JP2000050838A - Cheese dressing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cheese dressing having a smooth mouth touch at a low cost. SOLUTION: This cheese dressing is obtained by emulsifying cheese, an edible oil and aqueous raw materials into an oil-in-water type emulsion. Therein, lyso type yolk and xanthan gum are added as emulsion stabilizers in amounts of 0. 5-2% and 0.05-0.5%, respectively, based on the dressing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cheese dressing having a smooth mouthfeel.

[0002]

2. Description of the Related Art A cheese dressing using cheese as a main ingredient has a unique flavor and is suitable for seasoning salads and seafood. By the way, cheese is difficult to disperse or emulsify in edible oils and aqueous materials, and when the protein in the cheese is not sufficiently dissolved, the obtained cheese dressing tends to be grainy. In order to eliminate such roughness and obtain a smooth product, a conventional patent No. 2501817 is used.
As disclosed in Japanese Patent Application Laid-Open Publication No. H11-264, a cheese dressing in which lysoglycerophosphatide (lysolecithin) is used as one of emulsion stabilizers and a fixed amount of molten salt is added to this is proposed.

[0003] However, although the cheese dressing proposed above is somewhat smooth, it still lacks smoothness, so not only further improvement is desired, but also the use of an expensive emulsifier called lysolecithin increases the cost. I will.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a smooth-tasting cheese dressing at a low cost.

[0005]

The object of the present invention is to provide (1) a dressing in which cheese, edible oil and an aqueous material are emulsified in an oil-in-water type, wherein lysed egg yolk and xanthan gum are added as emulsion stabilizers. Characterized cheese dressing, (2) dressing, lysed egg yolk 0.5-2%, xanthan gum 0.05-0.5%
Is achieved by the cheese dressing according to claim 1, wherein

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “%” is “% by weight” unless otherwise specified. In the present invention, "cheese dressing" refers to a dressing that uses cheese as one of the raw materials for flavoring or seasoning the dressing with cheese. Here, cheese refers to foods obtained by fermenting curd obtained from milk by a conventional method, such as Camembert cheese, blue cheese, brick cheese, emmental cheese, and parmesan cheese.

[0007] The term "lysed egg yolk" used as an emulsion stabilizer in the present invention refers to egg yolk obtained by reacting phospholipase A2, which is a phospholipid-degrading enzyme, on egg yolk to convert the phospholipid complexed with yolk protein into lysophospholipid. Say. Here, the phospholipase A2 is an enzyme that decomposes the binding position at the 2-position between the glycerol part of the phospholipid molecule and the fatty acid, thereby removing the fatty acid to form a hydroxyl group. The degree of the degradation can be known from the substitution rate (%) at which the phosphatidylcholine of the egg yolk existing before the treatment with phospholipase is replaced with lysophosphatidylcholine generated by the enzyme treatment. "Xanthan gum" refers to polysaccharides calculated by Xanthomonas bacteria.

[0008] In the cheese dressing of the present invention, the compounding amount of cheese depends on the taste, but it is 1 to 8 with respect to all raw materials.
% Is desirable. If it is less than 1%, the dressing tends to have a poor flavor of cheese, while if it exceeds 8%, the viscosity of the dressing tends to be too high.

It is necessary to use lysed egg yolk and xanthan gum in combination as an emulsion stabilizer for cheese dressing. If both are not used together, a mellow product cannot be obtained as shown in the following test examples.

The amount of the lysed egg yolk is 0.1% based on all raw materials.
It is desirable that the amount of xanthan gum is 5 to 2%, and the amount of xanthan gum is 0.05 to 0.5% based on all raw materials. The reason for this is that, as shown in the test examples below, when the amount of the lysed egg yolk is less than 0.5 and the amount of xanthan gum is less than 0.05%, the effect of improving the texture cannot be obtained. If the egg yolk content exceeds 2.0% and the xanthan gum content exceeds 0.5%, the effect of improving the texture can be obtained, but the effect is hindered and it is not economical.

To obtain the cheese dressing of the present invention,
If cheese is used as one of the aqueous raw materials and lysed egg yolk and xanthan gum are used as the emulsion stabilizer, the rest of the process may be carried out by a conventional oil-in-water type dressing method.

[0012]

EXAMPLES Example 1 Oil-based raw material: soy salad 5.0 kg lysified egg yolk (lysification ratio 80%) 0.1 kg aqueous-based raw material: vinegar (acidity 10%) 0.6 kg salt 0.2 kg dextrose fructose Liquid 0.5 kg Full-fat milk powder 0.5 kg White wine 0.3 kg Sodium glutamate 0.05 kg Spices 0.2 kg Camembert cheese powder 0.4 kg Xanthan gum 0.01 kg Fresh water 2.14 kg ___________________________________ Next First, the aqueous raw material was uniformly mixed with a mixer, and then the oily raw material was mixed. Then, the obtained crude emulsion was passed through a colloid mill to obtain a cheese dressing.

[0013]

Test Example Test Example 1 The following sample was prepared. Inventive product: cheese dressing obtained in the above example (1% lysified egg yolk, xanthan gum 0.1% based on all raw materials).
Comparative product 1: Cheese dressing obtained by the same formulation and the same manufacturing method as in the above example except that 0.1 kg of lysoglycerophosphatide and 5 g of sodium citrate were used instead of lysified egg yolk in the above example. (2% lysoglycerophosphatide in fats and oils, 1.2% molten salt in cheese
Comparative product 2: 0.1 kg of lysoglycerophosphatide and 5 g of sodium citrate instead of lysified egg yolk in the above example. Cheese dressing obtained by the same formulation and the same manufacturing method as described in Example except that xanthan gum is not used (product of Patent No. 2501817 which does not include xanthan gum added in Comparative Product 1). Measure and
When the texture at room temperature was observed, the results shown in Table 1 were obtained.

[0014]

[Table 1]

From Table 1, it can be understood that the present invention is superior in smoothness to the comparative product (conventional product).

Test Example 2 Eight types of cheese dressings shown in Table 2 were obtained by the same formulation and the same production method as in the above example, except that the amounts of lysed egg yolk and xanthan gum were different. For these samples,
When the same test as in Test Example 1 was performed, the results in Table 2 were obtained.

[0017]

[Table 2]

From Table 2, it can be understood that smooth cheese dressing can be obtained only when lysed egg yolk and xanthan gum are used together. It can also be understood that the addition of 0.5% lysed egg yolk and 0.05% xanthan gum makes it easier to obtain the desired product.

[0019]

As described above, in the present invention, lysed egg yolk and xanthan gum are used as emulsion stabilizers.
A smooth mouthfeel cheese dressing can be provided at low cost.

Claims (2)

[Claims] 1. A dressing in which cheese, edible oil and an aqueous material are emulsified in an oil-in-water type, wherein lysed egg yolk and xanthan gum are added as emulsion stabilizers. 2. A dressing, which contains 0.1% lysed egg yolk.
The cheese dressing according to claim 1, wherein 5 to 2% and 0.05 to 0.5% of xanthan gum are added.