JP3195953B2 - Food material manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a food material, and more particularly to a method for producing a new type of food material in which okara is organized.

[0002]

2. Description of the Related Art Okara (also known as "Uhana" and "Kirizu") is a squeezed cake of soy milk used in the production of tofu, and 1 kg of raw soybeans
From 1.2 to 1.5 kg (80-85% moisture), and produces as much as 750,000 tonnes (estimated in 1990) of okara per year. Conventionally, okara is used only as a food material or fertilizer, but most is used as feed for livestock. Okara, however, has a high water content and low feed efficiency, and tends to be avoided by the livestock industry. In recent years, livestock breeders have moved to remote locations due to pollution and other factors, transportation costs have increased, and a large amount of cheap feed has been imported from overseas. Has limitations. Furthermore, okara has a drawback that microorganisms propagate when left unattended, spoil in a short period of time, emit a strong odor, and must be treated immediately. As described above, the treatment of okara is a big problem for tofu manufacturers, and the current situation is to pay the processor for processing (use as feed, incineration, etc.).

[0003]

As described above, tofu manufacturers have difficulty in processing okara, but as a food material, okara has a protein content of 24.5 in terms of dry matter.
%, Fat: 13.0%, crude fiber: 18.4%, inorganic nutrients (calcium, phosphorus, etc.): 3.5%, and is a good food material. In particular, since it contains plant fiber, it has also attracted attention as a dietary fiber source. However, when using okara as a food material, okara has many drawbacks, for example, poor texture and limited cooking methods (for example, it has a high oil absorbency and absorbs oil when used in oil cooking. It is disintegrated during cooking and is not cohesive, etc.), and lacks adhesiveness and binding properties, so it is poorly miscible when mixed with other food materials to produce processed foods. There are problems such as chipping.
From such a problem, only a very small amount of okara has been conventionally used as a food material. The present invention has been made in order to solve the above-described problems, and aims to provide a method for producing an okara-containing food material having an excellent texture and good processability. Achieving large and effective utilization of useful okara as a material,
It is intended to eliminate the problem of okara processing.

[0004]

Means for Solving the Problems The present inventors have studied effective use of okara to solve the above-mentioned problems, particularly effective use of okara as a food material. The present inventors have found that the properties of okara can be remarkably improved by encapsulation, and completed the present invention.
That is, the method for producing a food material of the present invention comprises a mixture of okara, starch, a water-soluble alginate and water (hereinafter, referred to as a mixture).
Raw material mixture) is coagulated with a coagulant containing a calcium salt to obtain a coagulated product. Such coagulated product may be secondarily coagulated using an aqueous solution of an aluminum salt.

According to the present invention, a water-soluble alginate in a raw material mixture is converted into water-insoluble calcium alginate by a coagulant containing a calcium salt, and components such as okara are covered with calcium alginate. Coagulates in a wrapped state, resulting in a stable texture. The coagulation reaction between the raw material mixture and the coagulant is preferably performed under flow, so that a fibrous organized coagulate can be obtained. Such a coagulation method may be a method of adding a coagulant containing a calcium salt thereto and coagulating it while flowing the raw material mixture.After mixing the raw material mixture and the coagulant containing the calcium salt, gently A method of coagulating by stirring may be used, and a method of extruding or dripping the raw material mixture into a coagulant bath containing a calcium salt to coagulate may be used.

In the present invention having the above structure, for example, raw okara, okara powder (dried okara) or the like is used. It is preferable to use fresh okara because it is easy to deteriorate.

The starches are not particularly limited as long as they have starch as a main component, and include, for example, corn starch, potato starch, sweet potato starch, wheat starch, processed starch and the like. Such starches act to improve the texture of the food material of the present invention, impart binding properties, and enhance the miscibility between the materials when mixed with other food materials.

As the water-soluble alginate, any water-soluble alginate can be used, and examples thereof include sodium alginate, potassium alginate and ammonium alginate.

