JPH0614736A - Production of fried tofu for cooking - Google Patents
Production of fried tofu for cookingInfo
- Publication number
- JPH0614736A JPH0614736A JP4213169A JP21316992A JPH0614736A JP H0614736 A JPH0614736 A JP H0614736A JP 4213169 A JP4213169 A JP 4213169A JP 21316992 A JP21316992 A JP 21316992A JP H0614736 A JPH0614736 A JP H0614736A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- coating powder
- film
- cooking
- coating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、業務用、家庭用を問わ
ず簡便に調理できる揚出し豆腐の製造方法に関するもの
で、木綿豆腐や絹ごし豆腐等の生豆腐、充填豆腐の他、
冷凍保存用に配合された豆腐、分離大豆蛋白や乾燥豆乳
粉から製造された豆腐等、いずれの豆腐についても使用
することができる。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried tofu which can be easily cooked for both commercial and domestic purposes. In addition to raw tofu such as cotton tofu and silken tofu, filled tofu,
Any tofu, such as tofu formulated for frozen storage, tofu produced from soybean protein isolate or dried soymilk powder, can be used.
【０００２】[0002]
【従来技術とその問題点】調理用の揚出し豆腐の製造方
法としては、特開平２−１５０２４７号公報に開示され
たものが知られている。この方法は、水切りをしていな
い豆腐の表面に小麦粉、かたくり粉、デンプン等から選
択される素材を主成分とする衣粉を付け、これを耐熱容
器に密封した状態で加熱冷却処理をして衣粉膜を豆腐の
表面に形成する構成を採用している。2. Description of the Related Art As a method for producing fried tofu for cooking, one disclosed in Japanese Patent Laid-Open No. 2-150247 is known. In this method, the surface of the tofu that has not been drained is coated with flour whose main component is a material selected from wheat flour, starch, starch, etc., and this is sealed in a heat-resistant container and heated and cooled to coat it. It adopts a structure in which a powder film is formed on the surface of tofu.
【０００３】しかしながら、この方法では、豆腐表面の
水分が多いために、衣粉が豆腐と結着する前に粉が溶け
てしまい、しかも、その状態で密封加熱されるために豆
腐とは十分に結着しないまま衣粉膜が形成されてしまう
状態となる。従って、これを調理する際に豆腐から衣粉
膜がはずれたり、油揚時に鍋やフライパンの底に衣粉膜
が密着してしまう等の不都合がある。However, according to this method, since the tofu surface has a large amount of water, the powder melts before the binding of the tofu to the tofu, and since the tofu is hermetically heated in that state, the tofu is sufficient. The powder film is formed without binding. Therefore, when cooking this, there is a problem that the coating film comes off from the tofu, and the coating film adheres to the bottom of the pan or frying pan during frying.
【０００４】[0004]
【技術的課題】本発明は、簡便に調理できるようにした
揚出し豆腐の製造方法において、豆腐と衣粉膜との結着
力を高めることを技術的課題としたものである。TECHNICAL PROBLEM The present invention has a technical object to increase the binding force between tofu and a coating film in a method for producing fried tofu which can be easily cooked.
【０００５】[0005]
【技術的手段】この技術的課題を解決するための技術的
手段は、（イ）整形した豆腐の表面の水分を減少させ、
（ロ）その表面に衣粉を付着し、（ハ）その状態で蒸気
加熱を施して衣粉と豆腐とを結着させ、（ニ）冷却又は
急速冷凍を行うこと、である。[Technical Means] Technical means for solving this technical problem include (a) decreasing the water content on the surface of the shaped tofu,
(B) Attaching the clothing powder to the surface, (c) applying steam heating in that state to bind the clothing powder and the tofu, and (d) cooling or quick freezing.
【０００６】また、第二の技術的手段は、上記の製造方
法において、蒸気加熱に代え、衣粉を付着した豆腐を遠
赤外線又は熱風で加熱することであり、第三の技術的手
段はこれらの製造方法において、豆腐に衣粉を付着する
前に豆腐の少なくとも表面を加熱すること、である。[0006] The second technical means is to heat the tofu adhered with the clothing powder with far infrared rays or hot air in place of the steam heating in the above manufacturing method. In the manufacturing method of above, at least the surface of the tofu is heated before the coating powder is attached to the tofu.
【０００７】[0007]
【技術的手段の作用】豆腐は、喫食時に提供される大き
さ、例えばサイコロ状等に整形される。整形した豆腐の
表面に付着される衣粉は、豆腐の表面の水分が減少させ
られているため、豆腐に接触させた段階でその接触部分
のみが僅かの水分によって溶かされ、豆腐表面に密着す
る。[Functions of Technical Means] Tofu is shaped into a size provided at the time of eating, for example, a dice shape. Since the water content on the surface of the tofu is reduced, the clothing powder attached to the surface of the shaped tofu is melted only by a small amount of water at the stage of contact with the tofu and adheres to the surface of the tofu. .
