JP5627284B2 - Emulsion dressing - Google Patents

Description

  The present invention relates to an emulsified dressing which has low viscosity and excellent emulsification stability without separation and gelation of oil and water when stored for a long period of time.

In recent years, with increasing demand for foods such as salads and pasta, the demand for dressings has also increased rapidly. The variety is very abundant, and various types of dressings such as Italian, Thousand Island, French, Japanese, and mayonnaise are commercially available.
Dressings are roughly classified into non-oil dressings and oil-containing dressings. In general, oil-impregnated dressings are more frequently used because of their good mouthfeel. Furthermore, the oil-impregnated dressings are emulsified in water and oil by adding a separate dressing that is used by stirring the oil phase and the aqueous phase and using a food material having an emulsifying action such as eggs. And emulsified dressings.
Conventionally, emulsifying dressings contain thickeners such as xanthan gum for the purpose of homogenizing food components, stabilizing the uniform state, and preventing separation. However, a dressing to which xanthan gum has been added will thicken if left for a long period of time, causing gelation and making it difficult to pour out from a container. In addition, if the amount of xanthan gum added is lowered so as not to cause gelation, gelation can be suppressed, but conversely, it causes separation. Various studies have been made on this problem.

Patent Document 1 discloses that a specific processed egg white is blended in an acidic oil-in-water emulsion food such as mayonnaise-like food or an emulsified liquid dressing.
Patent Document 2 discloses that a composition comprising microcrystalline cellulose and propylene glycol alginate is added to a salad dressing.
Patent Document 3 discloses that a composition comprising a cellulose-based stabilizer and xanthan gum is blended in sesame dressing.

JP 2010-011786 A JP 2006-508195 A JP 2004-159530 A

In patent document 1, the emulsified liquid dressing which does not water-release even if it preserve | saves for a long period of time is certainly made by mix | blending a specific processed egg white. However, it is difficult to stabilize at low viscosity.
In patent document 2, although a low-calorie mayonnaise-like seasoning is certainly manufactured stably, in order to give the body feeling of a seasoning, since a xanthan gum is essential, when it preserve | saves for a long period of time, it is thickened. However, there is a problem of gelation.
The sesame-containing seasoning described in Patent Document 3 contains a composition of a cellulose-based stabilizer and xanthan gum in order to suppress separation. According to Patent Document 3, it is true that in the sesame-containing seasoning, separation and gelation are suppressed by combining a stabilizer, but with this combination, the viscosity exceeds 1000 mPa · s and the viscosity increases. There is too much problem. Therefore, there is a problem that it is difficult to improve the flavor with low viscosity.

An object of the present invention is to provide an emulsified dressing that has low viscosity, does not separate and gel even after long-term storage, and has excellent emulsification stability.
Here, gelation is a state in which the fluidity of the liquid is impaired, which leads to a problem that when the dressing is gelled, it does not flow out of the container. If the dressing loses its fluidity and gelation occurs that solidifies with some elasticity and hardness, it will not be uniform if the container is shaken lightly at a constant speed.

As a result of intensive studies on the above problems, the inventors of the present invention have an emulsified dressing containing a specific crystalline cellulose composite, which has a low viscosity and does not separate and gel even when stored for a long period of time. The inventors have found that it is excellent in stability and have come to make the present invention.
That is, the present invention is as follows.
(1) Crystalline cellulose composite comprising 50 to 95% by mass of crystalline cellulose, 5 to 50% by mass of propylene glycol alginate and sodium carboxymethylcellulose, and a water dispersion having a solid content of 1.0% by mass An emulsified dressing comprising a crystalline cellulose composite having a storage elastic modulus of 0.1 Pa or more.
(2) The emulsion type dressing according to the above (1), wherein the mass ratio of propylene glycol alginate to carboxymethylcellulose / sodium is from 1/9 to 9/1.
(3) The emulsified dressing according to (1) or (2) above, wherein the crystalline cellulose composite further contains an emulsifier.
(4) The emulsified dressing as described in any one of (1) to (3) above, wherein the crystalline cellulose composite is contained in an amount of 0.1% by mass to 10% by mass.

  By emulsifying dressing containing a specific crystalline cellulose composite, it does not separate or gel even after long-term storage, has low viscosity, excellent emulsification stability, and can be easily poured out of a container Can provide mold dressing.

Hereinafter, a mode for carrying out the present invention (hereinafter simply referred to as “the present embodiment”) will be described in detail. The following embodiments are examples for explaining the present invention, and are not intended to limit the present invention to the following contents. The present invention can be implemented with appropriate modifications within the scope of the gist thereof.
The present invention relates to an emulsified dressing containing a crystalline cellulose composite.
In the present embodiment, the crystalline cellulose composite is a composite in which at least crystalline cellulose and propylene glycol alginate are partially bonded by hydrogen bonding.
In the present embodiment, “crystalline cellulose” refers to cellulose-based materials such as wood pulp, refined linter, regenerated cellulose, dietary fiber derived from grains or fruits, bacterial cellulose, acid hydrolysis, alkaline oxidative decomposition, enzymatic decomposition, steam Cellulose obtained by depolymerization, washing and filtration by explosion decomposition, hydrolysis with subcritical water or supercritical water, or a combination thereof. The average degree of polymerization of cellulose is preferably from 30 to 375.

