JP3425761B2 - Raw silk fried products - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention mainly relates to bitterness.
Manufactured from tofu using a coagulant (hereinafter referred to as bitter tofu)
Silk fried products. 2. Description of the Related Art
In the production of fried silk products, tofu using a slow-acting coagulant such as glucono-delta-lactone has been used. On the other hand, tofu using a coagulant mainly composed of bitterness, which is a fast-acting coagulant, has an excellent flavor, but when it is used as tofu for raw silk fried products, it causes a shape change during the frying process, Problems such as depression in the center and remarkable water separation occur.
Therefore, a fried silk product using bitter tofu has not been commercially available. Therefore, an object of the present invention is to provide a bitter tofu suitable for a raw silk fried product which does not cause such a problem. The present invention relates to an emulsifying coagulant obtained by emulsifying bitter with fats and oils, water and an emulsifier, or dispersing a fine powder of bitter with a dispersant (emulsifier) in fats and oils. The coagulant is obtained by coagulating soymilk having a solid content of 11.5% or more (Brix 13 or more) with a soymilk concentration of not less than 0.30% by weight of soymilk as a magnesium chloride hexahydrate as a magnesium chloride hexahydrate. , The measured value of tofu G 'is 11000
As described above, silk tofu consisting of bitter tofu having G ″ of 2000 or more and Tan (δ) of 0.185 or less is obtained by using an oil for cooking.
A raw silk fried product fried at a temperature of 150-220 ° C. DETAILED DESCRIPTION OF THE INVENTION In the present invention, tofu using bitter-based coagulant (bitter tofu) means that magnesium chloride hexahydrate is used as a coagulant in an amount of 50% or more, preferably 70% or more. Means solidified tofu. Calcium chloride Other coagulant bittern may be mixed with sulfuric acid calcium. In the present invention, the measured values G ', G ",
Tan (δ) is a result of dynamic viscoelasticity evaluation using sinusoidal vibration. A dynamic analyzer RDAII (manufactured by Rheometrics) is used as a dynamic viscoelasticity evaluation apparatus, and sinusoidal frequency vibration 2 rad / sec, strain The measurement was performed at a rate (Strain) of 3%. G ′ (dyn / cm sq) and G ″ (dyn / cms
From q), Tan (δ) ((Tan (δ) = G ″ / G ′)) was obtained, and G ′, G ″ and tan (δ) were taken as physical measurements of tofu. The tofu sample to be used for the measurement is a tofu that has passed from 3 hours to 36 hours after production, and the temperature of the tofu is kept at 10 ° C during the measurement, and the diameter is 20 m.
m and a column having a height of about 5 mm (± 5%) were measured. In the present invention, the measured value G 'of tofu is preferably 11,000 or more, preferably 12000 or more, G "is 2,000 or more, preferably 2200 or more, and Tan (δ) is 0.185 or less, preferably 0.175 or less. If it is to be used as tofu for fresh fried food, tofu that does not satisfy the above-mentioned measured values will cause a change in shape during the frying process, resulting in a hollow product at the center and a rounded product. [0006] In the present invention, in order to control the physical measurement value of the tofu in the present invention, adjustments are made according to the temperature of the soymilk, the concentration of the soymilk, the amount of the coagulant, and the properties of the coagulant. hot soy milk, preferably 65 ° C. or higher, more preferably is preferable to use a soy milk above 70 ° C., the physical properties can not be obtained by cold milk. soymilk concentration, solid-type content 11.5% or more (Bri
x 13 or more), good Mashiku the solid content of 12.0% or more (Brix 14.0
Above) is desirable. The amount of bittern used is 0.30% by weight or more, preferably 0.35% by weight of soymilk as magnesium chloride hexahydrate.
~ 0.60% by weight. Further, the properties of the coagulant are preferably those in which bitter is emulsified using fats and oils, water and an emulsifier (emulsified coagulant), or those in which fine powder of bitter is dispersed in fats and oils using a dispersant (emulsifier). When bitterness is used alone as an aqueous solution, the above physical properties cannot be obtained. In emulsification, magnesium chloride is dissolved or semi-dissolved in water, and the aqueous phase is adjusted so that the concentration of magnesium chloride in water is 10 to 90%, preferably 30 to 70% (W / V%). Is prepared, and the ratio of the oil phase containing the emulsifier and the oil / fat to the aqueous phase is preferably 10/90 to 90/10, particularly preferably 30/70 to 70/30. The emulsified form is based on W / O, but may be in the form of W / O / W. In the dispersion, magnesium chloride and
The ratio of the emulsifier and the oil phase containing fats and oils is 10/90 to 80/20,
In particular, the ratio is preferably 20/80 to 50/50. The fats and oils used here are edible animal and vegetable fats and oils and their hardened oils, transesterified oils, fractionated oils, etc., such as safflower oil, olive oil, cottonseed oil, rapeseed oil, coconut oil,
