JP2015180195A - Gratin production method, and production device for gratin and soybean curd dough for gratin - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gratin production method and a production device for gratin and soybean curd dough for gratin, capable of producing gratin which has a round shape or whose corners are chamfered, and whose corner parts are not minute, and having good and puffy texture.SOLUTION: A method for producing gratin which has a round shape or whose corners are chamfered comprises: a cut step for cutting a soybean curd dough 12 into size of a rectangular soybean curd dough 12 in consideration of vertical and lateral set elongation ratios due to bulking; a chamfering step for chamfering corner parts; and a step for performing bulking processing to the chamfered soybean curd dough 12 by a frying device at an actual elongation ratio equal to or less than the set elongation ratio. A production device 10 comprises a punching blade part 24 which has a punching blade 22 for punching a collection part of four corner parts of the adjacent rectangular soybean curd doughs 12 into a columnar shape, and which chamfers the corner parts of the cut rectangular soybean curd dough 12 or rectangular soybean curd dough 12 to be cut.

Description

  The present invention relates to a method for producing frying, a frying and an apparatus for producing tofu dough for frying.

  Inari sushi, made from fried chicken, is a traditional dish that has been eaten for a long time and is a popular dish for the Hare Day. In ordinary households, it has become rare to cook rice fried and cooked inari sushi in recent years, and fried rice that has been cooked with seasoning has been purchased and stuffed with rice or rice. Similarly, inari sushi sold at supermarkets is also made with seasoned and cooked fried rice sushi, and inari sushi is made in order to make large quantities efficiently, so-called sushi robots Is used to automatically squeeze the spicy oil into the fried skin.

  When filling the shari manually, it is possible to carefully put the shari up to the corner of the seasoned frying bag, or to shape the shape while shaping the corner of the frying. However, such a delicate adjustment is difficult when automatically filling the shrimp, and the shape of the inari sushi is an “ear-standing” shape with the corners of the seasoned frying bag standing like an ear. It is common. FIG. 10 shows a rice load sushi produced from conventional frying with corners.

  There is also a demand for inari sushi that does not have ears, and a device has been devised to round the corner of a general rectangular frying. When the tofu dough expands and expands during the dough frying process, the frying is restricted to an arbitrary shape by using a frying frame that is chamfered by chamfering the corners of the rectangular frying frame or a fringing frame that is rounded. Patent Document 1 and Patent Document 2 describe a method for producing frying.

JP-A-11-169302 Japanese Patent No. 3012238

  In the method of manufacturing frying described in Patent Document 1 and Patent Document 2, frying is naturally restricted without taking the corners of the rectangular tofu dough and expanding to the corners of the rectangular frying frame. In addition, the density of the frying corner is high and the thickness is further increased. For this reason, when an inari sushi is manufactured using this fried chicken, the corners of the inari sushi are crunchy and have a poor texture. These facts also affect the fact that the corners of the rectangular tofu dough are most likely to transmit heat in the fryer oil tank, and that the dough is over-fried when expansion and evaporation start first. In addition, because the rectangular dough is expanded while vibrating at the low temperature part of the fryer, the corners of the dough are rounded by the restriction part of the fly frame, and the resulting frying also has problems such as wrinkles. Loss rate increases. In addition, the manufacture of a dedicated fly frame with a restriction plate attached to the corner is expensive due to its large quantity, and it is expensive to replace the fly frame in order to separate it from a common rectangular frying. It takes time and effort. In order to change the corner shape, the fly frame must be remade.

  Accordingly, the present invention has been made to solve the above-mentioned problems, and the object of the present invention is a frying of a chamfered shape or a rounded shape, and the corner portion of the frying is not made dense and is plump. Another object of the present invention is to provide a method for producing deep-fried tofu and a production apparatus for deep-fried tofu dough.

  In order to achieve the above object, the method for producing frying of the present invention comprises the following arrangement. That is, the present invention relates to a cutting process for cutting the tofu dough into a rectangular tofu dough having a vertical and horizontal set elongation rate due to expansion with respect to a rectangular fly frame in plan view, and before and after the cutting process. The chamfering step of chamfering four corners or two diagonally located corners of the cut rectangular tofu dough or the rectangular tofu dough to be cut is formed by the chamfering step. Including chamfered tofu dough in the frying frame and expanding with a frying device at an actual elongation rate equal to or less than the set elongation rate, and four corners or two corners located in one diagonal direction are chamfered It is characterized by manufacturing a deep-fried or rounded frying. According to this configuration, the tofu dough is chamfered in advance and the corner portion is eliminated, and the dough is controlled so that the actual elongation rate of the dough does not exceed the set elongation rate, and the fly frame with the corner portion regulated is used. Even if it is not, it is possible to produce frying that is chamfered without corners and whose corners are not more dense than necessary. Furthermore, it is possible to improve the texture by plumping the corner of the frying.

  Moreover, in this invention, it is preferable that the process of seasoning is further included. According to this, it can be used for various dishes using seasoned and chamfered or rounded frying, and can be used as frying for producing inari sushi without ears.

  Moreover, in this invention, it is preferable that the said setting elongation rate is ratio of the length of the side of the said rectangular tofu dough, and the length of the side of the said frying frame. According to this, after frying, it is an appropriate size, it is possible to produce a frying that does not have a rectangular shape and has no corners, and that the frying produced does not easily come off from the frying frame or does not reach the specified dimensions. Absent. Moreover, the shape of the frying produced is the shape which expanded the chamfering tofu dough, and the dimension of the corner part chamfered has little change.

  Further, in the present invention, in the cutting step, the tofu dough having a predetermined width is continuously conveyed, the tofu dough having the predetermined width is cut into a plurality of rows in the middle of the conveyance, and the cutting is adjacent in the chamfering step. The rectangular corner tofu dough or the rectangular tofu dough planned to be cut is punched into a column and the corners of the cut rectangular tofu dough or the rectangular tofu dough to be cut It is preferable to chamfer the part. According to this, it is easy to remove the tofu dough at the corners chamfered by easily cutting in the oblique direction.

