WO2022202999A1 - Vegetable mayonnaise-type food product - Google Patents

Vegetable mayonnaise-type food product 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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Prior art keywords
vegetable
mayonnaise
protein
weight
food
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PCT/JP2022/013988
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French (fr)
Japanese (ja)
Inventor
友菜 大上
昌伸 柳澤
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不二製油グループ本社株式会社
不二製油株式会社
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Priority to JP2023509301A priority Critical patent/JPWO2022202999A1/ja
Publication of WO2022202999A1 publication Critical patent/WO2022202999A1/en

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    • 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)
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Abstract

The present invention addresses the problem of providing a mayonnaise-type food product that uses a vegetable raw material imparted with heat-resistant shape retention properties. (1) A mayonnaise-type food product containing a vegetable protein, a vegetable oil, an organic acid, and a processed starch, said vegetable mayonnaise-type food product being characterized in that the ratio of globulin protein to vegetable protein is 38 wt.% or greater. (2) The vegetable mayonnaise-type food product according to (1), wherein the vegetable protein in the mayonnaise-type food product is 1.8 wt.% or greater. (3) The vegetable mayonnaise-type food product according to (1), wherein the soybean protein and/or mung bean protein in the mayonnaise-type food product is 1.8 wt.% or greater.

Description

植物性マヨネーズ様食品vegetable mayonnaise-like food
本発明は、植物性原料を利用したマヨネーズ様食品に関する。 TECHNICAL FIELD The present invention relates to a mayonnaise-like food using vegetable raw materials.
ＳＤＧｓ（持続可能な開発目標）の達成を目指す取組が世界的に進んでいる。
とりわけ、世界的な人口増加により、食料（特に動物性蛋白源）および水資源が将来不足すると予測されており、「食資源不足」や「環境」といったグローバルな課題に対する、社会的な危機感が高まっている。
この、グローバルな社会課題に対し、植物性の食の素材を通して解決する取り組み、”Ｐｌａｎｔ　Ｂａｓｅｄ　Ｆｏｏｄ　Ｓｏｌｕｔｉｏｎｓ”が、世界中で広がりつつある。
例えば、大豆は、動物性蛋白源となる家畜生産に比べ環境負荷が低く、わずかな肥料、水で、寒冷地から熱帯まで幅広い地域において大量に栽培することが可能であり、この人類の社会課題に対し、「大豆」は有効なソリューションの一つであると考えられる。 Efforts aimed at achieving the SDGs (Sustainable Development Goals) are progressing worldwide.
In particular, it is predicted that food (especially animal protein sources) and water resources will become scarce in the future due to global population growth. rising.
"Plant Based Food Solutions," which are efforts to solve this global social problem through plant-based food materials, are spreading all over the world.
For example, soybeans have a lower environmental impact than livestock production, which is a source of animal protein, and can be grown in large quantities in a wide range of regions, from cold regions to the tropics, with little fertilizer and water. In contrast, soybeans are thought to be one of the effective solutions.
そこで、大豆、緑豆、エンドウなどの植物性蛋白源が、ハンバーグやミートボール、ギョーザ、肉まん、シューマイ、メンチカツ、コロッケ、そぼろ等の畜肉代替素材として、様々な食品原料に広く使用されている。
一方、上記のような様々な畜肉代替素材を利用した植物性原料のみからなる調理メニューやレシピが増えるにつれ、調理の味付けに等に使用される調味料類も、植物性原料であるものが求められてきている。
例えば、「マヨネーズは、一般に食用油脂と食酢を卵黄で乳化させることにより製造される高粘度のクリーム状食品である。マヨネーズをあらゆる食品に使用する、所謂マヨラーと称される人々がいるほど、マヨネーズは多くの人がやみつきになりクセになる特有の風味を有している。」と特許文献１に記載のように、マヨネーズは動物性由来原料である卵を原料とするため、卵を使用しない植物性原料を利用したマヨネーズ様食品がいくつか提案されており、特許文献２には、濃縮豆腐を用いたマヨネーズ様食品が、特許文献３には、濃縮豆乳を用いたマヨネーズ様食品が、特許文献４には、豆乳又は大豆蛋白質（大豆粉）を用いたマヨネーズ様食品が、提案されている。 Therefore, vegetable 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.
