JPS6214758A - Production of health complementary food from soybean koji prepared using cellulose powder as material - Google Patents

Abstract

PURPOSE:To obtain a nourishing complementary food, having good taste and containing readily digestible and absorbable soybean protein, by using soybean KOJI prepared from a mixture of steamed or boiled soybeans with an adequate amount of cellulose powder as a material for cheese, sausage, etc. CONSTITUTION:Steamed or boiled soybeans are mixed with an adequate amount of cellulose powder to adjust the moisture on the surface of the steamed or boiled soybeans to be suitable for KOJI production, and a mold starter is inoculated thereinto to give soybean KOJI, which is directly used or autolyzed, milled, etc., and used as a material for cheese, sausage, etc. Preferably, the cellulose powder is used in an amount of 2-6wt% based on the steamed or boiled soybeans. The mold starter may be a moderately hydrolyzed protein and is preferably of the long pili type with slight spore adhesion. The above-mentioned soybean KOJI can be directly used for cheese, sausage, marine fish paste products, etc., and milled, autolyzed, etc., and incorporated with potage, soybean milk, dressing, etc. If the soybean KOJI is formed into dried powder, it can be used for bread, biscuit, noodles, medicines for promoting nutrition, etc.

Description

[Detailed Description of the Invention] This invention uses cellulose powder to produce soybean koji, which can then be used as a raw material for various foods through autolysis, crushing, dry powdering, etc. Excellent nutritional complementarity and good flavor derived from highly digestible plant proteins in food1
It relates to imparting texture.

The koji that uses a large plate includes soy sauce koji, and miso? There are Sumitama koji and Hamano Q's large quantity t11 for producing Tamesho oil, but the large amount of water and protein contained in steamed large quantities is not suitable for the growth of koji mold, so there are techniques to optimize this. It is in. In other words, in the case of soy sauce koji, the total moisture and protein content can be reduced by mixing dry-heated cracked wheat with a low moisture content in a steamer. 1
It can be considered that the growth of bacteria is adjusted to the appropriate level, and in Hamano Ju, the dry heat father mixes raw flour to adjust the moisture on the surface of the steamed Osumi.

In addition, in the case of giant koji, by crushing the steamed V to form large balls, the surface area is first reduced, making it easier for the koji mold to propagate, and at the same time, the growth of lactic acid bacteria, which competes with aerobic harmful bacteria, occurs within the q ball tissue. This is the reason why we are encouraging this. Although these types of koji are made into foods and have a good taste, 1 gram of koji itself is not so delicious and does not have a flavor that can be used as a material for, for example, cheese.

In order to reduce the health concerns caused by excessive intake of meat, especially animal fat, which has become a problem in recent years, the inventor has developed various methods to produce highly digestible and delicious food using Dairen, which has excellent nutrition. As a result of research, one person found that by combining cellulose powder, which has never been used to make koji, with steaming dainin, koji production can proceed safely, with the above-mentioned good digestibility and nutritional supplementation. The present invention was completed after confirming that koji with a rich flavor can be obtained and is truly effective as a variety of food ingredients.

Since cellulose powder is pure fiber cord, it is completely insoluble in water, but it has very high water absorption capacity and has no adhesion-resistant bacteria, so it is ideal for making koji like this. be. In addition, eating fibrous foods is effective for health as opposed to overconsumption of animal foods, and combining this with soybeans will further increase its nutritional complementarity.

It has been confirmed through experiments that the appropriate amount of cellulose powder used in the present invention is 2 to 6% of the amount of cellulose powder used in the cellulose powder. This powder is very light and has strong water absorption ability.
Therefore, when such a small amount is used, the liquid on the surface of the steamed soybeans is completely absorbed and adheres to the surface, making koji production safe and easy. In this case, it is not necessary for the soybeans to absorb sufficient water; rather, by soaking them for a short time and lightly steaming them, the weight of steamed soybeans/original soybean weight can be reduced to 1.
．． It is better to use around 8 as a standard, and when the number of steamed soybeans increases than this, it is better to use more flour in the range of 2 to 6% Fi, and conversely when it decreases, use less.

There are various types of commercially available seed koji for different uses.

It is sufficient to appropriately decompose the protein, and a long-haired type with less spore adhesion is preferable.

The soybean koji produced in this way has a great flavor and nutritional supplementation properties, and is useful as a raw material for food products, and can be used in most processed foods that can be mixed in during the manufacturing process. be.

For example, it can be used for cheese, sausage, hamburger, fish paste products, or as a potage.

It can be mixed into soy milk, dressings, etc. after grinding or autolyzing it, and if it is made into a dry powder, it can be used with noodles.

It can also be used as bread, biscuits, and nutritional supplements. Moreover, when it is added alone or together with steamed soybeans to miso or pressurized oil, it becomes a seasoned food with a particularly superior flavor than conventional products.

Furthermore, if similar malt is made using defatted soybeans that have been defatted in advance, the resulting koji will be easily digested and absorbed, making it suitable as feed for livestock and pets.

Next, an example will be given and explained.

