JPH03180153A - Bean curd containing seasoning and preparation thereof - Google Patents

Abstract

PURPOSE:To improve transportability and preservability of bean-curd by charging a cooled soy milk and a coagulant in a specific shape-keeping shaping vessel, adding a seasoning composition on the soy milk, precipitating with diffusion, heat-sealing and sterilizing with boiling. CONSTITUTION:A coagulant and an antifoaming agent and added to a soy milk cooled to 5-30 deg.C not coagulating by the coagulant and subjecting to vacuum-stirring under a reduced pressure, then mixed with deaerating to obtain a mixture. Then, said mixture is charged in a main body 1 of a shape-keeping shaping vessel having an opened upper part and lower-narrowing hollow shape. Next, a seasoning composition composed of a seasoning and a heat-gelling agent for food (e.g. gelatin) and having larger specific gravity than the soy milk is supplied from upper side of said charged soy milk and precipitated to bottom part of the main body 1 of the vessel and simultaneously diffused. Thus, the opening of the main body 1 of the vessel is sealed by heat sealing 3 with a plastic sheet 2 and sterilized by boiling to sterilize the soy milk with coagulation and the seasoning composition is simultaneously subjected to gelling.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention relates to seasoning-filled tofu and a method for producing the same, and in particular, to a method for simultaneously filling one person's worth of tofu and mahi seasoning in a small container suitable for use as a school lunch. It concerns filled and sealed tofu.

(Prior Art) In recent years, filled tofu filled in a certain container has been sold, but the tofu is not eaten while being filled in the container.

In addition, since tofu requires seasoning to be eaten, it must be removed from the container, transferred to another container, and seasoned with seasoning, making it difficult to use as a side dish for school lunches or bento boxes. .

Furthermore, in most cases, the package is filled with the amount to be eaten at home, and even if the entire package is not used, once the package is opened, there is a problem that the shelf life deteriorates. therefore,
Currently, the transportation and storage properties of filled tofu are not being effectively utilized.

(Problem to be solved by the invention) However, as obesity is becoming a serious problem, tofu is a good plant-based protein source that is preferably consumed at every meal, and can be used as a side dish for school lunches and boxed lunches. It is desired to provide filled tofu with excellent transportability and storage stability for one serving per person.

Therefore, the present inventor's object is to provide seasoning-filled tofu that can be opened and eaten as is without any modification, and to provide a form suitable for use as a side dish for boxed lunches and school lunches.

(Means for Solving the Problems) The present invention provides the following advantages: - If soy milk is filled in a shape-retaining molded container having a capacity for accommodating tofu for one person and heated, heat sterilization can be performed at the same time as shaping the tofu. In addition, they discovered that by using the difference in specific gravity with soy milk to add a seasoning containing a food-grade heating gelling agent, it was possible to fill the bottom or top of a molded container with seasoning ingredients and solidify them. The container body 1 includes a shape-retaining molded container body 1 with an open upper part and a hollow bottom shape, a sealing member 2 for sealing the opening 11 of the container body 10 in an unsealable manner by heat sealing, and the container body 1.
The tofu 4 is filled in a liquid state, sealed with the sealing member, and heated to coagulate, and the container is located between the tofu and the bottom of the container body or between the tofu and the sealing member, and contains a food-grade gelling agent. This seasoning-filled tofu comprises a gelled seasoning composition layer 5.

Here, the container body should be made of a synthetic resin material or a cardboard material with a synthetic resin film pasted on the front and back surfaces. can be used.

In addition, the shape of the container body can be, for example, a truncated cone shape, a square pyramid shape, a star shape, or a petal shape, as long as the shape is open at the top and narrowed at the bottom. By doing so, it can be shaped into a shape that increases a child's appetite for tofu.

In addition, the sealing member is preferably a thermoplastic resin sheet that can be tightly attached to the opening of the container body by heat sealing, and a double sheet with aluminum vapor deposition on the surface side is preferably used to improve the sealing performance of the sheet. May be used.

