JPH0376551A - Preparation of food raw material from bean curd refuse - Google Patents

Abstract

PURPOSE:To prepare a food raw material having decreased disagreeable taste and characteristic smell of bean curd refuse by extracting bean curd refuse with ethanol or hydrated ethanol. CONSTITUTION:Bean curd refuse is extracted with hydrated ethanol having an ethanol: water ratio of 20:80 to 80:20 by volume. The extraction temperature is higher the better to increase the rate of extraction and is preferably about >=60 deg.C. The extraction time is usually from about 30min to about 3hr. The extraction is performed under proper agitation as necessary and the extraction liquid is separated after the extraction. The residue left after the separation of the liquid is washed as necessary and used as a food raw material as it is or the residue is dried by heating under normal or reduced pressure and the dried product is used as a food raw material as it is or after crushing.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a food material from okara with reduced unpleasant taste and characteristic odor.

[Conventional technology]

There are tofu, soy milk, isolated soy protein, etc. as foods and food ingredients made from whole soybeans, dehulled and hypocotyl soybeans, or defatted soybeans from which oil and fat have been removed. Produces a large amount of okara as a by-product.

These okaras are rich in proteins, fats, sugars, and other ingredients, and are useful as foods or food ingredients.They are also rich in fiber, which helps regulate the intestines.Tofu okara has been known as ``Unohana'' since ancient times. It is eaten directly.

[Problem to be solved by the invention]

However, from the perspective of widely utilizing okara as a food material, the unpleasant taste of okara, such as acridness and grittiness, and the characteristic okara odor have greatly limited its range of use. That is, it cannot be eaten in large quantities due to its unpleasant taste, and its unique odor limits its mixing with other food materials from the viewpoint of palatability. Kirani, okara has excellent water retention properties, and when added to sweets, rice cakes, and various smoked products, it has been recognized that it has the property of increasing the water retention of those products and retaining their softness for a long time. However, due to the unpleasant taste of okara and the depth of okara, it was not possible to add a lot of water, and therefore the water retention effect could not be fully utilized. Currently, only a small portion of its production is used as Unohana or livestock feed, and the majority is discarded as industrial waste.

[Means to solve the problem]

As a result of intensive research to solve the above problem, the present inventors have found that the unpleasant taste of okara is due to glycoside components such as saponins and isoflavonoids, and these glycoside components are dissolved in water-containing ethanol. We focused on the fact that it is soluble. The glycoside components of okara are most easily extracted by aqueous ethanol in the concentration range of 20-80% (by volume), while the protein, fat, sugar, and fiber components useful as food materials are at this concentration. Knowing that okara is difficult to extract with aqueous ethanol in a range of concentrations, by treating okara with aqueous ethanol in these concentration ranges, okara is concentrated in protein, fat, sugar, and fiber, and has almost no unpleasant glycoside components. We were able to complete the present invention by producing okara that has no taste and no strong okara odor.

Okara is pressed soybean lees produced as a by-product during the production of tofu, soymilk, and isolated soybean protein, and contains approximately 80 to 85% water. Any of these can be used in the present invention, and extraction is carried out as is or after drying as appropriate.

Okara is extracted using aqueous ethanol. The mixing ratio of water-containing ethanol to ethanol-poor water is 20 by volume:
80-80: 20, 40: 60-70
: About 30 is preferable. Needless to say, when extracting okara without drying it, it is necessary to include the water content to achieve the above ratio. The amount of aqueous ethanol used for extraction should be determined to remove unpleasant taste and characteristic odor to a certain degree (this amount varies depending on the ethanol concentration, extraction conditions, differences in okara lots, etc., but it is usually Coulometric ratio to dry weight of okara: 6 to 25
It's about double that. In order to increase the extraction rate, the extraction temperature is preferably higher, and 60°C or higher is suitable. The extraction time may normally be about 30 minutes to 3 hours. The extraction may be carried out in multiple batches, and stirring may be performed as necessary during the extraction. Extraction may be carried out not only in a batch manner but also in a countercurrent multi-stage manner.

After extraction, separate the extract. This separation may be carried out by means such as squeezing or filtration, and may also be replaced with fresh water, aqueous ethanol, or the like.

After the extract is separated, it may be washed if necessary and used as a food material as it is, or it may be heated and dried under normal pressure or reduced pressure and used as it is or pulverized to be used as a food material.

[Effect]

The use of the food material obtained by the method of the present invention is not particularly limited, but it can be added at high levels to various confectioneries, rice cakes, smoked products, etc.

