JP2018011537A - Method for producing emulsified seasoning - Google Patents

Abstract

[PROBLEMS] To provide an oil-in-water emulsified seasoning made from vegetable proteins and fats and oils, which has a strong creamy rich taste and can stably maintain an emulsified state, and a method for producing the same. do. SOLUTION: By incorporating glutathione in the emulsification of vegetable protein and oil, the inventors can produce an oil-in-water emulsified seasoning having fine emulsified particles, which has a strong creamy richness, and further, The inventors have found that the emulsified state of the emulsified seasoning can be stably maintained, and the emulsified state of the emulsified seasoning can be stably maintained, thereby completing the present invention. [Selection figure] None

Description

  The present invention relates to an emulsified seasoning and a method for producing the same.

  In recent years, with the growing awareness of health maintenance, animal welfare, environmental protection, etc., vegetable foods have attracted attention, and there is a need for plant foods that replace animal proteins such as milk, meat, and eggs with plant proteins. It is growing.

  Patent Document 1 describes an egg substitute concentrate containing protein such as soybean protein, vegetable oil, carbohydrates and cholesterol.

  Patent Document 2 describes a method for producing an oil-in-water emulsified food using soybean protein as an emulsifier, and the oil droplet size of the oil-in-water emulsified food is 8.6 to 9.0 μm. Have been described. Patent Document 3 describes that a processed protein of grain protein is used as a protein emulsifier, and it is described that the particle size of a mayonnaise-like dressing prepared using the emulsifier is 4 μm.

  In general, emulsions that replace animal protein with vegetable protein are refreshing and have a weak body taste, and compared to emulsions such as cream made from milk and white hot water soup made from pork bone, It was known that emulsification was fragile.

Special table 2006-518201 gazette JP-A-63-79574 Japanese Patent Laid-Open No. 11-98960

  The present invention provides an emulsified seasoning that uses vegetable protein and oil as raw materials, and has an oil-in-water emulsified seasoning that has a strong creamy body and can stably maintain an emulsified state, and a method for producing the same.

  In the emulsification of vegetable protein and fats and oils, the inventors can produce an oil-in-water emulsified seasoning having a fine emulsified particle size by adding glutathione, has a strong creamy rich taste, and further adds heat. However, the present inventors have found that the emulsified state is not easily broken and the emulsified state of the emulsified seasoning can be stably maintained, and the present invention has been completed.

That is, the present invention relates to the following aspects [1] to [9].
[1] A method for producing an oil-in-water emulsified seasoning, comprising emulsifying vegetable protein and fat in the presence of glutathione.
[2] The method for producing an oil-in-water emulsion seasoning according to [1], wherein the vegetable protein is a legume protein.
[3] The method for producing an oil-in-water emulsified seasoning according to [1] or [2], which comprises 200 to 3000% by weight of fats and oils with respect to 100% by weight of vegetable protein.
[4] The method for producing an oil-in-water emulsified seasoning according to any one of [1] to [3], comprising 0.05 to 5.0% by weight of glutathione with respect to 100% by weight of vegetable protein.
[5] When the entire raw material is 100% by weight, a raw material containing 20 to 80% by weight of water, 0.5 to 25% by weight of vegetable protein, and 1 to 60% by weight of fats and oils was emulsified [1 ] The manufacturing method of the oil-in-water type emulsion seasoning in any one of [4].
[6] When the whole emulsified seasoning is 100% by weight, the water contains 20 to 80% by weight, vegetable protein 0.5 to 25% by weight and fats and oils 1 to 60% by weight. An oil-in-water emulsified seasoning containing 200 to 3000 wt% of fat and oil and 0.05 to 5.0 wt% of glutathione with respect to wt%.
[7] The oil-in-water emulsified seasoning according to [6], obtained by the production method according to any one of [1] to [5].
[8] A food containing the seasoning according to [6] or [7].
[9] A soup containing the seasoning according to [6] or [7].

