JPH0420227Y2 - - Google Patents

Description

[Detailed explanation of the invention] [Industrial application field] Tofu is nutritionally excellent and has recently been reevaluated as a healthy food suitable for meals for adult diseases. However, perhaps because tofu has a bland taste, young people and others do not like it very much, and the growing demand for tofu involves national issues that go beyond simply profit-making in the tofu industry.

This invention relates to a new processed tofu food.

[Conventional technology]

In the past, various proposals have been made to help stimulate demand for tofu (for example,
No. 199755, JP-A No. 1997-109552, JP-A No. 52-
38051), but the food proposed this time is a novel food that, to the best of the present proponent's knowledge, would not have been conceived by those proposals.

[Problem that the invention attempts to solve]

The tofu food of this invention is new, and to that extent there are no problems with the conventional technology that need to be overcome. The main issues and some sub-issues to be addressed are as follows.

That is, this invention relates to a food that matches the smooth, soft texture and lightness of tofu with the sticky or hard texture and sweetness of candy, but it is technically difficult to make each part stand out. That is, in particular, the candy layer easily destroys the originally soft tofu;
It is not easy to coat the candy layer, or the product yield is extremely low.

In addition, when heating in oil to solve this problem, when using regular tofu as raw material, the oil tends to splash and is difficult to handle, and heating in oil creates soot (cavities are formed) and the smoothness of the tofu decreases. On the other hand, when using dehydrated tofu as raw material, there is the trouble of dehydration,
This is a secondary problem, such as the resulting dry texture of the product, which reduces the original soft texture of tofu.

[Means and actions for solving problems]

The present invention is a tofu-like food product in which a tofu-like material whose surface is heated and hardened is further encapsulated in a candy film.
Due to the heat-cured surface, easily crumbly tofu can be easily coated with a layer of viscous candy at a high yield, resulting in smooth, soft texture and lightness of the tofu. Therefore, it is possible to create a food that matches the sticky to hard texture and sweetness of candy.

In this invention, the "tofu material whose surface has been cured by heat" refers to tofu that has been heated to a temperature of 150°C or higher, preferably 160°C or higher.
It can be obtained by passing it through oil at 180°C.
If the heating temperature is about 110 to 130°C, the entire tofu dough will swell, causing the tofu to lose its smooth and soft texture, and at even lower temperatures, it will not be possible to heat and harden only the surface. Heating time varies depending on whether the tofu is frozen or non-frozen, whether the tofu is eaten with a side dish after being heated in oil, or whether the tofu is stored by freezing or otherwise and then heat-treated again. It varies depending on the size of the similar fabric. If the cross section of the tofu material is smaller than 25 mm x 25 mm, and if it is stored by freezing or the like and then heat-treated again before eating, a heating time of 1 minute or less is sufficient. Also, regardless of the size of the tofu dough, approx.
Preferably, the heating time at 150° C. or higher does not exceed about 3 minutes. If this heating time is too long, the hardened layer formed on the surface becomes too thick or the soft texture of the entire tofu structure decreases, which tends to inhibit the physical properties of the candy from standing out against the texture of the tofu. comes out.

Therefore, as one of the "tofu-like materials whose surface has been hardened by heat" in this invention, so-called deep-fried tofu, especially fresh-fried tofu in which most of the tofu that does not puff up remains, can also be used; Better results can be obtained with less heating. In addition, so-called fried tofu, which is used as a material for cooking ``deep-fried soup'', etc., which is coated with flour or starchy substances such as potato starch and then heated in oil, has an excellent chewy texture, and the method of the present invention This is a preferable embodiment of the "tofu material whose surface is heat-hardened."

