JP2005192515A - Fermented by-product raw material of bean and food using the by-product raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a raw material by fermenting a by-product after processing various beans by filamentous fungi having high lactic acid formability, and to provide confectionery and meat processed food each with high palatability using the raw material. <P>SOLUTION: The confectionery and the meat processed food each having high quality and rich in dietary fibers are obtained by using a fermented product obtained by moderately fermenting by the filamentous fungi having the high lactic acid formability the by-product containing rich nutrient such as crude fibers, starch, crude proteins and minerals after extracting starch, saccharides, proteins and lipids from beans, moderately dissolving by-product components and improving palatability such as flavor. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a fermented by-product material of beans obtained by fermenting by-products obtained by extracting starch, saccharides, proteins, lipids, and the like from beans, and confectionery and processed meat foods produced using the material.

  A large amount of by-products generated in the process of processing beans is generated in Japan, and even those produced from a large factory alone generate over 200,000 tons. These legume by-products contain different nutrient components depending on their types, but usually contain abundant nutrient sources such as crude fibers (cellulose, hemicellulose, pectin, etc.), starch, crude proteins, minerals and the like. With regard to these by-products, various attempts and studies have been made to ferment and effectively use legume by-products, as disclosed in the development of okara donuts, okara croquettes, etc., and Patent Document 1, Patent Document 2, etc. ing. However, most of them are feed, composted and incinerated, and are hardly used effectively as food. The reason for this is that these by-products have low palatability, are produced in large quantities at once, and the quality deteriorates due to spoilage during storage, and these by-products are added to confectionery, processed meat foods, etc. , Remarkably deteriorate the quality of confectionery and processed meat foods, and its use is very limited.

JP 60-164451 A Japanese Patent Laid-Open No. 62-285771

  Under these circumstances, as a method of effectively using the above-mentioned bean by-products, improvement of the storage stability of by-products generated in large quantities at a time and development of effective utilization methods for confectionery and processed meat products with a large amount of production There is a strong demand.

In order to solve the above-mentioned problems, the present inventors cannot improve and improve the properties of these by-products by treating the above-mentioned legume by-products by microbial fermentation and appropriately degrading the polysaccharides in the by-products. As a result of intensive research, the present invention was completed.
Generally, polysaccharides such as starch and coarse fibers remaining in legume by-products are appropriately decomposed and fermented with lactic acid to improve storage stability and palatability, as well as in the manufacture of confectionery and processed meat foods. It is expected that polysaccharides that are thought to have a negative impact will be reduced and these properties will be improved. Lactic acid fermentation is generally performed with lactic acid bacteria such as Lactobacillus or Streptococcus.

  However, legume by-products often have few amino acids and vitamins essential for the growth of lactic acid bacteria, which are common bacteria, and lactic acid bacteria growth is limited, and lactic acid fermentation may progress only slightly. Attention is paid to filamentous fungi that grow vigorously even with scarce nutrients. There are strains that produce fumaric acid and lactic acid among the amylomyces filamentous fungi and Rhizopus fungi that are used in Chinese cucumber liquor, Indonesian fermented soybean tempeh, and rice fermented food tempeh. Has a long dietary experience and is known to have many useful strains that produce large amounts of lactic acid under aerobic conditions.

  Therefore, as a result of intensive studies, the present inventors have vigorously fermented legume by-products with lactic acid fermentation by filamentous fungi having high lactic acid-producing ability such as Amylomyces rouxii and Rhizopus oryzae. It was clarified that fermentation can occur quickly and can be processed into a food material with favorable flavor and texture. In addition, as a result of adding these fermented products to confectionery and processed meat foods, it was discovered that the quality of the product was reduced or improved compared to unfermented by-products, and the product could be given a good fermentation flavor, completing the present invention. I let you.

  The fermented by-product material of beans of the present invention and food manufacturing technology using the same enable effective use of various bean by-products that have been hardly used so far in confectionery and processed meat foods. As a result, since the beans by-product contains a large amount of dietary fiber, it is possible to easily and efficiently ingest dietary fiber, which is apt to be deficient for modern people, from confectionery and processed meat foods. In addition, a significant contribution to a recycling-oriented society can be expected through the effective use of by-products that have been mostly disposed of so far. As described above, according to the present invention, high-quality foods that can contribute to maintaining the health of modern people can be provided at low cost, and the food industry such as reduction of disposal costs of bean by-products, reduction of environmental pollution, etc. Can be expected.

