JP5078569B2 - Dressings containing oligosaccharides - Google Patents

Description

  The present invention relates to a dressing comprising an oligosaccharide. More specifically, this dressing is mainly used for raw vegetables and the like, and relates to a dressing that can preferably continuously ingest a certain amount or more of oligosaccharides by eating raw vegetables and the like that have been dressed.

  With the recent health boom, various health materials are attracting attention. Examples include bifidobacteria, lactic acid bacteria, dietary fiber, and oligosaccharides that have a bioregulatory function centered on improving constipation. The oligosaccharide is a small saccharide in which 2 to 10 monosaccharides are glycosidically bonded, and examples thereof include manno-oligosaccharide, fructo-oligosaccharide, and galacto-oligosaccharide.

One of the methods for easily taking these oligosaccharides in daily life is a dressing form. Although a technique focusing on such dressing has been disclosed, only oligosaccharides have been added, and none of the physical properties and flavors of the dressing itself has been sufficiently studied. It is unclear whether it is a dressing that can be continuously ingested more than a certain amount (see Patent Documents 1 and 2).
JP-A-11-56295 Japanese Patent Laid-Open No. 2002-10551

  In view of the above-mentioned present situation, the present inventors made an emulsified dressing containing a large amount of oligosaccharides according to a conventional method with reference to the above-mentioned literature. The appearance is not particularly problematic simply by increasing the oligosaccharide content. However, when it was eaten, it was found that the physical properties were poor and a product having commercial value as an emulsified dressing could not be obtained. Accordingly, an object of the present invention is to provide a dressing that has preferable physical properties as an emulsified dressing when eaten, and that can continuously and continuously take an oligosaccharide in a predetermined amount or more.

  Further, when the flavor was examined, it was found that it was difficult to obtain an emulsified dressing having a good flavor especially for sweetness by increasing the oligosaccharide content. Then, the further subject of this invention is providing the dressing which has a good balance of sweetness and can be ingested suitably continuously.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that an emulsion dressing containing 10% by mass or more of oligosaccharide, 9% by mass or more of water, and 20% by mass or more of oil in terms of solid content. However, when it was eaten, the knowledge that it exhibits preferable physical properties as an emulsified dressing was obtained, and the present invention was completed.

  More specifically, the present invention provides the following.

(1) An emulsified dressing containing 10% by mass or more of oligosaccharide in terms of solid content, 9% by mass or more of water, and 20% by mass or more of oil.
(2) The emulsified dressing according to (1), which contains an oligosaccharide solution as an oligosaccharide and contains 20% by mass or more of the oligosaccharide solution.
(3) The remaining mass part excluding the mass of the oil and the mass of the oligosaccharide solution from the total mass of the emulsified dressing is less than 4.5 with respect to 1 part by mass of the oil (1) or (2) The emulsified dressing as described.

  By setting it as said (1), the physical property preferable as an emulsification type dressing is exhibited when it eats. Further, (2) and (3) are preferable.

(4) The emulsified dressing according to any one of (1) to (3), comprising sugar and a high-intensity sweetener.
(5) The emulsified dressing according to (4), wherein the mass part of the high-intensity sweetener is less than 0.003 with respect to 1 part by mass of sugar.
(6) The emulsified dressing according to (4) or (5), wherein the mass part of the oligosaccharide converted to solid content is less than 10 with respect to 1 part by mass of sugar.
(7) The emulsified dressing according to any one of (4) to (6), wherein the amount of sugar exceeds 2% by mass.
(8) The emulsified dressing according to any one of (4) to (7), wherein the high-intensity sweetener is sucralose.

  By setting it as said (4)-(8), since the balance of flavor can be improved further, it is preferable.

  ADVANTAGE OF THE INVENTION According to this invention, the dressing which has a physical property preferable as an emulsification type dressing and can ingest a certain amount or more of oligosaccharides suitably continuously when eaten is provided. In addition, the present invention provides a dressing that has a good balance of sweetness and that can be preferably taken continuously.

  Hereinafter, the embodiment of the emulsification type dressing containing the oligosaccharide of the present invention will be specifically described. In the present invention, unless otherwise specified, “%” means “mass%” and “part” means “part by mass”.

