JP2017108700A - Fried tofu production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of fried tofu having rich taste or flavor, using high-concentration soybean milk used for production of silky tofu, firm tofu or the like.SOLUTION: A fried tofu production method has a solidification step for solidifying soybean milk having a solid portion concentration of 8 wt% or more and 15 wt% or less without being separated from hot water, a dough production step for producing planar dough by squeezing the obtained coagulum, and a frying step for frying the obtained dough.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing fried chicken.

Fried oil is made by adding a coagulant to soy milk to coagulate protein, pouring this coagulated product into a mold box, pressing and draining the dough, frying this dough with low temperature oil and expanding it, Manufactured by evaporating the water by frying in hot oil.
As the soy milk for frying, the soymilk soaked in water is heated with kure ground with water, and then added with water immediately after the heating step. Water is added to provide the dissolved oxygen necessary for the dough to expand when fried with cold oil. Deep-fried soybean milk has a low solid content of 3 to 5% by weight because water is added. Deep-fried fried chicken made from soy milk with a low solid content has a low concentration of ingredients that contribute to taste, such as water-soluble sugars and organic acids in soy milk, and also removes ingredients that contribute to taste along with a large amount of moisture during pressing. It is. Therefore, the tofu dough produced from soymilk having a low solid content has poor taste and flavor, and fried fried dough is also unsavory.

  Fried chicken is produced from soy milk having a low solid content, and soy milk having a high solid content for producing tofu cannot be used as it is. Therefore, the manufacturer needs two types of equipment, that is, a tofu production line and a deep-fried production line, and requires considerable space and cost. In addition, it is possible to share a cotton tofu production line with a coagulation and pressing process for frying, but even in this case, it is necessary to make soy milk separately, so it is necessary to control the quality of soy milk according to the application, and it is not efficient. Absent.

  In Patent Document 1, high-concentration soy milk is coagulated while supplying air to produce silky tofu with a large amount of water retention, and after the tofu is crushed, it is formed into a block-shaped tofu, and the molded block A method has been proposed in which fried dough is cut and deep-fried dough having a cut surface as an upper and lower surface is produced. The method described in Patent Document 1 requires fine adjustment of the degree of crushing and the pressing pressure at the time of molding, and it is difficult to produce fried chicken of a certain quality. In addition, the block-shaped tofu is cut after being tightened at a low temperature. This is because immediately after molding, the block-shaped tofu has a large water content and is soft and difficult to cut.

In addition, recent changes in taste are remarkable, and tofu with flavors such as tomatoes and pumpkins can be seen. However, even if fried fried food is added with a water-soluble seasoning raw material to soy milk, the added seasoning raw material is removed at the time of squeezing, so the taste becomes thin. In order to impart sufficient taste, the concentration of the seasoning raw material may be increased. However, if a seasoning raw material that is almost removed during pressing is added at a high concentration, the cost increases.
As seasoned fried foods, there are seasoned fried foods that are seasoned after frying, but it is difficult to season with insoluble seasonings, and it is unsuitable for eating such as fried foods.

Japanese Patent Laid-Open No. 10-127248

  An object of the present invention is to provide a method for producing deep-fried fried chicken using a high-concentration soymilk used for producing silken tofu, cotton tofu and the like.

  As a result of intensive studies, the present inventors have been able to produce deep-fried fried chicken with a high concentration of soymilk with a solid content of 8% by weight to 15% by weight used in the production of silked tofu and cotton tofu. In addition, it has been found that deep-fried fried chicken can be produced by adding a seasoning to soy milk in the coagulation step.

The specific configuration is as follows.
1. A coagulation step for coagulating soymilk having a solid content concentration of 8% by weight or more and 15% by weight or less without being separated.
A dough production process for producing a flat dough by squeezing the obtained coagulum,
Frying process of frying the obtained dough,
A method for producing fried chicken, comprising:
2. In the coagulation step, the soymilk is coagulated in the presence of air. The method for producing fried chicken according to claim 1.
3. In the coagulation step, the soymilk added with either the flavor raw material, the seasoning or both is coagulated. Or 2. The method for producing fried chicken according to claim 1.

