JPH04299958A - Production of water-insoluble and hardly digestible fiber - Google Patents

Abstract

PURPOSE:To produce edible water-insoluble and hardly digestible fiber, having a high nutritional value and preservable for a long period without causing deterioration in quality. CONSTITUTION:A lipase and a proteolytic enzyme are reacted with an aqueous suspension of bean-curd refuse and a water-insoluble fraction is separated from the resultant reaction product. The obtained water-insoluble fraction is washed with an aqueous solution containing a surfactant and a glucide hydrolase or the bean-curd refuse is washed with the aqueous solution containing the surfactant and the glucide hydrolase and then reacted the lipase and a proteolytic enzyme. A water-insoluble fraction is subsequently separated from the resultant reaction product.

Description

[Detailed description of the invention]

0001

FIELD OF INDUSTRIAL APPLICATION This invention relates to a method for producing highly pure water-insoluble, indigestible dietary fiber using okara as a raw material.

0002

[Prior art] Okara, which is a by-product when producing tofu and soy milk, contains a lot of nutritionally valuable ingredients, especially useful dietary fiber, but only a small portion of it is edible as Unohana. Currently, only a portion is used as feed for livestock, and the majority is discarded. This is because okara easily spoils because it contains a lot of water, and because it contains a lot of unsaturated fatty acids, its quality deteriorates quickly due to oxidation, making it difficult to use.

[0003] As an attempt to use okara itself in food, the invention of JP-A No. 55-42562 (method for producing fried tofu) and the invention of JP-A-59-210862 (method for producing dietary fiber-enriched soymilk) were developed. ), JP-A-60-137257
Invention of No. 1 (method for producing dietary fiber-enriched soymilk), invention of JP-A-61-166375 (method for producing tofu),
Invention of JP-A-62-111646 (method for manufacturing processed food materials), invention of JP-A-2-53450 (Chinese noodles), invention of JP-A-2-119740 (bread with okara), The invention of JP-A-2-265451 (soybean fibrous material) and the like are disclosed.

[0004] On the other hand, examples of enzyme-treated okara and its use in food include the invention of JP-A-63-169973 (a method for producing beverages) and the invention of JP-A-63-273448 (a method for producing fibrous Method for producing food materials), JP-A-1-153
Invention of Publication No. 056 (method for producing whole grain tofu), JP-A-2-
The invention (noodles) of Publication No. 97360 is disclosed.

[0005]

[Problem to be solved by the invention] JP-A-55-4256
Publication No. 2, JP-A-59-210862, JP-A-6
0-137257, JP 61-166375, JP 62-111646, JP 2-5
In the inventions of JP-A No. 3450, JP-A No. 2-119740, and JP-A No. 2-265451, okara is used as it is as a dried product, a pulverized product, or a high-pressure homogenizer-processed product. The invention does not include a technical concept for producing highly pure water-insoluble and indigestible fibers.

[0006] In the invention disclosed in JP-A-2-119740, "dried okara powder with a moisture content of 5% or less mixed with a digestive enzyme of 0.2 to 4.0 protease units per gram of protein content" is used to make bread. After drying the okara, a papaya-derived enzyme solution is sprayed onto it, and the final moisture content is reduced to less than 5% (by weight, the same applies hereafter unless otherwise specified). Judging from the fact that dried okara powder containing digestive enzymes is taken out, it is clear that the proteins in the okara have not been broken down.