On the other hand, with the increasing number of cooking menus and recipes that use only plant-based ingredients that use various livestock meat alternatives, there is a growing demand for seasonings that are also made from plant-based ingredients. It is getting worse.
For example, "Mayonnaise is a highly viscous creamy food that is generally produced by emulsifying edible oils and fats and vinegar with egg yolk. has a unique flavor that many people are addicted to and become addicted to." As described in Patent Document 1, mayonnaise does not use eggs because it uses eggs, which are animal-derived raw materials. Several mayonnaise-like foods using vegetable raw materials have been proposed. Patent Document 2 discloses a mayonnaise-like food using concentrated tofu, and 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).
しかしながら、植物性原料を利用したマヨネーズ様食品を様々な調理に利用すると、電子レンジ加熱、オーブン焼成、オーブンフライといった加熱調理工程において、マヨネーズ様食品の耐熱保形性が弱く、流れ出したり、分離するため、風味や食感及び外観を損なうといった問題があり、特許文献５には、ホスホリパーゼＡ処理卵黄とオクテニルコハク酸化澱粉とを含有した酸性水中油型乳化調味料が提案されているが、動物性原料を使用するものであり、植物性原料を利用したマヨネーズ様食品においても、耐熱保形性の付与が求められていた。 However, when mayonnaise-like foods made from vegetable raw materials are used in various cooking processes, heat-resistant shape retention of mayonnaise-like foods is weak, and the mayonnaise-like foods flow out or separate in heat cooking processes such as microwave heating, oven baking, and oven frying. Therefore, there is a problem that the flavor, texture and appearance are impaired, and 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.
特許第５４８０４５６号公報Japanese Patent No. 5480456 特開２００２－０１７２９２号公報Japanese Patent Application Laid-Open No. 2002-017292 特開２００２－０３４５０３号公報Japanese Patent Application Laid-Open No. 2002-034503 特開２００４－３５０５２５号公報JP 2004-350525 A 特開２００２－１５３２３７号公報JP-A-2002-153237
本発明の課題は、植物性原料を利用したマヨネーズ様食品に耐熱保形性を付与することを目的とするものである。 An object of the present invention is to impart heat-resistant shape-retaining properties to mayonnaise-like foods using vegetable raw materials.
本発明者らは上記課題に対して鋭意研究を行った結果、植物性蛋白質、植物性油脂、有機酸、加工澱粉類を含有し、グロブリン蛋白質に富む植物性蛋白質を配合することにより、動物性由来の原料を含まずに、加熱に対して安定な植物性マヨネーズ様食品が得られることを見出し、本発明を完成させるに至った。 As a result of intensive research on the above problems, 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.
すなわち本発明は、下記の発明を包含するものである。
（１）植物性蛋白質、植物性油脂、有機酸、加工澱粉類を含有するマヨネーズ様食品において、植物性蛋白質に占めるグロブリン蛋白質の比率が３８重量％以上であることを特徴とする植物性マヨネーズ様食品。
（２）マヨネーズ様食品中の植物性蛋白質が１．８重量％以上である、（１）記載の植物性マヨネーズ様食品。
（３）マヨネーズ様食品中の大豆蛋白質及び／又は緑豆蛋白質が１．８重量％以上である、（１）記載の植物性マヨネーズ様食品。 That is, the present invention includes the following inventions.
(1) A vegetable mayonnaise-like food containing vegetable protein, vegetable oil, organic acid, and modified starch, wherein the proportion of globulin protein in the vegetable protein is 38% by weight or more. food.
(2) The vegetable mayonnaise-like food according to (1), wherein the vegetable protein in the mayonnaise-like food is 1.8% by weight or more.
(3) 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.
