JPH07163307A - Production of fancy cup noodle - Google Patents

Abstract

PURPOSE:To provide a production method for bean-curd cup noodles or bean- curd refuse cup noodles. CONSTITUTION:Unsalable crumbled bean-curd or bean-curd refuse produced during bean-curd production process is dried and made into powder, which is then kneaded with the feedstock powder for cup noodle production. Subsequently, cup noodle production is conducted according to a conventional method, thus affording the aimed fancy cup noodles.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a modified cup noodle having a high nutritional value.

[0002]

BACKGROUND OF THE INVENTION Conventionally, tofu is said to be water. Soybeans are soaked in water, steamed by milling,
Tofu is produced by separating soymilk, solidifying it, soaking it again, and working with water all the time.

The squeeze residue of soybean milk in this manufacturing process was marketed as a raw material for side dishes in the past as okara, but nowadays many people do not know the cooking method of okara, and it is difficult to dispose of it because it cannot be marketed. Is. There is also a method of mixing it with livestock feed, but it is easily used because it is easily decomposed, and it is not used much at present. However, okara is a sufficiently nutritious food.

Since the soft tofu is manufactured with care so as not to break it, it may sometimes lose its shape by mistake. The mold tofu is squeezed with water again to mix finely chopped vegetables such as carrots and burdock roots. However, there is almost no other usage except for cancer-like frying, and it is often wasteful to discard. This type of tofu is naturally a nutritional food that is no different from tofu.

[0005] The present invention was aimed at whether these nutritional foods could be utilized by mixing them with other foods without wasting it, and studied the incorporation into cup noodle production. The inventors produced a prototype and tasted it. The test was repeated to complete the present invention.

[0006]

The gist of the present invention will be described with reference to the accompanying drawings.

Unshaped and unsold shapeless tofu produced during the production of tofu is mixed with the starting material for producing cup noodles in an amount of about 5% to 20% by weight, and after uniformly kneading, the cup noodles are prepared according to the following conventional method. The present invention relates to a method for producing a modified cup noodle containing tofu, which is characterized by being produced.

Further, the okara produced during the production of tofu is dried, and the milled okara powder is mixed with the raw material for the production of cup noodles in an amount of about 5% to 15% by weight and uniformly kneaded. The present invention relates to a method for producing okara-changing cup noodles, which is characterized in that the cup noodles are produced according to the above.

[0009]

[Function] Cup noodle raw material powder Tofu or okara powder, which has been transformed into wheat flour, in the former case, 5% to 20%,
In the latter case, about 5% to 15% is mixed and kneaded uniformly. If the mixture is further mixed, the flavor of the cup noodle itself will be added to the tofu flavor, and the flavor of the okara will be added to change the cup noodle tread. This is because okara powder or tofu that has lost its shape retains water more than wheat flour, which is the main raw material of cup noodles. Therefore, in order to maintain the crispy flavor of cup noodles, the upper limit is 20 in the case of tofu. It was confirmed by a taste test that it should be regulated to about 15% for okara and about 15% for okara. Okara is naturally squeezed meal than tofu, which is the original product, and therefore the taste and quality are slightly deteriorated and the above properties are also strong. Therefore, the mixing amount was suppressed by about 5% compared to the case of tofu. If the lower limit of both is about 5% or less, the amount of shape-damaged tofu or okara used is small, the original purpose of saving the cup noodle raw material is not achieved, and the flavor of tofu and okara is not added.

The analysis results of the prototype of the tofu-filled cup udon noodles and the okara-filled cup udon noodles that the applicant requested from the Niigata Prefectural Food Research Institute are as follows.

[0011]

[Table 1]

As shown in these results, since the tofu noodles of the present invention and the boiled noodles of Akara noodles have a larger boil ratio than the boiled ratio of wheat flour, the noodles become thicker accordingly, so that it becomes possible to make thin noodles accordingly. , When pouring hot water into cup noodles, it will be completed quickly.

If the thickness is the same, the amount of noodles can be reduced by the increased amount.

From the above, it was confirmed that the tofu noodles and the okara noodles of the present invention have the following features. (1) The amount of fat and fiber is large, and in the analysis example, it is about 3 times as high, and the cup noodles have a very nutritious value.

(2) The cup noodle has good water absorption and water retention.

(3) Since the boilability is improved, it is possible to make noodles thin. In that case, the product dries quickly, the fuel consumption is saved, and the product can be eaten faster than the conventional product after pouring hot water.

(4) Saving of noodle material for cups and utilization of waste products of unshaped tofu and okara are performed at the same time.

The following table shows the evaluation results of the tofu / okara-containing cup udon noodles.

[0019]

[Table 2]

[0020]

[Table 3]

[0021]

[Table 4]

[0022]

[Table 5]

* The above evaluations were made by Niigata Food Research Institute member 5
It is an average evaluation that people tasted.

[0024]

EXAMPLE A preferred example of the present invention will be described in the order of steps.

A Soybeans are soaked in water at room temperature for 6 to 7 hours.

B. Grind with a stone mill to make powder.

C Boil.

D Squeeze to separate soy milk and okara.

E Tofu is completed by adding a coagulant to soy milk and hardening it.

F Cut into a predetermined size, soaked in water, punched out, packed in a container and put on the market.

During this work, the tofu will be inadvertently made and lose its shape. This shape-damaged tofu mixes squeezed water, chopped carrots and burdock roots, and then fried in oil to relieve cancer, eliminating waste.

G Okara is dried to improve storage stability, and then milled to about 150 mesh for a crispy mouthfeel and a pleasant texture.

5% to 20% by weight of the unshaped and unsold shapeless tofu produced during the production of tofu is mixed with the raw material powder for producing cup noodles, and the noodles are produced according to a conventional method. . If it is less than about 5%, the amount is too small to achieve the original purpose. When it is about 20% or more, the original flavor of cup noodles is changed, which is not preferable.

Further, the okara powder produced during the production of tofu is dried, and the milled okara powder is mixed and kneaded with the raw material powder for manufacturing cup noodles in an amount of about 5% to 15% by weight. Manufacture. If it is less than about 5%, the amount is too small to achieve the original purpose. If it is about 20% or more, the original flavor of the noodles changes, which is not preferable.

[0035]

INDUSTRIAL APPLICABILITY The present invention is highly profitable because it is possible to incorporate the shape-damaged tofu and okara, which have been difficult to dispose of despite their extremely high nutritional value, into the raw materials for the production of cup noodles with good shelf life. Is improved and the nutritional value is also excellent, and it is a delicious and nutritious modified cup noodle production method in which the flavor of the cup noodle is not deteriorated.

Claims (2)

[Claims] 1. A non-sellable, unsold shapeless tofu produced during tofu production is mixed with a raw material for producing cup noodles in an amount of about 5% to 20% by weight, and after uniformly kneading, the following ordinary method is followed. A method for producing a modified cup noodle containing tofu, which comprises producing a cup noodle. 2. Okara powder produced during the production of tofu is dried, and the milled okara powder is used as a raw material for manufacturing cup noodles in an amount of 5% by weight.
A method for producing okara-changing cup noodles, which comprises mixing about 15% to about 15% and uniformly kneading, and then producing cup noodles according to the following ordinary method.