JPH10127248A - Production of fried bean curd with high-concentration soybean milk - Google Patents
Production of fried bean curd with high-concentration soybean milkInfo
- Publication number
- JPH10127248A JPH10127248A JP8307009A JP30700996A JPH10127248A JP H10127248 A JPH10127248 A JP H10127248A JP 8307009 A JP8307009 A JP 8307009A JP 30700996 A JP30700996 A JP 30700996A JP H10127248 A JPH10127248 A JP H10127248A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- soymilk
- soy milk
- fried
- air
- 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]
【発明の属する技術分野】本発明は高濃度豆乳による油
揚げの製造方法に関し、生地が軟らかくて、味及び歯切
れの良い油揚げを効率良く製造できる方法を提供する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing deep-fried fried rice with high-concentration soymilk, and more particularly, to a method for efficiently producing deep-fried deep-fried fried rice with soft dough.
【0002】[0002]
【従来の技術】一般に、油揚げは加水量を多くした固形
分4〜5%程度の薄い豆乳を凝固するとともに、この凝
固物をそのまま砕かずに、或は一度砕いて型箱に流し入
れ、水を切りながら製品生地を平面でとり、これを裁断
して製造している。2. Description of the Related Art In general, fried rice coagulates a thin soymilk having a solid content of about 4 to 5% with an increased amount of water, and the coagulated material is not crushed as it is, or is crushed once and poured into a mold box to drain water. The product fabric is cut on a flat surface while being cut, and then cut.
【0003】即ち、従来の製法の一つの特徴は、油で揚
げる際に充分に膨化するように、薄い豆乳を用いて水分
の少ない豆腐から作る点にある。例えば、特開昭58ー
111654号公報には、味付け油揚げの製造方法に関
して、油揚げ生地(豆腐)は水の量が多くなりすぎると、
生地を油中加熱しても「のび」(膨化の程度)が低下するこ
とが記載されている(当該公報第2頁右上欄第17行〜
左下欄第1行参照)。[0003] That is, one feature of the conventional production method is that the soybean milk is made from low-moisture tofu using thin soymilk so as to be sufficiently expanded when fried with oil. For example, Japanese Patent Application Laid-Open No. 58-111654 discloses a method for producing a seasoned oil fried food, wherein the fried dough (tofu) contains too much water,
It is described that "growth" (degree of expansion) is reduced even if the dough is heated in oil (page 17, upper right column, line 17 to
(See the lower left column, first line).
【0004】また、型箱に流し入れて製品生地を平面で
とる点にも特徴があるが、これは豆乳を薄くして粘性を
小さくし、平面で生地をとり易くしているのである。Another feature is that the dough is poured into a mold box and the product dough is taken on a flat surface. This is because the soymilk is thinned to reduce the viscosity, and the dough is easily taken on a flat surface.
【0005】[0005]
【発明が解決しようとする課題】上記従来製法では、加
水量を多くした薄い豆乳で水分の少ない豆腐を作り、こ
の豆腐生地から油揚げを製造するため、水溶性大豆タン
パク成分の流失が多く、油揚げのテクスチャーが固くな
り、味や風味が充分でなく、旨みが少ない。また、豆乳
濃度の薄い分だけ豆乳の利用率が低くなり、歩留りが低
下するうえ、排水量も多い。In the above-mentioned conventional production method, tofu having a low moisture content is prepared from thin soymilk having a large amount of water, and fried food is produced from this tofu dough. Has a hard texture, lacks sufficient taste and flavor, and has little umami. Also, the lower the concentration of soy milk, the lower the utilization rate of soy milk, the lower the yield, and the greater the amount of drainage.
【0006】一方、従来製法は平面で生地をとるため、
生地の上下に水切りのための布目が付き、揚げ生地の布
目部分、即ち、皮の部分が固くなり、食したときの歯切
れが悪い。[0006] On the other hand, the conventional manufacturing method takes dough on a flat surface,
The top and bottom of the dough are textured for draining, and the textured portion of the fried dough, that is, the skin portion, becomes hard and crispy when eaten.
【0007】本発明は生地が軟らかくて、味及び歯切れ
の良い油揚げを効率良く製造することを技術的課題とす
る。[0007] It is a technical object of the present invention to efficiently produce deep-fried deep-fried dough with soft dough.
【0008】[0008]
【課題を解決するための手段】本発明者は、油揚げの製
法を鋭意研究した結果、濃厚豆乳を用いた凝固物をブロ
ック状に成形すること、濃厚豆乳を凝固する際に空気を
送給し、或は温湯を加えることなどにより、揚げ生地の
ソフト化と旨み及び生産性の向上とを図ることを着想
し、本発明を完成した。Means for Solving the Problems As a result of diligent studies on the method of producing fried food, the present inventor has found that a coagulated material using concentrated soy milk is formed into a block, and air is supplied when coagulating the concentrated soy milk. The present invention has been completed with the idea that the fried dough is softened and the taste and productivity are improved by adding hot water or the like.
