JPS61234753A - Production of oil-fried and frozen processed bean curd - Google Patents

Abstract

PURPOSE:To produce the titled vegetable protein food having excellent taste and palatability, high handleability and nutrient value and cookable easily, by adding ingredient and seasoning to ground bean curd, heating and coagulating the mixture, frying in oil, and freezing and aging the product. CONSTITUTION:Bean curd is ground in pasty state and mixed with ingredients such as vegetable, meat, etc., and a seasoning. The mixture is usually filled in a container and coagulated by heating under a condition to keep the core temperature to 80-90 deg.C for 15 min. The obtained processed bean curd is fried in an oil, frozen, and left stand in a freezer to effect the freeze-denaturation of proteins and obtain the objective product.

Description

【発明の詳細な説明】 近年日本人の食生活は急速に同上し飽食時代を迎えてい
るが、摂取蛋白質の内容をみると植物性蛋白１：比へ動
物性蛋白の摂取証が多く、それに附随する脂質類摂取の
弊害が成人病の一要因になりている。[Detailed Description of the Invention] In recent years, the dietary habits of Japanese people have rapidly changed to the above, and we are entering an era of overeating. However, when looking at the protein intake, the ratio of animal protein to 1:1 is higher than that of vegetable protein. The accompanying harmful effects of fat intake are one of the causes of adult diseases.

そのため従来の日本食が栄養学上極めてバランスのとれ
たものであることが見匝され、日本を紘しめ米国Ｃ；お
いても大きな話題になっている。For this reason, traditional Japanese food is considered to be nutritionally extremely well-balanced, and has become a hot topic not only in Japan but also in the United States.

一方、日本の家庭における調理は年々省力化の方向にあ
り、そのまま或いは簡単な調理（：よって食べられる料
理へと進展している。On the other hand, cooking in Japanese households is becoming more labor-saving year by year, and the trend is towards dishes that can be eaten as they are or simply cooked.

発明者は以上のような背景のもとで、優秀な植物性蛋白
質の一つである豆腐の加工品（二ついて長年研究を行な
い、良質でしかも高純度の蛋白質を簡単な調理法で、し
かもおいしく食べられる食品として、加工油揚げ凍り豆
腐をつくることに成功したのである。Against the above background, the inventor has conducted many years of research on processed products of tofu, which is one of the excellent vegetable proteins, and has developed a high-quality and highly pure protein using a simple cooking method. They succeeded in making processed deep-fried frozen tofu as a delicious food.

以下本発明を詳細Ｃ二連べる。The present invention will be described in detail below.

浸漬した大豆を粉砕・蒸蒸し、蛋白質その他の成分を溶
出させ繊維質を除去して得られた豆乳Ｃ二塩化カルシウ
ム・塩化マグネシウム・硫酸カルシウム・グルコノデル
タラクトン等の凝固剤を加えて豆腐となし、これを水分
７５〜８５％まで圧搾する。Soybean milk C obtained by crushing and steaming soaked soybeans to elute proteins and other components and remove fibers is mixed with coagulating agents such as calcium dichloride, magnesium chloride, calcium sulfate, and glucono delta-lactone, and then mixed with tofu. None, this is squeezed to a moisture content of 75-85%.

この豆腐の水分は希望する製品のやわらかさにより調整
するが、ここまでは通常の豆腐作りの技術なそのまま採
用する。The moisture content of this tofu can be adjusted depending on the desired softness of the product, but up to this point the technique used for making tofu has been used as is.

次に圧搾°冷却した豆腐なカッターミキサーで調味料や
澱粉等の品質改良剤を加えて粉砕しペースト状となし、
好みによりそのまま又は前処理した野菜類・海藻類・肉
類等の具を適宜選択して混合したのち、適当な大きさ又
は適当な型の容器に充填し加熱凝固させる。Next, use a cutter mixer to press and cool the tofu, add seasonings and quality improvers such as starch, and grind it into a paste.
After selecting and mixing ingredients such as vegetables, seaweed, meat, etc., either as they are or pretreated according to preference, the ingredients are filled into a container of an appropriate size or shape and heated to solidify.

加熱方法は蒸気が一般的だが熱風や熱水中でもよい。The heating method is generally steam, but hot air or hot water may also be used.

中心温度８０℃〜９０℃を１５分間位維持する。Maintain the center temperature at 80°C to 90°C for about 15 minutes.

下表のよう（＝７９℃以下だと充分結着しないし又９１
°Ｃ以上だとスが通ってしまう。As shown in the table below (if it is below 79℃, it will not bind sufficiently, and 91
If it is above °C, the gas will pass.

