JPS6374474A - Production of okara (bean-curd refuse) tea - Google Patents

Abstract

PURPOSE:To produce OKARA (bean-curd refuse) tea having daintiness and flavor, by roasting dried OKARA. CONSTITUTION:OKARA produced in production process of TOFU (bean curd) is dried at about 40 deg.C for about 5hr and roasted at about 200 deg.C for 20-30min to provide OKARA tea. The resultant tea is cut as necessary and ground after removing the outer layer of the tea and blending with roasted soybean or green tea.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing okara tea, which makes it possible to drink okara tea as a flavorful and nutritious tea.

[Background of the invention]

Generally, okara is extracted as a by-product when squeezing soy milk from soybeans during the tofu manufacturing process, but an analysis of its ingredients reveals that it contains more nutrients than soy milk, as shown in the first table. In recent years, it has come to be recognized as a well-balanced health food. The 9th table is a comparison of component analysis values per 100g of edible portion of okara and soy milk.

As shown in the table, okara is a flavorful nutritious food containing vegetable protein, fat, etc., and has been eaten in various forms since ancient times. ``Unohana iri'', which is made by frying okara with cooking oil and garnished with fish and vegetables, and ``Unohana sushi'', which is prepared with a generous amount of rice, are widely used as typical dishes.

However, as eating habits have improved recently, the amount consumed has decreased, and most of it is disposed of as waste. This is because okara deteriorates quickly in the summer and is manufactured in large quantities, but it also requires a lot of effort and expense to dispose of it, and even though okara is recognized for its nutritional value as mentioned above, , there was a question of how to use it other than treating it as waste.

[Purpose of the invention]

In view of the above-mentioned points, an object of the present invention is to provide a method for producing okara tea that makes it possible to drink okara as tea. Another objective is to provide a tea that is nutritious and good for health, and has a completely new unique flavor and aroma not found in traditional green tea, black tea, oolong tea, etc.

[Structure of the invention]

In order to achieve the above object, the present invention includes a process of drying okara and a process of roasting the dried okara to take advantage of the nutritious taste and flavor of okara.

It is constructed so that it can be consumed as tea.

〔Example〕

Next, one embodiment of the present invention will be described based on embodiments shown in the accompanying drawings.

First, the okara taken out from the tofu manufacturing process is dried (step ①). This drying process can be carried out satisfactorily by using, for example, a conventional low-temperature dehumidifying drying device. The low-temperature dehumidifying/drying device is configured to circulate heated air using a heat pump method or the like into a drying chamber using a circulation blower, and the drying chamber is equipped with multiple stages of drying shelves. Spread about 2 kg of okara per tray on the drying rack to a thickness of about 2 (total), and dry at about 40°C for about 5 hours. Of course, since the drying temperature can be selected in the low-temperature dehumidifying drying device, the drying temperature is not limited to 40° C., but it is experimentally preferable to dry at the slowest possible speed.

The okara obtained by the above treatment initially had a moisture content of about 80%, but it dries to about 9% and becomes smooth granules when taken out from the tray. Furthermore, the drying process eliminates the characteristic fishy odor and oiliness of wet okara.

Next, the okara dried in this way is roasted (
Step ■), a flat pot or oven is used for this process. It is necessary to perform this roasting while appropriately shaking or turning the bean curd, and the roasting is carried out until the surface becomes burnt and becomes light brown. This time can be determined visually if it is visible, such as in a flat pot, but in general, it is 20 to 30 minutes if the flat pot is heated over an open flame, or if the room temperature is around 200℃ when using an oven. It will take around 15 minutes. This gives okara a unique aroma and the ability to leach out solvents by pouring hot water into it.

Note that the above-mentioned drying process and roasting process may be performed at once using a far-infrared device.

Okara that has gone through the roasting process as described above can be drunk as it is as Okara tea, but the carbonized part of Okara with fine particles after roasting produces a strong bitterness when drinking as tea, so it is necessary to Accordingly, it is preferable to pass through a sieve with a mesh size of about 1.5N to remove fine powder (step ①), and then use the product as a product.

In addition, it is also possible to include another step (step ①) after the above-mentioned roasting process, for example, removing the epidermis in advance, crushing the soybeans into appropriate sizes, and mixing the roasted soybeans or purified green tea. .

○ Test Example Dry 10 kg of okara to a moisture content of 9% in the low-temperature dryer shown in the example above, roast it in a frying pan until browned on the surface, then store it in a sealed container for one week. Put 3 teaspoons (approximately 6 g) of the requested item into a teapot for two people, fill it with hot water at about 80℃, divide it into 2 portions to make 4 cups, repeat this process 5 times, and share it with our restaurant customers. 20 people (3 men and women in their 20s, 2 men and 2 women in their 30s, 3 men and 3 women in their 40s, and 4 women in their 50s) were asked to taste the product and were asked the following 5 questions: The questions were answered using a questionnaire method.

+1) Taste - A good, B OK, C bad (2) Aroma -
・A Good, B Fair, C Not noticeable (3) Odor - A Not present, B Slightly present. C Yes (4) Mouthfeel - A Good, B Average, C Not good (5) Do you want it as a souvenir? - A I want it, B
I want it if it's free, but I don't want C.I got the results in the 9th table above.

From the table above, it was found that many people liked the tea as it had a good taste and aroma, did not have any odor of meat or bean curd, had a natural sweetness, and had a pleasant texture.

〔Effect of the invention〕

As explained above, according to the present invention, by roasting after sufficient drying treatment, it has leachable properties, and it can be used as a tea that takes advantage of the nutritive taste and flavor of okara, which has conventionally been used only as a food. By making it drinkable and combining the unique aroma of okara, it will be possible to offer tea with a completely novel flavor to the general public's tastes.

In addition, by mixing soybeans and green tea, a different flavor is added to the aromatic flavor of okara tea, establishing a new field in the increasingly diverse field of tastes.

Furthermore, since tea is made from okara, which has traditionally been treated as industrial waste, the human and material labor required for disposal is reduced.

Moreover, it has the tremendous effect of allowing valuable resources to be reused.

[Brief explanation of the drawing]

The figure shows the steps of the invention. ■・-Drying process ■・-Roasting process ■−・Sorting process ■-Mixing process Chika et al.

Claims (3)

[Claims] (1) A method for producing okara tea, comprising the steps of drying okara and roasting the dried okara. (2) The okara tea according to claim 1, which includes the step of removing the outer skin of the roasted okara in advance, crushing it into appropriate sizes, and mixing the roasted soybeans. Production method. (3) The method for producing okara tea according to claim 1, which includes the step of mixing green tea with the roasted okara.