JPH1052233A - Processed food and its production - Google Patents
Processed food and its productionInfo
- Publication number
- JPH1052233A JPH1052233A JP8227599A JP22759996A JPH1052233A JP H1052233 A JPH1052233 A JP H1052233A JP 8227599 A JP8227599 A JP 8227599A JP 22759996 A JP22759996 A JP 22759996A JP H1052233 A JPH1052233 A JP H1052233A
- Authority
- JP
- Japan
- Prior art keywords
- food
- devil
- tongue
- processed food
- bean
- 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.)
- Pending
Links
- 235000021067 refined food Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 21
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 20
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 9
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000004455 soybean meal Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 15
- 235000010485 konjac Nutrition 0.000 claims description 14
- 239000000252 konjac Substances 0.000 claims description 14
- 235000013527 bean curd Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000005911 diet Nutrition 0.000 abstract description 7
- 230000037213 diet Effects 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 6
- 235000012424 soybean oil Nutrition 0.000 abstract description 4
- 239000003549 soybean oil Substances 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 6
- 244000106264 Opuntia compressa Species 0.000 abstract 6
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 6
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 6
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 6
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 6
- 235000001497 healthy food Nutrition 0.000 abstract 2
- 244000056139 Brassica cretica Species 0.000 abstract 1
- 235000003351 Brassica cretica Nutrition 0.000 abstract 1
- 235000003343 Brassica rupestris Nutrition 0.000 abstract 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000010460 mustard Nutrition 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 235000021264 seasoned food Nutrition 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 235000012046 side dish Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- -1 about 50% by weight Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は加工食品およびそ
の製造方法、詳しくはおからまたは豆かすにこんにゃく
原料を混ぜ合わせ固めて成型した加工食品およびその製
造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food and a method for producing the same, and more particularly, to a processed food obtained by mixing and solidifying raw materials of okara or soybean meal and konjac and a method for producing the same.
【０００２】[0002]
【従来の技術】従来のこの種の加工食品に類似したもの
としては豆腐、こんにゃく等が挙げられる。豆腐は大豆
を水に浸した後、すり潰し、これを釜で加熱し、煮詰め
る。そして、この煮詰めた大豆を絞ることでその液分を
抽出する。この液に苦りを混ぜて固め、豆腐が作製され
る。大豆を絞った際の絞りかすが、おからである。ま
た、大豆を圧縮し大豆油をとった後の大豆かすを釜で煮
詰めることで、豆腐を作製することもできる。2. Description of the Related Art Tofu and konjac are similar to conventional processed foods of this type. Tofu is prepared by immersing soybeans in water, grinding it, heating it in a kettle and boiling it down. Then, the liquid component is extracted by squeezing the boiled soybean. This liquid is mixed with bitterness and hardened to produce tofu. Marc when soy is squeezed is okara. Also, tofu can be prepared by compressing soybeans and taking up soybean oil and boiling down the soybean meal in a kettle.
【０００３】ところで、近時、ダイエットブームに鑑
み、健康食品としておから等が見直されてきている。ま
た、こんにゃくも低カロリー食品として人気がある。In recent years, in consideration of the diet boom, okara and the like have been reviewed as health foods. Konjac is also popular as a low-calorie food.
【０００４】[0004]
【発明が解決しようとする課題】これらの点に鑑み、発
明者は、これらの食品の他に新規な健康食品、加工食品
を開発せんと研究した結果、おからまたは豆かすとこん
にゃく原料からなる新規な加工食品を得た。In view of these points, the inventor of the present invention has studied the development of novel health foods and processed foods in addition to these foods. As a result, the inventors have developed okara or soybean meal and konjac raw materials. A new processed food was obtained.
【０００５】[0005]
【発明の目的】すなわち、この発明は、お総菜として好
適な加工食品を提供することを、その目的としている。
また、この発明は、ダイエット食品として好適な低カロ
リーの健康食品を提供するものである。また、その製造
方法を提供することを目的とするものである。That is, an object of the present invention is to provide a processed food suitable as a side dish.
The present invention also provides a low-calorie health food suitable as a diet food. It is another object of the present invention to provide a method of manufacturing the same.
【０００６】[0006]
【課題を解決するための手段】請求項１に記載の発明
は、おからまたは豆かすと、こんにゃく原料とを混ぜ合
わせて固めた加工食品である。The invention according to claim 1 is a processed food obtained by mixing okara or soybean meal with konjac raw materials and hardening the mixture.
