JPH045421B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an emulsified composition using soy milk as a raw material, and more particularly to a method for producing an oil-in-water emulsified composition using soy milk as an aqueous phase.

Emulsified foods increase appetite, so PH3.5-6.0
Although it is preferable to set the pH to a weakly acidic range, it is said that this PH range is the region in which soybean protein is most difficult to emulsify. The product according to the present invention exhibits a good emulsification state even in such a pH range, and has texture and physical properties suitable for food.

Soy milk is nutritionally superior, mainly consisting of lipids, proteins, and carbohydrates, and also contains trace amounts of nutrients, so it is used for drinking purposes, and is also used to make tofu, yuba, and other various foods. It is something that exists. If it is possible to obtain a weakly acidic emulsified composition using this soy milk, the range of applications of soy milk will further expand.
This is also welcomed from the perspective of health consciousness, but the emulsion stability of soybean milk is lowest near the isoelectric point of soybean protein, and in that state it has the disadvantage that it cannot be used as a weakly acidic emulsified food. Traditionally, the solution to this problem was to separate the soy protein, which is a component of soy milk, and
Attempts have been made to produce weakly acidic emulsions using variously processed products.

For example, an emulsifier can be obtained by denaturing isolated soybean protein with heat or alcohol and then partially decomposing it with an enzyme (see JP-A-55-39725 and 1982-158073), or by treating isolated soybean protein with dilute acid and partially decomposing it with an enzyme. A method of using the decomposed product as an emulsifier in a weakly acidic region (see Aoki Food Industry Journal 24 (1977) p. 511), and a method of improving the emulsifying power of isolated soy protein through chemical modification such as acylation (J. Agric.Food Chemistry
24 (1976) p. 788), or a method of obtaining an emulsion at a pH of around 4 using undenatured isolated soybean protein (Tokuko Sho 38).
-2776, see Japanese Unexamined Patent Publication No. 55-96076).

The present invention differs from the above-mentioned method in that it is possible to use soymilk directly without separating and processing soybean protein through a process more complicated than soybean milk. Extraction is performed using an aqueous solution of divalent salts, made weakly acidic with an organic acid, and heat-treated soymilk containing the above salts is used as the aqueous phase when directly emulsifying, so that it can be used even in the weakly acidic region. It was successfully obtained to obtain an emulsion with good emulsification.

Conventionally, methods of adding various salts are known when extracting soybean protein, but these are all added for the purpose of improving purity and yield, separating protein components, and removing bitterness and odor. There is no example of its use to improve emulsion stability when obtaining an emulsion made from soy milk.

The salts used in the present invention are monovalent or (and)
Any divalent water-soluble neutral metal salt may be used, for example,
NaCl, KCl, Na ₂ SO ₄ , CaCl ₂ , MgCl _{2 ,} etc. are used, and the effect of monovalent and divalent salts on emulsion stability is that if the ionic strength is the same, divalent metal salts are better. Furthermore, if the valence and ionic strength are the same, there is no big difference in emulsion stability regardless of the type of metal salt. It has also been found that a combination of two or more monovalent and divalent metal salts is effective for emulsion stability, and that any combination can be used as long as the total ionic strength is 0.2 or more. However, as a food product, it is preferable to use monovalent salt as the main ingredient in terms of flavor.

FIG. 1 shows the relationship between the ionic strength and emulsion stability of salt-containing soymilk.

The emulsion stability here is measured by the following test method. That is, 5 g of 4% acetic acid aqueous solution was added to 20 g of soy milk produced by extracting whole soybeans with an aqueous salt solution to adjust the pH to 4.5, and then soybean oil 25
g and stirred at 1500 RPM for 5 minutes using a universal homogenizer (Nippon Seiki Seisakusho) at 20℃.
The emulsion stability was defined as the volume ratio of the emulsified portion to the whole obtained by centrifugation at 3000 RPM for 5 minutes. When the emulsion stability value was 70% or less, separation of water and oil was observed within one week when stored at 40°C. This value corresponds to 0.2 of the ionic strength of salts such as NaCl and CaCl ₂ contained in soymilk in FIG. Also, the ionic strength is 4.0
Above this amount, the emulsion stability is hardly improved and the taste is unsuitable.

Therefore, in the present invention, the salt concentration in soymilk is set to 0.2.
The salt concentration during extraction is adjusted to an ionic strength of ~4.0, but since the salts in the extraction solution are contained in the soymilk, it is preferable to adjust the salt concentration of the extraction solution to an ionic strength of 0.2 to 4.0. However, after extraction, salts may be added as appropriate to adjust the temperature.

The temperature at which soybean milk is extracted from soybeans is not particularly limited, but from the viewpoint of flavor, hot water treatment at 80° C. or higher is preferable. After adding 5 to 15 times the amount of the above salt-containing aqueous solution or hot aqueous solution to soybeans, finely pulverizing the soybeans,
Okara content is removed and salt-containing soymilk is extracted.

In the present invention, an organic acid is added to the salt-containing soymilk to lower the pH to an acidic range of PH3.5 to 6.0. Organic acids that are recognized as food additives can be used, such as acetic acid, citric acid, and lactic acid.As shown in Figure 2, soymilk that does not contain salts has low emulsion stability in this acidic region. NaCl, CaCl ₂
Soy milk containing almost no deterioration. Based on this knowledge, the present invention is an emulsifier whose pH is adjusted to 3.5 to 6.0.

It is preferable to heat-treat the above-mentioned weakly acidic salt-containing soymilk as an aqueous phase before emulsifying the oil.
As shown in the figure, heating above 70°C improves emulsion stability. However, if heated at too high a temperature for a long time, the effect will become saturated and the result will be undesirable, such as discoloration.
It is suitable to heat at ℃ for 60 minutes to 3 seconds.

The soybean solid content in the emulsion affects the emulsion stability and physical properties of the emulsion, so the solid content should be 1.5% in the emulsion.
-12%, preferably 2.5-8%. Below this concentration, the emulsified state becomes unstable, and 12% is the industrial limit for soy milk extraction. The soybean solid content referred to here is the soybean component consisting of lipids, proteins, carbohydrates, etc. of soymilk extracted from soybeans.

The raw material for the oil phase of the emulsion in the present invention is not particularly limited, and common animal and vegetable oils, processed oils and fats, and mixtures thereof can be used. Emulsification aids, fragrances, spices, etc. may be added to this as necessary. Also, the ratio of oil phase to water phase is 30 to 70.
%: 70-30% is appropriate.

A conventional emulsification method may be used to emulsify the aqueous phase and oil phase, such as mixer, colloidal,
An oil-in-water emulsion is produced using a mixer or emulsifier such as a paddle mixer, agitator, or homogenizer.

Since the product according to the present invention is a weakly acidic salt-containing emulsion, its application range is wide-ranging, and examples thereof will be shown below regarding mayonnaise-like seasonings and cream cheese-like foods.

Example 1 Production of mayonnaise-like seasoning Add 1200 c.c. of a hot salt aqueous solution (80 to 100°C) with an ionic strength of 1.5 to 200 g of dehulled soybeans, and mix with a mixer for 10 g.
Crush for a minute. The resulting soybean is centrifuged to remove insoluble components (okara) to obtain 1200 c.c. of salt-containing soymilk. This soy milk had a soybean solid content of 14% and a pH of 6.2.
Add 194 parts of 4% acetic acid and 3 parts of xanthan gum, an acid- and salt-resistant stabilizer, to 300 parts of this soymilk, heat at 80°C for 30 minutes, add 3 parts of seasonings and spices, and cool to form an aqueous phase. The pH of this aqueous phase was 4.1.
Put this in a mixer, add 500 parts of soybean salad oil to which 1 part of lecithin has been added, pre-emulsify it, and after degassing, homogenize it with a homogenizer to obtain a mayonnaise-like seasoning.

This product contains 4.2% soybean solids as an emulsion; PH
4.15: It has a composition of 51% oil, and achieved the following actual results in a rheometer physical property test and a 40°C storage stability test, and was comparable to conventional products.

