JP2021145576A - Method for producing fried soybean curd product, and fried soybean curd product produced by the production method - Google Patents

Abstract

To provide a method for producing fried soybean curd products having a high yield, not inferior to products using a bittern in stability of frying elongation and fineness of texture, and free from becoming hard two or three days later like a product using a bittern, to provide a production method capable of continuously mass-producing the fried soybean curd products, and to provide fried soybean curd products produced by the production methods.SOLUTION: A method for producing fried soybean curd products includes a step of stirring and dispersing by a low shear centrifugal stirring body, a coagulant for soybean curd as a water-in-oil emulsified bittern containing no emulsifier and having delayed effective, and soybean milk.SELECTED DRAWING: Figure 1

Description

The present invention provides a method for producing fried tofu, which has a high yield and is not inferior to that using bitter juice in terms of stability of fried tofu and fine texture, and a production method capable of continuously mass-producing such fried tofu. Regarding fried tofu produced by the manufacturing method of.

Conventionally, as a method for producing fried tofu, it is common to disperse a coagulant in soymilk obtained by squeezing soybeans and react with soybean protein to fried tofu dough produced by coagulation. There are various coagulants used, but there are inorganic salts of magnesium chloride, magnesium sulfate, and calcium chloride as coagulants that have a mild sweetness and enhance the soybean flavor. Bittern, which has been used for a long time, is also an inorganic salt whose main component is magnesium chloride.

However, the bittern of these inorganic salts reacts very quickly with soybean protein and coagulates quickly, and the coagulation reaction partially proceeds before it is uniformly dispersed in soymilk, resulting in poor yield and texture. Therefore, in order to obtain a uniform tofu dough for fried tofu, it is limited to batch-type small-quantity production in which soymilk and bittern are agitated and dispersed in a bucket, and a continuous mass-production method has not been established. ..

In addition, conventional fried tofu using bittern has a low yield and a large amount of wastewater (whey water) is generated in the manufacturing process, so that wastewater treatment has been a problem. Further, although the bittern-based product has a good taste, it has a problem that it becomes hard after 2 to 3 days.

Therefore, in recent years, in mass production of tofu, a coagulant for tofu, which has a slow-acting effect by controlling the rate of an inorganic salt having a high coagulation reaction rate, mainly magnesium chloride, has been used. As a method of delaying, a fast-acting inorganic salt was emulsified or dispersed in a water-in-oil type with an emulsifier which is a fatty acid partial ester of polyhydric alcohol or polyglycerin to prepare an inorganic salt-based coagulant composition (Patent Documents 1 to 5). It is a thing. In general, many emulsifiers have surface activity to reduce the interfacial tension at the interface between inorganic salts and edible oils and fats, and emulsify and stabilize them. The emulsified bittern containing such an emulsifier is continuously dispersed in soymilk in the production line with a stirrer and used for mass production of tofu.

However, when fried tofu is produced using emulsified bittern containing such an emulsifier, it is inferior to fried tofu using bitterness in terms of stability of fried food and fine texture, and it has a lot of swelling. Was inappropriate. In addition, since it contains a large amount of water after solidification, there is a problem that it takes time to press the water for draining. Further, since the bittern itself is expensive to emulsify, it is difficult to spread it for the production of fried tofu, and there is also a background that bittern and glucono delta lactone (GDL) are generally used.

Patent No. 291249 Patent No. 3516298 Patent No. 4105674 Japanese Unexamined Patent Publication No. 2006-94831 Patent No. 4800106

Therefore, the present invention has a high yield, is not inferior to that using bitter broth in terms of stability of frying and stretching and fineness of texture, and does not become hard after 2 to 3 days as that using bitter broth. The challenge is to provide a method for producing fried tofu that can be quickly pressed for drainage, a production method that can continuously mass-produce such fried tofu, and the fried tofu produced by those production methods. Is to be.

