JPS637747B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for treating soybean extraction residue and fluid foods. In recent years, with the modernization of dietary habits, curries,
BACKGROUND ART So-called retort pouch foods or canned foods are produced and sold by pressurizing and heating sterilizing fluid foods such as stews, soups, and sauces. In the production of these sauces, a problem has been the decrease in viscosity of sauces during pressure and heat sterilization. In addition, commonly used raw materials such as starches, wheat flour, soybean protein, natural thickening agents, etc. can be used in retort pouch foods or canned foods.
Viscosity decreases when heat sterilized at around 120℃. In view of the above circumstances, the present inventors discovered that heating the soybean extraction residue in the form of an aqueous dispersion to 110°C or higher significantly increases water absorption and increases the viscosity. It was discovered that the same effect can be achieved even if the product is added to a fluid food product containing fluid and then heated to 110°C or higher.Based on this, further research was conducted, and the present invention was completed. That is, the present invention involves adding soybean extraction residue having a protein content of about 50% by weight or less, a soluble component other than protein of about 30% by weight or less, and an insoluble component of about 40% by weight or more on a dry matter basis to water or a fluid food;
This is a method for processing soybean extraction residue or fluid foods, which is characterized by dispersing and then heating to about 110°C or higher. The soybean extraction residue used in the present invention is obtained by removing part or all of the protein and other soluble components from soybeans or defatted soybeans by some method to obtain approximately 50% by weight or less of protein and approximately 30% by weight of soluble components other than protein. % or less and contains about 40% or more by weight of insoluble components. More preferably, the protein content is about 30% by weight or less, soluble components other than protein is about 10% by weight or less, and insoluble components are about 60% by weight or more. The soybean raw material is
It may be degreased or non-degreased. Here, soluble components other than proteins include, for example, oligosaccharides such as sucrose, raffinose, and stachyose, organic acids such as citric acid and malic acid, and soluble inorganic salts. There are polysaccharides such as hemicellulose, cellulose, and pectin that cannot be extracted or are difficult to extract. As a method for removing protein and other soluble components from soybeans or defatted soybeans, for example, soybeans or defatted soybeans may be mixed with about 2 to 20 times the amount of water or a weak alkaline aqueous solution (e.g., a sodium hydroxide aqueous solution with a pH of about 9). Examples of methods include extracting the soybean with an aqueous solvent and removing the extract by filtration or centrifugation to obtain a soybean extraction residue. At this time, the extraction temperature, extraction time, etc. can be adjusted as appropriate, but generally about 15~
100°C for about 15 minutes to 2 hours is used. Such extraction operation may be repeated two or more times. Furthermore, if it is desired to obtain a soybean extraction residue with a particularly low protein content, the pH of the solvent used for extraction may be increased (eg, an aqueous sodium hydroxide solution with a pH of approximately 11). Although the above example is a method for simultaneously removing protein and other soluble components, it is also possible to first extract and remove the soluble components and then extract and remove the protein to obtain the desired soybean extraction residue. For example, soybeans or defatted soybeans are first extracted with an aqueous solution adjusted to pH 4.5 or an aqueous solution containing a hydrophilic organic solvent such as ethanol to remove non-protein soluble components, and then extracted with a neutral or alkaline aqueous solvent. Proteins can also be extracted and removed to obtain a soybean extraction residue. In any of the above methods, proteolytic enzymes (eg, pronase, papain) may be used to assist in protein extraction. The soybean extraction residue obtained by this method is
Protein content is approximately 50% by weight or less, other soluble components are approximately 30% by weight or less, and insoluble components are approximately 40% by weight.
% by weight or more. The protein content and the content of other soluble components can be reduced by repeating the above operations or by appropriately combining the above operations. For the purposes of the present invention, the protein content should be approximately 30% by weight or less, and the other soluble components should be approximately 30% by weight or less.
Particularly preferred is less than 10% by weight and more than about 60% by weight of insoluble components. Further, it may be more preferable to lower the protein content to about 13% by weight. The soybean extraction residue may be used in a wet state, or may be used after drying, crushing, and sieving as required. The soybean extraction residue thus obtained is added to water or a fluid food, dispersed, and then heated to about 110°C.
When heating to a higher temperature, the pressure and heat treatment is performed while the soybean extraction residue is in the form of an aqueous dispersion. The soybean extraction residue is added to water so that the solid content of the soybean extraction residue is about 20% by weight or less, preferably about 5 to 10% by weight, to form a dispersion. An appropriate amount of an alkaline substance such as common salt, sugar, polyphosphate, sodium carbonate, or sodium hydroxide, or a seasoning may be added to this dispersion before the heat treatment. Next, heat this. Preferably, the heating is performed under pressure. Heating temperature is about 110℃ or higher, preferably 120℃
(approximately 120 to 140°C). Heating time is generally about 2 to 90 minutes. Especially about heating for example
When heating is carried out at 110°C, the heating time is about 10 to 60 minutes, and when heating is carried out at about 120°C, the heating time is about 5 to 30 minutes. Adding and dispersing soybean extraction residue to fluid foods,
When the mixture is then heated to about 110°C or higher, it is added to a fluid food containing water and heated while the soybean extraction residue is dispersed. The fluid food as used in the present invention refers to a food that has fluidity and has a water content of about 60% by weight or more. Examples include curries such as beef curry and pork curry, stews such as beef stew and white stew, soups [e.g., cream soups (e.g., corn soup, cream of spinach soup), brute soups ( (e.g., chicken potage, matsuo room soup), piure soups (e.g., green pea potage, tomato soup), ketchup, juices (e.g., nectar), Western-style sauces such as white sauce, tomato sauce, demi-glace, meat sauce, etc. This refers to sauces such as yakiniku sauce, beef bowl sauce, mapo tofu, etc. To add soybean extraction residue to a fluid food, the soybean extraction residue is added to the fluid part of the fluid food in an amount of about 0.1 to 10% by weight, preferably about 0.5 to 5% by weight, and mixed with the dispersion. do. Next, this dispersion is heated. Preferably, the heating is performed under pressure. Heating time is approximately 110℃ or more,
Preferably the temperature is 120°C or higher (approximately 120 to 140°C).
Heating time is generally about 2 to 90 minutes. In particular, for example, when heating is carried out at about 110°C, the heating time is about 10 to 60 minutes, and when heating is carried out at about 120°C, the heating time is about 5 to 30 minutes. The soybean extraction residue or fluid food thus treated may be used as a food while containing water, or may be dried and used as a food material. To dry the processed soybean extraction residue obtained by adding and dispersing the soybean extraction residue in water and then heating it to a temperature of about 110°C or higher, first, add the soybean extraction residue to water in the form of an aqueous dispersion and heat it to about 110°C or higher. After heating to a temperature above 0.degree. C., a treated soybean extraction residue with improved water absorption is obtained as a solid material by means such as centrifugation and dehydration. Next, it is subjected to a drying process. Known drying methods can be used, such as vacuum drying, drum drying, flash drying, ventilation drying, or a combination of two or more of these methods.
As a special example, when the particle size of the raw material is fine, it is also possible to further add water to the heated extraction residue containing water for dispersion and spray drying. In either case, the water content is preferably about 10% by weight or less.
As a method of pulverization, an appropriately selected pulverizer can be used. For example, Hueza Mill (manufactured by Hosokawa Iron Works),
Pulverizer (manufactured by Hosokawa Iron Works), Micron Mill (manufactured by Hosokawa Iron Works), ACM Pulverizer (manufactured by Hosokawa Iron Works), etc. are used. After drying and pulverization, classification may be performed depending on the purpose. As the classification method, it is preferable to apply a conventional dry classification method such as air classification or sieving with a sieve. The classification point varies depending on the purpose, but for normal food applications, it is desirable to have a classification point finer than about 80 mesh. Adding and dispersing soybean extraction residue to fluid foods,
Next, the treatment method involves heating to about 110°C or above. After adding and dispersing the soybean extraction residue to a fluid food, the soybean extraction residue is filled and sealed in containers such as retort pouch bags, cans, and bottles according to the usual method, and then heated to about 110°C or higher. It may be heated under pressure to 110°C or higher. Alternatively, the soybean extraction residue may be added to a fluid food, dispersed, heated to a temperature of about 110°C or higher, and then filled and sealed in various containers such as bags, cans, and bottles according to a conventional method. This may be further reheated (approximately 80 to 120°C) or may be used without reheating. The treated soybean extraction residue obtained by the method of the present invention is a food material with significantly improved water absorption, increased viscosity, and improved properties. The processed soybean extraction residue of the present invention can be added to foods to produce foods with increased viscosity, improved moldability or reduced cooking loss, or foods with increased water absorption, improved texture, or Foods that are prevented from deforming can be obtained. For example, when the processed soybean extraction residue of the present invention is added to a fluid food, it can increase the viscosity of the fluid food, and when added to a cooked processed food, it can improve