JP4044866B2 - Process for producing deep-fried processed tofu - Google Patents

Description

【００１７】
次にこの豆腐状原料に、調味料と必要に応じて澱粉等の品質改良剤を加えてカッターミキサーでペースト状となし、好みによりそのまま又は前処理した具を適宜選択して混合する。混合する具としては、例えば、野菜類（果菜類［トマト、ナス、等］、根菜類［大根、人参、等］、葉菜類［キャベツ、ほうれん草、等］、加工野菜［乾燥野菜、等］）等・きのこ類（椎茸、松茸、シメジ、等）・海藻類（ワカメ、昆布、等）・魚介類（魚肉、貝類、等）・魚肉加工品（練り製品［蒲鉾、ちくわ、等］）等・肉類（獣肉類［牛肉、豚肉、等］、鳥肉類［鶏、鴨、等］、卵、等）・肉加工品（ハム・ソーセージ、等）・乳製品（バター、チーズ、練乳、粉乳、等）・果実類（柑橘類、桃、梨、等）・ナッツ類（銀杏、クルミ、栗、等）、等があげられ、必要に応じて５mmくらいに小さくカットして用いる。
【００１８】
その後、適当な大きさ又は適当な形状に成型して、それを１６０℃〜１９０℃の加熱した植物油を主体とした油で揚げて、表面に皮ができる程度に固める。揚げる温度と時間によって、揚げ色をうす黄色からこげ茶色になるまで、様々にコントロールすることができる。油温は１６０〜１９０℃、時間は１５秒〜２０分の幅が可能である。揚げ温度・時間と揚げ色との関係は下表２の通りである。
【００１９】
【表２】

【００２０】
こうして揚げた後、引き続いて、蒸し工程（あるいは茹で工程）を行うことで、芯まで熱が通って加熱凝固させることができる。加熱方法は蒸気による蒸しが一般的であるが、熱風や熱水中に入れる方法でもよい。加熱凝固のための基本は、中心温度を８０℃〜９９℃で３分〜３０分を維持することである。中心温度が８０℃未満の場合十分結着しない場合があり、９９℃を超えると大きくスが通って食感が悪くなる。また、３分に満たない場合は極端に結着が悪く、３０分を超えると熱凝固が進み過ぎて食感が悪くなってしまう。中心温度・加熱時間と製品の状態との関係は下表３の通りである。
【００２１】
【表３】

【００２２】
このように蒸しあるいは茹でによって加熱凝固することで、揚げ油を表面から油抜きする効果が得られる。
【００２３】
そしてこの加熱凝固後は、十分に冷却して、そのまま−２℃以下で冷凍を行う。この氷結点は水分が少ないほど又は調味料や澱粉等の品質改良剤を添加するほど低下する。一般に凍り豆腐を製造する場合、−１０〜−１５℃で凍らせて後に−２〜−３℃で２〜３週間冷凍貯蔵して、たんぱく質の冷凍変性を行わせてスポンジ状の組織を作る。このように凍結及び熟成（一回凍らせた豆腐を冷凍貯蔵して凍結変性を起こさせること）によって、豆腐内部に氷の結晶ができ、それが大きくなることによって濃縮されたたんぱく質の冷凍変性が進行し、解氷時に氷が解けて空洞ができることによって組織が出来上がる。熟成期間は長くすればしっかりした組織ができ、また短くすればやわらかい組織ができる。
【００２４】
−２〜−９℃位の比較的高い温度帯で凍結・熟成させた場合、氷の結晶は大きくなり、従って解氷後も組織は荒くなり、−１０〜−１９℃位のやや低い温度帯では組織はやや細かくなる。−２０〜−２９℃の低い温度帯では、さらに組織は細かくなり、そしてさらに低い−３０℃以下で凍結・熟成した場合には組織は非常に細かくなり、解氷後は凍結する前の状態に近い組織で、食感も生に近いものとなる。
【００２５】
このように、加工豆腐におけるたんぱく質の凍結変性は、−２〜−５℃が最も早く進行し、温度がさらに低くなるにつれて遅くなる。この凍結・熟成の温度と時間については、求める組織の状態に応じて適当にコントロールすることができる。凍結変性の進行具合は、テクスチュロメーターによる組織の固さの変化やアルカリ性溶液による溶解度の低下により判定できる。
【００２６】
【実施例】
以下に実施例を挙げて、本発明をさらに具体的に説明する。ただし、本発明はこれらの実施例に限定されるものではない。
【００２７】
実施例１
豆腐製造の一般的方法により木綿豆腐を作り、これを水分８５重量％程度まで軽く圧搾する。水槽で十分冷却して水を切り、凍り豆腐の粉末を加えて固さを調整する(豆腐40kg+粉末2kg)。更に、あらかじめ水(湯）戻ししておいた粉末凍り豆腐を水切りして、これと混合する(50kg)。この豆腐状原料(約90kg)と、調味料3770g (砂糖1600g、食塩500g、醤油1400g、かつおエキス180g、グルタミン酸ナトリウム90g)を高速カッターで約１０分間粉砕混合し、ペースト状とする。いりゴマ200gと刻み・味付けした人参5000g、椎茸1800g、昆布900gと鶏ひき肉5000gを加え、均一になるよう混合する。
【００２８】
混合後、ミートボール成型機で定量成型しながら、油槽に落として、油で揚げる。湯温は160〜170℃で2〜3分間行う。
【００２９】
揚げ終ったら、蒸し器に移して中心温度が85〜88℃で１５分間維持して、加熱凝固させる。（揚げ色、表面の油切れを確認する。）(サイズ：１５ｇ/個）
【００３０】
凝固後は、＋３℃くらいになるまで冷蔵庫で十分冷却して、−２０℃の冷凍室で約１時間かけて凍結させ、−３℃の冷凍熟成室に移して約１０日間程保管する。
【００３１】
実施例２
