JPH02104247A - Production of shaped foods with coating - Google Patents

Abstract

PURPOSE:To obtain shaped foods with coating having excellent throat passing properties, correspondence to taste, following properties of cost depending upon change in amount, etc., and to distribute the foods in a frozen state by coating the surface of shaped foods such as boiled rice with a liquid substance, prepared by adding a film-quality improver to TOFU (bean curd), soybean milk or separated soybean protein, as a coating material and heat-treating the foods. CONSTITUTION:The surface of void or non-void shaped foods such as boiled rice, potatoes, seed fruits, beans, fishes and shellfishes, animal meat, eggs, vegetables or fruits shaped into any form such as cylinder or sphere at 100 deg.C-frozen temperature is coated with a liquid substance or pasty substance, which is prepared by adding a film-quality improving agent such as xanthan gum, derivative of devil's tongue, gelatinized starch or fatty acid monoglyceride to TOFU, soybean milk or separated soybean protein, as a coating material or sprayed, and the foods are heat-treated, optionally seasoned and frozen to give shaped foods with coating.

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing battered and molded foods, and more specifically, the present invention relates to a method for producing battered and molded foods, and more particularly, the present invention relates to a method for producing battered and molded foods, and more particularly, the present invention relates to a method for manufacturing coated and molded foods, and more particularly, the present invention relates to a method for manufacturing coated and molded foods, and more particularly, the present invention relates to a method for manufacturing coated and molded foods, and more particularly, the present invention relates to a method for manufacturing coated and molded foods, and more particularly, the present invention relates to a method for manufacturing coated and molded foods, and more particularly, to Tofu, soy milk, isolated soy protein, etc., to which a membrane quality improver is added and a liquid or paste material is applied as a coating material to at least a part of the surface of porous molded foods, and heat treated. A method for producing coated molded foods as they are or seasoned, and a method for applying film quality improvers to tofu, soy milk, isolated soy protein, etc. through the outer nozzles of multiple nozzles of different diameters such as circular or square concentric or eccentric nozzles. is added to extrude a liquid or pasty substance as a coating material, and extrude voids of cooked rice or other foods, or non-void shaped foods from the inner nozzle contained in the outer nozzle. , the coating material is attached to the surface of the coating material, which is then cut into a certain length or formed into a spherical shape and then heated and treated as it is, or as it is after seasoning treatment, or as it is frozen. This is a matter related to manufacturing methods, etc. [Prior art] Molded foods that are coated with tofu, soy milk, or isolated soy protein and that are heat-treated and distributed frozen. The inventors are not yet aware of this.However, as food products, we are aware of Inari sushi, which is a seasoned bag of fried tofu filled with cooked rice, and a product called Kinchaku, which is a bag filled with konjac string. Problems to be Solved by the Invention] Taking the example of foods such as Inari sushi and food processing using conventional deep-fried tofu bags, there are many problems. (When filling 11 bags with food, the bag breakage rate ranges from a few percent to 20%. The best way to reduce this bag breakage rate is to increase the strength of the bag. (2) The texture of the bag varies greatly depending on the food it contains. However, the content of (1) makes it uniform. (3) The bagging operation: (a) The cost is not proportional to the change in the ffi order; and (a) There are significant hygiene problems. (C) There is a problem with mass production. (d) It is difficult to understand the contents of broken bags even if they are filled mechanically. From the above, the ease with which bags go down the throat, the wide variety of compatibility, and the quantity Making the cost proportional to changes in the eye. Does not require much labor from a sanitary perspective. Mass production is possible. Eliminating the need to break bags. Also, future challenges include making frozen distribution possible. The problems to be solved by the invention include the above-mentioned contents and examples. [Means for Solving the Problem] (-) Related to Claim 1 ○ The arbitrarily shaped lOO″C of the present invention, the voids or The contents of non-void molded foods are as follows: (1) Rice Rice refers to cooked rice, boiled rice, as it is, or mixed with cereals or other foods. , buckwheat, corn, etc.Other foods include potatoes, nuts, beans, seafood, meat, eggs, milk, vegetables, fruits, mushrooms, algae, and other foods. Examples include beverages, seasonings, spices, cooked processed foods, etc. (2) Other foods Other foods include the same as other foods described above for cooked rice. Confectionery is included. (3) Porous shaped foods Molded foods with an apparent specific gravity of less than 1.0, preferably 0.9 or less when unheated. In order to reduce the apparent specific gravity to 1.0 or less, an aerated foam substance is used as a buoyancy enhancer, i.e., an aerated foam food such as aragonite, bread crumbs, foamed egg white, Koya tofu, wheat gluten, etc., or a purpose-manufactured product. (4) Non-void shaped foods The apparent specific gravity of shaped foods when not heated is 1.0 or more. For reference, boiled rice includes rice cakes, etc., and other foods include potato paste, meat surimi, walleye surimi, etc. Items having the above contents can be formed into arbitrary shapes. A molded product is a molded product that has at least one surface of the same type, prismatic type, or spherical type, and as reference examples, it is commonly called a cylinder, a cylinder, a disk, a prismatic column, a rectangular cylinder, a square plate, a sphere, and a hemisphere. , elliptical spheres, etc. Such molded products that have been heated (below 100°C) and then frozen are considered to be the food products used in the present invention. A liquid such as tofu, soy milk, isolated soy protein, etc. is applied to at least a part of the surface of the voided or non-void molded food such as cooked rice or other foods that is kept at 100°C or below until frozen. The contents of attaching a substance or paste-like substance as a coating material are as follows: (1) For beans and tofu, use commercially available silk, cotton, and what is called filling. Distinguish between liquid-based and pasty-based products. The rough guideline for water is 75%, but in the present invention it is differentiated mainly depending on the ratio of the amount of thickener added. (2) Soy milk Soy milk is used as a raw material for tofu, but liquid The difference between soybean and pasty is determined by the ratio of the amount of thickener added. (3) Isolated soybean protein and soymilk. (4) The main film quality improving agents are thickeners, adhesives, and stabilizers, with foaming agents also being used. Specifically, representative examples include xanthan gum, konjac derivatives, pregelatinized starch, starch, egg white, concentrated whey, fatty acid monoglyceride, sodium hydrogen carbonate, etc. The amount added depends on the type of coating material, moisture content, final use purpose, amount of impregnation, etc. It depends. For reference, a few examples of the contents of the present invention will be described.The lower limit is 0.05% of fatty acid monoglyceride based on the total amount of the coating material, and the lower limit for the others is 0.1%, and the upper limit is not particularly determined. Also, the above additives are not necessarily required. (5) Methods for attaching coating materials to molded cooked rice or other foods (hereinafter simply referred to as "molded products") can be roughly divided into the following basic methods. (a) Immerse the molded objects in the dressing material. (b) Apply the coating material to the molded objects. (C) Spray the coating material onto the molded objects. Since the thickness of the coating material applied varies depending on the purpose, there are no particular upper or lower limits. However, when making tofu-age (deep-fried tofu) style, a semi-solid pasty coating material is attached to the molded product at a thickness of 10 to 30 Ill. Also, a coating material is attached to a part of the molded product. That is, it is attached to one side of a knot-shaped molded article, attached to one side of a flat plate-shaped article, or attached all the way around the thickness of the side surface of a disk. 0 Tofu, soy milk, isolated soybean protein is added to at least a part of the surface of void or non-void shaped foods such as cooked rice or other foods that are arbitrarily shaped at 100°C or below until frozen. A liquid substance or a paste substance such as the following is applied as a coating material and heat treated, either as is or after seasoning treatment,
The contents to be processed as is or frozen are as follows. Clothing adheres to molded objects (hereinafter referred to as "clothing adhered to cars")
It is abbreviated as. ) Heat treatments include ovens, steaming, plates, microwave ovens, open flames, infrared rays, deep-frying, etc., either singly or in combination. The zero term explanation will be given using several concrete examples. (1) After applying a paste dressing to the surface of triangle rice balls seasoned with vinegar, fried in tofu at 150°C for 3 minutes, immersed in soy sauce and sugar seasoning solution, and removed after 30 seconds to serve as Inari sushi. (2) Cut mochi is immersed in a liquid coating material, taken out, fried for 3 minutes at 150°C, and then taken out to make fried mochi. (3) After applying paste dressing material on one side of the rice triangle ball 2
Place in an open oven at 00°C and heat for 10 minutes, then remove and make into musubi with half the skin on. (4) The surface of the spherical azuki bean paste is coated with a paste coating material, and then steamed in a steamer to make "manju". The "manju" is fried in oil at 150°C to make fried manju. (5) Grate the sardine into three pieces, coat the surface with a paste coating material, and heat it over a distant flame to make batter-grilled fish.1
(6) A plate-shaped omelet coated with a pasty coating material on one side is baked on a plate with the coating material facing down to make a double-layered omelet. (7) Apply a pasty coating material to the entire surface of the sliced bread and heat it in a microwave to make a multilayered bread. In the above cases, the batter is seasoned and heat treated. After heat treatment, the product can be distributed as it is or after seasoning treatment at room temperature, refrigerated, or frozen. In particular, since there is no need for labor during bagging, the shelf life is surprisingly improved. (D) Related to Claim 2 O The film quality improving agent is applied to tofu, soy milk, isolated soy protein, etc. from the outer nozzle of the plurality of concentric or eccentric nozzles of different diameters of the present invention. is added to extrude a liquid or pasty substance as a coating material, and extrude voids of cooked rice or other foods, or non-void shaped foods from the inner nozzle contained in the outer nozzle. , The contents of attaching the coating material to the surface are as follows. (1) Nozzle mechanism Simply put, the nozzle mechanism covers the surface of the molded product (A) extruded from one nozzle with the coating material (B) extruded from another nozzle. That is, the above mechanism occurs because the (A) extrusion nozzle is included in the (B) extrusion nozzle. These are commercially available as wrapping machines. In other words, it is a two-stage nozzle type wrapping machine. (Hereinafter, the smallest internal nozzle will be referred to as A, and the outer side will be referred to as B. The one on the outside will be referred to as C. These nozzles are assembled concentrically or eccentrically, and each nozzle hole is of the same type or square. It has the form of a system, and can have any form of A, BSC or A,,B.The thickness of the coating material can be arbitrarily adjusted by the nozzle clearance of A,!=8. This is due to the condition that the material is pasty. If the coating material is liquid, centipoise to, ooo or more is practical, preferably 20,000 or more. The nozzle pressure of B is not a pressure method, but a natural one. A falling type is preferable, so that the molded product of A acts like a pulp and B adheres to the surface of A. (2) The content of the dressing material is the same as the related explanation in claim 1. (3 ) The membrane quality improving agent is the same as the related explanation in claim 1. ○ Tofu, soy milk, isolated soy protein is extracted from the outer nozzle of the plurality of nozzles of different diameters such as concentric or eccentric concentric or angular nozzles of the present invention. A liquid or paste material is extruded as a coating material by adding a reforming agent to a food product, and the inner nozzle contained in the outer nozzle is used to remove voids or non-porosity of cooked rice or other foods. Molded foods are extruded, the coating material is attached to the surface, and then cut into a certain length or formed into spherical shapes, which are then heated and frozen as they are or seasoned and frozen.The details are as follows: (1) The molded articles are the same as the related explanation in claim 1. (2) Since the articles extruded by the cutting nozzle mechanism are columnar or cylindrical, it is necessary to cut them. Simply cut. There are two methods: molding into a spherical shape and molding into a spherical shape. Molding into a spherical shape means wrapping it in a bag, so in the case of frying, it is often molded into a spherical shape. (3) Heat treatment is related to claim 1. Same as the explanation. (4) The as-is or seasoning treatment is the same as the explanation related to claim 1. The battered shaped foods of the present invention are kept at room temperature during distribution.
It has many economic advantages because it can be distributed mostly in refrigerated and frozen formats. (Effects of the Invention) In order to provide a simple explanation, the content of the present invention will be explained using existing products such as Inari sushi as an example. Accordingly, the porosity is maintained, and regardless of whether it is a paste or liquid coating material, it floats when it is applied to maintain its shape sufficiently, and it floats during frying to minimize distortion caused by frying. Its shape retention can be further improved.Also, even if the molded products are strongly compressed and adhered tightly due to the mixture of air-containing foam, the food will have voids in the food, so it will not easily come apart and the filling pressure will not be felt. A representative example of the fried tofu formed on the surface of molded products by adding a film improving agent to the product is that the film is flexible and dense. □The resulting effects are as follows: (1) Since the bags were not filled with cooked rice, the bag breakage rate was close to zero. In other words, a bag was formed around the cooked rice. (2) In addition to reducing the bag breakage rate, the texture of the bag can be adjusted arbitrarily.In other words, the ease of swallowing can be varied in a wide variety of ways.(3) Bag filling operation: (a) Lit. (C) Hygiene has been significantly improved, and the refrigerated storage period is more than three times longer than before. (C) Mass production can be done at will. (4) Frozen distribution has become possible. 5) It was possible to wrap all kinds of foods in fried tofu. This allows highly unexpected molding using a retainer, etc. In other words, the present invention has made it possible to use foods in a wide variety of ways. 〔Example〕

[Note] (l) Molded cooked rice or other foods are simply abbreviated as "molded products" in the explanation of the examples. (2) Tofu, soy milk, and isolated soybean proteins used in the batter are simply abbreviated as "batter materials" in the description of the examples. (3) Specifications of tofu, soy milk, and isolated soy protein used in Examples are given by the following abbreviations. Firm tofu paste (MP-1) MP-1 - Santan gum, carrageena isolated soybean protein paste KO5P-2J"-2'!"ne (4) In the description of the embodiments in claim 2, nozzles, etc. were specified. See text for molding details. Up to three stages of nozzles are used, with the nozzles increasing in size in the order of A, B, and C. There are two types of spherical molding: a wrapping plate and an incluster type, but in the description of the present invention, they will be selected and used as necessary, so they will not be specifically mentioned. In addition, in the present invention, a pressure feeding method using hydraulic pressure or air pressure was used to extrude the molded products to the nozzle.
Any method is fine as long as it does not crush. Same type A nozzle diameter 25 - Square type A nozzle Side 25 ■ Square B3 nozzle Diameter 30 - B3 nozzle Side 301 Similar type C1 nozzle Diameter 30 - C2 nozzle Diameter 35 m (5) In the example, "Used clothing material J" The statement "sodium hydrogen carbonate" means that a foaming agent is mixed in the batter.Also, as for the acidic substance used as a foaming agent, gluconolactone tofu is also used, so it is not listed to avoid complications. (6) In the example, sentences (1) to (6), (26) to (30) are taken as example sentences, and (ma) to (25), (
31) to (49) are summarized as a table. 1 month 10D - 500 g of cooked rice, 30 cc of commercially available vinegar, 5 cc of soy sauce, and 3 g of sodium glutamate were mixed uniformly and pressed into triangular shapes each weighing 30 g with an apparent specific gravity of 0.85 g. Apply to a thickness of approximately 1 m, soak in oil for 3 minutes at 150°C, then soak in slightly sweet sugar, soy sauce, and seasoning liquid for 30 seconds, then take out and serve as Inari sushi. Apply MP-1 to a thickness of about Im on the surface of 50 g of mochi, bathe in oil at 150°C for 3 minutes, take it out and fill it in a square frame, and when cooled, the so-called mochi is inside the deep-fried tofu.
Inari Chikaramochi, a coined word, is made. '', Shadow on ZJ Group Mix 500 g of cooked rice with 30 cc of commercially available vinegar, 5 cc of soy sauce, 3 g of sodium glutamate, and 30 g of aragonite, mix 1 30 g each, and press firmly into a ball-shaped ball with a specific gravity of 0.78 g. After floating it in Ml, -1, it was taken out and bathed in oil at 150'C for 3 minutes, then immersed in a slightly sweet sugar and soy sauce seasoning solution for 30 seconds, taken out and used as Inari sushi. Roll 20g of the bean paste into a ball, apply Ml-1 to a thickness of about 2mm on the surface, bathe in oil at 150°C for 13 minutes, then take it out and make fried buns. After applying KP-1 to the opening to a thickness of about 100 cm, +60
After bathing in oil for 3 minutes at °C, wrap the sardines in aburaage. In fact, after frying 500g of 1L carrot and rice with 50g of lard, stir-fry a small amount of chopped shiitake mushrooms, bamboo shoots, and carrots in oil, and mix with 100g of minced pork, and add 30c of soy sauce.
c. Add 5 g of sodium glutamic acid and 10 cc of mirin, mix evenly, and steam in a steamer to form 30 g triangular balls. Apply MP-1 on the surface to a thickness of 160 g.
℃, take an oil bath for 3 minutes, take it out, wrap it in abura-age, wrap it in Chinese style chimaki and fruit, put 1 kg of cooked rice, 300 cc of commercially available vinegar, and 50 cc of 91 oil. Mix 30g of sodium glutamic acid evenly and prepare the same type A.
Extrude from the nozzle, and at the same time MP- from the Japanese B1 nozzle.
Extrude 1, cut into 5mm lengths, and oven at 200℃.
The rice is heat-treated for 10 minutes and rolled into a shape of coagulated MP-1. 1 Mix 300 cc of commercially available vinegar, 50 cc of soy sauce, and 30 g of sodium glutamic acid with 5 kg of cooked rice and extrude it through a similar A nozzle. At the same time, extrude MP-1 through a Japanese Bl nozzle to make a 50-kilometer long mixture. Molded into a sphere at 160℃
After deep-frying for 3 minutes, the spherical moldings are immersed in soy sauce and sugar seasoning liquid for 30 seconds, then taken out and used as Inari sushi. Bun n Eyu 18 Extrude fresh mochi from the same type A nozzle, and at the same time extrude MP-2 from the same type B nozzle, mold it into a spherical shape with a length of 50 pieces, and fry it in oil at 150℃ for 3 minutes to make the rice cake oil. It will be fried and wrapped. Extrude SA grade walleye salt surimi from the same type A nozzle, and at the same time push out KP-1 from the same type B2 nozzle.
The cut pieces were cut to a length of 150 cm and fried in tofu at 150°C for 15 minutes to make fried seafood rolls. Disaster management team Ayu 10' 5 kg of ground pork, 500 g of chopped onions, and 50 bread crumbs
A mixture of 0g, 30g of common salt, and 5g of koshiyo is extruded from the same type A nozzle, and at the same time MP-1 is extruded from the Japanese type B3 nozzle.
The dough was extruded and formed into a spherical shape with a length of 50 m, which was then crushed into an oval shape and deep-fried at 150°C for 15 minutes to make fried meat paste wrappers.

Claims (1)

[Scope of Claims] 1. Tofu, soy milk, separated particles, etc. are formed on at least a part of the surface of a void or non-void shaped food such as boiled rice or other food that has been arbitrarily shaped and is frozen at 100°C or below. Molded foods with coatings made by adding a membrane quality improver to soybean proteins, etc., applying a liquid or paste substance as a coating material, and heat-treating the same, either as is or after seasoning, or frozen. manufacturing method. 2 Add a film quality improver to tofu, soy milk, isolated soy protein, etc. through the outer nozzles of multiple nozzles of different diameters such as circular or square concentric or eccentric nozzles to coat liquid or paste materials. extrude the voids of cooked rice or other foods, or non-void shaped foods from the inner nozzle contained in the outer nozzle, attach the coating material to the surface, and then cut into a certain length or molded into a spherical shape and heat treated as is, or seasoned and as it is,
Or a method for manufacturing frozen-treated, battered and molded foods. 3. The method for producing coated molded foods according to claims 1 and 2, wherein the porous molded foods have many voids or contain air-containing foam substances. . 4. Manufacture of battered and shaped foods according to claims 1 and 2, wherein the heat treatment is an oven, steaming, plate, microwave oven, direct flame, infrared rays, deep-frying, etc. alone or in combination. Method.