JP4372190B2 - Croquette and manufacturing method thereof - Google Patents

Description

  The present invention relates to a croquette using okara as a main raw material and a method for producing the croquette.

  Okara is a residual residue generated after squeezing soy milk from raw soybeans in the tofu production process, most of which is discarded. However, okara contains a lot of nutritional components. For example, in 100 g of okara, protein 6.1 g, lipid 3.6 g, carbohydrates 13.8 g, various minerals, vitamins, and dietary fiber 11.5 g Is known to be included (see, for example, Non-Patent Document 1). Okara protein has an excellent amino acid composition and contains many essential amino acids necessary for human growth and development. In addition, in the present age of satiety, dietary fiber intake has been decreasing, and there are concerns about an increase in obesity and lifestyle-related diseases, etc., but Okara has a tendency to improve bowel movements and promote the excretion of harmful substances. It is rich in plant fibers that are effective in preventing and improving lifestyle-related diseases. In addition, soy lecithin that promotes cell metabolism and activates nerve cells and brain cells, and soy isoflavone that prevents osteoporosis and menopause and improves cholesterol levels, blood pressure, and arteriosclerosis More ingredients such as soy milk or tofu produced from the soy milk are contained in okara which is a residue.

  Disposing of okara with such abundant nutritional components leads to the loss of valuable food and is contrary to the spirit of the Food Recycling Law and today's recycling society. In recent years, various attempts have been made to effectively use okara as a food. As an example, an okara croquette using okara as part of the croquette dough, a manufacturing method thereof, and the like have been proposed (see, for example, Patent Document 1). Croquette is one of the typical side dishes that are favored by many households and the restaurant industry. If you use karaoke for croquette dough, you can effectively ingest various nutrients contained in okara Moreover, it is possible to effectively utilize the processed okara as waste.

  However, okara has a peculiar texture such as rough and rough, and because it is rustic, its moldability as a croquette is poor. Therefore, a delicious croquette having a texture equivalent to that of a potato croquette cannot be produced even if karako is used instead of potato, which is a main ingredient of a general croquette dough. Then, the croquette described in the said patent document 1 has the moldability as a croquette while smoothing a food texture by adding the ground yam and cheese which were ground to the croquette dough.

  In addition, a method for producing croquette dough has been proposed in which soy milk and cream corn are added to the main ingredients, and stirred with a cutter, and potato and corn powder are further added to produce croquette dough (for example, patent document) 2).

Furthermore, instead of a part or all of potatoes, by using a ground okara pulverized product (particle size 100-200 μm) produced by pulverizing okara under heating, a texture that is characteristic of okara is obtained. A method for producing a raw croquette having a taste similar to that of a potato croquette by reducing and adding lard or yam powder to the croquette dough is known (see, for example, Patent Document 3).
5th edition Japanese food standard ingredient table (2000; Science and Technology Agency Resource Research Committee) JP 2007-209290 A JP-A-62-186771 JP 2006-61033 A

  However, in the method for producing croquettes and the like described in Patent Documents 1 to 3, since ingredients other than okara such as yam and cheese are added to the croquette dough, the proportion of okara in the croquette dough There are few, and it cannot be said that it is used effectively from okara. In addition, the manufacturing process of croquette dough includes a process of adding a material that is much more expensive than yam, cheese, or other okara, resulting in higher material costs and processing costs, resulting in very high croquette manufacturing costs. There is a risk of becoming.

  Furthermore, Patent Document 3 states that okara croquettes added with yam and lard had higher shape retention than croquettes not added with these, and were less likely to collapse after fried in oil or fried in oil. There is a description. This description shows that croquettes without added yam or lard are sometimes fried in oil or crumbled after being fried in oil. It is suggested that cannot be obtained.

  Therefore, the present inventor crushed okara using a silent cutter (manufactured by Mado, model number: MTK662) in accordance with the croquette manufacturing method described in Patent Document 3, and the particle size is 50 to 500 μm. A reproduction experiment was conducted in which croquettes were made using the pulverized material. As a result, among the prototype croquettes, croquettes without added yam or lard may lose their shape, and they always reproduce the texture and taste equivalent to croquettes using potatoes. I couldn't say that.

  FIG. 4 shows a photomicrograph of the okara pulverized product pulverized using the silent cutter. The silent cutter pulverizes the okara particles by cutting them with a sharp blade. Therefore, as shown in FIG. 4, the okara particles are less damaged by the cells and various components (for example, , Proteins, lipids, carbohydrates, soy lecithin, etc.) are not released out of the cell. For this reason, croquettes using crushed okara with a silent cutter have low croquette dough viscosity, poor shape retention, and cannot reproduce the smooth texture unique to mashed potatoes.

