JP3099112B2 - Method for producing frying for filling and product thereof - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried oil for filling and a product thereof, which is suitably used for inari sushi and the like. More particularly, the present invention relates to a specific tofu-like dough which is laminated on two sheets. And the like, and by performing a frying treatment, a hollow (bag-shaped) deep-fried fried food in which only the periphery of the surface on which the dough is superimposed is adhered. Just by cutting into pieces, it is possible to stuff sushi rice etc. into the inside without any special peeling work like a conventional product, without specially cutting off the inside. The method and its products.

[0002]

2. Description of the Related Art Various types of fried products for filling, which are used for inari sushi and the like, have been conventionally produced. As a typical production method, a method is used in which a fried fish produced by a conventional method is cut into two pieces, and then the tofu portion inside is cut open to form a hollow (bag-shaped) part of which is opened inside. Is raised. However, such a method requires a so-called peeling operation for cutting the interior of the fried fish one by one, which requires a great deal of labor.
In addition, this method has a problem that the frying is apt to be broken in the course of the work, so that this method is not suitable for mass-producing the frying for filling, because the working efficiency of the product manufacturing and the yield of the product are poor. .

As a method for solving such a problem, a method for producing a hollow fried product has been reported. For example, Japanese Unexamined Patent Publication (Kokai) No. 61-63257 discloses a method for producing a deep-fried product. A method is disclosed in which compressed air such as carbon dioxide gas or nitrogen gas is press-fitted, and a tofu portion inside the fried food is cut out to produce a hollow fried food.
However, according to this method, when the thickness of the fried fish is constantly maintained, the tofu portion inside the fried fish can be incised without much problem. If it is not maintained, it will be difficult to make an incision from the center of the tofu inside the fried fish. As a result, a thin portion and a thick portion are formed inside the obtained product, and when the filling is put into the obtained fried frying for filling, the thin portion is broken, and the appearance of the product is significantly impaired. Problem arises.

Japanese Patent Publication No. 4-43622 discloses a bag-shaped fried rice cake for Inari sushi, in which both sides of the fried rice are cut along the dividing line and the epithelium and lower skin. Disclosed are a fried sushi fried fried sushi, and a side skin cutting machine for the fried sushi fried sushi. However, these are intended to produce the fried sushi fried by cutting the side skin of the normal fried fried rice with the side skin cutting machine when producing the fried fried rice for the inari sushi by the automatic production machine for the sushi garnish. The technical content relates to an automatic inari sushi making machine. Looking at other methods, the conventional method is based on the incision of the tofu inside the fried food, and all methods are in the area of secondary processing of fried food produced by a conventional method. Does not come out, and also about the obtained product, the thickness of the fried skin is uneven,
For example, in the case of Inari sushi, it is inadequate, such as the sushi rice stored inside can be seen through from the outside, and the conventional method is to use high-quality fried oil for filling that is preferably used for Inari sushi etc. It was still in a situation where it could not be said to be sufficient as a manufacturing method.

[0005]

SUMMARY OF THE INVENTION Under such circumstances, the present inventors, in view of the above-mentioned prior art, have been able to surely solve the problems of the above-mentioned prior art, and provide a high-quality filling. As a result of intensive research with the aim of establishing a new manufacturing technology for fried chicken, using a specific tofu dough or the like made in two layers and frying it, it is possible to use a new tofu suitable for filling. The present inventors have found that a type of fried product can be efficiently mass-produced, and have completed the present invention. That is, the present invention can surely solve the above-mentioned problems of the related art, and has a configuration in which the inside of the fried fish is always cut out from a substantially central portion, and as a result, a thin product is formed inside the obtained product. An object of the present invention is to provide a method for producing a deep-fried filling for frying, which does not have a portion and a thick portion and can mass-produce a new type of deep-fried frying product that can be suitably used for filling. Further, the present invention is a filling deep-fried fried food obtained by laminating two specific tofu-like doughs and frying the same, wherein the periphery of the surface on which the dough is superimposed is joined, and the inside thereof is hollow. It is an object of the present invention to provide a new frying oil for filling, which is in a state (bag shape), wherein the frying skin has a uniform thickness and a uniform surface inside.

