Soy-pulp-containing textured soybean processed product

Abstract

Provided is a soy-pulp-containing textured soybean processed product in which a textured structure is not readily broken when the product is reconstituted with water and which can be eaten without further modification.　A raw material composition containing at least 30 mass% and less than 70 mass% of dry soy pulp powder is textured to obtain a soy-pulp-containing textured soybean processed product having a dietary fiber content of 10-30 mass%, a lipid content of 5-15 mass%, a dry bulk specific gravity of 0.2-0.6 g / cm3 as measured through bead substitution, and a water absorption rate of 200% or greater.

Description

Okara-containing textured soybean processed product

[0001] The present invention relates to a textured soybean processed product obtained by organizing a raw material composition containing okara (soybean pulp).

[0002] With the spread of plant-based meat substitutes, the demand for textured protein foods made from structured soy protein is increasing. Furthermore, textured soy products and methods for producing them using okara (soy pulp) have been proposed, either together with or in place of plant-based protein materials such as isolated soy protein (see Patent Document 1). In the method for producing textured soy products described in Patent Document 1, a raw material composition containing 70% or more by mass of dried okara powder, having a protein content of 25-36% by mass, a dietary fiber content of 33-47% by mass, and a median diameter of 20-100 μm, is structured using a twin-screw extruder, and the dry bulk density measured by the bead substitution method is 0.5-0.9 g / cm³. ３ We have obtained a textured soybean processed product.

[0003] Furthermore, a method has been proposed for producing molded okara products that have a crisp texture and moderate chewiness by shaping moist okara or raw okara mainly composed of moist okara into one of the following shapes: spherical, diced, cylindrical, prismatic, or plate-shaped, while performing operations such as stirring, mixing, heating, pressurizing, cutting, and crushing, and then drying it with hot air at 80°C or higher for 30 minutes or more (see Patent Document 2).

[0004] Japanese Patent Publication No. 7171958, Japanese Unexamined Patent Publication No. 2004-236611

[0005] However, conventional soybean products containing okara (soy pulp) have the following problems. Generally, when producing textured soybean products used in meat substitutes, etc., from raw materials containing okara, poor binding makes them difficult to shape and prone to crumbling. Therefore, under normal equipment and conditions, the maximum amount of okara that can be added is considered to be around 30% by mass of the raw materials.

[0006] In contrast, the manufacturing method described in Patent Document 1 yields a textured soybean product with appropriate elasticity even when containing 70% by mass of okara (soybean pulp). However, while this textured soybean product is suitable as a meat substitute, it is not intended for direct consumption. On the other hand, the okara molded product described in Patent Document 2 can be consumed directly, but is unsuitable for use as a meat substitute. Thus, conventionally, there is no versatile okara-containing textured soybean product that contains a large amount of plant protein and dietary fiber, can be eaten directly like a snack, and can also be used as a meat substitute.

[0007] Therefore, the present invention aims to provide a processed soybean product containing okara (soy pulp) that retains its texture well when rehydrated and can be eaten as is.

[0008] The okara-containing textured soybean processed product according to the present invention is a processed food made by organizing a raw material composition containing 30% to less than 70% by mass of dried okara powder, with a dietary fiber content of 10 to 30% by mass, a lipid content of 5 to 15% by mass, and a dry bulk density of 0.2 to 0.6 g / cm³ measured by the bead substitution method. ３ The water absorption rate is 200% or more. The dried okara powder can be, for example, one with a median diameter of 20 to 100 μm. The raw material composition may contain 30 to 60% by mass of dried okara powder. The dry bulk density is, for example, 0.2 to 0.43 g / cm³. ３ It is also possible to do so. The raw material composition may further contain 15 to 70% by mass of plant protein material.

[0009] In this invention, "okara" refers to the solid material obtained by heating raw soybeans by steaming or boiling, then grinding them and pressing them to extract soy milk. "Dried okara powder" is obtained by drying and powdering the aforementioned okara, and the same applies in the following description.

