JP4071685B2 - Kouya tofu reverse cooking method and semi-cooked products - Google Patents

Description

  More particularly, the present invention relates to a tofu return cooking method using a thawing / heating device such as a microwave oven or a steamer and a half cooked product obtained thereby.

  When cooking tofu or tofu, it may be boiled due to a wrong way of returning, or conversely, it may be hard and the core will not return, so industry officials including this applicant sometimes make complaints from consumers I may receive it. The basic return method and recipe are shown on the package, but there are many inquiries that have not been read well or are not fully understood. It seems to be one.

  If such a situation is left unattended, there is a risk that consumers will be separated from tofu and tofu and the consumption of this and tofu will decline over the long term. This problem is recognized as an important research subject, as the industry still has no clear solution.

  Under such circumstances, the present inventor considered using a microwave oven to restore the tofu and tofu. There may have been people who tried to cook kodo and tofu with a microwave oven until now, but there has not been enough research on how to return the koto and tofu using a microwave oven, and even at this time the return cooking method Is not in a state of being established.

The inventor first examined changes in the hardness and shape of the tofu caused by the difference in the amount of water and the heating time. The results are shown in Table 1.
Setting conditions: About 20 g (dry matter weight) of koji or tofu is immersed in water (3 minutes), wrapped and heated in a range (water temperature: about 20 ° C., microwave oven: 500 W).

  Table 1 shows the following. That is, when trying to heat in a microwave oven, this tofu is not fully returned to the core, or if it is in a water-deficient state as a whole, the return condition is incomplete, and from the lack of water to the whole The result is a solid core. It may be worthwhile if you specifically want a texture that is better if the core remains and is finished harder, but it is generally hard and incompatible with the core.

  Moreover, when it is heated in a microwave oven while immersed in a large amount of water as in a general cooking method, it becomes soft and soft, and finally it becomes so soft that it cannot be grasped. It is too soft. Eventually, this tofu can no longer be grasped with chopsticks, and it becomes like a liquid food when handled with a spoon. And finally, it becomes liquid like soy milk.

  Only when the conditions are appropriate (in the above case, when the amount of water is 100 g to 150 g), the use of the microwave oven succeeds in returning the tofu and tofu.

The present inventor has experimented by changing the heating time of the range for the above-mentioned successful soy sauce and tofu. In other words, about 20 g (dry matter weight) of soy sauce and tofu is immersed in plenty of water for 3 minutes (water initial weight: 112.5 g), wrapped and cooked in a microwave oven (microwave: 500 W). We examined changes in weight and properties. The results are shown in Table 2.

  Even in this case, it succeeds only at a specific condition (about 2 minutes). In the course of the experiment, the present inventor has found something unexpected. It is said that it contains water up to a certain amount (about 5 times the weight of dry matter at a water temperature of 20 ° C) but not any more if the water temperature is constant, although there is some variation when soaking in tofu and tofu. It is. The amount of water at the time of success corresponds to that.

  The present inventor has arrived at the present invention on the assumption that the amount of water may be fixed to the above-mentioned fixed amount by once freezing ginger or tofu containing an appropriate amount of water. Therefore, an object of the present invention is to provide a method for retorting corn and tofu that hardly fails even if anyone does it. It is also an object to provide a semi-cooked product related thereto.

The soy sauce and tofu return cooking method of the present invention is characterized by having the following steps.
(a) A step of immersing dried mushrooms and tofu in water to absorb a sufficient amount of water if necessary.
(b) A step of packaging the above absorbed water and tofu and freezing rapidly.
(c) During cooking, the process of taking out the tofu and transferring it to a container as it is, and thawing and heating it so that the tofu is sufficiently returned.

  The soy sauce and tofu semi-cooked product of the present invention is (a) soaking the soy sauce and tofu to absorb a sufficient amount of water as required, and (b) subsequently packaging the above soaked soy sauce and tofu, It is obtained by freezing rapidly.

  According to the method of the present invention, heating is performed after sufficient water has reached the tofu core. For this reason, only the moisture naturally contained in the tofu and the tofu center of the tofu cause a thermal expansion phenomenon, and the core is moist and soft, so the problem that the core is hard and cannot be eaten has been eliminated. Furthermore, the original flavor of tofu and tofu is not impaired at all.

  The tofu returned in this way is almost undeformed and can be used as it is or cut into an appropriate size and used as it is in any dish such as boiled food, stuffed food, seasoned food, grilled food, fried food, and mixture. Specifically, it can be salad, steak, fry, hamburger, etc.

  In addition, according to the product of the present invention, since the steps (a) and (b) of the method have been completed, the purchaser has only to start from the range heating step of (c), so there is almost no risk of mistakes.

About 20 g (dry matter weight) of Koya tofu was soaked in plenty of water, the weight was measured over time, and changes in soaking time and weight of Koya tofu were examined (water temperature: about 20 ° C.). The results are shown in Table 3.

  As can be seen from Table 3, koji and tofu contain water up to a certain amount (about 5 times the weight of dry matter at a water temperature of 20 ° C) if the water temperature is constant, but no more. That is. Therefore, it is sufficient to absorb water for 1 to 5 minutes, usually about 2 to 4 minutes. The water may contain seasonings and the like.

  The water-absorbing soy sauce and tofu are packaged and rapidly frozen at −10 to −40 ° C. Packaging is performed by, for example, wrapping in a wrap or putting in a bag or tray.

When cooking, take it out of the packaging, transfer it to a container, thaw and heat it so that the tofu is fully restored. Thawing and heating are preferably performed in a microwave oven or steamer. At this time, if water is further added, as described above, the soy milk state is obtained via the liquid food state, so water should not be added.
<When using a microwave>

About 115 g (frozen weight) of each piece of frozen koji or tofu was wrapped and placed in a microwave oven, and changes in weight and properties with the passage of heating time were examined. The results are shown in Table 4.

The time required for thawing and heating is about 1 to 5 minutes, preferably about 2 to 3 minutes in a microwave oven, for each 115 g of water-absorbing weight or tofu.
<When using a steamer>

About 115g (water absorption weight) of each piece of frozen koji or tofu was placed in a steamer, and changes in weight and properties with the passage of steaming time were examined. The steamer used was a home steamer that had four rows of tofu and tofu. The results are shown in Table 5.

  The time required for thawing and heating is about 5 to 10 minutes, preferably about 6 to 8 minutes in a steamer (set temperature 80 ° C. to 100 ° C.) per one piece of frozen ginger or tofu with a water absorption weight of 115 g.

  The heating time varies slightly depending on the power used by the microwave oven, the heating power of the steamer, the size of the soup and tofu, etc., and it is preferable to display an appropriate time standard on the package or the like in advance. In addition, it is preferable that the cooking application example is clearly shown in the package.

  One piece of 20g dry tofu or tofu was immersed in water at 20 ° C and allowed to absorb water for 3 minutes. The soaked tofu and tofu were wrapped in wrap and snap frozen. At the time of back cooking, it was taken out from the wrap, transferred to the container as it was, and thawed and heated in a microwave oven (500 W) for 3 minutes.

  One piece of 20g dry tofu or tofu was immersed in water at 20 ° C and allowed to absorb water for 3 minutes. The soaked tofu and tofu were wrapped in wrap and snap frozen. During back-cooking, it was taken out of the wrap, and after thawing and heating for 7 minutes in a home-use steamer with only 4 pieces of koji and tofu, the koji and tofu were fully restored.

(Cooking example)
In Example 1 and Example 2, it was cooked as follows using the tofu and tofu in the returned state.

(1) Cut into small pieces to make salad ingredients.
(2) Steak style grilled on an iron plate.
(3) I put on clothes and made a fly.
(4) Crush it finely and mix with minced meat to make a hamburger.
(5) Apply pizza sauce on one side, put ingredients and cheese, bake in oven, and make pizza.
(6) A sweet and sour bean sauce was topped from above, topped with vegetables, and reheated in a microwave oven to make an anchovy tofu.
(7) Finely cut and fried in a Chinese-style sauce together with the cut vegetables and meat to make a stir-fried Chinese vegetable.

Claims (8)

A method for back cooking tofu or tofu characterized by having the following steps.
(a) A step of immersing dried mushrooms and tofu in water to absorb a sufficient amount of water if necessary.
(b) A step of packaging the above absorbed water and tofu and freezing rapidly.
(c) At the time of cooking, the process of taking out the above-mentioned soy sauce and tofu from the packaging, transferring it to a container as it is, and performing thawing and heating so that the soy sauce and tofu are sufficiently returned. The method according to claim 1, wherein the water absorption time is 1 to 5 minutes. The method according to claim 1 or 2, wherein thawing and heating are performed in a microwave oven. The method according to claim 3, wherein the microwave heating time is 1 to 5 minutes per one water-absorbing fridge or tofu. The method according to claim 1 or 2, wherein the thawing and heating are performed in a steamer. The method according to claim 5, wherein the heating time of the steamer is 5 to 10 minutes per one water-absorbing fridge or tofu. 6. The method according to any one of claims 1 to 5, further comprising a step of using the koji or tofu that has been fully returned as it is or cutting into a suitable size and using it for any of boiled food, stuffed food, seasoned food, grilled food, fried food, and mixed dishes. The method described in 1. (a) It is obtained by immersing the soy sauce or tofu in water to sufficiently absorb water, and (b) subsequently packaging the above absorbed water soup or tofu and rapidly freezing it. , Koya and tofu semi-cooked products.