JPS62294065A - Production of croquette comprising bean-curd refuse as main component - Google Patents
Production of croquette comprising bean-curd refuse as main componentInfo
- Publication number
- JPS62294065A JPS62294065A JP61137929A JP13792986A JPS62294065A JP S62294065 A JPS62294065 A JP S62294065A JP 61137929 A JP61137929 A JP 61137929A JP 13792986 A JP13792986 A JP 13792986A JP S62294065 A JPS62294065 A JP S62294065A
- Authority
- JP
- Japan
- Prior art keywords
- croquette
- bean
- main component
- curd refuse
- production
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013527 bean curd Nutrition 0.000 title abstract 3
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 238000012545 processing Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 10
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000002075 main ingredient Substances 0.000 description 4
- 235000012015 potatoes Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000004186 food analysis Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
３、発明の詳細な説明
産業上の利用分
本発明は、オカラ粉を主成分として、補助材のジャガイ
モと黄色野菜搾汁液を添加・混練した、コロッケの製造
法に関するものである。[Detailed Description of the Invention] 3. Detailed Description of the Invention Industrial Application The present invention relates to a method for producing croquettes in which okara flour is the main ingredient and potato and yellow vegetable juice are added and kneaded as auxiliaries. It is something.
従来の技術
従来のコロッケの′ｍａ法について、簡単に述べると、
主原料としてジャガイモを用い、それに小麦粉１０ｍ・
水３〜５部・食塩０．５部・砂′ｔＩ！ｉｏ、５へ７部
の割合で混練し、成形後、小麦粉パンくず粉等を付け、
食油を通し揚げる方法が普通であった。その製法からも
わかるように、栄養価が偏り、又風味も乏しいという欠
点を含んでいた。BACKGROUND TECHNOLOGY To briefly describe the conventional method of making croquettes,
Potatoes are used as the main raw material, and 10m of wheat flour is used.
3-5 parts water, 0.5 parts salt, sand! Knead io, 5 to 7 parts, and after shaping, add flour breadcrumbs, etc.
The common method was to fry it in cooking oil. As can be seen from its manufacturing method, it had the drawbacks of uneven nutritional value and poor flavor.
発明が解決しようとする問題点
本発明は、従来の原料の持つ欠点を、オカラ粉及び黄色
野菜汁液等の覆合原料に改善することにより、個々の風
味と栄養のバランスがとれた、新規なコロッケを製造す
る方法を提供するためになされたものである。Problems to be Solved by the Invention The present invention improves the shortcomings of conventional raw materials by using composite raw materials such as okara powder and yellow vegetable juice to create a novel product with a well-balanced individual flavor and nutrition. This was done to provide a method for manufacturing croquettes.
上記問題点を解決するため、本発明においては、オカラ
粉を主成分さし、その５０〜１００部に対してジャガイ
モ加〜５Ｑ部・黄色野菜搾汁液２０〜５０部を添加し、
混和練合後、加工することを特徴としてコロッケを製造
する。さらに詳しくは、次の工程に従ってｍ造される。In order to solve the above problems, in the present invention, okara flour is the main ingredient, and to 50 to 100 parts of it, 5Q parts of potato and 20 to 50 parts of yellow vegetable juice are added,
Croquettes are manufactured by processing after mixing and kneading. More specifically, it is manufactured according to the following steps.
ｌ）オカラ粉の製造
生オカラを廻転１１１１Ｉｆｆｉ炉で乾燥後、粉砕６で
微粉化する。l) Production of okara powder After drying the raw okara in a rotary 1111 Iffi furnace, it is pulverized in a grinding step 6.
２）ジャガイモを水洗・脱皮後、萱で蒸して冷去、次に
白で混練し餅状に加工する。2) After washing and peeling the potatoes, they are steamed in thatch and cooled, then kneaded with white flour and processed into a mochi-like shape.
３）黄色野菜の搾汁液の製造
菌色野ｇ・例えば人参、を水洗して水のり後、オロシ会
盤で擦りおろして徂液化し、さらに、ミキサーで汁液に
加工する。この汁液は、主成分！■に対し２０〜５０部
の割合が適当である。3) Manufacture of juice from yellow vegetables Irono G. For example, carrots are washed with water and soaked in water, then grated with an oroshi plate to form a liquid, and further processed into a juice using a mixer. This juice is the main ingredient! A ratio of 20 to 50 parts to (1) is appropriate.
４）原料の混和・練合・加工
主原料オカラ粉を一定量とり、これに上記の如く造った
ジャガイモ七黄色野菜の搾汁液を混ぜ合せ、さらに練り
合せ後、成形加工して取り上板に並らべ、漏れ布キンで
おおう。この工程は１）■３）の生地全体の融和と弾力
性を持たすため約一時間空気中にて放置するつ
５）次に加工生地に小麦粉等を付して、食油を通して仕
上げる。この加工は、従来の製造法とほぼ同様に行われ
る。4) Mixing, kneading, and processing of raw materials Take a certain amount of okara flour, the main raw material, and mix it with the squeezed juice of potatoes and seven yellow vegetables made as above. Arrange them side by side and cover with a leaky cloth. This process consists of 1) 3) The dough is left in the air for about an hour in order to maintain its flexibility and elasticity. 5) Next, the processed dough is coated with flour, etc. and finished by passing it through cooking oil. This processing is performed in substantially the same manner as conventional manufacturing methods.
作 用
本発明は以上のような製造法であるから、従来行われな
かったオカラ粉とジャガイモ、黄色野菜搾汁液の混和が
出来る点が特徴である。その段階で、主原料の栄養価に
加え、黄色野菜に含まれるビタミンＣ・カロチン、その
他オカラ粉に含有するタンパク質・脂質・糖質等々が豊
富に含まれたコロッケを提供することが可能である。Function Since the present invention is a production method as described above, it is characterized in that okara flour, potato, and yellow vegetable juice can be mixed, which has not been done in the past. At that stage, in addition to the nutritional value of the main ingredients, it is possible to provide croquettes that are rich in vitamin C and carotene contained in yellow vegetables, as well as proteins, lipids, carbohydrates, etc. contained in okara flour. .
！）オカラ粉６０ｇをとり、問題φを解決するためのＵ
の項で述べた手順に従ってｍ製した。! ) Take 60g of okara powder and use U to solve problem φ.
m was prepared according to the procedure described in section.
２）ジャガイモ４０ｇをとり、手順に従って調製した。2) 40g of potatoes were taken and prepared according to the procedure.
３）黄色野菜の搾汁液３０ｇをとり、手順に従ってｍ製
した。3) Take 30g of yellow vegetable juice and make m according to the procedure.
４）この生地を成形加工して、コロッケ４食分を製造し
た。4) This dough was molded to produce four servings of croquettes.
５）こうして得たコロッケを、毎日−食、五ケ月にわた
って病床の老人に与えたところ、食呵効果の著しいもの
が見られた。5) When the croquettes thus obtained were given to an elderly man in his hospital bed every day for five months, a remarkable effect on eating was observed.
６）本発明によるコロッケを食品分析した一例を次表に
示す。（山ロ県食品工業試験場調べ）発明の効果
ｌ）本発明によるコロッケの生地は、複合した原料を使
用するため、栄養価も非常に高く、またそのバラエティ
−にも富んでいる。6) An example of food analysis of croquettes according to the present invention is shown in the following table. (According to the Yamaro Prefecture Food Industry Research Institute) Effects of the Invention 1) The croquette dough according to the present invention has very high nutritional value and is rich in variety because it uses a composite of raw materials.
２）原料の適宜な選択により、おのおのの風味と色彩を
もつコロッケを供給することができる。2) By appropriately selecting raw materials, croquettes with different flavors and colors can be provided.
３）シチュー食品として加工することも可能である。3) It is also possible to process it as a stew food.
等々、栄養学上きわめて有用な食品である。It is an extremely useful food nutritionally.
Claims (1)
ャガイモ２０〜５０部・黄色野菜搾汁液２０〜５０部を
添加し、混和練合後、加工することを特徴とするコロッ
ケの製造法。A method for producing croquettes containing okara flour as a main component, adding 20 to 50 parts of potato and 20 to 50 parts of yellow vegetable juice to 50 to 100 parts of okara flour, kneading and kneading the mixture, and processing the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61137929A JPS62294065A (en) | 1986-06-13 | 1986-06-13 | Production of croquette comprising bean-curd refuse as main component |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61137929A JPS62294065A (en) | 1986-06-13 | 1986-06-13 | Production of croquette comprising bean-curd refuse as main component |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62294065A true JPS62294065A (en) | 1987-12-21 |
Family
ID=15209985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61137929A Pending JPS62294065A (en) | 1986-06-13 | 1986-06-13 | Production of croquette comprising bean-curd refuse as main component |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62294065A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01202250A (en) * | 1988-02-08 | 1989-08-15 | Nakamuraya:Kk | Production of center dough |
| JPH02104254A (en) * | 1988-10-11 | 1990-04-17 | Hisashi Hashimoto | Solidified tofu refuse food and its production |
| JPH07298859A (en) * | 1994-05-02 | 1995-11-14 | Kentarou Miyazono | Frozen fried food obtained by coating bean-curd refuse with bread crumb |
| JP2021035345A (en) * | 2019-08-30 | 2021-03-04 | クックデリ株式会社 | Processed food product for care food |
-
1986
- 1986-06-13 JP JP61137929A patent/JPS62294065A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01202250A (en) * | 1988-02-08 | 1989-08-15 | Nakamuraya:Kk | Production of center dough |
| JPH02104254A (en) * | 1988-10-11 | 1990-04-17 | Hisashi Hashimoto | Solidified tofu refuse food and its production |
| JPH07298859A (en) * | 1994-05-02 | 1995-11-14 | Kentarou Miyazono | Frozen fried food obtained by coating bean-curd refuse with bread crumb |
| JP2021035345A (en) * | 2019-08-30 | 2021-03-04 | クックデリ株式会社 | Processed food product for care food |
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