JPH028696B2 - - Google Patents
Info
- Publication number
- JPH028696B2 JPH028696B2 JP59236289A JP23628984A JPH028696B2 JP H028696 B2 JPH028696 B2 JP H028696B2 JP 59236289 A JP59236289 A JP 59236289A JP 23628984 A JP23628984 A JP 23628984A JP H028696 B2 JPH028696 B2 JP H028696B2
- Authority
- JP
- Japan
- Prior art keywords
- okara
- enzyme
- producing
- protein food
- powdered protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 102000004190 Enzymes Human genes 0.000 claims description 25
- 108090000790 Enzymes Proteins 0.000 claims description 25
- 229940088598 enzyme Drugs 0.000 claims description 25
- 235000013305 food Nutrition 0.000 claims description 24
- 102000004169 proteins and genes Human genes 0.000 claims description 21
- 108090000623 proteins and genes Proteins 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 108091005804 Peptidases Proteins 0.000 claims description 11
- 102000035195 Peptidases Human genes 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000002366 lipolytic effect Effects 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 108090000317 Chymotrypsin Proteins 0.000 claims description 3
- 102000004882 Lipase Human genes 0.000 claims description 3
- 108090001060 Lipase Proteins 0.000 claims description 3
- 239000004367 Lipase Substances 0.000 claims description 3
- 229960002376 chymotrypsin Drugs 0.000 claims description 3
- 235000019421 lipase Nutrition 0.000 claims description 3
- 230000000593 degrading effect Effects 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 150000002632 lipids Chemical class 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 7
- 230000009965 odorless effect Effects 0.000 description 6
- 230000009967 tasteless effect Effects 0.000 description 6
- 239000000835 fiber Substances 0.000 description 5
- 239000000945 filler Substances 0.000 description 5
- 235000013402 health food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- 239000004365 Protease Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
- Confectionery (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、大部分が廃棄されている生おからを
有効利用した粉末蛋白質食品の製造法に関するも
ので、本発明の製造法により得られるおから利用
粉末蛋白質食品は、日保ちが良く無味、無臭で繊
維質が多く低カロリーの蛋白質食品であり、蛋白
資源として、種々の食品の増量材に好適に用いら
れる健康食品である。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing a powdered protein food that effectively utilizes raw okara, most of which is discarded. Powdered protein food using okara is a protein food that has a long shelf life, is tasteless and odorless, has a high fiber content, and is low in calories.It is a health food that is suitably used as a protein resource and as a filler in various foods.
生おからは、豆腐等の製造にあたつて大豆を分
離した際に豆乳とともに生じるもので、そのまま
食用に供されたり、或いは乾燥し家畜の飼料とし
て利用されることもある。
Raw okara is produced along with soy milk when soybeans are separated in the production of tofu, etc., and may be eaten as is or dried and used as feed for livestock.
また、大豆利用食品としては、大豆を脱脂して
粉末状とした増量材がある。 In addition, soybean-based foods include bulking materials made by defatting soybeans into powder.
しかしながら、生おからは、乾燥しても日保ち
が悪く直ぐに異臭を生じるため、その90％以上は
利用されずに廃棄されているのが現状である。
However, even when dried, raw okara does not keep well and quickly develops a foul odor, so currently more than 90% of it is discarded without being used.
また、大豆を脱脂して粉末状とした食品は、蛋
白質に富むが、大豆臭が強いため、その用途が制
限される。 In addition, food products prepared by defatting soybeans into powder form are rich in protein, but have a strong soybean odor, which limits their use.
従つて、本発明の目的は、日保ちが悪く大部分
が上述の如く廃棄されている高蛋白の生おから
を、用途に制限されない健康食品として有効利用
することにある。 Therefore, an object of the present invention is to effectively utilize high-protein raw okara, which does not keep well and is mostly discarded as described above, as a health food without any restrictions on its uses.
本発明者は、蛋白質に富む生おからの食品への
有効利用を目的として鋭意研究を続けた結果、生
おからを、特性の酵素で酵素処理した後乾燥する
と、日保ちが良く無味、無臭で繊維質が多くしか
も低カロリーの粉末状の新規な食品が得られ、こ
の食品は増量材として好適に用いられることを知
見した。
As a result of continued research with the aim of effectively utilizing raw okara, which is rich in protein, in food products, the present inventor found that raw okara, when treated with a special enzyme and then dried, has a long shelf life and is tasteless and odorless. It has been found that a novel powdered food with a high fiber content and low calorie can be obtained, and this food can be suitably used as a filler.
