JPS5871855A - Improving method for texture of soybean fibrous food material - Google Patents

Abstract

PURPOSE:To obtain a soybean fibrous food material having improved texture, by treating the soybean fibrous food material containing a soybean protein denaturation promoting substance with an organic acid at <=5pH. CONSTITUTION:Whole soybeans or defatted soybeans are adjusted to 30-60wt% moisture content, and then ground in a colloid mill. 0.2-2wt% any one or two or more of a calcium salt, e.g. calcium chloride, calcium sulfate or calcium carbonate, a magnesium salt, e.g. magnesium sulfate, an aluminum salt, e.g. alum, and glucono-delta-lactone, are mixed with the resultant ground soybean powder. The resultant mixture is then passed through a small gap between two grinding disks rotating at a high speed and ground to form a fibrous material. The resultant fibrous material is dipped in blanched or sprinkled with a solution of an organic acid, e.g. citric or malic acid, at <=5pH, or allowed to stand in an atmosphere of evaporated acetic acid to improve the texture of the soybean fibrous food material.

Description

【発明の詳細な説明】 本発明は、丸大豆あるいは脱脂大豆を使用してできる大
豆繊維状食品素材のテクスチャーの改良に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to improving the texture of soybean fibrous food materials made using whole soybeans or defatted soybeans.

本出願人は、豆類等を原材料として、外観が繊維状であ
り、適尚な弾力と肉のようなテクスチャーを有し、この
食品素材を乾燥しても、乾燥物は水や湯で簡単に原形に
戻り、形状が崩れることが全くなく、元の弾力及び肉様
テクスチャーを呈する繊維状食品素材を製造する方法を
開発し、特願昭５１−１５８３５９号（特公昭５６−９
０９９号）として提案している（以下先行発明とする）
。The applicant has developed a food material that uses beans and the like as raw materials, has a fibrous appearance, has appropriate elasticity and a meat-like texture, and even if this food material is dried, the dried product can be easily mixed with water or hot water. We have developed a method for producing a fibrous food material that returns to its original shape, does not lose its shape at all, exhibits its original elasticity and meat-like texture, and has published Japanese Patent Application No. 51-158359
No. 099) (hereinafter referred to as the prior invention)
.

この提案に係る方法は、例えば丸大豆を原粒のまま水に
浸漬し、適度な水分（含水分３０〜６０ｗｔ％）を含ま
せてから短時間丸大豆ごと加熱処理し、トリプシンイン
ヒビターやりボキシゲナーゼの失活を行なわしめ、大豆
臭の除去や大ｑの持つ、いやな風味を除去すると同時に
丸大豆の状態のままで、加熱による適度な蛋白変性を行
なわせておき、必要に応じて脱皮し、その含有水分を調
節してから丸大豆のまま高速回転しているコロイドミル
の二枚の砥石板の非常に小さな間隙（望ましくは０．０
２〜０．２Ｗ程度）を通過させることを特徴とするもの
であり、製造した大豆繊維素材はそれ自身テクスチャー
を有し、利用する食品によっては充分な歯ごたえを呈す
るが、対象とする食品あるいは調理の仕方によっては、
これ自身のもつ歯ごたえよりも硬いものを必要とする場
合もある。そこで本発発明者は　これ等の問題を解決し
、この大豆繊維素材の応用範囲を拡大すべく研究を重ね
た結果以下に述べる様な方法を開発した。The proposed method involves, for example, soaking whole soybeans in water as whole grains, adding an appropriate amount of moisture (water content 30 to 60 wt%), and then heat-treating the whole soybean for a short period of time. The soybeans are deactivated to remove the odor of soybeans and the unpleasant flavor of large q. At the same time, the whole soybeans are kept in their whole state and subjected to appropriate protein denaturation by heating, and if necessary, they are dehulled. After adjusting the moisture content, there is a very small gap (preferably 0.0
The soybean fiber material produced has its own texture and has sufficient chewiness depending on the food to be used. Depending on the method,
You may need something harder than its own texture. Therefore, the inventor of the present invention has conducted repeated research to solve these problems and expand the range of applications of this soybean fiber material, and has developed the method described below.

その先ず第一は丸大豆あるいは脱脂大豆を原料として上
述の方法で大豆繊維素材を製造した場合、２０℃の水で
もどした場合のテクスチャーを仮りに１００とすると、
７５℃の湯でもどした場合のテクスチャーが約５０〜６
０まで低くなり煮沸した場合は時間にもよるが３０前後
まで低くなってしまうことになる。そこで本発明では、
水もどしの場合も湯もどしの場合もテクスチャーの変化
が出来るだけ少ない方法を検討した。このように大豆繊
維素材が湯水で加熱することによって、やわらかくなる
理由としては充分な蛋白変性が行なわれていないため、
これを湯水に浸漬した場合に大豆中の可溶成分と共に未
変性蛋白がとけ出したり、あるいは未変性蛋白の親水性
が大きいためやわらかくなるためと考えられるから加熱
によって大豆蛋白変性を促進する様なものを、轍維化　
加工処理を施すに際して混ぜ込み、上述の方法によって
同様に大豆繊維素材を製造し、これを７５℃で煮沸して
そのテクスチャーを測定したところ、前述先行発明方法
により得られた例と比較して有意差が認められた。First of all, if a soybean fiber material is manufactured using the above-mentioned method using whole soybeans or defatted soybeans as a raw material, the texture when reconstituted with 20℃ water is assumed to be 100.
The texture when reconstituted with 75℃ water is approximately 50~6.
If the temperature drops to 0 and you boil it, it will drop to around 30, depending on the time. Therefore, in the present invention,
We considered a method that minimizes the change in texture in both cases of reconstitution and reconstitution. The reason why soybean fiber material becomes soft when heated with hot water is that the protein is not denatured sufficiently.
When this is soaked in hot water, the undenatured protein dissolves together with the soluble components in the soybean, or the undenatured protein becomes soft due to its high hydrophilicity, so heating may accelerate the denaturation of the soybean protein. Turn things into ruts
A soybean fiber material was produced in the same manner by the above-mentioned method, and the texture was measured by boiling it at 75°C. A difference was observed.

この大豆蛋白変性を促進するものとして、塩化力ルシュ
ウム、硫酸カルシュラム、炭酸力ルシュウム、硫酸マグ
ネシュウム、みょうばん、グルコノデルタラクトン等の
各種についてｏｑｂ〜３チの間で添加量を変え実験をく
り返した。As a substance that promotes soybean protein denaturation, experiments were repeated with various additive amounts ranging from 0.0 qb to 3 oz., such as lucium chloride, calcium sulfate, lucium carbonate, magnesium sulfate, alum, and glucono-delta-lactone.

上記の各種添加剤では塩化カルシュラムが一番効果的で
あり、コスト的にも比較的安価である０硫酸力ルシユウ
ム、炭酸カルシュラム、硫酸マグネシュウムはほとんど
同程度の効・果であり、同量では塩カルより効果は少な
かった。みょうばんは塩カルと同程度の効果は期待出来
るがコスト的には塩カルの方が安価である拳と金層塩が
食品中に存在する事は必ずしも良くないので総合的判断
にたてば塩化カルシュラムが好ましいと考えられる。グ
ルコノデルタラクトンも効果は塩カルより多少強い傾向
があり、特に低濃度、例えば０．４％程度ではグルコノ
ブフタラクトンの方が効果的に作用するが、１１１〜２
−の濃度にな′ると、絶対的硬さの値に於いて塩カルの
方が縄くなる。したがって必要とされる硬さによって、
上記添加物を変えたり瞳を変え０たりすれば自由に硬さ
を変える拳が出来る。しかし上記添加物の場合、２０℃
前後での湯もどしの場合では無添加と殆んど同じ硬さで
あり、加熱した場合のみ、もとの硬さを維持するか、も
しくは塩カルの１％〜２チ添加の場合では２０℃の硬さ
よりも７５℃以上で湯もどしした方が多少硬くなる場合
もあるが、本質的な硬さを変えるものではない。グルコ
ノデルタ、ラクト／の場合は２０℃での湯もどしでも無
添加の物に比べ多少硬い程度である。Of the various additives listed above, calcilum chloride is the most effective, and calcium sulfate, calcilum carbonate, and magnesium sulfate, which are relatively inexpensive, have almost the same effects and It was less effective than Cal. Alum can be expected to have the same effect as salt chloride, but salt chloride is cheaper in terms of cost. It is not necessarily good for chlorine salt to be present in food, so from a comprehensive judgment, chloride salt is less expensive. Calsulam is considered preferred. Glucono delta lactone also tends to have a somewhat stronger effect than Cal salt, and gluconobphthalactone is more effective at low concentrations, for example around 0.4%, but 111-2
When the concentration is -, the absolute hardness value of salt calcium becomes higher. Therefore, depending on the required hardness,
By changing the additives mentioned above, changing the eyes, and setting it to 0, you can freely change the hardness of your fist. However, in the case of the above additives, 20℃
In the case of reheating before and after, the hardness is almost the same as without additives, and only when heated, the original hardness is maintained, or in the case of adding 1% to 2 chloride salt, the hardness is 20℃ Although it may become a little harder when reheated at 75°C or above, it does not change the essential hardness. In the case of Gluconodelta and Lacto/, even when reconstituted in hot water at 20°C, they are slightly harder than those without additives.

次に前記大豆繊維素材の絶対的な硬さく２０℃の水もど
しの時の硬−さを基準として考えた）を上げる方法につ
いても検討をくり返したところ、以下に述べる様な方法
が一番すぐれている争を見出した。すなわち、上述の方
法によって丸大豆あるいは脱脂大豆から作った大豆繊維
素材をＰＨ５以下の有機＃（クエン酸、リンゴ酸、乳酸
、酢酸ｅｔｃ）溶液、あるいはマツキルパン緩衝緻等に
浸漬、あるいはブランチング、あるいは撒布する。この
様な処理をしてから余分な水を切り、後乾燥する。この
様な処理をほどこしたものは、２０℃の湯もどししたも
のでも、無処理のものに比べ１．７倍以上の硬さを示し
た。大豆繊維素材そのものがかなり強い＊債作用を待っ
ているから、酸溶液処理する場合は、ｐＨＶｉ出来るだ
け低い方が良いが、普通りエン噌でもＰ）１２位までが
限界であるから、例えばクエン酸溶液であれば、この２
〜５チ溶液の中に直接浸漬する、あるいはブランチング
もしくは撒布するのが一番効果的であり、緩衝液でＰ）
ｌを調整したりあるいは濃度を調整してＰＨを４〜５位
にした場合はもちろん硬くする効果はあるが、無処理の
ものに比べて１．２〜１．３倍位のものであり、硬くす
る効果は必ずしも良いとはいえない。またこの方式で考
慮しなければならない点として、浸漬中に可溶性成分が
抜は出し、クエンｒＩＮ２１溶准で１０分浸漬した場合
でも全同型分の約２０チ前後がロスしてしまう事がある
。可溶性成分の殆んどが糖類であね、この大豆繊維素材
から＊ａを除去したい場合等は好都合であるが、もとも
と大豆繊維素材の製造である上述先行発明はこうした夾
雑物をすべて含んだ状態で強い繊維状−組絨物を作る事
がｍ来るものである事を考え、また大豆中の可溶性の糖
類も食品として充分栄養的評価の出来るものも多いから
、浸漬やブランチングする方法は硬い繊維を作る方法と
しては決して悪くはないが、原料のロスを考えると必ず
しも好ましいとはいえない。その点必要最少限の上記有
機酸溶液を撒布する方法は比較的良いが、多量に処理す
る場合撒布むら等が生ずることがある点にやや難点はあ
るが、今までのべてきた方法の中では一番現実的ですぐ
れた方法である。また本発明者は仁の方法を更に効果的
に機能させる方法はないか研宜を進めたところ次の方法
がすべての点で一番すぐれている事を見出した。すなわ
ち酢酸は非常に揮発性の・所い酸であり、この揮発性を
利用して密閉した部室に酢酸を置き、必９ＩＫ応じて部
屋内の空気を循環させて、酢酸を含んだ雰囲気とし、そ
の中にあらかじめ製造しである大豆繊維を（乾ｅ＃：Ａ
ｎでも、Ｉ！ｉ燥後でも良い）その中にある時間域（Ｈ
しておくようＫすると、上記有機酸溶液に浸漬する以上
の硬さを得る事が出来た。酢酸の唇合の欠点はそのＫお
いであり、かなり強いにお・いがつくから、酢酸処理の
済んだ試料にしばらく風を強制的にあてて余分な酢酸を
追い出してから袋詰めすればにおいもなく、ロスもセロ
となり、硬さも充分出せる方法として一番頃ましい方法
であった。しかもある一定の量の酢酸が大σ繊維に吸着
されてしまうと、それ以上たとえ長時間、酢酸の雰囲気
中に放置しておいても変化がないので管理上でも非常に
楽であるという利点もある□ 以上述べたことより既に明らかなように、本発明の要旨
とするところは、丸大豆又は脱脂大兄を原料とし、その
含水分を３０〜５　Ｑ　ｗｔチの範囲に調整してこれを
コロイドミルで琴粋して得る大←稙維状の食品素材中に
、塩化カルシュラム、硫酸力ルシュウム、炭酸力ルシュ
クム等（Ｄｉｙｈ’ｉｚ’）ムｉｌ　ｍ（’Ｉｋマグネ
シュ９ム等ノマノマグネシユウム−ょうばん等のアルミ
ニュウム塩、ダルコノテルタラクト／のいずれかを単独
又は２橿以上混合して０．２〜２　ｗｔチの範囲で混入
させることを％像とする大豆繊維状食品素材のテクスチ
ャー改良法にあり、更にこのようにして得られた大豆繊
維状素材を、ＰＨ５以下の有殴酸嬉液を用いて浸漬、ブ
ランチング又は散布の゛いずれかの処理をし、あるいは
揮発酢酸雰囲気中に放置することを待畝とする大豆繊維
素材のテクスチャー改良法にある。Next, we repeatedly considered ways to increase the absolute hardness of the soybean fiber material (considered based on the hardness when rehydrated at 20°C), and found that the method described below was the best. I found a conflict. That is, the soybean fiber material made from whole soybeans or defatted soybeans by the above method is immersed in an organic #(citric acid, malic acid, lactic acid, acetic acid, etc.) solution with a pH of 5 or less, pine kil bread buffer, etc., or blanched, or Distribute. After this treatment, remove excess water and dry. Those treated in this way were 1.7 times harder than untreated ones, even after being rehydrated in hot water at 20°C. The soybean fiber material itself is quite strong*, so when treating it with an acid solution, it is better to keep the pHVi as low as possible. If it is an acid solution, this 2
It is most effective to directly immerse, blanche or spread in a buffer solution.
Of course, if the pH is adjusted to 4 to 5 by adjusting the l or the concentration, it will have the effect of making it harder, but it will be about 1.2 to 1.3 times harder than the untreated one. The effect of hardening is not necessarily good. Another point that must be taken into consideration with this method is that soluble components are extracted during soaking, and even if soaked for 10 minutes in quench rIN21 solution, about 20 units of the same type will be lost. Most of the soluble components are sugars, which is convenient when you want to remove *a from this soybean fiber material, but the above-mentioned prior invention, which was originally for the production of soybean fiber material, contained all of these impurities. Considering that soybeans tend to form a strong fibrous structure, and many of the soluble sugars in soybeans can be nutritionally evaluated as food, soaking and blanching are difficult methods. Although this is not a bad method for producing fibers, it is not necessarily preferable considering the loss of raw materials. In that respect, the method of spraying the minimum amount of organic acid solution mentioned above is relatively good, but it has some drawbacks in that uneven spraying may occur when a large amount is treated, but among the methods described so far, This is the most practical and excellent method. Further, the present inventor conducted research to see if there was a way to make Jin's method function even more effectively, and found that the following method was the best in all respects. In other words, acetic acid is a very volatile acid, and taking advantage of this volatility, acetic acid is placed in a sealed room, and the air in the room is circulated according to the 9IK to create an atmosphere containing acetic acid. In it, pre-manufactured soybean fiber (dry e#:A
n But I! The time range (H
By keeping it at a temperature of 100°C, it was possible to obtain a hardness greater than that obtained by immersing it in the organic acid solution. The disadvantage of acetic acid is its K odor, which gives off a fairly strong odor, so if you forcefully expose the sample that has been treated with acetic acid to air for a while to drive out the excess acetic acid and then pack it into a bag, you can eliminate the odor. This was the least expensive method to obtain enough hardness, and the loss was also zero. Moreover, once a certain amount of acetic acid has been adsorbed to the large σ fibers, there is no change even if the fibers are left in an acetic acid atmosphere for a long time, making management very easy. □ As is already clear from the above, the gist of the present invention is to use whole soybeans or defatted soybeans as raw materials, adjust the water content to a range of 30 to 5 Qwt, and turn them into colloids. In the large fibrous food material obtained by milling, there are minerals such as calcium chloride, sulfuric acid, carbonic acid, etc. Texture of soybean fibrous food material based on mixing either aluminum salt such as alum or dalconotertalact alone or in a mixture of 2 or more in the range of 0.2 to 2 wt. The soybean fibrous material obtained in this way is further treated by soaking, blanching, or spraying using an acidic acid solution with a pH of 5 or less, or in an atmosphere of volatile acetic acid. The method is to improve the texture of soybean fiber material by leaving it in the ridges.

以下実施例をもって本発明を説明するが、本発明の要旨
はこの実施例に限定されるものではない事は当然である
。The present invention will be explained below with reference to Examples, but it is obvious that the gist of the present invention is not limited to these Examples.

実暢例１ ５　Ｋｆの丸大豆を洗浄後、水分約５０４になるように
水で浸漬し、無水塩カル７０９を約１５０−め水にとか
しておき、大豆と共にチョッパーにかけてから、微小間
隙を保って高速回転する２枚の砥石盤の間を通過させて
摩砕し、繊維状素材とした後、水分約１３１前後になる
まで乾燥し、製品約５に４を得た。この製品を２０℃お
よび７５℃の水および湯に３０分もどしてから水を切り
、チフスチョロメーターで測定した結果は下表の様であ
った。Practical Example 1 After washing 5 Kf whole soybeans, soak them in water to a moisture content of approximately 504 kg, dissolve anhydrous salt Cal 709 in approximately 150 m water, and put the soybeans through a chopper together with the soybeans, maintaining minute gaps. The material was ground by passing between two grindstones rotating at high speed to form a fibrous material, and then dried until the moisture content was around 131 to obtain a product with a rating of about 5 to 4. This product was soaked in water and hot water at 20°C and 75°C for 30 minutes, then drained and measured with a typhoid scholometer.The results are shown in the table below.

実施例２ ５Ｋｇの丸大豆を実施例１と同様に処理し、実施例１の
塩化力ルシュウムの代りにＧ、Ｄ几を４０２大豆によく
まぶしてから同様に繊維状素材とした後水分を約１３ｔ
ｓ前後になるまで乾燥し約５Ｋｆの製品を得た。この製
品を２０℃および７５℃の水および湯に３０分もどして
から水を切り、チフスチョロメーターで測定した結果は
下表の様であった。Example 2 5 kg of whole soybeans were treated in the same manner as in Example 1, and the 402 soybeans were thoroughly sprinkled with G and D in place of the Lucium chloride in Example 1, and then made into a fibrous material in the same manner, and the moisture was removed to approx. 13t
The product was dried until it reached approximately 5 Kf. This product was soaked in water and hot water at 20°C and 75°C for 30 minutes, then drained and measured with a typhoid scholometer.The results are shown in the table below.

実施例３〜 ５Ｋｆの丸大豆を実施例１と同様に処理し、これに実施
例１の塩化カルシウムに代え硫酸カルシュラム１００ｆ
を２００Ｍｔの水によく分散させておき、大豆と共にチ
ョッパーにかけてから同様に繊維状素材としてから、水
分１３−前後になる様乾燥し製品約５に４を得た。Examples 3 to 5Kf of whole soybeans were treated in the same manner as in Example 1, and 100f of calcium sulfate was added to the soybeans in place of calcium chloride in Example 1.
The material was well dispersed in 200 Mt of water, passed through a chopper together with soybeans, made into a fibrous material in the same manner, and dried to a moisture content of around 13 to obtain a product of about 5 to 4.

実施例４ ５時の丸大豆を実施例１と同様に処理し、そのまま同様
に繊維状に成形したものを、そのままあらかじめ準備し
ておいたクエン＃Ｒ２％酵液１０を中に５分浸漬した抜
水を切り、水分１’３％前後まで乾燥してから測定サン
プルとした。Example 4 Whole soybeans at 5 o'clock were treated in the same manner as in Example 1, and formed into fibers in the same manner as in Example 1. The soybeans were immersed in 2% Quen #R 2% fermentation liquid 10 prepared in advance for 5 minutes. The water was drained off and the sample was dried to a moisture content of around 1'3%, and then used as a measurement sample.

実施例５ 実施例４と同様にして作った大豆繊維を、あらかじめ底
部に酢酸を満たし九デシケーター中に入れ３時間放置後
とり出し、乾燥し水分約１３−の製品約５Ｋｆを得た。Example 5 Soybean fibers prepared in the same manner as in Example 4 were placed in a desiccator whose bottom was filled with acetic acid in advance, and left to stand for 3 hours, then taken out and dried to obtain a product of about 5Kf with a moisture content of about 13.

このサンプルを６１１１定サンプルとした。This sample was designated as the 6111 constant sample.

実施例６ 実施例５で作ったサンプルを、あらかじめ水分１３％前
後になるまで乾燥した物を実施例５と同様にデシケータ
−中で一夜（約１２時間）放置してから、七ン風機で約
１０分酢酸を放散させた物を測定サンプルとした０Example 6 The sample prepared in Example 5 was dried to a moisture content of around 13%, left in a desiccator overnight (about 12 hours) in the same way as in Example 5, and dried in a seven-air blower for about 12 hours. The measurement sample was the one in which acetic acid was diffused for 10 minutes.

Claims (1)

【特許請求の範囲】 １　丸大豆又は脱脂大豆を原料とし、その含水分を３０
〜６０　Ｗｔｌの範囲に調整してこれをコロイドミルで
摩粋して得る大豆繊維状の食品素材中に％塩化カルムウ
ム、硫酸カルシュラム、炭酸カルシュラム等のカルシュ
ラム塩、硫酸マグネシュウム等のマグネシュウム塩、み
ょうばん等のアルミニュウム塩、グルコノデルタラクト
ンのいずれかを単独又は２種以上混合して０．２〜２　
ｗｔ［の範囲で混入させることを特徴とする大豆繊維状
食品素材のテクスチャー改良法。 ２　丸大豆又は脱脂大豆を原料とし、その含水分を３０
〜６０　Ｗｔｌの範囲に調整して、これをコロイドミル
で摩粋して得る大豆繊維状の食品素材中に、塩化カルシ
ュラム、億酸カルシュウム、炭酸カルシュラム等のカル
シュラム塩、硫酸マグネシュウム等のマグネシュウム塩
、みょうばん等のアルミニュウム塩、グルコノデルタラ
クトンのいずれかを単独又は２種以上混合して０．２〜
２　ｗｔＪの範囲で混入させ、更にこの食品素材を、Ｐ
）１５以下の有機酸溶液に上り浸漬、プラン′ト、ダ又
は散布の処理をし、あるいは揮発酢膚疼囲気中に放置す
ることを特徴とする大豆繊維状食品素材のテクスチャー
改良法。[Claims] 1. Whole soybeans or defatted soybeans are used as raw materials, and the moisture content is 30%.
Calcium salts such as calcium chloride, calcium sulfate, calcium carbonate, magnesium salts such as magnesium sulfate, alum, etc. are added to the soybean fibrous food material obtained by adjusting the content to a range of ~60 Wtl and grinding it with a colloid mill. Aluminum salt or glucono delta lactone alone or in combination of two or more of 0.2 to 2
A method for improving the texture of a soybean fibrous food material, characterized by mixing it in a range of wt. 2 Whole soybeans or defatted soybeans are used as raw materials, and the moisture content is reduced to 30%.
Calcium salts such as calcium chloride, calcium chloride, and calcium carbonate, magnesium salts such as magnesium sulfate, etc. Aluminum salt such as alum or glucono delta lactone alone or in combination of two or more to 0.2~
2 wtJ, and further this food material is mixed with P
) A method for improving the texture of a soybean fibrous food material, which is characterized by subjecting it to dipping, plating, or spraying in an organic acid solution of 15 or less, or leaving it in an atmosphere surrounded by volatile vinegar.