JP2011135785A - Method for producing soybean processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing soybean processed food the flavor of soybean material in which is brought out and also whose palate feeling is soft. <P>SOLUTION: The method for producing soybean processed food comprises: mixing 100 pts.mass of bean curd with 10-33 pts.mass of powdery soybean protein and/or whole fat soybean powder to obtain primary raw material; adding 10-350 pts.mass of bean curd to 100 pts.mass of the primary raw material; stirring the mixture so that bean curd lumps each having a diameter of 0.3-3 cm remain to obtain secondary raw material; and thereafter heating the secondary raw material. By the method, soybean processed food in which the bean curd lumps each having a diameter of 0.3-3 cm exist and which has novel flavor and palate feeling, is produced. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a processed soybean food that effectively uses a tofu-breaking material, and more particularly, to a method for producing processed soybean food such as ganmodoki.

  Ganmodoki is usually manufactured by mixing dehydrated tofu with yam, vegetables, and other edible raw materials, and molding and frying (see Patent Document 1). And in the tofu manufacturing company, in order to make effective use of the tofu-breaking material generated when producing the tofu, the tofu-breaking material generated is dehydrated and used as a raw material for tofu.

  In such conventional cancer rejuvenation, although the tofu-breaking material is effectively used, the above mixed raw material is uniform and changes in flavor and texture are poor. And the improvement of the flavor and texture of processed soybean foods that effectively use such tofu-breaking materials has not been studied.

  Further, as another problem, dehydration of tofu is a time-consuming and labor-intensive operation, for example, applying pressure to tofu and leaving it to stand overnight to remove moisture. For this reason, it has also been required to improve the efficiency of the dehydration work by some method. On the other hand, when cotton tofu that has not been dehydrated is used as a raw material to produce a soft cancer, a problem arises that the dough is scattered when fried (when fried in oil) (see Patent Document 2). .

JP 2001-8656 A JP 2000-102358 A

  It is an object of the present invention to produce a processed soybean food in which the flavor of the tofu material is drawn and the texture is soft.

  As a result of intensive investigations, the inventors have produced a primary raw material by mixing tofu and soybean protein, and then adding the tofu to the obtained primary raw material, and a secondary raw material obtained by mixing. Was used as a raw material for processed soybean foods such as ganmodoki, and it was found that the flavor of the tofu material can be extracted and the processed soybean food with a soft texture can be produced, and the present invention has been completed. In addition, as tofu, undehydrated tofu that has been difficult to produce in the past, that is, non-dehydrated tofu, can be used, so dehydration is not required and productivity is high. As a result of using a high tofu-breaking material as it is, it has been found that the yield can be improved. Specifically, the present invention provides the following.

  (1) In the present invention, after obtaining a primary raw material by mixing 10 to 33 parts by mass of 100 parts by mass of tofu and powdered soy protein and / or whole fat soy flour, On the other hand, after adding 10 to 350 parts by mass of tofu and mixing so that a lump of tofu with a diameter of 0.3 cm to 3 cm remains to obtain a secondary raw material, the secondary raw material is heated. It is the manufacturing method of the soybean processed food characterized.

  (2) Moreover, this invention is a manufacturing method of the processed soybean food as described in (1) which uses non-dehydrated tofu as said tofu.

  (3) Moreover, this invention is a manufacturing method of the processed soybean food as described in (1) or (2) obtained by further mixing said primary raw material with 1-30 mass parts edible oil.

  (4) Moreover, this invention is a manufacturing method of the processed soybean food in any one of (1) to (3) obtained by the said primary raw material mixing 1-10 mass parts of starch further.

  (5) Moreover, this invention is a manufacturing method of the processed soybean food in any one of (1) to (4) obtained by the said primary raw material mixing 0.1-2 mass parts of coagulants further. is there.

  (6) Moreover, this invention is a manufacturing method of the processed soybean food in any one of (1) to (5) whose said tofu is a tofu breaking material generated at the time of manufacture of tofu.

  (7) In addition, the present invention obtains a primary raw material by mixing 100 parts by mass of tofu with 10 to 33 parts by mass of powdered soy protein and / or whole fat soy flour, and then 100 parts by mass of the primary raw material. It is obtained by adding 10 to 350 parts by mass of tofu to a secondary part to obtain a secondary raw material and then heat-treating the secondary raw material, and having a diameter of 0.3 cm to 3 cm It is a processed soybean food with a tofu mass remaining.

  (8) Moreover, this invention is the soybean processed food as described in (7) whose said tofu is non-dehydrated tofu.

  According to the processed soybean food and the method for producing the same according to the present invention, since the raw materials are not mixed at a time, but the tofu is further mixed with the primary raw material mixed in advance to produce a secondary raw material, so obtained soybean processing A lump of tofu can be left in the food. For this reason, the flavor of a raw material is drawn out, and also food texture becomes soft, and the soybean processed food which exhibits novel flavor and food texture can be manufactured.

  Despite the fact that non-dehydrated tofu is used as a raw material, there is no scattering when fried in oil, and the tofu-breaking material generated when producing tofu is processed as it is without being dehydrated. It can also be used as a raw material. Since the raw material tofu to be used does not need to be dehydrated, the productivity of the processed soybean food can be improved. Moreover, the yield of processed soybean food can be increased as compared with the case where dehydrated tofu, that is, dehydrated tofu is used as a raw material.

It is a figure which shows the manufacturing flow of the cancer return by two-stage mixing which is an example of this invention. It is a figure which shows an example of the manufacturing flow of the cancer return by one-step mixing. It is a figure which shows presence of the tofu lump in the secondary raw material in an Example (lot 1), (a) is a photograph, (b) is the figure which traced the outline of the lump of (a). It is a figure which shows presence of the tofu lump in the secondary raw material in an Example (lot 2), (a) is a photograph, (b) is the figure which traced the outline of the lump of (a).

  Hereinafter, the manufacturing method of the processed soybean food of this invention is demonstrated.

<Primary raw material>
In the production method of the present invention, first, 100 parts by mass of tofu and 10-33 parts by mass of powdered soybean protein and / or full fat soybean powder, preferably 15-30 parts by mass, more preferably 15-25 parts by mass. A primary raw material is obtained by mixing.

<Tofu>
As the tofu used as the primary material, either cotton tofu or silken tofu can be used, and a tofu-breaking material generated when producing tofu can also be used. Here, the tofu-breaking material refers to tofu that has lost its commercial value due to its shape being lost in the manufacturing process of tofu, or the uncut portion that occurs when the tofu is cut. Tofu can be used as it is, but it can also be kneaded in advance with a cutter mixer.

  In the present invention, dehydrated tofu as described in the prior art can be used, but a major feature is that non-dehydrated tofu can be used. Thereby, since a dehydration process can be omitted, productivity can be improved and the yield of the processed soybean processed food can be increased. Here, as the non-dehydrated tofu, a tofu-breaking material or a commercially available tofu can be used. Most of the tofu-breaking material and the commercially-available tofu have a water content of 85 to 90% by mass. Further, dehydrated tofu may be obtained by dehydrating tofu-breaking material or commercially available tofu, and its water content varies depending on the conditions of dehydration treatment. % Tofu having a water content of about 81% by mass obtained by dehydrating (removing water corresponding to about 25% by mass of the total weight) can be used. In addition, the primary raw material can be appropriately mixed with water to further improve the handling at the time of production, and to make the texture of the processed processed soybean food softer.

<Powdered soy protein and / or full fat soy flour>
The primary raw material is obtained by mixing tofu and powdered soy protein and / or full fat soy flour. The amount of powdered soy protein and / or full fat soy flour is 10 parts per 100 parts by weight of tofu. It is -33 mass parts, It is preferable that it is 15-30 mass parts, and it is more preferable that it is 15-25 mass parts. If the content of powdered soy protein and full-fat soy flour is less than this range, the dough has no shape retention, and scattering occurs during frying, while on the other hand, the amount is greater than this range. This is because the soybean odor tends to become strong. Powdered soy protein and full-fat soy flour can be used alone, but the combined use of powdered soy protein and full-fat soy flour is more preferred in terms of flavor, and the mass ratio of the blend is 7 It is preferable that it is / 3-9 / 1.

