JPH09285251A - Material for cake and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a material for cake, capable of forming cakes of homogeneous baked dough, having good palatability and excellent in soft feeling and moist feeling, and low in calorie by mixing oil and fat with wet pulverized body of raw bean-curd refuse at a specific ratio to coat the surfaces of the wet pulverized body of raw bean-curd refuse. SOLUTION: Oil and fat which is a shortening is added to 100 pts.wt. of wet pulverized body of raw bean-curd refuse containing >=75% of the bodies passing a 42-mesh sieve in an amount of 2-10 pts.wt., and the mixture is stirred at 1500rpm for 10-20sec to coat the surfaces of the bean-curd refuse with oil and fat. Thus, the objective material for cake having water content of 65-85wt.% is obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a material for cake and a method for producing the same, and more particularly to a material for cake obtained by processing okara which can be preferably used in place of wheat flour as a main raw material for cake and a method for producing the same. .

[0002]

2. Description of the Related Art Okara cake is a cake produced by using okara as a main raw material in place of wheat flour, but the form of okara conventionally used for such okara cake is raw okara or okara. Was a dry ground product from

[0003]

When the raw material okara is used in the form of raw okara, the addition of a small amount of oil / fat causes a bad feeling on the palate and softness disappears. 70 parts by weight of raw okara to 70 parts by weight
It is unavoidable that the ratio is as high as about 90 parts by weight (see, for example, Japanese Patent Application Laid-Open No. 7-289147), and there is a problem in health such as causing obesity.

On the other hand, when the raw material okara is used in the form of a dried and crushed product, a moist cake cannot be obtained, and a drying step is required in the first place, which causes a problem of high cost. It was

Therefore, the present inventor made various attempts to use the wet pulverized product of raw okara as a raw material in order to solve the above-mentioned conventional problems. However, if the surface of the wet mash of Okara is coated with oils and fats, it is possible to prevent the occurrence of lumps and to improve the texture and taste. The present invention has been completed by finding that extremely good results can be obtained in obtaining an okara cake.

[0006]

That is, the present invention has solved the above-mentioned problems by using a cake material comprising a wet crushed product of Okara having an oil coating layer on the surface thereof. The above-mentioned problems are solved by a method for producing a cake material, characterized in that the wet pulverized product from No. 1 is loosened in advance with a cutter mixer, and then fats and oils are put into the mixer and stirring coating is performed.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The wet crushed product of raw okara in the present invention has a particle size of 42 mesh of 75%.
Above all, it is particularly preferable to use the one containing 80 to 90%. The wet pulverized product of such Okara is obtained by, for example, a grinding and atomizing device.

In the present invention, the coating amount of fats and oils is
It is preferable to use 2 to 10 parts by weight, particularly 4 to 6 parts by weight, relative to 100 parts by weight of wet crushed raw okara. To obtain such an oil and fat coating amount, for example, wet crushed raw okara is added. It is disentangled in advance with a cutter mixer (1,500 rpm), and then 2 to 10 parts by weight of oil and fat is added to 100 parts by weight of the wet crushed raw okara, and 1,5
Stir coating at 00 rpm for 10 to 20 seconds, especially 10 to 15 seconds, gives good results.

The fats and oils used in the present invention are edible fats and oils, regardless of their specific types, and examples thereof include shortening, salad oil, soybean oil, corn oil, sesame oil, and the like. Particularly, shortening is used. It is effective.

The cake material of the present invention preferably has a water content of 65 to 85% by weight in order to obtain a moist cake.

[0011]

The present invention will be further described below with reference to examples.

Example 1 Fresh okara was crushed using a grinding and atomizing device, and 80% of which passed 42 mesh and 20% of which remained 42 mesh.
After obtaining Okara crushed product (water content 75%), 1,000 g of Okara crushed product was introduced into a cutter mixer,
Stir at 1,500 rpm for 10 seconds to loosen beforehand, then add 56 g of shortening to the same mixer,
The mixture was stirred at 0 rpm for 10 seconds to obtain a wet crushed raw okara having a shortening coating layer on the surface.

Application Example 1 (1) 100 g of wet crushed raw okara having an oil and fat coating layer on the surface obtained in Example 1 (2) 36 g of butter and 36 g of saccharides mixed with each other and whipped to further add 88 g of whole eggs (3) A mixture of 25 g of modified starch, 0.7 g of salt and 1.1 g of baking powder. (2) and (3) were added to the above (1) and mixed for 10 seconds. Put the obtained dough into a mold box and put it in an oven at 180 ° C for 4
It was baked for 0 seconds to obtain a pound cake-style okara cake.
The resulting okara cake is a uniform baked dough, has a pleasant texture, and has a soft and moist texture.
It was a cake with excellent flavor.

Comparative Example 1 Application Example 1 except that 100 g of a mere wet crushed raw okara having no oil-and-fat coating layer on the surface was used in place of the wet pulverized raw okara having a fat-and-oil coating layer on the surface.
An okara cake was prepared in the same manner as described above. This okara cake had okara deception and a uniform baked dough could not be obtained.

Comparative Example 2 An kara cake was prepared in the same manner as in Application Example 1 except that 100 g of raw okara was used as it was instead of the wet pulverized raw okara having an oil coating layer on the surface. This okara cake had a soft texture and a soft texture.

Comparative Example 3 A soybean cake was prepared in the same manner as in Application Example 1 except that 100 g of the dried and ground product of Okara was used instead of the wet and ground product of raw okara having an oil coating layer on the surface. This okara cake lacked a moist feeling.

[0017]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce an okara cake that has a good mouth feel and a soft feeling even if the amount of fats and oils added is reduced. Although it is possible to provide a cake, although it uses undried wet soybean curd crushed product, a uniform baked dough can be obtained without being fooled, so an okara cake with an excellent moist feeling is provided at low cost. can do.

Claims (7)

[Claims] 1. A cake material comprising a wet ground product of raw okara having a fat and oil coating layer on its surface. 2. The material for cake according to claim 1, wherein the wet pulverized product of raw okara contains 75% or more of the one that passes through 42 mesh. 3. The cake material according to claim 1 or 2, wherein the amount of the fat and oil coating is 2 to 10 parts by weight based on 100 parts by weight of the wet crushed raw okara. 4. The oil or fat is shortening.
3. The cake material according to any one of 3 above. 5. The cake material according to any one of claims 1 to 4, which has a water content of 65 to 85% by weight. 6. The method for producing a cake material according to claim 1, wherein the wet pulverized product of raw okara is preliminarily disentangled with a cutter mixer, and then fats and oils are charged into the mixer for stirring coating. 7. The oil or fat is added in an amount of 2 to 10 parts by weight to 100 parts by weight of a wet ground product of raw okara, and the mixture is stirred and coated at 1,500 rpm for 10 to 20 seconds, according to claim 6. A method of making cake ingredients.