JPH02138947A - Garlic-containing bean curd - Google Patents

Abstract

PURPOSE:To prepare a garlic-containing bean curd having high nutritive value and emitting fragrant garlic odor in eating by adding raw garlic to bean curd during the conventional process for the preparation of bean curd. CONSTITUTION:Soybeans soaked with water are crushed with a mixer. The obtained soybean slurry is boiled, filtered with a filter bag, added with an arbitrary amount of finely cut raw garlic or grated garlic. thoroughly stirred, added with a coagulant and solidified in a mold.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention is a tofu flavored with fresh garlic added to ordinary tofu.

(Prior Art) Conventionally, tofu was simply made by straining soybeans and hardening the soymilk with a coagulant.

(Problem to be solved by the invention) This had the following drawbacks.

Because it is simply made by straining soybeans and hardening the soy milk with a coagulant, it has a monotonous flavor and its edible range is limited.

The present invention has been made to eliminate this drawback.

(Means for Solving the Problems) It consists of soybeans as ingredients, natural bittern as a coagulant, a small amount of water, and fresh garlic, and is manufactured in the following steps.

The first step is to wash the soybeans thoroughly and soak them in water, then put the soaked soybeans in a blender and add water little by little to make Kudaki-go.

The second step is to boil the go and strain it in a strainer bag.

In the third step, add fresh garlic to the strained gourd and stir well. Next, add bittern and stir. After a while, discard the supernatant liquid.

The fourth step is to scoop the go, which has begun to harden, into a mold lined with rice cloth, cover it with a wooden lid and weigh it down with light stones, and once it hardens, place it in water and expose it.

The present invention is garlic tofu produced by the above manufacturing process.

(Action) The coagulant coagulates glycinin, a protein in soybeans, with calcium salt.

In addition to natural bittern, there are other coagulating agents such as calcium chloride and calcium sulfate.

(Example) Examples of the present invention will be described below.

(b) For example, the ingredients for two tofu are 2 cups of soybeans, 1 heaped teaspoon of coagulant (natural bittern), 1 teaspoon of minced or grated fresh garlic (the amount will increase or decrease depending on the taste), and water. 7 cups.

(b) The first step is to thoroughly wash the soybeans and soak them in about 7 cups of water, then add water little by little to the soaked soybeans and put them in a mixer to make kudaki go.

The second step is to boil 8 cups of water in a pot, add the go and boil it, then pour it into a strainer bag and squeeze it out while still hot. At this time, leave only the soy milk and discard the squeezed residue.

The third step is to add fresh garlic to the strained gourd and stir well. Next, dissolve the bittern in 1 cup of lukewarm water, and add the bittern liquid in 2-3 times every few minutes. After a while, remove the supernatant. Discard the liquid.

The fourth step is to scoop the go that has begun to harden into a mold lined with a rice flour cloth, cover it with a wooden lid and place a light weight on it, and when it hardens, place it in water and expose it, and when the bittern is removed, it is ready.

The present invention manufactures this through the steps described above.

(Effects of the invention) It can be used in various dishes and is a highly nutritious food. In particular, since it uses fresh garlic, it has a fragrant garlic scent when you eat it, but the unpleasant garlic smell disappears a little while after eating due to the action of enzymes.

Claims (1)

[Claims] Garlic tofu is made by making soybeans in a blender, then boiling them, adding fresh garlic, and adding a coagulant, then putting them into a mold and solidifying them.