JP2001057860A - Frozen unboiled yuba (dried soybean milk skin) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide frozen unboiled Yuba (a kind of dried soybean milk skin) that gives soft texture and taste similar to freshly prepared raw Yuba even after thawing despite long-term refrigeration. SOLUTION: A saccharide is added to the starting soybean milk in an amount of 0.1-25 wt.% and the saccharide-containing soybean milk is used to prepare raw Yuba. A casing is filled with the raw Yuba, tightly sealed and frozen to provide the objective frozen unboiled Yuba. In the second case, raw Yuba is prepared by using a saccharide-free raw soybean milk and a casing is filled with the saccharide-free raw Yuba together with a 1-30 wt.% saccharide- containing soybean milk for soaking, tightly sealed and frozen to give the objective frozen unboiled Yuba. In the third case, the casing is filled with the raw Yuba prepared from 0.1-25 wt.% saccharide-containing soybean milk, together with a 1-30 wt.% saccharide-containing soybean milk for soaking, tightly sealed and frozen to give the objective frozen unboiled Yuba.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to
The present invention relates to a frozen raw yuba having the same texture and flavor as freshly prepared raw yuba after thawing and having excellent storage stability.

[0002]

2. Description of the Related Art Yuba is a method in which soybeans immersed in water are ground, heated, and soymilk obtained by separating okara is appropriately heated within a range not to boil. It is manufactured by pulling up using a thin rod or the like. The raised film is
When the liquid is drained, it becomes moist, but this is called raw Yuba (pulled Yuba), and those that are generally distributed often have this raw Yuba.

[0003] Dried yuba (dried yuba) is obtained by washing (washing, folding, squeezing, etc.) the raw yuba after washing with water as necessary. Depending on the form of molding,
When rolled, it is also called rolled yuba, and when folded, it is called flat yuba. It is a rule that dried yuba is wrapped in a wet cloth or soaked in water for several minutes, returned, cooked and eaten. Since dried yuba has undergone a drying process, it has a considerably different texture and flavor from raw yuba.

[0004] On the other hand, other than the above-mentioned raw yuba, other than the above-mentioned raw yuba, picked-up yuba (snacked yuba) collected before soy milk is not completely formed into a film, or fresh yuba that is particularly thinly pulled up Some are called yuba. In general, raw yuba is distributed as it is, or after washing or shaping (rolling, folding, etc.) as necessary, and when eating, seasonings (sauce, soy sauce, etc.) and condiments (wasabi, ginger,
It is eaten with sesame paste. Because raw yuba has not undergone a complete drying process, it has a soft texture and excellent flavor, and is a preferred food.

[0005] However, raw yuba is very poor in preservability because it is not dried very much and is raw, so that it has poor preservative properties and its surface is easily dried and a soft texture is easily lost. Food was. Therefore, as a method of improving the preservability of raw yuba, a method of performing retort treatment or chilled storage and distributing it has been developed.

[0006] However, when the retort treatment is carried out, the preservative property is improved, but the softness peculiar to raw yuba is lost by heating, and the texture deteriorates, and the flavor is also deteriorated to lose the raw yuba character. There were drawbacks.

[0007] In chilled storage, the degree of deterioration of the texture is smaller than that in the retort treatment. However, since the surface is dried and the soft texture is lost, and the preservability is weak, etc.,
There was a major drawback that it could only be stored for about 1-2 days. To solve such a disadvantage of chilled storage, Japanese Patent Laid-Open No.
As disclosed in Japanese Patent No. 01960, a method of preserving yuba, which is characterized in that yuba, together with soy milk, is filled in a casing, sealed, and heat-treated as necessary, has been developed. The preservation period is about one week, and it has been desired to develop raw yuba with better preservability.

Therefore, as a method for further improving the preservability of raw yuba, application of a frozen preservation method can be considered. But,
Preservation of raw yuba frozen makes it possible to preserve it for a long period of time in terms of preservatives, and due to severe physical property changes due to freezing, after thawing, the soft texture like raw yuba is completely lost and unpleasant There was a disadvantage that it became.

Further, as disclosed in the above-mentioned JP-A-3-201960, when a mixture of yuba and soy milk is frozen for the purpose of improving the storage stability, the coexisting soy milk is denatured by a freezing treatment. There is also a problem that the quality is remarkably deteriorated, for example, as well as the appearance of the raw yuba itself becomes hard and the texture of the raw yuba itself becomes hard. As described above, raw yuba that can be stored for a long period of time and has little deterioration in quality have not been developed, and there has been a long-awaited desire to develop raw yuba that can be stored for a long period of time and have little deterioration in quality. .

[0010]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned conventional problems, and an object of the present invention is to provide a frozen preservation method which is excellent in antiseptic properties and excellent in maintaining flavor. When applied to yuba, new frozen raw yuba that prevents physical denaturation due to freezing and retains the same texture and flavor as freshly prepared raw yuba even after thawing, even after long-term frozen storage Is to provide.

