JPH0376553A - Preparation of ll-packed steamed egg custard - Google Patents
Preparation of ll-packed steamed egg custardInfo
- Publication number
- JPH0376553A JPH0376553A JP1210056A JP21005689A JPH0376553A JP H0376553 A JPH0376553 A JP H0376553A JP 1210056 A JP1210056 A JP 1210056A JP 21005689 A JP21005689 A JP 21005689A JP H0376553 A JPH0376553 A JP H0376553A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- soya milk
- soy milk
- milk
- mixed
- 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.)
- Pending
Links
- 235000011950 custard Nutrition 0.000 title abstract 3
- 235000013601 eggs Nutrition 0.000 claims abstract description 54
- 235000013527 bean curd Nutrition 0.000 claims abstract description 32
- 235000013322 soy milk Nutrition 0.000 claims abstract description 31
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 239000004744 fabric Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract 4
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 238000007796 conventional method Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 16
- 238000000034 method Methods 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract 3
- 230000015271 coagulation Effects 0.000 abstract 2
- 238000005345 coagulation Methods 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 230000003796 beauty Effects 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920000298 Cellophane Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は充填豆腐の製造法に関するもので、特に豆乳に
鶏卵その他を混入した鶏卵混入豆乳を加工して長期間貯
蔵し食品に供することのできるＬＬ充填玉子豆腐（以下
ＬＬ充填玉子豆腐という〉の製造法に関するものである
。[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).
従来、「卵豆腐」と名づけられに食品は、「科学大辞典
、昭和６０年３月５日発行、第８４９頁」に記載される
如く、「白しょうゆ、調味料などでつくった出し汁と液
状全卵を混合し、す穴が入らないように加熱したちの」
、又は、「桜井芳人著、総合食品辞典、昭和６１年５月
５日発行、岡文書院第５５７頁〜第５５８頁」に記載さ
れる如く、「卵の凝固性を利用して豆腐様に固めたちの
」であって、すなわち従来の「卵豆腐」は調味液の和風
ダシ汁の中に鶏卵を混入して凝固したものと理解される
。従来の「卵豆腐」の製造法の１例は、例えば前記総合
食品辞典に記載されるように、「凝固したものはあとで
細工をするから卵の濃度を濃くする。卵の使用量は４０
〜５０％とする。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%.
（材料）卵３個、煮だし汁卵の１．５倍、塩小さし３／
４、醤油小さじ１、砂糖小さじ１．５（つくり方）、卵
をよくほぐし煮だし汁と混ぜてのち、慕ごしを通してか
ら調味する。器に生紙または、セロファン紙をしき水で
ぬらして卵の汁を入れ、蒸し器の蓋を少しずらして２０
分位蒸す、蒸せたら火を止め２〜３分おいて取り出す。(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.
水の中へ器ごと入れ、性紙と器の間に水をしみ込ませて
、まな板の上にあけ、紙をはがす。」εいう製造法のも
のであった。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.
前記０通り、従来のいわゆる「卵豆腐」は調味液と鶏卵
により製造されるもので、豆腐εいう用語が用いられて
いるが、いわゆる豆腐食品εは異るものであり、「卵豆
腐」はそれなりの栄養と風味を有するものではあるが、
大豆を原料とする豆腐のもつ栄養と風味とは異なるもの
である。従って、高蛋白、低カロリーの健康食品・美容
食品εして栄養と風味εをそなえ且つ長期間貯蔵し食品
に供することのできる、ＬＬ充填玉子豆腐の製造がのぞ
まれていた。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.
本発明は前記要望に答え、従来の「卵豆腐」とは基本的
に異る、大豆を原料こする「玉子豆腐」であって、一般
豆腐に比し、マイルド、ソフト、上品な風味と栄養とを
そなえた長期間貯蔵し食品に供し得る無菌のＬＬ充填玉
子豆腐の製造法を提供するここを目的こする。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.
（課題を解決するための手段）
前記課題を解決するため赤本発明は、Ｌ Ｌ充填玉子豆
腐の製造法を、常法で得られた豆乳、もしくは原料大豆
を脱皮した脱皮大豆から得られた豆乳を、１゜〜５℃に
急冷し、脱気した豆乳中に、濾布で濾過した豆乳比１０
〜３０％の鶏卵を混入する工程志、該鶏卵混入豆乳を所
定の容器に充填・密封する工程た、該容器を殺菌機内で
１２０℃の高温水で３０〜４５分間加熱して殺菌・凝固
する工程とにより構成し、また前記鶏卵混入豆乳中に該
鶏卵混入豆乳の豆乳比０６５〜２％のえび又はかにのエ
キス及びその果肉を混入する工程を有する該ＬＬ充填玉
子豆腐の製造法を構成したのである。(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.
本発明を前記の通り構成したので、本発明による玉子豆
腐は、大豆を原料とする豆腐のもつ栄養と風味εを有し
、高蛋白、低カロリーの健康食品・美容食品であり、長
期間貯蔵し食品に供し得るＬＬ充填玉子豆腐を得ること
ができるのである。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.
本発明の一実施例を図面とεもに説明する。第１図（ａ
）は本発明の一実施例の製造工程図、第１図中）は本発
明の他の一実施例の製造工程図である。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.
夫々製造工程毎に符号を付した。A code is attached to each manufacturing process.
