JPH03183455A - Non-oil type dressing - Google Patents

Abstract

PURPOSE:To obtain the subject dressing having special body taste and low calorie without damaging flavor by mixing proteinic water-dispersible macrocolloid and processed starch in a specific ratio. CONSTITUTION:The aimed dressing contains 5-40wt.% proteinic water-dispersible macrocolloid (e.g. dairy farming whey protein or egg white having 0.1-0.2mum average particle size distribution in dry state) and 0.3-3wt.% processed starch as essential ingredients.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to non-oil type dressings.

[Conventional technology and its problems]

Conventional oil-based dressings made mainly from various vegetable oils come in two types: emulsified and separated. These have a rich taste, mellowness, and good texture, but they are high in calories, with <200 to 6θθkcal/100g.
Moreover, it has a high fat content.Recently, there has been an increase in the number of people who are low-calorie or health food-oriented, and these people are demanding low-calorie, low-fat dressings. In order to meet these demands, non-oil type dressings have been developed.

Although this dressing is low in calories, it lacks rich taste, mellowness, and poor texture.As an example, a non-oil type dressing using a protein water-dispersible macrocolloid has been disclosed. (Japanese Unexamined Patent Publication No. 63-24857) Although the calorie content of this oil-free dressing was greatly reduced, it had the drawback of water separation during storage and poor texture.

[Problem to be solved by the invention]

The purpose of the present invention is to develop a low-calorie, oil-free dressing that has a rich taste unique to dressings and has a reduced fat content without impairing flavor.

[Means for solving problems]

As a result of intensive research to solve the above problems, the present inventors developed a low-calorie, oil-free dressing that does not cause syneresis during long-term storage by combining a proteinaceous water-dispersible macrocolloid with modified starch. The present invention has been completed.

That is, the present invention provides proteinaceous water-dispersible macrocolloids 5 to 4.
This is a non-oil type dressing characterized by containing 0ffi 1% and processed starch 0.3 to 3% by weight as essential ingredients.

The proteinaceous water-dispersible macrocolloid used in the present invention is composed of dairy whey protein described in JP-A No. 63-24857, egg white, etc., and has an average particle size distribution of 0.1 to 0.1 when dried.
A proteinaceous water with a moisture content of 70 to 80% by weight, having organoleptic properties similar to a non-agglomerated modified emulsion, in the range of 0.2 μm, with the number of particles exceeding 3 μm being about 2% or less of the total. Dispersible macrocolloid.

The processed starch used in the present invention is preferably a processed starch with good dispersibility such as acetylated starch or phosphoric acid crosslinked starch. However, when Altzer starch is used, the oil-free dressing of the present invention suffers from syneresis during long-term storage, which is undesirable.

The blending amount of starch processed from proteinaceous water-dispersible macrocolloid is 5 to 40% by weight for the former and 0.3 to 3% by weight for the latter. If the proteinaceous water-dispersible macrocolloid is less than 5% by weight, the resulting product will not have a dressing-like appearance, its physical properties will not be emulsified, and it will not have a rich taste;
If more than 20% is added, the resulting non-oil dressing will have a high viscosity, which is unfavorable in terms of texture.

On the other hand, if modified starch is added in excess of 3% by weight, the resulting product will have increased viscosity and will not have dressing-like fluidity; Causes syneresis.

Sugar, aspartame, sweeteners, pickles, salt, vinegar, flavorings, etc. may be optionally added to the non-oil type dressing of the present invention for the purpose of improving sweetness, aroma, flavor, etc.

The oil-free dressing of the present invention can be obtained as follows.

Add water and modified starch and heat to obtain a modified starch aqueous solution. On the other hand, proteinaceous water-dispersible macrocolloids include salt, sugar,
An aqueous solution containing vinegar, fragrance, etc. is prepared and mixed well with the previously prepared processed starch ice solution to obtain a colloidal non-oil type dressing.

This will be explained in more detail below with reference to Examples.

Evaluation method Appearance: Opaque and creamy.

When the dressing in a container is turned sideways, the fluidity of the dressing is not as fast as that of water, but it flows relatively quickly.

△ Slightly transparent.

Slightly inferior to fluidity ○.

×It has a sense of transparency.

Very poor fluidity or water-like fluidity.

Lifting status 100mj! A beaker was filled with 100 g of the dressing, stored at room temperature, and the state of syneresis was visually measured after 2 days.

Example 1. 2 French white dressing table example! 60 g of processed starch was added to 400 g of water and dissolved by heating. On the other hand, 600 g of proteinaceous water-dispersible macrocolloid 1 60 g of salt
1 sand! 120 g, vinegar 360 g and pickles 30
0 g was dissolved in 1070 g of water. The prepared processed starch ice solution was added to this solution and stirred for about 5 minutes using a household mixer to prepare an oil-free French white dressing. The evaluation results are shown in Table 2.

Example 2 A non-oil type French white dressing was prepared in the same manner as in Example 1 using the amounts shown in Table 1. The evaluation results are shown in Table 2.

Comparative Examples 1 to 4 Dressings were prepared using the formulations shown in Table 1 in the same manner as in Example 1, and the evaluation results are also shown in Table 2.

Table 2 Example 3 French Red Dressing A French red dressing was prepared in the same manner as in Example 1 according to the formulation shown in Table 3. The evaluation results are shown in Table 3.

Example 4 Tartar sauce dressing A tartar sauce dressing was prepared in the same manner as in Example 1 according to the formulation shown in Table 3. The evaluation results are shown in Table 3.

Example 5 Thousand Island Dressing Thousand Island Dressing was prepared in the same manner as in Example 1 according to the formulation shown in Table 3. The evaluation results are shown in Table 3.

Table [Effects of the Invention] According to the present invention, while maintaining the rich taste peculiar to dressing,
We succeeded in developing a low-calorie, oil-free dressing without sacrificing flavor.

Claims (1)

[Claims] A non-oil dressing characterized by containing 5 to 40% by weight of a proteinaceous water-dispersible macrocolloid and 0.3 to 3% by weight of processed starch as essential ingredients.