JP4595054B2 - Kure soup bowl and jelly-like food and method for producing them - Google Patents

Description

  The present invention relates to a jelly-like food, and more particularly to a jelly-like food containing soybeans, koji and agar, having a high nutritional value and a unique texture, and a method for producing the same.

  Koji is a food made from koji, which is obtained by gelatinizing a polysaccharide called konjac mannan contained in koji and solidifying it using a coagulant made of an aqueous solution of alkali such as calcium hydroxide. Because it is low in calories and rich in dietary fiber, it is frequently used as diet food and health food.

  In addition, the cocoon has a unique texture that is rich in elasticity, and the suspension obtained by mixing and dispersing the powdered cocoon in an appropriate amount of water is solidified with a coagulant as described above. Therefore, it is easy to mix with various foods that can be in the form of powder or granule, and foods having a flavor and texture different from conventional foods have been devised and put to practical use. Yes.

  For example, Patent Document 1 discloses a food product obtained by solidifying a mixture of okara and raw eggs by adding hot water or water in which straw powder is dissolved. Since this food has a texture similar to meat and is low in calories, it can be applied to diet foods and the like. However, as is well known, okara is a residue obtained by separating soy milk from soybeans, and the foods disclosed here are rich in dietary fiber, etc., but fully utilize the nutrition inherent in soybeans. It is not.

  In contrast to the food disclosed in Patent Document 1, Patent Document 2 discloses a food obtained by solidifying soy milk together with rice cake. Since this food does not contain solids such as okara, it is thought that it has a smooth texture around the teeth and throat, a unique flavor and high nutritional value. It was not used for

  JP 2004-272401 A   JP 2002-298133 A

  Accordingly, an object of the present invention is to provide a food product that fully utilizes the high nutritional value inherent in soybeans and that has a better texture than conventional food products using koji, and a method for producing the same. There is.

Solution

  In view of the above problems, the present invention considers using koji soup before separating soybeans into okara and soy milk, and adding agar in addition to koji to further improve the texture to make a jelly shape As a result.

  That is, the present invention provides a koji juice containing koji juice obtained by mixing a koji juice obtained by boiling and mashing soybeans soaked in water, allowing to cool, a solidified mixture of koji powder and hot water, and a coagulant. It is a jelly-like food characterized by being minced and minced, mixed with a hot water solution of agar jelly and solidified.

  In addition, the present invention is a step of obtaining soybean soup by soaking soybeans in water and then boiled with stirring and then allowed to cool, and solidified by mixing the powdered flour with hot water and allowing it to solidify. Mixing the solidified product with a mixer, stirring together with the heated aqueous solution of the coagulant, filling the container and leaving it in a container, and leaving it in an appropriate size, Boil the koji juice containing koji soup in an excess amount of water to extract the coagulant, fill the container with the extract and store it in a refrigerator; The method for producing a jelly-like food according to claim 1, further comprising a step of mixing crushed mince and a solution obtained by dissolving agar jelly in hot water, followed by solidification in a refrigerator.

The invention's effect

  It is also possible to use food that has been solidified with boiled soybeans after boiled, that is, koji with koji soup, as it is, but koji with koji soup contains soy grains, so only soy milk is solidified with koji The so-called throat sensation is lower than that of cooked food. In the present invention, by adding agar in addition to the koji, the surface of the finished food becomes smooth, the texture including throat soaking can be improved, and an unprecedented flavor can be obtained.

  In addition, with conventional candy foods, the difficulty of chewing due to its elasticity can cause accidents in which infants and the elderly get clogged in the throat, and banning the use of candy on jelly-like foods is prohibited. There are some countries. On the other hand, in the jelly-like food of the present invention, chewability is also improved by adding agar.

BEST MODE FOR CARRYING OUT THE INVENTION

  Next, in order to describe an embodiment of the present invention, an example of a manufacturing process is shown.

  Immerse 300 g of soybeans in 900 cc of water, 3 times the weight, for 8-10 hours to fully swell the soybeans and soften them. Then put the immersion water and soybeans together in a mixer and crush them. Got. The whole amount of raw kure obtained was put in a deep pan, boiled with stirring, then boiled on low heat for about 8 to 10 minutes, and then allowed to cool to obtain kure soup.

  Next, according to a general method for producing koji, 40 g of koji powder was added to 800 cc of hot water at about 80 ° C. and stirred, and left for about 20 minutes to solidify the koji. The solidified koji was softened with a mixer, and the coagulant liquid consisting of a koji juice heated to about 80 ° C. and a calcium hydroxide aqueous solution at a temperature of 40 ° C. was put into the same container and rapidly stirred until it became uniform. This was poured into a mold container and allowed to stand for about 2 hours or more to solidify to obtain a koji soup bowl. At this time, the concentration of the calcium hydroxide aqueous solution was about 25 g / l.

  The obtained koji soup can be used for food as it is. Here, the koji soup was further cut into an appropriate size, boiled in an excess amount of hot water for about 15 minutes, calcium hydroxide was extracted, and the koji was packed in a polyethylene bag together with the extract and stored in a refrigerator.

  After 1,000 g of the koji soup cake obtained in this way was minced with a mixer, it was mixed with 3,000 cc of hot water in which 660 g of agar jelly was dissolved, allowed to cool and solidified in the refrigerator. A jelly-like food was obtained.

  As described above, the jelly food obtained as described above has a unique texture and flavor that cannot be obtained with conventional foods, and is a healthy food due to the nutritional value of soybeans and the dietary fiber contained in straw. It has excellent characteristics.

  It should be noted that the present invention is not limited to the above-described embodiment, and modifications within a range not departing from the gist of the present invention are included in the present invention. That is, it is a matter of course that various modifications and corrections that can be conceived by those having ordinary knowledge in this technical field are included.

Claims (2)

  Minced by crushing the koji juice obtained by mixing the koji soup soaked in ground water and boiled and allowed to cool, solidified mixture of koji powder and hot water, and coagulant. None, a jelly-like food obtained by mixing with hot water solution of agar jelly and solidifying.   Crushing soybeans after immersing them in water, boiled with stirring, left to cool to obtain a soup, mixed with hot water and then solidified to obtain a solidified product, Mixing the solidified product with a mixer, stirring with the heated soup and the aqueous solution of the coagulant, filling the container and leaving it in a container to obtain a soup containing the soup, and containing the soup with the appropriate size cut Boiled persimmon with an excess amount of water to extract the coagulant, filled in a container together with the extract and stored in a refrigerator, mince obtained by crushing the persimmon containing the soup stock with a mixer, agar The method for producing a jelly-like food according to claim 1, further comprising a step of solidifying in a refrigerator after mixing a solution obtained by dissolving jelly base in hot water.