JP3517627B2 - dressing - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dressing, and more particularly to a dressing having a good flavor, which is excellent in flavor and fragrance brought by an aqueous phase portion and is excellent in balance with richness and mildness brought by an oil phase portion.

[0002]

2. Description of the Related Art Salad dishes are a menu that is widely eaten, and there is an increasing tendency to emphasize the nutritional balance of meals, and they are being actively taken in daily meals. Dressing is usually used as a seasoning in salad dishes, and soybean oil, rapeseed oil, safflower oil, cottonseed oil, and corn oil are usually used in the oil phase to give a rich or mild flavor to salad dishes. Edible vegetable oils and fats such as sunflower oil, olive oil and sesame oil are used. However, edible vegetable oils and fats have the advantage of imparting a rich or mild flavor, while depending on the composition of the water phase part, there is a difficulty in suppressing the flavor of the water phase part, in particular the flavor in terms of taste and smell, in such a case, Conventionally, in order to obtain a desired flavor and flavor, the amount of appropriate raw materials has been increased or a flavor has been added. Such methods tended to upset the overall flavor balance. Also, as an attempt to improve the flavor by devising the water phase part, one that enhances the flavor of the spice by adding xanthan gum to the water phase part of the dressing and thickening it to evenly disperse the spice (Japanese Patent Publication No. 62 -43659) or a vegetable having a specific particle distribution and an aqueous phase portion having a specific viscosity range to impart the flavor and texture of the vegetable to a salad (JP 08-173082 A). ,
The problem that the oil phase part suppresses the flavor of the aqueous phase part, especially the flavor on the taste and the olfactory sense has not been solved, and it cannot be said that the oil phase part has been sufficiently improved.

[0003]

SUMMARY OF THE INVENTION The object of the present invention is to improve the oil phase part to provide a good flavor, particularly excellent flavor and aroma provided by the water phase part, and a rich and mild feeling provided by the oil phase part. It is an object to provide a well-balanced dressing with good flavor.

[0004]

In order to achieve the above object, the inventors of the present invention have conducted extensive studies and as a result, the medium-chain fatty acid is contained in a certain amount in the oil phase part, so that the flavor brought by the water phase part is brought about.・ We have found that the scent stands out, and achieved the following invention. That is, the present invention comprises an oil phase part and an aqueous phase part, and the oil phase part is adjusted to be 1 to 65 mass% of the whole. The oil phase part is an oil and fat composition mainly composed of triglycerides, and the proportion of medium chain fatty acids in the total fatty acids constituting the oil and fat composition is 3 to 40% by mass, and medium chain fatty acid residues in all triglycerides are contained. The proportion of triglyceride having 1 or more of 3 in the molecule is 3 to 90% by mass. The water layer portion is characterized by containing vinegar, a fermentation raw material, and a flavor raw material. With such a structure, it is possible to obtain a dressing having a good flavor, in particular, an outstanding scent of the water layer portion.
Further, the medium chain fatty acid is preferably a saturated fatty acid having 6 to 12 carbon atoms. Furthermore, the case where the oil phase portion and the water phase portion are emulsified in an O / W type also has a suitable flavor, which is preferable.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below.
The present invention provides a dressing having a medium-chain fatty acid in the oil phase portion, which has a good flavor, particularly enhances the flavor and aroma brought by the water phase portion, and further has the richness and mild feeling brought by the oil phase portion. Is an issue. The dressing of the present invention comprises a water phase part and an oil phase part. The oil phase part is 1 to 65% by mass, preferably 5 to 60% by mass, and more preferably 10 to 55% by mass, and the oil phase part is an oil and fat composition mainly composed of triglyceride. Oil phase is 1
When the content is less than mass%, no richness is obtained, and when the content is more than 65 mass%, the aroma and the like of the water layer portion is excessively suppressed, which is not preferable. Here, “mainly” means that triglyceride is 85% by mass or more, preferably 90% by mass, in the fat composition.
More preferably, it means that the content is 95% by mass or more. In the present invention, the medium chain fatty acid has 6 carbon atoms.
-12 fatty acids, especially saturated fatty acids, are preferred. Examples include caproic acid, caprylic acid, capric acid, and lauric acid, and saturated fatty acids having 8 to 10 carbon atoms, particularly caprylic acid and capric acid are preferable. The fatty acid residue is a group obtained by removing OH of a carboxyl group from fatty acid. In the dressing of the present invention, the proportion of medium-chain fatty acids in the total fatty acids constituting the oil phase portion is 3 to 40% by mass, and the medium-chain fatty acid residues in the total triglycerides are 1 in the molecule.
It is necessary that the proportion of triglycerides having three or more is 3 to 90% by mass. If the proportion of medium-chain fatty acids and the proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule are outside this range, the flavor and aroma provided by the water phase part will not be complemented, and the rich and mild feeling provided by the oil phase part There is no feature of compatibility with. The proportion of medium chain fatty acids in the total fatty acids constituting the oil phase portion is 3 to 40% by mass, preferably 4
-30% by mass, more preferably 5-25% by mass. The proportion of triglycerides having one or more medium chain fatty acid residues in the molecule in all triglycerides is 3 to 90% by mass, preferably 5 to 80% by mass, more preferably 7%.
Is about 70% by mass. The oil and fat composition of the oil phase portion of the dressing of the present invention, after appropriately mixing the oil and fat as a raw material and the medium chain fatty acid, the transesterification reaction is performed with sodium methylate as a catalyst or in the presence of a lipolytic enzyme, At this time, the ratio of the medium chain fatty acid in the total fatty acids constituting the oil and fat composition, and the ratio of the triglyceride having one or more medium chain fatty acid residues in the molecule in the total triglyceride should fall within the specific range. It can also be obtained by adjusting the transesterification reaction. As raw material fats and oils,
Ordinary edible oils and fats, such as soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, sunflower oil, high oleic sunflower oil , Cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, palm oil , Cacao butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algae oil, these fats and oils and their hydrogenated fats and oils reduced in quality by quality improvement,
Examples include fractionated oils and fats. Although medium chain fatty acids have already been described, medium chain fatty acid triglycerides can be used instead of or together with medium chain fatty acids. As the medium-chain fatty acid triglyceride, a triglyceride obtained by subjecting the medium-chain fatty acid and glycerin to an esterification reaction by a conventional method can be used, but in general, MCT (M
ediumChain Triglycerides)
8 to 10 carbon atoms such as coconut oil-decomposing fatty acids
Mono- or mixed-acid triglycerides composed of saturated fatty acids of, for example, caprylic acid / capric acid = 60/4
Triglyceride of 0 to 75/25 (mass ratio) can be preferably used. The proportion of medium-chain fatty acids in all fatty acids constituting the oil / fat composition and the proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule in all triglycerides are determined in consideration of the raw oil / fat composition. It can be adjusted by adjusting the use ratio with the chain fatty acid and measuring the triglyceride composition of the reaction product during the transesterification reaction. The water layer portion of the dressing of the present invention contains vinegar, a fermentation raw material, and a flavor raw material. The oil phase part has a flavor of the water layer part
Although the scent is enhanced, a suitable effect can be obtained particularly with respect to the aroma components and tastes of vinegar, fermentation raw materials, and flavor raw materials, and therefore, those containing these in the water phase part are preferable.
The flavor and aroma brought by the water phase are mainly vinegar, fermentation materials,
The aroma component of the flavor raw material, which means the normal aroma and the flavor and aroma felt when placed in the mouth. The oil phase part gives a rich and mild feeling to the dressing as a whole,
Depending on the amount and properties, the flavor and scent of the water layer part may be suppressed, and the good points derived from the water layer part may be impaired. In particular, since the scenting components and raw materials are usually added to the water layer, the characteristics of the dressing and the impression that it is preferable are formed by the water layer. Therefore, the value of the entire dressing is often determined by how to utilize the flavor and aroma of the water layer. However, as described above, since the oil phase portion has the advantage of imparting a rich and mild feeling, it does not suppress the flavor and aroma of the water layer portion, and the richness and mildness obtained from the oil phase portion The problem is how to give it in good balance. The present invention solves these problems and provides a dressing excellent in flavor and the like with the above configuration. Further, although the O / W type emulsified state gives a dressing a creamy texture, it has the advantage that edible vegetable oils give a rich or mild flavor, while depending on the composition of the oil phase part, Flavor,
In particular, the fact that the flavor is difficult to suppress in terms of taste and smell is the same as that of the separated liquid dressing. Therefore, the O / W-type emulsified dressing also has a suitable flavor-related effect.

The dressing of the present invention comprises an aqueous phase portion and an oil phase portion. The oil phase portion is 1 to 65 mass% of the whole, preferably 5
-60 mass%, more preferably 10-55 mass%. If the oil phase portion is less than 1% by mass, no richness can be obtained, and 65
If the amount is more than mass%, the scent of the water layer is suppressed too much, which is not preferable. The oil and fat composition is mainly composed of triglyceride in the oil phase. Here, "mainly" means that the fat and oil composition contains triglyceride in an amount of 85% by mass or more, preferably 90% by mass, and more preferably 95% by mass or more.

The effect of the present invention can be obtained by containing the above-mentioned medium chain fatty acid, and the aroma and the like of the water phase part is improved as compared with the usual edible oils and fats mainly containing long chain fatty acids. Here, in the case of containing a certain amount of short chain fatty acids,
It often gives off a peculiar offensive odor, which is not preferable considering the flavor of the entire dressing. In the present invention, the medium chain fatty acid is preferably a fatty acid having 6 to 12 carbon atoms, particularly a saturated fatty acid. Examples include caproic acid, caprylic acid, capric acid, and lauric acid, and saturated fatty acids having 8 to 10 carbon atoms, particularly caprylic acid and capric acid are preferable. The fatty acid residue is a group obtained by removing OH of a carboxyl group from fatty acid. The medium chain fatty acid is contained in coconut oil, palm kernel oil and the like and can be obtained by decomposition and distillation. Further, as its functions, suppression of body fat accumulation, increase in energy consumption, abdominal retention effect, blood lipid lowering, insulin secretion promotion, calcium absorption promotion, vitamin E absorption promotion, etc. are known.

In the dressing of the present invention, the proportion of medium chain fatty acids in the total fatty acids constituting the oil phase portion is 3 to 4.
The proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule, which is 0% by mass and accounts for all triglycerides, needs to be 3 to 90% by mass. If the proportion of medium-chain fatty acids and the proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule are outside this range, the flavor and aroma provided by the water phase portion will not be complemented, and the richness of the oil phase portion
The feature of achieving a mild feeling does not occur. The proportion of medium chain fatty acids in all fatty acids constituting the oil phase part is 3 to 40% by mass, preferably 4 to 30% by mass, more preferably 5 to
It is 25 mass%. The proportion of triglycerides having one or more medium chain fatty acid residues in the molecule in all triglycerides is 3 to 90% by mass, preferably 5 to 80% by mass, more preferably 7 to 70% by mass. Further, the proportion of triglycerides having one or two medium chain fatty acid residues in the molecule in the total triglycerides is 3 to 85% by mass, preferably 5 to 75% by mass, more preferably 7 to 65% by mass. . Furthermore, the proportion of triglycerides having two medium-chain fatty acid residues in the molecule in the total triglycerides is 1 to 40% by mass, preferably 2 to 30% by mass, more preferably 3 to 20% by mass.

Here, the fatty acids constituting the triglyceride other than the medium chain fatty acids are mainly long chain fatty acids, but these are not particularly limited, but C16 to C1.
8 is preferable, and it is preferable that a large amount of unsaturated fatty acid is further contained, and especially oleic acid 18: 1.
(9) It is preferable that the linoleic acid 18: 2 (9, 12) is contained in a certain amount.

The fat and oil composition of the oil phase portion of the dressing of the present invention is subjected to transesterification reaction with sodium methylate as a catalyst or in the presence of a lipolytic enzyme after appropriately mixing fat and oil as a raw material and medium chain fatty acid. At this time, the proportion of medium chain fatty acids in the total fatty acids constituting the oil and fat composition, and the proportion of triglycerides having one or more medium chain fatty acid residues in the molecule in the total triglycerides are within the specified range. It can be obtained by adjusting the transesterification reaction so as to enter. In the case of performing a transesterification reaction using sodium methylate as a catalyst, the raw material fat and oil and the medium chain fatty acid or medium chain fatty acid triglyceride are mixed with the mass of the fatty acid, the former / the latter mass ratio = 60/40 to 97/3, The mixture is heated under reduced pressure of 100 mmHg or less to 80-
The mixture is heated to 120 ° C. to remove gas components and water contained in the raw material mixture. Sodium methylate 0.0
2 to 0.5 mass% is added, and normal pressure / nitrogen flow or reduced pressure of 10 mmHg or less for 10 to 60 minutes, 80 to 1
The transesterification reaction is carried out by stirring at 20 ° C.
The rate of the transesterification reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or an acid such as phosphoric acid to the reaction product. Then, the catalyst and excess acid are washed sufficiently with water, and after drying, the reaction product is decolorized and deodorized by a conventional method.

When the transesterification reaction is carried out using a lipolytic enzyme, the raw material oil and fat and the medium-chain fatty acid or medium-chain fatty acid triglyceride are expressed in terms of the mass of fatty acid, the former / latter mass ratio =
The mixture is mixed at 60/40 to 97/3 and the temperature is adjusted to a range of 40 to 100 ° C. which is a reaction temperature at which the activity of the lipolytic enzyme is sufficiently exhibited. A lipolytic enzyme is added to this at a ratio of 0.005 to 10 mass% with respect to the raw material mixture, and a transesterification reaction is performed within a range of 2 to 48 hours. It is desirable to carry out this reaction under a normal pressure in a nitrogen stream. The transesterification rate can be suitably adjusted depending on the required quality of the oil phase portion and in consideration of the production cost including the life of the enzyme and the like. Completion of the transesterification reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by removing the enzyme by filtration. The reaction product is washed with water, dried, and then decolorized and deodorized by a conventional method. When a medium chain fatty acid is used, the free fatty acid is removed by a thin film evaporator after the reaction is stopped.

[0012] Examples of the lipolytic enzyme include lipases derived from Alcaligenes, Candida, Rhizopus, Mucor or Pseudomonas, and phospholipase A derived from liver, with lipases derived from Candida or Rhizopus being particularly preferred. .

