JP4173947B2 - Manufacturing method of oil age-like food - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing an oil-like food that does not undergo a frying process.
[0002]
[Prior art]
Ordinary oil age expands hardened tofu (oil age dough) by evaporating the water in the dough in 90-120 ° C oil, and then hardens the surface in 150-200 ° C oil. It is prepared by fixing the expanded state. However, in this conventional method, a large amount of oil is required for the frying process, and because the moisture of the oil age dough is high, hydrolysis of frying oil at high temperatures is promoted, resulting in a rapid increase in acid value. There were drawbacks such as the need to change the frying oil frequently.
As a method of omitting the frying step in oil age production, Japanese Patent Publication No. 60-43106 prepared a dough without using a tofu production step using soy protein as a main raw material, and the dough was immersed in oil or the dough surface was Japanese Patent Application Laid-Open No. 4-8262 discloses a method for obtaining an oil age-like food by heating with microwaves in a state of being covered with oil and then expanding the dough and then curing by frying or by continuing to heat with microwaves. There has been proposed a method of obtaining oil age by heating an oil age dough coated with oil by irradiation with far infrared rays. However, these microwave and far-infrared methods cause drying and hardening of the surface of the dough in the process of expanding the dough, so that it is possible to obtain a product of good quality such as insufficient or uneven dough. Is difficult. In particular, when heated by microwave irradiation, the oil age dough itself generates heat, so it is difficult to control the temperature and stable production is difficult.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a method for producing an oil age-like food product that is uniformly and sufficiently expanded without going through a frying process.
[0004]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above-mentioned object, the present inventors have stabilized the oil age-like food excellent in uniform expansion of the dough by expanding and fixing the dough using superheated steam. As a result, the present invention was completed.
The present invention relates to a method for producing an oil-like food using superheated steam. That is, it relates to a production method characterized in that the oil age dough obtained by a conventional method is used as it is or its surface is coated with edible oil and fat, and is treated in superheated steam, more preferably expanded in superheated steam, and thereafter The gist of the present invention is a method for producing an oil-like food characterized by fixing the expanded state by curing the dough surface.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The oil-age-like food of the present invention is not particularly limited, but means a food obtained by heat-processing oil-age dough that is usually used in a method for producing oil-age without going through a frying process.
The oil age dough used in the present invention is not particularly limited, and those used in normal oil age production can be used as they are. The method for producing the oil age dough is exemplified below. In addition to ordinary whole soybeans, defatted soybeans, peeled soybean flakes, and the like can be used as raw materials. These soybean raw materials are appropriately swollen in water. In the case of whole soybeans, polishing is carried out while adding water, and in the case of defatted soybeans or peeled soybean flakes, addition is carried out to obtain koji juice. The soup is boiled moderately and separated from okara with or without the addition of return water to obtain soy milk. Any of the equipment known for producing tofu oil age may be used for these series of processes. The obtained soymilk is mixed and stirred with a coagulant at a temperature range of 60 ° C. to 80 ° C. to obtain a coagulated product. As the coagulant in this case, coagulants used for oil age production such as magnesium chloride, calcium chloride, calcium sulfate, magnesium sulfate and the like can be used alone or in combination. The obtained solidified product is squeezed and dehydrated in a mold box or a continuous molding machine to form a tofu dough. The tofu dough is cut into an appropriate size and used as an oil age dough. In producing the oil age dough, a gas such as air may be mixed, or an antifoaming agent such as fatty acid ester, lecithin, calcium carbonate, or silicon may be used.
The obtained oil age dough is placed as it is or in a device in which superheated steam can be introduced by coating the surface with edible fats and oils. The edible fat and oil can be coated on the oil age dough by immersing it in the edible fat or by applying or spraying on the surface.
[0006]
The oil age dough placed in a device capable of introducing superheated steam is expanded by the action of superheated steam. Although the expansion temperature is not particularly specified, superheated steam at 200 to 300 ° C., more preferably 240 to 280 ° C. is preferably applied. At this time, when the temperature of the superheated steam is less than 200 ° C., the vaporization of moisture in the dough only takes place slowly and it takes time to expand and the expansion is insufficient, and if it exceeds 300 ° C., the dough surface is hardened. In some cases, the swelling may be inhibited.
Here, the superheated steam can be obtained by depressurizing and / or secondary heating the saturated steam generated using a water tube boiler, a once-through boiler, or the like. Here, when superheated steam at or below atmospheric pressure is used, the equipment becomes complicated, so it is preferable to use superheated steam at atmospheric pressure.
Further, the secondary heating of saturated steam may be any known method. For example, using high-temperature gas obtained by burning fuel such as heavy oil, light oil, kerosene, and fuel such as LPG and city gas, using a heat exchanger for indirect heating, or without using a heat exchanger Superheated steam can be obtained by directly mixing saturated steam and hot gas.
In addition, direct current, low frequency alternating current, and high frequency alternating current are passed through the conductive material, or the material is heated by irradiating the dielectric with electromagnetic waves such as microwaves, high frequencies, and infrared rays. Superheated steam can be obtained by bringing it into contact. Here, since the saturated water vapor itself is also a dielectric, the heating by the electromagnetic wave can be directly heated. Furthermore, these methods may be used in combination. Alternatively, the enzyme partial pressure may be controlled for the purpose of adjusting the color tone or flavor.
