JP4235982B2 - Processed tofu and method for producing the same - Google Patents

Description

The present invention relates to a processed tofu product. More particularly, the present invention relates to a processed tofu product that is stored frozen and thawed to cause no freezing damage, and to a processed tofu product using the processed tofu product as a raw material .

Tofu is a food ingredient that has been widely known as a traditional food since ancient times in Japan, and a number of methods for freezing it and processed tofu products have been proposed. For example, there is a frozen tofu that is frozen by adding a non-digestible dextrin and a thickening stabilizer to a paste made of tofu (see Patent Document 1).

In addition, a paste-like tofu that has been frozen by adding edible fat to dehydrated tofu has been proposed (see Patent Document 2). Moreover, what freezes, after emulsifying starch and / or carbonate with soy protein, water, and fats and oils is known (refer patent document 3).

There has also been proposed a frozen tofu paste in which sugar and / or sugar alcohol and alkali metal are added to tofu (see Patent Document 4). A processed soybean product having soy protein as a main component and a porous structure inside and having a snack-like texture has been proposed (see Patent Document 5).

There is also a proposal of a cheese-like dessert-like food based on soy milk (see Patent Document 6). Furthermore, a method for producing tofu sausage using tofu with a moisture content of 55 to 75%, livestock meat, fish meat, starch, and potatoes as raw materials has been proposed (see Patent Document 7).

There has also been known a bean noodle made of tofu as a main ingredient and made into a noodle form by adding wheat flour, hardwood flour, hen's egg, mountain potato, wormwood, soy milk and the like ( see Patent Document 8).

  JP-A-6-46784 (first page)   Japanese Patent Laid-Open No. 3-155864 (first page)   Japanese Patent Publication No.57-6897 (first page)   JP 4-79863 (first page)   Japanese Patent Laid-Open No. 5-79863 (first page)   JP 2001-275600 A (first page)   JP 63-133965 A (first page)   JP 59-55161 A (first page)

An object of the present invention is to provide a frozen product of tofu that does not cause freezing damage even after being frozen and stored for a long period of time as a raw material for processed tofu products. In addition, using this raw material, it is a processed tofu product with an excellent nutritional balance, and flavors and seasonings preferred by people, a new type of unprecedented that satisfies the demands of maintaining and improving health and taste The purpose is to provide processed tofu products.

In Japan, tofu has long enjoyed its unique texture and pale taste, and has been widely used as a traditional soybean processed food along with soy sauce and miso.
In recent years, Japanese society as a whole has become more health-conscious, and in parallel with this, medical research has progressed rapidly. Soybeans have the effect of preventing normal arteriosclerosis and myocardial infarction by maintaining normal cholesterol levels in the blood. Has been widely known.

Furthermore, in recent years, interest in lifestyle-related diseases, particularly adult diseases, has attracted attention, and the recognition that large intakes of foods containing animal-derived oils and fats are not desirable for maintaining health has been widely established.
Therefore, an increase in the intake of vegetable protein is required in the diet, but there is a limit to increase the intake in the form of tofu naturally, and any effective means to replace this is required.

Tofu made from soybeans has plant protein as the main component and is highly evaluated as a health food compared to animal protein. In addition, it is widely recognized that it is a food with excellent nutritional value, excellent nutritional balance, and excellent food quality as a plant-derived protein.

However, tofu prefers the simple taste of tofu and overwhelmingly eats as it is without modification. In addition, even when processed, there are many things that have been subjected to simple processing such as fried chicken, cancer throbbing, Takano tofu, soy milk, etc. Thus, changes and diversification due to processing were scarce, and the range of use as a foodstuff was narrow.

In addition, tofu is a so-called fast-moving food with extremely poor storage stability because of its high water content.
For this reason, research has been conducted to improve the storage stability. For example, it has been proposed to extend the shelf life by packaging retort packs of tofu, but this has not been the fundamental solution.

In general, there are frozen storage and dry storage as means for improving the preservability of food. In particular, frozen storage is often selected as a storage method that does not impair the taste of food.

However, it is known that when tofu is frozen, the soy protein of tofu undergoes freezing and transformation , is organized into a layered structure, and when it is thawed, it does not return to its original smooth structure.
The water separated from the inside of the tofu by freezing enters the tofu bubbles, which become ice crystals and grow.

As a result, when thawed, the portion with ice crystals remains as a spongy hole and a so-called freezing failure occurs. In freezing damage, the thawed tofu becomes Takano tofu, and the smooth texture of raw tofu is lost. Therefore, cryopreservation of tofu has been a difficult task.

Various means for solving this problem have been proposed, but it cannot be said that the taste and texture after thawing are sufficient to satisfy consumers. For this reason, it has been expected to develop a processed tofu product that can be stored for a long time by freezing and that maintains its original physical properties and texture after thawing.

Therefore, if a processed tofu product that can be frozen and stored with good quality is produced, the tofu produced in large quantities can be stored frozen and used as a raw material for processed tofu products whenever necessary. It can also contribute to the spread of processed products.

On the other hand, from the point of view of nutrition, it is desired to find new uses of tofu that contribute to the maintenance and promotion of health, or to expand the range of use, and to increase the chances of eating food factories and tofu. Traditionally, tofu is processed into snacks and sake snacks, but there are no dessert-like processed tofu products that are seasoned in various ways to serve as a snack for children.
In addition, no sausage-like flavor and texture that could withstand practical use was found.

As described above, this kind of tofu processed product with various proposed tofu as the main raw material or semi-main raw material has much inferior taste and texture compared to the original food, For this reason, the present condition is that there is no widely used processed tofu product.

Therefore, the present invention differs from a conventional processed product in that a processed tofu product using tofu (soy protein) with a good nutritional balance and good health as a main raw material or a semi-main raw material has a low calorie, high protein, and taste. It was also an issue to expand the range of tofu use by providing processed tofu products with flavors and flavors comparable to the original food.

Further, when tofu is used as a raw material for processed tofu products, since tofu contains a large amount of water, it is necessary to remove the water beforehand by some method. As a means for removing moisture, a method of removing moisture by placing and pressing a heavy stone is common.

However, this means is time consuming and laborious, and it is difficult to adjust the degree of moisture separation, and there is a problem in that the quality of processed tofu products using this means varies.

Therefore, the present invention has been made against the background of such a situation. As a result of various trial studies, the inventor has not yet clarified the theoretical mechanism by which this effect is obtained, but the tofu is steamed to thermally transform the protein, and to some extent water is removed. When edible oil and vinegar were added to form a paste and rapidly frozen, it was found that freezing damage would not occur even when thawed, and the present invention was completed based on this finding.

However, using tofu that has been heat- transformed by steaming tofu in advance, steaming and removing excess water in advance changed the physical properties that are less likely to cause freezing damage than raw tofu. The mixture of the salt, edible oil, and vinegar added to the paste has a synergistic effect, and the formation and growth of large ice crystals rapidly in the tissue As a result, it is presumed that the effect of preventing the occurrence of freezing damage was obtained.

Tofu is a food containing a large amount of water, and it is necessary to remove excess water in advance for freezing treatment. Therefore, in the present invention, as a method for removing excess water in advance when processing the product of the invention, a means capable of controlling the amount of water removed, that is, a method for steaming tofu is employed.

Further, a means for removing the water by freezing the tofu into a paste and then thawing it was also employed.

The frozen product in a plastic bag is immersed in water and thawed. At that time, in the case of cotton tofu, almost no separation of water is observed, but in the case of silken tofu, about 17% of the water is removed. . As a result, the water content and physical properties suitable for the processed tofu product of the present invention are adjusted in advance, and each can be used as a raw material for various processed tofu products.

In view of the current state that large intakes of foods containing animal-derived oils and fats and foods that cause lifestyle-related diseases in adults are considered to be a major health problem, tofu and tofu processing consisting of plant-derived proteins The goods have been reviewed.

  Therefore, in response to these demands, a processed tofu product having a quality that can be practically used in taste and flavor is provided to solve the above-mentioned problems. Moreover, as for the processed tofu product by this invention, one of the dessert cake type can provide the processed tofu product which can be eaten as a dessert cake-like confectionery having a novel texture for adults including children.

  Furthermore, when an appropriate auxiliary material and further minced meat are added to the main raw material of the present invention, a processed tofu product having a sausage texture and flavor can be obtained. In addition to this, according to the present invention, various flavors of various types such as coffee-like cakes, cheese-like cakes, and soy sauce-like cakes can be obtained and selected.

