JPS61231958A - Production of food - Google Patents
Production of foodInfo
- Publication number
- JPS61231958A JPS61231958A JP60075194A JP7519485A JPS61231958A JP S61231958 A JPS61231958 A JP S61231958A JP 60075194 A JP60075194 A JP 60075194A JP 7519485 A JP7519485 A JP 7519485A JP S61231958 A JPS61231958 A JP S61231958A
- Authority
- JP
- Japan
- Prior art keywords
- foods
- miso
- food
- salt
- milk
- 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
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
イ)産業上の利用分野。
本発明は、食品類の製造方法に関する。
即ち、凍結、解凍を経て少なくとも一部の食感は、凍結
前の状態にある食品類を製造するにあたり、味噌類及び
乳腐類又は減塩された味噌類及び減塩された乳S類の単
独又は混合物(以後、単に凍結変性緩慢料と呼称)を他
の食品類、即ち穀類、いも類、菓子類、豆類、魚介類、
畜肉類、卵類、乳類、野菜類、調味料、調理加工食品等
に混合する食品製造方法に関する件である。
口)従来の技術
従来、食品類の凍結変性緩慢料として、砂糖類、油脂類
又は酵母エキス等が使用されているが、糖分、油脂分等
のカロリー源を嫌ったり、酵母エキスの臭、味、色を嫌
ったりする場合の適切な変性緩慢料が知られていない。
ハ)発明が解決しようとする問題点
本発明はこのような糖類、油脂類、酵母エキス類に替わ
る緩慢料を得ることを目的し、安価、安全、保健的、美
味、低カロリー等の特徴を有し、取り扱い、保存が容易
である緩慢料を提供しようというものである。
二)問題点を解決するための手段
次に本発明の内容を順を追って説明する。
本発明に於ける、凍結、解凍を経て少なくとも一部の食
感は凍結前の状態にある食品類の製造、とは次の内容の
ものである。
本発明に於ける凍結とは急速、緩慢いずれでも差し支え
ない。又、解凍とは、物性として凍結が解除された状態
のものをいう。
凍結、解凍による食感の変化の代表的なものを数例あげ
ると、豆腐は凍結豆腐となり、豆腐の原食感は殆ど喪失
している。又、卵白の加熱処理物は凍結卵白となり、海
綿状となる。水産ねり製品の「かまぼこ」等は、凍結に
よって、ぼそぼその食感の「かまぼこ」になる。
即ち、本発明の少なくとも一部の食感は、凍結前の状態
にあるとは、先例の豆腐は凍結によってもソフトな豆腐
感を有し、卵白の加熱処理物は、多少のプリン感を有し
、「かまぼこ」も多少のプリン感を有していることであ
る。即ち、本発明は、食品の凍結前及び凍結後の食感に
類似性をもった食品類を製造することである。
本発明に使用する味噌類又は乳腐類は次の内容のもので
ある。
味噌類(米味噌、麦味噌、豆味噌類を使用する。)
乳腐類(豆腐よりカビ豆腐を経てつくられるもの。)
上記味噌類、乳腐類の減塩味噌類又は減塩乳腐類は次の
内容のものである。
(1)使用減塩物の、減塩率は使用目的及び他の食品類
の品種によって異なる。
(2)残存塩の少ない減塩味噌、減塩孔間等程、他の食
品類との混合に於ける凍結変性の緩慢性がよい。
本発明の味噌類及び乳腐類又は減塩味噌及び減塩孔間等
の添加物を他の食品類に混合する内容は次の通りである
。
(他の食品類)
本発明の内容説明に、他の食品類を全部記載することは
困難なので、代表的なものを記載して内容説明にかえる
。又該添加物名及び使用量(食品の重量に対する添加物
の使用重量%)及びその残存塩%を記載する。
米味噌 5% 13%
米味業 9% 13%
(塩すり時使用、 分を除く比率)
ハンバーグ 米味噌 5% 13%
卵類 厚焼玉子 減塩
米味噌 20% 1%以下
マーボー
ドーフ #20% 〃
I 減塩
孔間 10% 〃
″ 減繰
豆噌20% 〃
藻類 わかめ 減塩
ペースト 米味噌 20% 1%以下以上の如く代
表例を整理することができる。
普通の味噌類及び乳腐類は、塩分が多いため他の食品に
対し10%以上(重量)添加物として使用することには
難点があるが、該減塩物については添加物としての使用
量に制限はない。
本発明の該添加物を他の食品類に混合する場合、厳密に
は食品類の種別、質によって異なるが、端的には混じり
あえれば差し支えない。
即ち、ペースト状、粉末状、粗又は細の塊状、細片状、
高粘性状、液状、ねり吻状であっても、該添加物が混合
できれば差し支えない。混合後、凍結するか又は該混合
後加熱処理後凍結するか、目的に応じて凍結すればよい
。但し、加熱前又は後の凍結は物によって多少その物性
が異なるので、その都度小実験することが好ましい。
又、該添加物と併用して油脂、糖、調味料の使用は本発
明の効果をより高くする。
即ち、他の食品類に本発明の凍結変性緩慢料を1%使用
して砂糖3〜5%及び油脂1〜5%を使用すると、該緩
慢料3〜5%使用した効果を有する。ただ、糖類、油脂
類の使用は食品の味として普遍的に使用できるわけでな
いので、少々本発明の趣旨に反する。
ホ)発明の効果
本発明の効果を以上のように詳細説明したが、その効果
は次のようなものである。
1)本発明にかかわる天然の味噌、孔間又は減塩味噌、
孔間が凍結変性緩慢料としての使用は安価、安全、保健
的、美味、低カロリー等の蛋白質の高度利用方法である
。
2)減塩の味噌及び孔間の使用は特に保健的、かつ効果
的な大豆蛋白質の新しい利用方法である。
3)本発明にかかわる凍結変性緩慢料は取り扱い、保存
が容易で特に減塩された味噌及び孔間は著しく重要な栄
養食品を兼ねている。
4)味噌及び乳腐類を凍結変性緩慢料として使用すると
その臭気に特徴があるのでそれを嫌う場合、減塩工程、
即ち一般的には透析系又は限界濾過系による工程を経た
ものは臭気が著しく減じているので容易に緩慢料として
使用することができる。
5)上記lより4の特徴ある凍結変性緩慢料と他の食品
類との混合によって製造された食品類は、保健的、栄養
的、安全性、美味性、低カロリーの各々の性質の優れた
食品類で、かつ著しく特徴のある冷凍食品性をもってい
るものである。
へ)実施例b) Industrial application field. The present invention relates to a method for producing foods. In other words, the texture of at least part of the food after freezing and thawing is determined by using only miso and milk rot or reduced-salt miso and reduced-salt milk S when producing foods in the state before freezing. or the mixture (hereinafter simply referred to as freeze denaturation slowing agent) to other foods, such as grains, potatoes, confectionery, beans, seafood,
This case concerns a method of manufacturing food that is mixed with livestock meat, eggs, milk, vegetables, seasonings, cooked processed foods, etc. Conventional technology Conventionally, sugars, fats and oils, yeast extracts, etc. have been used as freeze denaturation slowing agents for foods. , there is no known suitable denaturation slowing agent for those who dislike the color. C) Problems to be solved by the invention The purpose of the present invention is to obtain a laxative that can replace such sugars, oils and fats, and yeast extracts, and which has characteristics such as being inexpensive, safe, healthy, delicious, and low in calories. The purpose is to provide a laxative that is easy to hold, handle, and store. 2) Means for solving the problems Next, the contents of the present invention will be explained in order. In the present invention, the production of foods whose texture remains at least partially in the state before freezing after freezing and thawing refers to the following. Freezing in the present invention may be either rapid or slow. Moreover, thawing refers to a state in which the physical property is unfrozen. To give a few typical examples of changes in texture due to freezing and thawing, tofu becomes frozen tofu, and most of the original texture of tofu is lost. Moreover, the heated egg white becomes frozen egg white and becomes spongy. Fish paste products such as ``Kamaboko'' become ``Kamaboko'' with a lumpy texture when frozen. In other words, the texture of at least part of the present invention is in the state before freezing, which means that the tofu of the previous example has a soft tofu texture even after freezing, and the heated egg white has a slight pudding texture. However, ``Kamaboko'' also has some pudding taste. That is, the present invention is to produce foods that have similar textures before and after freezing. The miso or milk rot used in the present invention has the following contents. Misos (rice miso, barley miso, soybean miso are used) Milk curd (made from mold tofu rather than tofu) The above miso and milk curds are reduced-salt misos or reduced-salt milk curds as follows: It is about the content. (1) The salt reduction rate of the reduced-salt products used varies depending on the purpose of use and the type of other foods. (2) Low-salt miso with low residual salt, low-salt miso, etc., is good for slow freeze denaturation when mixed with other foods. The additives of the present invention, such as miso and milk rot or low-salt miso and low-salt Konama, are mixed with other foods as follows. (Other foods) It is difficult to describe all other foods in the description of the present invention, so representative ones will be described instead. In addition, the name and amount of the additive used (weight % of the additive used relative to the weight of the food), and the percentage of residual salt thereof should be recorded. Rice miso 5% 13% Rice flavoring industry 9% 13% (Used for salting, ratio excluding minutes) Hamburg steak Rice miso 5% 13% Eggs Thick baked egg Low-salt rice miso 20% 1% or less Mabo Dofu #20% 〃 I Salt reduction between holes 10% 〃 ″ Reduced recycle soybean paste 20% 〃 Algae Wakame reduced salt paste Rice miso 20% Typical examples can be organized as below 1%. Ordinary miso and milk rot Since it has a high salt content, it is difficult to use it as an additive of 10% or more (by weight) to other foods, but there is no limit to the amount of the reduced salt product used as an additive. When mixing things with other foods, strictly speaking it depends on the type and quality of the food, but in general there is no problem as long as they can be mixed together.In other words, it can be in the form of a paste, powder, coarse or fine lumps, or pieces. ,
There is no problem even if the additive is in a highly viscous, liquid, or sticky form as long as it can be mixed. Depending on the purpose, the mixture may be frozen after mixing, or after heat treatment after the mixing. However, since the physical properties of freezing before or after heating differ depending on the material, it is preferable to conduct a small experiment each time. Further, the use of fats and oils, sugars, and seasonings in combination with the additives further enhances the effects of the present invention. That is, if 1% of the freeze denaturation slowing agent of the present invention is used in other foods, and 3 to 5% of sugar and 1 to 5% of fats and oils are used, the effect of using 3 to 5% of the slowing agent is obtained. However, since the use of sugars and fats and oils cannot be universally used to flavor foods, it is somewhat contrary to the purpose of the present invention. e) Effects of the invention The effects of the invention have been explained in detail above, and the effects are as follows. 1) Natural miso, koma or low-salt miso according to the present invention,
The use of porosity as a freeze denaturation slowing agent is an advanced method of utilizing proteins, which is inexpensive, safe, healthy, delicious, and low in calories. 2) The use of low-salt miso and koma is a particularly healthy and effective new way to utilize soybean protein. 3) The freeze-denaturation slowing agent according to the present invention is easy to handle and store, and especially low-salt miso and koma serve as extremely important nutritional foods. 4) If you dislike the use of miso and milk rot as freeze denaturation slowing agents because of their characteristic odor, use the salt reduction process,
That is, in general, products that have undergone a process using a dialysis system or an ultrafiltration system have significantly reduced odor and can therefore be easily used as a laxative. 5) Foods manufactured by mixing the characteristic freeze denaturation slowing agent described in 4 above with other foods have excellent health, nutritional, safety, deliciousness, and low calorie properties. It is a type of food and has the characteristics of a frozen food. f) Example
(1)本発明に使用する味噌類、乳腐類、又は減塩味噌
、減塩孔間を総称して凍結変性緩慢料という、又、減塩
物については残存塩分1%のものについては「1%減塩
」と表示する。
(2)混合方式中(播)は播潰機使用、(混)は混練機
使用、(す)はサイレントカッター使用、混合は単純混
合。
(3)混合物の処理は、(直)は混合物の直接凍結、(
熱)は混合物のオーブン加熱冷却後凍結、(蒸)は混合
物の蒸気処理後凍結、(湯)は混合物の熱湯処理後凍結
、(油)は混合物の油揚げ処理後凍結。
(4)凍結時間は凍結開始より取り出す迄の時間。
(5)凍結物を常温解凍しての食感比較食感比較が凍結
変性の度合を比べるのに他の方法に比べ正確なので(食
用の可否)、次の内容を基準として数値化した。
◎凍結、解凍後の食品の食感を、該食品の凍結前の食感
と比較して、全く同じ場合「5」と表示し、全く異なる
場合を「零」とし、多少でも食感が残存しているものを
「1」と表示して凍結変性を表示する。又、乳化がこわ
れた場合は油分の分離状況を記載する。
(6)実施例(1)〜(3)迄を文章例とし、操作、内
容の類似している(4)〜(31)迄を煩瑣をさけるた
め表として纏めた。
実施例(1)
強力粉1000 gと米味噌50gと水500m1 と
を(混)にて充分練り、製麺機にかけ生うどんとする。
それを(湯)処理後凍結、凍結時間48時間後の食感比
較「1」。
食品目的 冷凍用うどん
実施例(2)
強力粉1000 gと1%以下減塩米味噌200gと水
400m1 とを(混)にて充分練り、製麺機にかけ生
うどんとする。それを(湯)処理後凍結、凍結時間48
時間後の食感比較「3」。
食品目的 冷凍用うどん
実施例(3)
さつま芋の(蒸)1000gを皮むきしたものをペース
ト状にし、砂糖100gと1%以下減塩米味噌200g
を(混)にて充分混合後、厚さ約30m、縦横約200
armにして凍結、凍結時間48時間後の食感「3」
。
食品目的 冷凍用いもようかん(1) The miso, milk rot, or low-salt miso used in the present invention is collectively referred to as a freeze denaturation slowing agent, and for low-salt products with 1% residual salt, it is referred to as "1". % salt reduction.” (2) Mixing method (Sowing) uses a crusher, (mixing) uses a kneader, (su) uses a silent cutter, and mixing is simple. (3) Processing of the mixture includes (direct) direct freezing of the mixture, (
(Heat) means the mixture is heated and cooled in an oven and then frozen; (Steaming) means the mixture is steamed and then frozen; (Hot water) the mixture is treated with boiling water and then frozen; (Oil) the mixture is fried and then frozen. (4) Freezing time is the time from the start of freezing until removal. (5) Comparison of texture after thawing frozen products at room temperature Since texture comparison is more accurate than other methods for comparing the degree of freeze denaturation (whether or not it is edible), it was quantified based on the following criteria. ◎Compare the texture of the food after freezing and thawing with the texture of the food before freezing. If the texture is exactly the same, it will be marked as "5", and if it is completely different, it will be marked as "zero", and even if some texture remains. ``1'' indicates freeze denaturation. Also, if the emulsification is broken, record the oil separation status. (6) Examples (1) to (3) are used as text examples, and sentences (4) to (31), which have similar operations and contents, are summarized in a table to avoid clutter. Example (1) 1000 g of strong wheat flour, 50 g of rice miso, and 500 ml of water are thoroughly kneaded (mixed) and put into a noodle making machine to make raw udon noodles. It was treated with (hot water) and frozen, and the texture was compared ``1'' after 48 hours of freezing time. Food Purpose Udon Noodles for Freezing Example (2) 1000 g of strong flour, 200 g of 1% or less salt-reduced rice miso, and 400 ml of water are thoroughly kneaded (mixed) and put into a noodle machine to make fresh udon noodles. After processing it (hot water), freeze it, freezing time 48
Comparison of texture after time "3". Food purpose Udon noodles for freezing Example (3) Peel 1000g of sweet potato (steamed) and make it into a paste, add 100g of sugar and 200g of 1% or less salt-reduced rice miso.
After mixing thoroughly with
Freeze in the arm, texture ``3'' after 48 hours of freezing time
. For food purposes: Frozen yokan
Claims (1)
前の状態にある食品類を製造するにあたり、味噌類及び
乳腐類の単独又は混合物を他の食品類に混合することを
特徴とする食品類の製造方法。 2 他の食品類が、穀類、いも類、菓子類、豆類、魚介
類、畜肉類、卵類、乳類、野菜類、調味料、調理加工食
品、藻類であるところの特許請求の範囲第1項記載の食
品類の製造方法。 3 味噌類及び乳腐類の単独又は混合物を他の食品類と
混合する割合は、他の食品類が普通状態100部に対し
、3部以上とし、他の調味材即ち糖類及び油脂類との併
用に於いて1部以上であるところの特許請求の範囲第1
項記載の食品類の製造方法。 4 凍結、解凍を経て、少なくとも一部の食感は、凍結
前の状態にある食品類を製造するにあたり、減塩された
味噌類、又は減塩された乳腐類の単独又は混合物を他の
食品類に混合することを特徴とする食品類の製造方法。 5 他の食品類が、穀類、いも類、菓子類、豆類、魚介
類、畜肉類、卵類、乳類、野菜類、調味料、調理加工食
品、藻類であるところの特許請求の範囲第4項記載の食
品類の製造方法。 6 減塩された味噌類及び減塩された乳腐類等の単独又
は混合物を他の食品類と混合する割合は、他の食品類が
普通状態100部に対し、3部以上とし、他の調味材即
ち糖類及び油脂類との併用に於いて1部以上であるとこ
ろの特許請求の範囲第4項記載の食品類の製造方法。[Scope of Claims] 1. After freezing and thawing, the texture of at least part of the food can be changed by mixing miso and milk rots alone or in a mixture with other foods when producing foods that are in the state before freezing. A method for producing foods characterized by: 2 Claim 1 in which the other foods are grains, potatoes, confectionery, beans, seafood, meat, eggs, milk, vegetables, seasonings, cooked processed foods, and algae. Methods for manufacturing the foods described in Section 1. 3. The proportion of miso and milk rots alone or in combination with other foods should be 3 parts or more per 100 parts of other foods, and should not be used in combination with other seasonings, such as sugars and fats and oils. Claim 1 which is one or more parts in
Methods for manufacturing the foods described in Section 1. 4. When producing foods that have undergone freezing and thawing, at least part of which retains the texture before freezing, use reduced-salt miso or reduced-salt milk rots alone or in combination with other foods. 1. A method for producing food products characterized by mixing them with food products. 5 Claim No. 4 in which the other foods are grains, potatoes, confectionery, beans, seafood, meat, eggs, milk, vegetables, seasonings, cooked processed foods, and algae. Methods for manufacturing the foods described in Section 1. 6. The proportion of reduced-salt miso and reduced-salt milk rot, etc. alone or in combination with other foods shall be at least 3 parts per 100 parts of other foods, and other seasonings shall not be added. The method for producing foods according to claim 4, wherein the amount is 1 part or more when used in combination with ingredients, ie, saccharides and fats and oils.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60075194A JPS61231958A (en) | 1985-04-09 | 1985-04-09 | Production of food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60075194A JPS61231958A (en) | 1985-04-09 | 1985-04-09 | Production of food |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS61231958A true JPS61231958A (en) | 1986-10-16 |
Family
ID=13569137
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60075194A Pending JPS61231958A (en) | 1985-04-09 | 1985-04-09 | Production of food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61231958A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007129985A (en) * | 2005-11-11 | 2007-05-31 | Ina Food Ind Co Ltd | Soybean fermented material-containing food product, and food oil absorption suppressing composition, food peelability improving composition, food emulsification stabilizing composition, saccharide crystallization inhibiting composition, oil and fat crystallization inhibiting composition, maillard reaction promoting composition, food offensive smell/taste suppressing composition, and starch food product aging delaying composition |
US7651720B2 (en) * | 2000-11-13 | 2010-01-26 | Nippon Suisan Kaisha, Ltd. | EPA and/or DHA-containing acidic milks |
-
1985
- 1985-04-09 JP JP60075194A patent/JPS61231958A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7651720B2 (en) * | 2000-11-13 | 2010-01-26 | Nippon Suisan Kaisha, Ltd. | EPA and/or DHA-containing acidic milks |
JP2007129985A (en) * | 2005-11-11 | 2007-05-31 | Ina Food Ind Co Ltd | Soybean fermented material-containing food product, and food oil absorption suppressing composition, food peelability improving composition, food emulsification stabilizing composition, saccharide crystallization inhibiting composition, oil and fat crystallization inhibiting composition, maillard reaction promoting composition, food offensive smell/taste suppressing composition, and starch food product aging delaying composition |
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