JPS6050428B2 - Method for producing Ganmodoki-like foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried foods such as ganmodoki, unloading, and floating foods, and provides a manufacturing method particularly suitable for ganmodoki-like foods.

Traditionally, foods such as Ganmodoki are produced by soaking and swelling soybeans, adding water and grinding them to form an emulsion, heating the emulsion to separate okara, and creating an emulsion after separation. A coagulant is added to the liquid to coagulate it, the coagulated product is squeezed and the mother liquor is separated,
To this, ground sweet potato is added to form a paste, vegetable slices etc. are mixed with the paste and formed into a desired shape, which is then fried in edible oil to form a paste. As described above, the production of Ganmiki requires an extremely large number of steps, many of which are difficult to mechanize in practice, and require the wisdom and experience of craftsmen. In order to simplify such a complicated process for producing imitation soybeans and to produce them at low cost, methods using isolated soybean protein have come into use. In this method, a paste is made from isolated soybean protein, oil and water, ingredients are added to the paste, and the paste is fried in oil. This method of manufacturing improved cancer imitations significantly shortens the process and is extremely advantageous from an industrial perspective, but the resulting product is a whitish gray color, which is deceptive and makes you lose your appetite. It has many drawbacks, such as being inferior to conventional cancer-like foods.

The present inventor has solved the above-mentioned drawbacks and has carried out research to obtain new foods similar to Ganmodo while retaining the excellent flavor and texture of Ganmodo and floating products, and has separated them. We succeeded in improving these drawbacks by adding soybean protein, oil, and especially soymilk.

A major feature of the present invention is that instead of conventionally making a paste by mixing isolated soybean protein and oil using water, it is possible to mix isolated soy protein J and oil by using soy milk instead of water. The point is to make a paste.

Just by replacing the water with soy milk, the color tone of Ganmodoki, Atsuage, and Usuaage changes completely to a golden brown, which is the same as the conventional product, and the taste also returns to the so-called umami of tofu, making it similar to the conventional Ganmodo. It is completely on par with anything like that. The present invention involves adding edible oil and fat and soymilk to isolated soybean protein having thermal coagulability, mixing well, homogenizing the mixture using a silent cutter or other homogenizer to form a paste, and adding the resulting paste to the soybean protein. The product is formed by adding or not adding alkaline earth metal salts, ingredients, and seasonings, and frying this molded product in one or more stages in edible oil.

Therefore, the ganmodo-like foods of the present invention should be understood to include not only ganmodo-like foods but also deep-fried foods such as usu-age and atsu-age. To explain the present invention in detail, a commercially available heat-coagulable isolated protein is used as the isolated soybean protein.

Generally, commercially available isolated soybean protein is extracted from soybeans or defatted soybeans.
Many products are obtained by extracting protein and drying them, and there are various products depending on the type of product, but in the present invention, it is sufficient that the protein content is 90% or more. If the protein content is lower than this, it is better to avoid it because it will have poor coagulability and the quality of the product obtained will be poor. As for the fat and oil, any edible oil such as white squeezed oil, peanut oil, coconut oil, or processed products thereof can be used, but in consideration of the flavor of the product to be manufactured, soybean white squeezed oil is most suitable. Furthermore, the addition of soy milk is a technique developed by the present inventor for the first time, but the manufacturing method may vary depending on the method of manufacturing soy milk when manufacturing tofu, and the concentration may range from the high concentration at the time of tofu manufacturing to solids of 4 to 4. A wide range of soy milk can be used, including soy milk with a dilute concentration of 5%, and 300 kg 1 cT of boiled liquid made from soybeans.
It is also possible to use soy milk from which okara is removed or whole soy milk from which okara is not removed after passing through a homogenizer at a pressure of 1 or less. When manufacturing Ganmodo-like foods from the above raw materials, 1 (1) part of isolated soybeans, 40 to 100 parts of oil and fat, and 29% of soybean milk are used. ~443 parts are mixed, and this. In the mixture, substantially 280-39% water is present. This adjustment is mainly done by adjusting the amount of soy milk added. If there is too much soy milk, the shape will collapse when frying in oil after shaping, and if it is too little, it will not form a uniform paste, so care must be taken. The above mixture is then homogenized into a paste using a mixer. As the homogenizer, a high-speed stirrer such as Silent Cutter (trade name) or Stefan Cutter (trade name) can be used.
Both get good results. The degree of paste formation may be determined visually or by touching with a greasy tip, and the paste is homogenized to a moldable state. The resulting paste may be shaped and fried as is, but seasonings such as salt, sugar, and chemical seasonings may be added to it, or cooked ingredients such as slices of carrots, vegetables, chicken, etc. may be added to it. . After the ingredients are added, they are mixed. At this time, it is best to stir gently to the extent that the ingredients do not crumble during mixing, so that they are evenly distributed throughout the paste. Furthermore,
If it is desired to impart a tofu-like texture to the product, a coagulant made of alkaline earth metals such as calcium sulfate may be added during the mixing step or any step of preparing the paste. The amount of calcium sulfate etc. added is usually 0.0% to soy milk.
The amount is approximately 5 to 0.2%, but this amount varies depending on the concentration of soymilk used. The paste-like product mixed and stirred as described above can be easily molded at room temperature, so it is molded into a desired shape such as a round, triangular or square shape, and then fried in edible oil.

child. In the conventional method of deep-frying, when the product is fried in two stages (that is, fried at different temperatures), the skin becomes bright in color and the contents are puffed up as a whole, resulting in a product with a good texture. Further frying in oil at a temperature of 140 to 170°C results in a fried tofu-like product with a tofu-like texture.In this way, by changing the deep-frying method using the same dough, products with different textures can be created. It is also one of the features of the present invention.As described above, the present invention is a product made by adding soybean milk to isolated soybean protein, oil and fat, and making a paste, which is then fried in oil to make a product. Compared to products made from fats and oils and water, the flavor, taste,
It is possible to create a product that is close to the conventional cancer imitation in color tone, and by using soy milk, it gives a tofu-like flavor and adds taste, and also improves the color of fried tofu by caramelizing the soluble sugars in soy milk. It has the advantage of being able to save labor in external manufacturing.

Aspects of the present invention will be explained below with reference to Examples.

Example 1 Isolated soybean protein 600q1 Soy milk 7% solids 21
Make 00f1 soybean white squeezed oil 360y1 into a homogeneous paste using a silent cutter, add sodium glutamate, salt, sugar, carrots, chicken meat, vegetables, etc., mix evenly, shape into a flat plate or disc, and heat at 100°C. Ganmodoki-like food was obtained by heating oil in two stages for 10 minutes and 170°C for 1 minute.

This product had good flavor, texture, and color. The difference in color tone from the Ganmodoki-like food obtained by using 1740y of water instead of soy milk is shown below.

However, the numerical values are those determined by a color difference meter. There is a perceptible difference in color tone between using water and soy milk, and there is also a difference in flavor.

Example 2 600q of isolated soybean protein, 2220y of soy milk with solid content of 12%
, When applying the same treatment as in Example 1 using 360 y of white soybean oil, 5 y of calcium sulfate was added to the soy milk, and the molded product was fried at 100°C for 1 minute at 170°C. Got food.

This product had a light brown color and was good in flavor and texture, similar to tofu. Example 3 Instead of the soy milk in Example 1, so-called "go" was boiled. After boiling for 3 minutes, whole grain soy milk was passed through a homogenizer under high pressure of 300 k91 d. The solid content of soy milk was as follows. Adjust to 7%.

Otherwise, the same treatment as in Example 1 was carried out to obtain a Ganmodoki-like food using whole grain soybean milk. The resulting product was a little dryer in texture than the product of Example 1, but had good color and flavor. Example 4 A homogeneous paste of isolated soybean protein, oil and fat, and soymilk prepared in Example 1, mixed with seasonings and ingredients, was formed into a flat plate and fried at 140-170°C.

Claims (1)

[Scope of Claims] 1. A Ganmodo-like food characterized by making a mixture of isolated soy protein, oil and fat, and soy milk into a paste using a mixer, shaping the resulting paste, and frying it in edible oil. manufacturing method of types. 2. A method for producing Ganmodo-like foods as set forth in claim 1, characterized by adding ingredients and seasonings to the obtained paste-like product. 3. A method for producing Ganmodo-like foods as set forth in claim 1, characterized by adding an alkaline earth metal salt to the mixing step or to a paste-like product.