TWI726311B - Method for making bean dregs hot noodle cake crust - Google Patents

Abstract

A method for making hot soybean dregs noodle cake crust includes a step of uniformly mixing flour and soybean dregs powder and then flushing them into boiling water to form a hot noodle material, and mixing the hot noodle material with cold water at 10 to 30°C The kneading step of kneading the dough into a smooth surface, the cutting and relaxing step of cutting the dough into multiple masses and letting them stand for 40 to 60 minutes, and the rolling out the masses and adding salad oil and seasoning. The seasoning step of forming a plurality of cake doughs, and a molding and relaxing step of forming a plurality of cake doughs by folding the cake doughs in the same direction into strips and then coiling them into a disc shape, and standing for 20 minutes. Using soybean dregs powder to make the dough can make good use of soybean dregs, and increase the dietary fiber content and soybean flavor of the finished product compared with no soybean dregs powder, and greatly improve the nutritional value.

Description

Method for making hot bean dregs noodle cake crust

The present invention relates to a method for preparing food, in particular to a method for preparing hot soybean dregs noodle crust.

Soybeans are rich in plant protein, amino acids, lecithin, calcium, iron, zinc, vitamin B complex, and a large amount of dietary fiber. They have 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 the 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.

The types of modern crusts are quite diverse. With the gluten and processing methods of flour, it can present a diverse taste. The degree of freedom in material changes is also quite high. It should be possible to use okara to replace part of the flour to make the crust to achieve the same degree of taste. Present. If the bean dregs can be used to make the cake crust, the aforementioned problems can be solved and the nutritional value of the cake crust can be greatly improved.

Therefore, the object of the present invention is to provide a method for making a hot okara noodle crust using soybean dregs powder to make a crust.

Therefore, the method for making hot soybean dregs noodle cake crust of the present invention includes a step of blanching, a step of kneading, a step of cutting and relaxing, a step of seasoning, and a step of forming and relaxing.

The step of blanching noodles is to mix flour and soybean dregs powder uniformly, and then flush them into boiling water to form a blanching material. The kneading step is to mix cold water at 10°C to 30°C in the hot surface material, and knead it to form a dough with a smooth surface. The slitting and relaxing step is to slit the dough into a plurality of clumps and let stand for 40-60 minutes. The seasoning step is to flatten the agglomerates, smear them with salad oil and sprinkle seasonings, to form a plurality of cake embryos. The forming and relaxing step is to fold the cake dough into a long strip in the same direction and then roll it into a disc shape, and let it stand for 20 minutes to form a plurality of finished cake crusts.

The effect of the present invention is that the soybean dregs powder is used to make the dough, and the remaining soybean dregs after extracting the soybean milk can be properly used. The finished product can have a unique bean aroma and higher odor compared to the non-added soybean dregs powder. Nutritional value.

1: Steps to hot noodles

11: Grinding sub-step

12: Drying substeps

13: Milling sub-step

2: kneading steps

3: Slitting and relaxation step

4: Seasoning step

5: Forming relaxation step

The other features and effects of the present invention will be described with reference to the implementation of the drawings The formula clearly shows that: Fig. 1 is a method flow chart illustrating an embodiment of the method for preparing the hot soybean dregs noodle cake crust of the present invention.

Referring to Fig. 1, an embodiment of the method for making hot-steamed bean dregs noodles cake crust of the present invention is an example of making bean dregs and scallion pancakes by the semi-scalded noodles method, and includes a blanching step 1, a kneading step 2, and a cutting Relaxing step 3, a seasoning step 4, and a forming and relaxing step 5.

The blanching step 1 includes a grinding sub-step 11 of mixing soybeans with water and filtering out the soybean dregs, a drying sub-step 12 of roasting the soybeans to a dry state and giving off the aroma of beans, and a drying sub-step 12 The subsequent soybean dregs are ground into a powdered soybean dregs powder grinding sub-step 13.

In the grinding sub-step 11, grinding is carried out in a general way of making soybean milk, and filtered with gauze to filter out soybean dregs. Next, the soybean dregs must be baked in the drying sub-step 12 to be dry, so as to facilitate the grinding in the grinding sub-step 13. In this embodiment, the soybean dregs are ground to the extent that it can be sieved by a 40 mesh screen. The 40 mesh screen used here means that there are 40 meshes 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 40-mesh sieve has a sieve aperture between about 0.35 mm and 0.45 mm. In this embodiment, a 40-mesh sieve with a sieve aperture of about 0.38 mm is selected. Therefore, in this embodiment, the soybean dregs powder The diameter ranges from 0.10mm to 0.37mm.

It should be particularly noted that after the grinding sub-step 11 is used to filter out the soybean dregs, if the subsequent steps are not directly used to make the finished product, in order to prolong the shelf life of the soybean dregs, the soybean dregs can be dried before the drying sub-step 12 Frozen storage is carried out, thawing is performed before use, and the drying sub-step 12 and the milling sub-step 13 are performed in sequence.

In step 1 of the blanching noodles, the flour and soybean dregs powder are uniformly mixed first, and then poured into boiling water to form a blanching noodle material. Mix the flour with boiling water first, so that some of the starch in the flour will gelatinize after being exposed to high temperature to absorb more water, and the finished product will have a softer taste. It should be noted that since only the starch-containing flour in the hot noodle material will gelatinize, if the flour and non-starch soybean dregs powder are not evenly mixed first, and directly flushed into boiling water, the flour will easily form a surface. Gelatinized and maintained as a powdery agglomerate inside. Even after stirring, the soybean dregs powder in the hot noodle material is difficult to be uniformly mixed with the flour, so the flour and the soybean dregs powder need to be fully mixed first. If consumers like a softer taste, they can stir the hot noodles after being poured into boiling water to make more flour gelatinized by boiling water.

In this embodiment, the flour used is all-gluten flour, and the gluten of all-purpose flour is moderate, which will make the finished product taste soft and chewy. However, the type of flour is not limited to this, and it can also be edible. The taste preference of different types of flour. In addition, grinding soybean dregs to a powdery form can reduce insoluble dietary fiber particles. Therefore, choosing the ground soybean dregs powder instead of the unground soybean dregs will make the finished product have a finer taste and better mouthfeel, and prevent consumers from feeling the rough taste of soybean dregs when chewing. , In order to enhance the acceptance of consumers. Since the unbaked soybean dregs have high water content and are easy to decay and quickly deteriorate the finished product, choosing the dried soybean dregs powder after baking has the advantage of prolonging the shelf life of the finished product.

In the noodle kneading step 2, cold water at 10°C to 30°C is mixed into the hot noodle material and kneaded into a dough with a smooth surface. Mixing cold water into the hot noodle material can keep the remaining flour gluten and increase the elasticity of the dough, making the finished product taste crispy and chewy. Cooperating with step 1 of the hot noodle, the taste of the finished product can be crispy on the outside and soft on the inside.

Based on the total weight of the dough being 100% by weight, the dough includes 23% to 35% by weight of boiling water, 37% to 57% by weight of all-purpose flour, and 10% to 15% by weight of soybean dregs powder, And cold water with a weight percentage of 10wt% to 15wt%. In this embodiment, the dough includes 29 wt% boiling water, 47 wt% all-purpose flour, 12 wt% soybean dregs powder, and 12 wt% cold water. However, in actual production, the composition ratio of the dough can be appropriately adjusted according to the taste or taste preference of the eater, and the above-mentioned ratio is not limited.

In the cutting and relaxing step 3, the dough is divided into a plurality of lumps, and the dough is allowed to stand for 40 to 60 minutes. The soybean dregs powder and flour in the agglomerates can continue to absorb water during this process, so that the water distribution in the agglomerates is more even. In addition, in After the kneading step 2, the gluten formed in the dough will be tighter, and it needs to be stretched by the slitting and relaxing step 3 to make the finished product taste more delicate and smooth and strong, while also allowing the gluten to be softened and avoid In the subsequent steps, the gluten breaks due to excessive tension, making the finished product unable to be shaped.

In the seasoning step 4, the agglomerates are respectively flattened, and the salad oil and seasonings are sprinkled respectively to form a plurality of cake embryos. In this embodiment, the seasonings are salt, pepper, and chopped green onion. However, the types of seasonings are not limited to this, and can be selected according to the taste or taste of the finished product.

In the forming and relaxing step 5, the cake embryos are respectively folded into a strip shape in the same direction, then coiled into a disc shape, and allowed to stand for 20 minutes to form a plurality of finished cake crusts. After the finished cake crusts are made, the finished cake crusts can be rolled out and fried for consumption, or the finished cake crusts can be frozen and stored.

In summary, the method for making hot soybean dregs noodle crusts of the present invention uses soybean dregs powder to make the dough, which can make good use of the remaining soybean dregs after extracting soybean milk, and the finished product can be compared with no added soybean dregs powder. In other words, it has a unique bean aroma and high 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: Steps to hot noodles

11: Grinding sub-step

12: Drying substeps

13: Milling sub-step

2: kneading steps

3: Slitting and relaxation step

4: Seasoning step

5: Forming relaxation step

Claims (4)

A method for making hot soybean dregs noodle cake crust includes the following steps: a step of blanching, first mixing flour and soybean dregs powder uniformly, and then flushing into boiling water to form a blanching material, the blanching step includes a step of blanching with soybeans and The grinding sub-step of mixing water to grind and filtering out soybean dregs, the drying sub-step of roasting the soybean dregs into a dry state, and the grinding sub-step of grinding the dried soybean dregs into powdered soybean dregs powder , Soybean dregs powder has a particle size range of 0.10mm to 0.37mm; in a kneading step, stir cold water at 10°C to 30°C in the hot surface material, and knead it into a dough with a smooth surface; Step: Divide the dough into multiple pieces, and let them stand for 40-60 minutes; in the seasoning step, flatten the pieces, and apply salad oil and sprinkle seasonings to form multiple cake embryos. ; And a forming and relaxing step, the cake embryos are respectively folded in the same direction into long strips and then coiled into a disc shape, and allowed to stand for 20 minutes to form a plurality of cake crust products. The method for making hot soybean dregs noodle cake crust according to claim 1, wherein, in the step of blanching noodles, the flour is all-purpose flour. The method for making hot soybean dregs noodle crust according to claim 1, wherein, in the seasoning step, the seasoning is selected from salt, pepper, chopped green onion, or a combination of the above. The method for making hot soybean dregs noodle crust according to claim 2, wherein, based on the total weight of the dough being 100% by weight, the dough comprises: Boiling water, weight percentage is 23wt% to 35wt%; all-purpose flour, weight percentage is 37wt% to 57wt%; soybean dregs powder, weight percentage is 10wt% to 15wt%; and cold water, weight percentage is 10wt% to 15wt%.

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