JP6757126B2 - Soybean-made animal food-like processed product manufacturing method, and soybean-made animal food-like processed product manufacturing system - Google Patents
Soybean-made animal food-like processed product manufacturing method, and soybean-made animal food-like processed product manufacturing system Download PDFInfo
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本発明は大豆製動物性食品様加工品製造方法、および大豆製動物性食品様加工品製造システムに係り、特に、製造ライン集約化によりコスト低下、省スペース、衛生管理向上を図ることができ、また種々の加工品製造に対応することができる、大豆製動物性食品様加工品製造方法等に関する。
The present invention relates to a soybean-made animal food-like processed product manufacturing method and a soybean-made animal food-like processed product manufacturing system , and in particular, cost reduction, space saving, and hygiene management improvement can be achieved by consolidating the production lines. The present invention also relates to a method for producing processed products such as soybean-made animal foods, which can be used for producing various processed products.
大豆加工品の種類は、たとえば、木綿豆腐、絹ごし豆腐、凍り豆腐、厚揚げ、油揚げ、はんぺん、さつま揚げ、がんもどき、ゆば、納豆、テンペ、豆乳、濃縮大豆たんぱくや分離大豆たんぱく等を用いた畜肉様その他の加工品など、相当多数が存在する。そして、これらは従来、基本的にはそれぞれ別の製造ラインによって製造されているのが通常である。 Types of processed soybean products include, for example, cotton tofu, silken tofu, frozen tofu, thick-fried tofu, deep-fried tofu, fried tofu, fried tofu, ganmodoki, yuba, natto, tempeh, soymilk, concentrated soybean protein, and livestock meat using separated soybean protein. There are quite a lot of other processed products. And, conventionally, these are usually manufactured by basically different production lines.
大豆加工品の製造技術についても、従来多数の技術的提案がある。豆腐製造では、たとえば、凝固剤入りの豆乳を凝固熟成させ、余水を脱水して豆腐生地を作り、食用油を混入して破砕混合し、パックに充填し再度凝固熟成させてパック入り木綿豆腐とする技術（後掲特許文献１）がある。これは、水中における切分け工程がなく、賞味期間を延長できる効果があるとしている。 There have been many technical proposals for manufacturing technology for processed soybean products. In tofu production, for example, soymilk containing a coagulant is coagulated and aged, residual water is dehydrated to make tofu dough, edible oil is mixed and crushed and mixed, filled in a pack and coagulated and aged again, and then packed cotton tofu. (Patent Document 1 described later). This is said to have the effect of extending the best-by date because there is no cutting process in water.
また、木綿豆腐のようなテクスチャーの充填豆腐製造方法として、充填容器に豆乳と凝固剤を別々に注入して攪拌混合し、密封する前に半凝固状態の豆乳を物理的にかき混ぜてからプラスチック製フィルムにより密封し、加熱、凝固させる方法が開示されている（特許文献２）。 In addition, as a method for producing filled tofu with a texture similar to cotton tofu, soymilk and a coagulant are separately injected into a filling container and mixed by stirring, and the semi-coagulated soymilk is physically stirred before being sealed and then made of plastic. A method of sealing with a film, heating and solidifying is disclosed (Patent Document 2).
油揚げ製造では、たとえば、連続粉砕機を用いて大豆たんぱく・油脂・水の高粘度な乳化スラリー生地を連続的に調製することによって、油揚げを安定的に製造する方法が開示されている（特許文献３）。 In the fried tofu production, for example, a method for stably producing fried tofu is disclosed by continuously preparing a high-viscosity emulsified slurry dough of soybean protein, oil and fat, and water using a continuous crusher (Patent Document). 3).
また、豆乳の底面に超音波処理を施すことによりキャビテーションを発生させ、豆乳の底面から微細気泡によるエアレーションを発生させ、それによって豆乳中に微細気泡を含有させ、これを含有した豆乳に凝固剤を添加して豆腐生地を生成し、油で揚げることによって、なめらかな組織を備えた油揚げを製造する技術も開示されている（特許文献４）。 In addition, cavitation is generated by applying ultrasonic treatment to the bottom surface of soymilk, and aeration by fine bubbles is generated from the bottom surface of the soymilk, thereby containing fine bubbles in the soymilk, and a coagulant is added to the soymilk containing the cavitation. A technique for producing fried tofu having a smooth structure by adding tofu dough and frying it in oil is also disclosed (Patent Document 4).
ゆば製造では、たとえば、ゆばの生産性・食味・食感を向上させる方法として、豆乳を加熱することにより液面に生成する薄膜（皮膜）を引き上げてゆばを製造するに当たり、豆乳中に塩化ナトリウム０．０６〜０．６重量％を添加するという技術が開示されている（特許文献５）。 In yuba production, for example, as a method of improving the productivity, taste, and texture of yuba, sodium chloride is added to soymilk when the thin film (film) formed on the liquid surface is pulled up by heating soymilk. A technique of adding 0.06 to 0.6% by weight is disclosed (Patent Document 5).
また、生成されたゆばの豆乳槽内面への付着を防止することができる製造装置として、注入された豆乳の上面にゆばが生成される豆乳槽と、その底部に設置されて内部に熱源部として蒸気が供給される伝熱管を備えた加熱槽とを有し、さらに、豆乳槽の側面部を除いた加熱槽の底面部と側面部を覆う断熱材からなる断熱部が設けられており、加熱槽の側面部からの豆乳槽の側面部への達する外気による熱が断熱部により遮断され、かつ、側面部の外周での外気の自然対流により豆乳槽の側面内部の近傍の豆乳の温度上昇が抑えられる方式の装置が開示されている（特許文献６）。 In addition, as a manufacturing device that can prevent the generated yuba from adhering to the inner surface of the soymilk tank, a soymilk tank in which yuba is generated on the upper surface of the injected soymilk and a heat source unit installed at the bottom of the soymilk tank. It has a heating tank provided with a heat transfer tube to which steam is supplied, and further, a heat insulating portion made of a heat insulating material covering the bottom surface portion and the side surface portion of the heating tank excluding the side surface portion of the soymilk tank is provided. The heat from the outside air reaching the side surface of the soymilk tank from the side surface of the heating tank is blocked by the heat insulating part, and the temperature of the soymilk near the inside of the side surface of the soymilk tank rises due to the natural convection of the outside air on the outer periphery of the side surface. (Patent Document 6) is disclosed.
