JPH05336916A - Freezable bean curd and frozen food prepared therefrom - Google Patents

Abstract

PURPOSE:To prepare the subject bean curd freezable without forming cavities and giving a frozen bean curd which can be thawed without causing syneresis to form porous texture by mixing soya milk, oil and fat, starch and a thickener at specific ratios, heating the mixture, cooling to a prescribed temperature and coagulating the mixture with a coagulant. CONSTITUTION:The bean curd is prepared by adding 0.1-50 pts.wt. of oil and fat such as soybean oil, 5-20 pts.wt. of starch such as potato starch and, as necessary, <=5 pts.wt. of a thickener such as KONJAK powder (starch of devil's tongue) to 100 pts.wt. of soya milk during or after the preparation of the soya milk, stirring and heating the mixture, cooling to 70-80 deg.C), mixing with 3-5 pts.wt. of a coagulant such as bittern and leaving standing to effect the coagulation of the mixture. A cooked and frozen food can be prepared by using the bean curd as an ingredient.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to tofu that can be frozen and frozen foods using the tofu.

[0002]

2. Description of the Related Art Tofu is soy milk obtained by crushing soybeans and removing the soybean curd, and then hardened by adding a coagulant such as bittern, calcium sulfate and glucono delta lactone (GDL). It is a food eaten by. Since this tofu enjoys its unique flavor, it can be eaten as it is as cold soy sauce or hot tofu, but by taking advantage of the characteristics that match other dishes, sukiyaki, marbo tofu, meat tofu, etc. It is often used as a cooked processed food in combination with the above ingredients, and is an essential ingredient for these foods. However, since tofu is also a painful food, cooked and processed food using tofu is also easily painful, and in order to distribute it as a cooked and processed food, it is necessary to take measures to prevent spoilage such as freezing.

[0003]

However, if tofu is frozen for a long time, "su" will enter it, and when it is thawed, water will drain and it will become scatter, and it will not look like the original tofu. There is a problem. By the way, the frozen food of tofu is a completely different food known as "Takano tofu" or "frozen tofu". Therefore, there is no complete cooked processed food of tofu at the moment, and only the half-finished products such as Marbo tofu and the like that add tofu at home to make the final dish are in circulation. ..

On the other hand, in recent years, the demand for prepared foods and processed frozen foods has increased with the increase in the number of housewives, and many kinds of tofu are now on the market. Is coming. The present invention meets the demand, and an object of the present invention is to develop tofu which can be easily frozen unlike conventional tofu, and to provide a cooked and processed frozen food using the tofu.

[0005]

As a result of repeated studies to solve the above problems, the present inventor was able to invent the following tofu of the present invention that can be frozen. The present invention is soy milk 10
It is a tofu that can be frozen and contains 0.1 to 50 parts by weight of fats and oils, 5 to 20 parts by weight of starch, 0 to 5 parts by weight of a thickening agent, and 3 to 5 parts by weight of a coagulant. It was a cooked and processed frozen food. Hereinafter, the present invention will be described in detail.

The soy milk used in the present invention is prepared from soybean or soybean powder as a raw material. Soybean milk from the former soybeans is soaked in soybeans, and water 4 to 6 times as much as soybeans is added and ground. While boiling, the okara is squeezed. When using the latter raw soybean flour, add 5 to 8 times the amount of water and leave it for 1 to 2 hours before squeezing the okara (raw squeezing) or boiling for 3 to 5 minutes with stirring to prevent burning. After that, use squeezed okara.

In the case of adding soybean milk from soybeans, it is preferable to add freshly squeezed soymilk to heat the soybean milk, and in the case of raw soybean milk, to soybean powder. When water is added, it is advisable to add fats, starches, thickeners, etc. and stir the mixture for 3 to 5 minutes without burning to squeeze the soybeans, or add it to soybean milk freshly squeezed and heat it. To coagulate soymilk, a coagulant is dissolved or suspended in a small amount of hot water, and about 70-80
Soy milk at ℃, preferably about 75 ℃, is poured all at once so that the coagulant is mixed, and if necessary, it is quickly stirred once or twice to uniformly mix the coagulant, and the mixture is allowed to stand for about 30 minutes to solidify.

[0008] The fat and oil is 0.1 per 1000 parts by weight of soy milk.
˜50 parts by weight, preferably 5 to 50 parts by weight, more preferably 35 to 45 parts by weight is added and well stirred to emulsify.
If the amount of fats and oils is small, it will become dry when frozen, and if it is too large, the tofu gel will not be well formed and will become soft. Any kind of fat may be used as long as it can be used in foods, and soybean oil, rapeseed oil, corn oil, safflower oil, sesame oil, coconut oil, balm oil, fish oil and the like are used alone or in combination.

Starch is 5 to 5 parts by weight of soy milk.
Add 20 parts by weight, preferably 7 to 17 parts by weight, and heat to gelatinize the starch. If the amount of starch is small, it will become dry when frozen, and if it is too large, the tofu gel will not be well formed and will become soft. Any starch can be used as long as it can be used in foods, and potato starch, corn starch, wheat starch, sweet potato starch, kudzu starch, mung bean starch, tapioca starch, modified starch thereof and the like can be used alone or in combination.

Thickeners such as konjac flour are soy milk 1000
Use 0 to 5 parts by weight based on parts by weight. The use of thickeners prevents water separation after freezing and prevents the tofu gel from squashing. The thickener may be any thickening gum that can be used in foods, such as konjac flour, guar gum, xanthan gum, and gum arabic, and may be used alone or in a mixture. As the coagulant, bittern, calcium carbonate, glucono delta lactone, etc. are used, and 3 parts per 1000 parts by weight of soy milk are used.
~ 5 parts by weight are used. Tofu is solidified by adding hot soymilk while it is dissolved or suspended in hot water in advance.

[0011]

The present invention will be specifically described with reference to the following examples.

Example 1 250 g of soybeans are soaked in water overnight. 1 liter of water is added to this soybean, and it is mashed well with a grinder. Okara is squeezed with a centrifuge to obtain 1 liter of soy milk. To this soymilk, 35 g of soybean oil, 17 g of corn starch and 1 g of guar gum were added, and the mixture was stirred for 3 minutes with a mixer to emulsify the oil and fat. Put this soy milk in a pan and heat it with stirring to prevent burning,
After boiling for 3 minutes and cooling to 75 ° C, 5g of calcium sulfate was suspended in a small amount of hot water in advance and poured into the vat all at once, and the coagulant was mixed evenly.
It was left to stand for a minute to solidify. This tofu is cut into 2 cm dice, placed in a tray, frozen in a freezer at -30 ° C overnight, and stored in a freezer for a whole day and night, and then thawed at room temperature. It was

Example 2 To 200 g of raw soybean flour was added 1.5 liters of water, to which 50 g of corn oil, 10 g of sweet potato starch, 2 g of konjac flour and 3 g of salt were added, and the mixture was stirred for 3 to 5 minutes with a mixer to dissolve the protein. At the same time, the oil and fat was emulsified. Put this in a pan and heat it with stirring to prevent burning, boil for 3 minutes, put in a centrifuge and squeeze the okara to remove soy milk 1100.
ml was obtained. When this soy milk was cooled to 75 ° C (when it was too cold, it was heated to 75 ° C), 3.3 g of gluconordeltalactone was dissolved in a small amount of hot water, poured into a vat at once, and solidified. The agents were mixed uniformly and allowed to stand for about 30 minutes to solidify. 2cm of this tofu
When cut into dice, placed in a tray, frozen in a freezer at −30 ° C. overnight, further frozen and stored for one day and then thawed at room temperature, it was good tofu without “su” or water separation.

Example 3 To 200 g of raw soybean flour was added 1.5 liters of water, and the mixture was stirred for 3 to 5 minutes with a mixer to dissolve the protein, then placed in a centrifuge and squeezed out the soybean milk soybean oil. Add 35g, sweet potato starch 10g, and konjac flour 1g, and add 3 ~ with a mixer.
The oil and fat was emulsified by stirring for 5 minutes. This product was put in a pan and boiled for 3 to 5 minutes with stirring to prevent charring, and the starch was gelatinized to obtain 1100 ml of soy milk. This soy milk is 75
When cooled to ℃, gluconor delta lactone 3.3
g was dissolved in a small amount of hot water, poured into a vat at once, mixed uniformly with the coagulant, and allowed to stand for about 30 minutes to coagulate. This tofu is cut into 2 cm dice, put in a tray, frozen in a freezer at -30 ° C overnight, and stored in a freezer for 24 hours, and then thawed at room temperature at room temperature. It was tofu.

Example 4 The tofu made in Examples 1, 2, and 3 was cut into 2 cm squares, and 600 g of each was added to 180 g of commercially available marbo tofu, mixed well with the marbo tofu, and made into a synthetic resin bag. 250 g was filled and sealed. This product was frozen in a freezer at −30 ° C. overnight, further stored in a frozen state for one day and then thawed in a microwave oven and heated. As a result, the tofu was smooth, had no “su” and was good in flavor, and was good marbo tofu.

Example 5 The tofu made in Examples 1, 2 and 3 was cut into 6 cm squares and 3 cm thick, and 30 g of pork belly and 40 g of onion combs were cut into the pieces.
Water was added and seasoned with soy sauce, sugar and chemical seasoning to make meat tofu. Put the finished meat tofu in a tray, seal it, freeze it in a freezer at -30 ° C overnight, and store it in a microwave for a whole day and night, then thaw it in a microwave and heat it. The tofu is smooth and has no flavor. It was good meat tofu.

[0017]

EFFECT OF THE INVENTION The tofu of the present invention has an effect that "su" does not enter even if it is frozen, and therefore, even if it is thawed, it does not become watery by releasing water. Therefore, the tofu of the present invention can realize a cooked and processed frozen food using tofu, which has been conventionally desired.

Claims (3)

[Claims] 1. Oil and fat 0.1 to 50 parts by weight of soy milk.
Freezeable tofu comprising 5 parts by weight of starch, 5 to 20 parts by weight of starch, 0 to 5 parts by weight of a thickening agent and 3 to 5 parts by weight of a coagulant. 2. A cooked processed frozen food using the tofu that can be frozen according to claim 1 as an ingredient. 3. Soymilk or its 100 during its production.
0 to 50 parts by weight of fats and oils, 5 to 20 parts of starch
After adding 3 parts by weight and 3 parts by weight of a coagulant, the mixture is left to stand after adding a thickening agent and up to 5 parts by weight of a thickening agent as needed, stirring and heating, cooling it to about 70 to 80 ° C. A process for producing a tofu that can be frozen, characterized in that the tofu is frozen and solidified.