From the above, various preparation methods can be employed for preparing a raw material mixture containing starches, a water-soluble alginate and water, but preferably after dissolving the water-soluble alginate in water, Add okara and starches,
It is prepared by stirring. The mixing ratio of okara, starch and water-soluble alginate in the above-mentioned raw material mixture is, by weight ratio, okara (dry matter, hereinafter the same unless otherwise specified): starch: water-soluble alginate = 4 ~
About 50: 0.8 to 13: 1, preferably okara: starch: water-soluble alginate = about 6 to 30: 1 to 6: 1,
More preferably okara: starch: water-soluble alginate =
It is adjusted to about 8 to 12: 2 to 3: 1. If the total amount of okara and starch relative to the water-soluble alginate 1 exceeds 63, encapsulation with calcium alginate by coagulation treatment described below will be insufficient, and the properties of okara as a food material cannot be modified. In addition, if the total amount of okara and starch is less than 4.8 with respect to the water-soluble alginate 1, encapsulation with calcium alginate is sufficient, but a hard texture is undesirably exhibited.

The mixing ratio of okara and starch is as follows:
The weight ratio of starch is 0.016 to 1 per okara.
It is about 3.25, preferably about 0.1 to 1, and more preferably about 0.17 to 0.38. Even if the amount of starch relative to okara 1 exceeds 3.25, it does not impair the texture and the like, but it is not preferred for the purpose of the present invention aiming at effective utilization of okara. On the other hand, if the amount of starch relative to okara 1 is less than 0.016, the miscibility when mixed with other food materials is unfavorably deteriorated.

In the raw material mixture, the mixing ratio of the total amount of okara starch and water-soluble alginate and water is not particularly limited as long as the raw material mixture having fluidity can be prepared. In water 1, the total amount of okara, starch, and water-soluble alginate is 0.0
It is adjusted to about 5 to 0.7, preferably about 0.1 to 0.3, and more preferably about 0.15 to 0.2. In addition,
Raw okara (water content: usually 80 to 8)
When using 5%), adjust the amount of water used in consideration of the moisture in raw okara. With respect to the above ratio, if the total amount of okara starch and water-soluble alginate exceeds 0.7 with respect to 1 water, fluidity is lacking and mixing with a coagulant is difficult. When the total amount of okara starch and water-soluble alginate is less than 0.05 with respect to water 1, the amount of water becomes excessively large and the working efficiency is deteriorated.

[0012] A whitening agent can be added to the raw material mixture, if necessary. Examples of the whitening agent include non-toxic, hardly soluble inorganic salts such as calcium carbonate and calcium phosphate. The addition amount of the whitening agent, okara, starch and water-soluble alginate with respect to the total amount,
About 2 to 20% by weight, more preferably 10 to 15% by weight
Degree.

Examples of the coagulant containing a calcium salt used for coagulation of the above-mentioned raw material mixture include, for example, calcium chloride, calcium acetate, calcium bromide and the like. preferable. The above coagulant is usually used as an aqueous solution, but can also be used as an aqueous dispersion. The amount of the coagulant used may be any amount that can convert the water-soluble alginate into calcium alginate and coagulate the raw material mixture. Usually, 75 to 85% by weight of the coagulant based on the water-soluble alginate is used. Is preferably used as an aqueous solution of about 1 to 3% by weight.

The method of coagulating the raw material mixture with the above coagulant can be carried out by various methods. According to the method of coagulating the raw material mixture while flowing the same, a coagulated substance coagulated into a fiber structure can be obtained. It is preferable that the food material can be easily separated and a food material having a good texture can be obtained. Such a method includes, for example, a method of adding a coagulant aqueous solution while stirring the raw material mixture in a fixed container, a method of mixing the raw material mixture and the coagulant and then stirring, and a method of mixing the raw material mixture with a bath of the coagulant aqueous solution through a nozzle. And the like. At this time, the stirring and the jet velocity need not be so high. The properties of the fibrous coagulate are as follows: the amount of water-soluble alginate in the raw material mixture, the concentration of the coagulant, the flow rate,
It can be adjusted by appropriately selecting the nozzle diameter and the like.

According to such a method, the raw material mixture coagulates and precipitates together with calcium alginate formed by the coagulant. The food material of the present invention can be obtained by fractionating this and, if necessary, appropriately dehydrating, washing and drying.

The food material of the present invention obtained as described above enhances hydrophobicity, improves miscibility with other food materials,
Further, in order to strengthen the tissue, the solidification may be performed by immersion in an aqueous solution of an aluminum salt such as alum. Such secondary coagulation involves adding about 8 to 10% by weight of aluminum salt to 0.5 parts by weight of the water-soluble alginate in the raw material mixture.
It can be carried out by immersion in a bath containing an aqueous solution of about 1% by weight.