【０００８】豆腐表面の水分を減少させる方法として
は、豆腐の上下に布巾をおいて若干重しを載せて吸い取
ったり、風を当てて風乾したりする方法を採用すること
ができる。また、豆腐への衣粉の付着は、豆腐を粉内を
通過させたり、衣粉を吹きつけたりすることによって行
えば良い。As a method of reducing the water content on the surface of the tofu, a method may be employed in which a cloth is placed on the top and bottom of the tofu and a little weight is put on the tofu to absorb the air, or air is blown to dry. The coating of the tofu on the tofu may be performed by passing the tofu through the powder or spraying the tofu.
【０００９】その状態で、蒸気を使用して豆腐を加熱す
ると、蒸気の水分が作用して、豆腐表面に密着している
衣粉の表面を溶かし、衣粉同志を互いに密着させて皮膜
を形成し、衣粉膜全体を強固に豆腐に結着させることが
できることになる。次いで、この衣粉膜付き豆腐を容器
に収納する前又は後に冷却乃至急速冷凍させ、製品が完
成されることになる。尚、この豆腐を冷凍保存する場合
には、耐凍性を付与できる配合及び製造工程によって得
た豆腐を使用すれば良い。In that state, when the tofu is heated using steam, the water content of the steam acts to melt the surface of the clothing powder adhered to the surface of the tofu and bring the clothing powders into close contact with each other to form a film. However, the entire coating film can be firmly bound to the tofu. Then, the tofu with the coating film is cooled or rapidly frozen before or after being stored in a container to complete the product. When the tofu is stored in a frozen state, the tofu obtained by the compounding and manufacturing process capable of imparting freeze resistance may be used.
【００１０】蒸気加熱は、衣粉を付着させた豆腐を蒸気
ボックス内に収納して蒸気を充満させる方法や、蒸気を
充満させたトンネル内を通過して行えば良い。この場
合、衣粉自体を殺菌するために加熱温度を８５℃以上に
保つことが望ましい。また、衣粉膜の形成は、衣粉の配
合によって温度が若干相違するが、大豆タンパクの変性
防止を考慮しながら温度及び加熱時間を調整すれば良
く、一般的には、高温で短時間の加熱を行うことが望ま
しい。尚、衣粉は、小麦粉、たかくり粉、でんぷん等か
ら選択される素材を主成分とする公知の衣粉を使用する
が、衣粉膜の結着力の強化を図るために、衣粉にカード
ラン等の糖類系熱凝固剤や卵白、大豆タンパクを配合す
ることが望ましい。The steam heating may be carried out by a method in which the tofu to which the clothes are attached is stored in a steam box to fill the steam, or by passing through a steam-filled tunnel. In this case, it is desirable to keep the heating temperature at 85 ° C. or higher in order to sterilize the clothing powder itself. In addition, although the temperature of the coating film may be slightly different depending on the composition of the coating powder, the temperature and heating time may be adjusted in consideration of the denaturation prevention of soybean protein. It is desirable to perform heating. In addition, as the coating powder, a known coating powder whose main component is a material selected from wheat flour, squid flour, starch, etc. is used. It is desirable to blend a sugar-based heat coagulant such as orchid, egg white, and soybean protein.
【００１１】衣粉を付着した豆腐を遠赤外線を用いて熱
風加熱すると、衣粉が豆腐表面に焼き付けられるため、
衣粉膜の水分を少なくすることができ、豆腐との結着力
を一層高めることができる（請求項２）。When the tofu to which the clothing is adhered is heated with far-infrared rays with hot air, the clothing is baked on the surface of the tofu.
It is possible to reduce the water content of the clothing film and further enhance the binding strength with tofu (claim 2).
【００１２】また、豆腐に衣粉を付着する前に豆腐の表
面が加熱されると、豆腐表面のタンパクが引き締まり、
これを冷却した際における豆腐のドリップが少なくな
る。従って、後工程で付着させる衣粉を更に強力に豆腐
と結着させることができる（請求項３）。この加熱は熱
湯加熱、蒸気加熱及び温風加熱のいずれをも採用するこ
とができるが、温風加熱を採用する場合には、その段階
ですでに表面の水分が減少しているため、冷却後直ちに
衣粉を付着させることができる。Further, when the surface of the tofu is heated before the tofu is coated with the coating powder, the protein on the surface of the tofu is tightened,
The tofu drip when cooled is reduced. Therefore, the clothing powder to be attached in the subsequent step can be more strongly bound to the tofu (claim 3). For this heating, any of hot water heating, steam heating and warm air heating can be adopted. However, when hot air heating is adopted, the water content on the surface has already decreased at that stage, so after cooling The clothing powder can be immediately applied.
【００１３】本発明方法においては、衣粉に味付けを施
したり、七味や胡麻等を混合して使用することができ
る。また、豆腐自体に、その製造工程において梅肉等の
果実、魚介類、海藻、野菜等をフレーク状、ミンチ状に
して混合させたり、これらのエキス分を混入したものを
使用することもできる。[0013] In the method of the present invention, it is possible to season the clothing powder, or mix Shichimi and sesame seeds before use. It is also possible to use tofu itself in the production process with fruits such as plum meat, seafood, seaweed, vegetables and the like in the form of flakes or mince, or a mixture of these extracts.
【００１４】[0014]
【本発明の効果】豆腐と衣粉膜との結着力を高められる
結果、製造工程や調理途中において衣粉膜が剥離するお
それがなく、その取扱も容易となり、しかも、揚げ上が
り品にベタツキが出ない利点がある。また、遠赤外線や
熱風で豆腐を加熱して豆腐表面の水分が少なくなると、
油揚時における油の酸化を軽減できると共に、油上がり
の色合いが良く、コロモを柔らかく仕上げられる利点が
ある。更に、遠赤外線を使用した場合には、遠赤外線の
浸透作用によって、豆腐を短時間に確実に殺菌して型崩
れを防止できる利点もある。As a result of increasing the binding force between the tofu and the coating film, the coating film is not likely to peel off during the manufacturing process or during cooking, and its handling is easy, and the fried product is not sticky. There is an advantage that does not come out. Also, when the tofu is heated with far infrared rays or hot air and the water content on the tofu surface decreases,
Oxidation of oil at the time of frying can be reduced, the color tone after oil is good, and the colomo can be finished softly. Further, when far infrared rays are used, there is an advantage that the tofu can be surely sterilized in a short time by the penetration effect of the far infrared rays to prevent the shape loss.
Claims (3)
その表面に衣粉を付着した後、その状態で蒸気加熱を施
して衣粉と豆腐とを結着させた後冷却又は急速冷凍を行
う調理用揚出し豆腐の製造方法。1. The water content of the surface of the shaped tofu is reduced,
A method of producing fried tofu for cooking, which comprises applying clothing powder to the surface of the surface, heating the resulting material with steam to bind the clothing tofu, and then cooling or quick-freezing.
外線による熱風加熱を行う請求項１に記載の調理用揚出
し豆腐の製造方法。2. The method for producing fried tofu for cooking according to claim 1, wherein the tofu to which clothes are adhered instead of steam is heated with hot air by far infrared rays.
とも表面を加熱する請求項１又は２に記載の調理用揚出
し豆腐の製造方法。3. The method for producing fried tofu for cooking according to claim 1, wherein at least the surface of the tofu is heated before adhering the clothing powder to the tofu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4213169A JP2799532B2 (en) | 1992-06-30 | 1992-06-30 | Manufacturing method of fried tofu for cooking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4213169A JP2799532B2 (en) | 1992-06-30 | 1992-06-30 | Manufacturing method of fried tofu for cooking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0614736A true JPH0614736A (en) | 1994-01-25 |
| JP2799532B2 JP2799532B2 (en) | 1998-09-17 |
Family
ID=16634704
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4213169A Expired - Fee Related JP2799532B2 (en) | 1992-06-30 | 1992-06-30 | Manufacturing method of fried tofu for cooking |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2799532B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008099643A (en) * | 2006-10-20 | 2008-05-01 | Tanakashiyoku:Kk | Processed soybean curd and method for producing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02150247A (en) * | 1988-11-30 | 1990-06-08 | Kiyohiro Nagai | Fried bean curd for instant cooking |
| JPH02308767A (en) * | 1989-05-20 | 1990-12-21 | Takahashi Shoten:Kk | Production of new bean curd made of silk-strained bean curd as matrix |
-
1992
- 1992-06-30 JP JP4213169A patent/JP2799532B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02150247A (en) * | 1988-11-30 | 1990-06-08 | Kiyohiro Nagai | Fried bean curd for instant cooking |
| JPH02308767A (en) * | 1989-05-20 | 1990-12-21 | Takahashi Shoten:Kk | Production of new bean curd made of silk-strained bean curd as matrix |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008099643A (en) * | 2006-10-20 | 2008-05-01 | Tanakashiyoku:Kk | Processed soybean curd and method for producing the same |
| JP4614934B2 (en) * | 2006-10-20 | 2011-01-19 | 株式会社タナカショク | Processed tofu and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2799532B2 (en) | 1998-09-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |