WO2023190009A1 - Method for manufacturing textured soybean processed product, and textured soybean processed product - Google Patents

Method for manufacturing textured soybean processed product, and textured soybean processed product Download PDF

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Publication number
WO2023190009A1
WO2023190009A1 PCT/JP2023/011448 JP2023011448W WO2023190009A1 WO 2023190009 A1 WO2023190009 A1 WO 2023190009A1 JP 2023011448 W JP2023011448 W JP 2023011448W WO 2023190009 A1 WO2023190009 A1 WO 2023190009A1
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mass
textured
processed soybean
raw material
okara powder
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PCT/JP2023/011448
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French (fr)
Japanese (ja)
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歩 奥下
雅裕 勝川
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キッコーマン株式会社
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Publication of WO2023190009A1 publication Critical patent/WO2023190009A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • the present invention relates to a method for producing a textured processed soybean product using okara and a textured processed soybean product produced by this method.
  • Patent Documents 1 and 2 disclose that textured soybean protein is produced by mixing and kneading a raw material of defatted soybean, which is the main ingredient, with kara added to water, while applying pressure and heating using a twin-screw extruder. A method of manufacturing is described.
  • Patent Documents 3 and 4 disclose that raw okara or dried okara is continuously subjected to high temperature and high pressure treatment using a biaxial extruder equipped with a cooling die having an orifice structure to organize the okara. The method is described.
  • Patent Document 5 discloses that in order to produce a structured protein food suitable for diet therapy for kidney disease, the protein is isolated from dehulled soybeans that have been treated to reduce phosphorus and potassium, and extracted with an organic solvent to produce a protein food with a fat content of 5% or less. A method is described in which okara prepared in 1997 is treated with a twin-screw extruder at 150 to 280°C to form a structure.
  • okara contains a lot of dietary fiber, has large grains, and varies in size. Therefore, when producing textured soybean products used for meat substitutes from okara-containing raw materials, poor binding may occur. Difficult to mold and easily crumbles. For this reason, with normal equipment and conditions, the amount of bean curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd lees is considered to be blended at a maximum of about 30% by mass of the raw materials.
  • the present invention aims to provide a method for producing a textured processed soybean product that uses okara as the main ingredient and that is hard to crumble and has an appropriate elasticity without using special equipment, and a method for producing a textured processed soybean product that has a textured
  • the purpose is to provide processed soybean products.
  • the inventor of the present invention has developed dried okara powder that has "protein content", “dietary fiber content” and “particle size” within a specific range as a raw material.
  • the protein becomes easily organized, and it is easy to dry from okara-based raw materials using a normal twin-screw extruder that is not equipped with a cooling die with an orifice structure, and It was discovered that it is possible to produce a textured processed soybean product that has good water rehydration and can be distributed at room temperature, leading to the present invention.
  • the method for producing a textured processed soybean product according to the present invention includes the step of texturing a raw material composition containing 70% by mass or more of dried okara powder using a twin-screw extruder, and as the dried okara powder. , a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 ⁇ m, and a dry bulk specific gravity of 0.5 to 0.9 g as measured by the bead replacement method. A textured processed soybean product having a particle size of /cm 3 is obtained.
  • the raw material composition may contain 30% by mass or less of vegetable protein material.
  • the dried okara powder may be produced from dehulled soybeans.
  • the textured processed soybean product of the present invention is a textured raw material composition containing 70% by mass or more of dried okara powder, and has a dry bulk specific gravity of 0.5 to 0.9 g/ cm3 , and the dried okara powder has a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 ⁇ m.
  • the raw material composition may contain 30% by mass or less of vegetable protein material.
  • the dried okara powder may be produced from dehulled soybeans.
  • Another textured processed soybean product of the present invention is a textured raw material composition containing 70% by mass or more of dried okara powder, 25 to 51% by mass of protein, and 23 to 47% by mass of dietary fiber. %, has a water activity of 0.625 or less, and has a dry bulk specific gravity of 0.5 to 0.9 g/cm 3 as measured by the bead replacement method.
  • okara is a solid material obtained by heating raw soybeans by steaming or boiling, grinding and squeezing them to extract soy milk
  • dried okara powder is a solid product obtained by drying the aforementioned okara. and powdered, and the same applies to the following description.
  • water activity is an index that indicates free water among the water in food
  • the range of "water activity” of the textured soybean processed products specified in the present invention is determined by measuring with a water activity measuring device. Based on value.
  • the range of "dry bulk specific gravity" of the textured processed soybean product specified in the present invention is determined by drying the textured processed soybean product under reduced pressure at a temperature of 90°C for 8 hours, and then drying it using a bead replacement method.
  • Glass beads No. manufactured by Toshin Riko company. 040 particle size: 0.350 to 0.500 mm
  • the adjuster is removed from the stainless steel container, the beads that exceed the top of the stainless steel container are scraped off, and the mass of the beads remaining in the stainless steel container is measured to determine the specific gravity of the beads.
  • the beads in the stainless steel container are taken out into another container, and approximately 10 g of the dried textured soybean product is placed in the empty space, and an adjuster is attached around the opening of the stainless steel container. Extend height. Furthermore, the beads taken out are returned to the stainless steel container and tapped 100 times using a Powder Tester (registered trademark) manufactured by Hosokawa Micron Corporation. Then, remove the adjuster, scrape off the beads that exceed the top of the stainless steel container, and measure the mass of the beads that have been scraped off.
  • a Powder Tester registered trademark
  • the bulk specific gravity of the textured soybean processed product is calculated from the mass of beads overflowing (worn off) from the stainless steel container when about 10 g of the textured processed soybean product is put therein, and the volume of the stainless steel container (100 ml).
  • the main raw material is dried okara powder with protein content, dietary fiber content, and particle size within a specific range, it is easier to organize than conventional okara-containing raw materials, and has a special A textured processed soybean product that is hard to crumble and has appropriate elasticity can be obtained without using any equipment.
  • the textured processed soybean product according to the embodiment of the present invention is a textured raw material composition containing 70% by mass or more of dried okara powder with protein content, dietary fiber content, and particle size within a specific range. It is.
  • the dried okara powder blended into the raw material composition of the textured processed soybean product of this embodiment has a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 ⁇ m. It is. When the protein content of dried okara powder is less than 25% by mass, the protein may not be sufficiently organized. From the viewpoint of texture of the raw material, the protein content of the dried okara powder is preferably 28% by mass or more, more preferably 30% by mass or more. On the other hand, the upper limit of the protein content of dried okara powder is not particularly limited, but is generally about 36% by mass.
  • the dietary fiber content of the dried okara powder exceeds 47% by mass, the protein may not be sufficiently organized.
  • the dietary fiber content of the dried okara powder is preferably 42% by mass or less, more preferably 40% by mass or less.
  • it is preferable that the dietary fiber content of the dried okara powder is as low as possible, but generally the lower limit of the dietary fiber content of the dried okara powder is about 33% by mass.
  • the median diameter of the dried okara powder exceeds 100 ⁇ m, the proteins may not be sufficiently organized.
  • the blending amount of dried okara powder is 70% by mass or more, but this is because the effect of using the dried okara powder described above becomes particularly noticeable in this range.
  • the blending amount in the raw material composition is less than 70% by mass, it is possible to produce a textured processed soybean product that has a good structure, is hard to crumble, and has appropriate elasticity.
  • the dried okara powder used in the textured processed soybean product of this embodiment can be produced, for example, by the following method.
  • dehulled soybeans from which all or part of the seed coat and/or hypocotyl have been removed are heated by steaming or boiling, then ground, and then squeezed to extract soy milk to prepare okara.
  • the method for removing seed coats and hypocotyls from soybeans is not particularly limited; This can be done by separating cotyledons and hypocotyls using a type sieve device.
  • the okara prepared by the method described above is dried with hot air and pulverized by a pulverizer to obtain dried okara powder.
  • the textured processed soybean product of this embodiment may use only dried okara powder as a raw material, but it may contain isolated soy protein, wheat gluten, defatted soybeans, and peas in an amount of 30% by mass or less of the total mass of the raw material composition. It is also possible to blend vegetable protein materials such as. As a result, a textured processed soybean product with increased fiber content and strong bonding strength can be produced.
  • the raw material composition used for the textured processed soybean product of this embodiment may include salt and the like, as long as it does not affect the effects of the present invention.
  • Seasonings, animal or vegetable oils and fats, fragrances, and various additives for the purpose of improving the fluidity of raw materials, suppressing soybean odor, or improving taste may be blended.
  • a method for manufacturing the textured processed soybean product of this embodiment will be described.
  • a raw material composition containing 70% by mass or more of dried okara powder and, if necessary, a vegetable protein material in a range of 30% by mass or less, and water are combined. , put into a twin-screw extruder and knead under pressure.
  • the dried okara powder used has a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 ⁇ m.
  • the amount of water added can be appropriately set depending on the formulation of the raw material composition, etc., but it is preferable to add 10 to 50 parts by mass of water to 100 parts by mass of the raw material composition.
  • the water vapor generated by pressurized kneading is cooled by the cooling die and becomes water, so the kneaded product (textured soybean processed product) taken out contains a large amount of water.
  • the water contained in the kneaded material is converted into water vapor immediately after being discharged from the twin-screw extruder.
  • a kneaded product (textured soybean processed product) with a reduced moisture content is obtained.
  • the kneaded material sequentially discharged from the twin-screw extruder is cut into a predetermined size if necessary, and left to dry in a dryer or the like.
  • the protein in the raw material composition is organized, contains 25 to 51% by mass of protein, 23 to 47% by mass of dietary fiber, has a water activity of 0.625 or less, and has a temperature of 90°C.
  • a textured processed soybean product having a dry bulk specific gravity of 0.5 to 0.9 g/cm 3 measured using the bead replacement method is obtained.
  • conventional textured processed soybean products produced using a twin-screw extruder equipped with a cooling die have a high moisture content and therefore need to be stored frozen or refrigerated.
  • the manufactured textured processed soybean products can have a water activity of 0.625 or less, so they are difficult to grow mold, can be stored at room temperature, and can be stored and distributed as "dry goods", making them easy to use.
  • the textured processed soybean product produced by the method of the present embodiment is porous, so it dries easily, and when cooking, it is easy to rehydrate and absorb the flavor.
  • dried okara powder with a low dietary fiber content and small particle size is used as the main raw material, so the organization of proteins contained in the raw material is not inhibited. It is possible to produce a long textured processed soybean product with good binding properties and appropriate hardness. These long textured processed soybean products can be cut into granules (minced, soybean, diced, etc.), sliced, or fibrous by cutting them using a cutting head or stretching them using a roller. Because it can be processed into any shape or size, it can be used as a meat substitute in a variety of cooked products.
  • the device used in the production of the textured processed soybean product of this embodiment is a twin-screw extruder without an orifice structure or cooling die, and the kneading conditions are such that only soybean protein is used without using okara as a raw material. This is equivalent to manufacturing using
  • the textured processed soybean product of this embodiment uses dried okara powder with protein content, dietary fiber content, and particle size within a specific range as the main raw material, so it has good protein content. Organized. Therefore, the textured processed soybean product of the present embodiment does not crumble easily and has appropriate elasticity even though the amount of dried okara powder is 70% by mass or more.
  • the textured processed soybean product of this embodiment is manufactured without using a cooling die, it has a low moisture content and is suitable for use as a dried meat substitute.
  • textured processed soybean products with a water activity of 0.625 or less and a dry bulk specific gravity of 0.5 to 0.9 g/cm 3 after drying under reduced pressure at 90°C for 8 hours are suitable for use at room temperature. It can be stored and has excellent preservability and distribution.
  • the textured processed soybean product of the present embodiment is suitable as a meat substitute, for example, as an ingredient in seasonings, an ingredient in instant noodles or frozen noodles, minced meat foods such as gapao rice, etc. It can be used in place of meat in a variety of prepared foods such as hamburgers and nuggets.
  • the shape of the textured processed soybean product of this embodiment is not limited to the minced shape, but can also be made into chunks or slices depending on how it is cut, so it can also be used for foods using chunks of meat. Is possible.
  • a textured processed soybean product was prepared and evaluated using only dried okara powder as a raw material.
  • dried okara powders A to D shown in Table 1 below were fed to a twin-screw extruder at a rate of 18 to 35 kg/hour by a raw material feeder, the screw rotation speed was 100 to 200 rpm, and the number of holes in the die was adjusted.
  • the temperature at the tip of the cylinder (barrel) was set at 180° C., and the mixture was mixed and kneaded under pressure and heating. At this time, 10 to 50 parts by mass of water was added to the twin-screw extruder per 100 parts by mass of the raw material (dried okara powder). Further, the processed material (kneaded material) in the die was not cooled.
  • No. 1 which was able to continuously form textured processed soybean products, was selected.
  • the sample No. 1 was dried for 60 minutes at a temperature of 80°C in a low-temperature incubator with air blowing, and sensory evaluation was conducted for "elasticity", “aroma (soybean odor)” and “mouthfeel”. Mechanical measurements of odor were performed.
  • isolated soybean protein (FujiPro 748 manufactured by Fuji Oil Co., Ltd.), which is a vegetable protein material, was added to the dried okara powders A to D used in the first example described above.
  • the obtained raw material composition was structured in the same manner and under the same conditions as in the first example to obtain No. 5 to 8 textured processed soybean products were produced.
  • the blending ratio of dried okara powder and isolated soybean protein was 75:25 (mass ratio): dried okara powder: isolated soybean protein.
  • the isolated soybean protein used in this example had a protein content of 85.5% by mass and did not contain dietary fiber.
  • Example No. 1 was prepared using dried okara powder A that satisfies the requirements of the present invention. It was confirmed that the textured processed soybean product No. 5 had good elasticity and mouthfeel, had no soybean odor, and had a low n-hexanal concentration of 0.15 ppm. Also, this No. The textured processed soybean product No. 5 could be manufactured continuously and had excellent productivity.
  • Nos. 6 to 8 contained 25% by mass of isolated soybean protein, so it was possible to form textured soybean products, but Nos.
  • the textured processed soybean product No. 6 had no elasticity and the mouthfeel was equivalent to that of the reference sample.
  • comparative example No. Textured processed soybean products No. 7 and 8 had a good mouthfeel because the particle size of the dried okara powder used was relatively small, but had poor elasticity.
  • these comparative example No. Textured soybean processed products No. 6 to No. 8 are within the permissible range, but No. The aroma was inferior to the textured processed soybean product No. 5.
  • Example No. 9 to 11 were slightly inferior in elasticity, but No. 9, which was made using dried okara powder A alone, Almost the same evaluation results as the textured processed soybean product No. 5 were obtained.
  • the protein content and dietary fiber content of Comparative Example No. 1 were out of the range of the present invention.
  • No. 12 textured processed soybean products had a good mouthfeel, but No. 12 had a good texture. Compared to the textured processed soybean product No. 5, elasticity and aroma were inferior.
  • Each textured processed soybean product was immersed in 10 times the amount of hot water (98° C.) for 10 minutes, and then thoroughly drained, which was used as an evaluation sample and subjected to sensory evaluation by a three-person analytical sensory evaluation panel.
  • the evaluation was performed by comparing a textured processed soybean product (granular soybean protein) produced using only defatted soybean powder as a raw material with a reference sample prepared in the same manner as the evaluation sample.
  • the evaluation sample and the reference sample were eaten, and the hardness of the two was compared based on the texture, and evaluated on the following three levels.
  • ⁇ Softer than the reference sample.
  • ⁇ Equivalent to the reference sample.
  • ⁇ Harder than the reference sample, with core remaining.
  • Nos. 13 to 16 can produce textured processed soybean products of a predetermined shape regardless of whether or not they are cooled by a cooling die, and the obtained textured processed soybean products have both "elasticity" and "mouth feel". The evaluation was good, and there was no soybean odor.
  • No. 16 textured processed soybean products had poorer evaluations of "hardness” and "water absorption” than the reference product because water returned insufficiently when immersed in hot water.
  • the textured processed soybean products No. 13 to 15 are suitable as meat substitutes because they have high water absorption, so they absorb flavor easily, and their hardness is the same as or softer than the standard standard product, which is a conventional product. there were.

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Abstract

Provided are: a method for manufacturing a textured soybean processed product, the method making it possible to obtain a textured soybean processed product that has okara as the main raw material, is unlikely to fall apart, and has appropriate resilience, even if a special device is not used; and said textured soybean processed product.　A raw material composition, which contains at least 70 mass% of dried okara powder having a protein content of 25 to 36 mass%, a dietary fiber content of 33 to 47 mass%, and a median diameter of 20 to 100 μm, is texturized using a biaxial extruder and further dried as necessary to obtain a texturized soybean processed product having a dried bulk specific density of 0.5 to 0.9 g/cm 3 as measured by bead replacement.

Description

組織状大豆加工品の製造方法及び組織状大豆加工品Method for producing textured soybean processed products and textured soybean processed products
　本発明は、おからを用いて組織状大豆加工品を製造する方法及びこの方法により製造された組織状大豆加工品に関する。 The present invention relates to a method for producing a textured processed soybean product using okara and a textured processed soybean product produced by this method.
　植物性原料を用いた代用肉の普及に伴い、大豆蛋白を組織化させた組織状蛋白食品の需要が高まっている。また、従来、大豆蛋白と共に又は大豆蛋白に代えて、おからを用いて組織状大豆加工品を製造する方法も提案されている（例えば、特許文献１～５参照）。特許文献１及び２には、主成分である脱脂大豆におからを加えた原料と水とを、二軸エクストルーダーで加圧・加熱しながら混合・混練することにより、組織状の大豆蛋白を製造する方法が記載されている。 With the spread of meat substitutes made from plant-based raw materials, demand for structured protein foods made from structured soybean protein is increasing. Furthermore, conventionally, methods have been proposed for producing textured processed soybean products using okara in addition to or in place of soybean protein (see, for example, Patent Documents 1 to 5). Patent Documents 1 and 2 disclose that textured soybean protein is produced by mixing and kneading a raw material of defatted soybean, which is the main ingredient, with kara added to water, while applying pressure and heating using a twin-screw extruder. A method of manufacturing is described.
　また、特許文献３，４には、オリフィス構造を有する冷却ダイを具備した二軸型エクストルーダーで、生おから又は乾燥おからを連続的に高温高圧処理することにより、おからを組織化する方法が記載されている。一方、特許文献５には、腎臓病の食事療法に適した組織状蛋白食品を製造するため、リン及びカリウムを低減する処理を行った脱皮大豆から分離され、有機溶媒による抽出で脂質５％以下に調製されたおからを、二軸エクストルーダーで１５０～２８０℃で処理して組織化する方法が記載されている。 Further, Patent Documents 3 and 4 disclose that raw okara or dried okara is continuously subjected to high temperature and high pressure treatment using a biaxial extruder equipped with a cooling die having an orifice structure to organize the okara. The method is described. On the other hand, Patent Document 5 discloses that in order to produce a structured protein food suitable for diet therapy for kidney disease, the protein is isolated from dehulled soybeans that have been treated to reduce phosphorus and potassium, and extracted with an organic solvent to produce a protein food with a fat content of 5% or less. A method is described in which okara prepared in 1997 is treated with a twin-screw extruder at 150 to 280°C to form a structure.
特開２０１５－１４４５９３号公報Japanese Patent Application Publication No. 2015-144593 特開２０１６－１４９９６７号公報Japanese Patent Application Publication No. 2016-149967 特開昭６１－１５２２５４号公報Japanese Unexamined Patent Publication No. 61-152254 特開平３－２２９５１号公報Japanese Patent Application Publication No. 3-22951 特開昭６４－３０５４２号公報Japanese Unexamined Patent Publication No. 64-30542
　一般的なおからは、食物繊維を多く含有し、粒も大きく、大きさにばらつきもあるため、おからを含む原料から代替肉などに用いられる組織状大豆加工品を製造すると、結着不良により成形しにくく、崩れやすくなる。このため、通常の装置及び条件では、おからの配合量は最大でも原料の３０質量％程度と考えられている。 Ordinary okara contains a lot of dietary fiber, has large grains, and varies in size. Therefore, when producing textured soybean products used for meat substitutes from okara-containing raw materials, poor binding may occur. Difficult to mold and easily crumbles. For this reason, with normal equipment and conditions, the amount of bean curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd curd lees is considered to be blended at a maximum of about 30% by mass of the raw materials.
　一方、特許文献３，４に記載されているオリフィス構造を有する冷却ダイを具備した二軸型エクストルーダーのような特殊な装置を用いれば、冷却ダイにより原料処理物が冷却されて高粘度になって、生成した三次元のネットワーク構造が破壊されにくくなると共に、含有水分が水蒸気に変化するのが抑制され、水蒸気による突沸現象が発生しにくくなるため、おから配合量が３０質量％を超える原料から組織状大豆加工品を製造することが可能である。しかしながら、特許文献３，４に記載されている装置により製造される組織状大豆加工品は、密度が高く、乾燥しにくいため、保存性に問題がある。 On the other hand, if a special device such as a twin-screw extruder equipped with a cooling die having an orifice structure described in Patent Documents 3 and 4 is used, the raw material to be processed is cooled by the cooling die and becomes highly viscous. This makes it difficult for the generated three-dimensional network structure to be destroyed, as well as suppressing the conversion of the water content into water vapor, making it difficult for the bumping phenomenon caused by water vapor to occur. It is possible to produce textured processed soybean products from. However, the textured processed soybean products produced by the apparatuses described in Patent Documents 3 and 4 have a high density and are difficult to dry, so there is a problem in storage stability.
　そこで、本発明は、おからを主原料とし、特殊な装置を使用しなくても、崩れにくく、適度な弾力を有する組織状大豆加工品が得られる組織状大豆加工品の製造方法及び組織状大豆加工品を提供することを目的とする。 Therefore, the present invention aims to provide a method for producing a textured processed soybean product that uses okara as the main ingredient and that is hard to crumble and has an appropriate elasticity without using special equipment, and a method for producing a textured processed soybean product that has a textured The purpose is to provide processed soybean products.
　本発明者は、前述した課題を解決するために鋭意検討を行った結果、原料に「蛋白含有率」、「食物繊維含有率」及び「粒子径」が特定の範囲にある乾燥おから粉末を用いると、蛋白質が組織化されやすくなり、オリフィス構造を有する冷却ダイが設置されていない通常の二軸型エクストルーダーを使用して、おからを主原料とした原料から、乾燥しやすく、かつ、水戻りがよく、常温流通が可能な組織状大豆加工品を製造できることを見出し、本発明に至った。
　即ち、本発明に係る組織状大豆加工品の製造方法は、乾燥おから粉末を７０質量％以上含有する原料組成物を二軸エクストルーダーにより組織化する工程を有し、前記乾燥おから粉末として、蛋白含有率が２５～３６質量％、食物繊維含有率が３３～４７質量％、メディアン径が２０～１００μｍのものを用い、ビーズ置換法により測定した乾燥嵩比重が０．５～０．９ｇ／ｃｍ３である組織状大豆加工品を得る。
　前記原料組成物は、植物性蛋白質素材を３０質量％以下含有していてもよい。
　また、本発明の組織状大豆加工品の製造方法は、前記乾燥おから粉末として、脱皮大豆から製造されたものを用いてもよい。 As a result of intensive studies to solve the above-mentioned problems, the inventor of the present invention has developed dried okara powder that has "protein content", "dietary fiber content" and "particle size" within a specific range as a raw material. When used, the protein becomes easily organized, and it is easy to dry from okara-based raw materials using a normal twin-screw extruder that is not equipped with a cooling die with an orifice structure, and It was discovered that it is possible to produce a textured processed soybean product that has good water rehydration and can be distributed at room temperature, leading to the present invention.
That is, the method for producing a textured processed soybean product according to the present invention includes the step of texturing a raw material composition containing 70% by mass or more of dried okara powder using a twin-screw extruder, and as the dried okara powder. , a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 μm, and a dry bulk specific gravity of 0.5 to 0.9 g as measured by the bead replacement method. A textured processed soybean product having a particle size of /cm 3 is obtained.
The raw material composition may contain 30% by mass or less of vegetable protein material.
Further, in the method for producing a textured processed soybean product of the present invention, the dried okara powder may be produced from dehulled soybeans.
　本発明の組織状大豆加工品は、乾燥おから粉末を７０質量％以上含有する原料組成物を組織化したものであり、ビーズ置換法により測定した乾燥嵩比重が０．５～０．９ｇ／ｃｍ３であり、前記乾燥おから粉末は、蛋白含有率が２５～３６質量％、食物繊維含有率が３３～４７質量％、メディアン径が２０～１００μｍである。
　前記原料組成物は、植物性蛋白質素材を３０質量％以下含有していてもよい。
　また、前記乾燥おから粉末は、脱皮大豆から製造されたものでもよい。
　本発明の他の組織状大豆加工品は、乾燥おから粉末を７０質量％以上含有する原料組成物を組織化したものであり、蛋白質を２５～５１質量％と、食物繊維を２３～４７質量％とを含有し、水分活性が０．６２５以下であり、かつ、ビーズ置換法により測定した乾燥嵩比重が０．５～０．９ｇ／ｃｍ３である。 The textured processed soybean product of the present invention is a textured raw material composition containing 70% by mass or more of dried okara powder, and has a dry bulk specific gravity of 0.5 to 0.9 g/ cm3 , and the dried okara powder has a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 μm.
The raw material composition may contain 30% by mass or less of vegetable protein material.
Further, the dried okara powder may be produced from dehulled soybeans.
Another textured processed soybean product of the present invention is a textured raw material composition containing 70% by mass or more of dried okara powder, 25 to 51% by mass of protein, and 23 to 47% by mass of dietary fiber. %, has a water activity of 0.625 or less, and has a dry bulk specific gravity of 0.5 to 0.9 g/cm 3 as measured by the bead replacement method.
　本発明における「おから」は、原料大豆を蒸煮やボイルなどによって加熱した後にすり潰し、圧搾して豆乳を搾り出した後の固形物であり、「乾燥おから粉末」は、前述したおからを乾燥及び粉末化したものであり、以下の説明においても同様である。また、「水分活性」は、食品中の水分のうち自由水を示す指標であり、本発明で特定している組織状大豆加工品の「水分活性」の範囲は、水分活性測定装置により測定した値に基づいている。 In the present invention, "okara" is a solid material obtained by heating raw soybeans by steaming or boiling, grinding and squeezing them to extract soy milk, and "dried okara powder" is a solid product obtained by drying the aforementioned okara. and powdered, and the same applies to the following description. In addition, "water activity" is an index that indicates free water among the water in food, and the range of "water activity" of the textured soybean processed products specified in the present invention is determined by measuring with a water activity measuring device. Based on value.
　更に、本発明で特定している組織状大豆加工品の「乾燥嵩比重」の範囲は、組織状大豆加工品を９０℃の温度条件下で８時間減圧乾燥した後、ビーズ置換法により、株式会社東新理興製　ガラスビーズ　Ｎｏ．０４０（粒子径：０．３５０～０．５００ｍｍ）を使用し、以下に示す方法及び条件で測定した嵩比重の値に基づいている。組織状大豆加工品の嵩比重を測定する際は、先ず、開口部の周囲に高さを延長するためのアジャスターが取り付けられた１００ｍｌのステンレス容器を用意し、ステンレス容器に上端を超える量のビーズを入れ、ホソカワミクロン株式会社製　パウダテスタ（登録商標）を用いて１００回タッピングを行う。その後、ステンレス容器からアジャスターを取り外し、ステンレス容器の上端を超えている分のビーズをすり切り、ステンレス容器に残ったビーズの質量を測定して、ビーズの比重を求める。 Furthermore, the range of "dry bulk specific gravity" of the textured processed soybean product specified in the present invention is determined by drying the textured processed soybean product under reduced pressure at a temperature of 90°C for 8 hours, and then drying it using a bead replacement method. Glass beads No. manufactured by Toshin Riko company. 040 (particle size: 0.350 to 0.500 mm), and is based on the bulk specific gravity value measured using the method and conditions shown below. When measuring the bulk specific gravity of textured soybean products, first prepare a 100ml stainless steel container with an adjuster attached around the opening to extend the height, and add beads in an amount that exceeds the top of the stainless steel container. and tapped 100 times using a Powder Tester (registered trademark) manufactured by Hosokawa Micron Co., Ltd. Thereafter, the adjuster is removed from the stainless steel container, the beads that exceed the top of the stainless steel container are scraped off, and the mass of the beads remaining in the stainless steel container is measured to determine the specific gravity of the beads.
　次に、ステンレス容器内のビーズの一部を別の容器に取り出し、空いたスペースに乾燥後の組織状大豆加工品約１０ｇを入れた後、ステンレス容器の開口部の周囲にアジャスターを取り付けてその高さを延長する。更に、取り出したビーズをステンレス容器に戻して、ホソカワミクロン株式会社製　パウダテスタ（登録商標）を用いて１００回タッピングを行う。その後、アジャスターを取り外し、ステンレス容器の上端を超えているビーズをすり切り、すり切られたビーズの質量を測定する。そして、組織状大豆加工品約１０ｇを入れたことによりステンレス容器からあふれた（すり切られた）ビーズの質量及びステンレス容器の容積（１００ｍｌ）から、組織状大豆加工品の嵩比重を算出する。 Next, some of the beads in the stainless steel container are taken out into another container, and approximately 10 g of the dried textured soybean product is placed in the empty space, and an adjuster is attached around the opening of the stainless steel container. Extend height. Furthermore, the beads taken out are returned to the stainless steel container and tapped 100 times using a Powder Tester (registered trademark) manufactured by Hosokawa Micron Corporation. Then, remove the adjuster, scrape off the beads that exceed the top of the stainless steel container, and measure the mass of the beads that have been scraped off. Then, the bulk specific gravity of the textured soybean processed product is calculated from the mass of beads overflowing (worn off) from the stainless steel container when about 10 g of the textured processed soybean product is put therein, and the volume of the stainless steel container (100 ml).
　本発明によれば、蛋白含有率、食物繊維含有率及び粒子径が特定の範囲にある乾燥おから粉末を主原料としているため、従来のおから含有原料よりも組織化されやすくなり、特殊な装置を使用しなくても、崩れにくく、適度な弾力を有する組織状大豆加工品が得られる。 According to the present invention, since the main raw material is dried okara powder with protein content, dietary fiber content, and particle size within a specific range, it is easier to organize than conventional okara-containing raw materials, and has a special A textured processed soybean product that is hard to crumble and has appropriate elasticity can be obtained without using any equipment.
　以下、本発明を実施するための形態について、詳細に説明する。なお、本発明は、以下に説明する実施形態に限定されるものではない。 Hereinafter, modes for carrying out the present invention will be described in detail. Note that the present invention is not limited to the embodiments described below.
　本発明の実施形態に係る組織状大豆加工品は、蛋白含有率、食物繊維含有率及び粒子径が特定の範囲にある乾燥おから粉末を７０質量％以上含有する原料組成物を組織化したものである。 The textured processed soybean product according to the embodiment of the present invention is a textured raw material composition containing 70% by mass or more of dried okara powder with protein content, dietary fiber content, and particle size within a specific range. It is.
［乾燥おから粉末］
　本実施形態の組織状大豆加工品の原料組成物に配合される乾燥おから粉末は、蛋白含有率が２５～３６質量％、食物繊維含有率が３３～４７質量％、メディアン径が２０～１００μｍである。乾燥おから粉末の蛋白含有率が２５質量％未満の場合、蛋白質が十分に組織化されないことがある。なお、原料の組織化の観点から、乾燥おから粉末の蛋白含有率は、２８質量％以上であることが好ましく、より好ましくは３０質量％以上である。一方、乾燥おから粉末の蛋白含有率の上限は、特に限定されるものではないが、一般に３６質量％程度である。 [Dried okara powder]
The dried okara powder blended into the raw material composition of the textured processed soybean product of this embodiment has a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 μm. It is. When the protein content of dried okara powder is less than 25% by mass, the protein may not be sufficiently organized. From the viewpoint of texture of the raw material, the protein content of the dried okara powder is preferably 28% by mass or more, more preferably 30% by mass or more. On the other hand, the upper limit of the protein content of dried okara powder is not particularly limited, but is generally about 36% by mass.
　また、乾燥おから粉末の食物繊維含有率が４７質量％を超えると、蛋白質が十分に組織化されないことがある。なお、原料の組織化の観点から、乾燥おから粉末の食物繊維含有率は、４２質量％以下であることが好ましく、より好ましくは４０質量％以下である。一方、原料の組織化の観点から、乾燥おから粉末の食物繊維含有率はできるだけ少ない方が好ましいが、一般に乾燥おから粉末の食物繊維含有率は３３質量％程度が下限である。 Furthermore, if the dietary fiber content of the dried okara powder exceeds 47% by mass, the protein may not be sufficiently organized. In addition, from the viewpoint of organizing the raw material, the dietary fiber content of the dried okara powder is preferably 42% by mass or less, more preferably 40% by mass or less. On the other hand, from the viewpoint of organizing the raw material, it is preferable that the dietary fiber content of the dried okara powder is as low as possible, but generally the lower limit of the dietary fiber content of the dried okara powder is about 33% by mass.
　更に、乾燥おから粉末のメディアン径が１００μｍを超えると、蛋白質が十分に組織化されないことがある。一方、乾燥おから粉末の粒径は小さい方が原料を組織化しやすくなるが、一般に乾燥おから粉末のメディアン径は２０μｍ程度が下限である。 Furthermore, if the median diameter of the dried okara powder exceeds 100 μm, the proteins may not be sufficiently organized. On the other hand, the smaller the particle size of dried okara powder, the easier it is to organize the raw material, but generally the lower limit of the median diameter of dried okara powder is about 20 μm.
　一方、蛋白含有率、食物繊維含有率及び粒子径が前述した範囲にある乾燥おから粉末を用いることにより、原料組成物における乾燥おから粉末の配合量を７０質量％以上にしても、良好に組織化できるため、オリフィス構造を有する冷却ダイが設置されていない二軸エクストルーダーを用いて、崩れにくく、かつ、適度な弾力を有する組織状大豆加工品を製造することができる。なお、本実施形態の組織状大豆加工品では、乾燥おから粉末の配合量を７０質量％以上としているが、これは、この範囲で特に前述した乾燥おから粉末を用いる効果が顕著になるためであり、当然ながら、原料組成物における配合量が７０質量％未満の場合でも、組織状態が良好で、崩れにくく、適度な弾力を有する組織状大豆加工品を製造することができる。 On the other hand, by using dried okara powder whose protein content, dietary fiber content, and particle size are within the above-mentioned ranges, even if the amount of dried okara powder in the raw material composition is 70% by mass or more, it will still work well. Since it can be structured, a textured processed soybean product that is hard to crumble and has appropriate elasticity can be produced using a biaxial extruder that is not equipped with a cooling die that has an orifice structure. In addition, in the textured processed soybean product of this embodiment, the blending amount of dried okara powder is 70% by mass or more, but this is because the effect of using the dried okara powder described above becomes particularly noticeable in this range. Naturally, even when the blending amount in the raw material composition is less than 70% by mass, it is possible to produce a textured processed soybean product that has a good structure, is hard to crumble, and has appropriate elasticity.
　本実施形態の組織状大豆加工品に用いられる乾燥おから粉末は、例えば以下の方法で製造することができる。先ず、種皮及び／又は胚軸の全部又は一部が除去された脱皮大豆を、蒸煮やボイルなどによって加熱してからすり潰し、それを圧搾して豆乳を搾り出すことにより、おからを調製する。その際、大豆から種皮や胚軸を除去する方法は、特に限定されるものではないが、例えば加熱した大豆を補助脱皮機、続いて剥皮機にかけ、風選により皮を分離し、その後、多段式篩装置にかけて子葉と胚軸を分離することによって行うことができる。次に、前述した方法で調製されたおからを、熱風で乾燥し、粉砕機にかけることにより粉末化して、乾燥おから粉末を得る。 The dried okara powder used in the textured processed soybean product of this embodiment can be produced, for example, by the following method. First, dehulled soybeans from which all or part of the seed coat and/or hypocotyl have been removed are heated by steaming or boiling, then ground, and then squeezed to extract soy milk to prepare okara. At that time, the method for removing seed coats and hypocotyls from soybeans is not particularly limited; This can be done by separating cotyledons and hypocotyls using a type sieve device. Next, the okara prepared by the method described above is dried with hot air and pulverized by a pulverizer to obtain dried okara powder.
