JPH0463666B2

JPH0463666B2 -

Info

Publication number: JPH0463666B2
Application number: JP59211933A
Authority: JP
Inventors: Makoto Sasaki; Shuichiro Kinoshita; Nobuhiro Morishita
Original assignee: Asahimatsu Foods Co Ltd
Current assignee: Asahimatsu Foods Co Ltd
Priority date: 1984-10-09
Filing date: 1984-10-09
Publication date: 1992-10-12
Also published as: JPS6192546A

Description

[Brief explanation of drawings]

第１図は耐熱合成樹脂袋入凍豆腐の一部を破切
した斜視図、第２図は底の平らな皿を使用して加
熱調理する場合の一部断面である。１……耐熱合成樹脂袋、２……凍豆腐、３……
計量カツプ、４……皿、５……凍豆腐、６……食
品包装用ラツプフイルム。 FIG. 1 is a partially cutaway perspective view of frozen tofu packed in a heat-resistant synthetic resin bag, and FIG. 2 is a partial cross-section of the frozen tofu packaged in a heat-resistant synthetic resin bag when cooked using a flat-bottomed plate. 1...Heat-resistant synthetic resin bag, 2...Frozen tofu, 3...
Measuring cup, 4... plate, 5... frozen tofu, 6... wrap film for food packaging.

