JPH02312563A - Production of bean-curd refuse food - Google Patents

Abstract

PURPOSE:To obtain a low-caloric vegetable bean-curd refuse food, excellent both in flavor and in texture and closely resembling tissues of natural meat by treating a mixture containing bean-curd refuse mixed with a foreign protein using a special extruder. CONSTITUTION:A mixture prepared by mixing bean-curd refuse with a foreign protein (e.g. egg white, egg yolk, whole egg, fish meat, cattle meat, milk protein, bone paste or vegetable protein) is treated using an extruder having a structure in which the interval between the screw tip part and a die holder or die is kept at <=4mm, preferably <=3mm to enhance shearing stress and improved blending properties of protein fiber. Thereby, the objective food is obtained. Furthermore, the mixing ratio is preferably 50 to 10% foreign protein based on 50 to 90% bean-curd refuse.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing foods using okara, and more specifically, relates to a method for producing foods using okara, and more specifically, to a method for producing foods using okara and foreign proteins other than okara (egg white, egg yolk, whole egg, fish meat, livestock meat). , milk protein, bone paste, vegetable protein, etc.) and processed in a special extruder to produce a food product with a meat-like tissue that closely resembles natural meat.

[Conventional technology]

Conventionally, Okara is used and processed with an extruder,
Although only a few methods are known to produce foods with meat-like tissue, the methods used so far have shown that ■ Meat-like tissue is weak when using bean curd alone.

■It has a distinct taste from the soybean skin.

Due to this fatal drawback, it cannot be used for normal consumption, not only as artificial meat but also as other types of food, and has not yet reached the stage of complete practical use.

[Problem that the invention attempts to solve]

In view of the above-mentioned current state of technology regarding the production of okara as a food product, the present invention aims to make okara a more delicious food in terms of texture and flavor, and also to produce a vegetable protein or an artificial protein having a structure similar to that of natural meat. This was done for the purpose of new development.

Similarly, the present invention was made for the purpose of producing a new protein-rich food or food material having a granular or meat-like structure and excellent flavor using okara as a raw material.

[Means for solving problems]

As a result of comprehensively considering various aspects in order to achieve the two-axis objective, the inventor of the present invention recognized that the intended objective would not be achieved unless consideration was given from both the mechanical equipment and raw material aspects.

First of all, regarding raw materials to be processed, no matter how much effort was made in the machinery and equipment, it was not possible to achieve success by using okara alone, and it was recognized that it was necessary to use other raw materials in combination. As a result of the research, new knowledge was obtained that the combination of proteins produced good results.

On the other hand, for mechanical devices, Ex1 to Ruder treatment is preferable, but as a result of examining the structure and organization, we found that if the distance between the screw tip and the die holder or die is too wide, sufficient shear stress may be applied. A new finding was obtained that the fibrous properties of the extrudates were weak.

Based on these new findings, we mixed okara with at least one foreign protein and used this mixture as a raw material.On the other hand, as an extruder, we created a very narrow gap between the screw tip and the die holder or die. However, it was discovered that by increasing the blendability, it was possible to obtain a textured product that closely resembles natural meat, something that could not be obtained conventionally, and the present invention was completed.

Okara, which is the main raw material in the present invention, refers to all soybean milk lees produced as a by-product during tofu production, and any of the raw, dried, and defatted forms can be used.

In the present invention, okara is used as the main raw material, and at least one or more foreign proteins are blended therein as auxiliary raw materials.

As the heterologous protein, proteins other than okara-related proteins are preferred, and widely used examples include egg white, egg yolk, whole egg, fish meat, livestock meat, poultry meat, milk protein, bone paste, and vegetable protein. A suitable blending ratio of both is 50-90% okara and 50-10% foreign protein.

Extruder treatment is performed using the raw materials blended in this way. The extruder may be a food processing machine or a pressure extrusion molding machine that has a screw built into a metal pipe, feeds food ingredients from one end of the pipe, and performs a series of food processing while being transferred by the screw. For example, machines with various shaft types can be widely used regardless of the number of axes, such as -shafts, two-shafts, or three-shafts. In this way, Ex1-
Although there is no particular limitation on the ruler, the distance between the screw tip and the die holder or die is preferably 4 mm or less, and particularly preferably 3 mm or less.

By using the above-mentioned extruder and processing a raw material of okara mixed with a foreign protein in a conventional manner, it is possible to produce a food with excellent flavor and a structure that closely resembles granular or natural meat. The obtained food can be eaten as is or after being appropriately cut and shaped, and can also be effectively used as a food material for various processed foods.

Hereinafter, the present invention will be explained in more detail using test examples and examples.

Test Example 1 Dry okara was mixed with egg white powder in a ratio of 8=2 to serve as a raw material. And the distance between the screw tip and the die is 2mm,
The sizes were adjusted to five categories: 3 mm, 4 mm, 8 mm, and 15 mm, and the degree of organization according to the size of the clearance was examined using the above raw materials. The operating conditions were as follows.

Barrel temperature 30.60.90.120,! , 50
, 120°C (die side) Screw rotation: 120 rpm Raw material supply rate: 40 kg/hr Moisture value: 35%l The results shown in Table 1 were obtained.

From the results of [J], the clearance between the tip of the two screws and the die is preferably 4ml11 or less, especially 3+++I1
A score of 1 or less was considered good.

Test Example 2 Same as Test Example 1 except that EX1~Ruder was used with the clearance between the screw tip and the die being 3 mm or less, and minced fish meat and wheat gluten were used in addition to egg white as auxiliary ingredients to be added to okara. The same process was repeated to conduct a meat-like texture test on okara, and the results shown in Tables 2, 3, and 4 were obtained, respectively.

From these results, using 50-90% Okara,
It has been found that a good product can be obtained by adding other proteins to the remainder.

Table 2 Table 3 Table 4 Table O: Good fiber texture △: Slightly weak texture X: Weak fiber 81 Example 1 Dry okara was mixed with egg white powder at a ratio of 8:2. The resulting mixture was heated using a uniaxial EX1 to Ruder (Mitsubishi Heavy Industries FT)
-60) and processed under the following operating conditions to obtain a meat-like textured product.

Operating conditions ■Screw arrangement: (inlet side) forward ball screw, forward trapezoidal screw, reverse trapezoidal screw (outlet side) ■Barrel temperature (℃)・30.60.90.120.15
0゜■Die shape...1 hole die (φ1.om
m) ■Screw rotation speed...], 20 rpm ■Feed rate ・40 J/hr ■Moisture value ・35% ■Fiber 3.8% The cylindrical extrusion obtained by the above process was cut into a length of 20 mm. It was allowed to cool to room temperature. After absorbing water, when we sprinkled it with commercially available fried chicken powder and fried it, we found that the texture was exactly the same as that of chicken.

Example 2 Raw okara was mixed in advance with egg white powder and fish meat powder in a ratio of 10:3:3, and this was fed to the twin-screw extruder used in Example 1 and processed under the following operating conditions to produce meat. I got something similar.

Operating conditions ■Screw arrangement... (inlet side) forward feed ball screw,
Forward feed ball screw, reverse feed trapezoidal screw ■Barrel temperature ("C)...30.60.90.140
．． 160.120.100 ■Die shape...Cooling die ■Screw rotation speed...180 rpm ■Feed amount...50 kg/hr ■Moisture value
...55% ■Fiber ...0.4% The sheet extruded through the above treatment was cut into approximately 5 mm square pieces using a chopper. When this was soaked in a seasoning liquid and used as an ingredient for shark roe and eaten as grilled shark roe, the texture was exactly the same as that of real meat.

〔Effect of the invention〕

Okara is fibrous and contains a lot of indigestible matter, and it is not only inedible but also has problems in terms of flavor and texture, so it is not a suitable material for food and has no useful industrial uses other than being used as feed. There was no way.

On the other hand, because okara is highly perishable, discarding it would cause environmental pollution, and its disposal was also a big problem.

On the other hand, according to the present invention, not only can okara food with excellent flavor and texture be obtained, but also a tissue that closely resembles natural meat can be obtained, making it highly effective in terms of effective utilization of okara. In addition, the present invention is also outstanding in that it has the positive effect of producing artificial meat that is low in calories and has excellent health benefits.

Okara food obtained by the present invention can be used as it is or as a food material in any cooking, so the present invention not only makes effective use of waste but also expands the range of dishes. It also has excellent effects when it comes to food and cooking.

Claims (1)

[Claims] 1. A mixture of Okara and at least one foreign protein is processed using an extruder in which the distance between the screw tip and the die holder or die is 4 mm or less. A method for producing Okara food. 2. The method according to claim 1, characterized in that an extruder is used which has a structure in which the distance is set to 3 mm or less to increase shear stress and improve blendability of protein fibers. 3. The method according to claim 1 or 2, wherein the heterologous protein is a protein other than Okara-related protein. 4. The mixing ratio of okara and foreign protein is 50 okara.
Any one of claims 1 to 3, characterized in that the amount of heterologous protein is 50 to 10% compared to ~90%.
The method described in section.