JPS6274257A - Production of bean curd refuse food - Google Patents

Abstract

PURPOSE:To obtain a bean curd refuse food eatable as it is only by pouring hot water or water thereto, having high fiber content and excellent taste, flavor and palatability and useful as an excellent health food, by adding an oil or fat to defatted bean curd refuse and seasoning the mixture. CONSTITUTION:1pt.wt. of defatted bean curd refuse is mixed with preferably 0.02-0.1pt.wt. of an oil or fat (e.g. soybean oil, corn oil, peanut oil, etc.) and the mixture is seasoned with vegetables, meat, fish, shellfish, seasonings, etc., to obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing okara food excellent in flavor and texture from defatted okara. More specifically, the present invention provides an okara food using defatted okara that is excellent in flavor and texture and can be eaten as is by simply pouring hot water or water.

(Prior Art) Okara has traditionally been obtained as the pressed lees from whole soybeans to produce tofu, sold commercially at tofu shops, etc., and eaten seasoned at home.

On the other hand, with the advent of soybean protein production, large amounts of soybean protein extraction residue (Okara) have come to be produced.

By the way, soybean protein is obtained by extracting oil from whole soybeans and then extracting water from defatted soybeans, and the okara obtained at this time is defatted okara. This defatted okara is inferior in flavor and texture to oil-containing okara such as tofu squeezed lees okara, so it is rarely used as a food that is mainly defatted okara, and is mainly used as a dry powder for moisture-proof powder foods, feed, etc. soy milk, puffed foods,
Croquettes, deep-frying batter, hamburger steaks, fish paste products, processed meat products, chicken paste, drugs, Bacillus natto preparations, breads, sweets, liquid foods such as soups, snacks, chocolates, kutskiy, biscuits, cholesterol-lowering agents, beverages, cakes, jellies, emulsions, batters, noodles, flour modifiers,
It has been used as an additive to food materials such as white dressing and red bean paste.

Of course, there is also known an okara food (Japanese Patent Application Laid-Open No. 126-768) in which defatted okara is seasoned with ingredients such as carrots and shiitake mushrooms and then put in a wet plastic container and sterilized. Not only is it not added, but the flavor and quality deteriorate due to heating during heat sterilization, so the flavor and texture are inferior to those using oil-impregnated okara.

(Problems to be Solved by the Invention) The present inventors aimed to solve the problem that defatted okara seasoned foods are inferior to oil-containing okara seasoned foods in flavor and texture. In other words, it eliminates the flavor disadvantages of defatted okara seasoned foods, which lack umami and richness compared to oil-containing okara seasoned foods, and the texture disadvantages, such as the fact that they are difficult to swallow and have a poor texture.
The purpose was to Furthermore, the aim was to create okara food that could be easily eaten by simply adding hot water or hot water.

(Means for Solving the Problems) The present inventors have conducted extensive research to achieve the above-mentioned object, and have obtained knowledge that satisfies the object by adding fats and oils to defatted okara. Furthermore, the present invention was completed based on the knowledge that the freeze-dried product can be easily reconstituted and eaten as is by simply adding hot water or water. That is, the present invention is a method for producing okara food, which is characterized by adding fat and oil to defatted okara for seasoning.

The defatted okara used in the present invention is a residue obtained by extracting soymilk from defatted soybeans, such as a soybean protein extraction residue or a dehydrated product thereof,
These include enzyme-treated products, chemically-treated products, and dried products.

The fats and oils used in the present invention are not only soybean oil, but also rapeseed oil, corn oil, peanut oil, safflower oil, sunflower oil, palm oil, coconut oil, palm kernel oil, monkey fat, mango fat, irifbe fat,
Vegetable fats and fats such as cocum fat and cacao fat, beef tallow, pork fat, chicken fat, tallow such as seal fat, whale oil and other seafood oils, other animal fats and fats, microbial fats and oils, or their fractionation, hardening, and transesterification fats and oils etc. can be used arbitrarily. Not only can the texture and flavor be unique depending on the type of fat and oil, but also the use of fats and oils containing physiologically active substances can enhance the health food effect in addition to the dietary fiber effect of okara. In other words, it has a mild mouthfeel and is difficult to swallow (texture), which is the disadvantage of defatted okara.
It has the effect of improving defects such as lack of flavor and poor rich flavor. Furthermore, the health food effects can be enhanced by adding oils and fats containing physiologically active substances such as eicosabencitric acid, and certain types of seafood oils such as freshwater clam oil.

Normal oil is defatted okara (approximately 78% water content by weight) IM
0.01 to 0.2 parts by weight, preferably 0.0 parts by weight
It is appropriate to use 2 to 0.1 parts by weight. It is effective in solving the flavor and texture problems of defatted okara within the range of scorching. In addition, when a physiologically active substance-containing fat or oil is used (often used in combination), the amount added may be less than the above range.

The seasoning of the present invention includes vegetables such as carrots, shiitake mushrooms, onions, green onions, bell peppers, meat such as beef, pork, and chicken or processed products thereof, seafood or processed products thereof, and ingredients such as seaweed, soy sauce, and mirin. Fermented seasonings such as, sweeteners such as sugars, etc.
Other seasonings, flavoring agents, food additives, etc. can be appropriately combined to add a desired flavor.

As mentioned above, the seasoned okara food obtained by seasoning defatted okara with oil is superior in flavor and texture compared to those simply seasoned with defatted okara, and is comparable to those seasoned with oil-containing okara. Or even more flavorful
It has excellent texture.

By freeze-drying the seasoned okara food obtained in this way, it is possible to obtain an okara food that is easily reconstituted with hot or cold water. Freeze-drying is suitable as a drying method in which dried okara food containing ingredients and seasoning can be sufficiently restored by simply pouring hot water or water.

In addition, since okara has excellent water retention properties and is difficult to dry, drying costs are high. Therefore, seasoned dried okara prepared by seasoning okara and drying using a known method, and seasoned dried okara with ingredients seasoned and freeze-dried are used as appropriate. It can also be mixed to make okara food. When drying seasoned okara, the flavor tends to deteriorate slightly due to heat, but it is economically advantageous and practical as it can be dried at low cost.

Okara food, which is seasoned with the above fats and oils and freeze-dried, is fully restored just by pouring hot or cold water, and has excellent flavor and texture.
It is very convenient and can be eaten as is. In other words, the okara food of the present invention is fully restored by simply pouring hot or cold water, has better flavor and texture than okara food simply seasoned with defatted okara, and has a flavor comparable to that of okara food seasoned with oil-containing okara.・It can be said to be a healthy food that has a good texture, is simple, and is delicious.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 Table-1 (Units are parts by weight) No. 1 2 3 4 Commercially available okara (oil-containing okara) 500 Defatted okara *1 500 30
0 500 raw materials 10 10 10 dried shiitake mushrooms 45 45 45 carrots
90 60 90 90 ground chicken
200 60 200 200 green onion 6
0 200 60 60 sugar 100
16 100 100 sake 150
30 150 150 Light soy sauce 150
5 150 150 water 400 2
00 400 400 Soybean oil 5030 Green pepper 20 Salt 2 Curry powder 2 Worcestershire sauce 20 Curry roux 30 *1 is soybean protein extraction residue okara (moisture 78.1%) The ingredients in Table 1 were simmered to obtain seasoned okara food.

This was freeze-dried to obtain okara food.

A seasoned okara food could be easily obtained by simply pouring 20 g of boiling water into 10 g of this okara food.

No. 3 has the flavor and texture of okara food prepared at home, while No. 4 lacks flavor and body, has difficulty going down the throat, and has a poor texture.

, 2 has a mild taste and smooth throat,
It was delicious and full of flavor. N.

, 2 was delicious with a curry flavor.

〔effect〕

As detailed above, the present invention solves the problem that defatted okara seasoned foods are inferior to oil-containing okara seasoned foods in terms of flavor and texture. This improves the texture disadvantage of poor taste, and makes it possible to create okara food that can be easily eaten by simply adding water. In addition, it is rich in fiber and has the effects of dietary fiber, such as lowering blood cholesterol, and by using oils and fats that contain physiologically active substances, it has various pharmacological effects, making it an excellent health food. be.

Claims (2)

[Claims] (1) A method for producing okara food, which comprises seasoning defatted okara by adding oil or fat. (2) A method for producing okara food according to claim (1), which comprises freeze-drying after seasoning.