Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 an acidic seasoning.
• acidic seasonings containing edible oils and fats include mayonnaise, mayonnaise-like products, and emulsified dressings, which are acidic emulsion seasonings in which an aqueous phase and an oil phase are emulsified into an oil-in-water type, and separated liquid seasonings in which the aqueous or emulsified phase is separated from the oil phase, etc.
• These seasonings have been widely used in salads and cooked meat or seafood dishes.
• acidic seasonings with a wide range of oil and fat contents from rich seasonings with a high content of edible oil and fat to light seasonings with a relatively low content of edible oil and fat.
• Patent Document 1 As a technique for producing an acidic seasoning using a wide range of edible fats and oils, there is a technique (Patent Document 1) relating to an acidic oil-in-water type emulsified food containing 5 to 75% by mass of edible fats and oils, 0.3 to 5% by mass of denatured egg white in terms of solid content, lyso-processed egg yolk and a thickener, and having a viscosity (25°C) of 50 to 800 Pa ⁇ s.
• Patent Document 2 relating to an acidic oil-in-water type emulsified food containing 5 to 75% by mass of edible fats and oils, 0.3 to 5% by mass of denatured egg white in terms of solid content, lyso-processed egg yolk and a thickener, and having a viscosity (25°C) of 50 to 800 Pa ⁇ s.
• Patent Document 2 As a technique relating to a high edible fat and oil content, there is a technique (Patent Document 2) relating to an oil-in-water type emulsified food containing sterilized egg yolk and edible fat and oil, and having a soluble ⁇ -livetin content of 210 ⁇ g/ml or more and 400 ⁇ g/ml or less. Furthermore, examples of technologies relating to foods with a low content of edible oils and fats include a technology (Patent Document 3) relating to a method for producing a low-viscosity acidic oil-in-water emulsified food having an edible oil content of 50% or less and a viscosity of 25 Pa ⁇ s or less. Furthermore, there is a technique relating to a soy protein-containing liquid food or drink that uses a soybean emulsion composition (Patent Document 4).
• Patent Document 5 An object of the present invention is to provide an acidic seasoning that has emulsion stability over a wide range of fat and oil contents without using egg yolk or synthetic emulsifiers.
• the present invention provides: (1) An acidic seasoning having a pH of less than 7, which contains as ingredients a protein material, fats and oils, and an alkali metal salt, and which has the following properties (A) and (B): (A) Viscosity after heating: An aqueous solution containing 20% by weight of crude protein is heated at 80°C for 30 minutes, and the viscosity measured at 25°C is 10,000 mPa ⁇ s or less. (B) 0.22M TCA solubilization rate: 30-95%, (2) The acidic seasoning according to (1), wherein the acidic seasoning contains 1 to 90% by mass of fats and oils.
• the acidic seasoning according to (6) which is an acidic oil-in-water type emulsion seasoning.
• the acidic seasoning according to (7) which is an acidic oil-in-water type emulsion seasoning.
• the acidic seasoning according to (8) which is an acidic oil-in-water type emulsion seasoning.
• (23) A method for emulsifying an acidic seasoning having a pH of less than 7, comprising the oil and fat according to (22) and an alkali metal salt as raw materials, the oil and fat being contained in the acidic seasoning at 1 to 90% by mass.
• (24) A method for emulsifying an acidic seasoning having a pH of less than 7, comprising the oil or fat and the alkali metal salt according to (22) as raw materials, wherein the alkali metal salt is contained in the acidic seasoning in an amount of 0.1 to 20% by mass.
• (25) A method for emulsifying an acidic seasoning having a pH of less than 7, comprising the oil and fat and the alkali metal salt according to (22) as raw materials, wherein the pH of the acidic seasoning is 2.0 to 6.8. It is.
• the protein ingredient of the present invention By using the protein ingredient of the present invention, it is possible to produce an acidic seasoning with excellent emulsion stability without using egg yolk or synthetic emulsifiers.
• the acidic seasoning of the present invention is an acidic seasoning having a pH of less than 7, which contains a protein material, an oil or fat, and an alkali metal salt and has the following properties (A) and (B): (A) an aqueous solution containing 20% by mass of crude protein has a viscosity of 10,000 mPa s or less when measured at 25°C after heating at 80°C for 30 minutes, and (B) a solubilization rate of 0.22M TCA of 30% to 95%.
