JP2010130905A - Method for producing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing healthier food. <P>SOLUTION: The method for producing food comprises putting ingredients prepared by sprinkling Welsh onion cut into pieces each with a certain degree of length on the surface of a material prepared by mixing at least 10-70 wt.% of bean curd refuse, shredded vegetables, minced meat and the like, inside a deep-fried soybean curd made by thinly slicing soybean curd containing minus hydrogen ion-generating substance, draining the sliced soybean curd and deeply frying the drained sliced soybean curd. Oil is slightly put into a frying pan, water is charged into the pan up to the depth of about half of the thickness (height) of the food, and the food is roasted in a covered pan before being served. The food is roasted until the water in the frying pan is away and the deep-fried bean curd is just slightly scorched. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a food product in which fried foods are packed.

It is known that tofu made from soybeans is a natural food that is rich in protein and has a high digestibility, so that it does not burden the stomach. In addition, tofu is said to be a health food because it contains a lot of vegetable fat next to protein, and this vegetable fat is an unsaturated fatty acid, which is used in adult diseases such as obesity, arteriosclerosis and heart disease. It is also known to have a function to reduce the cause cholesterol. Deep-fried tofu made from tofu contains high-quality proteins and fats as well as tofu, and is a highly nutritious food. To prevent udon from falling apart, food that uses udon as a ingredient during frying is proposed (patented) Reference 1).
JP 2004-173661 A

  In addition, these deep-fried tofu that has the same health benefits as tofu have been mixed with soy ingredients that are difficult to use but have high nutritional value. Food is desired.

  Therefore, an object of the present invention is to provide a healthier food production method.

  For this reason, the invention relating to the first method for producing food mixes at least 10 to 70% by weight of okara, minced vegetables, minced meat, etc. into the deep-fried tofu that has been sliced and drained. It is characterized in that a tool prepared by applying a long onion cut to a certain length is put on the surface of the manufactured object.

  A second invention is characterized in that, in the first invention, tofu containing a negative hydrogen ion generating substance is used as the tofu.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the foodstuff which does not shake as health food can be provided. Moreover, according to this manufacturing method, the quality of food can be maintained for a long time.

Hereinafter, the tofu production method for producing the fried chicken will be described in detail. Although cotton tofu may be manufactured industrially, the embodiment will be described below by taking as an example the case of manufacturing at home. First, when making 1 tofu (300 g) as a material, 100 g of soybean is prepared. Prepare a little more in consideration of the yield. Further, as the coagulant, 40 ml of bittern liquid obtained by dissolving about 6 g of the main component of bittern such as magnesium chloride with about 5 times water is used, which has a fast coagulation reaction but has a good tofu taste. Hereinafter, the manufacturing method of tofu is demonstrated concretely.
1. Soybean soaking material Soybeans are washed with water to remove surface stains and then ground, so they must be soaked in water and softened. The soybeans are immersed in about 300 g of water, about 3 times, for about 15 to 20 hours. Soak in winter a little longer than in summer.
2. Crushing Next, the soy beans that have been soaked in water are drained and ground (ground). If you don't grind finely, you won't be able to extract enough protein from the soybeans, so use a grinder or add sesame in a mortar while adding water. In this case, you may grind using a mixer or using a grinder.
3. Boiling As mentioned above, ground soybeans (hereinafter referred to as “Kure”) are put in a pan and cooked on a stove. At this time, the amount of water and heat is a problem. Stir it so that it doesn't get burnt.

In addition, in this boiling process, while stirring, it heats and adds to Kure, but you may add an antifoamer as needed so that a bubble may not arise. Thereby, it can improve that the extraction effect of protein by foaming falls.
4). Separation This is the process of extracting only soy protein soy milk (soy milk) necessary for tofu from kure, which is a mixture of soybean skin, fiber and soy protein dissolved in water. Lay a cotton cloth on top of the cloth, place a pot underneath and pour it into this cloth. When you have finished putting all of them, gather the edges of the cloth with your hands, make it into a bag, and squeeze it with your hands. In this manner, soy milk and the remaining okara are separated.
5). Next, the coagulant is charged and stirred, and the antioxidant powder is charged. Next, the bittern liquid, which is the coagulant, is charged into the soy milk separated as described above and stirred. In this case, the bittern liquid as described above is used. The temperature of the soy milk placed in the pan is set to 60 to 70 ° C., and the bittern liquid is quickly put into a stable flow formed by turning the soy milk with rice paddles.

  At this time, the bittern liquid is put into the soy milk, and immediately before solidifying with stirring, the powder of the antioxidant substance dissolved in water is uniformly and uniformly distributed throughout. Thus, since the powder of the antioxidant substance dissolved in water is introduced before the soy milk is completely solidified, the antioxidant substance can be contained in the tofu that has been solidified. This water may be reduced water having a negative potential, for example, reduced water having a potential to exert a reducing action of minus 50 millivolts to minus 300 millivolts. As a result, since the moisture in the tofu is reducible, in addition to the action of the negative hydrogen ion generating substance contained in the tofu, the oxidation can be further delayed and the tofu can be delayed more than before. Quality can be maintained for a long time.

  As this antioxidant substance, for example, a negative hydrogen ion generating substance disclosed in JP-A-2005-245265 is used. That is, edible coral calcium is used as a negative hydrogen ion releasing substance, and this coral calcium is edible by performing two-stage firing of oxidation firing and reduction firing. A mixture of calcium and wheat flour is formed, subjected to oxidation firing and reduction firing, and a negative hydrogen ion generating material using the fired body as a powder is used.

More specifically, coral calcium powder was added to water at 55% by weight and 45% by weight with water, kneaded, shaped into a plate, and dried. after oxidation time firing, and 4 hours reduction firing at 650 ° C. in a reducing furnace of N ₂ gas · H ₂ gas atmosphere, a negative hydrogen ion generating substance of the obtained sintered body was a fine powder, or coral calcium or carbonate calcium 40 g, silica 30g, flour 30g as a raw material, which by adding water and dried and molded into kneaded plate, after the resulting dried molded body was 4 hours oxide calcined at 700 ° C., N ₂ gas A negative hydrogen ion generating substance is obtained by reducing and firing at 650 ° C. for 4 hours in a reduction furnace in an H ₂ gas atmosphere, and making the obtained fired body as a fine powder.

Since the negative hydrogen ion generating substance contained in this tofu comes into contact with the moisture in the tofu and gradually generates negative hydrogen ions (H ⁻ ), if the tofu containing the negative hydrogen ion generating substance is eaten, The water content in the body is changed to negative hydrogen ions (H ⁻ ) to remove surplus active oxygen in the body, thereby improving and activating the constitution, which is considered beneficial for preventing adult diseases, obesity and cancer.

If the finished tofu is 1 (300 g), 30 mg to 300 mg, preferably 105 mg to 120 mg of a powdered negative hydrogen ion substance is contained in the tofu. That is, 0.01% to 0.1%, preferably 0.035 to 0.04%, is contained in tofu.
6). Molding Once the powder of negative hydrogen ion generating substance dissolved in water is mixed and stirred, and the bittern liquid is solidified as described above, spread the cotton cloth on the mold box in accordance with the mold and slightly crushed tofu. Pour, cover and push the lid. The purpose of this is to adjust the shape and drain the water, and the mold needs to be able to drain water (for example, there are drainage openings on the bottom plate and the side plate).
7). Completion And when the tofu has solidified, the solidification is completed, so it is gently removed from the mold box, transferred to water while wrapped in the cloth, and this cloth is taken out. Then, expose it to water for about 30 minutes, drain it, and complete when the tofu temperature drops. Note that this water may also be reduced water having a negative potential, for example, reduced water having a potential to exert a reducing action of minus 50 millivolts to minus 300 millivolts.

  As a result, since the water in contact with the tofu surface has reducibility, in addition to the action of the negative hydrogen ion generating substance contained inside the tofu, the oxidation can be further delayed, and the tofu can be delayed more than before, The quality of tofu can be maintained for a long time.

  Note that, according to the above embodiment, the coagulant is added to the soymilk, and the powder of the negative hydrogen ion generating substance dissolved in water is added while stirring. However, the present invention is not limited thereto, and the coagulant is added to the soymilk. While stirring, a powdered negative hydrogen ion generating substance that is not dissolved in water (in a state) may be added. Alternatively, the water containing the negative hydrogen ion generating substance or the powder of the negative hydrogen ion generating substance not dissolved may be added and the solidified material may be added while stirring, and the water containing the negative hydrogen ion generating substance may be added. Alternatively, the powder of the insoluble negative hydrogen ion generating substance and the solidified material may be charged at the same time and stirred, and water in which the negative hydrogen ion generating substance is dissolved in the solidified material or the insoluble negative hydrogen ion is generated. A mixture of substance powders may be added and stirred. In addition, although the above-mentioned negative hydrogen ion generating substance used the powdery thing, it does not necessarily need to be a powder and the thing of a certain size which is not a powdery thing may be used.

  As mentioned above, although the manufacturing method of cotton tofu was described, the manufacturing method of the health food using the tofu manufactured by this cotton tofu manufacturing method is demonstrated. The cotton tofu produced as described above is cut into a thickness of about 1.0 to 1.5 cm, for example, and lightly weighted and drained to the extent that it does not collapse. In this case, wrap the sliced tofu with a paper towel and place it in a microwave to drain the water in a short time. The drained tofu is first deep-fried with, for example, a low-temperature oil of about 120 ° C., and further deep-fried with a high-temperature oil of, for example, 180 ° C. to 200 ° C. until the surface becomes crispy.

  The length of the fried chicken thus produced is cut in half and opened from the cut surface to form a bag. Separately, chopped vegetables such as leek, cabbage, onion, etc., mix chicken, pork, minced meat such as beef, and okara produced as a by-product in the manufacturing process of the tofu, salt, sesame oil, Prepare ingredients seasoned with other spices. Okara used in this case is at least about 10 to 70% by weight of the ingredient, but in this embodiment, an amount of about 25% by weight is used.

  Moreover, as for vegetables to be used, cabbage may be used instead of or together with cabbage, mushrooms and the like may be used depending on preference. When using vegetables with high water content such as Chinese cabbage or cabbage, it is easier to put the ingredients together by salting lightly and squeezing the water. Or you may lightly boil instead of salting. The seasoning of the ingredients is preferably light, since soy sauce and sauce may be added as desired after baking.

  Next, the mixed tools are combined into an oval shape in plan view and cut into a certain length prepared separately, for example, a long leek cut into a length of about 3 to 7 cm, the entire surface of the tool, that is, the tool. Sprinkle on the top, bottom and peripheral sides, open and sack the fried food, pack the appropriate amount of the above-prepared ingredients, and soak up the opening of the fried food with salt water so that it does not jump out of the opening. You can tie it up with the returned kappo or sew it with a toothpick. In addition, the length of the long leek to be applied to the surface (around) of the utensil is not limited to 3 to 7 cm, but can be determined according to the size of the utensil, the taste of the person who eats, and the variation of the product. That's fine.

  The amount of tools to be stuffed in the fried food should be slightly less so as not to fill up the mouth of the fried food, but to improve the streets of the fire and to make use of the texture of fried food.

  When eating, like a dumpling, lightly oil the frying pan, for example, fill the frying pan with water until it is about half the thickness (height) of the food, and cover and steam. And when the frying pan has run out of water and it is baked to the extent that the fried food is slightly burnt, you can enjoy the crispy texture of fried food. In this way, when baked, you can eat with soy sauce and sauce as you like, and the texture is good and you can have it delicious.

  As described above, the present invention is able to ingest the whole soybean component by mixing it with a high-nutrition okara that is difficult to use during frying with the same health effect as tofu. A health food with higher nutritional value can be provided. ADVANTAGE OF THE INVENTION According to this invention, constitution improvement and activation are achieved, and the manufacturing method of the foodstuff which does not shake as health food can be provided. Moreover, according to this manufacturing method, the quality of food can be maintained for a long time.

  Although the embodiments of the present invention have been described above, various alternatives, modifications, and variations can be made by those skilled in the art based on the above description, and the various alternatives described above are within the scope of the present invention. , Including modifications or variations.

Claims (2)

  Cut into a certain length on the surface of a mixture of at least 10 to 70% by weight of okara and minced vegetables and minced meat inside a deep-fried tofu that has been sliced and drained. A method for producing a food, characterized in that it includes a tool prepared by applying a long onion.   The method for producing food according to claim 1, wherein tofu containing a negative hydrogen ion generating substance is used as the tofu.