JP4089454B2

JP4089454B2 - Production method of frozen cancer

Info

Publication number: JP4089454B2
Application number: JP2003029929A
Authority: JP
Inventors: 正俊宮崎; 順子針本
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 2003-02-06
Filing date: 2003-02-06
Publication date: 2008-05-28
Anticipated expiration: 2023-02-06
Also published as: JP2004236598A

Description

【０００１】
【発明の属する技術分野】
本発明は、冷凍がんもどきの製造法に関する。より詳しくは、大豆蛋白ペーストに鶏卵と豆腐を添加し、油中加熱することにより膨化状態のよい、だしのしみ込みのよい品質を得る冷凍がんもどきの製造法に関する。
【０００２】
大豆蛋白惣菜として、がんもどき、厚揚げ、油揚げ、高野豆腐等がある。その中でも、がんもどきは水気を搾った豆腐にすったやまいもをつなぎとして入れ、にんじん、ごぼう、しいたけ、こんぶ、きくらげ、ぎんなん、ごま、麻の実などを混ぜ合わせ、一定の大きさに整えて油で揚げたものである。例えば、がんもどきを製造する場合、短時間でフライした場合は、膨化状態が悪く、だしのしみ込みのよくないがんもどきができることがある。本発明はこのうち、鶏卵と豆腐を添加し、加熱時間を調整することにより膨化状態を安定させた冷凍がんもどきや厚揚げ等の惣菜の製造法に関するものである。
【０００３】
【従来の技術】
公知のこの種の製造法は、生地と具材を混合する回転刃を有する混合装置に具材を添加後攪拌し、生地をパイプなどで輸送後、成型する製造法であり、生地中の水分が少ない場合や内部に芯となる具材が入っていない場合には膨化状態が悪くなるものがある。近年、大豆蛋白惣菜の商品展開の傾向として、だしのしみ込みのよい、やわらかい食感が好まれる傾向にあり、従来の製造法では、だしのしみ込みが悪いがんもどきができてしまうため、現状に対応していない。
【０００４】
このような製造法の例は多岐に及んでおり、各種の開発例が報告されている。ここで、それらの開発例を例示すると、（１）植物種子蛋白に卵白を添加し、組織が脆化しない水産練り食品の製造法（例えば、特許文献１参照）。
（２）卵白および／又は乳清蛋白を有効成分とする豆腐又は豆腐厚揚げ類の離水防止剤、更にはまた、この離水防止剤を含有する離水の少ない豆腐または豆腐厚揚げ類（例えば、特許文献２参照）。
（３）豆乳を凝固剤を用いて凝固させる豆腐の製造法において、豆乳として低濃度の豆乳を使用すると共に卵白及びオリゴ糖を加えることからなめらかなる食感を有するとともに保存時の離水の少ない豆腐の製造法（例えば、特許文献３参照）が報告されている。
【０００５】
しかし、それらの内容は、（１）卵白入り植物種子蛋白カードを塩摺り時に摺身材料と混練することにより、植物種子蛋白の添加量を増やしても組織が過度に脆化したりまたは異味を感じさせたりしない植物種子カード及び本カードを利用した水産練り食品の製造法、、（２）卵白および／又は乳清蛋白を有効成分とする豆腐又は豆腐厚揚げ類の離水防止剤、更にはまた、この離水防止剤を含有する離水の少ない豆腐または豆腐厚揚げ類（３）豆乳を凝固剤を用いて凝固させる豆腐の製造法において、豆乳として低濃度の豆乳を使用すると共に卵白及びオリゴ糖を加えることからなめらかなる食感を有するとともに保存時の離水の少ない、淡雪豆腐を得ることができ、デザートとして好適に食することができるに関するものであり、フライ時の膨化状態を均一に安定させ、だしのしみ込みがよい冷凍がんもどきの製造法ではない。
【０００６】
本発明者らは、冷凍後も、がんもどきなどの惣菜の内部が膨化した状態を維持し、喫食時の加熱等で調理加熱した後にもだしにしみ込みのよい柔らかな食感が保持できるような方法がないか等を課題として種々検討を行い、大豆蛋白ペーストからなるつなぎに、鶏卵と豆腐を定量的に混合して製造した冷凍がんもどきの製造法に関する。
【特許文献１】
特開平５−１９９８４３号公報
【特許文献２】
特開平１１−２２５６９９号公報
【特許文献３】
特開２００１−１６１３０号公報
【０００７】
【発明が解決しようとする課題】
本発明は、冷却、冷凍後も内部が均一に膨化した状態を維持できるがんもどきを製造することを課題とする。
【０００８】
