JP4274818B2 - Seasoned sponge-like tissue food and production method thereof - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food that has been seasoned so that a sponge-like tissue food having a sponge-like tissue inside such as deep-fried chicken, deep-fried chicken, and cancer can be immediately eaten.
[0002]
[Prior art]
Cancer pounding, deep-fried food, etc. are popular foods and are often used for oden, etc., but they are often delicious when heated in oden broth (seasoning liquid) and not soaked in soup. Has the disadvantage of taking time.
[0003]
On the other hand, as a seasoning cooking method for sponge-like foods such as fried foods, after degassing the gas in the vacuum container containing the sponge-like food soaked in the seasoning liquid, soaking the seasoning liquid in the sponge-like food, In addition, a method has been proposed in which a sponge-like food is vacuum-packed together with a seasoning liquid, and the sponge-like food that has been vacuum-packed is heat-sterilized and seasoned (see, for example, Patent Document 1).
[0004]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 57-8750
[Problems to be solved by the invention]
As mentioned above, when it is made into oden or boiled food, the gandoki and deep-fried chicken that contains plenty of soup has the disadvantage that the soup that has been taken out of the soup when it is lifted from the soup or when eaten. In addition, in the case of vacuum-packed sponge-like food, it can be distributed in a vacuum-packed manner, so long as it is fried, etc. It will not be finished, and more work is needed to finish it.
[0006]
An object of the present invention is to obtain a seasoned sponge-like tissue food that is contained in the inside of the broth even when it is lifted from the broth but does not flow out. Furthermore, it is an object to obtain a seasoned sponge-like tissue food that is contained inside even when pulled out from the broth but does not come out, and does not need to be packed with the broth.
[0007]
[Means for Solving the Problems]
The seasoned sponge-like tissue food according to the invention described in claim 1 is a sponge-like tissue food having a sponge-like tissue inside,
Cooling and solidification of the above-mentioned coagulant-added seasoning liquid which has been impregnated or filled in a coagulant-added seasoning liquid to which 1 to 4% by weight of gelatin and 0.01 to 0.5% by weight of agar have been added. The body is contained inside the sponge-like tissue and is separated from the surrounding cooled solidified body.
[0009]
A seasoned sponge-like tissue food according to the invention described in claim 2 is a tofu and / or separated soy protein that the sponge-like tissue food according to claim 1 is deep-fried, thick-fried, and crushed like a cancer. It is characterized in that the dough containing the oil is oiled.
[0010]
A method for producing a seasoned sponge-like tissue food according to claim 3 is the addition of a coagulant in which 1-4% by weight of gelatin and 0.01-0.5% by weight of agar are added to the seasoning liquid. Immerse the sponge-like tissue food in the seasoning liquid to impregnate the voids in the dough of the sponge-like tissue food with the coagulant-added seasoning liquid , cool it to coagulate the coagulant-added seasoning liquid, and coagulate the sponge-like tissue inside. The molded product containing the cooling solidified body of the added seasoning liquid is separated from the surrounding cooling solidified body.
[0012]
The method for producing a seasoned sponge-like tissue food according to the invention described in claim 4 is a sponge-like tissue food according to claim 3 , wherein the tofu and / or deep-fried, deep-fried tofu and / or crushed like tofu It is characterized by using an oily dough containing separated soy protein.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, in the sponge-like tissue food having a sponge-like tissue inside, the coagulant-added seasoning liquid containing the cooled solidified body is contained inside the sponge-like tissue. A seasoned sponge-like tissue food product that does not flow out can be obtained. Therefore, it is not necessary to pack with dashi soup, and if it is in a cooled state, it can be distributed in a simple packaging, and can be eaten immediately by reheating it a little.
[0014]
The coagulant-added seasoning liquid of the present invention may be any seasoning liquid to which a coagulant that coagulates by cooling is added. Examples include soup stock for oden and soup stock for boiled foods, as well as seasoning soup, consomme, miso soup, potage, curry flavor, and tomato flavor. The coagulant may be any one that can be solidified by cooling, and examples thereof include one or more of gelatin, agar, pectin, carrageenan, xanthan gum, and locust bean gum.
