JPS62179359A - Production of food utilizing defatted soybean - Google Patents
Production of food utilizing defatted soybeanInfo
- Publication number
- JPS62179359A JPS62179359A JP61019765A JP1976586A JPS62179359A JP S62179359 A JPS62179359 A JP S62179359A JP 61019765 A JP61019765 A JP 61019765A JP 1976586 A JP1976586 A JP 1976586A JP S62179359 A JPS62179359 A JP S62179359A
- Authority
- JP
- Japan
- Prior art keywords
- fermented
- parts
- defatted
- soybean
- defatted soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 80
- 244000068988 Glycine max Species 0.000 title claims abstract description 77
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 239000002994 raw material Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 241000235527 Rhizopus Species 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims description 30
- 239000007858 starting material Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 abstract description 27
- 230000004151 fermentation Effects 0.000 abstract description 27
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000011888 snacks Nutrition 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 7
- 244000205939 Rhizopus oligosporus Species 0.000 abstract description 5
- 235000000471 Rhizopus oligosporus Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 230000000813 microbial effect Effects 0.000 abstract 2
- 244000005700 microbiome Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 description 27
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 229910021529 ammonia Inorganic materials 0.000 description 9
- 150000001412 amines Chemical class 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 8
- 239000002245 particle Substances 0.000 description 8
- 244000063299 Bacillus subtilis Species 0.000 description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 description 7
- 235000015895 biscuits Nutrition 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- 235000013557 nattō Nutrition 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013548 tempeh Nutrition 0.000 description 3
- 244000078127 Eleusine coracana Species 0.000 description 2
- 235000013499 Eleusine coracana subsp coracana Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 235000002079 ragi Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000006837 my medium Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000012437 puffed product Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000011218 seed culture Methods 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
この発明は、脱脂大豆を利用した食品の製造法に関する
ものである。詳しくは、脱脂大豆を主成分とする発酵原
料をリゾプス属の菌又は/及び酵母で発酵して発酵脱脂
大豆とし、それを素材として食品を製造するものである
。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for producing foods using defatted soybeans. Specifically, a fermented raw material containing defatted soybeans as a main component is fermented with bacteria of the genus Rhizopus and/or yeast to obtain fermented defatted soybeans, and foods are manufactured using the fermented defatted soybeans.
従来の技術
脱脂大豆は、蛋白質やダイエタリーファ、イバーが多く
栄養的に優れた食品素材であるが、いわゆろ大豆臭がす
るためそのまま利用されることがなく、豆乳、豆腐、分
離蛋白なとの原料として使用され、それ以外にはほとん
ど利用されていなかった。Conventional technology Defatted soybeans are a nutritionally superior food material containing a lot of protein, dietary fiber, and fiber, but because of their so-called soybean odor, they are not used as is, and are used as soy milk, tofu, and isolated protein. It was used as a raw material and was not used for much else.
この発明の発明者らは、脱脂大豆をほどよく発酵すると
大豆臭がなくなり、しかもマイルドでほのかな甘味を感
する芳醇で味覚の優れたものとなることを見いだし、先
に出願を−おこなった(特願昭60−10309号)。The inventors of this invention discovered that when defatted soybeans are properly fermented, the soybean odor disappears, and the product becomes rich with a mild and slightly sweet taste, and has an excellent taste. Patent Application No. 10309/1982).
その方法は、脱脂大豆を主成分とする発酵原料にリゾプ
ス属の菌を含む種菌を接種し、はどよく発酵したものを
素tオとして食品を製造するものである。The method involves inoculating a fermented raw material containing defatted soybeans as a main component with a starter culture containing bacteria of the genus Rhizopus, and using the well-fermented material as raw material to produce food.
