WO2002100191A1 - Procede de fabrication de tofu frit assaisonne a sec - Google Patents

Procede de fabrication de tofu frit assaisonne a sec Download PDF

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Publication number
WO2002100191A1
WO2002100191A1 PCT/JP2002/005403 JP0205403W WO02100191A1 WO 2002100191 A1 WO2002100191 A1 WO 2002100191A1 JP 0205403 W JP0205403 W JP 0205403W WO 02100191 A1 WO02100191 A1 WO 02100191A1
Authority
WO
WIPO (PCT)
Prior art keywords
fried
oil
tofu
liquid
seasoned
Prior art date
Application number
PCT/JP2002/005403
Other languages
English (en)
Japanese (ja)
Inventor
Masayoshi Takamura
Original Assignee
Fuji Oil Company,Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company,Limited filed Critical Fuji Oil Company,Limited
Priority to JP2003503022A priority Critical patent/JP4254535B2/ja
Publication of WO2002100191A1 publication Critical patent/WO2002100191A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu

Definitions

  • the present invention relates to a method for producing fried dried seasoned oil.
  • 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.
  • 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.
  • 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.
  • the water content after draining is usually in the range of 40 to 50%.
  • 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.
  • 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.
  • Example 2 Same as Example 1 except that the fried material was not brought into contact with the drainage material I went to.
  • microwave drying 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 ⁇ , and those with a firm texture were marked X.
  • Example 1 there was almost no sticking and the texture was good.
  • Example 2 there was almost no sticking and the texture was good.
  • 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.
  • the dried seasoned oil fries 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

L'invention concerne un procédé de fabrication de tofu frit assaisonné à sec, qui empêche de tels produits de tofu de coller les uns aux autres lorsqu'ils sont emballés en ordre. Ledit procédé consiste à déshydrater les produits de tofu frits aromatisés et à mettre une face de ces produits en contact avec la matière déshydratante ou à injecter de l'air comprimé sur lesdites faces.
PCT/JP2002/005403 2001-06-06 2002-05-31 Procede de fabrication de tofu frit assaisonne a sec WO2002100191A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2003503022A JP4254535B2 (ja) 2001-06-06 2002-05-31 乾燥調味油揚げの製造法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001-170678 2001-06-06
JP2001170678 2001-06-06

Publications (1)

Publication Number Publication Date
WO2002100191A1 true WO2002100191A1 (fr) 2002-12-19

Family

ID=19012558

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2002/005403 WO2002100191A1 (fr) 2001-06-06 2002-05-31 Procede de fabrication de tofu frit assaisonne a sec

Country Status (3)

Country Link
JP (1) JP4254535B2 (fr)
CN (1) CN1250108C (fr)
WO (1) WO2002100191A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102726541A (zh) * 2012-06-08 2012-10-17 天津立达食品有限公司 一种充气蛋糕豆腐的制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5426350A (en) * 1977-07-26 1979-02-27 Kanebo Ltd Production of seasoned instant fried bean curd
JPS5692753A (en) * 1979-12-27 1981-07-27 Sankai:Kk Seasoning of food having expanded tissue, such as fried bean curd
JPS59120068A (ja) * 1982-12-28 1984-07-11 House Food Ind Co Ltd 乾燥油揚げの製造法
JPH05292912A (ja) * 1992-04-16 1993-11-09 Toyo Suisan Kaisha Ltd 味付け乾燥油揚げの製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5426350A (en) * 1977-07-26 1979-02-27 Kanebo Ltd Production of seasoned instant fried bean curd
JPS5692753A (en) * 1979-12-27 1981-07-27 Sankai:Kk Seasoning of food having expanded tissue, such as fried bean curd
JPS59120068A (ja) * 1982-12-28 1984-07-11 House Food Ind Co Ltd 乾燥油揚げの製造法
JPH05292912A (ja) * 1992-04-16 1993-11-09 Toyo Suisan Kaisha Ltd 味付け乾燥油揚げの製造方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
IKEDA K. ET AL.: "Factors affecting protein digestibility in soybean foods", CEREAL CHEMISTRY, vol. 72, no. 4, 1995, pages 401 - 405, XP002956639 *
WATANABE T.: "Advanced technology in non-fermented soybean foods in japan", JAPAN AGRICULTURAL RESEARCH QUARTERLY, vol. 3, no. 4, 1968, pages 9 - 13, XP002956640 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102726541A (zh) * 2012-06-08 2012-10-17 天津立达食品有限公司 一种充气蛋糕豆腐的制备方法

Also Published As

Publication number Publication date
CN1512843A (zh) 2004-07-14
JPWO2002100191A1 (ja) 2004-09-24
JP4254535B2 (ja) 2009-04-15
CN1250108C (zh) 2006-04-12

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