JP2003189812A - New biological material and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new biological material reusing the strained lees of bean curd. <P>SOLUTION: The method for producing the new biological material comprises heating under pressure the strained lees of bean curd to prepare the gel-like new biological material. When subjecting the resultant product to enzyme treatment with cellulase or fermenting with microorganism after the heat treatment under pressure, liquefaction and gelling are each further promoted to obtain a product having excellent taste and flavor. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel biological material and a method for producing the same, and more particularly to a novel biological material derived from bean squeezed lees such as okara.

[0002]

2. Description of the Related Art A part of food industry waste is reused as fertilizer, feed, etc., but most of it is disposed of as industrial waste at a huge cost. In particular,
Okara, which is a soybean meal meal produced during the production of tofu,
Since it contains a large amount of dietary fiber that is difficult to decompose, there is little way to reuse it, and about 700,000 tons of it is discarded annually in Japan.

Therefore, effective reuse of these food industry wastes is desired. Regarding the aforementioned okara, for example, Japanese Patent Application Laid-Open No. 6-303940 discloses a method for producing a seasoning containing okara as a main raw material.
In this method, firstly, the okara koji is prepared by mixing okara with a starchy material such as flour and inoculating the mixture with Rhizopus or Aspergillus. Then, rice koji or barley koji is added to the okara koji, and subsequently Lactobacillus cells are added and fermented. To this fermented product, salt and Tigosaccharomyces cells are further added, and by fermentation aging,
It is the production of miso-style seasonings.

[0004]

However, among food waste products in the food industry, bean squeezed lees such as okara are
Since it mainly contains a cell wall composed of cellulose, it is difficult to treat with microorganisms.
Further, even by the above-mentioned method, the product is in a state in which solid meal remains like a miso-flavored seasoning, and therefore its use is limited.

Therefore, an object of the present invention is to provide a novel biological material using bean meal and a method for producing the same.

[0006]

[Means for Solving the Problems] In order to achieve the above object, the present invention is a method for producing a novel biological material derived from legume pomace, which is a method of heating and pressing the legume pomace. .

As described above, by heating and pressurizing the bean squeezed lees, the cells of the beans are separated and can be liquefied or gelled. Such liquefaction or gelation facilitates the action of the enzyme, for example, even when the enzyme treatment described below is performed. Further, since it can be used as a food material such as a seasoning, a base material for cosmetics, a base material for pharmaceuticals, etc., the present invention enables effective reuse of food waste of bean squeezed lees.

In the present invention, the gel form includes not only the whole gel form but also a state in which a gel substance is contained.

The technique of the present invention, which changes the properties of the squeezed lees of beans by heat and pressure treatment, is also applicable to brewed lees containing hard polysaccharides and proteins, which are discarded in the production of shochu, beer and the like. Available.

In the present invention, the heating and pressurizing treatment is preferably carried out by using an autoclave, an extruder and a high pressure heating tube reactor because the operation becomes easy.

Further, in the production method of the present invention, it is preferable that an enzyme treatment is further carried out in addition to the heat and pressure treatment. This is because, for example, liquefaction or gelation can be further advanced.

As the enzyme used for the enzyme treatment, for example, cellulase, peptidase, protease, lipase, amylase, pectinase and the like can be used.
Cellulase is preferable because it can efficiently decompose cellulose, which is a dietary fiber. As the cellulase,
Specific examples thereof include hemicellulase, glucanase, glucosidase, and the like. Examples of the hemicellulase include:
For example, xylanase and the like can be mentioned.

As the pectinase, for example, trade name PECTINEX ULTRA (manufactured by Novo Nordix), trade name PE
CTINEX ULTRA SP-L (made by Novo Nordix) or the like can be used.

The enzyme treatment may be an enzyme treatment with one kind of enzyme, but it is preferably an enzyme treatment with two or more kinds of enzymes because it can be efficiently decomposed. When performing enzyme treatment with two or more types of enzymes, for example,
The treatment may be carried out simultaneously, or each enzyme may be treated.

The combination of the enzyme treatments is not particularly limited and can be treated with the various enzymes described above. For example, a combination of at least two treatments among cellulase treatment, pectinase treatment, protease treatment and lipase treatment can be used. It is preferable, and it is more preferable to include at least cellulase treatment.

When two or more kinds of enzyme treatments are carried out in this way, the following combinations and treatment sequences are specifically mentioned. The order of addition is not limited to these, and cellulase, pectinase, and protease can be added at the same time, for example, from the viewpoint of easy operation. (1) Pectinase treatment → Protease treatment (2) Cellulase treatment → Pectinase treatment → Protease treatment (3) Cellulase treatment → Pectinase treatment → Protease treatment → Lipase treatment (4) Pectinase treatment → Cellulase treatment → Protease treatment → Lipase treatment

In the production method of the present invention, it is preferable to further perform fermentation treatment. By performing this treatment, liquefaction proceeds further, and by adjusting the conditions, viscosity can be increased and gelation can be achieved, and taste and flavor can be further improved.

This fermentation treatment may be carried out after the heat and pressure treatment, or after the heat and pressure treatment and the enzyme treatment, but the taste is further improved and liquefaction proceeds, In addition, since viscosity can be increased and gelation can be achieved by adjusting the conditions, it is preferable to perform the heating / pressurizing treatment and the enzyme treatment.

The fermentation treatment is not particularly limited, but is preferably carried out with a microorganism such as yeast, lactic acid bacterium, filamentous fungus or bacterium.

