JPH0465660B2 - - Google Patents
Info
- Publication number
- JPH0465660B2 JPH0465660B2 JP60137177A JP13717785A JPH0465660B2 JP H0465660 B2 JPH0465660 B2 JP H0465660B2 JP 60137177 A JP60137177 A JP 60137177A JP 13717785 A JP13717785 A JP 13717785A JP H0465660 B2 JPH0465660 B2 JP H0465660B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- mass
- soybean
- raw
- 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 - Lifetime
Links
- 235000010469 Glycine max Nutrition 0.000 claims description 25
- 244000068988 Glycine max Species 0.000 claims description 25
- 235000013305 food Nutrition 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 235000013322 soy milk Nutrition 0.000 claims description 8
- 239000000701 coagulant Substances 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical group OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 2
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 2
- 229960003681 gluconolactone Drugs 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims 1
- 229910001628 calcium chloride Inorganic materials 0.000 claims 1
- 238000005057 refrigeration Methods 0.000 claims 1
- 238000000034 method Methods 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 235000013527 bean curd Nutrition 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、大豆食品の製造方法、更に詳しく
は、蒸煮した大豆汁から適量の豆乳を分離して残
存するオカラから、大豆のもつタンパク質を損な
わせることなく、一般動物性食品（肉、ハム、ソ
ーセージ等）が有する風味（肉味）および歯ごた
えのある食感を有する大豆食品の製造方法に関す
る。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for producing soybean food, and more specifically, to a method for producing soybean food, and more specifically, for separating an appropriate amount of soymilk from steamed soybean juice and extracting soybean protein from the remaining okara. The present invention relates to a method for producing a soybean food that has the flavor (meat taste) and chewy texture of general animal foods (meat, ham, sausage, etc.) without spoiling it.
（従来方法）
従来から大豆を利用したタンパク食品が提案さ
れている。これらは大豆から食用油等を搾油した
後の脂肪大豆から含有成分中のタンパク質だけを
抽出し、この抽出タンパク質に他成分素材を加
え、組織状タンパクに置き変え加工するものであ
る。(Conventional method) Protein foods using soybeans have been proposed. These products are processed by extracting only protein among the components from fatty soybeans after extracting edible oil etc. from soybeans, adding other component materials to the extracted protein, and replacing it with structured protein.
（発明が解決しようとする問題点）
しかしながら、前記従来の製法による食品は、
スポンジ状をなし、腰が弱い感じのするものとな
つて、一般動物性肉や、ハム、ソーセージ等がも
つ食感、風味にはほど遠いものである。(Problems to be solved by the invention) However, the food produced by the conventional manufacturing method is
It is spongy and feels weak, which is far from the texture and flavor of general animal meat, ham, sausage, etc.
本発明は、前記従来の製法による大豆食品の問
題点を解決し、大豆の栄養価、特にタンパク質を
そのまま維持しつつ動物性食品と同等の風味、食
感をもつことができる大豆食品、所謂人工肉の製
造方法を提供することを目的とするものである。 The present invention solves the problems of soybean foods produced by the conventional manufacturing method, and produces soybean foods that can maintain the nutritional value of soybeans, especially protein, while maintaining the same flavor and texture as animal foods, so-called artificial soybean foods. The purpose is to provide a method for producing meat.
（問題点を解決するための手段）
本発明によれば、豆乳分を含むオカラにタンパ
ク質凝固剤を添加して生トーフ状塊を生成する工
程と、生トーフ状塊を冷凍する工程と、前記工程
により冷凍されたトーフ状塊を冷蔵・熟成する工
程と、前記工程により熟成されたトーフ状塊を解
凍・乾燥する工程と、解凍・乾燥後トーフ状塊に
調味料を添加して膨軟トーフ塊を生成する工程と
を有する大豆食品の製造方法が提供される。(Means for Solving the Problems) According to the present invention, a step of adding a protein coagulant to okara containing soy milk to produce a raw tofu-like mass, a step of freezing the raw tofu-like mass, and a step of freezing the raw tofu-like mass; A step of refrigerating and ripening the tofu-like mass frozen in the step, a step of thawing and drying the tofu-like mass matured in the step, and a step of adding seasonings to the tofu-like mass after thawing and drying to make expanded soft tofu. A method for producing a soybean food product is provided, the method comprising the step of producing a lump.
（実施例）
以下、本発明を図示の実施例に基づいて具体的
に説明する。(Examples) Hereinafter, the present invention will be specifically described based on illustrated examples.
先ず、精選された良質の大豆を水洗いし、これ
を浸漬容器１内に入れ、15〜16時間水に浸漬す
る。 First, carefully selected high-quality soybeans are washed with water, placed in a dipping container 1, and soaked in water for 15 to 16 hours.
