JPH0223153B2 - - Google Patents
Info
- Publication number
- JPH0223153B2 JPH0223153B2 JP57129488A JP12948882A JPH0223153B2 JP H0223153 B2 JPH0223153 B2 JP H0223153B2 JP 57129488 A JP57129488 A JP 57129488A JP 12948882 A JP12948882 A JP 12948882A JP H0223153 B2 JPH0223153 B2 JP H0223153B2
- Authority
- JP
- Japan
- Prior art keywords
- sea urchin
- egg
- fermented
- seasonings
- koji
- 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 - Lifetime
Links
- 241000257465 Echinoidea Species 0.000 claims description 29
- 235000013601 eggs Nutrition 0.000 claims description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 235000013527 bean curd Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 235000010633 broth Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 244000043261 Hevea brasiliensis Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 229950010030 dl-alanine Drugs 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229920003052 natural elastomer Polymers 0.000 description 1
- 229920001194 natural rubber Polymers 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
この発明は、卵の臭を消し、雲丹の強い風味を
付与することを目的とする雲丹風卵豆腐の製造方
法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sea urchin-style egg tofu for the purpose of eliminating egg odor and imparting a strong flavor of sea urchin.
従来、卵豆腐は、野菜類や肉類などの煮出し汁
と生卵とをほぼ等量混合し、これを容器に入れて
蒸し、凝固させたもので、広く愛好されている食
品であり、当然のことながら卵の臭がある。した
がつて、このような卵豆腐に雲丹の風味を付与し
ようとして雲丹そのままを添加しても、卵臭が残
つて、雲丹の風味を充分に発現させることは困難
である。たとえば、原料雲丹をそのままで５〜10
％程度添加しても、本来の卵臭が残り、通常の卵
豆腐とほとんど変らない。そこで、20〜30％程度
まで雲丹を増量したが、雲丹の含有塩分のために
辛味が強くなり過ぎて、食用には適しなくなり、
また一方では、高価な雲丹の大量消費となつて製
品価格を上昇させることにもなり、このような方
法も決して好ましいものとは言えない。また、古
来、酒や味りんのような発酵調味料を用いて魚臭
を消そうとする調理方法が広く知られていること
から、原料雲丹５〜10％に酒または味りんを５％
程度加えたものについて前記同様の方法で配合調
整を試みたが、このときはアルコール臭が強く、
卵臭の消去も雲丹の風味の増強のいずれの効果も
得られなかつた。 Traditionally, egg tofu is made by mixing roughly equal amounts of boiled vegetables or meat with raw eggs, then steaming the mixture in a container and coagulating it. It does have an eggy smell. Therefore, even if sea urchin is added as it is to impart the flavor of sea urchin to such egg tofu, the egg odor remains and it is difficult to fully express the flavor of sea urchin. For example, raw sea urchin can be used as is for 5 to 10 minutes.
Even if a certain percentage is added, the original egg odor remains and it is almost the same as regular egg tofu. Therefore, we increased the amount of sea urchin to about 20-30%, but the salt content of sea urchin made it too pungent, making it unsuitable for consumption.
On the other hand, such a method cannot be said to be preferable, since it leads to the consumption of large quantities of expensive sea urchins and increases the product price. In addition, since ancient times, there has been a widely known cooking method that uses fermented seasonings such as sake and mirin to eliminate the fish odor.
I tried to adjust the formulation using the same method as above, but at this time, the alcohol smell was strong.
Neither the effect of eliminating the egg odor nor the enhancement of the flavor of sea urchin could be obtained.
この発明は、このような従来の経緯に照らして
なされたものであつて、麹と充分に混合して発酵
させた雲丹を、生卵、調味料および適量の水とと
もに混合、加熱殺菌、凝固、冷却させることを特
徴とする雲丹風卵豆腐の製造方法を提供するもの
である。以下に実施例を交えながらその詳細を述
べる。 This invention was made in light of the conventional background, and involves mixing sea urchin that has been thoroughly mixed with koji and fermented with raw eggs, seasonings, and an appropriate amount of water, heat sterilization, coagulation, and The present invention provides a method for producing sea urchin-style egg tofu, which is characterized by cooling. The details will be described below along with examples.
