JPH07289147A - Production of bean-curd refuse cake - Google Patents
Production of bean-curd refuse cakeInfo
- Publication number
- JPH07289147A JPH07289147A JP6114541A JP11454194A JPH07289147A JP H07289147 A JPH07289147 A JP H07289147A JP 6114541 A JP6114541 A JP 6114541A JP 11454194 A JP11454194 A JP 11454194A JP H07289147 A JPH07289147 A JP H07289147A
- Authority
- JP
- Japan
- Prior art keywords
- okara
- cake
- bean
- mixture
- raw
- 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.)
- Granted
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明はケーキの製造法に係り、
特に小麦粉等を混入することなく、純度100%の生お
からを用いておからケーキを製造する方法に関するもの
である。BACKGROUND OF THE INVENTION The present invention relates to a method for producing a cake,
In particular, the present invention relates to a method for producing an okara cake using 100% pure raw okara without mixing wheat flour or the like.
【0002】[0002]
【従来の技術】従来、ケーキはその種類によって種々使
用する材料を異にしているが、一般に澱粉や小麦粉を用
いたものが大部分を占めており、おからを原材料とする
ケーキは極めて稀であった。2. Description of the Related Art Conventionally, various kinds of cakes have been used, but most of them are generally made of starch or wheat flour, and cakes made from okara are extremely rare. there were.
【0003】ところが、近時、おからは豆腐などの副産
物として大量に生成されており、しかも栄養価が高く、
経済的であることからその利用が注目され、おからを用
いたケーキの製造が試みられて来た。However, recently, a large amount of okara is produced as a by-product such as tofu, and its nutritive value is high.
Since it is economical, its use has attracted attention and attempts have been made to make cakes using okara.
【0004】例えば特開昭59−154938号公報で
はおからを材料とし、これに卵、砂糖、レモン、馬鈴薯
澱粉を配合してケーキを製造する方法が、また、特開昭
60−9443号公報ではおから250gに対し小麦粉
20〜100g、糖類50〜200g、生玉子100〜
350g、水又は牛乳、豆乳などの水類10〜80cc
を配合したケーキが提案されている。For example, in JP-A-59-154938, there is disclosed a method in which okara is used as a material, and egg, sugar, lemon and potato starch are mixed with the material to produce a cake, and JP-A-60-9443. Then, for 250 g of okara, 20-100 g of flour, 50-200 g of sugar, 100-egg of raw egg
350g, water or water such as milk or soy milk 10 to 80cc
A cake containing the above has been proposed.
【0005】[0005]
【発明が解決しようとする課題】ところが、上記既存の
おからを用いたケーキは夫々小麦粉や澱粉を混入するも
のであり、おからを用いたとは云え、従来のケーキ製造
の域を出でいない。However, the above-mentioned cakes using the existing tofu are mixed with wheat flour and starch, respectively, and it cannot be said that the tofu was used, which is beyond the scope of conventional cake production. .
【0006】また、おからを消費すると云っても、その
消費量は生成量からみれば多いとは云えない。Further, even if the okara is consumed, it cannot be said that the consumption is large in terms of the production amount.
【0007】本発明は上述の如き実状に着目し、これに
対処して、小麦粉等を混入することなしに純度100%
で生おからを原材料とし、これに適したケーキの製法を
見出すことにより特におからを感じさせない風味のケー
キを提供し、栄養価が高く、安価で経済的なおからの需
要を高め、資源の活用をはかることを目的とするもので
ある。The present invention pays attention to the above-mentioned situation, and copes with the situation, and the purity of 100% is obtained without mixing flour or the like.
By using raw okara as a raw material and finding a method of making a cake suitable for this, we provide cakes with a flavor that does not make you feel okara, increase the demand for nutritious, inexpensive and economical okara, and save resources. The purpose is to utilize it.
