JPS60203157A - Preparation of dried processed food - Google Patents

Abstract

PURPOSE:In preparing a fermented food by fermenting beans or bean-curd [TOFU] refuse with Rhizopus oligosporus, to obtain a dried fermented food having improved shape retention and restoration properties with water, by adding an organic acid to the food, drying it immediately after fermentation. CONSTITUTION:While or after beans (preferably soybeans, etc.) or bean-curd refuse is boiled or steamed, an organic acid (preferably tartaric acid, etc.) is added to the beans or bean-curd refuse, inoculated with a mold of Rhisopus oligosporus, fermented preferably at 38-42 deg.C for 22-26hr, dried preferably at 25- 30 deg.C, to give the desired dried processed food.

Description

[Detailed description of the invention] The present invention uses beans or soybean okara as a raw material, and uses Rhizopus
Rh1zopus oligospo
rus ) Fermented by bacteria, has a good shelf life (, water i\
This invention relates to a method for producing dry processed foods with good quality.

Tempeh, a fermented soybean food that is one of Indonesia's representative foods, is highly nutritious (and contains good protein and vitamins, which can be easily prepared and eaten in Setomo at a low price). In Indonesia, it has been used for human consumption since ancient times.With the development of health foods in Japan, it has been produced in the form of a frozen food called ``tempeh natto, which is neither sticky nor stringy.'' Fermented soybean foods are now appearing on the market.

In Indonesia, tempeh is made by adding boiled soybeans (
It is said that it must be made by fermenting naturally for about - days. This tempeh contains only 11 proteins (linoleic acid,
It is rich in higher unsaturated fatty acids such as lyrinnic acid.
Vitamin B, which is said to be particularly effective in preventing anemia.
Include 10.

Currently, tempeh, which is being industrialized, is produced by washing dried soybeans, soaking them in night water, boiling them, removing the loose skin, and dehydrating them.・It is made by inoculating Oligosporus bacteria, fermenting it at about 3 IC for about -2 hours, and aging it.The resulting tempeh is made of soybeans that have a cake-like shape due to white mycelia, so this is frozen and made into a so-called frozen food. It is something.

This frozen food is fried in oil and served as a fried food. This frozen food has the advantages mentioned above, but -
Even when stored at a low temperature of 2aC, there are many disadvantages such as progress of fermentation, generation of sour taste, sour odor, bitterness, black spore formation, etc., but it is easy to preserve and cook. There is a strong demand for foods that can be easily restored to their original shape when they are cooked, and that do not have the drawbacks mentioned above.In general, from the point of view of preservability, dry foods are fine. At present, it has not been commercialized because it cannot be obtained with sufficient quality due to its restorability, taste, etc.

As a result of intensive research to solve these problems, the inventor learned that the wood problem could be solved by adding an organic acid before fermentation and drying the fermentation quickly. The present invention was completed in 1995. That is, the present invention involves fermenting beans or soy bean curd with Rhizopus oligosporus bacteria to produce fermented foods. This is a method for producing dried processed foods, which is characterized by drying the fermented product.

The present invention will be explained in detail below.

In the present invention, examples of beans used as raw materials include soybeans, adzuki beans, cowpea beans, kidney beans, and peas. Dried beans are usually used, but either green or semi-dry beans can be used. In addition, in the present invention, in addition to these beans, soybean okara can be used.After adding water to the beans and boiling them, the apparatus is cooled for an appropriate period of time, for example, overnight, and if necessary, (Remove the outer skin that has been peeled off by stirring.) If the outer skin is difficult to separate, such as red beans, proceed to the next step.

Boil these beans further. The time required for boiling depends on the quantity, but generally about -20 to 30 minutes after boiling is sufficient. In addition, soybean okara is also steamed for a suitable time, for example, about 70 minutes.

Next, in the present invention, as the organic acid added before fermentation of beans or soybean okara, any edible organic acid may be used, but particularly preferred examples of organic acids include tartaric acid, citric acid, and acetic acid. Can be mentioned. Although the amount of organic acid added can be selected appropriately, it is preferably around 7% based on the raw material. The organic acid can be added at any time before fermentation, that is, before the bacteria are inoculated. In order to penetrate the organic acid, it is preferable to add it during the steaming process or while it is still hot after boiling.Also, it is preferable to stir when or after adding the organic acid. That's true.

When the simmering or steaming is finished, if you added an organic acid, leave it as is, or if you did not add an organic acid, add the organic acid to the beans or okara (after stirring, drain the water,
It is placed in a container, for example a vat, and cooled to a suitable temperature, for example about aoC.

The beans or soybean okara thus prepared are inoculated with Rhizopus oligosporus and heated to a relatively high temperature, i.e. 3j-j.
OU, good 1 L (ha3g -a x cte appropriate time,
Preferably -2-~,! Incubate for 6 hours.

Examples of the Rhizopus oligosporus bacteria used for this purpose include commercially available powdered tempeh tar (Gem.
Rhizopus oligosporus NRRL+27io, which has been deposited at the NRRL in the United States.

After the fermentation is finished, the pellets are formed into pellets of an appropriate shape and size, for example, about 6 mm in diameter and about 3 to 3 cm in length, if necessary, and dried. Drying is preferably carried out using a method that allows rapid drying at low temperatures. Preferably, for example, 3°C or lower, preferably 10 to 30°C, aerated drying, fluidized bed drying, etc. are used, and the temperature is 10 to 30°C in order to dry in a single time.
C is preferred.

The moisture content of the dried product is preferably 1% or more (7% or more is most preferred) for long-term storage.

(According to the present invention, tempeh frozen food does not have the above-mentioned drawbacks of conventional frozen tempeh food, does not lose its nutrients and flavor, and can be prepared immediately after fermentation by adding water.) A dried processed food that can be returned to its original state is obtained.

The dried processed food, which is a product of the present invention, can be returned to the state immediately after fermentation by adding water and used for food JTJ, but it can also be used for processing various foods. Here, we give an example of the embodiment of the present invention and the application of the product of the present invention in 4 colors per month.

Example 1 Soybeans/Ky and water! ! Add and bring to a boil, then set aside overnight.
The outer skin was peeled off by stirring the surface, and the outer skin was washed away. Add water jp to this soybean, about 7! After boiling for a minute, tartaric acid lOi! - was added and boiled for about 5 minutes. The soybeans were transferred to a colander, thoroughly drained, and cooled to approximately 11 QC, then placed in a vat, and powdered tempeh starter (manufactured by Gem Cal Sennia) was added and mixed. Fermentation is carried out for a long time in a ηO~ltC17'I incubator, and after fermentation is complete, it is passed through a meat grinder (minced to form a cylindrical processed soybean food with a diameter of about 3 mm and a length of about 2 CTn). This product was dried through ventilation with dry air at -2J to 30C to obtain a slightly pale yellowish-brown dry product with a water content of 1.2%.

The product immediately after fermentation in Example 1 (referred to as "immediately after fermentation"), and the product obtained by storing the dried product in Example 1 for 7 months (
Comparing commercially available frozen tempeh product 11, the results are as shown in Table 1 below. From Table 1, it can be seen that compared to commercially available frozen tempeh, this dried product has almost no vitamin destruction (and has superior taste and aroma).

Example 2 Adzuki bean was used as the raw material, glacial acetic acid was used as the organic acid once a month, and Rhizopus oligosporus NRRL, 2710 was cultured on an agar medium in place of the powdered tempeh starter using a conventional method. The same operation as described in Example 1 was carried out except that the whole mixture was stirred and added to obtain a pale brown dry product g30) with a water content of 1.3%.

Example 3 Commercially available θ) Okara lK was placed in a steamer and steamed for 70 minutes, then transferred to a vat, citric acid powder/Q9- was added, and thoroughly mixed while cooling. Add powdered tempeh starter lO to this and mix thoroughly until about a oc-
Cooled at z. This was put in a 3g-ηOC incubator and fermented for about uj hours, and then put into a pelleter and made into a pellet with a diameter of about <
It was made into a pellet of 7mm-length approx./, j CTn.

This pellet was dried in the same manner as described in Example 1 to obtain a pale yellowish brown dried product 7309-.

Application example 1 100 dried products obtained in Example 1! Water 3-09 was added to g-, and the mixture was left to stand for about 70 minutes to absorb water, and 100 pieces of minced beef (kneaded and mixed in the usual manner) were made into nberg (referred to as a prototype). In addition, as a control product, hamburgers were made in the same manner, except for using the dried product obtained in Example 1 (and using only 100 ml of ground beef).

Comparing the quality and nutritional value of the prototype and the control product, Table 2 shows that the prototype is superior in quality and flavor.0 Table 2 (Note) Nutritional value Kcal/' 00 P Application example 2 The dry product obtained in Example 1 and other raw materials were soaked according to the recipe in Table 3, kneaded in a mixer, molded, and baked in an oven in a conventional manner to make soft biscuits (test). (referred to as works).

Table 3 Wheat flour goy- Sugar η Tarsalada oil l Baking soda 0, η 8 Salt O0″” Water ig Dry product obtained in Example 1 -! Q, rt In addition, as a control product, in the above formulation, using the dry product obtained in Example 1, 100 grams of wheat flour was used 4 times a month to make soft biscuits in the same way, and the flavor and taste of the control product and Table 4 shows that the vitamins are compared, and it can be seen that the prototype product is superior both in flavor and nutrition. I made a prototype of steamed kamaboko by the usual method, using it once a month according to the recipe in Table 5 (
(referred to as a prototype).

Table 5 Frozen pollack surimi 100 pieces Chemical seasoning 7. j〃 Food: Salt, Dinner: lees) t.

Example 1 R) Dried product IO In addition, as a control product, in the above formulation, Example 1
1.) I made steamed kamaboko in the same way using 1 iof of frozen Alaska pollock surimi, which I get once a month.

Comparing the flavor and vitamins of the trial product and the j1() product σ), Table 6 shows that the trial product is superior in both flavor and glory.

Table 6

Claims (1)

[Claims] (1) A VC for producing fermented foods by fermenting beans or soybean okara with Rhizopus oligosporus bacteria,
Dry vIJ engineered food σ whose function is to add an organic acid before the fermentation process, and then ferment Rhizopus oligosporus and dry the resulting fermented product. ) Manufacturing method. (2LMai+'+ is the size of soybean, adzuki bean, cowpea bean, kidney bean, end bean.'' [Claim 7)
A/The manufacturing method described in paragraph ○ (3) The manufacturing method described in paragraph 1, where the organic acid is tartaric acid, citric acid, or acetic acid. . (4) The # production method according to claim 1 of the 6th revision, wherein the fermentation conditions are 3 g-'l'-2C, -2- to 6 hours. (5) Drying with dry air below 3oC'I1
1. T. The manufacturing method according to claim 1.