Since the content of medium-chain fatty acid may be reduced in the process of transesterification, purification, etc., the content in the final state is adjusted to a suitable range by adding a larger amount than the above. You can also

In the oil phase portion of the dressing of the present invention, the fat composition obtained by transesterification as described above and the raw fat and oil are appropriately mixed to obtain a desired medium chain fatty acid content and triglyceride composition. You can Similarly, it can be obtained by simply mixing the raw fat and oil with MCT as appropriate, but by carrying out transesterification as listed above, a triglyceride having one or two medium-chain fatty acid residues in the molecule is included. By doing so, the scent of the water layer part is more accentuated, and a dressing with a rich and mild feeling brought by the oil phase part can be obtained.

As the raw material fats and oils of the oil phase portion of the dressing of the present invention, usual edible fats and oils such as soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, sesame salad oil,
Perilla oil, flaxseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil,
Grape seed oil, macadamia nut oil, hazelnut oil,
Pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil,
Borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algae oil, low-saturated by quality improvement These oils and fats, hydrogenated oils and fats thereof, fractionated oils and fats and the like can be mentioned. Further, by using the technology of gene recombination, plants varieties improved to produce the oil composition of the present invention, for example, soybean, rapeseed, corn, palm, palm, olive, flaxseed, sunflower, safflower, camellia, cottonseed. It is also possible to obtain by extraction from kuhair.

Although the medium chain fatty acid has already been described,
A medium chain fatty acid triglyceride can be used instead of or together with the medium chain fatty acid. As the medium-chain fatty acid triglyceride, a triglyceride obtained by subjecting the medium-chain fatty acid and glycerin to an esterification reaction by a conventional method can be used. Generally, MCT (Medium C)
monotriglyceride group or mixed acid group triglyceride composed of a saturated fatty acid having 8 to 10 carbon atoms, such as coconut oil-decomposing fatty acid, referred to as "hain Triglycerides", for example, caprylic acid / capric acid = 60/40 to 75
A triglyceride of / 25 (mass ratio) can be preferably used.

To reiterate, the proportion of medium chain fatty acids in the total fatty acids constituting the fat and oil composition and the proportion of triglycerides having one or more medium chain fatty acid residues in the molecule in the total triglycerides are the raw oils and fats. It can be adjusted by adjusting the usage ratio of the raw material fat and medium-chain fatty acid in consideration of the composition and measuring the triglyceride composition of the reaction product during the transesterification reaction.

The water layer portion of the dressing of the present invention contains vinegar, a fermentation raw material and a flavor raw material. The oil phase portion enhances the flavor and aroma of the water layer portion, and particularly, suitable effects can be obtained with respect to the aroma components and tastes of the vinegar, the fermentation raw material, and the flavor raw material.

The flavor and aroma brought by the water phase part mainly refer to the scent of vinegar, a fermentation raw material, and a flavor raw material, and a normal aroma and a flavor and aroma felt when put in the mouth.
A rich and mild texture is the unique taste and smooth texture of fats and oils. The oil phase part imparts a rich and mild feeling to the dressing as a whole, but depending on the amount and properties of the dressing part, the flavor and aroma of the water layer part may be suppressed, and the good points derived from the water layer part may be impaired. is there. In particular, since ingredients and ingredients such as fragrance are usually mixed in the water layer and the characteristic of the dressing is formed by the water layer, the flavor of this water layer
The value of the entire dressing is often determined by how the fragrance is used. However, as described above, since the oil phase portion has the advantage of imparting a rich and mild feeling, the flavor and aroma of the water layer portion are not suppressed, and the rich and mild feeling obtained from the oil phase portion is suppressed. The issue is how to apply them in a well-balanced manner. The present invention solves these problems and provides a dressing excellent in flavor and the like with the above configuration.

Further, the O / W type emulsified state gives a dressing a creamy texture, but edible vegetable oils and fats have the advantage of giving a rich or mild flavor, while depending on the constitution of the water phase part, water The fact that there is a difficulty in suppressing the flavor of the phase part, particularly the flavor from the viewpoint of taste and smell, is the same as that of the separated liquid dressing, and thus the O / W emulsified dressing also has a suitable flavor-related effect.

The dressing referred to in the present invention is a semi-solid or liquid seasoning mainly used in salad dishes. The dressing includes a semi-solid dressing, an emulsified liquid dressing, a separated liquid dressing and the like. The dressing consists of an oil phase mainly consisting of edible oil and fat, vinegar,
It is a semi-solid or emulsified liquid seasoning emulsified in the form of oil-in-water, or a separated liquid seasoning, which is composed of an aqueous phase portion containing citrus fruit juice, salt, sugar, spices and the like. Semi-solid dressing has a viscosity of 30,000
More than Pa · s. An emulsified liquid dressing is an emulsified liquid dressing having a viscosity of 30,000.
It is less than 0 Pa · s. Separate liquid dressing refers to a separate type of dressing. In addition, the above dressings are Japanese-style dressing, Chinese dressing, French dressing, Italian dressing, spice dressing, soy sauce dressing, sesame-flavored dressing, Southern island dressing, Lucian dressing, sour cream dressing, mustard dressing, Caesar dressing, curry-flavored dressing depending on the flavor. , Vegetable dressing, chili sauce flavoring dressing, yogurt flavoring dressing, etc.

