JP3457015B2 - Production method of fried food - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a drawback of conventionally known frying from whole soybeans (recovery property of dried products is poor,
Frying from dried soybean (drying) which solved the drawbacks of fried food due to the combination of isolated soybean protein and oils and fats (the dried product easily returns to hot water but has no tension or flavor like fried from whole soybean) It is excellent in hot water return even if it is a product,
Which has a fine structure and excellent flavor). [0002] There are roughly two known methods for producing fried food. One is the so-called traditional method of obtaining tofu dough from whole soybeans, shaping it and frying it. The other is a new method of forming and frying emulsion dough of isolated soy protein and oil and fat. Comparing the obtained fried products, the fried products obtained by the traditional method have no sponge-dried product, and have a spongy structure with voids inside, and the outer skin is a glassy hard surface film. There are features. On the other hand, the deep-fried fried food obtained by the new method is suitable for instant foods and the like because of easy hot water replenishment, and also has a feature that the inside and outside are uniformly fine sponge-like structures. [0003] The deep-fried oil fried by the traditional method has a disadvantage that it does not return to hot water, but has a rich flavor derived from soybeans. On the other hand, the deep-fried oil fried by the new method has a drawback in that the hot water is easily returned, but the flavor derived from soybean is poor. Therefore, the present inventors aimed to fry oil having a soybean-derived flavor that easily returns to hot water. Means for solving the problems [0004] As an approach for achieving the above-mentioned object, either one of solving the hot water reversibility of the traditional method or pursuing a soybean-derived flavor of the new method is considered. Aimed at. The present inventors have systematically studied the difference between the refrigerating property of the deep-fried oil of the traditional method and the new method of refrigerating, and found that the deep-fried oil obtained by the traditional method has a spongy porous structure with voids inside and glass. It was found that the deep-fried fried food obtained by the new method had a fine sponge-like structure both inside and outside, compared to having a hard outer skin with a slab shape. Therefore, a lot of research was conducted to systematically make the deep-frying by the traditional method approach the deep-frying by the new method. When one of them produced tofu dough coagulated in a state in which the soymilk was aerated and formed and fried, the obtained dried product was found to be excellent in hot water recyclability. Looking at the structure, it was found that the structure was different from that of the traditional method of fried or the new method, that is, the inside had a fine sponge-like structure and the outer skin had a fine-grained soft skin structure. The present invention has been completed based on these findings. [0005] That is, the present invention is a method for producing fried food in which in the step of producing fried food from whole soybeans, soymilk is aerated and coagulated to prepare fried dough. Generally, the production process of fried soybeans from whole soybeans involves adding water to the soybeans immersed in water, grinding them, adding an antifoaming agent, etc., if necessary, to obtain go, and heat-treating the water to separate soy milk from soymilk. And a coagulant is added to make a tofu-like curd, which is crushed, dewatered press-molded and fried to obtain oil fried. As the whole soybean used in the present invention, known ones can be used irrespective of the place of origin, kind, and new or old. In addition, genetically modified products such as lipoxygenase-deficient soybeans can also be used. In the present invention, whole fat soybeans in which whole soybeans are pressed are included in the scope of right, but defatted defatted soybeans are inferior in flavor due to soybeans and thus are out of the right. The water soak of the whole soybean may be soaked in sufficient water for a sufficient time for the soybean to swell, for example, about one day and night. The soybeans swelled by immersion can be mashed with water to make a go. Kure is heated
After adding water back, the okara is separated and removed as an insoluble matter to obtain soy milk. The present invention is characterized in that the soymilk obtained is aerated and coagulated to prepare fried dough. That is, the gas is dispersed in a micro shape (partially dissolved) and is contained in the soymilk to improve the texture of the fried dough and the hot water restoring property of the dried fried product. It is difficult to determine the measurement or calculation of the gas content depending on the gas containing device and the type of gas used. Next, however, a substantial amount of gas can be microscopically dispersed or dissolved. When air is aerated using a continuous mixing and stirring apparatus in a tube, 0.6 to 1.7 parts by volume (preferably 0.8 to 1.6 parts) is added to 100 parts by weight of soymilk.