[0011]

In order to solve the above-mentioned problems,
The present inventors have conducted intensive studies on a method for preventing freezing and denaturation of raw yuba, and as a result, produced yuba using raw soymilk to which saccharides were added, and / or in a casing together with soymilk for immersion to which saccharides were added. It has been found that by filling, sealing and freezing, denaturation of raw yuba by freezing can be significantly prevented, and based on this finding, the present invention has been completed.

[0012] That is, the present invention according to claim 1 is a frozen raw yuba obtained by filling raw yoyo produced using raw soymilk containing 0.1 to 25% by weight of saccharides in a casing, sealing and freezing the raw yuba. Is provided. According to the present invention according to claim 1, raw soymilk obtained by adding saccharides to soymilk is used as raw soymilk, raw yuba is produced from this raw soymilk, filled in a casing, sealed, frozen, and then put into the raw soymilk. By setting the concentration of the saccharide added to 0.1 to 25% by weight, it is possible to provide a novel frozen raw yuba having excellent preservative properties and maintaining the flavor and texture of freshly prepared raw yuba. .

[0013] The present invention according to claim 2 provides a frozen raw material prepared by filling raw yuba produced by a conventional method in a casing together with soymilk for immersion containing 1 to 30% by weight of saccharide, sealing and freezing. It provides yuba.

According to the second aspect of the present invention, when the above raw yuba is produced, it is sealed in a casing together with soymilk for immersion to which saccharides have been added, frozen, and the addition of saccharides to the soymilk for immersion. By setting the concentration to 1 to 30% by weight, it is possible to provide a novel frozen raw yuba with improved flavor and texture.

[0015] Further, the present invention according to claim 3 provides a casing of raw yuba produced using raw soymilk containing 0.1 to 25% by weight of saccharide together with soymilk for immersion containing 1 to 30% by weight of saccharide. The present invention is to provide a frozen raw yuba that is filled in, sealed and frozen.

According to the third aspect of the present invention, when the raw yuba is sealed, it is sealed in a casing together with the soymilk for immersion to which saccharides are added, frozen, and the addition of saccharides to the soymilk for immersion is performed. By setting the concentration to 1 to 30% by weight, it is possible to provide a fresh frozen raw yuba with further improved flavor and texture. Hereinafter, when the present invention is simply referred to as “the present invention”, the present invention according to claim 1, the present invention according to claim 2, and claim 3
And the present invention according to the present invention.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The soymilk used in the present invention is basically the same as that normally used in the production of yuba, except that saccharides may be added as described below in order to prevent freezing and denaturation of raw yuba. .

That is, after immersing fully-ripened soybeans in water, approximately 5
The gou obtained by grinding with up to 8 times the amount of water is heated, filtered and separated from okara to obtain soymilk. In this case, soymilk having a Brix concentration of about 10% is generally used, but in the present invention, the concentration of soymilk is Brix 6 to 1.
If it is in the range of about 1%, it can be used satisfactorily.
ix8% is mainly used. In addition, since the yuba can be finished more softly, the pH of soy milk is adjusted to 7
It is good to make it slightly alkaline to about 9. The type of the fully-ripened soybean is not particularly limited as long as it is a soybean generally used for the production of yuba such as IOM, organic soybean, domestic soybean and the like.

The raw yuba is prepared by using such a soymilk as a raw material, and is stored in a container having an open top and no lid.
In a temperature range around ℃ that does not boil (for example, 95 ℃)
The soymilk surface is produced by heating the soymilk surface for about 10 to 20 minutes without disturbing as much as possible to form a film on the surface and pulling up the film on the surface with a fine rod or the like. Also, seasonings in soy milk (eg, dashi, soy sauce, etc.)
It is also possible to add and season. Further, an antifoaming agent or the like is added to the soymilk as required.

The pulled-up film is subjected to a molding treatment such as washing with water or winding or folding as needed (to be rolled or flattened, etc.), and then sealed in a casing and frozen. Is done. In the present invention, a semi-membrane or semi-paste yuba paste (pumped yuba) or a pumped yuba is put into a mold made of stainless steel or the like at the time when the film is not completely formed on the surface of the heated soymilk. ,
It can also be applied to yuba tofu or the like that has been hardened by weighing it from above.

In the present invention, the soymilk thus produced to which a saccharide is added at a predetermined ratio is used as the raw soymilk. The concentration of sugar added is 0.1-25% by weight
It is preferable that 0.1% by weight of sugar added
If it is less than 3, the effect of imparting freezing resistance is not sufficient. On the other hand, if the added concentration of the saccharide is higher than 25% by weight,
Not only is the sweetness derived from the added saccharides an obstacle, but the flavor of the yuba is not only deteriorated, but also the raw yuba itself produced becomes too soft and the texture is deteriorated.

In the present invention, various kinds of saccharides can be used. In particular, one or more saccharides selected from the group consisting of monosaccharides, oligosaccharides and sugar alcohols are used. Is preferred. Here, examples of the monosaccharide include mannose, galactose, xylose and the like. Examples of the oligosaccharides include, for example, lactose, cellobiose, isomaltose, gentiobiose, nigerose, laminaribiose, kojibiose, sophorose, trehalose, maltotriose, panose, gentianose, melezitose, maltooligosaccharide, isomaltoligosaccharide, fructooligosaccharide, galactoligosaccharide. Sugars, xylo-oligosaccharides, dairy oligosaccharides, palatinose oligosaccharides, cyclic oligosaccharides, lactulose, polydextrose and the like can be mentioned. Further, as sugar alcohols, for example, maltitol, sorbitol, erythritol, palatinit,
Lactitol, mannitol, reduced starch saccharified products and the like can be mentioned.

