WO2006082640A1 - Process for producing mayonnaise-like sauce utilizing soybean and mayonnaise-like sauce utilizing soybean - Google Patents

Process for producing mayonnaise-like sauce utilizing soybean and mayonnaise-like sauce utilizing soybean 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
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Prior art keywords
soybean
mayonnaise
sauce
producing
solution
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PCT/JP2005/001598
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French (fr)
Japanese (ja)
Inventor
Ikuo Kobayashi
Koretake Tanaka
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Peace Beans Co., Ltd.
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Priority to PCT/JP2005/001598 priority Critical patent/WO2006082640A1/en
Publication of WO2006082640A1 publication Critical patent/WO2006082640A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

A mayonnaise-like sauce utilizing soybean that is enriched in vegetable fiber content. There is provided a mayonnaise-like sauce characterized by being composed of a soybean solution, the soybean solution prepared from soybean powder and water, a vegetable oil or fat, and a seasoning liquid. Further, there is provided a process for producing a mayonnaise-like sauce, characterized in that it includes the soybean solution preparation step of preparing a soybean solution from soybean powder and water; the emulsified solution preparation step of mixing the soybean solution prepared by the soybean solution preparation step with a vegetable oil or fat into an emulsified solution; and the mayonnaise-like sauce preparation step of mixing the emulsified solution prepared by the emulsified solution preparation step with a seasoning liquid into a mayonnaise-like sauce.

Description

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一 ズ風ソース  Method for producing mayonnaise-style sauce using soybean and mayonnaise-style sauce using soybean
技術分野  Technical field
[0001] 本発明は、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 ーズ風ソースに関する。  [0001] The present invention relates to a method for producing a mayonnaise-style sauce using soybeans and a mayonnaise-style sauce using soybeans.
背景技術  Background art
[0002] サラダやフライ料理等に用いられるマヨネーズ様食品やドレッシング等の食用乳化 物は、一般によく知られている。し力しながら、通常、マヨネーズやドレッシングは卵黄 を乳化剤として用いて製造されるため、卵黄に含まれるコレステロールや、卵アレル ギ一等の問題があった。  [0002] Mayonnaise-like foods and edible emulsions such as dressings used in salads and fried dishes are generally well known. However, since 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.
[0003] したがって、従来より卵黄に代えて植物性蛋白質を使用したマヨネーズゃドレツシン グの開発が試みられてきた (例えば、特許文献 1、 2参照。 )0 [0003] Therefore, development of a mayonnaise Ya Doretsushin grayed using vegetable protein in place of the conventionally yolk have been attempted (e.g., Patent Document 1, 2 reference.) 0
[0004] 特許文献 1には、濃縮豆乳を用いたマヨネーズ様食品及びその製造方法が開示さ れている。 [0004] Patent Document 1 discloses a mayonnaise-like food using concentrated soymilk and a method for producing the same.
[0005] 特許文献 2には、大豆蛋白を用いたマヨネーズ様食品の製造方法が開示されてい る。  [0005] Patent Document 2 discloses a method for producing a mayonnaise-like food using soy protein.
[0006] し力しながら上述したような従来のマヨネーズ様食品の原材料である濃縮豆乳ゃ大 豆蛋白は、その製造工程中で大豆の繊維質等を除去して作製されるため、これらを 用いて作製したマヨネーズ様食品にお ヽても大豆の繊維質が不足してしまう問題が めった。  [0006] 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.
特許文献 1：特開 2002— 34503号公報  Patent Document 1: Japanese Patent Laid-Open No. 2002-34503
特許文献 2 :特開 2001-17119号公報  Patent Document 2: JP 2001-17119 A
発明の開示  Disclosure of the invention
発明が解決しょうとする課題  Problems to be solved by the invention
[0007] 本発明は、上記の点に鑑みなされたもので、大豆を用いた植物繊維を豊富に含む マヨネーズ風ソースを提供することを目的とする。 課題を解決するための手段 [0007] 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
[0008] そこで、上記問題を解決するため、本発明は、大豆粉末と水とを用いて大豆溶液を 作製する大豆溶液作製段階と、前記大豆溶液作製段階にお!、て作製した大豆溶液 と植物性油脂とを混合し、乳化溶液を作製する乳化溶液作製段階と、前記乳化溶液 作製段階にぉ 、て作製した乳化溶液と調味液とを混合し、マヨネーズ風ソースを作 製するマヨネーズ風ソース作製段階と、を有することを特徴とする。  [0008] Therefore, in order to solve the above 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.
[0009] また、上記問題を解決するため、本発明は、大豆を用いたマヨネーズ風ソースとし てもよい。  [0009] In order to solve the above problem, the present invention may be a mayonnaise-style sauce using soybeans.
[0010] なお、大豆を用いたマヨネーズ風ソースとは、大豆を用いた半固体状ドレッシングの ことである。以下では説明の簡略ィ匕のため、半固体状ドレッシングを単にマヨネーズ 風ソースという。  [0010] The mayonnaise-style sauce using soy is a semi-solid dressing using soy. In the following, for simplicity of explanation, the semi-solid dressing is simply referred to as mayonnaise-style sauce.
発明の効果  The invention's effect
[0011] 本発明によれば、大豆を用いた植物繊維を豊富に含むマヨネーズ風ソースを提供 することができる。  [0011] According to the present invention, a mayonnaise-like sauce rich in plant fibers using soybeans can be provided.
図面の簡単な説明  Brief Description of Drawings
[0012] [図 1]マヨネーズ風ソースの作製方法の概略を説明するための図である。  FIG. 1 is a diagram for explaining an outline of a method for producing a mayonnaise-style source.
[図 2]大豆溶液の製造方法を説明するための図である。  FIG. 2 is a diagram for explaining a method for producing a soybean solution.
[図 3]調味液の製造方法を説明するための図である。  FIG. 3 is a diagram for explaining a method for producing a seasoning liquid.
発明を実施するための最良の形態  BEST MODE FOR CARRYING OUT THE INVENTION
[0013] 本発明をより詳細に説明するために、以下、図面に基づいて説明する。図 1は、マ ヨネーズ風ソースの作製方法の概略を説明するための図である。 [0013] In order to describe the present invention in more detail, it will be described below with reference to the drawings. FIG. 1 is a diagram for explaining an outline of a method for producing a mayonnaise-style source.
(マヨネーズ風ソースの作製方法）  (How to make mayonnaise style sauce)
ステップ S100において、計量したグレープシードオイルと、大豆溶液と、を、カツタ 一ミキサーを用いて混合する。混合する時間としては、 2分間を 1回行うことが好まし い。  In 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.
[0014] また、混合する割合は、グレープシードオイルと大豆溶液とが約 2対 1の重量比にな るように混合することが好ましい。より具体的には最終的に作製されるマヨネーズ風ソ ースを 100重量％とすると、グレープシードオイルと大豆溶液とを 45— 55重量％と 2 5— 35重量％の割合で混合する。なお、大豆溶液の製造方法は後述する図 2を用い て説明する。ここで、グレープシードオイルを用いている理由は、ポリフエノール、ビタ ミン E、リノール酸、ォレイン酸等が豊富で、加熱しても酸化しにくい、ノンコレステロ一 ルの植物性油脂だ力 である。 [0014] 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. .
[0015] ステップ S 100の混合の結果、乳化溶液が作製される。 [0015] As a result of the mixing in step S100, an emulsified solution is prepared.
[0016] ステップ S100に続いてステップ S110に進み、前記作製された乳化溶液と、調味 液と、を、カッターミキサーを用いて混合する。混合する時間としては、 2分間を 2回行 うことが好ましい。  [0016] Proceeding to step S110 following step S100, the prepared emulsified solution and seasoning liquid are mixed using a cutter mixer. The mixing time is preferably 2 times for 2 minutes.
[0017] また、混合する割合は、乳化溶液と調味液とが約 4対 1の重量比になるように混合 することが好ましい。より具体的には最終的に作製されるマヨネーズ風ソースを 100 重量％とすると、乳化溶液と調味液とを 83重量％と 17重量％の割合で混合する。な お、調味液の製造方法は後述する図 3を用いて説明する。  [0017] 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.
[0018] ステップ S 110の混合の結果、本発明のマヨネーズ風ソースが作製される。  [0018] As a result of the mixing in step S110, a mayonnaise-like sauce of the present invention is produced.
[0019] 以下、大豆溶液の製造方法を、図 2を用いて説明する。図 2は、大豆溶液の製造方 法を説明するための図である。  [0019] Hereinafter, a method for producing a soybean solution will be described with reference to FIG. Fig. 2 is a diagram for explaining a method for producing a soybean solution.
