JP6337364B2 - Dressing and manufacturing method thereof - Google Patents

Description

  The present invention relates to an edible dressing and a method for producing the same.

  Dressing is prepared by adding seasoning ingredients such as salt, sugar, spices, etc. to edible oil and fat and vinegar or citrus fruit juice, emulsified in oil-in-water type, oil phase and water phase are separated, It can be roughly divided into a separate type dressing that is shaken and mixed when used, and an emulsified type dressing in which an oil and an aqueous phase are emulsified. Since the separation type is used by shaking and emulsifying at the time of use, it is required to provide emulsion stability in the dressing. In order to impart the emulsification stability of the dressing, adding gum such as xanthan gum or adding egg yolk, emulsifier or the like is performed (Patent Documents 1 and 2). However, egg yolk has a problem of allergies, and an emulsifier needs to be added in a large amount in order to maintain emulsification stability in an emulsified dressing containing an acid or salt. If the addition of emulsifier is reduced in consideration of the above, there is a problem that the emulsion stability cannot be obtained.

  Patent Document 3 discloses a dressing to which agar is added. Specifically, dressing is manufactured by adding agar to water and heating at 85 ° C. for 15 minutes, and then adding and mixing oil. Patent Document 1 describes that this dressing is excellent in dispersibility.

JP-A-56-26170 Japanese Patent Laid-Open No. 62-265964 JP-A-7-123934

  However, the dressing of Document 3 maintains the emulsification by dispersing fats and oils in the structure of the agar gel, has poor fluidity, and gives acidity and salty taste. Although it is general, the emulsified state under acidic conditions and salt-containing conditions is particularly insufficient. Further, the conventional dressing is not sufficient from the viewpoint of the temporal stability of the emulsified state.

  This invention is made | formed in view of the above situation, and it aims at providing the dressing which is excellent in the acid resistance or salt resistance of an emulsified state, and is excellent in the temporal stability of an emulsified state, and its manufacturing method.

  The present inventors have found that closed vesicles or sugar polymer fine particles having an average particle diameter of 8 nm to 500 nm are excellent in acid resistance and salt resistance and can maintain an emulsified state for a long time, and complete the present invention. It came. Specifically, the present invention provides the following.

  (1) A dressing comprising an aqueous phase, an oil phase, and closed vesicles or sugar polymer fine particles formed of an amphiphile having an average particle diameter of 8 nm to 500 nm and spontaneously forming closed vesicles. .

  (2) The dressing according to (1), wherein the sugar polymer includes agar.

  (3) The dressing according to (1), wherein the sugar polymer includes hydroxypropyl starch.

  (4) The dressing according to any one of (1) to (3), wherein the amount of xanthan gum is 0.2% by mass or less (including zero).

  (5) The dressing according to any one of (1) to (3), wherein the amount of xanthan gum is 0.25% by mass or less (including zero) with respect to moisture.

  (6) The dressing according to (1), wherein the sugar polymer includes xanthan gum and agar or hydroxypropyl starch.

  (7) The dressing according to any one of (1) to (6), wherein the fraction containing the sugar polymer fine particles is in a sol state.

  (8) At 20 ° C., using a B-type viscometer “DV-E” (manufactured by Brook Field), a jig no. 2. The dressing according to any one of (1) to (7), wherein the dressing has a viscosity of 40 cp or less, and the oil phase has an average particle diameter of 1 μm or more and 200 μm or less, measured at a rotation speed of 100 rpm.

  (9) At 20 ° C., using a B-type viscometer “DV-E” (manufactured by Brook Field), a jig no. 3. The dressing according to any one of (1) to (7), wherein the dressing has a viscosity of 500 cp or more and 3000 cp or less measured under the condition of a rotational speed of 12 rpm.

  (10) The dressing according to any one of (1) to (9), wherein the amount of the surfactant that is neither the closed vesicles nor the sugar polymer fine particles is 0.1% by mass or less (including zero).

  (11) The dressing according to any one of (1) to (10), wherein an average particle size of the oil phase is 1 μm or more and 100 μm or less, and a standard deviation of a particle size distribution is 0.1 or more and 0.5 or less.

  (12) The dressing according to any one of (1) to (11), wherein the oil phase is composed of two or more kinds of oil phases having different compositions.

  (13) The dressing according to any one of (1) to (12), wherein a thixo value of the dressing is 0.1 or less.

  (14) The dressing according to any one of (1) to (13), wherein the adhesive force of the dressing is a load of 15 gf or less or an adhesion distance of 8 mm or less.

  (15) The dressing according to any one of (1) to (14), wherein the dressing has a salt concentration of 15% or less and a pH of 4 or less.

  (16) Water and an aqueous solution containing a closed endoplasmic reticulum formed of an amphiphile that spontaneously forms a closed endoplasmic reticulum having an average particle diameter of 50 nm to 800 nm, or a sugar polymer fine particle, an oil and fat component, The manufacturing method of the dressing which has a mixing process which mixes.

  (17) A first method in which a water-soluble seasoning component and / or a solid component is mixed in advance with the aqueous solution, a second method in which the water-soluble seasoning component and / or the solid component is mixed after the mixing step, The method according to (16), wherein any one of the methods is selectively applied.

  (18) The method according to (16) or (17), further comprising a step of preparing an aqueous solution containing the sugar polymer fine particles by dispersing the sugar polymer in water and then cooling to 40 ° C. or lower.

  (19) The method according to (18), wherein the cooling is performed while stirring or shearing.

  (20) The method according to (18) or (19), wherein stirring or shearing is performed after the cooling.

  (21) The method according to (20), wherein the sugar polymer is dispersed in water, cooled to 40 ° C. or lower to be in a gel state, and then sheared to prepare an aqueous solution containing the sugar polymer fine particles.

  (22) The method according to any one of (16) to (21), wherein two or more kinds having different compositions are prepared as the oil and fat component, and they are mixed with the aqueous solution instead of being uniformly mixed with each other.

  (23) The method according to any one of (16) to (22), further comprising a step of mixing the O / W emulsions having different compositions in the oil phase.

  According to the present invention, closed endoplasmic reticulum or sugar polymer fine particles having an average particle diameter of 8 nm to 500 nm continue to be present at the interface between the oil phase and the water phase, so that the emulsified state is excellent in acid resistance or salt resistance, and the emulsified state A dressing having excellent stability over time can be obtained.

  Hereinafter, although embodiment of this invention is described, this invention is not limited to these.

  The dressing of the present invention includes an aqueous phase, an oil phase, an average particle diameter of 8 nm to 500 nm, closed vesicles formed by amphiphiles that spontaneously form closed vesicles, or fine sugar polymer particles, including.

  A closed endoplasmic reticulum is a bilayer membrane structure formed from an amphiphile that spontaneously forms a closed endoplasmic reticulum in an aqueous system. The sugar polymer fine particles are obtained by hydrating a sugar polymer particle mass and separating it into fine particles. Both are located at the interface between the oil phase and the water phase, adsorbed on the oil phase by intermolecular forces, and dispersed in the water phase, and constitute emulsification with a completely different action from conventional surfactants. When the average particle size is 8 nm to 500 nm, sufficient intermolecular force can be obtained to maintain the emulsified state in the presence of acidity and salt. The average particle diameter is appropriately set depending on pH and salt concentration, and may be 75 nm to 500 nm. The average particle size of the closed vesicles and the sugar polymer fine particles is measured at 20 ° C. using a zeta potential / particle size measurement system “ELS-Z2” (manufactured by Otsuka Electronics).

  As the amphiphilic substance, phospholipids such as egg yolk lecithin, soybean lecithin, rapeseed lecithin, and lysolecithin or fractionated lecithin obtained from these may be employed. However, it is preferable that egg yolk lecithin (and egg yolk containing it) is not included in terms of allergic response and functionality.

  A fatty acid ester may be adopted as the amphiphilic substance. As the fatty acid ester, it is preferable to use those suitable for food applications such as glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. The fatty acid ester is preferably used in combination with the phospholipid. As the phospholipid used in combination with the fatty acid ester, soybean phospholipid such as soybean lecithin is preferable.

  A closed vesicle of an amphiphile is prepared, for example, by dispersing the amphiphile in water and continuing to stir. The amphiphile forming the closed endoplasmic reticulum may contain one or more kinds, and the content is not particularly limited, but may be about 0.02 to 1.5% by mass with respect to the dressing.

  The sugar polymer refers to a polymer having a glucoside structure such as starch, dextrin, cellulose, and other polysaccharides. As starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, starch acetate, esterified starch such as octenyl succinate starch, starch sodium octenyl succinate, etherified starch such as hydroxypropyl starch, oxidized starch, potato starch, Corn starch, waxy corn starch, flour starch, rice starch, waxy rice starch, tapioca starch, etc., as dextrin, cyclodextrin, branched cyclodextrin, maltodextrin, etc., as cellulose, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, hydroxypropyl Cellulose, sodium carboxymethylcellulose, carboxymethylcellulose calcium , Propylene glycol alginate, sodium alginate, cellulose crystal, and other polysaccharides include xanthan gum, gum arabic, tragacanth gum, gellan gum, tamarind seed gum, carrageenan, soybean polysaccharide, agar, LM pectin, HM pectin caraya gum, fucoidan Natural polymers such as tragacanth gum, glucomannan, locust bean gum, guar gum, galactomannan and curdlan.

  Among them, from the viewpoint of the temporal stability of the emulsified state, gum arabic, tragacanth gum, gellan gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin caraya gum, fucoidan, tragacanth gum, glucomannan, locust bean gum, guar gum, galacto Mannan, curdlan, and hydroxypropyl starch are preferred. Particularly, when agar or hydroxypropyl starch is contained, fine oil droplets are formed and the emulsified state is further stabilized. The sugar polymer forming the fine particles may contain one or more kinds, and the content is not particularly limited, but may be about 0.02 to 1.5% by mass with respect to the dressing.

  Generally, a thickener such as xanthan gum may be mixed in the dressing for the purpose of imparting emulsifying properties and emulsion stability. At this time, if sufficient emulsifiability is imparted by the xanthan gum, the amount of xanthan gum added increases, and as a result, the viscosity may be high, resulting in a slimy texture. Therefore, the preferred dressing to avoid such a texture does not contain xanthan gum or even if it is contained, the content is 0.2% by mass or less, preferably 0.1% by mass or less, more preferably 0.05% by mass or less. Alternatively, the xanthan gum content is 0.25% by mass or less (including zero), preferably 0.23% by mass or less, more preferably 0.15% by mass or less, 0.1% by mass or less, based on moisture. It is desirable that However, when the content of xanthan gum is 0.2% by mass or less, or when the amount of xanthan gum with respect to water is 0.25% by mass or less, even if some of them are xanthan gum fine particles, the emulsifiability due thereto is not sufficient. For example, it is preferable to use agar or hydroxypropyl starch sugar polymer fine particles in combination because the acid resistance and salt resistance may decrease, or an oily flavor may be produced by separation or oil-up of the oil phase.

  In addition, there is a unique phenomenon in dressing. For example, dressing water separation is a phenomenon (coacervation) in which the oil phase and the water phase appear to separate due to the difference in specific gravity between the oil phase and the water phase. It is different from the non-emulsified state because it is redispersed. A dressing set is a phenomenon in which a dressing gels over time. Both may be considered undesirable because they do not give a good impression to the dressing consumer.

  Xanthan gum has an effect of suppressing water separation due to its thickening action. However, as described above, when an amount of emulsifiability obtained with xanthan gum is added, the dressing tends to become slimy and the dressing may be further set. For this reason, in terms of improving the emulsion stability, acid / salt resistance and sliminess of the dressing and suppressing water separation and setting, the sugar polymer fine particles preferably contain xanthan gum and agar or hydroxypropyl starch. . Especially for dressings with a high solid content or oil content, measured at low viscosity (at 20 ° C. using a B-type viscometer “DV-E” (manufactured by Brook Field) under the conditions of jig No. 3 and 12 rpm. When the dressing has a viscosity of 500 cp or more and 3000 cp or less), the amount of water in the dressing is small and the amount of sugar polymer that can be mixed is limited. (Including zero), preferably 0.23% by mass or less, more preferably 0.15% by mass or less, 0.1% by mass or less, and by using agar or hydroxypropyl starch in combination, the viscosity is low, Emulsification stability, acid / salt resistance and sliminess can be improved, and water separation and setting can be suppressed.

