JP3180908U - Bean corrosion product with excellent broth bleeding characteristics - Google Patents

Abstract

An object of the present invention is to provide a bean-corrosive product having excellent broth bleeding characteristics.
SOLUTION: Soy milk containing 0.5 to 3.0% by weight of modified starch is coagulated, deformed to an average particle size of 5 mm or more and 35 mm or less, reshaped and molded, and a tofu granule of inner tofu 2 from outer skin 1 Holes 21 and 21 and narrow diffusion channels 22 and 22 are formed in a mesh shape between 20 and 20.
[Selection] Figure 1

Description

The present invention relates to bean-corroded products such as tofu, baked tofu and deep-fried tofu that have excellent broth bleeding characteristics.

Tofu, baked tofu, fried tofu, etc. are popular foods and are often used for oden, etc., but have a drawback that it takes time for cooking because of poor soaking characteristics.

Therefore, after degassing the gas in the vacuum container containing the sponge-like food immersed in the seasoning liquid and soaking the seasoning liquid in the sponge-like food, vacuum-packing the sponge-like food together with the seasoning liquid in the heat-resistant container, Furthermore, a method for heat-sterilizing and seasoning a sponge-like food packaged in vacuum (see, for example, Patent Document 1), adding a coagulant such as gelatin or agar to the seasoning liquid, and maintaining performance in the sponge-like food product A method of improving (Patent Document 2) has been proposed.

JP 57-8750 A JP 2004-261148 A

However, the conventional technique is a device for preventing the soaking of the soup, and does not improve the soaking characteristics of the soy bean products such as tofu, grilled tofu and deep-fried tofu. Therefore, an object of the present invention is to provide a bean-corrosive product having excellent broth bleeding characteristics.

The present invention 1) coagulates soy milk containing 0.5 to 3.0% by weight of modified starch, breaks this into an average particle size of 5 mm to 35 mm, and is molded again. The bean-erodible product excellent in the soaking property, characterized in that the fine diffusion channels 22 and 22 are formed in a mesh shape.

According to the present invention, by adding modified starch, the permeability to tofu itself is improved, and once formed tofu solid is broken down to an average agglomerate diameter of 5 mm to 35 mm, preferably 10 m to 25 mm and reshaped. As a result, a large number of permeation holes are formed from the epidermis to the inside, and at the same time, fine voids and mesh-like diffusion channels are formed inside. As a result, the mesh-like tissue of the mesh is transferred from the epidermis to the inside. Improves soup bleeding characteristics. When the frying process is further performed, voids 21 and 21 that continue to the flow path are further formed in the internal tofu. The characteristic is shown by a physical property value of an infiltration time of 3 minutes or less. For example, since it has the permeability required for the broth to permeate inside in 1 to 2 minutes of cooking by range-up, a bean corrosive product capable of simple and quick cooking is provided.

It is a schematic diagram of the internal structure of the deep-fried food of the present invention. It is process drawing which shows the manufacturing method of the deep-fried food of this invention.

The present invention is characterized by having a mesh-like structure spreading from the outer skin to the inside. 1) Soymilk containing 10% by weight or more of soymilk solid content is 0.5 to 3.0% by weight of modified starch. 2) a step of solidifying this, 3) a step of breaking the tofu solid once formed into an average mass diameter of 5 mm to 35 mm, and 4) 2.0 to 5.0 kg / square cm The baked tofu further comprises 5) a step of firing the surface, and deep fried further comprises 5) an oil-like (fried) step of the formed tofu.

Details are as follows.
1) Soy milk containing 10% by weight of soy milk solid content, and the process of adding 0.5 to 3.0% by weight of modified starch to this is washed with water to remove impurities, dust and debris, and then into water Soak and grind. The water immersion is about 15 to 20 hours at 15 to 20 ° C. Soybean weight becomes about 2.2 to 2.3 times before immersion. Grinding is performed using a conventional grinder. Next, the raw koji obtained in the above grinding step is heated at 95 to 105 ° C. At this time, when an antifoaming agent such as glycerin fatty acid ester is added, the generated foam can be suppressed. Next, the soy milk and the solid content (okara) are separated using a filtration device. The obtained soymilk contains about 10% by weight of soy protein. In the present invention, the heat-extracted soymilk obtained from general soybean as described above is used, but any of unheated raw squeezed soymilk and soymilk obtained by concentrating these can be used after being heated. To this, 0.5 to 3% by weight of the modified starch is added to prepare soy milk. Here, as the modified starch, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, starch sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxy used as an anti-drip agent Examples thereof include propylated phosphate-crosslinked starch, phosphate monoesterified phosphate-crosslinked starch, phosphorylated starch, and phosphate-crosslinked starch. When ordinary starch is used, an anti-drip agent modified by adding a transglutaminase preparation (Ajinomoto Co., Inc .: trade name Super Card) can be used as processed starch, and the same effect can be exhibited. The effect should be limited to 0.5 wt% or more and at most 3.0 wt%, as will be demonstrated below. This is because when the amount is 0.5% by weight or less, the improvement of the soaking property is small and, on the other hand, when the amount of starch is increased to 3.0% by weight or more, the shape retention is lowered and the handling is not easy.
2) Process of coagulating soymilk

The prepared soybean milk is coagulated by adding a coagulant and stirring to mix. Usually, a coagulant is added together with the addition of the modified starch. For example, calcium sulfate, calcium chloride or magnesium, or glucono delta lactone is used as the coagulant, and 1.0 to 4.0% by weight is added to promote coagulation.
3) A step of breaking the tofu solid material once formed into an average lump diameter of 5 mm or more and 35 mm or less.

