JPH0240796Y2 - - Google Patents
Info
- Publication number
- JPH0240796Y2 JPH0240796Y2 JP1982061415U JP6141582U JPH0240796Y2 JP H0240796 Y2 JPH0240796 Y2 JP H0240796Y2 JP 1982061415 U JP1982061415 U JP 1982061415U JP 6141582 U JP6141582 U JP 6141582U JP H0240796 Y2 JPH0240796 Y2 JP H0240796Y2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- compressed
- dehydrated
- seasoned
- flavored
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013527 bean curd Nutrition 0.000 claims description 64
- 239000007788 liquid Substances 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 2
- 101100370022 Caenorhabditis elegans tofu-1 gene Proteins 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 6
- 238000009835 boiling Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000010411 cooking Methods 0.000 description 4
- 235000013322 soy milk Nutrition 0.000 description 4
- 101100370023 Caenorhabditis elegans tofu-2 gene Proteins 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【考案の詳細な説明】
「産業上の利用分野」
本考案は、従来の豆腐を先ず約1/2程度圧縮脱
水し、その後味付液で収縮脱水し、この圧縮豆腐
を更に収縮及び脱水し、この収縮脱水された味付
豆腐を、包装してなる味付豆腐に関するものであ
る。[Detailed description of the invention] "Industrial application field" This invention first compresses and dehydrates conventional tofu by about 1/2, then shrinks and dehydrates it with a flavored liquid, and then shrinks and dehydrates this compressed tofu further. This invention relates to seasoned tofu made by packaging the shrink-dehydrated seasoned tofu.
「従来の技術並びにその課題」
従来の豆腐を製造するに際しては、通常次のよ
うな製法によりなされる。"Prior Art and its Problems" Conventional tofu is usually produced by the following method.
即ち、よく水洗いした大豆を一夜水につけ、こ
の浸漬した大豆に少量の水を加えながら粉砕機に
かけてどろどろにすりつぶす。 That is, thoroughly washed soybeans are soaked in water overnight, and while a small amount of water is added to the soaked soybeans, the soaked soybeans are ground in a grinder to a mushy consistency.
その後、これに大量の水を加え加熱し、暖かい
うちに漉して豆乳と、豆腐カス（オカラ）とに分
ける。 Then, add a large amount of water and heat it, strain it while still warm and separate it into soy milk and tofu dregs (okara).
このようにして生成された豆乳に、凝固剤を加
えて静置し、蛋白質を凝固させる。この柔らかく
凝固したものを、通常、くみ豆腐又はおぼろ豆腐
といつている。 A coagulant is added to the soymilk thus produced and the mixture is allowed to stand to coagulate the proteins. This soft and coagulated tofu is usually called kumi tofu or oboro tofu.
また、凝固剤を加えて静置するに際して、型枠
（型箱）内に流し込み、よせる時に重石をかけな
いで固めると柔らかく、きめこまかい絹ごし豆腐
ができる。 Also, when adding a coagulant and letting it stand, pour it into a mold (mold box) and solidify it without placing weights on it when you put it aside, producing soft, fine-grained silken tofu.
以上のようにして製造された通常の各種豆腐
は、柔らかく、かつ水分が多いことから、手で摘
んだり、また炒めものの中に混入する等して料理
した場合に、型くずれを発生する。したがつて、
前記の要請には、到底応えることができなかつ
た。 The usual various types of tofu produced in the above manner are soft and have a high water content, so they lose their shape when they are picked by hand or cooked by being mixed into stir-fried dishes. Therefore,
We were unable to meet the above request.
尚、前述の通常の豆腐を、押圧又は重石を介し
て圧縮した、いわゆる圧縮豆腐としては、次のよ
うな文献が挙げられる。 In addition, the following literature can be cited as a so-called compressed tofu obtained by compressing the above-mentioned normal tofu by pressing or using a weight.