本発明によって、植物性原料を利用した、耐熱保形性を有するマヨネーズ様食品を提供することが出来、様々な畜肉代替素材を利用した植物性原料のみからなる調理メニューやレシピの味付けに等の調味料類として、植物性のマヨネーズ様食品を利用することが可能になる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide mayonnaise-like foods that use vegetable raw materials and have heat-resistant, shape-retaining properties. It becomes possible to use vegetable mayonnaise-like foods as seasonings.
本発明は、植物性蛋白質、植物性油脂、有機酸、加工澱粉類を含有するマヨネーズ様食品において、植物性蛋白質に占めるグロブリン蛋白質の比率が３８重量％以上であることを特徴とする植物性マヨネーズ様食品である。以下、本発明を詳細に説明する。 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.
（植物性マヨネーズ様食品）
本発明における植物性マヨネーズ様食品とは、卵黄または卵白代替組成物を用い、植物性油脂および植物性蛋白質、有機酸、加工澱粉類等、各種の食品素材を添加し水中油型乳化物としたものを指す。
本発明における植物性マヨネーズ様食品は、好ましくは水中油型に乳化した半固形状の調味料である。 (vegetable mayonnaise-like food)
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.
（植物性蛋白質）
本発明における植物性マヨネーズ様食品は、植物性蛋白質を含有することを特徴とする。
植物性蛋白質として、大豆、緑豆などの豆類、小麦などの穀類等の植物性原料から分離精製した蛋白質原料を使用することができ、例えば大豆分離蛋白、エンドウ蛋白、小麦蛋白などを使用することができる。
また植物性蛋白質の形状は、混合が容易なこと、滑らかなマヨネーズ様に仕上がるなどの観点から液状、粒状、粉末状などの性状が好ましく、液状であることが特に好ましく、原材料となる植物から抽出された植物乳の状態が好適である。
本発明においては、過度な加熱処理により変性の進んだ植物性蛋白質のみを使用することは難しいが、変性の少ない植物性蛋白質へ一部配合することで併用できる。
本発明においては、好ましくはマヨネーズ様食品中の植物性蛋白質含量は１．８重量％以上である。 (vegetable protein)
The vegetable mayonnaise-like food in the present invention is characterized by containing vegetable protein.
As the 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.
In the present invention, it is difficult to use only a vegetable protein that has been denatured by excessive heat treatment, but it can be used in combination with a less denatured vegetable protein.
In the present invention, the vegetable protein content in the mayonnaise-like food is preferably 1.8% by weight or more.
本発明においては、植物性蛋白質は大豆蛋白質及び／又は緑豆蛋白質であることが好ましく、より好ましく大豆蛋白質であり、マヨネーズ様食品中の大豆蛋白質及び／又は緑豆蛋白質が１．８重量％以上であることが好ましい。 In the present invention, 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.
（グロブリン蛋白質）
本発明の植物性マヨネーズ様食品は、植物性蛋白質に占めるグロブリン蛋白質の比率が３８重量％以上であることを特徴とし、好ましくは４０重量％以上、より好ましくは４３～６３重量％であり、植物性蛋白質に占めるグロブリン蛋白質の比率が３８重量％以上であれば、植物性マヨネーズ様食品の耐熱保形性を高めることができる。植物性蛋白質に占めるグロブリン蛋白質の比率が高くなるほど、植物性マヨネーズ様食品の耐熱保形性を高めることができる。
グロブリン蛋白質は、大豆または緑豆を構成する蛋白質であり７Ｓグロブリン、１１Ｓグロブリン、８Ｓグロブリン等が挙げられる。これらグロブリン蛋白質は、豆類に含まれる蛋白質のうち、大豆では約９０重量％、緑豆では約６０重量％を占める主要な蛋白質である。そのためグロブリン蛋白質は、大豆または緑豆から得られた大豆グロブリン又は緑豆グロブリンを使用することができる。
マヨネーズ様食品中の植物性蛋白質に占めるグロブリン蛋白質の比率が３８重量％を下回ると、マヨネーズ様食品の耐熱保形性が弱くなる傾向があり、好ましくない。
なお、植物性蛋白質中のグロブリン蛋白質含量は、ＳＤＳ－ＰＡＧＥ電気泳動パターンのデンシトメトリー解析より、測定することができる。 (globulin protein)
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. The higher the proportion of globulin protein in the vegetable protein, the higher the heat-resistant shape-retaining property of the vegetable mayonnaise-like food.
