JPS5849225B2 - Mousse-like food made from soy milk - Google Patents
Mousse-like food made from soy milkInfo
- Publication number
- JPS5849225B2 JPS5849225B2 JP56081649A JP8164981A JPS5849225B2 JP S5849225 B2 JPS5849225 B2 JP S5849225B2 JP 56081649 A JP56081649 A JP 56081649A JP 8164981 A JP8164981 A JP 8164981A JP S5849225 B2 JPS5849225 B2 JP S5849225B2
- Authority
- JP
- Japan
- Prior art keywords
- milk
- food
- soy milk
- mousse
- agar
- 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
Links
Description
【発明の詳細な説明】 本発明は、豆乳を用いたムース状の食品に関する。[Detailed description of the invention] The present invention relates to a mousse-like food product using soy milk.
近年、美容健康食品として、豆腐の価値が世界的に認め
られてきた。In recent years, the value of tofu as a beauty and health food has been recognized worldwide.
そこで、本発明は豆乳を用いて、更に口当りよく万人向
けの食品を提供するべく開発された。Therefore, the present invention was developed to provide a food that is more palatable and suitable for everyone, using soy milk.
本発明の食品は、寒天、甘味料、豆乳及びミルクを含む
熱水溶液を冷却凝固して得られるものである。The food of the present invention is obtained by cooling and coagulating a hot aqueous solution containing agar, a sweetener, soybean milk, and milk.
寒天及び豆乳の量は、特に限定されないが、豆乳の風味
及び栄養価を程よく発揮させ、口当りのよい食品とする
ためには、寒天が製品の０．４〜２．０重量％を占め、
豆乳が８〜２５重量％を占めるようにするのが好ましい
。The amounts of agar and soy milk are not particularly limited, but in order to properly exhibit the flavor and nutritional value of soy milk and make it a palatable food, agar should account for 0.4 to 2.0% by weight of the product;
Preferably, soy milk accounts for 8 to 25% by weight.
本発明では豆乳とミルクの併用により、ミルクのカゼイ
ンの働きによって豆乳の臭いを消すことができ、非常に
食し易く、滋養に富んだ食品を提供できる。In the present invention, by using soymilk and milk in combination, the odor of soymilk can be eliminated by the action of casein in the milk, and a highly edible and nutritious food can be provided.
ミルクは豆乳に対し±２０重量％の割合で使用されれば
よいが、特に±１０重量％程度と、ほぼ同量の割合であ
るのが好ましい。Milk may be used in a proportion of ±20% by weight relative to soybean milk, but it is particularly preferable that the proportion be approximately the same, approximately ±10% by weight.
本発明の食品は、更に果実又はそのジュースを含んでも
よく、これらは通常寒天や豆乳を含む熱水溶液裏ごし後
に添加される。The food products of the invention may further contain fruits or their juices, which are usually added after straining in a hot aqueous solution containing agar or soy milk.
なお、本発明では、一般的な食品添加剤が併用されても
よく、甘味料も果糖、庶糖などの天然甘味料であっても
合戊甘味料であってもよい。In the present invention, general food additives may be used in combination, and the sweetener may be a natural sweetener such as fructose or sucrose, or a synthetic sweetener.
実施例 寒天 ３０ｇ 果糖 ４５０ｇ 水 ４２００ｇ を混合し、数時間トロ火で煮て均一な溶液を得た。Example Agar 30g Fructose 450g 4200g water The mixture was mixed and boiled for several hours to obtain a homogeneous solution.
この段階で約２０％の水の蒸発があった。At this stage there was about 20% water evaporation.
別に
ミルク ６２０ｇ
豆乳 ６２０ｇ
からなる混合液を準備しておき、これを先の寒天溶液に
添加し、よく攪拌した後、裏ごしをした。Separately, a mixed solution consisting of 620 g of milk and 620 g of soy milk was prepared, and this was added to the agar solution, stirred thoroughly, and then strained.
得られた液を一定温度迄冷却し、 フルーツの生ジュース ９ ００ｇ を混入攪拌し、脱泡した。Cool the obtained liquid to a certain temperature, Fresh fruit juice 900g was stirred and defoamed.
次いで、器に細かくした果実を適量入れ、その上に脱泡
した寒天液を静かに注ぎ、密閉した後、ボイラーにて９
５℃４０分間の殺菌をし、冷却凝固した。Next, put an appropriate amount of finely chopped fruit in a container, gently pour defoamed agar liquid onto it, seal it, and boil it in a boiler for 9 minutes.
The mixture was sterilized at 5°C for 40 minutes and solidified by cooling.
製品は、軽やかな口当りのよい食品であった。The product was a light and palatable food.
本発明は、このように従来豆腐以外の食品に製造される
ことのなかった豆乳を、ムース状の食品に仕上げること
により、だれもが日常的に食することのできる、栄養価
に富んだ低カロリー食品を得た。The present invention takes soy milk, which has conventionally not been made into foods other than tofu, and makes it into a mousse-like food, making it a low-calorie food rich in nutrients that anyone can eat on a daily basis. Got calorie food.
Claims (1)
却凝固して得られるものであって豆乳に対してミルクが
±２０重量％の割合で含まれることを特徴とするムース
状の食品。 ２ 寒天が０．４〜２．０重量％の割合で含まれること
を特徴とする特許請求の範囲第１項記載の食品。 ３ 豆乳が８〜２５重量％の割合で含まれることを特徴
とする特許請求の範囲第１項又は第２項記載の食品。 ４ 果実及び／又は果実のジュースが混入されているこ
とを特徴とする特許請求の範囲第１項〜第３項いずれか
に記載の食品。[Claims] 1. It is obtained by cooling and coagulating a hot aqueous solution containing agar, sweetener, soy milk, and milk, and is characterized by containing milk at a ratio of ±20% by weight to soy milk. Mousse-like food. 2. The food according to claim 1, characterized in that agar is contained in a proportion of 0.4 to 2.0% by weight. 3. The food according to claim 1 or 2, characterized in that soybean milk is contained in a proportion of 8 to 25% by weight. 4. The food according to any one of claims 1 to 3, characterized in that it contains fruit and/or fruit juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56081649A JPS5849225B2 (en) | 1981-05-26 | 1981-05-26 | Mousse-like food made from soy milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56081649A JPS5849225B2 (en) | 1981-05-26 | 1981-05-26 | Mousse-like food made from soy milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57194758A JPS57194758A (en) | 1982-11-30 |
| JPS5849225B2 true JPS5849225B2 (en) | 1983-11-02 |
Family
ID=13752180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56081649A Expired JPS5849225B2 (en) | 1981-05-26 | 1981-05-26 | Mousse-like food made from soy milk |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5849225B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0139952B1 (en) * | 1983-09-21 | 1987-08-12 | Societe Des Produits Nestle S.A. | Process for preparing a soya jelly |
| JP4540231B2 (en) | 1998-10-28 | 2010-09-08 | 三栄源エフ・エフ・アイ株式会社 | Composition containing sucralose and its application |
-
1981
- 1981-05-26 JP JP56081649A patent/JPS5849225B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57194758A (en) | 1982-11-30 |
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