JPH03236756A - Production of bean curd refuse - Google Patents

Abstract

PURPOSE:To usefully utilize bean curd rebuses and prepare been curd refuse flakes having excellent nutritive values, texture, flavor, etc., by mixing raw materials mainly comprising the bean curd refuses with a finder, pressing the mixture with rolls or presses into a thin flat product and subsequently toasting the pressed product. CONSTITUTION:Raw materials containing bean curd refuses as a main component are mixed with a binder (e.g. wheat flour) and, if necessary, further with a seasoning, vegetables, fruits, meat, etc. The mixture is pressed with rolls or presses into a thin flat product and subsequently toasted to provide bean curd refuse flakes. The bean curd refuse flakes can be prepared also by the fallowing processes; preliminarily pressing the bean curd refuses with the rolls or presses into a thin flat product on further finely grinding the pressed product, adding a binder to raw materials containing the pressed product or ground pressed product as a main component forming the mixture into a sheet and subsequently toasting the product.

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field of the Invention) The present invention relates to a method for producing flakes using okara as a main raw material.

(Prior art and its problems) Okara is the dregs of soy milk made by grinding sufficiently hydrated soybeans, adding water and filtering them with or without heating.
Okara has extremely high nutritional value, but with this level of grinding, since Okara is mainly made from the skin or surface layer of the soybean raw material, it is inevitably hard and coarse, giving a strong rough texture to the tongue when eaten. Many people dislike it.

Of course, if you add a lot of water and boil it thoroughly, the okara will swell and this problem will diminish somewhat, but it's only a little.
A large amount of vegetables, seaweed, etc. are added to this, and seasonings such as sugar and soybean oil are added, and the mixture is thoroughly boiled and seasoned to make okara dishes.

Although it is loved by a very small number of enthusiasts, it essentially has a rough texture on the tongue and is disliked by the general public, and most of the okara is disposed of as industrial waste. This has become a major problem not only economically, but also in terms of pollution.

The present invention aims to solve these problems.

(Structure and operation of the invention) The present invention is characterized by using okara as the main raw material, adding a binder to it, mixing it, compressing it with a roll or press, crushing it into a thin and flat shape, and then baking it. That is.

Okara is the main raw material, a binder is added to it, it is made into a sheet, and even if this is baked, flakes can be made, but since okara is not compressed and crushed, it is unique to okara. The hard and coarse nature of the food remains as it is, and the rough feeling on the tongue when eaten is not improved at all and is not desirable.

However, in the present invention, the okara is further compressed and crushed using a roll or press, so the okara is crushed and becomes thin and flat, and when this is baked, the thin and flat okara is united by a binder. The hardness becomes even harder, and there is no longer any rough feeling on the tongue. In addition, the water resistance is significantly increased, and even when milk or soup is added to the okara flakes, the okara flakes do not become crunchy and are delicious with good texture and flavor.

Compressing with a heated roll or press is preferred because the effects of the present invention are further enhanced and the drying process is significantly increased.

The same effect can also be obtained by compressing and crushing okara with a roll or press to make it thin and flat, adding a binder to this, mixing it, forming a sheet, and then baking it. However, since this method uses a different order compared to the above method, the water resistance and texture are different, and each has its own characteristics.

The appropriate degree of compression is enough to crush the okara and make it thin and flat, and rolls are superior to presses in terms of productivity.

Firing may be done under normal pressure or under pressure, but this effect will be even greater if it is baked until it turns a slightly foxy color and is thoroughly dried and sterilized.

Generally, the temperature is about 100 to 350°C.

Any binder can be used as long as it can bind and hold together the powdered bean curd. Wheat flour, rice flour, especially pregelatinized rice flour, starch, sweeteners, gelatin, etc., or those made by adding water to these to facilitate binding are suitable.

Another method is to use okara as the main raw material by further pulverizing it with a grinder to eliminate its hard and coarse properties, and then adding the binder to this, mixing it, making it into a sheet, and then baking it to make okara. Even if you make flakes, there will be no rough texture on your tongue.

This is very different from the one made by the above method in terms of water resistance and texture, and it becomes plain soybean flakes.

In the process of making okara flakes of the present invention, seasonings,
It is optional to add vitamins, vegetables, fruits, nuts, meats, etc., either as they are or after processing, as appropriate, and it is preferable to bring out the characteristics of each.

Okara has a high moisture content and is highly perishable, so special care must be taken when storing it.

For this purpose, fresh okara is frozen, especially stored at an ultra-low temperature, or sterilized with hydrogen peroxide, ozone sterilized, etc., or vacuum packed and then heat sterilized. Alternatively, drying okara is a good way to extend its shelf life.

In short, when the present invention is not carried out immediately, it is important to take measures to increase the shelf life of fresh okara.

(Effect of the invention) 1. Pollution problems will disappear.

2. The resulting flakes are extremely inexpensive and have high nutritional value.

3. The problem of the rough texture of bean curd on the tongue is significantly improved.

Example 100 parts of okara, 3 parts of sugar, 5 parts of wheat flour, 1 part of oligosaccharide, 1 part of fructose, 1 part of salt, and 3 parts of water are thoroughly mixed. Next, pass the dough through three rolls heated to about 80°C for about 20 minutes.

Next, open it slightly to make a thin sheet, cut it to the appropriate size, and place it on a stainless steel screen.

Next, this is passed through a kiln heated to about 200°C to be sufficiently dried and completely heat sterilized to form bean curd flakes.

These were slightly browned and had a moisture content of less than 1%.

Next, this was placed in a container and sealed.

These okara flakes had an extremely long shelf life and did not have the rough texture characteristic of okara.

I added milk to this and ate it, but since it is highly water resistant,
It had a good texture and flavor and was extremely delicious.

Claims (1)

[Claims] 1. An okara characterized by using okara as the main raw material, adding a binder to it, mixing it, compressing it with a roll or press, crushing it into a thin and flat form, and then baking it. Method 2 for producing Karakara flakes, using okara as the main raw material, compressing it with a roll or press and crushing it to make it thin and flat, or further pulverizing it,
A method for producing okara flakes, which is characterized by adding a binder to the mixture, forming a sheet, and then baking it.