  According to the present invention, an oil-in-water emulsified seasoning containing vegetable protein and fats and oils can have fine emulsified particles, and has a creamy rich taste, and the emulsified state is hardly broken even when heat is applied. Thus, an oil-in-water emulsified seasoning that can stably maintain an emulsified state and can be used as an alternative to an emulsion using animal protein such as milk and animal husbandry extract as a raw material can be provided. Moreover, the manufacturing method which can manufacture this seasoning simply can be provided.

  The plant protein described in the present invention is not particularly limited as long as it is a plant-derived protein. Bean proteins such as soybean protein and pea protein, cereal proteins such as wheat protein and rice protein, and seeds and fruits such as sesame protein A protein etc. can be illustrated and you may use combining 2 or more types of vegetable protein. Moreover, you may use the enzymatic decomposition product of a vegetable protein, a thermal decomposition product, etc.

  Fats and oils described in the present invention are not particularly limited as long as they are edible, animal fats such as pork fat, chicken oil, beef tallow, fish oil, butter, palm oil, palm kernel oil, palm oil, soybean oil, rapeseed oil, Examples include vegetable oils such as sunflower oil, corn oil, olive oil, sesame oil, rice bran oil, safflower oil, cottonseed oil, peanut oil, sesame oil, sesame oil, grape oil, and these hardened oils. You may use it in combination. Moreover, it is preferable to use solid fat that is solid at room temperature in terms of enhancing the richness. Furthermore, vegetable oils and fats are preferable for making an animal-free emulsified seasoning for vegetarians and the like.

  The glutathione described in the present invention is not particularly limited as long as the oil-in-water emulsified seasoning of the present invention is obtained, and may be oxidized or reduced, and yeast, liver, avocado, broccoli, asparagus, tomato, etc. The raw material to contain may be sufficient. Moreover, in order to make an animal-free oil-in-water emulsified seasoning for vegetarians and the like, vegetable raw materials are preferable.

  In the present invention, vegetable protein and fats and oils may be emulsified in the presence of glutathione, and preferably 20 to 80% by weight of water when the total raw material is 100% by weight. %, More preferably 30 to 60% by weight. Moreover, when the whole raw material is made into 100 weight%, it is preferable to contain vegetable protein 0.5 to 25 weight%, It is more preferable to contain 0.6 to 20 weight%, It contains 0.7 to 15 weight% Is more preferable. Moreover, when the whole raw material is 100 weight%, it is preferable to contain 1-60 weight% of fats and oils, it is more preferable to contain 2-50 weight%, and it is further more preferable to contain 5-40 weight%. Furthermore, you may add carbohydrate, salt, etc. so that the solid content of the whole raw material may become 20 to 80 weight%, More preferably, it is 30 to 75 weight%, More preferably, it is 40 to 70 weight%. Examples of the carbohydrate include starch, starch degradation products (dextrin, starch syrup, maltose, etc.), disaccharides, monosaccharides, reduced starch syrup, sugar alcohol and the like.

  The ratio of the vegetable protein and the fat / oil in the emulsification treatment is not particularly limited as long as it is a ratio that can stably maintain the emulsified state after emulsification, but the oil / fat is preferably 200 to 3000% by weight with respect to 100% by weight of the vegetable protein. More preferably, it is 300-2500 weight%.

  The ratio of the vegetable protein and glutathione in the emulsification treatment is not particularly limited as long as it is a ratio that can stably maintain the emulsified state after emulsification, but is preferably 0.05 to 5.5% with respect to 100% by weight of the vegetable protein. It is 0% by weight, more preferably 0.1 to 2.0% by weight. When using a raw material containing glutathione, it is preferable to use a raw material containing glutathione so as to include the above-mentioned ratio as glutathione.