In the present invention according to claim 2, as raw soymilk for producing raw yuba, raw yuba is produced using a normal soybean to which nothing is added. The casing is filled with a soymilk for immersion to which a predetermined amount of saccharides have been added, sealed, and frozen. In the present invention according to claim 2, it is important to use soy milk for immersion in which a predetermined amount of saccharide is added so as not to cause freeze denaturation. The concentration of the saccharide added to the soymilk for immersion is 1 to 30% by weight.
It is preferable that When the concentration of the saccharide added to the soymilk for immersion is less than 1% by weight, the soymilk for immersion is denatured at the time of freezing and aggregation occurs, and the appearance of raw yuba is not a favorable result. On the other hand, the concentration of saccharides added to
When the concentration is higher than 10% by weight, the raw yuba body becomes harder on the contrary, and the texture deteriorates, or the raw sugar of the raw yuba is reduced due to the sweetness of the saccharide itself or the sweet saccharides mixed in the saccharide. It is not preferable because adverse effects such as excessive sweetening and deterioration of flavor occur.

There are various kinds of sugars to be added to the soymilk for immersion, and in particular, one or more sugars selected from the group consisting of monosaccharides, oligosaccharides and sugar alcohols are used. Is preferred. As these, the same ones as those mentioned when adding to the above-mentioned raw material soymilk can be mentioned, and among these, it is preferable to use oligosaccharides.

In this case, the filling ratio of the soymilk for immersion is usually 2 parts by weight per 100 parts by weight of raw yuba.
0 to 200 parts by weight.

In the present invention according to claim 3, for the purpose of further improving the flavor and texture of the raw yuba, the raw yuba produced according to the present invention according to the present invention according to the present invention is claimed in claim 2, In the same manner as in the present invention, a casing is filled together with soymilk for immersion to which a predetermined amount of saccharide is added, sealed and frozen. In the present invention according to claim 3, it is important to use soymilk to which a predetermined amount of saccharide is added as raw soymilk and to use soymilk for immersion in which a predetermined amount of saccharide is added to prevent freezing denaturation. is there. The concentration of the saccharide added to the raw material soy milk is 0.1 to 0.1 as in the present invention according to claim 1.
Preferably, the content is 25% by weight.
As described in the present invention. Further, the concentration of the saccharide added to the soymilk for immersion is preferably 1 to 30% by weight, as in the present invention according to claim 2, for the same reason as described in the present invention according to claim 2. .
That is, when the concentration of the saccharide added to the soymilk for immersion is less than 1% by weight, the soymilk for immersion is denatured at the time of freezing and aggregation occurs, and the appearance of raw yuba is not a favorable result. On the other hand, if the concentration of the saccharide added to the soy milk for immersion is higher than 30% by weight, the raw yuba body becomes conversely hard and the texture deteriorates, or the sweetness of the saccharide itself or the sweetness contained in the saccharide. It is not preferable because the sweetness of the raw yuba becomes too strong due to the saccharides and the like, causing adverse effects such as deterioration of the flavor. Further, in this case, the filling ratio of the soymilk for immersion is usually 20 to 20 parts by weight of soymilk for immersion with respect to 100 parts by weight of raw yuba.
0 parts by weight.

As the casing material used in the present invention,
A material that can be sealed and has a material that can withstand freezing treatment is good, but those that are generally used in the manufacture of frozen foods can be used, such as a polypropylene resin film. Is available.

As the freezing means, an apparatus or a method for manufacturing frozen foods can be usually used, and there is no particular limitation. In order to prevent freezing and denaturation as much as possible, so-called rapid freezing is possible. It is desirable to use a simple refrigeration system.

The frozen raw yuba of the present invention is obtained by filling the raw yuba produced as described above in a casing as described above, sealing and freezing.

The frozen raw yuba thus sealed and frozen can be distributed in a freezing temperature range (about -18 ° C. to -30 ° C.) used for distribution of ordinary frozen foods. . The distributed frozen raw yuba is thawed by a conventional method (cold water, hot water, room temperature, etc.), and then, if necessary, the soy milk for immersion is removed, and seasonings (dashi, sauce, soy sauce, etc.) and condiments (wasabi, ginger, And sesame paste, etc.), and can be eaten deliciously in a manner similar to fish sashimi.

Test Example 1 In order to impart freezing resistance to the frozen raw yuba thus manufactured, various sugars were added to the raw soybean milk, and the amounts of the sugars were varied and tested. That is, raw soymilk was prepared by gradually adding various sugars shown in Table 1 to a concentration of 0.1 to 30% by weight to Brix 8% soymilk prepared by a conventional method. As a control, raw soymilk to which no saccharide was added was also prepared.