この水に浸漬して肥大した大豆を高速粉砕機２
で粉砕し液状の大豆汁を生成して、ホツパー３に
貯留する。 The soybeans soaked in this water and swollen are processed into high-speed crusher 2.
to produce liquid soybean juice, which is stored in the hopper 3.
次に、ホツパー３に貯留された大豆汁を煮込釜
４に入れて煮込む。なお、この煮込工程において
は、完全に熟煮せず、たとえば80℃前後の温度に
て半熟程度におさえる。 Next, the soybean juice stored in the hopper 3 is put into the boiling pot 4 and simmered. In addition, in this boiling step, the food is not boiled completely, but is kept at a temperature of about 80° C., so that it is only half-cooked.
このようにして、半熟程度に煮込んだ液状の大
豆汁（煮ゴ）を分離装置５に入れ、ここで、豆乳
１０１とオカラ１０２に分離する。なお、本工程
で分離された豆乳は、別途無臭化処理し、大豆特
有のあお臭さのない豆乳に生成される。 In this way, liquid soybean juice (boiled goji) that has been simmered to about half-cookedness is put into the separator 5, where it is separated into soybean milk 101 and okara 102. The soymilk separated in this step is separately deodorized to produce soymilk that does not have the soybean odor characteristic of soybeans.
前記工程により豆乳と分離された適量の豆乳分
を含有するオカラ１０２は、凝固容器６内に入れ
られる。該凝固容器６内に入れられたオカラ１０
２に塩化カルシウム（CaCl2）又はグルコノデル
タラクトン（C6H10O6）等のタンパク質凝固剤を
添加し、適量の豆乳分を含有するオカラを水と大
豆のタンパク質、油脂との相互結集抱合作用によ
り凝固させる。 The okara 102 containing an appropriate amount of soymilk separated from the soymilk in the above process is placed in the coagulation container 6. Okara 10 placed in the coagulation container 6
A protein coagulant such as calcium chloride (CaCl 2 ) or glucono delta lactone (C 6 H 10 O 6 ) is added to 2, and okara containing an appropriate amount of soy milk is mixed with water, soy protein, and oil. Coagulates by conjugation.
このようにして、凝固されたオカラを押圧装置
７にかけ、水分を取り除いて若干固味のある生ト
ーフ状塊１０３を生成する。 In this way, the solidified okara is applied to a pressing device 7 to remove moisture and produce a raw tofu-like lump 103 with a slightly hard taste.
前記工程によつて生成された生トーフ状塊１０
３を、一定大型規格の裁断機８によつて切断す
る。 Raw tofu-shaped lump 10 produced by the above process
3 is cut by a cutting machine 8 of a certain large size.
次に、所定の大きさに切断された生トーフ状塊
を急速冷凍庫９に入れ約−40℃程度にて完全に冷
凍化する。 Next, the raw tofu-like pieces cut into predetermined sizes are placed in a rapid freezer 9 and completely frozen at about -40°C.
前記工程により一旦冷凍化された生トーフ状塊
を、冷蔵庫１０に移し、−２℃〜−３℃迄温度を
高めた状態で約10日間熟成させる。 The raw tofu-like mass once frozen in the above step is transferred to a refrigerator 10 and aged for about 10 days while the temperature is raised to -2°C to -3°C.
次に、前記工程により熟成された生トーフ状塊
を解凍し、熱風乾燥機１１に入れてある程度まで
熱乾燥させる。 Next, the raw tofu-like mass aged in the above process is thawed, placed in a hot air dryer 11, and heat-dried to a certain extent.
前記工程によりある程度乾燥された生トーフ状
塊を撹拌機１２に入れ、ここで希望する味を添加
するために、野菜並びに調味料等を加えて混合す
る。 The raw tofu-like mass that has been dried to some extent through the above process is placed in a stirrer 12, where vegetables, seasonings, etc. are added and mixed in order to add a desired taste.
調味料等が混合された生トーフ状塊を、加熱機
１３に入れ、ここで100〜120℃の温度で蒸気加熱
して膨軟トーフ塊１０４を生成する。 The raw tofu-like mass mixed with seasonings and the like is placed in a heating machine 13, where it is heated with steam at a temperature of 100 to 120°C to produce a puffed soft tofu mass 104.
次に、前記工程により生成された膨軟トーフ塊
を裁断機１４により希望する一定規格の大きさ、
形に切断し、これを図示しない真空包装機１５で
真空包装する。 Next, the expanded soft tofu lump produced in the above process is cut into a desired standard size by a cutting machine 14,
It is cut into shapes and vacuum packaged using a vacuum packaging machine 15 (not shown).
