JP2000232861A - Method of producing thin and long noodle-like bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing thin and long noodle-like bean curd characterized by solving problems caused by short preservation period of bean curd, offering new palate feeling and taste, and usable in some new cookings having never been tried for increasing the opportunity to eat bean curd 'tofu' as a healthy food. SOLUTION: This method of producing the subject bean curd comprises compressing bean curd and processing it into a thin and long noodle form, freezing or freeze-drying it and then defrosting the noodle form thus processed, and subsequently making an alkali treatment of the noodle form thus defrosted.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing elongated noodle-like tofu which is obtained by compressing and processing tofu into elongated noodles, subjecting them to freezing or freeze-drying, preserving them, then thawing and alkali-treating them.

[0002]

2. Description of the Related Art Tofu, which is familiar to Japanese people,
They have eaten soy sauce on the ones with shaved knots and green onions, or cooked and eaten like miso soup ingredients, tofu, and marbo tofu.

[0003] Tofu is often sold in the form of a square (although some are sold in cylindrical containers or the like), and tofu dishes are also sold in the form of a square tofu. Many kept their shapes to some extent.

[0004]

As described above, tofu is something that Japanese people prefer to eat, but apart from the exception of dried Takano tofu before returning with water, tofu is generally Since long-term storage was not possible, if you tried to eat tofu, you would buy tofu, and if you do not cook tofu in a short period of time, there will be problems such as the expiration date of the tofu. there were. Also, from the viewpoint of distribution, it cannot withstand long-distance movement.

[0005] Also, since tofu is a healthy food, it is desirable to have many opportunities to eat it. However, since the method of cooking tofu is limited to a certain extent, various types of tofu dishes cannot be made. In addition, there was a problem that the same kind of tofu food was tired, and there was a problem that the opportunity to eat tofu was reduced. One of the causes of the problem that the method of cooking tofu is limited to a certain extent is that, as described above, most of the shape of the tofu is limited to a square shape, and the shape is processed in a jelly-like shape. It is also considered that it is difficult to do so.

Therefore, in the present invention, the taste and texture of the tofu are changed in order to eliminate the inconvenience caused by the short storage period of the tofu and to increase the chance of eating tofu which is a healthy food. It is an object of the present invention to provide a method for producing an elongated noodle-like tofu that can be used for new cooking which has never been achieved before.

[0007]

In order to achieve the above object, a method for producing an elongated noodle-like tofu according to the present invention comprises compressing tofu into an elongated noodle-like shape, subjecting the tofu to freeze or freeze-drying, and storing it. And then thawed and treated with alkali.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the above-mentioned method for producing an elongated noodle-like tofu, first, tofu is compressed, and the compressed tofu is processed into an elongated noodle-like shape by hand or using a machine, and then frozen at about -15 ° C. When the tofu is eaten, thaw the frozen elongated noodle-like tofu, and add 1 to 3 with boiling alkaline water.
The alkali treatment is performed for about 0 minutes. As the alkaline water, for example, use of soda water, baking soda, or Kansui can be considered.

In the above-described method for producing an elongated noodle-like tofu according to the present invention, the tofu which has been compressed and processed into an elongated noodle-like state is frozen and stored, which is different from conventional tofu which is not frozen and stored. The storage time of tofu can be increased for about one year, which is a conventional problem. Also,
As the storage period can be extended, tofu can be transported over long distances, and tofu can be transported to distant places.

[0010] Furthermore, the method for producing an elongated noodle-like tofu according to the present invention not only causes tofu to stiffen and further enhances the umami taste of the tofu, but also makes the shape of the tofu a new shape which has not been used before. Gives a good texture and taste. In addition, it is an opportunity to find new ways to cook tofu that could not be thought of with a square shape, and it is expected that the opportunity to eat tofu, a healthy food, will increase through the expansion of types of tofu dishes Things.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS As an example of a method of cooking an elongated noodle-like tofu, an elongated noodle-like tofu is prepared by daring to cook with sesame oil, and then sautéed. Alternatively, the elongated noodle-shaped tofu may be put in a hot soup and cooked and eaten like ramen.

[0012]

As described above, according to the method for producing an elongated noodle-like tofu according to the present invention, the conventional problem that the storage period of the tofu is short is solved and the tofu is rubbed. Can increase the umami even more. In addition, slender noodle-like tofu has an unusual novel shape, and the majority of the tofu has a square shape and a jelly-like shape, which is an opportunity to find a new tofu cooking method that could not be thought of in the past. It is expected that a new way of cooking tofu can be provided, and the opportunity to eat tofu, a healthy food, will be further increased.

Claims (1)

[Claims] 1. A method for producing an elongated noodle-like tofu, comprising compressing and processing tofu into an elongated noodle shape, subjecting it to freezing or freeze-drying, followed by thawing and alkali treatment.