【0008】[0008]
【課題を解決するための手段】即ち、上記目的に適合す
る本発明は生おからを、小麦粉,澱粉などを混入するこ
となく、そのまま原材料として、これに砂糖、油脂分を
添加し、攪拌混合して容器に入れ、オーブンレンジトー
スターで100〜120℃、45〜60分間蒸すことを
特徴とする。Means for Solving the Problems That is, according to the present invention which meets the above-mentioned object, raw okara is used as a raw material as it is without mixing wheat flour, starch and the like, sugar and fats and oils are added, and the mixture is stirred and mixed. It is characterized in that it is put in a container and steamed in an oven toaster at 100 to 120 ° C. for 45 to 60 minutes.
【0009】特に上記生おから、砂糖、油脂分の配合に
あたっては生おから100重量部に対し砂糖10〜30
重量部、油脂(バター)70〜90重量部を配合するの
が好適である。Particularly, in blending the raw okara, sugar and fats and oils, 10 to 30 parts of sugar are added to 100 parts by weight of raw okara.
It is preferable to mix 70 parts by weight and 70 to 90 parts by weight of oil and fat (butter).
【0010】[0010]
【作用】本発明は上記の如く生おからと砂糖、油脂(バ
ター)を配合し、混合して容易に入れてオーブンレンジ
トースターで蒸すが、このとき100〜120℃で45
〜60分間加熱することが重要である。According to the present invention, raw okara, sugar and fats (butter) are blended as described above, and the mixture is easily added and steamed in an oven toaster at 45 ° C at 100 to 120 ° C.
It is important to heat for ~ 60 minutes.
【0011】このような蒸し方を採用することにより、
成分中の油脂は溶けておから全体に浸透し、油脂が恰も
おからの繊維質を抱き込むような状態を現出し、おから
のイメージをなくしたケーキを作り得る。By adopting such a steaming method,
The fats and oils in the ingredients melt and permeate the whole soybean paste, revealing a state in which the fats and oils embrace the fibers of the okara, making a cake without the image of the okara.
【0012】[0012]
【実施例】以下、本発明の具体的な実施例について説明
する。EXAMPLES Specific examples of the present invention will be described below.
【0013】本発明は前述の如く生おからを、小麦粉、
澱粉などを混入することなくそのままを原材料として使
用するものである。In the present invention, as described above, raw okara, flour,
It is used as it is as a raw material without mixing starch or the like.
【0014】従来にあっては、おからをそれ単独で原材
料として使用したものはなく、小麦粉、澱粉などを混入
して使用するのが一般的となっている。これは小麦粉な
どにつなぎの役目をもたせケーキとしての形状を保たせ
るためである。Conventionally, okara has not been used alone as a raw material, but it is generally used by mixing wheat flour, starch and the like. This is because flour is used as a binder to maintain the shape of the cake.
【0015】これに対し、本発明はその加熱条件により
小麦粉、澱粉等を混入することなしにケーキとしての形
状ならびにおからのイメージをなくした風味を与えるこ
とができる。On the other hand, according to the present invention, it is possible to give a flavor without the shape of cake and the image of okara without mixing wheat flour, starch and the like depending on the heating conditions.
【0016】しかしてその製造は、先ず上記生のおから
に対し、砂糖と油脂、例えばバターを混入し、攪拌混合
することから始まる。However, the production thereof begins by first mixing sugar and oils and fats such as butter into the raw okara and stirring and mixing.
【0017】配合としては、生のおから100重量部に
対し、砂糖は10〜30重量部、油脂分、例えばバター
を70〜90重量部位が好適である。As a blending ratio, 10 to 30 parts by weight of sugar and 70 to 90 parts by weight of fats and oils such as butter are suitable for 100 parts by weight of raw okara.
【0018】そして、上記攪拌混合した配合混練物を容
器に入れ、オーブンレンジトースターで加熱し蒸し上げ
るが、容器はオーブンレンジトースターに収納可能な上
部開放型の容器が一般的であり、前記配合混練物を6,
7分程度、容器内に入れてオーブンレンジトースター内
に収納する。[0018] The compounded and kneaded product obtained by stirring and mixing is put in a container and heated by an oven toaster to steam it. The container is generally an open-top container that can be stored in the oven toaster. 6,
Place in a container for about 7 minutes and store in a microwave oven toaster.
【0019】次いでその後、オーブンレンジトースター
内で上記収納した配合混練物を温度を100〜120℃
に保持し、45〜60分間位加熱して蒸し、ケーキに作
成する。蒸すのは蒸気を使用することも可能であるが、
生おからが水分を80%程度含むのでオーブンレンジト
ースターを用いるのが効果的である。Then, the compounded and kneaded product stored in the microwave oven toaster is heated at a temperature of 100 to 120 ° C.
And heat to steam for 45 to 60 minutes to make a cake. It is possible to use steam to steam,
Since raw okara contains about 80% of water, it is effective to use a microwave oven toaster.
【0020】また従来のケーキでは150〜200℃の
温度で加熱し焼くのが普通であるが、これは小麦粉等を
含むためであり、本発明の生おからのみの場合は、おか
らが水分を多量に含むため表面が焦げるだけとなるので
芯部でおからの味が残ることになるので好ましくない。In the conventional cake, it is usual to heat and bake at a temperature of 150 to 200 ° C. This is because it contains wheat flour and the like. Is contained in a large amount, the surface is only burnt, and the taste of okara remains in the core, which is not preferable.
【0021】一方、オーブンレンジトースター内で次第
に温度を上昇させつつ蒸すことは全体が暖められ温度は
上昇するが表面しか焦げず口中に入れたとき、おからと
油脂(バター)が分離し、やはりおからの味が残って了
う。On the other hand, steaming while gradually raising the temperature in the microwave oven toaster warms the whole body and raises the temperature, but when it is put in the mouth because it burns only on the surface, okara and oil (butter) separate, The taste of okara remains.
【0022】また加熱時間が20〜30分の場合は充分
な焼成が出来ず、おからの味を残存し、一方、60分を
越えれば水分が減少し、焦げるか形状を崩して了う恐れ
がある。従って100〜120℃で45〜60分間位加
熱するのが最も有効である。When the heating time is 20 to 30 minutes, sufficient baking cannot be performed and the taste of okara remains. On the other hand, when the heating time exceeds 60 minutes, the water content decreases, and there is a risk of burning or breaking the shape. There is. Therefore, it is most effective to heat at 100 to 120 ° C. for 45 to 60 minutes.
【0023】以下、ケーキ作成の実例を述べる。生おか
ら100gにバター80gと砂糖20gを混入し、混合
した後、口径30cmのボール様容器に入れ、オーブン
レンジトースター内に収納した。そして120℃にセッ
トし50分間加熱して蒸したところ、おからのみである
に拘らず、バターに抱き込まれた状態で、おからの味が
全く残っていない良好な風味のケーキを得た。An example of making a cake will be described below. 80 g of butter and 20 g of sugar were mixed with 100 g of raw okara, and after mixing, they were put in a ball-like container having a diameter of 30 cm and stored in a microwave oven toaster. Then, when it was set to 120 ° C. and heated for 50 minutes and steamed, a cake having a good flavor, in which the taste of okara was not retained at all, although it was only okara, was obtained. .
【0024】一方、上記と同材料をオーブンレンジトー
スター内で150℃に設定し、30分間加熱した。これ
は表面が焦げているが芯部におからの味が残り、風味に
若干の問題を有していた。On the other hand, the same material as above was set at 150 ° C. in an oven toaster and heated for 30 minutes. This had a burnt surface, but had a taste of okara in the core, and had some problems in flavor.
【0025】[0025]
【発明の効果】本発明は以上のように生のおからに対し
砂糖、油脂を混入してケーキを製造する方法であり、1
00〜120℃で45〜60分間加熱することにより油
脂が溶けておからの繊維質を抱き込み、殆どおからの味
を残さない風味良好なケーキを作ることができる。特に
上記100〜120℃、45〜60分の加熱は実証の結
果からも頗る有効で、表面のみを焦がし、かつ内部にお
からの風味を残すことなく、生おからの多量の含有水分
に適合し全体的に適度な焦げを与えておからの味を全く
感じさせないケーキを製造することができ、おからのも
つ栄養価と経済性によって自然食の分野を更に拡大させ
る効果を奏する。The present invention is a method for producing a cake by mixing sugar and fats and oils into raw okara as described above.