The seasoning composition is produced by blending a food gelling agent, such as zetitin, other liquid proteins such as egg white, agar, starch, with a seasoning, soy sauce, vinegar, etc., and coagulating the seasoning by heating or cooling. These seasoning compositions may be filled in the bottom of the container body in advance and coagulated, and soy milk may be filled from above to form a seasoning composition layer between the tofu and the bottom of the container. It is preferable in terms of manufacturing method to adjust the specific gravity of soybean milk to be heavier than soymilk using a food-grade coagulant, and after filling the soymilk, fill it and let it settle from above to form a seasoning composition layer between the tofu and the bottom of the container (see Figure 5). . In this case, since the seasoning liquid is filled into the cooled soymilk, the above gelling agent is a heating gelling agent,
It is preferable to use egg protein or starch. In particular, when 1 to 3% by weight of starch is added to the entire seasoning composition liquid, the seasoning liquid increases in viscosity, becomes thick, sauce-like, and has a smooth texture. It will be good. The seasoning composition layer consisting of this sauce is created by filling the seasoning liquid into soymilk and then turning over the container filled with the seasoning liquid and soymilk during boiling heating.The seasoning liquid re-precipitates and diffuses to the sealing member side of the opening of the container, and the soybean milk is heated. When the tofu is coagulated, a seasoning composition layer can be formed between the tofu and the sealing member (see Figure 6). In producing the above-mentioned small-sized filled tofu, in order to facilitate filling into the molded container, It is preferable to cool the soybean milk to a temperature of 5 to 30° C. at which it will not be coagulated by the coagulant, and then add the coagulant to the cooled soymilk. Furthermore, since air bubbles are likely to be entrained when filling into small containers, it is desirable to use an antifoaming agent in combination, and it is preferable to add and mix the coagulant and antifoaming agent under vacuum stirring. However, if the degree of pressure reduction is too large, bumping will occur, so it is better to set it to 70 m+nHg or more.

Thereafter, 80g to 120g of soymilk is filled into the shape-retaining container body 1, and a food-grade heating coagulant, such as starch, is added to the seasoning to make the specific gravity higher than that of soymilk, and the soymilk is allowed to settle from the top to the bottom of the container body. Then, the seasoning liquid is diffused over the entire bottom of the container to form a substantially uniform seasoning composition layer.

The opening of the container body is heat-sealed with a plastic sheet to seal the soybean milk and seasoning composition inside, and then subjected to heat sterilization. Heat sterilization is preferably performed by boiling in boiling water at 90°C. This is because it satisfies the needs of mass production and heat coagulation of internal liquid soymilk and seasoning compositions at the same time. As a result, the internal soymilk is coagulated and sterilized.

Therefore, the present invention provides a method for producing one-bite tofu that includes a step of cooling soymilk with a coagulant to a temperature of 5 to 30°C at which it does not coagulate, and adding a coagulant and an antifoaming agent to the cooled soymilk and subjecting it to vacuum stirring under reduced pressure. a step of deaerating and mixing the soybean milk, a step of filling the deaerated soymilk into a shape-retaining molded container main body L with an open top and a hollow shape that narrows at the bottom, and a step of mixing a seasoning with a food-grade heating gelling agent. , a step of settling and diffusing a seasoning composition liquid having a specific gravity higher than that of soy milk from the top of the filled soy milk to the bottom of the container body; A process of sealing the soymilk, and subjecting the sealed container body to sterilization by boiling with the container body facing upward or downward, coagulating and sterilizing the soymilk inside, and, if facing upward, between the coagulated tofu and the bottom of the container body or In the case of the downward direction, the present invention also provides a method for producing seasoning-filled tofu, which comprises a step of heating and gelling the coagulated tofu and a sealing member.

(Effects) In the present invention, 80g to 120g of tofu and a seasoning composition corresponding to it are coagulated and sealed inside the shape-retaining container body, so it has shape-retaining properties and is highly portable. ,
Moreover, since seasonings are also filled inside, there is no need to prepare seasonings separately, and the product can be eaten as is after opening or taken out of the container, and can be used as a side dish for school lunches or boxed lunches. It is convenient for

In addition, when producing seasoned tofu, the seasoning composition is filled between the soy milk and the bottom of the container using the difference in specific gravity between the soy milk and the soy milk, and these are sealed and coagulated and sterilized at the same time. The composition layer and tofu are compatible with each other and can be easily taken out without separating the two. Since the difference in specific gravity is used to fill the seasoning composition into the soymilk, the seasoning composition layer can be formed on the top of the tofu by turning over the sealed container after filling the seasoning liquid and heating it to solidify it. This is an excellent form for eating tofu while it is still in the container.

(Example) Hereinafter, embodiments of the present invention will be described with reference to the drawings.

Fig. 1 is a block diagram showing the manufacturing process of the one-bite tofu of the present invention, Fig. 2 is a perspective view of the one-bite tofu that has been sealed and filled with soymilk, coagulated and sterilized by heating, and Fig. 3 is the one-bite tofu of Fig. 2. FIG. 4 is a cross-sectional view taken along the line IV-IV in FIG. 3, and FIG. 5 is a perspective view of the container body as shown in FIG. This is a front view showing the state of tofu that has been turned over and taken out, and the seasoning and waste layer is formed at the bottom of the container. On the other hand, FIG. 6 is a cross-sectional front view of only the container showing the state inside the container of tofu in which the seasoning composition layer is formed near the opening of the container.

In the drawings, reference numeral 1 denotes a container body, and the container body 1 is formed into a substantially inverted truncated cone shape using a material capable of maintaining a predetermined shape, such as hard plastic, and has an internal volume of 80 g to 12 g.
It is set so that 0g of tofu can be filled.

The container body 1 is filled with 80 g to 120 g of milky soymilk, the sealing member 2 is placed on the container opening 11, and the container is sealed with a heat seal 3 to produce approximately 100 g of soybean gJ4. This sealing member 2 has a pulling tongue piece 21 protruding so that the heat seal 3 can be released and peeled off. The sealing member 2 is made of a heat-sealable sheet material such as polypropylene.

Moreover, two lid parts 51 are provided on the upper surfaces of the two container bodies l.
Lid members 5 integrally formed with each other are removably fitted to each other to cover the opening 11 and connect the two container bodies 1. This lid member 5 is formed using, for example, soft plastic. On the other hand, a projection 7 for partially opening the bottom of the container is formed on the external bottom of the container body 1 to facilitate taking out the tofu inside the container. Note that if the beans s4 are to be eaten without being taken out from the container 1 (see FIG. 6), it is not necessary to form this protrusion 7 on the bottom surface of the container.

Next, the manufacturing method will be explained.

The raw materials are washed and soaked in water to make pickled beans. The time required to pickle beans varies depending on the drying state of the soybeans, but 8 to 12 hours in spring/summer, and 12 to 20 hours in autumn/winter are appropriate.

Next, at a soybean milk plant, the pickled soybeans are crushed, boiled, squeezed to separate soymilk and okara, and heated to 80°C.
Obtain heated soy milk before and after heating.

This normal concentration soymilk is subjected to a cooling process, cooled to 10 to 20°C, and then brought to a temperature at which it will not coagulate with a coagulant added. A coagulant (e.g. glucono delta lactone 58%, magnesium sulfate 28% and bittern 14%) and an antifoaming agent (e.g. silicone resin) are added to this cooled soymilk, placed in a vacuum stirrer, and heated under a reduced pressure of 7 QmiHg. 20～
Stir for 30 minutes to thoroughly remove bubbles and dissolved air and mix uniformly.

80 to 120 g of the degassed soymilk is filled into the container body L using a filling machine.

