JPS62201552A - Production of snack bean curd - Google Patents
Production of snack bean curdInfo
- Publication number
- JPS62201552A JPS62201552A JP61043098A JP4309886A JPS62201552A JP S62201552 A JPS62201552 A JP S62201552A JP 61043098 A JP61043098 A JP 61043098A JP 4309886 A JP4309886 A JP 4309886A JP S62201552 A JPS62201552 A JP S62201552A
- Authority
- JP
- Japan
- Prior art keywords
- bean curd
- tofu
- frozen
- dried
- seasoned
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 45
- 235000011888 snacks Nutrition 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 6
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】 〔発明の利用分野〕 本発明はスナック豆腐の製造方法に関するものである。[Detailed description of the invention] [Field of application of the invention] The present invention relates to a method for producing snack tofu.
従来市販されている凍り豆腐は調理がなされていないも
のであるから、これらの凍り豆腐を食事の副食物として
食用するときは、味付けを行なわなければならないもの
であった。即ち、従来の凍り豆腐の製造は、大豆タンパ
クを凝固させ、次いでこの凝固物を凍結した後乾燥して
低水分となした乾物であるが、この凍り豆腐は上記のよ
うに大豆タンパクの凝固乾燥物であるために味が殆んど
なく、その凍り豆腐をそのま＼あるいは湯又は水で戻し
ただけでは副食物として食べる事が出来ないものであっ
た。Conventionally, commercially available frozen tofu is uncooked, so when such frozen tofu is eaten as a side food for a meal, it must be seasoned. That is, in the conventional production of frozen tofu, soybean protein is coagulated, and this coagulated product is then frozen and dried to produce a dry product with low moisture content. Because of this, it had almost no taste, and the frozen tofu could not be eaten as a side food, either as is or simply reconstituted with hot or cold water.
本発明はかかることに鑑みてなされたもので、その要旨
とするところは、食用として応力性を高めるために味付
は乾燥され、そのま＼（ドライ）又お湯を含ませてもす
ぐ食べられる凍り豆腐の製造方法を提供することにある
。The present invention was made in view of the above, and its gist is that the seasoning is dried in order to increase the stress for edible food, and can be eaten as is (dry) or immediately with hot water. The purpose of the present invention is to provide a method for producing frozen tofu.
さらに本発明を具体的に述べると、従来の凍り豆腐の製
造と同様に大豆タンパクを凝固し、これを凍結しさらに
乾燥せしめてなる凍り豆腐及び凍結前の豆腐に適当な味
付けを行なう。次いで、この味付けされた凍り豆腐を味
付は加熱処理して、これを真望凍結乾燥を行なって、ス
ナック豆腐を得るものである。To describe the present invention more specifically, as in the conventional production of frozen tofu, soybean protein is coagulated, frozen and further dried, and frozen tofu and tofu before freezing are seasoned appropriately. Next, this flavored frozen tofu is seasoned and heat treated, and then freeze-dried to obtain snack tofu.
かくして得られたスナック豆腐に、そのま＼で食べる事
も出来るし、父、水、お湯で戻して軟化させれば、加熱
処理を行なうことなくインスタント食品的に食用する事
が可能であシ、その利用度が高められるものである。The snack tofu thus obtained can be eaten as is, or if it is softened by reconstitution with water or hot water, it can be eaten as an instant food without any heat treatment. This will increase its utilization.
以下本発明の詳細な説明する。 The present invention will be explained in detail below.
先ず、従来の豆腐及び凍り豆腐の製法と同様の製法によ
り、豆腐及び凍り豆腐を生産する。即ち、大豆を水に浸
漬して軟化し、次いでこれを粉砕せしめた後熱処理し、
次いでこれを豆乳とオカラとに分離する。かくして得ら
れた豆乳に凝固剤を添加して、これを適宜の箱内に入れ
、次いで、これを搾水して、従来周知の豆腐を得る。こ
の豆腐を適宜大きさに切った後、−５Ｃ〜−１５Ｃの低
温で凍結後、−２Ｃ〜−５Ｃの冷蔵庫にて約１〜３週間
凍結変性して、凍り豆腐素材を得る。First, tofu and frozen tofu are produced using the same manufacturing method as conventional tofu and frozen tofu manufacturing methods. That is, soybeans are soaked in water to soften them, then crushed and then heat treated.
Next, this is separated into soy milk and okara. A coagulant is added to the soybean milk thus obtained, the product is placed in a suitable box, and the water is then squeezed to obtain tofu, which is well known in the art. This tofu is cut into appropriate sizes, frozen at a low temperature of -5C to -15C, and freeze-denatured in a refrigerator at -2C to -5C for about 1 to 3 weeks to obtain a frozen tofu material.
