Soybean curd refuse food material

Abstract

The present invention pertains to a soybean curd refuse food material that contains soybean curd refuse, a seasoning, and a thickener. The thickener is one or more selected from yams, kelps, gelatin, and food thickening polysaccharides. The present invention also pertains to a soybean curd refuse sushi that contains a lump-shaped molded body produced by using the soybean curd refuse food material. The soybean curd refuse, the seasoning, and the thickener may be in any form as long as it is possible to mix the soybean curd refuse, the seasoning, and the thickener together, but are preferably in a powder form in consideration of storage stability.

Description

Materials for Okara Foods

[0001] The present invention relates to materials used in foods containing okara.

[0002] Okara is a by-product generated during the production of tofu or soy milk made from soybeans. Soy milk is a type of plant-based milk. Okara is rich in dietary fiber, soy protein, calcium, and potassium. Consuming it can be expected to lower cholesterol levels and can be an effective food for preventing the onset and exacerbation of lifestyle-related diseases. Despite having such excellent nutritional value and efficacy, in Japan, the amount of okara used as food is very small, and much of the okara is used as feed, fertilizer, mushroom medium, etc., or is discarded.

[0003] As a traditional Japanese food using okara, there is a boiled dish (okara-nimono) in which okara is boiled together with carrots, burdock, deep-fried tofu, konnyaku, etc. Also, okara sushi is one of the local foods in Japan. In regular nigiri sushi or pressed sushi, cooked rice is used, but in okara sushi, okara is used instead of cooked rice or to increase the volume of the cooked rice.

[0004] Traditionally, for okara sushi, after adding seasonings such as edible vinegar, sugar, salt, and soy sauce to okara and mixing them, it is formed into a ball. This formed product is then either opened, boned, and wrapped with fish (small fish such as sweetfish, sea bass, saury, halfbeak, sea bream, sardines) tightened with vinegar, or stuffed into the belly of the fish and molded. Since okara is less cohesive compared to cooked rice, after wrapping the formed product with fish, weights are placed to make the okara and fish blend.

[0005] Okara sushi has a crispy texture compared to okara-nimono. Also, when eaten, it is likely to fall apart in the mouth, and if the eater is elderly, there is a risk of choking or causing aspiration.

[0006] To eliminate the dry texture of okara, water has been added to okara discharged during the manufacturing process of tofu, etc., or the okara has been crushed, water has been added, and it has been heated to make a paste (Patent Document 1). However, while paste-like okara (okara paste) is useful as a secondary ingredient added to the main ingredients of foods such as bread and confectionery, it has not been suitable for foods in which okara is the main ingredient, such as okara stew or okara sushi.

[0007] Japanese Patent Publication No. 2009-106179

[0008] The problem that this invention aims to solve is to provide a food ingredient for okara (soy pulp) that can be used to make food products with a smooth texture and easy swallowing, using okara as the main ingredient.

[0009] The present invention, made to solve the above problems, is a food material for okara containing okara, a seasoning, and a thickener, wherein the thickener is one or more selected from yams, kelp, gelatin, and food-grade polysaccharides.

[0010] Furthermore, the present invention also applies to okara sushi made using the okara food material described above. That is, the okara sushi of the present invention has a block-shaped molded product made using okara food material containing okara, seasonings, and a thickener which is one or more selected from yams, kelp, gelatin, and food-grade thickening polysaccharides.

[0011] Because the okara food material of the present invention contains a thickening agent, okara food produced using this material can have a smooth texture and be easy to swallow. Furthermore, because the okara food material of the present invention contains seasonings, it is possible to eliminate or reduce the amount of seasonings added when producing okara food using this material.

[0012] Furthermore, since the okara sushi of the present invention includes a block-shaped molded product made using the above-mentioned okara food ingredients, the texture of the molded product is smooth and easy to swallow, thus preventing choking or coughing when eating okara sushi.

[0013] Appearance photographs of the okara food products according to Example 1, namely sushi okara A1-A4 and sushi okara B1-B3. Diagram showing experimental results for investigating the hardness and stickiness of the okara food product according to Example 2. Appearance photographs of the okara sushi (1), (1-1), (1-2), okara sushi (2), (2-1), (2-2), sushi rice (3), (3-1), (3-2) provided to the panelists in Example 3.

