JP2011217716A - Production method of jimami-dofu (okinawa peanut tofu) - Google Patents

Production method of jimami-dofu (okinawa peanut tofu) Download PDF

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JP2011217716A
JP2011217716A JP2010100327A JP2010100327A JP2011217716A JP 2011217716 A JP2011217716 A JP 2011217716A JP 2010100327 A JP2010100327 A JP 2010100327A JP 2010100327 A JP2010100327 A JP 2010100327A JP 2011217716 A JP2011217716 A JP 2011217716A
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tofu
peanut
juice
water
jimami
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Tadaaki Oshiro
忠明 大城
Itsu Yamakawa
稜 山川
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Abstract

PROBLEM TO BE SOLVED: To provide a production method of bean curd enjoyable of soft and viscus cream-like palatability, and dessert-like feeling with mellow, soft and sweet taste.SOLUTION: There is provided a production method of Jimami-dofu (Okinawa peanut tofu), which includes immersing raw peanut in water for a predetermined term, grinding the obtained peanut fully containing water into paste with a blender, squeezing the ground peanut into a juice, adding starch as a gelling agent and proper amount of water to the juice, agitating the mixture sufficiently, putting the obtained mixture into a heating vessel to heat for a predetermined time, and putting the resultant to a cooling vessel to cool, so that the resultant is solidified to produce the Jimami-dofu.

Description

本発明は、豆腐の主原料である大豆に換えて落花生を主原料として用いたことを特徴とするジーマーミ豆腐の製造方法に関するものである。  The present invention relates to a method for producing Siemami tofu, characterized in that peanut is used as a main raw material in place of soybean which is a main raw material of tofu.

従来の豆腐は、大豆の搾り汁を主原料とし、凝固材として苦汁を用いて凝固させていた。  Conventional tofu has been coagulated using soybean juice as a main raw material and bitter juice as a coagulant.

特開２００８−２７８８８０号公報では、主原料としてチーズを用いたチーズ豆腐が開示されている。  Japanese Patent Application Laid-Open No. 2008-278880 discloses cheese tofu using cheese as a main raw material.

特開２００８−２７８８８０号公報JP 2008-278880 A

解決しようとする問題点は、従来の豆腐において、その食感は、単に柔らかいものであり、容易に崩れてしまうものであった。単なる料理用の食材であり、デザート的な感覚はなかった。  The problem to be solved is that in conventional tofu, the texture is simply soft and easily collapses. It was just a cooking ingredient and there was no dessert sensation.

本発明は、今までにない柔らな粘りのあるクリーム状の食感が楽しめ、かつ、まろやかで柔らかい甘みを持つデザート的な感覚を楽しむことができる豆腐を実現することを課題とする。  An object of the present invention is to realize a tofu that can enjoy an unprecedented soft and sticky creamy texture and can enjoy a sensation of dessert with a mellow and soft sweetness.

本発明の請求項１は、生の落花生を水に一定期間浸し、水分を十分に含ませた状態でミキサーにかけて摩砕し、ペース状にし、その後搾汁して搾汁液を得、この搾汁液にゲル化剤として澱粉と、適量の水を加えて十分に攪拌し、加熱容器に入れて、一定時間加熱し、その後冷却容器に入れて冷却して固めて製造することを特徴とするジーマーミ豆腐の製造方法とするものである。    According to the first aspect of the present invention, raw peanuts are soaked in water for a certain period, ground in a mixer in a state sufficiently containing water, pulverized, and then squeezed to obtain a squeezed juice. Zimami tofu, which is characterized by adding starch and an appropriate amount of water as a gelling agent, stirring well, placing in a heating container, heating for a certain period of time, and then cooling and solidifying in a cooling container. The manufacturing method is as follows.

該落花生は、市販されている生の落花生を使用できる。皮をむいて、水に４時間から２４時間程度浸漬する。  As the peanut, a commercially available raw peanut can be used. Peel and immerse in water for about 4 to 24 hours.

該ミキサーは、水分を含んだ落花生をペースト状に摩砕できるものであればいずれでも良く、料理用のミキサーを使用できる。  Any mixer can be used as long as it can grind peanuts containing moisture into a paste, and a mixer for cooking can be used.

該搾汁は、ペースト状の落花生を布で濾して得られたものでも良い。  The juice may be obtained by filtering pasty peanuts with a cloth.

該ゲル化剤は、搾汁液を固めることができるものであればいずれでも良く、市販の澱粉やいもくずなどでも良い。  The gelling agent may be any gelling agent as long as it can harden the juice, and may be a commercially available starch or potato waste.

本発明の請求項２は、前記のゲル化剤としてタピオカ粉を用いることを特徴とするジーマーミ豆腐の製造方法とするものである。  According to a second aspect of the present invention, there is provided a method for producing Zimami tofu, wherein tapioca powder is used as the gelling agent.

該タピオカ粉は、搾汁液に対して０．１〜０．５％程度が好ましい。  The tapioca powder is preferably about 0.1 to 0.5% with respect to the juice.

本発明の請求項３は、記の落花生の搾汁液に黒糖を加えることを特徴とする記載のジーマーミ豆腐の製造方法とするものである。  A third aspect of the present invention is a method for producing Zimami tofu as described in the above, wherein brown sugar is added to the juice of the peanut.

