JPH0339660B2 - - Google Patents
Info
- Publication number
- JPH0339660B2 JPH0339660B2 JP7659383A JP7659383A JPH0339660B2 JP H0339660 B2 JPH0339660 B2 JP H0339660B2 JP 7659383 A JP7659383 A JP 7659383A JP 7659383 A JP7659383 A JP 7659383A JP H0339660 B2 JPH0339660 B2 JP H0339660B2
- Authority
- JP
- Japan
- Prior art keywords
- sake lees
- raw material
- expanded
- amount
- ratio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000002994 raw material Substances 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000011230 binding agent Substances 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
本発明は、清酒のしぼりかすたる酒粕及び又は
豆乳のしぼりかすたるオカラを主成分とする焼菓
子に適用して好適な膨脹食品及びその製造方法に
関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an expanded food suitable for application to baked confectionery whose main ingredients are sake lees, which is the squeezed residue of sake, and okara, which is the squeezed residue of soybean milk, and a method for producing the same.
従来、酒粕は単位重量当りの蛋白質が米１に対
して２倍以上含有しているが、所謂かすのイメー
ジから独立した食品としては見捨てられており、
せいぜいかす漬け程度のものに適用されるだけで
あつた。そのため、清酒の仕込み後の醸造時にも
ろみを搾る時期は全国的にほぼ同時期であり、従
つて酒粕の生産は一時に行なわれ、殆ど実用に供
されず、家畜の飼料として用いられるが、廃棄処
分される場合が多い。またオカラも同様に豆腐生
成過程で生ずる副生物であるが、消費者は好んで
食することなく、飼料として処理されている。 Traditionally, sake lees contains more than twice as much protein per unit weight as rice, but it has been abandoned as an independent food due to its image as so-called lees.
At most, it was applied only to things that were pickled in lees. For this reason, the period of pressing the mash during brewing after preparing sake is approximately the same time throughout the country, and therefore sake lees is produced all at once and is of little practical use.It is used as feed for livestock, but it is discarded. Often disposed of. Similarly, okara is a by-product produced in the tofu production process, but consumers do not like to eat it, and it is instead treated as feed.
ところで、膨脹食品は澱粉を主成分としてその
他の副成分を含有した原料を加熱、焙焼、油揚げ
等の方法で膨脹させて形成され、一般にせんべ
い、あられ、揚げせんべい、クツキー、ビスケツ
トと呼称されているが、主成分の澱粉に代えて増
量剤に置換えたものもある。しかし、健康的な食
品とするには糖分より蛋白成分の摂取がより重要
である。 By the way, expanded foods are formed by expanding raw materials containing starch as a main component and other subcomponents by heating, roasting, deep-frying, etc., and are generally called rice crackers, arare, fried rice crackers, kutskies, and biscuits. However, there are also products in which the main ingredient, starch, is replaced with a filler. However, for a healthy food, intake of protein components is more important than sugar content.
本発明はかかる点に鑑み、原料が比較的低廉で
かつ高蛋白質の酒類及び又はオカラを主成分とす
る膨脹食品を提案することを主たる目的とする。 In view of the above, the main object of the present invention is to propose an expanded food whose main ingredient is alcoholic beverages and/or okara, which are relatively inexpensive and have high protein content.
本発明の膨脹食品に含有される酒粕は、もろみ
のかすそのものを用いると、焼上り後の食したと
き舌ざわりが悪いため、また焼上り粕成分が他の
材料と同化しないため、最大２〜３mmのメツシユ
で裏ごしすると好適である。また酒粕と強力粉と
の割合（重量比）は700〜100：200の関係とする
のがよい。酒粕を更に増量すると、焼上げた膨脹
食品に酒粕特有の臭気が残つて風味を損なうし、
逆に上記割合より減らすとコストが上がり低廉な
原料たる酒粕を用いる意味がなくなる。尚、上記
主原料にバター、砂糖、玉子等の副添加物を加え
ることは膨脹食品を製造する従来と同様である
が、主原料の３倍を越えない範囲に留める。 The sake lees contained in the expanded food of the present invention is limited to a maximum of 2 to 3 mm because if the moromi lees itself is used, it will have a bad texture when eaten after baking, and the baked lees components will not be assimilated with other ingredients. It is suitable to puree it with a mesh. The ratio (weight ratio) of sake lees to strong flour is preferably 700 to 100:200. If the amount of sake lees is further increased, the unique odor of sake lees will remain in the baked expanded food, impairing the flavor.