That is, the present invention includes steamed tofu 80.0-93.9% by weight, salt 1.2-5.0% by weight, edible oil 3.7-10.0% by weight, and vinegar 0.9-5.0. It is a processed tofu product free from the occurrence of freezing damage, characterized in that it is kneaded into a paste form after kneading the material with the addition of wt%, and is rapidly frozen, and it is 80.0 to 93.9 wt% of steamed tofu, A mixture of 1.2 to 5.0% by weight of salt, 3.7 to 10.0% by weight of edible oil and 0.9 to 5.0% by weight of vinegar is kneaded into a paste and then rapidly frozen. It is a processed tofu product free from the occurrence of freezing damage, characterized in that it is put in a sealed bag, immersed in water at 8-12 ° C. and thawed. Furthermore, steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% This is a method for producing a processed tofu product free from the occurrence of freezing damage, characterized in that the paste is kneaded into a paste and then rapidly frozen, and steamed tofu 80.0-93.9% by weight, A mixture of 1.2 to 5.0% by weight of salt, 3.7 to 10.0% by weight of edible oil and 0.9 to 5.0% by weight of vinegar was kneaded into a paste, and then rapidly mixed. It is also a method for producing a processed tofu product free from the occurrence of freezing damage, wherein the frozen product is put in a sealed bag, immersed in water at 8 to 12 ° C. and thawed. Also, steamed tofu 80.0-93.9%, salt 1.2-5.0%, cooking oil 3.7-10.0% and vinegar 0.9-5.0% Pasted into a paste, mixed with gelatin, agar, carrageenan or pectin, milk and / or soy milk, seasoning, liquor and heated to 60-70 ° C. The processed tofu product of the frozen confectionery style, characterized by adding and mixing one or two or more of pulp, pulp pieces and fruit juice, and cooling and solidifying this Steamed tofu 80.0-93.9%, salt 1.2-5.0%, cooking oil 3.7-10.0% and vinegar 0.9-5.0% After kneading the added material into a paste, it is quickly frozen and thawed into cream cheese, whole egg or egg yolk It is a cheesecake-style tofu processed product characterized by adding sugar, honey, fresh cream, lemon juice, vanilla essence and kneading it, putting it in a mold, and baking it at 100 to 220 ° C. for 30 to 120 minutes . Furthermore, steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% Kneaded and pasted into a paste, then quickly frozen and thawed into a combination of one or more of stored meat, chicken, fish, small fish, salt, sugar, type, A kneaded product-like tofu processed product, characterized by being kneaded with spices such as pepper and nutmeg, pasted into a mold or filled into a casing and formed into a rod shape, boiled or steamed Tofu 80.0-93.9% by weight, salt 1.2-5.0% by weight, cooking oil 3.7-10.0% by weight and vinegar 0.9-5.0% by weight Kneaded into a paste and then quickly frozen, and then thawed, kneaded with flour, salt and water, or densely packed After aging without 1 to 48 hours, is also the noodles style tofu workpiece, characterized in that the noodle by a conventional method. Also, steamed tofu 80.0-93.9%, salt 1.2-5.0%, cooking oil 3.7-10.0% and vinegar 0.9-5.0 % Kneaded into a paste after being kneaded, rapidly thawed, kneaded with flour, salt, sugar, baking soda or ammonia carbonate, water added to kneaded, sealed or unsealed 3 After being aged for 10 hours, it is fried in oil according to a conventional method formed to an appropriate size, and is then processed with karinto-style tofu. 0.093.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% added and kneaded paste Combined with one or more of sesame seeds, walnuts, beans, etc. What is characterized by mixing milk, sugar, salt and gelatin with food, heating to 60-70 ° C., adding the above-mentioned thawed paste, mixing, cooling and solidifying It is a frozen tofu processed tofu product.

The frozen tofu processed product of the present invention can be used widely as a raw material for processed foods because it does not cause freezing damage even when it is thawed, maintains the original taste and smooth texture before freezing. In addition, the frozen processed tofu product of the present invention can be stored for a long time as a raw material of processed food .

In addition, it can be distributed in a frozen state and has the effect of expanding the field of use of tofu. This has made it possible to eliminate restrictions on the form of distribution of raw tofu due to the physical properties of tofu and restrictions on the field of use.

Since the tofu is steamed in advance, the moisture content of the tofu can be controlled by adjusting the steaming time, and the quality of the processed frozen tofu product can be uniformly stabilized.
Unlike the conventional processed product, the processed tofu product to which the tofu of the present invention is added has an effect of providing a processed tofu product that is low in calories and high in protein and has the same taste and flavor as the original food.

In other words, the processed tofu product of the present invention is a healthy food that does not contain a large amount of animal fat and protein since it is mainly made of plant protein, so it can prevent adult lifestyle diseases, adult beauty food, health There is an effect that can be used as food and diet food.

In addition, this tofu processed product is mainly tofu that has been familiar to the Japanese since ancient times, so it does not get tired even if it is repeatedly eaten, and can be ingested continuously. Further, the processed tofu product having the texture and flavor of cheesecake, sausage and ham according to the present invention is suitable for those who need to refrain from intake of fat while refraining from intake of animal protein and fat. And can eat ham, etc., and can maintain and enjoy the same dietary habits as before.

In addition, since the noodles, frozen desserts, etc. of the present invention increase the opportunity for ingestion of tofu without impairing the original taste, there is an effect that can provide healthy food suitable for eight children and the elderly. is there. Moreover, since the processed tofu product of this invention has suppressed sweetness as a whole, there is no possibility of becoming an obese child by overeating even if given to children, and it is preferable as a snack with good digestion.

As the tofu used in the present invention, any of so-called cotton tofu and silken tofu can be used. Tofu is a food with a very high water content, with silk tofu having a solid content of 10-12% and even cotton tofu with only 10-20%.

Therefore, when this is used as a raw material for processed foods, it is necessary to remove some water in advance from the viewpoint of processing technology and enhancing the storage stability.

Therefore, in this invention, steamed tofu is used as a starting material, but by adjusting the steaming time, the amount of water to be removed can be controlled, and a bactericidal effect can be obtained by heating. As a result, the processed tofu product can be obtained. Preservability can be improved.

Tofu is usually steamed for about 15 minutes in a steamer, and about 16% of water is removed with cotton tofu (about 400 g, soft type).
About 15% of water is removed with cotton tofu (about 200 g, hard type cut in half).

Cotton tofu (about 400 g hard type) removes about 5% moisture. About 10% of water is removed with silk (about 200 g).

When steamed for about 30 minutes in a normal steamer, about 24% of water is removed with cotton tofu (about 400 g, soft type).
About 18% of water is removed with cotton tofu (about 200 g, hard type cut in half).

Cotton tofu (about 400g hard type) removes about 9% moisture. About 16% of water is removed with silk (about 200 g).

As described above, since the moisture removed from the tofu can be adjusted according to the length of the steaming time, the moisture content of the tofu can be freely controlled by adjusting the steaming time.

Therefore, the frozen tofu processed product obtained can be obtained with a uniform and stable quality.
Therefore, in the present invention, the tofu can be any of commercially available cotton tofu and silk tofu. What is necessary is just to adjust in the process of steaming time and other processes by the difference in moisture content.

A predetermined amount of salt, edible oil and vinegar are added to steamed tofu and kneaded with a mixer for 3 to 5 minutes to form a paste. In addition to the mixer, a ball cutter, a cutter mixer, a silent mixer or the like can be used to make the paste.

The salt to be added can be any commercially available salt.
The edible oil to be added is, for example, rapeseed oil, soybean oil, corn oil, sesame oil, palm oil, safflower oil, palm oil, hardened coconut oil, peanut oil, cottonseed oil, hardened cottonseed oil, sunflower oil, rice bran oil, olive oil, Examples include vegetable oils such as cocoa oil, wheat germ oil, mustard oil, avocado oil, camellia oil, butter, lard, beef tallow, whale oil, fish oil, liver oil, beeswax, etc. preferable.

In the liquid state, it may be kneaded with steamed tofu as it is. In the case of butter, lard and other solid fats and oils, they are preheated and liquefied and kneaded, or warmed with tofu and liquefied and kneaded. good.

The blending ratio of tofu, salt, edible oil and vinegar in the obtained processed tofu product is as follows. As a result of examining and testing various combinations, those that have been effective in preventing the occurrence of freezing damage are summarized in a list.

In any case, samples after thawing were tasted, but the texture was smooth and no freezing damage was observed. In addition, only salt and edible oil were added, and vinegar was not added under the same conditions as in the test. The sample was frozen and thawed, but it was clearly crusty and freezing damage had occurred. It was confirmed.

