JP4253033B1 - Raw powder for processed food - Google Patents

Abstract

[PROBLEMS] To effectively use okara in combination with edible flours such as wheat flour, rice flour, buckwheat flour, bean flour, corn flour, and rice bran flour, and to eliminate the smell and texture peculiar to okara. I will provide a.
SOLUTION: 5 to 15 parts by weight and 2 to 10 parts by weight are mixed in edible powders such as wheat flour, rice flour, buckwheat flour, bean flour, corn flour, and rice bran flour per 100 parts by weight of okara and hijiki flour, respectively. By doing so, the smell and texture of okara can be eliminated.

Description

  The present invention relates to a raw material powder for processed food.

  Because okara can be mixed with various types of flour such as wheat flour, rice flour, buckwheat flour, bean flour, corn flour, and rice bran flour, it can be processed into a wide variety of foods.

For example, Japanese Patent Application Laid-Open No. 2002-17237 discloses a method for producing bread in which strong flour is mixed and fermented with burdock, carrot, hijiki, and okara.
JP 2002-17237 A

Problems to be solved by the invention

  Despite the high nutritional value of okara produced as a by-product in the manufacturing process of tofu, it has a peculiar odor and texture, and its use is extremely limited. is there.

  The aforementioned Japanese Patent Application Laid-Open No. 2002-17237 describes the use of okara with hijiki and others, but this publication eliminates the smell unique to okara by using hijiki together with okara, and There is no disclosure about improving the texture.

  Therefore, the present invention uses various kinds of flour such as wheat flour, rice flour, buckwheat flour, bean flour, corn flour, and rice bran powder as raw materials for processed foods, so that even small amounts can be consumed. It has a diet effect because it provides a feeling of fullness. And it aims at providing the raw material powder for processed foods which does not have the smell and texture peculiar to okara, and the smell of a hijiki used together.

Means for solving the problem

  That is, the present invention is a raw material powder for processed foods mainly composed of flour, mixed with 5 to 15 parts by weight and 2 to 10 parts by weight of okara and hijiki per 100 parts by weight of flour, respectively, and It is a raw material powder for processed foods characterized in that the weight ratio of hijiki to kara is 40% to 100%.

The invention's effect

  According to the present invention, the smell and texture peculiar to okara can be eliminated by hijiki, so that even if okara is mixed with flour, a good flavor can be maintained.

  The outline of the present invention will be described. The flour used in the present invention includes at least one of wheat flour, rice flour, buckwheat flour, bean flour, corn flour, rice bran flour, etc., preferably wheat flour, rice flour and buckwheat flour are used. More preferably, wheat flour and / or rice flour are used. The amount of okara mixed is 5 to 15 parts by weight, preferably 7 to 15 parts by weight, more preferably 100 parts by weight of various types of flour such as wheat flour, rice flour, buckwheat flour, bean flour, corn flour, and wheat flour. 8 to 13 parts by weight. The amount of mixed hijiki is 2 to 10 parts by weight, preferably 4 to 10 parts by weight, more preferably 100 parts by weight of various types of flour such as wheat flour, rice flour, buckwheat flour, bean flour, corn flour, and rice flour. Is 4 to 6 parts by weight. When the amount of okara is less than the above lower limit, effective utilization from okara is not achieved, and the satiety feeling and diet effect are reduced. On the other hand, when the amount exceeds the upper limit, the texture is reduced. Moreover, when the compounding quantity of a hijiki is smaller than the said minimum, it will become difficult to eliminate the smell peculiar to okara. If the amount of hijiki exceeds the above upper limit, the color tone becomes too black. In addition, since hijiki is more expensive than other raw materials, there is no advantage of blending in excess of the above upper limit.

  Hijiki specifically eliminates the smell and texture peculiar to okara and does not bring the smell or taste of hijiki itself to the raw material powder for processed foods. The present inventor has studied a wide range of ingredients for foods used in combination with okara, but has found that only the combination of okara and hijiki eliminates each other's odor and taste. The ingredients examined were sesame seeds, pepper, basil, shiso, dried shiitake mushrooms, bonito flour, kano tofu, kanpyo, wakame, kelp, bancha, mochi and barley tea. Among them, shiso, basil and bancha reduce odor However, the odor or taste of itself is imparted to the raw material powder for processed food. In JP-A-2002-17237 described above, 12 to 15 parts by weight of a wet elbow that is returned with water is added to 100 parts by weight of flour. When the dried hijiki is returned to water, the volume expands to about 8 times, and when converted to a dry state, the volume is about 1.5 to 1.9 parts by weight. As mentioned above, this amount is not sufficient to eliminate the odor from okara.

  Okara and hijiki are preferably a total of 7 to 20 parts by weight per 100 parts by weight of flour, and if the total use ratio is less than this range, the resulting diet effect is reduced, and the total use ratio is more than this range. And the texture of various types of flour such as wheat flour, rice flour, buckwheat flour, bean flour, corn flour, and rice bran powder will be lowered.