[0014] (1) Okara Food Material The okara food material of the present invention contains okara, seasonings, and a thickener, wherein the thickener is one or more selected from yams, kelp, gelatin, and food-grade thickening polysaccharides.

[0015] (1-1) Okara Okara is one of the by-products generated during the production of tofu and soy milk, which are made from soybeans. In Japan, it is generally sold and used as a food ingredient, along with tofu, soy milk, and tofu processed products (such as fried tofu). Okara is rich in dietary fiber, protein, calcium, and potassium, and is expected to have the effect of lowering cholesterol levels when consumed. On the other hand, soybeans, the raw material for okara, are known to contain soy lectin and trypsin inhibitor. Soy lectin can cause gastrointestinal disorders such as vomiting and diarrhea, and trypsin inhibitor inhibits the digestion of protein. However, both soy lectin and trypsin inhibitor are inactivated by heating. Therefore, it is preferable to use okara in which soy lectin and trypsin inhibitor have been inactivated as the okara food material according to the present invention. Alternatively, it is preferable to add a step of heating the okara food material before or during the production of okara food using the okara food material. There are two methods for producing tofu: the boiling method and the raw pressing method. In the boiling method, ground soybeans are heated and then pressed to extract soy milk. In contrast, in the raw pressing method, ground soybeans are pressed directly to extract soy milk. Therefore, if the okara (soybean pulp) contained in the okara food material of this invention is generated during the tofu manufacturing process using the raw pressing method, it needs to be heated before use.

[0016] The okara contained in the okara food material of the present invention may be in any form, such as the water-containing pulp remaining after squeezing soy milk from soybeans during the production of tofu or soy milk (raw okara), dried pulp (dried okara), or dried pulp that has been crushed into a powder (dried powder: okara powder). In this specification, "raw okara" means okara in a water-containing state and does not mean uncooked okara. In the case of dried okara, it is necessary to add water when producing okara food using the okara food material, but okara food material containing dried okara has the advantage of being able to be stored for a long period of time.

[0017] (1-2) Seasonings Typical seasonings included in the okara food ingredients of the present invention include edible vinegar, sugar, and salt. In addition to these seasonings, mayonnaise, sauce, ketchup, soy sauce, miso, chili bean paste, and other seasonings can also be included in the okara food ingredients. Furthermore, although they fall outside the category of general seasonings, ingredients called "condiments," such as green onions, wasabi, perilla, mitsuba, sansho pepper, mustard, sesame, chili peppers, garlic, minced pickles, and shredded seaweed, may also be included as seasonings in the okara food ingredients.

[0018] The amount of seasoning added to okara food ingredients can be determined depending on the intended use of the okara food ingredients. For example, when forming the small rice portions (so-called "shari") of nigiri sushi using okara food ingredients instead of rice, it is advisable to set the amount of seasoning so that the proportions of carbohydrates and salt in the total okara food ingredients are 0.9% and 1.1%, respectively. Similarly, when using okara food ingredients for rolled sushi or pressed sushi, it is advisable to set the amount of seasoning added to the total okara food ingredients so that the proportions are 2.1% carbohydrates and 1.0% salt, and when using okara food ingredients for chirashi sushi or inari sushi, it is advisable to set the amount of seasoning so that the proportions are 3.5% carbohydrates and 0.7% salt.

[0019] The seasonings added to the okara food ingredients may be in liquid, granular, or powder form, but when the okara is in a dry state, the seasonings are preferably in granular or powder form.

[0020] (1-3) Thickening agent The thickening agent contained in the okara food material of the present invention is one or more selected from yams, kelp, gelatin, and food-grade thickening polysaccharides.

[0021] In this invention, "Japanese yam" refers to the underground stems of the climbing perennial plant Dioscorea genus of the Dioscoreaceae family, and includes tubers known as nagaimo, ichoimo, and jinenjo. Japanese yam is known as a nutritious food with aphrodisiac properties. It contains a large amount of the digestive enzyme amylase and can be eaten raw. The form of Japanese yam included in the okara food ingredients may be grated raw yam, dried raw yam, or dried and powdered yam. However, if the okara is in a dried state, it is preferable that the Japanese yam is also in a dried state.