【0009】即ち、本発明1は、固形分10%以上の高
濃度の豆乳を空気を送給しながら凝固剤で豆腐に凝固す
る工程と、凝固した豆腐を解砕する工程と、解砕した豆
腐をブロック状に成形する工程と、成形したブロック状
の豆腐を裁断する工程と、裁断した豆腐を揚げる工程と
から成ることを特徴とする高濃度豆乳による油揚げの製
造方法である。That is, the present invention 1 comprises a step of coagulating soymilk having a solid content of 10% or more at a high concentration into tofu with a coagulant while supplying air, a step of pulverizing the coagulated tofu, and A method for producing deep-fried soy milk using high-concentration soy milk, comprising a step of forming tofu into a block, a step of cutting the formed block of tofu, and a step of frying the cut tofu.
【0010】本発明2は、上記本発明1において、豆乳
を凝固する際に、高温の豆乳に豆乳量の15〜25重量
%の混合率で、85℃〜95℃の温湯を加えることを特
徴とするものである。The present invention 2 is characterized in that, in the above-mentioned present invention 1, when coagulating soymilk, hot water of 85 ° C to 95 ° C is added to high-temperature soymilk at a mixing ratio of 15 to 25% by weight of the amount of soymilk. It is assumed that.
【0011】本発明3は、上記本発明1又は2におい
て、高濃度の豆乳を空気を送給しながら豆腐に凝固する
に際して、豆乳絞り槽2から凝固槽5に供給管3及び流
量調整弁4を介して豆乳を供給可能にし、流量調整弁4
及び供給管3のいずれかに大気に連通する通気口6を設
けて、凝固槽5に向かって供給管4内を流れる豆乳によ
り生じる負圧で、通気口6を介して空気を流量調整弁4
及び供給管3のいずれかから吸引させて、凝固のときに
豆腐内に空気を抱き込み可能にしたことを特徴とするも
のである。According to the third aspect of the present invention, when the high-concentration soymilk is coagulated into tofu while supplying air, the supply pipe 3 and the flow control valve 4 from the soymilk squeezing tank 2 to the coagulation tank 5 in the first or second invention. Soy milk can be supplied through the flow control valve 4
A ventilation port 6 communicating with the atmosphere is provided in one of the supply pipes 3, and air is flowed through the ventilation port 6 by a negative pressure generated by soymilk flowing in the supply pipe 4 toward the coagulation tank 5.
And air is sucked from any one of the supply pipes 3 so that air can be held in the tofu at the time of coagulation.
【0012】本発明4は、上記本発明1〜3のいずれか
において、凝固剤が、硫酸カルシウムと塩化マグネシウ
ムの2種混合製剤、及びグルコノデルタラクトンと硫酸
カルシウムと塩化マグネシウムの3種混合製剤などであ
ることを特徴とするものである。[0012] The present invention 4 relates to any one of the above-mentioned inventions 1 to 3, wherein the coagulant is a mixed preparation of two kinds of calcium sulfate and magnesium chloride, and a three mixed preparation of glucono-delta-lactone, calcium sulfate and magnesium chloride. And so on.
【0013】[0013]
【発明の実施の形態】上記豆乳は高濃度の豆乳であり、
その濃度は一般的に固形分10%以上、好ましくは12
%以上、より好ましくは12%〜16%程度であり、磨
砕大豆から常法により製造する豆乳と、市販の大豆蛋白
粉又は豆乳粉末から調製した豆乳の両方を含む。また、
常法による豆乳とは、常法により磨砕大豆を熱水抽出
した豆乳、即ち、磨砕大豆に水を加えて沸騰させ、大豆
滓(いわゆるオカラ)を濾過した後の豆乳や、磨砕大豆
の呉汁から予め大豆滓を分離した後にこの呉汁を加熱し
た豆乳などをいう。BEST MODE FOR CARRYING OUT THE INVENTION The soymilk is a high-concentration soymilk,
Its concentration is generally at least 10% solids, preferably 12%.
% Or more, more preferably about 12% to 16%, and includes both soymilk produced from ground soybeans by a conventional method and soymilk prepared from commercially available soybean protein powder or soymilk powder. Also,
Soy milk by the conventional method is soy milk obtained by extracting ground soybeans with hot water, i.e., soy milk after adding water to the ground soybeans, boiling the soybean slag (so-called okara), and grinding soybeans. And soy milk obtained by separating soybean slag from soybean soup before heating the soybean soup.
【0014】上記豆乳は濃厚なので、豆乳の凝固は基本
的に絹こし豆腐の製法と同様或は類似のものとなる。豆
腐の凝固は空気を送給しながら行い、豆乳の凝固物に空
気を抱き込み可能にする。上記空気の送給は凝固槽への
緩やかな空気の供給(自然供給を含む)が好ましく、例え
ば、本発明3に示すように(図1参照)、豆乳絞り槽2か
ら凝固槽5に供給管3及び流量調整弁4を介して豆乳を
供給する場合には、流量調整弁4又は供給管3に大気に
連通する通気口6を設けて、凝固槽5に向かって供給管
4内を豆乳が供給される際に、豆乳の流れにより生じる
負圧で、空気が通気口6を介して流量調整弁4又は供給
管3に吸引されて、凝固槽5内に空気が緩やかに供給さ
れ、豆乳凝固物に空気が含有されるようにすると良い。Since the above-mentioned soy milk is thick, the coagulation of the soy milk is basically the same as or similar to the method of producing silken tofu. The coagulation of the tofu is performed while supplying air, so that the air can be entrapped in the coagulated material of the soymilk. The above air supply is preferably performed by gently supplying air (including natural supply) to the coagulation tank. For example, as shown in the present invention 3 (see FIG. 1), a supply pipe from the soymilk squeezing tank 2 to the coagulation tank 5 is provided. In the case of supplying soymilk through the flow control valve 3 and the flow control valve 4, the flow control valve 4 or the supply pipe 3 is provided with a ventilation port 6 communicating with the atmosphere, so that the soymilk flows through the supply pipe 4 toward the coagulation tank 5. At the time of supply, air is sucked into the coagulation tank 5 by the negative pressure generated by the flow of the soymilk through the vent 6 to the flow control valve 4 or the supply pipe 3, and the air is gently supplied into the coagulation tank 5. It is good to make the thing contain air.
