JPH0431661B2 - - Google Patents
Info
- Publication number
- JPH0431661B2 JPH0431661B2 JP59016654A JP1665484A JPH0431661B2 JP H0431661 B2 JPH0431661 B2 JP H0431661B2 JP 59016654 A JP59016654 A JP 59016654A JP 1665484 A JP1665484 A JP 1665484A JP H0431661 B2 JPH0431661 B2 JP H0431661B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- raw material
- okara
- vegetable oil
- feed
- 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
- 239000003921 oil Substances 0.000 claims description 21
- 235000019198 oils Nutrition 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000010775 animal oil Substances 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 230000006835 compression Effects 0.000 claims 1
- 238000007906 compression Methods 0.000 claims 1
- 230000002366 lipolytic effect Effects 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000011946 reduction process Methods 0.000 claims 1
- 239000003925 fat Substances 0.000 description 5
- 235000013527 bean curd Nutrition 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Fodder In General (AREA)
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
本発明はオカラから食品素材及び飼料を製造す
る方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing food materials and feed from okara.
従来、オカラは大半は廃棄される他そのまま食
品として供せれたり、又はそのまま若しくは乾燥
して飼料に供せられたりするが、オカラ自体70％
〜90％の水分を含有すると共に、油脂分及び油脂
分解酵素を有するため、長期間放置した場合には
油脂の分解により異臭を出すと共に、苦み、渋味
などの味覚を左右し、時として消化障害を生起せ
しめることがあり、オカラを長期保存の後、食品
素材及び飼料として利用することが困難であつ
た。 Traditionally, okara is mostly discarded, served as food, or used as feed either as is or dried, but 70% of okara itself is
Contains ~90% water, as well as fats and oils and fat-degrading enzymes, so if left for a long time, the decomposition of fats and oils will produce a strange odor, affect tastes such as bitterness and astringency, and sometimes cause indigestion. It has been difficult to use okara as a food material or feed after long-term storage.
本発明では、オカラを密閉容器中で動物油、植
物油を熱媒体として減圧加熱処理してオカラ中の
水分を脱水すると共に、オカラ中の油脂分解酵素
を失活せしめることにより、長期保存の際に、悪
臭の発生がなく、また苦み、渋味等を生起せず、
また消化障害の恐れもないオカラから食品素材及
び飼料を製造する方法を提供せんとするものであ
る。 In the present invention, okara is heat-treated under reduced pressure in a closed container using animal oil or vegetable oil as a heat medium to dehydrate the water in okara and to deactivate fat-degrading enzymes in okara, so that during long-term storage, It does not generate any bad odor, nor does it cause bitterness, astringency, etc.
It is also an object of the present invention to provide a method for producing food materials and feed from okara without the risk of digestive disorders.
本発明の実施例を説明すると、まず、密閉容器
たる4.5m3のクツカー中に動物油、植物油、魚油、
鶏油等の単一油又は混合油を収納し、クツカーの
ジヤケツト部に圧入した蒸気により油を加熱する
ものであり、油温を約80℃〜120℃前後で加熱し
ておく。次にこの加熱油中に原料たるオカラ1000
Kgを投入して浸漬せしめて、クツカーを閉塞す
る。 To explain the embodiment of the present invention, first, animal oil, vegetable oil, fish oil,
It stores a single oil such as chicken oil or a mixture of oils, and heats the oil using steam that is pressurized into the jacket of the jacket, and the oil temperature is kept at about 80°C to 120°C. Next, 1000 okara ingredients, which are raw materials, are added to this heated oil.
Kg is added and immersed to close the cap.
次に加熱油の油温を約80℃〜120℃前後に保持
しながらクツカー内を攪拌し、かつクツカー内を
減圧する。 Next, the temperature of the heated oil is maintained at about 80°C to 120°C while stirring inside the cupper, and the pressure inside the cupper is reduced.
かかる減圧処理は、原料浸漬後の初期10〜15分
程度は小さい減圧条件下、即ち、10〜20mmHgの
減圧下で、油の加熱により原料のオカラ中の水分
の蒸散を促して脱水を図り、次いで大きい減圧即
ち650〜750mmHg程度の減圧下、略真空に近い状
態で約10〜15分程にて含水率３〜６％前後にまで
脱水する。かかる油中での減圧加熱により、加熱
油はオカラの内部にまで浸透し、オカラ中の水分
と置換されオカラ中の水分の脱水を円滑に行わし
めると共に、オカラ中の油脂分解酵素を失活せし
められるものである。 In this depressurization treatment, for the initial 10 to 15 minutes after immersing the raw material, under a small reduced pressure condition, that is, 10 to 20 mmHg, the oil is heated to promote evaporation of water in the raw okara to dehydrate it. Next, the material is dehydrated under a large reduced pressure, that is, about 650 to 750 mmHg, in a nearly vacuum state for about 10 to 15 minutes to a water content of about 3 to 6%. By heating under reduced pressure in the oil, the heated oil penetrates into the inside of the bean curd and replaces the water in the bean curd, facilitating dehydration of the moisture in the bean curd and deactivating fat-degrading enzymes in the bean curd. It is something that can be done.
次に、前記減圧加熱処理したオカラをクツカー
から取出し、これを圧搾装置としてのスクリユー
プレス機等により物理的に圧搾し、又は遠心分離
機により遠心分離して油を分離し除去し、必要に
応じてノーマルヘキサン等の脱油剤で脱油した
後、粉砕し、食品素材としての増料剤又は飼料と
するものである。 Next, the okara subjected to the vacuum heat treatment is taken out of the squeezer, and is physically squeezed using a screw press or the like as a squeezing device, or centrifuged using a centrifugal separator to separate and remove the oil. After removing the oil with an oil removing agent such as normal hexane, it is crushed and used as a food additive or feed.
本発明によれば、オカラを減圧条件下で加熱油
を熱媒体として加熱処理したので、加熱油がオカ
ラ中に浸透し、同加熱油がオカラ中の水分と置換
されると共に、オカラ中の脂肪分解酵素が完全に
失活し、脱水処理を円滑に行いうると共に、最終
製品を長期保存した際に、製品中の油脂が分解せ
ず、従つて、油脂の分解によつて生起する悪臭の
発生、苦味、渋味等の味覚、消化障害等を防止で
き、またオカラ中に含まれた植物性タンパク質、
その他の栄養素も凝固安定して流出することなく
保持されるので、長期保存が可能であり、栄養価
が高い食品素材及び飼料を提供しうるという効果
がある。 According to the present invention, since the okara is heat-treated under reduced pressure using heated oil as a heat medium, the heated oil permeates into the okara and replaces the moisture in the okara, and the fat in the okara. The degrading enzymes are completely inactivated, allowing smooth dehydration treatment, and when the final product is stored for a long period of time, the fats and oils in the product do not decompose, resulting in the generation of bad odors caused by the decomposition of fats and oils. , can prevent tastes such as bitterness and astringency, and digestive disorders, and the vegetable protein contained in okara,
Other nutrients are also coagulated stably and retained without leaking out, so long-term storage is possible and food materials and feeds with high nutritional value can be provided.
Claims (1)
油、植物油に原料としてのオカラを投入し、動物
油、植物油の油温を加減しつつ、密閉容器内を減
圧しながら加熱された動物油、植物油を熱媒体と
して攪拌加熱し、しかも初期減圧過程においては
小さい減圧下で加熱し、次いで大きい減圧を行う
ことにより、原料中の水分を脱水せしめると共
に、原料中の油脂分解酵素を失活せしめ、次いで
密閉容器から取出した原料を圧縮又は遠心分離に
より油を分離した後、粉砕することを特徴とする
オカラから食品素材及び飼料を製造する方法。1 In a closed container, okara as a raw material is added to indirectly heated animal oil or vegetable oil, and while adjusting the oil temperature of the animal oil or vegetable oil, the heated animal oil or vegetable oil is used as a heat medium while reducing the pressure inside the closed container. By stirring and heating, heating under a small vacuum during the initial pressure reduction process, and then applying a large vacuum, the water in the raw material is dehydrated and the lipolytic enzymes in the raw material are inactivated, and then the raw material is removed from the sealed container. A method for producing food materials and feed from okara, which comprises separating the oil from the raw material by compression or centrifugation, and then pulverizing the raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59016654A JPS60160854A (en) | 1984-01-31 | 1984-01-31 | Preparation of food raw material and feed from bean curd refuse |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59016654A JPS60160854A (en) | 1984-01-31 | 1984-01-31 | Preparation of food raw material and feed from bean curd refuse |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60160854A JPS60160854A (en) | 1985-08-22 |
| JPH0431661B2 true JPH0431661B2 (en) | 1992-05-27 |
Family
ID=11922327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59016654A Granted JPS60160854A (en) | 1984-01-31 | 1984-01-31 | Preparation of food raw material and feed from bean curd refuse |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60160854A (en) |
-
1984
- 1984-01-31 JP JP59016654A patent/JPS60160854A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60160854A (en) | 1985-08-22 |
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