JP2003024003A - Method for producing seasoning using soybean - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an epoch-making and practical method for producing seasonings, enabling a seasoning with an unconventional first flavor and ingredients to be produced, making it possible to comply with various requests while utilizing a conventional method for producing a soybean-based seasoning such as Miso (fermented soybean paste) or soy sauce. SOLUTION: This method for producing a seasoning using soybeans comprises the following process: triturating soybeans, separating the triturated soybeans into a soy milk part and an Okara (bean curd refuse) part, formulating the soy milk part with the Okara part at given percentage, and processing and thus formulated mixture using an enzyme.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing seasonings using soybeans.

[0002]

[Prior Art and Problems to be Solved by the Invention] Miso
The seasoning using soybeans such as soy sauce is preferred for the flavor of the fermented aroma itself derived from koji, yeast, etc. used in the production, and is used in many processed foods.

However, the demand for the above-mentioned miso and soy sauce is declining because of their high salt concentration and uniform flavor.

Therefore, a new seasoning using soybeans has been proposed in order to increase the demand for soybeans. For example, the seasoning is obtained by physically grinding okara produced from soybeans, and heat-sterilizing the ground product. Although a food (food material) has been proposed, since this seasoning does not use an enzyme, there is a problem that it is necessary to improve the physical properties and sweetness and the cost is high.

On the other hand, recently, medical fields and food manufacturers have strongly demanded new seasonings having different amounts of proteins, peptides and amino acids contained therein and different physical properties and flavors.

Therefore, manufacturers of miso and soy sauce must develop seasonings with new ideas in order to meet these demands.

The present invention improves the demand for soybeans and further achieves the above-mentioned demands. While utilizing the existing process for producing seasonings such as miso and soy sauce using soybeans, it is possible to obtain a flavor and flavor that has never existed before. An epoch-making and practical method for producing a seasoning using soybean, which enables the production of a seasoning as an ingredient.

[0008]

The gist of the present invention will be described.

Soybeans are ground to separate soymilk and okara categories, the soymilk and okara categories are mixed at an arbitrary ratio, and the mixture obtained by this combination is treated with an enzyme to produce a seasoning. The present invention relates to a method for producing a seasoning using soybeans.

Further, in the method for producing a seasoning using soybean according to claim 1, seasoning using soybean characterized in that when the mixture is treated with an enzyme, a fermentation treatment such as yeast fermentation or lactic acid fermentation is also used. It relates to the manufacturing method of the food.

Further, in the method for producing a seasoning using soybean according to any one of claims 1 and 2, soybean seasoning characterized in that koji enzyme is adopted as an enzyme used for enzyme treatment. It relates to the manufacturing method of the food.

Further, in the method for producing a seasoning using soybeans according to any one of claims 1 to 3, when the soymilk classification and the okara classification are blended at an arbitrary ratio, the soymilk classification and the okara classification are different. Depending on the blending ratio, the protein content per dry matter is 5 to 55% (weight ratio), and the carbohydrate content per dry matter is 5%.
The present invention relates to a method for producing a seasoning using soybeans, which is characterized by adjusting to 45% to 45%.

Further, in the method for producing a seasoning using soybean according to any one of claims 1 to 4, a method for producing a seasoning using soybean characterized in that white soybean is used as soybean. It is related.

[0014]

[Operation and effect of the invention] When soybean is ground to separate soymilk and okara, and the soymilk and okara are mixed at an arbitrary ratio and then treated with an enzyme, the soymilk contains a large amount of protein. Since the okara contains a large amount of polysaccharides and dietary fiber, a wide variety of seasonings such as seasonings containing a large amount of protein and seasonings containing a large amount of polysaccharides and dietary fiber can be prepared depending on the ratio of the mixture. It can be manufactured arbitrarily.

Further, during the enzyme treatment, the proteins contained in the soymilk fraction are decomposed into peptides and amino acids rich in nutrition and functionality, so that new seasonings having different components can be produced. .

Since the present invention is as described above, it is possible to produce a seasoning having various components and flavors by simply mixing the soymilk component and the okara component in soybeans in an arbitrary ratio and then treating with an enzyme. Not only is it possible to use, but using this new seasoning, for example, for a patient who is under dietary restriction in the medical field, it is possible to provide a more delicious meal containing nutrients that match that patient, It is also possible to provide a meal more suitable for an individual.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below.