  In addition, when the sugar polymer fine particles and xanthan gum are used together in the dressing as described above, or when the sugar polymer fine particles are used and the solid content is contained, the aqueous phase components (fine particles, water-soluble seasoning component, solid content) are mixed in advance. By later adding an oil and fat component and performing an emulsification operation, it is possible to prepare a dressing that has a better emulsification state and is difficult to separate.

  As described above, the sugar polymer fine particles are particles obtained by sufficiently hydrating and dispersing the sugar polymer. For example, hydration and dispersion occur when a sugar polymer particle mass is kept in water at 80 ° C. or higher for 30 minutes or more. Thereafter, the fine particles are formed by cooling. The cooling temperature is preferably 40 ° C. or lower, more preferably 20 ° C. or lower. Under the conditions shown in Patent Document 3 (15 minutes in water at 85 ° C.), sufficient hydration and dispersion do not occur, so that sugar polymer fine particles having an average particle diameter of 8 nm to 500 nm cannot be obtained (the particle mass is hydrated). The emulsifying power as particles is weak because it remains in the state and the specific surface area is low).

  The fraction containing the sugar polymer fine particles is preferably in a sol state. Once formed, the sugar polymer fine particles are easily bonded to each other to form a gel, and such a gel has poor emulsifying action. For this reason, it is preferable to carry out emulsification while maintaining the sol state of the aqueous dispersion of sugar polymer fine particles from the viewpoint of exhibiting excellent emulsifiability, and the fraction containing the sugar polymer fine particles in the resultant dressing is It becomes a sol state. Moreover, after hydrating a sugar polymer, it cools and produces | generates a gel, Then, it can also be set as a sol state by shearing this gel. The sol state refers to a state in which fluidity is seen when the container containing the fraction is allowed to stand at 30 ° C. for 1 hour and then tilted. The fraction containing the sugar polymer fine particles is obtained by collecting the aqueous phase that is the outer phase of the dressing.

  The amount of the amphiphilic substance or sugar polymer is preferably 0.01% by mass to 10% by mass, and more preferably 0.01% by mass or more and 2.5% by mass or less with respect to the fat and oil component. If this amount is too small, it is difficult to sufficiently form an emulsified state. In addition, the amount of the amphiphilic substance or the sugar polymer with respect to the fat and oil component is measured by any appropriate method of GC-MS, LC-MS, or TLC depending on the type.

  The aqueous phase may contain water and various water-soluble components in addition to closed vesicles or sugar polymer fine particles formed of amphiphiles or sugar polymers. For example, thickeners (modified starch, xanthan gum, etc.), surfactants (sucrose fatty acid ester, glycerin fatty acid ester, etc.), preservatives, antioxidants, phosphates, fragrances, sour ingredients (citric acid, fruit juice, acetic acid) Etc.), salt (sodium chloride, etc.), various seasonings (glutamate, soy sauce, etc.), sugar (glucose, fructose, sucrose, oligosaccharide etc.), and water-soluble seasoning ingredients such as proteins. The said arbitrary component may be used in a suitable quantity according to the grade of a desired effect. In addition, the water phase includes pastes such as sesame, spices, herbs, pepper, garlic, cheese, vegetables, fruits, fish meat (eg tomato paste, onion paste, sesame paste, anchovy paste), cheese, vegetables, fruits, fish meat, livestock meat It is also possible to disperse solid content such as cut products of so-called ingredients.

  Especially, since the emulsified state of the dressing of this invention is excellent in acid resistance and salt tolerance, the freedom degree of content of a sour component and salt content is high. Specifically, the sour component may be used in such an amount that the pH of the aqueous phase is 5 or less (specifically, 4.0 or less, 3.0 or less, 2.5 or less). You may use it in the quantity of 2.0 mass% or more (specifically 3.0 mass% or more, 5.0 mass% or more) with respect to dressing. However, in consideration of the limit of salt tolerance and the flavor of the dressing, the salt concentration is preferably 15% by mass or less based on the dressing.

  In the dressing of the present invention, a sufficient emulsified state is obtained by the closed vesicles or the sugar polymer fine particles, so that a surfactant is not used or a low amount is sufficient even if it is used. Specifically, the amount of the surfactant may be 0.1% by mass or less (including zero) with respect to the dressing, which further improves the functionality of the dressing.

  Conventionally, the thickener has been used for the purpose of imparting the viscosity of the aqueous phase, which is the outer phase, and suppressing the precipitation of non-dispersed components and the rise of fats and oils. Since the dressing of the present invention is excellent in an emulsified state, the necessary amount of the thickener is sufficient, and for example, it may be 0.5% by mass or less (including zero) with respect to the dressing. In addition, when an increase in viscosity is required, an increase in viscosity can be achieved by using a stirred or sheared gel-like water containing sugar polymer fine particles, as described later. The necessary amount is small.

  As the fat and oil component constituting the oil phase, general edible fats and oils can be used without particular limitation. Examples of such edible oils and fats include liquid, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oils of animal and vegetable oils and oils, fractionated liquid oils and solid oils, and the like. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat and milk fat, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats and the like can be mentioned. These edible fats and oils may be used alone or in combination. The amount of the oil phase is preferably 10 to 90% by mass from the viewpoint of flavor.

  In addition to the above, fats and oils having physiological functionality (hereinafter sometimes referred to as physiologically functional fats and oils) can also be used as the fat and oil component. Examples of physiologically functional fats and oils include fats and oils such as sesame oil and linseed oil, which contain a large amount of fatty acids such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid, α-linolenic acid, γ-linolenic acid, and conjugate acid. Medium chain triglyceride (MCT) is mentioned. A plurality of these physiologically functional fats and oils may be used, or they may be used in combination with the edible fats and oils.

  Moreover, an oil-and-fat component may contain fat-soluble components other than the said fats and oils. For example, fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, vitamin K and the like, and fat-soluble components having physiological functions such as antioxidants, sterols, CoQ10, and β-carotene are listed. In addition, the fat-soluble component contained in the fat and oil component is not limited to those having physiological functions, and may be various types as long as the effects of the present invention are not impaired.

  The oil phase may be composed of two or more oil phases having different compositions. Thereby, taste can be made more conspicuous than the dressing which has 1 type of oil phase containing a some fats and oils component. The composition of each oil phase is analyzed by a method suitable for analyzing the specific composition among GC-MS, LC-MS, TLC, and the like.

