JPS63152957A - Fried cutlet-like food ingredient and fried cutlet-like food - Google Patents

Abstract

PURPOSE:To obtain a novel fried cutlet-like food having soft and juicy taste, by coating seasoned fried bean curd with batter and bread crumbs and frying. CONSTITUTION:Fried bean curds such as GANMODOKI (fried curd mixed with bits of vegetables and tiny pieces of seaweed called 'hijiki'), thin fried bean curd, thick fried bean curd, etc., are seasoned, preferably by soaking an 30-150pts.wt. seasoning.solution to 100pts.wt. of fined bean curd. Then, the seasoned fried bean curd is coated with batter and bread crumbs and dried, or preserved in a frozen state.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention provides a novel cup-like food having a soft and juicy texture.

(Prior Art) Various side dishes for stews, such as tofu, fried tofu, and ganmodoki, have been made from soybeans since ancient times. In recent years, new manufacturing methods have been invented that use soybean proteins, oils and fats obtained from soybeans as main ingredients, and water, but their uses are limited to side dishes for stews.

On the other hand, as dietary habits have become more diverse, the preference for boiled foods has decreased in recent years, especially among young people, and Western-style foods are now preferred. Ganmodoki, fried tofu, etc. are no exception.

In addition, there are breaded foods that are popular among young people, such as croquettes, cutlets, and cuttlefish, but none of them have the soft and juicy texture of the cutlet-like food of the present invention.

(Problems to be Solved by the Invention) The aim of the present invention is to create new edible foods such as ganmodoki and abura-age by breaking away from the traditional stereotypes of ganmodoki and abura-age as side dishes for boiled foods. On the other hand, the conventionally known katsu is mainly made of meat or meat-like foods,
It was designed to have a firm, meat-like texture. However, no katsu-like food that has a soft and juicy texture is known. The inventors of the present invention have developed a novel kava-like cutlet that has a soft and juicy texture that is different from the conventional concept of cutlet (a means to solve the problem). By soaking Ganmodoki etc. in seasoning liquid or boiling it further,
Ganmodoki, etc., seasoned to the extent that they can be eaten as is, are fried in batter and breadcrumbs, giving rise to the image of ganmodoki, etc. as a traditional stewed side dish.
This new product can be eaten in a Western style as a fried food, and has a soft and juicy texture, so not only children who dislike stewed side dishes will enjoy eating it, but it is also easy to eat for the elderly, and is low in cholesterol. The present invention was completed based on the knowledge that it is good for health because it does not contain any harmful substances.

That is, in the present invention, fried tofu is seasoned, kak-like food material coated with batter and breadcrumbs, and fried tofu is seasoned,
It is a cutlet-like food that is battered and breaded and fried.

The fried tofu used in the present invention may be commercially available ganmodoki, ganmodoki-like foods, usaage, usaage-like foods, tofu-age, tofu-age-like foods, etc., which are obtained by partially frying soybeans or soybean protein. I can do it.

It can be used not only for traditional methods such as ganmodoki and aburaage obtained from whole soybeans, but also for ganmodoki and aburaage obtained by homogenizing and frying soybean protein, oil, fat, and water as main raw materials and using a coagulant as necessary.

It is appropriate for fried tofu to be seasoned with a seasoning liquid. The seasoning liquid can be of Japanese flavor, Western flavor, etc. depending on your preference.

The seasoning can be done by immersing the fried tofu in a seasoning liquid, permeating the fried tofu with the seasoning liquid using a vacuum massager, or simmering it in the seasoning liquid. In order for the fried Kakashi food to have a soft and juicy texture, the amount of seasoning liquid should be 30 to 150 parts by weight, preferably 7 parts by weight, per 100 parts by weight of the fried tofu.
Suitably, 0 to 12 off parts are included. 3
If it is less than 0 parts by weight, the soft and juicy texture remains, which is similar to that of Ganmodoki, and the soft and juicy texture is poor. Moreover, if it exceeds 150 parts by weight, it becomes sticky and undesirable.

The kat-like food of the present invention is prepared by adding batter to seasoned oil and coating it with breadcrumbs,
If you fry this, you can immediately make it into a kakashi food. Generally, kat-like food materials can be stored, distributed, and sold in a frozen state, and can be thawed and fried to produce kat-like foods. Of course, chilled storage and chilled distribution are also possible. The kat-like food material itself has resistance to freezing and thawing, and it is preferable to freeze and thaw the kat-like food because the resulting kat-like food may have a soft and juicy texture.

As the batter liquid, a known batter liquid using flour, eggs, etc. can be used. It is free to use seasonings, flavorings, and other food additives in the batter.

As the bread crumbs, known bread crumbs including commercially available bread crumbs can be used. Food additives that visually change the color tone, such as green paste, may be used in combination with the bread crumbs.

The fried pork cutlet-like food of the present invention is not hard like pork cutlet or the like, is not dry like korotsuke or the like, has a very soft and juicy texture, and is easy to eat. Furthermore, since fried tofu itself is a food that has all or part of its structure, it has a texture that is different from that of korotsuke and the like. Moreover, the kat-like food of the present invention, which is breaded and fried, no longer appears as a Japanese-style stew dish such as ganmodoki or fried tofu, but can be eaten in a Western-style manner. The reason why we have not been able to make such juicy kat-like foods in the past is probably because we did not think of kat-like foods with highly water-retentive structures such as ganmodoki and aburaage, but it is possible to reuse already fried ganmodoki and tofu-age. This is probably because, in addition to not having thought of frying them, I also couldn't break away from the conservative stereotype inherent in foods that ganmodoki and tofu-age should be eaten boiled.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 1000 parts of water (hereinafter referred to as parts), 50 parts of sugar, 6 parts of light soy sauce
Using Japanese-style soup stock consisting of 0 parts and 4 parts of commercially available bonito stock, Fuji Oil's "Kyofu Ganmo J (25g/piece)" (moisture 53.
4%) by changing the simmering time to change the penetration rate of the simmered stock. Shown in the table below.

Table-1 No. 1 2 3 4 5 6 Stew time (minutes) 0 5 10 15 20 26
Weight after boiling 25 37.5 45 50 60
65 Increase rate (%) 0 50 80100140
160 The weight increase rate is the percentage obtained by dividing the weight after boiling by the weight before boiling and subtracting 100.

For the seasoning, the gummo was soaked in a yatsuta liquid consisting of 1 part of wheat flour and 1.5 parts of water, coated with breadcrumbs (2% green nori added), and stored frozen.

After thawing, it was fried at 175°C for 2 minutes to obtain a cutlet-like food.

The results of the sensory test conducted by 10 panelists are shown in the table below.

(＞”A1: Intermediate, Self) Table 2 NOo Evaluation results 1 Texture is chewy. Lacks juiciness 2 Slightly juicy and soft 3 Juicy, soft, easy to eat 4 Juicy, soft, easy to eat 5 Slightly Juicy and soft, although it lacks harmony with the sticky surface batter 6 Example 2 that is too soft to drink Fuji Oil refinery air lunch gunmo J (15g/fB) (
(moisture 53.5%) was simmered for 10 minutes to increase the volume to 80%, soaked in egg batter, coated with breadcrumbs, and quickly frozen to obtain a cup-like food material.

Commercially available frozen croquettes, commercially available frozen tonkatsu, and the frozen katsu-like food materials are each thawed and fried to make croquettes, tonkatsu,
When it was subjected to a preference test by 20 panelists as a katsu-like food, it showed a preference of 35% for croquettes, 30% for tonkatsu, and 35% for katsu-like foods.

As for palatability, arrange the above three items in order of preference, and place the 1st place as 2nd place.
2nd place is given 1 point, 3rd place is given 0 points, and the total score is 6.
The percentage was divided by 0.

Example 3 Commercial fried tofu and “Soft Sushiage E-8” manufactured by Fuji Oil ■
(moisture 32.3%) was simmered in bonito soup for about 10 minutes in the same manner as in Example 1, the increase rate was 120%, battered and breaded, part of it was fried as it was, and the rest was frozen and thawed. , fried. All of them were soft, juicy, and had a suitable texture and were easy to eat.

Example 4 Commercially available fried tofu was simmered in bonito stock for about 15 minutes in the same manner as in Example 1, the increase rate was 60%, and 1 part of flour was mixed with 1 part of water.
．． It was battered in 5 parts, breaded, some was fried as is, and the rest was frozen, thawed, and fried.

Those that were fried as they were were soft but had a strong tofu-like texture, and the juicy texture tended to be relatively weak.
The frozen, thawed, and fried products had a juicy, soft texture with a wide texture.

(Effects) As explained above, the present invention breaks down the fixed concept of eating Japanese-style foods such as ganmodoki and fried tofu by boiling them, and creates a new product with a soft and juicy texture that can be eaten in a Western style. This made cup-like foods possible and contributed to the development of the food industry.

Claims (4)

[Claims] (1) A cutlet-like food material prepared by seasoning fried tofu and adding batter and breadcrumbs. (2) 30 to 150 parts of seasoning liquid per 100 parts by weight of fried tofu
A cutlet-like food material according to claim 1, which includes weight. (3) A cutlet-like food material according to claim (1) which is obtained by freezing. (4) A cutlet-like food prepared by seasoning fried tofu, adding batter and breadcrumbs, and frying.