その他にもたとえば、大豆たんぱくを主原料とした肉様食品として、湯戻しした粒状大豆たんぱくと、分離大豆たんぱくに対し重量で３〜５倍量の水を加え混練したゲル状物と、たまねぎ、調味料などを混合した試料を成型し、加熱乾燥機を用いて１００℃以下で３時間以下加熱乾燥した後で、水分含量が６０〜３０％になるようにマイクロ波を照射して肉代替物を結着した後、調味料を含む液で湯戻しし、さらに焼成または油ちょうしてハンバーグを得る技術が開示されている（特許文献７）。 In addition, for example, as meat-like foods using soy protein as a main ingredient, granular soy protein that has been reconstituted in hot water, a gel-like product that is kneaded by adding 3 to 5 times the weight of water to the separated soy protein, and onions. A sample mixed with seasonings is molded, dried by heating at 100 ° C or lower for 3 hours or less using a heat dryer, and then irradiated with microwaves so that the water content becomes 60 to 30% to replace meat. (Patent Document 7) discloses a technique in which the hamburger steak is obtained by reconstitution with a liquid containing a seasoning and then baking or oiling the hamburger steak.
また、種々に風味付けされ、チーズ様または肉様の食感を有しかつ保存性良好な豆腐加工品として、押圧し水切りした豆腐を調味液に浸漬した後ペーパータオルで包装し、これをアルミホイルシートの上に置き、これを小粒の炭化物からなる炭化物層で全体を包含した状態にして乾燥し、豆腐を取り出し真空包装・殺菌して得る加工品も開示されている（特許文献８）。 In addition, as a processed tofu product that has a cheese-like or meat-like texture and good storage stability, the tofu that has been pressed and drained is dipped in a seasoning liquid and then wrapped in a paper towel, which is then wrapped in aluminum foil. Also disclosed is a processed product obtained by placing it on a sheet, drying it with a carbide layer made of small carbides covering the whole, taking out the tofu, vacuum packaging and sterilizing it (Patent Document 8).
しかし、いずれの製品も、それぞれ専用の製造ラインによって製造されているのが通常である。図７は従来の大豆加工品の一部について、一般的な製造方法を示すフロー図である。木綿豆腐・凍り豆腐、油揚げ、ゆばの各製造方法を並置して示したものであるが、木綿豆腐とその凍結乾燥により製造される凍り豆腐の例は同一ライン化が可能であるものの、同じく豆乳を出発原料としながらも、豆腐、油揚げ、ゆばは、それぞれ別のラインにする必要がある。 However, each product is usually manufactured by a dedicated production line. FIG. 7 is a flow chart showing a general manufacturing method for a part of conventional processed soybean products. The production methods of cotton tofu, frozen tofu, fried tofu, and yuba are shown side by side. Although the examples of cotton tofu and frozen tofu produced by its freeze-drying can be made into the same line, soymilk is also started. Although it is used as a raw material, tofu, fried tofu, and yuba need to be on separate lines.
これらにおいて、あるいはまたこれらに限らず、豆乳を出発原料とする各種大豆加工品について、その製造ラインを共通化、集約化することができれば、製造コスト低下、省スペース、衛生管理向上効果を得ることができる。さらには、大豆を原料とした肉様食品等、新製品開発の促進効果を得ることもできる。 In these cases, or not limited to these, if the production lines of various processed soybean products using soymilk as a starting material can be standardized and integrated, the effects of reducing production costs, saving space, and improving hygiene management can be obtained. Can be done. Furthermore, it is possible to obtain the effect of promoting the development of new products such as meat-like foods made from soybeans.
そこで本発明が解決しようとする課題は、かかる従来技術の状況を踏まえ、製造ラインを集約化することができ、それによりコスト低下、省スペース、衛生管理向上を図ることができ、また新製品開発を促進できるとともに、種々の加工品製造に対応することのできる、大豆製動物性食品様加工品製造方法、および大豆製動物性食品様加工品製造システムを提供することである。
Therefore, the problem to be solved by the present invention is that the production lines can be centralized based on the situation of the prior art, thereby reducing costs, saving space, improving hygiene management, and developing new products. It is an object of the present invention to provide a soybean-made animal food-like processed product manufacturing method and a soybean-made animal food-like processed product manufacturing system capable of promoting the production of various processed products.
本願発明者は上記課題について鋭意研究を重ねた結果、大豆加工品製造に必要な各成分を抽出しておいてから、これらを目的とする加工品に合わせて混合・調整する工程を用いることによって課題解決できることに想到し、これに基づいて本発明を完成するに至った。すなわち、上記課題を解決するための手段として本願で特許請求される発明、もしくは少なくとも開示される発明は、以下のとおりである。 As a result of intensive research on the above-mentioned problems, the inventor of the present application has extracted each component necessary for producing processed soybean products, and then mixed and adjusted these components according to the desired processed product. We came up with the idea of being able to solve the problem, and based on this, we have completed the present invention. That is, the inventions claimed in the present application as means for solving the above problems, or at least the inventions disclosed, are as follows.
〔１〕 豆乳の凝固処理による凝固物成分と水溶性成分を分離する分離過程と、該分離された凝固物成分と該分離された水溶性成分を混合して混合物を得る混合過程と、該混合物を後処理に供して動物性食品様の目的製品を得る後処理過程とを備えてなり、該混合過程において該水溶性成分は濃縮されることなく該凝固物成分と混合されることを特徴とする、大豆製動物性食品様加工品製造方法。
〔２〕 前記混合過程における前記凝固物成分の濃度（混合物の濃度）は１４重量％以上であることを特徴とする、〔１〕に記載の大豆製動物性食品様加工品製造方法。
〔３〕 前記後処理過程として少なくとも前記混合物の均質化処理が含まれることを特徴とする、〔１〕、〔２〕のいずれかに記載の大豆製動物性食品様加工品製造方法。
[1] A separation process for separating a coagulated product component and a water-soluble component by a coagulation treatment of soymilk, a mixing process for mixing the separated coagulated product component and the separated water-soluble component to obtain a mixture, and the mixture. The water-soluble component is mixed with the coagulated component without being concentrated in the post-treatment process, which comprises a post-treatment process for obtaining a target product like an animal food. A method for manufacturing processed soybean animal food-like products.
[2] The method for producing a processed soybean animal food-like product according to [1], wherein the concentration of the coagulated component (concentration of the mixture) in the mixing process is 14% by weight or more.
[3] The method for producing a processed soybean animal food-like product according to any one of [1] and [2], wherein the post-treatment process includes at least a homogenization treatment of the mixture.