As a result, it seems that these synergistic effects due to the blending ratio of steamed tofu, salt, edible oil and vinegar prevent the occurrence of freezing damage.

Tofu is 80.0-93.9 wt%. When the amount is less than 80.0% by weight, the amount of salt, edible oil and vinegar is relatively increased and the taste is impaired. On the other hand, when it exceeds 93.9% by weight, the effect of preventing the occurrence of sufficient freezing damage cannot be obtained.

The addition amount of the salt is 1.2 to 5.0% by weight. If the amount is less than 1.2% by weight, the effect of preventing the occurrence of sufficient freezing damage cannot be obtained. Moreover, when it exceeds 5.0 weight% , the salty taste of the obtained processed tofu product becomes strong and is not preferable.

The amount of edible oil added is 3.7 to 10.0% by weight. If the amount is less than 3.7% by weight, the effect of preventing the occurrence of sufficient freezing damage cannot be obtained. Moreover, since a taste will become oily when it exceeds 10.0 weight% , it is unpreferable.

As for vinegar, any commercially available vinegar can be used. The amount of vinegar added is 0.9 to 5.0% by weight. If the amount is less than 0.9% by weight, the effect of preventing the occurrence of sufficient freezing damage cannot be obtained. On the other hand, if it exceeds 5.0% by weight, the sour taste of the obtained tofu product becomes strong, which is not preferable.

Tofu must be steamed in advance. When a predetermined amount of salt, cooking oil, and vinegar are added to the steamed tofu and kneaded for 3 to 5 minutes with a mixer or the like, a smooth tofu paste is obtained.
This is put in a plastic bag or a container and rapidly frozen as it is. However, in the quick freezing, it is rapidly frozen at −18 to −20 ° C. in a freezer and kept as it is for 24 hours to be completely frozen to the center point.

The plastic bag should be pressed to form a flat plate. When freezing and thawing into this shape, the time for freezing and thawing can be shortened compared to the case of lumping. The returned state is also good.

  The thawing of this is performed in a state of being put in a plastic bag, but the thawing of the 1 kg lump containing the frozen product in a plastic bag takes 5 to 6 hours if it is naturally thawed at room temperature of 20 ° C. If it is thawed in a refrigerator at a temperature of 5 to 10 ° C., it takes 10 to 12 hours, and if it is immersed in water at 8 to 12 ° C., it takes 4 to 5 hours, but any thawing method can be adopted.

In the thawing, the method of thawing gently by immersing in water at 8 to 12 ° C. for 4 to 6 hours causes the least freezing damage. Preferably it is 5 hours at 10 ° C. water.
During the thawing process, no separation of water was observed in the case of cotton tofu, and about 17% of water separation was observed in the case of silken tofu.

The tofu of the present invention is made into a paste and then frozen and thawed without any roughness, the same as the texture before freezing, and so-called freezing damage is not observed.
The tofu frozen in paste form according to the present invention can be stored for a long time as a raw material for processed tofu products and can be distributed in a frozen state.

  In addition, since it can be used as a raw material for processed tofu products, the range of use of tofu can be expanded, and this can be sold as a raw material product. The frozen tofu processed product of the present invention has the conventional disadvantages of tofu, fast decay, weakness to impact during transportation, and loss of shape and chipping, so that it could not be transported in large distances, It overcomes the disadvantages of raw tofu, such as foods with a high moisture content, which are very poor in transport efficiency.

  As a result, it was possible to provide general characteristics that can be stably secured and utilized as a food ingredient to be used in combination with other foods. That is, the distribution form was restricted and the use range was restricted.

Moreover, even if it was frozen, there was no freezing failure and the original taste and smooth texture of tofu could be maintained. In addition, this frozen processed tofu product was stored at -20 ° C for 3 months, thawed and sampled, but there was no change in texture with the tofu paste before freezing, and there was no roughness and the occurrence of freezing damage was prevented. .

  Next, various processed tofu products of the present invention are included. The processing means are also steamed in a mold, baked, filled in a casing, boiled or steamed, dry roasted, cooled and hardened, noodles, garlic, etc. There is.

  The processed tofu products thus obtained are, for example, cake-like or cheesecake-like processed tofu products, processed product-like tofu products, processed noodle-like tofu products such as udon and soba noodles, processed kaolin-style tofu products, sesame tofu-style products Processed tofu products, frozen dessert processed tofu products, and sprinkled tofu processed products.

