JP2002199853A - Method for producing bean-curd refuse - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bean-curd refuse (okara) packed and retort-treated excellent in flavor, color tone and preservability. SOLUTION: The objective method for producing bean-curd refuse comprises using full soybeans soaked in hot water, removing an unpleasant component from the soybeans through extracting glucide therefrom, giving the resultant product a fine-grained structure with a specific grain size, and sealedly filling in a packing material residual bean-curd refuse obtained by centrifuging the resultant product with a decanter followed by subjecting the resultant product to retort heat sterilization.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention provides an okara that has been heat-sterilized by retort without impairing the color tone and flavor.

[0002]

2. Description of the Related Art Conventionally, dried okara has been overwhelmingly used as a dried product in view of storage stability. However, dried okara not only has poor water retention and water return properties than before drying, but also has the disadvantage that the energy cost for drying is increased.

[0003] On the other hand, okara that has been heat-sterilized in a batch-type retort is slightly distributed, but has a problem that it becomes black or hard over time. Even so, there was a tendency to rot due to the presence of heat-resistant bacteria. According to the findings of the present inventor, this is due to the fact that the particle size of okara cannot be sufficiently sterilized to the inside due to its large particle size, and also because of the odor-reducing components (saccharides) contained in okara. Therefore, even if the F ₀ value was 4 minutes or more, it could not be sterilized sufficiently, and it was spoiled over time. Therefore, the amount of filling is limited, and retort heat sterilization by filling a small amount has been performed.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a retort heat-sterilized packaged okara having excellent flavor and color tone and excellent storage stability.

[0005]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors first tried to seal and fill commercially available tofu okara and then heat sterilize it with retort. Was not enough to eat. Also, because of the large size of okara and the mixture of soybean germ and soybean navel in okara, rot was reached after 10 days even at 5 ° C without sufficient heating.

The inventors of the present invention have further conducted intensive studies and found that the soybeans soaked in warm water were used to extract carbohydrates and remove unpleasant components (ie, blanching), and then to a specific particle size. After finely refining and sealing the remaining okara obtained by centrifugation in a decanter into a packaging material, performing retort heat sterilization and cooling, the knowledge that a desired okara can be obtained, and the present invention was obtained. Was completed.

[0007] That is, the present invention is characterized by retort heating of okara in a state where the carbohydrate content is 5% by weight or less, the particle size is 10 to 100 microns, and the water content is 70% by weight or more. It is a manufacturing method. The particle size of okara is preferably 20 to 50 microns. Conditions of retorting 4-20 minutes F ₀ value is preferable.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Okara used in the present invention may be derived from full fat soybeans or defatted soybeans. The former can be obtained mainly in the step of producing tofu or whole fat soy milk, and the latter can be obtained in the step of producing isolated soy protein or the like using defatted soybean obtained in the step of producing soybean oil.

In the present invention, in a mode in which the sugar content of okara is set to 5% by weight or less (hereinafter abbreviated as "%"), the okara may be washed with water, but whole soybeans are blanched. The method is preferred. Blanching can usually be carried out with warm water at 50 to 65 ° C, but it is preferable to carry out blanching with warm water at a high temperature of 85 to 95 ° C, because sugars can be efficiently extracted.
The blanching time is preferably at least 30 minutes or more, preferably 60 minutes or more in warm water at 50 to 65 ° C. 85-95 ℃
It is preferable that the heating is performed for 30 to 60 minutes with high temperature hot water.

[0010] By removing the saccharide, the saccharide contained in the okara is suitably adjusted to 0 to 5 g / 100 g, preferably 0 to 3 g / 100 g, more preferably 0 to 1 g / 100 g. Carbohydrate is 5g / 10
If the amount is more than 0 g, the browning reaction of the saccharide due to the retort heating becomes strong, darkens over time, and the flavor is impaired.

In the present invention, the water content of okara is 70
% Is appropriate, usually 70 to 95%, preferably 75 to 90%, more preferably 80 to 90%. If the water content of the okara is less than 70%, it will be in a dry and dry state, and the heat conductivity during heating will be poor.
Insufficient sterilization can cause rot. Conversely, if the water content exceeds 95%, the okara will precipitate in the packaging material and the flavor will become watery.

In the present invention, the average particle size of okara in a wet state is 10 to 100 μm (hereinafter abbreviated as “micron”), preferably 20 to 50 μm. However, the particle size is measured by a Coulter counter.
The average particle size was measured by a wet sieving method because commercially available okara cannot be measured with a coulter counter.

