【０００１】
【発明の属する技術分野】
本発明は大豆原料の呉の新規な製造に拘わる発明であって、本発明により得られる呉は、大豆を圧搾により分解処理する事で、此れから得られるオカラは、従来の食感の悪い栄養価の低い廃棄物オカラではなく、各種大豆エキスを豊富に含んだ新規な大豆加工食品の主要原料が可能となり、また、これから得られる豆乳の収量は、従来の製造方法に対し若干低いものであるが、極めて清潔で食味の良い新規な食感の豆乳や豆腐原料としの製造が可能となる。
【０００２】
【従来の技術】
従来の大豆を原料とした豆乳や豆腐原料の呉を得ようとすれば、洗浄後の原料大豆を１０時間前後の時間を経て吸水浸漬させ、このさい、原料大豆の浸漬水に殺菌剤やアルカリイオン水等を使用する事もあるが、多くは水道水あるいは清潔な地下水等を使用し、膨潤完了後の原料大豆から、磨砕と呼ばれる、所謂、注水をしながらの、臼引き加工により大豆を磨り潰し、豆乳及び豆腐原料を製造する方法や、大豆を粉砕して得られる粉末大豆に加水しこれを乳化する方法や、タンパク質分解酵素で乳化処理する方法があるが、これらはいずれも原料大豆からのタンパク抽出量の増量、収量アップを目的としたものである。
つまり、いかにして原料大豆から、より有効にかつ効率的に呉を得て、さらには、得られた呉から豆乳成分を限りなく回収し、或いは如何にしてオカラ排出を無くして抽出製造するかが製造技術上の重要なテーマであり、この点でより微細粉あるいはより細乳化あるいは高濃度乳化の製造技術を研究開発の方向としているのは明白である。
これらの技術を考えると、例えばオカラの出ない豆腐とは？豆腐の正体は？となってしまい、豆腐とは、煮大豆を限りなく水で薄めて成型した食品、となってしまう訳であって、これでは食味や栄養成分を無視した、餌、的な発想となってしまい、本来の食品としての豆腐と、異なった食品を食したことになる。
日本人が古来より食品として利用していたオカラが、近年の食文化の変化で嫌われ物となり、ひいては、オカラが産業廃棄物に指定され、これに要する処理料が経営を圧迫し、結果的に似て非なる食品を製造する事になる
つまり、従来の豆腐製造が、前記のようにオカラは豆腐製造業者にも食品残渣的意識が強く、オカラの内容物が本当のゴミになってしまい、結果的に産業廃棄物との認定を受ける事になった。
【０００３】
【課題を解決するための課題】
前記の様に栄養価を積極的に残したオカラと、豆腐らしい豆腐を製造するための豆乳を得るためには、此れらに好適な呉を得なければ成らないのは当然であるが、従来製法から豆乳抽出収量を押さえただけでは課題の解決に成らない。
此れは、これらの旧来の製法では大豆の飽和膨潤が不可欠で此れを目的とした水中浸漬時間が極めて長く、大豆に付着されたバチルス属等の枯草菌だけでなく、各種雑菌の増繁殖を招くことになり、衛生管理的にも課題がある。
他方、大豆から得られるであろう成分を考えたときに、タンパク抽出等の栄養成分は当然であるが、食品には味覚の要素も重要であり、この点で一般に磨砕が細かければ、タンパクの抽出率は良いが、オカラと豆乳の分離が悪くなり、この逆で磨砕が粗ければオカラと豆乳の分離は良くなるが抽出は悪く、磨砕の速度が早ければ熱を生じ、タンパク変性を起こしかねず、この防止を目的として相当量の冷却水を必要とし、これらに起因する水分量や各種要素が豆腐や豆乳の味を左右する事になるが、これらは全て磨砕と呼ばれる旧来の大豆磨り漬し工程に起因するものである。
加えて豆乳の抽出量もしくは豆乳製造量の増加と豆乳中にミジンと呼ばれる微細な大豆の繊維成分が生じることで豆腐の食感が低下するだけでなく、豆乳とイソフラボン化合物の関係が豆乳の風味に重要な要素となっていることである。
つまり、豆腐の風味低下あるいは雑味の原因はイソフラボン配糖体とアグリコンの増加が起因となるが、前記の磨砕と呼ばれる工程の前工程に、大豆の浸漬と呼ばれる吸水膨潤工程が不可欠であって、此の際の大豆の水中浸漬が８時間以上と長時間を要すが、この時大豆中のエステル結合分解酵素と配糖体分解酵素が加水分解作用あるいは酸化により、マロニルイソフラボン配糖体をイソフラボン配糖体に、イソフラボン配糖体をアグリコンに変化させることであるが、これは、ひいては、アグリコンをステロイドサポニンやトリテルペノイドサポニンと成って、極めて永続性の泡沫発生物質を形成する事となるが、これ等は、魚類の違法漁法である魚類用毒物剤としてもよく知られた、極めて毒性の高い水溶性物質であるが、しかしながら極微量であれば、強心剤等として漢方薬等で利用される事のある、強力な溶血作用を有する物質ではあるが、豆乳や豆腐原料には不要な物質である上に、極めて強力かつ、永続的な泡沫物性によって豆腐製造時の多量の気泡発生の原因となり、品質を低下させる多くの品質阻害要因を併発し、この影響が豆腐の製造に極めて多く、これらの泡沫処理が豆腐製造の決め手になる上に、自然食品を標榜する豆腐において、多量のシリコン系等の消泡剤を使用する事となり安全性や食味の上からも課題があった。