【0015】一方、上記豆乳の凝固に際しては、本発明
2に示すように、高温の豆乳に温湯を加えることが好ま
しく、これにより、豆乳温度は高温域から余り下がらな
い状態で凝固適正温度に調整される。例えば、油揚げの
従来製法では、凝固剤に塩化マグネシウムなどを使用す
るため、高温の薄い豆乳に直ちに冷水(びっくり水)を加
えて65℃程度にまで温度を急速に下げ、上記凝固剤に
適した温度域にする必要があった。蓋し、薄い豆乳を高
温下で凝固させると、凝固速度が速過ぎて凝固ムラが生
じるので、これを防止するためである。これに対して、
本発明2では、高温の豆乳に、冷水ではなく温湯を所定
の混合率で加えることにより、従来のように温度を低下
させることなく、豆乳温度を高温に保持するか、或は若
干下げるだけで、凝固剤の種類に余り影響されずに豆乳
を円滑に凝固しようとするものである。本発明2では、
豆乳温度が比較的高く、濃厚な豆乳の粘性もある程度低
くなるため、基本的に凝固速度が速い場合でも凝固ムラ
が生じにくい。尚、豆乳に入れる温湯の温度は一般的に
85℃〜95℃であるが、90℃程度が好ましい。ま
た、温湯の混合率は豆乳に対して一般的に15〜25重
量%であるが、20重量%程度が好ましい。温湯の温度
及び混合率は凝固剤の種類に応じて適宜許容範囲内で変
化させると良い。On the other hand, when coagulating the soymilk, as shown in the present invention 2, it is preferable to add hot water to the high-temperature soymilk, so that the soymilk temperature is adjusted to an appropriate coagulation temperature in a state where the temperature does not drop much from the high temperature range. Is done. For example, in the conventional method of frying, in order to use magnesium chloride or the like as a coagulant, immediately add cold water (surprising water) to high-temperature thin soy milk and rapidly lower the temperature to about 65 ° C., which is suitable for the coagulant. It was necessary to be in the temperature range. This is because, when the lid is covered and the thin soy milk is coagulated at a high temperature, the coagulation speed is too high and coagulation unevenness occurs. On the contrary,
In the present invention 2, by adding hot water to hot soymilk at a predetermined mixing ratio instead of cold water, the soymilk temperature is maintained at a high temperature or reduced only slightly, without lowering the temperature as in the related art. It is intended to coagulate soy milk smoothly without being affected by the type of coagulant. In the present invention 2,
Since the temperature of the soymilk is relatively high and the viscosity of the concentrated soymilk is also reduced to some extent, even when the coagulation speed is basically high, uneven coagulation hardly occurs. In addition, the temperature of hot water to be added to soymilk is generally 85 ° C to 95 ° C, but is preferably about 90 ° C. The mixing ratio of hot water is generally 15 to 25% by weight based on soymilk, but is preferably about 20% by weight. The temperature and mixing ratio of the hot water may be appropriately changed within an allowable range according to the type of the coagulant.
【0016】上記豆乳を凝固させた豆腐は一度ある程度
解砕し、型箱などに投入してエアプレス(自動成形機)或
は重しなどで適度に脱水してブロック状に成形する。こ
れは揚げ生地の水分調整のためであり、表面が馴らされ
る程度の成形が好ましい。本発明では、濃厚豆乳を凝固
することで、水分の多い絹こし状の豆腐が生成するが、
この豆腐はそのままでは脱水成形がしにくいため、一度
解砕して水分が抜け易くしてから成形するのである。但
し、豆腐を過剰に解砕すると、豆腐に抱き込んだ空気が
再び排出されてしまう恐れがあるので、解砕度合には注
意を要する。また、この解砕時に、適当な具材を入れる
と、具材入り油揚げなどを製造することもできる。The tofu obtained by coagulating the soymilk is once crushed to some extent, put into a mold box or the like, and is appropriately dehydrated by an air press (automatic molding machine) or a weight to form a block. This is for adjusting the moisture content of the fried dough, and it is preferable to form the fried dough so that the surface is adapted. In the present invention, by coagulating the concentrated soy milk, silky tofu with a high moisture content is generated,
This tofu is difficult to dewater and mold as it is, so it is crushed once to make it easy for moisture to escape, and then molded. However, if the tofu is excessively crushed, the air held in the tofu may be exhausted again, so care must be taken in the degree of crushing. In addition, at the time of this crushing, if appropriate ingredients are added, it is possible to manufacture fried ingredients and the like.
【0017】上記凝固剤は、塩化マグネシウム、硫酸カ
ルシウムや塩化カルシウム等の2価金属塩、或はグルコ
ノデルタラクトン、乳酸、リンゴ酸やクエン酸等の酸類
などのように、常法で使用する豆乳凝固用の処理剤をい
う。豆乳への混合率も常法の範囲でよい。当該凝固剤は
温湯に予め溶解させたものを豆乳に混入しても良い。こ
の場合には、前述した豆乳凝固時の温湯の混合操作を凝
固剤の混合操作で兼ねさせることができ、油揚げ全体の
製造操作が簡略になる。上述したように、本発明では濃
厚豆乳を用いるため、凝固速度の速い塩化マグネシウム
も円滑に使用でき、凝固剤の具体例としては、本発明4
に示すように、硫酸カルシウムと塩化マグネシウムの2
種混合製剤、及びグルコノデルタラクトンと硫酸カルシ
ウムと塩化マグネシウムの3種混合製剤などである。硫
酸カルシウムと塩化マグネシウムの2種混合製剤を使用
すると、塩化マグネシウムによる味の向上と、硫酸カル
シウムによる脱水作業の効率化を同時に図れる利点があ
るうえ、混合により凝固適正温度の幅が広がって、凝固
作業が安定化する。また、グルコノデルタラクトンと硫
酸カルシウムと塩化マグネシウムの3種混合製剤を使用
すると、主にグルコノダルタラクトンにより保水性を促
進できるとともに、豆乳に高温凝固特性を付与できる。The coagulant is used in a conventional manner such as divalent metal salts such as magnesium chloride, calcium sulfate and calcium chloride, or acids such as glucono-delta-lactone, lactic acid, malic acid and citric acid. A treatment agent for coagulating soymilk. The mixing ratio to the soymilk may be in the range of a conventional method. The coagulant previously dissolved in hot water may be mixed with soymilk. In this case, the mixing operation of the hot water at the time of coagulating the soymilk can be combined with the mixing operation of the coagulant, thereby simplifying the manufacturing operation of the whole frying. As described above, since concentrated soybean milk is used in the present invention, magnesium chloride having a high coagulation rate can also be used smoothly.
As shown in the figure, calcium sulfate and magnesium chloride
And a mixed preparation of glucono delta lactone, calcium sulfate and magnesium chloride. The use of a mixture of two types of calcium sulfate and magnesium chloride has the advantage of improving the taste of magnesium chloride and improving the efficiency of dehydration work with calcium sulfate at the same time. Work is stabilized. In addition, when a mixed preparation of glucono-delta-lactone, calcium sulfate, and magnesium chloride is used, water retention can be promoted mainly by gluconodaltalactone, and high-temperature coagulation properties can be imparted to soymilk.
【0018】成形したブロック状の豆腐を裁断する工程
は、大きなブロックを油揚げに適した大きさに裁断する
もので、裁断されたスライス片の上下面は基本的に新し
い裁断面となる。尚、当該裁断工程では、型箱から取り
出した大きな塊の豆腐を一度適度の小ブロック状に切っ
てからスライサーでスライス片に裁断することが基本で
あるが、大塊状の豆腐をそのままスライス片に切り分け
ても差し支えない。In the step of cutting the formed block-shaped tofu, a large block is cut into a size suitable for frying, and the upper and lower surfaces of the sliced slice basically have a new cut surface. In the cutting step, it is basically to cut a large lump of tofu taken out of the mold box into small blocks once and then cut it into slices with a slicer. It does not matter if you cut it.
【0019】裁断した豆腐を揚げる工程は基本的に常法
で良く、通常の油揚げの揚げ工程のように、裁断した豆
腐生地を110〜120℃程度の低温で揚げて豆腐を充
分に膨化させ、次いで180℃程度の高温で2段揚げし
て張りを持たせるようにしても良いし、豆腐生地を軽く
水切りして200℃程度の高温で1段揚げしても差し支
えない。但し、本発明の油揚げの製法はうす揚げ、寿司
揚げなどに適用することが基本であるが、厚揚げ、生揚
げなどを始め、様々な用途の揚げ類に適用することを排
除するものではない。得られた油揚げを調味液で味付け
して味付け油揚げにすることもできる。The step of frying the cut tofu may be performed by a conventional method, and the cut tofu dough is fried at a low temperature of about 110 to 120 ° C. to sufficiently expand the tofu as in the normal frying step of fried fish. Then, it may be fried at a high temperature of about 180 ° C. to give a tension, or the tofu dough may be lightly drained and fried at a high temperature of about 200 ° C. for one step. However, the method for producing fried oil of the present invention is basically applied to light fried food, sushi fried food, and the like, but does not exclude application to fried foods for various uses such as thick fried food, fresh fried food, and the like. The obtained fried oil can be seasoned with a seasoning liquid to make a fried oil fried.
【0020】[0020]
(1)本発明では濃厚豆乳を用いて保水量の多い絹こし状
の豆腐を作り、油揚げにするため、得られた油揚げの生
地は軟らかく、食したときの歯切れが良い。また、濃厚
豆乳の使用により、従来製法に比べて豆乳への加水量が
少なくて済み、水溶性大豆タンパク成分の流出が少ない
ため、豆腐組織が生地に充分に残り、豆腐の味と風味が
活かされて、旨みのある油揚げができる。(1) In the present invention, silky tofu having a large water retention capacity is produced using concentrated soymilk and fried, so that the fried dough obtained is soft and crisp when eaten. In addition, the use of concentrated soy milk requires less water to be added to soy milk than conventional methods, and the outflow of water-soluble soy protein components is small, so that the tofu tissue remains on the dough and the taste and flavor of the tofu are utilized. Then, you can fry with a delicious taste.
【0021】(2)本発明では、豆腐をブロック状に成形
して油揚げの大きさに裁断するので、生地の両面が新し
い裁断面になって従来製法のような布目が付かず、油揚
げの皮が固くならない。また、生地を平面でとる従来製
法で量産する場合には、平面でとる型箱を多数並べる必
要があり、設備面積が広大になるが、本発明では、ブロ
ック状の豆腐を揚げ生地の大きさに裁断するため、設備
をコンパクトに省スペース化できる。(2) In the present invention, the tofu is formed into a block shape and cut to the size of fried food. Does not become stiff. In addition, when mass-producing the dough on a flat surface by the conventional production method, it is necessary to arrange a large number of mold boxes on a flat surface, and the equipment area becomes large.However, in the present invention, the block-shaped tofu is fried and the size of the dough is large. The equipment can be compact and space-saving.
【0022】(3)本発明では、濃厚豆乳を使用する分だ
け、豆乳の利用率が高くなり、歩留りも改善されるう
え、排水量が少なくて済む。(3) In the present invention, the utilization rate of soymilk is increased, the yield is improved, and the amount of drainage is reduced by the use of concentrated soymilk.
【0023】(4)豆乳の凝固に際して、空気を送給して
豆腐中に空気を抱き込ませるので、揚げ工程では空気の
膨張により生地の膨化が促進され、得られた油揚げをよ
り一層ふっくらと軟らかく仕上げられる。豆腐に空気を
含有させる場合、豆乳濃度が薄い従来製法では、豆乳の
粘性が小さくて空気が抜け易く、豆腐に空気を抱き込ま
せることが容易でない。これに対して、本発明では、使
用する豆乳が濃厚なので、豆乳の粘性が大きくて空気が
抜けにくい。このため、豆腐の空気含有密度を大きく増
して、油揚げの膨化が円滑になる。また、上記膨化の円
滑化により、揚げ工程が例えば2/3程度に短縮化し、
油揚げの生産性を向上できる。さらに、空気を抱き込ま
せる製法により、豆乳の煮熟時に生じる泡を過剰に排除
する必要がなく、消泡剤の使用量は従来製法に比して例
えば半分程度に低減され、製造コストを削減できる。(4) At the time of coagulation of soy milk, air is supplied to embrace the air in the tofu, so that in the frying process, expansion of the dough is promoted by expansion of the air, and the obtained fried food is further plumped. Finished softly. When air is contained in tofu, in the conventional production method having a low concentration of soy milk, the viscosity of the soy milk is small and air is easily released, and it is not easy to embrace the air in the tofu. On the other hand, in the present invention, since the soymilk to be used is thick, the viscosity of the soymilk is large and air is hard to escape. Therefore, the air content density of the tofu is greatly increased, and the frying of the tofu is expanded smoothly. In addition, the smoothing of the puffing shortens the frying process to, for example, about 2/3,
The frying productivity can be improved. Furthermore, by the method of embracing air, it is not necessary to eliminate excessively bubbles generated during boiling of soy milk, and the amount of defoamer used is reduced to, for example, about half that of the conventional method, thereby reducing manufacturing costs. it can.
【0024】(6)本発明2では、豆乳を凝固する場合、
85℃〜95℃の温湯を加えて豆乳温度を高く保持する
ため、濃厚豆乳の粘度は低い状態にあり、凝固温度が高
くても(即ち、凝固速度が速くても)凝固ムラが生じにく
い。このため、従来製法のように、びっくり水を加えて
65℃程度に豆乳温度を大きく下げて凝固ムラを起こさ
ないようにする必要がなく、豆乳の凝固を迅速化して油
揚げの生産性を高められるとともに、グルコノデルタラ
クトンのような高温凝固特性を有する凝固剤の使用も可
能であり、凝固剤の種類の自由度も大きくできる。(6) In the present invention 2, when coagulating soymilk,
Since the temperature of soymilk is kept high by adding hot water of 85 ° C to 95 ° C, the viscosity of the concentrated soymilk is in a low state, and even if the coagulation temperature is high (that is, even if the coagulation speed is high), uneven coagulation hardly occurs. For this reason, unlike the conventional manufacturing method, it is not necessary to add surprising water to greatly lower the soymilk temperature to about 65 ° C. so that coagulation unevenness does not occur, and it is possible to speed up the coagulation of soymilk and increase the productivity of frying. In addition, a coagulant having a high-temperature coagulation property such as glucono-delta-lactone can be used, and the degree of freedom of the type of coagulant can be increased.
【0025】(7)豆乳の凝固物(絹こし状豆腐)を一度細
かく砕き、成形するため、豆腐の水分を調整して生地を
密にでき、油揚げのテクスチャーを適正化できる。(7) Since the coagulated material of soymilk (silk-like tofu) is once finely crushed and formed, the moisture of the tofu can be adjusted to make the dough dense and the texture of fried oil can be optimized.
【0026】[0026]
【実施例】図1は油揚げ製造装置の要部概略系統図であ
り、図1に基づいて油揚げの製造原理を述べる。先ず、
大豆を水に浸け、磨砕し、煮釜1で蒸煮してタンパク成
分などを熱水抽出し、絞り器2で豆乳を大豆滓から分離
し、得られた豆乳を供給管3及び流量調整弁4を介して
凝固器5に送って、温湯を加え、凝固剤を同時に入れて
豆乳を凝固する。この場合、流量調整弁4には大気に連
通する通気口6が開口し、豆乳が絞り器2から凝固器5
に供給されると、豆乳の流れで生じる負圧により通気口
6から凝固器5内に空気が自然吸引され、凝固器5内の
豆乳に空気を送給可能に構成される。但し、大豆滓を分
離した絞り器2内の豆乳は一旦豆乳槽に貯留してから、
凝固器5に供給するようにしても良い。そして、凝固し
た豆腐を解砕機7で一旦細かく砕き、砕いた豆腐を型箱
又は自動成形機8に投入し、脱水成形し、得られたブロ
ック状の豆腐を油揚げに適した大きさに裁断機10で裁
断し、この豆腐生地をフライヤー11で揚げて油揚げを
製造するのである。DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a schematic system diagram of a main part of an apparatus for producing frying, and the principle of producing frying will be described with reference to FIG. First,
Soybeans are soaked in water, ground, steamed in a cooking pot 1 to extract protein components and the like with hot water, soymilk is separated from soybean slag by a squeezer 2, and the obtained soymilk is supplied to a supply pipe 3 and a flow control valve. The coagulator 5 is sent to the coagulator 5 through 4 and hot water is added thereto. In this case, a ventilation port 6 communicating with the atmosphere is opened in the flow control valve 4 so that the soy milk is removed from the squeezer 2 through the coagulator 5.
When air is supplied to the soymilk, the air is naturally sucked into the coagulator 5 from the vent 6 by the negative pressure generated by the flow of the soymilk, and the air can be supplied to the soymilk in the coagulator 5. However, the soymilk in the squeezer 2 from which the soybean slag has been separated is once stored in the soymilk tank,
It may be supplied to the coagulator 5. Then, the coagulated tofu is once finely crushed by a crusher 7, and the crushed tofu is put into a mold box or an automatic molding machine 8, subjected to dehydration molding, and the obtained block-shaped tofu is cut into a size suitable for frying. The food is cut at 10 and the tofu dough is fried at a fryer 11 to produce fried oil.
【0027】以下、油揚げのより詳細な製造具体例を述
べる。 《製造実施例1》通常のうす揚げの実施例を述べる。即
ち、常法に従い、磨砕大豆に水を加えて沸騰させ、煮熟
の終わった呉汁を圧搾濾過して固形分濃度12%の濃厚
豆乳を得た。そして、図1に示すように、85℃程度の
高温状態にある濃厚豆乳を絞り器2から供給管3を介し
て凝固器5に約920cc/秒の流量で送りながら、上述
のように、流量調整弁3の通気口6から空気を自然吸引
し、1000cc/cm2の条件下で空気を凝固器5に送給す
るとともに、豆乳量の約20%の混合率で90℃の温湯
を加え、同時に塩化マグネシウムと硫酸カルシウムから
成る2種混合の凝固剤を0.5重量%程度の割合で加え
て撹拌し、凝固したあと、6〜8分間熟成させた。Hereinafter, a more specific example of the production of fried food will be described. << Manufacturing Example 1 >> An example of ordinary thin fried food is described. That is, in accordance with a conventional method, water was added to the ground soybeans, the water was boiled, and the boiled soup was pressed and filtered to obtain thick soymilk having a solid content of 12%. Then, as shown in FIG. 1, while feeding the concentrated soy milk at a high temperature of about 85 ° C. from the squeezer 2 to the coagulator 5 through the supply pipe 3 at a flow rate of about 920 cc / sec, as described above, Air is naturally sucked from the vent 6 of the regulating valve 3 and air is fed to the coagulator 5 under the condition of 1000 cc / cm 2 , and hot water of 90 ° C. is added at a mixing ratio of about 20% of the soymilk amount, At the same time, a mixture of two kinds of magnesium chloride and calcium sulfate was added at a ratio of about 0.5% by weight, stirred, coagulated, and aged for 6 to 8 minutes.
【0028】上記豆乳の凝固物を解砕機7に移してある
程度砕き、砕いた凝固物を縦50cm、横45cm、高
さ15cmの型箱に70〜80℃の条件下で投入し、空
気圧方式の自動プレス機8により10分間程度軽く脱水
成形した。この場合、解砕を過剰に行うと豆腐内の空気
が逃げる恐れがあるため、軽い解砕に止めた。また、成
形はほとんど自重で固まる程度、即ち、軽く表面が馴ら
される程度で充分であり、プレス圧が強すぎると、豆腐
生地をフライヤー11に入れた場合、縦伸びが著しくて
製品としての形状を損なうために、プレス圧には注意を
要する。The coagulated soymilk is transferred to a crusher 7 and crushed to some extent. The crushed coagulated material is put into a mold box having a length of 50 cm, a width of 45 cm and a height of 15 cm at 70 to 80 ° C. Dehydration molding was performed lightly for about 10 minutes by an automatic press machine 8. In this case, if the crushing was excessively performed, the air in the tofu could escape, so light crushing was stopped. Further, the molding is almost enough to harden under its own weight, that is, the surface is lightly adapted, and if the pressing pressure is too strong, when the tofu dough is put into the fryer 11, the longitudinal elongation is remarkable and the shape as a product is remarkably increased. Care must be taken with the press pressure to damage it.
【0029】成形を終えた豆腐を専用カッターで一旦ブ
ロック状に切り分け、冷却水槽内で品温5〜10℃程度
に充分冷却して生地を引き締め、裁断し易くした後、水
切りをして油揚げに適した一定の大きさに裁断した。裁
断された豆腐生地をフライヤー11に移し、植物油を用
いて低温部を100℃〜120℃程度に、高温部を18
0℃〜200℃程度に夫々設定して、2段揚げにより油
揚げを製造した。[0029] The molded tofu is once cut into blocks by a special cutter, cooled sufficiently in a cooling water tank to a temperature of about 5 to 10 ° C to tighten the dough to make it easier to cut, and then drained and fried. It was cut to a suitable fixed size. The cut tofu dough is transferred to a fryer 11, and the low-temperature portion is set to about 100 ° C. to 120 ° C. and the high-temperature portion is set to 18
Oil fried was manufactured by two-stage frying, each set at about 0 ° C to 200 ° C.
【0030】尚、寿司揚げの製造方法は、生地の大きさ
並びに揚げ時間が若干異なるのを除けば、上記うす揚げ
と基本的に同じであるため、省略する。The method for producing sushi fried food is basically the same as the above light fried food, except that the size of the dough and the fry time are slightly different, so that the description is omitted.
【0031】《試験例》上記製造実施例1で得られた油
揚げに対して、固形分5%の薄い豆乳を使用し、他の条
件は製造実施例1と同様に設定して、空気を送給しなが
ら凝固した豆腐生地より得られた油揚げを比較例1と
し、また、空気の送給を省略して、他の条件は製造実施
例1と同様に設定して得られた豆腐生地を比較例2とし
て、三種類の試料のテクスチャー及び食味などを比較し
た。<< Test Example >> Thin fried soybean milk having a solid content of 5% was used for the fried food obtained in Production Example 1, and the other conditions were set in the same manner as in Production Example 1, and air was sent. The fried food obtained from the tofu dough coagulated while feeding was set as Comparative Example 1, and the tofu dough obtained by setting the same conditions as in Production Example 1 except that the air supply was omitted was compared. As Example 2, the texture, taste, and the like of three types of samples were compared.
【0032】製造実施例1では、揚げ生地がソフトで歯
切れが良く、豊かな旨みがあった。揚げ工程時の膨化も
スムーズであり、凝固に際して豆腐への空気の抱き込み
は良好であった。これに対して、薄い豆乳を用いた比較
例1では、揚げ生地が固く、歯切れ及び旨みが実施例1
より劣っていた。揚げ工程では膨化に時間を要し、且
つ、ふっくらした状態が不足していた。これは、主に、
薄い豆乳により水分の少ない豆腐生地を揚げたこと、並
びに、薄い豆乳の使用により豆腐内への空気含有率がそ
れほど上がらなかったためと推定できる。また、空気送
給を省いた比較例2では、揚げ生地はそれなりにソフト
であり、歯切れ及び旨みは比較例1より勝っていた。但
し、揚げ工程ではふっくらとした膨化の点で実施例1に
は及ばなかったが、一方で、膨化の程度は比較例1より
は改善されていた。In Production Example 1, the fried dough was soft, crispy, and had a rich taste. The expansion during the frying process was smooth, and the air was well entrapped in the tofu during coagulation. On the other hand, in Comparative Example 1 using thin soy milk, the fried dough was hard,
Was worse. In the frying process, it took a long time to expand, and the plump state was insufficient. This is mainly
It can be presumed that the tofu dough with less moisture was fried by the thin soy milk and that the air content in the tofu did not increase so much by using the thin soy milk. Further, in Comparative Example 2 in which the air supply was omitted, the fried dough was soft as such, and the crispness and taste were superior to Comparative Example 1. However, the frying process did not reach the level of Example 1 in terms of plumping, but the degree of puffing was improved as compared with Comparative Example 1.
【図1】油揚げ製造装置の要部概略系統図である。FIG. 1 is a schematic system diagram of a main part of a frying apparatus.
1…煮釜、2…絞り器、3…豆乳の供給管、4…流量調
整弁、5…凝固器、6…通気口、7…解砕機、8…成形
機、10…裁断機、11…フライヤー。DESCRIPTION OF SYMBOLS 1 ... Boiler, 2 ... Squeezer, 3 ... Supply pipe of soymilk, 4 ... Flow control valve, 5 ... Coagulator, 6 ... Vent, 7 ... Crusher, 8 ... Molding machine, 10 ... Cutting machine, 11 ... Flyer.
Claims (4)
を送給しながら凝固剤で豆腐に凝固する工程と、凝固し
た豆腐を解砕する工程と、解砕した豆腐をブロック状に
成形する工程と、成形したブロック状の豆腐を裁断する
工程と、裁断した豆腐を揚げる工程とから成ることを特
徴とする高濃度豆乳による油揚げの製造方法。1. A step of coagulating soy milk having a solid content of 10% or more at a high concentration into a tofu with a coagulant while supplying air, a step of pulverizing the coagulated tofu, and a step of converting the pulverized tofu into blocks. A method for producing deep-fried soymilk, comprising a step of forming, a step of cutting the formed block-shaped tofu, and a step of frying the cut tofu.
量の15〜25重量%の混合率で、85℃〜95℃の温
湯を加えることを特徴とする請求項1に記載の高濃度豆
乳による油揚げの製造方法。2. The method according to claim 1, wherein when coagulating the soymilk, hot water at a temperature of 85 ° C. to 95 ° C. is added to the hot soymilk at a mixing ratio of 15 to 25% by weight of the soymilk amount. A method for producing fried rice with concentrated soy milk.
に凝固するに際して、豆乳絞り槽(2)から凝固槽(5)に
供給管(3)及び流量調整弁(4)を介して豆乳を供給可能
にし、流量調整弁(4)及び供給管(3)のいずれかに大気
に連通する通気口(6)を設けて、凝固槽(5)に向かって
供給管(4)内を流れる豆乳により生じる負圧で、通気口
(6)を介して空気を流量調整弁(4)及び供給管(3)のい
ずれかから吸引させて、凝固のときに豆腐内に空気を抱
き込み可能にしたことを特徴とする請求項1又は2に記
載の高濃度豆乳による油揚げの製造方法。3. When coagulating high concentration soy milk into tofu while feeding air, the soy milk squeezing tank (2) is supplied to the coagulation tank (5) via a supply pipe (3) and a flow control valve (4). A soy milk can be supplied, and a ventilation port (6) communicating with the atmosphere is provided in one of the flow control valve (4) and the supply pipe (3), and the inside of the supply pipe (4) is directed toward the coagulation tank (5). Negative pressure caused by flowing soy milk, vent
The air is sucked from one of the flow control valve (4) and the supply pipe (3) through the (6), so that the air can be held in the tofu at the time of coagulation. Or the method for producing fried rice with high-concentration soy milk according to 2.
シウムの2種混合製剤、及びグルコノデルタラクトンと
硫酸カルシウムと塩化マグネシウムの3種混合製剤など
であることを特徴とする請求項1〜3のいずれか1項に
記載の高濃度豆乳による油揚げの製造方法。4. The method according to claim 1, wherein the coagulant is a mixture of two kinds of calcium sulfate and magnesium chloride, and a mixture of three kinds of glucono-delta-lactone, calcium sulfate and magnesium chloride. The method for producing fried food with high-concentration soy milk according to any one of the preceding claims.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP30700996A JP3600946B2 (en) | 1996-10-31 | 1996-10-31 | Method for producing deep-fried soybean milk |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP30700996A JP3600946B2 (en) | 1996-10-31 | 1996-10-31 | Method for producing deep-fried soybean milk |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH10127248A true JPH10127248A (en) | 1998-05-19 |
JP3600946B2 JP3600946B2 (en) | 2004-12-15 |
Family
ID=17963925
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP30700996A Expired - Lifetime JP3600946B2 (en) | 1996-10-31 | 1996-10-31 | Method for producing deep-fried soybean milk |
Country Status (1)
Country | Link |
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JP (1) | JP3600946B2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100320091B1 (en) * | 1999-06-03 | 2002-01-10 | 최효광 | Soft fried bean curd and processing method thereof |
KR100335156B1 (en) * | 1999-06-04 | 2002-05-04 | 최경문 | Raw fried bean curd and processing method thereof |
JP2018014897A (en) * | 2016-07-25 | 2018-02-01 | 株式会社高井製作所 | Manufacturing method and manufacturing device of thick fried tofu |
CN110063376A (en) * | 2018-01-22 | 2019-07-30 | 湖南湘勇盛农产品开发有限公司 | A kind of processing method of fried bean curd |
-
1996
- 1996-10-31 JP JP30700996A patent/JP3600946B2/en not_active Expired - Lifetime
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100320091B1 (en) * | 1999-06-03 | 2002-01-10 | 최효광 | Soft fried bean curd and processing method thereof |
KR100335156B1 (en) * | 1999-06-04 | 2002-05-04 | 최경문 | Raw fried bean curd and processing method thereof |
JP2018014897A (en) * | 2016-07-25 | 2018-02-01 | 株式会社高井製作所 | Manufacturing method and manufacturing device of thick fried tofu |
CN110063376A (en) * | 2018-01-22 | 2019-07-30 | 湖南湘勇盛农产品开发有限公司 | A kind of processing method of fried bean curd |
Also Published As
Publication number | Publication date |
---|---|
JP3600946B2 (en) | 2004-12-15 |
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