Subsequently, raw yuba was manufactured using each of these raw soymilks, and the raw yuba was rolled into a roll and molded (rolled yuba), 25 g each, and into a semi-paste (pumped yuba). 25 g of each, pumped yuba put in a mold and pressed (yuba tofu) 25 g of each is put in a polypropylene resin film bag, sealed by heat melting, then rapidly frozen by a quick freezer, and then a freezer (−20 ° C.) for 12 months.

Then, after taking out from the freezer and thawing with warm water, the food was eaten with soy sauce and wasabi and the sensory evaluation was carried out, and compared with fresh yuba (freshly made) immediately after production. In addition, as a sensory evaluation method, five panelists who had been involved in sensory evaluation of yuba for many years and were familiar with it tasted, and evaluated the texture (softness) and flavor as follows.

That is, regarding the texture, ◎: texture equivalent to freshly prepared fresh yuba, ○: texture substantially equivalent to freshly prepared fresh yuba, Δ: slightly inferior to freshly prepared fresh yuba Texture, ×: The texture was evaluated in four steps: texture was inferior to freshly made raw yuba.

Regarding the flavor, ◎: flavor equivalent to freshly prepared fresh yuba, ○: flavor substantially equivalent to freshly prepared fresh yuba, △: flavor slightly inferior to freshly prepared fresh yuba, × : The flavor was inferior to freshly made fresh yuba, and was evaluated on a four-point scale.

The results are shown in Table 1 (Nos. 1 to 5). As a result, those obtained by freezing raw yuba produced from raw soymilk containing no saccharide (control) had a very poor texture after thawing and were unsuitable for eating. On the other hand, raw yuba produced from raw soymilk to which various sugars have been added has a texture and flavor almost the same as fresh raw yuba even after a long frozen storage period of 12 months, It was confirmed that excellent freezing resistance was obtained. In addition, it was confirmed that the addition concentration of the saccharide was effective in a very small amount of 0.1% by weight with respect to the effect of maintaining the texture, and that a concentration higher than 0.1% was sufficient. However, if the added amount of the saccharide is increased to a concentration higher than 25% by weight, the produced raw yuba becomes too soft and the texture is reduced, and the sweetness of the saccharide itself or the saccharide used in the used saccharide is mixed. It has been found that the sugars having a certain sweetness make the flavor worse. Therefore, it was judged that the range of 0.1 to 25% by weight of the saccharide was good.

[0037]

[Table 1] Table 1 (Part 1)

[0038]

[Table 2] Table 1 (Part 2)

[0039]

[Table 3] Table 1 (Part 3)

[0040]

[Table 4] Table 1 (Part 4)

[0041]

[Table 5] Table 1 (Part 5)

The following saccharides were used as oligosaccharides and sugar alcohols in Table 1. That is,
(Note 1); Fuji Oligo 450: Nippon Shokuhin Kako Co., Ltd. (Note 2); Isomalt 900: Showa Sangyo Co., Ltd. (Note 3); Mei Oligo P: Meiji Seika Co., Ltd. (Note 4); Cup Oligo H
70: Nisshin Sugar Co., Ltd., (Note 5); Xylooligo 70: Suntory Ltd., (Note 6); Nutrate oligosaccharide LS-55L:
Hayashibara Shoji (Note 7); Palatinose oligosaccharide: Mitsui Sugar Co., Ltd. (Note 8); Celldex TB-50: Nippon Shokuhin Kako Co., Ltd. (Note 9); Milk Oligo: Morinaga Milk ( stock),
(Note 10); Lites III: Carter Food Science Co., Ltd. (Note 11); Altima MR: Towa Chemical Industry
(Note 12); WP-50M: Towa Chemical Industry Co., Ltd.
(Note 13); Erythritol: Niken Chemical Co., Ltd. (Note 1)
4); Palatinit: Mitsui Sugar Co., Ltd. (Note 15); Milchen: Towa Kasei Kogyo Co., Ltd., (Note 16); Marine Crystal: Towa Kasei Kogyo Co., Ltd., (Note 17); HS-20: ( stock)
Hayashibara Shoji.

Test Example 2 Subsequently, when the raw yuba was sealed in the casing, the effect of freezing in the presence of soymilk was tested. That is, first, raw yuba (makiyuba) was produced by a conventional method using the raw material soymilk containing no saccharide prepared in the same manner as in Test Example 1. Subsequently, soymilk for immersion to which various saccharides as shown in Table 2 were added stepwise in the range of 1 to 35% by weight was prepared. Also,
As a control, soy milk for immersion without saccharide was also prepared.

When filling the raw yuba into the casing, each soymilk for immersion was filled at a ratio of 60 parts by weight with respect to 100 parts by weight of the raw yuba and sealed. And rapidly frozen and then stored at -20 ° C for 12 months. Thereafter, the mixture was returned to room temperature and thawed with warm water, and the presence or absence of aggregation of the soymilk for immersion was confirmed. Further, the texture (softness) and flavor of the raw yuba were obtained in the same manner as in Test Example 1.
Sensory evaluation was performed.

That is, regarding the texture, ◎: texture equivalent to freshly prepared fresh yuba, ○: texture substantially equivalent to freshly prepared fresh yuba, Δ: slightly inferior to freshly prepared fresh yuba Texture, ×: The texture was evaluated in four steps: texture was inferior to freshly made raw yuba.

