JP2009038982A - Soybean processed food and soybean processed food raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bean curd refuse soybean processed food having bean curd refuse occupying most of the food ingredients, and having palate feeling allowing a user to ingest, and to provide a soybean processed food raw material. <P>SOLUTION: This bean curd refuse soybean processed food is obtained by adding a pasty seaweed raw material and devil's tongue powder to a bean curd refuse raw material which is made pasty by crushing bean curd refuse after squeezing soymilk from soybeans, stirring the product in lukewarm water to make a dissolved mixture, adding hidroxide to the dissolved mixture, and leaving the product as it is to coagulation form. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a processed soybean food and a processed soybean food raw material mainly composed of soybeans, in particular, okara remaining after squeezing soy milk.

Okara contains various active ingredients such as soybean saponin, isoflavone, calcium, lecithin and dietary fiber. Among them, soybean saponin prevents lipid peroxidation, prevents arteriosclerosis and obesity by promoting fat metabolism, etc., isoflavone prevents osteoporosis, prostatic hypertrophy, and menopausal symptoms, and lecithin prevents cholesterol vascular deposition. It has been reported that the effect of preventing and improving arteriosclerosis, the reduction of memory by the action of purifying neurotransmitters, and the effect of preventing and improving dementia.
JP 2004-89113 A

  Okara is obtained as squeezed soymilk in the manufacturing process of tofu. In recent years, it has been known that it contains abundant nutrients as described above, and many processed soybean foods incorporating okara have been published. However, most of the soy processed foods that contain “okara”, which has been announced in the past, have pursued ease of eating, so the proportion of okara in the total processed food is low, and additives are added to the food. Only the feeling was improved. For this reason, various active ingredients contained in “Okara” cannot be sufficiently ingested, and there is a problem that the usefulness from okara is clear but not provided effectively.

  In view of the actual situation as described above, the present invention provides a processed okara soybean food and a raw material for processed soybean food that have most of the food components occupied by okara and also have a texture that is easy for users to consume. It is in.

  In the invention according to claim 1 of the present invention, the paste is prepared by adding the paste-like seaweed material and rice bran powder to the paste from the okara after squeezing the soy milk from the soybean, and stirring the mixture in warm water. Thus, a dissolved mixture is formed, and after adding a hydroxide to the dissolved mixture, the mixture is left to be solidified and molded.

The invention according to claim 2 of the present invention is a mixture kneaded by adding paste-like seaweed raw material, wheat flour and moisture to the okara raw material obtained by pulverizing okara after squeezing soy milk from soybeans. It is characterized by being obtained.
Here, wheat flour is a concept including strong flour, medium flour, and weak flour.

  According to the invention described in claim 1 of the present invention, it is a food mainly made from okara by adding the seaweed raw material and koji powder, which are also made into paste, to the paste made from “okara”. Nevertheless, seaweed ingredients are familiar with the whole “Okara” ingredients, eliminating the unique texture of “Okara”, and the powdered flour gives it an elastic texture, so it ’s included in the user ’s mouth. Since it has a smooth and elastic suitable texture even after being cooked, it has been very difficult to balance known active ingredients and texture, and could not be used as a main ingredient. Providing processed soybean foods that skillfully eliminates the problem of “Okara”.

  According to the invention described in claim 2 of the present invention, by adding water to a paste-like mixture of seaweed weight loss and wheat flour that has been made into paste, the active ingredient from okara is left over. The soy processed food ingredients obtained here are baked, steamed, fried, etc. If it is cooked by a simple cooking method, it can be applied to various foods such as cakes, chikuwa, and bread without a sense of incongruity, and the applicability to foods from the side spreads.

The manufacturing procedure of the processed soybean food and the processed soybean food material according to the present embodiment will be described below.
This processed soybean food uses raw materials such as okara raw material, seaweed raw material, rice bran powder, and calcium hydroxide as main raw materials. Explain "Okara" ingredients and seaweed ingredients.
"Okara ingredients"
Add 15000 parts of water to 3000 parts by weight of okara, boil for 5 minutes, squeeze with a filter cloth to 90 percent water content, wash with 9000 parts by weight of water, and squeeze again to 90 percent water content. To do. The initial raw material was added with 3000 parts by weight of water, stirred, and ground with an electric grinder to produce a pasty “okara” raw material (see Japanese Patent No. 3683184).
"Seaweed raw material"
Immerse seaweed in diluted acidic water, wash it with water, dissolve the active oyster powder in acidic water, add 0.1-0.5% of the seaweed water weight, and vacuum it at high speed A paste-like seaweed raw material was produced by dissolving the seaweed by heating and stirring in a rotary superheater (see Japanese Patent No. 2899255).

