JP2002272401A - Foodstuff made of okara (lees of bean curd) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foodstuff made of Okara (lees of bean curd), given by making the Okara which is a by-product of bean curd occlude raw egg, etc., coating the mixture with a Konnyak (Amorphophallus konjac) solution, and curding the Konnyak with an alkali solution. SOLUTION: This foodstuff made of the Okara is produced by mixing the Okara with the raw egg so as to make the Okara occlude the raw egg, mixing the formed mixture with the hot Konnyak solution obtained by dissolving a Konnyak powder in water so as to coat the Okara with the solution, curding the Konnyak with the alkali solution, and removing the excessive alkali.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tofu by-product Okara, and to a food product using Okara.

[0002]

2. Description of the Related Art Okara is a pulp used to make tofu and is used as a food because it has vegetable protein, a small amount of fat, and a kind of flavor. Its use mixes other foods such as edible oils, fish vegetables, konjac and salted fish. An example of the prior application is a processed food product disclosed in Japanese Patent Application Laid-Open No. 10-52233 and a method for producing the same. These conventional okara-utilized foods merely mix other foods with okara.

[0003]

The present invention focuses on the fact that the quality of okara is rough and has occlusion properties. It absorbs nutritive foods such as raw eggs and covers them with konjac to produce foodstuffs. It is intended to provide a food with a texture similar to meat by serving.

[0004]

According to the present invention, a mixture of okara and raw eggs is mixed with a liquid obtained by mixing konjac powder with hot water, and then mixed with an alkali liquid to coagulate and provide a food material. .

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS As an alternative to okara, beans or cereals may be ground or crushed, all of which have a rough texture and have occlusion properties. The above beans include frozen tofu and fried tofu. Marc of soybean oil is also substituted. Raw eggs cause the foodstuff according to the present invention to have a meaty texture. If the raw eggs can be mixed with okara, the food can be used instead of raw eggs. Further, when a texture other than the meat texture is desired to be generated, it can be substituted according to the above. In addition, mixing the boiled vegetables will result in a nutritionally balanced food. Addition of kombu tea or sugar does not affect meat quality.

[0006]

EXAMPLE To give an example, 40 g of konjac powder was added to 7
Mix in a jelly form with 800 to 900 cc of hot water at 0 to 80 ° C, mix 1 to 2 raw eggs and 200 to 300 g of okara, and leave for about 1 hour. Separately calcium hydroxide
An alkali solution obtained by dissolving 2.5 g of the solution in 100 cc of lukewarm water is mixed with the above solution, transferred to a container and solidified. This is appropriately cut and boiled for about 30 minutes to remove the residual alkali content to obtain a food material. The food material according to this embodiment has a texture similar to that of meat, and can be used in place of meat, such as grilled meat, teriyaki, fried, fried, boiled, hamburger or minced meat of meat sauce.

[0007]

Since the foodstuff of the present invention has a feeling of meat, it is suitable for those who refrain from ingesting meat, and becomes a health food that supplements the shortage of dietary fiber with okara fiber. There is an effect that can be utilized.

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[Procedure amendment]

[Submission date] July 23, 2001 (2001.7.2)
3)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

1. A method for producing okara ingredients, comprising mixing okara, raw eggs and konjac dissolved in hot water and coagulating with an alkali solution. ────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] January 29, 2002 (2002.1.2
9)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Name of invention

[Correction method] Change

[Correction contents]

[Title of the Invention] Okara ingredients

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

Claims (1)

[Claims] (1) Okara and raw eggs are mixed, okara is occluded, the konjac powder is dissolved in hot and cold water, the okara is coated, and coagulated with an alkali solution. Okara ingredients manufacturing method characterized by the following.