[0017] The food material of the present invention can be stored by freezing or refrigeration. In particular, when the food material is stored for a long period of time, it is preferable to use a dried product. As the drying method, a conventional drying method can be used, and for example, freeze drying, ventilation drying, and the like can be exemplified. Preferably, an alcohol immersion dehydration method is used. In the alcohol immersion dehydration method, the coagulated material obtained by the above method is appropriately dehydrated, immersed in an alcohol (for example, a hydrophilic alcohol such as ethanol or methanol), stirred gently, and allowed to stand (about 1 to 1). 5
Time, preferably about 2 to 3 hours), filtration, separation of the coagulated material by a method such as centrifugation, and then drying by means such as ventilation drying,
A dried product is obtained. According to such alcohol immersion dehydration, in addition to drying under mild conditions, alcohol-soluble components in okara can be removed, so that it is possible to remove the oil; since it is sterilized with alcohol,
Effects such as improvement in storage stability can be obtained.

The raw material mixture may be further added with a fragrance, a dye and the like, if necessary, and the steps of preparing, mixing, precipitating, collecting, washing and dehydrating the raw material mixture are performed at a low temperature. In this way, the propagation of microorganisms may be suppressed.

The food material obtained by the method of the present invention is a soft white coagulated material with high elasticity, and the okara is encapsulated by calcium alginate, so that the excessive oil absorption of okara is suppressed. The cooking ability of okara is improved, for example, the cohesion is improved, and starch is contained, and the texture of okara is improved by the starch, so that a food material having a good texture can be obtained. it can. In addition, the kneading provides an appropriate viscosity and binding property, so that the miscibility with other food materials is remarkably improved.

The food material obtained by the method of the present invention can be eaten by directly cooking it as it is, and can be used as a raw material for processed foods. Examples of such uses include fibrous soybean protein and animal meat. , <br/> Mixed with fish meat surimi, etc. , processed by mixing with livestock meat- like processed foods, fishery products, processed eggs, etc., and processed by mixing with egg food-like processed foods, flour, etc. By mixing with a bread-like processed food or bean paste, the use as a basic material of Japanese confectionery is exemplified, and the food material of the present invention can be added to such processed food in an amount of about 20 to 60%.

[0021]

The present invention will be described below in more detail with reference to Examples and Production Examples, but the present invention is not limited to these Examples. In the following Examples and Production Examples,% indicates% by weight.

Example 1 22 g of sodium alginate was dissolved in 1400 g of water,
Here okara powder (proto fiber 20, trade name) 2
20 g, potato starch 30 g and calcium carbonate 35
g was added and stirred to prepare a raw material mixture. A calcium chloride solution (a solution of 17 g of calcium chloride / dihydrate in 500 g of water) was added to the raw material mixture, followed by gentle stirring. The formed coagulated product was transferred into a cloth bag, squeezed out of water, washed with water, and pressed. The coagulated material thus obtained is immersed in an alum solution (a solution in which 2 g of alum is dissolved in 300 g of water) for secondary coagulation, washed with water, dehydrated by a centrifugal separator, and subjected to 1220 g of a white fibrous coagulated material (solids 23 .2
%).

Production Example 1 (Preparation of Processed Vegetable Meat-Like Food) A coloring agent [3.5 g of sun red (trade name) and 3.5 g of sun brown (trade name)] was dissolved in 600 g of water, and granular soybeans were added thereto. After adding 160 g of protein [Apex (trade name): soybean protein having a meat-like tissue], the mixture was absorbed and dyed,
I loosened it. Next, 100 g of okara powder and processed starch 3
5 g was added and kneaded with a kneader. Here, 1220 g of the coagulated material obtained in Example 1 was added and kneaded, and 80 g of wheat gluten and 75 g of processed starch were further added to further enhance the binding property.
Was added and kneaded thoroughly to obtain a dough (okara ratio in solid content: 45.7%). After laying the food wrap film in a stainless steel container (width 150 mm, depth 130 mm, depth 40 mm), put 800 g of the above-mentioned dough, heat with a steamer, and heat for 40 minutes after the central temperature reaches 86 ° C. Obtained processed food. The food thus obtained is a sausage-like processed food in which the coagulated matter and the starches of the present invention are dispersed white and unevenly in a meat-like tissue, and is a food composed of vegetable materials. When this food was sliced into an appropriate size and eaten, it did not have the texture of okara and exhibited a good texture.