The fermentation treatment may be carried out, for example, after adding food waste in order to produce a better flavor.

Further, it is preferable that the fermentation treatment is carried out after adding, for example, salt in advance in order to add a salty taste to the fermented product.

The salt may be added, for example, as it is or as food waste containing salt is added. In this way, by using food waste for addition of salt, the cost can be further reduced, and not only the beans squeezed meal but also other waste can be effectively used.

The food waste is not particularly limited, but materials such as ume vinegar waste liquor, plum seasoning waste liquor, fish broth, meat broth, and Tsukudani processing waste liquor are preferable.

In the production method of the present invention, it is preferable to further perform post-treatments such as sterilization treatment, concentration treatment, membrane separation treatment and drying treatment. As the drying treatment,
For example, freeze drying, reduced pressure drying, heat drying and the like can be mentioned.

The post-treatment is, for example, after heat and pressure treatment,
It may be performed at any stage after the enzyme treatment or the fermentation treatment. Further, any one of these post-treatments may be performed, or a plurality of treatments may be performed.

In the production method of the present invention, for example, the cost can be reduced economically, and the waste treatment can be effectively used from the environmental aspect, so that the beans residue is soybean residue. Are preferred.

The novel biological material obtained by such a production method contains, for example, various amino acids, proteins, peptides, sugars, fatty acids, oils and fats, inorganic acids such as organic acids and the like. Examples of the amino acid include aspartic acid, threonine, serine, glycine, purine, alanine, cysteine, valine, methionine, isoleucine,
Examples thereof include leucine, tyrosine, phenylalanine, lysine, histidine, tryptophan, arginine, glutamic acid and the like. In addition to these, isoflavone and the like are also included.

The above-mentioned novel biological material obtained by the above-mentioned treatment is a free amino acid such as glutamic acid, arginine, histidine, etc., which is a source of the umami component, in which proteins are decomposed, dipeptides, oligopeptides and sugars. The composition is relatively increased.

The novel biological material preferably has a gel form. As described above, the gel-like substance has excellent handleability, unlike the above-mentioned substances derived from conventional okara, which contain a large amount of solids, and thus can be used for various purposes.

The gel-like novel biological material is a heat-melting gel, and its melting point is, for example, in the range of 0 to 100 ° C., preferably in the range of 0 to 50 ° C., more preferably 0 to 50 ° C. It is in the range of 37 ° C.

Next, the seasoning of the present invention is characterized by containing the novel biological material. The novel biological material as described above can be used as a seasoning component in various forms because it is excellent in handleability, for example. Therefore, the seasoning of the present invention containing such a material is low in cost and is useful from the viewpoint of resource reuse.

[0032]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing the novel biological material of the present invention will be described with reference to an example of using okara as a raw material.

(Embodiment 1) In this embodiment, the novel biological material can be produced, for example, by adding water to the okara and subjecting it to heat and pressure treatment.

Okara is generally a squeezed meal obtained by crushing soybeans soaked in water, heat-treating the soybeans, and then squeezing the soymilk components. The form of okara to be used is not particularly limited, and may be, for example, raw okara after squeezing soymilk, or dehydrated or dried okara.

In the case of raw okara, the proportion thereof is, for example, in the range of 5 to 50% by weight, preferably 7.5.
It is in the range of 30% by weight, more preferably in the range of 10 to 20% by weight.

The heating and pressurizing treatment can be carried out by using an apparatus such as an autoclave, an extruder, a high-pressure heating pipe reactor such as a pipe reactor, or the like.

The conditions of the heating and pressurizing treatment are not particularly limited, but it is necessary that the cells of the pulses are separated by this treatment. Therefore, for example, the temperature is in the range of 105 to 300 ° C., the pressure is in the range of 1 KPa to 3 MPa, The time is preferably in the range of 5 minutes to 5 hours, more preferably 10
5 to 200 ° C., pressure 0.1 to 0.3 MPa, time 5 minutes to 3 hours, particularly preferably temperature 105 to 121 ° C., pressure 0.1 to 0.3 MPa.
And the time range is 5 minutes to 1 hour.

The novel biological material thus obtained has the following characteristics (color tone, transparency, liquefied state,
Viscosity). All of these characteristics were visually judged, and the viscosity was expressed according to the following criteria. The characteristics of the novel biological materials in Embodiments 2 and 3 described later are also shown in Table 1 below.

(Reference of viscosity) −: No viscosity +: A little viscous ++: Viscous +++: Highly viscous

(Table 1) Color tone Transparency Liquefaction Viscosity Embodiment 1 White brown Slightly turbid Little liquefaction + Embodiment 2 White brown turbidity 20 to 50% + to ++ Embodiment 3 Light brown turbidity 50 to 80% +++ ~ Brown

Specifically, when 7 mL of water is added to about 0.5 g of dried okara and the mixture is heated and pressurized, the volume of the novel biological material obtained is, for example, 6 to 6.5 mL.
And the viscosity at room temperature is in the range of 100 to 1000 (unit: cp).

Since the novel biological material obtained by the heat and pressure treatment is usually liquefied or gelled, it can be easily processed thereafter, and its range of use is wider than that of solid materials. Have advantages. In addition, while the okara is almost tasteless and odorless, the novel biological material has a good taste and is excellent in nutritional balance. Therefore, the novel biological material can be used, for example, as a seasoning, a health promoting food material, or the like.
Further, it is not limited to the application to such foods, and can be applied to, for example, capsule materials, film materials, thickeners, cosmetic base materials, pharmaceutical base materials, biodegradable plastic base materials, and the like. .

