JPS6211069A - Production of soybean food - Google Patents
Production of soybean foodInfo
- Publication number
- JPS6211069A JPS6211069A JP60137177A JP13717785A JPS6211069A JP S6211069 A JPS6211069 A JP S6211069A JP 60137177 A JP60137177 A JP 60137177A JP 13717785 A JP13717785 A JP 13717785A JP S6211069 A JPS6211069 A JP S6211069A
- Authority
- JP
- Japan
- Prior art keywords
- bean curd
- tofu
- food
- mass
- protein
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 235000010469 Glycine max Nutrition 0.000 title claims description 26
- 244000068988 Glycine max Species 0.000 title claims description 25
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 235000013322 soy milk Nutrition 0.000 claims abstract description 10
- 239000000701 coagulant Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 238000010257 thawing Methods 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical group OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 2
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 2
- 229960003681 gluconolactone Drugs 0.000 claims description 2
- 235000013527 bean curd Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 238000005345 coagulation Methods 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000019639 meaty taste Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、大豆食品の製造方法、更に詳しくは、蒸煮し
た大豆汁から適量の豆乳を分離して残存するオカラから
、大豆のもつタンパク質を損なわせることなく、一般動
物性肉食品（肉、ハム、ソーセージ等）が有する風味（
肉味）および歯ごたえのある食感を有する大豆食品の製
造方法に関する。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for producing soybean food, and more specifically, to a method for producing soybean food, and more specifically, for separating an appropriate amount of soymilk from steamed soybean juice and extracting soybean protein from the remaining okara. Flavor of general animal meat products (meat, ham, sausage, etc.) without spoiling
The present invention relates to a method for producing a soybean food having a meaty taste) and a chewy texture.
（従来技術）
従来から大豆を利用したタンパク食品が提案されている
。これらは大豆から食用油等を搾油した後の脱脂大豆か
ら含有成分中のタンパク質だけを抽出し、この抽出タン
パクに他成分素材を加え、組織状タンパクに置き変え加
工するものである。(Prior Art) Protein foods using soybeans have been proposed. These products are processed by extracting only the protein contained in defatted soybeans after extracting edible oil from the soybeans, adding other component materials to the extracted protein, and replacing it with structured protein.
（発明が解決しようとする問題点）
しかしながら、前記従来の製法による食品は、スポンジ
状をなし、腰が弱い感じのするものとなって、一般動物
性肉や、ハム、ソーセージ等がもつ食感、風味にはほど
遠いものである。(Problems to be Solved by the Invention) However, the food produced by the conventional method is spongy and has a weak texture, which is similar to the texture of general animal meat, ham, sausage, etc. , it's far from flavorful.
本発明は、前記従来の製法による大豆食品の問題点を解
決し、大豆の栄養価、特にタンパク質をそのまま維持し
つつ動物性食品と同等の風味、食感をもつことができる
大豆食品、所謂人工肉の製造方法を提供することを目的
とするものである。The present invention solves the problems of soybean foods produced by the conventional manufacturing method, and produces soybean foods that can maintain the nutritional value of soybeans, especially protein, while maintaining the same flavor and texture as animal foods, so-called artificial soybean foods. The purpose is to provide a method for producing meat.
（問題点を解決するための手段）
本発明によれば、豆乳分を含むオカラにタンパク質凝固
剤を添加して生トーフ状塊を生成する工程と、生トーフ
状塊を冷凍する工程と、前記工程により冷凍されたトー
フ状塊を冷蔵・熟成する工程と、前記工程により熟成さ
れたトーフ状塊を解凍・乾燥する工程と、解凍拳乾燥後
トーフ状塊に調味料を添加して膨軟トーフ塊を生成する
工程とを有する大豆食品の製造方法が提供される。(Means for Solving the Problems) According to the present invention, a step of adding a protein coagulant to okara containing soy milk to produce a raw tofu-like mass, a step of freezing the raw tofu-like mass, and a step of freezing the raw tofu-like mass; A step of refrigerating and ripening the tofu-like mass frozen in the step, a step of thawing and drying the tofu-like mass matured in the step, and a step of adding seasonings to the tofu-like mass after thawing and drying to make expanded and soft tofu. A method for producing a soybean food product is provided, the method comprising the step of producing a lump.
（実施例）
以下、本発明を図示の実施例に基づいて具体的に説明す
る。(Examples) Hereinafter, the present invention will be specifically described based on illustrated examples.
先ず、精選された良質の大豆を水洗いし、これを浸漬容
器ｌ内に入れ、１５〜１６時間水に浸漬する。First, carefully selected high-quality soybeans are washed with water, placed in a soaking container 1, and soaked in water for 15 to 16 hours.