  The emulsification treatment may be performed by a general emulsification method by mixing and homogenizing the above components. Moreover, it will not specifically limit if it has fluidity | liquidity at the time of mixing, However, In order to raise fluidity | liquidity, it is preferable to include a heating process, for example, heating temperatures, such as 40-90 degreeC and 50-80 degreeC, can be illustrated. If there are coagulum, aggregates, insoluble substances, etc. during the emulsification process, the emulsification will be affected. Therefore, the protein coagulates, aggregates, or insoluble substances during the emulsification process, when the total raw material is 100% by weight, It is preferably 20% by weight or less, more preferably 2% by weight or less, still more preferably 0.2% by weight or less, and particularly preferably not contained. The emulsification treatment can be performed using an emulsifying device, and examples thereof include a high-pressure homogenizer, a colloid mill, an ultrasonic emulsifier, a homomixer, and a homodisper, and two or more types of devices may be combined.

  By performing the emulsification treatment, the oil-in-water type emulsified seasoning of the present invention is obtained. A stable emulsified state can be maintained by emulsifying vegetable protein and fat in the presence of glutathione.

  The oil-in-water emulsified seasoning of the present invention preferably contains 20 to 80% by weight of water, more preferably 25 to 70% by weight, and more preferably 30 to 60% by weight when the entire seasoning is 100% by weight. It is more preferable that the content is%. Moreover, when the whole seasoning is made into 100 weight%, it is preferable to contain vegetable protein 0.5 to 25 weight%, It is more preferable to contain 0.6 to 20 weight%, 0.7 to 15 weight% More preferably, the content per dry matter is preferably 20% by weight or less. Moreover, when the whole seasoning is 100 weight%, it is preferable to contain 1-60 weight% of fats and oils, it is more preferable to contain 2-50 weight%, and it is further more preferable to contain 5-40 weight%. Furthermore, carbohydrates, salt, etc. may be included, and solid content of the whole seasoning becomes like this. Preferably it is 20-80 weight%, More preferably, it is 30-75 weight%, More preferably, it is 40-70 weight%. The emulsified seasoning preferably contains 200 to 3000% by weight of oil and fat, more preferably 300 to 2500% by weight with respect to 100% by weight of vegetable protein. Further, glutathione is contained in an amount of 0.05 to 5.0% by weight, more preferably 0.1 to 2.0% by weight, based on 100% by weight of the vegetable protein. The oil-in-water type emulsified seasoning of the present invention may be used as a dried product by further performing drum drying, air drying, spray drying, vacuum drying and / or freeze drying, and the like.

  The oil-in-water emulsified seasoning of the present invention is an emulsified seasoning obtained by emulsifying vegetable protein and fats and oils in the presence of glutathione, and has fine emulsified particles. The emulsified particles in the emulsified seasoning preferably have a median diameter of 2.5 μm or less, more preferably 2.0 μm or less, and even more preferably 0.05 to 1.8 μm. Further, the mode diameter is preferably 2.5 μm or less, more preferably 2.0 μm or less, and further preferably 0.05 to 1.8 μm. By having the fine emulsified particles, the creamy richness is strong and the emulsified state can be stably maintained.

  The oil-in-water type emulsified seasoning of the present invention has a low free lipid concentration and is hard to break even when subjected to heat treatment such as sterilization, for example, at 121 ° C. for 20 minutes. In addition, the color change due to the heat treatment hardly occurs, and aggregates hardly occur. The free lipid concentration after the heat treatment is preferably 0.7% or less, more preferably 0.6% or less, and further preferably 0.5% or less. It can be determined that the lower the free lipid concentration after the heat treatment, the more stable the emulsified state can be maintained.

  The oil-in-water type emulsified seasoning of the present invention is used as an alternative to replacing animal protein in the emulsion with vegetable protein, for example, as an alternative to an emulsion using animal protein such as milk or livestock extract as a raw material. it can. What is necessary is just to be able to season each food by adding to each food, and sweet taste, richness, milk flavor, etc. can be provided. The amount added to each food is not particularly limited as long as the seasoning effect can be exhibited, but is preferably 0.01 to 50%, more preferably 0.05 to 40%, and still more preferably 0.1 to 30%. The food to be added is not particularly limited, but ramen soup, pot soup, Chinese soup, stew, soups such as white sauce, milk beverages, fermented beverages, fruit juice beverages, yogurt, pudding, whipped cream, etc. Examples include confectionery.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by the following examples. In the present invention, all percentages are by weight unless otherwise specified.

