JPH0965848A - Preparation of fried bean curd - Google Patents
Preparation of fried bean curdInfo
- Publication number
- JPH0965848A JPH0965848A JP7222937A JP22293795A JPH0965848A JP H0965848 A JPH0965848 A JP H0965848A JP 7222937 A JP7222937 A JP 7222937A JP 22293795 A JP22293795 A JP 22293795A JP H0965848 A JPH0965848 A JP H0965848A
- Authority
- JP
- Japan
- Prior art keywords
- soybean protein
- coagulant
- curd
- solution
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、伝統的油揚げと同様の
ソフトで歯切れの良い食感を有し、伝統的油揚げより優
れる引張強度を有する油揚類の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried foods which has a soft and crisp texture similar to that of traditional fried foods and has a tensile strength superior to that of traditional fried foods.
【0002】[0002]
【従来の技術】伝統的な油揚類には油揚げやガンモドキ
等がある。2. Description of the Related Art Traditional deep-fried foods include deep-fried foods, sardines and the like.
【0003】伝統的な油揚げの製造方法は、丸大豆を水
に浸漬し、磨砕し、これを絞って豆乳とオカラとに分離
し、該豆乳にニガリ等の凝固剤を加えて豆腐を調製し、
この豆腐を脱水し、成形し、フライして油揚げを製造す
るものである。又、ガンモドキは豆腐に野菜等を添加し
混練して成形しフライしたものである。[0003] A traditional method for producing deep-fried tofu is to immerse whole soybeans in water, grind them, squeeze them to separate soybean milk and okara, and add a coagulant such as bittern to the soybean milk to prepare tofu. Then
This tofu is dehydrated, shaped, and fried to produce deep-fried tofu. In addition, the gyakudoki is obtained by adding vegetables and the like to tofu, kneading, shaping and frying.
【0004】一方、例えば、分離大豆蛋白を用いる油揚
げの製造方法は、大豆蛋白、水及び必要により油脂を混
練してエマルジョン混練物となし、混練生地を調製し、
該生地を成形しフライして油揚げを製造する方法であ
る。On the other hand, for example, in the method for producing fried food using isolated soybean protein, soybean protein, water and, if necessary, fats and oils are kneaded to form an emulsion kneaded product, and a kneaded dough is prepared.
In this method, the dough is molded and fried to produce fried food.
【0005】後者の方法による油揚げは前者の方法によ
る油揚げに比べ、表面が均質で組織が強く、乾燥した油
揚げは湯戻り復元性に優れる特徴を有するものの、弾力
的な食感を有しソフトさや歯切れの良さに劣る傾向にあ
る。The frying by the latter method has a more uniform surface and a stronger texture than the frying by the former method, and the dried frying has the characteristic of having an excellent reconstitution property upon boiling, but it has an elastic texture and softness. It tends to be less crisp.
【0006】そこで、分離大豆蛋白を用いた油揚げで伝
統的油揚げに近似した組織を有する油揚類の製造法とし
て、凝固剤を前記大豆蛋白、水及び油脂の混練生地に加
える方法が開発され、更に、より伝統的油揚げに近づけ
る方法として特開昭55ー34070号の方法が開発さ
れた。Therefore, a method of adding a coagulant to the kneaded dough of soybean protein, water and fats has been developed as a method for producing fried foods having a structure similar to that of traditional fried foods using isolated soybean protein. The method disclosed in JP-A-55-34070 has been developed as a method of bringing it closer to traditional frying.
【0007】[0007]
【発明が解決しようとする課題】本発明は伝統的油揚げ
と同等或いはそれ以上の引張強度を有しながらも伝統的
油揚げと同様なソフトで歯切れの良い油揚類の製造を目
的とした。又、特開昭55ー34070号に記載の油揚
類よりソフトで歯切れの良い油揚類を目的とした。即
ち、特開昭55ー34070号に記載の発明より生地が
良く膨化して表皮組織が薄くガラス状の透明感を有する
いわゆるガラス目状組織を目的とした。DISCLOSURE OF THE INVENTION The present invention has an object of producing a deep-fried frying product which has a tensile strength equal to or higher than that of a traditional frying but has the same softness and crispness as a traditional frying. Further, another object of the present invention is to make a deep-fried oil which is softer and has a crispness than the deep-fried oil described in JP-A-55-34070. That is, the object is a so-called glass-like structure in which the material is better swelled and the skin structure is thin and has a glassy transparency, as compared with the invention described in JP-A-55-34070.
【0008】[0008]
【課題を解決するための手段】本発明者等は前記課題を
解決すべく鋭意研究するなかで、大豆蛋白溶液等を凝固
剤で凝固させた比較的固形分濃度の低いカード状凝固物
を調製し、これに粉末状大豆蛋白(好ましくは粉末状大
豆蛋白エマルジョン)を加える際にも凝固剤を加えて均
一化するという2段階に分けて大豆蛋白及び凝固剤を用
いる(2段階で凝固剤を使用する点で特開昭55ー34
070号と異なる)ことにより、前記課題を解決出来る
知見を得て本発明を完成するに到った。Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above problems, and have prepared a curd-like coagulated product having a relatively low solid content by coagulating a soybean protein solution or the like with a coagulant. Then, when adding powdered soybean protein (preferably powdery soybean protein emulsion) to this, the soybean protein and the coagulating agent are used in two steps of adding a coagulant and homogenizing. In terms of use, it is JP-A-55-34
This is different from No. 070), and the present invention has been completed with the knowledge that the above problems can be solved.
【0009】即ち、本発明は、大豆蛋白溶液又は大豆蛋
白エマルジョン溶液を加熱し凝固剤を加えてカード状凝
固物を調製する工程、該カード状凝固物に粉末状大豆蛋
白及び凝固剤を加えて均一化する工程、及び該均一化生
地を成形しフライする工程を含む油揚類の製造方法、で
ある。That is, according to the present invention, a step of heating a soybean protein solution or a soybean protein emulsion solution and adding a coagulant to prepare a curd-like coagulum, and adding powdery soybean protein and a coagulant to the curd-like coagulum A method of producing a deep-fried food, which comprises a step of homogenizing and a step of molding and frying the homogenized dough.
【0010】以下、本発明について詳述する。先ず、本
発明において、大豆蛋白溶液又は大豆蛋白エマルジョン
溶液を加熱し凝固剤を加えてカード状凝固物を調製す
る。The present invention will be described in detail below. First, in the present invention, a soybean protein solution or a soybean protein emulsion solution is heated and a coagulant is added to prepare a curd-like coagulated product.
