JPH0563136B2 - - Google Patents
Info
- Publication number
- JPH0563136B2 JPH0563136B2 JP1327374A JP32737489A JPH0563136B2 JP H0563136 B2 JPH0563136 B2 JP H0563136B2 JP 1327374 A JP1327374 A JP 1327374A JP 32737489 A JP32737489 A JP 32737489A JP H0563136 B2 JPH0563136 B2 JP H0563136B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- paste
- food
- pickling
- water
- 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.)
- Expired - Fee Related
Links
- 235000013527 bean curd Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 3
- 239000010409 thin film Substances 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 235000019710 soybean protein Nutrition 0.000 claims 1
- 238000005554 pickling Methods 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 210000002969 egg yolk Anatomy 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000020054 awamori Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、沖縄県において古くから伝わる豆腐
ようを用いて創製した新しいタイプの加工食品に
関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a new type of processed food created using tofu paste that has been passed down in Okinawa Prefecture for a long time.
豆腐ようとは、豆腐を原料として造られる加工
食品で、元来は中国から伝来したものであるが、
それを基に沖縄地方独自の方法により展開完成さ
れた沖縄独特の食品である。その製法の概略は次
のとおり。
Tofu yolk is a processed food made from tofu, which was originally introduced from China.
Based on this, it is a unique Okinawan food developed and perfected using a method unique to the Okinawa region. The outline of its manufacturing method is as follows.
まず、常法により製造された木綿豆腐を角切り
にして一切れずつ擦り込むように表面に塩をまぶ
し、天日に当てて２時間おき程度の間隔で裏返
し、表面が飴色になるまでこれを繰り返して乾か
したものを泡盛りで洗う。一方、糯米麹を35度の
泡盛りに漬けて２〜４週間置いた後、この漬け込
んだ麹を、汁と固形分とに分け、泡盛りで戻した
紅麹をこの固形分に混ぜてすり鉢中で擂り潰す。
これに、さきに分けた漬け汁を加えて伸ばし、好
みの塩味をつける。これで、漬け汁が出来上が
る。この漬け汁に上記の処理を施こした豆腐を漬
けて熟成させると、約３か月で成品を得ることが
出来る。これが豆腐ようで、漬け汁から取り出し
て食膳に供されるが、軟らかく独特の味わいを持
ち、食通に知られた琉球料理の一つとなつてい
る。 First, cut the firm tofu produced in a conventional manner into cubes, sprinkle salt on the surface of each piece and rub it in. Place it in the sun and turn it over every two hours until the surface turns amber. Wash the dried items repeatedly with foam. On the other hand, after soaking the glutinous rice koji in a 35 degree awamori and leaving it for 2 to 4 weeks, the pickled koji is separated into the juice and solids, and the red koji that has been reconstituted in the awamori is mixed with the solids in a mortar. Crush it inside.
Add the previously divided pickling liquid to this, stretch it out, and add the saltiness to your liking. This completes the dipping sauce. By soaking the above-treated tofu in this pickling juice and aging it, a finished product can be obtained in about three months. This tofu is like tofu, and is served after being removed from the pickling liquid.It has a soft and unique taste, and is one of the Ryukyuan dishes known to gourmets.
上記食品、豆腐ようは、漬け汁から取り出して
おくと、食品としての品質を維持することは出来
ないので、常に容器中に漬け汁を入れ、これに浸
しておく必要がある。このため、商品としては、
必然的に嵩張り、重量があつて、日常の取扱いや
輸送などの面で面倒なところがある。また、この
食品はその製造過程で泡盛りの使用が不可欠であ
るため、一種のアルコール臭があり、酒類を好ま
ない者に敬遠されることがある。このようなこと
から、発明者は豆腐ようを原料とした新しいタイ
プの味覚のもので、保存・輸送に便利な食品を提
供すべく研究を重ね、本発明を完成した。
The quality of the above-mentioned food, tofu, cannot be maintained if it is removed from the pickling juice, so it is necessary to always put the tofu in a container and soak it in this. Therefore, as a product,
They are inevitably bulky and heavy, making them difficult to handle and transport on a daily basis. Additionally, because this food requires the use of awamori in the manufacturing process, it has a kind of alcoholic odor, which may be avoided by people who do not like alcoholic beverages. In view of this, the inventor conducted extensive research to provide a new type of food that uses tofu yolk as a raw material and is convenient for storage and transportation, and has completed the present invention.
すなわち、豆腐ようは上述のように漬け汁中で
保存されるものであり、かつ、それ自体も水分を
約70％と多量に含んでいるので、漬け汁を使用せ
ず、豆腐よう自身の水分もある程度除去し、扱い
易い形態の珍味食品を開発したものである。 In other words, tofu yolk is preserved in pickling water as mentioned above, and since it itself contains a large amount of water at about 70%, tofu yolk is preserved without using pickling water and instead retains its own water content. We have developed a delicacy food in an easy-to-handle format by removing some of the harmful substances.
原料として、前記完成した豆腐ようを用いる。
漬け汁から取り出した豆腐よう100gを擂り潰し
てペースト状のものとし、これを、ガスや水分に
対して滲出性を有するケーシングに充填し端部を
結束する。この状態で自然乾燥により原料中の水
分約50gがケーシング外に滲出して除去され、水
分含有量が約40％となるまで、およそ６週間放置
し、50gの成品を得ることが出来た。放置期間を
これ以上とすると、含有水分が減少し過ぎるほ
か、いわゆる褐変現象による悪影響が生じ好まし
くない。
The completed tofu paste is used as a raw material.
100g of tofu removed from the pickling juice is ground into a paste, which is then filled into a casing that exudes against gas and moisture, and the ends are tied together. In this state, about 50 g of water in the raw material oozed out of the casing and was removed by air drying, and the material was left to stand for about 6 weeks until the water content became about 40%, yielding 50 g of a product. If the standing period is longer than this, the moisture content will decrease too much and there will be an adverse effect due to so-called browning phenomenon, which is not preferable.
また、同一材料を用い、水分除去を除湿機を用
い強制乾燥の方法により行なつたところ、十数時
間という極めて短時間で、自然乾燥の場合と同様
の成品を得ることが出来た。 In addition, when the same material was used to remove moisture by forced drying using a dehumidifier, a product similar to that obtained by natural drying could be obtained in an extremely short time of about 10 hours.
成品の水分含有量は40％前後が適当である。含
有量がこれより多い場合には、ケーシングからの
剥離に難点が生じ、逆に少ない場合には、歯ざわ
りその他の食感において劣るものとなる。 The appropriate moisture content of the finished product is around 40%. If the content is more than this, it will be difficult to peel it off from the casing, and if it is less than this, the texture and other textures will be poor.
使用するケーシングは、ガス・水分に対して滲
出性を有する薄い膜から成るもの、例えば、動物
の腸のような天然物をはじめ、コラーゲンケーシ
ング、セルローズ系ケーシングなどを使用するこ
とが出来るほかポリプロピレン樹脂を主材とする
微多孔膜から成る素材や和紙などの紙製品から成
るものを使用したところ、同様の結果が得られ
た。 The casing used can be made of a thin film that exudes gas and moisture, such as natural materials such as animal intestines, collagen casings, cellulose casings, and polypropylene resin. Similar results were obtained when using a material made of a microporous membrane based on , or a paper product such as Japanese paper.
このようにして得られた成品は、豆腐ようとは
異なつて適度な固さを有し、アルコール臭が除去
された、まろやかな鼈甲色のチーズ様の珍味食品
である。 The product thus obtained is a mellow, tortoise-colored, cheese-like delicacy food that has an appropriate hardness, unlike tofu paste, and has no alcohol odor.
本発明は以上のように構成されるので、従来存
しなかつた新しいタイプの加工食品を提供するこ
とが出来、また、貯蔵に漬け汁を必要としないの
で、容器は不要となり、輸送・保存などの面にお
いても優れたものである。
Since the present invention is configured as described above, it is possible to provide a new type of processed food that has not existed before, and since pickling juice is not required for storage, containers are not required, and transportation, storage, etc. It is also excellent in terms of.
Claims (1)
を、滲出性を有する薄膜から成るケーシングに充
填して開口部を閉塞し、自然または強制乾燥によ
り水分を除去し、水分含有量を約40％前後とした
ことを特徴とする大豆蛋白醗酵食品。1. Grind tofu paste to form a paste, fill it into a casing made of a thin film that exudes, close the opening, and remove water by natural or forced drying to reduce the water content to around 40%. A fermented soybean protein food characterized by the following.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1327374A JPH03191762A (en) | 1989-12-19 | 1989-12-19 | Soybean protein fermented food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1327374A JPH03191762A (en) | 1989-12-19 | 1989-12-19 | Soybean protein fermented food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03191762A JPH03191762A (en) | 1991-08-21 |
| JPH0563136B2 true JPH0563136B2 (en) | 1993-09-09 |
Family
ID=18198426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1327374A Granted JPH03191762A (en) | 1989-12-19 | 1989-12-19 | Soybean protein fermented food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03191762A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69832728T2 (en) | 1998-01-14 | 2006-07-27 | Morinaga Milk Industry Co. Ltd. | PURE SOYBEQUIN QUARK AND METHOD AND DEVICE FOR MAKING THEREOF |
| JP4511339B2 (en) * | 2004-12-28 | 2010-07-28 | 株式会社桃屋 | Semi-dried tofu food and method for producing the same |
-
1989
- 1989-12-19 JP JP1327374A patent/JPH03191762A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03191762A (en) | 1991-08-21 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |