JPH03143365A - Production of health food - Google Patents

Abstract

PURPOSE:To obtain the subject food of low-nutritive value containing a large amount of edible fibers and useful for diet by drying an insoluble residue of soybean, grinding it, adding skim milk powder, fructose and a perfume thereto, kneading the resultant mixture while adding water, pelletizing the kneaded material, drying the resultant pellet and furthermore roasting it. CONSTITUTION:An insoluble residue of soybean which is a cake prepared by squeezing soy milk is dried and ground into powder. To the obtained powder, skim milk powder, fructose and a perfume are added and the resultant mixture is kneaded while adding water. The kneaded material is formed into a pellet and the pellet is dried and furthermore roasted to obtain the objective food. In addition, a powder prepared by drying and grinding kelp, a kind of seaweed called 'hijiki', green laver, a kind of mushroom called 'shiitake', Jew'-ear, carrot, etc., is preferably admixed therewith.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a health supplement for diet using okara, which is produced in large quantities during the production of tofu, as the main ingredient. It is something.

[Conventional technology]

Okara, as is well known, is the lees of soy milk used to make tofu. Soy milk is generally made by soaking soybeans in water and grinding them to make a thick liquid, which is heated and squeezed, separated into soy milk and okara, and bittern (such as magnesium chloride) is added to the soy milk to coagulate the protein and oil of the beans. Tofu is made by drying it, putting it in a mold box, straining it through cloth, pressing out the moisture, and solidifying it.Therefore, tofu extracted from soybean essence contains a lot of vegetable protein, is quickly digested and absorbed, and is also an excellent source of calcium. However, the residual nutritional value of okara, which is squeezed lees, is extremely low.

However, this okara is rich in the dietary fiber contained in soybeans.

Traditionally, there are processed foods such as kutuki and udon that use this okara directly, but in these foods, okara is only used in small amounts as an extender for udon flour, which is the main ingredient, and okara is used as the main ingredient. No processed foods are found.

[Purpose of the invention]

The present invention provides an efficient manufacturing method for providing okara, which has low nutritional value as described above and is rich in high-quality dietary fiber, as a health supplement mainly aimed at dieting. The purpose is to

[Structure of the invention]

The method for producing the health supplement of the present invention involves drying and pulverizing okara, which is the lees of squeezed soymilk, into a powder, adding appropriate amounts of skim milk powder, fructose, and flavoring to the powder, adding water, and kneading the mixture. It is formed by forming into a pellet shape, drying it, and then roasting it.

[Effect]

The powder obtained by drying and pulverizing okara is mixed with skim milk powder, which acts as a binder for the okara powder, mixed with fructose, which adds 1↑ flavor, and the addition of flavorings gives it a flavor unique to soybeans. The fishy odor is eliminated, and by heating and drying the extruded pellet, it retains the shape of an easy-to-take pellet, and roasting prevents moisture absorption and deterioration, resulting in stable storage over a long period of time.

〔Example〕

An embodiment of the present invention will be described below. Okara, which is the lees from squeezing the soymilk used to make tofu, is dehydrated and dried, then ground into powder. Mix appropriate amounts of skim milk powder, fructose, and fragrance with this powder, add enough water and knead, extrude into a pellet shape using an extruder, etc., and heat the pellet to about 80°C to 100°C. After drying in the drying room, heat to 150℃ in a roaster.
Roast at a temperature of ~160°C for about 15 minutes.

By taking a spoonful of the health supplement produced in this way with water before or after a meal, you can ingest high-purity dietary fiber necessary for maintaining health.
By taking it on a weekly basis, it can be useful for dieting to prevent obesity.

In addition to the above-mentioned okara mixed with skimmed milk powder, fructose and flavoring, the present invention also includes kelp, hishiki green seaweed, 2 shiitake mushrooms,
It includes a production method in which one or more powders obtained by dehydrating, drying, and pulverizing seaweeds such as wood ear mushrooms and carrots, and wild vegetables and root vegetables are added and mixed. By adding and mixing these powders, the dietary fiber of the grains (soybeans) is mixed with the dietary fiber of seaweed, wild vegetables, and root vegetables, thereby realizing an even richer intake of dietary fiber.

〔Effect of the invention〕

As described above, the method for producing the health supplement of the present invention utilizes the characteristics of okara, which has not been fully utilized as a food in the past, as having low nutritional value and rich in high-quality dietary fiber. Moreover, it is molded into a pellet shape that is easy to take by a simple manufacturing method, and it is possible to provide a health supplement useful for dieting at low cost in terms of both the materials and the manufacturing method.

Claims (2)

[Claims] (1) Okara, which is the lees of squeezed soymilk, is dried and crushed into a powder, which is then mixed with appropriate amounts of skim milk powder, fructose, and flavoring, hydrated and kneaded, and formed into pellets. A method for producing a health supplement, which comprises drying and further roasting. (2) The method for producing a health supplement according to claim (1), wherein an appropriate amount of one or more powders obtained by drying and pulverizing kelp, hijiki, seaweed, shiitake mushrooms, ear ear mushrooms, carrots, etc. is added and mixed.