Chewability, elasticity, viscosity test method (see Fudo rheometer usage example) Place the sample in a certain container and leave it at 20℃ for 2 days.
The height of the chart formed by moving a 1.5 cm spherical adapter up and down into the sample was defined as hardness (g), its relaxation rate was defined as elasticity, and the ratio of the force to pull it apart from the sample and its time was defined as viscosity.

Example (1) Product Commercially available mayonnaise Hardness 18.8g 18.3g Elasticity 67.0% 62.2% Viscosity 198% 195% 40℃ storage stabilizer 1 week Good Good 2 〃 〃 〃 3 〃 〃 〃 4 〃 〃 〃 (Note) The presence or absence of separation of water or oil and changes in hardness were observed, and if there was no change, it was judged as "good".

Example 2 Production of cream cheese-like food Salt-containing soymilk is obtained in the same manner as in Example 1 using a hot salt aqueous solution having an ionic strength of 0.3. This soymilk had a solid content of 9.2% and a pH of 6.4. This soy milk 620
Add 10 parts of gelatin as a gelling agent, 3 parts of guar gum as a thickener, and further add 3 parts of citric acid, heat at 80℃ for 30 minutes (PH5.0), and then add flavoring and flavoring agents.
Add 25 parts and cool to 50°C, add 339 parts of refined hardened coconut oil (melting point 32°C), emulsify with stirring, and pass through a homogenizer to obtain a homogeneous emulsion. This emulsion had a soybean solid content of 5.8%; a pH of 5.1; and an oil content of 35%. This is further placed in a vacuum kneader and rapidly cooled to 20°C, then placed in a mold and solidified at 5°C. This product was satisfactory in texture and flavor, and exhibited physical properties similar to those of commercially available cream cheese as described below. Physical properties were measured using a Fudo rheometer and an easy-to-chew test (Food industry).
(See Vol. 22 No. 24, 1979). i.e. adapter 8mm
The hardness is defined as the force required to press the cylinder up and down into the sample twice, and the hardness is defined as the hardness of the cylinder, and the ratio of the amount of work required for the first mastication to the amount of work required for the second mastication is calculated as the agglomeration hardness. It was made into a sex. Elasticity is 1
It was expressed as the ratio of the second pressing amount to the second pressing amount. Adhesion is expressed as the amount of work done while pulling the sample.

Example (2) Product Commercially available cream cheese Hardness 945g 908g Cohesion 0.27 0.23 Adhesion 0.22 0.20 Elasticity 35.6 37.1 Easy to chew 250 g 190 g

[Brief explanation of drawings]

Figure 1 is a chart showing the relationship between the ionic strength and emulsion stability of salt-containing soymilk, Figure 2 is a chart showing the relationship between the PH of soymilk and emulsion stability, and Figure 3 is a chart showing the relationship between soymilk heat treatment temperature and emulsification stability. It is a chart showing the relationship with stability.

Claims (1)

[Claims] 1. Soybeans are extracted using an aqueous solution or a hot aqueous solution containing monovalent or (and) divalent salts, and an organic acid is added to adjust the pH to 3.5 to 6.0 and the salt concentration to an ionic strength of 0.2.
A method for producing an emulsified composition using soymilk as a raw material, characterized in that a weakly acidic emulsion is obtained by emulsifying oil using soymilk that has been heat-treated and adjusted to a pH of 4.0 as an aqueous phase. 2 Aqueous solutions containing monovalent or (and) divalent salts such as NaCl, KCl, Na ₂ SO ₄ , CaCl ₂ , MgCl ₂
A method for producing an emulsified composition using soymilk as a raw material according to claim 1, which uses a neutral salt aqueous solution selected from the group consisting of: 3. A method for producing an emulsified composition using soymilk as a raw material according to claim 1, which uses soymilk containing 1.5 to 12% of soybean solids in the emulsion. 4. The method for producing an emulsified composition using soymilk as a raw material according to claim 1, wherein the soymilk is heat-treated before or after pH adjustment, and is heated to 70 to 150°C for 60 minutes to 3 seconds. 5. A method for producing an emulsified composition using soymilk as a raw material according to claim 1, wherein the emulsion contains 30 to 70% of animal and vegetable oils and/or processed oils and fats as the oil to be emulsified.