After the oil age dough is sufficiently expanded, the surface of the oil age dough is further heated to fix the expansion. Here, heating may be carried out by any known method, but is preferably superheated steam superheating because the type of equipment is simple. In the case of using superheated steam, it is better to quickly increase the superheated steam temperature after expansion, preferably 350-450 ° C, more preferably 380-420 ° C to increase the surface of the oil age dough. Cure and fix expansion. At this time, when the temperature of the superheated steam is 350 ° C. or less, the product is shrunk and the commercial value is lowered if the product is cooled sufficiently after the heating is completed. On the other hand, if the temperature exceeds 450 ° C., the curing proceeds too much, the texture becomes hard, and the product value may be lowered due to burning. In addition, if it takes too much time to raise the superheated steam temperature, the productivity is poor and the time that the dough is exposed to the superheated steam becomes longer than necessary, and the texture becomes hard and the commercial value is lowered. For this reason, it is preferable to complete this temperature rise within 1 minute. When using a continuous device that uses a conveyor or the like as the heating device, the superheater that acts on the dough by introducing superheated steam at different temperatures managed separately for each zone that is divided for expansion and fixation Changing the temperature of the water vapor can be performed.
[0007]
The oil-like food obtained in this way shows uniform and stable swelling, and the fat content is higher than that obtained by ordinary frying because the fat used is only that used for the surface coating of the dough. Since the oil can be lowered, and new oils and fats are always used, there is little deterioration of the oil of the product, and there is no need to change the oil during production.
In addition, the oil age-like food obtained in this way has a structure in which an internal tofu layer is clogged like a so-called “floating age” in order to expand the dough without buoyancy.
In order to make this oil age-like food into a sponge-like product such as so-called “sinking age”, microwaves are irradiated immediately after the fixing of the expansion state of the dough by the superheated steam (mustard process) is completed. What is necessary is just to vaporize the water of a tofu layer and to expand a product.
Examples are shown below.
[0008]
【Example】
Example 1
Immerse the whole soybeans in water until the weight becomes 2.2 to 2.3 times, drain the water, add 7 times the amount of water of the original soybeans, grind, and heat directly. And boiled to 100 ° C. and immediately 3 times as much water as the original soybean was added. The obtained boiled rice was quickly separated from okara using a screw press, and fine okara was removed through a 120-mesh sieve to obtain soy milk. When the temperature of the soymilk reached 75 ° C., magnesium chloride equivalent to 0.25% of the amount of soymilk was added and mixed to coagulate the protein. The obtained coagulated product was immediately transferred to a mold box, gradually pressed and dehydrated to obtain a tofu dough having a thickness of about 8 mm.
This tofu dough was cut into 45 × 45 mm, dipped in soybean oil, and the surface was coated with oil, and then heated at 260 ° C. with superheated steam. After expanding to about 80 mm square in 4 minutes after the start of the action, the surface could be cured by treating with superheated steam at 400 ° C. for 4 minutes.
The average size of the 10 oil-age-like foods obtained was 82 × 81 mm, and the elongation (area ratio) to the dough was 3.28 times. The lipid content of this oil age-like food was 20.5%.
This oil age-like food had a homogeneous spongy tissue and fine skin like oil age, and the skin was not sticky with oil.
[0009]
Example 2
The same tofu dough as obtained in Example 1 was cut into 45 × 45 mm, and superheated steam at 260 ° C. was allowed to act thereon. After expanding to about 80 mm square in 4 minutes after the start of the action, the set temperature of the superheated steam generator was raised to 400 ° C. After the temperature rose to 400 ° C. in about 1 minute, the surface could be cured by treating with 400 ° C. superheated steam for 4 minutes.
The average size of the obtained 10 oil-age-like foods was 81 × 81 mm, and the elongation (area ratio) to the dough was 3.24 times. The lipid content of this oil-like food was 18.0%.
This oil age-like food had a homogeneous spongy tissue and fine skin like oil age, and the skin was not sticky with oil.
[0010]
Comparative Example 1
The same tofu dough prepared in the examples was cut into 45 × 45 mm, and the dough was expanded and fixed in an expanded state using a fryer according to a conventional method to obtain an oil age. The average size of the 10 oil ages obtained was 78 × 78 mm, and the elongation to the dough was 3.00 times. The lipid content of this oil age was 35.4%.
[0011]
Comparative Example 2
The same tofu dough prepared in the examples was cut into 45 × 45 mm, dipped in soybean oil and coated with oil, and then heated in a microwave oven with an output of 500 W for 30 seconds. The heated dough had an irregular shape of 65 × 70 mm (average of 10 sheets) and the surface had already dried and hardened, and a spongy structure like an oil-bearing was not obtained.
[0012]
【The invention's effect】
Conventionally, a large amount of frying oil has been required in the production of oil age. This time, by using superheated steam, it is now possible to stably produce oil-like foods with low lipid content and excellent swelling without using frying oil.

Claims (2)

  Oil-aged dough or oil-aged dough coated with edible fats and oils is expanded by applying superheated steam at 200 ° C to 300 ° C, and then superheated steam at 350 to 450 ° C is further applied to cure the surface of the oil-aged dough A method for producing an oil age-like food characterized in that   After the oil age dough or the oil age dough coated with edible fat is expanded by applying superheated steam at 200 ° C to 300 ° C, the surface of the oil age dough is cured by applying superheated steam at 350 to 450 ° C. A method for producing a sponge-like oil-like food characterized by vaporizing moisture in a tofu layer immediately after curing by microwave irradiation.