該黒糖は、粉黒糖を使用でき、搾汁液に対して１〜１０％程度が好ましい。  As the brown sugar, powdered brown sugar can be used, and is preferably about 1 to 10% with respect to the juice.

本発明は、以下の効果がある。
（１）落花生を用いた豆腐を実現できる。The present invention has the following effects.
(1) Realizing tofu using peanuts.

（２）柔らな粘りのあるクリーム状の食感が楽しめる豆腐を提供できる。(2) A tofu with a soft and sticky creamy texture can be provided.

（３）まろやかで柔らかい甘みを持つデザート的な感覚を楽しむことができる豆腐を提供できる。(3) Tofu that can enjoy a sense of dessert with mellow and soft sweetness can be provided.

（４）黒糖を用いた健康的な豆腐を提供できる。(4) Healthy tofu using brown sugar can be provided.

（５）落花生を用いた高エネルギー食品を提供できる。(5) A high energy food using peanuts can be provided.

本発明のジーマーミ豆腐は、以下のようにして製造できる。  The Zimami tofu of the present invention can be produced as follows.

１）生の落花生の皮をむき、水１０リットルの容器に入れて、６時間浸す。水は水道水や、還元水等を用いても良い。1) Peel raw peanuts, place in a 10 liter container and soak for 6 hours. The water may be tap water or reduced water.

２）十分に水分が含まれた状態となった落花生を取り出して、ミキサーでペースト状に摩砕する。2) Take out peanuts that have been sufficiently moistened and grind them into a paste using a mixer.

３）ペースト状の落花生を布で絞り、搾汁液を採る。3) Squeeze pasty peanuts with a cloth and take juice.

４）搾汁液が４００ｃｃに対して、水を６００ｃｃ加え、さらにタピオカ粉を３ｇと、粉黒糖を５０ｇを加えて、十分に混ぜ合わせる。水は還元水を用いても良い。4) Add 400cc of water to 400cc of juice, add 3g of tapioca powder and 50g of powdered brown sugar, and mix well. Reduced water may be used as the water.

５）十分に混ぜ合わせた原料を鍋に入れて、２０分程度加熱してある程度水分を蒸発させる。加熱時間は、適時調整する。5) Put fully mixed ingredients in a pan and heat for about 20 minutes to evaporate water to some extent. Adjust the heating time in a timely manner.

６）型に入れ、ある程度まで自然冷却し、その後冷蔵庫にいれて固める。6) Put in a mold, let it cool naturally to some extent, then put it in the refrigerator and harden.

以上により製造されたジーマーミ豆腐は、黒糖が含まれており、甘すぎず、柔らかな甘みを有し、粘りのある柔らかなクリーム状の食感を有する、今までにない、新しい風味と食感のデザート感覚の豆腐となった。  The Zimami tofu produced as described above contains brown sugar, is not too sweet, has a soft sweetness, has a sticky, soft creamy texture, an unprecedented new flavor and texture It became tofu with a sense of dessert.

Claims (3)

生の落花生を水に一定期間浸し、水分を十分に含ませた状態でミキサーにかけて摩砕し、ペース状にし、その後搾汁して搾汁液を得、この搾汁液にゲル化剤として澱粉と、適量の水を加えて十分に攪拌し、加熱容器に入れて、一定時間加熱し、その後冷却容器に入れて冷却して固めて製造することを特徴とするジーマーミ豆腐の製造方法。  Soak raw peanuts in water for a certain period of time, grind it in a mixer with sufficient water content, make it into a pace, then squeeze to obtain a juice, starch as a gelling agent in this juice, A method for producing Zimami tofu, which comprises adding an appropriate amount of water, sufficiently stirring, placing in a heating container, heating for a certain period of time, and then cooling and solidifying in a cooling container. 前記のゲル化剤としてタピオカ粉を用いることを特徴とする請求項１に記載のジーマーミ豆腐の製造方法。  Tapioca powder is used as said gelling agent, The manufacturing method of the Zimami tofu of Claim 1 characterized by the above-mentioned. 前記の落花生の搾汁液に黒糖を加えることを特徴とする請求項１又は請求項２に記載のジーマーミ豆腐の製造方法。  The method for producing Zimami tofu according to claim 1 or 2, wherein brown sugar is added to the peanut juice.
JP2010100327A 2010-04-06 2010-04-06 Production method of jimami-dofu (okinawa peanut tofu) Pending JP2011217716A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106879744A (en) * 2016-12-28 2017-06-23 中国农业科学院原子能利用研究所 A kind of method that utilization peanut meal makes peanut bean curd

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106879744A (en) * 2016-12-28 2017-06-23 中国农业科学院原子能利用研究所 A kind of method that utilization peanut meal makes peanut bean curd
JP2018108073A (en) * 2016-12-28 2018-07-12 中国農業科学院農産品加工研究所 Method for producing peanut tofu using peanut meal
CN106879744B (en) * 2016-12-28 2020-10-27 中国农业科学院农产品加工研究所 Method for preparing peanut tofu by using peanut meal

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