JP6913219B1 - Underwater oil-type emulsified oil and fat foods derived from fermented plant foods and their manufacturing methods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce an oil-in-water emulsified oil-and-fat food such as a concentrated sauce, sauce, whipped cream, fat spread or margarine from a fermented food made from a plant such as natto, pickles, sake lees, miso or soy sauce. To manufacture. SOLUTION: A step S2 of mixing a fermented plant food with a hydration medium and a non-roasted powder derived from beans to obtain a food hydrate, the food hydrate and the processed vegetable oil are the melting points of the processed vegetable oil, respectively. Steps S3 and S4 of heating to the above temperature, steps S5 of adding the heated vegetable processed fat and oil to the heated food hydrate and emulsifying it to obtain an oil-in-water emulsion, and the water. A method for producing an oil-in-water emulsified oil-and-fat food derived from a fermented plant food, which comprises a step S7 of cooling and solidifying the oil-type emulsion. [Selection diagram] Fig. 1

Description

The present invention relates to an oil-in-water emulsified oil-and-fat food made from fermented foods made from plants, such as natto, pickles, sake lees, miso or soy sauce.

A butter-like food made from vegetable milk such as soymilk is disclosed in Patent Document 1 below.

Japanese Unexamined Patent Publication No. 2020-120648

An embodiment of the present application is an underwater oil made from fermented foods made from plants such as natto, pickles, sake lees, miso or soy sauce, and having an appearance like a concentrated sauce, sauce, whipped cream, fat spread or margarine. The subject is to produce type emulsified oil and fat foods.

The method for producing an oil-in-water emulsified oil-and-fat food derived from a fermented plant food according to the embodiment of the present application is a step of mixing the fermented plant food with a hydration medium and a non-roasted powder derived from beans to obtain a food hydrate. The step of heating Japanese and processed vegetable fats and oils to a temperature equal to or higher than the melting point of the processed vegetable fats and oils, and adding the heated processed vegetable fats and oils to the heated food hydrate and emulsifying them in water. It is characterized by including a step of obtaining an oil-type emulsion and a step of cooling and solidifying the oil-in-water emulsion.

The "oil-in-water emulsified oil / fat food" referred to in the present application is an O / W type emulsion that exhibits a creamy or solid state at room temperature (25 ° C.), and specifically includes a concentrated sauce, sauce, and whipped cream. A fat spread or margarine-like appearance and physical property.

The term "fermented plant food" as used in the present application refers to foods generally obtained by fermenting plants, and examples thereof include natto, pickles, sake lees, miso, and soy sauce.

When the fermented plant food is a solid product, it is desirable to provide a step of pulverizing the hydrated medium and the non-roasted bean-derived flour before mixing.

The "hydration medium" referred to in the present application is a liquid containing water as a main component, and is used for facilitating the suspension of fermented plant foods into emulsions, and specifically. Is any or a mixture of two or more of water, amazake or vegetable milk. The term "vegetable milk" refers to a milky liquid derived from nuts, grains or beans, and specifically, any one of soymilk, rice milk, coconut milk, almond milk or cashew nut milk, or a mixture of two or more. Is.

The term "bean-derived non-roasted flour" as used in the present application refers to legume-derived flour that has not been roasted. Examples include dried soybeans, mung beans, mung beans, chick beans, broad beans or peanut flour, soybean flour, daifuku bean flour, mung bean flour, mung bean flour, broad bean flour or peanut flour. Bean. The "kinako" obtained by roasting soybean flour does not correspond to non-roasted legume-derived flour. Bean-derived non-roasted flour is used to emulsify fermented plant foods with processed vegetable fats and oils by the protein components contained in them. The bean-derived non-roasted flour is preferably soybean flour.

The term "vegetable processed oil" as used in the present application refers to plant-derived edible oils that are liquid at room temperature, such as soybean oil, palm oil, palm kernel oil, palm oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, and peanuts. Oil, sesame oil, flaxseed oil, olive oil, corn oil, etc. are adjusted so that they become solid at room temperature by adjusting the melting point by appropriate means (for example, hydrogenation, ester exchange, etc.). As the processed vegetable oil, soybean oil, palm oil or rapeseed oil having a melting point adjusted to around 32 ° C. is most suitable.

