JPH06261716A - Sauce for cooking bean curd using microwave oven - Google Patents

Abstract

PURPOSE:To produce a sauce for bean curd, capable of providing a bean curd dish excellent in flavor without allowing water drops to spoil it by specifying the viscosity of the sauce for bean curd within a specified range for allowing water separated from bean curd to suitably penetrate into the sauce, effectively preventing generation of water drop thereby and, in addition, allowing the sauce to sufficiently adhere to the bean curd. CONSTITUTION:There is provided a sauce for cooking MABO-DOFU [bean curd and minced meat sauted in chile sauce and seasoned with MISO (fermented soybean paste)] using a microwave oven. This sauce is characterized by its contents composed of vegetable paste, meat, fats and oils, seasonings, starch and/or a thickener and its viscosity within a range of 6000 to 8500cp at 60 deg.C. The vegetable paste is prepared, e.g. by crushing or grinding vegetables such as a tomato, a Welsh onion, a SHIITAKE (kind of mushroom), a garlic and a ginger according to the conventional method using a cutter mixer, etc., and forming a paste-state material therefrom. There is no special restriction about the amount of the paste used and 0.5 to 10wt.%, especially 1.0 to 5.0wt.% is preferable based on the whole sauce. Minced meat of beef, pork, etc., is preferably used as the meat and the amount is preferably 1.20 to 20.2wt.% based on the sauce. Edible fats and oils can be used as the fats and oils and every seasoning can be used as the seasonings.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tofu sauce for microwave oven cooking, and more particularly to a mapo tofu sauce for microwave oven cooking and a retort food containing the tofu sauce.

[0002]

2. Description of the Related Art In recent years, retort foods that can be eaten simply by heating have become widespread, and tofu and mapo sauce are put in a retort pouch and heated and sterilized under pressure. There is food (Japanese Patent Laid-Open No. 3-168)
059). However, this mapo tofu retort food has a drawback that the mapo sauce excessively bleeds into the tofu during storage, and the original taste of the mapo tofu changes by the time of eating. In order to avoid such a change in the flavor of mapo tofu that occurs during storage, there has been developed one in which only the mapo sauce is put in a retort pouch and subjected to heat sterilization under pressure (JP-A-56-18562). 4-
121160, etc.), in order to make mapo tofu using this mapo sauce retort seasoning, this mapo sauce must be cooked with a tofu prepared separately in a frying pan, a pan, etc. It becomes complicated and the frying pan, pan, etc. have to be washed each time cooking is performed, so the convenience of the retort food is lost, especially when making one mapo tofu, it is a burden. There was a problem.

The inventors of the present invention tried to cook the retort seasoning and the tofu of the mapo sauce in a microwave oven in order to save such trouble of cooking. However, when it was cooked using a microwave oven, the resulting mapo tofu had a bad appearance with water droplets in some places, and its texture was watery and had a weak taste. As a result of examining the reason why the appearance, taste and texture of mapo tofu are deteriorated when water drops are generated when cooked in a microwave oven, the present inventors obtained the following views. The generation of the above-mentioned water droplets is such that the amount of water separated from tofu when cooked using a microwave is larger than the amount of water separated from tofu when cooked using a frying pan, pan, etc. When cooking with a microwave oven, the amount of evaporation of water is smaller than when cooking with a frying pan, and when cooking with a microwave oven. That is, there is no step of stirring the tofu and the mapo sauce, and the water separated from the tofu cannot be diffused into the mapo sauce.

[0004]

[Problems to be Solved by the Invention] A tofu sauce which is obtained by cooking together with tofu in a microwave oven to obtain a delicious tofu dish without deterioration of appearance, taste and texture due to water droplets,
In particular, it is an object to provide a mapo-tofu sauce that can produce a delicious mapo-tofu by cooking with tofu in a microwave oven.

[0005]

Means for Solving the Problems Further, the present inventors have conducted a study based on the above-mentioned reason that water drops are generated in tofu dishes when tofu is cooked in a microwave oven, and as a result, the viscosity of the tofu sauce falls within a specific range. By limiting to, in the tofu sauce, the water separated from the tofu permeates appropriately, and the occurrence of water droplets can be effectively prevented, and the tofu sauce adheres sufficiently to the tofu, so the tofu dish obtained is, It was found that a good flavor is exhibited without being hindered by water droplets. Therefore, the present invention provides a tofu sauce for microwave oven cooking, wherein the viscosity at 60 ° C is 6000 to 8500 cp in order to solve the above problems. further,
The present invention includes vegetable paste, meat, oil and fat, seasonings, starch and / or
Or a viscosity-increasing agent at 60 ° C. of 6000 to
A mapo tofu sauce for microwave cooking, which is 8500 cp. The contents of the present invention will be described below.

The tofu sauce of the present invention has a viscosity of 6000-600.
It is preferably 8500 cp, particularly preferably 6400 to 8400 cp. The reason for limiting the viscosity in this way is that, when the viscosity exceeds the above range, water separated from the tofu cannot penetrate into the tofu sauce, and water droplets are easily generated.
When the amount is below the above range, the tofu sauce is not effectively attached to the tofu and the flavor of the tofu dish is deteriorated.
The viscosity of the present invention was measured using a B-type viscometer at a product temperature of 60 °.
C, rotor No. 4 is a value measured under the condition of a rotation speed of 12 rpm. The type of tofu sauce of the present invention is not particularly limited as long as it is a sauce that can be used for cooking tofu, but it is particularly suitable for a mapo sauce. Hereinafter, the present invention will be described based on a mapo source. Mapo tofu sauce for microwave cooking of the present invention, vegetable paste, meat, fats and oils, seasonings,
It contains starch and / or a thickener and has a viscosity at 60 ° C of
It is characterized by being 6000 to 8500 cp. The vegetable paste used in the present invention includes, for example, tomatoes, green onions, shiitake mushrooms, garlic, ginger, and other vegetables.
There is a paste that is crushed or grated by a conventional method such as a cutter mixer. The amount used is not particularly limited, but is 0.5 to 10% by weight based on the whole mapo sauce,
In particular, it is preferably set to 1.0 to 5.0% by weight.

The meat used in the present invention is preferably ground beef, pork, chicken or the like. The amount used is not particularly limited, but is 5.0 to 30.0% by weight, particularly 1
It is preferably set to 2.0 to 20.0% by weight. The oil and fat used in the present invention is not particularly limited as long as it is an edible oil and fat,
Examples include corn oil, soybean oil, rapeseed oil, sesame oil,
Vegetable oils such as rice oil, safflower oil, palm oil, palm kernel oil, cacao oil, sunflower oil, cottonseed oil, animal oils such as butter, het, lard, and mixtures of two or more of these oils and fats. is there. The amount used is not particularly limited, but it is preferably 1 to 15% by weight, particularly 3 to 9% by weight based on the whole mapo sauce. As the seasoning used in the present invention, all that can be usually used in a mapo sauce can be used, and examples thereof include miso, soybean plate soy sauce, soy sauce, soy sauce, salt, sugar, vinegar, pepper, and pepper.

The present invention also provides, as starch, natural starch,
Although various types of modified starch can be used, it is particularly preferable to use natural starch. Specific examples include starch such as wheat, corn, potato, rice, and tapioca. The amount used is 0.5 to 12% by weight, preferably 1.5 to 5.0% by weight, and particularly preferably 2.5 to 3.5% by weight, based on the whole mapo sauce. is there. Further, a thickening agent other than starch can be added to the mapo sauce. In particular, when using natural starch alone, it is preferable to add a thickener. Examples of the thickener include xanthan gum, guar gum, tamarind gum, locust bean gum and the like, and xanthan gum is particularly preferable. The amount of this thickener used is 0.00 with respect to the whole mapo sauce.
It is preferably 5 to 3% by weight, particularly preferably 0.1 to 1% by weight. Further, in order to improve the storability, it is preferable to heat-sterilize the above-mentioned mapo sauce, and it is suitable to perform heat-pressure sterilization treatment in particular. When carrying out this heat sterilization, it is preferable to carry out a suitable time treatment by a conventional method using superheated steam, saturated steam or hot water, for example, pressure.
0.8-2.3 kg / cm ² , temperature of 115-135 ℃, 1-6
It is preferably 0 minutes, particularly 120 to 125 ° C. and 8 to 30 minutes. By performing heat sterilization treatment,
Since the viscosity of the mapo sauce decreases, when preparing the mapo sauce, in anticipation of the decrease amount, the raw material composition is adjusted so that the viscosity of the mapo sauce after heat sterilization falls within the above-mentioned viscosity range of the present invention. decide.

[0009]

As described above, according to the present invention, when cooking is performed using a microwave oven, the water separated from the tofu permeates appropriately, and the generation of water droplets can be effectively prevented.
And to provide a tofu sauce that adheres well to tofu. That is, according to the present invention, by cooking with tofu in a microwave oven, the appearance due to water droplets, a tofu sauce that yields a delicious tofu dish without deterioration of texture and texture, particularly by cooking with tofu in a microwave oven, it is delicious. A mapo tofu sauce is provided that can produce a mapo tofu. Next, the present invention will be described with reference to examples.

[0010]

【Example】

Example 1 19 parts by weight of ground meat (egg meat, pork) was roasted and then salt 1.
2 parts by weight, sodium glutamate 0.8 parts by weight, shellfish extract 3.0 parts by weight, vinegar 0.4 parts by weight, mirin 1.0 parts by weight, tomato puree 1.3 parts by weight, sugar 3.6 parts by weight, 57 parts by weight of water, 5.8 parts by weight of fats and oils, potato starch 3.
4 parts by weight, xanthan gum 0.2 parts by weight, garlic 0.
7 parts by weight, 0.8 parts by weight of ginger, 0.3 parts by weight of soy sauce, 1.0 part by weight of sesame oil and 0.5 part by weight of miso were added and mixed, and then cooked until the temperature reached 95 ° C. Next, 90 g of the obtained mapo sauce is 120 mm x 160 m
m retort pouch (polyethylene terephthalate / nylon / aluminum / non-stretched polypropylene) was filled and sealed, and then subjected to pressure heat sterilization treatment at 121 ° C. for 13 minutes. The viscosity of the obtained maho sauce containing the retort pouch was 7,800 cp. This viscosity is B
The viscosity was measured with a rotor viscometer using rotor No. 4 at a product temperature of 60 ° C and a rotation speed of 12 rpm. Next, the retort pouch was opened and the mapo sauce was poured into a dish containing 150 g of diced tofu and heated in a 500 W microwave for 3 minutes. The resulting mapo tofu had a good appearance in which the generation of water droplets was effectively prevented, and the mapo sauce had a good taste with a suitable adhesion to the tofu.

Example 2 16 parts by weight of minced meat (egg, pork) was roasted, and then 0.26 parts by weight of salt, 0.1 parts by weight of sodium glutamate, 0.4 parts by weight of vinegar, shellfish extract 4. 0 parts by weight, mirin 0.6 parts by weight, tomato puree 0.8 parts by weight, sugar 3.
5 parts by weight, water 59 parts by weight, fats and oils 5.1 parts by weight, potato starch 2.2 parts by weight, xanthan gum 0.2 parts by weight, garlic 1.2 parts by weight, ginger 1.7 parts by weight, soy sauce 1.4
Parts by weight, 0.64 parts by weight of soy sauce, 0.7 parts by weight of sesame oil and 2.2 parts by weight of miso were added and mixed, and then cooked until reaching 95 ° C. Then the obtained mapo sauce 90
g in a 120 mm × 160 mm retort pouch (polyethylene terephthalate / nylon / aluminum / unstretched polypropylene) and sealed, then at 121 ° C.
Pressurized heat sterilization was performed under the condition of 13 minutes. The viscosity of the obtained maho sauce with retort pouch is 6500 cp
Met. This viscosity is measured with a B-type viscometer and rotor No. 4
Was measured at a product temperature of 60 ° C. and a rotation speed of 12 rpm. Next, the retort pouch was opened, and the mapo sauce was poured into a dish containing 150 g of diced tofu, and heated in a microwave oven of 500 W for 3 minutes. The resulting mapo tofu was effectively prevented from producing water droplets, and had a good flavor in which the mapo sauce was properly attached to the tofu.

Claims (6)

[Claims] 1. A viscosity at 60 ° C. of 6000 to 85
Tofu sauce for microwave oven cooking characterized by being 00 cp. 2. Starch 0.5-12 wt.% And thickener 0.
The tofu sauce for microwave oven cooking of Claim 1 containing 005-3 weight%. 3. A paste containing vegetable paste, meat, oil and fat, seasoning, starch and / or thickener, having a viscosity at 60 ° C. of 60.
Mapo tofu sauce for microwave oven cooking characterized by having a capacity of 0 to 8500 cp. 4. The mapo tofu sauce for microwave cooking according to claim 3, wherein the starch is natural starch. 5. A natural starch of 0.5 to 12% by weight and a thickener of 0.005 to 3% by weight are included.
The mapo tofu sauce for microwave cooking according to claim 4. 6. A retort food containing the tofu sauce for microwave cooking according to any one of claims 1 to 5.