JPS6050425B2 - Processing method for soybean protein extraction residue - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing soybean protein extraction residue, and in particular, a method for processing "soybean protein extraction residue that has not undergone defatting treatment" which has poor storage performance, and preserving the extraction residue. The present invention provides a method for processing soybean protein extraction residue to produce a food material with improved performance and good texture.

The residue obtained by extracting protein from whole soybeans or defatted soybeans is generally called kara. This okara is used during tofu production.
It is produced in large quantities as a by-product during the production of soybean protein foods, and its composition varies depending on the type of raw material and the purpose of extraction (what it is extracted for). In the case of frozen tofu production, the process is as follows after the extraction of soybean protein is completed. Crude protein 2.8%, crude fat 1.4%, crude fiber 2
．． 5%, ash 0.5%, soluble nitrogen-free matter 7.4%, moisture 5.4%, and the composition when dried is as follows.

Crude protein 20%, crude fat 10%, crude fiber 18%, ash 3.5%, soluble nitrogen-free matter 42.5%, water 6%.As you can see from the above ingredients, okara is an extremely excellent food. Although it can be used as a raw material, proteins in their separated state have a high moisture content, which increases transportation costs, makes them easily rotten, and makes it impossible to control the grinding particle size. Because of the residual bad taste, there are very limited possibilities for its effective use as food.

By the way, among the drawbacks of the soybean protein extraction residue okara, namely poor storage performance and poor eating quality due to fiber, the former storage performance can be significantly improved by drying the obtained okara. However, especially when this okara is "soybean protein extraction residue that has not undergone defatting treatment", approximately 10% of the okara in the dry matter is
The fact is that the rate of deterioration of the fat contained in food products is accelerated due to the heating during the drying process and the increase in the contact area of air in the dry product, and the fact is that products with sufficient storage performance have not yet been obtained. .

Furthermore, in the case of "soybean protein extraction residue that has not been subjected to defatting treatment", when trying to pulverize the obtained dry product, the high content of fat in the ingredients may cause adhesion inside the pulverizer. When sieving, there are disadvantages such as clogging of the sieve.

Furthermore, even if the dried okara is reconstituted by adding water to it, its water absorbency is somewhat reduced, and it absorbs only about 6 times its dry weight. The moisture content after this reconstitution is about 80-84%, but perhaps due to denaturation due to heating during the drying process, the physical properties of the reconstituted okara have changed compared to the okara before drying. Depending on the use, secondary processing may be necessary. The method for treating soybean protein extraction residue of the present invention uses a specific plant tissue disintegrating enzyme and lipase in combination to act on [soybean protein extraction residue that has not been subjected to defatting treatment], thereby achieving excellent preservation performance and The purpose is to obtain a food material with improved properties such as water absorption, swelling, softening, digestibility, and binding.The okara treated by the method of the present invention is dried. Since there is no deterioration in physical properties and the fat content does not deteriorate during storage, it can be used as an extremely valuable food material. That is, the method of the present invention uses lipase and one or more plant disintegrating enzymes selected from cellulases, proteases, hemicellulases, or pectinases in combination with soybean protein extraction residue that has not been subjected to defatting treatment. By acting on the okara, it is made into okara that has excellent properties such as water absorption, restorability, and water retention, has a good texture, and has excellent storage performance. be.

Dried okara treated according to the present invention has extremely good water absorption, which is 10 to 11 times its dry weight. It becomes possible to absorb large amounts of water. In this case, the moisture content after restoration is 9
0% or more, and its physical properties are not only better than that of okara immediately after soybean protein extraction, but also the texture does not deteriorate even if it is mixed into food. It's simple! It is not limited to the role of a bulking agent, but rather has the effect of improving taste and texture.
For example, if a mixed enzyme of 500 units of protease and 1000 units of lipase is applied to 500 y of okara that has not been subjected to defatting treatment and has just been extracted from soybean protein, then the okara that has been dried and ground will remain stable even after being stored at 40°C for 3 months. There is no smell of spoilage, and this is used as 15% of the raw materials (
By adding weight), the taste of the obtained Ganmodoki was greatly improved and the texture became moist. Also, 500 units of protease, 100 units of lipase, and 2:1 of cellulase nipectinase.
: 0.25y of a mixture of 1 (by weight) was applied to 500y of undefatted okara immediately after soybean protein extraction, and then this was dried and ground, and passed through an 80 mesh sieve. ℃, there is no odor of deterioration even after storage for 3 months, and this dry powder is added to 20% (weight) of the flour to make a normal stew, and this is used as flour without the enzyme-treated okara. When compared with a conventional stew based on the above, the one containing the enzyme-treated okara powder had better physical properties and taste. The okara powder obtained by drying and pulverizing the enzyme-treated okara powder and storing it at 40°C for 3 months can also be used as an additive for sausages. It has been confirmed that this method not only improves the preservation performance of protein extraction residues but also greatly expands its range of use. Next, the properties of okara that has been subjected to enzyme treatment according to the method of the present invention will be described.

