JP2777681B2 - Tofu processed noodle-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a processed tofu-like noodle food. More specifically, the present invention relates to a processed noodle-like food (Takigawa tofu-style food) containing tofu as a main component.

[0002]

2. Description of the Related Art As a noodle-like processed food mainly composed of tofu, Takigawa tofu has been conventionally known. After boiling and melting the agar, Takigawa Tofu is added to the agar solution cooled to about 45 ° C. Then, it is manufactured by protruding with a top end into a noodle shape. The Takigawa tofu thus obtained is cooled and then dipped in soup stock. Takigawa tofu is a food that is cool, has a good mouthfeel, and is a high-protein, low-calorie food.

[0003]

However, as described above, the production process of Takigawa tofu is complicated, and when tofu having different specific gravity is mixed with agar to harden, the tofu must be added to the agar at an appropriate temperature. Since the agar liquid and the tofu are separated and separated into two layers, attention must be paid to temperature control, which requires a very troublesome operation. Further, the conventional Takigawa tofu lacks the strength and elasticity of the noodles and has a weak waist, so that there is a problem that the noodles are liable to be cut or broken when grasped, and are difficult to eat. Furthermore, because it is very soft,
There is a disadvantage that the texture is not enough. As described above, Takigawa Tofu is a high-protein, low-calorie food suitable for modern foods. However, it is required to further improve its properties and texture. The present invention has been made in order to solve the above-mentioned problems of the prior art, and an object of the present invention is to provide a tofu-processed noodle-like food having improved properties and texture.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies on tofu-processed noodle-like foods. The present inventors have found that the properties, texture and the like of the noodle-like food can be significantly improved by using the present invention, and completed the present invention. That is, the processed tofu noodle-like food of the present invention comprises tofu, carrageenan and a necessary amount of water, and is in the form of a noodle.

[0005] The present invention has the above-mentioned constitution, and as the main component, any of tofu prepared by a conventional method can be used, and examples thereof include silk koshi tofu and cotton tofu. In particular, Kinoshie Tofu is preferably used, since a noodle-like food with a fine texture and a good texture can be obtained. In the noodle-like food of the present invention, the tofu component content (solid content conversion,
The same applies hereinafter) is about 1 to 7% by weight (hereinafter, unless otherwise specified,% indicates% by weight), preferably 1.5 to 6%.
Degree, more preferably about 2 to 4%. If the content of the tofu component is less than 1%, the texture is inferior. If the tofu content exceeds 7%, it may be difficult to maintain a noodle-like form. Since tofu usually contains about 90% of water, the amount of tofu used is about 10 to 70% based on the weight of the final product.

[0006] Carrageenan, another component of the noodle-like food of the present invention, is used as a gelling agent. Several types of carrageenans are known due to differences in properties, chemical structures, and the like, but any type of carrageenan can be used as long as it has water gelling properties. Preferably, copper-type carrageenan having high water-gelling property or carrageenan containing the same as a main component is used. In the noodle-like food of the present invention, the content of carrageenan is 0.2-4.
%, Preferably about 0.5 to 3%, more preferably about 1 to 2%. If the carrageenan is less than 0.2%, gelation becomes insufficient, and it is difficult to maintain the form of the noodle-like food. On the other hand, if the content of carrageenan is more than 4%, the gel may be excessively gelled and the texture may be impaired.

In order to increase the gel strength, a carrageenan gel enhancer (for example, potassium salt,
Calcium salt, ammonium salt, etc.).
Examples of the potassium salt include potassium phosphates and potassium chloride. Examples of the calcium salt include calcium chloride and calcium sulfate. Examples of the ammonium salt include ammonium chloride and the like.

In the present invention, it is preferable to use locust bean gum together with carrageenan as a gelling agent. By using carrageenan and locust bean gum in combination, the strength and elasticity of the obtained noodle-like food are increased, the noodle-like food can be prevented from being cut off, and the texture is improved. The content of locust bean gum is 0.05
About 2%, preferably about 0.1 to 1.5%, more preferably about 0.2 to 1%.

The noodle food of the present invention is composed of the above-mentioned components and a required amount of water, and further, if desired, stabilizers, coloring agents, seasonings , preservatives, etc. , which are commonly used in this field. May be added.

Although the noodle-like food of the present invention can be prepared by various methods, an example of a suitable production method will be described below. First, after mixing carrageenan, locust bean gum and other necessary additives, the mixture is added to water with stirring and heated to about 40 to 80 ° C, preferably about 50 to 70 ° C. Here, tofu is added and vigorously stirred (preferably using a homogenizer) to obtain an emulsion. Then, with vigorous stirring, at least 80 ° C, preferably 98 ° C.
Heat at about 5 ° C. for about 5 to 10 minutes. After that, it is poured into a molding box and cooled using a cooling means such as a cooling water tank (for example,
Solidified with cold water of about 1 to 10 ° C. for about 20 to 30 minutes). If necessary, the obtained solidified product is subjected to an exposing step of immersion in cold water, and then is projected into a noodle shape by a top end machine, quantified and packaged in a predetermined amount. Thus, the processed tofu noodle-like food of the present invention is obtained. In the present invention, carrageenan (and locust bean gum) having excellent gelling performance is used as the gelling agent, so that separation of the tofu and the gelling agent can be suppressed. When the contained raw material mixture is prepared in an emulsion, separation of the tofu and the gelling agent can be reliably prevented. The thickness, length, cross-sectional shape, etc. of the noodles may be appropriately adjusted as desired. For example, the thickness of the noodles is adjusted by adjusting the diameter of the pores on the protruding surface of the piling machine. be able to.

