JPS639822B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing dressings, and more specifically, to a novel method for producing emulsified dressings from soybeans and soybean proteins that have particularly excellent heat stability by performing a forced dispersion homogeneous emulsification process during emulsification. It is something. In general, dressings such as mayonnaise, salad dressings, and spread dressings use refined edible oil, vinegar, egg yolk, and egg protein as basic ingredients, and use the emulsifying power of the egg yolk to emulsify a large amount of oil. It is manufactured by However, since egg yolk is easily unstable when heated, contains high cholesterol, and is relatively expensive as a protein raw material, many studies have been conducted to replace it with milk protein or soy protein to emulsify it. Because oils and fats are emulsified with emulsifiers, preparation procedures, and emulsification conditions are insufficient in terms of heat resistance, in either case, the oil separates when heated or frozen, making them unusable. For this reason, it has been considered that they cannot be satisfactorily used in the production of foods that require heating, such as retort heat-cooked processed foods. The present inventor conducted research in an effort to eliminate the drawbacks of conventional dressings that are sensitive to heat and to obtain dressings that are stable to heat. As a result, the emulsion stability of dressings is determined by the formulation procedure and emulsification conditions. Also, I learned that products using soy protein or soy milk containing it are good and can improve heat stability.
When producing dressings, vinegar, seasonings, spices, acid-resistant and salt-resistant emulsion stabilizers, etc. are added to soy milk or soy protein solution to form an aqueous phase, and this aqueous phase is homogenized using a homogenizer at a pressure of 50 to 400 kg/kg. The problem was solved by forced dispersion type homogeneous emulsification treatment under cm ² conditions. That is, conventionally, when producing emulsified dressings such as mayonnaise, oils and fats are gradually added to an aqueous phase, which is a mixture of raw materials other than oils and fats, using a homomixer,
It is common to perform preliminary emulsification by shear mixing using a mixer such as a cake mixer, colloid mill, or micro-refiner, and then final emulsification using a colloid mill. At this time, the aqueous phase must be in a smooth and stable liquid state in advance. However, this method uses soy protein and soy milk as raw materials,
When dressings are produced, soybean protein and soymilk tend to coagulate and precipitate significantly due to the strong acidity of vinegar, and tend to become gritty, and the resulting emulsified dressing lacks smoothness and heat resistance.
Therefore, in the present invention, the aqueous phase is mixed by forced dispersion using a homogenizer, and by finishing the aqueous phase with a homogeneous emulsification, a very smooth and stable aqueous phase is obtained. The present invention aims to solve the conventional drawbacks and provide an emulsified dressing with excellent heat stability.
The forced dispersion type homogeneous emulsification treatment in the present invention refers to a treatment in which the liquid phase is forcibly dispersed and homogeneously emulsified when the liquid phase is treated with a homogenizer (homogeneous emulsifier). When carrying out the process, the aqueous extract obtained by grinding whole soybeans, peeled soybeans, and soaked and absorbed materials thereof, the powder of the above aqueous extract, the powder reduced to a liquid state (this is used as soy milk), or the concentrated soybean. It may be soy protein, isolated soy protein (hereinafter referred to as soy protein), powdered soy protein reduced to liquid form, or soy milk or soy protein further treated with enzymes or microorganisms. . To make a mayonnaise-like product with high heat resistance, a solution of soymilk and soybean protein is usually prepared so that the protein concentration at the time of product completion is approximately 0.5 to 5% (preferably 1 to 3%). On the other hand, rice vinegar in an amount that makes the final acidity of the finished product approximately 0.5 to 3 (preferably 0.8 to 2);
Apple vinegar, wine vinegar, synthetic vinegar, or brewed vinegar (hereinafter referred to as table vinegar), desired amounts of seasonings such as salt, sugar, and chemical seasonings, and spices such as mustard and koshiyo, and pigments such as β-carotene. Add the desired amount, and then add xanthan gum, tragacanth gum, tamarind seeds,
The aqueous phase is prepared by adding the required amount of an acid-resistant, salt-resistant emulsion stabilizer, such as locust bean gum, pectin, CMC, alginic acid, propylene glycol ester, or starch paste. As the emulsion stabilizer to be used, any emulsion stabilizer can be used as long as it has acid resistance and salt resistance, but the heat stability varies depending on the type, and xanthan gum is preferable. To explain this with an experimental example, 400 parts of aqueous phase preparation,
Composition of 600 parts of oil phase, 1.5% protein, strong dispersion type homogenization finishing of water phase, homogenizer pressure 200Kg/cm ² ,
In O/W type emulsification finishing of water phase and oil phase, the colloid mill clearance is 10/1000 and the finished viscosity is about 50,000 cp.
Add the emulsion stabilizer shown in the table below and heat at 80℃ to 120℃.
As a result of testing the heat resistance by heating for 10 minutes, the results shown in Table 1 were obtained. However, in the table, ◎Best, ○Good, △Slightly good, ×Poor, ×
×Indicates the worst condition.

[Table] As is clear from the above table, the stability differs slightly depending on the type of acid-resistant and salt-resistant emulsion stabilizer, and xanthan gum has the highest stability, but it should be selected as appropriate depending on the purpose of use, taking into account the interaction with cooking ingredients and taste. Must. At the same time, tests were also conducted on commercially available mayonnaise A and B, but it was found that the heat resistance was extremely low since the fats and oils were easily separated by heating. In the present invention, the aqueous phase prepared as described above is uniformly emulsified by forced dispersion mixing using a homogenizer. At this time, the processing pressure of the homogenizer is extremely important. aqueous phase preparation
In preparing an emulsion dressing with 0.3% xanthan gum under the conditions of 400 parts of fat, 600 parts of fat, and 1.5% protein, the results of testing the effect of forced dispersion treatment of the aqueous phase on the emulsion stability of emulsified dressings were presented in the second study.
Shown in the table.

[Table] However, emulsion stability is ◎best, 〇good, △fairly good,
Indicates ×defective, ××most defective. As is clear from Table 2, when the processing pressure is less than 50 kg/cm ² , the heat resistance is poor, the finish is insufficient, and the finished product becomes greasy, so it cannot be used. It can also be understood from this that the conventional mixing method has poor heat resistance. However, if it is higher than 400 Kg/cm ² , the dispersion is too strong, the aqueous phase itself lacks stability, and the finished product has a watery, sour or salty taste, so it cannot be used. Therefore, the homogenization pressure is 50 to 400Kg/
cm ² range, particularly preferably 150 to 300 Kg/cm ²
is commonly used. Although there are no particular temperature requirements for the above-mentioned mixing, it is preferable to work at a temperature of 40° C. or below and around 0° C., taking into account the scattering of aromas such as perfumes. The aqueous phase preparation liquid prepared above is mixed with edible fats and oils to make an emulsified dressing, but this mixture is usually made by adding refined cottonseed oil, soybean oil, safflower oil, etc. to 15 to 70 parts of the aqueous phase preparation liquid. Gradually add the oil phase so that the combined total of both phases is 100 parts, stirring with a mixer such as a vacuum mixer, and prepare the preliminary emulsion with a colloid mill or the like to obtain a finished product. As described above, in the present invention, the aqueous phase is homogenized at a pressure of 50 to 400.
The product is characterized by forced dispersion type homogeneous emulsification treatment at kg/cm ² and has excellent heat stability that cannot be expected with conventional methods. Since the emulsified dressings obtained according to the present invention have heat resistance, it is a truly significant invention that provides a new dressing application for heat-processed foods containing these dressings. Examples of the present invention will be shown below. Example 1 Dehulled soybeans were boiled in boiling water at 98°C for 3 minutes and extracted with abrasive extraction with boiling water at 80°C to remove okara to obtain soymilk (4.5% protein) with no soybean odor. 220 parts of soy milk,
50 parts of vinegar (acidity 10%), 20 parts of table salt, 5 parts of sugar, 0.2 parts of mustard oil, and a small amount of xanthan gum, chemical seasonings, spices, and yellow natural pigment were mixed and water was added to make a total volume of 300 parts. Mix and dissolve well using a vacuum mixer, then use a homogenizer (GAULIN
15M8PA ((Laboratory Homogenizer))
A forced dispersion homogeneous emulsification was carried out under a homogenization pressure of 200 kg/cm ² to obtain a very smooth, stable, and slightly paste-like aqueous phase preparation. Next, add cottonseed salad oil to 300 parts of the aqueous phase preparation solution.