例えば特公昭49−19867号の板豆腐の製造方法
があり、この発明は、箱枠内に豆乳と仕切板とを
交互に配備し、その上方より重石を介して圧縮す
る方法である。また特開昭53−109965号の豆乳圧
縮食品があり、この発明は、圧搾器を利用して凝
固物が50％〜60％になるように構成した圧縮固形
豆腐である。更に特開昭53−109965号の豆乳圧縮
食品に、味付することもできると開示されてい
る。 For example, there is a method for manufacturing plate tofu disclosed in Japanese Patent Publication No. 49-19867, in which soybean milk and partition plates are arranged alternately in a box frame, and the soybean milk is compressed from above via weights. There is also a compressed soybean milk food disclosed in JP-A No. 53-109965, and this invention is a compressed solid tofu made using a compressor so that the coagulation becomes 50% to 60%. Furthermore, JP-A-53-109965 discloses that compressed soy milk food can be flavored.
確かに、前記技術文献は、従来の豆腐に改良を
加え、取扱の容易化、栄養のバランス等の面で優
れているものと思量される。 Indeed, the above-mentioned technical document is considered to be an improvement on conventional tofu, which is superior in terms of ease of handling, nutritional balance, etc.
しかしながら、板豆腐又は豆乳濃度の高い豆腐
に留まるものであり、味付による豆腐の収縮を介
して製品のコンパクト化、又な味付による料理の
簡略化の面、更には炒めもの等の場合では、他の
材料の鮮度保持並びに色合い保持等の面で、今だ
改良の余地が考えられる処である。 However, it is limited to plate tofu or tofu with a high soy milk concentration, and it is not possible to make the product compact through shrinkage of tofu due to seasoning, or to simplify cooking by seasoning, and even in the case of stir-fried dishes. However, there is still room for improvement in terms of maintaining the freshness and color of other materials.
また製品の日持ちを図るための手段が、今だ十
分とはいえない処である。 Furthermore, there are still insufficient measures to extend the shelf life of products.
以上で詳述した点に、従来技術の改良点が考え
られる。 Improvements over the prior art can be considered in the points detailed above.
「課題を解決するための手段」
本考案は、以上の課題を解したもので、従来の
豆腐を約1/2の厚さになる迄圧縮脱水して圧縮豆
腐とし、この圧縮豆腐を調味料、香料よりなる味
付液にて煮沸することにより一層の収縮及び脱水
を図つて、収縮脱水された味付豆腐とし、この収
縮脱水された味付豆腐を、包装する構成としたも
のである。``Means for Solving the Problems'' The present invention solves the above problems. It compresses and dehydrates conventional tofu until it becomes about 1/2 the thickness, produces compressed tofu, and uses this compressed tofu as a seasoning. The tofu is further shrunk and dehydrated by boiling it in a flavored liquid containing a flavoring agent to produce a shrunken and dehydrated seasoned tofu, and the shrunken and dehydrated seasoned tofu is packaged.
具体的には、従来の豆腐を約1/2の厚さになる
迄、重石等の押圧を介して圧縮脱水して圧縮豆腐
とする。 Specifically, conventional tofu is compressed and dehydrated by pressing with a weight or the like until it becomes about 1/2 the thickness, thereby producing compressed tofu.
この圧縮豆腐を、調味料、香料よりなる味付液
にて煮沸することにより、前記圧縮豆腐を味付す
るとともに、一層の収縮及び脱水を図る。 By boiling this compressed tofu in a flavoring liquid made of seasonings and fragrances, the compressed tofu is flavored and further shrinked and dehydrated.
そして、この収縮脱水された味付豆腐を、真空
包装する。 Then, this shrink-dehydrated seasoned tofu is vacuum packaged.
このように構成することにより、製品のコンパ
クト化、又は味付による料理の簡略化等が達成さ
れること。また炒め物の場合の他の材料の鮮度保
持並びに色彩保持等の面で、大いに有益である。
また包装と相俟て、日持ちの良い点も有益な効果
と言える。 With this configuration, it is possible to make the product more compact, or to simplify cooking by adding flavor. It is also very useful in preserving the freshness and color of other ingredients when stir-frying.
In addition to the packaging, the long shelf life can also be said to be a beneficial effect.
「実施例」
以下本考案の一実施例を図面を参照しながら説
明すると、第１図に示すように、その周囲に水抜
き孔を有する長方形の型箱に粗目のの布をひき、
この布内に前記のくみ豆腐又はおぼろ豆腐を所定
量流し込み、ついで凝縮剤を添加して静置する。``Example'' An example of the present invention will be described below with reference to the drawings. As shown in Figure 1, a rectangular mold box with drainage holes around it is lined with coarse cloth.
A predetermined amount of the kumi tofu or oboro tofu described above is poured into this cloth, and then a condensing agent is added and left to stand.
このようにして、凝縮された豆腐が、約1/2程
度の厚みになるように、押し蓋をする。具体的に
は、前記型箱のほぼ1/2程度の深さの押し蓋で押
圧し、前記豆腐を徐々に圧縮脱水し、かつ押し蓋
の上方に、重石をする。 Press the lid on so that the tofu that has been condensed in this way becomes about 1/2 the thickness. Specifically, the tofu is compressed and dehydrated gradually by pressing it with a press lid that is about half the depth of the mold box, and a weight is placed above the press lid.
そして、通常は、２時間〜３時間程度経過する
と、当初の豆腐の約1/2の容積となる。このよう
にして生成された板状の圧縮豆腐を、所定寸法に
切断すると、ここに身の締まつた、いわゆるカマ
ボコのような歯触り及び舌触り並びに食味の圧縮
豆腐１が、多数個製造される。 Usually, after about 2 to 3 hours, the tofu becomes about 1/2 the original volume. When the plate-shaped compressed tofu produced in this way is cut into predetermined dimensions, a large number of compressed tofu 1 with a firm texture, texture, and taste similar to that of a fish cake are produced. .
この圧縮豆腐１を一層圧縮及び脱水し、かつ味
付をするために黒砂糖、塩、味の素（登録商標）
等の調味料、並びに八角等の香料よりなる味付液
にて約20分間、やや強火で煮沸、味付けする。 To further compress and dehydrate this compressed tofu 1, and add flavor, add brown sugar, salt, and Ajinomoto (registered trademark).
Boil and season over slightly high heat for about 20 minutes in a seasoning liquid consisting of seasonings such as and flavorings such as star anise.
但し、圧縮豆腐１に鬆ができない程度とするこ
と、並びにこの煮沸により味付液が減少した場合
は、その都度追加し、圧縮豆腐１が常に味付液に
浸透されている状態として、前記の煮沸を行う。 However, the compressed tofu 1 should be kept to such an extent that no lumps will form, and if the flavoring liquid decreases due to this boiling, add more each time. Boil.
これにより、前記圧縮豆腐１に含有する蛋白質
を引き締めるとともに、水分の蒸発を促す等して
一層の収縮及び脱水が達成されること、及び味付
液を十分に浸透さることができるものである。 Thereby, the protein contained in the compressed tofu 1 is tightened, and further shrinkage and dehydration are achieved by promoting evaporation of water, etc., and the flavoring liquid can be sufficiently penetrated.
尚、この収縮脱水された味付豆腐２は、黒砂糖
の有する殺菌効果及び煮沸により雑菌の死滅等を
利用して、腐敗を抑制できるので、後述する包装
との相乗効果を介して日持ちよい圧縮豆腐１の包
装商品となる。また圧縮豆腐１にやや黒味を付与
した、収縮脱水された味付豆腐２が生成される。 The compressed and dehydrated seasoned tofu 2 can be compressed to have a long shelf life by utilizing the sterilizing effect of brown sugar and the killing of germs by boiling to suppress spoilage. This is a packaged product of tofu 1. In addition, the compressed tofu 1 is given a slightly blackish taste, and the compressed and dehydrated seasoned tofu 2 is produced.
以上のようにして生成された収縮脱水された味
付豆腐２を、第５図の拡大正面図のように真空包
装すると、ここに包装味付豆腐３が構成される。 When the shrink-dehydrated seasoned tofu 2 produced as described above is vacuum packaged as shown in the enlarged front view of FIG. 5, a packaged seasoned tofu 3 is constructed.
前述の工程を介して製造された包装味付豆腐３
は、畑の肉と言われている植物性蛋白質を豊富に
含むことと、有害性がなく安心して食用に供し得
ること。また体内のコレステロールを、有効に減
少できると言われている従来の豆腐を遥かに凌駕
する栄養と、効用を有する健康食品と言えるもの
である。 Packaged flavored tofu 3 produced through the above-mentioned process
It is rich in vegetable protein, which is said to be meat from the field, and it is non-toxic and can be safely eaten. Furthermore, it can be said to be a health food that has far more nutritional value and benefits than conventional tofu, which is said to be able to effectively reduce cholesterol in the body.
また幼児には、おやつとして珍重されること。
また若者には、中華料理、炒め物等の材料に最適
である。また中年層又はそれ以上の者等には、煮
炊きの材料としても使用できる。 It is also prized as a snack for young children.
Also, for young people, it is perfect as an ingredient in Chinese dishes, stir-fries, etc. It can also be used as a boiling ingredient for middle-aged and older people.
このように、包装味付豆腐３は、各年代に向く
料梨材料として、誠に有益である。 In this way, the packaged flavored tofu 3 is truly useful as a cooking material suitable for people of all ages.
「考案の効果」
本考案は以上で詳述した構成の如く、圧縮豆腐
を、更に味付液にて煮沸、味付けし、前記圧縮豆
腐を一層圧縮及び脱水した圧縮率を高めた、前記
収縮脱水された圧縮豆腐としたので、圧縮豆腐に
含有する蛋白質を引き締める効果と、これによ
り、味の良い収縮脱水された味付豆腐が生成でき
る効果がある。"Effects of the invention" As described in detail above, the present invention is characterized in that the compressed tofu is further boiled and seasoned with a seasoning liquid, and the compressed tofu is further compressed and dehydrated to increase the compressibility. Since the compressed tofu is compressed, it has the effect of tightening the protein contained in the compressed tofu, and this has the effect of producing flavored tofu that is contracted and dehydrated and has a good taste.
また本考案は、この煮沸、脱水並びに真空包装
とを介して、水分を媒体とする雑菌を死滅させる
こと、並びに真空パツクとの相乗効果により、日
持ちの良い収縮脱水された、包装味付豆腐が製造
できるものである。 In addition, this invention kills bacteria that use water as a medium through boiling, dehydration, and vacuum packaging, and has a synergistic effect with vacuum packaging to produce packaged flavored tofu that has been shrink-dehydrated and has a long shelf life. It can be manufactured.
また本考案は、味付液の中に、黒砂糖を使用
し、この黒砂糖で味付並びに着色することによ
り、その他の味付液の圧縮豆腐への浸透がよくな
り、美味な収縮脱水された味付豆腐が製造できる
こと、また豆腐の健康食品としてのイメージに、
この黒砂糖の無害性と相俟て、この収縮脱水され
た、包装味付豆腐の健康食品としてのイメージア
ツプにつながるものである。 In addition, this invention uses brown sugar in the flavoring liquid, and by seasoning and coloring with this brown sugar, other flavoring liquids can penetrate into the compressed tofu, resulting in delicious shrinkage and dehydration. The ability to produce flavored tofu and the image of tofu as a health food,
Coupled with the harmless nature of brown sugar, this shrink-dehydrated packaged flavored tofu has an improved image as a health food.
更に本考案は、当初より煮沸、味付するととも
に、十分に味付液が浸透した収縮脱水された味付
豆腐であるので、味の一定性と料理の簡素化が図
れること、また後の料理時において、それほど熱
を加える必要性がなくなり、例えば、緑黄野菜、
赤色野菜等を料理に使う、炒めものの場合でも、
その野菜の変色、栄養分の低下等の問題点を解消
できることと、また美味で栄養価の高い加工食品
と言える。更に各種の料理に、比較的簡易に採用
できる等の効果がある。 Furthermore, the present invention is a seasoned tofu that has been boiled and seasoned from the beginning, and has been deflated and dehydrated with sufficient flavoring liquid permeated, so it is possible to maintain consistency of taste and simplify cooking. Sometimes there is no need to apply as much heat, for example, green and yellow vegetables,
Even when using red vegetables etc. in stir-fry dishes,
It can solve problems such as discoloration and loss of nutrients in vegetables, and it can also be said to be a delicious and highly nutritious processed food. Furthermore, it has the advantage of being relatively easy to use in various dishes.
更にまた、本考案では、圧縮豆腐を更に煮沸、
脱水して、収縮脱水された味付豆腐である。これ
により、例えば病人、老人等の如く、少量しか食
し得ない人でも、カロリーの高いこの収縮された
味付豆腐を食することにより、栄養のバランス並
びに蛋白質の摂取が比較的容易に達成される。ま
た型崩れも少なく、料理が美しく仕上がるもので
あり、その見栄えが良いこと、並びに食欲の増進
に大いに役立つものと思われる。 Furthermore, in the present invention, the compressed tofu is further boiled,
This is flavored tofu that has been dehydrated and then shrunk and dehydrated. As a result, even people who can only eat small amounts, such as the sick and elderly, can achieve nutritional balance and protein intake relatively easily by eating this shrunken flavored tofu, which is high in calories. . In addition, it does not easily lose its shape and the food is beautifully finished, giving it a good appearance and is thought to be of great help in increasing appetite.
図面は本考案の一実施例を示すものであつて、
第１図は周囲に水抜き孔を設けた長方形の型箱の
斜視図、第２図は前記箱型の深さの半分の高さの
押え蓋の斜視図、第３図は圧縮状態の断面図、第
４図は圧縮豆腐の完成した断面図、第５図は収縮
脱水された味付豆腐を包装した状態の拡大正面図
である。
１：圧縮豆腐、２：収縮脱水された味付豆腐、
３：包装味付豆腐。
The drawings show one embodiment of the present invention,
Figure 1 is a perspective view of a rectangular mold box with drainage holes around the periphery, Figure 2 is a perspective view of a presser lid with a height half the depth of the box shape, and Figure 3 is a cross section in a compressed state. 4 is a sectional view of the completed compressed tofu, and FIG. 5 is an enlarged front view of the compressed and dehydrated seasoned tofu packaged. 1: Compressed tofu, 2: Shrinkage-dehydrated seasoned tofu,
3: Packaged flavored tofu.
Claims (1)
て圧縮豆腐とし、この圧縮豆腐を調味料、香料よ
りなる味付液にて煮沸することにより一層の収縮
及び脱水を図つて収縮脱水された味付豆腐とし、
この収縮脱水された味付豆腐を包装する構成とし
た包装味付豆腐。 Conventional tofu is compressed and dehydrated until it becomes about 1/2 the thickness, and this compressed tofu is boiled in a flavored liquid consisting of seasonings and fragrances to further shrink and dehydrate it. Dehydrated seasoned tofu,
This packaged flavored tofu is configured to package the shrink-dehydrated seasoned tofu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1982061415U JPS59117384U (en) | 1982-04-27 | 1982-04-27 | Seasoned tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1982061415U JPS59117384U (en) | 1982-04-27 | 1982-04-27 | Seasoned tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59117384U JPS59117384U (en) | 1984-08-08 |
| JPH0240796Y2 true JPH0240796Y2 (en) | 1990-10-30 |
Family
ID=30191624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1982061415U Granted JPS59117384U (en) | 1982-04-27 | 1982-04-27 | Seasoned tofu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59117384U (en) |
-
1982
- 1982-04-27 JP JP1982061415U patent/JPS59117384U/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59117384U (en) | 1984-08-08 |
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