JPH01296951A - Preparation of bean-curd containing kneaded spice - Google Patents

Abstract

PURPOSE:To obtain the subject bean-curd in low cost by kneading spices such as mustard, Japanese horseradish, etc., and imparting fluidity, then injecting into a coagulated bean-curd through injecting nozzle of thin diameter, with keeping the formed state of the bean-curd and readily injecting into any place. CONSTITUTION:Mustard or Japanese horseradish, etc., is grated and kneaded to a fluid, then extruded from top end of injecting nozzles 2 inserted into a bean-curd 1 to obtain the aimed bean-curd.

Description

[Detailed description of the invention] [llll Kitakami application field]

The present invention relates to a method for producing seasoned tofu containing seasonings such as mustard and wasabi.

[Conventional methods and problems to be solved by the invention] Conventional silk tofu with seasonings is produced by mixing powdered seasonings with uncoagulated soy milk and coagulating it, or by dividing the coagulated σfu into two parts and making it into a paste. The condiments were placed on the cut surface and the 11 parts were combined to produce the condiments.However, since it is better to use paste-like condiments for flavor, powdered condiments were added to the soy milk before coagulation. The method of mixing and coagulating is not reasonable;
In addition, in the case where the condiment paste is placed in two halves and the condiment paste is placed on the cut surface, the divided surface covers the whole area, so even if the two parts are put together, it easily slips off, making it difficult to handle in packaging or to eat. In the case of adding condiments to Zara-ni firm tofu, the condiments were placed on the tofu placed on an open cloth cutter, and the condiments were placed inside the tofu by squeezing the cloth 9J. For this reason, it was troublesome and time-consuming, making it unsuitable for mass production.

[To solve the problem - Step 1] Therefore, the present invention provides a method for producing seasoned tofu that can maintain the shape of tofu regardless of the type of silken σ-fu or firm tofu and is suitable for mass production. Therefore, in the present invention, condiments such as mustard and wasabi are mixed to make them fluid, and a small-diameter injection nozzle is inserted into the solidified tofu, and the condiments are forced out from the nozzle and poured into the tofu. The method for producing seasoned tofu involves injecting and disposing seasoning paste.

[For use]

All you have to do is insert a small-diameter injection nozzle into the tofu and force-feed the seasoning into the nozzle, and since the seasoning is in the form of a paste, it will be squeezed out of the nozzle. The nozzle insertion part polymerizes under the tofu's own weight after the nozzle is removed, and since that part is only a small part, the tofu will not fall apart.

【Example】

Hereinafter, details of the present invention will be explained with reference to the drawings. :fS1 diagram shows Ml solidified into a cylindrical shape.
We are about to insert the injection nozzle 2, which is branched into a pressure feed pipe K connected to an injection device (not shown), into strained tofu l, and fill the pressure feed pipe K with mustard paste, as shown in Fig. 2. The nozzle 2 is inserted into the tofu 1, and the mustard paste 3 is forced out from the pressure feeding pipe K by the pressure operation of the injection device. As a result, a mustard U-rot S with two places of mustard paste placed in the center is formed. In this way, according to this example, the mustard paste 3 can be placed inside the tofu 1 without dividing it, and the insertion part of the nozzle 2 polymerizes under the own weight of the tofu 1 after the nozzle 2 is removed, and that part is extremely Because of this part, the tofu does not fall apart. Although this example is constructed as in 1Tij, the present invention is not limited thereto.For example, any type of condiment may be used, such as mustard, wasabi, ginger, plum meat, etc., grated and kneaded to form a liquid. That's fine. Moreover, the type and shape of tofu are not limited either. Furthermore, the location and number of condiments within the tofu are also appropriate, and several types of condiments may be placed separately within one tofu. The injection nozzle should preferably have a diameter as small as possible, and the f-stage for squeezing out the seasoning from the nozzle is also optional.In addition to using one machine, it is also possible to inject the seasoning by hand like an injection.

【Effect of the invention】

Therefore, according to the present invention, instead of dividing Gu as in the past, the nozzle is inserted into the tofu and the condiments are squeezed out. Therefore, the tofu does not collapse from the place where the condiments are placed, and the tofu is shaped. It has the effect of retaining. In addition, the nozzle injection makes it easy to place the condiments.
It is suitable for giving birth. Furthermore, since it is injected through a nozzle, the condiments can be placed anywhere and can be injected regardless of the shape of the tofu.

[Brief explanation of the drawing]

The drawings are for explaining the present invention. Figure 1 is a perspective view of the nozzle being inserted into tofu, and Figure 2 is a cross-sectional view of the nozzle being inserted and mustard paste squeezed out. , FIG. 3 is a sectional view with the nozzle removed. 1: Tofu, 2: Injection nozzle, 3: Mustard paste, S: Mustard tofu.

Claims (1)

[Claims] (1) Knead condiments such as mustard and wasabi to give fluidity,
A method for producing tofu containing seasonings, which comprises inserting a small-diameter injection nozzle into solidified tofu and squeezing out the seasonings from the nozzle to inject and arrange the seasonings into the tofu.