JP2001000137A - Production of new dressing having high oil content - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new dressing which has an emulsion state stably containing components, when produced and packed, and easily holds an emulsion state by being shaken or mixed when used, to provide a method for producing the new dressing having a high oil content, which can give the new high oil content (60 to 80%) dressing that causes the breakage of the emulsion to exhibit the oil gloss and mild taste of the high oil content-separated liquid dressing, when dressed or mixed with a salad, or the like, and that can always be used in a stable component state, to provided the dressing which can be produced by the production method, and further to provide a food, or the like, which uses the same. SOLUTION: This method for producing a new dressing having a high oil content comprises emulsifying a dressing composition by the use of an emulsifier. The dressing composition contains at least a fatty oil or a fat, water and an emulsion stabilizer, and has a fatty oil or fat content of 60 to 80 wt.%. The produced new dressing has a viscosity of 1,000 to 6,000 cps, contains oil drops having particle diameters of 35 to 55 μm in the aqueous phase in an amount of at least 90 vol.% based on the total volume of the oil drops, and has an average particle diameter of 40 to 50 μm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION
And a method for producing the same. In particular, a method for producing a dressing which is uniform in an emulsified liquid when filled in a package (including a container), and which is emulsified when mixed or mixed with a salad or the like to become a separated liquid, and a method for producing the same, It relates to a dressing that can be manufactured.

[0002]

2. Description of the Related Art Conventionally, a dressing containing 60 to 80% by weight of oil has been known as a dressing to be mixed with or mixed with salad or the like. As a representative,
A semi-solid dressing having a high viscosity (for example, mayonnaise) or a separated liquid (separate type) dressing may be used. Semi-solid dressing such as mayonnaise,
The oil phase and the aqueous phase (vinegar, seasoning, spices, water, etc.) are homogenized by an emulsifier using the emulsifying action of egg yolk or whole egg, and then filled into a container. This type also maintains an emulsified state from the time of manufacture and filling, to the time after being mixed or mixed with a salad or the like. Since the emulsification is stable and uniform, a uniform taste and flavor can always be obtained even when mixed with salads. However, in a similar use, the viscosity is higher than that of a high-oil separated liquid (separate type) dressing, and lacks the luster (terry) and mild taste peculiar to fats and oils.

[0003] On the other hand, a high-oil separated liquid (separate type) dressing has luster and mild taste peculiar to fats and oils, but is manufactured and filled by separately filling a water phase and an oil phase in a container. So it is inefficient in manufacturing.
In addition, when the container is shaken before use and sprinkled before being mixed with the salad or the like, the separation progresses quickly, so that the components are apt to vary, and a constant taste of the dressing cannot always be obtained.

[0004] As a dressing in which the ingredients at the time of supply are uniform and a certain level of luster and mildness unique to fats and oils, there is a three-layer permanent separation type dressing (see JP-A-59-113870). However, this type of dressing has insufficient emulsification destruction when sprinkled or mixed with salad or the like. Therefore, the filling process is simple, there is no variation in ingredients when provided to salads, etc., and when it is added to salads, etc., it easily causes emulsification destruction, containing high oil content with luster and mild taste peculiar to fats and oils. Dressing is still required.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to eliminate the disadvantages of the conventional dressing, to maintain an emulsified state during production and packaging (including containers), to be uniform, and to be easily shaken when used. When emulsified, mixed or mixed with salad, etc., emulsification destruction occurs, the high-oil separated liquid dressing has the luster and mild taste of oils and fats, and can always use a uniform component. It is an object of the present invention to provide a manufacturing method capable of obtaining a novel high oil content (60 to 80%) dressing. It is another object of the present invention to provide a dressing that can be manufactured by such a manufacturing method, a food using the same, and the like.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in order to solve the above-mentioned problems, and as a result, have found that a high oil content (60 to 60%) is obtained.
80%) by using an emulsifier to regulate the range of the particle size of oil droplets under specific emulsification conditions. However, it has been found that emulsification can be maintained again by shaking or mixing at the time of use, and demulsification can be caused by mixing or mixing with salad or the like. Furthermore, based on this finding, a method for obtaining a novel dressing that can provide a glossy (terry) and mild oily feeling to foods without any variation in the taste of the original high-oil dressing when used in a stable state of ingredients. Was successfully developed, and the present invention was completed. That is, the present invention is as follows.

