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WO2006082640A1 - Procede de production d’une sauce de type mayonnaise a base de soja et sauce de type mayonnaise a base de soja - Google Patents

Procede de production d’une sauce de type mayonnaise a base de soja et sauce de type mayonnaise a base de soja Download PDF

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Publication number
WO2006082640A1
WO2006082640A1 PCT/JP2005/001598 JP2005001598W WO2006082640A1 WO 2006082640 A1 WO2006082640 A1 WO 2006082640A1 JP 2005001598 W JP2005001598 W JP 2005001598W WO 2006082640 A1 WO2006082640 A1 WO 2006082640A1
Authority
WO
WIPO (PCT)
Prior art keywords
soybean
mayonnaise
sauce
producing
solution
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2005/001598
Other languages
English (en)
Japanese (ja)
Inventor
Ikuo Kobayashi
Koretake Tanaka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Peace Beans Co Ltd
Original Assignee
Peace Beans Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Peace Beans Co Ltd filed Critical Peace Beans Co Ltd
Priority to PCT/JP2005/001598 priority Critical patent/WO2006082640A1/fr
Publication of WO2006082640A1 publication Critical patent/WO2006082640A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom

Definitions

  • the present invention relates to a method for producing a mayonnaise-style sauce using soybeans and a mayonnaise-style sauce using soybeans.
  • Mayonnaise-like foods and edible emulsions such as dressings used in salads and fried dishes are generally well known.
  • mayonnaise and dressing are usually produced using egg yolk as an emulsifier, there are problems such as cholesterol contained in egg yolk and egg allele.
  • Patent Document 1 discloses a mayonnaise-like food using concentrated soymilk and a method for producing the same.
  • Patent Document 2 discloses a method for producing a mayonnaise-like food using soy protein.
  • Concentrated soymilk which is a raw material for conventional mayonnaise-like foods as described above, is produced by removing soybean fiber and the like during the production process, and therefore these are used. Even the mayonnaise-like food prepared in this way had a problem of insufficient soybean fiber.
  • Patent Document 1 Japanese Patent Laid-Open No. 2002-34503
  • Patent Document 2 JP 2001-17119 A
  • the present invention has been made in view of the above points, and an object thereof is to provide a mayonnaise-like sauce containing abundant plant fibers using soybeans. Means for solving the problem
  • the present invention provides a soybean solution preparation stage in which a soybean solution is prepared using soybean powder and water, and a soybean solution prepared in the soybean solution preparation stage. Mixing vegetable oils and fats to prepare an emulsified solution, and mixing the emulsified solution and seasoning prepared in the above-mentioned emulsified solution preparing step to produce a mayonnaise-like sauce And a production stage.
  • the present invention may be a mayonnaise-style sauce using soybeans.
  • the mayonnaise-style sauce using soy is a semi-solid dressing using soy.
  • the semi-solid dressing is simply referred to as mayonnaise-style sauce.
  • a mayonnaise-like sauce rich in plant fibers using soybeans can be provided.
  • FIG. 1 is a diagram for explaining an outline of a method for producing a mayonnaise-style source.
  • FIG. 2 is a diagram for explaining a method for producing a soybean solution.
  • FIG. 3 is a diagram for explaining a method for producing a seasoning liquid.
  • FIG. 1 is a diagram for explaining an outline of a method for producing a mayonnaise-style source.
  • step S100 the weighed grape seed oil and the soybean solution are mixed using a cutter mixer.
  • the mixing time is preferably 2 minutes once.
  • the mixing ratio is preferably such that the grape seed oil and the soybean solution have a weight ratio of about 2 to 1. More specifically, the mayonnaise-style so Grape seed oil and soy solution are mixed in a proportion of 45-55 wt% and 25-35 wt%, assuming that the sauce is 100 wt%.
  • the method for producing the soybean solution will be described with reference to FIG. The reason why grape seed oil is used is the power of non-cholesterol vegetable oil that is rich in polyphenol, vitamin E, linoleic acid, oleic acid, etc., and hardly oxidizes even when heated. .
  • step S100 As a result of the mixing in step S100, an emulsified solution is prepared.
  • step S110 the prepared emulsified solution and seasoning liquid are mixed using a cutter mixer.
  • the mixing time is preferably 2 times for 2 minutes.