The heat and pressure-treated product which is the novel biological material of the present invention may be further subjected to post-treatment. Examples of such post-treatment methods include sterilization treatment and
Examples include processing such as concentration and drying.

Examples of the sterilization method include heat sterilization, filter sterilization, ultraviolet sterilization and the like.
Examples of the concentration method include vacuum concentration and a concentration method using a semipermeable membrane, and examples of the drying method include spray drying, freeze drying, vacuum drying, and heat drying. Depending on the degree of concentration, the degree of gel of the novel biological material can be adjusted.

(Embodiment 2) The novel biological material of the present invention may be, for example, an enzyme-treated product obtained by further subjecting the above-mentioned heated and pressurized treated product to an enzyme treatment.

As the enzyme, for example, the above-mentioned various enzymes can be used, and among them, cellulase is preferable. As the cellulase, those mentioned above can be used, and among them, hemicellulase such as xylanase is preferable. The enzyme used may be one kind or a combination of two or more kinds.

The amount of the enzyme added is not particularly limited, but for example, the solid content weight of the heated and pressurized product is 2.5 g.
Therefore, the range of 0.001 to 0.1 g is preferable, the range of 0.001 to 0.05 g is more preferable, and the range of 0.001 to 0.1 g is particularly preferable. The enzymatic activity is preferably in the range of 5 to 300 U, and more preferably 5 U, per 1 g of the solid content weight of the heat and pressure treated product.
To 100 U, particularly preferably 5 to 50 U.

With respect to the solid content weight of 1 g of the raw materials, the range of 0.001 to 0.1 g is preferable, the range of 0.001 to 0.05 g is more preferable, and the range of particularly preferable. It is in the range of 0.001 to 0.01 g. Further, the amount of enzyme is preferably in the range of 5 to 300 U, more preferably in the range of 5 to 100 U, and particularly preferably in the range of 5 to 50 U.

The reaction conditions are, for example, a temperature of 0 to 70 ° C. and a time of 0.5 to 72 hours, preferably a temperature of 20 to 50 ° C. and a time of 3 to 24 hours. Preferably the temperature is in the range of 30 to 40 ° C., the time is 5 to 1
It is in the range of 5 hours.

Further, the enzyme treatment is preferably carried out with stirring, for example, since the enzymatic reaction becomes efficient and the decomposition is promoted by increasing the contact surface with the enzyme. The stirring condition is not particularly limited, but is, for example, in the range of 10 to 2000 rpm, and preferably,
It is in the range of 600 to 1200 rpm.

The characteristics of the novel biological material thus obtained are as shown in Table 1 above.

(Embodiment 3) The novel biological material of the present invention may be, for example, a fermented product obtained by further fermenting the enzyme-treated product.

When carrying out the fermentation, it is not particularly limited, but it is preferable to use, for example, the above-mentioned microorganisms, and among them, yeast and filamentous fungi are preferable,
More preferably yeast. The type of microorganism may be one type, or two or more types may be used in combination.

The temperature condition of the fermentation treatment is, for example, a temperature of 5 to 5.
The temperature is in the range of 60 ° C, preferably in the range of 10 to 60 ° C, more preferably in the range of 20 to 40 ° C, and the fermentation time is, for example, in the range of 3 days to 6 months, preferably 1
Weekly to 3 months, more preferably 2 weeks to 1
It is in the range of months. In addition, you may blow air and ferment aerobically according to the kind of microorganisms to be used.

The amount of the microorganisms to be taken in is not particularly limited, but is preferably in the range of 0.001 to 0.1 g, more preferably 0.001 to 0, per 2.5 g of the solid content of the enzyme-treated product. It is in the range of 0.05 g, and particularly preferably in the range of 0.001 to 0.01 g. Also,
With respect to the solid content weight of the raw material okara, per 1 g,
The range of 0.001 to 0.1 g is preferable, the range of 0.001 to 0.05 g is more preferable, and the range of 0.001 to 0.01 g is particularly preferable.

The characteristics of the novel biological material thus obtained are as shown in Table 1 above.

When this fermentation treatment is carried out, for example,
It is preferable to add salt and food waste containing salt. As the food waste, for example, those mentioned above can be used.

The addition ratio of salt to the raw material okara is, for example, in the range of 2 to 6 g, preferably in the range of 3 to 5 g, and more preferably 3 to 1 g of the solid content of okara. The range is from 4 to 4 g.

Plum vinegar waste liquid is a solution that leaches out when plum is dipped in salt, and its salt content is usually about 20.
It is about% by weight.

The ratio of the ume vinegar waste liquor added to the raw material okara is not particularly limited.
With respect to g, the range is preferably 20 to 30 mL, more preferably 10 to 20 mL, and particularly preferably 5 to 15 mL.

The food waste may be added, for example, before the fermentation step, or may be added in advance before the heat and pressure treatment.

[0062]

EXAMPLE (Example 1) This example is an example in which a novel biological material of the present invention was prepared using okara as a raw material. The physical properties of the obtained novel biological material were measured by the methods described below.

A. Heat and pressure treatment 5 g of dried okara (100 mesh powder), 18 g of salt and 77 mL of water were placed in an Erlenmeyer flask, and this mixture was heat and pressure treated by an autoclave. The condition is 121
C., 60 minutes, 0.17 MPa. The following various properties of the obtained treated product (hereinafter referred to as "treated product A") were examined.