• Examples of the acidic seasoning of the present invention include dressings, soups, sauces, seasonings for cooked rice, and the like.
• Examples of dressings include mayonnaise, mayonnaise-like seasonings, semi-solid dressings, emulsified liquid dressings, and separated liquid dressings.
• soups include hot pot soup and noodle soup.
• sauces include sauces for meat dishes (grilled meat sauce, yakitori sauce, teriyaki sauce, shabu-shabu sauce, sauces for boiled meat, etc.), sauces for boiled seafood, etc.
• sauces include cream sauce, pasta sauces such as carbonara sauce, and tartar sauce.
• seasonings for cooked rice include seasonings for seasoned rice such as kamameshi and takikomi gohan, and seasonings for fried rice, bibimbap, paella, etc.
• Seasonings for cooked rice can be added before or after cooking the rice, but are preferably added to cooked rice after cooking.
• the pH of the acidic seasoning of the present invention is less than 7.
• the upper limit of the pH is preferably 6.8 or less, 6.6 or less, 6.5 or less, 6.3 or less, 6.1 or less, 6 or less, 5.8 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.2 or less, 5 or less, 4.8 or less, 4.7 or less, 4.5 or less, 4.4 or less, or 4.2 or less.
• the lower limit of the pH is preferably 2.0 or more, 2.2 or more, 2.4 or more, 2.5 or more, 2.8 or more, 3 or more, 3.2 or more, 3.4 or more, or 3.5 or more.
• the pH may be preferably 2.0 to 6.8, 2.0 to 6.5, 2.5 to 6, 3 to 6, 3 to 5.5, 3 to 4.5, or 3.5 to 4.5.
• the acidic seasoning of the present invention is an oil-in-water emulsion that is emulsified into an O/W type, it is preferably an acidic oil-in-water emulsion seasoning.
• an acidic seasoning with good emulsion stability can be obtained.
• the protein material used in the present invention must have a low viscosity after heating.
• the viscosity after heating can be measured by preparing an aqueous solution of the protein material with a crude protein content of 20% by mass, heating at 80°C for 30 minutes, and then measuring the viscosity at 25°C.
• the viscosity after heating is 10,000 mPa ⁇ s or less, more preferably 5,000 mPa ⁇ s or less, 1,000 mPa ⁇ s or less, or 500 mPa ⁇ s or less, and even more preferably 200 mPa ⁇ s or less, or 100 mPa ⁇ s or less.
• the protein material needs to have a certain molecular weight.
• the molecular weight is defined by the TCA solubilization rate.
• the TCA solubilization rate is defined as the ratio of the amount of crude protein dissolved in 0.22M TCA to the total amount of crude protein.
• the TCA solubilization rate is 30-95%, preferably 35-90%, more preferably 40-85% or 50-80%. If the TCA solubilization rate is too low, the viscosity after heating tends to increase, which is not appropriate, and the transmittance decreases. On the other hand, if the TCA solubilization rate is too high, the amount of protein contributing to emulsification decreases, and it becomes necessary to blend a large amount of the protein material, which reduces the freedom of blending, which is not preferable.
• the present protein material preferably has an NSI (Nitrogen Solubility Index), which is used as an index of protein solubility, of 80 or more. More preferably, the NSI is 85 or more, 90 or more, 95 or more, or 97 or more.
• NSI Nonrogen Solubility Index
• a protein material with a high NSI indicates high dispersibility in water. If the NSI is too low, precipitation is likely to occur, which is undesirable.
• the crude protein content in the protein material is also preferably 30% by mass or more.
• a protein material with a higher crude protein content can provide its function with a smaller amount.
• Such protein ingredients are not generally commercially available, but can be obtained by the denaturation and molecular weight adjustment processes described below.
• soy protein ingredients such as "Fujipro R”, “Fujipro F”, “Fujipro 748”, “Fujipro CL”, and “Hi-Nute AM” (all manufactured by Fuji Oil Co., Ltd.), do not meet this requirement.
• the origin of the protein material to be prepared as above is not particularly limited, but a protein material derived from a plant, an animal, or a microorganism can be used.
