JP2018171013A - Method for producing bean curd refuse - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain bean curd refuse which is preservable for a long term by subjecting to heat sterilization treatment with an UHT (ultrahigh temperature) sterilizer, and has good flavor and creamy texture, and to use it for a food making use of the characteristic of the bean curd refuse.SOLUTION: Bean curd refuse which is preservable for a long term, and has good flavor and creamy texture is obtained by subjecting bean curd refuse which has as the raw material fat-containing soy beans processed so as to have an NSI (Nitrogen Solubility Index) of 20-77, an average particle diameter of 10-100 micron, a moisture content of 70 wt.%-90 wt.%, and a viscosity of less than 7,000 mPa s, to heat sterilization treatment with an UHT sterilizer.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing okara and a food used therefor.

Okara has been used for food and fertilizer in addition to being partly used for food, but its utilization rate is low and its effective use is required. Okara is generally rough and does not always have a good mouthfeel, and many attempts have been made to improve such mouthfeel and texture. Okara itself is about 38% carbohydrates, 35% protein, and 22% fats and fats in terms of nutrition, and more than 90% of the carbohydrates are dietary fiber and are excellent in physiological function. Advanced research, especially application research on food, is underway.
On the other hand, okara has very poor storage stability and is difficult to use unless it is improved for storage in foods. However, since okara contains a lot of heat-resistant bacteria, it is difficult to sterilize in a water-containing state, and it is usually distributed as dried okara.

  In Patent Document 1, in order to improve the mouthfeel and texture of okara, raw or frozen okara is ground as it is without adding water to form a fine particle slurry of 100 microns or less as it is as a food processing raw material. A method of adding to is proposed.

  Patent Document 2 proposes an okara processed product comprising a highly viscous liquid containing a cut okara fiber and a water-soluble polysaccharide released from the okara fiber.

  Patent Document 3 describes a method for producing okara with good color and flavor and good storage stability, which is characterized by retort heating fine particle okara having a low sugar content.

Japanese Patent Publication No. 61-50578 Japanese Unexamined Patent Publication No. 7-51014 JP 2002-199853 A

  An object of the present invention is to obtain long-term storage by heat sterilization with a UHT sterilizer, to obtain a tasty and creamy karaoke, and to use it in foods that make use of the characteristics of this okara. .

In Patent Document 1, when finely pulverizing with a fine pulverizer, heat is remarkably generated, and the flavor and texture are impaired. However, since sterilization in a water-containing state is difficult, there is a disadvantage that the preservation can be maintained only as frozen okara. In Patent Document 2, a process for releasing water-soluble polysaccharides from okara is essential, so complicated processes such as hydration, extraction and hydration are necessary, and moisture is higher than raw okara. There was a drawback that the value was reduced.
Although Patent Document 3 is a product having good long-term storage stability, retort sterilization is inferior in work efficiency because of batch sterilization, is not suitable for mass production at low cost, and has a complicated process and fluctuations in carbohydrate content. Therefore, there is a drawback that browning due to prolonged heating during retort sterilization and aggregation due to heat denaturation are likely to occur.
As a result of diligent research to solve the above problems, the present inventors made the average particle size of okara produced using soybeans adjusted to a specific NSI as a raw material in a specific range, A low-viscous okara that cannot be achieved with conventional okara is obtained, and further, it can be stored for a long time by heat sterilization with a UHT sterilizer, obtaining a taste and having a mouthfeel that is creamy, and has the above knowledge. The problem has been solved.

That is, the present invention
(1) OHT sterilization using oil-containing soybeans with NSI processed to 20-77, average particle size of 10-100 microns, water content of 70-90%, and viscosity of less than 7000 mPa · s Okara manufacturing method, characterized by heat sterilization with an apparatus,
(2) The method according to (1), wherein the average particle size is 10 to 35 microns and the viscosity is 5000 mPa · s or less,
(3) The heating method of the UHT sterilizer is maintained at 135 ° C. to 150 ° C. for 2 seconds to 60 seconds, (1) or the method according to (2) described above,
(4) A method for producing a food or drink comprising blending the okara according to any one of (1) to (3),
It is about.

  According to the present invention, an oil-containing soybean obtained by processing NSI into 20 to 77 is obtained from a raw material, with an average particle diameter of 10 to 50 microns, a moisture content of 70 to 90% by weight, and a viscosity of less than 7000 mPa · s, By UHT sterilization treatment, it can be stored for a long period of time, has a good flavor, and can provide a creamy karaoke.

