JPH09205993A - Production of rice cake including tofu refuse - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject product which eliminates the unnatural feeling of tofu refuse at the time of eating and is pleasant to the taste and excellent in flavor by adding glutinous rice power to preparatively mixed tofu refuse, mixing it, forming the mixture to be in the shape of a rice cake drying it and then baking it. SOLUTION: After preparatively mixing tofu refuse, glutinous rice powder is added and mixed to this tofu refuse so as to make the mixing ratio of the tofu refuse and the glutinous rice powder is desirably 1:4 to 4:1 in a weight ratio. Next the mixture is formed in the shape of a rice cake, dried and then baked. The preparatively mixed tofu refuse and the glutinous rice power are desirably mixed and stirred by using a mixing means provided with a stirring part providing a clearance within a face orthogonal to a rotating direction for a rotation shaft provided freely rotating. In addition it is desired that compressed air is blown into tofu refuse at the time of preparatively stirring, to improve the disentagling of tofu refuse. In addition, it is desirable to press and press-harden the mixture of the tofu refuse and glutinous rice power to be in the volume ratio 1/2 to 3/4 and to give a steaming process and a kneading process to the mixture to form in the shape of a rice cake to obtain a fine- grained object in the shape of a rice cake.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing rice crackers containing okara, which contains mochi flour as a main component and okara as a main additive.

[0002]

[Prior Art] Rice crackers are made by kneading sticky rice and glutinous rice and baking them in a mold, cutting them into small dice, baking them or fried them in oil, cutting them into thin slices and drying them. After that, there are oysters baked. By the way, when tofu is produced, a large amount of tofu is generated. Most of the soybean protein has been extracted from this okara, but it still contains a lot of nutrients. Traditionally, okara was mainly consumed as feed for livestock such as cattle and pigs, but it has gradually been replaced by compounded feed, and the demand for okara has fallen sharply. It's coming. Furthermore, since okara contains a large amount of water, a large amount of energy is required for incineration, and it easily rots, and in summer it gives off a bad odor, which makes it very difficult to handle.

In order to effectively use such okara,
The inventors of the present application previously proposed a rice cracker containing okara, which contains mochi flour as a main component and okara as a main additive (Shukaikai 63-
28384 gazette). That is, this rice cake containing okara is prepared by adding okara, swelling powder, seasoning, sesame, etc. to rice cake flour, and mixing and mixing with a mixer (mixing means) 20 as shown in FIG. Is steamed, then kneaded into a rice cake shape and extruded into a bar shape, which is further stored in a refrigerator for dehumidification and drying, and then cut into a thin plate and baked.

[0004]

However, in the above-mentioned conventional method for producing rice crackers containing okara, when the rice snacks as a final product are eaten, the texture of the okara remains and a sufficient flavor is obtained. It had a problem that it could not be obtained. In other words, even if okara is mixed with dried fine powdered rice cake and stirred with a mixer, the okara aggregated with water is difficult to be subdivided. It is difficult to obtain the dispersed state. As a result, the agglomerated okara becomes rice crackers scattered in a granular form, and the texture of the okara remains.

The present invention has been made in view of the above-mentioned conventional problems, and an object of the present invention is to provide a method for producing a rice cracker containing okara which has a good mouthfeel and an excellent flavor.

[0006]

In order to achieve the above object, the method for producing rice cracker containing tofu according to the present invention is to stir the okara in advance and then add the mochi powder to the pre-stirred okara. It is characterized in that the mixture is mixed, then the mixture is made into a dough-like mixture, dried and then baked. In this way, by stirring only the okara in advance, a sufficient stirring force acts on the okara, and the okara aggregated with water is subdivided and loosened. After that, since the mochi flour is added to and mixed with the finely divided okara, the mochi flour and the okara are mixed almost uniformly. Therefore, the okara is evenly dispersed in the rice cracker as the final product, and the touch of the okara is lost. At this time, when the mixing ratio of the okara to the rice cake flour is 1: 4 to 4: 1 by weight, the rice cracker has an appropriate hardness and the difficulty in chewing when eating is eliminated. Is obtained.

