JPS58187155A - Food raw material and its preparation - Google Patents

Abstract

PURPOSE:To obtain a food raw material which is tasteless and odorless white powder having high water-retainability and excellent gelling property, and capable of highly absorbing perfumes and extracts, etc., by extracting dried bean-curd refuse with an organic solvent having fat-removing capability to extract the oil and fat from the refuse, removing the solvent from the refuse, and pulverizing the product. CONSTITUTION:Dried bean-curd refuse is extracted with an organic solvent having fat-removing capability (e.g. methyl alcohol, ethyl alcohol, n-hexane, etc.) to extract the oil and fat from the refuse. The solvent is removed from the refuse and the product is pulverized to obtain the objective material. The defatted bean-curd refuse is almost tasteless and odorless white powder having high water-retainability and gelling property, capable of highly absorbing perfumes and extracts, etc., and provided with excellent physical properties as a food raw material. For example, the material obtained by the extraction with an alcohol is a white odorless powder which can be added to all sort of foods. Especially, it contains a large amount of high-quality fibers, has strong swelling and water-retaining tendency, and when added to a food having delicate taste and flavor such as Japanese cakes, Western cakes, etc., increases the stiffness of the pastry and improves the processability without lowering the qualities of the cake.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel food material using okara and a method for producing the same.

Okara is a by-product of starch produced during the production of tofu, soybean protein, or soymilk, and is edible (Lt=lIS), and most of it has been used as feed for livestock. In recent years, soy milk has come into the spotlight as a health drink, and its production is rapidly increasing, creating a demand for the development of new uses.

Okara usually has different compositions depending on the raw materials and manufacturing methods, and Table 1 shows an analysis example of this.

Table 1 shows that soy milk okara has protein quality compared to tofu okara.
It has a low fat content, but tends to be high in carbohydrates and fiber.

In either case, the okara mentioned above oxidizes rapidly because it contains a high amount of unsaturated fatty acids that are easily oxidized by oxygen in the air, and it has a strange odor both in its raw and dried state, and it is easily spoiled. Therefore, it has the disadvantage of poor storage stability. For this reason, even though it contains a large amount of high-quality protein, its use as food is extremely limited.

The present invention was made in view of the above circumstances, and as a result of research into using okara, which is produced in large quantities, as a raw material for food production, it was discovered that the odor could be removed by extracting it with an organic solvent. Dry it.

The problem was solved by extraction with an organic solvent, removal of the solvent, and pulverization.

The defatted okara of the present invention is an almost tasteless and odorless white powder with good water retention, excellent gel-forming ability, and good absorption of fragrances, extracts, etc., and has extremely excellent physical properties as a food material.

In addition to the above-mentioned tofu okara and soy milk okara, the okara used in the present invention can be used as okara used in the production of separated protein.
When subjected to extraction, it dilutes the bath concentration and reduces the extraction effect, so there is a risk of drying. For drying, drying methods such as fire drying, sun drying, etc. can also be used. When drying, high temperatures that may cause protein denaturation or decomposition of carbohydrates should be avoided.Usually raw okara is compressed or centrifuged to reduce moisture, and then dried in a rotary dryer, tunnel dryer, or dryer. Place in a rack dryer, etc., and dry with hot air below 200°C. Dry moisture content is below 20%: suitable, preferably 3-10%.

Next, the dried okara is extracted with an organic solvent having a degreasing ability, such as n-hexane, methyl alcohol, ethyl alcohol, and ether.

Extraction removes most of the saturated and unsaturated fats and oils, but
It is not necessary to completely remove the odor, just enough to remove the odor completely. The result is odorless defatted okara rich in protein, carbohydrates, and fiber.

According to the research conducted by the present inventors, the composition of okara after extraction differs depending on the type of solvent used. For example, when dry soybean milk okara shown in Table 1 is used and extracted with n-hexane and ethanol, Defatted okara having the composition shown in Table 2 is obtained.

That is, with n-hexane, most of the lipids are removed, but other components do not change significantly. Therefore, the yield of defatted okara is improved, but when extracted with ethanol, a considerable amount of exosaccharides from lipids are eluted. For this reason, although the yield is also lower, the obtained defatted okara has high protein and high fiber content, has enhanced water retention, and has an even stronger gel-forming ability. Therefore, the selection of the organic solvent is determined depending on the intended use of the material, and should be selected to the extent that a sufficient degree of extraction can be obtained as necessary.

The extraction with the organic solvent may be performed by a batch method, a continuous method, a countercurrent method, a forward flow method, etc., and in order to perform the extraction efficiently, it is preferable that the solvent has a reduced moisture content. Therefore, in the case of a solvent such as alcohol that is optionally mixed with water, the alcohol concentration is 60% or more, preferably 9.
It is best to use one around 0chi.

After the defatted okara has been extracted with an organic solvent, the solvent is then removed to prevent it from being mixed into food. Normally, okara immediately after extraction contains a large amount of solvent, so most of the solvent is first separated using a compressor, compressor, centrifuge, etc. After separation, steam is directly applied to the defatted okara. Either evaporate or distill off the solvent by blowing it in, or
It is distilled off by indirect heating with steam. Defatted okara from which the solvent has been removed in this way usually returns to its original water content before being defatted, and is turned into a white powder with little or no soymilk odor characteristic of raw okara and other odor caused by lipid oxidation. It is. Therefore, the above-mentioned defatted okara is suitable as a food material if it is used as it is or if it is further pulverized and sized by sieving, wind speed, etc. to +4.

Further, the separated solvent is recovered without being disposed of, and is passed through a distillation column to recover the solvent and used for the above-mentioned extraction. Further, the distillation residue at this time contains a large amount of oil and fat, and is therefore suitable as feed.

When producing foods using the material of the present invention, there are differences in quality depending on the type of solvent as shown in Table 2. For example, the material extracted with alcohol is a white, odorless powder that can be used in all foods. It can be used in mixtures, but it is particularly high in quality fiber and has strong swelling and water retention properties, so when mixed with foods that make use of delicate flavors such as Japanese and Western sweets, it does not impair the quality of the confectionery and strengthens the elasticity of the dough. Improves work efficiency. Also, n-
Materials extracted with a solvent such as hexane have a higher amount of residual sugar than the former and have a higher recovery rate, so they can be produced at a lower cost and can be added to the production of fish paste products, processed meat foods, bean paste, nonan, and fine flour products, etc. It is suitable.

When using the material of the present invention during food production,
Alternatively, it is appropriate to adsorb fragrances, extracts, etc. to this and add it when blending raw materials, or add it during mixing, kneading, or crushing after blending, or it may be added in powder form if necessary. Depending on the situation, it may be added after being dispersed in water. Any amount can be used as long as the properties of the food are not lost, but it is usually 10% or less. For example, when the material of the present invention is used to manufacture a paste product such as kamaboko or chikuwa, it is preferable to add it in a range of 5 to 10% when crushing the surimi. After sowing, molding, steaming, and baking are performed using conventional methods, which has the advantage of improving shape retention during molding and reducing shrinkage during the steaming and baking steps. Furthermore, if the material of the present invention to be added contains fragrances, extracts, etc. in advance, a product with improved flavor can be obtained. In addition, when using it for the production of non (non), etc., it is recommended to add 10% or less in powder form when blending flour, and after addition, mix, ferment, mold, and bake in the usual manner. In this case, the properties of the fabric are improved, the amount of water absorbed increases, the waist is increased, the volume and stand are improved, and the fabric has good water retention properties. Furthermore, when used in the production of noodle products such as somen, udon, and soba, the material of the present invention changes from firm to soft dough depending on the amount of water added, improving workability and improving the dough. It has the effect of In addition, when added in the manufacturing process of baked goods and livestock meat products, it not only makes the manufacturing process easier as it increases the stiffness during mixing, but also deteriorates the characteristics of the product because the material of the present invention is tasteless and odorless. If you want to add fragrances, etc., to the material of the present invention in advance, the effect of the fragrance can be retained for a long period of time, and the material has good water retention properties, so it can resist changes in moisture in the outside world. It has many advantages, such as being able to prevent product deterioration over a long period of time.

This will be explained below using examples.

Example 1 Okara (water content 83%) during soy milk production 1,000 kg
is continuously supplied to the rotary dryer, and the ventilation temperature is 2.
00℃, product temperature 85℃ when discharged from dryer, average moisture content is approximately 5
The dried bean curd was dried to about 160 ki9 liters. This dried okara was supplied to a countercurrent extractor, extracted with n-hexane at room temperature, and after extraction was compressed under a pressure of 60 klil/cm2. After squeezing, the mixture was peeled off and placed in a container, and residual n-hexane was completely removed using live steam at 120°C. As a result, about 145 kg of defatted okara with an average moisture content of about 6 g was obtained. The defatted okara was ground in a ball mill and then sieved through a 100-mesh sieve.

Add 10 kg of the above defatted okara while salting 50 kg of frozen cod meat, add 40 kL of starch, and 1 kg of mirin.
, 3 kg of sugar, egg white, and a small amount of glutamine soda were added and mixed, molded in a conventional manner, and then steamed at 85°C. During manufacturing,
The kamaboko had a good seat and improved workability, and a tasting test revealed that the kamaboko was elastic, had a good mouthfeel, and had no unpleasant sensations.

Example 2 The n-hexane in Example 1 was extracted by replacing it with pharmacopoeial alcohol, and after extraction, the mixture was heated in the same manner as in Example 1 to distill off the ethanol, and after drying, defatted okara with an average water content of about 5 t was obtained. I gained about 90 kg.

This defatted okara was a white, odorless powder with strong gelling ability. This was ground in a ball mill and sieved through a 200-mesh sieve. Cream 45.5, skim milk 38, sugar 1.
4. 0.5 parts of gelatin, 1 part of surfactant, and 10 parts of the sieved defatted okara mixed with vanilla flavor were mixed and frozen in a homogenization wave freezer to make ice cream.

The obtained ice cream had a good texture and did not have any strange feeling due to the addition of defatted okara.

Example 3 The defatted okara obtained in Example 1 was made to contain an extract prepared from onions, etc., and after preparing raw meat for sausage production, this was mixed with other auxiliary materials using a silent cutter.
5 kg of defatted okara containing the above extract per 100 kg of raw materials
g. The flavor of the resulting sausage was good and the weight-increasing effect was remarkable.

Example 4 Example 9 Add 3 to 9 of the defatted okara obtained in IJ2 to 100k of flour
Add 65kg of water and sugar to a dough mixer with lil.

Bread was made by mixing with yeast, shortening, and salt using the straight method. Although the dough absorbs a lot of water, it has a firm texture, and the resulting bread is made of 7 kg of defatted okara rice flour obtained in Example 2.

kg, steamed, molded, dried and baked to make rice crackers. The resulting rice crackers had almost the same flavor as those without the addition of defatted okara.

patent applicant Meiji Dairies Co., Ltd.

Claims (1)

[Claims] (1) A food material made of defatted okara. (2) A method for producing a food material, which comprises drying okara, extracting it with an organic solvent that has a degreasing ability, and removing and removing the solvent. (4) The method for producing a food material according to claim 2, wherein the organic solvent is n-hexane. (5) The method for producing a food material according to claim 2, which further comprises powdering after removing the solvent.