JPH11169121A - Molding product, cushioning material and food using bean husk and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a cushioning material having low density/elastic performance/cushioning performance together, a food having excellent texture, etc. by including a bean husk and an aqueous solution of gelatin as a binder as essential components so as make a bean husk such as tofu refuse, etc. into a resource again and to provide a beam husk with new properties. SOLUTION: A bean husk is mixed with an aqueous solution of gelatin with stirring and subjected to expansion molding to give a molding product decomposable in the natural world. (A) A bean husk is compounded with (B) an aqueous solution of gelatin, (C) a cross-linking reaction promoter and (D) a softening agent with stirring and subjected to expansion molding to give a cushioning material derived from a natural substance. (A) A bean husk is mixed with (B) an aqueous solution of gelatin, (C) a cross-linking reaction promoter and (D) a softening agent (sorbitol or glycerol) with stirring, subjected to expansion molding and boiled to give a food having spongy elastic texture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a molded article, a cushioning material, a food and a method for producing the same using soybean hulls represented by okara, and more particularly to a method for recycling soybean husks. is there.

[0002]

2. Description of the Related Art In the production of tofu, soybeans are soaked in water, ground, hydrated, heated and filtered to separate soymilk, thereby obtaining solid (shell) okara. Okara is used as food and feed, but many are discarded without being used. Also, when soybean oil is produced, dried soybean hulls (defatted soybean protein) are by-produced. Dry soybean hulls are also used for feed and fertilizers, but demand is declining due to imported products, and oil manufacturers are struggling to take countermeasures.

Okara is a low-calorie food and is suitable as a source of dietary fiber, but its texture is poor and its use as a foodstuff is mostly limited to "Uhana".
In addition, it is very easy for rot to spoil, which is an obstacle to distribution, and has not yet been widely used as a food material.

[0004] As described above, in order to use soybean hulls such as okara, which are mostly discarded, for high value-added foods other than foods, the use as a buffer material has been developed. As the cushioning material, plastic-based cushioning materials represented by styrene foam are widely used for home appliances and precision machine OA equipment. However, there is a problem that the plastic buffer material causes environmental pollution at the time of disposal. As a prior art for solving this problem, Japanese Patent Application Laid-Open No.
There is one shown in U.S. Pat. That is, the present invention relates to a method for producing a hard molded material or a cushioning material which does not cause environmental pollution or destruction, and mainly comprises a soybean hull such as okara and a polyolefin resin represented by polystyrene.

[0005] Further, as a conventional technique for utilizing soybean hulls such as okara for food, there is one disclosed in Japanese Patent Publication No. 59-26253. That is, a powdered material such as okara is mixed with a binder such as gelatin and egg white to form a puffed food, thereby obtaining a delicious and low-calorie food.

[0006]

However, the conventional cushioning material disclosed in Japanese Unexamined Patent Publication No. Hei 8-231763 has a problem in that it does not have low specific gravity, elasticity and cushioning performance like styrene foam. In addition, the conventional food disclosed in Japanese Patent Publication No. 59-26253 has a problem that the texture is poor.

The present invention has been made in view of such conventional problems, and is a novel molded product using soybean hulls, a buffer having low specific gravity, elasticity and cushioning performance such as styrene foam. It is an object of the present invention to provide a material, a novel food having a good texture, and a method for producing the same.

[0008]

Generally, in order to obtain a buffering effect, it is necessary to reduce the specific gravity of the whole by taking in gas or the like. For example, in polystyrene foam, polystyrene beads are impregnated with aliphatic hydrocarbons such as propane and butane, and then vaporized with live steam to incorporate air bubbles. Other types of foaming agents include
Examples thereof include an alumina catalyst, a Ziegler-Natta catalyst, a urethane-based blowing agent, baking soda (NaHCO ₃ ), and natural products such as egg white and starch.

The present inventors have aimed at air foaming by bubbling as a foaming system having low specific gravity such as styrofoam, giving elasticity, and fully considering the environment. That is, (1) it takes in air and foams, (2) it has a high protective colloid property (the property of wrapping particles), and (3) it has a function as an adhesive as seen in glue and the like. Such a binder was found in natural products. As a result, gelatin was selected.

