JPH04129793U

JPH04129793U - multicolored layered tofu

Info

Publication number: JPH04129793U
Application number: JP1991069292U
Authority: JP
Inventors: 篤司佐藤
Original assignee: Individual
Current assignee: Individual
Priority date: 1991-05-22
Filing date: 1991-05-22
Publication date: 1992-11-27

Abstract

(57)【要約】【目的】本発明は、普通の白や、赤色，緑色に着色した
豆腐を二重，三重と重ねて層状に製造した豆腐に関す
る。【構成】豆腐の着色は、単に食紅で着色するばかりでな
く、人参やカボチャ、或いは、法蓮草やオランダ辛子等
から製造した色素で着色し、それを赤−白−緑，或いは
黄−白−紫と言ったように重ねて多色層状にした豆腐
で、見た目にもきれいで食欲をそそると同時に、本来豆
腐にない栄養が加味してあるので、食べても栄養満点な
ことを特徴とする。及び、この豆腐を油揚げや凍み豆腐
等に二次加工し、保存が利く様にしたものである。(57) [Summary] [Objective] The present invention relates to tofu produced by layering ordinary white, red, or green colored tofu in double or triple layers. [Composition] Tofu is colored not only with food coloring, but also with pigments made from carrots, pumpkins, Horen grass, Dutch mustard, etc., and then colored in red-white-green or yellow-white- The tofu is made of multi-colored layers that look like purple, and it looks beautiful and appetizing, but at the same time it contains nutrients that are not normally found in tofu, so it is very nutritious to eat. . This tofu is then subjected to secondary processing such as deep-fried tofu or frozen tofu so that it can be stored easily.

Description

【考案の詳細な説明】[Detailed explanation of the idea]

【０００１】0001

【産業上の利用分野】[Industrial application field]

本考案は、白色、或いは赤色、緑色等に着色した着色豆腐が二色以上層状に一体化した多色層豆腐に関するものである。 This invention consists of two or more layers of colored tofu colored white, red, green, etc. It is about multi-colored layered tofu that has become a reality.

【０００２】0002

【従来の技術】[Conventional technology]

従来、白色の豆腐や、レモンを含有させた淡黄色の豆腐、或いは山葵粉末を混ぜて淡緑色に着色させた単色の豆腐はあった。 Traditionally, white tofu, pale yellow tofu containing lemon, or wasabi powder mixed with There was a single-colored tofu that was colored pale green.

【０００３】0003

【考案が解決しようとする課題】[Problem that the idea aims to solve]

これは次のような欠点があった。（イ）白色の豆腐は、原料の大豆の成分と凝固剤しか含まれていないので、味が無いとか、凝固剤の苦味等で、好んで食べる人は少なかった。特に、子供達には嫌われ食べる子が少なかった。（ロ）豆腐は、大豆が原料なので、大豆が本来持っている栄養しか無く、僅かにレモンとか山葵を混ぜて、少し味を付けたものしか無かった。（ハ）豆腐は、僅かに薄い黄色をしたものは有ったが、ほとんどが白色か、灰色をしていて、見るからにおいしい感じはしなかった。（ニ）豆腐は、二次加工されて凍み豆腐として利用されているが、煮込んで味付けした後でも灰白色や壁色で、実際には食べておいしいのだが、その色がうまさを半減していた。本考案は、これらの欠点を除くために成されたものである。 This had the following drawbacks. (a) White tofu contains only soybean ingredients and a coagulant, so it has a taste. Few people liked to eat it because of the lack of it or the bitter taste of the coagulant. especially for children It was disliked and few children ate it. (b) Tofu is made from soybeans, so it contains only the nutrients that soybeans inherently have, and only a little The only ones I could find were ones that had a little flavor mixed with lemon or wasabi. (c) Some of the tofu was slightly pale yellow, but most were white or gray. When I looked at it, I didn't think it tasted delicious. (d) Tofu is used as frozen tofu through secondary processing, but it is also stewed and flavored. Even after washing, it is grayish-white or wall-colored, and it is actually delicious to eat, but the color is not good. It had halved its size. The present invention has been made to eliminate these drawbacks.

