JP6814375B2 - Manufacturing method of emulsified seasoning - Google Patents

Description

The present invention relates to an emulsified seasoning and a method for producing the same.

In recent years, with increasing awareness of health maintenance, animal protection, environmental conservation, etc., vegetable foods have been attracting attention, and there is a need for vegetable foods that replace animal proteins such as milk, meat, and eggs with vegetable proteins. It is increasing.

Patent Document 1 describes an egg substitute concentrate containing proteins such as soybean protein, vegetable oils, carbohydrates and cholesterol.

Patent Document 2 describes a method for producing an oil-in-water emulsified food using soy protein as an emulsifier, and the particle size of oil droplets of the oil-in-water emulsified food is 8.6 to 9.0 μ. Have been described. Further, Patent Document 3 describes that a processed product of cereal protein is used as a protein emulsifier, and describes that the particle size of a mayonnaise-like dressing prepared by using the emulsifier is 4 μm.

In general, emulsions that replace animal protein with vegetable protein are refreshing and have a weaker richness, and are compared to emulsions such as milk-based cream and pork bone-based white water soup. It was known that emulsification was fragile.

Japanese Patent Publication No. 2006-518201 Japanese Unexamined Patent Publication No. 63-79574 JP-A-11-98960

The present invention provides an oil-in-water emulsified seasoning which is an emulsified seasoning made from vegetable protein and fat and oil, has a strong creamy rich taste, and can stably maintain an emulsified state, and a method for producing the same.

In the emulsification of vegetable proteins and fats and oils, the inventors can produce an oil-in-water emulsified seasoning having a fine emulsified particle size by adding glutathione, which has a strong creamy richness and further heats. However, the present invention has been completed by finding that the emulsified state is not easily broken and the emulsified state of the emulsified seasoning can be stably maintained.

That is, the present invention relates to the following aspects [1] to [9].
[1] A method for producing an oil-in-water emulsified seasoning, which comprises emulsifying vegetable proteins and fats and oils in the presence of glutathione.
[2] The method for producing an oil-in-water emulsified seasoning according to [1], wherein the vegetable protein is a legume protein.
[3] The method for producing an oil-in-water emulsified seasoning according to [1] or [2], which contains 200 to 3000% by weight of fat and oil with respect to 100% by weight of vegetable protein.
[4] The method for producing an oil-in-water emulsified seasoning according to any one of [1] to [3], which contains 0.05 to 5.0% by weight of glutathione with respect to 100% by weight of vegetable protein.
[5] When the total raw material is 100% by weight, the raw material containing 20 to 80% by weight of water, 0.5 to 25% by weight of vegetable protein and 1 to 60% by weight of fat and oil is emulsified [1]. ] To [4], the method for producing an oil-in-water emulsified seasoning.
[6] When the whole emulsified seasoning is 100% by weight, 20 to 80% by weight of water, 0.5 to 25% by weight of vegetable protein and 1 to 60% by weight of fat and oil are contained, and the vegetable protein 100 An oil-in-water emulsified seasoning containing 200 to 3000% by weight of fat and oil and 0.05 to 5.0% by weight of glutathione with respect to% by weight.
[7] The oil-in-water emulsified seasoning according to [6], which is obtained by the production method according to any one of [1] to [5].
[8] A food containing the seasoning according to [6] or [7].
[9] A soup containing the seasoning according to [6] or [7].

According to the present invention, an oil-in-water emulsified seasoning containing a vegetable protein and an oil / fat can have fine emulsified particles, has a creamy rich taste, and the emulsified state is not easily broken even when heat is applied. It is possible to provide an oil-in-water emulsified seasoning that can stably maintain an emulsified state and can be used as a substitute for emulsions made from animal proteins such as milk and livestock extracts. In addition, it is possible to provide a production method capable of easily producing the seasoning.

The vegetable protein described in the present invention is not particularly limited as long as it is a plant-derived protein, and is a bean protein such as soybean protein and pea protein, a grain protein such as wheat protein and rice protein, and seeds and seeds such as sesame protein. Examples include proteins, and two or more types of vegetable proteins may be used in combination. Further, an enzymatically decomposed product, a thermally decomposed product, or the like of a vegetable protein may be used.

The fats and oils described in the present invention are not particularly limited as long as they are edible, and animal fats and oils such as pork fat, chicken oil, beef tallow, fish oil and butter, palm oil, palm kernel oil, palm oil, soybean oil and rapeseed oil. Examples include vegetable oils such as sunflower oil, corn oil, olive oil, sesame oil, rice bran oil, safflower oil, cottonseed oil, peanut oil, linseed oil, sesame oil, and grape oil, and hardened oils thereof. It may be used in combination. In addition, it is preferable to use a solid fat that is solid at room temperature in that the richness is further enhanced. Furthermore, vegetable oils and fats are preferable for making animal-free emulsified seasonings for vegetarians and the like.

