JPS6217510B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing seasoned fried tofu. Kitsune udon is a type of kake udon that is filled with boiled fried tofu, and the flavor of the fried tofu is usually richer than that of udon or kakejiru, and especially in the Kansai region, richer noodles are preferred. There is a tendency. For this reason, kitsune udon is made by thoroughly boiling the fried tofu in a seasoning liquid containing sugar, soybean oil, chemical seasonings, etc., so that the taste of the fried tofu does not weaken, and then using separately boiled udon and kakejiru. It is usually served on the table. On the other hand, there are products served with dried seasoned fried tofu, such as so-called instant kitsune udon and instant kitsune soba.
Although it is extremely convenient in that it can be eaten just by returning it to hot water, it has the disadvantage that the seasonings in the fried tofu leak out into the hot water while it is being returned to the hot water, and the flavor is easily lost. There are disadvantages in that a large amount of flavoring agent must be used, and the taste is not very distinct from the flavor of the soup. In addition, if dried tofu is not rehydrated properly, so-called "sin" may remain and the texture may be poor. Therefore, processing is sometimes applied to improve the repatriation property. However, this often has the disadvantage of accelerating the loss of flavor in the hot water of seasoned fried tofu. In addition, boiling fried tofu in a seasoning solution can be said to be a seasoning method with relatively little loss of flavor, but since the concentration of the seasoning solution in the seasoning tank becomes thicker during boiling, the flavor intensity may vary depending on the product. This method is not often used as a seasoning method in mass production because it has the drawbacks of dryness and the need for a great deal of effort to keep the concentration of the seasoning liquid constant. This invention eliminates the above-mentioned drawbacks and makes it possible to produce seasoned fried tofu that does not easily lose its flavor by a method suitable for mass production. This is a method for producing seasoned fried tofu, which consists of kneading the ingredients, heating them in oil, and then allowing the remaining seasonings to penetrate. The invention will be explained in more detail below. This invention requires kneading some of the seasoning into the dough. Therefore, all methods of producing fried tofu that require deep-frying the dough can be adopted as methods for producing fried tofu, excluding seasoning methods. Although it does not matter, it does not apply to a method of obtaining fried tofu by heating the prepared tofu as it is or dehydrating it to make dough without kneading it and heating it in oil. In this invention, it is not appropriate to knead all of the seasonings that have a satisfactory taste as seasoned fried tofu to be used as ingredients for kitsune udon noodles, etc., into the dough before heating, and only a portion of the seasonings should be kneaded. This is because if too much seasoning is kneaded into the dough, the fried tofu obtained by heating the dough in oil will become blackish brown, its brightness will decrease, and it will have a noticeable burnt odor, reducing the product value. The appropriate amount of seasoning to be kneaded into the dough will vary slightly depending on the type and form of the seasoning (powder, liquid), but if the composition of the seasoning to be kneaded and the seasoning to be infiltrated later are the same, it is best to add it to the fried tofu. It is usually in the range of 3 to 12% by weight, preferably 4 to 9% by weight based on the total amount of seasoning. It is not necessarily necessary that the composition of the seasoning to be kneaded and the seasoning to be permeated later is the same, but even if they have different compositions, it is important that the seasoning to be kneaded contains sugar, salt, and amino acids to maintain harmony. For example, if the concentration of sugar, salt, and amino acids is higher in the seasoning to be kneaded, the above-mentioned extension of the appropriate amount to be kneaded may be slightly lower. Transition. Fried tofu dough contains protein and water as essential ingredients.
Depending on the manufacturing method, fats, oils, starches, coagulants, etc. can also be included, but if the amount of water is too large, the "spreadability" (degree of puffing) will decrease even if the dough is heated in oil. When there is a lot of water in the seasoning, it is desirable to adjust the water content by reducing the amount of water added as part of the dough raw materials or by dehydrating the dough. The dough into which the seasoning has been kneaded is shaped and heated in oil, and if necessary, subjected to oil removal treatment and treatment to improve hot water return characteristics, such as pressure roll treatment. The remainder, approximately 97 to 88%, of the seasoning is permeated into the fried tofu obtained by heating in oil. The method of this secondary seasoning process is not particularly limited, but it is immersed in a heated liquid seasoning for 1 to several minutes to absorb an appropriate amount to an excess amount, and if necessary, after permeation, roll squeezing or centrifugation. A simple method is to adjust the amount of seasoning absorbed by means such as separation. The fried tofu obtained through the above two-stage seasoning process is
It is then dried. Drying is freeze drying, hot air drying,
Methods such as high frequency irradiation drying can be adopted, but in the process after the secondary seasoning process mentioned above, the product temperature is about 90℃.
Avoiding heat treatments above 0.degree. C. is necessary to obtain products with good color and flavor. The seasoned fried tofu obtained by the present invention is a product with good color tone and flavor and retains its taste even when served as an ingredient for instant kitsune udon noodles and the like with hot water. Furthermore, with this invention, even if fried tofu is processed to improve its reconstitution properties, it is possible to prevent the problem of lack of flavor from increasing, and it is also possible to avoid the need to adopt a boiling method that is inconvenient for mass production. Moreover, the total amount of seasoning used can be relatively small. This invention will be explained below with reference to Examples. Example 1 Soy sauce, sugar, sorbitol, amino acid seasoning,
and water were mixed and dissolved under heating to prepare a seasoning mixture with a water content of 49%. Powdered isolated soy protein 100 parts, oil and fat 15 parts, starch 5 parts
parts, 0 to 40 parts of the above seasoning mixture, and water (adjusted to 320 parts including water in the seasoning mixture)
Prepare a kneaded dough containing 45mm square and 6mm thick.
The fried tofu was formed by molding the tofu into a size of 1.0 mm and then heating it in oil to expand it. This fried tofu was then immersed in the seasoning mixture heated to about 70° C. for 3 minutes, then squeezed with a roll to adjust the permeation amount to 230 to 270 parts, and then freeze-dried. When we compared the color tone, odor, and taste intensity of dried seasoned fried tofu after soaking in hot water, we obtained the following results.

【table】

[Table] For comparison, the amount of seasoning used was 0 at the time of kneading.
A dried seasoned deep-fried tofu containing 300 parts of the tofu at the time of penetration was also prepared, but the flavor intensity of this product after immersion in hot water was weaker than that of Sample 2.

Claims (1)

[Claims] 1 Knead approximately 3 to 12% of seasonings containing sugar, salt, and amino acids into the dough, and after heating in oil, penetrate the remaining seasoning (approximately 97 to 88%), and then heat to below 90℃. A method for producing seasoned fried tofu, which is characterized by drying.