JPS5889154A - Texture improvement in soybean fibrous food material - Google Patents

Abstract

PURPOSE:A ground fibrous food material from soybean is treated with an organic acid solution of less than 5 pH to improve its texture. CONSTITUTION:Raw soybeans or defatted soybeans are used as a starting material and the water content is controlled in a range 30-60wt%, then they are ground by means of a colloid mill to prepare a soybean fibrous food material. Then, the product is treated with an organic acid of less than 5 pH such as citric acid, malic acid, lactic acid or acetic acid by dipping, blanching, or spraying or by standing it in an atmosphere of vaporized acetic acid.

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、適当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、形状が崩れることか全くなく、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、％朝間５１−１５８３５９号（％公開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 reshaped with water or hot water. We have developed a method for producing a fibrous food material that does not lose its shape at all and exhibits its original elasticity and meat-like texture.
No. 099) (hereinafter referred to as the prior invention)
.

こめ提案に係る方法は、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３０〜６０　ｗｔｓ　）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
インヒビターやりポキシゲナーゼの失活を行なわしめ、
大豆臭の除去や大豆の待つ、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１／Ｊ（望ま
しくは０．０２〜０．２Ｗ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、これ自身の屯つ歯ご九えよりも硬いものを
必要とする場合もある。そこで本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
究を重ね九〇その一つの課題は、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９
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５０〜６ｏ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ということ
である。そこで本発明者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。The method related to Kome's proposal is, for example, by soaking whole soybeans as whole grains in water, adding an appropriate amount of moisture (water content 30 to 60 wts), and then heating the whole soybeans for a short period of time to inject trypsin inhibitors or poxygenase. cause deactivation,
At the same time, the soybean odor and unpleasant soybean flavor are removed, and at the same time, the whole soybean is heated to undergo appropriate protein denaturation, and if necessary, the skin is removed and the moisture content is adjusted. After that, the whole soybeans are passed through a very small space of 1/J (preferably about 0.02 to 0.2 W) between two grindstone plates of a colloid mill rotating at high speed. The manufactured soybean fiber material itself has a texture and may be chewy enough depending on the food it is used in, but depending on the target food or cooking method, it may have a texture that is harder than the soybean fiber material itself. may be required. Therefore, the present inventor has carried out research in order to solve these problems and expand the scope of application of this soybean fiber material.90One of the challenges was to produce soybean fibers using the above-mentioned method using whole soybeans or defatted soybeans as raw materials. When the material is manufactured, the texture when reconstituted with 20℃ water is temporarily 9.
If it is 100 degrees, the texture will be as low as about 50 to 6 degrees when reconstituted with hot water at 75 degrees Celsius, and it will be as low as around 30 degrees when boiled, depending on the time. Therefore, the present inventor investigated a method that causes as little change in texture as possible in both cases of reconstitution and reconstitution.

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、砿維化の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。The reason why soybean fiber material becomes soft when heated in hot water is that sufficient protein denaturation has not been carried out, and when it is immersed in hot water, undenatured protein is lost along with the soluble components of the soybean. This is thought to be due to the undenatured protein becoming soft due to its high hydrophilicity, so a substance that promotes soybean protein denaturation by heating is mixed in during the process of turning the soybean into fibers, and the above-mentioned method is used. When a soybean fiber material was produced in the same manner and its texture was measured by boiling it at 75° C., a significant difference was observed compared to the example obtained by the above-mentioned prior invention method.

この大豆蛋白変性を促進する鳴のとして、塩化力ルシュ
ウム、硫酸カルシュラム、炭酸力ルシュウム、減酸マグ
ネシュウム、みょウハン、グルコノデルタラクトン等の
各種についてｏチル３％の間で賂加量を変え実験をくり
返した。As additives that promote this soybean protein denaturation, the addition amount of various substances such as lucium chloride, calcilum sulfate, lucium carbonate, reduced magnesium, myohan, and glucono delta lactone was varied between 3% and 3%. The experiment was repeated.