〔４〕 前記後処理過程として少なくとも前記混合物の高圧高温処理が含まれることを特徴とする、〔１〕、〔２〕、〔３〕のいずれかに記載の大豆製動物性食品様加工品製造方法。
〔５〕 前記大豆製動物性食品様加工品が下記＜Ｍ１＞ないし＜Ｍ６＞に記載のいずれかであることを特徴とする、〔１〕、〔２〕、〔３〕、〔４〕のいずれかに記載の大豆製動物性食品様加工品製造方法。
＜Ｍ１＞ ハンバーグパテ様食品
＜Ｍ２＞ 魚肉すり身様食品
＜Ｍ３＞ スクランブルエッグ様食品
＜Ｍ４＞ チーズ様食品
＜Ｍ５＞ ＜Ｍ１＞ないし＜Ｍ４＞以外の大豆製動物性食品様加工品
＜Ｍ６＞ 副材料が含まれている＜Ｍ１＞ないし＜Ｍ５＞のいずれか
〔６〕 豆乳の凝固処理を行う凝固処理部と、該凝固処理により得られた凝固物成分と水溶性成分を分離する分離処理部と、該分離された凝固物成分と該分離された水溶性成分を混合して混合物を得る混合処理部と、後処理に供して目的製品を得る後処理部とを備えてなり、該混合処理部において該水溶性成分は濃縮されることなく該凝固物成分と混合されることを特徴とする、大豆製動物性食品様加工品製造システム。
[4] The production of a processed soybean animal food-like product according to any one of [1], [2], and [3], wherein the post-treatment process includes at least high-pressure and high-temperature treatment of the mixture. Method.
[5] The soybean-made animal food-like processed product according to any one of the following <M1> to <M6>, according to [1], [2], [3], and [4]. The method for producing processed soybean animal food-like products according to any one of the above.
<M1> Hamburger putty-like food
<M2> Surimi-like food
<M3> Scrambled eggs-like food
<M4> Cheese-like food
<M5> Processed products made from soybeans other than <M1> to <M4>
<M6> Either <M1> or <M5> containing auxiliary materials
[6] A coagulation treatment unit for coagulating soymilk, a separation treatment unit for separating the coagulant component and the water-soluble component obtained by the coagulation treatment, and the separated coagulation product component and the separated water-soluble component. A mixing treatment unit for mixing the components to obtain a mixture and a post-treatment unit for performing post-treatment to obtain the target product are provided , and the water-soluble component is not concentrated in the mixing treatment unit, and the coagulated component is not concentrated. A soybean-made animal food-like processed product manufacturing system characterized by being mixed with .
〔７〕 前記後処理部では少なくとも前記混合物の均質化処理がなされることを特徴とする、〔６〕に記載の大豆製動物性食品様加工品製造システム。
〔８〕 前記後処理部では少なくとも前記混合物の高圧高温処理がなされることを特徴とする、〔６〕、〔７〕のいずれかに記載の大豆製動物性食品様加工品製造システム。
〔９〕 前記分離処理部にはスクリューデカンタが用いられることを特徴とする、〔６〕、〔７〕、〔８〕のいずれかに記載の大豆製動物性食品様加工品製造システム。
[7] The soybean animal food-like processed product manufacturing system according to [6], wherein at least the mixture is homogenized in the post-treatment section.
[8] The soybean-made animal food-like processed product manufacturing system according to any one of [6] and [7], wherein at least the high-pressure and high-temperature treatment of the mixture is performed in the post-treatment section.
[9] The soybean-made animal food-like processed product manufacturing system according to any one of [6] , [7], and [8], wherein a screw decanter is used for the separation processing unit.
本発明の大豆製動物性食品様加工品製造方法、および大豆製動物性食品様加工品製造システムは上述のように構成されるため、これによれば、種々の大豆加工品においてその製造ラインを集約化することができ、それによりコスト低下、省スペース、衛生管理向上を図ることができる。さらに、種々の加工品に共通する前段の工程を一本化し、後処理工程において各加工品を特徴付けるという構成により、動物性食品様加工品等の新製品開発を行いやすくし、これを促進することができ、種々の加工品製造に対応することができる。
Since the soybean-made animal food-like processed product manufacturing method and the soybean-made animal food-like processed product manufacturing system of the present invention are configured as described above, according to this, the production line for various processed soybean products can be established. It can be centralized, which can reduce costs, save space, and improve hygiene management. Furthermore, by unifying the pre-stage process common to various processed products and characterizing each processed product in the post-treatment process, it is easy to develop new products such as animal food-like processed products and promote this. It is possible to cope with the production of various processed products.
以下、本発明を、図面を用いて詳細に説明する。
図１は、本発明の大豆製動物性食品様加工品製造方法の基本構成を示すフロー図である。図示するように本大豆製動物性食品様加工品製造方法は、豆乳１の凝固処理（凝固処理過程Ｐ０）による凝固物成分２と水溶性成分３を分離する分離過程Ｐ１と、分離された凝固物成分２と水溶性成分３を混合して混合物４を得る混合過程Ｐ２と、混合物４を後処理に供して動物性食品様の目的製品５を得る後処理過程Ｐ３とを備えていることを、主たる構成とする。なお本発明に係る大豆製動物性食品様加工品は、主に食品を適用対象として想定したものであるが、本発明はこれに限定されず、非食品用途も除外されない。
Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1 is a flow chart showing a basic configuration of the soybean-made animal food-like processed product manufacturing method of the present invention. As shown in the figure, the method for producing a processed animal food-like product made from soybean is a separation process P1 for separating a coagulant component 2 and a water-soluble component 3 by a coagulation treatment (coagulation treatment process P0) of soymilk 1, and a separated coagulation. It is provided with a mixing process P2 for mixing the substance component 2 and the water-soluble component 3 to obtain a mixture 4, and a post-treatment process P3 for subjecting the mixture 4 to post-treatment to obtain a target product 5 like an animal food. , The main configuration. The processed soybean animal food-like product according to the present invention is intended mainly for foods, but the present invention is not limited to this, and non-food uses are not excluded.
かかる構成により本発明の大豆製動物性食品様加工品製造方法では、凝固処理によって凝固物成分２と水溶性成分３の混在物の状態となっている豆乳１は、分離過程Ｐ１において、凝固物成分２と水溶性成分３とに分離され、ついで混合過程Ｐ２において、分離された凝固物成分２と水溶性成分３とが混合されて混合物４が得られ、ついで後処理過程Ｐ３において、混合物４が所定の後処理に供されて、動物性食品様の目的製品５が得られる。なお、目的製品５は必ずしも最終的な製品に限定されず、それに至る途中の中間製品であってもよい。 With this configuration, in the method for producing a processed soybean-made animal food product of the present invention, the soymilk 1 which is in the state of a mixture of the coagulated component 2 and the water-soluble component 3 by the coagulation treatment is a coagulated product in the separation process P1. The component 2 and the water-soluble component 3 are separated, and then in the mixing process P2, the separated coagulated component 2 and the water-soluble component 3 are mixed to obtain a mixture 4, and then in the post-treatment process P3, the mixture 4 is obtained. Is subjected to a predetermined post-treatment to obtain an animal food-like target product 5. The target product 5 is not necessarily limited to the final product, and may be an intermediate product on the way to the final product.
混合過程Ｐ２では凝固物成分２の濃度が、動物性食品様の目的製品５として、一定の形状または性状を備えたものを得るのに適した濃度となるような混合比にて、混合処理がなされるものとすることができる。これにより、動物性食品様の目的製品５が、成形品を含め一定の形状または性状を備えたものである場合、その製造に適した混合比にて凝固物成分２と水溶性成分３の混合処理がなされて混合物４が得られ、これが後処理工程Ｐ３において用いられ、成形品を含む、一定の形状または性状を備えたものであるところの動物性食品様の目的製品５を得ることができる。 In the mixing process P2, the mixing treatment is performed at a mixing ratio such that the concentration of the coagulated component 2 becomes a concentration suitable for obtaining a product 5 having a certain shape or properties as the target product 5 for animal foods. Can be done. As a result, when the target product 5 such as animal food has a certain shape or property including a molded product, the coagulated component 2 and the water-soluble component 3 are mixed at a mixing ratio suitable for the production thereof. The treatment is carried out to obtain the mixture 4, which is used in the post-treatment step P3 to obtain the animal food-like target product 5 having a certain shape or property, including a molded product. ..
なお、本発明製造方法に係る動物性食品様の目的製品５が、一定形状を備えた成形品に限定されるものではなく、混合過程Ｐ２における混合処理の如何に関わらず、目的製品５が非成形品の場合も、本発明の範囲内であることは言うまでもない。また、最終的には成形品の形態をとる場合であっても、それに至る途中の中間製品をも、本発明の目的製品５の範囲に含むものとすることができる。なお、後述するように、混合過程Ｐ２における凝固物成分２の濃度（混合物の濃度）は特に、１４重量％以上の濃度とすることができる。 The target product 5 for animal foods according to the production method of the present invention is not limited to the molded product having a certain shape, and the target product 5 is not limited to the mixed treatment in the mixing process P2. Needless to say, the molded product is also within the scope of the present invention. Further, even when the final product is in the form of a molded product, an intermediate product on the way to the final product can be included in the scope of the target product 5 of the present invention. As will be described later, the concentration of the coagulated component 2 (concentration of the mixture) in the mixing process P2 can be particularly 14% by weight or more.
図２は、本発明の大豆製動物性食品様加工品製造方法の別の基本構成を示すフロー図である。図示するように本大豆加工品製造方法は、全体フロー中の後処理過程Ｐ２３を、混合物４の選択的均質化処理Ｐ２４と、その後の処理Ｐ２５とから構成するものとすることができる。ここで、選択的均質化処理とは、均質化処理を行う場合と、行わない場合があることを示す。 FIG. 2 is a flow chart showing another basic configuration of the soybean-made animal food-like processed product manufacturing method of the present invention. As shown in the figure, in the present processed soybean product manufacturing method, the post-treatment process P23 in the entire flow can be composed of the selective homogenization treatment P24 of the mixture 4 and the subsequent treatment P25. Here, the selective homogenization treatment indicates that the homogenization treatment may or may not be performed.
つまり、目的製品２５あるいは最終的な製品の具体的な種類・内容に応じて、それに適するよう均質化処理の有無は選択される。したがって、均質化処理を行わない場合は、混合物４は直ちに「その後の処理」Ｐ２５に供される。一方、均質化処理を行う場合は、混合物４はまず均質化処理され、それから、その後の処理Ｐ２５に供される。その後の処理Ｐ２５は必ずしも単一の処理とは限らず、複数の処理を含んでもよい。 That is, depending on the specific type and content of the target product 25 or the final product, the presence or absence of the homogenization treatment is selected so as to be suitable for it. Therefore, if no homogenization treatment is performed, the mixture 4 is immediately subjected to "subsequent treatment" P25. On the other hand, when the homogenization treatment is performed, the mixture 4 is first homogenized and then subjected to the subsequent treatment P25. Subsequent processing P25 is not necessarily a single processing, and may include a plurality of processing.
本発明製造方法では、その後の処理Ｐ２５として、少なくとも混合物４の高圧高温処理を含むものとすることができる。かかる構成により、混合物４に対する後処理過程Ｐ２３のパターンは、下記（Ａ）〜（Ｄ）の通りである。
（Ａ）均質化処理実施〜高温高圧処理実施〜必要な場合のその後の処理実施
（Ｂ）均質化処理実施〜高温高圧処理不実施〜必要な場合のその後の処理実施
（Ｃ）均質化処理不実施〜高温高圧処理実施〜必要な場合のその後の処理実施
（Ｄ）均質化処理不実施〜高温高圧処理不実施〜それ以外の処理実施
なお、ここで、「必要な場合のその後の処理」としては、たとえば二軸エスクストルーダー等を用いて繊維状組織を形成したり、型を用いて成型する、といった従来なされている食品加工における処理を適宜用いることができる。
In the production method of the present invention, the subsequent treatment P25 can include at least a high-pressure and high-temperature treatment of the mixture 4. With this configuration, the pattern of the post-treatment process P23 for the mixture 4 is as follows (A) to (D).
(A) Homogenization treatment-High temperature and high pressure treatment-Subsequent treatment when necessary (B) Homogenization treatment-High temperature and high pressure treatment not performed-Subsequent treatment when necessary (C) Homogenization treatment not Implementation-High-temperature and high-pressure treatment-Implementation of subsequent treatment when necessary (D) Non-implementation of homogenization treatment-No implementation of high-temperature and high-pressure treatment-Implementation of other treatments Here, as "subsequent treatment when necessary" Can appropriately use conventional treatments in food processing, such as forming a fibrous structure using a biaxial escutluder or the like, or molding using a mold.
つまり、均質化処理も高温高圧処理も、必須の構成ではなく、選択的に構成可能である。たとえば（Ｂ）は、均質化処理がなされる限り高温高圧処理が不要というパターンであるが、その一例は、混合物４を均質化処理し（Ｐ２４）、その後の処理Ｐ２５として小判型に成型する処理を施して、ハンバーグパテ様の目的製品２５とするものである。これは、一般家庭等の最終消費者において加熱調理することにより、製品を構成する均質化された混合物が結合（ゲル化）し、ハンバーグのようにして食することができるものである。 That is, neither the homogenization treatment nor the high temperature and high pressure treatment is an indispensable configuration, but can be selectively configured. For example, (B) is a pattern in which high-temperature and high-pressure treatment is not required as long as homogenization treatment is performed. One example thereof is a treatment in which the mixture 4 is homogenized (P24) and then molded into an oval shape as treatment P25. Is applied to make the target product 25 of the hamburger steak. By cooking in the final consumer such as a general household, the homogenized mixture constituting the product is combined (gelled) and can be eaten like a hamburger steak.