Claims

[Claims] 1. Frozen tofu characterized by absorbing moisture in the frozen tofu in the range of 75% to 89%, or boiling it at a minimum product temperature of 90°C for 20 seconds to 2 minutes using high frequency while absorbing it. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for cooking frozen tofu to soften and gel it, which is used when cooking frozen tofu. (Prior art) Conventionally, when cooking frozen tofu to soften and soften, a sufficient amount of water (for example, 300 c.c. for one 17 g frozen tofu when heated over direct heat) is used in dashi stock. For one 17g piece of frozen tofu
We use 150c.c. of dashi stock. Other times, they are placed in hot water at around 50℃ to reconstitute them, then squeezed lightly and seasoned. (Problem to be solved by the invention) According to the conventional cooking method, the frozen tofu after cooking is divided into hard and soft depending on the pH of the seasoning, making seasoning difficult. Although there was no change in the texture, there were problems such as over-softening depending on the cooking time, and the texture could vary significantly depending on the skill of the cook. Furthermore, there are many problems in that roughness tends to remain due to incomplete swelling and softening. (Means for Solving the Problems) The present invention enables frozen tofu to expand and become a soft gel by allowing frozen tofu (moisture (approximately 8%) to absorb an appropriate amount of water, or by heating it with high frequency while being absorbed). Since the frozen tofu has a tofu-like appearance, the whole frozen tofu can be uniformly softened and cooked, and there is no superiority or inferiority of the product due to differences in cooking conditions, so even amateurs who are inexperienced in cooking can expect a high-quality product. The temperature of the water absorbed into frozen tofu is
Although it can be used in a wide range of temperatures from 0°C to 70°C, the water absorption rate decreases at low temperatures and the heating time using high frequency waves becomes slightly longer. Normally, a temperature of 15°C to 40°C is suitable, but if the temperature is 10°C or lower, the water absorption time may be increased, or high frequency heating may be performed while water is being absorbed. Further, when the water temperature is high, such as 50° C. or higher, and the amount of water is small, uneven water absorption tends to occur, which is not preferable. In the present invention, the water content of the frozen tofu to be water-absorbed is between 75% and 89%, but it can be changed depending on the preference for hardness or softness. When a relatively hard product is desired, the moisture content is adjusted between 75% and 80%, and when a softer product is desired, the moisture content is adjusted between 85% and 89%. For example, the water content of frozen tofu is 7%~
8%, so one 17g piece of frozen tofu is 50c.c.
If water is absorbed, the water content will be approximately 77%.
The heating time for this item due to high frequency is the high frequency output
A hard product was obtained by heating in a 500 W microwave for 1 minute and 30 seconds to 2 minutes. Same 17g again
When 100 c.c. of water is absorbed into one piece of frozen tofu, the water content is approximately 87%, and the same high frequency output as above.
Heating time in a 500 watt microwave is 2 minutes to 2.
A soft product with a good texture was produced in minutes and 30 seconds. In addition, if one 17 g frozen tofu is absorbed with 80 c.c. of water, the water content will be approximately 84%, and if heated in the microwave for 2 minutes, it will become a good food with a good mix of hard and soft tofu. A good product was obtained. In the above, if the product temperature is lower than 90°C, the protein will be insufficiently denatured or become heterogeneous. Any product made by changing the moisture content in this way becomes a boiled tofu-like or raw tofu-like product, and a boiled tofu-like or raw tofu-like product with a desired moisture content between 75% and 89% can be produced. Ta. (Function) The present invention regulates the total amount of water and heats with high frequency to cause frozen tofu to expand and soften into a gel, making it look like boiled tofu or fresh tofu, so there are few factors for change in swelling and softening, making it excellent for amateur cooking. It is possible to obtain a product with a pleasant texture. In particular, when cooked within the above range, the tofu gels and has physical properties different from ordinary frozen tofu. In other words, it has physical properties similar to boiled tofu or raw tofu. (Example 1) Put 17g of frozen tofu 2 into a heat-resistant synthetic resin bag 1,
Next, pour two cups of 20℃ water into bag 1 using the provided measuring cup 3 with a capacity of 40 c.c., fold up the opening to prevent water from spilling from the mouth of bag 1, and leave it horizontally. Let it absorb water. Water is completely absorbed in about 40 seconds and the water is evenly distributed. When the bag of frozen tofu that had absorbed water was placed in a microwave oven with a high frequency output of 500 watts and heated for 2 minutes, a gelatinized frozen tofu similar to boiled tofu was produced. This frozen tofu was not grainy and did not lose its shape, and could be eaten as is with a seasoning liquid like regular boiled tofu. (Example 2) Place one 17g piece of frozen tofu in a heat-resistant synthetic resin bag.
70cc of 5℃ water was added to this, and the bag was placed on a plate with a rim that can be used in a microwave oven without water absorption being completed to prevent water from flowing out from the mouth of the bag.
By heating it in a Watsuto microwave oven for 2 minutes, a puffed and gelled frozen tofu similar to boiled tofu was produced. (Example 3) 50℃ in a flat bottomed dish 4 that can be used in a microwave oven.
Add 100cc of water, add one 17g piece of frozen tofu 5, and let it absorb the water. It absorbs and disperses water evenly in about 30 seconds. Cover the plate with wrap film 6 for food packaging and heat it in a microwave oven with a high frequency output of 600 watts for 1 minute and 30 minutes.
After heating for seconds, puffed and gelled frozen tofu similar to boiled tofu was produced. (Example 4) Pour 70 c.c. of 3°C water into a flat-bottom dish that can be used in a microwave oven, add one 17 g piece of frozen tofu, wrap it in wrap film for food packaging, and raise the high frequency output to 600 without completing water absorption. Heat it in a Watsuto microwave for 2 minutes,
Expanded, gelled frozen tofu with a good texture similar to boiled tofu was produced. (Example 5) 17g of frozen tofu in a microwave-safe container
Add 80c.c. of 20℃ water to absorb water, or leave it open and output high-frequency power for 2 minutes without wrapping it in food wrapping film.
I heated it in a 500 watt microwave. As a result, puffed and gelled frozen tofu similar to boiled tofu was produced. (Experimental Example 1) For comparison, microwave-heated frozen tofu of the invention example (1 piece of frozen tofu absorbs 100 c.c. of water,
When we examined the physical properties of frozen tofu (heated in a microwave oven for 2 seconds) and conventional rehydrated frozen tofu (a piece of frozen tofu was rehydrated in hot water (60°C) for 15 minutes), we obtained the results shown in Table 1. [Table] A rheometer was used to measure the hardness. The measurement conditions were a plunger diameter of 8 mm and a clearance of 2 mm. That is, even if the water contents are similar, the physical properties are completely different. (Experimental Example 2) The results shown in Table 2 were obtained when the frozen tofu of the present invention was subjected to high-frequency heating with different water contents. [Table] [Table] A rheometer was used to measure the hardness. The measurement conditions were: plunger diameter 8mm;
The clearance was 2mm. That is, the moisture content is preferably 75% to 89%. (Effects of the Invention) According to the present invention, since frozen tofu that has absorbed an appropriate amount of water is heated at high frequency, the entire tofu is evenly heated and cooked in a short time, and heating and swelling and gelatinization proceed simultaneously, making it look like boiled tofu. It has the effect of producing homogeneous cooked products with physical properties in a short time.