WO2022202999A1 - 植物性マヨネーズ様食品 - Google Patents

植物性マヨネーズ様食品 Download PDF

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Publication number
WO2022202999A1
WO2022202999A1 PCT/JP2022/013988 JP2022013988W WO2022202999A1 WO 2022202999 A1 WO2022202999 A1 WO 2022202999A1 JP 2022013988 W JP2022013988 W JP 2022013988W WO 2022202999 A1 WO2022202999 A1 WO 2022202999A1
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WO
WIPO (PCT)
Prior art keywords
vegetable
mayonnaise
protein
weight
food
Prior art date
Application number
PCT/JP2022/013988
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
友菜 大上
昌伸 柳澤
Original Assignee
不二製油グループ本社株式会社
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2023509301A priority Critical patent/JPWO2022202999A1/ja
Publication of WO2022202999A1 publication Critical patent/WO2022202999A1/ja

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • the present invention relates to a mayonnaise-like food using vegetable raw materials.
  • soybean protein sources such as soybeans, mung beans, peas, etc. are widely used as meat substitute materials for hamburgers, meatballs, dumplings, meat buns, steamed dumplings, mince cutlets, croquettes, minced meat, and the like, and are widely used as raw materials for various foods.
  • seasonings that are also made from plant-based ingredients. It is getting worse.
  • Mayonnaise is a highly viscous creamy food that is generally produced by emulsifying edible oils and fats and vinegar with egg yolk.
  • Patent Document 1 discloses a mayonnaise-like food using concentrated tofu
  • Patent Document 3 discloses a mayonnaise-like food using concentrated soymilk
  • Document 4 proposes a mayonnaise-like food using soymilk or soybean protein (soybean flour).
  • Patent Document 5 proposes an acidic oil-in-water emulsified seasoning containing phospholipase A-treated egg yolk and octenyl succinated starch. is used, and even in mayonnaise-like foods using vegetable raw materials, there has been a demand for imparting heat-resistant shape retention.
  • Japanese Patent No. 5480456 Japanese Patent Application Laid-Open No. 2002-017292 Japanese Patent Application Laid-Open No. 2002-034503 JP 2004-350525 A JP-A-2002-153237
  • An object of the present invention is to impart heat-resistant shape-retaining properties to mayonnaise-like foods using vegetable raw materials.
  • the present inventors have found that by blending a vegetable protein rich in globulin protein containing vegetable protein, vegetable oil, organic acid, and modified starches, animal-derived The present inventors have found that a vegetable mayonnaise-like food that is stable against heating can be obtained without containing raw materials derived from the raw material, and have completed the present invention.
  • the present invention includes the following inventions.
  • the vegetable mayonnaise-like food according to (1), wherein the mayonnaise-like food contains 1.8% by weight or more of soybean protein and/or mung bean protein.
  • the present invention provides a mayonnaise-like food containing vegetable protein, vegetable oil, organic acid and modified starches, characterized in that the proportion of globulin protein in the vegetable protein is 38% by weight or more. It is a variety of food. The present invention will be described in detail below.
  • the vegetable mayonnaise-like food in the present invention is an oil-in-water emulsion obtained by using an egg yolk or egg white substitute composition and adding various food materials such as vegetable oils and fats, vegetable proteins, organic acids, and processed starches. point to something
  • the vegetable mayonnaise-like food in the present invention is preferably a semi-solid seasoning emulsified in an oil-in-water type.
  • the vegetable mayonnaise-like food in the present invention is characterized by containing vegetable protein.
  • vegetable protein protein raw materials separated and purified from vegetable raw materials such as beans such as soybeans and mung beans and cereals such as wheat can be used. can.
  • the vegetable protein is preferably in the form of liquid, granules, powder, etc. from the viewpoints of ease of mixing and smooth mayonnaise-like finish. Liquid is particularly preferred, and is extracted from the raw material plant. The state of the boiled vegetable milk is preferred.
  • the vegetable protein content in the mayonnaise-like food is preferably 1.8% by weight or more.
  • the vegetable protein is preferably soybean protein and/or mung bean protein, more preferably soybean protein, and the soybean protein and/or mung bean protein in the mayonnaise-like food is 1.8% by weight or more. is preferred.
  • the vegetable mayonnaise-like food of the present invention is characterized in that the ratio of globulin protein to vegetable protein is 38% by weight or more, preferably 40% by weight or more, more preferably 43 to 63% by weight, If the globulin protein accounts for 38% by weight or more of the raw protein, the heat-resistant shape-retaining property of the vegetable mayonnaise-like food can be enhanced.
