JP2012249530A - Method of producing boiled tofu, and tofu product for boiled tofu - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a method of producing a boiled tofu which can be easily handled and eaten in a short time and tofu products for a boiled tofu and enables a wormed tofu to be eaten as a boiled tofu with a new sensation as if eating a soft serve ice cream while dissolving the soybean curd by heating with a microwave oven and while keeping seasoning put on the upper part of a tofu.SOLUTION: A method of producing boiled tofu includes a tofu production process of housing and sealing a tofu and a jelly-like seasoning which is dissolved by heating, and a heating process of heating the tofu product produced by the production process of the tofu with a microwave oven to dissolve the jelly-like seasoning, and warming the soybean curd.

Description

  The present invention relates to a method for producing tofu and a tofu product for boiled tofu capable of eating tofu as if it were a soft cream.

Traditionally, tofu has been sold in sealed containers filled with water.
Therefore, when eating as a cold sushi, take out the tofu from the sealed container and store it in a dish, and you can not eat unless you prepare seasonings such as shavings, ginger, condiments, soy sauce, etc. There was a drawback of this.
In addition, in the case of eating by other methods, tofu has only been used as a component of food.

nothing special

  In view of the conventional drawbacks as described above, the present invention dissolves when heated in a microwave oven, puts the seasoning on the top of the tofu, and eats a soft cream as warm tofu, that is, boiled tofu. It is an object of the present invention to provide a method for producing yudofu and a tofu product for yudofu that can be eaten with a sense, are easy to handle and can be eaten in a short time.

The above and other objects and novel features of the present invention will become more fully apparent when the following description is read in conjunction with the accompanying drawings.
However, the drawings are for explanation only and do not limit the technical scope of the present invention.

In order to achieve the above object, the present invention includes a process for producing a tofu product for boiled tofu that contains tofu in a container and a jelly-like seasoning that dissolves when heated, and a process for producing the tofu product for boiled tofu The manufactured tofu product for boiled tofu is heated in a microwave oven to dissolve the jelly-like seasoning, and the heating process for warming up the tofu constitutes a boiled tofu production method.
In addition, the present invention is a cup-shaped tofu storage container that can be used in a microwave oven that stores tofu, and can be attached to or detached from the opening of the tofu storage container or fixed to a part of the opening. A jelly-like seasoning storage container containing jelly-like seasonings that can be used in a microwave oven, and a dissolved seasoning formed on the bottom of the jelly-like seasoning storage container fall onto the tofu in the tofu storage container The tofu product for boiled tofu is composed of at least one seasoning dropping hole that can be made and a cover that covers the jelly-like seasoning storage container and the opening of the tofu storage container.

As is clear from the above description, the present invention has the following effects.
(1) According to claim 1, in the manufacturing process of tofu products for tofu, the tofu and the jelly-like seasoning that dissolves when heated are stored and sealed in the container. Work is unnecessary and can eat easily.
(2) According to the above (1), the tofu can be heated by heating in a microwave oven and the jelly-like seasoning can be dissolved, so that the seasoning can be applied to the heated tofu, and the seasoning is added to the tofu. Can be soaked and can be easily eaten, and the tofu can be effectively prevented from being discolored by the seasoning before heating.
(3) According to the above (1), by heating in a microwave oven, the seasoning can be applied to the tofu, so it can be eaten as if eating a conventional soft cream, and a new tofu Can be proposed.
(4) Claim 2 can offer the same effect as said (1)-(3), and can propose how to eat tofu with different taste.
(5) In claim 3, the same effects as in the above (1) to (3) can be obtained, and it can be seen that a jelly-like seasoning is contained by using a transparent material for sealing the container. be able to.
(6) In claim 4, the same effects as in the above (1) to (3) can be obtained, and the tofu and jelly-like seasonings stored in the container can be stored separately.
(7) In claim 5, the same effects as in the above (1) to (3) can be obtained, and by using tofu produced using a pressure boiling pot using soybean powder of 50 microns or less, smooth soft It can be made tofu like cream, and can be eaten as if you were eating bird soft serve.
(8) In claim 6, the same effects as in the above (1) to (3) are obtained, and the jelly seasoning does not come into contact with the tofu until dissolved, so that the tofu is discolored by the seasoning. It can be surely prevented.
(9) According to the above (8), it can be displayed and sold on a merchandise display shelf in the same manner as a conventional coffee container for drinking with a straw.
(10) In claim 7, the same effects as in (1) to (3), (8) and (9) can be obtained, and the preferred amount of the eater can be eaten over heated tofu.

