JPS6052787B2 - Cooked tofu in a container and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to canned cooked tofu such as mapo tofu or tofu with meat sauce, and a method for producing the same.

In recent years, tofu that is called packaged tofu and is placed in a resin container has been produced, and simple dishes made by sealing and heat-sterilizing a seasoning liquid such as mapo tofu base are also being produced and sold. Although various containerized simple dishes have been produced, there is still no cooked tofu such as mapo tofu or red bean paste tofu in which tofu and seasoning liquid are packaged in the same container without using a partition wall. . This is because it is extremely difficult to store tofu in a container after cutting it into a similar shape to the container, making it difficult to store tofu for a long time.Also, when tofu and seasoning liquid are mixed together, the tofu clumps together, resulting in This is because there is a high possibility that the appearance, taste, and texture of the tofu may be damaged due to crumbling or dehydration of the tofu. The present invention relates to tofu packaged in a metal can or a rigid synthetic resin container, in which a lump of tofu having a similar shape to at least the upper half of the container and a seasoning are placed in two layers and stored in the same container without a partition wall, and the same. Regarding the manufacturing method, the invention provides tofu with sauce in a container that does not lose its shape and does not impair taste or texture, and can be easily manufactured as follows.

First, the seasoning liquid called sauce is a viscous seasoning liquid made by adding starch with a low gelatinization temperature, a thickening emulsification stabilizer such as guar gum or locust gum, and seasonings and emulsifying them by heating and stirring. Depending on the taste, stir-fry minced meat, green onions, shiitake mushrooms, and chopped green onions, then mix in the seasoned ingredients.

The seasoning liquid used as the sauce has sufficient viscosity due to its starch and gum properties, making it a viscous liquid that will not mix with water unless it is stirred.

On the other hand, when a coagulant such as cardinium sulfate or glucono delta lactone is added to relatively thick soymilk with a solid content concentration of 10% or more, preferably soymilk with a solid content concentration of 10% to 12%, and heated, Prepare to solidify at 60°C to 60°C.

The tofu is a liquid with an extremely low viscosity, similar to milk and similar to normal water. Then, a required amount of the above-mentioned viscous seasoning liquid is inserted and filled into a container such as a can, and after the soybean milk is poured and filled, the container is sealed with a lid and heat sterilized.

Then, as shown in Fig. 2, the soymilk is thermally coagulated and becomes lumpy tofu in the upper half of the container with no partition wall and similar in shape to the container, and canned mapo tofu with a two-layer structure having a seasoning liquid 18 at the bottom. I can do 10.

That is, the present invention does not include a partition wall in the container, and stores lump tofu having a similar shape to the container in at least the upper half of the container,
Cooked tofu is characterized by a container structure in which a viscous seasoning liquid is stored in the lower part of the container.The cooked tofu is filled with a sufficiently viscous seasoning liquid in a desired container, and then the partition wall is closed. A method for producing cooked tofu in a container, which comprises injecting and filling the container with soymilk to which a coagulant has been added without inserting the container, removing the lid and sealing the container, followed by heat sterilization at 60'C or higher. It is.

In this way, the seasoning liquid is made into a viscous seasoning liquid 18 with starchy and gummy substances, and is first injected and filled into the container 11, and then the soy milk 15, which is a liquid with extremely low viscosity, is injected and filled. As shown in Fig. 1, seasoning liquid 18 and soy milk 15 do not mix even with slight agitation and are separated into two layers without the need for a partition, and by heat sterilization, soy milk 15 coagulates and becomes tofu 16. .

Then, when the soymilk 15 coagulates to form tofu, some condensation and dehydration occur, and thereafter, the seasoning liquid 18 is gradually diluted by the moisture, resulting in a sauce with appropriate fluidity. It should be noted that increasing the solid concentration of soymilk makes tofu firmer and less likely to lose its shape, but it also increases production costs. In addition, in the present invention, since liquid soymilk is used to fill the container 11, handling such as measuring and pouring is easy, and since the soybean milk is heat sterilized and solidified after being degassed and sealed, a sufficient sterilization effect can be provided. This enables long-term storage.

Furthermore, since the coagulated block of tofu 16 conforms to the shape inside the container, it has the advantage that it does not move much inside the container and does not lose its shape.

In addition, since the container contains tofu that fully fills the space inside the container except for the space for filling the required amount of seasoning liquid as a sauce, the amount of tofu in the container can be increased as much as possible, and the consumer can feel satisfied. There are advantages. After solidifying the tofu, add 16 pieces of tofu and 1 piece of seasoning liquid.
Needless to say, it does not mix with No. 8. When eating, the container 11 is opened and the container 11 is transferred to a plate, etc. Since there is no partition wall in the container, a sufficient amount of tofu can be obtained immediately, and the cooked tofu can be cut into appropriate sizes or eaten as is, which is convenient. It is.

Example 1000ml of tofu was mixed with 2f glucono delta lactone to obtain tofu base, while 250ml of soy sauce was mixed.
200f sugar, 30f red miso, 50f bean sauce. ．． ＃Powder 1
00g, guar gum 20f1, mirin 200ml, beef extract 100f1, soybean salad oil 150ml, sodium glutamate 20y1, vegetable floss 1000ml, and some spices were emulsified by heating and stirring to obtain a viscous seasoning liquid.

Also, 1000ml minced chicken 1 500ml white onion 1 shiitake mushroom
00f1 Seiken 100f1 Stir-fry 100f garlic in sesame oil for 5 minutes. Stir well and mix with the above viscous seasoning liquid at 60℃.
Keep below. The thus obtained mixture of ingredients and viscous seasoning liquid was filled into a can for 50 y, then 170 y of soybean milk was poured into a can, the can was degassed and sealed using a conventional method, and the can was heat sterilized at 115°C.

[Brief explanation of drawings]

FIG. 1 is a diagram showing a container filled with seasoning liquid and soy milk, and FIG. 2 is a diagram showing cooked tofu packed in a container manufactured according to the present invention. 10... Canned food containing cooked tofu, 11... Can container, 12... Lid, 15... Soy milk, 1
6... Tofu, 18... Seasoning liquid.

Claims (1)

[Scope of Claims] 1. A container that does not have a partition wall, contains lump tofu having a similar shape to the container in at least the upper half of the container, and contains a viscous seasoning in the lower part of the container. Cooked tofu characterized by a filling structure. 2 Put the cooked seasoning liquid with sufficient viscosity into a desired container, then pour and fill the container with soymilk to which a coagulant has been added without inserting a partition, and degas and seal the container without inserting a lid. A method for producing packaged cooked tofu, which comprises heating and sterilizing the tofu at a temperature of 60°C or higher.