Palm kernel oil, palm oil, soybean oil, corn oil, tallow, fish oil, medium-chain triglycerides, and the like. Fats and oils containing diglycerides may be used. Particularly, oils and fats which are liquid at ordinary temperature are preferable. Examples of the emulsifier used include phospholipids, sucrose fatty acid esters, glycerin monofatty acid esters, glycerin organic acid fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and propylene glycol fatty acid esters. For W / O formulation, it is preferable to selectively use a lipophilic emulsifier having an HLB of 6 or less, and the emulsifying performance may be controlled by using a hydrophilic emulsifier in combination with the lipophilic emulsifier. The amount of emulsifier used is 0.
5 to 6% by weight, especially 0.5 to 5% by weight is preferred. The raw silk fried product in the present invention means a product obtained by fried silk tofu using an edible oil such as soybean and rapeseed oil, or a hardened oil at an oil temperature of 150 to 220 ° C. Reference Example 1 A W / O emulsified coagulant was obtained by emulsification according to the following formulation. Condensed ricinoleic acid pentaglycerin ester 2.5% by weight (Sansoft A-Z2E, manufactured by Taiyo Chemical Co., Ltd.) Trimistin acid pentaglycerin ester 0.5% by weight (Sunsoft A-143E, manufactured by Taiyo Chemical Co., Ltd.) Sorbitan fatty acid ester 1.0% % (Emazole 0-10F, manufactured by Kao Corporation) Soybean oil 46.0% by weight Magnesium chloride hexahydrate (Crystalline, manufactured by Ako Corporation) 30.0% by weight Tap water 20.0% by weight Example 1 Solid from soybean binton by a conventional method Volume 12.3 (Brix 13.5)
To obtain boiled soy milk. This soymilk was kept at a temperature of 75 ° C., and 1% by weight of the coagulant obtained in Reference Example 1 (0.33% by weight as magnesium chloride hexahydrate) was added to 1 liter of soymilk. And the mixture was stirred at 5000 rpm for 30 seconds. Immediately, it was transferred to a 350 cc rectangular mold (7 cm × 10 cm × 5 cm thick) and aged at 80 ° C. for 30 minutes in a steamer. After 30 minutes, remove the mold, fill the container, inject sealing water and seal.
The product was cooled with 水 2 ° C. cold water so that the product temperature became 5 ° C. to obtain a product. The resulting product was stored at 5 ° C. Tofu 10 hours after the production, G ', G ", Ta
n (δ) was measured. In addition, this tofu was taken by 20 adults (male 10
And 10 women). The evaluation method was a monadic, five-point scoring evaluation. (Preferred to unfavorable: 5-1). Table 1 shows the results. In addition, the evaluation of fried silk made from the tofu was evaluated. For the production of fried silk, the tofu 6 hours after production is fried in soybean oil at 190 ° C for 10 minutes using a fryer and kept in a refrigerator at 5 ° C.
After laying for 10 hours, a raw silk fried product was obtained. The obtained product was subjected to a sensory evaluation using the above panelists, and the properties and water retention of the product were evaluated. The water retention test was performed by forming a cube having a width of 5 cm and measuring the amount of water that drip off from the sample during refrigeration at 5 ° C. for 10 hours. Table 2 shows the results. Example 2 The operation and evaluation were carried out in the same manner as in Example 1 except that the amount of the coagulant added to soymilk was 1.17% by weight (0.37% as magnesium chloride hexahydrate). Comparative Example 1 The soymilk obtained by the method of Example 1 was cooled to 5 ° C., and 1 liter of the soymilk was mixed with 6 g of magnesium chloride.
A 30% aqueous solution of water salt (crystallin, Ako Kasei Co., Ltd.)
15% by weight (0.35% by weight as magnesium chloride)
The mixture was lightly stirred, immediately transferred to a 350 cc mold, and aged at 98 ° C. for 90 minutes using a steamer. After aging, production and evaluation were performed according to Example 1. Comparative Examples 2 to 4 Using commercially available products A (manufactured by Company A), commercially available products B (manufactured by Company B), and commercially available products C (manufactured by Company C) (both bitter coagulation and silk tofu), The evaluation was performed according to the following. [Table 1] [Table 2]

Continuation of front page    (72) Inventor Katsuhiko Inada               Kao Stock, 20 Higashi Fukashiba, Kamisu-cho, Kashima-gun, Ibaraki Prefecture               In company laboratory (72) Inventor Ken Goto               Kao Stock, 20 Higashi Fukashiba, Kamisu-cho, Kashima-gun, Ibaraki Prefecture               In company laboratory                (56) References JP-A-60-30659 (JP, A)

Claims (1)

(57) [Claim 1] An emulsified coagulant obtained by emulsifying bitter with fats and oils, water and an emulsifier, or a fine powder of bitter is dispersed in a fat and oil using a dispersant (emulsifier). Due to the coagulant, the amount of bitter used is 0.30 in soy milk as magnesium chloride hexahydrate
Under conditions of weight percent or more, soy milk concentration is 11.5% or more of solid content
(Brix 13 or more) obtained by coagulating soybean milk, and consisting of bitter tofu whose physical value of tofu G 'is 11000 or more, G "is 2000 or more, and Tan (δ) is 0.185 or less.
Silk tofu, fried with edible oil at an oil temperature of 150-220 ° C
Raw fried products.