JPS62201561A - Production of vienna sausage-shaped food comprising 'tofu' as main raw material - Google Patents
Production of vienna sausage-shaped food comprising 'tofu' as main raw materialInfo
- Publication number
- JPS62201561A JPS62201561A JP61041733A JP4173386A JPS62201561A JP S62201561 A JPS62201561 A JP S62201561A JP 61041733 A JP61041733 A JP 61041733A JP 4173386 A JP4173386 A JP 4173386A JP S62201561 A JPS62201561 A JP S62201561A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- casing
- frozen
- food
- raw material
- 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.)
- Granted
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 38
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 239000002994 raw material Substances 0.000 title claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000002075 main ingredient Substances 0.000 claims description 17
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- 235000013345 egg yolk Nutrition 0.000 claims description 12
- 210000002969 egg yolk Anatomy 0.000 claims description 12
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- -1 dry Substances 0.000 claims 1
- 239000000779 smoke Substances 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 238000007710 freezing Methods 0.000 abstract description 8
- 230000008014 freezing Effects 0.000 abstract description 8
- 238000007796 conventional method Methods 0.000 abstract description 5
- 235000013580 sausages Nutrition 0.000 abstract description 5
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000009746 freeze damage Effects 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000015277 pork Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、低カロリー、高蛋白食品である豆腐を主原料
とするウィンナ−状食品の製造方法に関するものである
。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a wiener-like food whose main ingredient is tofu, which is a low-calorie, high-protein food.
豚肉その他の獣肉類や魚肉を主原料とするランイナーは
従来から周知であるが、これらの従来のウィンナ−は、
カロリーが高いため、低カロリー。Runners whose main ingredients are pork, other animal meat, or fish have been well known for a long time, but these conventional sausages are
High in calories, low in calories.
高蛋白のウィンナ−状食品の出現が望まれている。It is hoped that a high-protein wiener-like food will emerge.
しかし、低カロリー、高蛋白である豆腐を主原料とした
ウィンナ−状食品は未だ製造されたことがない。However, a sausage-like food made from tofu, which is low in calories and high in protein, has not yet been produced.
本発明者は、低カロリー、高蛋白のウィンナ−状食品を
得るため、豆腐を主原料として従来のウィンナ−と同様
の方法により試作したところ、豆腐蛋白がボロボロのま
まで結着させることができず、このため到底製品化し得
ないことが判明した。In order to obtain a low-calorie, high-protein wiener-like food, the present inventor produced a prototype using tofu as the main ingredient using the same method as conventional wiener, and was able to bind the tofu protein while remaining crumbly. However, it was found that it was impossible to commercialize the product for this reason.
すなわち、塩ずりした豚肉と塩すりした魚のすりみとの
混合物に対し、その混合物と等量ないしそれより多めの
量の豆腐を混合し、これに澱粉、砂糖、調味料、スパイ
スなどを添加して高速カッターにより混和し、これをウ
ィンナ−のケーシング中に充填し、常法に従って自動機
内において乾燥。In other words, to a mixture of salted pork and salted fish paste, an equal or larger amount of tofu is mixed with the mixture, and starch, sugar, seasonings, spices, etc. are added to this mixture. The mixture is mixed using a high-speed cutter, filled into a wiener casing, and dried in an automatic machine using conventional methods.
スモーク処理、クツキングした後冷却し、ピーリング（
ウィンナ−のケーシングを剥離）したところ、得られた
製品は、豆腐蛋白相互および豆腐蛋白と他の配合物との
間に結着力が全くなく、例えば手でにぎるとたちまちに
して潰れてバラバラになる。After being smoked and kneaded, it is cooled and peeled (
When the wiener casing was peeled off), the resulting product had no binding force between the tofu proteins or between the tofu proteins and other ingredients, and when squeezed by hand, for example, it immediately crushed and fell apart. .
また、この種の食品は、鮮度を保持しつつ市場に流通せ
しめるためには冷凍することが必要であるが、豆腐を主
原料にした場合には、解凍すると水分かにじみ出る凍結
障害を起すおそれがある。In addition, this kind of food needs to be frozen in order to maintain its freshness and be distributed on the market, but if tofu is used as the main ingredient, there is a risk of freezing damage due to water oozing out when thawed. be.
