Patent Application
20230329292
The present invention relates to a tofu production method. More specifically, the present invention relates to a method for producing tofu with enhanced strength.
Unlike animal protein sources, plant protein sources have health advantageous characteristics such as low lipid and inclusion of fiber, and have been increasingly attracting attention with increasing health consciousness.
Among them, tofu is regarded as a typical health food in which soybean protein is most easily eaten. While tofu is a traditional food, in recent years, there is a growing need for modification of taste and/or texture of the tofu. One of such modifications is enhancement of the gel strength of tofu intended to improve the sense of fillingness and/or enable adaptability to various cooking methods.
For example, Patent Document 1 describes that sufficient hardness can be obtained by adding transglutaminase even when tofu is produced using soybeans of a variety forming soft tofu as a raw material. Patent Document 2 describes that the strength of tofu is improved by adding glucose oxidase and an iron-containing yeast to soy milk.
Patent Document 1: Japanese Patent Laid-open Publication No. 2007-312723
Patent Document 2: Japanese Patent Laid-open Publication No. 2015-180197
As a method for increasing the strength of tofu, a method using a predetermined enzyme as described above is known, but further options for an enzyme to be used are desired so as to be able to cope with the increasing need for modification required for tofu.
Therefore, an object of the present invention is to a novel technique capable of increasing the strength (compressive strength) of tofu in a tofu production method using an enzyme.
The present inventor has found that the strength of tofu to be obtained is enhanced by causing a laccase to act on soy milk. The present inventor has also found that the strength of tofu is further dramatically enhanced when boiling sterilization is combined. That is, the present invention provides inventions of the following aspects.
According to the present invention, there is provided a novel technique capable of increasing the strength of tofu in a tofu production method using an enzyme.
A tofu production method of the present invention includes a crosslinking step of causing a laccase to act on soy milk. Hereinafter, the tofu production method of the present invention will be described in detail.
The soy milk used in the present invention is not particularly limited, and for example, squeeze of water-absorbed soybeans, commercially available soy milk for tofu, or the like can be used. The soybean protein amount in the soy milk is not particularly limited, and is, for example, 0.5 g/100 mL or more, 1 g/100 mL or more, or 2 g/100 mL or more, 3 g/100 mL or more, preferably 3.8 g/100 mL or more, more preferably 4.2 g/100 mL or more, further preferably 4.8 g/100 mL or more, and particularly preferably 5 g/100 mL or more. The upper limit of the soybean protein amount range in the soy milk is not particularly limited, and is, for example, 15 g/100 mL or less, 10 g/100 mL or less, or 8 g/100 mL or less. The soybean solid content of the soy milk is not particularly limited, and is, for example, 2 wt % or more, 4 wt % or more, or 6 wt % or more, preferably 8 wt % or more, more preferably 9 wt % or more, further preferably 9.5 wt % or more, and particularly preferably 10 wt % or more. The upper limit of the soybean solid content of the soy milk is not particularly limited, and is, for example, 30 wt % or less, 25 wt % or less, 20 wt % or less, 18 wt % or less, or 16 wt % or less.
The soy milk used in the present invention may contain a quality improving agent such as an emulsifier (such as sucrose fatty acid ester, phospholipid, monoglyceric fatty acid ester, organic acid monoglyceric fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin fatty acid ester, or propylene glycol fatty acid ester) and a pH adjusting agent (such as sodium carbonate, sodium hydrogen carbonate, or calcium carbonate), a coloring agent, a flavor, a seasoning, and the like as long as the effect of the present invention is not impaired.
The laccase used in the present invention is an enzyme having phenol oxidase activity (EC1.10.3.2). Specific examples of the laccase include laccases derived from microorganisms such as fungi and bacteria, and more specific examples thereof include laccases derived from the genera Aspergillus, Neurospora, Podospora, Botrytis, Collybia, Fomes, Lentinus, Pleurotus, Pycnoporus, Pyricularia, Trametes, Rhizoctonia, Rigidoporus, Coprinus, Psatyrella, Myceliophtera, Schtalidium, Polyponis, Phlebia, Coriolus, and the like.
These laccases may be used singly or in combination of a plurality of kinds thereof. Among these laccases, a laccase derived from the genus Trametes is preferable, and a laccase derived from Trametes hirsuta is particularly preferable, from the viewpoint of further increasing the strength enhancing effect of tofu.
