JP2006246795A - Soybean processed product improved in functionality - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soybean processed product improved in functionality produced from soybean-derived raw material and having a lot of physiologically excellent functions, and to provide edible concoction containing such a soybean processed product. <P>SOLUTION: The soybean processed product improved in functionality is obtained by subjecting the soybean-derived raw material to hydrothermal treatment under subcritical or supercritical condition at ≥180°C for 0.001 sec. to 60 min.. The edible concoction contains the soybean processed product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a processed soybean product having improved functionality.

  Japanese Patent Application No. 2000-349594 “Processing Method of Food Raw Materials Containing Okara” and Japanese Patent Application No. 2000-289027 “Method of Manufacturing Soymilk, Tofu or its Secondary Processed Product” use subcritical water or supercritical water as the soybean component A method of heat processing is disclosed. In addition, it is well known that the processed soybean product originally contains the physiological activity and various functions of soybean. Regarding the fermentation method using Bacillus natto, Japanese Patent Publication No. 8-40 “Active Oxygen Suppressing Composition and Its Composition” Production method and blood pressure suppressor ", patent 3181650" arteriosclerosis preventive food ", which includes antioxidants, foods for preventing serum triglyceride elevation or serum total cholesterol elevation, and using fermented soybean products There is JP-A-2003-300894 “Composition to prevent diabetic complications”, which describes oligopeptides; aldose reductase inhibitory action, protein non-enzymatic glycation inhibitory action, and angiotensin converting enzyme inhibitory action. Moreover, as a method using extraction with a supercritical fluid, fermented soybean lactic acid bacteria / yeast, JP 2003-335695 “Immune potentiator, antitumor agent, processed food and soy fermented soybean manufacturing method comprising soy fermented product”, For example, patent 3499930 “cancer preventive food” as a cancer preventive food in which lactic acid bacteria are allowed to act on isoflavone glycosides in soymilk, and patent 3559827 “lipid” as a method using fermented soymilk by Bifidobacterium microorganisms There is a "metabolism improving agent and a food containing the same", which describes a low-density lipoprotein antioxidant; an inhibitory effect on blood cholesterol elevation, an antioxidant effect on LDL, and an inhibitory action on lipid absorption from the intestinal tract . JP-A-10-203994 “Physiologically active composition” (including peptides having a molecular weight of 500 to 5,000) relating to a fermented product in which proteolytic enzymes are allowed to act on proteins derived from soybeans, etc. Japanese Patent Laid-Open No. 2002-65197 “Method for producing food and functional food using soybean protein as main raw material” relates to ethanol-extracted isoflavones. Regarding hydrolysis, JP-A-10-84911 “Food materials for suppressing blood sugar elevation” (including oligopeptides), JP-A 2003-321181 “Liver antioxidant enzyme synthesis promoter” (including soy protein hydrolyzate), Japanese Patent Application Laid-Open No. 2003-196 “Food for Diabetes Treatment / Prevention” (including soy-derived polyphenols and isoflavones) as a method of adding an active ingredient, and Japanese Patent Application Laid-Open No. 2000-290129 “Soybeans in Soybean” There is Patent 2627849 “Angiotensin-converting enzyme inhibitor” (including peptide) as a method for purifying physiologically active substances ”(including isoflavones) and a method for degrading soybean protein with a proteolytic enzyme. In addition, an anti-active oxygen agent (Japanese Patent Publication No. 7-51510) obtained by roasting plant seeds and the like, enzymatically decomposing them, adding tea leaves, koji juice, vegetable oil and solvent extraction can be used. However, there is no description in the above-mentioned literatures about the production method capable of efficient industrialization and improving the physiological activity / functional effect of the obtained product and new physiological action effect. Further, there is a disclosure of nicotianamine that exhibits angiotensin converting enzyme inhibitory activity in a hot water extract such as soybean cooking waste liquid (Japanese Patent Laid-Open No. 5-246865). The hot water temperature of this method is low pressure steam of about 0.2 MPa and about 120 ° C., which is different from the technical scope of the present invention. The present inventors disclosed a method for increasing γ-aminobutyric acid (GABA) with subcritical water in Japanese Patent Application No. 2004-304623.

  As described above, conventionally, physiologically active substances and functional substances have been produced or purified from soybeans and processed raw materials thereof by fermentation, enzyme treatment, hydrolysis, solvent extraction and the like. However, there are many problems to put it into practical use in terms of long processing time, large reaction tanks for mass processing, and complicated purification steps (generation of waste). It was.

  The object of the present invention is to provide a new and useful processed soybean product that has removed many problems as described above in the prior art and has developed new functionality or has increased (enhanced) the original functionality. Is to provide.

According to the first aspect of the present invention, soybean-derived raw materials (for example, whole soybeans, raw soybeans, raw soybean powder obtained by pulverizing soybeans and fried beans, pressure-biased pressure-biased soybeans, defatted soybeans (powder)), soaking Absorbed pickled soybeans, boiled beans, stir-fried beans, sprouted soybean sprouts, soy bean soaked and crushed and finely pulverized with soy water, processed soybean products such as soy milk, tofu, fried tofu and yuba, Okara (raw okara, dried Okara, fermented okara, regenerated okara, etc.) and slurries added to it, tofu koji, soybean koji, seed coat, navel, soybean leaf, stem, root, etc. and pulverized products in a broad sense, such as tempeh, natto, miso, soy sauce, etc. And fermented soy sauce, soy sauce, and soy sauce), and 0.001 under subcritical or supercritical conditions of water at a temperature of 180 ° C. or higher and a pressure equal to or higher than the saturated water vapor pressure at that temperature. Obtained by hydrothermal treatment for seconds to 60 minutes And processed soybean products with improved functionality, processed food is provided using the same. As functionality here,
(1) Blood sugar level increase inhibitory action, (2) Anticancer action, (3) Blood pressure rise inhibitory action, (4) Antioxidant action. The present invention also includes a processed soybean product having one or more of these (1) to (4) functionalities.
The degree of hydrothermal treatment in the present invention is as follows. (1) When almost all of the polymer components (including protein, fiber, sugar and fat; multi-component system) in soybean are hydrolyzed, (2) partial In the case of hydrolyzing, it includes (3) mainly the case of causing modification of the higher order structure. In the case of using the processed soybean product of the present invention as a food material, the processing of (2) or (3) is appropriate, and it is particularly preferable to process to the level of (3).
In the present invention, the raw material and the water to be used may be adjusted in pH within the range of pH 3-9. By using weak alkaline components such as sodium citrate, sodium hydrogen carbonate, sodium acetate, and trisodium phosphate ammonia, which are food additives, and strong alkaline components such as small amounts of sodium carbonate and sodium hydroxide, the pH of the raw material solution is made alkaline. The pH of the raw material solution is adjusted to within the range up to pH 9, or mainly using weak acid components such as citric acid and acetic acid, food materials containing them, and strong acid components such as small amounts of hydrochloric acid (food additive compatible products). By adjusting the pH in the range of up to pH 3 in the acidic direction, it is possible to advantageously improve the physical properties and partial decomposition of the texture, flavor, and color tone of the oca puree, and to further enhance the effect of high-temperature and high-pressure processing.

