JP2016202163A - Method for producing ganmodoki using non-dehydrated soybean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing Ganmodoki (deep fried bean curd mixed with thinly sliced vegetables), capable of producing using as the raw material of Ganmodoki, non-dehydrated soybean curd, especially therein, silk-like soybean curd and filled soybean curd having a high moisture content, and producing using soybean curd to be industrial waste in the present such as so-called loss soybean curd like badly shaped soybean curd and broken soybean curd, and excessively produced soybean curd.MEANS FOR SOLVING THE PROBLEM: Ganmodoki which is excellent in moldability of dough and shape retention at frying, and has soft, smooth and flavorful product texture is obtained by a method for producing Ganmodoki including a step of adding soybean flour, powder dry bean curd lees, pregelatinized starch, and dry albumen to non-dehydrated soybean curd or waste soybean curd followed by mixing and kneading.SELECTED DRAWING: None

Description

Detailed Description of the Invention

The present invention is a cancer-free manufacturing method that eliminates the significant hassle of dehydration and increases productivity, but also smooth, savory, freezing-free cancer, fresh-fried, and oil-free cancer We will provide a manufacturing method for making Modoroki-like products.

Examples of soy protein side dishes include cancer throb, fresh fried, deep fried, and Takano tofu. Among them, Ganmodoki traditionally uses cotton tofu, dehydrated under gravity or pressure for a long time, then crushed, blended with yam, and chopped carrots, hijiki, kelp, shiitake mushrooms, sesame seeds, etc. Ingredients were mixed, molded into a certain size, and then fried.

As a technique related to the production of cancer, the dough obtained by mixing tofu and soy protein is heated in oil to the extent that the surface is solidified, and a method for producing a tofu processed food that is heated with moist heat (see Patent Document 1), There is disclosed a method for producing cancer mushrooms (see Patent Document 2), which comprises adding a starch derivative to a tofu dehydrated dough made mainly of soybeans.

However, when producing non-dehydrated tofu such as silk tofu (hereinafter referred to as “silk tofu”) to the dough, it is difficult to mold, There is a problem that the dough scatters, and there is a problem that the internal structure collapses during cooking, and a solution has been desired.

On the other hand, treating tofu such as silk tofu and filled tofu as industrial waste not only increases the yield of the entire factory, but also requires expensive treatment costs and burdens on excess wastewater treatment. , That reduction has been demanded.

JP 2000-102358 A JP 2001-008656 A JP 2010-178706 A JP 2014-124138 A JP 2006-87309 A JP 2004-236598 A JP 2006-87309 A JP 2010-233521 A JP 2004-236636 A

The object of the present invention is tofu that has not been dehydrated, among which silk tofu with high moisture content, filled tofu can be used as a raw material, and other tofu including other tofu with low moisture content, cotton tofu, and soft tofu. Can be used as a raw material. Furthermore, the present invention is to provide a method for producing cancer that does not completely dehydrate such tofu including the loss tofu and the like.

As a result of earnest research to solve the above problems, it was separated into non-dehydrated tofu and Ross tofu soy protein, soy flour, dried ground okara, pregelatinized starch, dried egg, tofu coagulant, thickening polysaccharide And knead and form the resulting dough by a conventional method.
It can be molded easily, and when it is fried, there is no scattering of the dough at the time of frying, it is soft, glossy, flavored than the cancer made by ordinary methods, It became quality.
The present invention overturns the established theory that if a tofu dehydration step is not provided, it is not possible to make cancer from raw tofu.

By implementing the production method of the present invention, most of okara is currently disposed as industrial waste, but this is reused, and its significance is great.
On the other hand, okara contains abundant dietary fiber and minerals. Reusing it leads to eating whole soybeans, which is also beneficial for health. Okara also makes it easy to mold the dough and improves shape retention (sitting). On the other hand, the product has a soft texture, and there is no disruption of the internal structure, and a product with a flavor is obtained.