[0011]

According to the tofu-processed noodle-like food of the present invention,
Since carrageenan is used as the gelling agent, it is possible to obtain a noodle-like food having high strength and elasticity, having a strong stiffness, and exhibiting good flavor and texture. In particular, when carrageenan and locust bean gum are used in combination as a gelling agent, the gelling performance is enhanced, and a very good elastic gel is formed, so that the above properties are further improved.

[0012]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples. Example 1 Carrageenan LC-1J (trade name, carrageenan manufactured by Copenhagen Pectin) 400 g, Carrageenan WG-108 (trade name, carrageenan manufactured by Copenhagen Pectin) 1,100
g, Frere M-175 (trade name, Locust Bean Gum, manufactured by Maypore Chemicals) and dipotassium phosphate 300
g was mixed well. This mixture was added with stirring to 67.5 liters of water, mixed well, and then heated to about 60 ° C. Here, 30 kg of silk koshi tofu prepared by the usual method is added,
The mixture was vigorously stirred using a homogenizer to obtain an emulsion.
Subsequently, heated steam was blown in with vigorous stirring with a homogenizer, heated at about 98 ° C. for about 8 minutes, dispensed into a molding box, and cooled and solidified in a cooling water bath (about 4 ° C.). After the obtained gel-like solidified product was exposed to cold water for about 10 minutes, it was protruded with an automatic piling machine and molded into a noodle shape, thereby obtaining a milk-white noodle-like food of the present invention. When the tensile strength of the obtained noodle was measured, the value was 86 g / cm ² . The noodle-like food thus obtained had good flavor and texture, and also had high strength and elasticity, so that the noodles were not broken even when the noodles were grasped.

Example 2 A noodle-like food was produced in the same manner as in Example 1, except that the amounts of carrageenan LC-1J and carrageenan WG-108 were each 1,000 g. The obtained noodle-like food showed excellent flavor, texture and properties, similarly to the noodle-like food obtained in Example 1.

Example 3 A noodle-like food was produced in the same manner as in Example 1, except that the amounts of carrageenan LC-1J and carrageenan WG-108 were changed to 300 g and 700 g, respectively. The obtained noodle-like food was slightly weaker than the noodle-like food obtained in Example 1, but had good flavor and texture.

Example 4 A noodle-like food was produced in the same manner as in Example 1 except that the amount of Frere M-175 used was changed to 1,000 g. The obtained noodle-like food showed excellent flavor, texture and properties, similarly to the noodle-like food obtained in Example 1.

Example 5 A noodle-like food was produced in the same manner and in the same manner as in Example 1, except that the amount of Frere M-175 used was changed to 400 g.
The obtained noodle-like food showed excellent flavor, texture and properties, similarly to the noodle-like food obtained in Example 1.

Example 6 A noodle-like food was produced in the same manner as in Example 1 except that the amount of silk koshi tofu used was 50 kg and the amount of water used was 47.5 liters. The obtained noodle-like food showed excellent flavor, texture and properties, similarly to the noodle-like food obtained in Example 1.

Example 7 A noodle-like food was produced in the same manner as in Example 1, except that the amount of silk koshi tofu used was 20 kg and the amount of water used was 77.5 liters. The obtained noodle-like food showed excellent flavor, texture and properties, similarly to the noodle-like food obtained in Example 1.

Example 8 A noodle-like food was prepared in the same manner and in the same manner as in Example 1 except that 700 g of carrageenan LC-1J, 700 g of carrageenan WG-108 and 300 g of Frere M-175 were used and matcha was added as a coloring agent. Was manufactured. The obtained pale green noodle-like food exhibited excellent flavor, texture and properties, similarly to the noodle-like food obtained in Example 1.

Claims (4)

(57) [Claims] 1. It comprises tofu, carrageenan and water,
A tofu-processed noodle-like food characterized by forming a noodle-like shape. 2. The processed tofu noodle-like food according to claim 1, comprising 1 to 7% by weight of the tofu component (in terms of solid content), 0.2 to 4% by weight of carrageenan and a necessary amount of water. 3. The processed tofu noodle-like food according to claim 1, further comprising 0.05 to 2% by weight of locust bean gum. 4. The tofu component content (in terms of solid content) is 2-4.
The processed tofu noodle-like food according to any one of claims 1 to 3, which is in terms of% by weight.