As the soybean to be used, white eye soybean is more suitable than black eye soybean. As this white soybean, for example, enrei which is soybean produced in Niigata prefecture is used.

The white-eye soybean is one in which the color of the navel (hilum), which is a part of the seed coat of soybean, is white. The colors of the navel include white, brown, and black. Since the navel is visible, it is commonly used as a soybean-related term and is a standard for selecting raw materials. For example, in miso or natto, the navel is conspicuous, and in some cases it is a foreign object, so white or brown soybeans are preferred, while tofu remains as okara and does not affect soymilk. Black eye soybeans are also used.

After soybeans are thoroughly washed with water and sufficiently dipped in water, the soybeans are ground with a grinder while adding a small amount of water, and the ground soybeans are further heated with water.

The ground product is filtered by a filtering mechanism such as a cotton bag to separate soybean into a soymilk section and an okara section.

At this time, the soymilk fraction passes through the cotton bag because it is a liquid, and Okara does not pass through the cotton bag because it is a solid component. Therefore, the ground product is completely filtered by filtering it with a cotton bag. It can be completely separated into soymilk and okara.

The Okara section is pulverized by a pulverizer such as Mascoloider (registered trademark).

Subsequently, the separated soy milk and okara divisions are mixed in a desired ratio to produce a seasoning raw material (mixture).
At this time, the desired protein amount (this protein is a concept including peptides and amino acids; the same applies hereinafter) to be contained in the seasoning is adjusted by the mixing ratio.

In this example, when soybean milk and okara were mixed at an arbitrary ratio, the amount of protein per dry matter was 5 to 55 depending on the mixing ratio of the soybean milk and okara.
% (Weight ratio), the carbohydrate content per dry matter is 5 to 45%
It is configured to adjust to.

The nutritional components contained in soy milk and okara are shown in Table 1 below.

[0027]

[Table 1]

Subsequently, salt, water, soybean, etc. are added to the seasoning raw material blended in a desired ratio according to the purpose, and then koji or the like is added to carry out an enzymatic reaction to obtain the main component of the soymilk. A certain protein is decomposed into peptides and amino acids rich in nutrition and functionality to produce seasonings made of materials having different components and amounts of these peptides and amino acids, that is, seasonings having various physical properties and flavors.

In addition, in the enzymatic reaction, a fermentation treatment, specifically, a fermentation treatment of yeast, lactic acid bacteria, etc. is used in combination,
Further, seasonings having different physical properties and flavors may be produced.

According to this example, it has been confirmed that a seasoning having various characteristics is produced depending on the protein content in the seasoning and its decomposition rate.

For example, when the protein content is low and the decomposition rate is low, a sweet and highly water-retaining seasoning which is a low-protein system is produced. The sweet and highly water-retaining seasoning is a pickle for pickles or white soy sauce. As well as useful as
It can also exhibit excellent usefulness as a seasoning for people with renal diseases.

When the protein content is high and the decomposition rate is low, it becomes a seasoning with a mousse-like and colloidal texture that is a protein / peptide type, and is characterized by the taste, flavor and ingredients such as okara mayonnaise and soy sauce mayonnaise. Mayonnaise with a certain amount can be manufactured.

When the protein content is low and the decomposition rate is high, it is useful for producing low protein miso and soy sauce, which are low proteolytic systems. Can be provided.

Further, when the protein content is high and the decomposition rate is high, a light-colored and strong-tasting seasoning, which is a peptide / amino acid type, is produced, and it is possible to exhibit excellent usefulness, for example, for the rice cracker. it can.

As a result, for example, a patient who is under dietary restriction at a medical site can be provided with a more delicious meal containing nutrients suitable for the patient.

That is, for example, a person with renal disease can be provided with a seasoning that does not impair the flavor while suppressing the amount of protein, so that a delicious meal can be provided without adversely affecting the patient.

Since this example is as described above, raw materials having different protein contents are adjusted by changing the blending ratio of both soy milk and okara to develop and produce seasonings of various flavors and qualities at low cost. This is a revolutionary method for producing seasonings using soybeans.

Further, unlike the existing miso and soy sauce, by changing the content of the protein, peptide and amino acid by changing the blending ratio, a new seasoning having various physical properties and flavors can be easily developed.

Further, since the present embodiment can utilize the existing manufacturing process, it is possible to add a complicated and complicated manufacturing process.
A seasoning having excellent practicality can be easily produced. In other words, it can be expected to be used in manufacturing companies of miso, soy sauce, rice crackers, etc. and agricultural processing facilities.

When the blending ratio is mainly Okara,
Since the reuse of okara produced during tofu production can be expected, it will be a useful technology for food recycling, and it is particularly likely to be actively used in the tofu industry.

An example in which okara, which has a low utility value and is often discarded, has been used as an auxiliary agent for the purpose of enhancing enzymes during koji making in miso, or soy sauce and koji were made at the same time There are also examples where soy milk or okara is separately added to miso and soy sauce for reuse, but these are used in a small amount, and the latter has a flavor close to existing products, It has a problem that it is not significantly different from the conventional miso or soy sauce.

When the soymilk and okara categories are mixed, steamed soybeans and other grains may be added to produce a variety of seasonings.

In addition to the natural enzyme koji, for example, an oxygen agent may be used in the enzyme reaction, and ultra-low salt may be used in the fermentation stage.

Specific experimental results of the examples will be described in detail below.

Example 1 Preparation of Raw Material by Separation of Soybean Milk and Okara from Grinded Soybean First, soybean is thoroughly immersed, ground and filtered to separate soybean milk and okara.

Then, this okara is treated with a crushing device such as a mass colloider, and is refined to, for example, a mesh of about 100, and soy milk and the refined okara are blended at an arbitrary ratio to obtain a raw material.

Example 2 Seasoning in which soybean milk and okara were mixed at different mixing ratios When each raw material treated according to the above Example 1 was used and produced at the mixing ratios shown in Table 2 below, the protein content was 4.1 to 5.3% (weight ratio). ), And the decomposition rate was significantly different from 29.7 to 38.2%.

Each of these seasonings had a clear color tone and had smooth physical properties, and no odor of odor was felt.

[0049]

[Table 2]

Example 3 Seasoning Fermented with Yeast When the raw materials treated in Example 1 were used in the mixing ratios shown in Table 3 below, and yeast was added as a fermenting microorganism, various seasonings were added due to high water content. However, in all cases, the color tone was clear and the physical properties were smooth, and those with yeast added were well fermented to produce alcohol.

[0051]

[Table 3]

Example 4 Seasoning depending on the difference in raw soybeans: 1.6 kg of okara treated according to the above Example 1, 0.8 kg of soymilk, 1.2 kg of rice koji, 0.25 kg of salt, 0.25 kg of yeast, and 50 ml of a low protein seasoning. When manufactured, a comparison of Okara derived from Niigata white eye soybeans (Enrei) and Okara derived from American black eye soybeans has little difference in terms of aroma, composition, and taste, but the product using white eye soybeans in terms of color tone. Had a clearer color and excellent quality.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Masato Kanai             2-25 Shinei-cho, Kamo-shi, Niigata Niigata food             Inside the research center F term (reference) 4B047 LB06 LB07 LE01 LG40 LG57                       LP18 LP19

Claims (5)

[Claims] 1. A soybean grind is separated into a soymilk section and an okara section, the soymilk section and the okara section are blended at an arbitrary ratio, and the mixture obtained by this blending is treated with an enzyme to produce a seasoning. A method for producing a seasoning using soybeans, which comprises: 2. The method for producing a seasoning using soybean according to claim 1, wherein when the mixture is treated with an enzyme, a fermentation treatment such as yeast fermentation or lactic acid bacterium fermentation is also used in combination. Manufacturing method. 3. A method for producing a seasoning using soybean according to any one of claims 1 and 2, wherein a koji enzyme is adopted as an enzyme used for the enzyme treatment, which is a seasoning using soybean. Manufacturing method. 4. The method for producing a seasoning using soybean according to any one of claims 1 to 3, when the soymilk classification and the okara classification are blended at an arbitrary ratio, the soymilk classification and the okara classification are different. Depending on the blending ratio, the protein content per dry matter is 5 to 55% (weight ratio), and the carbohydrate content per dry matter is 5 to 55%.
A method for producing a seasoning using soybean, which is characterized by adjusting to 45%. 5. The method for producing a seasoning using soybean according to any one of claims 1 to 4, wherein white eye soybean is used as soybean.