  The ratio of the aqueous phase (including the amphiphile and sugar polymer) and the oil phase is not particularly limited. In the present invention, since the emulsified state is strong, the degree of freedom of the ratio is high, and the water phase: oil phase (mass ratio) may be 10:90 to 90:10. However, from the viewpoint of being healthy-oriented, the water phase: oil phase (mass ratio) is preferably 30:70 to 90:10, and more preferably 40:60 to 90:10.

  In the conventional dressing emulsification method, when the oil droplet particle size is large, the emulsification becomes unstable when creaming occurs, so the oil droplets aggregate and coalesce and eventually become separated, resulting in stability. There was a problem. Therefore, in such a dressing, it is necessary to increase the viscosity excessively in order to suppress creaming, which has been a cause of sliminess. In order to suppress creaming without increasing the viscosity, it is also effective to add a large amount of emulsifier and apply high shear in order to make the oil droplet diameter fine, but in this case, the emulsifier has a different taste. The flavor is inferior. On the other hand, since the dressing of the present invention has high interface stability during emulsification, an arbitrary oil phase can be dispersed regardless of the viscosity. For this reason, in one embodiment of the present invention, the viscosity of the dressing can be 40 cp or less, and the average particle size of the oil droplets can be 1 μm or more and 200 μm or less (specifically, 4 μm or more and 100 μm or less). The viscosity of the dressing can be adjusted, for example, by the amount of thickener and the type of sugar polymer. The average particle size of the oil phase can be adjusted by, for example, the average particle size, amount, and type of oil phase components (which affect the interfacial tension with water), closed vesicles, and sugar polymer fine particles. The above-mentioned dressing has a viscosity of 20 ° C. using a B-type viscometer “DV-E” (manufactured by Brook Field) and a jig no. 2. It is measured under the condition of a rotational speed of 100 rpm. The average particle size of the oil phase is calculated from the particle size distribution measured at 20 ° C. using a laser diffraction light scattering apparatus “SALD-2100” (manufactured by Shimadzu Corporation). In addition, when high viscosity is requested | required, it is natural that viscosity may be over 40 cp.

  For the same reason, in one embodiment of the present invention, the average particle size of the oil droplets is 1 μm or more and 100 μm or less, and the standard deviation of the particle size distribution is 0.1 or more and 0.5 or less (that is, the particle size distribution is relatively Can also be broad). The standard deviation in this specification is a standard deviation defined on a logarithmic scale determined by a laser diffraction light scattering apparatus “SALD-2100” (manufactured by Shimadzu Corporation). When the particle size of the oil droplet is large, the taste of the seasoning component contained in the fat or water phase tends to appear clearly, whereas when the particle size of the oil phase is small, a creamy taste tends to appear. When the standard deviation is within the above range, since the particles having a large particle size and those having a small particle size are included, a complex taste can be obtained. Specifically, the standard deviation may be 0.20 or more. The standard deviation of the particle size distribution can be increased by using, for example, sugar polymer fine particles (specific examples are as described below, preferably other than xanthan gum, more preferably agar). Of course, the standard deviation may be less than 0.1, for example, when the functionality to be given is a sharp flavor.

  The dressing of the present invention uses a B-type viscometer “DV-E” (manufactured by Brook Field) at 20 ° C. to suppress water separation. 3. It is preferable that the viscosity of the dressing measured under the condition of 12 rpm is 500 cp or more. On the other hand, the viscosity measured by this method is preferably 3000 cp or less because if the viscosity is excessive, the dressing becomes dull and the texture tends to be poor.

  The dressing of the present invention preferably has thixotropy in that it is easy to flow when sprinkled from vegetables such as salads and sprinkled on vegetables such as salads, and difficult to flow when force is not applied in a state of being sprinkled on vegetables. Specifically, the thixo value is preferably 0.1 or less (particularly 0.05 or less). Conventionally, when trying to increase thixotropy, there has been a problem of sliminess, except for including a large amount of a thickener such as xanthan gum. In contrast, in the present invention, the type, concentration (content) and state of the amphiphile or sugar polymer to be used (for example, using a sol formed by adjusting the formation temperature of the fine particles and the gel shear force), closure By appropriately selecting the amount of the endoplasmic reticulum or the sugar polymer fine particles, a dressing excellent in thixotropy can be obtained while suppressing the problem of sliminess. The thixo value was set using an E-type viscometer “RC-105A” (manufactured by Toki Sangyo Co., Ltd.), 1 mL of 20 ° C. dressing was set on the stage, and the rotational speed of the rotor was changed from 5 rpm to 150 rpm at 10 rpm / min. Is the ratio of the viscosity at 150 rpm to the viscosity at 5 rpm. Of course, the thixo value may be greater than 0.1 depending on the required characteristics. The gel state refers to a state in which no fluidity is observed when the container containing the fraction is allowed to stand at 30 ° C. for 1 hour and then tilted.

  If the adhesion of the dressing is excessive, it can cause sliminess. For this reason, the adhesion force of the dressing of the present invention is preferably a load of 15 gf or less (particularly 10 gf or less) or an adhesion distance of 8 mm or less (particularly 8.0 mm or less). The adhesion force was measured using a creep meter “E-3305S” (manufactured by Yamaden Co., Ltd.), pouring the dressing into a cylindrical cup with a diameter of 100 mm to a height of 50 mm, and a disc-shaped jig with a diameter of 40 mm at a speed of 1 mm / second. And the distance when the dressing is brought into contact with the dressing (distortion rate 2%) and the jig is pulled up, and the distance where adhesion continues. In the present invention, a dressing excellent in both thixotropy and adhesion can be obtained by appropriately selecting the type of amphiphile or sugar polymer to be used and the amount of closed endoplasmic reticulum or sugar polymer fine particles (for example, using agar). It is done. Of course, the adhesion force may be a load exceeding 15 gf or an adhesion distance exceeding 8 mm depending on the required characteristics.

  Next, the manufacturing method of the dressing based on this invention is demonstrated. The method includes water, an aqueous solution containing closed vesicles formed of amphiphiles that spontaneously form closed vesicles having an average particle size of 50 nm to 800 nm, or sugar polymer fine particles, an oil and fat component, And a step of mixing. This process is basically known except for the conditions described in detail below (for example, see Japanese Patent No. 3855203). The method of mixing is not particularly limited, but it is preferable to add (eg, drop) an oil and fat component to the aqueous solution.

