JP2003299451A - Bean-curd refuse product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve problems that there are a mental sense of resistance, etc., to disposal of bean-curd refuse which is originally a food because most of the bean-curd refuse has been treated as a waster and further difficulties in ensuring storage space, an energy loss, etc., due to heat treatment, etc., when the bean- curd refuse is converted into the waste. <P>SOLUTION: The bean-curd refuse food is obtained by mixing 100 pts. of the bean-curd refuse with 0.1-15.0 pts. of polysaccharides and molding the resultant mixture. Glucomannan or pectin or chitosan is used as the polysaccharides and a food additive, as necessary, is further added to produce the bean-curd food. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an okara food which uses a large amount of okara as a waste during the production of tofu.

[0002]

2. Description of the Related Art Conventionally, a large amount of tofu, which is generated when producing tofu, has been used and discarded, except for a very small amount of it used as food.

[0003]

As described above, since most of the conventional okara has been treated as waste, it is a moral problem or mental resistance to discard okara which is originally a food. There were problems such as feeling. Further, when treated as a waste, there are problems such as difficulty in securing a storage space and energy loss due to heat treatment and the like.

[0004] The present invention is intended to be a re-food product of okara, and by adding a polysaccharide used as a food material or a food additive to processed foods and cooked foods, a new texture can be obtained. The purpose is to provide food products that are different from conventional tofu.

[0005]

In order to achieve the above object, the gist of the present invention is that a mixture of 0.1 part to 15.0 parts of polysaccharide is mixed with 100 parts of okara. Is characterized by. Further, the above-mentioned polysaccharide is glucomannan, pectin, or chitosan.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described. The present embodiment utilizes okara which is generated when producing tofu, and mixes 0.1 to 15.0 parts of polysaccharide with 100 parts of okara, and further mixes sugar, salt,
Various foods are created by adding baking soda, natural seasonings, chemical seasonings, etc., and cooking them into a predetermined shape.

As the polysaccharide to be added, any food additive derived from a natural product and regulated by the Food Sanitation Law can be used. Specifically, purified carrageenan, agar, alginate, carob bean gum, tara gum, guar gum, tamarind seed polysaccharide, glucomannan, gum arabic, karaya gum, tragacanth gum, pectin, xanthan gum, gellan gum, curdlan, pullulan,
Microcrystalline cellulose, carboxymethyl cellulose, starch, chitosan and the like can be mentioned. Among them, glucomannan, pectin and chitosan have a particularly excellent effect on texture. Hereinafter, examples of the okara food will be described together with the manufacturing method. The raw materials of these examples are okara, mannan,
Konjac, baking soda, calcium hydroxide, water, sugar and the like are used as appropriate.

Example 1 is an okara biscuit or an okara donut. First, mannan (konjac etc.)
Dissolve 0.5g in 9.5g water to make a jelly-like product 100
After kneading soybean curd grab, an appropriate amount of sugar is added, and this mixture is shaped into a biscuit or donut and fried in oil. This food has an advantage that the reuse rate of the okara is high because the okara is directly used at 99.5% and can be recycled. In addition, mannan functions as a thickening stabilizer, and since the mixture has a low water content, biscuit products have a crisp feeling and good texture, and the sensation of throat like the conventional okara is eliminated, and It's good, and even children can eat it without any discomfort.

The second embodiment is an okara dumpling. First, after dissolving 5.0 g of mannan (konjac etc.) in 95.0 g of water to make a jelly-like mixture and kneading it into 95.0 g of okara, add an appropriate amount of baking soda, salt and the like into a dumpling, It's done when steamed. Okara as a solid content is 95.0%
And, it can be used directly in large quantities. This food has a so-called taro texture, and has the advantage that it does not collapse when cooked, and is easy to use as a food material. Also,
By cooking with a kneaded product such as chicken or fish meat, the original texture of the food can be changed under the influence of the taste of these meats.

Example 3 is an okara ice tofu and sake snack food. This food is mannan (konjac etc.)
5.0 g to 8.0 g is dissolved in 95.0 g of water to form a jelly, kneaded into 95.0 g of okara, and then an appropriate amount of, for example, about 0.5 g of an aqueous solution of calcium hydroxide is added and molded, It is completed by boiling or steaming and then freezing. Also in the case of this food, 92.
Since it contains 0% or more directly, it is highly efficient in making food from okara. Since this food is frozen, there are many cavities inside. Therefore, when it is fried or boiled, it tastes good and can be eaten deliciously. Also, when cooked, it is easy to use as a food because it does not collapse.
It had a crunchy texture and was easy to bite, and it became easier to eat because there was no sensation of getting caught in the throat of the okara. Further, by slicing this okara ice-bean curd to an appropriate thickness, centrifuging and dehydrating it, and then adding a seasoning appropriately, a sake snack food utilizing the above texture can be easily prepared.

As described above, the okara food to which the polysaccharide is added is not only reused from okara but also rich in protein, vegetable fiber and isoprapone, and therefore has high value as a health food.

[0012]

INDUSTRIAL APPLICABILITY The present invention provides a completely new texture by a simple method of adding a polysaccharide used as a food additive to okara generated during the production of tofu and cooking it. It can provide excellent health foods different from okara. In addition, it saves space and energy compared to the conventional case where waste is treated as waste,
Furthermore, it has an effect such as having a beneficial effect from the psychological aspect of discarding okara which is originally food.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yoshihiko Omura             Omura Nuri 87-3 Chiyosui, Tottori City, Tottori Prefecture             Co., Ltd. F-term (reference) 4B020 LB30 LC08 LG07 LK05 LP25

Claims (4)

[Claims] 1. From 0.1 part of polysaccharide to 100 parts of okara
Okara food made by mixing 15.0 parts. 2. The polysaccharide is glucomannan.
Okara food. 3. The okara food according to claim 1, wherein the polysaccharide is pectin. 4. The okara food according to claim 1, wherein the polysaccharide is chitosan.