Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1995-03-30
1998-07-28
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426507, A23L 120
Patent
active
057860211
DESCRIPTION:
BRIEF SUMMARY
FIELD OF INDUSTRIAL UTILIZATION
The present invention relates to a processed material of bean curd refuse (Okara in Japanese), a method of the preparation thereof, and a method of the preparation of a food containing the processed material of bean curd refuse.
TECHNICAL BACKGROUND
Conventionally, part of bean curd refuse has been used for food, and part of it has been used as livestock feed and a fertilizer. However, the percentage of its use is small. Further, it goes rotten very easily, and its water content is high (about 80%). For these reasons, bean curd refuse is mostly disposed of as an industrial refuse.
However, from the viewpoint of the science of nutrition, bean curd refuse itself contains 25% of protein, 15% of fats and 50% of a vegetable fiber, and it is too resourceful to dispose of bean curd refuse as an industrial refuse. Therefore, studies for advanced use thereof, particularly studies for the application thereof to foods are under way.
Raw bean curd refuse has been so far used as a filler by incorporating it into food materials as it is when some foods are prepared. Since, however, bean curd refuse particles scarcely have flexibility in spite of their high water content, bean curd refuse gives only foods having a rough and poor taste even when a small amount thereof is incorporated into other food materials.
For utilizing bean curd refuse as a food material, there is known another method in which bean curd refuse is once dried and then finely pulverized and the resultant dry powder is incorporated into a food material. Since, however, water contained in bean curd refuse is present as very strongly bonded water, a high temperature is required for drying the bean curd refuse, and the dried bean curd refuse mass turns brownish. Further, the so-obtained bean curd refuse mass has a very hard hardness, and it is difficult to pulverize it into particles in the order of microns. Moreover, this dry bean curd refuse powder has poor hydration properties even if it is a finely pulverized powder. Therefore, it is poor in wettability even if mixed with water, and it is difficult to obtain a homogeneous mixture even if a small amount of it is mixed with another food. The resultant food still gives the sense of roughness to the tongue and has poor taste. In short, the problem of the bean curd refuse powder is that its preparation is not easy and requires a large cost, and that it can be only applied to limited use as a food material.
For improving bean curd refuse in the pleasantness to the tongue and the taste, there is proposed a method in which bean curd refuse is directly milled in its hydrous state without adding water, to prepare a slurry of fine particles having a diameter of 100 microns or less, and the slurry is directly added to a raw material for a processed food (JP-B-61-50578). However, when an attempt is made to pulverize raw bean curd refuse into fine particles having a diameter of 100 microns or less with a general finely pulverizing apparatus, the raw bean curd refuse greatly generates heat, and the processed bean curd refuse rather shows a decreased hydration power.
For avoiding the above problems even slightly, there is concurrently proposed a method in which bean curd refuse is once frozen and then treated in the same manner. In this method, however, it is required to pulverize bean curd refuse exhausted at a high temperature (about 80.degree. C.) after it is once frozen, and then finely mill it. This method is therefore not only poor in workability but also requires an additional cost.
For overcoming the above problems, there is proposed a method in which water is added to bean curd refuse, the bean curd refuse is ground with a grinder with an intentional smaller clearance while it generates heat, added water is evaporated to prepare a finely ground material having a water content equivalent to, or smaller than, that of bean curd refuse, and the finely ground material is refrigerated (JP-A-4-190753). However, in this case, bean curd refuse is treated while it generates heat, and
REFERENCES:
patent: 5128165 (1992-07-01), Wakana
Patent Abstracts of Japan, JP 55-99171, Inventor: Ariyou Riyou ABS. GRP. No: C028; ABS. vol. No.: 151; ABS. Pub. Date: Oct 23, 1980.
Inouchi Keiji
Matsumoto Hitoshi
Mori Chitoshi
Satoh Toshio
Corbin Arthur L.
E.P.D. Co., Ltd.
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