Further, it is desirable to further provide a step of heating and sterilizing the oil-in-water emulsion before cooling and solidifying (including creamy).

The oil-in-water emulsified oil-and-fat food derived from the fermented plant food according to the embodiment of the present application has an aqueous phase containing components derived from the fermented plant food and an oil phase composed of processed vegetable oils and fats accounting for 10 to 80% by mass of the whole. It is characterized by forming an oil-in-water emulsion. The meanings of "water-in-water emulsified fats and oils", "fermented plant foods" and "processed vegetable fats and oils" are as described above.

According to an embodiment of the present application, an oil-in-water type such as a concentrated sauce, sauce, whipped cream, fat spread or margarine is used as a raw material for fermented foods made from plants such as natto, pickles, sake lees, miso or soy sauce. It becomes possible to produce emulsified oil and fat foods. The usual fat spread or margarine is a water-in-oil emulsified oil / fat food, but the embodiment of the present application is an oil-in-water emulsified oil / fat food having the opposite emulsification type.

It is a flowchart which shows the outline of the manufacturing method of the oil-in-water emulsified oil-and-fat food derived from the fermented plant food in embodiment of this application.

Hereinafter, embodiments of the present application will be described with reference to the drawings.

FIG. 1 is a flowchart showing an outline of a method for producing an oil-in-water emulsified oil / fat food derived from a fermented plant food according to the embodiment of the present application.

The method for producing an oil-in-water emulsified oil-and-fat food derived from a fermented plant food according to the present embodiment is a step of mixing the fermented plant food with a hydration medium and a non-roasted powder derived from beans to obtain a food hydrate. The step of heating Japanese and processed vegetable fats and oils to a temperature equal to or higher than the melting point of the processed vegetable fats and oils, and adding the heated processed vegetable fats and oils to the heated food hydrate and emulsifying them in water. It includes a step of obtaining an oil-type emulsion and a step of cooling and solidifying the oil-in-water emulsion.

Examples of fermented plant foods include fermented foods made from plants such as natto, pickles, sake lees, miso or soy sauce.

The size of the natto may be large, small, or groat. In addition, the type and place of origin of the beans used as the raw material are not limited, such as yellow soybeans, green soybeans, black beans, and green soybeans.

As for pickles, if they are obtained by fermentation with fungi or yeast using vegetables as raw materials, their types and origins include kimchi, Sawaan, Nara pickles, Nuka pickles, suguki pickles, Nozawa pickles, betta pickles, Zha cai, sauerkraut, pickles, etc. Does not matter.

The miso may be rice miso, wheat miso, soybean miso, or mixed miso, regardless of the type and origin of the koji used. The soy sauce may be any kind such as dark soy sauce, light soy sauce, tamari soy sauce, re-prepared soy sauce, white soy sauce, etc., and mash before squeezing may be used.

In the production method of the present embodiment, first, when the fermented plant food contains a sufficiently large solid substance such as natto, pickles, sake lees, miso or soy sauce, the raw material is crushed as shown in S1. In the step, it is necessary to grind it into a paste or liquid before being mixed with the hydration medium in the step of S2. This raw material crushing step can be performed by, for example, a food mixer or the like, and after crushing, the hydration medium and the non-roasted powder derived from beans are directly added to the food mixer or the like and mixed to mix the raw materials shown in S2. The process can be carried out to produce food hydrates.

On the other hand, fermented plant foods such as soy sauce, which are liquid and do not need to be crushed, are left as they are without going through the step of S1. It may be added together with the roasted flour and mixed. It can be mixed with a hydration medium to make a food hydrate.

Here, the hydration medium is a liquid containing water as a main component, and is used for facilitating the suspension of fermented plant foods into emulsions, and specifically, water. , Amazake or vegetable milk, or a mixture of two or more. The term "vegetable milk" refers to a milky liquid derived from nuts, grains or beans, and specifically, any one of soymilk, rice milk, coconut milk, almond milk or cashew nut milk, or a mixture of two or more. Is.

