JP3600946B2 - Method for producing deep-fried soybean milk - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing deep-fried fried rice with high-concentration soymilk, and provides a method for efficiently producing deep-fried fried rice with soft dough and good taste and crispness.
[0002]
[Prior art]
In general, frying involves coagulating thin soymilk with a solid content of about 4 to 5%, which has a large amount of water, and without crushing the coagulated material, or crushing it once and pouring it into a mold box. It is manufactured by cutting it on a flat surface.
[0003]
That is, one feature of the conventional manufacturing method is that it is made from tofu having a low moisture content using thin soy milk so as to sufficiently expand when frying with oil. For example, Japanese Unexamined Patent Publication (Kokai) No. 58-111654 discloses a method for producing a seasoned oil fried food, wherein if the amount of water in the fried dough (tofu) is too large, even if the dough is heated in oil, the "growth" (degree of expansion) ) Is described as lowering (see page 17, right upper column, line 17 to lower left column, first line, page 2 of the gazette).
[0004]
Another feature is that the dough is poured into a mold box and the product dough is taken on a flat surface, which makes the soymilk thinner and less viscous, and makes it easier to take the dough on a flat surface.
[0005]
[Problems to be solved by the invention]
In the above-mentioned conventional manufacturing method, tofu with less water is made from thin soymilk with a large amount of water, and fried food is produced from this tofu dough.Therefore, a large amount of water-soluble soy protein components are lost, the texture of fried food becomes hard, and the taste and flavor are enhanced. Is not enough, and taste is little.
In addition, the lower the concentration of soy milk, the lower the utilization rate of soy milk, the lower the yield, and the greater the amount of drainage.
[0006]
On the other hand, in the conventional manufacturing method, since the dough is taken on a flat surface, the cloth for draining is formed on the upper and lower sides of the dough, and the cloth portion of the fried dough, that is, the skin portion, becomes hard, and the crisper when eating is poor.
[0007]
It is a technical object of the present invention to efficiently produce deep-fried frying with a soft dough and a good taste and crispness.
[0008]
[Means for Solving the Problems]
The present inventor has conducted intensive studies on the method of fried deep-fried milk.As a result, the coagulated material using the concentrated soy milk is formed into a block, air is supplied when coagulating the concentrated soy milk, or hot water is added. The present invention was completed with the idea of softening fried dough and improving flavor and productivity.
[0009]
That is, the present invention 1 comprises a step of coagulating tofu with a coagulant while supplying air with a high concentration of soymilk having a solid content of 10% or more, a step of pulverizing the coagulated tofu, and a step of blocking the pulverized tofu. A method for producing deep-fried soymilk using high-concentration soy milk, comprising: a step of shaping the shaped tofu, a step of cutting the formed block-shaped tofu, and a step of frying the cut tofu.
[0010]
The present invention 2 is characterized in that, in the above-mentioned present invention 1, when coagulating soy milk, hot water of 85 ° C. to 95 ° C. is added to hot soy milk at a mixing ratio of 15 to 25% by weight of the amount of soy milk. It is.
[0011]
The present invention 3 is a method according to the present invention 1 or 2, wherein when high-concentration soymilk is coagulated into tofu while supplying air, the soymilk squeezing tank 2 is supplied from the soymilk squeezing tank 2 to the coagulation tank 5 via the supply pipe 3 and the flow rate regulating valve 4. A soy milk can be supplied, and a ventilation port 6 communicating with the atmosphere is provided in one of the flow control valve 4 and the supply pipe 3, and the ventilation port is provided by a negative pressure generated by the soy milk flowing through the supply pipe 3 toward the coagulation tank 5. 6, air is sucked from one of the flow control valve 4 and the supply pipe 3 so that the air can be held in the tofu during coagulation.
[0012]
In a fourth aspect of the present invention, in any one of the first to third aspects, the coagulant is a mixed preparation of two kinds of calcium sulfate and magnesium chloride, and a three mixed preparation of glucono-delta-lactone, calcium sulfate and magnesium chloride. It is characterized by the following.