これは大豆を豆乳に変化させる従来の工程で呉の製造が、浸漬吸水を経て磨砕工程となる、まさに、豆乳製造の必要条件と雑味や口溶けの悪さが同時進行的に産生されることにある、加えて前記の冷却水の加水による水分増加が呉の濃度低下を招き、これによって得られた豆乳を原料とした豆腐の保形成の低下を起こすと同時に食感としての、甘みや風味の低下を招いているが、これは豆乳の濃度低下が凝固剤の添加量や温度などの豆腐や豆乳製造の質的要素の低下原因と成るに外ならず、つまり、良質な豆乳を得ようとすれば良質な呉を製造するのが当然であり、豆腐は当然にして良質な豆乳が前提であるが、前記の逆で単に、豆乳濃度が高いと、豆乳粘度も高く、これでは舌触りの粗い口当たりも悪く、美味しい豆腐や豆乳にはならない。
本発明は、上記の問題点に鑑み考案されたもので、本発明では豆乳製造工程中の浸漬装置の衛生管理や、有害となる酵素の発生活性阻害や、食味を左右する豆乳へのミジンや、植物繊維成分の流入を防止し、静的、動的に拘わらず、大豆から熱や不純物を生ずる事なく純良な呉を得て、ひいては、食味の良い豆乳成分の抽出を課題とする。
【０００４】
【課題を解決するための手段】
上記の問題点を解決するために本発明では、大豆から豆乳を抽出する際に、大豆の子葉細胞に無理な揉みほぐしの様な磨砕と呼ばれる所謂、高速度な臼引きやスリコギによる抽出、粉砕ではなく、圧搾による豆乳の抽出方法を中心としたものである、加えて旧来の製法では、原料大豆の浸漬時間を短縮すれば吸水量が低下することになるが、本発明による抗菌性のアミノ酸であるグリシンやアラニンと乳酸ナトリウムの作用で、大豆の不溶性ペクチンを水溶性のペクチン酸に、同時に蛋白質のポリペプチド鎖を形成している、水素結合を低下させる事で、容易にタンパク質が水を包合することになり本発明による効果である殺菌と蛋白質の柔軟性が同時に生じることになる、これは吸水浸漬時間の短縮で前記の雑味の素をなすアグリコンやステロイドサポニンやトリテルペノイドサポニンと呼ばれる生成物の産生を極端に抑制することが可能となった。
加えて、本発明に使用するアミノ酸の、マスキング効果により、大豆に含まれる苦みや、エグミの基である、ロイシンやアルギニン等の物質の有効成分を残したまま、エグミやニガミの味の調整が可能となり、口溶けや体に良い製品を製造できることになる。
【０００５】このような解決課題について浸漬条件に検討を行ったところ、洗浄後の原料大豆を浸漬する際に使用直後の浸漬水中の細菌数は旧来製法ではＰＨ６，４、摂氏１５度の浸漬水に８時間の測定値では２５×１０と極めて大量に発生確認されているが、本考案のＰＨ７，８摂氏１５度の浸漬水３時間経過後の細菌数は殆ど０であって、本発明の浸漬水の衛生管理面の効果は確認された。
また、３時間経過後の大豆の吸水率は２５ｇが４８ｇと１９２％の膨潤となったが、豆乳抽出には十分な吸水率であり、これによって得られた豆乳の濃度としても十分であり、本発明に係るアミノ酸と乳酸ナトリウム添加水の抗菌下の短時間浸漬の効果は併せて確認された。
【０００６】前記によって得られた浸漬吸水膨潤済みの清潔な大豆を磨砕と呼ばれる旧来の工程を使用せず、圧搾加工、詳しくはシャフト径２５ｍｍの回転可能な中心軸を有する直系３０ｃｍ厚み３ｍｍの円盤状でかつ平らな板に、直系３ｍｍの子穴を５ｍｍピッチに解放配列し、補強を伴った回転可能な圧搾回転板に、前記の３時間膨潤大豆、５００ｇを重なることの無いように平らに配置し、前記の円盤と同型の円盤を上方より、覆いかぶせ、前記の円盤と円盤の空間が１ｍｍになるよう圧力を加え、圧搾された大豆を回収し、大豆の５０％相当量である２５０ｇの希釈水を加えて撹拌し、摂氏１００度で５分間加熱後、遠心分離による固液濾過を行い３２０ｇの豆乳と４３０ｇの固形物を得ることができた、これは旧来の豆腐、豆乳製造の抽出量から見ると半分以下の豆乳収量であるが、極めて良質な豆乳が得られ、これを原料とした豆腐は甘く風味豊かな口溶けの良い豆腐を作ることができた。
これは圧搾による静的な豆乳抽出により摩擦熱等の発熱を生じる事無く、発熱防止の冷却水を必要としないために、極めて正確に計量された撹拌水だけで呉が得られる事で、品質が安定となる。
また、この抽出には、回転粉砕や擦りおろし、スリ潰す等のいわゆる磨砕と呼ばれる工程が全く無いために、植物性繊維が殆ど混入する事なく、結果的に豆乳濃度が自在に調整できる純良なオカラと豆乳原料の呉ができあがる。
加えて短時間低濃度のアミノ酸や乳酸ナトリウム添加の前記
【０００３】に説明の如くの雑味要因となるイソフラボン化合物等の組成物の発生を抑制し、大豆中に微量に含まれているプロトペクチンを分解するプロトペクチナーゼ等の作用効果を高め、これを原料として製造された食味の良いオカラと豆乳や豆腐が製造可能となった。
【０００７】
【発明の実際の形態】
原料大豆を脱皮し、洗浄水による洗浄工程を、可能な限り短時間で完了し、洗浄後の原料大豆を浸漬槽に投入し。
原料大豆の重量比４倍程度の水に、本発明に係るアミノ酸のグリシンやアラニンそれぞれ単独で、或いは併用使用しても良いが、この濃度が０，１％を越えて５％未満に濃度調整した物を、混合水溶液と成した浸漬水に、前記の洗浄済み大豆を、時間にして３時間以内の浸漬を行い。
膨潤完了後の前記の大豆を、浸漬槽から取り出し、圧搾工程とするが此の際に浸漬槽に残った残余の浸漬水を加えても良く、或いは最終の圧搾装置内の洗浄時に洗浄水として使用し、いずれの場合も浸漬に使用した浸漬水は全量を原料水として呉に加える事は良い。