  Okara croquette has a plurality of prior examples other than the above-mentioned patent documents. However, the name recognition of Okara croquette is still low, and there are few cases where it is regarded as a standard product in supermarkets and department store side dishes. The reason for this is that the okara croquettes shown in these preceding examples have a strong texture unique to okara and have not reached the level preferred by many people. Therefore, if the texture and taste similar to those of potato croquettes can be reproduced in croquettes made from okara, the demand for okara croquettes will increase, and much of the okara that has been disposed of in the past can be used effectively. Expected to be.

  The present invention solves the above problems, uses karako instead of potato, which is a main ingredient of general croquettes, reproduces the texture and taste similar to potato croquettes, and has good moldability The object is to provide okara croquettes and methods for producing them.

In order to solve the above-mentioned problems, the invention of claim 1 is a method for producing croquettes made from okara as a main raw material, and comprises an admixture obtained by mixing okara with the same weight of water as the okara. A grinding process for producing an okara grinding slurry that has become an emulsion with intracellular components including soy lecithin that has been ground and shed from broken and ground soybean cells, and obtained by the grinding process. At least minced meat, onions and seasonings are mixed in the dehydration step of dewatering the water of the takara milling slurry to prepare an okara grinding paste, and the okara grinding paste obtained by the dehydration step. A croquette dough preparation process for producing croquette dough, and a raw croquette preparation process for forming raw croquette by forming at least wheat flour and bread crumbs on the surface of the croquette dough, It is obtained so as to have the same texture and taste and croquette to.

Invention of Claim 2 is the manufacturing method of the croquette of Claim 1, Comprising: In the said grinding process, the okara ground material contained in the okara grinding slurry produced | generated is the said okara ground material. It is ground so that 10 to 30% of particles having a particle size of 50 μm or less are contained in the weight.

The invention of claim 3 is the croquette manufacturing method according to claim 1, wherein in the grinding step, the okara milled material contained in the okara milling slurry produced is the okara milled product. during weight, those having a particle diameter of 50μm or less 1 5-25%, those of 2 0 to 45% of the particle size 5 0～200Myuemu, those having a particle diameter 2 00～400Myuemu 3 0-40%, particle size 4 00 Those having a diameter of ˜700 μm are ground so as to be 10 to 20%.

Invention of Claim 4 is a manufacturing method of the croquette as described in any one of Claim 1 thru | or 3, Comprising: In the said spin-drying | dehydration process, 10-50% of the weight of the said okara grinding slurry is carried out. Water is dehydrated.

  Invention of Claim 5 is a manufacturing method of the croquette as described in any one of Claim 1 thru | or 3, Comprising: It replaces with the said dehydration process, and produces | generates a grinding paste after adding dry mashed potato This includes a viscosity adjustment step.

  Invention of Claim 6 is the manufacturing method of the croquette as described in any one of Claim 1 thru | or 4, Comprising: In the said croquette dough preparation process, mash the heated potato into the said okara grinding paste. The mashed potato produced in this way is added.

  A seventh aspect of the present invention is a croquette manufactured by the method of manufacturing a croquette according to any one of the first to sixth aspects.

  According to the invention of claim 1, by grinding the okara, the cellulose and hemicellulose constituting the cell walls of the soybean cells in the okara particles are ground, and each okara particle is pliable without being squared. It becomes a state. At the same time, the ground okara is ground to push intracellular components out of the cell, so that a smooth texture like potato can be reproduced. In addition, ground okara has a higher viscosity than, for example, pulverized okara pulverized material, improves moldability and shape retention when formed as a croquette, and also has minced meat and onions. A croquette prepared by adding ingredients such as potatoes can have a taste similar to a croquette containing potato as a main component.

  According to the invention of claim 2, a smooth texture can be reproduced by containing approximately 20% of okara grinds having a particle size of 50 μm or less.

  According to invention of Claim 3, it can be set as the croquette of the texture more similar to a potato by adjusting the particle size from an okara.

  According to invention of Claim 4, the moldability of croquette material can be improved by adjusting a water | moisture content.

  According to the invention of claim 5, by adding dry mashed potato and adjusting the viscosity of the okara grind paste, a part of the nutritional components contained in the okara is prevented from flowing into the dehydrated liquid. be able to.

  According to the invention of claim 6, since potato is added, it is possible to produce an okara croquette that can ingest vitamin C contained in potatoes as well as various nutritional components contained in okara.

  According to the invention of claim 7, in addition to high-quality protein and dietary fiber, various nutritional components contained in okara such as soybean isoflavone and soybean lecithin can be easily and deliciously ingested. In addition, the availability of okara as a food can be increased, and it can contribute to the effective use of okara that has been disposed of in the past.

  A croquette manufacturing method according to an embodiment of the present invention and a croquette manufactured by the manufacturing method will be described with reference to the drawings. FIG. 1 shows each process in the manufacturing method of the croquette of this embodiment. The manufacturing method of the croquette of this embodiment is the grinding process which grinds the mixture formed by mixing Okara 1 and water of the same weight as Okara 1 to produce an okara grinding slurry. S1 and the dehydrated step S2 for dewatering the moisture of the okara milling slurry obtained by the milling step S1 to produce an okara mill paste, and the okara milling paste obtained by the dehydrating step S2, A croquette dough production step S3 for producing croquette dough by mixing at least minced meat, onions and seasonings, and a raw croquette for producing raw croquette 10 by forming at least flour and bread crumbs on the surface of the croquette dough. Production step S4. Hereafter, each said process is explained in full detail.

  The grinding of the mixture of okara 1 and water in the grinding step S1 is performed using an apparatus called a mascoloider (registered trademark) obtained by mechanizing a grinding mill made of at least two granite stones. The mascoloider is a material in which a material is introduced between a fixed granite and a rotationally driven granite, and the material is pulverized by rubbing the two pulverized stones to produce a grinding slurry. . By adjusting the distance between the two granite stones, the particle size of the material contained in the grinding slurry can be freely adjusted. Further, since the surface of the granite is rough, the particle size of the ground material is not necessarily uniform. Utilizing this property, the particle size distribution of the ground material can be adjusted by appropriately adjusting the spacing of the above-mentioned granite stones.

  Preferably, the okara milled product contained in the okara milling slurry produced in the milling step S1 includes approximately 10 to 30% of the particle size of approximately 0 to 50 μm in the weight of the okara milled product. Has been ground. More specifically, a particle size of approximately 0 to 50 μm is approximately 15 to 25%, a particle size of approximately 50 to 200 μm is approximately 20 to 45%, and a particle size of approximately 200 to 400 μm is approximately 30 to 40%. The particle size of about 400 to 700 μm is adjusted to be about 10 to 20%.

  FIG. 2 shows the average value of the particle size distribution of the okara milled product obtained by the above-described milling step S1 repeatedly measured three times. Super mascoloider (registered trademark) (manufactured by Masuyuki Sangyo, product number: MKZA10-15) was used for the production of the okara ground product, and the granite interval was set to 2.5 scales. The particle size distribution was measured by light scattering using an optical method. Specifically, it measured using the laser diffraction type particle size distribution measuring apparatus (product name: MICROTRAC FRA). As for the particle size of the okara grind produced by this embodiment, what is in the range of about 50-400 micrometers is contained most more than the majority of the whole. Further, it is also a feature of the okara milled product produced in this embodiment that approximately 10 to 30% of fine particles having a particle size of 50 μm or less are contained. Even if particles with a particle size of close to 700 μm are present, by including a milled product that has been milled to become fine particles, especially when a milled product with a particle size of 50 μm or less is mixed, it feels rough. Therefore, okara croquette having a smooth texture similar to that of potato can be produced.

  FIG. 3 shows a photomicrograph of the okara grind contained in the okara slurry. In the okara grind, okara particles are ground and soy cells are destroyed. As in the prior art described above, the okara cut with the silent cutter becomes finer, but the cellulose and hemicellulose constituting the cell wall of the soybean cell are cut by a sharp blade, and the damage to the cell is small (see FIG. 4). ). For this reason, there is little outflow of various components (including protein, lipid, sugar, soybean lecithin, etc.) contained in okara particles to the outside of the particles. Thereby, the viscosity of the okara ground material by a silent cutter becomes low.

  On the other hand, okara grinds ground with a mass colloid are ground with strong force by the granite, so that not only the particles become smaller, but also the cell wall cellulose and hemicellulose are ground and supple. It becomes a state. At the same time, intracellular components (including proteins, lipids, carbohydrates, soybean lecithin, etc.) are pushed out of the cell and mixed. Among the intracellular components, soybean lecithin has a strong emulsifying power and emulsifies the moisture contained in the okara grinding slurry and the oil from okara. Moreover, since glycinin and conglycinin which occupy 80% or more of soybean protein have a strong hydrophilic group and a weak hydrophobic group, these proteins are also emulsified. When mashing okara with a mascoloider, not only small and supple okara particles are made, but at the same time, an emulsion is formed, and these are formed in a mixed state. Therefore, the okara grind ground by the mass colloider has a higher viscosity than the ground porridge ground by the cutter and has good shape retention when formed as a croquette, similar to mashed potatoes The texture can be reproduced.

  Next, the produced okara grinding slurry is packed in a cloth bag, and this is subjected to a dehydrator to dehydrate moisture contained in the okara grinding slurry. A container with a scale is arranged at the drain port of the dehydrator, the amount of the dehydrated liquid is measured, and the dehydration is terminated when the liquid amount reaches a predetermined amount (dehydration step S2). If the dehydration is not sufficient, the formability of the croquette dough will deteriorate. On the other hand, when it dehydrates too much, the moldability of the croquette cloth will deteriorate. In the present embodiment, approximately 10 to 50% of the weight of the okara grinding slurry is dehydrated. By using the okara grinding paste obtained by this dehydration step S2, the moldability of the croquette dough can be improved. Note that dry mashed potato may be added to the dehydrated liquid obtained in the dehydration step S2, and these admixtures may be added to the okara grinding paste. In this way, the dehydrating liquid can be effectively used without being discarded.

  At least minced meat, onions, seasonings, and the like are mixed in the okara grinding paste obtained in the dehydration step S2, and the croquette dough is produced by molding the mixture into a predetermined shape (croquette dough making step S3). . The minced meat is not particularly limited, such as beef or minced minced beef / pig. Instead of minced meat or in addition to minced meat, salmon, scallops, salmon, shrimp and the like may be added as appropriate. The onion is added after being coarsely and finely cut, for example. Moreover, carrots, green peas, corn, mushrooms, etc. may be added as vegetable tools, and arbitrary ingredients added to a common potato croquette may be added. The material such as the minced meat is preferably mixed with the okara grinding paste after being heated, more preferably after being fried with oil or the like. Examples of the seasoning include salt and pepper, and a small amount of mayonnaise may be appropriately added. Mayonnaise has the effect of bringing it closer to the taste of potatoes. The shape of the croquette fabric is generally, for example, an oval type or a cocoon type, but is not limited to these shapes and includes any shape. The produced croquette dough is preferably cooled to a temperature below room temperature.

  Next, the surface of the croquette dough is thinly dusted with wheat flour, and then passed through a batter solution made of water and flour. Then, the raw croquette 10 is produced by attaching bread crumbs thereto (raw croquette production step S4). The prepared raw croquette 10 is immediately fried in oil, thereby becoming a croquette sold at a side dish shop or the like, or frozen into a frozen croquette.

  In the croquette manufacturing method of this embodiment, it may replace with the spin-drying | dehydration process S2 mentioned above, and may add a dry mashed potato, and may implement the okara viscosity adjustment process which produces | generates an okara grinding paste. Thus, if the viscosity of an okara grinding paste is adjusted by adding dry mashed potato, it can suppress that a part of nutrient component from an okara flows out from a dehydrating liquid. Note that the dried mashed potato is not necessarily limited as long as the viscosity of the okara grinding paste can be adjusted.

  In the croquette dough preparation step S3, mashed potatoes prepared by heating and mashing potatoes may be further added to the okara grinding slurry. The okara croquette by the croquette manufacturing method of this embodiment can reproduce the texture similar to the croquette which uses potato as a main raw material, without adding potato, as mentioned above. Therefore, it is not necessary to add potato as a material. However, by adding mashed potatoes to the okara milling slurry, it is possible to produce okara croquettes that can ingest vitamin C contained in potatoes as well as various nutritional components contained in okara.

  Hereinafter, the manufacturing method of the croquette of this embodiment and the specific Example of the croquette manufactured by this manufacturing method are demonstrated. After adding the same weight of water as 20 kg of okara and mixing them, the mixture was ground. For grinding, Super Mass Colloid (registered trademark) (manufactured by Masuko Sangyo Co., Ltd., product number: MKZA10-15) was used, and the grinding stone interval was set to 2.5 scales to prepare a grinding slurry. The obtained okara grinding slurry was packed in a cloth bag, and the whole bag was put into a dehydrator (rotation speed 1300 rpm, bucket diameter 56 cm, depth 28 cm) and dehydrated to obtain an okara grinding paste.

  To the okara grind paste prepared as described above, stir-fried minced meat, coarsely chopped onions, and carrots are added, seasoned with salt and pepper, and thoroughly mixed together. A croquette fabric was prepared by molding the product into an oval shape. Subsequently, the surface of the prepared croquette dough was thinly dusted with wheat flour, passed through a batter solution, and bread crumbs were added thereto to produce a raw croquette. Furthermore, the prepared raw croquette was fried in oil heated to about 160 to 180 ° C. to prepare an okara croquette of this embodiment.

