JP3133184U - Cheese tofu with collagen - Google Patents

Abstract

[PROBLEMS] To have a flavor that can be enjoyed as a dessert ingredient that wipes out the image of existing tofu, is safe for infants, women, and the elderly, and is excellent in nutritional value such as natural dietary fiber and iron Furthermore, tofu containing collagen suitable for mass production is provided.
SOLUTION: A mixture 2 obtained by adding cream cheese and a mixed cheese of natural cheese to a mixed solution in which kuzu powder, starch, natural collagen, soy milk, etc. are stirred is boiled with steam while stirring, and the mixture is fluidized. When stickiness begins to increase, the rotational speed of the stirrer is further increased, and the fluid mixture is boiled with steam for a predetermined time and then packed in a container formed in the shape of an animal, etc. The mixture was sterilized by heating in a retort kettle and then solidified by cooling.
[Selection] Figure 2

Description

  The present invention relates to tofu, and more particularly to collagen-containing tofu containing kuzu powder, starch, sucrose, collagen, soy milk, cheese or cocoa as raw materials.

  Tofu has been used as a basic ingredient in Japanese food culture for a long time, but recently, a new texture of tofu containing eggs, sesame seeds, cocoa and cheese has been commercialized. Various usage modes have been proposed. In particular, cheese-containing tofu and kudzu-tofu have been actually commercialized or proposed (see Patent Document 1 and Patent Document 2).

  However, there are no tofu products with the purpose of desserts for women and infants, or safe health foods for the elderly, and so-called tofu as a so-called dessert that has been removed from the image of popular tofu such as horn tofu. On the other hand, cheese-made forged tofu based on the manufacturing method described in Patent Document 1 is produced by mixing cheese with steamed juice or crushed tofu. However, the finish is greatly inferior in touch.

Moreover, since the kuzu tofu described in Patent Document 2 requires time and effort to acclimate each raw material, it has a cost problem in the manufacturing process, and mass production is difficult. Furthermore, in view of the nutritional functions of natural dietary fiber, iron, etc., such kado tofu leaves room for improvement in terms of nutritional value as an ingredient for the elderly and women.
Japanese Patent Application No. 61-256841 Japanese Patent Application No. 2004-103461

  In view of the above-mentioned problems, the present invention has a flavor that can be enjoyed as a dessert ingredient that wipes out the image of existing tofu, is safe for infants, women, and the elderly, and has natural dietary fiber and iron content. Another object of the present invention is to provide a tofu containing collagen that is excellent in nutritional value such as, and that is also suitable for mass production.

  The composition of the present invention collagen-containing cheese tofu made for the purpose of solving the above problems was kuzu powder, starch, natural collagen, soy milk, milk, sucrose, salt, and water mixed at a predetermined mixing ratio and stirred with a stirrer. A sol-like mixture made by adding cream cheese and natural cheese mixed with hot water to the mixture is boiled with steam while further stirring with a stirrer, and when the mixture begins to flow, the stirrer rotates. In addition to increasing the speed, the fluid mixture is boiled with steam for a predetermined time and then formed into an animal, vehicle, face, heart, star, ball, cage, egg, kite, cylinder, or box shape container. It is characterized by being filled and packaged, heat sterilized in a boil tank or retort kettle at about 85 ° C. or higher, and then cooled and solidified. In addition, the composition of the cocoa tofu with collagen of the present invention consists of kuzu powder, starch, natural collagen, milk, sucrose, salt, cocoa, and water mixed at a predetermined blending ratio, and soy milk is added little by little to the mixed solution stirred with a stirrer While stirring with a stirrer, the mixture is boiled with steam, and when the liquid mixture begins to flow, the rotation speed of the stirrer is further increased, and the fluid mixture is boiled with steam for a predetermined time. After filling and wrapping in a container formed in the shape of a face, heart, star, sphere, cocoon, egg, cocoon, cylinder, or box, and sterilizing by heating in a boil tank or retort kettle at about 85 ° C or higher It is characterized by being cooled and solidified.

