JPS59216578A - Preparation of frozen food - Google Patents

Abstract

PURPOSE:To obtain a frozen food having uniform texture and high density, by charging a material having a specific water-content in a cylindrical pressure vessel, and freezing the material in the course of being transferred through the vessel. CONSTITUTION:A powdery raw material is kneaded with water to obtain a paste having a water-content of 50-55%. The paste is frozen slowly in a cylindrical pressure vessel while being transferred through the vessel. When about 80% of the material from the outer circumference is frozen, the material is cut to a thickness of 1-2cm, one surface of the cut piece is made to closely contact with a heat-insulating plate, and the piece is frozen completely with chilled air stream cooled at <=0 deg.C. The formation of frozen core and the keratinization of the product can be prevented. Further, the product is stored in a chamber supplied alternately with dried air streams of <=0 deg.C and >=0 deg.C to control the water- content of the obtained pasty food to 30%, and then the product is heat-treated to reduce the water-content to 5-9%.

Description

【発明の詳細な説明】 本発明は凍力豆腐や凍、！７餅等の凍結食品の製造方法
に関するものである◎ 従来の凍シ豆腐の製造方法について説明すると、丸大豆
を洗浄し、次いで水に浸漬し加水してから粉砕し、更に
煮沸して豆乳と粕に分離し、これを凝固して一定形状に
成型したあと切断盤型してから凍結し、次いでマイナス
温度の室内で、乾燥しないように熟成させ、標準で２０
日間程たってから解凍し、更に、脱水して膨軟削加工を
してから乾燥させるもので、これによシ製品化するもの
である。又、凍ル餅の製造方法は、蒸し上がった米を砕
き、湯を加えてド四ドロの状態にしてから適当の大きさ
に仕切っであるバット（家庭用冷Ｊｌｉ庫にある製氷皿
を大きくしたもの）に入れ、戸外温度が０℃以下になる
夜に、霜柱のような氷結晶が出来るようにゅりくルと凍
らせ（この場合、急速に凍結すると、食べる時に固くて
食べられない）５、完全に凍結したものを１個づつ取シ
出して新四紙等で包んで紐でつるし、一度に氷が解けな
いようにしながら自然環境下で、乾燥、凍結を複数回繰
り返して乾燥するか、又は、切シ餅を新聞紙等で包んで
から紐で編み、−昼夜水に漬けたあと凍結させ、日影で
乾燥、凍結を繰シ返して乾燥していた（この場合、日中
に表面を少し解がして乾燥させ、夜間に凍結させるもの
で、これを繰シ返すものである）。[Detailed Description of the Invention] The present invention provides freezing power tofu and freezing! 7. This relates to the manufacturing method of frozen foods such as rice cakes. ◎ To explain the conventional method of manufacturing frozen tofu, whole soybeans are washed, soaked in water, added with water, crushed, and then boiled to make soy milk. It is separated into lees, coagulated and molded into a certain shape, cut into cutting board shapes, frozen, and then aged in a room at minus temperature to avoid drying out.
After about a day, it is thawed, dehydrated, expanded and softened, and then dried. In addition, the method for making frozen rice cakes is to crush the steamed rice, add hot water to make it mushy, and then divide it into an appropriate size in a vat (using a large ice cube tray in a household refrigerator). (in this case, if it freezes quickly, it will become hard and inedible) at night when the outdoor temperature drops below 0℃. Take out the completely frozen pieces one by one, wrap them in Shinshishi paper, etc., hang them with a string, and dry them in a natural environment by repeating drying and freezing several times, making sure that the ice does not melt all at once. Alternatively, cut rice cakes were wrapped in newspaper, etc., then woven with string, soaked in water day and night, then frozen, dried in the shade, and frozen repeatedly (in this case, the surface was dried during the day). (The process is to thaw a little, dry it, and freeze it overnight.)

