JP2014217274A - Method for producing fried bean curd food, and fried bean curd food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a fried bean curd food easy to produce, having appearance and taste like fried bean curd, eatable with a spoon like a mixer food, usable as a care food, capable of being arbitrarily shaped, and usable for not only Inari-Zushi but also various usages, and a fried bean curd food.SOLUTION: A fried bean curd food is produced through: a first step of processing fried bean curd produced by a normal method in a pasty state; a second step of adding a gelatinizer to the pasty fried bean curd and heating while stirring to give thickening; a third step of molding in a tabular shape the pasty fried bean curd with thickening in a state of packing followed by vacuum packing; a fourth step of performing sterilization and gelatinization treatment by further heating the pasty fried bean curd with thickening, molded in a tabular shape; and a fifth step of cooling the product to a prescribed temperature after sterilization and gelatinization treatment.

Description

  The present invention relates to a method for producing fried food that can be used as inari sushi peel and the like, and a fried food.

  Generally, seasoned fried chicken is a food rich in nutrients that contains easily digestible proteins and fats and fats, and has been widely used as a miso soup, buckwheat, udon udon, as a material for boiled food, and for Inari sushi. In the production of these fried chickens, fried dough (tofu dough) is dipped in a high-temperature oil layer together with a formwork and passed through the oil layer for a predetermined time to be fried. Of the deep-fried fried fries, those used for inari sushi are formed into a bag by injecting air into the inside to form a bag for sushi rice. In the past, the work to make the inside of the bag was made by separating and separating the surface of the deep-fried oil with a sawtooth, etc. ing.

JP 2003-225065 A

However, the production of conventional fried chicken not only has the above-described troublesome work and poor workability, but also in the work of injecting air into the frying, conventionally, an air injection needle is inserted from the side of the frying. Therefore, there was a problem that the fried chicken was easily damaged. This is because the side of frying is easy to be heated during frying, so the side of frying is hardened and brittle immediately after frying, and it can be broken or cracked by the insertion of an air injection needle. Because.
In addition, such deep-fried chicken has a problem that when it is seasoned and sushi rice is packed, it is torn from there and loses its value as a product.
Moreover, since fried by the conventional manufacturing method is bag shape, there exists a problem that the quantity and shape of the sushi rice packed in are also restrict | limited.
In addition, the deep-fried fried chicken produced as described above cannot be used for nursing food because it is difficult to bite, especially for elderly people who need nursing care, especially for food, because the outer skin is hard due to frying. There's a problem.

  The present invention has been made in order to solve such conventional problems, and the object of the present invention is simple manufacture, and the appearance and taste are fried and eaten with a spoon like a mixer meal. The object of the present invention is to provide a method for producing fried foods and fried foods that can be used as nursing foods and can have any shape, and can be used not only for inari sushi but also for various purposes.

In order to solve the above problems, the method for producing fried food according to claim 1 comprises:
A first step of processing fried fried chicken produced by a normal method into a paste;
A second step in which a gelling agent is added to paste-like fried food and heated with stirring to thicken the paste;
A third step of vacuum-packing the paste-like deep-fried fried chicken into a plate shape in a state of being stuffed;
A fourth step of performing sterilization and gelation treatment by further heating the paste-like deep-fried chicken formed in a plate shape;
A fifth step of cooling to a predetermined temperature after sterilization and gelation;
It was set as the characteristic characterized by comprising.

Moreover, the manufacturing method of the fried food of Claim 2 WHEREIN: In the manufacturing method of the fried food of Claim 1,
In the second step, a seasoning is added to the gelling agent.

Moreover, the manufacturing method of the fried food of Claim 3 WHEREIN: In the manufacturing method of the fried food of Claim 1 or 2,
The heating temperature in the second step is less than 90 ° C.

Moreover, the manufacturing method of the fried food of Claim 4 is the manufacturing method of the fried food of any one of Claims 1-3,
In the third step, the sheet is formed into a plate shape by pressing.

Moreover, the manufacturing method of the fried food of Claim 5 WHEREIN: In the manufacturing method of the fried food of any one of Claims 1-3,
In the third step, a plate is formed by a roller.

Moreover, the manufacturing method of the fried food of Claim 6 WHEREIN: In the manufacturing method of the fried food of any one of Claims 1-5,
The heating temperature in the fourth step is 90 ° C. or higher.

  The fried food according to claim 7 is produced by the method for producing fried food according to any one of claims 1 to 6.

  In the deep-fried food of the present invention, as described above, the deep-fried fried food produced by a normal method is formed into a plate-like shape after being processed into a paste, so the appearance and taste are fried and like a mixer food It can be eaten with a spoon and can be used as nursing food.

  Also, because it is plate-shaped, it can be used for inari sushi by cutting it into any shape and wrapping sushi rice, and its use is not limited to inari sushi, but also other ingredients such as fox udon It can be used as a food for use.

Moreover, manufacture is simple compared with the conventional manufacturing method.
In addition, it is possible to reuse the defective dough that occurs in the normal frying production process.

