JP2006141280A - Bean-curd refuse tea and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain bean-curd refuse tea having taste being full of body and deep taste and further to obtain bean-curd refuse in which fragrant flavor is improved. <P>SOLUTION: The bean-curd refuse tea is composed of bean-curd refuse obtained by roasting bean-curd refuse by an oven immediately after squeezing soybean milk. In the bean-curd refuse tea, it is preferable that roasted buckwheat tea is further mixed with the above bean-curd refuse. In the bean-curd refuse tea, it is preferable that rice bran of rice raised by agrochemical-free agricultural technique is further mixed with the above bean-curd refuse. The bean-curd refuse tea is obtained by roasting bean-curd refuse immediately after squeezing soybean milk by the oven to roast the bean-curd refuse in brown color, removing crude heat from the roasted bean-curd refuse and packing the roasted bean-curd refuse into a bag. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to okara tea mainly composed of okara.

  Okara is the residue when soybean milk is squeezed from soybeans in the process of tofu production. Therefore, various nutrients that have not been squeezed out as soy milk other than soybean-derived dietary fiber and fat remain. For this reason, it has been reused as a food ingredient for bamboo flower dishes since ancient times. Since the production of tofu has increased in size, it is currently disposed of as industrial waste.

In order to promote advanced utilization of okara under such circumstances, a method for producing okara tea using okara as a raw material has been proposed (for example, see Patent Document 1). This was obtained by drying okara having a moisture content of about 81% to a moisture content of about 9% and roasting it.
Japanese Examined Patent Publication No. 04-12702

  However, in the conventional production method, before the roasting of the okara, since the slow drying is performed, the rich scent of the okara itself is scattered along with the moisture, and soy milk components remaining in the okara are also in the initial drying stage. Since it escapes outside Okara at the stage, a rich fragrance and richness could not be obtained. Further, in the conventional manufacturing method, it is also disclosed that the drying process and the roasting process are performed at once, but what is disclosed is to use a far infrared device, that is, an oven type far infrared device. In addition, as described above, the rich scent of Okara itself was scattered along with moisture.

  The object of the present invention is to obtain Okara tea with a rich taste and deep taste, and further to obtain Okara tea with an improved fragrant flavor.

  Okara tea according to the invention described in claim 1 is characterized in that it is made of okara roasted in a pot roast immediately after squeezing soymilk.

  Okara tea according to the invention described in claim 2 is characterized in that buckwheat tea roasted in the okara described in claim 1 is further mixed.

  The okara tea according to the invention described in claim 3 is characterized in that rice bran of rice grown by the pesticide-free farming method roasted in the okara according to claim 1 or 2 is further mixed. It is.

  The method for producing okara tea according to the invention described in claim 4 is characterized in that the okara immediately after squeezing the soymilk is roasted brown and then roasted brown, and then is subjected to rough heat and packed. Is the method.

  The okara tea according to the invention described in claim 5 is a method characterized in that buckwheat berries are put and lightly roasted before completion of the potter roasting of the okara according to claim 4.

  The method for producing okara tea according to the invention described in claim 6 is the method according to claim 4 or 5 after roasting rice bran obtained from rice grown by agrochemical-free farming method and taking coarse heat. It is a method characterized by mixing in addition to Okara tea that has been subjected to rough heat.

  As described above, the present invention has an effect that a rich taste and deep flavor can be obtained. Furthermore, there is an effect that it is possible to obtain Okara tea with an improved fragrant flavor.

  In the present invention, Okara tea is a mixture of Okara that has been roasted in a kettle roast immediately after squeezing soy milk and roasted buckwheat tea. As a specific production method, soy milk is squeezed. Okara just after finishing is roasted brown and then roasted brown, and then it is possible to obtain Okara tea that has a rich taste and a deep taste by taking rough heat.

  As described above, Okara is a residue when soybean milk is squeezed from soybeans in the process of tofu production, but unsqueezed soybean milk components remain in the freshly squeezed Okara. For this reason, nutritional value is abundant and bacteria and microorganisms are easy to reproduce. Bacteria and microorganisms are proliferated when they are roasted into Okara tea, which causes miscellaneous tastes (mainly acidity) and off-flavors. In addition, when the inside of the okara where the soy milk component remains is roasted and roasted, the resulting okara tea becomes sweeter and has a rich taste and a deep taste.

  Therefore, in the Okara tea of the present invention, the Okara just after squeezing the soymilk is roasted brown with a kettle. As a result, the resulting Okara tea has an increased sweetness, a rich taste, and a deep taste.

  In the present invention, kettle roasting is particularly performed. When dried at a slow speed, the rich fragrance of Okara itself is scattered along with moisture, and soy milk components remaining in Okara escape from Okara at the initial stage of drying. This is because the above could not be obtained. In the present invention, since the portion in contact with the kettle skin is heated by the pot roasting, the moisture in the soy milk component that flows out evaporates, but the soy milk component that has evaporated the moisture is coated on the okara, so carelessly other than moisture The soy milk component and soy component do not escape, the sweetness increases, the taste is rich, and the taste is deep.

  The roasting of the pot according to the present invention is performed by stirring the okara with a wooden spatula or the like while heating the surface of the pot. A cauldron, a rotary hook, etc. can be used for the hook used. Any heating method may be used as long as the kettle background is heated thickly, such as gas, steam, electric heater, and IH. In addition, some rotary kettles are equipped with a stirring device, but may be mechanical stirring as long as a uniform roasted state of okara is obtained.

  In order to obtain a uniform roasted state of okara in the pot roasting with a cauldron, when the okara starts to turn a little fox, it may be subdivided into small pots such as a frying pan and roasted brown.

  In the present invention, since the rich aroma and richness of okara itself are obtained, it is important that the okara used in the present invention is obtained from good quality soybeans. That is, soybeans cultivated with pesticide-free or low-agricultural chemicals, using large-grade 1 grade soybeans, and preferably made by contract farmers so that producers can understand. Okara obtained from delicious soybeans is naturally delicious okara and becomes delicious okara tea.

  Another aspect of the present invention is that roasted buckwheat tea is further mixed with roasted okara. As a specific manufacturing method, buckwheat berries are put before the completion of the roasting of okara. By lightly roasting, it is possible to obtain Okara tea with a richer taste and a deeper taste.

  Traditionally, buckwheat berries are roasted as a type of healthy tea and are widely sold and drunk. When the buckwheat berries are mixed with Okara tea, it has a richer taste and a deeper taste. Different from Okara, soba noodles may be roasted as usual. That is, roasting by a roasting device by irradiation with far infrared rays or roasting by a pot roast may be used. In addition, if it is roasting by pot roasting, it may be roasted together with buckwheat berries just before the end of roasting of okara.

  Still another aspect of the present invention is that rice bran of rice cultivated by an organic farming method roasted on roasted okara is further mixed. After roasting rice bran obtained from the cultivated rice and taking the rough heat, it is added to the coarsely-heated okara tea and mixed to obtain okara tea with an improved fragrant flavor.

  Rice bran is rich in vitamin B group, potassium, magnesium, etc., so it can be expected to improve the fragrant flavor and ingest the nutrients by roasting and mixing with okara tea.

Example 1. Production FIG. 1 is a process diagram showing the steps of an embodiment of the method for producing okara tea of the present invention. As shown in the figure, in this example, soybeans are thoroughly immersed in water, ground, boiled with a solution of about 9 times the amount of water, boiled, squeezed with a cloth and filtered to soy milk and okara. Got. The obtained okara is filled in a sealed container without any gaps while it is warm, and is transported to a place for producing okara tea while being sealed. In addition, the place where Okara is obtained and the place where Okara tea is manufactured are better.

  Put 15 kg of Okara into the gas rotary kettle and roast the kettle while stirring with a wooden spatula. In about 3 hours, the weight of 15 kg became about 3 kg. Roast okara that has been subdivided into frying pans to about 1kg. When it turned light brown, put about 33g / 1kg of buckwheat in the same frying pan and roasted together. When it became dark brown, it was transferred from a frying pan to a bat and left to take rough heat. When the rough heat disappeared, 33 g / 1 kg of rice bran roasted in the same frying pan was added and mixed well, and sealed in a bag to obtain Okara tea.

Example 2 Comparison The obtained Okara tea of this example was compared with the Okara tea of the comparative example. The compared Okara teas were the Okara tea (Example 1) before taking rice bran after taking coarse heat in the production shown in Example 1, and Okara tea (Example 2) taking rice bran after taking coarse heat. Okara tea obtained in Example 1 was air-dried with warm air of 40 ° C. over 5 hours, and then roasted in the same color as Example 1 with a frying pan (Comparative Example 1). The obtained okara was put in an oven at 170 ° C. and occasionally mixed to prepare okara tea (Comparative Example 2) roasted to approximately the same color as in Example 1.

  The same amount (about 9 g) of the Okara teas of Examples 1 and 2 and Comparative Examples 1 and 2 were put in the same teapot, and the same hot water (about 80 ° C.) was added to obtain tea extracted under the same conditions. For comparison, we used 7 panelists consisting of random subjects in a blind state, and scored 10 points for the most delicious tea among the 4 types of tea, and scored the score for the other teas compared to the most delicious tea. It was. The results are shown in Table 1 below. As a remark, the reason for “best tea (○)” or “best tea (×)” was simply described.

It is process drawing which shows the process of one Example of the manufacturing method of the Okara tea of this invention.

Claims (6)

  Okara tea, which consists of Okara roasted in a kettle roast immediately after squeezing the soy milk.   Okara tea according to claim 1, wherein the roasted buckwheat tea is further mixed with the okara.   The okara tea according to claim 1 or 2, wherein rice bran of rice grown by the pesticide-free farming method roasted on the okara is further mixed.   A method for producing okara tea, characterized in that the okara just after squeezing the soy milk is roasted brown after being roasted in a kettle, and then subjected to rough heat.   5. The method of producing okara tea according to claim 4, wherein buckwheat berries are put and roasted lightly before completion of the Okara pot roasting. 6. The rice bran obtained from rice grown using an agrochemical-free farming method is roasted to take rough heat, and then added to the coarsely heated okara tea and mixed. Of making Okara tea.

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