JPS6054020B2 - How to make instant fried tofu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to instant tofu to be heated and eaten.

Prior Art Agedashi tofu is a type of tofu that is heated and eaten whether it is for general households or restaurants.

The tofu for this fried tofu is mostly firm tofu, but some silken tofu is also used.

The manufacturing method for these tofus is the same as the conventional tofu manufacturing method, using soymilk that has completely heat-denatured the soybean protein from raw rice, adding a coagulant to this to make tofu dough, and rolling it into this dough. The method used was to add some ingredients and fry them thoroughly.

When tofu made using this method is added to the stock while it is still hot, the stock can penetrate relatively well into the tofu, but if it is left to cool after being fried, it is not edible. Therefore, when soybean protein is heated in a microwave oven, etc., the solidification of the soybean protein further progresses, making it difficult for the stock to enter the dough, and also resulting in the loss of the umami of the soybean protein itself.

Purpose of the present invention The present invention was invented to improve this drawback, and involves frying only the surface of the dough with a roller in a state that interrupts the degree of denaturation of the soybean protein in the dough. By heating in a microwave, etc., the moisture in the dough evaporates and the undenatured soybean protein is released, causing the dough to foam.
As the denaturation of soybean protein is completed, the dough expands greatly.

When the stock is added to this, the stock is absorbed into the dough, so even though it is instant, it is extremely tasty, and it is possible to eat the same thing as eating freshly made fried tofu. This is the purpose. EXAMPLE To illustrate the present invention by way of an example, the washed soybeans are soaked in water to expand the soybeans.
3e is added every minute, and this is ground through a crusher such as a glider to obtain "raw fruit".

Next, the raw rice to which an antifoaming agent containing fatty acid glycerin ester as a main component was added was placed in a heating tank and heated with steam at 100°C for 3 to 5 minutes, and then placed in a cooling tank for 85 minutes.
The soybean protein is rapidly cooled to around 0.degree. C. to interrupt the progress of thermal denaturation, and the okara is separated from this to obtain soymilk.

Next, bittern is added as a coagulant to this soy milk, and the soybean milk is stirred at around 72°C, and the coagulated ``go'' is shaped, pressed, and cut to obtain a thick and tall deep-fried dough.

Next, remove unnecessary water from this deep-fried dough, soak it in a stirred whole egg solution, and then add a layer of flour or the like on top to prevent the inside of the deep-fried dough from getting heated. Then, fry the fish using edible oil so that only the surface is deep-fried.

When you eat the instant fried tofu, heat it in the microwave for about 2 minutes and the fried dough will expand to about twice its size, making it very interesting.If you pour the stock or dressing on it, the stock will be absorbed into the fried dough. This allows for uniform penetration. Effects of the present invention Since the fried stock dough according to the present invention is commercialized as instant fried tofu (while maintaining the thermal denaturation of soybeans in a state where the heat denaturation of the soybeans is interrupted), the undenatured parts of the soybeans can be easily heated before eating. As it swells into a spongy shape as water evaporates through heating, it is very interesting for consumers to cook with, as well as stock liquid.
This has the effect that the dressing etc. can be well absorbed into the fried dough, allowing the delicious fried tofu to be eaten.

Claims (1)

[Claims] 1. The first step is to add water to the soybeans that have been soaked in water to swell, and use a crusher to make raw rice.The second step is to add an antifoaming agent to the raw rice while causing heat denaturation of soybean protein. a third step of obtaining soymilk by interrupting the heat denaturation of soybean protein in the second step; and a fourth step of obtaining tofu dough by adding a coagulant to the soymilk obtained in the third step. A method for producing instant fried tofu, which comprises the fifth step of cutting the tofu into thick pieces of appropriate size, attaching a roll to the fried tofu, and removing the dough when the surface portion is deep-fried with cooking oil.