JP2001017119A - Production of mayonnaise-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing mayonnaise-like food with a little decreasing rate in viscosity when compared the one several months after production with the other just after the production, having shape-retaining properties when squeezed out of a mayonnaise vessel. SOLUTION: This production of mayonnaise-like food is to disperse condensed soybean protein obtained by washing de-fatted soybeans with water-containing alcohol in a weak alkaline aqueous solution, apply a protein hydrolase to the solution, treat it to homogenize by maintaining a heating condition after the reaction and obtain refined soybean protein, mix oil and fat, vinegar, a seasoning, etc. with the refined protein and emulsify the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a mayonnaise-like food having excellent viscosity stability, using soybean protein obtained by a specific method as an emulsifier instead of an egg.

[0002]

2. Description of the Related Art In recent years, there has been an increasing demand for cholesterol-free foods for health reasons. For mayonnaise, development of mayonnaise-like foods using soy protein without using eggs as an emulsifier has been attempted. . That is, alcohol-denatured soybean protein is decomposed with a protease until the solubilization rate of acetic acid trichloride becomes 15 to 35%, solubilized, and insolubles are separated to obtain a purified soybean protein. For producing mayonnaise-like foods by mixing and emulsifying vinegar, seasonings, etc. (JP-A-56-26171), or by allowing a neutral or alkaline protease to act on an aqueous dispersion of alcohol-denatured soybean protein. After partial hydrolysis is carried out until the acetic acid solubilization ratio becomes about 8 to 15%, and after inactivation of the enzyme, insoluble matter is removed to obtain a purified soybean protein, the content of the soybean protein in the purified soybean protein is reduced. Approximately 0.2% as dry matter based on the total weight of the composition.
A method for producing a mayonnaise-like food having excellent squeezing properties, comprising mixing and emulsifying fats and oils, vinegar, seasonings and the like so as to exceed 5% and less than 2.5% by weight (Japanese Patent Laid-Open No. Sho 56-56
158073).

However, the mayonnaise-like foods produced by these proposed methods have a high viscosity immediately after production and at a point in time after the production is short, and have a shape-retaining property when extruded from a tube such as a plastic container. However, several months after production, the viscosity decreases compared to immediately after production, so the viscosity is low, and when extruded from a tube, it does not have shape retention, reducing its value as a product . In order to maintain a high viscosity several months after production, it is necessary to increase the viscosity immediately after production, but in such a case, the viscosity is too high and filling of the container at the time of production will be defective. , Which would hinder manufacturing.

[0004]

SUMMARY OF THE INVENTION The present invention relates to a method for producing a mayonnaise-like food which has a small viscosity reduction rate even after several months from the production and has a shape-retaining property when extruded from a tube. It was made for the purpose of providing.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, dispersed concentrated soybean protein obtained by washing defatted soybeans with aqueous alcohol in a weakly alkaline aqueous solution. The above-mentioned object can be achieved by using purified soybean protein obtained by heating and stopping the enzymatic decomposition reaction after heating the protein hydrolase, and performing homogenization treatment while maintaining the heated state. Thus, the present invention was completed.

[0006] That is, the present invention is to disperse a solvent-denatured concentrated soybean protein obtained by washing defatted soybeans with hydrous alcohol in a weakly alkaline aqueous solution, act on a protein hydrolase, and then heat to carry out the enzymatic degradation reaction. Stop, the first step of obtaining a purified soy protein by performing homogenization while maintaining the heating state, and a second step of mixing and emulsifying fats and oils, vinegar, seasonings and the like to the purified soy protein, This is a method for producing a mayonnaise-like food having a shape-retaining property when extruded from a tube because the viscosity reduction rate is small compared to immediately after production even after several months after production.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The method of the present invention will be described below in detail. First, defatted soybeans can be obtained as a residue obtained by dehulling raw soybeans or pressing them as they are and extracting oil with a solvent, but is not limited to this method. This defatted soybean contains 50 to 80 W / W% (weight / weight%; the same applies hereinafter) of a hydrous alcohol (although methanol, ethanol and isopropanol are generally used as alcohols. From the viewpoint of food production and handling, ethanol is the most common). The impurities are washed and dried by a known method (immersion, flushing, etc.). The obtained concentrated soybean protein usually contains 65 to 75 W / W% protein. Among them, the water-soluble protein has an NSI of 5 to 10 and is more strongly denatured with alcohol than the native protein. Odorous components and pigment components in defatted soybeans are almost completely removed.