[0006]

According to an aspect of the present invention for solving the above-mentioned problems, a soymilk obtained by adding and mixing a coagulant to a soymilk obtained by a conventional method is put in a mold box. This is subjected to a first weak press treatment to prepare a tofu-like dough, and the obtained tofu-like dough is laminated into two sheets, and further subjected to a second strong press treatment to be subjected to a frying treatment. A method for producing fried frying for filling. Another embodiment of the present invention for solving the above-mentioned problem is to add a coagulant to a soymilk obtained by a conventional method, add a coagulant, mix the obtained mixture into a mold box, and add A filling characterized by subjecting the obtained tofu-like dough to two sheets as it is after performing the next to the second press treatment, or performing a frying process in a state where two slices of the tofu-like dough are layered. Production method for fried oil. Another embodiment of the present invention for solving the above-mentioned problem is to add a coagulant to a soymilk obtained by a conventional method, add a coagulant, mix the obtained mixture into a mold box, and add After performing the next weak press treatment, a roughly equal amount of mortar is added thereon, and a second press treatment is performed thereon to prepare a tofu dough,
A method for producing fried food for filling, comprising subjecting the obtained tofu-like dough to fried food. Further, the present invention for solving the above-mentioned problem has a desirable mode of the above-mentioned method for producing frying for filling, wherein the frying is a two-stage frying method. Further, another aspect of the present invention for solving the above-mentioned problem is a fried filling for filling obtained by stacking and frying tofu dough, which is manufactured by the above manufacturing method, wherein the dough is overlapped. The peripheral edge of the surface is joined and the inside is hollow (bag-like), and the fried skin has a uniform thickness and a uniform surface inside. Fried, for filling.

[0007]

Next, the present invention will be described in more detail. In the present invention, as the raw material soy milk, it is possible to use soy milk obtained by a conventional method, and it is not particularly limited.For example, the soy milk is obtained by immersing washed soybeans in water, Water is crushed and ground to obtain Kure.
It is manufactured by steaming at １００100 ° C., adding water after reaching warm temperature, cooling to 60-75 ° C., and pressing and filtering to separate okara. Soy milk contains 3-6% Brix, preferably 4%
-5%, protein solid content is 1.2-2.3% by weight (hereinafter,%
Abbreviated as 1.6), and preferably adjusted to 1.6 to 2%. A coagulant is added to and mixed with the soy milk to make the soy milk a mortar. In this case, as the coagulant, calcium sulfate, calcium chloride, magnesium chloride or the like is used in an amount of 0.1 to 0.4% based on the soy milk, It is preferably exemplified that 0.15 to 0.25% is added.

In the first aspect of the present invention, first, a mortar obtained by adding and mixing a coagulant to soymilk by the above method is placed in a mold box, for example, from 0.005 to 0%. .
1 kg / cm ² , preferably 0.01 to 0.06 kg /
1 to 20 minutes, preferably 2 to 10 minutes in cm ²
The tofu-like dough is manufactured by performing the following weak press treatment, and then the tofu-like dough is laminated on ^two sheets, and then further, for example, 0.1 to 0.4 kg / cm ² , preferably 0.15 to 0 The sheet is subjected to a second strong press treatment at 0.3 kg / cm ² for 1 to 60 minutes, preferably 5 to 20 minutes, and satisfactorily dehydrated to produce a sheet-like material. In this case, the moisture of the dough after pressing is 68 to 78%, preferably 70 to 7%.
It is desirable to set it to 5%. The purpose of the first press treatment is to dehydrate the crushed material to some extent,
In the next press treatment, the fabric is dehydrated to the final moisture, and the texture of the stacked fabric is easily joined. The purpose of the second press treatment is to dehydrate the dough to the final moisture and to join the overlapped dough. The conditions of each press treatment may be arbitrarily determined within a range in which the above object is achieved. Next, the sheet-shaped dough is cut into an appropriate size by a roll cutter or the like, and the cut material is fried to obtain a desired fried product. In this case, a two-stage frying process, ie, about 6 to 1 at about 110 to 120 ° C.
After frying for 2 minutes, preferably 7 to 10 minutes, further about 180 to 200 ° C., 6 to 12 minutes, preferably 7 to 10 minutes
It is desirable to fry for a minute. As the press method, mainly a normal press machine, for example, an air cylinder,
A hydraulic pump system, a weight system, and the like are exemplified as suitable ones, but the invention is not limited thereto, and an appropriate one can be used.

