JP2003111573A - Method for producing processed bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a processed bean curd enabling the forming and packing even by using a bean curd free from a squeezing treatment, preventing the dissolution loss of the taste component and nutrient and keeping good palatability. SOLUTION: The processed bean curd is produced from a raw material obtained by kneading a bean curd free from squeezing treatment, meat and an emulsified curd containing vegetable oil-and-fat, vegetable protein and starch.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a process for producing processed tofu foods, particularly tofu hamburgers, tofu sausages and the like.

[0002]

2. Description of the Related Art Processed tofu foods made from tofu have been familiar to the Japanese as foods, such as cancerous, but in recent years, due to consumers' health consciousness, low calorie, It has attracted attention because of its low cholesterol, and in particular, tofu sausages using tofu as a raw material such as sausage and hamburger which have been made from livestock meat, and tofu hamburger have been developed and marketed.

In the production of tofu processed foods such as tofu sausage and tofu hamburger, water-squeezed tofu and kneading material such as fish meat or livestock surimi and starch are kneaded, and various seasonings are added to the kneaded mixture. After adjusting the dough by adding, etc., molding, filling, heating, etc. were performed.

Usually, since tofu contains a considerable amount of water, when the dough is adjusted as it is, the fluidity becomes excessive and it is difficult to mold or fill it. I was kneading. However, since water is lost from the tofu due to water squeezing, there was a problem that the produced food had a dry texture and that when squeezing the water, umami components and nutrients flow out together with water. .

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, to enable molding and filling even with tofu without water squeezing, and prevent outflow of umami components and nutrients. Moreover, it is to propose a method for producing a processed tofu food that can maintain a good texture.

[0006]

[Means for Solving the Problems] That is, a method for producing a tofu-processed food according to the present invention is produced from a dough prepared by kneading tofu which is not water-squeezed, meat, and an emulsified curd containing vegetable oil and fat, vegetable protein and starch It is characterized by doing.

This method is for preparing a tofu-processed food product such as tofu sausage and tofu hamburger, when preparing a dough prepared by kneading tofu, meat and emulsified curd,
Create an emulsified curd with an appropriate mixing ratio of vegetable oil, vegetable protein, and starch, and further knead the emulsified curd with tofu and meat at an appropriate mixing ratio to prepare a dough, and then tofu the tofu with water. It is possible to produce a processed tofu food having a good texture by maintaining the moldability and filling property during production by kneading without doing so.

In the method for producing a processed tofu food according to the present invention, vegetable oil is used as a compounding ratio of the emulsified curd.
It is desirable to contain 40-55%, vegetable protein 20-45%, and starch 10-25%.
40-50% tofu, 20-25% meat, 10-15 emulsified curd
It is desirable to set it as%.

The method for producing processed tofu food according to the present invention is as follows:
Since the tofu water squeezing process is not required, it is possible to simplify the manufacturing process and save labor, and it is possible to prevent the savory components and nutrients of tofu from flowing out due to the water squeezing. become. Furthermore, by not performing the water squeezing step, it is possible to suppress contamination of tofu with bacteria or the like.

[0010] In addition, the processed tofu food produced by this method not only has the characteristics of low fat and low cholesterol, but also has the advantage that it can be stored frozen.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the method for producing processed tofu according to the present invention will be described below.

Example 1 First, as a first example, tofu sausage was produced using this method. The procedure will be described below.

According to the mixing ratio shown in Table 1 below, tofu, chicken, emulsified curd, seasonings and the like were kneaded with a silent cutter to prepare a dough, and then the dough was filled into the sheep intestine using a sausage filling machine. . After that, bring it into the smoke house, age it (at a temperature of 60 ° C for 30 minutes), and dry it (at a temperature of 75 ° C for 30 minutes).
Min), smoke (temperature 75 ° C. for 15 minutes) and boil (temperature 80 ° C. for 40 minutes) in sequence and heat-treated to produce tofu sausage.

[0014]

[Table 1]

In the above-mentioned examples, the prepared dough showed a good filling property when filling the sheep intestine, and the produced sausage had a good texture without dryness.

[Example 2] Next, as a second example, tofu hamburger was produced. The procedure will be described below.

According to the compounding ratio shown in Table 2 below, the raw materials were kneaded with a paddle type mixer to prepare a dough, and then molded into a round shape with a molding machine. Further frying in an oil tank (2 minutes at 150 ° C
The tofu hamburger was manufactured by performing heat treatment and surface baking for 30 seconds), front baking (180 ° C. for 2 minutes and 30 seconds) and back baking (190 ° C. for 2 minutes) in a roasting machine.

[0018]

[Table 2]

Also in this example, the prepared dough showed good moldability without deformation during molding, and the manufactured hamburger had good texture without dryness.

Table 3 below shows the results of component analysis of tofu sausage and tofu hamburger produced by the method of the present invention and conventional sausage and hamburger steak using meat. This component analysis was performed by the Gunma Health Promotion Foundation by the following method. Water: Normal pressure heat drying method Protein: Kjeldahl decomposition method Fat: Acid decomposition method Ash: Direct ashing method Sodium: Atomic absorption spectrophotometric method Carbohydrate and energy are based on the results obtained by each of the above measurements Is calculated using a predetermined conversion formula.

[0021]

[Table 3]

As is clear from the above table, the tofu sausage and the tofu hamburger produced by the method according to the present invention are lower in fat and cholesterol than the conventional sausage and hamburger using meat. , Especially tofu sausage is also low in calories.

As described above, according to the method for producing a processed tofu product of the present invention, it is possible to prepare a dough having good moldability and filling property without water-squeezing tofu as in the conventional case. Therefore, it is possible to produce a food having a good texture.

Further, since the water-squeezing step of tofu is not required, it is possible to simplify the manufacturing process and save labor. Further, the water-squeezing causes the umami component and nutrients of tofu to flow out. Will be able to avoid. Moreover, by not performing the water squeezing step, it is possible to suppress contamination of tofu with bacteria or the like.

In addition, the processed tofu food produced by this method has low fat and low cholesterol, and in particular, tofu sausage has low calories, and in addition, it has an advantage that it can be stored frozen. ing.

   ─────────────────────────────────────────────────── ─── Continued front page    F term (reference) 4B020 LB01 LG06 LK04 LK05 LK07                       LK15                 4B036 LF13 LH12 LH13 LH16 LH26                       LH38                 4B042 AD03 AD20 AH01 AK06 AK09                       AK10 AK13

Claims (3)

[Claims] 1. A process for producing a tofu-processed food, which comprises producing a tofu which is not water-squeezed, meat, and an emulsified curd containing vegetable oil, vegetable protein and starch. 2. The emulsified curd contains 40 to 55 vegetable oils and fats.
%, Vegetable protein of 20 to 45%, and starch of 10 to 25%, the process for producing a tofu-processed food according to claim 1. 3. The tofu comprises 40-50% tofu and 20-20% meat.
25%, 10-15% of an emulsified curd is contained, The manufacturing method of the tofu processed food of Claim 1 or 2 characterized by the above-mentioned.