Example 2 34 g of sodium alginate was dissolved in 2200 g of water.
Here, 350 g of okara powder, 50 g of corn starch and 60 g of calcium carbonate were added and stirred to prepare a raw material mixture. The raw material mixture was subjected to primary coagulation using an aqueous solution of calcium chloride and secondary coagulation using an aqueous solution of alum in the same manner as in Example 1, dehydrated with a centrifuge, and 1,930 g of a white fibrous coagulated product (solids 23 .8%).

Production Example 2 (Preparation of Processed Vegetable Meat-Like Food) A coloring agent [3.5 g of Sun Red (trade name) and 3.5 g of Sun Brown (trade name)] was dissolved in 600 g of water, and granular soybeans were added thereto. 160 g of protein [Apex (trade name)] was added, and after absorbing and dyeing water, it was loosened. Next, 50 g of okara powder and 50 g of processed starch were added and kneaded with a kneader. Here, 1930 g of the coagulated material obtained in Example 2 was added and kneaded, and wheat gluten 8 was added to further improve the binding property.
0 g and 40 g of modified starch were added and kneaded well to obtain a dough (okara ratio in solid content: 51.3%). The dough was heat-treated in the same manner as in Production Example 1 to obtain a sausage-like processed food. The food thus obtained was sliced into a suitable size and eaten. As a result, as in the processed food obtained in Production Example 1, a good texture was exhibited.

Example 3 36 g of sodium alginate was dissolved in 3000 g of water.
Here, 400 g of okara powder, 100 g of potato starch and 60 g of calcium carbonate were added and stirred to prepare a raw material mixture. Add the calcium chloride solution (water 50
A solution of 28 g of calcium chloride dihydrate in 0 g)
And gently stirred. The produced coagulated product was transferred into a cloth bag, squeezed out of water, washed with water, and pressed to obtain 2100 g of a white fibrous coagulated product (solid content: 26%) (hereinafter, referred to as card A). Next, 1000 g of the card A was immersed in an alum solution (a solution prepared by dissolving 3 g of alum in 300 g of water) for secondary coagulation, washed with water, and then dehydrated by a centrifugal separator to obtain 978 g of a white fibrous coagulate. (Solid content 28.
4%) (hereinafter referred to as card B). The card A and the card B were each subjected to a high-speed crusher to prepare a paste like a surimi, which was used in the following production.

Production Example 3 (Preparation of vegetable-like starchy food) Separate soybean protein (Fujipro SE, trade name) in 100 g of water
100 g and 100 g of soybean salad oil were added, and the mixture was stirred with a mixer to form an emulsion. To this emulsion, 200 g of curd A and 100 g of modified starch were added and stirred to form a paste. On the other hand, 480 g of water and 20 g of soy protein
5 g of a foaming agent [Berser Whip 500 (trade name), an enzyme-decomposed soybean protein-based foaming agent] were added, and the mixture was vigorously stirred to prepare a whip. This whip was added to the above paste and mixed well to obtain a dough. After wrapping the food wrap film in the stainless steel container used in Production Example 1, 400 g of the above-mentioned dough was put in, and the atmosphere temperature was set to 85 by a steamer.
The mixture was heated for 35 minutes while maintaining the product temperature at 80 ° C. to obtain a starch-like processed food. The obtained food was porous, had a soft and refreshing texture, and had no texture of okara.

Production Example 4 (Preparation of steamed bread-like processed food) A paste was obtained by mixing 200 g of curd A, 75 g of isolated soybean protein, 600 g of flour (soft flour), 150 g of egg yolk liquid and 3 g of salt. On the other hand, 400 g of water, 150 g of egg white liquid
Then, 5 g of a foaming agent [Fujisoft (trade name)] was added, and the mixture was vigorously stirred to prepare a whip. This whip was added to the above paste and mixed well to obtain a dough. After wrapping the food wrap film in a small plastic cup, 80 g of the above-mentioned dough was added, and the mixture was heated at an ambient temperature of 95 ° C. for 40 minutes using a steamer to obtain a steamed bread-like processed food.
The resulting food was porous, had a soft texture with a slight egg flavor, and had no okara texture at all.

Production Example 5 (Preparation of fried kamaboko-like processed food) After 800 g of fish ground meat was added with 25 g of salt and salted,
Card B 200g, potato starch 30g, mirin 20
g and 10 g of MSG were added and kneaded well to obtain a dough. Form the dough into a circle (diameter 8cm, thickness 1cm)
Deep-fried kamaboko-like processed food was obtained by frying in sesame oil at an oil temperature of 170 ° C. The obtained food had no habit in taste, exhibited good flavor and texture, and had no texture of okara.

Production Example 6 (Preparation of processed meatball-like processed food) After adding 8 g of salt to 300 g of minced minced meat and gently rubbing, 100 g of card B, 50 g of egg solution and 12 g of potato starch were added and mixed. 5 g, mirin 5 g, chopped raw ginger 5 g, pepper 2 g and chopped raw onion 40 g were added and kneaded well to obtain a dough. About 3 pieces of dough
It was made into 0 g dumpling and fried in sesame oil at an oil temperature of 170 ° C. to obtain a fried meat dumpling-like processed food. When the obtained food was eaten with a commercially available sauce, it exhibited good flavor and texture, and there was no texture of okara.

Example 4 In 1400 g of water, 22 g of sodium alginate, 1375 g of raw okara (16% solids), 30 g of potato starch
And 35 g of calcium carbonate, and the mixture was stirred to prepare a raw material mixture. Add the calcium chloride solution (water 5) to the raw material mixture.
A solution prepared by dissolving 16 g of calcium chloride / dihydrate in 00 g) was added thereto, followed by gentle stirring. The produced coagulated product was transferred into a cloth bag, water was squeezed out, washed with water, and pressed to obtain 1145 g of a white fibrous coagulated product (solid content: 24.2%). The coagulate thus obtained is placed in a 2 liter plastic container, filled with ethanol to fill the container, and stirred occasionally for 4 hours.
Let stand for hours. Thereafter, the coagulated product was collected by filtration, sufficiently squeezed, the lump was loosened, and dried at 60 ° C. for 2 hours in a circulating ventilation dryer to obtain 269 g of a dried product (water content: 5.8%). Next, the dried product is pulverized into a powder of an 80 mesh pass,
A powdery food material of the present invention was obtained.

Production Example 7 (Preparation of bean jam) In 300 g of water, 90 g of commercially available red bean bleached bean jam (powder), 180 g of sugar, 3 g of salt and food material 3 obtained in Example 4
0 g was added, and the mixture was stirred while heating to prepare a bean jam. The obtained bean paste had no peculiar taste and had a refreshing taste.
On the other hand, as a control, bean jam was prepared in the same manner as described above except that okara powder was used instead of the food material obtained in Example 4. The bean jam thus obtained had an okara odor and a rough texture.

Production Example 8 (Preparation of juice powder) In 400 g of water, 40 g of commercial red bean bleached bean paste (powder), 140 g of sugar, 3 g of salt, and the food material 2 obtained in Example 4
0 g was added, and the mixture was boiled with stirring to prepare a juice powder.
The resulting juice powder had no habit in taste and had a refreshing taste. On the other hand, as a control, juice powder was prepared in the same manner as described above except that okara powder was used instead of the food material obtained in Example 4. The soup powder thus obtained had a habit in the aftertaste and was inferior in flavor.

[0034]

As described above, according to the method for producing a food material of the present invention, an okara-containing material having improved cooking characteristics and texture can be obtained, and has good miscibility with other food materials. Therefore, it can be used as a raw material for various processed foods. Therefore, according to the present invention, although it is a good food material, it is possible to effectively use okara, which has not been effectively used in the past, and it can be used as a raw material for various processed foods. This can contribute to solving the problem of okara processing.

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Claims (4)

(57) [Claims] 1. A method for producing a food material, comprising coagulating a mixture of okara starch, a water-soluble alginate and water with a coagulant containing a calcium salt to obtain a coagulated product. 2. The method according to claim 1, wherein a coagulation reaction of a mixture of okara, starch, water-soluble alginate and water and a coagulant containing a calcium salt is carried out under flow. 3. The method for producing a food material according to claim 1, wherein the coagulated material is immersed in an aqueous solution of aluminum salt for secondary coagulation. 4. The method for producing a food material according to claim 1, wherein the coagulated product is subjected to alcohol immersion dehydration.