The present invention solves the above-mentioned problems, and includes a step of stirring and dispersing a coagulant for tofu, which is a water-in-oil emulsifying bittern that does not contain an emulsifier and has a slow-acting effect, and soymilk with a low-shear centrifugal stirrer. It is a manufacturing method of the kind.

Further, the present invention is provided in a step of adding a coagulant for tofu, which is a slow-acting water-in-oil emulsifying bittern containing no emulsifier, to soymilk and in a supply line in which the soymilk to which the coagulant is added is distributed. A method for producing fried tofu, which comprises a step of stirring and dispersing soymilk and the coagulant with a low-shear centrifugal stirrer.

Further, in the present invention, the low shear centrifugal stirrer is rotatably supported by a shaft portion, and includes a suction port and a discharge port formed on the surface of the stirrer, and a flow path connecting the suction port and the discharge port. , The suction port is a method for producing fried foods, which is characterized in that the suction port is formed closer to the shaft portion than the discharge port.

Further, in the present invention, the shaft portion is formed in a hollow shape, an air discharge hole is provided in the vicinity of the suction port of the stirring body in the shaft portion, air is sent through the hollow portion of the shaft portion, and the air is discharged. It is a method for producing fried tofu, which comprises mixing air at the time of stirring soymilk by discharging it from a hole.

Further, in the present invention, the slow-acting coagulant for tofu is used for emulsification of a water-in-oil emulsion having a vegetable liquid oil containing oil-soluble microcrystals as an oil phase and an aqueous magnesium chloride solution as an aqueous phase. It is a method for producing fried tofu, which is characterized by being present.

Furthermore, the present invention is fried tofu produced by any of the above-mentioned production methods.

According to the method for producing fried foods according to the present invention, since soymilk and the coagulant are agitated and dispersed by a stirring body using centrifugal force, low shear having a stirring and dispersing force is obtained as compared with the case of using a rotor stator having a strong shearing force. Is possible. As a result, the coagulant is uniformly dispersed in the soymilk before the coagulation reaction proceeds, which stabilizes the fried tofu and enables the production of fried tofu with a fine texture.

Further, according to the method for producing fried tofu according to the present invention, by using a coagulant for tofu, which is a water-in-oil emulsifying bittern that does not contain an emulsifier and has a slow-acting effect, the yield is high and the burden of wastewater treatment is burdened. Can be reduced.

Further, according to the method for producing fried tofu according to the present invention, it is easy to remove water after coagulation by using a coagulant for tofu, which is a slow-acting water-in-oil emulsifying agent that does not contain an emulsifier. As a result, the press work for draining water can be performed quickly.

Further, according to the method for continuously producing fried foods according to the present invention, since the soymilk and the coagulant are stirred and dispersed by a stirring body using centrifugal force, the stirring and dispersing force is compared with the case where a rotor stator having a strong shearing force is used. In-line low shear is possible. As a result, the oily film of the emulsifying bittern is not broken at the same time as the dispersion of the emulsifying bittern, and the eluted fast-acting inorganic salt and the protein partially coagulate and react, and the protein film that has started to form is formed by the rotor stator at high rotation speed. Since it does not break, continuous mass production is possible without impairing the flavor.

The front view of the stirrer used in the manufacturing method of fried tofu according to this invention. FIG. 3 is a plan view of a stirrer used in the method for producing fried tofu according to the present invention. FIG. 3 is a cross-sectional view of a stirrer used in the method for producing fried tofu according to the present invention. A cross-sectional view of a stirrer used in the method for producing fried tofu according to the present invention, which is provided with blades. The figure which represented typically the manufacturing apparatus used in the manufacturing method of fried tofu according to this invention. A partially cutaway front view of the stirrer used in the method for producing fried tofu according to the present invention. FIG. 3 is a perspective view of a stirrer provided in the stirrer of FIG.

Hereinafter, embodiments of the method for producing fried tofu of the present invention will be specifically described with reference to the drawings. The present invention is not limited to these embodiments.

