JP7027192B2 - Cream croquette and its manufacturing method - Google Patents

Description

The present invention relates to a cream croquette and a method for producing the same. It also relates to a method for preventing punctures in cream croquette.

Cream croquette, which uses sauce ingredients such as white sauce as the main ingredient for fried seeds, is a perfect combination of the crispy and fragrant texture of the batter and the smooth and creamy texture of the white sauce inside. , Is one of the widely preferred foods. However, since the white sauce, which is the main ingredient, has a high water content, there is a problem that the water vaporizes and expands during frying, causing the cream croquette batter to puncture.
For fried foods such as various croquettes and cutlets, fry at 170 ° C to 180 ° C for 5 to 6 minutes in order to sufficiently heat the filling and obtain a moderately colored batter (good fried fox color). Immediately after being put in oil, these fried foods sink to the bottom of a frying pan or the like, but emerge in a frying time of 3 to 4 minutes, and a good fox-colored fried color is obtained in a frying time of 5 to 6 minutes. This levitation occurs when the water contained in the clothes and the water contained in the filling are vaporized to reduce the specific density, which is a guideline for the filling to be sufficiently heated.
However, in general cream croquettes, frying until floating increases the possibility of puncture at the same time, so frying is often finished before puncturing. For example, in commercial cream croquettes, the temperature is 170 ° C to 180 ° C. A relatively short frying time of about 3 minutes was recommended, and the deep-fried color remained pale fox.
In order to prevent puncture of cream croquette, methods such as lowering the water content of the ingredients and thickening the batter can be taken, but all of them have a problem that the texture is impaired. Further, as a method of preventing puncture by adding a gelling agent that gels at the frying temperature to the sauce ingredient, Patent Document 1 describes that hydroxypropylmethyl cellulose and / or hydroxypropyl cellulose is 1 in the white sauce ingredient. A cream croquette containing 0.0 to 5.0% by mass, Patent Document 2 discloses a medium-sized composition containing sodium alginate, salts and thickening polysaccharides, but a viscous substance is added to a white sauce. There was a problem that the texture was impaired.
On the other hand, in recent years, the increase in lifestyle-related diseases such as obesity and diabetes has become a major social problem, and one of the major causes is excessive intake of lipids and sugars due to changes in eating habits. .. As one of the measures, low-carbohydrate and low-fat foods have been studied, and many such foods have come to be distributed in the market. Since the white sauce contains sugar sources such as wheat flour and starch, and oils and fats such as milk and shortening, there is a demand for low sugar and low fat in cream croquettes.
Due to such recent healthy tastes, fried foods using processed soybean products are provided. For example, Patent Document 3 contains tofu croquette containing 50 to 95% by weight of tofu component and 1 to 5% by weight of starchy component, and Patent Document 4 contains raw bean curd refuse discharged in the tofu manufacturing process. Disclosed is a croquette or the like using okara that has been crushed with 20 to 150% by weight of water added to the tofu. However, when such tofu and okara are used as raw materials for deep-fried seeds, the texture is rough and rough, which is significantly different from the smooth texture of cream croquette.
Further, in Patent Document 5, a predetermined amount of acid coagulant and / or salt contains soymilk containing at least one basic substance selected from the group consisting of a predetermined amount of an alkali metal salt of a polyvalent acid and an ammonium salt of a polyvalent acid. By coagulating with a coagulant, it has a smooth texture without roughness, and it has a texture that is difficult to separate from water even if it is stored statically, heat-processed into a sauce, etc., and frozen and thawed after the heat-processed treatment. A tofu-like fluid food that is not impaired is disclosed, but an example of its use as a raw material for fried seeds is not disclosed.

Japanese Patent Application Laid-Open No. 2008-154578 Japanese Patent Application Laid-Open No. 2003-245059 JP-A-2004-344010 JP-A-2004-313193 Japanese Patent Application No. 2016-241450

Soymilk, which is a low-carbohydrate and low-fat material, is used as the main ingredient, and it does not puncture during frying, and the filling does not harden even after frying, and a smooth texture can be maintained. Serve cream croquette. It also provides a method for preventing punctures in cream croquette.

As a result of diligent research to solve the above problems, the present inventors have conducted at least one base selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid as a fried seed of cream croquette. It is a tofu-like fluid food obtained by coagulating soymilk containing a sex substance with an acid coagulant and / or a salt coagulant and fluidizing the coagulant, and the amount of the basic substance is 0. By using 25% by mass or more of the tofu-like fluid food in the white sauce ingredient, which is 01 to 0.07 parts by mass, puncture does not occur during frying, and the filling is used even after frying. We found that it was possible to maintain a smooth texture without hardening, and solved the above problem.
That is, the present invention is as follows.
[1] Soy milk containing at least one basic substance selected from the group consisting of an alkali metal salt of a polyvalent acid and an ammonium salt of a polyvalent acid is coagulated with an acid coagulant and / or a salt coagulant to form a coagulated product. The tofu-like fluid food that is fluidized and the amount of the basic substance is 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soy milk is added to the sauce ingredient. Cream croquette containing 25% by mass or more.
[2] A step of adding at least one basic substance selected from the group consisting of 0.01 to 0.07 parts by mass of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyvalent acid to 100 parts by mass of soymilk. , A step of coagulating soymilk with an acid coagulant and / or a salt coagulant to obtain a tofu-like food, a step of fluidizing the tofu-like food to obtain a tofu-like fluid food, and a source of the tofu-like fluid food. A method for producing a cream croquette, which comprises a step of using 25% by mass or more in the ingredients.
[3] A step of adding at least one basic substance selected from the group consisting of 0.01 to 0.07 parts by mass of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyvalent acid to 100 parts by mass of soymilk. , A step of coagulating soymilk with an acid coagulant and / or a salt coagulant to obtain a tofu-like food, a step of fluidizing the tofu-like food to obtain a tofu-like fluid food, and a source of the tofu-like fluid food. A method for preventing puncture of cream croquette, which comprises a step of adding 25% by mass or more to the ingredients.

According to the present invention, the batter does not puncture even if it is fried for more than the frying time (as a guide, 170 ° C to 180 ° C for 5 to 6 minutes) to obtain a moderate coloring of the batter, and the filling is hardened even after a long time. It is possible to provide a cream croquette that can maintain a smooth texture without any problems. The cream croquette of the present invention has low sugar content and low sugar content as compared with the conventional cream croquette which uses a sugar source such as wheat flour and starch and a white sauce containing oils and fats such as milk and shortening as the main raw material for deep-fried foods. It is a lipid.

In the cream croquette of the present invention, soymilk containing at least one basic substance selected from the group consisting of an alkali metal salt of a polyvalent acid and an ammonium salt of a polyvalent acid is coagulated with an acid coagulant and / or a salt coagulant. The tofu-like fluid food obtained by fluidizing the coagulated product, wherein the amount of the basic substance is 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soy milk, is used as a source. It is characterized by containing 25% by mass or more in the ingredients.

In the present invention, the "cream croquette" refers to a fried seed containing a sauce ingredient containing a tofu-like fluid food and then battered and then oiled.

In the present invention, the "source ingredient" is exemplified by vegetables such as onions and corn, seafood such as crab, shrimp and scallop, and meat such as chicken, beef and pork among fried cream croquette. Refers to sauce-like parts other than solid ingredients. In the present invention, the sauce ingredient includes tofu-like fluid food, and may also contain white sauce, milk, and the like.

In the present invention, the "tofu-like food" is a coagulated solution containing soymilk with a coagulant, and the "tofu-like fluid food" is a fluidized tofu-like food.
In the present invention, in the step of coagulating a solution containing soymilk with a coagulant, for example, a basic substance described later is added to the soymilk and stirred and homogenized using a disperser or the like, and an acid coagulant and / or a coagulant described later is further described. After adding a salt coagulant and stirring and homogenizing using a disperser or the like, the mixture is poured into a container or the like and allowed to stand at 90 to 95 ° C. for 10 to 20 minutes. The step of adding the basic substance and the coagulant is preferably carried out while keeping the temperature of the soymilk near room temperature (10 to 25 ° C.) so that the coagulation reaction of the soymilk does not proceed during the addition of the basic substance and the coagulant. ..
In the present invention, the step of fluidizing the tofu-like food may be performed by any means as long as it can be fluidized, but it can be performed, for example, by physically stirring the tofu-like food with a mixer or the like. Specifically, it can be carried out by stirring with a commercially available juice mixer for 5 to 20 seconds.

In the present invention, the viscosity of the tofu-like fluid food can be appropriately adjusted. The viscosity of the tofu-like liquid food when the conditions of the fluidization process are constant is a measure of the degree of coagulation of soybean protein in soymilk. When the fluidization step is performed by stirring for 15 seconds using a commercially available juicer mixer, the product temperature is maintained at 15 ° C., and the viscosity measured with a C-type viscometer is preferably 300 cp or more and 4000 cp or less. More preferably, it is 1000 to 3000 cp. When the viscosity is in the range of 300 cp or more and 4000 cp or less, water utilization is less likely to occur during freezing and thawing, and roughness and roughness are less likely to occur.

In the present invention, "soy milk" is obtained by adding water to soaked soybeans and wet-grinding and homogenizing them to obtain raw bean curd refuse, or by leaving the soybean crushed product for an appropriate time to obtain raw bean curd refuse, and if necessary, protein concentration. It is a liquid produced by heat-treating soybeans for the purpose of adjusting soybeans and then removing okara by solid-liquid separation.

In the present invention, "soy milk" may be prepared from either soybeans or ground soybeans as a raw material. When preparing soymilk from soybeans, add 4 to 6 times the volume of water to the soybeans that have been sufficiently soaked, wet-grind them, homogenize them as necessary to make raw okara, and squeeze the okara as it is. Alternatively, it can be prepared by squeezing the okara after boiling while stirring so as not to burn for about several minutes. When preparing soymilk from crushed soybeans, add 5 to 8 times the volume of water to the crushed soybeans, leave it for 1 to 2 hours, squeeze the okara, or stir for a few minutes without burning. After boiling, it can be prepared by squeezing the okara. Any of the soymilk prepared in this manner, including commercially available soymilk, can be used as a raw material of the present invention.

In the present invention, the soybean solid content concentration of soymilk is not particularly limited. The JAS standard stipulates that soymilk has a soybean solid content of 8% or more, prepared soymilk of 6% or more, and soymilk beverage of 4% or more, but is not bound by this. The Brix of soymilk used in the present invention is preferably 5 to 17, more preferably 8 to 14, and even more preferably 11 to 13. Even if the soybean solid content concentration of soymilk is less than 5% by mass, the effect of the present invention can be obtained, but the flavor of soymilk tends to be weakened. When the soybean solid content concentration of soymilk exceeds 17% by mass, solid suspended matter is likely to be generated and the texture tends to be impaired.

The soybean solid content concentration of soymilk can be appropriately adjusted. When the soybean solid content concentration is low, it can be adjusted to a desired soybean solid content concentration by, for example, the concentration method described in JP-A-09-248128 or JP-A-2006-136298 and the known concentration method. When the soybean solid content concentration of soymilk is high, it can be adjusted to a desired soybean solid content concentration by diluting with water. The soybean solid content concentration of soymilk can be easily measured using a refractometer for sugar (for example, MASTER 53T Brix 0.0-53.0% manufactured by Atago Co., Ltd.), and the standard relational expression is ". Soybean solid content concentration of soymilk = refractometer reading for sugar (Brix) × 0.93 ”. In the present invention, the soybean solid content concentration is expressed in Brix without multiplying by the conversion coefficient 0.93.

In the present invention, the "basic substance" is at least one basic substance selected from the group consisting of an alkali metal salt of a polyvalent acid and an ammonium salt of a polyvalent acid. In the present invention, the basic substance may be an alkali metal salt of a polyvalent acid or an ammonium salt of a polyvalent acid that can be used in foods, and can be used without particular limitation as long as the aqueous solution exhibits basicity. .. In the present invention, the basic substance can delay the coagulation rate by the acid coagulant by adding it to soymilk to make the soymilk alkaline. Further, since the alkali metal salt and the ammonium salt are monovalent cations, cross-linking coagulation between the divalent cations contained in the salt coagulant and the soymilk protein can be suppressed antagonistically. Examples of polyvalent acids in the present invention include carbonic acid, phosphoric acid, pyrophosphoric acid and the like. In the present invention, the basic substance is preferably hydrogen carbonate, hydrogen phosphate, pyrophosphate, for example, bicarbonate (sodium hydrogen carbonate), ammonium hydrogen carbonate, dipotassium hydrogen phosphate, 2 sodium hydrogen phosphate, and the like. A single salt such as tetrasodium pyrophosphate and tetrapotassium pyrophosphate or a mixture thereof can be used. More preferably, baking soda (sodium hydrogen carbonate), ammonium hydrogen carbonate, dipotassium hydrogen phosphate, 2 sodium hydrogen phosphate, and most preferably baking soda (sodium hydrogen carbonate).
In the present invention, the basic substance can be added in an amount of 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soymilk. It is possible to add 0.03 to 0.06 parts by mass, more preferably 0.03 to 0.05 parts by mass. At 0.01 to 0.07 parts by mass, the degree of relaxation of the coagulation power of soybean protein in soymilk by the coagulant is appropriate, the viscosity is appropriate, and the texture is smooth. In addition, gas is not generated during heating and foaming is not generated in soymilk, which has preferable workability in producing tofu-like food.

In the present invention, the "coagulant" is an acid coagulant and / or a salt coagulant. Examples of the salt coagulant include divalent cation salts such as calcium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, and calcium lactate, or biting. Examples of the acid coagulant include organic acids such as gluconodeltalactone (GDL), lactic acid, malic acid, acetic acid, succinic acid, tartaric acid, and citric acid.
The amount of the coagulant added can be appropriately changed depending on the type of the coagulant used, but is preferably 0.08 part by mass or more with respect to 100 parts by mass of soymilk. More preferably, it is 0.08 to 0.5 parts by mass. When the amount of the coagulant added is less than 0.08 parts by mass, the soybean protein is less likely to coagulate and the viscosity tends to be low. When the amount of the coagulant added exceeds 0.5 parts by mass, the coagulant tends to have an unpleasant taste (harshness, bitterness, acidity) depending on the amount added.

In the present invention, sodium chloride can be further added to soymilk containing a basic substance. The addition of sodium chloride alleviates the delay in coagulation by the soymilk coagulant, resulting in a smoother texture with less roughness. The amount of sodium chloride added is not particularly limited, but is preferably 0.05 to 1.5 parts by mass with respect to 100 parts by mass of soymilk.

In the tofu-like fluid food of the present invention, any modifier used in food can be used. Starch (edible starch and its modified starch), protein (soybean protein, etc.), enzyme preparations (transglutaminase, etc.), thickening polysaccharides (xanthan gum, locust bean gum, etc.), sugars (monosaccharide, disaccharide, oligosaccharide, etc.) Dextrin, etc.), fats and oils, emulsified fats and oils, dietary fiber (natural fibers such as okara and bran, purified fibers such as crystalline cellulose, processed fibers such as indigestible starch) emulsifiers, fragrances, etc. It can be added to the extent that the quality is not impaired.

The cream croquette of the present invention is characterized by containing 25% by mass or more of the tofu-like fluid food in the sauce ingredient. It is preferable that the tofu-like fluid food is contained in the sauce ingredient in an amount of 40% by mass or more, and more preferably the tofu-like fluid food is contained in the sauce ingredient in an amount of 45% by mass or more and less than 95% by mass. By including 25% by mass or more of the tofu-like fluid food in the sauce ingredient, the obtained cream croquette is fried for a frying time (as a guide, 5 to 6 minutes at 170 ° C to 180 ° C) to obtain a moderate coloring of the batter. Even if it does, it can be prevented from puncturing, and after frying, the filling can maintain a smooth texture without hardening.

In the cream croquette of the present invention, as raw materials other than starch-like fluid foods contained in fried seeds, sweet corn, green pieces, diced root vegetables, etc., as long as the effects of the present invention are not impaired. Boiled vegetables; Dry leafy vegetables such as spinach and kale; Protein materials such as soybean protein, green bean protein, egg white powder, egg yolk powder, milk protein; , Wheat starch, potato starch and other starches; modified starch obtained by chemically, physically and enzymatically modifying starches; thickeners such as xanthan gum, guar gum, arginate, agar and cellulose derivatives; sugars such as sugar Inorganic salts such as starch; sweeteners; spices; seasonings; pigments; auxiliary raw materials and additives such as fragrances can be used.

The method for producing a cream croquette of the present invention is at least one selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyvalent acid in an amount of 0.01 to 0.07 parts by mass based on 100 parts by mass of soymilk. A step of adding a basic substance, a step of coagulating soymilk containing the basic substance with an acid coagulant and / or a salt coagulant to obtain a tofu-like food, and a step of fluidizing the tofu-like food to obtain a tofu-like fluid food. The step of obtaining and the step of using the tofu-like fluid food in 25% by mass or more in the sauce ingredient are included.

The method for producing a cream croquette of the present invention is at least one selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyvalent acid in an amount of 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soymilk. The step of adding a basic substance is included, and the basic substance is preferably added in an amount of 0.03 to 0.06 parts by mass, more preferably 0.03 to 0.05 parts by mass with respect to 100 parts by mass of soymilk. can. The step of adding the basic substance to the soymilk can be performed by adding the basic substance to the soymilk and stirring and homogenizing it using a disperser or the like. During the step of adding the basic substance, it is preferable to keep the temperature of the soymilk close to room temperature (10 to 25 ° C.) so that the coagulation reaction of the soymilk does not proceed during the addition of the basic substance.

In the method for producing a cream croquette of the present invention, in the step of coagulating soymilk with an acid coagulant and / or a salt coagulant, for example, an acid coagulant and / or a salt coagulant is added to the soymilk containing the above-mentioned basic substance. After stirring and homogenizing using a disperser or the like, the mixture is poured into a container or the like and allowed to stand at 90 to 95 ° C. for 10 to 20 minutes. During the step of adding the coagulant, it is preferable to keep the temperature of the soymilk close to room temperature (10 to 25 ° C.) so that the coagulation reaction of the soymilk does not proceed during the addition of the coagulant.

In the method for producing a cream croquette of the present invention, the step of fluidizing the coagulant to obtain a tofu-like fluid food may be carried out by any means as long as it can be fluidized. For example, the coagulant may be mixed with a mixer or the like. It can be done by physically stirring with. Specifically, it can be carried out by stirring with a commercially available juice mixer for 5 to 20 seconds.

The method for producing a cream croquette of the present invention includes a step of using the tofu-like fluid food in 25% by mass or more in a sauce ingredient. A step of using 40% by mass or more of the tofu-like fluid food in the sauce ingredient, and more preferably 45% by mass or more and less than 95% by mass of the tofu-like fluid food in the sauce ingredient is included. By using 25% by mass or more of the tofu-like fluid food in the sauce ingredient, the obtained cream croquette can be battered in a proper color. It is possible to prevent puncture even when frying, and it is possible to maintain a smooth texture without the fillings hardening even after frying.
The cream croquette production method of the present invention can be produced according to the same method as a standard cream croquette except that the tofu-like fluid food is used in a sauce ingredient in an amount of 25% by mass or more.
For example, the fried seeds containing the sauce ingredients are cooled or frozen in a refrigerator or a freezer to solidify them, and the fried seeds are adhered with flour, batter, bread crumbs, etc. Cream croquettes can be made by frying for a few minutes.

The cream croquette puncture prevention method of the present invention is at least one selected from the group consisting of 0.01 to 0.07 parts by mass of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid with respect to 100 parts by mass of soymilk. A step of adding a basic substance of the above, a step of coagulating soymilk containing the basic substance with an acid coagulant and / or a salt coagulant to obtain a tofu-like food, and a process of fluidizing the tofu-like food to obtain a tofu-like fluid food. Includes a step of obtaining 25% by mass or more of the tofu-like fluid food in the sauce ingredient.

The cream croquette puncture prevention method of the present invention is at least one selected from the group consisting of 0.01 to 0.07 parts by mass of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyvalent acid with respect to 100 parts by mass of soymilk. Including the step of adding the basic substance of, the basic substance is preferably added in an amount of 0.03 to 0.06 parts by mass, more preferably 0.03 to 0.05 parts by mass with respect to 100 parts by mass of soymilk. Can be done. The step of adding the basic substance to the soymilk can be performed by adding the basic substance to the soymilk and stirring and homogenizing it using a disperser or the like. During the step of adding the basic substance, it is preferable to keep the temperature of the soymilk close to room temperature (10 to 25 ° C.) so that the coagulation reaction of the soymilk does not proceed during the addition of the basic substance.

In the cream croquette puncture prevention method of the present invention, in the step of coagulating soymilk with an acid coagulant and / or a salt coagulant, for example, an acid coagulant and / or a salt coagulant is added to the soymilk containing the above-mentioned basic substance. Then, after stirring and homogenizing using a disperser or the like, the mixture is poured into a container or the like and allowed to stand at 90 to 95 ° C. for 10 to 20 minutes. During the step of adding the coagulant, it is preferable to keep the temperature of the soymilk close to room temperature (10 to 25 ° C.) so that the coagulation reaction of the soymilk does not proceed during the addition of the coagulant.

In the cream croquette puncture prevention method of the present invention, the step of fluidizing the coagulant to obtain a tofu-like fluid food may be carried out by any means as long as it can be fluidized. For example, the coagulant may be mixed with a mixer. This can be done by physically stirring with or the like. Specifically, it can be carried out by stirring with a commercially available juice mixer for 5 to 20 seconds.

The puncture prevention method for cream croquette of the present invention includes a step of adding 25% by mass or more of the tofu-like fluid food to the sauce ingredient.
In the present invention, "preventing puncture of cream croquette" means that in the production of general cream croquette, the batter is fried for a frying time (as a guide, 5 to 6 minutes at 170 ° C to 180 ° C) to obtain a moderate coloring of the batter. Also say not to puncture.

In the method for preventing puncture of cream croquette of the present invention, preferably, the tofu-like fluid food is added in an amount of 40% by mass or more in the sauce ingredient, and more preferably, the tofu-like fluid food is added in an amount of 45% by mass in the sauce ingredient. Add less than 95% by mass. By adding 25% by mass or more of the tofu-like fluid food to the sauce ingredients, the obtained cream croquette can be battered in a moderately colored frying time (as a guide, 170 ° C to 180 ° C for 5 to 6 minutes). ) You can prevent puncture even if you fly more than that.
The cream croquette puncture prevention method of the present invention is to produce a cream croquette according to a standard cream croquette production method except that the above-mentioned tofu-like fluid food is added in an amount of 25% by mass or more in the sauce ingredient. Can prevent punctures.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

[Production Example 1 (Production of soymilk)]
(1) 100 parts by mass of washed soybeans were immersed in water to obtain 230 parts by mass of soybeans swollen by absorbing water.
(2) 200 parts by mass of water was added to 100 parts by mass of soybean soybeans, wet pulverized, and then homogenized to obtain raw wool.
(3) Raw bean curd refuse was heated at 98 ° C. for 10 minutes, and then okara was removed by squeezing filtration to obtain soymilk.
The obtained soymilk was refrigerated until it was used.

[Manufacturing Example 2 Tofu-like fluid food]
(1) 0.01 part by mass of baking soda was mixed with 100 parts by mass of soymilk prepared in Brix11, and the mixture was stirred and homogenized at a rotation speed of 300 rpm using a disperser (Three-One Motor TYPE HEIDOn 3000H).
(2) 0.15 parts by mass of magnesium chloride as a coagulant was added to soymilk containing baking soda, and the mixture was further homogenized by stirring for 20 seconds. The steps (1) and (2) were carried out at a product temperature (center temperature) of 15 ° C. so that coagulation of soymilk did not proceed.
(3) It was put into a filling container having a capacity of 200 ml and allowed to stand at 92 ° C. for 15 minutes to solidify.
(4) The obtained soymilk coagulant was put into a household juicer mixer and stirred and mixed for 15 seconds to obtain a tofu-like fluid food.