The glutathione described in the present invention is not particularly limited as long as the oil-in-water emulsified seasoning of the present invention can be obtained, and may be an oxidized form or a reduced form. Glutathione such as yeast, liver, avocado, broccoli, asparagus, tomato, etc. It may be a raw material containing. In addition, vegetable raw materials are preferable for making animal-free oil-in-water emulsified seasonings for vegetarians and the like.

In the present invention, the vegetable protein and the fat and oil may be emulsified in the presence of glutathione, and when the total raw material is 100% by weight, it preferably contains 20 to 80% by weight of water and 25 to 70% by weight. It is more preferable to contain%, and it is further preferable to contain 30 to 60% by weight. Further, when the whole raw material is 100% by weight, it preferably contains 0.5 to 25% by weight of vegetable protein, more preferably 0.6 to 20% by weight, and contains 0.7 to 15% by weight. Is even more preferable. Further, when the total amount of the raw material is 100% by weight, it preferably contains 1 to 60% by weight, more preferably 2 to 50% by weight, and even more preferably 5 to 40% by weight. Further, carbohydrates, salt and the like may be added so that the solid content of the whole raw material is preferably 20 to 80% by weight, more preferably 30 to 75% by weight, still more preferably 40 to 70% by weight. Examples of carbohydrates include starch, starch decomposition products (dextrin, starch syrup, maltose, etc.), disaccharides, monosaccharides, reduced starch syrup, sugar alcohols, and the like.

The ratio of the vegetable protein to the fat and oil in the emulsification treatment is not particularly limited as long as the ratio can stably maintain the emulsified state after emulsification, but is preferably 200 to 3000% by weight of the fat and oil with respect to 100% by weight of the vegetable protein. More preferably, it is 300 to 2500% by weight.

The ratio of the vegetable protein to glutathione in the emulsification treatment is not particularly limited as long as the ratio can stably maintain the emulsified state after emulsification, but glutathione is preferably 0.05 to 5. With respect to 100% by weight of the vegetable protein. It is 0% by weight, more preferably 0.1 to 2.0% by weight. When a raw material containing glutathione is used, it is preferable to use a raw material containing glutathione so as to include the above ratio as glutathione.

The emulsification treatment may be carried out by mixing and homogenizing the above components, and can be carried out by a general emulsification method. Further, there is no particular limitation as long as there is fluidity at the time of mixing, but it is preferable to include a heating step in order to increase the fluidity, and examples thereof include heating temperatures of 40 to 90 ° C. and 50 to 80 ° C. If there are coagulants, agglomerates, insoluble substances, etc. during the emulsification treatment, it affects emulsification. It is preferably 20% by weight or less, more preferably 2% by weight or less, further preferably 0.2% by weight or less, and particularly preferably not contained. The emulsification treatment can be performed using an emulsification device, and examples thereof include a high-pressure homogenizer, a colloid mill, an ultrasonic emulsifier, a homomixer, and a homodisper, and two or more types of devices may be combined.

By performing the emulsification treatment, the oil-in-water emulsified seasoning of the present invention can be obtained. By emulsifying vegetable proteins and fats and oils in the presence of glutathione, a stable emulsified state can be maintained.

The oil-in-water emulsified seasoning of the present invention preferably contains 20 to 80% by weight of water, more preferably 25 to 70% by weight, and 30 to 60% by weight, when the total seasoning is 100% by weight. It is more preferable to include%. Further, when the whole seasoning is 100% by weight, it is preferable to contain 0.5 to 25% by weight of vegetable protein, more preferably 0.6 to 20% by weight, and 0.7 to 15% by weight. It is more preferably contained, and the content per dry matter is preferably 20% by weight or less. When the total seasoning is 100% by weight, it preferably contains 1 to 60% by weight, more preferably 2 to 50% by weight, and even more preferably 5 to 40% by weight. Further, carbohydrates, salt and the like may be contained, and the solid content of the whole seasoning is preferably 20 to 80% by weight, more preferably 30 to 75% by weight, still more preferably 40 to 70% by weight. Further, the emulsified seasoning preferably contains 200 to 3000% by weight of fats and oils, more preferably 300 to 2500% by weight, based on 100% by weight of vegetable protein. Further, it preferably contains 0.05 to 5.0% by weight of glutathione, more preferably 0.1 to 2.0% by weight, based on 100% by weight of the vegetable protein. The oil-in-water emulsified seasoning of the present invention may be further subjected to drum drying, air drying, spray drying, vacuum drying and / or freeze drying, and used as a dried product.

The oil-in-water emulsified seasoning of the present invention is an emulsified seasoning obtained by emulsifying vegetable protein and fat and oil in the presence of glutathione, and has fine emulsified particles. The emulsified particles in the emulsified seasoning preferably have a median diameter of 2.5 μm or less, more preferably 2.0 μm or less, and even more preferably 0.05 to 1.8 μm. Further, the mode diameter is preferably 2.5 μm or less, more preferably 2.0 μm or less, and further preferably 0.05 to 1.8 μm. By having the fine emulsified particles, the creamy rich taste is strong and the emulsified state can be stably maintained.

The oil-in-water emulsified seasoning of the present invention has a low free lipid concentration even after heat treatment such as sterilization, for example, treatment at 121 ° C. for 20 minutes, and the emulsification is not easily broken. Further, the color tone change due to the heat treatment is unlikely to occur, and agglutination is unlikely to occur. The free lipid concentration after the heat treatment is preferably 0.7% or less, more preferably 0.6% or less, still more preferably 0.5% or less. It can be judged that the lower the concentration of free lipid after the heat treatment, the more stable the emulsified state can be maintained.

The oil-in-water emulsified seasoning of the present invention is used as an alternative to vegetable protein in emulsion, for example, as an alternative to emulsion made from animal protein such as milk and livestock extract. it can. Any food can be seasoned by adding it to each food, and sweetness, richness, milk flavor and the like can be imparted. The amount added to each food is not particularly limited as long as it can exert a seasoning effect, but is preferably 0.01 to 50%, more preferably 0.05 to 40%, and further preferably 0.1 to 30%. The foods to be added are not particularly limited, but include soups and sauces such as ramen soup, pot soup, Chinese soup, stew, and white sauce, beverages such as milk drinks, fermented drinks, and fruit juice drinks, yogurt, pudding, and whipped cream. Examples include confectionery.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to the following examples. In the present invention,% is all weight% unless otherwise specified.

[Example 1]
In 275 g of tap water, 25 g of powdered soy protein New Fujipro-SEH (manufactured by Fuji Oil Co., Ltd., protein content: 87%), which is a soy protein as a vegetable protein, and reduced glutathione as glutathione (Wako Pure Chemical Industries, Ltd.) (Manufactured by) 0.125 g and 100 g of Dextrin Sandec # 300 (manufactured by Sanwa Stardust Industry Co., Ltd.) are added and melted by heating at 70 ° C., and then 100 g of palm oil (manufactured by Fuji Oil Co., Ltd.) is added as fat and oil. The mixture was stirred and mixed at 70 ° C. for 10 minutes. Then, it was emulsified (40 MPa) using a high-pressure homogenizer to obtain 450 g of the oil-in-water emulsified seasoning of Product 1.

[Example 2]
In 275 g of tap water, 25 g of powdered soybean protein New Fujipro-SEH, which is a soybean protein as a vegetable protein, 0.05 g of oxidized glutathione as glutathione (Example 2-1), 0.125 g (Example 2-2) or After adding 0.25 g (Example 2-3) and 100 g of Sandec # 300, which is a dextrin, and heating and dissolving at 70 ° C., 100 g of palm oil was added as fat and oil, and the mixture was stirred and mixed at 70 ° C. for 10 minutes. Next, emulsification treatment (40 MPa) was performed using a high-pressure homogenizer to obtain 450 g of each of the oil-in-water emulsified seasonings of the products 2-1 to 2-3.

[Example 3]
In each compounding ratio shown in Table 2, tap water contains powdered soybean protein New Fujipro-SEH, which is a soybean protein as a vegetable protein, and highthione extract YH-15, which is a yeast extract as a raw material, containing glutathione (Kojin Life). Glutathione content: 19.4% manufactured by Science Co., Ltd.), salt and PO-500 (manufactured by Mitsubishi Corporation Food Tech Co., Ltd.), which is a reduced water candy, are added and melted by heating at 95 ° C for 1 hour, and then cooled to 70 ° C. Then, palm oil was added as fat and oil, and the mixture was stirred and mixed at 70 ° C. for 10 minutes. Next, an emulsification treatment (40 MPa) was performed using a high-pressure homogenizer to obtain an oil-in-water emulsified seasoning of the products 3-1 to 3-4.

[Comparative Example 1]
To 275 g of tap water, 25 g of powdered soybean protein New Fujipro-SEH, which is a soybean protein, and 100 g of Sandec # 300, which is a dextrin, are added and dissolved by heating at 70 ° C., and then 100 g of palm oil is added as fat and oil. The mixture was stirred and mixed at 70 ° C. for 10 minutes. Then, it was emulsified (40 MPa) using a high-pressure homogenizer to obtain 450 g of the oil-in-water emulsified seasoning of Comparative Product 1.

[Evaluation test]
Particle size distribution measuring device (SALD-2200, Shimadzu Corporation) for the products 1, 2-1 to 2-3 and 3-1 to 3-4 obtained in the examples, and the comparative products 1 obtained in the comparative examples. The median diameter and mode diameter of the emulsified particles were measured using (manufactured by Mfg. Co., Ltd.) and shown in Tables 1 and 2.