[0013]
BEST MODE FOR CARRYING OUT THE INVENTION
The above-mentioned soy milk is high-concentration soy milk, and its concentration is generally 10% or more, preferably 12% or more, more preferably about 12% to 16%, and soy milk produced from ground soybean by an ordinary method. And soymilk prepared from commercially available soybean protein powder or soymilk powder.
The soymilk according to the conventional method is: (1) soymilk obtained by extracting ground soybeans with hot water by a conventional method, that is, soymilk after adding water to the ground soybeans, boiling the soybean scum (so-called okara), and filtering. And (2) soy milk obtained by preliminarily separating soybean slag from mashed soybean soup and then heating the soup.
[0014]
Since the above-mentioned soy milk is thick, the coagulation of the soy milk is basically the same as or similar to the method of producing silken tofu. The coagulation of the tofu is performed while supplying air, so that the air can be embodied in the coagulated soymilk.
It is preferable to supply the air gently (including natural supply) to the coagulation tank. For example, as shown in the present invention 3 (see FIG. 1), the supply pipe from the soymilk squeezing tank 2 to the coagulation tank 5 when supplying 3 and soy milk through the flow regulating valve 4 is provided with a vent port 6 communicates with the atmosphere in the flow regulating valve 4 or the supply pipe 3, is soy milk coagulation bath supply pipe 3 toward the 5 At the time of supply, the air is sucked into the coagulation tank 5 by the negative pressure generated by the flow of the soymilk through the vent 6 to the flow control valve 4 or the supply pipe 3, and the air is slowly supplied into the coagulation tank 5, so that the soymilk coagulates. It is good to make the thing contain air.
[0015]
On the other hand, when coagulating the soymilk, as shown in the present invention 2, it is preferable to add hot water to the high-temperature soymilk, whereby the soymilk temperature is adjusted to a proper coagulation temperature in a state where the temperature does not drop much from the high temperature range.
For example, in the conventional method of frying, magnesium chloride or the like is used as a coagulant. Therefore, cold water (surprising water) is immediately added to high-temperature thin soy milk, and the temperature is rapidly lowered to about 65 ° C. Temperature range was required. This is because, when the lid is covered and the thin soy milk is coagulated at a high temperature, the coagulation speed is too high and coagulation unevenness occurs.
On the other hand, in the present invention 2, by adding hot water to the high temperature soy milk at a predetermined mixing ratio instead of cold water, the soy milk temperature is maintained at a high temperature without lowering the temperature as in the related art. Is intended to smoothly coagulate soy milk without being affected by the type of coagulant, only by slightly lowering it. According to the second aspect of the present invention, since the temperature of the soymilk is relatively high and the viscosity of the concentrated soymilk is reduced to some extent, even when the coagulation speed is basically high, uneven coagulation hardly occurs.
The temperature of the hot water to be added to the soymilk is generally 85 ° C to 95 ° C, but preferably about 90 ° C. The mixing ratio of hot water is generally 15 to 25% by weight with respect to soymilk, but is preferably about 20% by weight. The temperature and mixing ratio of the hot water may be appropriately changed within an allowable range depending on the type of the coagulant.
[0016]
The tofu obtained by coagulating the soybean milk is once crushed to some extent, put into a mold box or the like, and appropriately dehydrated by an air press (automatic molding machine) or a weight to form a block.
This is for adjusting the moisture content of the fried dough, and it is preferable to form the fried dough so that the surface is adapted. In the present invention, by coagulating the concentrated soy milk, a silky tofu with a high moisture content is generated, but since this tofu is difficult to dewater and mold as it is, it is once crushed and the moisture is easily removed, and then molded. You do it. However, if the tofu is excessively crushed, the air held in the tofu may be discharged again.
In addition, at the time of this crushing, if appropriate ingredients are put in, it is also possible to manufacture fried ingredients and the like.
[0017]
The coagulant may be a divalent metal salt such as magnesium chloride, calcium sulfate or calcium chloride, or an acid such as glucono-delta-lactone, lactic acid, malic acid or citric acid. Means a treating agent. The mixing ratio with soymilk may be within the range of a conventional method.
The coagulant previously dissolved in hot water may be mixed with soymilk. In this case, the mixing operation of the hot water at the time of coagulating the soymilk can be combined with the mixing operation of the coagulant, thereby simplifying the manufacturing operation of the whole frying.
As described above, since concentrated soymilk is used in the present invention, magnesium chloride having a high coagulation rate can be used smoothly. Specific examples of the coagulant include two types of calcium sulfate and magnesium chloride as shown in the present invention 4. And mixed preparations of glucono-delta-lactone, calcium sulfate and magnesium chloride.
The use of a mixture of calcium sulfate and magnesium chloride has the advantage of improving the taste with magnesium chloride and increasing the efficiency of dehydration work with calcium sulfate. Work is stabilized.
In addition, when a mixed preparation of glucono-delta-lactone, calcium sulfate and magnesium chloride is used, water retention can be promoted mainly by gluconodaltaractone, and high-temperature coagulation properties can be imparted to soymilk.
[0018]
In the step of cutting the molded block-shaped tofu, a large block is cut into a size suitable for frying, and the upper and lower surfaces of the sliced slice basically have a new cut surface.
In the cutting step, it is basically to cut a large lump of tofu taken out of the mold box into small blocks once and then cut it into slices with a slicer. It does not matter if you cut it.
[0019]
The process of frying the cut tofu may be performed in a conventional manner, and the cut tofu dough is fried at a low temperature of about 110 to 120 ° C. to sufficiently expand the tofu, and then to 180 ° C., as in a normal frying process. It may be fried in two stages at about high temperature to give it tension, or the tofu dough may be lightly drained and fried one stage at high temperature of about 200 ° C.
However, the method for producing fried oil of the present invention is basically applied to light fried, sushi fried, etc., but does not exclude application to fried foods for various uses such as thick fried, fresh fried, and the like. The obtained fried oil can be seasoned with a seasoning liquid to make a fried oil fried.
[0020]
[Action and effect of the invention]
(1) In the present invention, since silk-like tofu having a large amount of water retention is produced using concentrated soy milk and fried, the obtained fried dough is soft and crisp when eaten.
In addition, the use of concentrated soy milk requires less water to soy milk compared to the conventional manufacturing method and less outflow of water-soluble soy protein components, so that the tofu tissue remains on the dough and the taste and flavor of the tofu are utilized. Then, you can fry it with flavor.
[0021]
(2) In the present invention, since the tofu is formed into a block shape and cut into the size of the fried fish, both sides of the dough have a new cut surface, and the texture is not attached as in the conventional manufacturing method, and the fried skin is not hardened. .
In addition, when mass-producing the dough by the conventional manufacturing method, it is necessary to arrange a large number of mold boxes that take a flat surface, and the equipment area becomes large. The equipment can be compact and space-saving.
[0022]
(3) In the present invention, the utilization rate of soymilk is increased, the yield is improved, and the amount of drainage is reduced by the use of concentrated soymilk.
[0023]
(4) At the time of coagulation of soy milk, air is fed into the tofu to embrace the air, so that in the frying process, expansion of the dough is promoted by expansion of the air, and the resulting frying is finished more softly and softly. .
In the case where air is contained in tofu, in the conventional production method having a low concentration of soy milk, the viscosity of the soy milk is small and air is easily released, so that it is not easy to embrace air in the tofu. On the other hand, in the present invention, since the soymilk to be used is thick, the viscosity of the soymilk is large and air is hard to escape. For this reason, the air content density of the tofu is greatly increased, and the frying of the tofu is expanded smoothly.
In addition, the smoothing of the expansion allows the frying process to be shortened to, for example, about 2/3, thereby improving the productivity of frying.
In addition, the production method that embraces air eliminates the need to eliminate excessively the foam generated during boiling of soymilk, and reduces the amount of defoamer used, for example, by about half compared to the conventional production method, reducing production costs. it can.
[0024]
(6) In the present invention 2, when coagulating soy milk, hot water at 85 ° C. to 95 ° C. is added to maintain the soy milk temperature high, so that the viscosity of the concentrated soy milk is in a low state and even if the coagulation temperature is high (ie, (Even if the solidification speed is high).
For this reason, unlike the conventional manufacturing method, it is not necessary to add surprising water to greatly lower the soymilk temperature to about 65 ° C. so as not to cause uneven coagulation, and to speed up the coagulation of soymilk and increase the productivity of frying. In addition, a coagulant having a high-temperature coagulation property such as glucono-delta-lactone can be used, and the degree of freedom of the type of coagulant can be increased.
[0025]
(7) Since the coagulated material of soymilk (silk-like tofu) is once finely crushed and formed, the moisture of the tofu can be adjusted to make the dough dense, and the texture of fried food can be optimized.
[0026]
【Example】
FIG. 1 is a schematic system diagram of a main part of a frying apparatus, and the principle of manufacturing the frying is described based on FIG.
First, soybeans are soaked in water, ground, and steamed in a cooking pot 1 to extract protein components and the like with hot water, soymilk is separated from soybean slag in a squeezing tank 2 , and the obtained soymilk is supplied to a supply pipe 3 and a flow rate. It is sent to the coagulation tank 5 via the regulating valve 4, and hot water is added, and a coagulant is added at the same time to coagulate the soymilk.
In this case, the flow regulating valve 4 open vents 6 which communicates with the atmosphere, the soy milk is supplied to the coagulation bath 5 from the throttle chamber 2, the coagulation bath from vent 6 by the negative pressure generated in the soybean milk flow 5 The air is naturally sucked into the inside, so that the air can be supplied to the soymilk in the coagulation tank 5 . However, the soymilk in the squeezing tank 2 from which the soybean slag has been separated may be temporarily stored in the soymilk tank and then supplied to the coagulation tank 5 .
Then, the coagulated tofu is finely crushed once by a crusher 7, and the crushed tofu is put into a mold box or an automatic molding machine 8, dewatered and molded, and the obtained block-shaped tofu is cut into a size suitable for frying. The food is cut at 10 and the tofu dough is fried at a fryer 11 to produce fried oil.
[0027]
Hereinafter, a more specific example of the production of the deep-fried oil will be described.
<< Production Example 1 >>
An example of ordinary thin fried food will be described.
That is, according to a conventional method, water was added to the ground soybeans, the water was boiled, and the boiled soup was pressed and filtered to obtain thick soymilk having a solid content of 12%.
Then, as shown in FIG. 1, the concentrated soybean milk in a high temperature state of about 85 ° C. is sent from the squeezing tank 2 to the coagulation tank 5 through the supply pipe 3 at a flow rate of about 920 cc / sec. Air is naturally sucked from the vent 6 of the regulating valve 3 and air is supplied to the coagulation tank 5 under the condition of 1000 cc / cm ² , and hot water of 90 ° C. is added at a mixing ratio of about 20% of the amount of soymilk. At the same time, two types of coagulants consisting of magnesium chloride and calcium sulfate were added at a ratio of about 0.5% by weight, stirred, coagulated, and aged for 6 to 8 minutes.
[0028]
The coagulated material of the soymilk is transferred to a crusher 7 and crushed to some extent, and the crushed coagulated material is put into a mold box having a length of 50 cm, a width of 45 cm and a height of 15 cm at a temperature of 70 to 80 ° C., and a pneumatic automatic press machine is used. 8 and lightly dewatered for about 10 minutes.
In this case, if the pulverization is performed excessively, air in the tofu may escape, so the light pulverization was stopped. In addition, the molding is almost enough to harden under its own weight, that is, it is enough that the surface is adapted lightly. If the press pressure is too strong, when the tofu dough is put into the fryer 11, the longitudinal elongation is remarkable and the shape as a product is remarkably increased. Care must be taken with the press pressure to damage it.