[0007] The invention disclosed in JP-A-63-169973 is ``a method for producing a beverage characterized by treating okara with a polysaccharide-degrading enzyme and then subjecting it to a homogenizer.'' However, the enzyme used does not decompose polysaccharides. Since there is only an enzyme that does this, proteins and lipids remain as they are, and there is no disclosure of a technical concept for separating water-insoluble and indigestible fibers. Unexamined Japanese Patent Publication 1986-
The invention disclosed in Publication No. 273448 is characterized in that after okara is processed using a proteolytic enzyme, a lipid-degrading enzyme, and a carbohydrate-degrading enzyme (either singly or in combination), the okara is fed into an extruder for texturing and drying. A method for producing a fibrous food material that uses a proteolytic enzyme, a lipid-degrading enzyme, or a carbohydrate-degrading enzyme alone (the examples include only examples in which a carbohydrate-degrading enzyme is used alone, (There is no specific explanation of the use of proteolytic enzymes or lipolytic enzymes), so it is clear that the purpose is not to manufacture fibers, and the product after extruder processing contains large amounts of protein and lipids. However, there is no disclosure of a technical concept for separating water-insoluble and indigestible fibers.

[0008] The invention of Japanese Patent Application Laid-Open No. 1-153056 is
The raw material is dehulled soybeans, which are soaked and then ground with water in a micron grinder to produce soy milk. The resulting soymilk is steamed and filtered through a filter to remove insoluble matter from 70% water content.
Whole soy milk is maintained at a temperature of 30 to 75 degrees Celsius within a flowable range of about 95%, treated with a fiber-degrading enzyme such as hemicellulase or pectinase, and mixed with pre-filtered soy milk to make it soluble. "Whole grain tofu is made by adding a coagulant to this soy milk," but no enzymes other than fiber-degrading enzymes are used, and there is no disclosure of the technical idea of separating water-insoluble and indigestible fibers.

[0009] The invention of JP-A-2-97360 is ``noodles containing steamed soybean hulls (okara is exemplified) treated with fibrinolytic enzyme and/or pectin/hemicellulose-degrading enzyme.'' Also in this invention, no enzyme other than fibrinolytic enzyme is used, and there is no disclosure of a technical concept for separating water-insoluble and indigestible fibers. As described above, the technical concept of producing highly pure water-insoluble, indigestible fiber using okara has not been previously known.

[0010] This invention was made in view of the above-mentioned circumstances, and uses okara as a raw material to economically and easily produce products with high purity, good preservability, and edibility by a method previously unknown. The purpose of this invention is to provide a method for producing water-insoluble, indigestible fiber.

[0011]

[Means for Solving the Problems] In order to solve the above-mentioned problems, the present invention is directed to treating an aqueous suspension of okara with a lipolytic enzyme and a protease, and using the resulting reaction solution as a water-insoluble Provided is a method for producing water-insoluble, indigestible fibers, which comprises separating a fraction of the present invention and washing this fraction with an aqueous solution containing a surfactant and a carbohydrate-degrading enzyme.

[0012] Furthermore, the present invention provides a method for washing an aqueous suspension of okara with an aqueous solution containing a surfactant and a carbohydrate-degrading enzyme;
Provided is a method for producing water-insoluble, indigestible fibers, which is characterized in that a lipolytic enzyme and a proteolytic enzyme are then applied to separate a water-insoluble fraction from the resulting reaction solution. That is, the inventors of the present invention have proposed that by subjecting okara to enzyme (lipolytic enzyme and proteolytic enzyme) treatment and washing treatment, particularly washing treatment for removing lipids, or The present inventors have discovered that highly pure water-insoluble, indigestible dietary fiber can be easily obtained by carrying out a washing treatment to remove the above-mentioned substances, followed by an enzyme treatment similar to that described above, and have completed this invention.

[0013] The structure and effects of the present invention will be explained in more detail below. Okara, which is a by-product when producing tofu and soy milk, usually has a moisture content of about 80% and a pH of about 6.
However, in the present invention, it is desirable to suspend okara in water at a solid content of 2 to 10%. When preparing a suspension of bean curd lees at a predetermined concentration, dried bean curd lees or a mixture of dried bean curd lees and raw bean curd lees may be used. The pH of the okara water suspension is the optimum pH of the enzyme used.
It is desirable that the temperature be around H, and it can be adjusted by adding acid or alkali as necessary.

