JPS5832949B2 - milk protein tofu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel tofu produced from casein and whey protein (hereinafter referred to as milk protein tofu).

Conventionally, soybean tofu is made by hardening soy milk with a coagulant, egg tofu is made by hardening an aqueous egg solution with heat, and almond tofu is made by hardening milk with agar.

Like these tofus, the milk protein tofu of the present invention is a gel-like food with excellent nutrition and cooking properties that retains its shape.

The milk protein tofu of the present invention is produced by adding fats and oils to an aqueous protein solution consisting of an alkali caseinate salt and soluble protein to emulsify it, and after heat-treating this solution, it is coagulated consisting of a water-insoluble calcium salt and glucono delta-lactone. It is produced by adding a gelling agent and the total protein amount is 5 to 1.
Including Section 5.

Casein alkaline salt is obtained by adding acid to skim milk to adjust the isoelectric point of casein, precipitating casein, fractionating it, washing it with water, and then adding an alkali to dissolve it as casein sodium salt or casein potassium salt. Aqueous solutions or dry powders thereof are used.

Soluble whey protein is obtained by concentrating and desalting cheese whey or casein whey by reverse osmosis, ultrafiltration, electroselection, molecular sieving, vacuum concentration, etc., and adding sodium or potassium salt as necessary. It is an undenatured whey protein produced by neutralizing it (J, Food Science 3243
8 (2) 1973), an aqueous solution or its dry powder is used.

An example composition of this powder is 50% protein, 42 parts lactose, 5 parts ash, and 3 parts water.

In the present invention, the aqueous protein solution consisting of casein alkaline salt and soluble whey protein contains 30 to 30% of each protein.
70%, and the total protein amount is 5 to 15 times the concentration.

If the ratio is less than 5, the shape retention of the gel is poor. If it is more than 9.15, it is too hard to form a gel.

Addition of fats and oils has the effect of imparting a special and desirable texture 9, and depending on the selection of oils such as butter oil, safflower oil, and sesame oil, various desirable flavors are imparted.

The amount to be added is 5 to 15 parts relative to the aqueous protein solution, and if it is more than 15 parts, gel formation becomes weak, which is not preferable.

To produce an emulsified solution, an aqueous protein solution is heated to 50 DEG C. or below, pre-melted fats and oils are added, and this is emulsified in a homogenizer (pressure 100-120 9/cm2).

The heat treatment is carried out by heating the emulsion, for example, at 98 to 100°C for 1 minute, at 90°C for 5 to 10 minutes, at 80°C for 15 to 30 minutes, and at 70°C for 30 to 60 minutes.

If the temperature is below 60°C, a good gel will not be formed later.

Also, if the emulsion is heated excessively, the emulsion will thermally solidify and will not form a good gel later, so if necessary, the emulsion should be cooled once to 30 to 40°C.

To this solution, as a coagulant, a water-insoluble calcium salt such as dibasic calcium phosphate, tribasic calcium phosphate or calcium carbonate is added in an amount of 0.05 to 0.2%, and glucono delta lactone is added as a coagulant in an amount of 0.5 to 1.0%. amount and raise the liquid temperature to 90-98°C.

This method is the same as when producing soybean tofu.

Pour the liquid into the mold and leave it to cool to room temperature.
Obtain gel-like milk protein tofu.

Rinse this item under running water if necessary.

The milk protein tofu of the present invention thus obtained has a fine texture and excellent shape retention, and the cut surface exhibits a desirable white shine.

Even if it is cut into dice and heated in water, it will not deform, and its physical properties will not change even if it is refrigerated.

Therefore, it can be said that it is a food with excellent texture, flavor, nutrition, and cookability.

Examples of the present invention are shown below.

Example 1 A sodium caseinate aqueous solution 10 to 15 with a protein concentration of 15 was mixed with 10 kg of a soluble whey protein solution with a protein concentration of 15 and 201 cg of water to obtain a mixed protein solution 40 to 9 with a protein concentration of 7.5.

This solution was heated to 50°C, butter oil 2/C9 was added and emulsified in a homogenizer (120kg/cIrL2), then heated in a tube heat exchanger and held at 90°C for 7 minutes.

This was cooled to 30°C, and 509 tons of tricalcium phosphate and 150 tons of glucono delta lactone were dispersed and dissolved.
The mixture was continuously heated to 95°C using a tube heat exchanger, and then filled continuously into a soybean tofu mold, allowed to cool to room temperature, and after 30 minutes was removed from the mold and washed under running water to produce milk protein tofu. Obtained.

Example 2 Caseinate potassium salt powder 40/C9 and 90 kg of soluble whey protein powder (containing 50 parts protein) were powder-mixed using a ribbon mixer, and the mixture was added to and dissolved in 900 g of warm water at 50°C.

Next, 100 kg of safflower oil was added and mixed, and a homogenizer (10
After emulsifying with 0 to 9/cIrL2), 9
It was heated to 8°C and held continuously in the pipe for 1 minute.

This was cooled to 40°C with a tube type cooler, and 0.3% of the 5% calcium carbonate suspension was added to the emulsion in the injection line.
After continuous injection until the
The temperature was raised to 8° C., and a 5-potent glucono-delta-lactone aqueous solution was continuously injected from the second injection line so that the amount of the emulsion was 1%.

This liquid was continuously injected into a tube-shaped packaging material with a diameter of 10 crL, and the string was continuously tied to a length of 20 crIL, and was continuously cooled on a conveyor and kept for 40 minutes to obtain milk protein tofu.

Example 3 Soluble whey protein aqueous solution 200/C9 with protein concentration 5
The liquid temperature is 50℃, and 10 kg of casein sodium salt powder is added.
After completely deodorizing this aqueous solution by passing it through an activated carbon column tower, put in butter oil 20/C9 in which an appropriate amount of cheese flavor oil was melted, stir it, emulsify it in an emulsifier (120 kg 7 cm2), and put it in a tank. After heating at 85°C for 20 minutes, it was instantly heated to 98°C using a heat exchanger.
While heating to ℃, 3 t of 10% dibasic calcium phosphate suspension and 4 t of 20% glucono delta lactone solution were injected in advance and continuously dispensed into a mold having a capacity of 200 c. The mixture was left to cool for 40 minutes to obtain milk protein tofu.

Example 4 Sodium caseinate aqueous solution 1 with protein concentration 10.6%
kg and protein concentration 1o, 6% soluble whey protein solution 1
By mixing 9 with 1 cg and 2 with water, 9 with 4 of a mixed protein solution with a protein concentration of 5.3 was obtained.

This product was treated in the same manner as in Example 1 using 5 tons of tribasic calcium phosphate and 15 tons of glucono delta lactone to obtain milk protein tofu.

On the other hand, in order to compare with the food described in JP-A-52-125666, a skim milk powder with a concentration of 14 (protein concentration 4) was prepared.
．． Section 9) 4 to 9 egg white powder 20. @(Protein concentration 80%
) was added to obtain 41 cg of dissolved protein with a protein concentration of 5°3.

Add 15.2 glucono delta lactone to this solution. After stirring and dissolving, the mixture was heated to boiling, dispensed into containers, and cooled to obtain a gel food.

The food obtained above was heated to a temperature of 15 to 20℃ and a temperature of 60 to 60℃.
The texture and properties of the foods each kept in a 70°C water bath were examined, and the results were as follows.

Furthermore, the hardness of the food obtained above was measured using a texturometer.

That is, in the above preparation method, the liquid before cooling was dispensed into a texturometer cup (cylindrical type, depth 1.7 cIrL), cooled and left to solidify for 30 minutes. A texturometer GTX-2 type (General Food
Corp.

The hardness was measured using the following method (USA) and the results were as follows.

The measurement conditions were as follows: a plunger made of Rusarto resin with a diameter of 18 mm, an output of 10 V, and a minimum gap of 3 between the plunger and the bottom of the cup.

As mentioned above, the results of comparing each food with the same protein concentration are that the comparative food is yogurt-like and soft and does not retain its shape, whereas the food of the present invention retains its shape even when heated. It can be seen that it has excellent properties and properties similar to soybean tofu.

Claims (1)

[Claims] 1 Add oil and fat to an aqueous protein solution consisting of an alkali casein salt and soluble whey protein, emulsify this, heat-treat this solution, and then add a coagulant consisting of a water-insoluble calcium salt and glucono delta-lactone. Milk protein tofu obtained by gelation and having a total protein amount of 5 to 15.