JPS61152256A - Novel tempe food - Google Patents

Abstract

PURPOSE:To obtain the titled food having excellent taste and flavor and suitable as a low-calorific substitute for meat, by mixing bean curd refuse, cereal flour, starch, dextrin, etc., at specific ratios, granulating and steaming the mixture, inoculating Rhizopus oligosporus thereto, and fermenting the mixture. CONSTITUTION:(A) 50-80pts.(wt.) of bean curd refuse is mixed with (B) 20-50pts. of one or more components selected from cereal flour (e.g. soybean flour, whear flour, rice flour, corn flour, etc.), starch, dextrin, casein sodium, and albumen, and the mixture is granulated and steamed. the product is inoculat ed with Rhizopus oligosporus and fermented to obtain the objective food.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a novel tempeh food, and more specifically, 50 to 80 parts by weight of okara, grain flours such as soybean flour, wheat flour, rice flour, and corn flour, and starch. , dextrin, sodium caseinate, and egg white, mixed with 20 to 50 parts by weight of one or more selected from dextrin, sodium caseinate, and egg white, granulated, and then steamed;
Next, the present invention relates to a tempeh food whose main ingredient is a novel okara obtained by inoculating and fermenting Rhizopus oligosporus.

[Conventional technology]

Tempeh is a fermented food that originated in Southeast Asian countries such as Indonesia, and is called tempeh or onchom depending on the raw materials and bacterial species used.

Tempeh is made from soybeans and is soaked in water.

After molting and boiling in water, inoculate with Rhizopus oligosporus, pack in perforated polyethylene bags, and store at 31°C at 22-22°C.
The product is fermented for 6 hours.

Onchom uses peanut oil cake, starch cake, and okara as raw materials, and is fermented by inoculating with Neurospora flassa and Neurospora sitophila.

On the other hand, the majority of okara is discarded, and various studies have been conducted on how to use it effectively, but the high moisture content of okara is an obstacle and there is still no effective way to use it. It is in a state of

[Problem that the invention seeks to solve]

As a result of various studies on the effective use of okara, which has many problems, the inventor focused on tempeh.1. The present invention has been completed after research on its use.

The composition of bean curd is as follows. (According to the 4th edition Japanese Food Standard Composition Table) Protein: 4.8%, fat: 3.6%, carbohydrate: 6.4%.

Fiber w3.3%, ash content 0.8%, water content 81.1%.In fact, okara produced from tofu factories has a water content of around 80%.

Even if the tempeh fungus Rhizopus oligosporus is inoculated into this bean curd, since it is an aerobic bacterium, it has poor aeration due to its high water content and the small size of a single particle, so the growth of Rhizopus hyphae is slow and the growth of abnormal bacteria. Growth was observed, and the resulting product had problems such as soft tissue, watery texture, and bad taste.

[Means for solving problems]

The present invention was developed as a result of extensive research to solve these problems.

Approximately 80% of okara is mixed with protein etc.
By absorbing the moisture contained in grain flour and granulating it, it is possible to improve the shortcomings of okara alone, such as bad breathability and ffl taste, and create conditions that are extremely suitable for the growth of tempeh bacteria. The present invention was completed based on the discovery that a high-quality tempeh food could be obtained.

In the present invention, when using okara, grain flour, starch, protein, etc., 50 to 80 parts by weight of okara, grain flour such as soybean powder, wheat flour, rice flour, corn flour, starch, dextrin, sodium caseinate, and egg white are used. The amount of the selected one or more is in the range of 20 to 50 parts by weight. If the amount of okara is 80 parts by weight or more, the moisture content will be high and it will not be possible to obtain it in granular form. Moreover, if the amount of okara is less than 50 parts by weight, it will be difficult to mix with the above-mentioned powders, and it will not be possible to obtain it in granular form, which is not economical. A preferred range is 55 to 75 parts by weight of okara and 25 to 45 parts by weight of powders such as grain flour, starch, and protein.

In the present invention, after mixing and granulating okara with grain flour, starch, and protein, steaming is performed to sterilize bacteria that adhere to the okara and various powders, and to denature and gelatinize the powders used. The steaming time is in the range of 90 to 100°C and 30 to 60 minutes.