  In the present invention, it is preferable that in the chamfering step, the gathering portions of the four corners of the tofu dough are punched into a quadrangular columnar shape or a columnar shape having four concave surfaces. According to this, it is easy to obtain the frying of a chamfered shape or a rounded shape.

  Further, in the present invention, when the rectangular tofu dough is chamfered in a planar shape, the length of the side of the chamfered portion of the corner with respect to the rectangular tofu dough is set to the length of the short side of the rectangular tofu dough. 10 to 21% of the thickness is preferable. According to this, even if a corner part swells at the time of a fly, a substantially octagon-shaped frying can be manufactured without a corner part, and a corner part can be made plump.

  In the present invention, when the rectangular tofu dough is chamfered into an R-plane, the length between the intersection of the R-plane and the diagonal line of the rectangular tofu dough and the apex of the rectangular tofu dough The thickness is preferably 4 to 11% of the diagonal length of the rectangular tofu dough. According to this, it is possible to produce a substantially octagonal frying that is cut into an R-plane and has no corners even when fried, and the corners can be made plump.

  In the present invention, the fried food fried in a frying device is put into a rectangular perforated plate form that matches the size of the fried food, and the oil is removed with hot water at 70 ° C. or higher to soften the skin. In addition, it is preferable to produce a deep frying with a rounded corner, which includes a step of pressing and dewatering. According to this, the surface of the frying will absorb water and become soft with elasticity, and when squeezing and dewatering, the frying will be easily deformed, and it is possible to manufacture frying with a shape with four rounded corners. In addition, it can be used for various dishes as oiled fried food without corners.

  In order to achieve the above object, the frying of the present invention is produced by the above method. Moreover, it is preferable that the frying of this invention is the frying for rice-loading. According to this, it becomes an inari sushi without ears, and the corner of the inari sushi is soft and has a good texture.

  In order to achieve the above object, the device for producing tofu dough for frying of the present invention comprises the following arrangement. That is, the present invention includes a conveying line that continuously conveys tofu dough having a predetermined width, and a horizontal cutting blade that is arranged on the conveying line and sequentially cuts the tofu dough conveyed on the conveying line to a required length. A vertical cutting circle provided with a horizontal cutting blade portion, and a round blade that is arranged on the conveyance line and that cuts the tofu dough conveyed on the conveyance line into ear portions on both sides and a plurality of rows between the ear portions. A plurality of punching blades for punching a blade portion and four corner portions of the adjacent rectangular tofu dough into a columnar shape, and a corner portion of a cut rectangular tofu dough or a rectangular tofu dough to be cut And a punching blade portion for chamfering. According to this configuration, the tofu dough is easily chamfered to eliminate the corner portion, and the fried chicken produced from the tofu dough having no corner portion has a fluffy corner portion to improve the texture. Moreover, since the chamfered tofu dough which does not have four corners can be manufactured, it is not necessary to manufacture frying using a dedicated fly frame with a restriction plate attached to the corner.

  Further, in the present invention, the horizontal cutting blade portion is formed in a horizontal cutting blade portion that connects between adjacent punching blade portions of the punching blade portion, the cutting of the tofu dough to a required length and the corner portion Punching is preferably performed simultaneously. According to this, the corner can be chamfered at a more accurate position.

Moreover, in this invention, it is preferable that the said tofu dough is punched in the said punching blade part in the shape of a square pillar shape or the column shape which four surfaces make a concave surface. According to this, the corner portion of the fried chicken to be manufactured has a chamfered shape or a rounded shape, resulting in a plump texture.

  Moreover, in this invention, it is preferable to provide the suction device which sucks and removes the columnar tofu dough pierced with the said punching blade part. According to this, the punched tofu dough can be easily removed. Further, when frying is produced, frying fried chamfered can be produced using a rectangular frying frame, and the production equipment can be produced at a low cost with few changes in the production apparatus with respect to a typical frying production line.

  Moreover, in this invention, it is preferable that the said suction device is provided in the said punching blade. According to this, the tofu dough punched out simultaneously with the process of punching out the tofu can be collected, and the chamfered tofu dough can be efficiently manufactured.

  According to the method for producing frying of the present invention, the frying and tofu dough producing apparatus of the present invention, the frying of the corner of the frying is not dense and the plump food It is possible to provide a production method for deep-fried deep frying and a production apparatus for frying and tofu dough for frying.

It is a schematic diagram of the (A) rectangular tofu dough and (B) frying of this embodiment when it chamfers planarly in planar view, and is an example of the cutting method of tofu dough. It is a schematic diagram of (A) rectangular tofu dough and (B) frying of this embodiment when chamfering to R shape in a plan view, and is an example of a cutting method of tofu dough. It is the photograph of the fried food manufactured by the manufacturing method of the fried food of this embodiment. It is a photograph of the seasoning frying for Inari sushi seasoning the frying of this embodiment. It is a photograph of the Inari sushi manufactured using the frying of this embodiment. It is a figure which shows the manufacturing apparatus of the tofu dough for frying of this embodiment. It is a figure which shows the punching blade part provided with the punching blade in the manufacturing apparatus of the tofu dough for frying of this embodiment. It is a figure which shows the cutting method of the sheet-like tofu dough in the manufacturing apparatus of the tofu dough for deep frying of this embodiment. It is the photograph of the deep frying which carried out the press dehydration after deoiling the deep frying of this embodiment. This is an inari sushi manufactured using conventional frying.

  The method for producing frying according to the present embodiment includes a cutting step, a chamfering step, and a step of expanding, and uses a chamfered tofu dough having chamfered corners of a rectangular tofu dough. In the cutting step of cutting the tofu dough, the tofu dough is cut into a rectangular tofu dough size that takes into account the vertical and horizontal set elongation rates due to expansion relative to the rectangular fly frame in plan view. The schematic diagram of the rectangular tofu dough of this embodiment in FIG. 1, FIG. FIG. 1 and FIG. 2 (A) show a tofu dough, which is an example of a method for cutting a rectangular tofu dough, and can also be applied to squares and rectangles. Moreover, (B) shows the frying, and as an example, when all four corners are cut in FIG. 1, the shape of frying is obtained when two corners located in one diagonal direction are cut in FIG. Show. In the chamfering process in which the chamfering process is performed before and after the cutting process, four corners or one diagonally located two corners of the cut rectangular tofu dough or the rectangular tofu dough to be cut are included. Chamfer. In the step of puffing, the chamfered tofu dough formed in the chamfering step is stored in a rectangular fly frame in plan view, and puffed with a frying device at an actual elongation rate equal to or less than the set elongation rate. As a result, four corners or two corners located in one diagonal direction produce chamfered or rounded frying.

  When the chamfered tofu dough is fried, the chamfered corners remain chamfered even after frying, and the chamfered tofu dough has an enlarged shape. If a chamfered tofu dough that has been chamfered in advance is used, it will be chamfered even if the shape is not forcibly regulated by using, for example, an octagonal fly frame with four rectangular corners removed in order to obtain the desired shape. Can produce fried chicken. At this time, the fly frame to be used may have any shape that does not force the corners of the dough to expand. The tofu dough is not forcibly restricted in swelling, and especially the corners are naturally swelled, so that the density of the produced frying corners does not increase, and the texture becomes plump and textured.

  Although the shape of the chamfered surface of the chamfered tofu dough before frying is not particularly limited, it can be chamfered into a flat surface or an R surface. When a rectangular tofu dough is chamfered in a flat shape, it becomes an octagonal shape that is cut in a straight line so as to be chamfered by 45 ° in a plan view, and chamfered in a R shape like a round chamfer in a plan view. The corner is cut into a round shape. When the chamfered chamfered tofu dough is expanded by a frying device, it is possible to produce chamfered fried or rounded fried.

It is important that the frying tofu dough is not greatly restricted by the frying frame when the tofu dough is fried and expanded in the production method for fried tofu of the present embodiment. Then, in order to improve the texture, the tofu dough is cut into a rectangular shape by adjusting the dimensions in consideration of the set elongation rate due to the expansion of the tofu dough. Specifically, when the tofu dough expands, the set elongation rate is set so that the short side and the long side are just within the fly frame, or are slightly smaller than the fly frame in consideration of omission. . The stretch rate is the ratio of the side length of the rectangular tofu dough to the side length of the frying frame, and the length of the side of the dough and the length of the side of the frying frame between the long sides or the short sides. Is the ratio. If the rectangle is a square, the length of one side may be compared. The length of the side of the fly frame is the length of the side inside the fly frame in which the dough fits, and the set elongation rate is as follows.
Set elongation rate = (length of side of frying frame) / (length of side of rectangular tofu dough)

  The set elongation rate preferable for frying for sushi frying is a value greater than 1.60 and less than 1.74, and the particularly preferred set elongation rate is 1.66 to 1.67. This set elongation rate varies depending on the raw material of tofu, the moisture content, heating, etc., but is adjusted to a value in the range of greater than 1.60 and less than 1.74. An important point in the present embodiment is that the expansion process is performed by managing expansion conditions such as temperature and time so that the actual expansion ratio is equal to or less than the set expansion ratio in the expansion process. . By managing the puffing conditions in this way, even if the chamfered tofu dough is fried and cooked, it is not forcibly regulated by the rectangular frying frame. Can be manufactured. Furthermore, the corner of the fried food can be plumped to improve the texture. Moreover, since the corner | angular part with the quickest heat transfer is cut | disconnected, the side part of frying will have few nonuniformity. Furthermore, the shape of the frying produced can be made uniform.

  In FIG. 1, the schematic diagram of the rectangular tofu dough and fried oil of this embodiment when chamfering planarly in planar view is shown. FIG. 2 is a schematic diagram of the rectangular tofu dough according to the present embodiment when chamfered in an R-plane shape in plan view. As shown in FIG. 1 and FIG. 2, the lengths of the rectangular tofu dough and frying in plan view are set. In the rectangular tofu dough, the length of the short side of the rectangle is a, the length of the long side is a ′ (a = a ′ in the case of a square), the length of the diagonal is c, and the length of the side of the chamfered portion of the corner X, and y is the length from the vertex to the intersection of the cut surface (cut line) and the diagonal line. In the frying, the length of the short side of the rectangle is b, the length of the long side is b ′ (b = b ′ in the case of a square), the length of the diagonal is C, the length of the side of the chamfered portion of the corner is X, Let Y be the length from the apex to the intersection of the cut surface (cut line) and the diagonal line.

  When the rectangular tofu dough is chamfered into a flat shape, the length (x) of the chamfered portion of the corner with respect to the rectangular tofu dough is set to 10 of the short side length (a) of the rectangular tofu dough. It is preferable to set it to ˜21%. Further, when the rectangular tofu dough is chamfered into an R-plane, the length (y) between the intersection of the R-plane and the diagonal line of the rectangular tofu dough and the apex of the rectangular tofu dough is rectangular. It is preferable to set it to 4 to 11% of the diagonal length (c) of the tofu dough. If the corner of the rectangular shape is chamfered so that the size of the chamfered portion becomes the above value, the corner of the frying produced is also chamfered. And if this fried chicken is used for loading rice, it will have a rounded shape with no ears when packed. If the amount to be cut is shorter than 10% of the length of the short side or shorter than 4% of the length of the diagonal line, chamfered frying cannot be produced. If the length of the short side is longer than 21% or longer than 11% of the length of the diagonal line, the amount of cut off is too large and the frying is semi-circular. do not become. If the values at the four corners or two corners located in one diagonal direction are within the above range, the values at the respective corners may be different.

  In the method for manufacturing fried chicken according to this embodiment, a step of seasoning may be included. 3 to 5 show the frying of the present embodiment, and FIG. 3 shows the frying of the chamfered shape. Moreover, the deep frying produced by the method for producing deep frying according to the present embodiment may be used for inari sushi. FIG. 4 shows an inari sushi filled with shari using a seasoned and deep-fried rice frying, and FIG. By using a frying that has chamfered corners that are not rectangular, it is possible to produce an inari sushi that has a soft corner and has a soft texture, without the corners of the frying bag being erected, even when packed. it can. In addition, it is possible to produce frying with chamfered corners without using frying frames with restricted corners, so it is easy to produce fried frying with no hard corners, and there is no uneven texture. Inari sushi with good texture can be produced. If the fried food of this embodiment is used for filling, the corners of the inari sushi will be rounded, resembling the traditional hand-made inari sushi, and consumers who are demanding for professional seasoning will eat. You can get closer to the soft texture when you do.

  In the case where a square fried food is manufactured and used for rice loading, the four sides of the tofu dough may be cut to produce the fried food, and then cut into half-shaped dressings. Further, as shown in FIG. 2B, fried dough is produced by cutting two corners located in one diagonal direction of the tofu dough, and when it is cut diagonally, it becomes triangular. In the case of rectangular frying with corners, if the sushi robot is filled, the top of the triangle becomes a corner, but only the two corners of the diagonal are dropped with the tofu dough of this embodiment. By using the fried oil produced in this way, it is possible to obtain a triangular shape with rounded vertices.

  In frying, when the tofu dough is fried and expanded and expanded, and the moisture evaporation of the internal tofu is promoted, the inside becomes foamed and becomes a porous state, and the fried skin has moderate elasticity and moderate strength. Become. In the actual frying production line, soybean conditions such as soybean varieties and local production patterns, boiled state of soybeans, soy milk temperature, soy milk concentration, air injection amount, coagulant type and addition amount, raw material conditions such as coagulation stirring status, fryer low temperature The ratio of expansion and extension varies due to fluctuations in manufacturing process conditions such as oil temperature in the section. It is important to adjust the ratio of expansion and to manage and adjust the process to reduce the fluctuation of expansion and expansion. The ratio of swelling expansion is expressed by the elongation rate. In the manufacturing method of the present embodiment, the set elongation rate is preferably around 1.67, since the corner portion of the frying is not dense and is stuffed to improve the texture. In particular, when it is used for inari sushi, an appropriate stretch and strength is required for the epidermis, and it is necessary that the internal tofu moisture is small.

  The ratio of the length in the in-plane direction between the chamfered tofu dough, which is the actual elongation ratio, and the fried food after fried and cooked, because the fried food is plump and the chamfered shape is maintained without being deformed to some extent. Is preferably in the range of 1.60 to 1.67. This means that when the chamfered tofu dough expands and becomes fried, the length in every direction in the plane is 1.60 to 1.67 times that of chamfered tofu dough. In particular, if the set elongation rate is set to 1.66 to 1.67 and the actual elongation rate is adjusted to be within 1.60 to 1.67, the lifting size will be within a range of several percent shorter than the frame size. This is suitable for the production of frying.

  In order to form a chamfered tofu dough, first, in a cutting step of cutting the tofu dough, the tofu dough having a predetermined width is continuously conveyed, and the tofu dough having a predetermined width is cut into a plurality of rows in the vertical and horizontal directions during the conveyance. Thereby, a rectangular tofu dough is formed. In addition, you may cut | disconnect the tofu dough obtained by shaping | molding dehydration with the predetermined | prescribed type | mold box in multiple rows. On the other hand, in the chamfering step, four corner portions of the adjacent cut rectangular tofu dough or the rectangular tofu dough to be cut are punched into columns (see FIG. 8). As a result, the corners of the cut rectangular tofu dough or the rectangular tofu dough to be cut are chamfered. In this way, by forming a chamfered tofu dough, it is easy to cut obliquely, and using a rectangular fly frame as it is, producing frying with a chamfered or rounded corner Can do. For this reason, it is possible to reduce the modification of existing equipment, and automatically extract the punched tofu dough with a suction device, so that the subsequent cutting of tofu dough and automatic supply to the tofu dough fryer Can be done.

  In the method for producing frying according to the present embodiment, the frying fried by a frying apparatus is placed in a mold having a rectangular perforated plate structure that matches the size of frying, and the oil is drained with hot water of 70 ° C. or higher, and further compressed. A step of performing a dehydration process may be included. Oil removal process softens the surface of the frying, and the corners are chamfered by performing oil draining and subsequent pressing and dewatering in a rectangular form made of a perforated plate that matches the size of the frying. Such an octagon-shaped frying corner becomes a frying that is formed into a circular arc shape. This frying is applicable to various processes and is easy to use. For example, when put in a packaging material together with a seasoning liquid and heat sterilized after vacuum packaging, it becomes a deep-fried frying, which is fixed in this state, and can be used as a frying for a seasoned rice load.

