JPS6345790B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a method for producing an edible emulsion that can be stored at room temperature or frozen and has the property of coagulating without destroying the emulsion even when heated. Therefore, the present invention provides an extremely versatile food that can be used not only for conventional edible emulsions, such as dressings, but also for fish paste products, processed meat products, bread, confectionery, and other fields. can be obtained.

(b) Prior Art When edible emulsions such as mayonnaise are frozen or heated, the emulsification is destroyed and water and oil are easily separated. In other words, conventional mayonnaise does not have the heat resistance to withstand retort sterilization (120°C, 15 minutes), and when exposed to such processing, it causes separation and loses its commercial value. There are many things.

If it is possible to solidify the emulsion without destroying the emulsion when heated, it will lead to expanded uses such as mayonnaise, which would be extremely meaningful industrially. However, it is very difficult to solidify such edible emulsions. For example, if solid fat is used as the fat or oil, solid mayonnaise can be obtained, but the meltability in the mouth deteriorates and the flavor deteriorates significantly.

Furthermore, if the emulsification is not destroyed even by freezing, long-term storage becomes possible, which is very convenient, but no effective method for imparting such properties has been known so far.

(c) Problems to be Solved by the Invention The purpose of the present invention is to provide an edible emulsion such as mayonnaise that can be heated to have an excellent cheese-like texture without impairing its meltability or flavor, and that can be sterilized by retort. The object of the present invention is to provide an edible emulsion having high heat resistance.

(d) Means for Solving the Problems As a result of intensive research, the present inventors have discovered that the above object can be achieved by using soybean protein and thermocoagulable protein that have been subjected to a specific treatment. Ta.

The present invention was completed based on this knowledge, and in the process of manufacturing an edible emulsion consisting of oil, fat, water, and seasonings as necessary, soybean protein is denatured in advance by heating or alcohol, and then partially denatured with a proteolytic enzyme. This is a method for producing an edible emulsion characterized by adding a hydrolyzed protein and a heat-coagulated protein.

As soybean protein, any of full-fat soybean, defatted soybean, extracted soybean protein, concentrated soybean protein, and isolated soybean protein can be used. These raw materials need to be heat-denatured in advance using dry heat (pressure heating) of about 100°C or higher or moist heat of about 80°C or higher, or alcohol-denatured with alcohol, preferably aqueous ethanol. The appropriate degree of denaturation is a nitrogen solubility index (hereinafter referred to as NSI) of 40 or less, preferably 20 or less. Soybean proteins that are not denatured and products that are partially hydrolyzed using proteolytic enzymes are both less suitable for achieving the purpose of the present invention, and especially in systems that use vinegar and salt as seasonings, they are difficult to preserve. If it is frozen to -20°C or heated to 80°C or higher for solidification, the emulsification will be destroyed and the object of the present invention will not be achieved.

The above alcohol denaturation process is based on the alcohol concentration
It is preferable that the alcohol concentration is about 50 to 80%, the solvent ratio is about 5 to 20 times by weight, and the washing temperature is below the boiling point at the alcohol concentration.

Partial hydrolysis using proteolytic enzymes is performed by adding water to denatured soybean protein to disperse it, adjusting the pH, and then adding neutral or alkaline proteases such as bioplase (Nagase Sangyo Co., Ltd.), papain, and alcalase (Novo Inc.) to gently disperse the denatured soybean protein. Do this while stirring.
At this time, hydrolysis is performed at the optimal pH and temperature for the enzyme used. The degree of partial hydrolysis is such that the trichloroacetic acid solubility (hereinafter referred to as TCA solubility) is 45% or less, preferably 30% or less. If hydrolysis proceeds beyond this level, emulsification and emulsion thermal stability will deteriorate, so the enzyme is usually heated to 90°C or higher to deactivate the enzyme and stop the hydrolysis. A protein solution that has been centrifuged to remove insoluble matter if necessary can be used as is, but it is preferable to spray dry it from the viewpoint of storage stability and workability.

The amount of the partially hydrolyzed protein added is 0.5 to 10%, preferably 1 to 5% in terms of solid content. 0.5%
If it is less than 10%, the emulsion stability will be poor and the oil will separate.
If it exceeds this, it will be difficult for the oil to emulsify and the texture will become rough.

The thermocoagulable protein is preferably egg white, but is not limited thereto. It is used in the form of a powder or a concentrated solution. The amount added is calculated as solid content.
It is 0.5-20%, preferably 3-7%. If the content is less than 0.5%, the product will not solidify sufficiently when heated, and if it exceeds 20%, the heat-coagulable protein will be difficult to dissolve, resulting in a rough texture.

The oil content in the edible emulsion of the present invention is suitably 40 to 60%.

Furthermore, if desired, season with vinegar, salt, sugar, spices, etc.

The emulsification operation is performed according to a conventional method, using a homogenizer if necessary.

(e) Effects of the invention The emulsion thus obtained is fluid or paste-like as it is, but when heated,
It has the property of solidifying without breaking the emulsion. For example, oil does not separate even when heated in a retort at 120°C for 20 minutes. Due to these characteristics, the edible emulsion of the present invention can be used in foods as a heated solid state, or can be sprinkled (topping) or applied on food materials in a fluid or paste state before heating, or It can be injected into the food material through pores (injection) and then solidified by heating. You can also make it into granules and sprinkle it on salads.
It can be sliced or sheeted and used as a one-touch spread for sandwich sandwiches. Also, since it can be sterilized by retort, it has excellent storage stability.

The edible emulsion of the present invention can also be frozen for long-term storage since the emulsion is not destroyed even at temperatures as low as -20°C.

The edible emulsion of the present invention has the above characteristics and can be applied to a wide range of foods such as fish paste products, processed meat products, frozen foods, side dishes, and processed flour products.

Example 1 20 kg of defatted soybeans and 200 kg of a 60% by weight aqueous ethanol solution were washed at 50°C for 30 minutes in a closed tank. After filtering this, the cake was transferred to a vacuum dryer, dried at 70℃, and crushed to reduce moisture to 6.5% and crude protein.
Alcohol-denatured concentrated soy protein 67%, NSI 11 13.5
Got Kg.

This entire amount was added to 150 °C of warm water (60°C) in a tank with a jacket, stirred, and adjusted to pH 8.5 with sodium hydroxide. Add 50 g of the proteolytic enzyme Bioplase SP-4 (manufactured by Nagase Sangyo Co., Ltd.) to this.
After partial hydrolysis at 55°C for 60 minutes, the pH was further adjusted to 9.5 with sodium hydroxide and heated at 90°C for 15 minutes to inactivate the enzyme. The protein solution was centrifuged to remove insoluble materials, neutralized to pH 7 with hydrochloric acid, and spray-dried.
Enzymatically decomposed soybean protein with a TCA solubility of 14.5% was obtained.

2 parts of this enzymatically decomposed soy protein, 5 parts of dried egg white,
Add 2 parts of salt and 2 parts of spices to 20 parts of vinegar and water in advance.
The mixture was decomposed and dissolved in 15 parts of a mixed solution, and 54 parts of soybean salad oil was added thereto and emulsified with a homomixer to obtain a fluid edible emulsion. When this was heated at 90°C for 20 minutes, a mayonnaise-flavored solid product was obtained with no destruction of emulsification.

Example 2 15 kg of highly modified defatted soybeans with an NSI of 28 were treated with an enzyme at PH8.5 and 50°C for 120 minutes in accordance with the method of Example 1, and then the enzyme was deactivated. The protein solution from which insoluble matter had been removed was neutralized and spray-dried to obtain enzymatically decomposed soybean protein with a TCA solubility of 21%.

1 part of this enzymatically decomposed soy protein, 7 parts of dried egg white,
3 parts of cheese-flavored seasoning liquid, 2 parts of salt, and 1 part of spices were dispersed and dissolved in 30 parts of water in advance, and 56 parts of white soybean oil was added to this and emulsified with a homogenizer to obtain a fluid edible emulsion. .

When this was stored at -20°C for 3 months and then heated at 85°C for 25 minutes, a new food product with cheese-like physical properties and flavor without any destruction of emulsification was obtained.

Example 3 After dispersing isolated soy protein in water, Example 1
Enzymatically decomposed soybean protein with a TCA solubility of 10% was obtained according to the method of . This material, seasonings, and spices were dispersed and dissolved in water according to the following composition, and cottonseed oil was added dropwise to the homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., HV-M).
After emulsifying the mixture using a mold), adding vinegar and mixing, a concentrated egg white solution prepared by adding dried egg white was stirred and mixed. Pack this into a casing and heat to 85℃.
After heating for 20 minutes and cooling, a mayonnaise-like food product with a cheese-like texture was obtained. Gel strength was measured using an Instron and was 170 g/cm (8 mmφ spherical blangier, diameter 2.9 cm,
(Measured by forming a sample into a cylindrical shape with a height of 3 cm).

Composition: Soybean protein hydrolyzate 30 parts Water 400 Seasoning spices 20 Vinegar 75 Cottonseed oil 500 Dried egg white (manufactured by Kewpie Egg Co., Ltd.) 50 Example 4 Enzyme-decomposed soybeans with TCA solubility of 30% in the same manner as Example 3 Obtained protein. This, seasonings, and spices are dispersed and dissolved in water according to the following composition. Cottonseed oil is added dropwise to this and emulsified with a homomixer. Vinegar is added and mixed, then dried egg white is added and stirred thoroughly to dissolve. Vegetables, meat, and seasonings were added to this, rolled out into a thin plate, and heated at 85°C for 20 minutes to obtain a solid spread. When this was placed on bread and baked in a toaster oven, a cooked bread product with no oil separation was obtained.

Formula: 26 parts of soy protein hydrolyzate Water 400 Seasonings/Spices 30 Vinegar 60 cottonseed oil 525 Dried egg white (manufactured by Kewpie Egg Co., Ltd.) 40

Claims (1)

[Scope of Claims] 1. In the process of manufacturing an edible emulsion consisting of fats and oils, water, and seasonings as necessary, soybean protein is denatured with heat or alcohol in advance, and then partially hydrolyzed with a proteolytic enzyme, and heat coagulable. A method for producing an edible emulsion characterized by adding protein. 2. The manufacturing method according to claim 1, which uses egg white as the thermocoagulable protein.