[0014] When a lipolytic enzyme and a proteolytic enzyme are allowed to act on the aqueous suspension of okara prepared in this way, these enzymes can be used in combination.
It is preferable to first act on a lipolytic enzyme and then act on a protease. Commercially available lipase can be used as the lipolytic enzyme. As the protease, various proteases, peptidases, or enzyme products containing these, such as papain, pepsin, trypsin, etc., can be used.

[0015] The temperature of the enzyme treatment is preferably around the optimum temperature of the enzyme. Enzyme treatment time is approximately 3 hours when using a mixture of lipolytic enzyme and proteolytic enzyme, and approximately 2 hours for lipolytic enzyme treatment and approximately 2 hours for proteolytic enzyme treatment when enzyme treatment is performed individually. It is. This enzyme treatment separates the lipids and proteins from the raw okara from the fibers. This enzyme treatment process does not use carbohydrate-degrading enzymes, so the carbohydrates in the okara are not broken down.

The water-insoluble fraction can be separated from the enzyme-treated reaction solution by conventional methods such as filtration and centrifugation. The water-insoluble fraction thus obtained has a lower lipid content and protein content (and water-soluble carbohydrate content) than the raw okara. However, some of the lipids and proteins are still bound or adsorbed to the water-insoluble fraction, and the purity of the fiber is about 27%.

Next, this water-insoluble fraction is washed with an aqueous solution containing a surfactant. At this time, in order to enhance the removal effect of lipids and proteins, a trace amount of glycolytic enzyme is added to this aqueous solution. coexist. This washing step improves the purity of the fibers. Since the product targeted by this invention is an edible fiber, the surfactant must be a food or a food additive, and specific examples include ABS-based, LAS-based, and higher alcohol-based surfactants. Nonionic surfactants are recommended. In this case, auxiliary agents such as polyphosphate and sodium sulfate, which are known to have an effect of enhancing the cleaning effect, may be used in combination. The coexisting carbohydrate-degrading enzyme is not used to completely decompose carbohydrates in the water-insoluble fraction until they become water-soluble, but is added to enhance the cleaning effect of the surfactant. An amount of about 0.1% based on the solid content of okara is sufficient. With this amount, almost no carbohydrate decomposition occurs during washing. Washing with an aqueous solution containing a surfactant and a carbohydrate degrading enzyme is performed once or several times as necessary. Next, wash thoroughly with water, dry if necessary, and use it as a product.

[0018] Also, in the present invention, unlike the above-mentioned method, the water suspension of okara is first subjected to a washing treatment to remove lipids, and then subjected to an enzyme treatment to decompose fats and proteins. You can also do it. That is, in the case of this method, a washing step similar to that performed on the water-insoluble fraction separated from the enzyme-treated reaction solution in the above method is first performed on the water suspension of okara, Increases fiber purity. Next, the okara that has undergone this washing process,
Lipolytic enzymes and proteolytic enzymes are added while still containing surfactants and carbohydrate degrading enzymes, or water is added to the water-insoluble matter obtained by solid-liquid separation and lipolytic enzymes and proteolytic enzymes are added. The suspension is subjected to lipolytic enzyme treatment and proteolytic enzyme treatment. In addition, the types of lipolytic enzymes and proteolytic enzymes used at that time, their treatment methods, separation of the water-insoluble fraction from the enzyme-treated reaction solution, drying process, etc. should be carried out almost the same as the above-mentioned method. Can be done.

[0019] Okara has a high moisture content, so it is easily spoiled, and since the fat contains a large amount of unsaturated fatty acids, quality deterioration due to oxidation is unavoidable, but in the method of this invention,
Since most of the lipids are removed during the manufacturing process, there is no risk of quality deterioration due to lipid oxidation, and the final product (fiber)
It also becomes extremely easy to dry. The soluble fraction obtained by separating the water-insoluble fraction is rich in soybean-derived amino acids and peptides, so it can be used as it is or after being dried for food or feed.