[0007] 1. A dressing composition containing at least fats and oils, water and an emulsion stabilizer and having a fats and oils content of 60 to 80% by weight was prepared using an emulsifier to obtain a particle size of 35 to 55%.
Oil droplets in the range of μm are present in at least 90% by volume relative to the volume of all oil droplets, and the average particle size of the oil droplets is 40%.
５０50 μm, viscosity is 1000-6000c
A method for producing a dressing, comprising emulsifying so as to be ps. In the present invention, an emulsifier refers to various machines that can be used for emulsification, and includes a colloid mill, a mixer, and the like. Further, the present invention includes the following inventions as preferred embodiments.

[0008] 2. A dressing composition containing at least fats and oils, water and an emulsion stabilizer and having a fats and oils content of 60 to 80% by weight is slowly emulsified (having a particle diameter of 35 to 55 μm).
Are in a volume ratio of 90 to the total volume of the oil droplets.
% Or more. ) Can be carried out by an emulsifier (e.g., a colloid mill or a mixer). Preferably, the oil droplets have an average particle diameter of 50 μm or less for stabilizing the emulsified state until filling of the dressing container. For the emulsified state, the average particle diameter is preferably 40 μm or more, and particularly preferably the average particle diameter is 4 μm.
Oil droplets having a particle diameter in the range of 35 to 55 μm are particularly preferred for the range of 0 to 50 μm, the component stability from emulsification to filling of the container, and the emulsification state which is satisfied with the salad and simultaneously satisfies the emulsification destruction. And has a viscosity of 1000 to 6000 cps, preferably 2
000-4000 cps, more preferably 2500-3
A method for producing a dressing, comprising emulsifying to 500 cps.

In the present invention, the viscosity is a value under the condition of a Brookfield viscometer at 20 ° C. In addition, the particle size distribution of the oil droplets in the present invention, the average particle size, the particle size distribution of the oil droplets during dressing was measured four consecutive times using a Shimadzu laser analysis type particle size analyzer, and the measured values were averaged. It is the value obtained by

[0010] 3. The particle size of the oil droplet is 1
It is in the range of 5 to 125 μm, is present in an amount of 90% or more in a particle size distribution volume ratio of 35 to 55 μm, and has an average particle size of 40 to 50
The above production method, wherein the emulsion is emulsified so as to be in an oil-in-water type emulsion state within a range of μm.

4. The oil and fat content is 70%, the emulsion stabilizer is xanthan gum, and the content of the xanthan gum is 0.01 to 0.
The above process wherein the amount is 2% by weight, preferably 0.01 to 0.15% by weight, particularly preferably 0.01 to 0.1% by weight.

5. The properties of the dressing are in an emulsified state immediately after treatment by an emulsifier, in a state in which a part of an aqueous phase and an oil phase are separated after being left after the treatment, and in an intermediate stage thereof. And a dressing that can be manufactured by the above manufacturing method.

6. A dressing characterized by being a composition obtainable by the above-mentioned production method, or a food using the dressing, such as a raw vegetable salad, a boiled vegetable salad, a macaroni salad, a potato salad, a combination salad, a fish shellfish Salad, meat salad, fruit salad, marinade salad, etc.

In the present invention, the separated liquid refers to a state in which a part of an aqueous phase and an oil phase are separated or separated, and the emulsified liquid refers to a state where oil droplets are surrounded by an aqueous phase and dispersed or emulsified. Oil-in-water type emulsified state.

The emulsion stabilizer means a substance for enhancing the stability of an emulsified state, and it does not matter whether it is a natural product or a synthetic product as long as it can be used for foods.

The high oil content dressing obtainable by the method of the present invention may be an emulsified liquid and a uniform component at least when it is filled into packaging (including containers) after production. In addition, the dressing is one in which a part has been separated after filling, one in an oil phase, an aqueous phase and an emulsified phase,
Even if the dressing is separated into an oil phase and an aqueous phase by emulsification destruction when mixed or mixed on a salad or the like, the salad includes all in a harmonious state.

