JPH0463667B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a novel filled fried tofu. [Prior Art and Problems] Tofu has been popular as a healthy traditional food since ancient times, and in recent years it has gained wide popularity among people from young to old as it is extremely effective for maintaining and managing health. However, many people avoid tofu due to its unique bland taste and the soybean odor that comes from the soybean raw material. The tofu-related industry is concerned about the plateauing of consumption, and it has been a long-awaited goal for the tofu-related industry to tap into demand from young people, especially infants and children. Therefore, we improved the conventional tofu, added seasoning to the plain taste of conventional tofu, or added seasoning, and added Japanese-style tofu to it.
It is desirable to combine the deep flavors of Chinese and Western styles as a filling material, and make the product itself more delicious and easier to eat as a staple food or as a snack without seasoning or seasoning. It was rare. [Problems to be Solved by the Invention] There are a wide variety of foods containing fillings, such as Japanese sweets, bean paste, and fish paste products. However, in order to mass-produce such food skin materials using mechanical equipment, it is necessary that the material has malleability, adhesiveness, and binding properties, and that it does not lose its shape. The conditions are met when using wheat flour, rice flour, and fish meat, but the conditions are not met when using tofu, so it has not been put to practical use. As a result of intensive studies to solve these problems, the present invention has been discovered. [Means to solve the problem] By using seasoned or unseasoned tofu dough as the outer skin material, wrapping prepared foods such as vegetables and meat cooked in Japanese, Chinese, or Western style inside, and treating this with oil. A new food that could be obtained was thought of. The product of the present invention provides a new tofu dish that is more delicious and nutritionally balanced in the diets of a wide range of age groups, by simply heating it in the microwave or oven as a staple food or as a snack. As the outer skin of the filled fried tofu in the present invention, drained tofu used in ordinary fried tofu,
That is, silken tofu or momen tofu is dehydrated to a solid content of about 15 to 30%, and then kneaded using a grinder, a silent cutter, or the like. In some cases, it can be used as a shell material as it is, but in order to obtain appropriate physical properties and binding properties for encasing molding, it is necessary to add polysaccharides such as yam flour, gum arabic, and carrageenan, and proteins such as egg white and wheat gluten. 0.5 to 15 parts by weight of starch such as waxy corn starch may be added to the dough, and seasonings, salt, etc. may be added to match the taste of the filling. If the binding property used is less than 0.1%, it is ineffective, and if it is more than 15%, it is unfavorable from an economical and physical standpoint. On the other hand, the filling materials are based on various vegetables, meats, etc., and Japanese, Chinese, and Western seasonings and spices are used for flavorful dishes and side dishes, and cornstarch etc. are added to make them slightly viscous. It becomes easy to wrap and mold the tofu by giving it a certain amount of texture or by mixing the outer tofu dough to give it appropriate physical properties. As the enveloping method, it is also possible to use manual molding or an automatic polymerization molding device used for enveloping sweets, breads, and rice cakes. Oil treatment can be carried out using frying oil at 140 to 180℃, but the two-stage frying that is normally carried out in fried tofu and Ganmodoki production is first immersed in frying oil at 100 to 120℃, inverted several times, and then heated to 150℃. A method in which the same operation is performed in frying oil at ~180°C is appropriate, and in this method, the filling material can be sufficiently heat-treated, and the enveloping molded product can be gradually heated and expanded in the first treatment. It is also possible to make the texture of the outer skin of fried tofu soft. Examples will be described below. All parts mean parts by weight. [Example 1] Outer dough formulation drained tofu (solid content 21%) 100 parts Mountain potato powder 0.5 Wheat gluten 1.0 L-monoderyl glutamate 0.1 Salt 0.45 Beef flavor seasoning 0.5 Filling material formulation - Chinese-style filling Chicken and vegetable oyster sauce Bamboo shoots 35 parts Green onions 8 parts Carrots 7 Green peas 4 Wood jellyfish 6 Chicken 24 Oyster sauce 0.9 Edible vegetable oil 3.5 Sugar 3 Spices 4.8 Sake 1.6 Monosodium L-glutamate 0.8 Cornstarch 2.4 100 Shred vegetables and meat into appropriate sizes in advance. The outer skin dough was prepared by kneading drained tofu (solid content 21%) using a crusher, and adding yam powder, wheat gluten, seasonings, etc. to adjust the dough. On the other hand, for the filling material (chicken and vegetable oyster sauce), stir-fry the chicken in oil according to the above recipe, then fry the vegetables and add seasonings and spices. Finally, cornstarch was added to make it viscous. The enveloping molding was carried out by hand molding. i.e. outer skin fabric
45g was stretched by hand, wrapped with 15g of filling material, and further formed into a flat oval shape. For the oil treatment, the molded product is immersed in frying oil at 120°C (4 minutes), and during this time the molded product is turned over and turned upside down several times to gradually expand it. then 160
It was immersed in frying oil at ℃ for 3 minutes for deep-frying treatment. [Example 2] Automatic polymerization type device (Leon Automatic Machine N-207 type)
Machine molding was carried out using Outer dough formulation Drained tofu (solid content 19%) 100 parts Wild potato powder 1.0 Salt 0.5 As for the filling material, 50% of the outer skin dough was added as a filling material. An outline of the manufacturing process is shown below.

[Table] → Rod-shaped molding → Flying →
product
〓120℃ for 4 minutes〓

Claims (1)

[Claims] 1. Using Japanese, Chinese, or Western dishes or side dishes as the filling material, make tofu dough.
For every 100 parts by weight, one or more of the following is added as a binder: mountain potato flour, gum arabic, polysaccharides such as carrageenan, proteins such as egg white, wheat gluten, starches such as waxy cornstarch, etc. at 0.1 to 15%. A new type of filled fried tofu that is made by wrapping and molding with an outer covering material containing parts by weight and then treating with oil.