JPS5926253B2 - How to use protein extraction residue - Google Patents
How to use protein extraction residueInfo
- Publication number
- JPS5926253B2 JPS5926253B2 JP52001290A JP129077A JPS5926253B2 JP S5926253 B2 JPS5926253 B2 JP S5926253B2 JP 52001290 A JP52001290 A JP 52001290A JP 129077 A JP129077 A JP 129077A JP S5926253 B2 JPS5926253 B2 JP S5926253B2
- Authority
- JP
- Japan
- Prior art keywords
- extraction residue
- protein extraction
- protein
- use protein
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000751 protein extraction Methods 0.000 title claims description 8
- 235000013305 food Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims description 2
- 235000021120 animal protein Nutrition 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000019710 soybean protein Nutrition 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229910052704 radon Inorganic materials 0.000 description 1
- SYUHGPGVQRZVTB-UHFFFAOYSA-N radon atom Chemical compound [Rn] SYUHGPGVQRZVTB-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】
本発明は蛋白抽出残渣の利用法に関するもので、そのま
＼では食するに不適な蛋白質抽出残渣を美味で低カロリ
ーな食品に利用し得る方法を提供することを目的として
いる。[Detailed Description of the Invention] The present invention relates to a method for using protein extraction residue, and an object of the present invention is to provide a method by which protein extraction residue, which is unsuitable for consumption as it is, can be used to produce delicious and low-calorie foods. It is said that
豆腐製造時の大豆蛋白抽出残渣であるオカラや、植物蛋
白粉等の製造時において出る脱脂大豆の抽出粕は、食品
として不適なため殆んど飼料として利用されているにす
ぎない。Okara, which is the residue of soybean protein extraction during tofu production, and defatted soybean extraction lees from the production of vegetable protein powder, etc., are unsuitable as food and are therefore mostly used as feed.
オカラの成分は一般に次表の如くであり、特にその繊維
素の重量は軽くボリュウムのあるもので水を良く拘き込
み吸水膨化する性質がある。The ingredients of okara are generally as shown in the table below. In particular, the cellulose is light and voluminous, and has the property of trapping water well and swelling by water absorption.
本発明は特許請求の範囲の構成とすることにより蛋白質
抽出残渣から安価にして低カロリーの食品を製造して、
この種原料の有効化をはかったものである。The present invention produces low-calorie foods at low cost from protein extraction residue by having the structure set forth in the claims.
The aim is to make this type of raw material more effective.
吸水した蛋白抽出残渣の粉末は、単独では結着性が少な
くて形状を保てず、結着性の成分と混練台することが必
要である。The water-absorbed protein extraction residue powder alone has poor binding properties and cannot maintain its shape, so it is necessary to mix it with a binding component.
本発明では結着性の副原料として卵白、ゼラチン等の動
物蛋白或はグルテンの如き植物蛋白を加える。In the present invention, animal proteins such as egg white and gelatin, or vegetable proteins such as gluten are added as binding auxiliary materials.
この副原料は例えばオカラ粉末に対し湿潤容積比で３０
〜７０％加え練合する。For example, this auxiliary raw material has a wet volume ratio of 30% to okara powder.
Add ~70% and knead.
このように混練台したものを加熱処理することによりパ
ン又はビスケット状の膨化食品とすることができ、澱粉
系の食品と異なり、歯に粘着することもなく、従来のパ
ン、ビスケット系統のものと異なった食感を有し、しか
も蛋白質を主成分としているため低カロリー食品となる
。By heat-treating the kneading table, it can be made into bread or biscuit-like puffed foods, and unlike starch-based foods, it does not stick to teeth and is different from conventional bread and biscuit-type foods. It has a different texture and is mainly composed of protein, making it a low-calorie food.
すなわちこの食品は、食した場合に水分を多量に吸収し
、少量で満腹感を与え、しかも健康上必要なビタミン、
ミネラル等を配合することができ、澱粉、砂糖を配合し
なくても美味な食品とすることができる。In other words, this food absorbs a large amount of water when eaten, gives a feeling of fullness with a small amount, and also contains vitamins and vitamins necessary for health.
