JPS6211581B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a mayonnaise-like dressing from soy milk and vegetable oil.

In the past, attempts have been made to produce mayonnaise-like foods using fermented soy milk, but the proteins tend to coagulate and form lumpy aggregates.
It looked bad, and the product could not be sold commercially.

The present inventors conducted research in search of a vegetable mayonnaise with smooth physical properties and good appearance.
By using a thickening agent and microcrystalline cellulose as a base, and adding sodium citrate or phosphate, they have succeeded in preventing the formation of lumpy agglomerates in the product.

The present invention is a method for producing a mayonnaise-like vegetable dressing, which comprises adding and mixing a thickener, microcrystalline cellulose, and sodium citrate or phosphate to fermented soymilk, further adding vegetable oil, and homogenizing the mixture. It is.

In the present invention, a thickener, microcrystalline cellulose and sodium citrate or phosphate are added to fermented soymilk. Thickeners are necessary to impart texture to mayonnaise. Thickeners include tragacanth gum, guar gum, locust bean gum,
Any of carrageenan, fur-cerelan, pectin, xanthan gum, etc. can be used, but xanthan gum is most preferred because it has a remarkable thickening effect even in small amounts. For xanthan gum, it is sufficient to add 0.2 to 0.5% in a mayonnaise-like food, but for other thickeners, a large amount of 0.5 to 3% must be added.

Further, in the present invention, microcrystalline cellulose is added. Microcrystalline cellulose may be commercially available as Avicel (trade name).
It is sufficient to add about 0.3 to 0.7% in mayonnaise-like foods.

Also, in the present invention, sodium citrate or phosphate is added. Sodium citrate and phosphate both have a chelating effect, and when used in combination with microcrystalline cellulose, they can prevent the formation of lumpy aggregates and smooth the texture of mayonnaise-like foods. . Examples of phosphates include monosodium phosphate, disodium phosphate, trisodium phosphate, sodium metaphosphate, sodium acid diphosphate, tetrasodium diphosphate, dipotassium phosphate, sodium hexametaphosphate, and calcium/aluminum phosphate. , both are used. Sodium citrate or phosphate may be added in an amount of about 0.15% or less in the product, for example, about 0.08 to 0.1%.

In the present invention, by adding a thickener, microcrystalline cellulose, and sodium citrate or phosphate in advance, when vegetable oil is added to fermented soymilk and emulsified, protein microaggregates are generated. In addition to being able to prevent this, it was also possible to maintain the smoothness of the tissue.

In the present invention, fermented soymilk is first produced from soybean milk, but soymilk may be produced by any method. For example, soy milk obtained by grinding soybeans while adding water or hot water, soy milk obtained by removing insoluble substances from this soy milk, and soy milk obtained by conventional methods can all be used. Usually obtained soybean milk has a protein concentration of 3 to 6% (N x 6.25), but in the present invention, this soymilk with a protein concentration of about 3 to 6% is processed as is.

Vegetable oil is added to this soymilk, and at this time, a small amount of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, etc. is added as an emulsifier. Vegetable oils include corn oil, soybean oil,
cottonseed oil, safflower oil, wheat germ oil, palm oil,
Any peanut oil, rapeseed oil, sesame oil, rice oil, etc. will do, per 100 parts by weight of soymilk with a protein concentration of 4.6%.
About 0.5 to 15 parts by weight is used.

Sugar is added to soy milk in advance for lactic acid fermentation, but the sugars used include glucose, lactose,
Examples include sucrose, maltose, fructose galactose, isomerized sugar known as liquid sugar, and invert sugar.
The amount of added sugar is generally about 0.2 to 3.0%.

However, when using lactic acid bacteria that can ferment the sugars in soybeans, it is not necessary to add the above sugars.

On the other hand, in order to emulsify and mix the vegetable oil and soy milk, it is necessary to add a very small amount of an emulsifier such as sucrose fatty acid ester and homogenize the mixture. The emulsified mixture is subjected to ultra-high temperature instant sterilization (UHT sterilization) at 130-150°C for a few seconds to several tens of seconds, and this heat treatment completely sterilizes heat-resistant bacteria and prevents deterioration of flavor in the product. It is something.

The heated emulsified mixture is cooled to about 30 to 40°C, and the lactic acid bacteria starter is added thereto. Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus acidophilus, Streptococcus
lactis, Streptococcus thermophilus, Streptococcus cremoris, Streptococcus diacetylactis, etc.
The seeds or two or more seeds are cultured simultaneously or separately by a conventional method and used as a starter.

The lactic acid bacteria starter is added in a volume of about 0.5 to 3% to the soymilk and cultured at 25 to 40°C for about 12 to 48 hours to obtain lactic acid-fermented soymilk.

Fermented soy milk has a moderate sourness due to the lactic acid produced, and even if it is made into a product as it is, it has the same level of sourness as mayonnaise, and even if vinegar is added, it only needs to be added in a very small amount. .

To the obtained fermented soymilk, 0.2-3% thickener, 0.3-0.7% microcrystalline cellulose, about 0.05-0.15% sodium citrate or phosphate, and other taste substances such as salt and vinegar are added as appropriate. and mixed.

Next, vegetable oil such as corn oil, cottonseed oil, safflower oil, wheat germ oil, palm oil, peanut oil, rapeseed oil, and sesame oil is added to the product in an amount of 20 to 40%, and the product is homogenized using a homogenizer at about 150 kg/cm ² .

The resulting product is almost similar to mayonnaise, has a similar flavor, and is used for the same purposes as mayonnaise. Also,
This product prevents the formation of aggregates due to protein coagulation by adding a thickener, microcrystalline cellulose, and sodium citrate or phosphate to fermented soymilk, and can be stored for a long time. No lumpy agglomerates were formed.

Next, product examples and examples of the present invention will be shown.

Production Example 1 30 kg of soybeans were immersed in boiling water for 5 minutes, then ground and extracted while adding 150 kg of hot water at 85-90°C, and insoluble substances were removed to obtain 110 kg of soy milk with a protein concentration of 4.6%. 1.5 kg of glucose was added to 84 kg of this soy milk and mixed.

Add 200g of sucrose fatty acid ester and 2
Kg of corn oil and 12.3 Kg of water were added and passed through a homogenizer to obtain an emulsified mixture.

The above emulsified mixture was heat-treated at 140°C for 4 seconds using VTIS (Alfa Arával). This heated emulsified mixture was cooled to about 35°C.

On the other hand, Streptococcus cremoris and Lacunabacillus acidophilus were cultured separately and used as starters.

Both starters obtained were added to the above emulsified mixture at the same time, and the acidity was 0.9 (lactic acid equivalent: 0.81) at 32°C for 18 hours.
%) to obtain fermented soymilk.

Example 1 51.5 kg of fermented soy milk with a protein concentration of 3.8% and acidity of 0.9 obtained in Production Example 1, 700 g of salt, 300 g of xanthan gum,
Microcrystalline cellulose 500g, sodium citrate 100g
g, 600 g of vinegar, and 11.2 kg of water were added and mixed, and while degassing with a vacuum mixer, 35 kg of vegetable oil was added little by little to pre-emulsify and cooled to 15°C. For further emulsification, 100 g of fragrance was added and homogenized using a homogenizer at a homogenization pressure of 100 kg/cm ² to obtain 100 kg of mayonnaise-like food.

Although the product was stored for one month, no formation of aggregates was observed.

Example 2 50 kg of fermented soy milk with a protein concentration of 3.8% and acidity of 0.9 obtained in Production Example 1, 400 g of xanthan gum, 400 g of microcrystalline cellulose, 80 g of phosphate, 640 g of vinegar, and 11.98 g of water
Kg and 100g of seasonings are added and mixed, 36.5Kg of vegetable oil is added little by little to pre-emulsify, and after degassing with a vacuum pump, the temperature is 20°C.
It was cooled to Furthermore, a homogenizer is used to homogenize the product at a homogenization pressure of 150 kg/cm ² to produce mayonnaise-like foods.
Got 100Kg.

One month passed while using the product, but no aggregates were observed.

Example 3 53 kg of fermented soy milk with a protein concentration of 3.8% and acidity of 0.9 obtained in Production Example 1, 700 g for seasoning such as salt, 350 g of xanthan gum, 500 g of microcrystalline cellulose, 150 g of sodium citrate, and 10.3 kg of water were added and mixed, and vacuum While degassing with a mixer, 35 kg of vegetable oil was added little by little to pre-emulsify. For further emulsification, 50 g of fragrance was added, cooled to 10° C., and homogenized with a homogenizer at a homogenization pressure of 100 kg/cm ² to obtain 100 kg of mayonnaise-like food.

Although the product was stored for one month, no formation of aggregates was observed.

Claims (1)

[Claims] 1 Fermented soymilk with thickener, microcrystalline cellulose and
Add and mix sodium citrate or phosphate;
A method for producing a mayonnaise-like vegetable dressing, characterized by further adding vegetable oil and homogenizing it.