JP2004236636A - Ganmodoki like processed food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new Ganmodoki (deep fried soybean curd containing bits of vegetables) like processed food, capable of being used as a material for an Oden (a Japanese hotchpotch) or a shimmered dish. <P>SOLUTION: This new Ganmodoki like processed food obtained by frying dough containing crushed soybean curd and/or separated soybean proteins has many void parts and has a structure of a kind of capsules, since the food expands on frying and forms gaps at its inside, and also its surface is solidified. Therefore, it is possible to immerse or fill a heat-coagulable edible liquid into the voids, and solidify by heating, and since the heat-solidified material is produced inside the voids presenting as dotted in the food, it does not become too hard, nor collapse even it is soft and is used as the material for the Oden or shimmered dish. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a novel processed food based on "Ganmodoki", which is a processed tofu food product also called "Hiryuto".
[0002]
[Prior art]
Boiled eggs are a popular food and are often used for oden and the like, but have the disadvantage of becoming too hard if heated too much. Among the processed egg products, there is egg tofu, but it is eaten as it is, and it is not used as a sauce or soup like soybean tofu because of its too soft nature It seems to be because.
[0003]
On the other hand, a novel food in which egg and tofu are fused has been proposed (for example, see Patent Document 1). Specifically, a kneaded product obtained by kneading soy protein having heat coagulability with eggs, water, and fats and oils is fried with oil.
[0004]
[Patent Document 1]
JP-B-57-18455 [0005]
[Problems to be solved by the invention]
However, a novel food product that combines egg and tofu is one in which the egg is kneaded in the tofu dough before heating.
[0006]
The present invention is a novel cancer that can be used for oden seeds and stewed foods by dispersing or impregnating egg liquid into voids like cancer and filling eggs without being hardened by heating or being soft and collapsed like egg tofu. The purpose is to obtain a mock-like processed food.
[0007]
[Means for Solving the Problems]
The processed cancer-like food according to the invention described in claim 1, a cancer-like food obtained by frying a dough containing crushed tofu and / or isolated soy protein,
It is characterized in that a heat-solidified body of a heat-coagulable edible liquid is contained therein.
[0008]
The cancer-like processed food according to the invention described in claim 2, wherein the heat-solidified product according to claim 1 is a whole egg solution, an egg yolk solution, an egg white solution, an egg solution in which the ratio of egg yolk or egg white is increased, It is characterized by being a heat-solidified product selected from soymilk containing a coagulant and a seasoned liquid obtained by adding a seasoning to these liquids.
[0009]
The processed food with cancer-like properties according to the invention described in claim 3 is the food with cancer-like properties according to claim 1 or 2, comprising the crushed tofu and / or isolated soybean protein and the minced fish meat surimi. It is characterized in that it is included in the dough.
[0010]
In the method for producing a cancer-like processed food according to the invention described in claim 4, the dough containing crushed tofu and / or isolated soy protein is molded into an arbitrary shape, fried, and then formed by frying. Characterized by impregnating or filling a heat-coagulable edible liquid into the formed voids, and heating the molded product impregnated or filled with the heat-coagulable edible liquid to solidify the heat-coagulable edible liquid inside. Things.
[0011]
A method for producing a cancer-like processed food according to the invention according to claim 5, wherein the heat-coagulable edible liquid according to claim 4 is a ratio of whole egg solution, egg yolk solution, egg white solution, egg yolk or egg white. Or a soymilk containing a coagulant, or a seasoned liquid obtained by adding a seasoning to these liquids.
[0012]
A method for producing a cancer-like processed food according to the invention according to claim 6, wherein the dough containing the crushed tofu and / or isolated soy protein according to claim 4 or 5 is fish meat salted on the dough. It is characterized by using dough to which surimi is added.
[0013]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the cancer-like food obtained by frying dough containing crushed tofu and / or isolated soybean protein is swollen by the frying, voids are generated inside, and the surface is solidified. In this case, a large number of gaps are formed to form a kind of capsule-like structure. Therefore, the internal voids can be impregnated or filled with a heat-coagulable edible liquid, and by heating and solidifying the same, a heat-solidified body can be formed in the voids scattered in the food, so that it becomes too hard or soft. Even if it does not break down, a novel cancer-like processed food that can be used for oden seeds and stewed foods can be obtained.
