Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Reexamination Certificate
2000-08-17
2003-06-24
Weier, Anthony J. (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
C426S052000, C426S634000, C426S442000, C426S598000
Reexamination Certificate
active
06582739
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to an effective utilization of soybean curd lees, which are discharged in large quantity in the process to produce soybean foods such as soybean curd (tofu) or soybean milk known as superior foodstuffs containing vegetable protein. In particular, the invention relates to a method for producing tasty and highly functional soybean milk and soybean curd (tofu) using at least a part of soybean curd lees with high economic feasibility and without releasing wastes.
BACKGROUND ART
In a conventional process to produce soybean-related food products such as soybean curd, soybean milk, etc., a large quantity of soybean curd lees are discharged as side products.
The disposal of the soybean curd lees causes serious environmental and economic problems, and various attempts have been made to effectively utilize the soybean curd lees for different purposes.
An invention is described (for example, in JP-A-5-3761) to utilize the soybean curd lees as raw material for soybean curd without discarding as waste. However, according to this invention, the production process is complicated and the number of processes are too many. It is necessary to perform refrigerating process for preservation and thawing process, and this requires long time and high cost.
There are many different methods to produce soybean curd, such as a method based on enzyme processing, based on pulverizing process, a method using these two methods, etc. However, the obtained products are of lower quality and poor in taste, flavor when eaten, odor, color and luster, and visco-elasticity. It is very difficult to propagate and market these products on practical scale and on commercial base.
Further, various proposals have been made in many different fields on the utilization of soybean curd lees, but most of them are not suitable for practical application.
DISCLOSURE OF THE INVENTION
After making every possible effort to overcome the above problems, the present inventors have developed a method for producing a functional soybean curd lees milk and a functional soybean curd useful for keeping good health by effectively utilizing soybean curd lees, which are obtained in large quantity as side product during the process to produce soybean curd. The newly developed method is described in the present invention.
Specifically, the present invention relates to the production of a functional soybean curd lees milk as described below, and also to the production of a functional soybean curd.
In the present invention, the term “whole soybean” means soybean with shell in full size. The term “shelled soybean” means a soybean obtained from the whole soybean by removing shell and hypocotyls. The term “powdered soybean” means a soybean product obtained by pulverizing the above soybean.
The term “functional soybean curd lees milk” means a type of soybean milk, which is obtained from raw material containing soybean curd lees by enzyme reaction while applying mechanical pulverizing process in liquid. The term “functional total soybean curd lees milk” means a product produced by adding soybean milk, obtained in a process to produce soybean-related food product, to the functional soybean curd lees milk. Further, the term “functional soybean curd” means a type of soybean curd, which is produced using the above functional soybean curd lees milk.
Further, the term “primary enzyme reaction” used in the embodiments of the present invention means enzyme reaction by a plant tissue disintegrating enzyme. The term “secondary enzyme reaction” means enzyme reaction by a protein crosslinking enzyme.
[The Inventions Relating to the Production of Functional Soybean Curd Lees Milk]
(1) A method for producing a functional soybean curd lees milk, comprising the steps of adding water and a plant tissue disintegrating enzyme to soybean curd lees produced in a process to produce soybean products such as soybean milk and soybean curd, performing enzyme reaction while applying mechanical pulverizing process in liquid, and producing a functional soybean curd less milk containing large quantity of food fibers.
(2) A method for producing a functional soybean curd lees milk, comprising the steps of adding water and a plant tissue disintegrating enzyme to soybean curd lees produced in a process to produce soybean products such as soybean milk and soybean curd, performing enzyme reaction while applying mechanical pulverizing process in liquid, performing enzyme reaction by adding protein crosslinking enzyme, and producing functional soybean curd lees milk containing large quantity of food fibers.
(3) A method for producing a functional soybean curd lees milk, comprising the steps of adding water, a plant tissue disintegrating enzyme, and a protein decomposing enzyme to soybean curd lees formed in a process to produce soybean-related food products such as soybean milk or soybean curd, performing enzyme reaction by adding mechanical pulverizing process in liquid, and producing a functional soybean curd lees milk containing large quantity of food fibers.
(4) A method for producing a functional soybean curd lees milk, comprising the steps of adding water, a plant tissue disintegrating enzyme, and a protein decomposing enzyme to soybean curd lees formed in a process to produce soybean-related food products such as soybean milk or soybean curd, performing enzyme reaction by adding mechanical pulverizing process in liquid, performing enzyme reaction by adding a protein crosslinking enzyme, and producing a functional soybean curd lees milk containing large quantity of food fibers.
(5) A method for producing a functional soybean curd lees milk, comprising the steps of adding water and a plant tissue disintegrating enzyme to soybean curd lees produced in a process to produce soybean products such as soybean milk and soybean curd, performing enzyme reaction while applying mechanical pulverizing process in liquid, performing enzyme reaction by adding soybean milk formed in a process to produce the soybean-related food products and mixing with a protein crosslinking enzyme, and producing a functional total soybean curd lees milk containing large quantity of food fibers.
(6) A method for producing a functional soybean curd lees milk, comprising the steps of adding water and a plant tissue disintegrating enzyme to soybean curd lees produced in a process to produce soybean products such as soybean milk and soybean curd, performing enzyme reaction while applying mechanical pulverizing process in liquid, performing enzyme reaction by adding a protein crosslinking enzyme, adding and mixing soybean milk formed in the process to produce said soybean-related food product, and producing a functional total soybean curd lees milk containing large quantity of food fibers.
(7) A method for producing a functional soybean curd lees milk, comprising the steps of performing water-immersion process, smashing process and heating process on soybeans one after another to obtain a boiled “go” (water-immersed and smashed soybeans), and performing enzyme reaction according to one of (1) to (4) above to said boiled “go”.
(8) A method for producing a functional soybean curd lees milk, comprising the steps of obtaining a “go” juice (raw “go”) through immersion process and smashing process on soybeans, performing enzyme reaction according to one of (1) to (4) above, and heating and cooling.
(9) A method for producing a functional soybean curd less milk according to one of (1) to (8) above, wherein the enzyme reaction is characterized in that:
{circle around (1)} adding quantity of the plant tissue disintegrating enzyme is 0.1-1.0 weight %, reaction temperature is 20° C.-60° C., and reaction time is 30-90 minutes; and
{circle around (2)} adding quantity of the protein crosslinking enzyme is 0.1-2.0 weight %, enzyme reaction temperature is 20° C.-50° C., and enzyme reaction time is 70-10 minutes.
(10) A method for producing a functional soybean curd lees milk according to one of (1) to (9) above, wherein the soybean curd lees are pulverized to particle size of
Sawano Etsuo
Sawano Hiroshi
Kanesaka & Takeuchi
Sawa Industrial Co., Ltd.
Weier Anthony J.
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