  • Globulin protein is a protein constituting soybean or mung bean, and includes 7S globulin, 11S globulin, 8S globulin and the like.
  • the globulin proteins are major proteins that account for about 90% by weight of soybeans and about 60% by weight of mung beans among the proteins contained in legumes. Therefore, the globulin protein can be soybean globulin or mung bean globulin obtained from soybean or mung bean. If the ratio of globulin protein to the vegetable protein in the mayonnaise-like food is less than 38% by weight, the mayonnaise-like food tends to have poor heat-resistant shape retention, which is undesirable.
  • the globulin protein content in the vegetable protein can be measured by densitometry analysis of the SDS-PAGE electrophoresis pattern.
  • the vegetable mayonnaise-like food of the present invention is characterized by containing vegetable oil.
  • the edible oils and fats used in the present invention include, for example, rapeseed oil, rapeseed white extract, rice oil, corn oil, canola oil, olive oil, rice bran oil, soybean oil, soybean white extract, safflower oil, sesame oil, palm oil, and palm oil.
  • Vegetable oils such as kernel oil, coconut oil, sunflower oil, cottonseed oil, peanut oil, grape seed oil, perilla oil, medium-chain fatty acid triglycerides (MCT) or transesterified oils, fractionated oils, hydrogenated oils, etc. be done. Flavored oils and fats obtained by bringing spices, mixed spices, flavored vegetables, etc.
  • the vegetable oil is preferably an oil that is liquid at 25° C.
  • rapeseed oil is more preferably used in the present invention.
  • the content of vegetable oil in the vegetable mayonnaise-like food is preferably 15 to 35% by weight, more preferably 20 to 30% by weight, and still more preferably 22 to 28% by weight. preferably.
  • the content of vegetable oil in the vegetable mayonnaise-like food is preferably 15 to 35% by weight, more preferably 20 to 30% by weight, and still more preferably 22 to 28% by weight. preferably.
  • the vegetable mayonnaise-like food of the present invention is characterized by containing an organic acid.
  • Organic acids used in the present invention include fruit vinegars such as apple cider vinegar, lemon vinegar, blueberry vinegar and wine vinegar; acidic juices such as lemon juice, orange juice and grapefruit juice; grain vinegars such as rice vinegar and brown rice vinegar; , lactic acid, citric acid, malic acid, tartaric acid, fumaric acid, adipic acid, and gluconic acid.
  • concentration of the organic acid used but it is preferred to use a 20-70% by weight aqueous solution.
  • the vegetable mayonnaise-like food of the present invention is characterized by containing processed starches.
  • Processed starches include cereal starches such as wheat, corn, waxy corn, and rice, potato starches such as potatoes and tapioca, adzuki beans, kidney beans, cowpeas, broad beans, and other legumes. Sago starch, etc. can be listed.
  • enzyme-modified starch enzyme-modified starch, acid-decomposed starch, oxidized starch, esterified starch, etherified starch, hydroxypropyl phosphate cross-linked starch, phosphate cross-linked starch, acetylated adipic acid cross-linked starch, pregelatinized starch, moist heat-treated starch, etc.
  • crosslinked starch such as hydroxypropyl phosphate crosslinked starch, phosphate crosslinked starch, and acetylated adipic acid crosslinked starch. preferable.
  • the content of processed starches in the mayonnaise-like food is preferably 0.1 to 10% by weight, more preferably 0.5 to 5% by weight. If the blending amount is less than 0.1% by weight, it may be difficult to maintain a smooth body like vegetable mayonnaise. If it is more than 10% by weight, the viscosity becomes too high, and the smooth texture of the vegetable mayonnaise-like food may be impaired.
  • the mayonnaise-like food of the present invention can further contain a thickening agent.
  • thickeners that can be used include, but are not limited to, agar, xanthan gum, guar gum, locust bean gum, karaya gum, tragacanth gum, carrageenan, gelatin, pectin, propylene glycol alginate, and alginate.
  • a vegetable protein material, a vegetable oil, an aqueous raw material, etc. are mixed, heated to 40°C, and then powdered raw materials are further mixed and heated to 40°C.
  • a method for producing the mayonnaise-like food of the present invention for example, a vegetable protein material, a vegetable oil, an aqueous raw material, etc. are mixed, heated to 40°C, and then powdered raw materials are further mixed and heated to 40°C.
  • the product is homogenized with a homogenizer at a pressure of 10 MPa and then cooled to obtain a vegetable mayonnaise-like food.
  • Example 1 As a vegetable protein material, 39.9% by weight of low-fat soymilk, 22.3% by weight of rapeseed oil and 19.1% by weight of water were mixed, and 5.0% by weight of starch syrup was further added and heated to 40°C. 4.5% by weight of powder-mixed maltodextrin, 2.4% by weight of salt, and 4.5% by weight of brewed vinegar while stirring at 40 ° C.
