JPS62294040A - Production of ice cream by using soybean as raw material - Google Patents
Production of ice cream by using soybean as raw materialInfo
- Publication number
- JPS62294040A JPS62294040A JP61136461A JP13646186A JPS62294040A JP S62294040 A JPS62294040 A JP S62294040A JP 61136461 A JP61136461 A JP 61136461A JP 13646186 A JP13646186 A JP 13646186A JP S62294040 A JPS62294040 A JP S62294040A
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- soybeans
- dough
- liquid
- tofu
- 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
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 22
- 244000068988 Glycine max Species 0.000 title claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 16
- 239000002994 raw material Substances 0.000 title description 5
- 238000004519 manufacturing process Methods 0.000 title description 4
- 235000013527 bean curd Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000000701 coagulant Substances 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 3
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 3
- 239000008158 vegetable oil Substances 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 abstract description 2
- 108010000912 Egg Proteins Proteins 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract 2
- -1 etc. Substances 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
- 239000012263 liquid product Substances 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000013322 soy milk Nutrition 0.000 description 8
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
３、発明の詳細な説明
「産業上の利用分野」
本発明は大豆を原料としこれより豆腐生地を作り、この
豆腐生地を基にしてアイスクリームを製造せんとする大
豆を原料とするアイスクリーム製造方法に関するもので
ある。Detailed Description of the Invention 3. Detailed Description of the Invention "Field of Industrial Application" The present invention uses soybeans as a raw material to make tofu dough, and to make ice cream based on this tofu dough. The present invention relates to a method for producing ice cream using as a raw material.
「従来の技術」
従来大豆を原料としてアイスクリームを製造することは
一般に行われているが、これは大豆がら豆乳を得てこの
豆乳を基にして製造するものである。"Prior Art" Conventionally, it has been common practice to produce ice cream using soybeans as a raw material, but this involves obtaining soymilk from soybeans and producing it based on this soymilk.
すなわち豆乳を使う場合にはアイスクリームに大豆の臭
味がでないように豆乳製造時に酵素失活などの熱処理を
なして無臭豆乳となしてアイスクリームを製造している
。。That is, when soy milk is used, in order to prevent the odor and taste of soybeans from forming in the ice cream, ice cream is manufactured using heat treatment such as deactivation of enzymes during soy milk production to produce odorless soy milk. .
「発明の解決しようとする問題点」
従来の大豆を原料とするアイスクリームの製造では大豆
の臭味を消すため特別に豆乳を酵素失活などの熱処理を
しなければならずこれは手数がかかるとともに甚だ面倒
な措置である。``Problems to be solved by the invention'' In the conventional production of ice cream using soybeans, soymilk must be specially heat-treated to remove the odor and taste of soybeans, which is time-consuming. This is also an extremely troublesome measure.
そこで本発明はこのような手間のかかる措置を用いずに
、豆腐が凝固時に凝固剤の反応により臭味がな（なると
いう事実に基づいて、これを利用してアイスクリームを
製造せんとするものである。Therefore, the present invention aims to produce ice cream by utilizing the fact that tofu loses its odor and taste due to the reaction of the coagulant during coagulation, without using such time-consuming measures. It is.
「問題点を解決するための手段」
本発明は、先ず、
大豆を粉砕しその液汁を加熱ろ過しこれに凝固剤を加え
て豆腐生地を得る。"Means for Solving the Problems" In the present invention, first, soybeans are ground, the juice thereof is heated and filtered, and a coagulant is added thereto to obtain tofu dough.
次にこの豆腐生地を摺りつぶして液状とする。Next, grind this tofu dough to make it liquid.
この液状の豆腐生地に、砂糖、安定化剤、卵黄などのア
イスクリームミックスその他植物油などを加え、これを
冷却、撹拌、混合し、かつ細かく泡立てをなして凍らせ
アイスクリームを得るものである。Sugar, a stabilizer, an ice cream mix such as egg yolk, vegetable oil, etc. are added to this liquid tofu dough, which is then cooled, stirred, mixed, and finely whipped to be frozen to obtain ice cream.
「作 用」
本発明は豆腐を摺りつぶして液状としこれを豆乳と同様
に考えてアイスクリームミックスを加えて冷却、撹拌、
混合するものである。``Function'' The present invention involves grinding tofu into a liquid state, which is treated similarly to soy milk, and then adding ice cream mix to it, cooling it, stirring it, and making it into a liquid.
It is something that is mixed.
またその生地が油揚げ生地状のものであるときは、これ
を凝固し水切りをしたものは豆乳濃度が低く、凝固反応
が充分に行われる。このため強い水切りでアイスクリー
ムの風味に障害となるミジンとか余分の、凝固剤とか収
れん物質、（タンニンなどのように口に入れるとき口内
を刺激して皮膚などをキュッと収縮させる物質）が排水
とともに除去され好適なものとなるものである。Further, when the dough is in the form of fried tofu dough, the soymilk concentration of the soybean milk that has been coagulated and drained is low, and the coagulation reaction is sufficiently carried out. For this reason, strong draining removes waste, coagulants, and astringent substances (substances such as tannins that irritate the inside of your mouth and cause the skin to contract when you put it in your mouth) that interfere with the flavor of the ice cream. It can be removed along with the other parts, making it suitable.
なおアイスクリームミックスとしてこの中の安定化剤の
作用は次のとおりである。The action of the stabilizer in this ice cream mix is as follows.
