JP2021153506A - Method and apparatus for manufacturing miniaturized bean jam-shaped okara - Google Patents

Abstract

To provide a method for miniaturizing a bean jam-shaped object by which an insoluble component of the bean jam-shaped object can be more finely miniaturized.SOLUTION: A method for miniaturizing a bean jam-shaped object includes: supplying a slurry prepared by adding water to a bean jam-shaped object to a pressure type homogenizer 14; and drying an obtained miniaturized slurry so as to be brought into a beam jam-shape. In the preparation of the slurry, an amount of addition of water is decreased by adding at least one selected from inulin, dextrin whose dextrose equivalent exceeds 5, lecithin, soybean protein and milk protein.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for miniaturizing a bean paste and a system for miniaturizing a bean paste.

Many Japanese eat various soy foods in their daily diet. Among them, tofu and foods such as deep-fried tofu and deep-fried tofu made from this are very closely related to daily life, and a considerable amount is consumed in Japan.

By the way, tofu is obtained by using soybean juice as a solid-liquid separation means to remove okara and coagulating the obtained soymilk. Therefore, a large amount of bean curd refuse is generated with the mass production of tofu.

Of course, various cooking methods have existed for a long time, and they are used as ingredients for croquettes and hamburgers, and may be added to cookies and bread (see, for example, Patent Document 1). ..

Utility Model Registration No. 3130784

In addition, there are various uses for okara, including other uses such as fertilizer and feed. However, okara is originally a food product, and in order to add value commensurate with the processing cost of okara, it is necessary to devise ways to consume it in larger quantities than ever before, but it is still dramatic. The current situation is that it has not led to increased consumption.

One of the causes that hinders mass consumption of okara as food is that fiber remains on the tongue depending on how it is used, resulting in a poor texture.

Of course, it is thought that this problem can be solved by refining the fiber content, but many of the fiber components that make up okara have a strong structure such as cellulose and lignin, and these can be efficiently solved. A method that can be easily miniaturized has been desired.

Further, such a technique is expected to be applied to bean paste other than okara, for example, the relationship between the bean paste of Japanese sweets and the bean paste having a smoother texture.

The present invention has been made in view of such circumstances, and provides a method for refining a bean paste that can finely refine the insoluble component of the bean paste.

The present application also provides a bean paste miniaturization system capable of finely refining the insoluble component of the bean paste.

In order to solve the above-mentioned conventional problems, in the method for refining a bean paste according to the present invention, (1) a slurry prepared by adding water to the bean paste is subjected to a pressure homogenizer, and the obtained miniaturization is performed. It was decided that the slurry was subjected to drying to be red bean paste again.

Further, (2) in preparing the slurry, at least one selected from inulin, dextrin having a dextrin equivalent of more than 5, lecithin, soybean protein, and milk protein was added to reduce the amount of water added. Also has features.

Further, in the bean-like material miniaturization system according to the present invention, (3) a compounding unit for preparing a raw material slurry by adding water to the bean-like material and an insoluble component in the raw material slurry prepared by the compounding unit are preliminarily used. A pre-miniaturization section for miniaturization, a pressure homogenization section for further miniaturization of insoluble components by pressure-injecting a pre-miniaturization slurry obtained through the pre-miniaturization section to give an impact, and a pressure type It was decided to have a drying / syrup preparation section that evaporates the water contained in the miniaturized slurry obtained in the homogenizing section and adjusts the water content as necessary to produce a syrup.

Further, in the present invention, (4) a water reducing agent for reducing the amount of water required for adding to the bean paste to form a slurry when the insoluble component contained in the bean paste is subjected to a pressure homogenizer to be refined. As a result, it was decided to use at least one of inulin, dextrin having a dextrose equivalent of more than 5, lecithin, soybean protein, and milk protein.

According to the method for refining a bean paste according to the present invention, a slurry prepared by adding water to the bean paste is subjected to a pressure homogenizer, and the obtained finely divided slurry is subjected to drying to be re-forming. Therefore, it is possible to provide a method for refining the bean paste, which can finely refine the insoluble component of the bean paste.

Further, in preparing the slurry, at least one selected from inulin, dextrin having a dextrin equivalent of more than 5, lecithin, soybean protein, and milk protein may be added to reduce the amount of water added. The amount of water to be evaporated can be reduced when the bean paste is dried again, and the bean paste can be made finer more efficiently.

Further, according to the bean-like material miniaturization system according to the present invention, a compounding unit for preparing a raw material slurry by adding water to the bean-like material and an insoluble component in the raw material slurry prepared by the compounding unit are preliminarily used. A pre-miniaturization section for miniaturization, a pressure homogenization section for further miniaturization of insoluble components by subjecting an impact by pressure-injecting the pre-miniaturization slurry obtained through the pre-miniaturization section, and a pressure type. Since it was decided to have a drying / syrup preparation section that evaporates the water contained in the miniaturized slurry obtained in the homogenizing section and adjusts the syrup as necessary to produce a syrup, the syrup It is possible to provide a mold-like material miniaturization system capable of finely miniaturizing the insoluble component of the material.

Further, in the present invention, inulin is used as a water reducing agent for reducing the amount of water required for adding to the lecithin to form a slurry when the insoluble component contained in the lecithin is subjected to a pressure homogenizer to make it finer. Since it was decided to use at least one of dextrin, lecithin, soybean protein, and milk protein having a dextrose equivalent of more than 5, a syrup with fluidity sufficient for use in a pressure homogenizer. The slurry can be prepared with a small amount of water, and the amount of water to be evaporated in the subsequent drying can be reduced as much as possible.

It is a block diagram which showed the structure of the paste manufacturing plant which concerns on this embodiment. It is explanatory drawing which showed the effect by the addition of dextrin. It is explanatory drawing which showed the effect by addition of carrageenan and the like. It is explanatory drawing which showed the effect by addition of milk protein and the like. It is explanatory drawing which showed the result of the bread making test. It is explanatory drawing which showed the result of the bread making test. It is explanatory drawing which showed the result of the bread making test.

The present invention relates to a method for miniaturizing a bean paste, and in particular, provides a method for miniaturizing an insoluble component of a bean paste. The present invention also provides a bean paste miniaturization system.

Here, the bean paste means a bean paste such as so-called bean paste or bean paste, or a bean paste having physical characteristics such as bean paste, and further examples include okara and miso. That is, the bean paste-like substance includes, for example, a paste of boiled or steamed beans (boiled beans), or a so-called okara-like sloppy property.

