JPH0662778A

JPH0662778A - Soybean milk-containing food

Info

Publication number: JPH0662778A
Application number: JP4255306A
Authority: JP
Inventors: Minoru Ikeno; 稔池野; Motoo Nishimura; 干夫西村
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-08-11
Filing date: 1992-08-11
Publication date: 1994-03-08

Abstract

PURPOSE:To simply obtain a solid-like food containing soybean milk by solidifying soybean milk by edible marine alga. CONSTITUTION:Edible marine alga (one or more foods selected from a group consisting of agar, algin and carrageenan) is used in an amount of 0.05-2wt.%, preferably 0.1-1wt.% based on soybean milk. The content of the edible marine alga is reduced in order to produce a food for TOFU (soybean curd) and the content of the edible marine alga is increased in order to produce sweet jelly of beans-like cake. The soybean milk is produced as follows: Edible marine alga, preferably powdery edible marine alga is put in proper amount of water and the mixture is heated until the edible marine alga is dissolved in water and then the solution is strained. Soybean milk is put in the strained solution at a nearly equivalent amount and the mixed solution is further heated and slowly stirred. Fire is stopped before the solution is boiled and the solution is slowly stirred and then cooled and solidified. Thereby, solid-like food containing soybean milk can readily be obtained.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、豆乳含有食品に関す
る。TECHNICAL FIELD The present invention relates to a soymilk-containing food.

【０００２】[0002]

【従来の技術】豆乳は、周知のように、大豆から製造さ
れ、栄養分に富んだ食品であり、豆腐の原料として、又
はそのまま飲料として利用されている。豆腐の製造にあ
たっては、固化する成分例えばにがり又はグルコノラク
トンなどを加えて固化させる。しかしながら、その工程
において条件の設定などに熟練を要し、製造するのがか
なり困難である。そのほか、豆腐は、日持ちがかなり悪
い。又、飲料として利用することも近年行われたが、そ
の匂いをマスキングするのに成功せず、その利用は、あ
まり進んでいない。2. Description of the Related Art As is well known, soy milk is a nutritious food produced from soybeans, and is used as a raw material of tofu or as a beverage as it is. In the production of tofu, a solidifying component such as bittern or gluconolactone is added and solidified. However, it requires skill in setting the conditions in the process, and it is quite difficult to manufacture. Besides, tofu has a very poor shelf life. In addition, although it has been used as a beverage in recent years, it has not succeeded in masking its odor, and its use has not progressed so much.

【０００３】[0003]

【発明の概要】本発明者は、豆乳の固体化について種々
検討した結果、食用海藻を用いれば、従来の豆腐の製造
で生ずる困難なしに、うまく行えることを見出した。本
発明は、豆乳を食用海藻により固形化した豆乳含有食品
に関する。本発明で使用される豆乳は、従来の方法で製
造したものを使用できる。又、本発明で使用される食用
海藻は、寒天、アルギン（アルギン酸及びその食用可能
な誘導体）、カラニーゲンよりなる群から選ばれる１種
以上である。本発明では、これら食用海藻を豆乳に対し
０．０５−２重量％好ましくは０．１−１重量％使用す
る。豆腐様食品を製造するためには、食用海藻の量を少
なくし、一方、ようかん様菓子を製造するには、食用海
藻の量を多くする。SUMMARY OF THE INVENTION As a result of various studies on solidification of soybean milk, the present inventor has found that edible seaweed can be successfully used without the difficulties encountered in the conventional production of tofu. The present invention relates to a soymilk-containing food product obtained by solidifying soymilk with edible seaweed. The soymilk used in the present invention may be one produced by a conventional method. The edible seaweed used in the present invention is at least one selected from the group consisting of agar, algin (alginic acid and its edible derivatives), and caranigen. In the present invention, these edible seaweeds are used in an amount of 0.05-2% by weight, preferably 0.1-1% by weight, based on soymilk. To produce tofu-like foods, the amount of edible seaweed is reduced, while to produce yokan-like confectionery, the amount of edible seaweed is increased.

【０００４】本発明の豆乳含有食品の製造にあたって
は、なるべく粉末状の食用海藻を、適量の水に入れ、食
用海藻が溶解するまで加熱する。溶解したものを漉す。
豆乳を漉したものにほぼ等量入れ、さらに加熱し、ゆる
やかに攪拌する。沸謄する前に、火を止め、ゆるやかに
攪拌した後、型に入れ、冷却し、固化させる。In the production of the soymilk-containing food of the present invention, powdered edible seaweed is put in an appropriate amount of water and heated until the edible seaweed is dissolved. Strain the melted ones.
Add approximately equal amount to the strained soy milk, heat it and stir gently. Before boiling, turn off the heat, stir gently, put in a mold, cool and solidify.

【０００５】本発明の豆乳含有食品は、従来の豆腐様の
製品を製造しておかずとして食することもできるし、又
はようかん様の製品を製造してお菓子として食すること
もできる。おかずとして使用するときは、その性質上冷
奴の形で食するのが好ましい。そして、風昧をつけるた
めに、原料に調味料、着香料などを加えてもよい。一
方、お菓子として使用するには、原料に砂糖などの甘味
料、着色料、着香料などを加え、味、風昧を整える必要
がある。又、豆腐様食品より固めに製造するのが好まし
い。The soymilk-containing food of the present invention can be eaten as a conventional tofu-like product without being prepared, or can be prepared as a yokan-like product and can be consumed as a confection. When used as a side dish, it is preferable to eat it in the form of cold tofu due to its nature. In addition, seasonings, flavors, and the like may be added to the raw materials in order to add ambience. On the other hand, in order to use it as a confectionery, it is necessary to add a sweetener such as sugar, a coloring agent, a flavoring agent and the like to the raw material to adjust the taste and flavor. In addition, it is preferable that the tofu-like food is manufactured more solidly.

【０００６】本発明の豆乳含有食品の製造にあたって
は、従来の豆腐の製造に要する手間及び時間がかから
ず、簡便に豆乳を含有した固形の食品が得られる。その
上、従来の豆腐に比べて、日持ちが良いという利点もあ
る。又、菓子として、栄養価の高い豆乳を容易にしかも
昧良く食することができる。In producing the soymilk-containing food of the present invention, the solid food containing soymilk can be easily obtained without the labor and time required for the conventional production of tofu. In addition, it has the advantage that it lasts longer than conventional tofu. Also, as a confectionery, soy milk with high nutritional value can be easily and satisfactorily eaten.

【０００７】[0007]

【実施例】以下に、本発明の実施例を示す。EXAMPLES Examples of the present invention will be shown below.

【０００８】実施例１粉末状の寒天０．５ｇを、水２００ｍＬに入れた。寒天
が溶解するまで加熱した。溶解したものを漉し、豆乳２
００ｍＬを加え、さらに加熱し、ゆるやかに攪拌した。
沸騰する前に、火を止めた。ゆるやかに攪拌した後、型
に入れ、冷蔵庫に入れて固まらせた。得られた製品は、
冷奴として食すると、美味であった。その上、従来の豆
腐に比べて、遥かに日持ちが良かった。Example 1 0.5 g of powdered agar was placed in 200 mL of water. Heated until the agar dissolved. Strain the melted soy milk 2
00 mL was added, and the mixture was further heated and gently stirred.
I turned off the fire before boiling. After gently stirring, the mixture was placed in a mold and placed in a refrigerator to solidify. The product obtained is
It was delicious when eaten as a cold tofu. In addition, it has a much longer shelf life than conventional tofu.

【０００９】実施例２実施例１と同じ方法を行ったが、但し寒天の代わリにア
ルギン酸０．７ｇを用い、又着香料として梅肉エキス２
ｇをさらに加えた。得られた製品は、実施例１と同様に
冷奴として食すると、美味であった。Example 2 The same procedure as in Example 1 was carried out, except that 0.7 g of alginic acid was used in place of the agar, and plum extract 2 was used as a flavoring agent.
An additional g was added. The resulting product was delicious when eaten as cold tofu as in Example 1.

【００１０】実施例３実施例１と同じ方法を行ったが、但し寒天の量を１ｇと
し、さらに適量の砂糖を加えた。得られた製品は、よう
かん様の菓子であり、食して美味であった。Example 3 The same procedure as in Example 1 was carried out, except that the amount of agar was 1 g and an appropriate amount of sugar was added. The obtained product was a yokan-like confection and was delicious when eaten.

Claims

【特許請求の範囲】[Claims]

【請求項１】豆乳を食用海藻により固形化した豆乳含
有食品。1. A soymilk-containing food obtained by solidifying soymilk with edible seaweed.

【請求項２】食用海藻が、寒天、アルギン及びカラニ
ーゲンよりなる群から選ばれる１種以上である請求項１
の豆乳含有食品。2. The edible seaweed is one or more selected from the group consisting of agar, algin and caranigen.
Soy milk containing food.

【請求項３】豆腐様食品である請求項１の豆乳含有食
品。3. The soymilk-containing food according to claim 1, which is a tofu-like food.

【請求項４】ようかん様食品である請求項１の豆乳含
有食品。4. The soymilk-containing food according to claim 1, which is a yokan-like food.