Incidentally, for fried tofu, a known method for preparing "age-dashi" can be used, but since commercially available tofu is usually heated in oil, the oil tends to splash and is difficult to handle.
When heated in oil, the tofu tends to become sticky (cavities are formed), reducing the smoothness of the tofu.On the other hand, when using dehydrated tofu that is obtained by strongly pressing the raw material, it is difficult to dehydrate the tofu, and it also tends to have a dry texture. However, in order to overcome these problems, about half of the tofu ingredients were mixed with a kneaded product based on soybean protein, water, and oil. Based on the above, it is recommended to reduce or not use the amount of tofu normally used to obtain tofu curds by applying a coagulant to heated soymilk. A method for preparing tofu using a kneaded molded product based on soybean protein, water, and fats and oils is described, for example, in JP-A-48-
68761, JP-A-49-7453, JP-A-53-28457, etc. However, if you don't mind the trouble, you can get a relatively good product by parboiling regular tofu at a moderate temperature (lower than boiling temperature), cooling it, and draining the water.

After heating in oil, the product of the present invention can be obtained by covering the "tofu material whose surface has been hardened by heating" with a layer of candy.

The method of covering with a layer of candy can be based on a known method for preparing "Daigakuimo", for example, as described in Japanese Patent Application Laid-Open No. 1986-55-
The method described in No. 150874 can also be applied. In addition, the candy to be used should be caramelized, slightly diluted to reduce viscosity, or candy that does not become hard even after cooling, as is the case with commercially available "Daigaku Imo Yotare." is arbitrary, and the point is,
It is not particularly limited as long as it has a certain sweetness and shows a certain fluidity when covered.

〔Example〕

This invention will be explained below with reference to Examples. In the following, "parts" means "parts by weight" unless otherwise specified.

Example 1 Commercially available tofu was pre-boiled in hot water at 80°C, drained in a colander (moisture 82%), cut into sticks of 13 mm x 13 mm x 30 mm, and sprinkled with or without flour.175 The mixture was heated in oil at 0.degree. C. for 60 seconds or 4 minutes, and then mixed with candy (commercially available Daigaku Imo Tare (manufactured by Riken Vitamin Co., Ltd.)) to form a layer of candy on the surface.

These were highly palatable foods that matched the soft and smooth texture of tofu with the viscosity and sweetness of candy, but the floured products had a crunchier texture.

For comparison, I added the sauce to the drained tofu.
The shape of the tofu broke easily and the yield was poor.

Example 2 20 parts of commercially available powdered isolated soy protein ("Fujipro R" manufactured by Fuji Oil Co., Ltd.), 20 parts of refined soybean oil, and 90 parts were kneaded for 4 minutes in a silent cutter, and then 40 parts of commercially available tofu was kneaded. The dough was then kneaded for 2 minutes, 7 parts of starch and a small amount of seasonings were added, and kneaded for another 3 minutes.The vacuum-defoamed dough was formed into a plate shape with a thickness of 12.5 mm using a molding machine, and then heated in steam at 85℃. For those that were steamed for 40 minutes, cooled, cut into 12.5 mm x 12.5 mm x 30 mm sticks, and sprinkled with flour.
It was heated in oil at 170-175°C for 30 seconds, cooled and frozen, and stored in a box.

After storage for January, Example 1 after heating in oil at 170-175°C for 30 seconds or in an oven
A layer of candy was formed in the same manner as above, and all products were of good quality.

〔Effect of the invention〕

As explained above, the present invention is a novel food that matches the smooth, soft texture and lightness of tofu with the sticky or hard texture and sweetness of candy.

[Brief explanation of drawings]

FIG. 1 is a perspective view of a product according to Example 2 of the present application, and FIG. 2 is a sectional view of the same product. In FIG. 2, 1 is the tofu tissue, 2 is the portion of the tofu that has been cured by heating, and 3 is the candy layer.

Claims (1)

[Scope of claim for utility model registration] (1) A tofu-like food product whose surface is heat-cured and further encapsulated in a candy film. (2) The tofu food according to claim 1, wherein the tofu material is a kneaded product based on soybean protein, water, and oil.