JP7452806B1 - Miso-flavored seasoning for food emulsification and method for producing the same, and method for producing oil-in-water emulsified food - Google Patents

Abstract

The present invention provides a material for food emulsification that does not contain animal raw materials or soybean allergen-containing raw materials and can be easily produced. The miso-flavored seasoning for food emulsification of the present invention is obtained by mixing steamed rice, rice malt, salt, yeast, and water, fermenting the mixture, and processing the mixture into a paste. The method for producing a miso-flavored seasoning for food emulsification of the present invention includes a mixing step of mixing steamed rice, rice malt, salt, yeast, and water, and a fermentation step of fermenting the mixture obtained in this mixing step. and a processing step of processing the fermented product obtained in this fermentation step into a paste form. The method for producing an oil-in-water emulsified food of the present invention involves mixing a composition containing vinegar and a miso-flavored seasoning for food emulsification obtained by the method for producing a miso-flavored seasoning for food emulsification of the present invention while adding vegetable oil. and an emulsification step to emulsify the mixture obtained in this mixing step. [Selection diagram] Figure 1

Description

The present invention relates to a miso-flavored seasoning for food emulsification used in the production of oil-in-water emulsified foods, a method for producing the same, and a method for producing oil-in-water emulsified foods.

In recent years, the need for food allergy prevention and plant-based foods has increased, and along with this, the need for foods whose ingredients are all derived from plants has also increased. The field of emulsified oil and fat foods is no exception.

By the way, in the production of emulsified oil and fat foods, emulsion stability after emulsification treatment is important. In mayonnaise, a typical emulsified oil and fat food, lecithin contained in egg yolk greatly contributes to the stability after emulsification. However, egg yolk is an animal source.

Therefore, attempts have been made to produce mayonnaise-like seasonings using soybean-derived foods instead of egg yolks. For example, Non-Patent Document 1 proposes producing a mayonnaise-like seasoning from a soy milk material, and Non-Patent Document 2 reports the emulsifying effect of miso. However, when using soybean-derived foods, naturally there is a problem that contamination with soybean allergens cannot be excluded.

Against this background, attempts have also been made to produce mayonnaise-like seasonings using only rice as an ingredient. For example, Patent Document 1 proposes using a fermented product derived from carp sushi containing lactic acid bacteria as an emulsifier in the production of a mayonnaise-like food. However, since carp sushi, a food that contains multiple microorganisms, is used as an ingredient, there is a problem in manufacturing that it is difficult to maintain constant quality. Further, the method described in Patent Document 1 requires a multi-step process, such as having to go through two mixing/fermenting steps and a heating step, and there is also a problem in that the manufacturing cost is high. Furthermore, the oil contained in the mayonnaise-like food obtained by the method described in Patent Document 1 is 27 to 47% by weight, which is compared to 65% or more of vegetable oil and fat in mayonnaise specified by the Japanese Agricultural Standards (JAS). There was also the problem that the taste was inferior to that of mayonnaise due to its low viscosity.

Patent No. 6231235

Kensuke Ito and 3 others, "Soy milk cream created by controlling the dispersion state of colloids", Journal of the Japanese Society of Culinary Science, Vol. 47, p. 278-279 (2014) Physical Properties of Foods Volume 14, p. 27-48 (Food Materials Research Group, 1988)

Therefore, an object of the present invention is to provide a material for food emulsification that does not contain animal raw materials or soybean allergen-containing raw materials and can be easily produced.

In order to solve the above problems, as a result of intensive research, we found that the miso flavor seasoning obtained by mixing steamed rice, rice malt, salt, yeast, and water, fermenting and aging for a long period of time has excellent emulsifying power. This led to the completion of the present invention.

That is, the miso-flavored seasoning for food emulsification of the present invention is obtained by mixing steamed rice, rice malt, salt, yeast, and water, fermenting the mixture, and processing the mixture into a paste.

Further, the method for producing a miso flavor seasoning for food emulsification of the present invention includes a mixing step of mixing steamed rice, rice malt, salt, yeast, and water, and a step of fermenting the mixture obtained in this mixing step. It comprises a fermentation step and a processing step of processing the fermented product obtained in the fermentation step into a paste form.

