JPH0367544A - Preparation of cheese from refined soybean flour - Google Patents

Abstract

PURPOSE:To obtain a soybean cheese having high nutrient value at a low cost by adding oil and fat and a cheese flavor to deodorized soybean flour, thereby adjusting the taste and flavor of the soybean. CONSTITUTION:Washed raw soybean is skinned, introduced into a closed box, heat-treated by introducing hot steam under stirring and pulverized to obtain deodorized soybean flour. The soybean flour is added with 10-20wt.% of water and mixed with a slight amount of cheese flavor and a small amount of oil or fat. The mixture is dried to obtain a Parmesan cheese made from soybean. A process cheese made from soybean can be prepared by using 40-50wt.% of water and heating the mixture at 68-73 deg.C and a soybean cream cheese is produced by using 50-60wt.% of water and converting the mixture into a colloidal solution. A soybean product satisfying the requirements of both supplier and the customer can be produced by this process.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing cheese using soy flour.

(Prior art) Soybeans are in extremely high demand as a low-risk health food with excellent nutritional value, and soybean milk, soybean milk,
There are tofu, natto, etc.

On the other hand, cheese is generally a dairy product, and other known products include cheese made from corn, which was proposed earlier by the present inventor.

(Problems to be Solved by the Invention) The number of processed foods made from soybeans is still small, and their development is desired, and the present invention has been made to meet this demand. In other words, the purpose was to propose a method for producing cheese using soy flour as a raw material.

(Means for Solving the Problems) That is, the first invention dehulls raw soybeans that have been washed in advance, then transports them into a sealed box, heats them by adding heated steam while stirring, and then Deodorized powdered soybeans are obtained by pulverizing, and 10 to 20% by weight of water is added to this powdered soybean, a trace amount of cheese flavoring and a small amount of oil and fat are added and mixed, and this mixture is further dried. , the second invention is to dehull raw material soybeans that have been washed in advance, then transport them into a sealed box, heat-treat them by adding heated steam while stirring, and then crush them to obtain deodorized powdered soybeans, This powdered soybean is mixed with 40 to 50% water by weight, a trace amount of cheese flavoring and a small amount of fat and oil are added, and this mixture is further heated to 68 to 73°C. The invention is
The raw material soybeans, which have been previously washed, are dehulled, then carried into a sealed box, heated and heated with steam while being stirred, and then crushed to obtain deodorized powdered soybeans. A small amount of cheese flavoring and a small amount of fat and oil are added to a mixture of % by weight of water and mixed, and this mixture is made into a colloidal solution.

Here, the reason why the amount of water added to the powdered soybeans is different in the first to third inventions is because the hardness of the final product cheese is different. 73
The reason for heating in the range of °C is to obtain the softness and reddish yellow color characteristic of processed cheese; below this temperature, it is difficult to form a lump of appropriate softness; This is because if the temperature exceeds this temperature, the protein will be denatured.

(Example) Hereinafter, the present invention will be explained based on the accompanying drawings.

The drawing is a flowchart showing one embodiment of the present invention, and as shown in the figure, the first half of the present invention is a process for producing deodorized powdered soybean.

Specifically, raw soybeans supplied from a hopper are dehulled with a peeler, sorted with a sieve, and the skin part is removed with a dust collector, and only the soybeans that have been sorted with the sieve are placed in a sealed box. The heated steam is delivered into the sealed box while being stirred by a rotating body, for example.

This heat treatment thermally expands the soybeans, and the thermally expanded soybeans are crushed to obtain deodorized powdered soybeans.

Oil and fat and cheese flavoring are added to the deodorized powdered soybeans to adjust the flavor and obtain the desired cheese made from soybean flour.Water is added as a pre-treatment to uniformly add and mix the oil and cheese flavoring. Ru. Of course, the amount of water added depends on whether the final product is Parmesan cheese, processed cheese, or cream cheese.

That is, when obtaining Parmesan cheese shown as branch (a) in the figure, in order to dry the mixture later,
A small amount of water is sufficient so that the mixing state is good, specifically 10 to 20% by weight (preferably about 15.5%).
of water is added.

In addition, in the processed cheese shown as branch (b), 40
~50% by weight (preferably on the order of 45.5%) water is added to the deodorized powdered soybean. In other words, when producing this processed cheese, the mixture is later heated at 68 to 73°C in order to obtain the reddish-yellow color unique to cheese. 40-50% by weight to maintain softness
of water is required.

And, for cream cheese shown as branch school (C), 50
~60% by weight (preferably on the order of 55.5%) water is added to the deodorized powdered soybean. This value of 50 to 60% by weight is a suitable amount of water for later colloidalization of the mixture by stirring.

Thus, once the pretreatment for the addition of cheese flavor and fat has been carried out, the addition of 0.3-0.5% by weight of cheese flavor and 15-20% of fat, such as vegetable oil, is made. The amounts of the cheese flavoring agent and fats and oils added can be changed as appropriate depending on the user's requirements.

In addition, when adding the above-mentioned cheese flavorings and fats and oils, vegetable fibers, seaweed, agar, sodium alginate, etc. may be appropriately mixed to make an interesting cheese product.

Thus, once the flavor of the cheese product has been adjusted, the mixture is dried to obtain soybean parmesan cheese (branch (a)), and the mixture is heated at 68-73°C to obtain soybean processed cheese. (branch (b)), and the mixture is made into a colloidal solution to obtain soybean cream cheese (branch (b)).
C)).

(Effects of the Invention) As explained above, the present invention allows manufacturers to easily produce cheese using deodorized powdered soybeans.
On the other hand, for users, the advantage is that they can enjoy unique and unique cheese made from soybeans, which satisfies the demands of both suppliers and consumers, and provides highly nutritious soybean cheese at a low price.

[Brief explanation of drawings]

The drawing is a flowchart showing one embodiment of the present invention.

Claims (3)

[Claims] (1) The raw soybeans that have been washed in advance are dehulled, then transported into a sealed box, heat treated by adding heated steam while stirring, and then crushed to obtain deodorized powdered soybeans. A method for producing soybean parmesan cheese, which comprises adding a small amount of cheese flavoring and a small amount of fat and oil to a mixture of 10 to 20% by weight of water, mixing the mixture, and drying the mixture. (2) The raw soybeans that have been washed in advance are dehulled, then transported into a sealed box, heated while stirring and heated with steam, and then crushed to obtain deodorized powdered soybeans. Production of processed soybean cheese characterized by adding 40 to 50% by weight of water, adding a trace amount of cheese flavoring and a small amount of fat and oil, mixing the mixture, and further heating this mixture to 68 to 73°C. Law. (3) The raw material soybeans that have been washed in advance are dehulled, then transported into a sealed box, heat treated by adding heated steam while stirring, and then crushed to obtain deodorized powdered soybeans. A method for producing soybean cream cheese, which comprises adding a small amount of cheese flavoring and a small amount of fat and oil to a mixture of 50 to 60% by weight of water and mixing the mixture to form a colloidal solution.