In the present invention, this raw material (the solvent-denatured concentrated soybean protein) is dispersed in 5 to 20 times the weight of water, and then is adjusted to pH 7.5 to 9.0 with ammonia, caustic soda, sodium carbonate, preferably ammonia. Preferably pH
Adjust to 7.5-8.5. While stirring the solution, a protein hydrolyzing enzyme such as Neutrase (trade name, manufactured by Novo Nordisk Bioindustry Co., Ltd.), Alcalase (trade name, etc.) is added to perform enzymatic degradation. pH
Is out of the range of 7.5 to 9.0, the hydrolysis efficiency of the enzyme decreases. The temperature and time of the enzyme decomposition can be selected arbitrarily, but the generation of bitterness due to long-time enzyme decomposition is suppressed,
The optimal temperature of the enzyme is preferred in order to minimize the decomposition time.

[0009] The actual conditions of the enzymatic digestion step are determined by any conditions such as the concentration of the protein dispersion before degradation, pH, type of enzyme, titer, amount added to the starting protein, degradation time and temperature. Since the speed is affected, the reaction product is sampled with time, and the solubility of the protein (TCA solubility) with a 5% aqueous solution of trichloroacetic acid becomes 8 to 35%, preferably 15 to 25%. The reaction time as follows. If the TCA solubility is 8% or less, the solubility is low.
If it exceeds 35%, bitterness may occur,
Not preferred. The approximate temperature and time of the enzymatic degradation reaction in the present invention is 50 ± 2 for Neutrase.
About 1 hour at 50 ° C or 50 ± 2 ° C for Alcalase
About 1 hour.

The enzymatic decomposition reaction is stopped by heating to a temperature higher than the inactivation temperature of the enzyme (usually 90 ° C. or higher). Then, the temperature is maintained at 100 kg / cm 2 while maintaining the temperature without removing insolubles. Above, preferably 1000
It is homogenized and atomized under a pressure of ２０００2000 kg / cm 2. If it is less than 100 kg / cm2, the homogenization treatment is insufficient. Enzyme deactivation and subsequent homogenization were performed using UH
AUHT (Iwai Machinery Co., Ltd.)
It is advantageous to combine a high-temperature and short-time treatment with a Nanomizer system (trade name, manufactured by Nanomizer Co., Ltd.) as a high-pressure homogenizer.

When the reaction of the protein hydrolase in the aqueous dispersion of the concentrated soybean protein is stopped and then the homogenization treatment is not performed, the water-insoluble polysaccharide (commonly called okara) contained therein causes graininess in the food. For this reason, there is a case where there is a problem in serving as a food material.

From the purified soybean protein solution obtained after the homogenization treatment or the purified soybean protein powder obtained by spray-drying the same, a mayonnaise-like food is produced as follows. To a purified soybean protein solution or a purified soybean protein powder obtained by spray-drying it and reducing it to water, add seasonings and spices such as salt, sodium glutamate, nucleic acid seasonings, sugar and natural extracts, and further increase as necessary. Disperse and dissolve the viscosity stabilizer. In the edible oil, natural pigments, flavors and the like can be dissolved in advance. The soybean protein solution thus obtained and the edible oil are emulsified using an emulsifier such as a paddle mixer, a homomixer, and a colloid mill. Next, vinegar is added and further emulsified using an emulsifier.

The mayonnaise-like food thus obtained has excellent viscosity stability, and even after several months from the production, the viscosity reduction rate is smaller than that immediately after the production, so that the food is preserved when extruded from a tube. It has a mold.

