JP2008054540A - Mayonnaise-style seasoning that does not contain refined fat and egg yolk - Google Patents

Abstract

The present invention relates to a mayonnaise-like seasoning that does not contain refined oils and egg yolks and has excellent homogeneous stability even when stored for a long time without adding special water-soluble hemicellulose or hydrolyzing soy milk with protease in advance. I will provide a.
[Solution] A fermented soybean milk having a viscosity of 6.0 Pa · s or more is mixed with an aqueous seasoning liquid containing salt, vinegar and the like, homogenized, and has a pH of 3.0 to 4.7 free of purified fat and egg yolk. Get a mayonnaise-like seasoning. When blending 20-70% (w / w) soymilk fermented product and aqueous seasoning liquid with respect to the whole mayonnaise-like seasoning, a mayonnaise-like seasoning having particularly excellent homogeneity and good texture is obtained. It is done.
[Selection figure] None

Description

  The present invention relates to an improvement of a mayonnaise-like seasoning using fermented soymilk, and relates to a mayonnaise-like seasoning that does not contain refined fats and egg yolks and is excellent in homogeneous stability even after long-term storage.

In recent years, awareness of health has increased greatly with the increase of middle-aged and elderly. In particular, fats and oils cause obesity due to high calories, and egg yolks contain a large amount of cholesterol, which may cause arteriosclerosis. Has been.
On the other hand, it is conventionally known to obtain a mayonnaise-like seasoning using a fermented soymilk obtained by lactic fermentation of soymilk. In addition, in order to eliminate the disadvantage that such a seasoning tends to cause aggregation, roughness, separation, etc. under acidic conditions, a method of adding a special water-soluble hemicellulose (see, for example, Patent Document 1) or soy milk in advance with protease There is known a method (for example, see Patent Document 2) using a soymilk fermented product obtained by enzymatic degradation with lactic acid bacteria followed by lactic acid fermentation with lactic acid bacteria. However, it is a mayonnaise-style seasoning that uses fermented soymilk and does not require the above-mentioned process. It is not done.
JP 2001-29038 A JP 61-63260 A

  The present invention is a mayonnaise-like seasoning that does not contain purified oil and egg yolk and has excellent homogeneity and stability even if stored for a long time without adding special water-soluble hemicellulose or hydrolyzing soymilk with protease. It is a problem to obtain. In addition, the refined fats and oils referred to in the present invention means fats and oils separated from animal tissues or oil seeds (soybean, rapeseed, sunflower, sesame, peanuts, etc.) by extraction or extraction.

  As a result of intensive studies for solving the above problems, the present inventors have obtained a soymilk fermented product having a viscosity of 6.0 Pa · s or more when using a fermented soymilk product with salt, vinegar Homogeneous stability with long-term storage without adding special water-soluble hemicellulose or pre-hydrolyzed soymilk with protease. In addition, it was found that a mayonnaise-like seasoning containing no refined fat and egg yolk was obtained, and the present invention was completed based on these findings.

That is, the present invention relates to the following.
(1) A mayonnaise-style seasoning containing a fermented soymilk having a viscosity of 6.0 Pa · s or more and an aqueous seasoning liquid, and not containing refined fats and egg yolks.
(2) The mayonnaise-like seasoning according to (1) above, wherein the fermented soybean milk having a viscosity of 6.0 Pa · s or more is contained in an amount of 20 to 70% (w / w) of the whole mayonnaise-like seasoning.

  According to the present invention, it is possible to provide a mayonnaise-like seasoning that has the same homogenous stability and texture as mayonnaise without adding refined fats and egg yolks that are raw materials of mayonnaise but are desired to reduce their intake. Such a seasoning is expected to help prevent diseases caused by excessive intake of fats and fats and cholesterol.

  Hereinafter, embodiments of the present invention will be described in detail.

(Soy milk)
As the soymilk used for obtaining the soymilk fermented product having a viscosity of 6.0 Pa · s or more, which is used in the mayonnaise-like seasoning of the present invention, any soymilk can be used, but 3% (w / w) or more, particularly 4-16% (w / w) of soy solids and one or more sugars selected from sucrose, maltose, stachyose or raffinose at least 3% (w / w), in particular 5-15% (w / w) ) The soymilk contained is preferred.

(Lactic acid bacteria)
The soymilk fermented product having a viscosity of 6.0 Pa · s or more used in the mayonnaise-like seasoning of the present invention can be obtained, for example, by adding lactic acid bacteria to soymilk and performing lactic acid fermentation. As a lactic acid bacterium to be used, a microbial species capable of producing a large amount of substances that can contribute to viscosity such as polysaccharides by fermentation is preferable. Examples of such lactic acid bacteria include Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc citreum, Leuconostoc dextranicum, and the like. More specifically, examples include Leuconostoc pseudomesenteroides (ATCC12291), Leuconostoc citreum (NRIC 1579), and Leuconostoc paramesenteroides (NISL 7218). In addition, regarding the above bacterial species names, “NRIC” means a strain preserved by the Tokyo University of Agriculture, Department of Applied Biological Sciences, and the “NISL” means a strain preserved by the Noda Institute of Industrial Science. To do.
These lactic acid bacteria are preferable because they produce polysaccharides in the soymilk fermentation process and can stably produce fermented soymilk having a smooth creamy physical property with a viscosity of 6.0 Pa · s or more.

(Lactic acid fermentation)
A well-known method may be used for fermentation of soy milk.For example, saccharides are added to soy milk, and the above-mentioned lactic acid bacteria are added thereto for fermentation, and culture time and conditions suitable for increasing the viscosity of soy milk, for example, The method of making it ferment for 4 hours or more at 30-35 degreeC, and making it ferment while measuring the viscosity of a fermented material suitably is mentioned. In this way, a soymilk fermented product having a soymilk viscosity of 6.0 Pa · s or higher, particularly 6.0 to 20 Pa · s is obtained.

In the mayonnaise-like seasoning of the present invention, it is important to use a fermented soymilk having a viscosity of 6.0 Pa · s or more. That is, when a soymilk fermented product having a viscosity of less than 6.0 Pa · s is used, when the soymilk fermented product and an aqueous seasoning liquid are mixed, the composition (seasoning) is performed under a low pH condition of pH 4.7 or less. (Liquid) is not preferred because it has the problem of causing aggregation or separation, or causing it to easily occur. On the other hand, when using a fermented soymilk having a viscosity of 6.0 Pa · s or more, pH 4.7 or less without adding special water-soluble hemicellulose or hydrolyzing soymilk with protease. Even under low pH conditions, the composition does not agglomerate and separate, and a mayonnaise-like seasoning excellent in homogeneous stability can be obtained.
The viscosity can be measured using a known method, for example, a B-type viscometer.

  The soymilk fermented product has, for example, a creamy (smooth) texture preferable for eating as a seasoning and a refreshing sourness and a rich umami derived from soymilk. It is preferable as a raw material. Such characteristics of the fermented soymilk contribute to the rich taste and creamy (smooth) texture of the mayonnaise-like seasoning of the present invention, and high homogeneity stability that can withstand long-term storage. The mayonnaise-like seasonings in the present invention refer to seasonings having a texture, flavor and physical properties similar to mayonnaise, and various seasonings having a texture, flavor and physical properties similar to seasonings mainly made from mayonnaise.

(Aqueous seasoning liquid)
The aqueous seasoning liquid used in the present invention means any aqueous seasoning liquid, for example, brewed vinegar such as rice vinegar, grain vinegar, fruit vinegar, wine vinegar; soy sauce such as dark soy sauce, light soy sauce, white soy sauce, etc. Sweet taste seasonings such as miso and mirin-style seasonings; Liquors such as wine and sake; Organic acid solutions such as acetic acid, lactic acid, citric acid, malic acid and tartaric acid; Salt; Sodium glutamate, sodium inosinate, sodium succinate Chemical seasoning solutions such as sugar; sweetener solutions such as sugar, syrup and honey; amino acid seasonings such as clear broth and animal or plant protein hydrolysates; fermented seasonings, yeast extracts, seafood extracts, vegetable extracts, An aqueous seasoning liquid containing one or more kinds of extracts such as seaweed extract can be mentioned.

