JPS63137664A - Composition for preparation of soft roe bean curd and preparation of said curd - Google Patents
Composition for preparation of soft roe bean curd and preparation of said curdInfo
- Publication number
- JPS63137664A JPS63137664A JP61283194A JP28319486A JPS63137664A JP S63137664 A JPS63137664 A JP S63137664A JP 61283194 A JP61283194 A JP 61283194A JP 28319486 A JP28319486 A JP 28319486A JP S63137664 A JPS63137664 A JP S63137664A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- milt
- tofu
- composition
- producing
- 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
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 45
- 239000000203 mixture Substances 0.000 title claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 53
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 14
- 241000238366 Cephalopoda Species 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 241000207961 Sesamum Species 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 241000282376 Panthera tigris Species 0.000 claims description 8
- 241001494106 Stenotomus chrysops Species 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 3
- 241001441722 Takifugu rubripes Species 0.000 abstract description 5
- 235000013322 soy milk Nutrition 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 241000251468 Actinopterygii Species 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 235000019688 fish Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000001771 impaired effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- 241001481760 Erethizon dorsatum Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の技術分野〕
本発明は白子豆腐製造用組成物および白子豆腐の製造方
法、さらに詳細には、生臭さのない白子豆腐を製造可能
な組成物およびその組成物を使用した白子豆腐の製造方
法に関する。Detailed Description of the Invention [Technical Field of the Invention] The present invention relates to a composition for manufacturing Shirako tofu and a method for manufacturing Shirako tofu, and more particularly, a composition capable of manufacturing Shirako tofu without fishy odor and a composition thereof. This invention relates to a method for producing Shirako tofu using.
従来、種々の豆腐状の食品（この明細書中、単に豆腐と
いう）製造用組成物、たとえば卵を添加した卵豆腐製造
用組成物、胡麻を添加した胡麻豆腐製造用組成物などが
市販されている。Conventionally, various compositions for producing tofu-like foods (simply referred to as tofu in this specification), such as compositions for producing egg tofu containing eggs and compositions for producing sesame tofu containing sesame seeds, have been commercially available. There is.
このような豆腐製造用組成物は、一般に澱粉を主成分と
し、風味を添加するためにむき胡麻粉末を添加してなる
ものであった。そして、たとえば胡麻豆腐の場合、胡麻
分を多くし、卵豆腐の場合には、前記豆腐製造用組成物
に卵粉末を添加していた。Such compositions for producing tofu generally have starch as a main component, and peeled sesame powder is added to add flavor. For example, in the case of sesame tofu, the sesame content is increased, and in the case of egg tofu, egg powder is added to the composition for producing tofu.
しかしながら、前述のような豆腐製造用組成物に対し、
白子粉末を添加した白子豆腐製造用組成物は市販されて
いない。一般に白子にかぎらず、魚などの生ものを添加
した豆腐製造用組成物も製造されていない。However, for the tofu manufacturing composition as described above,
A composition for producing Shirako tofu containing Shirako powder is not commercially available. In general, compositions for producing tofu that contain raw materials such as fish, not just milt, have not been produced.
魚の白子は単独では美味であることは良くしられており
、このよう赴白子を含む豆腐を製造することは有意義で
あると考えられる。しかしながら、この白子を含めて魚
などの生ものを添加した豆腐製造用組成物は、生もの独
特の臭を有しているために、豆腐製造用組成物に加工し
ても、その臭が残存し、使用者に不快感を与えるという
欠点があった。特に、白子は独特の強い臭を有しており
、豆腐製造用組成物に前記白子粉末を若干量でも添加す
ると特有の不快な臭を発生していた。It is well known that fish milt alone is delicious, and it is considered to be meaningful to produce tofu containing fish milt in this way. However, compositions for producing tofu containing raw materials such as fish, including milt, have a unique odor from raw materials, so even when processed into a composition for producing tofu, the odor remains. However, it has the disadvantage of causing discomfort to the user. In particular, milt has a unique strong odor, and when even a small amount of the milt powder is added to a composition for producing tofu, a unique unpleasant odor is generated.