On the other hand, if it is reduced below the above ratio, the cost will increase and there will be no point in using sake lees, which is an inexpensive raw material. Incidentally, addition of sub-additives such as butter, sugar, eggs, etc. to the above-mentioned main raw materials is the same as in the conventional manufacturing of expanded foods, but the addition is limited to no more than three times the amount of the main raw materials.
またオカラも同様に最大２〜３mmのメツシユで
裏ごししたものを酒粕と同量混合し、更に卵、砂
糖、バターの副添加物として加えることも可能で
ある。 Similarly, okara can also be pureed through a mesh of up to 2 to 3 mm, mixed with the same amount of sake lees, and then added as a sub-additive to eggs, sugar, and butter.
これらの原料を充分に混練して180〜200℃で15
〜30分焼成すると、酒粕のアルコール成分が飛ぶ
が、このとき混練状から膨脹する際アルコール成
分がガスとなつて外部に発散するため無数の気泡
が生ずる。この気泡は膨脹食品の気泡を形成した
素材部分が内部より若干硬化するのに寄与するた
め、澱粉のみの原料を用いたものに較べて歯に付
着し難いという利点がある。尚、15分以内では充
分にアルコール分が飛ばず、また180℃以下では
長時間加熱によつても充分にアルコール分が飛ば
ず素材表面の炭化が進み風味を損なう。逆に30分
以上では炭化され、風味を損ない商品価値が低下
する。200℃以上で焼成した場合も同様である。 Thoroughly knead these raw materials and heat at 180 to 200℃ for 15 minutes.
When baked for ~30 minutes, the alcohol component of the sake lees evaporates, but at this time, when the sake lees expands from a kneaded state, the alcohol component becomes gas and evaporates to the outside, creating countless air bubbles. These air bubbles contribute to the slightly hardening of the material in which air bubbles are formed from the inside of the expanded food, which has the advantage of being less likely to adhere to the teeth compared to those using only starch as a raw material. In addition, the alcohol content will not be sufficiently removed within 15 minutes, and the alcohol content will not be sufficiently removed even if heated below 180°C for a long time, resulting in carbonization of the surface of the material and impairing the flavor. On the other hand, if it takes more than 30 minutes, it will be carbonized, which will impair the flavor and reduce the product value. The same applies when firing at 200°C or higher.
実施例 １
裏ごしした酒粕100ｇ、バター100ｇ、強力粉
200ｇ、砂糖200ｇ、玉子130ｇを充分に混練し、
これにナツメエツグ、ココナツツ、シナモン、人
工香料等の添加物を加え、180℃20分オーブン処
理した処、アルコール成分が僅かに感ぜられ、歯
に付着しないものが得られた。Example 1 100g pureed sake lees, 100g butter, strong flour
Thoroughly knead 200g, sugar 200g, and egg 130g,
Additives such as nutmeg, coconut, cinnamon, and artificial flavors were added to this and baked in an oven at 180°C for 20 minutes, resulting in a product with a slight taste of alcohol and no adhesion to the teeth.
実施例 ２
酒粕100ｇ、バター100ｇ、ベーキングパウダ
100ｇに香料を僅かに加えて混練し、180℃前後で
30分オーブン処理した処、アルコール成分が僅か
に感ぜられるが、実施例１より硬めのものが得ら
れた。Example 2 100g of sake lees, 100g of butter, baking powder
Add a small amount of fragrance to 100g, knead, and heat at around 180℃.
After 30 minutes of oven treatment, the alcohol component was slightly felt, but a harder product was obtained than in Example 1.
