JPS6043096B2 - Snack food manufacturing method - Google Patents
Snack food manufacturing methodInfo
- Publication number
- JPS6043096B2 JPS6043096B2 JP58035849A JP3584983A JPS6043096B2 JP S6043096 B2 JPS6043096 B2 JP S6043096B2 JP 58035849 A JP58035849 A JP 58035849A JP 3584983 A JP3584983 A JP 3584983A JP S6043096 B2 JPS6043096 B2 JP S6043096B2
- Authority
- JP
- Japan
- Prior art keywords
- okara
- parts
- starch
- dough
- wheat flour
- 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
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
Description
【発明の詳細な説明】
近年天然食品が非常に見直されて来たがその中で特に
豆乳が脚光を浴びている。[Detailed Description of the Invention] In recent years, natural foods have been greatly reviewed, and among them, soy milk is particularly in the spotlight.
これは豆乳中に含まれている良好な植物性蛋白質が栄養
的に優れている点と脂質中のリノール酸がコレステロー
ルを除く効果を有する点等良い面が消費者に再認識され
たものである。 この発明か豆乳を製する際副生する1
1おから″を利用してスナツク食品を製造するものであ
り、゛おから″は食用として利用されてはいるが、近年
豆乳の生産が大量に増加しているため゛おから″も大量
に発生し、食用としてはそのうちの少量しか利用されて
おらず、飼料にするか、又は廃棄されているのが現状で
ある。This is because consumers have reaffirmed the positive aspects of soymilk, such as the nutritional superiority of the high-quality vegetable proteins contained in soymilk and the fact that linoleic acid in the fat has the effect of removing cholesterol. . This invention is a by-product when making soy milk.
1. Snack foods are made using okara.Although okara is used for food, in recent years the production of soy milk has increased in large quantities, so okara has also increased in large quantities. Currently, only a small amount of the waste generated is used for food, and is either used as feed or discarded.
従つてこれを利用することは、社会的にも意義のあるこ
とであり、尚且栄養源としても表1にある如ぐおから″
と豆乳は殆んど同じ位の蛋白質と脂質を含んで居り、栄
養価の高いスナツク食品としを安価に消費者に提供出来
る画期的な製造方法である。 表1
この発明の目的からすれば、出来るだげおから″成分
を多く配合して製品化をしたい処であるが、それには次
の問題がある。Therefore, it is socially significant to use it, and it is also a nutritional source, as shown in Table 1.
and soy milk contain almost the same amount of protein and fat, making it an innovative manufacturing method that can provide consumers with nutritious snack food at a low cost. Table 1 From the purpose of the present invention, it would be desirable to create a product with a large amount of okara ingredients, but this poses the following problems.
(イ) ゛おから″を多くすると従来のあられの製造工
程上にある源材料を混練、蒸煮して餅にする工程に於て
餅にならないので、小麦を混入して小麦どおから″の比
率を如何にするかが一つ の問題である。(b) If you add too much okara, it will not turn into mochi in the traditional process of kneading and steaming the raw materials to make mochi, so if you mix in wheat and make it into mochi, One issue is how to decide on the ratio.
即ち表1に見られるように゛おから”の中には炭水化
物、蛋白質、脂質が含有されているだけで澱粉質がない
ので加熱混練しても粘りが全 く出ない。In other words, as shown in Table 1, okara contains only carbohydrates, proteins, and lipids, and has no starch, so it does not become sticky at all even when kneaded with heat.
この発明に於ては小麦粉等の澱粉質のものを粘性物質と
して添加しなければ生地を造ることが出来ないので、表
2の如ぐおから2と小麦粉の比率を変えて実験した。こ
の実験ではおからと澱粉を一定にして小麦粉の添加によ
る餅になる状態を観察したが、小麦粉が多いと餅の状態
は良いが、味の点で悪くなる。In this invention, since it is not possible to make dough without adding a starchy substance such as wheat flour as a viscous substance, experiments were carried out by changing the ratio of Kiyogu Okara 2 and wheat flour shown in Table 2. In this experiment, we kept the amount of okara and starch constant and observed how rice cakes were formed by adding wheat flour, but if there was too much flour, the rice cakes would be in good condition, but the taste would be poor.