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。Among the various additives mentioned above, calcium chloride is the most effective and is relatively inexpensive.

ｆＪＩＬＭ１１１Ｍカルシュラムルシュウム、硫酸マグ
ネシュウムはほとんど同程闇の効果であり、開瞼でＶｉ
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
安価である事と金層塩が食品中に存在する事は必すしも
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。グルコノデルタラフ）７４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、１％〜２チの濃度になると、絶対的硬さ
の値に於いて塩カルの方が高くなる。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、量を変えた
りすれば自由に硬さを変える事が出来る。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６９、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１１〜２１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ンの場合は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。fJILM111M calcium sulfate and magnesium sulfate have almost the same dark effect, and Vi
It was less effective than salt calcium. Alum can be expected to have the same effect as salt calcium, but in terms of cost, salt calcium is cheaper, and the presence of gold layer salt in food is not necessarily good, so please make a comprehensive judgment. Calsulam chloride is considered to be preferable. Gluconodelta Trough) 74 effect tends to be somewhat stronger than salt Cal, especially at low concentrations, e.g.
．． At a concentration of about 4%, gluconobphthalactone acts more effectively, but at a concentration of 1% to 2%, salt cal has a higher absolute hardness value. Therefore, the hardness can be freely changed by changing the above-mentioned additives or changing the amount depending on the required hardness. However, in the case of the above additives, when reconstituted in hot water at around 20℃, the hardness is almost the same as without additives, 69, and only when heated, the original hardness is maintained, or 11 to 21 In the case of additives, the hardness may be slightly harder when rehydrated at 75°C or higher than at 20°C, but this does not change the essential hardness. In the case of glucono delta-lactone, even when reconstituted in hot water at 20°C, it is still a little harder than the product without additives.

また、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拳を見出した。In addition, we repeatedly considered ways to increase the absolute hardness of the soybean fiber material (considered based on the hardness when rehydrated at 20℃), and found that the method described below was the best. I found a fist.

すなわち、上述の先行発明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以下の有機酸
（クエン酸、リンゴ酸、乳酸ｇｙ　Ｈｅｔｃ　）　溶液
あるいはマツキルノくン緩衝液等に浸漬あるいはブラン
チングあるいは撒布する。That is, a soybean fiber material made from whole soybeans or defatted soybeans by the above-mentioned prior invention method is immersed or blanched in an organic acid (citric acid, malic acid, lactic acid) solution with a pH of 5 or less or a matsukirno-kun buffer solution, or the like. Distribute.

この様な処理をしてから余分な水を切り、後乾燥する。After this treatment, remove excess water and dry.

