JPS644741B2 - - Google Patents
Info
- Publication number
- JPS644741B2 JPS644741B2 JP60189141A JP18914185A JPS644741B2 JP S644741 B2 JPS644741 B2 JP S644741B2 JP 60189141 A JP60189141 A JP 60189141A JP 18914185 A JP18914185 A JP 18914185A JP S644741 B2 JPS644741 B2 JP S644741B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- vegetables
- starch
- solid content
- ingredients
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013527 bean curd Nutrition 0.000 claims description 26
- 235000021067 refined food Nutrition 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 8
- 235000012813 breadcrumbs Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000002075 main ingredient Substances 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 241000482268 Zea mays subsp. mays Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 240000005710 Auricularia polytricha Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は固形分を40〜60％とした豆腐を主原
料とし、これに澱粉と、野菜、調味料等の具を加
えて練り合わせ、これを成型した後、油で揚げて
なる加工食品の製造方法に関するものである。[Detailed Description of the Invention] (Field of Industrial Application) This invention uses tofu with a solid content of 40 to 60% as the main raw material, adds starch, vegetables, seasonings, and other ingredients, and kneads the tofu. This relates to a method for producing a processed food that is formed by molding and then frying in oil.
（従来の技術）
豆腐は良質の蛋白質及び脂質を含有しており、
古くから日本古来の伝統的食品として利用されて
いる。その加工方法も油揚、雁もどき等種々の食
品に加工されており、副食品として欠かせないも
のとなつている。(Prior art) Tofu contains high quality protein and fat.
It has been used as a traditional Japanese food since ancient times. It is processed into various foods such as fried tofu and gammodoki, and has become an indispensable side food.
一方、近年では食生活の向上とともに、素材が
同一でもその形状や味付ばかりでなく、新たな加
工方法による加工食品が提案されるようになつて
きている。 On the other hand, in recent years, as eating habits have improved, processed foods have been proposed that are made from the same ingredients but have different shapes and flavors, as well as new processing methods.
発明者は予てより豆腐を主原料とした加工食品
の研究を重ねてきており、雁もどきと同じように
野菜を練り合わせてなるも、その後の製造方法を
異ならしめることによつて、従来にはない新たな
加工食品を得ることができた。 The inventor has been researching processed foods using tofu as the main ingredient, and although it is made by kneading vegetables in the same way as gammodoki, by changing the manufacturing method, I was able to obtain new processed foods.
（従来技術における問題点）
公知の食品（例えばせんべい、あられ）に豆乳
やオカラを添加して風味や食感を改良したり、豆
乳やオカラを主材とした加工食品は提案されてい
るが、豆腐そのものを主材とした加工食品につい
てはほとんど提案されていない。(Problems with conventional technology) It has been proposed to add soy milk or okara to known foods (e.g. rice crackers, arare) to improve the flavor and texture, or to create processed foods based on soy milk or okara. There are almost no proposals for processed foods that use tofu itself as the main ingredient.
発明者は従来公知の雁もどきや油揚げ等と同様
に豆腐を主材料とした新規な加工食品を提案せん
とするものである。 The inventor intends to propose a new processed food that uses tofu as the main ingredient, similar to the conventionally known gammodoki and fried tofu.
（問題点を解決するための手段）
この発明に係る加工食品は、固形分を40〜60重
量％とした豆腐と、前記豆腐の全重量に対して５
〜10％の澱粉と、同じく５〜10％の野菜、調味料
の具を混練した後、所望の形状に成型し、次い
で、この成型体の表面にパン粉を付着させ、最後
に油で揚げることを特徴とするものである。(Means for Solving the Problems) The processed food according to the present invention includes tofu with a solid content of 40 to 60% by weight and 5% solids based on the total weight of the tofu.
After kneading ~10% starch, the same 5~10% vegetables, and seasoning ingredients, it is molded into the desired shape, then bread crumbs are attached to the surface of this molded product, and finally it is fried in oil. It is characterized by:
さらに、この発明を工程に従つて詳述すると、
まず、この発明に用いる豆腐は固形分を40〜60重
量％とする。この場合、通常の豆腐は約90％の水
分を含むので脱水したものを用いるか、または予
め水分の少ない濃縮豆腐を作り、この濃縮豆腐を
用いてもよい。 Furthermore, this invention will be explained in detail according to the steps,
First, the tofu used in this invention has a solid content of 40 to 60% by weight. In this case, since regular tofu contains approximately 90% water, dehydrated tofu may be used, or concentrated tofu with low water content may be prepared in advance and this concentrated tofu may be used.
次に、固形分を40〜60％とした豆腐に撹はん機
により澱粉と野菜、調味料を混練する。 Next, starch, vegetables, and seasonings are kneaded into the tofu, which has a solid content of 40 to 60%, using a mixer.
豆腐の固形分を上記の範囲に限定するのは、固
形分が40％以下ではベタベタした状態で所定の形
状に成型できない。また、固形分が60％以上では
パサパサとなつて食べたときに舌触りが悪くな
る。 The solid content of tofu is limited to the above range because if the solid content is less than 40%, it becomes sticky and cannot be molded into a predetermined shape. Also, if the solid content is over 60%, it will become dry and have a bad texture when eaten.
