JPS5843066B2 - Method for producing solid food using soy milk as the main ingredient - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a highly nutritious solid food using soy milk as a main ingredient.

Tofu contains a large amount of protein and fat, and for this reason it has been eaten in Japan for a long time, and various cooking methods have been devised. There were no examples of it being processed into useful solid foods.

However, so-called "dried tofu", which is made by freeze-drying this tofu, has been on the market for some time, but when cooking, this tofu is returned to the original soft tofu and is simply used for preservation. It's nothing more than that.

In addition, soy milk, which is the raw material for tofu, contains protein,
Soy milk is rich in lipids and has extremely high nutritional value, but even if you try to season it and dry and solidify it using a coagulant to obtain a solid food, the composition in soy milk will be too tight, resulting in tooth decay. It has the disadvantage that it becomes extremely hard, and as is evident in dried tofu, the center part is extremely shrunken and has an unpleasant appearance, making it unsuitable as a solid food to be eaten as is.

The present invention eliminates the drawbacks that soy milk originally has,
The aim is to provide a solid food that is highly nutritious and convenient to eat.Bread crumbs and a coagulant for tofu are added to soymilk to coagulate the soymilk, which is then filled into a mold box and pressed to release free water. After removing it, cut it into the desired size and shape, dry it once to remove the moisture in each solid, and then boil it in a seasoning liquid to allow the seasoning liquid to fully penetrate into the inside. , is a method for producing solid foods that is dried with hot air, as described above, by mixing bread crumbs with soy milk to prevent extreme hardening of the coagulum caused by drying and adjusting the hardness to a level that can be easily chewed. By using this bread crumb, shrinkage and uneven deformation due to drying can be prevented.

In addition, the mixture of soy milk coagulation and bread crumbs is finely crushed, drained, and then cut into a predetermined size. Instead of adding it to the seasoning liquid, the mixture is dried and the moisture contained inside is removed. Since the seasoning is applied after the solids have been sufficiently removed, it is possible to uniformly season the solids to the core.

The solid food produced in this way has a hardness that allows it to be easily chewed with the teeth, as described above, and the flavoring is only due to the relative shrinkage of the previously cut shape. It has extremely good nutritional value and is particularly nutritious because it uses soy milk as its main ingredient, making it ideal not only as a snack for alcoholic beverages or as a confectionery, but also as an emergency food due to its excellent preservability.

Next, examples of the present invention will be shown.

Example 1 450g of bread crumbs and 250g of calcium chloride in 701 soy milk
After stirring and crushing the soy milk, 1 kg of fish meal was added, and the mixture was placed in a mold box and pressed using a squeezing machine at a pressure of 4 kg/- to remove free water. do.

The plate-shaped mixture was cut into pieces about 1.5 centimeters in size and stored in a freezer at -10 degrees Celsius for 24 hours, drawing out the moisture inside, then thawing naturally, and then storing it for 60 to 100 minutes. 70
Dry in a hot air dryer at ℃ for 30 minutes.

The dried, dice-shaped solids are transferred to a seasoning liquid containing light soy sauce, kelp, bonito stock, sugar, and mirin, boiled for 10 minutes, and then immersed in the broth for 24 hours.

The solid matter taken out from the seasoning liquid is dried in a hot air dryer at 80° C. for 3 hours, left for one day, and then dried again in the same dryer for 1 hour to obtain a product.

When the products obtained in the above examples were subjected to analytical tests, the following results were obtained.

Example 2 450g of bread crumbs and 250g of calcium chloride in 701 soy milk
was added to coagulate the soymilk, and this was stirred and crushed into small pieces. Then, 1 kg of vegetable protein powder and 41 pieces of Kare powder were stir-fried, and this mixture was put into a mold box. Manufactured using the same process.

The product obtained in this example also gave the same analytical test results as in Example 1.

Claims (1)

[Claims] 1. Coagulate the soy milk by adding breadcrumbs and a coagulant for tofu to the soy milk, crush it finely, fill it into a mold box, press it to remove free water, cut it into the desired size, and dry it once. A method for producing a solid food using soybean milk as a main ingredient, which is characterized by boiling the soybean milk in a seasoning liquid, thoroughly penetrating the interior with the seasoning liquid, and drying with hot air.