(1) Water absorption and swelling properties: untreated okara has a dry weight of 6
While the water absorption rate is only about twice as high, the water absorption rate of the product treated according to the present invention is 10 to 11 times higher.

Furthermore, regarding the apparent volume increase rate due to water absorption, untreated okara shows almost no increase in volume, whereas the product treated with the present invention increases by about 1.2 times. (2) Preservability: As mentioned earlier, untreated dried okara has fat deterioration during storage and cannot be considered food, but the processed product according to the present invention can be stored for a long period of time. There was no such problem, and neither water absorption nor swelling properties deteriorated during the storage period.

(3) Food texture: Foods treated according to the present invention have significantly improved texture, and the roughness in the mouth and bad aftertaste due to fiber content have been eliminated.

(4) Usage mode: Okara that has undergone the treatment of the present invention has extremely improved properties as a food material such as water absorption, swelling and softness, taste, and texture. , fish paste products such as fish cakes, chikuwa, etc.
It can also be used as a quality improving material for rice crackers, snack foods, etc. Hereinafter, the specific structure of the method for treating soybean protein extraction residue of the present invention will be explained with reference to Examples.

Example 1 500 y of okara (moisture 85%) made from soybean protein extraction residue that has not been subjected to defatting treatment and 1 part water added to 1 part okara (moisture 85%)
Then, 1,000 units of lipase and 1,000 units of cellulase were mixed, the pH was adjusted to 5.8, and the mixture was left at 50'C for 3 hours to allow the enzymes to act.

Next, after drying in a ventilation dryer at 100°C for 1 hour, it was crushed and passed through an 80 mesh sieve to obtain the desired product.The water absorption rate of the untreated product was 6.82 times that of the treated product. showed 10.02 times. In addition, the optimal pH of lipase
is 6. The optimum temperature for cellulase is 40℃, and the optimum P for cellulase is
H is 5 to 7, and the optimum temperature is also 40°C, but in this example, the pH was set to 5.5 to avoid spoilage during enzyme action. F3. The enzyme was allowed to act at a temperature of 50°C. The resulting treated product has increased whiteness, each particle is porous, and when it absorbs water, it is almost like a paste, so it can be used for paste products, and as a dry product (moisture content of about 8%). Even when stored in 40'Cl for 3 months, no deterioration odor was detected. Example 2 500y of okara (moisture 85%) made from soybean protein extraction residue that has not been subjected to defatting treatment and 1 part water added to 1 part okara (moisture 85%)
to 2:1:1 (weight ratio) mixture of 1000 units of lipase and cellulase nipectinase.
．． 5 da was added, the pH was adjusted to 5.0, and the mixture was left at 50'C to allow the enzyme to act.

Next, after drying with ventilation at 100'C for 1 hour and crushing,
The water absorption rate of dried okara [A] passed through a 0 mesh sieve was 10.51 times. On the other hand, 460 q of water was added to 40 g of okara consisting of soybean protein extraction residue that had not been subjected to defatting treatment and dried in a drum dryer, and to this was added 100 degrees of lipase and cellulase nipectinase. After adding 2.5y of a 2:1:1 (weight ratio) mixture and adjusting the pH to 5.0,
The water absorption rate of the dried okara [mouth] that was left at 50°C for 3 hours to allow the enzyme to act, and then treated in exactly the same manner as the dried okara [A] above, was 9.98 times, There was no difference in physical properties between the cases where the enzyme was applied to okara after soybean protein extraction and the case where the enzyme was applied to okara after it had been dried.

In addition, the moisture content of the dry okara product [A] and [Kuchi] is about 8%, and even when stored at 40°C for 13 months, no deterioration odor was generated, and the storage performance was extremely excellent. It had a characteristic.

Comparative Example Dried okara (moisture content: about 8%) obtained by carrying out the same procedure as in Example 1 except that the enzyme treatment in Example 1 was carried out using only 100 molecules of cellulase was 40' C
After one month of storage, a rotting odor developed.

In addition, all procedures were performed in the same manner as in Example 2 except that the enzyme treatment in Example 2 was carried out using only 2.5 y of a mixture of cellulase nipectinase at a ratio of 2:1:1 (weight ratio). Both of the two types of dried okara (moisture content: about 8%) developed a rancid odor after one month of storage at 40°C.

As described above, the method of the present invention uses a specific plant tissue disintegrating enzyme and lipase in combination to treat soybean protein extraction residue that has not been subjected to defatting treatment, thereby achieving excellent preservative performance and improved texture. This method produces okara that can be used as a good food material, and has the effect of obtaining okara that is highly useful and has a high storage performance that can be used in various foods.

Claims (1)

[Claims] 1. A soybean protein extraction residue that is characterized in that one or more plant tissue disintegrating enzymes selected from cellulases, proteases, hemicellulases, or pectinases and lipase are made to act on soybean protein extraction residues that have not undergone defatting treatment. processing method.