[Example 1]
To 275 g of tap water, 25 g of powdered soy protein New Fuji Pro-SEH (manufactured by Fuji Oil Co., Ltd., protein content: 87%) which is soy protein as vegetable protein, reduced glutathione (Wako Pure Chemical Industries, Ltd.) as glutathione Made) 0.125 g and 100 g of Sandeck # 300 (manufactured by Sanwa Starch Co., Ltd.), which is a dextrin, were heated and dissolved at 70 ° C., and then 100 g of palm oil (manufactured by Fuji Oil Co., Ltd.) was added as an oil. The mixture was stirred and mixed at 70 ° C. for 10 minutes. Subsequently, 450 g of the oil-in-water emulsified seasoning of the product 1 was obtained by emulsifying using a high-pressure homogenizer (40 MPa).

[Example 2]
To 275 g of tap water, 25 g of powdered soybean protein New Fuji Pro-SEH which is soybean protein as vegetable protein, 0.05 g of oxidized glutathione (Example 2-1), 0.125 g (Example 2-2) or glutathione 0.25 g (Example 2-3) and 100 g of dextrin Sandeck # 300 were added and dissolved by heating at 70 ° C., and then 100 g of palm oil was added as an oil and fat, and the mixture was stirred and mixed at 70 ° C. for 10 minutes. Next, 450 g of each of the oil-in-water emulsified seasonings of Examples 2-1 to 2-3 was obtained by emulsifying using a high-pressure homogenizer (40 MPa).

[Example 3]
At each blending ratio shown in Table 2, tap water is mixed with powdery soybean protein New Fuji Pro-SEH, which is a soy protein as vegetable protein, and yeast extract, Haithion extract YH-15, which is a raw material containing glutathione (Kojin Life Co., Ltd.) Science Co., Ltd., glutathione content: 19.4%), PO-500 (manufactured by Mitsubishi Shoji Foodtech Co., Ltd.), which is salt and reduced starch syrup, was added and dissolved by heating at 95 ° C for 1 hour, and then cooled to 70 ° C. Then, palm oil was added as fat and oil, and the mixture was stirred and mixed at 70 ° C. for 10 minutes. Subsequently, the oil-in-water type emulsified seasoning of the implementation products 3-1 to 3-4 was obtained by emulsifying using a high-pressure homogenizer (40 MPa).

[Comparative Example 1]
To 275 g of tap water, 25 g of powdered soy protein New Fujipro-SEH, which is soy protein as vegetable protein, and 100 g of Sandeck # 300, which is dextrin, are heated and dissolved at 70 ° C., and then 100 g of palm oil is added as fat. The mixture was stirred and mixed at 70 ° C. for 10 minutes. Subsequently, the oil-in-water type emulsified seasoning 450g of the comparative product 1 was obtained by emulsifying using a high pressure homogenizer (40 MPa).

[Evaluation test]
About the implementation goods 1, 2-1 to 2-3 and 3-1 to 3-4 obtained by the Example, and the comparison article 1 obtained by the comparative example, a particle size distribution measuring apparatus (SALD-2200, Shimadzu Corporation) Table 1 and Table 2 show the median diameter and mode diameter of the emulsified particles.

  In addition, for the products 1, 2-1-2-3 and 3-1-3-4, and the comparative product 1, each sample diluted 10 times with hot water was evaluated for sweetness and creamy richness, The results are shown in Tables 1 and 2. The evaluation of sweetness and creamy richness was as follows: ○: “strong”, x: “weak”.

  Furthermore, as an evaluation of the emulsion stability, each of the products 1, 2-1 to 2-3 and 3-1 to 4-4 and the comparative product 1 was heat-treated at 121 ° C for 20 minutes, and then the free lipid concentration was determined. While measuring, the color tone and the presence or absence of aggregates were confirmed, and the results are shown in Tables 1 and 2. In addition, both the product and the comparative product were milky white before heating, and there was no aggregate. The free lipid concentration indicates the free lipid concentration per lipid in each measurement sample, and is obtained by adding 100 ml of hexane to 100 g of each measurement sample, shaking for 5 minutes, and collecting and distilling off the hexane layer. It was calculated from the weight of the lipid.

