JP2724977B2 - Sprinkle and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sprinkle and a method for producing the same.

[0002]

2. Description of the Related Art Sprinkles, which are mainly sprinkled on cooked rice, have conventionally been produced from various raw materials such as bonito, vegetables, glue, sesame, etc., but generally, it is hard to say that the content of dietary fiber is always large. .

On the other hand, okara, a by-product of tofu production, is known as a food containing a large amount of dietary fiber.
Most of the dietary fiber in okara has a fiber length of 355 to 850
Although the thickness is μm, about 25% of fibers having a length of 1.4 mm or more are extremely long fibers.

[0004] In addition, when sprinkling is produced using okara, there is a disadvantage that the okara has a property of being easily solidified and thus tends to form a hard lump.

[0005]

Under such circumstances, the present inventors have conducted various studies for the purpose of providing a soft and delicious sprinkle made mainly from okara containing a large amount of dietary fiber. As a result, it has been found that an extremely good result can be obtained by using a wet pulverized product of okara and potato granules in combination, thereby completing the present invention.

[0006]

That is, the present invention relates to a sprinkle characterized by containing a wet ground product of okara and potato granules, and to uniformly mix the wet ground product of okara, potato granules and seasoning. And then drying by heating.

[0007] The wet pulverized okara used in the present invention is prepared by using, for example, a grinding wheel grinding method within 24 hours to prevent so-called raw okara, which is a by-product of tofu production, from being contaminated by various bacteria. Pulverized by wet pulverization with a dietary fiber length of 355 μm or less gives better results in terms of texture. The water content of the okara immediately after the pulverization was 7
It is about 4 to 76%.

The potato granules used in the present invention are generally produced according to the steps shown in FIG. 1 and have the components and properties shown in Table 1 below.

[0009]

[Table 1]

The amount of the potato granules is preferably 11 to 24 parts by weight based on 100 parts by weight of a wet ground okara (water content: 75%).

The seasonings used in the present invention include, for example, sweeteners such as sugar, licorice and stevia; salt; magnesium chloride; sodium glutamate and other seasonings commonly used for sprinkling. The above is appropriately selected and used.

In practicing the present invention, auxiliary materials such as fish bone, natto, sesame, bonito, konbu, glue, vegetable powder, and wasabi may be appropriately added and blended as desired.

In the present invention, potato granules are added to the wet pulverized okara first among such raw materials, and the mixture is thoroughly stirred and mixed. Next, a seasoning and an auxiliary material are further added to the mixture, and the mixture is sufficiently stirred and mixed. In addition, the water content of the obtained mixture is about 61 to 63%.

After that, the mixture is heated and dried, but the heating temperature is preferably set to 96 ° C. or less in order not to cause excessive burning or bitterness. The moisture content after drying is preferably about 2 to 3%.

[0015] The dried product is made into a product with an appropriate particle size. For example, a product is sieved with a sieve having a mesh size of 3.0 mm, and the product under the sieve is used as a product.

[0016] In order to prevent the mixing of powdery substances and to increase the commercial value, it is more advantageous to granulate to a certain particle size and then heat and dry.

The dried auxiliary materials such as blue glue, shavings and vegetable powder may be added and mixed in an appropriate amount after drying by heating.

[0018]

The present invention will be further described with reference to the following examples.

Example 1 80 g of potato granules were added to 500 g of wet ground pulverized okara (moisture content: 75%), and the mixture was stirred and mixed uniformly, followed by 0.12 g of licorice, 0.12 g of stevia, and salt 27.
g, 1.8 g of magnesium chloride, 9 g of a natural seasoning, and 30 g of fish bone were uniformly mixed with stirring. The obtained mixture was dried by heating at a temperature of 95 ° C. for 120 minutes using a thermostatic drier to obtain a sprinkle (water content: 3%). This product did not become a hard lump and had a favorable soft texture without any discomfort.

Comparative Example 1 A sprinkle was obtained in the same manner as in Example 1 except that raw okara was used instead of the wet ground pulverized material. This was a sprinkle of strange texture.

Comparative Example 2 A sprinkle was obtained in the same manner as in Example 1 except that no potato granules were added. This product was likely to become a hard lump and was sprinkled without a soft feeling.

[0022]

According to the present invention, it is possible to provide a sprinkling of a preferable soft texture which contains a large amount of dietary fiber, does not form a hard lump, and has no strange feeling.

[Brief description of the drawings]

FIG. 1 is a drawing showing a potato granule manufacturing process.

Claims (2)

(57) [Claims] 1. A sprinkle comprising a wet ground product of okara and potato granules. 2. A method for producing a sprinkle, comprising uniformly mixing a wet pulverized product of okara, potato granules, and a seasoning, followed by heating and drying.