【0011】本発明に用いる大豆蛋白溶液は、豆乳(丸
大豆を水浸漬し磨砕し絞る等してオカラを分離した豆乳
や脱脂大豆に水を加えて撹拌等して後オカラを遠心分離
等して除去した脱脂豆乳等)、分離大豆蛋白の水溶液又
は水分散液が適当である。通常、大豆蛋白溶液の乾燥固
形分中の粗蛋白含量が60重量%以上、好ましくは80
%以上、より好ましくは90%以上が適当である。The soybean protein solution used in the present invention is soybean milk (soybean milk in which whole soybeans are soaked in water, ground and squeezed to separate okara, and soybean milk or defatted soybeans is added with water, stirred, etc., and then the okara is centrifuged or the like. Defatted soymilk, etc.), and an aqueous solution or dispersion of isolated soybean protein are suitable. Usually, the crude protein content in the dry solid content of the soybean protein solution is 60% by weight or more, preferably 80%.
% Or more, more preferably 90% or more is suitable.
【0012】本発明に用いる大豆蛋白エマルジョン溶液
は、粉末状大豆蛋白エマルジョンを水に溶解させたも
の、或いは、分離大豆蛋白、油脂及び水性媒体を均質化
したもので溶液状のものを用いることができる。^ 本
発明において、大豆蛋白溶液又は大豆蛋白エマルジョン
溶液は加熱してもゲル化しない粗蛋白濃度が適当であ
る。例えば、大豆蛋白溶液又は大豆蛋白エマルジョン溶
液中の粗蛋白濃度は10.5重量%以下が適当であり、
通常、1.8〜10.5重量%とすることができる。粗
蛋白濃度が低いと、適度な硬さの均一化生地を調製する
ために、後に用いる粉末状大豆蛋白の量を多く用いるこ
とが必要となるので、得られる油揚類の食感が弾力的な
ものとなる。粗蛋白濃度が高すぎると次の加熱によりゲ
ル化して後の作業が困難になる。又、加熱によりゲル化
したまま無理に後の工程を続けても、凝固剤とゲル化し
た大豆蛋白とは反応が困難となるので、得られる油揚類
はやはり弾力的な食感を有し、ソフトで歯切れの良い食
感に欠ける。As the soybean protein emulsion solution used in the present invention, it is preferable to use a powdery soybean protein emulsion dissolved in water, or a solution of soybean protein isolate, oil and fat and an aqueous medium homogenized. it can. ^ In the present invention, the soybean protein solution or soybean protein emulsion solution preferably has a crude protein concentration that does not gel when heated. For example, the crude protein concentration in the soybean protein solution or soybean protein emulsion solution is appropriately 10.5% by weight or less,
Usually, it can be 1.8 to 10.5% by weight. When the crude protein concentration is low, it is necessary to use a large amount of powdery soybean protein to be used later in order to prepare a homogenized dough having an appropriate hardness, so that the texture of the resulting fried food is elastic. Will be things. If the crude protein concentration is too high, gelation will occur due to the subsequent heating, making subsequent work difficult. Further, even if the subsequent steps are forcibly continued to be gelled by heating, the coagulant and the gelled soybean protein will be difficult to react, and thus the obtained fried foods also have an elastic texture, It lacks a soft, crisp texture.
【0013】次いで、凝固剤を加える前に該大豆蛋白溶
液又は大豆蛋白エマルジョン溶液を加熱することが適当
である。It is then appropriate to heat the soy protein solution or soy protein emulsion solution before adding the coagulant.
【0014】加熱することにより凝固剤と大豆蛋白溶液
又は大豆蛋白エマルジョン溶液中の大豆蛋白との反応を
促進し、カード状凝固物の生成を促進させることができ
る。加熱をしないか不足の場合、カード状凝固物の生成
に長時間を要するので実際の生産工程においては非能率
的であり、該カード状凝固物を生成しないまま後の工程
により油揚類を製造しても、得られる油揚類は弾力的な
食感を有し、ソフトで歯切れの良い食感は得られ難い。By heating, the reaction between the coagulant and the soybean protein in the soybean protein solution or soybean protein emulsion solution can be promoted, and the formation of curd-like coagulated products can be promoted. If it is not heated or insufficient, it takes a long time to produce the curd-like coagulum, so it is inefficient in the actual production process, and the frying product is produced in the subsequent step without producing the curd-like coagulum. However, the resulting fried foods have an elastic texture, and it is difficult to obtain a soft and crisp texture.
【0015】加熱は、煮釜等の利用による蒸煮、蒸気直
接吹き込み等による直接加熱方法、蒸気で間接的に容器
を加熱する間接加熱方法等を利用することが出来る。短
時間に昇温できる加熱手段が好ましい。The heating can be carried out by steaming using a boiling pot or the like, a direct heating method such as direct blowing of steam, or an indirect heating method of indirectly heating the container with steam. A heating means that can raise the temperature in a short time is preferable.
【0016】加熱は、通常、60℃〜100℃、好まし
くは80℃〜95℃にて、1分〜10分、好ましくは2
分〜8分が適当である。尚、加熱時間は昇温時間と保持
時間を含む。加熱後一定時間保持することにより、大豆
蛋白と凝固剤との反応を促進させ、均一な凝固を図る為
に、一定温度に一定時間保持することが出来る。Heating is usually carried out at 60 ° C. to 100 ° C., preferably 80 ° C. to 95 ° C., for 1 minute to 10 minutes, preferably 2 minutes.
Minutes to 8 minutes is suitable. The heating time includes the temperature rising time and the holding time. By holding for a certain period of time after heating, the reaction between the soybean protein and the coagulant can be promoted and the temperature can be kept for a certain period of time in order to achieve uniform coagulation.
【0017】又、大豆蛋白溶液又は大豆蛋白エマルジョ
ン溶液を加熱した後、必要により、戻し水を加えること
ができる。Further, after heating the soybean protein solution or the soybean protein emulsion solution, return water can be added if necessary.
【0018】次に、以上のように加熱されて得られた大
豆蛋白溶液又は大豆蛋白エマルジョン溶液に凝固剤を加
えてカード状凝固物を調製する。Next, a curd-like coagulated product is prepared by adding a coagulant to the soybean protein solution or soybean protein emulsion solution obtained by heating as described above.
【0019】大豆蛋白溶液又は大豆蛋白エマルジョン溶
液を加熱し凝固剤を加える温度が60℃以上が好まし
い。より好ましくは約80℃〜100℃に加熱し約60
℃〜80℃に冷却した後凝固剤を加えることが適当であ
る。The temperature at which the soybean protein solution or soybean protein emulsion solution is heated and the coagulant is added is preferably 60 ° C. or higher. More preferably, it is heated to about 80 ° C to 100 ° C and then heated to about 60 ° C.
It is suitable to add the coagulant after cooling to 80 ° C to 80 ° C.
【0020】凝固剤の種類は、ニガリ等の豆腐用凝固
剤、塩化カルシウム、硫酸カルシウムのようなカルシウ
ム塩、塩化マグネシウムや硫酸マグネシウム等のマグネ
シウム塩、その他のアルカリ土類金属塩の1種又は2種
以上を用いることが出来る。好ましくはニガリ、塩化カ
ルシウム、塩化マグネシウムのような水易溶性の凝固剤
が得られる油揚げの強度を強くし適当である。The coagulant may be selected from one or two of coagulants for tofu such as bittern, calcium salts such as calcium chloride and calcium sulfate, magnesium salts such as magnesium chloride and magnesium sulfate, and other alkaline earth metal salts. More than one species can be used. Preferably, a coagulant that is easily soluble in water, such as bittern, calcium chloride and magnesium chloride, is suitable because it enhances the strength of deep-fried food.
【0021】凝固剤の添加量は、凝固剤の種類により多
少異なるが、大豆蛋白溶液又は大豆蛋白エマルジョン溶
液中の大豆蛋白と反応してカード状凝固物を生成させ、
余剰の凝固剤が残ることが少なく、又、凝固剤と未反応
の大豆蛋白溶液又は大豆蛋白エマルジョン溶液中の大豆
蛋白が残ることが少ない量用いる。例えば、大豆蛋白溶
液又は大豆蛋白エマルジョン溶液中の粗蛋白含量に対し
てカルシウム量として1重量%以上用いることが出来
る。Although the amount of the coagulant added varies depending on the type of the coagulant, it reacts with soybean protein in the soybean protein solution or soybean protein emulsion solution to form a curd-like coagulated product,
Excessive coagulant is less likely to remain, and soybean protein in the soybean protein solution or soybean protein emulsion solution that has not reacted with the coagulant is less likely to remain. For example, 1% by weight or more of calcium can be used with respect to the crude protein content in the soybean protein solution or soybean protein emulsion solution.
【0022】凝固剤の添加量が少なすぎると、大豆蛋白
溶液又は大豆蛋白エマルジョン溶液中の大豆蛋白が全て
凝固せず、溶液状態で大豆蛋白が残り、目的とする油揚
類が得られ難い。If the amount of the coagulant added is too small, all the soybean proteins in the soybean protein solution or soybean protein emulsion solution will not coagulate, and the soybean proteins will remain in the solution state, making it difficult to obtain the target fried food.
【0023】凝固剤を大豆蛋白溶液又は大豆蛋白エマル
ジョン溶液に加えた後、大豆蛋白と凝固剤の均一な反応
を促進させ、カード状凝固物を調製する為に撹拌するこ
とが出来る。After the coagulant is added to the soybean protein solution or soybean protein emulsion solution, it can be stirred to promote a uniform reaction between the soybean protein and the coagulant and to prepare a curd-like coagulum.
【0024】以上の工程においてカード状凝固物を調製
する際にゆ(豆腐製造工程において発生するホエーに相
当)の生成がないことも本発明の特徴の一つである。It is also one of the features of the present invention that no boil (corresponding to whey generated in the tofu production process) is produced when the curd-like coagulated product is prepared in the above process.
【0025】このようにして調製されたカード状凝固物
は、粗蛋白濃度が1.8重量%以上が適当であり、通常
1.8重量%〜10.5重量%、好ましくは2.3重量
%〜7.0重量%とすることができる。The curd-like coagulated product thus prepared has a crude protein concentration of preferably 1.8% by weight or more, usually 1.8% by weight to 10.5% by weight, preferably 2.3% by weight. % To 7.0% by weight.
【0026】次に、前記カード状凝固物に粉末状大豆蛋
白と凝固剤を加え、混練等して均一化する。凝固剤を併
用しないと、均一化して成形しフライしても油揚類が伸
び難い。換言すれば膨化が十分でない為ソフトで歯切れ
の良い油揚類は得られ難い。詳しく説明すると、この凝
固剤の添加が生地の膨化を促進し、表皮組織が薄く透明
性を有するガラス状の表皮組織、いわゆるガラス目状表
皮組織を形成するのである。Next, powdery soybean protein and a coagulant are added to the curd-like coagulated product, and the mixture is kneaded to homogenize. If a coagulant is not used together, the frying will not grow easily even if it is homogenized and molded and then fried. In other words, since the swelling is not sufficient, it is difficult to obtain a soft and crispy fried food. More specifically, the addition of this coagulant promotes the expansion of the dough and forms a glassy epidermal tissue having a thin and transparent epidermal tissue, that is, a so-called glassy epidermal tissue.
【0027】本発明に用いる粉末状大豆蛋白は粉末状分
離大豆蛋白又は粉末状大豆蛋白エマルジョン或いは粉末
状分離大豆蛋白と粉末状大豆蛋白エマルジョンの併用が
適当である。得られる油揚げの食感をよりソフトなもの
にするには粉末状大豆蛋白エマルジョンが好ましく、粉
末状分離大豆蛋白を用いる場合や粉末状分離大豆蛋白と
粉末状大豆蛋白エマルジョンを併用する場合等は後述す
るように油脂を併用することが好ましい。As the powdery soybean protein used in the present invention, powdery soybean protein isolate, powdery soybean protein emulsion, or powdery soybean protein emulsion and powdery soybean protein emulsion are preferably used in combination. A powdered soybean protein emulsion is preferred for making the texture of the fried tofu softer, and when using the powdered isolated soybean protein or the combined use of the powdered isolated soybean protein and the powdered soybean protein emulsion, etc. will be described later. It is preferable to use oil and fat together.
【0028】粉末状大豆蛋白エマルジョンは、大豆蛋
白、油脂及び水性媒体を均質化し噴霧乾燥等して粉末状
としたものを用いることが出来る。As the powdery soybean protein emulsion, those obtained by homogenizing soybean protein, oil and fat and an aqueous medium and spray-drying them can be used.
【0029】これらの粉末状大豆蛋白のカード状凝固物
に対する添加量は、例えば、大豆蛋白溶液又は大豆蛋白
エマルジョン溶液と粉末状大豆蛋白の各々の粗蛋白の含
有量の比の値が0.06〜0.35となる範囲の量が適
当である。The amount of the powdery soybean protein added to the curd-like coagulated product is, for example, the value of the ratio of the crude protein contents of the soybean protein solution or soybean protein emulsion solution and the powdery soybean protein is 0.06. An amount in the range of ~ 0.35 is suitable.
【0030】この比の値が小さいと得られる油揚類の食
感が弾力的なものとなりソフトで歯切れの良いものでな
くなる傾向にある。又、この比が大きいと、均一化して
得られる均一化生地が柔らかすぎて油揚類生地の成形が
困難となる。When the value of this ratio is small, the texture of the obtained oil frying tends to be elastic and tend not to be soft and crisp. Also, if this ratio is large, the homogenized dough obtained by homogenization is too soft and it becomes difficult to form the fried food dough.
【0031】カード状凝固物に粉末状大豆蛋白及び凝固
剤を加える温度が60℃以下が好ましい。この温度が高
いと凝固がムラになりやすいからである。The temperature at which the powdery soybean protein and the coagulant are added to the curd-like coagulated product is preferably 60 ° C. or lower. This is because if the temperature is high, solidification tends to be uneven.
【0032】凝固剤の種類は、カード状凝固物を調製す
る工程で用いた凝固剤と同じ種類のものを用いることが
でき、水易溶性のものを含むことも出来るが、硫酸カル
シウム、硫酸マグネシウム等の水難溶性の凝固剤を含む
ことが好ましい。カード状凝固剤を調製する際に用いた
凝固剤より比較的大豆蛋白との反応が遅い凝固剤のほう
がムラなく凝固し好ましい。The type of the coagulant may be the same as the coagulant used in the step of preparing the curd-like coagulum, and may include a readily water-soluble coagulant, but calcium sulfate, magnesium sulfate. It is preferable to contain a poorly water-soluble coagulant such as A coagulant having a relatively slow reaction with soybean protein than the coagulant used when preparing the curd-like coagulant is preferred because it coagulates evenly.
【0033】カード状凝固物の調製の際に用いた凝固剤
の量にもよるが、この均一化生地調製の際には、例え
ば、粉末状大豆蛋白中の粗蛋白含量に対してカルシウム
量として1.8重量%〜2.3重量%、好ましくは1.
9重量%〜2.2重量%とすることが出来、例えば、豆
乳粉末であれば0.03重量%以上用いることが出来
る。Depending on the amount of the coagulant used when preparing the curd-like coagulated product, when preparing this homogenized dough, for example, the amount of calcium relative to the crude protein content in the powdery soybean protein is calculated. 1.8% to 2.3% by weight, preferably 1.
It can be 9 wt% to 2.2 wt%, and for example, soy milk powder can be used in an amount of 0.03 wt% or more.
【0034】凝固剤の添加量が少なすぎると、均一化し
成形した生地をフライしても伸びないのでソフトで歯切
れの良い油揚類を得ることが困難であり、凝固剤の添加
量が多すぎると、均一化したとき生地の一部が締まりす
ぎ、即ち固くなりすぎて離水したり、均一化して成形し
た生地をフライしてもソフトで歯切れの良い油揚類は得
られ難い。If the amount of the coagulant added is too small, it is difficult to obtain a deep-fried frying product that is soft and has a good crispness because the dough that has been homogenized and molded does not grow, and if the amount of the coagulant added is too large. However, when homogenized, a part of the dough is too tight, that is, it becomes too hard to release water, or even when the homogenized and shaped dough is fried, it is difficult to obtain a soft and crispy frying.
【0035】もし、この均一化生地調製の際に凝固剤を
用いないと、フライしたときに膨化が少なく、表皮組織
がガラスのように薄くキラキラ光るように透明ないわゆ
るガラス目状の表皮組織は得られない。このガラス目状
の表皮組織がよりソフトで歯切れの良い食感を醸し出す
ものである。If a coagulant is not used in the preparation of the homogenized dough, a so-called glass-like epidermal tissue which is less swelling when fried and is transparent so that the epidermal tissue is thin and shining like glass is obtained. I can't get it. This glassy epidermal tissue gives a softer and crispy texture.
【0036】本発明においては2度に分けて凝固剤をそ
れぞれ大豆蛋白溶液又は大豆蛋白エマルジョン溶液と粉
末状大豆蛋白に対して添加することにより、ガラス目状
の表皮組織を有し、ソフトで歯切れが良く適度の引張強
度を有する油揚類に適した均一化生地を調製することが
できるものである。特開昭55ー34070号公報に記
載の油揚げではこのガラス目状の表皮組織が得られな
い。In the present invention, the coagulant is added to the soybean protein solution or soybean protein emulsion solution and the powdery soybean protein in two portions so as to have a glassy epidermal tissue and be soft and crisp. It is possible to prepare a homogenized dough having a good tensile strength and suitable for frying. The frying described in JP-A-55-34070 cannot obtain the glass-grained skin structure.
【0037】又、均一化生地を調製する工程において、
粉末状大豆蛋白や凝固剤と共に油脂を用いることが出来
る。In the step of preparing the homogenized dough,
Oils and fats can be used together with powdered soybean protein and a coagulant.
【0038】特に、大豆蛋白溶液を用いた場合や粉末状
大豆蛋白が粉末状分離大豆蛋白や粉末状分離大豆蛋白と
粉末状大豆蛋白エマルジョンを併用した場合には、均一
化して成形した生地(フライ前の生地)中の油脂の量が
粗蛋白含量に対して20重量%〜65重量%、好ましく
は40重量%〜50重量%となるように油脂を添加する
ことが好ましい傾向にある。In particular, when a soybean protein solution is used or when powdered soybean protein is used in combination with powdered soybean protein isolated or powdery soybean protein emulsion and powdered soybean protein emulsion, a homogenized molded dough (fried It tends to be preferable to add fats and oils so that the amount of fats and oils in the previous dough) is 20% by weight to 65% by weight, preferably 40% by weight to 50% by weight, based on the crude protein content.
【0039】均一化生地中の油脂の量が少な過ぎるとフ
ライしたとき成形された生地が伸び過ぎ、いわゆるへた
る現象が起き易く、油脂の量が多すぎると伸び難いので
ソフトで歯切れの良い油揚類は得られ難い傾向にある。If the amount of fats and oils in the homogenized dough is too small, the formed dough will stretch too much when fried, so-called sagging phenomenon easily occurs, and if the amount of fats and oils is too large, it will be difficult to stretch, so it is soft and crispy Kinds tend to be difficult to obtain.
【0040】均一化の手段はサイレントフードカッター
等の剪断力を高パワーでかけることができる装置を用い
ることができる。As a uniformizing means, a device such as a silent hood cutter capable of applying a shearing force with high power can be used.
【0041】以上の均一化生地は油揚類の形、即ち、油
揚げの形や、さらに野菜類や海草類等を加えてがんもど
きの形等に成形することができる。The above-mentioned homogenized dough can be formed into a fried form, that is, a fried form, or a cancer-like form by adding vegetables and seaweeds.
【0042】油揚げやがんもどき生地の調製や成形は公
知の方法を用いることができる。成形は手作業でもでき
るが、工業的にはドラム成形等の機械的手段を採用する
ことができる。Known methods can be used for the preparation and molding of fried and cancerous dough. The molding can be done manually, but industrially, mechanical means such as drum molding can be adopted.
【0043】次に、成形された生地をフライする。フラ
イは単段フライ乃至多段フライを用いることが出来る。Next, the formed dough is fried. As the fly, a single-stage fly or a multi-stage fly can be used.
【0044】フライ温度勾配は60℃〜200℃、通常
70℃〜180℃程度まで連続的に変化させることがで
き、フライ時間はフライ温度との関係で自由に調節する
ことができる、以上のようにして得られた油揚類は、例
えば、油揚げの場合、伝統的な油揚げと同様のソフトで
歯切れの良い食感を有しながらも引張強度の強いもので
ある。The frying temperature gradient can be continuously changed from 60 ° C. to 200 ° C., usually about 70 ° C. to 180 ° C., and the frying time can be freely adjusted in relation to the frying temperature. For example, in the case of deep-fried food, the deep-fried food obtained in step (1) has a soft and crisp texture similar to that of traditional deep-fried food, but has a high tensile strength.
【0045】又、油揚類は、がんもどきであればそのま
ま流通、保存、調理して食することができ、油揚げであ
ればそのまま流通・保存・調理だけでなく、包材として
一辺をカットし開いていんげんまめ、人参等の野菜、し
いたけ等のキノコ、その他の可食性具材を詰めたり、或
いはこれらの具材を油揚げで巻いて干瓢等の可食性紐材
で固定して流通、保存、調理することができる。In addition, fried foods can be distributed, stored, cooked and eaten as they are if they are cancerous. If fried foods are not only distributed, stored and cooked as they are, but one side is cut as a packaging material. Opened green beans, vegetables such as carrots, mushrooms such as shiitake mushrooms, and other edible ingredients, or wrap these ingredients in fried oil and fix them with edible strings such as gourd, distribution, storage, Can be cooked.
【0046】[0046]
【実施例】以下、実施例により本発明の実施態様を説明
する。 実施例1 分離大豆蛋白(不二製油(株)製「フジプロE」、粗蛋
白含量90%)2kg、植物油脂(不二製油(株)製
「大豆白絞油」)0.9kg(粗蛋白含量に対し50
%)、水25kgを加え、サイレントカッターで均質化
し、大豆蛋白エマルジョン溶液(粗蛋白含量6.45
%)となし、煮釜の中で蒸気を吹き込み95℃まで3分
かけて昇温し、同温度で1分間加熱保持した後、戻し水
6kg(加熱した大豆蛋白エマルジョン溶液に対し約1
/5量)を加え、濃度が8Brix(以下Bx)の加熱され
た75℃の大豆蛋白エマルジョンを得た。水430gに
溶解した凝固剤A(塩化カルシウム(2水塩)69.5
g(粗蛋白含量に対しカルシウム量として1.05
%))を添加撹拌した。2分間の放置後、再撹拌し、さ
らに8分間放置した後、総重量38.4kg、固形分
7.50%のカード状凝固物(A)を得た。The embodiments of the present invention will be described below with reference to examples. Example 1 Isolated soybean protein ("Fujipro E" manufactured by Fuji Oil Co., Ltd., crude protein content 90%) 2 kg, vegetable oil and fat ("Soybean white squeezing oil" manufactured by Fuji Oil Co., Ltd.) 0.9 kg (crude protein) 50 for content
%) And 25 kg of water and homogenized with a silent cutter, soybean protein emulsion solution (crude protein content 6.45).
%), Steam was blown into the boiling pot to raise the temperature to 95 ° C. over 3 minutes, and the mixture was heated and held at the same temperature for 1 minute, and then 6 kg of return water (about 1 to the heated soybean protein emulsion solution) was added.
/ 5 volume) was added to obtain a heated soybean protein emulsion having a concentration of 8 Brix (hereinafter Bx) at 75 ° C. Coagulant A (calcium chloride (dihydrate) 69.5) dissolved in 430 g of water
g (calcium content 1.05 as crude protein content
%)) Was added and stirred. After standing for 2 minutes, the mixture was stirred again, and after standing for 8 minutes, a curd-like solidified product (A) having a total weight of 38.4 kg and a solid content of 7.50% was obtained.
【0047】このカード状凝固物(A)を40℃まで冷
却した後、サイレントカッターに投入し、分離大豆蛋白
11.2kg及び植物油脂5.04kg(粗蛋白含量に
対し50%)を加え混練し、水1.6kgに溶解した凝
固剤B(塩化カルシウム(2水塩)208g及び硫酸カ
ルシウム480g(粗蛋白含量に対しカルシウム合計量
が2.15%))を加え混練し均一化した均一化生地
(B)を得、51mm×51mm×6mmに成形し、7
5℃で6分、110℃で3.5分、175℃で3分の連
続多段油中加熱することにより膨化させて油揚げを得
た。After cooling this card-like coagulated product (A) to 40 ° C., it was put into a silent cutter, and 11.2 kg of separated soybean protein and 5.04 kg of vegetable oil (50% to crude protein content) were added and kneaded. , A coagulant B dissolved in 1.6 kg of water (208 g of calcium chloride (dihydrate) and 480 g of calcium sulfate (total calcium content 2.15% relative to the crude protein content)) were kneaded and homogenized (B) was obtained and molded into 51 mm × 51 mm × 6 mm, and
It was swelled by heating in a continuous multistage oil at 5 ° C. for 6 minutes, 110 ° C. for 3.5 minutes, and 175 ° C. for 3 minutes to obtain a deep-fried food.
【0048】この製品は、市販の伝統的油揚げ製品に近
似したガラス目状の表皮組織をもち、食感も同様なソフ
トで歯切れの良いものであった。一方、表皮の引張強度
は350gとなり、市販製品が230gであったのに比
べ強く、油揚げを包材とする食品への加工適性を有して
いた。This product had a glassy skin structure similar to that of a traditional fried product on the market, and had a similar texture and soft crispness. On the other hand, the tensile strength of the epidermis was 350 g, which was stronger than that of the commercially available product of 230 g, and it was suitable for processing as a food product using fried food as a packaging material.
【0049】尚、引張強度の測定法は以下である。測定
装置としてレオナーメーター(山電社製)を使用した。
油揚げを2cmの幅にカットし、豆腐層を両側表皮に均
一になるように裂き輪状にする。これを2本の10mm
φの円柱プランジャーに引っ掛け、1mm/分の速度で
輪が引きちぎれるまでの荷重を引張強度として測定し
た。 実施例2 実施例1と同原料を用い、大豆蛋白の割合を振らす以外
は実施例1と同じ量の原料を用いて表1に示す範囲の濃
度に設定した大豆蛋白エマルジョン溶液、カード状凝固
物(A)を得て、均一化生地(B)を調整し、油揚げを
製造した。The method for measuring the tensile strength is as follows. A Leoner meter (manufactured by Yamadensha) was used as a measuring device.
Cut the deep fried to a width of 2 cm and split the tofu layer on both sides of the epidermis to form a ring. This is two 10mm
It was hooked on a cylindrical plunger of φ and the load until the ring was torn off at a speed of 1 mm / min was measured as the tensile strength. Example 2 The same raw material as in Example 1 was used, and the same amount of raw material as in Example 1 was used except that the proportion of soybean protein was varied. The thing (A) was obtained, the homogenized dough (B) was adjusted, and the fried food was manufactured.
