おからのレトルト処理による微粒子化

To improve the texture of Okara, a by- product of tofu manufacturing, the effects of heating in a pressure cooker and retort on the maceration of Okara were examined. First, Okara (1g) and water (3ml) were added to a vial, which was then sealed with a screw cap and heated at 113, 120 or 128℃ for specified times in the cooker, Heating at 120℃ for 30min and then grinding with a blender mill were found to be effective for the maceration of Okara. Next, Okara (50g) and water (100ml) were placed in a retortable pouch, which was then seaied and retorted at 120℃ for specified times. Retorting for 30min followed by grinding was found to be effective for macerating, Thirty-two pouches were effectively retorted in one cycle. Mochi, rice cakes, containing macerated Okara (Okara paste) at 17, 35 and 52% of the whole weight were prepared on an experimental basis. A sensory evaluation test confirmed Mochi containing Okara paste to be acceptable