しかし小麦粉が少なすぎると餅に粘りがなくシート状に
圧延することが不可能になることが判つた。従つでおか
ら″1(1)部に対し、小麦粉90〜2W部間で澱粉を
(4)部添加した実験の結果、小麦粉120〜1(イ)
部間のものに良好な結果が得られることが判つた。(ロ
)次に゛おから7を多くすると餅を圧延乾燥して生地に
すると生地が割れ易い為粘性物即ち澱粉を添加する必要
がある。However, it has been found that if too little flour is added, the rice cake becomes sticky and cannot be rolled into a sheet. As a result of an experiment in which 4 parts of starch was added between 90 and 2 parts of wheat flour to 1 part of soybean curd, 120 to 1 part of wheat flour was added.
It was found that good results were obtained between the parts. (b) Next, if the amount of okara 7 is increased, the dough tends to break when the rice cake is rolled and dried into dough, so it is necessary to add a viscous substance, that is, starch.
即ぢ1おから2には粘性質は含まれていないので、源材
料を混練、蒸煮して餅状にし、これを圧延し乾燥した際
澱粉質の少ない程割れ易い。この発明に於ては゛おから
″に小麦粉を添加するだけでなく、小麦粉より粘弾性の
大きい澱粉を添加することに.依つて解決を計つた。澱
粉の中では、粘度の小の方から大の方へ列記すると、コ
ンスターチ→甘藷→馬鈴薯→タビオカのような順となり
、出来るだけ粘度の高い澱粉を使用した方が生地の割れ
にくい性質をもつ。この発明に当つては甘藷または馬鈴
薯、澱粉を使用して表3の如き実験を行つた。Sokuji 1 Okara 2 does not contain any viscous properties, so when the source materials are kneaded and steamed to form a rice cake, which is then rolled and dried, the less starchy it is, the more likely it will break. In this invention, we solved the problem by not only adding wheat flour to okara, but also adding starch, which has a higher viscoelasticity than wheat flour. When listed in order, the order is cornstarch → sweet potato → potato → tabioca, and using starch with as high a viscosity as possible will make the dough less likely to break.In this invention, sweet potato, potato, and starch are used. Experiments as shown in Table 3 were conducted using the following.
一ーーt−ーーーーーー
ー4上記実験はおからと澱粉の配合比率によつて出来上
がつた生地の強度を観察したものであつて、澱粉量が少
ない場合生地が割れ易い結果が出た。1-t-4 The above experiment was conducted to observe the strength of the dough formed by varying the blending ratio of okara and starch, and the results showed that the dough was more likely to break when the amount of starch was small.
また反対に澱粉量が多すぎると餅の状態で弾力性があり
すぎてシーテイングがしにくくく、作業に困難を来すの
で第2回から第4回の範囲即ぢおから1″10娼に対し
小麦粉15唱、澱粉30〜旬部が良い結果を得られたの
で、この発明に於ては表2の実験結果をも綜合しでおか
ら″10娼に対して小麦粉120〜180部、澱粉30
〜7娼の結論を出したのである。→ 次に゛おから7は
中に水分が多い為に1゛おから2と小麦粉、澱粉に対す
る水の添加量が問題である。On the other hand, if the amount of starch is too large, the mochi will be too elastic and difficult to sheet, making the work difficult. In contrast, good results were obtained using 15 parts of wheat flour and 30 to 30 parts of starch, so in this invention, we also combined the experimental results in Table 2 and used 120 to 180 parts of wheat flour and 180 parts of starch for 10 parts of okara. 30
He came to a 7-year conclusion. →Next, Okara 7 contains a lot of water, so the problem is the amount of water added to 1 Okara 2, flour, and starch.
通常小麦あられを製造する場合、小麦粉100Kに対し
水35kg位添加した場合良好な餅が得られるが、゛お
から″″を添加した場合、表1にある様に11おから7
中に水分が約82%含有されているので水の添加量が重
要な問題である。表4ばおから″と澱粉、小麦粉と水の
関係に関する実験の結果である。この実験に於て第1回
の実験は小麦粉あられの標準的配合であつて、その総水
分比は22.6%である。Normally, when making wheat arare, if you add about 35kg of water to 100K of wheat flour, you can get a good rice cake, but if you add "okara", as shown in Table 1, 11 okara 7
Since it contains about 82% water, the amount of water added is an important issue. Table 4 shows the results of an experiment regarding the relationship between "baokara" and starch, and between wheat flour and water. %.
゛おから2を入れた場合は第3回より第5回の実験の配
合例で見られるように28〜33%位の水分が必要で、
これば.おから2包含水量が多い為と考えられ、これ以
上水分量が多すぎると餅が柔か過ぎてべたつきが出てシ
ーテイングが出来にくくなる。表4に見られる如く小麦
あられの標準的な水分量は約22.6%であるが、゛1
おから″′.を添加した場合約30%〜33%迄の間が
良好な結果が得られた(ニ)次に゛おから2には約50
%の繊維物質が含まれている為、それを滑らかな舌ざわ
りにしたい。゛If you add okara 2, you need about 28-33% moisture as seen in the combination examples from the 3rd to 5th experiments.
This is it. This is thought to be due to the large amount of water contained in okara 2. If the amount of water is too large, the rice cake will become too soft and sticky, making it difficult to sheet. As shown in Table 4, the standard moisture content of wheat hail is about 22.6%,
Good results were obtained when okara was added to about 30% to 33%.
% of fibrous substances, so you want it to have a smooth texture.
表1にある様に゛ゝおから″″の成分中約50%位の炭
水化物は繊維質のもので、それが原因で製品の舌ざわり
が悪くなる恐れがある。この発明に於てばおからτ一を
予め微アルカリ塩類液に浸漬することによつて、その繊
維質を軟化膨潤させ出来上がり製品の生地の均一化を計
り、製品の舌ざわりを良くすることに成功した。即ちP
.H7.5〜8.5になる微アルカリ緩衝液(内容成分
は重曹、重酒石酸カリ、明?)等に5〜12時間浸漬す
るごとによつて上記の目的を達成出来た。(ホ)以上(
イ)、(口)、(ハ)の実験並びに(ニ)の研究の結果
により諸問題を解決した結果、今回、゛おから7をP.
H.7.5〜8.5に調整した微アルカリ液に5〜1満
間浸漬した後、゛おから″″10娼に対し小麦粉1加部
〜1a部、澱粉30−冗部、水12〜28部、外に調味
料、膨張助剤を加えて混練、蒸煮し、柔か過ぎずまた弾
性があり過ぎるようなことのない餅状のものを得、これ
ら圧延ローラーによつて1〜3W!77!1WrInに
圧延してシート状に容易になる如くし、冷却、熟成の後
これを所定の大きさ形状に裁断し水分を13〜20%に
乾燥させてあられ生地をつくり次にこの生地を予熱し、
油揚げ又は焙煎し、味付けして、スナツク食品を製造す
る方法を発明したものである。As shown in Table 1, about 50% of the carbohydrates in "okara" are fibrous, which may cause the product to have a bad texture. In this invention, by pre-immersing the okara tau in a slightly alkaline salt solution, its fibers soften and swell, making the texture of the finished product more uniform and successfully improving the texture of the product. did. That is, P
.. The above objective could be achieved by immersing the sample in a slightly alkaline buffer solution (containing sodium bicarbonate, potassium bitartrate, and light) having a pH of 7.5 to 8.5 for 5 to 12 hours. (E) More than (
As a result of solving various problems based on the results of experiments in (a), (c), and (c) as well as research in (d), this time, we have developed okara 7 from P.
