JPH0712292B2 - Cooked frozen tofu food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to frozen products of cooked tofu foods such as marbo tofu and tofu gratin, and so-called “nests” are included in the tofu when heated and regenerated. The present invention provides a tofu food that is suitable for home use, business use, medical use, etc. by reproducing the taste and texture of the food well.

<Prior art and its problems> Tofu food is thawed when cooked and frozen as it is.
In the heating stage, a large amount of drip comes out from the tofu, nests are formed, the texture and taste are significantly reduced, and the vegetables as a sub-material also cause discoloration etc. and ruin the fiber quality, so it is a distribution channel for commercial use There was a big problem to put on.

Therefore, a method of adding a gelling agent such as gelatin to the cooked tofu food and cooling it and coating the food with a gelling film can be considered. Depending on the concentration of the added agent is too low or the cooling conditions are too slow, the tofu may have nests during reheating, leaving a problem for commercial foods.

INDUSTRIAL APPLICABILITY The present invention is capable of easily reproducing the taste, flavor, etc. immediately after cooking without decomposing even if the once frozen tofu food is thawed / heated, and is suitable for use as a commercial food. This is a technical issue.

<Means for Solving the Problem> The present inventor can prevent nest formation during reheating by adding starch starch and the like to a cooked tofu food together with an ordinary gelling agent to gel. Was discovered and the present invention was completed.

That is, the first aspect of the present invention is characterized in that a tofu food that has been heated and cooked to an edible state is added with a gelling agent and a sugar-based thickener and cooled to gel the tofu food. It is a frozen tofu food that has been cooked.

A second invention is characterized in that, in the first invention, the tofu food is cooled to a frozen state via a chilled state.

The third invention is characterized in that in the first invention, the tofu food is cooled slowly.

The above-mentioned tofu food refers to a dish containing a relatively large amount of tofu with some thickness, for example, marbo tofu, tofu gratin, boiled tofu flavor, sweet vinegared tofu, tofu, Chinese-style fried food Dashi tofu.

Since the gelling agent has gelling and solidifying properties when cooled, it can gelate and fix tofu foods. Specifically, (1) proteins such as gelatin and casein (2) agar, Seaweed polysaccharides such as carrageenan, furcellan, algin (3) Sap or seed polysaccharides such as gum arabic, karaya gum, guar gum and locust bean gum, or
It refers to other polysaccharides such as pectin and konjac mannan, and may be used alone or in combination.

The gelling agent may be mixed or sprinkled in the tofu food during heating and cooking, or may be added before cooling after cooking.

The above-mentioned sugar-based thickener is a sugar for imparting a thickening to foods. (1) Starch such as potato starch and wheat flour, and (2) starch as a raw material by hydrolysis with acid or enzyme. Obtained starch syrup such as water candy, powdered candy, oligosaccharide, sorbitol, etc. (3) Agar, carrageenan, which was mentioned as the above gelling agent,
Refers to polysaccharides such as gum arabic.

The chilled state means that the food is held in the temperature range of 0 to 10 ° C, and the frozen state means that the food is held in the freezing temperature range below the maximum ice crystal formation zone.

Further, passing through the chilled state is not enough to pass the chilled temperature during cooling, and it is necessary to maintain the chilled atmosphere for some time.

The slow cooling is, for example, 15 ° C over a period of 130 minutes → -20
It is a concept for rapid cooling, such as when cooling to ℃, because it takes longer to pass through the chilled region,
It will also partially overlap with the chilled via cooling.

<Examples> Examples in which the present invention is applied to marbo tofu, boiled tofu, and tofu gratin will be sequentially described below.

Example 1 Soup cup with 1 tbsp. Hatchomiso, 2 tbsp. Soy sauce,
Then, seasoning made with small amounts of salt, sake, pepper and sesame oil was put in a wok together with 3 tablespoons of oil, and the chopped white onion and garlic were fried.

In this wok, tofu 4 is also drained and cut into 2 cm squares.
00 g, a separate seasoning prepared in the above area, green onions, minced meat, etc. were added.

To this, a solution prepared by dissolving 3 g of starch starch as a sugar-based thickener was added and thickened, and then gelatin was used as a gelling agent (specifically, Japanese Patent Laid-Open No. 61-1639).
As disclosed in Japanese Patent Laid-Open No. 63-63, GP-manufactured by Nitta Gelatin Co., Ltd., which is an easily soluble gelatin having a high solubility in an aqueous solution, which is produced by spraying a gelatin solution on a gelatin powder held in a fluid state. Marbo tofu was prepared by adding 4 g.

However, 4 g of GP-88 alone was added, and Marbo tofu prepared without adding starch starch was used as a comparative example.

After that, let the cooked marbo tofu cool to about 30 ℃ and store it in an air-freezing or air-blasting freezer so that the heart temperature of the food will be about -40 ℃ in about 1 hour. The food was gelled by quick freezing.

The obtained frozen marbo tofu was discharged from the freezer after 7 days and thawed and heated. In this example, almost no drip was produced and no nest was included in the tofu.

Therefore, there was no change in texture, taste and flavor as compared with that immediately after cooking.

On the other hand, in the comparative example, a large amount of drip was generated at about 20 ° C. at the time of thawing, the amount of nests increased, and the texture and taste were considerably inferior to those immediately after cooking.

<Example 2> 30cc of salad oil and sliced ginger were placed in a wok,
Add 1 cup of soup and heat.

And 700 g of tofu, cut in half lengthwise and then cut into 1 cm wide, thickness
Ingredients such as scallions cut diagonally at 1 cm, fleshed pea and other ingredients are put in the above wok with seasoning and simmered, 3 g of starch starch powder is added to the solution and thickened, 4 g of GP-88
Was added to prepare a flavored boiled tofu.

However, 4 g of GP-88 alone was added, and a tofu-flavored tofu prepared without adding starch starch was used as a comparative example.

After that, the cooked tofu boiled with flavor is allowed to cool to about 30 ° C, then once stored in a refrigerator and left in a chilled atmosphere of 2 to 3 ° C for 60 minutes to gel the food. It was stored in a frozen state by storing it in an air-freezing type or air-blasting type freezer.

The frozen tofu of the obtained tofu was discharged from the freezer after 7 days and thawed and heated. In this example, almost no drip and nest were observed, and the texture, taste and flavor were those immediately after cooking. There was no change.

In particular, vegetables such as leeks and pea were not changed in color and texture, and the fiber quality was well maintained.

On the other hand, in the comparative example, a large amount of drip was still generated at about 20 ° C. at the time of thawing, the amount of nests increased, and the quality deteriorated considerably. In addition, the vegetables contained in the food had fiber quality deteriorated, and the texture peculiar to vegetables was almost lost.

Example 3 1300 cc of white dashi, 3 g of kobushi, 70 g of butter, 10 g of salt, 170 g of flour as a sugar-based thickener, and GP-88 as a gelling agent.
Add 25g each to make white sauce.

20 g of salt, pepper fried chicken, onions, etc., 120 g of tofu cut into 2 cm squares with water, and 1 of the above sauces
After adding 70 g, bread crumbs and cheese were topped and baked in an oven to prepare tofu gratin.

In this case, the mixing ratio of GP-88 in the sauce is a little less than 2 wt%, but since the gratin has different attributes from the above-mentioned Mabo tofu in that the proportion of the sauce is large, GP in the whole tofu gratin The rate of −88 is slightly higher.

However, tofu gratin prepared by adding only 25 g of GP-88 and adding no flour was used as a comparative example.

Then, cool air is blown onto the cooked tofu gratin to cool it to a core temperature of about 15 ° C, and
The sample was stored in a freezer at ℃ and slowly cooled at a speed such that the core temperature of the food became equal to the ambient temperature in 130 minutes.

The obtained frozen tofu gratin was discharged from the freezer after 7 days, thawed and heated, and in this example, almost no drip and nest were generated, and the same results as those in the first and second examples were obtained. Was given.

On the other hand, in the comparative example, a large amount of drip was generated, the amount of nests was increased, and the quality was considerably deteriorated.

<Effects of the Invention> (1) As shown in the first to third examples above, when a tofu food that has been cooked and cooked is treated with a gelling agent and a sugar-based thickener, the occurrence of drip during thawing is suppressed. As a result, the nest of tofu can be prevented very well.

Therefore, the tofu food product of the present invention can be reproduced even after long-term frozen storage without deteriorating the texture, taste, flavor, color and the like immediately after cooking, thus enabling freezing with a high quality retaining function.

For this reason, the soybean corrosive product is suitable for not only household use but also medical food and commercial food as it solves all the problems that could not be frozen and distributed.

(2) As shown in the second embodiment, when the cooked tofu food is once frozen in the chilled state, the amount of drip that comes out of the food at the time of thawing can be more smoothly suppressed. Even if you are away from the chilled equipment, you can stock the gelled tofu foods and then transport it to the freezing equipment with a margin.
The cooling process time can be saved.

(3) Generally, when seafood or the like is slowly frozen, large ice crystals are generated in the meat and the extract easily flows out as a drip along with the water during thawing, but in the third embodiment, it is cooked. Even if the tofu food is slowly cooled, the amount of drip that comes out of the food when thawed is unexpectedly small, and it is possible to prevent nests from entering the tofu well, so it is cheap even without the equipment of a quick freezer. The freezing process can be performed and the running cost during freezing can be reduced.

Claims (3)

[Claims] 1. A cooking method characterized by adding a gelling agent and a sugar-based thickening agent to a tofu food that has been heated and cooked to an edible state and then cooling to gel the tofu food. Frozen tofu food 2. The cooked frozen tofu food according to claim 1, wherein the tofu food is cooled to a frozen state via a chilled state. 3. The cooked frozen tofu food according to claim 1, wherein the tofu food is slowly cooled.