JPH07289147A - Production of bean-curd refuse cake - Google Patents

Abstract

PURPOSE:To obtain a cake, good in flavor and having a high nutritive value without providing any remaining taste of bean-curd refuse and using wheat flour by adding sugar and oils and fats to a raw bean-curd refuse, stirring and mixing the resultant mixture, placing the mixture in a container and steaming the mixture in an oven range toaster, under specific conditions. CONSTITUTION:This method for producing a bean-curd refuse cake is to directly use 100 pts.wt. raw bean-curd refuse as a raw material without mixing wheat flour, starch, etc., thereinto, add preferably 10-30 pts.wt. sugar and preferably 70-90 pts.wt. oils and fats (preferably butter) thereto, stir and mix the resultant mixture, place the prepared mixture in a container and steam the mixture at 100-120 deg.C for 45-60min in an oven range toaster.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing a cake,
In particular, the present invention relates to a method for producing an okara cake using 100% pure raw okara without mixing wheat flour or the like.

[0002]

2. Description of the Related Art Conventionally, various kinds of cakes have been used, but most of them are generally made of starch or wheat flour, and cakes made from okara are extremely rare. there were.

However, recently, a large amount of okara is produced as a by-product such as tofu, and its nutritive value is high.
Since it is economical, its use has attracted attention and attempts have been made to make cakes using okara.

For example, in JP-A-59-154938, there is disclosed a method in which okara is used as a material, and egg, sugar, lemon and potato starch are mixed with the material to produce a cake, and JP-A-60-9443. Then, for 250 g of okara, 20-100 g of flour, 50-200 g of sugar, 100-egg of raw egg
350g, water or water such as milk or soy milk 10 to 80cc
A cake containing the above has been proposed.

[0005]

However, the above-mentioned cakes using the existing tofu are mixed with wheat flour and starch, respectively, and it cannot be said that the tofu was used, which is beyond the scope of conventional cake production. .

Further, even if the okara is consumed, it cannot be said that the consumption is large in terms of the production amount.

The present invention pays attention to the above-mentioned situation, and copes with the situation, and the purity of 100% is obtained without mixing flour or the like.
By using raw okara as a raw material and finding a method of making a cake suitable for this, we provide cakes with a flavor that does not make you feel okara, increase the demand for nutritious, inexpensive and economical okara, and save resources. The purpose is to utilize it.

[0008]

Means for Solving the Problems That is, according to the present invention which meets the above-mentioned object, raw okara is used as a raw material as it is without mixing wheat flour, starch and the like, sugar and fats and oils are added, and the mixture is stirred and mixed. It is characterized in that it is put in a container and steamed in an oven toaster at 100 to 120 ° C. for 45 to 60 minutes.

Particularly, in blending the raw okara, sugar and fats and oils, 10 to 30 parts of sugar are added to 100 parts by weight of raw okara.
It is preferable to mix 70 parts by weight and 70 to 90 parts by weight of oil and fat (butter).

[0010]

According to the present invention, raw okara, sugar and fats (butter) are blended as described above, and the mixture is easily added and steamed in an oven toaster at 45 ° C at 100 to 120 ° C.
It is important to heat for ~ 60 minutes.

By adopting such a steaming method,
The fats and oils in the ingredients melt and permeate the whole soybean paste, revealing a state in which the fats and oils embrace the fibers of the okara, making a cake without the image of the okara.

[0012]

EXAMPLES Specific examples of the present invention will be described below.

In the present invention, as described above, raw okara, flour,
It is used as it is as a raw material without mixing starch or the like.

Conventionally, okara has not been used alone as a raw material, but it is generally used by mixing wheat flour, starch and the like. This is because flour is used as a binder to maintain the shape of the cake.

On the other hand, according to the present invention, it is possible to give a flavor without the shape of cake and the image of okara without mixing wheat flour, starch and the like depending on the heating conditions.

However, the production thereof begins by first mixing sugar and oils and fats such as butter into the raw okara and stirring and mixing.

As a blending ratio, 10 to 30 parts by weight of sugar and 70 to 90 parts by weight of fats and oils such as butter are suitable for 100 parts by weight of raw okara.

[0018] The compounded and kneaded product obtained by stirring and mixing is put in a container and heated by an oven toaster to steam it. The container is generally an open-top container that can be stored in the oven toaster. 6,
Place in a container for about 7 minutes and store in a microwave oven toaster.

Then, the compounded and kneaded product stored in the microwave oven toaster is heated at a temperature of 100 to 120 ° C.
And heat to steam for 45 to 60 minutes to make a cake. It is possible to use steam to steam,
Since raw okara contains about 80% of water, it is effective to use a microwave oven toaster.

In the conventional cake, it is usual to heat and bake at a temperature of 150 to 200 ° C. This is because it contains wheat flour and the like. Is contained in a large amount, the surface is only burnt, and the taste of okara remains in the core, which is not preferable.

On the other hand, steaming while gradually raising the temperature in the microwave oven toaster warms the whole body and raises the temperature, but when it is put in the mouth because it burns only on the surface, okara and oil (butter) separate, The taste of okara remains.

When the heating time is 20 to 30 minutes, sufficient baking cannot be performed and the taste of okara remains. On the other hand, when the heating time exceeds 60 minutes, the water content decreases, and there is a risk of burning or breaking the shape. There is. Therefore, it is most effective to heat at 100 to 120 ° C. for 45 to 60 minutes.

An example of making a cake will be described below. 80 g of butter and 20 g of sugar were mixed with 100 g of raw okara, and after mixing, they were put in a ball-like container having a diameter of 30 cm and stored in a microwave oven toaster. Then, when it was set to 120 ° C. and heated for 50 minutes and steamed, a cake having a good flavor, in which the taste of okara was not retained at all, although it was only okara, was obtained. .

On the other hand, the same material as above was set at 150 ° C. in an oven toaster and heated for 30 minutes. This had a burnt surface, but had a taste of okara in the core, and had some problems in flavor.

[0025]

The present invention is a method for producing a cake by mixing sugar and fats and oils into raw okara as described above.
By heating at 00 to 120 ° C. for 45 to 60 minutes, the fats and oils are melted and the fibrous substance of the soybean curd can be held, and a cake with a good flavor that leaves almost no soybean curd flavor can be made. In particular, heating at 100 to 120 ° C. for 45 to 60 minutes is effective even from the results of the demonstration, and is suitable for a large amount of moisture contained in raw okara without burning the surface only and leaving the flavor of the okara inside. However, it is possible to produce a cake that gives a moderate burnt taste and does not feel the taste of okara at all, and it has the effect of further expanding the field of natural food due to the nutritional value and economy of okara.

Claims (2)

[Claims] 1. Raw okara is mixed as it is with raw materials such as wheat flour and starch without being mixed with wheat flour, starch, etc., and sugar and fats and oils are added thereto, and the mixture is stirred and mixed into a container. A method for producing an okara cake, which comprises steaming for 45 to 60 minutes. 2. 100 parts by weight of raw okara to 10 to 30 sugar
The method for producing an okara cake according to claim 1, wherein 70 parts by weight of butter and 70 to 90 parts by weight of butter are added and blended.