JP2008118993A - Method for producing bean curd konnyaku and bean curd refuse konnyaku enriched in protein - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new method for producing a konnyaku food enriched in protein. <P>SOLUTION: This method for producing konnyaku enriched in protein comprises processes of (1) suspending konnyaku powder and dietary fiber in water or hot water to prepare a pasty product, (2) suspending/dissolving crushed raw soybeans and a bean curd coagulating agent, magnesium chloride in water to prepare a suspended product, or suspending dry bean curd refuse crushed to ≥150 mesh in soymilk to prepare a suspended product, and (3) evenly mixing the pasty product prepared in the (1) process with the suspended product prepared in the (2) process. Furthermore, the method comprises (4) adding 0.1-2 wt.% of cyclo (R) dextrin to a product weight in any one of the (1)-(3) processes, (5) adding calcium hydroxide to the mixture obtained by passing through the (1)-(4) processes, and kneading the whole product, and (6) heating the product at 80°C-95°C for 40-120 min. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a method for producing a tofu-like konjac food using a tofu coagulant (mamnesium chloride) that is enriched in soy protein and used for tofu, and a method for producing a konja similar to meat when heated. .

Various konjac foods are known, but a method for producing a konjac food similar to tofu by enriching protein with raw soybean flour, using magnesium chloride, and coagulating the protein is not known. Also, there is no known method for producing a konjac food that is very similar to meat when protein is enriched using okara and soy milk and heated. In addition, there is no known method for removing the peculiar taste of konjac in such konjac food.

Accordingly, the present invention provides a tofu-like konjac food that is enriched in soy protein and has no savory taste, and a method for producing konjac added with okara that resembles meat when heated without any savory taste.

As a result of various studies to solve the above-mentioned problems, the present invention hatches proteins with soybeans, coagulates proteins using a tofu coagulant and bittern (magnesium chloride), and further removes them with cyclo (registered trademark) dextrin. It has been found that tofu-like konjac food (tofu konjac) can be obtained by including the taste, and the protein is enriched with finely ground okara and soy milk, and it is extracted with sacro (registered trademark) dextrin. The present invention was completed by discovering that konnyaku food (okara konjac) which does not taste taste by enclosing the taste and which resembles meat when heated can be obtained.

Therefore, the present invention provides a method for producing konjac (tofu konjac) enriched with soy protein,
(1) Prepare konjac powder 1.2 to 4% by weight with respect to product weight and suspend in 70 to 95% by weight of hot water to prepare paste (2) 3 to 8% with respect to product weight Prepared in 2% to 8% by weight of raw soybean powder, 2-5% by weight of the raw soybean powder tofu coagulant (magnesium chloride) dissolved, and prepared raw soybean powder (average And gradually knead and uniformly knead the particle size 50 μm or less, 300 μm pass is 95% or more,
(3) The paste-like substance prepared in (1) and the kneaded material prepared in (2) are uniformly kneaded,
(4) In any of the above steps (1) to (3), 0.1 to 2% by weight of cyclo (product registration) dextrin is added to the product weight, and then (5) the above (1) to ( 4) To the mixture obtained through the step of 4), 0.6 to 4 mL of 10% calcium hydroxide suspension is added to 100 g, and the whole is kneaded, and (6) at a temperature of 80 ° C. to 95 ° C. The method is characterized by heating for 40 minutes to 120 minutes.

Furthermore, the present invention relates to a method for producing konjac (okara konnyaku) enriched with protein (okara, soy milk),
(1) Based on the product weight, konjac powder is prepared in an amount of 1.2 to 4% by weight, suspended in 70 to 95% by weight of water to prepare a paste,
(2) The dried okara pulverized to 150 mesh or more in 10 to 25% by weight of soy milk (solid content 8% to 13%) is suspended in the product by 1.5 to 5% by weight with respect to the product weight. Adjust
(3) The paste prepared in (1) and the suspension prepared in (2) are uniformly kneaded,
(4) In any one of the above steps (1) to (3), 0.1 to 2% by weight of cyclo (product registration) dextrin is added to the product weight, and then (5) the above (1) to ( 4-4 ml of 10% calcium hydroxide suspension is added to 100 g of the mixture obtained through the step 4), and the whole is kneaded, and (6) 40 ° C. at a temperature of 80 ° C. to 95 ° C. A method characterized in that it is heated for minutes to 120 minutes.

Kon'niyaku <br/> konjac commercial Kon'niyaku powder; may even (jargon fine powder), or may be adjusted in a conventional manner from the engagement potatoes. In any case, the amount of konjac used is 1.2 to 4% by weight as dry konjac powder based on the product weight.

Raw soy flour The ground raw soy flour to be used in the present invention requires a pulverized soybean to be finely pulverized and an average particle size (50 µ or less, 30 µ pass 95% or more). If the particle size of the soybean powder is larger than this, a smooth and smooth konjac product cannot be obtained.

Okara Okara which is a by-product of tofu production used in the present invention is dried and ground and has a particle size of 150 mesh or more (the mesh value is larger than 150, that is, the particle size is smaller) ). If the okara particles are larger than this, a smooth and smooth konjac product cannot be obtained.

