JPH08207A - Retort beancurd refuse - Google Patents

Abstract

PURPOSE:To obtain the subject food free from retort odor and heat odor by using OKARA (beancurd refuse) whose soluble sugar content is in a specific value or below. CONSTITUTION:This food comprises using OKARA having <=3.6wt.% soluble sugar content based on the weight of dried material. The food is obtained by mixing OKARA with e.g. finely cut carrot, cocklebur, Welsh onion, mushroom, devil's-tongue, fried bean curd, etc., frying the mixture in oil, adding water thereto, seasoning the food with soy sauce, sugar, bonito flake for stock, boiling up the food by weak fire until the liquid of soup stock is evaporated, packing the food into a heat-resistant container, deairing and hermetically sealing the food and heating the food at 110-145 deg.C for 5-120min under pressure.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel okara food product.

[0002]

2. Description of the Related Art Okara, which is squeezed lees of soy milk, is discharged in large amounts as a by-product of tofu and soy milk beverage production, but it is difficult to handle because of its high water content and poor storage stability. Most of them are used as feed for livestock, and some of them are cooked into union juice, union sushi, union pickled, roasted union flower, etc., and then used as food. On the other hand, in the food and drink industry, retort foods that can be eaten only by warming them are drawing attention, and many retort processed foods and drinks have been developed and put on the market.

[0003]

However, when any food is retort-treated, a heating odor peculiar to the retort-treatment appears, and various measures have been taken to prevent this. The present inventors tested the retortization of roasted udon flowers, which is a type of okara dish, and found that the expression of retort odor was not an exception in okara foods. As a result of further study, the present invention was completed by obtaining the finding that heating odor was not exhibited even by retort treatment by using okara whose soluble sugar fraction was 3.6% or less based on the dry matter weight. . That is, the present invention is a retort okara food using soluble tofu fraction of 3.6% or less based on the dry matter weight.

[0004]

The present invention will be specifically described below. Okara used as a raw material in the present invention may have a soluble sugar content of 3.6% or less based on the weight of dry matter,
For example, soy milk okara produced by using soybeans produced as a raw material by washing the okara, which is a by-product of ordinary tofu or soy milk beverage production, with water to remove the soluble sugar fraction, or by dipping the soluble sugar fraction beforehand. But it's okay. Soluble sugar fraction is removed by soaking by dipping the soybean in whole soybean at 50 to 55 ° C for 6 to 10 hours, and in dehulled soybean at 30 to 55 ° C for 2 to 10 hours. 80%
Can be eluted and removed. The soluble sugar segment as referred to in the present invention refers to a water-soluble sugar segment that is eluted by immersion in water, grinding or the like, and the total amount thereof is determined by the following method. Okara was suspended in a certain amount of water, and the filtrate obtained by filtering this was adjusted to pH 4.5 with hydrochloric acid to precipitate the protein, which was then centrifuged to determine the sugar concentration of the supernatant by the phenol-sulfuric acid method. Calculated as the amount of glucose.

[0005] In this manner, the okara whose soluble sugar fraction is adjusted to 3.6% or less based on the dry matter weight is appropriately cooked, and this is filled in a container, sealed and retort-treated. For example, okara, chopped, carrots, burdock, green onions, shiitake mushrooms, konjac, fried tofu, etc., and then fried in oil,
Add water, season with soy sauce, sugar, bonito dashi, and cook over low heat until the broth is gone. This is filled in a heat-resistant container, for example, a bag made of aluminum laminated polypropylene, preferably deaerated and sealed, and pressurized and heated at 110 to 145 ° C. for 5 to 120 minutes to obtain a product. In addition, the okara is retort processed as it is to obtain plain type okara. The product thus obtained is excellent in that it does not have a heating odor, as compared with a product obtained by retort-treating ordinary okara.

[0006]

Examples are shown below. 50 kg of dehulled soybeans
It was immersed in 25 L of water at 0 ° C, the immersion water was removed after 1 hour, and it was again immersed in 25 L of fresh water at 50 ° C. Then, after removing the immersion water, washing with water and draining were performed, and this was ground together with 20 L of cold water at 5 ° C., and after heat treatment at 105 ° C. for 30 seconds, 80
The mixture was cooled to ℃ and separated into soymilk and okara by a screw decanter. The soluble sugar fraction in this okara was 1.5% based on the dry matter weight. 1/4 of carrots, 2 long onions, and burdock 1/2
Mix 3 tablespoons, 3 shiitake mushrooms, 2 deep-fried tofu and 1/2 konjac, stir-fry with 1 tablespoon oil and soy sauce 80c
Seasoned with c, sugar 35 g, and commercially available concentrated bonito dashi 2 ml, 300 ml of water was added, and the mixture was boiled for 45 minutes on low heat. This was filled in a bag made of aluminum-laminated polypropylene, hermetically sealed by deaeration, and retorted at 120 ° C. for 30 minutes to obtain a product.

Claims (1)

[Claims] 1. Retort okara foods containing soluble tofu sugar content of 3.6% or less based on dry matter weight.