（※　豆腐水分　７８％） 加熱凝固後のものは容器からあけて適当な大きさく好ま
しくは厚み１０朋〜２（１１１程度）Ｃ切断し１８０℃
〜１９０℃の植物油で揚げて冷蔵庫で冷却後、−２℃以
下で凍結する。(* Moisture content of tofu: 78%) After heating and coagulating, open the tofu from the container, cut it into an appropriate size, preferably 10 to 2 (about 111 cm) thick, and boil at 180°C.
Fry in vegetable oil at ~190°C, cool in the refrigerator, and freeze at -2°C or lower.

この氷結点は水分が少ないほど又は調味料や澱粉等の品
質改良剤を添加することＣ：よって低下する。This freezing point decreases as the water content decreases or by adding quality improvers such as seasonings and starch.

凍り豆腐の場合、−１０℃〜−１５℃で凍らせてのちＣ
ニー２℃〜−３℃で２〜３週間放置して蛋白質の凍結変
性を行なわせスポンジ組織をつくる。For frozen tofu, freeze it at -10℃ to -15℃ and then
The mixture is left at 2°C to -3°C for 2 to 3 weeks to freeze-denature the protein and create a sponge tissue.

（以下−回凍らせた豆腐を冷凍庫亀：放置して凍結変性
を起こさせることを熟成という） 凍結・熟成によって豆腐内部（：氷の結晶ができそれが
大きくなることＣ：よって、濃縮された蛋白質の変性が
進行し、解氷時に氷の結晶が解けて空洞ができることに
よって組織ができ上がる。(Hereinafter, tofu that has been frozen twice is left to freeze and undergo freezing denaturation, which is called ripening.) Freezing and aging produce ice crystals inside the tofu (: ice crystals form and become larger). Protein denaturation progresses, and when the ice thaws, ice crystals melt and cavities form, forming tissues.

熟成期間は長くすればしりかすした組織ができ、又短く
すればやわらかい組織ができる。If the ripening period is long, a rough texture will be produced, and if the ripening period is shortened, a soft texture will be produced.

−２℃〜−９℃くらいの比較的高温で凍結・熟成させた
場合には氷の結晶は大きくなり従って解氷後も組織が荒
くなり、−１０℃〜−１９℃くらいでは組織はやや細か
くなる。When frozen and aged at a relatively high temperature of -2°C to -9°C, the ice crystals become large and the structure becomes rough even after thawing, whereas at around -10°C to -19°C the structure becomes slightly finer. Become.

一２ｏ℃〜−２９℃くらいではさら（二組線は細かくな
り、そして−３０℃以下で凍結・熟成させた場合には組
ａｈ非常１；細かくなり解氷後は凍結する簡の状態Ｃ；
近い組織になり食感も生［：近いものとなる。At around -20°C to -29°C, it becomes even finer (the second set of lines becomes fine, and when frozen and aged at -30°C or lower, group ah is extremely 1; it becomes fine and freezes after thawing, state C);
The structure will be similar and the texture will be similar.

蛋白質の凍結変性の進行は一２℃〜−５℃が最も速く温
度が低くなる（：つれて遅くなる。Freeze denaturation of proteins progresses fastest at -2°C to -5°C, and becomes slower as the temperature decreases.

凍結・熟成の温度や時間については、希望する組織（：
応じて適当に調整することができる。Regarding freezing/ripening temperature and time, please contact the desired organization (:
It can be adjusted appropriately.

凍結変性の進行は、テクスデネロメーター（：よる組織
の怒さの増加やアルカリ性溶液における溶解度の低下Ｃ
：より判定できる。The progress of freeze denaturation is measured by the texdenerometer (C): an increase in tissue stiffness and a decrease in solubility in alkaline solutions.
: Can be judged more easily.

本発明は、上述のように豆腐を一旦すりつぶ丁から色々
な具を混入することが可能となり、この具の混入により
食料品として色々な趣向なこらすことが出来ることにな
り、再び加熱して凝固させる。In the present invention, as mentioned above, it is possible to mix tofu with various ingredients once it is ground, and by adding these ingredients, it is possible to make it into various tastes as a food product, and it can be heated again. Let solidify.

この加熱凝固したものを油で揚げるから扱いやすい製品
となり、且つ味覚上揚げた方が大豆本来の香ばしさが出
てきておいしい製品となる０この製品を更口冷凍室に放
置して熟成させ凍結変性を行なわせるから凍結変性の程
度を色々と選択することにより希望する食感を有する製
品となり、味が向上し煮物等儂二利用した時龜；煮汁の
吸収が非常（：よ（又煮くずれをしない製品となる。This heated and coagulated product is fried in oil, making it an easy-to-handle product, and in terms of taste, frying brings out the natural aroma of soybeans, making it a delicious product.The product is left in a cold storage room to ripen and freeze. By selecting various degrees of freezing and denaturation, the product can have the desired texture, improve the taste, and when used for boiled foods, etc. This is a product that does not.

このように本発明は味付けして油で揚げた豆腐を適当な
温度で凍結・熟成させること（二より、組織を改良し味
と食感を向上させ、さらＩ：扱いやすく調還しやすい栄
養価の高い植物性蛋白食品としての加工油揚げ凍り豆腐
を提供できる秀れた特長を発揮する０ 以下に実施例を挙げて本発明をさらに具体的！＝説明す
る。In this way, the present invention involves freezing and ripening seasoned and fried tofu at an appropriate temperature (Secondly, improving the structure and improving taste and texture; The present invention will be explained in more detail with reference to Examples below.

〔実施例１〕 常法通り豆乳に凝固剤を入れて木綿豆腐をつくるＯ この豆腐の水分はおよそ８０％とする０水槽で冷却した
豆腐９０ＫＰと調味料３．’７７０　Ｊｉ’（砂糖１，
６０ＯＮ”・食塩５００１Ｆ・しょうゆ１，４００／−
・カッオニキス１８０．Ｐ・グルタミン酸ソー４ｆ９０
ｉＰ）を高速カッターで約１０分間粉砕・混合しペース
ト状とな゛　し、煎ごま２００ｉＰと味付けしたニンジ
ンへ０００１・シイタケｉ、５ｏｏｉＦ・コンブ９００
？を加え均−Ｃ：混合する０ 混合後型箱に充填し蒸し庫で中心温度８４℃〜８８℃を
１５分間維持し加熱凝固させるＯ凝固後は釜からあけて
１６℃１ｍ角のサイコロ状に切断して、１８０℃〜１９
０℃の植物油で揚げる。[Example 1] Make firm tofu by adding a coagulant to soy milk in the usual way. The water content of this tofu is about 80%. 90 KP of tofu cooled in a water tank and 3. seasonings. '770 Ji' (sugar 1,
60ON”・Salt 5001F・Soy sauce 1,400/-
・Katonykiss 180. P-glutamic acid 4f90
Grind and mix ip) with a high-speed cutter for about 10 minutes to make a paste, add 200 iP of roasted sesame seeds, seasoned carrots, 0001, Shiitake I, 5ooiF, and kelp 900.
? Add and homogenize - C: Mix 0 After mixing, fill in a mold box and heat and solidify in a steamer by maintaining a center temperature of 84°C to 88°C for 15 minutes O After solidifying, open from the pot and cut into 1m square dice at 16°C Cut and heat at 180℃~19
Fry in vegetable oil at 0°C.

冷蔵庫で＋２℃〜＋３℃くらいまで冷却後、−２０℃の
冷凍庫に入れて凍らせてそのまま２４時間放置し熟成さ
せる。After cooling it in the refrigerator to about +2°C to +3°C, put it in a -20°C freezer to freeze and leave it for 24 hours to ripen.

冷凍庫から出して解氷すると加工油揚げ凍り豆腐ができ
る。When you take it out of the freezer and thaw it, you can make processed fried tofu.

これはそのまま食べてもよいし又煮物等にした場合、煮
くずれはなく煮汁の吸収も非常によく、しかもソフトで
味・食感とも（：極めて良好である０ 〔実施例２〕 常法通り豆乳に凝固剤を入れて木綿豆腐をつくる。This can be eaten as is, or when boiled, it does not fall apart and absorbs the broth very well, and is soft and has an extremely good taste and texture.0 [Example 2] As usual Make firm tofu by adding a coagulant to soy milk.

この豆腐の水分はおよそ７８％とする。The moisture content of this tofu should be approximately 78%.

水槽で冷却した豆腐９０へと調味料３，９５０ｉＰＣ砂
糖１，４００ｙ−・食塩６００ノ・しょうゆ１，４００
ｉＰ・ビーフェキス４５０ｉＩ−・グルタミン酸ソーダ
１００ｉ！−）を高速カッターで約１０分間粉砕・混合
しペースト状となし、車箱に充填し蒸し庫で中心温度８
６℃〜８８℃を１５分間維持し加熱凝固させる。To the tofu cooled in the water tank, add 3,950 iPC of seasoning, 1,400 y of sugar, 600 y of salt, and 1,400 y of soy sauce.
iP・Beefex 450iI-・Sodium glutamate 100i! -) was crushed and mixed for about 10 minutes using a high-speed cutter to form a paste, which was then packed into a car box and placed in a steamer at a center temperature of 8.
The temperature is maintained at 6°C to 88°C for 15 minutes to solidify by heating.

凝固後は型からあけで厚み２ＱｊＥＩＩの短冊状ｉ：切
断して、１８０℃〜１９０℃の植物油で揚げる。After solidification, open the mold, cut into strips with a thickness of 2QjEII, and fry in vegetable oil at 180°C to 190°C.

冷蔵庫で＋２℃〜＋３℃くらいまで冷却後、−１０℃の
冷凍庫（：入れて凍らせてそのまま１６時間放置し熟成
させる。Cool it in the refrigerator to about +2°C to +3°C, then put it in the -10°C freezer (:), freeze it, and leave it for 16 hours to ripen.

冷凍庫から出して解氷すると加工油揚げ凍り豆腐ができ
る。When you take it out of the freezer and thaw it, you can make processed fried tofu.

これは実施例１と同様、そのままでも又煮物等でも扱い
やすくソフトで味・食感とも（：極めて良好である。As in Example 1, it is easy to handle as it is or in boiled dishes, is soft, and has an extremely good taste and texture.

昭和６０年４月１０日 出願人　　登喜和冷凍食品株式会社 発明者　　登　　内　　武　　男 特許　昭６０−７６１１２号手続補正書手続補正書 昭和６０年５月１８日 ２、発明の名称　　加工油揚げ凍り豆腐の製造方法３、
補正をする者 事件との関係　特許出願人 登喜和冷凍食品株式会社 ６、補正の対象　　明細書中「発明の詳細な説明」の欄
この製品を更に冷凍室に放置して熟成させ凍本願に関し
明細書中下記の箇所を補正する。April 10, 1985 Applicant Tokiwa Frozen Foods Co., Ltd. Inventor Takeo Tonouchi Patent No. 1988-76112 Procedural Amendment Written Procedural Amendment May 18, 1985 2. Title of Invention Manufacture of processed deep-fried frozen tofu Method 3,
Relationship with the case of the person making the amendment Patent applicant Tokiwa Frozen Foods Co., Ltd. 6, subject of the amendment ``Detailed Description of the Invention'' section of the specification The following parts of the document have been corrected.

記 １　第７頁第２行目から第１３行目の「本発明は、・・
・・有する製品となり、」とあるを次のように補正する
。Note 1: “The present invention...
The phrase ``is a product that has...'' has been amended as follows.

「本発明は、上述のように豆腐を一旦丁りっぷ丁ことに
より調味料や色々な具を混入することが可能となり、こ
の調味料や具の混入により食料品として色々な趣向をこ
ら丁ことが出来るようになる。``As mentioned above, the present invention makes it possible to mix seasonings and various ingredients by chopping tofu once, and by mixing the seasonings and ingredients, it can be used as a food product with various tastes. You will be able to do things.

この加熱凝固したものを油で揚げることにより扱いやす
い製品となり、且つ味覚上揚げた方が大豆本来の査はし
さが比できておいしい製品となる。By frying this heated and coagulated product in oil, it becomes a product that is easier to handle, and in terms of taste, frying allows you to compare the original flavor of soybeans, resulting in a more delicious product.

粘度性を行わせ、且つ凍結変性の程度を色々と選択する
ことにより、希望する食感を有する製品となり、」 昭和６０年５月１８日By adjusting the viscosity and selecting various degrees of freeze denaturation, we can create products with the desired texture.'' May 18, 1985

Claims (1)

【特許請求の範囲】[Claims] 豆腐をすりつぶしてペースト状とし、これに調味料およ
び具を混合したのち、加熱凝固させて加工豆腐をつくり
、この豆腐を油で揚げたのち冷凍し、更に冷凍庫に放置
して蛋白質の凍結変性を行って製品とすることを特徴と
する加工油揚げ凍り豆腐の製造方法。Tofu is ground into a paste, mixed with seasonings and ingredients, heated and coagulated to produce processed tofu, fried in oil, frozen, and left in the freezer to freeze-denature the protein. A method for producing processed fried tofu frozen tofu.