発明が解決しようとする間居点
しかし、この方法は、発酵原料に挿苗を接種する前に加
熱して殺菌しているため大変手間と時間と費用がかかっ
た。その上この方法は、脱脂大豆が熱により一部変質し
、食品としたとき好ましくない影響を与えることがあっ
た。すなわち、この発酵脱脂大豆を膨化食品としたとき
十分膨1ヒしなかったり、食べたとき口溶けが悪くなっ
たり、ざらつきを4えるなと食品の物性や味覚に恋い影
響を及;Tすことがあった。However, this method requires a lot of effort, time, and cost because it sterilizes the seedlings by heating before inoculating the fermentation raw material with the cuttings. Moreover, in this method, the defatted soybeans may partially change in quality due to heat, which may have an unfavorable effect when used as food. In other words, when this fermented and defatted soybean is used as a puffed food, it may not puff up sufficiently, it may not melt in the mouth when eaten, or it may have a rough texture, which may adversely affect the physical properties and taste of the food. there were.
また、発酵する際も21苗が増えないようにri¥酸な
との有機酸を加えp Hを下げろことが、良い結果を1
)るために必要であった→。Also, during fermentation, to prevent the number of seedlings from increasing, add an organic acid such as RI acid to lower the pH.
) →.
この発明の発明台らは、殺菌処理を行わず、i足ってそ
れによる欠点のない方法を開発すべく研究した。The inventors of this invention conducted research to develop a method that does not involve sterilization and has no drawbacks due to it.
問題点を解決するための手段
この発明の発明者らは、従来脱脂大豆などに付召してい
るPi菌を除くため殺菌してからてないと使用てきない
と考えられていた発酵原料も、その水分を少なくして一
定の範回の水分にSI!I”Mしてからf1菌を接種し
、発酵すると雑菌の繁殖が抑えられ、食品素を才として
望ましいものとなることを見いだし、この発明を完成さ
せた。Means for Solving the Problems The inventors of this invention have developed a new technology for fermented raw materials, which were conventionally thought to have to be sterilized to remove the Pi bacteria attached to defatted soybeans, etc. SI to reduce moisture and keep moisture within a certain range! They discovered that if they were inoculated with f1 bacteria after I''M and fermented, the proliferation of various bacteria was suppressed, making it a desirable food ingredient, and completed this invention.
すなわち、この発明は、発酵前の脱脂大豆を主成分とす
る発酵原料に水を加え、20〜31%の水分に調整し、
殺菌することなくリゾプス属の菌又は/及び酵゛母を含
む種菌を接種し、発酵した発酵脱脂大豆をか財として食
品を製造するものである。That is, in this invention, water is added to a fermentation raw material mainly composed of defatted soybeans before fermentation, and the moisture content is adjusted to 20 to 31%.
Foods are produced using fermented defatted soybeans as a material, which are inoculated with a starter culture containing bacteria of the genus Rhizopus and/or yeast without sterilization.
この発明に用いろ発酵原料とは、脱脂大豆又は脱脂大豆
を主成分としこれに穀類、豆類、いも頌、おからなどを
加えたものである。The fermented raw material used in this invention is one that has defatted soybeans or defatted soybeans as its main ingredient and to which grains, beans, sweet potatoes, okara, etc. are added.
この発酵原料に水を加え、その水分を20〜31%に;
JI整する。発酵原料の水分が20%より少ないと発酵
が行われず、31%より多いと雑菌によると思われる納
豆のような異臭や異味が生しる。Add water to this fermented raw material to make the moisture content 20-31%;
JI adjustment. If the moisture content of the fermented raw material is less than 20%, fermentation will not take place, and if it is more than 31%, a natto-like odor and taste likely to be caused by various bacteria will occur.
次いて、この水分を:A整した発酵原料に殺菌処理する
ことなく直ちにリゾプス属の菌又は/及び酵母を含む種
菌を接種する。Next, a seed culture containing Rhizopus bacteria and/or yeast is immediately inoculated into the fermented raw material, which has been hydrated without being sterilized.
リゾプス属の菌を含むものとして、例えばテンペ、タウ
チョ、オンチョム或はテンペの原料であるラギーなとの
発酵食品を種菌として使用することが可能である。これ
らの発酵食品には、リゾプス オリゴスポラス、リゾプ
ス オリゼなとのリゾプス属の菌が含まれている。Examples of bacteria containing Rhizopus genus include tempeh, taucho, onchomu, and fermented foods made from ragi, which is the raw material for tempeh, and can be used as starter bacteria. These fermented foods contain Rhizopus bacteria such as Rhizopus oligosporus and Rhizopus oryzae.
また、これらの菌は、例えばIFO8[331(リゾプ
ス オリゴスポラス’)、IFO4707(リゾプス
オリゼ)として(財)発酵研究所に登録されており、一
般に入手することが可能であり、このようなリゾプス属
の菌を分離培養したものを種菌として部用することもで
きる。また、これらの菌の胞子を種菌として用いること
も可能である。In addition, these bacteria include, for example, IFO8[331 (Rhizopus oligosporus'), IFO4707 (Rhizopus oligosporus'),
It is registered with the Fermentation Research Institute as ``Oryzae'' and is generally available, and isolated cultured bacteria of the genus Rhizopus can also be used as seed bacteria. It is also possible to use spores of these bacteria as seed bacteria.
酵母を含むものとして、例えばパン酵母、アルコール発
酵粕などが利用でき、サツカロミセスセレビシェなどの
分離した酵母を培養したものも1重用できろ。Examples of yeast-containing materials that can be used include baker's yeast and alcoholic fermented lees, and cultures of isolated yeast such as Satucharomyces cerevisiae can also be used in a single layer.
!11!菌を接種した発酵原料を発酵する。発酵は、温
度が低いと発酵の遅延とそれによる雑菌の繁殖、胞子の
形成とそのための黒変などがみられ、温度が高いと発酵
の亢進による異臭の発生や苗の死滅を招くことがあるた
め25℃以上、40℃以下で1テうのが望ましいが、そ
れより高い40〜45℃位の温度でも注意して発酵すれ
ば実在可能である。! 11! Ferment the fermented raw material inoculated with bacteria. If the temperature is low, fermentation will be delayed, resulting in the proliferation of various bacteria, and spore formation, resulting in black discoloration.If the temperature is high, fermentation may accelerate, resulting in the generation of off-flavors and the death of seedlings. Therefore, it is desirable to ferment at a temperature of 25°C or higher and 40°C or lower, but fermentation at a higher temperature of 40 to 45°C is also possible if careful fermentation is performed.
なお、発酵は、所望に応じて任意の段階まで行えるが、
発酵が進むとアミン類やアンモニアなどの不快臭や異味
の原因となる物質が生じるので、これらの物質が生じる
前の段階で発酵、を止めるようにする。Note that fermentation can be carried out to any stage as desired, but
As fermentation progresses, substances such as amines and ammonia that cause unpleasant odors and tastes are produced, so fermentation should be stopped before these substances are produced.
すなわち、菌糸が発酵原料全体に蔓延しても脱脂大豆の
粒子が互いに固く固着する前の段階で発酵を止めるよう
にする。この段階で発eを止めると発酵脱脂大豆は、手
で力を加えると容易に崩れ、元の粒子の状態となる。こ
の段階とするには、通$25〜40℃で発酵しておよそ
15〜30時間要する。That is, even if mycelium spreads throughout the fermented raw material, fermentation is stopped before defatted soybean particles become firmly attached to each other. If the fermentation is stopped at this stage, the fermented and defatted soybeans will easily crumble when force is applied by hand, returning to their original particle state. This stage requires about 15 to 30 hours of fermentation at 25 to 40°C.
このようにして発酵した発酵脱脂大豆は、そのまま直ち
に或は加熱乾燥などして菌の作用を止めてから食品加工
用素を才とする。すなわち、発8脱脂大豆またはこれに
穀類、穀粉、豆類、いも類などを加えたものに、食塩、
砂糖、油脂、香辛料、香料などの調味料や色素などを加
え或は加えずに食品を製造する。特に、本発明の発酵脱
脂大豆を膨化したスナックは、蛋白質が多く栄養の優れ
たものとなる。The fermented defatted soybean thus fermented can be used as a raw material for food processing, either immediately or after being heat-dried to stop the action of bacteria. In other words, 8 defatted soybeans or to which grains, flour, beans, potatoes, etc. are added, salt,
Foods are manufactured with or without the addition of seasonings such as sugar, fats and oils, spices, fragrances, and colorants. In particular, the snack made from the puffed fermented and defatted soybeans of the present invention is high in protein and highly nutritious.
発明の効果
この発明は、発み繁簡の発酵原料の殺菌処理が不要であ
る。Effects of the Invention The present invention does not require sterilization of the raw materials for fermentation.
すなわち、脱脂大豆100部(ffif1部、以下同じ
)当たり12部の水を加え水分を19.5%に調整した
後実施例1に記載の種麹4部を加え30℃ニこで48時
間放置したときには菌の増殖が見られず72時間1なも
変化しなかったが、lOO部当たり14部の水を加えて
水分20.9%に調整したものでは48時間で菌の増殖
が認められ、72時間で脱脂大豆全体に菌が蔓延した。That is, 12 parts of water was added per 100 parts of defatted soybeans (1 part of FFIF, the same applies hereinafter) to adjust the moisture content to 19.5%, and then 4 parts of the seed koji described in Example 1 was added and left at 30° C. for 48 hours. When this was done, no bacterial growth was observed and no change occurred for 72 hours, but when 14 parts of water was added per 100 parts to adjust the moisture content to 20.9%, bacterial growth was observed within 48 hours. The bacteria spread throughout the defatted soybeans in 72 hours.
また、32部の水を加え水分を31.8%に調整した場
合、30℃で18時間発酵したものには雑菌によると思
われるアンモニアや納豆のような異臭や異味が感じられ
たが、30部の水を加え水分30.8%にyJ4at、
、て発酵した場合、このような異臭や興味が感じられな
かった。In addition, when 32 parts of water was added to adjust the moisture content to 31.8%, the product fermented at 30°C for 18 hours had ammonia-like and natto-like strange odor and taste, which were thought to be caused by bacteria; of water to make the moisture 30.8%, yJ4at,
When fermentation was carried out, no such strange odor or interest was felt.
以上のように、水分を20〜31%に調整することによ
り発酵原料の殺菌処理が不要になるので、そのための手
間と時間と費用がいらなくなる。As described above, by adjusting the water content to 20 to 31%, sterilization of the fermentation raw material is no longer necessary, so the effort, time, and cost for that purpose are eliminated.
このほかに、この発明の発酵脱脂大豆は、(1)熱によ
る変質がなく、食品の物性や味覚に悪い影響を及Lff
ざない、
(2)発酵の際、酢酸なとてI) Hを下げろ手間が省
ける、
(3)原+4の脂肪が少ないためそれが分解した脂肪酸
などによる異臭の心配が少ない、
(4)発酵を調節することにより、いわゆる大豆臭がな
く、マイルドでほのかな甘味を感する芳醇で優れた味覚
と風味を有する物とすることが−C,3る、
(5)アミン類やアンモニアなとの不快臭の原因となる
物質が生じる前に発酵を止め、しかも枯草菌などの雑菌
が繁殖しないためアミン、アンモニアや納豆のような異
臭や異味がない、
(6)発酵脱脂大豆は、容易に崩れるので他の原料と混
ぜるなどの加工適性がよい、
などの効果がある。In addition, the fermented defatted soybean of this invention has the following advantages: (1) It does not undergo deterioration due to heat, and Lff does not adversely affect the physical properties and taste of food;
(2) Reduce the amount of acetic acid during fermentation, which saves time and effort. (3) Since the fat in the original + 4 is low, there is no need to worry about off-flavors caused by the decomposed fatty acids. (4) Fermentation. By adjusting the soybean odor, it is possible to create a product that has a rich and excellent taste and flavor with a mild and slightly sweet taste. Fermentation is stopped before substances that cause unpleasant odors are produced, and bacteria such as Bacillus subtilis do not grow, so there is no odor or taste like amines, ammonia or natto. (6) Fermented and defatted soybeans break down easily. Therefore, it is suitable for processing such as mixing with other raw materials.