In the present invention, when mixing and granulating okara and grain flour, the pH is adjusted with an appropriate acid, such as citric acid.

By lowering the concentration to 4 to 5 with malic acid, phosphoric acid, hydrochloric acid, etc., it is possible to suppress bacteria other than tempeh bacteria.

In addition to grains and the like mixed with okara in the present invention, a small amount of seasonings and sweeteners: @coloring agents and spices.

By adding fats and oils, it is possible to create products with various flavors.

By these methods, the tempeh food of the present invention can be diversified.

The particle size of the granules formed by mixing okara with flour, etc. can be controlled arbitrarily by the amount of flour, etc. used, but it is not preferable if it is too large or too fine, so use within the range explained above. Depending on the amount, the particle size is suitable for tempeh bacteria mW = particle size of granules is 3A-1o
mm diameter range is most preferred for the fermentation conditions of the present invention.

To explain the manufacturing process of the tempeh food containing okara as a main component according to the present invention, okara, grain flour, starch, and protein are mixed and granulated in specified amounts. At this time, it is preferable to adjust the pH to 4 to 5 in advance with an acid. Next, after steaming at 90-100℃ for 30-60 minutes,
Let cool to ℃ and culture the tempeh fungus Rhizopus in advance.
Inoculated with Oligosborus, packed in perforated polyethylene bags, heated at 27-35°C, humidity 70-80%, 18
The product of the present invention was obtained by fermentation for ~48 hours.

〔Effect of the invention〕

The tempeh food containing okara as the main ingredient of the present invention has excellent flavor and structure, and has more flavor than so-called tempeh made from soybeans alone.
When cut into thin slices and fried, they are of sufficient quality to serve as a snack.

In addition, its structure is similar to that of meat, making it suitable for health-conscious people as a low-calorie meat substitute.

The present invention will be explained below with reference to Examples.

61 [Example 1] 70 parts by weight of okara and 30 parts of wheat flour (Nissin Seifun/Hiryu Brand)
Mix the parts by weight in a container and make the flour adhere evenly to the surface of the bean curd. After the flour adsorbs water from the okara and granulates it appropriately, it is steamed in a steamer at 95°C for 145 minutes.

After the product temperature has dropped to around 30°C, pre-cultured Rhizopus oligosporus is uniformly inoculated, packed into a perforated polyethylene bag to a thickness of 2 to 3 cm, and then placed in a fermentation chamber for 30 minutes. By fermenting at 180% RH for 26 hours, a good tempeh food containing okara as a main component was obtained.

[Example 2] 60 parts by weight of okara, sodium caseinate (manufactured by New Zealand) type 5 combination, 20M parts of powdered soy protein (Prorich, manufactured by Ajinomoto), powdered oil (Emasoft L△-5. manufactured by Riken Vitamin) 5 parts by weight.

5 parts by weight of seasoning (Riken Soup Stock, manufactured by Riken Vitamin) are mixed in a container, and various powders are uniformly adhered to the surface of the bean curd.

Various powders absorb water from the bean curd, granulate it appropriately, and then put it in a steamer and steam it at 98°C for 40 minutes.

After the product temperature has dropped to around 30°C, pre-cultured Rhizopus oligosporus is uniformly inoculated, packed into perforated polyethylene bags to a thickness of 3 to 4 cm, and then placed in the fermentation chamber. ℃.

Fermentation was carried out for 25 hours at 75% RH to obtain a good tempeh food containing okara as a main component.

Test example Commercially available tempeh and the product of the present invention were evaluated.

The results are shown in the table below.

table −〇−

Claims (1)

[Claims] (1) Mix 50 to 80 parts by weight of okara with 20 to 50 parts by weight of one or more types selected from grain flours such as soybean powder, wheat flour, rice flour, and corn flour, starch, dextrin, sodium caseinate, and egg white. This is a tempeh food whose main ingredient is a new type of okara, which is made by granulating, steaming, and then inoculating and fermenting Rhizopus oligosporus.