(大豆溶液の製造方法）  (Method for producing soybean solution)
ステップ S10において、計量した水と大豆粉末とを混合'溶解させる。なお、大豆粉 末は、予め原料大豆 (例えば、丸大豆)を粉砕し、作製しておく。原料大豆を粉砕す る手段としては、ジヱット粉砕機のような粉砕機を用いることができる。  In 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. As a means for pulverizing the raw soybean, a pulverizer such as a jet pulverizer can be used.
[0020] ここで、大豆粉末の大きさが 20 m— 60 mとなるように、原料大豆を粉砕するこ とが好ましい。大豆粉末の大きさが 60 mを超えると、最終的なマヨネーズ風ソース を作製した際にざらつき感が感じられてしまうためである。また、大豆粉末が小さいほ ど最終的なマヨネーズ風ソースを作製した際に滑らかな食感を得ることができるが、 大豆粉末の大きさを 20 mより小さくしても食感に殆ど変化が無ぐ単に原料大豆の 粉砕が困難になるためである。  [0020] Here, 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.
[0021] なお、原料大豆を粉砕する前に、原料大豆に熱処理等を施してもよ!、。熱処理等 を施すことによってリポキシゲナーゼを不活性ィ匕し、大豆特有の青臭さや不快臭の原 因となる n—へキサナールを発生しに《するためである。 [0021] 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.
[0022] 水と大豆粉末とは、 85重量％— 99重量％対 1重量％— 15重量％の割合で調整す ることが望ましい。大豆粉末が 15重量％を超えると最終的なマヨネーズ風ソースを作 製した際にざらつき感が感じられてしまうためである。更に、大豆特有の青臭さや不 快臭が強くなるためである。また、大豆粉末が 1重量％より少ないと、最終的なマヨネ ーズ風ソース中の大豆成分が少なくなつてしまい、大豆の繊維質の量も少なくなつて しまうためである。 [0022] It is desirable to adjust water and soybean powder in a ratio of 85 wt% -99 wt% to 1 wt% -15 wt%. This is because if the soybean powder exceeds 15% by weight, a rough feeling may be felt when the final mayonnaise-style sauce is produced. Furthermore, the blue odor and unpleasant odor peculiar to soybeans become stronger. Also, if the amount of soybean powder is less than 1% by weight, the amount of soybean component in the final mayonnaise-like sauce will decrease, and the amount of soybean fiber will also decrease.
[0023] ステップ S10に続いてステップ S11に進み、ステップ S10において作製された大豆 粉末と水との混合物に含まれる前記大豆粉末を膨潤させる。膨潤させることによって 加工しやすくするためである。なお、膨潤させる条件としては、 10°C以下で、少なくと も 30分間以上膨潤させることが望ましい。  [0023] Proceeding to step S11 following step S10, 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.
[0024] ステップ S 11に続 、てステップ S 12に進み、ステップ S 11にお!/ヽて膨潤させた前記 大豆粉末を含む前記混合物を加熱する。該加熱は、 95°C— 130°Cで少なくとも 5分 以上行うことが好ましい。より具体的には 96°Cで 10分加熱を行う。カロ熱することにより 、殺菌を行うと共に大豆特有の不快臭を弱くすることができる。  [0024] Following 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.
[0025] ステップ S 12〖こ続いてステップ S 13〖こ進み、ステップ S 12において加熱された前記 混合物を均質化する。具体的には、 150— 200kgZcm2の圧力をかけて均質ィ匕する 。該圧力をかけることにより、大豆繊維質を細力べすることができる。大豆繊維質を細 力べすることによって、最終的なマヨネーズ風ソースを作製した際に大豆特有の青臭 さが殆ど感じられなくなり、滑らかな触感を得ることができる。 [0025] 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.
[0026] ステップ S 13に続いてステップ S 14に進み、ステップ S 13において均質化した前記 混合物を低温 (例えば、 10°C)に冷却する。なお、冷却する手段としては、冷水チラ 一のようなチラ一を用いることができる。  [0026] Proceeding to step S14 following step S13, the mixture homogenized in step S13 is cooled to a low temperature (eg, 10 ° C). As a means for cooling, a chiller such as a cold water chiller can be used.
[0027] ステップ S 14に続 、てステップ S 15に進み、ステップ S 14にお!/、て冷却した前記混 合物を熟成させる。  [0027] Following step S14, the process proceeds to step S15, and the mixture cooled in step S14 is aged.
[0028] 図 2に示した処理を行うことによって、大豆溶液を得ることができる。なお、図 2に示 したように、豆乳や大豆蛋白質ではなぐ原料大豆の粉末を用いて大豆溶液を作製 して 、るため、該大豆溶液を用いて作製したマヨネーズ風ソースには大豆の繊維質 が豊富に含まれる。 [0028] By performing the treatment shown in FIG. 2, a soybean solution can be obtained. As shown in FIG. 2, 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.