この水に浸漬して肥大した大豆を高速粉砕機２で粉砕し
液状の大豆汁を生成して、ホッパー３に貯留する。The soybeans soaked in this water and swollen are crushed by a high-speed crusher 2 to produce liquid soybean juice, which is stored in a hopper 3.
次に、ホッパー３に貯留された大豆汁を煮込釜４に入れ
て煮込む、なお、この煮込工程においては、完全に熱煮
せず、たとえば８０°Ｃ前後の温度にて半熟程度におさ
える。Next, the soybean juice stored in the hopper 3 is put into the boiling pot 4 and simmered. In this simmering process, the soybean juice is not completely boiled, but is kept at a temperature of about 80°C, for example, until it is only half-cooked. .
このようにして、半熟程度に煮込んだ液状の大豆汁（煮
ゴ）を分離装置５に入れ、ここで、豆乳１０１とオカラ
１０２に分離する。なお、本工程で分離された豆乳は、
別途無臭化処理し、大豆特有のあお臭さのない豆乳に生
成される。In this way, liquid soybean juice (boiled goji) that has been simmered to about half-cookedness is put into the separator 5, where it is separated into soybean milk 101 and okara 102. The soymilk separated in this process is
Separately, it is deodorized to produce soy milk that does not have the soy odor characteristic of soybeans.
前記工程により豆乳と分離された適量の豆乳分を含有す
るオカラ１０２は、凝固容器６に入れられる。該凝固容
器６内に入れられたオカラ１０２に塩化カルシウム（Ｃ
ａｃ１２）又はグルコノデルタラクトン（Ｃｓ Ｈｌｏ
０６）等のタンパク質凝耐剤を添加し、適量の豆乳分
を含有するオカラを水と大豆のタンパク質、油脂との相
互結集抱合′作用により凝固させる。Okara 102 containing an appropriate amount of soymilk separated from soymilk in the above process is placed in a coagulation container 6. Calcium chloride (C
ac12) or glucono delta lactone (Cs Hlo
By adding a protein coagulation agent such as 06), okara containing an appropriate amount of soy milk is coagulated by the mutual coagulation and conjugation of water, soybean protein, and fat and oil.
このようにして、凝固きれたオカラを押圧装置７にかけ
、水分を取り除いて若干固味のある生トーフ状塊１０３
を生成する。In this way, the coagulated okara is applied to the pressing device 7 to remove moisture, resulting in a slightly hard raw tofu-like lump 103.
generate.
前記工程によって生成された生トーフ状塊１０３を、−
重大型規格の裁断機８によって切断する。The raw tofu-like mass 103 produced in the above step is -
It is cut by a cutting machine 8 of a serious type.
次に、所定の大きさに切断された生トーフ状塊を急速冷
凍庫９に入れ約−４０’Ｃ程度にて完全に冷凍化する。Next, the raw tofu-like pieces cut into predetermined sizes are placed in a rapid freezer 9 and completely frozen at about -40'C.
前記工程により一旦冷凍化された生トーフ状塊を、冷蔵
庫１０に移し、−２°Ｃ〜−３６Ｃ迄温度を高めた状態
で約１０日間熟成させる。The raw tofu-like mass once frozen in the above step is transferred to a refrigerator 10 and aged for about 10 days at an elevated temperature of -2°C to -36°C.
次に、前記工程により熟成された生トーフ状塊を解凍し
、熱風乾燥機１１に入れである程度まで熱乾燥させる。Next, the raw tofu-like mass aged in the above step is thawed and placed in a hot air dryer 11 to be heat-dried to a certain extent.
前記工程によりある程度乾燥された生トーフ状塊を撹拌
機１２に入れ、ここで希望する味を添加するために、野
菜並びに調味料等を加えて混合する。The raw tofu-like mass that has been dried to some extent through the above process is placed in a stirrer 12, where vegetables, seasonings, etc. are added and mixed in order to add a desired taste.
調味料等が混合された生トーフ状塊を、加熱機１３に入
れ、ここで１００〜１２０’Ｃの温度で蒸気加熱して膨
軟トーフ塊１０４を生成する。The raw tofu-like mass mixed with seasonings and the like is put into a heating machine 13 and heated with steam at a temperature of 100 to 120'C to produce a puffed soft tofu mass 104.
次に、前記工程により生成された膨軟トーフ塊を裁断機
１４により希望する一定規格の大きさ、形に切断し、こ
れを図示しない真空包装機１５で真空包装する。Next, the puffed and soft tofu lump produced in the above process is cut into a desired size and shape by a cutter 14, and vacuum packed by a vacuum packaging machine 15 (not shown).