豆腐製造の一般的方法により木綿豆腐を作り、これを水分８５重量％程度まで軽く圧搾する。水槽で十分冷却して水を切り、凍り豆腐の粉末を加えて固さを調整する(豆腐40kg+粉末2kg)。更に、あらかじめ水(湯）戻ししておいた粉末凍り豆腐を水切りして、これと混合する(50kg)。 この豆腐状原料(約90kg)と、調味料3770g (砂糖1600g、食塩500g、醤油1400g、かつおエキス180g、グルタミン酸ナトリウム90g)を高速カッターで約１０分間粉砕混合し、ペースト状とする。いりゴマ200gと刻み・味付けした人参5000g、昆布900gと鶏ひき肉15000gを加え、均一なるよう混合する。
【００３２】
混合後、ハンバーグ成型機で定量成型しながら、油槽に落として油で揚げる。油温は180〜190℃で、３〜４分間行う。揚げ終ったら、蒸し器に移して中心温度が88〜93℃で２０分間維持して、加熱凝固させる。（揚げ色、表面の油切れを確認する）(サイズ：５０ｇ/個）
【００３３】
凝固後は、＋３℃くらいになるまで冷蔵庫で十分冷却して、−２５℃の冷凍室で約１時間かけて凍結させ、−３℃の冷凍熟成室に移して約１５日間程保管する。
【００３４】
実施例３
豆腐製造の一般的方法により木綿豆腐を作り、これを水分８５重量％程度まで軽く圧搾する。水槽で十分冷却して水を切り、凍り豆腐の粉末を加えて固さを調整する(豆腐40kg+粉末2kg)。更に、あらかじめ水(湯）戻ししておいた粉末凍り豆腐を水切りして、これと混合する(50kg)。 この豆腐状原料(約90kg)と、調味料3770g (砂糖1600g、食塩500g、醤油1400g、かつおエキス180g、グルタミン酸ナトリウム90g)を高速カッターで約１０分間粉砕混合し、ペースト状とする。いりゴマ200gと刻み・味付けした人参5000g、昆布900gとすり身15000gを加え、均一になるよう混合する。
【００３５】
混合後、ミートボール成型機で定量成型しながら、油槽に落として油で揚げる。 油温は170〜180℃で2〜3分間行う。揚げ終ったら、蒸し器に移して中心温度が85〜88℃で１５分間維持して、加熱凝固させる。（揚げ色、表面の油切れを確認する）(サイズ：１５ｇ/個）
【００３６】
凝固後は、＋３℃くらいになるまで冷蔵庫で十分冷却して、−２０℃の冷凍室で約１時間かけて凍結させ、−３℃の冷凍熟成室に移して約１０日間程保管する。
【００３７】
実施例１，２，３の全てにおいて、解凍後そのままでも、また煮物に味付けしても、とても扱いやすく汁の濁りや油汚れもなくソフトに仕上がっており、味・食感共に極めて良好である。
【００３８】
【発明の効果】
本発明によれば、上述のように凍り豆腐と豆腐の混合物を一旦すりつぶすことにより調味料や具を混入することが可能となり、この調味料や具の混入により食品として色々な趣向をこらすことができるようになる。
【００３９】
そして、これを成型と連続もしくは同時に油で揚げることで、表面を加熱し固形化して、さらに蒸し（茹で）を行うことで、芯まで加熱凝固させて、揚げ色の安定した、油切れのよい、使用時に大変扱いやすい製品とすることができる。また、味覚上油で揚げた方が大豆本来の香ばしさが出てきておいしい製品となる。
【００４０】
この製品を、更に冷凍し一定期間熟成保管することで冷凍変性を行わせ、且つ冷凍変性の程度を色々と選択することにより、求める食感を有する製品となる。これにより、味が向上し煮物等に利用した時に煮汁の吸収が非常によく、また煮崩れをしなくなった。その結果、今まで以上に扱いやすく品質も安定した栄養価の高い大豆たんぱく食品となった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing deep-fried processed tofu.
[0002]
[Prior art]
In the following patent document 1 which is the patent of the present applicant, “After tofu is ground into a paste and mixed with seasonings and ingredients, heat-coagulated to produce processed tofu, and then the tofu is fried in oil. A process for producing deep-frozen processed oil fried tofu, which is frozen and then left in a freezer to produce a product by freezing and denaturing proteins, is disclosed.
[Patent Document 1]
Japanese Patent Publication No. 63-55908 [0003]
[Problems to be solved by the invention]
In this conventional manufacturing method, the procedure was “after mixing, heating and solidifying to produce processed tofu, and frying the tofu with oil”. Specifically, it requires a procedure in which steamed tofu is cooled, cut to an appropriate size, and then fried in oil. In this method, since it is cut after being steamed, it needs to be temporarily cooled. Therefore, when fried with oil, the surface temperature rapidly rises from a low temperature, so that the color of fried food becomes dark. In addition, since it is difficult to keep the cooled product temperature constant, there is also a disadvantage that fried color varies.
