JPS62143645A - Paste product using soybeans as major ingredient and its production - Google Patents

Abstract

PURPOSE:Protein hydrolyzate from coagulated soybean milk is kneaded with a binder and seasonings to produce a paste product which has dense, crisp and elastic texture, and is tasty and digestive. CONSTITUTION:Soybeans and water are ground, the ground product is directly, or after separation of OKARA (solid product in TOFU-making), coagulated by adding a coagulant thereto. Then, the coagulated product is centrifuged to remove water, crushed into separate pieces, and the pieces are treated with a neutral protease or the like to hydrolyze the protein. The hydrolyzed protein is combined with a binder such as egg white or starch, chemical flavors and common salt and other seasonings and kneaded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a paste product using soybean as a main ingredient and a method for producing the same.

(Prior Art) Tofu is a processed food unique to Japan that uses soybeans as an ingredient.

Tofu is made by heating soybean milk obtained by separating okara from the ground product obtained by grinding soybeans with condensate soaked in water, adding a coagulant to this, coagulating it, and then molding it. Soymilk curds, so-called tofu, are produced by placing the soybean milk in a molded container and applying pressure to separate the water.

(Problems to be Solved by the Invention) Tofu produced by the conventional method described above not only disintegrates easily and is troublesome to transport and handle, but also has problems such as the characteristic fishy odor of tofu that is unsuitable for Westerners. However, from the viewpoint of the high nutritional value of soybeans and the health benefits of vegetable protein, it is desirable to improve soybeans by making them easier for Westerners to eat by using a knife and hawk, and by making them more delicious with a flavor without a fishy odor. .

(Means for Solving Problem R4) The present invention solves the above-mentioned conventional drawbacks and meets the above-mentioned demands, and is a kneaded product such as kamaboko, sausage, etc., which has dense flesh, crisp elasticity, and We provide a soybean paste product that has a rich texture, is easy to eat using chopsticks, a knife, or a hawk, and is delicious and has excellent nutritional value and digestibility. The main feature is a proteolyzed product of soybean milk curd, which is also made up of binders and seasoning additives.

The manufacturing method is characterized by using soybeans as a raw material, grinding them with water, separating the okara from the ground product, or adding a coagulant to it to coagulate soy milk. After that, free water was removed, and the resulting soymilk curd was subjected to proteolytic treatment by adding a degrading enzyme to it in pieces, and binders and seasonings were added to the resulting proteolytic product. It is characterized by being kneaded afterward.

Furthermore, the production method of the present invention provides a method for producing a good-quality paste product with a flavor free from the fishy odor characteristic of tofu, in which soybeans with or without hulling are sterilized at high temperature with pressurized steam, and then sterilized with hot water. After washing, the soybean milk is milled with hot water, then the okara is separated, and when it is run through an ultrafine mill, the okara is separated if necessary, and the resulting soymilk is coagulated immediately or after high-temperature heat treatment. After adding the agent and coagulating the soymilk to produce a coagulated product, the soybean milk was dehydrated, and the coagulant was removed by dissolving the coagulant immediately or by immersing it in water. After that, a proteolytic enzyme is applied to decompose the protein, and a binder and seasoning are added to the proteolytic product, kneaded, and the resulting mixture is filled into a packaging film and immediately disposed of. or heat sterilization after smoking treatment.

(Example) Next, examples of the present invention will be described.

Soybeans are soaked in water for a long time and then ground together with condensate.The resulting ground product, so-called "Kure", is separated from soymilk and okara by squeezing and filtration, and the resulting soymilk is heated to 70-85℃. A coagulating agent such as calcium chloride or calcium sulfate is added to the soy milk to coagulate it. This is placed in a molding box and pressurized or free water is removed without pressurization to obtain a molded soymilk curd, so-called tofu. Up to this point, the process is the same as conventional tofu manufacturing. According to the present invention, one of the features is that the obtained soymilk curd is broken into pieces to create a crushed product, and a proteolytic enzyme is added to this to perform protein decomposition. The shaped soy milk curd, so-called tofu, is broken into pieces by passing it through a crusher or a pair of pressure rollers. Next, a protease is added to this to enzymatically decompose the protein.

As the protease, neutral protease obtained from papaya, Bacillus, Aspergillus or the like is preferable, and it is convenient to use commercially available products. 0.1-10 as protease titer
0 units/g added, 30-24 hours, 10-60°C
It is decomposed and aged. During this time, proteins are broken down into peptides, amino acids, etc., increasing digestibility and flavor.

This aging process is performed, for example, by 0.03% of the soy milk curd.
When added and aged at 15°C for 5 hours, the protein dissolution rate increased from 20% to about 35%, and the protein degradation rate was 2.1%.
% rose to 4.8%. The product aged in this way has a crisp and elastic texture, is highly digestible, has nutritious value, and has a mature flavor as a final product.

After the proteolytic process has been completed in this way, egg whites and starches are used as binders, and fats and oils are added as seasonings, chemical seasonings, etc.
Appropriate amounts of salt and other spices were added as needed, the moisture content was adjusted, and the mixture was kneaded using a silent cutter at 5000 rpm for about 10 minutes. In this case, the moisture content is 65~
A product with a degree of concavity of about 75% was the most palatable, and a pastry product with a fine texture and a firm texture was obtained, which had significantly better retention than ordinary tofu.

An appropriate amount of the above kneaded product was filled into a packaging film, and then heated and sterilized with hot water or steam to form a molded product in the form of a cylinder or the like. Heat sterilization, for example, 2-1
In the case of a cylindrical filling with a diameter of 0 cm, heat sterilization is performed at 80'C for 2 hours. Thereafter, this product is made into a product as it is or by vacuum packaging after slicing. In this case, put it in a retort pouch or can and heat it in a retort pot at 121°C.
By performing retort sterilization for 5 minutes, the product can be stored at room temperature.

In order to make the above-mentioned compound after the kneading process into a smoked product, it is filled into a special packaging film, smoked for about 2 hours by known means, and then smoked with hot water at 70 to 100°C. Alternatively, after heating with steam for 10 minutes to 3 hours, the product was vacuum packaged and heat sterilized in the same manner as above.

The above manufacturing process follows the normal tofu manufacturing process, in which the raw soybeans are soaked in water for a long time and then ground after the water is drained. As a result of the study, it was found that when tofu is decomposed, a group of compounds such as n-hexanol, which is the source of the characteristic grassy odor of tofu, are produced, and that this unavoidable problem leaves a grassy odor in the paste product produced in accordance with the above example. did.

The following example is an example of producing a pastry product of the present invention which has the grassy smell removed and has a further improved flavor.

To obtain 90 kg of soybeans obtained by peeling 100 kg of soybeans as they are or by dehulling them using a dehulling machine, the surface of the defatted soybeans is immediately sterilized at high temperature without soaking in water, and the enzymes contained in the soybeans are deactivated. For example, steam at 4 to 5 atmospheres is 135
By treating at high temperature for 20 seconds at ℃, microorganisms attached to the surface of soybeans are killed and the number of bacteria is significantly reduced.

At the same time, the core temperature of the soybeans reaches 85°C or higher, and the lipase in the soybeans is deactivated. In this way, the rancidity phenomenon during the proteolysis process of soybean milk curds is prevented, and is also the cause of the grassy odor caused by the oxidative decomposition of the fat contained in the soybean by the lipase that occurs during long-term soaking of soybeans in water. There is no generation of compounds such as n-hexanol, and a coagulated soymilk with a good flavor without grassy odor, that is, so-called tofu can be obtained. Moreover, the process of soaking soybeans can be omitted, resulting in advantages such as high work efficiency.

For example, the dehulled soybean qoy that has undergone sterilization and enzyme deactivation treatment in this manner is washed with hot water at 80 to 90°C, and then ground in a grinder with 450 g of hot water at the same temperature. Furthermore, if necessary, it is further ground with an ultramizer to make it into ultra-fine particles. In this case, the reason for using hot water is to further prevent bacteria in the outside air from adhering to the soybean, which is undesirable for fatty acid decomposition. The ground product obtained in this way is normally separated continuously into soy milk and okara using a filter or decanter to obtain approximately 500 g of soy milk. However, in some cases, a paste product containing ultra-fine grained bean curd curd curd is sometimes created depending on the taste of the consumer.

The soymilk thus obtained is preferably 100'
C. It is possible to sterilize soymilk and completely inactivate physiologically harmful substances such as trypsin inhibitors contained in trace amounts in soymilk by heat treatment for 5 to 10 minutes or under equivalent heating conditions. preferable.

The soymilk heat-treated in this way is cooled to 70-85°C,
Add to this 04-1% calcium sulfate or 0 calcium chloride.
．． A solution of 2 to 0.5% in water is poured into the soybean milk while stirring, and when the coagulant is uniformly dissolved in the soymilk, the soybean milk is allowed to stand for about 10 minutes. Thus, the soymilk coagulates, producing a soymilk curd. The soy milk curd thus obtained coexists with excess free water, so in order to dehydrate it, it may be placed in a molding box and pressurized, as in conventional tofu production. As mentioned above, when it is desired to quickly produce the paste product of the present invention without going through the production of so-called shaped soymilk curds, so-called tofu, centrifugal SR filtration is performed without performing such dehydration treatment. By centrifugal dehydration using this method, a soymilk curd consisting of a large number of loose pieces can be obtained immediately. In other words, when manufacturing tofu, dehydration treatment is performed using a molded box, but when trying to manufacture the paste product of the present invention, this molded soymilk curd is disintegrated and divided into pieces. This is disadvantageous in terms of work as it requires an additional process.

According to the present invention, it is important to add a proteolytic enzyme to the soybean milk curd in a separate state obtained by centrifugal dehydration to perform proteolytic treatment. As a pre-process, by taking advantage of this separated state and immersing it in water or hot water, the coagulant contained can be easily and quickly dissolved and lost, and the flavor of the coagulant will not remain. A further improved paste product can be produced.

If this immersion treatment to remove the coagulant is performed, the following steps should be taken:
Similarly, if the tofu is subjected to centrifugal dehydration using a centrifugal separator, further dehydrated pieces of tofu with a moisture content of 75% can be obtained.

This level of water content is just suitable for subsequent proteolytic enzyme action and subsequent addition of binders and seasonings to obtain a palatable pastry product with a water content in the range of 65-75%.

Next, an appropriate amount of a commercially available proteolytic enzyme was added to 150 kg of the tofu curd in pieces with or without the centering treatment of the coagulant, for example, 3% a0 was added as described above, and the mixture was heated at 15°C. After 5 hours of aging, soybean protein is decomposed by proteolytic enzymes to produce polypeptides, amino acids, etc., which improves flavor, digestion, and absorption.

At 150 hrs., the protein decomposition product that has been aged in this way
6kg of powdered egg whites as binder, 7kg of oil and fat as seasoning
l! , salt 1.8kg, meat extract 3 yu, chemical seasoning α6
After adding 20g of spices and adjusting the moisture content,
The mixture was kneaded using a silent cutter at 500° rotation for about 10 minutes.

After casing 180 kg of the thus obtained formulation with a special film, it is heat sterilized for 10 to 3 hours with hot water or steam of 7o~ioo"c, usually 80" (2 hours). Either vacuum-package it and make it into a product, or vacuum-package the columnar casing by slicing it to a predetermined thickness and make it into a product.Alternatively, if necessary, put it in a retort pouch or can and put it in a retort pot. Retort sterilization at 121°C for 25 minutes to produce a product that can be stored at room temperature.

In addition, if approximately 180 kg of the above-mentioned mixture is to be used as a smoked product,
After casing with a special film, it is smoked according to a conventional method, then heated and sterilized in the same manner as described above, and then vacuum packaged to produce a product.

(Effects of the Invention) As described above, according to the present invention, soybeans are used as a raw material, soybean is ground, and the soymilk in the ground product is coagulated, and the resulting soybean milk curd is separated into pieces and a proteolytic enzyme is applied thereto. As a result, protein decomposition is carried out well, producing polypeptides and amino acids, resulting in a proteolytic and aged product with improved digestibility and nutritional value, as well as increased flavor. Because the ingredients are added and thoroughly kneaded, the meat has a dense texture similar to paste products such as kamaboko and sausage, and has a texture with appropriate elasticity and hardness, and has a crisp texture, and is also rich in flavor and nutritional value. A paste product with high quality and good digestibility can be obtained, eliminating the disadvantages of conventional tofu such as poor handling and difficulty in eating due to easy disintegration.
We bring tofu processed food that is suitable for everyone and can be eaten with a knife as well as a steak. Further according to the invention,
Since the raw soybeans were immediately heat-treated at high temperature to deactivate the lipase without soaking them, we were able to provide a paste product with a simple aroma without grassy smell and improved flavor. has.

Claims (1)

[Scope of Claims] 1. A paste product made from soybeans, which is mainly composed of a proteolyzed product of soybean milk curd, and which also contains binders and seasoning additives. 2. Soybeans are used as raw materials, and the ground product obtained by grinding this with water is used as is, or after separating okara from this, a coagulant is added to this to coagulate soy milk, and the free water is extracted. The soybean milk curd is removed, and the obtained soymilk curd is subjected to proteolytic treatment by adding a degrading enzyme to the fragmented soymilk curd, and after adding binder and cooking ingredients to the obtained proteolytic product, it is kneaded. A method for producing a paste product whose main ingredient is soybean. 3. The production method according to claim 2, wherein the soymilk curd obtained by adding a coagulant is immediately centrifuged to remove free water to obtain a soymilk curd in a separate state. 4. The production method according to claim 2, wherein the soybeans, with or without hulling, are immediately subjected to high temperature sterilization without immersion in water, and then ground with hot water. 5. Add 100 more soy milk obtained by separating okara from the ground product.
The manufacturing method according to claim 4, wherein the method is heated at ℃ for 5 to 10 minutes. 6. The production method according to claim 5, wherein the soybean milk curd in pieces is soaked in water. 7. The manufacturing method according to claim 2, in which the ground product is further subjected to an ultrafine grinder. 8. The production method according to claim 7, wherein the soybean milk curd that has been subjected to a super-milling machine is treated as it is or after separating the okara from it, it is decomposed with a proteolytic enzyme. 9. After sterilizing soybeans with or without hulling at high temperature using pressurized steam, washing them with hot water, and grinding them together with hot water, the okara is separated and then passed through an ultra-fine grinder. Separate if necessary, add a coagulant to the obtained soymilk immediately or after high-temperature heat treatment to coagulate the soymilk to produce a coagulated product, and then dehydrate the obtained soymilk coagulated product. Immediately or after immersing it in water to dissolve and remove the coagulant and then allowing proteolytic enzymes to act to decompose the protein, binders and seasonings are added to the proteolytic product and kneaded. A method for producing a pastry product using soybeans as a main ingredient, which comprises filling a packaging film with the obtained preparation and sterilizing it by heating immediately or after smoking.