JP2001078698A - Food material and its production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food material, especially the food material for incorporat ing a wheat flour without the feeling of foreign materials even when frozen from tofu at a low cost. SOLUTION: This inexpensive food material is obtained by converting a dehydrated tofu curd chopped by treatment with a chopper or a cutter and a tofu refuse into a dispersion in a weight ratio of the tofu curd to the tofu refuse within the range of (7:3) to (1:9) expressed in terms of solids, hermetically sealing the resultant dispersion in a package, thermally sterilizing the packaged dispersion and then freezing the sterilized packaged dispersion.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food material and a method for producing the same.

[0002]

2. Description of the Related Art Tofu has recently attracted attention as a healthy food. Tofu is eaten by itself,
Although it is cooked by hand, such as at home or in schools, and served for various tofu dishes, it is not widely used as a raw material for industrial or large-scale preparation of foods. Poor storage stability.

[0003] As is well known, tofu is easily frozen and denatured when frozen, and typically has a texture like Takano tofu, which causes a foreign-body sensation as a general-purpose food material. On the other hand, various methods for producing frozen tofu that prevent freezing and denaturation have been developed, but have the disadvantage of increasing costs, and since a colloid protective agent is usually used, water retention is increased, dehydration is difficult, and flexibility of water adjustment is increased. There was a difficulty to decrease.

[0004] Tofu also produces a large amount of okara as a by-product in the production process, and while the use of okara is being developed, the amount treated as industrial waste is still large, and it has been solved in recent environmental measures. This is one of the issues.

[0005]

The inventor of the present invention has been conducting various studies on whether or not a food material having no foreign substance feeling even when frozen can be obtained from tofu at low cost. The present inventors have found that it is extremely effective to freeze the mixture of okara and okara, and completed the present invention.

[0006]

That is, one aspect of the present invention is a method for producing a food material, characterized by freezing a dispersion of shredded tofu curd and okara. The preferred weight ratio of tofu curd: okara is 7: 3 to 1: 9 in terms of solids. The tofu curd can be cut into small pieces with, for example, a chopper or a cutter. If the above dispersion is sealed and packaged before freezing and heat-treated, the storage stability is further improved.

Another aspect of the present invention is a food material obtained by freezing a dispersion of shredded tofu curd and okara, and can be used for kneading flour dough.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, tofu curd can be obtained by a known method.
Soak the whole soybeans in water, grind and heat or heat and grind,
A tofu curd obtained by adding a coagulant to soymilk separated from okara can be used. However, this tofu curd may be a partially or entirely defatted soybean instead of whole soybean, or may be obtained by adding a coagulant to an emulsion of separated soybean protein and oil and fat. In the present invention,
It is optional to add thickeners such as starch and other carbohydrates, sodium alginate, gums and other thickeners to soymilk, and proteins such as gelatin. Dewatering is easy, and therefore water content is easily adjusted. As a coagulant to be used, a known coagulant for tofu can be used, and among them, the use of an alkaline earth metal salt such as bittern or calcium chloride or magnesium chloride is preferable because dehydration is easy. In the present invention, the tofu curd is preferably used after being dehydrated to a water content of preferably from 85 to 60%, more preferably from 80 to 70%. This contributes to preventing the card from causing a foreign-body sensation. Dehydration can increase the degree of freedom of water to be added as a food material. For example, it is difficult to add to a relatively low-moisture dough such as a cookie dough without dehydration, but the dehydration can increase the degree of freedom of moisture of a food material to be added. Dehydration can be suitably performed by squeezing and centrifuging. In the present invention, the tofu must be minced, and if it is not minced, it gives a foreign material sensation as a food material. Slicing can be performed, for example, with a chopper or a cutter. In the case of a chopper, the hole diameter of the plate is 3 mm or less, preferably 2 mm or less. Although it is difficult to shred with a simple mixer such as a kneader, it can be easily cut with a cutter such as a silent cutter. However, in this case, care should be taken to keep the kneading to such an extent that kneading does not occur if the kneading is performed excessively. If kneading occurs, it is difficult to perform quantitative metering or transport, and the suitability as a material for industrial use is reduced.

Okara may be suitably used as a by-product of the above-mentioned typical isolated soybean protein production process. When kneaded into the dough and baked or fried, there is an effect that the product can have a moist texture. Furthermore, it is also preferable to dehydrate the okara, and it becomes easy to loosen when mixed with the tofu curd. The dispersion of the okara tofu curd may be performed by adding to the previously cut tofu curd, or may also be performed by shredding the unshredded tofu curd. Tofu curd: Okara weight ratio is 7: 3 on solids basis
A range of 1: 9 is preferred, and if the amount of okara is too small,
Even if the tofu curd is shredded, it is difficult to prevent the generation of a foreign body feeling after freezing, and if the amount of okara is too large, the use of tofu has little significance. The dispersion thus obtained is then frozen, but if it is hermetically packaged and heat-treated before freezing, the preservability as a food material is further improved. A plastic container can be suitably used for packaging, and the heat treatment is performed at 70 to 120 ° C. for 1 hour.
20 minutes to 1 minute, more preferably 100 to 80 to 105 ° C.
Minutes to 5 minutes. Freezing may be quick freezing or slow freezing.

