JPH0134020B2 - - Google Patents
Info
- Publication number
- JPH0134020B2 JPH0134020B2 JP58219178A JP21917883A JPH0134020B2 JP H0134020 B2 JPH0134020 B2 JP H0134020B2 JP 58219178 A JP58219178 A JP 58219178A JP 21917883 A JP21917883 A JP 21917883A JP H0134020 B2 JPH0134020 B2 JP H0134020B2
- Authority
- JP
- Japan
- Prior art keywords
- brown sugar
- pudding
- soy milk
- mixture
- producing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000011962 puddings Nutrition 0.000 claims description 28
- 235000000346 sugar Nutrition 0.000 claims description 26
- 235000013322 soy milk Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 235000011950 custard Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
Description
〔発明の技術分野〕
本発明は新規な黒糖入り豆乳プリンの製造方法
に関するものである。
〔従来技術〕
現在市販されているプリンとしてはいわゆるカ
スタードプリンが良く知られており、このカスタ
ードプリンは牛乳、卵および砂糖から作られてい
る。プリンは普通デザートあるいはおやつとして
摂取される食品なので、おいしく、消化が良くし
かも栄養的には低カロリー、低脂肪、高たんぱ
く、高カルシウムが最も望ましいが、現在市販さ
れているカスタードプリンは栄養価において必ず
しも充分ではない。
〔発明の目的〕
本発明はおいしく、消化が良くしかも栄養面に
おいても充分改良を加えた新規な黒糖入り豆乳プ
リンの製造方法を提供することを目的とする。
〔発明の要点〕
本発明の黒糖入り豆乳プリンの製造方法は上記
目的を達成するために、豆乳と黒糖を混ぜ合わ
せ、次いで該混合物と卵を混ぜ合わせ、しかる後
に加熱手段によつて加熱することを特徴とする。
〔発明の実施例〕
以下、本発明の実施例を図面を参照しながら詳
述する。
添付図面は本発明による黒糖入り豆乳プリンの
製造方法を示す工程図である。
先ず、本発明において使用する豆乳の製造過程
について説明すると、原料となる大豆を浸漬槽に
て水中に浸漬させる。この浸漬時間は夏季では約
８〜10時間、冬季では約10〜15時間である。浸漬
終了後、大豆を豆すり機で水を加えながら細かく
粉砕する。続いて、煮釜等の中で100〜120℃、16
分間程煮沸を行なう。この煮沸終了後、分離機に
かけておからと豆乳とに分離し、この分離された
豆乳を使用する。
また、黒糖はとろ火でたいて、あくぬきをし、
さましておく。
ここで、この豆乳と黒糖を良く混ぜ合わせ、さ
らに混ぜ合わせた豆乳と黒糖をとろ火で煮とか
し、さましておく。
次に、卵を充分ときほぐし、これに上記の豆乳
と黒糖の混ぜ合わせたものを加えて良く混ぜ合わ
せる。混ぜ合わせたものは細密化させて仕上がり
を良くさせるために裏ごしをすると良い。さらに
ここでバニラエツセンス等の香料を加えても良
い。
次に上記の卵と豆乳と黒糖を混ぜ合わせたもの
をプリン型等の適当な容器に入れて所望の加熱手
段によつて加熱すると、固まつてプリンが出来上
がると同時にこの加熱によつてプリンの殺菌も行
われる。容器の中には予め砂糖を煮とかしたカラ
メルソースを入れておいても良い。また、加熱手
段には種々あるが、特に蒸し器等の中に入れて蒸
したり、あるいは湯をはつたバツトの中に容器を
入れ、これをオーブン、天火等で蒸し焼きにする
とプリンの仕上りが良好である。
加熱後、出来上つた黒糖入り豆乳プリンは必要
に応じて冷蔵庫等で冷却して保存する。
一例として、黒糖入り豆乳プリン２個分（１個
分約75ｇ）を作る場合について示すと、先ず豆乳
100c.c.に黒糖17ｇを加えて良く混ぜ合わせ、とろ
火で煮とかし、さましておく。次に卵１個（約50
ｇ）をとき、これに上記の豆乳と黒糖の混ぜ合わ
せたものを加えて良く混ぜ合わせ裏ごしする。さ
らに香料（バニラエツセンス）を少々加えてプリ
ン型に流し入れ、85℃のお湯で45分間位蒸すとお
いしい黒糖入り豆乳プリンが出来上がる。また同
時にプリンの蒸し殺菌も行われる。尚、プリン型
には予め内側にバターをぬつておき、さらにカラ
メルソースは砂糖に水少々加えて煮とかし少しこ
げめをつけ、これに湯を加えてとかしプリン型に
つぎ分けておく。
以下に示す表は上記の工程にて製造した黒糖入
り豆乳プリンの成分分析結果で市販のカスタード
プリンとの比較において示したものである。尚、
表中の値は可食部100ｇ中の値である。
[Technical Field of the Invention] The present invention relates to a novel method for producing soy milk pudding containing brown sugar. [Prior Art] Currently, so-called custard pudding is well known as a commercially available pudding, and this custard pudding is made from milk, eggs, and sugar. Since pudding is a food that is usually consumed as a dessert or snack, it is most desirable that it is delicious, easy to digest, and nutritionally low in calories, low in fat, high in protein, and high in calcium.Custard pudding currently available on the market is low in nutritional value. Not necessarily enough. [Object of the Invention] The object of the present invention is to provide a novel method for producing a soymilk pudding containing brown sugar that is delicious, easy to digest, and sufficiently improved in terms of nutrition. [Summary of the Invention] In order to achieve the above object, the method for producing soymilk pudding containing brown sugar of the present invention includes mixing soymilk and brown sugar, then mixing the mixture with eggs, and then heating with a heating means. It is characterized by [Embodiments of the Invention] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. The accompanying drawings are process diagrams showing the method for producing soy milk pudding containing brown sugar according to the present invention. First, the process for producing soybean milk used in the present invention will be described. Soybeans, which serve as raw materials, are soaked in water in a soaking tank. This soaking time is about 8 to 10 hours in summer and about 10 to 15 hours in winter. After soaking, the soybeans are finely ground using a bean grinder while adding water. Next, heat the water at 100 to 120℃ in a boiling pot, etc. for 16 minutes.