[0014]

EXAMPLES In the following Examples and Comparative Examples, the unit of% is based on weight unless otherwise specified. Example 1 Low-denatured defatted soybeans (5 kg) were added to 60 W / W% aqueous ethanol 3
It was immersed in 5 kg and washed at 50 ° C. for 60 minutes. This was separated by filtration, dried at 70 ° C. in a vacuum dryer, and then crushed to obtain 3.4 kg of concentrated soybean protein. The analysis value of this product was: water: 7.0%, crude protein: 65.8%, NSI: 8. Next, transfer the whole amount to the jacketed tank,
4 liters of warm water was added, stirred and dispersed, adjusted to pH 8.0 with an ammonia solution, and the solution temperature was adjusted to 50 ° C. 10.2 g of Alcalase (0.6 L) was added and the mixture was allowed to act at 50 ° C. for 60 minutes, and then heat-treated at AUHT at 125 ° C. for 5 seconds to terminate the reaction. At this time, the TCA solubility was 18%. Followed by 1000kg with Nanomizer system
/ Cm 2 and then spray dried to 3.2
kg of purified soy protein A was obtained. It had no soybean odor, bright white color, and high dispersibility and solubility in water. The analysis values were as follows: water: 6.0%, crude protein:
65.3%, NSI: 72. Using this purified soybean protein A, mayonnaise-like food A was produced according to the following formulation. Cottonseed salad oil 550g Vinegar 70g Seasoning 50g Spice 5g Refined soy protein A 20g Thickening stabilizer 5g Natural pigment 2g Water 298g Seasoning, spice, purified soy protein A and thickening stabilizer are dispersed and dissolved in water in advance, and Cottonseed salad oil in which a natural pigment was previously dissolved was added dropwise and emulsified with a homomixer. Then, vinegar was added and emulsification was further continued to obtain 1 kg of mayonnaise-like food A.

Comparative Example 1 A concentrated soybean protein was obtained in the same manner as in Example 1, an enzymatic decomposition reaction was carried out, and the enzymatic reaction was stopped by heat treatment. Next, insoluble materials were removed by centrifugation, and spray-dried to 2.1.
kg of purified soy protein B was obtained. The analysis value was as follows: water: 6.0
%, Crude protein: 73.3%, NSI: 86. Using this purified soybean protein B, 1 kg of mayonnaise-like food B was obtained in the same manner as in Example 1 according to the following formulation. Here, the blending amount of the purified soybean protein B was adjusted so that the blending amount of the purified soybean protein A in Example 1 was equal to the crude protein content. Cottonseed salad oil 550 g Vinegar 70 g Seasoning 50 g Spice 5 g Purified soy protein B 17.8 g Thickening stabilizer 5 g Natural pigment 2 g Water 300.2 g

(Evaluation) Each of 250 g of mayonnaise-like food A and mayonnaise-like food B was filled in a plastic container, and the viscosity was measured immediately after production and after storage at 20 ° C. for 3 months, and the shape retention when extruded from a tube was evaluated. . Table 1 shows the results.

[0017]

[Table 1]

That is, as in the case of mayonnaise-like food B, the one produced using purified soybean protein from which insoluble matter has been removed by centrifugation without performing homogenization treatment has a viscosity that is several months after the production compared to that immediately after the production. Due to the large reduction rate, it did not have a shape retention property when extruded from a tube. Conversely, those produced using purified soybean protein that had been subjected to homogenization treatment, such as mayonnaise-like food A, were several months after production. Even after the lapse of time, it has a shape retention property when extruded from a tube because the viscosity reduction rate is smaller than that immediately after production.

[0019]

The mayonnaise-like food according to the present invention has a small viscosity reduction rate even after several months from the production, even after several months from the production, and has a shape retaining property when extruded from a tube.

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Claims (3)

[Claims] 1. A method in which concentrated soybean protein obtained by washing defatted soybeans with hydrous alcohol is dispersed in a weakly alkaline aqueous solution, and a protease is allowed to act thereon, followed by heating to stop the enzymatic decomposition reaction and remove insolubles. Without, the first step of obtaining a purified soy protein by performing homogenization treatment, and a second step of mixing and emulsifying fats and oils, vinegar, and seasonings with this purified soy protein, a mayonnaise-like food with excellent viscosity stability Production method. 2. The pH of the concentrated soybean protein when dispersed in a weakly alkaline aqueous solution is 7.5 to 9.0.
A method for producing the mayonnaise-like food according to the above. 3. A method in which concentrated soybean protein is dispersed in a weakly alkaline aqueous solution, a protease is allowed to act on the dispersion, and then the enzymatic degradation reaction is stopped by heating. TCA solubility) 8-35%
The method for producing a mayonnaise-like food according to claim 1, wherein