JP4804305B2 - Manufacturing method of yuba-like food - Google Patents

Description

  The present invention forms a yuba-like food (hereinafter sometimes simply referred to as “yuba”) by forming a soy protein-containing material such as soy milk into a film (sheet) and superheated steam acting thereon. More specifically, a method for producing a yuba-like food obtained by drying a yuba-like membrane by applying superheated steam to obtain a product having different properties or stabilizing the product. About.

In conventional yuba manufacture, soy milk is stored in a tank, and this tank is heated with steam or a hot water bath to naturally evaporate the moisture of the soy milk on the inner surface of the tank to form a film in which proteins and lipids are mainly coagulated, that is, yuba. This yuba was repeatedly skewered and manufactured, and the dryness of the yuba was adjusted according to the application.
In addition, in order to promote the formation of a film that becomes a yuba, an apparatus for forcibly evaporating the moisture of the film by applying hot air or infrared rays to the upper surface of the tank has been developed.
JP 2004-180524 A

Furthermore, an apparatus for forming soy milk as a yuba-like food into a sheet and drying it using a microwave or a drum dryer has been developed.
JP 05-0664562

By the way, when yuba is repeatedly pumped by the conventional method, the soy milk component of yuba changes at the beginning and end of pumping, and the taste of yuba changes over time, making it difficult to produce a homogeneous product.
In addition, when yuba is dried, it is generally performed in the open atmosphere, but under this open atmosphere, the yuba is exposed to the bacteria in the atmosphere and is exposed to room temperature, thereby promoting the growth of the fungus. I could not say.
In addition, the conventional method requires processing a large amount of residual soy milk after pumping up the yuba, and the load on the environment is large.

An object of the present invention is to provide a method for hygienically producing a coagulation film of stable quality protein and lipid, that is, a yuba-like food, by evaporating water from a soy protein-containing material such as soy milk under superheated steam. There is to do.

In order to solve the above-mentioned problems, the invention according to claim 1 is characterized in that superheated steam at 150 to 450 ° C. is applied to a soy protein-containing material such as soy milk for 1 to 20 minutes to form a membrane soy protein. A method for producing a yuba-like food, characterized in that the water content of the inclusions is evaporated .

The invention according to claim 2 is the method for producing a yuba-like food according to claim 1, wherein the membranous soybean protein-containing material is used up in one production.

Furthermore, the invention according to claim 3 is a method for producing a yuba-like food according to claim 1 or 2, wherein the yuba-like food is obtained in an overheated steam atmosphere not in contact with air. is there.

Furthermore, the invention described in claim 4 is a method for producing a yuba-like food characterized by further comprising a step of drying the yuba-like food obtained in claims 1 to 3 with superheated steam.

According to the present invention, a yuba-like membrane formed under superheated steam can be heated at a higher temperature than the conventional method, and at the same time as forming a membrane, it is possible to suppress sanitization of the surface and produce it hygienically. Moreover, since the atmosphere of superheated steam is in a low oxygen state, oxidative deterioration of the yuba-like film can be suppressed. Furthermore, since the surface of the yuba-like membrane is sufficiently heated and dried, the adhesion between the membranes is reduced, and the yuba-like membrane can be easily folded and handled easily.

By forming soy protein-containing materials such as soy milk into a film shape, the components of the main content of the film can be transferred to a yuba-like membrane with a constant content, so the change in taste over time as in the conventional method It can be manufactured stably.
Furthermore, almost no residue is generated, and since the residual moisture is low, handling is easy, and the environmental load due to disposal is also reduced.

In the present invention, soy milk means soybean heated extract obtained by grinding soybeans or defatted soybeans, moulted soybeans, flaky soybeans with water and separating and removing okara after heating, or powdered soybeans and soybean proteins as water. The production method is not particularly limited, and a conventional production method can be applied as it is.
Soy milk can be used as it is, but it is desirable to have a certain degree of viscosity because it is formed into a film, so that the concentration of soy milk is made higher, or soy milk is concentrated, or other coagulants that increase the viscosity, Viscosity can be increased by adding a paste and a crosslinking agent, and the substance obtained thereby is referred to as soy protein-containing material in the present invention.

The coagulant used in the present invention is generally used for the preparation of tofu, and is used as a compound containing a monovalent or divalent salt, glucono delta lactone, or a mixture of one or more.
The paste is used by mixing one kind or plural kinds of kua gum, xanthan gum, local tobean gum, carrageenan, sodium alginate, pectin and the like.
The crosslinking agent is used by mixing one or more kinds such as crosslinked starch and transglutaminase.

In addition, the soy protein-containing material such as soy milk used in the present invention is refrigerated, preferably preheated to 50 to 80 ° C. and formed into a film shape, and then 150 to 450 ° C. for 1 to 20 minutes, preferably 200 to 300 ° C. In 2 to 7 minutes, water on the upper surface is evaporated and superheated steam is applied to form a film. At this time, since the evaporation rate of water varies depending on the quality of the raw material, it is necessary to appropriately manage these in order to adjust and stabilize the quality of the film by adjusting the temperature and time. If the vapor temperature is too low, it takes a long time to form a film, and if it is allowed to act at a high temperature for a long time, the formed film will be excessively dried, causing defects such as tearing and scorching.

Here, any known method may be used for preheating the raw material, forming a film, and generating superheated steam.
Here, the heating using superheated steam can continuously produce a yuba-like membrane by using a drum dryer or a tunnel dryer, which is a general technique for heating and drying.
First, when using a drum dryer, an enclosure is installed in the drum, the atmosphere is filled with superheated steam, and the sheet-like raw material on the drum is heated. Furthermore, by heating the drum itself, it is possible to produce a yuba-like membrane more efficiently in a shorter time than when heating with superheated steam alone.
Of course, even when a conventional tank is used, it is possible to produce a yuba by surrounding the tank and filling the atmosphere with superheated steam.

The superheated steam used in the present invention refers to what can be obtained by secondary heating of the steam, and any known method may be used as the secondary heating of the steam without any limitation.
The yuba-like membrane obtained by the above method exhibits a good texture because the quality is always stable and uniform. Further, in the conventional method, the propagation of bacteria was promoted in the open air when the yuba was dried, and the treatment of the residual soymilk after the yuba was pumped up was necessary, but the method of the present invention contains soy protein such as soymilk. The problem was solved by forming the product into a film (heat) and using superheated steam.

The manufacturing process of the present invention will be described with reference to the manufacturing process explanatory drawings shown in FIGS.
First, FIG. 1 shows a drum dryer (single cylinder type) system, in which a drum dryer 1 rotating in the direction of the arrow is arranged in a state where it is not in contact with the atmosphere, and is in a state where it is in contact with the drum dryer 1 via a soymilk supply path 2. The soymilk is adhered to the peripheral wall of the drum dryer 1 to obtain the yuba-like membrane 4 completed by the scraper 3. Reference numeral 5 denotes a superheated steam supply passage, and reference numeral 6 denotes the exhaust passage.

FIG. 2 shows a tunnel dryer system, in which soy milk is introduced from a soy milk tank 7 via a die 8 onto a conveyor 9 to obtain a yuba-like membrane 11 completed by a scraper 10. Reference numeral 12 denotes a superheated steam supply passage, and reference numeral 13 denotes the exhaust passage.

Although the Example of this invention is shown below, the meaning of this invention is not limited to this from the first.

About 1200 L of soy milk was prepared according to a conventional method using 250 kg of soybean, and cooled to 10 ° C. or lower.
Soy milk was put in a stainless bat so that the bottom was covered, and heated at 200 ° C. for 7 minutes using a superheated steam generator preheated to 200 ° C.
A yuba-like film was formed on the surface of the stainless steel bat, and it was thicker than ordinary yuba. It was elastic and sweet.

About 1200 L of soy milk was prepared according to a conventional method using 250 kg of soybean, and cooled to 10 ° C. or lower.
The obtained soy milk was concentrated with an evaporator, stretched into a sheet shape on a stainless steel vat, and heated at 200 ° C. for 3 minutes using a superheated steam generator preheated to 200 ° C.
The same trend as in Example 1 was also observed in the obtained yuba-like membrane.

Comparative Example 1

About 1200 L of soy milk was prepared according to a conventional method using 250 kg of soybean, and cooled to 10 ° C. or lower.
The soy milk was heated to a constant temperature of 90 ° C., and the yuba on the surface was repeatedly pumped every 6 minutes.

Test example

Cover Examples 1 and 2 and Comparative Example 1 with wrapping in the state of a raw hot water-like film and store them overnight in a refrigerator, then return the product temperature to room temperature, and use Comparative Example 1 as a control (score 3). Evaluation was carried out with ~ 5 points. The yuba of Comparative Example 1 was the yuba that was pumped up a few times. Evaluation was performed by 10 panelists.
As a result, compared with Comparative Example 1 which is a conventional manufacturing method, Examples 1 and 2 using superheated steam were elastic and a tendency to feel sweetness strongly was recognized. Details are shown in the table below.



Evaluation item texture Cleavage: 5 1: Hard to cut Elasticity: 5 1: No taste Sweetness Strong: 5 1: Weak Astringency Strong: 5 1: Weak Body feeling Strong: 5 1: Weak

Evaluation results

  The present invention is used in the industry for producing foods containing soybean components.

It is manufacturing process explanatory drawing of the drum dryer (single cylinder type) of this invention. It is manufacturing drawing explanatory drawing of the tunnel dryer system of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Drum dryer 2 ... Soy milk supply path 3 ... Scraper 4 ... Yuba-like membrane 5 ... Superheated steam supply path 6 ... Exhaust path 7 ... Soy milk tank 8 ... Die 9 ... Conveyor 10 ... Scraper
11 ... Yuba-like membrane 12 ... Superheated steam supply passage 13 ... Exhaust passage

Claims (4)

Yuba-like, characterized in that superheated steam at 150 to 450 ° C. is applied to a soy protein-containing material such as soy milk for 1 to 20 minutes to evaporate the water content of the soy milk-containing material A method for producing food. The method for producing a yuba-like food according to claim 1, wherein the film-like soybean protein-containing material is used up in one production. 3. The method for producing a yuba-like food according to claim 1, wherein the yuba-like food is obtained in an overheated steam atmosphere that is not in contact with the atmosphere. A method for producing a yuba-like food, comprising a step of further drying the yuba-like food obtained in claim 1 with superheated steam.