In addition, the sweetness and creamy richness of the products 1, 2-1 to 2-3 and 3-1 to 3-4, and the comparative product 1 were evaluated by using those diluted 10-fold with boiling water as samples. It is shown in Table 1 and Table 2. The evaluation of sweetness and creamy richness was as follows: ○: “strong” and ×: “weak”.

Further, as an evaluation of emulsion stability, the product 1, 2-1 to 2-3 and 3-1 to 3-4, and the comparative product 1 were each heat-treated at 121 ° C. for 20 minutes, and then the free lipid concentration was determined. In addition to the measurement, the color tone and the presence or absence of aggregates were confirmed, and the results are shown in Tables 1 and 2. Both the implemented product and the comparative product were milky white before heating, and there were no agglutinates. The free lipid concentration indicates the free lipid concentration per lipid in each measurement sample, and is obtained by adding 100 ml of hexane to 100 g of each measurement sample, shaking for 5 minutes, and then collecting and distilling off the hexane layer. It was calculated from the weight of the lipid.

From Table 1, all of the products 1 and 2-1 to 2-3 emulsified in the presence of glutathione have strong sweetness and creamy richness, and the median diameter of the emulsified particles is 1.10 to 1.66 μm. The diameter was 0.62 to 1.74 μm. The free lipid concentration after the heat treatment was 0.32 to 0.50%, there was no change in color tone, and no agglutination was generated. On the other hand, Comparative Product 1 emulsified in the absence of glutathione had a strong sweetness but a weak creamy richness, a median diameter of 2.69 μm, and a mode diameter of 4.945 μm. The free lipid concentration after the heat treatment was 0.73%, which was browning and agglutination was generated.

Therefore, if the vegetable protein and the fat and oil are emulsified in the presence of glutathione, the oil-in-water emulsified seasoning of the present application can be produced, and the emulsified particles are creamy with a median diameter of 2.5 μm or less and a mode diameter of 2.5 μm or less. It was found that an oil-in-water emulsified seasoning with a strong richness can be obtained. In addition, the oil-in-water emulsified seasoning had a free lipid concentration of less than 0.7% after heat treatment, hardly changed in color tone, and did not generate agglomerates, so that the emulsified state was highly stable. I found out.

From Table 2, all of the products 3-1 to 3-4 obtained by emulsifying the raw material containing 575 to 2299% of palm oil with respect to 100% of vegetable protein have strong sweetness and creamy richness, and are emulsified particles. The median diameter was 0.76 to 1.75 μm, and the mode diameter was 0.62 to 1.41 μm. The free lipid concentration after the heat treatment was 0.07 to 0.24%, there was no change in color tone, and no agglutination was generated. The emulsification treatment was carried out using a raw material containing glutathione so that glutathione was 0.45% with respect to 100% of vegetable protein.

Therefore, it was found that the oil-in-water emulsified seasoning of the present invention can be obtained by emulsifying in the presence of glutathione under the condition of containing 575 to 2299% of fat and oil with respect to 100% of vegetable protein. It was also found that the oil-in-water emulsified seasoning of the present invention can be obtained by using a raw material containing glutathione.

[Example 4]
A ramen soup was prepared using the product 1 obtained in Example 1 according to the formulation shown in Table 3 below.

With the above formulation, by using the oil-in-water emulsified seasoning of the present invention, a ramen soup with a good flavor and a creamy rich taste like milk was obtained.

Claims (8)

A method for producing an oil-in-water emulsified seasoning, which comprises emulsifying soybean protein and fats and oils in the presence of glutathione. The method for producing an oil-in-water emulsified seasoning according to claim 1, which contains 200 to 3000% by weight of fat and oil with respect to 100% by weight of soybean protein. The method for producing an oil-in-water emulsified seasoning according to claim 1 or 2 , which contains 0.05 to 5.0% by weight of glutathione with respect to 100% by weight of soybean protein. Claims 1 to 3 in which a raw material containing 20 to 80% by weight of water, 0.5 to 25% by weight of soy protein and 1 to 60% by weight of fat and oil was emulsified when the whole raw material was 100% by weight. The method for producing an oil-in-water emulsified seasoning according to any one item. When the whole emulsified seasonings as 100 wt%, water 20 to 80% by weight, soy protein 0.5 to 25 wt% and fat and contain 1 to 60 wt%, soy protein 100 wt% with respect to, An oil-in-water emulsified seasoning containing 200 to 3000% by weight of fat and oil and 0.05 to 5.0% by weight of glutathione. The oil-in-water emulsified seasoning according to claim 5 , which is obtained by the production method according to any one of claims 1 to 4 . A food containing the seasoning according to claim 5 or 6 . A soup containing the seasoning according to claim 5 or 6 .