Furthermore, the method for producing an oil-in-water emulsified food of the present invention includes adding vegetable oil to the composition containing the miso flavor seasoning for food emulsification and vinegar obtained by the method for producing a miso flavor seasoning for food emulsification of the present invention. The method includes a mixing step in which the mixture is mixed at the same time, and an emulsifying step in which the mixture obtained in the mixing step is emulsified.

According to the present invention, it is possible to provide a material for food emulsification that does not contain animal raw materials or soybean allergen-containing raw materials and can be easily produced. Furthermore, the mayonnaise-like oil-in-water emulsified food obtained using the material according to the present invention can be used not only as a seasoning for plant-based foods, but also for people with allergic symptoms to soybeans to eat it with peace of mind.

BRIEF DESCRIPTION OF THE DRAWINGS It is a process diagram which shows one Example of the manufacturing method of the miso flavor seasoning for food emulsification of this invention. BRIEF DESCRIPTION OF THE DRAWINGS It is a process diagram which shows one Example of the manufacturing method of the oil-in-water type emulsified food using the miso flavor seasoning for food emulsification of this invention. It is an enlarged photograph of an emulsion showing the emulsifying power of the miso flavor seasoning for food emulsification of the present invention. It is a photograph which shows the influence of vegetable oil content of the oil-in-water type emulsified food of this invention. 1 is a photograph showing changes in emulsifying power of the oil-in-water emulsified food of the present invention due to straining treatment. It is a photograph which shows the influence of vegetable oil content of the oil-in-water type emulsified food of this invention. 1 is a photograph showing the adaptability of raw materials for the oil-in-water emulsified food of the present invention.

Referring to FIG. 1 showing an example of the manufacturing process of the miso flavor seasoning for food emulsification of the present invention, first, as shown in the first row of FIG. 1, brown rice is used as raw material rice, and the brown rice is washed and , soak in water overnight. After soaking, the brown rice is drained, steamed, and then cooled to obtain gelatinized steamed rice.

Next, as shown in the second row of FIG. 1, rice (white rice) is used as a raw material for koji, and after washing the rice, it is soaked in water overnight. After soaking, the water is steamed and then cooled, and seed koji is added to make koji to obtain rice koji.

As shown in the third row of FIG. 1, the steamed rice obtained in the step shown in the first row of FIG. 1, the rice malt obtained in the step shown in the second row of FIG. The preparation is carried out by mixing the separately prepared table salt shown in the column, salt-tolerant yeast, and water in a tank. Here, the mixing ratio of the raw materials is preferably 1 part by weight of brown rice, the raw material for steamed rice, and 0.5 to 2 parts by weight of rice, the raw material for rice malt. Moreover, the amounts of seed koji, salt, yeast, and water may be determined as appropriate. For example, salt may be added so that the salt content of the finally obtained miso flavor seasoning for food emulsification is 5 to 15%.

After making the preparation, it is aged and fermented for over a month, then dug out from the tank and stirred to make it uniform. Thereafter, the miso-flavored seasoning for food emulsification is obtained by crushing it by mass colloidal treatment and processing it into a paste. Note that paste-like refers to a state having fluidity and high viscosity.

As described above, the miso-flavored seasoning for food emulsification of the present invention is obtained by mixing steamed rice, rice malt, salt, yeast, and water, fermenting the mixture, and processing it into a paste. It is.

Further, the method for producing a miso flavor seasoning for food emulsification of the present invention includes a mixing step of mixing steamed rice, rice malt, salt, yeast, and water, and a step of fermenting the mixture obtained in this mixing step. It comprises a fermentation step and a processing step of processing the fermented product obtained in the fermentation step into a paste form.

According to the present invention, it is possible to provide a material for food emulsification that does not contain animal raw materials or soybean allergen-containing raw materials and can be easily produced.

Furthermore, referring to FIG. 2 showing an example of a method for producing an oil-in-water emulsified food using the miso-flavored seasoning for food emulsification of the present invention, first, the miso-flavored seasoning for food emulsification of the present invention produced above is shown. An aqueous phase composition is obtained by mixing and suspending the ingredients, edible vinegar, and water. Next, vegetable oil is added and mixed to this aqueous phase composition, and then an emulsification treatment is performed by high-speed stirring to obtain a plastic oil-in-water emulsified food.

In addition, before mixing with vinegar, the emulsifying power during emulsification processing can be improved by straining the miso-flavored seasoning for food emulsification using a strainer such as a perforated plate to remove compositions with large particle sizes. Can be done.