Next, test examples conducted to confirm the storage stability of water-insoluble, indigestible fibers obtained by each method of the present invention are shown below. Test Example 1 (1) Preparation of samples a) Sample of the present invention: Final product obtained in Example 1 b) Control sample: Dry product obtained in Reference Example 1 (2) Test method In a polypropylene container with a capacity of 1000 ml. The samples of the present invention and the control samples were each filled in an amount of 100 g, sealed tightly, the outside of the container was covered with aluminum foil to protect from light, and placed in an incubator at 37°C. Each sample was collected over time, from 5 men and 5 women, for a total of 10
For each item shown in Table 1 (color, aroma, flavor), the panelists were asked to rate each item (color, aroma, flavor) on a three-point scale based on the criteria listed in the evaluation criteria column, and the ratings were written in the evaluation points column for each of the three levels. Points were given to calculate the total evaluation score of the 10 panelists. The overall evaluation is edible if the total score is 121 or more, 120-51
A score of 50 points or less was considered edible depending on the purpose, and a score of 50 or less was considered unfit for consumption.

[0021]

[Table 1]

(3) Test results The results of this test are shown in Table 2. As is clear from Table 2, the control sample underwent strong browning after 14 days of storage, became unedible due to oily taste and bitterness, and lost its commercial value, whereas the present sample lost its commercial value even after 28 days of storage. There was no problem at all, with only slight browning and a slight oily taste, and it was confirmed that it was an excellent food material.

[0023]

[Table 2]

Test Example 2 (1) Preparation of Sample a) Invention Sample: Final Product Obtained in Example 4 b) Control Sample: Dry Product Obtained in Reference Example 2 (2) Test Method Described in Test Example 1 Tested using the same method as .

(3) Test results The results of this test are shown in Table 3. As is clear from Table 3, the control sample underwent strong browning after 14 days of storage, became unedible due to oily taste and bitterness, and lost its commercial value, whereas the present sample lost its commercial value even after 28 days of storage. There was no problem at all, with only slight browning and a slight oily taste, and it was confirmed that it was an excellent food material.

[0026]

[Table 3]

Next, the present invention will be explained in more detail with reference to Examples.

[0028]

[Example] Example 1 2000 ml of water was added to 1000 g of tofu okara (component analysis values are shown in Table 4) to adjust the solid content concentration to 6.3%, heat sterilized at 90°C for 10 minutes, and cooled. Then, 2 g of Lipase A Amano (manufactured by Amano Pharmaceutical Co., Ltd.) was added and kept at 45°C for 2 hours. Next, 2 g of Protease N (manufactured by Amano Pharmaceutical Co., Ltd.) was added and kept at 45°C for 2 hours. After the reaction was completed, the reaction solution was 65℃
The enzyme was inactivated by holding for 30 minutes, and the resulting reaction solution was filtered through a 120-mesh filter cloth to obtain approximately 950 g of intermediate product.
(The component analysis values of this intermediate product were as shown in Table 4). 500 g of the above intermediate product was treated with nonionic surfactants Rubbing KL (trademark, manufactured by Kao Corporation) and Viscozyme (trademark, manufactured by Novo Nordisk) at 0.3% each.
1000 m of aqueous solution containing at concentrations of % and 0.01%
The mixture was immersed in 45°C for 30 minutes with stirring, and then filtered through a 120-mesh filter cloth to separate the insoluble fraction. To the obtained insoluble fraction, 1000 ml of a nonionic surfactant and enzyme-containing aqueous solution having the same component concentrations as above was added again, and the mixture was maintained at 45° C. for 30 minutes while stirring. Then, it was filtered through a 120 mesh filter cloth to separate the insoluble fraction,
The steps of adding 1000 ml of tap water to the obtained insoluble fraction, washing with stirring, and filtering and separating were repeated three times, and the obtained insoluble fraction was dried at 90° C. for 1 hour to obtain about 90 g of the final product. Ta.

