JP2005034134A - Method for producing bean-curd refuse tea and bean-curd refuse tea - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain bean-curd refuse tea in view of the fact that it is difficult to provide bean-curd refuse tea with constant taste because the taste of bean-curd refuse tea changes according to the degree of roasting. <P>SOLUTION: The bean-curd refuse tea is obtained by roasting bean-curd refuse to a concentration of C 40-95% and M 60-100%, discriminating the degree of roasting of bean-curd refuse with a cell ring type color chart. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing delicious okara tea and okara tea.

  Okara tea is made by roasting the tofu, soy milk produced in the production process of soy milk, or the residue after squeezing soybeans, and the beverage is extracted with hot or cold water. Made by doing. Okara tea is known to have a good health effect because it contains soy isoflavone in the extract. As health tea, what is described in Japanese Patent Publication No. 4-12702 is manufactured and sold. Has been.

Japanese Patent Publication No. 4-12702 JP 2000-262237 A JP 2003-116501 A

However, not only isoflavones but also various nutritional components such as soy protein, vitamins, and saponins, as well as fatty carbonyl compounds, fatty acids and amines that are an unpleasant odor of soybeans, and saponins and phenols that are more unpleasant in taste. Because it contains glycosides, the beverage has an unpleasant odor unique to soybeans and an unpleasant taste (bitter, astringent, gummy) and cannot be said to be delicious.
In the case of okara tea, depending on the roasting condition of okara, it often has an unpleasant odor peculiar to soybeans, an unpleasant taste, a burnt odor, and a burnt taste, and it is difficult to always produce a delicious beverage.

For this reason, methods have been devised to remove the unpleasant odor and unpleasant taste of soybeans, such as fermenting okara with tempeh bacteria (Japanese Patent Laid-Open No. 2000-262237), but the production process is increased and tempe bacteria fermentation is performed. It is difficult to provide okara tea at low cost.
An object of the present invention is to provide a delicious beverage that does not have the unpleasant odor and unpleasant taste of soybeans.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have found a delicious beverage that does not have an unpleasant odor and unpleasant taste unique to soybeans by performing roasting of okara within the specified values. It came.
Unlike Japanese tea, oolong tea leaves, coffee beans, etc., okara is a fine grain, so it will ignite when roasted at a high temperature. Roasting was taking place. In addition, even when roasting at a high temperature, it is necessary to perform the processing in as short a time as possible so that ignition does not occur. Therefore, the roasting condition is uneven, and many low-temperature roasting portions remain.

To achieve uniform roasting, methods such as roasting with the same size of okara grains can be considered, but if they are arranged in large grains, fine grains cannot be used, so about 30% is used. At the same time, it is very uneconomical to be impossible, and at the same time, throwing out the fine grained oak leaves one of the purposes of okara tea, which reduces industrial waste, and cannot contribute to the environment.
In addition, when large grains are crushed to make fine grains, problems occur in the post-process and the product. When producing a beverage product, it is necessary to remove the fine particles because the fine particles are clogged in the filter during the extraction process of okara tea.

  In the case of a tea bag product, fine particles pass through the bag, so it is easy to drink and cannot provide delicious tea, so fine particles must be removed. In this way, in the case of okara tea, it is the present situation that we do not want to use fine grains as much as possible in the manufacturing process and product, but it is the residue of tofu and soy milk In terms of quality, a mixture of large grains and fine grains must be used.

Therefore, the present inventors have invented a roasting method using a cellling type color chart as a method for providing delicious okara tea even if there is some unevenness in the roasting condition.
There is also a method of measuring using an optical measuring instrument as a method of measuring the color, but if the okara has uneven color due to roasting a mixture of large grains and fine grains, the instrument measures the color unevenness. Therefore, it is very difficult to determine the color. However, it is easier and more delicious than using a measuring instrument by using a cell-ring type color chart that is commercially available and available to anyone to determine the overall color of the roasted okara from the human eye. Tea can be judged from.
The cell ring type color chart is a color chart generally used in design and printing. C represents cyan, M represents magenta, Y represents yellow, and BL represents black.

  When okara is roasted at low temperatures, the soybean components, such as aliphatic carbonyl compounds, fatty acids, amines, saponins, phenols, glycosides, etc. remain in the roasted okara, An unpleasant beverage was produced.