It is appropriate to blow the gas of the volume part). In addition, weight
Parts by volume are liters for kg and gram for g
Means cc or milliliter. Expressed using another index, the amount of dissolved oxygen in soymilk after aeration is 3.0 mg / l to 5.8 mg / l (preferably 3.1 mg / l to 5.7 mg / l) is appropriate. It is. When calculated from the equation of V = W * 22.4 * M, the dissolved oxygen amount is 2.1 ml / liter-4.0 ml / liter (preferably 2.2 ml / liter-3.9 ml / liter). Appropriate. The amount of dissolved oxygen when air is included is suitably the above value, but the total amount of dissolved air such as dissolved nitrogen as an air component is more than this value. If the ratio of microscopically dispersed components is large, the amount of air contained is approximately 5 times the amount of dissolved oxygen, approximately 10.5 ml / liter-
20.0 ml / liter (preferably 11.0
(Milliliter / liter-19.5 milliliter / liter) is appropriate, and when the ratio of the dissolved state is large, the value may be smaller than this due to the dissolution ratio of nitrogen. Even when other gases are used, a gas having a higher solubility in water, such as carbon dioxide gas, is taken into consideration to contain more gas than the air amount (for example, using a continuous mixing and stirring device in a tube). This is effective for forming an air-containing state dispersed in the air. [0007] As the air content increases, the dough elongates when the dough is fried and fried, the elongation of the dough is limited and the elongation is reduced. It becomes like a tissue. If the air content is too low, the dough is too stretched. On the other hand, if the air content is too high, the dough elongates poorly and is unsuitable. The type of gas to be aerated is not particularly limited as long as there is no toxicity such as air, nitrogen gas, carbon dioxide gas, and inert gas. What is necessary is just to agitate the soy milk vigorously in the presence of gas as the aeration means. A known gas-liquid mixing apparatus can be used in a batch system or a continuous system, but a continuous system is preferable for industrially containing a certain amount of gas. In a batch system, for example, a large amount of air can be easily contained by high-speed stirring such as cavitation, but it is not easy to adjust the mixture so as to keep the air content constant. In the continuous type, a gas can be blown while stirring and mixing while flowing soymilk in the tube to be aerated. The so-called continuous mixing and stirring in a tube is preferable, and the air content can be easily adjusted by adjusting the concentration and temperature of the soymilk and adjusting the amount of gas to be blown while keeping the flow rate constant. Usually, it is appropriate to blow 0.6-1.7 volume parts (preferably 0.8-1.6 volume parts) of gas to 100 parts by weight of soymilk flowing in the tube. In order for the gas to be evenly and finely dispersed and contained in the soymilk, it is more preferable that the gas is blown into the soymilk flowing into the tube, divided, inverted, and continuously mixed and stirred while being inverted. For coagulating the aerated soy milk of the present invention, a known coagulant can be used, but among them, Mg chloride is preferred because soft fried food can be obtained. More preferably, the combined use of Mg chloride and Ca chloride has a soft and preferable texture of the fried food, which allows the fried dough to be dewatered to be formed well by dehydration press molding. For example, when Ca chloride is used, the dough after dehydration pressing becomes harder, so the drainage becomes better, but the texture of the fried food obtained becomes harder, or the surface becomes harder, and the hot water restorability tends to deteriorate. Can be seen. With Mg chloride alone, fried food with a soft texture can be obtained, but in terms of workability, the drainage of the dewatered dough tends to be poor and the production efficiency tends to decrease. Mg chloride and C chloride
The combination of “a” is appropriate, and the combination of Mg chloride and Ca chloride can provide a deep-fried fried food with a good texture, and the dewatered dough drains well to improve production efficiency. In addition, Ca carbonate can be added to soymilk as required. The addition of Ca carbonate tends to promote the fried food obtained. The solidified tofu curd is crushed and dewatered and pressed to remove whey components and to form. The crushing means is used for breaking the card to facilitate dehydration, and any known means can be used. Molding conditions can be set in consideration of elongation according to the desired frying. Although the moisture content of the dehydrated molded product differs depending on the amount of the coagulant and the manufacturing process conditions (heating, etc.), it is sufficient that the dough can be molded. The dewatered molding is fried. A fryer generally known in the industry can be used for frying, and it is free to use a device such as a distributing means at an introduction portion to the fryer.
The frying conditions vary depending on the size of the molded dough, but are not particularly limited as long as the dough is appropriately stretched and forms a fine sponge-like structure. 220 ° C. or less is usually appropriate if the size is of the order of fried for commercial instant foods. In the frying mode, it is preferable to provide a temperature gradient (for example, 60 ° C.-180 ° C.) by two or more stages of fry than one stage. Usually, the fried product obtained industrially can be cooled, frozen, retorted, seasoned or dried, etc. as appropriate according to the purpose, and can be sorted, packaged, etc. to obtain a product. An embodiment of the present invention will be described below with reference to an example. Example 1 (Study of air content) 100 parts by weight (hereinafter referred to as "part") of soybeans were immersed in a sufficient amount of water for 20 hours, and drained to obtain 220 parts of immersed soybeans. 35 parts of water was added to 15.6 parts of the immersed soybeans, and ground using a grinder (manufactured by Nagasaki Kikai Co., Ltd.) to obtain go.