From the top of this filled soymilk, 2% starch is added to the seasoning liquid consisting of soy sauce ingredients, seasoning ingredients (starch syrup, high fructose sugar, mirin, dried bonito flakes and dried sardines ingredients, sugar, chemical seasonings, brewed vinegar, salt, caramel, xanthaso gum, etc.). Blended seasoning composition 1
(Prepared to be heavier than 10% soy milk specific gravity. Specific gravity 1.2 ~
1.3) is added and allowed to settle to the bottom of the soy milk.

Immediately after filling, the sealing member 2 is placed on the opening 11 of the container body 1 and heat-sealed. By performing the two steps of temporary pressing and final pressing, the soymilk adhering to the opening end of the container can escape from the opening end, and the sealed portion can be completely sealed, thereby increasing the sealing effect.

When this is sterilized by boiling at 90° C. for 40 to 50 minutes, the soybean milk inside the container main body is heated and coagulated by the coagulant, and the seasoning composition liquid is gelled and thickened by heating and coagulating the starch. The viscosity can be adjusted by changing the amount of starch added, but about 1 to 3% by weight is suitable as the amount of tofu seasoning.

This is cooled to a room temperature of around 20° C., and two pieces are covered and packaged with a lid member 5, and stored in a refrigerator.

When the internal tofu is taken out from the container body, a solidified seasoning composition layer 6 is formed on the top of the tofu 4, as shown in FIG. 4, and the tofu is ready to be eaten without adding any seasoning. There is.

[Brief explanation of drawings]

Fig. 1 is a block diagram showing the manufacturing process of the one-bite tofu of the present invention, Fig. 2 is a perspective view of the one-bite tofu that has been sealed and filled with soymilk, coagulated and sterilized by heating, and Fig. 3 is the one-bite tofu of Fig. 2. FIG. 4 is a sectional view taken along the line TV-IV in FIG. 3, and FIG. 5 is a perspective view of the container body as shown in FIG. It is a front view showing the state of tofu taken out after being turned over, and the seasoning composition layer is formed at the bottom of the container. On the other hand, FIG. 6 is a cross-sectional front view of only the container showing the state inside the container of tofu in which the seasoning composition layer is formed near the opening of the container.

Claims (3)

[Claims] (1) A shape-retaining molded container body 1 with an open upper part and a hollow shape that narrows at the bottom, a sealing member 2 that seals the opening 11 of the container body 1 in an unsealable manner by heat sealing, and the inside of the container body 1. The tofu 4 is filled in liquid form, sealed with the sealing member, and heated to coagulate, and the tofu is located between the tofu and the bottom of the container body or between the tofu and the sealing member, and contains a food-grade gelling agent. A seasoning-filled tofu comprising a gelled seasoning composition layer 5. (2) A process of cooling soymilk to a temperature of 5 to 30°C at which it will not be coagulated by a coagulant, a process of degassing and mixing a coagulant and an antifoaming agent to the cooled soymilk under vacuum stirring under reduced pressure, and deaeration. A process of filling the soybean milk into a shape-retaining molded container body 1 with an open top and a hollow bottom, and a seasoning composition in which a food-grade heat gelling agent is mixed with the seasoning to make the specific gravity higher than that of soymilk. a step of causing the liquid to settle and spread from the top of the filled soymilk to the bottom of the container body; a step of heat-sealing a plastic sheet to the opening of the shape-retaining molded container body to seal the soymilk inside; Place the container body facing upwards or downwards and sterilize it by boiling to solidify and solidify the soymilk inside.
A method for producing seasoned tofu, which comprises the steps of sterilizing the tofu and gelling it by heating between the coagulated tofu and the bottom of the container body when facing upward, or between the coagulated tofu and a sealing member when facing downward. (3) The gelling agent for food is a starch that can be heated and gelled, and is blended in a seasoning solution with a specific gravity larger than that of soymilk in an amount of 1 to 3% by weight, so that the viscosity of the seasoning solution can be increased when soymilk is heated. A seasoning composition for filled tofu characterized by: