JPS62179359A - Production of food utilizing defatted soybean - Google Patents

Abstract

PURPOSE:To easily obtain the titled food such as snack cake having excellent taste, flavor and nutrient value, by adding water to defatted soybean to a specific water-content, fermenting the soybean using microbial strain or yeast of Rhizopus genus without sterilizing the soybean and using the fermented product as a raw material of the objective food. CONSTITUTION:A fermentation raw material composed mainly of defatted soybean is adjusted to a water-content of 20-31% by the addition of water. The material is inoculated with seed microorganism containing microbial strain of Rhizopus genus [e.g. Rhizopus oligosporus (IFO 8631)] and/or yeast without sterilizing the material. The fermented defatted soybean produced by this process is used as a raw material of the objective food.

Description

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.

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.

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).

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.

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.

Also, during fermentation, to prevent the number of seedlings from increasing, add an organic acid such as RI acid to lower the pH.
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The inventors of this invention conducted research to develop a method that does not involve sterilization and has no drawbacks due to it.

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.

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.

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.

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.

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.

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.

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.

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! 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.

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.

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.

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.

Effects of the Invention The present invention does not require sterilization of the raw materials for fermentation.

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.

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.

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.

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.

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.

Next, examples of implementation of this invention will be described.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Moreover, there was no unpleasant odor or taste caused by ammonia, amines, natto, etc.

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.

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.

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.

Moreover, I could not sense any strange odor or interest from ammonia, amines, natto, etc.

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.

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.

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 addition, no off-odor, off-taste, or natto odor due to ammonia, amines, etc. was detected.

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.

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.

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.

Furthermore, there was no unpleasant odor caused by ammonia or amines, or any flavor or natto odor.

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.

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)

[Claims] 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.