また、この発酵脱脂大豆を用いて製造した食品は、大豆
臭が無いだけでなく、蛋白質やダイエタリーファイバー
が多い栄養食品となり、しかも発酵により蛋白質の一部
が分解され消化の良いものとなる。In addition, foods produced using this fermented and defatted soybean not only have no soybean odor, but also become nutritious foods rich in protein and dietary fiber, and are easily digested as some of the protein is broken down through fermentation.
次ぎに、この発明の実施の例について記す。Next, examples of implementation of this invention will be described.
実1iiflN 1
脱脂大豆100部に水20部を加え水分を25%に調整
した0次いで、この水分を調整した脱脂大豆に、あらか
じめ蒸した米にリゾプス オリゴスポラス(IP086
31)を接種して30℃にて1週閏深持して調製してお
いた種麹3.5部をV!菌として接種し、30℃にて2
4時間発酵後乾燥して発酵脱脂大豆とした。Fruit 1iiflN 1 100 parts of defatted soybeans were added with 20 parts of water to adjust the moisture content to 25%.Next, the defatted soybeans with the moisture content adjusted were mixed with pre-steamed rice and Rhizopus oligosporus (IP086).
V! Inoculated as bacteria and incubated at 30℃ for 2
After fermentation for 4 hours, the soybeans were dried to obtain fermented and defatted soybeans.
この発酵脱脂大豆は、枯草菌などの雑菌の繁殖がみられ
ず、菌糸で脱脂大豆の粒子が互いに付いているが手で持
つとすぐ崩れ粒がばらばらになった。しかも、アンモニ
アやアミンなどによる異臭や異味或は納豆臭などは、感
じられなかった。In this fermented and defatted soybean, there was no growth of bacteria such as Bacillus subtilis, and the defatted soybean particles were attached to each other by mycelium, but the grains fell apart as soon as they were held in the hand. Moreover, no strange odor, taste, or natto odor caused by ammonia, amines, etc. was detected.
この発酵脱脂大豆の74部に小麦粉26部を加えて混合
し、これをエクストルーダーに供給し、高温としてノズ
ルより押出しn接物とした。これを薄く圧延した後成形
し、種生地とした。この種生地を乾燥して、油で揚げて
から粉末シーズニングを掛け、蛋白膨化スナックを得た
。この蛋白膨化スナックは、大豆臭がせず、しかもアン
モニア臭などの不快な臭いもなく、風味の良いものであ
った。26 parts of wheat flour were added to 74 parts of this fermented and defatted soybean and mixed, and the mixture was supplied to an extruder and extruded from a nozzle at a high temperature to form an n-contact product. This was rolled into a thin layer and then molded into a seed dough. This seed dough was dried, fried in oil, and then seasoned with powder to obtain a protein puffed snack. This protein puffed snack did not have a soybean odor, was free from unpleasant odors such as ammonia odor, and had a good flavor.
実施例 2
脱脂大豆フレーク100部に水30部を加え水分を30
.2%に調製した0次いで、市販のパン酵母1部を種菌
として接種し、30℃にて26時開発酵後乾燥して発酵
脱脂大豆とした。Example 2 Add 30 parts of water to 100 parts of defatted soybean flakes to reduce the water content to 30 parts.
.. Next, 1 part of commercially available baker's yeast was inoculated as a starter, and the mixture was fermented at 30° C. for 26 hours and then dried to obtain fermented defatted soybeans.
この発酵脱脂大豆は、枯草菌などの雑菌の繁殖がみられ
ず、菌糸で脱脂大豆の粒子が互いに付いているがすぐ崩
れ粒がばらばらになった。しかも、アンモニアやアミン
などによる異臭や興味或は納豆臭などが感じられなかっ
た。In this fermented and defatted soybean, there was no growth of bacteria such as Bacillus subtilis, and the defatted soybean particles were attached to each other by mycelium, but the grains soon fell apart. Moreover, no strange odor or unpleasant natto odor due to ammonia, amines, etc. was detected.
この発酵脱脂大豆100部に馬鈴薯澱粉20部及び小麦
粉30部を加えて混合し、エクストルーダーに供給し、
高温高圧とした後常圧に噴出させ、多孔質膨化物とした
。このものにシーズニングオイルをスプレーし、味付け
をして膨化スナックとした。このものは、大豆臭がせず
、味覚の1任れたものであった。20 parts of potato starch and 30 parts of wheat flour are added to 100 parts of this fermented defatted soybean, mixed, and fed to an extruder.
After raising the temperature to high pressure, it was ejected to normal pressure to form a porous expanded product. This material was sprayed with seasoning oil, seasoned, and made into a puffed snack. This product did not have a soy odor and was a delight to the taste buds.
実施例 3
砂糖5部、イース)18部、食塩2部、バター14、牛
乳20部、全卵6部、イーストフート0゜05部、水4
2部を混合した中に実施例2て得た発酵脱脂大豆の粉末
10部及び小麦粉100部を混ぜた粉末を加え混捏して
パン生地とした。Example 3 5 parts sugar, 18 parts yeast, 2 parts salt, 14 butter, 20 parts milk, 6 parts whole eggs, 0.05 parts yeast foot, 4 parts water
A mixture of 10 parts of the fermented defatted soybean powder obtained in Example 2 and 100 parts of wheat flour was added to the mixture and kneaded to obtain bread dough.
このパン生ll!!をガス抜きし、常法に従い成形して
型に入れ発酵した後、180℃のオーブンで455分間
焼成て食パンを得た。この食パンは、大豆臭がなく風味
の良好なものであった。This bread is fresh! ! The mixture was degassed, molded according to a conventional method, placed in a mold and fermented, and then baked in an oven at 180° C. for 455 minutes to obtain a loaf of bread. This bread had no soybean odor and had a good flavor.
実!!itクリ ・l
脱脂大豆100部に水26部を加え水分を28゜5%に
:A製した。次いで、実施例1に記載の種麹5部とパン
酵母0.3部を種菌として接(重し、31℃にて24時
間発酵後乾燥して発酵脱脂大豆とした。fruit! ! It was prepared by adding 26 parts of water to 100 parts of defatted soybeans to make the moisture content 28°5%. Next, 5 parts of the seed koji described in Example 1 and 0.3 parts of baker's yeast were inoculated as seeds, fermented at 31° C. for 24 hours, and then dried to obtain fermented defatted soybeans.
この発酵脱脂大豆は、枯草菌なとの雑菌の繁殖がみられ
ず、菌糸で脱脂大豆の粒子が互いに付いているが持つと
すぐ崩れ粒がばらばらになった。In this fermented and defatted soybean, there was no growth of bacteria such as Bacillus subtilis, and the defatted soybean particles were attached to each other by mycelium, but the grains fell apart as soon as they were held.
しかも、アンモニアやアミン、納豆などによる異臭や異
味が感しられなかった。Moreover, there was no unpleasant odor or taste caused by ammonia, amines, natto, etc.
この発酵脱脂大豆t15部にコーングリッツ45部を加
え混合後2軸エクストルーダーて高温高圧とし、次いて
常圧に噴出して膨化物を得た。二のものにシーズニング
パウダー及びサラダオイルを加えて混ぜて味付けをして
膨化スナックを得た。45 parts of corn grits were added to 15 parts of this fermented and defatted soybean t, mixed, heated to high temperature and pressure using a twin-screw extruder, and then extruded to normal pressure to obtain a puffed product. Seasoning powder and salad oil were added to the second mixture and mixed for seasoning to obtain a puffed snack.
このものは、食べても大豆の臭いがせず、大変士5いし
いものであった・
実施例 5
脱脂大豆フレーク100部に水20部を加え水分を25
.6%にUFI製した。次いで、あらかしめ脱脂大豆に
インドネシア産のラギーを接種して33℃で38時間発
酵して調製しておいた脱脂大豆製テンペ3.5部を種菌
として接種し、30℃にて24時間発酵後乾燥して発酵
脱脂大豆を得た。This product did not smell like soybeans when eaten and was very delicious.Example 5 Add 20 parts of water to 100 parts of defatted soybean flakes to reduce the moisture by 25 parts.
.. Made with UFI at 6%. Next, 3.5 parts of defatted soybean tempeh, which had been prepared by inoculating Indonesian ragi into pre-defatted soybeans and fermenting them at 33°C for 38 hours, was inoculated as a starter, and after fermentation at 30°C for 24 hours. Fermented defatted soybeans were obtained by drying.
この発酵脱脂大豆は、枯草菌などの雑菌の繁殖がみられ
ず、菌糸で脱脂大豆の粒子が互いに付いているが持つと
すぐ崩れ粒がばらばらになった。In this fermented and defatted soybean, there was no growth of bacteria such as Bacillus subtilis, and the defatted soybean particles were attached to each other by mycelium, but the grains fell apart as soon as they were held.
しかも、アンモニアやアミン、納豆などによる異臭や興
味が感じられなかった。Moreover, I could not sense any strange odor or interest from ammonia, amines, natto, etc.
この発酵脱脂大豆80部に小麦粉20部を加えてエクス
トル−グーで高温としてから押し出し、これを薄片とし
て乾燥後油で揚げ、シーズニングオイルで味付けして膨
化スナックを得た。この膨化スナックは、大豆臭がせず
おいしいものであった。20 parts of wheat flour was added to 80 parts of this fermented defatted soybean, heated to high temperature with extrusion, extruded, dried into thin pieces, fried in oil, and seasoned with seasoning oil to obtain a puffed snack. This puffed snack had no soy odor and was delicious.
実施例 6
脱脂大豆80部とコーングリッツ20部を混ぜたものに
水18部を加え水分22.1%に調整した。イ欠いて、
あらかじめ蒸した米にり゛ゾブス オリゼ(lFO47
07)を接種して32℃にテ1週間1呆持して調製して
おいた種麹の5部を水分を:l!l整した脱脂大豆に接
種し、30℃にて22時間発酵して発酵脱脂大豆を得た
。Example 6 18 parts of water was added to a mixture of 80 parts of defatted soybeans and 20 parts of corn grits to adjust the moisture content to 22.1%. I lack it,
Pre-steamed rice zobusu oryzae (lFO47
07) and kept at 32℃ for 1 week to prepare 5 parts of seed koji and add water: 1! The defatted soybeans were inoculated and fermented at 30°C for 22 hours to obtain fermented defatted soybeans.
この発酵脱脂大豆は、枯草菌などの雑菌の繁殖がみられ
ず、菌糸で脱脂大豆の粒子が互いに付いているが持つと
すぐ崩れ粒がばらばらになった。In this fermented and defatted soybean, there was no growth of bacteria such as Bacillus subtilis, and the defatted soybean particles were attached to each other by mycelium, but the grains fell apart as soon as they were held.
しかも、アンモニアやアミンなどによる異臭や異味或は
納豆臭が感じられなかった。In addition, no off-odor, off-taste, or natto odor due to ammonia, amines, etc. was detected.
この発酵脱脂大豆11部に小麦粉100部、バター14
部、砂糖25部、食塩0.6部、全脂粉乳2部、卵4部
、炭酸アンモニウム0.5部、重曹0.5部を加え約1
時間混捏してドウ生地とし、常法に従い圧延してドウシ
ートとした後カッティングしてハードビスケット生地と
した。このハードビスケット生地を220℃のオーブン
でおよそ6分間焼成してハードビスケットを得た。この
ビスケットは、大豆臭を全く感じず風味の良いものであ
った。11 parts of this fermented defatted soybean, 100 parts of wheat flour, 14 parts of butter
1 part, add 25 parts sugar, 0.6 part salt, 2 parts whole milk powder, 4 parts eggs, 0.5 part ammonium carbonate, and 0.5 part baking soda to make approx.
The dough was kneaded for a period of time to form a dough, which was then rolled in a conventional manner to form a dough sheet, which was then cut into a hard biscuit dough. This hard biscuit dough was baked in an oven at 220° C. for about 6 minutes to obtain a hard biscuit. This biscuit had a good flavor with no soy odor at all.
