JP3498087B2 - Okara ingredients - Google Patents

Okara ingredients

Info

Publication number
JP3498087B2
JP3498087B2 JP2001077481A JP2001077481A JP3498087B2 JP 3498087 B2 JP3498087 B2 JP 3498087B2 JP 2001077481 A JP2001077481 A JP 2001077481A JP 2001077481 A JP2001077481 A JP 2001077481A JP 3498087 B2 JP3498087 B2 JP 3498087B2
Authority
JP
Japan
Prior art keywords
okara
mix
meat
food
texture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP2001077481A
Other languages
Japanese (ja)
Other versions
JP2002272401A (en
Inventor
哲子 岡田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tohoku Techno Arch Co Ltd
Original Assignee
Tohoku Techno Arch Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tohoku Techno Arch Co Ltd filed Critical Tohoku Techno Arch Co Ltd
Priority to JP2001077481A priority Critical patent/JP3498087B2/en
Publication of JP2002272401A publication Critical patent/JP2002272401A/en
Application granted granted Critical
Publication of JP3498087B2 publication Critical patent/JP3498087B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Description

【発明の詳細な説明】 【0001】 【発明の属する技術分野】この発明は豆腐の副製品おか
らに属するもので、おからを用いた食品に関するもので
ある。 【0002】 【従来の技術】おからは豆腐をつくるときの絞りかす
で、植物性のたんぱく質と少量の脂肪があり一種の風味
があるので、食品として利用されている。その利用は他
の食品例えば食用油・魚菜・こんにゃく・塩蔵魚を混合
している。その先願例には特開平10−52233の加
工食品およびその製造方法がある。これら従来のおから
利用食品はおからに他の食品を混合するにすぎないもの
であった。 【0003】 【発明が解決しようとする課題】この発明は、おからの
質はきめが荒く吸蔵性があることに着目したもので、生
卵等の栄養食品を吸蔵させこれをこんにゃくで被覆して
食材に供することにより、食肉に近い食感のある食品を
提供しようとするものである。 【0004】 【課題を解決するための手段】この発明は、こんにゃく
粉を湯でゼリー状にまで混和し、これに生卵とおからを
混和し、水酸化カルシウムをぬるま湯に溶解したアルカ
リ液を上記混和物に混和し凝固成型し、これを適宜に切
り分け、加熱して残余のアルカリ分を除去し食肉感を与
えたことを特徴とする食材の製法である。 【0005】 【実施の態様】おからに代わるものには、豆類穀類を粉
砕または潰したものでもよく、これらはいずれもきめが
荒く吸蔵性がある。上記の豆類とは凍り豆腐や油揚を含
んでいる。また、大豆油の絞りかすも代用される。生卵
はこの発明による食材に食肉感を生じさせるもので、同
様食感を与え、かつ、おからと混和できるものであるな
ら生卵に代えてその食品を代用することができる。ま
た、食肉感以外の食感を生じさせたい場合には上記に準
じて代用可能である。さらに、ゆでた野菜を混和すると
栄養のバランスが良い食材となる。こんぶ茶や砂糖を加
えても食肉感に影響を与えることがない。 【0006】 【実施例】実施例を挙げると、こんにゃく粉40gを7
0〜80℃の湯800〜900ccでゼリー状にまで混
和し、これに生卵1〜2個とおから200〜300gを
混和し一時間ほどねかしておく。別に水酸化カルシウム
2.5gをぬるま湯100ccに溶解したアルカリ液を上
記に混和し容器に移して凝固成型する。これを適宜に切
り分け、約30分ゆでて残余のアルカリ分を除去し食材
とする。この実施例による食材は食感が食肉に近く、食
肉と同じく焼肉・照焼・フライ・炒めもの・煮もの・ハ
ンバーグやミートソースのひき肉等の代わりに使用でき
る。 【0007】 【発明の効果】この発明の食材は食肉感があるので、食
肉の摂取を控える人に好適であり、おからの繊維により
食物繊維の不足を補う健康食品となり、廃棄処分され易
いおからを大量に活用できる効果がある。
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.

───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開2000−262245(JP,A) 特開 平10−52233(JP,A) 特開 昭59−203463(JP,A) 特開 平4−200372(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23L 1/20 A23L 1/48 ──────────────────────────────────────────────────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)【特許請求の範囲】 【請求項1】 こんにゃく粉を湯でゼリー状にまで混和
し、これに生卵とおからを混和し、水酸化カルシウムを
ぬるま湯に溶解したアルカリ液を上記混和物に混和し凝
固成型し、これを適宜に切り分け、加熱して残余のアル
カリ分を除去し食肉感を与えたことを特徴とする食材の
製法
(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 .
JP2001077481A 2001-03-19 2001-03-19 Okara ingredients Expired - Lifetime JP3498087B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2001077481A JP3498087B2 (en) 2001-03-19 2001-03-19 Okara ingredients

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2001077481A JP3498087B2 (en) 2001-03-19 2001-03-19 Okara ingredients

Publications (2)

Publication Number Publication Date
JP2002272401A JP2002272401A (en) 2002-09-24
JP3498087B2 true JP3498087B2 (en) 2004-02-16

Family

ID=18934228

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2001077481A Expired - Lifetime JP3498087B2 (en) 2001-03-19 2001-03-19 Okara ingredients

Country Status (1)

Country Link
JP (1) JP3498087B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007138907A1 (en) 2006-05-25 2007-12-06 Ohkawa Ltd. Method of producing processed food material and the processed food material

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007141825A1 (en) * 2006-05-18 2007-12-13 Keiji Kida Process for producing konjac food material and konjac food material produced by the process
JP4662181B2 (en) * 2007-08-09 2011-03-30 日本製粉株式会社 Okara Konjac and its manufacturing method
JP5566053B2 (en) * 2008-07-18 2014-08-06 ハウス食品グループ本社株式会社 Food composition
JP2016049079A (en) * 2014-09-02 2016-04-11 白石 良蔵 processed food
WO2024080368A1 (en) * 2022-10-14 2024-04-18 ディーツフードプランニング株式会社 Sheet-like processed food material and method for manufacturing same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007138907A1 (en) 2006-05-25 2007-12-06 Ohkawa Ltd. Method of producing processed food material and the processed food material

Also Published As

Publication number Publication date
JP2002272401A (en) 2002-09-24

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