しかし、従来に於ける通常の風凍結方法では、凍結物の
綾線の部分が乾燥したシ、又、氷結晶が非常に小ざいた
め角質化することや、外側から凍結して中心に向かって
行くため、水分中に溶解している物質がｅＡ　ｉａａさ
社ながら固まってしまい、やはシ中心部が角質化（芯と
もいう）してしまう欠点があった。この場合、凍シ豆腐
ては膨軟側加工を施して軟かく戻す工夫をしなければな
らなかったし、又、凍シ餅では固くなって（角質化に近
い生地になっただけでも）、食べられなくなることがあ
った。本発明はかかる従来の欠点に鑑みてなされたもの
で、その構成は粉状に形成した原料に水を加えて練シ、
水分含有率が５０−５５％の練成物を作る工程と、この
練成物を、氷結膨張圧力が外部に逃げない筒状耐圧容器
内に圧送しながら緩慢凍結させる工程と、外周から約８
０係凍結させてから１−２ｃｒｎの厚さに順次切１ｆｊ
ｉ　Ｌ、　、熱不伝導性板材上にこの切断片の一面を密
着させた状態でマイナス温辰の風で完全に凍結させる工
程と、マイナス温度とプラス温度の乾燥空気が交互に流
れる室内に貯蔵させてこの練成物の水分含有率を８０俤
にする工程と、この練成物を熱処理する工程と、通常の
乾燥方法でこの練成ｌ吻の水分含有率　　　□を５−９
チにする工程とからなることを特徴とするものである。However, with the conventional wind freezing method, the twill lines of the frozen object may become dry, the ice crystals are very small and become keratinized, or the ice crystals may freeze from the outside and move toward the center. Because of this, the substances dissolved in the water harden, causing the center of the skin to become keratinized (also called a core). In this case, we had to devise ways to make the frozen tofu soft by applying a process to make it softer, and the frozen tofu became hard (even if the dough was almost keratinized). Sometimes I couldn't eat. The present invention was made in view of such conventional drawbacks, and its structure consists of adding water to powdered raw materials and kneading them.
A process of making a kneaded product with a moisture content of 50-55%, a step of slowly freezing the kneaded product while being forced into a cylindrical pressure-resistant container that prevents the freezing expansion pressure from escaping to the outside, and a step of slowly freezing the kneaded product with a water content of 50-55%.
After freezing at zero stage, cut into 1-2 crn thickness 1fj
i L, , One side of the cut piece is placed in close contact with a thermally non-conductive plate material and completely frozen with negative temperature wind, and then stored in a room where dry air of negative temperature and positive temperature alternately flows. The water content of this kneaded material is reduced to 5-9 by a step of heating the kneaded product to a moisture content of 80 yen, a step of heat-treating the kneaded product, and a normal drying method.
The method is characterized by comprising a step of making it into a water.

本発明の実施例について先ず凍シ豆腐の製造方法につい
て説明すると、生の原材料を使用する場合には、丸大豆
を脱皮させて水浸漬し、約２倍重量になったところで、
しっかシ水切）をしてから大豆ＭＥＮに対して約０．１
％の塩化カルシウム駕苦汁、塩化マグネシウム管の凝固
剤を加えて微粉砕し、２ｗｎ”の穴のあいたスクリーン
を通過させて粉状物の粒を揃えて水分含有率が５０−５
５チになるように調整する。Regarding the embodiments of the present invention, first, the method for manufacturing frozen tofu will be explained. When using raw raw materials, whole soybeans are dehulled and soaked in water, and when the weight becomes about twice as large,
Approximately 0.1% of soybean MEN after washing and draining)
% calcium chloride bittern and magnesium chloride tube as a coagulant, finely pulverize the mixture, and pass through a 2wn" perforated screen to even out the particles of the powder to a moisture content of 50-5.
Adjust so that it is 5 inches.

次に、通常の凍シ豆腐用の豆腐を使用する場合、豆腐を
凝固させる工程は品質の良否が５０％以上決まってしま
うほど難し、い作業であシ、熟練者が目と勘で細かい砂
粒程に揃った結晶粒子を作るものであるが、大豆の種類
、新、旧大豆、凝固温度、び固剤の混入方法などで一定
した品質が製造されていくのでそれぞれの会社の秘密に
なりている。しかし、これらの条件にもかかわらず、本
実施例にあっては水分含有率７ｒＳチ（通常でも７５〜
８０％程水分含有しでいる）の豆腐を通常の製法で製造
すればよい。なぜなら、豆腐を一度砕いて８−の穴のあ
いたスクリーンを通過させて再成型するのであるが、従
来はいうたん砕くと粘着力が無くなって粒子と粒子の結
合が起きなくなったが、次に行う凍結方法によって、一
旦砕いてしまった豆ｇや米を再成型する。ここで、水が
凍ると７チ前後の体積増となることが知られておシ、こ
の氷結膨張を外周から中心方向に向かわせられる容器、
即ち、筒状の耐圧容器で形は自由であるが、パイプ状の
長いもので、この中に粒子が揃っていである程度水分を
含有している物質を詰めて凍らせると、ダイラタンシー
現象に似た現象が得られ、粒子の配列が規則正しくなシ
ながら、又、外から注入する圧力と氷結膨張の圧力とが
あいまって圧縮力が非常に高＜　ｒｔ　Ｄながら凍結す
る密度の高い均一な物質が製造されるものである０更に
、冷凍保存においては害があるとされている緩慢凍結に
より凍らせて氷結晶を大きくする際に、水の分布が均等
であるため氷結晶は大きいが均等に散在するため製品生
地は良好に仕上がるものである。又、この水が凍結する
ことで結着の悪くなった豆腐が互いにからみあって（圧
力が外に逃げないため）再成型が可能となるのである。Next, when using tofu for regular frozen tofu, the process of coagulating the tofu is so difficult that it determines the quality of the tofu by more than 50%. It produces perfectly uniform crystal grains, but the quality is consistent depending on the type of soybean, new or old soybean, coagulation temperature, method of adding a solidifying agent, etc., so it is a secret of each company. There is. However, despite these conditions, in this example, the moisture content was 7rS (normally 75~
Tofu (which contains about 80% water) can be produced using a normal manufacturing method. This is because once the tofu is crushed, it is passed through a screen with 8 holes and re-molded.In the past, once the tofu was crushed, it lost its adhesive strength and the particles no longer bonded, but the next step Depending on the freezing method, once crushed beans and rice are reshaped. Here, it is known that when water freezes, its volume increases by around 7 inches, and a container that can direct this freezing expansion from the outer periphery toward the center.
In other words, it is a cylindrical pressure-resistant container that can have any shape, but if you fill it with a long pipe-like material that contains all particles and some moisture, and freeze it, a phenomenon similar to dilatancy occurs. is obtained, and a dense and uniform material is produced that freezes while the particle arrangement is regular and the compressive force is extremely high due to the combination of the pressure injected from the outside and the pressure of freezing expansion. Furthermore, when ice crystals are enlarged by slow freezing, which is said to be harmful in cryopreservation, the distribution of water is even, so the ice crystals are large but evenly scattered. The product fabric has a good finish. Furthermore, when this water freezes, the poorly bound tofu becomes entangled with each other (because the pressure does not escape), making it possible to re-shape the tofu.

このように氷結膨張を逃がさない耐圧容器に完の製造方
法によシ製造された物質を圧送しながら、外側から全体
の約８０％位凍結した時点で、約１〜２ｃｒＩｔ位の厚
さにＩｕ次切断して多数の切断片を形成する。次いで、
熱伝導の悪いプラスチック板や木版等の材質の上に、平
面の一面だけがｊｉつするようにこの切断片を並べて一
１０℃、風３ｑ８ｍ／ｙ−ｃ程の風−（？　完全ｉｃ　
Ｗ結させる。このようにして氷結晶を出来る１どけ大き
くすること、又、この切断片の一面を熱不伝導性板材に
接着させて凍結させるため凍結芯が生じる少し前で氷の
進む方向が変わシ、それによって凍結芯をなくして角質
化（芯）することを解消するものである。即ち、切断し
た切断片をそのままの状態で冷すと冷気は切断片の周囲
から均しく伝わり、その結果、この切断片の中心に凍結
芯が出来る。しかしながら、本願のように切断片の一面
を熱伝導の悪い材質上に載置させた状態で冷やすと、こ
の熱伝導の悪い材質に接つしている部分の冷却が遅れ、
その結果凍結速度を非常に遅らせることによって凍結芯
を無くシ、それによって角質化することを防止すること
が出来るものである。While pumping the material produced by the above manufacturing method into a pressure-resistant container that does not allow freezing and expansion to escape, when about 80% of the entire material has been frozen from the outside, Iu is added to a thickness of about 1 to 2 crIt. It is then cut to form a number of cut pieces. Then,
The cut pieces were lined up on a material such as a plastic plate or a wood block with poor heat conductivity, so that only one flat surface was exposed, and exposed to a temperature of -10°C and a wind of about 3q8m/yc.
Tie a double knot. In this way, it is possible to make the ice crystals as large as possible, and since one side of this cut piece is glued to a thermally non-conductive board and frozen, the direction of ice movement changes just before the freezing core is formed. This eliminates the frozen core and eliminates keratinization (core). That is, when a cut piece is cooled as it is, cold air is spread evenly from the periphery of the cut piece, and as a result, a frozen core is formed at the center of the cut piece. However, if one side of the cut piece is placed on a material with poor thermal conductivity and cooled as in the present application, the cooling of the part in contact with the material with poor thermal conductivity is delayed.
As a result, by greatly slowing the freezing rate, it is possible to eliminate the frozen core and thereby prevent keratinization.

