新高繊維食品素材"おからテンペ"のハンバーグとカップケーキへの活用

概要

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To develop new uses for <I>okam-tempe</I> (OT), a high-fiber foodstuff made of fermented <I>okara</I>, OT was applied to hamburger steaks and cupcakes, and the effects on their rheological and sensory scores were studied. In hamburger steaks in which 20% of the minced meat was substituted with minced OT, the drip outflow and shrinkage of the hamburger were suppressed during broiling, whereas hardening of the hamburgers during storage at 4°C was significantly retarded. The substitution of minced meat with up to 20% OT did not affect the sensory scores of the hamburger steaks. When cocoa-cupcakes were prepared with 10% OT-substituted wheat flour, hardening of the cupcake texture and retrogradation of starch were retarded during storage at 4°C for 4days. Moreover, the fat oxidation in cupcakes stored at 40°C was inhibited. Sensory tests on the cupcakes showed that the substitution of 10% of the wheat flour with OT did not affect subjective preference. These results suggest that OT could be a useful food additive for improving the qualities of both hamburger steaks and cupcakes during processing and storage.
社団法人日本栄養・食糧学会の論文
1995-04-10