Further, the legume-derived non-roasted powder is obtained by adding a mixture of a fermented plant food and a hydration medium as an emulsifier for stabilizing the emulsified state with the processed vegetable fat in the emulsification step of S5. As the non-roasted bean-derived flour, soybean flour, Daifuku bean flour, mung bean flour, chick bean flour, soybean flour or peanut flour can be used, but soybean flour is most preferable because it contains lecithin that promotes emulsification. ..

The food hydrate obtained in the raw material mixing step of S2 is of vegetable origin in order to facilitate the emulsification of the vegetable processed fats and oils as the oil phase to be added later in the hydrate heating step of S3 into an O / W type. It is heated to a temperature equal to or higher than the melting point of the processed oil, for example, 60 ° C.

Processed vegetable oils are plant-derived edible oils that are liquid at room temperature, such as soybean oil, palm oil, palm kernel oil, palm oil, rapeseed oil, cottonseed oil, rice bran oil, saflower oil, peanut oil, sesame oil, and flaxseed oil. , Olive oil, coconut oil, etc. are adjusted so that they become solid at room temperature by adjusting the melting point by appropriate means (for example, hydrogenation, ester exchange, etc.). As the processed vegetable oil, soybean oil, palm oil or rapeseed oil having a melting point adjusted to 30 to 40 ° C. is most suitable.

Such vegetable processed fats and oils having a melting point of, for example, about 32 ° C. are heated to a product temperature equal to or higher than the melting point of the fats and oils, for example, 60 ° C. in the fat and oil heating step of S4, and are liquefied.

The hydrate heating step of S3 and the fat and oil heating step of S4 are carried out as separate steps.

The food hydrate heated in the hydrate heating step of S3 and the vegetable processed fat and oil heated in the fat and oil heating step of S4 are subjected to an emulsification treatment in the emulsification step of S5. For example, a heated food hydrate is first placed in an emulsification tank, and then the processed vegetable fats and oils heated while stirring are gradually added so as not to mix air. At this time, the amount of food hydrate is, for example, 20% by mass or more and 90% by mass or less, preferably 40% by mass or more and 60% by mass or less, and the vegetable processed fat or oil (for example, palm oil, soybean oil or rapeseed oil) is added. ) Is preferably, for example, 10% by mass or more and 80% by mass or less, preferably 40% by mass or more and 60% by mass or less of the total amount. By this emulsification step, an oil-in-water emulsion is formed. In order to stabilize the emulsified state of the oil-in-water emulsion, the emulsification may be homogenized by a pressure emulsifier such as a food processor, a food mixer, a colloid mill, a homomixer or a homogenizer.

The oil-in-water emulsion obtained in the emulsification step of S5 is subjected to the sterilization step shown in S6, if necessary, before being solidified in the cooling step shown in S7. This sterilization step can be performed, for example, by heating the oil-in-water emulsion at 90 to 95 ° C. for about 60 seconds. Alternatively, depending on the properties of the fermented plant food as a raw material, pasteurization by heating at around 65 ° C. for about 30 minutes may be suitable. If the bacteria contained in the fermented plant food are heat-resistant bacteria such as Bacillus natto and lactic acid bacteria that form spores, the viable bacteria will remain even after this sterilization step. It should be noted that this sterilization step may be omitted when the finally obtained oil-in-water emulsified oil / fat food is eaten or used immediately after production and sterilization is not particularly required. The sterilization step can also be set after the hydrate heating step and before the emulsification step. Since almost no bacteria inhabit fats and oils, sterilization of oil-in-water emulsified foods can be practically achieved by sterilizing only food hydrates when there are no special additives in processed vegetable fats and oils.

Then, in the cooling step of S7, the oil-in-water emulsion is cooled in a suitable container at about 10 ° C. for several hours, preferably overnight in a refrigerator, for example, to solidify the oil and fat components. Therefore, a solid or creamy oil-in-water emulsified oil / fat food can be obtained.

