JPS6387954A - Seasoning sauce-containing tofu (bean curd) - Google Patents

Abstract

PURPOSE:To obtain the titled bean curd, by filling a bean curd layer and seasoning sauce layer containing gelatin in divided plural layers in the same container and useful as 'MABODOFU' [bean curd fried with Welsh onion, seasoning such as 'TOBANJAN' (prepared by fermenting broad bean and red pepper), dogtooth violet starch, etc.], etc., without migrating ingredients of the seasoning sauce into the bean curd and impairing the flavor of the bean curd. CONSTITUTION:A bean curd layer 3 and seasoning sauce layer 1 containing gelatin and normally gelatinized but capable of being sol by heating are divided into plural layers and filled in the same container 2 to afford the aimed bean curd.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to a food product in which seasoning sauce and tofu are packed in the same container.

[Background technology]

Tofu dishes found in Chinese cuisine, especially foods made from tofu and seasoning sauces such as mapo tofu, are often eaten at home. Preparing sauce for mapo tofu is time-consuming, so pre-prepared sauce for mapo tofu is often used. There are many sauces for mapo tofu on the market, but
Since it is a sauce alone, you need to purchase tofu separately.

Also, it is not possible to directly eat the sauce by pouring the sauce on the tofu purchased separately; it must be cooked in a frying pan or wok. For this reason, it takes time and effort to cook.

On the other hand, looking at recent dietary trends, some people buy unprocessed ingredients and take the time to prepare them, while others eat instant foods every day without having to prepare knives, machinata, or other cooking utensils. There are also many people who buy prepared foods and eat them.

For this reason, foods that combine seasoning sauce and tofu,
It would be convenient if the seasoning sauce and tofu were packed together in the same container. It is preferable that such foods can be eaten immediately after opening, or can be eaten without much effort, such as by simply heating them in a microwave oven or the like. In addition, it is preferable that the original flavor and color of tofu be preserved, rather than sushi, which has been damaged by seasoning sauce during storage and distribution.

However, at present, there is no food product in which seasoning sauce and tofu are placed together in the same container.

This is because if tofu is commercialized in the same container, the unique fresh taste of tofu will be lost due to changes over time during the distribution stage. In other words, seasonings, extracts, pigments, etc. are transferred from the seasoning sauce to the tofu, which impairs the flavor of the tofu. Furthermore, if the tofu is frozen to prevent the migration, the quality of the tofu changes and the flavor is impaired.

[Purpose of the invention]

In view of the above, an object of the present invention is to provide tofu with seasoning sauce that does not impair the flavor of tofu.

[Disclosure of the invention]

In order to achieve the above-mentioned object, the present invention includes a layer of tofu and a layer of seasoning sauce that contains gelatin and is normally gelled, but can be turned into a sol by heating, which are separated into multiple layers and filled in the same container. The gist is tofu with seasoning sauce.

The present invention will be explained in detail below.

The inventors have discovered that even if tofu and seasoning sauce are packed in the same container, seasonings, extracts, pigments, etc. from the seasoning sauce will not transfer to tofu, and that the tofu will be suitable for eating when heated. I continued my research thinking that it would be a good idea to give the seasoning sauce such physical properties. As a result, it was found that although the seasoning sauce is always gelled, it is sufficient if it becomes a sol when heated. For this purpose, the seasoning sauce only needs to contain a gelling agent. The inventors
Considering the low melting point, salt resistance, strong water retention, etc., it was found that it is sufficient to contain gelatin as a gelling agent.

Agar has a problem that its melting point is too high, so it does not return to a sol state easily even when heated during cooking, and carrageenan has low salt tolerance, so it may not gel due to the ingredients of the seasoning sauce, or its physical properties may change even if it gels. There is a problem with deterioration. Another problem with agar is that its melting point is too high.

That is, by incorporating gelatin into the seasoning sauce, the seasoning sauce is normally gelatinized, but can be turned into a sol by heating. When the seasoning sauce is gelatinized, gelatin's strong water retention properties fix the seasonings, extracts, and pigments in the seasoning sauce, so they do not transfer to the tofu.

For this reason, the flavor of the tofu made from the seasoned sauce-containing tofu of the present invention is unchanged compared to the original tofu. The inventors confirmed that the flavor of tofu did not change even after it was left for 7 days. Gelatin is salt tolerant, so
The ingredients of the seasoning sauce will not cause gelation, and the physical properties of the gel will not deteriorate.

The tofu with seasoning sauce of the present invention is preferably kept at a low temperature (about +20°C to -2°C) in which the tofu does not freeze. If it is kept at a temperature higher than the upper limit of this temperature range, it may be damaged, which is unfavorable from a safety and health standpoint. Freezing tofu is undesirable from the standpoint of preserving the flavor of the tofu, as it changes the quality of the tofu. It is more preferable that the flavor of the tofu is maintained under general refrigeration conditions so that the flavor of the tofu is not impaired and remains stable over time.

When the tofu with seasoning sauce of the present invention is heated, the seasoning sauce turns into a sol and has an appropriate viscosity, making it suitable for eating. Because gelatin has a low melting point, it can be eaten in sol form without being too hot. The heating can be performed in various ways, such as by placing the container in boiling water, by placing the container in a microwave oven, or by placing the container in a pot or the like.

The gelatin used in this invention is not particularly limited, but its type, jelly strength, etc. can be selected depending on other ingredients contained in the seasoning sauce, how thick the seasoning sauce is when eaten, etc. Further, the amount of gelatin to be added can be selected in various ways, but it is preferably about 0.3 to 2% based on the entire seasoning sauce. If it is less than 0.3%, the seasoning sauce may not gel, and if it exceeds 2%, the taste of the seasoning sauce may be impaired.

The seasoning sauce used in this invention is one that contains ingredients,
Any item without any ingredients is fine. It is not limited to sauce for mapo tofu, and may be used for other dishes such as meat sauce and stew.

Furthermore, these days, tofu can be eaten in various ways and is sometimes eaten as a dessert, so the seasoning sauce may contain ingredients suitable for desserts, such as sweeteners, flavorings, alcoholic beverages, fruit pulp, and fruit juice.

In the tofu with seasoning sauce of the present invention, the tofu and the seasoning sauce are separated and packed in a plurality of layers in the same container in order to prevent the components of the seasoning sauce from transferring to the tofu. When tofu is cut into small pieces (for example, the size of l cj cubes) and dispersed in a seasoned sauce,
The components of the seasoning sauce will easily transfer to the tofu. From the point of view of preventing the components of the seasoning sauce from transferring to the tofu, it is preferable that the contact area between the tofu layer and the seasoning sauce layer be small. For this reason, as shown in Figure 1, it is best to fill two layers, with the seasoning sauce layer 1 filled on one side of the container 2 and the tofu layer 3 filled on the other side of the container 2. . Of course, the arrangement of the seasoning sauce layer and the tofu layer is not limited to this, and may be done as appropriate. The number of seasoning sauce layers and tofu layers is not limited to one each, but may be multiple layers.

There are no particular restrictions on the container, but it must be waterproof and airtight.
It is preferable that it can withstand heating, and it is preferable that it can be easily opened by hand. Various materials such as plastic and metal can be used, and various shapes such as a box shape and a bag shape can be used.

To fill the seasoning sauce and tofu in the same container, for example, the following method can be used, but of course other methods may also be used.

In the tofu with seasoning sauce of the present invention, when the seasoning sauce layer and the tofu layer are packed in two layers in the same container, there are, for example, the following methods (1) and (2). but not limited to.

■ Method of filling the seasoning sauce first.