本発明は上述の点に鑑みなされたものであり、前記添加
すべき白子の臭を抑制し、市販可能な白子入り豆腐状食
品製造用組成物（白子豆腐製造用組成物）を提供するこ
とを目的とする。また、本発明は前記白子豆腐を製造す
る方法を提供することを目的とするものである。The present invention has been made in view of the above points, and aims to provide a commercially available composition for producing a tofu-like food containing milt (milt tofu production composition) that suppresses the odor of the milt to be added. purpose. Another object of the present invention is to provide a method for producing the above-mentioned Shirako tofu.
したがって、本発明による白子豆腐製造用組成物は、
虎河豚の白子粉末 １〜５％烏賊の白子粉末
１〜５％植物性蛋白粉末
ｉｏ〜４０％むき胡麻粉末 １０〜３０
％澱粉 ３０〜７８％よりなる
ことを特徴とするものである。Therefore, the composition for producing milt tofu according to the present invention includes: tiger porgy milt powder 1-5% squid milt powder 1-5% vegetable protein powder
io~40% peeled sesame powder 10~30
% starch 30-78%.
また、本発明による白子豆腐の製造方法は、虎河豚の白
子粉末 １〜５％烏賊の白子粉末
１〜５％植物性蛋白粉末 １０〜４０
％むき胡麻粉末 １０〜３０％澱粉
３０〜７８％よりなる白子豆腐製
造用組成物１００ ｇに対し、水 ３００〜８００ ｃ
ｃを添加混合して、３〜１５分間中火で混線するととも
に、１５〜２５分間水中にて冷却することを特徴とする
ものである。In addition, the method for producing Shirako tofu according to the present invention includes: 1 to 5% squid milt powder;
1-5% vegetable protein powder 10-40
% peeled sesame powder 10-30% starch
300-800 c of water per 100 g of a composition for producing Shirako tofu consisting of 30-78%
It is characterized by adding and mixing c, mixed with each other over medium heat for 3 to 15 minutes, and cooling in water for 15 to 25 minutes.
本発明によれば、白子として虎河豚および烏賊の白子を
使用し、これに植物性蛋白を添加したため、白子の臭を
著しく低減できるという利点がある。According to the present invention, the milt of tiger porgy and squid is used as the milt, and vegetable protein is added thereto, so there is an advantage that the odor of the milt can be significantly reduced.
本発明による白子豆腐製造用組成物は、前述のように、
澱粉３０〜７８％およびむき胡麻粉末 １０〜３０％を
主要成分とする点、従来の豆腐製造用組成物と同様であ
る。したがって、この澱粉、むき胡麻を従来この種の食
品に使用されているものを有効に使用できる。As mentioned above, the composition for producing Shirako tofu according to the present invention includes:
It is similar to conventional compositions for producing tofu in that the main ingredients are 30-78% starch and 10-30% peeled sesame powder. Therefore, the starch and peeled sesame seeds conventionally used in this type of food can be effectively used.
澱粉の添加量が３０％未満であると、前記豆腐製造用組
成物は豆腐状にならない虞があり、一方、７８％を超え
ると、前記風味を与える胡麻、白子などが相対的に不足
するため、良好な味になりにくい。また、前記胡麻粉末
は、前記製造された豆腐に風味を与えるために添加され
る。この胡麻粉末は１０％未満であると、添加効果があ
まりなく、一方３０％を超えると、胡麻の風味が強くな
りすぎる虞を生じる。If the amount of starch added is less than 30%, there is a risk that the composition for producing tofu will not become tofu-like, whereas if it exceeds 78%, there will be a relative shortage of sesame, milt, etc. that give the flavor. , not easy to taste good. Further, the sesame powder is added to impart flavor to the produced tofu. If the amount of sesame powder is less than 10%, the addition effect will not be so great, while if it exceeds 30%, the sesame flavor may become too strong.
本発明においては、前記豆腐製造用組成物に対し、虎河
豚の白子粉末 １〜５％および烏賊の白子粉末 １〜５
％を添加している。白子粉末としては、たとえば鮭、鱈
などの白子粉末なども考えられるが、前記鮭の白子粉末
は生臭さが抑制されず、鱈の白子粉末には苦みがあって
適当でないことが、本発明者の実験によって明らかにな
った。In the present invention, 1 to 5% of tiger puffer milt powder and 1 to 5% of squid milt powder are added to the tofu manufacturing composition.
