JPS5863359A - Preparation of dried food - Google Patents

Abstract

PURPOSE:To prepare dried food having excellent palatability and capable of being reconstituted easily, by cutting tofu into small cubes, immersing the cubes in a seasoning liquid, and quickly freezing and successively freeze-drying the seasoned tofu. CONSTITUTION:Tofu is cut into about <=2cm cubes, and immersed in a sugar liquid containing 5-30wt% sugars selected from monosaccharide, disaccharide, dextrin, etc. and/or a seasoning liquid containing 5-10wt% seasonings selected from salt, sodium glutamate, miso, and soy sauce. The sugar liquid, etc. are impregnated into the tofu until the Bx of tofu measured by a portable refractometer reaches 4.0-5.0, and the impregnated tofu is quickly frozen at -20- -40 deg.C and then freeze-dried. The resultant dried food can be reconstituted within 3min by pouring hot water to give a tofu having fine and smooth texture and comparable to the tofu available in the market.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention can be easily reconstituted with hot water, has a rough texture and no minerals like frozen tofu, and can be used to quickly freeze and freeze-dry tofu, quickly frozen tofu, miso, and mapo tofu seasonings. This invention relates to a method for producing a dry food product in which ingredients other than tofu and seasonings for sukiyaki or sukiyaki are rapidly refrozen together and freeze-dried.

Conventionally, when tofu is dried, for example by hot air drying, the tofu becomes hard and shriveled, and even if it is restored with water or hot water, it does not return to its original shape and texture. Furthermore, even if tofu is freeze-dried, it will have a rough texture and a lot of sweetfish, and even if it is reconstituted with hot water, it will have the texture of frozen tofu and cannot be returned to its original form. Also, the freezing temperature is very low, e.g. -100℃.
When frozen to a certain extent, tofu cracks and loses its shape when rehydrated with hot water. Furthermore, when producing instant miso soup, 50 to 100 parts by weight of an aqueous solution containing bonito stock, kelp stock, ribotite, monosodium glutamate, sugar, glucose, etc. are added to 100 parts by weight of raw miso. If you add diced tofu, quickly freeze the whole thing, and then freeze-dry it, the raw miso will be about 5 times more concentrated when eaten, so you will get a lot of miso flavor during the quick-freezing and freeze-drying. Saltiness, color and seasoning penetrate into the tofu,
When the above-mentioned instant miso soup with tofu that has been freeze-dried is reconstituted with hot water and eaten, the tofu reconstituted with hot water is not white, the color of the miso is transferred, and it becomes extremely salty.

In addition, the manufacturing method for Bakuko & B55-2945r dried tofu involves homogeneously dissolving edible natural gums or edible natural gums and a moisturizing agent in soymilk used for manufacturing tofu, and then preparing tofu using a conventional method. A method for producing dried tofu is disclosed, which is characterized by producing soybean milk and then freeze-drying it.However, the above method involves adding edible natural gums or edible natural gums and a moisturizing agent to soybean milk and homogenizing it. Thereafter, known coagulants for tofu such as calcilum salt, magnesium salt, glucono delta-lactone, etc. are added and coagulated according to conventional methods to produce tofu, so tofu production equipment is required.

The present invention does not require the above-mentioned tofu production equipment.
A sugar solution made by cutting commercially available tofu into dice and mixing one or more types of sugars such as monosaccharides, trisaccharides, and dextrin, and/or one type of seasoning such as salt, monosodium glutamate, miso, and soy sauce. Alternatively, the tofu is soaked in a seasoning solution that is a mixture of two or more kinds, and after soaking, the tofu is taken out of the soaking solution, quickly frozen, and freeze-dried as it is, or seasonings such as bonito stock, kelp stock, ribotite, monosodium glutamate, etc. An aqueous solution containing 70 to 150% of raw miso was added to the raw miso while heating it, and the cooled soup was added with the above and the rapidly frozen tofu, and the tofu was quickly frozen before the tofu thawed. By freezing and freeze-drying, the above bonito stock, kelp stock,
The transfer of seasonings such as ribotite and monosodium glutamate, as well as the taste, color, and saltiness of fresh miso, is suppressed to a very low level, and it is easy to restore with hot water, so there are no cracks or minerals like frozen tofu, and it can be used in miso soup, soup, and mapo bean scraps. Even if you use it as an ingredient to add to tofu, the sugar solution and/or seasoning has already permeated the tofu, so the taste will not penetrate into the inside of the reconstituted tofu, and the sugar that has permeated into the tofu and the surrounding area will be absorbed. This is a method for producing fine-grained, white dried food with a taste that is extremely well-balanced with salty taste.

