JP2011239702A - Method for producing onion-containing fried bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing onion-containing fried bean curd, for giving revolutionary taste, and to provide a method for producing slices of bread between which fried bean curd is put, for giving revolutionary taste.SOLUTION: This method for producing the onion-containing fried bean curd includes mixing 1-20 pts.mass thickening and 40-60 pts.mass onion with 100 pts.mass dehydrated bean curd followed by frying the mixture in oil. In the method for producing the fried bean curd, the onion has a sucrose content of ≥2.0 mass% when converting an onion moisture content to 90.0 mass%. The method for producing the slices of bread between which the onion-containing fried bean curd is put includes putting between slices of bread, the onion-containing fried bean curd which is produced by mixing 1-20 pts.mass thickening and 40-60 pts.mass onion with 100 pts.mass dehydrated bean curd followed by frying it in oil. In the method for producing slices of the bread between which the onion-containing fried bean curd is put, the onion has a sucrose content of ≥2.0 mass% when converting an onion moisture content to 90.0 mass%.

Description

  TECHNICAL FIELD The present invention relates to a method for producing onion-filled cancer dough and a method for producing bread sandwiched with onion-filled cancer dough.

Ganmodoki is a food that has long been popular in Japan as a substitute for meat, and has a relatively simple impression for consumers. However, because tofu is mainly used as a raw material, it is excellent in terms of nutrition.
Recently, in order to give a fresh taste and flavor to cancer with a relatively simple impression, a cancer repellent that uses shrimp that is not normally used as a material for cancer repellent has been developed (patents). Reference 1).

Japanese Patent Laid-Open No. 2008-11828

  The present invention provides a novel taste to cancer with a relatively sober impression, even when the type of ingredients normally used for cancer is used. It is an object of the present invention to provide a method for producing a cancer mold that can be produced and a method for producing a bread sandwiching the cancer mold.

As a result of intensive studies, the present inventors have used a specific amount of onion, which is a kind of ingredient usually used to remedy cancer, to achieve an unprecedented novel taste. The present inventors have found that the imparted cancer repellent can be produced and have completed the present invention.
That is, according to the first invention of the present invention, 1 to 20 parts by weight of a binder and 40 to 60 parts by weight of onion are mixed with 100 parts by weight of dehydrated tofu and then fried in oil. In the production method, the onion has a sucrose content of 2.0% by mass or more when the water content of the onion is converted to 90.0% by mass. .
The second invention of the present invention is the method for producing onion-containing cancer mockup according to the first invention, which is fried in oil and then fired.
According to a third aspect of the present invention, after mixing 1 to 20 parts by weight of a binder and 40 to 60 parts by weight of onion with respect to 100 parts by weight of dehydrated tofu, an onion-filled cancer return fried in oil A method for producing bread with onion-filled onion, characterized in that the onion has a sucrose content of 2.0% by mass or more when the water content of the onion is converted to 90.0% by mass This is a method for producing bread sandwiched with onion-filled cancer dough.
4th invention of this invention is a manufacturing method of the bread | pan which sandwiched the onion containing cancer dough of Claim 3 characterized by the above-mentioned.

  According to the present invention, it is possible to produce a delicious cancer pounding product in which the sweetness of the onions is obtained and the flavor balance between the tofu dough and the onions is balanced. In addition, according to the present invention, it is possible to produce a bread sandwiched with a delicious onion-filled cancer dough that has an onion sweetness and a balanced flavor of tofu dough, onion and bread.

First, a method for producing an onion-containing cancer mould according to the present invention will be described.
The dehydrated tofu used in the production method of the present invention may have a water content of 50 to 85% by mass, preferably 60 to 80% by mass, more preferably 70 to 80% by mass. As a method for producing dehydrated tofu, for example, soybeans are soaked in water, and the soybeans swollen to a mass of about 2.2 times are ground while adding water to obtain raw koji. The soy milk is produced by removing heat from the heat and heat-treating before or after removing the okara. As conditions of heat processing, 3 seconds-15 minutes are mentioned at 80-145 degreeC, for example. For the heat treatment, an ultra-high temperature instantaneous sterilizer or a pressure cooker can be used. To the obtained soymilk, a coagulant such as bittern is added and coagulated. When producing silken tofu, cool with water after this. When manufacturing cotton tofu, after crushing into a solidified tofu by putting a knife, etc., put it in a mold box, cover with cloth, apply pressure with a press machine, and about 1% by mass Water is dehydrated. Then, the produced silk tofu or cotton tofu is further accommodated in a net and dehydrated by applying pressure for several hours to produce dehydrated tofu.