The use amount of the laccase is not particularly limited, but the use amount of the laccase per 1 g of soybean protein is, for example, 5 U or more. From the viewpoint of further increasing the strength enhancing effect of tofu, the use amount of the laccase per 1 g of soybean protein is preferably 10 U or more, 20 U or more, or 30 U or more, more preferably 50 U or more, further preferably 60 U or more, even more preferably 120 U or more, further more preferably 180 U or more, and particularly preferably 240 U or more. The upper limit of the use amount range of the laccase is not particularly limited, but the use amount of the laccase per 1 g of soybean protein is, for example, 400 U or less, 300 U or less, or 250 U or less.
As for the laccase activity, when 0.1 ml of a laccase liquid is added to 3 ml of a 1.0 mg/ml solution of 2,2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) as a substrate at 25° C., the amount of the laccase that increases the absorbance at 405 nm by 1.0 OD per minute is defined as 1 unit.
In the crosslinking step, a soy milk composition containing soy milk and a laccase is prepared by mixing a laccase and soy milk (typically, adding a laccase to soy milk), and the soy milk composition is maintained in a heated state, whereby crosslinking of soybean protein by the laccase is allowed to proceed, whereby tofu can be obtained.
The temperature of the soy milk at the time of preparing the soy milk composition is not particularly limited, and the soy milk may be in a non-heated state or in a heated state, but is preferably in a heated state. The temperature when the soy milk is in a heated state is not particularly limited, but is preferably a temperature for allowing crosslinking described below to proceed.
The temperature at which the soy milk composition is provided for allowing crosslinking to proceed can be appropriately determined depending on the optimum temperature of the laccase and the like, and is, for example, 50 to 70° C., preferably 52 to 60° C., and more preferably 54 to 57° C.
The time for crosslinking is not particularly limited, and is, for example, 10 minutes or longer, 20 minutes or longer, or 30 minutes or longer, and preferably 1 hour or longer, although it depends on the scale of the soy milk composition and the like. The upper limit of the time range for crosslinking is not particularly limited, and is, for example, 24 hours or shorter, 12 hours or shorter, 8 hours or shorter, or 4 hours or shorter.
The present invention may further include a coagulating step of causing a coagulant to act in addition to the crosslinking step. The timing of performing the coagulating step is not particularly limited, and thus the order of the coagulating step and the crosslinking step is arbitrary. For example, the coagulating step can be performed simultaneously with the crosslinking step, and specifically, a coagulant can act on soy milk together with the laccase. In this case, the order and timing of adding the laccase and the coagulant to the soy milk are not particularly limited, but it is preferable to add an enzyme and a coagulant substantially simultaneously (for example, there are mentioned a method in which an enzyme is added and mixed, and a coagulant is added and mixed immediately thereafter; a method in which an enzyme composition containing an enzyme and a coagulant is added to soy milk and mixed; and the like) so that the crosslinking reaction by the laccase and the coagulation reaction by the coagulant proceed simultaneously. On the other hand, the coagulating step can also be performed after the crosslinking step, and in this case, specifically, a coagulant can be added after adding a laccase to soy milk and subjecting the mixture to the above-described temperature and time to terminate the crosslinking step.
When the present invention includes the coagulating step, the coagulant that can be used in the coagulating step is not particularly limited, and examples thereof include coagulants generally used in production of tofu. Specifically, examples of the coagulant include a salt coagulant and an acid coagulant. Examples of the salt coagulant include magnesium chloride, magnesium sulfate, calcium sulfate, and calcium chloride, and examples of the acid coagulant include glucono delta-lactone.
These coagulants may be used singly or in combination of a plurality of kinds thereof. Among these, from the viewpoint of further increasing the strength enhancing effect of tofu, the coagulant is preferably a salt coagulant and more preferably magnesium chloride.
The use amount of the coagulant is not particularly limited, and is, for example, 0.1 wt % or more, 0.3 wt % or more, or 0.5 wt % or more. From the viewpoint of further increasing the strength enhancing effect of tofu, the use amount of the coagulant is preferably 0.75 wt % or more and more preferably 0.9 wt % or more or 1 wt % or more. The upper limit of the use amount range of the coagulant is not particularly limited, and is, for example, 4 wt % or less, 3 wt % or less, or 2 wt % or less. In particular, when a boiling step is included, the upper limit of the use amount range of the coagulant is preferably 1.5 wt % or less and more preferably 1.2 wt or less or 1 wt % or less, from the viewpoint of further increasing the strength enhancing effect of tofu. When the boiling step is included, the strength enhancing effect can be effectively obtained even without using a large amount of the coagulant, and thus by suppressing the amount of the coagulant, the taste (particularly bitter taste) derived from the coagulant can also be suppressed. The use amount of these coagulants refers to the final concentration in a soy milk composition containing soy milk, a laccase, and a coagulant to be subjected to the crosslinking step.
The reaction conditions in the coagulating step may vary depending on the coagulant, but general conditions used when tofu is produced can be used. For example, the coagulating reaction can be allowed to proceed by subjecting the coagulating reaction to the same temperature and time as those shown in the crosslinking step.
In the present invention, from the viewpoint of further dramatically increasing the strength enhancing effect of tofu, it is preferable to further include a boiling step after the crosslinking step or after the crosslinking step and the coagulating step when the coagulating step is included.
In the boiling step, the obtained tofu is subjected to boiling. Specifically, the obtained tofu can be boiled in boiling water. More specifically, the obtained tofu is put in a container filled with water and sealed, and the whole container can be boiled in boiling water.
The boiling temperature is, the boiling time is not particularly limited, and is, for example, 1 to 30 minutes, preferably 1 to 10 minutes, and more preferably 3 to 8 minutes.
Examples of the form of tofu to be obtained in the present invention include firm tofu, silken tofu, and packed tofu. Since the production method of the present invention can enhance the strength of tofu, even in the form of silken tofu or packed tofu, the strength of tofu can be effectively enhanced.
Hereinafter, the present invention will be specifically described by means of Examples; however, the present invention is not to be construed as being limited to the following Examples.
In the following Test Examples, the enzyme activity of the laccase was measured by the method described below using 2,2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS, manufactured by Boehringer Mannheim) as a substrate.
ABTS was dissolved in a 25 mM citrate buffer solution (pH 3.2) at a concentration of 1.0 mg/ml to prepare a substrate solution. In a cuvette, 3.0 ml of this substrate solution was placed and preheated at 25° C., a 0.1 ml enzyme liquid was then added, stirred, and incubated at 25° C., and the absorbance at 405 nm after 1 minute and 3 minutes was measured. The amount of the enzyme that increased the absorbance at 405 nm by 1.0 OD per minute under this condition was defined as 1 unit (U).
Soy milk: “Organic Soy Milk” manufactured by Meiraku Group, soybean protein concentration: 5 g/100 mL, soybean solid content: 10 wt %
Laccase: Laccase derived from Trametes hirsuta
A soy milk composition was prepared by heating 20 mL of soy milk at 55° C. for 5 minutes, adding a laccase aqueous solution so as to be 50 U per 1 g of soybean protein in the soy milk, mixing the mixture for 5 seconds, adding 0.6 mL (final concentration: 1.0 wt %) of a 10 wt % magnesium chloride aqueous solution, and mixing the mixture for 5 seconds, tofu was prepared by heating the soy milk composition at 55° C. for the time shown in “Soy milk composition reaction time” in Table 1 (by simultaneously performing the crosslinking step and the coagulating step), and the obtained tofu was cooled to 4° C. (Examples 1-1 to 1-4). Tofu (Comparative Examples 1-1 to 1-4) was prepared in the same manner except that a laccase was not added.
The strength (Firmness (N); specifically, compressive strength) of the obtained tofu was measured using a rheometer (COMPAC-10011 SUN SCIENTIFIC CO LTD.). The measurement conditions were as follows: Mode: 20, adapter: No. 13, repetition: 1 time, and pushing distance: 5 mm Results are shown in
As shown in
Tofu (Comparative Example 2 and Examples 2-1 to 2-5) was prepared in the same manner as in Test Example 1, except that the use amount of the laccase was set to the amount shown in Table 2 and the heating time of the soy milk composition in the crosslinking step and the coagulating step was set to 1 hour.
The strength (Firmness (N)) of the obtained tofu was measured in the same manner as in Test Example 1. Results are shown in
As shown in
Tofu (Examples 3-1 to 3-5) was prepared in the same manner as in Test Example 1, except that the use amount of the coagulant (magnesium chloride) was set to the amount (final concentration) shown in Table 3 and the heating time of the soy milk composition in the crosslinking step and the coagulating step was set to 1 hour, and tofu (Comparative Examples 3-1 to 3-5) was prepared in the same manner as in Test Example 1, except that the above-described points were set and the laccase treatment was not performed.
The strength (Firmness (N)) of the obtained tofu was measured in the same manner as in Test Example 1. Results are shown in
When the strength of the tofu of each of Comparative Examples 3-1 to 3-5 in which the laccase treatment was not performed was regarded as “1”, the ratios of the strengths of the tofu of each of Examples 3-1 to 3-5 in which the laccase treatment was performed were 1.15 times (in the case of 0.5 wt % MgCl2), 1.19 times (in the case of 0.75 wt % MgCl2), 1.27 times (in the case of 1 wt % MgCl2), 1.30 times (in the case of 1.5 wt % MgCl2), and 1.29 times (in the case of 2 wt % MgCl2), respectively. Therefore, it was found that when the use amount of the coagulant was 1 to 2 wt %, the effect of enhancing the strength of the tofu was particularly high.
Tofu (Example 4-1) was prepared in the same manner as in Test Example 1, except that the heating time of the soy milk composition in the crosslinking step and the coagulating step was set to 1 hour and boiling was performed at 100° C. for 5 minutes (boiling step was performed) after the crosslinking step and the coagulating step. In the boiling step, the prepared tofu was put in a container filled with water and sealed, and the whole container was boiled in boiling water. For comparison with the tofu of Example 4-1, tofu prepared without performing the laccase treatment and the boiling (Comparative Example 4-1), tofu prepared by performing only boiling without performing the laccase treatment (Comparative Example 4-2), and tofu prepared by performing the laccase treatment without performing boiling (Example 4-2) were also prepared. The tofu prepared for comparison was prepared under the same conditions as those of the tofu of Example 4-1, except that the above-described conditions were set for the presence or absence of the laccase treatment and boiling as shown in Table 4.
The strength (Firmness (N)) of the obtained tofu was measured in the same manner as in Test Example 1. Results are shown in
As shown in
Tofu (Examples 5-1 to 5-5 and Comparative Examples 5-1 to 5-5) was prepared in the same manner as in Test Example 1, except that the soy milk composition was heated for the time shown in “Soy milk composition reaction time” in Table 5 (crosslinking step) in the crosslinking step and boiling was performed at 100° C. for 5 minutes (boiling step was performed) after the crosslinking step.
The strength (Firmness (N)) of the obtained tofu was measured in the same manner as in Test Example 1. Results are shown in
As shown in
The ratio of the strength of the tofu in which boiling was performed (Examples 5-1 to 5-5 and Comparative Examples 5-1 to 5-5) to the strength of the tofu in which boiling was not performed (Examples 1-1 to 1-5 and Comparative Examples 1-1 to 1-5) did not change over the reaction time of 0.5 to 24 hours, and specifically, in the case without the laccase treatment, the strength enhancing effect by the boiling treatment (Comparative Examples 5-1 to 5-5) was maintained 1.1 times the strength enhancing effect in the case without boiling (Comparative Examples 1-1 to 1-5) over the reaction time of 0.5 to 24 hours, and in the case with the laccase treatment, the strength enhancing effect by the boiling treatment (Examples 5-1 to 5-5) was maintained 1.6 times the strength enhancing effect in the case without boiling (Examples 1-1 to 1-5) over the reaction time of 0.5 to 24 hours.
Tofu (Comparative Example 6 and Examples 6-1 to 6-5) was prepared in the same manner as in Test Example 1 except that the use amount of the laccase was set to the amount shown in Table 6, the heating time of the soy milk composition in the crosslinking step and the coagulating step was set to 1 hour, and boiling was performed at 100° C. for 5 minutes (boiling step was performed) after the crosslinking step.
The strength (Firmness (N)) of the obtained tofu was measured in the same manner as in Test Example 1. Results are shown in
As shown in
Tofu (Examples 7-1 to 7-5) was prepared in the same manner as in Test Example 1, except that the use amount of the coagulant (magnesium chloride) was set to the amount (final concentration) shown in Table 7, the heating time of the soy milk composition in the crosslinking step and the coagulating step was set to 1 hour, and boiling was performed at 100° C. for 5 minutes (boiling step) after the crosslinking step and the coagulating step, and tofu (Comparative Examples 7-1 to 7-5) was prepared in the same manner as in Test Example 1, except that the above-described points were set and the laccase treatment was not performed.
The strength (Firmness (N)) of the obtained tofu was measured in the same manner as in Test Example 1. Results are shown in
As shown in
| Number | Date | Country | Kind |
|---|---|---|---|
| 2020-152013 | Sep 2020 | JP | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/JP2021/033198 | 9/9/2021 | WO |