Therefore, the unpleasant odor of soybeans can be determined by determining the degree of roasting from okara, even if it is low-temperature roasting at a temperature of about 100 ° C, rather than a high temperature at which okara ignites. It was found that okara tea can be produced without any unpleasant taste.
Of course, the present production method can be used sufficiently even in high-temperature roasting that does not ignite okara, and by controlling the roasting time with the color of okara, delicious okara tea can be produced and provided. The roasting temperature when roasting okara varies depending on the roasting machine and the particle size of the okara, so it cannot be said unconditionally. However, considering the ignition and scorching of okara, the roasting temperature is 230. It is possible to about ℃. Preferably, the roasting temperature is 100 to 170 ° C.

  Various types of roasting such as drum roasting machine, far-infrared roasting machine, hot air roasting machine, and direct fire roasting machine are possible for okara roasting. Depending on the amount of roasting and the size of okara grains, it is not possible to set a common roasting temperature and time to produce a stable taste. Therefore, as a stable and common index, by controlling the color from roasted oats within a specified value and roasting, a beverage having no unpleasant odor, unpleasant taste, burnt odor, and unburned taste peculiar to soybeans can be produced.

  EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the scope of the present invention is not limited to these examples.

Roasted okara was adjusted by the following method.
Okara, which is usually available from the tofu and soy milk processes, was dried with a hot air dryer to a moisture content of about 7% by weight and used in the following examples.

Example 1 is roasted at about 100 ° C. using an oven, Example 2 is roasted at about 210 ° C. using a drum-type hot air roaster, and Example 3 is a continuous far-infrared roaster. Table of C _{0-100 +} M _{0-100 +} Y ₁₀₀₊ BL ₂₀ of cell ring type color chart (Dai Nippon Ink Chemical Co., Ltd.) , Roasting from okara was performed so that C was 40 to 95% thick and M was 60 to 100% thick. The roasting time was about 30 minutes in Example 1, about 30 minutes in Example 2, and the roasting time in the roaster was about 5 minutes in Example 3.
The cell ring type color chart is a color chart generally used in design and printing. C represents cyan, M represents magenta, Y represents yellow, and BL represents black.

[Comparative example]
For Comparative Examples 1-3, Comparative Example 1 was roasted at about 175 ° C. for about 5 minutes using an oven, and Comparative Example 2 was roasted at about 230 ° C. for about 20 minutes using a drum-type hot air roaster. In Comparative Example 3, the continuous far-infrared roasting machine was used to roast at about 180 ° C. for about 3 minutes in the roasting machine. _In Table 1 of _{0 to 100+} M _{0 to 100+} Y ₁₀₀₊ BL ₂₀ , C is 40 to 95% and M is 60 to 100%. A roasting process was performed.

Further, as Comparative Example 4, at about 200 ° C. subjected to roasting about 5 minutes roasting machine residence time using a continuous-type far infrared roasting machines, roasting bean curd refuse, cell ring color chart, C _{0 In} the table of _{˜100 +} M _{0-100 +} Y ₁₀₀₊ BL ₂₀ , roasting was performed from C to 100% and M to 95%.

[Taste evaluation test]
Flavor evaluation was performed about Okara tea of Examples 1-3 and Comparative Examples 1-4. For each of Examples 1 to 3 and Comparative Examples 1 to 3, 1 liter of hot water was added to 10 g of roasted okara to prepare okara tea. About the drink, 20 people were asked to test taste, aroma, and fragrance, and the results shown in Table 2 were obtained.
In the test, the taste, fragrance, and fragrance were judged in three stages: good: 2 points, so-called 1 point, bad: 0 points.

From this result, in the table of C _{0-100 +} M _{0-100 +} Y ₁₀₀₊ BL ₂₀ of the cell ring type color chart, C is 40-95% and M is 60-100% dark. It was found that delicious tea can be obtained by performing the roasting process.

Claims (3)

Okara is dried and roasted, and in the table of C _{0-100 +} M _{0-100 +} Y ₁₀₀₊ BL _{20 in} the cell ring type color chart, C is 40-95% A method for producing okara tea, wherein M has a strength of 60 to 100%. The method for producing okara tea according to claim 1, wherein the roasting temperature is 100 to 170 ° C. In the table of C _{0-100 +} M _{0-100 +} Y ₁₀₀₊ BL ₂₀ of roasted okara celling type color chart, C is 40-95% and M is 60-100% thick Okara tea characterized by having.