CN1155231A - Pourable salad dressing - Google Patents

Abstract

A pourable acidic dressing comprising 0-50 wt.% of fat, 46-99 wt.% of water, pieces of vegetables, herbs and/or spices of a visible size, an acidulant enough for a titratable acidity of 0.5-2.5 %, 0.1-4 wt.% of one or more non-starch polysaccharides present in a sheared gel form, which polysaccharides used either singly or in combination, if applied under quiescent gelling conditions, at the concentration used in the dressing composition, and at the appropriate pH, titratable acidity and salt content, are capable to form in water either a rigid thermoreversible gel or a rigid chemically set gel or a rigid synergistic gel, where the dressing has a Brookfield viscosity of 100-4,500 cps. (centipoise) and a yield stress (tan delta = 1) of 0.1-10 Pa.

Description

Pourable salad dressing

The present invention relates to the product that can incline, exactly is inclined to the acid food of seasoning class, however the particularly low viscous pourable salad dressing that suspended particulate character is but arranged.

Background of invention

People have done a lot of trials, attempt to make the salad flavouring of excellent quality.Particularly need to have good appearance and physical characteristic, all fat contents drop to zero various flavouring from 50wt%.Two-phase can the incline water of flavouring (fat content can up to 50wt%) can not suspend usually vanilla, vegetables and flavoring end.Present stable in storage low fat/not fatty flavouring generally adopts xanthans to keep the suspension at vegetables, vanilla and flavoring end.But the existence of xanthans can cause the flavouring of homemade non-storage-stable or the viscosity of full-cream flavouring odiously to increase.Storage-stable is meant that vegetables end, vanilla end and/or flavoring end keep at least 4 weeks that suspended.In addition, use xanthans also can cause face coat performance that differs from and the mouthfeel that is clamminess therefore, the urgent hope of people reduces the content of xanthans in the pourable salad dressing significantly, preferably therefrom it is removed.

EP558 113 has described a kind of conventional method for preparing the continuous composition of water, and comprising preparation salad flavouring, flavouring contains the polysaccharide that exists with the micro gel form, and micro gel is made with cutting method in the gel forming process.

Summary of the invention

The applicant is surprised to find, and the pourable salad dressing with storage-stable is not using under the xanthans situation of effective quantity, still has to make vanilla end, vegetables end and/or flavoring end keep the ability of long period suspension.This levitation effect be in addition obtain than giving under the also little viscosity of the required minimal viscosity of present xanthans base oil flavouring of broken foot couple and vinegar flavouring suspendability.

According to a first aspect of the invention, inclined to the acid condiment that provides comprises:

A.0～50wt% fat

B.46～99wt% water

C. visible big or small vegetables end, vanilla end and/or flavoring end

D. titratable acidity can reach 0.5～2.5% sour agent

E.0.1～one or more non-starch based polysaccharide that 4wt% exists with the shear gel form

Wherein, polysaccharide can be used alone or as a mixture, if under the condition of static formation gel, with its concentration used in flavor modifying composition, uses polysaccharide under suitable pH, suitable titrable acidity and salt content, and then it can form in water:

(A) a kind of rigidity heat-convertible gel, perhaps

(B) rigidity chemocoagulation gel, perhaps

(C) the collaborative gel of rigidity

Its cloth Rockwell of final flavouring Bu Luoke Field (Brookfield viscosity) viscosity is 100～4,500cps (centipoise), and yield stress (tan δ=1) is 0.1～10Pa.

" static formation gelation condition " is meant under not shearing and forms gel.

The applicant also finds, is to prepare can causing destroying under the shearing condition of the netted formation of normal polysaccharide if contain special polysaccharide gel and flavouring in the flavor modifying composition, can prepare such flavouring.

Therefore, according to a second aspect of the invention, provide preparation to have the method for the pourable salad dressing of mentioned component and rheological property, this method comprises the following steps:

A. polysaccharide is distributed in the water, forms a kind of pre-composition, randomly in flavor modifying composition, add one or more and plant other composition, comprise vanilla end, vegetables end and flavoring end;

B. in the gel forming process, impose shear action;

C. the residual components that in the gel dispersion of shearing, adds flavouring;

Like this, the cloth Rockwell Bu Luoke Field viscosity of final flavouring is 100～4,500cps, and yield stress (tan δ=1) is 0.1～1.0Pa.

Compare with traditional oily flavouring and vinegar flavouring and the prior art flavouring that contains effective quantity xanthans, flavouring of the present invention has rheological property, stability, top layer performance and the mouthfeel of improvement.

Detailed Description Of The Invention

Flavouring contains vegetables end, vanilla end and/or the flavoring end of visible size.Observability is interpreted as with the naked eye can differentiating these broken ends.This just means the particle that has 80wt% at least, and its size is between 0.5～5mm.Da Xiao broken end begins to be distributed to the bottom that generally can be deposited to container in the flavouring after several hours like this.Observability is not meant that these broken ends can be by visible under what condition in office.For example in a kind of opaque flavouring, only the particle on flavouring surface can be seen.The preferred cloth Rockwell of flavouring of the present invention Bu Luoke Field range of viscosities is 200～2,000cps, more preferably 200～1,000cps.These are the suitable viscosity of flavouring of can inclining.

Cloth Rockwell Bu Luoke Field viscosity is a common viscosity parameter, can be by using the cloth Rockwell Bu Luoke Field DV-I+ that the RV main shaft device is housed ^TMThe type viscosimeter carries out viscosimetric analysis at 10rpm rotating speed down cut and records after one minute.

The preferred yield stress that flavouring of the present invention has (tan δ=1) scope is 0.2～5Pa, and preferred scope is 0.2～2Pa.This yield stress can guarantee good particle suspendability.Its value can be used Carrimed CSL ^TMThe tangent value of 500 type current meters and vibration stress sloping platform of standard geometry operation and mensuration δ function is that the stress value of 1 o'clock (tan δ=1) is measured.This method can compare different materials under identical deformed state.

The mensuration of viscosity and yield stress is the serviceability temperature at common product, is generally 5～35 ℃, but typically carry out under 18～25 ℃.

When preparing flavouring of the present invention, in the gel forming process, use shearing force to produce the micro gel particle.In order to obtain required rheology, suitable shearing condition can be found out by the known general variation of those skilled in the art.Usually adopt strong relatively shearing force.

Shearing can be undertaken by the whole bag of tricks, for example uses homogenizer, high speed shear blender, votator and scraper-type surface heat exchanger.Must there be enough holes to pass through basically by the particulate that the particle diameter maximum is about 5mm.Enough holes can obtain with the rotor of scraper-type surface heat exchanger and appropriate size, to stay the minimum annulus of next 5mm to product.Bigger space can allow bigger particle be kept perfectly.Less space can not make uniform particles distribute, and destroys the integrality of particle.Usually should adopt Contherm ^TMType 6 ^*3a scraper-type surface heat exchanger is 5 ℃ at product temperature, and thruput is 1.5～4.0kg/min, and the nozzle spouting velocity is 1.5～10m/s, operates under the condition of preferred 2.0m/s.When with other shearing equipment, in order to obtain to have the product of desirable rheological property and face coat performance, the technical staff can determine to select at least and Contherm ^TMThe suitable suitable shearing condition of shearing condition.

All flavouring components all can be added into (" one-step method (all-in-one-process) ") in the pre-composition before shearing beginning.But in order to prevent possible breakage of particles, vanilla end, vegetables end and flavoring end preferably form the back in gel dispersion and add.

According to a preferred embodiment, the flavouring pre-composition should carry out pasteurizing before shearing handles.

Gel used in the present invention is selected from heat-convertible gel, chemocoagulation gel and collaborative gel.

For the purposes of the present disclosure, the term heat-convertible gel is meant heating and melting, recovers the polysaccharide gel of its gel structure after the cooling again.The example of polysaccharide heat-convertible gel is disclosed among the EP355 908.

The non-starch based polysaccharide that preferably is used for the object of the invention is agar, I-carrageenan, K-carrageenan and furcellaran.Except the amount of agar is preferably 0.2～2.0wt%, be more preferably outside 0.4～1.1wt%, the preferred concentration of other polysaccharide is 0.5～2.0wt%, more preferably concentration is 0.7～1.5wt%.The gelation temperature of heat-convertible gel is preferably 0～85 ℃, more preferably 20～50 ℃.

For the purposes of the present disclosure, term chemocoagulation gel is meant the polysaccharide gel that can not reversibly melt after temperature raises.Their gel structure is that for example the chemical interaction of calcium ion forms by polysaccharide and suitable ion.The example that polysaccharide chemistry solidifies gel is disclosed among the EP432835.

The suitable non-starch based polysaccharide that is preferred for the object of the invention is mosanom/calcium alginate, and wherein, the degree that alginates are converted into calcium alginate is preferably more than 10%, more preferably 20～100%, most preferably be 70～90%.About the relation of alginate jelly intensity and calcium, please referring to " food gel (Food Gels) " the 53rd～78 page, (Ed.P.Harris), and 1990, Elsevier ISBN 1-85166-441-9.

Another chemocoagulation gel is the pectin of low methoxylation (DE 5-50), and its R value scope is 0.3～1.0 (R is defined as the calcium concentration of twice divided by free pectate radical concentration).Desirable R value can be by the CaCl that adds right quantity in pectin solution ₂2H ₂O solution obtains.

The preferred use amount of above-mentioned chemocoagulation gel is 0.3～2.0wt%, is more preferably 0.6～1.5wt%, and most preferred is 0.7～1.1wt%.

The preferred cationic of realizing gelling is Ca ²⁺And K ⁺, its use amount should be able to guarantee to reach above-mentioned conversion degree and R value, and generally speaking, suitable concentration range is 0.01～1.0wt%.

For example in (1990) the 291st～352 pages of " polymer gel of mixing (MixedPolymer Gels) ", " food gel (Food Gels) ", " Elsevier applied science (ElsevierApplied Science) " that Edwin R.Morris writes, set forth collaborative gel.For the purposes of the present disclosure, collaborative gel is understood to include all mixtures of two or more polymer, and at least wherein a kind of of these is non-starch based polysaccharide, and it is non-gelling individually, but, will form gel (or gel of high modulus) once mixing.

The example that can form the polysaccharide mixture of working in coordination with gel is as follows:

Mosanom/pectin,

Agar/konjaku dehydration mannosan

Carrageenan/konjaku dehydration mannosan,

Propanediol alginate (PGA)/pectin,

Agar/locust bean gum

K-carrageenan/locust bean gum

The gel that is selected from agar, Calcium Pectate, calcium alginate, mosanom and pectin, K-carrageenan, I-carrageenan preferentially is used for flavouring of the present invention.

Xie Tong alginates/pectin gel more preferably, its percentage by weight is preferably 0.2～0.9%, and more preferably 0.3～0.8%, most preferably be 0.4～0.7%.

Particularly preferably be the pectin gel of collaborative mosanom/height methoxylation.Mosanom preferably has high guluronic acid content.The methylolation degree of height methoxylation pectin is preferably greater than 50%, more preferably greater than 55%, most preferably is 60～80%.

Alginates and pectin ratio be preferably 30: 70～and 90: 10, more preferably 40: 60～80: 20, most preferably be 50: 50～70: 30.

The mixed weight percentage of alginates and pectin is preferably 0.50～4.0wt%, and more preferably 0.70～3.0wt% most preferably is 0.90～2.0wt%.

According to titrable acidity (back introduction) need be with the flavor modifying composition acidifying of alginates/pectin base, but be subjected to (product) pH value less than 4.0, be more preferably less than 3.85, most preferably be the restriction of 3.2～3.8 requirement.

The preparation of these collaborative gels is preferably carried out under the condition that does not have calcium ion basically, in order to avoid form the chemocoagulation gel.When gel was worked in coordination with in preparation, preferred calcium ion content was 0～0.01wt%, more preferably 0～0.001wt%.Most preferred composition of the present invention is substantially free of calcium ion.By reducing the calcium ion amount, the taste of flavouring is improved.

The water of preparation flavouring is calcic not preferably, for example uses deionized water or removes the water of mineral matter.

Though, preferably be substantially free of xanthans in the flavor modifying composition of the present invention,, well-known, a spot of xanthans can reduce separating out of moisture, and used amount is unlikely to again above-mentioned rheological property is caused adverse effect.Therefore certain xanthans is at 0～0.1wt%, is preferably under the amount of 0～0.01wt% to allow.

Flavouring is a kind of sour food compositions basically.In order to give its desirable taste and local flavor and so that microbial preservation, to need to add acid.Suitable acid comprises acetate, lactic acid, citric acid and phosphoric acid.Vinegar and acetate are preferred flavouring acids.The optimum amount of acid is decided by sensory evaluation and microbial stability.As everyone knows, the pH of sensory evaluation and flavouring does not have good corresponding relation, because composition, for example protein may disturb the sensation to acidity.Titrable acidity (TA) is to weigh a better parameter of acidity.Titrable acidity is meant the amount (g) of titratable acid in every 100g flavouring.Titrable acidity is 0.5～2.5%, is preferably 0.9～1.8%, more preferably 1.1～1.4%.Measure the method and the example of titrable acidity, please vide infra.

Composition of the present invention can comprise the fat of 0～50wt%.Preferred fat mass is 0～15wt%, and most preferred fat mass is 0～10wt%, comprises the flavouring of essentially no fat and the flavouring that fat content only has 0.5～8wt%.But the present invention also can guarantee to produce the flavouring of 30% fat content, for example full-cream Italian flavouring.

The term oil ﹠ fat that runs through this specification is used alternatingly.Indigestible fat also can use as sugared polyester.

The fat that is used for flavouring of the present invention preferably at room temperature is in a liquid state.Preferred its SAFA content is not more than 15wt%.Traditional salad flavouring oil or other suitable natural oil, or its mixture also can use, for example olive oil, Linseed oil (about 10wt%SAFA), rape seed oil (about 9wt%SAFA), sunflower oil (about 9wt%SAFA), sesame oil (about 9wt%SAFA).Also can select oil by the resource acquisition of (heredity) modification.By rectifying and/or naturally occurring oil is carried out the oil that modification obtains low SAFA also is possible.The example and the manufacture method thereof of the oil of a kind of very low SAFA are disclosed among the EP326 198.

That the present invention also can prepare is stable in storage, oil phase and contain the water layering flavouring at the broken end that suspends.Once jolting, this two-phase will form a kind of emulsion, and its viscosity and face coat performance classes are similar to traditional oily flavouring that does not add xanthans and vinegar flavouring.Oil phase droplet after the jolting of the present invention can keep dispersed at least one hour basically.The flavouring that contains xanthans that this point is better than traditional flavouring and has identical viscosities.

Traditional condiment is meant the flavouring of homemade and non-storage-stable.

According to preferred embodiment, fat exists with a kind of stable emulsification form, and it comprises little fat globule, and the volume weighting average diameter of little fat globule is less than 20 μ m, and more preferably 0.1～5 μ m most preferably is 0.5～2 μ m.

Composition comprises water amount of the present invention is 46～99wt%, preferred 60～95wt%.

If desired, except the above-mentioned preferred gel of mentioning, composition of the present invention can also contain other gelling agent or thickener.The example of these materials is non-gelling hydrolyzed starch, amylose, denatured whey protein, denatured soybean protein, locust bean gum, guar gum, gum arabic and microcrystalline cellulose.The gelling agent that these are additional and/or total consumption of thickener composition are preferably 0～10wt%, and more preferably 0～5wt% most preferably is 0～0.5wt%.But because the cause of taste, flavouring is substantially free of these compositions.

According to another embodiment, containing the shear gel of flavor modifying composition of the present invention can water or with the aqueous phase composition dilution, so that the parameter of final products is transferred to the scope that meets claim.

The optional member of flavouring of the present invention also comprises spices, salt, anticorrisive agent, vitamin and dye material, and they are added with convention amount.Suitable concentration is: salt (as sodium chloride) 0～4wt%, anticorrisive agent (preferred potassium sorbate and Sodium Benzoate) 0～4wt%, dye material (as beta carotene) 0～1wt%.

Low fat of the present invention/or the not fatty flavouring that inclines have following several advantage.Flavouring contains vegetables end, vanilla end and/or the flavoring end of visible size.Though wherein be substantially free of xanthans, the denseness of flavouring make it can keep these suspend broken end at least around.And flavouring has good rheological and face coat performance.The viscosity mouthfeel of xanthans base flavouring has been reduced basically, or even has been eliminated.

If there is oil to exist, flavouring of the present invention also can show emulsion stability and improve, and on watering salad the time, the face coat better performances.

Flavouring of the present invention is suitable for as the base-material of producing " Italian type ", " French type " or chutney (vinaigrette) type flavouring.

Further specify the present invention by following embodiment:

Titrable acidity (TA)

Titrable acidity is meant the quantity of titratable acid (g) in every 100g flavouring.Assay method is as follows:

5～10g contain just like acetate as the salad flavouring sample dispersion of acid in 100ml distilled water and stir.Keep 30 seconds constant (A ml) with the NaOH of 0.1N (with two point form standardized technique carriage pH is 8.1 pH meter, and demarcates with the buffer solution of pH7.00) titration to pH8.1.Replace the salad flavouring with distilled water, carry out said determination (Bml).

TA (%)=((C ^*(A-B) ^*0.1/ the accurate weight of sample)) ^*100%C ^*The relative molecular weight of 1000=acid is divided by the acid groups number that dissociates in the molecule, (for example, for acetate, c=0.060).Reference: Vogel, " quantitatively inorganic analysis teaching material (Textbook for QuantitativeInorganic Analysis) ".

Embodiment 1～5

The character and the quantity of each composition see Table I.

Heating decentralized photo to 85～90 of gelling agent in cold water ℃.Add sodium chloride, potassium sorbate and Sodium Benzoate add liquid perfume composition and vinegar subsequently.

Handle said mixture with the scraper-type surface heat exchanger, be cooled to final temperature simultaneously and be lower than 10 ℃, and shear, have lower modulus so that formed gel is had than formed corresponding gel under the quiescent conditions, and still keep certain yield stress.After the shearing, add vanilla end, flavoring end and/or vegetables end.The yield stress of gel rubber system can make these broken ends keep suspending.

Embodiment 6

As in the previous paragraph, carry out embodiment 6, the flavouring aqueous portion of handling is added container, add oil phase with proper proportion on its top then.

Embodiment 7

Repeat embodiment 3, still, vanilla end, flavoring end or vegetables end and other component were added before shearing step together.

Contain the comparison of embodiment A, B and the C of xanthans flavouring

The character and the quantity of each composition see Table I.

Xanthans is scattered in the cold water.Then,, add flavour composition and the vinegar comprise particle such as vanilla end, vegetables end, flavoring end at last, and stir the mixture to evenly sodium chloride, potassium sorbate, Sodium Benzoate and sucrose dissolved.

Described in embodiment 6, add the oil phase part in the Embodiment C.

The result

Table II shows that all flavouring of the present invention have good particle suspendability.Face coat performance, inclining property and mouthfeel (especially inviscid sense) are satisfactory.Even vegetables ends etc. added before shearing, around the broken end in the prepared flavouring still can keep suspending at least.Traditional composition is meant the flavor modifying composition of homemade and non-storage-stable.

Table I-embodiment forms

Composition	Embodiment number
											Label	????A′	????B′	????C′	????1	????2	????3	????4	????5	????6	????7
Xanthans	????0.55	????0.25	????0.18	?????-	?????-	?????-	?????-	?????-	??????-	?????-
											Agar	?????-	?????-	??????-	????1.00	????0.40	?????-	?????-	????0.80	????0.28	?????-
Height methoxylation pectin 2	?????-	?????-	??????-	?????-	?????-	????0.80	????0.40	?????-	??????-	????0.80
											Mosanom	?????-	?????-	??????-	?????-	?????-	????1.20	????0.60	?????-	??????-	????1.20
Sucrose	????4.00	????4.00	??????-	????4.00	????4.00	????4.00	????4.00	????4.00	????4.00	????4.00
											Sodium chloride	????2.02	????2.02	????4.79	????2.02	????2.02	????2.02	????2.02	????2.02	????4.79	????2.02
Potassium sorbate	????0.10	????0.10	??????-	????0.10	????0.10	????0.10	????0.10	????0.10	??????-	????0.10
											Sodium Benzoate	????0.10	????0.10	??????-	????0.10	????0.10	????0.10	????0.10	????0.10	??????-	????0.10
The fragrance mixture 3	????3.12	????3.12	????1.96	????3.12	????3.12	????3.12	????3.12	????3.12	????2.19	????3.12
											Vinegar	????11.50	????11.50	????16.17	????11.50	????11.50	????11.50	????11.50	????11.00	????16.17	????11.50
Corn syrup	??????-	??????-	????9.16	?????-	??????-	??????-	??????-	??????-	??????-	??????-
											Soybean oil	??????-	??????-	????29.69	?????-	??????-	??????-	??????-	????1.50	????29.69	??????-
Remove the water of mineral matter	????78.61	????78.91	????38.05	????78.16	????78.76	????77.16	????78.16	????77.36	????42.88	????77.16

1) comparing embodiment 2 of xanthans variation) height methoxylation pectin 3) comprises vegetables end/flavoring end

Table I l-embodiment attribute

4)+performance improvement 0 performance quite-poor-performing 5)+non-sticky-viscosity

Claims (13)

1. the acid condiment that can incline comprises:

A.0～50wt% fat,

B.46～99wt% water,

C. visible big or small vegetables end, vanilla end and/or flavoring end,

D.0.5～2.5% the acid of titrable acidity

E.0.1～one or more non-starch based polysaccharide that exist with the shear gel form of 4wt%,

Wherein, polysaccharide can be used alone or as a mixture, if under the condition of static formation gel, with its concentration used in flavor modifying composition, uses polysaccharide under suitable pH, suitable titrable acidity and salt content, and then it can form in water:

(A) a kind of rigidity heat-convertible gel; Perhaps

(B) a kind of rigidity chemocoagulation gel; Perhaps

(C) the collaborative gel of a kind of rigidity;

Wherein the cloth Rockwell Bu Luoke Field viscosity of flavouring is 100～4,500cps (centipoise), and yield stress (tan δ=1) is 0.1～10Pa.

2. according to the flavouring of claim 1, it has 200～2, the yield stress (tan δ=1) of the cloth Rockwell Bu Luoke Field viscosity of 000cps and 0.2～5Pa.

3. according to the flavouring of claim 1 or 2, it has 0.9～1.8%, more preferably 1.1～1.4% titrable acidity.

4. according to any one flavouring in the claim 1～3, wherein acid is vinegar or acetate.

5. according to any one flavouring in the claim 1～4, wherein gel is selected from agar, Calcium Pectate, calcium alginate, K-carrageenan and I-carrageenan and collaborative gel mosanom and height methoxylation pectin, konjaku dehydration mannosan and agar or konjaku dehydration mannosan and carrageenan.

6. according to any one flavouring in the claim 1～4, the collaborative gel that should form by mosanom and height methoxylation pectin of gel wherein.

7. according to any one flavouring in the claim 1～6, it is substantially free of calcium.

8. according to any one flavouring in the claim 1～7, it is substantially free of xanthans.

9. according to any one flavouring in the claim 1～8, wherein the oil phase droplet kept disperseing at least one hour basically.

10. according to any one flavouring in the claim 1～9, around wherein vegetables end, vanilla end and/or flavoring end keep suspending at least.

11. one kind prepares the method that comprises following inclined to flavouring:

A.0～50wt% fat,

B.46～99wt% water,

C. visible big or small vegetables end, vanilla end and/or flavoring end,

The acid of enough titrable acidities d.0.5～2.5%

E.0.1～one or more non-starch based polysaccharide that exist with the shear gel form of 4wt%,

Wherein, polysaccharide can be used alone or as a mixture, if under the condition of static formation gel, uses polysaccharide with its concentration used in flavor modifying composition with under suitable pH, suitable titrable acidity and salt content, and then it can form in water:

(A) a kind of rigidity heat-convertible gel; Perhaps

(B) a kind of rigidity chemocoagulation gel; Perhaps

(C) the collaborative gel of a kind of rigidity;

Said method comprises the steps:

A. polysaccharide is distributed in the water, forms a kind of pre-composition, at random in flavor modifying composition, add one or more and plant other composition, comprise vanilla end, vegetables end and flavoring end;

B. in the gel forming process, impose shear action;

C. the residual components that in the gel decentralized photo of shearing, adds flavouring.

To such an extent as to the cloth Rockwell Bu Luoke Field viscosity of final flavouring is 100～4,500cps, yield stress (tan δ=1) is 0.1～1.0Pa.

12., wherein vanilla end, vegetables end and flavoring end are formed the back at the shear gel decentralized photo and add according to the method for claim 11.

13., before shearing, the flavouring pre-composition is carried out pasteurizing thus and handles according to the method for claim 11 or 12.