That is, the molded product using the soybean hull according to the present invention is characterized by comprising a foam molded product obtained by stirring and mixing the soybean hull and the aqueous gelatin solution. The buffer material using soybean hulls according to the present invention is characterized by comprising a foam molded product obtained by stirring and mixing soybean hulls, an aqueous gelatin solution, a crosslinking reaction accelerator and a softening agent. The food using the soybean hull according to the present invention is characterized in that a foam molded product obtained by stirring and mixing a soybean hull, an aqueous gelatin solution, a crosslinking reaction accelerator and a softening agent is boiled.

The method for producing a molded product using soybean hulls according to the present invention is characterized in that soybean husks and an aqueous gelatin solution are mixed and foamed. The molded product using the soybean hull according to the present invention is obtained by stirring and mixing a soybean hull, a gelatin aqueous solution at a temperature of 40 to 70 ° C., a crosslinking reaction accelerator and a softening agent, taking in air into the inside, and foaming. It is preferred to mold. The speed and time for stirring and mixing are 3,000 to 6,000.
It is preferably between several ten minutes at rpm.

The method for producing a buffer material using soybean hulls according to the present invention is a method of mixing soybean hulls, an aqueous gelatin solution at a temperature of 40 to 70 ° C., a crosslinking reaction accelerator and a softening agent, and mixing air therein. It is characterized in that it is taken in, foamed and then molded.
The method for producing food using the soybean hull according to the present invention comprises mixing the soybean hull, a gelatin aqueous solution at a temperature of 40 to 70 ° C., a crosslinking reaction accelerator and a softening agent, and taking air into the inside to foam. Thereafter, it is molded and boiled. In the method for producing food using soybean hulls according to the present invention, by adding transglutaminase as a crosslinking reaction accelerator, the shape can be maintained without boiling during boiling. In the method for producing food using soybean hulls according to the present invention,
By adding sorbitol or glycerin as a softening agent when stirring and mixing the soybean hull, the aqueous gelatin solution, and the crosslinking reaction accelerator, a sponge-like food having an elastic texture can be produced.

[0013] In the molded product, the buffer, the food and the method for producing the same using the soybean hull according to the present invention, the soybean hull is preferably made of "okara". In the molded article, the buffer, the food and the method for producing the same using the soybean hull according to the present invention, it is preferable that the crosslinking reaction accelerator is composed of a crosslinking promoting enzyme, and the softening agent is composed of sorbitol or glycerin. Transglutaminase is preferable as the crosslinking promoting enzyme. The crosslinking reaction accelerator is used, if necessary, to stabilize the foamed shape. The crosslinking reaction accelerator mediates between the ε-amino group of lysine in the gelatin molecule and the amide group of a glutamine or asparagine residue to cause a methylene crosslinking reaction. Softening agents are used to provide resilience to the shape-stabilized foam as needed. As the softener, those having a hydroxyl group (OH group) are preferable in consideration of the moisturizing property to gelatin, and thus sorbitol or glycerin is preferable.

The aqueous gelatin solution is prepared by adding gelatin to 5-1.
0 (W / V)%, especially 5 (W / V)
% Is optimal. If the amount of gelatin in the aqueous gelatin solution is less than 5 (w / v)%, foamability and moldability tend to be poor. If it exceeds 10 (w / v)%, foaming tends to be excessive and moldability tends to deteriorate. The soybean hulls are preferably mixed with the aqueous gelatin solution in an amount of 7.5 to 12.5 (W / V)%, and most preferably about 10 (W / V)%. is there. When the soybean hulls are less than 7.5 (W / V)% based on the absolute aqueous solution with respect to the gelatin aqueous solution, foamability and moldability tend to be poor, and when it exceeds 12.5 (w / v)%, moldability tends to deteriorate. .

When the cross-linking reaction accelerator is composed of transglutaminase, the cross-linking reaction promoter is 0.2% to the gelatin aqueous solution.
It is preferable to mix 5 to 2.0 (W / V)%, and it is particularly preferable to mix about 1.0 (W / V)%.
If the transglutaminase is less than 0.25 (W / V)% or more than 2.0 (W / V)%, the moldability tends to be poor.

When the softening agent is composed of sorbitol, the amount of the softening agent is 2.5 to 5.0 (W /
V)% is preferable, and in order to obtain a hard molded product, it is particularly preferable to mix about 5.0 (W / V)%. If sorbitol is less than 2.5 (W / V)% or more than 5.0 (W / V)%, moldability tends to be poor. The softening agent comprises glycerin,
It is preferable to mix 10 to 20 (V / V)% with respect to the gelatin aqueous solution, and it is preferable to mix 15 to 20 (V / V)% in order to obtain a molded product having sufficient elasticity. It is. When glycerin is less than 10 (V / V)% or more than 20 (V / V)%, moldability tends to be poor.

In the molded article, the cushioning material, the food and the method for producing the same using the soybean hull according to the present invention, after molding, heating,
Drying by cold air, vacuum freeze-drying or natural drying is preferred, and low-temperature blast drying is particularly preferred.

The molded product using the soybean hull according to the present invention may be used as a heat insulating material, a horticultural material, and the like, in addition to a cushioning material for packing. Since the molded product using the soybean hull according to the present invention is made of a natural product such as soybean hull and gelatin aqueous solution, it is easily decomposed in nature.

[0019]

Embodiment 1 Hereinafter, Embodiment 1 of the present invention will be described. (1) 5 g of gelatin (1.25 (W / V)%), 10
g (2.5 (W / V)%), 20 g (5 (W / V)%)
And 30 g (7.5 (W / V)%)
Each was added to 400 ml of water. 30 each water
After standing for a minute, the mixture was heated to 50 to 70 ° C. in a water bath to dissolve the gelatin. (2) Okara was prepared in an amount of 40 g on an absolutely dry basis and added to each gelatin aqueous solution. (3) 30
Stirred for minutes. (4) After stirring, each gel-like solution was transferred to a beaker, covered with a plastic bag, and stored at room temperature for coagulation. (5) 2 each for coagulated
Hot air of 5 ° C. was applied for 5 to 7 days to dry. The melting point of gelatin is about 40 ° C., and if hot air at an excessively high temperature is applied, gelatin may be melted.
It dried with warm air of ° C. Thus, molded products of Samples 1 to 4 were produced.

Samples 1 to 4 were evaluated in three stages. Table 1 shows the results of the evaluation. In Table 1, 〇 indicates that the foaming was good and the moldability was good, △ indicates that the moldability was slightly inferior to 〇, and X indicates that the foaming and moldability were poor.

[0021]

[Table 1]

As shown in Table 1, Sample 3 has the highest evaluation, and it is understood that the optimum addition ratio of gelatin to water or the concentration of gelatin in an aqueous gelatin solution is 5 (W / V)%. The foaming tended to increase as the gelatin concentration increased, and Sample 4 was too foamy.

[0023]

Second Embodiment Next, a second embodiment of the present invention will be described. (1) 400 ml of water was placed in each of four containers, and 20 g (5 (W / V)%) of gelatin was added to each.
Each water was heated to 50-70 ° C. in a water bath to dissolve the gelatin. (2) Okara is 20 g on a dry basis (5 (W / V)
%), 30 g (7.5 (W / V)%), 40 g (10
(W / V)%), 50 g (12.5 (W / V)%)
Each type was prepared and added to each gelatin aqueous solution.
(3) Each solution was stirred for 30 minutes. The stirring was sufficiently performed so that the okara and the aqueous gelatin solution were not separated. (4)
After stirring, each gel solution was transferred to a tray, covered with a wrap, and stored at room temperature for coagulation. (5) Each of the coagulated pieces was exposed to warm air at 25 ° C. for 5 to 7 days and dried. Thus, molded products of Samples 1 to 4 were produced.

Table 1 of Example 1 for samples 1 to 4
The evaluation was made in three steps based on the same criteria as the evaluation shown in Table 1. Table 2 shows the results of the evaluation.

[0025]

[Table 2]

As shown in Table 2, it is found that Sample 3 has the highest evaluation, and that the optimal ratio of the addition to Okara water or the concentration of Okara in the aqueous gelatin solution is 10 (W / V)%. However, all samples are very hard,
The elasticity required as a cushioning material was not obtained.

[0027]

Third Embodiment Next, a third embodiment of the present invention will be described. (1) 400 ml of water was put into 15 containers, and 20 g (5 (W / V)%) of gelatin was added to each. Each water was heated to 50-70 ° C. in a water bath to dissolve the gelatin. (2) As additives, t-glutaminase, sorbitol, and glycerin were prepared, and the amounts shown in Table 3 were added to each aqueous gelatin solution. (3) Okara is 30 g (7.5 (W / V)%), 40 g (10 (W / V
V)%), 50 g (12.5 (W / V)%), 60 g
(15 (W / V)%) and 80 g (20 (W / V)%) were prepared and added to each aqueous gelatin solution in the combinations shown in Table 3. (4) The pH of each solution was adjusted to a neutral range. (5) Each solution was stirred for 30 minutes. (6) After stirring,
Each gel solution was transferred to a tray, covered with a wrap, and stored at room temperature to solidify. (7) Each of the coagulated pieces was exposed to warm air at 25 ° C. for 5 to 7 days and dried. Thus, Samples 1 to 15 were made.

Samples 1 to 15 were evaluated in three stages each for moldability, elasticity, and overall. Table 3 shows the results of the evaluation. In Table 3, regarding the moldability and elasticity, 〇 indicates a good one, △ indicates a little inferior to 〇, and X indicates a bad one. The overall evaluation was made in three stages based on the same criteria as those shown in Table 1 of Example 1.

[0029]

[Table 3]

As shown in Table 3, when the protein cross-linking agent transglutaminase was added, the foaming moldability was good, the coagulation time was short, and the shrinkage after drying was low as compared with the case where no protein was added. When 20 g of sorbitol was added, the desired elasticity was not exhibited, but a very hard foam was formed as compared with the case of using only gelatin. When 40-80 ml of glycerin was added, considerable elasticity was obtained. From the above results, it was confirmed that the properties of the foam can be changed depending on the additive. Samples 4, 5, 7-15 could be used as cushioning materials, and in particular, samples 13, 14, 15 were quite suitable as cushioning materials.

Further, for water or an aqueous solution of gelatin,
The protein cross-linking agent has a good addition rate of about 1.0 (W / V)%, sorbitol has about 5.0 (W / V)%,
It was confirmed that glycerin had a good addition rate of about 10 to 15 (V / V)%.

[0032]

Fourth Embodiment Next, a fourth embodiment of the present invention will be described. (1) 400 ml of water was put into each of seven containers, and 20 g (5 (W / V)%) of gelatin was added to each.
Each water was heated to 50-70 ° C. in a water bath to dissolve the gelatin. (2) Okara was prepared in an amount of 40 g on an absolutely dry basis and added to each gelatin aqueous solution. (3) The pH of each solution was adjusted to a neutral range. (5) Each solution was stirred for 30 minutes.
(6) After stirring, each gel-like solution was transferred to a tray, covered with a wrap, stored at room temperature, and solidified.
(7) Each of the coagulated pieces is heated with warm air at 25 ° C. for 5 to 7 minutes.
Let dry for days. (8) 1cm solidified
It was cut into four cubes and boiled in boiling water for 1-2 minutes.
Thus, foods of Samples 1 to 7 were prepared.

Samples 1 to 7 were evaluated for shape retention after boiling and texture after boiling on a four-point scale.
Table 4 shows the results of the evaluation. In Table 4, ◎ indicates very good, 〇 indicates good, △ indicates slightly inferior to 〇, and × indicates bad.

[0034]

[Table 4]

As shown in Table 4, a protein cross-linking agent transglutaminase was added (samples 2 to 4).
In 7), the shape was maintained without boiling even when boiling. Further, those obtained by adding sorbitol and glycerin as softeners (samples 4 to 7) had a good texture with moderate elasticity.

[0036]

According to the present invention, a molded article, a cushioning material, a food, and a method for producing the same using soybean hulls according to the present invention impart novel properties to soybean hulls such as okara and provide functionality and added value. High product can be developed.

In particular, according to the buffering material and food using soybean hulls according to the present invention and the method for producing them, low-density, low-density and elasticity such as styrene foam can be obtained from raw materials such as okara, which is a general waste. A new product with both good performance and cushioning performance and good texture can be obtained.

In particular, according to the method for producing molded articles, cushioning materials and foods using soybean hulls according to the present invention, small- and medium-sized enterprises can sufficiently enter the market without requiring expensive equipment, In the product manufacturing industry, etc., it is possible to further reduce problems in waste disposal and contribute to effective use of resources.

In particular, according to the method for producing a cushioning material using soybean hulls of the present invention, air can be instantaneously foamed by stirring, and that state can be maintained. Alternative natural-derived buffers can be produced.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI C08L 3/00 C08L 3/00 89/02 89/02

Claims (14)

[Claims] 1. A molded article using a soybean hull, comprising a foam molded article obtained by stirring and mixing a soybean hull and an aqueous solution of gelatin. 2. A buffer material using a soybean hull, comprising a foamed molded product obtained by stirring and mixing a soybean hull, an aqueous solution of gelatin, a crosslinking reaction accelerator and a softening material. 3. A food product using soybean hulls, characterized by boiling a foamed product obtained by stirring and mixing a soybean hull, an aqueous gelatin solution, a crosslinking reaction accelerator and a softening agent. 4. A method for producing a molded product using a soybean hull, comprising mixing a soybean hull with an aqueous gelatin solution and subjecting the mixture to foam molding. 5. A soybean characterized in that a soybean hull, a gelatin aqueous solution at a temperature of 40 to 70 ° C., a crosslinking reaction accelerator and a softening agent are stirred and mixed, air is taken in the inside, foaming is performed, and then molded. A method of manufacturing a molded product using a shell. 6. The method for producing a molded article using soybean hulls according to claim 5, wherein said crosslinking reaction accelerator comprises a crosslinking accelerator, and said softening agent comprises sorbitol or glycerin. 7. The gelatin aqueous solution contains 5-10 gelatin.
7. The method for producing a molded article using soybean hulls according to claim 4, wherein the composition contains (W / V)%. 8. The method according to claim 4, wherein the soybean hulls are mixed with the aqueous gelatin solution in an amount of 7.5 to 12.5 (W / V)% on a dry basis. A method for producing a molded product using soybean hulls. 9. The cross-linking reaction accelerator comprises transglutaminase, and is used in an amount of 0.25 to 5% with respect to the aqueous gelatin solution.
9. The method for producing a molded product using soybean hulls according to claim 5, wherein 2.0 (W / V)% is mixed. 10. The softening agent comprises sorbitol,
2.5 to 5.0 (W / V)% based on the aqueous gelatin solution
The method for producing a molded product using soybean hulls according to claim 5, 6, 7 or 8, which is mixed. 11. The soybean according to claim 5, wherein said softening agent comprises glycerin and is mixed in an amount of 10 to 20 (V / V)% with respect to said gelatin aqueous solution. A method of manufacturing a molded product using a shell. 12. The soybean hull according to claim 4, which is dried by heating, cold air, vacuum freeze-drying or natural drying after molding. Manufacturing method of molded product. 13. A soybean characterized in that a soybean shell, a gelatin aqueous solution at a temperature of 40 to 70 ° C., a crosslinking reaction accelerator and a softening agent are stirred and mixed, air is taken in, foaming is performed, and then molded. A method for producing a cushioning material using a shell. 14. A method wherein a soybean hull, an aqueous gelatin solution at a temperature of 40 to 70 ° C., a crosslinking reaction accelerator and a softening agent are stirred and mixed, air is introduced into the inside, foaming is carried out, followed by molding and boiling. Food production method using soybean hulls.