本発明製造方法によって製造される大豆製動物性食品様加工品としては、たとえば下記＜Ｍ１＞〜＜Ｍ６＞の各食品があるが、これらに限定されず、また非食品の加工品が除外されないことも既に述べた通りである。
＜Ｍ１＞ ハンバーグパテ様食品・・・挽肉パテ様であるものを広く含む。
＜Ｍ２＞ 魚肉すり身様食品・・・魚肉様のみならず、貝類・頭足類等、魚介類すり身様であるものを広く含む。
＜Ｍ３＞ スクランブルエッグ様食品
＜Ｍ４＞ チーズ様食品
＜Ｍ５＞ ＜Ｍ１＞ないし＜Ｍ４＞以外の大豆製動動物性食品様加工品・・・牛・豚・鶏・羊等の畜肉・乳製品といった畜産品様のみならず、猪・鹿・兎その他の動物様・動物由来様であるものも広く含む。
＜Ｍ６＞ 副材料が含まれている＜Ｍ１＞ないし＜Ｍ５＞のいずれか・・・副材料の範囲は、植物性材料・動物性材料・菌類等、分野に限定なく、また加工度合いに限定なく、広く含む。
（「・・・」以降の記載については、以下の説明でも同様である）
Examples of soybean-made animal food-like processed products produced by the production method of the present invention include, but are not limited to, the following <M1> to <M6> foods, and non-food processed products are not excluded. That is also as already mentioned.
<M1> Hamburger putty-like foods: Widely includes ground meat putty-like foods.
<M2> Surimi-like foods for fish meat: Not only fish-like foods, but also shellfish, cephalopods, and other fish-like foods are widely included.
<M3> Scrambled egg-like food <M4> Cheese-like food <M5> Other than <M1> to <M4> Soybean-made animal and animal food-like processed products: Livestock meat and dairy products such as cows, pigs, chickens and sheep It includes not only livestock products such as, but also those of ino, deer, rabbits and other animals and animal-derived products.
<M6> Any of <M1> or <M5> containing auxiliary materials ... The range of auxiliary materials is not limited to fields such as plant materials, animal materials, fungi, etc., and is limited to the degree of processing. Not widely included.
(The description after "..." is the same in the following explanation.)
後処理過程Ｐ２３の一例として述べた上記（Ｂ）のパターンは、＜Ｍ２＞〜＜Ｍ６＞の各加工品においても用いることができる。たとえば＜Ｍ３＞スクランブルエッグ様食品は、混合物４の濃度をより低くした状態でパターン（Ｂ）を適用することで、製造することができる。また、それ以外のパターン（Ａ）、（Ｃ）、（Ｄ）も、上記＜Ｍ１＞〜＜Ｍ６＞に適用可能である。 The pattern (B) described above as an example of the post-treatment process P23 can also be used in each of the processed products <M2> to <M6>. For example, <M3> scrambled eggs-like food can be produced by applying pattern (B) with a lower concentration of mixture 4. Further, other patterns (A), (C), and (D) can also be applied to the above <M1> to <M6>.
また本発明製造方法では、後処理過程Ｐ２３における均質化処理や高温高圧処理の有無に関わらず、混合過程Ｐ２において凝固物成分２および水溶性成分３を混合して得る混合物４の濃度を１４重量％以上とすることができる。さらには、１４重量％以上２５重量％以下としてもよい。かかる濃度範囲は、豆乳１を出発原料とする大豆加工品として、本発明に係る大豆製動物性食品様加工品、木綿豆腐、がんもどき、油揚げ、ゆばといった各種製品を良好にカバーできる濃度範囲である。しかしながら、本発明がかかる数値範囲に限定されるものではなく、たとえば３０％程度以上の高濃度を用いる場合であっても、本発明の範囲内である。 Further, in the production method of the present invention, the concentration of the mixture 4 obtained by mixing the coagulated component 2 and the water-soluble component 3 in the mixing process P2 is 14 weight by weight regardless of the presence or absence of the homogenization treatment or the high temperature and high pressure treatment in the post-treatment process P23. It can be% or more. Furthermore, it may be 14% by weight or more and 25% by weight or less. Such a concentration range is a concentration range that can satisfactorily cover various products such as soybean-made animal food-like processed products, cotton tofu, ganmodoki, fried tofu skin, and yuba according to the present invention as processed soybean products using soymilk 1 as a starting material. Is. However, the present invention is not limited to such a numerical range, and even when a high concentration of, for example, about 30% or more is used, it is within the range of the present invention.
図３は、本発明の大豆製動物性食品様加工品製造方法の具体例を示すフロー図である。図示するように本発明製造方法によれば、豆乳への凝固剤添加による凝固処理、それにより生じる凝固物成分（図では「凝固物」）と水溶性成分（図では「ホエー」）の分離処理、分離した両者を改めて濃度調整・混合する混合処理（図では「濃度調整」）、そして選択的均質化処理がなされるまでの過程は、目的製品の如何に関わらず同じである。ただし混合処理における濃度調整は、目的製品に応じてなされる。 FIG. 3 is a flow chart showing a specific example of the method for producing a processed soybean-made animal food-like product of the present invention. As shown in the figure, according to the production method of the present invention, a coagulation treatment by adding a coagulant to soymilk, and a separation treatment of a coagulant component (“coagulant” in the figure) and a water-soluble component (“whey” in the figure) produced by the coagulation treatment. The process up to the mixing process (“concentration adjustment” in the figure) and the selective homogenization process, in which the separated two are adjusted and mixed again, is the same regardless of the target product. However, the concentration adjustment in the mixing process is performed according to the target product.
そして、濃度調整されかつ必要に応じ均質化された混合物は、目的製品に応じた後処理過程に供される。すなわち、均質化された混合物をそのまま充填したり成型することによって木綿豆腐、発泡処理することによってムース状やクリーム状の加工品、発泡処理後に凍結乾燥等の乾燥処理を行うことによって凍り豆腐様の加工品、発泡処理後に圧延処理することによって厚揚げ様等の気泡含有加工品・気泡含有膜状加工品、生地を調製してこれを油ちょう処理することによって油揚げ、圧延処理・塗布処理または漉き処理した後に加熱処理してゲル化させることによってゆば・クレープあるいは海苔様の膜状加工品、成型処理や高圧・高温処理後の成型処理によってハンバーグ・すり身あるいはスクランブルエッグ様といった畜肉等動物性食品様の加工品、を製造することができる。 Then, the mixture whose concentration has been adjusted and homogenized as necessary is subjected to a post-treatment process according to the target product. That is, cotton tofu is processed by filling or molding the homogenized mixture as it is, mousse-like or cream-like processed products are foamed, and frozen tofu-like processing is performed by freeze-drying after foaming. Products, bubble-containing processed products such as thick-fried tofu by rolling after foaming treatment, bubble-containing film-like processed products, and dough are prepared and oiled to fried, rolled, coated, or strained. After that, it is heat-treated and gelled to form a film-like processed product such as yuba, crepe or seaweed, and animal foods such as hamburger, ground meat or scrambled egg by molding treatment after molding treatment or high-pressure / high-temperature treatment. Processed products, can be manufactured.
