JPS61173760A - Preparation of oil-fried bean curd having excellent texture - Google Patents

Abstract

PURPOSE:To obtain the titled oil-fried bean curd having excellent surface texture and free from denaturation even after storing in frozen state, by adding a specific alkalinizing agent to an acid-precipitated soybean protein curd, mixing with water, etc. to obtain a kneaded and formed product and frying in an oil. CONSTITUTION:The objective oil-fried bean curd can be prepared by adding (A) water and preferably (B) an oil or fat to (C) a vegetable protein having a crude protein content of >=60% (solid basis) and obtained by dissolving an alkalinizing agent containing an alkaline earth metal hydroxide (e.g. calcium hydroxide) in an acid-precipitated soybean protein curd, kneading and forming the mixture and frying the formed product in an oil.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried foods that have excellent texture, especially surface texture, and hardly change in quality even when frozen.

In recent years, a novel manufacturing method has been developed for fried tofu such as aburage and ganmodoki, which are traditional protein foods in our country since ancient times.
27, No. 7, 1974, etc.) Products produced on an industrial scale are stimulating new demand from consumers. The biggest feature of this manufacturing method and product is that it does not go through the conventional tofu production process, which simplifies the process by eliminating the need for tofu soaking, grinding, steaming, press filtration, coagulation, press dehydration, etc. , it has become possible to mass produce it, and since it does not change in quality even when frozen, it can be stored for a long time by freezing, and transportation and handling have become extremely convenient. Compared to products that have gone through the tofu manufacturing process, such products do not deteriorate even when frozen, but also have less sagging, are softer and more elastic, and have better flavor absorption. It has advantages such as good and instant ii! While it has been widely used for Category 1 ingredients and side dishes, it tends to have a slightly weak texture when used for inari sushi.

The present inventors have further investigated the technology disclosed in JP-A No. 48-58156, and found that if calcium sulfate, which is used in the production of tofu, is added in a certain amount or more to the formulation of the prior art, tissue In particular, it is possible to obtain a product with excellent surface structure strength and further improved boiling disintegration, and even when a large amount of alkaline earth metal coagulant is used, there is almost no deterioration due to freezing. However, with calcium chloride, which is also used in the production of tofu, if the same amount is added, syneresis of the compound occurs and the product does not "spread" (representing the extent to which it expands when fried in oil). The difference between calcium sulfate and calcium chloride is based on the difference in the degree of solubility in water. Even with an easily water-soluble coagulant such as calcium chloride, syneresis does not occur when an alkalizing agent is used in combination, making it difficult to water. In addition to gaining the knowledge that calcium hydroxide has almost the same effect as a soluble coagulant, we also learned that calcium hydroxide also has the effect of increasing tissue strength and does not cause deterioration due to freezing. It is completed.

Other findings, configurations, and effects related to this invention will be explained in detail below.

This invention is a method for producing fried tofu by preparing a kneaded molded product containing vegetable protein having a crude protein content (solid equivalent) of about 60% or more, water, and preferably oil and fat, and frying the product,
A method for producing fried tofu, the main feature of which is to use, as part or all of the vegetable protein, a non-dried product prepared by adding and dissolving an alkalizing agent containing an alkaline earth metal hydroxide to acid-precipitated soybean protein curd. However, among these methods, the above-mentioned prior art has already described kneading, shaping, and frying a mixture of vegetable protein with a crude protein content (solid equivalent) of about 60% or more, water, and preferably oil. It has just been disclosed (
In the following description, % and parts indicate weight % and parts by weight unless otherwise specified).

The vegetable protein used in this invention has a crude protein content (solid equivalent) of about 60% or more as a whole. Use a non-dried product that has been dissolved by adding an alkalizing agent containing

This configuration has the advantage of reducing the cost of drying the protein because it uses a wet material that does not dry, and the acid-precipitated soybean protein card has just enough water to be dehydrated and can be used for cross-fertilization without adding any new water. Furthermore, when the neutralized product is heat-treated for the purpose of improving its thermal coagulability, emulsifying property, and moldability, it is generally cheaper than heating the protein in liquid form. In addition, when redissolving plant protein in water after it has been turned into a dry powder, care must be taken to avoid forming lumps.If the protein is kneaded and heated in oil before it is completely dissolved, it will not spread properly. However, since vegetable proteins that do not dry out are used, there are no such drawbacks, and the surface texture becomes glossier and the color tone is improved. Furthermore, in the process of neutralizing the acid-precipitated card, alkaline earth hydroxides such as calcium hydroxide also function as a neutralizing agent, so the amount of alkalizing agent used can be reduced accordingly. However, rather than using the hydroxide to cover the entire amount of the neutralizing agent, it is preferable to use another alkalizing agent, such as sodium hydroxide, in combination because it is easier to dissolve in the water of the curd.

If the solubility in water is insufficient, the texture of the product may become lumpy.

The amount of alkaline earth metal hydroxide used is preferably 1% or more based on the crude protein of the whole plant protein used, but it is Methods of using alkaline earth metal salts such as
When using the method of including a poorly water-soluble alkaline earth metal salt in the kneaded material, or the method of including an easily water-soluble alkaline earth metal salt and an alkalizing agent, The value including the amount should be 1% or more. 1
When the amount is less than 5%, the strength of the product surface structure is not much different from that without additives, and when it is about 5% or more, the strength is almost comparable to that of products made from tofu. In addition, even without the use of alkaline earth metal hydroxides, the property of not falling apart when cooked is superior to that of fried tofu products, but this property can be further improved by adding the hydroxides. . Furthermore, even if an alkaline earth metal compound is contained, if it is added to the dough in the manner described above, the product will hardly be denatured by freezing.

The non-dried product prepared by adding an alkalizing agent containing an alkaline earth metal hydroxide to the acid-precipitated soy protein curd mentioned above is
A dough for deep-frying is obtained by kneading with other raw materials and shaping, and then heated in oil by a known method to obtain a product.

The product thus obtained has an improved structure and is resistant to freeze denaturation.

Example 1 Acid precipitated protein curd obtained from low-denatured defatted soybeans (crude protein content 92% in terms of solid matter) was dehydrated using a centrifuge to reduce water content to 84%.
%), and this was brought to pH 6.8 with a 20% aqueous suspension of a mixture of sodium hydroxide:calcium hydroxide in a ratio of 1:3. This neutralized product is heated with a continuous heating machine (flow rate 100 kg/
(exit temperature: 130°C) and then rapidly cooled to 55°C (moisture: 81.8%). This paste 11, 1 kg, powdered isolated soy protein 0.9 kg/cd, salad oil 0.9 k
g, knead, and to this - side 45m and thickness 5fi
Form into a square plate shape and heat at 75℃ for 6 minutes, 110℃ for 3 minutes, 1
The mixture was heated in oil at 75° C. for 3 minutes to obtain oil cake. This product has a bright color tone, and the sensory evaluation of product strength is 7.0 (products manufactured using commercially available isolated soybean protein as protein and without the use of coagulants receive a rating of 5, and products manufactured from tofu receive a rating of 10). ) and was in good condition.

Claims (1)

[Claims] (1) A method for producing fried tofu by preparing a kneaded molded product containing a vegetable protein having a crude protein content (in terms of solid matter) of about 60% or more, water, and preferably oil and fat, and frying the product, comprising: A method for producing fried tofu products, characterized in that a non-dried product obtained by adding and dissolving an alkalizing agent containing an alkaline earth metal hydroxide to acid-precipitated soybean protein curd is used as part or all of the protein.