澱粉（例えば、コンスターチ）は粉末のまま入
れてもよいし、水に溶いてから入れてもよい。こ
の澱粉を入れることによつて、油で揚げたときに
柔らかさ、ほどよい弾力性ができるのである。 Starch (for example, cornstarch) may be added as a powder or may be added after being dissolved in water. By adding this starch, it becomes soft and has just the right amount of elasticity when fried.
具としては人参、グリーンピース、スイートコ
ーン、ゴマ、しいため、きくらげ、コンプ等の内
何種類かを適宜の大きさに切つて入れる。調味料
は塩、胡しよう等である。 As ingredients, cut several kinds of carrots, green peas, sweet corn, sesame seeds, shiitake mushrooms, wood ear mushrooms, and comps into appropriate sizes. Seasonings include salt, pepper, etc.
豆腐と澱粉と野菜の混練比率は豆腐８〜９、澱
粉0.5〜１、野菜0.5〜１程度の重量比割合とする
のが好ましい。具の内容は好みに応じて適宜変更
することができる。 The kneading ratio of tofu, starch, and vegetables is preferably about 8 to 9 for tofu, 0.5 to 1 for starch, and 0.5 to 1 for vegetables. The contents of the ingredients can be changed as appropriate according to preference.
上記のように豆腐と野菜等の具を混練したもの
を適宜の大きさ、形状に成型する。 The mixture of ingredients such as tofu and vegetables as described above is kneaded and molded into an appropriate size and shape.
さらに、この成型体の表面にパン粉を付着させ
る。パン粉を付着させるには付着性をよくするた
めに、小麦粉を水で溶いたものに成型体を侵漬し
た後にパン粉を付着させればよい。 Furthermore, bread crumbs are attached to the surface of this molded body. In order to improve adhesion, the bread crumbs may be applied after the molded body is immersed in a solution of wheat flour and water.
パン粉を付着させた後はコロツケ、てんぷらの
ように油で揚げる。 After coating with breadcrumbs, it is fried in oil like korotsuke or tempura.
（実施例）
市販の豆腐を脱水して固形分50％とした。この
固形分50％の豆腐8.5に対して、澱粉１、スイー
トコーン、コンブ、人参、ごまを0.5の重量比割
合で混練した後に、ハンバーグ状の大きさに成型
し、パン粉を付着させて油で揚げた。これにタレ
を付けて試食したところ、豆腐の味覚に加えて、
野菜の味覚が一体となつた新しい味覚と食感の加
工食品が得られた。(Example) Commercially available tofu was dehydrated to a solid content of 50%. This tofu with a solid content of 8.5% is kneaded with 1 part starch, sweet corn, kelp, carrot, and sesame at a weight ratio of 0.5, then formed into a hamburger-like size, covered with bread crumbs, and soaked in oil. Fried. When I tried this with sauce, in addition to the taste of tofu,
A processed food with a new taste and texture that combines the taste of vegetables was obtained.
（発明の効果）
この発明に係る加工食品は種々の野菜等の具を
混練してあるので、極めて栄養価が高いととも
に、日常広く食されているハンバーグまたはコロ
ツケ風のおいしい食品をえることができる。(Effects of the Invention) Since the processed food according to the present invention is kneaded with ingredients such as various vegetables, it has extremely high nutritional value and can provide delicious food similar to hamburgers or korotsuke, which are widely eaten on a daily basis. .
適量の澱粉が入つているので、成型後油で揚げ
ても硬くならず、成型時の弾力性（柔らかさ）を
持たせることができる。 Since it contains an appropriate amount of starch, it does not become hard even when fried in oil after being formed, and can have elasticity (softness) when being formed.
Claims (1)
腐の全重量に対して５〜10％の澱粉と、同じく５
〜10％の野菜、調味料等の具とを混練した後、所
望の形状に成型し、次いで、この成型体の表面に
パン粉を付着させ、最後に油で揚げることを特徴
とする豆腐を主原料とした加工食品の製造方法。1 Tofu with a solid content of 40 to 60% by weight, starch of 5 to 10% based on the total weight of the tofu, and
Tofu is mainly made by kneading ~10% of ingredients such as vegetables and seasonings, then molding it into the desired shape, then adhering breadcrumbs to the surface of this molded product, and finally frying it in oil. A method for producing processed foods as raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60189141A JPS6248350A (en) | 1985-08-27 | 1985-08-27 | Production of processed food composed mainly of bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60189141A JPS6248350A (en) | 1985-08-27 | 1985-08-27 | Production of processed food composed mainly of bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6248350A JPS6248350A (en) | 1987-03-03 |
| JPS644741B2 true JPS644741B2 (en) | 1989-01-26 |
Family
ID=16236097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60189141A Granted JPS6248350A (en) | 1985-08-27 | 1985-08-27 | Production of processed food composed mainly of bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6248350A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03126934U (en) * | 1990-03-31 | 1991-12-20 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106791A (en) * | 2014-06-05 | 2014-10-22 | 四川藏域川贝生物研究中心有限公司 | Tremella-black fungus nutrition powder and preparing method thereof |
-
1985
- 1985-08-27 JP JP60189141A patent/JPS6248350A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03126934U (en) * | 1990-03-31 | 1991-12-20 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6248350A (en) | 1987-03-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |