JP2018174728A - Vegetable white turbid soup base - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable white turbid soup base that has, without using animal raw materials such as pork bones, chicken bones and bonito chips, sufficient umami and richness and is like a white broth.SOLUTION: Provided is an oil-in-water type emulsion composition containing a bean extract satisfying the requirements of A) and B) below, an oil/fat and a vegetable seasoning, and is characterized by being turbid when in a liquid state, in which A) the raw material of the bean extract is a bean that has been heat-treated beforehand, and B) the lipid content in the bean extract is 15 mass% or less in terms of solid content.SELECTED DRAWING: None

Description

  The present invention relates to a plant-based cloudy soup base.

Generally, soups used in ramen and hot pot dishes are mainly made of bones of meat such as chicken and pork bones, and dried products of fish and shellfish such as dried bonito and dried sardine, etc. A long cooking process is required, which requires labor and time.
On the other hand, there is a need to prefer foods that do not use animal ingredients for vegetarians from the recent health-oriented trend and religious viewpoints. Also in the case of preparing soups other than animal material, it is necessary to simmer various vegetables for a long time, and after simmering, it is necessary to dispose of the vegetable residue.

The soups are made into clear soups (called chitin soup) (eg chicken soup) and soups (eg pork bone soup) in which fat called baitang soup is emulsified to become cloudy. It is divided roughly. Usually, when making a soup from vegetables, it is difficult to produce a vegetable-based white-water soup which does not contain fats and does not contain any meat and meat raw materials, because it is a pure-water soup.
On the other hand, in commercial products, soy milk soup is sold for applications such as ramen and hot pot dishes, and soy milk soup is cloudy. However, this is soy milk mixed with chicken soup and pork bone soup.

  Also in Patent Documents 1 and 2, a soymilk soup using soymilk is provided. In these, soymilk is used for the purpose of giving a health image, and when soymilk is used for soups, a technique for suppressing the cohesion and yellowishness which are generated is disclosed.

JP, 2014-264, A JP, 2008-167698, A

The soymilk soups as described in Patent Documents 1 and 2 use soymilk for the purpose of imparting a health image, so the flavor of soymilk is felt on the front, and the taste of the soup can not be felt as it is. Therefore, when applying to soups, such as ramen, it will be essential to use together the extract which simmered pork bones and chicken roe.
An object of the present invention is to provide a plant-based cloudy soup base such as Shirato soup, which has sufficient umami and richness without using animal raw materials such as pork bones, chicken bones and bonito.

  As a result of intensive studies for the above problems, the present inventors have prepared umami by preparing an oil-in-water emulsion containing a specific bean extract, fat and oil, and vegetable oil and vegetable extract. The present invention has been completed by finding that a plant-based white turbid soup base such as a Shirato soup having mash and richness can be obtained.

That is, the present invention includes the following inventions.
(1) An oil-in-water emulsion composition comprising a bean extract, a fat and oil, and a vegetable seasoning which satisfy the requirements of the following A) and B), which is characterized by being clouded in a liquid state To be, the plant-based cloudy soup base. A) The raw material of the bean extract is beans which have been heat-treated in advance, B) The lipid content in the bean extract is 15% by mass or less in terms of solid content,
(2) The vegetable-based white turbid soup base according to (1), wherein in the requirement A), the NSI (water-soluble nitrogen index) of the heat-treated beans is 15 to 77,
(3) C) The plant white turbid soup base according to the above (1) or (2), wherein the content ratio of protein to carbohydrate in the legume extract is 100 to 200% by mass.
(4) C) The plant white turbid soup base according to the above (1) or (2), wherein the content ratio of protein to carbohydrate in the legume extract is 1 to 100% by mass.
(5) The plant-based white turbid soup base according to any one of the above (1) to (4), wherein the beans are whole fat soybeans;
(6) The plant-based white turbid soup base according to any one of the above (1) to (5), which contains no animal material.

  According to the present invention, it is possible to provide a plant-based white turbid soup base having sufficient taste and texture without using animal raw materials such as pork bones and chicken bones.

  The plant-based white turbidity soup base of the present invention is an oil-in-water emulsion composition containing a specific pulse extract, fats and oils, and a plant-based oil and / or vegetable extract, and is clouded in a liquid state. The bean extract is characterized in that the raw material is a bean which has been pretreated with heat and the lipid content of the bean extract is 15% by mass or less in terms of solid content. It features. Hereinafter, embodiments of the present invention will be specifically described.

(Raw material of bean extract)
As a raw material of the specific bean extract contained in the plant-based white turbidity soup base of the present invention, beans such as soybean, pea, green beans and the like can be mentioned. From the industrial point of view, soy beans or peas are preferred. When soybean is used as a raw material, any of whole fat soybean, partially defatted soybean and defatted soybean can be used. The lipid content of the whole fat soybean is not particularly limited, but in the case of the whole fat soybean which has not been subjected to the extraction process, it is usually more than 15% by mass in solid content, and most are 18% by mass or more. The soy bean extract obtained from whole-fat soybean has less unpleasant soybean odor, and therefore, the flavor improving effect of matcha tea can be more easily exhibited.

  The beans used may be uncrushed or may be previously crushed prior to extraction with an aqueous solvent. The particle diameter in the case of crushing beans in advance is arbitrary, and may be crushed or crushed.

(Heat treatment of beans)
It is important that the beans are not raw and have been pre-heat treated prior to extraction with an aqueous solvent. In particular, in the case of crushing beans, it is more preferable to carry out a heat treatment in advance before crushing. The method of heat treatment of beans is not particularly limited, and for example, dry heat treatment, steam treatment, superheated steam treatment, microwave treatment and the like can be used. Moreover, although it can also be heat-processed before extraction processing, after immersing in water, it is more preferable that it is heat-processed in the step before immersing in water.

  The degree of heating is preferably such that no burnt odor such as roasted beans is imparted to the extract. The degree of heating can be expressed by NSI (water-soluble nitrogen index) indicating the degree of protein denaturation, and the stronger the degree of heating, the more insoluble the protein and the smaller the value of NSI. In the present invention, the NSI of the heat-treated beans can be particularly set to the lower limit of 15 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more. Further, the upper limit can be set to 77 or less, 75 or less, 70 or less, 65 or less, 60 or less, 55 or less, 50 or less or the like. By heating so as to be NSI in the intermediate range, it is possible to obtain a bean extract that is more excellent in imparting effects of umami and rich.

  The conditions of the heat treatment are not particularly limited because they differ depending on the heat treatment apparatus, and preferably, the NSI may be appropriately set so as to fall within the above range. For example, when dry heat treatment is carried out, the treatment conditions are influenced by the production environment, but it can not be said indiscriminately, but NSI of beans is above for 5 to 10 minutes using superheated steam at approximately 120 to 250 ° C. The processing conditions may be appropriately selected so as to be in the range, and the determination of the processing conditions does not require special difficulties.

In addition, NSI can be represented by the ratio (mass%) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a predetermined method, and in the present invention, it is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of the sample, and the mixture is stirred and extracted at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain a supernatant 1. 100 ml of water is again added to the remaining precipitate, and the mixture is stirred and extracted at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain a supernatant 2. The supernatant 1 and the supernatant 2 are combined, and water is further added to make it 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen (water-soluble nitrogen) recovered as a filtrate to the total nitrogen in the sample is represented as mass% as NSI.

(Beans extract)
The specific bean extract used for the plant-based white turbidity soup base of the present invention is obtained by extracting the above-mentioned heat-treated beans with an aqueous solvent, and is a bean extract having the following composition (hereinafter, this extraction The thing may be called "the present extract"). The pulse extract also includes fractions obtained by fractionating, concentrating or purifying specific fractions from the extract from the aqueous solvent.
The lipid content in the extract is 15% by mass or less, preferably 12% by mass or less, and more preferably 10% by mass or less. In the present invention, the lipid content is measured by an acid decomposition method. As the aqueous solvent for extracting the present extract from beans, water, water-containing alcohol and the like can be used, and water and water-containing ethanol are preferable in food production. The extraction conditions such as the amount of water added when extracting the extract from beans, the extraction temperature, the extraction time, etc. are not particularly limited. For example, the amount of water added is 2 to 15 times by mass relative to beans, and the extraction temperature is 20 to 99 ° C. The extraction time may be set to 20 minutes to 14 hours or the like. The present extract may be in any form of liquid, solid or powder.

  For example, when the raw material is soybean, the present extract is clearly distinguished from soymilk having a high lipid content and extracted from whole soybean, and defatted soymilk extracted from non-denatured defatted soybean. The present extract typically includes a low-fat extract having a lipid content in the above-mentioned range extracted from heat-treated beans and excluding a composition in which an oil is artificially mixed with the extract. is not. Components other than lipids contained in this extract are water-soluble components and include some or all of components such as carbohydrates, proteins, free amino acids, low molecular weight peptides, minerals, organic acids, isoflavones and saponins. is there. The present extract does not necessarily contain a large amount of protein, and as long as the raw material has been subjected to heat treatment in advance, the present extract includes, for example, an embodiment such as an immersion liquid for beans, boiling water, whey, etc. The extract etc. byproduced at the time of manufacture of goods are also included.

The mass ratio of protein content to carbohydrate content in the extract is not as high as that of general soymilk and defatted soymilk, specifically 1 to 200% by mass is good, and more specifically 1 to 170%. % Is preferable, and more specifically, the range of 1 to 150% by mass is preferable.
In the present invention, the protein content is measured by the Kjeldahl method. The carbohydrate content is calculated as the solid minus the sum of the contents of lipid, protein and ash. Hereinafter, more specific examples of the present extract are shown.

  As one form of this extract, heat-treated soybeans, defatted soybeans, etc. are ground and extracted in water, or they are previously crushed and then water is added for extraction, and fiber components and lipids are removed by centrifugation etc. The obtained low-fat extract has a lipid content in the solid content in the above range. As described above, in the soymilk obtained by removing the insoluble fraction, okara, from the slurry (soybean milled liquid) obtained by the known method, the lipid content in the solid content becomes higher than the above range, and 20 mass % Or more. As a specific method for obtaining such a low-fat extract, the method described in JP-A-2012-16348 can be referred to.

  In the case of the low-fat extract, since the protein is extracted to some extent from the raw material, the mass ratio of the protein content to the carbohydrate content is relatively high, about 100 to 200 mass%. However, this range is a sufficiently low level as compared with normal soymilk and defatted soymilk extracted from native defatted soybean. The person skilled in the art can arbitrarily select such a specific range, and the lower limit is 120% by mass or more, 130% by mass or more and 140% by mass or more, and the upper limit is 190% by mass or less, 180% by mass or less, 170% by mass Hereinafter, the range of less than 160% by mass, 155% by mass or less, 150% by mass or less can be selected. When it is desired to reduce the ratio of the protein content as much as possible, for example, the high molecular weight protein is removed by ultrafiltration and the permeated liquid is recovered, or the protein is precipitated by pH adjustment and the supernatant is recovered. A method etc. can be used.

  As another form of the present extract, the extract is extracted from beans which have been heat-treated in advance by a known method under the condition that protein is not extracted as much as possible, or the protein is removed from the extract extracted with the protein from the beans. Extract. Although what is called an immersion liquid, a boiled liquid, whey etc. may correspond as a specific name, it is not limited to these names. In any case, the content ratio of protein to carbohydrate can be lowered as compared with the above embodiment, and can be about 1% by mass or more and less than 100% by mass. The person skilled in the art can arbitrarily select in such a range, the lower limit is 5% by mass or more, 10% by mass or more and 20% by mass or more, and the upper limit is 90% by mass or less, 80% by mass or less and 70% by mass or less The range can be selected.

The immersion liquid and boiled soup of beans after the heat treatment are usually obtained by immersing the beans in water as it is without breaking the beans and boiling it in hot water if necessary. In the case of soybean, those produced as by-products in the process of producing processed soybean products such as miso, soy milk, tofu, soy sauce, natto and the like can be used.
Whey is prepared by adding an acid to a water extract (soy milk) prepared from beans to adjust the pH to 4 or 5, which is near the isoelectric point of protein, or adding a divalent metal salt such as calcium salt or magnesium salt to soy milk A water-soluble fraction obtained by separating insolubilized proteins by subjecting beans to alcohol extraction with a 50-80% alcohol solution, or by adding acid solution of pH 4-5 to the beans and acid-washing the beans (In this case, it may be neutralized if necessary). Also applicable is a permeate obtained by removing the extract through a filtration membrane such as an ultrafiltration membrane to remove proteins, preferably proteins having a molecular weight cut off of 500,000 to 10,000.

(Fat and oil)
As fats and oils contained in the plant-based white turbidity soup base of the present invention, any of vegetable fats and oils and animal fats and oils may be used as long as they are used for food, for example, rapeseed oil, soybean oil, sunflower Seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil etc. Examples thereof include fats and oils, animal fats and oils such as milk fat, beef tallow, pork fat, fish oil and soy sauce, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils may be used alone or in combination of two or more.
As one preferable form of the present invention, it is preferable to use vegetable fats and oils without using animal fats and oils. This makes it possible to produce a pure botanical white turbid soup base.

  The content of fat and oil in the plant-based white turbidity soup base of the present invention is preferably 1 to 30% by mass, more preferably 3 to 20% by mass, as a lipid content including lipids contained in raw materials other than the above-mentioned fats and oils. -10 mass% is further more preferable. By adjusting the content of fats and oils to the above-mentioned range, it is possible to obtain a more concentrated plant-based cloudy soup base.

(Plant seasoning)
The vegetable seasoning contained in the vegetable white turbid soup base of this invention says the oil and extract which have the flavor of a plant. The plant is not particularly limited, but, for example, onion, green onion, barmera, basil, garlic, Chinese cabbage, Chinese cabbage, cabbage, tomato, celery, shiso, myosa, myoga, radish sprouts, okra, asahi, daikon, radish, seri, leek, fukinoto, Three leaf, bean seedling, parsley, watercress, mint, pakuchi, rucola, selvatico, ierba buena, carrot, pepper, pepper, cinnamon, mustard, fennel, cumin, wasabi, ginger, yam, flower bud, tamarind, shiitake mushroom, mushroom, yuzu , Kabosu, sudachi, shiekushisa, lemon, lime and other vegetables, seeds, fruits, mushrooms and the like.
A vegetable oil is an oil containing a flavor component of a plant, and includes a vegetable seasoning oil. Plant-based extracts are water-soluble extracts containing flavor components of plants.

  Although the content of the vegetable seasoning in the vegetable-based white turbidity soup base of this invention can be suitably adjusted with the kind of seasoning, it is not specifically limited, For example, it can be 0.1-20 mass%.

(Other ingredients)
The plant white turbid soup base of the present invention can contain the above-mentioned specific bean extract, fats and oils, and other raw materials other than plant seasonings. For example, starch, dextrin, oligosaccharide, thickener, sweetener, sour agent, emulsifier, soy milk, soy flour, water and the like can be mentioned. The plant white turbid soup base of the present invention can use only plant-derived materials without using any animal-derived materials. This also makes it possible to obtain a pure vegetable turbid soup base.

(Oil-in-water emulsion composition)
The plant-based white turbid soup base of the present invention is an oil-in-water emulsion composition in which the above-mentioned aqueous material and oil material are uniformly mixed and emulsified.

(Properties)
The plant white turbidity soup base of the present invention is characterized by being white turbidity when in a liquid state. The plant-based turbid soup base may take any form such as liquid, solid, powder, and paste. In the case of a solid or powder, it may be turbid when it is dissolved in water to be in a liquid state. Here, "white turbidity" in the present invention means a turbid state and is typically white, but it is not necessarily limited to a white turbid state because it differs depending on the raw material added to the soup base.

(Plant-based turbid soup base)
The "plant-based cloudy soup base" of the present invention will be described.
In the present invention, the term "plant-based soup base" refers to a soup base in which vegetable raw materials such as legume extracts and vegetable fats and oils are used in part or all of the raw materials. That is, it means a soup base containing a vegetable raw material, and animal raw materials such as chicken meat and pork bone may be contained in a part of the raw material. In particular, a plant-based soup base in which 50% by mass, 60% by mass, 70% by mass, 80% by mass or 90% by mass or more of all raw materials excluding water is a vegetable raw material is preferable. The vegetable-based soup base (pure-plant-based soup base) in which is a vegetable raw material is preferable.
"Soup base" refers to the basic raw material for making soup of ramen and hot pot dishes.
Various raw materials can be added to the plant-based white turbidity soup base of the present invention to produce various foods or soups used for the foods. Various foods include soups such as corn soup and potage soup, noodles such as ramen, udon, soba, pasta, pho, laksa and marla noodles, hot pot dishes, cooked rice such as risotto and pilaf, gratin and curry etc. It can be mentioned.

  Hereinafter, embodiments of the present invention will be more specifically described by way of examples and the like. In the following, “%” and “parts” mean “mass%” and “parts by mass” unless otherwise noted.

Test Example 1 Preparation of Plant-Based Turbid Soup Base As a test sample, four samples of whole fat soymilk, low-fat soymilk, defatted soymilk powder and soy whey were prepared as legume extracts as shown in Table 1.

(Table 1)

  5 parts of palm fractionated oil, 4 parts of vegetable extract (Yaizu Fisheries Chemical Co., Ltd. product), and 46 parts of water are mixed while adjusting at 60 ° C. to 45 parts of sample for each test area to make an emulsion as 100 parts After preparation, heat sterilization was performed by UHT sterilization, the mixed solution was homogenized with a homogenizer, and then cooled to prepare a vegetable soup base. Each of the obtained soup bases was cloudy, and in appearance the white soup was like soup.

  We asked 10 taste panelists in the company to sample the soup bases obtained in each test section 1 to 4. The taste (Umami, rich, balanced) was evaluated and scored according to the following evaluation criteria for sensory evaluation. I was asked.

(Evaluation criteria)
・ Umami 5 points: very good (very strong umami)
4 points: good 3 points: normal 2 points: somewhat bad 1 point: bad (it hardly feels delicious)

・ Five points: Very good (very strong feeling)
4 points: good 3 points: normal 2 points: somewhat bad 1 point: bad (it hardly feels rich)

・ Balance 5 points: very good (very good flavor balance)
4 points: good 3 points: normal 2 points: somewhat bad 1 point: bad (flavor balance is bad)

The average value of each panelist's score was calculated. And from the average value,
A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 2.5 or more and less than 3.5 points D: 1.5 or more and less than 2.5 points E: less than 1.5 points The evaluation was conducted in five stages, and all evaluation items were rated as C or higher for the passing quality. The results are shown in Table 2.

(Table 2)

  As described above, when using low-fat soymilk or soy whey obtained from heat-treated soybeans in advance, sufficient umami and richness are enhanced without using pork bones and chicken bones, and the soup base is excellent in balance It was obtained. On the other hand, when whole soybean milk and skimmed soybean milk which have not been heat-treated in advance, they were lacking in taste and had a poor flavor balance.

Example 1 Soup for Ramen (Noodles) 3 parts of the white turbid soup base in Test Zone 1, 1 part of salt dripping, and 6 parts of water were mixed to prepare a soup for ramen. The soup for ramen obtained was cloudy and had sufficient taste and taste, and when it was eaten with ramen added, it had a quality comparable in appearance and flavor as compared with Shiratoyu soup.

(Example 2) Soup stock for pot 4 parts of the white turbid soup base of Test Zone 1, 3 parts of white miso soup and 2 parts of water were mixed to prepare soup stock for pots. A vegetable pot was prepared by adding vegetables to the obtained butri soup. It had a rich quality of umami flavor with a pronounced vegetable flavor.

  By using the plant white turbidity soup base of the present invention, various soups such as ramen and hot pot dishes using a large amount of vegetable raw materials can be easily prepared, and pure vegetable soups can also be prepared. .

Claims (6)

An oil-in-water emulsion composition comprising a bean extract, a fat and an oil, and a vegetable seasoning which satisfy the requirements of the following A) and B), wherein the composition is clouded in the liquid state: Plant-based cloudy soup base.
A) The raw material of the bean extract is beans which have been heat-treated in advance;
B) The lipid content in the legume extract is 15% by mass or less in terms of solid content. The vegetable turbid soup base according to claim 1, wherein in the requirement A), the NSI (water-soluble nitrogen index) of the heat-treated beans is 15-77. C) The plant white turbid soup base according to claim 1 or 2, wherein the content ratio of protein to carbohydrate in the legume extract is 100 to 200% by mass. C) The plant white turbid soup base according to claim 1 or 2, wherein the content ratio of protein to carbohydrate in the legume extract is 1 to 100% by mass. The plant-based white turbid soup base according to any one of claims 1 to 4, wherein the beans are whole fat soybeans. The plant white turbid soup base according to any one of claims 1 to 5, which contains no animal material.