Next, in another embodiment of the present invention, the mortar obtained by adding and mixing a coagulant to soymilk by the above-mentioned method is put into a mold box of a press machine, and the above-mentioned primary to mortar is added. After the secondary press treatment, the obtained tofu-like dough is cut into an appropriate size, and the tofu-like dough is fried in a state in which the tofu-like dough is sliced or sliced to form a two-ply Process to make a product. in this case,
As the conditions of the press processing, it is desirable to perform the press processing stepwise under the first weak press processing conditions and the second press processing conditions. The tofu-like dough is sliced so that its thickness becomes approximately half. The frying process is preferably performed under the same conditions as the above-mentioned frying conditions.

Further, in another aspect of the present invention, the mortar obtained by adding and mixing a coagulant to soymilk by the above method was placed in a mold box and subjected to the first weak pressing. Thereafter, approximately the same amount of mortar is added thereto and subjected to the second press treatment to produce a sheet-like material. After this is cut into an appropriate size, the desired frying product is manufactured by frying under the same conditions as the above-described frying conditions.

According to the above-mentioned method, it is possible to produce a sheet-like dough by good dewatering, and to produce a deep-fried fried product in which the periphery of the surface on which the dough is superimposed is well joined by frying. As described above, the frying produced by the above method has a well-bonded peripheral portion of the surface on which the dough is superimposed, that is, a peripheral portion of the front and back skins of the fried material, and a hollow (bag-like) interior. The skins on the front and back of the fried fish are uniform in thickness and have a uniform surface inside. Therefore, for example, if a square-shaped frying is made into a triangular or square-shaped frying cut along the diagonal or center line of the surface, the inside of the frying is both opened and cut off without special peeling work. ,
On the inside, for example, it is possible to put a filling for Inari sushi, etc.Moreover, the thickness of the fried skin is uniform and hard to tear, for example, in the case of Inari sushi, the rice stored inside is transparent from the outside It is said that it can be a high quality product with a homogeneous appearance and excellent appearance without being seen
It has special features not found in conventional products.

[0012]

EXAMPLES The present invention will be specifically described below based on examples, but the present invention is not limited to the examples. Example 1 Raw soybeans were washed with water, immersed in water at 20 ° C. for 15 hours,
After grinding this while adding water, heat and stir in a steaming kettle,
When 95 ° C. was reached, water was added and cooled to 65 ° C. This is squeezed with a squeezer to separate into soy milk and okara, Brix
4.5% and a protein solid content of about 1.8% soymilk were obtained. 1 kg of 3% calcium chloride solution (coagulant solution) for 10 kg of this soymilk
Was added thereto with stirring to coagulate the soymilk, and a lumpy liquid in which the coagulated particles were dispersed was obtained. 5 kg of this dispersion is put into a 360 × 360 mm mold box of a press machine, and the load is 50 kg.
For 5 minutes to obtain a sheet-like material. Two pieces of this dough are overlapped, and the load is further 100 kg, 300
5kg each for 5 min.
A sheet dough having a water content of about 75% was obtained. This was cut to a surface size of about 45 × 45 mm with a roll cutter, and this was fried at about 115 ° C. for 9 minutes, and then fried at about 180 ° C. for 9 minutes to produce fried food. FIG. 2 shows the fried product (photograph) obtained in this example. For comparison, a normal product (photograph) is shown in FIG. In this fried food, the periphery of the surface on which the above-mentioned dough is superimposed is joined, and the inside is hollow (bag-like). The fried skin has a uniform thickness and a uniform surface inside. I was When this is cut into a triangular or square fried along the diagonal or center line of the surface, it is easy to do without specially removing the inside of the fried and special peeling work like a conventional product. It was possible to make sushi easily by filling the inside with sushi rice, for example. Moreover, because the thickness of the fried skin is uniform, when the filling is put into the fried food, the fried food will not be broken, and the rice stored inside will not be seen through from the outside. It was also possible to make a homogeneous and excellent high quality Inari sushi. In addition, when the fried chicken was used upside down, a homogeneous and beautiful looking Inari sushi could be produced.

Example 2 5 kg of a crushed dispersion obtained in the same manner as in Example 1 was placed in a mold box of the same press as in Example 1, and a load of 80 kg was applied.
Press processing was sequentially performed at 160 kg and 400 kg for 5 minutes each to obtain a sheet-like dough having a thickness of about 10 mm and a water content of about 73%. This is a roll cutter with a surface size of about 45 x 45m
m, and this was sliced into two pieces so that the thickness became half. The sliced surfaces of the two doughs were put together and superimposed, fried at about 115 ° C. for 9 minutes, and further fried at about 180 ° C. for 9 minutes to produce fried food. Fig. 4 shows the fried product (photograph) obtained in this example.
Shown in As in Example 1, the frying was performed by joining the peripheral edges of the skins on the front and back sides, and the inside was hollow (bag-like), and had the same performance as that of Example 1. .

