JP4253338B2 - Method for producing frozen dried rice cake - Google Patents

Description

  The present invention relates to a method for producing frozen dried rice cake, which is one of the ingredients of Chinese cuisine.

  Traditionally, tofukan is one of the ingredients of Chinese cuisine. This tofu is made by draining normal tofu strongly, and its quality is more dense and hard than normal tofu, so it is used after being shredded or diced and softened with a lower bran. This tofu is an excellent health food with high protein and low calories because the raw material is the same as tofu. In addition, it is characterized by its unique umami, aroma, sweetness and supple texture, and it is strong and does not boil. I can see it. And when selling, it is generally sold in the shape of a flat rectangular parallelepiped.

Tofu dried like this, after extracting the soy milk into the cylinder, add the enzyme, then stir in the garlic, stuff the rag tofu taken in the colander and spread the cloth on the mold, set it in the press machine And is manufactured under pressure. There is also a method of breaking the whole soymilk hardened with a coagulant in the way of making filled tofu, filling it into a mold, and pressing it. Further, as another method, a curd is formed by adding a coagulant to the aqueous solution of soy milk or separated soy protein, the curd is cut, further compressed to reduce its water content, and this is stored in a container. In some cases, it is manufactured by filling and sealing, followed by heat treatment.
Japanese Patent Publication No. 3-69497

  Nowadays, tofu-dried has begun to be used not only in Chinese restaurants but also in ordinary households. Here, the dried tofu is called shrimp. Dried persimmon is generally not sold as a product, and until now, a skilled chef has been made by cutting up tofu dried with a knife each time. The applicant of the present application has advanced research and development and succeeded in mass production of high-quality dried straw.

  However, the storage and transportation of dried strawberries developed by the applicant of the present application is based on chilled (refrigerated around 0 degrees), and there are time and physical restrictions, and it can not be distributed throughout the country while maintaining quality. Absent. In addition, if the existing dried rice cake is frozen as it is, a nest (a fine gap) is formed inside the dried rice cake, the texture changes, and the taste drops.

  Therefore, the present invention has been made in view of these points, and provides a method for producing a frozen raisins that can be stored for a long time while maintaining high quality, and solves the above problems. It is.

The invention of claim 1 is a method for producing a frozen dried rice cake which is obtained by immersing a dried rice cake produced by chopping tofu dried into a mixed solution comprising maltose starch syrup, sorbitol and water, and then freezing it.

According the invention of claim 2, and a method for manufacturing a frozen Hi絲described in claim 1 plus a pH adjusting agent to the mixed solution.

The invention of claim 3 is the method for producing the frozen raisins according to claim 1 or 2 , wherein the immersion of the mixed solution is performed for 3 hours or more, then boiled and frozen.

According to the first aspect of the present invention, the generally produced dried straw is immersed in a mixed liquid composed of maltose starch syrup, sorbitol and water, and then frozen, and according to the second aspect of the invention, the mixing is performed. According to the invention of claim 3 , since the pH adjuster is added to the liquid, the immersion is performed for 3 hours or more, then boiled and frozen. Therefore, it is possible to provide a method for producing frozen dried rice cake that can be stored for a long time while maintaining high quality. This makes it possible to distribute high-quality dried rice cakes nationwide, to easily obtain good-quality dried rice cakes at home and outside Chinese restaurants, and to increase the Chinese repertoire and enjoy cooking. I can do it.

  Dried persimmon made from shredded tofu is soaked in a mixture of sodium lactate as pH adjuster, maltose starch syrup and sorbitol as saccharide, and water added for 3 hours or more, then boiled and frozen To do.

  With these configurations, it is possible to provide a method for producing a frozen cocoon that does not form a nest inside the cocoon when thawed and can be stored for a long time while maintaining high quality.

Embodiments of the present invention will be described below with reference to the drawings.
FIG. 1 is a flowchart of the steps of the method for producing frozen cocoon of the present invention. 1st process 1 is soaking of soybeans, 2nd process 2 is pulverizing soybeans, 3rd process 3 is boiling of soybeans, 4th process 4 is extraction of soy milk, 5th process 5 is coagulation, 6th process Step 6 is press molding, the seventh step 7 is refrigerated storage, the eighth step 8 is cutting, the ninth step 9 is dipping, the tenth step 10 is freezing, and the eleventh step 11 is storage. .

  The first step 1 is soaking of soybeans. Here, for example, 9 kg of soybeans are placed in a water tank and immersed in ground water for 8 to 11 hours (not shown). The specific time is determined by conditions such as the temperature, humidity, and moisture content of the soybean used. In the second step 2, the soaked soybean is pulverized using a pulverizer (not shown). The state at this time is a state in which okara and soy milk are mixed. In the third step 3, 60 cc of defoaming agent and water are added to the pulverized soybean, heated to 110 degrees and boiled.

  In the fourth step 4, 60 cc of the enzyme is added to the soymilk extracted after being squeezed and separated from okara. Thereafter, the enzyme is inactivated by the subsequent heat treatment. The coagulation in the fifth step 5 is a so-called “middle” operation. Here, 1 liter of bittern, which is a coagulant for soy milk, is added to the extracted soy milk and coagulated. As shown in FIG. 2, the rag tofu 12 made in this manner is put into a mold 13. Up to this point, it is almost the same as a general method for producing tofu.

Next is the sixth step by press molding.
In the sixth step 6, the rag tofu 12 is pressurized and molded using an existing hydraulic press 14. First, as shown in FIG. 3, a lid 13 a is placed on the rag tofu 12 placed in the mold 13 and is pressed by a press machine 14. FIG. 4 is a partially exploded perspective view of the press machine 14. The mold 13 having the lid 13a is placed on the plate 14a in the middle of the press machine 14 and pressed. The applied load is preferably 170 g to 5.5 kg at a maximum per cm ² , and more preferably about 1.7 kg per 1 cm ² .

Here, the maximum load of 170 g to 5.5 kg per 1 cm ² is described as the load to be applied, which is due to the balance between the load to be applied and the time for applying the load. In the case of a large load, the time is shortened.

Here, pressurization is performed 5 times over 60 minutes. The first time is pressurized with 0.173 kg as a load per cm ² for 5 minutes, the second time is pressurized with 0.346 kg for 15 minutes, the third time is pressurized with 1.038 kg for 15 minutes, and the fourth time is 1. Pressurize at 557 kg for 15 minutes, and pressurize for the 5th time at 1.73 kg for 10 minutes. By dividing and pressurizing gradually in this way, water separation and binding of the body can be performed smoothly, the water is separated from the general tofu dried, the body is dense, well-bound and hard Tofu is produced. Further, when reducing the pressure, the pressure is not reduced unilaterally, but the pressure is reduced while repeating the pressure periodically. As a result, water is removed and a tofu dried with a dense structure is obtained. The molded product in the mold 13 is approximately 37.5 cm long, 37.5 cm wide, and 2.3 cm high. It becomes.

  Then, in the seventh step 7, the pressure-molded molded product changes color when it comes into contact with air. Here, cooling is performed at 10 degrees or less as a temperature zone in which the molded product does not freeze. This cooling improves the shape retention of the molded product and facilitates cutting in the eighth step 8.

  FIG. 5 is a front view of the cutting machine 15 in the eighth step 8, FIG. 6 is a side view of the cutting machine 15, and FIG. 7 applies water to the blade portion 15a of the cutting machine 15 from the front and rear. It is explanatory drawing which shows the state currently cut | judging.

  In the eighth step 8, as shown in FIGS. 5 to 7, the molded product conveyed by the belt conveyer 16 (see FIG. 7) of the cutting machine 15 is first made into a thin skin by the blade portion 15a. Slice into. At this time, as will be described later, running water is cut from the front and back of the blade portion 15a of the cutting machine 15 to the blade portion 15a. Then, as shown in FIG. 7, these sliced pieces are obliquely shifted one by one and placed on the belt conveyor 16, and the blade 15 a of the cutting machine 15 is moved up and down to cut into pieces.

In this cutting machine 15, when cutting the sliced molded product carried by the belt conveyor 16, as shown in FIG. 7, it passes under the guide body 15 b while being pressed by the roller belt 17 from above. The blade portion 15a descends from above along the guide body 15b and cuts the molded product. In that case, it cuts, flowing flowing water through this blade part 15a from the front-end | tip port of each hose 18 provided before and behind the blade part 15a. Further, after the cutting, when the blade portion 15a moves upward along the guide body 15b, there is provided a pressing plate 19 that rubs the blade portion 15a and presses the cut molded product from above. Thereby, it can prevent that the molding at the time of cutting adheres to the blade part 15a, or it jumps up, and can cut smoothly to a fixed size continuously for a long time. The presser plate 19 is supported by a support frame 20, and the vertical position of the presser plate 19 can be adjusted by loosening the nut 19a, and the support plate 20 itself is moved forward and backward to move the presser plate. The position before and after 19 can be adjusted.
By the above, 10 kg of dried rice cake 21 can be manufactured from 9 kg of soybeans through each step such as immersion.

  After cutting, it is immersed in the ninth step 9 (not shown). Here, 10 kg of the above dried strawberries as sugars, maltose starch syrup 2.24 kg (18.67 wt%), sorbitol 1.68 kg (14 wt%), sodium lactate 50% solution 0.88 kg (7.33 wt%) And immersed in a liquid mixture consisting of 7.2 kg (60% by weight) of water for 3 hours or more. The saccharide maltose starch syrup and sorbitol are used here to prevent the formation of nests when thawing frozen dried strawberry, and the pH adjusting agent sodium lactate is used This is for maintaining and maintaining 21 stable quality.

  Then, after boiling at 100 degrees for 1 minute, it is allowed to cool to 30 degrees or less, and further refrigerated at 10 degrees or less for 17 hours or more. Then, as shown in FIG. 8, 250 g of dried rice cake 21 is individually vacuum-packed, heat-sterilized at 85 degrees for 10 minutes, cooled with water at 10 degrees or less, and in the tenth step 10, at minus 38 degrees. Freeze for 90 minutes, and then store and ship at minus 18 degrees or less in the eleventh step 11.

  In addition, in the said Example, although specifically described as a manufacturing method of the dried rice cake 21 to the said 8th process 8, as a manufacturing method of the dried rice cake 21, it is not limited to this, Tofu You may use the dried rice cake manufactured by other methods, such as what was manufactured by cutting dry into pieces with a kitchen knife.

In addition, as a mixed liquid to be used at the time of immersion in the ninth step 9, sodium lactate 50% liquid is used as a pH adjusting agent, but other pH adjusting agents may be used. It is not necessary to enter. Moreover, although maltose starch syrup and sorbitol are used as saccharides, the weight% of the amount used is not limited to these. In addition, after the dried rice cake 21 is immersed in the ninth step 9 for 3 hours or more, it is boiled at 100 degrees for 1 minute. However, if the immersion time is longer, it may not be boiled. Further, the present invention is not limited to the above embodiment.

It is a flowchart which shows the process of the manufacturing method of the frozen dried rice cake of the Example of this invention. It is a perspective view which shows the state which put the rag tofu in the mold of the 5th process of the manufacturing method of the frozen dried rice cake of the Example of this invention. It is a perspective view which shows the state which mounted the cover body on the rag tofu put in the mold of the 5th process of the manufacturing method of the frozen dried rice cake of the Example of this invention. It is a partial exploded perspective view of the press machine of the 6th process of the manufacturing method of the frozen dried rice cake of the Example of this invention. It is a front view of the cutting machine of the 8th process of the manufacturing method of the frozen dried rice cake of the Example of this invention. It is a side view of the cutting machine of the 8th process of the manufacturing method of the frozen dried rice cake of the Example of this invention. It is explanatory drawing which shows the state cut | disconnecting flowing water from the front and back to the blade part of the cutting machine of the 8th process of the manufacturing method of the frozen dried rice cake of the Example of this invention. It is a front view which shows the state which put in the bag for frozen sales the dried straw produced through each process of the manufacturing method of the frozen dried straw of the Example of this invention.

Explanation of symbols

12 Oboro Tofu, 13 Formwork, 14 Press machine, 15 Cutting machine,
21 Dried persimmon

Claims (3)

A method for producing a frozen dried rice cake comprising immersing a dried rice cake produced by chopping tofu dried into a mixed solution comprising maltose starch syrup, sorbitol and water, and then freezing it. Characterized in that the addition of pH adjusting agent to the mixed solution, the manufacturing method of the refrigeration Hi絲described in claim 1. The method for producing a frozen raisins according to claim 1 or 2 , wherein the mixed solution is immersed for 3 hours or longer, then boiled and frozen.

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