次に凍シ餅の製造法についての実施例について説明する
と、通常の餅から製造する場合は、予冷時に水分蒸発が
あるため、その分だけ水又は湯などを加えて軟かくねっ
ておくか、又は、通常の方法で米の粉を製造して水を加
えて糊状となるまで諌シ、前述の冷結方法で凍結する。Next, I will explain an example of a method for manufacturing frozen mochi.When manufacturing from regular mochi, water evaporates during pre-cooling, so it is best to add water or hot water to soften the mochi. Alternatively, rice flour is produced in a conventional manner, water is added to the powder, and the mixture is stirred until it becomes paste-like, and then frozen using the above-mentioned freezing method.

この場合、他の製造方法、例えば真窒凍結乾燥ではドロ
ドロの状態に砕いて製造した場合に、戻すと直ぐにドロ
ドロの状態に戻ってｔ７まう。In this case, in other production methods, such as nitrogen freeze-drying, when the product is produced by crushing it into a mushy state, when it is returned, it immediately returns to the mushy state and goes to t7.

また、古来からの製法はそれなりに特徴があって良いも
のであるが、非常に時間がかかり、その上、天候に左右
され、天日乾燥のため独／庁の臭味がある。In addition, although the ancient manufacturing method has its own characteristics and is good, it is very time-consuming, is dependent on the weather, and has a German/office smell because it is dried in the sun.

上述の如き方法で製造された凍結状態の運シ豆腐及び凍
勺餅の次の工程について説明する。The next step of the frozen Unshi tofu and frozen mochi produced by the method described above will be explained.