When using as a raw material for processed tofu products, since the tofu contains a large amount of moisture, the processed product becomes watery unless the moisture is removed in advance. Therefore, it is necessary to adjust the moisture content to be suitable for the intended processing.

  As a means for removing moisture, a method of removing moisture by placing and pressing a heavy stone is common. However, this means is problematic in that it takes time and labor, and it is difficult to adjust moisture, resulting in variations in the quality of processed tofu products using the means.

Therefore, in this invention, the method of removing the water content of the tofu, which is the main raw material, also uses the steamed tofu, adjusts the steaming time, controls the water content of the tofu, and stabilizes the quality uniformly. Use it after freezing and thawing.
In the present invention, even when using tofu that is not frozen, steamed tofu is used, so that the water content can be controlled in the same manner as when freezing.

This invention uses the following tofu as the main raw material.

A steamed tofu kneaded with a predetermined amount of salt, edible oil, and vinegar is used.
( Claim 5 ) It is a frozen tofu-like processed tofu product. The pulp and pulp pieces to be added include grapes, la France, cherries, pears, peaches, apples, strawberries, strawberries, melons, watermelons, etc., which are selected according to the season and taste.

This is an example in which steamed tofu is mixed with a predetermined amount of salt, edible oil, and vinegar, kneaded into a paste, rapidly frozen, and thawed.

( Claim 6 )
It is a cheesecake-style tofu processed product.
( Claim 7 )
Boiled or steamed kneaded product-like processed tofu.
Stored meat includes beef and pork. Liquors include wine, sake, whiskey, liqueur and the like. Fish meat includes taro, surimi, kimchi, salmon and crab. Small fish include salmon, horse mackerel, and shrimp.

( Claim 8 )
It is a processed noodle-like tofu.
( Claim 9 )
Karinto-style processed tofu.
The sugar solution of clothing includes those in which sugar is dissolved and those in which brown sugar is dissolved.
( Claim 10 )
It is a frozen tofu-like processed tofu product. Tofu includes peanuts, fava beans, peas and azuki beans.

  Examples of the present invention will be described below.

Refer to the flow sheet diagram showing the manufacturing process of FIG. The manufacturing method will be described below.
Steam one cotton tofu (about 400 g) on the market with a normal steamer for 10-15 minutes.
When tofu is steamed and heated, the protein of tofu is thermally transformed and becomes slightly hard, and at the same time, about 16% of the water of the tofu is dehydrated.

  The steamed tofu was added with the following recipe except for tofu, kneaded with a mixer for 3 to 5 minutes to form a paste, and then quickly frozen in a plastic bag.

Tofu 400g
12g of salt
30 cc salad oil
Vinegar 5cc

The mixer used was Matsushita Electric Industrial Co., Ltd., trade name fiber mixer, and the number of revolutions was 11500 / min. Freezing was rapidly frozen at −18 ° C. in a freezer, kept as it was for 24 hours, and completely frozen to the center to obtain a processed tofu product in which pasty tofu was frozen.
When this is used for other kinds of processed tofu products, it is thawed and used in a state of being put in a plastic bag.

  The fast-frozen product was immersed in water at 10 ° C. for 5 hours and thawed after 24 hours. Although this was tasted, there was no special change compared with the paste before freezing, and it had a smooth texture similar to that before freezing, was not rough, and so-called freezing damage was not observed.

In addition, the frozen tofu paste, 3 months, those that were stored at -20 ℃, was tasting what was thawed by the above-mentioned conditions, refrigeration failure-specific The variability was observed.

A mixture of 12 g of salt, 30 cc of cooking oil and 5 cc of vinegar added to 400 g of steamed tofu is kneaded with the mixer described in Example 1 to make a paste. When tofu is steamed and heated, the protein of tofu is thermally transformed and becomes slightly hard, and at the same time, about 16% of the water of the tofu is dehydrated.

Tofu 400g
350 cc milk
50g sugar
4g salt
Wine 40cc
12g gelatin
La France 50g

  Separately, the tofu is added to the above recipe, kneaded with the mixer described above, and heated to 60-70 ° C. to prepare. The paste-like material was added and mixed, and after adding grape pulp, the mixture was cooled to 6 ° C. and solidified. A frozen dessert-like processed tofu product was obtained. Eat in the cold state as it is.

  Instead of milk and soy milk, only soy milk or only milk may be blended.

  Sake, whiskey, or liqueur may be selected instead of wine.

  Instead of gelatin, any one of agar, carrageenan and pectin may be used as a coagulant.

  Moreover, it may replace with grape and may add another pulp or a piece of pulp. In this case, the pulp or piece of fruit to be added is selected according to the season and taste, such as La France, cherry, pear, peach, apple, strawberry, strawberries, melon, watermelon. In addition, fruit juice may be added instead of pulp or a piece of pulp. The juice is selected from orange, peach, tangerine and grape juice.

The thawing processed tofu product obtained in Example 1 is added to the processed product of the following tofu and kneaded with the mixer described in Example 1 to obtain a paste.

Recipe Table Cream Cheese 200g
3 whole eggs, 100cc fresh cream
Lemon juice 3cc
1-2 drops of vanilla essence

When this is placed in a metal 222 mm × 92 mm × 62 mm metal pound mold and baked in an oven at 180 ° C. for about 40 minutes, a cheesecake-like tofu processed product is obtained.
The resulting product has the same appearance and taste as a normal baked cheesecake.

The thawing processed tofu product obtained in Example 1 is added to the processed product of the following tofu and kneaded with the mixer described in Example 1 to obtain a paste. This was filled in an edible casing and formed into a rod shape and boiled for about 40 minutes.

Recipe: Livestock meat (cattle, half pig) 500g
15g salt
1/2 teaspoon pepper
Sake 10cc
Sodium nitrite 0.1g

The edible casing material may be any commercially available one.
When this is boiled at 70 to 75 ° C. for 30 to 50 minutes, a processed product-like tofu product is obtained.

  The resulting product has the same appearance and taste as ordinary sausages.

  Instead of livestock meat, any one of chicken, fish and small fish or a combination of two or more may be used.

  Instead of pepper, one of nutmeg, coriander, garlic, sage, thyme or a combination of two or more may be used.

  Fish meat includes sardine, sardine, salmon, shrimp and crab, and any one or a combination of two or more may be used.

  Small fish includes sardine, horse mackerel, and shrimp, and one kind or a combination of two or more kinds may be used.

To the 340 g of the thawed tofu product obtained in Example 1, the product in the following recipe is added, and the mixture is kneaded with the mixer described in Example 1 to make a paste, and filled into an edible casing. And formed into a rod shape.

Recipe: Livestock meat (cattle, half pig) 500g
15g salt
Spice (pepper) 1/2 teaspoon
Sake 10cc

The edible casing material may be any commercially available one.
When this is boiled at 70 to 75 ° C. for 30 to 50 minutes, a processed product-like tofu product is obtained.

  The resulting product has the same appearance and taste as ordinary sausages.

The pasty product of Example 5 before being filled into an edible casing was hermetically filled in a nylon plastic bag and steamed with a steamer. What was obtained is a ham-like lump, which can be appropriately cut and eaten.
Nylon plastic bags used for packaging were manufactured by Asahi Kasei Packs Co., Ltd., trade name, Hiryu. As the packaging machine, a tabletop packaging machine manufactured by Sharp Corporation was used.

Add 95% of the processed tofu product obtained in Example 1 to the processed product of the following recipe, knead by hand, seal in a plastic bag and leave for 1 hour.

This is taken out, kneaded by hand, and aged for 2 hours in a sealed state in a plastic bag.
Take it out, spread it thinly, put it in a plastic bag again, seal it, and let it sit for 30 minutes.

Recipe: 300g flour
12g of salt
5cc water
If this is made by a conventional method with a noodle making machine, a noodle-like processed tofu product is obtained. Boil and eat like normal noodles.

  The obtained product tasted almost the same as ordinary noodles.

The unsealed state described in Example 6 was aged for 3 to 24 hours at room temperature in a non-sealed state.
Boil and eat like normal noodles. The resulting product tasted almost the same as ordinary noodles.

To 95 g of the thawed processed tofu product obtained in Example 1, the following recipe is added and kneaded with the mixer described in Example 1 to obtain a paste.

Recipe: 300g flour
40g sugar
Ammonia carbonate 5g
Baking soda 1.5g
1g of salt
15cc water

  The paste-like product is aged for 4 hours in a plastic bag and sealed.

  This is extended to a thickness of 5 mm and cut into a 5 mm square bar shape. When this is fried with a 170 ° C. salad oil by a conventional method, a sugar solution is put on it, dried by sending wind, a processed tofu product of karin and wind is obtained.

Liquid sugar garments are made by adding brown sugar and granulated sugar in 120 cc of water , heating to dissolve and simmering. The resulting product had the same appearance and taste as normal saccharose. Ammonia carbonate may be used in place of the baking soda of the swelling agent.

To the 340 g of the thawed tofu product obtained in Example 1, the following recipe is added and kneaded with the mixer described in Example 1 to obtain a paste.
Dissolve 12 g of gelatin in 100 cc of water. To milk heated to 70 ° C., sugar, salt, sesame and gelatin are mixed with the following composition, and the paste-like tofu is added and mixed.

Formulation table Milk 400cc
4g salt
50g sugar
70g sesame
12g gelatin

When this is cooled to 6 ° C. and hardened, a frozen dessert-like processed tofu product is obtained. Eat in the cold state as it is. What was obtained is a frozen dessert with a sesame flavor.

Of the formulation of Example 9 , walnuts were added instead of sesame.

Of the formulation of Example 9 , beans were added instead of sesame.
For beans, peanuts, azuki bean and soy can be used, and may be selected and added according to taste.

  The present invention newly opens up and expands the use of tofu, and contributes to the development of the food industry.

Flow sheet diagram showing the manufacturing process of this invention

Claims (10)

Steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% A tofu processed product free from the occurrence of freezing damage, characterized by being kneaded into a paste and then rapidly frozen. Steamed tofu 80.0-93.9% by weight, salt 1.2-5.0% by weight, cooking oil 3.7-10.0% by weight and vinegar 0.9-5.0% by weight A tofu processed product free from the occurrence of freezing damage, characterized in that after being kneaded into a paste and then rapidly frozen, it is placed in a sealed bag, immersed in water at 8 to 12 ° C. and thawed. Steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% A method for producing a processed tofu product free from the occurrence of freezing damage, characterized in that the paste is kneaded into a paste and then rapidly frozen. Steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% Processed into a paste-like product, which is rapidly frozen and put in a sealed bag, immersed in water at 8 to 12 ° C. and thawed, and free from any freezing damage Manufacturing method. Steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% And paste into gelatin, agar, carrageenan or pectin, milk and / or soy milk, seasoning, liquor and heated to 60-70 ° C. A tofu processed product of a cold confectionery style, characterized by adding and mixing, adding one or a combination of two or more of pulp, pulp pieces and fruit juice, and cooling and solidifying this. Steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% Kneaded into a paste and then quickly frozen and thawed, kneaded with cream cheese, whole egg or egg yolk, sugar, honey, fresh cream, lemon juice, vanilla essence and put into a mold A cheesecake-style tofu processed product characterized by being baked at 100 to 220 ° C. for 30 to 120 minutes. Steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% Kneaded into a paste and then quickly frozen and thawed into a combination of one or more of stored meat, chicken, fish and small fish, salt, sugar, type, pepper, A kneaded product-like tofu processed product, characterized in that a spice such as nutmeg is kneaded into a paste, put into a mold or filled into a casing and formed into a rod shape, boiled or steamed. Steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% After kneading and pasting into a paste, rapidly freezing, thawing this, adding flour, salt, water, kneading or aging for 1 to 48 hours without sealing, then making noodles by conventional methods A processed noodle-like tofu product. Steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt % Kneaded into a paste and then quickly frozen, and then thawed, kneaded with flour, salt, sugar, sodium bicarbonate or ammonia carbonate, and water, sealed or unsealed for 3-10 hours A garlic-style tofu processed product characterized by drying after aging, fried in oil according to a conventional method formed in an appropriate size, put on a garment of sugar solution, and dried the garment. Steamed tofu 80.0-93.9 wt%, salt 1.2-5.0 wt%, cooking oil 3.7-10.0 wt% and vinegar 0.9-5.0 wt% Kneaded into a paste, and then quickly frozen and thawed with a mixture of one or more of sesame, walnuts, and beans with milk, sugar, salt and gelatin. A frozen dessert-like processed tofu product obtained by adding the above-mentioned thawed and paste-like product to a product heated to 60 to 70 ° C., mixing, cooling and solidifying the product.

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