  The weight ratio of hijiki to okara mixed in flour such as wheat flour, buckwheat flour, bean flour, corn flour, and rice bran flour is 40 to 100%, particularly preferably 50 to 80%. If the weight ratio of hijiki is less than 20%, it will be difficult to reduce the unique smell of okara mixed in flour such as wheat flour, rice flour, bean flour, corn flour and rice bran flour. If it exceeds, problems such as the above-described color tone will occur.

  The raw material powder for processed foods of this invention is blended with cereal flour such as wheat flour, rice flour, buckwheat flour, bean flour, corn flour, rice bran flour, and the like in dried okara and hijiki powder. And other components can also be added if it exists in the range with the effect (specific odor, improvement of food texture) of this invention. The particle size of these powders can be used without any problem as long as it is about the particle size used as flour. This raw material powder for processed food is used as a hot cake mix, pizza mix, dumpling powder mix, okonomiyaki mix, takoyaki mix, etc., and pizza mix is more preferably used. Moreover, the raw material powder for processed food of the present invention can be suitably used for producing bread, cakes, cereals, confectionery, noodles (such as udon, soba, pasta), okonomiyaki, takoyaki, etc. Is more preferably produced. The cooking conditions for producing these do not require any special conditions and can employ ordinary methods.

  The raw material powder for processed food of the present invention can also be used as dry noodles.

Example 1
Pizza 230g of flour mixed with 190g of strong flour and 40g of flour, mixed with 20g of dried okara and 10g of dried hijiki powder, 5g of dry yeast, 1/3 teaspoon salt, a pinch of sugar and 200cc to 250cc of water ( It was necessary to increase or decrease depending on the dryness of the dry matter) and mixed. The mixture was fermented at about 25 ° C. for about 30 minutes, divided into three parts, and formed into a disk shape to prepare three pieces of pizza dough (pizza dough C). This pizza dough was baked at 180 to 200 ° C. for about 5 minutes without using oil to obtain a pizza.

  100 people sampled the pizza of Example 1, and judged the food texture and the presence or absence of the smell from the okara. The texture was judged from the two viewpoints of crunchiness and stickiness, and the criteria were x (bad), Δ (normal), ○ (good) and ◎ (more good). Further, the standards for judging the odor from okara were × (with odor), ○ (with a slight odor), and ◎ (with no odor at all). The results are shown in Table 1.

Comparative Examples 1 and 2 and Example 2
Example 1 was repeated except that the blending amount of the hijiki powder was changed to 3 g (Comparative Example 1, Pizza Dough A), 5 g (Comparative Example 2, Pizza Dough B) 15 g (Example 2, Pizza Dough D). The results are shown in Table 1.

Example 3
The pizza of Example 1 was used for dieting for 60 days.
The pizza ingredients are vegetables, meat, fish, etc. and the appropriate amount of cheese and pizza cheese. After eating three meals a day in the morning, noon, night, 75kg for a boy (21 years old) weighing 75kg. became.
This boy achieved the expected results even after taking into account the fact that he controlled the calories of the ingredients themselves used for the purpose of the diet and that he actively took exercise.
Okara and Hijiki in the processed food raw powder used for pizza absorbed the water taken together in the stomach after eating, resulting in sufficient satiety. Besides, he was good. There were few feelings of hunger when continuing a diet.
Eating this pizza improved bowel movements and improved bowel tone. Arranging defecation was effective for dieting.

Example 4
Udon Noodles were made with 190g of strong flour, 20g of weak flour, 20g of rice flour, 20g of dried okara and 10g of dried hijiki flour with a water content of about 200cc, and left in a refrigerator overnight to make noodles. The udon was put in boiling water, boiled for 3-4 minutes until it floated, squeezed with cold water, and ate with zaru udon and commercially available noodle soup. The noodles had no smell of okara and became a chewy texture that was crunchy and crunchy.
With the above amount, it is about 2 people. Udon was said to be worse than rice, but it was good enough.

Example 5
Pasta Tomato pasta was made in Italian style using the noodle of Example 4. Boiled noodles were mixed with pasta sauce using one tomato boiled tomato, shimeji mushroom, onion, bacon and garlic as appropriate, and then served with powdered cheese. The noodles were delicious as pasta with an elastic texture and no smell. As in Example 4, the stomach was good.

Example 6
Hot cake 230 g of soft flour, 20 g of dried oak powder, 10 g of dried hijiki powder, 8 g of baking powder, 10 g of sugar, a pinch of salt, 1 egg, and about 180 cc of milk were eaten as a hot cake. The obtained hot cake did not smell of okara and was savory and delicious.

