JP6753658B2 - Okara powder manufacturing method and Okara powder manufacturing system - Google Patents

Description

The present invention relates to a method for producing bean curd refuse powder and a system for producing bean curd refuse powder, which has a flavor peculiar to soybean, does not have a burning odor, and is excellent in solubility and water retention.

Okara is a so-called waste material from the manufacturing process of tofu and fried tofu, and has little use other than as feed for flowers and livestock, and has a low commercial value. As an attempt to reuse such okara, Patent Document 1 discloses a method for producing okara powder in which okara obtained in the process of producing tofu is dried at 110 to 130 ° C. and then pulverized. There is. The okara powder obtained by this method can be used, for example, by being mixed with bread or the like as a bulking agent, and can be used for various purposes other than okara and livestock feed.

Japanese Unexamined Patent Publication No. 11-103809

However, the above-mentioned method for producing okara powder uses okara derived from tofu and having a relatively large amount of protein per unit mass as a raw material, and blows air at a high temperature of 100 ° C. or higher to the okara, or 100 Since the bean curd refuse is dried by spreading it on a drum dryer at ℃ or higher, the protein contained in the bean curd refuse is easily denatured during drying to cause a burning odor. Therefore, the obtained okara powder may give a burning odor to the mixed food, and its use is limited. Therefore, it is an extension of the conventional okara and has a high commercial value. is not.

An object of the present invention is to effectively solve the above-mentioned problems, and a method for producing okara powder, which has no burning odor and can produce okara powder having a value as a completely new food that has not been found in conventional okara. And to provide a manufacturing system for okara powder.

The present invention has taken the following measures in order to achieve such an object.

That is, the method for producing okara powder according to the present invention includes a separation step of separating the okara mixture obtained by heating crushed soybeans with water into soymilk and okara, and hot air from the okara that has undergone the separation step. fed toward the rotary blade by, dried and ground and a dry milled process to powder form, in the dry milled process, Okara is wound up by the hot air, milled curd is by the rotary vane, 100 It is characterized in that the okara is dried at a temperature lower than ° C., and the rotation speed of the rotating blade is adjusted so that the protein of the okara is not denatured by the frictional heat accompanying the rotation of the rotating blade.

According to such a manufacturing method, the okara that has undergone the separation step can be rolled up by hot air and dried while being finely crushed by the rotary blades. Therefore, even if the drying temperature is set low, the okara can be dried uniformly, and the okara can be dried without becoming a high temperature state, so that the generation of burning odor due to the denaturation of the okara protein is suppressed. can do. Therefore, since it has a small diameter, it is excellent in solubility and water retention, and it is possible to produce okara powder which is versatile and has high commercial value.

Further, according to the above-mentioned production method, since the bean curd refuse is dried at a temperature lower than 100 ° C. in the drying and crushing step, in addition to further reducing the generation of burnt odor, the flavor peculiar to soybean (tofu taste) is obtained. You can get the remaining okara powder .

In particular, in order to maintain the water retention of the food stably for a long period of time by mixing it with the food, or to appropriately obtain the okara powder that can be more preferably used as a supplement to be drunk by dissolving it in water, in the drying pulverization step. Using a drying stirrer equipped with a propeller as a rotating blade, the okara is introduced into the drying stirrer by hot air while rotating the propeller, and the okara is pulverized and dried until the particle size becomes less than 100 μm. Is preferable.

As described above, when small pieces are crushed using a dry stirrer equipped with a propeller in the dry crushing step, the higher the rotation speed of the propeller, the higher the frictional heat and the easier it is to denature the protein of the sardine. If the rotation speed of the propeller is too low, the crushing process time may be delayed. However, the crushing process time is shortened while suppressing the rotation speed of the propeller to the extent that the protein contained in the oak is not denatured and a burning odor is not generated. In order to achieve the above, a pair of drying stirrers connected via a duct is used, and the okara is supplied to one drying stirrer for crushing and drying, and then the other through the duct. It is preferable to move it to a drying stirrer and pulverize and dry it again.

Further, as a manufacturing system for okara powder, a separation means for separating the okara mixture obtained by heating crushed soybeans with water into soymilk and okara, and the okara separated by the separation means are separated by hot air. It has a drying and crushing means that feeds the bean curd refuse toward the rotary blade, dries and crushes it into a powder, and the dry and crushing means winds the okara with hot air and crushes the bean curd refuse with the rotating blade. The okara is dried at a temperature of less than 100 ° C., and the rotation speed of the rotating blades is adjusted so that the protein of the okara is not denatured by the frictional heat accompanying the rotation of the rotating blades. , Configuration is mentioned.