In addition, the bean paste contains solids and fibers that are subject to miniaturization, and beans are a typical example of the material that constitutes the bean paste, but beans such as the juice residue of other vegetables are not necessarily beans. It is not limited to. However, it does not prevent the applicant from limiting the properties, materials, etc. of the bean paste when acquiring the rights of the present application.

The feature of the method for refining the bean paste according to the present embodiment is that the slurry prepared by adding water to the bean paste is subjected to a pressure homogenizer, and the obtained micronized slurry is subjected to drying and again bean paste. There is a point of becoming.

Further, as a feature of the bean-like material miniaturization system according to the present embodiment, a compounding unit for preparing a raw material slurry by adding water to the bean-like material and an insoluble component in the raw material slurry prepared by the compounding unit are reserved. A pre-miniaturization section for miniaturization, a pressure homogenization section for further miniaturization of insoluble components by subjecting an impact by pressure-injecting a pre-miniaturization slurry obtained through the pre-miniaturization section. It is mentioned that it has a drying / syrup preparation section that evaporates the water contained in the miniaturized slurry obtained in the pressure homogenization section and adjusts the moisture as necessary to produce a syrup. Be done.

The pressure type homogenizer is a device that has been widely used for homogenizing milk for a long time, and a known one can be used. The pressure type homogenizer is roughly classified into a nozzle type and a valve type, but in carrying out the method for miniaturizing the bean paste according to the present embodiment, the valve type is more suitable because the processed material is less likely to be clogged.

The pressure-type homogenizer is a device widely used in the beverage industry such as milk, but there are many narrow flow paths in its internal structure, and the present inventors have a fiber solid contained in a high-viscosity material as high as a paste. I do not know an example of adopting this device for miniaturization of minutes.

Furthermore, when performing a miniaturization process for a substance having a physical property that is as close to a solid as a bean paste, the linking of the process with a homogenizer has never been conceived.

Then, in this respect, the present inventors dare to overturn these preconceived ideas, add water to the bean paste to form a slurry, pretreat it as necessary, and then use it in a pressure homogenizer. Therefore, we succeeded in realizing efficient and finer miniaturization of the bean paste-like material that temporarily changed into a slurry.

The set pressure of the pressure homogenizer is not particularly limited, and the pressure at which the treated slurry (hereinafter referred to as miniaturized slurry) discharged from the pressure homogenizer has a fineness suitable for the intended use is appropriately selected. can do.

Further, the water content of the slurry before the treatment supplied to the pressure homogenizer and the degree of miniaturization of the fiber solid content are not particularly limited. That is, the degree of water content and the degree of miniaturization of the slurry before treatment largely depends on the ability of the pressure homogenizer used. When a pressure homogenizer with a small driving force is used, water is added to the extent that it can be processed, or a slurry (hereinafter referred to as pre-miniaturized slurry) that has been preliminarily miniaturized is generated. It is desirable to supply this to a pressure homogenizer. On the contrary, when using a pressure type homogenizer with a large driving force, the water content is adjusted so that the fluidity is slightly low, and even if the fiber solid content is slightly large, it is treated by force if it is a little. It may be possible. A small amount of water in the slurry is advantageous because the amount of water to be evaporated in the drying treatment described below is small.

When the treatment is performed with a pressure homogenizer, the bean paste becomes a raw material slurry by adding water. In the bean paste miniaturization system according to the present embodiment, the compounding section exists as a section for producing the raw material slurry.

The compounding unit may be an in-line continuous compounding method or a batch type compounding section as long as it is possible to add water to the bean paste to form a slurry.

In this blending section, in addition to water, additional materials can be added when preparing the raw material slurry. For example, it is an enzyme that digests the fiber solid content of bean paste, and a water reducing agent described later corresponds to this.

When a digestive enzyme is added as a further material, it is desirable that the compounding section is provided with a compounding tank in a batch manner in order to secure a certain reaction time and a reaction field. Further, as long as it is an additive material such as a water reducing agent that does not need to secure a reaction time, a batch type may be used, or an in-line preparation may be adopted.

Further, the bean paste miniaturization system according to the present embodiment includes a pre-miniaturization section for preliminarily miniaturizing insoluble components in the raw material slurry prepared by the compounding section to generate the above-mentioned pre-miniaturization slurry. ..

The pre-miniaturization section preliminarily prepares a raw material slurry containing fiber solids and coarsely crushed products having a size that jeopardizes smooth processing in the pressure homogenizer to the extent that it can be applied to the pressure homogenizer in finer detail. The device is not particularly limited as long as it can be miniaturized to produce a pre-miniaturized slurry. An example of such an apparatus is a colloidal mill. If the raw material slurry has already reached a degree of miniaturization that can be applied to the pressure homogenizer, the pre-miniaturization treatment and the pre-miniaturization portion can be omitted.

The pre-miniaturization unit can be provided in-line in the middle of the pipe connecting the compounding unit and the pressure homogenizer to perform processing. For example, when a compounding tank is used in the compounding unit, the same compounding is performed. A pre-miniaturization section may be provided in the middle of the circulation pipe connecting the lower part and the upper part of the tank, and the raw material slurry prepared in the compounding tank may be circulated and repeatedly subjected to the pre-miniaturization process. ..

Then, the pre-miniaturized slurry and the raw material slurry are subjected to a pressure homogenizer to become a miniaturized slurry. In the bean paste miniaturization system according to the present embodiment, the section having the pressure homogenizer is also referred to as a pressure homogenize section.

The micronized slurry obtained from the pressure homogenizer is subjected to drying in order to return it to a bean paste shape. In the bean paste miniaturization system according to the present embodiment, this step is performed by the drying / bean paste preparation unit.

The drying performed here is not a drying (drying from) such that the water content is less than a dozen percent, but a drying method or a dryer that can perform drying to the extent that the slurry returns to a bean paste shape. As appropriate, known techniques can be adopted. For example, a drum dryer is suitable because it is relatively easy to adjust the water content after drying.

Further, the dried product obtained by drying is preferably a bean paste-like product, but even if the dried product is dried below the target water content of the bean paste product, water may be added later. There is no particular problem. That is, in the drying / bean paste preparation section, it is necessary to evaporate the water contained in the micronized slurry obtained in the pressure homogenizing section and add water to the dried bean paste to make the bean paste. It will be done accordingly.

In this way, the bean paste obtained by the drying / bean paste preparation section (hereinafter, also referred to as the processed bean paste) is the bean paste that was the initial raw material (hereinafter, also referred to as the raw material bean paste). Compared to ()), the contained fiber solid content is finer, and the texture is less fibrous at the time of eating and has a relatively good texture.

As an additional note about another aspect, the dryer may perform sufficient drying so that the water content is less than a dozen percent. By performing such a treatment, finely divided dried okara powder can be obtained. That is, it can be said that the present application also provides a method and a production system for producing finely divided dried bean curd refuse powder.

Returning to the explanation, the obtained processed bean paste can be used as it is as a food raw material in the post-process, but it can also be sterilized or packaged as necessary to improve storage stability. be.

The method for miniaturizing the bean paste and the bean paste miniaturization system according to the present embodiment have the above-mentioned configurations. However, if a further feature in the method for miniaturizing the bean paste is mentioned, the slurry In the preparation, for example, in the preparation of the raw material slurry in the compounding section, at least one selected from inulin, dextrin having a dextrin equivalent of more than 5, lecithin, soy protein, and milk protein is added to reduce the amount of the water added. That can be mentioned.

The present inventors, who have been diligently researching the use of okara for many years, pursued efficiency improvement from the viewpoint of production technology in factories, and in addition to the above-mentioned method for miniaturizing bean paste proposed this time, In implementing this method, we also succeeded in developing a technology to reduce the amount of water used and the burden of drying.

Materials that can be used as this water reducing agent include inulin, dextrin having a dextrose equivalent of more than 5, lecithin, soybean protein, and milk protein at present. Indeed, surprisingly, in the preparation of raw material slurries and pre-miniaturized slurries, by adding these materials alone or in combination, the amount of water added is less than the amount of water required without the addition. It is possible to impart a degree of fluidity that can be provided to a pressure homogenizer.

When all of the above water reducing agents are made into powder, the amount of these water reducing agents added is preferably 70% or less, more preferably 60% or less of the weight of the raw material bean paste. Depending on the driving force of the pressure homogenizer, if an amount exceeding 70% is added, the miniaturization process may become difficult.

On the other hand, the lower limit is not particularly limited. That is, if it is added, a water reduction effect corresponding to the amount can be obtained. This water reduction technology is extremely surprising and interesting in that it reduces the amount of water and adds tens of percent of the weight of the bean paste to improve the fluidity of the bean paste.

As described above, the present application is used as a water reducing agent for reducing the amount of water required for adding an insoluble component contained in a lecithin to a slurry when it is subjected to a pressure homogenizer to make it finer. It also proposes the use of at least one of inulin, dextrin, lecithin, soy protein, and milk protein with an equivalent of more than 5 inulin.

Hereinafter, the method for miniaturizing the bean paste and the bean paste miniaturization system according to the present embodiment will be further described with reference to drawings, tests, and the like. In the following description, it is assumed that the bean paste is from the body, but it goes without saying that the bean paste may be other than this as described above.

[1] Okara paste production plant equipped with a bean paste miniaturization system First, regarding the bean paste miniaturization system according to the present embodiment, an example of an okara paste production plant using bean paste as an okara paste. Explain to. FIG. 1 is a block diagram showing an outline of the configuration of Okara paste manufacturing plant A.

Okara paste manufacturing plant A processes okara as a raw material bean paste supplied from the okara manufacturing plant 11, and uses okara paste as a finely divided bean paste, here packaged okara paste (okara paste). It is a plant for producing a paste package 17) from bean paste, and is composed of a bean paste micronization system B according to the present embodiment and a filling device 16.

The bean paste miniaturization system B functions as a compounding tank 12 that functions as a main component of the compounding section, a colloid mill 13 that functions as a main component of the pre-miniaturization section, and a main component of the pressure homogenization section. It includes a pressure homogenizer 14 and a drum dryer 15 that functions as a main component of the drying / bean paste preparation section. Hereinafter, the description will be given in order from the upstream side.

The okara production plant 11 is a plant for producing raw okara, which is a raw material for okara paste, and can be understood as a part of a plant for producing soymilk in producing tofu, for example. In the present embodiment, the raw okara used as the raw material is the peeled bean curd refuse produced in the following steps.

First, soybeans were soaked in water for 8 to 24 hours (varies depending on the season), and then molted by a molting machine. Then, the dehulled soybeans were ground with a millstone-like machine and boiled without adding an antifoaming agent. Further, the boiled soybeans were filtered, and the obtained product from which the filtrate was removed was used as dehulled bean curd refuse.

In the molted okara produced in the above step, the seed coat and hypocotyl were removed from the soybean, and only the cotyledon part of the soybean embryo remained. It should be noted that the dried bean curd refuse can be used as the dried bean curd refuse.

By using dehulled bean curd refuse, the amount of soybean-derived saponin can be reduced in the bean curd refuse paste. As a result, it is possible to reduce the bitterness and astringency of the okara paste. In addition, the foaming action derived from saponin can be reduced. That is, when forming the bean curd refuse paste or when the bean curd refuse paste is mixed as a raw material for other foods, the amount of the defoaming agent can be reduced or not used. In addition, foaming can be reduced when boiling foods mixed with okara paste, for example, noodles.

In this way, the raw okara (moisture content 73 to 76 w / w%) produced in the okara production plant 11 is supplied to the compounding tank 12.

In the compounding tank 12, 170 to 250 parts by weight of water is added to 100 parts by weight of the charged bean paste, and 90 to 170 parts by weight of water is added when the water reducing agent is used. Then, the raw material slurry is prepared.

Further, in the present embodiment, 0.2 to 0.6 parts by weight of the enzyme and an amount of the water reducing agent exceeding 0 parts by weight and less than 70 parts by weight are further added. The amount of water is reduced within the range of the above addition amount in order to enjoy the effect of the water reducing agent. The amount of water that can be reduced will be explained later together with the experimental data, but when 16 parts by weight of the water reducing agent is added, the amount of water is about 81.5%, that is, 90 × 81.5% to 250 × 81.5% = 73.3 to 203.7 weight. Water reduction effect can be obtained, such as about 76.5% when 24 parts by weight is added, about 63.0% when 50 parts by weight is added, and about 56.8% when 60 parts by weight or more is added.

In addition, regardless of the addition or non-addition of the water reducing agent, by adding the above-mentioned amount of water to the raw okara, in the treatment with the colloid mill 13 and the treatment with the pressure homogenizer 14 described below, the machine Smooth production can be performed by securing a sufficient flow rate required for the above-mentioned processing.

In addition, by adding a plant tissue-disintegrating enzyme, particles such as fiber solids in okara are made finer, and by elution of soybean lecithin and oleocin extracellularly, the emulsifying action can be enhanced. ..

The enzyme is not particularly limited as long as it can digest okara plant tissue, and a known enzyme can be used. The digestion temperature and digestion time can be appropriately adjusted according to the optimum temperature of the enzyme to be used and the like.

Next, the raw material slurry prepared in this way is supplied to the colloid mill 13 for preliminary miniaturization. Here, the raw material slurry is supplied to the colloid mill 13 whose rotation speed is set to 3000 to 4000 rpm, and the pre-miniaturization treatment is performed while circulating the raw material slurry with the compounding tank 12 while keeping the temperature at 20 to 50 ° C. By this work, okara can be digested with an enzyme and at the same time mechanically pulverized.

The colloid mill 13 is not an essential configuration of the pre-miniaturization section, and the pre-miniaturization section can be constructed by, for example, a roller mill, a ball mill, a propeller mixer, or the like.

A pre-miniaturized slurry obtained by circulation between the compounding tank 12 and the colloidal mill 13 or obtained by one-passing the colloidal mill 13 from the compounding tank 12 (miniaturization of bean paste without a pre-miniaturization portion). In the system B, the slurry prepared in the mixing tank 12 and appropriately processed) is then supplied to the pressure homogenizer 14.

In the pressure homogenizer 14, a predetermined pressure is applied to the pre-miniaturized slurry to mechanically wet-miniaturize the fiber solid content. In addition, the slurry is further emulsified to further refine the particles constituting the okara paste.

Here, the pressure set by the pressure homogenizer 14 is set to 50 to 80 MPa as an example in the present embodiment.

When the pressure is set in the range of 50-80MPa, the okara paste can be made even smoother. In addition, it is possible to homogenize the water and the water.

On the other hand, when the pressure is less than 50 MPa, the pressure for mechanically wet micronization becomes insufficient, and the particles constituting the okara paste may not be sufficiently small.

In addition, when the pressure exceeds 80 MPa, the okara paste becomes sticky and tends to cause problems when mixed with other food ingredients.

By treating with a pressure homogenizer 14 in which the pressure is set in the range of 50 to 80 MPa, the fiber solid content can be mechanically wet-fine and the dispersibility of the oily component of okara in water is improved. Okara and water can be further homogenized. Further, the finer particles of okara make it easier to mix with water containing an enzyme, and the enzyme reaction is further promoted. In addition, the paste can be sufficiently emulsified by the soybean lecithin or oleosin derived from the eluted okara without adding a separate emulsifier.

However, it should be noted that setting the pressure in the range of 50 to 80 MPa in the pressure homogenizer 14 is merely an example and is not necessarily limited, as long as an okara paste having a desired texture can be obtained. sea bream. As a further example, the pressure homogenizer 14 may be set to a pressure at which the median diameter of the particles constituting the okara paste is in the range of 20 to 80 μm.

Next, the miniaturized slurry that has been miniaturized by the pressure homogenizer 14 and discharged is then supplied to the drum dryer 15.

In the present embodiment, the drum surface temperature of the drum dryer 15 is set to about 80 to 160 ° C., and while rotating the drum at a speed of one rotation in 10 to 60 seconds, it takes about 5 to 60 seconds from adhesion to peeling by a scraper. Was set to to evaporate the water content contained in the micronized slurry.

The dried products recovered from the drum dryer 15 are kneaded together to form okara paste as a finely divided bean paste. As described above, the bean paste miniaturization system B according to the present embodiment produces the miniaturized bean paste.

Next, the okara paste obtained by the bean paste miniaturization system B is filled and packaged by, for example, a filling device 16 as needed. Here, the final product, the okara paste package 17, was obtained by subdividing the okara paste into bags of 5 kg each using the filling device 16.

[2] Properties of bean curd refuse paste Next, various properties of bean curd refuse paste obtained by the bean paste miniaturization system B according to the above-described embodiment were confirmed.

First, when the median diameter of the particles constituting the okara paste was confirmed using a laser diffraction type particle size distribution measuring device (SALD-2300 manufactured by Shimadzu Corporation), the median diameter was about 40 μm (37.356 μm). The particle size range was 0.68 to 205 μm. The particle size distribution curve showed a single peak.

Further, according to the method for refining the bean paste and the bean paste miniaturization system B according to the present embodiment, the bean paste as the refined bean paste is finer than the raw bean paste as the raw material. We actually tasted both of them and evaluated the texture.

As a result, it was confirmed that the okara paste was clearly finer than the raw okara, and the bad texture such that the fiber content remained on the tongue was improved. In addition, miniaturization was confirmed visually.

The median diameter of the pre-miniaturized slurry was 44.695 μm, and the particle size range was 2.51 to 161 μm, indicating that the pressure homogenizer 14 was used for further miniaturization.

Based on these properties, the miniaturized bean paste such as bean paste obtained by the bean paste miniaturization method and the bean paste miniaturization system B can be used for breads, noodles, confectionery, croquettes, and dumplings. It was suggested that it can be used as an auxiliary raw material for various foods.

Further, since the particles constituting the finely divided bean paste are sufficiently small and the particle size range is uniform, it is considered that the particles have a smooth texture and can be easily mixed with other foods.

In addition, there are few unique flavors derived from raw materials, for example, unique flavors derived from okara, and it is possible to prevent the flavors of other foods from being spoiled. Further, in the case of the above-mentioned okara paste, bitterness and astringency can be reduced by using dehulled okara as raw okara.

[3] Water reduction effect confirmation test Next, the effect of the water reduction agent was confirmed. Specifically, no matter how much the water reducing agent is added and how much the water is reduced, the basic prescription for carrying out the method for refining the bean paste according to the present embodiment without adding the water reducing agent. It was confirmed whether treatment with a high-pressure homogenizer equivalent to the basic prescription is possible.

(3-1) Soybean protein and soymilk First, regarding soybean protein and soymilk, the water-reducing effect on the basic prescription for preparing the raw material slurry was confirmed. The basic formulation is to prepare a raw material slurry by adding 0.26 parts by weight of enzyme and 180 parts by weight of water to 100 parts by weight of raw okara with a water content of 75 w / w%. Hereinafter, this prescription will be referred to as a first basic prescription. According to the above explanation, the amount of water added to the raw okara when preparing the raw material slurry was 170 to 250 parts by weight when the water reducing agent was not used, but even if the amount of water added was 170 parts by weight, it could be used as a high-pressure homogenizer. Although it is possible to provide the water, the amount of water in the first basic formulation is 180 parts by weight from the viewpoint of more stable treatment and the smallest possible amount of water.

On the other hand, the formulation for confirming the water-reducing effect of soy protein and soymilk is 0.26 parts by weight of enzyme and 0.4 parts by weight as a water-reducing agent for 100 parts by weight of raw oak with a water content of 75 w / w%. Powdered soybean protein or 8 parts by weight of soymilk (containing 5% of soybean protein) was added, and the amount of water added was determined so that treatment with a high-pressure homogenizer could be performed in the same manner as in the first basic formulation.

As a result, as shown in Table 1, when soy protein was used as a water reducing agent, the required amount of water was 170 parts by weight, and a reduction in the amount of water by 1- (170/180) ≈5.6% was realized. rice field.

When soymilk was used as a water reducing agent, the required amount of water was 162 parts by weight. However, since soymilk is also mostly water, subtracting the amount of soy protein contained in about 5%, the amount of water is practically 1-[{162+ (8 * 0.95)} / 180] ≒ 5.8%. Reduction was confirmed.

From these facts, soybean protein and soymilk reduce the amount of water required to add to the bean paste to make a slurry when the insoluble component contained in the bean paste is subjected to a pressure homogenizer to make it finer. It has been shown that it can be used as a water reducing agent.

(3-2) Inulin Next, regarding inulin, the effect of reducing water on the basic formulation for preparing the raw material slurry was confirmed. Since the water-reducing effect of soymilk was observed in the previous test of "(3-1) Soybean protein, soymilk", it was decided to use soymilk for the basic prescription after this test. That is, the basic formulation is 100 parts by weight of raw okara with a water content of 75 w / w%, 0.26 parts by weight of enzyme, 162 parts by weight of water, and 8 parts by weight of soy milk (containing 5% soy protein). It is added to prepare a raw material slurry. Hereinafter, this prescription will be referred to as a second basic prescription. However, even when soymilk is not used, it does not affect the results regarding the presence or absence of the water-reducing effect of the substances to be verified described below, considering that soybean protein remains in the okara.

On the other hand, the prescription for confirming the water-reducing effect of inulin is 0.26 parts by weight of enzyme and 8 parts by weight of soymilk (5% soy protein) for 100 parts by weight of raw okara with a water content of 75 w / w%. (Contains) and 16 parts by weight, 24 parts by weight, 50 parts by weight, 60 parts by weight, and 70 parts by weight of inulin as a water reducing agent, and water that can be treated with a high-pressure homogenizer in the same manner as the second basic formulation. The amount of the addition was determined.

As a result, as shown in Table 2, the required amount of water when inulin was used as the water reducing agent was 132 parts by weight when 16 parts by weight of inulin was added, which was 1-[{132+ (8 * 0.95)}. / 162] ≒ 18.5% reduction in water volume was realized.

Similarly, 24 parts by weight of inulin is 124 parts by weight (23.5% reduction), 50 parts by weight of inulin is 102 parts by weight (37.0% reduction), and 60 parts by weight of inulin or 70 parts by weight is 92 parts by weight (43.2% reduction). (Reduction) was confirmed.

Based on these facts, inulin is used as a water reducing agent that reduces the amount of water required to add to the bean paste and make it into a slurry when the insoluble component contained in the bean paste is subjected to a pressure homogenizer to make it finer. It was shown to be usable.

(3-3) Dextrin Next, in order to search for the water-reducing effect of polymers other than soybean protein and inulin, or polysaccharides, the water-reducing effect was confirmed using dextrin as a test substance.

In the experiment, with respect to the raw material slurry prepared by the second basic formulation, 30 parts by weight of long-chain dextrin with a dextrose equivalent (DE) of 5 or less and 30 parts by weight of medium-chain dextrin with DE> 5 were used as substances to be examined. At> 5, 30 parts by weight of short-chain dextrin or 30 parts by weight of inulin was added, and the change in viscosity was confirmed. The result is shown in FIG.

As can be seen from FIG. 2, long-chain dextrins having a DE of 5 or less showed a significant increase in viscosity after addition. On the other hand, medium-chain dextrins and short-chain dextrins with a DE of more than 5 were confirmed to have a decrease in viscosity after addition, which tended to change in viscosity in the same manner as inulin.

In addition, to confirm the water reduction effect of each dextrin, prepare a raw material slurry, that is, 0.26 parts by weight of enzyme and 8 parts by weight of soymilk (5 parts by weight of soymilk) for 100 parts by weight of raw oak with a water content of 75 w / w%. %) And 30 parts by weight of long-chain dextrin with DE ≤ 5, DE> 5 with 30 parts by weight of medium-chain dextrin, and DE> 5 with 30 parts by weight of short-chain dextrin. The amount of water added was determined so that the treatment with a high-pressure homogenizer could be performed in the same manner as in the second basic formulation.

As a result, as shown in Table 3, when 16 parts by weight of long-chain dextrin with DE ≦ 5 was added, 205 parts by weight of water was required, and no water reduction effect was observed.

On the other hand, when 30 parts by weight of medium-chain dextrin is used as a water reducing agent with DE> 5, the required amount of water is 119 parts by weight, and 1-[{119+ (8 * 0.95)} / 162] ≒ The amount of water was reduced by 26.6%. Similarly, when 30 parts by weight of short-chain dextrin is used with DE> 5, the required amount of water is 119 parts by weight, which is 1-[{119+ (8 * 0.95)} / 162] ≒ 26.6%. The amount of water was reduced.

Based on these facts, dextrin with DE> 5 requires the amount of water required to be added to the bean paste to form a slurry when the insoluble component contained in the bean paste is subjected to a pressure homogenizer to make it finer. It has been shown that it can be used as a reducing water reducing agent.

(3-4) Carrageenan and xanthan gum Next, in order to further search for a substance exhibiting a water-reducing effect, the water-reducing effect was confirmed using carrageenan and xanthan gum as test substances.

In the experiment, 30 parts by weight of carrageenan or 30 parts by weight of xanthan gum was added to the raw material slurry prepared by the second basic formulation as the substance to be examined, and the change in viscosity was confirmed. The result is shown in FIG.

As can be seen from FIG. 3, when the viscosity before addition is 100%, the viscosity of carrageenan added is 151% and that of xanthan gum added is 622%, and both carrageenan and xanthan gum show a significant increase in viscosity after addition. Indicated. This was the same tendency of viscosity change as the long-chain dextrin with DE ≤ 5 mentioned in "(3-3) Dextrin" above.

Although details are omitted, water that can be treated with a high-pressure homogenizer by preparing a raw material slurry for confirming the water reduction effect for carrageenan and xanthan gum as in other tests. The amount of water added was determined, but no water reduction effect was confirmed.