Example l (about the production of soybean koji) Soybean 2,0OOP was thoroughly washed with water and soaked for 5 hours.

The water was drained and the mixture was steamed in an autoclave at a pressure of 1.2'/cIl for 10 minutes, taken out and allowed to cool, yielding a 3.65° steaming hole. The mixture was roughly divided into two parts, mixed with cellulose powder in the first formulation, and subjected to koji making.

A small amount of miso starter koji is inoculated, placed in a koji lid, and koji is made in a constant temperature oven for 42 hours as usual. In this way, we obtained the following major MTLTITs.

1 144! M' ■ 14601' Observation during koji making showed that tM bacteria grew faster than rice koji, which may be expected, but the heat generation was rapid, and strong fever continued from the second day onwards, but the temperature remained the same as usual. It was relatively easy to control the progress.

No growth of bacteria was observed during the koji production, and there was no abnormal odor, and the koji produced had a sweeter koji aroma that was stronger than that of rice koji, and had a very strong umami flavor.

II seemed to be somewhat better, with cellulose powder on the surface of the soybeans and koji mycelium surrounding it, reminiscent of a type of confectionery.

Example 2 (Production of Balk Sausage) Balk sausage was manufactured using the soybean 4M1 obtained in Example 1 as a raw material.

Thoroughly mix the above-mentioned large FL'chJ5oOf with 3500F of Bork sausage dough (seasoned and mixed method) that is in the process of being manufactured, put this mixed dough into an air pressurized filling machine, press it into a kaizong, and tie it. Obtained 13 pieces of 23-piece stuffed sausages with a diameter of 421 (excluding the cutout in the machine).
This was smoked and boiled in water according to conventional methods to produce *0- sausage.

When the cut surfaces of the products were examined (20 cases), the average number of fine grains per cut surface was 5.95. Standard deviation: 222, and there was a large variation in the distribution, but this may be because the amount of large W and * mixed was small compared to the sausage dough.

The cut surface has fine grains that adhere well to the sausage dough and look beautiful without any unevenness.

When I ate it, it had a lighter flavor than the one without the additives, so I didn't get tired of it, and I found the slightly hard texture pleasant.

Example 3 (About cheese production) Similarly, he made cheese using Omi koji as an ingredient.

225 tons of commercially available melty cheese was heated and melted in a pot at about 80° C., and 35 tons of large plate koji from Example 1 was added and mixed. Place this in a box the same size as the commercially available product and cool it. Cheese 1902, made from Hondaisumi, was obtained. (The amount of weight loss is the amount of heat evaporation and loss from adhesion to pots and other surfaces.) Inspecting the cut surface: 3 cm x 5.5 c
There are an average of 12 fine grains in the "x cut", the cross section is smooth, and the yellowish white color of cheese is 116. The light brown color of the interior harmonized pleasantly and it was judged that the φ-shape was preferable as a food product. When you eat it, you can feel the unique flavor of cheese more mellowly than the one without any additives, and it has a texture that harmonizes the firmness of the cheese with the moderate hardness of the fine grains, so you won't get tired of eating it. It was recognized as a thing.

In the present invention, if this Daiyo-koji can be produced without error, it will become a delicious material that is easily digested and absorbed, and is highly nutritious and complementary, so it can be applied to various processed foods in addition to the one or more embodiments. For example, as an in-hole product.

Putter, ham, hamburger, nyou mai. Fish products include kamaboko, fish sausage, salted fish, and delicacies.

Bread, confectionery, snack foods, keratin, and fried tofu cover most of Japan's processed foods, and can be applied to various foods from other countries as well, with great effects. Furthermore, it seems to be highly effective as a nutritional supplement.

Currently, most of the world's large quantities of soybean oil are extracted into soybean oil and defatted firewood, and the defatted firewood is mostly consumed as feed.

It is predicted that the world's food supply will be in short supply due to population growth in the future, and it is necessary to prevent the uneconomical effects of converting large amounts of precious protein into animal protein for human consumption and the overconsumption of animal foods. In order to maintain a healthy diet, the effective use of large plates can be considered to be meaningful from a global perspective.

Traditionally, in our country we have miso, pressure oil, simmered rot, rice bran, etc.

There are also processed foods such as tempeh from Southeast Asia.

The indigestibility and harmfulness of Daiq itself have been removed.

Although they are delicious and attractive protein foods, they are dominated by long traditions and have regional preferences, making it difficult for them to become popular in different regions.

According to the present invention, it does not contain much salt like miso.

It does not have a special shape like a pigtail, and can be used in a wide range of foods.
It is possible to safely produce large amounts of koji using an automatic koji making machine. Therefore, we believe that this implementation will greatly contribute to the prosperity not only of our country but also of humanity around the world.

Claims (1)

[Scope of Claims] Steamed soybeans are mixed with an appropriate amount of cellulose powder, the surface moisture is adjusted to be suitable for making koji, and the soybean koji made by inoculating seed koji to make koji is directly used. Alternatively, the autolyzed, ground, powdered, etc. product is used as a material for cheese, sausage, etc., thereby producing delicious and nutritionally complementary foods in which soybean protein is easily digested and absorbed.