JP2005298399A - Method for treating bean-curd refuse - Google Patents
Method for treating bean-curd refuse Download PDFInfo
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- JP2005298399A JP2005298399A JP2004116509A JP2004116509A JP2005298399A JP 2005298399 A JP2005298399 A JP 2005298399A JP 2004116509 A JP2004116509 A JP 2004116509A JP 2004116509 A JP2004116509 A JP 2004116509A JP 2005298399 A JP2005298399 A JP 2005298399A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
Description
本発明はオカラに水を加えて加熱加圧処理することにより、オカラの可溶成分を圧搾して滲出させるオカラの処理方法に関するものである。 The present invention relates to a method for treating okara that squeezes and exudes soluble components of okara by adding water to the okara and subjecting it to heat and pressure treatment.
豆腐、豆乳を製造する際副生するオカラは、従来から一部食用として用いられているほか、飼料、肥料等として利用されてきたが、分解し難い食物繊維を多量に含有するためその利用率は低く、しかも極めて腐食し易いことや水分含有率が高いことにより、現在ではほとんどが産業廃棄物として処分されている。そして、その処分費は年間100億円以上に達し社会問題化している。 Okara produced as a by-product in the production of tofu and soy milk has been used for food and fertilizers in addition to being partly used for food, but it contains a large amount of dietary fiber that is difficult to decompose. Most of them are currently disposed of as industrial waste because they are low in corrosion and highly susceptible to corrosion and have a high water content. And the disposal cost has reached more than 10 billion yen per year and has become a social problem.
かかる産業廃棄物が発生しないように、オカラの発生しない豆腐の製造方法について、従来からも、酵素分解法(特許文献1及び2参照)、及び脱皮処理して粉砕する方法(特許文献3参照)等が提案されているが、食品独特の栄養価や嗜好などの問題があり、更にコスト高の問題もあって、根本的な解決には至っていないのが実情である。 As for the production method of tofu that does not generate okara so as not to generate such industrial waste, conventionally, an enzymatic decomposition method (see Patent Documents 1 and 2) and a method of peeling and pulverizing (refer to Patent Document 3). However, there are problems such as the nutritional value and taste peculiar to foods, and there are also problems of high costs, so the actual situation is that the fundamental solution has not been reached.
また、オカラを乾燥して新しい資源として飼料、肥料、その他食品添加剤として再利用する例(特許文献4参照)も提案されているが、付加価値が低く、結局、その70〜80%は産業廃棄物として処分されている。 In addition, an example of drying okara and reusing it as feed, fertilizer, and other food additives as a new resource has been proposed (see Patent Document 4). However, the added value is low, and 70 to 80% of it is industrial. It is disposed of as waste.
一方、食品、菓子、離乳食などに多用されているゲル材は、コラーゲンを中心とする動物性蛋白質が主成分で、高カロリーから起因する肥満、アレルギー、高脂血症などの原因の一つと言われている。特に日本人をはじめアジア人は遺伝学的にも植物性食材に適していると言われ、ゲル材にも植物性のものが嘱望されている。 On the other hand, gel materials frequently used in foods, confectionery, baby food, etc. are mainly composed of animal proteins, mainly collagen, and are said to be one of the causes of obesity, allergies, and hyperlipidemia caused by high calories. It has been broken. In particular, Asians including Japanese are said to be genetically suitable for plant foods, and plant materials are also desired for gel materials.
そこで、近時、オカラを加熱加圧処理して新規植物性材料を得る方法(特許文献5参照)が提案されている。 Therefore, recently, a method has been proposed for obtaining a novel plant material by heating and pressing okara (see Patent Document 5).
オカラには、可溶性繊維や大豆タンパク質、イソフラボン、ミネラル、サポニン等の有効成分が多く含まれているが、オカラに水を加えて加熱加圧しただけでは、これら有効成分を十分に抽出できない。
一方、このように加熱加圧処理した後、酵素処理して可溶化率を上げると、高分子成分が加水分解されるので、増粘性やゲル化性能が失われ、回収品の用途が制限されることになる。
そこで、本発明の目的は、オカラを加熱加圧処理することにより、その可溶成分である有効成分を圧搾して滲出させる際、その収率(処理前オカラ原料中の固形分重量に対する回収液中固形分重量の比率)を改善する処理方法の提供である。
Okara contains many active ingredients such as soluble fiber, soy protein, isoflavones, minerals, and saponins. However, these active ingredients cannot be sufficiently extracted simply by adding water and heating and pressing Okara.
On the other hand, if the solubilization rate is increased by an enzyme treatment after heat and pressure treatment in this way, the polymer component is hydrolyzed, so that thickening and gelling performance are lost, and the use of recovered products is limited. Will be.
Therefore, the object of the present invention is to heat and press the okara to squeeze out the active ingredient, which is its soluble component, and to recover the yield (recovered liquid relative to the solid weight in the okara raw material before processing). It is providing the processing method which improves the ratio (medium solid content weight ratio).
前記目的を達成するために、本発明のオカラの処理方法は、オカラに水を加えて加熱加圧処理することにより、オカラの可溶成分を圧搾して滲出させる際、下記条件で処理することを特徴とする。
(1)処理前のオカラに次の条件に合うように水を添加する。
K=x/(x・w+W) 但し、0.1≦K≦0.8
K:定数 x:原料オカラの重量 w:原料オカラの含水率 W:添加水重量
(2)所定加熱温度までの昇温時間:40分以内
In order to achieve the above object, the method for treating okara according to the present invention is to treat the soluble component of okara by pressing and exuding it by adding water to the okara and subjecting it to the following conditions. It is characterized by.
(1) Add water to the unprocessed okara so as to meet the following conditions.
K = x / (x · w + W) where 0.1 ≦ K ≦ 0.8
K: Constant x: Weight of raw material okara w: Moisture content of raw material Okara W: Weight of added water
(2) Temperature rise time to the specified heating temperature: within 40 minutes
本発明のオカラの処理方法によれば、オカラの加熱加圧処理による有効成分の可溶化において、添加水量を最適値に調整することにより、固いセルロースを柔らかくほぐし、水を溶剤として効率的に可溶化を促進できる。水が多すぎると昇温に必要なエネルギー量が過大となり、また、得られる製品濃度が薄くなりすぎる。この希薄な製品を濃縮するためには余分な設備とエネルギーが必要になる。一方、添加水量が少ないと、均一な伝熱が行えず、また、溶剤としての機能も十分に果たせないので、可溶化が進まない。なお、定数Kは、0.1≦K≦0.8であるが、0.2≦K≦0.7が望ましい。 According to the okara processing method of the present invention, in the solubilization of active ingredients by heating and pressurizing okara, the amount of added water is adjusted to an optimum value, so that hard cellulose is loosened softly and water can be efficiently used as a solvent. It can promote solubilization. If there is too much water, the amount of energy required for heating will be excessive, and the resulting product concentration will be too thin. Extra equipment and energy are required to concentrate this dilute product. On the other hand, when the amount of added water is small, uniform heat transfer cannot be performed, and the function as a solvent cannot be performed sufficiently, so that solubilization does not proceed. The constant K is 0.1 ≦ K ≦ 0.8, but preferably 0.2 ≦ K ≦ 0.7.
また、所定加熱温度までの昇温速度を40分以内に、望ましくは、30分以内にというように早くすることにより、固いセルローズをほぐす効果が高くなる。上記添加水量と昇温速度を組み合わせることによりこの効果が加速され、有効成分の収率が20%以上に改善される。 Moreover, the effect of loosening the hard cellulose is enhanced by increasing the rate of temperature rise to the predetermined heating temperature within 40 minutes, preferably within 30 minutes. This effect is accelerated by combining the amount of added water and the rate of temperature increase, and the yield of the active ingredient is improved to 20% or more.
そして、加熱加圧処理する際の加熱温度は、85℃以下の場合は有効物質が極端に少なく、150℃以上にすると液が褐変して刺激味を呈するので、85〜150℃が望ましく、また、加熱加圧処理はオートクレーブ、エクストルーダ、及び高圧加熱管式反応器の内の少なくとも一つの機器を用いて行うことが望ましい。 And the heating temperature at the time of heating and pressurizing treatment is desirably 85 to 150 ° C because the effective substance is extremely small when it is 85 ° C or less, and when it is 150 ° C or more, the liquid browns and exhibits a stimulating taste. The heating and pressurizing treatment is preferably performed using at least one of an autoclave, an extruder, and a high-pressure heating tube reactor.
以下、本発明のオカラの処理方法を具体的に説明する。 The okara processing method of the present invention will be specifically described below.
原料としてのオカラは、例えば、豆乳を絞った後の生の状態のオカラ、又は、一旦冷凍させてその後解凍したオカラ、或いは、乾燥オカラを使用する。そして、これらオカラに所定の水を加えて、例えば、オートクレーブ、エクストルーダー、パイプリアクター等の高圧加熱管式反応器等の装置に投入する。そして、所定加熱温度まで迅速に昇温する。 For example, raw okara after squeezing soy milk, okara once frozen and then thawed, or dried okara is used as the raw material. Then, predetermined water is added to these okaras, and the resulting water is put into an apparatus such as a high-pressure heating tube reactor such as an autoclave, an extruder or a pipe reactor. And it heats up rapidly to predetermined heating temperature.
加熱加圧処理の条件は、この処理によって豆類の細胞がばらばらになることが必要であるため、例えば、温度85〜150℃の範囲、圧力1KPa〜3MPaの範囲、時間10〜180分間の範囲であることが望ましい。 The heat and pressure treatment conditions require that the cells of beans be separated by this treatment. For example, the temperature ranges from 85 to 150 ° C., the pressure ranges from 1 KPa to 3 MPa, and the time ranges from 10 to 180 minutes. It is desirable to be.
所定時間加熱加圧された被処理物は、装置から取り出され濾布の袋に入れられた後、加圧圧搾され有効成分が回収される。 The object to be treated which has been heated and pressurized for a predetermined time is taken out from the apparatus and placed in a filter cloth bag, and then pressed and compressed to recover the active ingredient.
含水率82%のオカラ30kgを上記K値が0.35になるように水を加えてオートクレーブに入れ、密閉状態で常温(約20℃)から120℃までを20分で昇温した。10分間処理し、その後、直ちに降温させ、常温まで冷却できたときに被処理物をオートクレーブから取り出し、濾布の袋に入れて、加圧圧搾して液体成分を回収した。黄色の粘性液体が得られた。上記収率は、25.2%であった。この回収した粘性液を腕に塗ると保湿性のあるシットリした感じであった。回収液の固形分濃度は3%であった。 30 kg of Okara with a moisture content of 82% was added with water so that the K value was 0.35 and placed in an autoclave, and the temperature was raised from room temperature (about 20 ° C.) to 120 ° C. in 20 minutes in a sealed state. After the treatment for 10 minutes, the temperature was immediately lowered, and when it was cooled to room temperature, the object to be treated was taken out from the autoclave, put into a bag of filter cloth, and pressed to recover the liquid component. A yellow viscous liquid was obtained. The yield was 25.2%. When this recovered viscous liquid was applied to the arm, it felt a tight feeling with moisture retention. The solid concentration of the recovered liquid was 3%.
実施例1において、昇温時間を30分にして、他の条件は変えずに処理を行った。黄色の粘性液体が得られた。上記収率は、24.2%であった。この回収した粘性液を腕に塗ると保湿性のあるシットリした感じであった。この粘性液体の固形分濃度は3%であった。 In Example 1, the temperature was raised to 30 minutes and the other conditions were not changed. A yellow viscous liquid was obtained. The yield was 24.2%. When this recovered viscous liquid was applied to the arm, it felt a tight feeling with moisture retention. The solid content concentration of this viscous liquid was 3%.
実施例1においてK値を0.05として、他の条件は変えずに処理を行った。処理後希薄な極く淡い黄色の液体が回収された。収率は0.24であったが、腕に塗っても保湿性(シットリ感)は感じられなかった。回収液の固形分濃度は0.3%しかなく、増粘性や保湿性などの効能が感じられなかった。 In Example 1, the K value was set to 0.05, and the treatment was performed without changing other conditions. A dilute very pale yellow liquid was recovered after treatment. The yield was 0.24, but no moisturizing property (tight feeling) was felt even when applied to the arm. The solid content concentration of the recovered liquid was only 0.3%, and effects such as thickening and moisture retention were not felt.
実施例1においてK値を0.9として、他の条件は変えずに処理を行った。処理後、実施例1と同様の黄色の粘性液体が得られたが、収率は0.1しか得られなかった。 In Example 1, the K value was set to 0.9, and the processing was performed without changing other conditions. After the treatment, a yellow viscous liquid similar to Example 1 was obtained, but the yield was only 0.1.
実施例1において120℃までの昇温を50分かけて行い、他の条件は変えずに処理を行った。処理後、渇色の液体が得られた。収率は0.18であった。回収液が褐色に着色したのは、糖質やタンパク質が熱により変性させられたものと推定される。この回収液は褐色に着色しており、商品価値のないものであった。
In Example 1, the temperature was raised to 120 ° C. over 50 minutes, and the treatment was performed without changing other conditions. After processing, a deeply colored liquid was obtained. The yield was 0.18. It is presumed that the recovered liquid was colored brown because the sugars and proteins were denatured by heat. This recovered liquid was colored brown and had no commercial value.
Claims (3)
(1)処理前のオカラに次の条件に合うように水を添加する。
K=x/(x・w+W) 但し、0.1≦K≦0.8
K:定数 x:原料オカラの重量 w:原料オカラの含水率 W:添加水重量
(2)所定加熱温度までの昇温時間:40分以内 A method for treating okara, which comprises subjecting okara to water and pressurizing to squeeze and exude soluble components of okara under the following conditions.
(1) Add water to the unprocessed okara so as to meet the following conditions.
K = x / (x · w + W) where 0.1 ≦ K ≦ 0.8
K: Constant x: Weight of raw material okara w: Moisture content of raw material Okara W: Weight of added water
(2) Temperature rise time to the specified heating temperature: within 40 minutes
The processing method of the okara of Claim 1 or 2 which performs the said heating-pressing process using at least 1 apparatus among an autoclave, an extruder, and a high-pressure heating tube type reactor.
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Cited By (1)
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KR101150977B1 (en) | 2011-06-16 | 2012-06-08 | 채수동 | Manufacturing method of high pressure supplementary feed stuff and supplementary feed stuff using the same |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101150977B1 (en) | 2011-06-16 | 2012-06-08 | 채수동 | Manufacturing method of high pressure supplementary feed stuff and supplementary feed stuff using the same |
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