One of the production examples of okara is shown below, but is not limited to this production example. A 10-fold amount of water is added to soybeans that have undergone moulting and decotyling, and immersed at 85-95 ° C for at least 60 minutes to absorb water sufficiently (water content 40-50%). A product obtained by adding 3 times the amount of hot water at 90 ° C. to the watered soybeans is cut (preferably, treated twice or more) by a rotary blade type shearing force using, for example, a commit roll (manufactured by URSCHEL).
A fine slurry having an average particle diameter of 45 microns can be obtained.

The resulting slurry is then passed to a high pressure homogenizer.
-200kg / cm using APV ^TwoAt the pressure of (preferred
(2 or more times) and homogenize, average particle size 25
Ron fine soybean slurry can be obtained. Okara
The method of miniaturization may be other than the above, for example,
Idder or wet jet mill may be used.

If the particle size of okara is small, the flowability increases, the thermal conductivity improves, and sterilization becomes easy. On the other hand, the average particle size of okara as obtained in a normal tofu manufacturing process is usually 200 to Even if the water content is as high as 1000 microns, even if the water content is 80% or more, it may not be able to be heated sufficiently to the center, and may rot, probably due to the appearance of voids in a dry state.

Known retort heat sterilizing means used in the present invention can be used. For example, the retort heat sterilizer may be any of a hot water type, a hot shower type, a pressure cooker type and the like. In addition, it is possible to sterilize a large amount of okara at once depending on the type of retort heating.

[0017] In the present invention, retort heat sterilization conditions Okara, 4-20 minutes F ₀ value preferably is suitable to be a 4 to 10 minutes. The F ₀ value is a numerical value that is an index of the degree of sterilization of the microorganism, and is usually calculated from the following equation based on the sterilization temperature (the temperature (° C.) of the material to be sterilized) and the holding time (minute). F ₀ value = 10 ^{(t−121.1) / 10} × a where t is the sterilization temperature (° C.) and a is the holding time (minute).

However, the temperature of the filling okara in the retort heat sterilizer changes with time due to hot water (increases).
For this purpose, an embedded temperature sensor (for example, manufactured by Seika Sangyo Co., Ltd.) is attached to the center of the filled packaging material, and data on temperature change over time is obtained.
Δ calculated for each minute time by the above formula for each a)
The F ₀ value is calculated by integrating the F ₀ value.

At this time, the retort heat sterilization with an F ₀ value of 4 to 20 minutes is slightly different depending on the apparatus, the packaging material, the packaging weight, the charged amount, etc., depending on the pot temperature and the holding time. Then, as a filled 2kg bag of okara, hold at 115 ° C for 60-90 minutes, and at 120 ° C for 30-50 minutes,
At 125 ° C for 25 to 40 minutes, at 130 ° C for 20 to 30 minutes (both excluding the temperature rise time (cam-up time)). If the holding time is too long, overheating occurs, the color tone becomes dark, the flavor deteriorates, and 1
After a week, the okara becomes hard and dispersibility deteriorates.
If the holding time is too short, sterilization will be insufficient and the product will rot instead of lasting.

The heat-sterilized okara is cooled to 100 ° C. or less under a pressurized condition and aseptic (sterile).
Product. As described above, the heat sterilization of okara retort is enabled by the present invention.

[0021]

The embodiments of the present invention will be described below with reference to examples. ◎ Production Example 1 (In case of hot water with high immersion temperature) 10 times the amount of water is added to molting / hypocotyl soybeans, and immersion (branching) is performed at 85-95 ° C for 60 minutes or more. One part of hypocotyl soybean (water content 40-50%)
The process of using a commit roll (manufactured by URSCHEL) which cuts 3 parts of the mixture with a rotary blade-type shearing force was repeated twice to obtain a fine slurry having an average particle diameter of 45 microns.

The obtained slurry was then treated twice with a high-pressure homogenizer (manufactured by APV) at 200 kg / cm ² to homogenize to obtain a fine soybean slurry having an average particle diameter of 25 μm. The homogenized fine slurry was treated with a centrifugal separator (manufactured by Tomoe Industries) at 3000 G for 5 minutes to obtain okara. The water content of this okara is 86% and the sugar content is 0.2%
Met.