【0050】[0050]
【表1】 -------------------------------------------------------- No.1 No.2 -------------------------------------------------------- (A)カード状凝固物 分離大豆蛋白量 3.0kg 1.0kg (B)均一化生地 分離大豆蛋白量 10.2kg 12.2kg -------------------------------------------------------- この結果、実施例2で、大豆蛋白エマルジョン中の粗蛋
白含量が9.66%のNo.1では、実施例1と同等の
組織、食感を有し、引張強度が300gの製品を得るこ
とができた。尚、このときに大豆蛋白エマルジョン溶液
に用いた分離大豆蛋白とカード状凝固物に加えた分離大
豆蛋白の比の値は0.29であった。[Table 1] ---------------------------------------------- ---------- No. 1 No. 2 ------------------------------------------------- ------- (A) Card-shaped coagulum, soybean protein amount 3.0 kg 1.0 kg (B) Homogenized dough, soybean protein amount 10.2 kg 12.2 kg ---------- ---------------------------------------------- As a result, implementation In Example 2, when the crude protein content in the soybean protein emulsion was 9.66%. In No. 1, a product having the same texture and texture as in Example 1 and a tensile strength of 300 g could be obtained. The ratio of the separated soybean protein used in the soybean protein emulsion solution to the separated soybean protein added to the curd-like coagulum was 0.29.
【0051】又、大豆蛋白エマルジョン中の粗蛋白含量
が3.22%のNo.2では、実施例1と比較して、表
皮のガラス目が小さい組織で、食感がやや弾力的なもの
となった。尚、このときの大豆蛋白エマルジョン溶液に
用いた分離大豆蛋白とカード状凝固物に加えた分離大豆
蛋白の比の値は0.08であった。The crude protein content of the soybean protein emulsion was 3.22%. In No. 2, as compared with Example 1, the texture was slightly elastic with the tissue having small glass eyes of the epidermis. The ratio of the separated soybean protein used in the soybean protein emulsion solution to the separated soybean protein added to the curd-like coagulum was 0.08.
【0052】尚、実施例2のNo.1の大豆蛋白エマル
ジョン中の粗蛋白含量が9.68%を越えて大豆蛋白エ
マルジョン溶液を調製する場合、加熱によりゲルを形成
し、そのまま塩化カルシウムを加えてもカード状には凝
固せず、ドウのような混練生地を形成し、カード状凝固
物を得ることが出来なかった。 比較例1 表2に示すように実施例1の全原料を一度に混練して油
揚げを製造した。No. 2 of the second embodiment. When preparing a soybean protein emulsion solution in which the crude protein content in the soybean protein emulsion of 1 exceeds 9.68%, a gel is formed by heating and even if calcium chloride is added as it is, it does not coagulate into a curd and the dough It was not possible to obtain a curd-like solidified product by forming a kneaded dough like the above. Comparative Example 1 As shown in Table 2, all the raw materials of Example 1 were kneaded at once to produce a deep fried food.
【0053】[0053]
【表2】 ---------------------------------------------- (A)カード状凝固物 分離大豆蛋白量 なし (B)均一化生地 分離大豆蛋白量 13.2kg ---------------------------------------------- この製品は、ガラス目が無い緻密な表皮組織であり、食
感が弾力的なものとなった。 比較例2 大豆を水に浸漬し(水温15℃、20時間浸漬で、重量
が約2.4倍になる)、加水(生大豆に対して10倍)
しながら摩砕して、煮釜の中で4分間で95℃まで加熱
蒸煮し、同温度で30秒間保持した。これに戻し水(生
大豆に対して4倍)を加え、これを圧搾濾過(120メ
ッシュ)し豆乳とオカラに分離し、濃度4.5Bxの豆
乳を調製した。該豆乳(72℃)に凝固剤として塩化カ
ルシウム(生大豆に対して0.02重量%、粗蛋白に対
して0.05重量%)を加え約10分間凝固させた後、
水分量が約75%、厚みが10mmの板状になるように
圧搾脱水(ホエー)し、適当な大きさにカットし、95
〜115℃の温度勾配の中を10分、130〜170℃
の温度勾配の中を10分で油中加熱により膨化させて油
揚げを得た。[Table 2] ---------------------------------------------- (A) Card-shaped coagulated product No soybean protein content (B) Homogenized dough Soybean protein content 13.2 kg ------------------------- --------------------- This product has a dense epidermal tissue with no glass eyes, and has an elastic texture. Comparative Example 2 Soybeans were dipped in water (water temperature 15 ° C., 20 hours soaking to increase the weight by about 2.4 times), and water added (10 times as much as raw soybeans).
While milling, the mixture was heated and steamed to 95 ° C. for 4 minutes in a boiling pot and kept at the same temperature for 30 seconds. To this, reconstituted water (4 times as much as raw soybeans) was added, and this was squeezed and filtered (120 mesh) to separate soybean milk and okara to prepare soybean milk having a concentration of 4.5Bx. After adding calcium chloride (0.02 wt% to raw soybeans and 0.05 wt% to crude protein) as a coagulant to the soy milk (72 ° C.) and coagulating for about 10 minutes,
Press and dehydrate (whey) to a plate shape with a water content of about 75% and a thickness of 10 mm, cut into an appropriate size, and press 95
10 minutes in a temperature gradient of ~ 115 ° C, 130-170 ° C
The mixture was heated in oil for 10 minutes to expand in the temperature gradient of, and fried food was obtained.
【0054】この製品は、膨化状態が良好で、ガラス目
状の表皮組織をもち、食感はソフトで歯切れの良いもの
であった。しかし、表皮の引張強度は230gで、油揚
げを包材とする食品への加工に対して十分な表皮強度を
持つものではなかった。 実施例3 実施例1のカード状の凝固物(A)を得る時の大豆蛋白
エマルジョン溶液の戻し水添加後の温度を80℃、凝固
剤Aを硫酸カルシウム(64.8g、カルシウム量とし
て塩化カルシウム(2水塩)と同等量)とし、その他は
実施例1と同様にして油揚げを得た。This product had a good swelling state, had a glassy skin structure, had a soft texture and had a crisp texture. However, the tensile strength of the epidermis was 230 g, which was not sufficient for processing into a food containing fried food as a packaging material. Example 3 When the curd-like coagulated product (A) of Example 1 was obtained, the temperature of the soybean protein emulsion solution after the addition of returning water was 80 ° C., the coagulant A was calcium sulfate (64.8 g, calcium chloride as the amount of calcium). (Equivalent amount to (dihydrate)) and other conditions were the same as in Example 1 to obtain fried food.
【0055】この製品は、実施例1のものと同様な表皮
組織及び食感であった。又、表皮の引張強度は300g
で実施例1のものよりは若干弱いものであったが、油揚
げを包材とする食品への加工に対して十分な表皮強度を
持つものであった。 実施例4 実施例1で、カード状凝固物(A)を得るための原料の
うち、分離大豆蛋白及び植物油脂を、粉末状大豆蛋白エ
マルジョン(不二製油(株)製「サンラバー10」、粗
蛋白質量60%、油脂量30%)3kgと置換し、さら
に均一化生地(B)を得るための原料のうち、分離大豆
蛋白及び植物油脂を、同じ粉末状大豆蛋白エマルジョン
16.8kgと置換し、実施例1と同様にして油揚げを
得た。この油揚げは、実施例1の油揚げと同等の組織、
食感及び強度を有するものであった。 実施例5 実施例1のカード状凝固物(A)を得るときに、植物油
脂を添加しないで大豆蛋白溶液を調製し、カード状凝固
物を得て、均一化生地(B)を調製する際に、実施例1
でカード状凝固物(A)を得るときに用いる植物油脂量
を分離大豆蛋白等の原料に上乗せ添加し、油揚げを製造
した。得られた油揚げは、実施例1と同等の組織、食感
及び引張強度を有するものであった。 比較例5 凝固剤の添加方法を以下にようにする以外は実施例1と
同様にして油揚げを得た。This product had a similar epidermal tissue and texture to that of Example 1. The tensile strength of the skin is 300g.
Although it was slightly weaker than that of Example 1, it had sufficient skin strength for processing into a food containing fried food as a packaging material. Example 4 In Example 1, among the raw materials for obtaining the curd-like coagulated product (A), the separated soybean protein and vegetable oils and fats were mixed with powdered soybean protein emulsion (“Sun Rubber 10” manufactured by Fuji Oil Co., Ltd., crude). Protein content 60%, fat and oil amount 30%) 3 kg, and from the raw materials for obtaining the homogenized dough (B), the separated soybean protein and vegetable oil and fat were replaced with the same powdery soybean protein emulsion 16.8 kg. A deep-fried food was obtained in the same manner as in Example 1. This fried food has the same structure as the fried food of Example 1,
It had a texture and strength. Example 5 When obtaining a curd-like coagulated product (A) of Example 1, preparing a soybean protein solution without adding vegetable oils and fats to obtain a curd-like coagulated product and preparing a homogenized dough (B) Example 1
The amount of vegetable oil and fat used when obtaining the curd-like coagulated product (A) was added to the raw material such as isolated soybean protein to add fried food. The obtained fried food had the same structure, texture and tensile strength as those of Example 1. Comparative Example 5 A deep-fried food was obtained in the same manner as in Example 1 except that the method of adding the coagulant was as follows.
【0056】即ち、大豆蛋白エマルジョン溶液からカー
ド状凝固物(A)を得るときに、凝固剤Aと凝固剤Bを
一緒にして同時に添加した。That is, when the curd-like coagulated product (A) was obtained from the soybean protein emulsion solution, the coagulant A and the coagulant B were added together at the same time.
【0057】このとき、カード状凝固物は得られたが、
生地混練時の分離大豆蛋白と植物油脂との乳化性が悪
く、成形性不良で、油中加熱による膨化も妨げられ得ら
れた油揚げは硬いものであった。 比較例6 実施例1のカード状凝固物(A)を得るときに、大豆蛋
白エマルジョン溶液を加熱処理することなく凝固剤Aを
添加したところ、カード状凝固物とはならずに粗コロイ
ド状になった。At this time, a curd-like solid was obtained,
When the dough was kneaded, the soybean protein separated and the vegetable oils and fats had poor emulsification properties, poor moldability, and swelling due to heating in oil was hindered. Comparative Example 6 When the curd-like coagulated product (A) of Example 1 was obtained, the coagulant A was added to the soybean protein emulsion solution without heat treatment. became.
【0058】後の工程は実施例1と同様にして油揚げを
製造した。得られた油揚げは、比較例1及び2と同様に
弾力的であり、食感はソフトでなく、歯切れが悪かっ
た。 比較例7 実施例1のカード状凝固物(A)を得るときに、凝固剤
Aを添加せず、後の工程は実施例1と同様にして油揚げ
を製造する方法、及び後の工程で凝固剤Aと凝固剤Bを
同時に添加する方法で油揚げを得た。The subsequent steps were the same as in Example 1 to produce deep-fried food. The obtained fried food was elastic as in Comparative Examples 1 and 2, the texture was not soft, and the crispness was poor. Comparative Example 7 When the curd-like coagulated product (A) of Example 1 was obtained, the coagulant A was not added, and the subsequent steps were the same as in Example 1 except that the fried food was produced, and the coagulation was performed in the subsequent steps. Deep-fried tofu was obtained by the method of simultaneously adding the agent A and the coagulant B.
【0059】これらの製品はどちらも、比較例1と同様
に緻密な表皮組織で、食感は弾力的であり、歯切れが悪
かった。 比較例8 実施例1の均一化生地(B)を製造する時に使用する凝
固剤を添加しない以外は、実施例1と同様にして油揚げ
を製造したところ、油揚げの伸びが悪く、食感は弾力的
であり、ソフトでなく歯切れも悪いものであった。 実施例6 実施例1のカード状凝固物(A)38kgをがん練り機に
投入し、粉末状大豆蛋白エマルジョン1kgを加え混練
後、人参、ひじき等を加え、径50mm、厚さ20mm
に成形後、110℃5分、130℃2分、150℃3分
で油中加熱したところ、ソフトでなめらかなな食感を有
するガンモドキを得ることが出来た。 実施例7 実施例1と同様の方法において、市販粉末豆乳(日本蛋
白工業(株)販)に水を加えて4.5Bxに調整して得た
豆乳を大豆蛋白エマルジョンに替えて実施例1と同様に
してカード状凝固物(A)を得た。このときの塩化カル
シウムは豆乳の粗蛋白に対して0.05重量%であっ
た。後の工程は実施例1と同様にして油揚げを得た。Both of these products had the same fine epidermal tissue as in Comparative Example 1, the texture was elastic, and the crispness was poor. Comparative Example 8 A fried food was produced in the same manner as in Example 1 except that the coagulant used in producing the homogenized dough (B) of Example 1 was not added. The fried food had a poor elongation and the texture was elastic. It was good, not soft and crisp. Example 6 38 kg of the curd-like coagulated product (A) of Example 1 was put into a cancer kneading machine, 1 kg of a powdery soybean protein emulsion was added and kneaded, and then carrot, hijiki or the like was added, and a diameter of 50 mm and a thickness of 20 mm.
After molding, the product was heated in oil at 110 ° C. for 5 minutes, 130 ° C. for 2 minutes, and 150 ° C. for 3 minutes, whereby a soft and smooth texture was obtained. Example 7 In the same manner as in Example 1, water was added to commercially available powdered soymilk (sold by Nippon Protein Industry Co., Ltd.) to adjust to 4.5 Bx, and the soybean milk obtained was replaced with a soybean protein emulsion. In the same manner, a curd-like solidified product (A) was obtained. At this time, calcium chloride was 0.05% by weight based on the crude protein of soymilk. The subsequent steps were the same as in Example 1 to obtain deep-fried food.
【0060】この製品は、実施例1と同等の組織、食感
及び強度を有する製品を得ることができた。With this product, a product having the same texture, texture and strength as in Example 1 could be obtained.
【0061】[0061]
【効果】以上、本発明により伝統的油揚げと同等或いは
それ以上の引張強度を有しながらも、伝統的油揚げのよ
うにソフトで歯切れの良い油揚げを製造可能になったも
のである。丸大豆を原料としないで、大豆蛋白或いは粉
末豆乳を用いて前記油揚げの製造が可能になったので、
伝統的油揚げの製造工程に生じるホエーやオカラのよう
な産業副産物の生じないエコロジカルな製造方法が可能
になったものである。[Effect] As described above, according to the present invention, it is possible to produce a deep-fried fried food that has a tensile strength equal to or higher than that of a traditional fried food but is soft and crisp like a traditional fried food. Since whole soybeans can be produced using soybean protein or powdered soymilk without using raw soybeans,
It enables an ecological manufacturing method that does not generate industrial byproducts such as whey and okara that occur in the traditional frying process.
【0062】又、従来知られている一度に大豆蛋白、水
及び必要により油脂を均一化し凝固剤を添加し混練し成
形しフライして得られる油揚げに比べ、本発明の油揚げ
は、表皮組織がガラスのような透明性を帯びたいわゆる
ガラス目状表皮組織を有し、食感はソフトで歯切れの良
いものである。Further, in comparison with the conventionally known fried food obtained by homogenizing soybean protein, water and, if necessary, oil and fat at once, kneading, molding and frying, the fried food of the present invention has It has a so-called glass-like epidermal tissue that is transparent like glass, has a soft texture and is crisp.
Claims (8)
液を加熱し凝固剤を加えてカード状凝固物を調製する工
程、該カード状凝固物に粉末状大豆蛋白及び凝固剤を加
えて均一化する工程、及び該均一化生地を成形しフライ
する工程を含む油揚類の製造方法。1. A step of heating a soybean protein solution or a soybean protein emulsion solution to add a coagulant to prepare a curd-like coagulum, and a step of adding powdered soybean protein and a coagulant to the curd-like coagulant to homogenize And a method for producing a deep-fried food, which comprises the step of molding and frying the homogenized dough.
液を加熱し凝固剤を加える温度が60℃以上で、カード
状凝固物に粉末状大豆蛋白及び凝固剤を加える温度が6
0℃以下である請求項1の製造方法。2. A soy protein solution or a soy protein emulsion solution is heated to add a coagulant at a temperature of 60 ° C. or higher, and a curd-shaped coagulated product is added at a temperature of 6 to a powdery soy protein and a coagulant.
The production method according to claim 1, which is 0 ° C. or lower.
固剤が水易溶性で、均一化する工程に用いる凝固剤が水
難溶性又は水易溶性と水難溶性の併用である請求項1又
は請求項2の製造方法。3. The method according to claim 1, wherein the coagulant used in the step of preparing the card-shaped coagulated product is water-soluble, and the coagulant used in the step of homogenizing is water-insoluble or a combination of water-insoluble and water-insoluble. Item 2. The manufacturing method according to item 2.
液中の粗蛋白濃度が10.5重量%以下である請求項1
乃至請求項3のいずれかの製造方法。4. The crude protein concentration in the soybean protein solution or soybean protein emulsion solution is 10.5% by weight or less.
To the manufacturing method according to claim 3.
量%以上である請求項1乃至4のいずれかの製造方法。5. The method according to any one of claims 1 to 4, wherein the crude protein concentration in the card-shaped coagulated product is 1.8% by weight or more.
液の粗蛋白の含有量と粉末状大豆蛋白の粗蛋白の含有量
の比の値が0.06〜0.35である請求項1乃至請求
項5のいずれかの製造方法。6. The value of the ratio of the crude protein content of the soybean protein solution or soybean protein emulsion solution to the crude protein content of the powdery soybean protein is 0.06 to 0.35. 5. The manufacturing method according to any one of 5 above.
粉末状分離大豆蛋白又は粉末状大豆蛋白エマルジョンで
ある請求項1乃至請求項6のいずれかの製造方法。7. The method according to claim 1, wherein the powdery soybean protein added to the curd-like coagulum is a powdery soybean protein isolate or a powdery soybean protein emulsion.
乃至請求項7のいずれかの製造方法。8. An oil and fat is added to the curd-like solidified product.
To the manufacturing method according to claim 7.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7222937A JP2770799B2 (en) | 1995-08-31 | 1995-08-31 | Production method of fried foods |
CN96111289A CN1093749C (en) | 1995-08-31 | 1996-08-27 | Method for making fried bean-curd |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7222937A JP2770799B2 (en) | 1995-08-31 | 1995-08-31 | Production method of fried foods |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0965848A true JPH0965848A (en) | 1997-03-11 |
JP2770799B2 JP2770799B2 (en) | 1998-07-02 |
Family
ID=16790213
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7222937A Expired - Fee Related JP2770799B2 (en) | 1995-08-31 | 1995-08-31 | Production method of fried foods |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP2770799B2 (en) |
CN (1) | CN1093749C (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103392823A (en) * | 2013-08-08 | 2013-11-20 | 哈尔滨市亚佛农业科技开发有限公司 | Coagulated fat cake and production method therefor |
JP2014124138A (en) * | 2012-12-26 | 2014-07-07 | Nisshin Oillio Group Ltd | Method for manufacturing soybean processed food |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1111360C (en) * | 1999-12-27 | 2003-06-18 | 周�高 | A kind of fresh bean curd |
CN1129370C (en) * | 1999-12-27 | 2003-12-03 | 周�高 | Fresh bean curd and its producing process and equipment |
US20040137134A1 (en) * | 2002-12-26 | 2004-07-15 | Jiro Kanamori | Process for producing deep-fried bean curd pouch |
CN105166078A (en) * | 2015-09-10 | 2015-12-23 | 苏州金记食品有限公司 | Fried bean curd manufacturing technology |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN85101220B (en) * | 1985-04-01 | 1988-02-17 | 好侍食品工业株式会社 | Process of making bean curd |
JPS645470A (en) * | 1987-06-30 | 1989-01-10 | Ajinomoto Kk | Production of fried bean curds |
JPH02117354A (en) * | 1988-10-27 | 1990-05-01 | Kumame Bussan Kk | Preparation of soybean milk and relating product thereof |
JPH0698708A (en) * | 1992-09-22 | 1994-04-12 | Yoshiomi Iwamoto | Production of new fried bean curd and new fried bean curd |
-
1995
- 1995-08-31 JP JP7222937A patent/JP2770799B2/en not_active Expired - Fee Related
-
1996
- 1996-08-27 CN CN96111289A patent/CN1093749C/en not_active Expired - Lifetime
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014124138A (en) * | 2012-12-26 | 2014-07-07 | Nisshin Oillio Group Ltd | Method for manufacturing soybean processed food |
CN103392823A (en) * | 2013-08-08 | 2013-11-20 | 哈尔滨市亚佛农业科技开发有限公司 | Coagulated fat cake and production method therefor |
Also Published As
Publication number | Publication date |
---|---|
CN1093749C (en) | 2002-11-06 |
CN1148472A (en) | 1997-04-30 |
JP2770799B2 (en) | 1998-07-02 |
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