(Other raw materials)
Other raw materials include general emulsified seasonings such as mayonnaise and various emulsified liquid dressings, such as salt, sugar, miso, hot pepper, pepper, sesame paste and garlic paste, herb powder, nutmeg Sage, thyme, cinnamon, spices such as these extracts, nucleic acid seasonings, fruit juice, vegetables and fruits, seeds, etc., such as tomatoes, carrots, onions, garlic, sesame, apples, citrons, oranges, peaches, strawberries , Processed products such as pineapples, mandarin oranges and grapes (purees, pastes, pastes, shredded granules, ground products, powders, etc.). If necessary, an appropriate amount of various stabilizers and thickeners such as processed starch, agar, xanthan gum, corn starch, and pectin can be added.

(Preparation of mayonnaise-like seasoning of the present invention)
The fermented soymilk, the aqueous seasoning liquid, and other ingredients as necessary are mixed and homogenized, and the pH is adjusted to 3.0 to 4.7 using an organic acid or vinegar, and the mayonnaise-like seasoning of the present invention is used. Prepare the ingredients. In the mayonnaise-like seasoning of the present invention, it is important to adjust the pH to be 4.7 or less, and when the pH exceeds 4.7, the resulting mayonnaise-like seasoning lacks sourness and is palatable. It will be inferior.

  In addition, as a raw material of such a mayonnaise-like seasoning, 1 type or 2 types or more of various refined fats and oils, such as salad oil, corn oil, safflower oil, etc. are used conventionally, for example, 1-70%. The mayonnaise-like seasoning is characterized by not adding such refined fats and oils. That is, the present invention makes it possible to produce a mayonnaise-like seasoning that has a good texture and flavor and is excellent in homogeneous stability by using only a small amount of fat and oil derived from fermented soybean milk and / or other raw materials. The addition of refined fats and oils makes it possible to provide a mayonnaise-like seasoning free of refined fats and oils that can suppress the increase in calories and cholesterol.

(Adjustment of mayonnaise-style seasoning content)
In the mayonnaise-like seasoning of the present invention, fermented soymilk having a viscosity of 6.0 Pa · s or more can be used in a range of 5 to 75% (w / w) with respect to the total amount of the mayonnaise-like seasoning. When the amount of fermented soymilk used is very small, for example, less than 5%, it tends to be difficult to ensure homogeneous stability similar to mayonnaise without using refined fats and egg yolks. On the other hand, when the amount of fermented soymilk used exceeds 75%, the flavor of soymilk with respect to the aqueous seasoning liquid becomes thick, and the flavor of the mayonnaise-like seasoning is slightly different. On the other hand, when the amount of fermented soymilk used is in the range of 5 to 75% (w / w), it has a good flavor as a mayonnaise-like seasoning and is similar to mayonnaise without using refined oil and egg yolk. It is possible to ensure the homogeneous stability. More preferably, the amount of fermented soymilk used is 20 to 70% (w / w). In that case, the homogeneity stability at pH 4.7 or less can be improved, aggregation and separation are less likely to occur even under low pH conditions, and the blending balance with other raw materials is balanced, and the flavor is good. It is possible to obtain a mayonnaise-like seasoning having Furthermore, in the case where the amount of fermented soymilk used is 40 to 70% (w / w), the mayonnaise-like seasoning of the present invention has particularly good homogeneous stability, for example, a so-called paste such as starch. Even if the addition is reduced or omitted, it has the same viscosity as mayonnaise.

The suitable compounding ratio (%) of each raw material with respect to the total amount of the mayonnaise-like seasoning of the present invention is shown below.
Fermented soybean milk: 20-70% (w / w)
Minamata: 15-35% (w / w)
Vinegar (acetic acid 5% (w / w)): 5-10% (w / w)
Salt: 2-5% (w / w)
Starch: 0-5% (w / w)
Spice: 0.1-5% (w / w)
Purified oil and fat: not included Egg yolk: not included pH: 4.7-3.0

  Hereinafter, the present invention will be described more specifically with reference to experimental examples and examples. However, the technical scope of the present invention is not limited by these examples.

Experimental example 1
1. Preparation of soymilk fermented product with a viscosity of 6.15 Pa · s 1) Preparation of soymilk Soymilk containing 7% soybean solids containing 10% sucrose at a final concentration by adding an equal amount of 20% sucrose solution that has been filtered and filtered (Hereinafter referred to as “soy milk before fermentation”). The prepared soymilk was filled in a container such as a sterilized cup.
2) Preparation of lactic acid bacterium Lactic acid bacterium Leuconostoc paramesenteroides (NISL 7218) was prepared at 30 ° C. in a lactic acid bacterium preparation medium (1.0% soybean peptone, 0.5% yeast extract, 1.0% glucose, 0.5% sodium acetate). Cultured for 20 hours. 10 ml of the culture solution was centrifuged (3,000 g × 5 min) to recover the cells.
3) Fermentation The whole amount of the microbial cells collected above was added to the prepared soymilk and fermented in a constant temperature state at 30 ° C. for 24 hours to obtain a fermented soymilk product used in the production of the mayonnaise-like seasoning of the present invention.
2. Preparation of fermented soybean milk (comparative example) with a viscosity of 0.4 Pa · s Fermented with soy milk containing sugar in the same manner as above using Leuconostoc mesenteroides (NISL 7201), a bacterial species with low polysaccharide production in soy milk The soymilk fermented product of the comparative example was obtained.
3. Evaluation of soymilk fermented product used in the mayonnaise-like seasoning of the present invention and soymilk fermented product used in the mayonnaise-like seasoning of the comparative example The viscosity of the soymilk fermented product obtained as described above was measured using a B-type viscometer (measurement) Conditions: No. 3 rotor, 25 ° C., 12-60 rotations). As shown in Table 1, when fermented using Leuconostoc paramesenteroides (NISL 7218), fermented soymilk having a high viscosity of 6.15 Pa · s was obtained. On the other hand, when fermented using Leuconostoc mesenteroides (NISL 7201), a soymilk fermented product having a viscosity of 0.4 Pa · s was obtained, but a highly viscous soymilk like the fermented soymilk used in the present invention was obtained. A fermented product could not be obtained.

(Invention 1)
Using the fermented soybean milk having a viscosity of 6.15 Pa · s obtained in Experimental Example 1, raw materials were mixed at the following blending ratio to obtain a mayonnaise-like seasoning (present invention 1).
<Combination ratio>
Ingredients Formula 1 Formula 2 Formula 3 Formula 4 Formula 5
Fermented soymilk 40 70 100 120 140
Vinegar 20 20 20 20 20
Water 140 110 80 60 40
Note 1: Apple vinegar with 5% (w / w) acetic acid concentration is used as vinegar (aqueous seasoning liquid).
Note 2: The compounding amount is described in g.

(Comparative Example 1)
For comparison, in the method of Example 1 above, instead of using “fermented soymilk with a viscosity of 6.15 Pa · s”, the “fermented soymilk with a viscosity of 0.4 Pa · s” obtained in the comparative example of Experimental Example 1 was used. A mayonnaise-like seasoning (Comparative Example 1) was obtained in exactly the same manner except that the product was used.

(Control 1)
In addition, as a control, instead of using the “fermented soymilk with a viscosity of 6.15 Pa · s” in the method of Example 1, the same procedure as in Example 1 was used except that the “pre-fermented soymilk” was used. A mayonnaise-like seasoning (Control 1) was obtained.

10 ml each of the above-mentioned present invention 1, comparative example 1 and control 1 mayonnaise-like seasonings were collected, put into a 15 ml test tube for centrifugation, centrifuged at 1,000 rpm at 5 ° C. for 20 minutes, and then separated. Was visually observed, and the liquid amount of the separated transparent upper layer was measured.
Further, the amount of the non-transparent portion other than the upper layer (including a precipitate, a fluffy intermediate layer, and a liquid portion similar to the emulsified state before centrifugation) was measured as the lower layer.
The ratio of the upper layer (x%) and the ratio of the lower layer ((100-x)%) to the whole mayonnaise-like seasoning were calculated and used as a measure of the separation state (emulsification stability).
Tables 2 to 6 show the results of evaluation of emulsion stability by centrifugation and stationary storage.

