JPH0670710A - Production of dough for fried food - Google Patents

Abstract

PURPOSE:To obtain dough for a fried food suitable for lightly fried food, having excellent uniformity by heat-treating raw slurry of soybean to form soybean milk, adding a given amount of reconstituting water, cooling and coagulating. CONSTITUTION:A raw slurry of soybean or raw soybean milk having high concentration is heat-treated to form soybean milk. A given amount of reconstituting water containing a coagulant is added to the soybean milk, which is cooled and coagulated to give the objective dough for a fried food.

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 a dough for frying, which is suitable for producing frying such as thin frying.

[0002]

2. Description of the Related Art In general, a deep-fried food such as a thin fried food is produced by using tofu cut into a required thickness as a dough material and heat-treating it at a predetermined temperature in an oil tank. The dough for frying has conventionally been made of soybeans as a raw material, washed with water,
It is supposed to be manufactured through a dipping step, a crushing step, a heating step, a drawing step, a water cooling step, a solidifying step, a boxing step, a pressing step, and a cutting step. In addition, recently, a method of crushing soaked soybeans and then squeezing to produce raw soybean milk, and then producing the raw soybean milk through the above-mentioned conventional method such as heat treatment is also widely adopted.

In the process of producing the dough for deep-fried food, the heating process heat-deforms the protein to surely perform twisting during solidification, and the water added during the water cooling process, that is, the return water is cooled. In addition to the action, it imparts fresh water containing bubbles and the like to the dough to favorably damp the dough during frying, and both processes are said to significantly affect the quality of the dough.

[0004]

By the way, in the heating and water-cooling step in the above-mentioned conventional method, raw gourd or raw soymilk having a very high water content of 5 to 6 degrees is heat-treated, and the required amount of Since the temperature is adjusted to 4 degrees, which is the proper concentration for solidification while cooling by adding return water, the heating temperature must be adjusted in consideration of the amount of water added in the return water. Therefore, the operation is not only very troublesome and troublesome, but in some cases, insufficient heating causes insufficient thermal denaturation of the protein, which may adversely affect coagulation. In addition, as described above, the concentration of raw gourd and raw soybean milk is 5 to 6 degrees, which is very high in water content. Therefore, in order to adjust the concentration to 4 degrees, which is an appropriate concentration for coagulation, it is inevitably returned. There was a drawback that the amount of water added was small, and consequently the amount of air bubbles contained in the dough was small, and the dough of the dough during frying was likely to be insufficient. Further, even in the coagulation step, the coagulant is directly added to the soy milk to coagulate while stirring,
It was difficult to uniformly stir and mix the coagulant, and uneven stirring was likely to occur, resulting in uneven twist during solidification.

The present invention solves the conventional problems all at once,
An object of the present invention is to provide a method for producing a dough for frying, which can not only uniformly and reliably coagulate but also favorably carry out novi when frying the dough and produce a suitable deep-fried food. Is.

[0006]

[Means for Solving the Problems] That is, according to the present invention, high-concentration raw gourd or raw soybean milk is heat-treated to produce soybean milk, to which a required amount of reconstituted water containing a coagulant is added. It is a method for producing a dough for frying, which comprises cooling and solidifying.

The concentration of raw gourd or raw soybean milk according to the present invention is adjusted to a very high concentration of 10 to 13 degrees as compared with the concentration (5 to 6 degrees) in the conventional method. Then, the raw soybean milk and the raw soybean milk are produced by a conventional method. That is, the raw soybeans are washed with water and then immersed for a required time. The immersion time is
About 24 hours in winter and about 12 hours in summer are preferred. The raw material soybean subjected to the dipping treatment is pulverized by a pulverizer while being added with water to produce gure. At this time, the amount of water is properly adjusted so that the concentration of gyogo can be set to 10 to 13 degrees. The raw gou is heat-treated at about 99 ° C. to thermally denature the protein and then squeezed to produce high-concentration soy milk. Alternatively, raw soybeans may be squeezed in advance to produce raw soybean milk, and this may be heat-treated to produce high-concentration soybean milk. The above heat treatment has a concentration of 1
Since it treats very high concentrations of 0 to 13 degrees, such as raw gourd and raw soymilk, the heating operation should be simple without considering the amount of water added in the returning water during water cooling in the next step. In addition, since it is carried out at a high temperature of about 99 ° C., heat denaturation of the protein can be sufficiently performed without excess or deficiency.

The high-concentration soymilk produced by the heat treatment is
Return water prepared by adding a predetermined amount of coagulant to this is added and stirred. Then, while soy milk is cooled to 60 to 70 ° C., the concentration is adjusted to 4 degrees and coagulation is performed. At this time, the return water is heated to 45 ° C to 60 ° C,
It can be used in a state of containing a large amount of bubbles, and since the coagulant is added to the reconstituted water in advance, the coagulating action can be made uniform and sure.

The temperature of the return water and the amount of water added can be easily calculated by the following equation. X = A / C-1 Y = (D × A / C-B) ÷ X In the above formula, X: amount of return water, Y: temperature of return water, A: soymilk concentration at the time of completion of heating, B: same. Soymilk temperature, C: soymilk concentration at the time of cooling with water, and D: soymilk temperature are shown.

When the amount X of return water and the temperature Y in the present invention and the conventional method are calculated using the above equation, it is as follows. The soymilk concentration A and the temperature B at the time of completion of heating are A of 12 degrees, B of 99 ° C. in the present invention, A of 6 degrees and B of 96 ° C. in the conventional method. Concentration C of soy milk at the time of cooling with water is 4 degrees and temperature D is the same.
Were set to 68 ° C., respectively. Present Invention X = A / C-1 = 12 / 4−1 = 2 Y = (D × A / C−B) ÷ X = (68 × 12 / 4−99) ÷ 2 = 52.5 ° C. Conventional Method X = A / C-1 = 6 / 4-1 = 0.5 Y = (D × A / C−B) ÷ X = (68 × 6 / 4−96) ÷ 0.5 = 12 ° C. Calculation value above As is apparent from the above, the amount of water added in the return water in the present invention is 2, and it is possible to add 4 times the amount of the return water in comparison with 0.5 in the conventional method. I can understand that.

Upon completion of the cooling and solidification treatment, a dough for frying is produced by a conventional method, which includes a boxing step, a pressing step, and a cutting step.

[0012]

Industrial Applicability According to the present invention, soybean milk or soybean milk having a high concentration is heat-treated to produce soybean milk. The protein can be completely heat-denatured by performing a heating operation easily with, and the twist can be surely performed when the soybean milk is coagulated. In addition, since the required amount of reconstituted water containing a coagulant added to such high-concentration soymilk is added for cooling and coagulation treatment, the amount of reconstituted water can be increased compared to the conventional method. As a result, it is possible not only to make the generated dough contain a large amount of bubbles contained in the returning water so that the dough can be well navigated at the time of frying, but also to add the coagulant to the returning water itself in advance. Thus, it is possible to uniformly disperse soymilk uniformly and surely, and it is possible to produce a very suitable dough for frying.

[0013]

EXAMPLES Examples of the present invention will be shown below, but the present invention is not limited thereto.

Example 1 Selected soybeans were washed with water, immersed, crushed,
Then, 15 liters of raw soybean milk having a concentration of 12 was produced through the squeezing step, and this was heat-treated for 3 minutes at 99 ° C. with stirring in a heating tank to produce a high concentration of soybean milk. Then, to the soy milk, 85 g of a coagulant was dissolved and 30 liters of returning water whose temperature was adjusted to 53 ° C. was added, and the soy milk was uniformly stirred for 10 minutes while being cooled to 68 ° C. to coagulate the soy milk. A thin dough for deep-frying was produced through a boxing process, a pressing process, and a cutting process by a conventional method.

Example 2 As in Example 1, a water-washing process, a dipping process, and a crushing process were carried out to produce gure having a concentration of 12, and this was heat-treated at 99 ° C. for 3 minutes while stirring in a heating tank. Then, the solution was squeezed to produce 15 l of high-concentration soy milk. Thereafter, the same treatment as in Example 1 was carried out to produce a thin fried dough.

Comparative Example Selected soybeans are washed by a conventional method with a water washing step, a dipping step, a crushing step,
Then, 30 liters of raw soybean milk having a concentration of 6 was produced through the squeezing step, and the soybean milk was produced by heating this at 96 ° C. for 3 minutes while stirring in a heating tank. Then, 15 l of 12 ° C. reconstituted water was added to the soy milk and cooled to 68 ° C. with stirring. A thin dough for deep-frying was produced through a coagulation process, a boxing process, a pressing process, and a cutting process by a conventional method.

Next, the thin doughs produced in Examples 1 and 2 and Comparative Example were heat-treated in a low temperature oil bath at 110 ° C. for 6 minutes and then in a high temperature oil bath at 180 ° C. for 3 minutes, respectively, and then light-fried. Generated. Table 1 below shows the results of observing certain items such as dough of the dough during the light-frying process. In addition, the observation result when the fabric itself is generated is shown.

[0018]

[Table 1]

As is clear from Table 1 above, it can be understood that both Examples 1 and 2 exhibit a solidified state with little twist when forming the dough and can be drained well. This is because the protein was completely heat-denatured during the heat treatment. In addition, even in the case of light-duty production, the example shows that the dough has a higher rate of growth than the comparative example, and the dough itself contains many bubbles. Furthermore, light-fried skin is very finely textured, which is due to the fact that the dough itself exhibits a small solidified state. that's all

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kazunori Akiyama 2-3-25 Kasugano, Hirakata-shi, Osaka Stock company Hoshitakauchi (72) Inventor Hiroyasu Fukuma 2-35-2 Kasugano, Hirakata-shi, Osaka Stock company Inside the starry sky

Claims (1)

[Claims] 1. A high-concentration raw gourd or raw soymilk is heat-treated to produce soymilk, and a required amount of return water containing a coagulant is added to the soymilk for cooling and coagulation. Method of manufacturing dough for frying.