JPH09252738A - Production of gelation food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a gelation food, capable of simply cooking and producing the gelation food using a bean milk produced from soybeans as a gelation material. SOLUTION: This method for producing a gelation food comprises charging and sealing a bean milk, a coagulating agent and a food material in a desired vessel and subsequently thermally treating the mixture.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing gelled food products such as pudding and chawanmushi.

[0002]

2. Description of the Related Art Conventionally, for example, pudding, which is a type of gelled food, is produced by mixing warm milk with sugar and eggs and heat-treating the mixture to solidify it. Chawanmushi is said to be produced by mixing eggs with dashi soup, adding poultry, fish meat, shiitake mushrooms, kamaboko, ginseng, honeywort, etc., and steaming to solidify them. . Since such conventional gelled food uses eggs as a gelling material, it has a very high nutritional value, a good flavor, and is widely eaten.

[0003]

However, it is very troublesome, time-consuming and extremely troublesome to make the gelled food as described above at home.
In addition, since eggs are used as the gelling material, not only is the cost relatively high, but animal proteins and fats such as eggs tend to be shunned due to the recent increase in health consciousness. It was unsatisfactory.

In view of such circumstances, the present inventor has found that soybean milk produced from soybeans produces animal protein such as beef and eggs.
High-quality, low-calorie vegetable protein comparable to fat
As a result of earnest research that not only contains a large amount of fat, but also has gelling properties and is inexpensive, as a result, it was possible to easily prepare gelled foods comparable to conventional gelled foods. The present invention has been completed by discovering that it can be generated.

[0005]

That is, according to the present invention, soy milk, a coagulant and food materials are filled in a required container and sealed.
This is a method for producing a gelled food, which is characterized by heat-treating this appropriately to solidify it.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The container according to the present invention is preferably a plastic container having heat resistance, and its shape may be arbitrarily selected depending on the type of gelled food such as cup-shaped or bowl-shaped. .

The soybean milk according to the present invention is preferably soybean milk separated and prepared by a centrifuge having a mesh of 300 to 2000 mesh. In this way, soy milk separated and prepared with a fine mesh is
It has almost no impurities mixed in and has a very high degree of purity, not only allows it to form a gel tissue with a very strong coagulation power and elasticity, but also has a texture similar to that of egg eggs. Adds flavor. When soy milk is separated and prepared with a centrifuge having a mesh of 300 mesh or less, it contains a large amount of impurities and not only reduces texture and flavor, but also makes it difficult to form a dense gel structure. Is. In addition, the soy milk that has been separated and prepared by a centrifugal separator with a mesh of more than 2000 mesh is
Proteins are denatured and are likely to adversely affect nutrition.

When the soybean milk is produced, the raw material soybeans which have been pulverized to a fine powder of 10 to 20 microns are soaked and heat-treated, and then have a mesh of 300 to 2000 mesh. It is recommended to separate and prepare with a centrifuge.

The coagulant according to the present invention includes bittern,
Alternatively, a known material such as calcium sulfate is used.

As the food material, it is appropriately selected and used according to the type of gelled food. For example, in the case of pudding, known food materials such as sugar, milk and vanilla essence are used. In the case of chawanmushi, known ingredients such as required seasonings, solid poultry meat, fish meat, shiitake mushrooms, kamaboko, ginnan, and honeywort are used. In addition, known food flavors, food preservatives, antioxidants, colorants and the like may be used if necessary.

The soy milk, the coagulant, and the required food materials are
A predetermined amount of the solution is filled in a predetermined container at room temperature and immediately sealed. At this time, even if a coagulant is mixed with soy milk, it does not cause the soy milk to coagulate at room temperature. For the heat treatment, it is boiled in boiling water or steamed. By such heat treatment, soy milk is coagulated by the action of the coagulant to form an elastic gel structure to produce the required gelled food.

Although pudding and chawanmushi have been shown as the gelled food according to the present invention, the present invention is not limited to this and can be applied to other known gelled foods. Also, soy milk, a coagulant, and the necessary foodstuffs may be filled and sealed in a container, refrigerated and stored, and optionally heat-treated to be coagulated and eaten.

[0013]

EXAMPLES One example of the present invention will be shown below, but the present invention is not limited to the example. Example 1 200 g of soy milk separated and prepared by a centrifuge having a mesh of 1000 mesh, 1.5 g of a coagulant, and 1 sugar.
0 g, and an appropriate amount of milk and vanilla essence were mixed and stirred, and then the desired container was filled and hermetically sealed. Then, it was boiled in hot water at 100 ° C. for 15 minutes to obtain a pudding.

Comparative Example 1 50 g of egg yolk, 150 g of water, 10 g of sugar, and an appropriate amount of milk and vanilla essence were mixed and stirred, and the same treatment as in Example 1 was performed to obtain a pudding.

Example 2 200 g of soy milk separated and prepared by a centrifuge having a mesh of 1000 mesh, 1.5 g of a coagulant, and an appropriate amount of seasoning were mixed and stirred, and then shiitake as a solid, Chicken, Ginnan and Mitsuba were added and filled in the required container and sealed. Then, it was boiled in hot water at 100 ° C. for 20 minutes to obtain chawanmushi.

Comparative Example 2 150 g of soup stock and 50 g of egg were mixed and stirred,
Thereafter, the same treatment as in Example 2 was performed to obtain chawanmushi.

The pudding and chawanmushi obtained in each of Examples 1 and 2 and Comparative Examples 1 and 2 were subjected to a sensory test with respect to appearance, hardness, texture and flavor by 5 panelists. As a result, the example product and the comparative example product were
The same good results were obtained, which were comparable to each other in all points of hardness, texture and flavor.

[0018]

EFFECT OF THE INVENTION According to the present invention, soy milk produced from soybeans containing a large amount of high-quality and low-calorie vegetable proteins and fats comparable to beef and eggs is used as a gelling agent. Therefore, compared with the conventional example using eggs as a gelling material, it is possible to manufacture a gelled food that is not only cheaper but also health-conscious. Also,
Soymilk can be solidified by the action of a coagulant to form a gel structure with extremely strong elasticity, so it can exhibit a texture and flavor comparable to that of egg gelled tissue. Is. Furthermore, since it is filled in a container in a sealed state, it can be stored in a heat-treated state and can be easily cooked and eaten as needed by storing it in an unheated state. Is.

Claims (1)

[Claims] 1. A method for producing a gelled food, which comprises filling a required container with soy milk, a coagulant, and foodstuffs, sealing the mixture, and heat-treating the soybean so as to coagulate it.