  Examples of powdered soy protein include powdered isolated soy protein, powdered concentrated soy protein, powdered extracted soy protein, and powdered enzymatically decomposed soy protein. Commercially available products can be used for these powdery soy proteins. For example, powdered separated soy protein (trade name: Solpy 4000) manufactured by Nisshin Oilio Group Co., Ltd., powdered enzymatically degraded soy protein (trade name: Solpy 1500) and the like.

  Moreover, there are various types of full-fat soy flour, such as raw full-fat soy flour and heat-deodorized full-fat soy flour, depending on the heating state during production, and these can be used. Raw whole fat soy flour can be produced by dehulling dried soybeans, followed by drying and grinding. The heat-deodorized whole fat soybean powder can be produced by subjecting dry soybean (raw material) to a dehulling process, followed by a heat-deodorizing process, followed by drying and pulverization. Examples of commercially available heated deodorized full fat soy flour include, for example, the product Alpha Plus HS-600 manufactured by Nisshin Oillio Group, and examples of commercially available raw full fat soy flour include, for example, Nisshin Oilio Group (stock). ) Product Soya Flower NSA.

<Edible oil>
Edible oil can also be mix | blended with a primary raw material. When mix | blending edible oil, it is preferable that the compounding quantity is 1-30 mass parts with respect to 100 mass parts of tofu, It is more preferable that it is 5-25 mass parts, It is 15-20 mass parts. Most preferred. It is because the texture of the obtained processed soybean food becomes smoother within such a range.

  As the edible oil, it is preferable to use a vegetable oil that is liquid at 20 ° C., specifically, soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil , Cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, olive oil, rice bran oil, and wheat germ oil. Or 2 or more types can be used. These can use a commercial item.

<Starch>
Moreover, starch can also be mix | blended with a primary raw material. When blending starch, the blending amount is preferably 1 to 10 parts by weight, more preferably 1 to 8 parts by weight, and 2 to 6 parts by weight with respect to 100 parts by weight of tofu. Is most preferred. It is because the texture of the obtained processed soybean food becomes softer within such a range.
Examples of the starch include potato starch, tapioca starch, rice starch, wheat starch, corn starch, sweet potato starch, and modified starches of these starches. Examples include acid-crosslinked starch. These can use a commercial item.

<Coagulant>
Moreover, a coagulant can also be mix | blended with a primary raw material. As the coagulant, magnesium chloride, bittern (crude seawater magnesium chloride), calcium sulfate, glucono delta lactone and the like can be used. When bittern is blended as a coagulant, the blending amount is preferably 0.1 to 2 parts by weight, more preferably 0.5 to 2 parts by weight, based on 100 parts by weight of tofu. It is most preferable that it is 5-1.5 mass parts. This is because within this range, the shape retention and handling properties of the raw material dough are further improved.

<Other primary ingredients>
Seasoning agents such as sugar, xylose, salt, spices, bonito extract, kumbu extract, fish shell extract, fermented seasoning liquid, sodium glutamate and the like can be appropriately blended in the primary material. The primary ingredients are vegetables, meat, fish and shellfish, specifically carrots, onions, green onions, ginger, shiitake, burdock, yam, hijiki, edamame, green peas, corn, kelp, sesame, yurine , Bamboo shoots, blue paste, bracken, jellyfish, cabbage, lotus root, soy bean, yuba, wakame, rice cake, beef, pork, chicken, egg, crab, shrimp, octopus, squid, shellfish, etc. . In addition, an emulsifier, an antioxidant, a pH adjuster, a thickener, a swelling agent, a colorant, a preservative, etc. can be appropriately blended in the primary raw material to improve handling and make the texture smoother. You can also add water to do that.

  Mixing of primary ingredients is done using machines such as food cutter, silent cutter, stefan cutter, vacuum ball cutter, cutter mixer, cuisinart, kenwood mixer, spiral mixer, ribbon mixer, crusher, stone mortar, kneader, and cancer kneader. It can be carried out. The mixing of the primary raw material is preferably performed until the raw material tofu lump is removed in order to uniformly mix the powdered soy protein and the whole fat soy flour into the tofu.

<Secondary raw material>
Next, in the production method of the present invention, 10 to 350 parts by mass of tofu, preferably 20 to 300 parts by mass, more preferably 30 to 250 parts by mass, most preferably 100 parts by mass of the obtained primary raw material. 70 to 150 parts by mass are added, and mixed so that a lump of tofu with a diameter of 0.3 cm to 3 cm remains to obtain a secondary raw material (dough). In the secondary raw material obtained by such two-stage mixing, a tofu lump having a diameter of 0.3 cm to 3 cm exists. If the amount of tofu to be added is less than this range, the flavor of the tofu material cannot be brought out well, while if it is more than this range, the secondary material will not retain shape and will be scattered when fried in oil. It will occur. As the tofu to be used, the tofu described in the above primary material can be used, and the tofu to be used may be dehydrated, but is preferably not dehydrated (non-dehydrated tofu). . Furthermore, by appropriately adding water to the secondary material, handling during production can be further improved, and the texture of the resulting processed soybean food can be made softer.

  Seasoning agents such as sugar, xylose, salt, spices, bonito extract, kumbu extract, fish shell extract, fermented seasoning liquid, sodium glutamate and the like can be appropriately blended in the secondary material. Secondary ingredients include ingredients such as vegetables, meat, shellfish, shellfish, specifically carrots, onions, green onions, ginger, shiitake, burdock, yam, hijiki, edamame, green peas, corn, kelp, Ingredients such as sesame seeds, yuri, bamboo shoots, blue paste, bracken, braised jellyfish, cabbage, lotus root, soy beans, yuba, wakame, rice cake, beef, pork, chicken, eggs, crabs, shrimp, shellfish, etc. can be appropriately blended. In addition, an emulsifier, an antioxidant, a pH adjuster, a thickener, a swelling agent, a colorant, a preservative, etc. can be appropriately blended in the secondary raw material to improve handling and make the texture smoother. You can also add water to make it.

  The mixing of the secondary raw materials can be performed by hand mixing or using the same machine as the mixing of the primary raw materials. However, even when the secondary raw materials are mixed using these machines, it is important to adjust the mixing time and stirring strength so that a tofu lump having a diameter of 0.3 cm to 3 cm remains. Thus, the soybean processed food with favorable food texture and flavor can be obtained by leaving the tofu of a non-uniform magnitude | size. For example, as in the case of primary mixing with a cutter mixer or the like, if uniform mixing is performed until no lump of tofu with a diameter of 0.3 cm to 3 cm does not remain, the flavor of the tofu material cannot be brought out well, and the monotonous food It becomes a feeling.

  Here, for the tofu lump with a diameter of 0.3 cm to 3 cm in the secondary material, for example, 15 g of the secondary material is sampled and placed on a metal monkey (inner diameter 0.1 cm square) immersed in water. When shaken, things smaller than the metal monkey's eyes come out into the water outside the metal monkey, so a tofu lump remains on the metal monkey and can be confirmed by measuring its size. Moreover, the diameter of the lump in the secondary raw material can be directly measured using a ruler or the like. The diameter means the maximum diameter of the lump.

<Processed soy food>
Next, the manufacturing method of this invention heat-processes, after shape | molding the obtained said secondary mixed raw material in predetermined shapes, such as spherical shape, a column shape, a rectangular parallelepiped. The method of heat treatment is not particularly limited, for example, a one-step heating method of baking, steaming, or frying in oil, or frying in a low-temperature oil of 120 to 140 ° C, and then a high-temperature oil of 150 to 160 ° C Two-stage heating of frying again may be used. Further, the two-stage heating may be fried with 120-170 ° C. oil, then baked or steamed, or steamed and then fried with 120-170 ° C. oil.

  Specific examples of the processed soybean food obtained by the production method of the present invention include cancer mushrooms and cucumbers. And, in the processed soybean food of the present invention, there is a tofu lump having a diameter of 0.3 cm to 3 cm as in the secondary material, and a portion derived from the primary material and a tofu-derived lump added as the secondary material. Together with the part, it presents a unique flavor and texture that has never existed before. In addition, the tofu lump having a diameter of 0.3 cm to 3 cm in the processed soybean food can be confirmed by directly measuring the diameter of the tofu lump appearing on the cross section when the food is cut with a ruler or the like. Diameter means the maximum diameter of the mass.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
[Example 1: Production of cancer muddy by two-stage mixing]
The following raw materials were used in the proportions shown in the formulation examples in Table 1, and the cancer was produced according to the production flow of FIG. First, non-dehydrated tofu was put into a food cutter and stirred for 20 seconds to form a paste. Thereafter, soy protein, whole fat soy flour, starch, sugar, and sodium glutamate were added, and further mixed with a food cutter for 30 seconds. The edible oil was then added and mixed for another 1 minute 30 seconds. Finally, bittern was added and mixed for 10 seconds to obtain a primary material. When the obtained primary material was visually observed, no tofu lump having a diameter of 0.3 cm to 3 cm remained.
(Raw materials used)
Non-dehydrated silk tofu: Commercial product, moisture content 86.6% by mass
Non-dehydrated cotton tofu: Commercial product, moisture content 86.2% by mass
Soy protein: Powdered isolated soy protein (trade name: Solpy 4000, manufactured by Nisshin Oillio Group Co., Ltd.)
Full fat soy flour: Product name: Alpha Plus HS-600, manufactured by Nisshin Oillio Group Co., Ltd. Edible oil: Canola oil (Product name: Nisshin Canola Oil, manufactured by Nisshin Oilio Group Co., Ltd.)
Potato starch, sugar, sodium glutamate, coagulant (bittern): commercial products

Next, the composition shown in Table 2, that is, 100 parts by mass of the primary raw material and 100 parts by mass of non-dehydrated tofu were placed on a cutting board and mixed so that a lump of tofu remained with a spatula to obtain a secondary raw material (implementation) Example 1). When the obtained secondary raw material was visually observed, a tofu lump having a diameter of 0.3 cm to 3 cm remained.
The obtained secondary material is put into a cancer-filled cylindrical mold (diameter 6 cm, thickness 2.5 cm), and the molded product is fried for 6 minutes with 130 ° C. oil, then with 160 ° C. oil. Two-stage heating of frying for 2 minutes was performed, and the cancer reversion (diameter 6 cm, thickness 3 cm) of Example 1 was obtained.

[Comparative Examples 1-3: Production of cancer repellent by one-stage mixing]
According to the manufacturing flow of FIG. 2, using the raw materials having the composition shown in Table 3, the cancer was manufactured. Undehydrated tofu, soy protein, whole fat soy flour, starch, sugar, sodium glutamate, and edible oil were added to a food cutter and mixed with stirring for 3 minutes. Thereafter, bittern was added and mixed for 10 seconds to obtain a mixed raw material. When the mixed cancer raw materials of Comparative Examples 1 to 3 were visually observed, no tofu lump having a diameter of 0.3 cm to 3 cm remained.

  The obtained mixed raw material is put into a cancer-like cylindrical shape (diameter 6 cm, thickness 2.5 cm), molded, fried with oil at 130 ° C. for 6 minutes, and then heated with oil at 160 ° C. for 2 minutes. Two stages of heating, fried for a minute, were done to get cancer.

<Evaluation test of cancer-doing>
About Example 1 and the cancer mushrooms of Comparative Examples 1 to 3, the shape retention of the secondary raw material or the mixed raw material, the appearance when fried, the taste of the cancer mushroom, and the texture of the cancer mushroom were evaluated. The results are shown in Table 4. As can be seen from Table 4, the cancer of Example 1 of the present invention (manufactured product by two-stage mixing) is similar to that of Comparative Examples 1 to 3 (manufactured product by one-stage mixing). It is excellent compared to the above, and it is clear that cancer-like fun with a new flavor and texture is obtained. Moreover, when the obtained cancer mushroom was cut in the thickness direction with a knife and the cross section thereof was visually observed, a lump of tofu with a diameter of 0.3 cm to 3 cm remained in the cancer mushroom of Example 1. However, the tofu lump having a diameter of 0.3 cm to 3 cm did not remain in the cancer reversions of Comparative Examples 1 to 3.

[Examples 2 to 5: Production of cancer muddy by two-stage mixing]
Non-dehydrated cotton tofu was used as the tofu, and the gando was produced in the same manner as in Example 1 with respect to those in which the blending amount of soybean protein and whole fat soybean powder with respect to tofu was changed (Examples 2 to 5). When the primary raw materials of the cancer-like materials of Examples 2 to 5 were visually observed, no tofu lump with a diameter of 0.3 cm to 3 cm remained, and the secondary raw material had a lump of tofu with a diameter of 0.3 cm to 3 cm. Remained.

