JPH10286072A - Production of bean-curd refuse-containing noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing bean-curd refuse-containing noodles by which materials that have hitherto been almost discarded, except for livestock feeds, are effectively utilized. SOLUTION: A bean-curd refuse is squeezed to remove water. The resultant squeezed material is then naturally dried for about a half day and the dried bean-curd refuse is processed into a powder. A wheat flour in an equal amount is mixed in the prepared bean-curd refuse powder. Adequate amounts of a jam and eggs are added into the mixture. The produced mixture is further sufficiently kneaded while adding an adequate amount of water thereto to complete a dough, which is then rolled into a suitable thickness and subsequently cut to a prescribed thickness to thereby prepare bean-curd refuse-containing noodles. Bean-curd refuse-containing buckwheat noodles are prepared by using buckwheat four in place of the wheat flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a mixture of noodles such as tofu noodles and noodles such as noodles and soba, and the addition of appropriate amounts of yam and egg as a tie. The present invention relates to a method for producing kara noodles.

[0002]

2. Description of the Related Art Conventionally, udon and soba have been provided as noodles unique to Japan, and foods related to various types of noodles have been provided depending on the manner of cooking. In recent years, udon and soba have been provided with a mixture of health foods, nutritional foods, and the like other than noodles.

[0003]

Problems to be Solved by the Invention Since these foods have unique tastes and aromas, there are various types of soba and udon noodles that make use of the taste unique to the region, but many of these are vitamins. It did not confirm the intent, such as the inclusion of rare plants or nutritious grains. The present invention provides a method of producing okara noodles by effectively utilizing what has been discarded except for livestock feed by mixing tofu okara into udon and buckwheat. The purpose is to:

[0004]

In order to achieve the above-mentioned object, the present invention provides a method of squeezing tofu from okara to remove water, followed by drying in a drier in a short time or natural drying for about half a day before processing into powder. Then, add the appropriate amount of yam and egg and the water removed above while mixing the same amount of noodle powder in this okara powder, knead it sufficiently while adding an appropriate amount of water to complete the dough, and roll it to an appropriate thickness After that, the noodles are cut to a predetermined thickness to produce the noodles, and the noodles can be made by mixing the noodles in place of the noodle powder.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below. After dewatering 600 g of tofu okara manually or with a dehydrator, it is air-dried for about 12 hours. Take out 30 g of fully dried okara powder, put the same amount (30 g) of noodle powder in this, and stir and mix so as to be uniform. In this way, 30 g of okara powder and 30 of udon powder
While stirring about 10 g, add about 10 g of a yam with one egg and the dehydrated water and knead it sufficiently while adding water to complete the dough of okara udon. The finished dough is stretched to an appropriate thickness using a bar or rolling device, and then cut into an appropriate width as an udon. The above is a method of manufacturing okara udon, but the method of manufacturing okara soba is substantially the same as the method of manufacturing okara udon. That is, 30 g of fully dried okara powder and 30 g of buckwheat flour
Add 10g of yam and one egg into a mixture while stirring the mixture and knead it sufficiently while adding water to complete the dough for okara soba. And then cut it into a suitable width as buckwheat. In the case of eating okara noodles manufactured by the above-described method, it is as follows. In the boiling water beforehand, add the required amount of noodles (okara udon, okara soba) cut as described above and stir while checking the boiled condition of the noodles. Take out, quench with water, take out after cooling sufficiently, soak in the noodle soup prepared in a container in advance and eat. The taste of noodles depends greatly on the way they are boiled, so care must be taken when boiling them. In particular, it is important not to overboil tofu noodles with okara in order to protect the taste of the noodles without losing the unique flavor of okara.

[0006]

【The invention's effect】

a. By mixing tofu noodles into noodles such as udon and buckwheat, what has been thrown away conventionally can be effectively used. b. It is already known that tofu has a high nutritional value, and what has been used little as feed for livestock will be used as a quasi-staple food. c. Okara has the effect of one stone and two stones because what has been abandoned and discarded as tofu slag is used for food.

Claims (2)

[Claims] After squeezing the tofu from the tofu, it is dried in a drier in a short time or air-dried for about half a day, and the dried okara is processed into a powder. Add the appropriate amount of yam and egg in the same amount of noodle powder, knead it sufficiently while adding an appropriate amount of water to complete the dough, roll it to an appropriate thickness, and cut it to a predetermined thickness A method for producing noodles containing tofu. 2. The method for producing noodles containing okara according to claim 1, wherein buckwheat flour is mixed in place of the udon flour.