WO2002100191A1

WO2002100191A1 - Method of manufacturing dry seasoned deep fried-tofu

Info

Publication number: WO2002100191A1
Application number: PCT/JP2002/005403
Authority: WO
Inventors: Masayoshi Takamura
Original assignee: Fuji Oil Company,Limited
Priority date: 2001-06-06
Filing date: 2002-05-31
Publication date: 2002-12-19
Also published as: CN1512843A; JPWO2002100191A1; JP4254535B2; CN1250108C

Abstract

A method of manufacturing a dry seasoned deep fried-tofu capable of preventing adjacent dry seasoned fried-tofu products from being adhered to each other when the products are packaged in order, comprising the steps of dehydrating the flavored deep fried-tofu products and bringing at least one surfaces of the deep fried-tofu products into contact with dehydrating material or injecting compressed air onto the surfaces thereof.

Description

Description Manufacturing method of fried dried seasoning

The present invention relates to a method for producing fried dried seasoned oil. Background art

Many dry seasoned oil fries have been marketed as ingredients for instant foods, etc., and these fried fries are immersed in a seasoning solution, seasoned, and dried to achieve the desired drying. It is said to be seasoned oil fried. In the flavoring process, a method is generally adopted in which the raw oil fried is immersed in a flavor immersion liquid at 70 to 90 ° C for a certain period of time, and then drained using a roll or the like. The product is then dried by hot air drying, etc.

In the flavoring process, use a flavoring immersion liquid appropriately mixed with soy sauce, amino acids, sugar, spices, various extracts, chemical seasonings, etc., and fry the raw material oil at 70 to 90 ° C. After immersing for a certain period of time and performing treatment to eliminate unevenness in taste, remove the liquid using a roll or press. After that, usually hot air drying, freeze vacuum drying and microwave drying are performed, Obtain a dry seasoned oil fried.

However, if the seasoned fried food was dried after being drained, there was a problem that adjacent products would stick together (hereinafter referred to as blocking) when they were arranged and packed. For this reason, there are some products that can be easily peeled off by hand even if they are blocked.However, workability when storing them in a container at the same time as drying is reduced, and when blocking is severe, the product yield is reduced. .

Accordingly, the present invention provides a method for producing a dried seasoned fried product that does not cause such blocking. Disclosure of the invention

The present invention is a method for producing a dry seasoned oil fried food, which comprises, after draining the fried oil fried food, contacting a dewatering material or injecting compressed air onto at least one surface of the fried oil fried food. In this production method, it is preferable to include a drying step of reducing the water content of the fried dried seasoned oil to 14% or less. Further, it is more preferable that the contacting or spraying is performed on a seasoned oil fried with a water content of 15% or more. It is preferable that the above-mentioned dewatering material is discharged by squeezing or suctioning after being brought into contact with the frying, and is circulated.

The raw oil fried used in the present invention is produced by conventional dry seasoning fried. For example, it is made from so-called protein oil fried with soy protein developed for instant use as the main raw material, or made from whole soybeans through the process of tofu production. Fried oil may be used. After frying, they are immersed in a seasoning solution to season.However, in this seasoning process, the fried raw material is immersed in a seasoning solution at 70 to 90 ° C for a certain period of time. is there. The seasoning liquid usually contains soy sauce, amino acids, sugar, spices, various extracts, chemical seasonings, etc. This is compressed with a pallet press and the like, and the flavoring liquid is squeezed as much as possible from 0.5 times to the state that contains an equal amount of the flavoring liquid, and then drained. The water content after draining is usually in the range of 40 to 50%.

According to the knowledge of the present inventor, a slight amount of flavoring liquid that cannot be completely drained remains on the surface of the drained fried or fried fried food that has been partially dried, and if this is dried without removing it, The sugar content of the flavoring liquid on the surface becomes ugly and causes blocking. In order to remove the flavoring liquid adhering to the surface of the drained fried oil, the flavoring liquid is blown off by injecting compressed air, or the flavoring liquid is removed by contacting the dewatering material. Finally, it is dried to a water content of 14% or less to produce a fried seasoned oil. In the case of compressed air injection, a well-known oil draining technique, for example, a “method for manufacturing a ceiling mount” described in Japanese Patent Application Laid-Open No. 6-34402 can be effectively used. In other words, instead of a tempura, the drained fried fish is supplied, sandwiched and fixed with a net, and compressed air is blown from at least one side to blow off the taste liquid attached to the surface of the fried fish. Further, it is preferable to inject compressed air from both sides because the taste liquid attached to the surfaces of both sides can be blown off.

