JP2007181409A - Method for producing coagulated food containing bamboo shoot - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing coagulated food containing bamboo shoots presenting green bamboo scent from the whole of the food to be full of sense of the season. <P>SOLUTION: The method for producing coagulated food containing bamboo shoots comprises cooling a mixture of heated soy milk 3 and water-boiled bamboo shoots 1 in a green-bamboo cylinder 2 in the presence of a coagulant such as bittern to coagulate the mixture. Another version of the method comprises cooling a mixture comprising agar obtained by adding water and heating the mixture to be molten, and bamboo shoots boiled in water. The food obtained by the method is impregnated with the green bamboo scent through cooling the heated mixture in the green bamboo cylinder to be coagulated so as to present the green bamboo scent and get full of sense of the season. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a method for producing a coagulated food containing bamboo shoots, and provides a novel food with a bamboo scent.

Although boiled bamboo shoots in a vacuum pack or canned food are commercially available, these commercial products do not exhibit the odor of bamboo shoots. If these commercial products have a fragrance in addition to the crispy texture of bamboo shoots, the sense of season will increase.

A technique for flavoring tofu, which is an example of a coagulated food, is known from JP-A-11-243897. The technique disclosed in this publication is to immerse tofu in a flavor liquid such as fruit juices or alcoholic beverages, and it is doubtful how much flavor is exhibited by immersion at room temperature.
Japanese Patent Application Laid-Open No. 11-243897

The present invention provides a method for producing a coagulated food, which is a coagulated food containing boiled bamboo shoots, and the whole food containing the bamboo shoots effectively exhibits the scent of green bamboo, and provides a food full of seasonality. It is what.

The method for producing a coagulated food according to the first invention is characterized in that a mixture of heated soy milk and boiled bamboo shoots is cooled and coagulated in a bamboo bamboo cylinder in the presence of a coagulant. The method for producing a coagulated food according to the second invention is characterized in that a mixture of agar melted by heating with water and boiled bamboo shoots is cooled and solidified in a bamboo bamboo cylinder.

The manufacturing method of the solidified food based on 1st invention provides the tofu containing the boiled bamboo shoot. The soy milk to be used can be produced from soybeans in a conventional manner, that is, by soaking soybeans in water, grinding them, adding water, heating, and then filtering. Soymilk may contain other ingredients such as a small amount of agar to increase freshness and smoothness of tofu as disclosed in JP-A-8-70808 and JP-A-2003-284520. Good. Boiled bamboo shoots are used as is or chopped to an appropriate size. As the coagulant, those commonly used in the production of tofu such as magnesium chloride (bitter juice), calcium sulfate, calcium chloride and the like may be used. The bamboo cylinder is preferably obtained from green bamboo immediately after logging. Soy milk is about 80 °
Heat to C, keep the temperature in the bamboo cylinder for a while, then add a coagulant and cool relatively slowly to solidify.
JP-A-8-70808 JP 2003-284520 A

The method for producing a coagulated food according to the second invention provides an agar food containing boiled bamboo shoots. The agar to be used may be any of stick agar, powder agar, and thread agar. For example, a mixture of 4 g of stick agar and 500 cc of water is heated until it boils. Boiled bamboo shoots may be lightly seasoned with sweeteners or soy sauce. Appropriate ingredients may be added to the agar according to the target agar food. For example, if it is intended to obtain a water-like gourd-like food, add the red bean bran and sweetener. The agar melted by adding water and heating should be placed in a green bamboo tube, kept at a high temperature for a while, and then cooled and solidified relatively slowly.

The coagulated food produced by the production method according to the present invention is generally stored refrigerated while being put in a bamboo cylinder used for production, and then offered for sale. The tofu produced by the production method according to the first invention is removed from the bamboo tube and exposed to water when it is necessary to remove extra coagulant such as bitter juice. After that, it can be put back into the original bamboo tube. The produced tofu can be chilled and eaten with soy sauce or used as a food ingredient for boiled tofu. The agar food manufactured by the manufacturing method according to the second invention is generally eaten as it is. As is well-known, agar foods are made popular as diet foods.

The food produced by the method for producing a coagulated food containing bamboo shoots according to the present invention, the heated soy milk or water-dissolved agar is cooled and coagulated in the bamboo basket, and the scent of blue bamboo is transferred,
Presents a bamboo scent. The scent is made more effective by maintaining a high temperature in the bamboo cylinder for a certain period of time before entering the solidification process and by keeping the time required for cooling and solidification to be relatively long. Foods containing bamboo scents with a bamboo scent are full of seasonality.

Soy milk was produced by treating a 300 g soybean with a ratio of 800 cc of water according to a conventional method. As shown in FIG. 1, the 8 cm diameter bamboo bamboo tube 2 containing 15 g of bamboo shoot 1 boiled in water
Soy milk 3 heated to 0 ° C. was poured, sprinkled with natural bitter juice after standing for about 10 minutes, and cooled to room temperature in about 30 minutes to complete coagulation. The resulting bamboo shoots with bamboo shoots sufficiently exhibited the scent of green bamboo.

To 4 g of stick agar kept overnight, drain 500 ml of water after adding water and heat to boil to melt the stick agar. Add 100 g of white sucrose and 380 g of red bean paste and boil. Next, 5 g of kuzu powder dissolved in 50 cc of water was added and boiled again. Next, as shown in FIG. 2, a total of 5 g of the heated agar 4 and shredded boiled bamboo shoots 1 in a green bamboo cylinder 2 having a diameter of 5 cm was stirred and accommodated so that the bamboo shoots 1 were evenly dispersed. This mixture was kept at a high temperature for about 10
Then, the mixture was cooled to room temperature over about 30 minutes to complete the solidification, thereby obtaining a water sheep-like agar food with a bamboo scent.

It is a vertical perspective view which shows the manufacturing method which concerns on a 1st Example. It is a vertical perspective view which shows the manufacturing method which concerns on a 2nd Example.

Explanation of symbols

1 Boiled bamboo shoot 2 Bamboo tube 3 Soy milk 4 Agar heated

Claims (2)

A method for producing a coagulated food containing bamboo shoots, characterized in that a mixture of heated soy milk and boiled bamboo shoots is cooled and solidified in a bamboo bamboo cylinder in the presence of a coagulant. A method for producing a solidified food containing bamboo shoots, characterized in that a mixture of agar melted by heating with water and boiled bamboo shoots is cooled and solidified in a bamboo cylinder of green bamboo.

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