JP2001008654A - Sausage produced from bean curd lee as raw material - Google Patents
Sausage produced from bean curd lee as raw materialInfo
- Publication number
- JP2001008654A JP2001008654A JP11217718A JP21771899A JP2001008654A JP 2001008654 A JP2001008654 A JP 2001008654A JP 11217718 A JP11217718 A JP 11217718A JP 21771899 A JP21771899 A JP 21771899A JP 2001008654 A JP2001008654 A JP 2001008654A
- Authority
- JP
- Japan
- Prior art keywords
- bean curd
- sausage
- raw material
- seasonings
- okara
- 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.)
- Pending
Links
Landscapes
- Processing Of Meat And Fish (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、おからを原料にし
た腸詰めの製造に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of intestinal stuffing from okara.
【0002】[0002]
【従来の技術】従来から腸詰め(ソーセージ)は、豚
肉、牛肉、魚肉といった動物性食材を主原料として作ら
れてきた。これらを摂取することは美味ではあるが、近
年高脂血症をまねく一因として、生活習慣病の予防の面
から、壮年、老年者から敬遠されている。一方、従来豆
腐の製造過程で出るおからは、その豊富な栄養価にもか
かわらず、「舌触りがよくない」「腐敗しやすい」「味
が悪い」「食べ方が分からない」等の理由から、その大
部分が廃棄の対照になっている。このことは、やがて人
類にとって生存上の問題となるであろう環境問題、食料
不足やゴミ処理に多くの疑問を投げかけている。2. Description of the Related Art Conventionally, intestinal stuffing (sausage) has been produced using animal foods such as pork, beef and fish as main raw materials. Although taking these foods is delicious, they have been shunned by middle-aged and elderly people in recent years from the aspect of prevention of lifestyle-related diseases due to hyperlipidemia. On the other hand, despite the abundant nutritional value of the soybeans that are produced during the traditional tofu production process, because of their abundant nutritional value, they do not have good tongue, , Most of which are controls for disposal. This raises many questions about environmental problems, food shortages and garbage disposal, which will eventually become a survival problem for humanity.
【0003】[0003]
【発明が解決しようとする課題】本発明は、従来の動物
性蛋白質ではなく、植物性の蛋白質を豊富に含む食物を
手軽においしく食べることによって、生活習慣病の改善
につなげたい。あわせて大量に廃棄されているおからを
利用して、環境問題や食料問題の解決につなげたいとい
う主旨のもとに考え出されたものである。DISCLOSURE OF THE INVENTION The present invention aims to improve lifestyle-related diseases by easily and deliciously eating foods rich in vegetable proteins instead of conventional animal proteins. The idea was to use environmentally and food-related problems by using a large amount of discarded okara.
【0004】[0004]
【課題を解決するための手段】豆腐の製造過程で出され
たおからに、野菜や結着材料、調味料、香辛料等を混
ぜ、これらを詰め物としてソーセージ状に加工する。Means for Solving the Problems Vegetables, binding materials, seasonings, spices and the like are mixed with okara produced in the process of producing tofu, and these are processed into sausages as fillings.
【0005】[0005]
【発明の実施の形態】1.塩漬けになっている市販の腸
や人工腸はあらかじめ水につけておく。 2.おからに細かくした野菜と調味料、香辛料を加えよ
く混和し、結着材料を加えてさらに練り、ゲル状の詰め
物を作る。 3.2を充填機に入れ1に2を充填する。 4.加熱(ゆでる。蒸す。揚げる。焼く。炒める等)す
る。場合によっては燻製にする。 詰め物(おからと野菜、結着材料、調味料、香辛料等)
は創意工夫することによって色々な味が楽しめる。BEST MODE FOR CARRYING OUT THE INVENTION Salted commercial or artificial intestines are presoaked in water. 2. Add shredded vegetables, seasonings and spices to okara and mix well. Add binder material and knead to make gel-like filling. 3. Put 2 into the filling machine and fill 1 into 2. 4. Heat (boil, steam, fry, bake, fry, etc.). In some cases, smoke. Stuffing (okara and vegetables, binding ingredients, seasonings, spices, etc.)
Can enjoy various tastes by ingenuity.
【0006】[0006]
【実施例】1.塩漬けされた市販の羊腸を水につけて塩
出しをしておく。 2.おからに細かくした野菜(タマネギ、ニンニク)、
調味料(塩、砂糖、化学調味料)、香辛料(胡椒、ガラ
ムマサラ)を加え混ぜ合わせる。結着材料(卵、牛乳、
片栗粉)を加えてよく練り、ゲル状にして詰め物をつく
る。 3.充填機を使って2の詰め物を1の腸に詰め、ソーセ
ージ状にする。 4.3をゆでる。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The salted commercial sheep intestine is soaked in water and salted out. 2. Vegetables (onion, garlic) cut into okara,
Add seasonings (salt, sugar, chemical seasonings) and spices (pepper, garam masala) and mix. Binding material (egg, milk,
Add potato starch), knead well and make into a gel to make stuffing. 3. Using a filling machine, pack the two fillings into one intestine and sausage. 4.3 Boil.