Regarding the flavor, ◎: flavor equivalent to freshly prepared fresh yuba, ○: flavor substantially equivalent to freshly prepared fresh yuba, Δ: flavor slightly inferior to freshly prepared fresh yuba, × : The flavor was inferior to freshly made fresh yuba, and was evaluated on a four-point scale.

The results are shown in Table 2 (parts 1 to 5).
The added saccharides are the same as those used in Table 1, and in Table 2, Notes 1 to 17 are as shown in Table 1. As a result, those frozen with coexisting soymilk for soaking added with various sugars are softer, have a crispy feeling, have a better texture, and have enhanced flavor derived from soymilk for soaking. It was confirmed that it could be eaten deliciously.

Moreover, the concentration of the saccharide at which such an effect can be expected is 1% by weight or more. However, if the concentration of the saccharide is increased to more than 30% by weight, the sweetness of the saccharide itself is reduced.
Alternatively, it was found that the action of the sugar having a sweet taste mixed into the sugar increased the sweetness of the soymilk for immersion itself, and eventually the sweetness was transferred to the raw yuba itself, thereby deteriorating the flavor. In addition, it was found that if the added concentration of the saccharide exceeds 30% by weight, the raw yuba itself becomes hard and the texture decreases. Therefore, it was determined that the preferable concentration of the saccharide added to the soymilk for immersion was about 1 to 30% by weight.

On the other hand, in the case of the control in which no saccharides were added to the soymilk for soaking, the soymilk for soaking was denatured by freezing and agglomeration occurred, the appearance was poor, and the raw yuba itself became rather hard and the texture was reduced. And it turned out that it was not delicious.

[0050]

[Table 6] Table 2 (Part 1)

[0051]

[Table 7] Table 2 (Part 2)

[0052]

[Table 8] Table 2 (Part 3)

[0053]

[Table 9] Table 2 (Part 4)

[0054]

[Table 10] Table 2 (Part 5)

Test Example 3 Subsequently, in order to further improve the quality of the frozen raw yuba, the effect of freezing soybean milk for immersion when the raw yuba was sealed in the casing was tested. That is, according to Test Example 1, raw soybean milk (rolled yuba) was produced using raw soymilk to which 3% by weight of various sugars was added. On the other hand, Test Example 1
3rd to the sugar-free soymilk prepared in the same manner as
Soymilk for immersion was prepared by adding various sugars as shown in the table in a stepwise range of 1 to 35% by weight. As a control, soy milk for immersion without saccharide was also prepared.

When filling the raw yuba into the casing, each soymilk for immersion was filled at a ratio of 60 parts by weight with respect to 100 parts by weight of the raw yuba and sealed. And rapidly frozen and then stored at -20 ° C for 12 months. Thereafter, the mixture was returned to room temperature and thawed with warm water, and the presence or absence of aggregation of the soymilk for immersion was confirmed. Further, the texture (softness) and flavor of the raw yuba were obtained in the same manner as in Test Example 1.
Sensory evaluation was performed.

That is, regarding the texture, ◎: texture equivalent to freshly prepared fresh yuba, ○: texture similar to freshly prepared fresh yuba, Δ: slightly inferior to freshly prepared fresh yuba Texture, ×: The texture was evaluated in four steps: texture was inferior to freshly made raw yuba.

Regarding the flavor, ◎: flavor equivalent to freshly prepared fresh yuba, ○: flavor substantially equivalent to freshly prepared fresh yuba, Δ: flavor slightly inferior to freshly prepared fresh yuba, × : The flavor was inferior to freshly made fresh yuba, and was evaluated on a four-point scale.

The results are shown in Table 3 (Nos. 1 to 5).
The saccharides added were the same as those used in Table 1, and in Table 3, Notes 1 to 17 are as shown in Table 1. As a result, those frozen with coexisting soymilk for soaking added with various sugars are softer, have a crispy feeling, have a better texture, and have enhanced flavor derived from soymilk for soaking. It was confirmed that it could be eaten deliciously.

Moreover, the concentration of the saccharide at which such an effect can be expected was 1% by weight or more. However, when the concentration of the saccharide was increased to more than 30% by weight, the sweetness of the saccharide itself was reduced.
Alternatively, it was found that the action of the sugar having a sweet taste mixed into the sugar increased the sweetness of the soymilk for immersion itself, and eventually the sweetness was transferred to the raw yuba itself, thereby deteriorating the flavor. In addition, it was found that if the added concentration of the saccharide exceeds 30% by weight, the raw yuba itself becomes hard and the texture decreases. Therefore, it was determined that the preferable concentration of the saccharide added to the soymilk for immersion was about 1 to 30% by weight.

On the other hand, in the case of the control in which no saccharides were added to the soymilk for immersion, the soymilk for immersion was denatured by freezing and agglomeration occurred, the appearance was poor, and the raw yuba itself became rather hard and the texture was reduced. And it turned out that it was not delicious.