Soy milk Soy milk is obtained by crushing and filtering soaked and swollen soybeans, and a soy milk having a solid content of 8% to 13% is preferable because the gel is collected.

Calcium hydroxide Calcium hydroxide is necessary for the konjac powder component konjac mannan (glucomannan) to make an irreversible gel by alkali and heat. However, when added excessively, a lime taste is produced. Since calcium hydroxide has low solubility, finely divided one is preferable. The amount of calcium hydroxide added is 0.6 to 4 ml with respect to 100 g of the prepared dough as a 10% suspension with respect to the product weight.

Cyclo (registered trademark) dextrin Konjac has a peculiar taste, and since calcium hydroxide is used in the production of the konjac food of the present invention, lime odor and lime taste are added. Therefore, it is necessary to remove these unpleasant tastes and unpleasant odors. For this reason, in the method for producing a konjac food of the present invention, it is necessary to add and remove Cyclo (registered trademark) dextrin to cause these unpleasant tastes and unpleasant odors. For this purpose, the amount of Cyclo (R) dextrin is 0.1 to 2% by weight with respect to the product weight.

Dietary fiber (soluble dietary fiber)
Similar to okara, it is important in making protein-enriched konjac foods and is the heart of the product. Nutritionally, this product is preferred because it aims to be a low color food.

Next, the present invention will be described more specifically with reference to examples.
Example 1: Tofu konjak 20 g of konjac flour was prepared, 5 g of Cyclo (registered trademark) dextrin and 8 g of dietary fiber (soluble dietary fiber) were added to 750 mL of hot water at 80 ° C. The konjac powder was gradually added and suspended while stirring slowly so as not to become), and aged for 60 minutes to obtain a paste. Next, 1.7 g of mamnesium chloride was added to 50 ml of water and dissolved. And 50 g of raw soybean powder was gradually added and kneaded uniformly. next,
The prepared paste and kneaded material were kneaded uniformly.
To 100 g of this kneaded product, 1 mL of 10% calcium hydroxide suspension was added and kneaded for 2.5 minutes.
This kneaded material was placed in a container and aged for 60 minutes.
Next, the aged product was hardened by boiling in water at 95 ° C. for 50 minutes, and then exposed to water for 60 minutes.
Thereby, the tofu konjac of this invention was obtained.

The analytical value of the above-mentioned tofu konjac was as follows.
Analysis item Analysis result Energy 26.7 kcal
Moisture 90.4
Protein 2.1g
1.1g of fat
Carbohydrate 5.1g
Ash content 1.2g
Na 0.2mg
Dietary fiber 3.0g

Example 2: Okara Konjac Dissolve 1.2 g of Cyclo (registered trademark) dextrin in 650 mL of water at 10 ° C, and slowly add 20 g of konjac powder to this solution while stirring and suspend for 60 minutes. The paste was obtained. On the other hand, 24 g of okara crushed in 90 mL of soy milk having a solid content of 11% by weight was suspended and an okara / soy milk suspension was obtained. The above paste and okara / soy milk suspension were combined and kneaded for 2 minutes. Next, 1.3 mL of 10% calcium hydroxide suspension was added to 100 g of the kneaded mixture, and kneaded homogeneously. This kneaded product is formed into an appropriate size and shape and boiled in 90 ° C. hot water for 40 minutes. Alternatively, a suitable container was stuffed and boiled under the above conditions. As a result, the okara konjac of the present invention was obtained.

The analysis value of the above konjac food was as follows per 100 g.
Analysis value Analysis result Energy 22.3Kcal
Moisture 89.4g
Protein 2.0g
1.1g of lipid
Carbohydrate 3.7g
Ash content 0.5g
Na 2.0mg
Dietary fiber 3.6g

Claims (3)

In the production method of konjac enriched with protein,
(1) 1.2 to 4% by weight of konjac powder is prepared with respect to the product weight, 0.5 to 2% of dietary fiber with respect to the product weight, 70 to 95% with respect to the product weight of water or Add to hot water and dissolve evenly, gradually add konjac powder and mix to adjust paste,
(2) Prepare raw soybean powder 2-8% by weight with respect to product weight, 3-8% by weight water with respect to product weight, 2-5% by weight tofu coagulant (magnesium chloride) with respect to raw soybean powder , And gradually add raw soybean flour (average particle size of 50μ or less, 30μ pass 95% or more) and suspend it uniformly.
(3) The paste prepared in (1) and the suspension prepared in (2) are uniformly kneaded,
(4) At any stage of (1) to (3) above, 0.1 to 2% by weight of cyclo (product registration) dextrin is added to the product weight, and then (5) above (1) To 100 g of the mixture obtained through the steps of (4), 0.6 mL to 4 mL of 10% calcium hydroxide suspension is added, and the whole is uniformly kneaded and aged,
(6) A method characterized by heating at 80 ° C. to 95 ° C. for 40 minutes to 120 minutes. The method according to claim 1, wherein the pH after the addition of calcium hydroxide in step (5) is 11.5 or less. In the production method of konjac enriched with protein,
In the step (2) according to claim 1, 1.5 to 5% by weight of dried okara crushed to 150 mesh or more is added to 10 to 25% by weight of soybean milk and kneaded. The method according to claim 1 or 2, wherein the suspension is prepared.