By heating at 00 to 120 ° C. for 45 to 60 minutes, the fats and oils are melted and the fibrous substance of the soybean curd can be held, and a cake with a good flavor that leaves almost no soybean curd flavor can be made. In particular, heating at 100 to 120 ° C. for 45 to 60 minutes is effective even from the results of the demonstration, and is suitable for a large amount of moisture contained in raw okara without burning the surface only and leaving the flavor of the okara inside. However, it is possible to produce a cake that gives a moderate burnt taste and does not feel the taste of okara at all, and it has the effect of further expanding the field of natural food due to the nutritional value and economy of okara.
Claims (2)
ることなく、そのまま原材料として、これに砂糖、油脂
分を添加し、攪拌混合して容器に入れ、オーブンレンジ
トースターで100〜120℃、45〜60分間蒸すこ
とを特徴とするおからケーキの製造法。1. Raw okara is mixed as it is with raw materials such as wheat flour and starch without being mixed with wheat flour, starch, etc., and sugar and fats and oils are added thereto, and the mixture is stirred and mixed into a container. A method for producing an okara cake, which comprises steaming for 45 to 60 minutes.
重量部、バター70〜90重量部を添加配合する請求項
1記載のおからケーキの製造法。2. 100 parts by weight of raw okara to 10 to 30 sugar
The method for producing an okara cake according to claim 1, wherein 70 parts by weight of butter and 70 to 90 parts by weight of butter are added and blended.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6114541A JP2711432B2 (en) | 1994-04-28 | 1994-04-28 | Okara cake manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6114541A JP2711432B2 (en) | 1994-04-28 | 1994-04-28 | Okara cake manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH07289147A true JPH07289147A (en) | 1995-11-07 |
JP2711432B2 JP2711432B2 (en) | 1998-02-10 |
Family
ID=14640356
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6114541A Expired - Lifetime JP2711432B2 (en) | 1994-04-28 | 1994-04-28 | Okara cake manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2711432B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006115778A (en) * | 2004-10-22 | 2006-05-11 | Nippon Flour Mills Co Ltd | Food like steamed bread, blended flour for food like steamed bread and method for producing food like steamed bread |
JP2011010911A (en) * | 2009-07-03 | 2011-01-20 | Panasonic Corp | Bread maker with steaming function |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5938187A (en) * | 1982-08-27 | 1984-03-01 | Mitsubishi Heavy Ind Ltd | One point mooring bouy |
JPS59154938A (en) * | 1983-02-21 | 1984-09-04 | Tomiko Seki | Preparation of cake |
JPH03224458A (en) * | 1990-01-31 | 1991-10-03 | Goyo Shokai:Kk | Production of spongy cake of bean-cured refuse |
-
1994
- 1994-04-28 JP JP6114541A patent/JP2711432B2/en not_active Expired - Lifetime
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5938187A (en) * | 1982-08-27 | 1984-03-01 | Mitsubishi Heavy Ind Ltd | One point mooring bouy |
JPS59154938A (en) * | 1983-02-21 | 1984-09-04 | Tomiko Seki | Preparation of cake |
JPH03224458A (en) * | 1990-01-31 | 1991-10-03 | Goyo Shokai:Kk | Production of spongy cake of bean-cured refuse |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006115778A (en) * | 2004-10-22 | 2006-05-11 | Nippon Flour Mills Co Ltd | Food like steamed bread, blended flour for food like steamed bread and method for producing food like steamed bread |
JP2011010911A (en) * | 2009-07-03 | 2011-01-20 | Panasonic Corp | Bread maker with steaming function |
Also Published As
Publication number | Publication date |
---|---|
JP2711432B2 (en) | 1998-02-10 |
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