圧搾完了後の呉であって、かつ前記の４倍程度に調整された呉を、好適な手段と時間を用いて加熱処理を行った後、固液分離工程を経て従来のオカラとは、異なった栄養豊富なオカラが入手できることになる。
此れは同時に大豆の子葉や胚軸に含まれるタンパク質や脂肪等の有用な成分が植物性不純物を含まずに、味や香りの良い豆乳が得られる。
【０００８】
【発明の効果】
本発明の実施で作らる、アミノ酸の配合された浸漬水を使用した呉によって作られた、豆乳を原料とした豆腐は、収量は若干低下するが、体に良く甘く爽やかで口当たりの良い滑らかな豆腐の製造が可能となり、加えて栄養成分を豊富に含むオカラは所謂従来のオカラではなく、本発明とは別に出願申請した優良な加熱済み大豆食品の原料となり、１例を挙げれば、アミノ酸が極めて豊富に含まれる、大豆味噌となり、此れは現在広く味噌に加工利用されている［脱し大豆粕］等よりは遥かに優れた味噌となる。
この事からも産業廃棄物に認定されているオカラとは全く異なる物である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention is an invention relating to the novel production of go, a soybean material, and the go obtained by the present invention is obtained by subjecting soybeans to decomposition treatment by squeezing. Rather than low-nutrition waste okara, it becomes a major raw material for a new processed soybean food that is rich in various soybean extracts, and the yield of soymilk obtained therefrom is slightly lower than conventional production methods. However, it is possible to produce soymilk and tofu raw materials having a novel texture that is extremely clean and tastes good.
[0002]
[Prior art]
In order to obtain soymilk or tofu raw material gou using conventional soybeans as a raw material, the raw soybeans after washing are soaked in water for about 10 hours, and at this time, a bactericide or alkali is added to the soaking water of the raw soybeans. Ionized water may be used, but in most cases, tap water or clean groundwater is used, and soybeans are obtained from raw soybeans after swelling is completed by milling, which is called grinding, while pouring water. Grinding the soybean milk and tofu raw material, adding water to soybeans obtained by grinding soybeans and emulsifying it, and emulsifying with proteolytic enzymes. The purpose is to increase the amount of protein extracted from soybeans and increase the yield.
In other words, how to more effectively and efficiently obtain go from raw soybeans, and how to extract and manufacture soy milk components from the obtained go without limit or eliminate okara discharge. Is an important theme in the production technology, and in this regard, it is clear that the production technology of finer powder or finer emulsification or high-concentration emulsification is the direction of research and development.
Given these technologies, for example, what is tofu without okara? What is tofu? So, tofu is a food made by diluting boiled soybeans with water as much as possible, and it is a bait, a way of thinking that ignores taste and nutritional components. In other words, they ate different foods from tofu as the original food.
Okara, which Japanese people have been using as food since ancient times, has been hated by changes in food culture in recent years, and as a result, Okara has been designated as industrial waste, and the processing fees required for this have squeezed management, resulting in In other words, conventional tofu production is similar to that of okara, but as described above, okara is also strongly regarded as a food residue by tofu manufacturers, and the contents of okara become real garbage. As a result, they were certified as industrial waste.
[0003]
[Problem to solve the problem]
To obtain soy milk for producing tofu like tofu and tofu like okara that positively left the nutritional value as described above, it is natural that it is necessary to obtain suitable go. Reducing the extraction yield of soymilk from the conventional manufacturing method alone does not solve the problem.
This is because, in these conventional production methods, soybeans are required to swell in saturation and soak in water for this purpose for an extremely long time, so that not only Bacillus subtilis such as Bacillus sp. This causes problems in terms of sanitary management.
On the other hand, when considering the components that would be obtained from soybeans, nutrient components such as protein extraction are natural, but the taste factor is also important in food, and in this regard, if grinding is generally fine, The extraction rate of protein is good, but the separation of okara and soy milk is worse, and conversely, if the grinding is coarse, the separation of okara and soy milk is better, but the extraction is poor, and if the grinding speed is fast, heat is generated, It may cause protein denaturation, requires a considerable amount of cooling water for the purpose of preventing this, and the amount of water and various factors resulting from these will affect the taste of tofu and soy milk, but these are all milled and This is due to the so-called soybean soaking process.
In addition, the increase in the amount of extracted or produced soymilk and the generation of fine soybean fiber components called soybeans in soymilk not only reduce the texture of tofu, but also the relationship between soymilk and isoflavone compounds indicates the flavor of soymilk. Is an important factor in
In other words, the cause of the tofu flavor reduction or unpleasant taste is caused by an increase in isoflavone glycosides and aglycone.However, a water absorption swelling step called soybean soaking is indispensable in a step preceding the above-mentioned step called grinding. In this case, the soaking of soybeans in water requires a long time of 8 hours or more. At this time, the malonyl isoflavone glycoside is converted to isoflavone by the hydrolysis or oxidation of the ester bond degrading enzyme and the glycoside degrading enzyme in the soybean. In glycosides, it is to change isoflavone glycosides to aglycones, which in turn converts aglycones to steroid saponins and triterpenoid saponins to form extremely permanent foam generating substances, These are extremely toxic water-soluble substances, also well known as fish poisons, which are illegal fishing methods for fish. If it is a trace amount, it is a substance with strong hemolytic action that is sometimes used in Chinese medicine as a cardiotonic agent, etc., but it is unnecessary substance in soy milk and tofu raw materials, and it is extremely powerful and persistent The foam properties cause a large amount of bubbles to be produced during the production of tofu, and together with many quality inhibiting factors that lower the quality, this effect is extremely large in the production of tofu, and these foam treatments are decisive for the production of tofu. In addition, in tofu, which claims to be a natural food, a large amount of a silicone-based antifoaming agent is used, which poses problems in terms of safety and taste.
This is the conventional process of converting soybeans into soymilk, where the production of go is a crushing process through immersion water absorption. In addition, the increase in water due to the addition of the cooling water described above causes a decrease in the concentration of go, resulting in a decrease in the preservation of tofu using the soy milk obtained as a raw material, and at the same time, as a texture, sweetness and flavor. However, this does not mean that the decrease in the concentration of soy milk causes a decrease in the quality factors of tofu and soy milk production such as the amount of coagulant added and the temperature, that is, to obtain high-quality soy milk. If so, it is natural to produce high-quality go, and tofu is naturally premised on high-quality soy milk. Conversely, if the soy milk concentration is simply high, the viscosity of the soy milk is also high, which makes Does not turn into a delicious tofu or soy milk
The present invention has been devised in view of the above problems, and in the present invention, hygiene management of a dipping apparatus during the soymilk production process, and inhibition of the generation activity of harmful enzymes, and mididine to soymilk that affects taste. Another object of the present invention is to prevent the inflow of plant fiber components, obtain pure Kure without generating heat or impurities from soybeans regardless of static or dynamic conditions, and extract a tasty soymilk component.
[0004]
[Means for Solving the Problems]
In order to solve the above problems, in the present invention, when extracting soy milk from soybeans, so-called high-speed milling or slicing, called so-called grinding, which is impossible to crush the soybean cotyledon cells. Rather, it focuses on the method of extracting soy milk by pressing.In addition, in the conventional production method, if the soaking time of the raw material soybean is shortened, the water absorption will decrease, but the antibacterial amino acid according to the present invention Glycine or alanine and sodium lactate are used to convert soy insoluble pectin into water-soluble pectic acid and, at the same time, form a polypeptide chain of the protein. The effect of the present invention is sterilization and the flexibility of the protein, which are the effects of the present invention, at the same time. It has become possible to extremely suppress the production of the product called Lloyd saponins and triterpenoid saponins.
In addition, due to the masking effect of the amino acids used in the present invention, the bitterness contained in soybeans and the adjustment of the taste of Egumi and Nigami can be achieved while leaving the active ingredients of substances such as leucine and arginine, which are the bases of Egumi. It will be possible to produce products that melt in the mouth and are good for the body.
Investigations into the immersion conditions for such a problem to be solved show that the number of bacteria in the immersion water immediately after use when immersing the raw material soybean after washing is PH6,4 and immersion water at 15 degrees Celsius in the conventional production method. However, the number of bacteria was confirmed to be extremely large at 25 × 10 in the measured values of 8 hours, but the number of bacteria after 3 hours of immersion in PH7,8 at 15 degrees Celsius in the present invention was almost 0. The effect of sanitary management of immersion water was confirmed.
In addition, the water absorption of soybean after 3 hours was 25 g and swelled to 192% with 48 g, but the water absorption was sufficient for soymilk extraction, and the concentration of soymilk obtained by this was sufficient, The effect of the short-time immersion of the amino acid and sodium lactate-added water according to the present invention under antibacterial conditions was also confirmed.
The soybean obtained by the above-mentioned immersion-absorbing-swollen clean soybean is squeezed without using a conventional process called grinding, more specifically, a direct 30 cm thick 3 mm thick having a rotatable central axis having a shaft diameter of 25 mm. A 3 mm direct hole is released and arranged at a pitch of 5 mm on a disk-shaped and flat plate, and the 3-hour swollen soybean, 500 g, is placed on a rotatable pressing rotary plate with reinforcement without overlapping. And a disk of the same type as the above-mentioned disk is covered from above, pressure is applied so that the space between the disk and the disk becomes 1 mm, and the pressed soybeans are collected, which is equivalent to 50% of the soybeans. After adding and stirring 250 g of diluted water and heating at 100 degrees Celsius for 5 minutes, solid-liquid filtration was performed by centrifugation to obtain 320 g of soy milk and 430 g of solid matter. Is a soybean milk yield of less than half when viewed from the extraction of a very high quality soymilk is obtained, tofu it as a raw material was able to make a sweet flavorful good tofu melting properties in the mouth.
This is because the static extraction of soy milk by squeezing does not generate heat such as frictional heat, and does not require cooling water to prevent heat generation. Becomes stable.
In addition, this extraction has no process called so-called grinding, such as rotary grinding, grinding, and grinding, so that almost no vegetable fibers are mixed, and as a result, the soymilk concentration can be freely adjusted. Okara and soy milk raw material Kure are completed.
In addition, the addition of short-time low-concentration amino acids and sodium lactate suppresses the generation of compositions such as isoflavone compounds that may cause unpleasant taste as described above, and protopectin contained in trace amounts in soybeans. The action and effect of protopectinase, which decomposes, are enhanced, and tasty okara, soymilk and tofu produced using this as a raw material can be produced.
[0007]
[Practical mode of the invention]
The raw soybeans are dehulled, and the washing process with washing water is completed in the shortest possible time, and the washed raw soybeans are put into a dipping tank.
The amino acids glycine and alanine according to the present invention may be used alone or in combination in water about 4 times the weight ratio of the raw material soybean, but the concentration is adjusted to more than 0.1% and less than 5%. The washed soybean was immersed in the immersion water formed with the mixed aqueous solution within 3 hours.
The soybean after the swelling is completed is taken out of the immersion tank, and the squeezing step is performed, and the remaining immersion water remaining in the immersion tank may be added at this time, or the soybean may be used as washing water at the time of washing in the final squeezing apparatus. In any case, it is good to add the entire amount of immersion water used for immersion to Kure as raw water.
After the squeezing is completed, and the go is adjusted to about 4 times the above, heat treatment is performed using suitable means and time, and then, through a solid-liquid separation step, unlike conventional okara. Nutrient-rich okara will be available.
At the same time, useful ingredients such as proteins and fats contained in soybean cotyledons and hypocotyls do not contain vegetable impurities, and soy milk with good taste and aroma can be obtained.
[0008]
【The invention's effect】
The soymilk-based tofu made by Go using the immersion water mixed with amino acids made in the practice of the present invention has a slightly reduced yield, but is sweet, refreshing, and smooth and smooth. Tofu can be produced, and in addition, okara containing abundant nutrients is not a so-called conventional okara, but becomes a raw material of a superior heated soybean food application filed separately from the present invention. It is a very abundant soybean miso, which is a far better miso than the soybean meal that is currently widely processed and used for miso.
From this, it is completely different from Okara, which is certified as industrial waste.