H. After soaking in a slightly alkaline solution adjusted to 7.5 to 8.5 for 5 to 1 hour, add 1 part to 1 part of wheat flour, 30 parts of starch, and 12 to 28 parts of water per 10 parts of okara. Seasonings and expansion aids are added to the outside, kneaded, and steamed to obtain a rice cake-like product that is neither too soft nor too elastic. Roll it to 77!1 WrIn so that it can be easily shaped into a sheet, cool it, age it, cut it into a predetermined size and shape, and dry it to a moisture content of 13 to 20% to make a hail dough. Preheat,
He invented a method for producing snack foods by frying or roasting them and seasoning them.
この方法に依れば゛おから2を多く使用してもl舌ざわ
りがよく、繊維質が多いためカサ、カサすることがなく
、小麦粉、澱粉と混じつて蒸煮すること柔か過ぎずまた
弾性が強過ぎない餅が出来、これを圧延してシート状に
して乾燥しても割れるようなことがなく、支障なく生地
を製造すること7が出来、豆乳独特のまろやかな甘味の
ある、美味なスナツク食品が出来るもである。According to this method, even if a large amount of okara 2 is used, it has a good texture, and because it has a lot of fiber, it does not become bulky or dry. A delicious snack food with a mellow sweetness unique to soy milk, which can be rolled into a sheet and dried without cracking, and the dough can be manufactured without any problems. It is possible.
Claims (1)
た微アルカリ液に5〜12時間浸漬し、後この“おから
”100部に対し小麦粉120〜180部、澱粉30〜
70部、水12〜28部、調味料、膨張助剤を、混練、
蒸煮し、餅状にしたものを圧延ローラーによつて1〜3
mm/mmの圧延しシート状にしたものを冷却、熟成し
、後にこれを所定の大きさ形状に裁断し水分13〜20
%に乾燥しあられ生地を製造し、次にこの生地を予熱し
、油揚げ又は焙煎し、味付けした、スナツク食品の製造
方法。1. Pour the “okara” in advance. H. Soak in a slightly alkaline solution adjusted to 7.5-8.5 for 5-12 hours, then add 120-180 parts of wheat flour and 30-180 parts of starch to 100 parts of this "okara".
Knead 70 parts, 12 to 28 parts of water, seasonings, and expansion aid,
Steamed and made into a rice cake shape, it is rolled 1 to 3 times using a rolling roller.
A rolled sheet of mm/mm is cooled and aged, and later cut into a predetermined size and shape with a moisture content of 13 to 20.
A method for producing a snack food, which comprises producing a dried aragonite dough of 1.5%, then preheating the dough, frying or roasting it, and seasoning it.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58035849A JPS6043096B2 (en) | 1983-03-07 | 1983-03-07 | Snack food manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58035849A JPS6043096B2 (en) | 1983-03-07 | 1983-03-07 | Snack food manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59162837A JPS59162837A (en) | 1984-09-13 |
JPS6043096B2 true JPS6043096B2 (en) | 1985-09-26 |
Family
ID=12453437
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58035849A Expired JPS6043096B2 (en) | 1983-03-07 | 1983-03-07 | Snack food manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6043096B2 (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5026568A (en) * | 1988-06-22 | 1991-06-25 | Lotte Company Limited | Soybean snack and a process for producing it |
JPH03285649A (en) * | 1990-04-03 | 1991-12-16 | Tsuyako Kume | Okara (tofu refuse) cake and production thereof |
JPH0626514B2 (en) * | 1990-10-25 | 1994-04-13 | 則男 久安 | Unohana food and its manufacturing method |
JP2857009B2 (en) * | 1993-02-23 | 1999-02-10 | 敷島製パン株式会社 | Baked confectionery and its manufacturing method |
BR112014015403B1 (en) * | 2011-12-22 | 2020-09-15 | Tania Maria Melnyczuk | METHOD OF PREPARING A CRUISING FOOD PRODUCT AND VACUUM FRYER |
JP7231951B2 (en) * | 2020-09-28 | 2023-03-02 | テジン ジーエヌエス カンパニー リミテッド | Method for improving physical properties of tofu using basic substance and tofu by the same |
-
1983
- 1983-03-07 JP JP58035849A patent/JPS6043096B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS59162837A (en) | 1984-09-13 |
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