JPH0795929B2 - Emulsified seasoning - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an emulsified seasoning prepared by adding a novel soybean milk, which has an astringent taste unique to soybeans, a soybean odor,
By using a novel soybean milk which is highly suitable as a seasoning raw material in which blue odor, return odor and the like are suppressed, a good flavor is provided and an emulsified seasoning with little flavor deterioration during storage is provided.

[0002]

2. Description of the Related Art It is widely known that soybeans have a high nutritional value, and many processed soybean foods have been devised since ancient times, and the fields of use thereof are widespread. The field of emulsified seasonings is no exception, and in recent years, many emulsified seasonings using enzyme-treated soybean protein, fermented soybean milk, etc. have been proposed (JP-A-57-16674, JP-A-59-55166).
Issue Bulletin).

However, while all of the emulsified seasonings to which these soybean-related materials are added pay a certain attention to the texture and emulsion stability, the soybean processing method mainly aimed at improving the flavor is Satisfactory research has not been done, it has astringent taste, soybean odor, blue odor, etc. peculiar to soybean, and the deterioration of flavor during storage (soybean return odor) is serious, so it is not said to be suitable for everyone. It was a wish. That is, the astringency, soybean odor, blue odor, return odor, etc. peculiar to soybeans give rise to a serious obstacle in flavoring the emulsified seasoning due to its off taste and offensive odor.

[0004]

In view of the present circumstances, the present inventors have conducted intensive studies to develop an emulsified seasoning using soymilk having an excellent flavor, and as a result, completed the present invention. That is,
An object of the present invention is to substantially improve the quality of soymilk as a raw material component of an emulsified seasoning, and to provide an emulsified seasoning having a good flavor obtained by blending the soymilk with less deterioration in flavor during storage. It is in.

[0005]

Means for Solving the Problems The present inventors have examined problems such as astringency peculiar to soybean, bean odor, green odor, and returning odor, which are particularly problematic in the use of soy milk as an emulsified seasoning, Known methods such as simply grinding soybean under high-temperature conditions, grinding under anoxic conditions, or utilizing lipoxygenase-deficient soybeans produce soybean peculiar soybean odor, green odor, and return odor. It was concluded that there was some effect on suppression, but no significant effect on astringency.

[0006] Based on this, the present inventors further conducted research on improving the flavor of soybean milk with the aim of suppressing the astringency derived from soybeans, and as a result, added fumaric acid or a salt thereof to grind soybeans. By the extraction treatment, (1) the astringency of soy milk can be remarkably suppressed. (2) If combined with one or more methods selected from the group consisting of milling / extracting under high temperature conditions, milling / extracting under anoxic conditions, and utilization of lipoxygenase-deficient soybeans, further beans can be obtained. It is possible to suppress odor, blue odor, return odor, and the like. I found that. The present invention was completed based on such findings, and relates to an emulsified seasoning prepared by adding fumaric acid or a salt thereof, and blending soybean milk obtained by grinding and extracting soybean. Incidentally, the emulsified seasoning in the present invention, mayonnaise-like seasoning, emulsified dressing, etc.,
Other foods similar to these.

As the soybean used in the present invention, soybeans of any varieties can be used as long as they do not cause any inconvenience in the production of soymilk. In the production of soybean milk using such soybeans, fumaric acid or a salt thereof is added and soybeans are ground and extracted. Fumaric acid or its salt may be added at any time during the grinding / extraction process,
For example, pre-added to warm water or water used for grinding,
Alternatively, it can be added to go during grinding. The addition amount is
0.5 to 3.0%, preferably 1.
0 to 2.0%. The addition form is such that fumaric acid or a salt thereof is dissolved in a predetermined amount of water or warm water in advance, and the pH is adjusted to 6.5 to 7.
It is preferable to adjust it to 5 before adding.

In the present invention, if necessary, the following conditions are applied: (1) Grinding / extracting soybean under high temperature conditions (60 to 95 ° C.) (2) Grinding soybean under anoxic conditions -Extraction (3) It can be combined with one or more conditions selected from the group consisting of the use of soybean lacking lipoxygenase.

The soybean soybean thus obtained can be obtained as soybean milk through the separation and sterilization treatment (plate heating, direct steam heating, etc.) of okara by using a commonly known technique. It is also possible to use powdered soymilk.

The production of an emulsified seasoning using such soymilk is
Conventional methods (formulation, emulsification, filling, etc.) can be used. For example, soy milk is mixed with vinegar, fruit juice, ingredients, taste substances, flavoring agents, spices, seasonings, coloring agents, emulsifiers, stabilizers, etc., and if necessary, thickeners, modified starch, microcrystalline cellulose. It can be carried out by blending one or more of the above and gradually adding and emulsifying vegetable oil such as salad oil.