  The present invention is an emulsified dressing containing 10% or more of oligosaccharide, 9% or more of water, and 20% or more of oil in terms of solid content. Furthermore, it is preferable that the emulsified dressing contains an oligosaccharide solution as an oligosaccharide and contains 20% or more of the oligosaccharide solution.

(oligosaccharide)
The present invention is a dressing with a high content of oligosaccharide, and contains 10% or more of oligosaccharide in terms of solid content.
The “oligosaccharide” of the present invention refers to a molecule in which 2 to 10 molecules are bound with a monosaccharide as a unit. There are no particular restrictions on the oligosaccharide. For example, galactooligosaccharides, xylo-oligosaccharides, fructooligosaccharides, dairy oligosaccharides, isomalt-oligosaccharides, lactulose and the like are used. The form of the oligosaccharide raw material is not particularly limited, and for example, a solid or liquid is used. From the viewpoint of flavor, a galactooligosaccharide in which 3 to 10 molecules are bound with a monosaccharide as a unit is preferable.
In the total mass of the dressing, the oligosaccharide can be contained in a solid content of 10% or more, preferably 13% or more. The upper limit is not particularly specified, but it is 30% or less, 25% or less, or 20% or less in consideration of adding oil or other materials.

(Oligosaccharide solution)
When making dressings with a high oligosaccharide content industrially, most use an oligosaccharide solution from the viewpoint of handling and raw material cost. This is because by using an appropriate oligosaccharide solution, it is possible to easily contain 10% or more oligosaccharide in terms of solid content from the viewpoint of handling and raw material price. The oligosaccharide content in the oligosaccharide solution is not particularly limited as long as it can contain 10% or more of the oligosaccharide in terms of solid content, but generally the content is 50 to 90%. In the present invention, an oligosaccharide solution having an oligosaccharide content of 50% or more can be used, and 50 to 90% and 50 to 80% are more preferable.
In the present invention, it is preferable that 20% or more of the oligosaccharide solution is contained in the total mass of the dressing. Preferably it is 25% or more. The upper limit is not particularly defined, but considering oil and other materials, 48% or less, 45% or less, or 40% or less can be mentioned.

(Water, oil, emulsified dressing)
The present invention is a dressing having a high oligosaccharide content, and contains 9% or more of water and 20% or more of oil.
In an emulsified dressing containing 10% or more of oligosaccharide (in particular, 20% or more of the oligosaccharide solution) in terms of solid content in terms of solid content, the appearance and food can be improved by making water 9% or more and oil 20% or more. A feeling becomes preferable as an emulsified dressing. Due to this factor, the emulsification and texture of the dressing are preferable, which is completely different from the conventional dressing.
The “water” of the present invention is not particularly limited as long as it is suitable for eating and drinking. In this invention, 9% or more of water is included. The upper limit is not particularly specified, but it is 25% or less and 20% or less when oil or other materials are taken into consideration.
The “oil” of the present invention is not particularly limited as long as it is edible. Animal and vegetable oils can be used. For example, soybean oil, rapeseed oil, palm oil, corn oil, safflower oil, medium-chain fatty acid triglyceride and the like, fractionated oils thereof, transesterified oils using these as raw materials, and the like. Those which are liquid at room temperature are preferred. In this invention, 20% or more of oil is included. The upper limit is not particularly specified, but 45% or less and 40% or less can be mentioned in consideration of adding water or other materials.
The “emulsification type dressing” of the present invention is a so-called emulsification type dressing, and is intended to exclude a separation type in which the oil part is significantly separated and a non-oil type that does not contain oil.

  In the present invention, it is preferable that the remaining mass part excluding the mass of the oil and the mass of the oligosaccharide solution from the total mass of the emulsified dressing is less than 4.5 with respect to 1 part by mass of the oil. More preferably, it is 4.1 or less. This is because the appearance and texture are preferable as an emulsified dressing. Due to this factor, the emulsification and texture of the dressing are preferable, which is completely different from the conventional dressing. The lower limit is not particularly specified, but is 0.1 or more, 1 or more, 2 or more in consideration of physical properties.

