JP2001333725A - Method for seasoning fried tofu (bean curd) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for seasoning fried bean curd, capable of improving texture, appearance and taste by heating the inside of the fried bean curd to form sponge-like fine cells and immersing a seasoning liquid into the cells. SOLUTION: Tofu dough is dehydrated and fried in an edible oil heated at 70-120 deg.C to expand the tofu dough and successively fried in an edible oil heated at 150-180 deg.C to scorch the surface in light brown and form the epidermis and the resultant fried bean curd is heated by hot water, steam or combination of hot water and steam and heat is passed through the tofu component in the fried bean curd to form small holes in the tofu component and form the tofu component in sponge-like state and a seasoning liquid is immersed into the resultant sponge-like parts.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for seasoning fried food, and more particularly to a method for heating a tofu inside a fried food to form a sponge-like fine space, and impregnating the portion with a seasoning liquid to give a texture. The present invention relates to a method of seasoning fried food to improve the appearance, flavor and taste.

[0002]

2. Description of the Related Art Conventionally, seasoned oil fried food has been widely sold as the skin of inari sushi and as an ingredient of kitsune udon, but most of them are provided in plastic bags and cans. Most of plastic bags and cans are
It is manufactured by adding a suitable number of fried foods after seasoning, or after preparing the fried foods or laminating an appropriate number of foods in a bag or a can, filling an appropriate amount of the seasoning liquid, sealing, and then heat-treating.

[0003]

However, in the above-mentioned conventional fried food, since the tofu portion of the fried food is sealed and heat-treated in a crushed state, the seasoning liquid does not easily penetrate into the tofu in a short time. was there. The present invention has been made to solve such a conventional problem,
The purpose is to form a sponge-like fine space by heating the tofu inside the fried food and impregnate it with a seasoning liquid to improve the texture, appearance and flavor. Is to provide.

[0004]

[Means to solve the problem] Tofu and the like are heated rapidly.
The gel becomes porous and contains so-called "nests"
State. This is called "Sudachi". Utilize Sudachi
Some foods include "fried fried" and "gum mood". this
Fried tofu in hot oil to reduce moisture
It is the one that caused it to wake up. The cause of the tofu dashi is beans
When the rotten is boiled in water, the protein coagulates,
When this is rapidly heated at a high temperature, the protein (greenin
Water accumulated in the gap of the sponge structure
Therefore, there is a "nest" inside the tofu. Also when making tofu
Since the Ca salt used remains in a free state, it is added at a high temperature.
Ca when heated ²⁺Promotes binding to soy protein
And the tofu shrinks, hardens, and becomes hydrophobic, causing
Wear. The present invention is an effective use of such a screen.
You. That is, as a means to achieve the above-mentioned object,
According to the method of claim 1, wherein the fried food is
Heat with a combination of steam or hot water steam, and
The tofu is put through heat, and
The seasoning liquid was impregnated into the part which became in the form of an orange.

According to the second aspect of the present invention, the tofu dough is dehydrated, fried in oil at 70 to 120 ° C. and expanded, and then fried in oil at 150 to 180 ° C. to obtain a brown color. To form a skin, and then heat the fried food with boiling water, steam or a combination of hot water steam, pass the heat through the tofu inside the fried food, and sprinkle the seasoning liquid on the sponge-like part. Impregnated.

According to a third aspect of the present invention, in the flavoring method of the first or second aspect, the fried rice is sealed in a pressure cooker and is allowed to stand under high temperature and pressure.

[0007] According to a fourth aspect of the present invention, in the flavoring method of the first aspect,
After the frying was heated with hot water, steam or a combination of hot water steam, it was sealed and heated with a synthetic resin film, bottle, can or the like together with the seasoning liquid.

[0008] According to a fifth aspect of the present invention, in the flavoring method of the first embodiment,
Soy milk was mixed with the seasoning liquid.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION As will be described below, oil fried food is produced by cutting a thin tofu into a predetermined size and frying it with oil. First, soy is immersed in water to expand. Add the water to the puffed soybeans and grind them to make the gou and heat it. After heating, the soymilk and the tofu cake are separated, and a coagulant for tofu is added to the separated soymilk, followed by stirring and coagulation. The sediment is hardened to make a thin tofu and cut into any size.

Next, the tofu is cut into thin pieces and the water content is reduced to 70%.
Deep-fried dough can be fried by frying with oil, and an example of how to make it is as follows. The tofu dough is housed in a mold, a basket, or the like, and immersed in the oil of a fryer. The tofu dough first swells in oil at 70-120 ° C, then
It is transported in high temperature oil of 0-180 ° C and burns in fox color,
Create a shiny skin on the surface. In this way, the tofu is sliced, drained, fried in low-temperature oil once and the tofu is sufficiently expanded, and then fried in high-temperature oil. In this way, a high-quality fried product with a light surface and no moisture is produced while leaving the tofu dough inside. When this is used as a bag for Inari Sushi, the tofu tissue portion is torn into a bag shape by manual work or press-in of air, etc., and is cut into uncut, one-sided or two pieces, and seasoned. Since the flavor is not good as it is, it is further heated to form a sponge-like interior to form fine voids that can be flavored.

[0011]

EXAMPLES Hereinafter, a specific seasoning method of the present invention will be described based on examples. The method for seasoning fried food according to the first embodiment will be described. Fried 25 pieces (700
g) into a steamer, inject steam and cook at 95 ° C for 1 minute. As a result, the tofu inside the deep-fried oil flies quickly and becomes sponge-like. As a configuration of the steamer, there is a batch type or a flow operation in which steam is blown while being conveyed by a conveyor. The dried fried rice is put in a plastic container, for example, a bag made of a film in which nylon and polyethylene are laminated. Next, sugar 3
0, soy sauce 15, water 55
After filling with 0 g, the container was sealed in a vacuum-tight manner, sterilized by heating at 95 ° C. for 80 minutes, and flavored fried food was prepared. After cooling, opening and tasting, the fried oil fried had a clearly voluminous feel and a good penetration of the seasoning liquid as compared with the fried oil fried prepared by the untreated fried food.

A method for seasoning fried food according to the second embodiment will be described. 25 pieces (700 g) of fried oil are put in a high pressure cooker together with water or hot water and heated at 120 ° C. for 1 minute. As a result, the tofu inside the deep-fried oil flies quickly and becomes sponge-like. The dried frying is dehydrated, and the frying is put into a plastic container, for example, a bag made of a film in which nylon and polyethylene are laminated. Next, about 700 g of a seasoning liquid prepared in a ratio of sugar 30, soy sauce 15, and water 55 was filled, sealed in a vacuum seal, sterilized by heating and cooking at 95 ° C. for 80 minutes, and a fried oil fried flavor was prepared. After cooling, opening and tasting, the fried oil fried had a clearly voluminous feel and a good penetration of the seasoning liquid as compared with the fried oil fried prepared by the untreated fried food.

A method for seasoning fried food according to a third embodiment will be described. 25 fried (700 g) fries are heated with hot water at 90 ° C. for 1 minute, and further heat-treated with steam at 100 ° C. for 1 minute. As a result, the tofu inside the deep-fried oil flies quickly and becomes sponge-like. The dried frying is dehydrated, and the frying is put into a plastic container, for example, a bag made of a film in which nylon and polyethylene are laminated. Next, about 700 g of a seasoning liquid prepared in a ratio of sugar 30, soy sauce 15, and water 55 was filled, sealed in a vacuum seal, sterilized by heating and cooking at 95 ° C. for 80 minutes, and a fried oil fried flavor was prepared. After cooling, opening and tasting, the fried oil fried had a clearly voluminous feel and a good penetration of the seasoning liquid as compared with the fried oil fried prepared by the untreated fried food.