That is, first, commercially available tofu is cut into pieces of about 2 ct 11 squares or less. When tofu with a size exceeding 2 mm is immersed in sugar solution and/or flavoring solution, it is difficult for the sugar solution and/or seasoning solution to penetrate into the center of the tofu, resulting in cracks or whiskers when freeze-dried. It is easy to form, and if it is restored with hot water, it may lose its shape. 5 to 30 weight pieces of tofu cut into dice with a size of about 2 scars or less, containing one or more types of sugars such as glucose, fructose, trisaccharides such as lactose, maltose, and sucrose, and low DE dextrin. - sugar solution and/or salt,
It is immersed in a seasoning solution containing one or more seasonings such as sodium glutamate, miso, soy sauce, etc. in an amount of 5 to 5 ions. The amount of the sugar solution and/or seasoning solution permeated into the tofu was measured using a hand-held refractometer, and the gx value after permeation was 4.0 to 5.
．． It is preferable to keep it within a range of about 0. The above value is 4.
If it is less than about 0, the amount of permeation of the sugar solution and/or seasoning liquid into the tofu will be small, and the tofu after freeze-drying will have cracks or cracks, and its physical properties will not be any different from frozen tofu.

In addition, if the Bx value exceeds 5.0 degrees, it is difficult to freeze completely even if the rapid freezing temperature is lowered more than necessary, and even if the degree of vacuum during freeze-drying is increased, it cannot be completely dried, and some parts become like starch syrup. It may also exhibit the physical properties of

If the concentration of the sugar solution or seasoning solution in which tofu is soaked is less than 5% by weight, even if the tofu is soaked for a long time, the penetration of sugar into the tofu will be small, and the tofu after freeze-drying, that is, freeze-dried tofu There are cracks and sweetfish, not much different from frozen tofu, and the concentration of sugar solution is 3.
If the concentration of the seasoning liquid exceeds 0% by weight or 10% by weight, there will be a large difference in sugar concentration between the surface and center of the tofu, and the surface of the tofu after freeze-drying will have no cracks in appearance. However, the inside of the tofu cracks and cracks, resulting in an undesired product.Also, when the sugar solution penetrates into the center of the tofu, the sugar concentration on the surface of the tofu is high, and the degree of vacuum during freeze-drying must be increased. Even if it takes a long time, it cannot be completely dried. The tofu cut into dice in this manner and impregnated with sugar solution and/or seasoning solution is sensually harder than regular tofu, and has better shape retention when being carried, making it easier to handle. . In particular, it becomes easier to line up trays and conveyors during rapid freezing. Tofu impregnated with sugar solution and/or seasoning solution is 120 to 40
Freeze quickly at around ℃. It is also possible to sell tofu after quick freezing as a frozen food.

The tofu rapidly frozen as described above is freeze-dried in a conventional manner. When hot water is poured over the freeze-dried product, it recovers within 3 minutes, and the texture is fine and smooth, no different from commercially available tofu.The freeze-dried product is almost white in color, but it has a slightly pale yellow tinge. When it is reconstituted and served as ingredients for rice, soup, miso soup, mapo tofu, sukiyaki, etc., it is comparable to commercially available tofu. Also, after immersing the tofu cut into dice in a mixture of seasoning liquid and sugar solution or only in the seasoning liquid and allowing it to penetrate into the tofu -20～-
When quickly frozen at 40℃ and then freeze-dried, the freeze-dried tofu is given a light seasoning taste, and when reconstituted with hot water as an ingredient for soups and mapo tofu, it produces fine and smooth tofu. It enhances the taste of soup, mapo tofu, sukiyaki, etc. In addition, an aqueous solution containing bonito stock, kelp stock, ribotite, monosodium glutamate, sugar, etc., in an amount of about 70 to 150% by weight based on the raw miso is added to the raw miso while heating. After mixing and cooling, the tofu obtained above is added to the frozen tofu obtained above before freeze-drying, and immediately the whole is quickly frozen again to about -20 to -40°C and freeze-dried. If the concentration of the aqueous solution containing two or more seasonings such as bonito stock, kelp/buth stock, ribotite, monosodium glutamate, sugar, etc. is less than about 70 parts i-- to raw miso, the concentration of raw miso will be too high. It takes time to freeze, and some of the quick-frozen tofu above thaws out, giving rise to the salty taste of fresh miso.
The color may transfer to the tofu, which is undesirable.
If it exceeds about 50% by weight, the water content is too high, and freeze-drying consumes more energy than it costs, and the specific gravity of the freeze-dried product increases, resulting in large voids. 3. As mentioned above, bonito stock, About 70 to 150% by weight of an aqueous solution containing two or more of kelp stock, ribotite, monosodium glutamate, sugar, etc. based on the raw miso is added to the raw miso, mixed while heating, and then cooled. The purpose of adding quickly frozen tofu and refrigerating it before thawing is to minimize the transfer of the flavor, color, and salty taste of the fresh miso to the tofu. The product obtained in this way is an instant miso soup with ingredients that combines freeze-dried miso and freeze-dried tofu, that is, a dried food.Miso soup can be made in about 3 minutes by simply adding hot water, and commercially available tofu can be made into miso soup in about 3 minutes. The taste, color, smoothness, fineness, etc., were almost comparable to the miso soup prepared by adding .

As mentioned above, since the sugar solution and/or seasoning solution is infiltrated into the tofu in advance, the flavors of bonito stock, kelp stock, ribotite, monosodium glutamate, etc., do not penetrate into the freeze-dried tofu, making it difficult to use commercially available tofu. It tasted almost the same.

Furthermore, when producing dried mapo tofu, which is a cooked food, ground pork is fried in advance with sesame oil, then soy sauce,
Water was added to a commercially available mapo tofu base consisting of sugar, salt, spices, etc., mixed, uniformly dispersed, cooled, and the sugar solution and/or seasoning solution obtained above was infiltrated into the mix, followed by rapid freezing. Add the tofu and quickly freeze the whole thing again, then freeze-dry it to obtain a dried mapo tofu product. Add a small amount of vinegar to the product and reconstitute it by heating it with hot water to make the mapo tofu obtained by the usual method. It is comparable to tofu, and in particular, the tofu of the present invention is fine and smooth as described above, and the light sweetness inside the tofu harmonizes well with the salty taste of the surrounding area.

In the same way, thinly sliced beef, green onions, fresh shiitake mushrooms, garland chrysanthemums,
Soy sauce and sugar were cooled together, and the sugar solution and/or seasoning solution obtained above were permeated into the mixture, rapidly frozen, and then freeze-dried to obtain a dried sukiyaki food, which is a type of cooked food. When restoring the product, add a small amount of mirin and water, add itokon and garlic if necessary, and boil it to make sukiyaki. The tofu in this restored product is also fine and smooth, and the sweetness inside the tofu blends well with the surrounding sukiyaki soup.

Example 1 Commercially available firm tofu was cut into 1.0 bikaku pieces, and lactose was added to 5% by weight.
Immerse it in the containing lactose solution. The hand-held refractometer value for tofu was 17 before soaking in the lactose solution, but after soaking in the lactose solution, the value was 17.
After 0 minutes, it rose to 4.2. At that point, the tofu was removed from the soaking liquid and placed on a stainless steel belt conveyor and quickly frozen at -30°C. 0.3-0.6 after quick freezing
Freeze-dried at Torr.

Freeze-dried tofu is used as an ingredient for regular soup and reconstituted in 2 minutes and 30 seconds, resulting in a fine and smooth texture.
The result is a fine grain with no cracks.

Furthermore, regular soup with commercially available tofu added as an ingredient,
A panel of 30 experts conducted a sensory test using a two-point preference method to determine the total value of the taste and appearance of the tofu using the freeze-dried tofu obtained in this example. Although high quality tofu was considered to be better, there was no significant difference between the two at a risk rate of 5.
25g, inosine fi0.01g, guanylic acid 0.00
5g.

Pour the juice consisting of 0.015 g of sugar and 0.045 g of sodium glutamate into a tray with a thickness of 1 cm 7 nm 130 I 11 volumes, cool it to near the freezing point 7, add 3 pieces of quick-frozen tofu made from PA in the same manner as in Example 1, Quickly freeze the whole thing again, □10, same MK, ) 0.3-0.6 Torr TO
l*ti,*L,k.

A panel of experts ( 9)
As a result of calculating the total value by humans in the same manner as in Example 1, it was found that 1
Six people preferred regular miso soup, but there was no difference in the risk rate of 5s.

Example 3 Silken tofu is cut into 1.551 square pieces and immersed in a dextrin solution containing 10% by weight of DE7 dextrin. The value of the hand-held refractometer was 5 after 2 hours for soaked tofu.
．． It rose to 1. At that point, the immersion liquid was taken out, arranged in a single layer on a stainless steel belt conveyor, and rapidly frozen at -35°C.

A soup containing raw miso, finely chopped green onions, water, bonito flakes, inosinic acid, guanylic acid, sugar, and sodium glutamate in the same proportions as in Example 2 is prepared and cooled to near the freezing point. The rapidly frozen tofu obtained above was added to the cooled juice in the same manner as in Example 2, and freeze-dried in the same manner as in Example 1.

(9) Trays (for 30 people) of the above product were prepared from this example product, which was reconstituted with hot water, and miso soup prepared from regular raw miso and topped with silken tofu as an ingredient. Two whole pieces were selected by a panel of 30 experts. As a result of conducting the same sensory test as in Example 1 using the preference method, 18 people preferred regular miso soup, but there was no significant difference between the two at a risk rate of 5%.

Example 4 Cut cotton tofu into 1.2a++ squares and add 1.0% by weight of salt.
, 2.0% by weight of sodium glutamate, 5. It is immersed in a mixed solution of a ``grain liquid'' and a sugar solution consisting of a θ heavy cap, and taken out from the immersion liquid after the time when the basket of the hand-held refractometer shows 4.1, that is, 3 hours. Place the removed tofu on a tray and add minced pork (150 ml).
Add 10 cc of sesame oil to 1 g, heat over high heat, add 35 g of commercially available mapo bean paste consisting of soy sauce, vinegar, sugar, salt, chili pepper, pepper, ginger, and miso, and add 1 cc of sesame oil.
Add 50cc of water.

Divide this into half, add commercially available tofu cut into half dice, and add 0.5g of Katakuri flour to the other half.
Finish by boiling. One half was cooled, 150g of the quick-frozen tofu obtained in this example was added, and a panel of experts (9) conducted a sensory test using a two-point preference method.As a result, 15 people each had different preferences. There was no significant difference at the risk rate of 5.

Example 5 400 g of thinly sliced beef, 200 g of green onions, 1 fresh shiitake mushroom
50 g1 200 g of shungiku, 200 g of soy sauce, 70 g of sandal chrysanthemum
1. Put 5 g of sodium glutamate into a flat tray, cool it, and prepare 400 pieces of quick-frozen tofu obtained in Example 1 before freeze-drying.
g was added to the above tray before thawing, the whole was quickly frozen again, and freeze-dried using the method of Example 4.

Wash the freeze-dried product obtained above using a washing machine (l0cc) and water (1250c).
There were 19 people who thought C's sukiyaki was good, but there was no significant difference at the 5% risk rate.

March 5, 1980 Commissioner of the Japan Patent Office Shima 1) Haruki Tono1, Indication of the case 1982 Patent Application No. 1602882, Name of the invention Method for making dried food 3, Name of the person making the amendment (609) ) Meiji Seika Co., Ltd. 5, Subject of amendment 1□1゜Claims column, Detailed description of the invention -6, Contents of amendment (1) The scope of claims in the specification of the present application is amended as shown in the attached sheet. .

■ Same as above, No. 311N, line 14, page 5, line 3 and line 8, page 8, line 14, page 8, line 20 to page 9, line 1, page 9, line 11, and In the 6th line of page 10, the words "ribotite" are respectively corrected to "ribotite".

■ In the 6th and 10th lines of page 4 of the same page, the phrase ``1 moisturizing agent'' is corrected to ``humectant''.

(4) On page 5, line 11 of the same document, the word "cracks" is corrected to "rough texture."

■ The phrase "fine white dry food" on page 5, lines 16 and 17 of the above is amended as follows.

``Dried food such as fine white tofu or containing tofu'' 0 In line 20 of the 5th line of the above, it says ``Add sugar solution and/or seasoning liquid to r*'' [1llIi as infusion and/or seasoning Correct to "liquid".

(7) Same as above, page 6, line 7 and line 9, respectively:
Correct the phrase "% by weight" to "% by weight!j!degrees".

(c) In the 3rd line of page 9 of the same page, the words ``below grade E'' are replaced with [
4! i! Corrected with the addition of a vortex.

0) Correct the phrase "specific gravity is large" in the 10th line of the 9th quadruple to "1 specific gravity is small".

In the 8th line of the 10th member of IQl-1, the phrase ``commercially available tofu'' is corrected to read ``The tofu in 1sen miso soup is commercially available tofu.''

01) Same as above, page 5, line 13 and page 13, line 13
In the first line, "inosinic acid" and "guanylic acid" are corrected to "5'-sodium inosinate" and "sodium 5-guanylic acid" respectively.

O Same as above, 13ji, line 20, which says ``Silk tofu'' is corrected to ``Silk tofu, sliced long.''

0. In line 10 of the 15th member of Kariue, the phrase ``quickly frozen'' was corrected to ``quickly froze.''

1. Claims (1) Dice-shaped tofu is mixed with one or more types of sugars such as ψ sugars, trisaccharides, and dextrins, and/or a sugar solution mixed with salt, sodium glutamate, miso, It is characterized by immersing tofu in a seasoning mixture of one or more seasonings such as soy sauce, then quickly freezing the tofu taken out from the sugar solution and/or seasoning solution, and freeze-drying it as it is. How to report dried good quality products.

C2) Add 70 to 150% by weight of an aqueous solution containing bonito stock, kelp stock, ribotite, monosodium glutamate, sugar, noodle sucrose, etc. to raw miso, mix while heating, and cool. Claim 1, characterized in that the tofu that has been quickly frozen after being infiltrated with the W4 liquid and/or seasoning liquid is added to the soup, and the tofu is quickly frozen again before thawing, and the whole is freeze-dried. One method for making dried food.

0 Mapo tofu, sukiyaki, etc. 1Ill! Before heating the food,
Or, after heating or while heating, season and mix, infiltrate the cooled product with sugar solution and/or seasoning solution, add quickly frozen tofu to the unthawed backside, quickly freeze again, and freeze dry the whole thing. A method of reporting on dried foods as described in item 1 of the scope of special W+ discussion, characterized by:

(Soaking small tofu?III) The concentration of the sugar solution containing one or more types of sugars such as -dextrin, etc. is 5-
3('l*-%11) A method for reporting dried good products according to claims 1 to 3.

(5J Salt for soaking tofu, sodium glutamate,
Report of a dried good product according to the range 1 to 3 of the patent fJ4 base, characterized in that the seasoning liquid containing one or more seasonings such as miso and soy sauce has a # degree of 5 to 10 In amount % 1. Method.

Claims (4)

[Claims] (1) Tofu cut into 0 pieces of dice, ・Sugar solution mixed with one or more types of sugars such as monosaccharides, trisaccharides, and dextrins, and/or seasoning with salt, sodium glutamate, miso, and soy sauce. A method for producing a dried food product, which comprises soaking tofu in a seasoning solution containing one or more of the ingredients, quickly freezing the tofu taken out from the sugar solution and/or the seasoning solution, and directly freeze-drying the tofu. . (2) Approximately 70 to 150 weight of an aqueous solution containing bonito stock, kelp stock, ribotite, monosodium glutamate, sugar, glucose, etc. was added to the raw miso, mixed while heating, and cooled. A special W characterized by adding tofu that has been quickly frozen by penetrating the juice with a sugar solution and/or a seasoning solution, quickly freezing it again before thawing, and freeze-drying the whole tofu.
f. A method for producing a dried food according to claim 1. (3) Cooked foods such as mapo tofu and sukiyaki are seasoned and mixed before heating, on the heating edge, or while heating, and the cooled product is soaked with sugar solution and/or seasoning solution to quickly freeze tofu. The method for producing a dried food according to claim 1, characterized in that the food is added before thawing, quickly frozen again, and the whole is freeze-dried. (4) Scope 1 of the special pestle application, characterized in that the concentration of the sugar solution containing one or more types of saccharides such as monosaccharides, trisaccharides, and dextrins for soaking tofu is 5 to 30 weight Jt%. ~3
The method for producing the dried food described in Section 1. Claims 1 to 1, characterized in that the concentration of the seasoning liquid containing one or more seasonings such as salt, monosodium glutamate, miso, soy sauce, etc. for soaking tofu is 5 to 10% by weight. The method for producing a dried food according to item 3.