The process drawing of the 1st form for carrying out the present invention. The perspective view of the tofu product for boiled tofu of the 1st form for implementing this invention. The longitudinal cross-sectional view of the tofu product for boiled tofu of the 1st form for implementing this invention. Process drawing of the manufacturing method of the tofu of the 1st form for implementing this invention. Explanatory drawing of the manufacturing apparatus of the 1st form for implementing this invention. Explanatory drawing of the manufacturing method of the seasoning of the 1st form for implementing this invention. Explanatory drawing of the heating process of the 1st form for implementing this invention. Explanatory drawing of the state which is eating of the 1st form for implementing this invention. Process drawing of the 2nd form for implementing this invention. The perspective view of the tofu product for boiled tofu of the 2nd form for implementing this invention. Sectional drawing which follows the 11-11 line of FIG. Process drawing of the 3rd form for implementing this invention. The perspective view of the tofu product for boiled tofu of the 3rd form for implementing this invention. Sectional drawing which follows the 14-14 line | wire of FIG. Explanatory drawing of the state which is eating of the 3rd form for implementing this invention. The front view of the 4th form for carrying out the present invention. The top view of the 4th form for carrying out the present invention. FIG. 18 is a sectional view taken along line 18-18 in FIG. 16; The exploded view of the 4th form for carrying out the present invention. The front view of the 5th form for carrying out the present invention. The top view of the 5th form for implementing this invention. Sectional drawing which follows the 22-22 line | wire of FIG. The exploded view of the 5th form for carrying out the present invention. The front view of the 6th form for implementing this invention. The top view of the 6th form for implementing this invention. FIG. 25 is a sectional view taken along line 26-26 in FIG. 24;

  Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the drawings.

  In the first embodiment for carrying out the present invention shown in FIG. 1 to FIG. 8, 1 is a method for producing tofu, and this method 1 for producing tofu is tofu 3 in a container 2 that can be heated in a microwave oven 4. And a tofu product manufacturing process 8 for manufacturing a tofu product for storing a tofu product 7 containing a jelly-like seasoning 5 which dissolves when heated in a microwave oven 4 and sealing the opening 2a with a transparent sealing material 6; The tofu product for boiled tofu product 7 produced in the production process 8 for boiled tofu product is heated in the microwave oven 4 to dissolve the jelly-like seasoning 5 and to the heating step 9 for warming up the tofu 3.

  The tofu 3 used in the manufacturing process 8 of the tofu product for yudofu is manufactured using the invention of Japanese Patent Application Laid-Open No. 2001-346535. Soybean powder obtained by removing soybean hulls and grinding to 50 microns or less is water. The koji soup is produced with the agitator 10 to be mixed with the soy milk by boiling in the pressure boiling kettle 11 so that the fiber contained in the soup can be dissolved, and the soy milk is cooled to a predetermined temperature. A mixture of bittern and solidified. Container 2 is mixed with bittern in soy milk and filled with the one before solidification, and solidified in container 2, or solidified and stored in container 2. It has been done.

  The jelly-like seasoning 5 used in the manufacturing process 8 for the tofu product for tofu is made by adding a soy sauce 13 to ginger (grated) 12 and processed into a jelly using agar 14. in use.

  In addition, the jelly-like seasoning 5 is not limited to this, but the ginger (grated) added with soy sauce is processed into gelatin with gelatin, and Tara Miso is processed into a jelly with agar or gelatin. , Black honey processed into jelly with agar or gelatin, and ginger (grated) added with salt and processed into jelly with agar or gelatin.

Moreover, you may use the jelly-like seasoning which added the eggplant, the shavings, wasabi, the hot pepper, etc.
In the heating step 9, the sealing material is slightly opened from the container 2 of the tofu product 7 for hot tofu and heated in the microwave oven 4.

  In addition, if the sealant 6 or a part of the sealant 6 using a material that can discharge pressure to the outside when the pressure inside the container reaches a predetermined amount or more is used, the sealant 6 There is no need to open it.

  The tofu product 7 in the container 2 is heated by heating the tofu product 7 for the tofu product manufactured in the manufacturing process of the tofu product for the tofu product having the above configuration in the microwave oven 4, and the jelly-like seasoning in the container 2 is heated. 5 melt | dissolves, it will be in the state which applied the liquid seasoning 5a to tofu, and can make a seasoning efficiently soak into tofu.

  For this reason, the tofu stored in the container 2 and soaked with the seasoning, that is, the tofu, can be eaten with a spoon or the like, and can be eaten as if eating soft ice cream.

  In addition, when not using the jelly-like seasoning 5, the sealing material 6 can be opened before heating and only the jelly-like seasoning 5 can be removed easily.

[Different forms for carrying out the invention]
Next, different modes for carrying out the present invention shown in FIGS. 9 to 26 will be described. In the description of the different embodiments for carrying out the present invention, the same components as those in the first embodiment for carrying out the present invention are denoted by the same reference numerals, and redundant description is omitted.

  The second embodiment for carrying out the present invention shown in FIG. 9 to FIG. 11 is different from the first embodiment for carrying out the present invention in that it is used in the manufacturing process 8A for tofu products for boiled tofu. The container 2A is formed with a tofu storage chamber 15 for storing the tofu 3 and a seasoning storage chamber 16 for storing the jelly-like seasoning 5, and the jelly-like seasoning in the seasoning storage chamber 16 is used. 5, and the tofu 3 is stored in the tofu storage chamber 15, and then the upper openings of the tofu storage chamber 15 and the seasoning storage chamber 16 are sealed with a sealing material 6.

  Note that the seasoning storage room 16 and the tofu storage room 15 in which the tofu is stored are the tofu storage room automatically when the jelly-like seasoning 5 in the seasoning storage room 16 is heated and melted in the heating step 9. The bottom surface is formed on the inclined surface 17 so that it can flow out into the wall 15, and an outflow groove 19 located up to the bottom surface is formed in the partition wall 18 that partitions the seasoning storage chamber 16 and the tofu storage chamber 15. Yes.

  Even if it is the manufacturing method 1A of the tofu product using the manufacturing process 8A of the tofu product for tofu products using such a container 2A, the same effect as the first embodiment for carrying out the present invention can be obtained, The tofu 3 and the jelly-like seasoning 5 can be separately stored, and when the jelly-like seasoning 5 is dissolved by the heating in the heating step 9, the tofu 3 can be automatically discharged onto the tofu 3.

  The third embodiment for carrying out the present invention shown in FIG. 12 to FIG. 15 is different from the first embodiment for carrying out the present invention in that it is used in the manufacturing process 8B of a tofu product for boiled tofu. The container 2B is made of a tofu storage chamber 15 for storing the tofu 3 and a seasoning storage chamber 16A in which the jelly-like seasoning 5 is stored and the seasoning 5a dissolved by the spoon 20 can be scooped. At the same time, after the jelly-like seasoning 5 is stored in the seasoning storage chamber 16A and the tofu storage chamber 15 stores the tofu 3, the upper openings of the tofu storage chamber 15 and the seasoning storage chamber 16A are sealed with the sealing material 6. It is sealed.

  Even if it is the manufacturing method 1B of the tofu product using the manufacturing process 8B of the tofu product for tofu products using such a container 2B, the same effect as the first embodiment for carrying out the present invention can be obtained, Since the tofu 3 and the jelly-like seasoning 5 are stored completely separately, the tofu 3 may be stored by putting water in the tofu storage chamber 15.

  Moreover, since it will melt | dissolve in the seasoning storage chamber 16 when it heats at the heating process 9 when eating, it eats, applying the seasoning 5a on the tofu 3 with the spoon 20. FIG.

  In addition, you may use a container of shapes, such as soft cream and ice cream, for example, other than the shape of the said Example.

  The fourth embodiment for carrying out the present invention shown in FIG. 16 to FIG. 19 is mainly different from the second embodiment for carrying out the present invention in a tofu product for boiled tofu 7A. The product 7A is a cup-shaped tofu storage container 21 that can be used in the microwave oven 4 in which the tofu 3 is stored, and is detachably attached so as to cover the opening 22 of the tofu storage container 21, and dissolves when heated. The jelly-like seasoning storage container 23 that can be used in the microwave oven 4 that stores the jelly-like seasoning 5 and the dissolved seasoning formed on the bottom surface of the jelly-like seasoning storage container 23 in the tofu storage container 21 At least one seasoning drop hole 24 that can be dropped onto the tofu 3 and an opening / closing lid or a sealing material that covers the opening 23a of the jelly-like seasoning storage container 23. In this embodiment, the cover body 25 using a sealing material, the tofu storage container 21 and the jelly-like seasoning storage container 23 are fixed and a plurality of tapes 26 are formed so as to form a cup shape as a whole. Yes.