Globulin protein is a protein constituting soybean or mung bean, and includes 7S globulin, 11S globulin, 8S globulin and the like. These 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.
（植物性油脂）
本発明の植物性マヨネーズ様食品は、植物性油脂を含有することを特徴とする。
本発明に用いられる食用油脂としては、例えば菜種油、菜種白絞油、米油、コーン油、キャノーラ油、オリーブ油、米ぬか油、大豆油、大豆白絞油、サフラワー油、ごま油、パーム油、パーム核油、やし油、ヒマワリ油、綿実油、落花生油、グレープシード油、しそ油等の植物性油脂、中鎖脂肪酸トリグリセリド（ＭＣＴ）又はこれらのエステル交換油、分別油、水素添加油等が挙げられる。また、これら食用油脂に香辛料類、調合香辛料類又は香味野菜類等を接触させることにより香辛料類等に含まれる香味成分や色素類を移行させて得られる香味油脂も本発明に用いられる食用油脂に含まれる。これら食用油脂は、いずれか１種のみを用いても良いし、２種以上を任意に組み合わせて用いても良い。
本発明において、植物性油脂は、２５℃で液状の油脂であることが好ましく、特に、本発明では、菜種油を使用することがより好ましい。 (vegetable oil)
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. into contact with these edible oils and fats to transfer the flavor components and pigments contained in the spices, etc., are also included in the edible oils and fats used in the present invention. included. Any one of these edible oils and fats may be used alone, or two or more thereof may be used in combination.
In the present invention, the vegetable oil is preferably an oil that is liquid at 25° C. In particular, rapeseed oil is more preferably used in the present invention.
本発明において、植物性油脂の含有量は、植物性マヨネーズ様食品中、１５～３５重量％含有することが好ましく、より好ましくは２０～３０重量％であり、更に好ましくは２２～２８重量％含有することが好ましい。所定の液状油を適当な量使用することで、焼成後の植物性マヨネーズ様食品の保形性が良好であるマヨネーズ様食品を得ることができる。 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. By using an appropriate amount of the prescribed liquid oil, it is possible to obtain a mayonnaise-like food having good shape retention after baking.
（有機酸）
本発明の植物性マヨネーズ様食品は、有機酸を含有することを特徴とする。
本発明に用いられる有機酸としては、リンゴ酢、レモンビネガー、ブルーベリービネガー、ワインビネガーなどの果実酢、レモン果汁、オレンジ果汁、グレープフルーツ果汁などの酸性果汁、米酢、玄米酢などの穀物酢、酢酸、乳酸、クエン酸、リンゴ酸、酒石酸、フマル酸、アジピン酸、グルコン酸から選択される１種または２種以上が使用できる。使用する有機酸の濃度に特に制限はないが、２０～７０重量％の水溶液の利用が好ましい。
さらに、本発明では、リンゴ酢、レモンビネガー、ブルーベリービネガー、ワインビネガーなどの果実酢、レモン果汁、オレンジ果汁、グレープフルーツ果汁などの酸性果汁から選ばれる１種以上を使用することが好ましい。 (organic acid)
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. There are no particular restrictions on the concentration of the organic acid used, but it is preferred to use a 20-70% by weight aqueous solution.
Furthermore, in the present invention, it is preferable to use one or more selected from fruit vinegars such as apple cider vinegar, lemon vinegar, blueberry vinegar and wine vinegar, and acidic fruit juices such as lemon juice, orange juice and grapefruit juice.
