JPS6043096B2 - Snack food manufacturing method - Google Patents

Description

[Detailed Description of the Invention] In recent years, natural foods have been greatly reviewed, and among them, soy milk is particularly in the spotlight.

This is because consumers have reaffirmed the positive aspects of soymilk, such as the nutritional superiority of the high-quality vegetable proteins contained in soymilk and the fact that linoleic acid in the fat has the effect of removing cholesterol. . This invention is a by-product when making soy milk.
1. Snack foods are made using okara.Although okara is used for food, in recent years the production of soy milk has increased in large quantities, so okara has also increased in large quantities. Currently, only a small amount of the waste generated is used for food, and is either used as feed or discarded.

Therefore, it is socially significant to use it, and it is also a nutritional source, as shown in Table 1.
and soy milk contain almost the same amount of protein and fat, making it an innovative manufacturing method that can provide consumers with nutritious snack food at a low cost. Table 1 From the purpose of the present invention, it would be desirable to create a product with a large amount of okara ingredients, but this poses the following problems.

(b) If you add too much okara, it will not turn into mochi in the traditional process of kneading and steaming the raw materials to make mochi, so if you mix in wheat and make it into mochi, One issue is how to decide on the ratio.

In other words, as shown in Table 1, okara contains only carbohydrates, proteins, and lipids, and has no starch, so it does not become sticky at all even when kneaded with heat.

In this invention, since it is not possible to make dough without adding a starchy substance such as wheat flour as a viscous substance, experiments were carried out by changing the ratio of Kiyogu Okara 2 and wheat flour shown in Table 2. In this experiment, we kept the amount of okara and starch constant and observed how rice cakes were formed by adding wheat flour, but if there was too much flour, the rice cakes would be in good condition, but the taste would be poor.

However, it has been found that if too little flour is added, the rice cake becomes sticky and cannot be rolled into a sheet. As a result of an experiment in which 4 parts of starch was added between 90 and 2 parts of wheat flour to 1 part of soybean curd, 120 to 1 part of wheat flour was added.
It was found that good results were obtained between the parts. (b) Next, if the amount of okara 7 is increased, the dough tends to break when the rice cake is rolled and dried into dough, so it is necessary to add a viscous substance, that is, starch.

Sokuji 1 Okara 2 does not contain any viscous properties, so when the source materials are kneaded and steamed to form a rice cake, which is then rolled and dried, the less starchy it is, the more likely it will break. In this invention, we solved the problem by not only adding wheat flour to okara, but also adding starch, which has a higher viscoelasticity than wheat flour. When listed in order, the order is cornstarch → sweet potato → potato → tabioca, and using starch with as high a viscosity as possible will make the dough less likely to break.In this invention, sweet potato, potato, and starch are used. Experiments as shown in Table 3 were conducted using the following.

1-t-4 The above experiment was conducted to observe the strength of the dough formed by varying the blending ratio of okara and starch, and the results showed that the dough was more likely to break when the amount of starch was small.

On the other hand, if the amount of starch is too large, the mochi will be too elastic and difficult to sheet, making the work difficult. In contrast, good results were obtained using 15 parts of wheat flour and 30 to 30 parts of starch, so in this invention, we also combined the experimental results in Table 2 and used 120 to 180 parts of wheat flour and 180 parts of starch for 10 parts of okara. 30
He came to a 7-year conclusion. →Next, Okara 7 contains a lot of water, so the problem is the amount of water added to 1 Okara 2, flour, and starch.

Normally, when making wheat arare, if you add about 35kg of water to 100K of wheat flour, you can get a good rice cake, but if you add "okara", as shown in Table 1, 11 okara 7
Since it contains about 82% water, the amount of water added is an important issue. Table 4 shows the results of an experiment regarding the relationship between "baokara" and starch, and between wheat flour and water. %.

゛If you add okara 2, you need about 28-33% moisture as seen in the combination examples from the 3rd to 5th experiments.
This is it. This is thought to be due to the large amount of water contained in okara 2. If the amount of water is too large, the rice cake will become too soft and sticky, making it difficult to sheet. As shown in Table 4, the standard moisture content of wheat hail is about 22.6%,
Good results were obtained when okara was added to about 30% to 33%.
% of fibrous substances, so you want it to have a smooth texture.

As shown in Table 1, about 50% of the carbohydrates in "okara" are fibrous, which may cause the product to have a bad texture. In this invention, by pre-immersing the okara tau in a slightly alkaline salt solution, its fibers soften and swell, making the texture of the finished product more uniform and successfully improving the texture of the product. did. That is, P
．． The above objective could be achieved by immersing the sample in a slightly alkaline buffer solution (containing sodium bicarbonate, potassium bitartrate, and light) having a pH of 7.5 to 8.5 for 5 to 12 hours. (E) More than (
As a result of solving various problems based on the results of experiments in (a), (c), and (c) as well as research in (d), this time, we have developed okara 7 from P.
H. After soaking in a slightly alkaline solution adjusted to 7.5 to 8.5 for 5 to 1 hour, add 1 part to 1 part of wheat flour, 30 parts of starch, and 12 to 28 parts of water per 10 parts of okara. Seasonings and expansion aids are added to the outside, kneaded, and steamed to obtain a rice cake-like product that is neither too soft nor too elastic. Roll it to 77!1 WrIn so that it can be easily shaped into a sheet, cool it, age it, cut it into a predetermined size and shape, and dry it to a moisture content of 13 to 20% to make a hail dough. Preheat,
He invented a method for producing snack foods by frying or roasting them and seasoning them.

According to this method, even if a large amount of okara 2 is used, it has a good texture, and because it has a lot of fiber, it does not become bulky or dry. A delicious snack food with a mellow sweetness unique to soy milk, which can be rolled into a sheet and dried without cracking, and the dough can be manufactured without any problems. It is possible.

Claims (1)

[Claims] 1. Pour the “okara” in advance. H. Soak in a slightly alkaline solution adjusted to 7.5-8.5 for 5-12 hours, then add 120-180 parts of wheat flour and 30-180 parts of starch to 100 parts of this "okara".
Knead 70 parts, 12 to 28 parts of water, seasonings, and expansion aid,
Steamed and made into a rice cake shape, it is rolled 1 to 3 times using a rolling roller.
A rolled sheet of mm/mm is cooled and aged, and later cut into a predetermined size and shape with a moisture content of 13 to 20.
A method for producing a snack food, which comprises producing a dried aragonite dough of 1.5%, then preheating the dough, frying or roasting it, and seasoning it.