(Manufacturing mode from okara)
According to the present invention, the water-soluble nitrogen index (Nitrogen Solubility Index, hereinafter referred to as “NSI”) is 20 to 77, preferably 20 to 70. After this step, the suspension can be obtained by solid-liquid separation and collecting the insoluble fraction. Hereinafter, this production mode will be described.

-Raw oil-containing soybeans and their processing As raw materials from okara, fat-containing soybeans such as full-fat soybeans or partially defatted soybeans are used. Examples of partially defatted soybeans include those obtained by partially defatting whole fat soybeans by physical extraction treatment such as compression extraction. Generally, about 20 to 30% by weight of lipid per dry matter is contained in whole fat soybeans, and there are some special soybean varieties with lipids of 30% by weight or more, although there is no particular limitation, A material containing at least 15% by weight or more, preferably 20% by weight or more of lipid is suitable. The form of the raw material may be in the form of half cracked soybeans, grits, powder.
If it is excessively defatted and the lipid content is too low, it becomes difficult to obtain a flavorful okara used in the present invention. In particular, defatted soybeans extracted with an organic solvent such as hexane and having a neutral lipid content of 1% by weight or less are not preferable because the good flavor of soybeans is impaired.

In the above-mentioned fat-containing soybean, most of the protein is in an unmodified and soluble state in the natural state, and NSI is usually over 90, but in the present invention, NSI is 20 to 77, preferably 20 to 70. It is appropriate to use processed soybeans that have been treated. A more preferable lower limit of NSI can be 40 or more, more preferably 41 or more, still more preferably 43 or more, and most preferably 45 or more. A more preferable upper limit of NSI can be less than 75, more preferably less than 70, and a lower NSI of less than 65, alternatively less than 60, or less than 58 can be used.
Such processed fat-containing soybeans are obtained by performing processing such as heat treatment or alcohol treatment. The processing means is not particularly limited, and for example, heat treatment such as dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, hydrous ethanol treatment, high pressure treatment, and combinations thereof can be used.

When NSI is too low, miscellaneous taste such as roasting odor due to overheating tends to occur. Conversely, when the NSI is a high value of 80 or more, for example, the flavor becomes more bluish.
For example, when heat treatment with superheated steam is performed, the treatment conditions are also affected by the production environment, so it cannot be said unconditionally, but processed oil-containing soybeans in about 5 to 10 minutes using superheated steam at about 120 to 250 ° C The processing conditions may be selected as appropriate so that the NSI falls within the above range, and no particular difficulty is required for the processing. For convenience, commercially available fat-containing soybeans with NSI processed in the above range can also be used.

NSI can be expressed as a ratio (% by weight) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the nitrogen recovered as filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as weight%, which is NSI.

  It is preferable that the processed oil-containing soybean is subjected to a tissue destruction treatment such as pulverization, crushing, and pressure bias by a dry or wet method in advance before water extraction. In the tissue destruction treatment, it may be swollen in advance by water immersion or steaming.

The present invention may be any method as long as it is a low-viscosity okara obtained using fat-containing soybeans processed from NSI of 20 to 77 as a raw material. The method for obtaining such okara can be exemplified by the method described in JP 2012-16348 A, but is not limited thereto.
Examples of manufacturing from okara are shown below.
-Water extraction from raw soybeans Water extraction is performed by adding 3 to 20 times, preferably 4 to 15 times, the amount of water to the fat-containing soybeans and suspending the fat-containing soybeans. The higher the rate of hydrolysis, the higher the extraction rate of the water-soluble component and the better the separation. However, if it is too high, concentration is required and costs increase. Further, when the extraction process is repeated twice or more, the extraction rate of the water-soluble component can be further increased.

  The extraction temperature is not particularly limited, but the higher the temperature, the higher the extraction rate of water-soluble components. Or it can also carry out in the range of 5-80 degreeC, Preferably it is 50-75 degreeC.

  Conversely, if the pH is too low, the protein extraction rate tends to be low. Specifically, the lower limit can be adjusted to pH 6 or higher, pH 6.3 or higher, or pH 6.5 or higher. The upper limit can be adjusted to pH 9 or lower, pH 8 or lower, or pH 7 or lower from the viewpoint of increasing lipid separation efficiency. Alternatively, from the viewpoint of increasing the protein extraction rate, it is possible to adjust the pH to 9 to 12 more alkaline.

-Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration or the like. Specifically, 70% by weight or more of the lipid of the fat-containing soybean is transferred to the precipitation side.

  When centrifugation is used as the solid-liquid separation, either a two-layer separation method or a three-layer separation method can be used. The insoluble fraction, which is a precipitated layer, is collected in both the two-layer separation method and the three-layer separation method. The obtained insoluble fraction can be used as it is or after being subjected to a concentration step, a heat sterilization step, a powdering step, or the like, if necessary.

-Separation from okara The obtained insoluble fraction is hydrated as necessary, homogenized with a high-pressure homogenizer or a jet cooker heater, etc., and then the homogenized liquid is further solid-liquid separated and the supernatant is removed. Okara can be obtained.

(Features from Okara)
The above-mentioned okara used in the present invention is an okara that also contains fiber, is concentrated in the natural taste inherent in soybeans, and has been regarded as a conventional problem with blue odor, astringency, and astringency. There is no or very little unpleasant taste such as taste, and the mouthfeel is creamy. Moreover, since it also has fluidity, it can be used for UHT sterilization and is characterized by high suitability for use as a food material.

  From the okara used in the present invention, a water content of 70% or more is appropriate. Usually 70 to 90%, preferably 75 to 90%, more preferably 80 to 90% is appropriate. If there is little moisture from okara, pumping will be difficult in the supply / pumping section that supplies UHT sterilization. On the other hand, if there is too much water, the okara dispersed in the water becomes precipitated, and the flavor of the obtained okara becomes watery.

The average particle diameter (volume distribution) can be measured with a counter counter. Note that the average particle diameter can be obtained by a wet sieving method for a calorie that cannot be measured with a counter-counter.
The average particle size of commercial okara typified by okara obtained in the tofu production process is usually about 200 microns to 1000 microns. Okara with such a large particle size is not fluid and has a high viscosity even when the water content is 80% or more, so even if it is supplied to UHT sterilization, it cannot be sent stably. Therefore, it is difficult to UHT sterilize such commercial okara, and a retort sterilization method is usually applied.
The average particle size of okara according to the present invention is 10 to 100 microns, preferably 10 to 50 microns, more preferably 10 to 35 microns in a wet state. When the average particle size is small, the fluidity increases, it becomes easy to pass UHT sterilization, and heat sterilization becomes easy. In addition, when the average particle size is increased, fluidity may deteriorate and UHT sterilization may become difficult.

  For the above reasons, fluidity has an influence on the UHT sterilization, and the viscosity is important. Commercially available okara is usually semi-solid from paste and cannot be used with a UHT sterilizer, whereas Okara sterilizer is characterized by low viscosity and can be used with a UHT sterilizer. Okara viscosity is preferably less than 7000 mPa · S, more preferably 5000 mPa · S or less. If the viscosity is increased, the fluidity is deteriorated and scaling is likely to occur, and stable operation of UHT sterilization may be difficult.

(UHT sterilization)
UHT sterilization is also called UHT method (Ultra high temperature heating method), and is usually a method of sterilization at 120 to 150 ° C. by ultra-high temperature heating treatment for 1 to 60 seconds. The UHT sterilization method includes a plate type or tube type indirect heating method and a direct heating method in which steam is brought into direct contact, and any method can be used in the present invention.
Examples of such a sterilization apparatus used for UHT sterilization include various heat exchangers such as plate heat exchangers, tube heat exchangers, scraping heat exchangers, steam injection heat exchangers, and steam injection heat exchangers. It is more suitable in terms of production efficiency and product quality, but is not limited to this. These devices may be used in any combination.

(Heat treatment conditions)
The heat treatment conditions for UHT sterilization are preferably those that allow sterilization. That is, it is important that the heating temperature is at least 135 ° C. or higher, preferably 135 ° C. to 150 ° C., more preferably 140 ° C. to 150 ° C.
When the heating temperature is low, sufficient sterilization cannot be performed, so that the storage stability is deteriorated and the use of various foods using the present invention tends to be difficult.

  Furthermore, it is important that the heating time is at least 2 seconds, usually 2 to 60 seconds is appropriate, preferably 2 to 40 seconds, more preferably 4 to 20 seconds. When the heating time is short, sterilization is insufficient, and it tends to rot. In addition, when the heating time is long, scaling may easily occur.