このように、豆腐が低カロリー、高蛋白の優良な食品で
あることは判っていても、豆腐を主原料としてウィンナ
−状の食品にすることは極めて困難であって、このため
、未だ豆腐を主原料とするウィンナ−状食品を製造して
重版されたことはない。Although it is known that tofu is an excellent low-calorie, high-protein food, it is extremely difficult to make a sausage-like food using tofu as the main ingredient, and for this reason, people still do not use tofu. It has never been reprinted by producing the wiener-like food that uses it as the main ingredient.
本発明は、前記の如き従来技術の問題点を改善し、豆腐
を主原料とする低カロリー、高蛋白の食品であり乍ら、
従来の肉類を主原料とするウィンナ−と同様に、蛋白相
互が強固に結着して形崩れすることがなく、しかも凍結
障害を起すこともないウィンナ−状食品を提供すること
を目的とする。The present invention improves the problems of the prior art as described above, and is a low-calorie, high-protein food that uses tofu as the main ingredient.
The purpose is to provide a wiener-like food that does not lose its shape due to strong binding of proteins to each other and does not cause freezing damage, similar to conventional wieners made from meat as the main ingredient. .
本発明は、前記の如き目的を達成するため、豆腐を冷凍
してブロック状ないしチップ状の冷凍豆腐とし、この冷
凍豆腐を主原料としてこれに澱粉、砂糖、調味料などの
添加物を添加して混合する際、重量比にて１〜３％の卵
黄を加えて均斉に混合し、該混合物をウィンナ−のケー
シングに充填し、その後常法に従って水洗、乾燥、スモ
ーク処理、クツキングを行って冷却し、ケーシングを剥
離して製品にすることを特徴とする。In order to achieve the above object, the present invention freezes tofu to produce frozen tofu in the form of blocks or chips, and uses this frozen tofu as the main raw material to which additives such as starch, sugar, and seasonings are added. When mixing, add 1 to 3% egg yolk by weight and mix evenly.The mixture is filled into a wiener casing, and then washed with water, dried, smoked, and kneaded according to conventional methods, and cooled. It is characterized by peeling off the casing and making it into a product.
豆腐を冷凍すると、凍結によって蛋白変性を起して同じ
豆腐蛋白であり乍ら、結着力が生じ、蛋白同志および他
の配合物と強く結着して肉類を主原料とするものと同様
のウィンナ−状食品を得ることができる。また、卵黄を
重量比にて１〜３％配合すると、卵黄が豆腐蛋白の表面
をコーティングして凍結障害を起すことがなくなる。卵
黄の配合比は、１％未満では凍結障害防止効果を発揮す
ることができず、３％以上配合しても効果は変らないの
で、それ以上の配合は無駄である。When tofu is frozen, the protein is denatured due to freezing, and although it is the same tofu protein, it develops binding strength and binds strongly with other proteins and other compounds, resulting in a wiener similar to those made from meat as the main ingredient. --like foods can be obtained. Further, when 1 to 3% by weight of egg yolk is added, the egg yolk will not coat the surface of tofu protein and cause freezing damage. If the blending ratio of egg yolk is less than 1%, the effect of preventing freezing damage cannot be exhibited, and if the blending ratio is 3% or more, the effect will not change, so blending more than that is wasteful.
本発明は、前記の如く、豆腐を主原料とするものである
が、この主原料の意味は必らずしも１００％を指すもの
ではなく、例えば、豆腐５０％、豚肉または牛肉３０％
、魚のすりみ２０％の如く、他の動物蛋白を混合して使
用することもできる。また、主原料として豆腐１００％
の場合には、牛または豚のエキスなどを配合する。また
、豆腐は、所謂豆腐として完成されたものを使用する場
合もあるが。As mentioned above, the main ingredient of the present invention is tofu, but this main ingredient does not necessarily mean 100%; for example, 50% tofu, 30% pork or beef.
It is also possible to use a mixture of other animal proteins, such as 20% fish surimi. Also, the main ingredient is 100% tofu.
In this case, cow or pig extract is added. In addition, tofu may be used that has been completed as so-called tofu.
豆乳を原料として豆腐状のものを製造した後これを主原
料として本発明を適用することもできる。The present invention can also be applied after producing tofu-like products using soymilk as a raw material and using this as the main raw material.