[0029] 以下、調味液の製造方法の一例を、後述する図 3を用いて説明する。図 3は、調味 液の製造方法を説明するための図である。  [0029] Hereinafter, an example of a method for producing a seasoning liquid will be described with reference to FIG. FIG. 3 is a diagram for explaining a method for producing a seasoning liquid.
(調味液の製造方法）  (Method for producing seasoning liquid)
図 3に示されるように、調味液には、玄米黒酢と、還元麦芽糖と、味噌と、ゴマと、香 辛料と、食塩とが含まれる。  As shown in FIG. 3, the seasoning liquid contains brown rice black vinegar, reduced maltose, miso, sesame, spices, and salt.
[0030] ステップ S20において、玄米黒酢と、還元麦芽糖と、味噌と、ゴマと、香辛料と、食 塩と、を混合'溶解させる。なお、混合する割合は、最終的に作製されるマヨネーズ風 ソースを 100重量％とすると、玄米黒酢、還元麦芽糖、味噌、ゴマ、香辛料、食塩を 混合した調味液を 10— 30重量％の割合で混合する。ここで、玄米黒酢を用いている 理由は、必須アミノ酸や有機酸が豊富で、栄養及び風味が豊かなためである。  [0030] In 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. Here, the reason why brown rice black vinegar is used is that it is rich in essential amino acids and organic acids and rich in nutrition and flavor.
[0031] ステップ S20〖こ続いてステップ S21〖こ進み、ステップ S20において作製された混合 物を加熱する。該加熱は、 95°C— 130°Cで少なくとも 5分以上行うことが好ましい。よ り具体的には 96°Cで 10分加熱を行う。加熱することにより、殺菌を行う。  [0031] 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.
[0032] ステップ S21〖こ続いてステップ S22〖こ進み、ステップ S21において加熱殺菌した前 記混合物を低温 (例えば、 10°C)に冷却する。  [0032] 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).
[0033] 図 3に示した処理を行うことによって、必須アミノ酸や有機酸が豊富で、栄養及び風 味が豊カな玄米黒酢を含む調味液を得ることができる。  By performing the treatment shown in FIG. 3, 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.
[0034] 上述したような方法でマヨネーズ風ソースを作製することによって、コレステロールを 含まない食物繊維が豊富なマヨネーズ風ソースを作製することができる。また、上述 したように、卵、添加物は一切使用していないため、卵アレルギーの人でも利用する ことができる。また、上述したように植物性 100%のため、体に優しくヘルシーなマョ ネーズ風ソースを提供することができる。  [0034] By preparing a mayonnaise-like sauce by the method described above, a mayonnaise-like sauce rich in dietary fiber not containing cholesterol can be produced. In addition, as described above, since eggs and additives are not used at all, it can be used by those who are allergic to eggs. In addition, as mentioned above, because it is 100% vegetable, it can provide a mayonnaise-like sauce that is gentle on the body and healthy.

Claims

請求の範囲 The scope of the claims
[1] 大豆粉末と水とを用いて大豆溶液を作製する大豆溶液作製段階と、  [1] a soybean solution preparation stage in which a soybean solution is prepared using soybean powder and water;
前記大豆溶液作製段階にぉ ヽて作製した大豆溶液と植物性油脂とを混合し、乳化 溶液を作製する乳化溶液作製段階と、  An emulsified solution preparation step of mixing the soybean solution prepared in the soybean solution preparation step and the vegetable oil and fat to prepare an emulsified solution;
前記乳化溶液作製段階にお!ヽて作製した乳化溶液と調味液とを混合し、マヨネ一 ズ風ソースを作製するマヨネーズ風ソース作製段階と、  In the step of preparing the emulsified solution, mixing the emulsified solution prepared in advance and the seasoning liquid to prepare a mayonnaise-style sauce,
を有することを特徴とする大豆を用いたマヨネーズ風ソースの製造方法。  A method for producing a mayonnaise-style sauce using soybean, comprising:
[2] 前記大豆溶液作製段階は、  [2] The soybean solution preparation step includes:
大豆粉末と水とを混合し、溶解させる第一混合，溶解段階と、  First mixing soy powder and water, dissolving, and dissolving step;
前記第一混合'溶解段階において作製された大豆粉末と水との混合物に含まれる 前記大豆粉末を膨潤させる膨潤段階と、  A swelling step of swelling the soybean powder contained in the mixture of soybean powder and water prepared in the first mixing and dissolving step;
前記膨潤段階において膨潤させた前記大豆粉末を含む前記混合物を加熱する第 一加熱段階と、  A first heating step of heating the mixture comprising the soybean powder swollen in the swelling step;
を含むことを特徴とする請求項 1記載の大豆を用いたマヨネーズ風ソースの製造方法  A method for producing a mayonnaise-style sauce using soybean according to claim 1
[3] 前記大豆溶液作製段階は、 [3] The soybean solution preparation step includes:
前記第一加熱段階において加熱された前記混合物を均質化する均質化段階と、 前記均質化段階において均質化された前記混合物を冷却する第一冷却段階と、 前記第一冷却化段階において冷却化された前記混合物を熟成する熟成段階と、 を更に含むことを特徴とする請求項 2記載の大豆を用いたマヨネーズ風ソースの製造 方法。  A homogenization step for homogenizing the mixture heated in the first heating step; a first cooling step for cooling the mixture homogenized in the homogenization step; and a cooling in the first cooling step. The method for producing a mayonnaise-style sauce using soybean according to claim 2, further comprising: an aging step for aging the mixture.