  The filamentous fungus as used in the present invention is not particularly limited as long as it is a bacterium that has the ability to decompose starches, crude fibers, and the like outside the cells and convert them into lactic acid. Preferred are Amyromyces ruxy and Rhizopus oryzae, which have a high ability to produce lactic acid, and particularly preferred is Amilomyces ruxy, which is a fermented bean by-product with a mild and refreshing flavor. In addition, the beans referred to in the present invention are soybeans, red beans, green beans, black eyes beans, lentils, chickpeas, empty beans, concealed beans, tiger beans, Kintoki beans, quail beans, eggplant beans, square beans, Fuji beans, etc. Yes, preferably soybean and red beans.

Usually, filamentous fungus bodies and spore suspension are added to sterilized bean by-products, put in a polyethylene bag, and fermented at 25 ° C. for 3 days. The fermented product has a slightly darker color than the original by-product, resulting in a slightly sour and preferred aroma. In the case of bacterial cells, the amount of bacterial cells and spores to be added is preferably from 0.1% to 5%, more preferably from 0.5% to 2% with respect to the by-product. In the case of spores, the number is preferably 10 ⁴ to 10 ⁶ per gram of by-product, more preferably 10 ⁵ . The fermentation temperature is preferably 20 to 30 ° C., and the amount of lactic acid produced is low below this range, and above this, the mycelium of the filamentous fungus may cover the surface of the fermented product and the flavor may deteriorate. In any case, conditions such as fermentation temperature and time may be appropriately determined in consideration of the by-products to be used and the amount of filamentous fungi added.

  The confectionery of the present invention is conventionally used for the production of confectionery in wheat flour or mixed powder in which cereals (for example, barley flour, rye flour, buckwheat flour, rice flour, soybean flour, red bean flour, etc.) are blended with wheat flour. Various additives (eg, salt, baking powder, sugar, honey, starch syrup, other sugars; milk, skim milk powder, condensed milk, other dairy products; shortening, butter, margarine, lard, vegetable oil, etc. Animal and vegetable oils and fats; egg products such as whole eggs, egg whites and egg yolks; spices; water retention agents such as gums; emulsifiers; protein fortifiers such as active gluten; nutrient fortifiers such as vitamins, minerals and amino acids; preservatives, etc. ) Is a confectionery obtained by cooking dough by baking or frying, steaming, or boiling it using one or more of That. Specific examples of the confectionery include a pound cake, a hot cake, a pancake, a cheesecake, a pie, a biscuit, a cookie, a cracker, a steamed cake, and a donut.

  The processed meat food of the present invention is a seasoning such as vegetables, salt, sugar, pepper, liquor, soy sauce, etc. for birds, animals, seafood, especially minced meat, vegetables such as onion, leek, potato, carrot, leek, ginger, cabbage , Various protein materials such as soy protein, gluten, casein, potato protein, flour, starch, bread crumbs, butter, margarine, shortening, sesame oil, salad oil and other fats, milk, whole milk powder, skim milk powder, etc. Dairy products, whole eggs, egg yolk, egg white, powdered dried eggs and other eggs, shrimp, crab, octopus, squid, fish and other fish and shellfish, etc. It is a processed meat product obtained by cooking such as baking, frying, steaming, and cooking a molded product molded after mixing and a processed product using a part of the mixture or molded product. Specific meat processed foods include meatballs, dumplings, hamburgers, sausages, wieners, minced cutlets, salami, meat croquettes, roll cabbage, tsumire, fried satsuma and the like.

    Next, the present invention will be described in more detail based on the following examples (including comparative examples), but the present invention is not limited to these examples.

  Amylomyces rouxii, which has a high ability to produce lactic acid, Rhizopus oryzae, Rhizopus microsporus for tempe production, and Aspergillus oryzae for rice bran production ) Was cultured on a potato dextrose agar plate at 25 ° C. for 3 days. The whole amount of bacterial cells and spores obtained were inoculated into 1 kg of soybean oat having a water content of about 75% that had been autoclaved at 121 ° C. for 15 minutes, placed in a polyethylene bag, and cultured at 25 ° C. for 4 days. The obtained fermented product was subjected to high-pressure heating at 121 ° C. for 1 minute in order to stop excessive fermentation. Next, using the prepared fermented okara and unfermented okara, cookies were prepared according to the formulation shown in Table 1, and the cookies were evaluated. In all examples of the present invention, all formulations are shown in weight (g). The cookie evaluation was evaluated by the panelists of five people based on the state of the dough at the time of making the cookie (mainly how the dough was connected) and the appearance, volume, texture, and flavor of the obtained cookie. The method for producing cookies is shown below. Add sugar to shortening and mix, then add yolk and mix well. After that, mix various okara, flour and grated cheese and mix thoroughly. Spread the resulting dough flat and wrap it in a wrap and rest in the refrigerator for 1 hour. This dough is stretched to a thickness of 5 mm, cut out in a round shape with a diameter of 3 cm, and then fired at 180 ° C. for 14 minutes.