  • processed starch hydroxypropylated phosphate crosslinked starch (derived from cornstarch) 1.6% by weight, acetylated adipic acid cross-linked starch (derived from waxy cornstarch) 0.5% by weight), stabilizers (xanthan gum, guar gum) 0.2% by weight, and heated to 50 ° C. , homogenized with a homogenizer at a pressure of 7 MPa, sterilized by heating and stirring at 80 to 90° C., homogenized with a homogenizer at a pressure of 10 MPa, and cooled to obtain a vegetable mayonnaise-like food.
  • the obtained mayonnaise-like food had a creamy richness, a smooth texture without roughness, and a good flavor.
  • Example 2 A vegetable mayonnaise-like food was produced under the same conditions as in Example 1, except that the vegetable protein material was changed to 37.9% by weight of low-fat soymilk and 2.0% by weight of soymilk cream.
  • Example 3 A vegetable mayonnaise-like food was produced under the same conditions as in Example 1, except that the vegetable protein material was changed to 31.9% by weight of low-fat soymilk and 8.0% by weight of soymilk cream.
  • Example 4 A vegetable mayonnaise-like food was produced under the same conditions as in Example 1, except that the vegetable protein material was changed to 10.0% by weight of low-fat soymilk and 29.9% by weight of soymilk cream.
  • Example 5 A vegetable mayonnaise-like food was produced under the same conditions as in Example 1, except that the vegetable protein material was changed to 6.0% by weight of low-fat soymilk and 33.9% by weight of soymilk cream.
  • Example 1 A vegetable mayonnaise-like food was produced under the same conditions as in Example 1, except that 39.9% by weight of soymilk cream was used as the vegetable protein material.
  • Table 1 shows the composition and hardness data of Examples 1 to 5 and Comparative Example 1.
  • the hardness was measured using a rheometer under the conditions of a circular plunger with a diameter of 30 cm and a table speed of 50 mm/min.
  • Example 6 Add 55.8% by weight of water to 5.0% by weight of soybean flour as a vegetable protein material, heat to 60° C., stir with a homomixer for 30 minutes, and then homogenize twice continuously with a homogenizer at a pressure of 15 MPa. , to extract vegetable protein.
  • Example 7 As a vegetable protein material, 8.0% by weight of mung bean flour was mixed with 56.7% by weight of water, heated to 60° C. and stirred for 30 minutes with a homomixer to extract protein. 23.4% by weight of rapeseed oil at 25°C or less, 5.0% by weight of starch syrup, and 2.4% by weight of salt are mixed, and after adjusting the pH to 4.50 with 2.2% by weight of brewed vinegar while stirring, processed starch (hydroxy 1.6% by weight of propylated phosphate-crosslinked starch (derived from cornstarch), 0.5% by weight of acetylated adipic acid-crosslinked starch (derived from waxy cornstarch), 0.2% by weight of stabilizers (xanthan gum, guar gum) After heating to 50° C., homogenize with a homogenizer at a pressure of 7 MPa, sterilize by heating and stirring at 80 to 90° C., homogenize with a homogenizer at a pressure of 10 MPa, and cool to obtain
  • the formulations and hardness data for Examples 6 and 7 are shown in Table 2.
  • the hardness was measured using a rheometer under the conditions of a circular plunger with a diameter of 30 cm and a table speed of 50 mm/min.
  • the vegetable mayonnaise-like foods obtained in Examples 1 to 7 and Comparative Example 1 were subjected to a baking test.
  • a baking test an oven with upper and lower heaters was used, and 10 g of vegetable mayonnaise-like food was squeezed out onto a 90 mm diameter filter paper using a mouthpiece (8 mm tip, rose type), and 1 g of ion-exchanged water was added. After baking at 200° C. for 10 minutes, it was taken out to check the condition.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
PCT/JP2022/013988 2021-03-26 2022-03-24 植物性マヨネーズ様食品 WO2022202999A1 (ja)

Priority Applications (1)

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JP2023509301A JPWO2022202999A1 (de) 2021-03-26 2022-03-24

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JP2021052546 2021-03-26
JP2021-052546 2021-03-26

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002000243A (ja) * 2000-06-20 2002-01-08 Kanegafuchi Chem Ind Co Ltd ペースト状食品及びこれを用いた食品
JP2012249618A (ja) * 2011-06-07 2012-12-20 Fuji Oil Co Ltd 卵白代替組成物及びこれを使用した卵白代替食品
WO2020218402A1 (ja) * 2019-04-26 2020-10-29 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 種子貯蔵タンパク質を用いた乳化組成物及びその製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002000243A (ja) * 2000-06-20 2002-01-08 Kanegafuchi Chem Ind Co Ltd ペースト状食品及びこれを用いた食品
JP2012249618A (ja) * 2011-06-07 2012-12-20 Fuji Oil Co Ltd 卵白代替組成物及びこれを使用した卵白代替食品
WO2020218402A1 (ja) * 2019-04-26 2020-10-29 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 種子貯蔵タンパク質を用いた乳化組成物及びその製造方法

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