Further, in the dressing according to the present invention, in order to make the effect of the oil phase part more substantial, it is necessary that the water layer part contains vinegar, a fermentation raw material and a flavor raw material. There are synthetic vinegar and brewed vinegar. Brewed vinegar is obtained by fermenting grains or fruits with acetic acid. Grain vinegar includes rice vinegar and vinegar vinegar, and black vinegar, malt vinegar, brown rice vinegar, etc. are one of the grain vinegars.
It is a seed. Fruit vinegar includes apple vinegar and grape vinegar, and wine vinegar and balsamic vinegar are one type of grape vinegar.

The fermentation raw material is a raw material produced by utilizing a fermentation method by the action of a microorganism or an enzyme, and its flavor has a property that flavor is particularly important. This includes vinegar such as rice vinegar, grain vinegar, fruit vinegar, liquor such as wine, sake, plum wine, soy sauce, miso, mirin, mirin-style seasoning, yogurt, cheese, fermented milk, natto, kimchi, kochijang, toubanjian, Tenmenjan, fish sauce, etc. are mentioned.

[0024] The flavor raw materials are spices, flavored vegetables, herbs,
Including the others, the flavor has the property that the flavor is particularly important. This includes pepper, paprika, basil, dill, rosemary, cumin, tarragon, coriander, star anise, cloves, cardamom, laurel, turmeric, fennel, mustard, thyme, sage, mace, allspice, celery seeds, Japanese pepper, wasabi. Herbs and spices such as pepper, oregano, cayenne pepper, chili powder, capers, corn, walnut, sesame, pine nuts, seeds such as almonds, tuna, scallops, bonito flakes, seafood such as sea urchin, cod, bacon ,
Processed meat products such as corned beef and ham, whole eggs of eggs, eggs such as yolk and egg white, asatsuki, pumpkin, perilla, ginger, celery, radish, bamboo shoots, onions, tomatoes
(Including processed products), carrots, garlic, green onions, parsley, bell peppers, red bell peppers, yellow bell peppers, pickles, sausages, horseradish, myoga, scallions, green peas, savory fruits, umeboshi, ume, kabosu , Olive, grapefruit, sudachi, pineapple, grape, mango, peach, yuzu, lime, apple,
Fruit fruits such as lemon, mandarin orange, kiwifruit, summer mandarin orange, hassaku, passion fruit and its juice, mushrooms such as shiitake mushrooms, mushrooms, jellyfish, konbu, kobucha, seaweed, algae such as hijiki, cypress and seaweed, Examples thereof include seasonings and sauces such as consomme, ketchup, flavor seasoning, chili sauce, tomato sauce, oyster sauce, and worcester sauce, natural extracts, yeast extracts, meat extracts, seafood extracts, and vegetable extracts.

The dressing of the present invention is preferably salt, acidulant, umami seasoning (amino acid, nucleic acid, etc.), protein hydrolyzate, sugar, sweetness depending on the intended flavor, fragrance and quality. Foods, spices, antioxidants, thickeners, emulsifiers, water, and poultry / beef / ground poultry meat / meat, etc. can be added.

As a method for producing the dressing, a generally known production method can be used. It can be manufactured by the method described below, but is not limited thereto. Various raw materials other than edible oils and fats are put into a stirring tank which can be heated, and heated and stirred to prepare a water phase part. The heating and stirring are intended to uniformly disperse, dissolve, and sterilize the raw materials, and the conditions are not particularly limited as long as this can be achieved. The heating and stirring can be performed under increased pressure, reduced pressure, and normal pressure, and is usually performed under normal pressure. There is no limit to the temperature, as long as the raw materials are dissolved and sterilized, it is usually 40
To 95 ° C, preferably 60 ° C to 95 ° C. It suffices if the raw materials are uniformly dispersed by stirring, and the propeller,
A homogenizer, a blender, a disper, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, an agitator such as ultrasonic waves or a method can be used,
The rotation speed and stirring time are not particularly limited as long as the raw materials are uniformly dispersed. Then, the water phase part is cooled to about room temperature and combined with an oil phase part separately prepared centering on edible fats and oils to obtain dressings. The emulsified liquid type can be obtained by adding an emulsifier or the like to emulsify the water phase part and the oil phase part. When utilizing the emulsifying action of eggs, the heating temperature is preferably 70 ° C. or lower so that the eggs are not heat-denatured.

The present invention enhances the flavor containing a medium-chain fatty acid in the oil phase portion, and particularly enhances the flavor and aroma brought by the water phase portion,
Furthermore, it is possible to provide a dressing that has both the richness and mildness of the oil phase portion. In addition, medium-chain fatty acids are easily decomposed in the body, and by continuously ingesting an appropriate amount of the dressing of the present invention, an action of suppressing body fat accumulation can be expected. For the same reason, it tends to become energy, so positive effects such as improvement of physical condition are expected.