【０００４】0004

【課題を解決するための手段】[Means to solve the problem]

（イ）白色の豆腐に、赤色や橙色，緑色，黄色，紫色等の着色剤を混ぜて、着色豆腐を製造する。（ロ）白色の豆腐を着色する着色剤に、単なる食用色素を使わず、緑色や黄色の植物の葉，実，根，花等を加工して作った粉末を使って着色する。（ハ）着色した豆腐を、二層，三層，四層と重ねて一体化加工し、多色層豆腐とする（ニ）多色層豆腐を利用した二次加工食品を作る。 (b) Mix white tofu with coloring agents such as red, orange, green, yellow, purple, etc. Manufacture colored tofu. (b) Instead of using simple food coloring as the coloring agent for white tofu, it is green or yellow. Coloring is done using powder made from processed leaves, fruits, roots, flowers, etc. of plants. (c) Multicolored layered tofu made by stacking colored tofu in two, three, and four layers to create an integrated process. to be (d) Making secondary processed foods using multi-colored layered tofu.

【０００５】[0005]

【作用】[Effect]

（イ）白色の豆腐を、赤色や橙色，緑色，黄色，紫色等に着色する事で、従来白色ばかりで変り映えしなかった豆腐に、見た目にも綺麗で、食欲をそそる感じを与える。（ロ）従来の豆腐に、植物の葉，実，根，花等を加工して作った粉末を混ぜる事で、豆腐の原料である大豆が本来持っている栄養しか無かったものに、体に大切な色々な植物の持つ栄養を持たせる事ができる。（ハ）従来の白色だけだった豆腐に、赤色や橙色，緑色，黄色，紫色等の色々な色に着色するだけでなく、これらの色々な色に着色した豆腐を、色々組合わせて多色層豆腐にすることで、見た目にも綺麗で、見るからにおいしく食欲をそそる様になる。（ニ）現在、豆腐を二次加工した油揚げや凍み豆腐等あるが、これも本考案の多色層豆腐を利用して色々な二次加工食品を製造すれば、他の食品に彩りを添える食品となる。 (b) By coloring white tofu in red, orange, green, yellow, purple, etc. The tofu, which used to be all white and plain, looks beautiful and has an appetizing feel. give the same. (b) Mix powder made by processing plant leaves, fruits, roots, flowers, etc. with conventional tofu. This is because soybeans, which are the raw material for tofu, have only the nutrients that are naturally present in them. It can contain the nutrients of various important plants. (c) Tofu, which used to be only white, comes in various colors such as red, orange, green, yellow, and purple. In addition to coloring tofu in various colors, we also use various combinations of tofu colored in various colors. By making multi-colored layered tofu, it looks beautiful and tastes delicious. It becomes tantalizing. (d) Currently, there are fried tofu and frozen tofu that are made by secondary processing of tofu, but these are also based on this invention. By manufacturing various secondary processed foods using multicolored layered tofu, you can add color to other foods. It becomes a food that grows.

【０００６】[0006]

【実施例】【Example】

以下、本案の実施例について説明する。（イ）食紅で着色した赤色の豆腐（２）と何も入れない従来の白い豆腐（１）とを重ねて、赤と白の豆腐を一体化加工して二色層の紅白豆腐を製造する。又この紅白豆腐に、緑に着色した豆腐を重ねて一体化加工して、三色層の赤白緑の菱餅の様な豆腐を製造する。この様にして、赤白赤白赤、或いは赤緑黄紫と言った色々の色をした豆腐を幾重にも重ねて多色層の豆腐を製造する。（ロ）豆腐を着色するために、単に食用色素を使って着色するばかりでなく、カボチャや人参を加工して作った粉末を着色剤として橙色の豆腐を製造する、或いは法連葉やオランダ辛子等の食用植物の葉を乾燥させて作った粉末を混ぜて緑色の豆腐を製造する、この様にして、食用植物から作った粉末で色々な色に着色した豆腐を重ねて、多色層豆腐を製造する。（ハ）この様にして製造した多色層豆腐を使って、油揚げや凍み豆腐を製造すると利用範囲がまだまだ広がる。 Examples of the present invention will be described below. (a) Red tofu colored with food coloring (2) and conventional white tofu without anything added (1) The red and white tofu are integrated and processed to produce two-color layered red and white tofu. or This red and white tofu is layered with green colored tofu and processed to create a three-color layer of red, white and green. Manufactures tofu similar to hishi mochi. In this way, red, white, red, white, red, or red, green, yellow, and purple. Multi-colored tofu is produced by layering tofu of various colors. (b) In order to color tofu, we do not just use food coloring. Producing orange tofu using powder made from processed pumpkin and carrots as a coloring agent. Alternatively, mix powder made from dried leaves of edible plants such as Horenha and Dutch mustard. In this way, powder made from edible plants can be used to produce green tofu in various colors. Multicolored layered tofu is produced by layering colored tofu. (c) Using the multi-colored layered tofu produced in this way, fried tofu or frozen tofu can be produced. The range of use will further expand.

【０００７】[0007]

【考案の効果】[Effect of the idea]

（イ）従来、白色だけだった豆腐に赤や緑，黄色といった色に着色する、更に着色した豆腐を二色，三色と重ねて一体化加工して多色層豆腐とすることで、例えば、これらの豆腐を奴豆腐として食べるために皿に盛って食卓に配した場合、それだけで食卓上がパァッと明るくなり、誰もが食欲を増し、たかが奴豆腐も美味しく食べられる、特に豆腐の嫌いな子供達もきれいなのにつられて食べる子も増す様になる。（ロ）着色剤としい混合した、カボチャや人参，法蓮草，ピーマン，オランダ辛子等の植物性粉末は、身体には重要な栄養を含んだ食べ物で、特に育ち盛りの子供には大切な食べ物でありながら、子供達には一番嫌われる食べ物である。しかし、本案の色々な植物性粉末を含有した多色層豆腐を、うまいうまいと言いながら食べている知らぬ間に、大切な植物性の栄養を取っている様になる。（ハ）本案の多色層豆腐は見た目にも綺麗であり、適当に味も付いているので、従来の様な奴豆腐とかマーボ豆腐として食べるだけでなく、デザートや御八代りとしても、或いは宴会の食べ物としても十分食べられるものとなる。（ニ）味付け豆腐や多色層豆腐に製造しても、どうしても食べられない人も居るだろうが、油揚げや凍み豆腐等に二次加工すれば、誰でも食べられる様になる。以上、本案の多色層豆腐は、豆腐を嫌いな大人も子供も食べられる様になり、腹一杯食べても太らず、知らない間に栄養が取れ、植物性であるから身体にも良く、大変安く健康な身体をつくれ、それを保てる食べ物である。 (b) Coloring tofu, which was previously only white, in colors such as red, green, and yellow; By layering colored tofu in two or three colors and processing them to create multi-colored layered tofu, For example, if you put this tofu on a plate to eat as tofu and put it on the table, That alone will brighten up the dining table, increase everyone's appetite, and make it easier to eat tofu beans. You can eat tofu deliciously, especially children who don't like tofu. The number of bell children also increases. (b) Pumpkin, carrot, lotus grass, green pepper, orchid mixed with coloring agent Plant-based powders such as mustard are foods that contain important nutrients for the body, especially when growing. Although it is an important food for many children, it is the food most hated by children. However, the multi-colored layered tofu containing various vegetable powders of this invention is said to be delicious. Before you know it, you are getting important plant-based nutrients. (c) The multi-colored layered tofu of this invention looks beautiful and has a suitable taste, so Not only can you eat it as traditional tofu or mapo tofu, but you can also eat it as dessert or as a tofu. It can be eaten as a meal or as banquet food. (d) Even if seasoned tofu or multi-colored layered tofu is manufactured, there are some people who simply cannot eat it. However, if it is processed into fried tofu or frozen tofu, anyone can eat it. Ru. As mentioned above, the proposed multi-colored layered tofu can be eaten by both adults and children who dislike tofu. You won't gain weight even if you eat to your heart's content, you'll get nutrients before you know it, and it's plant-based, so it's healthy for your body. It is a very cheap food that is good for your health and helps you build and maintain a healthy body.

【図面の簡単な説明】[Brief explanation of drawings]

【図１】本考案の斜視図[Figure 1] Perspective view of the present invention

【図２】本考案の応用例の斜視図[Figure 2] Perspective view of an application example of the present invention

【符号の説明】[Explanation of symbols]

１白色の豆腐２赤色の豆腐３緑色の豆腐４皿 1 white tofu 2 red tofu 3 green tofu 4 plates

Claims

【実用新案登録請求の範囲】[Scope of utility model registration request]

【請求項１】白色の豆腐（１）や赤色に着色した豆腐
（２），緑色に着色した豆腐（３）等、無色や色々の色
に着色した二色以上の豆腐を、層状に一体化製造した事
を特徴とする多色層豆腐。[Claim 1] Two or more colored tofu, such as white tofu (1), red colored tofu (2), green colored tofu (3), etc., which are colorless or colored in various colors, are integrated in a layered manner. Multicolored layered tofu characterized by its production.

【請求項２】請求項１の多色層豆腐を、油揚げや凍み
豆腐等に二次加工した多色層豆腐。2. Multi-colored layered tofu obtained by secondary processing the multi-colored layered tofu of claim 1 into fried tofu, frozen tofu, etc.