JPS63214151A - Gelatin food - Google Patents

Abstract

PURPOSE:To obtain a gelatin food having excellent taste and nutritive value and proper softness, comprising gelatin, soybean milk and another food. CONSTITUTION:Animal skin after removal of hair is immersed in warm water at 60-100 deg.C, adjusted to pH7, taken out from the warm water, cut into 2-5mm, water is added to the skin to regulate water content at 75-80%, then ground by a grinder and emulsified to give gelatin emulsion. Or the skin is immersed in an aqueous solution of H2O2, the aqueous solution of H2O2 is decomposed, the skin is treated in an acidic state, washed with water, minced adjusted to pH4.5-8.0 while stirring and ground to give gelatin emulsion. Gelatin such as the gelatin emulsion is blended with soybean milk and, if necessary, another food such as animal meat, fish met, fruit or vegetable, heated to 60-120 deg.C, optionally mixed with a coagulant for soybean milk, injected into a proper container, allowed to stand at room temperature - low temperature and coagulated.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel food consisting of gelatin and soy milk or gelatin, soy milk and other foods.

Transparent gelatin foods that exhibit a so-called amber color have been known for some time. Furthermore, foods generally referred to as jelly are known in which small pieces of various foods, such as shrimp, salmon, chicken eggs, etc., are scattered in such a transparent gelatin solid.

On the other hand, tofu food is generally known as a traditional food. Among them, tofu has high nutritional value and is a food that has been gradually gaining recognition in foreign countries in recent years. However, because tofu is characterized by its softness, it is very difficult to grasp modern tofu with chopsticks, especially silken tofu, even when it is chilled or pickled. Equipment is also commercially available.

The present invention provides a tofu food that does not lose flavor and maintains appropriate softness, that is, a gelatin food made of gelatin, soy milk, etc.

That is, the present invention provides (1) a gelatin food consisting of gelatin and soy milk, or gelatin and soy milk and a food made from the same, (2) a gelatin food according to item 1, in which the gelatin is mixed with water mW of dry gelatin. A certain gelatin food, (3) In the gelatin food described in item 1, the gelatin is obtained by soaking exfoliated animal fur in warm water of 60 to 100°C,
Adjusted to H7, taken out from hot water, then cut into 2-5 m pieces, added water to adjust the moisture content to 75-80%, and then crushed this with a crusher to emulsify it. A gelatin food that is a gelatin emulsion, (4) In the gelatin food described in item 3, the gelatin food whose animal fur is removed is cow skin or pig skin, (5) In the gelatin food described in item 3, the animal hair removed is Gelatin food that has been lime-treated (6) In the gelatin food described in item 4, the cow skin or pig skin is defatted by immersion in water after lime treatment.
Concerning gelatin foods that have been deodorized.

That is, the gelatin used in the present invention may be commercially available dried gelatin dissolved in water using a conventional method, or gelatin obtained from shed animal fur at a concentration of 60 to 10%.
Immerse it in 0℃ hot water, adjust the pH to 7, take it out from the hot water, then cut it into 2-5m pieces, add water to it, and adjust the pH to 7.
The gelatin emulsion obtained by adjusting the concentration to 5 to 80% and then crushing and emulsifying it with a crusher, or the deflated animal fur, is immersed in hydrogen peroxide solution to decompose the hydrogen peroxide solution. A gelatin emulsion obtained by acid treatment, washing with water, mincing, adjusting the pH to 4.5 to 8.0 with stirring, and then pulverizing, or immersing exfoliated animal fur in hydrogen peroxide solution. Examples include gelatin emulsions obtained by decomposing hydrogen peroxide solution, subjecting it to acidic treatment, heating it to 60 to 100°C, and then pulverizing it.

The animal skin to be used in the present invention is the skin of animals and sea animals such as cows, pigs, lambs, and whales, and has a pH of 11
- 13, which is rubbed with lime or soda ash water and then neutralized with hydrochloric acid, sulfuric acid aqueous solution, etc. After washing the resulting de-furred skin with water, 1000 kg of de-furred hair is immersed in a solution of approximately 10 kg of 75% hydrogen peroxide solution and approximately 2000 kg of water for approximately 5 hours to thoroughly remove the hydrogen peroxide water. It can be used after being absorbed into the skin, then thoroughly washed under running water, and further immersed in about 2,000 kg of an aqueous sodium bicarbonate solution with a concentration of about 0.26% to sufficiently decompose hydrogen peroxide. The resulting de-fur treated with hydrogen peroxide is then subjected to an acidic treatment. For acidic treatment, it is soaked in an aqueous solution of hydrochloric acid, sulfuric acid, etc. for a long period of time, for example, 5 to 8 hours, until the dipping solution has a pH of 4 to 4.
Any method can be adopted as long as the processing results in a value of 8.

The acid-treated removed fur may be washed with water and ground into 2- to 15-min pieces using a grinder such as a chopper.

The minced fur is then stirred using a stirrer such as a mixer or a cutter to adjust the water content to 70-90%, and if necessary, readjust the pH to 4-8 while pulverizing to produce a gelatin emulsion.

In addition, the gelatin emulsion of the present invention is prepared by heating the defur treated with hydrogen peroxide solution, hydrogen peroxide decomposition treatment, and acidic treatment to 60 to 100°C, and then stirring with a stirrer such as a mixer or cutter. Moisture below 70-90
It is also possible to use a gelatin emulsion obtained by pulverizing the gelatin while adjusting the ml to % and readjusting the pH to 4 to 8 if necessary.

As the soymilk used in the present invention, it is possible to use any of the soymilk conventionally produced for producing tofu, or any of the various commercially available soymilk drinks.

The gelatin food of the present invention is between the gelatin food made of the gelatin emulsion obtained above and soy milk, or the gelatin food made of gelatin and a food other than soy milk in addition to gelatin and soy milk. Other foods include animal meat such as beef, pork, lamb, and chicken, salmon, whale,
Fish meat such as carp, squid, sardine, shishamo, flying fish, eggs of salmon, cod, shishamo, flying fish, shark, etc., seaweed such as wakame, kelp, kelp with roe, shellfish such as clam, carp, scallop, apple, pear, mandarin orange , fruits such as grapefruit, orange, kiwi, vegetables such as cucumber, bitter melon, eggplant, radish, carrot, 1 t[, potato, Chinese cabbage, cabbage, lettuce, spinach, shiitake mushroom, maitake, Chinese mustard, shichimi mustard, etc.] Processed foods, seasonings such as soy sauce, sauce, chili sauce, curry, sugars, extracts of Chinese teas such as coffee, cocoa, black tea, oolong tea, Guan Yin tea, etc., luxury goods such as cocoa, etc. .

The method for producing gelatin foods of the present invention includes mixing soybean milk with the gelatin aqueous solution or gelatin emulsion produced above, or other foods with this, heating the mixture to 60 to 120°C, and adding soybean milk as necessary. An example of a method is to add a coagulant, then stir, pour into a suitable container, and leave to stand at room temperature to low temperature.

Example 1 10 kg of depilated pig skin was thoroughly massaged with 1 fl liter of lime water having a pH of about 12, and then washed with water. The obtained pork skin,
The pigskin was immersed in a solution of 100g of 75% hydrogen peroxide and 20kg of water for 4 hours per day to allow the hydrogen peroxide to be fully absorbed.Then, the pork skin was washed under running water for 10 hours. did. The obtained pork skin was immersed in 18 liters of an aqueous solution prepared by dissolving 80 g of sodium bicarbonate in 20 kg of water for 4 hours while stirring to decompose hydrogen peroxide. The obtained pork skin was washed with water, immersed in a solution of 20 kg of water and 250 g of dilute sulfuric acid for 2 hours, then pulled out, and soaked in a solution of 20 kg of water in which 3 kg of common salt was dissolved for 2 hours. Soaked and then washed with water. The obtained pork skin was minced into pieces of about 5 mm in size, and then in a mixer, the water content was reduced to about 80% while stirring.
, the pH was adjusted to 6, and the mixture was further ground in a colloid mill to obtain 12 kg of gelatin emulsion.

10 kg of soy milk (solid content 8%) was added to 1 kg of the obtained gelatin emulsion, heated to 100°C, 40 g of bittern was added to this, and the mixture was stirred for 3 minutes using a high-speed mixer.
The mixture was then filled into tofu containers and refrigerated at 10°C for 1 hour to produce the gelatin food of the present invention. The gelatin food produced in this example has no free water compared to conventional commercially available tofu, has a long shelf life of 3 to 5 days over time, and can be easily crushed using chopsticks. It was something.

Example 2 In Example 1, soy milk was added to the gelatin emulsion obtained, heated to 100°C, bittern was added, and while stirring with a high-speed mixer, matcha log was added to create a flavorful pudding-like product. A gelatin food product of the present invention was produced.

Example 3 Soak 22g of dry gelatin in 11kg of soy milk and soak for 11 minutes.
After moistening the tofu, it was heated to 90℃ for 10 minutes, stirred for 3 minutes with a high-speed mixer, poured into a cylindrical casing, boiled for 15 minutes, and left closed for 2 hours to release more free tofu than conventional commercially available tofu. A gelatin food of the present invention was produced that does not require water, has a good shelf life of 3 to 5 days over time, and can be easily grasped using chopsticks.

