JPH10127248A - Production of fried bean curd with high-concentration soybean milk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare the fried bean curd, soft with a dough and good in taste and crispiness by forming a coagulated material using a thick soybean milk into the form of a block and feeding air or adding warm water thereto when coagulating the thick soybean milk. SOLUTION: Soybeans are dipped in water, ground and then boiled in a boiling vessel 1 to extract protein components, etc., with hot water. The resultant soybean milk is separated from a soybean meal with a squeezer 2 and the separated thick soybean milk at 12% solid matter concentration is passed through a feed pipe 3 and a flow regulating valve 4 to a coagulating apparatus 5. Warm water is added thereto and a coagulant composed of magnesium chloride and calcium sulfate is simultaneously placed therein to coagulate the soybean milk. In this case, a venting port 6 is opened in the regulating valve 4 and air is naturally sucked into the coagulating apparatus 5 under a negative pressure produced by the flow of the soybean milk. The coagulated bean curd is once finely pulverized with a disintegrator 7 and the pulverized bean curd is then charged into a mold box or an automatic forming machine 8, dehydrated and formed. The obtained blocklike bean curd is cut with a cutting machine 10 and the curt bean curd dough is fried in a fryer 11 to provide the objective fried bean curd.

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 deep-fried fried rice with high-concentration soymilk, and more particularly, to a method for efficiently producing deep-fried deep-fried fried rice with soft dough.

[0002]

2. Description of the Related Art In general, fried rice coagulates a thin soymilk having a solid content of about 4 to 5% with an increased amount of water, and the coagulated material is not crushed as it is, or is crushed once and poured into a mold box to drain water. The product fabric is cut on a flat surface while being cut, and then cut.

[0003] That is, one feature of the conventional production method is that the soybean milk is made from low-moisture tofu using thin soymilk so as to be sufficiently expanded when fried with oil. For example, Japanese Patent Application Laid-Open No. 58-111654 discloses a method for producing a seasoned oil fried food, wherein the fried dough (tofu) contains too much water,
It is described that "growth" (degree of expansion) is reduced even if the dough is heated in oil (page 17, upper right column, line 17 to
(See the lower left column, first line).

Another feature is that the dough is poured into a mold box and the product dough is taken on a flat surface. This is because the soymilk is thinned to reduce the viscosity, and the dough is easily taken on a flat surface.

[0005]

In the above-mentioned conventional production method, tofu having a low moisture content is prepared from thin soymilk having a large amount of water, and fried food is produced from this tofu dough. Has a hard texture, lacks sufficient taste and flavor, and has little umami. Also, the lower the concentration of soy milk, the lower the utilization rate of soy milk, the lower the yield, and the greater the amount of drainage.

[0006] On the other hand, the conventional manufacturing method takes dough on a flat surface,
The top and bottom of the dough are textured for draining, and the textured portion of the fried dough, that is, the skin portion, becomes hard and crispy when eaten.

[0007] It is a technical object of the present invention to efficiently produce deep-fried deep-fried dough with soft dough.

[0008]

Means for Solving the Problems As a result of diligent studies on the method of producing fried food, the present inventor has found that a coagulated material using concentrated soy milk is formed into a block, and air is supplied when coagulating the concentrated soy milk. The present invention has been completed with the idea that the fried dough is softened and the taste and productivity are improved by adding hot water or the like.

That is, the present invention 1 comprises a step of coagulating soymilk having a solid content of 10% or more at a high concentration into tofu with a coagulant while supplying air, a step of pulverizing the coagulated tofu, and A method for producing deep-fried soy milk using high-concentration soy milk, comprising a step of forming tofu into a block, a step of cutting the formed block of tofu, and a step of frying the cut tofu.

The present invention 2 is characterized in that, in the above-mentioned present invention 1, when coagulating soymilk, hot water of 85 ° C to 95 ° C is added to high-temperature soymilk at a mixing ratio of 15 to 25% by weight of the amount of soymilk. It is assumed that.

According to the third aspect of the present invention, when the high-concentration soymilk is coagulated into tofu while supplying air, the supply pipe 3 and the flow control valve 4 from the soymilk squeezing tank 2 to the coagulation tank 5 in the first or second invention. Soy milk can be supplied through the flow control valve 4
A ventilation port 6 communicating with the atmosphere is provided in one of the supply pipes 3, and air is flowed through the ventilation port 6 by a negative pressure generated by soymilk flowing in the supply pipe 4 toward the coagulation tank 5.
And air is sucked from any one of the supply pipes 3 so that air can be held in the tofu at the time of coagulation.

[0012] The present invention 4 relates to any one of the above-mentioned inventions 1 to 3, wherein the coagulant is a mixed preparation of two kinds of calcium sulfate and magnesium chloride, and a three mixed preparation of glucono-delta-lactone, calcium sulfate and magnesium chloride. And so on.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The soymilk is a high-concentration soymilk,
Its concentration is generally at least 10% solids, preferably 12%.
% Or more, more preferably about 12% to 16%, and includes both soymilk produced from ground soybeans by a conventional method and soymilk prepared from commercially available soybean protein powder or soymilk powder. Also,
Soy milk by the conventional method is soy milk obtained by extracting ground soybeans with hot water, i.e., soy milk after adding water to the ground soybeans, boiling the soybean slag (so-called okara), and grinding soybeans. And soy milk obtained by separating soybean slag from soybean soup before heating the soybean soup.

Since the above-mentioned soy milk is thick, the coagulation of the soy milk is basically the same as or similar to the method of producing silken tofu. The coagulation of the tofu is performed while supplying air, so that the air can be entrapped in the coagulated material of the soymilk. The above air supply is preferably performed by gently supplying air (including natural supply) to the coagulation tank. For example, as shown in the present invention 3 (see FIG. 1), a supply pipe from the soymilk squeezing tank 2 to the coagulation tank 5 is provided. In the case of supplying soymilk through the flow control valve 3 and the flow control valve 4, the flow control valve 4 or the supply pipe 3 is provided with a ventilation port 6 communicating with the atmosphere, so that the soymilk flows through the supply pipe 4 toward the coagulation tank 5. At the time of supply, air is sucked into the coagulation tank 5 by the negative pressure generated by the flow of the soymilk through the vent 6 to the flow control valve 4 or the supply pipe 3, and the air is gently supplied into the coagulation tank 5. It is good to make the thing contain air.

On the other hand, when coagulating the soymilk, as shown in the present invention 2, it is preferable to add hot water to the high-temperature soymilk, so that the soymilk temperature is adjusted to an appropriate coagulation temperature in a state where the temperature does not drop much from the high temperature range. Is done. For example, in the conventional method of frying, in order to use magnesium chloride or the like as a coagulant, immediately add cold water (surprising water) to high-temperature thin soy milk and rapidly lower the temperature to about 65 ° C., which is suitable for the coagulant. It was necessary to be in the temperature range. This is because, when the lid is covered and the thin soy milk is coagulated at a high temperature, the coagulation speed is too high and coagulation unevenness occurs. On the contrary,
In the present invention 2, by adding hot water to hot soymilk at a predetermined mixing ratio instead of cold water, the soymilk temperature is maintained at a high temperature or reduced only slightly, without lowering the temperature as in the related art. It is intended to coagulate soy milk smoothly without being affected by the type of coagulant. In the present invention 2,
Since the temperature of the soymilk is relatively high and the viscosity of the concentrated soymilk is also reduced to some extent, even when the coagulation speed is basically high, uneven coagulation hardly occurs. In addition, the temperature of hot water to be added to soymilk is generally 85 ° C to 95 ° C, but is preferably about 90 ° C. The mixing ratio of hot water is generally 15 to 25% by weight based on soymilk, but is preferably about 20% by weight. The temperature and mixing ratio of the hot water may be appropriately changed within an allowable range according to the type of the coagulant.

The tofu obtained by coagulating the soymilk is once crushed to some extent, put into a mold box or the like, and is appropriately dehydrated by an air press (automatic molding machine) or a weight to form a block. This is for adjusting the moisture content of the fried dough, and it is preferable to form the fried dough so that the surface is adapted. In the present invention, by coagulating the concentrated soy milk, silky tofu with a high moisture content is generated,
This tofu is difficult to dewater and mold as it is, so it is crushed once to make it easy for moisture to escape, and then molded. However, if the tofu is excessively crushed, the air held in the tofu may be exhausted again, so care must be taken in the degree of crushing. In addition, at the time of this crushing, if appropriate ingredients are added, it is possible to manufacture fried ingredients and the like.

The coagulant is used in a conventional manner such as divalent metal salts such as magnesium chloride, calcium sulfate and calcium chloride, or acids such as glucono-delta-lactone, lactic acid, malic acid and citric acid. A treatment agent for coagulating soymilk. The mixing ratio to the soymilk may be in the range of a conventional method. The coagulant previously dissolved in hot water may be mixed with soymilk. In this case, the mixing operation of the hot water at the time of coagulating the soymilk can be combined with the mixing operation of the coagulant, thereby simplifying the manufacturing operation of the whole frying. As described above, since concentrated soybean milk is used in the present invention, magnesium chloride having a high coagulation rate can also be used smoothly.
As shown in the figure, calcium sulfate and magnesium chloride
And a mixed preparation of glucono delta lactone, calcium sulfate and magnesium chloride. The use of a mixture of two types of calcium sulfate and magnesium chloride has the advantage of improving the taste of magnesium chloride and improving the efficiency of dehydration work with calcium sulfate at the same time. Work is stabilized. In addition, when a mixed preparation of glucono-delta-lactone, calcium sulfate, and magnesium chloride is used, water retention can be promoted mainly by gluconodaltalactone, and high-temperature coagulation properties can be imparted to soymilk.

In the step of cutting the formed block-shaped tofu, a large block is cut into a size suitable for frying, and the upper and lower surfaces of the sliced slice basically have a new cut surface. In the cutting step, it is basically to cut a large lump of tofu taken out of the mold box into small blocks once and then cut it into slices with a slicer. It does not matter if you cut it.

The step of frying the cut tofu may be performed by a conventional method, and the cut tofu dough is fried at a low temperature of about 110 to 120 ° C. to sufficiently expand the tofu as in the normal frying step of fried fish. Then, it may be fried at a high temperature of about 180 ° C. to give a tension, or the tofu dough may be lightly drained and fried at a high temperature of about 200 ° C. for one step. However, the method for producing fried oil of the present invention is basically applied to light fried food, sushi fried food, and the like, but does not exclude application to fried foods for various uses such as thick fried food, fresh fried food, and the like. The obtained fried oil can be seasoned with a seasoning liquid to make a fried oil fried.

[0020]

[Action and effect of the invention]

(1) In the present invention, silky tofu having a large water retention capacity is produced using concentrated soymilk and fried, so that the fried dough obtained is soft and crisp when eaten. In addition, the use of concentrated soy milk requires less water to be added to soy milk than conventional methods, and the outflow of water-soluble soy protein components is small, so that the tofu tissue remains on the dough and the taste and flavor of the tofu are utilized. Then, you can fry with a delicious taste.

(2) In the present invention, the tofu is formed into a block shape and cut to the size of fried food. Does not become stiff. In addition, when mass-producing the dough on a flat surface by the conventional production method, it is necessary to arrange a large number of mold boxes on a flat surface, and the equipment area becomes large.However, in the present invention, the block-shaped tofu is fried and the size of the dough is large. The equipment can be compact and space-saving.

(3) In the present invention, the utilization rate of soymilk is increased, the yield is improved, and the amount of drainage is reduced by the use of concentrated soymilk.

(4) At the time of coagulation of soy milk, air is supplied to embrace the air in the tofu, so that in the frying process, expansion of the dough is promoted by expansion of the air, and the obtained fried food is further plumped. Finished softly. When air is contained in tofu, in the conventional production method having a low concentration of soy milk, the viscosity of the soy milk is small and air is easily released, and it is not easy to embrace the air in the tofu. On the other hand, in the present invention, since the soymilk to be used is thick, the viscosity of the soymilk is large and air is hard to escape. Therefore, the air content density of the tofu is greatly increased, and the frying of the tofu is expanded smoothly. In addition, the smoothing of the puffing shortens the frying process to, for example, about 2/3,
The frying productivity can be improved. Furthermore, by the method of embracing air, it is not necessary to eliminate excessively bubbles generated during boiling of soy milk, and the amount of defoamer used is reduced to, for example, about half that of the conventional method, thereby reducing manufacturing costs. it can.

(6) In the present invention 2, when coagulating soymilk,
Since the temperature of soymilk is kept high by adding hot water of 85 ° C to 95 ° C, the viscosity of the concentrated soymilk is in a low state, and even if the coagulation temperature is high (that is, even if the coagulation speed is high), uneven coagulation hardly occurs. For this reason, unlike the conventional manufacturing method, it is not necessary to add surprising water to greatly lower the soymilk temperature to about 65 ° C. so that coagulation unevenness does not occur, and it is possible to speed up the coagulation of soymilk and increase the productivity of frying. In addition, a coagulant having a high-temperature coagulation property such as glucono-delta-lactone can be used, and the degree of freedom of the type of coagulant can be increased.

(7) Since the coagulated material of soymilk (silk-like tofu) is once finely crushed and formed, the moisture of the tofu can be adjusted to make the dough dense and the texture of fried oil can be optimized.

[0026]

DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a schematic system diagram of a main part of an apparatus for producing frying, and the principle of producing frying will be described with reference to FIG. First,
Soybeans are soaked in water, ground, steamed in a cooking pot 1 to extract protein components and the like with hot water, soymilk is separated from soybean slag by a squeezer 2, and the obtained soymilk is supplied to a supply pipe 3 and a flow control valve. The coagulator 5 is sent to the coagulator 5 through 4 and hot water is added thereto. In this case, a ventilation port 6 communicating with the atmosphere is opened in the flow control valve 4 so that the soy milk is removed from the squeezer 2 through the coagulator 5.
When air is supplied to the soymilk, the air is naturally sucked into the coagulator 5 from the vent 6 by the negative pressure generated by the flow of the soymilk, and the air can be supplied to the soymilk in the coagulator 5. However, the soymilk in the squeezer 2 from which the soybean slag has been separated is once stored in the soymilk tank,
It may be supplied to the coagulator 5. Then, the coagulated tofu is once finely crushed by a crusher 7, and the crushed tofu is put into a mold box or an automatic molding machine 8, subjected to dehydration molding, and the obtained block-shaped tofu is cut into a size suitable for frying. The food is cut at 10 and the tofu dough is fried at a fryer 11 to produce fried oil.

Hereinafter, a more specific example of the production of fried food will be described. << Manufacturing Example 1 >> An example of ordinary thin fried food is described. That is, in accordance with a conventional method, water was added to the ground soybeans, the water was boiled, and the boiled soup was pressed and filtered to obtain thick soymilk having a solid content of 12%. Then, as shown in FIG. 1, while feeding the concentrated soy milk at a high temperature of about 85 ° C. from the squeezer 2 to the coagulator 5 through the supply pipe 3 at a flow rate of about 920 cc / sec, as described above, Air is naturally sucked from the vent 6 of the regulating valve 3 and air is fed to the coagulator 5 under the condition of 1000 cc / cm ² , and hot water of 90 ° C. is added at a mixing ratio of about 20% of the soymilk amount, At the same time, a mixture of two kinds of magnesium chloride and calcium sulfate was added at a ratio of about 0.5% by weight, stirred, coagulated, and aged for 6 to 8 minutes.

The coagulated soymilk is transferred to a crusher 7 and crushed to some extent. The crushed coagulated material is put into a mold box having a length of 50 cm, a width of 45 cm and a height of 15 cm at 70 to 80 ° C. Dehydration molding was performed lightly for about 10 minutes by an automatic press machine 8. In this case, if the crushing was excessively performed, the air in the tofu could escape, so light crushing was stopped. Further, the molding is almost enough to harden under its own weight, that is, the surface is lightly adapted, and if the pressing pressure is too strong, when the tofu dough is put into the fryer 11, the longitudinal elongation is remarkable and the shape as a product is remarkably increased. Care must be taken with the press pressure to damage it.

[0029] The molded tofu is once cut into blocks by a special cutter, cooled sufficiently in a cooling water tank to a temperature of about 5 to 10 ° C to tighten the dough to make it easier to cut, and then drained and fried. It was cut to a suitable fixed size. The cut tofu dough is transferred to a fryer 11, and the low-temperature portion is set to about 100 ° C. to 120 ° C. and the high-temperature portion is set to 18
Oil fried was manufactured by two-stage frying, each set at about 0 ° C to 200 ° C.

The method for producing sushi fried food is basically the same as the above light fried food, except that the size of the dough and the fry time are slightly different, so that the description is omitted.

<< Test Example >> Thin fried soybean milk having a solid content of 5% was used for the fried food obtained in Production Example 1, and the other conditions were set in the same manner as in Production Example 1, and air was sent. The fried food obtained from the tofu dough coagulated while feeding was set as Comparative Example 1, and the tofu dough obtained by setting the same conditions as in Production Example 1 except that the air supply was omitted was compared. As Example 2, the texture, taste, and the like of three types of samples were compared.

In Production Example 1, the fried dough was soft, crispy, and had a rich taste. The expansion during the frying process was smooth, and the air was well entrapped in the tofu during coagulation. On the other hand, in Comparative Example 1 using thin soy milk, the fried dough was hard,
Was worse. In the frying process, it took a long time to expand, and the plump state was insufficient. This is mainly
It can be presumed that the tofu dough with less moisture was fried by the thin soy milk and that the air content in the tofu did not increase so much by using the thin soy milk. Further, in Comparative Example 2 in which the air supply was omitted, the fried dough was soft as such, and the crispness and taste were superior to Comparative Example 1. However, the frying process did not reach the level of Example 1 in terms of plumping, but the degree of puffing was improved as compared with Comparative Example 1.

[Brief description of the drawings]

FIG. 1 is a schematic system diagram of a main part of a frying apparatus.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Boiler, 2 ... Squeezer, 3 ... Supply pipe of soymilk, 4 ... Flow control valve, 5 ... Coagulator, 6 ... Vent, 7 ... Crusher, 8 ... Molding machine, 10 ... Cutting machine, 11 ... Flyer.

Claims (4)

[Claims] 1. A step of coagulating soy milk having a solid content of 10% or more at a high concentration into a tofu with a coagulant while supplying air, a step of pulverizing the coagulated tofu, and a step of converting the pulverized tofu into blocks. A method for producing deep-fried soymilk, comprising a step of forming, a step of cutting the formed block-shaped tofu, and a step of frying the cut tofu. 2. The method according to claim 1, wherein when coagulating the soymilk, hot water at a temperature of 85 ° C. to 95 ° C. is added to the hot soymilk at a mixing ratio of 15 to 25% by weight of the soymilk amount. A method for producing fried rice with concentrated soy milk. 3. When coagulating high concentration soy milk into tofu while feeding air, the soy milk squeezing tank (2) is supplied to the coagulation tank (5) via a supply pipe (3) and a flow control valve (4). A soy milk can be supplied, and a ventilation port (6) communicating with the atmosphere is provided in one of the flow control valve (4) and the supply pipe (3), and the inside of the supply pipe (4) is directed toward the coagulation tank (5). Negative pressure caused by flowing soy milk, vent
The air is sucked from one of the flow control valve (4) and the supply pipe (3) through the (6), so that the air can be held in the tofu at the time of coagulation. Or the method for producing fried rice with high-concentration soy milk according to 2. 4. The method according to claim 1, wherein the coagulant is a mixture of two kinds of calcium sulfate and magnesium chloride, and a mixture of three kinds of glucono-delta-lactone, calcium sulfate and magnesium chloride. The method for producing fried food with high-concentration soy milk according to any one of the preceding claims.