JP4663954B2 - Fermented food and coagulation treatment method thereof - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a novel fermented food obtained by fermenting a gel product of a plant protein aggregated using an agglutinating enzyme, and an aggregation treatment method thereof.
[0002]
[Prior art]
Conventionally, vegetable proteins obtained by extraction and separation from soybeans, wheat, rice, corn, and the like have been used in marine products, processed meat products, cooked meat products, bakery products, noodles, dairy products, and the like. In recent years, assembled food products (pseudo meat products, deep-fried foods, ganmodoki, tofu-like products, yogurt-like products, etc.) have been developed by processing the isolated soy protein itself.
[0003]
In recent years, it has been pointed out that soybeans are not only excellent in nutrition but also effective in suppressing and recovering from diseases and diseases.
[0004]
Soybeans contain 7.4% glycosides, most of which are saponins and isoflavonoids.
[0005]
Saponins have been reported to exhibit antihyperlipidemia, antioxidant and antithrombin actions (Kitakawa, Yoshikawa, 1983 Chemistry and Biology 21: 224-232). Moreover, the inhibitory effect of AIDS virus etc. is pointed out (Fenwick, G., Price, KR, Tsukamoto. C and Okubo. K 1991 Toxic Substances in Crop plants, Royal Society of Chemistry).
[0006]
In addition, isoflavonoids have been attracting attention because of their reported female female hormone-like effects, and it has been pointed out that they are particularly effective in preventing osteoporosis that frequently occurs in women after menopause (Ishida, et al. I998 Biol.Pharm. Bull. 21 (1) 62-66). Furthermore, it is said to be effective in preventing so-called “hot flashes” that are one of the menopause and men's prostate cancer.
Thus, it has been reported from many studies that soybeans are rich in various physiologically active substances.
[0007]
In addition, paying attention to these health promotion effects, fermented foods that have been subjected to various fermentation treatments to improve the flavor to solve the bitterness, unpleasant taste, and unpleasant odor peculiar to isoflavonoids contained in the above-mentioned soybean Various developments have been made, and many inventions have been disclosed.
[0008]
For example, Japanese Patent Laid-Open No. 7-236417 discloses a method for producing a smooth yogurt-like lactic acid fermented food by adding rennet of animal origin to soy milk and performing lactic acid fermentation.
[0009]
In JP-A-7-236417, lactic acid fermentation is carried out using soy milk from which 60% or more of the soluble sugar-making segments in the raw soybeans have been removed, thereby increasing the coagulability and sufficient coagulability in mesophilic lactic acid bacteria. A method for producing a cheese-like fermented food that can be exhibited is disclosed.
[0010]
Japanese Patent Application Laid-Open No. 11-31871 discloses a method for producing a fermented soybean food that can find lactic acid bacteria that can effectively grow in soy milk and that can effectively remove the unpleasant taste and unpleasant odor of soy milk. .
[0011]
Japanese Patent Application Laid-Open No. 8-317776 discloses an assembled food made from vegetable protein. In the past, the problems that were often eaten after seasoning, etc. during processing, or after seasoning and cooking, were converted from plant protein components to aromatic components and umami components by the fermentation of Aspergillus. By changing, new food ingredients or foods are being developed.
[0012]
[Problems to be solved by the invention]
Thus, fermented foods using many soybeans have been developed, and the unpleasant taste and unpleasant odor peculiar to soybeans have been improved, and fermented foods with good flavor have been developed.
[0013]
However, the form of food is soft and often yogurt-like, and some are cheese-like, but there is a problem that the block strength is low and the appearance tends to be impaired.
[0014]
According to the protein gelation method of JP-A-8-317776, gelation is obtained by heating only with plant protein such as separated soy protein and water, and a gel product is obtained. In order to achieve this, it is preferable to use a coagulant such as calcium sulfate. For this purpose, the use of a coagulant is a problem of the amount used, a problem of homogenization of aggregates, etc. Is pointed out.
[0015]
An object of the present invention is to develop a fermented food product that has a sufficient block strength and has a gelled form of a new vegetable protein having a good flavor.
[0016]
Moreover, in the fermentation process, a method of fermenting with moromi is disclosed in JP-A-8-317776. For moromi, in addition to red yeast and yellow koji, ethanol or distilled liquor is used. They are expressed as urine-like scent and umami because they are subject to limited degradation by enzymes such as protease derived from koji, which has reduced activity due to containing alcohol. Aging the unique flavor of the food and improving the shelf life of the food.
[0017]
On the other hand, however, the alcohol content is unsuitable as a food suitable for everyone, such as the consumer's preference for alcohol in terms of alcohol preference, and the problems that children have to eat.
[0018]
Moreover, in the said invention, it is not specified at all about the process of the remaining mash. Although removal of alcohol by decompression or the like is also conceivable, storage stability is lowered due to a decrease in the alcohol content.