  “The remaining mass part excluding the mass of the oil and the mass of the oligosaccharide solution from the total mass of the emulsified dressing” in the present invention is the remainder obtained by subtracting the mass of the oil and the mass of the oligosaccharide solution from the total mass of the dressing. Means the part. In short, in an emulsification-type dressing in which an oil phase and an aqueous phase are mixed and emulsified, this corresponds to a portion obtained by subtracting the oligosaccharide solution from the aqueous phase.

  In the dressing of the present invention, it is further preferable to use three kinds of sweeteners of sugar and high-intensity sweetener together with oligosaccharide (and / or oligosaccharide solution). Thereby, in the emulsification-type dressing with improved appearance and texture, the flavor can be further improved and an excellent dressing can be obtained. In an emulsified dressing with a high oligosaccharide content and improved appearance and texture, the flavor balance is better than when two kinds of oligosaccharides and high-intensity sweeteners are combined.

(High intensity sweetener)
The “high-intensity sweetener” of the present invention is a general term for sweeteners having a significantly higher sweetness than sucrose. Although there is no clear standard, for example, it means a sweetener having a sweetness of several tens to several thousand times that of sucrose. Examples of high-intensity sweeteners include synthetic sweeteners such as sucralose, aspartame, aselfam K, saccharin, sodium saccharin, disodium glycyrate, neohesperidin dihydrochalcone, stevia extract, enzyme-treated stevia, fructose-transferred stevia, There are natural sweeteners such as licorice extract, Brazilian licorice extract, Rahan fruit extract, amacha extract, monelin, and cool tea extract. Sucralose is preferred. The content of the high-intensity sweetener is not particularly limited, but it can be used at 0.0001 to 0.1%. 0.001 to 0.01% is more preferable. If the amount is 0.0001% or more, sufficient sweetness can be imparted. If the amount exceeds 0.1%, local sweetness is exhibited and the flavor may be unfavorable.

(sugar)
The “sugar” of the present invention is not particularly limited as long as it is edible. For example, a product sold under the trade name “super white sugar” can be used. Sometimes called sucrose or sucrose. In the present invention, it is further preferable that the amount of sugar exceeds 2%. Further, it is preferably 4% or more. Thereby, flavor can be further improved. Even in a dressing containing a large amount of oligosaccharide and containing sugar and a high-intensity sweetener, the flavor can be further improved by making the sugar content within the above range. The upper limit is not particularly limited, but is usually 10% or less.

  In the dressing of the present invention, the mass part of the high-intensity sweetener is preferably less than 0.003 with respect to 1 part by mass of sugar. Preferably it is 0.002 or less, More preferably, it is 0.0015 or less. Thereby, flavor can be further improved. In a dressing containing a large amount of oligosaccharide and containing sugar and a high-intensity sweetener, the flavor can be further improved by setting the sugar and the high-intensity sweetener in the above range. The lower limit is not particularly specified, but 0.00001 or more, 0.0005 or more, 0.0001 or more may be mentioned in consideration of the flavor.

  In the dressing of the present invention, the mass part of the oligosaccharide converted to solid content is preferably less than 10 with respect to 1 part by mass of sugar. Preferably it is 8 or less, More preferably, it is 5 or less. Thereby, flavor can be further improved. In a dressing containing a large amount of oligosaccharide and containing sugar and a high-intensity sweetener, the flavor can be further improved by setting the sugar, oligosaccharide and high-intensity sweetener in the above-mentioned range. The lower limit is not particularly specified, but is 0.1 or more and 1 or more in consideration of the flavor.

(Dressing production method)
A known manufacturing method can be used as a method for manufacturing the dressing. As one of the known production methods, there is a method in which an oil phase part mixed with an oil-soluble component is added dropwise to an aqueous phase part mixed with a water-soluble component and emulsified. For example, specifically, it can be produced by the following method. Water and water-soluble materials other than egg yolk (for example, thickener, non-fat solids, seasoning, salt, soy sauce, brewed vinegar, etc.) were stirred and mixed, heated at 90 ° C. for 15 minutes, and then cooled. Next, egg yolk was added and mixed with stirring, and the mixture was heated at 60 ° C. for 15 minutes and then cooled to obtain an aqueous phase part. While stirring the aqueous phase with an emulsifier, oil is added dropwise and emulsified to obtain an emulsified dressing. Thereafter, it is filled and sealed in a plastic container or the like.

(Other additives)
As additives other than water, oil, oligosaccharide (oligosaccharide solution), sugar, and a high-intensity sweetener, additives used in ordinary emulsion dressings can be used. For example, thickeners such as xanthan gum and carrageenan, starch, sesame, mustard powder, yeast extract, shiitake extract, bonito extract, cellulose, miso, etc., sodium glutamate, nucleic acid, mirin, disodium succinate , Etc., salt, soy sauce, brewed vinegar, egg (using egg yolk portion) and the like.
The amount of other materials other than water, oil, oligosaccharide component, sugar, high-intensity sweetener, etc. is not particularly specified, but considering physical properties, it can be 40 to 20%, preferably 35 to 20%, more preferably 35 to 25%.
Therefore, from the above, the dressing of the present invention has a water content of 9% or more (preferably 25% or less, 20% or less), an oil content of 20% or more (preferably 45% or less, 40% or less), an oligosaccharide solution. 20% or more (preferably 48% or less, 45% or less, 40% or less), sugar in an amount exceeding 2% (preferably 4% or more, preferably 10% or less), and a high-intensity sweetener of 0. An emulsified dressing containing 0001 to 0.1% (preferably 0.001 to 0.01%) and other materials 40 to 20% (preferably 35 to 20%, 35 to 25%) can be obtained. .

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited at all to these.

In the following, “%” means mass% unless otherwise specified.
As the oligosaccharide solution, cup oligo H-70 (trade name, manufactured by Nissin Cup Co., Ltd., oligosaccharide solution having an oligosaccharide solid content of 52.5%) was used. As the high-intensity sweetener, sucralose (trade name, manufactured by San-Eigen FFI) was used. As the thickener, xanthan gum and / or carrageenan was used. As the non-fat solids, starch, sesame, mustard powder, yeast extract, shiitake extract, bonito extract, cellulose, and miso were appropriately adjusted. As the seasoning, those prepared by appropriately adjusting sodium glutamate, nucleic acid, mirin, and disodium succinate were used. Commercial components were used for each component of the thickener, each component of the non-fat solid, each component of the seasoning, sugar, salt, soy sauce, brewed vinegar, egg (using the yolk portion), and oil (edible oil).

(Method for producing emulsified dressing)
Mix water with oligosaccharide solution, sugar and / or high-intensity sweetener, and other ingredients (thickener, non-fat solid, seasoning, salt, soy sauce, brewed vinegar) and heat at 90 ° C for 15 minutes And then cooled. Next, egg yolk was added, and the mixture was heated at 60 ° C. for 15 minutes and then cooled to obtain an aqueous phase portion. While stirring the aqueous phase with a vacuum emulsifier (trade name; Mizuho type vacuum emulsifier PVQ-3UN, manufactured by Mizuho Kogyo Co., Ltd.), oil is added dropwise and emulsified to obtain an emulsified dressing. It was.
In addition, components (other materials) other than oil, water, oligosaccharide solution, sugar, and high-intensity sweetener were appropriately adjusted and prescribed within the following ranges. Thickener: 0.05 to 0.3 (%), non-fat solid content: 5.8 to 8.4 (%), seasoning; 0.35 to 2.3 (%), salt; 0.8 (%), soy sauce; 2-13 (%), brewed vinegar; 8-11.9 (%), egg yolk; 2-3 (%).

(Appearance evaluation)
The dressing was placed in a stationary state, the appearance was visually confirmed, and evaluated using the following evaluation criteria.
○: It seemed to be uniformly emulsified.
Δ: Oil floating was observed on the surface.
×: Separated.
(Evaluation of the physical properties)
2 ml of dressing was once included in the mouth, then swallowed, and evaluated by 5 panelists using the following evaluation criteria. Four or more points were evaluated as ◯, four or three points or more as Δ, and less than three points as ×. ○ The above was regarded as a passing score.
5 points: Emulsion dressing-like texture and throat feeling.
4 points: Feeling of oiliness was strongly felt through texture and throat.
3 points; Sauce or sauce-like texture and throat.
(Sweetness evaluation)
2 ml of dressing was once included in the mouth, then swallowed, and evaluated by 5 panelists using the following evaluation criteria. 4.5 points or more were rated as ◯, 4 points or more as ◯, and less than 4 points as △. ○ The above was regarded as a passing score.
5 points; sweetness is well balanced.
4 points: There is a prominent sweetness.
3 points; various sweetness felt apart, and there was no unity.

[Experiment 1] (Prescription study)
In order to study the formulation of dressings containing a large amount of oligosaccharides, emulsified dressings were produced with various formulations according to the formulations shown in Table 1 (Test Examples 1 to 4). The evaluation results are shown in Table 2. In the table, the unit of numerical values for water, oligosaccharide solution, sugar, other materials, and oil is “%”.
In addition, in the case of Tables 1-3, "the remaining mass part excluding the mass of the oil and the mass of the oligosaccharide solution from the total mass of the emulsified dressing" is the amount obtained by removing the oil and the oligosaccharide solution from the total amount ( = Aqueous phase other than oligosaccharide solution).
The remaining mass part excluding the mass of the oil and the mass of the oligosaccharide solution from the total mass of the emulsified dressing with respect to 1 part by mass of the oil corresponds to “aqueous phase / oil other than the oligosaccharide solution”.
The mass part of the high-intensity sweetener relative to 1 part by mass of sugar corresponds to “high-intensity sweetener / sugar”.
The mass part of oligosaccharide in terms of solid content relative to 1 part by mass of sugar corresponds to “oligosaccharide solid content / sugar”.

  As shown in Table 2, the appearances of Test Examples 1 to 4 seemed to be emulsified, but the evaluation of physical properties was not satisfactory as an emulsified dressing.

[Experiment 2] (Improvement of physical properties)
Appearance seems to be emulsified, but to improve the above problem that the texture is not satisfactory as an emulsified dressing, an emulsified dressing is produced with various formulations according to the formulation shown in Table 3. (Test Examples 5 to 9). The evaluation results are shown in Table 4. In the table, the unit of numerical values for water, oligosaccharide solution, high-intensity sweetener, sugar, other materials, and oil is “%”.

  As shown in Table 6, Test Examples 5 to 9 were suitable as emulsified dressings in appearance and physical properties.

[Experiment 3] (Evaluation of sweetness)
In the range of the above-mentioned prescription with good appearance and physical properties, an emulsified dressing was produced with the formulation shown in Table 5 for the purpose of making an emulsified dressing with better flavor (Test Examples 10 to 14). The evaluation results are shown in Table 6. In the table, the unit of numerical values for water, oligosaccharide solution, high-intensity sweetener, sugar, other materials, and oil is “%”.

  As shown in Table 6, Test Examples 10 to 14 were emulsified dressings with better flavor in the range of formulations with good appearance and physical properties. Among them, Test Example 14 was an emulsified dressing with particularly good flavor.

Claims (6)

10 to 13.7% by mass in terms of solid content of oligosaccharide,
9% by weight or more of water,
20 mass% or more of oil,
And a sugar and a high-intensity sweetener, and the mass part of the high-intensity sweetener is 0.0001 or more and 0.002 or less with respect to 1 part by mass of the sugar. Mold dressing. Including an oligosaccharide solution as an oligosaccharide,
Containing 20% by mass or more of the oligosaccharide solution,
The emulsified dressing according to claim 1.   The emulsified dressing according to claim 1 or 2, wherein the remaining mass part excluding the mass of the oil and the mass of the oligosaccharide solution from the total mass of the emulsified dressing is less than 4.5 with respect to 1 part by mass of the oil. . The emulsified dressing according to any one of claims 1 to 3 , wherein the mass part of the oligosaccharide converted to solid content is less than 10 with respect to 1 part by mass of sugar. The emulsified dressing according to any one of claims 1 to 4, wherein the amount of sugar exceeds 2% by mass. The emulsified dressing according to any one of claims 1 to 5 , wherein the high-intensity sweetener is sucralose.