Using high-concentration soymilk with a solid content of 8% by weight or more and 15% by weight or more as it is and solidifying without separating it, the soy flavor does not become thin and thin, so a richly fried deep-fried Can be manufactured. Even when high-concentration soymilk is used, it can be expanded in the frying step by coagulating soymilk in the presence of air.
Since the manufacturing method of this invention does not isolate | separate a distortion at a coagulation | solidification process, deep-fried deep frying can be manufactured by adding a flavor raw material and a seasoning to soymilk before coagulation | solidification.

"Coagulation process"
The soy milk used in the method for producing fried fried food of the present invention is not particularly limited, and soy milk according to a conventional method is used. The soy milk according to the ordinary method means soy milk obtained by grinding soybeans sufficiently immersed in water together with water, boiling the obtained koji juice, and then separating the okara. In addition, the method for producing deep-fried fried food of the present invention uses soy milk having a solid content concentration of 8% by weight to 15% by weight. As the solid content concentration is higher, a deep-fried fried food can be produced. Therefore, the solid content concentration is more preferably 10 wt% or more and 15 wt% or less. Here, the value of the solid content is a value obtained by drying soymilk with a constant temperature dryer at 105 ° C. until it becomes a constant weight and multiplying the value obtained by dividing the residue weight (dry soymilk solid content) by the weight of soymilk by 100. is there.

  The soy milk temperature in the coagulation step is preferably 60 ° C. or higher, and more preferably in the range of 70 ° C. or higher and 90 ° C. or lower because a coagulated product having water retention can be produced in a short time. If the soy milk temperature is less than 60 ° C, it takes time to solidify, and it tends to adhere to the cloth used during press dehydration, and the yield decreases or time is required during press dehydration, resulting in decreased productivity. To do. If the soy milk temperature is higher than 90 ° C., the coagulation rate is too fast, and it is very difficult to produce a coagulated product having water retention.

  Coagulant is crude seawater magnesium chloride, magnesium chloride, calcium chloride, calcium sulfate, magnesium sulfate, glucono delta lactone, citric acid, gluconic acid, lactic acid, acetic acid, tartaric acid, malic acid, succinic acid, fats and / or glycerin fatty acids What contains 1 type (s) or 2 or more types chosen from the emulsion type coagulant containing ester etc. can be used. From the viewpoint of taste, those mainly composed of crude seawater magnesium chloride and magnesium chloride are preferred. The coagulant can be used in an addition amount used in the production of a conventional fried dough.

In the coagulation process, the soy milk is coagulated in the presence of air. As a method of causing air to exist in soy milk, a method is generally employed in which air is injected from a pipe before a pump that transfers soy milk to a mold for coagulating soy milk, and the air is dispersed in the soy milk at the same time as the soy milk is transferred. In addition, it is possible to make the injected air exist by the generation principle of a device that disperses the injected air by high-speed stirring or microbubbles.
The particle size of air bubbles contained in soymilk is preferably in the range of 200 to 500 μm. Since the soy milk used in the production method of the present invention has a high solid content concentration and a high viscosity, the rising speed is slow even if the bubble particle size is large, and the soy milk can be coagulated with bubbles contained therein.

  In the production method of the present invention, by using soy milk having a high solid content concentration, a tofu-like coagulated product having water retention is obtained, and “yu” (water) is not separated during coagulation. In the production method of the present invention, since “yu” is not separated, the taste and flavor of soybean remain in the coagulated product, and by using this coagulated product as a dough, it is possible to produce a deep-fried fried chicken.

"Dough manufacturing process"
The obtained solidified product is put in a mold box, and is pressed and dehydrated by a press machine to obtain a plate-like fried dough. In the production method of the present invention, since the dough is produced from a tofu-like coagulum having water retention, the water content of the obtained dough is 75 to 85% by weight. On the other hand, dough obtained from conventional soymilk having a low solid content concentration has low water retention and a water content of about 70% by weight. The water content of general cotton tofu is about 85% by weight, and the water content of silken tofu is about 90% by weight. The dough obtained by the production method of the present invention has a moisture content approximately equal to that of cotton tofu and can be handled without cooling.