前記加熱ｆｉ１３の代りにたとえば二輪エクストルーダ
ーを配設し、これにより硬めのトーフ塊あるいはトープ
とは異なる食感をもった塊状物を得ることができる。For example, a two-wheeled extruder may be provided in place of the heating fi 13, thereby making it possible to obtain a hard tofu lump or a lump having a texture different from that of tofu.
エクストルーダーは、金属パイプの中にスクリューを組
込んだ食品加工機械であり、パイプの一端から食品原料
を入れ、スクリューで移動する間に食品原料を混ぜたり
練ったり、高温高圧による化学反応を起させたりして他
端から出てくるときには製品が仕上っているというもの
であり、これを使用する場合には裁断機１４を省略でき
る。An extruder is a food processing machine that has a screw built into a metal pipe. Food raw materials are fed into one end of the pipe, and while they are moving through the screw, the food raw materials are mixed and kneaded, and a chemical reaction is caused by high temperature and pressure. The product is finished when it comes out from the other end, and if this is used, the cutting machine 14 can be omitted.
（発明の効果）
以上、説明した方法によって製造された食品は、大豆を
ベースとする高タンパク食品で、かつ、動物性向やハム
、ソーセージ等と同等の風味、食感をもったものが得ら
れる。また、本発明によって製造される食品は、大豆が
生成分であるので、必須アミノ酸、必須脂肪酸を含み、
更にミネラルにおいても動物性食品と同程度含んでいる
とともに、一方、動物性食品に比しコレステロールがな
く、理想的な高タンパク食品となる。(Effects of the Invention) The food produced by the method described above is a high-protein food based on soybeans, and has a flavor and texture similar to that of animal products, ham, sausage, etc. . In addition, since the food produced by the present invention is made from soybeans, it contains essential amino acids and essential fatty acids.
Furthermore, it contains the same amount of minerals as animal foods, and has no cholesterol compared to animal foods, making it an ideal high-protein food.
図は本発明による製造方法の各工程を示す概略工程図で
ある。
１・・・浸漬容器、２・・・高速粉砕機、３・・・ホッ
パー、４・・・煮込釜、５・・・分離装置、６・・・凝
固容器、７・・・押圧機、８・・・裁断機、９・・・冷
凍庫、１０・・・冷蔵庫、１１・・・乾燥機、１２・・
・撹拌機、１３・・・加熱機、１４・・・裁断機。The figure is a schematic process diagram showing each step of the manufacturing method according to the present invention. DESCRIPTION OF SYMBOLS 1... Immersion container, 2... High-speed crusher, 3... Hopper, 4... Boiling pot, 5... Separation device, 6... Coagulation container, 7... Pressing machine, 8... Cutting machine, 9... Freezer, 10... Refrigerator, 11... Dryer, 12...
- Stirrer, 13... Heating machine, 14... Cutting machine.
Claims (3)
て生トーフ状塊を生成する工程と、生トーフ状塊を冷凍
する工程と、 前記工程により冷凍されたトーフ状塊を冷蔵・熟成する
工程と、 前記工程により熟成されたトーフ状塊を解凍・乾燥する
工程と、 解凍・乾燥後トーフ状塊に調味料を添加して膨軟トーフ
塊を生成する工程と、 を有する大豆食品の製造方法。(1) A step of adding a protein coagulant to okara containing soy milk to generate a raw tofu-like mass, a step of freezing the raw tofu-like mass, and a step of refrigerating and aging the tofu-like mass frozen by the above steps. A step of thawing and drying the tofu-like mass matured in the step, and a step of adding seasoning to the tofu-like mass after thawing and drying to produce a puffed tofu-like mass. Method.
とを特徴とする特許請求の範囲第（１）項記載の大豆食
品の製造方法。(2) The method for producing a soybean food according to claim (1), wherein the protein coagulant is calcium chloride.
であることを特徴とする特許請求の範囲第（１）項の大
豆食品の製造方法。(3) The method for producing a soybean food according to claim (1), wherein the protein coagulant is glucono delta lactone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60137177A JPS6211069A (en) | 1985-06-24 | 1985-06-24 | Production of soybean food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60137177A JPS6211069A (en) | 1985-06-24 | 1985-06-24 | Production of soybean food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6211069A true JPS6211069A (en) | 1987-01-20 |
| JPH0465660B2 JPH0465660B2 (en) | 1992-10-20 |
Family
ID=15192611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60137177A Granted JPS6211069A (en) | 1985-06-24 | 1985-06-24 | Production of soybean food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6211069A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01320966A (en) * | 1988-06-22 | 1989-12-27 | Ryoji Sekiguchi | Preparation of bean curd |
-
1985
- 1985-06-24 JP JP60137177A patent/JPS6211069A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01320966A (en) * | 1988-06-22 | 1989-12-27 | Ryoji Sekiguchi | Preparation of bean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0465660B2 (en) | 1992-10-20 |
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