JPH0115264B2 - - Google Patents
Info
- Publication number
- JPH0115264B2 JPH0115264B2 JP56024754A JP2475481A JPH0115264B2 JP H0115264 B2 JPH0115264 B2 JP H0115264B2 JP 56024754 A JP56024754 A JP 56024754A JP 2475481 A JP2475481 A JP 2475481A JP H0115264 B2 JPH0115264 B2 JP H0115264B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- cylindrical
- mold
- frozen
- frozen tofu
- 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.)
- Expired
Links
- 235000013527 bean curd Nutrition 0.000 claims description 51
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 description 4
- 101100370022 Caenorhabditis elegans tofu-1 gene Proteins 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001330002 Bambuseae Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
本発明は筒形状の凍り豆腐及びその製造方法に
関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to cylindrical frozen tofu and a method for producing the same.
市販されている凍り豆腐（高野豆腐）は、一般
的に角形の方形をなしているものであるが、本発
明者は趣向をもたせた凍り豆腐を提供することを
目的とするものである。即ち本発明は、筒状の凍
り豆腐を生産することであり、これによつて凍り
豆腐に対する消費者のイメージをかえ、購買力を
促進せしめると共に、使用時においては食べ易す
さあるいは味付の容易さを実現できる凍り豆腐
と、その量産を可能ならしめるものである。 Commercially available frozen tofu (Koya tofu) is generally rectangular, but the present inventor aims to provide frozen tofu with a unique taste. That is, the present invention is to produce cylindrical frozen tofu, thereby changing the consumer's image of frozen tofu, promoting purchasing power, and realizing ease of eating or flavoring when used. This is what makes frozen tofu possible and its mass production possible.
以下に本発明よりなる筒状凍り豆腐の製造方法
を図面に示す実施例に基いて詳細に説明する。 The method for producing cylindrical frozen tofu according to the present invention will be explained in detail below based on examples shown in the drawings.
先ず従来周知の豆腐加工方法によつて豆腐を作
成する。この豆腐の加工については親規性がない
が、一応この豆腐の製法について述べると、幾分
放冷して65〜70℃になつた豆乳に硫酸カルシユー
ム等の凝固剤を加え、更にこれに水を加えてよく
撹拌すると、凝固が始まる。この凝固後10〜15分
すると上澄が澄んでくるので、この上澄を汲み捨
て、その残部、即ち凝固物を小孔の沢山ある脱水
箱内に薄い布を敷いたものの中へ入れ、次いで、
その凝固物を徐々に押圧して適当の硬さに固めて
豆腐を製造している。 First, tofu is prepared by a conventionally known tofu processing method. There is no consensus regarding the processing of this tofu, but the manufacturing method for this tofu is as follows: A coagulant such as calcium sulfate is added to soymilk that has been allowed to cool down to 65-70℃, and then water is added to the soymilk. When added and stirred well, coagulation will begin. After 10 to 15 minutes after this solidification, the supernatant will become clear, so this supernatant is pumped out, and the remainder, that is, the coagulated material, is placed in a dehydration box with many small holes lined with a thin cloth, and then ,
Tofu is produced by gradually pressing the coagulated material to harden it to an appropriate hardness.
かくして得られた豆腐１を脱水箱より取り出し
て所定の台板２上に載置し、しかる後型３を豆腐
１上に載置し、プレス機械若しくは手動により押
し下げて筒状の豆腐を約長さ８cm、直径３cm、穴
直径１cmに抜き取る。即ち、型３は筒型３1とそ
の筒型３1の中心に位置される芯型３2とを有する
ことから、この型３によつて豆腐１を押した場合
に筒状の豆腐が抜き取られる。型３内に抜きとら
れた前記筒状の豆腐は離型することなく適宜の真
空乾燥室等の脱水乾燥手段により−20℃〜−40℃
内で急速に乾燥せしめ、この乾燥後、離型すれば
第２図に示す如き筒状の凍り豆腐４が生産できる
ものである。尚前記型３によつて抜き取られた豆
腐の脱水、乾燥を効率よく行なわせるために、そ
の筒型３1の網状物で形成してもよく、またこの
筒型３1内に位置された豆腐を適宜押圧手段によ
つて押圧脱水せしめるようにしてもよい。 The thus obtained tofu 1 is taken out of the dehydration box and placed on a predetermined base plate 2. After that, the mold 3 is placed on the tofu 1 and pressed down using a press machine or manually to form a cylindrical tofu of approximately length. Cut it out to a length of 8cm, a diameter of 3cm, and a hole of 1cm in diameter. That is, since the mold 3 has a cylindrical shape 3 1 and a core mold 3 2 located at the center of the cylindrical shape 3 1 , when the tofu 1 is pressed by this mold 3, the cylindrical tofu is pulled out. It will be done. The cylindrical tofu extracted into the mold 3 is heated to -20°C to -40°C by a suitable dehydration drying means such as a vacuum drying chamber without being released from the mold.
By rapidly drying the tofu inside the container and releasing it from the mold after drying, a cylindrical frozen tofu 4 as shown in FIG. 2 can be produced. In order to efficiently dehydrate and dry the tofu extracted by the mold 3, the tofu placed in the cylinder mold 31 may be formed of a net-like material. may be dehydrated by pressing with an appropriate pressing means.
