JP2711432B2 - Okara cake manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cake,
In particular, the present invention relates to a method for producing okara cake using 100% pure raw okara without mixing flour or the like.

[0002]

2. Description of the Prior Art Conventionally, cakes are made of various materials depending on the kind of the cake, but generally, starch and wheat flour occupy a large portion, and cakes made from okara are extremely rare. there were.

However, recently, okara is produced in large quantities as a by-product such as tofu, and has a high nutritional value.
Because of its economical efficiency, its use has attracted attention, and attempts have been made to produce cakes using okara.

For example, Japanese Patent Application Laid-Open No. Sho 59-154938 discloses a method in which okara is used as a material, and eggs, sugar, lemon, and potato starch are blended with each other to produce a cake. Then, for 250 g of okara, 20 to 100 g of flour, 50 to 200 g of sugar, and 100 to 100 raw eggs
350 g, water or water such as milk or soy milk 10 to 80 cc
Has been proposed.

[0005]

However, the above-mentioned cakes using existing okara are mixed with flour and starch, respectively, and it can be said that the use of okara does not come out of the conventional cake production area. .

[0006] Further, even if okara is consumed, the amount of consumption cannot be said to be large in view of the amount of production.

[0007] The present invention focuses on the actual situation as described above, and in response to this, 100% purity without mixing flour or the like.
By using raw okara as a raw material and finding a suitable cake manufacturing method, we can provide cakes with a flavor that does not particularly make you feel okara. It is intended to be used.

[0008]

That is, according to the present invention, which meets the above-mentioned objects, raw okara is directly used as a raw material without mixing flour, starch, etc., and sugar and oil are added to the raw material, followed by stirring and mixing. And steamed in a microwave oven at 100-120 ° C. for 45-60 minutes.

In particular, when mixing the above raw okara, sugar and oil, the sugar is added to 10 to 30 parts by weight based on 100 parts by weight of raw okara.
It is preferable to mix 70 to 90 parts by weight of fats and oils (butter).

[0010]

According to the present invention, raw okara, sugar and fats and oils (butter) are blended as described above, mixed, easily added, and steamed in a microwave oven toaster.
It is important to heat for ~ 60 minutes.

[0011] By adopting such a steaming method,
The fats and oils in the ingredients are dissolved and permeate into the whole so that the fats and oils embrace the fibrous material of the okara, and a cake without the image of the okara can be made.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, specific embodiments of the present invention will be described.

According to the present invention, raw okara, wheat flour,
The raw material is used as it is without mixing starch or the like.

Conventionally, no okara has been used alone as a raw material, and it has become common to mix wheat flour, starch and the like. This is because flour or the like serves as a link to maintain the shape of the cake.

On the other hand, according to the present invention, the shape of the cake and the flavor without the image of okara can be given without mixing flour, starch and the like by the heating conditions.

[0016] The production starts with mixing the raw okara with sugar and fats, such as butter, and stirring and mixing.

It is preferable to mix 10 to 30 parts by weight of sugar and 70 to 90 parts by weight of fat or oil, for example, with respect to 100 parts by weight of raw okara.

The kneaded mixture obtained by stirring and mixing is put into a container, and heated and steamed with a microwave oven toaster. The container is generally an open-top container that can be stored in a microwave oven toaster. Things
Place in a microwave oven for about 7 minutes.

Then, the mixed and kneaded material stored in the microwave oven toaster is heated to a temperature of 100 to 120 ° C.
And steamed by heating for about 45-60 minutes to make a cake. It is possible to use steam for steaming,
Since raw okara contains about 80% of water, it is effective to use a microwave oven toaster.

In the case of conventional cakes, it is usual to bake by heating at a temperature of 150 to 200 ° C. This is because flour and the like are contained. Since a large amount of is contained, only the surface is burnt, so that the taste of okara remains at the core, which is not preferable.

On the other hand, steaming while gradually increasing the temperature in a microwave oven toaster is heated as a whole, and the temperature rises, but only the surface is scorched and when put into the mouth, okara and fat (butter) are separated. The taste of okara remains.

If the heating time is from 20 to 30 minutes, sufficient baking cannot be performed, and the flavor of okara remains, while if it exceeds 60 minutes, the water content is reduced and the product may burn or lose its shape. There is. Therefore, it is most effective to heat at 100 to 120 ° C. for about 45 to 60 minutes.

Hereinafter, an actual example of making a cake will be described. After mixing 80 g of butter and 20 g of sugar with 100 g of raw okara, and mixing, the mixture was placed in a bowl-like container having a diameter of 30 cm and stored in a microwave oven toaster. Then, when set at 120 ° C. and heated and steamed for 50 minutes, a good-flavored cake was obtained in which no okara taste was left in the state of being held in butter, regardless of whether it was only okara. .

On the other hand, the same material as above was set at 150 ° C. in a microwave oven and heated for 30 minutes. Although the surface was scorched, the taste of okara remained in the core, and had some problems in flavor.

[0025]

The present invention is a method for producing a cake by mixing sugar and fat into raw okara as described above.
By heating at 00 to 120 ° C. for 45 to 60 minutes, the fat and oil are dissolved and the fiber of the okara is embraced, so that a cake having a good flavor that hardly leaves the taste of the okara can be produced. In particular, the above-mentioned heating at 100 to 120 ° C. for 45 to 60 minutes is extremely effective also from the results of the demonstration, and is suitable for a large amount of water contained in raw okara without burning only the surface and leaving the flavor of the okara inside. In addition, it is possible to produce a cake which is given a moderately scorched taste and does not feel the taste of okara at all, and has the effect of further expanding the field of natural foods due to the nutritional value and economy of okara.

Claims (2)

(57) [Claims] 1. Raw okara is directly used as a raw material without mixing flour, starch, etc., with sugar and oil added thereto, stirred and mixed, put in a container, and put in a microwave oven at 100-120 ° C. A method for producing okara cake, comprising steaming for 45 to 60 minutes. 2. Sugar 10 to 30 parts per 100 parts by weight of raw okara
2. A method for producing okara cake according to claim 1, wherein 70 to 90 parts by weight of butter are added and blended.