【０００７】請求項２に記載の発明は、おからまたは豆
かすと、こんにゃく原料とを所定の割合で混ぜ合わせ、
その後これをにがりで固めることにより加工食品を製造
する加工食品の製造方法である。おからとこんにゃく原
料とは例えば重量比で略１／２ずつ混ぜ合わせるものと
する。詳しくはこんにゃく芋の皮をむいて洗い、煮たも
のに、おからまたは豆かすを適量加え、ミキサーで混ぜ
合わせる。さらに、これに苦汁を適量加えて、固め、成
型するものである。According to a second aspect of the present invention, okara or soybean meal is mixed with konjac raw materials at a predetermined ratio.
Thereafter, this is a method for producing a processed food, in which the processed food is produced by hardening this with bittern. Okara and konjac raw materials are mixed, for example, by approximately 1/2 by weight. For details, peel the konjac potato, wash it, add the appropriate amount of okara or bean cake to the boiled one, and mix with a mixer. Further, an appropriate amount of bittern is added to the mixture, and the mixture is hardened and molded.
【０００８】[0008]
【作用】請求項１に記載の発明に係る加工食品は、お総
菜として、また、ダイエット食品として有用である。こ
んにゃく分での低カロリーによる。The processed food according to the first aspect of the present invention is useful as a side dish and as a diet food. Due to low calories in konjac.
【０００９】請求項２に記載の発明によれば、簡単に加
工食品を製造することができる。また、安価にこの加工
食品を製造することができる。According to the second aspect of the invention, processed food can be easily produced. In addition, this processed food can be manufactured at low cost.
【００１０】[0010]
【発明の実施の形態】以下、この発明に係る加工食品の
一実施例を説明する。この加工食品は、以下の材料を用
いて以下に示す方法で製造するものである。すなわち、
使用する材料は、おから、または、大豆油を絞った後の
豆かすを重量比で５０％程度、こんにゃく玉（粉末）ま
たは皮をむき洗ったこんにゃく芋を煮たもの（こんにゃ
く原料）を５０％程度とする。この割合は適宜変更する
ことができる。これらを容器（ミキサー）に入れて混ぜ
合わせる。十分に撹拌する。そして、苦汁（にがり）を
適量この容器にさらに入れる。にがりで固めるものであ
る。したがって、適当な形状、大きさの容器にこの混ぜ
合わせたものを入れてにがりで固めても良い。なお、適
宜加熱するものとする。この結果として所望の加工食品
を得ることができる。この加工食品は、材料がおから、
こんにゃく原料を主体とするため、低カロリーであっ
て、健康食品、ダイエット食品として用いることができ
る。また、この加工食品をお総菜として用いることがで
きる。例えば煮物、おでん材料等としても用いることが
できる。DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the processed food according to the present invention will be described below. This processed food is manufactured by the following method using the following materials. That is,
The ingredients used are okara or soybean oil after squeezing soybean oil, about 50% by weight, and konjac balls (powder) or konjac potatoes that have been peeled and washed (konnyaku ingredients). %. This ratio can be changed as appropriate. These are put in a container (mixer) and mixed. Stir well. Then, an appropriate amount of bittern (bittern) is further put into this container. It is hardened with bittern. Therefore, the mixture may be put in a container having an appropriate shape and size and hardened with bittern. In addition, it shall heat suitably. As a result, a desired processed food can be obtained. This processed food is made from okara,
Since it is mainly composed of konjac, it is low in calories and can be used as health foods and diet foods. Also, this processed food can be used as a side dish. For example, it can be used as a boiled dish, an oden material, or the like.
【００１１】[0011]
【発明の効果】この発明によれば、新規な加工食品を提
供することができる。また、お総菜として好適な加工食
品を提供することができる。また、ダイエットに有用な
加工食品を提供することができる。According to the present invention, a novel processed food can be provided. Further, a processed food suitable as a side dish can be provided. Further, a processed food useful for diet can be provided.
Claims (2)
とを混ぜ合わせて固めた加工食品。1. A processed food obtained by mixing okara or soybean meal with konjac ingredients and hardening it.
とを所定の割合で混ぜ合わせ、その後これをにがりで固
めることにより加工食品を製造する加工食品の製造方
法。2. A method for producing processed food, comprising mixing okara or soybean meal with konjac raw materials at a predetermined ratio, and then hardening the mixture with bittern to produce processed food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8227599A JPH1052233A (en) | 1996-08-09 | 1996-08-09 | Processed food and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8227599A JPH1052233A (en) | 1996-08-09 | 1996-08-09 | Processed food and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1052233A true JPH1052233A (en) | 1998-02-24 |
Family
ID=16863465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8227599A Pending JPH1052233A (en) | 1996-08-09 | 1996-08-09 | Processed food and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH1052233A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001292730A (en) * | 2000-04-14 | 2001-10-23 | Fuji Enterprise:Kk | Granular porous health food and use thereof |
| JP2007312680A (en) * | 2006-05-25 | 2007-12-06 | Ohkawa Ltd | Method for producing processed food material, and processed food material |
| US7338680B2 (en) | 2002-09-03 | 2008-03-04 | Stc System Japan Co., Ltd. | Manufacturing method of processed food containing konnyaku material, and the processed food manufactured with this manufacturing method |
| JP2009038982A (en) * | 2007-08-06 | 2009-02-26 | Ryozo Shiraishi | Soybean processed food and soybean processed food raw material |
| WO2009028586A3 (en) * | 2007-08-30 | 2009-05-22 | Kuria Co Ltd | Method of producing drying device and heating means having far-infrared irradiation and heating means, dried object obtained by the far-infrared irradiation and heating means, and method of producing dried object |
-
1996
- 1996-08-09 JP JP8227599A patent/JPH1052233A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001292730A (en) * | 2000-04-14 | 2001-10-23 | Fuji Enterprise:Kk | Granular porous health food and use thereof |
| US7338680B2 (en) | 2002-09-03 | 2008-03-04 | Stc System Japan Co., Ltd. | Manufacturing method of processed food containing konnyaku material, and the processed food manufactured with this manufacturing method |
| JP2007312680A (en) * | 2006-05-25 | 2007-12-06 | Ohkawa Ltd | Method for producing processed food material, and processed food material |
| JP2009038982A (en) * | 2007-08-06 | 2009-02-26 | Ryozo Shiraishi | Soybean processed food and soybean processed food raw material |
| WO2009028586A3 (en) * | 2007-08-30 | 2009-05-22 | Kuria Co Ltd | Method of producing drying device and heating means having far-infrared irradiation and heating means, dried object obtained by the far-infrared irradiation and heating means, and method of producing dried object |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101283744A (en) | Composite ecological coagulant and its preparation method and application in producing fruit and vegetable color bean curd | |
| JPH084471B2 (en) | Okara processed product and its manufacturing method | |
| CN1341379A (en) | Milk fruit vegetable juice composite gelled soymilk | |
| JPH1052233A (en) | Processed food and its production | |
| US4844913A (en) | Dietary product containing glucomannan powder and method for preparing | |
| JP2004089113A (en) | processed food | |
| JP2002262805A (en) | Method for producing food material derived from soybean, and processed food | |
| JP3498087B2 (en) | Okara ingredients | |
| JP2003339335A (en) | Nutritive bean curd and method for producing the nutritive bean curd | |
| CN1340306A (en) | Black rice flour as snack and its preparing process | |
| JP2001120231A (en) | Manufacturing method of new kneaded products | |
| KR20030045218A (en) | A manufacturing process of a bean curd for using a rice | |
| CN101611836A (en) | Kernel bean curd (a kind of bean curd) with filling | |
| JPS61139356A (en) | Preparation of fried bean curd having strong fried skin | |
| JPS6043940B2 (en) | green tofu | |
| JP2010057471A (en) | Method for producing garlic-containing tofu | |
| KR20040040729A (en) | Method for manufacture of bean curd including an ascidian | |
| JP2001211853A (en) | Yam processed food and method of producing the food | |
| KR20030073243A (en) | method for manufacturing bean-curd added mushroom | |
| JPH1080250A (en) | Bean curd mixed with konjak covered with fried bean curd and its production | |
| JPH099901A (en) | Production of colored bean curd | |
| JPH0220260A (en) | Production of artificial edible laver | |
| JPS6230744B2 (en) | ||
| JPH07236428A (en) | Method for fusing soybean protein and protein of milks and tofu-like food produced by the same method | |
| JPS58158150A (en) | Frozen food containing kneaded bean curd refuse and chicken paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20040506 |