JP3212331U - Inari-style fried tofu in a container - Google Patents

Abstract

An object of the present invention is to provide an inari fried tofu that is in a state of being packed with inari sushi. SOLUTION: One to five sushi-like inari-style fried tofu that has a cap-shaped cylindrical silken tofu fried in oil, with one side in a tofu state and the other side in a fried form, has a volume of 50 to 300 ml. It is filled in a resin or paper container. [Selection] Figure 1

Description

The present invention relates to inari-style deep-fried tofu in a container filled with 1-5 pieces of inari sushi-like deep-fried tofu that has a fried-like surface with one side in the form of tofu. .
About.

  Conventionally, this kind of deep-fried tofu container is a container that is simply transported and displayed, and in order to heat it before eating it, it can be taken out of the container and placed on a plate or the like, or heated in a microwave oven, etc. It was heated. In addition, when the food was sized to be eaten and arranged in a container, the shape of fried tofu sometimes collapsed due to impact, vibration, etc. during transportation.

  2. Description of the Related Art Conventionally, there are two types of deep-fried fried foods, mechanically fried (also called sinking fried) and floating fried (also called fried deep-fried or hand-fried fried). The deep-fried mechanical soy milk is made by coagulating lightly concentrated soymilk with a coagulant such as magnesium chloride or calcium chloride, and then shaping and draining a thin dough in cooking oil. It is expanded at a low temperature of around 110 ° C (stretching process) It is said to be deep fried (called mustard process) at around 170 ° C. It is also called sinking because the dough is fried in oil. The fried chicken refers to hand-fried or deep-fried. Deep-fried hand-fried oil is fried deeply using two low-temperature and high-temperature hand-dried pans and manually using two chopsticks or nets. This is a deep-fried fried chicken. This deep-fried hand-fried oil and deep-fried hand-fried oil are said to be deep-fried because they are deep-fried while the dough is floating on the oil.

A frame lifting and lowering device that solidifies silk tofu using a soymilk coagulation box consisting of a frame and a detachable bottom plate as a dough for thickening silk, and lifts and lowers the frame of the soymilk coagulation box, and a soymilk coagulation box Submerged using a tofu removal device that consists of a bottom plate lifting device that lifts and lowers the bottom plate, separates the silk tofu on the bottom plate and the frame in water, and prepares the silk tofu on the bottom plate in the same water Using a mold box transfer device provided with a guide frame surrounding the upper side of the three sides excluding the tofu removal device side of the mold box and a tofu transfer plate 60 that draws the tofu from the tofu removal device to the mold box side Then, the cloth is spread and transferred to the dewaterable mold box 64, and the silken tofu can be easily transferred to the mold box without being broken or deformed. Next, a method has been established that can produce a dough for deep-fried silk that can be dehydrated moderately and immediately fried with oil by taking out the mold box from the water and performing dehydration press (see Patent Document 2). .

In order to provide tofu with various flavors other than soybeans mixed with various flavors, etc., a fluid side food or powdered side food is added to soy milk, and the soy milk coagulates. It has been proposed to mix these by-products with tofu (see Patent Document 3).

For the purpose of providing a deep-fried fried chicken that can be easily stuffed with sushi rice or other stuffing, at least one side of the tofu dough is cut into a plate-shaped square tofu dough obtained by a conventional method. A cut opening is formed in the tofu dough, a cut hollow is formed in the tofu dough, the cut opening is closed, and the tofu dough in the state in which the cut opening is closed is fried, It has been proposed to manufacture (see Patent Document 4).

In order to provide a deep-fried tofu processed food that can be easily cooked without spilling the contents for long-time boiled cooking, the above-mentioned other foods in the sugar beet food that includes or binds other foods by deep-fried tofu The thing which the fried tofu which includes or unites is joined by the fish paste (refer patent document 5) is proposed.

A fried tofu container such as raw or deep fried tofu that can be transported, stored and displayed as it is, and the thermoplastic resin plate is vacuum formed to allow heating in a microwave oven while the contents are still in the container On the bottom of the container body 1, a partition rib is provided between the opposing side walls, and a piece of fried tofu is stored in each part partitioned by the side wall and the partition rib, and then the bowl provided on the entire upper periphery of the container body An inner lid made of a thermoplastic resin film is heat-sealed around the entire circumference, and further, an upper lid 2 formed by vacuum-molding a thermoplastic resin plate in a state in which a sag is placed on the inner lid and sealed with foil. It has been proposed to cover the container body (see Patent Document 6).

Inari-style deep-fried tofu in a container, fried tofu-like cylindrical tofu-like tofu-like surface, filled with oiled inari sushi-like fried tofu, filled in a resin or paper container There is nothing that is.