(Appearance / Viscosity) With respect to the above-mentioned processed product, visual inspection of appearance, measurement of SV, visual inspection of viscosity, viscosity (c
p) was measured. The results are shown in Table 2 below.
The SV is the sludge volume after the sample has been statically separated for 30 minutes.

The appearance and viscosity of the cellulase-treated product and the fermentation-treated product described later are also shown in Table 2 below.

(Table 2) Treated product A Treated product B Treated product C Appearance Light yellowish brown suspension Light yellowish brown suspension Light brown turbid liquid SV 70% 20-30% 10-20% Viscosity ++ + +++ cp 100-300 200-400 500-1000

(Property) When the supernatant after centrifugation was left at room temperature, it became a transparent yellow gel.

(Solubilizing effect) The treated product A was centrifuged (2000 G, 10 minutes), the volume of the precipitate (insoluble matter) was measured, and the solubilizing effect of okara in the treated product was examined ( same as below). As a result, the insoluble matter amount (volume%) of the mixture before the heat and pressure treatment was 85%, while the insoluble matter amount of the treated product was 65%.

(Amount of Ingredients) The total sugar amount was the phenol-sulfuric acid method using glucose as a standard substance, the total reducing sugar was measured by the Somogy method using glucose as a standard substance, and the total protein amount was albumin as a standard sample. It was measured by the Lowry method (hereinafter the same). In addition, the total amount of peptides was measured using tyrosine as the standard substance, and the sample was 0.5 mL, 0.55 M.
2.5 mL of sodium carbonate and 0.5 mL of Folin-Ciocaltow reagent 1N were mixed and determined by measuring absorbance at 660 nm (hereinafter the same). less than,
The results are shown below.

[0070] 25 mg of reducing sugar Total sugar amount 270mg Total protein amount 130mg Total peptide amount 4mg

B. Cellulase treatment Solid content (weight) of the treated product A obtained by the heat and pressure treatment
On the other hand, cellulase was added so as to be 0.1% by weight to carry out an enzymatic reaction. The reaction conditions are pH 7 and temperature 30.
The treatment time was 12 hours at 35 ° C. The following various properties of the obtained enzyme-treated product (hereinafter, referred to as "treated product B") were examined.

(Appearance / viscosity) As shown in Table 2 above.

(Solubilizing effect) Insoluble matter amount (volume%) 10 volume%

(Sensory test) The processed product B was heat-sterilized at 120 ° C. for 10 minutes, and freeze-dried under vacuum to perform a sensory test on the obtained powder. As a result, the raw okara powder was almost tasteless and odorless, whereas the treated product B
The powdered product had a good taste and a faint smell of okara.

(Amount of contained components) Reducing sugar amount 730mg Total sugar amount 850mg Total protein amount 130mg Total peptide amount 100mg

C. Fermentation Treatment Miso yeast (product name: yeast for miso; manufactured by Zeoc Co., Ltd.) was added to the treated product B so as to be 100 ppm and fermented at 30 to 35 ° C. for 30 days. The following various properties of the obtained fermented product (hereinafter referred to as “processed product C”) were examined.

(Appearance / viscosity) As shown in Table 2 above.

(Property) The treated product was concentrated to 1/4 volume by vacuum evaporation to obtain a brown gel. Even if water was further added to the obtained gel-like substance to dilute it by a factor of 2 (volume), the gelled state was maintained. The term "gel-like" as used herein means a state in which the sample does not flow out from the test tube and retains its shape even when the test tube containing the sample is laid sideways.

(Sensory Test) A sensory test was performed on the brown gel-like material obtained by the vacuum evaporation. as a result,
Compared to the powder of the treated product B, the taste was more intense, the taste was increased, and the taste was mellow.

(Example 2) A. Instead of heat and pressure treatment, enzyme treatment, fermentation treatment 18 g of salt and 77 mL of water, 43 g (38 mL) of plum seasoning waste liquid containing 14 g of salt and 5 g of salt and 38 g (38 mL) of water were used. 5 g of 100 mesh powder) and 5 g in an Erlenmeyer flask,
Heat and pressure treatment, enzyme treatment and fermentation treatment were carried out in the same manner as in Example 1. Then, the properties of each of the processed product A (heating and pressurizing process), the processed product B (enzymatic process), and the processed product C (fermentation process) were examined in the same manner as in Example 1.

(1) Properties of processed product A (Appearance and properties) Light brown suspension

(Solubilizing effect) Insoluble matter amount (volume%) 62 volume%

(2) Properties of processed product B (Solubilization effect) Insoluble matter amount (volume%) 10 volume%

(Sensory Test) The powdered product of treatment B of this example had a stronger taste than the powdered product of treatment B of example 1 above.

(Amount of contained components) 180 mg of reducing sugar Total sugar amount 300mg Total protein amount 380mg Total peptide amount 350mg

(2) Properties of processed product C (Appearance and properties) Light brown gel

(Sensory test) The processed product C had a deeper taste than the powdered product of the processed product B and had a slight plum scent.

(Example 3) This example is an example of preparing biological material by further treating heat-pressurized okara with various cellulases.

