JPS6151856B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing inari sushi, which is mainly sold at supermarkets and food stores.

(Background technology) As is well known, inarizushi has a flavor that is suitable for everyone and has high nutritional value, so in recent years it has been not only produced and sold at sushi restaurants, but also widely sold at supermarkets and various food stores. ing.

By the way, in the past, this type of inarizushi was made by first putting the fried tofu in boiling water to remove the oil, then seasoning it with a seasoning liquid made of soy sauce, sugar, etc., then lightly squeezing out the seasoning liquid, and then cutting the tofu. It was manufactured by filling pre-seasoned sushi rice into the fried tofu, which was formed into a bag shape and then cut into pieces.

However, such conventional manufacturing methods have the following problems.

(b) First, when the oil is removed and seasoned as described above, the fried tofu becomes very soft, which causes the fried tofu to break during the next process of cutting it into bags and filling it with sushi rice, making it difficult to make inarizushi. This poses the fatal problem of not only risking loss of product value but also loss of productivity. In order to prevent this damage, skill and great care are required in filling the fried tofu with sushi rice, which further reduces productivity, and as a result, the manufacturing method described above is not suitable for mass production. It had become a thing.

In order to solve this problem, an automatic rice filling machine for inarizushi has been developed, but such a device can only automate the filling of sushi rice and cannot prevent the above-mentioned damage to the fried tofu in any way. In fact, the automatic filling of sushi rice made it even more likely that the fried tofu would be damaged, making it impossible to save labor or improve yield through mass production.

(b) Furthermore, since seasoned fried tofu contains various nutritional components and moisture, its surface is extremely susceptible to microbial contamination, and even if it is manufactured in a clean manner, the contamination and growth of mold, yeast, etc. Even if the concentration of the liquid was increased, it was impossible to withstand storage for more than 2 to 3 days.

In order to improve shelf life, fried tofu has recently been commercialized in retort packaging, but retort sterilization makes the fried tofu even softer, further increasing the chance of it being damaged.

(c) As mentioned above, the various drawbacks of the conventional method, such as damage to fried tofu, reduced productivity caused by preventing damage, and lack of shelf life, are due to the fact that inarizushi is taken home rather than at specialty restaurants such as sushi restaurants. Considering the current situation in which large quantities of food are sold in supermarkets and food stores based on the premise of

(d) As mentioned above, from the viewpoint of preventing the softening of fried tofu due to seasoning and prevention of spoilage, it is recommended that fried tofu be dried, as in, for example, Japanese Patent Application Laid-open No. 56-92753 and Japanese Patent Publication No. 40-17298. Although the above-mentioned prevention can be achieved through technology, such technology is designed to dry the fried tofu almost completely for preservation purposes such as instant food ingredients, so it becomes too strong. Even if an attempt was made to produce inarizushi using the above-mentioned deep-fried tofu, the fried tofu would crack or crack during the cutting process or filling with sushi rice, and the texture would be extremely impaired. It could not be transferred to technology at all.

(Problem to be solved/Technical purpose) The present invention was invented with the aim of solving all of the above-mentioned problems, and its purpose is to prevent damage to fried tofu when filling sushi rice, etc. It is an object of the present invention to provide a completely new and useful method for producing sushi that can improve productivity and significantly improve shelf life after production.

(Disclosure of the present invention) In order to achieve the above-mentioned objects, the present invention has the following features:
The moisture content is adjusted to ensure that it has the appropriate strength for cutting and filling sushi rice without causing breaks or cracks due to excess or lack of moisture, and maintains its shelf life in a special semi-dry state. It was created based on the idea of drying, and involves drying oil-free and/or seasoned fried tofu until the moisture content is 25 to 35%, and then producing narizushi using the seasoned semi-dried fried tofu. The gist is a method for producing inarizushi.

In other words, the present invention includes the step of removing the oil and seasoning the fried tofu and then drying the fried tofu until the moisture content is 25 to 35%, so that most of the bacteria attached to the fried tofu are killed when it is dried. Moreover, the strength of dried fried tofu becomes significantly stronger than before drying.

(Effects) Since the present invention is a method for producing inari sushi as described above, it has achieved the following remarkable effects.

(b) In other words, after removing oil and seasoning, the moisture content is 25%.
Since the drying process involves drying the tofu until it becomes ~35%, the strength of the fried tofu becomes extremely strong, making it possible to prevent the fried tofu from being damaged during the next filling process for sushi rice, etc.

By the way, in the conventional production method, about 20 pieces of fried tofu were damaged in the filling process of sushi rice, etc., per 100 pieces of sushi produced, whereas in the present invention, the number of pieces of fried tofu broken was less than 2 pieces per 100 pieces. It has become possible to significantly reduce the number of

(b) As a result of being able to prevent damage to the fried tofu as described above, it becomes possible to easily fill the fried tofu with sushi rice without requiring skill or great care, resulting in higher productivity than before. This has resulted in significant improvements, and has achieved remarkable effects that make it possible to sufficiently adapt to mass production.

(c) Furthermore, the drying process as described above kills most of the bacteria attached to the fried tofu, so the shelf life of the produced sushi is significantly better than before.

(d) Furthermore, the method of producing inari sushi is not one that is almost completely dry like the conventional fried tofu used as an ingredient in instant foods, but the method of producing inari sushi using seasoned fried tofu that is in a semi-dry state as described above. The above-mentioned cutting process does not cause cracks or cracks in the fried tofu, nor does it impair the texture, and does not cause any problems in the production of inarizushi.

(e) Furthermore, after cutting the fried tofu, if necessary, the fried tofu is impregnated with an appropriate amount of water or vinegar, which has the advantage that the flavor of the inarizushi is never impaired.

(Example) Embodiments of the present invention will be described below.

First, a 7cm long and 15cm wide deep-fried tofu specially made for inarizushi is boiled in boiling water at 95℃ for 2 minutes, then pulled out and drained of the oil.

Next, add this fried tofu to 9 parts water, 1.2 parts soy sauce, and 2 parts sugar.
90°C, consisting of 0.05 parts of sodium glutamate
Soak in the seasoning liquid for 3 minutes to season.

Then, remove the seasoned tofu from the seasoning liquid.
The mixture was spread on a 20-mesh wire mesh and dried in a ventilation dryer at 85°C and a wind speed of 1 m/sec for 1 hour and 20 minutes to obtain flavored semi-dry fried tofu with a moisture content of 30.4%. The semi-dried fried tofu obtained in this way is very strong and will not break even if it is pinched with chopsticks or bent in two, and can withstand various mechanical operations. It was hot.

Next, the above-mentioned fried tofu is cut into two pieces to form a 6.5 cm square bag, and then 2 g of 50% diluted vinegar is applied to the inner circumferential surface of the bag-shaped fried tofu and left at room temperature for 30 minutes.

After that, 80g of sushi rice seasoned with vinegar, sugar, and soy sauce, and prepared in advance by adding shiitake mushrooms, carrots, and hemp seeds, is filled into the fried tofu coated with the above vinegar, thereby producing large-sized inarizushi. Become.

In this case, since the fried tofu has become extremely strong after the drying process, it will never break during the subsequent sushi rice filling process. By the way, in this manufacturing process, damage to the fried tofu occurs when the inarizushi is being manufactured.
Only 1 out of 5 was found.

When this inarizushi was stored at room temperature for 10 hours and then tasted, it showed no statistical inferiority in taste compared to conventional inarizushi.

In the above embodiment, the fried tofu is dried using a ventilation dryer that sends hot air, but the method for drying the fried tofu is not limited to this, and for example, vacuum drying may be used. However, if the method uses hot air drying as described above, if the hot air is above 60℃, most of the bacteria attached to the fried tofu will be killed.
It can easily be stored for more than 100 days at room temperature if it is sealed with clean plastic film or the like until it reaches the following temperature range.

Further, the moisture content of the fried tofu after the drying process in the above embodiment is not limited to 30.4%, but it is sufficient to dry the fried tofu to have a moisture content of 25 to 35%. In other words, if the moisture content exceeds 35%, the strength of the fried tofu will be insufficient and it will easily break, while if it falls below 25%, there is a risk of cracking, etc., and the flavor will be extremely impaired.

Further, in the above embodiment, vinegar is applied to the inner circumferential surface of the fried tofu after cutting, but water may be applied instead of vinegar. In any case, applying vinegar or water to the fried tofu after drying has the advantage that the flavor of inari sushi is not impaired. Also, instead of applying vinegar or water to the fried tofu,
If the moisture content of the sushi rice to be filled is slightly increased, the fried tofu will become porous after drying, and the moisture on the sushi rice side will be absorbed, resulting in the same effect as described above. However, the step of applying vinegar or water to the fried tofu or adding more moisture to the sushi rice side to impregnate the fried tofu with moisture may be performed as necessary.
It is by no means essential to the invention. In the present invention, cutting and filling of sushi rice are important steps for the above purpose, but they are not necessarily essential steps. For example, a method of coating formed sushi rice with flavored, semi-dried fried tofu without cutting is also within the scope of the present invention. Therefore, the method of integrating fried tofu and sushi rice is not limited to filling, covering, etc. as in the embodiments. The point is that it is sufficient to produce inari sushi using flavored and semi-dried fried tofu, and in the present invention, damage to the fried tofu during the manufacturing process of inari sushi can be prevented by any of the above-mentioned methods such as filling.

Furthermore, after the above-mentioned drying process of the fried tofu, it is also possible to seal the dried tofu in a polyethylene film bag and store it without immediately proceeding to the next process, and after storing it in a dark place at room temperature for 3 months, As a result of producing sushi through the process of cutting fried tofu and filling sushi rice, there was no noticeable change in flavor at all.

Therefore, if a large quantity of dried seasoned fried tofu is produced and stored in advance, there is an advantage that productivity can be further improved by using a suitable sushi rice filling machine or the like.

In addition, the size of the fried tofu, the amount of sushi rice filled in the fried tofu, the composition of each component of the seasoning liquid, etc. can all be changed within the scope of the present invention.

Claims (1)

[Claims] 1 Remove the oil and/or remove the seasoned tofu to remove moisture.
A method for producing inarizushi, which is characterized in that inarizushi is produced using seasoned semi-dried fried tofu that is dried to a semi-dry state to a content of 25 to 35% and then dried.