  In the present embodiment, “propylene glycol alginate” is an ester of propylene oxide on a carboxyl group in alginic acid. Although there is no restriction | limiting in particular in the esterification degree, 50% or more is preferable. More preferably, the degree of esterification is 70% or more, and further preferably the degree of esterification is 75% or more. The upper limit is preferably 95% or less. The higher the degree of esterification, the better the emulsifiability. However, if it exceeds 95%, it is difficult to proceed with complexing with crystalline cellulose, so 95% or less is preferable. As the viscosity of propylene glycol alginate, the viscosity (as an aqueous solution with a solid content of 1%) is preferably 300 mPa · s or less, from the viewpoint of easy complexation with crystalline cellulose. More preferably, it is 100 mPa * s or less, More preferably, it is 70 mPa * s or less. Moreover, it is preferable that a viscosity is 2 mP * s or more as a minimum. When the viscosity is 2 mPa · s or more, complexing with crystalline cellulose is likely to proceed.

  In the present embodiment, “carboxymethylcellulose sodium” is one in which the hydroxyl group of cellulose is partially substituted with monochloroacetic acid. The degree of substitution of the carboxymethyl group (the degree of etherification) is preferably 0.5 to 1.5 from the viewpoint of easy conjugation with crystalline cellulose. More preferably, it is 0.5-1.0, More preferably, it is 0.7-0.9. The viscosity (as an aqueous solution having a solid content of 2%) is preferably 300 mPa · s or less from the viewpoint of easy integration with crystalline cellulose. More preferably, it is 100 mPa * s or less, More preferably, it is 50 mPa * s or less, Most preferably, it is 10 mPa * s or less. The degree of etherification is preferably 1.3 or less, and the viscosity is preferably 2 mP · s or more. When the degree of etherification is 1.3 or less and the viscosity is 2 mP · s or more, complexing with crystalline cellulose is likely to proceed.

  The viscosity described above can be measured by the following method. Dissolve propylene glycol alginate or sodium carboxymethylcellulose in pure water (for example, in the case of powder, make the total amount of the aqueous dispersion 300 mL and use a homogenizer (manufactured by NIHON SEIKI KAISYA, Excel Auto Homogenizer ED-7 type)). And disperse at 15000 rpm until dissolved.) Then, after making constant temperature at 25 degreeC for 1 hour, it measures using a B-type viscose clock (VISICOMTER TV-10 type made from TOKI SANGYO). The rotor type is selected according to the viscosity and set in an aqueous solution. After setting for 30 seconds, the viscosity is measured when the rotor is rotated at 60 rpm for 30 seconds.

In this embodiment, the crystalline cellulose composite contains 50 to 95% by mass of crystalline cellulose and 5 to 50% by mass in total of propylene glycol alginate and sodium carboxymethylcellulose. When the crystalline cellulose is 50% by mass or more, the amount of crystalline cellulose in the emulsified dressing is sufficient, and separation, gelation and the like are suppressed. If the crystalline cellulose is 95% by mass or less, the amount of propylene glycol alginate and carboxymethyl cellulose / sodium is sufficient with respect to the crystalline cellulose, and even if the crystalline cellulose composite is dried and powdered, Can prevent keratinization. The keratinized crystalline cellulose is difficult to disperse even if it is dispersed in water, and the number of fine crystalline cellulose particles becomes insufficient. In that case, a network structure of crystalline cellulose is hardly formed in the dispersion, and separation, gelation, and the like cannot be prevented. The content of crystalline cellulose is more preferably 55 to 90% by mass, and still more preferably 60 to 90% by mass.
Most preferably, it is 70-85 mass%.

In the present embodiment, lipophilicity is imparted to the crystalline cellulose surface by combining crystalline cellulose and propylene glycol alginate. By imparting lipophilicity, it is possible to suppress the coalescence of oil balls and to maintain a dispersed state. In addition, when crystalline cellulose and carboxymethyl cellulose / sodium are complexed, the potential of the crystalline cellulose surface is strengthened, and electrostatic repulsion occurs between the crystalline cellulose composites, and the crystalline cellulose composites are dispersed. A stable suspension.
The crystalline cellulose composite having both the lipophilicity and the suspension stability has a high inhibitory effect on separation and gelation. In order to obtain a good balance between lipophilicity and suspension stability, the mass ratio of propylene glycol alginate to carboxymethylcellulose / sodium is preferably 1/9 to 9/1. More preferably, it is 2/8 to 8/2, and still more preferably 4/6 to 6/4.

In this embodiment, it is preferable that the crystalline cellulose composite further contains an emulsifier. In the present embodiment, the “emulsifier” is an amphiphilic compound having both a hydrophilic group and a hydrophobic group. The chemical structure is not particularly limited, and examples thereof include the following compounds.
Sugar fatty acid esters such as sucrose fatty acid ester, sucrose isobutyric acid ester, sorbitan fatty acid ester, glycerol acetate fatty acid ester, glycerol lactate fatty acid ester, glycerol succinate fatty acid ester, glycerol citrate fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester, poly Glycerin fatty acid ester, polyglycerol condensed ricinoleic acid ester, glycerin fatty acid ester such as glycerin acetate, stearoyl calcium lactate, oxyethylene higher aliphatic alcohol, sodium oleate, morpholine fatty acid salt, polyoxyethylene higher aliphatic alcohol Surfactants for use can be used. Two or more of these can be used in combination.

  In particular, among the above emulsifiers, sucrose fatty acid esters are preferably used. In this embodiment, the “sucrose fatty acid ester” is a compound obtained by dehydration condensation and esterification of a hydroxyl group of sucrose and a fatty acid. This sucrose fatty acid ester has a hydrophile-lipophile balance (HLB) that has a balance between hydrophilicity and hydrophobicity of 10 or less, so that crystalline cellulose and an emulsifier are easily complexed, and the effect of suppressing separation and gelation is high. Therefore, it is preferable. More preferably, the HLB is 5 or less, more preferably 4 or less.

In this embodiment, the preferable content of the emulsifier is 0.1 parts by mass or more, where the total content of crystalline cellulose, propylene glycol alginate and carboxymethyl cellulose / sodium is 100 parts by mass. More preferably, it is 0.5 mass part or more, More preferably, it is 1 mass part or more, Most preferably, it is 1.5 mass part or more. If the amount of the emulsifier added is too large, the amount of free emulsifier increases to cause aggregation or the like, and the taste becomes unpleasant, so the upper limit is preferably 10 parts by mass or less. More preferably, it is 5 parts by mass or less.
In this embodiment, the crystalline cellulose composite may contain a hydrophilic substance to the extent that the effects of the invention are not lost. A hydrophilic substance is a substance that is highly soluble in cold water, hardly causes viscosity, and is solid at room temperature. Specifically, dextrins, water-soluble sugars (glucose, fructose, sucrose, lactose, isomerized sugar, xylose, trehalose, coupling sugar, palatinose, sorbose, reduced starch saccharified starch, maltose, lactulose, fructooligosaccharide, galactooligosaccharide Etc.), sugar alcohols (xylitol, maltitol, mannitol, sorbitol, etc.) and the like. As the hydrophilic substance, two or more kinds of substances selected from these may be used. The most preferred hydrophilic substance is dextrin.

  Furthermore, the crystalline cellulose composite can contain additives depending on various purposes within a range not impairing the purpose of the present invention. Specific examples of additives include sweeteners, emulsifiers, monosaccharides, polysaccharides, oligosaccharides, sugar alcohols, starches, soluble starch, starch hydrolysates, fats and oils, proteins, salt, various phosphates, etc. Salts, thickeners, stabilizers, gelling agents, acidulants, preservatives, bactericides, antiparticipants, fungicides, shelf life improvers, fragrances, pigments and the like.

  In the present embodiment, the crystalline cellulose composite has a storage elastic modulus of 0.1 Pa or more in an aqueous dispersion having a solid content of 1.0% by mass. The higher the storage elastic modulus, the more complex the crystalline cellulose, propylene glycol alginate, and carboxymethyl cellulose / sodium, and the more the effects of the present invention are preferred. Preferably, it is 0.3 Pa or more, More preferably, it is 0.7 Pa or more, More preferably, it is 1 Pa or more. The upper limit of the storage elastic modulus is not particularly set, but a practical range is 5 Pa or less.

The above storage elastic modulus is measured by the following method.
<Storage modulus>
(1) The crystalline cellulose composite and pure water are weighed so as to form an aqueous dispersion having a solid content of 1% by mass, and dispersed for 5 minutes at 15000 rpm with an ace homogenizer (Nippon Seiki Seisakusho, ED-7). To do.
(2) Leave in an atmosphere at 25 ° C. for 3 days.
(3) After putting the sample solution into the dynamic viscoelasticity measuring apparatus, the sample is allowed to stand for 5 minutes and then measured under the following conditions to obtain the storage elastic modulus (G ′).
Equipment: ARES (100FRTN1 type)
(Rheometric Scientific, Inc.)
Geometry: Double Wall Couette
Temperature: 25 ° C
Distortion: 5% (fixed) Frequency: 0.1 → 100 rad / s
The storage elastic modulus is a value indicated at a frequency of 20 rad / s in a frequency-storage elastic modulus curve swept at a frequency of 0.1 → 100 rad / s in the above method.

In this embodiment, the range of the average particle diameter when the crystalline cellulose composite is dispersed in water is preferably 1 to 20 μm. If the average particle size is in the above-mentioned range, it is preferable that when eating a dressing to which a crystalline cellulose composite is added, it is difficult to feel roughness in the oral cavity and the texture is excellent. More preferably, it is 3-15 micrometers, More preferably, it is 4-12 micrometers, Most preferably, it is 5-9 micrometers.
Here, the average particle size of the crystalline cellulose composite is a particle size measured by the following method. The crystalline cellulose composite is diluted to 1% by mass in pure water to make a total 300 mL aqueous dispersion. It is introduced into a homogenizer (Excel Auto Homogenizer Model ED-7 manufactured by NIHON SEIKI KAISYA) and dispersed at 15000 rpm for 5 minutes. This is introduced into a laser diffraction / scattering type particle size distribution measuring apparatus (LA-910 type manufactured by Horiba, Ltd.), treated with ultrasonic waves for 1 minute, and obtained with a relative refractive index of 1.20. As measured.

  Further, the amount of the fine particle component when the crystalline cellulose composite is dispersed in water is preferably 20% or more. The fine particle component is a particle of 1 μm or less. It is preferable that the fine particle component satisfy the above range because gelation hardly occurs when an emulsified dressing containing a crystalline cellulose composite is stored. More preferably, it is 30 mass% or more. More preferably, it is 35 mass% or more. Especially preferably, it is 40 mass% or more. The upper limit is 99% by mass.

  Here, the amount of the fine particle component can be measured by the following method. The crystalline cellulose composite is diluted with pure water as 1% by mass to make a total of 300 mL of the aqueous dispersion, introduced into a homogenizer (Excel Auto Homogenizer ED-7 manufactured by NIHON SEIKI KAISAYA), and dispersed at 15000 rpm for 5 minutes. Make a liquid. This was introduced into a laser diffraction / scattering particle size distribution analyzer (LA-910, manufactured by HORIBA, Ltd.), treated with ultrasonic waves for 1 minute, and measured as a component content of 1 μm or less obtained with a relative refractive index of 1.04. Is.

Next, the manufacturing method of a crystalline cellulose composite is demonstrated.
Examples of the method for producing a crystalline cellulose composite include a method of kneading a mixture containing crystalline cellulose, propylene glycol alginate and carboxymethyl cellulose / sodium using a kneader or the like. At this time, it is also possible to add an emulsifier, a hydrophilic substance, and an additive as necessary. In addition, regarding the addition of the hydrophilic substance and the additive, the hydrophilic substance and the additive may be mixed in advance before kneading, or after the additive is added and kneaded, the hydrophilic substance is further added. May be mixed together.

As the kneading machine, a kneader, an extruder, a planetary mixer, a lyric machine, or the like can be used. The kneading machine may be a continuous type or a batch type, and two or more types may be combined. The temperature at the time of kneading may be random, but when heat is generated due to friction at the time of kneading, kneading may be performed while removing heat.
In the kneading step, the kneaded product is preferably kneaded in a semi-solid state, and the solid content during kneading is preferably 10% by mass or more. Controlling the kneading within this range is preferable because the kneaded product does not become a shabby-subber state with a large amount of water, and the kneading energy described below is easily transmitted to the kneaded product, and the compounding is promoted. The solid content at the time of kneading is more preferably 20% by mass or more, further preferably 30% by mass or more, and particularly preferably 40% by mass or more. The upper limit is not particularly limited, but the practical range is preferably 90% by mass or less, considering that the kneaded product does not become a crumbly state with a small amount of water and a sufficient kneading effect and a uniform kneading state can be obtained. More preferably, it is 60 mass% or less, More preferably, it is 55 mass% or less. In the kneading step, the timing for adding water to adjust the solid content may be added before the kneading step, or may be added in the middle of the kneading step, or both may be performed. .

Here, the kneading energy described above will be described. The kneading energy is defined by the amount of electric power (Wh / kg) per unit mass of the kneaded product. The kneading energy is preferably 50 Wh / kg or more. More preferably, it is 80 Wh / kg or more, More preferably, it is 100 Wh / kg or more. If the kneading energy is 50 Wh / kg or more, the grindability imparted to the kneaded product is high, and the compounding of crystalline cellulose with propylene glycol alginate and carboxymethylcellulose / sodium advances, and the effect of suppressing separation and gelation is enhanced. Therefore, it is preferable.
The degree of complexation is considered to be the proportion of hydrogen bonds between crystalline cellulose and other components. As the compounding progresses, the proportion of hydrogen bonds increases and the effect of the present invention improves. Moreover, the storage elastic modulus (G ′) of the crystalline cellulose composite increases as the composite progresses. It is considered that the higher the kneading energy is, the higher the grindability is. However, if the kneading energy is too high, it becomes an industrially excessive facility, which is not preferable in terms of cost. From this viewpoint, the upper limit of the kneading energy is 1000 Wh / kg.

When obtaining the crystalline cellulose composite, when drying the kneaded product obtained from the above kneading step, known drying such as shelf drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, etc. The method can be used. When the kneaded product is subjected to a drying step, it is preferable that water is not added to the kneaded product, and the solid content concentration in the kneading step is maintained and the dried step is used. The water content of the dried crystalline cellulose composite is preferably 1 to 20% by mass.
When the crystalline cellulose composite is distributed in the market, the powder is easier to handle. Therefore, the crystalline cellulose composite obtained by drying is preferably pulverized to form a powder. However, if spray drying is selected in the above drying method, there is no need for pulverization. When pulverizing the dried crystalline cellulose composite, known methods such as a cutter mill, a hammer mill, a pin mill, and a jet mill can be used. The degree of pulverization is such that the pulverized product passes through a sieve having an opening of 1 mm. More preferably, it is pulverized so as to pass through a sieve having an opening of 425 μm and an average particle size of 10 to 250 μm.
The crystalline cellulose composite can be used in any form such as powder (mixed powder), liquid, solid, gel or paste depending on various applications. The crystalline cellulose composite can also be used by adding to a beverage or food.

Next, the emulsification type dressing of the present invention will be described in detail.
The emulsification type dressing of the present invention is a dressing in which an aqueous phase and an oil phase are emulsified. Specific examples of the emulsified dressing include semi-solid products such as mayonnaise, tartar sauce, salad creamy dressing, tonkatsu sauce, sauce, and emulsified liquid products such as French dressing, Caesar salad dressing, and ramen soup.
In addition, the emulsified dressing includes an acidic one and a neutral one. Specific examples of the acidic dressing include French dressing, Caesar salad dressing, mayonnaise, tartar sauce, coleslaw dressing, and tonkatsu sauce. The pH is preferably 6.5 or less. Specific examples of neutral dressings include grilled meat sauce and ramen soup. The pH is preferably 8.0 or less and the salt concentration is preferably 10% or less.

  The emulsified dressing of this embodiment may include a solid material. Specific examples of solids include sesame, green perilla, yuzu, plum, spices, herbs, pepper, garlic, dried konjac products, powdered tea such as matcha and green tea, fruits such as apples, radish, ginger, onion, etc. Examples include, but are not limited to, vegetable cut products, grated, puree, pulp, sao and cut jelly. Two or more selected from these can also be used. The solid content in the dressing is preferably 10% or less. When it mix | blends more than that, a solid will settle or float and it will become difficult to stabilize.

  The emulsification-type dressing of this embodiment preferably contains 0.1% by mass or more of the crystalline cellulose composite. More preferably, it is 0.5 mass% or more, More preferably, it is 1 mass% or more, Especially preferably, it is 2 mass% or more, Most preferably, it is 3 mass% or more. Since the effect of the present invention is improved as the compounding amount of the crystalline cellulose composite is increased, the upper limit is not particularly set, but is 10% by mass or less. If it exceeds 10% by mass, the viscosity of the dressing may exceed 1000 mPa · s, and the viscosity may not be low, or gelation may occur.

In this embodiment, since the crystalline cellulose composite has a high function as a stabilizer for an emulsified dressing, it is a food stabilizer that is highly effective at a low concentration and low in cost as described above. In addition, even if it is added to the dressing within the above concentration range, it does not affect the taste and does not impair the texture.
The viscosity of the emulsified dressing of the present embodiment is preferably 1000 mPa · s or less when 1.0% by mass of the crystalline cellulose composite is blended. The measurement conditions of the viscosity at this time were measured with a B-type viscosity type (rotor No. 3, rotor rotation speed 30 rpm) one day after production (5 ° C.). More preferably, it is 900 mPa * s or less, More preferably, it is 800 mPa * s or less.

  As the edible oil / fat to be blended in the emulsified dressing of the present embodiment, one or more kinds of vegetable oil / fat, fractionated oil / fat, hardened oil / fat, transesterified oil / fat, animal oil / fat and the like can be used in combination. Examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, rice oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil. The amount of edible oil / fat is preferably in the range of 10 to 60% by mass relative to the total amount of dressing. Edible oils and fats are important components related to the flavor of the dressing. If the amount is less than 10% by mass, the flavor as a dressing may be poor. If the amount exceeds 60% by mass, the viscosity of the dressing increases, and an emulsified liquid dressing like May become difficult to flow out of the mouth of the container. More preferably, it is 15-55 mass%.

You may mix | blend the other normally used raw material with the emulsification type dressing of this embodiment. Specific examples include seasonings such as vinegar, soy sauce, salt, sugar, sweetener, fruit juice, sour agent, spice, umami agent, chemical seasoning, and flavoring agents, coloring agents, emulsifiers, preservatives, shelf life improvers. And antioxidants.
Commonly used salt may be used as the salt, but the blending ratio is suitably within a range of 30% by mass or less with respect to the total amount of dressing so that the salt content does not become excessive.
Examples of the sweetener include dextrin, oligosaccharide, sugar, xylose, glucose, sugar alcohol, reduced syrup, sodium saccharin, xylitol, aspartame, sucralose, sorbitol, stevia and the like.
Examples of the sour agent include vinegar, citric acid, lactic acid, tartaric acid, malic acid, fumaric acid, adipic acid, citrus juice and the like.
Examples of the umami agent include chemical seasonings such as sodium glutamate and sodium inosinate, powdered soy sauce, protein hydrolyzate, yeast extract, and powder or extract extract such as “bonito, mackerel, sardine boiled, kelp, shiitake”, etc. Is mentioned.

Emulsifiers include glycerin fatty acid esters (distilled monoglycerides, reactive monoglycerides, di-triglycerides, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, etc.), sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters , Yucca extract, saponin, stearoyl lactate (sodium or calcium), polysorbate and soybean lecithin, egg yolk lecithin, enzyme-treated lecithin and the like.
Moreover, you may mix | blend the nutrient of vitamin, calcium, iron, DHA, etc.
The above-mentioned other commonly used raw materials can be used alone or in combination of two or more.

Sesame dressing is an example of a suitable form of the emulsified dressing of the present embodiment. Sesame dressing is an oil-in-water emulsified liquid dressing-like food containing a sesame component. In general, it consists of sesame ingredients, edible oils and fats, egg yolk or whole egg, and acidulants, and ingredients such as seasonings, spices, starches, thickeners, coloring agents, spices, etc. It is obtained by blending. A food emulsifier may be used instead of egg yolk or whole egg, or these may be used in combination.
Here, the sesame component is a paste-like product obtained by grinding sesame seeds to a degree where fluidity is recognized by a mill or the like. The thing which added the thing which rubbed roasted sesame and roasted sesame to this may be added. The type of sesame or the like is not particularly limited. The compounding quantity of a sesame component can be used in 1-30 mass% range with respect to the whole quantity of sesame dressing, for example. If it is less than 1% by mass, the flavor unique to sesame is poor and the sesame dressing is unsatisfactory. If it exceeds 30% by mass, the viscosity of the sesame dressing will increase, and the emulsified liquid dressing will not be exhibited, making it difficult to flow from the mouth of the container. Preferably it is 2-25 mass%.

Edible fats and oils used in sesame dressing include vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, sesame oil, coconut oil and palm oil, animal fats such as beef tallow and lard, and hydrogenated fats thereof. Fractionated fats, transesterified fats and the like are used alone or in combination of two or more.
The blending amount of the edible oil and fat is preferably used in the range of 10 to 60% by mass with respect to the total amount of sesame dressing. Edible fats and oils are important components related to the flavor of the seasoning. If the amount is less than 10% by mass, the flavor as a seasoning may be poor, and if it exceeds 60% by mass, the viscosity of the sesame dressing increases and emulsification occurs. It may become difficult to flow out of the mouth of the container due to the loss of liquid dressing. More preferably, it is 15-55 mass%.

Examples of acidulants used in sesame dressing include vinegar, citric acid, lactic acid, tartaric acid, malic acid, fumaric acid, adipic acid, and citrus juice. These may be used alone or in combination of two or more.
Egg yolk and whole eggs used in sesame dressing and / or food emulsifiers, acidulants, seasonings, spices, starches, thickeners, colorants, spices, etc. These are appropriately selected within the range having the physical properties, texture and flavor.

As a method for producing the emulsified dressing of the present embodiment, a general method for preparing an emulsified liquid dressing may be employed using the various components described above as raw materials. The crystalline cellulose composite may be used as a powder, or may be used by dispersing in water or an aqueous acidulant solution.
Hereinafter, an example of the adjustment method will be described, but the present invention is not limited to this.
The crystalline cellulose composite and other raw materials (water, seasoning, acidulant, egg yolk, etc.) other than edible fats and oils are put into a stirring layer, and stirred using a stirrer such as a homomixer until uniform. Finally, edible fats and oils are added and stirred to prepare an oil-in-water emulsified liquid dressing. Stirring can also be performed under reduced pressure. You may heat for the objective of disinfection.

  EXAMPLES Hereinafter, although this invention is demonstrated further more concretely using an Example etc., this invention is not limited at all by these Examples. The measurement evaluation means used in the examples of the present invention are as follows.

<Appearance criteria (evaluation for separation)>
The following criteria evaluate how separation occurs in the dressing and moisture is separated in the lower part of the dressing container.
3: None at all 2: Very slight occurrence (less than 5% separation from the bottom of the container)
1: Yes (5% or more and less than 10% separation from the bottom of the container)
0: Remarkably generated (separation of 10% or more from the bottom of the container)
Two or more points can be used practically enough.

<Evaluation criteria for gelation>
Evaluation when gelation occurs in the dressing is evaluated according to the following criteria. Gelation is a phenomenon in which a dressing loses fluidity and solidifies with some elasticity and hardness, and it does not become uniform when the container is shaken lightly at a constant speed.
3: None at all 2: Very slight occurrence (shake the container once up and down to make it uniform)
1: Yes (shake the container up and down several times to make it uniform)
0: Remarkably generated (even if the container is shaken up and down, it does not become uniform)
Two or more points can be used practically enough.

<Viscosity of dressing>
One day after production (stored at 5 ° C.), it was measured with a B-type viscometer (rotor No. 3, rotor rotation speed 30 rpm).
In the following Examples and Comparative Examples, crystalline cellulose is abbreviated as MCC, alginate propylene glycol ester as PGA, carboxymethylcellulose sodium as CMC, and sucrose fatty acid ester as SE.

[Example 1]
After cutting the commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes, then washed with water and filtered to produce a wet cake-like crystalline cellulose having a solid content of 50 mass%.
MCC, PGA (Osaka Algin, NLS-K), CMC (Daiichi Kogyo Seiyaku Co., Ltd.), Planetary Mixer (manufactured by Shinagawa Kogyo Co., Ltd., 5DM-03-R, stirring blade is hook type) F-5A) was added so that the mass ratio of MCC / PGA / CMC was 90/9/1, and it was hydrated so that the solid content was 35% by mass. Then, it knead | mixed at 126 rpm and the crystalline cellulose composite material A was obtained. The kneading energy was 55 Wh / kg, and G ′ of the crystalline cellulose composite A was 0.15 Pa. Moreover, the average particle diameter and fine particle component amount of the crystalline cellulose composite A were 8.5 μm and 31.5%.

Sesame dressing was made using the crystalline cellulose composite A as follows.
In a plastic bag, 1.0 parts by mass of the crystalline cellulose composite A, 10.0 parts by mass of sugar, 2.0 parts by mass of sodium chloride, and 0.4 parts by mass of powdered mustard are mixed in a plastic bag. Next, the powders mixed in 21 parts by mass of warm water (80 ° C.) in a plastic bag are charged in the warm water, and 10000 rpm using a TK homomixer (MARK2 type: manufactured by Tokushu Kika Kogyo Co., Ltd.). For 10 minutes. Add 15.0 parts by weight of salad oil, 7.6 parts by weight of soy sauce, 26.0 parts by weight of grain vinegar, 10.0 parts by weight of white sesame paste, 7.0 parts by weight of sesame paste, and further at TK homomixer. The mixture was stirred at 10,000 rpm for 10 minutes while adjusting the temperature to 80 ° C. After the stirring was stopped, the mixture was placed in a transparent container, cooled to room temperature with running water, and stored at room temperature for 1.5 months, and the appearance uniformity (separation, gelation) was visually observed. The results are shown in Table 2.

[Example 2]
MCC, PGA and CMC were kneaded at the same mass ratio as in Example 1 to obtain a crystalline cellulose composite B. The kneading energy was 100 Wh / kg, and G ′ of the crystalline cellulose composite B was 0.30 Pa. Moreover, the average particle diameter and fine particle component amount of the crystalline cellulose composite B were 8.1 μm and 33.3%.
Using the crystalline cellulose composite B, a sesame dressing was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 2.

[Example 3]
MCC, PGA, and CMC were added such that the mass ratio of MCC / PGA / CMC was 50/25/25, and water was added so that the solid content was 43% by mass. Then, it knead | mixed at 126 rpm and the crystalline cellulose composite C was obtained. The kneading energy was 80 Wh / kg, and G ′ of the crystalline cellulose composite C was 0.25 Pa. Moreover, the average particle diameter and fine particle component amount of the crystalline cellulose composite C were 8.4 μm and 32.3%.
Sesame dressing was prepared and evaluated in the same manner as in Example 1 using the crystalline cellulose composite C. The results are shown in Table 2.

[Example 4]
Water was added at the same mass ratio as in Example 3 so that the solid content was 43% by mass. Thereafter, the mixture was kneaded at 126 rpm to obtain a crystalline cellulose composite D. The kneading energy was 250 Wh / kg, and G ′ of the crystalline cellulose composite D was 0.75 Pa. Moreover, the average particle diameter and fine particle component amount of the crystalline cellulose composite D were 7.7 μm and 39.4%.
Sesame dressing was prepared and evaluated in the same manner as in Example 1 using the crystalline cellulose composite D. The results are shown in Table 2.

[Example 5]
MCC, PGA, CMC and an emulsifier were added so that the mass ratio of MCC / PGA / CMC / SE was 84/8/8/4, and water was added so that the solid content was 40% by mass. Then, it knead | mixed at 126 rpm and the crystalline cellulose composite material E was obtained. The kneading energy was 200 Wh / kg, and G ′ of the crystalline cellulose composite E was 0.70 Pa. Moreover, the average particle diameter and fine particle component amount of the crystalline cellulose composite E were 7.8 μm and 38.2%.
Sesame dressing was prepared and evaluated in the same manner as Example 1 using the crystalline cellulose composite E. The results are shown in Table 2.

[Example 6]
Water was added at the same mass ratio as in Example 5 so that the solid content was 45% by mass. Then, it knead | mixed at 126 rpm and the crystalline cellulose composite F was obtained. The kneading energy was 280 Wh / kg, and G ′ of the crystalline cellulose composite E was 1.40 Pa. The average particle diameter and fine particle component amount of the crystalline cellulose composite F were 7.6 μm and 42.6%.
Sesame dressing was prepared and evaluated in the same manner as Example 1 using the crystalline cellulose composite F. The results are shown in Table 2.
In any of the above examples, the kneaded product during kneading was 50 ° C. or lower.

[Comparative Example 1]
MCC, PGA, and CMC were added so that the mass ratio of MCC / PGA / CMC was 80/10/10, and the mixture was hydrated so that the solid content was 30% by mass. Thereafter, the mixture was kneaded at 126 rpm to obtain a crystalline cellulose composite G. The kneading energy was 10 Wh / kg, and G ′ of the crystalline cellulose composite G was 0.02 Pa. Moreover, the average particle diameter and fine particle component amount of the crystalline cellulose composite G were 9.0 μm and 30.5%.
Using the crystalline cellulose composite G, a sesame dressing was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 4.

[Comparative Example 2]
MCC, PGA, and CMC were added such that the mass ratio of MCC / PGA / CMC was 45/28/27, and water was added so that the solid content was 45% by mass. Then, it knead | mixed at 126 rpm and the crystalline cellulose composite H was obtained. The kneading energy was 120 Wh / kg, and G ′ of the crystalline cellulose composite H was 0.22 Pa. Moreover, the average particle diameter and fine particle component amount of the crystalline cellulose composite H were 8.6 μm and 32.1%.
Sesame dressing was prepared and evaluated in the same manner as in Example 1 using the crystalline cellulose composite H. The results are shown in Table 4.
In Comparative Example 2, although the storage elastic modulus was within the range of the present application, since the content of crystalline cellulose was low, the dispersion of the crystalline cellulose composite H in the sesame dressing was poor and showed a tendency to be fooled.

[Comparative Example 3]
MCC, PGA, and CMC were added such that the mass ratio of MCC / PGA / CMC was 96/2/2, and water was added so that the solid content was 45 mass%. Then, it knead | mixed at 126 rpm and the crystalline cellulose composite material I was obtained. The kneading energy was 80 Wh / kg, and G ′ of the crystalline cellulose composite I was 0.06 Pa. Moreover, the average particle diameter and the amount of fine particle components of the crystalline cellulose composite I were 8.8 μm and 31.7%.
Sesame dressing was prepared and evaluated in the same manner as in Example 1 using the crystalline cellulose composite I. The results are shown in Table 4.

[Comparative Example 4]
MCC, PGA, CMC and an emulsifier were added so that the mass ratio of MCC / PGA / CMC / SE was 70/15/15/3, and water was added so that the solid content was 45 mass%. Then, it knead | mixed at 126 rpm and the crystalline cellulose composite material J was obtained. The kneading energy was 40 Wh / kg, and G ′ of the crystalline cellulose composite J was 0.08 Pa. The average particle size and the amount of fine particle components of the crystalline cellulose composite J were 8.7 μm and 32.0%.
Sesame dressing was prepared and evaluated in the same manner as in Example 1 using the crystalline cellulose composite J. The results are shown in Table 4.

[Comparative Example 5]
MCC and PGA were added so that the mass ratio of MCC / PGA was 70/30, and water was added so that the solid content was 48% by mass. Then, it mixed for several minutes in the Hobart mixer. The mixture was sheared through a kneading twin screw extruder (S2KRC kneader manufactured by Kurimoto Iron Works). The kneading energy was 80 Wh / kg. Pure water was added to the kneaded product so that the solid content was 6% by mass (total amount 2500 g), the mixture was stirred for several minutes with a mixer, the pH was adjusted to 8.0, and the resulting slurry was subjected to a Manton Gorin homogenizer (APV) at 17 MPa. Manufactured, 15MR-8TA type) and spray-dried (Atomizing nozzle φ0.25 cm, Bowen type spray dryer with can diameter 0.9 m, inlet temperature 195 ° C./outlet temperature 95 ° C.), and crystalline cellulose composite K Got. G ′ of the crystalline cellulose composite K was 0.08 Pa. Moreover, the average particle diameter and fine particle component amount of the crystalline cellulose composite K were 7.9 μm and 30.5%.
Sesame dressing was prepared and evaluated in the same manner as in Example 1 using the crystalline cellulose composite K. The results are shown in Table 4.
Although the crystalline cellulose composite K containing no carboxymethyl cellulose has a storage elastic modulus relatively close to that of the example, separation occurred when it was blended in sesame dressing.

[Comparative Example 6]
MCC, xanthan gum as a hydrophilic polymer, and hydrolyzed starch were blended so that the mass ratio was 75/5/20, and water was added so that the solid content was 48% by mass. Then, it sheared through the kneading biaxial extruder (S2KRC kneader made by Kurimoto Iron Works). The kneading energy was 65 Wh / kg. This kneaded material was dried with hot air in an oven (105 ° C.) and pulverized with a hammer mill to obtain a crystalline cellulose composite L. G ′ of the crystalline cellulose composite L was 0.08 Pa. Moreover, the average particle diameter and fine particle component amount of the crystalline cellulose composite L were 7.5 μm and 29.5%.

  Sesame dressing was prepared using the crystalline cellulose composite L and evaluated. Add 146.5 g of water, 150 g of soy sauce, 145 g of liquid sugar, 65 g of vinegar, 50 g of sesame ingredients (commercially kneaded sesame seeds), 8 g of 20% sweetened sterilized frozen egg yolk, For 5 minutes at 6000 rpm. Subsequently, 20 g of crystalline cellulose composite L, 0.5 g of xanthan gum and 15 g of sodium chloride were added while stirring, and the mixture was further stirred for 5 minutes. While further stirring, 380 g of corn salad oil and 20 g of sesame oil were added dropwise, and further stirred for 5 minutes, heated to 90 ° C. with propeller stirring in a 95 ° C. hot water bath, and then filled with 200 g into a 220 ml glass container. After cooling to room temperature in running water, an oil-in-water emulsified liquid dressing-like sesame-containing seasoning was obtained. The pH of the sesame-containing seasoning at this time was 4.0. The results are shown in Table 4.

[Example 7]
Using the crystalline cellulose composite E, mayonnaise was prepared as follows. In advance, 2.0 parts by mass of crystalline cellulose composite E, 0.3 parts by mass of xanthan gum, 10 parts by mass of egg yolk, and 41.7 parts by mass of water were weighed, and in Kenmix Metallic (KM-800 type) Stir for 5 minutes at MAX. Thereafter, 35.0 parts by weight of salad oil is added, and the mixture is stirred with Kenmix Metallic (KM-800 type) at a rotational speed MAX for 30 minutes. Thereafter, 4.0 parts by mass of seasoning and 7 parts by mass of vinegar are added, and the mixture is similarly stirred with Kenmix Metallic (KM-800 type) at a rotation speed of MAX for 5 minutes. Then, the desktop colloid mill (Nippon Seiki Seisakusho Co., Ltd.) was passed through 3000 rpm and put into a transparent container to prepare mayonnaise.
The mayonnaise was stored at room temperature for 2 months, and the appearance uniformity (separation) was visually observed. As a result, separation and gelation did not occur at all, and a good state was shown. Also, the rate of decrease in viscosity was measured. The viscosity did not change to 15280 mPa · s even after 2 months, compared to 15300 mPa · s 1 day after production (measured with a B-type viscosity type. Condition was No. 4 rotor, measured at 30 rpm for 30 seconds).

[Example 8]
A French dressing was prepared using the crystalline cellulose composite E as follows. In advance, 1.0 parts by mass of crystalline cellulose composite E, 1.0 part by mass of salt, 0.3 part by mass of pepper, and 1.8 parts by mass of sugar are mixed in a plastic bag. Powders were put into 20.0 parts by mass of water, and the mixture was stirred at 10,000 rpm for 10 minutes with a TK homomixer (MARK2 type: manufactured by Tokki Kika Kogyo Co., Ltd.). 27.6 parts by mass of salad oil, 13.8 parts by mass of sake and 34.5% by mass of vinegar were added thereto, and the mixture was further stirred at 10,000 rpm for 10 minutes with a TK homomixer. After the stirring was stopped, the mixture was placed in a transparent container and stored at room temperature for 1 month, and the appearance uniformity (separation, gelation) was visually observed. As a result, there was no separation or gelation, and a good suspended state was shown.

[Example 9]
A ramen soup was prepared using the crystalline cellulose composite E. Boiled and dried bonito and chicken and pork dashi were prepared and mixed 1: 1 to make ramen soup. First of all, we made dashi and dried bonito. Put 2 L of water and 20 g of crystalline cellulose composite E, 30 g of commercially available dried bonito, and 10 g of commercially available true kelp in a pan, and heat to stop boiling for 30 minutes with low heat to stop the fire. After that, 50 g of commercially available bonito was put, covered, waited for 3 minutes, filtered, and only the liquid was taken to prepare boiled and dried bonito. Next, chicken and pork dashi were prepared. Put 2L of water, 200g each of minced pork and chicken, 2 long onions, 2 onions, 1 leek, 30g ginger, 1 carrot, and simmer for about 3 hours while taking the acupuncture so that it does not boil over low heat. Chicken and pork dashi were prepared.
Boiled dried bonito dashi and chicken and pork duck were each taken in 500 g transparent containers and stored at room temperature for 3 days, and the appearance uniformity (separation) was visually observed. As a result, a good suspended state was shown without separation.

  The present invention relates to an emulsion-type dressing containing crystalline cellulose, a propylene glycol alginate ester and a crystalline cellulose composite containing sodium carboxymethylcellulose, and has a low viscosity and does not separate and gel even during long-term storage. Excellent emulsification stability. Suitable for dressings and the like added to various foods.

Claims (4)

  A crystalline cellulose composite containing 50 to 95% by mass of crystalline cellulose, 5 to 50% by mass of propylene glycol alginate and sodium carboxymethylcellulose, and stored as an aqueous dispersion having a solid content of 1.0% by mass An emulsified dressing comprising a crystalline cellulose composite having an elastic modulus of 0.1 Pa or more.   The emulsified dressing according to claim 1, wherein the mass ratio of propylene glycol alginate to sodium carboxymethylcellulose is 1/9 to 9/1.   The emulsified dressing according to claim 1 or 2, wherein the crystalline cellulose composite further contains an emulsifier.   The emulsified dressing according to any one of claims 1 to 3, further comprising 0.1% by mass or more and 10% by mass or less of the crystalline cellulose composite.