[0022] While shaved kelp is the most common type of kelp used, kelp powder or a highly viscous extract can also be used. Shaved kelp is a thread-like processed product obtained by stacking multiple pieces of kelp soaked in vinegar and shaving the sides. Generally, commercially available shaved kelp is cut into short pieces before being added to the okara food ingredients. This makes it easier for the shaved kelp to disperse throughout the okara food ingredients, thus making it easier to obtain the thickening effect of the shaved kelp.

[0023] Examples of food-grade thickening polysaccharides included in the okara food material of the present invention include guar gum, locust bean gum, tara gum, tamarind seed gum, glucomannan, xanthan gum, alginic acid, alkali metal alginate salts, carboxymethylcellulose, carrageenan, agar, pectin, fercereran, chitin, chitosan, and pullulan. The okara food material may contain one or more types of thickening polysaccharides. The thickening polysaccharides can be used in liquid or powder form, but when the okara is in powder form, it is preferable to use powdered thickening polysaccharides. When using food-grade thickening polysaccharides as a thickener in the okara food material, it is preferable to add a small amount of 5'-ribonucleotide sodium (sodium inosinate, sodium guanylate, etc.).

[0024] The main purpose of adding a thickener to okara food ingredients is to make the okara food produced using those ingredients smooth and easy to swallow. However, if the okara food is molded into a specific shape and it is necessary to maintain that shape, it is necessary to make the molded product firm to a certain extent while maintaining a smooth texture and easy swallowing. On the other hand, if the okara food is in liquid form, a certain degree of smoothness and easy swallowing can be obtained with little to no thickener added. Therefore, the amount of thickener contained in the okara food ingredients should be determined according to the shape (state) of the okara food produced from the okara food ingredients.

[0025] If all the ingredients in okara food ingredients—okara, seasonings, thickeners, and other components—are made into powder or granules, the okara food ingredients can become a food that can be stored for a long time and can therefore be used as emergency food.

[0026] (2) Okara Foods The okara foods of the present invention are manufactured using the okara food ingredients described above. Examples of okara foods include okara sushi, bread, okonomiyaki, cookies, daikon mochi, potato salad-like foods, etc. Bread can be made by adding, for example, baking powder, cereal flour (including starch, psyllium, etc.), or grated potatoes, oil, eggs, etc. to the okara food ingredients and baking it. Okonomiyaki can be made by adding, for example, cabbage, eggs, and cereal flour to the okara food ingredients, and then topping it with meat or seafood and baking it. Cookies can be made by adding, for example, peanut butter, sesame seeds, sweeteners, cereal flour, baking powder, etc. to the okara food ingredients and baking them. Daikon mochi can be made by adding, for example, shredded daikon radish and cereal flour to the okara food ingredients and steaming it. By replacing some of the water with mayonnaise, vinegar, or cooking oil, and adding boiled eggs, ham, shredded flaked tuna, and thinly sliced ​​vegetables such as onions and cucumbers, it can be used as a substitute for potato salad. The okara food described above is just one example; any food made using okara can be used. Okara food can be made using the okara food ingredients alone, or by adding other ingredients to the okara food ingredients. Any type of ingredient can be added to the okara food ingredients, such as vegetables, meat, or seafood, and the ingredients can be in any form, such as fresh, dried, solid, powder, or liquid.

[0027] When making okara sushi using okara food ingredients, it is best to create small lumps of okara food ingredients, then open them up, remove the bones, and wrap them in vinegared fish, or place slices of raw fish (so-called "sashimi") or omelet on top of the lumps. When making simmered dishes, stir-fry ingredients such as carrots, burdock root, fried tofu, and konjac, add dashi broth and simmer, then add the okara food ingredients. It is best to use a microwave oven to heat the entire simmered dish.

[0028] The following describes specific examples of the okara food material according to the present invention and okara food manufactured using this material.

[0029] [Example 1] In Example 1, four types of okara food (okara sushi) and sushi rice as a comparative example were produced. [1] Okara sushi A (A1 to A4) Grated fresh yam and dried sushi vinegar were mixed. Fresh okara was added to this and mixed until homogeneous, and then the mixture was put into a plastic bag. Note that mixing the fresh yam, dried sushi vinegar, and fresh okara in the plastic bag in order improves work efficiency.

[0030] Next, an isosceles triangle section with sides slightly over 20 mm was cut from one corner of the bottom of the plastic bag, and the contents were squeezed out to a length of about 3 cm through the resulting opening to form the molded products Okara-zushi A1 to A3. The proportions of fresh okara, fresh yam, and dried sushi vinegar in Okara-zushi A1 to A3 are shown in Table 1. In Okara-zushi A, the mixture of fresh okara, fresh yam, and dried sushi vinegar corresponds to the okara food material of the present invention. Table 1 shows the amount (g) of each component when the total weight of the mixture of fresh okara, fresh yam, and dried sushi vinegar is 300 g. The same applies to the other sushi okara B to D and comparative example (sushi rice E) described below. Although not shown in Table 1, Okara-zushi A4 differs from Okara-zushi A1 to A3 in that the ratio (by weight) of fresh yam to fresh okara is 80%, but the amount of dried sushi vinegar is the same as in Okara-zushi A1 to A3.

[0031]

[0032] [2] Low-Carbohydrate Okara Sushi B (B1-B3) Raw okara, shaved kelp, dried sushi vinegar (low-carbohydrate type), and water were placed in a plastic bag and mixed until the mixture was homogeneous. Alternatively, the raw okara, shaved kelp, dried sushi vinegar, and water may be mixed together first, and then the mixture may be placed in a plastic bag. The same applies to the manufacturing example described later. After that, an isosceles triangle section with sides of about 20 mm was cut from one corner of the bottom of the plastic bag, and the contents were squeezed out to a length of about 3 cm through the opening created to form the low-carbohydrate Okara Sushi B1-B3 as molded products. The proportions of raw okara, shaved kelp, dried sushi vinegar, and water for low-carbohydrate Okara Sushi B1-B3 are as shown in Table 1 above. In low-carbohydrate sushi okara B, the mixture of raw okara, shaved kelp, and dried sushi vinegar corresponds to the ingredients for okara food.

[0033] Figure 1 shows photographs of the appearance of Okara-zushi A1-A4 and low-carbohydrate Okara-zushi B1-B3. In the photograph in Figure 1, Okara-zushi A1-A4 and low-carbohydrate Okara-zushi B1-B3 are arranged from left to right. Okara-zushi A1-A4 and low-carbohydrate Okara-zushi B1-B3 could all be molded by squeezing the mixture out of a plastic bag, but Okara-zushi A4 was so soft that it immediately fell apart when picked up with chopsticks. In addition, low-carbohydrate Okara-zushi B1-B3, which contain shaved kelp as a thickener, differed from Okara-zushi A1-A4, which contain fresh yam, in that they exhibited the green color of shaved kelp, and the color became darker as the amount of shaved kelp added increased.

[0034] [3] Dried Okara Sushi C (C1-C3) Dried okara, powdered yam, dried sushi vinegar, ground sesame seeds, and water were placed in a plastic bag and mixed until the mixture was homogeneous. An isosceles triangle section with sides of about 20 mm was cut from one corner of the bottom of the plastic bag, and the contents were squeezed out to a length of about 3 cm through the resulting opening to form the molded products, dried okara sushi C1-C3. The proportions of dried okara, powdered yam, dried sushi vinegar, ground sesame seeds, and water for dried okara sushi C1-C3 are as shown in Table 1 above. In dried okara sushi C, dried okara, powdered yam, dried sushi vinegar, and ground sesame seeds constitute the ingredients for okara food.

[0035] [4] Low-Carbohydrate Dried Okara Sushi D (D1-D3) Dried okara, shaved kelp, dried sushi vinegar (low-carbohydrate type), ground sesame seeds, and water were placed in a plastic bag and mixed until the mixture was homogeneous. An isosceles triangle section with sides of about 20 mm was cut from one corner of the bottom of the plastic bag, and the contents were squeezed out to a length of about 3 cm through the resulting opening to form the molded products, low-carbohydrate dried okara sushi D1-D3. The proportions of dried okara, shaved kelp, dried sushi vinegar, ground sesame seeds, and water for low-carbohydrate dried okara sushi D1-D3 are shown in Table 1. In low-carbohydrate dried okara sushi D, dried okara, shaved kelp, dried sushi vinegar, and ground sesame seeds constitute the ingredients for okara food.

[0036] [5] Comparative Example As a comparative example, polished non-glutinous rice was cooked using a conventional method, mixed with dried sushi vinegar, and then molded by hand to form a molded product (sushi rice E) that was almost the same shape as the production example described above. The proportions of polished non-glutinous rice and dried sushi vinegar in sushi rice E are as shown in Table 1 above.

[0037] The moisture content of the okara food (okara sushi) in Example 1 and the comparative example (sushi rice) was calculated to be within the range of 60% to 77% (see Table 1). Table 2 shows the calculated nutritional content per 100 g for okara sushi A2, low-carbohydrate okara sushi B2, dried okara sushi C2, and low-carbohydrate dried okara sushi D2. As can be seen from Table 2, these okara foods had lower energy and carbohydrate content compared to comparative example sushi rice E, but higher levels of other nutrients. Furthermore, while the total carbohydrate content of the okara food in Example 1 was lower than that of sushi rice E, it had a higher amount of dietary fiber.

[0038]

[0039] [Example 2] In Example 2, the following four types of okara (soy pulp) food products were manufactured.

[0040] [1] Okara Sushi A (A11-A13) Okara food ingredients made by mixing grated fresh yam, dried sushi vinegar, and dried okara were mixed with water and shaped into hemispheres using a small ice cream scoop. [2] Dried Okara Sushi (after rehydration) C (C11-C13) Okara food ingredients made by mixing rehydrated dried okara, powdered yam, and dried sushi vinegar were mixed with water and shaped into hemispheres using a small ice cream scoop. [3] Low-Carbohydrate Dried Okara Sushi (after rehydration) D (D11-D13) Okara food ingredients made by mixing rehydrated dried okara, powdered yam, kelp powder, and sushi vinegar (low-carbohydrate type) were mixed with water and shaped into hemispheres using a small ice cream scoop. [4] Low-carbohydrate dried okara sushi (rehydrated with kelp broth) F (F1-F3) Dried okara rehydrated with kelp broth and sushi vinegar (low-carbohydrate type) are mixed together to form an okara food ingredient, to which water is added, and then shaped into a hemisphere using a small ice cream scoop.

[0041] The formulations of the four types of okara foods A, C, D, and F are as shown in Table 3. Table 3 shows the amounts (g) of each component when the total weight of the okara food is 1000 g. For reference, the formulation of a general sushi rice E is described in Table 3. Table 3 also shows the nutritional components per 100 g of each of the four types of okara foods A, C, D, F and sushi rice E. Table 3 also shows the ratio (%) of the nutritional components of each okara food to those of the sushi rice.

[0042]

[0043] As can be seen from Table 3, the okara foods (A, C, D, F) of Example 2 had less energy and carbohydrates than the sushi rice E which was a comparative example, but had more of the other nutritional components than Comparative Example A. Also, the amount of dietary fiber in each okara food was more than that in sushi rice A.

[0044] Regarding the appearance of the okara foods (A, C, D, F) of Example 2, the okara foods (A, C, F) without konbu powder were the original color of okara (beige), while the okara food (low-carbohydrate dried okara sushi D) containing konbu powder showed a light green color. However, there was almost no difference in color depending on the amount of konbu powder. Also, the surface of okara food F was rougher than that of the other okara foods, which was presumably because it did not contain raw taro or powdered sweet potato.

[0045] To examine the hardness and adhesiveness of the okara foods of Example 2, a 50 g or 100 g weight was placed on top of the okara sushi, and the change in shape after standing for about 5 seconds was confirmed. The results are shown in Figure 2.

[0046] Figure 2 shows six photos in which the okara sushi A, C, D, F are arranged vertically. In Figure 2, the upper two photos are the appearance photos of the okara sushi A, C, D, F before placing the weight, the middle two photos are the appearance photos of the okara sushi A, C, D, F with the weight placed (the weight is placed on the okara sushi A11 in the upper left), and the lower two photos are the appearance photos of each okara sushi after removing the weight after placing the weight on each of the okara sushi A, C, D, F.

[0047] As can be seen from the photograph at the lower part of FIG. 2, when a 100 g weight was placed on the okara D13, it was crushed, and when a 50 g weight was placed on it, the upper surface became flat. Also, for the okara A13, the upper surface became flat regardless of whether a 100 g weight or a 50 g weight was placed on it. For okara other than A13 and D13, no change due to the placement of the weight was observed. From these results, it was found that okara A13 and D13 are softer than other okara. The okara A13 has a larger amount of raw taro in the formulation than okara A11 and A12. Also, the dried okara D13 has a smaller amount of dried okara in the formulation and a higher water content than dried okara D11 and D12. From this, it can be seen that the hardness of the okara can be adjusted by adjusting the raw taro, dried okara, and water content.

[0048] [Example 3] In Example 3, two types of okara (1), (2) and one type of sushi rice (3) were produced. Okara (1) is a molded product obtained by molding a mixture composed of 167 g of dried okara, 200 g of grated raw taro, 50 g of dried sushi vinegar, and 583 g of water into a spherical shape. Okara (1) corresponds to the okara food of the present invention. Okara (2) is a molded product obtained by molding a mixture composed of 760 g of fresh okara and 240 g of sushi vinegar (150 g of edible vinegar, 82 g of sugar, 8 g of salt) into a spherical shape. Okara (2) is a traditional okara sushi in Japan. Although the original traditional okara sushi contains condiments, for comparison with okara (1) and sushi rice (3), okara (2) does not contain condiments. Sushi rice (3) is a molded product made from commercially available products and molded into a spherical shape. The formulation (estimated amount) of this sushi rice (3) is 415 g of polished japonica rice (the amount of water added during cooking of polished japonica rice: 474 g) and 111 g of dried sushi vinegar.

[0049] Next, a sensory evaluation was conducted by 22 panelists on the above-mentioned Okazushi (1), (2) and Sushi Rice (3), as well as Okazushi (1), (2), and Sushi Rice (3) each topped with slices of yellowtail and salmon. In the following description, Okazushi (1), (2), and Sushi Rice (3) topped with slices of yellowtail and salmon will be referred to as Okazushi (1-1), (1-2), Okazushi (2-1), (2-2), and Sushi Rice (3-1), (3-2), respectively. Figure 3 is an example of a photograph of the appearance of the product provided to one panelist. In the photographs in Figure 3, the columns labeled "A," "B," and "C" are photographs of sushi rice (3) and okara-zushi (1) and (2), respectively; the rows labeled "1" and "2" are photographs of sushi rice (3) and okara-zushi (1) and (2) topped with slices of yellowtail and salmon, respectively; and the row labeled "3" is a photograph of sushi rice (3) and okara-zushi (1) and (2) without any toppings.

[0050] The breakdown of the 22 panelists, evaluation items, and evaluation criteria are as follows: [Breakdown] Female: 4 people (ages 48-67) Male: 18 people (ages 32-77) [Evaluation items] (1) Overall deliciousness: Does the flavor come from the toppings? (2) Taste: Is the acidity of the sushi vinegar just right? Is the aroma of soybeans bothersome? (3) Smoothness: Is there any concern about choking? Does it reach the throat at the same time as the toppings? (4) Breakdown: Does it mix well in the mouth when chewed? Is it dry or does it feel like there is insufficient saliva?

[0051] [Evaluation Criteria] (1) Better than sushi rice (3) (5 points) (2) Slightly better than sushi rice (3) (4 points) (3) Equivalent to sushi rice (3) (3 points) (4) Slightly worse than sushi rice (3) (2 points) (5) Worse than sushi rice (3) (1 point)

[0052] The results of the sensory evaluation are shown in Tables 4-7.

[0053]

[0054]

[0055]

[0056]

[0057] As can be seen from the results shown in Tables 4 to 7, the okara food product according to the present invention, sushi okara (1), and traditional okara sushi (2) performed slightly worse than sushi rice (3) in all evaluation items, whether without toppings or with slices of yellowtail and salmon. However, there was no significant difference between okara sushi (1) and okara sushi (2).

[0058] Furthermore, when the 22 panelists were divided into those aged 60 and over (13 people) and those under 60 (9 people) and their evaluation results were examined, it was found that the panelists aged 60 and over tended to rate Okara-zushi (1) higher than Okara-zushi (2), while the panelists under 60 tended to rate Okara-zushi (2) higher than Okara-zushi (1). This is thought to be because Okara-zushi (1) is slightly sticky and has a smooth texture, while Okara-zushi (2) has a texture in which the grains of raw okara it contains can be felt. Considering that the objective of the present invention is to provide an okara food ingredient that can produce okara-containing food with a smooth texture and easy swallowing, Okara-zushi (1) can be said to be superior to Okara-zushi (2) in that it is preferred by the elderly.

[0059] In Example 3, okara sushi was compared to sushi rice. Sushi rice is traditionally seasoned with edible vinegar and pairs well with slices of yellowtail or salmon. Therefore, in all evaluation items, okara sushi (1) performed worse than sushi rice (3). However, if foods requiring a smooth texture, such as potato salad-like foods or potage soup, are made using the okara food ingredients of the present invention, it may be possible to obtain results that are not significantly different from foods made with the original ingredients.

[0060] [Embodiments] It will be apparent to those skilled in the art that the exemplary embodiments described above are specific examples of the following embodiments.

[0061] (Section 1) One aspect of the present invention is a food material for okara containing okara, a seasoning, and a thickener, wherein the thickener is one or more selected from yams, kelp, gelatin, and food-grade polysaccharides.

[0062] The okara food material according to paragraph 1 contains a thickening agent, so the okara food produced using this material can have a smooth texture and be easy to swallow. Furthermore, since the okara food material of the present invention contains seasonings, it is possible to eliminate or reduce the amount of seasonings added when producing okara food using this material.

[0063] (Paragraph 2) The okara food ingredient referred to in Paragraph 2 is the okara food ingredient referred to in Paragraph 1, wherein the seasoning is edible vinegar.

[0064] (Paragraph 3) The okara food ingredient referred to in Paragraph 3 is the okara food ingredient referred to in Paragraph 1 or Paragraph 2, wherein the okara is in powder form.

[0065] (Paragraph 4) The okara food ingredient relating to Paragraph 4 is the okara food ingredient described in any one of Paragraphs 1 to 3, wherein the seasoning is in powder form.

[0066] (Paragraph 5) The okara food material relating to Paragraph 5 is the okara food material described in any one of Paragraphs 1 to 4, wherein the thickening agent is in powder form.

[0067] According to the okara food ingredients described in paragraphs 3 to 5, at least one of the okara, seasonings, and thickeners is in powder form, making the okara food ingredients easier to handle.

[0068] (Paragraph 6) The okara food product relating to Paragraph 6 includes a mass-shaped molded product made using the okara food ingredients described in any one of Paragraphs 1 to 5.

[0069] In the okara food product described in paragraph 6, the lump-shaped molded product refers to molded products such as those shaped like a rice bale, a sphere, or a hemisphere. An example of the okara food product is okara sushi, which is made by topping the molded product with slices of seafood, salted and dried seafood, grilled meat, avocado, or other ingredients.

Claims

1. An okara food ingredient containing okara, seasonings, and a thickener, wherein the thickener is one or more selected from yams, dried kelp, gelatin, and food-grade polysaccharides.

2. The okara food ingredient according to claim 1, wherein the seasoning is edible vinegar.

3. The okara food material according to claim 1, wherein the okara is in powder form.

4. The okara food ingredient according to claim 1, wherein the seasoning is in powder form.

5. The okara food material according to claim 1, wherein the thickening agent is in powder form.

6. An okara food product comprising a block-shaped molded product made using the okara food material described in any one of claims 1 to 5.

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