JPS6320501B2 - - Google Patents

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 has almost no utility value, and apart from a small portion being used as food such as Unohana, it is only used as feed and fertilizer for livestock. It is difficult to dispose of it because it has no value and has a high moisture content and easily spoils.

However, okara contains many dietary fibers such as hemicellulose, and is expected to have health effects, so its use in food products is desired.

Foods that use okara include baked foods such as bread, biscuits, and sponge cakes, as well as cooked and processed foods such as korotsuke, hamburgers, shiyu mai, Chinese steamed buns, bean paste, and kamaboko.

However, these okara-based foods use the okara that is discharged during the production of tofu, etc., either as is or after it has been simply dehydrated and dried, resulting in 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, because the okara has a lot of moisture,
If ordinary crushing and grinding equipment is used, it will rust quickly, and rust may be mixed into the fine particles. Moreover, during crushing and grinding, the raw material okara is squeezed and the moisture is separated and slips, making it difficult to refine the okara into fine particles.

In addition, even if it is possible to make the product fine 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 process of making the product fine. Become. In addition, such products tend to promote deterioration and deterioration of fats, proteins, free fatty acids, etc., resulting in poor storage and stability.

Therefore, the okara refined in this way is
Adding these substances to foods made with them will deteriorate their taste, aroma, color, structure, etc., and will impair their shelf life.

Further, even if the grain size is not refined to the desired size in one treatment, it is impossible to further reduce the grain size by grinding twice or thrice, since further refinement further accelerates the deterioration of quality.

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 water content of 80% or more, is dried, the water content is reduced to 10% or less, and then the okara is pulverized 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 solved these drawbacks when using okara as a food material, and created a food that has a good texture without graininess, and does not deteriorate in quality or shorten its shelf life. He researched ways to use it as a raw material and discovered that using a grinding device made of stone or ceramics to make it into fine particles produced fine particles of excellent quality, 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 refine the okara, so the device will not rust or be contaminated with iron, and there will be no heat or static electricity discharge. As a result, finely divided okara with good quality and excellent storage stability can be obtained.

Therefore, when making food using the finely divided okara obtained through this process as a food material,
It has good taste, aroma, color, etc., and has excellent structure and storage stability.

The grinding device made of stone or ceramic used in this invention refers to stone such as marble or granite, or ceramics,
Refers to grinding equipment made of ceramic products such as ceramics, such as stone rolls, melangers, ceramic rolls, porcelain grinders, porcelain mortars, and ball mills in which porcelain or ceramic balls are placed in a porcelain container. etc. are available.

These grinding devices are used to refine the okara and make it into food materials.

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 the protein from soybeans can also be used. Such bean curd is used as it is in a water-containing state or after dehydration.

If desired, grain flour, starch, sugars, dairy products, oils and fats, emulsifiers, etc. may be added before or during the grinding, or okara may be seasoned 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 appropriate depending on the food to be used, as long as it does not give an unpleasant texture.
It is desirable that it be 0.1 mm or less.

Therefore, if it is difficult to achieve the desired particle size with one treatment, grind twice or thrice as necessary to obtain 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, drum drying, freeze drying,
It is also possible to mix it into food raw materials as a dry powder by ventilation drying, vacuum drying, etc. It is also possible to further refine the powder and then add water and spray dry it.

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

The blending ratio of the food-grade material made from finely divided bean curd in food can be about 1 to 35% of the weight of the food when converted to a food-grade material with 80% water content, but the upper limit varies depending on the food. In other words, the approximate upper limit is
50% of the flour is used for bread, 50% of the flour is used for baked goods such as biscuits and kratska, 30% of the flour is used for castella, 20% of the flour is used for the skin of taiyaki, 15% of the meat is used for hamburgers, the entire amount of matsushi potatoes is used for korotsuke,
30% flour is used for the Chinese manjiyu skin, and raw bean paste is used for the filling.
60% of the minced fish in kamaboko, 15% of the minced meat in chikuwa and satsuma-age, and 35% of the flour in tempura.
The color, texture, etc. can be arbitrarily determined as desired.

Next, an example will be explained.

Example 1 Dehydrated okara (moisture content) discharged during tofu production
After adding 18 parts of vegetable oil to 100 parts of 84.1%) and mixing well, the mixture was passed through a ceramic roll twice to be finely divided to obtain a food material.

25 parts of this finely divided food material, 100 parts of wheat flour (soft flour), 30 parts of sugar, and fats and oils (shyotoning)
8 parts of whole milk powder and 6 parts of whole milk powder were added, and leavening agents and flavoring agents were added and mixed to prepare hard biscuit dough.

The hard biscuit dough was rolled into a sheet, and the dough was cut out using 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 smell or other metallic taste at all. Moreover, the biscuits were crispy and crispy compared to biscuits made by the conventional method that does 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 water to 40 parts of sugar and 35 parts of starch syrup and dissolve by boiling.
Add 30 parts of micronized food-grade material, boil it down, add 25 parts of hydrogenated vegetable oil along with an emulsifier, and boil it down further. Turn off the heat, add 0.2 parts of gelatin swollen by soaking it in water, and mix. The mixture was poured into a vat and cooled.

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

This center was coated with milk tiyocholate using an enrober to obtain a coated thiyocolate.

When eaten, this coated chiyocolate did not have a 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 boiled to dissolve. 70 parts of the food material described in Example 2 and 30 parts of raw bean paste were added to the mixture, boiled down, and the raw bean paste was further boiled. After adding 50 parts and kneading, a bean paste coloring agent was added to obtain the bean paste.

When I ate this bean paste, it had no grainy texture and no metallic taste. Moreover, this bean paste 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 be finely divided to obtain a food material. .

This food material became a soy milk-like liquid.

Next, 50 parts of this food material, 50 parts of wheat flour, 10 parts of sugar, and 5 parts of eggs were mixed, sodium bicarbonate was added to prepare a seed dough, and after pouring into a baking mold, the filling described in Example 3 was added. Taiyaki was baked according to the usual method.

The taiyaki I got here was neither grainy nor metallic.

Example 5 50% of the volume of water was added to the food material of Example 4, and the mixture was spray-dried to obtain a powdered food material.

5 parts of this powdered food material, 100 parts of flour,
28 parts powdered sugar, 12 parts powdered oil, baking powder
2.5 parts of vanillin were mixed well to obtain hot cake mixture.

Hot cakes made by adding water to this hot cake mixture had a soft and smooth texture and no metallic odor. It should be noted that when water was added to this hot cake mix and mixed, it was difficult to form a hot cake mix compared to one made without adding any food-grade ingredients.

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

Add 12 parts of this micronized food processing material and 88 parts of frozen dried minced fish, mix, and then add 3 parts of salt, 8 parts of sugar, 12 parts of potato starch, 4 parts of egg white, and 2 parts of chemical seasoning.
1 part and 3 parts of mirin, mix well, and then place the mixture on a plate and shape it.

Next, the molded product is placed in a steamer and heated at 80-85℃ for about 1 hour.
After being steamed for a period of time to solidify, the mixture was cooled with cold water to obtain kamaboko.

This kamaboko had no grain or metallic taste, and did not turn black even when stored.

Claims (1)

[Claims] 1. A novel food product characterized in that okara is made into a fine food material using a grinding roll, a ball mill, or a crusher made of stone or ceramics, and is blended with raw materials to produce a food product. A method of manufacturing food using raw materials.