Example 7
Chinese ginger 150g strong flour, 80g weak flour, 20g dried okara, 10g dried hijiki powder, a pinch of salt, 20g sugar, 8g baking powder, 2 teaspoons salad oil, 1 teaspoon sesame oil, moisture about 180-200z cc well Had made. Wrapped meat buns (150g minced meat, 15g vermicelli in lukewarm water, 3 raw shiitake mushrooms, half green onion, half teaspoon salt, 1 teaspoon soy sauce, 1 sesame oil bun) and steamed in a steamer for about 10 minutes. . The resulting Chinese koji was a Chinese bun with a crisp texture and no odor from okara.

Example 8
Dango dumpling powder (mixed powder of glutinous rice, glutinous rice and potato starch), 20 g of dried okara, 10 g of dried hijiki flour, and about 180 cc of water were well kneaded and boiled in hot water rounded to a diameter of about 2 cm. The dumpling had a resilient texture with no odor from okara. I ate it with okonomiyaki, kinako and black honey.

Comparative example 3 (pizza dough E)
Example 1 was repeated except that no hijiki powder was blended. The results are shown in Table 1.

Comparative Example 4
Okara + Wakame Powder A pizza dough was made with 190 g of strong flour, 40 g of weak flour, 10 g of dried wakame, 20 g of dried okara, 1 pinch of sugar, 1 pinch of salt, 5 g of dry yeast, and about 220 cc of water. We thought that seaweed can be used in seaweed in the same way as hijiki, but seaweed was stinky and the texture of seaweed remained even when powdered. It became a seaweed pizza. Wakame's features did not disappear even when placed on top. Okara and seaweed texture remained and became a slightly rough texture.

Comparative Example 5
Okara + Bancha pizza dough with 190g strong flour, 40g weak flour, 8g bancha and hot tea extracted from dark tea, about 200cc, dried okara 20g, 1 teaspoon salt, 1 pinch of sugar, 5g dry yeast It was.
Bancha suppressed the smell of okara. However, the texture of okara became a slightly rough texture.

  Okara is nutritious as food. As seen from the general analysis values, the crude protein per kg in the dried product is about 26%, the crude fat is about 13%, the soluble nitrogen-free product is about 33%, and the crude fiber is about 15%. Okara is also rich in phosphatidylcholine (also called lecithin), which increases brain memory. Therefore, recently, many processed foods such as sweets such as okara cookies and okara donuts, and okara konjac have been devised. On the other hand, it is reused for bioethanol, feed, cosmetics, cat sand, etc. However, it is hard to say that Okara is fully utilized, and it is now almost never reused as industrial waste.

In addition, this invention is not limited to the said Example at all, For example, it can apply also to the following.
1. In the above-described embodiment, bread, cake, cereal, confectionery, noodles, okonomiyaki, takoyaki and the like are shown as application examples, but these are examples and can be applied to various foods. For example, croquettes are made by putting the present invention in potatoes.
2. Even if the okara is dried and powdered, the smell and texture peculiar to okara remain, and it is difficult to use it like flour for staple foods. It is necessary to season with oil, butter, sugar, soy sauce, etc. in order to eliminate its unique smell and texture. In the end, such cooking consumes a large amount of oil, salt, and sugar together with okara, and the original benefits of okara are negated. In the present invention, it is possible to add taste later like noodles, pizza dough, dumplings and the like.
3. The present invention can improve the texture and eliminate the odor peculiar to okara by blending a specific amount of okara and hijiki into the flour. The flour can also be used as a staple food.
4. The present invention is also useful as a hot cake mix, pizza mix, dumpling powder mix, okonomiyaki mix, takoyaki mix and the like.
5. The present invention is also useful as a frozen food because it does not become hard even when cooked and cooled.
6. In addition to wheat flour, rice flour, buckwheat flour, bean flour, corn flour, rice cake flour, etc., it is also useful because it can be added to powdered potatoes, powdered pumpkins, etc. to increase the amount and suppress calories.
7. The present invention is useful as a diet because it can be cooked without using oil even when baked in a frying pan or the like.

The present invention is suitable for fields such as bread, cakes, cereals, confectionery, noodles, okonomiyaki and takoyaki.

Claims (5)

Raw material powder for processed foods mainly composed of flour, mixed with 5 to 15 parts by weight and 2 to 10 parts by weight of okara and hijiki per 100 parts by weight of flour, respectively, and the weight ratio of hijiki to okara Is a raw material powder for processed food, characterized in that it is 40% to 100%. The raw powder for processed food according to claim 1, wherein okara and hijiki are mixed in a total of 7 to 20 parts by weight per 100 parts by weight of flour. The raw material powder for processed food according to claim 1 or 2, which is used for bread, cakes, cereals, confectionery, noodles, okonomiyaki and takoyaki. The pizza mix which uses the raw material powder for processed foods of Claim 1 or 2. Noodles using the processed food raw powder according to claim 1 or 2.