"Fried process"
Fried oil is obtained by frying the obtained dough with oil in the order of a low temperature of 110 ° C. to 120 ° C. and a high temperature of 150 ° C. to 200 ° C.

EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to these Examples.
[Example 1]
Soybeans (Enyama from Toyama Prefecture) were washed and soaked in water by a conventional method, and then ground with a grinder while adding a small amount of water to obtain kure soup. After adding an antifoaming agent (product name: Creton Power, manufactured by Kao Corporation) to this soup, it is heated to 100 ° C. using steam, and after reaching the temperature, it is pressed and dehydrated. A weight percent soymilk was obtained.
After the soymilk and air were dispersed by a disperser capable of stirring at high speed, a coagulant was added to obtain a coagulated product. Soy sauce did not separate during solidification. As the coagulant, a 30% by weight aqueous solution of magnesium chloride (product name: Soft Wafer, manufactured by Ako Kasei Co., Ltd.) was used, and added to the soymilk as magnesium chloride in an amount of 0.33% by weight. Air was supplied at a flow rate of 300 ml / min for a soymilk flow rate of 30 kg / min. This coagulated product was aged for 20 minutes, then placed in a mold box and squeezed and dehydrated with a press to obtain a flat fried dough for frying.
[Example 2]
Deep-fried dough was obtained in the same manner as in Example 1 except that 4.6% by weight of mirin (made by King Brewing Co., Ltd., trade name: Hon Mirin) was added to the soymilk.

[Comparative Example 1]
Soybeans (Enray from Toyama Prefecture) were washed and soaked in water by a conventional method, and then ground with an appropriate amount of water by a grinder to obtain kure soup. After adding an antifoaming agent (product name: Creton Power, manufactured by Kao Corporation) to this soup, heat it to 100 ° C using steam, press and dehydrate after reaching the temperature, temperature 75 ° C, solid content concentration 3 weight % Soy milk was obtained. Compared with Example 1, the amount of added water was large, so the solid concentration was low.
After the soymilk and air were dispersed by a disperser capable of stirring at high speed, a coagulant was added to obtain a coagulated product. As the coagulant, a 30% by weight aqueous solution of magnesium chloride (product name: Soft Wafer, manufactured by Ako Kasei Co., Ltd.) was used, and added to the soymilk as magnesium chloride in an amount of 0.33% by weight. Air was supplied at a flow rate of 300 ml / min for a soymilk flow rate of 30 kg / min. The obtained coagulated substance was floating, and the separated sag was seen below it. The obtained coagulated material was aged for 20 minutes, then placed in a mold box and squeezed and dehydrated with a press machine to obtain a flat fried dough for frying.
[Comparative Example 2]
A fried dough was obtained in the same manner as in Example 2 except that the soy milk obtained in Comparative Example 1 was used.

The dough for frying obtained in the above Examples and Comparative Examples was deep-fried with low-temperature (110 ° C.) oil and then deep-fried with high-temperature (160 ° C.) oil for 4 minutes to produce deep-fried.
The fried oil using the dough obtained in Example 1 felt a flavor and sweetness like roasted soybeans. On the other hand, when the fried food using the dough obtained in Comparative Example 1 was used, the flavor and sweetness of soybeans were not felt.
The fried chicken using the dough obtained in Example 2 felt the sweetness of mirin. On the other hand, the fried food using the dough obtained in Comparative Example 2 did not feel the sweetness of mirin. This is because the concentration of mirin added to soy milk is low due to the large amount of water to be dehydrated.
By the production method of the present invention, it was possible to obtain deep-fried fried foods that were rich in taste and flavor, and could be easily seasoned.

Claims (3)

A coagulation step for coagulating soymilk having a solid content concentration of 8% by weight or more and 15% by weight or less without being separated.
A dough production process for producing a flat dough by squeezing the obtained coagulum,
Frying process of frying the obtained dough,
A method for producing fried chicken, comprising:   The method for producing fried chicken according to claim 1, wherein in the coagulation step, soy milk is coagulated in the presence of air. The method for producing fried chicken according to claim 1 or 2, wherein in the coagulation step, soy milk to which any one or both of a flavor raw material and a seasoning is added is coagulated.