• protein materials derived from a plant include protein materials derived from beans such as soybeans, peas, mung beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, grains such as corn, buckwheat, wheat, and rice, vegetables, fruits, algae, and microalgae.
• a protein material derived from soybeans it is prepared by further concentrating and processing the protein from soybean raw materials such as defatted soybeans and whole soybeans, and generally includes isolated soybean protein, concentrated soybean protein, powdered soybean milk, or various processed products thereof.
• protein materials derived from animals include egg protein materials including egg white albumin, milk protein materials such as casein, whey, lactalbumin, lactalbumin, blood-derived protein materials such as plasma, serum albumin, and decolorized hemoglobin, meat-derived protein materials, and seafood-derived protein materials.
• protein materials derived from microorganisms such as yeast, mold, and bacteria can be used. Even if the protein material is poorly soluble in water, it is possible to prepare a protein material that can be used in the present invention by the treatment described below. In the present invention, it is preferable to use a protein material of vegetable origin.
• the proteinaceous material of the present invention can be obtained by applying a combination of a "decomposition/denaturation treatment” for decomposing and/or denaturing a protein and a "molecular weight distribution adjustment treatment” for adjusting the molecular weight distribution of the protein.
• a “decomposition/denaturation treatment” for decomposing and/or denaturing a protein
• a “molecular weight distribution adjustment treatment” for adjusting the molecular weight distribution of the protein.
• examples of the “decomposition/denaturation treatment” include enzyme treatment, pH adjustment treatment (e.g., acid treatment, alkali treatment), denaturant treatment, heat treatment, cooling treatment, high pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, and combinations thereof.
• Examples of the “molecular weight distribution adjustment treatment” include filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof.
• the order and number of times of the “decomposition/denaturation treatment” and the “molecular weight distribution adjustment treatment” are not particularly limited, and the “decomposition/denaturation treatment” may be performed before the “molecular weight distribution adjustment treatment", or the “decomposition/denaturation treatment” may be performed before the “decomposition/denaturation treatment", or both treatments may be performed simultaneously.
• a specific protein material may be prepared by mixing a protein material that has undergone a molecular weight distribution adjustment treatment with a protein material that has not undergone a molecular weight distribution adjustment treatment.
• the ratio of the two can be appropriately adjusted within a range that satisfies the above characteristics, and examples of the ratio by mass include 1:99 to 99:1, for example 50:50 to 95:5, 75:25 to 90:10, etc.
• the protein material of this embodiment is made of a protein material that has undergone "decomposition/denaturation and molecular weight distribution adjustment treatment".
• the conditions for the treatment to decompose or denature proteins can be appropriately set by those skilled in the art.
• examples of enzymes that can be used include proteases classified as “metal proteases”, “acid proteases”, “thiol proteases”, and “serine proteases”.
• the reaction can be carried out at a reaction temperature of 20 to 80°C, preferably 40 to 60°C.
• the treatment can be carried out in a pH range with any of the upper and lower limits of pH 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, and 12, for example, in the range of pH 2 to 12.
• a method of adding acid or a method of carrying out a fermentation treatment such as lactic acid fermentation may be used.
• Examples of the acid to be added include inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Acid may also be added using foods and beverages containing acid, such as fruit juice such as lemon, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar. In the case of alkali treatment, alkali such as sodium hydroxide and potassium hydroxide may be added.
• denaturants such as guanidine hydrochloride, urea, arginine, and PEG may be added.
• heating temperature examples include a range with any of the following temperatures as the upper and lower limits, for example, 60°C to 150°C.
• cooling temperatures include a range with any of the following temperatures as upper and lower limits: -10° C., -15° C., -20° C., -25° C., -30° C., -35° C., -40° C., -45° C., -50° C., -55° C., -60° C., -65° C., -70° C., and -75° C., for example, -10° C. to -75° C.
• heating or cooling times include a range with any of the following times as upper and lower limits: 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes, for example, 5 seconds to 200 minutes.
• examples of pressure conditions include a range with any pressure of 100 MPa, 200 MPa, 300 MPa, 400 MPa, 500 MPa, 600 MPa, 700 MPa, 800 MPa, 900 MPa, and 1,000 MPa as the upper and lower limits, for example, 100 MPa to 1,000 MPa.
• examples of solvents used include alcohols and ketones, such as ethanol and acetone.
