JPH0434376B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a new tempeh food, and more specifically, 50 to 80 parts by weight of okara, grain flours such as soybean flour, wheat flour, rice flour, and corn flour, starch, dextrin, sodium caseinate, and egg white. 20 to 50 parts by weight of one or more selected from the following are mixed and granulated, then steamed, and then Rhizopus
This invention relates to a tempeh food whose main ingredient is novel okara obtained by inoculating and fermenting Oligosporus. [Conventional technology] Tempeh is a fermented food that originated in Southeast Asian countries such as Indonesia, and is called tempeh or onchiyom depending on the raw materials and bacterial species used. Tempeh is made from soybeans, which are soaked in water, dehulled, boiled in water, inoculated with Rhizopus oligosporus, packed in perforated polyethylene bags, and grown at 31°C.
The product is fermented for 22 to 26 hours. Onchiyeom is made by fermenting and inoculating Neurospora fratusa, Neurospora cytophylla, etc. using peanut oil cake, starch cake, and okara as raw materials. On the other hand, the majority of okara is discarded, and various studies have been conducted on how to use it effectively, but the high moisture content of okara is an obstacle, and there is currently no effective way to use it. It is. [Problems to be solved by the invention] As a result of various studies on the effective use of okara, which has many problems, the inventor focused on tempeh and completed the present invention as a result of researching its use in okara. It is something. The composition of bean curd is as follows. (According to the 4th edition Japanese Food Standard Composition Table) Protein 4.8%, fat 3.6%, carbohydrates 6.4%, fiber 3.3%, ash 0.8%, moisture 81.1% Okara actually produced from tofu factories has a moisture content of 80%. Before and after. Even if the tempeh fungus Rhizopus oligosporus is inoculated into this okara, since it is an aerobic bacterium, it has poor aeration due to its high moisture content and small particle size, so the growth of Rhizopus hyphae is slow and the abnormal bacteria Proliferation was observed, and the resulting product had a soft, watery texture.
There were problems such as bad flavor. [Means for Solving the Problems] As a result of intensive studies to solve these problems, the present invention has been developed by mixing okara with grain flour, starch, protein, etc. %
By absorbing the moisture contained in grain flour and granulating it, it is possible to improve the shortcomings of okara alone, such as poor breathability and flavor, and to create conditions that are extremely suitable for the growth of tempeh bacteria. The present invention was completed based on the discovery that a tempeh food of good quality could be obtained. When using okara, grain flour, starch, protein, etc. in the present invention, 50 to 80 parts by weight of okara, grain flour such as soybean powder, wheat flour, rice flour, corn flour, starch, dextrin, sodium caseinate, and egg white are used. 20 to 50 of one or more selected types
Parts by weight range. If the amount of okara is 80 parts by weight or more, the moisture content will be high and it will not be possible to obtain it in granular form. Moreover, if the amount of okara is less than 50 parts by weight, it will be difficult to mix with the above-mentioned powders, and it will not be possible to obtain it in granular form, which is not economical. A preferred range is 55 to 75 parts by weight of okara and 25 to 45 parts by weight of powder such as grain flour, starch, protein, etc. In the present invention, after mixing and granulating okara with grain flour, starch, and protein, steaming is performed to sterilize bacteria that adhere to the okara and various powders, and to denature and gelatinize the powders used. The steaming time is 90~
100°C for 30-60 minutes. In addition, in the present invention, when mixing and granulating okara and flour, etc., the pH is lowered to 4 to 5 with an appropriate acid, such as citric acid, malic acid, phosphoric acid, or hydrochloric acid, to suppress bacteria other than tempeh bacteria. can do. In addition, in the present invention, by adding small amounts of other seasonings such as grain flour, sweeteners, coloring agents, spices, fats and oils, etc. to the okara, products with various flavors can be obtained. By these methods, the tempeh food of the present invention can be diversified. The particle size of the granules formed by mixing okara with flour, etc. can be controlled arbitrarily by changing the amount of flour, etc. used, but it is not desirable if it is too large or too fine, as explained above. By using the amount within the above range, the particle size becomes preferable for fermentation of tempeh bacteria. The particle size of the granules is most preferably in the range of 3 to 10 mm in diameter for the fermentation conditions of the present invention. To explain the manufacturing process of the tempeh food containing okara as a main component according to the present invention, okara, grain flour, starch, and protein are mixed and granulated in specified amounts. At this time, it is preferable to adjust the pH to 4 to 5 in advance with an acid. Then 90-100℃, 30
After steaming for ~60 minutes, it was left to cool to about 30℃, inoculated with the tempeh fungus Rhizopus oligosporus that had been cultured in advance, and packed in perforated polyethylene bags.
The product of the present invention is obtained by fermentation at 35° C. and humidity of 70 to 80% for 18 to 48 hours. [Effects of the Invention] The tempeh food containing okara as a main ingredient of the present invention has excellent flavor and texture, has more flavor than so-called tempeh made from soybeans alone, and when cut into thin slices and fried, has a quality that is sufficiently satisfying as a snack snack. It is. In addition, its structure is similar to that of meat, making it suitable for health-conscious people as a low-calorie meat substitute. The present invention will be explained below with reference to Examples. [Example 1] 70 parts by weight of okara and 30 parts by weight of wheat flour (Nissin Seifun, Hiryu Brand) are mixed in a container, and the flour is uniformly adhered to the surface of the okara. After the flour absorbs the moisture in the okara and granulates it appropriately, it is steamed in a steamer at 95℃ for 45 minutes. After the product temperature has dropped to around 30℃, pre-cultured Rhizopus oligosporus is uniformly inoculated, packed into perforated polyethylene bags to a thickness of 2 to 3cm, and then placed in a fermentation chamber at 30℃. ,80%
By fermenting at RH for 26 hours, a good tempeh food containing okara as the main ingredient was obtained. [Example 2] 60 parts by weight of okara, 5 parts by weight of sodium caseinate (manufactured by New Zealand), 20 parts by weight of powdered soy protein (Prorich, manufactured by Ajinomoto), 5 parts by weight of powdered oil (Emasoft LA-5, manufactured by Riken Vitamin) , 5 parts by weight of seasonings (Riken Soup Stock, manufactured by Riken Vitamin) are mixed in a container, and various powders are uniformly adhered to the surface of the bean curd. Various powders absorb the moisture in the bean curd and turn it into appropriate granules, which are then placed in a steamer and steamed at 98℃ for 40 minutes. After the product temperature has dropped to around 30℃, pre-cultured Rhizopus oligosporus is uniformly inoculated, packed into perforated polyethylene bags to a thickness of 3 to 4cm, and then placed in a fermentation chamber at 31℃. ,75%
By fermenting at RH for 25 hours, a good tempeh food containing okara as the main ingredient was obtained. Test Example Commercially available tempeh and the product of the present invention were evaluated. The results are shown in the table below.

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Claims (1)

[Claims] 1 Mix 50 to 80 parts by weight of okara with 20 to 50 parts by weight of one or more types selected from grain flours such as soybean powder, wheat flour, rice flour, and corn flour, starch, dextrin, sodium caseinate, and egg white. A tempeh food whose main ingredient is a novel okara made by granulating, steaming, and then inoculating and fermenting Rhizopus oligosporus.