JPS62224252A - 'tofu' bean curd - Google Patents
'tofu' bean curdInfo
- Publication number
- JPS62224252A JPS62224252A JP60240791A JP24079185A JPS62224252A JP S62224252 A JPS62224252 A JP S62224252A JP 60240791 A JP60240791 A JP 60240791A JP 24079185 A JP24079185 A JP 24079185A JP S62224252 A JPS62224252 A JP S62224252A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- bean curd
- spices
- seasoning
- added
- 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 44
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 10
- 241001131796 Botaurus stellaris Species 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract description 3
- 235000010469 Glycine max Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000019503 curry powder Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】 「産業上の利用分野」 本発明は、香辛料を添加した豆腐に関する。[Detailed description of the invention] "Industrial application field" The present invention relates to tofu added with spices.
「従来の技術」
従来、豆腐を調理して食する場合には醤油、ネギ、しょ
うが、あんかけなどの調味料その他を豆腐の表面に付着
させて食するものであつて、豆腐自体には香辛料を添加
していないものであつた。``Conventional technology'' Traditionally, when tofu is cooked and eaten, seasonings such as soy sauce, green onions, ginger, and ankake are attached to the surface of the tofu, and the tofu itself is eaten without spices. It was something that had not been added.
「発明が解決しようとする問題点」
従来の豆腐の調理は総べて豆腐の外側に調味を施すもの
であつたから、口の中で豆腐が崩れるとき調味料の味が
薄くなる欠点があつた。``Problems to be solved by the invention'' Conventional methods of cooking tofu involved adding seasoning to the outside of the tofu, which had the disadvantage that when the tofu crumbled in the mouth, the flavor of the seasoning became diluted. .
調味料の味を濃くしようとするには、とろみのあるあん
かけなどによる調理をする手間の掛る欠点もあった。In order to enhance the flavor of the seasoning, there was also the drawback that it required time and effort to cook with a thick ankake sauce.
本発明はこれらの欠点を除き、少量の調味料で調理に手
間を掛けず豆腐に濃い味を与え、豆腐の料理に新しい味
と効用を提供することを目的とする。The object of the present invention is to eliminate these drawbacks, give tofu a strong flavor with a small amount of seasonings without requiring much effort, and provide new taste and benefits to tofu dishes.
「問題点を解決するための手段」
豆腐の製造行程中の吸水した大豆を磨砕する大豆磨砕行
程からにがりを添加して凝固物となつたものを箱形に流
し込みまでの間に香辛料を添加して豆腐に添加物の特性
を含ませて製造した豆腐。``Means to solve the problem'' Spices are added during the tofu manufacturing process, from the soybean grinding process in which water-absorbed soybeans are ground to the time when bittern is added and the solidified product is poured into a box shape. Tofu made by adding additives to the tofu to give it the properties of the additive.
「作用」
上記の如く製造した豆腐は、少量の調味料を付着したも
のでも口の中で豆腐が崩れるとき、本発明の豆腐に含ま
れてる香辛料によつて付着している量調味料の味がより
濃い味となる。"Effect" When the tofu produced as described above falls apart in the mouth even if a small amount of seasoning is attached, the flavor of the seasoning is due to the amount of seasoning that is attached to the tofu of the present invention. has a stronger flavor.
そして、豆腐に施す調理に手間を掛ければより優れた味
を加えることができる。Moreover, if you take the time to cook tofu, you can add even more flavor to it.
「実施例」
本発明の一実施例を香辛料としてカレー粉を用いた豆腐
について詳述する。"Example" An example of the present invention will be described in detail regarding tofu using curry powder as a spice.
カレー粉の添加時としては、豆腐製造行程の磨砕時、加
熱して■を作る時、濾過した豆乳時、にがりの添加時、
凝固物を型箱に流し込む時などがあつて、それぞれの行
程時に添加ができる。Curry powder can be added when grinding in the tofu manufacturing process, when heating to make ■, when adding filtered soy milk, when adding bittern,
Additions can be made during each process, such as when pouring the solidified material into the mold box.
濾過する前の製造工程中にカレー粉を添加すると、おか
らは従来と同じものであつて、豆腐にはカレー粉の色と
香辛料が含まれることになる。If curry powder is added during the manufacturing process before filtering, the tofu will contain the color and spices of the curry powder, while the okara remains the same.
以上が本発明の一実施例である。The above is one embodiment of the present invention.
また、本発明の他の実施例としては、従来の豆腐として
製造した凝固物と香辛料を含む凝固物とを型箱に流し込
む行程時において、お互いを交互に流し込んでそれぞれ
の層を積むようにしたり、適当な混合によって模様的に
流し込むなどして製造することもできる。In addition, as another embodiment of the present invention, during the process of pouring the coagulated material produced as conventional tofu and the coagulated material containing spices into a mold box, they may be poured alternately to form layers of each. It can also be manufactured by pouring it in a pattern by mixing it appropriately.
香辛料の種類を多くして多積層として製造すれば、他種
類の香辛料からなる特別な豆腐を提供することができる
。By increasing the number of spices and manufacturing the tofu in multiple layers, it is possible to provide special tofu made from other types of spices.
また、別の実施例として、香辛料を添加するだけでなく
香辛料と共に色を豆腐に着けて視覚から与える食欲への
よい効果を生じさせる様々な色と香辛料との組み合わせ
からなる豆腐を製造することもできる。In another embodiment, it is possible to produce tofu with a combination of various colors and spices by not only adding spices but also adding colors to the tofu together with the spices to produce a good visual and appetitive effect. can.
着色物には、天然、人工色素があるが茶類やコーヒーな
ども使用して豆腐を着色すれば嗜好性の高い豆腐として
提供することができる。Coloring substances include natural and artificial dyes, but if tofu is colored using tea, coffee, etc., highly palatable tofu can be provided.
「発明の効果」
本発明は豆腐に付着させる調味料の量が少なくても香辛
料が含まれているため味が濃く感じるものであるから調
理に手間を掛けずに濃い味で食べることができる。"Effects of the Invention" According to the present invention, even if the amount of seasoning applied to tofu is small, the tofu still has a strong flavor because it contains spices, so the tofu can be eaten with a strong flavor without requiring much effort in cooking.
更に香辛料のもつ保存、防腐性などの効果をも備え、着
色によってより嗜好性の高い豆腐を提供するものである
。It also has the preservation and antiseptic effects of spices, and the coloring makes tofu more palatable.
また、本発明の豆腐を用いて焼き豆腐、油揚げ、生揚げ
、凍豆腐、がんもどきなどにも応用化工して作れば、優
れた新しい食品として提供できる。In addition, if the tofu of the present invention is used to make baked tofu, fried tofu, raw fried tofu, frozen tofu, ganmodoki, etc., it can be provided as an excellent new food.
Claims (1)
された豆腐。Tofu is made by adding spices at the required times during the tofu manufacturing process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60240791A JPS62224252A (en) | 1985-10-28 | 1985-10-28 | 'tofu' bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60240791A JPS62224252A (en) | 1985-10-28 | 1985-10-28 | 'tofu' bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62224252A true JPS62224252A (en) | 1987-10-02 |
Family
ID=17064741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60240791A Pending JPS62224252A (en) | 1985-10-28 | 1985-10-28 | 'tofu' bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62224252A (en) |
-
1985
- 1985-10-28 JP JP60240791A patent/JPS62224252A/en active Pending
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