  After the okara is subjected to high-temperature heat treatment, the heat-treated okara can be homogenized with a homogenizer or the like, although not necessarily essential. For example, when a high-pressure homogenizer is used, a pressure of 2 to 18 MPa is appropriate.

(Food)
The manufacturing method of the food-drinks of this invention mix | blends the said okara of this invention. Okara can be used as a raw material for producing various soymilk products in the same manner as soymilk. And since it has the outstanding physical property as mentioned above, it is easy to handle like soybean milk, and it is excellent in convenience. The food and drink of the present invention can also be produced by mixing okara and soy milk in a desired ratio.
The types of the above-mentioned food and drink are not particularly limited, for example, beverages such as prepared soy milk, soy milk beverages and soft drinks, highly nutritive liquid foods, tofu, pudding, bavaria, jelly, fresh confectionery such as whipped cream and fillings, yogurt, Fermented foods such as cheese and lactic acid fermented soy milk, Japanese sweets such as dumplings and buns, puffed snacks such as snacks, confectionery such as biscuits and cookies, bakery products such as breads and cakes, chocolate, margarine, spreads, dressing-like foods, etc. It can be used for seasoning of mayonnaise-like foods, sauces, soups, fried foods, marine products, fish and fish products.

In addition to okara, various food ingredients (fruit juices, pulp, vegetables, sugars, fats and oils, dairy products, flours, starches, cacao mass, avian fish products, etc.) and food additives (minerals, vitamins) , Emulsifiers, thickening stabilizers, acidulants, fragrances, etc.) can be used as appropriate.
In addition to the above food, it can also be used as a raw material for non-food products such as chemicals such as soap and shampoo, and cosmetics such as lotion.

(High nutrition liquid food)
In the present invention, the highly nutritive liquid food is a nutritional supplement that is used by a part of the patient after surgery, or a person who is difficult to take in nutrients from a daily meal such as an elderly person with reduced swallowing and chewing ability, It contains proteins, carbohydrates, lipids, minerals and vitamins in a comprehensive manner, and is also called liquid food.
Specifically, it refers to foods that are liquid at room temperature with a caloric value of 0.5 kcal / mL or more and containing at least proteins, lipids, carbohydrates, minerals, and vitamins as nutritional components. Preferably, it has an energy composition of protein: 10-25%, lipid: 15-45%, carbohydrate: 35% or more, calcium: 20-110 mg / 100 kcal, magnesium: 10-70 mg / 100 kcal. More preferably, it has an energy composition of protein: 16-20%, lipid: 20-30%, carbohydrate: 50-65%, calcium: 35-65mg / 100kcal, magnesium: 15-40mg / 100kcal is there.
In general, highly nutritive liquid foods are often used as protein raw materials such as milk protein, whey protein, and sodium casein, but the okara of the present invention is used by replacing some or all of the milk raw materials. be able to.
The flavor of the highly nutritive liquid food obtained is comparable to that using only milk protein, and can be made much more excellent than conventional soymilk and okara.
Furthermore, when the okara of the present invention is used in a highly nutritive liquid food, it has a low reactivity with divalent metals such as calcium and magnesium contained in the blend. Therefore, these metals can be blended at a higher level.

(Fermented okara)
One of the methods for producing fermented okara of the present invention is a method for fermenting okara obtained by the above method with microorganisms. Another one is the method according to claim 1, further comprising a fermentation step with microorganisms.
During fermentation, it is preferable to add an assimilating saccharide as a nutrient source for microorganisms to the fermentation raw material. For example, glucose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharide, fructooligosaccharide and the like can be used. These sugar raw materials may be used alone or in combination of two or more.

The microorganism used in the fermentation of the present invention is not particularly limited as long as it is a microorganism generally used in the production of fermented foods. For example, lactic acid bacteria, bifidobacteria, yeast, koji mold, natto bacteria, tempeh bacteria Etc. can be used alone or in appropriate combination.
The lactic acid bacteria are not particularly limited as long as the bacterial species used in normal yogurt is used. For example, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus acidophilus and other Lactobacillus genera, Streptococcus thermophilus, Streptococcus lactis, Streptococcus lactis Lactic acid bacteria such as Streptococcus such as Diacetyllactis, Lactococcus lactis, Lactis, Lactococcus lactis Cremolis and other Lactococcus, Leuconostoc mesenteroides cremolith, Leuconostoc It can be used without limitation. As Bifidobacteria, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium breve and the like can be used without limitation.

