JPS5930063B2 - Nutritional tofu and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel nutritious tofu and a method for producing the same, and the present invention relates to a novel nutritious tofu and a method for producing the same. or has been developed for the purpose of providing processed products thereof.

Tofu or processed products from tofu, such as Nkuyuki, Ganmodoki,
It is well known that koya tofu and the like are easily digestible protein sources whose main component is protein composed of high-quality amino acids from soybeans.

Also, the fat present in tofu also comes from soybean oil.
Most of its fat (approximately 90%) is unsaturated fatty acid, and it is also well known that it is an excellent food containing large amounts of linoleic acid and liluic acid, which are essential fatty acids that must be ingested through food. ing.

However, these unsaturated fatty acids have the disadvantage of being easily oxidized, and although it is necessary to take a well-balanced intake of vitamin E to prevent this, there are currently no such measures for tofu. Not done.

In addition, soybean lecithin, which is present in trace amounts in tofu, is a phospholipid amino acid called phosphatidylcholine in chemical terms, and is not only important as a component of all animal cells, but has also been shown to be effective against various diseases in recent years. It is becoming clear that it also has excellent efficacy.

The present invention relates to nutritious tofu that is enriched with phosphatidylcholine, which exists in small amounts in tofu, and at the same time contains vitamin E so that high-quality unsaturated fatty acids can be absorbed into the human body without being oxidized, and a method for producing the same. They succeeded in efficiently and uniformly supporting these additives in tofu.

The best way to add phosphatidylcholine to tofu is to emulsify it with some water, for example in the form of polyene phosphatidylcholine, which is a linole ester, using soybean oil and glycerin fatty acid ester or sucrose fatty acid ester as an emulsifier. It is preferable because it can be stably supported in tofu with a high yield.

Fat-soluble vitamin E is also well dispersed in these mixtures to give good results.

It is preferable to use vitamin E in the form of a commercially available emulsion containing natural vitamin E. For example, Fujimix emulsion (trade name, manufactured by Fujisawa Pharmaceutical Co., Ltd.) as an antioxidant preparation for food can be used. .

As an antioxidant preparation, this product is useful for preventing the oxidation of unsaturated fatty acids, and when used in combination with the above-mentioned glycerin fatty acid ester, it also serves to uniformly disperse phosphatidylcholine.

In other words, the order of addition is also important; either soybean lecithin, which has phosphatidylcholine as its main component, glycerin fatty acid ester, soybean oil, and vitamin E1 water, or an oily mixture of soybean lecithin, vitamin E, and soybean oil. Alternatively, a method of separately preparing a mixture of glycerin fatty acid ester and water and adding the oily substance to the mixture to form a homogeneous mixture gives good results.

The mixing ratio of additives and the amount added to tofu are also important.

The mixing ratio and amount added are determined by taking into account the appearance of the tofu, such as its color tone and coagulation state, as well as its taste, texture, and the original goal of nutritional balance.
The preferred addition amount was set as follows.

This is the amount added to 1 block of firm tofu, approximately 4001
This is a value expressed in terms of 00 coefficient purity.

Phosphatidylcholine 0.05-0.35S' fatty acid ester 0.02-0.3!1M' Soybean oil 0.10-0.5Orvitamin E O,01-0.10fEmulsifiers consisting of fatty acid esters are permitted as food additives These fatty acid esters include glycerin fatty acid ester, sucrose fatty acid ester, or sorbitan fatty acid ester, and can be used in the form of one kind or a mixture of two or more thereof.

The lower limit of each of the above addition amounts is the amount that produces the added effect, and below this, the processing effect is slight.

The upper limit is a limitation due to nutritional balance issues and taste, etc. Adding a large amount is not preferable because it becomes oily and spoils the light taste of tofu.

The raw material used in the present invention is raw soybeans, and soybean milk is produced in exactly the same manner as conventional methods.

The above-mentioned additive mixture is added to the obtained soymilk at the above-mentioned mixing ratio to obtain a homogeneous rich nutritious soymilk.

This enriched soymilk may be sold as is as nutritionally fortified soymilk, but in the present invention, tofu and processed products thereof are manufactured based on this enriched soymilk.

Tofu includes, of course, the conventionally known firm tofu and silken tofu, as well as packaged tofu called soft tofu, bagged tofu, and filled tofu, and in any of these tofu, additive mixtures are added at the tofu stage. After homogenizing, it is coagulated with a coagulant and manufactured according to the manufacturing process of each type of tofu.