  A closed vesicle of an amphiphile is prepared, for example, by dispersing the amphiphile in water and continuing to stir. The sugar polymer fine particles are, for example, particles obtained by sufficiently hydrating and dispersing the sugar polymer by allowing a particle mass of the sugar polymer to stand for 30 minutes or more in water at 80 ° C. or higher. For example, hydration and dispersion occur when a sugar polymer particle mass is kept in water at 80 ° C. or higher for 30 minutes or more. Thereafter, it is cooled to form fine particles. The cooling temperature is preferably 40 ° C. or lower, more preferably 20 ° C. or lower.

  Before and after mixing the aqueous solution containing the closed endoplasmic reticulum or sugar polymer fine particles, a thickener (processed starch, xanthan gum, etc.), a surfactant (sucrose fatty acid ester, glycerin fatty acid ester, etc.), a sour ingredient (quenched) Acid, lactic acid, etc.), salt (sodium chloride, etc.), various seasonings (glutamate, etc.), sugars (glucose, fructose, sucrose, oligosaccharides, etc.), and water-soluble seasoning ingredients such as proteins may be added. In the present invention, since the emulsified state is easily maintained stably even when the salt concentration or pH of the aqueous phase changes, the water-soluble seasoning component and / or the solid component (preferably the water-soluble seasoning component) are the oil phase and the closed vesicles. Or you may mix with the O / W emulsion formed by mixing with the aqueous solution containing sugar polymer microparticles. By mixing water-soluble seasoning ingredients after emulsion preparation in this way, it is easy to make the conditions for forming an emulsion constant regardless of the type and amount of seasoning ingredients. Since the control of the diameter becomes easy, a dressing excellent in emulsification performance can be produced more reliably. More specifically, closed endoplasmic reticulum or sugar polymer fine particles are located at the interface between the oil phase and the water phase and are adsorbed to the oil phase by intermolecular force. If there is a sexual seasoning component, there is a possibility that adsorption is difficult to be performed. It is considered that a more stable emulsification is possible and a dressing excellent in acid resistance and salt resistance can be produced by mixing a water-soluble seasoning component after forming an O / W type emulsion.

  The mixing of the water-soluble seasoning component or the combination of the water-soluble seasoning component and the solid content may be performed on an aqueous solution containing closed endoplasmic reticulum or sugar polymer fine particles before mixing the fat and oil component from the viewpoint of improving the production efficiency of the dressing. Good. In particular, when the water-soluble seasoning component contains solids and / or the sugar polymer fine particles contain xanthan gum, mixing the water-soluble seasoning component into the aqueous solution before mixing the fat and oil component promotes water separation and setting. This is also preferable in that the emulsification stability of the dressing can be improved. This tendency is remarkable when the sugar polymer fine particles contain xanthan gum and agar or hydroxy starch. Solids are so-called ingredients such as sesame, spices, herbs, pepper, garlic, vegetables, fruits, fish paste (eg tomato paste onion paste, sesame paste, anchovy paste), cheese, vegetables, fruits, fish meat, livestock meat, etc. It may be a cut product.

  It is preferable to prepare an aqueous solution containing fine sugar polymer particles by dispersing the sugar polymer in water and then cooling to 40 ° C. or lower, preferably 20 ° C. or lower. Thereby, the acid resistance of the emulsified state, salt resistance, and temporal stability are obtained.

  From the viewpoint of efficiently producing closed vesicles or sugar polymer fine particles, it is preferable to perform cooling while stirring or shearing. On the other hand, from the viewpoint of giving some thixotropy, the average particle size of 8 nm to 500 nm is obtained by promoting gel formation without stirring or shearing in the cooling process and stirring or shearing (especially shearing) after cooling to form a sol. Fine particles may be obtained. Although the conditions vary depending on the sugar polymer concentration, gel formation temperature, shearing force, etc., it is necessary to perform shearing until it is confirmed that fine particles having an average particle diameter of 8 nm to 500 nm are present in the sol. The stirring or shearing may be performed both during cooling and after cooling. The stirring or shearing method is not particularly limited, and may be performed using a propeller, a homomixer, a high-pressure homogenizer, or the like.

  Two or more kinds of oil and fat components having different compositions may be prepared, and they may be mixed in an aqueous solution instead of being mixed uniformly with each other. For example, a method in which a first oil / fat is added to the aqueous phase to form an O / W emulsion, and then a second oil / fat is added to form an O / W emulsion (sequential addition). A method of alternately adding an appropriate amount of fat and oil and an appropriate amount of second fat to form an O / W emulsion (alternate addition), adding the first fat and the second fat separately to different parts of the aqueous phase and adding O The method of forming / W type | mold emulsion etc. are mentioned. Or you may mix O / W type emulsions in which an oil phase has a mutually different composition. Thereby, the dressing which has 2 or more types of oil phases which have a mutually different composition is obtained, and taste can be made more conspicuous than the dressing which has the oil phase which mixed several fats and oils components beforehand. Depending on the type of fat and oil, it is considered that the type of closed endoplasmic reticulum or sugar polymer fine particles to be used must be either one or more. On the other hand, in the emulsification method using a conventional surfactant, the surfactant is adsorbed on the interface between oil and water, and the principle of emulsification / dispersion is to reduce the interfacial energy. Even if O / W type emulsions having different compositions are easily adsorbed, the composition of the emulsion becomes uniform and the flavor of a single oil or fat is difficult to appear.

  The methods and criteria for each evaluation are as follows.

Preparation of emulsion and dressing:
For Examples 1 to 13, the sugar polymer or amphiphile was hydrated and dispersed in water at 85 ° C. for 30 minutes, then cooled to the temperature shown in Table 1 and then the aqueous microparticle solution or the closed endoplasmic reticulum aqueous solution. After being obtained, it was mixed with fats and oils to obtain an emulsion. Then, Example 1, 3-13 mixed the said emulsion, vinegar, and soy sauce, and obtained the dressing. (Example 2 mixed the aqueous solution of fine particles, vinegar and soy sauce, and then mixed with fats and oils to obtain a dressing.)
In Comparative Examples 1 and 2, the emulsifier was dissolved at 60 ° C. and then mixed with fats and oils to obtain an emulsion, which was mixed with vinegar and soy sauce to obtain a dressing.

Sol:
For Examples 1-7 and 9-12, the sugar polymer was hydrated and dispersed in water at 85 ° C. for 30 minutes, and then cooled to a predetermined temperature, respectively. Without stirring, a container containing a fine particle aqueous solution obtained by shearing with a homogenizer after preparing a gel was allowed to stand at 30 ° C. for 1 hour, and when fluidity was observed when tilted, it was judged as a sol. Note that SES1670 used in Comparative Example 1 and SEM1695 used in Example 13 are sucrose fatty acid esters which are amphipathic substances, and SLP used in Comparative Examples 2 and 13 are similarly amphiphilic. It is soy lecithin which is a sex substance. “SLP-SEM1695” in Example 13 is a mixture of SLP and SEM. The emulsifier used in each comparative example is an amphiphilic substance similar to “SLP-SEM1695” used in Example 13, but when used alone, the particle structure as a closed endoplasmic reticulum is destroyed by acid or salt in the dressing. As shown in Table 1, the stability of the emulsified state is not maintained. When SLP and SEM1695 are combined as in Example 13, the particle structure is maintained and the emulsified state as a dressing is stabilized.

Average particle size of endoplasmic reticulum / sugar polymer fine particles:
Measuring equipment Otsuka Electronics Zeta potential / particle size measurement system (ELS-Z2)
Measurement conditions Sample temperature; 20 ° C

Emulsified state (emulsion before seasoning addition or dressing):
After emulsification, the emulsified state when allowed to stand at 20 ° C. for 24 hours was visually confirmed. ◎: Good, ○: Slightly oil on the surface, △: Oil on the surface, ×: Separation

Acid and salt resistance:
Salt and citric acid were added to the emulsion so that the final concentration was 10% salt and 1% citric acid (pH 2.1), and the emulsified state when left at 20 ° C. for 24 hours was visually confirmed. .
◎: Good, ○: Slightly oil on the surface, △: Oil on the surface, ×: Separation

Dressing viscosity:
The viscosity of the dressing was measured using a B-type viscometer (Brook Field, DV-E) under the conditions that the jig was No, 2 and the rotation speed was 100 rpm. At this time, the sample was conditioned at 20 ° C. for 1 hour.

Average particle size of oil droplets Standard deviation:
Measuring equipment Shimadzu SALD-2100
Measurement conditions Sample temperature; 20 ° C

Adhesive force, adhesion distance:
Measuring equipment Creep meter (Yamaden: E-3305S)
Measurement conditions Load (gf) when a sample is put in a cylindrical cup with a diameter of 100 mm up to a height of 50 mm and a disc-shaped jig with a diameter of 40 mm is brought into contact with the sample surface at a speed of 1 mm / sec (distortion rate 2%). The adhesion distance (mm) was measured.

Thixo value:
Measuring equipment E type viscometer (Toki Sangyo: RC-105A)
Measurement conditions Sample temperature; 20 ° C
A 1 ml sample was set on the stage, and the rotation speed of the rotor was changed at 10 rpm / minute up to 5-150 rpm, and the ratio of the viscosity between 5 rpm and 150 rpm (viscosity at 150 rpm / viscosity at 5 rpm) was determined.

moisture:
Measuring instrument Microwave moisture meter K375D (manufactured by Anritsu Corporation)
Measurement conditions A dressing sample of 0.2 g was dropped on the filter paper, dried at an output of 4/9 for 180 seconds, and the amount of water (% by weight) was determined from the amount reduced by drying.

Oiliness, lukewarmness, sourness, soy sauce flavor, presence or absence of taste:
Sensory evaluation was performed by 20 trained panelists.
Oiliness:
When 15 or more of 20 panelists answered that they were not hungry, they were evaluated as “None”, and when less than 15 panelists were evaluated as “Yes”.
Slimy:
When no more than 15 panelists answered that there was no sliminess, they were evaluated as “none”, and when less than 15 panelists were evaluated as “yes”.
Sour strength:
When 15 or more of 20 panelists answered that they were mellow, it was evaluated as “mellow”, and when less than 15 panelists, “sour sour” was evaluated.
Soy sauce flavor:
More than 15 panelists out of 15 responded that they had no soy sauce and were mellow.
Existence of taste:
“None” was evaluated when 15 or more of 20 panelists responded that they were natural and natural, and “Yes” when less than 15 panelists.

表中、「ＳＬＰ」は大豆レシチン「ＳＬＰホワイト」（ツールレシチン工業株式会社）、「ＳＥＭ１６９５」はショ糖脂肪酸エステル「Ｍ１６９５」（三菱化学フーズ社）であり、「ＳＥＳ１６７０」はショ糖脂肪酸エステル「Ｓ１６７０」（三菱化学フーズ社）、「ＳＬＰ−ＳＥＭ１６９５」は大豆レシチンとショ糖脂肪酸エステルからなるベシクル（閉鎖小胞体）であって、ＳＬＰ：ＳＥ＝４：６の比率で混合したものである。何れも両親媒性物質である。ドレッシングのｐＨは、３．４６、塩濃度は３．４７％とした。比較例１，２に関しては、ドレッシングの乳化が安定でないため、ドレッシングの評価を行わなかった。

In the table, “SLP” is soybean lecithin “SLP White” (Tool Lecithin Industry Co., Ltd.), “SEM1695” is sucrose fatty acid ester “M1695” (Mitsubishi Chemical Foods), “SES1670” is sucrose fatty acid ester “ “S1670” (Mitsubishi Chemical Foods) and “SLP-SEM1695” are vesicles (closed endoplasmic reticulum) composed of soybean lecithin and sucrose fatty acid ester, and are mixed at a ratio of SLP: SE = 4: 6. Both are amphiphiles. The pH of the dressing was 3.46 and the salt concentration was 3.47%. Regarding Comparative Examples 1 and 2, the dressing was not evaluated because the emulsification of the dressing was not stable.

Next, in Examples 14 to 16, fine particle aqueous solutions were prepared in the same manner as in Example 1 to obtain aqueous phases. In Comparative Example 3, an aqueous solution was prepared in the same manner as Comparative Example 1 to obtain an aqueous phase. Then, the dressing was created with the composition and procedure shown in Table 2. That is, in Example 14 , the fats and oils were uniformly mixed and then added to the aqueous solution containing fine particles, whereas in Example 15 , rapeseed oil was first added to the aqueous phase and emulsified, and then sesame oil was further added to further emulsify. An emulsion was obtained. In Example 16 and Comparative Example 3, emulsions (emulsions A and B) (emulsions C and D) of each oil and fat were prepared, and then both emulsions were mixed to obtain an emulsion.

表中、乳化物Ｃ及びＤにおけるポリグリセリン脂肪酸エステルは、「ＭＳＷ７Ｓ」（阪本薬品工業株式会社製）である。

In the table, the polyglycerin fatty acid ester in the emulsions C and D is “MSW7S” (manufactured by Sakamoto Pharmaceutical Co., Ltd.).

  Next, in Examples 17 to 30, in the same manner as in Example 1, aqueous fine particles were prepared with the formulations shown in Table 3 to obtain aqueous phases. That is, in Examples 17 to 20, 22 to 27, 29, and 30, agar alone, hydroxypropyl starch alone, or the entire sugar polymer such as xanthan gum and agar, xanthan gum and hydroxypropyl starch is simultaneously added to water, followed by heating and cooling. By passing, a sugar polymer fine particle aqueous solution was prepared. Further, in Examples 21 and 28, a sugar polymer fine particle aqueous solution was prepared by further passing through a step of pulverizing gelled agar with a homomixer after heating and cooling in the same manner as in Example 1. On the other hand, in Comparative Examples 4 to 7, the aqueous dispersion after heating was stopped by cooling to 60 ° C. so that the sugar polymer fine particles were not formed, and the water phase was used as a water phase.

  Then, the dressing was created with the mixing | blending shown in Tables 4-5. Among these, in Examples 17-23 and Comparative Examples 4-7, a seasoning component (components other than water and sugar polymer in Tables 4 and 5) is added to the aqueous solution before mixing with the fat and oil component, and Example 24 In -30, it added with respect to O / W type | mold emulsion formed by mixing fats and oils components.

No solid content (French dressing)

Solid content (Thousand Island dressing)

  About the obtained dressing, emulsification stability, luster, viscosity, the height of the part which water-separated, and the set were evaluated. The results are shown in Tables 6 and 7. The evaluation criteria for the emulsion stability are as described above, and the evaluation criteria for sliminess, viscosity, the height of the water-released portion, and the set are as described below.

Slimy:
When no more than 15 panelists answered that there was no sliminess, they were evaluated as “none”, and when less than 15 panelists were evaluated as “yes”.

viscosity:
The viscosity of the dressing was measured using a B-type viscometer (Brook Field Company; DV-E) under the conditions of No, 3 and a rotation speed of 12 rpm. At this time, the sample was conditioned at 20 ° C. for 1 hour.

Water separation height:
The dressing was put up to the top of a 50 ml Falcon tube and allowed to stand at 20 ° C. for 4 weeks, and then the height of water that appeared to separate at the bottom of the tube was measured.

set:
40 g of dressing was placed in a transparent sample bottle having a capacity of 50 ml, and allowed to stand at 5 ° C. for 4 weeks, and then the flowability of the dressing when the bottle was tilted to 45 ° or 90 ° was observed.
○: Both flow when tilted to 45 ° and 90 °.
Δ: Does not flow when tilted to 45 °, but flows when tilted to 90 °.
X: Neither flows when tilted at 45 ° or 90 °.

Dressing viscosity:
The viscosity of the dressing was measured using a B-type viscometer (Brook Field, DV-E) under the conditions that the jig was No, 2 and the rotation speed was 100 rpm. At this time, the sample was conditioned at 20 ° C. for 1 hour.

Claims (29)

An aqueous phase, an oil phase, and sugar polymer fine particles having an average particle size of 8 nm to 500 nm, wherein the sugar polymer fine particles are in an emulsified state located at the interface between the oil phase and the water phase,
The sugar polymer is a dressing containing agar. An aqueous phase, an oil phase, and sugar polymer fine particles having an average particle size of 8 nm to 500 nm, wherein the sugar polymer fine particles are in an emulsified state located at the interface between the oil phase and the water phase,
The sugar polymer is a dressing comprising hydroxypropyl starch. An aqueous phase, an oil phase, closed vesicles having an average particle size of 8 nm to 500 nm, or sugar polymer fine particles having an average particle size of 8 nm to 500 nm, formed by an amphiphile that spontaneously forms closed vesicles; The closed endoplasmic reticulum or the sugar polymer fine particles are in an emulsified state located at the interface between the oil phase and the aqueous phase,
The oil phase has an average particle size of 1 μm or more and 100 μm or less, and a standard deviation of a particle size distribution of 0.1 or more and 0.5 or less,
Unless the sugar polymer particles is xanthan gum. An aqueous phase, an oil phase, closed vesicles having an average particle size of 8 nm to 500 nm, or sugar polymer fine particles having an average particle size of 8 nm to 500 nm, formed by an amphiphile that spontaneously forms closed vesicles; Wherein the closed endoplasmic reticulum or the sugar polymer microparticles are in an emulsified state located at the interface between the oil phase and the aqueous phase,
A dressing having a salt concentration of 2.0% by mass to 15% by mass and a pH of 5 or less. An aqueous phase, an oil phase, closed vesicles having an average particle size of 8 nm to 500 nm, or sugar polymer fine particles having an average particle size of 8 nm to 500 nm, formed by an amphiphile that spontaneously forms closed vesicles; Wherein the closed endoplasmic reticulum or the sugar polymer microparticles are in an emulsified state located at the interface between the oil phase and the aqueous phase,
At 20 ° C., using a B-type viscometer “DV-E” (manufactured by Brook Field), a jig no. 2. The dressing is a dressing having a viscosity of 40 cp or less and a mean particle size of the oil phase of 1 μm or more and 200 μm or less measured under the condition of a rotation speed of 100 rpm.
Unless the sugar polymer particles is xanthan gum. An aqueous phase, an oil phase, closed vesicles having an average particle size of 8 nm to 500 nm, or sugar polymer fine particles having an average particle size of 8 nm to 500 nm, formed by an amphiphile that spontaneously forms closed vesicles; Wherein the closed endoplasmic reticulum or the sugar polymer microparticles are in an emulsified state located at the interface between the oil phase and the aqueous phase,
At 20 ° C., using a B-type viscometer “DV-E” (manufactured by Brook Field), a jig no. 3. Dressing in which the viscosity of the dressing measured under the condition of 12 rpm is 500 cp or more and 3000 cp or less. An aqueous phase, an oil phase, closed vesicles having an average particle size of 8 nm to 500 nm, or sugar polymer fine particles having an average particle size of 8 nm to 500 nm, formed by an amphiphile that spontaneously forms closed vesicles; Wherein the closed endoplasmic reticulum or the sugar polymer microparticles are in an emulsified state located at the interface between the oil phase and the aqueous phase,
Thixo value is 0.1 or less,
At 20 ° C., using a B-type viscometer “DV-E” (manufactured by Brook Field), a jig no. 2. The viscosity of the dressing measured under the condition of a rotation speed of 100 rpm is 70 cp or more,
A dressing in which the adhesive force of the dressing is a load of 15 gf or less or an adhesion distance of 8 mm or less. An aqueous phase, an oil phase, and sugar polymer fine particles having an average particle size of 8 nm to 500 nm, wherein the sugar polymer fine particles are in an emulsified state located at the interface between the oil phase and the water phase,
The sugar polymer includes agar,
pH is 5 or less,
Thixo value is 0.1 or less,
At 20 ° C., using a B-type viscometer “DV-E” (manufactured by Brook Field), a jig no. 2. Dressing in which the viscosity of the dressing measured under the condition of a rotation speed of 100 rpm is 70 cp or more. An aqueous phase, an oil phase, a sugar polymer fine particle having an average particle diameter of 8 nm to 500 nm, and a thickener, wherein the sugar polymer fine particle is in an emulsified state located at the interface between the oil phase and the water phase,
The sugar polymer includes agar,
The thickener is xanthan gum,
pH is 5 or less,
Thixo value is 0.1 or less,
At 20 ° C., using a B-type viscometer “DV-E” (manufactured by Brook Field), a jig no. 2. Dressing in which the viscosity of the dressing measured under the condition of a rotation speed of 100 rpm is 70 cp or more. An aqueous phase, an oil phase, closed vesicles having an average particle size of 8 nm to 500 nm, or sugar polymer fine particles having an average particle size of 8 nm to 500 nm, formed by an amphiphile that spontaneously forms closed vesicles; Wherein the closed endoplasmic reticulum or the sugar polymer microparticles are in an emulsified state located at the interface between the oil phase and the aqueous phase,
pH is 5 or less,
Thixo value is 0.1 or less,
At 20 ° C., using a B-type viscometer “DV-E” (manufactured by Brook Field), a jig no. 2. Dressing in which the viscosity of the dressing measured under the condition of a rotation speed of 100 rpm is 70 cp or more. An aqueous phase, an oil phase, closed vesicles having an average particle size of 8 nm to 500 nm, or sugar polymer fine particles having an average particle size of 8 nm to 500 nm, formed by an amphiphile that spontaneously forms closed vesicles; A thickener, wherein the closed endoplasmic reticulum or sugar polymer fine particles are in an emulsified state located at the interface between the oil phase and the water phase,
The thickener is xanthan gum,
pH is 5 or less,
Thixo value is 0.1 or less,
At 20 ° C., using a B-type viscometer “DV-E” (manufactured by Brook Field), a jig no. 2. Dressing in which the viscosity of the dressing measured under the condition of a rotation speed of 100 rpm is 70 cp or more. When the dressing includes the sugar polymer particles,
Dressing of the amount of xanthan gum is the thickener, Ru der 0.2 wt% billed to claim 11 Symbol mounting. When the dressing includes the sugar polymer particles,
Dressing of the amount of xanthan gum is the thickening agent is 0.25 mass% or less with respect to moisture claim 11 Symbol mounting. The dressing according to any one of claims 1 to 13 , wherein when the dressing contains the sugar polymer fine particles, the fraction containing the sugar polymer fine particles is in a sol state.   When the dressing comprises the closed endoplasmic reticulum,
  The dressing according to any one of claims 3 to 7 or 10, wherein the dressing contains xanthan gum as a thickener in an amount of 0.2% by mass or less or does not contain xanthan gum.   When the dressing comprises the closed endoplasmic reticulum,
  The dressing of Claim 11 in which the said dressing contains xanthan gum as a thickener at 0.2 mass% or less.   When the dressing comprises the closed endoplasmic reticulum,
  The dressing according to any one of claims 3 to 7, 10 or 11, wherein the dressing contains xanthan gum as a thickener at 0.25% by mass or less based on moisture. The dressing according to any one of claims 1 to 17, wherein the amount of the surfactant which is neither the closed endoplasmic reticulum nor the sugar polymer fine particles is 0.1% by mass or less (including zero). The dressing according to any one of claims 1 to 18 , wherein the oil phase is composed of two or more oil phases having different compositions. The dressing according to any one of claims 1 to 6 and 8 to 19 , wherein the adhesive force of the dressing is a load of 15 gf or less or an adhesion distance of 8 mm or less.   The dressing according to any one of claims 1 to 3 or 5 to 7, wherein the salt concentration of the dressing is 15% or less and the pH is 4 or less. A method for manufacturing a dressing according to any one of claims 1 to 21 ,
An aqueous solution containing water and closed vesicles having an average particle diameter of 50 nm to 500 nm, or sugar polymer fine particles having an average particle diameter of 50 nm to 500 nm, formed of an amphiphile that spontaneously forms closed vesicles; The manufacturing method of the dressing which has a mixing process which mixes an oil-and-fat component. Either of the first method in which the water-soluble seasoning component and / or solid component is mixed in the aqueous solution in advance, and the second method in which the water-soluble seasoning component and / or solid component are mixed after the mixing step. The method according to claim 22 , wherein the method is selectively applied. The method according to claim 22 or 23 , further comprising a step of preparing an aqueous solution containing the sugar polymer fine particles by dispersing the sugar polymer in water and then cooling to 40 ° C or lower. The method according to claim 24 , wherein the cooling is performed with stirring or shearing. The method according to claim 24 or 25 , wherein stirring or shearing is performed after the cooling. 27. The method according to claim 26 , wherein after the sugar polymer is dispersed in water, the solution is cooled to 40 ° C. or lower to be in a gel state, and then sheared to prepare an aqueous solution containing the sugar polymer fine particles. The method according to any one of claims 22 to 27 , wherein two or more kinds having different compositions are prepared as the oil and fat components, and they are mixed in the aqueous solution instead of being uniformly mixed with each other. The mixing step includes preparing an O / W emulsion in which the oil phases have different compositions from each other;
The method according to any one of claims 22 to 28 , wherein the dressing production method further comprises a step of mixing the O / W emulsions.