JPS6331164B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a protein coagulated food containing green plant chloroplasts and a method for producing the same. More specifically, the present invention relates to tofu or cheese containing the chloroplasts and methods for producing them.

Prior Art Conventionally, when producing cheese from milk, rennet or lactic acid bacteria were used as a coagulant.

Furthermore, in the production of tofu, it was necessary to use bittern or calcium sulfate as a coagulant in soybean milk, which is a raw material.

Purpose of the Invention Chlorophyll contained in green leaf cells of plants forms a complex with protein and is present in chloroplasts. When chloroplasts are heated, green juice (chlorophyll liquid) is produced.
has the property of being free and precipitating. As a result of intensive research, the present inventor discovered that when this chloroplast is mixed with milk or soy milk and heated, it interacts with the protein present in the milk or soy milk, coagulating the protein. . It was found that this produced cheese, tofu, etc. containing green chlorophyll.

According to the present invention, a protein coagulated food containing chlorophyll can be produced by mixing green juice (chlorophyll liquid) in plant leaves with milk or soy milk and heating the mixture.

An object of the present invention is to provide a protein coagulation food with good appearance that takes advantage of the green color of chlorophyll.

A second object of the present invention is to provide a protein coagulation food that does not use a conventionally used coagulant or uses a reduced amount of the coagulant.

A third object of the present invention is to provide a protein coagulation food supplemented with the nutritional value of chloroplasts.

Summary of the Invention The present invention provides a coagulated protein food comprising 1 part by volume of green juice of plant leaves and 3 to 5 parts by volume of an ingredient selected from the group consisting of milk, skim milk, semi-skimmed milk, cream or soy milk, and 1 part by volume of leaf green juice and 3 to 5 parts by volume of an ingredient selected from the group consisting of milk, skim milk, semi-skimmed milk, cream or soy milk are mixed, homogenized and heated gradually for 5 to 15 minutes to produce approx. 60~80℃,
To provide a method for producing a coagulated protein food, which comprises maintaining the temperature at this temperature for about 1 to 10 minutes to coagulate it.

The leaves of plants used in the present invention may be of any type as long as they can produce green juice, but the green juice of plants belonging to the Brassicaceae family, which is particularly suitable for producing green juice among dicotyledonous plants, has a high yield and coagulates proteins. Due to its strong strength, the yield of precipitate is high. For this reason, it is preferred as a raw material for green juice. Particularly preferred are the leaves of the cruciferous plants kale, broccoli cabbage and rapeseed.
In addition, grasses grown on farms (mainly plants of the legume family, such as rice and wheat) can also be used. This includes the diphytes and monocotyledons of such grasses. The coagulated protein food of the present invention includes sucrose, agar,
It may contain additives commonly used in this type of food, such as flavorings.

Green juice is made by washing the leaves thoroughly with water, cutting them into thin strips, and grinding them (sometimes adding a small amount of water at this time). Passing this through a cloth to make green juice. Green juice with 60g of green leaves
Can produce 20-40ml.

Example 1 (1) Production of green leaves 60 g of green kale leaves were thoroughly washed with water, cut into pieces, ground, and filtered through a cloth to make 30 ml of green juice.

(2) Production of soymilk Soybean milk is made by soaking 18g of raw soybeans in fresh water for a day and a night to make about 42g of soymilk.
Add water little by little to the hydrated soybeans and grind them in a pulverizer until they become mushy. Water is further added to this ground soybean material and heated. Spread the finished product in a noodle bag,
120 ml of soy milk was obtained as a liquid.

(3) Production of coagulated protein food 30 ml of the green juice produced in (1) and 120 ml of soy milk from (2) were mixed and heated with stirring for 10 minutes to about 70°C. It was kept at this temperature for 5 minutes. Through this process, a beautiful green coagulated protein product was obtained.

Example 2 The method of Example 1 was repeated using cow's milk (ordinary raw milk) in place of the soy milk used in Example 1. A green coagulated protein material was obtained.

Claims (1)

[Scope of Claims] 1. 100 parts by volume of green juice of plant leaves as a coagulant; 300 to 500 parts by volume of an ingredient selected from the group consisting of milk, skim milk, semi-skimmed milk, cream or soy milk; and optionally A coagulating protein food consisting mainly of a coagulant. 2. The food according to claim 1, wherein the coagulated protein food is cheese, tofu, or ice cream. 3. The food according to claim 1 or 2, wherein the green juice is produced from a dicotyledonous plant. 4. The food according to claim 3, wherein the dicotyledonous plant belongs to the Brassicaceae family. 5. The food according to claim 1, wherein the coagulant is rennet, bittern or calcium sulfate. 6. Mixing 100 parts by volume of green juice of plant leaves as a coagulant; 300 to 500 parts by volume of an ingredient selected from the group consisting of milk, skim milk, semi-skimmed milk, cream or soy milk; and any coagulant; A method for producing a coagulated protein food, which comprises gradually heating the food for about 5 to 15 minutes to about 60 to 80°C, and keeping it at this temperature for about 1 to 10 minutes to coagulate it.