When contacting the dewatering material, it is necessary to contact at least one side of the fried seasoning oil. More preferably, both surfaces are brought into contact. Any liquid removing material may be used as long as it absorbs the flavoring liquid, and examples thereof include a cloth and a porous synthetic resin having durability and detergency. The liquid removing material may be in the form of an endless belt, or may be in the form of an end belt wound on a rotating body, and it is preferable to make contact or pressure contact while moving in synchronization with the movement of the frying. In short, it is suitable that the deoiling material comes into contact with the flavored oil fried so as to absorb the flavoring liquid on the surface and to remove the absorbed flavoring liquid and reuse it.

Industrially known methods include, for example, a method of nipping and transporting between fabric belts, and a “temple deoiler” described in Japanese Patent Application Laid-Open No. H08-52079. Etc. can be effectively diverted. The invention is a deoiling device for removing excess oil adhering to the head, but by supplying the drained fried oil instead of the head, the remaining oil cannot be completely drained. The flavoring liquid on the fried surface can be effectively removed.

There is also a slight amount of flavoring liquid on the surface of the frying immediately after draining or the frying after drying. In the case of drying after dewatering, it is preferable to dry with a mic mouth wave rather than hot air drying or freeze vacuum drying in terms of quality, but it is preferable to keep the water content at 15% or more. When the water content is less than 15%, the texture becomes hard. In this way, the fried seasoning fried with a water content of 15% or more is removed by contacting the dewatering material or injecting compressed air to remove the taste liquid adhering to the surface.

After contacting the fried material with the frying, it is preferable to squeeze or aspirate to discharge the taste liquid and use it circulatingly. It is preferable to use bleached noodles as the deoiling material, for example, because the taste liquid can be easily absorbed and the taste liquid can be easily discharged, and can be repeatedly used by washing after the work. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, examples of the present invention will be described, but the technical scope of the present invention is not limited by these. -β- Example 1

Fried tofu prepared from whole soybeans (weight: 15 g, size: 100 X 70 mm, thickness: 15 mm, moisture: 48%), and a seasoning solution at 70-80 ° C ( After soaking in soy sauce 2 1%, sugar 34%, reduced starch syrup 14%, salt and others 5%, water 26%) for 3 minutes, rolled and drained (weight: 28 _g , moisture: 45%) . Next, both sides of the fried chicken were brought into contact with a dewatering material (bleached noodles) to remove the taste liquid adhering to the surface. This was microwave-dried (weight: 20 g, water content: 20%) and further hot-air dried (weight: 18 g, water content: 12%).

The treatment of bringing both sides of the fried material into contact with the liquid removing material was performed by diverting a “tempura deoiler” described in JP-A-8-052079. That is, the dewatering material was wound around a roll that can be sucked from the inside, and was contact-discharged to be used in circulation.

Example 2

The procedure was performed in the same manner as in Example 1 except that only one surface of the deep-fried oil was brought into contact with the liquid removing material.

Comparative Example 1

Same as Example 1 except that the fried material was not brought into contact with the drainage material I went to.

Comparative Example 2

After draining, microwave drying first (weight: 18 g, moisture: 12%), except that only the taste liquid adhering to the surface was removed and hot air drying was not performed. The operation was performed in the same manner as in Example 1.

The quality evaluation of the dried seasoned oil fried food was evaluated from the viewpoint of texture. 700 sheets of dried seasoned oil fried were arranged and placed in a damp-pole case with the inner bag inserted, and stored at 25 ° C for 24 hours, and then the product was evaluated.

Attachment: A state where two or more products do not fall apart without the application of external force is marked with △, a part of the product is partially broken but mostly falling apart, and a state of almost all falling apart is marked ◎.

Texture: The product was poured into boiling water and examined for texture 3 minutes later. Those with a good texture were marked with 〇, and those with a firm texture were marked X.

Table 1 (Product evaluation) Example 1 Example 2 Comparative example 1 Comparative example 2 Sticking く Δ

〇〇〇 X In Example 1, there was almost no sticking and the texture was good.

In Example 2, there was almost no sticking and the texture was good.

In Comparative Example 1, the texture was good, but there was pecking, and it was judged that it was poor overall.

In Comparative Example 2, although almost no tackiness was observed, some browning (burning) was observed in the inner tofu layer, and the texture was firm and the overall evaluation was poor.

Industrial applicability

As described above, according to the present invention, when the dried seasoned oil fries are arranged and packaged, it is possible to manufacture the dried seasoned oil fried so that adjacent products do not stick to each other.

Claims

The scope of the claims

1. A method for producing a dry seasoned oil fried food, which comprises, after draining the fried oil fried food, contacting a dewatering material or injecting compressed air onto at least one surface of the fried oil fried food.

2. The method according to claim 1, comprising a drying step of reducing the water content of the dried seasoned oil fried to 14% or less.

3. The method according to claim 1, wherein the contacting or spraying is performed on a fried seasoning oil having a water content of 15% or more.

4. The production method according to claim 1, wherein the liquid removing material is discharged by squeezing or suctioning after contact with the frying, and is used in a circulating manner.