JPH0880170A - Bean decay product - Google Patents

Abstract

(57) [Summary] [Purpose] A new type of tofu that can be eaten by simple cooking without preserving the original taste of tofu during storage and transportation of cooked foods. Get food. A coagulated tofu layer formed inside a closed vessel-shaped container and a cooked bean jam layer laminated on the tofu layer inside the container.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel bean-corroded product.

[0002]

2. Description of the Related Art Traditionally, tofu is made from soybeans,
This soy milk was obtained by coagulating the protein component in the soy milk using bittern. However, in recent years, a tofu has been newly produced by coagulating soymilk itself (glucono delta lactone), which heats and coagulates soymilk in a bag or a container-like closed container.

Also, there are various kinds of foods made from tofu as a material since ancient times, not only in Japan but also in China and Korea.
There are bean-corroded products that have been uniquely cooked by various countries and regions.

On the other hand, due to recent changes in lifestyle, quicker and simpler cooking is pursued, and pre-cooked foods are packed in bags or the like, and retort foods heated at 110 to 140 ° C. and sterilized are included. A completely new food is born.

[0005]

However, the tofu contained in the commercially available retort food that has been heat-sterilized by packing "Mabo tofu" or "Sukiyaki" in a bag is hard because it retains its shape until it is opened. It ’s an eye, and 110
It was hardened by heating at ~ 140 ° C. Further, due to the front contact with the surrounding cooked food, it becomes hard over time, the taste of the seasoning penetrates into the interior, and the original taste of tofu is impaired.

[0006] Soft tofu may be prepared from the beginning so that the tofu does not become hard in the cooked food, but in this case, the tofu collapses and loses its appearance when opened. Therefore, there is no retort food mainly composed of tofu whose original taste is not impaired.

[0007] The present invention aims to obtain a novel bean-corroded product that can be eaten by simple cooking, and in particular, even if a cooked food is preserved and the product is conveyed, the original tofu has The purpose is to obtain a bean-corroded product that does not impair the taste of.

[0008]

In the tofu corroded product according to the present invention as set forth in claim 1, a solidified tofu layer formed inside a closed vessel-like container and a tofu layer inside the container are laminated. And a prepared bean jam layer.

In the soybean corrosive product according to the second aspect of the present invention, a bowl-shaped container whose upper surface opening is closed, a solidified tofu layer formed by solidification inside the bowl-shaped container, and a bowl-shaped container And a layer of cooked marbo tofu bean paste on top of the tofu layer inside.

In the bean-corroded product according to the third aspect of the present invention, a bowl-shaped container whose upper opening is closed, a solidified tofu layer formed inside the bowl-shaped container, and tofu in the bowl-shaped container And a layer of cooked meat tofu bean paste on top of the layers.

[0011]

The present invention is a novel bean-corroding product having a solidified tofu layer formed inside a closed vessel-shaped container and a cooked bean jam layer laminated on the tofu layer inside the container.

That is, since the tofu is formed in a vessel-shaped container by solidifying in a layered manner, it does not easily collapse during cooking or during the transportation of the product, but more preferably, the cooked bean layer is formed on the tofu layer. Since the inside of the closed container is filled with the tofu, the tofu will not collapse even if there is some impact. This bean-corroded product of the present invention is put in hot water for a desired time in a sealed state, or by heating a microwave in a microwave with a part or all of the hermetically sealed open, the eater himself seasons while breaking the tofu layer. Can be mixed with bean paste and eaten. Further, since it is a closed container, it can withstand long-term storage by being subjected to heat / sterilization treatment.

Further, since the tofu layer is solidified and formed at the bottom of the container, it does not easily collapse, and when it is sealed in the container, only the upper surface of the tofu layer comes into contact with the cooking bean layer, and the cooking surface at the contact surface is cooked. No relative flow or agitation with the bean jam occurs.
Therefore, the taste of the cooked bean jam layer does not undesirably permeate into the tofu layer, so that the original taste of the tofu is not impaired.
Furthermore, since the closed container itself serves as a single packaging container, a cooking container, and tableware, it is possible to sell it in an amount for one person, for example, and the materials involved in cooking are not wasted.

The vessel-shaped container may be a container which can be closed and has a strength that does not damage the tofu layer when a force is applied from the outside. This container can be preferably a bowl-shaped container. Further, the material of the container is preferably one that can withstand the heating of cooked food such as hot water, hot water, or microwave oven.

The tofu layer can be formed by coagulating soymilk with a coagulant in a container. That is, the container also functions as a mold for hardening soy milk. It is difficult to form a gap between the solidified tofu layer thus formed and the inner wall of the container, and the cooked bean jam layer laminated on this tofu layer is located along the inner wall of the container to the side or below the tofu layer. It rarely goes around. The cooking layer is preferably filled on the tofu layer so as to fill the upper space in the closed container, but if the cooking bean layer has sufficient viscosity and layer thickness, some space is formed in the upper part of the closed container. May be done.

Since the upper surface of the tofu layer is pressed by the cooked bean layer and the side circumference and the lower surface are supported by the container, the tofu layer does not easily collapse during cooking or when the product is transported, and relative flow and stirring with the cooked bean layer do not occur. Therefore, the taste of the cooked bean jam layer does not soak into the tofu layer undesirably. The amount ratio of the cooked bean paste layer and the tofu layer is
Although it varies depending on the food menu content, it is preferably about 1: 5 to 2: 3.

Further, as the coagulant for the tofu layer, an ordinary coagulant for tofu can be used. For example, natural bittern composed of calcium chloride and magnesium chloride, calcium chloride, magnesium chloride, calcium sulfate, and gluconodelta lactone (GDL) can be used alone or in combination. However, since natural bittern, magnesium chloride, and calcium sulfate have a fast coagulation reaction, it is suitable for line production to use glucono delta lactone, whose coagulation rate can be adjusted by heating.

The cooked bean paste may be liquid, semi-solid or solid as long as it can be eaten with tofu, but it is preferably liquid when heated and cooled when transported or stored. Those having a viscosity, for example, a semi-solid state or a solid state are desirable from the viewpoint of preventing collapse of the tofu layer. Therefore, it is also preferable to add a coagulant to the cooked bean paste layer. Therefore, as the coagulant, starch and gelling agents such as wheat flour and kudzu powder can be used. As a gelling agent,
Gelatin, agar, carrageenan, guar gum, locust bean gum and the like can be used alone or in combination of several kinds. Further, depending on the type and component of the cooked bean paste, the oil and fat content in the cooked beancake may harden at a low temperature, and in such a case, no special coagulant needs to be added.

As the bean-corroded product of the present invention, one having an existing food name or a new food having no existing food name can be appropriately selected. For example, add thin-mouthed soup stock as a liquid bean paste as a liquid and heat it at the time of eating to make a tofu-like food. It can be used as a tofu-like food, or can be covered with curry roux as a cooked bean jam layer and heated at the time of eating to give a curry-cured tofu-like food. The point is that a cooked bean paste that makes the best use of the tofu's flavor should be laminated on the tofu layer.

In the bean-corroded product of the present invention, after the cooked bean jam layer is laminated on the tofu layer, the opening of the container is closed. For sealing, the film may be heat-sealed to the edge of the opening of the container for sealing, and a sealing lid adapted to the container may be covered to heat the edge of the sealing lid and the edge of the opening of the container. It may be fused and sealed.

One concrete soybean-corrosion product of the present invention comprises a bowl-shaped container whose upper opening is sealed with a film, a solidified tofu layer formed inside the bowl-shaped container, and a tofu layer inside the bowl-shaped container. It is provided with a layer of mabo tofu bean paste cooked with a soy sauce paste laminated on top. This marbo tofu bean paste layer is a cooked bean jam layer other than tofu of so-called marbo tofu. In this bean-corroded product, the tofu layer comes into contact with the marbo tofu bean paste layer only at the upper surface portion. Therefore,
Since the taste of the marbo tofu bean paste layer does not soak into the tofu layer undesirably, it is a completely new food that does not easily impair the unique flavor of tofu.

Furthermore, another concrete bean-corroding product of the present invention is a bowl-shaped container whose upper opening is sealed with a film,
It is provided with a solidified tofu layer formed inside the bowl-shaped container and a meat tofu bean paste layer which is laminated on the tofu layer inside the bowl-shaped container but cooked with soy sauce. The meat tofu bean paste layer is a cooked bean jam layer of so-called meat tofu other than tofu. In this bean-corroded product, the tofu layer comes into contact with the meat tofu bean paste layer only at the upper surface portion. Therefore, the taste of the meat-tofu bean paste layer does not undesirably permeate into the tofu layer, so that the original taste of tofu is hardly impaired and it is a completely new food product.

[0023]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is an explanatory view showing the constitution of an embodiment of a bean-corroded product of the present invention, wherein FIG. 1A is a front view and FIG. 1B is a plan view. As shown in the figure, there is a bowl-shaped container (2) having a lid (1) that fits over the edge of the upper opening. Inside the bowl-shaped container (2), a tofu layer (3) formed by coagulating soymilk is filled in layers at the bottom. On top of this tofu layer (3), a cooked bean jam layer (4) which has been subjected to desired cooking is laminated.

The lid (1) is fitted over the opening edge of the container (2) so as to prevent air from remaining on the cooked bean jam layer (4), and the edge of the lid (1) is also covered. And the edge of the opening of the container (2) are heat-sealed (5) and sealed. In addition, a part of the lid (1) has a heat fusion part.
When opening the (5), pull up the lid (1) to grasp the handle.
(6) is formed.

In the bean-corroded product of the present invention, a cooked bean paste layer (4)
We made a trial of foods with various types. This will be described below.

Example 1 (cup marbo tofu) Coagulant (glucono delta lactone, magnesium chloride)
Soymilk with a concentration of 8.5% was added and stirred and placed in an 84 cc container (2) and heated at 90 ° C. for 20 minutes to coagulate.

As a preparation for the cooked bean paste, prepare minced pork,
The root ginger was cut into shreds, and a soup was prepared by dissolving a gelling agent consisting of carrageenan, locust bingham, calcium lactate and potassium chloride in water. In addition, soy sauce, flavored vegetables, salt, soybean plate soy sauce, seasonings (amino acids, etc.), starch, and marbo tofu made of caramel pigment were measured and prepared.
Oil was spread on a frying pan, the prepared ground meat was stir-fried, and then ginger was stir-fried (about 6 minutes).

After the minced meat and ginger were roasted, the weighed amount of marbo tofu and the alcoholic fermented seasoning liquid were added and mixed for about 3 minutes. Then, the prepared soup was added thereto, and the mixture was further boiled for about 5 minutes. This cooked cooked bean paste was placed on the solidified tofu layer (3) in the container (2). On this occasion,
It is essential to fill the container (2) with the cooked bean paste.

The cooked bean jam layer (4) was covered with a lid (1) so that no air remained, and fitted to the open end edge of the container (2). Next, the end of the lid (1) and the end of the opening of the container (2) were heat-sealed (5) over the entire circumference by a heat-sealing device to tightly seal the container. The sealed product is sterilized by secondary heating at 85 ° C for 30 minutes and cooled in a chiller cooling tank at 5 ° C for 30 minutes. After this, the product is confirmed by checking for seal leakage.

Example 2 (cup meat tofu) Coagulant (glucono delta lactone, magnesium chloride)
Soy milk having a concentration of 8.3% was added and stirred and put in an 84 cc container (2) and heated at 90 ° C. for 20 minutes to coagulate.

To prepare the cooked bean paste, minced beef and chicken meat were prepared. The onions were chopped and weighed, and the Shirataki water was boiled and then weighed. In addition, a soup prepared by dissolving a gelling agent composed of carrageenan, locust bingham, calcium lactate and potassium chloride in water was prepared. Furthermore, the soy sauce, the fermented sake seasoning liquid, and the seasoning for liquid sugar were weighed in advance and prepared.

Salad oil was laid on a frying pan, and the ground meat was stir-fried, then other ingredients (onion, Shirataki) were mixed, and the mixture was cooked for about 15 minutes in total. Add the prepared seasoning (dashi soy sauce, fermented sake liquor, liquid sugar), cook for about 5 minutes, cook for 9 minutes, and add the gelling agent soup. Mixed for about a minute. This cooked cooked bean paste was placed on the solidified tofu layer (3) in the container (2). On this occasion,
It is essential to fill the container (2) with the cooked bean paste.

The lid (1) was covered so that no air remained on the cooked bean jam layer (4), and the container (2) was fitted with the lid. Next, the end of the lid (1) and the end of the opening of the container (2) were heat-sealed (5) over the entire circumference by a heat-sealing device to tightly seal the container. The sealed product is sterilized by secondary heating at 85 ° C for 30 minutes and cooled in a chiller cooling tank at 5 ° C for 30 minutes. After this, the product is confirmed by checking for seal leakage.

Example 3 (Comparison of Products) The cup marbo tofu and the cup meat tofu obtained in Examples 1 and 2 were subjected to a tasting test, particularly tofu. In addition, commercially available "Mabo tofu bowl" tofu (Comparative Example 1)
And a tofu (comparative example 2) of the commercially available "Sukiyaki don".

For comparison, seven panelists consisting of random subjects in a blinded state were used, and asked about the taste and texture of tofu, in particular. The results are shown in Table 1 below.

[0036]

[Table 1] (In the table, ◎ indicates “very good”, ○ indicates “good”, Δ indicates “not good”, × indicates “bad”, and the remarks indicate the reason of “very good” or “bad” I had you describe)

As shown in Table 1, in the bean-corroded products according to the examples of the present invention, the original taste of tofu is not impaired.
This is because the cooked bean paste layer contacts only the top surface of the tofu layer, and therefore the taste of the cooked bean paste layer hardly penetrates into the tofu layer before opening, so the original flavor of the tofu was not impaired. It is shown that.

[0038]

As described above, the present invention provides a novel solidified tofu layer formed inside a closed vessel-shaped container and a cooked bean jam layer laminated on the tofu layer inside the container. It is a bean-corroded product. Therefore, since the tofu is solidified in layers inside the container, it does not easily collapse during cooking or when the product is conveyed.Because the cooking bean layer is laminated on the tofu layer, even if there is some impact. The tofu does not collapse and the original taste of the tofu can be maintained. Bean corrosion product of the present invention, by pouring into hot water for a desired time in a sealed state, or by opening a part or all of the seal and heating in a microwave oven to warm it,
The person himself can eat while mixing the seasoning bean paste while destroying the tofu layer. Further, since it is a closed container, it can withstand long-term storage by being subjected to heat / sterilization treatment.

Further, since the tofu layer is solidified and formed in the part of the container, it is hard to collapse, and when it is sealed in the container, only the upper surface of the tofu layer comes into contact with the cooking bean layer, and the contact surface No relative movement or stirring with the cooked bean layer occurs. Therefore, the taste of the cooked bean jam layer does not soak into the tofu layer undesirably, and the original taste of the tofu is unlikely to be impaired.
Further, since the closed container itself becomes one food, it is possible to sell it in a quantity for one person, for example, and there is an effect that the materials involved in cooking are not wasted.

In the concrete bean-corroded product of the present invention, a bowl-shaped container whose top opening is closed, a solidified tofu layer formed inside the bowl-shaped container, and a tofu layer inside the bowl-shaped container are laminated. Mabo tofu bean paste layer cooked with soy sauce. In this bean-corroded product, the tofu layer comes into contact with the marbo tofu bean paste layer only at the upper surface portion. Therefore, since the taste of the marbo tofu bean paste layer does not permeate into the tofu layer, it is a completely new food that does not easily impair the unique flavor of tofu.

Further, in the concrete bean-corroded product of the present invention, a bowl-shaped container whose upper opening is closed, a solidified tofu layer formed inside the bowl-shaped container, and a tofu layer inside the bowl-shaped container are provided. It is provided with a layer of meat tofu bean paste that is layered but cooked with soy sauce. In this bean-corroded product, the tofu layer comes into contact with the meat tofu bean paste layer only at the upper surface portion. Therefore, the taste of the meat-tofu bean paste layer does not inadvertently infiltrate into the tofu layer, so that it is a completely new food in which the unique flavor of tofu is not easily impaired.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a configuration of an embodiment of a bean-corroded product of the present invention, in which a figure is a front view and b figure is a plan view.

[Explanation of symbols]

 (1) ... lid, (2) ... bowl-shaped container, (3) ... tofu layer, (4) ... cooked bean layer, (5) ... heat-sealed part, (6) ... handle part

Claims (3)

[Claims] 1. A bean-corroded product, comprising a coagulated tofu layer formed inside a closed vessel-shaped container and a cooked bean jam layer laminated on the tofu layer inside the container. 2. A bowl-shaped container having a closed top opening, a solidified tofu layer formed by solidification inside the bowl-shaped container, and a cooked marbo layered on the tofu layer inside the bowl-shaped container. A soybean curd product characterized by having a tofu bean paste layer. 3. A bowl-shaped container having a closed top opening, a solidified tofu layer formed inside the bowl-shaped container, and a meat-tofu bean paste layer cooked by being stacked on the tofu layer inside the bowl-shaped container. Bean corrosion product characterized by having and.