With such a configuration, the okara separated from the soymilk by the separating means can be finely crushed by the rotary blades while being rolled up by hot air and dried by the drying crushing means. Therefore, even if the drying temperature is set relatively low, the bean curd refuse can be dried uniformly, and the bean curd refuse can be dried without becoming a high temperature state, so that the protein of the bean curd refuse is denatured to generate a burning odor. Can be suppressed.

Since the present invention has the configuration described above, the okara can be uniformly dried even at a relatively low temperature, and can be dried without becoming a high temperature state, so that there is no burning odor, and the bean curd refuse is soluble. It is possible to provide a method for producing bean curd refuse powder and a system for producing bean curd refuse powder, which can obtain bean curd refuse powder having excellent water retention.

The process drawing which shows the manufacturing method of the okara powder which concerns on one Embodiment of this invention. The schematic diagram which shows the manufacturing process of the okara powder.

Hereinafter, the first embodiment of the present invention will be described with reference to the drawings.

FIG. 1 is a process diagram from soybean A as a raw material to completion of okara powder L, which is a soybean crushed product producing step SP1, an okara mixture producing step SP2, a separation step SP3, a drying crushing step SP4 and a recovery step SP5. Has. FIG. 2 is a diagram schematically showing these steps.

In the method for producing okara powder according to the present embodiment, first, in the soybean crushed product production step SP1, soybean A and water B, which are raw materials, are added to a known soybean grinder 10 constituting the soybean crushing means 1. And crushed soybean A is mixed with water B to obtain crushed soybean product (raw bean curd refuse) C. The water content for soybean A is, for example, about 8 kg of soybean A and water B combined to be 40 to 50 L.

In the okara mixture producing step SP2, the soybean crushed product C obtained in the soybean crushed product producing step SP1 is heated (boiled) using the kettle 20 constituting the okara mixture producing means 2, and the crushed soybean A is produced. The protein is dissolved in water B to obtain okara mixture (boiled bean curd refuse) D.

In the separation step SP3, a plurality of known squeezing machines 30 and 30 constituting the separation means 3 are used to remove water from the okara mixture D obtained in the okara mixture production step SP2, and soymilk E and okara F are combined. Separate into. The obtained soymilk E is used for the production of fried tofu and tofu, and in the present embodiment, it is used for the production of fried tofu. The manufacturing process of fried tofu will be omitted. Generally, soymilk having a higher protein per unit mass than that of tofu is used for the production of fried tofu. Therefore, in the present embodiment, soymilk for fried tofu can be obtained as soymilk E until the end of the separation step SP3. Perform appropriate processing. The number of squeezing machines 30 and 30 installed may be one.

In the dry pulverization step SP4, the okara F obtained in the separation step SP3 is dried and pulverized into a powder by using the dry pulverization means 6, and the okara powder L is obtained. The dry crushing means 6 includes a pair of dry stirrers 63a and 63b, a burner 62 for generating hot air, and a hot air supply path in which one end 61a opens toward the burner 62 and the other end 61b is connected to one dry stirrer 63a. It is composed of 61 and a duct 65 connecting a pair of drying and stirring machines 63a and 63b. In the hot air supply path 61, an okara supply port 60 into which okara F is input is formed at a position between the one end 61a and the other end 61b, and the temperature is on the other end 61b side in the hot air supply path 61. The sensor 64 is arranged. Further, the drying and stirring machines 63a and 63b are provided with propellers 63a and 63b1 inside, respectively. The drying stirrers 63a, 63b provided with such propellers 63a1, 63b1 are generally used for producing tea leaves (matcha), and the drying stirrers 63a, 63b are used to produce okara powder. There is no known way to do this.

The okara F supplied into the hot air supply path 61 through the okara supply port 60 is dried while being introduced into one of the drying stirrers 63a by the hot air generated by the burner 62, and serves as hot air and rotary blades. After being crushed and dried while being wound up inside the apparatus with the rotation of the propeller 63a1, it is conveyed into the other drying stirrer 63b through the duct 65, and is wound up again inside the apparatus with the rotation of the hot air and the propeller 63b1. While being pulverized and dried, the particle size is less than 100 μm, preferably 20 to 60 μm, and more preferably about 20 μm. As a result, the powdered okara powder L is obtained. The temperature of the hot air sent from the burner 62 is adjusted by the temperature sensor 64 to be about 100 to 110 ° C., whereby the temperature of the bean curd refuse F is 80 ° C. in the drying and stirring machines 63a and 63b of the drying and crushing means 6. Try to be about. Further, the rotation speed of the propellers 63a1 and 63b1 is adjusted so that the protein of okara F is not denatured by the frictional heat accompanying the rotation.

Finally, in the recovery step SP5, the okara powder L obtained in the drying and crushing step SP4 is recovered in the cyclone tank 70 which is the recovery means 7. The soybean crushing means 1, the okara mixture producing means 2, the separating means 3, the drying crushing means 6, and the collecting means 7 constitute the okara powder manufacturing system 100.

The okara powder L thus obtained has a particle size of 20 μm, which is as small and uniform as that of potato starch, and has no burning odor. When such okara powder L is mixed with foods such as cakes and takoyaki, the okara powder particles having a small particle size and a large surface surface retain water and maintain the freshness of the food for a long time. At the same time, it is possible to impart a soybean-specific flavor (tofu taste) to foods.

Further, since the conventional okara powder as described in Patent Document 1 has a particle size of more than 100 μm, it does not dissolve immediately in water, but the okara powder L of the present invention having a small particle size has a small particle size. It can also be suitably used as a supplement that is quickly dissolved (dispersed) in water and drunk, creating new uses not found in conventional okara.

As described above, the method for producing okara powder according to the present embodiment includes a separation step SP3 for separating the okara mixture D obtained by heating the crushed soybean A together with water B into soymilk E and okara F. It has a drying and crushing step SP4 in which okara F that has undergone the separation step SP3 is fed by hot air toward the propellers 63a1 and 63b1 as rotary blades, and crushed and dried to form a powder.

Further, the okara powder production system 100 according to the present embodiment separates the okara mixture D obtained by heating the crushed soybean A together with water B with the separating means 3 for separating the soymilk E and the okara F. It has a drying and crushing means 6 in which the okara F separated by the means 3 is sent by hot air toward the propellers 63a1 and 63b1 as rotary blades, dried and crushed into a powder.

Conventionally, there is a method of producing okara powder by grinding and crushing okara with a rotary mortar or the like, but this method requires a step of drying the okara and a step of crushing (crushing) the okara, respectively. At the same time, if the particle size of the okara powder is reduced to less than 100 μm as in the present invention, it takes a long time. Therefore, in order to achieve both shortening of manufacturing time and reduction in diameter, it is conceivable to increase the rotation speed of the mortar, etc., but in this case, the okara has heat due to friction with the mortar, and the heat causes the okara. Proteins are denatured and a burning odor is likely to occur.

In the method for producing okara powder and the production system 100 according to the present embodiment, the okara F separated from the soymilk E by the separation means 3 in the separation step SP3 is wound up by hot air by the dry pulverization means 6 in the dry pulverization step SP4. Okara F can be finely pulverized to less than 100 μm in a short time without generating high frictional heat by the propellers 63a1, 63b1 while being dried in a state where the surface area is large. Therefore, the bean curd refuse F can be dried and crushed at the same time in the drying and crushing step SP4, and the bean curd refuse F can be uniformly dried even if the drying temperature is set as low as less than 100 ° C., and the high temperature state of 100 ° C. or higher is obtained. Since it can be dried without becoming stale, it is possible to suppress the generation of burnt odor due to the denaturation of the protein of okara F, while achieving both shortening of production time and reduction in diameter. The okara powder L thus obtained has a small diameter, is excellent in solubility and water retention, and does not have a burning odor. Therefore, it is abundant in dietary fiber by being mixed with food as a bulking agent or dissolved in water. It is suitably available as a drinking supplement containing. In addition, when mixed with food, the okara powder particles retain water, so that the freshness of the food is maintained for a long time. As described above, in the method for producing okara powder and the production system 100 of the present invention, it is possible to produce okara powder L having a wide range of uses, creating value as a completely new food that has never existed in the past, and having a high commercial value. it can.

In addition, there is a conventional method of sieving okara to obtain okara powder, and this method has a problem that the yield deteriorates because okara that does not pass through the sieve cannot be used. However, in the present embodiment, okara Since the entire F can be pulverized by the dry pulverizing means 6, the yield does not deteriorate.

In particular, since the okara F is dried at a temperature lower than 100 ° C. in the drying and crushing step SP4, the generation of burnt odor can be further reduced, and the okara powder L in which the flavor peculiar to soybean (tofu taste) remains can be obtained. ..

Further, in the drying and crushing step SP4, okara F is introduced into the drying and stirring machines 63a and 63b by hot air while rotating the propellers 63a and 63b1 using the drying and stirring machines 63a and 63b provided with the propellers 63a and 63b1. F is configured to be pulverized and dried until the particle size is less than 100 μm, and further becomes about 20 to 60 μm or 20 μm.

The conventional okara powder has a coarse particle size of 180 μm, and the food mixed with the okara powder has a grainy feeling of the okara powder particles. On the other hand, in the drying and crushing step SP4, the drying and stirring machines 63a and 63b equipped with propellers 63a1, 63b1 are adopted, and the okara F is crushed to less than 100 μm, further to about 20 to 60 μm or 20 μm while being wound up with hot air. Okara powder L, which has a uniform particle size and does not have a grainy feeling even when mixed with food, can be obtained. Further, when the Okara powder L has a sufficiently small particle size of less than 100 μm and a large surface area per unit mass, the Okara powder particles retain water when mixed with the food to stabilize the freshness of the food for a long time. As well as maintaining it, it is highly soluble in water and can be more preferably used as a drinking supplement.

Further, using a pair of drying and stirring machines 63a and 63b connected via a duct 65, in the drying and crushing step SP4, okara F is supplied to one of the drying and stirring machines 63a to be crushed and dried. It is configured to be moved to the other drying stirrer 63b via the duct 65 to be pulverized and dried again.

Here, it is conceivable to increase the rotation speed of the propellers 63a1, 63b1 in order to prevent a delay in the pulverization processing time while pulverizing the okara F into small pieces. In this case, the okara F is pulverized in the drying stirrer 63a, 63b. Since F moves violently, frictional heat increases, which may lead to protein denaturation. Therefore, by pulverizing and drying the bean curd refuse F with each of the pair of drying stirrers 63a1, 63b1 connected to each other, the rotation speed of the propellers 63a1, 63b1 is suppressed to the extent that the protein contained in the bean curd refuse F is not denatured. The crushing processing time can be shortened.

The specific configuration of each part is not limited to the above-described embodiment, and various modifications can be made without departing from the spirit of the present invention.

For example, in the present embodiment, the soybean A is crushed and the soybean A and water B are mixed in the soybean grinder 10, but the crushed soybean A is crushed in advance in another place and the soybean grinder 10 is used. The soybean A crushed in the above and the water B may be mixed.

Further, in the above embodiment, the drying and crushing means 6 includes a pair of drying and stirring machines 63a and 63b, but may be configured to include only one drying and stirring machine.

Other configurations can be modified in various ways without departing from the spirit of the present invention.

3 ... Separation means 6 ... Dry crushing means 63a ... One dry stirrer 63b ... The other dry stirrer 63a1, 63b1 ... Propeller (rotary blade)
65 ... Duct 100 ... Okara powder production system A ... Soybean B ... Water C ... Soybean crushed D ... Okara mixture E ... Soymilk F ... Okara L ・ ・ ・ Okara powder SP3 ・ ・ ・ Separation process SP4 ・ ・ ・ Drying and crushing process

Claims (4)

A separation step of separating the okara mixture obtained by heating the crushed soybeans with water into soymilk and okara, and the okara that has undergone the separation step are sent toward the rotary blades by hot air to be dried and crushed. It has a drying and crushing process to make it into a powder.
In the drying and crushing step,
Okara is rolled up by hot air,
Okara is crushed by the rotating blades
Dry the bean curd refuse at less than 100 ° C
The rotational speed of the rotary blade, the frictional heat caused by the rotation of the rotary blade, the protein of Okara is adjusted to be such that they do not denature,
A method for producing okara powder, which is characterized by this. In the drying and crushing step, a drying stirrer equipped with a propeller as a rotary blade is used, and the okara is introduced into the drying and stirring machine by hot air while rotating the propeller, and the particle size of the okara becomes less than 100 μm. The method for producing okara powder according to claim 1 , wherein the bean curd refuse powder is crushed and dried. As the drying stirrer, a pair connected via a duct was used.
In the dry milled process, the After milling and drying is supplied to one of the dry stirrer okara, of claim 2, wherein to the other is moved to the drying agitator and milled again and drying through the duct How to make okara powder. A separation means for separating the okara mixture obtained by heating the crushed soybeans with water into soymilk and okara, and the okara separated by the separation means are sent toward the rotary blades by hot air to be dried and crushed. It has a drying and crushing means to make it into a powder.
The dry crushing means
Okara is rolled up by hot air,
Okara is crushed by the rotary blades.
Is intended to perform the drying of Okara below 100 ° C.,
The rotational speed of the rotary blade, the frictional heat caused by the rotation of the rotary blade, the protein of Okara is adjusted to be such that they do not denature,
Okara powder manufacturing system that is characterized by this.

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