[0062]

[Table 11] Table 3 (Part 1)

[0063]

[Table 12] Table 3 (Part 2)

[0064]

[Table 13] Table 3 (Part 3)

[0065]

[Table 14] Table 3 (Part 4)

[0066]

[Table 15] Table 3 (Part 5)

[0067]

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these ranges.

Example 1 (1) Preparation of Raw Material Soymilk 4 kg of raw material soybean (IOM) was immersed in water (water temperature 15 ° C.) for 15 hours, drained, and then the water content was finally increased to 8 times that of the raw material soybean. While adding water, grinder (manufactured by Nagasawa Machinery Co., Ltd .: Sourboy NSG-0)
8F) to obtain Kure. Grinded Kure with two types of defoamer (Kao Corporation: trade name Creton Power,
Addition of 0.08% by weight of the amount of water added to RIKEN Vitamin Co., Ltd. product name: Agepet, heated in a boiling pot (Mase Co., Ltd .: Mametaro) at 94 ° C. for 2 minutes, and then separated from the drum type okara Okara is separated by a device (Tofer Co., Ltd .: Tofer),
Further, the mixture was filtered with a filter cloth, and soy milk (Brix 8%, pH7.
0) 32 kg were obtained. This soymilk was cooled to 10 ° C., and then mannose was added as a saccharide so as to have a concentration of 1% by weight, and was sufficiently uniformly dissolved to obtain raw soymilk.

(2) Production of Rolled Yuba and Hirayaba 10 kg of the raw soymilk obtained in the above (1) was added to 400 × 4
Put in a yuba manufacturing apparatus (Yubagama, manufactured by Takai Seisakusho Co., Ltd.) equipped with two 65 × 70 mm soymilk tanks, heat and set it at 95-98 ° C., and then put the yuba film on the soymilk surface Was scooped with a thin rod (made of stainless steel) and drained at room temperature for about 3 minutes.

Thereafter, the thin rod is removed, and about 25
g (about 440 x 210 mm) was obtained. Further, each of the yuba coatings was rolled into a roll to produce a rolled yuba (φ20 mm × 150 mm) and folded flat to produce a flat yuba (100 × 100 mm).

(3) Production of Soymilk for Soaking On the other hand, 5% by weight of mannose was added to the soymilk previously produced (before adding 1% by weight of mannose) and completely dissolved to produce soymilk for immersion. .

(4) Frozen raw Yuba (Maki Yuba and Hirayaba)
Production of Product Subsequently, one roll of yuba (about 25 g) or one flat yuba (about 25 g) was filled in a synthetic resin film container together with 10 g of soymilk for immersion, and heat sealed. After that, quick freezer (Fukushima Industries: Shock Freezer)
These were packaged in a refrigerator and rapidly frozen at −30 ° C. to obtain frozen raw yuba (maki-yuba and Hirayaba) products. These frozen raw yuba (maki yuba and Hiraya) are stored at −20 ° C. for 6 months, then thawed with warm water (50 ° C.), and then seasonings (sauce, soy sauce) and condiments (wasabi, ginger, sesame paste) ), It was possible to eat with the same flavor and texture as freshly prepared fresh yuba (makiyuba and hirayuba).

Example 2 (Production of Pumped Yuba) Example 1 was prepared using the raw soymilk produced in Example 1 (1).
In the same manner as in the case of (2) for producing rolled and dried yuba, a yuba film was applied to the surface of soymilk. Thereafter, the yuba film was picked up using chopsticks, placed in a container, and lightly stirred several times to obtain the yuba film. Further, 10 g of the soymilk for immersion prepared in Example 1 (3) was added to this pumped-up yuba (about 25 g) and lightly stirred. Then, it is filled in a synthetic resin film container, heat sealed, and then
The product was rapidly frozen to 0 ° C. to obtain a frozen raw yuba (pumped yuba) product.

The frozen raw yuba (pumped yuba) is -2
Stored at 0 ° C for 6 months, then thawed with warm water (50 ° C) and eaten with seasonings (sauce, soy sauce) and condiments (wasabi, ginger, sesame paste). It was possible to eat with the same flavor and texture as.

Example 3 (Production of Yuba Tofu) Approximately 250 g of pumped yuba produced in the same manner as in Example 2.
In a container containing soy milk 8 for immersion prepared in Example 1 (3)
After adding 0 g and stirring gently, it was placed in a stainless steel mold (8
(0 × 180 × 50 mm), and weighed about 4 kg from the top, placed in a refrigerator at 4 ° C., and kept for 15 hours to produce yuba tofu. Then, it was filled in a synthetic resin film container, and after heat sealing, it was rapidly frozen at −30 ° C. with a rapid freezer to obtain a frozen raw yuba (yuba tofu) product.

This frozen raw yuba (yuba tofu) was prepared at -20 ° C.
And then thawed in warm water (50 ° C) and eaten with seasonings (sauce, soy sauce) and condiments (wasabi, ginger, sesame paste). We were able to eat with the same flavor and texture.

Example 4 (1) Preparation of Raw Material Soymilk 6 kg of raw material soybean (IOM) was immersed in water (water temperature 15 ° C.) for 15 hours, and then drained. While adding water to make it double, grinder (manufactured by Nagasawa Machinery Co., Ltd .: Sourboy NSG-
08F) to obtain Kure.