  In the oil draining process, hot water of 70 to 90 ° C. is usually used in a process of washing off oil adhering to the surface of frying with hot water. In the present embodiment, hot water at around 90 ° C. is preferable, and the surface of the fried oil absorbs water and becomes elastic and soft. The time for soaking in hot water varies depending on the number of the frying and the size of the frying, and is 30 seconds to 20 minutes depending on the degree of oil removal according to the product specifications. The relationship between temperature and time requires that the frying is soft and soft due to water absorption and heating. The absorbed oil is about 2 to 3 times the weight of the original oil. Next, the surface of the frying is once washed with water and cooled, and then pressed and dehydrated so as to be about 1.1 to 1.5 times the weight of the original frying weight. Since the frying is squeezed inside a rectangular frame composed of a perforated plate of a size that matches the frying size, the place where the frying can be expanded and deformed is a chamfered portion with chamfered corners. The chamfered portion of the frying corner is deformed and formed into an arc shape. It is fixed by subsequent cooking and sterilization heating, and the chamfered portion of the seasoned product is rounded. In this way, even when frying the shape of the octagonal rectangular corner, if you put it into the rectangular frame in the oil draining process in seasoning processing and adjust the conditions of hot hot water and soaking time, then press dehydration The octagonal frying is deformed into an arc shape.

  FIG. 6 (A) and FIG. 6 (B) show an example of an apparatus for producing tofu dough for frying according to this embodiment. The manufacturing apparatus 10 for tofu dough for frying according to the present embodiment shown in FIG. 6 (A) is arranged on a transport line 14 for continuously dehydrating and transporting tofu dough 12 having a predetermined width, and the transport line 14. A cross-cutting blade portion 16 having a cross-cutting blade 15 that sequentially cuts the tofu dough conveyed on the conveying line 14 to a required length is provided. Further, a vertical cutting round blade portion 18 provided with a round blade 17 arranged on the conveying line 14 and cutting the tofu dough conveyed on the conveying line 14 into ears on both sides and a plurality of rows between the ears. Have. The arrangement of the horizontal cutting blade portion 16 and the vertical cutting round blade portion 18 is not particularly limited, but may be arranged so that the tofu dough is cut by the vertical cutting round blade portion 18 after the horizontal cutting blade portion 16 and vice versa. The horizontal cutting blade portion 16 may be provided after the vertical cutting circular blade portion 18. The ears are portions at both ends of the tofu dough that is transported and cut. For the production of the tofu dough 12 before cutting, the pressing device 20 for producing the tofu dough 12 by pressing the tofu as usual can be used, and the tofu dough 12 is manufactured on the caterpillar-shaped transport line 14 by the pressing device 20. Supply a continuous sheet of tofu dough. The horizontal cutting edge portion 16 has a horizontal cutting edge 15. The tofu coagulum is uniformly supplied on the lower filter cloth laid on the horizontal lower caterpillar, passed through the natural dehydration section, and the upper filter cloth is put between the upper caterpillar and gradually compressed and dehydrated into a sheet form Molded. After the molding is completed, the upper caterpillar and the upper filter cloth are detached, and the lower caterpillar is also detached and the sheet-like tofu dough 12 is placed on the lower filter cloth. Then, the position of the filter cloth is read by the encoder, the horizontal cutting blade 16 is used on the horizontal plate, the horizontal cutting blade 15 is moved up and down by the cylinder device, and cut with a push blade perpendicular to the traveling direction at a fixed size (horizontal cutting). To do. Then, the rectangular tofu dough is cut out by cutting (vertical cutting) with a plurality of round blades 17 of the vertical cutting round blade portion 18 at a fixed size in the traveling direction. Although the thickness of the sheet-like tofu dough 12 manufactured by the tofu dough manufacturing apparatus 10 for frying is not particularly limited, the thickness of the tofu dough produced for frying for rice loading is 7 to 9 mm, The amount is dehydrated to 74% based on the weight of the tofu dough.

  The apparatus 10 for producing deep-fried tofu dough according to the present embodiment includes a punching blade 22 that punches out four corners of adjacent rectangular tofu dough in a columnar shape. A punching blade portion 24 for chamfering a corner portion of the cut rectangular tofu dough or the rectangular tofu dough to be cut is provided. The punching blade portion 24 has positions corresponding to the gathering points of the four corners of the cut ear portion or the ear portion to be cut and the cut rectangular tofu dough or the tofu cut dough. The punching blade 22 may be used for punching. You may punch out simultaneously the gathering part of the four corners of these adjacent rectangular tofu doughs, the ear part, and the gathering part of the four corners of the rectangular tofu dough. The arrangement of the punching blades 22 in the punching blade part 24 may be two rows at a time, and if a plurality of the punching blades 22 are continuously arranged at specified locations, the four corners can be easily removed from one rectangular tofu dough. (See FIG. 8A). Moreover, if the punching blades 22 are arranged at intervals of four in the vertical and horizontal directions, two corners located in the diagonal direction can be chamfered from one rectangular tofu dough. (See FIG. 8 (B)) By punching at the same time, the corners of the adjacent rectangular tofu dough can be cut in a small number of steps, and the chamfered tofu dough can be produced efficiently.

  Moreover, as shown in FIG.6 (B) and FIG.7 (C), as for the tofu dough manufacturing apparatus 10 of this embodiment, the horizontal cutting blade part 16 is between the punching blade parts 24 which the punching blade part 24 adjoins. May be formed on the transverse cutting edge portion 16 connecting the two. Thereby, the horizontal cutting which cuts a tofu dough to required length, and the punching of a corner part are performed simultaneously. Further, the existing equipment may be modified and the horizontal cutting blade 16 may be removed by removing the horizontal cutting blade 15 to stop the horizontal cutting, or the horizontal cutting blade 16 may be stopped and removed, and the control device of the existing equipment can be used as it is. . In addition, the gathering part is an assembly of rectangular tofu dough arranged in 2 × 2 horizontal pieces, or two ears and two rectangular tofus regardless of the tofu dough that has been cut or is scheduled to be cut. Four corners in the center of the assembly with the fabric. And it is four corners where one corner of each separate tofu dough gathered. The size of the sheet-like tofu is not limited, and the blade spacing between the horizontal cutting blade portion 16 and the vertical cutting round blade portion 18 may be set to a size suitable for frying from this sheet-like tofu dough. Moreover, the location where the punching blade 22 contacts may be a flat cutting board, and the rubber plate 30 may be attached to reduce damage to the filter cloth.

  By using the manufacturing apparatus 10 for tofu dough for frying, it is possible to reduce the modification of existing facilities and to automate. The punched cut tofu is automatically taken out with a suction device, and the subsequent cutting of the tofu dough and the automatic supply to the fryer of the tofu dough can be performed by the conventional method, and regulated to an expensive dedicated corner There is no need to build a fly frame with a plate attached. Further, it is possible to make a normal rectangular frying and a frying that has a rounded corner or a rounded corner, and it can be set simply by turning the punching blade portion 24 on and off. Furthermore, the cost can be prevented from increasing by eliminating the need to replace the existing fly frame, which is very time-consuming.

  The apparatus 10 for producing tofu dough for frying according to the present embodiment may include a punching blade 22 that punches out a gathering portion of four corners of adjacent rectangular tofu dough into a square columnar shape or a column having four concave surfaces. FIG. 7A shows an enlarged view of the punching blade portion 24 portion provided with the punching blade 22 of the apparatus for producing tofu dough for frying in FIG. FIG. 7B is a plan view of the punching blade 22. FIG. 7C is a plan view of the punching blade 22 provided with the horizontal cutting blade 15. The apparatus 10 for producing tofu dough for frying according to the present embodiment may include a suction device 26 that sucks and removes a punched square columnar or columnar dough having four concave surfaces. The excess tofu dough is removed by the suction device 26, and the chamfered tofu dough can be manufactured. A suction device 26 may be provided in the punching blade 22. As an example of the suction device 26, a suction pad that can be sucked and discharged is provided inside the punching blade 22, and the corner portions of the punched excess tofu dough can be sucked and removed by the suction pad. As shown in FIG. 6, the tofu dough may be cut by the punching blade portion 24 after the tofu dough 12 having a predetermined width is cut horizontally, and the transverse cutting blade portion 16, the vertical cutting round blade portion 18, and the punching blade portion. The arrangement of 24 is not limited, and the order in which the tofu dough is cut is not limited. The tofu dough sucked and held by the suction pad can be easily discharged by jetting compressed air. Moreover, the time which discharges the punched tofu dough can be obtained by making a punching blade into multiple rows according to a horizontal cutting dimension. The punched tofu can be collected and used effectively. The punching blade portion 24 moves to the tofu waste takeout conveyor 28, discharges the tofu wastes onto the tofu waste takeout conveyor 28, and returns to the original punching position. Ears may be collected separately. In addition, the method for producing fried tofu and the apparatus for producing tofu dough for frying according to the present embodiment are also applicable when tofu dough is produced by a batch-type molding machine called a “mold box molding machine” other than a continuous molding machine. is there.

  Moreover, you may manufacture fried tofu dough combining the manufacturing apparatus 10 of the tofu dough for frying of this embodiment, and the frying apparatus which cooks a chamfered tofu dough in a plane-view rectangular frying frame. The chamfered tofu dough having four corners cut by the tofu dough producing apparatus is conveyed to a frying apparatus to produce fried oil. The chamfered tofu dough may be cooked while being divided into a plurality of pieces in the cooking apparatus or continuously conveyed by a plurality of frying frames. At this time, the fryer is divided into a plurality of oil temperatures, and each temperature is a dough preheating portion (80 to 90 ° C), a low temperature portion (vibration extension portion: 110 to 125 ° C), and a high temperature portion (brush portion: 150 to 180 ° C). And is fried in each process. Among these, in the low temperature part, water vapor is generated by heating the tofu dough, the dough floats, and the dough expands and expands accordingly. Here, a perforated plate called vibration is used to promote the expansion and expansion of the tofu dough while adjusting the shape, thereby promoting the evaporation of moisture in the tofu dough. After that, it is a process in a high temperature part called mustard for forming the surface of the fried chicken. In addition, if the frying frame used in the cooking device is a rectangular frying frame, it is not forcibly restricted when the tofu dough expands and extends. For this reason, the fried food can be manufactured in a shape in which the chamfered tofu dough is enlarged, and the corner of the fried food can be plumped to improve the texture.

Example 1
Sheet-like tofu dough (t = 8 mm) was used, and the set elongation was set to 1.74, 1.67, 1.60. Since the size of the frying is the same as the size of the rectangular frying frame 80 mm × 80 mm, the size of the rectangular tofu dough for each set elongation rate is 46 mm when the set elongation rate is 1.74. For x46 mm and a set elongation rate of 1.67 (= 80/48), it is 48 mm × 48 mm, and for a set elongation rate of 1.60, it is 50 mm × 50 mm. These tofu doughs are made with 80x80 frying frames, two small fryer are prepared, the oil temperature is set to low and high, and each time is set at low temperature 6 minutes and high temperature 10 minutes. It was fried by adjusting the low temperature and vibration so that the tofu dough extended to the full frame.

As shown in Table 1, the results show that when the elongation ratio is 1.74, the seasoning is soft and brittle, so it is not suitable for mechanically packing. When the elongation rate was 1.60 times, the thickness of the fried chicken tended to be thick, and the seasoning had a high skin density due to the increased density, resulting in a chewy texture. The intermediate elongation rate of 1.67 times was good because the seasoned epidermis was elastic. Therefore, a preferable set expansion rate is a value larger than 1.60 and smaller than 1.74, and a particularly preferable set expansion rate is 1.66 to 1.67. Furthermore, as a seasoning for business use, it was judged that the expansion rate of good frying was 1.67 times.

(Example 2)
When the angle of the tofu dough was cut off at an angle of 45 °, the shape of frying was simulated when the amount to be cut off and the actual elongation ratio varied between 1.60 and 1.74. The results are shown in Table 2. X, X, and Y in Table 2 are numerical values at the locations shown in FIGS. 1 (A) and 1 (B). This was performed for each size of the fabric for each design elongation rate. The size of the frying fly frame was 80 mm × 80 mm. With a tofu dough size of 46 mm × 46 mm with a design elongation rate of 1.74, the resulting frying size is likely to be small and out of specification. In particular, the underlined actual elongations are too small at 1.60 and 1.65. On the other hand, when the tofu dough size is 50 mm × 50 mm with a design elongation rate of 1.60, it may extend to the full fly frame and it may be difficult to take out the frying from the fly frame. In addition, when the actual elongation rate fluctuates higher as described above at a set elongation rate of 1.60 and a tofu dough size of 50 mm × 50 mm, the shape of the frying angle drop tends to be small especially in the underlined values. Therefore, it becomes a shape close to a rectangular shape, and it is highly possible that the entire frying is dense and the texture is poor. The design elongation rate 1.67 tofu dough size 48 mm × 48 mm tends to have a small change in the shape of the angle of falling when the actual elongation rate is changed, as shown in FIG. If managed to 67, the variation in shape is further reduced. For this reason, if the actual elongation rate is 96 to 1000% of the design elongation rate, there is little variation in the frying shape.

(Example 3)
We confirmed how much the corners of the dough were cut when it was made into an inari sushi. Cut the four corners of the rectangular tofu dough actually cut into 48mm x 48mm (t = 8mm) at 45 ° angle, and actually fry it in the 80x80 rectangular fly frame of the frying fryer and collect the sample. And evaluated. The amount of dropped corners was compared at 5 mm, 7 mm, 10 mm, and 15 mm in terms of the side length from the corner (x in the right figure of FIG. 1). In addition, after the oil frying process of this embodiment is performed for the rice cake type, the fried food is cut into half-shaped inari, and then five layers of fried food and a predetermined seasoning liquid are put into the packaging material, and seasoned by heat sterilization corresponding to chilled distribution. did. Using this seasoned frying, we checked the state of the ears at the corners of the inari sushi.

As shown in Table 3, there was no earing even when 5 mm was cut off, and in the middle 7 to 10 mm, the corners of the inari sushi were further rounded as a whole (10 mm cutting and frying in FIG. 3). The 15 mm cut-off was too much to cut off and became semi-circular with seasoning. Therefore, the appropriate amount of corner cut-off was determined to be 5 to 10 mm in terms of side length from the corner. Triangular braids cut diagonally even with an 80 mm x 80 mm lifter needed only two diagonal corner cuts out of the four corners, and the triangular inari sushi had a rounded apex. In this embodiment, the frontage is about 80 mm, which is 80 mm × 80 mm, but there are various sizes of frying. What is necessary is just to drop a 45 degree angle | corner by the length of about 15 to 21% of the side length of tofu dough from the corner | angular of the short side of the frying which corresponds to a frontage when making an inari sushi. (Drying 80mm = 10 to 21% of dough 48mm is equivalent to 5 to 10mm Fried 60mm = 10 to 21% of dough 36mm is equivalent to 3.5 to 8mm)

Example 4
In Example 3 described above, the corner of the tofu dough was linearly cut at 45 °, and the resulting fried oil was an octagonal shape with chamfered corners. In order to make the corners rounder, the corners of the tofu dough were cut into arcs. The radius of the circular arc of the blade is 25 mm corresponding to about 50% of the fabric size 48 mm, and as shown in FIG. Seasoned frying was made by the procedure and compared with (Example 3). As shown in Table 4, frying was obtained with a rounded corner. In addition, as described above, even when frying the tofu dough with a straight cut at 45 ° and chamfering the fried corner, the corners are rounded after the seasoning process, so they are filled with shari and loaded with inari. However, there was no big difference from the product cut in this arc shape.

(Example 5)
The installation structure of the diamond punching device installed at the exit of the continuous molding machine of the actual frying production line was as shown in FIG. 6, and the corner portions of the rectangular tofu dough were cut to produce a chamfered tofu dough. 8A and 8B show a cutting method of the sheet-like tofu dough, the line in FIG. 8 shows the cutting position, the broken line is before cutting, and the solid line is after cutting. A horizontal cutting blade 16 having a horizontal cutting blade 15 is cut in a horizontal direction, a cutting blade 24 having a punching blade 22 is cut in an oblique direction, and a vertical cutting round blade 18 having a round blade 17 is cut in a vertical direction.

(Example 6)
Five rounds of rounded frying are placed, put into a 60 mm deep frame made of stainless steel perforated plate of a size that just fits the frying, and the stainless perforated plate is covered from above. This was put in hot water of 70 ° C. to 90 ° C. and periodically shaken in water to drain oil. After taking out the whole frame from hot water, the whole frame was cooled with running water. Then, it pressed and dehydrated from the top with the frying in the frame. It was squeezed so as to be 1.1 to 1.5 times the weight of the original oiled weight. FIG. 9 shows the frying that has been dewatered after de-oiling, and the test results are shown in Table 5. As shown in Table 5, the corner portion of the after-compression frying was deformed in an arc shape. Especially those with a temperature of 90 ° C. were rounded.

(Example 7)
The triangle inari, which is made by slicing a square-shaped deep-fried tofu, has a conspicuous “striking” because the corner of the frying is the top of the inari sushi. Only the two diagonal corners of the 48 mm × 48 mm tofu dough were flicked after 10 mm from the corners. After performing the oil draining process of the present embodiment, the corners that are not dropped as shown in FIG. 2 (B) are cut diagonally, and this frying and the predetermined seasoning liquid are stacked on the packaging material. Put in a vacuum package. This was cooked by heat sterilization corresponding to chilled distribution. About 25 g of shari was packed by hand into the resulting seasoned triangular pattern, and the shape of the completed triangular inari sushi was confirmed. The apex was rounded and it became a handmade-style triangular inari sushi.