【0007】[0007]
【発明の効果】おからを腸詰め(ソーセージ)状に加工
することにより、外気との接触が少なくなり、腐敗を遅
らせることができる。詰め物に野菜や結着材料、調味
料、香辛料を使うことで、弾力性のある歯ざわりがうま
れ、おから特有の舌触りの悪さや味の悪さを克服するこ
とができる。また従来の腸詰め(ソーセージ)の感覚
で、さまざまな食材として手軽に食べられる食品に変化
させることが可能となる。According to the present invention, processing of okara into an intestine (sausage) form reduces contact with the outside air and can delay rot. The use of vegetables, binders, seasonings, and spices in the stuffing creates a soft texture and overcomes the unpleasant texture and taste inherent in okara. In addition, it becomes possible to change into foods that can be easily eaten as various foods with the feeling of conventional sausage stuffing (sausage).
Claims (1)
等を加えたものを、腸またはそれに似た人工腸に詰め、
ソーセージ状に成形加熱した食品Claims 1. Packed with okara, vegetables, binders, seasonings, spices, etc. into an intestine or an artificial intestine similar to it.
Heated food shaped into sausage
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11217718A JP2001008654A (en) | 1999-06-27 | 1999-06-27 | Sausage produced from bean curd lee as raw material |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11217718A JP2001008654A (en) | 1999-06-27 | 1999-06-27 | Sausage produced from bean curd lee as raw material |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2001008654A true JP2001008654A (en) | 2001-01-16 |
Family
ID=16708659
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP11217718A Pending JP2001008654A (en) | 1999-06-27 | 1999-06-27 | Sausage produced from bean curd lee as raw material |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2001008654A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011128785A1 (en) * | 2010-04-12 | 2011-10-20 | CERDA VETTER, Miguel Ángel | Food composition of vegetables for developing natural foods such as: sausages, hamburgers |
ES2382966A1 (en) * | 2010-07-09 | 2012-06-15 | Manufacturas Pibernat, S.L | Procedure and composition of a vegetable food product not treated by heat (Machine-translation by Google Translate, not legally binding) |
-
1999
- 1999-06-27 JP JP11217718A patent/JP2001008654A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011128785A1 (en) * | 2010-04-12 | 2011-10-20 | CERDA VETTER, Miguel Ángel | Food composition of vegetables for developing natural foods such as: sausages, hamburgers |
ES2382966A1 (en) * | 2010-07-09 | 2012-06-15 | Manufacturas Pibernat, S.L | Procedure and composition of a vegetable food product not treated by heat (Machine-translation by Google Translate, not legally binding) |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS6363359A (en) | Production of processed bean curd food | |
RU2317728C2 (en) | Fish-containing chopped sausage or european type chopped sausages from meat of only aquatic animals, and method for producing the same | |
RU2311832C2 (en) | Fish-containing sausage manufactured out of water animals only and method for its manufacturing | |
JP7474604B2 (en) | Processed meat and other foods | |
JP6885699B2 (en) | Meat-like foods and their manufacturing methods | |
JP5612374B2 (en) | Processed meat from chicken | |
WO2004012527A1 (en) | A sausage and a process for producing it with scallop muscle | |
KR100935213B1 (en) | Fried ham roll meat product containing rice cake and preparing method thereof | |
JP2001008654A (en) | Sausage produced from bean curd lee as raw material | |
CN101664205A (en) | Guangdong sausage with fish blocks and preparation method thereof | |
JPH0638710A (en) | Hamburger and its production | |
US5571545A (en) | Hamburger type food material and process of making it | |
KR101208096B1 (en) | Processed food having surimi and meat and a preparation method thereof | |
WO2004012531A1 (en) | Ham with shape meat of aquatic mollusc as material and preparation method | |
JP2002000237A (en) | Food having salami taste prepared by using picked fish meat and eye socket tallow, and method for preparing the same | |
KR20040100356A (en) | A dumpling by using ground fish-meat and the process for preparation thereof | |
WO2004012532A1 (en) | Sausage with shape meat of aquatic carapace animal as material and preparation method | |
KR102085482B1 (en) | Marinated meat packing set for Pork Tripe Stews | |
JPH08242819A (en) | Vienna sausage of tuna and its production | |
JP2869918B2 (en) | Sausage style food | |
JPH0423969A (en) | Production of edible meat food having low fat content | |
JPS63133965A (en) | Production of bean curd sausage | |
WO2004012528A1 (en) | Ham sausages made of forming aquatic shellfish meat and methed of preparing the same | |
JPS5944027B2 (en) | How to make korotsuke base | |
JP3123921U (en) | Squid processed food with stuffed paste in squid body and heat-treated |