• examples of minerals used include divalent metal ions such as calcium and magnesium.
• supercritical treatment for example, carbon dioxide in a supercritical state at a temperature of about 30° C. or higher and a pressure of about 7 MPa or higher can be used for treatment.
• ultrasonic treatment for example, treatment can be performed by irradiating with a frequency of 100 KHz to 2 MHz and an output of 100 to 1,000 W.
• electrolysis treatment for example, a protein aqueous solution can be treated by applying a voltage of 100 mV to 1,000 mV.
• the treatment for decomposing and/or denaturing the protein is selected from a denaturant treatment, a heat treatment, and a combination thereof.
• the conditions for the process to adjust the molecular weight distribution of proteins can be appropriately set by those skilled in the art.
• filter medium include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, etc.
• gel filtration carriers include dextran, agarose, etc.
• centrifugation conditions include 1,000 to 3,000 x g, 5 to 20 minutes, etc.
• the content of the protein ingredient of the present invention in the acidic seasoning is preferably 0.1 to 20% by mass. More preferred lower limit contents are 0.3% by mass or more, 0.5% by mass or more, 0.8% by mass or more, and 1% by mass or more. More preferred upper limit contents are 18% by mass or less, 15% by mass or less, 12% by mass or less, 10% by mass or less, and 8% by mass or less. More specific embodiments may be, for example, 0.3 to 15 mass %, 0.5 to 12 mass %, 0.8 to 10 mass %, 1 to 8 mass %, etc.
• fats and oils used in the present invention include vegetable fats and oils such as palm oil, coconut oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, high oleic sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, moringa oil, sesame oil, evening primrose oil, cacao butter, shea butter, monkey fat, palm olein, and shea olein, and medium-chain fatty acid triglycerides.
• animal fats and oils such as milk fat, beef tallow, lard, chicken fat, and fish oil can be used.
• the above fats and oils can be used alone or in mixture, or their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, and processed fats and oils subjected to ester exchange or the like.
• the fats and oils used in the present invention also include fats and oils derived from vegetable milk.
• the vegetable milk is not particularly limited, and examples thereof include soy milk, coconut milk, almond milk, and oat milk.
• the lower limit of the oil and fat content in the acidic seasoning of the present invention can be preferably 1% by mass or more, 3% by mass or more, 5% by mass or more, 7% by mass or more, 9% by mass or more, or 10% by mass or more.
• the upper limit can be preferably 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or 70% by mass or less. More specific examples include 1 to 90% by mass, 3 to 85% by mass, 5 to 85% by mass, 5 to 80% by mass, 5 to 75% by mass, 8 to 75% by mass, 10 to 75% by mass, 5 to 70% by mass, and 10 to 70% by mass.
• the concentration of the alkali metal salt in the acidic seasoning of the present invention is preferably 0.1 to 20% by mass, more preferably 0.3 to 18% by mass, and even more preferably 0.5 to 15% by mass, 0.8 to 12% by mass, or 1 to 10% by mass.
• Examples of raw materials that can be used to adjust the salt concentration to a predetermined level include alkali metal salts such as sodium chloride and potassium chloride, table salt, etc.
• seasonings containing table salt, such as soy sauce can also be used. These can be used in combination.
• the acidic seasoning of the present invention may contain an acidulant to adjust the pH to less than 7.
• the acidulant that can be used include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and their salts, inorganic acids such as phosphoric acid, hydrochloric acid, and their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk, etc.
• vinegar acetic acid
• citric acid citric acid
• malic acid lactic acid
• sorbic acid benzoic acid
• adipic acid fumaric acid
• succinic acid succinic acid
• inorganic acids such as phosphoric acid, hydrochloric acid, and their salts
• lemon juice, apple juice, orange juice, lactic acid fermented milk etc.
• vinegar can be used, such as grain vinegar, apple vinegar, and vinegars.
• the amount of acidulant can be adjusted appropriately depending on the desired pH.
• vinegar when used as the acidulant, it is preferably blended in an amount of 1 to 20% by mass in the acidic seasoning. More preferably, it is blended in an amount of 2 to 19% by mass, and even more preferably, it can be blended in an amount of 4 to 18% by mass, or even 6 to 16% by mass.
