JPS6054321B2 - Manufacturing method of rice bran - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing polysaccharides from soybeans and processed soybeans, which comprises treating soybeans and processed soybeans at a pH of 2.5 or lower to extract polysaccharides.

In recent years, food resource issues have become a major issue to be solved, and the supply of protein sources has been particularly important.

Among vegetable proteins as a protein source, soybeans have been widely used as a raw material rich in high-quality protein. For example, methods have been developed to use protein separated from defatted soybeans in various livestock meat and fish paste products, or to use it after making it into fibers. Furthermore, tofu, which has been an important protein food since ancient times in Japan, promises to continue to develop as a promising health food in the future. On the other hand, as shown in Table 1, the residue (hereinafter referred to as okara) after removing protein and fat, which is a by-product when manufacturing foods using soybean protein, is nutritious because it contains a large amount of protein, polysaccharides, crude fiber, etc. Despite its high value, it contains a large amount of water, so it has poor shelf life, so it has hardly been developed as a food, and most of it is used as feed for livestock.

Therefore, it is currently desired to develop a method for effectively utilizing okara as a food. Table 1 Composition of Okara (
Weight %) Moisture 82 ~ Protein 30 ~ 40 | Saccharide 30 ~ 35 Crude fiber 30 ~ 35 Note: Protein, polysaccharide, and crude fiber are expressed in dry matter weight.

The okara sample was produced by adding 1 part of whole soybeans to 9 parts of water, grinding it with a grinder, filtering it through a cloth, and separating it into soy milk and 1.6 parts of okara (dry matter: 2809). It is something. As a result of repeated research into the effective use of okara as a food, the present inventors discovered an effective method for separating the polysaccharide components in soybeans or okara and an effective method for using it in food, and completed the present invention. I've reached it.

The present invention will be explained in detail below.

As the polysaccharide-containing material used in the method of the present invention, soybeans and any processed soybeans can be used.

According to the method of the present invention, about 2 to 6 times the amount of water is added to the ground product obtained by grinding whole soybeans, or the residue (Okara) obtained by extracting and separating proteins, oils and fats from whole soybeans or defatted soybeans, and the mixture is treated with mineral acid. The pH is adjusted to 2.5 or less, and extraction is performed at 40 to 70°C with stirring for about 3 hours.

Next, pH the extract with caustic soda or soda carbonate.
5. Adjust to the flanks and separate into soluble and insoluble parts by centrifugation. The soluble portion contains approximately 2% polysaccharide. The insoluble portion contains protein and fiber and can be used as feed. The soluble portion can be used as a food material by the method described below. That is, after concentrating the soluble portion, the concentrated liquid may be used as it is, or it may be powdered by spray drying and used as a food material. The food material obtained in this way contains 60-80% polysaccharide, and this polysaccharide is estimated to have a molecular weight of approximately 200,000 and contains xyrose, arabinose, glycol, galactose, galactulonic acid, etc. Ru.

If you add sweeteners, flavorings, etc. to this food material (concentrate or powder), or concentrate or dissolve them without adding them to make an aqueous solution with a certain concentration (5%) or higher, and leave it at room temperature or a temperature lower than room temperature, the aqueous solution will be Forms a pudding-like gel. The gel obtained here can be used as a pudding-like food. It is also possible to add this food material to foods that require gel formation to improve their physical properties. Next, detailed findings regarding the method of the present invention will be described.

In the present invention, materials whose main components are polysaccharides are separated and extracted from soybeans or processed soybean products, and the effects of pH, temperature, and extraction time during separation and extraction are as follows. . A: Effect of PH on the extraction of polysaccharides from okara. Add 200 ml of water to 50 y of okara (9 y on dry matter basis) and mix with HCe or 4N-Na.
Adjust to each pH of PH1 to 10 shown in Figure 1 with OH, and
The mixture was stirred and extracted at 0°C for 3 hours. The extract was adjusted to pH5. The soluble fraction was separated by centrifugation. The weight of the extracted and separated polysaccharide in the soluble fraction is as shown in FIG. From this test result, the polysaccharides in okara have a pH of 2.5.
It can be seen that the following information is extracted very well.