[0019]
Moreover, in terms of taste, it has a sea urchin flavor, but because of the fermented food odor derived from koji, it was insufficient as a food for everyone.
[0020]
Another object of the present invention is to provide a fermented food that is fermented using moromi and has a new taste with no alcohol taste and is excellent in preservability.
[0021]
In addition, the present invention is intended to provide a vegetable protein agglutination method for producing fermented foods that can be agglomerated continuously using soybean milk agglutinating enzyme.
[0022]
[Means for Solving the Problems]
As a result of many years of research and development on the gelatinization of plant proteins, the present inventors have separated and purified an enzyme having higher soymilk agglutinating enzyme activity than bacteria, and using it as a soymilk aggregating agent. It is harder than conventional calcium sulfate and bittern, and provides a uniform aggregate of particles.
[0023]
Further, in order to obtain a new palatable food material having no alcoholic taste, further research has been conducted focusing on fermented food produced by attaching and fermenting koji mold to a gel protein product of JP-A-8-317776. As a result, it was found that after removing the alcohol by decompression, a food having excellent palatability and storage stability can be obtained by further fermentation using lactic acid bacteria.
[0024]
In addition, as a result of diligent efforts regarding the soymilk agglutination treatment method, it was found that a soymilk agglomerate can be continuously obtained by using a bioreactor in which the present enzyme is immobilized, thereby completing the present invention.
[0025]
  That is, the present invention relates to soy milk having a pH adjusted to 5.5 to 6.5.TheBacillus Pumilus at a temperature of 60 ° C to 70 ° CAfter a continuous agglutination treatment by contact with a bioreactor in which alkaline serine proteinase, which is an enzyme produced by an enzyme, is flowed, 4 kg / cm for 15 minutes ² Tofu-like fermentation, characterized in that soybean protein curd obtained by squeezing under pressure is cut into blocks, soaked in awamori moromi using red potato and awamori for 2 weeks, fermented and aged Method for producing foodIt is what.
[0026]
  The bacterium is a bacterium belonging to the genus Bacillus having high soymilk aggregating activity.One is Bacillus Pumilus.
[0027]
The enzyme having the soymilk agglutinating activity may be any enzyme that has the agglutinating activity of soymilk produced by the above bacteria, such as alkaline serine proteinase (APRP), and preferably subtilisin APRP.
[0028]
  By separating and purifying an enzyme having a higher soymilk agglutinating enzyme activity than bacteria and using it as a soymilk aggregating agent, a firm and uniform particle-like vegetable protein aggregate can be obtained.
[0029]
  In the present invention, the high-strength gel product of soybean milk produced by agglomeration treatment is cut into blocks, soaked in awamori moromi using bean paste and awamori for 2 weeks, fermented and aged. Then, it is set as the manufacturing method of Ufuyo-like fermented food.
[0030]
The moromi used in the fermentation is prepared from koji molds such as koji molds and koji molds and ethanol or distilled liquor or awamori. That is, moromi is prepared by growing koji mold with steamed rice to make koji, and mixing it with distilled liquor such as ethanol or shochu, awamori.
[0031]
This moromi is used to ferment a vegetable protein gelled product. For example, when the gelled product is processed into a block shape of about 2 to 4 cm, immersed in the mash and fermented and matured for about 3 months, it becomes a block-shaped fermented food.
[0032]
This fermented food has cheese-like plasticity, and becomes a fermented food having a unique flavor and texture having the scent and taste of sea urchin.
[0034]
Fermentation with lactic acid bacteria is made by preparing a fermentation solution inoculated with lactic acid bacteria and immersing or applying the gelled product after fermenting the mash containing the koji mold to the fermentation solution.
[0035]
Lactic acid fermentation is performed at 20 to 45 ° C. for 2 to 20 hours, preferably 3 to 6 hours.
[0036]
The lactic acid bacterium may be a commercially available lactic acid bacterium. , Leuconostoc cremoris, Streptococcus diacetylactis, etc., and these are added to the culture solution as a starter that has been pre-cultured by a conventional method.
[0038]
A bioreactor performs biochemical synthesis and material conversion of useful substances using biochemical reactions catalyzed by enzymes and microbiological reactions performed by microorganisms. The bioprocess has the advantages of being resource- and energy-saving and being easy to take measures against environmental pollution, and has already been applied on an industrial scale. Coupled with this, significant growth is expected in the future.
[0039]
In this bioprocess, continuous or semi-continuous substance synthesis and substance conversion are enabled by the development of enzyme and microorganism immobilization techniques, and high efficiency is achieved.
[0040]
In addition, as a method for immobilizing an enzyme or the like, many methods such as a comprehensive method, a physical adsorption method, and a covalent bond method have been conventionally known. A method using an aqueous medium containing a functional polymer polysaccharide and a polyvalent metal ion has been proposed. In addition, stirring and aeration are performed in order to cause the carrier to flow inside the biological reaction tank.