[0028]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto. The flavor evaluation methods for the dressings obtained in Examples and Comparative Examples are shown below. [Flavor Evaluation Method] In the flavor evaluation method, after separating lettuce into an appropriate size, the container containing the dressing is shaken well and a certain amount of lettuce is sprinkled to evaluate the flavor. The content of the flavor evaluation was evaluated by obtaining an average value of 5 graded scores of a panel of 30 persons with respect to the overall flavor, richness, mild feeling and flavor of the water phase portion. The scores are as follows. 5 points: 4 points of preference: 3 points of rather favorable point: 2 points that are not said either: 1 point of rather not preferable: 1 point of not preferable

Production Example 1 Lipase QL (Meitoto) was added to a mixture of 85 parts by mass of soybean salad oil (manufactured by Nisshin Oil Co., Ltd.) and 15 parts by mass of MCT in which the constituent fatty acids are caprylic acid / capric acid = 3/1 by mass ratio. 0.1 part by mass of Sangyo Co., Ltd. was added, and the mixture was stirred at 60 ° C. for 15 minutes.
The transesterification reaction was carried out for a period of time. The enzyme was filtered off from the reaction product, the filtrate was washed with water, dried, decolorized and deodorized to obtain a fat composition 1. Table 1 shows the triglyceride composition and the fatty acid composition of the oil / fat composition 1.

Production Example 2 M in which 80 parts by mass of rapeseed white squeezing oil (manufactured by Nisshin Oil Co., Ltd.) and the constituent fatty acids are caprylic acid / capric acid = 3/1 by mass ratio.
After mixing with 20 parts by mass of CT, stir at 120 ° C. under reduced pressure,
Deaeration and dehydration treatments were performed. 0.1 parts by mass of sodium methylate as a catalyst was added thereto, and a random transesterification reaction was carried out at 120 ° C. for 30 minutes. The reaction product is washed with water and dried by a conventional method, and then decolorized and deodorized to give a fat composition 2.
Got Table 1 shows the triglyceride composition and the fatty acid composition of the oil / fat composition 2.

Production Example 3 93 parts by mass of rapeseed white squeezing oil (manufactured by Nisshin Oil Co., Ltd.) and constituent fatty acids in a mass ratio of caprylic acid / capric acid = 3/1 M
After mixing with 7 parts by mass of CT, the mixture was stirred at 120 ° C. under reduced pressure for degassing and dehydration. 0.1 parts by mass of sodium methylate as a catalyst was added thereto, and a random transesterification reaction was performed at 120 ° C. for 30 minutes. The reaction product is washed with water and dried by a conventional method, and then decolorized and deodorized to obtain a fat composition 3.
Got Table 1 shows the triglyceride composition and the fatty acid composition of the oil / fat composition 3.

Production Example 4 M in which 90 parts by mass of rapeseed white squeezing oil (manufactured by Nisshin Oil Co., Ltd.) and constituent fatty acids are caprylic acid / capric acid = 3/1 by mass ratio.
After mixing with 10 parts by mass of CT, stir at 120 ° C. under reduced pressure,
Deaeration and dehydration treatments were performed. To this, 0.1 part by mass of sodium methylate was added as a catalyst, and the mixture was heated at 120 ° C. for 30 minutes.
A random transesterification reaction was carried out for a minute. The reaction product was washed with water and dried by a conventional method, and then decolorized and deodorized to obtain a fat / oil composition 4. Table 1 shows the triglyceride composition and the fatty acid composition of the oil / fat composition 4.

Production Example 5 Rapeseed white squeezing oil (manufactured by Nisshin Oil Co., Ltd.) and MCT in which constituent fatty acids are in a mass ratio of caprylic acid / capric acid = 3/1 were mixed at a ratio of 4: 1 (mass ratio). To obtain a fat composition 5. Table 1 shows the triglyceride composition and the fatty acid composition of the oil / fat composition 5.
Shown in.

Comparative Production Example 1 99 parts by mass of rapeseed white squeezing oil (manufactured by Nisshin Oil Co., Ltd.) and constituent fatty acids in a mass ratio of caprylic acid / capric acid = 3/1 M
After mixing with 1 part by mass of CT, the mixture was stirred at 120 ° C. under reduced pressure for degassing and dehydration. 0.1 parts by mass of sodium methylate as a catalyst was added thereto, and a random transesterification reaction was carried out at 120 ° C. for 30 minutes. The reaction product was washed with water and dried by a conventional method, and then decolorized and deodorized to obtain comparative oil and fat composition 1. Table 1 shows the triglyceride composition and the fatty acid composition of the comparative oil and fat composition 1.

Table 1 shows the triglyceride composition and fatty acid composition of soybean oil as a control.

[0036]

[Table 1]

Example 1 Using the oil and fat composition of Production Example 1, a mixed emulsified liquid sesame flavor dressing as shown in Table 2 below was prepared. The procedure is to put the raw materials for the water phase excluding the salted egg yolk in the mixing ratio shown in the table into a warmable container with a stirrer and stir at 100 rpm with a propeller stirrer until the product temperature reaches 90 ° C. The mixture was heated and stirred for 25 minutes while maintaining the product temperature at 90 ° C. Thereafter, the product temperature was cooled to 20 ° C., salted egg yolk was added, and then the mixture was combined with the oil phase portion and emulsified with a tabletop homomixer at 7,000 rpm for 10 minutes to produce a dressing. The flavor of this dressing was evaluated. The results of flavor evaluation are shown in Table 3.

Comparative Example 1 Soybean salad oil was used, and the composition shown in Table 2 was used.
An emulsified sesame flavored dressing was produced in the same manner as in. The flavor of this dressing was evaluated. The results of flavor evaluation are shown in Table 3.

Comparative Example 2 Using the oil and fat composition of Production Example 1 and having the composition shown in Table 2,
An emulsified sesame flavored dressing was produced in the same manner as in Example 1. The flavor of this dressing was evaluated. The results of flavor evaluation are shown in Table 3.

[0040]

[Table 2]

[0041]

[Table 3]

Example 1 is a dressing with a good flavor in which the flavors of soy sauce and sesame are fully felt, that is, the flavor and aroma of the water phase portion are not suppressed and a rich and mild feeling is obtained from the oil phase portion. It was In Comparative Example 1, a rich and mild feeling was obtained from the oil phase portion, but the flavor and aroma of the water phase portion were insufficient, and it could not be said that the dressing had a sufficiently good flavor. In Comparative Example 2, although the flavor and aroma of the water phase portion were obtained, the oily phase portion was small, so that a rich and mild feeling was not obtained and the dressing could not be said to have a good flavor.

Example 2 Using the oil and fat composition of Production Example 2, an isolated liquid herb flavor dressing was prepared according to the formulation shown in Table 4 below. The procedure is to put the raw materials of the water phase in the mixing ratio shown in the table into a warmable container with a stirrer, and heat with a propeller stirrer at 100 rpm until the product temperature reaches 90 ° C. 9
The mixture was stirred for 25 minutes while maintaining it at 0 ° C. Then, the dressing was manufactured by cooling the product temperature to 20 ° C. and combining it with the oil phase part. The flavor of this dressing was evaluated. The results of the flavor evaluation are shown in Table 5.

Comparative Example 3 Soybean salad oil (manufactured by Nisshin Oil Co., Ltd.) was used to prepare a separated liquid herb flavor dressing in the same manner as in Example 2 with the composition shown in Table 4. This dressing flavor evaluation was performed. The results of the flavor evaluation are shown in Table 5.

Comparative Example 4 A separate herb-flavored dressing was produced in the same manner as in Example 2 by using the oil and fat composition of Production Example 2 and the composition shown in Table 4. The flavor of this dressing was evaluated. The results of the flavor evaluation are shown in Table 5.

[0046]

[Table 4]

[0047]

[Table 5]

In Example 2, the flavors of rice vinegar, basil, and rosemary were sufficiently felt, that is, the flavor and aroma of the water phase portion were not suppressed, and the rich and mild flavor was obtained from the oil phase portion. It was a nice dressing. In Comparative Example 3, a rich and mild feeling was obtained from the oil phase portion, but the flavor and aroma of the water phase portion were insufficient, and it could not be said that the dressing had a sufficiently good flavor. In Comparative Example 4, the oil phase is too much and the flavor and fragrance of the water phase are sufficiently obtained, and the rich and mild feeling from the oil phase is rather oily, so it cannot be said that the dressing has a good flavor. It was a thing.

Example 3 Using the oil and fat composition of Production Example 3, an emulsified liquid tomato flavor dressing was prepared with the formulations shown in Table 6 below. The procedure is to put the raw materials for the water phase except the salted egg yolk in the mixing ratio shown in the table into a warmable container equipped with a stirrer, and use a propeller stirrer to stir at 100 rpm while the product temperature is 90 ° C.
The mixture was heated up to, and stirred for 25 minutes while maintaining the product temperature at 90 ° C. Thereafter, the product temperature was cooled to 20 ° C., salted egg yolk was added, and then the mixture was combined with the oil phase portion and emulsified with a tabletop homomixer at 7,000 rpm for 10 minutes to produce a dressing. The flavor of this dressing was evaluated. The results of flavor evaluation are shown in Table 7.

Example 4 Using the oil / fat composition of Production Example 5 and having the composition shown in Table 6,
An emulsified tomato flavored dressing was produced in the same manner as in Example 3. The flavor of this dressing was evaluated. The results of flavor evaluation are shown in Table 7.

