JP2000300200A - Fried bean curd and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent the rebonding of the inner texture of a fried bean curd and keep the surface gloss over a long period by coating the surface of a fried bean curd with starch. SOLUTION: The objective fried bean curd is produced by separating the skins of both sides of a fried bean curd to form a bag, impregnating a seasoning liquid containing dissolved starch into the fried bean curd, sealing the fried bean curd together with a seasoning liquid in a synthetic resin film, a bottle, a can, etc., and heating the sealed product to impregnate the seasoning liquid into the fried bean curd and attach the dissolved starch liquid to the surface and inner surface of the fried bean curd.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil fried food and a method for producing the same, and more particularly, to a method of coating a surface with starch to prevent re-bonding inside the oil fried food and to maintain the luster of the surface for a long time, and to provide the same. The present invention relates to a method for producing frying.

[0002]

2. Description of the Related Art Conventionally, there is "seasoned fried" which is seasoned for inari sushi, and this "seasoned fried" can be made by simply filling sushi rice in a bag-shaped interior. It has become. To make seasoned fried food, first create a square fried fish, pierce the inside of this fried food with a needle and blow air, inflate the fried food into a bag-like shape, and cut at the center of the bag-shaped fried fish. .
Then, a seasoning process is performed.

[0003] As described above, in the manufacturing process of seasoned fried food, the fried oil is subjected to a process of once injecting air to exfoliate the tofu inside. However, if the bag is heated by an oil removing process, a seasoning process, or the like after the peeling, the tofu on the inner surface of the peeled bag may be bound. this is,
This is because the fried food itself is originally soft, so that even if the tofu is peeled off, the tofu will come into contact with and bind to each other as soon as the tofu comes into contact.

[0004]

As described above, when the inner surface of the seasoned fried food is bound, there is a problem that opening the seasoned fried food to pack contents such as sushi rice is very troublesome. In particular, when using a machine, frying is easily broken, and in the case of producing a large amount of sushi, the ability to easily open the seasoned frying is a very significant problem in improving work efficiency. ing. In addition, the fried rice produced in large quantities is packed with sushi rice by machine or manually and sold at stores such as supermarkets and convenience stores, but while mass produced tanari sushi is lined up at stores, There was also a problem that the seasoning liquid on the surface was absorbed by the sushi rice inside, the gloss disappeared, and the freshness was lost. The present invention has been made to solve such a conventional problem, and an object of the present invention is to prevent the re-binding inside the fried food by coating the surface with starch, and to make the surface glossy. And to provide a method for producing the same.

[0005]

Means for Solving the Problems As means for achieving the above-mentioned object, in the fried food according to the first aspect of the present invention, a solution of starch is attached to the surface of the fried food. With such a configuration, the starch prevents the inner surface of the fried fish from rebinding.

[0006] In the fried product according to claim 2, the skin on both sides of the fried product is separated to form a bag, and the product is immersed in water or hot water in which starch is dissolved, or immersed in them. Was adhered. By adopting such a method, the starch is adhered by the oil removing step.

According to a third aspect of the present invention, there is provided a method for producing fried fish, wherein the skin on both sides of the fried fish is separated into a bag, immersed in a seasoning solution in which starch is dissolved, and heated. A solution of starch was adhered to the surface and inner surface of the sample. By adopting such a method, a starch attaching process is performed in a seasoning process.

[0010] In the method for producing fried food according to claim 4, the skins on both sides of the fried food are separated to form a bag, and a seasoning solution in which starch has been dissolved is impregnated. The fried food was sealed and heated to make the seasoning liquid penetrate into the fried food, and a starch solution was attached to the surface and inner surface of the fried food. By adopting such a method, the frying is not deformed and the flavoring can be uniformly imparted and the starch can be adhered.

According to a fifth aspect of the present invention, in the method of the third or fourth aspect, the fried food impregnated with the seasoning liquid is 0.3% to 1% of the total weight.
Of starch. With such a method, an appropriate amount of starch treatment is performed.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing fried food according to a first embodiment of the present invention will be described. The tofu is sliced into squares, and the sliced tofu is placed one by one in a mold, placed in hot oil together with the mold, and heated until a golden brown color is obtained. This fried fish has a thickness of about 1 cm and a size of several cm in length and width, and the inside is closed by a spongy tissue.
Next, a needle is inserted into the spongy tissue and air is blown therein.
As a result, the inside swells into a bag-like shape, the spongy tissue is separated on both sides, and an opening for sushi rice is formed.

[0011] After the interior is separated into a bag-like shape,
Drain the oil. This oil removal removes the slickness of the surface and excess oil inside and improves the permeability of the seasoning liquid. Next, the fried food is cut at the center to form two fried foods with one side open. As a method of cutting the fried food, in the case where two rectangular fried foods are produced by cutting at the center, two triangular fried foods may be produced by cutting along a diagonal line. 60 fried cut in half (about 450g)
Wrap it together in plastic film. A seasoning solution in which starch is dissolved (about 450 g) is poured into a plastic film, air in the film is removed, and the plastic film inlet is heat-sealed. As a result, the seasoning liquid and the frying are sealed in a degassed state. As the material of the plastic sheet, a material that can be thermally welded, for example, a material obtained by polymerizing a polyethylene film on a nylon film or the like is used. The ingredients of the seasoning liquid are optional, but sugar, soy sauce,
Use a mixture of chemical seasonings and the like. After sealing the plastic film, it is immersed in hot water at 95 ° C. for 80 minutes, heated, and cooled to 10 ° C., thereby producing a seasoned fried rice with a surface coated with starch. Inspection of the opening of the fried fish revealed that the inside was not bound and could be opened smoothly.

Here, the mixing ratio of the starch and the seasoning liquid is adjusted to be 0.3% of the total weight of the seasoned fried food. For example, a freshly fried oil fry weighs 8 cm x 8 cm and has a thickness of 1 cm.
cm and weighs about 10 g. This 10 g of fried food is cut in half to make 5 g of fried food, and absorbs 5 g of water in the oil removing step to make 10 g of fried food. Thereafter, the water was squeezed to 7.5 g.
5 g is absorbed to produce 15 g of seasoned fried. This one
The starch is dissolved to contain 0.3% of the 5 g, or 0.045 g, of the starch. For this reason, a seasoning liquid having a starch concentration of 0.6% and containing 0.045 g of starch is used among 7.5 g of the seasoning liquid impregnated in the frying.

The starch concentration of 0.6% can be changed depending on the amount of seasoning solution absorbed. For example, when the oil is not drained, 5 g of fried food is directly absorbed by 10 g of the seasoning liquid and 15 g of fried food. And the seasoning liquid absorption amount in this case is 10 g. Therefore, a seasoning liquid having a starch concentration of (15 × 0.003) /10=0.0045 starch concentration of 0.45% is used. The starch content can be changed in the range of 0.3% to 1% of the total weight of the seasoned fried food.

Next, a method of manufacturing the fried food according to the second embodiment will be described. The method for producing a deep-fried oil according to the present embodiment is a method in which starch is coated in the oil removal processing step described in the first embodiment. In the same process as in the first embodiment, after the frying is processed into a bag shape, hot water in which starch is dissolved is poured or dipped in hot water in which starch is dissolved to remove oil. 5g
The oil fried in the oil removal process absorbs 5 g of water and
g. Then, the water was squeezed to 7.5 g,
After squeezing, 7.5 g of the seasoning liquid is absorbed to produce 15 g of seasoned fried food. The starch concentration in the hot water dissolves the starch to contain 0.3% of the 15 g of fried fried or 0.045 g of starch. For this reason, hot water with a starch concentration of 1.8%, which contains 0.045 g of starch out of 2.5 g of water absorbed by the frying, is used.

The starch concentration of 1.8% can be changed depending on the amount of water absorbed. For example, if water is not squeezed, 5 g of fried oil will absorb 5 g of water to make 10 g, and then absorb 5 g of seasoning liquid to produce 15 g of seasoned fried food. Since the water absorption in this case is 5 g, (15 × 0.003) ÷ 5 = 0.09 Hot water having a starch concentration of 0.9% is used. The starch content can be changed in the range of 0.3% to 1% of the total weight of the seasoned fried food.

After deoiling, a seasoning solution containing no starch is used, packaged in a plastic film, and seasoned in the same manner as in the first embodiment.
In the method for producing fried food of the present embodiment, starch is coated on the surface of the fried food when the oil is drained with hot water in which the starch is dissolved. After the oil is removed, it is sold as it is or after being subjected to processing such as seasoning by a usual method.

Next, a method of manufacturing the fried food according to the third embodiment will be described. The method for producing fried food according to the present embodiment is a method in which starch is coated in both the oil removing step and the seasoning step described in the above embodiment. In the same manner as in the first embodiment, after the fried food is processed into a bag-like shape, hot water in which starch is dissolved is poured or dipped in hot water in which starch is dissolved to remove oil. After oil removal, a seasoning treatment using a starch-containing seasoning solution is performed in the same manner as in the first embodiment. The starch is coated on the surface of the fried oil when the oil is drained with hot water in which the starch is dissolved and when the seasoning solution in which the starch is dissolved is seasoned. In addition, the starch concentration of hot water and the starch concentration of the seasoning liquid are respectively set according to the absorption ratio of fried food. In the third embodiment, the starch is coated twice since the starch adhesion process is performed twice.

The embodiments of the present invention have been described above. However, the specific configuration of the present invention is not limited to the embodiments, and there may be design changes within a scope not departing from the gist of the invention. This is also included in the present invention. For example, in the above-described embodiment, the method of packaging the fried and seasoning liquid with a film is described. However, the same applies to the case of sealing directly with a bottle, a can, or the like, or the case of directly heating with a pot or a pot without sealing. The effect is obtained. Further, in the above-described embodiment, the method of manufacturing “seasoned fried” has been described.
Even if it is an ordinary fried food that has not been subjected to a seasoning treatment, it is very convenient to handle it by making it easy to separate the inside, depending on the purpose of cooking. Further, in the above-described embodiment, the method of coating starch during the oil removal processing and the seasoning processing is described. However, it is also possible to perform the oil removal processing and the seasoning processing after immersing the fried food in the starch dissolving water. It is.

[0019]

As described above, in the fried food and the method for producing the same according to the present invention, a starch solution is adhered to the surface and the inner surface of the fried food. Prevent binding. For this reason, the opening property of the frying is improved, and when sushi rice or the like is packed inside, the breakage loss can be reduced and the working efficiency can be improved. In addition, the starch coating forms a gloss on the surface, and can maintain freshness even after long-term storage. Moreover, since the fried food is seasoned using a plastic film, the fried food can be prevented from being deformed, and the fried food can be uniformly seasoned. Then, during the seasoning, the food is wrapped in a plastic film and subjected to the heat treatment, so that the seasoning liquid uniformly penetrates and the shape of the fried fish does not collapse. Furthermore, since the starch is contained in a ratio of 0.3% to 1% of the total weight, an appropriate amount of starch is coated.

────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] December 21, 1999 (1999.12.
21)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

Patent application title: Frying and method for producing the same

[Claims]

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frying and a method for producing the same, and more particularly, to a method for coating a surface with starch to maintain the luster of the surface for a long time and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, there is "seasoned fried" which is seasoned for inari sushi, and this "seasoned fried" can be made by simply filling sushi rice in a bag-shaped interior. It has become.

[0003]

The fried rice produced in large quantities is packed with sushi rice by machine or manually and sold at stores such as supermarkets and convenience stores. While lining up at the store, the seasoning liquid on the surface is absorbed into the sushi rice inside,
There was also a problem that gloss disappeared and freshness was lost. The present invention has been made in order to solve such conventional problems, and an object of the present invention is to coat a surface with starch so as to maintain the surface gloss for a long time and to manufacture the oil fried. It is to provide a method.

[0004]

According to the first aspect of the present invention, in order to achieve the above object, in the frying method according to the first aspect of the present invention, the frying solution is immersed in a seasoning liquid in which starch is dissolved, heated, and the seasoning liquid penetrates into the frying medium. At the same time, a solution of starch was adhered to the surface of the fried food to maintain the gloss of the surface for a long time.

[0005] According to a second aspect of the present invention, the fried food is immersed in a seasoning liquid in which the starch is dissolved and heated, so that the seasoning liquid penetrates the fried food and the starch solution is adhered to the surface of the fried food. In this method, the surface gloss is maintained for a long time.

In the method for producing fried food according to the third aspect, the fried food is impregnated with a seasoning solution in which starch is dissolved, and the fried liquid and fried food are sealed with a synthetic resin film, a bottle, a can, or the like, and heated to fry the fried food. In addition to allowing the liquid to penetrate, a solution of starch is attached to the surface of the fried food to maintain the surface gloss for a long time.

According to a fourth aspect of the present invention, in the method of the second or third aspect, the fried food impregnated with the seasoning liquid is 0.3% to 1% of the total weight.
Of starch. With such a method, an appropriate amount of starch treatment is performed.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing fried food according to a first embodiment of the present invention will be described. The tofu is sliced into squares, and the sliced tofu is placed one by one in a mold, placed in hot oil together with the mold, and heated until a golden brown color is obtained. This fried fish has a thickness of about 1 cm and a size of several cm in length and width, and the inside is closed by a spongy tissue.
Next, a needle is inserted into the spongy tissue and air is blown therein.
As a result, the inside swells into a bag-like shape, the spongy tissue is separated on both sides, and an opening for sushi rice is formed.

After the inside is separated into a bag, pour hot water
Drain the oil. This oil removal removes the slickness of the surface and excess oil inside and improves the permeability of the seasoning liquid. Next, the fried food is cut at the center to form two fried foods with one side open. As a method of cutting the fried food, in the case where two rectangular fried foods are produced by cutting at the center, two triangular fried foods may be produced by cutting along a diagonal line. 60 fried cut in half (about 450g)
Wrap it together in plastic film. A seasoning solution in which starch is dissolved (about 450 g) is poured into a plastic film, air in the film is removed, and the plastic film inlet is heat-sealed. As a result, the seasoning liquid and the frying are sealed in a degassed state. As the material of the plastic sheet, a material that can be thermally welded, for example, a material obtained by polymerizing a polyethylene film on a nylon film or the like is used. The ingredients of the seasoning liquid are optional, but sugar, soy sauce,
Use a mixture of chemical seasonings and the like. After sealing the plastic film, it is immersed in hot water at 95 ° C. for 80 minutes, heated, and cooled to 10 ° C., thereby producing a seasoned fried rice with a surface coated with starch.

Here, the mixing ratio of the starch and the seasoning liquid is adjusted to be 0.3% of the total weight of the seasoned fried food. For example, a freshly fried oil fry weighs 8 cm x 8 cm and has a thickness of 1 cm.
cm and weighs about 10 g. This 10 g of fried food is cut in half to make 5 g of fried food, and absorbs 5 g of water in the oil removing step to make 10 g of fried food. Thereafter, the water was squeezed to 7.5 g.
5 g is absorbed to produce 15 g of seasoned fried. This one
The starch is dissolved to contain 0.3% of the 5 g, or 0.045 g, of the starch. For this reason, a seasoning liquid having a starch concentration of 0.6% and containing 0.045 g of starch is used among 7.5 g of the seasoning liquid impregnated in the frying.

The starch concentration of 0.6% can be changed depending on the amount of seasoning solution absorbed. For example, when the oil is not drained, 5 g of fried food is directly absorbed by 10 g of the seasoning liquid and 15 g of fried food. And the seasoning liquid absorption amount in this case is 10 g. Therefore, a seasoning liquid having a starch concentration of (15 × 0.003) /10=0.0045 starch concentration of 0.45% is used. The starch content can be changed in the range of 0.3% to 1% of the total weight of the seasoned fried food.

Next, a method of manufacturing the fried food according to the second embodiment will be described. The method for producing a deep-fried oil according to the present embodiment is a method in which starch is coated in the oil removal processing step described in the first embodiment. In the same process as in the first embodiment, after the frying is processed into a bag shape, hot water in which starch is dissolved is poured or dipped in hot water in which starch is dissolved to remove oil. 5g
The oil fried in the oil removal process absorbs 5 g of water and
g. Then, the water was squeezed to 7.5 g,
After squeezing, 7.5 g of the seasoning liquid is absorbed to produce 15 g of seasoned fried food. The starch concentration relative to the hot water dissolves the starch to contain 0.3% of the 15 g of fried fried or 0.045 g of starch. For this reason, hot water with a starch concentration of 1.8%, which contains 0.045 g of starch out of 2.5 g of water absorbed by the frying, is used.

The starch concentration of 1.8% can be changed by the amount of water absorbed. For example, if water is not squeezed, 5 g of fried oil will absorb 5 g of water to make 10 g, and then absorb 5 g of seasoning liquid to produce 15 g of seasoned fried food. Since the water absorption in this case is 5 g, (15 × 0.003) ÷ 5 = 0.09 Hot water having a starch concentration of 0.9% is used. The starch content can be changed in the range of 0.3% to 1% of the total weight of the seasoned fried food.

After deoiling, a seasoning solution containing no starch is used, packaged in a plastic film, and seasoned in the same manner as in the first embodiment.
In the method for producing fried food of the present embodiment, starch is coated on the surface of the fried food when the oil is drained with hot water in which the starch is dissolved. After the oil is removed, it is sold as it is or after being subjected to processing such as seasoning by a usual method.

Next, a method of manufacturing the fried food according to the third embodiment will be described. The method for producing fried food according to the present embodiment is a method in which starch is coated in both the oil removing step and the seasoning step described in the above embodiment. In the same manner as in the first embodiment, after the fried food is processed into a bag-like shape, hot water in which starch is dissolved is poured or dipped in hot water in which starch is dissolved to remove oil. After oil removal, a seasoning treatment using a starch-containing seasoning solution is performed in the same manner as in the first embodiment. The starch is coated on the surface of the fried oil when the oil is drained with hot water in which the starch is dissolved and when the seasoning solution in which the starch is dissolved is seasoned. In addition, the starch concentration of hot water and the starch concentration of the seasoning liquid are respectively set according to the absorption ratio of fried food. In the third embodiment, the starch is coated twice since the starch adhesion process is performed twice.

Although the embodiment of the present invention has been described above, the specific configuration of the present invention is not limited to this embodiment, and there are design changes and the like within a range not departing from the gist of the invention. This is also included in the present invention. For example, in the above-described embodiment, the method of packaging the fried and seasoning liquid with a film is described. However, the same applies to the case of sealing directly with a bottle, a can, or the like, or the case of directly heating with a pot or a pot without sealing. The effect is obtained. Further, in the above-described embodiment, the method of manufacturing “seasoned fried” has been described.
Even if it is an ordinary fried food that has not been subjected to a seasoning treatment, it is very convenient to handle it by making it easy to separate the inside, depending on the purpose of cooking. Further, in the above-described embodiment, the method of coating starch during the oil removal processing and the seasoning processing is described. However, it is also possible to perform the oil removal processing and the seasoning processing after immersing the fried food in the starch dissolving water. It is.

[0017]

As described above, in the fried food of the present invention and the method for producing the same, a starch solution is attached to the surface of the fried food.
A gloss is formed on the surface, and the freshness can be maintained even when stored for a long time. Moreover, since the fried food is seasoned using a plastic film, the fried food can be prevented from being deformed, and the fried food can be uniformly seasoned. Then, during the seasoning, the food is wrapped in a plastic film and subjected to the heat treatment, so that the seasoning liquid uniformly penetrates and the shape of the fried fish does not collapse. Furthermore, since the starch is contained in a ratio of 0.3% to 1% of the total weight, an appropriate amount of starch is coated.

Claims (5)

[Claims] 1. An oil fried food characterized by having a starch solution attached to the surface of the oil fried food. 2. A method in which the skin on both sides of the fried food is separated into a bag shape, and water or hot water in which the starch is dissolved is poured or immersed in the fried food so that the starch solution is adhered to the surface and the inner surface of the fried food. The production method of fried. 3. The fried fried food is separated from the skin on both sides to form a bag, immersed in a seasoning solution in which starch is dissolved, and heated, so that the fried seasoning liquid penetrates the fried food, and a starch solution on the surface and inside of the fried food. A method for producing fried fish, comprising: 4. Separation of the skins on both sides of the fried oil into a bag-like form, impregnation with a seasoning solution in which starch is dissolved, sealing of the seasoning liquid and the fried oil with a synthetic resin film, a bottle, a can, etc., heating and fried. A method for producing fried food, comprising: permeating a seasoning liquid and adhering a starch solution to the surface and inner surface of the fried food. 5. The method according to claim 3, wherein the fried rice soaked with the seasoning liquid contains starch in a ratio of 0.3% to 1% of the total weight.