JPS61146143A - Production of food base material - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention uses okara as a raw material, and by adding auxiliary raw materials to it, it can be used as a material for making bread, dorayaki, watsuful, and other confectionery, as well as for making other foods. The present invention relates to a method for producing a kneaded chain composition used as a kneaded chain composition.

(Prior art) Okara is obtained as a by-product during the production of tofu, soy milk, soy protein, or bean paste.5 It is usually coarse grained and reaches a maximum particle size of 5 grains, and when processed directly into edible food, it has a taste of 2 textures. It is rarely used in food production because it causes harm, and is mainly used as feed and fertilizer. However, since okara contains abundant nutrients, there is also research into processing it to produce food. For example, JP-A-59-1475
No. 5 describes a method for producing highly nutritious Chinese noodles using wheat flour as the main ingredient and adding a small amount of okara, brine, and salt water, and JP-A No. 59-95856 describes a method for producing highly nutritious Chinese noodles using wheat flour as the main ingredient and adding small amounts of okara, brine, and salt water. A method for producing a batter that suppresses the increase in viscosity that occurs when water is added to wheat flour and stirred by adding 3 to 10% of the alkaline extraction residue of defatted soybeans is described, and is published in JP-A-59-51745.
The issue describes a method for manufacturing highly nutritious confectionery by kneading okara into confectionery ingredients. In this way, conventional research on okara was aimed at using it as a filler, and the main focus was simply on mixing it with other foods to increase its nutritional value and reducing raw material costs.

(Problem to be solved by the invention) However, the use of okara as a bulking agent is subject to its own limitations, and although it can be used in the production of low-grade foods, it is not suitable for the production of high-grade foods. I feel regret. Furthermore, during processing, there are drawbacks such as quantitative limitations as the shaping performance deteriorates as the amount blended increases.

(Unfavorable Means to Solve the Problems) The inventors of the present invention have conducted research to solve the above problems and produce food products based on okara. When the grains of okara are reduced to a certain extent, they form a kneaded chain-like structure, and they focused on the fact that okara has a bland flavor and can be flavored freely by adding various flavoring ingredients. They discovered that when a flavor substance is added and kneaded, the flavor blends well and becomes a kneaded chain-like food material.
By adding wheat flour and/or starch to this, kneading it, and heating it, they succeeded in producing a food material having a kneaded chain structure.

The food material with the kneaded chain structure obtained in this way is 1.Due to its structure, it can be used as a material for confectionery and bread making. suitable.

The okara used in the present invention is the production of tofu.

So-called okara leftovers produced during the production of soymilk and soybean protein, and bean paste lees produced during the production of bean paste can also be used. These okara grains are coarse grains except when producing certain soy milk.
It needs to be ground first. It is convenient to use a device such as a colloid mill for the grinding, and the degree of grinding is such that the maximum particle size is 1 μm or less, preferably 500 μm or less. However, if the particles are too fine, it will be difficult to separate and concentrate the okara, which is not preferable. The okara prepared in this manner is separated and concentrated by a conventional method to have a moisture content of 80 to 90%.

The above-mentioned okara has a chain shape, but if it is left as it is, it lacks hardness and is not suitable as a food material, so to adjust this, one or two of wheat flour, starch, etc. are added. The wheat flour to be used can be either strong flour or light flour, and the selection thereof is determined appropriately depending on the intended use of the dough-like material.2For example, weak flour is suitable when used as a filling for anpan. As the starch, starches commonly used in the production of foods such as potato starch, Japanese starch, wheat starch, tapioca starch, and modified starch can be used.

These are the '! ! It may be subjected to N or partial hydrolysis.

Next, as the flavor substance to be used, one that blends well with okara can be used. For example, natural cheese.

Processed cheese, cheese and foods containing cheese such as cheese food, whole milk powder, skim milk powder, sweetened or unsweetened condensed milk, casein, butter, dairy products such as yogurt, glucose,
Fructose, sucrose, milk shield, isomerized sugar.

Sweet sugars and sweet sugar alcohols such as powdered candy, confectionery raw materials such as chocolate, coffee and cocoa, salt, seasonings and fragrances such as chemical seasonings.

Among the above-mentioned taste substances, cheese and chocolate are particularly preferred. Also, among the above sugars, glucose and high fructose sugar.

Sugars such as fructose have positive effects because they increase the osmotic pressure, improve the appearance of the material, and improve its preservability.

In addition, lecithin, sucrose fatty acid ester, glycerin fatty acid ester, and sorbitan fatty acid ester are further added as emulsifiers and stabilizers as necessary.

Food emulsifiers such as propylene glycol esters and polyglycerin fatty acid esters, and monophosphates.

Various phosphates such as syphosphates and polyphosphates, alkali salts such as citric acid and tartaric acid, natural gums such as guar gum, tamarind seed extract, carrageenan, locust bean gum, and gelatin.

Synthetic gums such as CMC, sodium alginate, crystalline cellulose, etc. can be mentioned, and these improve the shaping properties of the product material and increase its luster. Since it may be contained in a substance, it is not necessarily necessary to add it.

All the above raw materials are mixed at once into a kneader 9 and a double kettle with a stirrer 9
etc. and knead it while heating it above the gelatinization temperature of starch, but it is also possible to use a continuous heat exchanger for high viscosity such as the Co/Therm scraping type UHT sterilizer to make it into a food material. It is.

(Function) The okara used in the present invention has a particle size of 1 u or less, preferably 50
When it is less than 0μ, it is well mixed and dispersed in flour, starch, etc., and forms a bean-like structure with good hardness. Also, since the particle size is uniform, there is no difference in taste or texture.

A food material with good shapeability and good flavor can be obtained. Furthermore, when sugars are used as taste substances, the osmotic pressure increases and the storage stability becomes better.

(Example) Example 1 Okara 3000 F, processed cheese 4000 Y, with a maximum particle size of 1 u or less and a moisture content of 85%, obtained during soy milk production.
Flour 802. Starch 120? , glucose 700 r,
Salt 507. Prepare fragrance 502.

First, put water at 2000 F in a kneader, add the glucose,
Processed cheese was added, heated to 65°C, and thoroughly stirred and dispersed. Next, the okara, wheat flour, salt, and flavor were added and kneaded uniformly, and the mixture was further heated to a temperature of 85°C to completely gelatinize the starch. The kneaded product thus obtained was chain-like and shiny.

After heating, the food material was cooled to room temperature, and the food material was suitable as a filling for Watsuful and Dorayaki.

Example 2 Confectionery chocolate 40009 was used instead of cheese in the blended raw materials of Example 1, and guar gum 507 was added thereto. Also, weak flour was used. Knead with 180% water
0? The rest was the same as in Example 1, and the heating was carried out at 90°C.
℃5 minutes. The obtained material was suitable for bread filling.

(Effects) The food material made from okara of the present invention has a kneaded chain shape and has good shaping properties, and mixes well with wheat flour and starch without causing any strange texture or texture. In addition, the flavor of the material can be improved by adding a taste substance that matches well with the taste of okara, such as cheese or chocolate. Therefore, it is possible to use inexpensive soybean curd and use it as a filling for bread, dorayaki, watsuful, fish paste products, etc. as in conventional fillings.

Claims (2)

[Claims] (1) A kneading paste characterized by kneading okara with a maximum particle size of 1 mm or less, preferably 500 μ or less, wheat flour and/or starch, a flavoring substance, and optionally an emulsifier and a stabilizer, followed by heat treatment. Method for producing food materials with a similar structure (2) A method for producing a food material according to claim 1, characterized in that the taste substance is a cheese or chocolate component.