JP3623866B2 - Fried tofu konjac and its manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a tofu konjac with deep-fried tofu obtained by joining a tofu konjac containing a tofu component and a konjac component, and a method for producing the same.
[0002]
[Prior art]
Konjac is an ancient Japanese food that is used for boiled foods, oden, and other foods. Konjac is manufactured by adding an alkali such as lime milk, sodium carbonate, sodium hydroxide, etc. after gelatinized konjac flour or konjac koji is swollen with water and made into konjac paste. . Konjac is mainly composed of glucomannan, which is a storable polysaccharide contained in konjac koji.
[0003]
On the other hand, tofu obtained from soybeans as a raw material, and deep-fried tofu, which are processed tofu products, have also been popular for a long time. Tofu is made by adding water to soybean, boiling, and then removing the okara, then adding a coagulant and solidifying it into a predetermined shape. Various dishes such as chilled fish, boiled tofu, grilled tofu and boiled food It is used for. Deep-fried tofu is made by thinly cutting tofu, thoroughly draining water, and then oiling it, and is used for inarizu skins, fox udon utensils and the like. In addition, deep fried is a thick tofu cut with oil and eaten by grilling or boiled.
[0004]
It is also known to cut fried food into two pieces, open the skin on both sides and make it into a bag and fill it with cancer, shirataki, etc., but the above filling material flows out from the inside of the fried chicken To prevent this, the outside of the skin is tied with a kappo, or the skin is stabbed like a toothpick.
[0005]
[Problems to be solved by the invention]
However, konjac has a problem that it is difficult to soak the seasoning liquid when boiled or oden, and a strong elastic gel is formed. .
[0006]
In addition, tofu has a problem that when it is boiled, it tends to boil, and if it is heated too much, it becomes hard and crisp. Furthermore, the deep-fried fried food has a problem that the inside is fluffy and thin, and there is not enough volume when eaten, whereas thick fried food has a problem that the skin is hard against the softness inside.
[0007]
In addition, foods filled with fried skin in a bag of fried skin do not join the fried skin and the crusted skin, so the outside of the skin can be tied with a pinch or the toothpick. It is necessary to stab it like sewing. For this reason, there is a problem that it takes time and effort to manufacture, and the cost is high, and the ingredients and the fried skin are easy to separate when eating, and it is difficult to eat.
[0008]
Accordingly, an object of the present invention is to provide a novel food product that has a varied texture and flavor, is easy to manufacture, and is easy to eat.
[0009]
[Means for Solving the Problems]
To achieve the above object, the first aspect of the present invention is a tofu konjac containing a konjac component comprising a glucomannan-containing raw material and / or a partially decomposed product thereof, and a tofu component comprising a soy milk and / or a tofu pulverized product, Provided with tofu konjac with deep-fried tofu konjac and the deep-fried tofu konjac by being gelled after being filled in the raw state inside the open fried skin To do.
[0011]
A second aspect of the present invention provides a tofu konjac with deep-fried tofu konjac, wherein the tofu konjac contains air bubbles and is porous.
[0012]
The third of the present invention, life and konjac component consisting of glucomannan-containing material and / or a partial hydrolyzate, after mixing the tofu component consisting of soy milk and / or tofu ground product was added alkali, the mixture A method for producing tofu konjac with fried chicken characterized in that the mixture is gelled by filling the inside of the skin formed by opening the fried chicken in a state of heat and heat-treating , and integrally joining the tofu konjac and the skin of the fried chicken Is to provide.
[0013]
According to a first aspect of the present invention, tofu konjac with texture jelly-like soft and is, therefore wrapped in skin fried with light texture was fluffy, texture variegated obtained. In addition, since the tofu, konjac, and deep-fried tofu can be tasted at the same time, a good flavor harmonized with the whole can be obtained while changing. Furthermore, since the deep-fried skin is firmly joined to the outer periphery of the tofu konjac, there is no need to tie it with a kappo or stop it with a toothpick.
[0015]
According to the second aspect of the present invention, the tofu konjac contains bubbles and is porous, so a softer texture is obtained, and the seasoning liquid soaks into the interior when boiled with the seasoning liquid. And the seasoning is good.
