Okara-containing food material and food product using the same, and production method thereof

Abstract

To enable adjustment of the texture of a food product composed of a food material containing Okara.SOLUTION: Provided is a method for producing a food material by adding transglutaminase and water to finely ground Okara or soybean powder, thereby inducing crosslinking in at least some of the proteins therein. Provided is, furthermore, a production method that imparts properties capable of withstanding additional cooking processes by incorporating supplementary ingredients. An obtained food product may be evaluated for its properties and can be particularly suitable for individuals with dysphagia. Thus, a low-calorie and high-protein food material can be readily provided to users.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a soybean lees-containing food material, a food product using the same, and a method for producing the same. [Background technology]

[0002] Although the processing residues from various food manufacturing industries have the potential to be used as food, the fact that no method for using them has been developed means that much of it is disposed of as industrial waste at great expense. In other words, if we could find a way to use processing residues as food, not only would it promote the effective use of resources, but it would also be expected to have the enormous effect of reducing processing costs.

[0003] For example, okara (soybean refuse) is well known as a by-product of tofu production. Approximately one million tons of okara are produced annually in Japan, much of which is reportedly disposed of as industrial waste. Various approaches to its effective utilization have been explored, but they are still insufficient. Okara is rich in soybean flavor, protein, and dietary fiber (especially insoluble dietary fiber), and is said to contain a large amount of nutrients such as magnesium, calcium, and vitamin B2. It has therefore attracted attention as an inexpensive, nutritious, and excellent health food. However, due to its high water content, it is prone to spoilage and its range of applications as a food is limited. In particular, its high dietary fiber content and rough texture are thought to have hindered its widespread use as a food product. Meanwhile, a okara-containing composition has been disclosed that combines fine okara (soybean refuse) with soy milk, resulting in a smooth texture without roughness, even when containing okara, and is said to have an improved body and rich flavor without containing dairy or other animal ingredients (e.g., Patent Document 1). That is, it is suggested that reducing the average particle size of the okara reduces the gritty feeling.

[0004] Furthermore, because okara consists of water-dispersible particles, the particles do not bond together simply by applying pressure to solidify them, making it difficult to shape into food products. Furthermore, it is prone to being evaluated as having low viscosity and being crumbly. Therefore, while okara particles have been bound together using thickeners or other agents to form foods, there is still a risk of the unpleasant mouthfeel characteristic of okara. For example, for people with dysphagia, a texture that is not rough or crumbly but is easy to swallow is desirable. Objective evaluation of the characteristics of such foods has also been attempted using Texture Profile Analysis (e.g., Non-Patent Documents 1 to 4).

[0005] Meanwhile, a method for producing artificial rice has been proposed with the aim of providing artificial rice made primarily from soybeans that is high in protein, low in carbohydrates, and has an excellent texture similar to cooked rice in hardness and elasticity (see, for example, Patent Document 2). The method includes a kneading step in which raw materials containing soybean flour, soybean protein, and transglutaminase are added with water and kneaded together; a molding step in which the kneaded mixture is extruded to obtain a rice-like product; and a drying step in which the rice-like product is dried by heating (see, for example, Patent Document 2). It has been suggested that transglutaminase can alter the texture, but its application is limited to the field of cooked rice. Thus, it can be said that the same texture-related issues exist not only for okara in the narrow sense, which is a by-product of tofu production, but also for soy flour (powder). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2018-113873 [Patent Document 2] Japanese Patent Publication No. 2022-82347 [Non-patent literature]

[0007] [Non-Patent Document 1] Chemistry and Biology "Evaluation of Mechanical Properties of Foods for People with Dysphagia" Vol.57, No.5, pp.279-288(2019) [Non-patent document 2] Journal of the Japan Society of Home Economics, "Problems in the Physical Properties and Measurement of Food," Vol. 64, No. 12, pp. 811-822 (2013) [Non-patent document 3] Food Safety Notification No. 0212001 dated February 12, 2009 [Non-patent document 4] Journal of Japan Society of Food Technology, Vol.15, No.1, pp.15-24, March.2014 Summary of the Invention [Problem to be solved by the invention]

[0008] As described above, foods made from okara or ingredients containing okara present various texture challenges. Here, the okara may contain soybean powder. To address these challenges, various factors need to be considered and ingeniously addressed. For example, while particle refinement is considered desirable to eliminate the rough texture, it is difficult to eliminate the crumbly texture alone. Adding a thickener, for example, could address this issue. However, chemically binding okara particles, such as by adding a thickener, tends to result in a uniform texture throughout. This is considered desirable because it improves overall moldability. However, for foods with a certain thickness, a texture that differs between the surface and the interior may be preferred. In some cases, a food with a surface layer that protects the interior may be preferable. Furthermore, even when other ingredients or additives are added, low-calorie foods or food ingredients, or low-carbonate foods or food ingredients may be preferable. There is growing interest in plant protein-containing foods, such as meat substitutes, and it may be preferable to be able to form them into chunks. It is also preferable that the food shape can be maintained during various cooking processes such as boiling in water. [Means for solving the problem]

[0009] Therefore, it is possible to provide foods and food ingredients by adding transglutaminase to finely divided okara (which may contain soybean powder) to crosslink at least a portion of the proteins. It is also possible to provide a method for producing a food ingredient and a food, which includes the steps of adding / mixing a predetermined amount of transglutaminase and water with okara or soybean powder, and causing an enzymatic reaction at a predetermined temperature and under a predetermined environment. Here, transglutaminase may be an enzyme that crosslinks proteins, and in particular, may be one that connects the side chains of glutamine and lysine residues via a covalent bond (isopeptide bond). For example, it may be a transferase that catalyzes a reaction in which the amino group of a glutamine residue on a protein condenses with a primary amine, transferring the substituent on the amine to the glutamine residue, and producing ammonia. It may also be an enzyme that connects glutamine residues and lysine residues in a protein via a peptide bond. In chemical formula, the reaction may be such that -CH2CH2CONH2 (glutamine side chain) + H2N-CH2CH2CH2CH2- (lysine side chain) → -CH2CH2CONH-CH2CH2CH2CH2- + NH3.