[0010] Furthermore, the range of "dry bulk density" of the textured soybean processed product specified in this invention is based on the bulk density values ​​measured by the bead substitution method using glass beads No. 040 (particle size: 0.350 to 0.500 mm) manufactured by Toshin Riko Co., Ltd., after the textured soybean processed product has been vacuum-dried for 8 hours at a temperature of 90°C, using the method and conditions shown below.

[0011] To measure the bulk density of textured soy products, first prepare a 100 ml stainless steel container with an adjuster attached around the opening to extend its height. Fill the stainless steel container with beads exceeding the top limit and tap it 100 times using a powder tester (registered trademark) manufactured by Hosokawa Micron Corporation. Then, remove the adjuster from the stainless steel container, level off the beads that exceed the top limit, and measure the mass of the beads remaining in the container to determine the specific gravity of the beads.

[0012] Next, some of the beads in the stainless steel container are removed and placed in another container. Approximately 5 to 10 g of dried textured soybean product is then added to the empty space, depending on its size. An adjuster is then attached around the opening of the stainless steel container to extend its height. The removed beads are then returned to the stainless steel container, and tapping is performed 100 times using a powder tester (registered trademark) manufactured by Hosokawa Micron Corporation. After that, the adjuster is removed, and the beads that exceed the top edge of the stainless steel container are leveled off. The mass of the leveled beads is then measured. The bulk density of the textured soybean product is then calculated from the mass of the beads that overflowed (leveled off) from the stainless steel container after adding approximately 5 to 10 g of textured soybean product, and from the volume of the stainless steel container (100 ml).

[0013] Furthermore, the "water absorption rate" of the textured soybean processed product specified in this invention is the value obtained when it is immersed in 98°C hot water for 10 minutes.

[0014] According to the present invention, a processed soybean product containing okara (soy pulp) is obtained that is suitable as a meat substitute because its tissue structure is maintained even after rehydrating, and furthermore, it exhibits a crisp texture when eaten as is.

[0015] The embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the embodiments described below.

[0016] The okara-containing textured soybean processed product of the present invention is a processed food made by organizing a raw material composition containing 30% or more and less than 70% by mass of dried okara powder, with a dietary fiber content of 10-30% by mass, a lipid content of 5-15% by mass, and a dry bulk density of 0.2-0.6 g / cm³ measured by the bead substitution method. ３ The water absorption rate is 200% or more.

[0017] [Dried Okara Powder] Dried okara powder is the main ingredient of the textured soybean processed product in this embodiment. However, if the dried okara powder content is less than 30% by mass of the total mass of the raw material composition, the richness of the textured soybean processed product will decrease. On the other hand, if the dried okara powder content is 70% by mass or more of the total mass of the raw material composition, the texture strength of the soybean processed product will decrease, the texture structure may break down when rehydrated, or a crisp texture may not be obtained when eaten as is. Furthermore, it may become difficult to industrially and continuously mold the textured soybean processed product.

[0018] Therefore, the dried okara powder content in the raw material composition should be 30% by mass or more and less than 70% by mass. Furthermore, from the viewpoint of improving texture, it is preferable that the amount of dried okara powder in the raw material composition be 60% by mass or less.

[0019] The dried okara powder used in the textured soybean processed product of this embodiment preferably has a protein content of 25 to 36% by mass, a dietary fiber content of 33 to 47% by mass, and a median diameter of 20 to 100 μm. By making the median diameter of the dried okara powder 100 μm or less, it becomes easier to organize the protein. On the other hand, the smaller the particle size of the dried okara powder, the easier it is for the protein to be organized, but generally the lower limit of the median diameter of dried okara powder is about 20 μm.

[0020] The dried okara powder used in the textured soybean processed product of this embodiment can be manufactured, for example, by the following method. First, hulled soybeans, from which all or part of the seed coat and / or hypocotyl have been removed, are heated by steaming or boiling, then ground, and pressed to extract soy milk, thereby preparing okara. The method for removing the seed coat and hypocotyl from the soybeans is not particularly limited, but for example, the heated soybeans can be passed through an auxiliary hulling machine, followed by a peeling machine, the hulls can be separated by air separation, and then the cotyledons and hypocotyl can be separated using a multi-stage sieving device. Next, the okara prepared by the method described above is dried with hot air and pulverized in a pulverizer to obtain dried okara powder.

