JP2013074853A - Soybean-processed food containing red pepper - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soybean-processed food containing red pepper and a method for manufacturing the same which enable usually and conveniently eating food containing red pepper.SOLUTION: The manufacturing method is for manufacturing soybean-processed food (such as Tofu, fried Tofu, pressed Tofu, and deep-fried Tofu mixed with thinly sliced vegetables, cord-like Tofu) containing red pepper and Tofu containing red pepper made by solidifying soymilk containing red pepper with a Tofu coagulant agent. The soybean-processed food containing red pepper is a soybean processed food of hot taste and is not only delicious when it is eaten without cooking, but also can be suitably used as a material for various cooking. Therefore, it exerts a special effect of stimulating new demand for soybean-processed food such as Tofu as it can be eaten without cooking and can also be used as a material for various cooking.

Description

  The present invention relates to a processed soybean food containing chili and a method for producing the same. More specifically, the present invention relates to a processed soybean food having a pungent taste and a method for producing the same.

Chili is a food containing capsaicin as a pungent ingredient. In our previous country, small amounts of chili peppers were used as a condiment for buckwheat and udon. However, as ethnic cuisine permeated, a hot boom occurred, and the number of people who like spicy foods increased rapidly. Spicy foods are also preferred as beauty foods because they promote appetite and prevent summer heat, and capsaicin has a slimming effect.
Such spicy dishes are famous for the above-mentioned ethnic dishes, Korean dishes, Chinese santa run, Thai curry, etc. It is not suitable for simply eating foods containing pepper.

    Japanese Patent Laid-Open No. 2002-262811

  From the above problems, the present inventor examined foods that can easily and easily eat foods that have a pungent taste on a daily basis, and determined to be a processed soybean-containing food containing chili, such as tofu containing chili. It was found that the purpose can be achieved.

The present invention made to solve the above problems is a processed soybean food characterized by containing chili pepper, and the processed soybean food is preferably tofu, fried tofu, Takigawa tofu, soy milk, etc. .
Further, the present invention is a method for producing chili-containing tofu characterized in that after adding chili to soy milk, a tofu coagulant is added and coagulated, and the chili oil-containing tofu is further fried in edible oil And a method for producing chili-containing fried tofu.

  Processed soybean foods such as tofu and fried tofu are foods that have been widely preferred since ancient times due to their texture and flavor, and have been used as they are or in various dishes. It has been found that it is not only delicious, but also suitable for use as a material for various dishes. Therefore, the pepper-containing processed soybean food of the present invention is not only eaten as it is, but also can be used as a material for various dishes, so that it is possible to attract new demand for processed soybean foods such as tofu. Has an effect.

Hereinafter, the present invention will be described in more detail. The present invention is a processed soybean food containing chili. Examples of the processed soybean food include tofu, deep-fried tofu (for example, deep-fried oil, deep-fried food, cancer mushroom, etc.), Takigawa tofu, frozen tofu, and soy milk.
The pepper-containing processed soybean food of the present invention can be produced using conventional means in this field. To explain the case where the processed soybean food is tofu, chili-containing tofu can be produced, for example, by adding chili to soy milk and then coagulating with a tofu coagulant.

As the soy milk used in the above method, soy milk prepared according to a conventional method can be used. For example, after washing whole soybeans, it is kept overnight at room temperature (about 23 ° C.) in water (about 13 hours). After soaking, the soaked soybeans that have been drained are ground with an appropriate amount of water with a grinder, and the resulting raw kure is added to the anti-foaming agent as needed, and then sent to the kure heating device with a pump, Heat treatment (for example, 100 to 105 ° C., holding for about 3 to 10 minutes), cooling this to about 90 ° C., and solid-liquid separation with a squeezer separates the okara content to obtain soy milk. If the density | concentration of the said soymilk is the soymilk density | concentration used for manufacture of silken tofu, for example, the soymilk of 10-16 degree | times normally as a density | concentration, Preferably 11-13 degree | times is used.
As the soy milk, powdered soy milk, separated soy protein, soy flour and the like dispersed in water may be used.

  Moreover, the chili used in the present invention is a chili having a so-called pungent taste. In other words, plants that belong to the genus Capsicum include plants that do not have a pungent taste (such as peppers), but dry the fruits of plants that have a pungent taste (such as hawk claws, hawk claws, Mitaka, Hachibo, and habanero). , Pulverized (powdered), and specifically, those commercially available as cinnamon chili, shichimi chili, habanero powder, etc. can be used.

In the case of normal chili, the amount of chili used is about 0.1 to 1.0% (V / W, hereinafter the same) with respect to soy milk, preferably about 0.2 to 0.8%. Preferably, it is about 0.2 to 0.5%. If the amount of chili pepper used is less than 0.1%, the pungent taste is insufficient, and if it exceeds 1%, there is no problem for those who prefer the pungent taste, but usually about 1% is sufficiently pungent.
When using habanero, adjust the amount while checking the pungent taste.

As the coagulant used in the above process, any one commonly used as a tofu coagulant can be used. For example, bittern, magnesium chloride, calcium chloride, calcium sulfate, glucono delta Examples include lactone and malic acid.
The amount of the above-mentioned coagulant can be appropriately set according to the coagulant type and the like, but is usually 0.2 to 1%, preferably 0.3 to 0.8%, more preferably to soy milk. Is about 0.3 to 0.5%.

The soy milk can be coagulated by a conventional method, and can be coagulated at an appropriate temperature depending on the type of coagulant, and can be performed by a high temperature coagulation method, a low temperature coagulation method, or the like. For example, from the viewpoint of simplicity, a method in which heated soy milk containing chili (for example, 70 to 85 ° C.) is put in a container, then a tofu coagulant is added, stirred, and then allowed to stand to solidify is preferable. By this method, chili-containing silken tofu is produced, and chili-containing Takikawa tofu is obtained by chopping the silky tofu into noodles.
Further, after solidification, after removing the clean water (floating water), the solidified tofu can be taken out, transferred to a molding box, and then pressed to obtain cotton tofu.

Furthermore, the present invention is a method for producing fried tofu comprising fried chili-containing tofu with edible oil, and fried tofu by fried chili-containing tofu prepared above with edible oil according to a conventional method Is prepared.
Examples of the edible oil used include soybean oil, cottonseed oil, rapeseed oil, safflower oil, sunflower oil, rice bran oil, coconut oil, palm oil, peanut oil and the like, with soybean oil, cottonseed oil and rapeseed oil being preferred.
The frying process is appropriately adjusted depending on the type of fried tofu. For example, in the case of frying, according to a conventional method, the deep-fried fried food is obtained by performing the primary frying (stretching process) at about 80 to 130 ° C. and the secondary frying (curd cutting process) at about 145 to 180 ° C. It is done. In addition, it is preferable to adjust the soymilk before solidification to 3 to 8 Brix, preferably 4 to 6 Brix according to a conventional method in the production of fried chicken.
On the other hand, in the case of deep frying, it is fried for about 1 to 10 minutes, preferably about 2 to 5 minutes at a temperature of 150 to 220 ° C., preferably 180 to 200 ° C., as usual.

EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these Examples.
Example 1
After adding 0.2% of commercially available cinnamon chili powder to soy milk (80 ° C) prepared according to a conventional method and stirring, poured into a mold box, adding 0.3% of calcium sulfate, stirring and standing Then, the pepper-containing tofu was produced by solidifying and then cooling. The tofu thus obtained had a moderate pungent taste, a tofu flavor and texture, and red chili was dispersed in white tofu, and the appearance was good.

Example 2
In Example 1, chili-containing tofu was produced with the addition amount of cinnamon pepper as 0.1, 0.5, 0.8 and 1.0. When the amount of chili added was 0.1%, the pungent taste was mild, and when it was 1.0%, the pungent taste was considerable.

Example 3
In Example 1, a chili-containing tofu was produced using 0.8% of a seven-spicy chili instead of a chimney chili. Like Example 1, it had an appropriate pungent taste, and had a good flavor and texture.

Example 4
The tofu produced in Example 1 was pressed, drained, cut, and fried with rapeseed white squeezed oil at 180 ° C. for 15 minutes to produce chili-containing deep fried.

Claims (4)

  Processed soy food characterized by containing chili.   The processed soybean food according to claim 1, wherein the processed soybean food is tofu, fried tofu, Takigawa tofu, frozen tofu, or soy milk.   A method for producing chili-containing tofu, comprising adding chili to soy milk and then coagulating with a tofu coagulant.   A method for producing chili-containing fried tofu, wherein chili oil-containing tofu is fried in cooking oil.