JPS6192546A - Cooking of freeze-dried bean curd to swollen soft gel - Google Patents

Abstract

PURPOSE:To enable the cooking of a freeze-dried bean curd uniformly as a whole, in a short time, irrespective of the cooking conditions or the difference of the operators, and to obtain an excellent product, by allowing the freeze-dried bean curd to absorb a proper amount of water, and heating the bean curd with high-frequency radiation during or after the absorption. CONSTITUTION:A freeze-dried bean curd 2 having a water-content of 7-8% is put into a heat-resistant synthetic resin bag 1, and added with water of 0-70 deg.C with a metering cup 3 in an amount to give a product having a water- content of 75-89%. The opening of the bag is folded to prevent the leak of water from the bag 1, and the bag is layed down to effect the water-absorption of the bean curd. The bean curd is heated to >=90 deg.C for 20sec-2min in a high- frequency electronic oven during or after the absorption of water.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention belongs to the field of manufacturing, selling and cooking frozen tofu.

(Prior art) Conventionally, when cooking frozen tofu to soften and soften, a sufficient amount of water (e.g. 17 (+) for one piece of frozen tofu when heated over an open flame)
cc) dashi soup is used, and even when cooking with high frequency, 150 cc of dashi soup is used for one 17 g frozen tofu.

Other times, they are placed in hot water at around 50°C so as to float, reconstituted, and then lightly squeezed and seasoned.

(Problems to be Solved by the Invention) According to the conventional cooking method, the frozen tofu after cooking is divided into hard and soft by the seasoning PI-1, making it difficult to season. Although there is no change in the degree of swelling and softness, there is a problem that depending on the cooking time, it may become too soft, and the texture may vary significantly depending on the skill of the cook.Also, there is the problem that roughness tends to remain due to incomplete swelling. There are many.

(Means to Solve the Problems) The present invention causes frozen tofu (water content of about 8%) to absorb an appropriate amount of water, or to heat it with high frequency while absorbing water, thereby causing frozen tofu to swell and soften into a gel. Since the tofu is similar to tofu, the whole frozen tofu can be uniformly softened and cooked, and there is no difference in product quality due to differences in cooking conditions, so even amateurs who are inexperienced in cooking can expect a high-quality product.

The temperature of the water absorbed into the frozen tofu in the above ranges from 0°C to 7°C.
Although it can be used over a wide range of 0°C, the water absorption rate decreases at low temperatures and the heating time using high frequency waves becomes slightly longer. Normally, a temperature of 15°C to 40°C is suitable, but if the water temperature is below 10'C, it is recommended to take a longer time to absorb water or heat it with high frequency while absorbing water. When the amount of water L11 is high and the amount of water L11 is small, uneven water absorption tends to occur.

In the present invention, the water content of frozen beans with water absorption is 75%.
~89%, but can be changed depending on preference for hardness or softness. When a relatively hard product is desired, the moisture content is adjusted between 75% and 80%, and when a softer product is desired, the moisture content is adjusted between 85% and 89%. For example, the water content of frozen tofu is 7% to 8%, so 17
The water content will be 7%. A hard product was obtained by heating this product for 1 minute and 30 seconds to 2 minutes in a microwave oven with a high frequency output of 500 watts. In addition, when one frozen tofu of 17 (+) is made to absorb 1 oocc of water, the water content is approximately 87%, and the heating time in a microwave oven with a high frequency output of 500 watts is 2 minutes to 2 minutes.
A soft product with a good texture was produced in 2 minutes and 30 seconds. Also, 80% for 1 frozen tofu of 179 as above.
If cc of water is absorbed, the water content will be about 84%, and if heated in the microwave for 2 minutes, 1 q of a product with a good texture with a balance of hardness and softness will be obtained.

All products made by changing the moisture content in this way are tofu-like products, with a small amount of frozen tofu structure remaining, but the desired moisture content is between 75% and 89%. A tofu-like product is produced.

(Operation of the invention) The present invention regulates the total amount of water and heats the frozen tofu using high frequency waves to expand and soften the tofu into a gel.Since it becomes tofu-like, there are few change factors, and the product has an excellent texture even when cooked by amateurs. Obtainable.

(Example 1) Put 17 g of frozen tofu 2 into a heat-resistant synthetic resin bag 1, then put two cups of 20°C water into the bag 1 using a measuring cup 3 with a capacity of 140 cc, and place it into the bag 1. Fold the opening to prevent water from spilling and place it horizontally to absorb water. The water is completely absorbed in about 40 seconds and the water is evenly distributed. When the bag of frozen tofu that had absorbed water was placed in a microwave oven with a high frequency output of 500 watts and heated for 2 minutes, swollen and gelled frozen tofu similar to boiled tofu was produced. This frozen tofu was not grainy and did not lose its shape, and could be eaten as is with a seasoning liquid like regular boiled tofu.

(Example 2) One 17q piece of frozen tofu was placed in a heat-resistant synthetic resin bag, 7QCC of 5°C water was added to it, and the bag was placed on a plate with a rim that can be used in a microwave oven without water being added. Preventing water from flowing out from the mouth, the tofu was heated in a microwave oven with a high frequency output of 500 watts for 2 minutes, and a puffed and gelled frozen tofu similar to boiled tofu was produced.

(Example 3) Pour 100 cc of 50° C. water into a flat-bottom dish 4 that can be used in a microwave oven, and add one 17 g frozen tofu 5 to it to absorb water. Water absorption and dispersion is averaged in about 30 seconds. The plate is covered with food packaging wrap film 6, and the high frequency output is 600.
By heating it in a Watsuto microwave oven for 1 minute and 30 seconds, a puffed and gelled frozen tofu similar to boiled tofu was made.

(Example 4) Pour 7Q of 3°C water into a flat-bottom dish that can be used in a microwave oven.
cc container, put 1 piece of frozen tofu of 170, wrap it with food packaging wrap film, and high frequency output of 600 without water absorption completed.
By heating it in a Watsuto microwave oven for 2 minutes, expanded soft gelatinized frozen soybean bile with a good texture was made.

(Example 5) Place one 17g piece of frozen tofu in a microwave-safe container and add 80cc of 20°C water to absorb the water, or leave it in an open state without wrapping it with food packaging film while the water absorption is not complete. It was heated in a microwave oven with a high frequency output of 500 watts for 2 minutes. As a result, a puffed and gelled frozen tofu similar to a yudo paste was produced.

(Effects of the Invention) According to the present invention, since frozen tofu that has absorbed a small amount of water is heated at high frequency, the whole tofu is evenly heated and cooked in a short period of time, and heating and swelling and gelation proceed simultaneously. This has the effect of producing uniformly cooked products in a short time.

[Brief explanation of the drawing]

FIG. 1 is a partially cutaway perspective view of frozen tofu packed in a heat-resistant synthetic resin bag, and FIG. 2 is a partial cross-section of the frozen tofu packaged in a heat-resistant synthetic resin bag when cooked using a flat-bottomed plate. 1...Heat-resistant synthetic resin bag 2...Frozen tofu 3...Measuring cup

Claims (1)

[Scope of Claims] 1. A method of cooking frozen tofu for swelling and gelling, which is characterized by absorbing an appropriate amount of water into the frozen tofu, or heating and boiling using high frequency while allowing the frozen tofu to absorb. 2. The amount of water to be added is such that the water content is 75% to 89%. A method 3 of cooking frozen tofu for swelling and softening and gelling according to claim 1, which is regulated so that the temperature is within the range of Method for cooking frozen tofu to soften and gel according to claim 1