Japanese Patent Laid-Open No. 10-84905 JP-A-6-217728 JP 2001-333722 A JP 2012-80803 A JP-A-8-322499 Utility Model Registration No. 3010136

In order to solve the above-mentioned conventional problems, the present invention is shaped like an inari sushi and can be heated in a microwave while still in a container. It is desired that the size of the soaked bowl is large enough to be soaked and eaten, and that it is possible to prevent the shape from being deformed due to vibrations, shocks, etc. during carrying or transporting a plurality of such items.

  In view of the problems of the prior art described above, the present inventor has a structure that is suitable for frying for fillings, and has a novel structure that eliminates the possibility of overlapping portions of tofu dough during frying. As a result of repeated studies on the tofu structure of fried fried oil, the present invention has been achieved. There is no risk of opening the tofu of deep-fried silk tofu, and the inside of the deep-fried tofu is in a hollow state (bag shape). It is an object of the present invention to provide fried tofu that has been fried and made to be able to be put into a state in which stuffed sushi rice or the like is stuffed as it is.

烏 Cap-shaped cylindrical silken tofu is fried in oil, one side is in a tofu state and the other side is fried-like surface. It is a fried tofu in a container filled in a resin or paper container with a volume.

The inari-style deep-fried tofu can be dehydrated by coagulating the silken tofu in a soymilk coagulation box, separating the silky tofu in the water from the soymilk coagulation box containing the silken tofu and spreading the silky tofu on a cloth in the water After transferring to a mold box and taking out from the water and dehydrating and pressing, the depressed and pressed silk tofu is filled into a resin bag-like container having a bottom binding diameter of 40 to 60 mm and a length of 120 to 180 mm. The cylinder is made into a cylindrical shape, both ends are linearly bound, the filled container is squeezed, the internal bubbles are taken out to the outer surface side, and the silked tofu in the obtained bag container is cut at the center of the packaging bag container Then, the silk-skinned tofu obtained by the above operation is taken out, and the cut surface of the silked tofu is placed on the metal bottom plate surface of the container while the other side is fried. like It is obtained by treatment at a temperature of from 60 to 190 ° C..

Inari-style fried tofu is transparent rectangular, square, cylindrical 50-300ml resin or 1-5 pieces in a paper container, the resin container is 0.5-1mm thick, paper The product is filled in a 1 to 2 mm thick container with a resin film on the inner surface.

  Inari fried tofu can be heat-treated in a microwave oven or the like without taking it out of the container. Due to the partition ribs provided on the container body, the contents of the deep-fried tofu will not collapse during transportation. Since the strength of the container main body is improved by the partition rib provided on the container main body, a thin molding material can be used. The upper lid is provided with a groove recessed inward, so that the sagging does not move to an unsightly position such as diagonally.

  The deep-fried fried food of the present invention is a fried food in which only the peripheral part is joined and a hollow part is formed in the inside to form a bag, and the tofu portion is left on the inner part of the fried skin. In addition, the deep-fried fried food is in a state in which the cut hollow portion remains (bag-like). If the deep-fried fried food is cut into two, the hollow portion is formed inside the deep-fried food. Since it has already been formed, it is possible to pack the filling into the hollow portion without requiring a peeling operation, and there is an advantage that it is suitably used as a frying fried food for filling.

Silken tofu is cut with a machine called a cut tofu or a human hand (knives), so if it is a soft and smooth tofu, the shape will collapse at the time of cutting. Filled tofu is packaged in the form of soy milk (liquid) and molded in a pack or bag, so a soft tofu can be obtained. Products that are opened to fried tofu and filled bag tofu are fried tofu and are consumed for a long time (manual hands, because they are heat-treated without touching water, have a long expiration date). The product has a short deadline. It is an advantage of filled tofu that uses soft and smooth silky tofu of filled tofu to remove excess moisture overnight and cut into deep-fried tofu.

It is a perspective view which shows inari style fried tofu. A: Inari-style fried tofu B: Container-style fried tofu It is a flowchart which shows an example of all the processes of the container-style deep-fried tofu. It is a schematic explanatory drawing which shows the obituary state of inari fried tofu. A: Surface diagram B: Cut in half C: Photograph

  Hereinafter, an embodiment of the present invention will be described with reference to FIGS. 1 and 2 in the accompanying drawings. FIG. 1 is a perspective view showing inari-style deep-fried tofu, FIG. 2 is a flowchart showing an example of the entire process of container-style deep-fried tofu, and FIG. 3 is a schematic explanatory view showing container-style deep-fried tofu. It is.

As shown in FIG. 1, the inari-style deep-fried tofu is filled with a thick soymilk into a resin bag-like container having a bottom binding diameter of 50 mm and a length of 120 mm, and solidified at a low speed to obtain silk tofu. In the bag-shaped container filled with, the center part is cylindrical, and both ends are linearly bound, and the silk tofu in the obtained bag container is cut at the center part of the packaging bag container to take out the silk tofu inside The silk hat tofu with the cocoon hat shape obtained by the above operation is put into a frying container with the cut surface of the silk tofu cut down, and the other surface other than the bottom surface is fried in a temperature of 180 ° C. Obtained by processing.