Minerals and the like can be added, and delicious foods can be made without adding starch or sugar.
なおオカラ粉、脱脂大豆粉は吸水膨潤するので日中です
ぐに水分を吸いくずれやすく、この意味からも好ましい
性質を示すものである。Since okara flour and defatted soybean flour absorb water and swell, they tend to absorb water and crumble easily during the day, and in this sense, they exhibit favorable properties.
実施例 １
次の配合でドウを作り良く練合した上、水を加え普通ラ
ドンのドウ程度のかたさに練り、これを適当の大きさ、
形状にしてオーブン又は電子レンジで焼き上げる。Example 1 Make a dough using the following composition, mix well, add water and knead to the same consistency as normal radon dough, and then make dough into appropriate sizes.
Shape and bake in oven or microwave.
１５０メツシユオカラ粉末 ５７ （重量％）グルテン
４０ 〃塩
１．５〃グルタミン酸
甘草１８ １５ □
各種ビタミン
天然調味料
５〜７分加熱すると麩に似た外観を呈し、食すると膨軟
化して味付はパンに似た独特の食感を示す美味のものが
できた。150 Metsuyuokara Powder 57 (wt%) Gluten
40 Salt
1.5 Glutamate Licorice 18 15 □ Various vitamins and natural seasonings A delicious product that takes on an appearance similar to wheat gluten when heated for 5 to 7 minutes, expands and softens when eaten, and has a unique texture similar to bread. was completed.
実施例 ２
次の配合でドウを作り良く練合した上、配合物重量の３
倍の水を加えて練合し、実施例１と同様に焼き上げる。Example 2 Dough was made with the following composition, kneaded well, and 3 of the mass of the mixture was
Add twice as much water, mix, and bake in the same manner as in Example 1.
２００メツシユオカラ粉末 ５０ （重量％）グルテン
４７ （重量％）塩
０．５〃化学調味料、合成甘味料、
各種ビタミン、天然調味料） ２．５ ／／焼き
上げた製品はビスケット状で、食した場合には日中での
崩れが良く独特の食感を有した。200 Metsuyuokara Powder 50 (wt%) Gluten
47 (wt%) salt
0.5〃Chemical seasonings, synthetic sweeteners, various vitamins, natural seasonings) 2.5 // The baked product is biscuit-like, and when eaten, it crumbles easily during the day and has a unique texture. did.
Claims (1)
蛋白又はグルテンその他植物蛋白を主成分・とする結着
性の材料を配合し、これに調味料を添加又は添加せずし
て加熱しパン様食品又は膨化食品とすることを特徴とす
る蛋白抽出残渣の利用法。1. Blend the powder of soybean protein extraction residue with a binding material whose main ingredients are animal protein such as egg white and gelatin, or gluten or other vegetable protein, and heat this with or without the addition of seasonings to make bread. A method of using a protein extraction residue characterized by making it into a similar food or a puffed food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP52001290A JPS5926253B2 (en) | 1977-01-10 | 1977-01-10 | How to use protein extraction residue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP52001290A JPS5926253B2 (en) | 1977-01-10 | 1977-01-10 | How to use protein extraction residue |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5388337A JPS5388337A (en) | 1978-08-03 |
| JPS5926253B2 true JPS5926253B2 (en) | 1984-06-26 |
Family
ID=11497316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP52001290A Expired JPS5926253B2 (en) | 1977-01-10 | 1977-01-10 | How to use protein extraction residue |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5926253B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58121767A (en) * | 1982-01-08 | 1983-07-20 | Ajinomoto Co Inc | Preparation of processed food |
| JPS59154940A (en) * | 1983-02-22 | 1984-09-04 | Kawada Yoshitaka | Cookie |
| US4505942A (en) * | 1983-11-30 | 1985-03-19 | Hideaki Ito | Manufacture of snack foods |
-
1977
- 1977-01-10 JP JP52001290A patent/JPS5926253B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5388337A (en) | 1978-08-03 |
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