JP2011217716A - Production method of jimami-dofu (okinawa peanut tofu) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of bean curd enjoyable of soft and viscus cream-like palatability, and dessert-like feeling with mellow, soft and sweet taste.SOLUTION: There is provided a production method of Jimami-dofu (Okinawa peanut tofu), which includes immersing raw peanut in water for a predetermined term, grinding the obtained peanut fully containing water into paste with a blender, squeezing the ground peanut into a juice, adding starch as a gelling agent and proper amount of water to the juice, agitating the mixture sufficiently, putting the obtained mixture into a heating vessel to heat for a predetermined time, and putting the resultant to a cooling vessel to cool, so that the resultant is solidified to produce the Jimami-dofu.

Description

  The present invention relates to a method for producing Siemami tofu, characterized in that peanut is used as a main raw material in place of soybean which is a main raw material of tofu.

  Conventional tofu has been coagulated using soybean juice as a main raw material and bitter juice as a coagulant.

  Japanese Patent Application Laid-Open No. 2008-278880 discloses cheese tofu using cheese as a main raw material.

JP 2008-278880 A

  The problem to be solved is that in conventional tofu, the texture is simply soft and easily collapses. It was just a cooking ingredient and there was no dessert sensation.

  An object of the present invention is to realize a tofu that can enjoy an unprecedented soft and sticky creamy texture and can enjoy a sensation of dessert with a mellow and soft sweetness.

    According to the first aspect of the present invention, raw peanuts are soaked in water for a certain period, ground in a mixer in a state sufficiently containing water, pulverized, and then squeezed to obtain a squeezed juice. Zimami tofu, which is characterized by adding starch and an appropriate amount of water as a gelling agent, stirring well, placing in a heating container, heating for a certain period of time, and then cooling and solidifying in a cooling container. The manufacturing method is as follows.

  As the peanut, a commercially available raw peanut can be used. Peel and immerse in water for about 4 to 24 hours.

  Any mixer can be used as long as it can grind peanuts containing moisture into a paste, and a mixer for cooking can be used.

  The juice may be obtained by filtering pasty peanuts with a cloth.

  The gelling agent may be any gelling agent as long as it can harden the juice, and may be a commercially available starch or potato waste.

  According to a second aspect of the present invention, there is provided a method for producing Zimami tofu, wherein tapioca powder is used as the gelling agent.

  The tapioca powder is preferably about 0.1 to 0.5% with respect to the juice.

  A third aspect of the present invention is a method for producing Zimami tofu as described in the above, wherein brown sugar is added to the juice of the peanut.

  As the brown sugar, powdered brown sugar can be used, and is preferably about 1 to 10% with respect to the juice.

The present invention has the following effects.
(1) Realizing tofu using peanuts.

(2) A tofu with a soft and sticky creamy texture can be provided.

(3) Tofu that can enjoy a sense of dessert with mellow and soft sweetness can be provided.

(4) Healthy tofu using brown sugar can be provided.

(5) A high energy food using peanuts can be provided.

  The Zimami tofu of the present invention can be produced as follows.

1) Peel raw peanuts, place in a 10 liter container and soak for 6 hours. The water may be tap water or reduced water.

2) Take out peanuts that have been sufficiently moistened and grind them into a paste using a mixer.

3) Squeeze pasty peanuts with a cloth and take juice.

4) Add 400cc of water to 400cc of juice, add 3g of tapioca powder and 50g of powdered brown sugar, and mix well. Reduced water may be used as the water.

5) Put fully mixed ingredients in a pan and heat for about 20 minutes to evaporate water to some extent. Adjust the heating time in a timely manner.

6) Put in a mold, let it cool naturally to some extent, then put it in the refrigerator and harden.

  The Zimami tofu produced as described above contains brown sugar, is not too sweet, has a soft sweetness, has a sticky, soft creamy texture, an unprecedented new flavor and texture It became tofu with a sense of dessert.

Claims (3)

  Soak raw peanuts in water for a certain period of time, grind it in a mixer with sufficient water content, make it into a pace, then squeeze to obtain a juice, starch as a gelling agent in this juice, A method for producing Zimami tofu, which comprises adding an appropriate amount of water, sufficiently stirring, placing in a heating container, heating for a certain period of time, and then cooling and solidifying in a cooling container.   Tapioca powder is used as said gelling agent, The manufacturing method of the Zimami tofu of Claim 1 characterized by the above-mentioned.   The method for producing Zimami tofu according to claim 1 or 2, wherein brown sugar is added to the peanut juice.