JPH01256360A - Flavoring food and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a flavoring food having high nutritive value, keeping the flavor and taste of a food in the natural state, by mixing dried bean curd refuse with a food material having flavor and taste and drying the mixture. CONSTITUTION:Bean curd refuse having high water content is dried to a water- content of <=10% with a high-speed stirring drier. The obtained dried bean curd refuse is mixed with chopped flavoring material such as vegetables (e.g. onion), citrus fruits (e.g. Chinese lemon or lemon), matsutake mushroom, etc., and further added with a proper amount of water. The obtained mixture is dried to a water-content of <=10% by heating at a specific temperature, e.g. about 70-80 deg.C under agitation.

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a flavored food that captures the aroma and taste of vegetables such as onions, citrus fruits, etc. in their natural state, and a method for producing the same.

(Prior Art) As is well known, the okara produced when soy milk is squeezed during tofu production contains high-quality proteins and fats, including essential amino acids, and is easily digested and absorbed.
Although it is preferable as a food, it is mainly used as feed for dairy cows and the like, and its use as a normal food is limited at present.

The present inventor has attempted to use okara, which is an effective resource, as a raw material for confectionery and the like while it is still fresh and in the form of a dry powder.

As mentioned above, the scope of use of okara is very limited.

(Problems to be Solved by the Invention) The present invention utilizes the unique properties of okara to produce onion, yuzu,
Through experiments, we confirmed that sea urchins can capture the aroma and taste of lemon, matsutake mushrooms, etc. in their natural state, expanding the field of use of okara as a completely new food, and developing a new way to capture the aroma and taste of okara in its natural state. The present invention provides a flavored food that can be preserved.

(Means for Solving the Problems) The present invention provides dried okara, and this dried okara,
The material with fragrance, that is, the material with aroma and taste, is subdivided and mixed into the porous part of the dried okara by drying it at a predetermined temperature while mixing and stirring the water and solids. It is characterized by scales that naturally capture the aroma and taste of the ingredients.

(Function) According to the present invention, the aroma and taste of materials having flavoring agents, such as vegetables such as onions, citrus fruits such as yuzu and lemon, and foods such as matsutake mushrooms, can be collected in their natural state in dried okara. This flavored food can be used as seasonings and sauces for the table.

(Example) Hereinafter, an example of a flavored food that captures the unique aroma and taste of food using the dried okara of the present invention will be described.

First, the dried okara used in the present invention will be explained.

Dried okara can be produced using a high-speed stirring dryer developed by the applicant company. That is, FIG. 1 shows a schematic diagram of the FT type high-speed dryer, in which raw okara with a high moisture content (water content of about 85%) supplied to a raw material tank 1 is fed by a raw material supply screw 2. , and put into the stirring type dryer 4. The stirring dryer 4 is constantly supplied with hot air of approximately 500 to 520° C., which is generated by the hot air generating furnace 3 and whose temperature is appropriately controlled.

The input okara raw material is stirred at high speed by a stirring blade and turned into fine particles, whose surface area becomes an effective evaporation area and is efficiently dried.

In this case, during the period when the water adhering to the surface of the fine particles of okara evaporates, that is, during the surface evaporation period, the temperature of the gas that comes into contact with the okara does not exceed 60-65°C, so the okara will not burn. Drying is carried out safely and rationally without deterioration.

Moisture from the bean curd curd is exhausted to the atmosphere by an exhaust fan 7, and dried bean curd curd is collected by a cyclone 5 and taken out by a rotary valve 6 and a product take-out screw 8.

In this way, the dried okara obtained can be made into a dry powder with a moisture content of 10% or less from raw okara with a moisture content of 85% without damaging the excellent residual components. Dried okara, which is okara, can be processed into ultra-fine powder as needed, from coarse powder to 60 mesh powder or 300 mesh powder, depending on the usual use.

Next, an example of an onion flavored food (hereinafter referred to as onion beans) that captures the aroma and taste of onion, etc. in dried okara will be described.

In the present invention, the dried okara used has a moisture content of 8% in the form of coarse okara powder, and the onion has a moisture content of around 92% in the grated state.

That is, Moisture Weight Dry okara 8% 12 kg grated onion Approximately 92% 40 kg dried okara and grated onion are mixed well and dried.

In this case, by using the high-speed stirring dryer mentioned above, the dried okara and grated onion are mixed and stirred, and at this time, hot air at 70 degrees Celsius is applied for about 1 minute to enhance the aroma of onion. A flavored food product was obtained in which flavor and flavor were captured in dried okara.

It is thought that only the moisture in the onion is driven out by the hot air drying applied during this mixing and stirring, and the aroma and taste are absorbed and collected in the porous parts of the dried okara.

Approximately 15 kg of this flavored food in the form of onion beans was obtained with a water content of 10% from 12 kg of the dried okara and 40 kg of grated onions.