前記加熱機１３の代りにたとえば二軸エクスト
ルーダーを配設し、これにより硬めのトーフ塊あ
るいはトーフとは異なる食感をもつた塊状物を得
ることができる。 For example, a twin-screw extruder may be provided in place of the heating device 13, thereby making it possible to obtain a hard tofu lump or a lump having a texture different from that of tofu.
エクストルーダーは、金属パイプの中にスクリ
ユーを組込んだ食品加工機械であり、パイプの一
端から食品原料を入れ、スクリユーで移動する間
に食品原料を混ぜたり練つたり、高温高圧による
化学反応を起させたりして他端から出てくるとき
には製品が仕上つているというものであり、これ
を使用する場合には裁断機１４を省略できる。 An extruder is a food processing machine that has a screw built into a metal pipe. Food raw materials are fed into one end of the pipe, and while they are being moved by the screw, the food raw materials are mixed and kneaded and undergo chemical reactions under high temperature and pressure. The product is finished when it comes out from the other end after being raised, and if this is used, the cutting machine 14 can be omitted.
（発明の効果）
以上、説明した方法によつて製造された食品
は、大豆をベースとする高タンパク食品で、か
つ、動物性肉やハム、ソーセージ等と同等の風
味、食感をもつたものが得られる。また、本発明
によつて製造される食品は、大豆が生成分である
ので、必須アミノ酸、必須脂肪酸を含み、更にミ
ネラルにおいても動物性食品と同程度含んでいる
とともに、一方、動物性食品に比しコレステロー
ルがなく、理想的な高タンパク食品となる。(Effects of the invention) The food produced by the method described above is a high-protein food based on soybeans, and has a flavor and texture equivalent to animal meat, ham, sausage, etc. is obtained. In addition, since the food produced by the present invention is made from soybeans, it contains essential amino acids and essential fatty acids, and also contains minerals to the same extent as animal foods. It has no cholesterol, making it an ideal high-protein food.
図は本発明による製造方法の各工程を示す概略
工程図である。
１……浸漬容器、２……高速粉砕機、３……ホ
ツパー、４……煮込釜、５……分離装置、６……
凝固容器、７……押圧機、８……裁断機、９……
冷凍庫、１０……冷蔵庫、１１……乾燥機、１２
……撹拌機、１３……加熱機、１４……裁断機。
The figure is a schematic process diagram showing each step of the manufacturing method according to the present invention. 1... Soaking container, 2... High-speed crusher, 3... Hopper, 4... Boiling pot, 5... Separation device, 6...
Coagulation container, 7...pressing machine, 8...cutting machine, 9...
Freezer, 10... Refrigerator, 11... Dryer, 12
... Stirrer, 13... Heating machine, 14... Cutting machine.
Claims (1)
加して生トーフ状塊を生成する工程と、 生トーフ状塊を冷凍する工程と、 前記工程により冷凍されたトーフ状塊を冷蔵・
熟成する工程と、 前記工程により熟成されたトーフ状塊を解凍・
乾燥する工程と、 解凍・乾燥後トーフ状塊に調味料を添加して膨
軟トーフ塊を生成する工程と、 を有する大豆食品の製造方法。 ２ 前記タンパク質凝固剤が塩化カルシウムであ
ることを特徴とする特許請求の範囲第１項記載の
大豆食品の製造方法。 ３ 前記タンパク質凝固剤がグルコノデルタラク
トンであることを特徴とする特許請求の範囲第１
項記載の大豆食品の製造方法。[Scope of Claims] 1. A step of adding a protein coagulant to okara containing soy milk to produce a raw tofu-like mass, a step of freezing the raw tofu-like mass, and a step of freezing the raw tofu-like mass by the above step. Refrigeration/
A maturing step, and thawing and thawing of the tofu-shaped mass aged in the above step.
A method for producing a soybean food, comprising: a step of drying; and a step of adding a seasoning to the tofu-like mass after thawing and drying to produce a puffed tofu-like mass. 2. The method for producing a soybean food according to claim 1, wherein the protein coagulant is calcium chloride. 3. Claim 1, wherein the protein coagulant is glucono delta lactone.
The method for producing soybean foods described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60137177A JPS6211069A (en) | 1985-06-24 | 1985-06-24 | Production of soybean food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60137177A JPS6211069A (en) | 1985-06-24 | 1985-06-24 | Production of soybean food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6211069A JPS6211069A (en) | 1987-01-20 |
| JPH0465660B2 true JPH0465660B2 (en) | 1992-10-20 |
Family
ID=15192611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60137177A Granted JPS6211069A (en) | 1985-06-24 | 1985-06-24 | Production of soybean food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6211069A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01320966A (en) * | 1988-06-22 | 1989-12-27 | Ryoji Sekiguchi | Preparation of bean curd |
-
1985
- 1985-06-24 JP JP60137177A patent/JPS6211069A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6211069A (en) | 1987-01-20 |
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