JP2008035768A - Mayonnaise-like seasoning containing neither purified oil and fat nor egg yolk - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide mayonnaise-like seasoning (dressing) containing neither purified oil and fat nor egg yolk obtained by utilizing soymilk fermented substance, and having good shape retainability. <P>SOLUTION: The mayonnaise-like seasoning containing neither purified oil and fat nor egg yolk consists mainly of soymilk fermented substance and aqueous seasoning liquid, and is produced by adding starch and agar to the mixture so as to impart viscosity to the mixture. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a mayonnaise-like seasoning that uses fermented soymilk and has good shape retention and does not contain refined fats and egg yolks.

In recent years, awareness of health has increased greatly with the increase of middle-aged and elderly. In particular, refined fats and fats cause obesity due to high calories, and egg yolks contain a large amount of cholesterol, which may cause arteriosclerosis. It is desirable.
It is desired to obtain a low-calorie mayonnaise-like seasoning by replacing part or all of the mayonnaise component consisting of egg yolk, refined oil and fat with other foods.
Conventionally, as a mayonnaise-style seasoning using fermented soymilk, the emulsion phase containing refined fats and oils such as sunflower oil and egg yolk was added to the aqueous phase containing fermented soymilk, vinegar, starch, and homogenized mayonnaise A flavor seasoning (dressing) is known (for example, refer to Patent Document 1).
However, this mayonnaise-style seasoning (dressing) contains refined fat and egg yolk in high concentrations, so it has a high calorie, high cholesterol intake, and mayonnaise-style seasoning that is beneficial for people who are concerned about obesity and arteriosclerosis. Have the problem of not being able to provide a fee.
Further, a method for preparing a mayonnaise-like seasoning (dressing) by mixing cereal vinegar, salt, mustard, xanthan gum, and refined salad oil into a fermented soymilk and homogenizing is known (see, for example, Patent Document 2). ) This method is also forced to add 60% or more of refined salad oil, and because calories are high and cholesterol intake is high, it may not be possible to provide a mayonnaise-style seasoning that is beneficial for those who are concerned about obesity. Have.
On the other hand, it is known that part or all of the refined fat / oil may be replaced with starch among the mayonnaise ingredients composed of egg yolk, vinegar, refined oil / fat, etc. to obtain a low calorie mayonnaise-like seasoning (see, for example, Patent Document 3). However, the product obtained here has a drawback that the shape retention is not sufficient and a texture similar to mayonnaise cannot be obtained.
Further, a mayonnaise-like seasoning having a thickening effect such as agar is known without using chicken eggs or other eggs (see, for example, Patent Documents 4 and 5), but refined fats and oils must be added. Since the calories are high, it may not be possible to provide a mayonnaise-style seasoning that is beneficial to those who are concerned about obesity.
Note that the shape-retaining property means that, for example, when the sample is fully filled in a cylinder placed on a glass plate and the cylinder is pulled up, the lower part does not easily spread radially.
Japanese Patent Laid-Open No. 3-201944 JP 2001-29038 A JP 7-46968 A JP 2003-274899 A JP 2002-335906 A

  This invention makes it a subject to provide the mayonnaise-like seasoning which does not contain refined | purified fats and oils and egg yolk using the fermented soymilk and good shape retention.

  As a result of intensive studies for solving the above problems, the present inventors have a soymilk fermented product and an aqueous seasoning liquid as the main components, and when starch and agar are added thereto to impart viscosity, the above problems are solved. It was found that a mayonnaise-like seasoning was obtained, and the present invention was completed based on this finding.

That is, the present invention relates to the following.
(1) A mayonnaise-like seasoning containing no refined fats and egg yolks, characterized in that a fermented soymilk and an aqueous seasoning liquid are the main components, and starch and agar are added thereto to impart viscosity.
(2) The mayonnaise-like seasoning according to (1) above, containing 2 to 5 (w / w)% starch and 0.2 to 1.0 (w / w)% agar.
(3) The mayonnaise-like seasoning according to (1) above, wherein the fermented soymilk is a fermented soymilk of 6.0 Pa · s or more.
(4) 20 to 35 (w / w)% fermented soymilk, 5 to 10 (w / w)% vinegar, 15 to 30 (w / w)% starch syrup, 2 to salt The mayonnaise-like seasoning according to (1) above, containing 5 (w / w)%, starch 2-5 (w / w)% and agar 0.2-1.0 (w / w)%.

  ADVANTAGE OF THE INVENTION According to this invention, the mayonnaise-like seasoning which does not contain refined fats and fats and egg yolk using the soymilk fermented product and favorable shape retention property can be obtained. Moreover, since the intake of refined fat and egg yolk can be reduced, disease prevention such as arteriosclerosis can be expected. The present invention can provide a mayonnaise-like seasoning that can be expected to prevent the above diseases, is healthy, and has a texture similar to mayonnaise.

  Hereinafter, embodiments of the present invention will be described in detail.

(Soy milk)
Arbitrary soymilk can be used as the soymilk used to obtain the fermented soymilk used in the mayonnaise-like seasoning of the present invention, but 3 (w / w)% or more, particularly 4 to 16 (w / w)%. Soy milk containing 3% (w / w)% or more, particularly 5 to 15 (w / w)% of one or more sugars selected from soybean solids and sucrose, maltose, stachyose or raffinose is preferred.

(Lactic acid bacteria)
As a lactic acid bacterium used for obtaining a fermented soymilk product, a bacterium species capable of producing a large amount of substances that can contribute to viscosity such as polysaccharides by fermentation is preferable. Examples of such lactic acid bacteria include Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc citreum, Leuconostoc dextranicum, and the like. More specifically, examples include Leuconostoc pseudomesenteroides (ATCC12291), Leuconostoc citreum (NRIC1579), and Leuconostoc paramesenteroides (NISL7218).
Regarding the above bacterial species names, “NRIC” means a strain preserved by the Department of Applied Biological Sciences, Tokyo University of Agriculture, and “NISL” means a strain preserved by Noda Institute of Industrial Science. To do.
These lactic acid bacteria are preferable because they produce polysaccharides in the soymilk fermentation process and can stably produce fermented soymilk having a smooth creamy physical property with a viscosity of 6.0 Pa · s or more.

(Lactic acid fermentation)
The soymilk fermented product used for the mayonnaise-like seasoning of the present invention can be obtained, for example, by adding the lactic acid bacteria to the soymilk and performing lactic acid fermentation.
A well-known method may be used for fermentation of soy milk.For example, saccharides are added to soy milk, and the above-mentioned lactic acid bacteria are added thereto for fermentation, and culture time and conditions suitable for increasing the viscosity of soy milk, for example, The method of making it ferment for 4 hours or more at 30-35 degreeC, and making it ferment while measuring the viscosity of a fermented material suitably is mentioned.

(Viscosity of fermented soymilk)
The viscosity of the soymilk fermented product is arbitrary, but when using a soymilk fermented product of 6.0 Pa · s or higher, the mayonnaise-like seasoning may be aggregated and separated even under low pH conditions of pH 4.7 or lower. It has a characteristic that it becomes difficult to perform and has excellent homogeneous stability.
The viscosity can be measured using a known method, for example, a B-type viscometer.

(Fermented soymilk)
The soymilk fermented product can be used in a range of 5 to 75 (w / w)% with respect to the total amount of mayonnaise-like seasoning, but it is preferably used in an amount of 20 to 35 (w / w)%.
If the amount used is less than 20%, it may not be easy to homogenize the mayonnaise flavor, and there is a risk that the homogeneity stability at pH 4.7 or less will not be good.
On the other hand, if the amount of fermented soymilk used exceeds 35%, the flavor of soymilk with respect to the aqueous seasoning liquid becomes thick and slightly different from the mayonnaise flavor.
On the other hand, when the blending amount of the fermented soymilk is 20 to 35 (w / w)%, aggregation and separation are unlikely to occur as a mayonnaise-like seasoning, and a good mayonnaise-like seasoning can be obtained.

The aqueous seasoning liquid used in the present invention means any aqueous seasoning liquid, for example, organic acids such as acetic acid, lactic acid, citric acid, malic acid, tartaric acid; rice vinegar, grain vinegar, fruit vinegar, wine vinegar Brewing vinegar; sweeteners such as sugar, starch syrup, honey; salt; chemical seasonings such as sodium glutamate, sodium inosinate and sodium succinate; amino acid seasonings such as hydrolysates of animal or plant proteins; fermented seasonings , Yeast extract, seafood extract, vegetable extract, seaweed extract and other extracts; pepper, mustard, herb powder, ginger, garlic, chili, nutmeg, sage, thyme, cinnamon, extracts of these An aqueous solution containing one or more of the above-mentioned spices.
If necessary, other raw materials shown below, for example, processed products of vegetables such as tomatoes, carrots, onions, garlic, sesame (purees, pastes, pastes, shredded granules, ground products, powders, etc.) ; Fruits such as apples, citrons, oranges, peaches, strawberries, pineapples, mandarin oranges, grapes, processed products of fruit juice (same as above), etc. may be added and mixed as appropriate.

(starch)
Examples of the starch used in the present invention include natural starch and processed starch. Natural starch includes potato starch, sweet potato starch, tapioca starch, and ground starch such as kuzu starch, corn starch, wheat starch, and rice starch. And ground starch. Examples of the processed starch include soluble starch such as acid-treated starch and oxidized starch, decomposed starch such as dextrin, and starch derivatives such as substituted starch, crosslinked starch, and substituted crosslinked starch. Any starch can be used, but processed starch such as cross-linked starch is preferably used because separation of mayonnaise-like seasoning can be satisfactorily prevented. Moreover, 2-5 (w / w)% of the usage-amount is preferable with respect to the mayonnaise-like seasoning whole quantity. When the amount used is less than 2 (w / w)%, shape retention cannot be obtained. On the other hand, when the amount used is more than 5 (w / w)%, the taste and texture are poor.

(Agar)
Examples of the agar used in the present invention include powder agar, square agar, fine agar, etc., but powder agar which is easy to handle industrially is preferable. Moreover, the usage-amount is preferable 0.2-1.0 (w / w)% with respect to the mayonnaise-like seasoning whole quantity. When the amount used is less than 0.2 (w / w)%, shape retention cannot be obtained. On the other hand, when the amount used is more than 1.0 (w / w)%, it becomes too hard and the palatability such as texture is inferior.

  In the present invention, it is very important to add processed starch and agar together, and in either case, the object of the present invention, that is, a mayonnaise-like seasoning with good shape retention cannot be obtained. That is, only agar has the disadvantage of becoming a gelled mayonnaise-like seasoning. In addition, the processed starch alone has a disadvantage that the shape retention is poor and the texture similar to mayonnaise cannot be obtained. In contrast, when processed starch and agar are used in combination, a product having the same viscosity, viscosity and texture as mayonnaise can be obtained.

The suitable compounding ratio (%) of each raw material with respect to the total amount of the mayonnaise-like seasoning of the present invention is shown below.
Fermented soymilk: 20-35 (w / w)%
Minamata: 15-35 (w / w)%
Vinegar (acetic acidity 5%): 5-10 (w / w)%
Salt: 2-5 (w / w)%
Spice: 0.1-5 (w / w)%
Processed starch: 2-5 (w / w)%
Agar: 0.2-1.0 (w / w)%
Purified oil and fat: not included Egg yolk: not included pH: 3.0 to 4.7

(Preparation of mayonnaise-like seasoning of the present invention)
The mayonnaise-like seasoning of the present invention is an aqueous seasoning solution containing syrup, vinegar, salt and spices, fermented soymilk, further processed starch, agar, and other ingredients as necessary, uniformly mixed with stirring, It is obtained by heating and dissolving at a product temperature of 90 to 97 ° C., and finally adjusting the pH to 3.0 to 4.7 using an organic acid or vinegar. The mayonnaise-like seasoning of the present invention has a mayonnaise-like rich taste and a creamy (smooth) texture, and is characterized by high homogenous stability even after long-term storage. Moreover, since it can be prepared without using any food additives, it has a feature that there is no risk of causing health problems in long-term intake.

  Hereinafter, the present invention will be described more specifically with reference to experimental examples and examples. However, the technical scope of the present invention is not limited by these examples.

Experimental example 1
(Preparation of fermented soymilk)
1) Preparation of Soymilk Soymilk with 7% soybean solid content containing about 10% sucrose in final concentration by adding an equal amount of sterilized 20% sucrose solution to unprepared soymilk with 14% soybean solid content (Hereinafter referred to as “soy milk before fermentation”). The prepared soymilk was filled in a container such as a sterilized cup.
2) Preparation of lactic acid bacterium Lactic acid bacterium Leuconostoc paramesenteroides (NISL7218) was prepared at 30 ° C. in a lactic acid bacterium preparation medium (1.0% soybean peptone, 0.5% yeast extract, 1.0% glucose, 0.5% sodium acetate), 20 ° C. Incubate for hours. 10 mL of the culture solution was centrifuged (3,000 g × 5 min) to recover the cells.
3) Fermentation The whole amount of the microbial cells collected above was added to the prepared soymilk and fermented in a constant temperature state at 30 ° C. for 24 hours to obtain a fermented soymilk product used in the production of the mayonnaise-like seasoning of the present invention.
4) Viscosity of lactic acid fermented product The viscosity of the soymilk fermented product obtained above was measured using a B-type viscometer (measuring conditions: No. 3 rotor, 25 ° C., 12-60 rotations), and 6.15 Pa. -It was confirmed that the viscosity was as high as s.

(Preparation of mayonnaise-style seasoning)
Seven sections of fermented soybean milk having a viscosity of 6.15 Pa · s obtained in Experimental Example 1 were prepared, and each of them was added with starch syrup, salt, vinegar, fermented seasoning, spice, coloring, and further processed starch and / or A mayonnaise-like seasoning having the blending amount shown in Table 1 was prepared with or without adding agar.

(Measurement method of shape retention)
A cylinder with an inner diameter of 5.5 cm and a depth of 4 cm is placed on a glass plate inclined at 30 degrees, and after each sample is fully filled in this cylinder, the cylinder is quickly lifted immediately above and the lower end expands after 10 minutes. (Difference in the length between the upper end and the lower end) was measured as an index of shape retention.
A smaller value means better shape retention.

(Evaluation criteria for texture)
◯: Similar viscosity and viscosity as compared to the control mayonnaise (commercially available).
(Triangle | delta): It has a viscosity and a viscosity which are somewhat unsatisfactory compared with control mayonnaise (commercially available product).
X: Compared with mayonnaise (commercial product) as a reference, it has a different viscosity and viscosity compared with mayonnaise.

  From the result of the comparative example 2 of Table 1, when only agar is added, it has the fault which becomes a gelled mayonnaise-like seasoning. Moreover, from the result of the comparative example 3, it has the fault that shape-retaining property is bad only by processed starch, and the food texture similar to mayonnaise cannot be obtained. From the results of Comparative Example 1 in Table 1, it can be seen that when neither processed starch nor agar is added, the mayonnaise-like seasoning has disadvantages such as insufficient viscosity, viscosity and texture. On the other hand, from the results of the present invention 1-4 in Table 1, it can be seen that when processed starch and agar are used in combination, a product having the same viscosity, viscosity and texture as mayonnaise can be obtained.

Claims (4)

  A mayonnaise-like seasoning containing no refined fats and egg yolks, characterized by comprising a fermented soymilk and an aqueous seasoning liquid as main components, and adding starch and agar thereto to impart viscosity.   The mayonnaise-like seasoning according to claim 1, containing 2 to 5 (w / w)% starch and 0.2 to 1.0 (w / w)% agar.   The mayonnaise-like seasoning according to claim 1, wherein the soymilk fermented product is a fermented soymilk of 6.0 Pa · s or more. 20-35 (w / w)% fermented soymilk, 5-10 (w / w)% vinegar, 15-30 (w / w)% starch syrup, 2-5 (w) salt / W)%, mayonnaise-like seasoning according to claim 1 containing starch 2-5 (w / w)% and agar 0.2-1.0 (w / w)%.