  A tasting test was performed on the okara croquette produced by the croquette manufacturing method of the present embodiment described above. In the tasting test, with the cooperation of Himeji Dokkyo University, students from the university (70 people) sampled the above karaoke croquettes and asked them to describe what the croquette ingredients are on the answer sheet Was done. The results are shown in Table 1 below.

  As is apparent from Table 1, about 83% of students recognized the okara croquette by the croquette manufacturing method of the present embodiment as a croquette made of potato. All of the methods for manufacturing okara croquettes that have been proposed so far describe only subjective evaluation by the inventors themselves, and it is difficult to judge that they are objectively effective. The above results objectively show that the okara croquette by the croquette manufacturing method of the present embodiment has the same taste as the croquette mainly made of potato.

  As described above, the okara croquette by the croquette manufacturing method of the present embodiment has the same texture and taste as the croquette mainly made of potato, so that in addition to high-quality protein and dietary fiber, soy isoflavone and soy saponin In addition, various nutritional components contained in okara such as soybean lecithin can be easily and deliciously ingested.

  Moreover, since the okara croquette of this embodiment does not need to add ingredients other than okara such as yam and cheese, the ratio of okara in the croquette dough is large. According to the 2007 edition of the Beet White Paper (Japanese Beet Association), croquettes are the most frequently purchased item in sugar beet, and the consumption of croquettes in Japan is very high. The main ingredient of croquettes that consume a large amount of croquettes is that they use okara as a main ingredient and that they have the same texture and taste as ordinary potato croquettes. It is very effective to increase the possibility and to effectively use the processed okara as waste.

  The method for producing croquettes described in the above embodiment has been developed to reproduce the texture and taste similar to those of croquettes mainly composed of potatoes in croquettes mainly composed of okara. It is not intended by the present invention to apply any of the steps to the production of food other than croquettes. However, as long as it includes at least the above-described grinding step S1, dehydration step S2, croquette dough preparation step S3, and raw croquette preparation step S4, various seasonings such as mayonnaise and spices are added. Even if the process is included, it is included in the embodiment of the present invention.

The figure explaining the manufacturing method of the croquette which concerns on one Embodiment of this invention. The figure which shows the particle size distribution of the okara ground material produced by the grinding process of the manufacturing method. The figure which shows the microscope picture of the same okara ground material. The figure which shows the microscope picture of the conventional okara ground material using a silent cutter.

Explanation of symbols

1 Okara 10 Fresh croquette S1 Grinding process S2 Dehydration process S3 Croquette dough making process S4 Fresh croquette making process

Claims (7)

A method for producing croquettes mainly made from okara,
A mixture of okara and the same weight of water as the okara is ground to become an emulsion by intracellular components including soy lecithin shed from the ground and broken soybean cells. A grinding process for producing a taokara grinding slurry;
A dehydration step of dehydrating the water of the okara grinding slurry obtained by the grinding step to produce an okara grinding paste;
A croquette dough preparation step for preparing a croquette dough by mixing at least minced meat, onions and seasonings to the okara grind paste obtained by the dehydration step;
A raw croquette preparation step for forming a raw croquette by forming at least the flour and bread crumbs on the surface of the croquette dough,
A croquette manufacturing method characterized by having the same texture and taste as a croquette made mainly of potato. In the grinding step, the okara milled product contained in the generated okara mill slurry is ground so that 10 to 30% of the particle size of 50 μm or less is included in the weight of the okara milled product. The croquette manufacturing method according to claim 1, wherein the croquette is manufactured. In the milling step, Okara ground material contained in the curd milling slurry produced during the weight of the curd milled product, the following particle size 50μm is 1 5-25%, particle size 5 0 things 2 0-45% of 200 [mu] m, that is 3 0-40% of grain size 2 00～400Myuemu, that those having a particle diameter 4 00～700Myuemu is milled such that 1 0-20% The method for producing a croquette according to claim 1, characterized in that: The croquette manufacturing method according to any one of claims 1 to 3, wherein in the dehydration step, 10 to 50% of the weight of the okara grinding slurry is dehydrated.   The croquette according to any one of claims 1 to 3, further comprising an okara viscosity adjusting step in which dry mashed potato is added and then a ground paste is produced instead of the dehydration step. Production method.   The croquette according to any one of claims 1 to 4, wherein in the croquette dough preparation step, mashed potatoes prepared by mashing heated potatoes are added to the okara grinding paste. Manufacturing method. A croquette manufactured by the croquette manufacturing method according to any one of claims 1 to 6.