  In the present invention, the apparatus for treating the soybean-derived raw material at a temperature of 180 ° C. or higher and a pressure equal to or higher than the saturated vapor pressure at that temperature in a subcritical state or supercritical state of water for 0.001 second to 60 minutes may be a batch type. Although a continuous type may be used, the continuous type is preferable in that a large amount can be efficiently processed in a short time. The reaction time is practically set to a processing time of several seconds to several tens of seconds. This is because a certain amount of reaction time is required depending on various conditions such as heat exchange, heat transfer, and mixing efficiency. If the time is shorter than this, heating unevenness occurs, and if the time is longer, the reaction temperature can be lowered, but the reaction vessel can be enlarged or the processing capacity can be lowered. However, by-products increase over a long period of time, leading to loss of active ingredients. However, according to an efficient heating means (microreactor) capable of rapid temperature rise / cooling, it may be 0.1 seconds or less, for example, 0.001 seconds to 0.1 seconds, etc. As described above, it may be 400 to 600 ° C., for example.

  In the case of a batch type, it is desirable to provide means and devices for supplying and discharging soybean raw material slurry to and from the reaction tank. The reaction tank is a pressure and heat resistant container that can be sealed, and a hot water generator that generates hot water from fresh water and its Direct heating means including a supply means for supplying hot water to the reaction tank, direct heating means such as Joule heating or microwave heating by direct energization, or heating means for directly heating the raw material (direct Fire, water vapor, subcritical fluid, supercritical fluid, electric furnace, fluidized sand bath, molten salt bath, oil bath, electromagnetic induction heating, etc.) and cooling means. Or, if desired, it may be a multi-layer jacket type tank that indirectly heats the reaction vessel, a heating means and a cooling means that indirectly heat with a heating medium, and a scraping type stirring device if necessary. The stirring means is provided.

In the case of a continuous processing apparatus, high-pressure pump means for pumping soybean raw material to the reaction tank, the hot water generating means, hot water supply means, cooling means, pressure-resistant and heat-resistant reaction tank, and maintaining the internal pressure at a predetermined pressure, A back pressure means for discharging continuously or batch continuously (alternately) is provided. Alternatively, a heat exchanger (multi-tube type, multi-tube type, plate type, microreactor, etc.) for heating indirectly may be provided if desired, instead of or in combination with the hot water generator and the hot water supply means. The heat medium may be fresh water, water vapor, oil, or a raw material. It is efficient to reuse the amount of heat of the heated raw material for heating the raw material before heating. As a pretreatment for obtaining the soybean-derived raw material slurry, a means for finely pulverizing the soybean raw material (for example, a high-pressure homogenizer) can be provided. As a result, an accurate hydrothermal reaction is performed in a shorter time, and the quality of processed soybean products can be easily controlled. In a state where the pressure is increased to a high pressure by a high-pressure homogenizer, fine pulverization means may be provided for heating or post-treatment by the heating means. This makes it easier to obtain smoothness and fine grinding effect than before the treatment. It is also possible to remove odors and volatile components by abrupt pressure reduction (flushing) during continuous discharge. The generated steam can be used again for preheating the raw material.
Note that ordinary okara has a moisture content of 70 to 80% wt, and its fluidity is increased by fine pulverization. Therefore, it is possible to sufficiently perform a hydrothermal reaction even without additional hydration.
In the case of the hot water injection type, the reaction pressure is preferably equal to or higher than the saturated vapor pressure at the temperature of the hot water. In the case of the indirect heating method that is not hot water injection, the water is at or above the saturated vapor pressure of water at the maximum temperature of the reaction section. The upper limit is not particularly defined, but at the current technical level, the normal pressure is 10 to 30 MPa, and can be from 50 MPa to 500 MPa. In general, the higher the pressure, the higher the water density, the stronger the interaction with the substance, and the higher the controllability of the reaction. Moreover, hot water can be obtained with input energy of 20 to 30% less than the case of generating water vapor at the same temperature.

  The invention according to claim 2 is the hydrothermal treatment of the soybean-derived raw material at a temperature of 180 ° C. or higher and a subcritical or supercritical condition of water at a pressure equal to or higher than the saturated vapor pressure at that temperature for 0.001 second to 60 minutes. Is a processed soybean product having the blood glucose level increase-suppressing effect. Practically, the soybean raw material is preferably treated at a temperature of 180 to 300 ° C. for 0.01 seconds to 10 minutes, more preferably at a temperature of 200 to 240 ° C. for 0.1 to 60 seconds. Moreover, the conditions in which the viscosity (hardness) and viscosity (elasticity) of the processed soybean product after the treatment increase compared to an untreated soybean raw material having the same concentration are preferable. Specifically, the solid content is about 2%. In an okara puree treated product obtained by treating an untreated slurry (viscosity 5 cP) of wt 5 cP at a pressure of 30 MPa and a temperature of 180 to 340 ° C. for 15 to 18 seconds, the viscosity becomes 10 to 55 cP. 2 to 11 times the viscosity. Particularly under these conditions, the viscosity is likely to increase at 180 to 260 ° C., and the viscosity increases most particularly at 180 to 220 ° C. A similar product can be obtained even at a low temperature or low pressure for a long time, but as mentioned above, byproducts and side reactions are likely to occur, and in some cases, a burning odor or coloring occurs, which is preferable as a food material. Absent. If the solid content concentration is higher, it can be increased 10 to 1,000 times at 2 to 20% wt, and 100 to 100,000 times at 20 to 50%. This increase in viscosity and water retention is presumed to be due to the loosening (modification) of the polymer structure and crystal structure of dietary fiber (cellulose, pectin, uronic acid and galacturonic acid, which is common in soybeans). Ocala puree with increased viscosity has a moderate increase in blood sugar level after meals in a load test (in vivo) such as sucrose and glucose using humans and animals, thereby suppressing the maximum blood sugar level. In addition, the activity of digestive enzymes (for example, saccharide digestive enzymes such as sucrase, pancreatic amylase, maltase, etc. in the body) is inhibited (in vitro) under processing conditions of 180 to 340 ° C., not only at 220 ° C., but particularly at higher temperatures. This indicates the possibility that low-molecular substances having digestive enzyme inhibitory activity are generated in addition to dietary fiber. Furthermore, in vivo tests, it is expected that spontaneously diabetic mice (and diabetic patients) tend to suppress an increase in blood glucose level over the long term. According to the present invention, it has been found that the sugar absorption suppression effect in the intestinal tract inherent in dietary fiber and the contact inhibition effect with digestive enzymes can be further greatly enhanced. Such a phenomenon is presumed to be due to the fact that the polymer structure and crystal structure of dietary fiber are loosened by the above-described hydrothermal treatment, and as a result, viscosity and water retention are increased. Therefore, it is considered that when the processed soybean product of the present invention is ingested, digestion and absorption of carbohydrates after meals are suppressed, and the increase in blood sugar level is delayed.