The oil-in-water emulsified oil-and-fat food derived from the fermented plant food obtained through each of the above steps is an oil composed of an aqueous phase containing components derived from the fermented plant food and processed vegetable oils and fats accounting for 10 to 80% by mass of the whole. The phases form an oil-in-water emulsion. Here, the fact that the aqueous phase and the oil phase form an oil-in-water emulsion means that, for example, when an oil-in-water emulsified oil / fat food is put into water or lukewarm water at about 30 ° C., it floats as oil droplets. It can be determined by dissolving and dispersing in water. In addition, the fact that the aqueous phase contains components derived from fermented plant foods can be confirmed by various methods depending on the properties of the fermented plant foods as raw materials. For example, when the fermented plant food as a raw material contains Bacillus natto or heat-resistant lactic acid bacteria, the viable bacteria are present even after the hydrate heating step of S3 and the sterilization step of S6. The fermented plant food used as a raw material can be identified by detecting live bacteria. Further, if the base sequence peculiar to the plant used as the raw material of the fermented plant food is retained, the fermented plant food used as the raw material can be identified by DNA analysis of the oil-in-water emulsified oil and fat food. In addition, if a component peculiar to the fermented plant food is retained, the fermented plant food as a raw material can be identified by detecting the component from the oil-in-water emulsified oil / fat food.

(1) Example 1 (natto-flavored fat spread)
In Example 1, natto (ultra-small grain okame natto, Takano foods) is used as a plant fermented food, soymilk (delicious unadjusted soymilk, Kikkoman beverage) is used as a hydration medium, and soybean powder (soybean powder that can be used as is, Mitake) is used as a non-roasted powder derived from beans. Food industry) and palm oil (melting point 32 ° C.) were used as vegetable processed fats and oils.

100 g of the natto was crushed with a food processor (Vitaprep 3, Vitamix, USA), and 90 g of the paste was mixed with 90 g of the soymilk, 90 g of water, and 9 g of the soybean flour to prepare a food hydrate. The temperature of this food hydrate was raised to 60 ° C. while stirring with a food processor. On the other hand, palm oil was separately heated to 60 ° C.

While stirring the heated food hydrate as it is with a food processor, 421 g of the above-mentioned processed palm oil oil and fat was slowly injected so as not to foam as much as possible to obtain an oil-in-water emulsion.

Next, this oil-in-water emulsion is slowly stirred and heated at 90 to 95 ° C. for 60 seconds to sterilize it, then filled in a container and cooled overnight in a refrigerator (about 10 ° C.) to be derived from natto. An oil-in-water emulsified oil-and-fat food was obtained. In this oil-in-water emulsion, the oil phase composed of processed vegetable fats and oils accounted for 60.1% by mass of the whole.

This oil-in-water emulsified oil and fat food corresponds to the fat spread according to the JAS standard (JAS 0932: 2018), and when it is applied to toasted bread and eaten, the flavor of natto stands out and the flavor is good. It was confirmed that it became natto toast.

(2) Example 2 (natto-flavored pie margarine and kneaded pie)
In Example 2, natto as a fermented plant food (same as Example 1), soymilk as a hydration medium (same as Example 1), soybean flour as a bean-derived non-roasted flour (same as Example 1), and a plant. Hardened soybean fat (melting point 35 ° C.) was used as the processed fat.

50 g of the natto was crushed with a food processor (same as in Example 1) to form a paste. 72 g of the soymilk and 3 g of soybean powder were mixed with this paste to prepare a food hydrate. This food hydrate was sterilized by heating the product temperature to 90 ° C. while boiling in hot water and holding it for about 1 minute, and then cooling it to 60 ° C. On the other hand, the hardened soybean fat was separately heated to 60 ° C.

The above heated food hydrate was added to T.I. K. While stirring at 3,000 rpm with a homomixer (Special Machinery Industrial Co., Ltd.), 525 g of the above-mentioned heated soybean hardened fat was slowly injected so as not to foam as much as possible to obtain an oil-in-water emulsion. In this oil-in-water emulsion, the oil phase composed of processed vegetable fats and oils accounted for 80.8% by mass of the whole.

Next, the oil-in-water emulsion is slowly stirred and filled in a container, cooled overnight in a refrigerator (about 10 ° C.), and natto-flavored pie as an oil-in-water emulsified oil-and-fat food derived from natto. I got a margarine for. This oil-in-water emulsified oil / fat food corresponds to margarine in the JAS standard, and this oil-in-water emulsified oil / fat food is mixed with pie dough as follows, molded, and baked to produce natto. You can get a flavored pie.