第１図（ａｌ、第１図（ｂ）に示す如（，１は原料、２
は第１１程、２人は第１人工程、３は第２工程、４は第
３工程、５及び５Ａは製品である。第１図（ａ）に示す
如く、原料ｌは１）常法で得られた豆乳又は２）原料大
豆を脱皮した脱皮大豆から得られた豆乳である。第１工
程２は原料１の豆乳を１゜〜５！に急冷し、脱気し、該
豆乳中に濾布で濾過した豆乳比１０〜３０％の鶏卵を混
入する。鶏卵は全卵又は卵白の何れでもよい。第２工程
３は所定容器に前記鶏卵混入豆乳を充填密封する。容器
は例えば鶏卵混入豆乳を２００ｇ、深さ２ｃｍのＰＨ−
２８である。第３工程４は鶏卵混入豆乳を充填、密封し
た容器を容器無殺菌機（＠１サムソン製）に入れ１２０
℃の高温水で３０〜４５分間加熱（Ｆ値７６５〜１２）
して、殺菌、凝固する。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.
かくして製品５の無菌のＬＬ充填玉子豆腐が得られるの
である。In this way, product 5, sterile LL-filled egg tofu, is obtained.
第１図中）に示す如く、第１Ａ工程２Ａは、第１工程２
の鶏卵混入豆乳に該鶏卵混入豆乳の豆乳比０．５〜２％
のえび又はかにのエキス及び果肉を混入する工程である
。エキスとは衆知の如く、食物を水等に浸し、その有効
成分の溶けた汁を蒸発させ濃厚にしたものであり、果肉
とは肉の部分、即ち可食部分である。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.
第１図中）の他の原料１と第１工程２と第２工程３と第
３工程４は第１図（ａ）と同じであり、か（して製品５
Ａのえび又はかに入り無菌のＬ Ｌ充填玉子豆腐が得ら
れるのである。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.
以上説明したように本発明により大豆を原料とする豆腐
のもつ栄養と風味を有し、高蛋白、低カロリーの健康食
品、美容食品であり長期間貯蔵し食品に供し得る無菌の
Ｌ ｉ、充填玉子豆腐を請求項１により得ることができ
る効果がある。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.
又、請求項１の第１工程のつぎにえび又はかにのエキス
及びモの果肉を混入する工程を挿入した請求項２により
大豆を原料とする豆腐のもつ栄養と風味の他にえび又は
かにの味をたのしむことのできるような、味の変化に富
んだ高蛋白、低カロリーの健康食品、美容食品であり長
期間貯蔵し食品に供し得る無菌のＬＬ充填玉子豆腐を得
ることができる効果がある。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.
第１図（ａ）は本発明の一実施例の製造工程構成図、第
１図中）は本発明の他の一実施例の製造工程構成図であ
る。
１・・・原料、２・・・第１工程、２Ａ・・・第１Ａ工
程、３・・・第２工程、４・・・第３工程、５・・・製
品、５Ａ・・・製品。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)
脱皮大豆から得られた豆乳を、１゜〜５℃に急冷し、脱
気した豆乳中に、濾布で濾過した豆乳比１０〜３０％の
鶏卵を混入する工程と、該鶏卵混入豆乳を所定の容器に
充填・密封する工程と、該容器を殺菌機内で１２０℃の
高温水で３０〜４５分間加熱して殺菌・凝固する工程と
により構成したことを特徴とするＬＬ充填玉子豆腐の製
造法。 ２、鶏卵混入豆乳中に該鶏卵混入豆乳の豆乳比０．５〜
２％のえび又はかにのエキス及びその果肉を混入する工
程を有する請求項１のＬＬ充填玉子豆腐の製造法。[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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1210056A JPH0376553A (en) | 1989-08-16 | 1989-08-16 | Preparation of ll-packed steamed egg custard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1210056A JPH0376553A (en) | 1989-08-16 | 1989-08-16 | Preparation of ll-packed steamed egg custard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0376553A true JPH0376553A (en) | 1991-04-02 |
Family
ID=16583086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1210056A Pending JPH0376553A (en) | 1989-08-16 | 1989-08-16 | Preparation of ll-packed steamed egg custard |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0376553A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085070C (en) * | 1997-11-28 | 2002-05-22 | 不二制油株式会社 | Packaging egg bean curd |
| CN1104205C (en) * | 1998-07-21 | 2003-04-02 | 梁龙德 | Egg like bean curd can food, and method for preparing same |
| CN111418663A (en) * | 2020-05-29 | 2020-07-17 | 北京农学院 | Processing method of soybean egg bean curd with high egg ratio |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5648862A (en) * | 1979-09-28 | 1981-05-02 | Asahimatsu Shokuhin Kk | Production of storable soybean curdlike food product |
| JPH01112962A (en) * | 1987-10-26 | 1989-05-01 | Nichiro Gyogyo Kaisha Ltd | Preparation of frozen bean curd |
-
1989
- 1989-08-16 JP JP1210056A patent/JPH0376553A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5648862A (en) * | 1979-09-28 | 1981-05-02 | Asahimatsu Shokuhin Kk | Production of storable soybean curdlike food product |
| JPH01112962A (en) * | 1987-10-26 | 1989-05-01 | Nichiro Gyogyo Kaisha Ltd | Preparation of frozen bean curd |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085070C (en) * | 1997-11-28 | 2002-05-22 | 不二制油株式会社 | Packaging egg bean curd |
| CN1104205C (en) * | 1998-07-21 | 2003-04-02 | 梁龙德 | Egg like bean curd can food, and method for preparing same |
| CN111418663A (en) * | 2020-05-29 | 2020-07-17 | 北京农学院 | Processing method of soybean egg bean curd with high egg ratio |
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