JP3414276B2 - Manufacturing method of processed tofu food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing processed tofu food such as cancerous food by heating in oil to the extent that the surface is solidified, followed by moist heat.

[0002]

2. Description of the Related Art As tofu processed foods, there are grilled tofu, fried tofu (also known as raw fried), fried tofu, ganmodoki (also known as hirasu) and frozen tofu (also known as Takano tofu). In these manufacturing methods, the deep-fried tofu is prepared by deep-fried tofu that has been drained. The deep-fried tofu is produced by cutting hard-cooked tofu into thin slices, draining them, and frying at low and high temperatures. Ganmodoki is made by crushing drained cotton tofu, adding ingredients such as carrots and shiitake mushrooms, connecting with eggs and yams, and frying. Among them, the conventional fried tofu has a hard texture because it is fried dehydrated tofu, but recently, due to advances in manufacturing technology, many silk fried tofu with a soft texture have been marketed. . However, since the tofu is fried, it is difficult to make a soft and smooth fried tofu with ingredients. When manufacturing tofu, it is possible to add ingredients such as vegetables to soy milk, but this is not realistic because there are many problems such as the ingredients being offset to the bottom of the tofu. Ganmodoki is made by using drained cotton tofu as a raw material, connecting ingredients such as vegetables with eggs, yams, etc. and frying. In order to produce softer cancerous ingredients, if silken tofu or cotton tofu that has not been dehydrated is used as the raw material, the dough will scatter during frying (spattering means that the water content of the dough is high, Since the water evaporates violently, the meaning of the phenomenon is that fine pieces are separated from the dough in the frying oil, and small irregularities are generated on the surface of the dough (hereinafter, the same).

A large number of patent publications and the like relating to processed tofu foods such as ganmodoki have been published. Japanese Patent Application Laid-Open No. 10-56976 as a main prior application relates to a tofu steak which causes a chewy texture of livestock meat-like texture by causing transglutaminase to act on an emulsion of vegetable protein, water and fats and oils. . On the other hand, Japanese Patent Application Laid-Open No. 8-154614 relates to a method for producing cancerous mood which has a high soy protein content but does not have a hard texture. Further, Japanese Examined Patent Publication No. 63-64185 discloses a method for producing calico tofu containing ingredients. However, these conventional techniques are intended for cancerous dough, and are different from heating the cancerous dough and the like of the present invention in oil followed by moist heat.

There is cancer mood as a typical tofu processed food. Ganmodoki is made by using drained cotton tofu as a raw material, connecting ingredients such as vegetables with eggs, yams, etc. and frying. In order to produce a softer cancerous bean curd, if silken tofu or cotton tofu that has not been dehydrated is used as a raw material, the dough may be scattered during frying, and starch or the like may be used to prevent scattering. There is a problem with the pasty texture of starch. In the case of fried tofu, since the tofu is fried, it is difficult to produce a soft and smooth fried tofu with ingredients. When manufacturing tofu, it is possible to add ingredients such as vegetables to soy milk, but this is not realistic because there are many problems such as the ingredients being offset to the bottom of the tofu.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a processed tofu food having a soft and smooth texture and a method for producing the same, using a dough containing tofu as a main component.

[0006]

[Means for solving the problem] Tofu , soy protein pace
Tofu, or a dough consisting mainly of a mixture of tofu and soybean protein paste, at 170 to 190 ° C to the extent that the surface solidifies ,
After heating in oil for ~ 1.5 minutes , the core temperature becomes 75 ℃ ~ 90 ℃
It is a process for the preparation of tofu processed foods with moist heat heating up. More particularly, such as its manufacturing method, which is intended to include the Guzai in these fabrics, it is those with combined spread. The present invention
In addition, the dough contains more than 30% and less than 80% of ingredients.
It is a processed tofu food obtained by these methods.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, a tofu-based dough or / and
The dough using soybean protein paste, in the preparation of tofu processed foods after oil heating moist heat heating to the extent that the surface is solidified, providing a tofu processed food and its preparation with a smooth texture soft Regarding what to do.

