JPH0833457A - Production of food material by residuum from processed soybean food - Google Patents

Abstract

PURPOSE:To obtain a food material good in palatability and nutritive value due to a residuum of a processed soybean food by mixing a powdered bean-curd refuse with a soy sauce cake and specifying the common salt concentration. CONSTITUTION:This method for producing a food material useful for a material containing dietary fibers, a soybean matured protein, a starter culture, etc., is to mix a bean-curd refuse with a soy sauce cake, improve the odor of the soy beans and regulate the common salt concentration to 1-5%. A soy sauce sediment may further be added thereto to provide a pasty form.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention makes more effective use of auxiliary materials derived from the production of tofu and soy sauce, such as soy sauce cake, soy sauce or okara, and measures the complete use of soy resources.
The present invention relates to a method for producing a food material from a soybean-processed food having a reduced salt content and improved taste preference as a food material, using the residue.

[0002]

2. Description of the Related Art Soy sauce is a seasoning peculiar to Japan and has been a stable food production with an annual consumption of 1.2 million kiloliters.

The production thereof is obtained by brewing soybean, wheat and salt as raw materials and squeezing the moromi mash. In general, soy sauce which is always undigested after squeezing The raw material, ie, soy sauce cake, is left unused.

Since this product usually has a high salt content, it is hardly used as a food as it is,
Some of them are used as feed for livestock, but in this case as well, considerable effort is required to adapt to the subtle preference of livestock, and soy sauce cake is not consumed in large quantities.

On the other hand, a mechanical method of incineration for disposing of the soy sauce cake has also been advanced, but in addition to the poor combustibility, a great expense is required for maintenance and reinforcement of the combustion furnace. This is the current situation.

[0006] In the soy sauce production process, fried soy sauce is squeezed from moromi to produce fried soy sauce.
It is made into soy sauce of the product after the pulling in the subsequent step, and at this time, the soy sauce is discharged.

Although the amount of soy sauce burned in this case is small in quantity, it is unavoidable for obtaining clear soy sauce.
These cages are either returned to Moromi again or discarded.

[0008] Also, measures for preventing the occurrence of the tilt have been studied, but they have not been practically achieved.

[0009] However, the reuse of the soy sauce not only raises the added value in soy sauce brewing but also leads to the useful use of the protein as the main ingredient of the soy sauce.

Next, in the processed soybean food, Okara has been highlighted in recent years as a review of tofu as a food product, and the tofu industry is large in volume and large in scale, and its production is booming.

In the case of producing tofu, okara is always derived as an auxiliary raw material after the production of soy milk, and okara is also derived during the production of soy milk drink.

[0012] Although these okara do not contain a large amount of salt, they have a drawback that they easily rot, and since they are produced in a large amount, they affect the taste and are a raw material for delicacies that consume little. As a result, it cannot be fully utilized,
It was also unsuitable for continuous large-scale consumption as livestock feed.

[0013] Further, although it is also used as a feed by drying, it has a poor economic effect as compared with other feed materials and has not been effectively used.

Therefore, the use of the auxiliary material derived from the production of tofu or soy sauce has various problems as described above.

[0015]

The present invention has been made to solve the above-mentioned problems, and at least one of soy sauce lees and soy sauce dregs is added to and mixed with powdered okara, and salt thereof is added. By adjusting the concentration to 1 to 5%, it is possible to supplement these, which are typical food fields of processed soybean foods, by making use of the characteristics of each auxiliary raw material, and to utilize the utilization more effectively. It is an object of the present invention to provide a method for producing a food material by using a residue from a processed soybean food capable of producing.

[0016]

[Means for Solving the Problems] A method for producing a food material by the residue from a processed soybean food, in which soy sauce cake is added to powdered okara and mixed to adjust the salt concentration to 1 to 5%.

Also, soy sauce meal is added to and mixed with powdered okara, the salt concentration is adjusted to 1 to 5%, and soy sauce ori is added to the mixture to obtain a paste-like processed food product. There is a method for producing food materials by using residue.

[0018]

The present invention configured as described above has the following operations.

When soy sauce by-products are used in processed soybean foods, there are few problems in terms of storage stability, but salt content is harmful in terms of palatability.

The storage stability of okara is secured by drying it quickly, but the peculiar soybean odor is not suitable from the viewpoint of taste as a food material.

However, the conventional soy sauce cake is made as fine as possible,
The dried okara can be blended and mechanically ground and mixed with a mixer or the like to obtain an auxiliary material that can be sufficiently utilized as a food material.

Then, the mixture is aged so as to have a salt concentration of 1 to 5% and aged to improve digestion and absorption of the contained protein and to be effectively utilized as plant fiber. Further, inorganic salts derived from raw materials such as calcium are useful. We can produce foods that can be used for various purposes.

Further, by adding soy sauce, it is possible to produce a food material rich in protein.

Dough is usually obtained by membrane filtration and has a paste-like form, and this mixture becomes a wet form to produce a miso-like food material.

[0025]

EXAMPLE Next, an example of a method for producing a food material from the processed soybean food by using the residue according to the present invention will be described.

Examples of the residue from the processed soybean food used in the examples of the present invention include okara, soy sauce cake, soy sauce dough and the like.

These soy sauce cakes and soy sauce doughs have a predetermined salt content in themselves, for example, about 6 to 10%, and are difficult to use as food materials as they are, By mixing a small amount of okara or not containing okara with the okara, a food material having a salt content adjusted to the total amount thereof can be obtained.

In the production thereof, the okara obtained after squeezing soy milk for tofu or soy milk for beverages is immediately dried into a powder by a hot air dryer at a temperature of 150 to 180 ° C. .

Soy sauce koji consisting of defatted soybeans and roasted wheat was brewed for 150 days in this okara, and brewed for 150 days. The soy sauce moromi was put into a filter cloth and pressed to obtain the remaining soy sauce. The lees are added, and the mixture is mixed for 1 to 5 minutes while crushing and milling with a conventional mixer to obtain a mixture.

At this time, soy sauce dregs may be used instead of soy sauce cake.

Then, when this mixture is aged at room temperature (15 to 25 ° C.) for 2 to 3 days, a food material with residues from the processed soybean food having a salt concentration adjusted to 1 to 5% is produced.

The mixing ratio of the above-mentioned mixture is set so that the amount of okara is 6: 4 to 4: 6 with respect to soy sauce cake (soy sauce auxiliary material), as is clear from Table 1 below. It is preferable that these ratios are weight ratios, but they may be volume ratios.

[0033] According to Table 1 above, the mixing ratio of the soy sauce by-product and okara is 2.5 to 4 in terms of salt concentration in the total amount after mixing.
When mixed in the range of 5%, there is no soybean odor and the compatibility is high in terms of palatability.

A mixture obtained by mixing so as to have a salt concentration of about 3% is called an aged soybean auxiliary material: MS.

Next, to this MS, with respect to the MS amount, 10
0: Add 1 to 20% to 40% soy sauce and add from a mixer
Knead for about 5 minutes to form a paste.

As one of effective uses of soy sauce cake and soy sauce cake, it has been attempted to add water and an enzyme agent (protease, hemicalulase, cellulase, etc.) to prepare a reseasoning agent, but thickening and physical damage Can not be economically recovered as seasoning.

It is possible to collect saccharides such as oligosaccharides which are useful as dietary fiber from okara, but it is not a whole use of the raw material but only a special use.

The purpose of the present invention is to make good use of the biochemical characteristics of soy sauce cake and soy sauce cake and to adjust the salt content so that the soybean odor of okara can effectively exert the vitality of the soy sauce cake and the sauce itself. In order to make more effective use of auxiliary raw materials for processed soybean food.

The auxiliary raw materials of the processed soybean food thus obtained are (1) foodstuffs containing dietary fiber, (2) soybean-ripened protein,
(3) It can be used as a food material useful as a starter culture.

[0040] Without demineralizing soy sauce cake and seaweed, or without special means to deodorize the soybean odor of okara, by preserving the components held by each and reducing the salt and deodorizing, It is possible to manufacture a new raw material of processed soybean, that is, a food material.

The obtained food material is subjected to heat sterilization, hot air drying, and roasting in order to prevent excessive ripening,
Preservation and preservation of flavor can be maintained.

As the processing means, addition of lactic acid bacteria (10 ⁵
/ g or more), saltiness, addition of betaine (derived from sugar beet) to accelerate ripening (0.05-0.2%), catechins (tea extract) for stabilizing oils and flavors and deodorizing It is also possible to configure a processing means such as addition of (catechin content of 30%, 0.01 to 0.05%).