[0015]
The amount of the coagulant to be added varies depending on the type of coagulant, but it is sufficient that the coagulant is coagulated in the voids in the food having a sponge structure when at least cooled. For example, gelatin alone, agar alone, pectin alone, carrageenan alone, xanthan gum alone, or locust bean gum alone solidifies at 1 to 5% by weight with respect to the seasoning liquid. Moreover, you may change coagulation | solidification temperature, a coagulation | solidification state (texture), etc. by mixing and using 2 or more types of each coagulant. For example, by adding 0.01 to 0.5% by weight of agar to 1 to 4% by weight of gelatin with respect to the seasoning liquid, the coagulation temperature rises compared to the case of ordinary gelatin alone and approaches the coagulation temperature of agar.
[0016]
The cooling temperature refers to the temperature at which the seasoning liquid is solidified by the added coagulant. The coagulation temperature differs depending on the type and amount of coagulant added. Preferred solidification temperatures include those that are almost the same as or slightly lower than the temperature during eating. That is, if the food is solidified at the temperature at the time of eating, the juicy feeling is impaired when the food is bitten. Further, if the solidification temperature (that is, the melting temperature) is considerably lower than the temperature at the time of eating, there will be no difference from the one containing the normal seasoning liquid.
[0017]
The sponge-like tissue food in the present invention refers to a processed food having a sponge-like tissue inside, and specifically includes fried oil, deep-fried tofu and / or isolated soy protein crushed like cancer. The dough is oiled.
[0018]
More specifically, by oiling dough containing tofu and / or separated soy protein, the moisture and air in the dough containing tofu or separated soy protein swells, and after the oil is filled, various sizes are present inside. A gap is formed. In addition, as specific isolation | separation soybean protein dough, ratios of isolation | separation soybean protein, fats and oils, water, etc. are chosen in the range of fats and oils 0.2-3, and water 2-10 with respect to soybean protein 1, and require oil It is determined according to the swelling and properties of the things. In addition, the isolated soybean protein dough is shaped into an arbitrary shape such as a ball and oiled, but it is suitable to perform two-stage heating at low and high temperatures, as in normal frying. If it expands sufficiently, one-stage heating may be used.
[0019]
The void in the present invention refers to what is formed in tofu dough or separated soy protein dough in oiled matter, and after the air or water in the separated soy protein dough expands and expands due to the oil cake. It is a trace of.
[0020]
The seasoned sponge-like tissue food of the present invention is produced by impregnating the voids in the dough of the sponge-like tissue food with the coagulant-added seasoning liquid and cooling the molded product impregnated with the coagulant-added seasoning liquid to cool the sponge-like tissue food. Because it is used to solidify the internal coagulant-added seasoning liquid, it is soaked in oden or boiled and then impregnated with the internal seasoning liquid and cooled, even if pulled out from the condiment liquid. Does not flow out, and it is possible to obtain a seasoned sponge-like tissue food that does not need to be packed with a seasoning liquid (dashi stock). At the time of eating, the taste of the food having a sponge-like structure and the soup stock can be enjoyed with a little warming.
[0021]
In the impregnation of the seasoning liquid into the gap in the present invention, the sponge is impregnated with the seasoning liquid by dipping in the seasoning liquid and heating and cooling in the same manner as in normal cooking. In addition, a food having a sponge-like structure is dipped in a seasoning liquid, the container is sealed, and the container is sealed and decompressed or pressurized with a vacuum pump or the like. Can be soaked.
[0022]
【Example】
Example 1.
FIG. 1 is a process diagram showing the steps of an embodiment of the method for producing a seasoned sponge-like tissue food of the present invention. As shown in the figure, as a soybean protein dough production process, soybean oil 1 and water 3.5 were mixed with a separated soybean protein (for example, Fujipro 545) 1 with a mixer to prepare an emulsified card. This card was allowed to gel for 3 hours at room temperature. Thereafter, the card was crushed to a size of about 5 mm in diameter.
[0023]
Next, as a forming process, add 0.3 salt to fish meat surimi 10 as usual, salt it, add 0.5 starch, 1 water and add salted surimi. Molded into a ball. As a heating step, the balls were heated with low temperature oil at 140 ° C. for 7 minutes and then with oil at 170 ° C. for 3 minutes. With this heating, the dough expanded and formed a spongy tissue.
[0024]
As a soaking process, 3% by weight of gelatin and 0.03% by weight of agar are added to Oden soup stock 1 to prepare a seasoning liquid with a coagulant added, and the seasoned liquid is boiled and balls are added. Heated and soaked into the spongy structure of the ball. Thereafter, the seasoning liquid was solidified by cooling. Since the surrounding seasoning liquid itself is also solidified, it was separated from the ball and packed into a pack as a ball alone to obtain a product.
[0025]
FIG. 2 is an explanatory view schematically showing a cross-sectional configuration of the seasoned sponge-like tissue food obtained in this production process. As shown in the figure, the seasoned sponge-like tissue food of the present invention has a large number of finely swollen voids 23 formed inside a hard skin 22 in which a soybean protein dough 21 is oiled in a fox color. The gelled seasoning liquid 24 solidified in each of 23 is soaked and solidified.
[0026]
As mentioned above, this seasoned sponge-like tissue food has an interesting taste that has never been seen even if it is eaten as it is without draining the internal liquid even if it is lifted from the seasoning liquid. It was a soaked food, and it was juicy and delicious.
[0027]
【The invention's effect】
As described above, the present invention can provide a seasoned sponge-like tissue food that is contained in the inside of the broth even when it is lifted from the broth, but the juice does not flow out. Furthermore, since it is contained inside even when it is pulled out from the soup stock, but the soup does not come out, it is possible to obtain a seasoned sponge-like tissue food that does not need to be packed with the soup stock, and it becomes hard or soft and crumbles when heated There is no effect, and there is an effect that a new seasoned sponge-like tissue food can be obtained which can be used for oden seeds and boiled dishes.
[Brief description of the drawings]
FIG. 1 is a process diagram showing the steps of an embodiment of the method for producing seasoned sponge-like tissue food of the present invention.
FIG. 2 is an explanatory view schematically showing a cross-sectional configuration of a seasoned sponge-like tissue food obtained in the present manufacturing process.
[Explanation of symbols]
21 ... tofu dough,
22 ... the outer skin,
23 ... Gap,
24 ... Gelled seasoning liquid,

Claims (4)

In a sponge-like tissue food having a sponge-like tissue inside,
Cooling and solidification of the above-mentioned coagulant-added seasoning liquid which has been impregnated or filled in a coagulant-added seasoning liquid to which 1 to 4% by weight of gelatin and 0.01 to 0.5% by weight of agar have been added. A seasoned sponge-like tissue food comprising a body inside a sponge-like tissue and separated from a surrounding cooled solidified body. 2. The seasoned sponge according to claim 1 , wherein the sponge-like tissue food is oil-dried dough containing deep-fried, thick-fried tofu and / or isolated soybean protein. Shaped tissue food. Sponge-like tissue food is dipped in a coagulant-added seasoning liquid in which 1 to 4% by weight of gelatin and 0.01 to 0.5% by weight of agar are added to the seasoning liquid. Impregnated with a coagulant-added seasoning liquid , cooled to solidify the coagulant-added seasoning liquid, and to separate the molded product containing the coagulant-added seasoning liquid in the sponge-like tissue from the surrounding cooling coagulated body. A method for producing a seasoned sponge-like tissue food. The seasoned sponge according to claim 3 , wherein the sponge-like tissue food is a deep-fried, thick-fried, crushed tofu and / or dough containing separated soybean protein. A method of manufacturing a tissue food.

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