JPH08214813A - De-fatted bean-curd refuse and its production - Google Patents

Abstract

PURPOSE: To obtain a de-fatted bean-curd refuse readily mixable with other food ingredients by de-granulating de-fatted bean-curd refuse by grinding and adding water to the ground material of the de-fatted bean-curd refuse to make into a high-viscosity liquid containing hydrates of water-soluble polysaccharides. CONSTITUTION: De-fatted bean-curd refuse is de-granulated by at least one means of grinding, cutting, mashing and crushing. Water-soluble polysaccharides contained in substances between fibers are released into water by added water added before or after the grinding and hydrated to give the objective de-fatted bean-curd refuse as a high-viscosity liquid containing the cut de-fatted bean-curd refuse fibers and the hydrates of water-soluble polysaccharides.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed product of defatted okara, a method for producing the same, and a method for producing a food using the processed product of defatted okara.

[0002]

2. Description of the Related Art Defatted okara, which is the residue obtained by extracting soybean oil and soybean protein from soybeans,
It has been used as a fertilizer, but its utilization rate is low, and it is highly susceptible to corrosion and has a high water content (about 80%).
%), So most of them are now treated as industrial waste. However, defatted okara itself contains about 30% protein and about 65% dietary fiber per solid content, and is nutritionally excellent. Therefore,
It is too deficient to use defatted okara as industrial waste, and its advanced utilization, especially applied research to food, is desired.

[0003]

An object of the present invention is to provide a defatted okara processed product suitable for using defatted okara as a material for food processing, a method for producing the same, and a method for producing a food product using the defatted okara processed product. Especially.

[0004]

[Means for Achieving the Purpose] According to the study by the present inventors, by utilizing dietary fiber such as pectin contained in defatted okara to utilize defatted okara as a material for food processing. It became possible to make a suitable processed product of defatted okara, and at that time, the water-soluble polysaccharide contained between the fibers in the defatted okara (defatted okara fiber) was used as a matrix for cellulose and hemicellulose. It has been revealed that it is extremely important to liberate the hydrate and hydrate it.
Therefore, when the processed product of defatted okara of the present invention is produced, it is necessary to add water so that the water-soluble polysaccharide released from between fibers is combined with sufficient free water.

That is, the defatted okara is crushed by a single or combined means such as grinding, cutting, crushing, crushing, etc., and water is added before or after the crushing, so that water-soluble substances existing as interfiber substances are present. The present inventors have found that the polysaccharide is released into water and hydrated to obtain a processed product of defatted okara having a high viscosity, and the present invention has been completed.

The defatted okara processed product of the present invention comprises a highly viscous liquid containing cut defatted okara fibers and a hydrate of a water-soluble polysaccharide released between the defatted okara fibers. It is what

The degreased okara processed product of the present invention is not simply a degreased okara lump crushed into fine particles as described above, but the matrix-shaped fibers are unraveled and present as interfiber substances in the matrix. It consists of a highly viscous liquid that is hydrated by releasing the water-soluble polysaccharides that were present. The term "liquid" is used herein in a broad sense and includes paste and the like. That is, the processed product of defatted okara of the present invention has a higher water content than before processing, the viscosity is improved as a result of this hydration treatment, and the property is fluid. By mixing with other food materials, it can be used for various purposes.

Therefore, the defatted okara processed product of the present invention does not necessarily have to be finely pulverized (about 100 microns or less), and the fibers in the defatted okara are unraveled, and the water-soluble polysaccharide as an interfiber substance in the matrix. By releasing and hydrating, the purpose is achieved. That is, the processed product of defatted okara of the present invention shows a marked improvement in texture even if the fibrous substance having a fiber length of 100 to 500 microns remains.

The degreased okara processed product thus obtained usually has a viscosity of about 1 × 10 ^{4 to} 20 × 10 ⁴ centipoise (room temperature), but is subjected to heat treatment such as retort sterilization and continuous heat sterilization treatment. And a processed product with higher viscosity can be obtained. Even when subjected to such a heat treatment, the degreased okara processed product of the present invention is unlikely to be browned and maintains a high whiteness. The one whose viscosity has been further increased by the above heat treatment is also one of the degreased okara processed products of the present invention.

Furthermore, the processed product of defatted okara of the present invention may contain seasonings and / or edible oils and fats as optional components. As seasonings, amino acid-based, nucleic acid-based,
Examples thereof include seasonings such as succinic acid type, and the seasonings can be appropriately added within the range of approximately 1 to 30 wt%. Examples of edible oils and fats include vegetable oils (salad oil, palm oil, corn oil, rapeseed oil, safflower oil, sesame oil), butter, hydrogenated fish oil, etc., and the edible oils and fats are appropriately added within the range of 2-3 wt%. It is possible.

According to the present invention, the above-mentioned degreased okara processed product is produced by the following methods (A) and (B). Method (A) A method of producing a defatted okara processed product composed of a highly viscous liquid by adding water to the defatted okara and subjecting the water-soluble polysaccharide to hydration by subjecting to a deflocculation treatment involving the release of interfiber substances.

Method (B) The degreased okara is subjected to a deflocculation treatment involving the release of interfiber substances after the addition of water or water, and then water is added,
A method for producing a defatted okara processed product made of a highly viscous liquid by hydrating a water-soluble polysaccharide by stirring.

First, the method (A) will be described. Although the defatted okara has a high water content (about 80%), the amount of free water adhering to the defatted okara is very small and very high. Therefore, in the method (A), free water is supplied by adding, for example, 30 to 400% by weight of the defatted okara to the defatted okara, and then pulverization treatment is performed. In this disintegration treatment, it is desirable that the degreased okara be first subjected to a fine treatment and then the disintegration treatment. Here, the term "refining treatment" means that the shape of the degreased okara particles is reduced by cutting (here, cutting is a broad concept including crushing in addition to narrow cutting). In addition, "deflocculation treatment" refers to the process of degreasing okara between fibers by grinding defatted okara (here, grinding is a broad concept that includes grinding in addition to narrowly grinding). It means disrupting its shape so that the water-soluble polysaccharides of are released from the matrix of water-insoluble fibers. That is, the water-soluble polysaccharide of the interfiber substance is released by this disintegration treatment, and this is combined (hydrated) with the hydrated free water to obtain the defatted okara processed product of the present invention composed of a highly viscous liquid. .
When the pulverization treatment is performed after the refinement treatment, 30 to 400% of the weight of the degreased okara used is used prior to the pulverization treatment.
Water may be newly added.

It should be noted that, in addition to sequentially performing the cutting of the fibers by the micronization treatment and the disintegration treatment for the purpose of releasing interfiber substances, the cutting, milling, and disintegration are performed simultaneously. The same effect can be obtained.

Next, the method (B) will be described. This method (B) is different from the method (A) only in that free water is supplied by adding a substantial amount of water after the disintegration treatment. That is, in the method (B), water is added without hydration or defatted soybean curd is added in an amount of less than 30% by weight before deflocculation treatment, and 30 to 400% by weight of defatted okara is added after deflocculation treatment. In the method (B) as well, the water-soluble polysaccharide released from between the fibers of the defatted okara by the disintegration process is combined with the free water that has been hydrolyzed, and the defatted oil of the present invention formed of a highly viscous liquid. To obtain processed products.

Next, an example in which the degreased okara processed product of the present invention has a high function as a food processing material will be described below. First
In addition, the degreased okara processed product of the present invention exhibits excellent properties as a batter for frying. That is, when a proper amount of water and wheat flour are added to the processed product of defatted okara of the present invention, a batter liquid with good drainage which is not found in a commercial premix batter can be obtained. When a fry is prepared by a conventional method using this batter liquid, a product with a crispy, peculiar texture and good taste can be obtained.

As described above, the degreased okara processed product of the present invention exhibits a high viscosity at room temperature, but its viscosity is reduced or disappeared by cooking, which is extremely unique.
This is also the reason why the degreased okara processed product of the present invention has a high function as a material for food processing. This unique characteristic of the processed product of defatted okara of the present invention is also exhibited in other oil-boiled products such as tempura, fritter, and mustard lotus root, and it can be finished into a product excellent in taste and taste.

The second case where the processed product of defatted okara of the present invention has a high function is the production of noodles.
When the defatted okara processed product of the present invention is added in an appropriate amount during the production of boiled noodles or steamed noodles, the product is easily loosened and the taste is improved, and the elasticity is not lost despite the soft feeling. The effect is obtained. In addition to the effect of increasing the amount of the product, it has the effect of significantly improving the spread of noodles (aging), which is a major problem of cooked noodles, and since there is little simmering, it is possible to provide noodles suitable for stewed dishes etc. it can.

As a third example of the defatted okara processed product of the present invention having a high function, grilled foods such as gyoza, pizza, okonomiyaki and crepe can be mentioned. When producing an appropriate amount of the defatted okara processed product of the present invention containing edible oil and fat when producing these foods, it is possible to obtain a product with almost no charring without oil treatment of the cooking device.

The processed defatted okara products of the present invention include baked confectionery such as crackers, biscuits, cookies, rice crackers and snacks, processed meat products such as hamburgers and meat dango, kneaded products such as kamaboko, baking food such as bread and ice cream. When used in an appropriate amount for producing frozen desserts such as popsicles, ice candy and sorbet, steamed foods such as steamed buns and steamed buns, it has the effect of improving the taste and texture and the effect of increasing the amount. It is also useful as a bulking material with excellent texture, such as croquette and bean paste.

[0021]

The present invention will be further described with reference to the following examples. Example 1 (Production of Degreased Okara Processed Product by Method (A)) 40 kg of degreased okara (water content 83%) was mixed with 44 liters of water, and the resulting mixture was mixed with a mass colloid (Masuyuki Sangyo Co., Ltd.). (MKZA type manufactured by K.K.) and the mixture is subjected to deflocculation treatment to obtain an average fiber length of 1
Viscosity 78 × 10 ³ centipoise (25 ° C.) containing defatted okara fiber cut to 20 μm and a hydrate of a water-soluble polysaccharide that was present as an interfiber substance in the defatted okara
A processed product (1) of degreased okara consisting of the highly viscous liquid was obtained.

Example 2 10 kg of the defatted okara processed product (1) obtained in Example 1 was concentrated with 1 k of a liquid amino acid seasoning (amino acid content 15%).
g and mixed. Each 2 kg of the mixture was sealed in a plastic container and treated with a retort sterilizer at 123 ° C. for 20 minutes to give a viscosity of 156 × 10 ³ centipoise (25
A degreased okara processed product (2) of the present invention consisting of a highly viscous liquid (° C.) Was obtained.

Example 3 (Production of defatted okara processed product by method (B)) 50 kg of defatted okara (water content: 82%) was mixed with 12 liters of water, and the resulting mixture was cut with a high-speed cutting machine. (Microcut MC-12, manufactured by Stefan Co., Germany) was used for micronization treatment to prepare a slurry containing degreased okara fiber lumps having a diameter of 150 to 500 μm. This slurry 60k
Further, 37 liters of water was added to g, and the mixture was pulverized by treating once with a mass colloider (MKZA type manufactured by Masuko Sangyo Co., Ltd.) to obtain an average fiber length of 200.
From a highly viscous liquid having a viscosity of 57 × 10 ³ centipoise (20 ° C.) containing defatted okara fiber cut to μm and a hydrate of a water-soluble polysaccharide that was present as an interfiber substance in the defatted okara A degreased okara processed product (3) was obtained.

Food Production Example 1 (fried shrimp) To 200 g of the defatted okara processed product (2) obtained in Example 2, 140 ml of water and 30 g of wheat flour (soft flour) were added and uniformly mixed to obtain a batter solution. After scalp-free black tiger shrimp was dusted with wheat flour, it was dipped in the batter, and then bread crumbs were attached. In this case, a sufficient amount of bread crumbs were adhered and attached. Then 18
Oil was fried for 3 minutes at 0 ° C. to obtain shrimp fry (A).

A sensory test was conducted by 6 panelists on the color tone, texture and taste of the obtained fried shrimp. The evaluation of this test is that the same shrimp is dusted, soaked in egg yolk solution, and then bread crumbs are added, and then fried under the same conditions as a standard product (S) to compare with this. I went by. The results are shown in Table 1.
For comparison, shrimp were dusted and soaked in a batter composition obtained by dispersing a commercially available batter mix (using a natural paste) in water according to the instructions for use, and after adding bread crumbs, oiling under the same conditions. The sensory test was similarly performed on the shrimp fry (B) obtained in this way. The results are also shown in Table 1.

[0026]

[Table 1]

As is clear from Table 1, the shrimp fried (A) obtained by using the processed defatted okara product (2) of the present invention is shrimp fried obtained by using hen egg liquid in terms of color tone, texture and taste. It was equivalent to or higher than (S), and was far superior to the shrimp fry (B) obtained using a commercial batter composition.

Food Production Example 2 (Croquette) To 200 g of the defatted okara processed product (2) obtained in Example 2, 250 ml of water and 20 g of wheat flour (soft flour) were added and uniformly mixed to obtain a batter solution. 540 g of defatted okara processed product (2) and 100 g of dried mashed potato are kneaded in a mixer for 5 minutes, and then chopped carrot (30 g)
Onion (40 g) and salt 4 g were added and mixed for 2 minutes, and then molded into a croquette shape.

This was soaked in the above batter solution, and then bread crumbs were attached, and then fried at 175 ° C. for 4 minutes.
At this time, the croquette body did not sink into the oil bottom during the oil frying and was extremely easy to work with. The croquette after frying had a light brown color and had a crisp texture and was very delicious. This croquette was good with little change in texture even after 3 hours at room temperature.

Food Production Example 3 (boiled udon) 500 g of the defatted okara processed product (2) of Example 2 was dispersed in 4.75 kg of salt water containing 250 g of salt, and this was added to 12.5 kg of wheat flour (medium strength flour). The mixture was added and mixed using a mixer for 10 minutes at room temperature. Next, the noodle strips were prepared by applying a roll-type noodle strip manufacturing machine to three-stage finishing. This was left to stand at room temperature for 1 hour for aging, and then cut using a No. 10 cutting blade to obtain raw udon. 2 pieces of the obtained raw udon in boiling water
After boiling for 2 minutes, rinse with cold water and boil udon (A) 3
Obtained 3.4 kg.

As a control, the boiled udon (S) prepared by the same procedure except that the processed product of degreased okara was not added and the boiled time was 18 minutes, was 29.8 kg. A clear increase effect was observed when the processed product was added. In addition, the udon (A) to which the processed product of defatted okara of the present invention is added has a sweetness and a soft feeling as compared with the control udon (S),
The elasticity was not lost, and the texture was greatly improved, such as crispness. Furthermore, it was also observed that the udon (A) was significantly better in loosening than the (S).

Food Production Example 4 (Ice Cream) To 230 g of the defatted okara processed product (1) of Example 1, 20 g of skim milk powder, 42 g of soft shortening, 65 g of sugar and an appropriate amount of vanilla essence were added and heated to 65 ° C. while stirring, Kneaded with an electric mixer for 5 minutes to form a uniform paste. Pour this into a stainless steel square container, -2
Ice cream was prepared by standing for 2 hours at 0 ° C. with occasional stirring. This ice cream had a smooth texture and no texture.

Food production example 5 (white bean paste) 1 kg of dried mashed potatoes was added to 5.4 kg of the defatted okara processed product (1) of Example 1 and kneaded uniformly, and 3 kg of white bean paste dough and 6 kg of invert sugar solution were added to this. Was further added and boiled, and then kneaded to produce white bean jam. The white bean paste had a good color, was smooth, and had good shape retention.

Food Production Example 6 (Hamburg) 160 g of onions were finely chopped and then fried, and then 300 g of minced meat, 20 g of moistened bread crumbs and 20 g of the defatted okara processed product (2) of Example 2 were mixed. After adding a small amount of salt and pepper and mixing well, it was divided into four equal parts and each was shaped into a hamburger shape, lightly impregnated with flour, and then baked in a frying pan to prepare a hamburger. The finished hamburger was softer and fluffier than the defatted okara processed product of the present invention, and was slightly fragile in the mouth, and had a pleasant throat.

[0035]

As described above, the present invention provides a processed product of degreased okara and a method for producing the same. When the processed product of defatted okara of the present invention is used for producing various foods, it is possible to obtain foods excellent in various properties such as taste, texture and color tone due to its high functionality.

Claims (6)

[Claims] 1. A processed product of defatted okara, which comprises a highly viscous liquid containing cut defatted okara fibers and a hydrate of a water-soluble polysaccharide released from between the defatted okara fibers. 2. The defatted okara processed product according to claim 1, further comprising a seasoning and / or edible oil and fat. 3. A defatted okara processing characterized in that a highly viscous liquid is obtained by hydrating a water-soluble polysaccharide by adding water to defatted okara and subjecting it to deflocculation accompanied by release of interfiber substances. Method of manufacturing goods. 4. Degreased okara as it is, or after adding water, it is subjected to a disintegration treatment accompanied by release of interfiber substances, and then water is added and stirred to hydrate the water-soluble polysaccharide. A method for producing a degreased okara processed product, which comprises obtaining a highly viscous liquid. 5. The method according to claim 3 or 4, wherein the defatted okara is a residue obtained by extracting soybean oil and soybean protein from soybean. 6. A method for producing a food product, which comprises using the processed product of defatted okara according to claim 1 or 2.