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、かなり強い緩衝作用
を持っているから、酸溶液処理する場合はＴｉＨは出来
るだけ低い方が良いが、普通、クエン酸でもｐＨ２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％溶液の中に直接浸漬する、あるいはブランチ
ング、４しくは撒布するのが一番効果的であり緩衝液で
ｐＨを調整したり、あるいは濃度を１ｉ１整してｐＩＬ
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言えない。またこ
の方ぺで考慮しな−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ａ２２ｑＩＪ溶液で１０
分浸漬した場合でも全固型分の約２０−前後がロスして
しまう事がある。可溶性成分の殆んが糖類であり、この
大豆繊維素材から糖類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織
物を作る事が出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
難点社あるが、今まで述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。また本発明者はこの方法を史
に効果的に機能させる方法はないか研究を進めたところ
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強い酸であり、この揮
発性を利用して密閉した部屋に酢酸を置き、必要に応じ
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（乾燥前
でも、乾燥後でも良い）その中にある時間放置しておく
↓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。酢酸の場合の欠点はそのにおいであ妙
、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、ロスもゼロとな抄、
硬さも充分出せる方法として一番望ましい方法であった
。しかもある一定の量の酢酸が大豆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０ 以上述べたことより既に明らかなように１本発明の要旨
とするところは丸大豆又は脱脂大豆を原料とし、その含
水分を３０〜５　Ｑ　ｗｔ％の範囲に、ｖＩ４整してこ
れをコロイドミルで摩砕して得る大豆繊維状の食品素材
を、ｐＨ，５以下の有機酸溶液により浸漬、ブランチン
グ又は撒布の処理をし、あるいは揮発酢酸雰囲気中に放
置することを特徴とする大豆繊維状食品素材のテクスチ
ャー改良法にある０ 勿論、本発明は前述した塩類等の銑加による大豆蛋白変
性の促進という方法を併せ用いるようにしてもよいこと
は当然である。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 has a fairly strong buffering effect, so when treating with an acid solution, it is better to keep the TiH content as low as possible, but normally the pH limit for citric acid is around 2, so for example, a citric acid solution If so, it is most effective to directly immerse it in this 2-5% solution, blanching it, or spraying it.Adjust the pH with a buffer solution, or adjust the concentration. pIL
Of course, if it is set to 4th or 5th place, there is a hardening effect, but it is about 1.2 to 1.3 times as hard as the untreated material, so the hardening effect cannot necessarily be said to be good. In addition, a point that must be taken into consideration in this process is that soluble components are extracted during soaking, and 10
Even when immersed for 30 minutes, about 20% of the total solids may be lost. Most of the soluble components are sugars, which is convenient when you want to remove sugars from this soybean fiber material, but the above-mentioned prior invention, which originally produced soybean fiber materials, did not produce strong fibers that contained all of these impurities. Soaking and blanching are by no means suitable methods for producing hard fibers, considering that soybeans can produce hard fibers, and many of the soluble sugars in soybeans can be nutritionally evaluated as foods. It's not bad, but it's not necessarily desirable considering the loss of raw materials. In that respect, the method of spraying the minimum necessary organic acid solution is relatively good, but it has some drawbacks in that uneven spraying may occur when treating a large amount, but among the methods described so far, This is the most practical and excellent method. The inventor of the present invention conducted research to see if there was a way to make this method work effectively, and found that the following method was the best in all respects. In other words, acetic acid is a highly volatile acid, and taking advantage of this volatility, acetic acid is placed in a sealed room, and the air in the room is circulated as necessary to create an atmosphere containing acetic acid. By leaving pre-prepared soybean fibers in it (either before or after drying) for a certain period of time, we were able to obtain a stiffness greater than that obtained by immersing them in the organic acid solution mentioned above. . The disadvantage of using acetic acid is that it has a strange, quite 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 in a bag, there will be no odor. Sho with zero loss,
This was the most desirable method as it provided sufficient hardness. Moreover, once a certain amount of acetic acid has been adsorbed to soybean fibers, there is no change even if the soybean fibers are left in an acetic acid atmosphere for an extended period of time, making it very easy to manage. 0 As is already clear from the above description, 1. 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 Q wt%, and then turn it into a colloid. A soybean fiber characterized in that a soybean fibrous food material obtained by grinding in a mill is soaked, blanched, or sprayed in an organic acid solution with a pH of 5 or less, or left in an atmosphere of volatile acetic acid. Of course, the present invention may be combined with the method of accelerating soybean protein denaturation by adding salts or the like as described above.

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ことは当然であ
る０ 比較例１ ５Ｋｆの丸大豆を洗浄後、水分的５０％になるように水
で浸漬し、無水塩カル７０９を約１５０−の水にとかし
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１３チ前後になるまで
乾燥し、製品約５−を得た。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. Comparative Example 1 After washing 5Kf whole soybeans, the water content was reduced to 50%. Dissolve anhydrous salt Cal 709 in water at a temperature of about 150 ml, put it in a chopper together with soybeans, and then pass it between two grinding wheels that rotate at high speed while maintaining a small gap to grind the fibers. After forming a shaped material, it was dried until the moisture content was about 13 cm to obtain a product of about 5.5 cm.

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また
結果は下表の様であった。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, and the results were as shown in the table below.

比較例２ ５騨の丸大豆を比較例１と同様に処理し、比較例１の塩
化カルシュラムの代りにＧ、Ｄ、Ｌを４０を大豆によく
まぶしてから、同様に繊維状素材とした後水分を約１３
係前後になるまで乾燥し約５に４の製品を得た。Comparative Example 2 5 whole soybeans were treated in the same manner as in Comparative Example 1, and 40 G, D, and L were sprinkled on the soybeans in place of the calcium chloride in Comparative Example 1, and the soybeans were made into a fibrous material in the same manner. Approximately 13% water
The product was dried until it became almost sticky, yielding a product with a grade of about 4 in 5.

この製品を２０℃および７５℃の水および湯ＶＣ，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Ｏ比較例３ ５Ｋｆの丸大豆を比較例１と同様に処理し、これに比較
例１の塩化カルシュラムに代え、硫酸力ルシュウム１０
０ｔを２００ｄの水によ〈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チ前後になる様乾燥し、製品的５に４を得た。This product is heated to 20°C and 75°C water and hot water VC, 30
The water was drained after reconstitution, and the results measured with a typhoid cholometer were as shown in the table below.Comparative Example 3 5Kf whole soybeans were treated in the same manner as Comparative Example 1, and added to calcium chloride of Comparative Example 1. Instead, Lucium sulfate 10
Disperse 0t in 200d of water, run it through a chopper with soybeans, and make it into a fibrous material in the same way.
It was dried to a moisture content of around 13%, giving a product quality of 5 to 4.

実施例１ ５〜の丸大豆を比較例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／＠　２　％溶液１０を中に５分浸漬した
抜水を切り、水分１３チ前後まで乾燥してから測定サン
プルとした。Example 1 Round soybeans from No. 5 to 5 were treated in the same manner as in Comparative Example 1 and formed into fibers in the same manner, and then immersed in Kueh/@2% solution 10 prepared in advance for 5 minutes. The water was drained off and the sample was dried to a moisture content of around 13 cm, and then used as a measurement sample.

実施例２ 実施例１と同様にして作った大豆繊維を、あらかじめ底
部に酢酸を満たしたデシケータ−中に入れ３時間放置後
とり出し、乾燥し水分的１３−の製品約５匂を得た。こ
のサンプルを測定サンプルとした。Example 2 Soybean fibers prepared in the same manner as in Example 1 were placed in a desiccator whose bottom was filled with acetic acid in advance, left to stand for 3 hours, and then taken out and dried to obtain a product with a moisture content of 13-5 odor. This sample was used as the measurement sample.

実施例３ 実施例２で作ったサンプルをあら−ｉ−じめ水分１３チ
前後になるまで乾燥した物を実施例２と同様にデシケー
タ−中で一夜（約１２時間）放置してから、セン風機で
約１０分酢酸を放牧させた物を測定サンプルとした。Example 3 The sample prepared in Example 2 was first dried to a moisture content of around 13 g, and then left in a desiccator overnight (about 12 hours) in the same manner as in Example 2, and then placed in a desiccator. The measurement sample was prepared by grazing acetic acid with a wind blower for about 10 minutes.

Claims (1)

【特許請求の範囲】[Claims] 丸大豆又は脱脂大豆を原料とし、その含水分を３０〜６
０　ｗｔ％の範囲に調整して、これをコロイド２ルで摩
砕して得る大豆線維状の食品素材を、ｐＨ５以下の有機
酸溶液により浸漬、ブランチング又は散布の処理をし、
あるいは揮発酢酸雰囲気中に放置することを特徴とする
大豆繊維状食品素材のテクスチャー改良法。Made from whole soybeans or defatted soybeans, with a moisture content of 30 to 6
A soybean fibrous food material obtained by adjusting the soybean fibrous food material to a range of 0 wt% and grinding it with colloid 2 l is soaked, blanched or sprayed in an organic acid solution with a pH of 5 or less,
Alternatively, a method for improving the texture of soybean fibrous food materials, which is characterized by leaving them in an atmosphere of volatile acetic acid.