The tofu used in the present invention may be any tofu, i.e., silk tofu, filled tofu, cotton tofu, soft tofu, especially tofu with high water content, silk tofu, filled tofu and their loss tofu, The merit can be greatly demonstrated.

The outline of the manufacturing method of the said tofu is demonstrated below. Soak soybean in water and swell. Crush it with a grinder, grinder, etc. while adding ground water to it, and obtain kure. This is cooked and then separated into soy milk and okara. A coagulant is added to the soy milk and stirred to coagulate the soy milk, which is solidified without filtering or filtering to produce cotton tofu, soft tofu or silk tofu, filled tofu. These tofus are squeezed, not squeezed, the water content is different and each contains 85 to 90% by weight of water.

Non-dehydrated tofu as referred to in the present invention is a process of cutting the resulting tofu into an appropriate size, dewatering by applying pressure to the tofu using drainage by its own weight, press-type dehydrator, screw-type dehydrator. It means something that has not passed.

The powdered soy protein used in the present invention is a protein containing a large amount of protein after defatting and removing saccharides, and preferably has a protein content of 90% or more on a dry basis, and also has a gelling power. It is preferable that it is a thing.
The soy flour is a full fat soy flour that is deodorized and finely pulverized after peeling.
The dry ground okara preferably has a fine size of 100 mesh or less.

There are no particular restrictions on the amount of powdered soy protein, full-fat soy flour, or dry ground okara used in the method for producing cancer candy according to the present invention, but it is desirable that the amount be 3 for non-dehydrated tofu. In total, it is 10 to 40% by mass, and more preferably 10 to 20% by mass.
The ratio of these three members is not particularly limited, but is preferably 2 to 5: 1 to 2: 1 to 4.

The pregelatinized starch used in the present invention is usually corn starch, potato starch, tapioca starch, wheat starch, rice starch and processed starch obtained by subjecting these to etherification treatment, ester treatment, crosslinking treatment, acid treatment alone or in combination. It is the one that has been alpha-treated by the method. Among these, tapioca starch and potato starch that are pregelatinized are desirable. A commercial product can be used for the starch.

Although there is no restriction | limiting in particular in the addition amount of the pregelatinized starch used for manufacture of the cancer return of this invention, Preferably it is 1-20 mass% with respect to the tofu which is not spin-dry | dehydrated, More preferably, it is 1-10 mass. %.

The dried hen's egg used for the production of the cancer mash according to the present invention may be whole egg or egg white, but egg white having a high gelling power is preferred, and the amount added is 0.5 to 20% by mass relative to non-dehydrated tofu. And more preferably, it is 1-10 mass%.

Examples of the thickening polysaccharide used in the method for producing a cancer remedy according to the present invention include silicium sheet gum, guar gum, xanthan gum, locust bean gum, arabic gum, pectin, and alginic acid. Among them, psyllium sheet gum is most preferable. The addition amount is 0.1 to 15% by mass with respect to non-dehydrated tofu, and more preferably 0.1 to 10% by mass.

According to the method for producing a cancer repellent of the present invention, non-dehydrated tofu, and the tofu coagulant contains 0.1 to 10% by mass of bittern (magnesium chloride preparation) having a rapid coagulation reaction, and more preferably 0.1 to 0.1% by mass. ˜5 mass%.

The method of adding powdered soy protein or the like to non-dehydrated tofu and mixing is not particularly limited, and it suffices if all are homogeneously mixed. For example, after first crushing non-dehydrated tofu, powdered isolated soy protein, soy flour, ground okara, alpha starch, chicken egg, thickening polysaccharide, and coagulant for tofu are placed in a powder mixture and crushed. In addition to tofu, mix and knead the whole. As a method of mashing or mixing and kneading, a known method may be used. For example, a cancer kneader, a grinder, a silent cutter, or the like can be used.

There are no particular restrictions on the method of forming the dough, but there are methods such as hand molding, drum molding, molding (molding) molding, filling with a molding machine, etc., and the shape is spherical, elliptical, triangular, square, It can be arbitrarily shaped, such as a bowl shape.

There are no particular restrictions on the method of filing the formed dough, and any conventional method can be used.
In the multistage heating, the frying temperature and the time zone are 3 to 10 minutes in the temperature zone of the bass portion 110 to 140 ° C, and 1 to 5 minutes at 160 to 180 ° C in the high temperature portion.
Any oil may be used as long as it is an edible vegetable oil, such as soybean oil, rapeseed oil, rice oil, and palm oil.

In some cases, it is made by adding a portion of silk tofu or filled tofu to the dehydrated cotton tofu, but making it based on 100% silk tofu or filling tofu is frying. Occasionally the dough scatters and has been considered impossible until now.

Examples of the present invention will be specifically described.

Silk tofu, filled tofu, cotton tofu, etc. are all obtained by known methods.

Production of cancer muddy [Raw materials]
Isolated soy protein (Solby 4000; Nisshin Oilio Co., Ltd.)
Soy flour (Alpha Plus HS-600; same as above)
Dry ground okara (Dry 150; Okaraya Honpo)
Alpha starch (Matsunoline 250 or 350; Matsutani Chemical)
Coagulant for tofu, magnesium chloride (Microneo extract; Yoshikawa Shoji)
Thickening polysaccharide (Healthy gum; OSP Gokyo Food & Chemical Co., Ltd.)

Silk tofu and filled tofu are crushed with a food processor (model MK-47; manufactured by Panasonic) for 30 seconds, then another 20 seconds, separated soybean protein, soybean powder, dried ground okara, α starch, dried chicken egg, A thickened polysaccharide and a tofu coagulant previously blended are added to the crushed tofu, and further mixed and kneaded. The mixture is mixed three times up and down, mixing is repeated, and homogenization is measured. Each was kneaded for 60 seconds to adjust the dough.
Next, chopped carrot, hijiki and further mixed, 40 g / ke of dough is formed into a disk shape by hand, and the formed dough is rapeseed oil, 130 ° C. × 3 minutes in the low temperature part, 165 ° C. in the high temperature part I fried under conditions of 2 minutes and got cancerous.

官能検査の結果、外観、風味とも試作品の方が高い評価を得た。This was compared with a commercially available cancer control as a control. Table 2 shows the results of a sensory test of the boiled food. The cooking was performed according to the formulation shown in Table 1.

As a result of the sensory test, the prototype was highly evaluated in terms of appearance and flavor.

The present invention uses soybeans, which are called field meat, as the main raw material, and also reuses okara, which is considered to be industrial waste, to increase the content of plant fibers and maximize the use of soybean material, which is called field meat. It became a thing.
It was found that cancerous slaughter could be produced quickly and easily by a revolutionary manufacturing method that completely eliminated the most troublesome tofu dehydration process.
The finished product was good in appearance, texture, and flavor, and finished with high-quality high protein foods and high dietary fiber foods.
Furthermore, environmental and resource issues have become major themes recently. Resource (soybean) loss countermeasures, industrial waste and wastewater treatment are urgent issues.

Claims (5)

Non-dehydrated high moisture content silk tofu, filled tofu, cotton tofu, soft tofu, or these tofu etc., isolated soy protein, soy flour, dried ground okara, alpha starch, dried chicken egg, thickening polysaccharide A method for producing a cancer-like food without going through an oil preparation process, characterized by adding a tofu coagulant, mixing and stirring, and forming a paste that can be molded The method according to claim 1, wherein a thickening polysaccharide psyllium sheet gum is used, and 0.1 to 10% by weight is added per non-dehydrated tofu. 2. The method according to claim 1, wherein the dried crushed okara is used for food, and 0.5 to 25% by weight of non-dehydrated tofu is added to the fine particles of 100 mesh (15 microns) or less. Law 2. The method according to claim 1, wherein dried chicken eggs are used, and 0.1 to 10% by weight is added per non-dehydrated tofu. 2. The method according to claim 1, wherein the total amount of dry powder such as isolated soy protein is added in an amount of 10 to 25% by weight based on non-dehydrated tofu.