A method for seasoning fried food according to a fourth embodiment will be described. After draining the oil, the fried fish of 8 × 11 cm is dehydrated to about 28 g. 25 pieces of fried rice (700 g) are placed in a plastic container, for example,
Put in a film bag with nylon, polyethylene, etc. attached. Next, 300 g of sugar, 150 g of soy sauce, and 550 of water
g, 30 g of 3% soymilk (Brix sugar content 4-5)
%) To prepare a seasoning liquid having a soymilk content ratio of 2.91%. 700 g of the adjusted seasoning liquid is put in a bag of nylon, polyethylene or the like together with 700 g of fried oil and sealed. The sealed frying is cooked and sterilized in hot water of 95 ° C. for 80 minutes. After cooling and opening, a mellow, seasoned fried product without "curd" was produced.

Here, the mixing ratio of the soymilk and the seasoning liquid will be described. A soymilk sugar content (Brix sugar content) of 4 to 5% is used. The content ratio of soy milk is 1 to 5 of the total weight of the side dish
Adjust to be%. In the example above, the drained 8.times.11 cm fry has a weight of about 28 g. After cooking, the fried chicken absorbed 28 g of seasoning liquid containing 2.91% soy milk (of which soy milk weight was 0.8148 g) and absorbed 56 g.
It is seasoned fried. It contains 0.8148 g of soy milk in 56 g. That is, as represented by the following formula, 0.8148 ÷ 56 = 0.01455 1.455% soymilk is contained, which is within the range of 1 to 5% of the total weight of the side dish (56 g). In addition, the content ratio of the soymilk to the seasoning liquid is changed according to the seasoning liquid absorption amount of the prepared food.

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, the seasoning method of the above embodiment can also be applied to side dishes such as fried chicken. In the above-described embodiment, the heating is performed for one minute with hot water or steam. However, this time can be arbitrarily set according to the size of the frying.

[0017]

As described above, in the method for flavoring fried food according to claim 1 of the present invention, the fried tofu protein is shrunk and dehydrated by heating the fried food with hot water or steam, so-called soup. By seasoning after standing, the fried tofu becomes voluminous and is less likely to collapse. In addition, the seasoning liquid easily penetrates into the sponge-shaped gap by capillary phenomenon,
A seasoned oil fried product that is well infused with the seasoning liquid is produced.

According to the second aspect of the present invention, the tofu dough is dehydrated, fried in oil at 70 to 120 ° C. and expanded, and then fried in oil at 150 to 180 ° C. to make the surface tight. The color was burnt to form the skin, and the fried food was heated with boiling water or steam, soaking the tofu inside the fried food into a sponge-like shape. The sponge-like portion was impregnated with the seasoning liquid. The seasoning liquid easily penetrates into the sponge-shaped gap due to the capillary phenomenon penetration phenomenon,
A seasoned fried oil with a good appearance and flavor is produced.

According to the third aspect of the present invention, the fried food is sealed in a pressure cooker and sponge-processed at a high temperature and a high pressure.

According to the fourth aspect of the present invention, the fried food is heated with hot water or steam, and then sealed with a seasoning liquid in a synthetic resin film, a bottle, a can, or the like. Can be seasoned.

[0021] In the method of the present invention, the protein component and the oil component contained in the soymilk act on the seasoning liquid to produce a deep-fried fried product.

Claims (5)

[Claims] 1. The fried food is heated with hot water, steam or a combination of hot water steam, heat is passed through the tofu inside the fried food, and the sponge-like portion is impregnated with the seasoning liquid. A method for seasoning fried oil, characterized by the following. 2. The tofu dough is dehydrated, fried in oil at 70-120 ° C. and expanded, then fried in oil at 150-180 ° C., and its surface is browned to form an epidermis. Is heated with hot water, steam or a combination of hot water steam, heat is allowed to pass through the tofu inside the fried oil, and the sponge-like portion is impregnated with the seasoning liquid. Seasoning method. 3. The method according to claim 1, wherein the fried food is sealed in a pressure cooker and allowed to stand under high temperature and high pressure. 4. The method according to any one of claims 1 to 3, wherein the frying is heated with hot water, steam or a combination of hot water steam, and then heated together with the seasoning liquid by sealing with a synthetic resin film, a bottle, a can or the like. Seasoning method of fried rice. 5. The method according to claim 1, wherein soymilk is mixed with the seasoning liquid.