JP3498087B2 - Okara ingredients - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention belongs to a tofu by-product, Okara, and relates to food using Okara. 2. Description of the Related Art Okara is a refuse used to make tofu and is used as a food because it has vegetable protein, a small amount of fat and a kind of flavor. Its use mixes other foods such as edible oils, fish vegetables, konjac and salted fish. An example of the prior application is a processed food product disclosed in Japanese Patent Application Laid-Open No. 10-52233 and a method for producing the processed food product. These conventional okara-utilized foods merely mix other foods with okara. [0003] The present invention focuses on the fact that the quality of okara is rough and has occlusion properties, and it absorbs nutrient foods such as raw eggs and covers it with konjac. It is intended to provide a food with a texture similar to meat by providing the food with the food. [0004] The present invention provides a konjac
Mix the flour into jelly with hot water, add the raw egg and okara
Alkaline mixed with calcium hydroxide dissolved in lukewarm water
The mixture is mixed with the above mixture and solidified to form a solid.
Separate and heat to remove residual alkali and add meaty feeling
It is a method of producing foodstuffs characterized by the following . [0005] An alternative to okara may be crushed or crushed legumes, all of which have a rough texture and have occlusion properties. The above beans include frozen tofu and fried tofu. Marc of soybean oil is also substituted. Raw eggs cause the foodstuff according to the present invention to have a meaty feeling. If the raw eggs can be mixed with okara, the food can be used instead of raw eggs. When a texture other than the meat texture is desired to be generated, it can be substituted according to the above. In addition, mixing the boiled vegetables will result in a nutritionally balanced food. Addition of kombu tea or sugar does not affect meat quality. [0006] In Examples, 40 g of konjac powder was added to 7
Mix in a jelly form with 800 to 900 cc of hot water at 0 to 80 ° C, mix 1 to 2 raw eggs and 200 to 300 g of okara, and leave for about 1 hour. Separately calcium hydroxide
An alkali solution obtained by dissolving 2.5 g in 100 cc of lukewarm water is mixed with the above, transferred to a container, and solidified. This is appropriately cut and boiled for about 30 minutes to remove the residual alkali content to obtain a food material. The food material according to this embodiment has a texture close to that of meat and can be used in place of meat in place of grilled meat, teriyaki, fried, fried, boiled, hamburger or minced meat of meat sauce. Since the foodstuff of the present invention has a meaty feeling, it is suitable for those who refrain from ingesting meat. There is an effect that can be used in large quantities.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2000-262245 (JP, A) JP-A-10-52233 (JP, A) JP-A-59-203463 (JP, A) JP-A-4-200372 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/20 A23L 1/48

Claims (1)

(57) [Claims] [Claim 1] Mix konjac powder into jelly with hot water
Then, mix the raw egg and okara, and add calcium hydroxide
Mix the alkaline solution dissolved in lukewarm water with the above mixture
It is solid molded, cut into pieces as appropriate, heated, and
It is a food product characterized by the removal of potash and the addition of meat.
Manufacturing method .