% is added. As the milt powder, for example, the milt powder of salmon, cod, etc. can be considered, but the present inventors have found that the milt powder of salmon does not suppress the fishy odor, and the milt powder of cod has a bitter taste and is not suitable. This was revealed through an experiment.
特に、虎河豚と烏賊の白子粉末を混合することによって
、前記具を抑制できる。In particular, by mixing powdered milt of tiger puffer and squid, the above-mentioned ingredients can be suppressed.
前記虎河豚の白子粉末が１％未満であると、製造された
豆腐の風味が損なわれ、一方５％を超えると、生臭さが
強くなりすぎる虞がある。烏賊の白子粉末は前記虎河豚
の白子が高価であること、また、前記虎河豚の白子粉末
とあいまって、前記白子粉末の臭を抑制するために添加
される。烏賊の白子粉末が１％未満であると、前記虎河
豚の白子粉末の臭が強すぎて不快な臭を発生する虞を生
じ、一方５％を超えると、烏賊の白子の風味が強すぎて
、風味を損なう虞があるからである。If the amount of tiger porcine milt powder is less than 1%, the flavor of the produced tofu will be impaired, while if it exceeds 5%, the fishy odor may become too strong. Squid milt powder is added because the tiger porcupine milt is expensive, and in combination with the tiger porcupine milt powder, to suppress the odor of the milt powder. If the amount of squid milt powder is less than 1%, the odor of the tiger puffer milt powder may be too strong and cause an unpleasant odor, while if it exceeds 5%, the flavor of squid milt may be too strong. This is because there is a risk that the flavor may be impaired.
本発明においては、前述のように植物性蛋白粉末を添加
している。この植物性蛋白粉末は、前記白子粉末の臭を
消すために添加される。この植物性蛋白粉末としては、
特に豆乳を粉末にしたものが効果的であることがわかっ
た。このように植物性蛋白を添加することによって、白
子粉末の臭が消えるとともに、胡麻の味を低下させてま
ろやかな風味にするという利点も生じる。In the present invention, vegetable protein powder is added as described above. This vegetable protein powder is added to eliminate the odor of the milt powder. This vegetable protein powder is
Powdered soy milk was found to be particularly effective. By adding vegetable protein in this manner, the odor of Milt powder is eliminated, and there is also the advantage of reducing the taste of sesame and creating a mellow flavor.
この植物性蛋白粉末は、１０〜４０％添加される。This vegetable protein powder is added in an amount of 10 to 40%.
植物性蛋白粉末が１０％未満であると、前記白子粉末に
消臭効果が充分でなく、また４０％を超えると製造され
た豆腐の風味を損なうことになる。If the amount of vegetable protein powder is less than 10%, the milt powder will not have a sufficient deodorizing effect, and if it exceeds 40%, the flavor of the produced tofu will be impaired.
本発明においては、このような白子豆腐製造用組成物を
使用して、白子入り豆腐状食品（白子豆腐という〉を製
造する方法を提供ごとも含むものである。The present invention also includes the provision of a method for producing a tofu-like food containing milt (referred to as milt tofu) using such a composition for producing milt tofu.
本発明によれば、前記白子豆腐製造用組成物の粉末１０
０ ｇに対し、水 ３００〜８００ ｃｃを添加混合し
て、３〜１５分間中火で混線するとともに、１５分以上
水中にて冷却して製造する。According to the present invention, powder 10 of the composition for producing Shirako tofu
It is produced by adding and mixing 300 to 800 cc of water to 0 g, stirring over medium heat for 3 to 15 minutes, and cooling in water for 15 minutes or more.
前記組成物１００ ｇに対し、水が３００ ｃｃ未満で
あると、前記組成物が充分に混線されない虞があり豆腐
状になりにくい。また８００ ｃｃを超えると、やわら
かくなりすぎて、所定形状に成形できない虞を生じるか
らである。If the amount of water is less than 300 cc per 100 g of the composition, there is a risk that the composition will not be mixed sufficiently and it will be difficult to form a tofu-like shape. Moreover, if it exceeds 800 cc, it will become too soft and there is a risk that it will not be possible to mold it into a predetermined shape.
また、加熱混線時間が３〜１５分の範囲を逸脱すると、
同様に豆腐状になりにくいからである。さらに、前記混
線物を所定の型などにいれて水中において冷却するもの
であるが、この水中への浸漬時間が１５分未満であると
、成形が不十分である虞があるからである。Also, if the heating crosstalk time deviates from the range of 3 to 15 minutes,
This is also because it is less likely to become tofu-like. Further, the mixed wire is placed in a predetermined mold or the like and cooled in water, but if the immersion time in water is less than 15 minutes, there is a risk that the molding will be insufficient.
このように製造された白子豆腐は、たとえばひややっこ
用、鍋物用など豆腐と同様に用途に使用することができ
る。The Shirako tofu produced in this way can be used for the same purposes as tofu, such as for cooking in hiyakko or hot pot dishes.
実施例
虎河豚の白子粉末 ４％烏賊の白子粉末
４％豆乳粉末
２５％むき胡麻粉末（白胡麻）２０％
澱粉 ４７％を混合して白
子豆腐製造用組成物を製造した。Examples Tiger porgy milt powder 4% Squid milt powder 4% Soybean milk powder
A composition for producing Shirako tofu was prepared by mixing 25% peeled sesame powder (white sesame), 20% starch, and 47% starch.
この組成物１００ｇに対し水５００ ｃｃを添加して、
前記組成物を溶解し、かきまぜながら７分間中火で加熱
した。このようにして形成された混線物を型に入れたの
ち、水中に２０分侵潰して白子豆腐を製造した。Add 500 cc of water to 100 g of this composition,
The composition was dissolved and heated over medium heat for 7 minutes while stirring. The mixture thus formed was placed in a mold and mashed in water for 20 minutes to produce Shirako tofu.
製造された白子豆腐には、白子の生臭い臭は感じられず
、良好な風味であった。The produced Shirako tofu did not have any fishy smell of Shirako and had a good flavor.
このように製造された白子豆腐は、そのまま食用に供す
ること（いわゆるひややっこ）も可能であり、また鍋も
のに添加して食することも可能であった。Shirako tofu produced in this way could be eaten as is (so-called Hiyakko), or could be added to hot pot dishes.
以上説明したように、本発明によれば白子の種類を選択
し、混合するとともに、植物性蛋白を添加したため、白
子特有の臭を著しく低減でき、このため白子粉末を添加
した白子豆腐製造用組成物を実用化できるという利点が
ある。As explained above, according to the present invention, the types of milt are selected and mixed, and vegetable protein is added, so that the unique odor of milt can be significantly reduced. It has the advantage of being able to put things into practical use.
Claims (2)
０〜８００ｃｃを添加混合して、３〜１５分間中火で混
線するとともに、１５〜２５分間水中にて冷却すること
を特徴とする白子豆腐の製造方法。(2) 100 g of a composition for producing milt tofu consisting of 1-5% tiger porgy milt powder, 1-5% squid milt powder, 10-40% vegetable protein powder, 10-30% peeled sesame powder, and 30-78% starch. On the other hand, water 30
A method for producing Shirako tofu, which comprises adding and mixing 0 to 800 cc, stirring over medium heat for 3 to 15 minutes, and cooling in water for 15 to 25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61283194A JPS63137664A (en) | 1986-11-28 | 1986-11-28 | Composition for preparation of soft roe bean curd and preparation of said curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61283194A JPS63137664A (en) | 1986-11-28 | 1986-11-28 | Composition for preparation of soft roe bean curd and preparation of said curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63137664A true JPS63137664A (en) | 1988-06-09 |
Family
ID=17662352
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61283194A Pending JPS63137664A (en) | 1986-11-28 | 1986-11-28 | Composition for preparation of soft roe bean curd and preparation of said curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63137664A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5215843A (en) * | 1975-07-29 | 1977-02-05 | Mayumi Saeki | Production of tofu |
| JPS60221062A (en) * | 1984-04-16 | 1985-11-05 | Fujitou Chinmi Kamabokoten:Kk | Preparation of protein paste product of soft-roed fish |
-
1986
- 1986-11-28 JP JP61283194A patent/JPS63137664A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5215843A (en) * | 1975-07-29 | 1977-02-05 | Mayumi Saeki | Production of tofu |
| JPS60221062A (en) * | 1984-04-16 | 1985-11-05 | Fujitou Chinmi Kamabokoten:Kk | Preparation of protein paste product of soft-roed fish |
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