[0029]
The molded tofu is cut into blocks once with a special cutter, cooled sufficiently in a cooling water tank to a temperature of about 5 to 10 ° C. to tighten the dough to make it easier to cut, and then drained to a certain level suitable for frying. Cut to size.
The cut tofu dough was transferred to a fryer 11, and the low-temperature part was set at about 100 ° C. to 120 ° C. and the high-temperature part was set at about 180 ° C. to 200 ° C. using vegetable oil to produce two-stage frying.
[0030]
The method of producing sushi fried food is basically the same as the above-mentioned light fried food except that the size of the dough and the fry time are slightly different, and a description thereof will be omitted.
[0031]
《Test example》
For the fried food obtained in Production Example 1, a thin soymilk having a solid content of 5% was used, and the other conditions were set in the same manner as in Production Example 1, and the tofu dough was solidified while supplying air. The resulting frying was used as Comparative Example 1, and the air supply was omitted, and the other conditions were set in the same manner as in Production Example 1. The texture and taste of the samples were compared.
[0032]
In Production Example 1, the fried dough was soft and crisp, and had a rich taste. The expansion during the frying process was smooth, and the air was entrapped in the tofu during coagulation.
On the other hand, in Comparative Example 1 using thin soy milk, the fried dough was hard, and the crispness and taste were inferior to those in Example 1. In the frying process, it took time to expand and the plump state was insufficient. This can be presumed to be mainly due to the fact that the tofu dough with less moisture was fried with the thin soymilk and that the air content in the tofu did not increase so much by using the thin soymilk.
Further, in Comparative Example 2 in which the air supply was omitted, the fried dough was soft as such, and the crispness and taste were superior to Comparative Example 1. However, in the frying process, the degree of puffing was not as good as that of Example 1 in terms of puffiness, but the degree of puffing was improved as compared with Comparative Example 1.
[Brief description of the drawings]
FIG. 1 is a schematic system diagram of a main part of a frying apparatus.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Boiler, 2 ... Throttle tank , 3 ... Soy milk supply pipe, 4 ... Flow control valve, 5 ... Coagulation tank , 6 ... Vent, 7 ... Crusher, 8 ... Molding machine, 10 ... Cutting machine, 11 ... Flyer.

Claims (4)

A step of coagulating tofu with a coagulant while supplying air with a high concentration of soy milk having a solid content of 10% or more, a step of crushing the coagulated tofu, and a step of forming the crushed tofu into a block shape; A method for producing deep-fried soymilk using high-concentration soymilk, comprising a step of cutting the molded block-shaped tofu and a step of frying the cut tofu. 2. The method of claim 1, wherein when coagulating the soymilk, hot water at a temperature of 85C to 95C is added to the hot soymilk at a mixing ratio of 15 to 25% by weight of the amount of the soymilk. Production method. When coagulating soy milk of high concentration into tofu while supplying air, soy milk can be supplied from the soy milk squeezing tank (2) to the coagulation tank (5) via the supply pipe (3) and the flow control valve (4). A ventilation port (6) communicating with the atmosphere is provided in one of the flow control valve (4) and the supply pipe (3), so that the negative pressure generated by the soymilk flowing in the supply pipe ( 3 ) toward the coagulation tank (5). The air is sucked from one of the flow control valve (4) and the supply pipe (3) through the vent (6) by pressure, so that the air can be entrapped in the tofu during coagulation. The method for producing fried food with high-concentration soy milk according to claim 1 or 2. The coagulant is a mixture of two kinds of calcium sulfate and magnesium chloride, and a mixture of three kinds of glucono-delta-lactone, calcium sulfate and magnesium chloride, etc., according to any one of claims 1 to 3, wherein A method for producing deep-fried oil using soymilk having a high concentration as described in the above.

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