（加工澱粉類）
本発明の植物性マヨネーズ様食品は、加工澱粉類を含有することを特徴とする。
加工澱粉類としては、小麦、コーン、ワキシーコーン、米などの穀物澱粉、馬鈴薯、タピオカ等の芋類澱粉、小豆、いんげん豆、ササゲ、そら豆、及びその他の豆類等に由来するものやいずれにも該当しないサゴ澱粉などが列挙できる。これらを原料とする焙焼デキストリン、酵素変性澱粉、酸分解澱粉、酸化澱粉、エステル化澱粉、エーテル化澱粉、ヒドロキシプロピルリン酸架橋澱粉、リン酸架橋澱粉、アセチル化アジピン酸架橋澱粉、アルファー化澱粉、湿熱処理澱粉などの加工澱粉等を用いることができる。
本発明では、酵素変性澱粉、酸分解澱粉、酸化澱粉、エステル化澱粉、エーテル化澱粉、ヒドロキシプロピルリン酸架橋澱粉、リン酸架橋澱粉、アセチル化アジピン酸架橋澱粉、アルファー化澱粉、湿熱処理澱粉などの加工澱粉から選ばれる１種以上を使用することが好ましく、さらに、本発明では、ヒドロキシプロピルリン酸架橋澱粉、リン酸架橋澱粉、アセチル化アジピン酸架橋澱粉などの架橋澱粉を使用することがより好ましい。 (Processed starches)
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. Roasted dextrin, enzyme-modified starch, acid-degraded starch, oxidized starch, esterified starch, etherified starch, hydroxypropyl phosphate cross-linked starch, phosphate cross-linked starch, acetylated adipic acid cross-linked starch, pregelatinized starch made from these raw materials , modified starch such as heat-moisture treated starch, etc. can be used.
In the present invention, 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. In addition, in the present invention, it is more preferable to use crosslinked starch such as hydroxypropyl phosphate crosslinked starch, phosphate crosslinked starch, and acetylated adipic acid crosslinked starch. preferable.
本発明において、加工澱粉類の含有量はマヨネーズ様食品中０．１～１０重量％が好ましく、より好ましくは０．５～５重量％である。配合量が０．１重量％未満では植物性マヨネーズ様の滑らかなボディか維持されにくい場合がある。１０重量％より多いと粘度が高くなりすぎてしまい、植物性マヨネーズ様食品の滑らかな食感が損なわれてしまう場合がある。 In the present invention, 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.
本発明のマヨネーズ様食品は、さらに増粘剤を含有することができる。
増粘剤としては、特に限定はされないが、例えば、寒天、キサンタンガム、グァーガム、ローカストビーンガム、カラヤガム、トラガカントガム、カラギーナン、ゼラチン、ペクチン、アルギン酸プロピレングリコール、アルギン酸塩を用いることができる。 The mayonnaise-like food of the present invention can further contain a thickening agent.
Examples of 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.
本発明のマヨネーズ様食品の製造方法としては、例えば、植物性蛋白質素材、植物性油脂と水性原料等を混合し、４０℃に加温したのちに、さらに粉体原料等を混合し、４０℃で撹拌しながら有機酸でｐＨを調整後、加工澱粉類、増粘多糖類等を加えて５０℃に加温後、７ＭＰａの圧力にてホモゲナイザーで均質化し、８０～９０℃で加熱撹拌して殺菌後、さらに１０ＭＰａの圧力にてホモゲナイザーで均質化後、冷却し、植物性マヨネーズ様食品を得ることができる。 As 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. After adjusting the pH with an organic acid while stirring with , add processed starches, thickening polysaccharides, etc., heat to 50 ° C., homogenize with a homogenizer at a pressure of 7 MPa, heat and stir at 80 to 90 ° C. After sterilization, the product is homogenized with a homogenizer at a pressure of 10 MPa and then cooled to obtain a vegetable mayonnaise-like food.
以下、本発明について実施例を示し、より詳細に説明する。なお、例中の数字は特に断りのない限り、重量基準を意味する。 Hereinafter, the present invention will be described in more detail with reference to examples. The numbers in the examples are based on weight unless otherwise specified.