このようにして得られた凍り豆腐素材を解凍脱水後かあ
るいは解凍脱水後、膨軟加工したものか、あるいは解凍
脱水後膨軟加工した後乾燥を行ったものか、あるいは解
凍脱水後に乾燥を行ない、その後膨軟加工を行なった凍
り豆腐に適宜の調味料を添加しただし汁の中に入れて味
付けをして得られた凍り豆腐をバットの上に広げて冷却
した後、急速凍結する。次いでこの凍り豆腐を真空乾燥
機に収容して、適宜な棚温度で乾燥を行なえば目的とす
るスナック豆腐が得られる。The frozen tofu material obtained in this way is thawed and dehydrated, or after thawed and dehydrated, and then subjected to a swelling and softening process; Thereafter, suitable seasonings are added to the frozen tofu that has undergone the puffing and softening process, and the resulting frozen tofu is seasoned by adding it to the broth.The frozen tofu obtained is spread on a vat, cooled, and then rapidly frozen. Next, this frozen tofu is placed in a vacuum dryer and dried at an appropriate shelf temperature to obtain the desired snack tofu.
以上のように本発明は大豆タンパクを原料として製造さ
れた豆腐及び凍り豆腐を適宜調味料にょシ味付けし、次
いでこの味付けされた凍り豆腐を真空凍結乾燥すること
を特徴とするスナック豆腐の製造方法である。As described above, the present invention is a method for producing snack tofu, which is characterized by seasoning tofu and frozen tofu produced using soybean protein as raw materials with appropriate seasonings, and then vacuum freeze-drying the seasoned frozen tofu. .
（発明の効果〕
従って、この製造方法により得られたスナック豆腐は低
水分の乾物であシながら、特殊処理がなされているため
に食味、食感を損なうことがなく、しかも再度の加工を
施すことなく食用できるので、インスタント食品、スナ
ック食品的に用いること、あるいは非常食として用いる
ことが出来、食品として効用が高められる効果がある。(Effects of the invention) Therefore, although the snack tofu obtained by this manufacturing method is a dry product with low moisture content, the taste and texture are not impaired because it has been specially processed, and it can be processed again. Since it can be eaten without any food, it can be used as an instant food, snack food, or as an emergency food, and has the effect of increasing its effectiveness as a food.
Claims (1)
を、適宜の調味料により味付け熱処理し次いで、この味
付けされた豆腐又は凍り豆腐を真空凍結乾燥せしめ、そ
のままでも食べられるスナツク豆腐の製造方法。Tofu or frozen tofu produced using soybean protein as a raw material is flavored and heat-treated with an appropriate seasoning, and then the seasoned tofu or frozen tofu is vacuum freeze-dried to produce snack tofu that can be eaten as is.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61043098A JPS62201552A (en) | 1986-02-28 | 1986-02-28 | Production of snack bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61043098A JPS62201552A (en) | 1986-02-28 | 1986-02-28 | Production of snack bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62201552A true JPS62201552A (en) | 1987-09-05 |
Family
ID=12654360
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61043098A Pending JPS62201552A (en) | 1986-02-28 | 1986-02-28 | Production of snack bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62201552A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0236652A (en) * | 1988-07-27 | 1990-02-06 | Sankyo Seiki Mfg Co Ltd | Automatic direct inward/outward dialling system |
| JPH0767589A (en) * | 1993-07-01 | 1995-03-14 | Kobayashi Konbu Kk | Finely cut tangle for instant use and its production |
| JP2021083323A (en) * | 2019-11-25 | 2021-06-03 | 旭松食品株式会社 | Easily cookable frozen tofu and manufacturing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS541782A (en) * | 1977-06-03 | 1979-01-08 | Hokushin Electric Works | Air type adjusting meter |
| JPS5863359A (en) * | 1981-10-09 | 1983-04-15 | Meiji Seika Kaisha Ltd | Preparation of dried food |
| JPS602157A (en) * | 1983-06-16 | 1985-01-08 | Naganoken | Bean curd snack and its preparation |
-
1986
- 1986-02-28 JP JP61043098A patent/JPS62201552A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS541782A (en) * | 1977-06-03 | 1979-01-08 | Hokushin Electric Works | Air type adjusting meter |
| JPS5863359A (en) * | 1981-10-09 | 1983-04-15 | Meiji Seika Kaisha Ltd | Preparation of dried food |
| JPS602157A (en) * | 1983-06-16 | 1985-01-08 | Naganoken | Bean curd snack and its preparation |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0236652A (en) * | 1988-07-27 | 1990-02-06 | Sankyo Seiki Mfg Co Ltd | Automatic direct inward/outward dialling system |
| JPH0767589A (en) * | 1993-07-01 | 1995-03-14 | Kobayashi Konbu Kk | Finely cut tangle for instant use and its production |
| JP2021083323A (en) * | 2019-11-25 | 2021-06-03 | 旭松食品株式会社 | Easily cookable frozen tofu and manufacturing method thereof |
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