Inari-style fried tofu was filled in three transparent rectangular 250 ml-thick 0.5 mm resin containers.

  Silken tofu is cooled to 5 ° C in a coagulation reaction using soy milk containing bittern, which is made by adding a bitter coagulant to the soy milk kept warm as shown in Fig. 2 and coagulating it for about 10 minutes. Magnesium chloride bittern component was added to the soy milk, and the soy milk temperature was slowly raised and coagulated over 20-30 minutes with an electronic coagulator. This slowed the coagulation reaction, reduced the bubbles in the soy milk, and the silky tofu had a smooth texture (feeling of the tongue).

Next, bittern is added to the cold soy milk, the liquid soy milk is packaged in a resin bag, molded in a boil tank or a steamer at 80 ° C. for 40 to 50 minutes, and then cooled to 10 or less. Silken bag silken tofu was manufactured using high-concentration soymilk for cooling and heat treatment operations.
Silk sachet tofu was cut in half as a plastic bag and extruded from the bag in water so that the shape did not collapse. The tofu cut in half was wrapped in a cloth and drained overnight in a refrigerator. The cut tofu was deep-fried with oil at 180 ° C. for about 10 to 15 minutes. The bottom surface of the coconut hat-shaped cylindrical silk tofu is poorly fried because the bottom of the tofu has a lot of moisture, and the coconut-cap cylindrical silk tofu was fried in oil.

As shown in Fig. 3, the coconut-cap-shaped cylindrical silken tofu is fried in oil, and 3 pieces of Inari Sushi-like fried tofu are on the other side and are fried on the other side. The container was filled.

In the same manner as in Example 1, 5 pieces of inari sushi-like deep-fried tofu that has a deep-fried tofu-like surface obtained by frying coconut hat-shaped cylindrical silken tofu with oil, and a 300 ml capacity paper container It was fried tofu in a container filled in.

The inari-style deep-fried tofu is filled into a resin bag-like container having a lower binding diameter of 60 mm and a length of 180 mm, and at the time of filling, the central part is cylindrical and both ends are linearly bound, and the filled container is squeezed. The inside bubbles are taken out to the outer surface side, the silk tofu in the obtained bag container is cut at the center of the packaging bag container, the inside silk tofu is taken out, and the straw hat-shaped cylinder obtained by the above operation The shaped silk tofu was obtained by placing the cut surface of the silk tofu on the metal bottom plate surface of the frying container and treating the other surface at a temperature of 170 ° C. so that it was fried.

Five fried tofus were placed in a transparent square 300 ml paper container, and the paper product was filled into a 1.5 mm thick container with a resin film on the inner surface.

In the same manner as in Example 1, fried coconut hat-shaped cylindrical silk tofu with oil, and three fried tofu-like torifu-like surfaces are placed in a 200 ml capacity resin container. It was a fried tofu in a filled container.

The inari-style fried tofu is made by coagulating the silken tofu in a soymilk coagulation box, filling it into a resin bag-like container with a diameter of 50 mm and a length of 150 mm, and at the time of filling, the center is cylindrical and both ends are linear The silk tofu in the bag container obtained by binding is cut at the center of the packaging bag container, and the silk tofu inside is taken out. The cut surface was placed on the metal bottom plate surface of the frying container, and the other surface was processed at a temperature of 180 ° C. so that it was fried.

Three fried tofu were placed in a transparent rectangular 200 ml resin container, and the resin container was filled in a 0.7 mm thick container.

1. Inari-style fried tofu 2. 2. Resin container Silken tofu 4. 4. Soy milk Resin film Fried surface 7 Tofu surface8. 8. Hat-shaped shape Resin bag-like container10. Tofu 11. Fried food 12. Hard tofu

Claims (3)

烏 Cap-shaped cylindrical silken tofu is fried in oil, one side is in a tofu state and the other side is fried-like surface. Containerly-fried tofu with a capacity filled with a resin or paper container. The inari-style deep-fried tofu is filled with a thick soy milk in a resin bag-like container having a diameter of 40 to 60 mm and a length of 120 to 180 mm, and solidified at a low speed to obtain silk tofu. The central part of the filled bag-like container is cylindrical, and both ends are linearly bound. The silk tofu in the obtained bag container is cut at the center of the packaging bag container, and the silk tofu inside is taken out. The silken tofu with a cocoon hat-like shape obtained by the above operation is poured into a frying container with the cut surface of the silked tofu facing down, and a temperature of 160 to 190 ° C. so that other surfaces other than the bottom surface are fried The container-fried tofu in a container according to claim 1, which is obtained by treating with Inari-style fried tofu is transparent rectangular, square, cylindrical 50-300ml resin or 1-5 pieces in a paper container, the resin container is 0.5-1mm thick, paper The container-made deep-fried tofu according to claim 1 or 2, wherein the container is filled in a container having a thickness of 1 to 2 mm with a resin film on the inner surface.

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