Production Example 2 (In the case of commercial okara) Commercial tofu okara is immersed in water as round soybeans without molting and germination, and coarsely ground with a stone mill (mycolloider). Soy skin and hypocotyl remained. 81% moisture
The water content was 86% lower than that of Production Example 1, and the average particle diameter was as large as 400 microns or more. The sugar content was 6.4%, and the okara itself was blackish.

Production Example 3 (In the case of hot water having a low immersion temperature) 10 parts of water was added to 1 part by weight of moulting / hypocotyled soybean (hereinafter, part).
The immersion treatment was performed at 50 to 65 ° C for 60 minutes or more. The following procedure was performed in the same manner as in Production Example 1 to obtain okara having an average particle size of 25 μm. The water content of this okara was 86%, and the sugar content was 2.5%.

Example 1 The average particle diameter obtained in the same manner as in Production Example 1 was 25 microns.
Okara having a carbohydrate content of 0.2% and a water content of 86% was pillow-filled at 50 ° C. in 2 kg each in a laminated packaging material of polyethylene and polypropylene. 300kg of filled okara (150 bags) into 3 cars each
Each 100 kg (50 bags) was divided and put into a retort heating pot (manufactured by Hisaka Seisakusho). The hot water charged into the kettle was set at 100 ° C., and the sterilization conditions were set at a kettle temperature of 120 ° C. for 30 minutes. At this time before the internal kettle, in the liquid temperature of the kettle inside in order to eliminate the temperature unevenness (F ₀ value unevenness) of later set temperature 120 ° C. and becomes time (come-up time) is set to 20 minutes. Pot temperature is 120
The F ₀ value for 30 minutes after reaching ° C. was calculated by taking out the temperature sensor placed in the filled bag after sterilization and reading the temperature change. The F ₀ value at this time was 8 minutes. Okara that has been sterilized is cooled under pressure with 5 ° C chilled water,
Take it out of the pot and put it in a refrigerator with 2 ° C cold air.
It was cooled to below 10 ° C over time.

The physical properties at this time were such that the color tone was extremely white, no scorching or discoloration was observed, and the hardness after one week at 5 ° C. was good. The flavor was good like tofu, and there was no burning odor. The number of bacteria was 10 ⁵ cells / g for the raw material bacteria, while 0 × 10 ¹ cells / g for this sterilized treatment.
Met. This packed okara was stored at 35 ° C for 3 days,
All have excellent physical properties such as flavor, texture and color tone, and the number of bacteria is 0 ×
It was less than 10 ¹ / g. Therefore, sterility was confirmed.

Example 2 The average particle diameter obtained in the same manner as in Production Example 3 was 25 μm.
2 kg of okara having a sugar content of 2.5% and a water content of 86% were filled in the same packaging material as in Example 1 at 50 ° C., and subjected to retort heat sterilization in the same manner as in Example 1.

As for the physical properties at this time, although the color tone was slightly darker than that in Example 1, the flavor was not burnt at all. The hardness was good even after storage at 5 ° C. for one week. The number of bacteria was 10 ⁵ cells / g for the raw material bacteria, while 0 × 10 ¹ cells / g for this sterilized treatment.
Met. This packed okara was stored at 35 ° C for 3 days,
All have excellent physical properties such as flavor, texture and color tone, and the number of bacteria is 0 ×
It was less than 10 ¹ / g. Therefore, sterility was confirmed.

Example 3 The average particle size obtained in Production Example 1 was 25 μm and the saccharide content was 0.1%.
2 kg of okara (2%, water content: 86%, 50 ° C.) were filled in the same packaging material as in Example 1 at 50 ° C., and retort heat sterilization was performed. The sterilization temperature was set to 40 minutes after the kettle temperature reached 120 ° C except for the cam-up time. F ₀ value of 40 minutes pot temperature reached 120 ° C. reads the temperature change the temperature sensor placed in the bag filled removed after sterilization completion was calculated. F _{0 at} this time
The value was 17 minutes. The sterilized okara was cooled under pressure with chilled water at 5 ° C., taken out of the kettle, and cooled to 10 ° C. in a refrigerator with cold air at 2 ° C. for 3 hours.

The physical properties at this time were such that the color tone was extremely white, no burning was observed, and the hardness after one week at 5 ° C. was good. The flavor was similar to tofu.
The packed okara was stored at 35 ° C. for 3 days, all of which had excellent physical properties such as flavor, texture, color tone, etc., and the number of bacteria was 0 × 10 ¹ cells / g or less. Therefore, sterility was confirmed.

Comparative Example 1 The average particle size obtained in the same manner as in Production Example 1 was 25 μm.
2 kg of okara having a carbohydrate content of 0.2% and a water content of 86% were filled in the same packaging material as in Example 1 at 50 ° C., and subjected to retort heat sterilization. The sterilization temperature was set to 60 minutes after the kettle temperature reached 120 ° C except for the cam-up time. F ₀ value of 60 minutes the kettle temperature reached the 120 ° C. reads the temperature change the temperature sensor placed in the bag filled removed after sterilization completion was calculated. The _F0 value at this time was 25 minutes. Okara after sterilization is 5
Cooled under pressure with chilled water of
It took 3 hours to cool down to 10 ° C in a refrigerator with cold air at 0 ° C.

As for the physical properties at this time, the color tone was slightly black and scorching was observed. After one week at 5 ° C., the hardness was hard and the water dispersibility was poor. As for the flavor, the burnt smell was felt and it was not enough to eat. The number of bacteria is 10 for the raw bacteria
Whereas ⁵ / was g, those present sterilization process 0 × 1
0 It was ¹ piece / g. The packed okara was stored at 35 ° C. for 3 days, and the number of bacteria was 0 × 10 ¹ / g or less, and the sterility was confirmed.

Example 4 10 parts of water was added to 1 part by weight of moulting / hypocotyl soybean (hereinafter referred to as "parts").
The immersion treatment was performed at 50 to 65 ° C. for 30 minutes. The following procedures were performed in the same manner as in Production Example 1 to obtain okara having an average particle size of 25 microns. The water content of this okara was 86%, and the sugar content was 4.5%. 2 kg of this okara was filled in the same packaging material as in Example 1 at 50 ° C., and retort heat sterilization was performed in the same manner as in Example 1.

As for the physical properties at this time, the color tone was slightly darker than in the case of Example 1, and although the flavor was slightly tinged, the burning odor was not felt and the flavor that could be eaten was obtained. Met. The hardness was good after being stored at 5 ° C. for 2 months. The number of bacteria was 10 ⁵ cells / g for the raw material bacteria, and 0 × 10 ¹ cells / g for the bacteria subjected to this sterilization treatment. This packed okara was stored at 35 ° C for 3 days, but the bacterial count was 0
× 10 ¹ / g or less, and sterility was confirmed.

Comparative Example 2 2 kg of okara, having an average particle diameter of 400 μm or more, a saccharide content of 6.4% and a water content of 81%, obtained in the same manner as in Production Example 2, was filled at 50 ° C. in the same packaging material as in Example 1. Then, retort heat sterilization was performed in the same manner as in Example 1.

As for the physical properties, the color tone was apparently black and burnt, and the flavor was unpleasant, and was not a taste suitable for eating. The hardness was good after being stored at 5 ° C. for 2 months. The number of bacteria was 10 ⁵ cells / g for the raw material bacteria, and 0 × 10 ¹ cells / g for the bacteria subjected to this sterilization treatment.
However, when this packed okara was stored at 35 ° C. for 3 days, the number of bacteria was 10 ⁶ / g or more, and it was not sterile. The flavor was also strong and the color tone was quite dark.

Example 5 The average particle diameter obtained in the same manner as in Production Example 1 was 25 μm.
2 kg of okara having a carbohydrate content of 0.2% and a water content of 86% were filled in the same packaging material as in Example 1 at 50 ° C., and subjected to retort heat sterilization. Sterilization conditions were set at a kettle temperature of 115 ° C. and a holding time of 60 minutes. At this time before the internal kettle, in the temperature unevenness after, i.e. in order to eliminate the unevenness of the F ₀ value, the time pot temperature reaches the set temperature 115 ° C., i.e. to set the come-up time of 15 minutes. Hook temperature is 115 ℃
F ₀ value of 60 minutes reached reads the temperature change the temperature sensor placed in the bag filled removed after sterilization completed,
Calculated. The F ₀ value at this time was 10 minutes. The sterilized okara was cooled under pressure with chilled water at 5 ° C., taken out of the kettle, and cooled to 10 ° C. in a refrigerator with cold air at 2 ° C. for 3 hours.

As for the physical properties at this time, although the color tone was slightly black as compared with the case of Example 1, the hardness after one week at 5 ° C. was good, and the flavor was tofu-like. . The number of bacteria was 10 ⁵ cells / g for the raw material bacteria, and 0 × 10 ¹ cells / g for the bacteria subjected to this sterilization treatment. This packed okara was stored at 35 ° C for 3 days, but the number of bacteria was 0 × 10 ¹ /
g or less and sterility was confirmed.

Comparative Example 3 The average particle diameter obtained in the same manner as in Production Example 1 was 25 μm.
Okara (2 kg) having a carbohydrate content of 0.2% and a water content of 86% was filled in the same packaging material as in Example 1 at 50 ° C. and subjected to retort heat sterilization. Sterilization conditions were set at a kettle temperature of 115 ° C. and a holding time of 90 minutes. At this time before the internal kettle, in the temperature unevenness after, i.e. in order to eliminate the unevenness of the F ₀ value, the time pot temperature reaches the set temperature, i.e. to set the come-up time of 15 minutes. The F ₀ value for 60 minutes after the temperature of the pot reached 115 ° C. was calculated by taking out the temperature sensor placed in the filled bag after sterilization and reading the temperature change. The _F0 value at this time was 22 minutes. The sterilized okara was cooled under pressure with chilled water at 5 ° C., taken out of the kettle, and cooled to 10 ° C. in a refrigerator with cold air at 2 ° C. for 3 hours.

As for the physical properties at this time, the color tone was slightly black and scorching was observed. The hardness after one week at 5 ° C. was good, but the flavor was not suitable for eating with a strong burning odor. The number of bacteria was 10 ⁵ cells / g for the raw material bacteria, and 0 × 10 ¹ cells / g for the bacteria subjected to this sterilization treatment. This packed okara was stored at 35 ° C for 3 days, but the bacterial count was 0
× 10 ¹ / g or less, and sterility was confirmed.

Example 6 The average particle diameter obtained in the same manner as in Production Example 1 was 25 μm.
2 kg of okara having a carbohydrate content of 0.2% and a water content of 86% were filled in the same packaging material as in Example 1 at 50 ° C., and subjected to retort heat sterilization. Sterilization conditions were set at 110 ° C. for 90 minutes. At this time, inside the pot,
In the temperature unevenness after, i.e. in order to eliminate the unevenness of the F ₀ value, the time pot temperature reaches the set temperature, i.e. to set the come-up time of 15 minutes. F ₀ value of 90 minutes pot temperature reached to 110 ° C. reads the temperature change the temperature sensor placed in the bag filled removed after sterilization completion was calculated. The F ₀ value at this time was 9 minutes. Okara after sterilization is 5 ℃
Cooled under pressure with chilled water and removed from the kettle
It took 3 hours to cool down to 10 ° C in the refrigerator where the cold air spread.

As for the physical properties at this time, although the color tone was slightly black as compared with the case of Example 1, the hardness after one week at 5 ° C. was good, and the flavor was a tofu-like taste. Was. The number of bacteria was 10 ⁵ cells / g for the raw material bacteria, and 0 × 10 ¹ cells / g for the bacteria subjected to this sterilization treatment. This packed okara was stored at 35 ° C for 3 days, but the number of bacteria was 0 × 10 ¹ /
g or less and sterility was confirmed.

Comparative Example 4 The average particle diameter obtained in the same manner as in Production Example 1 was 25 μm.
2 kg of okara having a carbohydrate content of 0.2% and a water content of 86% were filled in the same packaging material as in Example 1 at 50 ° C., and subjected to retort heat sterilization. Sterilization conditions were set at a pot temperature of 110 ° C. and a holding time of 60 minutes. At this time before the internal kettle, in the temperature unevenness after, i.e. in order to eliminate the unevenness of the F ₀ value, the time pot temperature reaches the set temperature, i.e. to set the come-up time of 15 minutes. The F ₀ value for 60 minutes after the temperature of the pot reached 110 ° C. was calculated by taking out the temperature sensor placed in the filled bag after sterilization and reading the temperature change. The F ₀ value at this time was 2 minutes. The sterilized okara was cooled under pressure with 5 ° C. chilled water, taken out of the kettle, and cooled to 10 ° C. in a refrigerator with cold air of 2 ° C. for 3 hours.

The physical properties at this time were such that the color tone was white, there was no burning, and the flavor was good. The hardness was good even after storage at 5 ° C. for 2 months. The number of bacteria is the raw material of bacteria is 10 ⁵ / g
In contrast, 1 × 10 ¹ / g
Met. This packed okara was stored at 35 ° C. for 3 days, but the number of bacteria was 10 ⁶ / g or more and was not sterile.

