JPH11103809A - Production of dried bean-curd refuse powder having highly functional property and production of its food and food raw material containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject powder capable of readily powdering and mass- producing, not requiring sterilization, having high viscosity in water suspension, excellent in water-retaining property and capable of producing a food which is high in taste, texture and nutritive valve by subjecting fresh bean-curd refuse to heat-drying at a temperature in a prescribed range. SOLUTION: Raw bean-curd refuse is formed into thin sheet and subjected to heat drying at 110-130 deg.C to afford flakes and bean-curd refuse obtained as the flakes is pulverized to provide dried bean-curd refuse powder having highly functional properties. Furthermore, the dried bean-curd refuse powder is mixed with other edible raw material such as wheat flour and the mixture is subjected to heat treatment at 170-300 deg.C to produce the objective food.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing dry okara powder having various highly functional properties, a method for producing food using the okara powder, and a food material containing the okara.

[0002]

2. Description of the Related Art As prior art, the present inventor has jointly developed with other inventors Japanese Patent Application Laid-Open Nos. 7-51014 and 8
There is No. 214813. Japanese Patent Application Laid-Open No. 7-51014 describes the following. In other words, okara has been used as food and fertilizer in addition to being partially used for food, but its utilization rate is low, and it is highly apt to rot and has a high water content (80%). Therefore, most of the okara, which emits 700,000 tons or more a year, is treated as industrial waste. The annual processing cost of 10 billion yen is increasing every year, which is a factor to increase the manufacturing cost of tofu. On the other hand, the disposal of Okara from Yamano is an environmental problem, and the industry recommends incineration from Okara.

However, this method is not only costly, but also results in scattering about 1% (7000 tons) of nitrogen oxides from incineration okara. Okara itself contains 25% protein, 15% fat and oil, and 50% dietary fiber per solid matter in terms of nutrition.
It is too wise to treat it as industrial waste, and its advanced utilization, especially applied research to food, is desired. Up until now, raw okara has been used as it is in the raw materials of foods and used as an extender for the production of some foods, but the okara particles have poor flexibility despite their high water content, and other foods Even when added to the material in a small amount, only a rough and unpalatable food was obtained.

As another method of utilizing okara as a food material, there is also a method in which the okara is dried once and then finely pulverized and added to the food material as dry okara powder. However, since the moisture of Okara exists as extremely strong bound water, it takes a high temperature to dry the raw Okara lumps, and the obtained dried Okara lumps turn brown. Furthermore, the dried okara lumps thus obtained are extremely hard, and it is not easy to make them into particles of a micron size. In addition, such dry okara powder, even if it is a fine powder, has poor hydratability, so it is not well compatible even if mixed with water, and even if mixed with other food materials in a small amount, it is evenly mixed. It is difficult to obtain a product, and the finished food has a rough texture and a bad taste. In short, dried okara powder dehydrated at a high temperature is not easy to produce, has a high cost, and has a drawback that it can be used only for extremely limited applications as a food material.

The above-mentioned conventional use method of tofu is focused only on treating okara as a bulking material for foods and focusing on miniaturizing it, so that the taste of foods containing okara is not deteriorated. I was left. However, okara contains about 5 pectin-based dietary fibers per solid.
It contains 0%, and by utilizing this, it is possible to convert okara from a simple bulking material to a food processing material with highly functional properties. We started this research for the purpose of providing not only bulking materials but also new food processing materials with higher functions.

According to our research, in order to make okara into a highly functional food processing material by taking advantage of the physicochemical properties of dietary fiber such as pectin, the water-soluble polysaccharide in okara fiber is used as a cellulosic substance. -It was revealed that it is extremely important to release it from the matrix of hemicellulose and solubilize it in water. In the case of producing this okara, such okara as a food processing material, a hydrolyzing treatment is a necessary condition in order to combine the released water-soluble polysaccharide with sufficient free water.

That is, if the particles of Okara are disintegrated by means such as grinding, cutting, or pickling so as not to leave the shape of Okara particles for the purpose of releasing the interfiber substances contained in the Okara particles, It is described that the water-soluble polysaccharide of the substance is released into water and is combined with free water in the okara to obtain a highly functional high-performance okara paste. However, it was difficult to carry out grinding so that the shape of the okara particles would not remain.

Therefore, in the production method disclosed in Japanese Patent Laid-Open No. 8-214813, as a result of studying various equipment, it is described that grinding of okara is carried out using an extremely special grinding machine (high horsepower mass colloider). Has been done. The reason for this is that the cell wall left in the okara is fairly strong, and the problem is that the hypocotyl (black eye part) is extremely hard and cannot be ground with ordinary equipment. However, this poses a new challenge for mass processing of okara. That is, since the mass colloider has a stone-mill type structure, it is difficult to carry out continuous processing of okara and is not suitable for mass processing.

In addition to this, a method of sterilizing okara paste has also become a big problem. As is well known, okara easily decays, and it gives off a bad odor in half a day, especially in summer. Moreover, the thermostable spore bacterium is always attached to the okara, and the okara paste prepared by the method described in the above prior art is used.
It is necessary to sterilize the retort paste at a temperature of 120° C. or higher, which also makes mass production of okara paste difficult.

[0010]

Therefore, the invention according to claims 1 and 2 of the present invention is excellent in water retention, the water suspension has a high viscosity, is easily pulverized, and can be mass-produced, and The purpose of the present invention is to provide a dried okara powder having a highly functional property that requires little or no sterilization, and the invention according to claim 3 has a low hygroscopic property in addition to the object of claim 1. In addition to the object of claim 1, the invention according to claim 4 improves the water retention of the food and improves the taste and texture. In addition, the invention of claim 5 is intended to produce a food with high nutritional value.
The purpose is to provide a food material having the purpose described in 4.

[0011]

In order to achieve the above object, the invention according to claim 1 is characterized in that raw okara is heated and dried at an article temperature of 110°C to 130°C. Is characterized by making raw okara into a thin sheet, heating and drying at a relatively low temperature of 110°C to 130°C to form flakes, and crushing the okara obtained as flakes. Have.

In the present invention, first, the relationship between the drying temperature of raw okara and the viscosity of the obtained dry powder suspension in water was examined.
140 tons of raw okara or okara made from this paste
The aqueous suspension of the powder obtained by drying at 0° C. already exhibited low viscosity and lost high functionality. 80℃~14
The raw okara was dried at a relatively low temperature of 0° C. to form flakes, and the obtained okara flakes were crushed and then their viscosity characteristics were examined. The result is shown in FIG.

As is apparent from FIG. 1, 80° C. to 130° C.
All the okara powder water suspensions dried at ℃ exhibited high viscosity and maintained their functionality. However, the hypocotyl (black eye part) contained in the okara flakes dried at 80°C to 100°C was extremely strong as in the case of raw okara, and it was difficult to pulverize it. To this 11
The black eyes contained in flaky okara dried at 0°C to 130°C are extremely brittle and can be easily made into powder (80 mesh pass) by an ordinary pulverizer. A powder was obtained.

Next, I knew that there was almost no need to sterilize up to 110° C. even at 120° C. or lower, and sterilization was not necessary at 120° C. or higher, and I focused my attention there.

Here, the product temperature refers to the temperature of the raw okara itself. For example, it means that the temperature of okara itself is 110°C to 130°C even if a high-temperature air of 200°C is blown.

The invention according to claim 3 relates to the production of food cooked at a high temperature, wherein the dried okara powder produced by the production method according to claim 1 or 2 is different from the dried okara powder ( Another feature is that it is mixed with an edible material such as wheat flour, soft flour, sugar, salt, vegetables, meat, fish, skim milk, etc., and heat-treated at 170°C to 300°C. The heat treatment at 170°C to 300°C is because the temperature of high temperature cooking is 170°C to 300°C. By this manufacturing method, it is possible to provide a food having a low hygroscopic property, a good texture and a high nutritional value.

According to a fourth aspect of the invention, the cooking temperature is 120.
The present invention relates to a water-retaining food having a water-retaining property (necessary) such as udon noodles and okonomiyaki at a temperature of ℃ or below, and the okara powder produced by the production method according to claim 1 or 2 when the food is processed. Is added, and the water retention of the food can be improved by this manufacturing method, the taste and texture can be improved, and the food with high nutritional value can be provided.

The invention according to claim 5 provides a food material comprising the dry okara powder according to claim 1 or 2 and the above-mentioned edible material other than the dry okara powder. , Which has less hygroscopicity due to the edible material contained therein, has a good texture, or can improve the water retention and provide a food product having a good taste and texture, both of which are the dried okara powder of the present invention. Since it contains, it is possible to provide a food with a very high nutritional value.

Next, FIG. 1 will be described in more detail, and FIG. 2 will be described. [Viscosity of highly functional okara powder]
1 shows the viscosity characteristics of Okara powder dried at 0° C. Sheet-shaped (1 to 2 mm thick) raw okara at 100℃, 12
To 5 g of each okara powder obtained by drying at 0° C., 130° C. and 140° C., 40 ml of water was added and mixed well, and after kneading for 2 minutes with a mixer, the viscosity was measured with a B-type viscometer. .. A: Okara viscosity dried at 100°C (3200 cp) B: Okara viscosity dried at 120°C (2880 cp) C: Okara viscosity dried at 130°C (2000 cp) D: Okara dried at 140°C Viscosity from 950 cp

As is apparent from FIG. 1, the okara powder dried at 100° C. to 130° C. has a high viscosity close to that of high-performance unheated okara paste, whereas it is dried at 140° C. Okara powder has a very low viscosity and loses its viscous function. Separately from viscosity, Okara powder dried at 100°C is hard to crush black eyes and cannot be crushed sufficiently.
In this case, the spore bacterium is not sufficiently killed, so that the preservation property is poor. Therefore, 110° C. to 130° C. is suitable as the drying temperature of the dried okara powder having highly functional properties.

[Observation of Highly Functional Okara Powder's Water Absorption and Moisture Resistance by Heating] FIG. 2 shows the water-retaining ability of the Okara powder dried at 120° C. and the drying of this Okara powder further treated at 180° C. for 40 minutes. The water retention capacity of okara powder is shown. Okara powder obtained by drying at 120°C, and 1 more of this Okara powder
Each 5 g of okara powder treated at 80° C. for 40 minutes was dispersed in 100 ml of water and filtered through a funnel with a cotton plug. The water absorption rate was calculated by measuring the weight of the water-containing okara on the funnel.

As is apparent from FIG. 2, the okara powder dried at 120° C. exhibits extremely high water absorption (water retention) as shown in the graph on the left side of FIG. Such water absorption is not found in the conventional okara powder produced by drying at 170° C. or higher from the beginning. When this dry okara powder with high viscosity and high water absorption is added during the processing of various foods such as udon and okonomiyaki, which have a water retention of 120°C or less, the water absorption (water retention) of the food is improved. Thus, it is possible to provide a food having a significantly improved taste and texture.

As shown in the graph on the right side of FIG.
When the okara powder dried at 20° C. is further treated at 180° C. for 40 minutes, it loses water absorption and acquires moisture resistance. This property produces the following advantages. The temperature of high-temperature cooking that is usually performed is 170°C to 300°C, and is 170°C or higher when frying or tempura is used, and 200°C to 300°C when cooking in an oven. Okara powder burns above 300°C. When the dried okara powder of the present invention is mixed with other edible materials and heat-treated (high temperature cooking) at 170°C to 300°C, it loses water absorption and exhibits moisture resistance.
If this property is used to manufacture foods, it is possible to manufacture foods that keep crispy only on the outside while keeping the contents such as fried shrimp and croquette delicious. .. Further, it is possible to produce a rice cracker, cookie or the like which can maintain a good crispness for a long time.

That is, the okara powder produced by heating and drying the raw okara at 110° C. to 130° C. is a dry okara powder having a highly functional property that maintains high water absorption and high viscosity. 170℃～3 by mixing with other edible materials
When heated (high temperature cooking) at 00°C, the food has moisture resistance and can be maintained for a long time. On the other hand, since the dried okara powder produced by the conventional method is dried at a high temperature of 170° C. or higher from the beginning, it becomes a powder with a low water absorption and a low viscosity, which is a characteristic of the okara powder of the present invention. Losing function.