Although some of the active ingredients in the additive mixture migrate into the separated liquid during coagulation, the amount is extremely small.

Furthermore, even in fried tofu, ganmodoki, and koya tofu processed from tofu, phosphatidylcholine and vitamin E are not altered and the effects of the present invention can be expected, so these processed products are collectively referred to as tofu.

Tofu that has been nutritionally fortified as described above can be expected to have the following effects.

First, by adding phosphatidylcholine, it is possible to strengthen soybean lecithin, which originally existed only in trace amounts in tofu. It helps improve lipid metabolism disorders such as blood clots and arteriosclerosis, and activates liver function, resulting in improved health.

Furthermore, phosphatidylcholine is an essential component as a component of biological membranes such as the brain and cell membranes, and supplementation of this from tofu is favorable from the standpoint of balance with other high-quality amino acid components.

Next, adding vitamin E helps the effect of the above-mentioned phosphatidylcholine and prevents the oxidation of essential fatty acids, which account for about 50% of tofu ingredients, and also helps in the production of prostaglandins, which are essential components in the body. It is useful and has the effect of preventing aging, physiological dysfunction, etc.

It also regulates blood cholesterol, helps create beautiful skin, and is involved in the synthesis of adrenal cortical hormones that help fight stress.

As a result, it is useful for preventing obesity, heart disease, etc., and promoting growth during the fetal and infant stages.

Furthermore, glycerin fatty acid esters and sucrose fatty acid ester mixtures, which are used to homogenize and improve yield when adding phosphatidylcholine and vitamin E to soymilk, have the ability to suppress the growth of microorganisms in soymilk in addition to these effects. It also has the effect of increasing the shelf life of tofu.

The additive mixture added to soy milk has a homogenized variety of lipids, so in addition to the above, fat-soluble vitamins such as vitamin A, vitamin D, and B group vitamins have been added. By fortifying it, it becomes more nutritious, making it an extremely ideal food.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 9.3 milligrams of raw soybeans were immersed in 1.5 times the volume of fresh water overnight, and the water was drained and ground to obtain 56 kg of soybean powder.

The beans were heat-treated at 90 to 110° C. in an iJK steam pot, and the okara was immediately separated using a squeezing machine to obtain about 53 lungs of soymilk.

Next, put soy lecithin (manufactured by Showa Sangyo Co., Ltd.,
Contains 60% of phosphatidylcholine) 301 Tsurukeep (trade name manufactured by Fujisawa Pharmaceutical Co., Ltd., containing 17.5% glycerin fatty acid ester) 502, Soybean oil 301, Fujimix Emulsion-10 (trade name manufactured by Fujisawa Pharmaceutical Co., Ltd., natural) 402 (containing 10% vitamin E) and 70 g of water were sequentially added to prepare a uniform solution.

The obtained additive liquid was added to the above-mentioned soymilk while stirring well to obtain a uniform nutritionally enriched soymilk.

Next, the fortified soymilk at a temperature of 60 to 80°C was poured at once into a coagulating solution prepared by dissolving calcium sulfate 2402 as a coagulant in 0.8 to 9 parts of water at once. The proteins in the soymilk were allowed to stand for a minute to coagulate.Then, the coagulated product was transferred to a stainless steel mold box, dehydrated under pressure from above, exposed to water, cut into pieces, and made into 96 pieces of nutritionally enriched cotton tofu. Obtained.

The obtained tofu had no difference in appearance compared to conventional products in terms of color tone, hardness, etc., and the taste and texture when eaten were also the same except that it became mellower.

In addition, the glycerin fatty acid ester present in tofu can prevent the growth of microorganisms, and the presence of vitamin E can prevent oxidation, making it an excellent preservative.

Claims (1)

[Scope of Claims] 1. A nutritional tofu product, characterized in that the tofu is made by coagulating soymilk obtained from raw soybeans, and phosphatidylcholine and vitamin E are added thereto, or processed products thereof. 2. To soymilk obtained from raw soybeans in a conventional manner, a homogeneous solution of phosphatidylcholine, fatty acid ester for food additives, vegetable oil such as soybean oil, vitamin E, and water is added, and a coagulant such as calcium sulfate is added. In addition, it solidifies,
A method for producing nutritious tofu, which comprises producing tofu or a processed product thereof containing phosphadylcholine and vitamin E.