  • the mixing ratio is preferably such that the emulsified solution and the seasoning liquid have a weight ratio of about 4 to 1. More specifically, assuming that the final mayonnaise-like sauce is 100% by weight, the emulsified solution and the seasoning liquid are mixed at a ratio of 83% by weight and 17% by weight.
  • the method for producing the seasoning liquid will be described with reference to FIG.
  • step S110 As a result of the mixing in step S110, a mayonnaise-like sauce of the present invention is produced.
  • FIG. Fig. 2 is a diagram for explaining a method for producing a soybean solution.
  • step S10 the measured water and soybean powder are mixed and dissolved.
  • the soybean powder is prepared by pulverizing raw soybeans (for example, whole soybeans) in advance.
  • a pulverizer such as a jet pulverizer can be used.
  • the raw soybean it is preferable to grind the raw soybean so that the size of the soybean powder is 20 m to 60 m. This is because if the size of the soybean powder exceeds 60 m, a rough feeling will be felt when the final mayonnaise-style sauce is produced. In addition, the smaller the soybean powder, the smoother texture can be obtained when the final mayonnaise-style sauce is produced, but there is almost no change in the texture even if the size of the soybean powder is smaller than 20 m. This is simply because it becomes difficult to grind the raw soybeans.
  • the raw soybeans Before the raw soybeans are pulverized, the raw soybeans may be heat-treated!
  • the lipoxygenase is inactivated by heat treatment, etc., causing the blue odor and unpleasant odor that are peculiar to soybeans. This is in order to generate n-hexanal, which is the cause.
  • step S11 the soybean powder contained in the mixture of soybean powder and water prepared in step S10 is swollen. This is to make it easier to process by swelling.
  • the swelling condition is preferably 10 ° C or less and at least 30 minutes or more.
  • step S11 the process proceeds to step S12, and the mixture containing the soybean powder swelled in step S11 is heated.
  • the heating is preferably performed at 95 ° C-130 ° C for at least 5 minutes. More specifically, heating is performed at 96 ° C for 10 minutes. Caro-heat can sterilize and weaken the unpleasant odor peculiar to soybeans.
  • Step S12 is followed by step S13, and the mixture heated in step S12 is homogenized. Specifically, apply a pressure of 150-200 kgZcm 2 and homogenize. By applying the pressure, the soybean fiber can be reinforced. By vigorous soy fiber, when the final mayonnaise-like sauce is prepared, the blue odor peculiar to soybeans is hardly felt, and a smooth tactile sensation can be obtained.
  • step S14 the mixture homogenized in step S13 is cooled to a low temperature (eg, 10 ° C).
  • a chiller such as a cold water chiller can be used.
  • step S14 the process proceeds to step S15, and the mixture cooled in step S14 is aged.
  • a soybean solution By performing the treatment shown in FIG. 2, a soybean solution can be obtained.
  • a soy solution is prepared using a raw soybean powder that is not soy milk or soy protein. Therefore, in the mayonnaise-style sauce prepared using the soy solution, soy fiber Is abundant.
  • FIG. 3 is a diagram for explaining a method for producing a seasoning liquid.
  • the seasoning liquid contains brown rice black vinegar, reduced maltose, miso, sesame, spices, and salt.
  • step S20 brown rice black vinegar, reduced maltose, miso, sesame, spices and salt are mixed and dissolved.
  • the mixing ratio is 10-30% by weight of the seasoning liquid mixed with brown rice black vinegar, reduced maltose, miso, sesame seeds, spices and salt, assuming that the final mayonnaise-like sauce is 100% by weight. Mix with.
  • brown rice black vinegar is used is that it is rich in essential amino acids and organic acids and rich in nutrition and flavor.
  • Step S20 is followed by step S21, and the mixture prepared in step S20 is heated.
  • the heating is preferably performed at 95 ° C-130 ° C for at least 5 minutes. More specifically, heat at 96 ° C for 10 minutes. Sterilization is performed by heating.
  • Step S21 is followed by step S22, and the mixture sterilized by heating in step S21 is cooled to a low temperature (for example, 10 ° C).
  • a seasoning liquid containing brown rice black vinegar rich in essential amino acids and organic acids and rich in nutrition and flavor can be obtained.
  • a mayonnaise-like sauce rich in dietary fiber not containing cholesterol can be produced.
  • eggs and additives are not used at all, it can be used by those who are allergic to eggs.
  • it because it is 100% vegetable, it can provide a mayonnaise-like sauce that is gentle on the body and healthy.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)