(Cellulase) C1: Aspergillus niger
Derived powder enzyme (trade name: Cellulase Nagase, manufactured by Nagasenamutex) C2: Aspergillus niger
Derived liquid enzyme (trade name Cellulase XL-531, manufactured by Nagasenam Tex) C3: Trichoderma viride derived powder enzyme (Trade name: Nagase Cellulase XL425, manufactured by Nagasenam Tex) C4: Derived from Tricoderma viride Liquid enzyme (trade name: Cellulase Daiwa, manufactured by Daiwa Kasei Co., Ltd.) C5: Tricoderma viride-derived powdered enzyme (trade name: Cellulase Daiwa, manufactured by Daiwa Kasei Co., Ltd.) Hereinafter, these enzymes are referred to as C1 to C5.

5 mL of water was added to 0.5 g of dried okara powder, and this mixture was autoclaved (Iwaki; A
CV-3167N) was used for heat and pressure treatment. The processing conditions were 121 ° C., 60 minutes, and 0.17 MPa.

After cooling the mixture, each of the cellulases was added so as to have a predetermined concentration (1% by weight, 5% by weight), and the mixture was allowed to stand at 40 ° C. for 15 hours. The total sugar amount, total reducing sugar amount, total peptide amount, total protein amount, and sugar chain length of these treated products were measured by the same method as described above. The sugar chain length was defined as "total sugar amount / total reducing sugar amount".
The results are shown in Table 3 below.

(Table 3) Total amount of sugar used Total reducing sugar amount Total peptide amount Total protein mass Sugar chain length Cellulase (mg) (mg) (mg) (mg) No enzyme added 28.81 0.51 0.70 15.45 56.13 C1 (1 weight 47.34 6.35 0.96 21.08 7.45 C1 (5 wt%) 57.58 20.53 1.21 25.29 2.80 C2 (1 wt%) 30.95 58.99 1.96 35.02 0.52 C2 (5 wt%) 84.92 72.64 4.04 62.67 1.17 C3 (1 wt%) 51.52 10.10 1.17 23.67 5.10 C3 (5 wt%) 69.72 24.60 1.61 30.91 2.83 C4 (1 wt%) 78.18 49.78 1.49 33.24 1.57 C4 (5 wt%) 86.53 65.46 3.27 69.18 1.32 C5 (1 wt%) 67.98 33.58 1.67 24.06 2.02 C5 (5 wt% ) 77.00 59.21 2.28 38.27 1.30

As shown in Table 3 above, the whole sugar was treated by heating and pressurizing the okara and then treating it with cellulase.
The amount of reducing sugars, total peptides and proteins increased. From this, it can be said that, for example, the cellulose of soybean cells was decomposed and the insoluble protein was dissolved. Therefore, the novel biological material of the present invention has an increased taste and sweetness and can be used as an excellent seasoning. In addition, if the novel biological material that has been subjected to the heating and pressurizing treatment and the cellulase treatment in this way, then it becomes possible to easily carry out the fermentation treatment subsequently.

(Example 4) [0094] This example is an example in which the heat-pressurized okara was further treated with cellulase and protease to prepare a biological material.

(Cellulase) The same C3 as in the above-mentioned example was used.

(Protease) P1: Proteases derived from Bacillus subtillus (trade name Protease N "Amano", manufactured by Amano Enzyme) P2: Bacillus stearothermophilus (Bacillus stearothermoph)
ilus) derived protease (trade name: Protease S "Amano", manufactured by Amano Enzyme) P3: romelain (trade name: Bromelain F, manufactured by Amano Enzyme) P4: Papine (trade name: Papain W-40, manufactured by Amano Enzyme) P5: Peptidase derived from Aspergillus melleus (Product name Protease P "Amano" 3G, manufactured by Amano Enzyme) P6: Aspergillus oryzae (Aspergillus oryzae) derived from Aspergillus melleus (Product name: Aspergillus oryzae) ) -Derived proteaase (trade name: Protease A "Amano" G, manufactured by Amano Enzyme) P8: Bacillus subtillus-derived proteaase (trade name) Name Pro Leather FG-F, manufactured by Amano Enzyme Co., Ltd. P9: Aspergillus-derived metal protease (product name Protin FN, manufactured by Daiwa Kasei Co.) P10: Bacillus-derived metal protease (product name Protin P, Daiwa Kasei) P11: Bacillus thermoproteticus (Bacillus thermoprot)
Protease derived from eolytics (trade name: Samoaise, manufactured by Daiwa Kasei Co.) P12: Serine proteaase derived from genus Bacillus (trade name: Protin A, manufactured by Daiwa Kasei Co.) These enzymes are hereinafter referred to as P1 to P12.

Water (5 mL) was added to dried okara powder (0.5 g), and the mixture was heated and pressed under the same conditions as in Example 4. Then, the mixture was cooled, 5 wt% of the cellulase was added to Okara and 1 wt% of the protease was added, and the mixture was allowed to stand at 40 ° C. for 15 hours. The total sugar amount, total reducing sugar amount, total peptide amount, and total protein amount of these treated products were measured in the same manner as described above. The results are shown in Table 4 below. In addition, Table 5 below shows the results of sensory tests (taste, odor) of each treated product.

