JPS63273448A - Preparation of fibrous food raw material - Google Patents

Abstract

PURPOSE:To prepare the titled food raw material using been curd refuse generated in the preparation of bean curd as it is, by treating beam curd refuse with a proteinase, etc., texturizing with an extruder and drying the product. CONSTITUTION:The objective food raw material can be prepared by treating bean curd refuse with a proteinase, a lipase or a saccharase (e.g. protease, lipase, pectinate, cellulase or hemicellulase) and charging the treated bean curd refuse into an extruder to effect the texturizing treatment and drying treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a food material rich in fiber components using okara as a raw material.

Proteins and lipids contained in okara are extracted using enzymes.

After decomposing carbohydrates to a certain extent, they are treated with an extruder.
A product rich in fiber components that is easy to process and has a low moisture content and is structured can be obtained.

(Conventional technology) Japanese people have been eating foods made with soybeans for many years. Among them, tofu, which is a typical soybean-based food, is widely consumed as a healthy food not only in Japan but also overseas as the most effective way to use vegetable protein. However, there is no effective way to use okara, which is a byproduct from tofu and soy milk, and only some of it is eaten as ``Unohana'' and some of it is used as livestock feed.
Currently, most of it is discarded as production waste.

Various attempts have been made since early on to effectively utilize okara, but apart from factories in the suburbs, the amount of okara generated tends to be concentrated in cities, and its disposal can become a pollution problem. It is. The reason for this is that okara rots during transportation to dairy farming areas where it is used as feed. This is due to high moisture content, high water retention, and bacterial contamination during the process.

In recent years, as people have become more health-conscious, okara has been seen as a nutritional fiber and various uses have been attempted. has not changed much from before.

For example, in machine factories, Okara is used to remove oil stains from machines, which clearly explains the Fukiari region where Okara was used.

(Problems to be Solved by the Invention) Okara yields 1.2 to 1.5 (?ii weight ratio) per liter of raw soybean. To make use of this, it is necessary to keep the moisture content at around 30% or less (ocala has a moisture content of 85-95%) to improve its shelf life. However, okara has poor dehydration properties and can only be about 80% hydrophilic even by centrifugation, and requires a large amount of energy to dry. The cost of drying alone is comparable to the price of other edible grains. This is the biggest reason why the use of Okara has been restricted until now.

In addition, because okara is rich in fiber and contains a large amount of plant cell membrane components (cellulose and hemicellulose), it has poor clumps and poor moldability.

(Means for solving the problem) In order to solve this problem, the inventors have conducted many years of research, and as a result, they have found that the above-mentioned problem can be solved by performing the following process. I found it. That is, a solution of protease, lipase, pectinase, cellulase, hemicellulase, etc. is prepared with the enzyme concentration adjusted to 1 to 5.0% O. Add this to 1 part okara to a ratio of 0.5 to 2.0, and for 30 minutes
Allow to react for 30 hours. At this time, the enzyme may be used alone or in a mixture of several kinds.The temperature of the solution at this time is kept between 5℃ and 60℃, more preferably between 25℃ and 40℃, and the pH is between 3.5 and 6.0. , preferably 4.0 to 5.0.

After the reaction has progressed to some extent, the solution is filtered to separate insoluble matter. The insoluble matter obtained after filtration is charged into an extruder alone or mixed with auxiliary raw materials.

The extruder in this case is one that is equipped with a feeder, barrel, screw, die, barrel and die heating device, and cooling device, and is capable of handling each of the steps of mixing, compression, kneading, crushing, shearing, heating, and sterilization in one step. It is a device that can process in a short time with several units.

The operating conditions for the extruder at this time are a temperature of 50℃~
200° C., pressure 3 Kg/cd to 20 g/ai, feed II Okg/hr to 40 kg/hr.

(Effect) The product obtained by the above procedure has a moisture content of 10% to 3.
0% loosely organized sheet-like product. This product has a much lower moisture content than the raw material, so it has a very good shelf life, and has a certain degree of cohesiveness, which makes it very easy to process in subsequent steps. At this time, the bacteria that cause spoilage are killed by the heat of the extruder, and the proliferation of bacteria can be prevented. Furthermore, by changing the die of the extruder and the processing conditions, it is possible to make it into a strongly structured sheet or flake shape.

(Example) Example 1. Pectinase and cellulase were each dissolved in 0.1M acetate buffer to a concentration of 1%. Add 500g of okara to this enzyme solution 12, and add 500g of okara to this enzyme solution 12 and
The reaction was allowed to proceed for 4 hours. Thereafter, this was filtered and the resulting residue was directly processed with an extruder. At this time, the barrel temperature was 170°C and the screw rotation speed was 200 rpm.

The resulting product was in the form of a sheet and had a moisture content of 30%.

Example 2. Cellulase, hemicellulase and pectinase were added at 0.1% to a concentration of 1%, 2%, and 1%, respectively.
Dissolved in M acetate buffer. 1 part okara to 21 parts of this enzyme solution
kg was added and the reaction was carried out for 10 hours at a temperature of 30° C. After completion of the reaction, the resulting residue was filtered and treated with an extruder. At this time, the barrel temperature was 175°C, and the screw rotation speed was 160 rpra.

The resulting product had a flake-like texture and had a texture similar to that of commercially available structured protein products.

(Effect of the invention) This invention can be expected to have the following effects.

B. Okara generated in the tofu manufacturing process can be used as is, so drying and other preservation processes can be omitted.

By enzymatic treatment, the disadvantages mentioned in the conventional technology section, such as high perishability and high water retention, are improved, and it is possible to improve the structure of organized sheets and flakes. You can get the product.

C. By performing extruder treatment, the used enzyme can be deactivated and the treated okara can be sterilized at the same time.

Claims (1)

[Claims] A method for producing a fibrous food material, which comprises treating okara using a proteolytic enzyme, a lipolytic enzyme, or a saccharide-degrading enzyme, and then feeding the okara into an extruder for texturing and drying.