[0078] Two kinds of antifoaming agents (Kao Corporation: trade name Creton Power, Riken Vitamin Co., Ltd.) are added to the ground Kure.
0.08% by weight of the amount of water added
After heating at 94 ° C for 2 minutes in a cooking pot (Mase Co., Ltd .: Mametaro), the okara was separated by a drum type Okara separation device (Tofa Co., Ltd .: Tofer) and filtered through a filter cloth. Thus, 33 kg of soymilk (Brix 11%, pH 7.0) was obtained. This soymilk was cooled to 10 ° C., and then galactose was added as a saccharide so as to be 2% by weight, and dissolved sufficiently uniformly to obtain raw soymilk.

(2) Production of Rolled Yuba and Hirayaba 10 kg of the raw soymilk obtained in the above (1) was mixed with 400 × 4
Put in a yuba manufacturing apparatus (Yubagama, manufactured by Takai Seisakusho Co., Ltd.) equipped with two 65 × 70 mm soymilk tanks, heat and set it at 95-98 ° C., and then put the yuba film on the soymilk surface Was scooped with a thin rod (made of stainless steel) and drained at room temperature for about 3 minutes. Thereafter, the thin rod was removed to obtain about 25 g (about 440 × 210 mm) of the yuba film per sheet. Further, each of the yuba coatings was wound into a roll to produce a rolled yuba (φ20 mm × 150 mm), and folded flat to produce a flat yuba (100 × 100 mm).

(3) Production of Soy Milk for Dipping On the other hand, 8% by weight of trehalose was added to the previously prepared soy milk (before adding 2% by weight of galactose) and completely dissolved to produce soy milk for immersion. .

(4) Frozen raw Yuba (Maki Yuba and Hirayaba)
Manufacture of Product Subsequently, one rolled yuba (about 25 g) or one flat yuba (about 25 g) was filled into a synthetic resin film container together with 10 g of soymilk for immersion, and heat-sealed and sealed. Then, these packages were put into a quick freezing machine (Shock Freezer, manufactured by Fukushima Kogyo Co., Ltd.) and rapidly frozen at −30 ° C. to obtain frozen raw yuba (makiyuba and Hirayaba) products. These frozen raw Yuba (Maki Yuba and Hirayaba) are -20 ° C.
And then thawed in warm water (50 ° C) and eaten with seasonings (sauce, soy sauce) and condiments (wasabi, ginger, sesame paste). ) Could be eaten with almost the same flavor and texture.

Example 5 (Production of Pumped Yuba) Example 4 was carried out using the raw soymilk produced in Example 4 (1).
In the same manner as in the case of (2) for producing rolled and dried yuba, a yuba film was applied to the surface of soymilk. Thereafter, the yuba film was picked up using chopsticks, placed in a container, and lightly stirred several times to obtain the yuba film. Further, 10 g of the soymilk for immersion prepared in Example 1 (3) was added to this pumped-up yuba (about 25 g) and lightly stirred. Then, it is filled in a synthetic resin film container, heat sealed, and then
The product was rapidly frozen to 0 ° C. to obtain a frozen raw yuba (pumped yuba) product.

This frozen raw yuba (pumped yuba) is -2
Stored at 0 ° C for 12 months, then thawed with warm water (50 ° C) and eaten with seasonings (sauce, soy sauce) and condiments (wasabi, ginger, sesame paste). It was possible to eat with the same flavor and texture as.

Example 6 (Production of Yuba Tofu) Approximately 250 g of pumped yuba produced in the same manner as in Example 5.
In a container containing soy milk 8 for immersion prepared in Example 4 (3)
After adding 0 g and stirring gently, it was placed in a stainless steel mold (8
(0 × 180 × 50 mm), and weighed about 4 kg from above, placed in a refrigerator at 4 ° C. and kept for 15 hours to produce yuba tofu.

Then, it is filled in a synthetic resin film container,
After heat sealing, the product was rapidly frozen at −30 ° C. with a rapid freezer to obtain a frozen raw yuba (yuba tofu) product. This frozen raw yuba (yuba tofu) was stored at −20 ° C. for 12 months, then thawed with warm water (50 ° C.), and then eaten with seasonings (sauce, soy sauce) and condiments (wasabi, ginger, sesame paste). However, it could be eaten with the same flavor and texture as freshly prepared fresh yuba (yuba tofu).

Example 7 (1) Preparation of Raw Soymilk 4 kg of raw soybean (IOM) was immersed in water (water temperature: 15 ° C.) for 15 hours, drained, and then finally adjusted to a water content of 8.0 of raw soybean. While adding water to make it double, grinder (manufactured by Nagasawa Machinery Co., Ltd .: Sourboy NSG-
08F) to obtain Kure. To the ground Kure, 2
0.08% by weight of the amount of water added was added to various types of defoaming agents (Kao Corporation: trade name Creton Power, RIKEN Vitamin Co., Ltd .: Agepet), and then cooked in a pot (manufactured by Mase Co., Ltd.) : Mametaro)
After heating at 94 ° C. for 2 minutes, the okara was separated by a drum type okara separator (manufactured by Tofar Co., Ltd .: Tofar).
Further, the mixture is filtered with a filter cloth, soy milk (Brick 11%, pH
7.0) 32 kg were obtained. This soy milk was cooled to 10 ° C., and then 2% by weight of polydextrose as a saccharide.
And dissolved sufficiently uniformly to obtain raw soymilk.

(2) Production of Rolled Yuba and Hirayaba 10 kg of the raw soymilk obtained in the above (1) was mixed with 400 × 4
Put in a yuba manufacturing apparatus (Yubagama, manufactured by Takai Seisakusho Co., Ltd.) equipped with two 65 × 70 mm soymilk tanks, heat and set it at 95-98 ° C., and then put the yuba film on the soymilk surface Was scooped with a fine rod (made of stainless steel) and dried at room temperature for about 3 minutes. Thereafter, the thin rod was removed to obtain about 25 g (about 440 × 210 mm) of the yuba film per sheet. Further, each of the yuba coatings was wound into a roll to produce a rolled yuba (φ20 mm × 150 mm), and folded flat to produce a flat yuba (100 × 100 mm).

(3) Production of Soymilk for Soaking On the other hand, the soymilk previously produced (polydextrose 2% by weight)
8% by weight of polydextrose
It was added and completely dissolved to produce a soaking milk for immersion.

(4) Frozen raw Yuba (Maki Yuba and Hirayaba)
Production of Product Subsequently, one roll of yuba (about 25 g) or one flat yuba (about 25 g) was filled into a synthetic resin film container together with 10 g of soymilk for immersion, and heat sealed. Then, put these packages in a quick freezer (Fukushima Kogyo Co., Ltd .: Shock Freezer), quickly freeze at -30 ℃,
The product was a frozen raw yuba (maki yuba and hira yuba) product. These frozen raw Yuba (Maki Yuba and Hiraya) are 1 at -20 ° C.
Stored for 2 months, then thawed with warm water (50 ° C) and eaten with seasonings (sauce, soy sauce) and condiments (wasabi, ginger, sesame paste). It was possible to eat with the same flavor and texture as.

Example 8 (Production of Pumped Yuba) Example 4 was carried out using the raw soymilk produced in Example 4 (1).
In the same manner as in the case of (2) for producing rolled and dried yuba, a yuba film was applied to the surface of soymilk. Thereafter, the yuba film was picked up using chopsticks, placed in a container, and lightly stirred several times to obtain the yuba film.

Further, 10 g of the soymilk for immersion prepared in Example 1 (1) was added to the pumped yuba (about 25 g), and the mixture was gently stirred. Then, it was filled in a synthetic resin film container, and after heat sealing, it was rapidly frozen at −30 ° C. with a rapid freezer to obtain a frozen raw yuba (pumped yuba) product.

The frozen raw yuba (pumped yuba) is -2
Stored at 0 ° C for 12 months, then thawed with warm water (50 ° C) and eaten with seasonings (sauce, soy sauce) and condiments (wasabi, ginger, sesame paste). It was possible to eat with the same flavor and texture as.

Example 9 (Production of Yuba Tofu) Approximately 250 g of pumped yuba produced in the same manner as in Example 5.
In a container containing soy milk 8 for immersion prepared in Example 4 (1)
After adding 0 g and stirring gently, it was placed in a stainless steel mold (8
(0 × 180 × 50 mm), and weighed about 4 kg from above, placed in a refrigerator at 4 ° C. and kept for 15 hours to produce yuba tofu. Then, it was filled in a synthetic resin film container, and after heat sealing, it was rapidly frozen at −30 ° C. with a rapid freezer to obtain a frozen raw yuba (yuba tofu) product.

This frozen raw yuba (yuba tofu) was prepared at -20 ° C.
For 12 months, then thawed in warm water (50 ° C)
When eaten with seasonings (sauce, soy sauce) and condiments (wasabi, ginger, sesame paste), it was possible to eat with a flavor and texture almost equivalent to fresh raw yuba (yuba tofu).

[0095]

EFFECTS OF THE INVENTION The frozen raw yuba according to the present invention, after thawing, all have the same soft texture and flavor as freshly prepared raw yuba, and are delicious. That is, the frozen raw yuba according to the present invention is effectively prevented from being physically denatured by freezing. For example, even when stored frozen for a long period of 12 months, after thawing, both are the same as freshly prepared raw yuba. It has a soft texture and flavor,
It was delicious.

Claims (4)

[Claims] 1. A casing filled with raw yuba produced using raw soymilk containing 0.1 to 25% by weight of saccharides,
Frozen raw yuba that is sealed and frozen. 2. A frozen raw yuba prepared by filling raw yuba in a casing together with soy milk for immersion containing 1 to 30% by weight of saccharides, sealing and freezing. 3. Raw Yuba produced using raw soymilk to which 0.1 to 25% by weight of saccharide is added, and 1 to 30% by weight of saccharide.
A frozen raw yuba that is filled in a casing together with the added soymilk for immersion, sealed, and frozen. 4. The frozen raw yuba according to claim 1, wherein the saccharide is one or more selected from the group consisting of monosaccharides, oligosaccharides and sugar alcohols. .