Based on these results and the results of the long-chain dextrin with DE ≤ 5, it was shown that even if a polysaccharide is added, it may not function as a water reducing agent.

(3-5) Lecithin and milk protein Next, in order to further search for substances that exert a water-reducing effect, the water-reducing effect was confirmed by focusing on lecithin and milk protein.

In the experiment, 8 parts by weight of milk (containing 3.4 w / w% milk protein), 30 parts by weight of powdered milk protein, and 8 parts by weight of commercially available substances were used as the substances to be examined with respect to the raw material slurry prepared by the first basic formulation. Either yogurt (containing 3.3 w / w% milk protein) or 28 parts by weight of egg yogurt lecithin was added, and the change in viscosity was confirmed. The result is shown in FIG.

As can be seen from FIG. 4, milk (containing 3.4 w / w% milk protein), powdered milk protein, yogurt to drink (containing 3.3 w / w% milk protein), and powdered soy lecithin all have a viscosity after addition. It showed a downward trend. This was the same tendency of viscosity change as the above-mentioned inulin, medium-chain dextrin with DE> 5, and short-chain dextrin with DE> 5, which had been confirmed to have a water-reducing effect.

In addition, a raw material slurry was prepared to confirm the water reduction effect of each substance, and the amount of water added was determined so that the treatment with a high-pressure homogenizer could be performed in the same manner as in the second basic formulation. The raw material slurry contains 0.26 parts by weight of enzyme and 8 parts by weight of milk (containing 3.4 w / w% milk protein) as a water reducing agent, 30 parts by weight, based on 100 parts by weight of raw yogurt having a water content of 75 w / w%. It was prepared by adding any of powdered milk protein, 8 parts by weight of commercially available yogurt (containing 3.3 w / w% milk protein), and 28 parts by weight of egg yolk lecithin.

As a result, as shown in Table 4, when 8 parts by weight of milk (containing 3.4 w / w% of milk protein) was used as the water reducing agent, the required amount of water was 162 parts by weight, and 1-[{162+ (8 * 0.966)} / 180] ≒ 5.7% reduction in water volume.

Similarly, 162 parts by weight (1- (162/180) = 10% reduction) for 30 parts by weight of powdered milk protein and 162 parts by weight (1-[{162) for commercially available yogurt to drink). + (8 * 0.967)} / 180] ≒ 5.7% reduction), and in the case of 28 parts by weight of egg yolk lecithin, it was confirmed to be 162 parts by weight (1- (162/180) = 10% reduction).

Based on these facts, milk, powdered milk protein, drinking yogurt, and soy lecithin are added to the bean paste to make a slurry when the insoluble components contained in the bean paste are subjected to a pressure homogenizer to make them finer. It has been shown that it can be used as a water reducing agent to reduce the amount of water required for this.

[4] Preservation Confirmation Test It is known that the water content in a food is important in terms of the preservation of the food, especially in relation to microorganisms. Therefore, the okara paste, which corresponds to the bean paste after the treatment, was stored for several months as an example, and the difference in microbial storage stability depending on the presence or absence of the water reducing agent was examined.

The test was based on the first basic formulation, the second basic formulation, and the inulin 16 parts by weight addition formulation, the inulin 50 parts by weight addition formulation, and the inulin 60 parts by weight addition formulation shown in Table 2, and the okara shown in FIG. A paste package 17 was produced in the paste production plant A and stored at 10 ° C. for several months.

In addition, on the day of manufacture, on the 10th, 21st, 30th, 45th, 65th, 85th, 110th, 130th, and 150th days after manufacture, each okara paste package A small amount was aseptically collected from 17 and used as a sample for microbiological examination. The results are shown in Table 5.

In Table 5, "○" indicates that no bacteria were detected, and "x" indicates that bacteria were detected. As can be seen from Table 5, soymilk (soybean protein), which functions as a water reducing agent, and the paste package 17 to which inulin was added were not confirmed to propagate bacteria until the 150th day after production.

On the other hand, in the paste package 17 of the first basic prescription product to which the material functioning as a water reducing agent was not added, bacteria were detected 110 days after the production.

From this, it was shown that by adding the water reducing agent, deterioration by microorganisms can be suppressed as much as possible as compared with the case where it is not added. Further research on this effect is awaited in the future, but the present inventors believe that the amount of water added has been reduced and the activity of microorganisms has been suppressed.

[5] Pan-making test Next, the method for refining the bean paste according to the present embodiment and the miniaturized bean paste obtained by using the bean paste miniaturization apparatus, here, okara paste is used as an example. , We investigated what kind of effect can be seen on bread by using okara paste manufactured under different conditions.

(5-1) Presence or absence of treatment with a pressure-type homogenizer Okara paste (hereinafter referred to as homo-paste) produced by using the above-mentioned okara paste manufacturing plant A for a pressure-type homogenizer and a pressure-type homogenizer. Bread was made using one of the okara paste (hereinafter referred to as homo-free paste) produced without using the paste, and the effect on the leometer value and the water content was examined.

The homozygous okara paste was produced in the above-mentioned okara paste manufacturing plant A by applying the method for refining the bean paste according to the present embodiment to a pressure homogenizer in accordance with the second basic formulation. Is. The median diameter of the homozygous paste was 37.356 μm (particle size range: 0.68 to 205 μm. The particle size distribution curve had a single peak).

The homo-free paste is basically made in the same way as the homo-paste, but the pre-miniaturized slurry is re-shaped in the drying / bean paste preparation section without being applied to the pressure homogenizing section. Is different. The median diameter of the homoless paste was 63.808 μm (particle size range: 2.51 to 472 μm. The particle size distribution curve had a single peak).

The bread dough was prepared by adding 14 parts by weight of okara paste to 100 parts by weight of wheat flour and kneading it. Since the other bread making procedures are already known, detailed description thereof will be omitted.

5A and 5B are graphs showing the state of bread on the first day and the fourth day of baking. FIG. 5A shows a rheometer value, and FIG. 5B shows a moisture value.

The rheometer value of the bread using the homo-paste (hereinafter referred to as homo-bearing bread) on the 4th day of baking is larger than that of the bread using the homo-non-paste (hereinafter referred to as homo-less bread). became.

In addition, in the bread with homo, the water content decreased by 2.52% from the first day of baking to the fourth day of baking. Further, in the homo-free bread, the water content decreased by 2.19% from the first day of baking to the fourth day of baking. The fluctuation of the water value was about the same. On the 4th day of baking, the homozygous bread was softer than the homozygous bread, and it was clarified that the homozygous bread was less likely to age (solidify).

The height of the bread with homo was 60.0 mm. On the other hand, the height of the homo-free bread was 57.0 mm. That is, it was clarified that the bread with homo was more voluminous than the bread without homo.

In the homo bread, the dough did not become soft at the time of preparation (during the preparation of the dough), and the dough was easy to mold and became a taut dough. On the other hand, in the homo-free bread, the dough became soft and sticky.

At the time of baking, the kiln stretched (swelling of the dough) was observed in the bread with homo, but it was difficult to stretch the kiln in the bread without homo.

In addition, it was confirmed that the bread without homo was slightly shrunk as compared with the bread with homo. In addition, when the bread with homo was tasted, it was smooth and had a good texture, and the original flavor of the bread could be felt. On the other hand, when tasting the homo-free bread, the texture was slightly grainy.

In the homo-free bread, the homo-free paste used has not been treated with a pressure homogenizer, so that the particles constituting the okara paste are larger than the homo-paste, as is clear from the results of the median diameter. ing. Therefore, it is conceivable that large particles inhibit the formation of gluten in the dough. When gluten formation is inhibited, the gluten tissue becomes unstable and the dough becomes loose. As a result, the bread is less likely to swell during baking, resulting in insufficient volume. In addition, the texture when eaten is poor and aging is accelerated.

In homozygous bread, the particles constituting the okara paste are small, and it is considered that the formation of gluten is less likely to be inhibited. As a result, it is presumed that the okara paste evenly penetrates into the bread tissue, and the gluten structure is coated with the oils constituting the okara, which makes it possible to delay aging.

(5-2) Difference in pressure in the pressure type homogenizer Next, the above-mentioned homogenized paste is made by using the homogenized paste obtained by different pressures when it is applied to the pressure type homogenizer. We investigated how the rheometer value and the water content are affected.

The pressure of the pressure homogenizer was set to 5 levels of 40MPa, 50MPa, 65MPa, 80MPa and 90MPa. Below, 40M paste and 40M bread, 50M paste and 50M bread, 65M paste and 65M bread, 80M paste and 80M bread, 90M, respectively, are prepared using the homo paste prepared at each pressure and the bread produced using the paste. Called paste and 90M bread.

The median diameter of each homozygous paste is 43.381 μm for 40M paste (particle size range: 0.604 to 205 μm. Particle size distribution curve has a single peak) and 43.385 μm for 50M paste (particle size range: 0.97 to 205 μm. Particle size. Distribution curve has a single peak), 65M paste has 44.538 μm (particle size range: 0.68 to 205 μm. Particle size distribution curve has a single peak), 80M paste has 35.507 μm (particle size range: 0.86 to 205 μm) The particle size distribution curve had a single peak) and the 90M paste was 36.970 μm (particle size range: 1.09 to 205 μm. The particle size distribution curve had a single peak). The bread making method such as the preparation of bread dough was the same as the previous test method.

6A and 6B are graphs showing the state of bread on the 1st day and the 4th day of baking. FIG. 6A shows a rheometer value, and FIG. 6B shows a moisture value.

In the 50M pan, 65M pan and 80M pan, the rheometer value on the 4th day of baking was larger than the rheometer value of the 90M pan. Further, in the 50M bread, the 65M bread and the 80M bread, the water content decreased in the range of about 1.8 to 2.6% from the first day to the fourth day of baking.

The height of the 40M pan was 60.0mm, the height of the 50M pan was 63.0mm, the height of the 65M pan was 64mm, the height of the 80M pan was 60.0mm, and the height of the 90M pan was 59.0mm.

In the 50M bread and the 65M bread, the dough did not become soft at the time of preparation (when the dough was prepared), and the dough was easy to mold and became tense. Moreover, in the 50M bread and the 65M bread, the bread became voluminous at the time of baking.

With 80M bread, the dough became slightly soft and sticky when it was prepared (when the dough was made). In addition, the 80M bread did not produce sufficient volume during baking as compared with the 50M bread and the 65M bread.

On the other hand, in the 40M bread, the gluten bond before adding oil and fat at the time of preparation (during the preparation of the dough) was weakened, and the dough became easy to loosen. Moreover, in the 90M bread, the dough drips during molding, and the moldability is not good. Furthermore, with 90M bread, it was difficult for the kiln to stretch during firing. Also, with 90M bread, the volume of bread was insufficient.

(5-3) Effect of water reducing agent (inulin) Next, based on the formulation and manufacturing process of 65M paste, what kind of effect does it have on the rheometer value and water value when bread is made by adding inulin as a water reducing agent? We examined whether or not.

There are three types of inulin added: 16 parts by weight, 50 parts by weight, and 60 parts by weight with respect to 100 parts by weight of the raw inulin used, which are 16 parts by weight of inulin in Table 2 shown above. It is a formulation equivalent to 50 parts by weight of inulin and 60 parts by weight of inulin. The paste prepared with the amount of each inulin added and the bread produced using the paste were divided into 16% paste and 16% bread, 50% paste and 50% bread, and 60% paste and 60% bread, respectively. Refer to.

In this test, bread was made with the pastes obtained from the first basic prescription and the second basic prescription, and the same test was conducted. The paste prepared by the first basic prescription and the bread produced by using the paste are referred to as the first prescription paste and the first prescription bread, and the one based on the second basic prescription is referred to as the second prescription paste and the second prescription bread.

7A and 7B are graphs showing the state of bread on the first day and the fourth day of baking. FIG. 7A shows a rheometer value, and FIG. 7B shows a moisture value.

As can be seen from FIGS. 7 (a) and 7 (b), the 16% to 60% bread to which inulin was added had a rheometer value with respect to the value on the 4th day as compared with the first prescription bread. Both water levels increased. From this, the anti-aging effect was confirmed.

As described above, according to the method for refining the bean paste according to the present embodiment, the slurry prepared by adding water to the bean paste is subjected to a pressure homogenizer, and the obtained miniaturized slurry is dried. Since it was decided to make the bean paste again, it is possible to provide a method for making the insoluble component of the bean paste finer.

Further, according to the bean-like material miniaturization system according to the present embodiment, a compounding unit for preparing a raw material slurry by adding water to the bean-like material and an insoluble component in the raw material slurry prepared by the compounding unit are preliminarily used. A pre-miniaturization section for miniaturization, a pressure homogenization section for further miniaturization of insoluble components by pressure-injecting a pre-miniaturization slurry obtained through the pre-miniaturization section to give an impact, and pressure. Since it was decided to have a drying / syrup preparation section that evaporates the moisture contained in the miniaturized slurry obtained in the formula homogenizing section and adjusts the hydration as necessary to produce a syrup. It is possible to provide a mold-like material miniaturization system capable of finely refining the insoluble component of the food-like material.

