TWI712364B - Method for making bean dregs pudding filling - Google Patents

Abstract

A method for making bean dregs pudding filling includes a boiling step, a flour mixing step, an egg mixing step, and a gelatinization step. In the boiling step, the fresh milk is heated to boiling, and then sugar is added and heated to boiling to form a boiling material. The powder mixing step is to mix and mix corn flour and bean dregs powder into a thickening material. In the egg mixing step, the egg is whipped until the egg whites and egg yolk are fused to present an emulsified state, and the thickening material is stirred to form an egg mixing material. The gelatinization step is to pour the boiling material into the egg scrambled material to make the egg scrambled material form a mixed material, and uniformly stir the mixed material until it presents a gel shape, and the mixed material forms a finished pudding filling product. When the bean dregs powder is used to make the pudding filling product, the bean dregs can be properly used, and the dietary fiber and nutritional value of the finished product can be greatly improved.

Description

Method for making bean dregs pudding filling

The invention relates to a method for preparing food, in particular to a method for preparing bean dregs pudding filling.

Soybeans are rich in plant protein, lecithin, calcium, iron, zinc, vitamin B group, and a large amount of dietary fiber, with high nutritional value and are common ingredients on the table. Many people soften soybeans with water, then add water to grind them into soy milk, and use gauze to filter out the dregs in the soy milk to improve the taste of soy milk. Although okara still contains a lot of nutrients such as protein, lecithin, dietary fiber, etc., the taste and taste of okara are not good when eaten directly, so it is often directly used as kitchen waste, and it is unavoidable that it is a pity to discard it. Troubled.

Pudding filling is a commonly used dessert filling, which can be used to fill bread, cakes, puffs or pie crusts. The existing pudding fillings are often made of corn flour or flour to increase the consistency. Apart from the problem of higher calories, it is not suitable for people with poor gastrointestinal function or gluten allergies. If the bean dregs can be used to make pudding fillings, the aforementioned problems will be solved and the nutritional value of the pudding fillings can be greatly improved.

Therefore, the object of the present invention is to provide a method for making okara pudding filling with okara powder.

Therefore, the method for making bean dregs pudding filling of the present invention includes a boiling step, a flour mixing step, an egg mixing step, and a gelatinization step.

In the boiling step, the fresh milk is heated to boiling, and then sugar is added and heated to boiling to form a boiling material. The powder mixing step is to mix and mix corn flour and bean dregs powder into a thickening material. The egg mixing step is to beat the egg until the egg white and egg yolk are fused and present an emulsified state, and stir in the thickening material to make the thickening material form an egg mixing material. The gelatinization step is to pour the boiling material into the egg scrambled material to make the egg scrambled material form a mixed material, and uniformly stir the mixed material until it presents a gel shape, and the mixed material forms a finished pudding filling product.

The effect of the present invention is to uniformly mix corn flour and okara powder in advance through the powder mixing step, so that the mixed material can be uniformly mixed and gelatinized in the gelatinization step. To make the finished pudding filling with raw materials such as bean dregs powder, in addition to making good use of bean dregs, it can also add bean aroma to the finished product to enhance the flavor of the finished product, and can reduce the calories of the finished product, and greatly improve the finished product Nutritional value.

1: Boiling step

2: Mixing steps

21: Grinding substep

22: Drying substep

23: Milling sub-step

3: Steps of mixing eggs

4: Gelatinization step

41: Heating substep

Other features and effects of the present invention will be clearly presented in the embodiments with reference to the drawings, in which: FIG. 1 is a method flow chart illustrating an embodiment of the method for making okara pudding filling of the present invention.

Referring to FIG. 1, an embodiment of the method for making bean dregs pudding filling according to the present invention includes a boiling step 1, a flour mixing step 2, an egg mixing step 3, and a gelatinization step 4.

In the boiling step 1, the fresh milk and cream are mixed and heated to boiling, sugar is added and heated to dissolve, and then heated to boiling to form a boiling material. It should be noted that the cream is used to increase the milk flavor of the finished product. If you want to make a finished product with a lighter milk flavor, you can only heat the fresh milk in the boiling step 1, without adding cream.

The powder mixing step 2 includes a grinding sub-step 21 of mixing soybeans with water and filtering out the bean dregs, a drying sub-step 22 of roasting the bean dregs into a dry state and giving off the aroma of beans, and a drying sub-step 22 of drying the dried beans. Okara dregs grinding into powdered Okara powder grinding sub-step 23.

In this grinding sub-step 21, grinding is carried out in a general way of making soybean milk, and filtered with gauze to filter out the bean dregs. Next, the bean dregs must be baked into a dry state in the drying sub-step 22 to facilitate grinding in the grinding sub-step 23. In this embodiment, the bean dregs are ground to the extent that they can be sieved by a 40 mesh screen. The 40 mesh screen used here means that there are 40 screen holes per square inch (40 mesh/ in ² ) of the screen. However, due to the slight difference in the diameter of the stainless steel wire woven into the screen and the slightly different standards of each country, the corresponding aperture of the screen with the same mesh will also be slightly different. Generally speaking, the sieve aperture of the 40-mesh sieve is about 0.35mm to 0.45mm, and the 40-mesh sieve with the sieve aperture of about 0.38mm is selected in this embodiment. Therefore, in this embodiment, the particle size of the bean dregs The range is 0.10mm to 0.37mm.

It should be particularly noted that after the grinding sub-step 21 is used to filter out the bean dregs, if the subsequent steps are not directly used to make the finished product, in order to extend the shelf life of the bean dregs, the bean dregs can be frozen and stored before the drying sub-step 22 Before use, thawing is performed and the drying sub-step 22 and the grinding sub-step 23 are performed in sequence.

In the powder mixing step 2, the corn flour and bean dregs powder are mixed and stirred uniformly to form a thickening material. The dried bean dregs powder that has been roasted is selected because of its low water content, which can be more evenly mixed with corn flour and is not easy to agglomerate, and can make the taste of the finished product more delicate. In addition, because the unbaked bean dregs have a high water content, they are easy to spoil and quickly deteriorate the finished product. Therefore, it also has the advantage of extending the shelf life of the finished product.

In the egg mixing step 3, the whole egg is slightly beaten until the egg white and egg yolk are fused to form an emulsified state, and the slightly beaten whole egg is added to the thickening material and then mixed well to make the thickening material form a mix Egg material.

In the gelatinization step 4, the boiling material is poured into the egg mixing material to make the egg mixing material form a mixed material, and the mixed material is uniformly stirred until it appears gelatinous Shape, the mixed material forms a finished pudding filling. The gelatinization step 4 includes a heating sub-step 41 of heating and rapidly stirring the mixed material. Since the corn flour in the mixed material contains starch, it will start to gelatinize when the temperature reaches 75° C., thereby making the mixed material appear curd. It is gelatinous, so in this embodiment, the heating sub-step 41 can maintain the mixed material above 75° C. to ensure that the corn flour can be gelatinized. In addition, if it is not stirred while heating, the mixed material will be easily scorched during the heating process, thereby affecting the flavor of the finished pudding filling.

It should be noted that since only corn flour containing starch in the mixed material will gelatinize, if corn flour and non-starch okara powder are not evenly mixed first, and the boiling material is directly washed into the boiling material, it is easy to make corn The powder forms a gelatinized agglomerate on the surface and maintains a powdery inside. Even after stirring, the bean dregs powder in the mixed material is difficult to be uniformly mixed with the corn flour. Therefore, it is necessary to first mix the corn flour and the bean dregs powder in the powder mixing step 2 Mix thoroughly, and then proceed to the gelatinization step 4.

In addition, if the whole egg is not slightly beaten in the egg mixing step 3, when the boiling material is poured in the gelatinization step 4, it is easy to cause the protein that has not been fused with the egg yolk to form hard lumps when exposed to high temperature, which will seriously affect The taste of the finished product. On the contrary, if the whole egg is beaten excessively, too much air will be blown into the whole egg, so that the finished product will have a bad taste due to the bubbles in the scrambled egg material.

Based on the total weight of the mixed material as 100wt%, the mixed material includes fresh milk with a weight percentage of 60wt% to 65wt% and a weight percentage of 5wt% to 20wt% sugar, 10wt% to 20wt% eggs, 5wt% to 10wt% corn flour, and 1wt% to 7wt% okara powder. In this embodiment, the mixed material includes 60% by weight of fresh milk, 6% by weight of cream, 12% by weight of sugar, 12% by weight of eggs, and 7% by weight of corn. Powder, and bean dregs powder with a weight percentage of 3wt%. However, in actual production, the composition ratio of the mixed material can be appropriately adjusted according to the taste or taste preference of the eater, and the above-mentioned ratio is not limited.

In summary, in the method for making bean dregs pudding filling of the present invention, the powder mixing step 2 uniformly mixes corn flour and bean dregs powder in advance, so that the mixed material can be uniformly mixed and gelatinized in the gelatinization step 4. To make the finished pudding filling with raw materials such as bean dregs powder, in addition to making good use of the bean dregs, and compared to no bean dregs powder, adding bean aroma to the finished pudding filling to enhance the flavor of the finished product, and greatly increase the dietary fiber of the finished product And nutritional value, so it can indeed achieve the purpose of the invention.

However, the above are only examples of the present invention. When the scope of implementation of the present invention cannot be limited by this, all simple equivalent changes and modifications made in accordance with the scope of the patent application of the present invention and the content of the patent specification still belong to This invention patent covers the scope.

1········ Boiling step 2········ Mixing steps 21······ Grinding sub-steps 22······ Drying substeps 23······ Flour milling step 3········ Steps 4······· Gelatinization Step 41······ Heating sub-step

Claims (4)

A method for making bean dregs pudding filling comprises the following steps: a boiling step, heating the fresh milk to boiling, then adding sugar and heating to boiling to form a boiling material; a flour mixing step, mixing and mixing corn flour and bean dregs powder Homogenize a thickening material. The powder mixing step includes a grinding sub-step of mixing soybeans with water and filtering out the bean dregs, a drying sub-step of baking the bean dregs into a dry state, and grinding the dried bean dregs The powdered bean dregs powder grinding sub-step, the particle size of the bean dregs powder ranges from 0.10 mm to 0.37 mm; in the egg mixing step, the egg is whipped until the egg white and egg yolk are fused to form an emulsified state, and the thickening material is stirred , Making the thickening material form an egg scrambled material; and a gelatinization step, pour the boiling material into the egg scrambled material, make the egg scrambled material form a mixed material, and stir the mixed material evenly to appear gel Shape, the mixed material forms a finished pudding filling. The method for making bean dregs pudding filling according to claim 1, wherein the gelatinization step includes a heating sub-step of heating and rapidly stirring the mixed material. The method for making bean dregs pudding filling according to claim 1, wherein in the boiling step, cream is further added and heated to boiling. The method for making bean dregs pudding filling according to claim 1, wherein, based on the total weight of the mixed material being 100% by weight, the mixed material includes: fresh milk, with a weight percentage of 60 to 65%; sugar, with a weight percentage of 5wt% to 20wt%; egg, the weight percentage is 10wt% to 20wt%; Corn flour, the weight percentage is 5wt% to 10wt%; and the bean dregs powder, the weight percentage is 1wt% to 7wt%.

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