JPH05317014A - Coffee substrate of soybean and tea of soybean - Google Patents

Abstract

PURPOSE:To obtain the subject coffee having excellent flavor and nutritive value by roasting a dried food of soybean, etc., powdering, putting powder in a coffee drip paper, etc., passing hot water through the paper. CONSTITUTION:Dried soybeans and bean curd refuse are roasted, made into powder when or before used for drink, the powder is put in a coffee drip paper and hot water is passed through the paper to give the objective coffee or soybean tea.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to soybean substitute coffee and soybean tea using soybean or okara.

[0002]

2. Description of the Related Art Conventionally, soybeans have been secondarily processed and mainly used as food such as tofu natto, and also used as feed and fertilizer for okara.

[0003]

By processing soybeans, the soybeans have been used only for foods, and their usages have been limited to foods, and soybeans have been limited to use as feeds and fertilizers. The present invention solves the above drawbacks and provides soybeans or okara for a wide range of uses.

[0004]

[Means for Solving the Problem] Roasting soybeans and dried okara to make roasted soybeans and roasted soybeans and roasted okara powder at the time of drinking, or pre-powdered, and roasted soybean powder and roasted okara powder to coffee drip Soybean substitute coffee and soybean tea put in paper etc. and passed through boiling water.

[0005]

[Function] By adding roasted soybean powder and roasted okara powder to coffee drip paper and passing through hot water, soybean has aroma, and soybean substitute coffee and soybean tea can be drunk.

[0006]

EXAMPLES Examples of the present invention will be described below. (B) Roasting soybeans in a pan until dark brown, peeling the soybeans at the stage of cooling to make roasted soybeans. The roasting method depends on the taste of the person who drinks, and in the examples peeled but peeled the skins. It can also be peeled off. (B) Soybean substitute coffee and soybean tea, which can be ground into powder with a coffee mill or the like, put into coffee drip paper, etc., and drunk through boiling water. (C) Okara was dried and roasted as a dried okara product in a pan or the like to make roasted okara. (D) A soybean substitute coffee and a soybean tea which can be powdered with a coffee mill or the like and placed in coffee drip paper or the like and drunk through boiling water because some roasted okara is hardened. (E) In the case of soybean tea, roasted soybeans, roasted soybean powder and roasted okara are put in a teapot and hot water is poured into the teapot for drinking, but it can also be blended with tea or barley tea for drinking.

[0007]

[Effects of the Invention] Soybeans contain protein, restin, vitamin B, etc. and have a very high nutritive value and aroma and are suitable as soybean substitute coffee and soybean tea. Okara is also suitable for disposal in the tofu manufacturing process. It is a problem and contains a lot of calcium in terms of nutritional value, so it is suitable for drinking as soybean substitute coffee and soybean tea.

Claims (1)

[Claims] 1. Roasted soybeans and okara dried products are made into powders for drinking as roasted soybeans and okara, and powdered in advance, and the roasted soybean powders and roasted okara powders are put into coffee drip paper or the like. Soybean substitute coffee and soybean tea passed through hot water.