[4] 前記調味液を作製する調味液作製段階を更に有することを特徴とする請求項 1乃 至 3何れか一項記載の大豆を用いたマヨネーズ風ソースの製造方法。  [4] The method for producing a mayonnaise-style sauce using soybean according to any one of claims 1 to 3, further comprising a seasoning preparation step for preparing the seasoning liquid.
[5] 前記調味液作製段階は、 [5] The seasoning preparation step includes
前記調味液の原材料を混合し、溶解させる第二混合'溶解段階と、  A second mixing 'dissolving step of mixing and dissolving the ingredients of the seasoning liquid;
前記第二混合'溶解段階において作製された混合物を加熱する第二加熱段階と、 前記第二加熱段階において加熱された前記混合物を冷却する第二冷却段階と、 を含むことを特徴とする請求項 4記載の大豆を用いたマヨネーズ風ソースの製造方法 A second heating step for heating the mixture prepared in the second mixing and dissolving step, and a second cooling step for cooling the mixture heated in the second heating step. 4. Method for producing mayonnaise-style sauce using soybean
[6] 前記植物性油脂は、グレープシードオイルであることを特徴とする請求項 1乃至 5何 れか一項記載の大豆を用いたマヨネーズ風ソースの製造方法。 6. The method for producing a mayonnaise-style sauce using soybean according to any one of claims 1 to 5, wherein the vegetable oil is grape seed oil.
[7] 前記調味液の原材料には玄米黒酢が含まれることを特徴とする請求項 1乃至 6何 れか一項記載の大豆を用いたマヨネーズ風ソースの製造方法。 [7] The method for producing a mayonnaise-style sauce using soybean according to any one of claims 1 to 6, wherein the raw material of the seasoning liquid contains brown rice black vinegar.
[8] 大豆粉末と水とから作製された大豆溶液と、植物性油脂と、調味液と、力 なること を特徴とする大豆を用いたマヨネーズ風ソース。 [8] A mayonnaise-style sauce using soy bean, which is made from soy bean powder and water, vegetable oil and fat, and seasoning liquid.
[9] 前記植物性油脂は、グレープシードオイルであることを特徴とする請求項 8記載の 大豆を用いたマヨネーズ風ソース。 [9] The mayonnaise-style sauce using soybean according to claim 8, wherein the vegetable oil is grape seed oil.
[10] 前記調味液の原材料には玄米黒酢が含まれることを特徴とする請求項 8又は 9記 載の大豆を用いたマヨネーズ風ソース。 [10] The mayonnaise-style sauce using soybean according to claim 8 or 9, wherein the raw material of the seasoning liquid contains brown rice black vinegar.
PCT/JP2005/001598 2005-02-03 2005-02-03 Process for producing mayonnaise-like sauce utilizing soybean and mayonnaise-like sauce utilizing soybean WO2006082640A1 (en)

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EP3639678B1 (en) 2017-08-24 2021-08-04 Mizkan Holdings Co., Ltd. Liquid or semisolid emulsion seasoning, method for manufacturing same and flavor improving method
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EP3959996A4 (en) * 2019-04-26 2022-11-09 Mizkan Holdings Co., Ltd. Emulsion composition using seed storage protein and method for producing same
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