Boil for about a minute. After this boiling is completed, the soy milk is separated into okara and soy milk using a separator, and this separated soy milk is used. Also, boil the brown sugar over low heat, cool it down,
Let it cool down. Now, mix the soy milk and brown sugar well, boil the mixed soy milk and brown sugar over low heat, and let it cool. Next, beat the eggs thoroughly, add the above mixture of soy milk and brown sugar, and mix well. It is best to puree the mixture to make it finer and improve the finish. Furthermore, a flavoring agent such as vanilla essence may be added here. Next, the above mixture of eggs, soy milk, and brown sugar is placed in a suitable container such as a pudding mold and heated by the desired heating means.At the same time, the pudding is solidified and the pudding is made by this heating. Sterilization is also performed. You can also put caramel sauce made by boiling sugar in the container in advance. There are various ways to heat the pudding, but the finish of the pudding is particularly good if you steam it in a steamer, or if you put the container in a vat of hot water and steam it in an oven or over a fire. be. After heating, the finished soy milk pudding containing brown sugar is cooled and stored in a refrigerator, etc., if necessary. As an example, when making two soy milk puddings containing brown sugar (approximately 75 g per pudding), first
Add 17g of brown sugar to 100c.c., mix well, simmer over low heat, and let cool. Next, 1 egg (about 50
Whisk g), add the above mixture of soy milk and brown sugar, mix well and strain. Add a little flavoring (vanilla essence), pour it into a pudding mold, and steam it in 85℃ hot water for about 45 minutes to create a delicious soy milk pudding with brown sugar. The pudding is also sterilized by steaming at the same time. In addition, spread butter on the inside of the pudding mold in advance, and for the caramel sauce, add sugar and a little water, boil it to give it a slightly dark texture, add hot water, melt it, and pour it into the pudding molds. The table below shows the results of component analysis of the soymilk pudding containing brown sugar produced by the above process and is compared with commercially available custard pudding. still,
The values in the table are the values per 100g of edible portion.
以上詳細に説明したように本発明によれば、お
いしく、消化が良くしかも栄養面においても充分
改良を加え、低カロリー、低脂肪、高たんぱく、
高カルシウムである黒糖入り豆乳プリンを製造す
ることが出来る。
As explained in detail above, according to the present invention, it is delicious, easy to digest, and has been sufficiently improved in terms of nutrition, and is low in calories, low in fat, and high in protein.
It is possible to produce soy milk pudding containing brown sugar that is high in calcium.
添付図面は本発明による黒糖入り豆乳プリンの
製造方法を示す工程図である。
The accompanying drawings are process diagrams showing the method for producing soy milk pudding containing brown sugar according to the present invention.
Claims (1)
た後分離機にかけおからと豆乳に分離し、黒糖を
とろ火でたいた後冷却し、前記豆乳100c.c.に対し
て前記黒糖17ｇを混ぜ合わせ、次に卵１個を前記
豆乳と黒糖との混合物に混ぜ合わせて加熱処理し
て、２個分の黒糖入り豆乳プリンを製造する黒糖
入り豆乳プリンの製造方法。1. Soak the soybeans in water, then crush them, boil them, put them in a separator to separate them into okara and soy milk, beat the brown sugar over a simmering heat, cool it, and mix 17 g of the brown sugar with 100 c.c. of the soy milk. A method for producing a soy milk pudding containing brown sugar, which comprises mixing one egg with the mixture of soy milk and brown sugar and heat-treating the mixture to produce two soy milk pudding containing brown sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58219178A JPS60110258A (en) | 1983-11-21 | 1983-11-21 | Preparation of soybean milk custard pudding containing muscovado |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58219178A JPS60110258A (en) | 1983-11-21 | 1983-11-21 | Preparation of soybean milk custard pudding containing muscovado |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60110258A JPS60110258A (en) | 1985-06-15 |
| JPH0134020B2 true JPH0134020B2 (en) | 1989-07-17 |
Family
ID=16731418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58219178A Granted JPS60110258A (en) | 1983-11-21 | 1983-11-21 | Preparation of soybean milk custard pudding containing muscovado |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60110258A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1388297A1 (en) * | 2002-08-06 | 2004-02-11 | Nestec S.A. | Calcium absorption enhancer |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5388360A (en) * | 1977-01-14 | 1978-08-03 | Koyanagi Kajiyuurou | Soybean protein pudding |
| JPS53136548A (en) * | 1977-04-28 | 1978-11-29 | Misuzu Toufu Kk | Production of soybean dessert food |
| JPS58121764A (en) * | 1982-01-04 | 1983-07-20 | Kazuko Nagaya | Soya milk pudding |
-
1983
- 1983-11-21 JP JP58219178A patent/JPS60110258A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5388360A (en) * | 1977-01-14 | 1978-08-03 | Koyanagi Kajiyuurou | Soybean protein pudding |
| JPS53136548A (en) * | 1977-04-28 | 1978-11-29 | Misuzu Toufu Kk | Production of soybean dessert food |
| JPS58121764A (en) * | 1982-01-04 | 1983-07-20 | Kazuko Nagaya | Soya milk pudding |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60110258A (en) | 1985-06-15 |
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