• the acidic seasoning of the present invention can contain water-soluble polysaccharides derived from legumes.
• the water-soluble polysaccharides derived from legumes used in the present invention can be obtained from legumes such as soybeans, peas, adzuki beans, cowpeas, kidney beans, broad beans, chickpeas, and lentils, and these can be used alone or in combination of two or more. Those derived from soybeans and peas are preferred.
• the texture and aroma of seasoned rice can be improved by adding water-soluble polysaccharides derived from soybeans or peas.
• the amount of the water-soluble polysaccharide derived from a legume in the acidic seasoning is preferably 0.01 to 10% by mass.
• the acidic seasoning of the present invention may contain various ingredients that are normally used in acidic seasonings, appropriately selected within the scope of not impairing the effects of the present invention.
• additives include seasonings such as mirin, sesame, sodium glutamate, and bouillon; sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose; spices such as mustard powder and pepper; emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters; antioxidants such as ascorbic acid and vitamin E; bacteriostatic agents; and thickeners.
• the acidic seasoning of the present invention can be produced by a conventional method.
• the protein material of the present invention an acidulant such as vinegar, and aqueous phase ingredients such as an alkali metal salt are mixed using a homomixer or other stirrer, and the oil phase is added while stirring, and mixed to form a crude emulsion. If necessary, further emulsification can be performed using a homogenizer, colloid mill, etc. to obtain the acidic seasoning.
• the protein material of the present invention can be used as a substitute for emulsifiers used in acidic seasonings.
• emulsifier substitute By using the protein material of the present invention as an emulsifier substitute, it is possible to obtain an acidic seasoning with stable emulsion even without egg yolk or synthetic emulsifiers.
• the protein material of the present invention is analyzed and evaluated according to the following procedure. ⁇ Moisture> Measured by normal pressure heating loss method (105°C, 12 hours).
• ⁇ Crude protein content> It is measured by the Kjeldahl method. Specifically, the mass of nitrogen measured by the Kjeldahl method is expressed as the crude protein content in the dry matter in "mass %" relative to the weight of the protein material.
• the nitrogen conversion coefficient is 6.25. Basically, it is calculated by rounding off the value to the second decimal place.
• ⁇ NSI> Add 60 ml of water to 3 g of sample, stir with a propeller at 37°C for 1 hour, then centrifuge at 1,400 x g for 10 minutes, and collect the supernatant (I). Next, add 100 ml of water to the remaining precipitate, stir with a propeller at 37°C for 1 hour again, then centrifuge and collect the supernatant (II). Combine (I) and (II) solutions, add water to the mixture to make it 250 ml. Filter this with filter paper (No. 5), and measure the nitrogen content in the filtrate by the Kjeldahl method.
• measure the amount of nitrogen in the sample by the Kjeldahl method, and the ratio of the amount of nitrogen (soluble nitrogen) recovered as the filtrate to the total amount of nitrogen in the sample, expressed as mass%, is the NSI. Basically, it is calculated by rounding off the value to the second decimal place.
• TCA solubilization rate An equal amount of 0.44M trichloroacetic acid (TCA) is added to a 2% by weight aqueous solution of protein material to make a 0.22M TCA solution, and the percentage of soluble nitrogen is measured using the Kjeldahl method. Basically, it is calculated by rounding off the value to the second decimal place.
• ⁇ Viscosity (after heating)> The viscosity of the protein material is measured using a B-type viscometer (Type BM, manufactured by Toki Sangyo Co., Ltd.). A protein material aqueous solution is prepared so that the crude protein content is 20% by mass, and then filled into a measurement container. The rotor is set, and the container is sealed and heated in a water bath at 80°C for 30 minutes. Then, at 25°C, the viscosity is measured at any rotation speed, the indicator value is read, and the viscosity is calculated by multiplying it by a conversion factor corresponding to the rotor number and rotation speed. (Unit: Pa ⁇ s) This is the measured value after 1 minute. The rotation speed is generally 60 rpm.
• Soy protein ingredient A Soy protein isolate processed by decomposition/denaturation and molecular weight distribution adjustment. (Test product manufactured by Fuji Oil Co., Ltd., moisture 1.2%, crude protein content 79.3%, TCA solubilization rate 61.8%, viscosity after heating 28mPa ⁇ s, NSI 98.1)
• Raw material Soy protein isolate: "Fujipro R” (manufactured by Fuji Oil Co., Ltd., crude protein content 87.2%, TCA solubilization rate 3.2%)
• Soy protein ingredient B “Fujipro-F” (manufactured by Fuji Oil Co., Ltd., crude protein content 87.2%, TCA solubility 3.2%, viscosity after heating 100,000 mPa ⁇ s or more, NSI 81.2)
• Soy protein ingredient C "Fujipro-CL” (manufactured by Fuji Oil Co., Ltd.
• the obtained oil-in-water emulsion was visually observed immediately after preparation and after storage at 5°C for 7 days to confirm the presence or absence of separation.
• the emulsion particle size was measured using a laser diffraction particle size distribution analyzer ("SALD-2300", Shimadzu Corporation) using water as the solvent, and evaluated as the emulsion particle size D50.
• SALD-2300 laser diffraction particle size distribution analyzer
• the emulsion was judged to pass if there was no visible separation immediately after preparation and after storage at 5°C for 7 days, and the emulsion particle size D50 was 1.5 ⁇ m or less.
• Table 1 The results are shown in Table 1.
• soy protein material A was mixed at 5% and salt was mixed at a concentration of 5-20%, the emulsion particle size D50 was 1.5 um or less, and no separation occurred either immediately after preparation or after storage.
• sodium caseinate was added, thickening occurred from a salt concentration of 15% onwards, and when the salt concentration in the system was 20%, thickening was so severe at the preliminary emulsification stage that emulsification could not be carried out.
• This oil-in-water emulsion was diluted 10-fold, and then the pH was adjusted to 1 to 7 using hydrochloric acid or sodium hydroxide, and the emulsion particle size (median size) was measured.
• the emulsion particle size was measured using a laser diffraction particle size distribution analyzer (SALD-2000, manufactured by Shimadzu Corporation). The results are shown in Table 2.
• the oil-in-water emulsion using the protein ingredient of the present invention has an emulsion particle size equal to or smaller than that of the oil-in-water emulsion using sodium caseinate, and in particular, in the pH range of 3 to 5.5, the oil-in-water emulsion using the protein ingredient of the present invention has better results than the oil-in-water emulsion using sodium caseinate.
• Examples 1-2, Comparative Examples 1-2 Study of low-oil mayonnaise Based on the formulation in Table 3, the water phase was mixed at 5,000 rpm using a homomixer. Next, the oil phase was added and mixed at 5,000 rpm for 3 minutes using a homomixer, and then homogenized with a homogenizer (manufactured by APV, 100 bar) to prepare a low-oil mayonnaise with an oil content of 30%.
• a homogenizer manufactured by APV, 100 bar
• Emulsion particle size (median size) was measured using a particle size distribution analyzer (SALD-2300, Shimadzu Corporation). The emulsion particle size was measured immediately after the mayonnaise was prepared (D+0), after storage at 5°C for 7 days, and after storage at 40°C for 7 days (D+7). If the emulsion particle size was 20 ⁇ m or less in all cases, it was judged to have passed the test.
• Heat resistance The low-oil mayonnaise was placed in a 50 mL tube and heated at 90° C. for 30 minutes, after which the state of separation was observed.
• the 30% oil mayonnaise of Examples 1 and 2 passed the test with an emulsion particle size of 40 ⁇ m or less, and had good heat resistance and freezing resistance. It was found that by using the protein ingredient of the present invention, it is possible to obtain a mayonnaise with stable emulsion without using synthetic emulsifiers, egg yolk, etc.
• Examples 3-4, Comparative Examples 3-4) Study of mayonnaise Based on the formulation in Table 4, the aqueous phase was mixed at 5,000 rpm for 3 minutes using a homomixer. Next, the oil phase was added and mixed at 5,000 rpm for 3 minutes using a homomixer to prepare mayonnaise with an oil content of 70%.
• Example 1 (Mayonnaise evaluation) ⁇ Emulsion particle size> The emulsion particle size was measured in the same manner as in Example 1. The median diameter was measured immediately after the preparation of the mayonnaise (D+0), after storage at 5°C for 7 days (D+7), and after storage at 40°C for 7 days (D+7), and a product was judged to be acceptable when the median diameter was 40 ⁇ m or less in any of the cases.
• ⁇ Heat resistance> The heat resistance was evaluated in the same manner as in Example 1.
• the mayonnaises with 70% oil content in Examples 3 and 4 passed the standard with emulsion particle sizes of 40 ⁇ m or less and good heat resistance, demonstrating that by using the protein ingredient of the present invention, it is possible to obtain a mayonnaise with stable emulsion without using synthetic emulsifiers, egg yolk, etc.
• Examples 5 to 6, Comparative Example 5 Study on Emulsified Liquid Dressing 1 Based on the formulation in Table 5, the aqueous phase was placed in a 500 mL plastic beaker and emulsified using a homomixer at 10,000 rpm for 5 minutes to prepare an emulsified liquid dressing with an oil content of 10%.
• the emulsion liquid dressings of Examples 5 and 6 passed the test because the emulsion particle size was 20 ⁇ m or less, and it was confirmed that the emulsion stability was good for the emulsion liquid dressings with 10% oil content.
• soy protein material C was used, the soy protein material aggregated and it was not possible to prepare an emulsion liquid dressing. It has been found that by using the protein ingredient of the present invention, a stable emulsified liquid dressing can be obtained without using synthetic emulsifiers, egg yolk or the like.
• Examples 7 to 8, Comparative Example 6 Study of Emulsified Liquid Dressing 2 Based on the formulation in Table 6, the aqueous phase was placed in a 500 mL beaker and emulsified using a homomixer at 10,000 rpm for 5 minutes to prepare an emulsified liquid dressing with an oil content of 30%. The evaluation was carried out in the same manner as in Example 5. The evaluation results are shown in Table 6.
• the emulsion liquid dressings of Examples 7 and 8 passed the test because the emulsion particle size was 20 ⁇ m or less, and it was confirmed that the emulsion stability was good for the emulsion liquid dressings with an oil content of 30%.
• soy protein material C was used, the emulsion liquid dressing could not be prepared because of aggregation. It has been found that by using the protein ingredient of the present invention, a stable emulsified liquid dressing can be obtained without using synthetic emulsifiers, egg yolk or the like.
• Emulsified liquid dressing containing soy sauce According to the formulation in Table 7, after preparing the aqueous phase, rapeseed oil was added, the temperature of the prepared liquid was adjusted to 60°C, and the mixture was stirred at 3,000 rpm for 10 minutes using a HOMOGENIZING MIXER MARK II (model: MARK2.5; manufactured by Primix Corporation), and then emulsified at 18 MPa using a high-pressure homogenizer (model APV1000, manufactured by SMT Corporation) to obtain an emulsified liquid dressing containing soy sauce.
• the pH of the emulsified liquid dressing containing soy sauce was 5.4.
• the emulsion particle size (median size) of the dressing was measured using a particle size distribution analyzer ("SALD-2300", manufactured by Shimadzu Corporation) immediately after preparation and after storage at 5°C for 7 days. If the emulsion particle size was 20 ⁇ m or less in any case, it was judged to be acceptable.
• the salt equivalent of soy sauce was 16g/100g.
• the emulsion particle size of the dressings in Examples 9 and 10 was 20 ⁇ m or less, which was acceptable. It was found that by using the protein ingredient of the present invention, it is possible to obtain an emulsion liquid dressing containing soy sauce that is stable in emulsion without using synthetic emulsifiers, egg yolk, etc.
• Examples 11 to 14, Comparative Examples 7 to 8 Study of cooked rice seasonings Based on the formulations in Table 8, each raw material was placed in a 500 mL beaker and mixed and emulsified using a homomixer at 2,000 to 4,000 rpm to prepare cooked rice seasonings, which are oil-in-water emulsions.
• a commercially available emulsifier (“Ryoto Polyglycerol SWA-10D", manufactured by Mitsubishi Chemical Corporation) was used as the control.
• the water-soluble soybean polysaccharide used was "SOYAFIBE-S-LN", manufactured by Fuji Oil Co., Ltd.
• the pH of the cooked rice seasonings in Examples 11 to 14 and Comparative Examples 7 to 8 was 5.0.

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• 2023
  • 2023-10-04 WO PCT/JP2023/036148 patent/WO2024075757A1/ja not_active Ceased
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