JPS5971659A - Preparation of frozen tofu (bean curd) - Google Patents
Preparation of frozen tofu (bean curd)Info
- Publication number
- JPS5971659A JPS5971659A JP57183424A JP18342482A JPS5971659A JP S5971659 A JPS5971659 A JP S5971659A JP 57183424 A JP57183424 A JP 57183424A JP 18342482 A JP18342482 A JP 18342482A JP S5971659 A JPS5971659 A JP S5971659A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- cylindrical mold
- frozen
- mold
- frozen tofu
- 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.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、凍豆腐の製造Ｈ法に係り、特に筒型を用い
形状に変化のある凍豆腐を作ることができる製造方法に
関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to method H for producing frozen tofu, and particularly to a production method that can produce frozen tofu with a variable shape using a cylindrical shape.
大豆を原料とする凍豆腐は、蛋白質と脂肪に富んだ消化
のよい乾燥食品であり、現在の食生活に欠かせないもの
である。Frozen tofu, which is made from soybeans, is an easily digestible dry food rich in protein and fat, and is an essential part of today's diet.
ところで、従来の凍豆腐製造工程は、豆乳に凝固剤を投
入した材料を、内部に布を敷いた型箱の中に流し込み、
脱水して豆腐を成形し、型箱から取出した大きな豆腐を
、一定の間隔で配置した刃物によって縦方向と横方向の
各々から切断し、多数の小型豆腐にした後、凍結、熟成
、解氷、脱水の各加工を施して仕上げるものである。By the way, the conventional frozen tofu manufacturing process involves pouring soy milk with a coagulant into a mold box lined with cloth.
After dehydrating and forming tofu, the large tofu is removed from the molding box and cut vertically and horizontally using knives placed at regular intervals to create many small tofu pieces, which are then frozen, aged, and thawed. It is finished by applying various processes such as , dehydration, etc.
即ち、従来の凍豆腐は、箱型で成形された大きな豆腐を
刃物で切断して・小型豆腐にするため、製品形状は角形
であり、凍豆腐の誕生から現在に至るまで、角形形状に
変化はなく、凍豆腐とは角形であるという固定観念があ
り、調理においても角形を切断するしかない。In other words, conventional frozen tofu is made by cutting large box-shaped tofu with a knife to make smaller tofu, so the product shape is square, and from the creation of frozen tofu to the present, there has been no change in the square shape. There is a stereotype that frozen tofu is square-shaped, and the only way to prepare it is to cut it into squares.
このため、凍豆腐は料理を盛付けたときも目立たず、包
装等をした場合も変化にとぼしいので装飾性がなく、料
理の脇役のイメージを脱しきることができず、これらが
原因で需要の伸びが低下しでいるのが現状である。For this reason, frozen tofu does not stand out even when served on a plate, and changes little when packaged, so it lacks decorative qualities and has been unable to shake off its image of playing a supporting role in cooking. The current situation is that it is declining.
この発明は上記のような点にかんがみてなされたもので
あり、角形形状のイメージを−新し、料理の主役となり
、商品価値を向上させて進物にも使用できる凍豆腐の製
造方法を提供するのが目的である。This invention was made in view of the above points, and aims to provide a method for producing frozen tofu that can be used as a main ingredient in cooking, improve product value, and be used as gifts by changing the image of the rectangular shape. is the purpose.
この発明の構成は、所要断面形状をした多孔性の筒型を
用意し、豆乳に凝固剤を投入した材料をこの筒型内に注
入し、筒型内に落し蓋をして豆腐を成形し、成形抜落し
蓋を利用して筒型内から豆腐を押し出し、この豆腐に凍
結、熟成、解氷、乾燥台加工を施するようにしたもので
ある。The structure of this invention is to prepare a porous cylindrical mold with a desired cross-sectional shape, inject a material prepared by adding a coagulant to soy milk into the cylindrical mold, place a lid on the cylindrical mold, and form tofu. The tofu is extruded from the cylinder using a molded-off lid, and the tofu is subjected to freezing, aging, thawing, and drying table processing.
以下、この発明を添付図面の実施例に基づいて説明する
。Hereinafter, the present invention will be explained based on embodiments shown in the accompanying drawings.
この発明の製造方法は、第２図と第３図に示すような筒
型１を用いで実施される。この筒型１はステンレス等を
用いて形成し、周囲に多数の小孔２を設けると共に、底
板３に設けた凹部４に下端を嵌挿することにより、起立
状態に配置される。The manufacturing method of the present invention is carried out using a cylindrical mold 1 as shown in FIGS. 2 and 3. This cylindrical shape 1 is made of stainless steel or the like, has a large number of small holes 2 around its periphery, and is placed in an upright position by fitting its lower end into a recess 4 provided in a bottom plate 3.
筒型１の断面形状は、例えば花や鳥、月等、意匠的に種
々の断面形状を選ぶことができるが、成形した豆腐の脱
型後における型崩れ発生を防止するため、豆腐形状に安
定性のあるものを選ぶのが好ましい。The cross-sectional shape of the cylindrical mold 1 can be selected from various designs, such as flowers, birds, moons, etc., but in order to prevent the molded tofu from losing its shape after being removed from the mold, the shape of the tofu should be stable. It is preferable to choose something with gender.
また、筒型１内に遊嵌する落し蓋５が別体に用意され、
豆腐成形時の脱水と豆腐の押出し脱型を行なうことがで
きるようにしている。この落し蓋５および前記底板４に
は脱水のための小孔６，７が設けられている。In addition, a drop lid 5 that fits loosely into the cylindrical mold 1 is separately prepared,
It is designed to allow dehydration during tofu molding and extrusion demolding of tofu. The drop lid 5 and the bottom plate 4 are provided with small holes 6 and 7 for dehydration.
次に、この発明の製造工程を第１図に示す工程図に従っ
て説明する。Next, the manufacturing process of this invention will be explained according to the process diagram shown in FIG.
先ず、原料１１の大豆をよく精選した後洗浄１２し、洗
浄した大豆を約２０時間水に漬けて浸１ｔ１３する。First, soybeans as raw material 11 are carefully selected and washed 12, and the washed soybeans are soaked in water for about 20 hours for 1 t13.
吸水大豆はついで水を注ぎながら粉砕１４し、どろどろ
になった粉砕大豆は更に水を加えて煮沸１５を行なう。The water-absorbed soybeans are then ground (14) while pouring water, and the ground soybeans that have become mushy are boiled (15) with further water added thereto.
この煮沸１５においては、消泡剤を加え、凝固物に弾力
性と結合性を辱えるようにする。In this boiling step 15, an antifoaming agent is added to improve the elasticity and cohesiveness of the coagulum.
煮沸１５が終ったら、あつい内に沢渦１６して豆乳と豆
腐粕に分離し、豆乳が７０〜７５℃になった時点で攪拌
しながら塩化カルシウムの如き凝固剤を投入し凝固１７
を行なう。豆乳は凝固剤により上澄と沈殿蛋白に分かれ
るので、上澄液を凝固物の含水量が適当になるように加
減して除去し、上澄を除いた凝固物は攪拌機を使って細
かく砕、く。When the boiling step 15 is finished, while still hot, use a stream vortex 16 to separate the soy milk and tofu lees, and when the soy milk reaches 70 to 75°C, add a coagulant such as calcium chloride while stirring to coagulate the soy milk 17.
Do the following. Soy milk is separated into supernatant and precipitated protein by the coagulant, so the supernatant is removed by adjusting the moisture content of the coagulate, and the coagulate after removing the supernatant is crushed into fine pieces using a stirrer. Ku.
破砕した材料は、第４図のように、底板３上に起立させ
た筒型１内に流し込んで成型１８を行なう。筒型１内に
破砕材料Ａを注入すると第５図のように筒型１内に落し
蓋５を嵌込み、材料Ａを加圧することにより、筒型１の
透孔２および底板３と落し蓋５の透孔６，７から第５図
に示すように水分を抜き、筒型１の内面形状に等しい軸
状の豆腐Ａ１ を形成する。The crushed material is poured into a cylindrical mold 1 erected on a bottom plate 3 to form a mold 18, as shown in FIG. When crushed material A is injected into the cylindrical mold 1, the drop lid 5 is fitted into the cylindrical mold 1 as shown in FIG. As shown in FIG. 5, water is removed through the through holes 6 and 7, and a shaft-shaped tofu A1 having the same shape as the inner surface of the cylinder mold 1 is formed.
豆腐Ａ１ のできた筒型１は第６図のように、底板３か
ら取外し、落し蓋５を介し−Ｃ押棒８で筒型１内から豆
腐Ａ＋ を押出して流水中にしておき、余分の塩化カル
シウムや上澄中の成分をとかし去ると共に十分浄却を行
ない、また仕上げを堅くして次の凍結に備える。As shown in Fig. 6, the cylindrical mold 1 containing the tofu A1 is removed from the bottom plate 3, and the tofu A+ is pushed out from inside the cylindrical mold 1 through the drop lid 5 with the -C push rod 8 and placed in running water to remove excess calcium chloride and The ingredients in the supernatant are melted away and thoroughly purified, and the finish is hardened to prepare for the next freezing.
水さらし後の豆腐ＡＩＦｉ、凍結炉内に送り込み、所定
の温度と時間で凍結１９させ、凍結した豆腐は次に熟成
２０のため温度が約−１〜−３℃に保たれた冷蔵庫内に
約３週間ねかせる。The tofu AIFi after being exposed to water is sent into a freezing furnace and frozen at a predetermined temperature and time (19).The frozen tofu is then aged (20) in a refrigerator kept at a temperature of approximately -1 to -3℃. Leave to rest for 3 weeks.
熟成した豆腐は次に流水中に数時間いて解凍２１を行な
い、解凍途中または解凍後に切断２２する。The aged tofu is then placed in running water for several hours to thaw 21, and is cut 22 during or after thawing.
この切断２２は第７図に示すように、薄い刃物９を用い
て豆腐Ａ１ を所望の厚さに切断すればよく、解凍後の
豆腐Ａ１ はスポンジ状であるため、切断工程中にお
ける豆腐の欠けや割れの発生がなく、また、切断後にお
ける豆腐の取扱いにおいでも、角が欠けたり割れること
がない。なお、この切断工程は豆腐の形状が安定しでい
るような場合、成型１８と凍結１９の間や熟成後に行な
うようにしてもよい。This cutting 22 can be done by cutting the tofu A1 to the desired thickness using a thin knife 9, as shown in FIG. Furthermore, even when the tofu is handled after being cut, the corners will not be chipped or cracked. Note that this cutting step may be performed between the molding step 18 and the freezing step 19 or after ripening, if the shape of the tofu remains stable.
切断後の豆腐に対して脱水２３、乾燥２４を施すことに
より、第８図に示すような形状の凍豆腐Ａ２ ができ上
り、検査２５と包装２６によって製品となる。By subjecting the tofu after cutting to dehydration 23 and drying 24, frozen tofu A2 having a shape as shown in FIG. 8 is completed, and after inspection 25 and packaging 26 it becomes a product.
なお、成型１８の工程においでは、多数個の筒型１を並
べて順次材料の注入を行ない、落し蓋５の嵌挿、豆腐の
押出し等の作業を機械的に自動化するようにしてもよい
。In the molding step 18, a large number of cylindrical molds 1 may be lined up and materials may be sequentially injected, and operations such as fitting and inserting the drop lid 5 and extruding the tofu may be mechanically automated.
以上のように、この発明によると、豆乳に凝固剤を投入
した材料を、所要断面形状に形成された筒型内に注入し
、筒型内に落（７蓋をして豆腐を脱水成形し、成形した
豆腐を押出した後、凍結、熟成、解氷、脱水、乾燥を行
なうようにしたので、花や鳥、月等の平面形状を有する
凍豆腐を製造することができ、従来の角形であった凍豆
腐のイメージを−新し、商品的価値の大幅な向上と共に
、その形ちを料理に生かすことができ、会席料理、茶料
理、祝儀、弁当料理等において今まで脇役であった凍豆
腐を主役に転じさせることができる。As described above, according to the present invention, a material prepared by adding a coagulant to soymilk is injected into a cylindrical mold formed into a desired cross-sectional shape, and dropped into the cylindrical mold (7) with a lid and dehydration molded tofu. After extruding the molded tofu, it is frozen, aged, thawed, dehydrated, and dried, making it possible to produce frozen tofu with planar shapes such as flowers, birds, and the moon, instead of the conventional square shape. The image of frozen tofu has been reimagined, and its commercial value has been significantly improved. Its shape can also be utilized in cooking. Frozen tofu, which had previously played a supporting role in kaiseki cuisine, tea dishes, celebrations, bento dishes, etc., has now become a leading role. can be converted to
また、種々の形状を製作できるため、月や花などを組合
せて美しく包装することができ、凍豆腐を進物として使
用できるようになり、凍豆腐の需要増大を図ることがで
きる。In addition, since various shapes can be manufactured, it is possible to combine beautiful shapes such as moons and flowers in packaging, and frozen tofu can be used as gifts, increasing the demand for frozen tofu.
さらに、従来の製造工程におい′Ｃ成型工程のみを変化
させるだけでよいので、既設の設備を有効に利用して異
形凍豆腐の製造が可能になる。Furthermore, since it is only necessary to change the 'C molding process in the conventional manufacturing process, it is possible to effectively utilize existing equipment to manufacture irregularly shaped frozen tofu.
第１図はこの発明の製造方法を示す工程図、第２図は同
上の成型に用いる筒型の縦断面図、第３図は同横断平面
図、第４図と第５図および第６図は成型工程の順序を示
す縦断面図、第７図は切断工程の説明図、第８図はでき
上った製品の斜視図である。
１は筒型、２，６．７は小孔、３は底板、４は凹部、５
は落し蓋。
特許出願人 ヰ 谷 満
同 代理人 鎌 １）文 二Fig. 1 is a process diagram showing the manufacturing method of the present invention, Fig. 2 is a vertical cross-sectional view of the cylindrical mold used in the above molding, Fig. 3 is a cross-sectional plan view of the same, Figs. 4, 5, and 6. 7 is a longitudinal sectional view showing the order of the molding process, FIG. 7 is an explanatory view of the cutting process, and FIG. 8 is a perspective view of the finished product. 1 is cylindrical, 2, 6.7 is a small hole, 3 is a bottom plate, 4 is a recess, 5
is a drop lid. Patent applicant Mando Iya Agent Kama 1) Bun 2
Claims (1)
れた多孔性の筒型内に注入し、この筒型内に落し蓋をし
て豆腐を脱水成形し、成形抜落し蓋を利用して筒型内か
ら豆腐を押出し、以後この豆腐に凍結、熟成解氷、脱水
乾燥の加工を施すことを特徴とする凍豆腐の製造方法。A material made by adding a coagulant to soy milk is injected into a porous cylindrical mold formed into the desired cross-sectional shape, a drop-off lid is placed inside the cylindrical mold, the tofu is dehydrated, and the tofu is molded using the drop-off lid. A method for producing frozen tofu, which comprises extruding tofu from a mold, and thereafter subjecting the tofu to freezing, aging, thawing, and dehydration and drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57183424A JPS5971659A (en) | 1982-10-19 | 1982-10-19 | Preparation of frozen tofu (bean curd) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57183424A JPS5971659A (en) | 1982-10-19 | 1982-10-19 | Preparation of frozen tofu (bean curd) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5971659A true JPS5971659A (en) | 1984-04-23 |
Family
ID=16135534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57183424A Pending JPS5971659A (en) | 1982-10-19 | 1982-10-19 | Preparation of frozen tofu (bean curd) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5971659A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0334461A2 (en) * | 1988-03-25 | 1989-09-27 | Shikoku Kakoki Co., Ltd. | Process and apparatus for producing bean curd |
| EP0541185A2 (en) * | 1989-05-10 | 1993-05-12 | Shikoku Kakoki Co., Ltd. | Machine for producing bean curd |
| JP2017042065A (en) * | 2015-08-24 | 2017-03-02 | 太子食品工業株式会社 | Manufacturing method of soybean spongy processed product, manufacturing system of soybean spongy processed product, and soybean spongy processed product |
-
1982
- 1982-10-19 JP JP57183424A patent/JPS5971659A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0334461A2 (en) * | 1988-03-25 | 1989-09-27 | Shikoku Kakoki Co., Ltd. | Process and apparatus for producing bean curd |
| EP0541185A2 (en) * | 1989-05-10 | 1993-05-12 | Shikoku Kakoki Co., Ltd. | Machine for producing bean curd |
| JP2017042065A (en) * | 2015-08-24 | 2017-03-02 | 太子食品工業株式会社 | Manufacturing method of soybean spongy processed product, manufacturing system of soybean spongy processed product, and soybean spongy processed product |
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