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Original soybean deep-fried dried tofu

A technology for dried bean curd and soybeans, which is applied in cheese substitutes, dairy products, food science and other directions, can solve the problems of cracking of fried dried bean curd, hardening of soybean fried dried bean curd, etc., and achieve the effect of suppressing cracking

Pending Publication Date: 2020-06-26
NISSIN YORK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there are problems such as: during drying, defects in production due to overdrying occur; Dried tofu becomes hard, and the fried dried tofu breaks due to the impact of falling during transportation, etc.

Method used

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  • Original soybean deep-fried dried tofu
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  • Original soybean deep-fried dried tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] 60 kg of soybeans were put into a tank containing 360 kg of water at a water temperature of 20° C. and soaked for 12 hours to swell the soybeans. While adding 57 kg of water to 23 kg of swollen soybeans, grind the beans with a grinder, boil the prepared soybean juice with steam for 3 minutes and 30 seconds so that the final temperature becomes 100°C, add 40 kg of return water, perform compression filtration, and use The 120-mesh screen separated the bean dregs to obtain soymilk with a Brix of 5.5.

[0087] Compressed air is forcibly sent into the pipeline through which the obtained soybean milk is delivered from the soybean milk tank to the coagulation tank, so that 20 ml of air is mixed into every 1 L of soybean milk.

[0088] After passing the air-mixed soymilk through the liquid-feeding pump to finely and uniformly mix the air in the soymilk, 43 L of liquid was sent to the coagulation tank.

[0089] Next, after mixing and stirring 600 ml of the starch liquid into th...

Embodiment 2

[0096] A raw soybean fried tofu sample was prepared according to the method of Example 1 except that the amount of air mixed in was 25 ml per 1 L of soybean milk.

Embodiment 3

[0098] A raw soybean fried tofu sample was prepared according to the method of Example 1 except that the air mixing amount was set at 30 ml per 1 L of soybean milk.

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Abstract

The present invention relates to an original soybean deep-fried dried tofu. The subject of the invention is to suppress cracking caused by drying of the deep-fried dried tofu derived from original soybeans (original soybean deep-fried dried tofu). This subject is achieved by the following mode that the structure of the original soybean deep-fried dried tofu is set to be a fine porous structure that includes the center and has a porosity of 40.5% or less and an average pore porosity of 0.26% or less at the center of the section cut in the thickness direction, the physical properties obtained byusing a rheometer to perform a bending test on the original soybean deep-fried dried tofu whose moisture content is adjusted to 6.5 wt% are set to have a hardness of 5.0 N or more and an elastic force of 5.7 N / mm or more.

Description

technical field [0001] The present invention relates to raw soybean-derived fried tofu (raw soybean fried tofu). Background technique [0002] Conventionally, dried fried tofu is known as an ingredient such as instant food (for example, see Patent Documents 1 to 5), and fried dried tofu is mainly produced by two methods. The first method is a method that uses soybean milk conventionally obtained from raw soybeans, and then makes deep-fried tofu and dries it, and the second method uses soybean protein powder, defatted soybean powder, etc. as main ingredients to make deep-fried tofu and a method of drying it. [0003] Among them, compared with fried tofu made from soybean protein powder, defatted soybean powder, etc., fried tofu derived from raw soybeans (raw soybean fried tofu) can obtain more authentic taste and flavor. , On the other hand, during frying and microwave drying, puffing tends to become uneven, and the structure after drying is uneven and contains many large v...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L5/10
CPCA23C20/025A23L5/11
Inventor 吉田和树中山贵照内田隆男
Owner NISSIN YORK
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