実施例 ３
酒粕100ｇ、おから100ｇ、卵40ｇ、砂糖40ｇ、
バター40ｇを混練し、200℃で20分オーブン処理
した処、更にかりかりと硬くなつた。Example 3 100g of sake lees, 100g of okara, 40g of eggs, 40g of sugar,
When I kneaded 40g of butter and baked it in an oven at 200℃ for 20 minutes, it became even more crispy and hard.
以上述べた如く本発明によれば、裏ごしした酒
粕とつなぎ剤との割合を700〜100：200にした主
原料に、該主原料の３倍を越えない香料・甘味料
の副原料を混合して膨脹成形したので、低廉な原
料たる酒粕の出荷時期に一挙に膨脹加工食品に転
化させることができ、膨脹食品は酒粕と異なる組
成となるため、長期保存に耐え、従来殆ど廃棄さ
れた酒粕を再生せしめることができる。またオカ
ラを含有する場合も同様に、高蛋白質食品として
珍重される効果を有する。 As described above, according to the present invention, a main raw material with a ratio of pureed sake lees and a binder of 700 to 100:200 is mixed with auxiliary raw materials of flavorings and sweeteners in an amount not exceeding three times the amount of the main raw material. Since the sake lees, which is an inexpensive raw material, is expanded and molded, it can be converted into an expanded processed food at the time of shipping.The expanded food has a different composition from the sake lees, so it can be stored for a long time, and the sake lees, which was previously almost discarded, can be converted into an expanded processed food. It can be regenerated. Similarly, when it contains okara, it has the effect of being prized as a high-protein food.
Claims (1)
100：200にした主原料に、該主原料の３倍を越え
ない香料・甘味料の副原料を混合して膨脹成形し
たことを特徴とする膨脹食品。 ２ 上記主原料は、酒粕と同量のオカラを加えた
特許請求の範囲第１項記載の膨脹食品。 ３ 裏ごしした酒粕とつなぎ剤との割合を700〜
100：200にした主原料に、該主原料の３倍を越え
ない副原料を混練し、180〜200℃で15〜30分焼成
することを特徴とする膨脹食品の製造方法。[Claims] 1. The ratio of pureed sake lees and binder is 700 to 700.
1. An expanded food product characterized in that a main raw material at a ratio of 100:200 is mixed with auxiliary raw materials such as flavorings and sweeteners in an amount not exceeding three times the amount of the main raw material and then expanded and molded. 2. The expanded food according to claim 1, wherein the main raw material is the same amount of okara as the sake lees. 3. Adjust the ratio of pureed sake lees to binder to 700~
A method for producing an expanded food product, which comprises mixing a main raw material in a ratio of 100:200 with auxiliary raw materials not exceeding three times the amount of the main raw material, and baking the mixture at 180 to 200°C for 15 to 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58076593A JPS59203447A (en) | 1983-04-28 | 1983-04-28 | Expanded food and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58076593A JPS59203447A (en) | 1983-04-28 | 1983-04-28 | Expanded food and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59203447A JPS59203447A (en) | 1984-11-17 |
| JPH0339660B2 true JPH0339660B2 (en) | 1991-06-14 |
Family
ID=13609603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58076593A Granted JPS59203447A (en) | 1983-04-28 | 1983-04-28 | Expanded food and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59203447A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3900484C2 (en) * | 1989-01-10 | 1998-07-30 | Else Toelle | Foodstuffs, dietetic foodstuffs, food additives or medicinal products based on yeast and grain pulp |
| DE3904962C2 (en) * | 1989-02-18 | 1998-07-16 | Else Toelle | Process for the production of foods, dietetic foods and foods and food additives based on cereal gulp |
| JPH0361473A (en) * | 1989-07-28 | 1991-03-18 | Kiyoshi Yoshizawa | Treatment of sake lee |
| JPH0420279A (en) * | 1990-05-11 | 1992-01-23 | Kiyoshi Yoshizawa | Utilization of by-product of japanese rice wine |
| CN103430996A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Method for making biscuit from distilled grain |
| CN103430995A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Method for making blood fat reducing and bone strengthening biscuit |
-
1983
- 1983-04-28 JP JP58076593A patent/JPS59203447A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59203447A (en) | 1984-11-17 |
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