Gradually add 700 parts and mix thoroughly with a vacuum mixer to pre-emulsify, then add 700 parts of
The final emulsification treatment was carried out using a 10-inch colloid mill. The obtained vegetable dressing-like emulsified food is
It is very smooth without being oily or watery, has excellent emulsion stability and heat resistance, and has good physical properties and flavor exactly like that of mayonnaise. Viscometer, No. 4 rotor, 6 rpm,
20℃). Example 2 In preparing the aqueous phase in Example 1, soy milk was
320 parts, the total amount was 400 parts, and a homogenized emulsion was finished using a homogenizer (same as in Example 1). To 400 parts of this aqueous phase preparation, 600 parts of cottonseed salad oil was emulsified in the same manner as in Example 1, resulting in 60% oil, 1.5% protein,
A mayonnaise-like emulsified food with a viscosity of 50,000 cp was obtained. The emulsification of this emulsified food did not break when heated at 120°C for 20 minutes. Example 3 In preparing the aqueous phase in Example 1, soy milk was
450 parts, the total amount was 550 parts, and a homogenized emulsion was finished using a homogenizer (same as in Example 1). To 550 parts of this aqueous phase preparation, 450 parts of cottonseed salad oil was emulsified in the same manner as in Example 1, resulting in 45% oil, 2.0% protein,
A salad dressing-like emulsified food with a viscosity of 54,000 cp was obtained. Even when this emulsified food was heated at 120°C for 20 minutes, no oil separation was observed. Example 4 400 parts of soy milk, 50 parts of vinegar (10% acidity), 15 parts of salt,
Mix 50 parts of sugar, 8 parts of mustard powder, xanthan gum, chemical seasonings, spices, and a small amount of yellow natural pigment, add water to make a total volume of 550 parts, and use a homogenizer (same as Example 1) to make a homogeneous emulsion. did. To 550 parts of this aqueous phase adjustment liquid, 150 parts of butter and 300 parts of cottonseed salad oil were emulsified in the same manner as in Example 1, resulting in a mustard butter-flavored spread with 45% oil, 1.8% protein, and a viscosity of 56,000 cp. An emulsified food in the form of a dressing was obtained. This emulsified food had high emulsion stability and excellent heating stability. Example 5 In Examples 1 to 4, isolated soy protein powder (85% protein) was used instead of soy milk, and the final protein concentration of the finished product was 0.8% in Example 1 and 1.2 in Example 2.
%, added to 1.5% in Examples 3 and 4,
A very smooth aqueous phase liquid was prepared by homogenizing the mixture using a homogenizer (same as in Example 1), and the oil was emulsified to obtain emulsified foods in the form of mayonnaise, salad dressing, and spread. The heat resistance of the obtained emulsified food was similar to that of Example 2, but the viscosity and hardness were slightly higher than those using soy milk, but the texture and flavor were good with almost no difference. .

Claims (1)

[Claims] 1. Soy milk or soy protein, vinegar, seasonings, spices,
Acid- and salt-resistant emulsion stabilizers, etc. are added to form an aqueous phase, and when edible oils and fats are emulsified into this to produce dressings, the aqueous phase is homogenized using a homogenizer at a pressure of 50 to 400 Kg/cm ² for forced dispersion homogeneous emulsification. 1. A method for producing heat-resistant and freeze-resistant emulsified dressings, which comprises: