JP2007125008A - Soybean curd packaged product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soybean curd packaged product preventing water from leaking from a container in which soybean curd is held, free from deteriorating quality of soybean curd such as flavor and easy to handle. <P>SOLUTION: A method for producing the soybean curd packaged product 30 comprises hermetically sealing soybean curd 10 formed in a prescribed shape together with a gelling filling 12 filled in space between the soybean curd 10 and a container 20. In more details, the soybean curd packaged product 30 in which the soybean curd 10 is sealed together with the gelling filling product 12 obtained by gelatinizing the gelling filling liquid is prepared by holding the soybean curd 10 together with gelling filling liquid in the container 20, sealing the gelling filling liquid together with the soybean curd, and cooling the sealed product of the sealed soybean curd and gelling filling liquid to below a gelling temperature of the gelling filling liquid. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  More particularly, the present invention relates to a tofu package and a method for producing the same, and more particularly, a tofu package that can be packaged without impairing the quality of the tofu and has characteristics not found in conventional tofu packages, and It is related with the suitable manufacturing method.

There are various types of commercial tofu provided as commercial products, and there are broadly divided so-called cotton tofu and silk tofu. Tofu is made by adding a coagulant to soy milk and coagulating it. Cotton tofu is made by adding a coagulant to soy milk and coagulating, then breaking the tofu and molding it with a mold, and silk tofu coagulated. It is made by hardening tofu as it is.
Therefore, in the case of silk tofu, soy milk together with a coagulant is filled in a plastic pack, and the opening of the pack is hermetically sealed with a plastic film. Provided as a product in the state of being.

On the other hand, in the case of cotton tofu, after being molded with a formwork, it is cut into a predetermined size and provided, so when providing it to the market, the tofu is stored together with water in the pack, and the opening of the pack is a plastic film Provided sealed by. The reason why the tofu is sealed with water is to prevent moisture from escaping from the tofu and degrading the quality of the tofu.
Even in the case of silk tofu, if it is prepared in advance and cut into a predetermined size, it is stored in a container together with water, and a plastic film is hermetically sealed in the opening of the container. To provide.
Japanese Patent Laid-Open No. 9-19267 JP 7-289194 A

In the case of products that are made of cotton tofu or silk tofu, cut into a predetermined size and sealed and packaged, the tofu is stored in a container with water as described above, so the opening of the pack is sealed. If the plastic film is broken, water will leak from the pack.
If you purchase tofu and use it immediately for cooking at home, even if water leaks from the pack, it does not matter so much, but if you purchase tofu as a souvenir when you travel, etc. In addition, when the purchased tofu is sent, water leaking from the tofu pack degrades the quality of the tofu, lowers the product value, and is difficult to handle. Become.

In this way, in the case of cut tofu such as cotton tofu, the problem of water leaking out from the pack is inevitable because conventionally, tofu is stored in a pack container together with water and sealed. It is rarely used for goods or gifts.
According to the present invention, there is a risk that water in a conventional tofu package that has been provided by sealing and packaging tofu together with water such as cut tofu is likely to leak from the container and is difficult to handle as a souvenir or a feed. Tofu that can be used as a souvenir, etc. can be provided as a product with new functions by solving problems, without degrading the quality of tofu, and by packaging tofu with seasoning liquid etc. An object of the present invention is to provide a packaged product and a manufacturing method thereof.

In order to achieve the above object, the present invention comprises the following arrangement.
That is, the packaged product of tofu according to the present invention is characterized in that the tofu molded into a predetermined shape is hermetically packaged together with the gelled filler filled in the gap between the tofu and the container.
Also, the tofu and the gelled filler are accommodated in a container having an opening on one side, and the opening of the container is hermetically sealed with a plastic film. It is provided as a product that can suitably maintain the quality of the product.
In addition, the gelled filling is filled together with the tofu formed into a cylindrical shape, and sealed in a cylindrical shape with a plastic film, so that it does not deteriorate the quality of the tofu and looks good with a conventional tofu package. Offered as a different product.

  In addition, the gelled filler is prepared by adding gelatin as a coagulant to a liquid component, and the gelled filler is prepared by adding agar as a coagulant to a liquid component. In addition, it can be suitably used as a packaged product of tofu filled with tofu.

  A tofu molded into a predetermined shape is a method for producing a packaged product of herb hermetically sealed together with a gelled filler filled in a gap between the tofu and the container, and the tofu together with a gelled filling liquid After sealing in the container and sealing the gelled filling liquid together with the tofu, the sealed product in which the tofu and the gelled filling liquid are sealed is cooled to a temperature equal to or lower than the temperature at which the gelled filling liquid is gelled. A tofu packaged product in which the tofu is sealed together with the gelled filler in which the gelled filling liquid is gelled is prepared.

In addition, the gelled filling liquid prepared by adding a coagulant to soy milk can maintain the flavor of tofu, so that the components of soy milk can be used during cooking, increasing the nutritional value of the dish, It can be prepared and is effective.
In addition, the gelled filling liquid prepared by adding a coagulant to the seasoning liquid does not impair the taste of tofu and is effective because the seasoning liquid can be used in cooking using tofu. As the seasoning liquid, soup stock, miso soup, soup, seasoned soup and the like can be used.
In addition, the gelled filling liquid prepared by adding a coagulant to bittern water is effective in that it can be packaged without impairing the quality of tofu.

In addition, the use of gelatin as the coagulant facilitates the preparation of the gelling filling liquid, and the gelled filling formed by gelling the gelling filling liquid can be easily dissolved by heating. It is effective in that the gelled filler can be easily dissolved and used by adding it to hot water during cooking.
Further, the use of agar as the coagulant does not cause the gelled filler obtained by gelling the gelling filling liquid to melt at the outside temperature, so that tofu can be reliably retained. It is effective in that it can be used and can be easily melted and used by heating during cooking.

  According to the tofu packaged product and the method for producing the same according to the present invention, the tofu can be retained without losing the quality of the tofu flavor or the like by sealing the tofu in a container together with the gelled filler. In addition, even if a container containing tofu is partially torn, water does not leak out of the container, making it easy to handle and display products or carry them back. Can be provided as a package of tofu.

DESCRIPTION OF EXEMPLARY EMBODIMENTS Hereinafter, preferred embodiments of the invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is an external view showing a configuration of an embodiment of a tofu package according to the present invention. This tofu package 30 is formed as cotton tofu, and the tofu 10 cut into a predetermined size is stored in a packaging pack 20 and the opening of the pack 20 is hermetically sealed with a sealing film 22. Is formed.

  A characteristic configuration of the tofu package 30 according to this embodiment is that the tofu 10 is sealed in a state where the gap between the tofu 10 and the pack 20 is filled with the gelled filler 12 made of soy milk and gelatin. It is that. The gelled filling 12 completely fills the gap between the tofu 10 and the pack 20, and the package 30 is sealed with no air remaining inside.

The tofu package 30 that is hermetically sealed with the tofu 10 and the gelled filler 12 is prepared by first preparing a gelling filling solution in which gelatin is added to soy milk, and the tofu 10 cut into a predetermined size is used for gelation. After being stored in the pack 20 together with the filling liquid, the opening of the pack 20 is hermetically sealed with the film 22, the pack 20 filled with the filling liquid for gelation is cooled to a product temperature of about 1 ° C to 5 ° C for gelation. It is obtained by gelling the filling liquid.
In order to prepare a filling solution for gelation from soy milk and gelatin, 30 to 40 g of gelatin may be added to 1 liter of soy milk and mixed by heating to 60 to 70 ° C.

When sealing the gelling filling liquid together with the tofu 10 in the pack 20, the gelling filling liquid is cooled to about 20 ° C. and then packed. If the gelling filling liquid is packed together with the tofu 10 and refrigerated at a temperature of about 1 ° C. to 5 ° C., the gelling filling liquid gels in about 15 minutes.
In addition, it is also possible to perform the operation of heating and sterilizing the sealed pack after filling the pack 20 with the gelling filling liquid together with the tofu 10 and sealing it. Also in this case, after the sterilization treatment, the packaged product is refrigerated to gel the filling solution for gelation, and the tofu package 30 in which the tofu 10 is sealed together with the gelled filler 12 is produced. Can do.

  The filling liquid for gelation using the soy milk actually used in the present embodiment is milky white in a gelled state, and the tofu package 30 is filled with the milky white gelled filler 12 around the tofu 10. Sealed in state. In order to make the gelled filler 12 colorless and transparent, the amount of soymilk in the gelling filler liquid may be reduced to increase the amount of water. When a filling solution for gelation is prepared only with water and gelatin without using soy milk, it becomes completely transparent and has an appearance almost the same as a conventional tofu pack product.

Since the tofu package 30 shown in FIG. 1 is filled with the gelled filler 12 around the tofu 10, the tofu components are not leached from the tofu 10 into the gelled filler 12. It is possible to reliably maintain the quality of tofu as compared to a packaged package of tofu filled with, and it is excellent as a packaging form that preserves the taste, flavor and nutrition of tofu.
Moreover, since the package 30 is not filled with water, even if the film 22 sealing the opening of the pack 20 is torn, water does not leak from the pack.
Therefore, the tofu package 30 according to this embodiment can be taken home as a souvenir or simply packaged and sent by courier or the like. In addition, it is easy to display, display, transport and transport products.

  It should be noted that the gelled filler 12 that has been gelled using gelatin maintains a gel state at normal temperatures, but may melt when the temperature is high, so it may be carried in a high temperature state. For example, it may be stored in a container with a coolant and carried or transported.

  The gelled filler 12 filled in the tofu package 30 has no inconvenience when cooking tofu. For example, when using tofu for a cold noodle or a salad, the tofu 10 may be taken out from the package 30 and used. In the case of using for tofu or miso soup, the gelled filler 12 is melted by adding the gelled filler 12 to hot water heated in a pan, and the components of the gelled filler 12 can be added to the hot water as a seasoning. In the package 30 of the present embodiment, soy milk is used as the gelled filler 12, so that when the gelled filler 12 is added during cooking, the soymilk is added to the hot water of tofu or miso soup. Thus, the nutritional value of these cooked products can be increased and the taste can be adjusted.

The package 30 of tofu is not limited to the method of storing and packaging the tofu in the pack 20 formed in the conventional box shape, and can use containers having various forms, and the form of the packaging container is a box shape. However, the present invention is not limited to this, and various types of containers can be used. Moreover, not only cotton tofu but silk tofu can be used, and the material for preparing tofu is not limited.
In addition, since the conventional tofu package is filled with water together with the tofu, a container formed of a non-permeable material is used so that water does not leak from the container. In such a case, any material that can keep the gelled filler and tofu sealed can be used, and a paper container having simple water resistance can be used.

  In addition, since the packaged product of tofu according to the present invention is packaged by sealing the tofu together with the gelled filler in a container, the outer surface of the tofu is held by the gelled filler, and the tofu is sealed together with water. Compared with the method, the tofu does not move easily in the container, and the tofu can be firmly supported. Therefore, it can be provided by sealing and packaging in a columnar shape or a bag shape as shown in FIG.

  FIG. 2 shows a tofu package 31 in which the tofu 10 formed in a cylindrical shape is filled with the gelled filler 12 at both ends of the tofu 10 and sealed in a cylindrical shape with a plastic film 24. Thus, the packaged product of tofu according to the present invention is not limited to a rectangular packaging form, but may be a packaging form that has not existed before. Also in the case of the tofu package shown in FIG. 2, since the gelled filler 12 is sealed together with the tofu 10, the quality of the tofu 10 can be maintained, and the tofu 10 can be shaped and held. it can.

(Example of preparation of filling liquid for gelation)
In the above embodiment, gelatin is added to soy milk to prepare a gelling filling liquid, hermetically sealed together with tofu, and then gelled by cooling the product to form a gelled filling 12. However, the gelling filling liquid is soymilk. It can be prepared by appropriately using other liquid components such as seasonings. In addition to gelatin, agar or the like can be used as a coagulant added to the liquid component as a gelling filling liquid. Below, the preparation example of the filling liquid for gelatinization is demonstrated.

In addition to soy milk, nigari water, soup stock, miso soup, soup, water, dilute salt water and the like can be used as the liquid used for preparing the gelling filling liquid.
The filling liquid for gelation using bittern water has the advantage that it can be provided as a packaged product of tofu that does not impair the taste and flavor of tofu because of its good affinity with tofu. There is no problem even if bittern water is added to yudofu, hot pot and miso soup.
In the case of the gelling filling liquid using the soup stock, when the tofu is used in a pot dish, the gelling filler sealed together with the tofu is put in the pan, and the soup is added to the pan seasoning liquid. And can be suitably used for yudofu, hot pot dishes and miso soup.
What prepared the filling liquid for gelatinization using seasoning liquids, such as a consomme soup, can be utilized for cold vegetables dishes, such as a salad.

  Also, miso soup can be used as a material for the gelling filling liquid. In other words, gelatin (coagulant) is added to miso soup to prepare a gelling filling solution, and then the tofu is sealed and packed together with the gelling filling solution using miso soup, and the gelling filling solution is gelled by lowering the product temperature. Let The gelled filler obtained by gelling the gelling filling liquid acts to prevent leaching of moisture and nutrients from the tofu, and the component does not leach into the tofu from the gelled filler. There is. That is, even if miso soup is used as a material and sealed with tofu, the taste does not transfer to tofu. Therefore, when cooking miso soup, it can be seasoned by putting the gelled filling using this miso soup together with tofu into a pan. The amount of the gelled filler of miso soup to be packed in the package can be adjusted as appropriate. By slightly increasing the amount of the gelled filler, it can be eaten as it is as miso soup of tofu.

When preparing a filling liquid for gelation with these bittern water, soup stock, miso soup, soup, etc., about 25 g of gelatin may be added to 1 liter of material. It is very easy to prepare a filling solution for gelation because gelatin dissolves easily by heating.
As a coagulant used for preparing the gelling filling liquid, agar, carrageenan, kuzu, starch starch, egg white, konjac and the like are used in addition to gelatin.

Agar is used after being melted at a higher temperature than gelatin. When using agar, melt the agar with hot water, and then combine it with soy milk, bittern water, soup stock, etc. to make a gelling filling solution. When agar is used as a coagulant, it gels at a higher temperature than gelatin. The gelled packing using agar has the advantage that it does not melt even when the outside air temperature is higher than gelatin.
Even when agar is used as a coagulant, the gelled filler melts at about 80 ° C, so when using tofu for cooking pots, etc., the gelled filler is added by adding the gelled filler to the heated juice. It can be used by melting things. As described above, if a gelled filler is prepared using a soup stock, it can be seasoned with the soup stock.

As described above, the preparation example of the gelling filling liquid for filling with the tofu has been described. However, the materials that can be used for the gelling filling liquid are not limited to the above-described examples, and the filling is performed with the tofu. Various materials can be used as long as they can be gelled.
In the embodiment described above, an example in which cotton tofu is hermetically packaged in a pack 20 as a package of tofu has been shown. However, the tofu that is sealed and provided together with the gelled filler is not limited to cotton tofu, and silk tofu. It can be similarly applied to, and can also be applied to seasoned tofu such as egg tofu and flavored tofu.

Moreover, as described above, the packaged product of tofu according to the present invention is characterized in that the taste does not transfer from the gelled filler to the tofu in a state where the gelled filler is sealed together with the tofu. Therefore, in addition to tofu that has not been cooked such as seasoning, it can also be applied to the case where a cooked tofu product such as deep-fried tofu is packaged and provided. Conventionally, when a cooked product such as deep-fried tofu is provided as a product, it is packaged and provided with a seasoning bag sealed with a seasoning solution separately from the cooked product. In the case of a packaged product of tofu according to the present invention, it is possible to provide a sealed package of tofu products together with the seasoning liquid by using the seasoning liquid as the filling liquid for gelling, and gelling during cooking The tofu cooked product can be eaten together with the seasoning liquid by dissolving the filling liquid.
If the seasoning liquid is simply packed together with the tofu product, the seasoning liquid will soak into the tofu and become salty or thick, whereas if it is a gelled filling, There is an advantage that the taste does not transfer to the product. In addition to fried tofu, it can be applied in the same manner when fried tofu is sealed together with a seasoning liquid.

It is a perspective view which shows the structure of one Embodiment of the packaged product of tofu concerning this invention. It is a perspective view which shows the structure of other embodiment of the packaged product of tofu based on this invention.

Explanation of symbols

10 Tofu 12 Gelled filling 20 Pack 22 Film 24 Plastic film 30, 31 Package of tofu

Claims (11)

  A tofu packaged product, wherein the tofu molded in a predetermined shape is hermetically packaged together with a gelled filler filled in a gap between the tofu and the container.   The package of tofu according to claim 1, wherein the tofu and the gelled filler are accommodated in a container having an opening on one side, and the opening of the container is hermetically sealed with a plastic film.   The packaged product of tofu according to claim 1, wherein the gelled filler is filled together with tofu formed into a cylindrical shape, and is sealed and sealed in a cylindrical shape with a plastic film.   The packaged product of tofu according to any one of claims 1 to 3, wherein the gelled filler is prepared by adding gelatin as a coagulant to a liquid component.   The tofu package according to any one of claims 1 to 3, wherein the gelled filler is prepared by adding agar as a coagulant to a liquid component. A tofu molded into a predetermined shape is a method for producing a packaged product of tofu hermetically sealed together with a gelled filler filled in a gap between the tofu and the container,
Storing the tofu in a container together with the gelled filling liquid;
After sealing the gelled filling liquid together with the tofu,
The tofu is sealed together with the gelled filler in which the gelled filling liquid is gelled by cooling the sealed product in which the tofu and the gelled filling liquid are sealed below the temperature at which the gelled filling liquid is gelled. A method for producing a tofu package comprising preparing a tofu package.   The method for producing a packaged product of tofu according to claim 6, wherein the gelled filling liquid is prepared by adding a coagulant to soy milk.   The method for producing a packaged product of tofu according to claim 6, wherein the gelled filling liquid is prepared by adding a coagulant to a seasoning liquid.   The method for producing a packaged product of tofu according to claim 6, wherein the gelled filling liquid is prepared by adding a coagulant to bittern water.   The method for producing a packaged product of tofu according to any one of claims 6 to 9, wherein gelatin is used as the coagulant.   The method for producing a packaged product of tofu according to any one of claims 6 to 9, wherein agar is used as the coagulant.

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