JPH08207A - Retort beancurd refuse - Google Patents
Retort beancurd refuseInfo
- Publication number
- JPH08207A JPH08207A JP6164853A JP16485394A JPH08207A JP H08207 A JPH08207 A JP H08207A JP 6164853 A JP6164853 A JP 6164853A JP 16485394 A JP16485394 A JP 16485394A JP H08207 A JPH08207 A JP H08207A
- Authority
- JP
- Japan
- Prior art keywords
- food
- okara
- retort
- soluble sugar
- beancurd
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は新規なおから食品に関す
る。FIELD OF THE INVENTION The present invention relates to a novel okara food product.
【0002】[0002]
【従来の技術】豆乳の搾り粕であるおからは、豆腐、豆
乳飲料製造の副産品として多量に排出されるが、水分が
多く、また保存性も悪いところからその扱いには苦慮す
るところであり、その多くは家畜の飼料として利用さ
れ、また一部は卯の花汁、卯の花すし、卯の花漬、炒り
卯の花等に調理して食用に供されている。一方飲食品業
界では温めるだけで食することができるレトルト食品が
注目され、レトルト処理された多くの飲食品が開発、上
市されている。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】[0003]
【発明が解決しようとする課題】しかしながらいずれの
食品でもレトルト処理すると、レトルト処理特有の加熱
臭が発現し、これを防止するための種々の工夫がなされ
ている。本発明者等はおから料理の一種である炒り卯の
花のレトルト化について試験したところ、おから食品で
もレトルト臭の発現は例外ではないということがわかっ
た。そしてさらに検討を進めたところ、可溶性糖区分を
乾物重量当たり3.6%以下にしたおからを使用するこ
とにより、レトルト処理しても加熱臭が発現しないとい
う知見を得て本発明を完成した。すなわち本発明は可溶
性糖区分が乾物重量当たり3.6%以下のおからを使用
したレトルトおから食品である。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】[0004]
【課題を解決するための手段】以下に本発明を具体的に
説明する。本発明で原料として用いられるおからは可溶
性糖区分が乾物重量当たり3.6%以下であればよく、
例えば通常の豆腐や豆乳飲料製造の際に副生するおから
を水洗して可溶性糖区分を除去するか、あるいは浸漬等
により予め可溶性糖区分を除去した大豆を原料として製
造された豆乳のおからでもよい。浸漬による可溶性糖区
分の除去は、丸大豆の場合50〜55℃で6〜10時
間、脱皮大豆の場合30〜55℃で2〜10時間浸漬す
ることにより、浸漬水中に可溶性糖区分の60〜80%
を溶出、除去させることができる。なお本発明でいう可
溶性糖区分とは、水浸漬や磨砕等によって溶出する水溶
性糖区分を指し、その総量は以下の方法で求められるも
のである。おからを一定量の水に懸濁し、これを濾過し
て得た濾液を塩酸でpH4.5に調節し、蛋白を沈殿さ
せ、遠心分離して上澄液の糖濃度をフェノール−硫酸法
でグルコース量として求める。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】このようにして可溶性糖区分を乾物重量当
たり3.6%以下に調整したおからを適宜調理し、これ
を容器に充填、密封しレトルト処理する。例えばおから
に、みじん切りした、にんじん、ごぼう、ねぎ、しいた
け、こんにゃく、油揚げ等を混合して油で炒めたのち、
水を加え、しょうゆ、さとう、かつおだしで調味し、弱
火で煮汁がなくなるまで煮つめる。これを耐熱性の容
器、例えばアルミ積層ポリプロピレン製袋に充填し、好
ましくは脱気、密封し110〜145℃、5〜120分
間加圧、加熱して製品とする。また、おからをそのまま
レトルト処理してプレーンタイプのおからを得る。こう
して得られた製品は通常のおからをレトルト処理したも
のに比し、加熱臭のない良好なものである。[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】[0006]
【実施例】以下に実施例を示す。脱皮大豆5kgを50
℃の水25Lに浸漬し、1時間後に浸漬水を除去し、再
度新しい50℃の水25Lに浸漬した。次いで浸漬水を
除去後、水洗、水切りし、これを20Lの5℃の冷水と
共に磨砕したのち、105℃、30秒の熱処理後、80
℃まで冷却し、スクリューデカンターで豆乳とおからに
分離した。このおからの可溶性糖区分は乾物重量当たり
1.5%であった。このおから500gに、それぞれ細
かく刻んだにんじん1/4本、長葱2本、ごぼう1/2
本、しいたけ3枚、油揚げ2枚、こんにゃく1/2丁を
混合し、大さじ1の油で炒め、これにしょうゆ80c
c、砂糖35g、市販の濃縮かつおだし2mlで調味
し、水300mlを加え、弱火で45分間煮熟した。こ
れをアルミ積層ポリプロピレン製袋に充填し、脱気密封
し、120℃で30分間レトルト処理し、製品を得た。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)
下のおからを使用したレトルトおから食品1. Retort okara foods containing soluble tofu sugar content of 3.6% or less based on dry matter weight.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6164853A JPH08207A (en) | 1994-06-24 | 1994-06-24 | Retort beancurd refuse |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6164853A JPH08207A (en) | 1994-06-24 | 1994-06-24 | Retort beancurd refuse |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH08207A true JPH08207A (en) | 1996-01-09 |
Family
ID=15801166
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6164853A Pending JPH08207A (en) | 1994-06-24 | 1994-06-24 | Retort beancurd refuse |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH08207A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103250810A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Manufacturing method for watermelon-flavor vegetarian chicken |
CN103262907A (en) * | 2013-04-07 | 2013-08-28 | 青阳县九华黄精产业化协会 | Production method of polygonatum rhizome vegetarian chicken |
CN103380824A (en) * | 2013-06-20 | 2013-11-06 | 马鞍山市黄池食品(集团)有限公司 | Blood pressure lowering bean curd sticks containing mung bean flour and preparation method thereof |
-
1994
- 1994-06-24 JP JP6164853A patent/JPH08207A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103262907A (en) * | 2013-04-07 | 2013-08-28 | 青阳县九华黄精产业化协会 | Production method of polygonatum rhizome vegetarian chicken |
CN103250810A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Manufacturing method for watermelon-flavor vegetarian chicken |
CN103380824A (en) * | 2013-06-20 | 2013-11-06 | 马鞍山市黄池食品(集团)有限公司 | Blood pressure lowering bean curd sticks containing mung bean flour and preparation method thereof |
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