[0021] [Dietary Fiber] If the dietary fiber content in the textured soybean processed product is less than 10% by mass, it will be deficient in dietary fiber and will have poor nutritional characteristics. If the dietary fiber content exceeds 30% by mass, the tissue strength will decrease, causing the tissue structure to break down when rehydrated or preventing the crisp texture from being obtained when eaten as is. Therefore, the dietary fiber content in the textured soybean processed product of this embodiment should be 10 to 30% by mass.

[0022] Furthermore, the amount of dietary fiber in textured soy products can be adjusted, for example, by changing the amount of dried okara powder used, or by adding other okara besides dried okara powder, defatted soybeans, whole soybeans, peas, chickpeas, kidney beans and broad beans, cereals such as corn, barley and wheat, insoluble dietary fiber such as cellulose and hemicellulose, soluble dietary fiber such as pectin, psyllium and guar gum, indigestible dextrin and polydextrose to the raw material composition.

[0023] [Lipid] When the lipid content in the textured soybean processed product is less than 5% by mass, the richness becomes weak and powdery texture is easily perceived. On the other hand, when the lipid content exceeds 15% by mass, the texture strength decreases, making it difficult to industrially continuously mold the textured soybean processed product. Therefore, the lipid content in the textured soybean processed product of the present embodiment is set to 5 to 15% by mass. The lipid content in the textured soybean processed product can be adjusted, for example, by changing the blending amount of dried okara powder, or blending okara other than dried okara powder, defatted soybean, animal fat or vegetable oil, etc. into the raw material composition.

[0024] [Dry bulk density] The dry bulk density of the textured soybean processed product measured by the bead replacement method is 0.2 g / cm ３ When it is less than 3, the processed product itself becomes brittle, and a meat-like texture cannot be obtained after rehydration, and a crispy texture and richness cannot be obtained even when eaten directly. On the other hand, when the dry bulk density exceeds 0.6 g / cm ３ 3, it takes a long time for rehydration, furthermore, a crispy texture cannot be obtained when eaten directly, and the texture also deteriorates.

[0025] Therefore, the dry bulk density of the textured soybean processed product of the present embodiment is 0.2 to 0.6 g / cm ３ 3, and from the viewpoint of improving the texture after rehydration and in the as-is state, it is preferably 0.2 to 0.43 g / cm ３ 3. The value of the dry bulk density of the textured soybean processed product can be adjusted by changing the dietary fiber content, lipid content and manufacturing conditions.

[0026] [Water absorption rate] When the water absorption rate of the textured soybean processed product is less than 200%, rehydration becomes difficult, so a hard part remains in the center even after rehydration, or the texture deteriorates. Therefore, in the textured soybean processed product of the present embodiment, the water absorption rate when immersed in 98°C hot water for 10 minutes is set to 200% or more. The water absorption rate c of the textured soybean processed product referred to herein is defined with m １ 0 being the mass of the textured soybean processed product in a dry state, and m ２ 1 being the mass after immersion in 98°C hot water for 10 minutes to allow water absorption, and it is a value calculated by the following mathematical formula 1.

[0027]

[0028] Furthermore, the water absorption rate of the textured soybean processed product in this embodiment can be adjusted, for example, by changing the amount of dietary fiber, the amount of lipids, and the manufacturing conditions.

[0029] [Other Ingredients] The textured soybean product of this embodiment may also contain plant-based protein materials such as isolated soy protein, wheat gluten, defatted soybeans, and peas in an amount of 15 to 70% by mass of the total mass of the raw material composition. This makes it possible to produce a textured soybean product with a higher fiber content and stronger binding strength.

[0030] Furthermore, the textured soybean processed product of this embodiment may contain starches (starch and modified starch) in an amount of 20% by mass or less of the total mass of the raw material composition in order to adjust the texture and suitability for manufacturing. Examples of starches that can be added to the raw material composition include various starches such as corn starch, waxy corn starch, high-amylose corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, and canna starch, as well as various modified starches obtained by subjecting these starches, corn grits, wheat flour, and rice flour to chemical treatments such as etherification, esterification, oxidation, bleaching, acid treatment, alkali treatment, or enzyme treatment, or to physical treatments such as dry heat treatment and moist heat treatment.