植物性たんぱくは大豆たんぱく（不二製油社製サンラバー１０）、増粘剤はヒドロキシプロピルタピオカ澱粉（カーギルジャパン社製Ｃ☆ＣｒｅａｍＴｅｘ７５７５０）である。 [Manufacturing Example 3 Production of fried cream croquette and cream croquette-like food]
The ingredients for cream croquette were manufactured according to the following procedure according to the formulation shown in Table 1 below.
(1) 15 parts by mass of chopped onions were put into a frying pan heated with 1.5 parts by mass of oil, and the onions were stir-fried until they became translucent.
(2) The tofu-like fluid food and the powder raw material were put into a mixer (UMC5 manufactured by Stephan), and the mixture was stirred and mixed until uniform.
(3) The stirring mixture obtained in step (2) was put into a frying pan together with whole corn and heated and mixed until it was boiled.
(4) After removing the rough heat, 40 g each was filled in a resin container 6 cm in length and 4 cm in width, and quickly frozen to obtain a fried seed of cream croquette-like food.
(5) Sprinkle flour (F910 manufactured by Nippon Flour Mills) on the frozen fried seeds obtained in step (4), dip the batter mix (B2467 manufactured by Nippon Flour Mills) in a water-soluble batter liquid, and bread crumbs (Nippon Flour Mills). A cream croquette-like food was obtained by adhering NF white bread crumbs (medium grain).
(6) Five obtained cream croquette-like foods were put into a salad oil heated to 175 ° C. and fried for 6 minutes to obtain a fried cream croquette-like food.

The vegetable protein is soybean protein (Sun Rubber 10 manufactured by Fuji Oil Co., Ltd.), and the thickener is hydroxypropyl tapioca starch (C ☆ CreamTex75750 manufactured by Cargill Japan Co., Ltd.).

[Evaluation example 1 Viscosity measurement of tofu-like fluid food]
The viscosity of the tofu-like fluid food was such that the product temperature was kept at 15 ° C and the rotor No. It was measured at a rotation speed of 20 rpm using a C-type viscometer (VISCOMETER, MODEL TVC-7 manufactured by TOKI SANGYO) equipped with No. 3. The viscosity of the soymilk used in Production Example 2 is the rotor No. When it was measured in the same manner with a C-type viscometer equipped with 2, it was 44 cp. Although it depends on the Brix of soymilk, the viscosity of soymilk is about 20 to 50 cp.

[Evaluation example 2 Measurement of puncture time]
Five cream croquette-like foods obtained in Production Example 3 were put into salad oil heated to 175 ° C., and the average time until a part of the garment burst and the ingredients spouted was measured. When trying to fry a standard cream croquette without puncturing, the frying time is about 2 to 3 minutes (120 to 180 seconds), and in this case, the cream does not float and the fried color is finished in a pale fox color.

[Evaluation example 3 Texture evaluation]
Texture of the fried cream croquette-like food obtained in Production Example 3 immediately after frying (after frying for 6 minutes and then removing heat) and after 3 hours (after frying for 6 minutes and leaving at room temperature for 3 hours). Was evaluated by 10 skilled panelists according to the evaluation table shown in Table 2 below. A commercially available cream croquette (manufactured by Mansei Foods Co., Ltd.) was fried for 2 minutes and 30 seconds, which is the specified frying standard time, and the fried cream croquette was given a score of 3 points. The commercially available cream croquette fried for 2 minutes and 30 seconds was pale fox-colored and did not surface.

本願所定の量の重曹と凝固剤を含む実施例１～５では、３～４分程度で浮上し、パンクするまでのフライ時間が３６０秒以上であり、揚げ色は良好な狐色をしており、フライ直後（６分間フライした後あら熱を取ったもの）の食感は滑らかでとろみのある良好な食感であった。またこの結果は凝固剤の種別によって変化しなかった。比較例１及び２、対照例１及び２では、３６０秒以内且つ浮上前にパンクしたため、食感評価を行わなかった（対照例２の括弧書き食感評価点は、２分３０秒間フライした際の基準例である）。比較例３では、豆腐感が強く、ザラつきがあり不適であった。また、フライ後、３時間経過した実施例１～５のクリームコロッケ様食品の食感評価を行ったところ、滑らかさととろみは維持されていた。フライ後、３時間経過した対照例２の基準例では、中具のとろみがあまり感じられなくなり、ザラつきが生じた。 [Test Example 1 Examination of the amount of baking soda and coagulant added]
A fried cream croquette-like food was obtained according to Production Examples 2 and 3, except that the amount of baking soda added to 100 parts by mass of soymilk, the type of coagulant, and the amount of coagulant added were as shown in Table 3. In Control Example 1, fried foods were obtained according to Production Example 3 except that a commercially available white sauce (white sauce manufactured by Heinz Japan Ltd.) was used instead of the tofu-like fluid food (the control example is a standard cream croquette). ). Evaluations were made according to Evaluation Examples 1 and 2, and the results are shown in Table 3.

In Examples 1 to 5 containing a predetermined amount of baking soda and a coagulant, the frying time until puncture was 360 seconds or more, and the deep-fried color was a good fox color. Immediately after frying (after frying for 6 minutes and then removing heat), the texture was smooth, thick and good. This result did not change depending on the type of coagulant. In Comparative Examples 1 and 2, and Control Examples 1 and 2, the texture was not evaluated because the puncture occurred within 360 seconds and before ascending (the texture evaluation points in parentheses of Control Example 2 were when fried for 2 minutes and 30 seconds. This is a standard example of). In Comparative Example 3, the tofu feeling was strong and the texture was rough, which was unsuitable. Moreover, when the texture of the cream croquette-like foods of Examples 1 to 5 passed 3 hours after frying was evaluated, the smoothness and thickness were maintained. In the reference example of Control Example 2 3 hours after the frying, the thickening of the filling was not felt so much, and the graininess occurred.

その結果、本発明の豆腐様流動性食品は、ソース具材中に本願所定量の範囲で添加することで、いずれも充分に揚げ色が付く３６０秒を遙かに超えるパンク時間を示し、パンク防止剤として有効であることが示された。 [Test Example 2 Examination of the amount of tofu-like fluid food compounded in the ingredients of cream croquette]
Production Example except that the powder raw material of the formulation table was added to 100 parts by mass of the mixture of the tofu-like fluid food produced by the formulation of Example 4 and the commercially available white sauce at the ratio shown in Table 4. A cream croquette-like food (without onions and whole cones) was produced according to No. 3, and the punk time was measured. The results are shown in Table 4.

As a result, the tofu-like fluid food of the present invention shows a puncture time far exceeding 360 seconds, in which the tofu-like fluid food of the present invention is sufficiently fried and is sufficiently fried by adding it to the sauce ingredient in the range of the predetermined amount of the present application. It has been shown to be effective as an inhibitor.

Claims (3)

Soy milk containing at least one basic substance selected from the group consisting of an alkali metal salt of a polyhydric acid and an ammonium salt of a polyhydric acid is coagulated with an acid coagulant and / or a salt coagulant to fluidize the coagulated product. 25% by mass of the tofu-like fluid food, which is a tofu-like fluid food in which the amount of the basic substance is 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soy milk, in the sauce ingredient. The cream croquette containing the above, wherein the tofu-like fluid food has a viscosity of 300 cp or more and 4000 cp or less (product temperature 15 ° C., C-type viscometer, rotor No. 3, rotation speed 20 rpm) . A step of adding at least one basic substance selected from the group consisting of 0.01 to 0.07 parts by mass of an alkali metal salt of a polyvalent acid and an ammonium salt of a polyvalent acid with respect to 100 parts by mass of soymilk.
The process of coagulating soymilk with an acid coagulant and / or a salt coagulant to obtain a tofu-like food,
A method for producing a cream croquette, which comprises a step of fluidizing the tofu-like food to obtain a tofu-like fluid food and a step of using the tofu-like fluid food in 25% by mass or more in a sauce ingredient. The method for producing a cream croquette, wherein the tofu-like fluid food has a viscosity of 300 cp or more and 4000 cp or less (product temperature 15 ° C., C-type viscometer, rotor No. 3, rotation speed 20 rpm) . A step of adding at least one basic substance selected from the group consisting of 0.01 to 0.07 parts by mass of an alkali metal salt of a polyvalent acid and an ammonium salt of a polyvalent acid with respect to 100 parts by mass of soymilk.
The process of coagulating soymilk with an acid coagulant and / or a salt coagulant to obtain a tofu-like food,
A method for preventing puncture of cream croquette, which comprises a step of fluidizing the tofu-like food to obtain a tofu-like fluid food and a step of adding the tofu-like fluid food to a sauce ingredient in an amount of 25% by mass or more. The method for preventing puncture of the cream croquette, wherein the tofu-like fluid food has a viscosity of 300 cp or more and 4000 cp or less (product temperature 15 ° C., C-type viscometer, rotor No. 3, rotation speed 20 rpm) .