  Since the tofu product 7A for yudofu thus configured has a cup shape as a whole, it can be displayed and sold on a product display shelf in the same manner as a conventional coffee container for drinking with a straw, and the microwave oven 4 The tofu 3 can be heated, and the dissolved seasoning 5a can be applied to the tofu 3 that has been warmed automatically, so that the seasoning 5a can be efficiently soaked in the tofu 3.

  The fifth embodiment for carrying out the present invention shown in FIGS. 20 to 23 is mainly different from the fourth embodiment for carrying out the present invention in that the partition wall 27 has a lower upper surface than the opening end. And the jelly-like seasoning container 23A provided with the jelly-like seasoning storage chamber 28 and the seasoning supply means 29 in which the seasoning dropping hole 24 is formed. Even in the case of the tofu product 7B for boiled tofu constituted using the material storage container 23A, the same effect as the fourth embodiment for carrying out the present invention can be obtained.

  The sixth embodiment for carrying out the present invention shown in FIGS. 24 to 26 is mainly different from the fourth embodiment for carrying out the present invention in that a jelly-like seasoning is formed in a part of the opening 21. In this way, the seasoning storage container 23B is fixed, and the opening 23a of the jelly-like seasoning storage container 23B and the opening 22 of the tofu storage container 21 are covered with a cover body 25A using a seal. Even with the tofu product 7C for boiled tofu, the same effects as the fourth embodiment for carrying out the present invention can be obtained.

  INDUSTRIAL APPLICABILITY The present invention can be used in the industry for producing yudofu that can be eaten like a soft cream or producing tofu products for yudofu.

1, 1A, 1B: manufacturing method of yudofu,
2, 2A, 2B: container, 3: tofu,
4: Microwave oven, 5: Jelly-like seasoning,
6: Seal material
7, 7A, 7B, 7C: Tofu products for boiled tofu,
8, 8A, 8B: manufacturing process of tofu products for boiled tofu,
9: heating step, 10, 10A: stirrer,
11: Pressure boiling kettle, 12: Ginger,
13: Soy sauce, 14: Agar
15: Tofu storage room, 16, 16A: Seasoning storage room,
17: Inclined surface, 18: Partition wall,
19: Outflow ditch, 20: Spoon,
21: Tofu storage container, 22: Opening,
23, 23A, 23B: jelly-like seasoning storage container,
24: Seasoning drop hole, 25, 25A: Cover body,
26: Tape, 27: Partition wall,
28: Jelly-like seasoning storage room, 29: Seasoning supply means.

Claims (7)

Store the tofu in the container and the jelly-like seasoning that dissolves when heated to seal the tofu product for boiled tofu, and the tofu product for boiled tofu produced in the manufacturing process of the tofu product for boiled tofu in a microwave oven A method for producing boiled tofu comprising heating and dissolving a jelly-like seasoning and heating the tofu. The jelly-like seasoning of the tofu product for boiled tofu is characterized in that either ginger-added soy sauce oil, taraku miso or salt-added salt is made into a jelly form with agar or gelatin. A method for producing the tofu curd described. The method for producing boiled tofu according to claim 1, wherein the jelly-like seasoning of the tofu product for boiled tofu is placed on a part of the top surface of the tofu in the container. The method for producing boiled tofu according to claim 1, wherein the seasoning of the tofu product for boiled tofu is stored in a seasoning storage chamber provided in the container. The method for producing tofu according to claim 1, wherein the tofu stored in the container of the tofu product for tofu is manufactured using a pressure boiling kettle using soybean powder of 50 microns or less. A cup-shaped tofu storage container that can be used in a microwave oven that stores tofu, and a jelly-like seasoning that is detachable from the opening of the tofu storage container or fixed to a part of the opening and dissolves when heated A jelly-like seasoning storage container that can be used in a microwave oven, and at least a dissolved seasoning formed on the bottom surface of the jelly-like seasoning storage container can be dropped onto the tofu in the tofu storage container A tofu product for boiled tofu comprising one or more seasoning dropping holes, and a cover body covering the jelly-like seasoning storage container and the opening of the tofu storage container. The jelly-like seasoning storage container is a seasoning storage container body that detachably covers the opening of the tofu storage container, and a jelly-like seasoning that contains the jelly-like seasonings integrally formed in the seasoning storage container body The seasoning storage room and the seasoning dissolved in the jelly-like seasoning storage room are led from the jelly-like seasoning storage room into the seasoning storage container body, and from the seasoning storage container body to the tofu storage container The tofu product for boiled tofu according to claim 6, comprising a seasoning supply means for leading to tofu.

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