[Evaluation test for cancer revitalization]
About the cancer squirt of Examples 2-5, the shape retention property of the secondary raw material, the state when fried, the taste of the squirrel, and the texture of the squirrel were evaluated. The results are shown in Table 9. As can be seen from Table 9, in Examples 2 to 5 (product manufactured by two-stage mixing) of the present invention, both the flavor and texture of Comparative Examples 1 to 3 (manufactured product by one-stage mixing) were described. ) Is superior to that of), and it can be seen that cancer odors with a new flavor and texture are obtained. It can be seen that by adjusting the ratio of soy protein and full fat soy flour, it is possible to adjust the shape retention of the secondary material, the resulting cancer-like flavor and texture. Comprehensive evaluation of the shape retention, flavor, and texture of the secondary raw materials in the cancer squirts of Examples 2 to 5, the cancer squirt of Example 3 was the most excellent. Moreover, when the cancer mounds of Examples 2 to 5 were cut in the thickness direction with a knife and the cross section was visually observed, a tofu lump having a diameter of 0.3 cm to 3 cm remained.

<Tofu lump size measurement test>
About Example 3, the size of the tofu lump in the secondary raw material and in the cross-section of the cancer reed was measured by the following method.
・ Measurement of tofu lump size in secondary material For Example 3, 15 g of the obtained secondary material was weighed and placed on a metal monkey (inside diameter 0.1 cm square) immersed in water. Finally, when the size of the tofu lump remaining on the metal colander was measured, secondary material-derived tofu lumps of the following sizes were confirmed in descending order. The measurement was performed twice for lot 1 and lot 2. The results are shown in FIG. 3 (Lot 1) and FIG. 4 (Lot 2) below. From this measurement result, it was confirmed that a mass of tofu with a diameter of 0.3 cm to 3 cm remained in the secondary material. The diameter means the maximum diameter of the lump.
Lot 1: diameter of tofu lump remaining on metal colander 1.8 cm / 1.5 cm / 1.0 cm / 0.8 cm / 0.7-0.2 cm
Lot 2: Tofu lump diameter 2.5 cm / 2.2 cm / 1.8 cm / 1.5 cm / 1.3 cm / 1.0 cm / 0.8 cm / 0.7-0. 2cm

・ Measurement of size of tofu lump in cross section of cancer-pumping The portion of the two-stage heat treatment of cancer pounding of Example 3 (diameter 6 cm, thickness 3 cm) and of Example 3 is 90 ° C. The size of the tofu lump of the cross section was measured for the cancer squirrel produced by changing to a steaming heat treatment for 3 minutes (Example 3 (steaming heating), diameter 7 cm, thickness 2 cm). Each citrus was cut with a knife in the thickness direction, and the diameter of the relatively large tofu chunks present in the cross section was measured with a ruler and counted. Table 10 shows the diameter and number of the lumps. From the results in Table 10, it can be seen that a tofu lump having a diameter of 0.3 cm to 3 cm remains in the cancer. The diameter means the maximum diameter of the lump.

[Comparative Examples 4 to 6: Production of cancer repellent by two-stage mixing]
Non-dehydrated cotton tofu is used as tofu, soy protein and full-fat soy flour are not blended (Comparative Example 4), soy protein and full-fat soy flour are low in blending amount with respect to tofu (Comparative Example 5), and many About thing (comparative example 6), it carried out similarly to Example 1, and manufactured the cancer return. When the primary raw materials for cancer of Comparative Examples 4 to 6 were visually observed, no tofu chunks with a diameter of 0.3 cm to 3 cm remained, and the tofu chunks with a diameter of 0.3 cm to 3 cm remained in the secondary raw materials. Remained.

[Evaluation test for cancer revitalization]
About the cancer mushrooms of Comparative Examples 4 to 6, the shape retention property of the secondary raw material, the state when fried, the taste of the cancer mushrooms, and the texture of the cancer mushrooms were evaluated. The results are shown in Table 13. As can be seen from Table 13, those containing no soy protein and full-fat soy flour (Comparative Example 4), those containing 8.8 parts by mass of soy protein and full-fat soy flour with respect to 100 parts by mass of tofu (Comparative Example 5) ) Cannot be produced because it has no preservative formation, and the amount of soybean protein and whole fat soybean flour based on 100 parts by mass of tofu is 36.0 parts by mass (Comparative Example 6) Although it was good about the preservation | save formation of the next raw material and the state when fried, flavor and food texture were bad. In addition, when the cancer return of Comparative Example 6 was cut in the thickness direction with a knife and the cross section was visually observed, a tofu lump having a diameter of 0.3 cm to 3 cm remained.