  Examples of yeast include yeast (Saccharomyces cerevisiae) used for bread fermentation, etc., for example, sourdough used as bread (San Francisco sour, rice sour, panettone, etc.), Hops, beer, and liquor. , Yeasts derived from fruit species (grape fruit species, apple fruit species, etc.) can be used.

  Aspergillus oryzae include Aspergillus oryzae, Aspergillus niger, Aspergillus soja, Aspergillus kawachi, Aspergillus awamori, etc. , Mucor genus such as Mucor Ruxie can be used without limitation.

  As the tempeh bacteria, Rhizopus genus such as Rhizopus oligospora and Rhizopus oryzae can be used.

  Of the above microorganisms, fermented okara fermented with lactic acid bacteria or bifidobacteria is particularly suitable as a food or drink because it is vegetable and exhibits a refreshing sour taste like yogurt.

  About a fermentation method, a bulk starter can be made and added, or it can also add to a fermentation raw material directly with freeze-concentrated bacteria or freeze-dried concentrate. The addition amount of microorganisms can be adjusted according to fermentation temperature and fermentation time. Although it is not limited because it varies depending on the type of microorganism, the fermentation temperature is 20 to 50 ° C., 3 to 48 hours, preferably 25 to 45 ° C., and 4 to 24 hours are appropriate.

  The pH of the obtained fermented okara is not particularly limited because it depends on the type of microorganism, but when fermented with lactic acid bacteria or bifidobacteria, pH 3.5 to 5.5 is preferable, more preferably pH 4 to 5, More preferably, pH 4.2 to 4.7 is appropriate. When the pH immediately after fermentation is less than the desired pH, it can be further adjusted with an organic acid such as lactic acid, citric acid or malic acid, phosphoric acid, or the like.

  Next, it is not essential when the obtained fermented okara is solid or already in liquid form, but when it is made into a liquid type product, it is completely homogenized with a homogenizer or the like. It is preferable to make it liquid. For example, when a high-pressure homogenizer is used, a pressure of 3 to 15 MPa is appropriate.

  The fermented okara obtained as described above can be directly commercialized as a viable bacterial type, or the fermentation is stopped by heat sterilization, the biological activity of microorganisms is inactivated, and the product is produced as sterilized fermented okara. It can also be converted. The sterilization conditions in such a case are sufficient if the treatment is performed at a temperature and time for killing the used microorganisms.

(Confectionery)
As confectionery, in addition to the baked confections listed above, desserts such as pudding, bavalore, jelly, brulee, caramel, soft candy, hard candy, candy confectionery, tablet confectionery, jelly confectionery, marshmallow, bonbon, dragee, chocolate Confectionery, donuts, steamed buns, fried buns, snack confectionery, etc.

(Bakery products)
Bakery products include bread, butter roll, Danish, melon bread, muffin, pizza stand, etc., sponge cake, pie, butter cake, cheesecake, hot cake, castella, waffle, shoe, savalan, cookies, biscuits, crackers Baked confectionery such as wafers, nutrition bars, dry bread, rice crackers, rice cakes, and baked buns.

(Dressing-like food, mayonnaise-like food)
The dressing-like food and mayonnaise-like food in the present invention refer to those obtained by using an egg white substitute composition and adding oils and fats and various food materials to form an oil-in-water emulsion.

(Sources)
As the sauces, dairy ingredients such as pasta sauces such as bechamel sauce (white sauce), morney sauce, aurora sauce, nanture sauce, cream sauce, mustard sauce, sobies sauce, cheese sauce, hollandaise sauce, carbonara etc. are generally used. Can be mentioned.

  Examples of the present invention will be described below, but the technical scope of the present invention is not limited by these examples.

(Manufacturing Example 1) Okara Preparation 9 times the amount of whole fat soybean powder 5kg NSI 56 by wet heat treatment, add 60 ℃ water to make a suspension, stir for 30 minutes while keeping warm, water Extracted. This extracted suspension was separated at 6000 G for 5 minutes by a two-layer separation type centrifuge (manufactured by Sakai Kogyo Co., Ltd.), and then 12 kg of okara was collected as a precipitate.
The collected okara was supplied to a homogenizer (manufactured by APV) and homogenized at 15 MPa.

(Comparative Production Example 1) Preparation of full-fat soymilk Add 1 part of water to 1 part of molted and dehulled soybean soybean (NSI 80) and immerse it at 85 ° C for 60 minutes or more. What added 3 parts of water (90 degreeC) was processed with the grinder, the sodium bicarbonate solution was added to this, and pH was adjusted to 7.3 or more and 8.0 or less. This was supplied to a homogenizer (manufactured by APV, and homogenized at 15 MPa. The homogenized grinding liquid was separated at 3000 G for 5 minutes by a centrifuge (manufactured by Sakai Kogyo Co., Ltd.) to obtain soy milk and okara. The raw material soymilk (full-fat soymilk) had a solid content of 9.0%, a protein of 4.5%, and a pH of 7.5.
(Prototype experiment example 1)
For the okara obtained in Production Example 1, as it is or after adding an appropriate amount, it is supplied to a homogenizer (manufactured by APV) and homogenized at 4 to 18 MPa, and then a direct high temperature heating apparatus (TANAKA of the steam injection method). FOOD MACHINERY), and the heating temperature was 130 to 150 ° C. and the heating time was 2 to 90 seconds. The results are shown in Tables 1 and 2. (Example 1 to Example 11)

平均粒子径は、コールターカウンターで測定した。
粘度は、BM型粘度計（10℃、3号ローター 6rpm 1分）で測定した。

実施例１〜６は、全てＵＨＴ殺菌を施すことができ、こくのある風味良好なおから製品となった。
実施例５は、ＵＨＴ殺菌も可能で風味も良好であったが、実施例１〜４の方が、こくがより良好であり、ＵＨＴ殺菌時のスケーリングもより少ない傾向が見られた。
原料大豆のNSIが高い比較例１〜５では、粒子径を細かくしたり、水分を上げても低粘度のおからは得えられず、UHT殺菌を施すことは出来なかった。

表２ 加熱殺菌条件の結果

平均粒子径は、コールターカウンターで測定した。
粘度は、BＭ型粘度計（10℃で測定、3号ローター 6rpm 1分）で測定した。
保存性：37℃、3日の培養加速試験で判定（ブドウ糖ペプトン培地（日水製薬製））
○常温保存可能 △冷蔵保存可能 ×冷蔵保存不可
実施例３、実施例７〜実施例９は、ＵＨＴ殺菌が可能で、スケーリングもなく、風味良好でこくのあるクリーミィなおからであった。また、保存性は問題く、常温保管が可能なものであった。ただ、実施例８と９は、ＵＨＴ殺菌も可能で風味良好であったが、こくは実施例３や７の方がより良好であり、ＵＨＴ殺菌時のスケーリングもより少ない傾向が見られた。
実施例１０では、ＵＨＴ殺菌も可能で風味も良好であったが、こくが実施例３や実施例７〜９の方がより優れていた。また、ＵＨＴ殺菌時のスケーリングから、実施例３や実施例７〜９の方がUHT殺菌のより長時間運転が可能と判定した。
実施例１１では、風味やUHT殺菌には問題はなったが、実施例３や実施例７〜９の方が、常温での保存性が優れていた。 (Prototype experiment example 2)
The okara obtained in Comparative Production Example 1 as it is or after adding an appropriate amount of water and supplying it to a homogenizer (manufactured by APV) and homogenizing at 4 to 18 MPa, followed by a steam injection type direct high temperature heating device ( TANAKA FOOD MACHINERY Co., Ltd.) and heated directly with steam at a heating temperature of 145 ° C and a heating time of 4 seconds.
The results are shown in Table 1. (Comparative Examples 1 to 5)
<Criteria>
The determination of UHT sterilization was ○ possible, Δ not possible to operate for a long time, × not possible, and ○ to Δ or more were acceptable.
Scaling was judged as -None, ± Slightly, +, +++ violent, and ± or higher was accepted. Okara flavor was judged by a sensory test by a panelist. Judgment is as follows: ◎ There is a body, good without blue odor, ○ good without blue odor, △ feels slightly blue odor, × feels blue odor, ○ or more is passed.

Table 1 Results of prototype experiment

The average particle size was measured with a Coulter counter.
The viscosity was measured with a BM type viscometer (10 ° C., No. 3 rotor 6 rpm for 1 minute).

Examples 1 to 6 were all capable of being subjected to UHT sterilization, and became full-bodied products with good flavor.
In Example 5, UHT sterilization was also possible and the flavor was better, but Examples 1 to 4 were better in body and tended to have less scaling during UHT sterilization.
In Comparative Examples 1 to 5 where the NSI of the raw material soybean is high, even if the particle size is made fine or the moisture is increased, the low-viscosity okara cannot be obtained and UHT sterilization cannot be performed.

Table 2 Results of heat sterilization conditions

The average particle size was measured with a Coulter counter.
The viscosity was measured with a BM viscometer (measured at 10 ° C., No. 3 rotor 6 rpm for 1 minute).
Preservability: Judged by accelerated culture test at 37 ° C for 3 days (glucose peptone medium (Nissui Pharmaceutical))
○ Normal temperature storable △ refrigerated storable × refrigerated unstorable Example 3, Example 7 to Example 9 were UHT sterilized, had no scaling, had a good flavor and a rich creamy flavor. In addition, the storability was no problem, and it could be stored at room temperature. However, in Examples 8 and 9, UHT sterilization was possible and the flavor was good, but in Examples 3 and 7, the scales were better and the scaling during UHT sterilization tended to be less.
In Example 10, UHT sterilization was also possible and the flavor was good, but Koku was better in Example 3 and Examples 7-9. Moreover, from the scaling at the time of UHT sterilization, it was determined that Example 3 and Examples 7 to 9 can be operated for a longer time than UHT sterilization.
In Example 11, there was a problem with flavor and UHT sterilization, but Example 3 and Examples 7 to 9 had better storage stability at room temperature.

(Food and beverage production example 1) Fermented okara 40 parts of okara obtained in Example 1 are heated to 60 ° C., 5 parts of sugar, water-soluble soybean polysaccharide “Soya Five” (Fuji Oil Co., Ltd.) 1 Dissolve or disperse in 54 parts of water, add and mix, then homogenize at 15 MPa with a homogenizer and heat at 145 ° C for 4 seconds using a steam injection type direct high-temperature heating device (TANAKA FOOD MACHINERY) Went. After sterilization, the mixture was cooled to 42 ° C, and 1% each of individual culture solutions of various commercially available lactic acid bacteria (lyophilized bacteria) of Lactobacillus bulgaricus and Streptococcus thermophilus was added as a starter at 42 ° C for 6 hours at pH 4. Fermentation was performed until 6. Next, the curd-like fermented okara obtained by stirring and cooling to 7 ° C. was homogenized by stirring to obtain fermented okara. This fermented okara had no roughness, had a favorable fermentation flavor and sweetness, and had a good flavor.

(Food and beverage production example 2) Lactic acid bacteria beverage For 48 parts of the karaoke of Example 1, 3 parts of glucose and 48 parts of water were dissolved using a homomixer and sterilized in an autoclave at 105 ° C for 2 minutes. Cool to 38 ° C, add Lactobacillus casei shirota strain as a starter so that the initial bacterial count is 10 6 / ml, ferment at 38 ° C, make pH 3.6 the end point of fermentation, A fermented material was obtained.
Separately, 7.5 parts of polydextrose “Lite's Ultra” (manufactured by Danisco Japan Co., Ltd.), 11.0 parts of granulated sugar, and 0.04 part of aspartame sweetener preparation “PAL SWEET DIET” (manufactured by Ajinomoto Co., Inc.) are heated using a homomixer. After sterilization at 105 ° C. for 1 minute in an autoclave, the mixture was cooled to prepare a syrup.
The carded fermented product was homogenized to obtain a fermentation broth, mixed with the syrup at a ratio of 23:77, added with a fragrance, and further homogenized at 15 MPa to obtain a lactic acid bacteria beverage. This lactic acid bacteria beverage was free of roughness, had a favorable fermentation flavor and sweetness, and had a good flavor.

(Food / Beverage Production Example 3) Highly Nutrient Liquid Food Okara obtained in Example 1 is prepared with a homomixer according to the formulation example in Table 3 below, supplied to a homogenizer (manufactured by APV), and homogeneous at 50 MPa. The treatment was performed. This homogenized liquid is filled in a retort pouch, sealed, supplied to a retort sterilizer (RCS-40RTG, manufactured by Nisaka Seisakusho Co., Ltd.), processed at 121 ° C. for 15 minutes to produce a highly nutritive liquid food. .
As a comparison, a highly nutritive liquid food was produced in the same manner as described above using the whole fat soymilk obtained in Comparative Production Example 1. In addition, all the nutrient component content in the formulation of each example was made the same.

（配合量単位：部）
(＊1)プロリーナ（登録商標）RD-1（不二製油（株）製）
(＊2)セオラス（登録商標）RC-N81（旭化成ケミカルズ（株）製）
(Table 3) Formulation of highly nutritive liquid food

(Blending unit: parts)
(* 1) Prolina (registered trademark) RD-1 (Fuji Oil Co., Ltd.)
(* 2) Theolas (registered trademark) RC-N81 (manufactured by Asahi Kasei Chemicals Corporation)

  It was suggested that Example 12 had a better flavor than the whole fat soy milk of Comparative Example 6 and could be used as an alternative to sodium caseinate. Further, the reactivity with the metal salt was less than that of Comparative Example 6, and aggregation was difficult to occur.

(Food / Beverage Product Production Example 4) Ice Cream Ice cream was produced from the okara obtained in Example 1 according to the formulation examples in Table 4 below. Put warm water and candy in a stainless steel container, raise the temperature to 65 ° C using a warm bath, add the pre-weighed and mixed powder materials, and use a tabletop homomixer (TK HOMOMIXER MARK II) at 5,000 rpm for 30 The mixture was stirred for dissolution, and then coconut oil and okara were added. Finally, the water was adjusted with warm water. This mixture was homogenized at 15 MPa, aged at 5 ° C overnight, stirred with an ice creamer (SIMAC) until the overrun was 30%, filled into a cup, and -80 with a deep freezer. After rapid cooling at 1 ° C. for 1 hour, the sample was stored frozen at −18 ° C.
Sensory evaluation was performed about the obtained ice cream. In Example 13, a mild soybean flavor was felt, the texture was not rough, it was rich and the flavor was good.

（単位：部）
(Table 4) Ice cream formulation example

(Unit: part)

(Food and beverage production example 5) Preparation of mayonnaise-like food To 26.0 parts by weight of okara prepared in Example 1, 1.5 parts by weight of refined salt mixed with powder, modified starch ("Yugao" Matsutani Chemical Industry Co., Ltd.) 1.5 parts by weight, xanthan gum ("SAN ACE" Saneigen FFI Co., Ltd.) 0.05 parts by weight, seasoning 1.0 parts by weight, water 28.15 parts by weight, and stirred at 70 ° C for 10 minutes with a homomixer Dissolved, and further added 11.8 parts by weight of rice vinegar and added 30.0 parts by weight of rapeseed oil in several portions, added fragrance, stirred well, and then rapidly cooled in an ice-water bath. With respect to this, when a No. 4 rotor was used with a BM type viscometer and measured at 10 ° C. and 6 rpm for 1 minute, the viscosity was 46,000 mPa · s.
The obtained mayonnaise-like food had a creamy body, a smooth texture without roughness, and a good flavor.

(Food and Beverage Production Example 6) Bread With the okara obtained in Example 1 added, based on the formulation in Table 5, approximately 5 kg scale and 70% medium seed method is used to produce bread according to the work process in Table 6. did. Wheat flour “Eagle” (manufactured by Nippon Flour Mills Co., Ltd.), yeast as raw yeast “Oriental Yeast” (manufactured by Oriental Yeast Co., Ltd.), and fat and oil as shortening “Pampas LB” (manufactured by Fuji Oil Co., Ltd.) ) Was used.
The resulting bread had a crisp and crisp texture and a good flavor.

数値は「ベーカーズ％」(全小麦粉を100として表示)
(Table 5) Recipe

The value is “Bakers%” (All flour is shown as 100)

(Table 6) Work process

  Conventionally, in order to use okara, which has been used as feed and fertilizer, for food applications, it has been a problem to eliminate the peculiar mouth feel and flavor of okara and poor storage stability. Thus, it is possible to preserve for a long time by heat sterilization treatment with a UHT sterilizer, and it is possible to produce a food product that has a good taste and a creamy taste and takes advantage of its characteristics.

Claims (4)

  Heated with OHT sterilizer using oil-containing soybeans with NSI processed to 20-77, average particle size of 10-100 microns, water content of 70-90%, and viscosity of less than 7000 mPa · s A method for producing okara, which is sterilized.   The method according to claim 1, wherein the average particle size is 10 to 35 microns, and the viscosity is 5000 mPa · s or less.   The heating method of a UHT sterilizer is hold | maintained at 135 degreeC-150 degreeC for 2 second-60 second, The manufacturing method from the side of Claim 1 or Claim 2 characterized by the above-mentioned.   A method for producing a food or drink comprising blending the okara according to any one of claims 1 to 3.