JPH0160227B2 - - Google Patents

Description

Detailed Description of the Invention [Industrial Field of Application] This invention relates to the processing of fried tofu, such as aburaage, namaage, and ganmodoki, using a formed dough prepared from tofu or a kneaded product of protein and water as a raw material. The present invention relates to methods for producing products produced by heating, and in particular to methods for producing these products with improved color tone.

[Conventional technology]

The color tone of fried foods is originally thought to be due to the aminocarbonyl reaction that occurs in high-temperature oil, and improvements have been made by adding sugars that easily react with amino acids (as described in JP-A-55-50867). ). For fried tofu, see JP-A-55-50873 and JP-A-57-
2653, etc., but in all of these, sugars that easily react with amino acids are added before the dough is prepared, and then used after being dispersed in the dough.

[Problem that the invention seeks to solve]

When the present inventor was considering treating the surface of fried tofu dough with a coagulant as one of the means to improve the structure and texture of fried tofu products, he discovered that this treatment would significantly change the color tone of the product. It was discovered that it has a whitening effect. Deep-fried tofu is generally preferred to have a bright golden color, so-called golden brown. Therefore, unless the above-mentioned whitening effect is prevented or improved, the structure and texture improvement effect of the coagulant treatment on the surface of the dough will be affected. I can't take advantage of it. In addition, the method of adding sugars to the dough as described above has not been able to achieve a satisfactory effect of improving color tone.

[Means for solving problems]

Although the details of the mechanism by which the surface of fried tofu dough becomes white when treated with a coagulant and the reason why there is almost no improvement effect even when adding sugars to the dough are unknown, the present inventor Thinking that proteins and coagulant cations may combine on the surface to form a film with opaque properties, we considered performing an intensive color tone improvement treatment on the surface. It was found that when brought into contact with a sugar-containing liquid, a fried tofu product with a good color tone could be obtained. That is, this invention:
This is a method for producing fried tofu that consists of contacting the surface of a formed dough for fried tofu with a liquid containing sugar that reacts with amino acids.

This invention will be explained in detail below.

[Effect]

In this invention, the fried tofu products include tofu dough or protein, and preferably fried tofu (usuage), raw fried (atsuage), ganmodoki (ganmodoki) obtained by heating kneaded dough containing tofu dough or protein, and preferably fats and oils and other additives in oil. This is a similar product, and uses the formed dough before heating in oil. As the sugar that reacts with the amino acid, reducing sugars such as glucose, fructose, xylose, and maltose are used, and are preferably used after being dissolved or dispersed in water. The amount of these sugars used varies depending on the type of sugar and can be easily determined experimentally, but it is usually based on the weight of the dough.
It is recommended that the amount be 0.05 to 0.5%.

The liquid containing sugars is brought into contact with the surface of the fried tofu. As a result, even if the surface of the fried tofu dough is treated with a coagulant solution and heated in oil, the surface of the product will not become white and can exhibit a good so-called golden brown color. Furthermore, even when the surface is not treated with a coagulating liquid, it is generally effective to use a smaller amount of sugar than when kneading it into the dough.

The liquid containing sugars can be used before or after the surface of the formed dough is treated with the coagulating liquid, but it is most convenient to use the liquid containing sugars in the coagulating liquid. The coagulant in the coagulation solution is an alkaline earth metal salt, such as calcium chloride, magnesium chloride, calcium sulfate, and the like.

After contacting with a liquid containing sugars, it is heated in oil, thereby developing a good color tone.

Example 1 10 parts of powdered isolated soy protein ("Fujipro R" manufactured by Fuji Oil Co., Ltd.), 3 parts of refined soybean oil, and 29 parts of water
The mixture was treated in a silent cutter for 5 minutes to obtain a kneaded product, which was then passed through a cutter having a plate with a 5 mm diameter hole, at the outlet of which a 9% concentration calcium chloride (dihydrate) aqueous solution was added at
% solution is sprayed onto it, and this is supplied to a molding machine with a hopper to form it into a size of 45 mm x 45 mm x 5. The sample was immersed in water for 5 seconds, pulled out, and heated in oil using a conventional method to obtain fried tofu.

As a control 1, 0.1 part of xylose was dissolved in the water of the kneading raw material and kneaded into the kneaded material (control 2), or the surface of the molded product was prepared so that the xylose concentration was 5% in the liquid. A fried tofu product was produced in the same manner as Control 1 except that it was included in the coagulation liquid to be treated (this example).

Regarding the color tone of these products, the product of this example was clearly superior and had a good so-called golden brown color tone, whereas all of the control products had white spots to almost the same extent.

Example 2 10 parts of powdered isolated soybean protein, 3 parts of purified soybean oil, and 29 parts of water were treated in a silent cutter for 5 minutes to obtain a kneaded product, which was molded into a size of 45 mm x 45 mm x 5 mm. was heated in oil using a conventional method to obtain fried tofu.

As a control 3, 0.1 part of xylose was dissolved in the water of the kneading raw material and kneaded into the kneaded material (control 4), or the surface of the molded product was treated so that the concentration in the liquid was 5%. A fried tofu product was produced in the same manner as Control 2 except that it was included in the coagulation liquid (this example).

Both the product of this example and the product of Control 4 had a color tone that could be called a golden brown, but the color tone of the product of this example was more vivid. The product of Control 3 did not have as much white spots as the product of Control 1, but the color tone was inferior to that of Control 4.

Example 3 Tofu dough produced by a conventional method was dehydrated, yam was added, kneaded with a silent cutter, carrots, sesame seeds, etc. were added, and then molded, and the same sugar-containing coagulant as in Example 1 was applied to the entire surface of the dough. After showering and draining, the mixture was heated in oil to produce Ganmodoki. This product had a bright and good color tone.

Claims (1)

[Scope of Claims] 1. A method for producing fried tofu, which comprises bringing the surface of a formed dough for fried tofu into contact with a liquid containing sugar that reacts with amino acids. 2. The manufacturing method according to claim 1, wherein the surface of the formed dough is treated with a coagulant.