先ず、η（Ｉカ豆腐について従来の製造法は、−２℃〜
−８℃の冷蔵庫内で母屋と呼ばれる熟成（変ｉ／Ｉ：）
期間が２０日間程必要であシ、場合によっては汚れ、カ
ビ、乾燥等を防ぐためビニールシートで包んでおくこと
もあシ、手数を要する欠点があった。ここで、熟成とは
母屋変性ともいわれ、解凍、脱水した時に弾力性のある
スポンジ状態になる蛋白質の変性の一つであるが、この
変性が不充分であると、練成物は全て角質化してｙＬｌ
！品とはならない。しかし、本実施例では一２℃〜−３
℃のマイナス温度の乾燥窒気と、θ℃〜５℃のプラス温
度の乾燥を気をそれぞれ前者が８時間そして後者が５時
間づつ焚互に風速８ｍ／μＧ程麓で流して約７日間貯蔵
して練成物の水分含有率が約３０％になるように乾燥さ
せる。この工程で熟成期間を大巾に短縮でき、確実に弾
力のあるスポンジ状態にすることが出来る。この場合、
凍りωｒではサクサクした舌ざわシとなり、口の中でト
ロリと戻る良い製品となる。このように練成物の水分含
有率を約８０チに乾燥させる工程は生の原料使用の場合
の凍シ餅やＩＪ豆腐の形を保つだめの工程であシ、又、
軟く戻せるための処理である。更に、解凍、脱水するこ
となく生の原料使用の場合、凍ル豆腐では温度１００℃
、湿度１００９６、ならびに凍ル餅では温度１５０℃、
湿度１００チで５〜１０分間熱処理してから温度６０℃
、湿度７５チに保ちつつ約６時間扇風機で室内を攪拌し
、湿度７５俤を保ちつつ大気温度よル約５℃高い時点で
室外に出し、水分含有率を５〜９％になるまで通常の方
法で自然乾燥させて製品化するものである。生の原料使
用の場合、米は玄米でもよく、また、大豆は脱皮しただ
けであるため省資源にもなり、誠維素などが含まれるた
め舌ざわシがぼそぼそして栄養的にも有利である。First, the conventional manufacturing method for η(Ika tofu is -2℃~
Aging in a refrigerator at -8℃ (changed i/I:)
It takes about 20 days, and in some cases, it may be necessary to wrap it in a vinyl sheet to prevent it from getting dirty, moldy, drying out, etc., which has the disadvantage of requiring a lot of work. Here, ripening is also called purlin denaturation, which is a type of denaturation of proteins that become elastic and sponge-like when thawed and dehydrated, but if this denaturation is insufficient, the whole paste becomes keratinized. TeyLl
! It is not a product. However, in this example, -2°C to -3°C
Drying nitrogen air at a minus temperature of ℃ and drying air at a plus temperature of θ℃ to 5℃ were heated for 8 hours each and the latter for 5 hours, and stored at the foot of the mountain at a wind speed of 8 m/μG for about 7 days. The kneaded product is dried so that the water content becomes about 30%. This process can greatly shorten the ripening period and ensure that the product is made into an elastic sponge. in this case,
When frozen, the product becomes crispy and melts in the mouth. The process of drying the dough to a moisture content of about 80% is a process to maintain the shape of frozen rice cakes and IJ tofu when raw raw materials are used.
This is a treatment to make it softer. Furthermore, when using raw ingredients without thawing or dehydrating, frozen tofu requires a temperature of 100°C.
, humidity 10096, and temperature 150℃ for frozen rice cake.
Heat treated for 5-10 minutes at a humidity of 100 degrees and then heated to a temperature of 60 degrees Celsius.
Stir the room with a fan for about 6 hours while keeping the humidity at 75 degrees, then take it outside when the humidity is about 5 degrees higher than the atmospheric temperature and keep it at a normal temperature until the moisture content reaches 5 to 9%. It is made into a product by drying it naturally. When using raw ingredients, brown rice can be used as the rice, and because the soybeans have only been dehulled, it saves resources, and because it contains ingredients such as sei fibrin, it has a smooth texture and is nutritionally advantageous. be.

この生の原料を使用する場合、凍ル豆腐については乾燥
前に一旦熱処理しないと、豆腐特有の臭いが強くて不快
感があル、味も非常に悪くて食べにくいし、更に、脱臭
工程としても必要である。又、凍ル餅については澱粉を
アルファ−化して老化を防ぐための工程でもあるＧその
上、各ａｉＲ１！Ｉ味料を繰シ込めば、解凍、脱水工程
がないため味付きの製品とすることも可能である０以上
の如き本発明は以下のような効果を有する。When using this raw raw material, frozen tofu must be heat-treated before drying, otherwise it will have a strong tofu odor that is unpleasant, taste very bad and be difficult to eat, and also is also necessary. In addition, for frozen mochi, it is also a process to alpha-nize starch and prevent aging.In addition, each aiR1! If a flavoring agent is added, it is possible to produce a flavored product since there is no thawing or dehydration process.The present invention has the following effects.

■　ある程度水分を含有している材料を筒状の耐圧容器
内に詰めて圧送しながら凍らせるため、粒子間の配列は
規則正しくなル、外方から圧入する圧力と氷結膨張の圧
力とがあいまって圧縮圧力が非常に高い状態で凍結する
ので、密度の高い均一な凍結食品が製造出来る（■　水
の分布が均等であるから緩慢凍結によって凍らせること
によシ氷結晶を出来るだけ大きくしても水は全体に均等
に分布するので製品生地が良好に仕上がる。■ Materials containing a certain amount of moisture are packed into a cylindrical pressure-resistant container and frozen while being pumped, so the arrangement of the particles is regular, and the pressure from the outside is combined with the pressure of freezing and expansion. Since freezing is carried out under extremely high compression pressure, it is possible to produce highly dense and uniform frozen foods (■ Since the distribution of water is even, slow freezing is used to make the ice crystals as large as possible. The water is distributed evenly throughout the product, resulting in a good finished product.

■　氷結晶を大きくシ、練成物の切断片の片面な熱不導
性板材に接着させた状態で凍結させるので凍結芯が生じ
る少し前で、氷の進む方向が変わ）、凍結芯が無くなっ
て、製品の角質化を防止出来る。■ Since the ice crystals are made large and frozen with the cut pieces of the dough glued to one side of the thermally non-conductive plate material, the direction of ice movement changes shortly before the formation of a frozen core), and the frozen core disappears. This prevents the product from becoming keratinized.

■　均等に分布している水分が凍結することによシ、結
着の悪くなった豆１１）ｓは圧力が外に逃げないため、
互いにからみあって再成型が可能である。■ Beans with poor cohesion due to the freezing of evenly distributed water 11) Because the pressure does not escape to the outside,
They are intertwined with each other and can be remolded.

■　解凍、脱水工程が無いので、凍結前に各種調味料を
練ル込むことにょシ味付製品とすることも可能である。■ Since there is no thawing or dehydration process, it is possible to make flavored products by kneading various seasonings before freezing.

■　製造時間が従来方法に比べて着るしく短縮でき、作
業能率を向上させることが出来るものである◎ 特許出願人　酒井洋司 代理人弁理士　　１）代　和　夫■ Manufacturing time can be conveniently shortened compared to conventional methods, and work efficiency can be improved. ◎ Patent applicant: Yoji Sakai, Patent Attorney 1) Kazuo Dai

Claims (1)

【特許請求の範囲】 ■　粉状に形成した材料に水を加えて練シ、水分含有率
が５０〜５５％の練成物を作る工程と、この練成物を、
氷結膨張圧力が外部に逃げない筒状耐圧容器内に圧送し
ながら緩慢凍結きせる工程と、外周から約８０％凍結さ
せてから１〜２ｃｍの厚さに順次切断し、熱不伝導性板
材上にこの切断片の一面を密着させた状態でマイナス温
度の風で完全に凍結させる工程と、マイナス温度とプラ
ス温度の乾燥空気が交互に流れる室内に貯蔵させてこの
練成物の水分含有率を８０％にする工程と、この練成物
を熱処理する工程と、通常の乾燥方法でこの練成物の水
分含有率を５−９−にする工程とから成る凍結食品の製
造方法。 ■　粉状に形成した材料が、凍）豆腐用の豆腐である前
記１項記載の凍結食品の製造方法。 ■　粉状に形成した材料が、餅である前記１項記載の凍
結食品の製造方法◇ ■　粉状に形成した材料が、膨潤させた脱皮大豆に凝固
剤を混入しながら微粉砕したものである前記１項記載の
凍結食品の製造方法。[Claims] ■ A step of adding water to a powdered material and kneading it to make a kneaded product with a moisture content of 50 to 55%;
A process of slow freezing while being pumped into a cylindrical pressure-resistant container that prevents the freezing expansion pressure from escaping to the outside, and a step of freezing approximately 80% from the outer periphery, then sequentially cutting into 1-2 cm thick pieces and placing them on a thermally non-conductive board. There is a step of completely freezing the cut pieces with one side of them in close contact with air at a minus temperature, and a step of storing the dough in a room where dry air at minus and plus temperatures alternately flows to reduce the moisture content of this dough to 80%. %, a step of heat-treating this kneaded product, and a step of bringing the water content of this kneaded product to 5-9- by a normal drying method. (2) The method for producing a frozen food according to item 1 above, wherein the powdered material is tofu for frozen tofu. ■ The method for manufacturing a frozen food according to item 1 above, wherein the powdered material is rice cake◇ ■ The powdered material is swollen dehulled soybeans finely ground while mixing a coagulating agent. The method for producing a frozen food according to item 1 above.