the moldability of the cooked processed food or reduce cooking loss. Moreover, when added to flour processed foods, it can increase the water absorption rate of the flour processed foods, improve the texture, and prevent deformation. Examples of the above-mentioned fluid foods include those similar to those mentioned above. Examples of the above-mentioned cooked processed foods include Western-style cooked foods such as hamburgers, meatloaf, cream korotsuke, and potato crotske, and Chinese-style prepared foods such as gyoza, shumai, Chinese steamed buns, and spring rolls. Examples of the above-mentioned flour-processed foods include udon noodles, Chinese noodles, baked skins, gyoza skins, noodles such as macaroni and spaghetti, baked goods such as kutuki and biscuits, breads, sponge cakes, pound cakes, castella cakes, etc. Examples include cakes such as donuts, korotsuke (korotsuke), and fried koromo (tempura koromo). When the treated soybean extraction residue of the present invention is added to the above-mentioned foods, the addition method may be any conventional method such as mixing or blending. The addition time may be at the time of food preparation or at the time of preparation of each raw material. In the case of a fluid food, the amount added is about 0.1 to 8% by weight, preferably about 0.3 to 3% by weight, based on the fluid part of the fluid food. When added to cooked processed foods, the amount added is about 0.1-5% by weight, preferably about 0.2-3% by weight. When added to wheat processed foods, the amount added is approximately
0.1-10% by weight, preferably about 0.5-3% by weight. In this way, when the processed soybean extraction residue of the present invention is added to food, it has remarkable effects such as improved moldability due to increased water absorption and viscosity, reduced cooking loss, improved texture, and prevention of deformation. shows. In addition, the fluid processed food product obtained by the method of the present invention does not show a decrease in viscosity when heated and exhibits a preferable viscosity, and is a food product with increased richness, which is better than starch, which is generally used as a thickener. kind,
Compared to the case of using wheat flour or natural paste, the texture is less glue-like and has a rich and preferable texture. The present invention will be specifically explained below with reference to reference examples, experimental examples, and examples. In this specification, percentage (%) represents weight percent [% (weight/weight)] unless otherwise specified. Reference Example 1 Add 10 times the volume of water to resistive defatted soybean flour with a particle size of 0.15 mm or less, and extract at 30°C for 30 minutes while stirring.
The extract is removed by centrifugation, water is added to the solid material in an amount four times the amount of the raw material, and the mixture is stirred at 30°C for 30 minutes for extraction. Remove the extract by centrifugation again.
Obtain the extraction residue. This product has a drying loss of 85.3%, a crude protein content (as a dry matter) of 17.9%, other soluble components (as a dry matter) of 10.1%, and an insoluble component (as a dry matter) of 71.9%.
It was hot. Reference example 2 Add 10 times the amount of sodium hydroxide aqueous solution adjusted to pH 8.3 to low-denatured defatted soybean flour, extract at 70°C for 30 minutes, remove the extract by centrifugation, and collect the solids. . Add 5 times the amount of water to the solids to make 30
Stir for 15 minutes at °C, wash with water, and centrifuge again to collect the solids. First, it is pre-dried with a drum dryer until the moisture content is approximately 40%, and then dried with hot air to reduce the moisture content to 6% or less. This is crushed using a pin mill, and 98 particles with a particle size of 0.15 mm or less are
% defatted soybean extraction residue is obtained. The crude protein content of this product is 20.4%, and the other soluble components are 7.3%.
%, and the insoluble component was 66.3%. Reference example 3 Low modified defatted soybean flour with sodium hydroxide to pH8.5
Add 10 times the volume of the aqueous solution and extract at 70°C for 30 minutes. Remove the extract by centrifugation and collect the solids. Add 5 times the amount of water to the solid material and heat at 30°C.
The process of extracting for 15 minutes and then collecting solid matter by centrifugation is repeated twice. This product loses weight on drying.
92.5%, crude protein content (as dry matter) 7.6%,
Other soluble components (as dry matter) were 5.1% and soluble components (as dry matter) were 82.3%. Reference example 4 Add 10 times the amount of water to low-denatured defatted soybean flakes,
After heating to 90℃ for 20 minutes, stirring and extracting for 10 minutes, remove the extract liquid by centrifugation. To the solid obtained, add 4 times the amount of water to the solid, wash with water, and centrifuge. Collect solid matter. This solid is dried in a drum dryer to a moisture content of about 9% and ground in a Fitzmill equipped with a 1 mm diameter screen. 40% of the crushed products had a particle size of 0.25 mm or less. This pulverized product was passed through a sieve with an opening of 0.20 mm to obtain a passable product (approximately 35% of the pulverized product). This was re-pulverized to a particle size of 0.15 mm or less to obtain a defatted soybean extraction residue. Loss on drying of this product is 8.9%, crude protein content is 31.9%, and other soluble components are 11.1%.
%, and the insoluble component was 49.1%. Reference Example 5 Soak 6.5 kg of raw soybeans in water at 10°C for 18 hours to absorb water. The water-absorbed soybeans are ground using a grinder. Add 9 times the amount of water to this and transfer it to a boiling pot.
