JP3063690U - tofu - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To provide tofu present in a certain place without sprinkling of spices on the whole tofu. SOLUTION: The above-mentioned problem is a tofu 4 molded and solidified in a container 1 having a predetermined shape, wherein the tofu 4 is made by pouring soymilk mixed with bittern into the container 1 and immediately before the soymilk solidifies. It is obtained by dropping plum meat 3 as a spicy mass and then steamed. It is said that the plum meat 3 as a spice is located at a certain depth from the upper surface of the tofu 4. It is solved by making tofu a characteristic. This condiment may be located at a depth of 0.5 to 2.0 cm from the upper surface of the tofu. In addition, the condiments may be present over the entire surface. The condiments include plum meat, raw wasabi, semi-ripened egg or ginger.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to tofu.

[0002]

[Prior art]

 In general, tofu is eaten together with spices such as ginger. Conventionally, tofu containing such spices in a dispersed state has been required. However, if tofu is made by adding a spice to the bittern-containing soy milk immediately, the position of the spice in the tofu is not constant, and the spice is scattered throughout the tofu, resulting in a poor texture and appearance.

[0003]

[Problems to be solved by the invention]

 Therefore, an object of the present invention is to provide tofu which is present in a certain place without sprinkling spices on the whole tofu.

[0004]

[Means for Solving the Problems]

 As a result of repeated studies by the present inventor, the tofu was molded and solidified in a container having a predetermined shape, and the tofu was poured into the container with soymilk mixed with bittern, and immediately before the soymilk solidified. The above object is achieved by using a tofu characterized by being obtained by dropping a lump of spice into the tofu and then steaming, wherein the spice is positioned so as to float inside the tofu. Found to be solved.

Next, the present invention will be described in more detail with reference to embodiments. Embodiment 1 FIG. 1 is a longitudinal sectional view of tofu according to an embodiment of the present invention, and FIG. 2 is a transverse sectional view taken along line AA ′ of FIG. This tofu is manufactured as follows. First, 100 liters of soy milk is extracted from 30 kg of soybean. At this time, the temperature of the soymilk immediately after the extraction is about 115 ^° C., which is passed through a cooler twice and rapidly cooled to 10 ^° C. or less (preferably 6 to 7 ^° C.). Then, 500-600 cc of bittern is mixed into the soy milk obtained as described above, and sufficiently stirred. Next, the soy milk is slowly poured into the container 1 having a round bottom. Furthermore, after about 5 minutes have passed since the soymilk was poured into the container, plum meat (obtained by finely breaking the dried plum skin) is dropped from the top of the container to the entire surface. Because soy milk solidifies before the plum meat sinks to the bottom of the container, the plum meat is present over the entire surface at approximately the same depth from the top of the tofu. Finally, the solidified soymilk is subjected to a steamer for about 20 minutes to obtain tofu 4 containing plum meat 3 dispersed therein according to the present invention. Thereafter, the tofu is hermetically sealed by attaching the packaging film 2 to the upper flange 5 of the container. The tofu 4 thus obtained has plum meat 3 scattered over the entire surface at a depth of about 1.0 cm from the upper surface. Therefore, until the chopsticks are added to the tofu, the plum meat cannot be seen from the outside, and the appearance of the tofu does not deteriorate. Also, when eating this tofu, you can enjoy the smooth texture of the tofu in places where plum meat is not present, while enjoying the flavor of plum meat in places where plum meat is present.

Example 2 Egg yolk 6 was used in place of the plum meat in Example 1 above. About 6 minutes after soy milk was poured into the container, the yolk of this egg was dropped from near the center of the upper surface. The tofu thus obtained has egg yolk 6 at about 1.5 cm. FIG. 3 is a longitudinal sectional view of the second embodiment, and FIG. 4 is a transverse sectional view taken along line B-B 'of FIG.

Example 3 Raw wasabi was used in place of the plum meat in Example 1 above. A block of grated raw wasabi was dropped from near the center of the upper surface about seven minutes after soy milk was poured into the container. In the tofu thus obtained, a lump of raw wasabi is present at about 2.0 cm.

[0008] The present invention is not limited to the above-described embodiment, and any condiment can be used. Other suitable condiments include ginger, leek, natto, laver, perilla, bonito, sansho, tarako, sea urchin, salmon roe and the like. In addition, the spices are dropped so that the spices exist all over the tofu inside the tofu as in Example 1, or the spices are sprinkled so that the spices exist near the center in the tofu as in the second embodiment. Whether to drop is selected arbitrarily in consideration of the compatibility between spices and tofu.

The depth of the spices can be adjusted by adjusting the timing of dropping the spices and the specific gravity of the spices. The preferred depth of the spice is 0.5 to 2.0 cm from the top of the tofu.

In the above embodiment, the spices were dropped about 5 to 7 minutes after the soymilk was poured into the container, but the spices were dropped in consideration of the season, the temperature of the soymilk, and the like. Is determined. In addition, the timing for dropping the condiments is also adjusted depending on the weight of the condiments. That is, spices with a relatively high specific gravity, such as egg yolk, are dropped later than spices with a relatively low specific gravity, such as grated ginger. This is to prevent spices from sinking to the bottom of the container.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of the tofu of the present invention.

FIG. 2 is a cross-sectional view of the tofu of the present invention.

FIG. 3 is a longitudinal sectional view of the tofu according to another embodiment of the present invention.

FIG. 4 is a cross-sectional view of a tofu according to another embodiment of the present invention.

[Explanation of symbols]

 Reference Signs List 1 container 2 film 3 plum meat 4 tofu 5 collar 6 egg yolk

Claims (7)

[Utility model registration claims] Claims: 1. A tofu molded and solidified in a container having a predetermined shape, wherein the tofu is prepared by pouring soymilk mixed with bittern into the container, and adding a condiment to the soymilk immediately before the soymilk solidifies. A tofu obtained by dropping and then steaming, wherein the spices are located at a certain depth from the upper surface of the tofu. 2. The spice is 0.5 mm from the top of the tofu.
2. The tofu of claim 1, wherein the tofu is located at a depth of ~ 2.0 cm. 3. The tofu according to claim 2, wherein the spices are present over the entire surface at a certain depth from the upper surface of the tofu. 4. The tofu according to claim 3, wherein the spice is plum meat. 5. The tofu according to claim 2, wherein the spice is raw wasabi and is located at a substantially central portion at a certain depth from an upper surface of the tofu. 6. The tofu according to claim 2, wherein the spice is a semi-ripened egg and is located at a substantially central portion at a certain depth from an upper surface of the tofu. 7. The tofu according to claim 1, wherein the spice is ginger.