JPH04179454A - Production of dried soybean curd - Google Patents

Abstract

PURPOSE:To obtain the title TOFU (soybean curd) capable of readily changing to the soft state in a short time (e.g. for several minutes) by dipping into warm water or hot water when cooked by charging a specific dried TOFU into an alkaline dissolving liquid and dipping, dehydrating and drying the TOFU. CONSTITUTION:TOFU dough produced according to a conventional method is spread in the thickness of 2-3cm only through thick cloth, and laminated and squeezed to dehydrate till water content of 20-30%. The produced dried TOFU is charged to an alkaline dissolving liquid (e.g. 0.5% solution of sodium hydrogen carbonate) having proper concentration and dipped for required time and dehydrated and dried to provide the objective TOFU.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention is to dry and solidify conventional dried tofu that has been wetted with a large amount of water so that it can withstand long-term storage. The present invention relates to a method for producing dried dried tofu that can be easily softened in just a few minutes by immersing it in warm or hot water during cooking.

(B) Conventional technology Although conventional dried tofu is highly compressed and dehydrated, it still contains a large amount of moisture and requires freezing and refrigeration equipment for preservation, making it inconvenient to transport, transport, and handle. Due to the limited availability of food and the difficult cooking method, it was only used by some Chinese restaurants and was never commercially available to the general public.

(c) Problems to be Solved by the Invention The present invention aims to obtain dried dried tofu that does not require freezing or refrigeration equipment for preserving dried tofu, and to cook the dried dried tofu by soaking it in warm water. To obtain dried dried tofu which easily becomes soft in texture and can be easily prepared in a wide variety of dishes in a short time of a few minutes.

(d) Means for solving the problem In order to achieve the above object, the present invention provides the first
Place the dried tofu described in Section 2.1 into an alkaline solution of an appropriate concentration and soak for the required time. It is made by dehydrating and drying the soaked dried tofu.

(The dried tofu described in Section 1 is, for example,
(See Publication No. 6) The concentration of the alkaline solution is adjusted depending on the length of time required for immersing the dried tofu described in item 1 in the solution and the temperature of the solution.

The soaked dried tofu is sufficiently dehydrated using a dehydrator and then dried by a known drying method.

(e) Effects The method for producing dried dried tofu as described above allows for differences in the concentration of the alkaline solution, the length of time required to soak the dried tofu described in paragraph 1 in the solution, and differences in the temperature of the solution, etc. Accordingly, the softness of the dried dried tofu after dehydration and drying in the soaking treatment process can be freely adjusted by the interaction with the temperature of the hot water at which it is soaked in hot water during cooking.

(D) Example To give an example of the example, take an appropriate amount of the dried tofu described in item 1 and add 1 to 10% of the dried tofu described in item 1 to a 0.5% solution of sodium bicarbonate (baking soda).
Soak for 2 hours. The soaked dried tofu is dehydrated using a centrifugal dehydrator. A method of drying the dehydrated dried tofu into a solid state using warm air.

(E) Effects of the Invention The present invention is a manufacturing method as described above, and has the effects as described below.

The dried tofu described in item 1 was made into a dry solid state to enable long-term storage.

The dried tofu described in item 1 can be made into a dry solid state, and when necessary for cooking etc., soft dried tofu can be easily obtained in a few minutes by immersing it in warm water or hot water. It is very convenient.

If the dried tofu described in item 1 is cut into a desired shape or crushed before the drying process described above, after drying, it can be stored in simple packaging such as a plastic bag, and it can be easily sold in stores.

Therefore, it is possible to easily produce high-quality, protein-rich dried tofu made from soybean products and provide it to the public.

Claims (1)

[Claims] (1) The tofu dough produced by a conventional method is spread out to 2 to 3 thicknesses using only thick cloth, and the layers are layered and compressed to remove water to 20 to 30%. A method for producing dried dried tofu, which is obtained by adding the dried tofu produced as above into an alkaline dissolving solution of an appropriate concentration and soaking it for a required period of time, then dehydrating and drying the soaked dried tofu.