The solidified solid was crushed into an average mass of 5 mm to 35 mm, preferably 10 mm to 25 mm. Although there is a relationship with the following pressing force at the time of remolding, generally, if the average lump diameter is less than 5 mm, the moldability is lowered. If the average particle size exceeds 35 mm, the final osmotic pressure will be affected, and the soaking characteristics will deteriorate. The osmotic pressure of the product can be prepared by balancing the tofu solid mass size and the molding pressure.
4) Re-molding process

In re-molding, the formation of the diffusion channel formed between the lumps should not be inhibited in consideration of the product shape, so that an appropriate molding pressing force is selected from 2.0 to 5.0 kg / square cm. Is good. The compression is preferably performed in multiple stages. The first stage is preferably started at 2.0 kg / square cm, and the pressing force is gradually increased to 3 to 5 kg / square cm.
5) Oiling (frying) the molded tofu

  In the oil preparation step, an oily adjustment layer is formed on the tofu surface. The oil conditioning step is performed at a high temperature of about 150 to 200 ° C., but may be a high temperature fry after a low temperature fry. In this way, the surface is formed with a large number of cured pores, the interior is not cured, moisture and air in the dough expands, and after being oiled, various sizes of voids are created inside, A soft tissue is formed in which a fine diffusion channel with a mesh shape in which the fabric is expanded is formed.

FIG. 1 is an explanatory view schematically showing a cross-sectional configuration of the soybean food obtained in the present production process. As shown in the figure, the deep-fried food of the present invention comprises a skin oil-like layer 1 and internal tofu 2, and a large number of permeation holes 11 are formed in the skin oil-like layer 1, while the tofu mass 20 of the internal tofu 2 , 20, the gaps 21, 21 and the fine diffusion channels 22, 22 are formed in a mesh shape. The soup was specifically dropped below, and the permeability was evaluated by the penetration time from the outer skin oil layer to the inside.

After 0.5% to 3.0% by weight of modified starch (hydroxypropylated phosphate cross-linked starch) is added to soymilk with a soymilk solid content of 10% and stirred, a coagulant (calcium sulfate, magnesium chloride, glucno is added thereto. Delta Lactone) was added by 1.0% by weight to solidify by heating, and this was stirred and crushed to an average mass of 20 mm, which was reshaped to prepare tofu with a thickness of 25 mm and 50 mm × 50 mm. This was oiled at a high temperature of about 180 ° C. When the result was subjected to a histological examination, an oil frying layer having a large number of holes was formed on the surface, but a large number of voids and a mesh-shaped diffusion flow path were formed inside. The deep-fried chicken prepared under these various conditions was subjected to range heating (700 w, 2 minutes), then 10 ml of soup was dropped on the surface, and the permeability was investigated by the time taken for the soup to completely penetrate.

Modified starch (added amount) penetration time
0 5 minutes 21 seconds
0.5 1 minute 25 seconds
1.0 1 min 07 sec
1.5 48 seconds
2.0 42 seconds
2.5 40 seconds

As a result, the food of the present invention is composed of a skin oil-like layer 1 and an internal tofu 2 in the same manner as normal oil-like tofu. Between the two tofu chunks 20, 20, voids 21, 21 and fine diffusion channels 22, 22 are formed in a mesh shape. Therefore, it can be seen that the resulting deep-fried chicken is excellent in the soaking property from the outer skin oil layer to the inside.

As described above, the present invention has been described using the example of the deep-fried food. However, the present invention can be applied to normal reshaped tofu and reshaped baked tofu to obtain a predetermined soup squeeze characteristic. The tofu has a large number of permeation holes 11 in the outer skin, while the fine diffusion channels 22 and 22 are formed in a net-like shape between the tofu masses 20 and 20 of the internal tofu 2, so Excellent characteristics.

DESCRIPTION OF SYMBOLS 1 ... Outer skin 11 ... Penetration hole 2 ... Tofu dough 21 ... Gap 22 ... Diffusion channel

Claims (2)

Soy milk containing 0.5 to 3.0% by weight of modified starch is coagulated, deformed to an average particle size of 5 mm or more and 35 mm or less, reshaped, and formed between outer skin 1 and internal tofu 2 A bean-corroded product excellent in the soaking property, characterized in that the pores 21 and 21 and the fine diffusion channels 22 and 22 are formed in a mesh shape. Soy milk containing 0.5 to 3.0% by weight of modified starch is coagulated, broken down to an average agglomerate diameter of 5 mm to 35 mm and reshaped to be oily, consisting of a skin oil-like layer 1 and internal tofu 2; While forming a large number of permeation holes 11 in the outer skin oil-conditioned layer 1, pores 21, 21 and fine diffusion channels 22, 22 are formed in a mesh shape between the tofu granule masses 20, 20 of the inner tofu 2, An oil-like bean-corroded product with excellent broth bleeding characteristics, characterized in that the penetration rate from the oil-like skin is adjusted to 3 minutes or less for the soaking time.

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