In the present invention, all or part of the fats and oils used can be replaced with one or more of a thickener, modified starch and microcrystalline cellulose. As such a thickener, various gums, alginates, carrageenan,
Gelatin etc., modified starch as pre-gelatinized starch, cross-linked starch etc., microcrystalline cellulose as methyl cellulose,
Examples include carboxymethyl cellulose and Avicel.

[0012]

【Example】

Example 1 3 kg of normal dehulled soybeans were ground with 5 times the weight of hot water at 80 ° C. using a homomixer. The hot water at this time was prepared by adding an aqueous solution of fumaric acid that had been neutralized with sodium hydroxide (pH 7.0) in advance, and the concentration of fumaric acid was 1.2% by weight of soybean (the same applies below). I did it. The thus-obtained Kure was treated with a homogenizer to further enhance the extraction rate, and then subjected to plate indirect sterilization (130 ° C., 20 seconds), and the okara was removed by centrifugation to obtain soy milk. This soy milk had no astringency and had excellent aroma and taste. The mixture was prepared according to the formulation shown in Table 1 by a conventional method, emulsified, and then filled in a container. The resulting mayonnaise-like seasoning is
It had a good flavor, was excellent in emulsion stability and shape retention even after being stored at 40 ° C. for 2 months, had little flavor deterioration, and had a smooth texture.

[0012]

[Table 1]

Example 2 300 kg of dehulled soybeans lacking lipoxygenases 2 and 3 and 6 times its weight of hot water at 85 ° C. were continuously added to a tank for grinding and extraction, and hydrogen carbonate was preliminarily linked with the addition of soybeans. An aqueous solution of fumaric acid neutralized with sodium (pH 7.0) (concentration of fumaric acid was 1.8% by weight based on soybean) was added. After that, Kure which was ground and extracted through a line mixer and a homogenizer was subjected to direct steam heat sterilization (140 ° C., 2 seconds) after centrifugal removal of Okara. The soybean milk thus obtained had a good taste with no astringent taste, no bean odor and no blue odor. This soy milk was prepared according to the formulation shown in Table 2, emulsified, and then filled. The obtained emulsified dressing had a good flavor, had excellent emulsion stability even after storage at 40 ° C. for 2 months, had little flavor deterioration, and had a smooth texture. .

[0015]

[Table 2]

Example 3 Commercial mayonnaise and mayonnaise-like seasoning of Example 1,
Mayonnaise-like seasoning using soybean protein obtained by subjecting normal defatted soybeans to protease treatment by a conventional method (mixing ratio is the same as in Example 1), and a part of salad oil of mayonnaise-like seasoning of Example 1 The flavor and texture of the product replaced with the microcrystalline cellulose dispersion were evaluated by a panel of 20 people after storing at 40 ° C. for 2 months. The results are shown in Table 3.

[0017]

[Table 3] Note) Seasoning (1) is soy protein powder 3.6 (wt%) obtained by protease treatment of defatted soybean and water.
It is a mayonnaise-like seasoning in which the amount of soy milk is replaced. The seasoning (2) is a mayonnaise-like seasoning obtained by replacing 1/2 amount of the salad oil of the seasoning of Example 1 with a microcrystalline cellulose dispersion liquid (“Avicel” manufactured by Asahi Kasei Co., Ltd.) having a solid content of 15%. . For the evaluation, a commercially available mayonnaise was set as 3 points and a score was given on a scale of 5 points, and the average point was shown. 5 points: It has the best texture or flavor and can be eaten deliciously. 4 points: It has a good texture or flavor and can be eaten deliciously. 3 points: Can be eaten deliciously without any problem in texture or flavor. 2 points: The texture or flavor is slightly deteriorated, but it can be eaten without any problems. 1 point: The texture or flavor is clearly deteriorated and is not suitable as a product.

[0018]

INDUSTRIAL APPLICABILITY The present invention provides an epoch-making improvement in the flavor of an emulsified seasoning produced using a soybean-related material. The emulsified seasoning thus obtained does not have astringency, soybean odor, blue odor, etc. derived from soybeans, has excellent flavor, and has little flavor deterioration during storage, emulsion stability, and food. It has an excellent feeling.

Claims (4)

[Claims] 1. An emulsified seasoning containing fumaric acid or a salt thereof, and soybean milk obtained by grinding and extracting soybeans. 2. The emulsified seasoning according to claim 1, wherein the soybean is lipoxygenase-deficient soybean. 3. The emulsified seasoning according to claim 1, wherein the grinding / extracting treatment is carried out under high temperature conditions and / or oxygen free conditions. 4. The emulsified seasoning according to any one of claims 1 to 3, wherein one or more of a thickener, a modified starch, and microcrystalline cellulose is added together with the soybean milk as an oil and fat substitute.