First, the terms of the present invention will be explained. Tofu is
There are cotton tofu, silken tofu, soft tofu, filled tofu, and Okinawa tofu, and any tofu can be used in the present application. Soy protein is a high concentration of soy protein obtained from soybeans and defatted soybeans (for example, 50% or more per dry matter).
Soy protein-containing material that contains The soybean protein paste is a hydrate hydrated in water in an amount of 2.5 to 8 times by weight, preferably 3.2 to 7 times by weight, and most preferably 3.7 to 5.5 times by weight that of soybean protein paste. , Or an emulsion obtained by emulsifying an appropriate amount of fat and oil by weight. Ingredients refer to tangible edible raw materials, and are not limited to plant and animal origins. For example, not only known carrot, shiitake mushroom, sesame, and other known ingredients for cancer, but also large cut vegetables can be used. Further, for example, 1
Carrots, pumpkins, potatoes cut into 0mm dice
Soybeans soaked in water, black beans, raw peas, edamame, etc. can also be used. Processed tofu foods are those obtained by secondary processing of tofu or coagulation of soy milk to make dough, and then raw fried, cancerous food, fried foods, etc. , And processed by adding seasonings.

Heating in oil means heating in fats and oils at 60 ° C to 220 ° C, preferably 100 ° C to 190 ° C.
Any kind of oils such as soybean oil, rapeseed oil, rice oil, cottonseed oil, and safflower oil can be used. It is also possible to spray the fats and oils that are often used in the production of fried oysters by a shower method. Wet heat heating is heating the target object under high humidity such as heated steam or heated water, steam heating type, steam blowing type, hot water spraying type, hot water immersion type, retort type, microwave. Heating type,
There are many methods such as electric resistance heating. More specifically, for example, the ambient temperature is 60 ° C to 100 ° C, preferably 8 ° C.
It is to heat until the core temperature of the product reaches the temperature necessary for sterilization of general viable bacteria and coliforms while heating with steam so that the temperature becomes 0 ° C to 90 ° C. However, it should be noted that heating with a core temperature of more than 90 ° C may cause deterioration of quality. It is also possible to heat under pressure with steam at 60 ° C to 120 ° C for the time required for sterilization. On the other hand, instead of steam, 60 ° C to 100 ° C, preferably 80 ° C to 9 ° C.
It is also possible to heat the product in hot water at 0 ° C. until the core temperature of the product reaches the temperature required for sterilization of general live bacteria and coliform bacteria. The degree to which the surface is solidified is to heat at a temperature of 60 ° C. or higher at which protein such as soybean protein and egg starts to solidify, and to solidify (solidify) the surface by heating in oil.

The present invention will be described in more detail. Tofu (water content 60-90%, preferably 72-86%) or soybean protein paste (2.5-based on powdered soybean protein)
A hydrate of 8 times by weight, preferably a hydrate of 3.2 to 7 times by weight of water), or an emulsion thereof is mainly used, and ingredients such as vegetables are kneaded into the mixture to produce known cancer-like products. Similar to the method, add eggs, yams, starch, etc. as a binder to make dough. After molding the dough is heated to such an extent that the surface in an oil solidified, Ru der which raise the core temperature in still moist heat heating. 20 as Guzai to in the water-containing material in the production method of ganmodoki of public knowledge
About 30% by weight is added, but with the heating method of the present invention, up to about 80% by weight can be added to the dough. The fabric of the above ganmodoki, molded to the shape of such a cube, for example, bun type, thick fried tofu, which was prepared after in-oil heating moist heat heating, the thickness ingredients has entered a lot with a smooth texture in soft Can make fried food.

[0011]

EXAMPLES The embodiments of the present invention will be specifically described below with reference to examples. However, the technical scope of the present invention is not limited to these examples.

Example 1, Comparative Example 1A and Comparative Example 1B In these examples, cancer resemblance will be described. In Example 1, commercially available cotton tofu was lightly drained to obtain 700 parts by weight (hereinafter referred to as "parts" unless otherwise specified in Examples and Comparative Examples). Lightly mash this tofu in a mortar and add 5 eggs
0 parts, 8 parts salt, 6 parts sugar, 100 parts carrots finely cut to about 5 mm, dried shiitake mushrooms 3 rehydrated
0 parts and 5 parts of black sesame were added and rubbed, and 20 parts of starch were further added and mixed to obtain a dough. The proportion of ingredients in this dough was 14.7% by weight. It's very soft and difficult to mold, but one palm shape molds about 40g bun shape, 170
Fry the soybean oil at 0 ° C for 1 minute. Furthermore, the cancerous mood was prepared by heating for 15 minutes in a steaming oven at 90 ° C. The core temperature of this cancerous mood was 78 ° C. In Comparative Example 1A, Example 1
A similar dough was fried in soybean oil at 170 ° C for 3 minutes. The core temperature of this cancerous mood was 82 ° C. Comparative Example 1
In B, the same dough as in Example 1 was subjected to low-temperature frying (exemplified in Table 1) and high-temperature frying (exemplified in Table 1) by the conventional frying / ganmodoki heating method (heating in oil only). went. The core temperature of this cancerous mood was 79 ° C.

