Mayonnaise-type food and method for producing the same

Abstract

As a global enterprise and a leading company in natural seasonings with a history of over half a century, the applicant comprehensively utilizes advanced processing technologies for natural seasonings, such as extraction, blending, cooking, and drying technologies, and provides a manufacturing method that does not require the concentration of tofu or soy milk and a mayonnaise-like food in the production of mayonnaise-like foods using soybeans as raw materials. 【Solution】With a minimum amount of water addition, a smooth soybean paste with a solid content of 25 to 35% can be obtained from peeled whole soybeans. By using this soybean paste as a substitute for egg yolk, a mayonnaise-like food with a taste and richness comparable to mayonnaise can be obtained due to the viscosity and umami unique to soy protein. In addition, the present invention is a mayonnaise-like food with 1 / 3 to 1 / 4 of the calories compared to commercially available mayonnaise, using a minimum amount of oil without using eggs or emulsifiers.

Description

Technical Field

[0001] The present invention relates to a mayonnaise-like food produced without using egg yolk or whole egg as a raw material and a method for producing the same.

Background Art

[0002] Since eggs are highly nutritious and delicious, mayonnaise, a seasoning mainly made from eggs, is also very popular among consumers. However, as an issue of "decarbonization" to solve the problem of recent climate change, in the food and beverage industry as well, in order to solve the problem, the importance of eliminating the chicken farming industry with high production costs and environmental burdens and using plant photosynthetic products is increasing. Therefore, the development of foods that encourage people to preferentially consume soybeans, a plant cultivated all over the world, is expected.

[0003] Mayonnaise is a seasoning obtained by mixing about 60% of edible oil, about 10% of vinegar, seasonings, spices, etc. and emulsifying them with respect to about 20% of egg yolk or whole egg. It has a rich flavor and an acidity that enhances the ingredients, and is a popular seasoning among children. However, since it contains a large amount of oil, its calorie content is as high as 600 calories or more, and since it contains about 15% of egg yolk, its cholesterol content is high, there is a problem of egg allergy, and the use of egg yolk causes an economic burden.

[0004] Therefore, mayonnaise and dressings using vegetable raw materials such as soy protein or soy milk and tofu instead of egg yolk have been reported. For example, in those using concentrated soy milk as a raw material, a mayonnaise-like food (Patent Document 1), which is an edible emulsion obtained by mixing concentrated soy milk with a Brix of 20 to 40, vinegar, seasonings, spices, and an emulsifier, and vegetable oil, or a method for producing a mayonnaise-type seasoning (Patent Document 2) in which soy milk is concentrated to a solid content of 15 to 25% and homogenized, or soy protein (soy flour) is dispersed in water to a solid content of 15 to 25%, and to 70 parts by weight of these raw materials, vinegar corresponding to 0.4 to 1.8 parts by weight of acetic acid, 1 to 20 parts by weight of edible oil, 1 to 3 parts by weight of edible sugar, 1.5 to 5 parts by weight of salt, and 0.5 to 3 parts by weight of spices are added, and the whole is uniformly mixed, has been reported.

[0005] In addition, in those using soy raw materials other than soy milk, a mayonnaise-like food (Patent Document 3) containing raw yuba obtained by scooping up the film skimmed from the surface of heated soy milk and maintaining a moisture content of 30% by weight or more, edible oil, and either or both of vinegar and citrus fruit juice and seasonings, or a mayonnaise-like food (Patent Document 4) containing a bean paste obtained by disintegrating beans with a moisture content such that the moisture content ratio is 75 to 95% by weight and using the beans as a raw material has been reported. In these mayonnaise-like foods using soybeans, etc. as raw materials, those with a taste similar to mayonnaise have been obtained, but at present, seasonings having a taste and richness comparable to mayonnaise have not yet been obtained.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0007] An object of the present invention is to provide a mayonnaise-like food having a taste and richness comparable to those of mayonnaise made from eggs, which is made from soybeans, suppresses the characteristic beany smell and astringency of soybeans, and does not contain components derived from eggs, and a method for producing the same.

Means for Solving the Problems

[0008] The applicant has advanced processing technologies for natural seasonings, such as advanced extraction, blending, cooking, and drying technologies cultivated over a history of more than half a century as a leading company in natural seasonings. As a result of the inventors' intensive creative efforts by comprehensively utilizing these technologies, it has been found that by heating and grinding peeled whole soybeans, a high-solid whole soybean paste with suppressed characteristic beany smell and astringency of soybeans can be obtained without using time-consuming tofu or concentrated soy milk. When this is used as a raw material for substituting egg yolk, a mayonnaise-like food having a taste and richness comparable to those of mayonnaise is obtained, and the present invention has been completed. Since a raw material using whole peeled soybeans is used, it is excellent in both nutrition and taste, using about 90% of whole soybeans, and moreover, it is a low-calorie mayonnaise-like food with about 1 / 3 of the calories.

[0009] The present invention relates to a mayonnaise-like food according to the following (1) 、(2) or a method for producing the same according to ( 3 ). (1) The soy bean paste containing okara, in which soy beans are subjected to heating and grinding processes A mayonnaise-like food containing an emulsified mixture in which a whole peeled soybean paste having a solid content of 15 to 35% by weight, vinegar, and vegetable oil are mixed and emulsified. ( 2 ) The mayonnaise-like food according to (1) above, having a lipid content of 20% by weight or less. ( 3 ) A method for producing a mayonnaise-like food, comprising emulsifying a mixture of vinegar, vegetable oil, and water in a soybean paste obtained by heating and grinding whole peeled soybeans. with a solid content of 15 to 35% by weight

Advantages of the Invention

[0010] According to the present invention, a mayonnaise-type seasoning that can be eaten as deliciously as mayonnaise without using egg yolk, can eliminate the use of eggs with high environmental impact, and can be mass-produced at a lower manufacturing cost compared to mayonnaise production. Even for a mayonnaise-like food derived from soybeans, since the whole defatted soybeans including okara are used as raw materials, there is no need to use emulsifiers or thickening polysaccharides, and it has high nutritional value and a richness comparable to mayonnaise. Furthermore, it suppresses the beany smell and astringency peculiar to soybeans, is low in cholesterol, low in fat and low in calories, and contains vegetable protein, and is a food having many elements required for modern foods.

[0011] In the present invention, since the raw material using whole defatted soybeans is used, soybean peptides and nutrients, which are functional components contained in soybeans, can be ingested. Since all of the defatted soybeans except the skin can be used without removing okara, about 90% of the defatted soybeans can be used, which is not only highly economical, but also environmentally friendly because waste such as okara is reduced. By using a soybean paste with a high solid content, the concentration process is not required in the manufacturing method, which is highly workable and has a great economic effect.

Embodiments for Carrying Out the Invention

[0012] Generally, when producing tofu or soy milk as its raw material, unheated soybeans are soaked, water is added, and then the raw soybeans after grinding are heated, and this is squeezed to separate and remove okara. When unheated soybeans are ground, hexanal and the like, which are the elements of the soybean odor, are generated by the action of endogenous enzymes such as lipoxygenase. In the present invention, the generation of soybean odor and astringency can be suppressed by heating and grinding whole defatted soybeans.

[0013] The method for removing the seed coat from soybeans to obtain whole defatted soybeans is not particularly limited, but a method in which heated soybeans are put through a peeling machine and the skin and beans are separated by air selection is common, and soybeans that have been dehulled by other known methods can also be used. For the peeled soybeans, 1 to 3 parts by weight of water is added to 1 part by weight of the peeled soybeans so that the solid content of the final soybean paste becomes 15 to 35% by weight, and it is heated so that it can be ground. The solid content of the soybean paste is preferably 15 to 35% by weight, more preferably 25 to 35% by weight.

[0014] In the present invention, by using a soybean paste with a high solid content as a raw material, a mayonnaise-like food rich in this soybean component is imparted with richness, and due to the function of soy protein, there is no need to use emulsifiers or thickening polysaccharides. The heating is, for example, at 90°C to 100°C, and a known grinder can be used for grinding. For example, by grinding with a cutter with a blade rotating at high speed or the like, a soybean paste containing okara can be obtained.

[0015] The mayonnaise-like food of the present invention is produced by mixing and emulsifying vinegar, vegetable oil, seasonings, and spices with a soybean paste having a solid content of 15 to 35% by weight. The mayonnaise-like food includes semi-solid dressings such as mayonnaise, salad dressing, French dressing, spread, tartar sauce, etc., and emulsion liquid dressings.

[0016] In the production of ordinary mayonnaise, seasonings, spices, etc. are blended with egg yolk, or further water is added, and vegetable oil and vinegar are alternately added thereto and emulsified with a mixer, and then the oil and fat are dispersed as fine particles in the aqueous phase part with a colloid mill to form an oil-in-water type emulsion. The emulsification of the aqueous phase part and the oil phase part in the emulsification step can be carried out by a mixer, a colloid mill, a paddle mixer, a homogenizer, an agitator, or other known emulsifying means. The obtained emulsion is heat-sterilized and cooled. The conditions for heat sterilization are about 65 to 85°C for 30 to 50 minutes.

[0017] In the emulsification process of the mayonnaise-like food of the present invention, the egg yolk during the production process of ordinary mayonnaise can be replaced with soy paste. Additionally, for example, soy paste can be mixed into the water phase obtained by adding water to vinegar, seasonings, and spices, and after further mixing with vegetable oil, it can be emulsified with a homogenizer or the like and heat-sterilized to obtain a mayonnaise-like food. The mayonnaise-like food of the present invention has stable emulsification and viscosity without adding food additives such as emulsifiers and thickening polysaccharides.