［その他の原料］
　本実施形態の組織状大豆加工品は、乾燥おから粉末のみを原料としてもよいが、原料組成物全質量の３０質量％以下の範囲で、分離大豆蛋白、小麦グルテン、脱脂大豆及びえんどう豆などの植物性蛋白質素材を配合することもできる。これにより、繊維質が多くなり、結合強度が強い組織状大豆加工品を製造することができる。 [Other raw materials]
The textured processed soybean product of this embodiment may use only dried okara powder as a raw material, but it may contain isolated soy protein, wheat gluten, defatted soybeans, and peas in an amount of 30% by mass or less of the total mass of the raw material composition. It is also possible to blend vegetable protein materials such as. As a result, a textured processed soybean product with increased fiber content and strong bonding strength can be produced.
　また、本実施形態の組織状大豆加工品に用いられる原料組成物には、本発明の効果に影響しない範囲であれば、前述した乾燥おから粉末及び植物性蛋白質素材の他に、食塩などの調味料、動物性又は植物性油脂、香料、原料の流動性改善、大豆臭抑制又は呈味改善を目的とした各種添加物などが配合されていてもよい。 In addition to the above-mentioned dried okara powder and vegetable protein materials, the raw material composition used for the textured processed soybean product of this embodiment may include salt and the like, as long as it does not affect the effects of the present invention. Seasonings, animal or vegetable oils and fats, fragrances, and various additives for the purpose of improving the fluidity of raw materials, suppressing soybean odor, or improving taste may be blended.
［製造方法］
　次に、本実施形態の組織状大豆加工品の製造方法について説明する。本実施形態の組織状大豆加工品の製造方法では、乾燥おから粉末を７０質量％以上含有し、必要に応じて植物性蛋白質素材を３０質量％以下の範囲で含有する原料組成物と水を、二軸エクストルーダーに投入して加圧混練する。その際、乾燥おから粉末には、蛋白含有率が２５～３６質量％、食物繊維含有率が３３～４７質量％、メディアン径が２０～１００μｍであるものを用いる。また、加水量は、原料組成物の配合などに応じて適宜設定することができるが、原料組成物１００質量部に対して１０～５０質量部の水を投入することが好ましい。 [Production method]
Next, a method for manufacturing the textured processed soybean product of this embodiment will be described. In the method for producing a textured processed soybean product of the present embodiment, a raw material composition containing 70% by mass or more of dried okara powder and, if necessary, a vegetable protein material in a range of 30% by mass or less, and water are combined. , put into a twin-screw extruder and knead under pressure. In this case, the dried okara powder used has a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 μm. Further, the amount of water added can be appropriately set depending on the formulation of the raw material composition, etc., but it is preferable to add 10 to 50 parts by mass of water to 100 parts by mass of the raw material composition.
　冷却ダイを備える二軸エクストルーダーを用いた場合、加圧混練により発生した水蒸気が冷却ダイで冷却されて水になるため、取り出される混練物（組織状大豆加工品）は水分を多く含む。一方、本実施形態の組織状大豆加工品の製造方法では、冷却ダイを使用していないため、混練物（組織状大豆加工品）に含まれる水分は、二軸エクストルーダーから排出直後に水蒸気として放出され、水分量が低減された混練物（組織状大豆加工品）が得られる。その後、二軸エクストルーダーから順次排出された混練物を、必要に応じて所定の大きさにカットし、乾燥機などに静置して乾燥させる。 When using a twin-screw extruder equipped with a cooling die, the water vapor generated by pressurized kneading is cooled by the cooling die and becomes water, so the kneaded product (textured soybean processed product) taken out contains a large amount of water. On the other hand, in the method for producing a textured soybean processed product of this embodiment, since a cooling die is not used, the water contained in the kneaded material (textured processed soybean product) is converted into water vapor immediately after being discharged from the twin-screw extruder. A kneaded product (textured soybean processed product) with a reduced moisture content is obtained. Thereafter, the kneaded material sequentially discharged from the twin-screw extruder is cut into a predetermined size if necessary, and left to dry in a dryer or the like.
　これにより、原料組成物中の蛋白質が組織化され、蛋白質を２５～５１質量％と、食物繊維を２３～４７質量％とを含有し、水分活性が０．６２５以下であり、９０℃の温度条件下で８時間減圧乾燥した後、ビーズ置換法を用いて測定した乾燥嵩比重が０．５～０．９ｇ／ｃｍ３である組織状大豆加工品が得られる。 As a result, the protein in the raw material composition is organized, contains 25 to 51% by mass of protein, 23 to 47% by mass of dietary fiber, has a water activity of 0.625 or less, and has a temperature of 90°C. After drying under reduced pressure for 8 hours under these conditions, a textured processed soybean product having a dry bulk specific gravity of 0.5 to 0.9 g/cm 3 measured using the bead replacement method is obtained.
　前述したように、冷却ダイを備える二軸エクストルーダーを用いて製造された従来の組織状大豆加工品は、水分量が多いため冷凍か冷蔵で保存する必要があるが、本実施形態の方法で製造された組織状大豆加工品は、水分活性を０．６２５以下にすることができるため、カビが生えにくく、常温保存が可能で、「乾物」として保管・流通することができ、使い勝手がよい。また、本実施形態の方法で製造された組織状大豆加工品は、多孔質であるため、乾燥しやすく、また、調理する際には水戻りしやすく、味もしみこみやすい。 As mentioned above, conventional textured processed soybean products produced using a twin-screw extruder equipped with a cooling die have a high moisture content and therefore need to be stored frozen or refrigerated. The manufactured textured processed soybean products can have a water activity of 0.625 or less, so they are difficult to grow mold, can be stored at room temperature, and can be stored and distributed as "dry goods", making them easy to use. . In addition, the textured processed soybean product produced by the method of the present embodiment is porous, so it dries easily, and when cooking, it is easy to rehydrate and absorb the flavor.
　本実施形態の組織状大豆加工品の製造方法では、主原料として食物繊維含有量が低く、粒子径が小さい乾燥おから粉末を用いているため、原料に含まれる蛋白質の組織化が阻害されず、結着性が良好で、適度な硬さがある組織状大豆加工品を長尺で製造することができる。このような長尺の組織状大豆加工品は、カッティングヘッドを使用して切断したり、ローラーを用いて引き延ばしたりすることで、粒状（そぼろ状・大豆状・ダイス状など）、スライス状、繊維状などの任意の形状・大きさに加工することができるため、代替肉として様々な調理品に利用することが可能となる。 In the method for producing a textured processed soybean product of this embodiment, dried okara powder with a low dietary fiber content and small particle size is used as the main raw material, so the organization of proteins contained in the raw material is not inhibited. It is possible to produce a long textured processed soybean product with good binding properties and appropriate hardness. These long textured processed soybean products can be cut into granules (minced, soybean, diced, etc.), sliced, or fibrous by cutting them using a cutting head or stretching them using a roller. Because it can be processed into any shape or size, it can be used as a meat substitute in a variety of cooked products.
　また、本実施形態の組織状大豆加工品の製造で用いる装置は、オリフィス構造や冷却ダイを備えていない二軸エクストルーダーであり、混練条件も、原料におからを用いず、大豆蛋白のみを用いて製造する場合と同等である。 In addition, the device used in the production of the textured processed soybean product of this embodiment is a twin-screw extruder without an orifice structure or cooling die, and the kneading conditions are such that only soybean protein is used without using okara as a raw material. This is equivalent to manufacturing using
　以上詳述したように、本実施形態の組織状大豆加工品は、蛋白質含有量、食物繊維含有量及び粒子径が特定の範囲にある乾燥おから粉末を主原料としているため、蛋白質が良好に組織化されている。このため、本実施形態の組織状大豆加工品は、乾燥おから粉末配合量が７０質量％以上であるにもかかわらず、崩れにくく、適度な弾力を有する。 As detailed above, the textured processed soybean product of this embodiment uses dried okara powder with protein content, dietary fiber content, and particle size within a specific range as the main raw material, so it has good protein content. Organized. Therefore, the textured processed soybean product of the present embodiment does not crumble easily and has appropriate elasticity even though the amount of dried okara powder is 70% by mass or more.
　また、本実施形態の組織状大豆加工品は、冷却ダイを使用せずに製造されているため、水分含有量が少なく、乾燥代替肉に好適である。特に、水分活性を０．６２５以下にすると共に、９０℃の温度条件下で８時間減圧乾燥後の乾燥嵩比重を０．５～０．９ｇ／ｃｍ３にした組織状大豆加工品は、常温保管が可能であり、保存性及び流通性にも優れている。 Furthermore, since the textured processed soybean product of this embodiment is manufactured without using a cooling die, it has a low moisture content and is suitable for use as a dried meat substitute. In particular, textured processed soybean products with a water activity of 0.625 or less and a dry bulk specific gravity of 0.5 to 0.9 g/cm 3 after drying under reduced pressure at 90°C for 8 hours are suitable for use at room temperature. It can be stored and has excellent preservability and distribution.
　従来の組織状大豆加工品は、主原料が大豆蛋白や脱脂大豆であるため、大豆蛋白特有の臭いや脱脂大豆由来の大豆臭が強いという問題があるが、本実施形態の組織状大豆加工品は、主原料が乾燥おから粉末であるため、大豆蛋白特有の臭いや大豆臭がほとんど感じられず、薄味の食品にも適用できる。 Conventional textured soybean products use soybean protein or defatted soybeans as the main raw materials, so they have problems with the odor peculiar to soybean protein and the strong soybean odor derived from defatted soybeans, but the textured soybean products of this embodiment Since the main ingredient is dried okara powder, there is almost no odor peculiar to soybean protein or soybean odor, and it can be applied to light-flavored foods.
　本実施形態の組織状大豆加工品は、代替肉に好適であり、例えば具入り調味料の具材、即席麺や冷凍麺の具材、ガパオライスなどのような肉そぼろ状食品の他、ウインナー、ハンバーグ及びナゲットなど様々な調理品において肉の代わりに用いることができる。なお、本実施形態の組織状大豆加工品の形状は、そぼろ状に限定されるものではなく、カットの仕方次第で塊状やスライス状にすることもできるため、塊肉を用いる食品にも利用することが可能である。 The textured processed soybean product of the present embodiment is suitable as a meat substitute, for example, as an ingredient in seasonings, an ingredient in instant noodles or frozen noodles, minced meat foods such as gapao rice, etc. It can be used in place of meat in a variety of prepared foods such as hamburgers and nuggets. Note that the shape of the textured processed soybean product of this embodiment is not limited to the minced shape, but can also be made into chunks or slices depending on how it is cut, so it can also be used for foods using chunks of meat. Is possible.
　以下、実施例及び比較例を挙げて、本発明の効果について具体的に説明する。 Hereinafter, the effects of the present invention will be specifically explained with reference to Examples and Comparative Examples.
＜第１実施例＞
　先ず、本発明の第１実施例として、原料に乾燥おから粉末のみを使用して組織状大豆加工品を作製し、評価した。具体的には、下記表１に示す乾燥おから粉末Ａ～Ｄを、原料フィーダーにより１８～３５ｋｇ／時間の速度で二軸エクストルーダーに供給し、スクリュー回転数を１００～２００ｒｐｍ、ダイの孔数を１個、シリンダー（バレル）先端の設定温度を１８０℃とし、加圧及び加熱しながら混合・混練した。このとき、二軸エクストルーダーに、原料（乾燥おから粉末）１００質量部あたり１０～５０質量部の水を添加した。また、ダイでの処理物（混練物）の冷却は行わなかった。 <First example>
First, as a first example of the present invention, a textured processed soybean product was prepared and evaluated using only dried okara powder as a raw material. Specifically, dried okara powders A to D shown in Table 1 below were fed to a twin-screw extruder at a rate of 18 to 35 kg/hour by a raw material feeder, the screw rotation speed was 100 to 200 rpm, and the number of holes in the die was adjusted. The temperature at the tip of the cylinder (barrel) was set at 180° C., and the mixture was mixed and kneaded under pressure and heating. At this time, 10 to 50 parts by mass of water was added to the twin-screw extruder per 100 parts by mass of the raw material (dried okara powder). Further, the processed material (kneaded material) in the die was not cooled.
　その結果、本発明の実施例である乾燥おから粉末Ａを用いたＮｏ．１の試料は、おからに含まれる蛋白質が組織化され、連続的に組織状大豆加工品を製造することができた。一方、蛋白含有率、食物繊維含有率及びメディアン径の全てが本発明の範囲から外れる乾燥おから粉末Ｂを用いたＮｏ．２の試料、並びに、蛋白含有率及び食物繊維含有率が本発明の範囲から外れる乾燥おから粉末Ｃ，Ｄを用いたＮｏ．３，４の試料は、蛋白質の組織化不足により、組織状大豆加工品を形成できず、二軸エクストルーダーから粉状のおからが排出された。 As a result, No. 1 using dried okara powder A, which is an example of the present invention, was obtained. In sample No. 1, the proteins contained in okara were organized, and a textured processed soybean product could be continuously produced. On the other hand, No. 1 using dried okara powder B whose protein content, dietary fiber content, and median diameter are all outside the scope of the present invention. Sample No. 2, and sample No. 2 using dried okara powder C and D whose protein content and dietary fiber content are outside the range of the present invention. Samples 3 and 4 were unable to form a textured processed soybean product due to insufficient protein organization, and powdered okara was discharged from the twin-screw extruder.
　そこで、連続的に組織状大豆加工品を形成することができたＮｏ．１の試料について、送風低温恒温器により８０℃の温度条件下において６０分間乾燥させたものを用いて、「弾力」、「香り（大豆臭）」及び「口あたり」を官能評価すると共に、大豆臭について機械計測を行った。 Therefore, No. 1, which was able to continuously form textured processed soybean products, was selected. The sample No. 1 was dried for 60 minutes at a temperature of 80°C in a low-temperature incubator with air blowing, and sensory evaluation was conducted for "elasticity", "aroma (soybean odor)" and "mouthfeel". Mechanical measurements of odor were performed.
　官能評価は、Ｎｏ．１の組織状大豆加工品１０．０ｇ、食塩１．２ｇ、水３８．８ｇをレトルトパウチに入れて密封して１２０℃で２０分間殺菌したものを評価用試料、原料に脱脂大豆粉末のみを使用して製造された組織状大豆加工品（粒状大豆蛋白）を評価用試料と同様の方法で調製したものを基準試料とし、両者を比較することにより行なった。また、各項目の評価は、３名の分析型官能評価パネルが以下に示す規準に基づいて行い、合計点が１２点以上のものを合格とした。 Sensory evaluation: No. 10.0g of textured processed soybean product No. 1, 1.2g of salt, and 38.8g of water were placed in a retort pouch, sealed, and sterilized at 120°C for 20 minutes as an evaluation sample. Only defatted soybean powder was used as the raw material. A textured processed soybean product (granular soybean protein) produced in the same manner as the evaluation sample was used as a reference sample, and the two were compared. In addition, evaluation of each item was performed by a three-person analytical sensory evaluation panel based on the criteria shown below, and those with a total score of 12 points or more were considered to have passed.
〔弾力〕
　評価用試料と基準試料を食し、その食感により両者の弾力を比較し、下記の５段階で評価した。
　５点：基準試料よりも強い。
　４点：基準試料と同等。
　３点：基準試料よりもやや弱い。
　２点：基準試料よりも弱い。
　１点：弾力がほとんど感じられない。 〔elasticity〕
The evaluation sample and the reference sample were eaten, and their elasticity was compared based on their texture, and evaluated on the following five scales.
5 points: Stronger than the reference sample.
4 points: Equivalent to the reference sample.
3 points: Slightly weaker than the reference sample.
2 points: Weaker than the reference sample.
1 point: Elasticity is hardly felt.
〔香り（大豆臭）〕
　評価用試料と基準試料について、食したときに感じられる大豆臭を比較し、下記の５段階で評価した。
　５点：基準試料よりも弱い。
　４点：基準試料よりやや弱い。
　３点：基準試料と同等。
　２点：基準試料よりやや強い。
　１点：基準試料よりも強い。 [Fragrance (soybean odor)]
The evaluation sample and the reference sample were compared in terms of soybean odor felt when eaten, and evaluated on the following five scales.
5 points: Weaker than the reference sample.
4 points: Slightly weaker than the reference sample.
3 points: Equivalent to the reference sample.
2 points: Slightly stronger than the reference sample.
1 point: Stronger than the reference sample.
〔口あたり〕
　評価用試料と基準試料について、食したときに感じられるざらつきを比較し、下記の５段階で評価した。
　５点：基準試料よりも弱い。
　４点：基準試料よりやや弱い。
　３点：基準試料と同等。
　２点：基準試料よりやや強い。
　１点：基準試料よりも強い。 [Mouth feel]
The evaluation sample and the reference sample were compared in terms of roughness felt when eaten, and evaluated on the following five scales.
5 points: Weaker than the reference sample.
4 points: Slightly weaker than the reference sample.
3 points: Equivalent to the reference sample.
2 points: Slightly stronger than the reference sample.
1 point: Stronger than the reference sample.
〔大豆臭の機械計測〕
　Ｎｏ．１の組織状大豆加工品について、ヘッドスペース・ガスクロマトグラフィー法により、大豆の青臭さの原因と言われている「ｎ－ヘキサナール」の濃度を測定した。測定は、粉砕した組織状大豆加工品１ｇと３ｍｌの純水を２０ｍｌのバイアルに封入し、トラップ温度を４０℃／２４０℃（脱離温度）とし、キャリアガスは水素を用いて行った。カラムはメタルキャピラリーカラム（ＭＸＴ－５・ＭＸＴ－ＷＡＸ）を用い、カラム昇温条件は初期温度４０℃、初期恒温時間１０秒、昇温速度は１．５℃／秒にて４０℃から２５０℃に到達させ、ＦＩＤ温度は２６０℃にて検出を行った。この測定を同一サンプルについて２回ずつ行い、その平均値をとった。 [Mechanical measurement of soy odor]
No. Regarding the textured processed soybean product No. 1, the concentration of "n-hexanal", which is said to be the cause of the grassy odor of soybeans, was measured by headspace gas chromatography. The measurement was performed by sealing 1 g of the crushed textured soybean product and 3 ml of pure water in a 20 ml vial, setting the trap temperature to 40° C./240° C. (desorption temperature), and using hydrogen as the carrier gas. The column used was a metal capillary column (MXT-5/MXT-WAX), and the column temperature was raised from 40 to 250 °C at an initial temperature of 40 °C, initial constant temperature time of 10 seconds, and a temperature increase rate of 1.5 °C/sec. Detection was performed at an FID temperature of 260°C. This measurement was performed twice on the same sample, and the average value was taken.
　以上の結果を下記表１に示す。 The above results are shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　上記表１に示すように、本発明の要件を満たす乾燥おから粉末Ａを用いたＮｏ．１の組織状大豆加工品は、大豆蛋白や脱脂大豆などの蛋白質素材を用いずにおから粉末のみで形成したにもかかわらず、良好に組織化され、適度な弾力を有し、大豆臭が弱く、口当たりも良好であった。特に、大豆臭については、原因物質であるｎ－ヘキサナール濃度が０．１０ｐｐｍと十分低いことが確認された。また、このＮｏ．１の組織状大豆加工品は、連続製造も可能であり、生産性にも優れていた。 As shown in Table 1 above, No. 1 using dried okara powder A that satisfies the requirements of the present invention. Although the textured soybean product No. 1 was formed only from okara powder without using protein materials such as soy protein or defatted soybeans, it was well organized, had appropriate elasticity, and had no soy odor. It was weak and had a good taste. In particular, with regard to soybean odor, it was confirmed that the concentration of n-hexanal, which is the causative substance, was sufficiently low at 0.10 ppm. Also, this No. The textured processed soybean product No. 1 could be manufactured continuously and had excellent productivity.
＜第２実施例＞
　次に、本発明の第２実施例として、前述した第１実施例で用いた乾燥おから粉末Ａ～Ｄに、植物性蛋白質素材である分離大豆蛋白（不二製油社製　フジプロ７４８）を添加した原料組成物を、第１実施例と同様の方法及び条件で組織化してＮｏ．５～８の組織状大豆加工品を製造した。その際、乾燥おから粉末と分離大豆蛋白との配合割合は、質量比で、乾燥おから粉末：分離大豆蛋白＝７５：２５とした。なお、本実施例で用いた分離大豆蛋白は、蛋白含有率が８５．５質量％であり、食物繊維は含まれていない。 <Second example>
Next, as a second example of the present invention, isolated soybean protein (FujiPro 748 manufactured by Fuji Oil Co., Ltd.), which is a vegetable protein material, was added to the dried okara powders A to D used in the first example described above. The obtained raw material composition was structured in the same manner and under the same conditions as in the first example to obtain No. 5 to 8 textured processed soybean products were produced. At that time, the blending ratio of dried okara powder and isolated soybean protein was 75:25 (mass ratio): dried okara powder: isolated soybean protein. The isolated soybean protein used in this example had a protein content of 85.5% by mass and did not contain dietary fiber.
　そして、第１実施例と同様の方法及び基準で、Ｎｏ．５～８の組織状大豆加工品を評価した。その結果を下記表２に示す。 Then, using the same method and criteria as in the first example, No. 5 to 8 textured processed soybean products were evaluated. The results are shown in Table 2 below.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　上記表２に示すように、本発明の要件を満たす乾燥おから粉末Ａを用いて作製した実施例のＮｏ．５の組織状大豆加工品は、弾力及び口あたりが良好で、大豆臭も感じられず、ｎ－ヘキサナール濃度も０．１５ｐｐｍと低いことが確認された。また、このＮｏ．５の組織状大豆加工品は、連続製造が可能で、生産性にも優れていた。 As shown in Table 2 above, Example No. 1 was prepared using dried okara powder A that satisfies the requirements of the present invention. It was confirmed that the textured processed soybean product No. 5 had good elasticity and mouthfeel, had no soybean odor, and had a low n-hexanal concentration of 0.15 ppm. Also, this No. The textured processed soybean product No. 5 could be manufactured continuously and had excellent productivity.
　一方、本発明の要件を満たさない乾燥おから粉末Ｂ～Ｄを用いた比較例Ｎｏ．６～８は、分離大豆蛋白が２５質量％配合されているため、組織状大豆加工品を成形することはできたが、Ｎｏ．６の組織状大豆加工品は、弾力がなく、口あたりも基準試料と同等であった。また、比較例のＮｏ．７，８の組織状大豆加工品は、用いた乾燥おから粉末の粒子径が比較的小さかったため口あたりは良好であったが、弾力が劣っていた。更に、これら比較例Ｎｏ．６～８の組織状大豆加工品は、許容範囲内ではあるが、Ｎｏ．５の組織状大豆加工品よりも香りが劣っていた。 On the other hand, Comparative Example No. 1 using dried okara powder B to D that does not meet the requirements of the present invention. Nos. 6 to 8 contained 25% by mass of isolated soybean protein, so it was possible to form textured soybean products, but Nos. The textured processed soybean product No. 6 had no elasticity and the mouthfeel was equivalent to that of the reference sample. In addition, comparative example No. Textured processed soybean products No. 7 and 8 had a good mouthfeel because the particle size of the dried okara powder used was relatively small, but had poor elasticity. Furthermore, these comparative example No. Textured soybean processed products No. 6 to No. 8 are within the permissible range, but No. The aroma was inferior to the textured processed soybean product No. 5.
＜第３実施例＞
　次に、本発明の第３実施例として、前述した第２実施例で用いた乾燥おから粉末Ａ（メディアン径５１μｍ）、乾燥おから粉末Ｃ（メディアン径４５μｍ）及び分離大豆蛋白を特定の割合で配合した原料組成物を、第１実施例と同様の方法及び条件で組織化してＮｏ．９～１２の組織状大豆加工品を製造し、第１実施例と同様の方法及び基準で評価した。その結果を下記表３に示す。なお、下記表３には、比較のため、実施例２で作製したＮｏ．５の組織状大豆加工品の評価結果を併せて示す。 <Third Example>
Next, as a third embodiment of the present invention, dried okara powder A (median diameter 51 μm), dried okara powder C (median diameter 45 μm) and isolated soybean protein used in the second embodiment described above were mixed in specific proportions. The raw material composition blended in No. 1 was structured using the same method and conditions as in the first example. No. 9 to 12 textured processed soybean products were produced and evaluated using the same method and criteria as in the first example. The results are shown in Table 3 below. In addition, Table 3 below shows No. 2 prepared in Example 2 for comparison. The evaluation results of the textured soybean processed product No. 5 are also shown.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　上記表３に示すように、２種類の乾燥おから粉末を併用した場合も、乾燥おから粉末全体として、蛋白含有率、食物繊維含有率及びメディアン径が本発明の範囲内となっている実施例のＮｏ．９～１１の組織状大豆加工品は、弾力が僅かに劣るものもあったが、乾燥おから粉末Ａを単独で用いて作製したＮｏ．５の組織状大豆加工品とほぼ同等の評価結果が得られた。これに対して、乾燥おから粉末を併用した結果、蛋白含有率及び食物繊維含有率が本発明の範囲から外れた比較例のＮｏ．１２の組織状大豆加工品は、口あたりは良好であったが、Ｎｏ．５の組織状大豆加工品に比べて、弾力及び香りが劣っていた。 As shown in Table 3 above, even when two types of dried okara powder are used together, the protein content, dietary fiber content, and median diameter of the dried okara powder as a whole are within the range of the present invention. Example No. Some of the textured processed soybean products No. 9 to 11 were slightly inferior in elasticity, but No. 9, which was made using dried okara powder A alone, Almost the same evaluation results as the textured processed soybean product No. 5 were obtained. On the other hand, as a result of using dried okara powder in combination, the protein content and dietary fiber content of Comparative Example No. 1 were out of the range of the present invention. No. 12 textured processed soybean products had a good mouthfeel, but No. 12 had a good texture. Compared to the textured processed soybean product No. 5, elasticity and aroma were inferior.
＜第４実施例＞
　次に、本発明の第４実施例として、前述した第２実施例で用いた乾燥おから粉末Ａ（メディアン径５１μｍ）と分離大豆蛋白（不二製油社製　フジプロ７４８）を、質量比で７５：２５の割合で配合した原料組成物を、二軸エクストルーダーを用いて下記表４に示す条件で組織化した後、送風低温恒温器により８０℃の温度条件下において６０分間乾燥させて、Ｎｏ．１３～１６の組織状大豆加工品を製造した。 <Fourth Example>
Next, as a fourth example of the present invention, dried okara powder A (median diameter 51 μm) used in the second example described above and isolated soybean protein (FujiPro 748 manufactured by Fuji Oil Co., Ltd.) were mixed at a mass ratio of 75 A raw material composition blended at a ratio of: ．． 13 to 16 textured processed soybean products were produced.
　そして、得られた各組織状大豆加工品について、「乾燥嵩比重」及び「水分活性」を測定すると共に、以下に示す方法及び基準で「吸水性」及び「硬さ」を評価し、更に、第１実施例と同様の方法及び基準で「弾力」、「香り（大豆臭）」及び「口あたり」を官能評価した。 Then, for each textured processed soybean product obtained, the "dry bulk specific gravity" and "water activity" were measured, and the "water absorption" and "hardness" were evaluated using the methods and criteria shown below. Sensory evaluation of "elasticity", "fragrance (soybean odor)" and "mouthfeel" was performed using the same method and criteria as in the first example.
〔吸水性〕
　各組織状大豆加工品（乾燥状態の質量Ｗ１）を１０倍量のお湯（９８℃）に１０分間浸漬した後、水をよく切ってから質量Ｗ２を測定し、下記数式１から吸水率（％）を求めた。そして、吸水率が２００％以上ものを○（合格）、２００％未満のものを×（不合格）とした。 [Water absorption]
After immersing each textured soybean product (mass W 1 in dry state) in 10 times the amount of hot water (98°C) for 10 minutes, draining the water thoroughly, measure the mass W 2 , and calculate the water absorption rate from the following formula 1. (%) was calculated. Those with a water absorption rate of 200% or more were evaluated as ○ (pass), and those with a water absorption rate of less than 200% were evaluated as × (fail).
Figure JPOXMLDOC01-appb-M000004
Figure JPOXMLDOC01-appb-M000004
〔硬さ〕
　各組織状大豆加工品を１０倍量のお湯（９８℃）に１０分間浸漬した後、水をよく切ったものを評価用試料とし、３名の分析型官能評価パネルによって官能評価した。評価は、原料に脱脂大豆粉末のみを使用して製造された組織状大豆加工品（粒状大豆蛋白）を、評価用試料と同様の方法で調製した基準試料と比較することにより行った。 〔Hardness〕
Each textured processed soybean product was immersed in 10 times the amount of hot water (98° C.) for 10 minutes, and then thoroughly drained, which was used as an evaluation sample and subjected to sensory evaluation by a three-person analytical sensory evaluation panel. The evaluation was performed by comparing a textured processed soybean product (granular soybean protein) produced using only defatted soybean powder as a raw material with a reference sample prepared in the same manner as the evaluation sample.
　具体的には、評価用試料と基準試料を食し、その食感により両者の硬さを比較し、下記３段階で評価した。
　○：基準試料よりも柔らかい。
　△：基準試料と同等。
　×：基準試料よりも硬く、芯が残っていた。 Specifically, the evaluation sample and the reference sample were eaten, and the hardness of the two was compared based on the texture, and evaluated on the following three levels.
○: Softer than the reference sample.
△: Equivalent to the reference sample.
×: Harder than the reference sample, with core remaining.
　以上の結果を下記表４に示す。 The above results are shown in Table 4 below.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　上記表４に示すように、本発明の要件を満たす乾燥おから粉末Ａを用いたＮｏ．１３～１６は、冷却ダイによる冷却の有無にかかわらず、所定形状の組織状大豆加工品を製造することができ、得られた組織状大豆加工品は、「弾力」及び「口あたり」のいずれの評価も良好で、大豆臭も感じられなかった。ただし、乾燥嵩比重が０．９ｇ／ｃｍ３を超えていたＮｏ．１６の組織状大豆加工品は、お湯に浸漬した際の水戻りが不十分であるため、基準品よりも「硬さ」及び「吸水性」の評価が劣っていた。これに対して、乾燥嵩比重が０．５～０．９ｇ／ｃｍ３の範囲内にあるＮｏ．１３～１５の組織状大豆加工品は、吸水性が高いため、味が染みこみやすく、また、硬さも従来品である基準品と同等か基準品よりも柔らかいため、代替肉として好適なものであった。 As shown in Table 4 above, No. 1 using dried okara powder A that satisfies the requirements of the present invention. Nos. 13 to 16 can produce textured processed soybean products of a predetermined shape regardless of whether or not they are cooled by a cooling die, and the obtained textured processed soybean products have both "elasticity" and "mouth feel". The evaluation was good, and there was no soybean odor. However, No. 1 whose dry bulk specific gravity exceeded 0.9 g/ cm3 . No. 16 textured processed soybean products had poorer evaluations of "hardness" and "water absorption" than the reference product because water returned insufficiently when immersed in hot water. On the other hand, No. 1 whose dry bulk specific gravity is within the range of 0.5 to 0.9 g/cm 3 . The textured processed soybean products No. 13 to 15 are suitable as meat substitutes because they have high water absorption, so they absorb flavor easily, and their hardness is the same as or softer than the standard standard product, which is a conventional product. there were.
　以上の結果から、本発明によれば、おからを７０質量％以上含有し、崩れにくく、適度な弾力を有する組織状大豆加工品を製造できることが確認された。 From the above results, it was confirmed that according to the present invention, it is possible to produce a textured processed soybean product that contains 70% by mass or more of okara, is hard to crumble, and has appropriate elasticity.

Claims (7)

  1. 　乾燥おから粉末を７０質量％以上含有する原料組成物を二軸エクストルーダーにより組織化する工程を有し、
    　前記乾燥おから粉末は、蛋白含有率が２５～３６質量％、食物繊維含有率が３３～４７質量％、メディアン径が２０～１００μｍであり、
    　ビーズ置換法により測定した乾燥嵩比重が０．５～０．９ｇ／ｃｍ３である組織状大豆加工品を得る組織状大豆加工品の製造方法。     A step of organizing a raw material composition containing 70% by mass or more of dried okara powder using a twin-screw extruder,
    The dried okara powder has a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 μm,
    A method for producing a textured processed soybean product, which obtains a textured processed soybean product having a dry bulk specific gravity of 0.5 to 0.9 g/cm 3 as measured by a bead replacement method.
  2. 　前記原料組成物は、植物性蛋白質素材を３０質量％以下含有する請求項１に記載の組織状大豆加工品の製造方法。 The method for producing a textured processed soybean product according to claim 1, wherein the raw material composition contains 30% by mass or less of a vegetable protein material.
  3. 　前記乾燥おから粉末として、脱皮大豆から製造されたものを用いる請求項１又は２に記載の組織状大豆加工品の製造方法。 The method for producing a textured processed soybean product according to claim 1 or 2, wherein the dried okara powder is produced from dehulled soybeans.
  4. 　乾燥おから粉末を７０質量％以上含有する原料組成物を組織化したものであり、
    　ビーズ置換法により測定した乾燥嵩比重が０．５～０．９ｇ／ｃｍ３であり、
    　前記乾燥おから粉末は、蛋白含有率が２５～３６質量％、食物繊維含有率が３３～４７質量％、メディアン径が２０～１００μｍである組織状大豆加工品。     A raw material composition containing 70% by mass or more of dried okara powder is organized,
    The dry bulk specific gravity measured by the bead replacement method is 0.5 to 0.9 g/cm 3 ,
    The dried okara powder is a textured processed soybean product having a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 μm.
  5. 　前記原料組成物は、植物性蛋白質素材を３０質量％以下含有する請求項４に記載の組織状大豆加工品。 The textured processed soybean product according to claim 4, wherein the raw material composition contains 30% by mass or less of a vegetable protein material.
  6. 　前記乾燥おから粉末は、脱皮大豆から製造されたものである請求項４又は５に記載の組織状大豆加工品。 The textured processed soybean product according to claim 4 or 5, wherein the dried okara powder is produced from dehulled soybeans.
  7. 　乾燥おから粉末を７０質量％以上含有する原料組成物を組織化したものであり、
    　蛋白質を２５～５１質量％と、食物繊維を２３～４７質量％とを含有し、
    　水分活性が０．６２５以下であり、かつ、ビーズ置換法により測定した乾燥嵩比重が０．５～０．９ｇ／ｃｍ３である組織状大豆加工品。     A raw material composition containing 70% by mass or more of dried okara powder is organized,
    Contains 25-51% by mass of protein and 23-47% by mass of dietary fiber,
    A textured processed soybean product having a water activity of 0.625 or less and a dry bulk specific gravity of 0.5 to 0.9 g/cm 3 as measured by a bead replacement method.
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JPS61152254A (en) * 1984-12-27 1986-07-10 Norin Suisansyo Shokuhin Sogo Kenkyusho Production of texturized bean curd refuse
JPS61224940A (en) * 1985-03-29 1986-10-06 Kibun Kk Production of textured food
JPS62205754A (en) * 1986-03-04 1987-09-10 Tajimaya Shokuhin Kk Production of massive food
JPS6430543A (en) * 1987-07-24 1989-02-01 Fuji Oil Co Ltd Preparation of texturized soybean protein
JPH02312563A (en) * 1989-05-30 1990-12-27 Kibun Kk Production of bean-curd refuse food
JP7171958B1 (en) * 2022-03-31 2022-11-15 キッコーマン株式会社 Method for producing textured processed soybean product using bean curd refuse and textured processed soybean product

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61152254A (en) * 1984-12-27 1986-07-10 Norin Suisansyo Shokuhin Sogo Kenkyusho Production of texturized bean curd refuse
JPS61224940A (en) * 1985-03-29 1986-10-06 Kibun Kk Production of textured food
JPS62205754A (en) * 1986-03-04 1987-09-10 Tajimaya Shokuhin Kk Production of massive food
JPS6430543A (en) * 1987-07-24 1989-02-01 Fuji Oil Co Ltd Preparation of texturized soybean protein
JPH02312563A (en) * 1989-05-30 1990-12-27 Kibun Kk Production of bean-curd refuse food
JP7171958B1 (en) * 2022-03-31 2022-11-15 キッコーマン株式会社 Method for producing textured processed soybean product using bean curd refuse and textured processed soybean product

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