[0016]
According to the third aspect of the present invention, the konjac component and the tofu component are mixed, and after adding the alkali, the mixture is joined to the inside of the skin that is fried in a raw state, and heat-treated, While the mixture of the konjac component and the tofu component is gelled to make the tofu konjac, the tofu konjac and the fried skin can be joined together.
[0017]
In addition, according to the experiment of the present inventor, using only konjac paste or tofu pulverized material, it is not sufficient to join with fried skin, and a mixture of konjac and tofu components is used. This makes it possible for the first time to fully bond with fried skin. The reason is considered to be due to the fluidity attributed to the konjac component and the binding power of soy protein attributed to the tofu component.
[0018]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, as the fried food, a normal fried food obtained by chopping tofu thinly, thoroughly draining it, and then oiling it can be used. In particular, a commercially available product for spoofing is preferable because the inside is easily peeled into a bag shape. It is to be noted that the frying is preliminarily divided into two in the long side direction or the short side direction, or divided into two triangles along a diagonal line and opened in a bag shape, or air is blown into the inside thereof. It is preferable that the skin is separated into a bag shape.
[0019]
In this invention, a konjac component consists of a glucomannan containing raw material and / or its partial decomposition product. The glucomannan-containing raw material is not particularly limited as long as it contains glucomannan, but usually, konjac koji mash, konjac flour prepared from konjac koji, or the like can be used.
[0020]
As a partially decomposed product of a glucomannan-containing raw material, a product obtained by partially decomposing glucomannan by adding glucomannase or a culture solution of a bacterium that produces glucomannase to a raw material containing glucomannan is used. .
[0021]
As an example of the production method, a description will be given of the use of generally available konjac flour. First, 30 to 40 parts by weight of water was added to 1 part by weight of konjac flour to swell and form konjac paste. Then, glucomannase is allowed to act on the konjac paste to cause enzymatic degradation.
[0022]
As a method of allowing glucomannase to act on konjac paste, glucomannase prepared in advance as a purified enzyme or a crude enzyme can be added, but from the viewpoint of production cost, a culture solution of a bacterium that produces glucomannase is used. It is preferable to add and decompose.
[0023]
As the bacterium that produces glucomannase, a glucomannase-producing bacterium belonging to the genus Bacillus, particularly a thermophilic Bacillus coagulans is preferably used. A preferable example of such a bacterium is Bacillus coagulans 304 strain deposited as FERM BP-4993 at the Institute of Biotechnology, National Institute of Advanced Industrial Science and Technology.
[0024]
As a medium for preparing the culture solution of Bacillus coagulans strain 304, for example, 10 g of soybean is soaked in water overnight, added to water to 100 g, ground with a mixer or the like, and then heated to 100 ° C. A soymilk medium which is filtered and then sterilized at 120 ° C. for 15 minutes is preferably used.
[0025]
A glucomannan partial degradation product can be obtained by adding and mixing a culture solution of Bacillus coagulans strain 304 to konjac paste and allowing it to act at a temperature of about 10 to 60 ° C. for 20 to 120 minutes. This decomposed product can be used for the production of tofu konjac by adding the tofu component described later as it is, but after heating to 80 ° C. or higher to inactivate the enzyme, it may be dried and powdered. it can.
[0026]
On the other hand, in the present invention, the tofu component consists of soy milk or tofu pulverized product. As the soy milk, a general product obtained by adding water to soybeans, boiling it, and removing okara can be used.
[0027]
The tofu pulverized product may be any crushed general tofu produced by adding a coagulant to soy milk and solidifying it into a predetermined shape. For example, a cutter or chopper may be used to uniformly mix the konjac ingredients. It is preferable to pulverize as finely as possible using a back scourer or the like.
[0028]
In addition to the above konjac ingredients and tofu ingredients, vegetable paste such as pumpkins and carrots, fats and oils, starch, green paste, sesame seeds, chili pepper, hijiki, egg white, soybeans, etc. may be added as auxiliary ingredients as necessary. Good. In addition, seasonings such as soy sauce may be added and seasoned, or pigments and the like may be added and colored.
