JPH0321B2 - - Google Patents
Info
- Publication number
- JPH0321B2 JPH0321B2 JP61098687A JP9868786A JPH0321B2 JP H0321 B2 JPH0321 B2 JP H0321B2 JP 61098687 A JP61098687 A JP 61098687A JP 9868786 A JP9868786 A JP 9868786A JP H0321 B2 JPH0321 B2 JP H0321B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- milk
- product
- container
- appropriate
- 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
- 235000013527 bean curd Nutrition 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000013611 frozen food Nutrition 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000013322 soy milk Nutrition 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明主としてデザート用又は栄養補給用の健
康食品として使用する豆腐を主成分とする冷凍食
品の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a frozen food containing tofu as a main ingredient, which is mainly used as a dessert or a health food for nutritional supplementation.
（従来の技術））
大豆を原料とする豆腐は多量の蛋白質を含有
し、極めて栄養価の高い食品であるが、従来はそ
のまゝか、又は冷凍豆腐として市販され調理して
食用に供していた。(Prior art)) Tofu, which is made from soybeans, contains a large amount of protein and is an extremely nutritious food, but conventionally it has been sold as is or as frozen tofu and cooked. Ta.
（発明が解決しようとする問題点）
しかし、豆腐を原料として工業的に加工して従
来と異なる態様で食品として利用する方法は開発
されておらず、本発明は食品としての豆腐の利用
範囲を拡大することを目的としたものである。(Problems to be Solved by the Invention) However, no method has been developed for industrially processing tofu as a raw material and using it as food in a manner different from conventional methods, and the present invention expands the scope of use of tofu as food. The purpose is to expand.
（問題点を解決するための手段）
本発明は前記の目的を達成するため開発した豆
腐を主成分とする冷凍食品の製造方法を提供する
ものである。(Means for Solving the Problems) The present invention provides a method for producing a frozen food containing tofu as a main ingredient, developed to achieve the above object.
以下本発明について詳述すると、豆腐に豆乳を
混合し含水率を30〜40％に絞つた豆腐原料に、鶏
卵、ミルク、砂糖、エツセンス及びゼラチン等の
適量を混合撹拌し、45℃〜55℃に加温して数分間
撹拌して後、型取りを兼ねる適容量の製品容器内
に分配収容して冷却し、該容器をトツプシールし
て密封し、冷凍するものであり、以下その方法を
実施例により説明すると、絞り器Ａにより豆腐に
豆乳を混合し含水率を30〜40％の微粒子状とした
豆腐原料約290Kgに鶏卵約130g（２個分）、ミルク
約80c.c.、砂糖約120g、エツセンス約４c.c.及びゼ
ラチン約20gを原料混合槽Ｂ内に収容して撹拌混
合した混合素液を、容器槽内に撹拌用羽根を設
け、収容した混合素液を適温度に保温する加熱装
置を有する豆腐機Ｃ内に送り、混合素液を45℃〜
55℃に加温した状態で撹拌用羽根を回転して約２
分間撹拌して後、ペースト状となつた撹拌液を、
ノズルを有する充填機構を設けたポツパーＤに移
し、型取りを兼ねた適用量の製品容器Ｐ，Ｐ…に
ノズルを介して分配収容し、各製品容器容器Ｐ，
ＰをシールＳ，Ｓ…によりトツプシールして冷凍
機により適時間冷凍するものである。 The present invention will be described in detail below. Tofu raw material is made by mixing tofu with soy milk and reducing the moisture content to 30 to 40%. Appropriate amounts of chicken eggs, milk, sugar, essence, gelatin, etc. are mixed and stirred at 45°C to 55°C. After heating and stirring for several minutes, it is distributed and stored in product containers of appropriate capacity that also serve as molds, cooled, and the containers are top-sealed and frozen.The method will be described below. To explain with an example, about 290 kg of tofu raw material made by mixing soy milk with tofu using squeezer A and making it into fine particles with a moisture content of 30 to 40%, about 130 g of chicken eggs (2 pieces), about 80 c.c. of milk, and about sugar 120 g of essence, about 4 c.c. of essence, and about 20 g of gelatin are stored in the raw material mixing tank B, and the mixed base solution is stirred and mixed. A stirring blade is provided in the container tank to keep the mixed base solution at an appropriate temperature. Send the mixed base liquid to tofu machine C which has a heating device to heat the mixture to 45℃~
While heating to 55℃, rotate the stirring blade for approx. 2 minutes.
After stirring for a minute, the stirred liquid, which has become a paste,
The product is transferred to a potper D equipped with a filling mechanism having a nozzle, and distributed and accommodated through the nozzle into product containers P, P, which also serve as molds, and each product container P,
P is top-sealed with seals S, S... and frozen in a refrigerator for an appropriate period of time.