From the results in Tables 2 to 5, the mayonnaise-style seasoning (category of Comparative Example 1) using a soymilk fermented product having a viscosity of 0.4 Pa · s and the untreated “soymilk” not treated with lactic acid fermentation It can be seen that the seasonings (control 1 category) have the disadvantage that solid-liquid separation is observed. On the other hand, the mayonnaise-style seasoning using a soymilk fermented product having a viscosity of 6.0 Pa · s or higher does not cause any solid-liquid separation in any of Formulations 1 to 5, and the homogeneity stability is very high in all cases. I understand that.
Furthermore, when the separated test state was confirmed after standing this test tube vertically after standing at room temperature for 7 days, the separation state was confirmed. In the invention, almost no progress of separation was confirmed, and good homogeneous stability was maintained. In the control, since a precipitate was sufficiently formed at the first centrifugation stage, the progress of separation due to subsequent storage was hardly observed.
From the above results, when preparing a mayonnaise-like seasoning by mixing a soymilk fermented product of 6.0 Pa · s or more with an aqueous seasoning liquid, aggregation and separation may occur even under low pH conditions of pH 4.7 or lower. It can be seen that a mayonnaise-like seasoning that does not occur and has excellent homogeneous stability can be obtained.

(Invention 2)
Blending ratio Soymilk fermented product with a viscosity of 6.15 Pa · s: 300 g
Minamata: 230g
Salt: 34g
Apple cider vinegar (acetic acid 5% (w / w)): 80ml
Processed starch: 28g
Fermented wheat seasoning (powder): 10g
Spice (Mustard): 2g
Yellow element (coloring agent): 0.5 g
Water: Added so that the total volume is 1000 ml. Total value: 1000 ml
Each raw material was mixed and homogenized at the above blending ratio to produce a mayonnaise-style seasoning (Invention 2) having a pH of 4.3.
The obtained mayonnaise-like seasoning showed good homogeneous stability, the texture was smooth and the mayonnaise flavor was also good. Further, even when this mayonnaise-like seasoning was put in a 200 ml glass sealed container and allowed to stand at room temperature for 4 months, no separation was observed and the homogeneity was maintained.

(Comparative Example 2)
For comparison, in the preparation of the mayonnaise-style seasoning of Example 2, instead of using “300 g of fermented soymilk with a viscosity of 6.15 Pa · s”, the “viscosity of 0.4 Pa · s obtained in Experimental Example 1 above” was used. The mayonnaise-like seasoning of Comparative Example 2 was obtained in exactly the same manner except that 300 g of the soymilk fermented product was used. The obtained mayonnaise-like seasoning was not homogeneous and had a rough texture as compared with the present invention 2, and the flavor as a mayonnaise-like seasoning was slightly inferior.

(Invention 3)
Blending ratio Soymilk fermented product with a viscosity of 6.15 Pa · s: 500 g
Minamata: 230g
Salt: 34g
Apple cider vinegar (acetic acid 5% (w / w)): 80ml
Fermented wheat seasoning (powder): 10g
Spice (Mustard): 2g
Yellow element (coloring agent): 0.5 g
Water: Added so that the total volume is 1000 ml. Total value: 1000 ml
Each raw material was mixed and homogenized at the above blending ratio to produce a mayonnaise-like seasoning (Invention 3) having a pH of 4.3.
The obtained mayonnaise-like seasoning showed good homogeneous stability, the texture was smooth and the mayonnaise flavor was also good. Further, even when this mayonnaise-like seasoning was put in a 200 ml glass sealed container and allowed to stand at room temperature for 4 months, no separation was observed and the homogeneity was maintained.

(Comparative Example 3)
For comparison, in the preparation of the mayonnaise-like seasoning of Example 3, instead of using “500 g of soymilk fermented product with a viscosity of 6.15 Pa · s”, the “viscosity of 0.4 Pa · s obtained in Experimental Example 1 above” was used. The mayonnaise-like seasoning of Comparative Example 2 was obtained in the same manner except that 500 g of soymilk fermented product was used. The obtained mayonnaise-like seasoning was not homogeneous and rough to the touch as compared with the invention 3, and the flavor as a mayonnaise-like seasoning was slightly inferior.

Claims (2)

  A mayonnaise-like seasoning containing a fermented soymilk having a viscosity of 6.0 Pa · s or more and an aqueous seasoning liquid, and containing no refined fat or egg yolk. The mayonnaise-like seasoning according to claim 1, comprising 20 to 70% (w / w) of a soymilk fermented product having a viscosity of 6.0 Pa · s or more with respect to the whole mayonnaise-like seasoning.