  From the results of Examples 2 to 5 described above and the results of Comparative Examples 4 to 6 of this time, the amount of soybean protein and / or whole fat soybean powder to be blended when producing the primary raw material is 100 mass of tofu. It is understood that the content is preferably 10 parts by mass or more and 33 parts by mass or less with respect to parts.

[Examples 6 to 8: Production of cancer muddy by two-stage mixing]
Non-dehydrated silk-cured tofu was used as tofu, and cancer moulding was produced in the same manner as in Example 1 with respect to those in which the amount of soy protein and full fat soy flour in the tofu was changed (Examples 6 to 8). When the primary raw materials of the cancerous materials of Examples 6 to 8 were visually observed, no tofu lump with a diameter of 0.3 cm to 3 cm remained, and the tofu lump with a diameter of 0.3 cm to 3 cm remained in the secondary material. Remained.

[Evaluation test for cancer revitalization]
About the cancer mockup of Examples 6-8, the shape retention property of the secondary raw material, the state when fried, the mushroom flavor, and the food texture of the cancer mushroom were evaluated. The results are shown in Table 16. As can be seen from Table 16, Examples 6 to 8 (products manufactured by two-stage mixing) of the present invention were used for Comparative Examples 1 to 3 (manufactured products by one-stage mixing). ) Is superior to that of), and it can be seen that cancer odors with a new flavor and texture are obtained. It can be seen that by adjusting the ratio of soy protein and full fat soy flour, it is possible to adjust the shape retention of the secondary material, the resulting cancer-like flavor and texture. Comprehensive evaluation of the shape retention, flavor, and texture of the secondary raw materials in Examples 6-8, the cancer return of Example 8 was the most excellent. Moreover, when the cancer mounds of Examples 6 to 8 were cut in the thickness direction with a knife and the cross section was visually observed, a tofu lump having a diameter of 0.3 cm to 3 cm remained.

[Examples 9 to 12, Example 1 and Comparative Example 7: Production of cancer muddy by two-stage mixing]
About what changed the compounding quantity ratio of a primary raw material and the non-dehydrated tofu added to it, it carried out similarly to Example 1 (100 mass parts of primary raw materials, 100 mass parts of non-dehydrated tofu), and manufactured the cancer mushroom (implementation) Examples 9 to 12 and Comparative Example 7). When the primary materials for cancer return in Examples 9 to 12 and Comparative Example 7 were visually observed, no tofu lump with a diameter of 0.3 cm to 3 cm remained. Further, when the secondary cancer raw materials of Examples 9 to 12 and Comparative Example 7 were visually observed, a tofu lump having a diameter of 0.3 cm to 3 cm remained. In addition, the compounding and manufacturing method of the cancer mushroom of Example 1 are the same as Example 1 described previously.

[Evaluation test for cancer revitalization]
About cancer squirts of Examples 9 to 12, Example 1, and Comparative Example 7, the shape retention of the secondary raw materials, the state when fried, the taste of the squirrel, and the texture of the squirt were evaluated. . The results are shown in Table 21 and Table 22. As can be seen from Tables 21 and 22, the amount of tofu added for the production of the secondary material relative to 100 parts by mass of the primary material is between 20 parts by mass and 300 parts by mass within the scope of the present invention. It turns out that it is preferable. Comprehensive evaluation of the shape retention, flavor, and texture of the secondary raw materials in Examples 9 to 12 and Example 1 of the cancer squirrel, the cancer squirt of Example 1 (100 parts by mass of the primary raw material, non-dehydrated tofu 100 parts by mass) was the most excellent. In addition, when the cancer mounds of Examples 9 to 12, Example 1 and Comparative Example 7 were cut in the thickness direction with a knife and the cross section was visually observed, a lump of tofu with a diameter of 0.3 cm to 3 cm remained. Was.