まず、この発明における麹は、元来、米、麦、
豆、ぬか等を蒸して麹菌を繁殖させたものであ
り、これらのうちのうずれであつてもよいが、米
麹が最も一般的で好ましい。一方、雲丹は、生雲
丹は言うまでもなく、通常の塩雲丹またはアルコ
ールによる煉雲丹であつてもよい。このような麹
と雲丹とを混合するにあたつては、雲丹100部
（重量部、以下同じ）に対して、塩分15部前後お
よび麹５〜10部を配合し、たとえば豆乳用グライ
ンダーのようなホモジナイザーによつて、均質化
し、発酵させる。発酵および熟成は、５〜10℃の
比較的低温下で少なくとも30日以上継続して行な
うことが望ましい。なぜならば、このような方法
ならば雑菌等の繁殖による腐敗もしくは変質を起
こさないからである。このようにして発酵および
熟成を終つた雲丹を発酵雲丹と呼ぶことにする。 First of all, the koji used in this invention is originally rice, barley,
It is made by steaming beans, rice bran, etc. and propagating koji mold. Although it may be koji mold, rice koji is the most common and preferred. On the other hand, the sea urchin may be ordinary salted sea urchin or alcoholic sea urchin, as well as raw sea urchin. When mixing such koji and sea urchin, mix around 15 parts of salt and 5 to 10 parts of koji to 100 parts of sea urchin (by weight, the same applies hereinafter), and use a grinder such as a grinder for soy milk. Homogenize and ferment using a homogenizer. It is desirable that fermentation and aging be carried out continuously for at least 30 days or more at a relatively low temperature of 5 to 10°C. This is because such a method does not cause spoilage or deterioration due to the proliferation of bacteria. Sea urchin that has been fermented and aged in this way is called fermented sea urchin.
つぎに、生卵とは、鶏の生卵（液卵）が最も汎
用的であることは言うまでもなく、卵黄および卵
白を充分に撹拌し混和した後、必要ならば裏ごし
をして、これに前記した発酵雲丹を、調味料およ
び適量の水と共に加える。ここで、調味料とは、
グリシン、DL−アラニン、グルタミン酸ソーダ
等のアミノ酸類を始めとし、ペプタイド、上白
糖、味りん等の天然調味料、合成調味料、さらに
は、天然ゴム、りん酸塩等の品質改良剤をも包含
するものであつて、これらの中から適宜選択使用
すればよいが、従来から用いられている各種の煮
出し汁であつてもこの発明には何等の支障を来た
すものではない。また、適量の水とは、調味料に
煮出し汁を用いるときは改めて水の添加配合の必
要はないが、通常の場合は、出来上り品100部に
対して、液卵30〜40部、発酵雲丹５〜30部、調味
料（固形換算）３〜８倍、水50〜60部を基準にし
て配合すれば、雲丹の風味を充分に発揮する優れ
たものとすることができる。 Next, it goes without saying that raw eggs (liquid eggs) from chickens are the most commonly used raw eggs, but after stirring and mixing the egg yolk and egg white thoroughly, straining if necessary, add the above-mentioned ingredients to the raw egg. Add the fermented sea urchin along with seasonings and an appropriate amount of water. Here, seasonings are
Including amino acids such as glycine, DL-alanine, and monosodium glutamate, natural seasonings such as peptides, refined sugar, and ajirin, synthetic seasonings, and quality improvers such as natural rubber and phosphates. Although any one of these may be selected and used as appropriate, any of the various broths that have been used in the past will not pose any problem to the present invention. In addition, the appropriate amount of water means that when using boiled broth as a seasoning, there is no need to add additional water, but in normal cases, for 100 parts of the finished product, 30 to 40 parts of liquid egg, fermented sea urchin, etc. If the composition is based on 5 to 30 parts, 3 to 8 times the seasoning (solid equivalent), and 50 to 60 parts of water, an excellent product that fully exhibits the flavor of sea urchin can be obtained.