Example 4 In Example 3, after stirring with a high speed mixer, 240 g
The dehulled mentaiko was mixed, then inserted into a cylindrical casing, and boiled for 15 minutes to produce 14 100 g cylindrical gelatin foods containing mentaiko.

Example 4 10 kg of depilated pig skin was thoroughly rubbed with an aqueous lime solution having a pH of about 12, and then washed with water. The obtained pork skin, 75
The pigskin was immersed in 18 liters of a solution of 100 g of hydrogen peroxide solution and 20 kg of water for 4 hours to allow the hydrogen peroxide solution to be sufficiently absorbed into the pork skin.Then, the pork skin was washed under running water for 10 hours. The obtained pork skin was immersed in 18 liters of an aqueous solution prepared by dissolving 80 g of sodium bicarbonate in 20 kg of water for 4 hours with stirring to decompose hydrogen peroxide. Wash the obtained pork skin with water,
It was immersed in a solution of 20 kg of water and 250 g of dilute sulfuric acid aqueous solution for 4 hours, and then washed with water. 60~
Heated to 100°C, then minced to a size of about 5 mm, and then placed in a mixer with stirring at a moisture content of about 80% and a pH of about 80%.
The gelatin emulsion was adjusted to 5.5 and further ground using a colloid mill to obtain 12 kg of white gelatin emulsion. 10 kg of soy milk (solid content: 8
%), then mixed with 6 kg of kimchi cut into approximately 5 mm squares, poured into a dish approximately 50 mm in diameter and 10 mm deep, and boiled for 15 minutes to form a disk-shaped kimchi-containing gelatin food. Manufactured.

The gelatin foods obtained by the present invention have no free water compared to conventional commercially available tofu, have a long shelf life of 3 to 5 days over time, and are easy to grasp using chopsticks. It was possible.

Claims (11)

[Claims] (1) Gelatin food consisting of gelatin and soy milk, or gelatin and soy milk and other foods. (2) The gelatin food according to claim 1, wherein the gelatin is an aqueous solution of dried gelatin. (3) In the gelatin food according to claim 1, the gelatin is obtained by soaking exfoliated animal fur in warm water of 60 to 100°C, adjusting the pH to 7, taking it out of the hot water, and then cutting it into 2 to 5 mm pieces. Add water to this to reduce the moisture content to 75-8
Next, the gelatin emulsion or peel obtained by crushing and emulsifying it with a crusher is immersed in hydrogen peroxide solution, and after the hydrogen peroxide solution is decomposed, acidic treatment is performed, and then washed with water. The gelatin emulsion obtained by post-mincing, adjusting the pH to 4.5 to 8.0 with stirring, and then crushing, or the deflated animal fur was immersed in hydrogen peroxide solution to decompose the hydrogen peroxide solution. A gelatin food product that is a gelatin emulsion obtained by post-acidic treatment, heating to 60 to 100°C, and then pulverization. (4) The gelatin food according to claim 3, wherein the shed animal fur is cow skin or pig skin. (5) The gelatin food according to claim 3, wherein the shed animal fur is treated with lime. (6) The gelatin food according to claim 4, which is obtained by defatting and deodorizing cow skin or pig skin by immersing it in water after lime treatment. (7) The gelatin food according to claim 3, wherein the pulverizer is a colloid mill, a Mies master, or a microcut. (8) In the gelatin food according to claim 3, soy milk or soy milk and other foods are added to the emulsion, heated while stirring, then filled into a container, and then left to stand at room temperature or below. Gelatin food made with (9) In the gelatin food according to claim 3, the other food includes animal meat such as beef, pork, lamb, and chicken, and fish meat such as salmon, herring, tuna, poultry fish, sardine, shishiyam, and flying fish. , salmon, cod, shishiyamo, flying fish, shark eggs, seaweed such as wakame, kelp, kelp with roe, shellfish such as clam, carp, scallop, apple, pear, tangerine,
Fruits such as grapefruit, orange, and kiwi; vegetables such as cucumber, bitter melon, eggplant, radish, carrot, sweet potato, potato, Chinese cabbage, cabbage, lettuce, spinach, shiitake, maitake, Chinese mustard, and shichimi Chinese cabbage; and their processing. Gelatin characterized by being a food or a seasoning such as soy sauce, sauce, chili sauce, curry, sugar, extract of Chinese tea such as coffee, cocoa, black tea, oolong tea, Guan Yin tea, etc., or a luxury item such as cocoa. food. (10) The gelatin food according to claim 3, wherein the other food is a pickle. (11) The gelatin food according to claim 10, wherein the pickle is kimchi.