JPH07222566A - Production of rice cake-like food of soybean - Google Patents

Abstract

PURPOSE:To obtain a rice cake-like food using bean-curd (TOFU) refuse, containing a large amount of food fibers deficient in current people, useful as a food for preventing geriatric diseases and a food capable of corresponding to increases in population in the future. CONSTITUTION:Bean-curd refuse is mixed with rice flour, refined rice flour, MISO (a fermented soybean paste), ethyl alcohol, pickles, ground meat of fish, meat, and water and stirred to give a rice cake-like glutinous food.

Description

Detailed Description of the Invention

[0001]

[Industrial application] Okara is about 4% of the raw material when producing tofu.
It was produced at 0% and was used as a nutritional source in the era of food shortage, but the demand decreased as it became tired, and now part of it is used as livestock feed or fertilizer. It is easy to perish, containing 80% of the total amount, and it is not storable. Most of the okara is currently collected as industrial waste at the cost of the producers and incinerated. It is incinerated without being used. This kind of thing is a big loss nationally. Recently, foods using fiber of okara have come to be seen, but the field of application is still narrow and effective utilization is desired. The present invention, which has been rarely used, is useful for the prevention of adult diseases by utilizing Okara, which has been completed after extensive research to answer those needs, and is particularly effective for colorectal cancer.

[0002]

[Prior Art] Speaking of mochi, it has been made from rice cake made in the field for a long time, but it seems that it is still the case now. It is a time when adult diseases are increasing as we get tired of eating and it is beginning to spread from adults to adolescents. It goes without saying that the cause is a lack of dietary fiber. Ingesting quality is a necessary condition for maintaining good health Ingestion of fiber moderately regulates intestinal peristalsis and excretes unnecessary substances staying in the digestive tract to the outside of the body to help blood purification, etc. It is known that it plays an important physiological role and suppresses the development of malignant diseases such as cecal sickness, colon, and so on. It helps prevent disease

[0003]

[Industrial field of application] Tofu producers have been thinking daily about the effective use of these okaras every day, but it was difficult to incinerate, and this invention solved those problems. Okara, starch, fresh powder, alcohol, etc. are put in and stirred and heated to make a sticky substance that can be eaten with soy sauce or paste. Ready frozen storage is also possible

[0004]

Dietary fiber is roughly divided into water-soluble and water-insoluble, and water-soluble dietary fiber lowers cholesterol in blood and suppresses sugar absorption, and water-insoluble dietary fiber absorbs water. The function of colorectal cancer, which has the function of stimulating the intestine and promoting defecation by increasing the amount of use, is the diet of high-fat low-fiber diet When too much fat is taken up, a large amount of bile acid is secreted for digestion and absorption. However, this bile acid makes the secondary bile acid which is carcinogenic by the intestinal bacteria. If the dietary fiber is insufficient at this time, the intestinal stagnation time becomes longer and the concentration of harmful substances in the stool increases and Increased risk of colon cancer due to increased contact time with the intestinal wall Water-insoluble dietary fiber has the effect of smoothing the function of the large intestine, increasing stool volume, and at the same time shortening the digestive tract transit time. Healthy subjects who are thought to prevent colorectal cancer Dietary fiber intake was 20 g per day on average, whereas colon cancer patients had 15 g per day. About half of current women in their twenties suffer from constipation due to lack of dietary fiber. About 22 for defecation once a day
g dietary fiber is required, and a diet low in dietary fiber does not cause a feeling of fullness and is well absorbed in the intestine, which is also a cause of obesity.

[0005]

[Means for Solving the Problem] As a result, if soybean residue is incinerated as raw garbage and is mixed with starch (Kataguri powder new powder, shiratama powder, etc., a sticky elastic material can be used for food use. It is considered that it can be used as a heavy food for the future population increase and can be put on the table as a health food for the elderly. That is, the present invention 1 has 400 g of okara and 380 g of starch.
The starch used at this time is not limited to natural products separated from plants such as modified starch, potato corn, sweet potato, yam tapioca, etc. Various treated starches such as dextrin-oxidized starch-modified starch that has been physically or physically treated, or a starch starch may be used. Specifically, starch of potato is preferable. The present invention 2 is 400 g of okara and 400 g of starch. 90g of fish meat (surime) is added, 270cc of water is added and mixed, and the mixture is stirred for about 10 minutes and then eaten. It seems that you are eating a rice cake and a fish paste at the same time. The amount of fish meat is preferably 60 g to 90 g because the elasticity of the rice cake becomes weak when mixed in a large amount. Ocala is a dumpling making mix and emissions refined rice flour 4
Water of 270 cc per 250 g of starch 250 g of shiratama powder is added and stirred, and mashed for about 10 minutes to form skewered dumplings.
Add 400g of okara to 150g of starch or 150g of white powder or new powder and add 180cc of water and 90cc of sake and stir in the mixture, then add anan, curry or cream and eat for 10 minutes. Becomes stronger and is not liked by children.
You can mix various things such as moloheiya oligosaccharides

[0006]

The present invention produces a sticky elastic substance by mixing and stirring a large amount of kara which is produced during the production of tofu with starch without incinerating it in the husband, and provides this as a food, which is suitable for adult diseases and foods from here on. It seems that it can be done

[0007]

【Example】

[1] 390 g of starch and 27 g of water for 400 g of okara
Stir at 0 cc for about 2 minutes, heat and bake to make soybean cake. Also, freeze in small amounts in a freezer.

[2] 400 g of okara, 300 g of starch, 90 g of fish meat (sliced meat), 270 cc of water for about 2 minutes, and then add about 1 to the mussels.
It was very delicious because it was in the middle of the rice cake and the steamed fish that I put in for 0 minutes.

[3] 400 g of okara, 250 g of starch, 150 g of rice flour (shinshin powder), 270 cc of water, stirred for about 2 minutes, put about 10 in a mussels, and it was very delicious like a bun and at this time also miso and color You may attach it

[4] 400 g of okara and 39 of starch (white starch powder)
Add 180 cc of water to 90 g of 90 g of alcohol and stir. Mold the stick into a tube, cut it to an arbitrary length, put Anne in it and make it round.

[5] If you want to make it automatically, you can make it with the above mixture using a gluing machine and freeze it.

[6] When soybean rice cake produced by the above-mentioned method was eaten by elderly people, it was popular that it was eaten deliciously without sticking to the tooth and throat unlike conventional rice cake, and it was also used for miso soup ingredients etc. I was able to use it conveniently

[7] 400 g of okara, 370 g of starch or 30 g of canten and 30 g of curry powder were mixed, stirred, heated and baked to give the curry a taste that was well received by the children (water was 270 cc Add)

Claims (4)

[Claims] 1. A mixture of okara, potato starch and water is heated to produce a sticky product, and curry powder may be added, and flavors and colors can be freely added. 2. A mixture of okara and starch starch (starch) fish meat is heated to form a sticky product (water is added). 3. A sticky product (heated) made by mixing okara, starch starch (starch), fresh powder (rice flour) and water. 4. A process for producing a rice cake-shaped product made by adding okara, potato starch (starch), new powder (rice flour), water, alcohol, etc.