その他の添加物は、従来のウィンナ−の製造に使用され
ていたものと同様のもの、例えば、澱粉、砂糖、塩、調
味料、スパイスなどを使用し、特に本発明においては°
前述の如く卵黄（生のもの）を配合する。Other additives are the same as those used in the production of conventional sausages, such as starch, sugar, salt, seasonings, and spices.
Add egg yolk (raw) as described above.
以下、本発明の具体的実施例を述べる。Hereinafter, specific examples of the present invention will be described.
実施例１
豚肉 ３０
魚のすりみ ２０
卵黄 ５ （砂糖２．５卵黄２．５の混合物）
澱粉 ０．６
砂糖 １．５
塩 １．５
天然調味料 ２．０
スパイス ０．９
添付図面に示すように、前記豚肉（ゆでたもの）と魚の
すり身とをそれぞれ高速カッターにて５〜８分塩すりし
た後、両者を混合して塩すりし、これとは別に豆腐をブ
ロック状ないしチップ状に砕いたものを一３０℃におい
て急速冷凍し、その冷凍豆腐（品温−２〜−３℃）を前
記肉類の混合物と混合し、低速カッターにて約５分間混
和する。この場合の品温は０〜５℃、好ましくは３℃以
下である。Example 1 Pork 30 Fish paste 20 Egg yolk 5 (Mixture of 2.5 sugar and 2.5 egg yolk)
Starch 0.6 Sugar 1.5 Salt 1.5 Natural seasoning 2.0 Spice 0.9 As shown in the attached drawing, the pork (boiled) and minced fish were each cut for 5 to 8 minutes using a high-speed cutter. After rubbing with salt, mix the two together and rub with salt. Separately, crush the tofu into blocks or chips and quickly freeze at -30°C. ) with the meat mixture and mix with a low speed cutter for about 5 minutes. In this case, the product temperature is 0 to 5°C, preferably 3°C or less.
次に、前記の如くして主原料を混和した後、前記の澱粉
、砂糖、塩、天然調味料、スパイス、および卵黄を添加
し、高速カッターにて３分間均斉に混和し、これを取出
して充填機にかけ、ウィンナ−のケーシング（セルロー
スケーシング）中に充填する。この充填時の品温は１０
℃以下、好ましくは５℃以下である。その後は、図に示
す如く、常法に従って、洗滌、乾燥、スモーク処理、ク
ツキングを行ない、（上記乾燥からクツキングまでは自
動機において行なう）、次いで０６〜５℃に冷却し、ピ
ーリング（ケーシングの剥離）した後装詰めして製品と
する。なお、袋詰めした製品は冷凍庫において冷凍した
後１箱詰めして出荷する。Next, after mixing the main ingredients as described above, add the starch, sugar, salt, natural seasonings, spices, and egg yolk, mix evenly with a high-speed cutter for 3 minutes, and take out the mixture. Put it into a filling machine and fill it into a wiener casing (cellulose casing). The product temperature at the time of filling is 10
℃ or lower, preferably 5℃ or lower. Thereafter, as shown in the figure, washing, drying, smoking, and shoeing are carried out in accordance with the conventional method (the above-mentioned drying and shoeing are carried out in an automatic machine), followed by cooling to 06-5°C and peeling (peeling of the casing). ) and then repacked to produce a product. In addition, the bagged products are frozen in a freezer and then packed into one box and shipped.
前記の如くして得られた製品は、ケーシングを剥離して
も各組成物が強固に結着していて、従来の肉類を主原料
としたウィンナ−と同様に取扱うことができた。これは
前述の如く豆腐を冷凍したことにより蛋白が変性して結
着力が付与されたことによるものと認められる。In the product obtained as described above, even when the casing was peeled off, each composition was firmly bound together, and the product could be handled in the same manner as a conventional wiener made from meat as the main ingredient. This is believed to be due to the protein being denatured by freezing the tofu as described above, giving it binding strength.
また、卵黄を配合したため、冷凍品を解凍しても品質に
は何等の変化もなく、このため従来の肉類を主原料とす
るウィンナ−と同様に冷凍流通を可能ならしめることが
できる。In addition, since egg yolk is added, there is no change in quality even if the frozen product is thawed, making it possible to distribute it frozen in the same way as conventional sausages whose main ingredient is meat.