実施例 7
脱脂大豆100部に、あらかじめMY培地で培養してお
いたサツカロミセス セレビシェの培養物3部を加え、
30°Cにて27時間発酵を行った後乾燥して発酵脱脂
大豆を得た。Example 7 To 100 parts of defatted soybeans, 3 parts of a culture of Satucharomyces cerevisiae cultured in advance in MY medium was added,
Fermentation was carried out at 30°C for 27 hours and then dried to obtain fermented defatted soybeans.
この発酵脱脂大豆は、枯草菌などの雑菌の繁殖がみられ
ず、菌糸で脱脂大豆の粒子が互いLこ付いているが持つ
とすぐ崩れ粒がばらばらになった。In this fermented and defatted soybean, there was no growth of bacteria such as Bacillus subtilis, and the defatted soybean particles were stuck to each other by mycelium, but the grains fell apart as soon as they were held.
しかも、アンモニアやアミンなどによる異臭やl#カ味
或は納豆臭が感じられなかった。Furthermore, there was no unpleasant odor caused by ammonia or amines, or any flavor or natto odor.
バター30部と砂糖30部を混ぜクリーム状とし、この
中に全脂練乳6部、食塩1部、重曹1部、KFIアンモ
ニュウム0.5部、バニラ香料0.2部、水10部を加
え均一とした。この中に発酵脱脂大豆粉末16部及び小
麦粉100部を、Uぜた扮宋原t1を加えミキサーで約
2分間混捏してビスケット用トウ生地を得た。Mix 30 parts of butter and 30 parts of sugar to form a cream, then add 6 parts of full-fat condensed milk, 1 part of salt, 1 part of baking soda, 0.5 parts of KFI ammonium, 0.2 parts of vanilla flavoring, and 10 parts of water and mix evenly. And so. 16 parts of fermented defatted soybean powder and 100 parts of wheat flour were added to the mixture, and Uzeta-gaku Songhara t1 was added thereto and kneaded for about 2 minutes using a mixer to obtain a tow dough for biscuits.
このドウ生地を常法に従ってロータリーモールドで成形
し、200℃のオーブンで7分間焼成してソフトビスケ
ットを得た。このビスケットは、大豆の臭いが感じられ
ず大変風味の良いものであった。This dough was molded in a rotary mold according to a conventional method and baked in an oven at 200° C. for 7 minutes to obtain a soft biscuit. This biscuit had no soybean odor and had a very good flavor.
Claims (1)
1%の水分に調整し、殺菌することなくリゾプス属の菌
又は/及び酵母を含む種菌を接種し、発酵した発酵脱脂
大豆を素材として食品に加工することを特徴とする脱脂
大豆利用食品の製造法。Water is added to the fermented raw material mainly composed of defatted soybeans, and the
Production of a food using defatted soybeans, characterized in that fermented defatted soybeans adjusted to 1% water content, inoculated with a starter containing Rhizopus bacteria and/or yeast without sterilization, and fermented are processed into foods. Law.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61019765A JPS62179359A (en) | 1986-01-31 | 1986-01-31 | Production of food utilizing defatted soybean |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61019765A JPS62179359A (en) | 1986-01-31 | 1986-01-31 | Production of food utilizing defatted soybean |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS62179359A true JPS62179359A (en) | 1987-08-06 |
Family
ID=12008430
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61019765A Pending JPS62179359A (en) | 1986-01-31 | 1986-01-31 | Production of food utilizing defatted soybean |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62179359A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2024005093A1 (en) * | 2022-06-28 | 2024-01-04 | 株式会社Mizkan Holdings | Starch-containing puffing composition, production method therefor, fermentation composition, and production method therefor |
-
1986
- 1986-01-31 JP JP61019765A patent/JPS62179359A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2024005093A1 (en) * | 2022-06-28 | 2024-01-04 | 株式会社Mizkan Holdings | Starch-containing puffing composition, production method therefor, fermentation composition, and production method therefor |
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