（実施例１）
植物性蛋白質素材として低脂肪豆乳３９．９重量％、菜種油２２．３重量％、水１９．１重量％を混合し、更に水飴５．０重量％を加えて４０℃に加温した。
粉体混合したマルトデキストリン４．５重量％、食塩２．４重量％、４０℃で撹拌しながら醸造酢４．５重量％でｐＨ４．５０に調整後、加工澱粉（ヒドロキシプロピル化リン酸架橋澱粉（コーンスターチ由来）１．６重量％、アセチル化アジピン酸架橋澱粉（ワキシ―コーンスターチ由来）０．５重量％）、安定剤（キサンタンガム、グァーガム）０．２重量％を加えて５０℃に加温後、７ＭＰａの圧力にてホモゲナイザーで均質化し、８０～９０℃で加熱撹拌して殺菌し、次いで１０ＭＰａの圧力にてホモゲナイザーで均質化後、冷却し、植物性マヨネーズ様食品を得た。
得られたマヨネーズ様食品は、クリーミィなコクを有し、ざらつきのない滑らかな食感で風味良好なものだった。 (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. After adjusting the pH to 4.50, 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.
（実施例２）
植物性蛋白質素材として低脂肪豆乳３７．９重量％、豆乳クリーム２．０重量％に変更する以外は実施例１同様の条件で植物性マヨネーズ様食品を製造した。 (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.
（実施例３）
植物性蛋白質素材として低脂肪豆乳３１．９重量％、豆乳クリーム８．０重量％に変更する以外は実施例１同様の条件で植物性マヨネーズ様食品を製造した。 (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.
（実施例４）
植物性蛋白質素材として低脂肪豆乳１０．０重量％、豆乳クリーム２９．９重量％に変更する以外は実施例１同様の条件で植物性マヨネーズ様食品を製造した。 (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.
（実施例５）
植物性蛋白質素材として低脂肪豆乳６．０重量％、豆乳クリーム３３．９重量％に変更する以外は実施例１同様の条件で植物性マヨネーズ様食品を製造した。 (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.
（比較例１）
植物性蛋白質素材として豆乳クリーム３９．９重量％に変更する以外は実施例１同様の条件で植物性マヨネーズ様食品を製造した。 (Comparative 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.
実施例１～５及び比較例１の配合組成及び硬さのデータを表１に示す。
なお、硬さの測定はレオメーターを使用し、直径３０ｃｍ円形プランジャー、テーブルスピード５０ｍｍ／分の条件で行った。  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.
（表１）
Figure JPOXMLDOC01-appb-I000001
(Table 1)
Figure JPOXMLDOC01-appb-I000001
（実施例６）
植物性蛋白質素材として大豆粉５．０重量％に水５５．８重量％を加え６０℃に加温し、３０分ホモミキサーにて撹拌後、１５ＭＰａの圧力にてホモゲナイザーで２回連続で均質化し、植物性蛋白質を抽出した。
２５℃以下の菜種油２６．８重量％、水飴５．０重量％、食塩２．４重量％を混合し、撹拌しながら醸造酢２．７重量％でｐＨ４．５０に調整後、加工澱粉（ヒドロキシプロピル化リン酸架橋澱粉（コーンスターチ由来）１．６重量％、アセチル化アジピン酸架橋澱粉（ワキシ―コーンスターチ由来）０．５重量％）、安定剤（キサンタンガム、グァーガム）０．２％重量を加えて５０℃に加温後、７ＭＰａの圧力にてホモゲナイザーで均質化し、８０～９０℃で加熱撹拌して殺菌し、次いで１０ＭＰａの圧力にてホモゲナイザーで均質化後、冷却し、植物性マヨネーズ様食品を得た。 (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.
26.8% 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 2.7% 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., homogenized with a homogenizer at a pressure of 7 MPa, sterilized by heating and stirring at 80 to 90 ° C., then homogenized with a homogenizer at a pressure of 10 MPa, cooled, and vegetable mayonnaise-like food. Obtained.
