JPH03224458A - Production of spongy cake of bean-cured refuse - Google Patents

Abstract

PURPOSE:To obtain the title spongily and finely roasted, healthy and tasty cake by blending dried powder of bean-curd refuse with frothed egg in a fluidized state, putting the fluidized mixture into a mold and roasting. CONSTITUTION:100 pts.wt. dried powder of bean-curd refuse as a main raw material is blended with preferably 300-500 pts.wt. frothed egg in a fluidized state to give a fluidized mixture. Then the fluidized mixture is poured into a mold and roasted to give the objective cake.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a spongy okara cake using okara, which is produced as dregs during tofu production, as a main ingredient, and is particularly healthy. , relates to a method for producing a spongy bean curd cake that is fluffy, finely baked, and delicious. In recent years, there has been a demand for health foods with reduced sweetness and nutritional value, and the cake produced by the present invention meets these demands and can be used as a healthy snack food for relaxing tea time and the like.

[Conventional technology]

Generally known cakes are manufactured by using wheat flour or starch as the main ingredient, mixing them with sugar, eggs, butter, milk, fresh cream, and various other auxiliary ingredients, and baking the mixture in a baking oven or the like.

[Problem that the invention seeks to solve]

Generally speaking, kara refers to tofu shell, which is the leftover residue produced during tofu production.It contains vegetable protein and a small amount of fat, and is mostly used as feed for livestock. The most common food using okara is Unohana iri, which is cooked in cooking oil and served with fish and vegetables, and is only used to a small extent as Unohana sushi, Unohana sushi, etc., and is especially used as the main ingredient in cakes. There is no use as such.

The purpose of the present invention is to provide a method for producing a delicious spongy okara cake that is healthy, fluffy, finely baked, and delicious, using okara instead of conventional wheat flour or starch as the main ingredient.

[Means for solving problems]

In order to achieve the above-mentioned object, according to the present invention, dried okara powder is used as the main raw material, and this is added and mixed into a foamed fluid egg to form a fluid mixture, and this fluid mixture is molded into a mold. It is characterized by pouring and baking.

Hereinafter, the present invention will be specifically explained in detail.

The dried okara powder used in the present invention is produced by drying okara produced during tofu production using a dryer or the like, and then grinding it into sand using a mill.

In addition, a whipped fluid egg is produced by, for example, breaking a chicken egg, taking out the contents, and stirring the egg vigorously using a whisk or the like to foam it.

In the present invention, the above-mentioned dried okara powder is added to the whipped fluid egg in a ratio of, for example, 300 to 500 parts by weight of the whipped fluid egg to 100 parts by weight of the dried okara powder to form a fluid mixture. Pour this fluid mixture into a mold of any shape, and heat it in an oven for example 170 tons.
: It is characterized by baking for about 20 minutes at different temperatures.

The above fluid mixture further contains baking powder, flavors (cocoa, capocha, matcha, cheese, carrot powder, etc.), milk, salt, butter brandy, sugar,
Any auxiliary materials such as honey, walnuts, adzuki beans, etc. can also be included in any amount.

In actual practice, the present invention is carried out as follows.

Preparation of C-base powder] First, an appropriate amount of milk is added and mixed to dry okara powder mixed with an appropriate amount of common salt while stirring to moisten the dry okara powder. Next, auxiliary materials such as baking powder and flavors are added and mixed to prepare a base powder.

[Preparation of whipped fluid egg]

Separately from the above-mentioned base powder, an arbitrary number of eggs are broken to extract the contents, auxiliary materials such as honey are added thereto, and the mixture is vigorously stirred and foamed using a whisk to prepare a foamed fluid egg.

[Preparation of fluid mixture, etc.]

Lightly mix the above-mentioned base powder and auxiliary ingredients such as butter and brandy in the above-mentioned whipped fluid egg to obtain a fluid mixture, put this into a mold, and heat it in an oven etc. at a predetermined temperature and time. Baked, spongy bean curd cake is produced.

[Function] Since the present invention uses okara, which is a health food, as the main raw material, a healthy cake can be produced.

Moreover, the okara is a powder ground into sand, and this is mixed with the whipped fluid egg and baked.
The resulting cake is spongy, fluffy, finely baked, and delicious.

[Embodiments of the invention]

Hereinafter, the present invention will be specifically explained in detail with reference to Examples.