Regarding the moisture content of dried okara, an example using 8% was shown, but if it is less than about 15% and more than 5%, it is possible to obtain a flavored food that captures the aroma and taste of onions. Also, regarding the ratio of the amount of dried okara to grated onion, there is no problem even if the amount of dried okara is increased.

The onion beans thus obtained as a flavored food can be appropriately ground into 8 to 300 mesh pieces depending on the purpose and used as a food flavoring agent, bulking agent, etc. Flavored foods, which are dry powders that have been collected in their natural state and pulverized, have excellent water absorption and water retention properties, and have a high affinity with oil.

Food test results showing the content per 100 g of sample of the flavored food (product name: onion/bean powder) obtained according to the examples of the present invention (test date: February 24, 1963 -
March 4th, testing period, Ishikawa Preventive Medicine Foundation).

Moisture 9.9g Ash 4.3g Protein 18.9g Lipid 10.5g Carbohydrate 30.9g Fiber 25.5g Heat It 290Kcal Calcium 350mg Potassium 1200mg From the above test results, the sugar content is lower than that of dried okara. It can be seen that the quality content is increasing.

Flavored food for disaster relief facilities: Grate perilla leaves, add an appropriate amount of water, mix and stir this with dried okara, and apply hot air at 70 degrees to create the fragrance and taste of perilla leaves. We were able to obtain dried okara.

In this case, the ratio of each blend is 10% by weight of dried okara.
kg (moisture 8%), Shiso leaf weight 10kg (moisture 87%)
%), the weight of water added to grated perilla leaves was 5 kg, and the mixture was dried with hot air at around 350°C in the high-speed stirring dryer used in the production of dried okara. Ruokara is given hot air at a temperature of 60 to 70 degrees, and is used as a seasoned flavored food with a water content of 7 to 8% and a heavy ffi 1.
2.5 kg of product was obtained.

In the case of shiso leaves, water is added because the moisture in grated shiso leaves is in the fibers, and by adding water, the scent and taste of shiso leaves are extracted and absorbed into the dried okara. This is to help the effect of

Spicy food for yuzu Peel and grate the thick skin of yuzu, mix it with dried okara (using a high-speed agitation dryer), and dry the dried okara containing this yuzu at a temperature of 60 to 70 degrees. By applying hot air, we were able to obtain dried okara that captured the aroma and taste of yuzu.

In this case, a product with a moisture content of 7 to 8% and a weight of 16.1 kg was obtained as a flavored food for yuzu from 12 kg of dried okara (8% moisture) and 20 kg of yuzu (88% moisture). .

As described above, when obtaining the flavored foods of each example, a high-speed stirring dryer for producing dried okara was used, and a
By hot air treatment at ~70 degrees, the natural aroma and taste of each flavored food can be captured in the dried okara, and the dried okara can absorb the natural aroma and taste of various foods. We were able to confirm that it has the property of absorbing moisture.

As examples, we have described flavored foods using onions, perilla leaves, and yuzu, and their production methods.The porous part of dried okara is a material suitable for collecting aromas and tastes, and yuzu and
Grate the outside lemons and other citrus fruits in the same way.
By drying with hot air at 60 to 70 degrees while mixing and stirring with dried okara, a flavored food that captures the scent and taste of each citrus fruit can be obtained.

It is also possible to use matsutake mushrooms, which have a good flavor, as a flavored food.In this case, the aroma and taste of matsutake mushrooms can be enhanced by cutting them into small pieces and drying them with hot air while mixing and stirring, similar to drying okara. It can be collected in dried okara.

As described above, in the present invention, unlike conventional flavored foods,
Using dried okara, the proteins contained in this dried okara were mixed as they were, and a highly nutritious product with a unique aroma and taste as a flavored food could be obtained.

Further, the flavored food according to the present invention has a water content of about 7 to 8%, and therefore can be stored for a long period of time without spoiling.

(Effects) The present invention has found a unique use in which dried okara can capture the natural aroma and taste of various products, thereby improving the aroma and taste of various foods and the nutritional value of dried okara. It has the effect of providing a new and excellent flavored food with the following properties.

[Brief explanation of the drawing]

FIG. 1 is a schematic explanatory diagram of a high-speed dryer for producing dried okara. ■...Raw material tank, 3...Hot air generating furnace body, 4...
Drying machine, 5...Cyclone, 8...Dried okara removal screw. Figure 1

Claims (2)

[Claims] (1) A flavored food product characterized by capturing the aroma and taste of a natural food material obtained by mixing and drying dried okara and a food material having a scent and taste. (2) Food ingredients with a unique aroma and taste are finely divided into dried okara, and the moisture and solids are mixed together and dried at a predetermined temperature while stirring. A method for producing flavored foods characterized by capturing flavor in dried okara.