As a binder used in the production method of the present invention, a binder that is usually used for cancer can be used, such as Yamato salmon, yam, egg, and starch. In addition, powder products may be used for Yamato salmon, yam, and eggs.
The onion used in the production method of the present invention has a sucrose content in the onion (hereinafter also referred to as a water content equivalent sucrose content) of 2.0 mass when the water content of the onion is converted to 90.0 mass%. % Or more, preferably 2.0 to 3.5% by mass. This is because when the water content-converted sucrose content is less than 2.0% by mass, it is impossible to produce a novel taste of cancer.
Here, the sucrose content of the onion is defined as “sucrose content in the onion when the water content of the onion is converted to 90.0% by mass”. This is because the value of sucrose content in the onion is relatively low, while the value of water content in the onion is relatively high in the value of the sucrose content in the onion. . For example, when the water content of onions is 85.0 mass% and the sucrose content is 1.5 mass%, the water content-converted sucrose content of onions is 1.6 mass%. Moreover, when the water content of an onion is 92.0 mass% and the sucrose content is 1.5 mass%, the water content conversion sucrose content of an onion will be 1.5 mass%.

For onions with a sucrose content equivalent to 2.0% by weight or more, onions sold by Shinya Fruit and Vegetables Co., Ltd., which are produced by selecting and producing products with particularly high sugar content (trade name: Amatama-chan) Can be used. The sugar content of the onion that serves as an index for selection can be measured with a refractometer.
Here, since all the production lots of “Amama-chan” with a high sugar content do not have a water content-converted sucrose content of 2.0 mass% or more, the water content-converted sucrose content Therefore, it is necessary to select and use a lot having 2.0% by mass or more. The fact that the sugar content and sucrose content of onions do not necessarily correlate is also described in “Agriculture and Horticulture” (published by Seikodo Shinkosha, October 2009, p131).
In addition, many of the onions distributed in the market are “Agriculture and Gardening” published by Seikodo Shinkosha, October 2009 issue (p. 131-134) and “ Report of the taste study group report Chapter 3 Instrumental analysis results of onions used in sensory evaluation Hideki Horie, Vegetable Tea Industry Research Institute, (Vegetable taste study committee) [Search April 26, 2010], Internet [URLhttp : //www.yasaitobunka.or.jp/oishisa/report_21/rpt21_00.html], the sucrose content is 2.0% by mass or less. Variety characteristics as seen from the content components after storage of hanging balls "[searched on May 11, 2010], as described on the Internet [URL http://hyogo-nourinsuisangc.jp/awaji/aw_nou/aw_nou_pdf/0510tamanegi.pdf] In addition, storing onions increases sucrose content Therefore, even onions having a sucrose content of 2% by mass or less can be stored to obtain an onion having a water content-converted sucrose content of 2.0% by mass or more.

  The sucrose content in the onion when the water content of the onion is converted to 90.0% by mass can be measured by a high performance liquid chromatographic method or an enzymatic method using a solution obtained by extracting sugar from the onion. Specifically, the onion is pulverized with a mixer, a food processor or the like, and water or a 10-30% aqueous ethanol solution is added to perform extraction by shaking in a test tube to extract sugar. After the obtained extract is centrifuged, the supernatant is collected and filtered through a 0.45 μm membrane filter. The sucrose content in the obtained filtrate can be measured using a high performance liquid chromatograph. Moreover, the sucrose content in the obtained filtrate can also be measured using the commercially available measurement kit (For example, product made by Practical Co., Ltd .: F-kit) using the enzyme method.

In the method for producing onion-containing cancer moji according to the present invention, 1 to 20 parts by weight of a binder, preferably 8 to 15 parts by weight, and a sucrose content in terms of water content is 2.0 parts by weight with respect to 100 parts by weight of dehydrated tofu. % Onion 40-60 parts by mass, preferably 40-50 parts by mass, and then fried in oil. It is because the sweetness of an onion does not come out so much that the compounding quantity of an onion is less than 40 mass parts with respect to 100 mass parts of dehydrated tofu. Moreover, when there are more than 60 mass parts, there is no unity in a taste and flavor will be biased.
Mixing of dehydrated tofu and onion can be performed using a mixer, and vegetable oil such as rapeseed oil can be used as the oil. Depending on the physical properties of the onion, there are things that collapse when mixed with a mixer for a long time. In such cases, mix ingredients other than the onion uniformly with a mixer, then add the onion and mix gently. .
In addition to onions, ingredients such as carrots, jellyfish and kelp can be blended.
After mixing with a mixer, the mixture is shaped. The shape to be shaped may be a disk shape or a spherical shape (similar shape). Further, after frying in oil, it may be fired in a direct fire, charcoal, oven or the like.

Next, the manufacturing method of the bread | pan which sandwiched the onion containing cancer mash of this invention is demonstrated.
The onion-containing cancer mockup used in the production method of the present invention is the onion-filled cancer mound described above.
Moreover, the bread used for the manufacturing method of this invention can use buns, bread, rolls, etc. In particular, a burger-like food with a novel flavor can be produced by using buns. Burger-like foods can be sandwiched with tomatoes, lettuce, mustard, ketchup, etc., as well as getting cancer.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

Example 1 [Manufacture of onion-filled onion (45 parts by weight of onion)]
Soybean (variety: Tachinagaha) was immersed in well water for about 10 hours to swell. The swollen soybeans were ground with a grinder while adding well water to obtain raw kure. The obtained raw kure was heated to 105 ° C. with a pressure cooker, and then okara was removed with an expeller to obtain soy milk. The obtained soymilk had a solid content of about 12% by mass. To the obtained soymilk, bittern was added and mixed by boiling to coagulate. After solidifying by allowing to stand at room temperature for a while, a knife was put in to break up the tofu, and it was placed in a mold box, covered with cloth, covered, and pressed. Dehydration was performed by pressing until the solid content was about 13% by mass to obtain cotton tofu (water content: about 87% by mass). After the obtained cotton tofu is exposed to water in a water tank, the cotton tofu is cut, a net bag is put in a can with a hole, the obtained cotton tofu is put in a net bag, and a weight is placed on the top. Time dehydration was performed, and dehydration treatment was performed until the volume of the tofu was reduced to about half to obtain dehydrated tofu (water content of about 74% by mass).
Using the obtained dehydrated tofu, cancer moulding having the composition shown in Table 1 was produced.
First, after adding Yamato candy, carrots, and salt to dehydrated tofu and mixing with a mixer, the onion “Amama-chan” from Awajishima (Shinya green fruit sales limited company, moisture content 91.3 mass%, moisture content 90. A sucrose content of 2.6% by mass in onions when converted to 0% by mass was added to the medium, and further mixed with a mixer. The obtained mixture was kneaded by hand, rounded, shaped into a disc, fried with oil at 135 ° C. for about 2 minutes, and then fried with oil at 150 ° C. for about 2 minutes until it became a fox color. In this way, an onion-containing cancer mockup containing 45 parts by mass of onion with respect to 100 parts by mass of tofu was produced.

Comparative Example 1 [Manufacture of cancer onion with onion (38 parts by weight of onion)]
Except for changing the amount of onions, the same method of production as in Example 1 was used to produce an onion-containing cancer mockup containing 38 parts by mass of onion with respect to 100 parts by mass of tofu as shown in Table 1.

Comparative Example 2 [Manufacture of onions containing onions (45 parts by weight of onions)]
As an onion, instead of an onion from Awajishima "Atamama-chan", an onion from Hokkaido (moisture content 92.0% by mass, sucrose content in onion when converted to 90.0% by mass) %) Was used in the same production method as in Example 1 to produce onion-containing cancer mushrooms containing 45 parts by weight of onion with respect to 100 parts by weight of tofu as shown in Table 1.

[Ganmodoki flavor evaluation and results]
Eleven panelists ate and compared the flavors of the three cancer mushrooms produced in Example 1 and Comparative Examples 1 and 2, and ranked A, B, and C according to the criteria shown in Table 2. The flavor evaluation results are shown in Table 3.

  As can be seen from the results in Table 3, the onion-filled onion of Example 1 is compared with the onion-filled onion of Comparative Examples 1 and 2, and the onion sweetness is the most, and the tofu dough and onion It was delicious and well-balanced, and had a fresh taste. In addition, for the onion-filled goats of Example 1, the sweetness and flavor of the onion are most preferred and the taste of the tofu dough is balanced, and there is no sense that the tofu dough and the onion are separated, and the taste is unifying. There was a panelist opinion that the physical balance of onion and tofu dough is the best and the texture is excellent.

Comparative Example 3 [Manufacture of onion-filled onion (onion 67.7 parts)]
Except for changing the amount of onion, the same method of production as in Example 1 was used to produce an onion-containing cancer mockup containing 67.5 parts by mass of onion with respect to 100 parts by mass of tofu as shown in Table 4.

[Ganmodoki flavor evaluation and results]
Eating cancer mushrooms produced in Comparative Example 3 and evaluating the flavor. As a result, the onions were sweet, but because the onions were localized, the taste was not coherent and the flavor was biased.

Example 2 [Manufacture of bread sandwiched between onions and crumbs]
Bread with onions prepared in Example 1 (containing 45 parts by weight of onions with respect to 100 parts by weight of tofu) in hamburger buns and sandwiched with onions. Burger-like food).

Comparative Example 4 [Manufacture of bread with onion-clad crumbs]
Bread with onions prepared in Comparative Example 1 (containing 38 parts by mass of onion with respect to 100 parts by mass of tofu) in hamburger buns and sandwiched with onions. Burger-like food).

Comparative Example 5 (Manufacture of bread sandwiched with onion-filled cancer)
Bread with onions prepared in Comparative Example 2 (containing 45 parts by weight of onions with respect to 100 parts by weight of tofu) in hamburger buns and sandwiched with onions. Burger-like food).

[Flavor evaluation of bread crumbs and results]
Six panelists eat and compare the flavor of bread (cancer burger-like food) sandwiched between the three cancer mushrooms produced in Example 2 and Comparative Examples 4 and 5, and based on the criteria shown in Table 5 A, B, and C were ranked. Table 6 shows the flavor evaluation results.

  As can be seen from the results in Table 6, the cancer burger-like food of Example 2 was compared with the cancer burger-like food of Comparative Examples 1 and 2, and the flavors of the tofu dough, onion, and bread ingredients. It was the most balanced and delicious as a burger-like food. In addition, the cancer burger-like food of Example 2 has a panelist's opinion that the onion has the strongest sweetness and flavor, and the tofu dough, onion and bread are all in one, and the synergistic effect of the taste of each ingredient. There was a panelist's opinion that it was delicious.

  The method for producing an onion-containing cancer mold of the present invention and the method for producing a bread sandwiched with an onion-containing cancer mold can be used in the food field.

Claims (4)

  After mixing 1 to 20 parts by weight of the binder and 40 to 60 parts by weight of onion to 100 parts by weight of dehydrated tofu, the onion is a water content of the onion in the method for producing onion-filled cancer that is fried in oil. A method for producing an onion-containing cancer mould, wherein the sucrose content is 2.0% by mass or more when the content is converted to 90.0% by mass.   The method for producing onion-containing cancer mockup according to claim 1, wherein the method is fired after fried in oil.   After mixing 1 to 20 parts by weight of the binder and 40 to 60 parts by weight of onion to 100 parts by weight of dehydrated tofu, the onion containing the onion fried in oil is sandwiched between breads. In a method for producing bread sandwiched with cancer crumbs, the onion contains an onion having a sucrose content of 2.0% by mass or more when the water content of the onion is converted to 90.0% by mass. A method of making bread with cancer.   The said bread is a bun, The manufacturing method of the bread | pan which pinched the onion containing cancer mash according to claim 3.