JPH04112765A - Preparation of fried bean curd - Google Patents

Abstract

PURPOSE:To obtain the subject bean curd for sale having deliciousness for a long time with a minimized variation in covering after frying in oil by applying a specific covering solution to bean curd free from attaching water on the surface and heating in oil. CONSTITUTION:When a covering solution is applied to bean curd free from attached water on the surface and heated in oil, a covering solution composed of (A) at least one species of partially gelatinized corn starch and gelatinized waxy starch, (B) wheat flour, (C) wholly yolk flour, (D) sodium bicarbonate, (E) table salt and (F) water is used to afford the aimed bean curd. Besides, 100 pts.wt. of the flour for covering is formed from 5-30 pts.wt. the component A, 60-90 pts.wt. the component B, 2-6 pts.wt. the component C, 0.2 pts.wt. the component D and 0.1-1.0 pt.wt. the component E and the resultant flour is preferably mixed with the component F.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to an improvement in the method for producing fried tofu.

[Prior Art] In general, fried tofu is widely popular as a home-cooked meal or as an a la carte dish at restaurants.

The cooking method is to either (a) add starch to the drained tofu, (b) add flour, or (c) add soaked flour to the drained tofu, and then make it edible. This is done in a process of heating in oil.

[Problems to be solved by the invention] However, conventional fried tofu, like tempura,
Immediately after frying, the tofu is crispy and delicious, but as time passes, the tofu softens, absorbs water, and separates, impairing its appearance and taste. For this reason, fried tofu was not suitable for distribution and sale.

Therefore, an object of the present invention is to provide a method for producing fried tofu that can reduce the change over time of the tofu after deep-frying and retain its deliciousness for a long time, and to make the fried tofu suitable for distribution, sales, school lunches, etc. This is how it was done.

[Means for Solving the Problems] In order to achieve the above-mentioned problems, the present invention provides the following steps: Partially pregelatinized corn starch (hereinafter referred to as partially pregelatinized starch).

) and pregelatinized waxy starch, wheat flour, whole egg powder, sodium bicarbonate, salt, and water.

In the present invention, the mackerel liquid contains 5 to 30 parts by weight (hereinafter simply referred to as parts) of at least one of partially pregelatinized starch and pregelatinized waxy starch powder, 60 to 90 parts by weight of wheat flour, and 60 to 90 parts of wheat flour. From 2 to 6 parts of egg powder, 0.2 parts of sodium hydrogen carbonate, and 0.1 to 1.0 parts of salt, 10 parts of powder for rolling
0 part is formed, and the composition is obtained by mixing this with water.

The above-mentioned partially pregelatinized starch (powder) is partially pregelatinized corn starch, and when added to water at room temperature, it immediately absorbs water (approximately 4 times its own weight) and swells (8 to 9 times) and has a starch odor. It gives a mellow texture with little pastiness, and when used in fried foods, it has the effect of preventing syneresis. As this partially pregelatinized starch, a commercially available product such as partially pregelatinized starch rPC8J manufactured by Asahi Kasei Industries, Ltd. may be used.

The above α-waxy starch (powder) completely converts waxy starch into α-waxy starch.
It is a gelatinized glutinous starch that swells in cold water.
For example, [α] manufactured by Honen Corporation
A commercially available waxy starch J can be used. The powder for koromo includes 5 to 30 parts of at least one of partially pregelatinized starch and pregelatinized waxy starch powder, and 60 parts of wheat flour.
~90 parts, 2-6 parts of whole egg powder, 0.0 parts of sodium bicarbonate.
2 parts and 0.1 to 1.0 parts of common salt to make a total amount of 100 parts. Koromozui is made by mixing this powder with water. The amount of water in the koromo liquid is determined so that the koromo liquid can be easily applied to the tofu.

The mixing ratios described above are appropriate for each of the raw materials for the roller liquid. At the mixing ratio described above, the rollers can be maintained in a crisp state for a long time. Since the total amount of starch for partially pregelatinized starch, pregelatinized waxy starch, and wheat flour is determined, if there is more (less) partially pregelatinized starch and pregelatinized waxy starch, there will be less (more) flour. . If the partially pregelatinized starch and pregelatinized waxy starch are in a small amount, there will be no effect on the resistance of the tofu against changes over time, and if there is too much, the tofu will not adhere well to the tofu. Similarly, if there is less flour, the flour will not stick. Whole egg powder becomes too soft when the mixing ratio is higher than the above-mentioned mixing ratio, and becomes hard when the mixing ratio is lower than the above ratio, and the egg taste does not come out. Sodium hydrogen carbonate is said to be about 0.2 part, and it improves the floating of the balls. If the amount of salt is more than the above range, the gluten in the flour will become too soft and the flour will not stick to the flour, and if it is less, the gluten in the flour will harden and the flour will not stick to the flour.

[Function] The partially pregelatinized starch or α-wagyu comb starch in the koramo liquid has the effect of making the koramomo of fried tofu resistant to changes over time.

Flour is the main ingredient in the flour. Whole egg powder gives the egg flavor. Sodium bicarbonate has the effect of expanding the koromo appropriately. Salt acts on the gluten in the flour, making it easier for the flour to stick together.

[Example] Next, one embodiment of the present invention will be described.

First, a roller solution having the composition shown in Table 1 is prepared.

(The following continues on the next page.) Table 1 - Heat in vegetable cooking oil heated to 180°C and fry until golden brown. Then, drain the oil well and use it as fried tofu.

On the other hand, in order to obtain fried tofu for comparison, a control liquid with the formulation shown in Table 2 was prepared.

Table 2 The raw materials listed in Table 1 above can be easily made into a liquid by mixing their respective amounts.

In Table 1 and Table 2 below, partially pregelatinized starch was "rPcs" manufactured by Asahi Kasei Corporation, and α-waxy starch was manufactured by Honen Corporation.

Meanwhile, cut 3 pieces of momen tofu (450g) into 4 pieces each.
Remove the water from the surface of the cut momen tofu with a dish towel. Momen tofu with adhesion water removed was prepared by soaking the entire surface with the liquid, and Momen tofu of the same size as above with 170 adhesion water removed was prepared, and the control roller was also soaked with liquid.
The fried tofu was heated in the above-mentioned edible oil and fried to a golden brown color, and the oil was drained to obtain a control fried tofu.

The fried tofu of this example and the fried tofu of the control were packed in tray bags made of polypropyne sheets, covered with lids, and then stored in an atmosphere at 4 to 6°C. After 6 hours, each stored tray bag was heated in a microwave oven, the tray bag was opened, and each fried tofu in the tray bag was poured with soup and compared by a panel test. The above sauce is mainly composed of soy sauce and sugar, and also contains bonito extract,
It is made by adding mirin and other ingredients.

The panel for the panel test consisted of eight women aged 20 to 25, and each panel was asked to select products that were good overall in terms of appearance, texture, and taste. The results of this panel test are the third
It was as shown in the table. The ○ mark in Table 3 indicates that the panel was found to be good.

Table 3 In other words, the fried tofu of this example was found to be better than the control fried tofu.

In this example, the composition of the liquid was as shown in Table 1.
Although both partially pregelatinized starch and α-waxy starch were used, it was observed that even when either partially pregelatinized starch or α-waxy starch was combined, there was less change over time than the control fried tofu. It was done.

In addition, in a test in which tray-packed agedashi tofu of this example and a control agedashi tofu were stored in a refrigerator at 6°C for 24 hours, the condition and taste of the fried tofu of this example remained almost unchanged. However, the control sample was in poor condition and had a bad taste.

[Effects of the Invention] When obtaining fried tofu, the present invention comprises at least one of partially pregelatinized starch and pregelatinized waxy starch, wheat flour, whole egg powder, sodium bicarbonate, salt, and water. Since the tofu liquid is used, there is little change in the tofu after frying, and it is possible to obtain fried tofu that remains delicious for a long time. That is, the fried tofu obtained by the present invention can withstand changes over time, for example, at 6° C. for 24 hours after being fried, and is therefore suitable for use in sales or school lunches.

Claims (2)

[Claims] (1) When tofu from which water has been removed from the surface is soaked in a liquid and heated in oil to obtain deep-fried tofu, at least one of partially pregelatinized corn starch and pregelatinized waxy starch and wheat flour are added to the tofu. , a method for producing fried tofu characterized by using a liquid containing whole egg powder, sodium bicarbonate, salt and water. (2) 5 to 30 parts by weight of at least one of partially pregelatinized corn starch and pregelatinized waxy starch powder, 60 to 90 parts by weight of wheat flour, 2 to 6 parts by weight of whole egg powder, and sodium bicarbonate. 0.2 parts by weight and 0.1 to 1.0 parts by weight of common salt form 100 parts by weight of powder for rollers,
2. The method for producing fried tofu according to claim 1, wherein a liquid obtained by mixing this with water is used.