(Example 8)
The effects of these inventions were confirmed using inari sushi. The four corners of the tofu dough 48 × 48 were dropped at 10 mm positions from the corners, and fried with a rectangular fly frame to obtain a frying (size 80 × 80). Five pieces of this deep-fried oil were put into a mold made of stainless steel perforated plates, drained at 90 ° C. for 3 minutes, and squeezed and dehydrated so as to be 1.3 times the weight of the original deep-fried after cooling with running water. After that, the fried food was taken out, cut into half-shaped rice-carrying rice cakes and impregnated with a predetermined seasoning liquid, and then the fried food and the seasoning liquid were put into a packaging material and vacuum packaged. This was heat sterilized corresponding to chilled circulation, cooled to 10 ° C., and seasoned frying. The product was opened and hand-packed with 25 g of shari to produce an inari sushi, and sensory evaluation was performed. For comparison, the fried (manufactured by rectangular fried food) produced by filing a rectangular tofu dough and the fried (manufactured by fried frame) produced using a fried frame with restricted corners were evaluated, and the results are shown in Table 6. The corner of the Inari sushi was naturally rounded, with no cornering and no cornering. In addition, a sensory test of the texture with five panelists resulted in less crunching at the corners, and it was possible to improve the disadvantages of the rice-loading method of the known method that produced fried food with rounded corners in the fly frame.

5 panelists, 5 grades of square corners: remarkable corners 5-no corners 1
Corner texture: crunchy 5-equivalent to abdomen 1

Tofu dough manufacturing equipment 10
(Before cutting) Tofu dough of specified width 12
Transport line 14
Horizontal cutting blade 15
Horizontal cutting edge 16
Round blade 17
Vertical cutting round blade 18
Squeezing device 20
Punching blade 22
Punching blade 24
Suction device 26
Tofu removal conveyor 28
Rubber plate 30

Claims (15)

A cutting process for cutting the tofu dough into a rectangular tofu dough size in consideration of the vertical and horizontal set elongation rates due to expansion relative to the rectangular fly frame in plan view;
Before and after the cutting step, chamfering step of chamfering the four corners or two diagonally located corners of the cut rectangular tofu dough or the rectangular tofu dough to be cut;
Storing the chamfered tofu dough formed by the chamfering step in the frying frame, and performing a swelling process at an actual elongation rate equal to or less than the set elongation rate by a frying device,
A method for producing frying, characterized in that four corners or two corners located in one diagonal direction produce chamfered or rounded frying.   Furthermore, the process of seasoning is included, The manufacturing method of the fried chicken of Claim 1 characterized by the above-mentioned.   The method for producing frying according to claim 1 or 2, wherein the set elongation rate is a ratio of a side length of the rectangular tofu dough and a side length of the frying frame. In the cutting step, the tofu dough having a predetermined width is continuously conveyed, and the tofu dough having the predetermined width is cut into a plurality of rows in the middle of the conveyance,
In the chamfering step, a rectangular rectangular tofu dough or cut by punching out the gathering portions of four corners of the cut rectangular tofu dough adjacent to the cut or rectangular tofu dough to be cut into columns. 4. The method for producing fried chicken according to any one of claims 1 to 3, wherein corners of a predetermined rectangular tofu dough are chamfered.   5. The method for producing frying according to claim 4, wherein, in the chamfering step, the gathering portions of the four corners of the tofu dough are punched into a quadrangular columnar shape or a columnar shape in which the four surfaces form a concave surface.   When chamfering the rectangular tofu dough in a flat shape, the length of the chamfered portion of the corner with respect to the rectangular tofu dough is 10 to 21% of the short side length of the rectangular tofu dough. The method for producing fried chicken according to any one of claims 1 to 5, wherein:   When the rectangular tofu dough is chamfered in an R shape, the length between the intersection of the R surface and the diagonal line of the rectangular tofu dough and the vertex of the rectangular tofu dough is set to the rectangular shape. The method for producing fried chicken according to any one of claims 1 to 5, wherein the length of the diagonal line of the tofu dough is 4 to 11%.   The fried food fried in a frying device is placed in a rectangular perforated plate mold that matches the size of the fried food, and the oil is drained with hot water at 70 ° C or higher to soften the epidermis, followed by pressing and dehydrating. The manufacturing method of the deep frying according to any one of claims 1 to 7, wherein the frying has a shape with rounded corners.   Fried oil produced by the method for producing fried food according to any one of claims 1 to 8.   The frying is according to claim 9, wherein the frying is a frying for rice loading. A conveying line for continuously conveying tofu dough of a predetermined width;
A transverse cutting blade portion provided on the conveying line and provided with a transverse cutting blade that sequentially cuts the tofu dough conveyed on the conveying line into a required length;
A vertically-cut circular blade portion provided with a round blade that is disposed on the conveyance line and cuts the tofu dough conveyed on the conveyance line into ears on both sides and a plurality of rows between the ears;
Punching to chamfer the corners of a cut rectangular tofu dough or a rectangular tofu dough to be cut, provided with a plurality of punching blades that punch out four corners of adjacent rectangular tofu dough into a columnar shape An apparatus for producing tofu dough for frying, comprising a blade portion.   The horizontal cutting blade portion is formed in a horizontal cutting blade portion connecting adjacent punching blade portions of the punching blade portion, and the cutting of the tofu dough to the required length and the punching of the corner portion are performed simultaneously. The apparatus for producing tofu dough for frying according to claim 11.   13. The apparatus for producing tofu dough for frying according to claim 11 or 12, wherein the punching blade portion punches the tofu dough into a square columnar shape or a columnar shape having four concave surfaces.   The apparatus for producing tofu dough for frying according to any one of claims 11 to 13, further comprising a suction device that sucks and removes the columnar tofu dough punched by the punching blade portion.   The said suction device is provided in the said punching blade, The manufacturing apparatus of the tofu dough for frying of Claim 14 characterized by the above-mentioned.