（実施例７）
植物性蛋白質素材として緑豆粉８．０重量％に水５６．７重量％を加え６０℃に加温し、３０分ホモミキサーにて撹拌し、蛋白質を抽出した。
２５℃以下の菜種油２３．４重量％、水飴５．０重量％、食塩２．４重量％を混合し、撹拌しながら醸造酢２．２重量％でｐＨ４．５０に調整後、加工澱粉（ヒドロキシプロピル化リン酸架橋澱粉（コーンスターチ由来）１．６重量％、アセチル化アジピン酸架橋澱粉（ワキシ―コーンスターチ由来）０．５重量％）、安定剤（キサンタンガム、グァーガム）０．２％重量を加えて５０℃に加温後、７ＭＰａの圧力にてホモゲナイザーで均質化し、８０～９０℃で加熱撹拌して殺菌し、次いで１０ＭＰａの圧力にてホモゲナイザーで均質後、冷却し、植物性マヨネーズ様食品を得た。 (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 a vegetable mayonnaise-like food. rice field.
実施例６及び７の配合組成及び硬さのデータを表２に示す。
なお、硬さの測定はレオメーターを使用し、直径３０ｃｍ円形プランジャー、テーブルスピード５０ｍｍ／分の条件で行った。  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.
（表２）
Figure JPOXMLDOC01-appb-I000002
(Table 2)
Figure JPOXMLDOC01-appb-I000002
（焼成試験）
実施例１～７及び比較例１で得られた植物性マヨネーズ様食品について焼成試験を行った。
焼成試験は上下ヒーター式オーブンを使用し、植物性マヨネーズ様食品１０ｇを口金（口先８ｍｍ、バラ型）を使用して直径９０ｍｍ濾紙上に絞り出し、さらにイオン交換水１ｇを加え、直径１００ｍｍアルミ缶に入れ、２００℃、１０分焼成後、取り出して状態を確認した。 (Baking test)
The vegetable mayonnaise-like foods obtained in Examples 1 to 7 and Comparative Example 1 were subjected to a baking test.
For the 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.
（焼成評価）
焼成試験の評価は以下の基準で評価し、植物性マヨネーズ様食品の広がり、油染みの広がりの評価が共に△以上の場合焼成耐性(=耐熱保形性)ありと評価した。
（マヨネーズ様食品の保形性）
　◎：外側に１．５ｃｍ以内の広がりかつエッジが鮮明に残っている。
　〇：外側に２．０ｃｍ以内の広がりかつエッジがやや丸くなっている。
　△：外側に２．０ｃｍ以内の広がりかつエッジが丸くなっている。
　×：外側に２．０ｃｍ以上の広がりかつエッジが殆ど見られない。
（油染みの広がり）
　◎：油染みが殆ど見られない。
　〇：油染みが外側に０．５ｃｍ以内の広がり。
　△：油染みが外側に１．０ｃｍ以内の広がり。
　×：油染みが外側に１．０ｃｍ以上の広がり。
実施例１～７及び比較例１の焼成試験の評価結果を表３に示す。 (Firing evaluation)
The baking test was evaluated according to the following criteria, and when both the spread of the vegetable mayonnaise-like food and the spread of the oil stain were evaluated as Δ or higher, it was evaluated as having baking resistance (=heat-resistant shape retention).
(Shape retention of mayonnaise-like food)
⊚: Spreading within 1.5 cm on the outer side, and the edge remains clear.
◯: Spread outward within 2.0 cm and the edges are slightly rounded.
Δ: Spreads outward within 2.0 cm and has rounded edges.
x: 2.0 cm or more spread outward and almost no edge is observed.
(Spread of oil stain)
(double-circle): Almost no oil stain is observed.
◯: Oil stain spreads outward within 0.5 cm.
Δ: Oil stain spreads outward within 1.0 cm.
x: Oil stain spreads outward by 1.0 cm or more.
Table 3 shows the evaluation results of the firing test of Examples 1 to 7 and Comparative Example 1.
（表３）
Figure JPOXMLDOC01-appb-I000003
以上の結果、植物蛋白質中に占めるグロブリン蛋白質が３４．５％だと保形性が弱く、油染みも多かった。植物蛋白質中に占めるグロブリン蛋白質が３９．７％～９６．８％では保形性に優れ、油染みが抑制され、均一で滑らかなマヨネーズ様食品が得られることが分かった。 (Table 3)
Figure JPOXMLDOC01-appb-I000003
As a result, when the globulin protein accounted for 34.5% of the vegetable protein, the shape-retaining property was weak and oil stains were frequent. It was found that when the globulin protein accounts for 39.7% to 96.8% in the vegetable protein, the shape retention is excellent, oil staining is suppressed, and a uniform and smooth mayonnaise-like food can be obtained.
（参考例１）
焼き込みパンなどに用いられる市販のマヨネーズタイプ（キューピー「調理パンマヨ」）において、焼成試験及び焼成評価を実施した。
参考例１の焼成試験の評価結果を表４に示す。
（表４）
Figure JPOXMLDOC01-appb-I000004
市販の動物性由来原料を使用した焼成耐性(=耐熱保形性)を有するマヨネーズタイプは、保形性に優れるが、油染みは抑制されなかった。以上の結果、本発明におけるマヨネーズ様食品は、市販の動物性由来原料を使用した焼成耐性(=耐熱保形性)を有するマヨネーズタイプと同等/同等以上の焼成耐性(=耐熱保形性)を得られることが分かった。  (Reference example 1)
A baking test and baking evaluation were carried out on a commercially available mayonnaise type (Kewpie “Cooking Pan Mayo”) used for baked bread and the like.
Table 4 shows the evaluation results of the baking test of Reference Example 1.
(Table 4)
Figure JPOXMLDOC01-appb-I000004
A mayonnaise type that uses commercially available raw materials derived from animals and has baking resistance (=heat-resistant shape-retaining property) has excellent shape-retaining property, but oil staining was not suppressed. As a result, the mayonnaise-like food in the present invention has baking resistance (= heat-resistant shape retention) equivalent to / equal to or higher than that of a mayonnaise type having baking resistance (= heat-resistant shape retention) using commercially available animal-derived raw materials. found to be obtainable.

Claims (3)

  1. 植物性蛋白質、植物性油脂、有機酸、加工澱粉類を含有するマヨネーズ様食品において、植物性蛋白質に占めるグロブリン蛋白質の比率が３８重量％以上であることを特徴とする植物性マヨネーズ様食品。 A vegetable mayonnaise-like food containing a vegetable protein, a vegetable oil, an organic acid and a modified starch, characterized in that the globulin protein accounts for 38% by weight or more of the vegetable protein.
  2. マヨネーズ様食品中の植物性蛋白質が１．８重量％以上である、請求項１記載の植物性マヨネーズ様食品。 2. The vegetable mayonnaise-like food according to claim 1, wherein the vegetable protein in the mayonnaise-like food is 1.8% by weight or more.
  3. マヨネーズ様食品中の大豆蛋白質及び／又は緑豆蛋白質が１．８重量％以上である、請求項１記載の植物性マヨネーズ様食品。 2. The vegetable mayonnaise-like food according to claim 1, wherein the soybean protein and/or mung bean protein in the mayonnaise-like food is 1.8% by weight or more.
PCT/JP2022/013988 2021-03-26 2022-03-24 Vegetable mayonnaise-type food product WO2022202999A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002000243A (en) * 2000-06-20 2002-01-08 Kanegafuchi Chem Ind Co Ltd Pasty food and food by using the same
JP2012249618A (en) * 2011-06-07 2012-12-20 Fuji Oil Co Ltd Albumen alternative composition and albumen substitute using the same
WO2020218402A1 (en) * 2019-04-26 2020-10-29 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Emulsion composition using seed storage protein and method for producing same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002000243A (en) * 2000-06-20 2002-01-08 Kanegafuchi Chem Ind Co Ltd Pasty food and food by using the same
JP2012249618A (en) * 2011-06-07 2012-12-20 Fuji Oil Co Ltd Albumen alternative composition and albumen substitute using the same
WO2020218402A1 (en) * 2019-04-26 2020-10-29 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Emulsion composition using seed storage protein and method for producing same

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