実施例２
澱粉 ６
卵黄 ５（砂糖２．５卵黄２．５の混合物）砂
Ｎ４
塩 １．５
ボークエキス １．５
その他の香辛料１．５
上記豆腐を一３０℃において急速冷凍した後、前記実施
例１と同様にしてウィンナ−状食品を製造した。Example 2 Starch 6 Egg yolk 5 (mixture of 2.5 sugar and 2.5 egg yolk) Sand N4 Salt 1.5 Bork extract 1.5 Other spices 1.5 After the above tofu was quickly frozen at -30°C, the above-mentioned procedure was carried out. A wiener-shaped food product was produced in the same manner as in Example 1.
以上述べたように、本発明によれば、従来技術では製造
することができなかった豆腐を主原料とする低カロリー
、高蛋白のウィンナ−状食品を得ることができ、しかも
、豆腐を主原料とするにも拘らず、冷凍障害を起すこと
がなくなり、市場における冷凍流通を可能ならしめるこ
とができる。As described above, according to the present invention, it is possible to obtain a low-calorie, high-protein wiener-like food that uses tofu as the main ingredient, which could not be produced using conventional techniques. Despite this, freezing problems do not occur, and frozen distribution in the market becomes possible.
添付図面は、本発明の一実施例を示す製造工程の説明図
である。The accompanying drawings are explanatory diagrams of manufacturing steps showing one embodiment of the present invention.
Claims (1)
腐とし、この冷凍豆腐を主原料としてこれに澱粉、砂糖
、調味料その他の添加物を添加して混合せしめると共に
、その混合時に重量比にて１〜３％の卵黄を加えて均斉
に混合し、該混合物をウインナーのケーシングに充填し
、その後常法に従って水洗、乾燥、スモーク処理、クッ
キングを行なって冷却し、ケーシングを剥離して製品に
することを特徴とする豆腐を主原料とするウインナー状
食品の製造方法。1. Freeze tofu to make frozen tofu in the form of blocks or chips, use this frozen tofu as the main raw material, add starch, sugar, seasonings and other additives and mix, and when mixing, adjust the weight ratio. Add 1 to 3% egg yolk and mix evenly, fill the mixture into the wiener casing, then wash with water, dry, smoke, and cook according to the usual method, cool it, and peel off the casing to make the product. A method for producing a sausage-like food using tofu as a main ingredient.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61041733A JPS62201561A (en) | 1986-02-28 | 1986-02-28 | Production of vienna sausage-shaped food comprising 'tofu' as main raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61041733A JPS62201561A (en) | 1986-02-28 | 1986-02-28 | Production of vienna sausage-shaped food comprising 'tofu' as main raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62201561A true JPS62201561A (en) | 1987-09-05 |
| JPS645870B2 JPS645870B2 (en) | 1989-02-01 |
Family
ID=12616621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61041733A Granted JPS62201561A (en) | 1986-02-28 | 1986-02-28 | Production of vienna sausage-shaped food comprising 'tofu' as main raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62201561A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2217970A1 (en) * | 2003-04-21 | 2004-11-01 | Productos Riba, S.A. | Meat substitutes composition, consists of a potato starch, soya protein and e.g. albumen based mixture prepared with additives suited to requirements |
| JP2022016759A (en) * | 2020-07-13 | 2022-01-25 | 株式会社みすずコーポレーション | Meat-like food product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5860954A (en) * | 1981-10-07 | 1983-04-11 | Asahimatsu Shokuhin Kk | Preparation of gelatinous food of freeze-denaturated soybean protein |
| JPS5910787A (en) * | 1982-07-09 | 1984-01-20 | Waseda Daigaku | Thermodynamical energy convertion device |
-
1986
- 1986-02-28 JP JP61041733A patent/JPS62201561A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5860954A (en) * | 1981-10-07 | 1983-04-11 | Asahimatsu Shokuhin Kk | Preparation of gelatinous food of freeze-denaturated soybean protein |
| JPS5910787A (en) * | 1982-07-09 | 1984-01-20 | Waseda Daigaku | Thermodynamical energy convertion device |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2217970A1 (en) * | 2003-04-21 | 2004-11-01 | Productos Riba, S.A. | Meat substitutes composition, consists of a potato starch, soya protein and e.g. albumen based mixture prepared with additives suited to requirements |
| JP2022016759A (en) * | 2020-07-13 | 2022-01-25 | 株式会社みすずコーポレーション | Meat-like food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS645870B2 (en) | 1989-02-01 |
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