In this method, a sol-formed seasoning sauce is first filled into a container, at least the surface is gelled, and then liquid tofu is filled, the container is sealed and heated to sterilize and produce tofu. . When using this method, for the seasoning sauce,
In order to form a film on the surface immediately after filling or to impart gelling properties to the surface, it is preferable to use another gelling agent (or thickener) in addition to gelatin. Such gelling agents (or thickening agents) include, for example, carrageenan, agar, pectin, sodium alginate, starch, starch derivatives, cellulose derivatives, sodium polyacrylate, gums (for example, locust bean gum, guar gum, Examples include xanthan gum, tamarind seed polysaccharide, tara gum, and CMC.

In this method, gelatin is the main ingredient in gelation, and other gelling agents are added in smaller amounts than gelatin to speed up the gelation time of the seasoning sauce. If added in a larger amount than gelatin, the melting point will rise excessively.

■ How to add seasoning sauce later.

In this method, liquid tofu is first filled into a container, then solized seasoning sauce is added and submerged under the liquid tofu, the container is sealed and heated to sterilize and produce tofu. When using this method, it is necessary that the specific gravity of the seasoning sauce is greater than the specific gravity of tofu. In order to create a difference in specific gravity in this way, t7 is added to the seasoning sauce to give it a sugar content of 20° or higher, preferably 30° or higher, and the above-mentioned gelling agent (or thickener) etc. is also required. Use together as appropriate. Said I! Dextrin is preferred from the viewpoint of suppressing sweetness, but other substances may also be used.

Also, when heating and sterilizing using methods ① and ① above, if the seasoning sauce has become a sol and the liquid tofu has not yet solidified, both the seasoning sauce and the tofu become liquid. There is. At this time, in order to prevent the two liquids from mixing, it is necessary to increase the specific gravity of the seasoning sauce. For this reason, dextrin is added to the seasoning sauce.

Of course, other substances may be used, but according to research conducted by the inventors, dextrin is most suitable as a soluble solid that does not significantly affect the flavor of the seasoning sauce.

The tofu with seasoning sauce of the present invention has a layer of tofu and a layer of seasoning sauce that contains gelatin and is normally gelled, but can be turned into a sol by heating, which are separated into multiple layers and filled in the same container. Store the seasoning sauce in a gelled state,
There is no syneresis of the gel even when it is distributed, and the components of the seasoning sauce do not transfer to the tofu. Therefore, there is no risk of spoiling the flavor of tofu. Moreover, the tofu with seasoning sauce of this invention becomes suitable for eating just by heating it, so it is convenient and interesting. Furthermore, since the seasoning sauce and tofu are packed in the same container, the tofu has added value.

Next, Examples and Comparative Examples will be shown, but the present invention is not limited to the Examples.

(Example 1) Starch decomposition product (dextrin, B'X75'', DE1
After mixing 90g of 4-16゜ Nippon Essence 1 Industrial Product: U-2) and 60g of mapo tofu mix (Nagatanien product. Thickening mix was not used), 4g of gelatin and 6g of processed starch were mixed and dispersed. . Next, 190 g of water was added, heated to 90° C., stirred and dissolved, and the weight was corrected to prepare 350 g of seasoned sauce.

On the other hand, 100 g of soy milk powder (Nippon Protein Industries: Hyproton) was stirred and dispersed in 900 g of water using a homomixer, heated to 95° C., stirred, and dissolved. Thereafter, the mixture was cooled to 20 to 30° C., and 3 g of a coagulant (Mitsubishi Kasei product: Lacton Ace A) was added and dissolved with stirring to prepare a soybean milk liquid.

Fill a container with 35 g of the seasoned sauce kept at 70 to 60°C, leave it to cool for 3 to 5 minutes to form a film on the surface, and then add 35 g of the seasoned sauce to the soymilk liquid without breaking the film. 65 g was filled while maintaining the temperature at 20 to 30°C, and the container was sealed. Thereafter, the soybean milk was sterilized by heating at 90° C. for 40 minutes, and the soybean milk was coagulated and cooled to obtain 100 g of tofu with seasoning sauce.

