JP2009268456A - Konjac with ground soybean soup, jelly-like food and method for producing the same - Google Patents
Konjac with ground soybean soup, jelly-like food and method for producing the same Download PDFInfo
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- JP2009268456A JP2009268456A JP2008146275A JP2008146275A JP2009268456A JP 2009268456 A JP2009268456 A JP 2009268456A JP 2008146275 A JP2008146275 A JP 2008146275A JP 2008146275 A JP2008146275 A JP 2008146275A JP 2009268456 A JP2009268456 A JP 2009268456A
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Abstract
Description
本発明はゼリー状食品に関し、特に大豆と蒟蒻と寒天を含み、高い栄養価と独特の食感を備えたゼリー状食品とその製造方法に関するものである。 The present invention relates to a jelly-like food, and more particularly to a jelly-like food containing soybeans, koji and agar, having a high nutritional value and a unique texture, and a method for producing the same.
蒟蒻は蒟蒻芋を原料とした食品で、蒟蒻芋に含まれるコンニャクマンナンという多糖を糊化し、水酸化カルシウムなどのアルカリの水溶液からなる凝固剤を用いて固化したものである。低カロリーでしかも食物繊維を豊富に含むため、ダイエット食品や健康食品として多用されている。 Koji is a food made from koji, which is obtained by gelatinizing a polysaccharide called konjac mannan contained in koji and solidifying it using a coagulant made of an aqueous solution of alkali such as calcium hydroxide. It is low in calories and rich in dietary fiber, so it is frequently used as a diet food and health food.
また、蒟蒻は弾力に富む独特の食感を有することと、製造方法が粉末にした蒟蒻芋を適量の水に混合、分散させた懸濁液を、前記のように凝固剤により固化させるというものであることから、粉状ないし顆粒状の形態とすることが可能な様々な食材と混合することが容易であり、従来の食品とは異なる風味と食感を有する食品が考案、実用化されている。 In addition, the cocoon has a unique texture that is rich in elasticity, and the suspension obtained by mixing and dispersing the powdered cocoon in an appropriate amount of water is solidified with a coagulant as described above. Therefore, it is easy to mix with various foods that can be in the form of powder or granule, and foods having a flavor and texture different from conventional foods have been devised and put to practical use. Yes.
例えば、特許文献1には、おからと生卵の混合物に蒟蒻の粉を溶いた湯や水を加えて、凝固させた食品が開示されている。この食品は食肉に近い食感が得られ、低カロリーであることから、ダイエット食品などへの応用が考えられる。しかしながら、周知のように、おからは、大豆から豆乳を分離した残渣であり、ここに開示されている食品は、食物繊維などが豊富に含まれるものの、大豆本来の栄養を十分に活用したものとはなっていない。 For example, Patent Document 1 discloses a food product obtained by solidifying a mixture of okara and raw eggs by adding hot water or water in which straw powder is dissolved. Since this food has a texture similar to meat and is low in calories, it can be applied to diet foods and the like. However, as is well known, okara is a residue obtained by separating soy milk from soybeans, and the foods disclosed here are rich in dietary fiber, etc., but fully utilize the nutrition inherent in soybeans. It is not.
また、特許文献2には、特許文献1に開示されている食品とは逆に、豆乳を蒟蒻とともに固化した食品が開示されている。この食品は、おからのような固形物を含まないことから、歯あたりと喉ごしが滑らかで、独特の風味と高い栄養価を有すると考えられるが、この場合も大豆本来の栄養を十分に活用したものではない。 In contrast to the food disclosed in Patent Document 1, Patent Document 2 discloses a food obtained by solidifying soy milk together with rice cake. Since this food does not contain solids such as okara, it is thought that it has a smooth texture around the teeth and throat, a unique flavor and high nutritional value. It was not used for
従って、本発明の課題は、大豆が本来具備している高い栄養価を十分に活用し、かつ、従来の蒟蒻を用いた食品よりも、さらに食感を向上した食品とその製造方法を提供することにある。 Accordingly, an object of the present invention is to provide a food product that fully utilizes the high nutritional value inherent in soybeans and that has a better texture than conventional food products using koji, and a method for producing the same. There is.
本発明は前記の課題に鑑み、大豆をおからと豆乳に分離する前の呉汁を利用することと、食感をさらに向上するために蒟蒻の他に寒天も加え、ゼリー状とすることを検討した結果なされたものである。 In view of the above problems, the present invention considers using koji soup before separating soybeans into okara and soy milk, and adding agar in addition to koji to further improve the texture to make a jelly shape As a result.
即ち、本発明は、加熱した呉汁と蒟蒻を含むことを特徴とする呉汁入り蒟蒻である。 That is, the present invention is a koji-containing koji containing heated koji juice and koji.
また、本発明は、加熱した呉汁と蒟蒻と寒天を含むことを特徴とするゼリー状食品である。 Moreover, this invention is the jelly-like food characterized by including the heated kure soup, rice cake, and agar.
また、本発明は、大豆を水に浸漬した後にすり潰し、攪拌しながら煮た後、放冷することにより呉汁を得る工程と、蒟蒻粉を湯と混合した後放置して固化することにより固化物を得る工程と、前記固化物をミキサーにより混合し、加熱した前記呉汁と、凝固剤の水溶液とともに攪拌した後、容器に充填して放置する工程を有することを特徴とする、前記の呉汁入り蒟蒻の製造方法である。 In addition, the present invention is a step of obtaining soybean soup by soaking soybeans in water and then boiled with stirring and then allowed to cool, and solidified by mixing the powdered flour with hot water and allowing it to solidify. And a step of mixing the solidified product with a mixer, stirring the heated soup with an aqueous solution of a coagulant, filling the container and leaving it to stand, It is a manufacturing method.
また、本発明は、大豆を水に浸漬した後にすり潰し、攪拌しながら煮た後、放冷することにより呉汁を得る工程と、蒟蒻粉を湯と混合した後放置して固化することにより固化物を得る工程と、前記固化物をミキサーにより混合し、加熱した前記呉汁と、凝固剤の水溶液とともに攪拌した後、容器に充填して放置することにより呉汁入り蒟蒻を得る工程と、適当な大きさに切断した前記呉汁入り蒟蒻を過剰量の水で煮沸して前記凝固剤を抽出し、抽出液とともに容器に充填して冷蔵庫で保存する工程と、保存した後の前記呉汁入り蒟蒻をミキサーにより解砕したミンチと、寒天ゼリーの素を熱湯に溶解した液を混合した後、冷蔵庫で固化する工程を有することを特徴とする、前記のゼリー状食品の製造方法である。 In addition, the present invention includes a step of mashing soybeans after immersing them in water, boiling them with stirring, and then allowing them to cool and obtaining a soup by mixing them, and then solidifying them by mixing them with hot water and solidifying them. Mixing the solidified product with a mixer, stirring together with the heated aqueous solution of the coagulant, filling the container and leaving it in a container, and leaving it in an appropriate size, Boil the koji juice containing koji soup in an excess amount of water to extract the coagulant, fill the container with the extract and store it in a refrigerator; The method for producing a jelly-like food according to claim 1, further comprising a step of mixing a crushed mince and a solution obtained by dissolving agar jelly in hot water, followed by solidification in a refrigerator.
茹でた後にすり潰した大豆をそのまま蒟蒻とともに固化した食品、つまり呉汁入り蒟蒻をそのまま食用にすることも可能であるが、呉汁入り蒟蒻においては、大豆の粒が含まれるので、豆乳のみを蒟蒻とともに固化した食品よりも、いわゆる喉ごし感が低下する。本発明においては、蒟蒻の他に寒天も加えることにより、できあがった食品の表面が滑らかになり、喉ごしを含む食感を向上することができ、従来にない風味が得られる。 It is also possible to use food that has been solidified with boiled soybeans after boiled, that is, koji with koji soup, as it is, but koji with koji juice contains soybean grains, so only soy milk is solidified with koji The so-called throat sensation is lower than that of cooked food. In the present invention, by adding agar in addition to the koji, the surface of the finished food becomes smooth, the texture including throat soaking can be improved, and an unprecedented flavor can be obtained.
また、従来の蒟蒻食品では、その弾力性に由来する咀嚼の困難さのために、幼児や老人が喉に詰まらせるという事故が発生することがあり、ゼリー状食品に蒟蒻を用いることを禁止している国もあるとのことである。これに対し、本発明のゼリー状食品においては、寒天の添加により、咀嚼性も向上している。 In addition, with conventional candy foods, the difficulty of chewing due to its elasticity can cause accidents in which infants and the elderly get clogged in the throat, and banning the use of candy on jelly-like foods is prohibited. There are some countries. On the other hand, in the jelly-like food of the present invention, chewability is also improved by adding agar.
次に本発明の実施の形態について説明するために、製造工程の一例を示す。 Next, in order to describe an embodiment of the present invention, an example of a manufacturing process is shown.
大豆300gを重量で3倍量となる900ccの水に、8〜10時間浸漬して、十分に大豆を膨潤させて柔らかくした後、浸漬水と大豆を一緒にミキサーに投入してすり潰し、生呉を得た。得られた生呉の全量を深鍋に入れ、攪拌しながら沸騰させ、その後弱火で8〜10分程度煮た後、放冷して呉汁を得た。 Immerse 300 g of soybeans in 900 cc of water, 3 times the weight, for 8-10 hours to fully swell the soybeans and soften them. Then put the immersion water and soybeans together in a mixer and crush them. Got. The whole amount of raw kure obtained was put in a deep pan, boiled with stirring, then boiled on low heat for about 8 to 10 minutes, and then allowed to cool to obtain kure soup.
次に一般的な蒟蒻の製法に従い、約80℃の湯800ccに、蒟蒻粉40gを入れて攪拌し、約20分程度放置して蒟蒻を固化させた。固化した蒟蒻をミキサーにかけて柔らかくし、約80℃に加熱した呉汁、及び温度を40℃にした水酸化カルシウム水溶液からなる凝固剤液を同じ容器に投入し、均一になるまで素早く攪拌した。これを型となる容器に流し込み、約2時間以上放置し固化して呉汁入り蒟蒻を得た。なお、この際の水酸化カルシウム水溶液の濃度は、約25g/lとした。 Next, according to a general method for producing koji, 40 g of koji powder was added to 800 cc of hot water at about 80 ° C. and stirred, and left for about 20 minutes to solidify the koji. The solidified koji was softened with a mixer, and a coagulant liquid consisting of a koji juice heated to about 80 ° C. and a calcium hydroxide aqueous solution having a temperature of 40 ° C. was put into the same container, and rapidly stirred until uniform. This was poured into a mold container and allowed to stand for about 2 hours or more to solidify to obtain a koji soup bowl. At this time, the concentration of the calcium hydroxide aqueous solution was about 25 g / l.
得られた呉汁入り蒟蒻は、そのまま食用に供することも可能である。ここではさらに呉汁入り蒟蒻を適当な大きさに切り、過剰量の湯で約15分煮て、水酸化カルシウムを抽出し、抽出液とともに蒟蒻をポリエチレン製の袋に詰めて、冷蔵庫で保存した。 The obtained koji soup can be used for food as it is. Here, the koji soup was further cut into an appropriate size, boiled in an excess amount of hot water for about 15 minutes, calcium hydroxide was extracted, and the koji was packed in a polyethylene bag together with the extract and stored in a refrigerator.
このようにして得られた呉汁入り蒟蒻1,000gをミキサーにかけてミンチとした後、寒天ゼリーの素660gを溶かした3,000ccの熱湯に混合し、放冷して冷蔵庫で固化し、本発明のゼリー状食品を得た。 After 1,000 g of the koji soup cake obtained in this way was minced with a mixer, it was mixed with 3,000 cc of hot water in which 660 g of agar jelly was dissolved, allowed to cool and solidified in the refrigerator. A jelly-like food was obtained.
以上のようにして得られたゼリー食品は、前記のように従来の食品では得られない独特の食感と風味を備え、しかも、大豆の栄養価や蒟蒻に含まれる食物繊維などにより、健康食品として優れた特性を有するものである。 As described above, the jelly food obtained as described above has a unique texture and flavor that cannot be obtained with conventional foods, and is a healthy food due to the nutritional value of soybeans and the dietary fiber contained in straw. It has excellent characteristics.
なお、本発明は、前記実施の形態に限定されるものではなく、本発明の要旨を逸脱しない範囲の変更があっても、本考案に含まれる。即ち、本技術分野における通常の知識を有する者であれば想到し得る、各種変形、修正を含むことは勿論である。 It should be noted that the present invention is not limited to the above-described embodiment, and modifications within a range not departing from the gist of the present invention are included in the present invention. That is, it is a matter of course that various modifications and corrections that can be conceived by those having ordinary knowledge in this technical field are included.
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2013013372A (en) * | 2011-07-05 | 2013-01-24 | Sadayuki Hidenori | Method for producing konjak for konjak-containing pate and method for producing konjak containing pate |
JP5162060B1 (en) * | 2012-10-02 | 2013-03-13 | 良治 杉井 | Jelly food with vegetables and method for producing the same |
CN109588492A (en) * | 2019-01-25 | 2019-04-09 | 安徽大别山浩野魔芋科技开发有限公司 | A kind of preparation method of soya-bean milk konjak food |
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JPH09121803A (en) * | 1995-10-31 | 1997-05-13 | Yasuyuki Onodera | Tofu-like food and its production |
JPH09327273A (en) * | 1996-06-10 | 1997-12-22 | Morikazu Usami | Homemade tofu (bean curd) |
JP2001333726A (en) * | 2000-05-30 | 2001-12-04 | Unie Colloid Kk | Pulverized devil's tongue |
JP2002204662A (en) * | 2001-01-11 | 2002-07-23 | Shikoku Kakoki Co Ltd | Method for producing devil's tongue jelly |
JP2006223190A (en) * | 2005-02-17 | 2006-08-31 | Gifu Agri Foods Kk | Method for producing gel-like food using soybean as raw material |
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Publication number | Priority date | Publication date | Assignee | Title |
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JP2013013372A (en) * | 2011-07-05 | 2013-01-24 | Sadayuki Hidenori | Method for producing konjak for konjak-containing pate and method for producing konjak containing pate |
JP5162060B1 (en) * | 2012-10-02 | 2013-03-13 | 良治 杉井 | Jelly food with vegetables and method for producing the same |
CN109588492A (en) * | 2019-01-25 | 2019-04-09 | 安徽大别山浩野魔芋科技开发有限公司 | A kind of preparation method of soya-bean milk konjak food |
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