That is, put 100 parts by mass of wheat flour, which is a 1: 1 mixture of strong flour and weak flour, into a vertical mixer (Aikosha Seisakusho), pour 50 parts by mass of soymilk little by little while rotating the mixer, and add the flour to hydrate it. While mixing, it was made into a dough. Next, 100 parts by mass of the solidified oil-in-water emulsified oil and fat food was crushed into chips or dicings, and then put into the dough together with 2 parts by mass of salt and kneaded to form a pie dough. After resting this pie dough for a while, rolling and folding were repeated in a sheeter, and the dough was formed and baked in an oven at 200 ° C. to obtain a pie.

The baked pie had a strong natto flavor, and although the thin layers were large and puffed, it was strong and hard to crumble.

(3) Example 3 (Kimchi-flavored whipped cream)
In Example 3, white vegetable kimchi (kokuuma that goes well with rice, Tokai pickles) as a fermented plant food, soymilk as a hydration medium (same as in Example 1), edamame flour as a non-roasted bean-derived powder, and vegetable processed oils and fats. A blended oil (melting point 30.6 ° C.) of 80% by mass of palm oil and 20% by mass of palm kernel oil was used.

After crushing 60 g of the baechu-kimchi with a food processor (same as in Example 1) to make a paste, 490 g of the soymilk, 10 g of the edamame powder, and 40 g of fine white sugar are added and stirred, and the temperature is raised to 60 ° C. while heating and dissolving. Warmed to obtain food hydrate. While stirring the food hydrate, 400 g of the processed vegetable fat and oil preheated to 60 ° C. was slowly added so as not to foam, and pre-emulsification was performed. Next, this preliminary emulsion was passed through a colloidal mill for 15 minutes to refine the emulsion of the oil-in-water emulsion to obtain whipped cream. Further, the whipped cream was cooled to 10 ° C. and further aged in a refrigerator (10 ° C.) overnight to complete a kimchi-flavored whipped cream as an oil-in-water emulsified oil / fat food. In this oil-in-water emulsion, the oil phase composed of processed vegetable fats and oils accounted for 40.0% by mass of the whole.

When 200 g of this whipped cream and 10 g of white sugar were whipped with a tabletop whisk for 10 minutes and applied to a sponge cake, a shortcake in which sweetness and pungent spiciness matched was obtained.

(4) Example 4 (Amazake whipped cream)
In Example 4, sake lees as a fermented plant food, water and rice milk (Kikkoman beverage) as a hydration medium, soybean flour as a non-roasted bean-derived powder (same as in Example 1), and processed vegetable fats and oils in Example 3 The compounded oil of was used.

30 g of sake lees and 150 g of water are placed in a food processor (same as in Example 1) and crushed into a paste, then 50 g of rice milk, 1 g of soybean flour and 14 g of white sugar are added, stirred, and heated to dissolve 60. The temperature was raised every degree to obtain food hydrate. While stirring the food hydrate, 155 g of the processed vegetable fat and oil preheated to 60 ° C. was slowly added so as not to foam, and pre-emulsification was performed. Next, this preliminary emulsion was passed through a colloidal mill for 15 minutes to refine the oil droplets of the oil-in-water emulsion to obtain whipped cream. Further, this whipped cream is sterilized at 90 to 95 ° C. for 1 minute, cooled to 10 ° C., and further aged in a refrigerator (10 ° C.) overnight to complete an amazake-flavored whipped cream as an oil-in-water emulsified oil and fat food. I let you. In this oil-in-water emulsion, the oil phase composed of processed vegetable fats and oils accounted for 38.8% by mass of the whole.

(5) Example 5 (rich sauce)
In Example 5, soy sauce (specially selected whole soybean soy sauce, Kikkoman food) and miso (additive-free matured koji miso, Hikari miso) are used as fermented plant foods, sweet sake is used as a hydration medium, and soybean flour is used as a non-roasted bean-derived powder (Example). (Same as 1), and slightly hydrogenated hardened rapeseed oil (melting point 25 ° C.) was used as the vegetable processed fat.

28 g of the soy sauce, 10 g of the miso and 10 g of the amazake are placed in a food processor (same as in Example 1) and crushed into a paste. The temperature was raised to 60 ° C. while dissolving to obtain a food hydrate. While stirring this food hydrate, 15 g of the processed vegetable fat and oil preheated to 60 ° C. was slowly added so as not to foam and emulsified to obtain an oil-in-water emulsion. Further, this oil-in-water emulsion is sterilized at 90 to 95 ° C. for 1 minute, cooled to 10 ° C., and further aged overnight in a refrigerator (10 ° C.) to complete a concentrated sauce as an oil-in-water emulsified oil / fat food. I let you. In this oil-in-water emulsion, the oil phase composed of processed vegetable fats and oils accounted for 15.0% by mass of the whole.

The same amount of peanut flour may be added instead of the soybean flour.

(6) Example 6 (miso-flavored margarine)
In Example 6, miso as a fermented plant food (same as Example 5), soymilk as a hydration medium (same as Example 1), soybean flour as a bean-derived non-roasted flour (same as Example 1), and a plant. Palm oil (same as in Example 1) was used as the sex-processed fat and oil.

10 g of the miso was crushed with a food processor (same as in Example 1), and 70 g of the soymilk and 1 g of the soybean flour were mixed thereto to prepare a food hydrate. The temperature of this food hydrate was raised to 60 ° C. while stirring with a food processor. On the other hand, palm oil was separately heated to 60 ° C.

While stirring the heated food hydrate as it is with a food processor, 319 g of the above-mentioned processed palm oil oil and fat was slowly injected so as not to foam as much as possible to obtain an oil-in-water emulsion.

Next, the oil-in-water emulsion is slowly stirred and heated at 90 to 95 ° C. for 60 seconds to sterilize it, then filled in a container and cooled overnight in a refrigerator (about 10 ° C.) to solidify. Miso-flavored margarine was obtained as an oil-in-water emulsified oil and fat food. In this oil-in-water emulsion, the oil phase composed of processed vegetable fats and oils accounted for 79.8% by mass of the whole.

About 10 g of this miso-flavored margarine was wrapped in rice to make rice balls, which were then baked to brown the surface, and a delicious grilled rice ball was completed.

INDUSTRIAL APPLICABILITY The present invention can be used for producing oil-in-water emulsified fats and oils foods such as whipped cream, fat spread or margarine, which are made from fermented foods made from plants such as natto, pickles, miso or soy sauce. be.

S1 Raw material crushing process S2 Raw material mixing process S3 Hydrate heating process S4 Oil and fat heating process S5 Emulsification process S6 Sterilization process S7 Cooling process

Claims (6)

A process of mixing fermented plant foods with a hydration medium and non-roasted legume-derived flour to obtain food hydrates.
A step of heating the food hydrate and the processed vegetable fat to a temperature equal to or higher than the melting point of the processed vegetable fat, respectively.
A step of obtaining an oil-in-water emulsion by adding the heated vegetable processed fat and oil to the heated food hydrate and emulsifying it, and
The step of cooling and solidifying the oil-in-water emulsion,
A method for producing an oil-in-water emulsified oil / fat food derived from a fermented plant food, which comprises. The fermented plant food according to claim 1, wherein when the fermented plant food is a solid, the step of pulverizing the hydrated medium and the non-roasted powder derived from beans is further included. Method for manufacturing oil-in-water emulsified oil and fat foods. The oil-in-water emulsified fat and oil derived from the fermented plant food according to claim 1 or 2, wherein the hydration medium is water, amazake, or a mixture of two or more of them. How to make food. The oil-in-water type derived from the fermented plant food according to claim 3, wherein the plant milk is any one or a mixture of two or more of soymilk, rice milk, coconut milk, almond milk or cashew nut milk. A method for producing emulsified oil and fat foods. The method for producing an oil-in-water emulsified oil / fat food derived from a fermented plant food according to any one of claims 1 to 4, wherein the bean-derived non-roasted flour is soybean flour. The plant fermentation according to any one of claims 1 to 5, further comprising a step of heating and sterilizing the oil-in-water emulsion before cooling and solidifying it. A method for producing an oil-in-water emulsified oil / fat food derived from food.

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