The component analysis values of this final product are shown in Table 4. The analysis of moisture, protein, lipid, and ash, as well as the analysis of carbohydrates and fiber, is based on "Milk and Dairy Products Inspection (Dairy Technology Course Vol. 5)" edited by the Dairy Technology Course Editorial Committee.
”, p. 30 (1960, Asakura Shoten), and the method described in “New Food Industry”, Vol. 31, No. 5, p. 1 (1989).

[0030]

[Table 4]

Example 2 3000 ml of water was added to 1000 g of the same okara as in Example 1 to adjust the solid content concentration to 4.7%, and the pH was adjusted to 7.5 by adding 10% aqueous sodium hydroxide solution. 80
Heat sterilize at ℃ for 10 minutes, cool to 35℃, and add Lipase M
Add 3 g of Amano (trademark, manufactured by Amano Pharmaceutical Co., Ltd.) and heat to 35°C for 2 hours.
3 g of Pancreatin F (trademark, manufactured by Amano Pharmaceutical Co., Ltd.) was added, kept at 35°C for 2 hours, and then heated and held at 65°C for 30 minutes to inactivate the enzyme. 3000 rpm using RD-20W)
The mixture was centrifuged for 5 minutes to obtain about 950 g of an intermediate product. 950 g of this intermediate product was rubbed with KL (trademark, manufactured by Kao Corporation).
and Celluclast (trademark, manufactured by Novo Nordisk) were immersed in 2000 ml of an aqueous solution containing 0.3% and 0.03%, respectively, held at 45°C for 30 minutes with stirring, and centrifuged in the same manner as above. Add 2000 ml of tap water to the obtained water-insoluble fraction, wash with stirring, and repeat the steps of centrifugation twice. The obtained water-insoluble fraction is dried at 90°C for 1 hour to give a final product of about 150 g. I got it.

The final product obtained was analyzed in the same manner as described in Example 1. The results are shown in Table 5.

[0033]

[Table 5]

Example 3 1,500 ml of water was added to 1,500 g of the same bean curd as in Example 1 to adjust the solid content concentration to 7.6%, heat sterilized at 90°C for 10 minutes, cooled to 45°C, and treated with lipase A. 4 g of Amano (trademark, manufactured by Amano Pharmaceutical Co., Ltd.) and 4 g of Protease N (trademark, manufactured by Amano Pharmaceutical Co., Ltd.) were added at the same time and kept at 45°C for 3 hours. After the reaction was completed, the reaction solution was heated at 65°C for 30 minutes to remove the enzyme. The resulting enzyme-treated solution was filtered through a 120-mesh filter cloth to separate the insoluble fraction, resulting in an intermediate product of about 950
I got g. 950 g of this intermediate product was immersed in 2000 ml of an aqueous solution containing Rubbing KL (trademark, manufactured by Kao Corporation) and Viscozyme (trademark, manufactured by Novo Nordisk) at concentrations of 0.4% and 0.02%, respectively, and stirred. While 4
Hold at 5°C for 50 minutes, filter through 120 mesh filter cloth to separate the insoluble fraction, and add 2 ml of tap water to the separated water-insoluble fraction.
Add 000ml, stir and wash, filter as above,
This process was repeated twice, and the resulting water-insoluble fraction was dried at 90° C. for 1 hour to obtain about 150 g of the final product.

The final product obtained was analyzed by the same method as described in Example 1. The results are shown in Table 6.

[0036]

[Table 6]

Example 4 2000 ml of water was added to 1000 g of the same okara as in Example 1 to adjust the solid content concentration to 6.3%, and the pH was adjusted to 5.0 with 10% hydrochloric acid, and the mixture was heated at 90°C. Heat sterilize for 10 minutes, cool to 45°C, and rub with nonionic surfactant K.
8 g and 2 g of L (trademark, manufactured by Kao Corporation) and Viscozyme (trademark, manufactured by Novo Nordisk) were added, respectively.
The mixture was stored at 45° C. for 30 minutes with stirring and filtered through a 120 mesh filter cloth to separate the insoluble fraction. Add 2000 ml of tap water to the obtained insoluble fraction, add 10% aqueous sodium hydroxide solution to the suspension to adjust the pH to 7.5, add 2 g of Lipase A Amano (manufactured by Amano Pharmaceutical Co., Ltd.), and add 45 ml of tap water. ℃ for 2 hours and further protease N (manufactured by Amano Pharmaceutical Co., Ltd.) 2
After the reaction, the reaction solution was kept at 65℃ for 30 minutes to inactivate the enzyme, and the resulting reaction solution was filtered through a 120 mesh filter cloth to remove the insoluble fraction. 2,000 ml of tap water was added to the obtained insoluble fraction, washed with stirring, filtered and separated three times, and the obtained insoluble fraction was dried at 90°C for 1 hour to produce a product. Approximately 110
I got g.

The product obtained was analyzed in the same manner as described in Example 1. The results are shown in Table 7.

[0039]

[Table 7]

Example 5 3000 ml of water was added to 1000 g of the same okara as in Example 1 to adjust the solid content concentration to 4.7%, and 10% hydrochloric acid was added to adjust the pH to 5.0. Heat sterilize at ℃ for 10 minutes, cool to 40℃, rub KL (trademark, manufactured by Kao Corporation) and Celluclast (trademark, manufactured by Novo Nordisk).
Add 12g and 4g of
It was kept at ℃ for 30 minutes. The mixture was then centrifuged at 3000 rpm for 5 minutes using a centrifuge (RD-20W manufactured by Tomy Seiko Co., Ltd.). Add 2000ml of tap water to the obtained insoluble fraction.
10% aqueous sodium hydroxide solution was added to the suspension to adjust the pH to 7.5, 3 g of Lipase M Amano (trademark, manufactured by Amano Pharmaceutical Co., Ltd.) was added, the suspension was kept at 40°C for 2 hours, and the suspension was further heated to a pH of 7.5. Add 3 g of creatine F (trademark, manufactured by Amano Pharmaceutical Co., Ltd.) and maintain at 40°C for 2 hours. After the reaction is complete, heat the reaction solution to 65°C.
Heat and hold for 30 minutes to inactivate the enzyme, then centrifuge (
Manufactured by Tomy Seiko. 3000rp using RD-20W)
Centrifugation was performed for 5 minutes at m, to obtain a water-insoluble fraction. The process of adding 2000 ml of tap water to the obtained water-insoluble fraction, stirring and washing, and centrifuging was repeated twice, and the obtained water-insoluble fraction was
It was dried at 0° C. for 1 hour to obtain about 110 g of product.

The product obtained was analyzed in the same manner as described in Example 1. The results are shown in Table 8.

[0042]

[Table 8]

Example 6 1,500 ml of water was added to 1,000 g of the same bean curd as in Example 1 to make the solid content concentration 7.6%, and the pH was adjusted with 10% hydrochloric acid.
Adjust to 5.0, heat sterilize at 90℃ for 10 minutes,
The mixture was cooled to 45° C., and 10 g and 3 g of Rubbing KL (trademark, manufactured by Kao Corporation) and Viscozyme (trademark, manufactured by Novo Nordisk) were added, respectively, and maintained at 45° C. for 30 minutes while stirring. Next, a 10% aqueous sodium hydroxide solution was added to this suspension to adjust the pH to 7.5, and 4 g of Lipase A Amano (trademark, manufactured by Amano Pharmaceutical Co., Ltd.) and 4 g of Protease N (trademark, manufactured by Amano Pharmaceutical Co., Ltd.) were added. The enzyme was added at the same time and kept at 45°C for 3 hours. After the reaction was completed, the reaction solution was heated at 65°C for 30 minutes to inactivate the enzyme. The resulting enzyme-treated solution was filtered through a 120 mesh filter cloth to remove the insoluble matter. The minutes were separated. 2000 ml of tap water was added to the separated water-insoluble fraction, washed with stirring, and filtered in the same manner as above. This process was repeated twice, and the resulting water-insoluble fraction was
It was dried at 0° C. for 1 hour to obtain about 110 g of product.