Abstract

L’invention concerne une sauce de type mayonnaise à base de soja enrichie en fibres végétales. L’invention concerne également une sauce de type mayonnaise caractérisée en ce qu'elle est composée d'une solution de soja, la solution de soja préparée à partir de farine de soja et d’eau, une matière grasse ou une huile végétale, et un liquide d’assaisonnement. En outre, la présente invention concerne un procédé de production d’une sauce de type mayonnaise caractérisée en ce qu’il comprend l’étape de préparation de la solution de soja à partir de farine de soja et d’eau ; l’étape de préparation de la solution émulsifiée consistant à mélanger la solution de soja préparée lors de l’étape de préparation de la solution de soja avec une matière grasse ou une huile végétale en une solution émulsifiée ; et l’étape de préparation de la sauce type mayonnaise consistant à mélanger ladite solution émulsifiée préparée avec un liquide d’assaisonnement dans la sauce de type mayonnaise.
PCT/JP2005/001598 2005-02-03 2005-02-03 Procede de production d’une sauce de type mayonnaise a base de soja et sauce de type mayonnaise a base de soja Ceased WO2006082640A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/JP2005/001598 WO2006082640A1 (fr) 2005-02-03 2005-02-03 Procede de production d’une sauce de type mayonnaise a base de soja et sauce de type mayonnaise a base de soja

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2005/001598 WO2006082640A1 (fr) 2005-02-03 2005-02-03 Procede de production d’une sauce de type mayonnaise a base de soja et sauce de type mayonnaise a base de soja

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WO2006082640A1 true WO2006082640A1 (fr) 2006-08-10

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012089448A1 (fr) * 2010-12-27 2012-07-05 Unilever Nv Émulsion à phase continue aqueuse stabilisée et comestible comprenant des graines de légumineuses broyées
WO2014001030A1 (fr) * 2012-06-27 2014-01-03 Unilever N.V. Émulsion huile dans eau comestible
EP2745702A1 (fr) 2012-12-21 2014-06-25 Unilever N.V. Compositions aérées contenant de l'hydrophobine et des graines de légumineuse moulues
EP3639678B1 (fr) 2017-08-24 2021-08-04 Mizkan Holdings Co., Ltd. Assaisonnement émulsifié liquide ou semi-solide ainsi que procédé de fabrication de celui-ci, et procédé d'amélioration de saveur
EP3959996A4 (fr) * 2019-04-26 2022-11-09 Mizkan Holdings Co., Ltd. Composition d'émulsion utilisant une protéine de stockage de semences et son procédé de production
JP7419595B1 (ja) 2023-07-03 2024-01-22 キユーピー株式会社 黒酢含有酸性液状調味料の製造方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6131056A (ja) * 1984-07-25 1986-02-13 K Baiorojikaru Sci Lab:Kk ホイッピングクリームの製造方法
JPS63275A (ja) * 1986-06-20 1988-01-05 Kyowa Shokuhin:Kk 大豆粉を利用した調味料
JPH0759512A (ja) * 1993-08-20 1995-03-07 Sanei Gen F F I Inc 酸性乳飲料の製造方法
JP2002253163A (ja) * 2001-03-02 2002-09-10 Sanei Gen Ffi Inc 豆乳製品
JP2003274899A (ja) * 2002-01-15 2003-09-30 Ishiyama Miso Shoyu Kk 豆乳ドレッシング及びその製造方法
JP2003304828A (ja) * 2002-04-12 2003-10-28 House Foods Corp ごま含有乳化型調味料およびその製造方法
JP2004000041A (ja) * 2002-05-31 2004-01-08 Isyokudougensya Co Ltd 豆類ペースト及びその製造方法、並びに当該豆類ペーストを用いた加工食品
JP2004350525A (ja) * 2003-05-27 2004-12-16 Biitein Kenkyusho:Kk マヨネーズタイプの調味料及びその製造方法
JP2005073564A (ja) * 2003-08-29 2005-03-24 Peace Beans Kk 大豆を用いたマヨネーズ風ソースの製造方法及び大豆を用いたマヨネーズ風ソース