[0031] Furthermore, the raw material composition used in the textured soybean processed product of this embodiment may also contain, in addition to the aforementioned dried okara powder and plant protein material, seasonings such as salt, animal or vegetable oils and fats, flavorings, and various additives for the purpose of improving the fluidity of the raw materials, suppressing soybean odor, or improving taste, as long as it does not affect the effects of the present invention.

[0032] [Manufacturing Method] Next, the manufacturing method for the textured soybean processed product of this embodiment will be described. In the manufacturing method for the textured soybean processed product of this embodiment, a raw material composition containing 30% by mass or more and less than 70% by mass of dried okara powder, preferably 30 to 60% by mass, and optionally containing 15 to 70% by mass of plant protein material, and water are put into a twin-screw extruder, for example, and kneaded under pressure. The amount of water added at that time can be appropriately set according to the formulation of the raw material composition, for example, if the raw material composition consists only of powder, it is preferable to add 10 to 50 parts by mass of water per 100 parts by mass of the raw material composition.

[0033] The kneaded material discharged sequentially from the twin-screw extruder is then cut to the required size as needed and dried in a dryer or similar device. This organizes the proteins in the raw material composition, resulting in a product containing 10-30% by mass of dietary fiber and 5-15% by mass of lipids. After vacuum drying at 90°C for 8 hours, the dry bulk density measured using the bead displacement method is 0.2-0.6 g / cm³. ３ This results in a textured soybean product with a water absorption rate of 200% or more.

[0034] As detailed above, the textured soybean product of this embodiment has its dietary fiber content, lipid content, dry bulk density, and water absorption rate within specific ranges, resulting in a crisp texture when eaten as is. Furthermore, because the textured soybean product of this embodiment uses dried okara powder as its main ingredient, it has excellent binding properties, is easy to shape, and does not crumble easily, despite containing 30% or more okara by mass. In particular, products using dried okara powder with a median diameter of 20 to 100 μm have strong tissue strength, and the tissue structure does not break down even when rehydrated, resulting in a good texture.

[0035] Furthermore, the textured soybean processed product of this embodiment has a dry bulk density of 0.2 to 0.6 g / cm³ after vacuum drying at a temperature of 90°C for 8 hours. ３It has a water absorption rate of 200% or more, and is more porous than conventional products, while being able to maintain its tissue structure even after rehydration, so it has high versatility. The textured processed soybean product of the present embodiment, for example after rehydration, can be used as a cooking ingredient for a wide range of cooking methods such as stir-frying, boiling or frying. Even in its original dry state, it can be used by adding boiling water to serve as a floating ingredient in soup, or be seasoned with cereals, seasonings, oils and fats, chocolate, honey glaze or the like to be made into snacks, toppings or confectionery.

[0036] Furthermore, the textured processed soybean product of the present embodiment does not generate undesirable flavor peculiar to soybeans (beany flavor) even when subjected to heat treatment at high temperature such as retort sterilization. Conventional textured processed soybean products such as those made from soy protein isolate tend to have enhanced beany flavor when heat-treated at high temperature. In particular, when retort heat treatment is performed together with Japanese-style seasonings such as soy sauce and miso, the beany flavor becomes noticeably perceptible. In contrast, the processed soybean product of the present embodiment can suppress the generation of beany flavor even when subjected to retort heat sterilization together with seasonings.

[0037] Hereinafter, the effects of the present invention will be specifically described with reference to examples and comparative examples.

[0038] [First Example] In this example, dried okara powder A (18% by mass of lipid, 38% by mass of dietary fiber, 31% by mass of protein, median diameter of 51 μm), dried okara powder B (18% by mass of lipid, 38% by mass of dietary fiber, 31% by mass of protein, median diameter of 67 μm), soy protein isolate A (1% by mass of lipid, 0% by mass of dietary fiber, 86% by mass of protein), soy protein isolate B (1% by mass of lipid, 0% by mass of dietary fiber, 87% by mass of protein), mung bean protein isolate (0% by mass of lipid, 1% by mass of dietary fiber, 82% by mass of protein), and defatted soybeans (4% by mass of lipid, 15% by mass of dietary fiber, 47% by mass of protein) were used. Textured processed soybean products were produced by changing the formulation of the raw material composition and evaluated.

[0039] The sample for evaluation was produced by feeding a raw material composition having the formulations shown in Tables 1 to 3 below and water into a twin-screw extruder, mixing and kneading the mixture under pressure and heating, and drying the mixture at 60°C for 2 hours. Evaluation of each sample was carried out according to the methods and criteria shown below. For comparison, the same evaluation was also conducted on commercially available textured soybean processed products (Conventional Examples I to III, raw materials are only soybeans). The sensory evaluation of the samples (textured processed soybean products) was carried out by 3 analytical sensory evaluation panelists (training period: 3 years or more).

[0040] <Water Absorption> The evaluation sample (mass m in dry state １ ) was immersed in 10 times the volume of hot water (98°C) for 10 minutes, then drained thoroughly, and the mass m ２ was measured, and the water absorption rate c (%) was obtained from the above mathematical formula 1. Samples with a water absorption rate of 200% or more were rated ○ (pass), and those with a water absorption rate of less than 200% were rated × (fail).

[0041] <Hardness (after rehydration>> "Hardness" refers to the resistance to breaking perceived when eating rehydrated textured processed soybean products. A sample for evaluation immersed in 10 times the volume of hot water (98°C) for 10 minutes was evaluated for the perceived hardness when eating on the following 4-point scale, compared with a reference sample (Conventional Example II shown in Table 3) rehydrated under the same conditions. The evaluation was carried out individually by 3 panelists, and the evaluation rank selected by 2 or more panelists was adopted as the evaluation result for each sample. ◎ Softer than the reference sample ○ Equivalent to the reference sample △ Slightly harder than the reference sample × Harder than the reference sample

[0042] <Crispiness (dry state>> "Crispiness" refers to the crunchy texture perceived when eating textured processed soybean products. The evaluation sample and the reference sample (Conventional Example II shown in Table 3) were eaten directly to compare the texture, and evaluated on the following 4-point scale. The evaluation was carried out individually by 3 panelists, and the evaluation rank selected by 2 or more panelists was adopted as the evaluation result for each sample. ◎ More crispy texture perceived than the reference sample ○ Slightly more crispy texture perceived than the reference sample △ Equivalent to the reference sample × Less crispy texture perceived than the reference sample

[0043] <Soybean Odor (Dried)> "Soybean odor" refers to the soybean flavor perceived when eating processed soybean products. The evaluation was conducted by comparing the soybean odor of the evaluation sample and the reference sample (conventional example II shown in Table 3) by consuming them as they were, and evaluating them on the following four-point scale. Three panelists each performed the evaluation, and the evaluation level (rank) selected by two or more members was adopted as the evaluation result for each sample. ◎ Almost no soybean odor ○ Weaker than the reference sample △ Slightly weaker than the reference sample × Equivalent to the reference sample

[0044] <Richness (Dried)> "Richness" refers to the rich flavor perceived when eating textured soybean processed products. The richness of the evaluation sample and the reference sample (conventional example II shown in Table 3) were compared by consuming them as they were, and evaluated on the following four-point scale. Three panelists each performed the evaluation, and the evaluation level (rank) selected by two or more members was adopted as the evaluation result for each sample. ◎ Stronger richness than the reference sample ○ Slightly stronger richness than the reference sample △ Equivalent to the reference sample × Weaker richness than the reference sample

[0045] <Powderiness (Dryness)> "Powderiness" refers to the sensation of powder remaining in the pharynx after chewing textured soy products. The evaluation was conducted by comparing the powderiness of the evaluation sample and the reference sample (conventional example II shown in Table 3) by consuming them as they were, and evaluated on the following four-point scale. Three panel members each performed the evaluation, and the evaluation level (rank) selected by two or more members was adopted as the evaluation result for each sample. ◎ Almost no powderiness felt ○ Less powdery than the reference sample △ Equivalent to the reference sample × More powdery than the reference sample

[0046] The evaluation results are shown in Tables 1 to 3 below. Note that all three panel members gave the same evaluation level.

[0047]

[0048]

[0049]

[0050] As shown in Tables 1 and 2 above, comparative examples No. 1 and 2, which were produced using a raw material composition containing 70% by mass of dried okara powder, could be molded, but lacked crispness. Furthermore, comparative example No. 11, which was produced using only dried okara powder, and comparative example No. 19, which was produced using a raw material composition containing 90% by mass of dried okara powder, could not be molded. On the other hand, comparative examples No. 17 and 18, which were produced from raw material compositions with a dried okara powder content of less than 30% by mass, lacked richness.

[0051] Dry bulk density is 0.6 g / cm³ ３ Comparative examples No. 3 and 4, which exceeded the specified limit, exhibited inferior crispness. Note that samples No. 3 and No. 4 had the same raw material composition, but were manufactured under different manufacturing conditions. Furthermore, the dry bulk density was 0.2 g / cm³. ３ Comparative example No. 20, which had a water absorption rate of less than 200%, lacked crispness and richness. Furthermore, comparative examples No. 4 and 9, which had a water absorption rate of less than 200%, still had hard parts even after being rehydrated.

[0052] In contrast, the samples No. 5-8, 10, 12-16, and 21-23, which are embodiments of the present invention, became soft while maintaining their tissue structure when rehydrated, and when eaten as is, they had no soybean odor or powdery texture, and a crispy texture and rich flavor. Compared to conventional examples I-III, they were superior in flavor, texture, or both.

[0053] [Second Example] Next, as a second example of the present invention, the soybean odor after retort sterilization was confirmed using the No. 8 sample shown in Table 1 above. Specifically, 10 g of the No. 8 sample was added to 100 g of seasoning liquid (Kikkoman Corporation's hot pot soup base "Samgyetang from the Heart") diluted with twice the amount of water, sealed in a retort pouch, and retort sterilization was performed at 120°C for 20 minutes. For comparison, the same treatment was also performed on Conventional Example II shown in Table 3 above, which was used as the reference sample in the first example.

[0054] Next, the retort pouches were opened and each sample was removed, and the soybean odor was evaluated according to the method and criteria shown below.

[0055] <Soybean Odor> The soybean odor was compared by consuming the evaluation sample (sample No. 8) taken from the seasoning liquid and the reference sample (conventional example II shown in Table 3) as is, and evaluated on the following four-point scale. Three panel members each performed the evaluation, and the evaluation level (rank) selected by two or more members was adopted as the evaluation result for each sample. The results are shown in Table 4 below. ◎ Almost no soybean odor ○ Weaker than the reference sample △ Slightly weaker than the reference sample × Equivalent to the reference sample

[0056]

[0057] As shown in Table 4 above, sample No. 8 (textured soybean processed product) prepared within the scope of the present invention had significantly reduced soybean odor compared to commercially available textured soybean processed products (granular soybean protein), and no soybean odor was detected even after retort sterilization treatment with seasoning liquid.

[0058] From the above results, it has been confirmed that the present invention makes it possible to create a textured soybean product containing okara that is less likely to break down when rehydrated and can be eaten as is.

Claims

1. A processed food made from a raw material composition containing 30% to less than 70% by mass of dried okara powder, with a dietary fiber content of 10-30% by mass, a lipid content of 5-15% by mass, and a dry bulk density of 0.2-0.6 g / cm³ measured by the bead substitution method. ３ A processed soybean product with a water absorption rate of 200% or more.

2. The textured soybean product according to claim 1, wherein the dried okara powder has a median diameter of 20 to 100 μm.

3. The textured soybean product according to claim 1 or 2, wherein the raw material composition contains 30 to 60% by mass of dried okara powder.

4. The dry bulk density is 0.2 to 0.43 g / cm³. ３ A textured soybean processed product according to any one of claims 1 to 3.

5. The textured soybean processed product according to any one of claims 1 to 4, wherein the raw material composition further contains 15 to 70% by mass of plant protein material.

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