(Table 4) Total amount of sugar used Total amount of reducing sugar Total amount of peptide Total amount of protein Weight Cellulase / Protease (mg) (mg) (mg) (mg) No enzyme added 34.1 0.50 0.8 18.8 C3 66.7 26.0 1.5 31.2 C3 + P1 72.4 32.0 2.0 39.0 C3 + P2 63.2 28.0 1.9 39.4 C3 + P3 63.5 26.0 1.9 38.9 C3 + P4 62.1 25.0 1.7 34.7 C3 + P5 68.0 36.0 2.5 38.5 C3 + P6 74.5 58.0 2.5 35.5 C3 + P7 75.0 44.03 34.0 + 72.7310 + 42.7 33.0 + 42.7 C3 + P3 63.5 73.2 46.0 2.2 47.7 C3 + P12 65.7 30.0 1.9 39.0 C3 + P13 67.9 33.0 2.2 43.9

(Table 5) Cellular Serrate Proteases Sensory Evaluation No enzyme added No taste C3 Bitterness present. Slightly sweet C3 + P1 Light taste C3 + P2 Slightly bitter. Light C3 + P3 with bitterness. Light taste C3 + P4 Bitterness C3 + P6 Slight irritating odor C3 + P7 Bitterness C3 + P8 Good taste C3 + P9 Light taste C3 + P10 Light taste C3 + P11 Slight bitterness C3 + P12 Light taste, very tasty C3 + P13

As shown in Table 4, the heat-pressurized product was reacted with not only cellulase but also protease to increase the reducing sugar and digest the protein component. This makes the taste sweeter,
The taste became stronger and the smell became stronger. Especially, "C3 + P
7 ”,“ C3 + P9 ”and“ C3 + P12 ”were excellent in the sensory test.

Example 5 This example is an example in which a biological material was prepared by subjecting okara to heat and pressure treatment, enzyme treatment, and fermentation treatment.

Water or ume vinegar waste liquid (salt content 20% by weight) and water were added to 5 g of dried okara powder, and the total amount was 100 mL.
And The ume vinegar waste liquid was added so as to be 50% by volume.

After heat-pressurizing the mixture under the same conditions as in Example 5, the mixture was cooled and the cellulase was added at 5% by weight to okara and the protease was added at 1%.
% By weight and yeast to 0.1% by weight, and add 3
It was allowed to stand at 0 ° C for 7 days. The total sugar amount, total reducing sugar amount, total peptide amount, and total protein amount of these treated products were measured in the same manner as described above. The results are shown in Table 6 below. Table 7 below shows the results of the sensory tests (taste, odor) of these treated products.

(Table 6) Total amount of sugar Total amount of reducing sugar Total amount of peptide Total amount of protein (mg) (mg) (mg) (mg) Blank 0.8 0.00 0.1 2.0 Plum + enzyme-free + Y 27.9 447.7 1030.8 1891.0 Plum + enzyme No additive + Y 28.0 443.7 1048.3 1903.7 Ume + C3 + P6 + Y 36.6 646.5 1040.5 2254.4 Ume + C3 + P6 + Y 37.9 647.0 1035.5 2238.9 Ume + C3 + P8 + Y 29.6 533.8 1043.3 2021.7 Ume + C3 + Y8 5.7 + 5.7 + 5.2 + 2100 + C3 + P2 + 13.7 + 2 39.7 + 5.72C2 + P3 + 17 + 2 30.5 413.7 No enzyme added + Y 10.1 230.0 6.4 426.0 C3 + P6 + Y 29.4 447.5 712.6 762.8 C3 + P6 + Y 29.0 421.8 717.7 749.6 C3 + P8 + Y 25.4 471.3 394.9 700.9 C3 + P8 + Y 27.8 525.2 405.3 704.0 C3 + P12 + Y 16.1 366.7 119.3 667.0 C3 + P12 + Y 16.1

(Table 7) Sensory evaluation blank Bran with no taste + enzyme-free + Y Plum with light taste + Y without enzyme + Y Plum with acid taste + C3 + P8 + Y Plum with taste + C3 + P8 + Y Bitter with taste. Plum with a light taste + C3 + P12 + Y There is a good taste. strong taste. No enzyme added + Y C3 + P8 + Y with bitterness C3 + P8 + Y with salty taste

As shown in Table 6, by further fermenting the heat-pressurized and enzyme-treated product, the odor peculiar to okara disappeared, and a slightly miso or soy sauce-like fermented odor was produced. Furthermore, by treating in the presence of the plum vinegar waste liquid, the smell of okara was further eliminated, and the sweet and sour and mellow taste of ume vinegar was further enhanced.

(Example 6 and Comparative Example 1) Dry weight 1 g
A 10-fold amount (weight) of water was added to the soybean paste, and the mixture was heated and pressed. The processing conditions are 121 ° C., 60 minutes, 0.17
It was set to MPa.

Then, the obtained treated product was further added with cellulase (trade name: Cellulase Daiwa; manufactured by Daiwa Kasei) 2
Adjust the pH to 5.0 by adding 0 μL (20 U), and
It was left at 0 ° C. overnight. The enzyme-treated product obtained here was designated as Example A.

On the other hand, as a comparative example, a comparative example A was prepared by performing only heat treatment at 100 ° C. on okara to which water was added, without performing heat and pressure treatment and cellulase treatment. Further, the treated product was adjusted again by the same method, and the obtained product was designated as treated product B (Comparative Example B). In addition, a heat treatment was performed in the same manner as in Comparative Example A, and then a cellulase was performed in the same manner as in Example A to obtain Comparative Example C.

Then, the amount of reducing sugar, the amount of total sugar, the amount of dissolved protein, and the amount of residual insoluble matter per 1 g of okara were measured for these samples. The results are shown in Table 8 below. The amount of reducing sugar, the amount of total sugar, the amount of protein, and the amount of residual insoluble matter were measured in the same manner as described above.