Alternatively, in order to improve the palatability, powdered raw materials such as seaweed, sesame, shrimp and the like may be combined and compounded (0.5 to 5%) with this food material.

Heating and hot air drying to prevent over-aging,
The roasting condition is that the temperature is 65 ° C or higher, preferably 120 to 150.
Treatment at ℃ is desirable.

It is desirable to finish the food material in a short period of time, based on the condition that the food material is not browned or blackened.

In the case of a food material formed into a paste,
The heating is performed at 65 ° C. or higher within 60 minutes. For example, in the case of 90 ° C., heating for about 30 minutes is sufficient.

When the food material thus obtained is intended to be stored for a long period of time, it can be obtained by hermetically sealing it by vacuum packaging or the like.

Further, a preservative and the like can be added as necessary in order to secure the preservative effect of the food material.

Next, examples of the present invention will be described, but the present invention is not limited to these examples.

Example 1 2.5 kg of okara obtained after squeezing soy milk for tofu or soy milk for beverages was immediately dried with a hot air dryer (temperature 150 ° C.) to obtain dried okara powder (water content 9 %) 1 Kg was obtained.

Soy sauce koji consisting of defatted soybeans and roasted wheat was charged with saturated saline, and the brewed soy sauce moromi (150 days brew) was put into a filter cloth and pressed to obtain the remaining soy sauce cake (about water content). 33%, salt content about 7%: hereinafter referred to as soy sauce auxiliary material) was mixed with the dried okara powder described above.

670 g of soy sauce by-product was mixed with 1 kg of okara powder, and the mixture was crushed or ground with a mixer for about 3 minutes to obtain a low-salt food material (MS) of about 1.6 kg. Further, it was aged in a greenhouse for 3 days.

The salt content of this mixture is about 2.8%,
Further, the mixture had no soybean smell peculiar to okara, and retained the flavor of soy sauce.

No change was observed when this mixture was hermetically sealed in a plastic bag and stored in a greenhouse for 3 months.

(Example 2) MS obtained in Example 1 described above
In order to further improve the taste, the paste, sesame and amami powder were added.

The addition of these food materials forms the origin of the traditional taste from the aspect of palatability, and is a food material that is widely used and easily accepted. With sesame, it was possible to improve the taste and at the same time stabilize the oil and fat content.

Next, specific examples of these favorite food materials will be shown. MS
50 parts, 2 parts of seaweed, 5 parts of sesame and 5 parts of Amami shrimp powder were added and roasted by an open flame (about 3 minutes).

M with sesame and shrimp flavors added
The effectiveness of S as a food material was realized.

It should be noted that, as for the paste, sesame and sweet shrimp powder, ordinary commercially available products are sufficient, and the mixing ratio of these foodstuffs is not limited to the range of the examples, and may be adjusted depending on the need and the purpose of the foodstuff. The increase / decrease can be adjusted arbitrarily.

Example 3 In this example, M obtained in Example 1 was used.
A soy sauce paste was added to S to produce a pasty food material, and 50 parts of MS and 30 parts of soy sauce were added to obtain a viscous pasty food material.

This pasty food material is called MSP. MSP can be increased or decreased depending on the use or purpose of use as a food material. The MSP can be mixed and used as a miso-like food, but heat sterilization (65 ° C or more, 10 minutes) and sealing Then, it was possible to process it into a food material that can be stored at room temperature for a long time.

[0062]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, the complete utilization of the soybean-derived auxiliary material at the time of soy sauce brewing, tofu production, and soymilk beverage production can be utilized as a food material.

In addition, dietary fiber source, ripening protein source, yeast,
Since it is possible to evaluate the starter culture of useful bacteria such as lactic acid bacteria and the source of oligosaccharides and the effective source of inorganic salts such as calcium, it is possible to use food materials that are useful from the aspect of palatability and nutrition, and to utilize the unused resources up to now. It becomes possible to use it. And so on.

Claims (2)

[Claims] 1. A method for producing a food material by processing residues of soybean-processed foods, which comprises adding soy sauce cake to powdered okara and mixing them to adjust the salt concentration to 1 to 5%. 2. A soy sauce cake is added to and mixed with powdered okara, and the salt concentration is adjusted to 1 to 5%, and soy sauce is added to obtain a paste. A method for producing a food material from residues of processed soybean food.