The first embodiment of the method for producing fried tofu according to the present invention is a batch-type production method in which soymilk and a coagulant are stirred and dispersed in a fixed amount in a bucket, and a series of work steps is conventional fried tofu. It is the same as the batch type production method of the kind, but is characterized in that in the stirring operation of mixing the coagulant with the soymilk, the coagulant and the soymilk are stirred and dispersed by a low shear centrifugal stirrer.

The low-shear centrifugal stirrer used in the method for producing fried foods of the present invention is not provided with blades for stirring, and the discharge port and the suction port rotate a rotating body in which the discharge port and the suction port communicate with each other in a flow path. This is a method in which the centrifugal force of the suction port becomes larger than the centrifugal force of the suction port to generate a water flow and agitate the mixture. Silent core (manufactured by Taiki Bussan Co., Ltd.) with small wings attached to the suction port to add

FIGS. 1 to 3 show an example of such a low shear centrifugal stirrer. The stirring body 1 of the present embodiment has a main body having a circular cross section orthogonal to the rotation axis and specifically formed in a substantially cylindrical shape, and one provided at the rotation center of the bottom surface 11b of the main body. The suction port 12 is provided, a plurality of discharge ports 13 provided on the outer peripheral surface 11c radially outside the suction port 12, and a flow passage 14 connecting the suction port 12 and the discharge port 13. In the present embodiment, the number of suction ports 12 is one, while the number of discharge ports 13 is four, but the number of suction ports 12 and discharge ports 13 is not limited to these. For example, the suction port 12 is provided. The number may be the same as the number of discharge ports 13. In that case, one flow passage 14 connects one suction port 12 and one discharge port 13. In this embodiment, the discharge port 13 is provided on the outer peripheral surface 11c of the stirring body 1, but the position where it is provided is not limited to this, and may be, for example, the top surface 11a of the main body.

In this way, by providing the suction port 12 of the stirring body 1 closer to the rotation axis than the discharge port 13, centrifugal force acts on the solution in the flow passage 14 when the main body is rotationally driven around the rotation axis. As a result, the solution is discharged from the discharge port 13 into the bucket container, and at the same time, the solution is sucked into the flow passage 14 from the suction port 12, so that the soymilk and the coagulant in the bucket container are circulated and stirred. ..

Further, as shown in FIG. 4, the stirring body 1 may include a blade 15 for shearing the liquid passing through the suction passage communicating with the suction port 12. In this embodiment, the blade 15 is welded and fixed to the lower end of the shaft 16 of the stirring body 1.

Each of the blades 15 is arranged at an angle so that the liquid sucked from the suction port 12 is further urged in the suction direction, whereby the shearing force is exerted as a function of the blade 16 itself. In addition to exerting, it will be achieved to increase the suction force and further increase the stirring force.

The coagulant used in the method for producing fried tofu of the present invention contributes to dispersibility in soymilk by a stirrer having low shearing force and high dispersion performance, which is one of the requirements of the method for producing fried tofu of the present invention. A form that can be formed is preferable. As a result of various studies from such a background, in the present invention, a coagulant for tofu, which does not contain an emulsifier and has a slow-acting effect and is a bittern for water-in-oil emulsification, is used. Here, the term "free of emulsifier" means that it does not contain polyglycerin fatty acid ester, which is a strong water-in-oil emulsifier such as polyglycerin condensed ricinoleic acid ester. Further, having a delayed effect means that there is a predetermined time difference from the completion of dispersion of the coagulant in soymilk to the start of the coagulation reaction (ionic bond) with the soybean protein by the dispersed coagulant component. This time difference is within 5 seconds for conventional bittern, but for water-in-oil emulsification with delayed effect, 10 to 40 seconds is preferable for the batch type, and 20 to 60 seconds is preferable for continuous in-line dispersion. .. Excessive slow-acting causes sedimentation due to the difference in the specific gravity of bittern components, resulting in non-uniform coagulation structure. The coagulated components are finely and uniformly dispersed in soymilk, and the coagulated tissue with an appropriate slow-acting effect forms a very dense structure to form a smooth and elastic tofu structure.

