粉末オカラ置換ならびに甘味料および清酒置換が米粉蒸しカステラに及ぼす影響

概要

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In order to prepare food products suitable for aged and young persons, we added Okara(bean curd refuse) powder to rice-flour steamed sponge cake. Some portion of a basic composition (rice flour : sucrose : egg : water=1 : 1 : 1.7 : 0.3)was replaced by Okara powder. Furthermore, sucrose and water were replaced by oligosaccharide and Sake, respectively. Physical properties, such as color and texture, preference and keeping qualities of the trual products thus prepared were examined. The results are as follows: (1)The most suitable additional level of Okara powder was 20% in weight. Compared with a fime Okara powder, a coarse Okara powder showed a high expansion ratio and gave uniformpores, a soft texture, a good color tone and an excellent taste. The coarse Okara powder, which was rich in dietary fiber, protein and fat, was further desirable from a nutritional viewpoint. (2) When the product contained 20% of Okara, it was the most suitable to replave 25% of sucrose by fructooligosaccharide.The obtained product sarcely differed from a product containing 100% of sucrose in preference.(3)A product obtained by replacing 100% of water by Sake showed further improved expansion and a good taste. In addition, the replacement by Sake significantly kept the product from getting moldy.
1992-02-15