  The invention according to claim 3 is the hydrothermal treatment of the soybean-derived raw material at a temperature of 180 ° C. or higher under a subcritical or supercritical condition of water at a pressure equal to or higher than the saturated vapor pressure at that temperature for 0.001 second to 60 minutes. This is a processed soybean product having anticancer activity, produced by Practically, it is preferably 200 to 600 ° C. for 0.01 seconds to 10 minutes, more preferably 240 to 400 ° C. for 0.1 to 60 seconds.

For example, with regard to the ocapure treated at 250 to 350 ° C. (especially 300 to 340 ° C.) for 1 to 20 seconds (especially 2 to 5 seconds), (1) screening test with leukemia P388 cells, (2) mouse JB6 Cl Anti-tumor promotion effect test using 41 cells, (3) Anti-tumor test using tumor-bearing mice transplanted with leukemia P388 cells and mouse colon cancer colon 26 / clone20 cells (C20 cells). When a screening test using leukemia P388 cells is performed on the water-soluble fraction, the proliferation rate of tumor cells is reduced to 1% to 80% compared to the untreated case. Further, when the dimethyl sulfoxide (DMSO) extract of Ocarapure was subjected to an anti-carcinogenic promotion effect test using mouse JB6 Cl 41 cells, the formation of tumor promoter-induced colonies of JB6 Cl 41 cells was significantly suppressed by 10 to 90%. To do. In addition, when the above-mentioned Ocalapure was subjected to an antitumor test using a tumor-bearing mouse transplanted with leukemia cells or mouse colon cancer cells, the survival effect of the mice and the decrease in cancer cell tissue were observed.
Isoflavones such as daidzin, daidzein, genistin and genistein originally contained in soybean are said to exhibit anticancer properties. In addition, it is said that the aglycone state in which the sugars of these glycosides are eliminated has high absorbability in the intestinal tract and is more effective. In the present invention, it is colored a little brown in the high temperature range compared to untreated, but since the anticancer or antitumor properties are significantly increased, an increase in aglycone isoflavones and some hydrolysis have also occurred. Antioxidant peptides and products derived from polyphenols (isoflavones) (such as melanoidins) are considered to be involved in combination. It may also be involved in the production of new anti-carcinogenic or anti-tumor substances that are not inherent in soybeans (eg, cyclopentenones). As described above, the present invention is a processed soybean product processed under subcritical or supercritical conditions of water, which exhibits or increases anticancer, anticarcinogenic or antitumor properties in in vitro or in vivo tests. is there.

The invention according to claim 4 is a hydrothermal treatment of the soybean-derived material at a temperature of 180 ° C. or higher and a subcritical or supercritical condition of water at a pressure equal to or higher than the saturated vapor pressure at that temperature for 0.001 seconds to 60 minutes. The processed soybean product having the blood pressure elevation-suppressing action produced by the method. Practically, it is preferably 180 to 600 ° C. for 0.01 seconds to 10 minutes, more preferably 240 to 400 ° C. for 0.1 to 60 seconds.
In the present invention, the processed soybean products were examined by measuring the inhibitory activity of angiotensin converting enzyme (ACE) and animal tests. The ACE inhibitory activity is only slightly observed in the untreated processed soybean, but it is remarkably expressed by the subcritical water treatment. Moreover, as the temperature of the subcritical water increased, the ACE inhibitory property became stronger. In particular, under the treatment conditions of 260 to 340 ° C., the inhibitory property became very strong as the temperature increased. In the high temperature range, it is colored a little brown or slightly hydrolyzed, and it is considered that novel products derived from peptides and polyphenols (isoflavones) are involved.
The present invention is a processed soybean product in which an angiotensin converting enzyme inhibitory activity (in vitro) is newly expressed and increased by processing a soybean-derived raw material under subcritical or supercritical conditions of water.

In the invention according to claim 5, the soybean-derived raw material slurry is hydrothermally treated at a temperature of 180 ° C. or higher under a subcritical or supercritical condition of water at a pressure equal to or higher than the saturated vapor pressure at that temperature for 0.001 second to 60 minutes. This is a processed soybean product having the above-mentioned antioxidant action. Practically, it is preferably 200 to 600 ° C. and 0.01 seconds to 10 minutes, more preferably 240 to 400 ° C. and 0.1 to 60 seconds.
Although little antioxidant property is observed for the untreated soybean slurry, the soybean slurry is remarkably developed by treatment with subcritical water or supercritical water. Moreover, the temperature of subcritical water increases remarkably at 300 ° C. or higher. This is considered to involve a novel product derived from peptides or polyphenols (isoflavones).
Thus, the present invention is a processed soybean product that has been processed under subcritical or supercritical conditions of water and has increased antioxidant properties.

Moreover, according to invention of Claim 6, many edible preparations which have the physiological function excellent by mix | blending the soybean processed product as described in the said Claims 1-5 with various foodstuffs are provided. . The processed soybean product may be the same processed soybean product having at least one of the functionalities described in claims 2 to 5. Moreover, you may use the soybean processed mixed product which mix | blended the soybean processed product which has at least 1 or more of each function manufactured on each conditions. Further, various raw materials other than soybeans may be processed products to which the product of the present invention (claims 1 to 5) is applied. In order to exhibit functionality, the ratio (weight ratio) of the processed soybean product in the edible preparation is 1% or more, preferably 10% to less than 50%, more preferably 50% or more, for example 70 to 100. Less than%.
In order to achieve the purpose of using a processed soybean product as a food material, conditions with less flavor and coloration are good, and practical treatment is preferably 180 to 400 ° C and 0.01 to 60 seconds, and 200 to 260 ° C. And more preferably 0.1 to 5 seconds. In some cases, 300-400 ° C, where a little burning odor is generated, can give a fragrant flavor (bean kakiyama-like flavor), and when sweetened with a sweetener such as sugar, it is delicious with coffee milk flavor May be convenient.
Specifically, whole-grain tofu, whole-grain soy milk, thick-baked egg (Date roll egg), steamed rice bowl, custard pudding (pudding), cheesecake, hamburger, tsunami sardine, fried (white fish shinjo), steamed lotus root, Examples include water sheep (okara sheep), steamed bread, dumpling (shin flour), dumpling (mochi flour), mashed potatoes and the like. In addition, soy milk, adjusted soy milk, soy milk drink, high concentration soy protein solution, raw egg, egg white, egg tofu and tea steamed raw material liquid, milk and milk processed drink, agar drink, raw starch liquid and other sol foods (beverages ) Tofu such as agar gel, gelatin gel, konjac, silk tofu (filled tofu), filled tofu, cotton tofu, fried tofu (battered tofu), deep fried, freshly fried, lightly fried, sushi fried, fried chicken, etc. Dough, frozen tofu and dough before and after freezing, deep-fried sushi, deep-fried, freshly-fried, lightly-fried, tofu, etc., soybeans such as yuba and yuba tofu, soy protein gel, soy milk yogurt, soy milk jelly, etc. Imported soybeans, including those soybean flour, separated soybean protein, concentrated soybean protein, etc.) processed foods, fish paste products such as salmon, bamboo rings, fried salmon, hampen, fish sausage, boiled eggs, pudding, tea Steamed products, egg products such as meringue, processed milk products such as cheese and yogurt, processed meat products such as gelatin and ham sausage, udon, raw noodles, ramen, pasta, ginger (dried rice cake), gluten, bread dough, baked bread, biscuits, etc. Processed foods such as dough and baked biscuits, buckwheat dough, confectionery such as jam, chocolate and gummy. For starch / polysaccharide gel (sol) foods, sesame tofu, rice cakes, rice cake jelly, Tokoroten, Uiro, yokan, rice crackers, kakiyama, cakes and other confectionery materials, rice cakes, sesame tofu, apricot tofu and soy bean gel Examples thereof include jelly-like foods using an agent, but are not limited thereto.

  According to the present invention, a physiological activity that originally enhances the physiological function of soybean and that was not present before the treatment is expressed from the raw material derived from soybean. In addition, a pH adjuster is used as necessary, but other than that, it uses only soybean-derived raw materials, water and heat, and is safe in terms of operation and food hygiene. Since it can be processed in large quantities with a space-saving and extremely short processing time, it is very advantageous industrially. In addition, since the high-pressure portion can be designed compactly, a system that is extremely advantageous in terms of operation management and work safety is provided. In particular, food waste (which is also an unused resource and biomass), such as okara, can be used to make highly value-added products, reducing the environmental burden, preventing food shortages, and promoting health. Edible preparations can be provided, which is very attractive to consumers. As a technology that can process a large amount of soybean-derived raw materials and okara, and that is economical and enhances added value, there is an increasing expectation for processing high-temperature high-pressure water processing technology.

The following examples further illustrate the present invention.
Explanation of terms: Terms used in this specification will be briefly described below.
Okara Puree: Paste or liquid Okara AUC after reaction of high-temperature and high-pressure water (subcritical water) AUC: Area under the absorption curve (it is said to be proportional to the amount of absorption)
Glucose tolerance test: A test in which a certain amount of an aqueous solution of a specific sugar is orally administered (in the case of animal tests, administered with a sonde into the stomach) and the blood glucose level is examined over time.
ACE: Angiotensin converting enzyme

Examples using okara as a raw material are shown below, but the present invention can also be applied to various processed products derived from soybeans having components similar to okara and the residues thereof. In addition, the present invention is diverted, beans such as red beans, peas, and broad beans, nuts such as peanuts, sesame, and walnuts, grains such as rice, wheat, barley, rye, and sesame, and fruits such as apples, mandarin, and grapes. It is easy to obtain processed products with similar functionality, even though all food ingredients derived from potatoes, potatoes, sweet potatoes and other potatoes, bamboo, bamboo shoots, etc. It can be imagined.
In the following, typical Okara preparations and hydrothermal treatment methods thereof will be described first, but the present invention is not limited to these. Generally, the method and apparatus for manufacturing processed soybean products and the general hydrothermal reaction method and apparatus are described below. Can be applied.

In accordance with a normal tofu production process, 10 kg of soybean (product name “Enrei” produced in Ishikawa Prefecture in fiscal year 2015, moisture 10% wt) is first immersed at 15 ° C. for 24 hours, and a soybean milk plant (NS-2000S manufactured by Takai Seisakusho) is used. Coarsely pulverize with a wet pulverizer (conical grinder G08, manufactured by Takai Seisakusho) to obtain a raw liquid, immediately transfer it into a pressure cooker, and add live steam (3 kg / cm ² G≈0.00) without adding an antifoaming agent. 3 MPa) was directly blown and heated to 102 ° C. in 5 minutes while stirring with a stirrer to obtain a boiling solution. The boiling liquid was immediately squeezed using a squeezing machine (Sirius 1 series manufactured by Takai Seisakusho Co., Ltd.) to separate 55 kg of soy milk (solid content 12% wt) and 12 kg of okara (solid content 20% wt). After adding 12 kg of fresh water to 12 kg of the okara and kneading well, using a high pressure homogenizer (manufactured by Niro Soavi, NS2000L PONY, MAX. 150 MPa, 40 l / H) under a pressure of 20 MPa, 40 MPa, 60 MPa (or 100 MPa). Sequential treatment and fine pulverization gave an okara slurry. The okara slurry was fed at a rate of 10 ml per minute with a high-pressure pump, and treated at 30 MPa at 220 ° C., 300 ° C. and 340 ° C. for about 2 seconds using a high-temperature and high-pressure treatment apparatus (manufactured by Takai Seisakusho). The hydrothermally treated product according to the present invention thus obtained was used as a sample in the following examples.

<The sucrose tolerance test for normal mice and the effect of the test sample on the sucrose tolerance blood glucose level>
CDF1 female mice (5 to 12 weeks old, body weight about 20 g; purchased from Sankyo Lab at 4 weeks of age, fed on solid feed for one week, and then subjected to several experiments) were fasted overnight and the next morning 9 Sometimes 220 ° C treated Ocala Puree (OPA), 300 ° C treated Ocala Puree (OPB), 340 ° C treated Ocala Puree (OPC), and 60 (or 100) MPa treated Ocala Puree (OH60 or OH100) with an intragastric sonde, respectively 0.2 ml (10 ml / kg) was administered. The control received tap water (control). In order to perform a glucose tolerance test, sucrose was administered at 2 g / kg (per body weight) 30 minutes after administration of OPA, OPB, OPC, OH60 (or OH100) and tap water (0.2 g / ml was 0.2 ml). In order to examine the effect on blood glucose level after administration of OPA, OPC, OH60 (or OH100) and tap water, blood is collected from the tail vein before test sample administration, 30 minutes after administration, and every 30 minutes after administration of sucrose. The blood glucose level was measured. A simple blood glucose meter Accu Check Active (permission number 14BY5011, Sanko Junyaku Co., Ltd.) was used for blood glucose measurement.
The results of the glucose tolerance test are shown in Tables 1 and 2.

As can be seen from Table 1, the Ocala Puree (OPA) treated at 220 ° C. has a lower blood sugar level peak than the Ocala Puree after the other subcritical water reaction, especially blank (OH100), and the blood sugar level peak. The result that time became late was obtained.
In addition, as can be seen from Table 2, the group in which ocara puree and sucrose were administered had a significantly lower AUC than the control and purified water + sucrose groups. On the other hand, no significant difference was found in the comparison between the crushed okara and purified water.
This can be said to be a food with a high added value since the effect of suppressing blood sugar level is recognized when considering a cooked product mainly composed of okara puree.

  As described above, it was confirmed by the present sugar tolerance test (animal test) that the effect of suppressing the increase in blood sugar level of Ocala Puree was significantly enhanced when Okara slurry was treated at high temperature and high pressure, particularly at 220 ° C. Moreover, although the results are not shown, a long-term administration test to mice was conducted on 30 MPa, 300 ° C. and 340 ° C. treated okara puree, and changes with time of HbA1c and body weight were examined.

[Example 2-1]

The antitumor effect of Ocala Puree was examined under the following conditions.
[Study of the antitumor effect of Ocala Puree]
After purchasing 7-week-old female BALB / c mice (Japan SLC), they were fed with water and food freely for one week. Thereafter, each group was divided into groups (6 animals / group) so that the body weight was uniform, and transplanted into mouse colon cancer colon 26 / clone 20 (C20) cells (106 cells) on the left footpad. From the day after transplantation (Day 1), once a day (1 ml) distilled water, control (Okara distilled water extraction), Okara puree (Okara high-temperature high-pressure treatment; 310 ° C) were administered, and the left footpad height and survival of tumor-bearing mice The number of days was measured. C20 cells were cloned from colon 26 cells as cells that highly induce cachexia, and the effect of Ocala Puree on weight loss, an indicator of cachexia, was also examined. The results are shown in Table 3, Table 4, and Table 5.

The survival days of mice tended to be prolonged in the Ocala Puree administration group. Although there is no significant difference in the body weight up to 2 weeks after transplantation in each group, Ocala Puree seems to suppress tumor growth, not cachexia, because of a tendency to decrease footpad height. It was.
* Cachexia: Cancer patients, especially those with end-stage cancer, have symptoms such as loss of appetite, decreased plasma osmotic pressure due to severe hypoalbuminemia, loss of body fat, and decreased liver function. These are collectively referred to as cancer cachexia, and patients who develop cachexia lead to a worse prognosis, lower quality of life and shorter survival.

As described above, Ocalapure treated with high temperature and high pressure, especially 340 ° C, is effective in observing the number of days of survival, suppressing tumor cell size hypertrophy, suppressing weight loss (inhibiting cachexia), and functioning as an antitumor effect. A dominant difference was confirmed. In other words, the high-temperature and high-pressure treated okara puree was not only a useful source of cooked food, but also confirmed its antitumor functionality.
[Example 2-2]

The antitumor effect of Ocala Puree was examined under the following conditions.
Mouse leukemia P388 cell (P388) was used as the cell used. P388 cells were cultured in RPMI1640 medium (5% fetal bovine serum, 20 μM 2-mercaptoethanol, 30 μM kanamycin) in a 37 ° C., 5% CO ₂ incubator and used for drug sensitivity tests.

[In Vitro drug sensitivity test]
Cell suspension (3.0 × 104 cells / ml) , was dispensed at 100 mu l in 96 well plate. After culturing in a 37 ° C, 5% CO ₂ incubator for 16 hours, the cells were cultured at various test drug concentrations for 44 hours. Test drug was used after sterilization using a filter having a pore size of 0.2 mu m. Thereafter, 25 μl of MTT reagent phosphate buffered saline solution (PBS: pH 7.4) adjusted to 2 mg / ml was added per well and cultured for 4 hours to generate MTT-formazan. The supernatant was removed by aspiration, 200 μl of dimethylsulfoxide (DMSO) was added, and the absorbance of MTT-formazan at 540 nm was measured.
[Test sample] P220 Ocala puree 220 ° C subcritical water treatment
P260 Ocala Puree 260 ℃ Subcritical Water Treatment
P320 Okara Puree 320 ℃ Subcritical Water Treatment
H60 Okara homogenized 60MPa x 2 passes, subcritical water untreated
W Purified water
P220, P260, P320, and H60 were centrifuged at 13,000 rpm, 4 ° C., 45 min for each 1 ml (four each). Although separated into three layers, a sedimentation part, a suspension part, and a lipid membrane, 0.5 ml of the suspension part was taken and combined into 2 ml and centrifuged again under the same conditions. Similarly, 0.8 ml of the separated suspension was applied to a sterile filter (0.2 μm) and sterilized by filtration. In addition, it is thought that OC was substantially separated by the first centrifugation. The results are shown in Table 6.

As can be seen from Table 6, strong anticancer properties were observed in the Ocala Puree 340 ° C. subcritical water treatment extract. Also in this example, the antitumor effect was significantly confirmed in the high-temperature and high-pressure treatment, particularly okarapure treated at 340 ° C. In other words, the high-temperature and high-pressure treated okara puree was not only a useful source of cooked food, but also confirmed its antitumor functionality.
[Example 2-3]

Under the conditions described below, the colony formation inhibitory action (anti-carcinogenic promotion action) of the ocala puree component of ocala puree (30 MPa, 310 ° C., subcritical water treatment for about 3 seconds; freeze-dried product) was examined. Extraction of dimethyl sulfoxide (DMSO) from each ocarapure was performed as follows.
Okara Puree ext.1 is a supernatant obtained by suspending 50 mg of freeze-dried Okara Puree in 1 ml of DMSO, shaking for about 2 hours, and centrifuging at 15000 rpm for 15 minutes.
Ocala puree ext.1 (1/10); Ocala puree ext.1 diluted 10 times with DMSO.
Ocala puree ext.2 is a supernatant obtained by suspending 50 mg of lyophilized ocala puree in 1 ml of DMSO, shaking for about 30 minutes, and centrifuging at 15000 rpm for 15 minutes.
Ocala Puree ext.2 (1/10) is a 10-fold dilution of Ocala Puree ext.2 with DMSO.
[Colony assay]
After a minimum essential medium (MEM) containing 0.5% agar is solidified in the lower layer, 0.33% agar MEM in which JB6 cells (104 cells) are suspended is overlaid on the upper layer. (In addition, the agar medium of both layers is the Ocala Puree DMSO extract (Ocala Puree ext.1, Ocala Puree ext.1 (1/10), Ocala Puree) diluted 500 times (so that the final DMSO concentration is 0.2%). Puree ext.2, Ocala puree ext.2 (1/10)] and 20 ng / mL epidermal growth factor (EGF) used as tumor promoter.) After that, it is formed in the agar medium after 2-3 weeks. Colonies were counted under a microscope. The results are shown in Table 7.

  As can be seen from Table 7, the Ocala Puree DMSO extract significantly suppressed EGF-induced colony formation of JB6Cl41 cells. The degree of inhibition was Ocala puree ext.1> Ocala puree ext.2, and the inhibition rate increased depending on the extraction time.

[MTT (3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyl tetrazolium bromide) method]
JB6 cells (5x103 cells) are seeded in a 96-well plate, and the following day (so that the final concentration of DMSO is 0.2%), Ocala Puree DMSO extract (Ocala Puree ext.1 and Ocala Puree ext.2) diluted into stock solution (1), 10-fold dilution (0.1), 100-fold dilution (0.01). After culturing for 3 days, MTT reagent was added, and the colorimetric value of MTT formazan formed after 4 hours was measured with a microplate reader (540 nm). The results are shown in Table 8.

As can be seen from Table 8, the Ocala Puree DMSO extract does not affect the cell growth of JB6Cl41 cells, indicating that the colony formation inhibitory effect is not the result of suppressing the growth. .
* Clone JB6 (P +) of JB6 mouse epidermal cell (P-) is a cell that grows anchorage-independently (cell transformation) in vitro by a tumor promoter such as phorbol ester (TPA) or epidermal growth factor (EGF). These cells are a cell system established as a tool for studying the molecular mechanism of the carcinogenesis process.
* Colony assay used for analysis of cell carcinogenicity usually refers to the ability to form colonies in soft agar. Since agar generally inhibits cell growth, normal cells cannot grow. Therefore, it is judged that cells capable of forming colonies and growing in agar have a high growth ability. (Has anchorage independent growth.)
* MTT is a yellowish compound that acts on the respiratory chain in the mitochondria of living cells, and the tetrazolium ring is cleaved by the existing enzyme to produce dark blue MTT formazan. The amount of this product is almost proportional to the number of cells.Formazan is decomposed and colored by dimethyl sulfoxide (DMSO), etc., so its colorimetric value (540 nm) is measured and compared to obtain an index of cell proliferation. can do.