すなわち、アイスクリームは泡立てたものを凍らせるも
のであるが、アイスクリームミックスに安定化剤を入れ
ずに凍らせた場合は、水の結晶が大きくなり油分、タン
パクとの分離を起こす。安定化剤を混合すると水が全体
に細かく分散し油分とかタンパクを均一に混合した状態
で凍ることになるし、また泡の保持力も高（なり舌ざわ
りのよい滑らかな製品となる。In other words, ice cream is made by whipping it and freezing it, but if the ice cream mix is frozen without adding a stabilizer, water crystals grow larger and separate from oil and protein. When a stabilizer is mixed in, the water is finely dispersed throughout the product, and the product freezes in a uniformly mixed state with oils and proteins, and it also has a high foam retention capacity (which results in a smooth product with a pleasant texture).
「効 果」
本発明は大豆を原料としてアイスクリームを製造するに
当たって、極めて周知でありしかも容易に作り得る豆腐
生地を先ず作ってこれを単に摺りつぶすという課程を経
てアイスクリームを作ることができるので、アイスクリ
ームを容易に安価に作ることができる。"Effects" The present invention is capable of producing ice cream using soybeans as a raw material, by first making tofu dough, which is extremely well known and easy to make, and then simply grinding it. , ice cream can be made easily and inexpensively.
しかも大豆の臭味がアイスクリームに残ることが全くな
く、その除去に頭を悩ますことがない。Moreover, the odor of soybeans does not remain in the ice cream at all, and there is no need to worry about removing it.
Claims (1)
えて得た豆腐生地を摺りつぶして液状となし、これに砂
糖、安定化剤、卵黄などのアイスクリームミックスその
他植物油などを加えて冷却、撹拌、混合した大豆を原料
とするアイスクリーム製造方法。Tofu dough is obtained by crushing soybeans, heating and filtering the juice, and adding a coagulant to this to make it into a liquid.To this, sugar, stabilizers, ice cream mixes such as egg yolks, and vegetable oil are added. A method of producing ice cream using chilled, stirred, and mixed soybeans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61136461A JPS62294040A (en) | 1986-06-12 | 1986-06-12 | Production of ice cream by using soybean as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61136461A JPS62294040A (en) | 1986-06-12 | 1986-06-12 | Production of ice cream by using soybean as raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62294040A true JPS62294040A (en) | 1987-12-21 |
| JPH0255018B2 JPH0255018B2 (en) | 1990-11-26 |
Family
ID=15175653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61136461A Granted JPS62294040A (en) | 1986-06-12 | 1986-06-12 | Production of ice cream by using soybean as raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62294040A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6878393B2 (en) * | 2002-03-27 | 2005-04-12 | Incorporated Administrative Agency National Agriculture And Bio-Oriented Research Organization | Soybean processed food |
| US6936296B2 (en) * | 2002-03-29 | 2005-08-30 | Tadahiko Watanabe | Ice cream and other foods made from soybean fine powder |
| JP2007259784A (en) * | 2006-03-29 | 2007-10-11 | Morinaga Milk Ind Co Ltd | Frozen dessert containing bean curd puree |
| EP1967077A3 (en) * | 2007-02-26 | 2008-10-01 | Unilever Plc | Frozen aerated product comprising soy protein |
| WO2012032752A1 (en) * | 2010-09-07 | 2012-03-15 | 会田 忠雄 | Ice cream |
| CN104642710A (en) * | 2015-03-17 | 2015-05-27 | 安徽科技学院 | Hericium erinaceus bean-curd ice cream and production method thereof |
| CN105613930A (en) * | 2016-01-05 | 2016-06-01 | 济南大学 | All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof |
| JP2016146763A (en) * | 2015-02-10 | 2016-08-18 | 株式会社酒々の実 | Sake-filled ice cream-shaped frozen confection |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5835667A (en) * | 1981-08-27 | 1983-03-02 | Omron Tateisi Electronics Co | Transaction processing system for automatic transaction processing device |
| JPS62259559A (en) * | 1986-04-27 | 1987-11-11 | Gonriki:Kk | Production of frozen food composed mainly of bean curd and apparatus therefor |
-
1986
- 1986-06-12 JP JP61136461A patent/JPS62294040A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5835667A (en) * | 1981-08-27 | 1983-03-02 | Omron Tateisi Electronics Co | Transaction processing system for automatic transaction processing device |
| JPS62259559A (en) * | 1986-04-27 | 1987-11-11 | Gonriki:Kk | Production of frozen food composed mainly of bean curd and apparatus therefor |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6878393B2 (en) * | 2002-03-27 | 2005-04-12 | Incorporated Administrative Agency National Agriculture And Bio-Oriented Research Organization | Soybean processed food |
| US6936296B2 (en) * | 2002-03-29 | 2005-08-30 | Tadahiko Watanabe | Ice cream and other foods made from soybean fine powder |
| JP2007259784A (en) * | 2006-03-29 | 2007-10-11 | Morinaga Milk Ind Co Ltd | Frozen dessert containing bean curd puree |
| EP1967077A3 (en) * | 2007-02-26 | 2008-10-01 | Unilever Plc | Frozen aerated product comprising soy protein |
| WO2012032752A1 (en) * | 2010-09-07 | 2012-03-15 | 会田 忠雄 | Ice cream |
| JP2016146763A (en) * | 2015-02-10 | 2016-08-18 | 株式会社酒々の実 | Sake-filled ice cream-shaped frozen confection |
| CN104642710A (en) * | 2015-03-17 | 2015-05-27 | 安徽科技学院 | Hericium erinaceus bean-curd ice cream and production method thereof |
| CN105613930A (en) * | 2016-01-05 | 2016-06-01 | 济南大学 | All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0255018B2 (en) | 1990-11-26 |
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