JP2023043257A - Linseed ground product-containing dressing - Google Patents

Abstract

To provide a mayonnaise-like dressing capable of suppressing calorie by reducing an oil and fat content, and suppressing viscosity reduction, and having excellent shape retention and rich palate feeling.SOLUTION: A dressing contains a linseed ground product, vegetable oil and fat and vinegar. The dressing is such that: the vegetable oil and fat is contained at 29 mass% or more and 78 mass% or less to a total amount of the dressing; the linseed ground product is contained at 0.7 mass% or more and 7.7 mass% or less as mass of components excluding an oil content contained in the linseed ground product; and viscosity at 25°C is 25 dPa s or more and 150 dPa s or less.SELECTED DRAWING: None

Description

The present invention relates to dressings containing crushed flaxseeds.

Dressings generally use edible vegetable oil and vinegar or citrus juice as essential raw materials, and are prepared by adding salt, sugar, spices, etc., and emulsifying them into oil-in-water type semi-solid or emulsified liquids. A condiment or separate liquid condiment mainly used in salads.
Mayonnaise and salad creamy dressing are types of dressings.
"Mayonnaise" uses egg yolks or whole eggs, and the essential ingredients are edible vegetable oils and fats, vinegar or citrus fruit juice, egg yolks, egg whites, protein hydrolysates, salt, sugars, honey, spices, and seasonings. (Amino acids, etc.), acidulants and spice extracts, without using raw materials and additives, and containing 65% by mass or more, generally about 70 to 80% by mass, of edible vegetable oils and fats based on the total amount of raw materials and additives. ing. In mayonnaise, edible vegetable oils and fats are a compounding component that contributes to imparting a rich flavor and exhibiting a certain degree of shape retention.
"Salad Creamy Dressing" uses egg yolk and starch or thickener, and the essential raw materials are edible vegetable oil and vinegar, citrus juice, egg yolk, egg white, starch (including modified starch), and protein hydrolyzate. , Salt, sugars, honey, spices, emulsifiers, pastes, seasonings (amino acids, etc.), acidulants, coloring agents and spice extracts. It contains about 10 to 50% by mass of edible vegetable oil.
Since mayonnaise contains a lot of oil and fat and has a high calorie content, in recent years, types with less vegetable oil have spread in the market. Vegetable oils and fats are often mixed with soybean oil or rapeseed oil, but in recent years, attention has been focused on the fatty acid composition of oils and fats for health maintenance. According to the Ministry of Health, Labor and Welfare's Dietary Reference Intakes for Japanese, the intake of omega-3 fatty acids (α-linolenic acid) is 1.8-2.4g or more (per adult), and the intake of omega-6 fatty acids is less than 10g (per adult). Recommended.
In addition, among the fatty acid composition of general vegetable oils and fats, the content of omega-3 fatty acids in soybean oil is 6.8%, and even rapeseed oil, which contains a relatively large amount of omega-3 fatty acids, is 11%. On the other hand, the content of omega-3 fatty acids in linseed oil is 57%, and linseed oil is a very effective oil for actively ingesting omega-3 fatty acids.
As an example of an oil-based food enriched with α-linolenic acid, Patent Document 1 discloses an α-linolenic acid-enriched oil-based food characterized by blending fat containing 20% by weight or more of α-linolenic acid as a constituent fatty acid. Examples of oils and fats containing 20% by weight or more of α-linolenic acid as a constituent fatty acid include linseed oil, and examples of oily foods include mayonnaise and dressings.
Adding linseed oil to the vegetable oil used in the production of mayonnaise is effective in promoting the intake of omega-3 fatty acids. I had no problem. To reduce calories, it is effective to reduce vegetable oils and fats and increase water content. However, there is a problem that the viscosity of the mayonnaise is lowered and the shape retention is impaired. In dressings, reducing the amount of oil and fat reduces the viscosity, so in order to increase the viscosity, it is necessary to add starch (including modified starch) or paste (including thickening polysaccharides). Starch and xanthan gum are used.
In addition, there is a problem that if fats and oils are reduced in order to reduce the calorie, the rich flavor is reduced.
As a method for making the appearance of a low-calorie oil-in-water emulsion resemble mayonnaise, a method has been proposed in which a predetermined amount of plant sterol fatty acid ester alone is used as an aqueous phase raw material containing heat-expandable modified starch and an oil phase raw material. (Patent Document 2). Although mayonnaise-like appearance can be obtained by this method, texture has not been investigated.

JP-A-2-227030 Japanese Unexamined Patent Application Publication No. 2009-89608

To provide a mayonnaise-like dressing capable of suppressing calorie by reducing oil and fat content, suppressing decrease in viscosity, having good shape retention, and having rich texture. is the subject.

As a result of intensive studies to solve the above problems, the present inventors have found that by reducing the content of vegetable oil to a predetermined amount and adding a predetermined amount of crushed linseed, even if the oil content is reduced, the viscosity The present inventors have found that it is possible to provide a mayonnaise-like dressing that can suppress the decrease, has good shape retention, and has a rich texture, and has completed the present invention.

That is, the present invention includes the following aspects.
[1] A dressing containing crushed linseed, vegetable oil and vinegar,
Containing the vegetable oil in the range of 29% by mass to 78% by mass with respect to the total amount of the dressing,
The ground flaxseed material is included in the range of 0.7% by mass or more and 7.7% by mass or less as the mass of components other than oil contained in the ground flaxseed material,
The dressing, which has a viscosity of 25 dPa·s or more and 150 dPa·s or less at 25°C.
[2] A method for producing a dressing according to [1] above, comprising the step of dry pulverizing linseed to obtain crushed linseed material.
[3] The method for producing a dressing according to [1] above, comprising the step of wet-grinding linseed with vegetable oil to obtain a paste containing ground linseed.

According to the present invention, the calorie can be reduced by reducing the fat content, and even if the fat content is reduced, the decrease in viscosity can be suppressed, it has good shape retention, and it has a rich texture. It is possible to provide a mayonnaise-like dressing with In addition, the dressing of the present invention can reduce the calorie content by reducing the oil content compared to conventional mayonnaise. In addition, the linseed oil component contained in the crushed linseed product can increase the content of omega-3 fatty acids in the vegetable oil contained in the dressing. Furthermore, components such as dietary fiber, linseed lignans and minerals contained in ground flaxseeds are effective in promoting health.

Dressings generally use edible vegetable oil and vinegar or citrus juice as essential raw materials, and are prepared by adding salt, sugar, spices, etc., and emulsifying them into oil-in-water type semi-solid or emulsified liquids. seasoning or separated liquid seasoning.

The present invention relates to a dressing, and the dressing of the present invention is a dressing containing crushed linseed, vegetable oil and vinegar, and is contained in 29% by mass or more and 78% by mass or less of the vegetable oil and crushed linseed with respect to the total amount of the dressing. It contains 0.7% by mass or more and 7.7% by mass or less of crushed linseed as the mass of components other than oil, and has a viscosity of 25 dPa·s or more and 150 dPa·s or less at 25°C.
The present invention also relates to a method for producing the dressing, and the method for producing the dressing includes a step of dry pulverizing flaxseed to obtain ground flaxseeds.
Furthermore, the present invention relates to a method for producing the dressing, and the production method of the present invention includes a step of wet-grinding linseed with a part of the vegetable oil to be blended into the dressing to obtain a paste containing crushed linseed.

Flaxseed is the seed (kernel) of flax (flax, scientific name: Linum usitatissimum), a wild plant native to the Mediterranean region of Europe.
In the present invention, linseed can be used as a raw material regardless of the production area or variety, such as domestic or foreign.
Flaxseeds whose seed shape is maintained can be used, such as untreated, dried, wet-heated, and dry-heated. Roasted flaxseed is preferred. This is because by roasting, it is possible to obtain the same flavor and aroma as sesame and the like. The roasting treatment is performed by heating at 100 to 400° C. for 30 seconds to 120 minutes, for example.

In the present invention, the "ground flaxseed product" can be obtained by dry grinding or wet grinding using vegetable oil.
In the present invention, dry pulverization is a method of pulverizing untreated flaxseed or roasted flaxseed as it is.
In the present invention, wet pulverization means a method of pulverizing or pulverizing untreated linseed or roasted linseed in vegetable oil. Examples of such treatment include wet pulverization or wet pulverization such as grinding (grinding stone), cutting blade, pounding, medium agitation, compression, impact, crushing, freeze-cooling, vacuum, etc. Methods and combinations thereof can be exemplified, preferably by a grinding stone wet atomization method or a knife wet atomization method.
The vegetable oil used for wet grinding preferably constitutes a part of the vegetable oil blended in the dressing of the present invention, and the type thereof is preferably the same as those described later.
The ratio of the vegetable oil to be mixed with the flaxseed in the wet grinding is not particularly limited.
In the case of dry pulverization, a powdery pulverized linseed product can be obtained, and in the case of wet pulverization, a paste (also referred to as linseed paste) containing the pulverized linseed product can be obtained. Production by wet grinding is preferable from the viewpoint that generation of an oxidative odor can be suppressed when the ground flaxseed material is stored.

In the present invention, the 50% cumulative diameter of ground flaxseeds is preferably 15.5 μm to 300 μm, more preferably 15.5 μm to 50 μm, most preferably 15.5 μm to 30 μm. The particle size can be measured by measuring the particle size distribution on a volume basis using, for example, a laser diffraction/scattering particle size distribution analyzer (Microtrac MT-3000, manufactured by Microtrac Bell).

The dressing of the present invention is 0.7% by mass or more and 7.7% by mass or less, preferably 0.9% by mass or more and 7.5% by mass as the mass of components other than oil contained in the ground flaxseed product, relative to the total amount of the dressing. % or less, more preferably 2.0% to 6.8% by mass, and most preferably 2.5% to 4.5% by mass of ground linseed material. Here, the oil contained in the crushed linseed product means the sum of the linseed oil component contained in the linseed used and the vegetable oil used when the crushed linseed is obtained by wet crushing. The mass of components other than oil contained in the ground flaxseed product can be obtained by analyzing the amount of fats and oils contained in the ground flaxseed product by an acidolysis method. Ground flaxseeds contain polysaccharide thickeners and have the effect of increasing viscosity by absorbing water. In addition, as the content of crushed flaxseeds increases, the particles of the crushed flaxseeds contained in the dressing tend to remain in the mouth and give a rough texture (graininess).

In the present invention, the "vegetable oil" is not particularly limited as long as it is derived from a plant. Flaxseed oil and rapeseed oil are preferable from the viewpoint of containing a large amount of omega-3 fatty acids. Flaxseed oil is expensive and may give off an oxidized odor when used in large amounts, so it is more preferable to mix linseed oil and rapeseed oil.
The dressing of the present invention contains 29% by mass or more and 78% by mass or less, preferably 30% by mass or more and 76% by mass or less, more preferably 50% by mass or more and 70% by mass or less of vegetable oil based on the total amount of the dressing.
The higher the vegetable oil content, the thicker the dressing, and the more the ground flaxseed particles contained in the dressing tend to leave a rough texture (graininess) in the mouth. If the vegetable oil content exceeds 76% by mass, the viscosity tends to be too high due to the addition of ground linseed, and a sufficient calorie reduction effect cannot be obtained.
The vegetable oil content includes the oil content (linseed oil component) contained in the crushed linseed product, and the amount of vegetable oil used for wet crushing when the crushed linseed product is obtained by wet crushing.

In the present invention, the "edible vinegar" is not particularly limited as long as it is an edible vinegar, and for example, grain vinegar, rice vinegar, fruit vinegar, black vinegar, red vinegar and the like can be used.
The dressing of the present invention preferably contains 5% by mass or more and 15% by mass or less of vinegar with respect to the total amount of the dressing.

The dressing of the present invention can contain raw materials used in producing the dressing as other ingredients other than the above, as long as the effects of the present invention are not impaired. As such raw materials, egg yolks or whole eggs, protein hydrolysates, salt, sugars, honey, spices, seasonings (amino acids, etc.), acidulants and spice extracts, polysaccharide thickeners, modified starches, etc. can be fried. can.
Egg yolks and whole eggs can be raw eggs as they are, refrigerated liquid eggs that have been sterilized by heating, or frozen eggs that have been frozen with added salt.
Examples of viscosity-increasing polysaccharides include xanthan gum, guar gum, locust bean gum, gum arabic, agar, pectin, and carrageenan. It is preferred to use
Modified starch is obtained by subjecting starch to various processing (enzymatic, physical, and chemical) to modify/improve its properties and impart/enhance functionality. A modified starch having acid resistance, emulsion stability, and a creamy texture is preferred, and an example of such a modified starch is starch sodium octenyl succinate.

In the present invention, the viscosity of the dressing at 25° C. is 25 dPa s or more and 150 dPa s or less, preferably 30 dPa s or more and 140 dPa s or less, more preferably 40 dPa s or more and 130 dPa s or less, most preferably 50 dPa s. · s or more and 120 dPa·s or less.
For the viscosity of the dressing, for example, a Viscotester viscometer (manufactured by Rion, VT-06) is equipped with an appropriate rotor (rotor No. 1 for medium viscosity, No. 2 rotor for high viscosity, or No. 3 rotor for low viscosity) and measured at 25 ° C. , can be measured after spinning at 62.5 rpm for 10 seconds.
The higher the viscosity of the dressing, the thicker the texture tends to be, and the coarser texture (graininess) left in the mouth by the ground flaxseed particles contained in the dressing can be reduced.

The method for producing the dressing of the present invention can be produced according to a conventional method except for including a step of obtaining a predetermined pulverized flaxseed product. For example, it can be carried out by putting raw materials other than vegetable oil into a stirring device and mixing, and then adding and emulsifying the vegetable oil while mixing.

The ground flaxseed dressing of the present invention can be used in the same manner as general mayonnaise. It is mainly used as a seasoning for raw vegetables and salads. It can be used for various seasonings.

EXAMPLES Hereinafter, examples will be given in order to specifically describe the present invention, but the present invention is not limited only to the following examples.

<Production Example 1 Production of paste (linseed paste) containing pulverized flax by wet pulverization>
(1) Flax was put into a roaster set at 180° C. and roasted for 12 minutes to obtain roasted flax.
(2) 800 g of roasted linseed and 200 g of linseed oil (manufactured by Nippon Co., Ltd.) were put into a container (total 1 kg), and mixed with a spatula so that the whole was well blended (blending ratio roasted linseed: linseed oil = 8:2).
(3) The mixture was put into a cutter mixer (manufactured by Stephan Food Process Machinery, model U1500006), and a paste containing crushed linseed was obtained under conditions of a rotation speed of 3000 rpm for 5 minutes.
As a result of analysis by an acid decomposition method, 55 g of oil was contained in 100 g of the paste containing ground linseed.

<Production Example 2 Production of pulverized linseed product by dry pulverization>
(1) Flax was put into a roaster set at 180° C. and roasted for 12 minutes to obtain roasted flax.
(2) 500 g of roasted flaxseed was put into a cutter mixer (manufactured by Stephan food process machinery, model U1500006), and a powdery ground flaxseed product was obtained under the condition of a rotation speed of 3000 rpm for 5 minutes. As a result of analysis, 44 g of oil was contained in 100 g of ground linseed.

<Production Example 3 Production of dressing without addition of pulverized linseed>
(1) A homomixer MARK II Model 2.5 (Labo Solution, manufactured by Primix Co., Ltd.) was used for manufacturing the dressing, and a rotating blade type homodisper was used for the stirring part.
(2) Thawed sterilized frozen 10% salted egg yolk, sugar, salt, monosodium glutamate, mustard powder, brewed vinegar and water were put into a container of a stirring device and mixed at a rotation speed of 1000 rpm for 60 seconds.
(3) Vegetable oil was added continuously over 1 minute while mixing at a rotation speed of 1000 rpm. After the mixing was finished, the mixture was scraped off and mixed at a rotation speed of 1000 rpm for 1 minute to obtain a dressing without crushed flaxseeds.
(4) The resulting dressing without crushed flaxseeds was packed in a three-side sealed pouch container with low oxygen permeability and hermetically sealed.

<Production Example 4 Production of ground flaxseed dressing>
(1) A homomixer MARK II Model 2.5 (Labo Solution, manufactured by Primix Co., Ltd.) was used for manufacturing the dressing, and a rotating blade type homodisper was used for the stirring part.
(2) Thawed sterilized frozen 10% salted egg yolk, sugar, salt, monosodium glutamate, mustard powder, brewed vinegar and water were put into a container of a stirring device and mixed at a rotation speed of 1000 rpm for 60 seconds.
(3) Ground linseed was added and mixed at a rotation speed of 1000 rpm for 60 seconds.
(4) Vegetable oil was added continuously over 1 minute while mixing at a rotation speed of 1000 rpm. After the mixing was completed, the mixture was scraped off and mixed at a rotational speed of 1000 rpm for 1 minute to obtain a dressing containing crushed flaxseed.
(5) The obtained dressing containing crushed flaxseed material was packed in a three-sided seal pouch container having low oxygen permeability and sealed tightly.

<Evaluation of Test Example 1 Dressing>
The viscosities of the dressings obtained with the compositions described in Tables 1-3 were measured.
Viscosity was measured after a No. 1 rotor was attached to a Viscotester viscometer (manufactured by Rion Co., Ltd., VT-06) and rotated at 25° C. and 62.5 rpm for 10 seconds. Incidentally, when the viscosity of commercially available mayonnaise was measured in the same manner, it was 80 to 120 dPa·s.
In addition, according to the evaluation criteria table, the appearance and texture of the obtained dressings were evaluated by 10 skilled panelists, and the average score was obtained. In addition, rapeseed oil was used as the vegetable oil in an amount of 80% of the total amount of the dressing (Comparative Example 1) without adding crushed flaxseeds. An average score of 3.0 or more for both appearance and texture was regarded as acceptable. The results are shown in Tables 1-3.
In Comparative Examples 1 to 5, in which ground linseed was not added, as the content of the vegetable oil decreased, the viscosity decreased, the shape retention decreased, and the richness tended to weaken.
Examples 1 to 13, which use a paste containing ground flaxseed produced by wet pulverization and a vegetable oil content within a predetermined range of the present invention and exhibit a predetermined viscosity, exhibit good shape retention and a thick paste. The texture was good and the grainy texture due to the addition of ground flaxseed was reduced.
In comparing Examples 6 and 7, and Examples 9 and 10, it was observed that as the content of ground flaxseed material increased, the viscosity increased, resulting in better shape retention and a stronger richness. was taken.
In general, the higher the vegetable oil content, the thicker the feeling. It showed a rich texture, and the higher the viscosity, the stronger the richness.
Furthermore, in the comparison between Example 5 and Example 8, and between Examples 11 and 12 and Example 13, even if the content of ground linseed material is the same, the higher the viscosity, the more grains are obtained by adding the ground linseed material. There was a tendency to have a good texture with a reduced texture.
In addition, Examples 14 to 16 using pastes containing pulverized flax produced by dry pulverization with vegetable oils and fats in a content within a predetermined range of the present invention also exhibited good shape retention, and had a rich texture and flaxseed flaxseed. It had a good texture with reduced graininess due to the addition of the pulverized material.

Evaluation criteria table

*ここで「ペースト状」とはものに付着した場合、逆さにしても簡単に流れ落ちない状態をいう。 Table 1 When ground linseed is not added

*Here, "paste-like" refers to a state in which when it adheres to something, it does not easily flow off even if it is turned upside down.

* 油分はアマニ由来のアマニ油成分、非油分はアマニ粉砕物に含まれる油分以外の成分を指す
** 乳化せず、油分と水分が分離した状態であったため測定せず Table 2-1 Use of paste containing crushed linseed produced by wet crushing

* Oil refers to linseed oil components derived from linseed, non-oil refers to components other than oil contained in crushed linseed
** Not measured because no emulsification and oil and water separated

* 油分はアマニ由来のアマニ油成分、非油分はアマニ粉砕物に含まれる油分以外の成分を指す Table 2-2 Use of paste containing crushed linseed produced by wet crushing

* Oil refers to linseed oil components derived from linseed, non-oil refers to components other than oil contained in crushed linseed

* 油分はアマニ由来のアマニ油成分、非油分はアマニ粉砕物に含まれる油分以外の成分を指す Table 2-3 Use of paste containing crushed linseed produced by wet crushing

* Oil refers to linseed oil components derived from linseed, non-oil refers to components other than oil contained in crushed linseed

* 油分はアマニ由来のアマニ油成分、非油分はアマニ粉砕物に含まれる油分以外の成分を指す Table 3 Use of ground linseed material produced by dry grinding

* Oil refers to linseed oil components derived from linseed, non-oil refers to components other than oil contained in crushed linseed

Claims (3)

A dressing containing crushed linseed, vegetable oil and vinegar,
Containing the vegetable oil in the range of 29% by mass to 78% by mass with respect to the total amount of the dressing,
The ground flaxseed material is included in the range of 0.7% by mass or more and 7.7% by mass or less as the mass of components other than oil contained in the ground flaxseed material,
The dressing, which has a viscosity of 25 dPa·s or more and 150 dPa·s or less at 25°C. 2. A method for producing a dressing according to claim 1, comprising the step of dry-grinding linseed to obtain ground linseed material. 2. A method for producing a dressing according to claim 1, comprising the step of wet-grinding linseed with vegetable oil to obtain a paste containing ground linseed.