Angiotensin converting enzyme (ACE) inhibition ability was measured.
<Sample extraction method>
0.250 g of the sample was placed in a centrifuge tube, 10 ml of pH 8.5 phosphate buffer was added, and osmotic extraction was performed for 2 hours. The extracted sample was stored in a refrigerator, and about 2 ml was filtered with a membrane filter immediately before use.

<Enzyme reaction>
The membrane filtered extract is diluted with 5, 10, 20 times pH 8.5 phosphate buffer and stirred well. Eight test tubes are arranged side by side for control, control blank, sample 1/5, sample 1/5 blank, sample 1/10, sample 1/10 blank, sample 1/20, sample 1/20 blank A test tube was used. All tubes received 50 μl of substrate.
Add pH 8.5 phosphate buffer to the control tube, 100 μl, the sample blank test tube to 200 μl, and the control blank test tube to 300 μl.
100 μl each of the three diluted extracts was added to the sample test tube and the sample blank test tube. When the addition was completed, all the test tubes were sufficiently stirred, covered with marbles, placed in a 37 ° C. water bath, and pre-incubated for about 5 minutes. The stopwatch is started, and after 30 seconds, 200 μl of ACE is sequentially added to test tubes other than the blank every 30 seconds. The reaction time is 1 hour. After 1 hour, 100 μl of 3% sodium metaphosphate solution was added to the test tube to which ACE was added to stop the reaction.
When the work of the test tube to which ACE was added was completed, 100 μl of 3% sodium metaphosphate solution was added to the blank test tube and stirred.
The obtained reaction solution was measured by high performance liquid chromatography (HPLC), hippuric acid produced by the enzyme reaction was quantified, and an IC50 value for 50% ACE activity was determined.
[HPLC conditions]
HPLC LC-10ADVP (manufactured by Shimadzu Corporation)
Column STR ODS (4.6 × 250mm, SHINWA CHEMICAL)
Mobile phase
A 0.01M potassium phosphate buffer (pH2.8)
B 100% acetonitrile
A: B = 80: 20
Flow rate 1.0 ml / min
Column temperature 40 ° C
Each detection wavelength of 226 nm was transferred to a vial and analyzed by high performance liquid chromatography.
Okara itself has ACE inhibitory activity, which is probably related to polyphenols contained in Okara. Since the ACE inhibitory activity increases in proportion to the treatment temperature, it is suggested that a browning substance (melanoidin or the like) produced by heat treatment is involved in ACE inhibition. The results are shown in Table 9. Although the results are not shown, a separate animal test was also conducted.

  As can be seen from Table 9, the results showed that the inhibition of angiotensin-converting enzyme involved in the increase in blood pressure was enhanced in ocapurae (especially treated at 260 to 340 ° C.) after reaction under specific subcritical water conditions. As the temperature of the high-temperature high-pressure water (subcritical water) increases, the ACE inhibitory activity also increases. On the other hand, ACE inhibitory activity was not observed in the finely pulverized okara. The increase of nicotianamine and the like is also considered, and ocara puree has an effect of suppressing an increase in blood pressure even in vivo by a synergistic action with a plurality of substances such as GABA disclosed in the prior application (Japanese Patent Application No. 2004-304623). Be expected.

Antioxidant property was evaluated by measuring DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging ability.
<Extraction method>
・ Weigh 0.500 g of each test sample (freeze-dried product of each Okara puree) and put it in a 50 ml centrifuge tube. To this, 25 ml of DIMS (dimethylsulfoxide) or 80% ethanol was added with a whole pipette, sealed, and extracted for 2 hours while shaking vigorously in a shaking tank at room temperature. The filtrate filtered with the back paper of extraction, or the supernatant liquid centrifuged (normal temperature, 3000 rpm, 5 to 10 minutes) was used as a test liquid.
The test solution was filtered through a membrane filter, and 1 ml of the extract was taken. To this, 1 ml of 80% ethanol, 1 ml of MES (2-morpholinoethane acid) buffer, 1.7 ml of 100% ethanol, and 0.3 ml of distilled water were added. Stir well.
In advance, 200 μM DPPH was prepared by adding 3.94 mg of DPPH to a 100 ml Erlenmeyer flask, adding 50 ml of 100% ethanol thereto, and stirring for 1 hour while shielding from light.
Next, 300 μl of distilled water and 300 μl of MES buffer were added to all six test tubes, (1200-a) μl of 50% ethanol was added to each test tube, a sample amount of a μl was added, and the mixture was stirred well.
After adding 600 μl of 200 μM DPPH to each test tube and stirring rapidly, the absorbance was measured after 2 minutes at a detection wavelength of 520 nm using distilled water as a blank. DPPH radical scavenging ability was calculated from the value. The results are shown in Table 10.

  As can be seen from Table 10, the antioxidant properties increased from subcritical water (220 ° C, 260 ° C, 300 ° C), and reached the maximum near the supercritical water state (340 ° C).

  Hereinafter, examples of cooked edible foods (5-1) to (5-18) produced using a 220 ° C. treated ocapal puree as an example of processed soybean products with improved functionality according to the present invention will be described. To do. In addition, a present Example is the result implemented in Hokuriku Gakuin Junior College food and nutrition department. Sensory evaluation was compared with basic cooking products at room temperature. Comments were recorded and compiled by 15 panelists (Hokuriku Gakuin Junior College female students).

(5-1) Thick baked egg (Date roll egg)
The following materials are used.
[Formulation Example 1]
Egg Ocala Puree (of egg) 25%
Seasoning (egg + okara puree) salt 0.6% + soy sauce 1.0% + sugar 8% + sake 6% + broth 6%
[Formulation 2]
Egg Ocala Puree (of egg) 12.5%
White fish surimi (egg) 12.5%
Seasoning (egg + okara puree) salt 0.6% + soy sauce 1.0% + sugar 8% + sake 6% + broth 6%
[Formulation 3] (basic cooking product)
Egg White fish surimi (of egg) 25%
Seasoning (egg + okara puree) salt 0.6% + soy sauce 1.0% + sugar 8% + sake 6% + broth 6%
Formulation:
Okara puree and surimi were put in one egg at a time, and seasoning was added and stirred well. Oil was put into an egg-baking pan, heated to 180 ° C., poured into egg liquid, and baked on low heat. It turned over when the surface was about to dry and baked quickly.

(5-2) Tea fumigation Use the following materials.
[Formulation Example 1]
Egg Ocala Puree (of egg) 25%
100% soup stock (egg)
Seasoning (egg + okara puree + soup stock) 0.7% salt + 1% sugar
[Formulation 2]
Egg Ocala Puree (of egg) 200%
100% soup stock (egg)
Seasoning (egg + okara puree + soup stock) 0.7% salt + 1% sugar
[Formulation 3] (basic cooking product)
Egg soup (egg) 300%
Seasoning (egg + okara puree + soup stock) 0.7% salt + 1% sugar
Formulation:
The ingredients were mixed well and boiled and steamed at 85-90 ° C.

(5-3) Custard pudding (ocara pudding)
The following materials are used.
[Formulation Example 1]
Egg Ocala Puree (of egg) 100%
500% of milk (of egg)
100% sugar (of egg)
[Formulation 2]
Egg Okara Puree (of egg) 50%
200% of milk (of egg)
50% sugar (of egg)
[Formulation 3] (basic cooking product)
Egg Okara Puree (of egg) 50%
200% of milk (of egg)
50% sugar (of egg)
Formulation:
The ingredients were mixed well and poured, hot water was applied to the top board and steamed in an oven at 160 ° C.

(5-4) Cheesecake The following materials are used.
[Formulation Example 1]
115% basic material
Ocala Puree 115%
30% flour
Egg white (stiffly foamed) 40%
[Formulation 2]
Basic material 160%
Okara Puree 70%
30% flour
Egg white (stiffly foamed) 40%
[Formulation 3] (basic cooking product)
230% basic materials
30% flour
Egg white (stiffly foamed) 40%
The basic material is 250g cream cheese + 60g butter + 60g sugar 30g egg yolk + 60g milk.
Formulation:
(1) Cream cheese and butter were kneaded in a hot water bath, and sugar, egg yolk, milk, and okara puree were added in order and kneaded well.
(2) Flour and egg white sifted in (1) were quickly mixed, put into a mold, hot water was poured on a top plate, and baked in an oven at 160 ° C. for 30 to 40 minutes.

(5-5) Hamburg Use the following materials.
[Formulation Example 1]
Basic materials Ocala Puree 20% of basic materials
[Formulation 2] (Basic cooking product)
Only basic materials
The basic material is: ground meat 500g + onion 100g (chopped and fried) + bread 10g + egg 50g + salt 5g + tomato ketchup 20g.
Formulation:
(1) Add onion, bread crumbs, eggs, salt, tomato ketchup and okara puree to minced meat (or minced beef), knead well, and form into a thin oval shape.
(2) Heat the oil in a frying pan, bake it quickly on both sides with high heat, and then set the heat on low until it reaches the inside.

(5-6) Picking sardines Use the following materials.
[Formulation Example 1]
Basic materials Ocala Puree 40% of basic materials
[Formulation 2]
Basic materials
Ocala Puree 20% of basic materials
[Formulation 3] (basic cooking product)
Only basic materials The basic materials are sardine surimi 250g, miso 15g, flour 10g, egg yolk 15g.
Formulation:
(1) Mix well with sardine surimi, miso, flour, egg yolk, and okara puree.
(2) Cook hot water and boil (1) about a bit larger in it.

(5-7) Koshiki Use the following materials.
[Formulation Example 1]
White fish surimi 500g
Okara Puree 250g
50g egg white
[Formulation 2] (Basic cooking product)
White fish surimi 500g
250g soup stock
50g egg white
Formulation:
(1) Add okara puree and egg white to the surimi of white fish, mix well, and pack into a mold.
(2) Steam on high heat for 15-20 minutes. Allow it to cool a little and then remove it from the mold and cut it into a suitable size.

(5-8) Lotus root steaming Use the following materials.
[Formulation Example 1]
Basic materials
Okara Puree 40% of basic materials
[Formulation 2]
Basic materials
Ocala Puree 20% of basic materials
[Formulation Example 3]
Basic materials
Ocala Puree 10% of basic materials
[Formulation Example 4] (Basic cooking product)
Basic materials only Basic materials are 250 g of lotus root grated, 30 g of egg white, 0.5 g of salt, 2 g of sugar and 5 g of starch.
Other preparation methods such as eel coloring, sweet shrimp, white fish, shiitake mushrooms, ginnan etc .:
(1) A lotus root was mixed with egg white, seasoning and ocapuré.
(2) (1) was mixed with eel coloring, shiitake mushrooms, ginnan, etc., placed in a vessel, and steamed on high heat for 15-20 minutes.

(5-9) Water sheep pod Use the following materials.
[Formulation Example 1]
Basic materials
Ocala Puree 50% of basic materials
[Formulation 2] (Basic cooking product)
Only basic materials
The basic materials are 7 g of agar, 500 ml of water (boiled to 400 g), 200 g of sugar, and 250 g of raw bean paste.
Formulation:
(1) Boil agar for 10 minutes or more, boil to 400 g, add sugar and raw anemone and boil further.
(2) Add okara puree to (1), pour into molds, cool and harden, cut into appropriate sizes.

(5-10) Steamed bread The following ingredients are used.
[Formulation Example 1]
Basic materials
Ocala Puree 100% of basic materials
[Formulation 2] (Basic cooking product)
Basic materials
100% of basic milk
The basic ingredients are 150 g of flour, 1 tablespoon of baking powder, 1 egg, 60 g of sugar and 1.5 tablespoons of salad oil.
You can also add sweet natto, raisins and sweet potatoes.
Formulation:
(1) The egg was mixed with sugar, salad oil, and okara puree, and flour was added and mixed well.
(2) (1) was put into a mold and steamed for 15 to 20 minutes with high heat.

(5-13) Dumpling (upper flour)
The following materials were used.
[Formulation Example 1]
Fine powder
Ocala Puree 100% of the fine powder
[Formulation 2]
Fine powder
50% of hot spring powder
Okara Puree 50%
[Formulation 3] (basic cooking product)
Fine powder
100% of the hot spring powder
Formulation:
Add hot okara puree to the upper mash and mix well, steam for 15 minutes on high heat, and knead well.

(5-12) dumplings (white flour, rice flour)
The following materials are used.
[Formulation Example 1]
White flour
Okara puree 80% of white flour
[Formulation 2] (Basic cooking product)
White flour
Water 80% of white flour
Formulation:
Mix scallop flour with okara puree, roll it up little by little, boil in hot water, and take in water.

(5-13) Mashed potato The following materials are used.
[Formulation Example 1]
Basic materials
Okara Puree 40% of basic materials
[Formulation 2]
Basic materials
Ocala Puree 10% of basic materials
10% of basic milk ingredients
[Formulation 3] (basic cooking product)
Basic materials
20% of basic milk ingredients
The basic materials are potatoes 200g, butter 10g and a little salt.
Formulation:
Boil the potatoes, mix them with butter and salt while hot, and add the okara puree.

(5-14) Dressing back Use the following materials.
[Formulation example]
Okara puree + salt 1.5% + vinegar 20%
Formulation:
Mix well and pour it on the potato.

(5-15) Okara 羹 Use the following materials.
[Formulation example]
4g powder agar
300 ml of water
100g sugar
Okara Puree 200g
Formulation:
(1) Put the agar in water, simmer over fire, add sugar and okara puree.
(2) Pour into a mold and cool and harden.

(5-16) Egg roll The following materials are used.
Egg Okara Puree (of egg) 40%
Seasoning (egg + Okara puree) salt 0.6% + soy sauce 1.0% + sugar 8%
Formulation:
(1) Add okara paste and seasoning to eggs and mix.
(2) Add oil to the egg-baking pan, heat to 180 ° C, pour about 1 egg, and fold it into four when it is half-ripe. In addition, put one egg, roll the above around the core, and roll the next one in the same way.

(5-17) Meat dumpling
The following materials are used.
500g minced chicken
100g green onion
1 egg ginger 10ml
15g of starch
Salt (0.7% of material)
Okara Puree 130-150g
Fried oil Formulation method as appropriate:
Mix all the ingredients and wrap them in a bite.

(5-18) Okara cake The following ingredients are used.
6 eggs 220g sugar
Oil and fat (butter) 100g
Wheat flour 220g Sift together with baking powder Baking powder 5g
Okara Puree 300g
Formulation:
(1) Mix the egg with sugar and whisk it hard.
(2) Add wheat flour to (1), mix quickly, add oil and fat, ocara puree and place in a mold and bake in an oven at 160 ° C for 35 minutes.

  Table 11 shows the taste evaluation of the above cooked products. Okara puree-added products have a slight odor, but date rolls, steamed rice bowls, fukushi, steamed bread, and dumplings showed little difference from the basic cooked products. Among them, Okara mochi is a cooked product that uses Okara puree the most, and has been highly evaluated. From this point, in addition to agar, it is also a jelly with gelatin, carrageenan and other gelling agents, a mousse with fresh cream and a bavaroa style, a side dish with salty as well as sweetness It can also be applied to typical things.

As examples of processed soy products with improved functionality according to the present invention, 220 ° C. treated okara puree is taken as an example, and Examples (6-1) to (6-6) of edible cooking products produced using the same are described in detail. A sensory test was performed. In addition, a present Example is the result implemented in Hokuriku Gakuin Junior College food and nutrition department. The sensory evaluation was performed at room temperature with 30 panels (Hokuriku Gakuin Junior College female students), the inspection method was a five-point scoring method, and the evaluation items were the following five items.
1) Does it look good (bad / good)?
2) Is it delicious (bad or delicious)?
3) Do you like (dislike or like)
4) Do you want to eat it next time?
5) Comprehensive evaluation as a cooked product (bad / good)
The analysis method of each answer was quantified (5 levels: very bad, quite bad, normal, quite good, very good), and the average value and standard deviation were calculated.

(1) Puffy surimi, Okara puree (surimi) 50%, egg white (surimi) 10%
(2) Steamed bread Okara puree 100g,
(3) Egg tofu Egg, Okara puree (of egg) 100%,
0.6% salt (total), thin soy sauce (total) 1%, mirin (total) 2% (4) Okara koji powder agar 4g, water 300ml, sugar 100g,
Okara Puree 200g
(5) Shiratama dumplings Shiratama flour, Okara puree (of white flour) 100%
(6) Dressing Okara Puree + Salt 1.5% + Vinegar 20%
* Add lettuce

The formulation used is shown below. The blending method was performed as described above.
The following formulations were prepared:

(6-1) [Fushikashi]
Surimi Okara Puree 50% of Surimi
10% of egg white surimi

(6-2) [Steamed bread]
150g flour
1 tablespoon baking powder
1 egg 60g sugar,
1.5 tbsp salad oil
Okara Puree 100g

(6-3) [Egg Tofu]
Egg Ocala Puree (of egg) 100%
Seasoning (egg + okala puree) salt 0.6%, thin soy sauce 1%, mirin 2%
Formulation:
Mix the ingredients well, put into a mold and steam at 85-90 ° C.

(6-4) [Okara 羹]
4g powder agar
300 ml of water
100g sugar
Okara Puree 200g

(6-5) [Shiratama dumpling]
200g white flour
Okara Puree 200g

(6-6) [Dressing dressing]
Okara Puree 200g
3g of salt
40g vinegar
200g white flour
Okara Puree 200g

Table 12 shows the evaluation results. From Table 12, the following is clear.
(1) Fushishi The “appearance” was below 3 (normal) and was the worst of the items featured this time. “Taste” has a relatively good evaluation, but the evaluation of “likes and dislikes” and “willingness to eat” is somewhat low, probably because the researcher is young. However, the “comprehensive evaluation” is high, and it seems that the use of Ocala Puree can be expected.
(2) Steamed bread Although the person in charge of the evaluation was young, the “appearance” rating exceeded 4 and was the highest among the items covered this time. Similarly, the likes and dislikes are also high. Although the evaluation is lower than that, evaluations of “taste” and “willingness to eat” are slightly lower. However, although it remained at "Comprehensive evaluation" 3.00, I think that steamed bread can be greatly expected to increase the value as a cooked product by devising what to add to the ingredients.
(3) Egg tofu “Appearance” is an average rating on average, but “likes and dislikes” are generally the highest rating among the items featured this time, probably because of the high taste of egg dishes. However, “deliciousness” and “willingness to eat” were below average on average, and “overall evaluation” was not rated as high as 2.90. Eggs are an inexpensive material, and I think that it is necessary to devise a little more in the future for the use of cooked foods using eggs.
(4) Okara 羹 “Appearance”, “Taste” and “Late / Hate” are highly evaluated. Although “willingness to eat” is somewhat different (however, the variation is large), “comprehensive evaluation” was 3.63, the highest among the items covered this time. It is not an addition to existing cooking products, it is a cooking product that uses okara puree itself, and the variation can be expanded by using a gelling agent other than agar, or adding fresh cream or other ingredients. There is sex.
(5) Shiratama dumpling All the questions are above average on average, and the “appearance” is particularly well received. Some say in the impression that “Dango alone is not delicious (please add red bean sauce)”, and if you add red bean paste, the evaluation may still be high. The dumpling can be added to white flour and mash, which is a powder of glutinous rice.
(6) Dressing return “Appearance” was relatively highly evaluated, but all the remaining items were below average on average and remained at 2 units. “Comprehensive evaluation” was also low at 2.20.
From the above, among the 6 items picked up this time, “Okara” was a good overall evaluation, followed by “Fukishi”. “Steamed bread” was expected to have a high evaluation at the prototype level, but there were comments such as “pasapasa” and “little water and difficult to eat”, so it was not highly evaluated.

    As described above, Okara-mochi, Date-maki, egg-maki, tea-boiled steamed rice, fukushi, steamed bread, white ball dumpling, and okara cake were considered to be effective cooked products with little decrease in taste as a cooked product due to the addition of okara puree.

Claims (6)

  A processed soybean product with improved functionality, obtained by hydrothermally treating a soybean-derived material at a temperature of 180 ° C. or higher under a subcritical or supercritical condition of water for 0.001 second to 60 minutes.   The processed soybean product according to claim 1, which has an inhibitory effect on an increase in blood glucose level.   The processed soybean product according to claim 1, which exhibits an anticancer effect.   The processed soybean product according to claim 1, which has an inhibitory effect on blood pressure.   The processed soybean product according to claim 1, which has an antioxidant effect.   An edible processed cooked product comprising the processed soybean product according to claim 1.