JP2003102424A - Soybean milk seasoning of oil-free type and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soybean milk seasoning of oil-free type, having such a feed feeling as similar to that of mayonnaise, of semisolid, and having a low calorific value, and to provide a method for producing the same. SOLUTION: This soybean milk seasoning of oil-free type contains the soybean milk as a main component, wherein a thickener, such as glucomannan, is added thereto, so that a specified viscosity is given to the seasoning.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a non-oil type soybean milk seasoning and a method for producing the same, and more particularly to a non-oil type soybean milk seasoning having a very low calorie and a very low calorie texture and a method for producing the same. is there.

[0002]

BACKGROUND OF THE INVENTION Mayonnaise is mainly made from egg yolk, fats and oils and vinegar, and is stirred by vigorously stirring air to make fats and oils into fine particles. The lecithin present in the yolks emulsifies and fats To be In the mayonnaise, the oil particles are in a semi-solid state and are suspended in water, which gives a smooth texture unique to the mayonnaise.

[0003] This mayonnaise is a seasoning containing an oil content of 65% by weight or more, and if the amount of oil contained is reduced, it may eventually become semisolid. This is because a decrease in oil causes a decrease in viscosity. Therefore, conventionally, the decrease in viscosity is compensated by adding a gum substance, and it is marketed as a low-calorie mayonnaise-like seasoning.

[0004]

However, since such a conventional mayonnaise-like seasoning is mainly composed of a conventional raw material to which fats and oils are added, even if the calorie is lower than that of a normal mayonnaise, it is generally used as a general seasoning. If so, the calorie content is sufficiently high, and if further calorie reduction is required, it is difficult to prepare a mayonnaise-like seasoning without adding fats and oils.

In view of the problems of the above conventional mayonnaise-like seasoning, the present invention provides a low-calorie non-oil type soymilk seasoning which is semi-solid and has a texture close to that of mayonnaise, and a method for producing the same. To aim.

[0006]

In order to achieve the above object, the non-oil type soymilk seasoning of the present invention contains soymilk as a main component, and a thickener such as glucomannan is added to the soymilk to give a predetermined viscosity. The feature is that it is given.

This non-oil type soybean milk seasoning is added to a main component of soybean milk with a thickener such as glucomannan to give a predetermined viscosity, thereby adding no fat or oil,
It can be made into a mayonnaise-like seasoning that resembles the texture of semi-solid mayonnaise and has an extremely low calorie.

The method for producing a non-oil type soymilk seasoning of the present invention comprises soymilk as a main component, a thickening agent such as glucomannan added to the soymilk, and uniform stirring by an emulsifying machine, and then, It is characterized by heating to obtain a stable viscosity.

This non-oil type soymilk seasoning is produced by adding a thickener such as glucomannan to the main ingredient soymilk, stirring the mixture uniformly with an emulsifying machine, and then heating to obtain a stable viscosity. Therefore, a mayonnaise-like seasoning having a very low calorie resembling the texture of a semi-solid mayonnaise can be obtained without adding fats and oils.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The non-oil type soymilk seasoning of the present invention and the method for producing the same are described below.

The non-oil type soybean milk seasoning of the present invention comprises soybean milk as a main component, and a thickener such as glucomannan is added to the soybean milk to give a predetermined viscosity. Without using it, it has a very low-calorie mayonnaise-like seasoning that closely resembles the texture of semi-solid mayonnaise.

In this case, the soybean milk is soaked in water overnight after washing soybeans to absorb water sufficiently, and then drained and ground with a millstone while adding 3 times the amount of water. It is obtained by adding ~ 3 times the amount of water and heating to obtain gourd soup, squeezing this gourd with a bleaching cloth, and separating and removing the okara. Soy milk is rich in high-quality proteins, and contains few other ingredients. In particular, the oil content is very low at 3% or less. Glucomannan, locust bingham, gellan gum, xanthan gum, carrageenan, agar, starch and other thickening agents were added to this soymilk in appropriate amounts to produce a mayonnaise-like semi-solid seasoning. Table 1 shows an example of a combination of raw materials for obtaining such a mayonnaise-like semi-solid physical property, and Table 2 shows the range of use of each constituent raw material when producing a mayonnaise-like semi-solid seasoning. Show.

[0013]

[Table 1]

[0014]

[Table 2]

Further, based on the formulations shown in Tables 1 and 2, the physical properties and texture of the combination of thickeners were examined, and the effective use range of thickening polysaccharides such as glucomannan and locust bingham, which are effective, Table 3 shows the results of the examination
Shown in.

[0016]

[Table 3]

Based on the above results, a non-oil type soymilk seasoning was produced with the formulations shown in Table 4.

[0018]

[Table 4]

When this mayonnaise-like seasoning was compared with a commercially available mayonnaise, the physical properties and tastes were comparable, and the calorie per 15 g was 100 to 115 Kcal for the conventional mayonnaise, and the conventional mayonnaise-like seasoning. The amount was as high as 77 Kcal, while the mayonnaise-like seasoning of this example had an extremely low calorie of only 7 Kcal.

Next, a method for producing this non-oil type soymilk seasoning will be described based on the production flow shown in FIG.

This non-oil type soymilk seasoning is prepared by first adding soymilk with a predetermined solid content to vinegar, salt, seasonings,
A seasoning such as pepper is added, and the mixture is stirred and dissolved, and the liquid amount is corrected as necessary (first step).

Next, a thickener such as glucomannan, locust bean gum, gellan gum and 95% by weight ethyl alcohol as a non-dissolving liquid are mixed and stirred in a separate container (second step). In this case, the insoluble liquid is used in an amount of 2 times by weight or more, preferably 4 times by weight or more with respect to the thickener. In this way, a mixture of the thickener and ethyl alcohol as the insoluble liquid, which is stirred, is in a suspended state because the thickener is not dissolved in ethyl alcohol. There is no particular relationship between the first step and the second step, and both steps can be performed in parallel at the same time.

As described above, the thickener obtained in the second step in a state of being suspended in an insoluble liquid is added to the liquid seasoning obtained in the first step to add a liquid thickener. Disperse in seasoning (3rd step). In this case, the liquid seasoning obtained in the first step is set at room temperature, preferably in the temperature range of 0 to 30 ° C., and the thickener is not gelled in the liquid seasoning. Try to disperse. At this time, the thickener suspended in ethyl alcohol as a non-soluble liquid comes into contact with the water contained in the liquid seasoning through the ethyl alcohol, so that the thickener comes into direct contact with the water. Compared to the case, it is possible to delay the time for the thickener to swell containing water, glucomannan is less likely to be lumpy, and the thickener can be uniformly dispersed in the liquid seasoning. Become.

The stirring device used in the third step (the same applies to the fourth step described later) is not particularly limited, but includes the bottom of the stirring tank 1 as shown in FIG. The scraping pieces 21, 22, 23, and 24, which come into sliding contact with the bottom of the stirring tank 1 for forcibly and uniformly stirring the entire tank, are provided.
The bottom stirring blade 2 which is driven to rotate by 0, and the disk 31 having the projection 32 for crushing the thickened thickening agent by shearing action at the lower end, and the auxiliary stirring which is driven to rotate by the vertical rotary shaft 30 An emulsifier equipped with the blades 3, the heating mechanism 4, and the temperature sensor 5 can be preferably used. Then, by rotating the oblique rotation shaft 20 and the vertical rotation shaft 30 together, the glucomannan is not lumpy, and the thickener is uniformly dispersed in the liquid seasoning.

Then, after the thickener is uniformly dispersed in the liquid seasoning as described above, the thickener swelled by containing water is gelated by stirring while heating, and thereafter. If necessary, it is cooled to a predetermined temperature (fourth step). In this case, the heating temperature is preferably set to be in the temperature range of 80 to 90 ° C,
The thickener is gelled in a state of being uniformly dispersed in the liquid seasoning. The stirring device used in the fourth step is not particularly limited, but the stirring device used in the third step can be continuously used. At this time, the vertical rotation shaft 30 is not driven to rotate.

After that, the soymilk seasoning with the thickening agent gelled was treated at a temperature at which gel strength was less likely to appear, specifically, 50 ° C.
As described above, preferably, the product is filled in a predetermined tube-shaped container or bag while being kept at 60 to 70 ° C., and the production is completed (fifth step).

Although the non-oil type soymilk seasoning of the present invention and the method for producing the same have been described above, the present invention is not limited to the configurations described in the above examples, and for example, the seasoning to be used may be appropriately mixed. Do not use the stirrer as shown in Fig. 2 for the production of non-oil type seasoning, and mix and stir the raw materials in equal proportions while transporting in the piping of the production equipment, and further heat as necessary. Thus, the constitution can be appropriately changed within a range not departing from the gist thereof, such as by producing a non-oil type seasoning.

[0028]

EFFECTS OF THE INVENTION According to the non-oil type soymilk seasoning of the present invention, by adding a thickening agent such as glucomannan to the main component soymilk to impart a predetermined viscosity, it is possible to add a semi-oil without adding oil or fat. Very similar to the texture of solid mayonnaise,
Moreover, an extremely low calorie mayonnaise-like seasoning can be obtained.

According to the method for producing a non-oil type soymilk seasoning of the present invention, a thickening agent such as glucomannan is added to the main component soymilk, and the mixture is uniformly stirred by an emulsifying machine and then heated. Since we get a stable viscosity,
It is possible to obtain a mayonnaise-like seasoning having a very low calorie resembling the texture of a semi-solid mayonnaise without adding fats and oils.

[Brief description of drawings]

FIG. 1 is a flow chart showing an example of a method for producing a soymilk seasoning according to the present invention.

FIG. 2 is an explanatory view showing an example of a stirrer used for producing the soymilk seasoning of the present invention.

[Explanation of symbols]

1 stirring tank 2 Bottom stirring blade 3 Auxiliary stirring blade 4 heating mechanism 5 temperature sensor

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Claims (2)

[Claims] 1. A non-oil type soymilk seasoning characterized by comprising soymilk as a main component and adding a thickening agent such as glucomannan to the soymilk to impart a predetermined viscosity. 2. A non-oil type characterized in that soy milk is the main component, a thickening agent such as glucomannan is added to the soy milk, the mixture is uniformly stirred by an emulsifying machine, and then heated to obtain stable viscosity. Manufacturing method of soymilk seasoning.