混合物の濃度は、木綿豆腐の場合は１４％程度、凍り豆腐様加工品の場合は１８％程度、膜状加工品の場合は２５％程度とすることが望ましい。また、本発明の中心である畜肉等動物性食品様の加工品においては、上述の通り、１４％以上とすることが望ましく、３０％程度の高濃度を用いてもよい。また、以上述べた各大豆加工品にはいずれも、任意の副材料を混合・添加してもよい。また、主としてタンパク質と脂肪からなる凝固物成分の濃度調整を初めとして、均質化処理の有無、後処理として施す処理の設計如何によって、従来にない新規な大豆加工品を製造することも可能であり、自由自在な製品開発環境を本発明製造方法は提供することができる。 The concentration of the mixture is preferably about 14% in the case of cotton tofu, about 18% in the case of frozen tofu-like processed products, and about 25% in the case of film-like processed products. Further, in the processed product of animal food such as livestock meat, which is the core of the present invention, as described above, it is desirable that the concentration is 14% or more, and a high concentration of about 30% may be used. In addition, any auxiliary material may be mixed or added to each of the above-mentioned processed soybean products. It is also possible to manufacture new processed soybean products that have never existed before, depending on the presence or absence of homogenization treatment and the design of the treatment to be applied as post-treatment, including the adjustment of the concentration of the coagulated component mainly composed of protein and fat. The manufacturing method of the present invention can provide a free product development environment.
このように本発明製造方法によれば、必要な成分であるところの凝固物成分と水溶性成分を分離・抽出し、製品に応じた濃度調整や選択的均質化処理を行うまでの工程を共通化することができるため、従来のように製品ごとに製造ラインを設備する必要がない。そして、必要な後処理の工程をこれに連設可能な構成とすることによって、複数種類の大豆加工品の製造を行うことができる。いわば、成分分離とその再構成を前段で行い、個別製品化処理を後段で行う製造方式であり、これによってライン集約化、コスト低下、省スペース、衛生管理向上、新製品開発の促進効果を得ることができる。 As described above, according to the production method of the present invention, the steps from separating and extracting the coagulated component and the water-soluble component, which are necessary components, to adjusting the concentration according to the product and performing the selective homogenization treatment are common. It is not necessary to install a production line for each product as in the past. Then, by making the necessary post-treatment steps continuous with this, it is possible to manufacture a plurality of types of processed soybean products. So to speak, it is a manufacturing method in which component separation and its reconstruction are performed in the first stage, and individual commercialization processing is performed in the second stage, which has the effects of line consolidation, cost reduction, space saving, improvement of hygiene management, and promotion of new product development. be able to.
図４は、本発明の大豆製動物性食品様加工品製造システムの基本構成を示す概念図である。図示するように本大豆加工品製造システム１００は、豆乳の凝固処理を行う凝固処理部１０と、これにより得られた凝固物成分と水溶性成分とを分離する分離処理部２０と、分離された凝固物成分と水溶性成分を混合して混合物を得る混合処理部３０と、混合物を後処理に供して、動物性食品様の目的製品を得る後処理部４０とからなることを、主たる構成とする。なお、かかる構成である限り、各部１０〜４０が同一筐体内に設置されているか否かに関わらず、本発明の範囲内である。 FIG. 4 is a conceptual diagram showing the basic configuration of the soybean-made animal food-like processed product manufacturing system of the present invention. As shown in the figure, the processed soybean product manufacturing system 100 is separated into a coagulation processing unit 10 that performs a coagulation treatment of soymilk and a separation processing unit 20 that separates the coagulated product component and the water-soluble component obtained thereby. The main configuration is composed of a mixing treatment unit 30 for mixing a coagulant component and a water-soluble component to obtain a mixture, and a post-treatment unit 40 for subjecting the mixture to post-treatment to obtain a target product like animal food. To do. As long as it has such a configuration, it is within the scope of the present invention regardless of whether or not each part 10 to 40 is installed in the same housing.
かかる構成により本大豆加工品製造システム１００では、凝固処理部１０において豆乳の凝固処理が行われ、これにより得られた凝固物成分と水溶性成分は分離処理部２０において分離され、分離された凝固物成分と水溶性成分とは混合処理部３０において適宜の混合比により混合（濃度調整）されて混合物となり、混合物は後処理部４０において後処理に供され、動物性食品様の目的製品が得られる。なお後処理部４０は、混合物を均質化処理する構成、または均質化処理の有無を選択可能な構成としてもよい。また、高圧高温処理を含む構成としてもよい。 With this configuration, in the processed soybean product manufacturing system 100, soymilk is coagulated in the coagulation processing unit 10, and the coagulated product component and the water-soluble component obtained thereby are separated by the separation processing unit 20 and separated coagulation. The product component and the water-soluble component are mixed (concentration adjusted) in the mixing treatment unit 30 at an appropriate mixing ratio to form a mixture, and the mixture is subjected to post-treatment in the post-treatment unit 40 to obtain a target product like animal food. Be done. The post-treatment unit 40 may have a configuration in which the mixture is homogenized, or a configuration in which the presence or absence of the homogenization treatment can be selected. Further, the configuration may include high-pressure and high-temperature treatment.
図５は、本発明の大豆製動物性食品様加工品製造システムの別の構成例を示す概念図である。図示するように本システム２００は、凝固処理部１０、分離処理部２０および混合処理部３０が共通化されており、後処理部は４１、４２、・・・４Ｘのように複数設けられており、動物性食品様加工品を初めとする目的製品に応じた個別の処理がなされる構成である。なお、図では最低３つの後処理部が備えられる構成だが、これは一例であり、後処理部の数は限定されない。 FIG. 5 is a conceptual diagram showing another configuration example of the soybean-made animal food-like processed product manufacturing system of the present invention. As shown in the figure, in this system 200, the solidification processing unit 10, the separation processing unit 20, and the mixing processing unit 30 are shared, and a plurality of post-processing units such as 41, 42, ... 4X are provided. , Animal food-like processed products and other processed products are individually processed according to the target product. Although the figure shows a configuration in which at least three post-processing units are provided, this is an example, and the number of post-processing units is not limited.
