JPS60145054A - Preparation of food using novel ingredient for food - Google Patents

Abstract

PURPOSE:To obtain a food having good taste, causing neither deterioration in quality nor reduction in shelf stability, by pulverizing bean-curd [TOFU] refuse by the use of a grinder made of stone or ceramic industry product, blending it with a food raw material. CONSTITUTION:Bean-curd refuse is pulverized by the use of a grinder made of stone or ceramic to give an ingredient for food. The ingredient is blended with a food raw material to give a food. A grinder made of stone such as marble, granite, etc. or made of ceramic industry product such as china and porcelain, ceramic, etc. may be cited as the grinder used. For example, stone roll, ceramic roll, mortar made of china and porcelain, or ball mill of a porcelain container with porcelain or ceramic balls can be used. If necessary, before or while grinding, grain flour, starch, saccharide, dairy product, emulsifying agent, etc. may be added to bean-curd refuse, or bean-curd refuse seasoned with salt, vinegar, chemical seasoning, amino acid extract, spice, etc. may be used.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing food using a food material made from okara, and aims to effectively utilize okara.

Okara is produced in large quantities during the production of soy milk, tofu, etc., but it is of little use value, and some of the okara is used as food such as Unohana, and other parts are used as feed and fertilizer for livestock. It has no value unless it is used, and it is difficult to dispose of it because it contains a lot of water and easily spoils.

However, okara contains many dietary fibers such as hemicellulose, and is expected to have health effects, so it is desired to be used in foods.

Foods that use okara include baked foods such as bread, biscuits, and sponge cakes, as well as cooked and processed foods such as croquettes, hamburgers, shiyu mai, Chinese steamed buns, rice cakes, and kamabatto.

However, these okara-based foods are made by using the okara that is discharged when making tofu, etc., as it is, or by simply dehydrating it.
Since it is used only after drying, it has a rough and unpleasant texture.

In order to improve the mouthfeel and texture of such bean curd, it has been proposed to refine the bean curd.

However, in this case, since the bean curd curd curd curd curd curd curd curd curd curd curd lees has a high water content, it will rust easily if ordinary crushing and grinding equipment is used, and the rust may be mixed into the fine particles. Moreover, during crushing and grinding, the raw material okara is squeezed and water is separated and slips, making it difficult to refine the okara into fine grains.

In addition, even if it is possible to miniaturize the product without rusting, it may have a bad taste with a metallic smell or acrid taste, probably because a small amount of iron is scraped and mixed in with the equipment during the miniaturization process. becomes. In addition, things like and promote the alteration and deterioration of fats, proteins, free fatty acids, etc.
This results in poor stability.

Therefore, okara is refined in this way.

Adding these substances to foods made with them will deteriorate their taste, aroma, color, structure, etc., and will impair their shelf life.

In addition, even if the grain size cannot be refined to the desired size in one treatment, further refinement will further accelerate the deterioration of quality.
It is impossible to grind the powder three times and grind it even further to reduce the particle size.

In order to solve these drawbacks, a method has been proposed in which okara is dried in advance using a drum dryer, vacuum, reduced pressure drying, etc. and then pulverized.

That is, in this method, okara, which usually has a moisture content of 80% or more, is dried, and the okara is pulverized to a moisture content of 10% or less using a grinding device such as a roll mill or a hammer mill.

However, even with this method of pulverization, it is impossible to avoid the inclusion of a very small amount of iron, and in addition, the quality deteriorates, probably due to the addition of heat and electrostatic discharge during pulverization.

Moreover, this method is expensive due to the high energy costs due to drying.

The inventors of this invention have solved these drawbacks when using okara as a food material, and have created a food product that has a good texture without roughness, and does not deteriorate in quality or preservability. He researched a method for producing fine particles and found that fine particles of excellent quality could be obtained by using a grinder or a grinding device made of ceramic products, and completed this invention.

That is, in this invention, okara is made into a fine food material using a grinding device made of stone or ceramics, and the food material is blended with raw materials to produce food.

This invention uses a grinding device made of stone or ceramics to reduce the amount of okara to 1, so the device does not contain rusty iron, and is also free from heat and static electricity discharge. As a result, finely divided okara of good quality and excellent storage stability can be obtained.

Therefore, when food products are made from the finely divided okara obtained through this process, they have good flavor, aroma, color, etc., and have excellent texture and storage stability. .

The grinding device made of stone or ceramic product used in this invention refers to a grinding device made of stone such as marble or granite, or ceramic product such as ceramics, such as a stone mill, stone roll, or melanger. , a ceramic roll, a porcelain extractor, a porcelain mortar, a ball mill in which porcelain or ceramic balls are placed in a porcelain container, etc. can be used.

Using these grinding devices 1-1'', okara is pulverized into a food material.

The okara used here can be the one that is discharged when making soy milk or tofu using a known method using full-fat soybeans or defatted soybeans as raw materials, and the residue obtained by separating soybean protein can also be used. Such bean curd is used as it is in a water-containing state or after dehydration.

In addition, if desired, the preface to the grinding process may include grain flour, starch, sugars, dairy products, fats and oils, emulsifiers, etc. added during the grinding process, or okara flavored with salt, vinegar, chemical seasonings, amino acid extracts, spices, etc. It is also possible to use

The particle size of the food material made from finely ground bean curd must be determined as long as it does not give an unpleasant texture, and should be determined as appropriate depending on the food to be used, but it is usually desirable to set it to 0° or less. .

Therefore, if it is difficult to achieve the desired particle size in one treatment, grind the particles three times as necessary to achieve the desired particle size.

The food material used in this invention is usually in the form of a paste or wet powder, and can be mixed with other food ingredients as is, but if necessary, it may be stored by refrigerating or freezing.

In addition, after micronization, it can be mixed with food raw materials as a dry powder by drum drying, freeze drying, ventilation drying, vacuum drying, etc. After further micronization, water can be added and spray-dried. It is possible.

The food material thus obtained is blended with raw materials to produce a food product.

The blending ratio of the food material made from finely ground bean curd curd to 111% of the weight of the food can be calculated from 1 to 35% of the weight of the food when converted to a food material with a water content of 80%, but the upper limit varies depending on the food. In other words, the upper limit is 5% of flour for bread.
0%, 50% of flour for baked goods such as biscuits and crackers, 30% of flour for castella, 20% of flour for taiyaki wrappers, 15% of meat for hamburgers, full width of matshu potatoes for croquettes; -1 Chinese steamed buns The skin is 30% of the flour, the city is 60% of the main chain, the kamaboko is 10% of the fish sushi meat, the chikuwa and satsuma-age is 15% of the sushi meat, and the tempura is about 35% of the flour. It can be arbitrarily determined based on the texture, taste, aroma, color, structure, etc. of the food.

Next, an example will be explained.

Example 1 Dehydrated okara discharged during tofu production (moisture 84.1
%) and 18 parts of vegetable oil were added and mixed well, and the mixture was passed through a ceramic roll three times to be finely divided to obtain a food material.

25 parts of this finely divided food material and 1 part of wheat flour (soft flour)
00 parts, sugar 30 parts, fats and oils (8 parts shortening, 6 parts whole milk powder) were added, and leavening agents and fragrances were added and mixed and kneaded to prepare a hard biscuit dough.

This hard biscuit dough was rolled into a sheet, and the dough was cut out with a cutting die and baked in a conventional manner to obtain biscuits.

When I ate this product, it had no grainy texture, and I didn't notice any metallic odor or metallic taste at all. Furthermore, the biscuits were crispier and crispier than biscuits made using conventional methods that do not include food-grade ingredients made from finely divided bean curd.

Example 2 The okara described in Example 1 was milled twice using three-stage granite rolls to make it fine and used as a food material.

Add 40 parts of sugar and 35 parts of starch syrup to water, boil and dissolve, add 30 parts of micronized food-grade material, and boil down. Halfway through, add 25 parts of hydrogenated vegetable oil along with an emulsifier, and after further boiling, turn off the heat. Two parts of gelatin, soaked in water and swollen, and flavor were added and mixed, then poured into a vat and cooled.

Once solidified, it was cut with a cutter to obtain a center.

This center was colored with re-milk chocolate by enrobing to obtain acidified chocolate.

When I ate this wrapped tea collate, it had no grainy texture and did not have any metallic taste. Furthermore, even when left for a long period of time to absorb moisture, it did not lose its shape unlike those made without adding micronized food-grade materials.

Example 3 100 parts of sugar and 30 parts of starch syrup were put in a pot with a small amount of water, and the food material 7 described in Example 2 was dissolved by boiling.
0 parts and 30 parts of the main chain were added and boiled down, further 50 parts of the main chain was added and kneaded, and then a coloring agent was added to obtain a whistle.

When I ate this bean paste, it had no grainy texture and no metallic taste. Furthermore, this sea bream had good shape retention.

Example 4 100 parts of the dehydrated okara described in Example 1 and 100 parts of water were placed in a ball mill containing a ceramic ball in a cylindrical porcelain container, and the mixture was rotated to make it fine, to obtain a food material. .

This food material became a soy milk-like liquid.

Next, 50 parts of this food material, 50 parts of flour, sand &!
Mix 10 parts of rabbit and 5 parts of rabbit, add sodium bicarbonate to prepare a seed dough, pour it into a baking mold, then add the sword described in Example 3,
Taiyaki was baked according to the usual method.

The taiyaki I got here had no grainy texture and no metallic taste.

Example 5 Example 40 Add 50% of water to the food material,
A powdered food material was obtained by spray drying.

5 parts of this powdered food material, 100 parts of wheat flour, 28 parts of powdered sugar, 12 parts of powdered oil, 2.5 parts of baking powder
and vanillin were mixed well to obtain a hot kaiki mix.

The pancakes made by adding water to this pancake mix had a soft and smooth texture, and did not taste like metal tools. In addition, when water was added to this pancake mix and mixed, it was difficult to form a cake compared to one made without adding food-grade ingredients.

Example 6 The dehydrated okara described in Example 1 was placed in a crusher equipped with a porcelain mortar and pestle and pulverized to obtain a material for food processing.

After adding and mixing 12 parts of the processed food processing material and 88 parts of frozen dried minced fish, add 3 parts of salt, 8 parts of sugar, 12 parts of potato starch, 4 parts of egg white, 2 parts of chemical seasoning, and 3 parts of mirin.
Mix well, then place the mixture on a plate and shape it.

Next, the molded product was placed in a steamer, solidified at 80-85°C for about 1 hour, and then cooled with cold water to obtain kamaboko.

Kamahoko had no roughness or metallic taste, and did not turn brown or change color even when stored.

Claims (1)

[Claims] A food product using a novel food material, characterized in that okara is made into a fine food material using a grinding device made of stone or ceramics, and is blended with raw materials to produce food. Manufacturing method.