Example 7 The average particle diameter obtained in the same manner as in Production Example 1 was 25 μm.
2 kg of okara having a carbohydrate content of 0.2% and a water content of 86% were filled in the same packaging material as in Example 1 at 50 ° C., and subjected to retort heat sterilization. Sterilization conditions were set at a kettle temperature of 130 ° C. and holding for 20 minutes. At this time before the internal kettle, in the temperature unevenness after, i.e. in order to eliminate the unevenness of the F ₀ value, the time pot temperature reaches the set temperature, i.e. to set the come-up time of 15 minutes. F ₀ value of 20 minutes pot temperature reached to 130 ° C. reads the temperature change the temperature sensor placed in the bag filled removed after sterilization completion was calculated. The _F0 value at this time was 20 minutes. The sterilized okara was cooled under pressure with 5 ° C. chilled water, taken out of the kettle, and cooled to 10 ° C. in a refrigerator with 2 ° C. cold air for 4 hours.

Regarding the physical properties at this time, there was no problem with color tone and scorching. The hardness after one week at 5 ° C is good,
The flavor was also delicious like tofu. The number of bacteria was 10 ⁵ cells / g for the raw material bacteria, and 0 × 10 ¹ cells / g for the bacteria subjected to this sterilization treatment. This packed okara was stored at 35 ° C. for 3 days, and the number of bacteria was 0 × 10 ¹ / g or less, and the sterility was confirmed.

Comparative Example 5 An average particle diameter of 25 μm obtained in the same manner as in Production Example 1
2 kg of okara having a carbohydrate content of 0.2% and a water content of 86% were filled in the same packaging material as in Example 1 at 50 ° C., and subjected to retort heat sterilization. Sterilization conditions were set at a kettle temperature of 130 ° C and holding for 40 minutes. At this time before the internal kettle, in the temperature unevenness after, i.e. in order to eliminate the unevenness of the F ₀ value, the time pot temperature reaches the set temperature, i.e. to set the come-up time of 15 minutes. F ₀ value of 40 minutes pot temperature reached to 130 ° C. reads the temperature change the temperature sensor placed in the bag filled removed after sterilization completion was calculated. The _F0 value at this time was 40 minutes. The sterilized okara was cooled under pressure with 5 ° C. chilled water, taken out of the kettle, and cooled to 10 ° C. in a refrigerator with 2 ° C. cold air for 4 hours.

As for the physical properties at this time, the color tone was clearly scorched, and the flavor was unpleasant and not suitable for eating. The hardness was slightly hard after two months at 5 ° C., and the water dispersibility was poor. The number of bacteria was 10 ⁵ cells / g for the raw material bacteria, and 0 × 10 ¹ cells / g for the bacteria subjected to this sterilization treatment. This packed okara was stored at 35 ° C. for 3 days, and the number of bacteria was 0 × 10 ¹ cells / g or less, and sterility was confirmed. However, the flavor was strongly affected by the harsh taste and the burnt smell.

Comparative Example 6 An average particle diameter of 25 μm obtained in the same manner as in Production Example 1,
2 kg of okara having a carbohydrate content of 0.2% and a water content of 86% were filled in the same packaging material as in Example 1 at 50 ° C., and subjected to retort heat sterilization. Sterilization conditions were set at a kettle temperature of 135 ° C. and holding for 20 minutes, but the packaging material could not withstand heat and sterilization was abandoned.

[0050]

Industrial Applicability According to the present invention, retort heat-sterilized okara can be produced without impairing the color tone and flavor.

 ────────────────────────────────────────────────── ─── Continued on front page (72) Inventor Masayuki Yamaguchi 1 Sumiyoshicho, Izumisano-shi, Osaka Fuji Oil Co., Ltd. Hannan Works F-term (reference) 4B020 LB24 LB30 LC01 LC04 LC07 LC08 LG07 LP02 LP03 LP08 LP09 LP14 LP27

Claims (3)

[Claims] (1) a sugar content of 5% by weight or less and an average particle diameter of 1
A method for producing okara, comprising retort heating the okara in a state of 0 to 100 microns and a water content of 70% by weight or more. 2. The method according to claim 1, wherein the average particle size is 20 to 50 microns. 3. A process according to claim 1 or claim 2 conditions retorting is 4 to 21 minutes at F ₀ value.