JP4329537B2 - 油揚げの製造法 - Google Patents
油揚げの製造法 Download PDFInfo
- Publication number
- JP4329537B2 JP4329537B2 JP2003435151A JP2003435151A JP4329537B2 JP 4329537 B2 JP4329537 B2 JP 4329537B2 JP 2003435151 A JP2003435151 A JP 2003435151A JP 2003435151 A JP2003435151 A JP 2003435151A JP 4329537 B2 JP4329537 B2 JP 4329537B2
- Authority
- JP
- Japan
- Prior art keywords
- coagulant
- dough
- soy protein
- oil
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 240000005856 Lyophyllum decastes Species 0.000 title claims description 11
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims description 37
- 239000003921 oil Substances 0.000 claims description 33
- 239000000701 coagulant Substances 0.000 claims description 32
- 229940001941 soy protein Drugs 0.000 claims description 24
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical group [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 13
- 239000003925 fat Substances 0.000 claims description 12
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 11
- 230000001804 emulsifying effect Effects 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 235000019710 soybean protein Nutrition 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000004945 emulsification Methods 0.000 description 7
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000009257 reactivity Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 3
- -1 alkaline earth metal salt Chemical class 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
- 230000003113 alkalizing effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
本発明は、さらに詳しくは大豆蛋白、油脂と水を含む原料を混合し、乳化させた後に、凝固剤溶液を加え、さらに混合して得られた生地を成型し、油中加熱することを特徴とする油揚げの製造法に関する。
本発明はまた、これらの方法で得た油揚げである。
分離大豆たん白(「フジプロE」不二製油株式会社製)1000部、油脂(ナタネ油)300部、水3000部と、コーンスターチ50部、食塩10部をサイレントカッター(備文株式会社製)を用いて、3分間混合乳化し、その後、15部の塩化マグネシウムを30部の水に溶かしたものを加えた。その後、更に1分間混合した。この生地を、10分、20分間放置した後、成型機(村上製作所製)を用いて、45mm角、厚み7mmに成型した。これを、77mm角の型枠を使用した3段フライヤー(70℃で4分、110℃で2分、170℃で4分)でフライし、油揚げを得た。すなわち、本発明の生地を乳化後に凝固剤を添加する方法により油揚げを得た。
15部の塩化マグネシウムを30部の水に溶かしたものを加える代わりに、遅効性の硫酸カルシウム15部を後添加せず、水3030部に溶解した以外は、実施例1に従った。
すなわち、生地を乳化する前に、大豆蛋白や油脂などの原料と共に凝固剤を添加する方法により油揚げを得た。
15部の塩化マグネシウムを30部の水に溶かしたものを加える代わりに、分離大豆たん白を中和する際に水酸化カルシウムを用いた分離大豆たん白を使用し、水の量を3030部にした以外は、実施例1と同様にした。
塩化マグネシウム量を1部とした以外は、実施例1と同様に製造した。
塩化マグネシウム量60部を120部の水に溶かした以外は、実施例1と同様に製造した。
──────────────────────────────────
項目 実施例 比較例 比較例 参考実 参考実
1 1 2 施例2 施例3
──────────────────────────────────
大きさ(mm)(10分生地放置) 77 77 55 60 65
──────────────────────────────────
大きさ(mm)(20分生地放置) 77 65 55 57 63
──────────────────────────────────
※大きさは、製品10枚の平均値で、72mmから77mm迄を合格範囲とした。
Claims (3)
- 分離大豆蛋白もしくは濃縮大豆蛋白から選択される大豆蛋白、油脂及び水を含む原料を混練し、乳化させた後に、凝固剤の添加量が分離大豆蛋白に対して0.5〜5重量%となるように速効性凝固剤溶液(アルカリ化剤を併用する場合を除く。)を加え、さらに混練して得られた生地を成型し、油中加熱することを特徴とする油揚げの製造法。
- 速効性凝固剤が塩化マグネシウム、塩化カルシウム又は苦汁である請求項1記載の油揚げの製造法。
- 生地作成後における生地の放置時間が10〜60分である請求項1又は2記載の製造法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003435151A JP4329537B2 (ja) | 2002-12-26 | 2003-12-26 | 油揚げの製造法 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002375935 | 2002-12-26 | ||
JP2003435151A JP4329537B2 (ja) | 2002-12-26 | 2003-12-26 | 油揚げの製造法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2004215664A JP2004215664A (ja) | 2004-08-05 |
JP4329537B2 true JP4329537B2 (ja) | 2009-09-09 |
Family
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Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2003435151A Expired - Lifetime JP4329537B2 (ja) | 2002-12-26 | 2003-12-26 | 油揚げの製造法 |
Country Status (1)
Country | Link |
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JP (1) | JP4329537B2 (ja) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4735595B2 (ja) * | 2007-04-23 | 2011-07-27 | 不二製油株式会社 | 油揚げ及び乾燥味付き油揚げの製造法 |
JP6959878B2 (ja) * | 2018-02-05 | 2021-11-05 | 日清食品ホールディングス株式会社 | 油揚げに適した原料大豆の評価方法 |
-
2003
- 2003-12-26 JP JP2003435151A patent/JP4329537B2/ja not_active Expired - Lifetime
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Publication number | Publication date |
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JP2004215664A (ja) | 2004-08-05 |
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