[0029]
In the present invention, as the alkali, those usually used when producing konjac, for example, an aqueous solution or aqueous dispersion of lime milk, sodium carbonate, sodium hydroxide, eggshell calcium, shellfish calcium or the like can be used.
[0030]
When the konjac component and the tofu component are mixed, when soy milk is used as the tofu component, soy milk is mixed with the glucomannan-containing raw material and / or a partially decomposed product thereof to produce a konjac paste containing soy milk. The blending ratio of the glucomannan-containing raw material and / or its partially decomposed product and soy milk is 2 to 15% by weight of the solid content with respect to 1 part by weight of the glucomannan-containing raw material and / or its partially decomposed product (solid content). It is preferable to set it as 25-55 weight part of soymilk. Moreover, when mixing a glucomannan containing raw material and / or its partial decomposition product, and soy milk, water may be added as needed and coagulants for tofu, such as bittern, may be added.
[0031]
In addition, when using a tofu pulverized product as a tofu component, the glucomannan-containing raw material and / or a partially decomposed product thereof is swollen with water, and then crushed with a konjac paste that has been loosened by a cutter, a chopper or a back strainer, and the above-mentioned The tofu ground product prepared as described above is mixed and stirred. When preparing a konjac paste by swelling a glucomannan-containing raw material and / or a partially decomposed product thereof with water, the glucomannan-containing raw material and / or part thereof is taken into consideration in consideration of water contained in the tofu pulverized product added later. It is preferable that the final amount of water is 20 to 30 parts by weight with respect to 1 part by weight of the decomposition product (solid content).
[0032]
In addition, when mixing a konjac component and a tofu component, it can also be set as the porous structure | tissue where the bubble was contained by strengthening stirring and containing a bubble. In this case, the bubble content is preferably 3 to 70 vol%, more preferably 15 to 50 vol%. When the content of bubbles is less than 3 vol%, it is not sufficiently porous, and when it exceeds 70 vol%, it is not preferable because it becomes too light.
[0033]
As described above, the konjac component, the tofu component, and the auxiliary raw material are mixed as necessary, and bubbles are included as necessary, and then alkali is added. The amount of alkali added is preferably such that the pH of the mixture is 10.3 or higher.
[0034]
Next, the mixture to which the alkali has been added is formed into a predetermined shape as necessary, and joined to the inside of the skin formed by opening the fried chicken. In a more preferred embodiment, the mixture is filled in fried fried food that has a double-sided skin and is made into a bag shape. As a method of filling the above mixture into the bag-like fried skin, a method of filling a fried food cut using a funnel or nozzle from the opening, a fried food without a cut, and a needle For example, a method in which a nozzle is inserted between both skins and injected from the nozzle is employed.
[0035]
The heating temperature is preferably 80 to 90 ° C. By heating, the konjac paste is gelled and solidified, and the mixture of the konjac component and the tofu component becomes an integrated tofu konjac, and the tofu konjac and the fried chicken are joined. The method of heating is not particularly limited, but boiled water, steaming, etc. are preferably employed. Moreover, although heating time changes with magnitude | sizes, shapes, etc., it is preferable to set it as the time which konjac glue fully gelatinizes to the inside.
[0036]
The deep-fried tofu konjac of the present invention thus obtained can be eaten by being boiled with a seasoning liquid or baked in a net or a frying pan.
[0037]
【Example】
Example 1
1 part by weight of konjac powder was put into 50 parts by weight of soymilk having a solid content concentration of 12% by weight and stirred to prepare konjac paste containing soymilk. Next, 5 parts by weight of 0.15% by weight lime water was added to the konjac paste containing soymilk and stirred to obtain a mixture in which the konjac component and the tofu component were uniformly mixed.
[0038]
An air injection needle was inserted between the skins on both sides of the fried chicken and air was injected to separate the skins on both sides to form a bag. A small hole was made in a part of the fried skin, a funnel was inserted, the mixture was poured through the funnel, and the inside of the fried skin was filled with the mixture.
[0039]
Then, it was steamed at 85 ° C. for 20 minutes to obtain fried tofu konjac.
This fried tofu konjac had a well-bonded fried skin and tofu konjac. In addition, when eating, you can taste the light and soft texture of the fried oysters on the periphery and the soft jelly-like texture of the internal tofu konjac, and the flavor of fried and harmonious tofu konjac It was delicious. Furthermore, the soaking of the seasoning liquid when cooked was good, and the fried skin and tofu konjac were not separated during handling.
[0040]
Example 2
Soy milk medium is prepared by immersing 10 g of soybeans in water overnight, adding water to make the whole 100 g, crushing with a mixer, heating to 100 ° C., filtering, and then sterilizing at 120 ° C. for 15 minutes. did. Next, this soymilk medium was inoculated with Bacillus coagulans strain 304 (FERM BP-4993) and cultured at 55 ° C. for 16 hours to obtain a culture solution of Bacillus coagulance strain 304.
[0041]
To the konjac paste containing soy milk prepared in the same manner as in Example 1, 0.28 parts by weight of the culture solution of Bacillus coagulans 304 obtained above was added and allowed to act at room temperature of 20 ° C. for 100 minutes. A konjac paste containing soy milk containing a partially decomposed product of glucomannan and soy milk was obtained.
[0042]
A tofu konjac with deep-fried tofu was obtained in the same manner as in Example 1 except that instead of the konjac paste containing soybean milk in Example 1, the konjac paste containing soy milk containing the glucomannan partial decomposition product and soy milk was used.
[0043]
In this fried tofu konjac, the fried skin and tofu konjac were well bonded. Moreover, it had the same favorable food texture and flavor as Example 1. Furthermore, the penetration of the seasoning liquid was also good.
[0044]
Example 3
25 parts by weight of water was added to 1 part by weight of konjac powder, stirred, and allowed to swell for 1 hour to obtain konjac paste.
[0045]
The obtained konjac paste was loosened by applying it to a back strainer to obtain a konjac paste pulverized product. On the other hand, the tofu pulverized material was obtained by placing silk tofu on a back-stainer.
[0046]
The konjac paste pulverized product and the tofu pulverized product were mixed at a weight ratio of 6: 4 and stirred using a ribbon mixer while mixing bubbles.
[0047]
Next, eggshell calcium is added until the pH of the above mixture reaches 11, and the fried chicken is cut in half in the long side direction, poured into a bag-like open shape, steamed at 85 ° C. for 20 minutes, and fried A tofu konjac was obtained.
[0048]
In this fried tofu konjac, the fried skin and tofu konjac were well bonded. Moreover, it had the same favorable food texture and flavor as Example 1. Furthermore, since the tofu konjac was porous, the penetration of the seasoning liquid was even better.
[0049]
【The invention's effect】
As described above, according to the present invention, soft and tofu Konnyaku having texture jelly is because they are wrapped in fried skin with light texture was fluffy, texture variegated is obtained It is done. In addition, since the tofu, konjac, and deep-fried tofu can be tasted at the same time, a good flavor harmonized with the whole can be obtained while changing. Furthermore, since the deep-fried tofu konjac is firmly joined to the outer periphery of the tofu konjac, there is no need to tie it with a kappo or stop it with a toothpick. Furthermore, the penetration of the seasoning liquid when cooked is also good.

Claims (3)

Tofu konjac containing konjac ingredient consisting of glucomannan-containing raw material and / or its partially decomposed product and tofu ingredient consisting of soy milk and / or tofu pulverized product is filled in the raw state inside the open fried skin The tofu konjac with deep-fried tofu konjac is characterized in that the tofu konjac and the deep-fried skin of the tofu are joined together by gelation.   The tofu konjac tofu with deep-fried tofu according to claim 1, wherein the tofu konjac contains air bubbles and is porous.   After mixing the konjac component consisting of the glucomannan-containing raw material and / or its partially decomposed product and the tofu component consisting of soy milk and / or tofu pulverized product, adding the alkali, open the fried chicken in the raw state. A method for producing a tofu konjac with fried chicken, comprising filling the inside of the resulting skin and subjecting the mixture to gelation by heat treatment to integrally join the tofu konjac and the fried skin.