[0013]

[Table 1] Heating method and preparation conditions ----------------------------------- Example 1 Comparative Example 1A Comparative Example 1B ------------------------------------------ Heating Method Heating in Oil = Frying Heating in Oil = Frying 170 ℃ 1 minute 170 ℃ 3 minutes Low temperature fried 110 ℃ 6 minutes Wet heat heating = Steam 90 ℃ 15 minutes None High temperature fried 170 ℃ 1 minute Core temperature after heating 78 ℃ 82 ℃ 79 ℃ Dough moisture 74% 74% 74% Heat Moisture of the dough after 72% 67% 68% --------------------------------------------- Is the weight% of the loss on drying by a general weight loss method (at 105 ° C. for 4 hours). The water content of the dough of each of the following Examples and Comparative Examples was also measured by this method.

Table 2 shows the state during heating and the quality evaluation. In addition, the quality evaluation was performed by eight skilled panelists by a 5-point evaluation method, and the average was taken (softness: 5 points: soft, 3 points:
Usually, 1 point: hard). The quality evaluation of the products of the following Examples and Comparative Examples was also based on this method.

[Table 2] -------------------------------------- Example 1 Comparative Example 1A Comparative Example 1B --- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− State after frying Cancer-like surface Violent water from surface to water surface Evaporation of water causes evaporation, leaving a trace on the surface. The trace remains slightly. Is rough. More than Example 1 and less than Comparative Example 1A. −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Quality evaluation (softness) 4.6 4.0 4.0 ------------------------------------------------ The cancerous mood of Example 1 is a trace of water evaporation during frying. However, the texture was soft and soft as if it was made from silken tofu. In Comparative Example 1A, water was violently evaporated during frying, the surface was roughened in a crater shape, and the texture was soft, but it was hard as compared with Example 1. Comparative Example 1
In the case of B, the trace of the water vaporization remaining during frying was left from Example 1, but the amount was smaller than that of Comparative Example 1A. The texture of Comparative Example 1B was equivalent to that of Comparative Example 1A.

Example 2 and Comparative Example 2 In Example 2 and Comparative Example 2, a cancerous product prepared from soybean protein paste will be described. Powdered soy protein (“New Fuji Pro SE” manufactured by Fuji Oil Co., Ltd.) 10
Parts, soybean oil 15 parts and water 50 parts were emulsified with a silent cutter to prepare a soybean protein paste. Furthermore, 8 parts of whole egg, 1 part of salt, and 2 parts of sugar were mixed, and 2 parts of starch was added to obtain 88 parts of a cancer-like binder. 5 with a mixer
Twenty-five parts of carrots cut into mm, 5 parts of dried shiitake mushrooms rehydrated with water, and 1 part of black sesame were added and mixed to obtain a cancerous dough. The proportion of ingredients in this dough was 26.1% by weight. It is very soft and difficult to mold, but one palm-shaped bun with a weight of about 40 g is used, and soybean oil at 170 ℃ 1
I flew for a minute. Furthermore, the cancerous mood was prepared by heating in a steaming oven at 90 ° C. for 15 minutes. The core temperature of this cancer is 76
It was ℃. In Comparative Example 2, the dough of Example 2 was similarly molded and fried in soybean oil at 170 ° C. for 3 minutes. The core temperature of this cancerous mood was 78 ° C.

[0016]

[Table 3] Heating method and preparation conditions −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−                             Example 2 Comparative example 2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Heating method   Heating in oil = Fry 170 ℃ 1 minute 170 ℃ 3 minutes   Wet heat heating = Fly 90 ° C 15 minutes None Core temperature after heating 76 ℃ 78 ℃ Dough moisture 69% 69% Moisture of the dough after heating 68% 65% −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

Condition during heating and quality evaluation Table 4 shows the state during heating and the quality evaluation.

[Table 4] ------------------ Example 2 Comparative Example 2 ----- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Condition after frying Water on the surface of cancerous water is exacerbated from the surface of cancerous air. There is a slight trace of evaporation and the water has evaporated and the surface is rough. −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Quality evaluation (softness) 4.4 3.3 −−− ------------------------------------------------ The cancerous mood of Example 2 has a slight trace of water evaporation remaining during frying. However, the texture was soft, and it was as soft as silk tofu and smooth. In Comparative Example 2, water was violently evaporated during frying, and the dough on the surface was scattered in the oil. Although the texture was soft, it was hard as compared with Example 2.

Reference Example 3 and Reference Comparative Example 3 In Reference Example 3 and Reference Comparative Example 3 , a cancerous dough prepared from a known doughy cancerous dough will be described. Example 3
Was wrapped with 1200 parts of commercially available cotton tofu, further weighted and drained to obtain 700 parts of dehydrated cotton tofu.
Using 700 parts of this dehydrated cotton tofu, the same procedure as in Example 1 was repeated except that the order of heating in the oil (frying) and heating with moist heat (steaming) was reversed after the molding. Prepared. The core temperature of this cancerous mood was 77 ° C. The proportion of ingredients in the dough before heating was 14.7% by weight.
In the reference comparative example 3 , the same fabric as in the reference example 3 is 170
Fry the soybean oil at 0 ° C for 3 minutes. The core temperature of this cancerous substance was 80 ° C.

[0019]

[Table 5] Heating method and preparation conditions ------------------------------------------ Reference Example 3 Reference Comparison Example 3 ------------------------------------------- Heating method Wet heat heating = steaming 90 ° C. for 15 minutes None In oil Heating = Fry 170 ° C for 1 minute 170 ° C for 3 minutes Core temperature after heating 77 ° C 80 ° C Moisture of the dough 67% 67 Moisture of the dough after heating 66% 65% ----------------------- −−−−−−−−−−−−−−−−−−−−−−

Quality evaluation The quality evaluation is shown in Table 6.

[Table 6] ------------------ Reference Example 3 Reference Comparative Example 3 --- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Quality evaluation (softness) 3.5 2.8 ----- -------------- Since the cancerous mood of Reference Comparative Example 3 is prepared from a known dough, it is a fox. The appearance of the colored cancer-like product was similar to that of the known cancer-like product, and the texture was the same. The cancerous mood of Reference Example 3 was harder than that of Example 1 and had a texture like cotton tofu, but had a softer texture than Reference Comparative Example 3 .

Example 4 and Comparative Example 4 In Example 4 and Comparative Example 4, a cancerous mood containing a large amount of vegetables will be described. Powdered soybean protein (Fuji Oil Co., Ltd., New Fuji Pro SE) 4 parts, soybean oil 4 parts, water 12
The part was emulsified with a silent cutter to prepare a soybean protein paste. Further, 5 parts of whole egg, 1 part of salt and 1 part of sugar were mixed, and 2 parts of starch was added to obtain 29 parts of cancerous binder. 25 parts of carrots cut into 5 mm on this joint with a mixer, 25 parts of onions cut into 5 mm, 5
mm Dice-shaped rehydrated dried shiitake mushrooms (5 parts), chopped green beans (15 parts) and black sesame (1 part) were added and mixed to obtain a cancer-like dough. The proportion of ingredients in this dough was 71% by weight. Although it was very soft and difficult to mold, it was molded with a palm into a bun shape of about 40 g and fried with soybean oil at 170 ° C. for 1 minute. Furthermore, the cancerous mood was prepared by heating in a steaming oven at 90 ° C. for 15 minutes. The core temperature of this cancer is 7
It was 5 ° C. In Comparative Example 4, the same dough as in Example 4 was fried in soybean oil at 170 ° C. for 3 minutes. The core temperature of this cancerous mood was 76 ° C.

[0022]

[Table 7] Heating method and preparation conditions −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−                                   Example 4 Comparative example 4 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Heating method   Heating in oil = Fry 170 ° C for 1 minute 170 ° C for 3 minutes   Wet heat heating = Steaming 90 ° C for 15 minutes None Core temperature after heating 75 ℃ 76 ℃ Dough moisture 75% 75% Moisture of the dough after heating 73% 71% −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

[0023]

[State and quality evaluation during heating] Table 8 shows the state and quality evaluation during heating.

[Table 8] ------------------ Example 4 Comparative Example 4 ----- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Condition after frying Water on the surface of cancerous water is exacerbated from the surface of cancerous air. A slight trace of evaporation remained, the water evaporated, the surface became rough, the dough was scattered, and the weight was halved -----.-------------. ------------- Heating yield: 98% 53% ------------------------------------------ -Quality evaluation (softness) 4.8 4.4 -------------------------------------------------- Ganmodoki No. 4 had a slight trace of water evaporation during frying, but had a soft texture and silky texture. In the smoothness in the like made with tofu softness, I felt well the texture of the vegetables. In Comparative Example 4, the texture was soft and smooth like silken tofu, but water was vigorously evaporated during frying, the surface dough was scattered in oil, and the weight after frying was 21.
g was about half (heat yield was as low as 53%, which was unsatisfactory).

Example 5 In Example 5, thick fried food containing ingredients containing a lot of vegetables will be described. 9 parts of powdered soybean protein (manufactured by Fuji Oil Co., Ltd., New Fuji Pro SE), 10 parts of soybean oil, and 36 parts of water were emulsified with a silent cutter to prepare a soybean protein paste. Further, 5 parts of whole egg, 1 part of salt and 1 part of sugar were mixed, and 2 parts of starch was added to obtain 64 parts of thick-fried tie. Carrot 16 cut into about 5 mm on this joint with a mixer
Part, 5 mm dice-shaped dried shiitake mushroom 5 parts, 20m
15 parts of Saya bean beans cut in m-position were added and mixed to obtain thick fried dough. The proportion of ingredients in this dough was 36% by weight. This cloth is 50mm × 50mm × 20m
It was molded in the shape of a cube of m. It was about 50 g per piece. 1
Fry the soybean oil at 70 ° C for 1.5 minutes. Further, it was heated in a steaming oven at 90 ° C. for 15 minutes to prepare a deep-fried tofu containing a large amount of vegetable ingredients. The core temperature of this fried chicken was 78 ° C.

[0025]

[Table 9] Heating method and preparation conditions −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−                                     Example 5 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Heating method   Heating in oil = Fry 170 ° C for 1.5 minutes   Wet heat heating = Steaming 90 ° C for 15 minutes Core temperature after heating 78 ℃ 68% moisture in the dough Moisture of dough after heating 67% −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

[0026]

[State during heating and quality evaluation] Table 10 shows the state during heating and quality evaluation.

[Table 10] ------------------------------------------------ Example 5 ----- −−−−−−−−−−−−−−−−−−−−−−−−−−−− Condition after frying The surface is a pale fox color, and the vegetables used as ingredients are not biased and there are many vegetables. It was deep-fried. −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Quality evaluation (softness) 4.3 −−−−−−− ------------------------------------------ The fried tofu of Example 5 contained a large amount of vegetables and had a soft and smooth texture. . It is a new type of fried chicken that has the soft texture of silken tofu and the texture of vegetables.

[0027]

INDUSTRIAL APPLICABILITY According to the present invention, tofu is treated with soybean protein paste.
A dough mainly consisting of a mixture of a toast or a tofu and a soybean protein paste, at 170 to 190 ° C. until the surface is solidified ,
After heating in oil for 1 to 1.5 minutes , the core temperature becomes 75 ℃ to 90 ℃.
The mixture was heated to dryness until wet, and a tofu-processed food having a soft and smooth texture was obtained. As a result, for example, dough mainly containing tofu or soybean protein paste or a mixture thereof is not added with ingredients such as vegetables, or is added and molded, and the above-mentioned heating is performed to obtain a soft and smooth texture. It was also possible to find a surprising effect that a processed tofu food having the above composition can be prepared and that the content of the ingredients in the water-containing dough before heating can be up to about 80% at a high compounding ratio. As a result, it has become possible to meet consumer needs with new quality compared to conventional processed tofu products.

─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-56-140868 (JP, A) JP-B-34-6225 (JP, B1) Fumio Yamauchi, 1 person from outside, series <Science of food> Science of soybean , Japan, Asakura Shoten Co., Ltd., June 20, 1997, first edition, p. 79, 181 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/20-1/201 A23L 1/211

Claims (3)

(57) [Claims] 1. Tofu , soy protein paste, or tofu and large
A dough consisting mainly of a mixture of bean protein paste is heated in oil at 170 to 190 ° C for 1 to 1.5 minutes to the extent that the surface is solidified , and then wet heat is applied until the core temperature reaches 75 ° C to 90 ° C. Manufacturing method of tofu processed food. 2. The method according to claim 1, wherein the dough contains ingredients.
Law. 3. A material containing more than 30% and less than 80% in the dough.
Obtained by the manufacturing method according to claim 1 or 2.
Processed tofu food.