The frozen food material thus obtained is used as it is or after being thawed for various uses, for example, for kneading flour dough such as bread, cake, biscuit and cookies, batter dough such as fry, croquette, gyoza. , Can be used as a side dish such as unohana, and a dough component for a livestock pastry product, so that the nutritional value of tofu can be enjoyed and no foreign-body sensation is felt.

[0011]

EXAMPLES Hereinafter, the embodiments of the present invention will be described specifically with reference to examples, but the technical scope of the present invention is not limited thereto.

Example 1 Tofu curd obtained from whole soybean by a conventional method (immersion → milling → heating → separation → soy milk → coagulation) was dewatered to obtain a dehydrated tofu curd (water content 75% by weight). 30 parts of the dehydrated tofu curd which is finely cut with a chopper (mesh plate: 1 mm diameter) and 70 parts of okara (water content: 80% by weight) are mixed with a Kenwood mixer for 60 seconds, cooled, vacuum-packed, and slowly frozen. A food material was obtained and stored frozen. After this was thawed, a loaf of bread was prepared with the following composition by the straight method.

(Bread Bread Mixing Table) --------------------------------------------------------- Product name Blended amount (parts by weight) --------------------------- −−−−−−−−−−−−− Strong powder 100 yeast 3 yeast food 0.1 fine sugar 6 salt 2 skim milk powder 2 “Pampas LB” * 6 sample 15 water 65 −−−−−−−−−−−−− −−−−−−−−−−−− Total 199.1 −−−−−−−−−−−−−−−−−−−−−−− (* Margarine made by Fuji Oil)

Comparative Example 1 A dehydrated tofu curd (water content: 75% by weight) obtained in the same manner as in Example 1 was cooled, vacuum-packaged and frozen to obtain "frozen tofu".
Was prepared. After this was thawed, bread was prepared by the straight method using the above-mentioned composition ("frozen tofu" was used as a sample).

Comparative Example 2 30 parts of dehydrated tofu curd (75% by weight of water) and 70 parts of okara (80% by weight of water) obtained in the same manner as in Example 1 were mixed for 60 seconds with a Kenwood mixer, cooled and vacuum-packaged. Thereafter, it was frozen to obtain "frozen tofuokara (no shredding treatment)". After this was thawed, a loaf of bread was prepared by the above method (using "frozen tofu-okara (no shredding treatment)" as a sample) by a straight method.

The evaluation of the bread was as follows. Example 1 proportional section 1 proportional section 2 -------------- ------------------------------------------------------------------------------------------------- −−−−−−− However, the comprehensive evaluation is, in order from good, ◎ very good, 良 い good, △ slightly bad, × bad.

Example 2 Dehydrated tofu curd (water content 75% by weight) obtained in the same manner as in Example 1 was finely chopped with a chopper (mesh plate: 1 mm diameter) and mixed with okara (water content 80% by weight). After various changes were mixed with a Kenwood mixer for 60 seconds, the mixture was cooled, vacuum-packaged, and then frozen to obtain "Frozen Tofuokara (with shredding)". After this was thawed, the above-mentioned composition was used ("Frozen Tofuokara (with shredding)" was used as a sample.)
Then, bread was prepared by a straight method.

The above test results are summarized as follows. −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Dehydrated tofu (parts by weight) 20 40 60 80 okara (parts by weight) ) 80 60 40 20 -------------------------------------------------------------------------- Foreign object feeling Not felt Not felt Not felt Mochimochi Feeling Yes Somewhat no No Overall rating ◎ ◎ ○ × −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− The evaluations are, in order from good, ◎ very good, ○ good, △ slightly bad, × bad.

[0019]

As described above, by freezing the dispersion of shredded tofu curd and okara, a cheap and healthy food material can be provided. With the expansion of tofu applications,
Promote the effective use of okara, a by-product of tofu production,
Contribute to environmental conservation.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Minoru Yoneda, 30, Idarobe, Kashima-cho, Kashima-gun, Ishikawa Prefecture Fuji Oil Co., Ltd. Ishikawa Plant (72) Inventor Takeshi Akasaka 2-chome, Hamanaka-cho, Hyogo-ku, Kobe City, Hyogo Prefecture No. 18-24 Fuji Oil Co., Ltd. Kobe Plant F-term (reference) 4B020 LB01 LB24 LC04 LC05 LC08 LG06 LG07 LP21 4B032 DB01 DB05 DB21 DB30 DG02 DK33 DK66 DL06 DP80

Claims (7)

[Claims] 1. A method for producing a food material, comprising freezing a dispersion of shredded tofu curd and okara. 2. The method according to claim 1, wherein the tofu curd is a dehydrated product. 3. The method according to claim 1, wherein the weight ratio of tofu curd: okara is 7: 3 to 1: 9 in terms of solids. 4. The method according to claim 1, wherein the shreds are obtained by treating with a chopper or a cutter. 5. The method according to claim 1, wherein the dispersion is hermetically packaged and heat-treated before freezing. 6. A food material obtained by freezing a dispersion of shredded tofu curd and okara. 7. The food material according to claim 6, which is used for kneading flour dough.