【課題を解決するための手段】
本発明は、大豆蛋白ペーストに鶏卵と豆腐を添加し、油中加熱することを特徴とした冷凍がんもどき又は厚揚げの製造法に関する。詳しくは、鶏卵を生地当たり２〜２０重量％添加したり、豆腐を５〜３０重量％添加するのが好ましい。またこれらの製造法で得られた冷凍がんもどき又は厚揚げに関する。
【０００９】
【発明の実施の形態】
冷凍がんもどき又は厚揚げを工業的に大量生産する一般的な製造工程は次の通りである。原料処理−混合−成型−加熱−冷却―冷凍−保管。
【００１０】
本発明の用語を説明する。
本発明で云う大豆蛋白とは、大豆、脱脂大豆から得られる大豆蛋白質を高濃度（例えば乾物あたり５０重量％以上）含む大豆蛋白素材で、分離大豆蛋白や濃縮大豆蛋白などを言う。
大豆蛋白ペーストは、大豆蛋白の２．５〜８重量倍、好ましくは３〜７重量倍、もっとも好ましくは３．２〜５重量倍の水に水和させた水和物、及びさらに適当な重量倍の油脂と乳化させた乳化物である。また、大豆蛋白を用い乳化させる際に、豆腐を添加して使用することが好ましい。
【００１１】
本発明における鶏卵とは、生鶏卵、凍結全卵、生卵白、凍結卵白のいずれも使用することができる。より好ましくは、生鶏卵、凍結全卵を使用する。
本発明において、卵黄や凍結卵黄を添加した場合は生地粘度が上がり、油中加熱時の膨化が不十分であり、好ましくない。
本発明における鶏卵の添加時期は大豆蛋白を用い乳化させる際に、大豆蛋白を水和する際にあわせて、乳化させて使用することが好ましい。
全卵の添加量については、がんもどき生地当たり２〜２０％添加するのが好ましく、より好ましくは３〜７％添加する。全卵の添加量が２０％を超えると豆腐の風味が少なくなり、２％未満では鶏卵を添加していないものと形状に差がでない。卵白の添加量については、がんもどき生地当たり３〜１０％添加するのが好ましく、より好ましくは３〜７％添加する。卵白の添加量が１０％を超えると、食感が硬くなり、２％未満では卵白を添加しないものと形状に差がでない。
【００１２】
本発明による油中加熱とは、多段階加熱をさし、低温部ではのばし、高温部ではからしの意味がある。油温度は低温部が１００〜１５０℃、好ましくは１００〜１２０℃より好ましくは１０５〜１１５℃の温度帯、5分以上が望ましい。好ましくは５分〜１２分、より好ましくは７分〜１０分の時間がよい。また高温部は１２０〜２００℃好ましくは１３５〜１８０℃より好ましくは１３５〜１７０℃の温度帯、１０秒〜５分、より好ましくは１０秒〜２分がよい。用いる油は、食用油ならば特に限定されないが、パーム油、大豆油、なたね油などを使用する。
【００１３】
豆腐は、木綿豆腐、絹ごし豆腐、ソフト豆腐、充てん豆腐、沖縄豆腐、冷凍豆腐があるが、本願ではいずれの豆腐も使用することができる。豆腐を入れると冷凍時に変性するため、大豆蛋白の均一な食感を崩し、だしのしみ込みのよい品質を得ることができる。
一般的な豆腐の製造法を下記に記す。
大豆精選─洗浄─水浸─秤量─粉砕─加熱─ろ過─（豆乳）─凝固─上澄除去（又は除去なし）─成型─生豆腐─水さらし。
【００１４】
豆腐の添加量については、がんもどき生地当たり５〜３０％が好ましく、より好ましくは８〜１０％添加する。３０％を超えると、成型不良が起こる。５％未満では豆腐を添加していないものと形状に差がでない。
【００１５】
大豆蛋白ペーストには、豆腐のほか小麦粉、でん粉、組織状大豆蛋白、挽肉、食肉ペースト、魚肉、魚肉すり身等加熱固化（ヒートセット）するものを加えることが出来、また、豆腐を水切りをしてすったやまのいもとともに用いたものでもよい。
本発明におけるがんもどき生地には、常法により、他に野菜（本発明においてはこんぶ、ひじき、きくらげ、ぎんなんなども野菜に含める事とする。）、調味料や澱粉も含め混合することができる。
【００１６】
成型は、ドラム成型、モールディング成型など任意である。本工程により、円形、楕円形、三角形、四角形など任意の形に変えることが可能である。
【００１７】
本発明における膨化した状態とは、成型された生地を油中加熱する際に、成型時の厚みよりフライ後のほうが厚みが増し、かつ常温まで冷却された後に、均質に気泡状の穴が均一にあいたものである。フライ時の膨化には成型生地の横方向にのびる横のびと厚み方向に伸びる縦のびがあるが、本発明においては、膨化の基準（膨化率）を厚み（縦のび）の伸びとして設定した。
また、本発明による商品の製品形態としては、冷凍の形態が推奨される。
【００１８】
【実施例】
以下実施例により本発明の実施様態を具体的に説明するが、本発明がこれらによってその技術範囲が限定されるものではない。
配合表を下記表１に示す。

【００１９】
テスト１
粉末状大豆蛋白１５重量部（以下、部と記す）、なたね油１２部、凍結全卵５部、水３５部、豆腐８部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２０】
テスト２
粉末状大豆蛋白１５部、なたね油１２部、凍結卵白５部、水３５部、豆腐８部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２１】
テスト３
粉末状大豆蛋白１５部、なたね油１４部、水３８部、豆腐８部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２２】
テスト４
粉末状大豆蛋白１５部、なたね油１４部、凍結全卵１部、水３７部、豆腐８部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２３】
テスト５
粉末状大豆蛋白１５部、なたね油１２部、凍結全卵２２部、水１８部、豆腐８部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２４】
テスト６
粉末状大豆蛋白１５部、なたね油１４部、凍結卵白1部、水３７部、豆腐８部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２５】
テスト７
粉末状大豆蛋白１５部、なたね油１３部、凍結卵白１１部、水２８部、豆腐８部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２６】
テスト８
粉末状大豆蛋白１５部、なたね油１２部、凍結卵黄３部、水３７部、豆腐８部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２７】
テスト９
粉末状大豆蛋白１５部、なたね油１４部、凍結全卵３部、水４３部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２８】
テスト１０
粉末状大豆蛋白１５部、なたね油１４部、凍結全卵３部、水４０部、豆腐３部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００２９】
テスト１１
粉末状大豆蛋白１５部、なたね油１２部、凍結全卵３部、水１３部、豆腐３２部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉５部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００３０】
テスト１２
粉末状大豆蛋白１５部、なたね油１４部、水４５部をサイレントカッターで乳化させ、乳化物を調製した。この乳化物に食塩１部、調味料３部、でん粉６部を加え、さらに５mmのダイス状にカットしたにんじん１０部、みじん切りにしたいんげん６部を加え、混合し生地を得た。生地を成型機（有限会社村上電気工業所社製）で直径５２mmΦ、厚み２０mm、１個４５gに成型した。これを低温部（１０５〜１３５℃）８分、高温部（１７０〜１８０℃）１分の油中加熱を行い、空冷後、−３５℃で急速凍結を行った。
【００３１】
はじめに成型時の生地の厚みを測定し、その後油中加熱後冷凍したがんもどきの厚みを測定し、冷凍後の厚みを生地の厚みで除した値に１００を乗じた値を膨化率（％）と定義した。結果を表２に示した。
次に冷凍したがんもどきをだし液で１５分煮込んで食感の柔らかさを熟練したパネラー９名で５点評価法（５点柔らかい、４点やや柔らかい、３点普通、２点やや固い、１点固い）で行い、平均値をとった結果を表２に示した。
（表２）膨化率（％）と食感の評価結果

【００３２】
テスト１、２のがんもどきは厚みが厚く、テスト３〜１２のがんもどきと比べて明らかに膨化率に差があった。また、食感は、テスト１、２のがんもどきはだしのしみこみが増し、食感は柔らかく良好であった。テスト３〜１２、特にテスト７の外皮がかたく、だしのしみ込みが悪かった。
テスト１、２のがんもどきは、テスト３〜１２のがんもどきに比べ、厚みが増し、食感も良好であった。
【００３３】
【発明の効果】
本発明により、冷凍がんもどきを煮込んだ時の膨化状態（厚みの増加）が大きくなり、煮込み後の食感及びだしのしみ込みが良くなった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing frozen cancer. More specifically, the present invention relates to a method for producing frozen cancer muddy, which is obtained by adding chicken eggs and tofu to soybean protein paste and heating in oil to obtain a quality in a well-expanded state and a good quality of soaking.
[0002]
Examples of soy protein side dishes include cancer throb, deep fried, deep fried, and Takano tofu. Among them, ganmodoki is put in a tofu that has been squeezed with water and mixed with carrot, burdock, shiitake, kombu, jellyfish, jellyfish, sesame seeds, hemp seeds, etc. It is fried in oil. For example, in the case of producing cancer throbbing, if fried in a short time, the swollen state may be poor, and cancer throbbing with poor penetration may occur. Of these, the present invention relates to a method for producing a prepared dish such as frozen cancer mushrooms and deep-fried chicken, in which chicken eggs and tofu are added and the expansion time is stabilized by adjusting the heating time.
[0003]
[Prior art]
This known manufacturing method is a manufacturing method in which ingredients are added to a mixing device having a rotating blade for mixing the dough and ingredients, and then the dough is transported by a pipe or the like and then molded, and moisture in the dough When there is little or there is no core material in the inside, there is a thing that the expanded state becomes worse. In recent years, as a trend of product development of soy protein sugar beet, there is a tendency to prefer a soft texture with good dashi soup, and the conventional manufacturing method can cause cancer with poor dashi soak, It does not correspond to the current situation.
[0004]
There are various examples of such production methods, and various development examples have been reported. Here, examples of these developments are as follows: (1) A method for producing an aquatic food product in which egg white is added to a plant seed protein so that the tissue does not become brittle (for example, see Patent Document 1).
(2) Tofu or tofu thick-fried tofu containing egg white and / or whey protein as an active ingredient, and also tofu or tofu thick-fried tofu containing this water-preventing agent with little water separation (for example, patents) Reference 2).
(3) In a method for producing tofu in which soy milk is coagulated using a coagulant, tofu that has a smooth texture due to the use of soy milk at a low concentration as a soy milk and the addition of egg white and oligosaccharides and has little water separation during storage (See, for example, Patent Document 3).
[0005]
However, their contents are as follows: (1) When the plant seed protein card containing egg white is kneaded with the sliding material during salting, the tissue becomes excessively brittle or feels unpleasant even if the amount of plant seed protein added is increased. A method for producing an aquatic food product using the plant seed card and the card, (2) an anti-wetting agent for tofu or deep-fried tofu containing egg white and / or whey protein as an active ingredient, Tofu or tofu deep-fried tofu containing this water separation inhibitor containing low water separation (3) In a method for producing tofu in which soy milk is coagulated with a coagulant, soy milk having a low concentration is used as soy milk and egg white and oligosaccharide are added. It is related to being able to obtain light snow tofu that has a smooth texture and little water separation during storage, and can be suitably eaten as a dessert. The swelling state uniformly stabilized, not a process for the preparation of a good frozen ganmodoki penetration of soup.
[0006]
The inventors of the present invention can maintain a state in which the inside of a side dish such as cancer swell is expanded even after freezing, and can maintain a soft texture that soaks into the dashi stock after cooking and heating by heating at the time of eating. The present invention relates to a method for producing frozen cancer odors that are produced by quantitatively mixing chicken eggs and tofu into a binder made of soy protein paste.
[Patent Document 1]
JP-A-5-199843 [Patent Document 2]
JP-A-11-225699 [Patent Document 3]
Japanese Patent Laid-Open No. 2001-16130
[Problems to be solved by the invention]
It is an object of the present invention to produce a cancer that can maintain a uniformly expanded state after cooling and freezing.
[0008]
[Means for Solving the Problems]
The present invention relates to a method for producing frozen cancer mushrooms or deep-fried chicken, characterized by adding chicken eggs and tofu to soybean protein paste and heating in oil. Specifically, it is preferable to add 2 to 20% by weight of chicken eggs or 5 to 30% by weight of tofu. Moreover, it is related with the frozen cancer thaw or deep-fried obtained by these manufacturing methods.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The general manufacturing process for industrially mass-producing frozen cancer mushrooms or deep-fried chicken is as follows. Raw material processing-mixing-molding-heating-cooling-freezing-storage.
[0010]
The terminology of the present invention will be explained.
The soy protein referred to in the present invention is a soy protein material containing a high concentration (for example, 50% by weight or more per dry matter) of soy protein obtained from soybeans and defatted soybeans, and refers to isolated soybean protein, concentrated soybean protein, and the like.
Soy protein paste is a hydrate hydrated in water 2.5 to 8 times, preferably 3 to 7 times, most preferably 3.2 to 5 times the weight of soy protein, and more suitable weight. It is an emulsion emulsified with double oil and fat. Moreover, when emulsifying with soy protein, it is preferable to add tofu and use.
[0011]
As the chicken egg in the present invention, any of raw chicken eggs, frozen whole eggs, raw egg whites, and frozen egg whites can be used. More preferably, raw chicken eggs and frozen whole eggs are used.
In the present invention, when egg yolk or frozen egg yolk is added, the viscosity of the dough is increased, and expansion during heating in oil is insufficient, which is not preferable.
In the present invention, it is preferable to add the hen's egg when emulsifying with soy protein and emulsifying soy protein when hydrated.
About the addition amount of whole eggs, it is preferable to add 2 to 20% per cancer-strung dough, more preferably 3 to 7%. When the added amount of whole eggs exceeds 20%, the flavor of tofu decreases, and when the added amount is less than 2%, there is no difference in shape from the case where chicken eggs are not added. The added amount of egg white is preferably 3 to 10%, more preferably 3 to 7%, per cancerous dough. When the added amount of egg white exceeds 10%, the texture becomes hard, and when it is less than 2%, there is no difference in shape from that without adding egg white.
[0012]
The heating in oil according to the present invention refers to multi-stage heating, meaning that it is extended in the low temperature part and mustard in the high temperature part. The oil temperature is desirably 100 to 150 ° C in the low temperature part, preferably 100 to 120 ° C, more preferably 105 to 115 ° C, and 5 minutes or more. The time is preferably 5 minutes to 12 minutes, more preferably 7 minutes to 10 minutes. The high temperature part is 120 to 200 ° C., preferably 135 to 180 ° C., more preferably 135 to 170 ° C., 10 seconds to 5 minutes, and more preferably 10 seconds to 2 minutes. The oil to be used is not particularly limited as long as it is an edible oil, but palm oil, soybean oil, rapeseed oil and the like are used.
[0013]
Examples of tofu include cotton tofu, silken tofu, soft tofu, filled tofu, Okinawa tofu and frozen tofu, but any tofu can be used in the present application. When tofu is added, it is denatured when frozen, so that the uniform texture of soy protein can be destroyed and a good quality of soup can be obtained.
A general method for producing tofu is described below.
Soybean Selection-Washing-Soaking-Weighing-Grinding-Heating-Filtration-(Soymilk)-Solidification-Supernatant removal (or no removal)-Molding-Raw tofu-Water exposure.
[0014]
The amount of tofu added is preferably 5 to 30%, more preferably 8 to 10%, per cancerous dough. If it exceeds 30%, molding defects occur. If it is less than 5%, there is no difference in shape from that without tofu.
[0015]
In addition to tofu, soybean protein paste can be added to those that heat and solidify (heat set) such as wheat flour, starch, textured soy protein, minced meat, meat paste, fish meat, fish meat surimi, etc. It may be used with the yamano potato.
According to the conventional method, the cancer dough in the present invention may be mixed with other vegetables (in the present invention, kombu, hijiki, jellyfish, ginnan, etc. are also included in the vegetable), seasoning and starch. it can.
[0016]
Molding is optional such as drum molding or molding. By this step, it is possible to change the shape into an arbitrary shape such as a circle, an ellipse, a triangle, and a rectangle.
[0017]
In the present invention, the expanded state means that when the molded dough is heated in oil, the thickness after frying is greater than the thickness at the time of molding, and after cooling to room temperature, the bubble-like holes are homogeneously uniform. It's a warm one. The expansion at the time of frying includes a lateral expansion extending in the lateral direction of the molded fabric and a vertical expansion extending in the thickness direction. In the present invention, the standard for expansion (expansion rate) is set as the elongation of the thickness (vertical expansion).
As the product form of the product according to the present invention, a frozen form is recommended.
[0018]
【Example】
The embodiments of the present invention will be specifically described below with reference to examples, but the technical scope of the present invention is not limited by these examples.
The recipe is shown in Table 1 below.

[0019]
Test 1
15 parts by weight of powdered soybean protein (hereinafter referred to as “parts”), 12 parts of rapeseed oil, 5 parts of frozen whole egg, 35 parts of water and 8 parts of tofu were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, 10 parts of carrot cut into 5 mm dies and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0020]
Test 2
15 parts of powdered soy protein, 12 parts of rapeseed oil, 5 parts of frozen egg white, 35 parts of water and 8 parts of tofu were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, and further 10 parts of carrot cut into 5 mm dies and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0021]
Test 3
15 parts of powdered soy protein, 14 parts of rapeseed oil, 38 parts of water and 8 parts of tofu were emulsified with a silent cutter to prepare an emulsion. 1 part of salt, 3 parts of seasoning and 5 parts of starch were added to this emulsion, and 10 parts of carrot cut into 5 mm dice and 6 parts of chopped carrot were mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0022]
Test 4
15 parts of powdered soy protein, 14 parts of rapeseed oil, 1 part of frozen whole egg, 37 parts of water, and 8 parts of tofu were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, 10 parts of carrot cut into 5 mm dies and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0023]
Test 5
15 parts of powdered soy protein, 12 parts of rapeseed oil, 22 parts of frozen whole egg, 18 parts of water, and 8 parts of tofu were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, 10 parts of carrot cut into 5 mm dies and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0024]
Test 6
15 parts of powdered soy protein, 14 parts of rapeseed oil, 1 part of frozen egg white, 37 parts of water, and 8 parts of tofu were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, and further 10 parts of carrot cut into 5 mm dice and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0025]
Test 7
15 parts of powdered soy protein, 13 parts of rapeseed oil, 11 parts of frozen egg white, 28 parts of water and 8 parts of tofu were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, and further 10 parts of carrot cut into 5 mm dice and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0026]
Test 8
15 parts of powdery soy protein, 12 parts of rapeseed oil, 3 parts of frozen egg yolk, 37 parts of water and 8 parts of tofu were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, 10 parts of carrot cut into 5 mm dies and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0027]
Test 9
15 parts of powdered soy protein, 14 parts of rapeseed oil, 3 parts of frozen whole egg, and 43 parts of water were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, 10 parts of carrot cut into 5 mm dies and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0028]
Test 10
15 parts of powdered soy protein, 14 parts of rapeseed oil, 3 parts of frozen whole egg, 40 parts of water and 3 parts of tofu were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, 10 parts of carrot cut into 5 mm dies and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0029]
Test 11
15 parts of powdered soybean protein, 12 parts of rapeseed oil, 3 parts of frozen whole egg, 13 parts of water, and 32 parts of tofu were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 5 parts of starch were added, 10 parts of carrot cut into 5 mm dies and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0030]
Test 12
15 parts of powdered soybean protein, 14 parts of rapeseed oil, and 45 parts of water were emulsified with a silent cutter to prepare an emulsion. To this emulsion, 1 part of salt, 3 parts of seasoning and 6 parts of starch were added, and further 10 parts of carrot cut into 5 mm dies and 6 parts of chopped carrot were added and mixed to obtain a dough. The dough was molded into a diameter of 52 mmφ, a thickness of 20 mm, and 45 g by a molding machine (Murakami Electric Industry Co., Ltd.). This was heated in oil for 8 minutes at a low temperature part (105 to 135 ° C.) and for 1 minute at a high temperature part (170 to 180 ° C.). After air cooling, quick freezing was carried out at −35 ° C.
[0031]
First, the thickness of the dough at the time of molding is measured, and then the thickness of the cancer that has been frozen after being heated in oil is measured. The value obtained by dividing the thickness after freezing by the thickness of the dough is multiplied by 100. ). The results are shown in Table 2.
Next, the frozen cancer squirt is boiled for 15 minutes with a soup solution, and a panel of 9 skilled panelists who are skilled in the softness of the texture (5 soft, 4 soft, 3 soft, 3 soft, 2 soft, Table 2 shows the results obtained by taking an average value.
(Table 2) Expansion rate (%) and texture evaluation results

[0032]
Tests 1 and 2 were thicker and clearly had different swelling rates compared to tests 3-12. In addition, the cancer texture of Tests 1 and 2 increased in penetration, and the texture was soft and good. The outer skin of Tests 3 to 12, especially Test 7, was hard and the penetration of the dashi was bad.
Tests 1 and 2 had a thicker thickness and a better texture than those of Tests 3 and 12.
[0033]
【The invention's effect】
According to the present invention, the swollen state (increase in thickness) when the frozen cancer squirt is boiled is increased, and the texture and the soaking of the dashi stock after the boil are improved.

Claims

Heat the dough using soy protein paste obtained by emulsifying soy protein, water, fat and oil, whole egg or egg white of 3-7% by weight of chicken egg per dough and 5-30% by weight of tofu per dough. A method for producing frozen cancer that is expanded.