Raise the temperature to 100℃ and hold for 3 to 5 minutes.
This liquid is put into a bag and squeezed to separate it into okara and soy milk. Dry the okara with a drum dryer until the moisture content is about 50%, then dry with hot air to reduce the moisture content to about 9%. The dried material is pulverized using an atomizer equipped with a 1 mm diameter screen to obtain a fat-containing soybean extraction residue. The loss on drying of this product is 8.9%, the crude protein content is 20.4%, and the other soluble ingredients are
22.1%, and insoluble components are 51.4%. Experimental Example 1 Water was added to the defatted soybean extraction residue obtained in Reference Example 2 to prepare a slurry with a solid content of 5%, and 100 g of the slurry was prepared.
was placed in a retort pouch bag and heated under pressure at a predetermined temperature for 30 minutes. 20g of unheated and heat-treated slurry was centrifuged at 3000rpm for 10 minutes, the supernatant was discarded, the amount of solid content in the sediment was measured, and the amount of water (g) contained per 1g of solid content was defined as the water absorption. .
In addition, the viscosity of the slurry was measured using a coaxial double cylinder rotational viscometer at 30°C and a shear rate of 1051.3 sec ^-1 . The results are shown in Table 1.

[Table] As is clear from Table 1, when the water slurry of soybean extraction residue is heated to 110°C or higher, the amount of water absorbed increases and the viscosity increases. Example 1 Water was added to the defatted soybean extraction residue obtained in Reference Example 1 to make a slurry with a solid content of 2.5%, and the slurry was heated under pressure at 110°C for 40 minutes, followed by spray drying to obtain a treated defatted soybean extraction residue. Obtained. The water absorption capacity of this product is 15.5 (g/
g), and the water absorption amount in the case of no treatment was 9.5 (g/g). Example 2 Water is added to the defatted soybean extraction residue obtained in Reference Example 3 to make a slurry with a solid content of 3%, heated at 120°C for 10 minutes, and then centrifuged to collect the solids. First, it is pre-dried using a drum dryer until the moisture content is about 40%, and then it is dried with hot air to reduce the moisture content to 6% or less. The dried product was pulverized using an atomizer equipped with a 1 mm screen to obtain a treated defatted soybean extraction residue. The water absorption amount of this product was 17.0g/g. Example 3 Beef 60g, onion 70g, yam 40g, carrot 10g, butter 10g, curry roux 22g, salt
1.5g, Worcestershire sauce 7g, Kechiaratup 3,
Beef curry was made in the usual manner using 3g of soup stock and 150ml of soup stock. To this was added 3 g of the defatted soybean extraction residue obtained in Reference Example 2 and mixed. 150g
was placed in a retort pouch bag and heated at 120°C for 30 minutes to make retort curry. It is preferable because the viscosity decreases little during heating and it has a rich feel. Example 4 80g of beef, 5g of flour, 10g of beef tallow, 30g of tomato biure, 3g of Worcestershire sauce, 20g of carrots,
50g onion, 50g potato, 150g bouillon
2 g of the soybean extraction residue obtained in Reference Example 5 was added to the composition and mixed. Pack 300g of this into a can and heat it at 120℃ for 40 minutes.
Heat for a minute and add beef stew. Example 5 30g of wheat flour, 8g of cornstarch, 27g of skim milk powder
g, beef tallow 7g, monosodium L-glutamate 4
g, salt 8g, sugar 5g, natural seasoning powder 8g,
Add 1200 ml of water to a mixture of 2 g of spices, heat, and add the defatted soybean extraction residue obtained in Reference Example 4.
After adding 10 g and mixing, 150 g of the mixture was placed in a retort pouch bag and heated at 110°C for 30 minutes to make cream soup. Example 6 Tomato ketchup 400g, Worcestershire sauce 40g,
10g dark soy sauce, 14.5g seasoning, 5g salt, flour
10g, cornstarch 30g, spices 2.7g, water
600g were mixed and boiled down, and 20g of the defatted soybean extraction residue obtained in Reference Example 2 was added and dispersed.
Pack 200g of it into a retort pouch bag and heat it at 120℃.
I heated it up for 15 minutes and made hamburger sauce.

Claims (1)

[Claims] 1 Protein content is 50% by weight or less on a dry matter basis,
Soybean extraction residue containing 30% by weight or less of soluble components other than protein and 40% by weight or more of insoluble components is added to water or a fluid food, dispersed, and then heated to 110℃.
A method for processing soybean extraction residue or fluid food, which comprises heating to a temperature higher than 100%.