本発明は、上記知見に基づきなされたもので、
生おからを、水、脂質分解酵素及び蛋白質分解酵
素とともに撹拌混合して酵素処理した後乾燥する
ことを特徴とするおから利用粉末蛋白質食品の製
造法を提供することによつて、前記目的を達成し
たものである。 The present invention was made based on the above findings, and
The above object is achieved by providing a method for producing a powdered protein food using okara, which comprises stirring and mixing raw okara with water, a lipolytic enzyme, and a proteolytic enzyme, subjecting it to enzyme treatment, and then drying it. This has been achieved.
以下、本発明のおから利用粉末蛋白質食品の製
造法をその好ましい実施態様に基づき詳述する。 Hereinafter, the method for producing a powdered protein food using okara according to the present invention will be described in detail based on its preferred embodiments.
本発明の製造法の実施に際しては、先ず、生お
からを、水、脂質分解酵素及び蛋白質分解酵素と
ともに撹拌混合して酵素処理する。 When carrying out the production method of the present invention, first, raw okara is stirred and mixed with water, a lipolytic enzyme, and a proteolytic enzyme, and then subjected to enzyme treatment.
生おからとしては、豆腐製造に際して生じる通
常のもの（水分70〜90％）を使用することができ
る。又、脂質分解酵素としてはリパーゼを、又蛋
白質分解酵素としてはキモトリプシンをそれぞれ
使用することが目的とする製品を得る上で特に好
ましい。 As the raw okara, normal okara (moisture 70 to 90%) produced during tofu production can be used. Furthermore, it is particularly preferable to use lipase as the lipolytic enzyme and chymotrypsin as the proteolytic enzyme in order to obtain the desired product.
また、生おからに対する水の好ましい使用量
は、目的とする酵素処理を行う上で前者100重量
部に対し50〜200重量部である。又、脂質分解酵
素及び蛋白質分解酵素の好ましい使用量は、生お
から及び水の合計量100重量部に対し、0.05〜３
重量部であり、脂質分解酵素と蛋白質分解酵素と
の好ましい使用割合は、１〜２：１（重量比）で
ある。脂質分解酵素及び蛋白質分解酵素の双方又
は一方の使用量が少な過ぎると酵素処理に時間が
かかり、反対に双方又は一方の使用量が多過ぎて
も酵素処理が効果的に行われるものでもないため
経済的ではない。 Further, the preferable amount of water to be used for raw okara is 50 to 200 parts by weight per 100 parts by weight of the former to perform the intended enzyme treatment. In addition, the preferred amount of lipid degrading enzyme and proteolytic enzyme used is 0.05 to 3 parts by weight per 100 parts by weight of the total amount of raw okara and water.
The preferred ratio of the lipolytic enzyme to the proteolytic enzyme is 1 to 2:1 (weight ratio). If the amount of both or one of the lipolytic enzymes and proteases used is too small, the enzyme treatment will take a long time, and conversely, if the amount of both or one of them is too large, the enzyme treatment will not be effective. It's not economical.
また、撹拌混合は、生おから、水等を加温又は
保温して行うのが酵素処理を促進する上で好まし
くは20〜50℃、更に好ましくは35〜40℃である。
又撹拌混合時間は、通常、30〜90分である。 Further, stirring and mixing is preferably carried out by heating or keeping the raw okara, water, etc. at a temperature of 20 to 50°C, more preferably 35 to 40°C, in order to promote enzyme treatment.
The stirring and mixing time is usually 30 to 90 minutes.
本発明の製造法において、次いで、上述の如く
酵素処理された酵素処理物を乾燥し製品とする。
この場合、酵素処理物は、乾燥に先立つてフイル
タープレレス等により水分が60％以下となるよう
に脱水するのが好ましく、又脱水した水分は脂質
分解酵素及び蛋白質分解酵素を含んでいるため、
回収して再利用することができる。又、乾燥は、
熱風乾燥により行うことが好ましく、熱風乾燥
は、好ましくは50〜200℃、更に好ましくは80〜
100℃で15分〜３時間行えば充分である。 In the production method of the present invention, the enzyme-treated product treated with the enzyme as described above is then dried to obtain a product.
