JPH0565144B2 - - Google Patents

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for preventing caking of fried products.

(Prior Art) Sushiage used for inari sushi and the like includes ``flavored fried'', which is seasoned in advance and prepared so that sushi can be made simply by stuffing it with sushi rice. This seasoned fried
It is widely used for home and commercial purposes as it is easy to use.

To produce seasoned fried tofu, first make rectangular fried tofu, then insert a needle into the inside of this fried tofu and blow air to inflate the tofu and peel off the tofu inside. Cut it in the middle to make it into a bag. Thereafter, it is seasoned and cooked, placed in a packaging container, and then sterilized and manufactured.

(Problems to be Solved by the Invention) As mentioned above, in seasoned fried tofu, which is prepared by seasoning or cooking in advance, fried tofu is prepared in a bag shape and then subjected to processing such as seasoning or sterilization. administered. Fried tofu is processed to remove the tofu inside the bag by introducing air, but as a result of heat treatment in the post-process, the tofu inside the bag that had been peeled off sticks together. Sometimes I end up doing it. This is because fried tofu itself is soft to begin with, so even if the tofu pieces are peeled off, as they come into contact, they will blend together and stick together. When sterilizing seasoned fried foods,
Fried tofu is heated to around 120℃ and also heated for cooking, so it tends to stick together, and when storing it in a packaging container, multiple layers of seasoned fried rice are layered and sealed, so the inner surface of seasoned fried tofu is sealed. The quality of the tofu will become more sticky.

If the inner surface of the seasoned fried tofu sticks together in this way, it becomes difficult to open the seasoned fried to fill it with contents such as sushi rice, and the fried tofu may be torn. Especially when preparing large quantities of sushi using seasoned fried foods for commercial purposes,
Whether or not seasoned fried foods can be opened easily is a very important issue in improving work efficiency. Therefore, there is a strong demand for a seasoned fried tofu that can be easily opened and that can prevent the fried tofu from being torn and wasted.
Additionally, in addition to the above-mentioned "seasoned fried" tofu products that have been seasoned or otherwise processed in advance, even tofu products such as regular fried tofu that have not been seasoned etc. should be prepared so that the inner tofu texture can be easily peeled off. This has the advantage that it is very convenient to handle for various cooking purposes.

Therefore, the present invention has been made to solve the above problems, and its purpose is to provide a method for preventing sticking of fried products, which can be suitably applied to the production of seasoned fried foods, etc. .

(Means for Solving the Problems) The present invention has the following configuration to achieve the above object.

In other words, gas is blown into the inside of the fried tofu to peel off the tofu inside the tofu and open the skin on both sides.
The tofu is cut into two halves, and the tofu on the inner mating surface of the cut end is heat-treated to thermally denature the tofu and prevent the tofu on the inner surface from binding.

Another feature is that a high-temperature object is inserted through the cut end to thermally denature the inner surface of the tofu.

Another feature is that hot air is applied from the cut end to thermally denature the inner tofu quality.

In addition, air is blown into the inside of the fried tofu to peel off the tofu inside the fried tofu, opening the skin on both sides, and cutting the fried tofu in two to prevent the tofu from sticking between the mating surfaces on the inside of the cut end. It is characterized by the presence of an anti-binding substance.

In addition, gas is blown into the inside of the fried tofu to peel off the tofu inside the fried tofu, the skins on both sides are opened, the fried tofu is cut in half, and the tofu on the mating surface inside the cut end is frozen. It is characterized by denaturing the tofu quality and preventing the tofu quality from binding on the inner surface.

(Function) By treating the inner surface of the fried tofu to prevent it from binding, after opening the skin by blowing gas into the inside of the fried tofu, cut the fried tofu in two, and remove the inner surface of the cut end. By heating the tofu to denature it, by interposing an anti-binding substance between the inner surfaces of the cut end to prevent the tofu from sticking together, or by freezing and denaturing the tofu, the inner surface of the fried tofu can be denatured. It can be made difficult to bind. As a result, even when cooking such as seasoning or sterilization is performed in a later process, the fried tofu can be easily opened, and it can be provided as a product that is easy to handle for cooking.

(Example) Preferred embodiments of the present invention will be described below.

As mentioned above, when manufacturing seasoned fried tofu, air is blown into the inside of fried tofu that is formed into a rectangular shape, the meat on the inside of the fried tofu is separated and made into a bag, and then the fried tofu is cut in the middle. Then, make two bags of deep-fried tofu from the rectangular shaped deep-fried tofu. Of course, when separating the top and bottom skins of fried tofu,
Instead of blowing air, other methods such as mechanical operation may be used.

Next, in a normal manufacturing method, the process proceeds to cooking steps such as seasoning, but once the tofu is cut into two and the cut ends are formed, a treatment is applied to prevent the tofu material on the inside of the bag from binding. A method for preventing tofu from sticking together is shown below.

[Example 1] A method of thermally denaturing the tofu on the inner surface of fried tofu to inactivate the binding properties of the tofu.

In this method, fried tofu is formed into a bag, and then a hot object is inserted through the cut end of the bag to denature the tofu quality on the inner surface of the fried tofu. For example, 150℃
By heating the tofu for about 4 seconds, the binding properties of tofu can be suppressed.

In addition, as a method for heat denaturation, in addition to inserting a high-temperature object to heat denature the tofu quality, hot air may be blown into the bag to heat denaturation. Another method is to put hot oil into a bag and thermally denature the tofu quality on the inner surface of the fried tofu. In this case, use high-temperature oil of 120°C or higher, and pour or spray the oil into the inside of the bag.

All of the above methods suppress the binding properties of tofu by heating and denaturing the tofu on the inner surface of the bag. Of course I don't mind. By performing the above heat denaturation treatment, it is possible to effectively prevent fried tofu from sticking together.

[Example 2] A method in which a substance such as starch or oil that suppresses the binding property of tofu material is interposed between tofu materials on the inner surface of a bag. Edible material is used as the inclusion.

Inclusions include dissolved starch, wafer, oil,
Various substances are used, such as water candy and nagaimo soup.

[Example 3] A method of denaturing tofu quality by freezing the inner surface of fried tofu.

Proteins of tofu can be easily denatured by freezing. In the case of freezing, the bag should be kept open so that the tofu inside the bag does not come into contact with each other to form tofu. Usually, denaturation can be achieved by holding at -3 to -5°C for 2 to 3 days or more.

[Example 4] A method of suppressing the binding property of tofu by chemically treating the tofu on the inner surface of a bag of fried tofu.

Various alcohols and various coagulants are injected into the inside of the fried tofu to denature the tofu proteins on the inside of the bag and inactivate the binding properties of the tofu.

By using the methods described in each of the examples above, the adhesion of tofu quality on the inner surface of fried tofu can be suitably suppressed, and even if processing such as seasoning is performed after these treatments, the tofu quality will not stick. disappears.

Moreover, the above-mentioned treatment for preventing the binding of tofu quality can be added to the process of manufacturing conventional seasoned fried food, and can be used without changing the conventional manufacturing equipment of seasoned fried food.

By using the method described above, seasoned fried tofu that has been treated to prevent tofu from sticking can be opened much more smoothly than conventional products, and the fried tofu will not tear when opened. Now you can easily open it without having to worry about it. As a result, by using this seasoned fried food, it becomes possible to significantly improve work efficiency when preparing sushi. Furthermore, since the fried tofu can be opened extremely smoothly, it can be suitably used in automatic sushi manufacturing equipment. Moreover, since the fried tofu will not be torn during this process, it is possible to eliminate waste.

In addition, in the above example, "seasoned fried" was explained, but similarly to Matsutaku, the tofu quality inside the fried tofu is denatured to make it easier to open the fried tofu, and the tofu quality is retained. Adhesion can be prevented. In this way, fried tofu that is easy to open into a bag shape can be conveniently used for making inari sushi and for various other cooking purposes. Further, the treatment of denaturing tofu quality and preventing the binding properties of tofu quality can also be applied to other tofu products.

The present invention has been variously explained above with reference to preferred embodiments, but the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. That's true.

(Effects of the Invention) According to the method for preventing adhesion of fried products of the present invention, as described above, it is possible to effectively prevent tofu substances from adhering to the inner surface of the fried tofu, making it easier to open the fried tofu, for example. It has remarkable effects such as making it easier to prepare sushi, preventing fried tofu from falling apart, and providing an easy-to-handle product.

Claims (1)

[Claims] 1. Blow gas into the inside of the fried tofu to peel off the tofu inside the fried tofu, open the skin on both sides, cut the fried tofu in two, and remove the tofu on the mating surface inside the cut end. A method for preventing adhesion of fried products, which comprises heat-treating the tofu to thermally denature the tofu to prevent the tofu on the inner surface from adhering. 2. The method for preventing sticking of fried products according to claim 1, characterized in that the inner tofu quality is thermally denatured by inserting a high-temperature object through the cut end. 3. The method for preventing sticking of fried products according to claim 1, characterized in that the inner tofu quality is thermally denatured by applying hot air from the cut end. 4 Blow air into the inside of the fried tofu to peel off the tofu inside the fried tofu, open the skin on both sides, cut the fried tofu in two, and prevent the tofu from sticking between the mating surfaces on the inside of the cut end. A method for preventing adhesion of fried products, characterized by intervening an anti-adhesive substance. 5 Blow gas into the inside of the fried tofu to peel off the tofu inside the fried tofu, open the skin on both sides, cut the fried tofu in half, freeze the tofu on the mating surface inside the cut end, and make tofu. A method for preventing adhesion of fried products, which is characterized by denaturing the tofu quality and preventing adhesion of the inner surface of tofu.