次に本発明により製造される冷凍食品を工業的
に生産する製造装置を図に示す実施例によつて説
明すると、絞り器Ａにより豆腐と豆乳を混合し含
水率30〜40％に絞つた豆腐原料に鶏卵、ミルク、
砂糖、エツセンス及びゼラチンの適量を混合撹拌
して収容する原料混合槽Ｂと、容器内にタイマー
（（図示を略す）により適宜設定時間回転する撹拌
用羽根１及び容器内に収容する収容液の温度を感
知し、設定温度45℃〜55℃に保持する如く加熱温
度を制御する温度センサー２を内設し、周壁３に
ボイラーＥ「又は電源」に連結する蒸気通路孔４
「又は電熱線」を内蔵した加熱装置を有する撹拌
機ＣをポンプＦを介して輸送管５により連結し、
該撹拌機Ｃにより撹拌した撹拌液を適容量の製品
容器Ｐ，Ｐ…に分配収容するノズル６，６…を有
する充填機構を設けたホツパーＤをポンプＧを介
して輸送管７により連結して本発明により製造さ
れる冷凍食品の製造装置を構成し、製品容器Ｐ，
Ｐ…をシール器Ｈによりトツプシールして密封
し、コンベアーＩ等により冷凍機Ｊ内に搬送す
る。 Next, a production apparatus for industrially producing frozen foods produced according to the present invention will be explained with reference to an embodiment shown in the figure.Tofu and soymilk are mixed and squeezed to a moisture content of 30 to 40% using squeezer A. Ingredients: eggs, milk,
A raw material mixing tank B that mixes and stirs appropriate amounts of sugar, essence, and gelatin, a stirring blade 1 that is rotated for an appropriate set time by a timer (not shown) in the container, and a temperature of the liquid contained in the container. A steam passage hole 4 is provided in the peripheral wall 3 and connected to the boiler E (or power source).
A stirrer C having a heating device with a built-in "or heating wire" is connected by a transport pipe 5 via a pump F,
A hopper D equipped with a filling mechanism having nozzles 6, 6, etc. for distributing and accommodating the stirred liquid stirred by the agitator C into product containers P, P, etc. of appropriate capacity is connected by a transport pipe 7 via a pump G. A manufacturing apparatus for frozen food manufactured according to the present invention is configured, and includes a product container P,
P... is top-sealed and sealed using a sealer H, and conveyed into a refrigerator J using a conveyor I or the like.
（効果）
本発明により製造方法は、絞り器、混合槽、撹
拌機、ホツパー等の各機器を分離して加工物の手
送り操作により製造することも出来、加工作業は
比較的容易である。(Effects) According to the manufacturing method of the present invention, each device such as a wringer, a mixing tank, an agitator, and a hopper can be separated and the workpiece can be manually fed, and the processing operation is relatively easy.
又これ等の機器を図の如く加工ラインとして設
備することにより、流れ作業として原料より製品
までを自動により行う大量生産方式も可能で、労
力と時間を節減し、製品のコストを低廉に出来る
等の優れた実用的効果を有するものである。 In addition, by installing these devices as a processing line as shown in the diagram, it is possible to create a mass production system that automatically processes everything from raw materials to products as an assembly line, which saves labor and time and lowers product costs. It has excellent practical effects.
図は本発明の製造方法を実施する製造装置の実
施例を示す概要図である。
Ａ……絞り器、Ｂ……原料混合槽、Ｃ……撹拌
機、Ｄ……ホツパー、Ｅ……ボイラー、Ｆ……ポ
ンプ、Ｇ……ポンプ、Ｈ……シール器、Ｉ……コ
ンベアー、Ｊ……冷凍機、Ｐ……製品容器、Ｓ…
…シール、Ｉ……撹拌用羽根、２……センサー、
３……周壁、４……蒸気通路孔、５……輸送管、
７……輸送管。
The figure is a schematic diagram showing an embodiment of a manufacturing apparatus for carrying out the manufacturing method of the present invention. A... Squeezer, B... Raw material mixing tank, C... Stirrer, D... Hopper, E... Boiler, F... Pump, G... Pump, H... Sealer, I... Conveyor, J... Refrigerator, P... Product container, S...
... Seal, I... Stirring blade, 2... Sensor,
3... Peripheral wall, 4... Steam passage hole, 5... Transport pipe,
7...Transport pipe.
Claims (1)
更に鶏卵、ミルク、砂糖、エツセンス及びゼラチ
ンの適量を混合撹拌して45℃〜55℃に加熱した状
態で数分間撹拌して後、型取りを兼ねる適容量の
容器内に製品を分配収容して冷却し、該容器を密
封して冷凍することを特徴とした豆腐を主成分と
する冷凍食品の製造法。1. Mix tofu with soy milk to make the moisture content 30-40%,
Further, mix and stir appropriate amounts of chicken eggs, milk, sugar, essence and gelatin, heat to 45℃~55℃ and stir for several minutes, then distribute and store the product in containers of appropriate capacity that also serve as molds. A method for producing a frozen food containing tofu as a main ingredient, which comprises cooling, sealing the container, and freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61098687A JPS62259559A (en) | 1986-04-27 | 1986-04-27 | Production of frozen food composed mainly of bean curd and apparatus therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61098687A JPS62259559A (en) | 1986-04-27 | 1986-04-27 | Production of frozen food composed mainly of bean curd and apparatus therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62259559A JPS62259559A (en) | 1987-11-11 |
| JPH0321B2 true JPH0321B2 (en) | 1991-01-07 |
Family
ID=14226416
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61098687A Granted JPS62259559A (en) | 1986-04-27 | 1986-04-27 | Production of frozen food composed mainly of bean curd and apparatus therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62259559A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62294040A (en) * | 1986-06-12 | 1987-12-21 | Takai Seisakusho:Kk | Production of ice cream by using soybean as raw material |
| JP5283612B2 (en) * | 2009-03-04 | 2013-09-04 | 株式会社高井製作所 | Dehydration and molding equipment for tofu and fried dough |
-
1986
- 1986-04-27 JP JP61098687A patent/JPS62259559A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62259559A (en) | 1987-11-11 |
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