The production examples of the present invention are shown below. Production Example 1 Any means may be used for adjusting the product temperature of raw okara to 110°C to 130°C as long as the product temperature can be set to 110°C to 130°C, such as blowing high temperature air.

Production Example 2 100 tons of raw okara (water content 81%) produced as a by-product during tofu production
g was spread on a drum dryer at a drum surface temperature of 120° C. to a thickness of about 1 mm and dried. As a result, the flaky okara was crushed by a crusher (manufactured by Hosokawa Micron Co., Ltd.) to obtain 26 kg of dry yellow okara powder having a 80-mesh pass and highly functional light yellow color.

[0027]

[Production Example of Food Using Dry Okara Powder Having Highly Functional Properties]

Food Production Example 1 (Boiled Udon) 100 g of dry okara powder according to the present invention was dispersed in 1.75 kg of salt water containing 250 g of salt, and this was added to 12.5 kg of wheat flour (medium strength flour) and mixed at room temperature for 10 minutes. And was mixed with. Then, 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 to be aged, and then cut using a No. 10 cutting blade to obtain raw udon. The obtained raw udon is immersed in boiling water for 22 minutes, washed with cold water, and then boiled udon (A) 33.6.
I got kg. The weight of boiled udon (S) prepared in exactly the same manner was 29.9 kg, except that the okara powder was not added as a control and the boiling time was 18 minutes. A clear weight-increasing effect was observed when Okara powder was added. Compared to the control udon (S), the udon (D) to which the dried okara powder having this high-performance property is added has a sweetness and a soft feeling, but the elasticity is not lost. , A sharp improvement in texture was recognized such as good crispness. Furthermore, it was also observed that the udon (A) had a significantly better disentanglement than the (S) and was less likely to boil.

Food Production Example 2 (Okonomi-yaki) 170 g of soft flour and 1.7 g (1%) of dried okara powder according to the present invention were added to 270 ml of water and stirred until uniform. 60g shredded cabbage, peeled shrimp (small)
45 g and 80 g of thinly sliced pork were added and uniformly mixed, and then baked on an iron plate in the usual manner. This okonomiyaki was crispy on the outside, and the inside had no floury odor, and was much more delicious than this okonomiyaki without the addition of dry okara powder.

Food Production Example 3 (Bread) 250 g of strong flour, 10 g of sugar, 4 g of salt, 6 of skim milk
g, dry yeast 2.5 g, and dried okara powder 2.5 g according to the present invention are mixed, 190 ml of water is added and kneaded evenly, and finally 15 g of shortening is added and kneaded further uniformly to eat. I made bread dough. This dough was filled in a home-use bread machine (Home-Kari-KBA, manufactured by Taiga-Shoju Co., Ltd.), and bread was manufactured by a conventional method. The finished bread has a soft texture,
And it was refreshing. Also, when chewed, compared to commercial products,
The bread has a high-quality feel with less sticky feeling that sticks to the teeth.

Food Production Example 4 (Hamburg) 1 small onion (160 g) is finely chopped, 2 large spoons of corn oil are added, and the mixture is fried and cooled until soft. Put minced meat (300g) in a bowl, fried onions and breadcrumbs (3 with softened 1/3 cup milk)
0 g) was added and mixed well until it became viscous, then 2.5 g of dried okara powder according to the present invention was sprinkled, and a small amount of nutmeg, salt and pepper was added and well mixed to produce seeds for 4 persons. This seed was divided into four equal parts to form an oval shape and lightly sprinkled on both sides. 1 large salad oil on a frying pan
After adding a cup, put seeds to heat, and when it had a beautiful brown color, put it back, turn it over to medium low heat, cover it, and cook it through to the inside. Using the dried okara powder of the present invention, the seeds were easy to collect and were very easy to cook. In addition, the meat juice did not ooze out, so the meat was not dry and collapsed, making it a very juicy and delicious hamburger. Using the seeds used for this hamburger, a meatball, a minced cutlet, and a meat loaf were trial-produced, but all exhibited an extremely delicious taste.

Food Production Example 5 (fried shrimp) To 30 g of dried okara powder according to the present invention, 210 ml of water and 35 g of wheat flour (soft flour) were added and uniformly mixed to obtain a grasshopper liquid. A scalp-free black tiger shrimp was dusted with wheat, dipped in a grasshopper solution, and then bread crumbs were attached. In this case, a sufficient amount of bread crumbs were adhered and adhered. Then, the mixture was oiled at 180° C. for 2 minutes to obtain a fried shrimp. The fried shrimp had a color tone, texture and taste similar to or higher than those of the fried shrimp using egg yolk as a grasshopper solution.

Food Production Example 6 (Gyoza) Chopped Chinese cabbage (1/4 strain) was boiled and lightly squeezed to finely chop it. Next, shiitake mushrooms (3), Chinese chive (150)
g) were each chopped. Ground pork (250
g) and finely chopped green onions (1 large spoonful) and the Chinese cabbage, shiitake mushrooms, and leek prepared above are mixed well, and soy sauce (large spoon 3.
5 tablespoons) and sesame oil (1.5 tablespoons) were added and mixed well. Dried okara powder according to the present invention 2.
5 g was added and kneaded well. 1.5 tsp of this ingredient
Wrapped in a cup of commercial dumplings. Heat the frying pan well and add a little oil to spread it, and arrange the gyoza so that there are no gaps between them. When it first burns over high heat, put a cup of boiling water on the lid and cover it with low heat. I chose The thus-prepared dumplings had a moisture content that was hard to come out of the skin, the skin did not become watery, and the content was very juicy.

Food Production Example 7 (Croquette) 100 g of dried okara powder according to the present invention and 100 g of dried mashed potatoes were dispersed in 440 ml of water, and the mixture was mixed with a mixer 5 times.
Knead for minutes, then add chopped carrot (30 g), onion (40 g) and salt 4 g and mix for 2 minutes,
It was molded into a croquette shape. This was dipped in the grasshopper solution prepared in Food Production Example 5 above, and then bread crumbs were impregnated, and then fried at 175° C. for 3 minutes. At this time, the croquette body did not sink to the oil bottom during the oil frying and was extremely easy to work with. After the oil was cooked, the kotsuke had a light brown color and the texture was crisp and very delicious. Unlike the commercially available croquette, this croquette was good with little change in texture even after 3 hours at room temperature.

Food Production Example 8 (Kukki) Butter softened at room temperature (half and half unsalted) 200
120 g of sugar was added to g in 3 portions, and the mixture was mixed in a cream in a whisk. To this, 1 egg which had been loosened was added little by little, and a little vanilla essence was added. 200 g of wheat flour and 100 g of dried okara powder according to the present invention were mixed and sifted into this, and after mixing, they were placed in a vinyl bag and left at room temperature for 1 hour. It was taken out of the bag, stretched to a thickness of 3 to 4 mm, and then die-cut into a circle having a diameter of 6 cm. This was placed in an oven preheated to 180° C. and baked for 10 minutes. The finished cookie was chewy compared to the cookie using only ordinary flour.

[Brief description of drawings]

FIG. 1 is a diagram showing viscosity characteristics of Okara powder dried at 100° C. to 140° C.

FIG. 2 shows the water retention capacity of okara powder dried at 120° C.
It is a figure which shows the water retention capacity of the dried okara powder which further processed this okara powder for 10 minutes at 180 degreeC.

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[Procedure amendment]

[Submission date] October 27, 1997

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Claims (5)

[Claims] 1. A method for producing dry okara powder having highly functional properties, which is produced by heating and drying raw okara at an article temperature of 110° C. to 130° C. 2. The raw okara is made into a thin sheet, and the temperature is 110° C.
Heat-dry at ~130°C to form flakes.
A method for producing dry okara powder having highly functional properties, characterized by being produced by crushing okara obtained in the form of shavings. 3. The dry okara powder produced by the production method according to claim 1 or 2 is mixed with another edible material, and 1
A method for producing a food, which is produced by heat treatment at 70°C to 300°C. 4. It is produced by adding dry okara powder produced by the production method according to claim 1 or 2 during processing of a water-retaining food having a cooking temperature of 120° C. or lower. Food manufacturing method. 5. A food material comprising dry okara powder produced by the production method according to claim 1 or 2 and another edible material.