JPH07170932A - Production of fried bean-curd - Google Patents

Abstract

PURPOSE:To obtain a tasty fried bean-curd preservable for a long period of time. CONSTITUTION:Mixed powder comprising soybean protein powder and starch powder is stuck onto the surface of bean-curd formed in a relatively hard fashion and the resultant bean-curd is fried.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried tofu.

[0002]

2. Description of the Related Art The conventional method for producing fried tofu is to fried solid tofu with a high temperature oil of 170 to 220 degrees. The fried tofu made by this conventional method, when fried in oil, the water inside the tofu becomes water vapor and evaporates rapidly, resulting in a state of "su" and the umami of the tofu escapes, and The tofu surface was heat-denatured and the surface layer became too hard, making it difficult to eat.

The present invention coats the tofu surface with another food material,
It was thought that the above drawbacks would be solved if the tofu was not directly heated, and various food materials were selected and tested. As a result, the excellent method of producing fried tofu of the present invention was completed.

[0004]

[Means for Solving the Problems] A fried food characterized in that a mixed powder obtained by mixing soybean protein powder and starch powder is adhered to the surface of a tofu that has been solidified, and the mixed powder-coated tofu is fried in oil. The present invention relates to a method for producing stocked tofu.

[0005]

[Function] By spraying the mixed powder of soybean protein powder and starch powder on the tofu surface, it is possible to prevent the oil heat from directly reacting with the tofu surface and reduce the generation of "su" due to the generation of steam. Moreover, the umami of the tofu is not escaped by the cover layer of the tofu, and the tofu surface is also hard and prevented from thermal denaturation, and the fried tofu has a soft skin.

[0006]

[Example] The ratio of the soybean protein powder and the starch powder in the mixed powder coated on the surface of the tofu was 1: 0 (only soybean protein powder),
The experimental results for the three types of 0: 1 (only starch powder) and 1: 1 were as follows.

In the case of soy protein powder only A powder obtained by drying the soymilk on the entire surface of the tofu that has been solidified.
It was covered with (soy protein powder) and fried in hot oil at 170 to 220 degrees.

In the fried tofu in this case, the powder obtained by drying the soymilk when fried in oil forms a hard coating layer on the surface of the tofu, and this coating layer reduces evaporation of water inside the tofu. It prevented the generation of "su" and prevented the umami of the tofu from escaping, and the fried tofu could be stored in water or dashi soup for more than a week. However, the coating layer of soymilk formed on the surface of fried tofu is hard, so that it has a drawback that the taste is deteriorated.

In the case of only starch powder The whole surface of the tofu that has been solidified is cut into pieces (starch powder).
And fried in hot oil at 170 to 220 degrees.

In this case, when the fried tofu is fried in oil, it forms a soft coating layer on the surface of the tofu to prevent evaporation of water inside the tofu and prevent "su" from occurring. It became a delicious fried tofu with the umami of fluffy flour added. However, when this fried tofu was stored in the air, water, or soup stock, the coating layer of the starch powder peeled off, and there was a drawback that it could not be stored for a long time.

A mixture of soy protein powder and starch powder in a ratio of 1: 1 A powder obtained by drying soymilk on the entire surface of tofu that has been solidified.
The soybean protein powder and the starch powder (starch powder) were mixed at a ratio of 1: 1 and covered with a mixed powder, which was then fried in oil at a high temperature of 170 to 220 degrees.

In this case, the surface which has both the advantages of and was not so hard and the coating layer was not peeled off, so that it was a very delicious fried tofu that could be stored for a long time.

When fried tofu is preserved in water or dashi soup, the tofu and the starch powder are always peeled off with the passage of time. From this, it was confirmed that tofu strongly binds to the same type of protein, but the heterologous protein always peels off in water. Using this property, if the tofu surface is coated with a mixed powder of soy protein powder and starch powder, it will not peel off even after long-term storage in water, and the umami of tofu will not escape and the umami of the mixed powder will also be added. It becomes the delicious fried tofu made. This fried tofu is placed in a container or a bag and put on the market.

As the soybean protein powder, kinako powder may be used, and as starch powder, β-starch may be used. In addition, the mixing ratio of the mixed powders may be appropriately changed by considering the umami and the storage period and increasing the amount of the mixed powders depending on the cooking method and the usage.

The mixed powder may be seasoned by mixing seasoning and soup stock.

[0016]

INDUSTRIAL APPLICABILITY According to the present invention, the surface of the tofu is not so hard and the "su" is not so hard, and the umami of protein and starch is added so that the original umami of tofu is not missed. It became a method of making fried tofu.

Claims (1)

[Claims] 1. A fried tofu produced by adhering a mixed powder obtained by mixing soybean protein powder and starch powder to the surface of a hardened tofu, and frying the mixed powder-coated tofu with oil. Method.