The product obtained was analyzed by the same method as described in Example 1. The results are shown in Table 9.

[0045]

[Table 9]

Reference Example 1 (Preparation of the control sample used in Test Example 1) Using 1000 g of the same okara as used in Example 1, about 950 g of an intermediate product was obtained in the same manner as in Example 1. Add 2000 ml of tap water to this, wash with stirring, and separate the water-insoluble fraction three times.
After drying for hours, about 180 g of dried product was obtained.

When the obtained dried product was analyzed by the same method as described in Example 1, the results shown in Table 10 were obtained.

[0048]

[Table 10]

Reference Example 2 (Preparation of Control Sample Used in Test Example 2) A sample was prepared in which the treatment with Lambing KL and Viscozyme of Example 4 was not carried out, but the treatment with Lipase A Amano and Protease N was carried out. That is, 2000 ml of tap water was added to 1000 g of the same okara used in Example 1, and a 10% aqueous sodium hydroxide solution was added to the suspension.
H was adjusted to 7.5, 2 g of Lipase A Amano (manufactured by Amano Pharmaceutical Co., Ltd.) was added, and the mixture was kept at 45°C for 2 hours. Furthermore, 2 g of Protease N (manufactured by Amano Pharmaceutical Co., Ltd.) was added and kept at 45°C for 2 hours. . After the reaction, the reaction solution was kept at 65°C for 30 minutes to inactivate the enzyme, and the resulting reaction solution was filtered through a 120 mesh filter cloth to separate the insoluble fraction. The steps of adding 2000 ml of tap water, washing with stirring, and filtering and separating were repeated three times, and the resulting insoluble fraction was incubated at 90°C for 1
After drying for hours, about 110 g of dried product was obtained.

When the obtained dried product was analyzed by the same method as described in Example 1, the results shown in Table 11 were obtained.

[0051]

[Table 11]

Reference Example 3 (Example of use of fibers obtained by the method of the present invention) Bread making raw materials in the proportions listed in Table 12 were prepared using a commercially available home bread maker (National Home Bakery SD-B).
T2 (manufactured by Matsushita Electric Co., Ltd.) was used to make a prototype of bread according to the instruction manual. The prototype bread is water-insoluble and made from okara.
Contains approximately 0.5% indigestible fiber (dry weight equivalent), flavor,
The texture was also good.

[0053]

[Table 12]

Reference Example 4 (Example of use of fibers obtained by the method of the present invention) The cookie ingredients in the proportions listed in Table 13 were mixed well in a stainless steel bowl, rolled out to a thickness of 4 mm, and cut with a round cutting die No. 7. I cut it out. This was baked in an oven at 180°C for 10 minutes to make a prototype cookie. The prototype cookies contained approximately 1.0% (dry matter equivalent) of water-insoluble, indigestible fiber derived from okara, and had good flavor and texture.

[0055]

[Table 13]

[0056]

[Effects of the Invention] As explained in detail above, the method of the present invention provides the following effects. (1) Water-insoluble, indigestible fiber with high nutritional value can be obtained. (2) It is possible to obtain water-insoluble, indigestible fibers that can be stored for a long time and do not cause quality deterioration.

Claims (2)

[Claims] Claim 1: A water suspension of okara is treated with lipolytic enzymes and proteolytic enzymes, a water-insoluble fraction is separated from the resulting reaction solution, and this fraction is treated with surfactants and carbohydrates. A method for producing water-insoluble, indigestible fiber, which comprises washing with an aqueous solution containing a degrading enzyme. Claim 2: An aqueous suspension of okara is washed with an aqueous solution containing a surfactant and a carbohydrate-degrading enzyme, and then a lipolytic enzyme and a proteolytic enzyme are applied, and the resulting reaction solution is extracted from the resulting reaction solution. A method for producing water-insoluble, indigestible fiber, which comprises separating a fraction of.