JPH06303934A - Preparation of decorative bean curd - Google Patents

Abstract

PURPOSE:To prepare a decorative bean curd producible at a low cost, capable of uniformly applying colored figures, letters, patterns, etc., to a bean curd and enabling the development of the same patterns, etc., on the cut surface of the bean curd. CONSTITUTION:A soya milk cooled after addition of a coagulant (steps 1 to 4) and a colored soya milk prepared by mixing a food red to the above soya milk (step 5) are prepared beforehand. Inner molds 8a to 8c are set in a forming box 7 and the white soya milk is poured into the space between the forming box 7 and the inner molds 8a to 8c and the colored soya milk is poured into the inner molds 8a to 8c. The soya milks are subjected to preheating treatment comprising the heating of the forming box to partially coagulate the soya milks. The inner molds 8a to 8c are pulled out of the forming box 7 while the soya milks are still in half-coagulated state and the soya milks are coagulated by post-heating treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to colored patterns, figures,
The present invention relates to a method for producing colored tofu having characters and the like.

[0002]

2. Description of the Related Art Conventionally, tofu is generally white, and there is an egg tofu which has a yellowish color as a whole. For example, cotton tofu is made by adding a coagulant to soy milk, then putting it in a molding box to coagulate and slowly draining water to finish, but silk tofu makes soy milk with a slightly higher concentration than cotton tofu, It does not dehydrate by adding a coagulant and solidifying in a molding box.

[0003]

[Problems to be Solved by the Invention] Corrosion products of beans are suitable for meals such as celebrations, but instead of a single white color, tofu is marked with "Plum petal-shaped" figures, "Longevity" characters, etc. If you eat something, the taste of the feast will increase even more when you eat it. If each tofu is drawn with a brush or the like in different colors, letters, etc., the pattern will not be uniform and the manufacturing cost will be high. Further, only the surface of the tofu is colored, and the inside thereof is uncolored, which is not preferable.

Therefore, according to the present invention, colored tofu can be uniformly treated with colored figures, characters, patterns and the like, and the same pattern can be shown on the cut surface of the tofu. It is to realize the manufacturing method of.

[0005]

In order to solve the above-mentioned problems, in the present invention, either the soybean milk cooled by adding a coagulant or the colored soybean milk obtained by mixing the soybean milk with an edible coloring agent is used as the first object. The process of preparing soy milk and the other soy milk as the second soy milk, and setting the inner mold in the molding box to fill the space between the molding box and the inner mold with the first soy milk, and in the inner mold The soymilk filling process of filling the second soymilk, the preheating process of heating the molding box to semi-solidify the first and second soymilk, and the preheating process of the first and second soymilk In the semi-solidified state, the inner mold is withdrawn from the molding box to the outside, and thereafter, the first and second soymilks are subsequently heated to be solidified and then heated. Here, the "edible colorant" includes colored foods such as plum extract as well as food red.

[0006]

The first soymilk and the second soymilk become semi-solidified (gelled) by the pre-warming process. When the inner mold is pulled out of the molding box when it is in this semi-solidified state, both soy milks are in the semi-solidified state at the boundary between the first soy milk and the second soy milk, that is, the inner mold pull-out boundary surface. It produces a sharp or blurred boundary with a low match rate. When completely solidified by the post-heating process, the degree of bonding at the boundary between the first soybean milk and the second soybean milk is also increased, so that the two do not separate and the multicolor (2 Colored tofu) can be obtained.

[0007]

EXAMPLES Next, examples of the present invention will be described. FIG. 1 is a flow chart for explaining this embodiment.

First, in step 1, soy milk is prepared. This soymilk is obtained by immersing whole soybeans in water for about 20 hours, grinding the swollen soybeans with a grinder to make Kure, heating and filtering with a squeezing machine. The soybean milk thus obtained has a temperature of 80 to 85 ° C., but in step 2, it is cooled in a refrigerator or the like to obtain low temperature soybean milk at a low temperature of 15 ° C. or lower.
On the other hand, the coagulant (bitter juice, calcium sulfate, δ-gluconolactone, etc.) prepared in step 3 is used in step 4
In addition to low temperature soy milk, it is made into coagulating soy milk. In step 5, this coagulable soymilk is divided into predetermined amounts, and food coloring is added to color the soymilk. In step 6, white soy milk to which food coloring is not added is left.

On the other hand, in addition to the conventional mold box (molding box) 7, an inner mold 8 imitating the "plum petal shape" to be placed therein is prepared. As the inner mold 8, various shapes such as a letter shape and a crest shape of "Kou" can be adopted. The inner mold 8 is preferably a thin-walled cylindrical partition type made of metal or resin.

The material may be a microporous material.
The microporous material is suitable for color shading. In this example, three such inner molds 8 were put into the molding box 7 from above.
In such a molding apparatus, the space between the molding box 7 and the inner mold 8 is filled with white cooled soymilk without the addition of food coloring. In the inner mold 8a, blue cooled soy milk is used.
The inside is filled with red cooled soymilk, and the inside mold 8c is filled with yellow cooled soymilk.

After that, the above-mentioned molding box is put in a boiling tank at about 80 ° C., and a pre-heating treatment is carried out for about 10 to 15 minutes. This pre-warming treatment gently accelerates the coagulation of soymilk by heating and obtains an appropriate semi-coagulated state. When the soybean milk is in a semi-solidified state, the inner mold 8 is pulled out from the molding box 7. At the boundary between the white soymilk and the colored soymilk, that is, the inner-drawing boundary surface, since both soymilks are in a semi-solidified state, the mixing ratio is small and a clear boundary or a blurred boundary is obtained. The degree of mixing at the boundary can be adjusted depending on the strength of the pre-heating process. Next, after about 15 minutes, it is completely solidified by a post-warming treatment process. Since the degree of bonding at the boundary between white soy milk and colored soy milk has also increased, peeling and separation of the two are unlikely to occur, and white, red, and
Multicolored tofu with four colors of yellow and blue is obtained.

After that, the die-cutting tofu as shown in FIG. 2 (a) was obtained by die-cutting. In this die-cut tofu, red,
The blue and yellow "plum petal-shaped" colored parts are formed continuously from the bottom to the top. Therefore, even if this die-cut tofu is horizontally cut and divided into 1 tofu,
As shown in (b), a colored portion of "plum petal shape" appears on each cut surface. After that, it will be packed in a bag of 1 tofu and shipped in a cooled state.

As described above, in this example, the colored soymilk portion is solidified by the molding method, so that the manufacturing cost is low and the same pattern or the like can be exhibited on the cut surface of the tofu. Although an edible pigment is used as the colorant in this example, the color and taste can be associated with each other by using plum extract or the like, so that the tofu can be tasted.

[0014]

As described above, according to the present invention, the first mold and the second soymilk are semi-solidified to some extent by the pre-heating process, and then the inner mold is pulled out from the molding box to the outside. After that, the coagulation is further advanced by the post-heating process. Therefore, the following effects are obtained.

Since the contours of colored figures, characters, patterns, etc. are sectioned by the inner mold, a uniform pattern can be obtained.

Further, the same pattern or the like can be displayed on the cut surface of the tofu, and the added value can be increased.

Since it can be manufactured by the molding apparatus, the manufacturing cost is low.

[Brief description of drawings]

FIG. 1 is a flow chart illustrating a present exemplary embodiment.

FIG. 2 (a) is a perspective view showing the tofu after die-cutting obtained in the same example, and FIG. 2 (b) is a perspective view showing 1-chome tofu divided by cutting the die-cut tofu of (a). It is a figure.

[Explanation of symbols]

 7 ... Molding box 8, 8a-8c ... Inner mold

Claims (1)

[Claims] 1. A process in which at least one of soymilk cooled by adding at least a coagulant and colored soymilk obtained by mixing the soymilk with an edible coloring agent is used as the first soymilk and the other is used as the second soymilk. A soymilk filling process of setting an inner mold in a molding box and filling a first soymilk in a space between the molding box and the inner mold, and filling a second soymilk in the inner mold,
A pre-heating process of heating the forming box to semi-solidify the first and second soymilk, and the pre-heating process to form the inner mold when the first and second soymilk is semi-solidified. A method for producing colored tofu, comprising: an internal mold withdrawing step of pulling out from the box to the outside, and a subsequent heating step of subsequently heating and solidifying the first and second soymilk.