Preliminary stirring of the above-mentioned okara is carried out by using a mixing means having a rotating shaft which is rotatably provided and having a stirring portion in which a gap is provided in a plane substantially orthogonal to the rotating direction on the rotating shaft. When mixing and stirring the okara and the rice cake flour, the mixture of the okara and the rice cake flour is subdivided and agitated as it passes through the gap of the rotating stirring unit. It is possible to efficiently loosen the aggregated okara, and to efficiently make the okara and the rice cake flour into a more uniform mixed state. Furthermore, when performing preliminary stirring, it is advisable to blow compressed air into the okara. In this way, the condensed okara will be quickly loosened by the compressed air blown inside, and the okara loosening effect will be improved. Is improved.

[0008] Further, a mixture of okara and rice cake powder is pressed and solidified, and then formed into a rice cake shape through a steaming step and a kneading step, whereby a finely-divided rice cake in which a uniform dispersion state of okara is maintained. A substance can be obtained. That is,
If the mixture is pressurized and pressed before the steaming process, the rice cake flour containing water will not flow out during the steaming process and will remain in the shape when pressed. , The whole is steamed well. As a result, the product that has undergone the kneading step is maintained in a uniformly dispersed state of the okara, and becomes a fine rice cake-like product. In the pressurization before the steaming step, it is desirable to press and solidify the mixture of okara and rice cake flour in a volume ratio range of 1/2 to 3/4.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to the drawings. FIG. 1 shows a process for producing a rice cracker according to the present embodiment, which is a mixing process A in which okara and rice cake powder are mixed to obtain a dough powder (mixture), and the dough powder is pressed to obtain a dough mass. Pressure molding step B, steaming step C of steaming the dough mass, kneading step D of kneading the steamed dough mass to obtain a rice cake-like rice cake dough, cooling / drying step E of cooling the rice cake dough to remove moisture A cutting step F for obtaining a dough piece having an appropriate shape from a dried rice cracker dough, and a baking step G for baking the dough piece to make a rice cracker.

First, in the mixing step A, for example, as shown in FIG.
Using a mixer (mixing means) 2 as shown in (1), rice cake powder, which is the main raw material for rice crackers, and okara, which is a main additive, are mixed. The mixing procedure at this time is as follows. In advance, only okara is put into the mixing container 3 by an appropriate powder supply means (not shown), and the stirring shaft (rotating shaft) 4 rotatably provided inside the mixing container 3 is appropriately driven. By rotating by means 5, the introduced okara is stirred (preliminary stirring A ₁ ). Since the stirring shaft 4 is provided with a plurality of stirring rods (stirring portions) 6 extending from the outer circumference of the stirring shaft 4 in the radial direction at predetermined intervals in the axial direction of the stirring shaft 4, the moisture content in the mixing container 3 is reduced. The okara which contains and agglomerates is divided by passing through the gaps between the stirring bars 6. After that, the rice cake powder is added with stirring (mixing stirring A ₂ ). The tofu that is being stirred is subdivided in the mixer 2 and is sufficiently loosened,
When rice cake powder is added to and mixed with the okara in this state, a dough powder in which the okara and the rice cake powder are uniformly dispersed and mixed is obtained.

At this time, the hardness of the product is adjusted by appropriately changing the amount of the okara to be mixed, and the difficulty of chewing which occurs when the okara is mixed with non-glutinous rice flour or wheat flour and baked is eliminated. . In other words, 80 wt% okara to rice cake flour
If the content is more than 20%, the hardness of the baked rice cracker becomes high and it becomes difficult to chew. On the other hand, if it is less than 20% by weight, the effect of adding okara to rice crackers becomes insufficient. Therefore, the mixture ratio of okara and rice cake powder is 80 to 20 wt% and the remaining amount of okara is almost the same, that is, the weight ratio is 1: 4 to 4: 1.
Is good. In particular, the mixing ratio of okara and mochi flour is preferably about 60 to 40 wt%.

When the okara and the rice cake flour are mixed, sodium glutamate, salt, sugar, calcium, swelling powder, other seasonings and auxiliary additives such as sesame seeds may be appropriately added if necessary. Usually, the amount of auxiliary additives added is about 5 g of swelling powder and about 1 g of sesame seeds per 1 kg of mixed powder of rice cake powder and okara, and calcium is usually 12-25.
g is added. Also, for example, a curry-flavored rice cracker can be obtained by mixing an appropriate amount of curry powder as a seasoning.

Next, the dough powder obtained in the above-mentioned mixing step A is pressed by a pressure molding device 7 as shown in FIG. 3, for example. That is, in the press-molding step B, the dough powder is stored in the cylindrical container 8, and the pressurizing unit 9 provided in contact with the inner peripheral surface of the cylindrical container 8 and vertically movable. By moving 9 ′ toward each other, pressure is applied to the dough powder, and the dough powder is pressed into a shape corresponding to the cylindrical container 8 and the pressurizing parts 9, 9 ′ to obtain a dough mass.

Here, if the dough powder is excessively compacted until it exceeds 1/2 of the volume in the powder state, steam will not sufficiently flow to the inside of the dough mass in the next steaming step,
On the other hand, if it is not compacted by 3/4 or more, the pressure is insufficient and the rice cake powder, which is easily liquefied in the next steaming step, has fluidity and the vicinity of the outer peripheral surface of the dough mass is likely to collapse. Therefore, the dough powder may be pressed and solidified by pressurizing it in the range of 1/2 to 3/4 of the volume in the powder state, and about 2/3 is particularly preferable.

The dough mass obtained in the pressure forming step B is steamed in an appropriate steamer in the steaming step C. In this step C, after the dough mass is placed in the steamer installed inside the steamer, the steam inside the steamer steam-heats the steamed mass of dough in the steamer.
At this time, since the material is appropriately pressed and solidified by the pressure molding as described above, the shape of the dough mass is substantially maintained even after the steaming step, and the entire material is steamed well.

If the press-molded dough mass has a large shape, steam passage holes are provided in the dough mass at appropriate intervals. Further, instead of forming the steam circulation holes, a dough-shaped dough mass can be formed in the pressure forming step. In this dumpling-shaped dough mass, for example, as shown by the dotted line in FIG. 3, a hemispherical concave portion is formed on the dough powder side housed in the cylindrical container 8, and such a pressure molding device 7 is used. It is obtained by performing pressure molding. The dough mass formed in this manner passes through the space between adjacent dough masses, and steam flows. Therefore, all the dough masses are steamed evenly in contact with the steam, and a large amount of dough masses are steamed at one time, which contributes to improvement in productivity.

Next, in the kneading step D, the dough mass steamed in the previous steaming step C is kneaded by a conventionally known stick kneader. By kneading the dough in this way, the dough mass is finished into a rice cake-shaped rice cracker dough having a stickiness in an appropriate water content state. After that, the above rice cake dough is
For example, as shown in FIG. 4, the storage space 11 has a ring-shaped mochi shape.
Put in 10 and store in refrigerator for a certain period. The storage in the refrigerator is usually carried out by cooling to 3 to 5 ° C. for 1 to 2 days, and during this cooling process, the rice cracker dough is dehumidified and dried and hardened. By passing through this cooling / drying step E, the rice cracker dough is aged, and the rice cracker as a final product is given a flavor.

Next, the rice cracker dough that has undergone the cooling / drying step E is taken out from the rice cake mold, and the rice cracker dough pieces are obtained by an appropriate cutting means. The cutting method at this time is, for example, as shown in FIG. 5, the ring-shaped rice cracker dough 12 taken out from the rice cake mold 10 is rotated at a constant speed, and an appropriate cutting tool is applied to the outer peripheral surface of the rice cracker dough 12. A strip-shaped shaving 14 is cut out by pressing 13 and the shaving 14 is cut by an appropriate cutting means (not shown).
It is for cutting into a thin plate-shaped rice cracker dough piece 15. By performing such cutting, a rice cracker dough piece can be easily obtained from a ring-shaped rice cracker dough in a short time without leaving any excess.

Then, the cut rice cracker dough pieces are baked so that the surface thereof becomes a fox color. A seasoning liquid such as soy sauce is applied to the rice cracker dough pieces, which is dried, and then the rice cracker dough pieces are fried with an edible oil such as salad oil to make a rice cracker. Finally, the rice cracker is packaged as a product with a desiccant. The rice cracker obtained by the above-mentioned manufacturing method is as shown in FIG. In this rice cracker 1, since the okara is uniformly dispersed and mixed in the dough powder in the mixing step A, the rice cracker 1
The finely-divided okara is uniformly dispersed without remaining as granules inside. For this reason, the rice cracker 1 has no texture of okara, and can be eaten as a rice confection excellent in flavor.

Such rice crackers containing okara are listed in Table 1 below.
As shown in (1), the sugar content of rice crackers can be lowered and the contents of lipids, proteins and fibers can be increased, and it has an excellent function as a health food.

[0021]

[Table 1]

The present invention is not limited to the above-described embodiment. For example, in the preliminary stirring A ₁ of the mixing step A, the compressed oak is forcedly fed into the mixing container 3 to stir the okara,
You can also improve the effect of loosening okara. Also,
The stirring section 6 of the mixer 2 has, for example, a plurality of horizontal bars extending in the radial direction of the stirring shaft 4 and a plurality of vertical bars extending parallel to the axial direction of the stirring shaft 4 in a lattice structure. It is also possible to use one. In such a case, the okara in the mixer is a stirrer 6 consisting of only horizontal bars.
It is more fragmented than. Therefore, the time required to uniformly stir the okara and the rice cake powder is shortened, and the dough powder after stirring becomes a mixture of the okara and the rice cake powder more uniformly.

[0023]

As described above, according to the production method of the present invention, the okara is pre-stirred, then the pre-stirred okara is added and mixed, and then the mixture is made into a dough-like shape. Since it is baked after drying, the rice cake flour and the okara can be mixed almost uniformly. Then, since such a mixture is steamed, dried, and then baked, there is no resistance to okara when eaten, and a rice cracker having the same texture as a normal rice cracker can be obtained.

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing a manufacturing process of a rice cracker according to an embodiment of the present invention.

FIG. 2 is a cross-sectional view showing a mixer according to the above embodiment.

FIG. 3 is a cross-sectional view showing the main parts of the pressure molding device according to the above embodiment.

FIG. 4 is a perspective view showing a rice cake mold according to the above embodiment.

FIG. 5 is a perspective view showing a method for cutting rice cracker dough according to the above embodiment.

FIG. 6 is a perspective view of a rice cracker according to the above embodiment.

FIG. 7 is a cross-sectional view showing a conventional mixer.

[Explanation of symbols]

 1 Rice cracker (rice cake containing okara) 2 Mixer (mixing means) 4 Stirring shaft (rotating shaft) 6 Stir bar (stirring part)

Claims (6)

[Claims] 1. Okara soup, which is characterized in that okara is pre-stirred, then mochi powder is added to and mixed with the pre-stirred okara, and the mixture is then dried into a mochi-like form and then baked. Method of manufacturing rice crackers. 2. The method for producing a rice cracker containing okara according to claim 1, wherein the mixing ratio of the okara to the rice cake flour is 1: 4 to 4: 1 by weight. 3. Preliminary stirring of the above-mentioned okara by using a mixing means having a rotating shaft provided rotatably and having a stirring portion provided with a gap in a plane substantially orthogonal to the rotating direction on the rotating shaft. The method for producing a rice cracker containing okara according to claim 1 or 2, further comprising: 4. The method for producing a rice cracker containing okara according to claim 1, wherein compressed air is blown into the okara during the preliminary stirring. 5. The mixture according to claim 1, 2, 3 or 4, wherein the mixture of okara and rice cake flour is pressed and solidified and then formed into a rice cake shape through a steaming step and a kneading step. A method of manufacturing rice crackers containing okara. 6. The method for producing a rice cracker containing okara according to claim 5, wherein the mixture of the okara and rice cake flour is compacted in a volume ratio of 1/2 to 3/4. .