JP3124102U - Okara processed food - Google Patents

Abstract

To provide a food mainly composed of okara.
SOLUTION: Okara ingredients and food polysaccharide ingredients having thickening stability are integrally bound to form cubes, cuboids, spheres, domes, polygonal columns, polygonal cones, sausages or hamburger shapes. The okara component is dispersed and arranged on the entire surface and inside as a minute shape of 0.05 mm to 1 mm.
[Selection] Figure 1

Description

  The present invention relates to processed okara food.

  As a processed food mainly composed of this type of okara, a processed food obtained by uniformly mixing with okara, konjac, egg or long bean paste and coagulating with an alkaline solution is disclosed in Japanese Patent No. 3498087 (patent Document 1), Japanese Patent No. 3721351 (Patent Document 2), Japanese Patent Application Laid-Open No. 2000-262245 (Patent Document 3), and the like.

  In the method for producing processed foods disclosed in Patent Document 1, raw egg is mixed with okara, and then mixed with konjac powder mixed with hot water and an alkaline solution in which calcium hydroxide is dissolved. The product is solidified and then heated to produce a food with a fleshy texture. That is, it is described that the okara foodstuff of the manufacturing method disclosed in Patent Document 1 gives a meaty feeling by occluding eggs in okara and coating them with konjac. Furthermore, in patent document 1, the alkaline liquid is mix | blended and kneaded to what mixed egg, okara, konjac powder, and water.

The processed food disclosed in Patent Document 2 is mixed with konjac and okara instead of eggs, and konjac is mixed in a large amount at a ratio of 2.5 to 5.0 times the konjac raw material. In addition, because okara and konjac raw material are 33 to 83 weight ratio of okara and 67 to 17 weight ratio of konjac raw material, the ratio of octopus is larger than okara, and octopus occupies in processed food The ratio is the largest, so to speak, it is a strawberry food.
In Examples 1, 3, and 4 disclosed in Patent Document 2, karakaku is mixed with hot water and kneaded, and then konjac raw materials and eggs are added and mixed homogeneously, and then the kneading is performed. An alkaline liquid is blended into the product to be solidified. In Example 2, the mixture is mixed with hot water and kneaded, and then the konjac raw material and the long koji are added together and mixed homogeneously. After that, the mixture is coagulated with an alkaline solution. I am letting.

Patent Document 3 relates to a solidified porous health food, which is a porous and water-absorbing food by containing a food component having water absorbency with respect to a konjac component having a bad taste. Okara is listed as a food component having water absorption.
With respect to the method for producing the solidified porous health food, as disclosed in paragraph 0039, a food having water absorbency is mixed with water, and konjac powder is added thereto and mixed and swollen. A coagulant aqueous solution is mixed and kneaded, or a water-absorbing food, konjac swollen with water, and a coagulant aqueous solution are simultaneously mixed and kneaded.

Japanese Patent No. 3498087 Japanese Patent No. 3721351 JP 2000-262245 A

In the manufacturing method of the processed food containing any of the above-mentioned patent documents 1, 2, and 3, the following (1), (2), and (3) are provided.
(1) Okara is mixed with a konjac component and an alkali liquid as a coagulant at the same time;
(2) After mixing okara and konjac, add an alkaline solution and knead (3) knead the konjac paste with an alkaline solution added to konjac and okara.

  However, in any of the above methods (1) to (3), the alkaline liquid to be blended is absorbed by the konjac component, and the alkaline liquid does not sufficiently permeate the okara, and as a result, the okara is konjac. In addition, there is a problem that it is difficult to coagulate with eggs and long bean. In particular, when the amount of okara is increased, the problem that okara is difficult to be integrated with konjac and other components becomes significant. Therefore, there is a problem that when the surface of the okara is exposed to improve the taste stain, the okara tends to fall off.

