JPH0255018B2 - - Google Patents
Info
- Publication number
- JPH0255018B2 JPH0255018B2 JP61136461A JP13646186A JPH0255018B2 JP H0255018 B2 JPH0255018 B2 JP H0255018B2 JP 61136461 A JP61136461 A JP 61136461A JP 13646186 A JP13646186 A JP 13646186A JP H0255018 B2 JPH0255018 B2 JP H0255018B2
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- soybeans
- tofu dough
- tofu
- mixed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明は大豆を原料としこれより豆腐生地を作
り、この豆腐生地を基にしてアイスクリームを製
造せんとする大豆を原料とするアイスクリーム製
造方法に関するものである。Detailed Description of the Invention "Industrial Application Field" The present invention is directed to the production of ice cream using soybeans as a raw material, in which tofu dough is made from soybeans and ice cream is produced based on this tofu dough. It is about the method.
「従来の技術」
従来大豆を原料としてアイスクリームを製造す
ることは一般に行われているが、これは大豆から
豆乳を得てこの豆乳を基にして製造するものであ
る。"Prior Art" Conventionally, it has been common practice to produce ice cream using soybeans as a raw material, but this involves obtaining soymilk from soybeans and producing it based on this soymilk.
すなわち豆乳を使う場合にはアイスクリームに
大豆の臭味がでないように豆乳製造時に酵素失活
などの熱処理をなして無臭豆乳となしてアイスク
リームを製造している。 That is, when soy milk is used, in order to prevent the odor and taste of soybeans from forming in the ice cream, ice cream is manufactured using heat treatment such as deactivation of enzymes during soy milk production to produce odorless soy milk.
「発明の解決しようとする問題点」
従来の大豆を原料とするアイスクリームの製造
では大豆の臭味を消すため特別に豆乳を酵素失活
などの熱処理をしなければならずこれは手数がか
かるとともに甚だ面倒な措置である。``Problems to be solved by the invention'' In the conventional production of ice cream using soybeans, soymilk must be specially heat-treated to remove the odor and taste of soybeans, which is time-consuming. This is also an extremely troublesome measure.
そこで本発明はこのような手間のかかる措置を
用いずに、豆腐が凝固時に凝固剤の反応により臭
味がなくなるという事実に基づいて、これを利用
してアイスクリームを製造せんとするものであ
る。 Therefore, the present invention aims to produce ice cream by utilizing the fact that tofu loses its odor and taste due to the reaction of the coagulant during coagulation, without using such time-consuming measures. .
「問題点を解決するための手段」
本発明は、先ず、
大豆を粉砕しその液汁を加熱ろ過しこれに凝固
剤を加えて豆腐生地を得る。"Means for Solving the Problems" In the present invention, first, soybeans are ground, the juice thereof is heated and filtered, and a coagulant is added thereto to obtain tofu dough.
次にこの豆腐生地を摺りつぶして液状とする。
この液状の豆腐生地に、砂糖、安定化剤、卵黄な
どのアイスクリームミツクスその他植物油などを
加え、これを冷却、撹拌、混合し、かつ細かく泡
立てをなして凍らせアイスクリームを得るもので
ある。 Next, grind this tofu dough to make it liquid.
Sugar, stabilizers, ice cream mixes such as egg yolks, and other vegetable oils are added to this liquid tofu dough, which is then cooled, stirred, mixed, and finely whipped to produce ice cream. .
「作用」
本発明は豆腐を摺りつぶして液状としこれを豆
乳と同様に考えてアイスクリームミツクスを加え
て冷却、撹拌、混合するものである。``Function'' The present invention involves grinding tofu into a liquid state, which is treated similarly to soy milk, with ice cream mix added thereto, cooled, stirred, and mixed.
またその生地が油揚げ生地状のものであるとき
は、これを凝固し水切りをしたものは豆乳濃度が
低く、凝固反応が充分に行われる。このため強い
水切りでアイスクリームの風味に障害となるミジ
ンとか余分の、凝固剤とか収れん物質、（タンニ
ンなどのように口に入れるとき口内を刺激して皮
膚などをキユツと収縮させる物質）が排水ととも
に除去され好適なものとなるものである。 Further, when the dough is in the form of fried tofu dough, the soymilk concentration of the soybean milk that has been coagulated and drained is low, and the coagulation reaction is sufficiently carried out. For this reason, strong draining removes waste, which interferes with the flavor of ice cream, and excess coagulants and astringent substances (substances such as tannins that irritate the inside of the mouth and cause the skin to shrink sharply when put in the mouth). It can be removed along with the other materials, making it suitable.
なおアイスクリームミツクスとしてこの中の安
定化剤の作用は次のとおりである。 The action of the stabilizer in this ice cream mixture is as follows.
すなわち、アイスクリームは泡立てたものを凍
らせるものであるが、アイスクリームミツクスに
安定化剤を入れずに凍らせた場合は、水の結晶が
大きくなり油分、タンパクとの分離を起こす。安
定化剤を混合すると水が全体に細かく分散し油分
とかタンパクを均一に混合した状態で凍ることに
なるし、また泡の保持力も高くなり舌ざわりのよ
い滑らかな製品となる。 In other words, ice cream is made by freezing something that has been whipped, but if the ice cream mix is frozen without adding a stabilizer, water crystals will grow and separate from oil and protein. When a stabilizer is mixed, the water is finely dispersed throughout the product, and the product freezes in a uniformly mixed state with oils and proteins.It also increases the ability to retain foam, resulting in a smooth product with a pleasant texture.
「効果」
本発明は大豆を原料としてアイスクリームを製
造するに当たつて、極めて周知でありしかも容易
に作り得る豆腐生地を先ず作つてこれを単に摺り
つぶすという課程を経てアイスクリームを作るこ
とができるので、アイスクリームを容易に安価に
作ることができる。``Effects'' The present invention enables the production of ice cream using soybeans as a raw material, by first making tofu dough, which is extremely well known and easy to make, and then simply grinding it. Ice cream can be made easily and inexpensively.
しかも大豆の臭味がアイスクリームに残ること
が全くなく、その除去に頭を悩ますことがない。 Moreover, the odor of soybeans does not remain in the ice cream at all, and there is no need to worry about removing it.
Claims (1)
凝固剤を加えて得た豆腐生地を摺りつぶして液状
となし、これに砂糖、安定化剤、卵黄などのアイ
スクリームミツクスその他植物油などを加えて冷
却、撹拌、混合した大豆を原料とするアイスクリ
ーム製造方法。1. Grind the tofu dough obtained by crushing soybeans, heating and filtering the juice, and adding a coagulant to it to make it into a liquid. Add sugar, stabilizers, ice cream mixes such as egg yolk, and vegetable oil to this. In addition, a method for producing ice cream made from soybeans that is cooled, stirred, and mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61136461A JPS62294040A (en) | 1986-06-12 | 1986-06-12 | Production of ice cream by using soybean as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61136461A JPS62294040A (en) | 1986-06-12 | 1986-06-12 | Production of ice cream by using soybean as raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62294040A JPS62294040A (en) | 1987-12-21 |
| JPH0255018B2 true JPH0255018B2 (en) | 1990-11-26 |
Family
ID=15175653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61136461A Granted JPS62294040A (en) | 1986-06-12 | 1986-06-12 | Production of ice cream by using soybean as raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62294040A (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3567156B2 (en) * | 2002-03-27 | 2004-09-22 | 独立行政法人農業・生物系特定産業技術研究機構 | Processed soy foods |
| JP3609795B2 (en) * | 2002-03-29 | 2005-01-12 | 合資会社渡辺漢方堂 | Method for producing ice cream-like food made from soybean fine powder |
| JP2007259784A (en) * | 2006-03-29 | 2007-10-11 | Morinaga Milk Ind Co Ltd | Frozen dessert containing tofu puree |
| EP1967077B1 (en) * | 2007-02-26 | 2015-09-02 | Unilever PLC | Frozen aerated product comprising soy protein |
| JP2012055199A (en) * | 2010-09-07 | 2012-03-22 | Shujiro Shiraishi | Ice creams |
| JP6541985B2 (en) * | 2015-02-10 | 2019-07-10 | 株式会社酒々の実 | Ice cream like frozen sweets with sake |
| CN104642710B (en) * | 2015-03-17 | 2018-01-16 | 安徽科技学院 | Hericium erinaceus bean curd ice cream and making method thereof |
| CN105613930A (en) * | 2016-01-05 | 2016-06-01 | 济南大学 | All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5835667A (en) * | 1981-08-27 | 1983-03-02 | Omron Tateisi Electronics Co | Transaction processing system for automatic transaction processing device |
| JPS62259559A (en) * | 1986-04-27 | 1987-11-11 | Gonriki:Kk | Production of frozen food composed mainly of bean curd and apparatus therefor |
-
1986
- 1986-06-12 JP JP61136461A patent/JPS62294040A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62294040A (en) | 1987-12-21 |
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