JP2001029029A - Soybean milk jelly - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soybean milk jelly edible even in an intact state as a dessert with relish and having a texture as that of fermented soybeans or a custard pudding. SOLUTION: This soybean milk jelly is obtained by subjecting a dispersion mixture containing a soybean milk and a cheese to gelation with a gelling agent. The formulation ratio of the soybean milk to the cheese is preferably (95-65):(5-35) of the soybean milk : cheese expressed in terms of weight ratio.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a jelly containing soy milk and cheese.

[0002]

2. Description of the Related Art Tofu, a traditional soybean food, is rich in high-quality proteins and is widely known as a healthy food.

[0003] Tofu is prepared by grinding soybeans immersed in water while adding water, then adding water, heating and filtering to produce soymilk, and adding a coagulant to the soymilk to coagulate soybean proteins. Things. Further, there are types such as cotton tofu and silken tofu depending on the concentration of soymilk, the difference in coagulant, and the method of coagulation. In addition, as a coagulant, calcium sulfate, magnesium chloride, calcium chloride, glucono delta lactone and the like are used.

[0004] In addition, demand for soymilk, which is an intermediate product in the production of tofu, has been increasing in recent years as health consciousness has increased.

Various products of soy milk are commercially available. Depending on the soybean solid concentration, the type of additive, and the presence or absence thereof,
It is classified into soymilk, prepared soymilk, and soymilk drink (Japanese Agricultural Standards (JAS)).

[0006]

However, since tofu itself has a pale taste, if it is eaten as it is without adding anything, it has a simple taste but a light taste, and is generally soy sauce or dressing. It is seasoned with seasonings such as sashimi, and is also eaten as a so-called "side dish" with sashimi.

Therefore, an object of the present invention is to provide a soymilk jelly which can be eaten as a dessert as it is and has a texture like tofu or pudding.

[0008]

Means for Solving the Problems In developing a soybean product that can be eaten like a dessert, the present inventors surprisingly found that the flavor of cheese matches soymilk and that the cheese is dispersed in soymilk. By doing so, it was found that the texture of the jelly obtained by gelling the dispersion became very smooth, and the present invention was completed.

That is, the soymilk jelly of the present invention is characterized in that a dispersion mixture containing soymilk and cheese is gelled by a gelling agent.

According to the present invention, a mixture of soy milk and cheese dispersed therein is gelled to obtain a soy milk jelly having a smooth texture and a texture like tofu or pudding. And since this soymilk jelly has a cheese flavor, it can be eaten delicious as it is as a dessert. Furthermore, nutritional balance is good because soy protein and milk protein can be taken together.

Also, the soymilk jelly of the present invention can be frozen and distributed because the state of thawing is good even when frozen.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS As described above, commercially available soymilk is classified into soymilk, prepared soymilk, and soymilk drink according to the Japanese Agricultural Standards (JAS), and the soymilk used in the present invention is soybean solid. Any material can be used as long as the content is 3 to 20%. However, commercially available soymilk drinks to which flavor materials such as fruit juice, cocoa, matcha, coffee and the like are added are not preferred.

The soybean milk may be prepared by washing the soybean with water, immersing it in water, grinding it, adding an appropriate amount of water, and filtering. In this case, the amount of water is adjusted so that the soybean solid concentration of soymilk is 3 to 20%, preferably 5 to 15%.
%. If the soybean solid content is less than 3%, the jelly becomes watery, and if it exceeds 20%, the protein may be coagulated when the cheese is dispersed, which is not preferable.

The cheese used in the present invention is not particularly limited, and natural cheese and processed cheese can be used. Natural cheese includes, for example, Gouda cheese, cream cheese, mozzarella cheese, cottage cheese, etc. Among them, Goder cheese and cream cheese are preferably used. In addition, one or more cheeses may be used.

In the present invention, the mixing ratio of the above-mentioned soymilk and cheese is soymilk: cheese = 95-40: 5-60 by weight ratio.
And more preferably soy milk: cheese = 95 to 6
5: 5-35. In the above, the ratio of cheese is 5
If it is less than 1, the jelly does not have a heavy texture like pudding, and the flavor of cheese is poor, so that it is difficult to produce a product like dessert, which is not preferable. When the proportion of cheese exceeds 60, the flavor of cheese is too strong and the flavor of soymilk becomes poor, which is not preferable.

The gelling agent used in the present invention is not particularly limited, and gelling agents used in foods can be used, and examples thereof include carrageenan, agar, gelatin and the like. In addition, the amount used varies depending on the type of the gelling agent, but is generally preferably 0.2 to 6.0% by weight. If the amount of the gelling agent is less than 0.2% by weight, the gel strength is too low, which is not preferable. If the amount is more than 6.0% by weight, the gel becomes too hard and the texture deteriorates, which is not preferable.

The soymilk jelly of the present invention can be produced, for example, as follows. To the soy milk, preferably, pulverized cheese is added, heated to 60 to 100 ° C., and stirred until a uniform dispersion mixture is obtained. Then, a gelling agent is added, and the mixture is stirred and uniformly dissolved. Then, the mixed solution is poured into an appropriate container, cooled, solidified, and manufactured. As the container, a cup, a plastic tray, a paper pack, a soft resin container or the like is used. The gelling agent may be added first.

The soymilk jelly thus obtained has a smooth texture like tofu or pudding. And, since it has the flavor of cheese, it is delicious even when cooled and eaten as it is as a dessert. By adding soy sauce, dressing, chili sauce, etc., you can eat more deliciously.

In the present invention, seasonings such as salt, sugars, spices and the like may be added to the dispersion mixture.
Also, by adding crushed nuts or sesame,
It is also possible to obtain products with a complex texture and taste.

[0020]

The present invention will be specifically described below with reference to examples. Example Soymilk jelly was produced in the following proportions shown in Table 1 below. Commercially available natural cheese was added to commercially available soy milk, and the mixture was stirred while heating with hot water. When the temperature reached 80 ° C., the heating was stopped, and gelatin was added and dissolved with stirring. This mixed solution was put in a cup, covered, cooled in a refrigerator and solidified to produce a cheese-flavored soymilk jelly. The cheese content is high
As for, gelatin was not used because the whole was solidified by the cheese itself when cooled.

[0021]

[Table 1]

When this was evaluated by five panelists, the soy milk jelly was evaluated as having a texture similar to that of tofu, having a rich flavor of cheese and soy milk, and being very delicious even when eaten as it was. Further, the soymilk jelly of ~ has a slightly thicker texture than the soymilk jelly of ~, and the flavor of cheese is strong and the flavor of soymilk is slightly poor, but it is sufficiently delicious when eaten as it is. On the other hand, the products (1) to (5) had a strong cheese flavor and almost no soy milk flavor. In addition, immediately after being taken out of the refrigerator, it had a firm texture and was not smooth, and when left at room temperature, it turned into a paste. In particular, the product having a cheese content of 70% had almost the same texture and taste as cheese.

Example 2 Soymilk jelly was produced in the following proportions as shown in Table 2 below. Water was added to the commercially-prepared soymilk, the gelling agent was added, and the mixture was heated to 80 ° C. with stirring to dissolve the gelling agent, and then the following cheeses were added and dispersed. Then, the dispersion mixture was filtered through a wire mesh to remove remaining cheese, and the filtered dispersion mixture was dispensed into cups, covered, cooled in a refrigerator, and solidified. In addition,
The cheese is cream cheese, Camembert cheese,
Five types of mozzarella cheese, cooking cheese and cottage cheese were used, and carrageenan (trade name: Pearl Agar, manufactured by Fuji Shoji Co., Ltd.) was used as a gelling agent.

[0024]

[Table 2]

As a result of a sensory test conducted by five panelists, the soymilk jelly of ~ has a texture similar to that of a soft pudding, and the taste and flavor of each cheese are good. It came out and got a high reputation as very delicious.

[0026]

As described above, according to the present invention,
A cheese-flavored soymilk jelly having a texture like tofu or pudding can be obtained. Since this soymilk jelly has a cheese flavor, it can be deliciously eaten as it is as a dessert. Also, the combination of soy protein and milk protein provides good nutritional balance. In addition, the soymilk jelly of the present invention can be frozen and distributed because the state of thawing is good even when frozen.

Claims (2)

[Claims] 1. A cheese-flavored soymilk jelly characterized in that a dispersion mixture containing soymilk and cheese is gelled by a gelling agent. 2. The mixing ratio of soy milk and cheese is 95 by weight.
The cheese-flavored soymilk jelly according to claim 1, wherein the ratio is from 65 to 5:35.