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6131056A (ja) * 1984-07-25 1986-02-13 K Baiorojikaru Sci Lab:Kk ホイッピングクリームの製造方法
JPS63275A (ja) * 1986-06-20 1988-01-05 Kyowa Shokuhin:Kk 大豆粉を利用した調味料
JPH0759512A (ja) * 1993-08-20 1995-03-07 Sanei Gen F F I Inc 酸性乳飲料の製造方法
JP2002253163A (ja) * 2001-03-02 2002-09-10 Sanei Gen Ffi Inc 豆乳製品
JP2003274899A (ja) * 2002-01-15 2003-09-30 Ishiyama Miso Shoyu Kk 豆乳ドレッシング及びその製造方法
JP2003304828A (ja) * 2002-04-12 2003-10-28 House Foods Corp ごま含有乳化型調味料およびその製造方法
JP2004000041A (ja) * 2002-05-31 2004-01-08 Isyokudougensya Co Ltd 豆類ペースト及びその製造方法、並びに当該豆類ペーストを用いた加工食品
JP2004350525A (ja) * 2003-05-27 2004-12-16 Biitein Kenkyusho:Kk マヨネーズタイプの調味料及びその製造方法
JP2005073564A (ja) * 2003-08-29 2005-03-24 Peace Beans Kk 大豆を用いたマヨネーズ風ソースの製造方法及び大豆を用いたマヨネーズ風ソース

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Title
FUKUBA H. AND KOBAYASHI A.: "Chomiryo. Koshinryo no Jiten", vol. 1ST ED., 15 July 1991, pages: 354 - 357, XP003000475 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012089448A1 (fr) * 2010-12-27 2012-07-05 Unilever Nv Émulsion à phase continue aqueuse stabilisée et comestible comprenant des graines de légumineuses broyées
US8883241B2 (en) 2010-12-27 2014-11-11 Conopco, Inc. Stabilized edible oil-in-water emulsion comprising ground, pulse seed
EA027962B1 (ru) * 2010-12-27 2017-09-29 Юнилевер Нв Стабилизированная съедобная эмульсия типа "масло в воде", содержащая измельченные зерна бобовых культур
WO2014001030A1 (fr) * 2012-06-27 2014-01-03 Unilever N.V. Émulsion huile dans eau comestible
EP2745702A1 (fr) 2012-12-21 2014-06-25 Unilever N.V. Compositions aérées contenant de l'hydrophobine et des graines de légumineuse moulues
EP3639678B1 (fr) 2017-08-24 2021-08-04 Mizkan Holdings Co., Ltd. Assaisonnement émulsifié liquide ou semi-solide ainsi que procédé de fabrication de celui-ci, et procédé d'amélioration de saveur
US11412767B2 (en) 2017-08-24 2022-08-16 Mizkan Holdings Co., Ltd. Liquid or semi-solid emulsion seasoning, method for manufacturing same and flavor improving method
EP3959996A4 (fr) * 2019-04-26 2022-11-09 Mizkan Holdings Co., Ltd. Composition d'émulsion utilisant une protéine de stockage de semences et son procédé de production
TWI853923B (zh) * 2019-04-26 2024-09-01 日商味滋康控股有限公司 使用種子儲藏蛋白之乳化組合物及其製造方法
JP7419595B1 (ja) 2023-07-03 2024-01-22 キユーピー株式会社 黒酢含有酸性液状調味料の製造方法

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