This go is heated with live steam (40 seconds at 96 ° C.),
After adding 6 parts, okara squeezing machine (manufactured by Takai Manufacturing Co., Ltd .: 1)
Separate the okara using 20 mesh) soy milk (concentration 4
(Bx, product temperature 71 ° C.) 21.3 parts were obtained. This soy milk 100
Using a static mixer N30 type (manufactured by Noritake Co., Ltd.), air is evenly introduced into the soymilk so that the amount of air mixed per part becomes as shown in Table 1. Then, 5.63 parts of MgCl 2 is added, and the solidified soymilk is split. Crushed, crushed and pressed using a continuous fried dough forming apparatus (manufactured by So-A Machine Co., Ltd.) to separate and dehydrate whey and simultaneously form (62 mm * 49)
mm * 7mm) and flyer (Soae Machine Co., Ltd.)
The first stage was fried at 60 ° C. and the second stage at 120 ° C., and cooled to a product temperature of 20 ° C. to obtain oil fried. Table 1 shows the obtained elongation of frying and the state of the structure.
In addition, in order to measure the air content of the soymilk after air mixing, we asked Daiwa Environmental Analysis Center Co., Ltd. to measure the dissolved oxygen (unit: mg / liter). The results are shown in Table 1.
The relationship between the weight ratio (W) of dissolved oxygen per liter of soy milk and the volume ratio (V) is V = W * 22.4 * M.
M is the molecular weight of gas and oxygen is 32. [Table 1] 空 気 Air volume Frying elongation Tissue Dissolved oxygen content ────────────────────────────────── 0 Excessive elongation with voids 2.6 1.86 (capacity part) Coarse spongy tissue (mg / l) (ml / l) Hard glassy surface. ───── 0.54 Excessive elongation with voids 2.9 2.08 (volume) spongy tissue (mg / l) (ml / l) ────────────── １．０ 1.08 Slightly stretched Sponge-like tissue 3.4 2.44 (Volume) Past (mg / l) (ml / l)- -------------------------------------------------- ----------- 1.53 Good elongation sponge 4.2.01 (volume part) (mg / l) (ml / l) ──────────────────────────── ────── 1.80 Insufficient elongation Sponge-like tissue 5.7 4.09 (volume part) (mg / l) (ml / l) ──────────────── [0012] As can be seen from the results in Table 1, if the air content is too small, the structure is too elongated and voids are formed, resulting in a coarse spongy structure. The hot water restoration property also deteriorated. On the other hand, if the air content is too large, the structure becomes fine sponge, but the elongation of the dough is insufficient. When the air permeability exceeds 100 parts by volume of soy milk (4Bx) and exceeds 0.54 parts by volume, the fried dough obtained by frying the obtained dough has an appropriate elongation and a fine sponge-like structure. It was also excellent in restoring hot water after drying it. The dissolved oxygen amount at this time exceeds 2.08 ml / liter and is 4.0
It was over 9 milliliters / liter. Although the air content depends on the dissolved ratio of nitrogen and the like, it was predicted to be about 5 times assuming 100%. Example 2 (Study of coagulant) The amount of air mixed per 100 parts of soymilk obtained in the same manner as in Example 1 was set to 1.53 parts in Table 1 and aerated as in Example 1. As shown in Table 2, the combination and amount of coagulant (the amount added to soymilk as in Example 1) was changed in place of Mg chloride in Example 1, and the subsequent steps were fried as in Example 1. Obtained. The results are shown in Table 2. [Table 2] Ｃａ Ca chloride Mg chloride Dehydrated dough and fried Status------------------------------------------------- -------------- 5.63 parts 0 The drainage of the dough after dehydration pressing is good, but the texture of the fried food is hard. ────────────────────────────────── 2.81 parts 2.82 parts Good drainage after dewatering press The texture of the fried food was also soft. 0 5.63 parts Dehydration press The texture of the fried food was soft, although the draining of the dough was poor. As can be seen from Table 2, the dough dehydrated and pressed with Ca chloride alone was hard and drained well, but the obtained deep-fried fried food was hard (particularly a hard surface) and a soft texture was not obtained. On the other hand, the texture was soft and good even with Mg chloride alone, but the dough after dehydration pressing was soft and the drainage tended to be poor. By using Ca chloride and Mg chloride in combination, the hardness of the dough after the dehydration press became appropriate, the drainage was good, and the fried food with a soft texture was obtained. According to the present invention, it is possible to fry the soybean-derived soybean with a fine structure, which has a fine structure, is excellent in soybean-derived flavor, and has a sufficient elongation of the dough . Things. In addition, dry oil fried food with excellent hot water recovery
Is made possible.

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Claims (1)

(57) [Claims 1] In the step of producing dried oil fried from whole soybeans, 0.6-1.7 liters of gas is blown into 100 kg of soymilk to aerate and coagulate . the frying dough preparation
A method for producing dried oil fried, comprising drying after frying.