[0014]
The heat-coagulable edible liquid of the present invention may be any liquid that coagulates by heating, and examples thereof include soymilk for tofu, a liquid containing a heat-coagulable gelling agent, and juice. . As a preferred embodiment, whole egg solution, egg yolk solution, egg white solution, egg solution with an increased ratio of egg yolk or egg white, soy milk produced by cooling a soy milk produced for normal tofu production and adding a coagulant, and so on Any of seasoned liquids to which a seasoning has been added can be used.
[0015]
Examples of the tofu dough and the separated soybean protein dough in the present invention include those used for the production of cancer mimetic according to a conventional method. Specifically, tofu dough that has been drained, preferably tofu dough made of cotton tofu, and soybean protein curd kneaded with fats and oils and water are used. If desired, ingredients such as vegetables, hijiki, and gin may be mixed with the tofu dough or the separated soybean protein dough. Furthermore, salted fish meat may be added to the tofu dough or the separated soybean protein dough, if necessary. Further, soymilk may be used instead of water for the purpose of adjusting the soybean protein curd when preparing the separated soybean protein dough.
[0016]
As a specific isolated soybean protein dough, the ratio of isolated soybean protein, fats and oils, water, etc. is selected in the range of 0.2 to 3 fats and oils and 2 to 10 waters to 1 soybean protein, Is determined according to the expansion and properties of the rubber. In addition, the separated soy protein dough is molded into an arbitrary shape such as a ball and is fried, but it is suitable to perform low-temperature, high-temperature two-stage heating like when frying normal cancer mushrooms, If the expansion is sufficient, single-stage heating may be used.
[0017]
The void in the present invention refers to a void formed in a tofu dough or a separated soybean protein dough when a cancer-like substance is produced according to a conventional method. That is, it is a trace after air and water in the separated soybean protein dough are expanded and expanded by the frying.
[0018]
The egg solution in the present invention can be arbitrarily set from 100% by weight of the egg to about 20% by weight of the egg divided by water or broth, and can be seasoned as needed. In addition, the egg may be not only whole egg but also egg yolk or albumen only, and the proportion of egg yolk or albumen may be increased. In the case of tofu for tofu, 8 to 12% (soy milk concentration; BX) used for ordinary tofu can be used, and examples of coagulants include bittern, calcium sulfate, and GDL (glucono delta lactone).
[0019]
The egg fluid filled in the gap gradually flows out as a liquid as it is, but is heated in a state where the egg fluid is filled in the gap, solidified and held in the gap in a smooth state. As a heating method, preferably, steaming, boiling, or frying may be used, but usually steaming heating is suitable, and the egg liquid coagulates when the center becomes 75 ° C to 80 ° C at 80 ° C to 90 ° C. . In order to prevent liquid leakage before filling and heating, egg liquid may be subjected to viscosity adjustment or the like to prevent liquid leakage.
[0020]
In the production of the processed food with a cancer-like appearance according to the present invention, the crushed tofu dough and / or the separated soybean protein dough are molded into an arbitrary shape, fried, and then the egg liquid is impregnated into the void formed by the frying. Or, filling, because it heats the molded product filled with egg liquid and solidifies the egg liquid inside, so that when it is made like oden or boiled food, the soaked juice will spill out, It does not drip when chewed, and a new cancer-like processed food that can taste the taste of cancer and the deliciousness of eggs and broth can be obtained.
[0021]
The impregnation of the voids with the egg solution in the present invention is carried out by molding the crushed tofu dough and / or the separated soybean protein dough into an arbitrary shape, immersing the fried oily wool in the egg solution, sealing the container, and vacuuming. Egg fluid can be infiltrated into the gap by reducing or increasing the pressure with a pump or the like, and further, repeating the reduction and the increase in pressure. In addition, the filling can be performed by injecting egg fluid using a thin nozzle at the tip.
[0022]
The processed food with a cancer-like appearance obtained in this manner may be eaten as it is, or may be delicious as a stewed dish or an oden seed.
[0023]
【Example】
Embodiment 1 FIG.
FIG. 1 is a process diagram showing the steps of one embodiment of the method for producing a processed food with a cancer-like appearance according to the present invention. As shown in the figure, as a soybean protein dough preparation step, soybean oil 1 and water 3.5 were mixed with isolated soybean protein (for example, Fujipro 545) 1 using a mixer to prepare an emulsified card. The curd was left at room temperature for 3 hours to gel. Thereafter, the card was crushed to a size of about 5 mm in diameter.
[0024]
Next, as a molding step, 0.3 salt is added to the fish meat surimi 10 in a conventional manner, salt is ground, 0.5 starch, 1 water is added, and the salted meat is added. It was molded into a ball shape. As a heating step, the ball was heated with oil at a low temperature of 140 ° C. for 7 minutes, and then with an oil at 170 ° C. for 3 minutes. With this heating, the dough expanded and formed a spongy tissue.
[0025]
In the immersion step, the spongy balls were mixed with eggs 4 and soup 6 in the gaps of the spongy balls, and the egg solution added with 1% salt was impregnated. Specifically, spongy balls were immersed in egg fluid, the container in which they were placed was sealed, and the pressure was reduced by a vacuum pump or the like, so that the egg fluid was immersed in the void. In addition, besides this, egg fluid may be directly filled in the bowl with a syringe or the like. Thereafter, as a heating step, the egg was coagulated by heating by steaming at 85 ° C. for 30 minutes.
[0026]
FIG. 2 is an explanatory view schematically showing the cross-sectional configuration of the processed food with cancer-like properties obtained in the present manufacturing process, wherein FIG. 2A shows a state of impregnation and FIG. 2B shows a state of filling. As shown in Fig. a, in the cancer-like processed food of the present invention, a large number of fine expanded voids 23 are formed inside a hard outer skin 22 in which a soybean protein dough 21 is fried in a fox color. A bowl-like egg solution 24 is infiltrated into each of the gaps 23 and solidified by heating. Further, as shown in Fig. B, the filling of the egg solution with a syringe or the like becomes larger than the impregnation by the injection of the egg solution 24 itself.
[0027]
As described above, this cancer-like processed food was fresh and delicious as it was, had a flavor even if it was oden, and had a smooth, soft touch and was delicious. The hardness of the soaked egg solution can be arbitrarily adjusted with eggs and soup stock, so that it can be prevented from becoming hard like boiled eggs or too soft like egg tofu and falling when placed in a pot.
[0028]
【The invention's effect】
INDUSTRIAL APPLICABILITY As described above, the present invention has an effect of obtaining a novel cancer-like processed food which can be used for oden seeds and stewed foods without being hardened or softened by heating.
[Brief description of the drawings]
FIG. 1 is a process chart showing the steps of an embodiment of the method for producing a cancer-like processed food of the present invention.
FIG. 2 is an explanatory view schematically showing a cross-sectional configuration of a cancer-like processed food obtained in the present manufacturing process. FIG. 2A shows an impregnated state, and FIG. 2B shows a filled state. .
[Explanation of symbols]
21 ... soy protein dough,
22 ... hull,
23 ... gap,
24 ... egg fluid,

Claims (6)

In a cancer-like food obtained by frying dough containing crushed tofu and / or isolated soy protein,
A cancer-like processed food characterized by containing a heat-solidified edible liquid that has been heated and solidified therein. Heating of the solidified body, selected from whole egg solution, egg yolk solution, egg white solution, egg solution with an increased ratio of egg yolk or egg white, soy milk containing a coagulant, and a seasoned solution obtained by adding a seasoning to these solutions. The cancer-like processed food according to claim 1, which is a solidified product. The cancer-like processed food according to claim 1 or 2, wherein the cancer-like food comprises dough comprising crushed tofu and / or isolated soy protein and salted fish meat surimi. After shaping the dough containing the crushed tofu and / or separated soybean protein into an arbitrary shape and frying, the heat-coagulable edible liquid is impregnated or filled into the voids formed by the frying, and then heat-coagulable. A method for producing a cancer-like processed food characterized by heating a molded product impregnated or filled with a food liquid to solidify an internally heat-coagulable edible liquid. As the heat-coagulable edible liquid, whole egg liquid, egg yolk liquid, egg white liquid, egg liquid with an increased ratio of egg yolk or egg white, soy milk containing a coagulant, and any of seasoned liquids obtained by adding a seasoning to these liquids The method for producing a cancer-like processed food according to claim 4, comprising: 6. The food product according to claim 4, wherein a dough obtained by adding salted fish surimi to the dough is used as the dough containing the crushed tofu and / or separated soybean protein. Law.

Images