JPS6044898B2 - Ganmodoki manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing Ganmomi, which has a dense and good texture and hardly deforms even when boiled.

It is already known that there is a method for producing fried tofu foods by adding or adding ingredients to a kneaded product based on soybean protein and water, and expanding the product by heating it in oil, without going through the process of producing tofu. (For example, JP-A-48-58156)
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It is also known that in this method, by allowing the product to stand until a sagging phenomenon occurs before heating it in oil for expansion, a product with good spreadability and stable quality can be obtained (Japanese Patent Application Laid-Open No. 52-15844). However, JP-A-52-1
The method according to No. 5844 is particularly suitable for making usu-age, which is a thin-walled fried tofu, and when applied to the production of ganmodoki, which is a thick-walled fried tofu, it certainly yields stable quality. The quality is not as good overall as the quality of tofu made from tofu, and when you eat it, you feel that the internal structure is lacking and the hardness of the surface structure feels unbalanced. Or, after simmering, the internal tissue relatively shrinks, resulting in the product losing its bulge or peeling between the outer skin and the internal tissue.

The inventor of the present invention has repeatedly investigated whether it is possible to develop a manufacturing method that can produce products with excellent quality. He discovered that it was only necessary to leave it for a sufficient period of time, and completed this invention.

This invention involves adding ingredients to a kneaded product based on soybean protein and water, forming the product, leaving it to stand while preventing the escape of moisture as much as possible, and leaving it for a sufficient period of time after the occurrence of the sagging phenomenon.
This is a method of manufacturing cancer-like meat that is then expanded by heating in oil.The aim is to have a dense and good texture, and even when boiled, the internal tissue will shrink significantly and the internal tissue and epidermis will be damaged. The aim is to obtain a cancer-like appearance without the deformation that occurs when peeling occurs.

There is a known method for adding ingredients to a kneaded product based on soybean protein and water, molding it, and expanding it by heating in oil, so it will not be described in detail. The basic formulation is ~15 parts by weight and 10 to 5 parts of oil and fat; the soybean protein may or may not have gone through a drying process; isolated soybean protein is the most preferred soybean protein, but a small amount The color tone and strength can be improved by adding soybean flour, defatted soybeans, substances containing coarse grains (okara, etc.), unrefined soybean oil, etc.Although it does not go through the tofu manufacturing process, it is a coagulant for alkaline earth metal salts. It does not interfere with the addition of water, starch, sugars, seasonings, etc. may be added, and when using water-absorbing raw materials, depending on the amount used, a little more water may be used. That will suffice here.

The most characteristic feature of this invention is that before expanding the kneaded molded product by heating in oil, the molded product is allowed to stand for a sufficient period of time even after the sagging phenomenon occurs. This makes it possible to obtain a cancer-like structure that hardly deforms even when boiled.

The sagging phenomenon is a phenomenon in which the kneaded product becomes viscous and becomes difficult to stick to fingers.In the case of the kneaded molded product of this invention, the time from when it is left to stand until the sagging phenomenon is recognized increases as the temperature at which it is left is lower. The longer the temperature, the shorter the temperature.

The sufficient time for leaving after the above-mentioned sitting phenomenon occurs is approximately proportional to the time until this sitting phenomenon occurs; therefore, the lower the leaving temperature is, the longer the leaving temperature is. The warmer it is, the shorter it is. The overall time for which the shaped article is left to stand is generally at least 2.5 times the time until the sagging phenomenon occurs (i.e. at least 1.5 times after the sagging phenomenon occurs), preferably 4 to 10 times. . However, the molded product was touched with a finger due to the temperature at which it was left standing. When using a relatively high temperature such that it is too hot to mix, or when it is difficult to clearly judge the point at which the sagging phenomenon occurs due to inexperience with the technology, the kneaded molded product should be left at a constant shape or size. Since there is an almost quantitative relationship between time and storage temperature, it is convenient to use that relationship. That is, the kneaded molded product has a diameter of 28TmIn and a thickness of 18Tr.
$L, it is optimal when the value of standing temperature (°C) + 30 x 10 g [standing time (Hr)] is around 72, unless the shape and size of the kneaded molded product is very special. It is preferable to set the leaving temperature and time so that the above value falls within the range of 72±12.

In general, if the above-mentioned value is too low from the optimum value, the structure will not be suitable as a cancer imitation, and if it is too high, not only will thermal loss occur, but the swelling will not occur significantly when heated in oil later. The molded product is left to stand while preventing moisture from escaping as much as possible. If moisture evaporates while the product is left, it will not sit easily, the surface moisture will be relatively low and this will cause the product to become rough, and swelling will be hindered and the texture of the epidermis will become very hard. It is difficult to obtain products of good quality. Methods to prevent moisture from escaping include methods such as immersion in oil, humidification (steaming), and closed systems such as wrapping in a non-porous film. Leaving it immersed is easiest and has a sufficient heat transfer effect.

A relatively wide range of temperatures can be used as long as the temperature at which the product is left does not expand (naturally, moisture will escape) or freeze.
Practically speaking, it is preferable to adopt a relatively narrow temperature range of 85 to 95°C.

In other words, for example, if the storage temperature is 70℃, the storage temperature is 1
This takes about 30 minutes, which is significantly longer than the time required for heating in oil for the subsequent expansion, which creates a bottleneck in continuous production of tofu and undermines the advantage of the method of producing fried tofu that does not involve the tofu production process, which is the ease of mass production. . Furthermore, if the temperature at which the molded article is left exceeds 95° C., the molded article (dough) may float when left immersed in oil. When using a temperature range of 85 to 95 degrees Celsius, there is an advantage of being able to continuously heat up and expand the temperature using an auto fryer that can continuously raise the temperature. It is of course at the discretion of the practitioner of the present invention to perform the known double frying, multistage frying, or continuous temperature raising in batches with the above-mentioned standing treatment. Example 1 Isolated soybean protein powder σ Fuji Pro 1 (manufactured by Fuji Oil Co., Ltd.) 1
．． 0k9, soybean oil 0.8k9, water 3.0k9, salt 24
G1 8g of sugar was kneaded for 10 minutes in a silent cutter, 360y of carrots and 120y of hijiki were added and further kneaded.The resulting product was formed into a 287T0fL diameter and 18Twt thickness, and left in oil at 90°C. 110℃ 5 minutes, 1
35°C1. powder, 160℃1. It was expanded by heating it in oil under the conditions of powder.

The Ganmodo products obtained in this way have very little variation in quality, have a dense internal structure, and are simmered in a 3-gin miso liquid (50 g of sugar, 50 g of soy sauce, and 1000 ml of water) before being placed on a plate. However, there was almost no contraction of the internal tissues, and no peeling occurred between the skin and the inside. Comparative Example The same kneaded molded product as in Example 1 was left in oil at a temperature of ◆time of 800C for 6 minutes (NO.1), 90 (NO.2), and 800C for 6 minutes (NO.1).
0°C3 powder (NO.3), 90'C4O (NO.4)
After heating at 110°C for 3 minutes and at 135°C, 1.
5 minutes, 160°C1. Heated in oil under dry conditions.

No. l and NO. In the product No. 2, the internal tissue had a fine and uniform network structure and the texture was unsatisfactory, and after boiling, the internal tissue shrank and the internal tissue and epidermis peeled off. Also NO.
Product No. 4 had almost no swelling, and the internal structure could hardly be described as cancer-like. No. The product of Example 3 was as good as the product of Example 1. Example 2 Ganmodo was produced in the same manner as in Example 1, except that the leaving treatment was carried out in a steamer at 85°C under humidified conditions of 1 powder, and then the moisture on the surface was wiped off. A product with an internal structure and almost no deformation even when boiled was obtained.

Claims (1)

[Scope of Claims] 1. A kneaded product based on soybean protein and water with ingredients added to the molded product is left to stand while preventing the loss of moisture as much as possible, and left for a sufficient period of time after the occurrence of the sagging phenomenon. A method for producing cancer-like mushrooms, which is then expanded by heating in oil. 2. The method for producing ganja-mokki according to claim 1, wherein the kneaded molded product is left immersed in oil. 3. The method for producing Ganmomi as claimed in claim 1, wherein the kneaded molded product is left in a humidified state. 4 Claim 1 in which the storage temperature is 85 to 95°C
The method for manufacturing Ganmoiduki described in Section 1. 5. The method for producing Ganmomi according to claim 4, wherein the kneaded molded product is left to stand and expanded continuously in an auto fryer.