JP2006087311A - Method for producing deep-fried bean curd - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing deep-fried bean curd comprising adding water-soluble soybean dietary fiber to bean curd raw material to enable production of deep-fried bean curd having homogeneous texture even when causing deflection on the temperature of frying oil, and softening and thickening the texture of the deep-fried bean curd to enable retention of much seasoning liquid. <P>SOLUTION: The method for producing deep-fried bean curd comprises adding water-soluble dietary fiber or water-soluble soybean dietary fiber to soy milk, coagulating the mixture to produce bean curd, and frying the bean curd with cooking oil. The mixing ratio of the water-soluble soy bean dietary fiber to the soy milk is 0.01-0.5 wt.%. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing fried chicken.

Generally, inari sushi is fried tofu with cooking oil, the fried tofu is separated into bags, seasoned, and then packed with sushi rice to make sushi.
And as a technique for manufacturing such a deep-fried sushi sushi, the present applicant has previously applied for a patent No. 3304075 and a patent No. 3012238.
Japanese Patent No. 3304075 Japanese Patent No. 3012238

Although the said patent document is an application about the technique which manufactures deep-fried fried food, as a deep-fried food for Inari sushi, the volume which can absorb many seasoning liquids is required. And by providing the structure | tissue which can hold | maintain many seasoning liquids, when it becomes inari sushi, a juicy food texture is obtained.
In the deep frying according to the conventional mass production method, the frying may be partially overheated due to uneven temperature in the tank at the time of frying. When the temperature in the tank becomes uneven, bumping occurs between the fried skin part and the tofu part, the peel and the tofu part peel off, and the skin part from which the moisture source was obtained from the tofu part Moisture is rapidly taken away, and when finished, a partially hardened skin fried is formed. As a result, there is a problem in that the quality is significantly impaired.
In addition, mass production frying is based on automatic manufacturing equipment, so it is necessary to increase the strength of the skin. As a result, frying at high temperatures is performed, and the juicy and volumetric tissue derived from tofu is damaged. Therefore, it was very difficult to obtain fried chicken with a constant quality.

  As a means of improving the above problem, there is a method of setting the temperature of the frying tank low, but in that case, there are problems such as fine resetting of the temperature, extension of the frying time, deterioration of quality due to insufficient heating, etc. The remaining. In addition, as a means of obtaining a voluminous and juicy texture, there is also a deep-fried manufacturing method that takes the size of the dough large and fries without greatly stretching, but in that case, to obtain a large dough size, The problem remains that it is unsuitable for mass production and requires a detailed reset of the temperature.

  The present invention has been made in order to solve such conventional problems, and the object of the present invention is to add a water-soluble soybean dietary fiber to the raw material for tofu, so that the frying oil temperature may be biased. It is an object of the present invention to provide a method for producing deep-fried deep-fried chicken that can produce deep-fried fried food, and further, can make the deep-fried tissue soft and dense and can retain a large amount of seasoning liquid.

  As a means for achieving the above object, in the method for producing fried chicken according to claim 1 of the present invention, water-soluble dietary fiber is added to a raw material of tofu, solidified to produce tofu, and the tofu is used as an edible oil. Fried by the method.

  In the method for producing deep-fried oil according to claim 2, water-soluble soybean dietary fiber is added to soy milk, which is solidified to produce tofu, and the tofu is fried with cooking oil.

  In the method for producing deep-fried food according to claim 3, in the method for producing deep-fried food according to claim 2, the mixing ratio of the water-soluble soybean dietary fiber is 0.01 to 0.5% by weight with respect to soy milk.

The method for producing fried fried food of the present invention adds water-soluble soybean dietary fiber to the raw material, so that it contains more water-soluble soybean dietary fiber than conventional fried food, thereby increasing the stickiness of the raw material, Even if the oil temperature is biased, bumping is unlikely to occur partially, and a deep-fried structure is formed uniformly.
Further, the increase in the tackiness of the raw material makes the deep-fried structure soft and dense.
Furthermore, finely formed air bubbles in the deep-fried tissue give water retention, and the seasoning liquid absorbs and retains high, so that it becomes juicy and fried for sushi.

The best mode for carrying out the invention will be described below.
The method for producing fried fried food of the present invention is to produce water-soluble soybean dietary fiber at the soymilk stage to produce a fine and smooth tofu, and to produce fried fried food using the tofu as a raw material.

Here, dietary fiber is a component in food that is difficult to digest with human digestive enzymes. Dietary fiber is water-soluble “water-soluble dietary fiber” and water-insoluble “insoluble dietary fiber”. ”.
Among these, water-soluble dietary fibers (water-soluble pectin, mannan, alginic acid, etc.) are characterized by having a slimy viscosity and high water retention.
Insoluble dietary fiber (cellulose, hemicellulose, insoluble pectin, lignin, inulin, chitin, etc.) has the function of discharging harmful substances in the intestines such as carcinogens out of the body.

The water-soluble soy dietary fiber used in the present invention is, for example, water added to a fibrous material (so-called okara) obtained when producing soy protein, extracted with hot water under mildly acidic conditions, purified and sterilized. Thereafter, it can be produced as a powder by drying.
The main component of such soybean dietary fiber is a cell wall polysaccharide, which contains galactose (Gal), arabinose (Ara), galacturonic acid (uronic acid), etc., and is easily dissolved in water and has a slight viscosity. It has excellent heat stability.
Moreover, these water-soluble soybean dietary fibers are widely marketed, and it is also possible to use this commercial item.
In this invention, it is preferable to mix 0.01-0.5weight% of the water-soluble soybean dietary fiber made into powder with respect to soymilk.

Next, specific examples of the present invention will be described.
Raw soybeans were washed with water, immersed in water, ground with water, and heated in a steaming kettle. This was squeezed with a squeezer and separated into soy milk and okara to obtain 5% Brix soy milk. To 1.8 kg of this soy milk, 1.8 g of a powder of 100% water-soluble soybean dietary fiber was added while stirring, dissolved in soy milk, and a coagulant was added to produce tofu.
The mixing ratio of the water-soluble soybean dietary fiber is 0.1% with respect to soy milk.

The tofu was pressed to remove excess water, and a tofu dough for frying was obtained. This is cut into a predetermined size with a roll cutter. The cut tofu was fried in soybean oil at 110 ° C. for 5 minutes, and then fried at 170 ° C. for 5 minutes to produce fried oil.
It was confirmed that this fried chicken had no partial skin hardening, had a volume and a juicy texture after seasoning with a seasoning liquid.

Next, FIG. 1 is a diagram showing a comparison between the fried food of the present invention and a conventional fried food.
FIG. 1 (a) is an enlarged photograph of the fried internal tofu texture obtained by the production method of the present invention.
FIG. 1 (b) is an enlarged photograph of the internal tofu texture of a traditional fried chicken.
Comparing the above (a) and (b), it was confirmed that the deep-fried (a) obtained by the production method of the present invention was densely formed with small traces of bubbles, and there was little peeling of tofu.

After immersing the fried chicken of the present invention in boiling water and draining it, soaked with seasoning liquid based on soy sauce and sugar, seasoned, put vinegared rice, manufactured inari sushi, sensory about this inari sushi The results of the inspection are shown in Table 1.
Table 1 shows a comparison of sensory tests between the non-addition zone of water-soluble soybean dietary fiber (formerly Inari sushi) and Narinushi sushi (invention) to which water-soluble soybean dietary fiber is added.
As a result of carrying out a panel inspection on 13 people with 0 as the additive-free zone, it was confirmed that the volume feeling, juicy feeling, soft feeling, overall texture, and all points were excellent.
In particular, in the items of volume and succulent texture, evaluation that it has significantly volume and succulent texture was obtained. Moreover, the evaluation that the overall texture was also significantly favorable was obtained.

Although the embodiments have been described above, the specific configuration of the present invention is not limited to the above-described embodiments, and design changes and the like within a scope not departing from the gist of the invention are included in the present invention.
For example, in the said Example, although water-soluble soybean dietary fiber was used, it is also possible to use water-soluble dietary fiber other than the product made from soybean.

It is a figure which shows the comparison of the deep frying of this invention and the conventional deep frying.

Claims (3)

  A method for producing fried chicken, comprising adding water-soluble dietary fiber to a raw material of tofu, solidifying it to produce tofu, and frying the tofu with cooking oil.   A method for producing fried chicken comprising adding water-soluble soybean dietary fiber to soy milk, coagulating it to produce tofu, and frying the tofu with cooking oil. The method for producing fried chicken according to claim 2, wherein the mixing ratio of the water-soluble soybean dietary fiber is 0.01 to 0.5% by weight based on soy milk.