  The cheese tofu with collagen according to the present invention has a texture that is completely different from conventional corn tofu because it contains kuzu powder, and the original flavor of cheese and soy milk oozes after chewing It can be eaten as a new dessert that comes out. Moreover, its hardness is closer to pudding than conventional tofu, and it is difficult for aspiration to occur, so it is a safe food for infants and the elderly. Furthermore, the cheese tofu with collagen according to the present invention contains natural collagen and soy milk as raw materials, so that it is possible to sufficiently consume dietary fibers derived therefrom, and has the effect of promoting metabolism of the stratum corneum of the skin, and its nutritional energy. By suppressing to around 100 kilocalories (cheese tofu is about 108 kilocalories / box (100 grams), cocoa tofu is about 89 kilocalories), it is also useful as a health food. In particular, the cocoa tofu containing collagen of the present invention contains components essential to health for women such as iron and potassium, in addition to antioxidants such as cocoa-derived polyphenols derived from cocoa and fiber components such as lignin. In addition, soy milk is used when mixing the raw materials, and each component is well-familiar and does not require complicated manufacturing processes, so mass production is easy, and the product is processed through boiling and heat sterilization processes. Storage stability can be maintained for about 15 days (about 1 month if sterilized in a retort kettle). Furthermore, by forming the container into an animal, a vehicle, an egg shape, a cylinder, a box shape, etc., it can be familiar to infants and the elderly. In addition, it is possible to provide a bean-corroded product that has a product hardness close to that of pudding and is unlikely to cause aspiration or throat clogging. As a result, it is possible to completely avoid the problems of conventional tofu in terms of flavor, touch, safety, and nutritional value.

  The embodiment of the cheese tofu containing collagen of the present invention will be described with reference to the drawings. FIG. 1 is a side cross-sectional view illustrating a tofu according to the present invention, and FIG. 2 is a perspective view for comparing the forms of conventional square tofu and the present tofu.

Cream cheese and natural cheese as raw materials are boiled in hot water at about 60 ° C. to 70 ° C., and katsume powder, starch, natural collagen, soy milk, milk, and white sucrose in the weight mixing ratio exemplified in (Table 1). Mix salt and water and stir well.
(Table 1)
1. Cream cheese 8.5%
2. Natural cheese 8.5%
3. Kuzume powder 4.3%
4). Collagen 0.3%
5). Starch 3.0%
6). Soy milk 7.2%
7). Milk 14.5%
8). Super white sugar 4.3%
9. Salt 0.4%
10. Water 49.0%
After each raw material is well dissolved and blended in, the two kinds of cheese that has been roasted in water are added to the liquid, and the mixture is further stirred at about 60 revolutions per minute by a stirrer. When the cheese is evenly dissolved, it is gradually boiled with steam while continuing to stir. When the sol-like mixture 2 begins to stick in a fluid state, the rotation speed of the stirrer is further increased to about 90 to 100 revolutions per minute, and boiling is continued for about 20 minutes.

  When the specified time has been reached, the mixture 2 is filled in a polypropylene pack container 3 formed into a box shape approximately 1/5 larger than the square tofu 10 with a filling machine and appropriately packed with a sealing material S, and then 85 ° C. The above-described boiled tank or retort kettle can be sterilized by heating for about 50 minutes, cooled rapidly, and subjected to outer packaging to produce the collagen-containing cheese tofu 1 according to the present invention (in the case of a retort kettle, 20 minutes / 120 minutes). ℃ autoclaved). By forming the pack container 3 smaller than the container of square tofu 10, more preferably 7 cm x 7 cm x 2.5 cm or less, it can be easily handled by the elderly and infants, and the hardness is also pudding. By making it close to, dangers such as throat clogging and dysphagia can be avoided. Note that the shape and material of the container 3 are not limited to those of the present embodiment, but depend on the shape of animals, vehicles, faces, hearts, stars, balls, eggs, eggs, eggs, cylinders, and other materials. Is optional.

  Next, embodiments of the cocoa tofu containing the collagen of the present invention will be described below.

The raw materials katsu powder, starch, natural collagen, soy milk, milk, super white sugar, salt and cocoa are mixed at the same weight mixing ratio shown in Table 2, and then water is added and dissolved while stirring with a stirrer.
(Table 2)
1. Cocoa 2.8%
2. Kuzume powder 5.5%
3. Collagen 0.3%
4). 2.9% starch
5). Soy milk 7.2%
6). Milk 14.3%
7). Super white sugar 8.0%
8). Salt 0.4%
9. Water 59.0%

  Cocoa is light, strong, difficult to dissolve, and floats on water, so it is desirable to dissolve it by filtering through a fine mesh.

  After confirming the dissolution of cocoa, boil it with steam while stirring at about 60 revolutions per minute while adding soy milk little by little. When fluid stickiness starts to appear in the sol-like mixture 2, the rotation speed of the stirrer is further increased to about 90 to 100 revolutions per minute, and stirring and boiling are continued for about 15 minutes.

  When the specified time is reached, the mixture 2 is filled in a container 3 such as a pack formed into an appropriate shape with a filling machine and packaged with an appropriate sealing material S. Then, the mixture 2 is about 85 ° C. or higher in a boil tank or a retort kettle. The cocoa tofu containing collagen according to the present invention can be manufactured by heat sterilization for 50 minutes (20 minutes for the retort kettle), rapid cooling, and outer packaging.

  The present invention is as described above, and it has a texture that is completely different from conventional corn tofu because it contains kuzume in its ingredients, and after chewing it is the original ingredients such as cheese and soy milk It can be eaten as a new dessert that exudes flavor, and its hardness is close to pudding rather than conventional tofu, and it is safe for infants and the elderly because it is hard to cause aspiration. Contains natural collagen and soy milk as raw materials, so that it can sufficiently consume dietary fibers derived from them, promotes metabolism of the stratum corneum of the skin, and suppresses its nutritional energy to around 100 kilocalories. It is useful as a health food because it can be used. Especially, in the case of the inventive cocoa tofu with collagen, antioxidants such as cocoa-derived cocoa polyphenol In addition to fiber components such as lignin, it contains essential ingredients for women such as iron and potassium, and soy milk is used to mix the ingredients, making each component familiar and complex manufacturing processes Is not necessary for mass production, and the storage stability of the product can be maintained for 15 days or more (about 1 month if sterilized in a retort kettle) through boiling and heat sterilization processes. Furthermore, by forming the container into an animal, a vehicle, or an egg shape, it is possible to provide a bean-corroded product that is easy for infants and the elderly, and that is less prone to throat clogging and aspiration. It has the effect of completely avoiding the problems that traditional tofu had in terms of flavor, texture, safety, and nutritional value. It is very useful to use.

Side cross-sectional view of cheese tofu with collagen Perspective view for comparing the form of conventional corn tofu and the present invention tofu

Explanation of symbols

1 Invented Collagen Cheese Tofu 10 Conventional Square Tofu 2 Mixture 3 Pack Container S Sealant

Claims (4)

  A sol-like mixture consisting of cream cheese and natural cheese added to kuzu powder, starch, natural collagen, soy milk, milk, super white sugar, salt, and water in a specified blending ratio is used for animals, vehicles, faces, hearts, stars, balls, and strawberries. -Collagen cheese tofu characterized by being cooled and solidified after filling and heating from an opening of a container formed in any shape of egg, rice cake, cylinder or box.   Add the mixed cheese mixed with cream cheese and natural cheese to a mixture of kuzu powder, starch, natural collagen, soy milk, milk, white saccharose, salt, and water mixed with the specified mixing ratio and stirred with a stirrer. The mixture is boiled with steam while further stirring with a stirrer, and when the mixture begins to have fluid viscosity, the rotational speed of the stirrer is further increased, and the fluid mixture is boiled with steam for a predetermined time, and then the animal / vehicle・ Boiled or retort kettle of about 85 ℃ or higher, filled and packed from the opening of the container formed in any of the shape of face, heart, star, sphere, cocoon, egg, cocoon, cylinder, box Collagen cheese tofu characterized by being cooled and solidified after heat sterilization with   A sol-like mixture of kuzu powder, starch, natural collagen, milk, white sucrose, salt, cocoa, and water added to water, soy milk, animal, vehicle, face, heart, star, ball, cocoon, egg, candy A collagen-containing cocoa tofu characterized by being cooled and solidified after being filled and heated from an opening of a container formed in a cylindrical or box shape. Kuzu powder, starch, natural collagen, milk, white sucrose, salt, cocoa, and water are mixed at a predetermined mixing ratio and boiled with steam while further stirring with a stirrer while adding soy milk little by little to the mixed solution stirred with a stirrer. When fluid viscosity starts to appear in the mixed solution, the rotational speed of the stirrer is further increased, and the fluid mixed solution is boiled with steam for a predetermined time, and then animals, vehicles, faces, hearts, stars, balls, cocoons, eggs, Filled and packaged from an opening of a container formed in a bowl, cylinder, or box shape, cooled and solidified after heat sterilization in a boil tank or retort kettle at about 85 ° C or higher Cocoa tofu with collagen.

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