Comparative Example 5 Using soybean salad oil and blending as shown in Table 6, Example 3
An emulsified tomato-flavored dressing was produced by the same method. The flavor of this dressing was evaluated. The results of flavor evaluation are shown in Table 7.

Comparative Example 6 Using the oil / fat composition of Production Example 3 and having the composition shown in Table 6,
An emulsified tomato flavored dressing was produced in the same manner as in Example 3. The flavor of this dressing was evaluated. The results of flavor evaluation are shown in Table 7.

[0053]

[Table 6]

[0054]

[Table 7]

In Example 3, the flavors of rice vinegar and tomato were sufficiently felt, that is, the flavor and aroma of the aqueous phase were not suppressed,
The dressing had a good flavor and a rich and mild feeling was obtained from the oil phase. Example 4 was a dressing with a good flavor in which the flavors of rice vinegar and tomato were relatively well felt and a rich and mild feeling was obtained from the oil phase. In Comparative Example 5, a rich and mild feeling was obtained from the oil phase portion, but the flavor and aroma of the water phase portion were insufficient, and it could not be said that the dressing had a sufficiently good flavor. In Comparative Example 6, the flavor and aroma of the water phase portion were obtained, but the richness and mildness were not obtained because the oil phase portion was small, and it could not be said that the dressing had a good flavor.

Example 5 Using the oil and fat composition of Production Example 4, a soy sauce flavored dressing in the form of a separated liquid was prepared according to the formulation shown in Table 8 below. The procedure is to put the raw materials of the water phase in the mixing ratio shown in the table into a warmable container with a stirrer, and heat with a propeller stirrer at 100 rpm until the product temperature reaches 90 ° C. 90
The mixture was stirred for 25 minutes while maintaining the temperature at ℃. Then, the dressing was manufactured by cooling the product temperature to 20 ° C. and combining it with the oil phase part. The flavor of this dressing was evaluated. Table 9 shows the results of the flavor evaluation.

Comparative Example 7 Using the oil and fat composition of Comparative Production Example 1 and having the composition shown in Table 8,
Separated soy sauce flavored dressings were produced by the same method as in Example 5. The flavor of this dressing was evaluated. Table 9 shows the results of the flavor evaluation.

Comparative Example 8 Using soybean salad oil (manufactured by Nisshin Oil Co., Ltd.) and in the formulation shown in Table 8, a soy sauce flavored dressing in the form of a separated liquid was produced in the same manner as in Example 5. This dressing flavor evaluation was performed. Table 9 shows the results of the flavor evaluation.

Comparative Example 9 A separate soy sauce flavored dressing was produced in the same manner as in Example 5 except that the oil / fat composition of Production Example 4 was used and the formulation of Table 8 was used. The flavor of this dressing was evaluated. Table 9 shows the results of the flavor evaluation.

[0060]

[Table 8]

[0061]

[Table 9]

In Example 5, the flavors of rice vinegar, soy sauce and bonito were sufficiently felt, that is, the flavor and aroma of the water phase portion were not suppressed, and a rich and mild flavor was obtained from the oil phase portion. It was dressing. In Comparative Examples 7 and 8, although a rich and mild feeling was obtained from the oil phase part, the flavor and aroma of the water phase part were insufficient, and it could not be said that the dressing had a sufficiently good flavor. In Comparative Example 9, although the flavor and fragrance of the water phase portion were obtained, since the oil phase portion was small, a rich and mild feeling was not obtained and the dressing could not be said to have a good flavor.

[0063]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide a dressing having a good flavor, in which the flavor and flavor brought by the water phase portion and the richness and mildness brought by the oil phase portion are well balanced. In addition, medium-chain fatty acids are easily decomposed in the body, and by continuously ingesting an appropriate amount of the dressing of the present invention, an action of suppressing body fat accumulation can be expected. For the same reason, it tends to become energy, so positive effects such as improvement of physical condition are expected.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kaori Muroka 1 Shinmei-cho, Yokosuka City, Kanagawa Nisshin Oil Co., Ltd. (56) Reference JP-A-8-269478 (JP, A) JP-A-6 −14710 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/24 A23D 7/00 A23D 9/00

Claims (2)

(57) [Claims] 1. A method comprising (1) an oil phase portion and an aqueous phase portion, and (2)
The oil phase part is 1 to 65 mass% of the whole, and (3) the oil and fat composition is mainly composed of triglyceride, and the carbon number in the total fatty acid constituting the oil and fat composition is 6 to 6
The proportion of medium-chain fatty acids that are 12 saturated fatty acids is 5 to 25
% , (4) the proportion of triglycerides having one or more medium-chain fatty acid residues in the total triglyceride in the molecule is 7 to 70% by mass , and (5) vinegar, fermentation raw material, flavor in the aqueous phase part. A dressing containing the raw material and satisfying the above (1) to (5). 2. The dressing according to claim 1, wherein the oil phase portion and the water phase portion are in an emulsified state of O / W type.