  As the first procedure for producing processed soybean foods, rice bran powder is added to the above-mentioned “okara” raw material and seaweed raw material, and the mixture is stirred thoroughly with warm water. As a second procedure, fresh water in which calcium hydroxide is dissolved is added to the dissolution mixture obtained in the first procedure and stirred, and the resulting dissolution mixture is placed in a mold and left to solidify. As a third procedure, the coagulum obtained in the second procedure is boiled with boiled fresh water to sterilize various bacteria, and lye is removed from the fresh water.

  As for processed soybean food ingredients, wheat flour is added to "Okara" ingredients and seaweed ingredients instead of rice flour. Specifically, it is a mixture obtained by mixing okara materials, seaweed materials and wheat flour with moisture. For example, the obtained mixture becomes a state of bread dough and is enclosed in a vacuum container or the like.

＜適用例＞
（ａ）味噌漬け
前述の各製造手順を経て得られた凝固物は、種々の加工食品に適用可能であると推測される。その一つとして味噌漬けが挙げられる。この味噌漬けは、平皿のような容器の上に薄く味噌を敷き、その上に前記凝固物を載せると共に凝固物の上面を味噌で覆って凝固物を漬ける。味噌の成分により浸漬時間は変化するものであるが、約６〜１２時間の範囲内で行うことにより味噌漬けが得られる。
（ｂ）唐揚げ
前記凝固物を一口大に千切り、凝固物の表面に付着した水分を十分取り除いた後、凝固物の表面全体に「唐揚げ粉」をまぶし、約１７０℃の油でキツネ色になるまで揚げることで得られる。食感は摺身揚げに近いものとなる。 <Manufacturing procedure>
Hereinafter, an example of the manufacturing procedure of this processed soybean food will be described. First, each raw material used in this example is 70 g of okara raw material, 20 g of seaweed raw material, and 10 g of rice bran powder.
In the first procedure, 70 g of okara raw material and 20 g of seaweed raw material are dissolved in 400 cc of fresh water at 40 to 50 ° C.
As a second procedure, 10 g of starch powder is added to the dissolution mixture obtained in the first procedure, stirred until gelled, and then 150 cc alkaline solution in which 1 g of calcium hydroxide is dissolved in the gelled mixture. Is added in two or three times, and the mixture obtained is transferred to a container and allowed to stand for about 30 minutes for solidification molding.
As a third procedure, the coagulum obtained in the second procedure is cut into an appropriate size, and the divided coagulum is boiled with boiling fresh water for about 30 minutes to sterilize miscellaneous bacteria adhering to the coagulum. At the same time, the remaining lye is removed and then left for about 6 hours.
As described above, by passing through the first to third procedures, a solidified product having elasticity such as cocoon can be obtained.
The analysis results of the samples of the okara raw materials are shown in Table 1, and further, “hard” serving as a guideline for the texture of the coagulum (konjac) when the okara raw materials: seaweed raw materials: koji flour is 7: 2: 1. The data of “sa” is also shown. As for the texture of the coagulum, there is no crispness from the okara. For example, it has a crunchy feel that mixes the elasticity of the cocoon and the crispness of the jelly.

<Application example>
(A) Miso pickles It is estimated that the solidified product obtained through each of the above-described manufacturing procedures can be applied to various processed foods. One example is miso pickles. In this miso pickling, a thin miso is spread on a container such as a flat plate, and the coagulum is placed thereon, and the upper surface of the coagulum is covered with miso soaking the coagulum. Although the soaking time varies depending on the components of miso, miso pickling can be obtained by performing the soaking within a range of about 6 to 12 hours.
(B) Deep-fried The coagulum is cut into bite-sized pieces, and the water adhering to the surface of the coagulated substance is removed sufficiently. Then, the entire surface of the coagulated substance is coated with “fried chicken powder” and fox-colored with oil at about 170 ° C. It is obtained by frying until The texture is close to fried sashimi.

Hereinafter, application examples of the present processed soybean food material will be described.
This soybean processed food raw material is a kneaded material obtained by mixing okara raw material, seaweed raw material and wheat flour with fresh water. However, this processed soybean food material can be applied to various foods by adding other ingredients to the above-mentioned three ingredients of okara, seaweed, and wheat flour, and some examples are given below.
<Application example>
(A) Bread The procedure for producing bread using the present processed soybean food material is as follows. First, 125 g of strong flour is put into a bowl, and 2 teaspoons of dry yeast and 1/3 (1/3 teaspoon) at one end of the bowl. About 12 g), 2 tablespoons of sugar and 1/3 (about 35 g) are added, and 100 g of raw material and 15 g of seaweed material are added to the other end of the bowl.
As a second procedure, add 120 cc of fresh water set to about 40 ° C to the side of the dry yeast in the bowl and stir with sugar and strong powder until it becomes sticky so that the dry yeast is melted in a bowl. When ok, stir the Okara ingredients and seaweed ingredients together until the mixture is no longer powdery. Then, when the powder is gone, remove the mixture from the bowl and knead until the mixture becomes fine and the dough becomes elastic.
As a third procedure, the mixture obtained in the second procedure is again put in a bowl, the open part is sealed with a wrapping film or the like, and the mixture (bread dough) is fermented in a place slightly warmer than room temperature for about 1 hour. And when the mixture (bread dough) swells by about 2 times due to fermentation, the part where the bowl is sealed is opened, the gas inside is extracted, the bowl is sealed again, and the bench time is kept for about 10-15 minutes. Take.
As a fourth procedure, after taking the bench time, the portion where the bowl is enclosed is opened, the gas is removed, and the mixture (bread dough) is placed in a mold and fermented for about 1 hour. When the bread dough swells about 1.5 times by fermentation, it is baked in an oven preheated to about 190 ° C. for about 23 minutes. Finally, the baked mixture (bread dough) is removed from the mold, placed on a cooler, and cooled to complete the bread.
(B) Cake As a first procedure for making a cake from this processed soybean food material, put 4 yolks and 60 cc of salad oil in a bowl and stir until the mixture becomes whitish, and add 25 g of sugar. Stir again.
As a second procedure, 80 g of raw material, 10 g of seaweed raw material, 1 tablespoon of soy milk and 1/2 (equivalent to about 22 to 23 g) are added and stirred in a bowl in the state of the first procedure. Add 70g of flour into the bowl and mix gently with a sieve.
As a third procedure, put 4 egg whites and 25 g of sugar in a separately prepared bowl to make a hard meringue. Then, 1/3 of the meringue is put in a bowl containing okara ingredients and seaweed ingredients, and then the remaining meringue is also added and lightly mixed so as to cut from the bottom of the bowl so as not to crush the bubbles.
As a fourth procedure, the cake is poured from a mixed bowl into a cake mold (in this example, a chiffon mold is applied), and the mixture is baked in an oven preheated to 180 ° C. for about 45 minutes. The cake is then completed by removing the baked mixture from the cake mold and cooling.
(C) Croquettes The first step in the production of croquettes made from this processed soybean food material is to fry 140g of chopped onion until it becomes fox-colored with vegetable oil, and then add 50g of ground meat to make ground meat. Fry while crushing to break up.
As a second procedure, 300 g of boiled potatoes are crushed and then crushed, and 300 g of okara raw material, about 35 to 40 g of seaweed raw material, the above-mentioned onion and minced meat are mixed together, and seasoning is added.
As a third procedure, a croquette is completed by frying in 180 ° C. oil, which is formed into an appropriate size and made to adhere in the order of flour, sometimes eggs, and bread crumbs.
(D) Chikuwa The first procedure for producing chikuwa using raw material for processed soybeans is to put 50 g of fish meat, 50 g of okara ingredients, about 6-7 g of seaweed ingredients in a mortar, and 6-7 g of flour. Add 2.5g of salt for 1 egg white and rub until sticky. At this time, a cold insulation member or the like is laid under the mortar, and the mixture is kept cold so that the mixture becomes 10 ° C. or lower.
As a second procedure, the mixture is wrapped around a core material, placed in an oven, and baked until the surface is baked to complete the chikuwa.
(E) Other Applicability The present processed soybean food material can be applied to foods other than the foods (a) to (d) described above.
Specifically, cookies, hamburgers, ice cream, dumplings, noodles such as ramen and udon, dressing, tofu, pudding, soup, kamaboko, which can be manufactured in a procedure relatively similar to the manufacturing procedure described in (a) to (d) It is estimated that fried fish cakes can be manufactured.

Claims (2)

  After the soybean milk is squeezed out of soybeans, the okara raw material ground into paste is added to the paste-like seaweed raw material and rice bran powder, and stirred in warm water to form a dissolved mixture. A processed soybean food characterized by being obtained by adding a hydroxide and then solidifying and molding it. Soybean processing characterized by being obtained by mixing pasteurized seaweed raw material, wheat flour and water to the okara raw material obtained by grinding the okara after squeezing soy milk from soy. Food raw material.