かかる構成により本大豆加工品製造システム２００では、動物性食品様加工品を初めとする複数の目的製品の製造を行うことが可能である。いずれの目的製品製造の場合でも出発原料である豆乳には、共通化された凝固処理部１０、分離処理部２０および混合処理部３０での各処理が施された後、これにより得られた混合物は各目的製品に固有の後処理部４１等に供されて所定の処理がなされて、目的製品が製造される。 With this configuration, the processed soybean product manufacturing system 200 can manufacture a plurality of target products including processed animal food-like products. In any of the production of the target product, the soymilk, which is the starting material, is subjected to each treatment in the common coagulation treatment unit 10, the separation treatment unit 20, and the mixing treatment unit 30, and then the mixture obtained thereby. Is provided to a post-treatment unit 41 or the like unique to each target product to perform a predetermined treatment, and the target product is manufactured.
図６は、本発明の大豆製動物性食品様加工品製造システムにおける分離処理部の構成例を示す説明図である。図示するように本システムの分離処理部としてスクリューデカンタ６を好適に用いることができる。スクリューデカンタ６に、豆乳とこれに添加された凝固剤とからなる原液１６が供給されてスクリューデカンタ６が運転されると、原液１６を構成する、主としてタンパク質と脂肪からなる凝固物成分２６と、水溶性成分３６（ホエー）とは分離して取り出される。このように分離回収された両成分２６、３６は、混合処理部に供されて所定の混合比にて混合（濃度調整）される。 FIG. 6 is an explanatory diagram showing a configuration example of a separation processing unit in the soybean-made animal food-like processed product manufacturing system of the present invention. As shown in the figure, the screw decanter 6 can be preferably used as the separation processing unit of this system. When the undiluted solution 16 composed of soymilk and the coagulant added thereto is supplied to the screw decanter 6 and the screw decanter 6 is operated, the coagulant component 26 mainly composed of protein and fat constituting the undiluted solution 16 and It is taken out separately from the water-soluble component 36 (whey). Both components 26 and 36 thus separated and recovered are subjected to a mixing treatment unit and mixed (concentration adjustment) at a predetermined mixing ratio.
かかる大豆製動物性食品様加工品製造システム１００等や、上述の大豆製動物性食品様加工品製造方法によって製造される各種大豆加工品自体もまた、本発明の範囲内である。代表的なものは下記のとおりであるが、本発明はこれらに限定されない。
＜Ｍ１＞ ハンバーグパテ様食品
＜Ｍ２＞ 魚肉すり身様食品
＜Ｍ３＞ スクランブルエッグ様食品
＜Ｍ４＞ チーズ様食品
＜Ｍ５＞ ＜Ｍ１＞ないし＜Ｍ４＞以外の大豆製動動物性食品様加工品
＜Ｍ６＞ 副材料が含まれている＜Ｍ１＞ないし＜Ｍ５＞のいずれか
The soybean-made animal food-like processed product manufacturing system 100 and the like, and various processed soybean products themselves manufactured by the above-mentioned soybean-made animal food-like processed product manufacturing method are also within the scope of the present invention. Typical examples are as follows, but the present invention is not limited thereto.
<M1> Hamburger putty-like food <M2> Fish meat-like food <M3> Scrambled egg-like food <M4> Cheese-like food <M5><M1> to <M4> Soybean animal food-like processed products <M6 > Either <M1> or <M5> that contains auxiliary materials
また、豆乳由来の凝固物成分および水溶性成分を原料とし、これらが再構成されて得られる各種大豆加工品自体も、本発明の範囲内であり、その代表的なものは上記＜Ｍ１＞ 〜 ＜Ｍ６＞ のとおりである。もちろん、これらに限定されず、豆乳由来の凝固物成分および水溶性成分を原料とし、これらが再構成されて得られる大豆加工品である限り、既存製品、既存製品様の製品、新規開発製品を問わず、本発明の範囲内である。 In addition, various processed soybean products obtained by reconstitution of soymilk-derived coagulated components and water-soluble components as raw materials are also within the scope of the present invention, and typical ones thereof are described in <M1> to It is as shown in <M6>. Of course, it is not limited to these, and as long as it is a processed soybean product obtained by reconstructing soymilk-derived coagulated component and water-soluble component as raw materials, existing products, existing product-like products, and newly developed products can be used. Regardless, it is within the scope of the present invention.
以下、本発明について実施例を挙げて具体的に説明するが、本発明はこれら実施例に限定されるものではない。なお各実施例の成分含量は、断りがない限り重量％で示したものである。
＜１ 繊維状食品＞
＜１−１ 繊維状食品の実施例（１）＞
生大豆１０ｋｇを用いて定法に準じて豆乳約 ５０Ｌを調製し、１０℃以下に冷却した。豆乳の固形分が８％となるよう加水にて調整し、湯せんで７０℃に加熱後、８７０ｇ分取した。また、塩化マグネシウム六水和物（関東化学社）を濃度６％（重量）の水溶液に希釈し、凝固剤とした。豆乳を攪拌しながら凝固剤を３３ｇ添加し、添加後攪拌を停止し、４分間放置した。
Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples. The component content of each example is shown in% by weight unless otherwise specified.
<1 Fibrous food>
<1-1 Example of fibrous food (1)>
About 50 L of soymilk was prepared using 10 kg of raw soybeans according to a conventional method, and cooled to 10 ° C. or lower. The soymilk was adjusted with water so that the solid content was 8%, heated to 70 ° C. in a hot water bath, and then 870 g was taken. Further, magnesium chloride hexahydrate (Kanto Chemical Co., Inc.) was diluted with an aqueous solution having a concentration of 6% (weight) to prepare a coagulant. 33 g of a coagulant was added while stirring the soymilk, and after the addition, stirring was stopped and the mixture was left for 4 minutes.
放置後、凝固物が１ｍｍφ程度となるまで攪拌により均質に崩し、卓上遠心分離機（コクサン社「小型遠心分離機 Ｈ−１１２」）にて凝固物と水溶液に分離し、風乾し、固形分４０％の凝固物を得た。二軸エスクストルーダー（奈良機械製作所社「Ｎａｎｏ−１６」）にて、０．４ＭＰａ、１６０℃でオリフィス２ｍｍφから押し出し、繊維状構造物を得た。 After being left to stand, the coagulated product is uniformly broken by stirring until the coagulated product becomes about 1 mmφ, separated into a coagulated product and an aqueous solution by a desktop centrifuge (Kokusan's "small centrifuge H-112"), air-dried, and has a solid content of 40. % Coalified product was obtained. A fibrous structure was obtained by extruding from an orifice of 2 mmφ at 0.4 MPa and 160 ° C. with a biaxial escutruder (“Nano-16” manufactured by Nara Machinery Co., Ltd.).
＜１−２ 繊維状食品の評価＞
繊維状食品の実施例（１）は、食感改良性や保油性に優れ、ハンバーグ風、コンビーフ風、大豆タンパク質入り合びき肉風、サラミソーセージ風、ビーフジャーキー風といった、各種の動物性食品様の食品用として適する素材であった。上述した本発明の利点を、本実施例の作製過程および試作品において、確認することができた。
<1-2 Evaluation of fibrous foods>
Example (1) of the fibrous food has excellent texture improving property and oil retention property, and various animal foods such as hamburger steak, corned beef, soy protein-containing mixed meat, salami sausage, and beef jerky. It was a material suitable for food use. The above-mentioned advantages of the present invention could be confirmed in the production process and the prototype of this example.
＜１−３ 繊維状食品の実施例（２）＞
表１に、本発明製法による繊維状食品（実施例（２））の製造例を、工程所要時間等を含めて示した。ここに示すように本実施例の製造所要時間は９４分間であった。従来と比較して、簡単な工程によって繊維状食品を製造できることが確認された。
<1-3 Examples of fibrous foods (2)>
Table 1 shows an example of producing a fibrous food (Example (2)) by the production method of the present invention, including the time required for the process. As shown here, the manufacturing time of this example was 94 minutes. It was confirmed that fibrous foods can be produced by a simple process as compared with the conventional method.
本発明の大豆製動物性食品様加工品製造方法、および大豆製動物性食品様加工品製造システムによれば、種々の大豆加工品においてその製造ラインを集約化することができ、それによりコスト低下、省スペース、衛生管理向上を図ることができる。 According to the method for producing processed soybean animal food-like products and the system for producing processed soybean animal food-like products of the present invention, it is possible to consolidate the production lines for various processed soybean products, thereby reducing costs. Space saving and improvement of hygiene management can be achieved.
さらに、種々の加工品に共通する前段の工程を一本化し、後処理工程において各加工品を特徴付けるという構成により、動物性食品様加工品等の新製品開発を行いやすくし、これを促進することができ、種々の加工品製造に対応することができる。したがって、当該分野および関連する全産業分野・技術分野において、産業上利用性が高い発明である。 Furthermore, by unifying the pre-stage process common to various processed products and characterizing each processed product in the post-treatment process, it is easy to develop new products such as animal food-like processed products and promote this. It is possible to cope with the production of various processed products. Therefore, it is an invention with high industrial applicability in the relevant field and all related industrial fields / technical fields.
１…豆乳
２…凝固物成分
３…水溶性成分
４…混合物
５、２５…目的製品
６…スクリューデカンタ
１６…原液
２６…凝固物成分
３６…水溶性成分
1 ... soymilk 2 ... coagulant component 3 ... water-soluble component 4 ... mixture 5, 25 ... target product 6 ... screw decanter 16 ... undiluted solution 26 ... coagulant component 36 ... water-soluble component
１０…凝固処理部
２０…分離処理部
３０…混合処理部
４０、４１、４２、４Ｘ…後処理部
１００、２００…大豆加工品製造システム
Ｐ０…凝固処理過程
Ｐ１…分離過程
Ｐ２…混合過程
Ｐ３、Ｐ２３…後処理過程
Ｐ２４… 選択的均質化処理
Ｐ２５…その後の処理
10 ... Coagulation processing unit 20 ... Separation processing unit 30 ... Mixing processing unit 40, 41, 42, 4X ... Post-processing unit 100, 200 ... Soybean processed product manufacturing system P0 ... Coagulation processing process P1 ... Separation process P2 ... Mixing process P3, P23 ... Post-treatment process P24 ... Selective homogenization treatment P25 ... Subsequent processing
Claims (9)
該分離された凝固物成分と該分離された水溶性成分を混合して混合物を得る混合過程と、
該混合物を後処理に供して動物性食品様の目的製品を得る後処理過程と
を備えてなり、
該混合過程において該水溶性成分は濃縮されることなく該凝固物成分と混合される
ことを特徴とする、大豆製動物性食品様加工品製造方法。 The separation process that separates the coagulated component and the water-soluble component by the coagulation process of soymilk,
The mixing process of mixing the separated coagulated component and the separated water-soluble component to obtain a mixture, and
It is provided with a post-treatment process in which the mixture is subjected to post-treatment to obtain an animal food-like target product .
A method for producing a processed soybean animal food-like product, which comprises mixing the water-soluble component with the coagulated component without being concentrated in the mixing process .
＜Ｍ１＞ ハンバーグパテ様食品
＜Ｍ２＞ 魚肉すり身様食品
＜Ｍ３＞ スクランブルエッグ様食品
＜Ｍ４＞ チーズ様食品
＜Ｍ５＞ ＜Ｍ１＞ないし＜Ｍ４＞以外の大豆製動物性食品様加工品
＜Ｍ６＞ 副材料が含まれている＜Ｍ１＞ないし＜Ｍ５＞のいずれか The soybean animal product according to any one of claims 1, 2, 3 and 4, wherein the soybean animal food-like processed product is any one of the following <M1> to <M6>. Food-like processed product manufacturing method.
<M1> Hamburger putty-like food
<M2> Surimi-like food
<M3> Scrambled eggs-like food
<M4> Cheese-like food
<M5> Processed products made from soybeans other than <M1> to <M4>
<M6> Either <M1> or <M5> containing auxiliary materials
該凝固処理により得られた凝固物成分と水溶性成分を分離する分離処理部と、
該分離された凝固物成分と該分離された水溶性成分を混合して混合物を得る混合処理部と、
後処理に供して目的製品を得る後処理部と
を備えてなり、
該混合処理部において該水溶性成分は濃縮されることなく該凝固物成分と混合される
ことを特徴とする、大豆製動物性食品様加工品製造システム。 A coagulation processing unit that coagulates soymilk,
A separation treatment unit that separates the coagulated product component and the water-soluble component obtained by the coagulation treatment,
A mixing treatment unit for obtaining a mixture by mixing the separated coagulated component and the separated water-soluble component,
It is equipped with a post-treatment unit to obtain the target product for post-treatment .
A soybean animal food-like processed product manufacturing system, characterized in that the water-soluble component is mixed with the coagulated component without being concentrated in the mixing treatment unit .
The soybean-made animal food-like processed product manufacturing system according to any one of claims 6, 7, and 8, wherein a screw decanter is used for the separation processing unit.
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