Example 3 5 kg of a lumpy dispersion obtained in the same manner as in Example 1 was placed in a mold box of a press machine similar to that in Example 1 and subjected to a pressing process sequentially at a load of 80 kg for 5 minutes. The same dispersion was added in substantially the same amount, and pressed sequentially at loads of 80 kg, 160 kg and 400 kg for 5 minutes each to obtain a sheet-like dough having a thickness of about 10 mm and a moisture of about 71%. The dough was cut to a surface size of about 45 × 45 mm with a roll cutter. This was fried under the same conditions as in Example 1 to produce fried food. FIG. 3 shows the fried product (photograph) obtained in this example. As in Example 1, the frying was performed by joining the peripheral edges of the skins on the front and back sides, and the inside was hollow (bag-like), and had the same performance as that of Example 1. .

[0015]

As described in detail above, the present invention relates to a soybean milk obtained by adding and mixing a coagulant to a soymilk obtained by a conventional method, and putting the resulting mixture into a mold box. To prepare a tofu-like dough by applying a weak press treatment, and after laminating the obtained tofu-like dough, a second strong press treatment is further applied thereto, and this is fried. Pertains to a method for producing frying for filling and its products,
ADVANTAGE OF THE INVENTION According to this invention, the high-quality oil fried for stuffing which is optimal for stuffing sushi rice etc. can be manufactured easily. The frying according to the present invention is such that the periphery of the surface on which the dough is overlapped is joined, and the inside thereof is hollow (bag-like).
The fried skin has a uniform thickness and a uniform surface inside. If this is made into a triangular or square fried food cut along the diagonal or center line of the surface, it does not have to be specially peeled off the inside of the fried food like a conventional product, and without special peeling work, Inside, for example, sushi rice can be packed to easily make inari sushi.
In addition, even if a filling for inari sushi is placed inside, the fried rice is not easily broken, and the rice stored inside is not seen through from the outside, and it is a high quality product with a uniform appearance and excellent appearance It is possible.

[Brief description of the drawings]

FIG. 1 shows a normal product (photograph).

FIG. 2 shows a fried product (photograph) according to Example 1 of the present invention.

FIG. 3 shows a fried product (photograph) according to Example 3 of the present invention.

FIG. 4 shows a fried product (photograph) according to Example 2 of the present invention.

Continuation of front page (56) References JP-A-7-8198 (JP, A) JP-A-3-4762 (JP, A) JP-A-1-144946 (JP, A) JP-A-61-63257 (JP) , A) Hikaru Hei 5-63293 (JP, U) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/20

Claims (5)

(57) [Claims] 1. A soybean milk obtained by adding and mixing a coagulant to a soymilk obtained by an ordinary method, put in a mold box, and subjecting it to a first weak pressing treatment to obtain a tofu dough. After the prepared and obtained tofu-like dough is layered on two sheets, a second
A method for producing frying for filling, comprising subjecting the following strong pressing to frying. 2. A soybean milk obtained by adding and mixing a coagulant to a soymilk obtained by a conventional method, put into a mold box, and subjecting it to a first or second pressing treatment. A method for producing a deep-fried filling for filling, comprising: filing the obtained tofu-like dough as it is, or frying the sliced tofu-like dough in a state of two-ply. 3. A soybean milk obtained by adding and mixing a coagulant to a soymilk obtained by an ordinary method, put into a mold box, subjecting it to a first weak pressing treatment, and then applying A method for producing a deep-fried filling for filling, comprising adding a roughly equivalent amount of mashed material to the mixture, subjecting it to a second press treatment to prepare a tofu-like dough, and subjecting the obtained tofu-like dough to a frying treatment. 4. The method for producing frying for filling according to claim 1, wherein the frying is a two-stage frying method. 5. A fried food for filling produced by laminating tofu-like dough, produced by the production method according to claim 1 or 2, wherein the periphery of the surface on which the dough is superimposed is provided. The frying oil for filling as described above, wherein the frying is in a hollow state (bag shape), and the frying skin has a uniform thickness and a uniform surface inside.