JPH0494661A - Production of bean curd preserved in miso - Google Patents
Production of bean curd preserved in misoInfo
- Publication number
- JPH0494661A JPH0494661A JP2208025A JP20802590A JPH0494661A JP H0494661 A JPH0494661 A JP H0494661A JP 2208025 A JP2208025 A JP 2208025A JP 20802590 A JP20802590 A JP 20802590A JP H0494661 A JPH0494661 A JP H0494661A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- bean curd
- tofu
- drained
- covered
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 45
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 25
- 244000294411 Mirabilis expansa Species 0.000 title claims abstract description 25
- 235000013536 miso Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000004744 fabric Substances 0.000 claims abstract description 10
- 239000003566 sealing material Substances 0.000 claims abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000012046 side dish Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 2
- 235000019992 sake Nutrition 0.000 abstract 2
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000565 sealant Substances 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000002759 woven fabric Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、みそ漬け豆腐の製造方法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing miso-pickled tofu.
豆腐は、焼き豆腐、生揚、油揚げなどの種々の形態に加
工されて食膳にのぼるが、いずれも生ものであり、保存
食品としては不向きである。Tofu is processed into various forms such as grilled tofu, fried tofu, and fried tofu, but all of them are raw and are not suitable as preserved foods.
保存食品の形態としては、古くから高野豆腐が知られて
いるが、これは生の豆腐とは全く異なる風味であって、
そのまま食することはできず、調理に時間がかかる。Koya tofu has been known as a preserved food for a long time, but it has a completely different flavor from raw tofu.
It cannot be eaten as is, and it takes time to cook.
生の豆腐と同様にそのまま食膳に供することかでき、し
かも長期保存に通した豆腐の加工方法の開発が要請され
ていた。There was a demand for the development of a processing method for tofu that could be served as a meal in the same way as raw tofu and that could be stored for a long period of time.
〔課題を解決するだめの手段］
前記の課題は、特許請求の範囲に記載の方法により達成
される。[Means for solving the problem] The above-mentioned problem is achieved by the method described in the claims.
すなわち、本発明によるみそ漬け豆腐の製造方法は、水
切りした豆腐の表面を形がくずれない程度に硬化処理し
たのち、目の細かいＺソト、織布等のみそが浸透可能な
シール材で被覆し、これを所定の期間みその中に漬けて
熟成することを特徴とする。That is, in the method for producing tofu pickled in miso according to the present invention, the surface of drained tofu is hardened to the extent that it does not lose its shape, and then it is covered with a sealing material that is permeable to miso, such as fine-mesh Z-soto or woven fabric. , which is characterized by being soaked in miso for a predetermined period of time to ripen.
本発明において使用する豆腐は木綿豆腐が適している。Firm tofu is suitable as the tofu used in the present invention.
この木綿豆腐をたとえば短冊状のような適宜の大きさに
切り、みそが均一に浸透し易いようにする。This firm tofu is cut into appropriate sizes, such as strips, so that the miso can easily penetrate uniformly.
この適宜の大きさの木綿豆腐を平板またはすだれの上に
広げて重しをのせ、水切りをする。水切りは、もとの重
量の４０〜８０％まで減量する程度に行うのが好ましい
。Spread the appropriately sized firm tofu on a flat board or screen, place a weight on it, and drain the water. Draining is preferably carried out to the extent that the weight is reduced to 40 to 80% of the original weight.
水切りした木綿豆腐は、炭火またはガスバーナで表面が
きつね色になるまで焼き、形くずれがしないように硬化
処理する。焼きっけの代わりに短時間生揚のように油で
揚げることもできる。この場合には、みその浸透が遅く
なるので、後述するように熟成期間が長くなる。Drained firm tofu is baked over a charcoal or gas burner until the surface turns golden brown and hardened to prevent it from losing its shape. Instead of grilling, you can also fry it in oil for a short time. In this case, the permeation of miso is delayed, so the ripening period becomes longer as will be described later.
焼いた（硬化処理）木綿豆腐は、みそと混じらないよう
に、合成樹脂製の目の細かいネ・ント、さらし布、タオ
ル地のような織布、濾紙等のシール材で被覆し、所定期
間みその中に漬けて熟成する。Baked (cured) cotton tofu is covered with a sealing material such as a fine synthetic resin cloth, bleached cloth, woven cloth like toweling, or filter paper to prevent it from mixing with miso, and then left for a specified period of time. It is soaked in it and aged.
漬け方は、たとえば容器の底にさらし布を敷き、その上
に焼いた木綿豆腐を並べて、さらし布を被せ、その上か
らみそを厚さ５〜１０ｍｍ程度にのばすように広げ、さ
らに上記と同様にシール材を挟んで豆腐とみそとを交互
に多段に重ねる。段数は豆腐が４〜５段になるようにす
るのが適当である。To pickle, for example, place a bleached cloth at the bottom of a container, arrange the baked firm tofu on top of it, cover with the bleached cloth, spread the miso on top to a thickness of about 5 to 10 mm, and then repeat as above. Alternately stack tofu and miso in multiple layers with sealant in between. The appropriate number of layers is 4 to 5 layers of tofu.
みその使用量は、水切り硬化処理した豆ＩＥ１ｋｇ当た
り２〜３ｋｇが適している。みそは、通常の白みそ、赤
みそ、その混合品等の市販品をそのまま利用することが
できる。みそには、嗜好により砂ｍ（三温糖）、みりん
、酒、酒粕、からしその他の調味料を混ぜてもよい。The appropriate amount of miso to be used is 2 to 3 kg per 1 kg of drained and hardened beans IE. Commercially available miso such as regular white miso, red miso, and mixtures thereof can be used as is. Miso may be mixed with sand m (cane sugar), mirin, sake, sake lees, mustard, and other seasonings depending on taste.
熟成は、冷暗所、好ましくは１０〜２０ ’Ｃの温度で
少なくとも４０日、好ましくは５０〜７０日間保存する
ことにより行なう。４０日より少ないと、生の豆腐の臭
いが抜けず、７０日をこえて塾成しても効果は少ない。Aging is carried out by storing in a cool, dark place, preferably at a temperature of 10-20'C, for at least 40 days, preferably 50-70 days. If it is less than 40 days, the odor of raw tofu will not go away, and if it is left for more than 70 days, there will be little effect.
本発明によれば、豆腐臭がなく、チーズのように香ばし
く、ねっとりしたみそ漬け豆腐かえられる。これは通常
の冷蔵庫で長期間保存することができる。According to the present invention, miso-pickled tofu can be obtained which has no tofu odor, is fragrant like cheese, and is sticky. This can be stored for a long time in a regular refrigerator.
熟成後は、みそ漬け豆腐がシール材で被覆しであるので
、これを引き剥がすだけで簡単にみそと分離することが
できる。After ripening, the miso-pickled tofu is covered with a sealant, so it can be easily separated from the miso by simply peeling off the sealant.
木綿豆腐を縦１１ｃｍ、横５ ｃｍ、厚さ５肛、重さ５
０ｇの大きさに切り、これらをすだれの上に広げ、約６
５ｋｇの重石で押し、重さ２５ｇまで水切りをした。約
２時間後に水切りした豆腐を板の上に並べ、ガスバーナ
で表面がきつね色になるまで焼いた。焼いた豆腐を放冷
した後、容器の底にさらし布を敷き、その上に押して焼
いた豆腐を並べ、その上にさらしを広げ、このさらしの
上にみそを厚さ５ ｍｍにのばした（押した豆ｌ １
ｋｇにみそ２．４ｋｇを使用した）。そのみその上にさ
らしを広げ、その上に押して焼いた豆腐を並べ、さらに
その上にさらしを広げて同じように繰り返し重ねた。こ
のようにして、豆腐を４段から５段に重ねた後、容器に
蓋をして冷暗所に二ケ月（６０日）保存し、熟成させた
。A piece of firm tofu measuring 11cm long, 5cm wide, 5cm thick, and 5cm in weight.
Cut them into 0g pieces, spread them on a bamboo blind, and make about 6
I pushed it with a 5kg weight and drained it until it weighed 25g. After about 2 hours, the drained tofu was placed on a board and grilled on a gas burner until the surface was golden brown. After the baked tofu was left to cool, a bleached cloth was placed at the bottom of the container, the pressed and baked tofu was placed on top of it, the exposed cloth was spread on top of it, and the miso was rolled out to a thickness of 5 mm on top of the exposed cloth. (Pressed beans l 1
(2.4 kg of miso was used per kg). Spread the exposed coating on top of the miso, place the pressed and grilled tofu on top of it, then spread the exposed coating on top of that and repeat the same process. After stacking the tofu in 4 to 5 layers in this way, the container was covered and stored in a cool, dark place for two months (60 days) to ripen.
みそは甘口−みそ１０ｋｇに対し、三温糖３ｋｇを混ぜ
てよく攪拌したものを使用した。The miso used was 10 kg of sweet miso mixed with 3 kg of brown sugar and stirred well.
その結果、チーズのような香ばしいねっとりした風味の
みそ漬け豆腐かえられた。The result was miso-pickled tofu with a cheesy, sticky flavor.
以上説明したように、本発明によれば、長期保存に適し
たチーズのようなみそ漬け豆腐かえられ、これは従来の
高野豆腐とは異なり、そのまま食することができ、タン
パク質に冨むおかず、酒の肴、おやつ、嗜好品などの利
用が期待される。As explained above, according to the present invention, cheese-like miso-pickled tofu that is suitable for long-term storage is produced, which, unlike conventional Koya tofu, can be eaten as is, and is a protein-rich side dish. It is expected that it will be used as an accompaniment to drinks, snacks, and luxury items.
Claims (1)
したのち、目の細かいネット、織布等のみそが浸透可能
なシール材で被覆し、これを所定の期間みその中に漬け
て熟成することを特徴とするみそ漬け豆腐の製造方法。After the surface of the drained tofu is cured to the extent that it does not lose its shape, it is covered with a sealing material that allows miso to penetrate, such as a fine mesh net or woven cloth, and it is soaked in miso for a predetermined period of time to ripen. A method for producing miso-pickled tofu characterized by the following.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2208025A JPH0494661A (en) | 1990-08-08 | 1990-08-08 | Production of bean curd preserved in miso |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2208025A JPH0494661A (en) | 1990-08-08 | 1990-08-08 | Production of bean curd preserved in miso |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0494661A true JPH0494661A (en) | 1992-03-26 |
Family
ID=16549428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2208025A Pending JPH0494661A (en) | 1990-08-08 | 1990-08-08 | Production of bean curd preserved in miso |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0494661A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021200437A1 (en) * | 2020-03-31 | 2021-10-07 | キッコーマン株式会社 | Method for manufacturing cheese-like fermented food, and cheese-like fermented food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5945830A (en) * | 1982-09-08 | 1984-03-14 | Takao Yaginuma | Cheese-like food made from tofu and miso |
| JPS5971642A (en) * | 1982-10-15 | 1984-04-23 | Iwata Jozo Kk | Food like cheese prepared from tofu (bean curd) and miso (fermented soybean paste) |
-
1990
- 1990-08-08 JP JP2208025A patent/JPH0494661A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5945830A (en) * | 1982-09-08 | 1984-03-14 | Takao Yaginuma | Cheese-like food made from tofu and miso |
| JPS5971642A (en) * | 1982-10-15 | 1984-04-23 | Iwata Jozo Kk | Food like cheese prepared from tofu (bean curd) and miso (fermented soybean paste) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021200437A1 (en) * | 2020-03-31 | 2021-10-07 | キッコーマン株式会社 | Method for manufacturing cheese-like fermented food, and cheese-like fermented food |
| CN115348820A (en) * | 2020-03-31 | 2022-11-15 | 龟甲万株式会社 | Method for producing fermented cheese-like food and fermented cheese-like food |
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