[0018] Examples of vegetable oils include soybean oil, cottonseed oil, safflower oil, rapeseed oil, corn oil, olive oil, salad oil, sesame oil, peanut oil, safflower oil, palm oil, rice oil, grape oil, etc. Examples of vinegar include fruit vinegars such as rice vinegar and apple vinegar, alcohol vinegar, sake lees vinegar, black vinegar, wine vinegar, balsamic vinegar, etc. Examples of seasonings include table salt, sugar, glucose, fructose, mixed liquid sugar, sweeteners such as starch syrup, acidulants such as citric acid, fruit juices of citrus fruits, chemical seasonings, etc., and examples of spices include black pepper, white pepper, chili peppers, paprika, etc.

[0019] The mixing ratios of whole soy paste, vinegar, vegetable oil, etc. can be appropriately adjusted according to the texture, flavor, taste of the mayonnaise-like food, or the properties of the emulsion. In ordinary mayonnaise products, the fat content is as high as about 60 - 70% by weight, but the mayonnaise-like food of the present invention can be deliciously eaten even with a fat content of 15 - 25% by weight, so the fat content can be reduced to make a low-fat, low-calorie product.

[0020] The preferred formulation (% by weight) of each raw material in the production of the mayonnaise-like food of the present invention is 20 - 50% soy paste, 10 - 30% vegetable oil, and 5 - 20% vinegar. In particular, when the formulation of vegetable oil is about 30%, the calorie of the resulting mayonnaise-like food is about 200 kcal, which is reduced to about 1 / 3 of that of ordinary mayonnaise.

[0021] The mayonnaise-like food of the present invention has a high nutritional value and a richness comparable to that of mayonnaise. Nevertheless, it suppresses the beany and astringent flavors characteristic of soybeans and is low in cholesterol, low in fat, and low in calories, containing vegetable protein. Also, regarding the manufacturing process, there is no need for concentration or the like, it is highly workable, and the amount of waste such as okara is reduced, enabling manufacturing with high economic efficiency and environmental consideration.

[0022] Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited to these examples. In the examples, "%" means "% by weight".

Examples

[0023] [Example 1] [Manufacture of Soybean Paste] After washing 1000 g of peeled whole soybeans to wash away foreign matter, water was added so that the solid content of the peeled soybeans became 26%, and after further heating at 100 °C for 20 minutes, it was ground with a cutter equipped with a blade that rotates at high speed, and 3080 g of soybean paste with a solid content of 26% by weight including okara was obtained.

[0024] [Example 2] [Manufacture of Mayonnaise-Like Food] 3080 g of the soybean paste produced in Example 1, 2400 g of canola oil, 20 g of flavor oil, 330 g of sugar, 320 g of salt, 2 g of spices, 440 g of starch, 1080 g of brewed vinegar, 81 g of seasoning (amino acid), 6631 g of water, 5.8 g of pigment, and 150 g of alcohol were mixed and stirred and homogenized sufficiently to obtain a mayonnaise-like food. The nutrient composition and energy per 100 g of this mayonnaise-like food were compared with those of commercially available mayonnaise and commercially available vegetable mayonnaise seasonings. The results are shown in Table 1.

[0025]

Table 1

[0026] [Sensory Test] (Evaluation Method) Based on commercially available mayonnaise, 10 panelists conducted a sensory evaluation on the flavor and umami of the mayonnaise-like food of Example 2 and commercially available plant-based mayonnaise seasonings according to the following evaluation criteria. The panelists were not informed whether it was the mayonnaise-like food of Example 2 or the commercially available plant-based mayonnaise seasoning.

[0027] (Evaluation Criteria) The evaluation was conducted by 10 evaluators using the 5-point scale shown below, and the average value of each score was obtained for flavor and umami. · "Flavor": A well-balanced taste with a harmonious blend of sourness, saltiness, umami, and the smoothness of oil 5: Flavor equivalent to commercially available mayonnaise 4: Slightly weak 3: Weak 2: Considerably weak 1: Very weak · "Umami": The depth and richness felt when eating 5: Umami equivalent to commercially available mayonnaise 4: Slightly weak 3: Weak 2: Considerably weak 1: Very weak

[0028] The results are shown in Table 2. The mayonnaise-like food of the present invention in Example 2 had a flavor and umami closer to those of commercially available mayonnaise and was of comparable taste compared to commercially available plant-based mayonnaise-like seasonings.

[0029] [Table 2]

Claims

1. A mayonnaise-like food comprising an emulsified mixture of dehulled whole soybean paste, which is made by heating and grinding dehulled whole soybeans to produce a soybean paste containing okara and has a solid content of 15 to 35% by weight, vinegar, and vegetable oil.

2. 2. The mayonnaise-like food according to claim 1, having a lipid content of 20% by weight or less.

3. The method for producing a mayonnaise-like food comprises mixing and emulsifying vinegar, vegetable oil and water with soybean paste having a solid content of 15 to 35% by weight obtained by heating and grinding dehulled whole soybeans.

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