In particular, as shown in the following example, the content of vegetable oil can be increased to 62.5% by using a miso-flavored seasoning for food emulsification that has been strained through a strainer with a mesh opening of 1,180 μm or less as a finish. Furthermore, by using a miso-flavored seasoning for food emulsification that has been strained through a strainer with a mesh opening of 600 μm or less, the vegetable oil content can be increased to 70.0%, and as a result, the viscosity can be increased. It is possible to produce oil-in-water emulsified foods with pressure exceeding 30 Pa·s.

As described above, the method for producing an oil-in-water emulsified food of the present invention is applicable to a composition containing a miso-flavored seasoning for food emulsification obtained by the method for producing a miso-flavored seasoning for food emulsification of the present invention, and vinegar. This method includes a mixing step in which vegetable oil is added and mixed, and an emulsification step in which the mixture obtained in this mixing step is emulsified.

The oil-in-water emulsified food obtained according to the present invention can be used as a seasoning for plant-based foods, and can be consumed with peace of mind by people with allergic symptoms to soybeans.

The present invention will be described below based on specific examples.

[Manufacture of miso flavor seasoning for food emulsification]
Brown rice was used for steaming, and after washing the brown rice, it was soaked in water overnight. After soaking, the brown rice was drained, steamed for 60 minutes, and then cooled to 35 degrees Celsius. White rice is used as the raw material for koji. 1.5 parts by weight of rice is washed and soaked overnight for every 1 part by weight of brown rice. After steaming for 60 minutes, the temperature of the rice is cooled to 30 degrees. In addition, we made rice koji. After cooling, steamed rice, rice malt, salt, yeast, and water were mixed, aged and fermented for over a month, and then dug out from the tank and stirred to make the mixture uniform. Thereafter, a miso-flavored seasoning for food emulsification was obtained by adjusting the mixture into a paste using a mass colloid.

[Emulsifying power of miso flavor seasoning for food emulsification]
Amazake, salt koji, and the miso flavor seasoning of Example 1 were used as emulsified materials made from rice. Note that amazake was prepared by suspending rice malt for miso in twice the amount of hot water (60°C) and saccharifying it at 60°C. When 20 g of these emulsifying materials were suspended in 20 g of water, mixed while adding 60 g of rice oil, and then homogenized and emulsified using a Hiscotron equipped with an NS-30U type shaft, an oil-in-water emulsion was obtained. It was confirmed.

Table 1 shows the properties of the obtained oil-in-water emulsion. Among the emulsified materials tested, this seasoning had the highest viscosity. In addition, "viscosity" in this specification refers to 45 mL of a prototype oil-in-water emulsified food filled into a 50 mL plastic centrifuge tube, left in a 25°C water bath for 1 hour or more, and then stirred 10 times with a micro spatula. It refers to the viscosity (unit: Pa·s) measured with a B-type viscometer (rotor No. 4).

Further, an enlarged photograph of the obtained oil-in-water emulsion is shown in FIG. Among the emulsified materials tested, the seasoning had the smallest emulsion particle size.

Based on the above, it has been found that this seasoning has excellent emulsifying power among emulsifying materials made from rice.

[Usage example of miso flavor seasoning for food emulsification]
Using the seasoning of Example 1, acidic oil-in-water emulsified foods were produced with the formulations shown in Table 2. That is, by adding edible vinegar and water to the seasoning to prepare an aqueous phase composition, adding rice oil to this aqueous phase composition and mixing, homogenize with a Hiscotron equipped with an NS-30U type shaft. It was emulsified to obtain an acidic oil-in-water emulsified food.

As shown in FIG. 4, an emulsified food with plasticity was obtained when the proportion of the oil phase reached 62.5%, but when it reached 65%, the plasticity was lost and separation of the oil phase occurred.

As shown in Table 2, the viscosity increased as the proportion of the oil phase increased up to an upper limit of 62.5%.

[Example of preparation of miso flavor seasoning for food emulsification]
After pureeing the seasoning of Example 1 using perforated plates with different openings, 20% of the seasoning (salt concentration: 12.2%), 10% of rice vinegar (manufactured by Mizkan) (acidity: 4.5%), and 2.0% of water were added. An acidic oil-in-water emulsified food was prepared by mixing 5% and 67.5% rice oil and homogenizing the mixture using a Hiscotron equipped with an NS-30U shaft.

As shown in FIG. 5, when the emulsified food was pureed using a perforated plate with a mesh opening of 1,180 μm or less, a plastic emulsified food could be prepared, but when the mesh opening was larger than this, the plasticity was lost.

[Usage example of miso flavor seasoning for food emulsification]
Using the seasoning prepared in Example 1 using a perforated dish with an opening of 600 μm, an acidic oil-in-water emulsified food was produced according to the formulation shown in Table 3. That is, an aqueous phase composition is prepared by adding edible vinegar and water to the seasoning, and after mixing while adding rice oil to this aqueous phase composition, homogenization is performed using a Hiscotron equipped with an NS-30U type shaft. It was emulsified to obtain an acidic oil-in-water emulsified food.

As shown in Figure 6, a plastic emulsified food was obtained when the oil phase content reached 70.0%, but when the oil phase content reached 72.5%, the viscosity rapidly decreased during emulsification and the liquid Became.

As shown in Table 3, it was confirmed that the acidic oil-in-water emulsified food with an oil phase ratio of 65.0 to 70.0% has a viscosity exceeding 30 Pa・s and meets the standards for semi-solid dressings of the Japanese Agricultural Standards. did.

[Usage examples of various vegetable oils and edible vinegar]
Using the seasoning prepared in Example 1 using a perforated dish with an opening of 600 μm, acidic oil-in-water emulsified foods were produced according to the formulations shown in Table 4. That is, an aqueous phase composition is prepared by adding edible vinegar and water to the seasoning, and after mixing while adding vegetable oil to this aqueous phase composition, it is emulsified by homogenizing with a Hiscotron equipped with an NS-30U type shaft. An acidic oil-in-water emulsified food was obtained.

As shown in FIG. 7, a plastic emulsified food was obtained no matter which raw material was used.

As shown in Table 4, it was confirmed that all the prototypes had a viscosity exceeding 30 Pa·s and met the Japanese Agricultural Standards' standards for semi-solid dressings.

Claims (10)

A miso-flavored seasoning for food emulsification obtained by mixing steamed rice, rice malt, salt, yeast, and water, fermenting the mixture, and processing it into a paste. The miso-flavored seasoning for food emulsification according to claim 1, which is obtained by pureeing with a strainer with a mesh opening of 1,180 μm or less as a finishing step. The miso-flavored seasoning for food emulsification according to claim 1, which is obtained by straining through a strainer with a mesh opening of 600 μm or less as a finishing step. A mixing process of mixing steamed rice, rice malt, salt, yeast, and water, a fermentation process of fermenting the mixture obtained in this mixing process, and a paste-like fermented product obtained in this fermentation process. A method for producing a miso-flavored seasoning for food emulsification, comprising a processing step. 5. The method for producing a miso-flavored seasoning for food emulsification according to claim 4, further comprising a straining step of straining with a strainer having a mesh opening of 1,180 μm or less after the processing step. The method for producing a miso-flavored seasoning for food emulsification according to claim 4, further comprising a straining step of straining with a strainer having a mesh opening of 600 μm or less after the processing step. A mixing step of mixing the composition containing the miso flavor seasoning for food emulsification and vinegar obtained by the method for producing a miso flavor seasoning for food emulsification according to claim 4, while adding vegetable oil; and an emulsification step of emulsifying the resulting mixture. A mixing step of mixing the composition containing the miso flavor seasoning for food emulsification and vinegar obtained by the method for producing a miso flavor seasoning for food emulsification according to claim 5, while adding vegetable oil; A method for producing an oil-in-water emulsified food, comprising: an emulsifying step of emulsifying the resulting mixture, and in the mixing step, the proportion of vegetable oil is 62.5% or less. A mixing step of mixing the composition containing the miso flavor seasoning for food emulsification and vinegar obtained by the method for producing a miso flavor seasoning for food emulsification according to claim 6, while adding vegetable oil; and an emulsifying step of emulsifying the resulting mixture, and in the mixing step, the proportion of vegetable oil is 70.0% or less. An oil-in-water emulsified food product having a viscosity exceeding 30 Pa·s, obtained by the method for producing an oil-in-water emulsified food product according to claim 9.

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