Finally, the description of each embodiment described above is an example of the present invention, and the present invention is not limited to the above-described embodiment. Therefore, it goes without saying that various changes can be made according to the design and the like as long as the technical idea of the present invention is not deviated from the above-described embodiments.

12 Mixing tank 13 Colloid mill 14 Pressure homogenizer 15 Drum dryer 16 Filling device 17 Okara paste packaging A Okara paste manufacturing plant B Bean paste miniaturization system

The present invention relates to a method and refined bean shaped bean curd manufacturing apparatus manufacturing miniaturized bean jam-like Okara.

The present invention has been made in view of such circumstances, and provides a method for producing finely divided bean paste-like okara , which can finely refine the insoluble component of the bean paste.

Further, the present application also provides a micronized okara manufacturing apparatus capable of finely refining the insoluble component of the bean paste.

In order to solve the above-mentioned conventional problems, in the method for producing finely divided bean paste okara according to the present invention, (1) a slurry prepared by adding water to the bean paste okara after separating soymilk from the soybean juice. Was subjected to a pressure homogenizer, and the obtained finely divided slurry was subjected to drying to be red bean paste again.

In addition, (2) in preparing the slurry to be supplied to the pressure homogenizer, at least one selected from inulin, dextrin having a dextrose equivalent of more than 5, lecithin, soybean protein, and milk protein was added as a water reducing agent. It is also characterized by reducing the amount of water added.

Further, in the miniaturized bean curd refuse manufacturing apparatus according to the present invention, (3) a compounding section for preparing a raw material slurry by adding water to the bean curd refuse of the soymilk separation residue derived from kure juice, and a raw material prepared by the compounding section. The pre-miniaturization part that preliminarily miniaturizes the insoluble component in the slurry and the pre-miniaturization slurry obtained through the pre-miniaturization part are pressure-injected to give an impact to further miniaturize the insoluble component. Drying and preparation of bean curd refuse to evaporate the water content in the pressure-type homogenizing part and the refined slurry obtained by the pressure-type homogenizing part, and adjust the water content as necessary to generate bean curd refuse. It was decided to have a part and.

Further, in the present invention, (4) water is added to the bean curd refuse after separating soymilk from the soybean juice to prepare a slurry, and the insoluble component contained in the slurry is subjected to a pressure homogenizer to make it finer . Inulin and dextrin equivalents of 5 are used as water reducing agents to reduce the amount of water required to make the obtained finely divided slurry into a slurry by adding it to the bean curd refuse when the obtained finely divided slurry is subjected to drying and made into a bean curd refuse. It was decided to use at least one selected from excess dextrin, lecithin, soy protein, and milk protein.

According to the manufacturing method of the fine bean paste-like Okara according to the present invention, provided the bean jam-like okara was prepared by adding water to the slurry after being separate soybean milk from Gojiru the pressure-type homogenizer, the obtained fine Since the chemical slurry is subjected to drying and re-formated into bean paste, it is possible to provide a method for refining the bean paste that can further refine the insoluble component of the bean paste.

Further, in preparing the slurry to be supplied to the pressure homogenizer, at least one selected from inulin, dextrin having a dextrose equivalent of more than 5, lecithin, soybean protein, and milk protein was added as a water reducing agent to the water. If the amount of addition is reduced, the amount of water to be evaporated can be reduced when the bean paste is dried again, and the bean paste can be refined more efficiently.

Further, according to the refined bean curd refuse manufacturing apparatus according to the present invention, there are a compounding section for preparing a raw material slurry by adding water to the bean curd refuse of the soybean milk separation residue derived from Kureju, and a raw material prepared by the compounding section. The pre-miniaturization part that preliminarily miniaturizes the insoluble component in the slurry and the pre-miniaturization slurry obtained through the pre-miniaturization part are pressure-injected to give an impact to further miniaturize the insoluble component. Drying and preparation of bean curd refuse to evaporate the water content contained in the pressure-type homogenizing part and the refined slurry obtained by the pressure-type homogenizing part, and adjust the water content as necessary to generate bean curd refuse. Since the portion and the portion are provided, it is possible to provide a bean paste miniaturization system capable of finely miniaturizing the insoluble component of the bean curd refuse.

Further, in the present invention, water was added to the bean curd refuse after separating soymilk from the soybean juice to prepare a slurry, and the insoluble component contained in the slurry was subjected to a pressure homogenizer to make it finer . Inulin, dextrin having a dextrose equivalent of more than 5, as a water reducing agent that is added to the bean curd refuse to reduce the amount of water required to form a slurry when the finely divided slurry is subjected to drying and reconstituted into bean curd refuse. Since it was decided to use at least one of lecithin, soybean protein, and milk protein, a slurry of bean curd refuse with sufficient fluidity to be used in a pressure homogenizer should be prepared with a small amount of water. The amount of water to be evaporated in the subsequent drying can be reduced as much as possible.

The present invention relates to a method for producing a fine bean shaped bean curd, especially those provides a process for the preparation of fine bean paste-like okara can be more finely miniaturized insoluble components of fillings like Okara Is. The present invention also provides a miniaturized bean paste-shaped okara manufacturing apparatus.

Claims (4)

A method for refining a bean paste, in which a slurry prepared by adding water to the bean paste is subjected to a pressure homogenizer, and the obtained finely divided slurry is subjected to drying to be again bean paste. The claim is characterized in that, in preparing the slurry, at least one selected from inulin, dextrin having a dextrose equivalent of more than 5, lecithin, soybean protein, and milk protein is added to reduce the amount of water added. The method for refining a protein according to 1. A compounding unit that prepares a raw material slurry by adding water to the bean paste,
A pre-miniaturization section that preliminarily miniaturizes insoluble components in the raw material slurry prepared by the compounding section,
A pressure-type homogenizing unit that pressurizes and injects the pre-miniaturized slurry obtained through the pre-miniaturization unit to give an impact to further refine the insoluble component.
A drying / bean paste preparation unit that evaporates the water content in the miniaturized slurry obtained in the pressure homogenization unit and adjusts the water content as necessary to produce bean paste.
A bean paste miniaturization system characterized by having. Inulin and dextrin equivalents as water reducing agents that reduce the amount of water required to add to the bean paste to make a slurry when the insoluble component contained in the bean paste is subjected to a pressure homogenizer to make it finer are 5 Use of at least one selected from more than dextrin, lecithin, soy protein, milk protein.

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