Effect of temperature on the extraction of polysaccharides from B okara Add 200 ml of water to 50 y of okara (9 y on dry basis),
ce'C-PHl. 5 was stirred and extracted at each temperature shown in FIG. 2 for 3 hours.

The extract was adjusted to pH5. The soluble fraction was separated by centrifugation. The weight of the extracted and separated polysaccharide in the soluble fraction is shown in FIG. From the results of this test, it was found that the extraction rate of polysaccharides in okara rapidly increases at around 40°C.

C Effect of extraction time on the extraction of polysaccharides from okara
PHL. with N-HCe. The third temperature was adjusted to 5 at 50℃.
The mixture was stirred and extracted for each time shown in the figure.

The extract was adjusted to pH5. The soluble fraction was separated by centrifugation. The weight of the extracted and separated polysaccharide in the soluble fraction is shown in FIG. From this test result, approximately 3
It can be seen that most polysaccharides are extracted from okara if extracted for a long time.

After concentration, the soluble fraction containing polysaccharides as a main component obtained by the method of the present invention can be used as a food material, either as it is or by powdering it by spray drying. The results of investigating the effects of pH, temperature, and polysaccharide concentration during extraction on the gel-forming ability of this food material are shown below.

D Influence of PH during extraction on the gel-forming ability of this food material In the test of A, the soluble fraction extracted at each pH was concentrated under reduced pressure at 40 to 45°C so that the substrate concentration was 10%, and placed in a beaker. It was left at 5° C. for ■ hours.

Table 2 shows the state of gel formation obtained as a result. Note
++: Forms a strong gel. +: Gelled. -Does not become nigel. The test results show that those extracted at pH 1 to 2.5 have the property of forming a pudding-like gel, but those extracted at pH 3 or higher do not have gel-forming ability.

E Effect of temperature during extraction on gel forming ability of this food material In the test of B, the soluble fraction extracted at each temperature was concentrated under reduced pressure at 40 to 45 ° C so that the substrate concentration was 10%,
It was left in a beaker at 5° C. for 1 hour.

Table 3 shows the state of gel formation obtained as a result. Note
The state of gel formation is indicated in Table 2. According to the test results, those extracted at 40°C to 70°C have gel-forming ability.
It can be seen that those extracted at 50°C to 60°C have excellent gel-forming ability.

Relationship between F-polysaccharide concentration and gel-forming ability Add 200ml of water to 50y of okara (9f on dry matter basis) and make 4N-HCe.
At PHL. 5 and stirred and extracted at 50°C for 3 hours.

The extract was adjusted to pH5. The soluble fraction was separated by centrifugation. This soluble fraction contains approximately 2% (80% on a dry matter basis) polysaccharides. Concentrate or dilute this soluble fraction to adjust the concentration shown in the table below, and
Leave it for 5 hours. Table 4 shows the state of gel formation at this time.

Note: The state of gel formation is indicated in Table 2. Above D, E,
According to the test results of F, in order to extract polysaccharides from okara and gel it, the polysaccharide concentration should be adjusted to 5% or more, the pH should be 2.5 or less during extraction, and the temperature should be 40~40.
It was found that gelation can be achieved efficiently when the temperature is 70°C, but this finding was first revealed by the present inventors.

The above pH range and temperature range match well with the pH and temperature range in which extraction can be carried out efficiently.
If carried out at 70°C, okara polysaccharides can be efficiently extracted and a gel-like product can be obtained efficiently. As for the temperature during gel formation, the lower the temperature, the faster the gelation occurs, but the gel can be sufficiently formed even at room temperature. For example, at 5℃, 3 powder ~
It takes 1 hour, and 2 to 3 hours at room temperature. Therefore, it is usually preferable to perform gelation at room temperature or lower. The gel-forming ability of this food material is affected by sugar and other sugars, and by organic acids.
Forming a gel regardless of changes in H and addition of salts;
It has become clear that gels can be formed by leaving an aqueous solution for a certain period of time without being denatured by heating, and that gels exhibit unique properties such as being irreversible to heat. This is very advantageous in food applications. The gelled product obtained by the method of the present invention can be used alone or added to other foods to make pudding-like foods such as pudding, jelly, tofu, bavarois, and chawanmushi.
The present invention will be explained in more detail below using Examples.

Example 1 Add 40e of water to 10 kg of okara, which is a by-product during tofu production, adjust the pH to 1.5 with Shinoichi hydrochloric acid, stir and extract at 50°C for 3 hours, and then lower the pH with Shinocaustic soda. 5.0
Adjusted to.

Next, separation was performed using a basket-type centrifugal separator to obtain a residual liquid 40e and a residue 9k9. After concentrating the extract under reduced pressure to 18e, spray drying was performed to obtain polysaccharide powder 890f. Add 300 ml of milk, 300 ml of water, 100 y of sugar, and 1 to 2 drops of vanilla essence to 60 y of this powder, mix well and dissolve, then dispense into pudding shapes and leave in the refrigerator (approximately 5°C) for 2 hours to make pudding-like food. It was adjusted.

Both flavor and physical properties were good. Example 2 Boil 50 y of sugar and 30 ml of water in advance to give it a dark color, and then pour the mixture into a 6-inch pudding mold coated with butter little by little.

Next, 60 y of polysaccharide powder produced by the method of Example 1, 600 ml of soy milk produced from soybeans in a conventional manner, and 100 ml of sugar.
y Add 1-2 drops of vanilla essence and dissolve 20
A pudding-like food was produced by dispensing 0ml of the mixture into pudding molds and leaving it in the refrigerator (approximately 5°C) for 2 hours. Although there was a soy odor, the texture was almost the same as that of pudding made from eggs and milk. Example 3 B-class 1k9 commercially available frozen walleye cod was thawed, 300 y of ice was added to it, and the mixture was rough-cut for 1 min using a silent cutter.

Add 30y of table salt to this, add 2 layers of salt, and add 10g of egg white.
0y1 Sodium glutamate 10y15″-Sodium inosinate and 5″-Sodium guanylate in equal amounts 0.4y,
4 y of natural seasoning CM-B (trade name, manufactured by Kyowa Hakko Kogyo) was added, and finally 80 y of potato starch was added and stirred for 1 minute. Next, casing was performed in the usual manner and then heated at 38°C for 1 hour. After sitting, the mixture was heated and cooled to produce about 1.5k9 kamaboko. (Let this kamaboko be A) Next, use 700 y of frozen surimi of the same type, add 300 y of ice, and reduce the roughness to 1.
After that, 30y of common salt was added and the mixture was stirred for 2 times.

Next, 80y of polysaccharide powder prepared by the method of Example 1, egg white, seasonings, and potato starch were added in the same amount as kamaboko A, mixed, cased, heated, left to cool, and 1.5k9 kamaboko was produced. did. (This kamaboko is designated as B) A two-point preference test regarding flavor and texture was conducted using a dedicated panel from Kyowa Hakko Kogyo Co., Ltd.'s Tokyo Research Institute for two kamaboko A and B.

The results are shown in Table 5. As is clear from Table 5, there was no significant difference in flavor between Kamaboko A and B, but in terms of texture, B with polysaccharide powder was added.
was judged to be better.

[Brief explanation of the drawing]

Figure 1 shows the influence of pH on the extraction of polysaccharides from okara.

Claims (1)

[Claims] 1. Processing the residue obtained by extracting and separating proteins, fats and oils, etc. from soybeans or defatted soybeans at pH 2.5 or lower to extract polysaccharides. Method for producing polysaccharides.