  Normally, processed foods mainly composed of okara are made from dried powdered okara, and when the powdered okara is mixed and integrated with ingredients other than konjac, Problems occur, and it is difficult for other ingredients to bind okara. Therefore, since okara is easily padded, there is a problem that it is difficult to mold into a required shape.

  The present invention has been made in view of the above-mentioned problems, and when making processed food mixed with other ingredients with okara as the main ingredient, the okara is tightly integrated with other ingredients without passing through. The problem is to make it the required shape.

In the present invention, the okara ingredient and the food polysaccharide ingredient having thickening stability are integrally bound and molded into a cube, a rectangular parallelepiped, a sphere, a dome, a polygonal column, a polygonal pyramid, a sausage shape or a hamburger shape. And
An okara processed food characterized in that the okara components are dispersed and arranged on the entire surface and inside as a minute shape of 0.05 mm to 1 mm.

  In the processed okara processed food of the present invention, the okara component with good taste is made into a micro shape of 0.05 mm to 1 mm, so that it is mixed almost uniformly with the food polysaccharide component to be mixed, and on the surface of the processed okara processed food. The okara components can be uniformly distributed. Thus, since the okara component is exposed on the surface, the taste is good. In addition, since the okara components are dispersed and arranged inside, a sufficient taste can be made to the inside.

  The processed okara processed food of the present invention is composed of okara as the main component, and the food polysaccharide is bound with a coagulant made of calcium hydroxide or calcium oxide. Can be prepared with low calories.

When a konjac ingredient is blended as the food polysaccharide ingredient,
The okara component is 4 to 10% by mass, the konjac component is 1 to 5% by mass, the water is 70 to 95% by mass, and the konjac component, the okara component and the water are 100% by mass in total, In addition, it is preferable to use calcined shells and / or calcined eggshells as raw materials as a coagulant, and the calcium hydroxide is blended at a ratio of 1 to 15% by mass when the konjac component is 100% by mass. It is preferable.
Usually, when calcium hydroxide is used as the coagulant, lime is used. However, it is preferable to use the calcined shell or / and the calcined eggshell as a raw material because odor can be suppressed peculiar to konjac.

As mentioned above, the reason why the konjac component is set to 1 to 5% by mass is that if it exceeds 5% by mass, it becomes too hard and the texture becomes poor, and if it is less than 1% by mass, there are too few konjac components. This is because it becomes difficult to bind to the body.
The reason why the amount of the okara component is 1 to 5% by mass is that if it is less than 1% by mass, the meaning of mixing the okara is almost lost, and the taste stain is deteriorated. This is because it becomes difficult to wear.
The reason why the coagulant is 1 to 15% by mass with respect to the konjac component is that if it is less than 1% by mass, the konjac component and the okara component are difficult to be integrated, and if it exceeds 15% by mass, it becomes too hard.

In addition to konjac, tokoroten, kuzuyu, etc. are preferably used as the food polysaccharide component. These are preferably mixed in a jelly form with a mixture of okara and a coagulant.
Furthermore, food polysaccharides listed below may be distributed.
Animal food: land animals-chicken eggs, fermented milk, animal joints
Aquatic animals-fish epidermis, fish eggs, jellyfish, shark fin, eel, loach.
Plant foods: Land plants-yam, potato, okra, tororo, junsai, leek, glutinous rice, uruchi rice, natto, sea cucumber, including yams, ginkgo biloba, tsukuneimo.
Aquatic plants-seaweeds such as kombu and seaweed.

  In the case of the sausage shape or the hamburger shape, it is preferable to paste and mix meat. The blending amount is arbitrarily adjusted according to how much the sensation is imparted, and may be a trace amount so as not to increase calories.

Further, the processed okara processed food of the present invention may be added with animal foods made from seasonings, meats and fish or / and vegetable foods made from vegetables and fruits. Furthermore, you may mix | blend the thickening stabilizer of gums.
Examples of the seasoning include sugar, salt, vinegar, soy sauce, sauce, miso, pepper, sesame, eggplant, and wasabi.
Moreover, it is preferable to mix the mixture other than what is called a seasoning into paste-form or liquid form vegetables, fruit, grain, meat, and fish.
By selecting and combining the above-mentioned additives, it is possible to have a specific seasoning and texture.
For example, when soy sauce or miso is used as a seasoning and a fish paste is blended as a mixture, it can be processed into an okara processed food seasoned to a Japanese flavor.
Furthermore, it can be set as a sweet candy-like okara processed food by mix | blending sugar, butter, etc. as a seasoning, and using a fruit as a mixture.

The processed okara processed food related to the present invention is prepared by mixing with a coagulant,
It is manufactured by mixing and kneading with a food polysaccharide component having thickening stability such as tocorotene and konjac, which does not contain a coagulant, and the resulting kneaded product is heated and coagulated.

As described above, first, an alkaline solution is mixed into the okara and mixed and stirred, so that the alkaline solution is soaked into the okara and the okara itself is used as a coagulant having fluidity.
On the other hand, the food polysaccharide component does not contain a coagulant such as calcium hydroxide.
Thus, the problem of the manufacturing method disclosed in Patent Publications 1, 2, and 3 is obtained by kneading okara, which is a fluidized coagulant, and a food polysaccharide not containing a coagulant. Okara can be tightly bound to food polysaccharides such as konjac without the use of viscous foods such as eggs and long bean, and calcium hydroxide is not absorbed by konjac. It is possible to make the food with no feeling.
And since okara itself has a solidifying action, it can be molded into a required shape. As a result, the desired shape such as the cube, rectangular parallelepiped, spherical shape, dome shape, polygonal column, polygonal pyramid, sausage shape or hamburger shape can be molded without causing deformation.
In addition, since the coagulant is first added to the atomized okara, even if the okara is exposed on the surface, the okara will not be detached from the bound food polysaccharide, and has a water absorption property. It is possible to make the taste good by exposing the surface to the surface.

  As described above, the processed okara processed food according to the present invention has a good taste-stained food because the finely divided okara is uniformly distributed on the surface. And since the coagulant is contained in okara, even if okara is dispersed and exposed on the surface, it does not come off.

Hereinafter, embodiments of the present invention will be described.
FIG. 1 shows an okara processed food 1 according to the first embodiment, and the okara processed food 1 is enclosed in a packaging material 2 in a rectangular parallelepiped shape.
The processed okara food 1 is composed of the konjac component 3, the okara component 4, water, and calcium hydroxide using fired shells as raw materials, and does not contain viscous foods such as eggs and long bean paste.

1 to 5% by mass of the konjac component 3, 4 to 10% by mass of okara component 4 and 70 to 95% by mass of water 5 are combined, and the total amount of konjac component 3, okara component 4 and water is 100. Mass%.
Furthermore, the calcium hydroxide which consists of the said baking shell is mix | blended in the ratio of 1-15 mass% when the said konjac component is 100 mass%.
And the compounding quantity of the said konjac component 3 and the okara component 4 is adjusted, and it is set as the low calorie food of 10-50 calories per 100g.

  Okara component 4 atomized to 0.05 mm to 1 mm is distributed almost evenly on the entire surface and inside of the processed processed okara food 1, and the okara component is added to the konjac component having a bad taste. In particular, it is a food with good taste stains because the surface 3 is exposed on the surface.

As shown in FIG. 2, the processed processed food 1 is prepared by mixing with calcium hydroxide,
Prepare konjac paste by mixing only konjac flour and water without blending coagulant,
Kneading okara containing the coagulant and konjac paste not containing the coagulant,
The obtained kneaded material is heated and solidified.

Specifically, dried okara powder is used as okara, the okara powder is refined to 0.05 to 1 mm, and a calcium hydroxide solution in which calcium hydroxide is dissolved in water is stirred to solidify okara. An agent is being prepared.
On the other hand, the konjac paste is prepared by stirring konjac fine powder and water, and does not contain a conventionally coagulant such as lime.
The previously prepared okara coagulant and konjac paste are kneaded, and the okara coagulant is uniformly mixed with the konjac paste by the kneading.
By heating and solidifying in this state, the refined okara component is exposed on the surface of the processed okara processed food 1 and the exposed okara component is not detached from the konjac component. Can be worn. In addition, since the refined okara components are mixed evenly inside the processed okara food 1, the cooking juice absorbed from the okara components exposed on the surface should also sufficiently penetrate inside. Can do.

  In addition, although the above-mentioned processed food 1 is made into a rectangular parallelepiped shape, it may be a cubic shape as shown in FIG. 3 (A), a spherical shape as shown in FIG. 3 (B), and a triangle, a star. It is good also as arbitrary shapes, such as a shape.

FIG. 4 (A) shows a sausage-shaped processed okara processed food 1 ′ according to the second embodiment, and FIG. 2 (B) shows a modified karaoke-shaped okara processed food 1 ″ according to the second embodiment.
The difference from the first embodiment is that in the process of stirring the okara and the alkaline solution to prepare the okara coagulant, the required amount of meat paste is mixed and stirred, and the okara coagulant requiring the meat paste is added. It is prepared and heated and coagulated after the okara coagulant is kneaded with konjac paste.
Thus, by adding even a small amount of meat paste, it becomes a processed okara processed food with a more meaty texture, and thus, when it is made into a sausage shape or a hamburger shape, a texture resulting from the appearance can be given.

FIG. 5 shows a processed okara processed food 1 ″ made of confectionery of the third embodiment.
In this processed okara food 1 ″, tokoroten 6 is mixed with the okara coagulant and a sweetener is added.
Instead of the konjac of the first embodiment, tokoroten is added to the okara coagulant and kneaded. And it is set as the dome-shaped cake as shown in the figure.
In addition, it is good also as various cake shapes, such as a triangular prism shape as shown to FIG. 6 (A), and a cone shape as shown to FIG. 6 (B).

It is sectional drawing which shows the Okara processed food of 1st Embodiment. It is drawing which shows the manufacturing process of the Okara processed food of 1st Embodiment. (A) and (B) are the schematic which shows the modification of 1st Embodiment. (A) is the schematic of the Okara processed food of 2nd Embodiment, (B) is the schematic of the Okara processed food of the modification of 2nd Embodiment. It is the schematic which shows the Okara processed food of 3rd Embodiment. (A) (B) is the schematic which shows the modification of 3rd Embodiment.

Explanation of symbols

1 Okara processed food 3 Konjac ingredients 4 Okara ingredients

Claims (5)

Okara component and food polysaccharide component with thickening stability are integrally bound, molded into a cube, a rectangular parallelepiped, a sphere, a dome, a polygonal column, a polygonal pyramid, a sausage shape or a hamburger shape,
Okara processed foods characterized in that the okara components are dispersed and arranged on the entire surface and inside as fine shapes of 0.05 mm to 1 mm.   Okara processed food of Claim 1 prepared so that the said component may be 10-50 calories per 100g. Konjac component is blended as the food polysaccharide component,
The okara component is 4 to 10% by mass, the konjac component is 1 to 5% by mass, the water is 70 to 95% by mass, and the konjac component, the okara component and the water are 100% by mass in total, In addition, calcium hydroxide using fired shells and / or fired eggshells as raw materials is used as a coagulant, and the calcium hydroxide is blended in a proportion of 1 to 15% by weight when the konjac component is 100% by weight. Okara processed food of Claim 1 or Claim 2.   Okara processed food according to claim 1 or claim 2, wherein tocorotene or kuzuyu is blended as the food polysaccharide component.   Furthermore, the okara processed food of any one of the Claims 1 thru | or 4 to which the animal foodstuff which consists of seasonings, meat, and fish, or / and the vegetable foodstuff which consists of vegetables and a fruit are added.

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