The obtained sample was stained with PAS and observed under a microscope (magnification: 400 times).

The results of these micrographs are shown in FIGS. 1 shows the results of Example A, FIG. 2 shows the results of Comparative Example B, and FIG. 3 shows the results of Comparative Example C. In addition, in the microscope observation, the stained part is a polysaccharide.

(Table 8) Comparative Example A Comparative Example B Comparative Example C Example A Heat and pressure treatment --- + + Cellulase treatment --- + + amount of reducing sugar (mg / g) 0.66 2.0 29.0 56.3 Total amount of sugar (mg / g) 31.6 36.0 123.0 208.0 Dissolved protein (mg / g) 48.0 60.0 81 68 Residual insoluble matter (% by weight) 51 30

First, as shown in Table 8 above, as compared with the comparative example in which the heat and pressure treatment was not performed, in the examples subjected to the heat and pressure treatment and the cellulase treatment, the amount of reducing sugar and total sugar and the amount of dissolved protein were increased. increased. Also, the reducing sugars and total sugars were increased compared to Comparative Example C which was heat-treated and cellulase-treated. This is because even if cellulase is simply added, the fiber from the okara is only partially decomposed, but the heat and pressure treatment increases the amount of dissolved fiber, and further treatment with cellulase results in more dissolution. It is thought that this is due to further decomposition.

As a result of microscopic observation, in Comparative Example A, an aggregate of soybean cells having a sharp cut surface was observed.
In Comparative Example B, an aggregate of soybean cells having a sharp cut surface and a swollen sharp cut surface was observed, and in Comparative Example C of FIG. 3, a decomposition product of soybean cells and soybean having a sharp cut surface were observed. An aggregate of cells was observed. On the other hand, in Example A of FIG. 1, soybean cells were decomposed and oil bodies, fats and oils and secondary cell walls in the soybean cells were observed.

Specifically, in Comparative Example B, the polysaccharide was not decomposed and remained as a lump as shown in FIG. 2, and the cellulase-treated Comparative Example C was also stained as shown in FIG. There was an agglomerated polysaccharide residue and an unstained agglomerate of cells. On the other hand, in Example A shown in FIG. 1, not only the polysaccharide portion to be stained was decomposed and eliminated, but also the cluster of unstained cells found in the comparative example was decomposed.

Example 7 A. Heat and pressure treatment Mix 2 g of raw okara and 6 ml of distilled water,
The heating and pressurizing treatment was performed by autoclaving under the conditions of 0.17 MPa (1.2 atm) for 20 minutes. This processed product is centrifuged (2000Xg (3000rpm), 10
Minutes) and separated into a supernatant and a precipitate.

B. Cellulase treatment 14 ml of water and 100
One part by weight of cellulase (4 mg; 80 U) was added, and the mixture was left overnight (16 hours) at 40 ° C. with stirring with a stirrer. Then centrifuge again (2000Xg
(3000 rpm, 10 minutes), the supernatant and the precipitate were separated, and the precipitate was washed twice with water. In addition, as the cellulase, powdered product name Cellulase Daiwa P (manufactured by Daiwa Kasei Co.) was used.

C. Pectinase treatment 10 ml of water was added to the precipitate recovered after the above cellulase treatment, and 10 μL of pectinase of 1/100 volume was added.
(26U) and add 40 while stirring with a stirrer.
It was left overnight (16 hours) at ° C. Then, the supernatant and the precipitate were separated again by centrifugation (2000 × g (3000 rpm), 10 minutes). In addition, as pectinase,
Liquid brand name PECTINEX ULTRA (manufactured by Novo Nordix)
It was used.

(Dry Weight) The recovered precipitate after the treatment with pectinase was dried to measure its dry weight (Wa). On the other hand, dry 2 g of the same untreated raw okara,
The dry weight (Wb) was measured. And from Wa to W
The weight obtained by subtracting b was taken as the amount of solubilized decomposition (Wb-W
a). As a result, 13 to 15 wt% of the raw okara weight remained as an undecomposed residue, and 85 to 87 wt% was solubilized by the enzyme treatment. In the sixth embodiment, as follows,
Example 6 in which the heating and pressurizing treatment and the cellulase treatment were performed
Then, as shown in Table 7, the residual insoluble matter is 30% by weight.
However, in this example, it can be said that the residual insoluble matter could be further reduced by further combining pectinase treatment.

(Microscopic Observation) The recovered precipitate after the treatment with pectinase was observed with an optical microscope. As a result, it was confirmed that an oil body was present in the soybean cells that remained without being destroyed during the okara production. In addition, the secondary cell wall observed by the microscopic observation of Example 6 which was subjected to the heating / pressurizing treatment and the cellulase treatment was not confirmed in this Example in which the pectinase treatment was further combined, and was found to be dissolved. .

(Oil Weight) To 10 mg of the recovered precipitate after the treatment with pectinase, 1 ml of hexane was added, and the oil was extracted three times at room temperature, and further concentrated under reduced pressure until hexane was exhausted. Then, this concentrate was used as soybean oil, and the weight thereof was measured. As a result, it was 3 mg. On the other hand, the residue after extraction was 7 mg. From this, it was found that the fat content in the precipitate after the pectinase treatment was 30% by weight.

(Protein measurement) 10 mg of 1N NaOH was added to 10 mg of the collected precipitate after the treatment with pectinase.
1 was added and heated in a boiling bath for 10 minutes. Then, centrifugation (2000 × g, 5 minutes) was performed to collect the supernatant, and the protein was quantified by the Lowry method. As a result, the amount of protein was 4.9 mg (calculated as bovine serum albumin).

(Carbohydrate measurement) Similarly, 10 mg of the precipitate recovered after the treatment with pectinase was added to 1 mg of 2N HCl.
1 was added and heated in a boiling bath for 2.5 hours. afterwards,
Centrifuge (2000Xg, 5 minutes) to collect the supernatant,
As a result of quantifying the sugar by the phenol-sulfuric acid method, the sugar was 14 mg.

(Component analysis) 1N NaOH was added to the recovered precipitate (see FIG. 1) after the cellulase treatment to give 1
After boiling at 00 ℃ for 10 minutes and cooling, the product name TOYO
-Gel filtration was performed using PEARL HW-50 (manufactured by Tosoh Corporation). As a result of examining the elution fraction, it was found that the main component was a high molecular component of about 700 KDa composed of protein, neutral sugar and uronic acid.

As described above, the composition of the recovered precipitate after the treatment with pectinase was as follows: oil and fat 30%, protein 49
%, Sugar 14%, and other 7%. From the result of the residual insoluble matter and the result of the microscopic observation, it was found that the decomposition was further promoted by combining the heat and pressure treatment and the cellulase treatment with the pectinase treatment.

[0127]

INDUSTRIAL APPLICABILITY As described above, according to the production method of the present invention, it is possible to effectively reuse the bean squeezed meal, which is a food waste, and prepare a novel biological material applicable to various uses. The novel biological material, for example, because gelation progresses by subjecting to heat and pressure treatment, for example, not only foods such as seasonings, but also thickeners, film materials, cosmetic base materials, etc. Applicable to

[Brief description of drawings]

FIG. 1 is a micrograph showing an example of the novel biological material of the present invention.

FIG. 2 is a micrograph of a processed okara product in a comparative example.

FIG. 3 is a micrograph of a processed okara product in a comparative example.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Naoya Kasai             1-1 Gakuencho, Sakai City, Osaka Prefecture Osaka Prefecture University             Within (72) Inventor Shinji Azuma             4-43 Miyahara, Yodogawa-ku, Osaka-shi, Osaka             Shin-Osaka Chiyoda Building Annex 8F Bar Co., Ltd.             Within Net International (72) Inventor Joji Aoki             4-43 Miyahara, Yodogawa-ku, Osaka-shi, Osaka             Shin-Osaka Chiyoda Building Annex 8F Bar Co., Ltd.             Within Net International F term (reference) 4B020 LB24 LC08 LG07 LK01 LK19                       LP03 LP18                 4B047 LB06 LB07 LG03 LG40 LG58                       LG59 LP05 LP18 LP19

Claims (22)

[Claims] 1. A method for producing a novel biological material derived from legume shavings, which comprises heating and pressing the legume shavings. 2. The manufacturing method according to claim 1, wherein the heating temperature is in the range of 105 to 300 ° C. 3. The heating and pressurizing treatment is carried out using at least one device selected from the group consisting of an autoclave, an extruder and a high-pressure heating tube reactor.
Or the manufacturing method according to 2. 4. The production method according to claim 1, further comprising enzymatic treatment. 5. The production method according to claim 4, wherein the enzyme treatment is performed with stirring. 6. The method according to claim 5, wherein the enzyme treatment is performed with two or more kinds of enzymes. 7. The production method according to claim 4, wherein the enzyme is at least one enzyme selected from the group consisting of cellulase, peptidase, protease, lipase, amylase and pectinase. 8. The method according to claim 7, wherein the cellulase comprises at least one selected from the group consisting of hemicellulase, glucanase and glucosidase. 9. The method according to claim 8, wherein the hemicellulase is xylanase. 10. The enzyme treatment is a combination of at least two treatments among cellulase treatment, pectinase treatment, protease treatment and lipase treatment.
The manufacturing method described. 11. The production method according to claim 10, further comprising a protease treatment after the pectinase treatment. 12. The method according to any one of claims 1 to 11, further comprising a fermentation process.
The manufacturing method according to any one of 1. 13. The production method according to claim 12, wherein the fermentation treatment is performed with at least one microorganism selected from the group consisting of yeast, lactic acid bacteria, filamentous fungi and bacteria. 14. The production method according to claim 12, wherein the fermentation treatment is performed after adding salt. 15. The method according to claim 14, wherein the salt is added by adding the food waste containing the salt. 16. The method according to claim 15, wherein the food waste containing salt is at least one material selected from the group consisting of ume vinegar waste liquor, plum seasoning waste liquor, fish broth, meat broth, and Tsukudani processing waste liquor. . 17. The production method according to claim 1, further comprising at least one treatment selected from the group consisting of sterilization treatment, concentration treatment, membrane separation treatment and drying treatment as the post-treatment. . 18. The method according to claim 17, wherein the drying treatment is at least one treatment selected from the group consisting of freeze-drying treatment, reduced-pressure drying treatment and heat-drying treatment. 19. The bean paste meal is okara.
19. The manufacturing method according to any one of to 18. 20. A novel biological material derived from legume shavings produced by the production method according to any one of claims 1 to 19. 21. The novel biological material according to claim 20, which has a gel form. 22. A seasoning containing the novel biological material according to claim 20 or 21.