Examples of such a coagulant include those described in Japanese Patent No. 6030595 and the like. More specifically, there is an emulsification of a water-in-oil emulsion having a vegetable liquid oil in which oil-soluble microcrystals having a high melting point are dispersed and suspended as an oil phase and an aqueous magnesium chloride aqueous phase as an aqueous phase. ..

In the vegetable liquid oil in which oil-soluble microcrystals having a high melting point are dispersed and suspended, the oil-soluble microcrystals are heated to a temperature higher than room temperature in the vegetable liquid oil to dissolve the oil-soluble microcrystals, and then the temperature is lowered to room temperature or lower. It can be obtained by cooling and precipitating, or by blending a pre-prepared fine crystal powder and a vegetable liquid oil at room temperature. Here, the oil-soluble microcrystals having a high melting point include natural waxes such as carnauba wax (melting point 82 ° C.), rice wax (melting point 78 ° C.), and honey wax (melting point 62 ° C.), and hydrogenated oil of hyelsin rapeseed (melting point 72 ° C.). ), Hardened edible oils and fats such as palm oil hydrogenated oil (melting point 58 ° C.), polyglycerin saturated fatty acid full ester, and oil-soluble substances such as phytosterol (melting point 142 ° C.) and cholesterol (melting point 149 ° C.), which are higher than room temperature. It is not particularly limited as long as it dissolves at high temperature but becomes microcrystals at room temperature. Here, the microcrystal refers to a crystal having a crystal grain size of 100 μm or less. The vegetable liquid oil is an edible oil such as rapeseed oil, soybean oil, and corn oil that is liquid at room temperature. These oil-soluble microcrystals and vegetable liquid oils may be used alone or in combination of two or more. The content of the oil-soluble microcrystals having a high melting point in the above-mentioned vegetable liquid oil is not particularly limited as long as it is fluid and does not cause a problem in emulsion stability, but is, for example, 0.5 to 10% by mass. be.

The magnesium chloride aqueous solution is a magnesium chloride hexahydrate dissolved in water or a crude seawater magnesium chloride desalted from seawater dissolved in water. The content of magnesium chloride in this aqueous magnesium chloride solution is 40 to 80% by mass as magnesium chloride hexahydrate, and 20 to 60% by mass in bittern for emulsification of water-in-oil emulsion.

The water-in-oil emulsion in which the above-mentioned oil-soluble microcrystals having a high melting point are dispersed and suspended in a vegetable liquid oil as an oil phase and an aqueous magnesium chloride solution as an aqueous phase is homozygous while adding an aqueous phase to the oil phase. It is obtained by emulsifying by stirring with a stirrer such as a mixer. The emulsification conditions are not particularly limited as long as the emulsion is stabilized, but it is preferable to emulsify at a temperature at which oil-soluble microcrystals do not dissolve, and the average particle size of the aqueous phase is preferably 50 μm or less. The mass ratio of the aqueous phase and the oil phase is preferably 40 to 80:60 to 20.

Preferred embodiments of the slow-acting coagulant for tofu that does not contain the above-mentioned emulsifier include the following. The oil phase of rapeseed oil, soybean oil, corn oil, which is a vegetable liquid oil, containing 1 to 5% by mass of fine crystals of natural wax composed of rice wax, carnauba wax, and honey wax is 30 to 50% by mass, and magnesium chloride hexahydrate. It is an emulsification of a water-in-oil emulsion composed of 50 to 70% by mass of the aqueous phase of an aqueous magnesium chloride solution containing 50 to 70% by mass of salt.

As the coagulant for tofu, which is a water-in-oil emulsifying bittern that does not contain an emulsifier and has a slow-acting effect, a commercially available product can be used in addition to the coagulant produced as described above. Specific product names include JS Nigari (manufactured by Taiki Bussan Co., Ltd.) and the like.

Hereinafter, in the batch-type production method for fried tofu according to the present invention, an aspect of producing fried tofu from soymilk using a coagulant for tofu, which is a water-in-oil emulsifying bittern that does not contain an emulsifier and has a slow-acting effect, will be described. do.

First, soymilk (solid content 8.5% by mass) heated to 75 to 85 ° C. is placed in a container, and a coagulant for tofu, which is a slow-acting water-in-oil emulsifying bittern containing no emulsifier, is added. The amount of the coagulant for tofu, which does not contain an emulsifier and has a slow-acting effect and is a bittern for water-in-oil emulsification, may be appropriately set according to the concentration of soymilk and the type of tofu to be produced. Specifically, JS bittern (magnesium chloride hexahydrate concentration = 38% by mass: manufactured by Taiki Bussan Co., Ltd.) is used as a coagulant for tofu, which is a water-in-oil emulsifying bittern that does not contain an emulsifier and has a slow-acting effect. In some cases, it is 0.7 to 1.0% by mass. First, 10 liters of soymilk was put into a box-shaped container, and then a coagulant for tofu containing no emulsifier and having a slow-acting effect was added while stirring the soymilk with a stirrer 1 (stirring body diameter 64Φ) for 20 seconds. Stir to uniformly disperse the coagulant. The stirring condition is about 1000 to 1500 rpm in the case of 10 L of soymilk. Stirring by the stirring body 1 is stopped, and 40 seconds after the stirring body 1 is taken out from the soymilk, coagulation of the soymilk starts. Aged for 20 minutes from the start of soymilk coagulation, crushed according to the conventional method, and drained whey water by pressing to obtain fried dough. After that, it may be processed into fried tofu using an oil pan, which is a normal process.

The fried tofu thus obtained has a more stable fried tofu and a finer texture than the fried tofu produced by using a conventional coagulant for tofu containing an emulsifier and a conventional stirrer. In addition, the amount of drainage of whey water is smaller than that of fried tofu produced by using a conventional magnesium chloride aqueous solution (water bittern), and fried tofu with a high wall thickness can be obtained. Therefore, the amount of soymilk can be reduced to produce fried tofu of the same thickness, and the yield is improved.

Since the above-mentioned method for producing fried tofu is a batch type, it is suitable for small-quantity production, but is not suitable for continuously producing a large amount of fried tofu. Therefore, as a second embodiment of the present invention, a continuous production method capable of mass-producing fried tofu will be described. Also in the method for continuously producing fried tofu, the coagulant used is preferably the one used in the above-mentioned batch method.

The method for continuously producing fried tofu according to the present embodiment is an in-line method in which a slow-acting coagulant for tofu containing no emulsifier is dispersed in soymilk in a supply line using a centrifugal rotary stirrer to continuously produce fried tofu. Is to do.

Hereinafter, a method for continuously producing fried tofu of the present invention and an embodiment of a production apparatus used in the method for producing the same will be specifically described with reference to FIGS. 5 to 7. The present invention is not limited to these embodiments.

FIG. 5 schematically shows the fried tofu manufacturing apparatus according to the present invention. As shown in the figure, the fried tofu production apparatus of the present invention includes a soymilk tank 2 for storing soymilk, a supply line 7a for supplying soymilk from the soymilk tank 2 to the stirrer 4, and an intermediate supply line 7a. A supply pump 8a provided in the above, a coagulant tank 3 for storing the coagulant for tofu, a supply line 7b for supplying the coagulant from the coagulant tank 3 to the supply line 7a, and the supply. The supply pump 8b provided in the middle of the line 7b, the supply line 7c for supplying the soymilk discharged from the stirrer 4 to the molding belt 5, and the soymilk supplied by the supply line 7c are coagulated and crushed. A molding belt 5 for cutting after press dehydration and a fryer 6 for frying the tofu dough provided by the molding belt 5 are provided. In this embodiment, the soymilk in which the coagulant is agitated and dispersed by the stirrer 4 is discharged to the belt conveyor type molding belt 5, but this may be discharged to the molding mold box.

In the present embodiment, the supply line 7b of the emulsifying bittern is connected to the supply line 7a in front of the stirrer 4, and the coagulant is directly added by this. It may be added to the soymilk in the line 7a. Further, when the stirrer 4 is driven, a water flow is generated, so that the soymilk automatically flows in the supply line 7a, but it is preferable to adjust the flow rates of the coagulant and the soymilk by using the supply pumps 8a and 8b.

The stirrer 4 of the present invention will be described in more detail with reference to FIG. The stirrer 4 is provided on the stirrer 10, a shaft 41 for attaching the stirrer 10, a cylindrical casing 42 for accommodating the stirrer 10, and an upper portion of the casing 42, and gives rotation to the stirrer 10 via the shaft 41. It includes a drive unit 43. Further, in the upper part of the casing 42, above the position where the stirring body 10 is provided, the attachment port 45 of the supply line 7c is provided, and below the casing 42, the attachment port 44 of the supply line 7a is provided. Are provided respectively.

The shaft 41 is provided so that its rotating shaft substantially coincides with the axial center of the casing 42, its upper end side is connected to the drive unit 43, and its lower end side is rotatably supported by the bearing member 46. ing. The bearing member 46 is provided with a hole 461 for inserting the shaft 41 in the center thereof, and an opening 462 for allowing soymilk to flow is provided around the hole 461. ..

Further, the stirring body 10 is attached to an arbitrary position in the middle of the shaft 41. The stirring body 10 includes a suction port 112 provided on the bottom surface 111b thereof, a discharge port 113 provided on the top surface 111a thereof, and a flow path 114 connecting the suction port 112 and the discharge port 113. The stirring body 10 is attached to the shaft 41 so that the bottom surface 111b is on the upstream side of the soymilk flow, that is, the attachment port 44 side, and the top surface 111a is on the downstream side, that is, the attachment port 45 side.

FIG. 7 is a perspective view showing an embodiment of the stirring body 10 according to the present invention. In this embodiment, only two suction ports 112, two discharge ports 113, and two flow paths 114 are shown for ease of understanding, but the number thereof is not limited to two. As shown in the figure, the stirring body 10 is preferably formed so that the cross section orthogonal to the rotation axis L1 has a circular shape, and the overall shape thereof is not particularly limited, but is predetermined from the viewpoint of ease of processing. It is preferable to have a columnar shape or a disk shape having a thickness of. A hole 115 into which the shaft 41 is inserted is bored in the central portion of the stirring body 10, and the shaft 41 inserted into the hole 115 may be fixed to the stirring body 10 by welding or the like. It may be fixed by processing a clasp or the like.

As shown in the figure, the suction port 112 is formed closer to the rotation axis L1 of the stirring body 10 than the discharge port 113, so that the flow path 114 connecting them extends from the suction port 112 to the discharge port 113. Therefore, it is inclined so as to be separated from the rotation shaft L1. Due to the relative positional relationship between the suction port 112 and the discharge port 113, when the stirring body 10 rotates, a difference in centrifugal force occurs between the suction port 112 and the discharge port 113, and soymilk is discharged from the suction port 112. At the same time as being sucked, it is discharged from the discharge port 113. The shapes and numbers of the suction port 112 and the discharge port 113 are not particularly limited, and the flow path 114 is not limited to a linear shape but may be formed in a curved shape.

The angle formed between the straight line L2 connecting the center of the discharge port 112 to the center of the suction port 113 and the rotation axis L1 of the stirring body 10 is not particularly limited as long as a difference in centrifugal force due to rotation occurs. However, since it is related to the thickness of the stirring 10 and the opening diameters of the discharge port 113 and the suction port 112, it is preferably 10 degrees or more and 60 degrees or less, and more preferably 30 degrees or more and 60 degrees or less. If it is less than 10 degrees, the centrifugal force becomes weak, and if it exceeds 60 degrees, it is necessary to thin the stirring body 10 itself to form the suction port 112 and the discharge port 113, which makes processing difficult. Further, the material of the stirring body 10 is not particularly limited, but stainless steel is preferable from the viewpoint of operating conditions.

Further, although only one stirring body 10 may be provided with respect to the shaft 41, a plurality of stirring bodies 10 may be provided so as to have multiple stages. In that case, it is preferable to provide an appropriate interval between the agitators 10 adjacent to each other on the upper and lower sides. By providing the stirring body 10 in multiple stages in this way, a further stirring and dispersing effect can be obtained.

The stirring body 10 rotates by the rotational force transmitted by the drive unit 43 via the shaft 41, and the rotational speed includes the processing speed, the opening diameters of the discharge port 113 and the suction port 112, the inner diameter of the flow path 114, and the angle. It is preferable to change the number depending on the number of the discharge port 113, the suction port 112 and the flow path 114, the number of the stirring bodies 10, and the like, and particularly preferably in the range of 1000 rpm to 2500 rpm. This is slower than the 5000 rpm to 10000 rpm of the in-line high speed high shear stirrer.

Further, the shaft 41 may be formed in a hollow shape, and an air discharge hole (not shown) may be provided in the vicinity of the suction port 112 of the stirring body 10. Air is sent through the hollow portion of the shaft 41 to send air to the air discharge hole. Air can also be mixed when the soymilk is agitated. Such aeration enables coagulation for fried tofu with good elongation and cleanliness.

The stirrer 4 of the present invention is different from the stirrer that stirs with a stirrer blade, when a mixture of soymilk and a coagulant passes through a flow path formed in a stirrer and is discharged from a discharge port. It is continuously mixed and dispersed by centrifugal force. As described above, since the stirrer 4 of the present invention utilizes centrifugal force, the shearing force is weaker than that of the rotor stator or the like that performs mechanical shearing, but in-line low shearing with mixed dispersion force becomes possible, and cavitation can be performed. There is a feature that does not wake up.

The function of the stirrer 4 of the present invention is as follows. First, the soymilk to which the coagulant is added is sent into the casing 42 from the attachment port 44. The soymilk taken into the inside is sent toward the stirring body 10 through the opening 462 of the bearing member 46. Since the stirring body 10 is rotated by the driving unit 43, the soymilk that has reached the stirring body 10 is sucked from the suction port 112 by the centrifugal force brought about by the rotation of the stirring body 10, passes through the flow path 114, and is discharged. It is discharged from 113. At that time, the soymilk and the coagulant are sufficiently stirred and dispersed, and finally discharged from the attachment port 45 to the supply line 7c.

The coagulant used in the method for producing fried tofu of the present invention contributes to dispersibility in soymilk by a stirrer having low shearing force and high dispersion performance, which is one of the requirements of the method for producing fried tofu of the present invention. A form that can be formed is preferable. As a result of various studies from this background, bittern is useful for emulsification of water-in-oil emulsions in which oil-soluble microcrystals having a high melting point are dispersed and suspended in a vegetable liquid oil as an oil phase and an aqueous magnesium chloride solution as an aqueous phase. Is.

Hereinafter, in the continuous production method of fried tofu according to the present invention, one aspect of producing fried tofu from soymilk by using a slow-acting emulsifying bittern will be described with reference to the production apparatus shown in FIG.

First, soymilk (solid content: 8.5% by mass) heated to 85 to 90 ° C. is placed in soymilk tank 2 and emulsified bittern having a slow-acting effect (JS bittern (magnesium chloride 6-hydrate 38% by mass: manufactured by Taiki Bussan). ) Is placed in the coagulant tank 3. Then, the soymilk is supplied from the soymilk tank 2 to the stirrer 4 via the supply line 7a, and the coagulant is added to the soymilk flowing in the supply line 7a from the coagulant tank 3 via the supply line 7b. The amount of emulsified bittern having a delayed effect may be appropriately set according to the concentration of soymilk and the type of tofu to be produced. In the above setting, the amount of bittern against soymilk JS is preferably 0.7 to 1.0% by mass. The emulsified bittern added in the supply line 7a is sent into the stirrer 4 together with the soymilk, and is agitated and dispersed in the soymilk by the stirrer 10 as it passes through the stirrer 4. After that, it is continuously discharged onto the molding belt 5 via the supply line 7c. Then, the coagulated soymilk is crushed on the molding belt 5, pressed and dehydrated to form a fried dough, cut, and then processed into fried tofu with a fryer 6.

The fried tofu thus obtained has a more stable fried tofu, a higher yield, and a finer texture than the fried tofu produced using a conventional stirrer and a coagulant for tofu containing a conventional emulsifier. It becomes. Further, according to such a continuous manufacturing method, continuous mass production using a molded belt line for fried tofu is possible.

In the in-line method of dispersing the coagulant in soymilk in the supply line in the continuous manufacturing method using the molded belt line described above, when a fast-acting magnesium chloride aqueous solution is used as the coagulant, coagulation in the pipe. It causes clogging due to objects and is not practical.

The method for producing fried tofu of the present invention can be used for producing tofu dough such as ganmodoki and atsuage, in addition to fried tofu.

1 ……… Stirrer 2 ……… Soymilk tank 3 ……… Coagulant tank 4 ……… Stirrer 5 ……… Molded belt 6 ……… Fryer 7a, 7b, 7c ……… Supply line 8a, 8b ……… Supply pump 10 ……… Stirrer 11a ……… Top surface 11b ……… Bottom surface 11c ……… Circumferential wall surface 12 ……… Suction port 13 ……… Discharge port 14 ……… Flow path 15 ……… Blade 16 ……… Shaft 41 ……… Shaft
42 ……… Casing 43 ……… Drive unit 44 ……… Bearing member 45 ……… Pedestal 111a ……… Top surface 111b ……… Bottom surface 112 ……… Suction port 113 ……… Discharge port 114 ……… Flow path 115 ……… Hole 461 ……… Hole 462 ……… Opening L1 ……… Rotation axis L2 ……… Straight line connecting the center of the discharge port to the center of the suction port

Claims (6)

A method for producing fried tofu, which comprises a step of stirring and dispersing a coagulant for tofu, which is a water-in-oil emulsifying bittern that does not contain an emulsifier and has a slow-acting effect, and soymilk with a low-shear centrifugal stirrer. A step of adding a coagulant for tofu, which is a slow-acting water-in-oil emulsifying bittern that does not contain an emulsifier, to soymilk, and a low-shear centrifugal stirrer provided in a supply line through which the soymilk to which the coagulant is added is distributed. A method for producing fried tofu, which comprises a step of stirring and dispersing soymilk and the coagulant. The low-shear centrifugal stirrer is rotatably supported by a shaft portion, and includes a suction port and a discharge port formed on the surface of the stirrer, and a flow path connecting the suction port and the discharge port. The method for producing fried foods according to claim 1 or 2, wherein the fried food is formed closer to the shaft portion than the discharge port. The shaft portion is formed in a hollow shape, and an air discharge hole is provided in the vicinity of the suction port of the stirring body in the shaft portion, and air is sent through the hollow portion of the shaft portion and discharged from the air discharge hole. The method for producing fried tofu according to claim 3, wherein air is mixed when the soymilk is agitated. The slow-acting coagulant for tofu is characterized by emulsifying a water-in-oil emulsion having a vegetable liquid oil containing oil-soluble microcrystals as an oil phase and an aqueous magnesium chloride solution as an aqueous phase. The method for producing fried tofu according to claim 1 or 2. Fried foods produced by the production method according to any one of claims 1 to 5.

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