Note: Descriptions are shown in the official language in which they were submitted.
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BACKGROUND OF THE INVENTION:
This invention relates to a process for the
preparation of mayonnaisa-like foods using a specifically
refined soybaan protein instead of eggs as an emulsifier
and particularly, to mayonnaise-like foods with good
squeezing property.
The term of squeezing property means the state in
smoothness and form maintaining property of the extrudate
from a plastic tubular container. A good squeezing property
is in the state of smoothness and has a moderate softness
and form maintaining property.
Recently, the trend of wanting foods free of
cholesterol for health is rising, and in the field of
mayonnaise there have ~een provided methodf for the prepara-
tion of mayonnaise-like foods using soybean protein instead
of eggs as an emulsifier.
It is, hitherto, known that the emulsifying ability
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of conventional soybean proteins is increased to some
extent by hydrolyzing partially soybean proteins with
enzyme.
Surprisingly, it has been found that when soybean protein
having the solubility reduced by an alcohol denaturation
is solubilized with enzymolysis, an emulsifying ability
and emulsification stability are remarkably improved.
Based on this finding there has been provided a process
for the preparation of mayonnaise-like foods comprising
solubilizing an alcohol-denatured soybean protein with
protease till 15 ~ 35 % in a solubility of protein by a
10 ~ aqueous solution of trichloroacetic acid, separating
water-soluble materials to obtain refined soybean proteins
and emulsifying the refined soybean protein together with
edible oils, vinegars, seasonings and others.
However, the mayonnaise-like foods using partially
hydrolyzed soybean proteins instead of eggs as an emulsifier
have a tendency that the squeezing property upon extruding
from a plastic tube is inferior. Thus, there are disadvan-
tages that the extrudate is too soft to maintain the form
or has a hard, gel-like form so the surface becomes rough
and cleaves.
SUMMARY OF THE INVENTION:
An object of this invention is to provide mayonnaise-
like foods with good squeezing property as well as good
emulsification stability, using a specific soybean protein
instead of eggs as an emulsifier.
The foregoing can be attained by preparing mayonnaise-
like foods in a process which comprises the first step of
effecting a partial hydrolysis of an alcohol-denatured
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soybean protein with protease till a solubility of the
protein by trichloroacetic acid has reached about 8 - 15 %
by weight and removing water-insoluble materials to obtain
refined soybean proteins and the second step of adding
edible oils, vinegars, seasonings and others to said
refined soybean protein in such a manner that the content
of the refined soybean protein as dry is within the
range of more than 0.5 ~ by weight and less than 2.5 %
by weight based on the total weight of the final product
and emulsifying them together.
DETAILED DESCRIPTION OF THE INVENTION:
In the mayonnaise-like food obtained by this invention,
the squeezing property is improved in that the extrudate
from a plastic tube exhibits a moderate softness and
form maintaining property and has the surface of
smoothness.
The alcohol denaturation used herein means that
the molecular structure of protein is converted to a
water-insoluble condition by washing with alcohols.
As the denaturation degree becomes higher, the solubility
of protein in water becomes lower.
The starting soybean protein which may be used in
this invention may be a defatted soybean flour or soybean
proteins prepared therefrom, such as an extracted soybean
protein and an isolated soybean protein.
The starting soybean protein is washed with alcohols,
preferably a water containing alcohol.
With this washing the flavor and color of the protein
are~markedly reduced. A higher level in the denaturation
degree is preferred because it has a favorable influence
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upon the subsequent emulsification stability.
The alcohol washing is carried out in conventional
methods by using an alcohol concentration of about
50 - 80 % (W/W) in a weight ratio of solvent to soybean
protein of about 5-fold to 20-fold. The washing tempera-
ture is, preferably below a boiling point at the aqueous
alcohol concentration. Also, an alcohol vapor may be
used.
The protein thus obtained is little taste of
soybean protein and the color is improved, but the
solubility is decreased by the alcohol denaturation and
therefore, cannot be used for the preparation of
mayonnaise-like foods.
Next, the alcohol-denatured protein is added with water
and dispersed~ which is then subject to a pH adjustment
and thereafter, a neutral or alkaline protease such as
Bioprase SP-4 (the trademark by Nagase Sangyo, Japan),
papain and Alkalase (the trademark by Novo Comp., Denmark)
is added to effect enzymolysis while stirring slowly.
At this time the pH and temperature are, preferably an
optimum pH of the enzyme used and an optimum temperature
thereby to promote an enzyme reaction.
For adjusting a pH acids or salts for foods, e.g. hydro-
chloric acid, acetic acid, sodium hydroxide, ammonia
water and sodium bicarbonate may be used.
After having reached the desired level of enzymolysis,
the pH of the treated solution is adjusted to a pH of 9.5
with the alkaline agent used for the above pH adjustment
and the enzyme is inactivated by heating. The temperature
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for inactivating enzyme may vary depending on the type
of enzyme, though the inactivation is attained by heating
at temperatures above 90C.
The enzyme reaction is stopped when a solubility
of the protein by a 10 % aqueous solution of trichloro-
acetic acid (hereinafter referred to as "a 10 % TCA
solubilization rate") has reached about 8 - 15 % by
weight.
A 10 % TCA solubilization rate may be measured as
follows:
2 g of a sample of protein powders treated with
enzyme are dissolved in 48 g of water and 50 g of a 20 %
aqueous TCA solution are added thereto and vibrated
sufficiently. The resulting precipitates are centrifuged
and then, 10 g of the supernatant solution are sampled.
Nitrogen is measured in accordance with Kjeldahl method.
On the other hand, total nitrogen of the protein
powder sample used is measured and a 10 % TCA solubilization
rate is calculated by the following formula:
10 % TCA Solubilization Rate (%) =
Nitrogen in 10 g of the Supernatant x 10 (mg) /
Total Nitrogen in 2 g of the Sample (mg) x 100
When the TCA solubilization rate is less than about
8 %, the resulting mayonnaise-like food is inferior in
emulsification stability and apt to separate. On the other
hand, when the TCA solubilization rate exceeds 15 %, the
viscosity of the product is decreased so that the form
upon extruding from a plastic container cannot be maintained.
The treated solution after inactivation of enzyme
is subject, for example, to centrifuge and water-insoluble
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materials are removed to obtain a refined soybean protein
solution.
Mayonnaise-like foods may be prepared by adding edible
oils, vinegars and seasonings directly to the solution
obtained above and emulsifying together.
The refined soybean protein solution thus obtained or
powders prepared therefrom by drying are improved in a
flavor and color and have good emulsification performance,
particularly at an acidic pH so that mayonnaise-like foods
are prepared with good emulsification stability.
By way of example, mayonnaise-like foods are
conveniently prepared from the refined soybean protein as
follows:
To a solution of refined soybean protein or one
obtained by dissolving its powders again in water are
added seasonings such as salt, sodium glutamate, nucleic
acid type seasonings, sugar and other and if desired,
pastes are further dispersed and dissolved therein.
Natural coloring matters, oil-soluble spices and herbs and
tocopherol may be preliminarily dissolved in an edible oil.
The soybean protein solution and edible oil thus obtained
are emulsified by means of an emulsifier such as puddle
mixer, agitatorr Homomixer (the tradename by Tokushukika
Kogyo, Japan) or colloid mill.
The amount of the refined soybean protein in
solution or powders to be incorporated is within the
range of more than 0.5 % and less than 2.5 ~ by weight as
dry based on the total weight of the mayonnaise-like food,
so that the squeezing property upon extruding from a
plastic tubular container is improved. When the refined
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soybean protein content is less than about 0.5 %, the
product is inferior in the emulsification stability so
that it is apt to separate and also, the squeezing
property is insufficient and the viscosity is lowered.
On the other hand, when the refined soybean protein content
is more than about 2.5 %, the emulsification stability is
improved, but the squeezing property is insufficient to
maintain the form and the extrudate lacks smoothness and
its surface cleaves.
Mayonnaise-like foods thus obtained are free of flavor
peculiar to soybean and have a plain taste and a good
emulsification stability.
According to this invention, mayonnaise-like foods
using no eggs are provided and therefore, there is no
need to feel misgivings about cholesterol as opposed to
the conventional mayonnaise.
Example 1
20 Kg of a slightly denatured, defatted soybean
were washed with 200 Kg of an aqueous 60 W/W % solution
of ethanol in a sealed tank at 50C for 30 minutes. After
filtration 32 Kg of cake were obtained and transferred
into a pressure-reduced drier.
After drying at 70C, 13.5 Kg of a powdered, concentrated
soybean protein were obtained.
Analysis on this product was as follows:
Water 6.5 %, Protein (based on dry) 67 %,
Nitrogen Solubility Index (NSI) 11.0 %
Next, the whole amount of the above product was
added to 150 1 of warm water (60C) in a tank provided
with jacket and dispersed while stirring. Caustic soda
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was added to adjust a pH to 8.5.
50 g of Bioprase SP-4 (the trademark by Nagase Sangyo,
Japan) were added and reaction was conducted for indicated
times at 55C and then, a pH was adjusted to 9.5 by
caustic soda. The enzyme was inactivated by heating at
90C for 15 minutes.
10 1 of each of the solution enzymolyzed for 30
minutes, 60 minutes, 90 minutes and 120 minutes,respectively
was centrifuged to remove water-insoluble materials.
As to the protein solution thus obtained, a 10 % TCA
solubilization rate was measured. The results are set
forth in Table 1.
Table 1
Refined Soybean 1 2 3 4
Protein Number
Enzymolyzation 30 60 90 120
Time, minute
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Rate, % 7.5 12.5 14.5 21
Next, each of the protein solution was neutralized
to a pH of 7.0 with hydrochloric acid. After spray-drying,
about 9 Kg of each of the refined soybean proteins were
obtained, from which mayonnaise-like foods were prepared
in accordance with the following formulation:
Soybean Salad Oil 550 g
Vinegar 150 g
Seasonings 30 g
Spices and Herbs 10 g
Refined Soybean Protein 15 g
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Tamarind Gum 2 g
Water 243 g
The seasonings, spices and herbs, refined soybean
protein and Tamarind gum were previously dispersed in
water. The soybean salad oil was added dropwise and
emulsified with ~omomixer. After adding the vinegar
emulsification was further conducted and thus, l Kg of
mayonnaise-like food was obtained.
200 g of the product were filled in a plastic container.
An emulsification stability and squeezing property were
tested. The emulsification stability was rated by the
preservation at 40C for a week. The results are set
forth in Table 2.
Table 2
Squeezing Property ,
Refined * Form
Soybean Emulsification Viscosity Maintaining
Protein Stability cps Property Smoothness
Hard, the
No. lWater off120,000 Good surface
cleaves
No. 2Good 80,000 Good Good
No. 3Good 60,000 Good Good
No. 4Good 25,000 Flagging Soft
* Measured by BM type of Brookfield Viscosimeter
The above Table shows that good squeezing property
is obtained in the range of lO - 15 % of the TCA
solubilization rate.
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Example 2
Each of No. 2 and No. 4 of the refined soybean
protein obtained in Example 1 was added in an amount of
0.5 %, 1.5 ~ and 2.5 % by weight, respectively based on
the weight of the product and the whole amount was
adjusted with water to prepare mayonnaise-like foods in
the same manner as in Example 1.
200 g of the product were filled in a plastic container
and the emulsification stability and squeezing property
were tested. The results are set forth in Table 3.
Table 3
Squeezing Property
Refined Soybean
Protein Form
Emulsification Viscosity Maintaining
~No. Amount, ~ Stabilitycps Property Smoothness
0.5 Oil off 35,000 Somewhat Soft
2 1.5 Good 80,000 Good HarGdootdhe
2.5 Good 150,000Breakable surface
. cleaves
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0.5 Oil off 15,000 Flagging Very soft
4 1.5 Good 25,000 Flagging Soft
Hard, the
2.5 Good 130,000Breakable surface
. . : . . . cleaves
As is apparent from the Table, the refined soybean
protein content and the TCA solubilization rate have a
delicate influence on the squeezing property of mayonnaise-
like food upon extruding from a plastic container.
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