JPH0412702B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing okara tea, which makes it possible to drink okara tea as a tea that is rich in flavor and nutrition. [Background of the invention] Okara is generally extracted as a byproduct when squeezing soy milk from soybeans during the tofu manufacturing process, but an analysis of its components reveals that it is richer than soy milk, as shown in the table below. Contains nutrients,
In recent years, it has become recognized as a well-balanced health food. The following table compares the component analysis values per 100g of edible portion of okara and soy milk.

【table】

[Purpose of the invention]

In view of the above-mentioned points, an object of the present invention is to provide a method for producing okara tea that makes it possible to drink okara as tea. Another objective is to provide a tea that is nutritious and good for health, and has a completely new unique flavor and aroma not found in traditional green tea, black tea, oolong tea, etc. [Structure of the Invention] In order to achieve the above object, the present invention comprises a process of drying okara and a process of roasting the dried okara, thereby making use of the nourishment and flavor of okara and making it drinkable as tea. It is configured so that it is possible. [Example] Next, the present invention will be described based on an example shown in the accompanying drawings. First, the okara extracted from the tofu manufacturing process is dried (step). This drying process can be carried out satisfactorily using, for example, a conventional low-temperature dehumidifying dryer. The low-temperature dehumidification/drying device is configured to circulate heated air using a heat pump method or the like into a drying chamber using a circulation blower, and the drying chamber is equipped with multiple stages of drying shelves. Spread about 2 kg of okara per tray to a thickness of about 2 cm on each tray of this drying rack, and dry at about 40°C for about 5 hours. Of course, since the drying temperature can be selected in the low-temperature dehumidifying drying device, the drying temperature is not limited to 40°C, but it is experimentally preferable to dry at the slowest possible speed. The okara obtained by the above treatment initially had a moisture content of about 80%, but it dries to about 9% and becomes smooth granules when taken out from the tray. Furthermore, the drying process eliminates the characteristic fishy odor and oiliness of wet okara. Next, the thus dried okara is roasted (step). A flat pot or oven is used for this process. It is necessary to perform this roasting while appropriately shaking and turning the bean curd, and the roasting is carried out to the extent that the surface becomes burnt and becomes a light brown color. This time can be determined visually if it is visible, such as in a flat pot, but it is generally 20 to 30 minutes if the flat pot is heated over an open flame, or if the room temperature is around 200℃ when using an oven. It will take around 15 minutes. This gives okara a unique aroma and the ability to leach out solvents by pouring hot water into it. Note that the above-mentioned drying process and roasting process may be performed at once using a far-infrared device. Okara that has gone through the roasting process as described above can be drunk as it is as Okara tea, but the carbonized part of Okara with fine particles after roasting produces a strong bitterness when drinking as tea, so it is necessary to Metsuyu depending on
It is preferable to pass through a sieve with a diameter of about 1.5 mm to remove fine powder (step), and then use the product as a product. It is also possible to include another step after the above-mentioned roasting process, for example, removing the epidermis in advance, crushing the soybeans into appropriate sizes, and mixing them with roasted soybeans or purified green tea. In this case, by mixing soybeans or sencha, a different flavor is added to the aromatic flavor of okara tea, making it possible to establish a new field in the increasingly diverse field of tastes. Γ Test Example Dry 10 kg of okara to a moisture content of 9% in the low-temperature dryer shown in the example above, roast it in a frying pan until browned on the surface, and then store it in a sealed container for one week. Put 3 teaspoons (approximately 6 g) of the milk into a teapot for two people, add hot water at about 80℃, divide it into two portions to make 4 cups, and repeat this process 5 times. 20 people (3 women and 3 men in their 20s, 2 women and 2 men in their 30s, 3 women and 3 men in their 40s, and 4 women and 50s) were asked to sample the product and asked the following five questions. The questions were answered using a questionnaire method. (1) Taste…A good, B so-so, C bad (2) Aroma…A good, B so-so, C not tasteful (3) Odor…A not present, B somewhat present, C present (4) Mouthfeel…A Good, B Average, C Not good (5) Do you want it as a souvenir? A: I want it, B: I want it, C: I don't want it As a result of the above, we obtained the results in the following table.

〔Effect of the invention〕

As explained above, according to the present invention, by roasting after sufficient drying treatment, it has leachable properties, and it can be used as a tea that takes advantage of the nutritive taste and flavor of okara, which has conventionally been used only for edible purposes. By making it drinkable and combining the unique aroma of okara, it will be possible to offer tea with a completely novel flavor to the general public's tastes. In addition, since tea is made from okara, which has traditionally been treated as industrial waste, the human and material labor required for disposal is reduced, and valuable resources can be reused. have an effect.

[Brief explanation of drawings]

The figure shows the steps of the invention. ...drying process, ...roasting process, ...
Sorting process,...mixing process.

Claims (1)

[Claims] 1. A method for producing okara tea, comprising the steps of drying okara and roasting the dried okara.