JP2008182910A - Food made by wrapping sesame tofu with noodle skin - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a completely new food that enables deliciously eating sesame tofu, without spoiling flavor of sesame tofu, and enables effective use of sesame tofu without wasting it. <P>SOLUTION: This food is obtained, by wrapping sesame tofu with noodle skin, and sesame tofu is produced, by freezing sesame tofu produced by a normal method followed by thawing, and removing water of a weight that corresponds to 50%-80% of the total weight of the thawed sesame tofu. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a food product obtained by wrapping sesame tofu from which a predetermined amount of water has been removed with noodle skins such as spring rolls, and a food product obtained by fried the food product.

  Sesame tofu is a food made by mixing soup stock, ground sesame seeds (per sesame seeds), and kuzu powder, and putting them in a mold and cooling them, and they are usually eaten without heating. is there. And this sesame tofu is very popular as a food which can enjoy the flavor of sesame and the texture of kuzu.

  However, sesame tofu deteriorates quickly, and after two days have passed, the flavor and texture of the sesame tofu will be significantly impaired. Had a problem. For this reason, sesame tofu having a deteriorated flavor and texture has conventionally only been discarded or used as a material for other dishes such as miso soup.

  Under such circumstances, the present inventor has intensively studied on a method that can be eaten deliciously without losing the flavor of sesame tofu and that can be effectively used without wasting it. . As a result, sesame tofu from which a predetermined amount of moisture has been removed is wrapped in noodle skins such as spring rolls and fried, so that sesame tofu can be eaten deliciously and effectively used without wasting it The inventor has obtained the knowledge that he can do it, and has come to create the present invention.

  In addition, when filing an application for the present invention, past technologies were investigated, and the following documents were found for foods using noodle skins such as sesame tofu and spring rolls. In addition, sesame tofu from which a predetermined amount of water has been removed was wrapped in noodle skins such as spring rolls and fried foods could not be found.

JP-A-52-154546 Japanese Utility Model Publication No. 6-68493

  An object of the present invention is to provide a completely new food that can be eaten deliciously without losing the flavor of sesame tofu and that can be used effectively without wasting it.

  As a means for that, the food according to the present invention is a food in which sesame tofu is wrapped in noodle skin, and the sesame tofu freezes and thaws the sesame tofu produced by a conventional method, and then the sesame after the thawing It is characterized in that it has been obtained by removing moisture corresponding to 50% to 80% of the total weight of tofu.

  In addition, the food according to the present invention is a food obtained by fried sesame tofu wrapped in noodle skin, after the sesame tofu freezes and thaws the sesame tofu produced by a conventional method, It is characterized by removing water corresponding to 50% to 80% of the total weight of sesame tofu.

  According to the present invention, sesame tofu can be eaten deliciously without impairing the flavor of sesame tofu, and can be effectively used without wasting it.

  Hereinafter, the best mode for carrying out the food according to the present invention will be described.

  The sesame tofu according to the present invention includes all sesame tofu made from crushed sesame (per sesame seed), and includes the types of liquids such as soup stock added when making sesame tofu, sesame tofu There is no limitation on the type of powder used to harden. Therefore, the liquid added when making sesame tofu may use water, etc. in addition to the soup stock, and the powder for solidifying sesame tofu is made of Honkuzu (100% unconfined kuzume powder). In addition, it may be a kuzu powder mixed with potato starch or a powder made only of potato starch.

  In addition, the noodle skin according to the present invention is produced by appropriately adding salt, an emulsifier, vegetable oil, etc. to grain flour such as wheat flour, and includes all that are configured to wrap food ingredients. . Examples include spring roll skins and dumpling skins.

  And the foodstuff which concerns on this embodiment is manufactured with the following method.

  First, sesame tofu produced by a conventional method, that is, a general method is put in a freezer and frozen. When frozen, take it out of the freezer and let it thaw naturally. Thereafter, the thawing sesame tofu is squeezed by hand to remove moisture contained in the sesame tofu.

  In addition, by freezing and thawing in this way, it is possible to remove water from sesame tofu very easily without losing its shape. This is thought to be related to tissue destruction by freezing.

  The amount of water removed from the sesame tofu is preferably a weight corresponding to 50% to 80% of the total weight of the sesame tofu after thawing. This is because if it is 50% or less, the amount of water remaining in the sesame tofu is too much, and there is a risk that the noodle skin will lose its shape when it is wrapped and fried later. is there. Furthermore, if it is 80% or more, the amount of water removed from the sesame tofu is too large, and on the contrary, the flavor of the sesame tofu in the noodle skin is impaired.

  Further, the amount of water removed from the sesame tofu is more preferably a weight corresponding to 60% to 70% of the total weight of the sesame tofu after thawing. This is because this removal amount can produce a food with the most flavor and texture in the present invention.

  After removing the moisture contained in the sesame tofu, wrap it in noodle skin and fry this noodle skin with oil at 155 ° C. or higher until the surface becomes crisp. In this way, the food according to the present embodiment is manufactured.

  In addition, the foodstuff which concerns on this embodiment can be made into a goods convenient for distribution and sale by freezing after fried. In this case, the consumer of the product can eat the food according to the present embodiment while maintaining the texture and flavor immediately after frying, simply by heating the food according to the microwave oven.

  Moreover, in this embodiment, although the fried cooking is performed, when distributing and selling the food according to the present embodiment, the frozen product before the fried cooking is distributed and sold, and the consumed consumption is purchased. It may be possible for the person to cook fried food immediately before eating.

  Furthermore, in this embodiment, although the foodstuff which wrapped only the sesame tofu with the noodle skin was demonstrated, you may put another foodstuff with the sesame tofu in the foodstuff which concerns on this invention. For example, it is possible to make the food according to the present invention even more delicious by adding mushrooms that are fried and seasoned.

  Next, the present invention will be described in more detail with reference to the following examples.

  165 cc of kelp stock, 150 g of sesame seeds and 110 g of Yoshino kuzu were put in a pan and kneaded for 20 minutes on low heat. Next, these were poured into a mold and cooled in cold water so that the surface did not dry, and sesame tofu was produced.

  The chilled sesame tofu was wrapped in wrap film and frozen. Then, after naturally thawing at room temperature, the sesame tofu was squeezed by hand to remove water until the weight of the sesame tofu decreased by 60% to 70% from the total weight.

  Moreover, in this example, fried mushrooms were prepared as tools for wrapping noodles with sesame tofu. The mushrooms are shiitake mushrooms and mushrooms such as shimeji mushrooms and enoki mushrooms. The seasoning liquid mixed with the seasoning was added and mixed well. After the water came out from the mushrooms, they were fried in a frying pan so that the taste of the mushrooms could be pulled out.

  Then, the sesame tofu after removing the water and the mushrooms fried were wrapped with spring rolls and fried with oil at 155 ° C. or higher until the surface became crisp.

  When I ate the fried food, I could taste the texture of sesame tofu in the crispy spring roll skin. Moreover, the sesame tofu inside did not impair the flavor of sesame immediately after making. Furthermore, the fried mushrooms were very compatible with the taste and texture of sesame tofu, and the food according to this example could be eaten deliciously.

Claims (2)

  It is a food in which sesame tofu is wrapped in noodle skin, and the sesame tofu corresponds to 50% to 80% of the total weight of the sesame tofu after thawing after freezing and thawing the sesame tofu produced by a conventional method A food in which sesame tofu is wrapped in noodle skin, which is obtained by removing the weight of water.   The food which fried the food which wrapped the sesame tofu of Claim 1 in the noodle skin.