  The results are shown in Table 1. From this, in Test Example 1 and Test Example 2 to which fermented okara fermented with Amilomyces luxi and Rhizopus oryzae were added, the dough connection at the time of cookie production was better and the workability was better than Comparative Example, The sensory evaluation results of the obtained cookies were also generally good. In particular, the cookie added with the Amyromyces / Luxi fermented product of Test Example 1 showed a good texture and a mild and refreshing flavor.

  From the above results, the effect of the present invention is clear, and fermented products with high suitability for adding cookie dough can be obtained by fermenting soybean okara, which is a by-product of soybeans, with the above-mentioned two types of filamentous fungi, particularly Amyromyces ruxii. It can be seen that by using this fermented product added to the cookie dough, a better cookie can be obtained compared to fermented or unfermented okara fermented with other filamentous fungi.

  Amylomyces luxi cultured under the same conditions as in Example 1 was inoculated in the same manner as a by-product (red bean by-product) at the time of the production of red bean paste from soybeans sterilized under high pressure and having a water content of about 80%. By-products were prepared by culturing at 4 ° C. for 4 and 8 days. Next, using these by-product fermented products, unfermented okara and red bean by-products, cookies were prepared with a simple composition not containing the powdered cheese shown in Table 2, and the cookies were evaluated in the same manner as in Example 1. The evaluation was performed in the same manner as in Example 1, and the production conditions of the cookie were the same as those other than the addition of grated cheese.

  The results are shown in Table 2. Thus, in all of the test examples to which the by-product fermented product was added, the dough connection at the time of cookie production was good and the overall workability was good as compared with the comparative example. Also, in the evaluation of the obtained cookies, both the test examples showed better results than the comparative examples. Particularly, the quality of the cookies of Test Examples 4 and 5 in which the okara 8 day fermented product and the red bean by-product 4 day fermented product were added. Overall good.

  From the above results, it can be seen that from soybean soy prepared by changing the fermentation time, the fermented product of red bean by-product is also suitable for cookie addition as in the test example of Example 1. In particular, it is estimated from sensory evaluation results that unfermented red bean by-products contain fibers that make the texture of the cookies extremely worse, and this is because it is decomposed moderately by fermentation. The texture has improved dramatically. This result opens the way to food use of red bean by-products that have not been used for food more than soybean so far, and it can be understood from this point that the effectiveness of the present invention is high.

  A pound cake was prepared using the same unfermented and fermentation by-products as in Example 2 with the composition shown in Table 3, and the quality of the cake was evaluated. In addition, cake evaluation was performed about the item shown in Table 3 by five panelists. The following is a method for producing a pound cake. Add sugar to softened butter at room temperature and mix until white. Add eggs little by little to this, add by-products after mixing, and mix well. Then, add milk and stir, and then add the flour to it at once and mix well. The obtained dough is poured into a mold, lightly tapped to release air, and baked at 170 ° C. for 40 minutes.

  The results are shown in Table 3. From this, in the test example which added the red bean by-product from soybean fermented using Amilomyces luxi, the volume of the pound cake was large compared with each comparative example, and the overall favorable cake was obtained. In particular, the cakes of Test Examples 7 and 10 to which the okara 4-day fermented product and the red bean by-product 8-day fermented product were added had a faint fermented flavor, and the texture was soft and good.

  From the above results, the effects of the present invention are sufficiently exerted even in a richly blended cake such as a pound cake, and it is possible to add a large amount to the cake by appropriately fermenting the by-products of beans. I understand. Further, by adding fermentation by-products, it is possible to expect high added value of the cake by improving the overall quality such as appearance and volume.

  Using the same unfermented and fermentation by-products as in Example 2, donuts were prepared according to the formulation shown in Table 4, and the quality of the donuts was evaluated. In addition, donut evaluation was performed about the item shown in Table 4 by five panelists. The donut manufacturing method is shown below. Mix the sugar in butter that has been softened at room temperature, and then add eggs and milk little by little and mix well. Add by-products and flour to this and mix well. The obtained dough is wrapped in a wrap, rested in a refrigerator for 1 hour, stretched to about 6 mm, and cut out in a round shape with a diameter of 3 cm. This was fried with salad oil at 170 ° C. for 3 minutes to prepare a donut.

  The results are shown in Table 4. From this, in the test example which added the red bean by-product from soybean fermented using Amyromyces ruxii, the donut which was comprehensively good compared with each comparative example was obtained. In particular, the donuts of Test Examples 11, 13, and 14 to which the okara 4-day fermented product and the red bean by-product fermented product were added had a volume feeling, a soft and crunchy texture, and an appropriate fermented flavor and were good.

  From the above results, it can be seen that the effect of the present invention is exhibited even in a donut which is a fried confectionery, and the quality of the donut can be remarkably improved by adding an appropriately fermented bean by-product. Conventionally, donuts added with soybean okara have been produced by various methods. However, when a large amount of okara is added, problems such as a decrease in volume and deterioration in texture as seen in the comparative examples in Table 4 The amount of addition was limited. However, in the case of the fermentation by-product of the present invention, this point is drastically improved, and it can be seen that a very good donut can be obtained by adding a large amount of the by-product.

  Using the same unfermented and fermentation by-products as in Example 2, hamburgers were prepared with the composition shown in Table 5, and the quality of the hamburgers was evaluated. In addition, the evaluation of hamburger was performed on the items shown in Table 5 by five panelists. The method for producing hamburgers is shown below. Sprinkle the onion into a food processor, and then lightly fry it with butter. Next, place the minced meat, eggs, milk, bread crumbs soaked in milk, by-products, fried onions, salt, pepper in a bowl and mix thoroughly. The obtained dough is divided into 50 g and molded while removing air. This is first baked in a frying pan for about 5 minutes on one side, then baked for another 4 minutes, and finally steamed and baked for about 2 minutes with the lid on.

  The results are shown in Table 5. From this, in the test example which added the red bean by-product from soybean fermented using Amyromyces ruxii, the overall favorable hamburger was obtained compared with each comparative example.

  From the above results, it can be understood that the effect of the present invention is exhibited also in hamburg which is representative of processed meat foods, and the quality of hamburg is improved by adding appropriately fermented bean by-products. Conventionally, development of hamburger to which soybean okara has been added has been studied in part, but the quality is greatly deteriorated, such as the texture being voluminous, and that point remains as a major problem. However, in the case of the hamburger added with the fermentation by-product of the present invention, this point has been dramatically improved and the addition of the by-product has almost no decrease in the connection of the dough, deterioration of the texture, etc. It turns out that the hamburger has a moist texture and a good hamburger is obtained.

  Using the same unfermented and fermentation by-products as in Example 2, fried meatballs were prepared with the composition shown in Table 6 and evaluated for quality. The meatballs were evaluated for the items shown in Table 6 by five panelists. The meatball manufacturing method is shown below. Add the minced meat to the bowl, heat-treated chopped cabbage, leek, potato starch, egg yolk, soy sauce, ginger, pepper and salt and mix well. The obtained dough is divided and formed into a spherical shape having a diameter of about 3 cm. This was fried in a salad oil at 170 ° C. for 3 minutes to prepare a meatball.

  The results are shown in Table 6. As a result, the soybean balls fermented with Amilomyces luxi gave a generally good meatball in the test example to which the red bean by-product was added as compared with the comparative examples.

  From the above results, it can be seen that the effect of the present invention is exhibited also in fried meatballs which are processed fried meat products, and the quality of meatballs is improved by adding appropriately fermented beans by-products. Traditionally, meatballs with soybean soy added have been studied in some areas, but there is a significant decrease in quality, such as a loss in the connection of the dough and a dull texture, which remains a major problem. It was. However, in the case of the fermented by-product added meatball of the present invention, this point has been dramatically improved, and even by adding a large amount of by-product, there is almost no decrease in the connection of the dough, deterioration of the texture, etc. Conversely, soft and moist It can be seen that a very good meatball can be obtained.

  The fermented by-product material of beans of the present invention and foods using the same can provide high-quality foods that can contribute to maintaining the health of modern people at a low cost, while reducing the disposal costs of by-products and reducing environmental pollution. Can contribute greatly to the promotion of the environment and environmental conservation.

Claims (4)

  By-products containing abundant nutrients such as crude fiber, starch, crude protein, minerals, etc. after extracting starch, sugars, proteins and lipids from beans are fermented by filamentous fungi with high lactic acid-producing ability Bean fermentation by-product material.   The fermented by-product material of beans according to claim 1, wherein the by-products from beans are soybeans and by-products from red beans.   3. The bean fermentation by-product material according to claim 1 or 2, wherein the filamentous fungus for by-product fermentation is Amilomyces luxy.   A confectionery or processed meat food comprising the fermented by-product material for beans according to claim 1, 2 or 3.