JPH02283253A

JPH02283253A - Bean curd containing rice flour

Info

Publication number: JPH02283253A
Application number: JP1105099A
Authority: JP
Inventors: Rumi Shibata; 柴田　ルミ
Original assignee: Individual
Current assignee: Individual
Priority date: 1989-04-25
Filing date: 1989-04-25
Publication date: 1990-11-20

Abstract

PURPOSE:To prepare bean curd containing rice flour, having thick taste, rich in proteins and useful as a health food by kneading rice flour with bean curd in place of water. CONSTITUTION:The objective bean curd containing rice flour can be prepared e.g. by adding 250g of bean curd to 200g of rice flour and kneading the components.

Description

【発明の詳細な説明】（イ）産業上の利用分野この発明は、白玉粉を水のかわりに豆腐で練った白玉豆
腐に関するものである。DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application This invention relates to shiratama tofu made by kneading shiratama flour with tofu instead of water.

（ロ）従来の技術これまで白玉粉は、菓子や料理の材料として水で棟って
使われていた。(b) Conventional technology Until now, shiratamako was used as an ingredient for sweets and cooking by boiling it with water.

（ハ）発明が解決しようとする課題白玉粉を水で練っただけでは栄養的にかたよりがある。(c) Problems to be solved by the invention If you just knead shiratamako with water, it will be nutritionally unbalanced.

一般に白玉粉はお汁粉や和菓子に使われることが多いの
で栄養的かたよりは顕著である。In general, shiratamako is often used for oshiruko and Japanese sweets, so its nutritional value is more noticeable.

料理につかわれる場合もやはりかたよる。When it is used in cooking, it also depends.

この発明が解決しようとする課題は、白玉粉の栄養的か
たよりをなくすには、どのような手段を講じればよいか
という点にある。The problem to be solved by this invention is what measures should be taken to eliminate the nutritional imbalance of Shiratamako.

（ニ）課題を解決するための手段本発明はそのような欠点を除くために考え出されたもの
である。すなわち白玉粉を水のかわりに豆腐で練った白
玉豆腐である。(d) Means for Solving the Problems The present invention has been devised to eliminate such drawbacks. In other words, Shiratama tofu is made by kneading Shiratama flour with tofu instead of water.

（ホ）作用白玉粉を水のかわりに豆腐で練り、水で練ったものと同
様に使う。(e) Effect Shiratamako is kneaded with tofu instead of water and used in the same way as kneaded with water.

（へ）実施例白玉粉と豆腐の基本的な割合は白玉粉２００グラムに豆
腐２５０グラムくらいだが、使用目的により白玉粉か豆
腐の量を増減すれば、やわらかさは自由に変えられる。(f) Example The basic ratio of shiratamako and tofu is about 200g of shiratamako and 250g of tofu, but the softness can be changed freely by increasing or decreasing the amount of shiratamako or tofu depending on the purpose of use.

白玉粉を水で練ったものと同様にお汁粉に入れたり、菓
子の材料につかう。Shiratamako is mixed with water and added to shiruko (shiruko) or used as an ingredient in sweets.

また最近は健康食に人気があるので、白玉豆腐で肉や野
菜をバランスよくまぜた具を包んだり。Also, recently it has become popular as a health food, so Shiratama tofu is used to wrap a well-balanced mixture of meat and vegetables.

細かくきざんだ野菜、わかめ、梅干し等の健康食品をま
ぜあわせるなどして、料理材料として幅広くつかえる。It can be used in a wide range of cooking ingredients, such as by mixing finely chopped vegetables, wakame seaweed, pickled plums, and other healthy foods.

（ト）発明の効果（１）味は水で練ったものよりこくがある。(g) Effects of the invention (1) The taste is richer than that made with water.

（２）白玉粉に豆腐が混ぜであるのでこれを食べれば良
質の蛋白質が取れる。特に菓子類に白玉豆腐を使った場
合、菓子類には不足しがちな蛋白質をおぎなえるので栄
養的に優れたものになる。(2) Shiratamako is mixed with tofu, so if you eat this you can get high quality protein. In particular, when shiratama tofu is used in sweets, it is nutritionally superior because it provides the protein that sweets tend to lack.

（３）白玉豆腐を材料とすれば豆腐料理なので最近ブー
ムの和食料理店などで健康食として客に勧められる。(3) If Shiratama tofu is used as an ingredient, it is a tofu dish, and is recommended to customers as a healthy food at Japanese restaurants, which have recently become popular.

（４）いままで限られていた白玉粉の利用範囲が広がる
。(4) The range of uses for Shiratamako, which was limited until now, will be expanded.

Claims

[Claims]

Shiratama tofu made by kneading Shiratama flour with tofu instead of water.