Example 1 0.5 g of common salt was added to 180 g of dried okara powder and mixed. Add 150 cc of milk to this mixture while stirring to moisten it. Add to this wet mixture 25 g of Beichigyu powder, 70 g of cocoa powder, and 10 g of crushed walnuts.
Add 0g and mix to prepare base powder.

Separately, 18 chicken eggs are broken, the contents are taken out, 250 g of sugar and 3 tablespoons of honey are added thereto, and the eggs are vigorously stirred with a whisk to prepare a foamed, fluid egg. Add to this the base powder and 30% butter.
0 g and 3 tablespoons of brandy were mixed together to obtain a fluid mixture, which was poured into a box-shaped mold and baked in an oven at a temperature of 170° C. for about 20 minutes to produce a cocoa-style spongy okara cake.

Example 2 0.5 g of common salt was added to 180 g of dried okara powder and mixed. Add 150 cc of milk to this mixture while stirring to moisten it. Further, 25 g of baking powder and 70 g of capocha powder are added and mixed to this wet mixture to prepare a base powder.

-1 Separately, crack 18 chicken eggs and take out the contents, add 200 g of sugar and 3 tablespoons of honey, and stir vigorously with a whisk to prepare a foamed fluid egg. Add to this the base powder and 30% butter.
0 g and 3 tablespoons of brandy are mixed together to obtain a fluid mixture, which is poured into a box-shaped mold and baked in an oven at a temperature of 170° C. for about 20 minutes to produce a Kapocha-style spongy okara cake.

Example 3 0.5 g of common salt was added to 180 g of dried okara powder and mixed. Add 150 cc of milk to this mixture while stirring to moisten it. Add and mix 25 g of baking powder and 2 tablespoons of matcha powder to this wet mixture to prepare a base powder.

Separately, crack 16 chicken eggs and take out the contents, add 240 g of sugar and 3 tablespoons of honey, and stir vigorously with a whisk to prepare a foamed, fluid egg. Add to this the base powder and 300g of butter.
, 70g of boiled red bean paste and 3 tablespoons of brandy were mixed together to obtain a fluid mixture.Pour this into a box-shaped mold and bake in an oven at 170℃ for about 20 minutes to make a matcha-style spongy okara cake. Manufacture.

Example 4 1 g of common salt was added to 180 g of dried okara powder and mixed. Add 150 cc of milk to this mixture while stirring to moisten it. Add and mix 25 g of baking powder to this wet mixture to prepare a base powder.

Separately, 16 chicken eggs are broken, the contents are taken out, 200 g of sugar and 3 tablespoons of honey are added thereto, and the eggs are vigorously stirred with a whisk to prepare foamed fluid eggs. Add to this the base powder and 300 g of butter.
g, cream cheese 180g.

Lightly combine 3 tablespoons of brandy and the grated rind of 1 lemon to obtain a fluid mixture. Pour this into a box-shaped mold and heat in an oven at 170℃ for about 2 hours.
Bake for 0 minutes to produce a cheese-like spongy okara cake.

Example 5 0.5 g of common salt was added to 180 g of dried okara powder and mixed. Add 150 cc of milk to this mixture while stirring to moisten it. Add and mix 25 g of baking powder to this wet mixture to prepare a base powder.

Separately, crack 18 chicken eggs, remove the contents, add 240 g of sugar and 3 tablespoons of honey, and stir vigorously with a whisk to prepare a foamed, fluid egg. This was lightly combined with the base powder and 150 g of grated carrots to remove moisture, to obtain a fluid mixture, which was poured into a box-shaped mold and baked in an oven at a temperature of 170°C for about 20 minutes. A carrot-like spongy okara cake is manufactured.

〔Effect of the invention〕

The above-mentioned present invention uses dried okara powder as the main raw material, and this is added and mixed into the whipped fluid egg.
A delicious spongy okara cake that is healthy, fluffy and finely baked can be produced, and is a practically useful invention.

Claims (4)

[Claims] (1) Dry okara powder is the main raw material, and this is added and mixed into the whipped fluid egg to form a fluid mixture;
A method for producing a spongy okara cake, which is characterized by pouring this fluid mixture into a mold and baking it. (2) The manufacturing method according to claim 1, wherein baking powder is contained in the fluid mixture. (3) The manufacturing method according to claim 1, wherein a flavor is contained in the fluid mixture. (4) The manufacturing method according to claim 1, wherein 300 to 500 parts by weight of whipped fluid egg is mixed with 100 parts by weight of the dried okara powder.