[0041]
Examples of the bioreactor used for the aggregation treatment as in the present invention include a reactor (reactor) such as a complete mixing tank type, a packed bed type, a membrane type, a fluidized bed type, and a horizontal type. A fluidized bed type in which soybean milk agglutinating enzyme or a microorganism producing soybean milk agglutinating enzyme is supported on a carrier, soy milk is fluidized and continuously reacted to allow aggregation treatment is preferable.
[0042]
In addition, in order to effectively act the aggregation reaction of soybean milk agglutinating enzyme, the bioreactor is preferably provided with a pH adjustment function and a reaction temperature adjustment function in addition to the flow rate adjustment function and the stirring / aeration function.
[0043]
DETAILED DESCRIPTION OF THE INVENTION
Next, embodiments of the present invention will be described in detail. This example described below describes an example in which soy milk is used as a vegetable protein and applied to the production of “Tofuyo”, a unique soybean fermented food of Okinawa.
[0044]
Tofuyo is made by immersing cotton tofu dried at room temperature in moromi containing strawberries and awamori. Monascus genus and Aspergillus genus are used for Neisseria gonorrhoeae. In general, it is a vegetable protein food with light saltiness, sweetness, soft cheese-like texture and viscoelasticity, and has recently attracted attention as a food that meets the tastes and needs of modern people.
[0045]
In the first place, Ufuyo is said to have come from China (Fujian Province) during the Ryukyu Dynasty, and is said to have been improved in Okinawa. For this reason, the manufacturing method has been handed down only in a specific area and has been handed down as a secret not to go out of the gate, and is a manufacturing method based on experience and intuition.
[0046]
In order to widely disseminate such tofu as a general food, it is necessary to improve production technology corresponding to increase in production volume, improvement in quality, and stabilization thereof. In order to tackle major issues and overcome the fact that the production process of tofu used as a raw material is very complicated and unsuitable for enlargement, we focused on the adjustment of soybean protein curd by enzymatic method. The bacteria to be produced (Bacillus pumilus) are separated and cultured, and the soymilk is effectively agglomerated using alkaline serine proteinase (APRP) which is an enzyme produced by the bacteria.
[0047]
The protein curd agglomerated by the soy milk agglutinating enzyme has a very effective feature that the tissue is uniform and firm compared to conventional tofu, and this protein curd has a bitter taste derived from peptides. It also has the feature of not exhibiting, and was found to be suitable for tofuyo production.
[0048]
[Test example]
The following describes the texture analysis test of soybean protein card aggregated using soybean milk agglutinating enzyme.
[0049]
[Adjustment of soy milk]
500 g of normal medium-sized soybean (Fukuyutaka: produced in 1993, Fukuoka) was washed with ion-exchanged water and immersed in ion-exchanged water overnight. The soy-absorbed soybeans were drained, and 10 times the amount of water, that is, 5,000 ml of ion-exchanged water was added, and ground for 3 minutes using a household mixer (Hitachi; VA-W36 type). Add a small amount of silicone antifoam for tofu (manufactured by Shin-Etsu Chemical Co., Ltd .; Silica Pet) to the milled juice, hold at 95-100 ° C for 5 minutes, and then filter with a cloth to remove insoluble matter (okara). Soy milk was prepared. The obtained soy milk was not subjected to autoclaving and subjected to the experiment within 3 hours.
[0050]
When used, the pH of soy milk is adjusted to 6.1 using 0.2 M potassium dihydrogen phosphate, and ion exchange is performed using a refractometer so that the soluble solid content (Brix) is 7.0%. Water was added.
[0051]
[Preparation of soy protein curd]
3,500 ml of the obtained soy milk is heated, and when the temperature reaches 65 ° C., soy milk pseudo-enzyme (soy milk aggregating enzyme activity, 50 units) and calcium sulfate dihydrate (final concentration 5 to 50 mM) are added. The enzyme reaction was performed at the same temperature for 15 minutes. Then, it heated to 75 degreeC and heat-processed for 10 minutes at the same temperature. (In the enzyme reaction and heat treatment, the mixture was constantly stirred at 200 r.p.m. using a stirrer.)
[0052]
The pseudo-collected material thus obtained was poured into a metal hoop (10 × 10 × 10 cm) and pressed for 15 minutes to obtain 4 kg / cm 2 to obtain a soy protein curd.
[0053]
The obtained protein curd was returned to room temperature, cut into 2 cm squares, and used as a sample for measuring physical properties.
[0054]
[Method of measuring physical properties of soy protein curd]
(1) Texture test
A computer-connected rheometer system (manufactured by Yamaden Co., Ltd .; Leoner RE-3305) was used for the texture test. The clearance was 80% of the sample height, the plunger was 40 mm in diameter, and when the sample stage was moved up and down twice (1 mm / sec), the stress due to deformation of the sample was measured.
[0055]
For data analysis, a personal computer (Seiko Epson Corporation; PC-286VF) with a built-in A / D conversion board (Yamaden Corporation; ADI-2) and a text analysis measurement analysis program (manufactured by Yamaden Corporation) ) Was used.
[0056]
(2) Creep test
For the creep test, Leoner RE-3305 was used as in the texture test. The load applied to the sample was 200 g or 300 g, the plunger was 40 mm in diameter, the sample stage speed was 5 mm / sec, and the measurement time was compression-deformed in 5 minutes, and the passage of time and the strain of the sample at that time were measured.
[0057]
The data was analyzed using a personal computer with an A / D conversion board and a creep measurement analysis program, corresponding to the six-element viscoelasticity when the Maxwell model and two forked models were connected in series. .
[0058]
(3) Break strength test
In the breaking strength test, Leoner RE-3305 was used as in the texture test. The clearance was 20% of the height of the sample, the plunger was 5 m in diameter, the sample stage was compressed and deformed at a constant speed (1 mm / sec), and the stress and deformation applied to the sample when it broke were measured.
[0059]
For data analysis, a personal computer with a built-in A / D conversion board and a breaking strength measurement analysis program were used.
[0060]
[Texture analysis of soy protein curd]
Soy protein curds with various calcium sulfate concentrations were prepared. At a calcium sulfate concentration of 5 mM in the soy milk agglutination enzyme-free zone, aggregation of soy protein was confirmed during soy protein curd preparation, but water separation was poor and compression formation was achieved. However, physical properties could not be measured.
[0061]
However, in the enzyme-added section, by adding soybean milk agglutinating enzyme, water separation increased, and a sample capable of measuring physical properties could be prepared. Therefore, when the amount of calcium sulfate added is small, that is, in the low concentration (5 mM) calcium sulfate addition group, the water separation was poor in the enzyme-free addition group, and the card could not be pressed. The treatment increased the water separation and enabled the card to be pressed.
[0062]
Therefore, soy protein curd with various calcium sulfate concentrations was prepared and subjected to a texture test.
[0063]
Fig. 1 shows changes in stress when a sample is subjected to constant deformation (clearance; 80% of the sample height) at a constant speed. A typical texture profile with the vertical axis representing stress and the horizontal axis representing deformation. It is.
[0064]
Each sample was measured, and hardness, cohesiveness, gumming, brittleness, brittleness and adhesion were determined from the obtained texture curve.
[0065]
First, the effect of calcium sulfate concentration on the hardness of soybean protein curd was examined, and the results are summarized in FIG.
[0066]
As shown in FIG. 2, the hardness of the soybean milk agglutinating enzyme-added group was higher than that of the enzyme-free group. In addition, in the enzyme-free group, the calcium sulfate concentration is 7.5 to 10 mM and 12 to 13 × 10 10. ⁴dyne / cm²It was a relatively soft card, but at 15 mM it was 17 × 10⁴dyne / cm²A sharp increase in hardness was observed.
[0067]
In contrast, in the enzyme-added section, 10 × 10 at a calcium sulfate concentration of 5 mM.⁴dyne / cm²It was a soft card of 29 to 30 × 10 at 7.5 mM and 10 mM.⁴dyne / cm²A hard curd was obtained, and a sharp increase in hardness was observed from 5 to 7.5 mM sulfate concentration.
[0068]
That is, the hardness of soy protein curd is increased at any calcium sulfate concentration by adding soy milk agglutinating enzyme, and at a low concentration (7.5 mM) of calcium sulfate, the hardness is sharp. The increase was noticeable.
[0069]
Next, the influence of the calcium sulfate concentration on the aggregation property of soybean protein curd was examined, and the results are shown in FIG.
[0070]
The pseudo-collecting property indicates the strength of the internal bond forming the body of the product. As shown in FIG. 3, the aggregation property of soybean protein curd showed a substantially constant value around 0.87 regardless of the enzyme treatment or the calcium sulfate concentration.
[0071]
From this, it was found that the aggregation property of soybean protein curd was not affected by enzyme addition or calcium sulfate concentration.
[0072]
Moreover, since both cards showed a high value of cohesiveness, it was found that they had physical properties with a firm body due to strong internal bond.
[0073]
According to Mr. Szczeniak, it is known that the cohesiveness is related to gum properties and the like. That is, the gum property is expressed as a product of hardness and cohesiveness, and is interpreted as energy required to compress and break the semi-solid food product to a swallowable state.
[0074]
As shown in FIG. 2, the cohesiveness of both the curds is constant, so that the gum property showed the same tendency as the hardness.
[0075]
Next, the influence of calcium sulfate concentration on the brittleness and brittleness of soybean protein was examined, and the results are shown in FIGS.
[0076]
In the enzyme-free group, the calcium sulfate concentration was 5 mM or almost constant brittleness and brittleness from 7.5 mM to 25 mM, and it became somewhat brittle at 50 mM.
[0077]
However, the enzyme-added group had a peak around a calcium sulfate concentration of 15 mM, which was considerably weaker than the non-added group.
[0078]
Kamada et al. Prepared a gel using tryptic limited-decomposed soybean globulin and conducted texture analysis, and found that the limited-degraded product had “fragility” that was not found in the untreated product.
[0079]
The soy protein curd used in this study is a complex system, but it was given fragility by enzymatic treatment, as was the case with β-conglycinin prepared by Kamata et al. Or a simple glycinin gel.
[0080]
Finally, the influence of calcium sulfate concentration on the adhesion of soybean protein curd was examined, and the results are shown in FIG.
[0081]
As with the hardness, the adhesiveness took a peak shape at a calcium sulfate concentration of 15 mM, and the change from 25 mM to 50 mM was gradual. It was found that the adhesion of soy protein curd was increased by adding the enzyme.
[0082]
From the above, curd by enzymatic method, that is, soy protein curd prepared by enzyme treatment, is harder and stronger than rubber of additive-free curd, and has high adhesive properties. Although it was a product, it turned out to be fragile.
[0083]
[Creep analysis of soy protein curd]
Soy protein curd with various calcium sulfate concentrations was prepared and subjected to a creep test.
[0084]
The creep test measures the amount of deformation of a sample under a constant stress. FIG. 9 shows a typical creep profile in which the vertical axis is distorted and the horizontal axis is time.
[0085]
By the way, the creep test may be measured under different stress conditions, and the physical property values cannot be compared.
[0086]
Therefore, compliance is often used when comparing physical property values. The compliance is a strain per unit stress and is obtained by dividing the strain by the stress. What constitutes compliance is the reciprocal of the hook body modulus, fork body modulus, and Newton body viscosity, the hook body modulus is instantaneous deformation, the Fork body modulus is delayed, Newton body viscosity Represents steady flow.
[0087]
The effect of calcium sulfate concentration on compliance was examined, and the results are shown in FIG. From FIG. 80, comparing the enzyme-added group and the non-added group, the absolute amount of the compliance value was lower in the enzyme-added group regardless of the calcium sulfate concentration.
[0088]
That is, a small strain per unit stress means that the enzyme-added section is harder.
[0089]
In addition, in terms of individual components, the compliance values (JHOOK, JVOIGT, JNEWTON, hereinafter abbreviated as JHOK, JVOIGT, JNEWTON) for the hook elastic modulus, forked elastic modulus, and Newton's elastic modulus in the enzyme-added section are not added with enzymes. Since the value in the ward is lower than that in the ward, the card in the enzyme-added ward is a card that has a strong spring with a solid mesh structure, and is less likely to be delayed or fluidly deformed, compared to that in the non-additive ward. I understood.
[0090]
Further, when the compliance values were compared in each test group, the compliance components in the enzyme-free group showed a low value at a calcium sulfate concentration of 15 mM, and decreased and increased in a V shape centering on the low value.
[0091]
However, the change of each compliance component in the enzyme-added group was not as great as in the non-added group.
[0092]
The effect of calcium sulfate on the compliance percentage of soy protein curd was examined, and the results are shown in FIG.
[0093]
From FIG. 9, the ratio of JH in the total compliance (JTOTAL, hereinafter abbreviated as JT) in the enzyme-free group was constant at about 50%.
[0094]
However, the ratio of JH to JT in the enzyme-added section was almost 50% up to 10 mM, but increased slightly from 15 mM as the calcium sulfate concentration increased.
[0095]
In addition, the ratio of JH in the JT of the soy protein curd having a calcium sulfate concentration of 5 and 7.5 mM in the enzyme-free group was about two-thirds that of the calcium sulfate concentration of 15 mM to 50 mM.
[0096]
Similarly, the ratio of JN to JT of soybean protein curd with a calcium sulfate concentration of 7.5 mM in the enzyme-added section was about one-half of that with a calcium sulfate concentration of 15 to 50 mM.
[0097]
From the above, in preparing soy protein curd, the addition of enzyme makes it a physical property with a strong spring due to the structure of a tight mesh compared to the curd of the enzyme-free group, and is also difficult to delay deformation and flow deformation It became possible to get a card.
[0098]
[Analysis of breaking strength of soy protein curd]
Soy protein curds having various calcium sulfate concentrations were prepared and subjected to a breaking strength test. The breaking strength test is a measurement of a change in stress with respect to strain when compressively deformed by a constant distance (clearance; 20% of the sample height) at a constant speed.
[0099]
Therefore, a typical stress-strain curve in which the vertical axis represents stress and the horizontal axis represents strain is shown in FIG. From FIG. 10, the stress at break is the break stress, the strain ratio at that time is the break strain, and the energy required to break is the break energy.
[0100]
Therefore, the influence of calcium sulfate on the breaking stress of soybean protein curd was examined, and the results are shown in FIG.
[0101]
From FIG. 11, the breaking stress of the card | curd in the enzyme addition group exceeded that of the non-addition group. The maximum value of the breaking stress of the card in the enzyme-added section is 16.2 × 10^Fivedyne / cm²In the enzyme-free group, it is 15.5 × 10^Fivedyne / cm²Met.
[0102]
Next, the influence of calcium sulfate on the breaking strain of soybean protein curd was examined, and the results are shown in FIG.
[0103]
As shown in FIG. 12, the breaking strain in the enzyme-added group of soybean protein curd was higher than that in the non-added group. The breaking strain of soybean protein curd in the enzyme-added section was almost constant at a calcium sulfate concentration of 10 to 50 mM. The breaking strain in the additive-free zone varied between about 0.3 and 0.35.
[0104]
Finally, the effect of calcium sulfate on the breaking energy of soybean protein curd is shown in FIG.
[0105]
From FIG. 13, the breaking energy of soybean protein curd in the enzyme-added section is a maximum value of about 4.25 × 10 at a calcium sulfate concentration of 15 mM.^Fiveerg / cm^ThreeIn the enzyme-free group, the calcium sulfate concentration is 20 mM and the maximum value is about 3.94 × 10.^Fiveerg / cm^Threeshowed that.
[0106]
From this, it was suggested that the enzyme treatment caused a bottom-up of the breaking energy of each calcium sulfate concentration in the enzyme-free group, and shifted the breaking energy peak to a lower calcium sulfate concentration.
[0107]
From the results of the above breaking stress, breaking strain, and breaking energy, a soybean protein curd was prepared using this enzyme, and a harder one than that without the enzyme was obtained.
[0108]
[Physical properties analysis of aged soybean protein curd]
The raw material tofu suitable for tofu production requires hard and solid physical properties, so the curd by the enzymatic method, that is, the soy protein curd prepared using this enzyme is expected to be suitable for the production of tofu. The
[0109]
Therefore, soybean protein curd was prepared by combining various concentrations of calcium sulfate and this enzyme, and "Tofuyo" was prototyped using it.
[0110]
In a preliminary experiment, “Tofuyo” was soaked in moromi (red bean paste: Awamori = 1: 2), and ripening progressed excessively in 3 and 4 weeks. Therefore, when the aging period was set to 2 weeks, aging proceeded moderately with moderate hardness. Therefore, the aging period of “Tofuyo” was 2 weeks, and this was used as a sample for measuring physical properties.
[0111]
The measurement items of the texture test of “Tofuyo” are hardness, cohesiveness, gumming, brittleness, brittleness, and adhesion. It was.
[0112]
When each of the measurement items of “Tofuyo” was compared between the enzyme-added group and the non-added group, there was no significant difference between the two.
[0113]
Compared with "Tofuyo" and soy protein curd, that is, ripened card and raw card, the hardness / gum properties of FIG. 14 changed to 1/10 level of the result shown in FIG. The cohesiveness was 0.4 to 0.5, which was lower than that of the raw card (FIG. 3).
[0114]
From this, it was found that hard cards become soft products by aging raw cards.
[0115]
In the fragility of FIG. 16, a value near zero was shown regardless of the calcium sulfate concentration. By aging, the change of the enzyme addition zone in the raw card (FIG. 4) was particularly remarkable.
[0116]
Further, from FIG. 17 and FIG. 5, the change in brittleness due to aging was slightly increased in the enzyme-free group, but a remarkable phenomenon was confirmed in the enzyme-added group.
[0117]
The adhesion of the raw card (FIG. 6) showed a peak at a calcium sulfate concentration of 15 mM, but the raw card, ie, “Tofuyo” (FIG. 18), showed the maximum value at a calcium sulfate concentration of 20 mM. Moreover, it turned out that adhesiveness increases by ageing | curing | ripening.
[0118]
The effect of calcium sulfate on the clearance of “Tofuyo” was examined, and the results are shown in FIG. The minimum clearance values of “Tofuyo” in the enzyme-added group and the non-added group were calcium sulfate concentrations of 20 mM and 15 mM, respectively.
[0119]
That is, the enzyme added group and the non-added group showed hard physical properties at calcium sulfate concentrations of 20 mM and 15 mM, respectively. This coincided with the results of the hardness of the texturer test (FIG. 14) and the breaking stress of the breaking strength test described later (FIG. 21).
[0120]
The effect of calcium sulfate on the percentage of “Tofuyo” clinlance was examined, and the results are shown in FIG.
[0121]
20 and 9, the ratio of JH and JN in JT (total clearance) decreased with aging, whereas the ratio of JV in JT increased.
[0122]
The influence of lucium sulfate on the rupture stress of “Tofuyo” was investigated, and the results are shown in FIG. From FIG. 21 and FIG. 11, the rupture strength of “Tofuyo” was significantly reduced by aging. In addition, the maximum values of the enzyme added group and the non-added group of “Tofuyo” are indicated by calcium sulfate concentrations of 20 mM and 15 mM, respectively. That is, the enzyme added group and the non-added group showed hard physical properties at calcium sulfate concentrations of 20 mM and 15 mM, respectively. This coincided with the hardness of the texture test (FIG. 14) and the result of the creep test (FIG. 19).
