JPH03155764A - Paste like soybean curd and its production - Google Patents

Abstract

PURPOSE:To obtain the title soybean curd capable of readily handling and utilizing by kneading with hamburger and boiled fish paste, etc., without causing separation of water content when frozen by freezing, thawing, compressing and dehydrating soybean curd and kneading the dehydrated soybean with edible oil and fat. CONSTITUTION:Soybean curd is frozen and then thawed, compressed and dehy drated until solid content ratio becomes 20-50wt.% and then kneaded with edible oil and fat of 10-40wt.% based on the treated soybean, as necessary while heating to provide the objective soybean curd.

Description

[Detailed Description of the Invention] Industrial Application Fields The present invention expands the uses of conventional tofu, and because of its low moisture content, it can be sterilized at high temperatures, and there is no change in quality due to moisture separation even when frozen. The present invention relates to a paste-like tofu that has many advantages such as being easy to handle in terms of logistics without being damaged by deformation, and a method for producing the same.

BACKGROUND OF THE INVENTION Conventionally, tofu has been manufactured and distributed in molded or solid forms, although there are some differences in shape. The solid content of this kind of tofu is 10-12% if it is silken.
Even in the case of cotton sieves, it is only 15 to 20%, so it is easy to lose its shape during the distribution process, and when high temperature sterilization or frozen distribution is performed, the quality changes due to separation of moisture, etc., so such treatment and distribution are prohibited. The problem was that there were no other options available.

On the other hand, in terms of the use of tofu, as eating habits have evolved from traditional cooking uses to more Western-style foods, new needs have arisen for using tofu in combination with other foods, and molded or solid tofu has become more popular. Tofu is increasingly being used after undergoing a dehydration process, and there is a strong demand for new processed tofu products that can fully meet these needs.

Problems to be Solved by the Invention The present invention overcomes the drawbacks of conventional ordinary tofu, and provides stable quality tofu that does not cause problems in high temperature sterilization, freezing, or distribution, and is compatible with the Westernized dietary lifestyle. It was created with the aim of providing a paste-like tofu.

Means for Solving the Problems The present inventor has conducted various studies in order to develop paste-like tofu having the above-mentioned preferable characteristics. The present inventors have discovered that a paste-like tofu prepared by blending edible oils and fats is suitable for the purpose, and based on this knowledge, they have completed the present invention.

That is, the present invention provides a paste-like tofu prepared by blending edible fats and oils in an amount of 10 to 40% by weight to dehydrated tofu having a solid content of 20 to 50% by weight.

The present invention will be explained in detail below.

The tofu dehydrate, which is the main component of the pasty tofu of the present invention, has a solid content of 20 to 50% by weight, preferably 30% by weight.
It is contained in a proportion of ~45% by weight. If the solid content is less than 20% by weight, there will be too much moisture and it will be difficult to obtain a paste in which edible oils and fats are evenly mixed, and if it exceeds 50% by weight, it will be difficult to obtain.
Even if it is obtained, it is not desirable because the desired effect cannot be further improved and it is not economical.

Such dehydrated tofu is usually made by freezing molded tofu or solid tofu, preferably silken tofu, and then thawing it.
It is prepared by dehydration to a predetermined ratio. More preferably, crushing treatment is performed before or after dehydration, and it is particularly preferable to perform crushing treatment before dehydration. As the raw material tofu, silken tofu containing most of the soybean milk component is preferable. Through the freezing process, only water is crystallized into ice, separated from useful components such as soy milk components, and thawed.
It is presumed that dehydration can be easily carried out by pressing appropriately.

In order to carry out this dehydration treatment, for example, Utility Application No. 142736/1983 filed by the present inventor, Japanese Patent Application No. 299/1983,
No. 619, Japanese Patent Application No. 63-299620, Japanese Patent Application No. 1983-
306800, Utility Application No. 1-68123, etc., devices such as filter nets, molds, pressing tools, squeezing/dewatering methods, etc. are preferably used.

The edible oils and fats that are another component of the pasty tofu of the present invention are not particularly limited, and include, for example, rapeseed oil, soybean oil, corn oil, sesame oil, palm oil, coconut oil, coconut oil, and hydrogenated coconut. oils, vegetable oils such as bean oil, cottonseed oil, hydrogenated cottonseed oil, sunflower oil, rice bran oil, olive oil, cocoa oil, wheat germ oil, mustard oil, avocado oil, camellia oil, butter, lard, beef tallow, whale oil, fish oil, liver oil, Examples include garlic oil and beeswax, with general-purpose vegetable oil, butter, and fish oil being particularly preferred.

In the pasty tofu of the present invention, this edible oil and fat is blended in a proportion of 10 to 40% by weight based on the tofu dehydrate. If the proportion of edible oils and fats is less than 10% by weight, it is difficult to obtain a uniform paste, and if it exceeds 40% by weight, the proportion of tofu will be relatively reduced and the original flavor of tofu will be impaired. Trends are inevitable.

The above blending method is usually carried out by heating the dehydrated tofu with the edible oil or fat, or kneading it without heating. If the edible fat is a liquid oil such as rapeseed oil, soybean oil, or corn oil, it can be added to the tofu dehydrate and kneaded, or if it is a solid oil such as butter, lard, beef tallow, coconut oil, or palm oil. In the case of fat, it is common to heat it in advance to liquefy and then add it to the dehydrated tofu and knead it, or add it as is to the dehydrated tofu, heat it, liquefy it, and then knead it.

To explain one example of a preferred method for producing paste-like tofu of the present invention, first, silken tofu is frozen, then thawed, and then coarsely crushed into pieces of 2 to 3C+Il size, and a mold fitted with a filtering net is used. A dehydrated tofu having a solid content of about 40% by weight is prepared by filling and compressing the tofu. Then,
Since this dehydrated tofu has poor fluidity, the desired paste-like tofu can be obtained by adding edible oils and fats to the dehydrated product at a ratio of about 25% by weight and kneading.

Effects of the Invention The paste-like tofu of the present invention can expand the uses of conventional tofu, and has a low moisture content that enables high-temperature sterilization.
Even when frozen, water does not separate, so there is no change in quality, and it is easy to handle in terms of logistics without being damaged due to deformation, and can be mixed with other foods, especially pastry products such as hamburgers, kamaboko, and fish cakes. It has many advantages such as being able to be used as

Therefore, the paste-like tofu of the present invention can be easily seasoned to a desired taste and can be suitably used as tofu butter, shiraae batter, tofu mayonnaise, and the like.

Claims (1)

[Scope of Claims] 1. A paste-like tofu prepared by blending edible fats and oils in an amount of 10 to 40% by weight to dehydrated tofu having a solid content of 20 to 50% by weight. 2. After freezing tofu, it is thawed, compressed and dehydrated until the solid content becomes 20 to 50% by weight, and then heated with 10 to 40% by weight of edible fats and oils, or heated. A method for producing paste-like tofu, characterized by kneading without mixing. 3. The method for producing pasty tofu according to claim 2, wherein the tofu is silken tofu. 4. The method for producing pasty tofu according to claim 2 or 3, characterized in that a coarse crushing step is provided between the thawing step and the dehydration step.