[Examples 13 and 14: Production of cancer muddy by two-stage mixing without edible oil or starch]
On the basis of the formulation of Example 1, cancer squirt without edible oil (Example 13) and squirt without starch (Example 14) are produced in the same manner as Example 1. did. When the primary raw materials of the cancerous materials of Examples 13 and 14 were visually observed, no tofu lump with a diameter of 0.3 cm to 3 cm remained, and the tofu lump with a diameter of 0.3 cm to 3 cm remained in the secondary material. Remained.

[Evaluation test for cancer revitalization]
About the cancer throb of Example 13 and 14, the shape retention property of a secondary raw material, the mode when fried, the throb flavor, and the throb texture were evaluated, respectively. The results are shown in Table 25. As can be seen from Table 25, the flavor of the tofu material was drawn out without adding any edible oil or starch, and a cancer-like mold with a soft feeling could be produced. Moreover, when the cancer throb of Example 13 and 14 was cut in the thickness direction with the knife and the cross section was visually observed, the lump of tofu with a diameter of 0.3 cm-3 cm remained.

[Examples 15 and 16: Production of cancer muddy by two-stage mixing using dehydrated tofu]
Tofu obtained by dehydrating water in an amount equivalent to 10% by mass of the total mass of tofu (10% by mass dehydrated tofu, Example 15), and an amount of water corresponding to 20% by mass of the total mass of tofu About the thing using the dehydrated tofu (20 mass% dehydrated tofu, Example 16), it carried out similarly to Example 1, and manufactured the cancer mushroom. When the primary raw materials of the cancerous materials of Examples 15 and 16 were visually observed, no tofu lump with a diameter of 0.3 cm to 3 cm remained, and the tofu lump with a diameter of 0.3 cm to 3 cm remained in the secondary material. Remained.

[Evaluation test for cancer revitalization]
About the cancer mushrooms of Examples 15 and 16, the shape retention of the secondary raw material, the appearance when fried, the taste of the cancer mushrooms, and the texture of the cancer mushrooms were evaluated. The results are shown in Table 28. As can be seen from Table 28, even when dehydrated tofu was used as a raw material, the flavor of the tofu material was pulled out, and a soft feeling of cancer was produced. In that respect, it was better to use non-dehydrated tofu. Moreover, when the cancer mounds of Examples 15 and 16 were cut with a knife in the thickness direction and the cross section thereof was visually observed, a lump of tofu with a diameter of 0.3 cm to 3 cm remained.

  The method for producing a processed soybean food of the present invention can be used in the food field, and in particular, can be used for effectively utilizing a tofu-breaking material generated when producing tofu.

Claims (8)

  After obtaining 100 parts by mass of tofu and 10 to 33 parts by mass of powdered soy protein and / or whole fat soy flour, a primary material is obtained, and then 10 to 350 tofus with respect to 100 parts by mass of the primary material. After adding a mass part and mixing so that the lump of tofu with a diameter of 0.3 cm-3 cm may remain | survive, a secondary raw material is obtained, Then, this secondary raw material is heat-processed, The manufacture of the processed soybean food characterized by the above-mentioned Method.   The method for producing a processed soybean food according to claim 1, wherein non-dehydrated tofu is used as the tofu.   The method for producing a processed soybean food according to claim 1 or 2, wherein the primary raw material is obtained by further mixing 1 to 30 parts by mass of edible oil.   The method for producing a processed soybean food according to any one of claims 1 to 3, wherein the primary raw material is obtained by further mixing 1 to 10 parts by mass of starch.   The method for producing a processed soybean food according to any one of claims 1 to 4, wherein the primary raw material is obtained by further mixing 0.1 to 2 parts by mass of a coagulant.   The method for producing a processed soybean food according to any one of claims 1 to 5, wherein the tofu is a tofu-breaking material generated during the production of tofu.   After obtaining 100 parts by mass of tofu and 10 to 33 parts by mass of powdered soy protein and / or whole fat soy flour, a primary material is obtained, and then 10 to 350 tofus with respect to 100 parts by mass of the primary material. A processed soybean food with a mass of tofu with a diameter of 0.3 cm to 3 cm, which is obtained by adding and mixing parts by mass to obtain a secondary raw material and then heat-treating the secondary raw material . The processed soybean food according to claim 7, wherein the tofu is non-dehydrated tofu.