JPH0376553A - Preparation of ll-packed steamed egg custard - Google Patents

Abstract

PURPOSE:To prepare an aseptic LL-packed steamed egg custard having the nutrient, taste and flavor of bean curd, high protein content and low calorific value and preservable over a long period by filtering chicken's egg with a filter cloth, mixing the egg into quenched and deaerated soya milk, filling and sealing the mixture in a vessel and heating with hot water to effect the sterilization and coagulation of the content. CONSTITUTION:Soya milk prepared by conventional process or produced from skinned soybean produced by skinning raw soybean is quenched to 1-5 deg.C and deaerated. Chicken's egg filtered with a filter cloth is mixed into the deaerated soya milk in an amount of 10-30% based on the milk. The egg containing soya milk is filled and sealed in a prescribed vessel and heated with hot water of 120 deg.C in a sterilization apparatus for 30-45min to effect the sterilization and coagulation of the content. The egg-containing soya milk may be mixed with extract or meat of shrimp or crab in an amount of 0.5-2% based on the soya milk in the egg-containing soya milk. The process gives an aseptic LL-packed steamed egg custard having elegant taste and flavor and high nutritive value, preservable over a long period and servable as a food.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing filled tofu, and in particular, to a method for producing stuffed tofu, and particularly for processing soymilk mixed with chicken eggs and other ingredients and storing it for a long period of time to serve as food. The present invention relates to a method for producing LL-filled egg tofu (hereinafter referred to as LL-filled egg tofu).

[Conventional technology]

Traditionally, the food named ``egg tofu'' was made up of ``a soup stock made with white soy sauce, seasonings, etc.'' Mix the whole eggs and heat them so that there are no holes.
Or, as described in "Written by Yoshito Sakurai, Comprehensive Food Dictionary, published May 5, 1986, pages 557 to 558 of Oka Bunshoin,""Tofu-like products are made using the coagulability of eggs. In other words, conventional ``tamed tofu'' is understood to be made by mixing chicken eggs into Japanese-style seasoning stock and coagulating it. One example of the conventional manufacturing method for "egg tofu" is as described in the aforementioned Comprehensive Food Dictionary: "Since the coagulated product will be processed later, the concentration of eggs is increased. The amount of eggs used is 40%.
~50%.

(Ingredients) 3 eggs, boiled stock 1.5 times the amount of eggs, 3 teaspoons salt
4. Mix 1 teaspoon of soy sauce, 1.5 teaspoons of sugar (how to make), and eggs with the boiled stock, strain through a strainer, and season. Wet a piece of fresh paper or cellophane paper with water and pour in the egg juice into a bowl, then slightly shift the lid of the steamer and let it cool for 20 minutes.
Steam for a few minutes, once steamed, turn off the heat and wait 2-3 minutes before removing.

Place the container in water, let water seep between the paper and the container, place it on a cutting board, and peel off the paper. It was made using a manufacturing method called ``ε.

[Problem to be solved by the invention]

As mentioned above, the conventional so-called "egg tofu" is produced using seasoning liquid and eggs, and the term tofu ε is used, but the so-called tofu food ε is different, and "egg tofu" is Although it has a certain amount of nutrition and flavor,
The nutrition and flavor of tofu, which is made from soybeans, are different. Therefore, there has been a desire to produce LL-filled egg tofu that is high in protein and low in calories, is a health food/beauty food ε, has nutrition and flavor ε, and can be stored and served as food for a long period of time.

In response to the above-mentioned needs, the present invention is an "egg tofu" made from soybeans, which is fundamentally different from the conventional "egg tofu". The purpose of the present invention is to provide a method for producing sterile LL-filled egg tofu that can be stored for a long period of time and served as food.

(Means for Solving the Problems) In order to solve the above problems, the present invention provides a method for producing LL-filled egg tofu using soy milk obtained by a conventional method or soy milk obtained from dehulled soybeans obtained by dehulling raw soybeans. was rapidly cooled to 1° to 5°C, and then added to deaerated soymilk at a ratio of 10
The process of mixing ~30% chicken eggs, the process of filling and sealing the soymilk mixed with chicken eggs into a predetermined container, and heating the container with high-temperature water at 120°C for 30 to 45 minutes in a sterilizer to sterilize and coagulate it. The method for producing the LL-filled egg tofu comprises a step of mixing shrimp or crab extract and its pulp at a ratio of 065 to 2% of the soy milk ratio of the soy milk mixed with chicken eggs into the soy milk mixed with chicken eggs. That's what I did.

[For production]

Since the present invention is configured as described above, the egg tofu according to the present invention has the nutrition and flavor ε of tofu made from soybeans, is a high protein, low calorie health food/beauty food, and can be stored for a long time. This makes it possible to obtain LL-filled egg tofu that can be used as food.

〔Example〕

An embodiment of the present invention will be described with reference to the drawings and ε. Figure 1 (a
) is a manufacturing process diagram of one embodiment of the present invention, and (in FIG. 1) is a manufacturing process diagram of another embodiment of the present invention.

A code is attached to each manufacturing process.

As shown in Figure 1 (al) and Figure 1 (b) (, 1 is the raw material, 2
is the 11th step, 2 people are the first person process, 3 is the second process, 4 is the third process, and 5 and 5A are the products. As shown in FIG. 1(a), the raw material 1 is 1) soybean milk obtained by a conventional method or 2) soybean milk obtained from dehulled soybeans obtained by dehulling raw soybeans. The first step 2 is to mix the raw material 1, soy milk, at 1° to 5°! The soybean milk is rapidly cooled and degassed, and 10 to 30% of the soybean eggs filtered through a filter cloth are mixed into the soymilk. Chicken eggs may be either whole eggs or egg whites. In the second step 3, a predetermined container is filled with the egg-mixed soymilk and sealed. For example, the container is a PH-1 container containing 200g of soymilk mixed with chicken eggs and a depth of 2cm.
It is 28. In the third step 4, fill the container with soymilk mixed with chicken eggs and place the sealed container into a container non-sterilizer (@1 made by Samsung) at 120
Heat in high temperature water at ℃ for 30-45 minutes (F value 765-12)
to sterilize and solidify.

In this way, product 5, sterile LL-filled egg tofu, is obtained.

As shown in Figure 1), the 1A process 2A is the first process 2
The soy milk ratio of the soy milk mixed with chicken eggs to the soy milk mixed with chicken eggs is 0.5 to 2%.
This is a step of mixing shrimp or crab extract and pulp. As is well known, an extract is a product obtained by soaking food in water or the like and evaporating the juice containing the active ingredients to make it thick, and the pulp is the fleshy part, that is, the edible part.

The other raw materials 1, the first step 2, the second step 3, and the third step 4 in FIG. 1(a) are the same as in FIG.
A sterile LL-filled egg tofu containing shrimp or crab can be obtained.

〔Effect of the invention〕

As explained above, the present invention provides tofu that has the nutrition and flavor of tofu made from soybeans, is a high-protein, low-calorie health food and beauty food, and is sterile and filling that can be stored for a long period of time and used as a food product. There is an effect that egg tofu can be obtained according to claim 1.

In addition, according to claim 2, which includes a step of mixing shrimp or crab extract and crab pulp after the first step of claim 1, in addition to the nutrition and flavor of tofu made from soybeans, shrimp or crab is added. Effects of being able to obtain sterile LL-filled egg tofu that can be stored for a long period of time and served as a food product, which is a high protein, low calorie health food and beauty food with a rich variety of tastes, so that you can enjoy the taste of the fish. There is.

[Brief explanation of drawings]

FIG. 1(a) is a manufacturing process block diagram of one embodiment of the present invention, and FIG. 1(a) is a manufacturing process block diagram of another embodiment of the present invention. 1... Raw materials, 2... First process, 2A... 1st A process, 3... Second process, 4... Third process, 5... Product, 5A... Product.

Claims (1)

[Claims] 1. Soy milk obtained by a conventional method, or soy milk obtained from dehulled soybeans obtained by dehulling raw soybeans, is rapidly cooled to 1° to 5°C, and then poured into deaerated soymilk using a filter cloth. A step of mixing chicken eggs with a ratio of 10 to 30% of filtered soy milk, a step of filling and sealing the soy milk mixed with chicken eggs into a predetermined container, and heating the container with high-temperature water at 120 ° C. for 30 to 45 minutes in a sterilizer. A method for producing LL-filled egg tofu, comprising a step of sterilizing and solidifying the LL-filled egg tofu. 2. Soy milk ratio of soy milk mixed with chicken eggs to soy milk mixed with chicken eggs 0.5 ~
2. The method for producing LL-filled egg tofu according to claim 1, comprising the step of mixing 2% shrimp or crab extract and its pulp.