  From Table 1, all of the product 1 and 2-1 to 2-3 emulsified in the presence of glutathione have a strong sweetness and creamy richness, and the median diameter of the emulsified particles is 1.10 to 1.66 μm. The diameter was 0.62 to 1.74 μm. The free lipid concentration after the heat treatment was 0.32 to 0.50%, there was no change in color tone, and there was no occurrence of aggregates. On the other hand, Comparative Product 1 emulsified in the absence of glutathione had a strong sweetness but a weak creamy taste, a median diameter of 2.69 μm, and a mode diameter of 4.945 μm. Moreover, the free lipid density | concentration after heat processing was 0.73%, and it browned and the aggregate generate | occur | produced.

  Therefore, if the vegetable protein and fat are emulsified in the presence of glutathione, the oil-in-water emulsified seasoning of the present application can be produced, and the emulsified particles have a median diameter of 2.5 μm or less and a mode diameter of 2.5 μm or less. It was found that an oil-in-water emulsified seasoning with a strong body was obtained. In addition, the oil-in-water type emulsified seasoning has a high free emulsion concentration after heat treatment of less than 0.7%, almost no change in color tone, and no agglomerates. I understood.

  From Table 2, all of the products 3-1 to 3-4 obtained by emulsifying a raw material containing 575 to 2299% palm oil with respect to 100% vegetable protein have a strong sweetness and creamy rich taste, The median diameter was 0.76 to 1.75 μm, and the mode diameter was 0.62 to 1.41 μm. The free lipid concentration after the heat treatment was 0.07 to 0.24%, there was no change in color tone, and there was no occurrence of aggregates. In addition, the emulsification process was performed using the raw material containing glutathione so that glutathione might be 0.45% with respect to 100% of plant protein.

  Therefore, it was found that the oil-in-water emulsified seasoning of the present invention can be obtained by emulsifying under conditions containing 575 to 2299% of fats and oils with respect to 100% of vegetable protein in the presence of glutathione. It was also found that the oil-in-water emulsified seasoning of the present invention can be obtained using a raw material containing glutathione.

[Example 4]
Using the product 1 obtained in Example 1, ramen soup was prepared according to the formulation shown in Table 3 below.

  By using the oil-in-water emulsified seasoning of the present invention by the above blending, it became a ramen soup with a good flavor in which a creamy rich taste like milk was felt.

Claims (9)

  A method for producing an oil-in-water emulsified seasoning comprising emulsifying vegetable protein and fat in the presence of glutathione.   The method for producing an oil-in-water emulsion seasoning according to claim 1, wherein the vegetable protein is a legume protein.   The manufacturing method of the oil-in-water type emulsion seasoning of Claim 1 or 2 containing fats and oils 200-3000 weight% with respect to 100 weight% of vegetable protein.   The manufacturing method of the oil-in-water type emulsion seasoning of any one of Claims 1-3 containing glutathione 0.05-5.0 weight% with respect to 100 weight% of vegetable protein.   The raw material containing 20 to 80% by weight of water, 0.5 to 25% by weight of vegetable protein, and 1 to 60% by weight of fats and oils is emulsified when the whole raw material is 100% by weight. The manufacturing method of the oil-in-water type emulsion seasoning of any one of these.   When the whole emulsified seasoning is 100% by weight, water is contained in an amount of 20 to 80% by weight, vegetable protein is contained in an amount of 0.5 to 25% by weight, and fats and oils are contained in an amount of 1 to 60% by weight. On the other hand, an oil-in-water emulsified seasoning containing 200 to 3000% by weight of fat and oil and 0.05 to 5.0% by weight of glutathione.   The oil-in-water type emulsified seasoning of Claim 6 obtained by the manufacturing method of any one of Claims 1-5.   A food comprising the seasoning according to claim 6 or 7.   A soup comprising the seasoning according to claim 6 or 7.