このようにして配合を終えた液卵、発酵雲丹、
調味料および水の均質化された混合液は、必要な
らば裏ごしをして、加熱殺菌、凝固、冷却等の工
程に順次移されるが、以後の取扱いが便利である
ように、プラスチツク（たとえばポリプロピレ
ン）製のトレイもしくはチユーブ等を用いて、た
とえば200〜220ｇずつ、この混合液を分包してお
くとよい。また、混合液の加熱殺菌、凝固、冷却
等の条件は、従来の卵豆腐を製造するときのよう
に蒸煮槽温度（約80℃）で45〜60分間加熱すると
いつた比較的低温で、しかも、長時間加熱する方
法では、雲丹の分離沈降が著しく、均質な凝固物
は得難いことから、なるべく高温高圧下で瞬間的
な処理によつて殺菌凝固させる必要があるという
こと以外には、特に限定されるものではなく、通
常のレトルトパウチ食品の製造条件に準拠すれば
よく、たとえば、置換回収式レトルト装置を使用
して、注入温度100〜105℃、注入圧力0.5Kg/cm2、
加熱温度85〜95℃、圧力0.5〜0.8Kg/cm2、加熱時
間30〜45分で加熱して混合液を凝固させた後、品
温が15℃程度になるまであらかた冷却し、さら
に、５℃程度で24〜48時間保持（俗にねかしと呼
ぶ）すれば、より安定した組織の凝固物が得られ
る。 The liquid egg, fermented sea urchin, and
The homogenized mixture of seasonings and water is strained if necessary and sequentially transferred to processes such as heat sterilization, coagulation, and cooling. This liquid mixture may be packaged in portions of, for example, 200 to 220 g using trays or tubes manufactured by ). In addition, the conditions for heat sterilization, coagulation, and cooling of the mixed liquid are relatively low, such as heating at a steaming tank temperature (approximately 80°C) for 45 to 60 minutes, as in the conventional production of egg tofu. In the method of heating for a long time, the separation and sedimentation of sea urchin is significant and it is difficult to obtain a homogeneous solidified product. Rather, it is sufficient to comply with the manufacturing conditions for normal retort pouch foods. For example, using a displacement recovery retort device, injection temperature 100-105℃, injection pressure 0.5Kg/cm 2 ,
After solidifying the mixed liquid by heating at a heating temperature of 85 to 95°C, a pressure of 0.5 to 0.8 Kg/cm 2 , and a heating time of 30 to 45 minutes, the mixture was cooled to a temperature of about 15°C. A more stable coagulated tissue can be obtained by holding it for 24 to 48 hours at about ℃ (commonly called "nekashi").
この発明によれば、発酵雲丹の配合率が５〜10
％と比較的小さくても、充分に雲丹の風味を発現
させることができ、したがつて、コスト的にも有
利である。また、この発明の発酵雲丹は発酵工程
中に雲丹のいわゆる塩なれ効果によつて、20〜30
％といつた比較的高い配合率の場合においても充
分食用に供し得るので、風味を損うことなく栄養
価を高めることもきわめて容易である。よつて、
この発明の意義は大きいと言うことができる。 According to this invention, the blending ratio of fermented sea urchin is 5 to 10
Even if the amount is relatively small, the flavor of sea urchin can be sufficiently expressed, and therefore it is advantageous in terms of cost. In addition, the fermented sea urchin of this invention has a so-called salty effect of the sea urchin during the fermentation process.
Even in the case of a relatively high compounding ratio such as %, it can be sufficiently eaten, so it is extremely easy to increase the nutritional value without impairing the flavor. Then,
It can be said that this invention has great significance.
Claims (1)
丹（うに）を、生卵、調味料および適量の水とと
もに混合、加熱殺菌、凝固、冷却させることを特
徴する雲丹風卵豆腐の製造方法。1. A method for producing sea urchin-style egg tofu, which comprises mixing sea urchin (sea urchin) thoroughly mixed with koji and fermented, together with raw eggs, seasonings, and an appropriate amount of water, heat sterilized, coagulated, and cooled. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57129488A JPS5917965A (en) | 1982-07-22 | 1982-07-22 | Preparartion of steamed egg custard like sea urchin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57129488A JPS5917965A (en) | 1982-07-22 | 1982-07-22 | Preparartion of steamed egg custard like sea urchin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5917965A JPS5917965A (en) | 1984-01-30 |
| JPH0223153B2 true JPH0223153B2 (en) | 1990-05-23 |
Family
ID=15010714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57129488A Granted JPS5917965A (en) | 1982-07-22 | 1982-07-22 | Preparartion of steamed egg custard like sea urchin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5917965A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61216662A (en) * | 1985-03-23 | 1986-09-26 | Fujiya Shokuhin:Kk | Kanimisotofu (food of crab meat and tofu (bean curd)) and production thereof |
| JPH07800U (en) * | 1992-12-10 | 1995-01-06 | 有限会社井上貝細工製作所 | Ornamental ornament |
| JP3648346B2 (en) * | 1997-03-06 | 2005-05-18 | 株式会社紀文食品 | Soft-boiled egg tofu and method for producing the same |
-
1982
- 1982-07-22 JP JP57129488A patent/JPS5917965A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5917965A (en) | 1984-01-30 |
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