It is a top view which shows the fried food of Example 1. FIG. FIG. 2 is an enlarged longitudinal sectional view taken along line S2-S2 of FIG. It is explanatory drawing which shows the example which uses the fried food of Example 1 as fried chicken of inari sushi.

  Embodiments of the present invention will be described below with reference to the drawings.

First, the manufacturing method of the fried food of this Example 1 is demonstrated.
The production of the fried food of Example 1 is performed in the following steps.
First, deep-fried fried chicken produced by a normal method is processed into a paste using a mascolloider or the like.
Next, a gelling agent and a seasoning liquid (for example, sugar content 33, salinity 2.0) are added to a paste-like fried food and stirred to bring the sugar content to about 23.
Next, the paste-like deep-fried food added with the gelling agent and the seasoning liquid is stirred and heated to 70 ° C. to be slightly thickened. At this time, the sugar content is about 24.
Next, the paste-like deep-fried fried chicken is molded into a plate shape with a roller or a press in a state where it is placed in a transparent resin bag for vacuum packing, and vacuum packed.
Next, paste-like fried chicken with a thick shape formed into a plate is further heated at 90 ° C. for 20 minutes, so that sterilization and gelation are performed simultaneously.
Next, after sterilization and gelation treatment, the paste-like fried gelatinized by cooling to a predetermined temperature (about 55 ° C.) is hardened and the shape is stabilized.

  By passing through the above steps, as shown in FIGS. 1 and 2, a plate-like fried food packaged in vacuum is obtained. In the figure, 1 is a transparent resin bag for vacuum packaging and 2 is a fried food.

Next, the operation of the first embodiment will be described.
The case where this fried food is used as fried food for wrapping inari sushi will be described.
First, as shown in FIG. 3 (a), the fried food 2 is cut according to the size of the sushi rice 3, cuts 21 and 21 are placed at both ends in the longitudinal direction of the sushi rice 3, and this is placed on the sushi rice 3. By wrapping the outer periphery, inari sushi can be made as shown in FIG.

  In addition, by cutting this fried food into an appropriate size, it can be used as a tool for fox udon.

Next, operations and effects of the first embodiment will be described.
In the method for producing fried food and the fried food of this example, as described above, the fried fried food produced by a normal method is formed into a plate-like shape after being processed into a paste, so that the appearance and taste are fried. So, you can eat with a spoon like a mixer meal, you can use as a nursing food.

  Also, because it is plate-shaped, it can be used for inari sushi by cutting it into any shape and wrapping sushi rice, and its use is not limited to inari sushi, but also other ingredients such as fox udon It can be used as a food for use.

Moreover, manufacture is simple compared with the conventional manufacturing method.
In addition, it is possible to reuse the defective dough that occurs in the normal frying production process.

  Although the present embodiment has been described above, the present invention is not limited to the above-described embodiment, and design changes and the like within a scope not departing from the gist of the present invention are included in the present invention.

  For example, in the examples, the gelling agent and the seasoning liquid were added to the paste-like fried and stirred, but the seasoning liquid may be omitted or may be added in another step.

  Moreover, in the Examples, the gelling agent and the seasoning liquid were added to the paste-like fried food and stirred before heating, but this step may be omitted.

  In the examples, a seasoning liquid having a sugar content of 33 and a salinity of 2.0 was used, but the specific content of the seasoning liquid is arbitrary.

  Moreover, in the Example, it heated to 70 degreeC in order to make a little thick before sterilization and a gelling process, However, What is necessary is just to be less than 90 degreeC which is a gelling temperature.

  The cooling may be natural cooling.

1 Transparent resin bag for vacuum packaging 2 Fried food 21 Cut 3 Sushi rice

Claims (7)

A first step of processing fried fried chicken produced by a normal method into a paste;
A second step in which a gelling agent is added to paste-like fried food and heated with stirring to thicken the paste;
A third step of vacuum-packing the paste-like deep-fried fried chicken into a plate shape in a state of being stuffed;
A fourth step of performing sterilization and gelation treatment by further heating the paste-like deep-fried chicken formed in a plate shape;
A fifth step of cooling to a predetermined temperature after sterilization and gelation;
The manufacturing method of the fried food characterized by consisting of. In the manufacturing method of the fried food of Claim 1,
A method for producing fried food, characterized by adding a seasoning to the gelling agent in the second step. In the manufacturing method of the fried food of Claim 1 or 2,
The heating temperature in the said 2nd process is less than 90 degreeC, The manufacturing method of the fried food characterized by the above-mentioned. In the manufacturing method of the fried food of any one of Claims 1-3,
In the third step, a deep-fried food manufacturing method is characterized by forming into a plate shape by pressing. In the manufacturing method of the fried food of any one of Claims 1-3,
In the third step, the fried food production method is characterized in that it is formed into a plate shape by a roller. In the manufacturing method of the fried food of any one of Claims 1-5,
The method for producing fried food, wherein the heating temperature in the fourth step is 90 ° C or higher.   A fried food, which is produced by the method for producing a fried food according to any one of claims 1 to 6.

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