[0010] More specifically, it may include the following: (1) A method for producing a food material, comprising: a mixing step of mixing 40 to 100 parts by weight of okara (okara) of 35 mesh or larger (which may contain soybean powder), 0.000024 to 0.012 parts by weight of transglutaminase, and 20 to 50 parts by weight of water; a stirring step of mixing the mixture; a sealing step of sealing the mixed mixture; and a reaction step of causing an enzyme reaction at a temperature of 4 to 35°C. Here, the weight parts of okara, etc. may refer to the weight parts of okara equivalent to dried okara. Generally, okara can refer to a by-product of tofu production, but here, okara may contain soybean powder. Soybean powder may literally be powdered soybeans as they are. Okara may also contain soybean flour. Generally, soybean flour is considered to be powdered roasted soybeans. 35 mesh or larger refers to something that passes through a mesh with a size of 35 mesh or larger. For example, with 35 mesh, particles of approximately 500 μm or smaller are considered to be filtered (passed). With 100 mesh, particles of approximately 149 μm or smaller are considered to be filtered (passed). The size of okara is preferably 20 mesh or larger, more preferably 25 mesh or larger, and more preferably 30 mesh or larger. The sieve size may be 40 mesh or larger, 45 mesh or larger, 50 mesh or larger, 60 mesh or larger, 70 mesh or larger, 80 mesh or larger, 100 mesh or larger, 140 mesh or larger, 170 mesh or larger, 200 mesh or larger, 270 mesh or larger, or 325 mesh or larger. Industrially, a sieve size of approximately 400 mesh may be used, since increasing the mesh size may result in reduced productivity. Okara may contain by-products generated during the production of tofu or soy milk from soybeans. Okara may also contain not only by-products but also powder / soybean powder obtained by grinding soybeans. The food ingredients may be ingredients commonly used in cooking, or may be ingredients used in final foods.

[0011] (Transglutaminase) Transglutaminase is an enzyme with acyl transfer activity, with glutamine residues in proteins and peptides as donors and lysine residues as acceptors. It has the ability to form crosslinks between proteins (peptides) and is widely used for improving the texture of various processed foods. It may be one designated by EC number 2.3.2.13. For example, any conventionally known transglutaminase may be used, whether commercially available or prepared by a proprietary method. Known examples include Activa TG-H, Activa TG-K, Activa TG-M, Activa TG-AK, Activa TG-B, and Activa TG-S (all manufactured by Ajinomoto Co., Inc.). One or more of these may be used in combination. Because commercially available preparations generally contain other ingredients such as excipients, it is preferable to specify the amount of transglutaminase net of its content. The amount of transglutaminase is not particularly limited, but may be, for example, 0.0000024 parts by weight or more, 0.0000048 parts by weight or more, 0.00001 parts by weight or more, or 0.00002 parts by weight or more per 100 parts by weight of okara (or soybean powder). An amount of 0.0002 parts by weight or more is also acceptable. Needless to say, an amount that is too high is undesirable from a cost perspective, but an amount of 1 part by weight or less, 0.5 parts by weight or less, 0.1 parts by weight or less, 0.05 parts by weight or less, or 0.02 parts by weight or less may be used. For example, the amount may be in the range of 0.000002 parts by weight to 0.02 parts by weight. For example, if a commercially available transglutaminase preparation contains 0.6% net transglutaminase by weight, the amount of the preparation may be calculated by dividing any of the above-mentioned parts by weight by 0.6% (i.e., 0.006) (e.g., 0.0000024 parts by weight is 0.0004 parts by weight). This allows the pulverized okara to be transformed from a crumbly, easily crumbling shape to one that is extensible, strong, and cohesive. During the transglutaminase treatment, water or other additives may be added to impart fluidity to the okara. The water mixed as described above may refer to tap water, water contained in water-soluble substances such as soy milk, or other moisture.The amount of water may be 5 parts by weight or more, 8 parts by weight or more, or 10 parts by weight or more per 100 parts by weight of okara (or soybean powder). It may also be 15 parts by weight or more, 20 parts by weight or more, 25 parts by weight or more, or 30 parts by weight or more. Although an excessive amount is undesirable considering subsequent processes, the amount may be 130 parts by weight or less, 110 parts by weight or less, or 90 parts by weight or less. It may also be 70 parts by weight or less, 50 parts by weight or less, or 30 parts by weight or less. For example, it may be in the range of 10 parts by weight to 60 parts by weight. It may be in the range of 30 parts by weight to 50 parts by weight. It may be in the range of 35 parts by weight to 45 parts by weight. The stirring step is preferably carried out for 1 second or more, 10 seconds or more, 30 seconds or more, 1 minute or more, or 2 minutes or more. These steps can be carried out mainly under atmospheric pressure, reduced pressure, or increased pressure, at 0°C or more, 5°C or more, 10°C or more, 15°C or more, or 20°C or more. It is preferable to stir at a temperature below which transglutaminase is not inactivated.

[0012] The sealing step may include, for example, sealing the mixed mixture in a bag to prevent moisture evaporation, tightly wrapping it in plastic wrap, and / or storing it in an airtight container. The reaction step may involve 1 to 2 hours at room temperature (e.g., about 25°C) under atmospheric pressure, reduced pressure, or increased pressure. The temperature may be 0°C or higher, 3°C or higher, or 4°C or higher, or 5°C or higher, 10°C or higher, 15°C or higher, 20°C or higher, or 25°C or higher. The temperature is preferably lower than the temperature at which the enzyme activity is significantly reduced (or substantially inactivated), and may be, for example, 100°C or lower, 90°C or lower, 80°C or lower, 70°C or lower, 60°C or lower, or 50°C or lower, or 40°C or lower, 30°C or lower, 25°C or lower, 20°C or lower, 15°C or lower, 10°C or lower, or 8°C or lower. The reaction time (reaction time) may generally be shorter at higher temperatures and longer at lower temperatures, for example, 1 to 2 hours at 20 to 30°C and 8 to 24 hours at 3 to 4°C.

[0013] Until now, foods have been made by binding okara particles using thickeners, etc., but this can result in the unpleasant mouthfeel that is unique to okara. As mentioned above, okara particles can be bound by chemical methods using enzymes such as transglutaminase. Furthermore, when particles are bound by physical methods, methods such as pressure-heat binding, which is used when producing soy meat from defatted soybeans, can be used. However, while such physical methods can efficiently homogenize soybean particles, they require very large-scale equipment, which is not desirable from a cost perspective. Here, the term "food material" may refer to a material produced from food raw materials, and may include intermediate materials primarily used in the production of final products as well as edible foods. Food materials and food raw materials for producing them can all be considered food raw materials in relation to the final product produced from such food materials. Food raw materials, food materials, foods, and final products may be relative concepts.

[0014] In this way, adding an enzyme (transglutaminase) to okara makes it easier to harden and solidify, making it applicable to a variety of foods. However, it has been said that simply binding okara with enzymes and adding flavor makes it difficult to swallow and gives it a heavy texture. Therefore, by referring to the indicators for foods for people with swallowing difficulties, TPA (Texture Profile Analysis) can be used to evaluate the food properties of "hardness (breaking load)," "stickiness (adhesion)," and "cohesion (cohesion)," and it can also be correlated with sensory evaluation by panelists (JIS Z 9080).

[0015] (2) The method for producing a food material according to (1) above, further comprising a shaping step of shaping the material after the reaction step according to (1) above into a predetermined shape, and a drying step of drying the material in the atmosphere at a temperature in the range of 25 to 60°C for 1 to 16 hours. (3) The method for producing a food material according to (2) above, further comprising a step of frying in oil. Enzyme binding of okara only imparts a uniform texture, making it difficult to incorporate different textures depending on the food. Furthermore, when enzyme-treated okara foods or food materials are deep-fried, there is a concern that the okara will absorb oil very easily. Therefore, a further step of drying shaped food materials with a certain thickness in the atmosphere at a predetermined temperature for a predetermined time can be performed. This drying step may involve storing the enzyme-reacted product in a device with a large capacity, such as a dryer, in an open or closed system. Alternatively, a gas flow may be applied to the material to be dried directly or indirectly by convection or a fan. In this case, the material does not necessarily need to be left stationary within the device. The temperature during the drying step may be 10°C or higher, 15°C or higher, 20°C or higher, or 25°C or higher. It may also be 35°C or higher. It is not necessarily required to use a temperature high enough to burn the food, but it may be 90°C or lower, 80°C or lower, 70°C or lower, or 65°C or lower. It may also be 50°C or lower. The drying time may be longer than the time required for a dry layer to form on the surface, for example, 10 minutes or more, 30 minutes or more, or 1 hour or more. It may also be 2 hours or more, 3 hours or more, 4 hours or more, or 5 hours or more. It may also be a time that does not dry the center of the material to be dried, for example, 50 hours or less, 40 hours or less, or 20 hours or less. It may also be 10 hours or less, or 6 hours or less. By doing so, a dry layer with a relatively low moisture content is formed on the surface. In this way, oil absorption is suppressed even when the resulting food material is fried in oil. For example, the drying process may be such that a dry layer is formed that is sufficient to suppress the amount of absorption (to achieve the desired suppression effect).

[0016] (4) The method for producing a food material according to (1) above, further comprising a shaping step of adding and mixing 12.5 to 25 parts by weight of glutinous rice flour in the mixing step according to (1) above, and shaping the mixture after the reaction step. Here, glutinous rice flour can be used as a binder as long as it has the strong stickiness characteristic of mochi, and so it may include any material classified as mochi flour. It may also include rice flour made by polishing glutinous rice, washing it with water, milling it, and drying it. It may also include gyuhi flour, which is used as an ingredient in gyuhi, the wrapper for daifuku mochi. The glutinous rice flour may have a fine, chewy texture. It may also include shiratamako, which is made from the same ingredients. Here, wheat flour containing gluten need not be included. Therefore, it is considered possible to use it as a food for people with wheat allergies. The amount of glutinous rice flour may be 5 parts by weight or more, 8 parts by weight or more, 10 parts by weight or more, or 12.5 parts by weight or more per 100 parts by weight of okara (or soybean powder). It may also be 15 parts by weight or more, 18 parts by weight or more, or 20 parts by weight or more. This food material is characterized by containing soybean lees, and therefore may contain 200 parts by weight or less, 150 parts by weight or less, 100 parts by weight or less, 80 parts by weight or less, 70 parts by weight or less, 60 parts by weight or less, or 55 parts by weight or less, or may further contain 50 parts by weight or less, 40 parts by weight or less, 30 parts by weight or less, or 25 parts by weight or less.

[0017] (5) The method for producing a food material according to (4) above, wherein the forming step according to (4) above includes forming the material into a noodle shape. (6) The method for producing a food material according to (4) above, wherein the shaping step according to (4) above includes shaping into a plate shape. (7) The method for producing a food material according to (5) or (6) above, further comprising a step of frying in oil. Here, noodle-like may mean an elongated shape. The cross-sectional shape is not particularly limited, and may be circular, rectangular, or polygonal. Plate-like may mean a shape like a plate. It may be one in which the length and width are longer than the thickness. In a so-called planar view, it may be rectangular, circular, elliptical, polygonal, or have rounded corners. The oil may be of any type, and may mainly include edible oil.

[0018] (8) The method for producing a food material according to any one of (1) to (6) above, further comprising a heating step of heating the product. Here, heating may include heating for reducing or eliminating the activity of the enzyme, and may also include heating for sterilization.

[0019] (9) A method for producing food for people with dysphagia, comprising the method for producing a food material according to any one of (1) to (6) above. (10) A method for providing food to a person with swallowing difficulty, comprising the manufacturing method of (9) above. Persons with dysphagia may include those who are prone to swallowing problems due to aging, illness, or other reasons. Difficulty swallowing may include difficulty in moving food or drink normally from the throat (pharynx) to the stomach. In some cases, it may feel as if the food or drink is stuck somewhere along the tube connecting the throat and stomach (esophagus). Food for persons with dysphagia may include foods that are relatively easy for such persons to eat. The method of providing food may simply include placing food in front of the person with dysphagia. It may also include actually moving the food to the mouth.

[0020] (11) A food kit comprising 40 to 100 parts by weight of okara (or soybean powder) having a mesh size of 35 or more and stored in a sealed container, and 0.00024 to 0.012 parts by weight of transglutaminase, also stored in a sealed container, the two components being separated so as not to come into contact with each other and react with each other. (12) The food kit according to (11) above, further comprising 12.5 to 25 parts by weight of glutinous rice flour stored in a sealed container. (13) The food kit according to (11) or (12) above, further comprising 20 to 50 parts by weight of water contained in a sealed container, wherein the ingredients are separated so as not to come into contact with each other and react with each other.

[0021] (14) A food for people with dysphagia, which contains okara (or soybean powder) cross-linked with transglutaminase and has a hardness of about 1.5 to 3 times and an adhesiveness of about 2 to 4 times, as measured by TPA, compared to a comparable food containing okara (or soybean powder) that is not cross-linked. (15) A method for providing food to a person with swallowing difficulty using the food described in (14) above. Here, the food kit may contain a single serving of food blocks for people with dysphagia in a dedicated packaging or container, or may contain a single package or container containing food blocks for multiple people or multiple cooking sessions. The use of dedicated containers for single servings makes distribution easier, which is preferable. Furthermore, foods for people with dysphagia may satisfy Approval Criteria III of Food Safety Notification No. 0212001 dated February 12, 2009.

[0022] 35 mesh or larger can be converted into particle size using the table below. [Table 1]

[0023] Soybeans contain a very high amount of protein, at over 30%, and can be used as a food ingredient that is high in protein. They also contain a lot of dietary fiber. For example, soybeans (or okara) can be used instead of azuki beans. Also, soybeans (or okara) can be used instead of potatoes.

[0024] Ingredients that can impart sweetness may include sucrose, glucose, fructose, etc. Ingredients that can impart saltiness may include sodium chloride and potassium chloride. Saltiness is perceived by sodium ions, and is most strongly perceived when the anion is chloride. Sour components may include organic acids such as acetic acid, citric acid, and lactic acid. Acetic acid is found in vinegar, and citric acid is found in lemons and pickled plums. Bitter components may include alkaloids such as caffeine, theobromine, nicotine, catechin, terpenoid humulones, limonin, cucurbitacin, flavanone glycoside naringin, bitter amino acids, bitter peptides, bile acids, and inorganic salts such as calcium salts and magnesium salts. Also included may be catechins found in tea and chlorogenic acid found in coffee. Denatonium may also be included. The umami components may include glutamic acid, aspartic acid, inosinic acid, guanylic acid, xanthylic acid, succinic acid, and salts thereof.

[0025] Vegetarians may refer to those who do not eat meat, seafood, or their by-products (foods containing them). This term may include various types, such as ovo-vegetarians, who eat plant-based foods and eggs, and lacto-vegetarians, who eat plant-based foods and dairy products. Vegans may refer to those who practice strict vegetarianism. It may also refer to those who do not eat animal-derived foods, such as meat and fish, as well as eggs and dairy products. Cooking oils may also be limited to plant-based oils. Gluten-free refers to a diet that does not contain a certain level of gluten, and generally refers to a diet that does not (and / or cannot) consume foods containing gluten. It may also refer to a certain level of gluten that does not cause an abnormal reaction in the general population (e.g., healthy individuals) or those with celiac disease. Gluten may refer to a type of protein found in wheat, barley, rye, etc., and in the case of wheat, it may include a combination of two proteins, glutenin and gliadin. [Effects of the Invention]

[0026] In the examples of the present invention, it is expected that the range of applications of okara, which has a desired texture, will expand as a new food. In addition, soybeans are relatively low in carbohydrates and high in protein, so they are also expected to be an ingredient in health foods. Therefore, if they can be used as a substitute for other ingredients that are high in carbohydrates contained in favorite foods, it is expected that they will be treated as health foods. [Brief explanation of the drawings]

[0027] [Figure 1] FIG. 1 is a flowchart showing a method for producing food material in an embodiment of the present invention. [Figure 2] FIG. 1 is a schematic diagram showing a part of an apparatus for performing TPA (Texture Profile Analysis). [Figure 3] 3 is a graph showing the results of measurements carried out using the device shown in FIG. 2. [Figure 4] 1 is a graph showing the breaking load of okara salad by TPA (Texture Profile Analysis). [Figure 5] 1 is a graph showing the cohesiveness of okara salad by TPA (Texture Profile Analysis). [Figure 6] 1 is a graph showing the adhesiveness of okara salad by TPA (Texture Profile Analysis). [Figure 7] 1 is a schematic diagram showing a food ingredient kit according to an embodiment of the present invention; [Figure 8] FIG. 10 is a schematic diagram illustrating another food ingredient kit in an embodiment of the present invention. [Figure 9] FIG. 1 is a schematic diagram showing an apparatus for mixing ingredients using ingredient kits A and B in an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0028] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. Like parts are designated by like part numbers. However, the present invention is not limited to these.

[0029] FIG. 1 is a flowchart showing a method for producing a food material in an embodiment of the present invention. Fine okara (or crushed okara), transglutaminase (or a preparation thereof), and water (e.g., tap water) are prepared (S12), and additional ingredients are prepared as needed (S14). These ingredients are then mixed and / or blended (S16). The resulting mixture is then sealed (S18) and reacted at a predetermined temperature and atmosphere (in a closed system) for a predetermined time (S20) to crosslink the okara proteins. Processing is then performed as needed (e.g., shaping, seasoning, or other treatments) (S22), and a food material (or a finished food product) is provided (S24). The additional ingredients may alter the properties of the okara-containing food material, or may simply be added ingredients, such as seasonings, that create independent or interactive effects. [Example]

[0030] (Preparing crushed okara) Commercially available soybeans are mixed with warm water (95-100°C), pulverized in a grinder, and then separated into soy milk and okara in a centrifuge. The resulting okara can be ground in a mixer, mill, grinder, or mass colloider while still moist, and passed through a 500 μm mesh (35 mesh). It can also be dried to achieve a moisture content of nearly 0% by weight (this was the preparation requested of Marusanai Tottori Co., Ltd.). Alternatively, commercially available dried okara can be ground in a mixer, mill, or grinder with water or in its dry state, passed through a 500 μm mesh, and then dried to achieve a moisture content of 0% by weight. For example, water can be gradually added to 100 g of dried okara (according to the Japan Dried Okara Association's standard of 9% moisture or less) while stirring, followed by grinding. The okara can then be passed through a 500 μm mesh (35 mesh) and dried in hot air at approximately 50°C. By drying in this manner, 100 parts by weight of dried okara can be obtained. In this manner, pulverized okara can be prepared. Here, the moisture content of the pulverized okara is substantially 0% by weight, but may be 5% by weight or less.

[0031] (Preparation of TPA evaluation samples) Five types of mixtures were prepared using 100 parts by weight of the above-mentioned finely divided okara: no water, 10 parts by weight, 20 parts by weight, 40 parts by weight, and 50 parts by weight of water. Next, three types were prepared: no addition, 0.5 parts by weight of a transglutaminase preparation, and 2 parts by weight of sodium alginate ("Sodium Alginate" manufactured by Marugo Corporation). The transglutaminase preparation used here was "Activa TG-B Strong Adhesion Type" manufactured by Ajinomoto Co., Inc. This preparation contained 0.6% transglutaminase, 10% trisodium phosphate (anhydrous), and 89.4% salt and other ingredients, resulting in a net transglutaminase addition of 0.003 parts by weight. The mixture was sealed in a bag (e.g., a pouch) to prevent moisture evaporation. Wrapping the mixture in plastic wrap also produced similar results. The enzyme reaction was allowed to occur in a sealed container at room temperature (actually about 25°C) for approximately 1 hour. After the enzyme reaction was complete, 0.2 parts by weight of salt, 15 parts by weight of mayonnaise, and 3 parts by weight of vinegar were added to season the contents. The resulting contents were placed in a three-sided bag suitable for heat sterilization and heated in hot water at 80-95°C for approximately 30 minutes. This is believed to inactivate the enzyme and sterilize the contents. The resulting samples were evaluated for hardness, adhesiveness, and cohesiveness using the same methods as those stipulated in the labeling approval standards for foods for people with dysphagia (Article 26, Paragraph 1 of the Health Promotion Act). Sensory evaluation was also performed on the same samples.

[0032] (TPA rating) In TPA measurements, a flat plunger attached to a rheometer was placed on top of a sample placed in a cylindrical container (see Figure 2) and moved up and down to apply large deformation to the sample, measuring the stress vs. strain relationship. The height H of the first compression peak is the breaking load, corresponding to hardness. The peak area B, which indicates the negative stress during the subsequent tensile process, is defined as adhesiveness, and the area ratio C / A between the first and second compression peaks is defined as cohesiveness (see Figure 3). Adhesiveness can be considered an indicator of stickiness, and cohesiveness can be considered an indicator of ease of cohesion. The test was conducted in accordance with the measurement method specified in the Ministry of Health, Labour and Welfare's Standards for Foods for People with Dysphagia. The sample was packed into a 40 mm diameter stainless steel dish to a height or depth of 15 mm, and the center of the sample was compressed twice consecutively using a 20 mm diameter, 8 mm high resin cylindrical plunger with a clearance of 5 mm (deformation rate 66.6%) and a plunger speed of 10 mm / s. Hardness, adhesiveness, and cohesion were calculated from the obtained texture curve. A creep meter (RE2-33005C) manufactured by Yamaden Co., Ltd. was used as the measuring device.

[0033] (TPA evaluation results) Graphs plotting the results of the TPA test are shown in Figures 4 to 6. In Figure 4, the breaking load is plotted on the vertical axis against the change in the amount of water added (for example, adding 20% ​​to the amount of soy pulp means that the amount of soy pulp is 100 parts by weight and the amount of water (tap water) added is 20 parts by weight). This breaking load corresponds to hardness, but since the area of ​​the sample is (0.01)2 x π = 0.00031416, it can be converted to stress, for example, as 5 (N) / 0.00031416 (m 2 )=15,900(N / m 2 Here, the following standards are given in Food Safety Notification No. 0212001 (Non-Patent Document 3) dated February 12, 2009. [Table 2]

[0034] As can be seen from Figure 4, the breaking load (hardness) decreases as the amount of water added increases in the samples with the addition of a transglutaminase preparation, the samples with the addition of sodium alginate as a thickener, and the samples with neither added. In particular, the samples with the addition of a transglutaminase preparation show a rapid decrease in hardness when the amount of water added exceeds 20%. Furthermore, there is not much difference in the hardness and the way in which the hardness changes between the samples with the addition of sodium alginate and the samples with no addition. When compared at 40% water addition, the samples with the addition of a transglutaminase preparation have a breaking load of approximately 5N, which is a stress of approximately 15,900 (N / m 2 ) which satisfies the permission standard III in the table above. On the other hand, for the specimen to which nothing was added, the value was about 2N, and the stress was about 6,370 (N / m 2 ) The amount was about 2.5 times higher when transglutaminase preparation was added.

[0035] Figure 5 shows a graph plotting the change in cohesiveness versus the amount of added water. The transglutaminase preparation increased with increasing addition, reaching a maximum of approximately 0.7 at approximately 40%, but then rapidly decreased to approximately 0.55 at 50%. These values ​​meet the approval criteria II in the table above. On the other hand, the sodium alginate preparation showed a nearly constant value of approximately 0.8 up to 20% addition, then decreased with increasing addition, reaching approximately 0.7 at 50%. The unadded sample showed a gradual increase with increasing addition of water, from approximately 0.7 to approximately 0.82. At 40%, the transglutaminase preparation-added sample showed approximately 0.85 times the adhesiveness of the unadded sample. Figure 6 shows a graph plotting the change in adhesiveness versus the amount of added water. The transglutaminase preparation-added sample showed an adhesiveness of approximately 12,000 without addition, but rapidly decreased with increasing addition, reaching approximately 5,500 at 40%, and remained almost unchanged at 50%. On the other hand, the one with added sodium alginate showed a viscosity of about 8500 without added water, which decreased as the amount added increased, reaching about 3000 at 40%, and further decreasing at 50%, to about 2000. The one with no added water also showed a decrease with increasing amount of added water, from about 6000 to about 2000. At 40%, the one with added transglutaminase preparation had a viscosity about 2.2 times that of the one with no added water.

[0036] (sensory evaluation) As described above, the samples that had undergone the TPA evaluation were subjected to a sensory evaluation by a panel (JIS Z 9080). The samples evaluated were as follows: (1): Protein-binding enzyme (transglutaminase) + 0% water (2): Protein-binding enzyme (transglutaminase) + 20% water (3): Protein-binding enzyme (transglutaminase) + 40% water (4): Nothing added + 40% water (5): Protein-binding enzyme (transglutaminase) + 40% water (6): Sodium alginate + 40% water [Table 3] [Table 4] In terms of hardness, when comparing the doughs with the same transglutaminase added, it was found that the dough with 40% water content was the least hard.Furthermore, when the water content was 40%, the addition of sodium alginate did not have a significant effect, and the dough with transglutaminase was found to be the hardest. [Table 5] [Table 6] When comparing the products with the same transglutaminase added, it was found that the product with 40% added water was the easiest to swallow. This was consistent with the results of a prior evaluation that showed that the product with transglutaminase but no added water was hard and difficult to swallow. Adding water softens the product, and this confirmed its effect. However, if the water content exceeds 50%, the product tends to take on a texture similar to soup or sauce, which is considered to be too much water, and it is thought that adding 40% water is preferable. Furthermore, when the water content is 40%, it was found that the product with added transglutaminase was the easiest to swallow. This is thought to be because if the hardness is particularly low, it becomes difficult to swallow. Generally, foods that are easy to eat are said to be "soft, smooth, and cohesive," and a certain degree of hardness is thought to reflect ease of swallowing.

[0037] (Compared to commercially available potato salad) A homogenized, pulverized commercial potato salad ("Hokkaido Danshaku Potato Salad" manufactured by Yamazaki Corporation) was compared with the TPA of the sample (okara salad) rated as the most "easy to eat" in a sensory evaluation (protein-binding enzyme (transglutaminase) and 40% water content). While roughly equivalent results were obtained for breaking strength (equivalent to hardness) and adhesiveness, the cohesiveness was nearly twice that of the commercial salad. This value is presumably due to the loss of cohesion (crumbly) when chewing potatoes. While this was prevented in this sample, it is thought to reflect the heavy texture (stickiness in the throat) characteristic of okara. In any event, the hardness and adhesiveness were found to be nearly equivalent to that of the commercial potato salad, and the cohesiveness was within the acceptance criteria II in Table 1. Therefore, the sample in this example is considered to be sufficiently easy to eat. Because okara has fewer calories than potatoes, it can be used as a low-calorie food substitute for potato salad. [Table 7]

[0038] (Okara salad production) To 100 parts by weight of the ground okara obtained above, 40 parts by weight of water was added in small amounts while mixing to prevent lumps from forming, to prepare an okara aqueous solution. 0.7 parts by weight of a transglutaminase preparation was then added and mixed until the mixture was homogenous. The transglutaminase preparation used here was "Activa TG-B Strong Adhesion Type" manufactured by Ajinomoto Co., Inc. This preparation contained 0.6% transglutaminase, 10% trisodium phosphate (anhydrous), and 89.4% salt and other ingredients, resulting in a net transglutaminase addition of 0.0042 parts by weight. The mixture was sealed in a bag (e.g., a pouch) to prevent moisture loss. Wrapping the mixture in plastic wrap also produced similar results. The enzyme reaction was allowed to proceed for approximately 1 hour at room temperature (actually approximately 25°C) in a sealed state. Similar results were also obtained after 1 to 2 hours. Alternatively, if the reaction is carried out at a low temperature, for example, at approximately 4°C for approximately 15 hours (although 8 to 24 hours can produce similar results). After the enzyme reaction, 0.28 parts by weight (0.2% of the total) of salt ("Table Salt" from the Salt Business Center), 21 parts by weight (15% of the total) of mayonnaise ("Mayonnaise" from Kewpie Corporation), and 4.2 parts by weight (3% of the total) of vinegar ("Grain Vinegar" from Mitsukan Corporation) were added. These were placed in a three-sided bag suitable for heat sterilization and heated in hot water at 80 to 95°C for approximately 30 minutes. The resulting product could be served as okara salad, a low-calorie alternative to potato salad.

[0039] (Okara spread production) To 100 parts by weight of the ground okara obtained above, 40 parts by weight of water was added in small amounts while mixing to prevent lumps from forming, to prepare an okara aqueous solution. 0.7 parts by weight of a transglutaminase preparation was then added and mixed until the mixture was homogenous. The transglutaminase preparation used here was "Activa TG-B Strong Adhesion Type" manufactured by Ajinomoto Co., Inc. This preparation contained 0.6% transglutaminase, 10% trisodium phosphate (anhydrous), and 89.4% salt and other ingredients, resulting in a net transglutaminase addition of 0.0042 parts by weight. The mixture was sealed in a bag (e.g., a pouch) to prevent moisture loss. Wrapping the mixture in plastic wrap also produced similar results. The enzyme reaction was allowed to proceed for approximately 1 hour at room temperature (actually approximately 25°C) in a sealed state. Similar results were also obtained after 1 to 2 hours. Furthermore, if the reaction is carried out at a low temperature, it can be carried out at, for example, about 4°C for about 15 hours (although similar results can be obtained by carrying out the reaction for 8 to 24 hours). After the enzyme reaction, the product was seasoned in two ways as follows. The first was a curry spread. 100 parts by weight of the mixture was weighed out, to which 2 parts by weight of curry powder (Specialty S&B Curry, manufactured by S&B Foods Co., Ltd.), 20 parts by weight of mayonnaise (Mayonnaise, manufactured by Kewpie Corporation), and 0.2 parts by weight of salt (Table Salt, manufactured by the Salt Business Center) were added and thoroughly mixed to obtain a curry spread. The second was a soybean flour spread. 100 parts by weight of the mixture was weighed out, to which 10 parts by weight of sugar (Superfine Sugar, manufactured by DM Mitsui Sugar Co., Ltd.) and 10 parts by weight of soybean flour (Soybean Flour, manufactured by AEON Topvalu Co., Ltd.) were added and thoroughly mixed to obtain a soybean flour spread. These were placed in a three-sided bag that was suitable for heat sterilization and heated in hot water at 80-95°C for approximately 30 minutes. The resulting product could be spread on toast or crackers as a low-calorie alternative to butter.

[0040] (Production of deep-fried okara in the style of university sweet potato) To 100 parts by weight of the ground okara obtained above, 40 parts by weight of water was added in small amounts while mixing to prevent lumps from forming, to prepare an okara aqueous solution. Furthermore, 0.7 parts by weight of a transglutaminase preparation was added and mixed until the mixture was homogenous. The transglutaminase preparation used here was "Activa TG-B Strong Adhesion Type" manufactured by Ajinomoto Co., Inc. This preparation consisted of 0.6% transglutaminase, 10% trisodium phosphate (anhydrous), and 89.4% salt and other ingredients, resulting in a net transglutaminase addition of 0.0042 parts by weight. The mixture was sealed in a bag (e.g., a pouch) to prevent moisture loss. Wrapping the mixture in plastic wrap also produced similar results. The enzyme reaction was allowed to proceed for approximately 1 hour at room temperature (actually approximately 25°C) in a sealed state. Similar results were also obtained after 1 to 2 hours. Furthermore, if the reaction is carried out at a low temperature, it can be carried out at, for example, about 4°C for about 15 hours (although similar results can be obtained by carrying out the reaction for 8 to 24 hours). After the enzyme reaction, the product was formed into daigakuimo (sweet potato) and dried in a blast dryer at about 40°C for 5 to 6 hours. The dried food was placed in oil heated to about 200°C (Nissin Canola Oil, manufactured by The Nisshin Oillio Group, Inc.) and deep-fried until the surface was firm. The oil was then drained, and the daigakuimo was seasoned while still hot using daigakuimo sauce (Aeon Topvalu Co., Ltd.'s daigakuimo sauce). The resulting product could be offered as daigakuimo-style fried okara, a low-calorie alternative to daigakuimo.

[0041] (Production of deep-fried okara similar to French fries) To 100 parts by weight of the ground okara obtained above, 40 parts by weight of water was added in small amounts while mixing to prevent lumps from forming, to prepare an okara aqueous solution. 0.7 parts by weight of a transglutaminase preparation was then added and mixed until the mixture was homogenous. The transglutaminase preparation used here was "Activa TG-B Strong Adhesion Type" manufactured by Ajinomoto Co., Inc. This preparation contained 0.6% transglutaminase, 10% trisodium phosphate (anhydrous), and 89.4% salt and other ingredients, resulting in a net transglutaminase addition of 0.0042 parts by weight. The mixture was sealed in a bag (e.g., a pouch) to prevent moisture loss. Wrapping the mixture in plastic wrap also produced similar results. The enzyme reaction was allowed to proceed for approximately 1 hour at room temperature (actually approximately 25°C) in a sealed state. Similar results were also obtained after 1 to 2 hours. Furthermore, if the reaction is carried out at a low temperature, it can be carried out at, for example, about 4°C for about 15 hours (although similar results can be obtained by carrying out the reaction for 8 to 24 hours). After the enzyme reaction, the product was formed into french fries (approximately 1 cm long x 1 cm wide x 5 cm long) and dried in a blast oven at about 50°C for 1 to 2 hours. The dried food material was placed in oil heated to about 200°C and fried for about 3 minutes until the surface hardened. The oil was then drained, and while still hot, the product was seasoned with an appropriate amount of salt ("Table Salt" manufactured by the Salt Business Center). The resulting product could be offered as fried okara (soybean curd refuse) in the style of french fries, a low-calorie alternative to french fries.

[0042] (Okara noodle production) To 40 parts by weight of the pulverized okara obtained above, 20 parts by weight of glutinous rice flour ("Mochimai no Kome" manufactured by Tomizawa Shoten Co., Ltd.) and 20 parts by weight of water were added, and the mixture was heated at 80-95°C for 30 minutes while stirring to create a sticky consistency. These mixtures were then mixed in a kneader for approximately 30 minutes. 1.6 parts by weight (equivalent to 2% by weight of the total) of a transglutaminase preparation was added, and the mixture was then mixed in a kneader for approximately 30 minutes. The transglutaminase preparation used here was "Activa TG-B Strong Adhesion Type" manufactured by Ajinomoto Co., Inc. The composition of this preparation was 0.6% transglutaminase, 10% trisodium phosphate (anhydrous), and 89.4% salt and other ingredients, resulting in a net transglutaminase addition of 0.0096 parts by weight. The mixture was sealed in a bag (e.g., a pouch) to prevent moisture loss. Wrapping the mixture in plastic wrap also produced similar results. The enzymatic reaction was allowed to proceed in a sealed container at room temperature (actually about 25°C) for about 1 hour. Similar results were obtained by carrying out the reaction for 1 to 2 hours. Furthermore, if the reaction was carried out at a lower temperature, for example, at about 4°C for about 15 hours (alternatively, similar results were obtained by carrying out the reaction for 8 to 24 hours). After the enzymatic reaction was completed, the mixture was flattened into a thin strip about 3 to 5 mm thick and then cut into noodles with a cutting blade. The resulting noodles had a cross-section roughly resembling a rectangle with a diameter of about 3 to 5 mm. The resulting noodle-like food material was steamed in boiling steam for about 30 minutes. It was then dried in a blast dryer at about 40°C for about 6 hours. In this way, okara noodles were obtained as a gluten-free alternative to wheat flour noodles. These okara noodles could be eaten after boiling in water.

[0043] (Making of okara fries that look like fried white fish) To 40 parts by weight of the pulverized okara obtained above, 20 parts by weight of glutinous rice flour ("Mochimai no Kome" manufactured by Tomizawa Shoten Co., Ltd.) and 20 parts by weight of water were added, and the mixture was heated at 80-95°C for 30 minutes while stirring to create a sticky consistency. These mixtures were then mixed in a kneader for approximately 30 minutes. 1.6 parts by weight (equivalent to 2% by weight of the total) of a transglutaminase preparation was added, and the mixture was then mixed in a kneader for approximately 30 minutes. The transglutaminase preparation used here was "Activa TG-B Strong Adhesion Type" manufactured by Ajinomoto Co., Inc. The composition of this preparation was 0.6% transglutaminase, 10% trisodium phosphate (anhydrous), and 89.4% salt and other ingredients, resulting in a net transglutaminase addition of 0.0096 parts by weight. The mixture was sealed in a bag (e.g., a pouch) to prevent moisture loss. Wrapping the mixture in plastic wrap also produced similar results. The enzymatic reaction was allowed to proceed in a sealed container at room temperature (actually about 25°C) for about 1 hour. Similar results were obtained by carrying out the reaction for 1 to 2 hours. Furthermore, if the reaction was carried out at a lower temperature, for example, at about 4°C for about 15 hours (alternatively, similar results were obtained by carrying out the reaction for 8 to 24 hours), the reaction could also be carried out at a lower temperature. After the enzymatic reaction was completed, the product was formed into a white fish fry. Specifically, it was molded into a plate about 1 cm thick and 3 to 5 cm square. This molded product was dried in a blast oven at about 40°C for about 1 hour. It was then dipped in batter and coated with breadcrumbs. It was then placed in oil heated to about 180°C and fried for about 3 minutes until the surface was golden brown. The resulting product was available as okara fries, a vegan, low-calorie alternative food.

[0044] (food kit) 7 to 9 are conceptual diagrams illustrating a bean pulp enzyme binding kit, which is a food kit (or ingredient kit). In FIG. 7, the bean pulp enzyme binding kit 10 includes bean pulp (or soybean powder) stored in a sealed container 14 and transglutaminase (or a preparation thereof) stored in a sealed container 16, and these components may be packaged together in a package 12. The bean pulp may be in a dry state, which allows for a long shelf life. The transglutaminase may also be in a dry state, which also allows for a long shelf life. If these components are packaged together in a package 12 for transport, they can be traded independently as a food kit (or ingredient kit). A consumer can purchase this food kit and, using readily available water (such as tap water), carry out the food ingredient manufacturing method shown in FIG. 1 at their own location. If the ingredient kit 20 requires additional ingredients, additional ingredients (e.g., glutinous rice flour) stored in a sealed container 22 can be included in the food kit 20, as shown in FIG. 8. The packaging 13 may include instructions on how to use each of these ingredients. Figure 9 shows that, upon acquiring the food kit 10 or 20 shown in Figures 7 or 8, the food ingredient production method shown in Figure 1 can be carried out using a container 52 available, separately prepared water 56, and assembly equipment 50. That is, okara (or soybean powder) 15 stored in a sealed container 14 and transglutaminase 17 stored in a sealed container 16 are placed in the container 52 and mixed with water 56 or the like using a mixer 54. If an additional ingredient 23, such as glutinous rice flour stored in a sealed container 22, is required, it can be mixed and / or blended in the same manner. The order of mixing and / or blending may be changed as appropriate. Furthermore, even if the food kit 20 includes a sealed container 22 containing additional ingredients 23, the additional ingredients 23 can be enclosed in a dotted line to form a section 48 by describing the additional ingredients in the instructions or on the packaging. This increases the variety of food kits available. [Explanation of symbols]

[0045] 10 20 Food kits 14 16 22 Airtight containers 12 13 Packaging 15 Okara 17 Transglutaminase 23 Mochi flour 52 container 54 agitator 56 water

Claims

1. a mixing step of mixing 40 to 100 parts by weight of okara (soybean pulp) having a mesh size of 35 or more, 0.000024 to 0.012 parts by weight of transglutaminase, and 20 to 50 parts by weight of water; a stirring step for blending the mixture; a sealing step of sealing the blended mixture; A reaction step of causing an enzyme reaction at a temperature of 4 to 35°C.

2. The method for producing a food material according to claim 1, further comprising: a shaping step of shaping the material after the reaction step according to claim 1 into a predetermined shape; and a drying step of drying the material in the atmosphere at a temperature in the range of 25 to 60°C for 1 to 16 hours.

3. 3. The method of claim 2, further comprising the step of frying in oil.

4. In the mixing step according to claim 1, 12.5 to 25 parts by weight of glutinous rice flour is further added and mixed, The method for producing a food material according to claim 1, further comprising a shaping step of shaping the product obtained after the reaction step.

5. 5. The method of claim 4, wherein the forming step includes forming the food material into a noodle shape.

6. 5. The method of claim 4, wherein the forming step includes forming the material into a plate shape.

7. The method for producing a food material according to claim 5 or 6, further comprising a step of frying in oil.

8. 7. The method of claim 1, further comprising a heating step of heating the product.

9. A method for producing food for people with dysphagia, comprising the method for producing a food material according to any one of claims 1 to 6.

10. A method for providing food to a person with dysphagia, comprising the manufacturing method of claim 9.

11. 40 to 100 parts by weight of okara (or soybean powder) of 35 mesh or more stored in a sealed container; 0.000024 to 0.012 parts by weight of transglutaminase contained in a sealed container, Food kits separated to prevent mutual contact and reaction.

12. The food kit according to claim 11, further comprising 12.5 to 25 parts by weight of glutinous rice flour contained in a sealed container.

13. 13. The food kit according to claim 11 or 12, further comprising 20 to 50 parts by weight of water contained in a sealed container, the ingredients being separated so as not to come into contact with each other and react with each other.

14. A food product comprising okara (or soybean powder) cross-linked with transglutaminase, A food for people with dysphagia that is about 1.5 to 3 times harder and about 2 to 4 times more adhesive as measured by TPA than a comparable food containing uncrosslinked okara (or soybean powder).

15. A method for providing food to a person with dysphagia, comprising using the food product according to claim 14.

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