In this case, it is preferable that the enzyme-treated product is dehydrated using a filter press or the like to reduce the water content to 60% or less before drying, and since the dehydrated water contains lipolytic enzymes and proteolytic enzymes,
It can be collected and reused. Also, drying
It is preferable to carry out hot air drying, and the hot air drying is preferably carried out at a temperature of 50 to 200°C, more preferably 80 to
It is sufficient to carry out the reaction at 100°C for 15 minutes to 3 hours.
斯くして得られた製品は、日保ちが良く無味、
無臭で繊維質が多くしかも低カロリーな粉末状の
製品（水分0.1〜１％）であり、そのまま、或い
は更に製粉機により製粉しパウダー状にして、主
として、ハンバーグ、ぎようざ、しゆうまい、煎
餅、及びクツキー等の増量材として使用すること
ができる高蛋白の健康食品であり、特に、増量材
として用いた場合に、大豆を脱脂し乾燥して得ら
れる従来品よりも多く添加した場合でも大豆臭が
なく、従来品に比して添加量を巾広い範囲で適宜
選択することができるものである。 The product thus obtained has a long shelf life and is tasteless.
It is an odorless, high-fiber, low-calorie powdered product (moisture 0.1-1%) that can be used as it is, or can be further milled into a powder and used mainly for hamburgers, gyoza, shiyuumai, and rice crackers. It is a high-protein health food that can be used as a filler for foods such as It has no odor, and the amount added can be appropriately selected from a wider range than conventional products.
以下に本発明のおから利用粉末食品の製造法の
実施例を挙げ、本発明の製造法を更に具体的に説
明する。
Examples of the method for producing a powdered food using okara of the present invention will be given below, and the method of producing the present invention will be explained in more detail.
実施例 １
生おから100重量部（水分80％）を、水100重量
部、リパーゼ0.15重量部及びキモトリプシン0.1
重量部とともに38℃で１時間撹拌混合して酵素処
理し、次いで、得られた酵素処理物を水分50％迄
脱水し、更に90℃で１時間熱風乾燥した後製粉し
てパウダー状のおから利用粉末蛋白質食品（水分
0.5％）20重量部を得た。Example 1 100 parts by weight of raw okara (80% moisture), 100 parts by weight of water, 0.15 parts by weight of lipase, and 0.1 part by weight of chymotrypsin.
The enzyme-treated product was stirred and mixed with parts by weight at 38°C for 1 hour, and the resulting enzyme-treated product was dehydrated to a moisture content of 50%. After drying with hot air at 90°C for 1 hour, it was milled to obtain powdered okara. Utilize powdered protein food (moisture
0.5%) 20 parts by weight were obtained.
得られたおから利用粉末蛋白質食品は、日保ち
が良く無味、無臭で繊維質が多くしかも低カロリ
ー且つ高蛋白質のものであつた。 The obtained powdered protein food using okara had a long shelf life, was tasteless and odorless, had a high fiber content, and was low in calories and high in protein.
又、得られたおから利用粉末蛋白質食品を、ハ
ンバーグ、ぎようざ、しゆうまい、煎餅、及びク
ツキーの増量材として使用してみたところ、無
味、無臭なため、大豆を脱脂し乾燥して得られる
従来品とは異なり添加量に制限がなく従来品より
多く添加した場合でも大豆臭がなかつた。 In addition, when we tried using the obtained powdered protein food using okara as a filler for hamburger steaks, gyoza, shiyuumai, rice crackers, and kutsuki, we found that it was tasteless and odorless. Unlike conventional products, there is no limit to the amount added, and even when added in a larger amount than conventional products, there was no soy odor.
本発明のおから利用粉末蛋白質食品の製造法
は、従来大部分が廃棄されている生おからを有効
利用するもので、本発明の製造法によれば、上述
の如く、日保ちが良く無味、無臭で繊維質が多く
しかも低カロリー且つ高蛋白質の粉末状の製品を
得ることができ、得られた製品は、増量材として
用いた場合、大豆を脱脂し乾燥して得られる従来
品よりも多く添加した場合でも大豆臭がなく、従
来品に比して添加量を巾広い範囲で適宜選択する
ことができる等、本発明のおから利用粉末蛋白質
食品の製造法の利点は極めて高い。
The method for producing a powdered protein food using okara of the present invention effectively utilizes raw okara, which has conventionally been mostly discarded.According to the method of the present invention, as described above, it has a long shelf life and is tasteless. It is possible to obtain a powdered product that is odorless, has a high fiber content, is low in calories, and is high in protein.When used as a filler, the resulting product has a higher content than conventional products obtained by defatting and drying soybeans. The method for producing a powdered protein food using okara of the present invention has extremely high advantages, such as no soybean odor even when added, and the amount added can be appropriately selected from a wider range than in conventional products.
Claims (1)
解酵素とともに撹拌混合して酵素処理した後乾燥
することを特徴とするおから利用粉末蛋白質食品
の製造法。 ２ 脂質分解酵素がリパーゼであり、蛋白質分解
酵素がキモトリプシンである、特許請求の範囲第
１項記載のおから利用粉末蛋白質食品の製造法。 ３ 脂質分解酵素と蛋白質分解酵素との使用割合
が１〜２：１（重量比）である、特許請求の範囲
第１項記載のおから利用粉末蛋白質食品の製造
法。 ４ 生おから及び水の合計使用量と、脂質分解酵
素及び蛋白質分解酵素の合計使用量との割合が
100：0.05〜３（重量比）である、特許請求の範囲
第１項記載のおから利用粉末蛋白質食品の製造
法。 ５ 撹拌混合を20〜50℃の加温又は保温下で行
う、特許請求の範囲第１項記載のおから利用粉末
蛋白質食品の製造法。 ６ 乾燥前に酵素処理物を脱水する、特許請求の
範囲第１項記載のおから利用粉末蛋白質食品の製
造法。[Claims] 1. A method for producing a powdered protein food using okara, which comprises stirring and mixing raw okara with water, a lipolytic enzyme, and a proteolytic enzyme, subjecting it to enzyme treatment, and then drying it. 2. The method for producing a powdered protein food using okara according to claim 1, wherein the lipolytic enzyme is lipase and the proteolytic enzyme is chymotrypsin. 3. The method for producing a powdered protein food using okara according to claim 1, wherein the ratio of lipolytic enzyme to proteolytic enzyme used is 1 to 2:1 (weight ratio). 4. The ratio between the total amount of raw okara and water used and the total amount of lipid degrading enzyme and proteolytic enzyme used is
100:0.05 to 3 (weight ratio), the method for producing a powdered protein food using okara according to claim 1. 5. A method for producing a powdered protein food using okara according to claim 1, wherein stirring and mixing is carried out under heating or keeping warm at 20 to 50°C. 6. A method for producing a powdered protein food using okara according to claim 1, wherein the enzyme-treated product is dehydrated before drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59236289A JPS61115458A (en) | 1984-11-09 | 1984-11-09 | Preparation of powdery protein food utilizing bean curd refuse |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59236289A JPS61115458A (en) | 1984-11-09 | 1984-11-09 | Preparation of powdery protein food utilizing bean curd refuse |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61115458A JPS61115458A (en) | 1986-06-03 |
| JPH028696B2 true JPH028696B2 (en) | 1990-02-26 |
Family
ID=16998582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59236289A Granted JPS61115458A (en) | 1984-11-09 | 1984-11-09 | Preparation of powdery protein food utilizing bean curd refuse |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61115458A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3801045A1 (en) * | 1987-01-16 | 1988-08-18 | Biolog Science Lab Co K | Process for the production of a soya bean infusion and a soya cellulose, and use thereof |
| CA2200588A1 (en) * | 1994-09-21 | 1996-04-04 | Hermanus Bernardus Maria Lenting | Defatting starch containing waste products |
| US6410064B1 (en) | 1999-08-06 | 2002-06-25 | Toru Akazawa | Method of processing soybean by use of a pectinase, processed soybean obtained, and food containing the processed soybean |
| US6770309B2 (en) | 2000-04-03 | 2004-08-03 | Yugengaisha Chima | Method of processing soybean by use of an enzyme, processed soybean obtained by the same method, and food containing the processed soybean |
| CN107467676B (en) * | 2017-08-07 | 2021-01-05 | 东北农业大学 | Method for producing soybean dietary fiber-walnut protein compound product |
-
1984
- 1984-11-09 JP JP59236289A patent/JPS61115458A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61115458A (en) | 1986-06-03 |
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