[0123]
The influence of calcium sulfate on the breaking strain of “Tofuyo” was examined, and the result is shown in FIG. 22 and 12, the rupture strain of “Tofuyo” with calcium sulfate concentrations of 10 mM and 15 mM in the enzyme-added section was somewhat increased by aging, but a slight decrease was observed at 20 mM or more, and a significant decrease was observed at 7.5 mM. It was observed.
[0124]
However, the breaking strains of “Tofuyo” at various calcium sulfate concentrations in the enzyme-free group decreased.
[0125]
The effect of calcium sulfate on the rupture energy of “Tofuyo” was examined, and the results are shown in FIG. From FIG. 23 and FIG. 13, the rupture energy of “Tofuyo” decreased to 1/10 level of the raw card by aging.
[0126]
In summary, by aging soy protein curd, “Tofuyo” softer and more adherent than raw curd was obtained. In addition, when the “Tofuyo” enzyme added group and the non-added group were compared, no significant change was observed.
[0127]
From the above results, it is clear that soy protein curd agglomerated with soy milk agglutinating enzyme has a uniform structure compared to conventional tofu, and is very suitable for "Tofuyo" which is hard It became.
[0128]
In recent years, the development of functional foods has become active, and various attempts have been made to assemble foods made of soy protein or wheat protein. This assembled food is a food that is obtained by extracting specific ingredients such as proteins, fats and oils from agricultural, livestock and fishery products, coloring, flavoring, and seasoning some of them as ingredients. And meat analog are typical examples.
[0129]
The inventors developed a new method for manufacturing Tofuyo using red yeast rice cake and adjusting it by this assembly method.
[0130]
[Example 1]
(1) Production of soy milk
10 kg of soybean is washed with water and immersed in tap water for 12 hours to swell.
[0131]
Drain and grind with 100 liters of water in a mixer.
[0132]
The ground soup was boiled at 100 ° C. for 5 minutes, solid-liquid separated with a dehydrator, insoluble matter (okara) was removed, and 105 liters of soy milk was obtained.
[0133]
(2) Aggregation treatment by bioreactor
The soybean milk is agglomerated in a bioreactor to which soybean milk agglutinating enzyme (Satilisin APRP produced by Bacills pumilus) is fixed.
[0134]
Pretreatment: 0.2 M potassium dihydrogen phosphate was injected into soybean milk as a pH adjuster to adjust the pH to 6.1. Moreover, the temperature of soybean milk was adjusted to 65 degreeC. This is adjusted so that the aggregation reaction of the soymilk agglutinating enzyme to be used becomes the fastest, the pH is 5.5 to 6.5, and the temperature is preferably 60 ° C to 70 ° C.
[0135]
The bioreactor is a fluidized bioreactor, in which a large number of spherical carriers (porous spherical particles on which soybean milk agglutinating enzyme is fixed) are filled in a treatment tank, and soy milk is filled in the treatment tank. When flowing, soy milk is agglomerated by contact with soy milk agglutinating enzyme. In order to increase the contact efficiency between soybean milk agglutinating enzyme and soybean milk, it is preferable to provide stirring means and aeration means in the treatment tank.
[0136]
(3) Production of protein card
The coagulated material after the coagulation treatment by the bioreactor is squeezed with a squeezing device to produce a protein card (10 cm × 10 cm × 10 cm). The pressing pressure is 4kg / cm²It was.
[0137]
The protein curd was allowed to cool and cut into 2 cm square blocks to make x 10 cm x 50 cm.
[0138]
(4) Moromi fermentation process
The protein curd was cut into 2 cm square blocks, soaked in awamori moromi for 2 weeks, fermented and aged.
[0139]
Awamori Moromi was adjusted by adding 10 kg of red yeast rice and 1 kg of sodium chloride to 20 kg of awamori.
[0140]
(5) Tofuyo
After ripening, the protein block was taken out from the awamori mash and washed with water to create a new tofu as a solid fermented food.
[0141]
This Tofuyo had a deep red color derived from the red koji pigment and had a similar smooth texture and flavor similar to Tofu.
[0142]
[Example 2]
(1) The solid fermented food produced in the above Example 1 was decompressed at 0.5 atm for 2 hours using a decompression device. In this decompression treatment, the alcohol component derived from Awamori was removed.
[0143]
(2) The protein block from which the alcohol content was removed was immersed in a lactic acid fermentation solution whose temperature was adjusted to 40 ° C. for 6 hours for lactic acid fermentation.
[0144]
Lactic acid fermentation solution is added to skim milk solution with solid content of 10% so that lactose is 2%, and mixed yogurt culture of Lactobacillus bulgaricus and Streptococcus thermophilus (released by Christian Hansen Co., Ltd.) , Denmark) 20 ml of culture solution was added to prepare 20 liters of lactic acid fermentation solution.
[0145]
In the lactic acid fermentation, the temperature was maintained at 40 ° C. and the fermentation was performed for 6 hours, and the pH became around 5.0.
[0146]
(3) After the completion of lactic acid fermentation, the protein block was taken out from the lactic acid fermentation solution and washed with water to complete a solid fermented food.
[0147]
This new solid fermented food has a deep red color derived from red yeast rice pigment, but it has a slightly white and pale crimson color, and is a smooth texture similar to tofu, but has an alcoholic taste like tofu. There was no flavor at all, and it seemed to be widely appreciated by children and adults with cheese flavor.
[0148]
【The invention's effect】
By aggregating using the soybean milk agglutinating enzyme of the present invention, it is possible to produce a uniform agglomerate as compared with calcium sulfate, bittern or the like conventionally used as a food coagulant.
[0149]
In addition, the produced aggregate can provide a protein food material having a uniform structure and firmness as compared with conventional agglomerates such as tofu and the like, being hard, having high block strength, being hard to collapse, and having high form stability.
[0150]
Aggregation using a bioreactor makes it possible to mass-produce uniform aggregates with high form stability, and can be applied to the development of new assembled foods.
[0151]
Moreover, the fermented food of this invention can give a flavor to plant protein raw material itself, and can provide the flavor similar to a unique sea urchin.
[0152]
In addition, lactic acid fermentation makes it a fermented food that has no alcohol flavor and is preferred by children and elderly people, and can be used for nourishment foods, health foods, and the like.
[Brief description of the drawings]
FIG. 1 is a diagram showing a texture curve of a soy protein curd according to the present invention.
FIG. 2 is a graph showing the effect of calcium sulfate concentration on the hardness of soybean protein curd according to the present invention.
FIG. 3 is a graph showing the influence of calcium sulfate concentration on the aggregation property of soybean protein curd according to the present invention.
FIG. 4 is a graph showing the influence of calcium sulfate concentration on the brittleness of soybean protein curd according to the present invention.
FIG. 5 is a graph showing the effect of calcium sulfate concentration on the brittleness of soybean protein curd according to the present invention.
FIG. 6 is a graph showing the influence of calcium sulfate concentration on the adhesion of soybean protein curd according to the present invention.
FIG. 7 is a diagram showing a creep curve of soybean protein curd according to the present invention.
FIG. 8 shows the effect of calcium sulfate concentration on the compliance of soy protein curd according to the present invention.
FIG. 9 is a graph showing the effect of calcium sulfate concentration on the compliance percentage of soybean protein curd according to the present invention.
FIG. 10 is a diagram showing a stress-strain curve of soybean protein curd according to the present invention.
FIG. 11 is a graph showing the influence of calcium sulfate concentration on the breaking stress of soybean protein curd according to the present invention.
FIG. 12 is a graph showing the influence of calcium sulfate concentration on the breaking strain of soybean protein curd according to the present invention.
FIG. 13 is a graph showing the influence of calcium sulfate concentration on the breaking energy of soybean protein curd according to the present invention.
FIG. 14 is a graph showing the influence of calcium sulfate concentration on the hardness and gum properties of aged soybean protein curd according to the present invention.
FIG. 15 is a graph showing the influence of calcium sulfate concentration on the cohesiveness of aged soybean protein curd according to the present invention.
FIG. 16 is a graph showing the effect of calcium sulfate concentration on the fragility of aged soybean protein curd according to the present invention.
FIG. 17 is a graph showing the influence of calcium sulfate concentration on the brittleness of aged soybean protein curd according to the present invention.
FIG. 18 is a graph showing the influence of calcium sulfate concentration on the adhesion of aged soybean protein curd according to the present invention.
FIG. 19 shows the influence of calcium sulfate concentration on the clearance of aged soybean protein curd according to the present invention.
FIG. 20 is a graph showing the effect of calcium sulfate concentration on the clearance percentage of aged soybean protein curd according to the present invention.
FIG. 21 is a graph showing the influence of calcium sulfate concentration on the breaking stress of the aged soybean protein curd according to the present invention.
FIG. 22 is a graph showing the influence of calcium sulfate concentration on the breaking strain of aged soybean protein curd according to the present invention.
FIG. 23 is a diagram showing the influence of calcium sulfate concentration on the breaking energy of aged soybean protein curd according to the present invention.

Claims (1)

Bioreactor in which alkaline serine proteinase, which is an enzyme produced by Bacillus Pumilus, is immobilized on soybean milk having a pH adjusted to 5.5 to 6.5 under a temperature of 60 ° C to 70 ° C. The soy protein curd obtained by squeezing at a pressure of 4 kg / cm ² for 15 minutes after being continuously agglomerated by contacting with a method of flowing into a block is cut into blocks, A method for producing a tofu-like fermented food characterized by immersing the used Awamori moromi for 2 weeks, fermenting and aging.

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