以上のように本発明は、周知の豆腐製造手段に
より成形された豆腐を、筒型と、この筒型の中心
軸上に芯型を有してなる型３で押圧して筒状の豆
腐を抜きとり、次いでこの型３内に位置される筒
状豆腐を適宜の真空乾燥室等の脱水乾燥手段によ
り−20℃〜−40℃内で急速乾燥し、次いでこれを
離型して得ることを特徴とする筒状凍り豆腐の製
造方法であるから、この製法の採用により趣向の
ある凍り豆腐を得ることができるものである。 As described above, the present invention produces cylindrical tofu by pressing tofu formed by a well-known tofu production method with a mold 3 having a cylindrical shape and a core mold on the central axis of the cylindrical shape. The cylindrical tofu placed in the mold 3 is then quickly dried at -20°C to -40°C using an appropriate dehydration drying means such as a vacuum drying chamber, and then released from the mold. Since this is a unique method for manufacturing cylindrical frozen tofu, it is possible to obtain delicious frozen tofu by adopting this manufacturing method.
かくして得られた筒状の凍り豆腐は、例えば竹
輪のような大きさのものに生産され、食べやすさ
と食欲をそそぐことができる。更に筒状であるこ
とから、その凍り豆腐の外側からと穴の内部から
の味付が同時になされ、その味付けに迅速性が付
加されると共に凍り豆腐の全体に亘つて均一な味
付けができる等の効果がある。 The thus obtained cylindrical frozen tofu is produced in the size of a bamboo ring, for example, and is easy to eat and appetizing. Furthermore, since it is cylindrical, the frozen tofu is seasoned from the outside and from the inside of the hole at the same time, which adds speed to the seasoning and has the effect of uniformly seasoning the entire frozen tofu. be.
即ち、本発明凍り豆腐は筒状に形成したので、
第１に味が筒の内側よりもしみこみ味付を繊細に
し得る凍り豆腐が得られる。 That is, since the frozen tofu of the present invention is formed into a cylindrical shape,
Firstly, frozen tofu can be obtained which allows the flavor to soak in from the inside of the cylinder and give a delicate flavor.
第２の凍り豆腐の筒状部内に例えば肉、チー
ズ、野菜等の具を収納した調理が可能である。従
つて古来の食べものとされている凍り豆腐を必要
に応じて洋風、和風或いは中華風等広く応用でき
消費者の凍り豆腐に対するイメージを変えること
ができる。そのため凍り豆腐が和食の観念から脱
皮するのみならず現代の若者にも受け入れられ易
く、購売力を促進し得る利点がある。 It is possible to cook by storing ingredients such as meat, cheese, vegetables, etc. in the cylindrical part of the second frozen tofu. Therefore, frozen tofu, which is considered to be an ancient food, can be used in a wide range of ways, such as Western, Japanese, or Chinese styles, as needed, and consumers' image of frozen tofu can be changed. Therefore, frozen tofu not only breaks away from the concept of Japanese food, but also has the advantage of being more easily accepted by modern youth and promoting purchasing power.
第３に本凍り豆腐は筒状に形成したので、該筒
状部内に種々の具を挿入し得るので従来の凍り豆
腐に比較して具の工夫応用によつて凍り豆腐料理
そのものに装飾的な効果が現われ従来と全く異な
るイメージの凍り豆腐を提供し得る特長がある。 Thirdly, since this frozen tofu is formed into a cylindrical shape, various ingredients can be inserted into the cylindrical part, so compared to conventional frozen tofu, the ingenious application of ingredients can create a decorative effect on the frozen tofu dish itself. It has the advantage of being able to provide frozen tofu with a completely different image from conventional ones.
第１図は本発明による凍り豆腐の製造を示した
説明図、第２図は本発明により完成された筒状凍
り豆腐の斜視図である。
１……豆腐、２……台板、３……型、３1……
筒型、３2……芯型、４……筒状凍り豆腐。
FIG. 1 is an explanatory diagram showing the production of frozen tofu according to the present invention, and FIG. 2 is a perspective view of the cylindrical frozen tofu completed according to the present invention. 1... Tofu, 2... Base plate, 3... Mold, 3 1 ...
Cylinder-shaped, 3 2 ... core-shaped, 4... cylindrical frozen tofu.
Claims (1)
を、筒型と、この筒型の中心軸上に位置される芯
型を有している型で、前記豆腐をプレス機械若し
くは手動により上方より押圧して筒状の豆腐を抜
き取り、次いでこの型３内に位置される筒状豆腐
を適宜の真空乾燥室等の脱水乾燥手段により−20
℃〜−40℃内で急速乾燥し、次いで、これを離型
して筒状の凍り豆腐を得ることを特徴とする筒状
凍り豆腐の製造方法。 ２ 両端部が開口する筒状に形成したことを特徴
とする凍り豆腐。[Claims] 1. Tofu that has been molded by a well-known tofu production method is molded using a press machine or a mold that has a cylindrical shape and a core mold located on the central axis of the cylindrical shape. The cylindrical tofu is pulled out by manual pressure from above, and then the cylindrical tofu placed in the mold 3 is dried by dehydration and drying means such as a suitable vacuum drying chamber for -20°C.
A method for producing cylindrical frozen tofu, which comprises rapidly drying the tofu at a temperature of ℃ to -40 ℃, and then releasing the mold to obtain cylindrical frozen tofu. 2. Frozen tofu characterized by being formed into a cylindrical shape with both ends open.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56024754A JPS57141266A (en) | 1981-02-21 | 1981-02-21 | Cylindrical dried bean curd and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56024754A JPS57141266A (en) | 1981-02-21 | 1981-02-21 | Cylindrical dried bean curd and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57141266A JPS57141266A (en) | 1982-09-01 |
| JPH0115264B2 true JPH0115264B2 (en) | 1989-03-16 |
Family
ID=12146926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56024754A Granted JPS57141266A (en) | 1981-02-21 | 1981-02-21 | Cylindrical dried bean curd and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57141266A (en) |
-
1981
- 1981-02-21 JP JP56024754A patent/JPS57141266A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57141266A (en) | 1982-09-01 |
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