[0004]
In addition, in this conventional manufacturing method, the fried tofu is then frozen and then left in the freezer, and then fried in oil before freezing and then frozen in a bag. It was shipping. For this reason, when the product is not well-oiled, when the user cooks the simmered food, a lot of oil floats on the surface of the simmered juice, and the simmered juice is often cloudy or dirty. For this reason, there has been a drawback that the user must cook the oil after draining it in advance.
[0005]
Furthermore, in the conventional manufacturing method, normal tofu was made, squeezed, and dehydrated with a water content of about 70 to 85% by weight was used as a raw material. At this time, it was very difficult to adjust the water content of the tofu, and there was a problem that the water content of the finished product could vary. In addition, in order to make tofu as the main ingredient, there was a new demand for whether the texture is too soft and more crunchy can only be made with tofu.
[0006]
The present invention has been made in order to solve the above-mentioned problems while being based on the invention of Patent Document 1.
[0007]
[Means for Solving the Problems]
The method for producing processed oil-fried frozen tofu according to the present invention is to paste a mixture of frozen tofu and tofu into a paste, mix and mold seasonings and ingredients into this, fry in oil to fix the surface, and subsequently steam or boil It is characterized by heat-coagulating to the core to produce deep-fried tofu, further cooling and freezing to freeze the protein and producing a product.
[0008]
That is, in the present invention, the procedure of “steaming → frying” in the conventional manufacturing method is changed to the method of “frying → steaming”. The mixed raw material is molded and simultaneously dropped into an oil tank and raised with oil. This is done in a short time to make a skin on the surface and fix the shape. Furthermore, it is put into the process of steaming or boiling continuously, and it heats to a core firmly and heat-coagulates, The processed tofu which the surface fried with oil can be made.
[0009]
In this method, the conditions of frying with oil are always constant, and the fried color of the surface can be controlled to be dark or thin depending on the combination of frying time and temperature, and sufficient conditions for steaming (boiled) to the core by continuous heating Since it can be made without waste, a more stable product can be manufactured than ever.
[0010]
In addition, in this method, excess frying oil on the surface can be removed with steam or hot water before freezing, resulting in the effect of draining oil. As a result, the bag is hardly soiled with oil when packed in a bag after freezing.
[0011]
Furthermore, by making the starting main raw material freeze-dried tofu of dry matter, the unstable moisture value of tofu can be controlled to be constant by pulverizing and mixing this. In addition, it is possible to produce a product with a texture close to that of unique meat and fish. Furthermore, the advantage that a seasoning can be easily performed by mixing seasonings and the like is born.
[0012]
Originally frozen tofu is a food that is formed by freezing and denaturing the tofu protein in its manufacturing process, and since it has a sponge-like structure due to this modification, the whole tofu is mixed by returning it to water (hot water). The mixture with the physical properties close to that of the tofu meat is evenly blended. In addition, this is mixed with other ingredients and molded and overheated, and assimilated with tofu again, it will be reborn as a processed tofu product with a new texture that is indistinguishable from the outside. Frozen tofu is originally made by freezing and drying high-concentration raw tofu, so the raw material composition is the same as that of tofu, and it is impossible to make it homogeneous with tofu by adding water and heating. Absent.
[0013]
BEST MODE FOR CARRYING OUT THE INVENTION
Based on the above improvements, the manufacturing process is shown as follows.
[0014]
Cotton tofu is made by a general method for producing tofu and squeezed to a moisture content of about 70 to 85% by weight. At this time, depending on the softness of the tofu that is desired, the frozen tofu powder is added to adjust the hardness. Further, the powdered frozen tofu that has been reconstituted with water (hot water) is drained and mixed with this. As described above, frozen tofu can be used after cooling in a dry matter / powdered state, in a state of being reconstituted with water or hot water, or further being heated to a paste.
[0015]
Mixing ratio of the frozen tofu and raw tofu at this time, frozen tofu 5 5-75 wt%, the balance of a tofu preferable in which inelastic in texture of the final product. Most preferably, the frozen tofu is 60 to 70% by weight and the balance is tofu. The relationship between the blending ratio and product hardness is shown in Table 1 below.
[0016]
[Table 1]

[0017]
Next, a seasoning and, if necessary, a quality improving agent such as starch are added to the tofu-like raw material to make a paste with a cutter mixer, and the ingredients that have been pretreated or pretreated are appropriately selected and mixed as desired. Examples of the ingredients to be mixed include vegetables (fruit vegetables [tomatoes, eggplants, etc.], root vegetables [radish, carrots, etc.], leaf vegetables [cabbage, spinach, etc.], processed vegetables [dried vegetables, etc.]), etc.・ Mushrooms (shii mushrooms, matsutake mushrooms, shimeji, etc.) ・ Seaweeds (seaweed, kelp, etc.) ・ Seafood (fish meat, shellfish, etc.) ・ Processed fish products (kneaded products [boiled rice, chikuwa, etc.]) ・ Meats ( Animal meat (beef, pork, etc.), poultry (chicken, duck, etc.), eggs, etc.) Meat products (ham, sausage, etc.), dairy products (butter, cheese, condensed milk, powdered milk, etc.) Fruits (citrus fruits, peaches, pears, etc.), nuts (ginkgo, walnuts, chestnuts, etc.), etc. are listed. Cut them as small as 5mm if necessary.
[0018]
Thereafter, it is molded into an appropriate size or shape and then fried in an oil mainly composed of heated vegetable oil at 160 ° C. to 190 ° C., and hardened to such an extent that the surface can be peeled. Depending on the temperature and time of frying, the fried color can be controlled from yellow to dark brown. The oil temperature can range from 160 to 190 ° C., and the time can range from 15 seconds to 20 minutes. The relationship between fried temperature / time and fried color is shown in Table 2 below.
[0019]
[Table 2]

[0020]
After fried in this way, the steaming process (or the boiling process) is subsequently performed, so that the core can be heated and solidified through the heat. Steaming with steam is generally used as the heating method, but hot air or hot water may be used. The basis for heat solidification is to maintain the central temperature at 80 ° C. to 99 ° C. for 3 to 30 minutes. When the center temperature is less than 80 ° C., there is a case where it does not bind sufficiently. Moreover, when it is less than 3 minutes, a binding is extremely bad, and when it exceeds 30 minutes, thermal coagulation progresses too much and food texture will worsen. The relationship between the center temperature / heating time and the product state is shown in Table 3 below.
[0021]
[Table 3]

[0022]
Thus, the effect of draining the frying oil from the surface can be obtained by heating and solidifying by steaming or boiling.
[0023]
And after this heat solidification, it fully cools and freezes at -2 degrees C or less as it is. This freezing point decreases as the moisture content decreases or as a quality improving agent such as seasoning or starch is added. Generally, when producing frozen tofu, it is frozen at −10 to −15 ° C. and then frozen and stored at −2 to −3 ° C. for 2 to 3 weeks to cause freezing and denaturation of the protein to form a sponge-like tissue. In this way, freezing and aging (freezing and storing the tofu once frozen to cause freezing and denaturation) produces ice crystals inside the tofu, and the freezing and denaturation of the concentrated protein due to its growth It progresses, and when the ice is thawed, the ice is melted and a cavity is formed, and the tissue is completed. The longer the ripening period, the stronger the structure, and the shorter the aging period, the softer the structure.
[0024]
When frozen and aged at a relatively high temperature range of about -2 to -9 ° C, the ice crystals become large, and thus the structure becomes rough even after thawing, and the temperature range is about -10 to -19 ° C. Then the organization becomes a little finer. In the low temperature range of -20 to -29 ° C, the tissue becomes finer, and when frozen and aged at a lower temperature of -30 ° C or lower, the tissue becomes very fine, and after defrosting it is in a state before freezing. The texture is close to that of a close organization.
[0025]
Thus, the freezing and denaturation of proteins in processed tofu proceeds the fastest at −2 to −5 ° C. and becomes slower as the temperature is further lowered. The freezing and aging temperature and time can be appropriately controlled according to the desired tissue state. The progress of freezing denaturation can be determined by a change in tissue hardness with a texturometer or a decrease in solubility with an alkaline solution.
[0026]
【Example】
The present invention will be described more specifically with reference to the following examples. However, the present invention is not limited to these examples.
[0027]
Example 1
Cotton tofu is made by a general method of tofu production and lightly squeezed to a moisture content of about 85% by weight. Cool well in the water tank, drain the water, add frozen tofu powder to adjust the hardness (40 kg of tofu + 2 kg of powder). Further, the powdered tofu that has been reconstituted with water (hot water) is drained and mixed with this (50 kg). This tofu-like material (about 90 kg) and 3770 g of seasoning (sugar 1600 g, salt 500 g, soy sauce 1400 g, bonito extract 180 g, sodium glutamate 90 g) are pulverized and mixed for about 10 minutes with a high-speed cutter to obtain a paste. Add 200 g of dried sesame seeds, 5000 g of chopped and seasoned carrots, 1800 g of shiitake mushrooms, 900 g of kelp and 5000 g of ground chicken, and mix evenly.
[0028]
After mixing, it is dropped into an oil tank while being quantitatively molded with a meatball molding machine and fried in oil. The bath temperature is 160-170 ° C. for 2-3 minutes.
[0029]
After frying, transfer to a steamer and maintain at a center temperature of 85-88 ° C. for 15 minutes to heat and solidify. (Check the fried color and the lack of oil on the surface.) (Size: 15g / piece)
[0030]
After solidification, it is sufficiently cooled in a refrigerator until it reaches about + 3 ° C., frozen in a freezing room at −20 ° C. for about 1 hour, transferred to a freezing / aging room at −3 ° C. and stored for about 10 days.
[0031]
Example 2
Cotton tofu is made by a general method of tofu production and lightly squeezed to a moisture content of about 85% by weight. Cool well in the water tank, drain the water, add frozen tofu powder to adjust the hardness (40 kg of tofu + 2 kg of powder). Further, the powdered tofu that has been reconstituted with water (hot water) is drained and mixed with this (50 kg). This tofu-like material (about 90 kg) and 3770 g of seasoning (sugar 1600 g, salt 500 g, soy sauce 1400 g, bonito extract 180 g, sodium glutamate 90 g) are pulverized and mixed for about 10 minutes with a high-speed cutter to obtain a paste. Add 200g of dried sesame seeds, 5000g of minced and seasoned carrots, 900g of kelp and 15000g of ground chicken, and mix evenly.
[0032]
After mixing, it is dropped into an oil tank and fried in oil while quantitatively molding with a hamburger molding machine. Oil temperature is 180-190 degreeC, and is performed for 3 to 4 minutes. After frying, transfer to a steamer and maintain at a center temperature of 88-93 ° C. for 20 minutes to heat and solidify. (Check fried color, run out of oil on the surface) (Size: 50g / piece)
[0033]
After solidification, it is sufficiently cooled in a refrigerator until it reaches about + 3 ° C., frozen in a freezing room at −25 ° C. for about 1 hour, transferred to a freezing / aging room at −3 ° C. and stored for about 15 days.
[0034]
Example 3
Cotton tofu is made by a general method of tofu production and lightly squeezed to a moisture content of about 85% by weight. Cool well in the water tank, drain the water, add frozen tofu powder to adjust the hardness (40 kg of tofu + 2 kg of powder). Further, the powdered tofu that has been reconstituted with water (hot water) is drained and mixed with this (50 kg). This tofu-like material (about 90 kg) and 3770 g of seasoning (sugar 1600 g, salt 500 g, soy sauce 1400 g, bonito extract 180 g, sodium glutamate 90 g) are pulverized and mixed for about 10 minutes with a high-speed cutter to obtain a paste. Add 200g of dried sesame seeds, 5000g of chopped and seasoned carrots, 900g of kelp and 15000g of surimi, and mix evenly.
[0035]
After mixing, it is dropped into an oil tank and fried in oil while quantitatively molding with a meatball molding machine. Oil temperature is 170-180 ° C for 2-3 minutes. After frying, transfer to a steamer and maintain at a center temperature of 85-88 ° C. for 15 minutes to heat and solidify. (Check fried color, run out of oil on the surface) (Size: 15g / piece)
[0036]
After solidification, it is sufficiently cooled in a refrigerator until it reaches about + 3 ° C., frozen in a freezing room at −20 ° C. for about 1 hour, transferred to a freezing / aging room at −3 ° C. and stored for about 10 days.
[0037]
In all of Examples 1, 2, and 3, even after thawing and seasoned in boiled food, it is very easy to handle and has a soft finish without turbidity of juice or oil stains, and both taste and texture are very good. .
[0038]
【The invention's effect】
According to the present invention, it is possible to mix seasonings and ingredients by once crushing the mixture of frozen tofu and tofu as described above, and various tastes can be given as food by mixing the seasonings and ingredients. It becomes like this.
[0039]
And by frying this with oil continuously or simultaneously with molding, the surface is heated and solidified, and further steamed (boiled) to heat and solidify to the core, the fried color is stable, and the oil is dry The product can be very easy to handle during use. In addition, when fried with taste oil, the original flavor of soybeans comes out and the product becomes delicious.
[0040]
The product is further frozen and aged for a certain period of time to cause freezing and denaturation, and by selecting various degrees of freezing and denaturation, a product having the desired texture can be obtained. As a result, the taste was improved, and when it was used for simmered foods, the absorption of the broth was very good and it did not boil. The result is a highly nutritious soy protein food that is easier to handle and stable in quality.

Claims (3)

55-75% by weight of frozen tofu and the rest is ground tofu to make a paste, seasoning and ingredients are mixed and molded, fried in oil to fix the surface, then steamed or boiled A method for producing deep-fried processed tofu that has been heat-coagulated to produce deep-fried tofu, further cooled and frozen to freeze the protein to produce a product. The method according to claim 1, wherein the oil temperature is 160 to 190 ° C and the time is 15 seconds to 20 minutes when fried in oil. The method according to claim 1, wherein the heat treatment is carried out by maintaining the center temperature at 80 to 99 ° C for 3 to 30 minutes.