[0017]

Embodiments of the present invention will be described below.

According to the present invention, a dressing composition containing at least fats and oils, water and an emulsion stabilizer and having a fats and oils content of 60 to 80% by weight is prepared by using an emulsifier to give a particle size of 35 to 35%.
Oil droplets having a volume ratio of at least 90% with respect to the volume of all the oil droplets, the average particle size of the oil droplets is in the range of 40 to 50 μm, and the viscosity is 1000 to 60 μm.
A dressing manufacturing method characterized by emulsifying so as to be 00 cps.

The oils and fats used in the present invention may be edible, and include edible oils such as rapeseed oil, soybean oil, sunflower oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sesame oil, olive oil and the like. The fats and oils may be vegetable-derived fats, animal-derived fats and oils, or synthetic products regardless of their origin, as long as they are edible and have properties suitable for dressing. The fats and oils may be those obtained by mixing a plurality of fats and oils in addition to the fats and oils obtained from one kind of raw material.

The content of the fat or oil is adjusted to 60% with respect to the weight of the dressing composition in order to give the dressing its original luster and luster, and to impart a mild taste to the fat or oil itself.
To 80% by weight, more preferably 70 to 80% by weight.
% Weight. Components such as spices and flavors may be added to the fats and oils as desired.

The aqueous phase contains vinegar, fruit juice, spices, wine,
Components such as seasonings, ingredients, and fragrances can be arbitrarily added, and the aqueous phase is used in an amount of 20 to 40 with respect to the dressing composition.
What is necessary is just to adjust and mix so that it may become weight%.

The emulsion stabilizer may be any as long as it has an emulsion stabilizing effect on edible oils and fats. Examples thereof include emulsifiers such as soybean lecithin, glycerin fatty acid ester and sorbitan fatty acid ester, agar, pectin, α-starch, starch, and the like. Gum arabic, tarragant gum, guar gum, casein, sodium caseinate, pastes such as sodium alginate, thickeners such as carrageenan, locust bean gum, tamarind gum, xanthan gum, and polysaccharides suitable for emulsion stabilization can be used. Two or more emulsifiers may be used, and a plurality of emulsifiers arbitrarily selected from emulsifiers, pastes, thickeners and polysaccharides may be used in combination. When xanthan gum is used as an emulsion stabilizer, its content is preferably used to easily cause emulsification destruction on salads and the like, and to obtain a glossy, mild taste with a separated liquid (separate type) dressing,
It is 0.01 to 0.2% by weight, particularly preferably 0.01 to 0.15% by weight, more preferably 0.01 to 0.10% by weight, based on the dressing composition.

The above fats and oils, water and an emulsion stabilizer are mixed before emulsification by an emulsifier or the like to obtain a dressing composition. The mixing can be performed by dispersing the emulsion stabilizer in the aqueous phase using a known device such as a mixer, premixing the mixture, stabilizing the viscosity, adding fats and oils, and adjusting the dressing composition.

When the obtained dressing composition is emulsified by an emulsifier, preferably a colloid mill, the viscosity can be adjusted by setting the number of revolutions of the emulsifier, the passing flow rate, and the passing clearance to specific conditions. 1000-60
00 cps, average particle size of oil droplets during dressing is 40
A dressing of ５０50 μm can be obtained. Specific conditions can be appropriately set according to the type of the emulsifier. The passage clearance refers to a gap through which the object of the present invention passes between the outer stator of the emulsifier and the rotor that rotates at a high speed.

In order to obtain the dressing of the present invention using a mixer, after addition of fats and oils, the mixture is further mixed and stirred under specific high-speed mixing conditions, and has the same viscosity and particle size distribution range as when a colloid mill is used as an emulsifier. And emulsify as follows.

As a specific condition, when a colloid mill is used as the emulsifier, the passage clearance is preferably 5
/ 1000 to 40/1000 inches, more preferably in the range of 10/100 to 30/1000 inches, and the rotor speed of 2400 to 4400 rpm, more preferably 3
000-3300 rpm, the passing flow rate is 5-10
The range is preferably 0 L / min, more preferably 10 to 80 L / min.

As a specific condition when a mixer is used, when a known turbine type mixer is used, the mixing speed is preferably 100 to 300 rpm after adding fats and oils.
It is more preferably adjusted to 150 to 250 rpm, and the mixing time is preferably set to 10 to 30 minutes, more preferably 15 to 25 minutes.

After the treatment with the emulsifier, the obtained dressing is filled in a suitable package or container. The state of the dressing immediately after filling is a completely emulsified liquid state.

The dressing obtained by the production method of the present invention is free from any signs of phase separation even if it is left standing for 6 to 24 hours in a refrigerated state after being packed in an appropriate package or container and left standing. There is no floating of oil on the liquid surface. After that, the floating of the oil droplets started slightly, and the amount of the oil gradually increased and increased.
In 10 to 10 weeks, it is separated into three phases, an oil phase, an emulsified phase, and an aqueous phase. If the container and the like are shaken well, the original emulsified liquid dressing is restored.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The present invention is not limited to the following examples. Unless otherwise specified, “%” represents “% by weight” with respect to the dressing composition. The viscosity was measured by Brookfield (B-type rotational viscometer, rotor No. 1, 10 rpm, 20 ° C.).

Example 1 Production of Sample D 17% water, 1.4% salt, 0.1% white pepper, 0.5% mustard, 4% red wine and 7% vinegar are mixed to prepare a mixed solution. . A gum slurry in which 0.07% of a thickener (xanthan gum) is dispersed in 2% of edible vegetable oil and fat is prepared, added to the above mixed solution, and mixed and stirred by a mixer for 5 minutes to adjust the viscosity to 100 to 1000 cps. Stabilize within the range, and add the remaining edible vegetable oils and fats to 67.93% to obtain a dressing composition. This dressing composition was passed through an emulsifier (colloid mill, Model ND-1 manufactured by Chem Colloid Mill Co., Ltd.) to obtain a dressing (Sample D). The processing conditions of the emulsifier were as follows:
/ 1000 inch, rotor rotation speed 3000 rpm, flow rate 10.5 L / min. When the container filling discharged from the emulsifier was measured, the average particle size of the oil droplets of the dressing was 45 μm, and the volume ratio of the particle size distribution of the oil droplets of 35 to 55 μm was 90% or more. The measurement is
The sample was irradiated with light using a Shimadzu laser analysis type particle size analyzer, and the particle size distribution was continuously laser diffracted four times, and the average value of the particle size distribution was obtained. The dressing had a viscosity of 3200 cps (20 ° C.) and acidity /
A dressing with a high oil content of 0.95%, salt / 1.42% was obtained. It is in an emulsified state for 6 to 24 hours after production and filling, and even if signs of separation occur thereafter, if the container is shaken, 6 to 2 hours.
The emulsified state for 4 hours is restored.

(Example 2) Preparation of Sample E After the dressing composition was prepared by the same composition and the same operation as in Example 1, the turbine type mixer (three-stage mixing blade) was rotated at a high speed of 180 rpm for 20 minutes. The mixture was emulsified to produce the same high oil content dressing (Sample E) as in Example 1. When the average particle diameter and the particle diameter distribution were measured using the same measuring device as in Example 1, the result was that the average particle diameter was 48 μm, and the volume ratio of the particle diameter distribution of the oil droplets of 35 to 55 μm was 90% or more. I got Viscosity is 2800 cps
(20 ° C.), acidity / 0.95%, salt content / 1.42%.

(Comparative Example 1) Production of a separation type dressing (sample A) filled and divided into two liquids of an aqueous phase and an oil phase: 302.07 g of an aqueous phase portion of the same mixture of Example 1, 699.73 g of the oil phase was placed in the same container in the order of the water phase and the oil phase to prepare a dressing (sample A).

Comparative Example 2 Production of Dressing with 35% Oil (Sample B) Water, edible vegetable oils and fats, brewed vinegar, egg yolk, seasonings, spices, etc. were blended, acidity / 0.95%, salt content / 1. The mixture was adjusted to 42%, emulsified, and a dressing (sample B) having a viscosity of 4500 cps and an average particle diameter of 25 μm was produced.

(Comparative Example 3) Production of mayonnaise (sample C) of the same oil content (70%) Edible vegetable oil, egg yolk, brewed vinegar, seasoning, spices, etc. were blended, edible vegetable oil content was 70%, acidity /0.95%,
After adjusting to salt content / 1.42%, emulsified and viscosity 85,000c
A mayonnaise (sample C) having a ps of 4.5 μm and an average particle diameter of 4.5 μm was produced.

(Comparative evaluation of the resulting salad with high oil content dressing and raw vegetables) For samples A, B, C, D and E, 37 g of raw vegetables and 13 g of each sample
After 20 seconds, the appearance and sensuality were given to 20 evaluators. As a result, all of the 20 persons evaluated that there was no difference between Sample A and Samples D and E in the gloss (territory) of the salad in appearance. In addition, 19 people found that the dressing (samples D and E) of the present invention having a higher oil content than the sample A had a good balance of saltiness, acidity and oil content, and from the viewpoint of harmonizing the mild feeling of oil and the overall taste, A good evaluation exceeding sample A was answered. Samples B and C obtained good results from the viewpoint of harmonizing the overall taste. However, in terms of the luster (terry) of the salad and the mildness of the oil, Sample C of the same oil and a new high oil dressing D, All evaluated that E had a large difference in appearance and sensuality.

When the new high oil content dressing produced in Examples 1 and 2 is separated from the salad with the same type of acidity and salt as the separation type (filling by water phase and oil phase), emulsified dressing and mayonnaise combined with oil content Table 1 shows the comparative evaluation.

[0038]

[Table 1] Evaluation axis / ○: Good (complete destruction) Δ: Slightly poor (partially destruction) ×: Poor (no destruction) A: Separate dressing filling product (filling by water phase and oil phase, same sourness / saltiness) B: emulsification Dressing (same sour and salty mix) C: Mayonnaise (oil, sour and salty same mix) D: Example 1 (product of the present invention) E: Example 2 (product of the present invention)

As is evident from the results in Table 1, the product of the present invention obtained good results for all evaluation items.
It turns out that it has excellent physical properties compared with the conventional product.

[0040]

According to the production method of the present invention, uniform production and filling of a high oil content dressing is possible.
The efficiency of manufacturing filling can be improved. Oil phase after packaging and container filling,
Even if the aqueous phase is separated, it becomes an emulsified liquid again by shaking or mixing, so that dressing of a uniform component can always be provided. Also, if the dressing is mixed or mixed with salad, etc., it causes emulsification destruction and separates into an oil phase and an aqueous phase. Mild flavor can be given to salads and the like.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Fumitaka Tsurugimo 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Food Research Institute (72) Keiko Hoshino, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa 1-1 Ajinomoto Co., Inc. Food Research Laboratory (72) Inventor Shunichi Kitabayashi 2-2-19 Shimonoge, Takatsu-ku, Kawasaki-shi, Kanagawa Prefecture Knorr Foods Co., Ltd. F-term (reference) 4B047 LB09 LE02 LE03 LE03 LG10 LP03

Claims (3)

[Claims] 1. A dressing composition containing at least oil and fat, water and an emulsion stabilizer and having a fat and oil content of 60 to 80% by weight, having a particle diameter of 35 to 55 μm by an emulsifier.
Are present in a volume ratio of at least 90% to the volume of all the oil droplets, and the average particle size of the oil droplets is 40 to 5
0 μm range and viscosity of 1000-6000 cps
A method for producing a dressing, which comprises emulsifying so as to be as follows. 2. The method according to claim 1, wherein the emulsion is in an emulsified state immediately after the emulsification treatment by the emulsifier, in a state in which the water phase and the oil phase are separated after being left after the treatment, or in an intermediate stage thereof. Dressing that can be done. 3. A dressing, which is a composition obtainable by the production method according to claim 1, or a food using the dressing.