After storing this tofu with seasoning sauce at 5℃ for 7 days,
The whole container was placed in boiling water and heated for about 5 minutes, then poured into a plate, cut the tofu into appropriate sizes with a knife, and served on the table. The ingredients of the seasoning sauce were not transferred to the tofu, and the flavor was not impaired. (Comparative Example 1) A seasoning sauce was prepared with the same formulation as in Example 1 without using gelatin.

Fill a container with this seasoning sauce in the same manner as in Example 1,
After a film was formed on the surface, the soybean milk solution prepared in the same manner as in Example 1 was filled in the same manner as in Example 1, and the container was sealed. Thereafter, the soybean milk was sterilized by heating at 90° C. for 40 minutes, and the soybean milk was coagulated and cooled to obtain tofu with seasoning sauce.

After storing this tofu with seasoning sauce at 5℃ for 7 days,
After placing the container in boiling water and heating it for about 5 minutes, the tofu was poured into a plate, cut into appropriate sizes with a knife, and served on the table. The tofu had the color of the seasoning sauce on it and was not a beautiful white color (and the taste and smell of the seasoning sauce was also transferred).

(Comparative Example 2) A seasoning sauce was prepared with the same formulation as in Example 1 without using gelatin and modified starch.

This seasoning sauce was filled into a container in the same manner as in Example 1, but no film was formed on the surface. When the soy milk liquid prepared in the same manner as in Example 1 was filled in the same manner as in Example 1, the seasoning sauce and the soy milk liquid were mixed.

(Example 2) 400 g of Hebakara prepared by thickening with 4 g of gelatin and 5 g of starch powder was filled into a container in the same manner as in Example 1, and left to cool to form a film on the surface. The soybean milk solution prepared in the same manner as in Example 1 was filled and sealed in the same manner as in Example 1. This was heated at 90° C. for 40 minutes to sterilize and solidify the soybean milk liquid, and then cooled to obtain tofu with seasoning sauce.

After storing this tofu with seasoning sauce at 5℃ for 7 days,
Heat the tofu in boiling water for 5 minutes, pour it into a bowl, and cut the tofu into appropriate sizes with a knife. I was able to prepare tofu hebanakake.

The whiteness of the tofu was not impaired, nor was the flavor.

(Example 3) Water was added to 100 g of red beans, boiled to make them soft, and then 350 g of sugar was added to make 100 g of Zenzai. Add 4g of gelatin and 2g of modified starch to this and heat to 90℃.
The mixture was stirred and dissolved to prepare a seasoning sauce.

Fill a container with this seasoning sauce in the same manner as in Example 1,
After cooling to form a film on the surface, the soybean milk solution prepared in the same manner as in Example 1 was filled and sealed in the same manner as in Example 1. Thereafter, the soy milk was sterilized by heating to 90° C., and the soybean milk liquid was solidified and cooled to obtain tofu with seasoning sauce.

After storing this tofu with seasoning sauce at 5℃ for 7 days,
Heat the tofu in boiling water for 5 minutes, pour it into a bowl, and cut the tofu into appropriate sizes with a knife. I was able to prepare zenzai with tofu. The whiteness of the tofu was not impaired, nor was the flavor.

〔Effect of the invention〕

As seen above, the tofu with seasoning sauce of this invention is
The tofu layer and the seasoning sauce layer, which contains gelatin and is normally gelled, but can be turned into a sol by heating, are separated into multiple layers and filled in the same container, so the ingredients of the seasoning sauce transfer to the tofu. There is no danger and the flavor of tofu is not impaired.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of one embodiment of the present invention.

Claims (1)

[Claims] (1) Tofu with seasoning sauce, in which a layer of tofu and a layer of seasoning sauce, which contains gelatin and is normally gelled, but can be turned into sol by heating, are separated into multiple layers and filled in the same container.