By extracting with an ethanol concentration of 20 to 100 ml, the starting body components such as saponins and isoflavonoids and odor components are extracted, while most of the proteins, fats, sugars, fibers, etc. are not extracted from the food material. remain inside.

〔Example〕

Example 1 11 times the amount by weight of aqueous ethanol of various concentrations was added to dried tofu okara, stirred and filtered for 1 hour at a temperature near the respective boiling points, and then washed with the same concentration and amount of cold aqueous ethanol. Dry. Table 1 shows the analysis results of the treated okara obtained.

(Note)■. The analytical values in Table 1 indicate the moisture free base content.

2. The glycoside index in Table 1 shows the analysis value of gloss saponin I, which has the highest content among the glycosides of okara, as a representative value.

The analysis was performed using the following method.

1. Protein: Kjeldahl method (conversion staff @5.71) 2.
Fat content: Soxhlet extraction method 3, Fiber 11TF: Hennelberg Stormann improved method 4, Ash content: Direct ashing method 5, Total sugar content: 1oo-c protein + fat content, ash content, fiber content) 6. Shiny saponin I: High speed Liquid chromatography method (
HPLC method) Example 2 100% ethanol 60j1 for 30kg of tofu okara (moisture 82%)! ,! :30 ml of ethanol with a volume ratio of 70% was added, and the mixture was stirred at 82°C for 1 hour. This was then filtered, washed with 120i of cold 70% ethanol, and dried to obtain 4.81 kg of treated okara. The analytical values of this product are shown in Table 2.

Table 2 Table 3 (Notes) 1. The analytical values in Table 2 indicate the content of water-free basis.

2. The glycoside index in Table 2 shows the analytical value of gloss saponin (■), which has the highest content of okara glycosides, as a representative value.

100 g of treated okara obtained in this example, 500 d of water,
200g of sand Ff, 3 eggs, fish paste! ! 250 g and a little salt were added, molded into a kamaboko shape, wrapped in a dish towel, and steamed at high temperature for 1 hour to prepare bean kamaboko. At the same time, tofu kamaboko was similarly prepared using okara without ethanol treatment, and a comparative sensory test was conducted between the two. The results are shown in Table 3.

(Note) The preference test is a 5-point evaluation with n = 10, 10:
Most delicious, 7: Delicious, 5: Average, 3: Bad, 0:
It was evaluated using the worst evaluation criteria.

Add 2 eggs, 50 g of flour, and 200 d of water to 50 g of treated okara obtained in this example to make tempura batter, then divide it into kakiage of shredded carrots and burdock root, and small Shimejitake mushrooms and coat with batter. Tempura was made by thinly slicing pumpkin and tempura coated with batter, and a sensory test was conducted to compare it with tempura made using okara that was not treated with ethanol. The results are shown in Table 4.

Table 4: 1 fried tofu (oil removed) cut into thin strips, 50 g of carrots cut into strips, 100 g of daikon radish, 5 g of dried shiitake mushrooms, 30 g of chopped green onions, 1 bamboo wheel and 10 g of dashi stock
00m and boiled until soft.

This was seasoned with 80 g of miso, and 30 g of treated okara obtained in this example was added for about 5 minutes to prepare Unohana juice. Unohana juice was similarly prepared using untreated okara that was not treated with ethanol, and a comparative sensory test was conducted. The results are shown in Table 5.

Table 5 [Effects of the Invention] By the method of the present invention, most of proteins, fats, sugars, and fibers remain in the okara tissue without being extracted, and 95% of glycoside components such as saponins and isoflavonoids % or more is removed, so the resulting okara has no unpleasant taste. In addition, the obtained okara has no okara odor, and the foods made using it do not have any okara odor.Furthermore, the okara obtained has no unpleasant taste or okara odor, so it can be used in sweets, rice cakes, smoked products, etc. It can be added at high levels to products such as products, increasing the water retention properties of these products and keeping them soft for a long time. In addition, ethanol replaces or desorbs the water that is strongly adsorbed in the okara tissue, making it easy to remove water from the okara tissue, making drying extremely easy, and the bactericidal power of ethanol prevents rot. Things make me blush. As a result of these efforts, we will be able to pave the way for the large-scale use of okara, which has not been possible in the past.

Claims (1)

[Claims] Add ethanol or water-containing ethanol to okara:
A method for producing a food material from okara, characterized by adding water so that the volume ratio is within the range of 20:80 to 80:20, performing an extraction process, and separating the extract liquid.