JPS6056469B2 - Foods containing defatted soybean extraction residue - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a wheat flour processed food or a cooked processed food containing a defatted soybean extraction residue.

In recent years, protein intake has increased as dietary habits have improved, and there have been concerns about the supply of animal protein sources such as livestock and marine products, so the use of plant protein, especially soybean protein, has been attracting attention. There is. Regarding the edible use of soy protein, there have been excellent foods such as tofu, natto, and miso since ancient times, but recently soy protein products have been industrially produced using defatted soybeans that have been subjected to oil extraction. It became like that. In general, defatted soybeans contain about 50% protein, and attempts have been made to effectively utilize this protein, and currently efforts are being made to concentrate the proteins contained in defatted soybeans by some means. Namely, how to extract soluble protein from defatted soybeans, and its pH.
A method of adjusting the protein to its isoelectric point and collecting the protein as a precipitate.
Alternatively, there is a method in which salts, low-molecular sugars, etc. are extracted and removed from defatted soybeans using a suitable solvent. On the other hand, defatted soybeans contain about 30% soluble components other than protein and about 20%
% of insoluble components, some of which are processed together with proteins and made edible, but the majority is not yet edible. The present inventors have discovered that the extraction residue obtained by processing defatted soybeans by the method described below is a food material with excellent properties such as water retention and shape retention, and can be used for many foods. As a result of further research based on this, the present invention was completed.

That is, the present invention relates to a flour processed food or a cooked processed food containing a defatted soybean extraction residue having a protein content of 50% or less, a soluble component other than protein of 30% or less, and an insoluble component of 40% or more. .

The defatted soybean extraction residue as used in the present invention is defatted soybean from which some or all of the proteins and other soluble components have been removed by some method.

Regular defatted soybeans contain about 50% protein and about 30% protein.
Contains % of soluble components other than protein. The defatted soybean extraction residue referred to herein is one that contains about 50% or less protein, about 30% or less soluble components other than protein, and 40% or more insoluble components. More preferably, the protein content is 30% or less, the soluble components other than protein is 10% or less, and the insoluble components are 60% or more. Here, soluble components other than proteins include, for example, oligosaccharides such as sucrose, raffinose, and stachyose, organic acids such as citric acid and malic acid, and soluble inorganic salts, and insoluble components include, for example, water at room temperature. There are polysaccharides such as hemicellulose, cellulose, and pectin that cannot be extracted or are difficult to extract.

As a method for removing protein and other soluble components from defatted soybeans, for example, defatted soybeans are extracted with an aqueous solvent such as 2 to 20 times the amount of water or a weak alkaline aqueous solution (e.g., aqueous sodium hydroxide solution with pH 9), Examples include a method of removing the extract liquid by filtration, centrifugation, etc. to obtain a defatted soybean extraction residue.

At this time, the extraction temperature, extraction time, etc. can be adjusted as appropriate, but in general, 15 to 90°C and 1 to 2 hours are used.
Such extraction operation may be repeated two or more times. Additionally, if you want to obtain a defatted soybean extraction residue with a particularly low protein content, you can increase the pH of the solvent used for extraction (e.g.
aqueous sodium hydroxide solution of PHll). The above example is a method for simultaneously removing protein and other soluble components, but it is also possible to first extract and remove the soluble components and then extract and remove the protein to obtain the desired defatted soybean extraction residue. . For example, defatted soybeans are first extracted with an aqueous solution adjusted to a pH of around 4.5, or an aqueous solution containing a hydrophilic organic solvent such as ethanol. After removing non-protein soluble components, the protein can be extracted and removed using a neutral to alkaline aqueous solvent to obtain a defatted soybean extraction residue. In any of the above methods, proteolytic enzymes (eg, pronanase, papain) may be used to assist in protein extraction. The defatted soybean extraction residue obtained by such a method has a protein content of 5.
0% or less, other soluble components are 30% or less, and insoluble components are 40% or more, making it a food material with better water retention than defatted soybeans, higher whiteness, and improved odor and flavor. .

The protein content and the content of other soluble components can be reduced by repeating the above operations, at once, or by appropriately combining the above operations.

Note that for the purpose of the present invention, the protein content is approximately 3
It is particularly preferred that the amount of other soluble components be less than about 10% and the amount of insoluble components be more than 60%. Also,
It may be preferable to reduce the protein content to as low as 13%. The defatted soybean extraction residue obtained in this way contains a large amount of water and is used as a general food material.
In this case, it is preferable to subject it to a drying step next.

Known drying methods may be used, such as vacuum drying, drum drying, flash drying, ventilation drying, or a combination of two or more of these methods. As a special example, when the particle size of the raw material is fine, it is also possible to further add water to the water-containing extraction residue for dispersion and spray drying. In either case, the moisture content is preferably 10% or less. The particle size of the defatted soybean extraction residue of the present invention is not particularly limited, and it can be used as a food material as it is, but better effects may be obtained by making the particle size finer. The defatted soybean used as the raw material for producing the defatted soybean extraction residue can have a variety of particle sizes, from flakes to powder.

As for the particle size of the defatted soybean extraction residue, it is preferable that 80% or more of the particle size is smaller than 0.15Tn. In order to obtain a product with a fine particle size, if the defatted soybean used as a raw material has a fine particle size and can be dried by spray drying, the dried product has a fine particle size and can be used as is.

If the dried product cannot be obtained as fine particles, the dried product may be crushed and classified as necessary. Regarding the process after drying, there are cases in which the product is made by only pulverization, the case where it is made into a product by only classification, the case where it is crushed after classification, and the case where it is classified after crushing, depending on the purpose. Very good. It may also be ground again if necessary.
If the defatted soybean used as a raw material has been sufficiently dehulled, it can be made into a product by simply pulverizing it to a specified particle size.
Since it is difficult to obtain such high-quality defatted soybeans as a raw material, classification is also generally performed.

Whether the above dried product is classified and then crushed or crushed and then classified is preferably determined depending on the particle size of the dried product.
That is, if 30% or more of the total particles have a particle size of 0.25w1 or less, it is preferable to classify them in advance and then crush them.
When the particle size of the dried product is large and 70% or more of the particle size is 0.25T0n or more, it is preferable to crush it in advance and then classify it. If the grinding is coarser than this condition, a product of good quality cannot be obtained in good yield and is not suitable for commercial production.
Preferably, the proportion of 0.25 or less particles should be 70% or more. The purpose of the classification is to remove the seed coat, which is contained in the defatted soybean extraction residue to some extent. These components are relatively difficult to crush, so they can be removed to some extent by classification, and by removing them, the whiteness of the defatted soybean extraction residue,
Water absorption can be increased. Classification points are 9 from the smallest
It is best to keep it below 0%. The method of pulverization is not particularly limited, and examples include hammer mills, roll mills,
An impact crusher or the like may be used.

The classification method is not particularly limited, and for example, dry classification methods such as sieving and air classification may be used as appropriate. The defatted soybean extraction residue thus obtained can generally be used as is as a food material, but it is preferable that 80% or more of the defatted soybean extraction residue has a particle size smaller than 0.15Tfr1n.

For this reason, it may be re-pulverized if necessary. The defatted soybean extraction residue obtained in the above manner is a food material with good color and excellent water retention and water absorption, has high whiteness, and has improved odor and flavor, so it can be used for various foods. Needless to say, the following foods are particularly effective.

Adding defatted soybean extraction residue to flour can increase the water absorption rate of the flour.

In addition, the color, odor, taste, and flavor of the defatted soybean extract residue are not affected within a practical range. In the present invention, the flour processed food refers to wheat flour with a content of approximately 30% in terms of anhydride.
% or more. Examples include noodles such as udon, Chinese noodles, shumai skin, shark skin, macaroni, spaghetti, baked goods such as kutuki and biscuits, breads, cakes such as sponge cake, pound cake, castella, and donuts. There are various types of koromo, such as korotsuke (korotsuke) and fried koromo (tempura koromo). In order to add the defatted soybean extraction residue to flour processed food, the defatted soybean extraction residue may be mixed with wheat flour in advance, or the defatted soybean extraction residue may be added at the time of food preparation. In any case, it is sufficient that the defatted soybean extraction residue coexists when water and flour are kneaded. For noodles, defatted soybean extraction residue is 0.5
It is recommended to add up to 10%.

The noodles will become hard and the shark skin will have a supple texture. For baked confectionery, it is preferable to add about 0.5 to 10% of defatted soybean extraction residue to wheat flour.

Adding defatted soybean extraction residue during kutsky production reduces the separation of fat and oil from the dough, and the dough retains its shape during roasting. For the production of breads, it is preferable to add about 0.5 to 10% of defatted soybean extraction residue to wheat flour.

Addition of defatted soybean extraction residue increases water absorption and slows down the curing speed. Even in cakes, the amount added,
The effect is similar to that of bread. When adding defatted soybean extraction residue to fried corn, add 10 to 5
It is preferable to add about 0%, and the addition of this product reduces the chance of bursting due to fried tofu and makes the texture of the yam softer, which is preferable.

In addition, defatted soybean extraction residue has many effects when it is added to or during the production of cooked processed foods, namely, it improves workability, increases shape retention, reduces cooking losses, and improves texture.

The cooked and processed foods referred to in the present invention include Western-style cooked foods such as hamburgers, meatloaf, cream croquettes, and boiled korotsuke, and Chinese-style cooked foods such as shark roe, shumai, Chinese steamed buns, and spring rolls. Also, these bottles and foods,
The method of the present invention can also be applied to frozen foods. The method of adding the defatted soybean extraction residue to these foods is not particularly limited. For example, it is best to add it to meatloaf, hamburgers, etc. when kneading ground meat. Good moldability and less cooking loss. It can be added to cream korotsuke when preparing a roux and potato korotsuke when preparing matsushi potatoes to adjust the consistency and hardness. In addition, it is best to add it when preparing the ingredients for shark roe, shumai, Chinese steamed buns, etc., as it helps the ingredients come together better and improves workability.
Cooking losses are reduced and yields are improved. Generally, the amount added is about 0.2 to 10% based on the raw material. for example,
0.2-5% of the total for meatloaf, hamburgers, etc.
, Sameko, Shumai, Chinese Manjiyu, etc. have 0.2 to 5 of the ingredients.
% is good. As described above, when the defatted soybean extraction residue of the present invention is added to foods, the water absorption rate of the foods can be increased and the shape retention can be improved.

It also has the effect of reducing cooking losses and improving texture. Moreover, the addition of this defatted soybean extraction residue does not affect the color, odor, taste, and flavor within a practical range.

The present invention will be explained in more detail below with reference to Reference Examples and Examples.

In this specification, percentage (%) represents weight percent [% (weight/weight)] unless otherwise specified.

Reference Example 1 One volume of water was added to low modified defatted soybean flour with a particle size of 0.15 m or less, and extracted at 300C for 30 minutes while stirring.

The extract is removed by centrifugation, water is added to the solid material in an amount four times the amount of the raw material, and the mixture is stirred and extracted at 30'C three times. Remove the extract by centrifugation again. Water is added to the solid to form a slurry with a solid content of 2.5%, and a powder of defatted soybean extraction residue is obtained by spray drying. This product has a drying loss of 3.1
%, crude protein content 17.4%, other soluble components 9.8%, insoluble components 69.7%, and 95% or more of particles with a particle size of 0.15 Tm or less. Reference Example 2 Add 1@ volume of aqueous sodium hydroxide solution adjusted to pH 8.3 to low-denatured defatted soybean flour, perform three powder extractions at 70°C, remove the extract liquid by centrifugation, and collect solid matter. .

Add 5 times the amount of water to the solid matter, stir once at 30°C, wash with water, and centrifuge again to collect the solid matter. First, it is pre-dried using a drum dryer until the moisture content is approximately 40%, and then the moisture content is reduced to 6% or less by hot air drying. This was ground with a pin mill, and the particle size was 0.15wr.
A defatted soybean extraction residue with bean paste % below IL is obtained. The protein content of this product is 20.4%, other soluble components are 7.3%, and insoluble components are 66.3%. Reference Example 3 Add 1 volume of an aqueous solution adjusted to pH 8.5 with sodium hydroxide to low-denatured defatted soybean flour, and extract 3 times at 70°C.

Remove the extract by centrifugation and collect the solids.
Add 5 times the amount of water to the raw material to the solid substance, extract 1 powder at 30℃,
Furthermore, the process of collecting solid matter by centrifugation is repeated twice. The solid material is previously dried with a drum dryer until the moisture content is about 50%, and then the moisture content is reduced to about 5% by vacuum drying. The dried material is pulverized using an atomizer equipped with a 0.5 Wi screen. Particle size 0.25
96% is 7rn or less, and a defatted soybean extraction residue corresponding to 60% of the finer particles is obtained by air classification. This is all finer than 0.15 order. The protein content of this product was 7.6%, other soluble components were 5.1%, and insoluble components were 82.3%. Reference example 4 Add 1C@ amount of water to low modified defatted soybean flakes and heat at 30℃
After further heating to 90°C for 2 hours and stirring and extraction for 1 hour, remove the extract liquid by centrifugation. To the solid obtained, add 4 times the amount of water to the solid, wash with water, and centrifuge. Collect solid matter.

This solid material was dried with a drum dryer until the moisture content was approximately 9%, and the diameter was 1w. Grind in a Fitz mill equipped with a Ft screen. 40% of the crushed product has a particle size of 0.25TnI
It was less than 1. This crushed product has a mesh opening of 0.20Tt.
A passed product was obtained by sieving through a No. S sieve (approximately 35% of the crushed product).
This was re-pulverized to a particle size of 0.15Tfn or less to obtain a defatted soybean extraction residue. The loss on drying of this product is 8.9%, the crude protein content is 31.9%, and the other soluble components are 11%.
．． 1%, and the insoluble component was 49.1%. Example 1 3 y of defatted soybean extraction residue obtained in Reference Example 1 to 200 y of wheat flour
Mix in advance and add 5 y of salt and 64 y of water to this.
Add and knead for 1 minute.

2. After leaving the mixture to stand still, make and cut out the noodles and place them in boiling water for 1.
Boil the noodles and make udon noodles.

By adding the defatted soybean extraction residue, the breaking strength of the noodles increases and the noodles become hard. Example 2 Wheat flour (strong flour) 50
0y and 15y of the defatted soybean extraction residue obtained in Reference Example 2 were mixed well in advance, and 335' of water, 15y of dry yeast, 30y of caster sugar, and 5y of common salt were kneaded with a mixer to make tow.

Ferment it, degas it, and roast it as usual to make bread.
It retained its moist texture when sealed and stored in the refrigerator. Example 3 The defatted soybean extraction residue obtained in Reference Example 3 was uniformly mixed with wheat flour (thin blade powder) to a concentration of 5% (by weight).

Meanwhile, in advance, whip 140 y of butter, 609 yen of eggs, and an appropriate amount of flavoring ingredients into a cream using a mixer, add 200 d of flour containing the defatted soybean extraction residue above, and 130 d of caster sugar.
Mix y. After extrusion molding, the powder was roasted at 170°C to make kutski. There was little separation of fats and oils during production, and it was possible to prevent deformation during roasting, resulting in a product that retained its shape during molding. Example 4 100 parts by weight of wheat flour and 3 parts of the defatted soybean extraction residue obtained in Reference Example 3 are thoroughly mixed in advance. 65 g of this mixture is well dispersed in 300 f of water to make a korotsuke roll.

Potato korotsuke and cream korotsuke made using this type of koromo are less prone to bursting when fried, and the texture of the koromo is softer. Example 5 240 y of ground beef and 150 V of pork were ground, and 140 y of water-added textured soy protein product, 70 y of bread crumbs, 74 y of ground eggs, 310 y of chopped green onions, 10 y of the defatted soybean extraction residue obtained in Reference Example 4, and an appropriate amount of seasoning were added. Knead well and mold into 60y pieces.

The addition of defatted soybean extraction residue increases the hardness of the dough, making it easier to shape and work better. This is grilled in the open and made into hamburgers. A hamburger steak with a soft and pleasant texture was obtained. Example 6 260 y of pork and 60 ml of frozen ground pollock cod were passed through a chopper with two ugly plates to make minced meat.

Textured soy protein product 140V added with water, finely chopped onions 370y, salt 11g, sugar 15y
, potato starch 120y, dark soybean oil 5.5f
, 5y of sesame oil, an appropriate amount of seasoning, and 10f of the defatted soybean extraction residue obtained in Reference Example 2 are added and mixed in a conventional manner to prepare a filling.
Shumai was made by dividing the ingredients into 20q pieces, wrapping them in a shumai wrapper, and steaming them for two minutes. This increases the firmness of the ingredients, improves the workability when wrapping them in the skin, and reduces cooking loss. Example 7 Washed and peeled potatoes were steamed at 100°C for 4 minutes, crushed through a chopper, and allowed to cool.

20y of ground beef 40V, 140y of chopped onion
Add 10 f of the defatted soybean extraction residue obtained in Reference Example 1 to 700 y of the mashed potatoes, 40 y of hydrated textured soy protein product, 7 y of salt, 5 f of white sugar, 54 f of whole milk powder, and an appropriate amount of seasoning. Prepare the potato korotsuke filling by mixing in the usual manner.

The mixture was molded into 40 pieces and coated with breadcrumbs to produce potato crotsuke.

Claims (1)

[Claims] 1. A wheat flour processed food or cooked processed food containing defatted soybean extraction residue with a protein content of 50% or less, a soluble component other than protein of 30% or less, and an insoluble component of 40% or more.