JPH03228663A - Foam-containing dressing - Google Patents

Abstract

PURPOSE:To obtain foam-containing dressing having excellent taste, palatability, little dripping in sprinkling upon vegetables, feel of volume and low calorie by blending a mixture containing edible fats and oils, vinegar, saccharide, seasoning, etc., with edible protein and stabilizer, emulsifying and whipping. CONSTITUTION:A mixture containing edible fats and oils, vinegar, saccharide, seasoning, spice, acidulant, fruit juice, water, etc., is blended with (A) 0.5-3wt.% edible protein (most preferably milk serum protein and an amount of the protein blended: 0.5-3wt.% based on the whole emulsion) and (B) a stabilizer (selected from xanthan gum, locust bean gum, guar gum, tamarind gum, gelatin and starch, especially preferably xanthan gum) and made into an emulsified state by using a pressure type homogenizer and forcedly foamed to give foam- containing dressing.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a long-lasting aerated dressing for use in vegetable salads and the like useful for home or business use.

[Conventional technology]

Conventional dressings used for vegetable salads and the like can be roughly divided into two types: separated type and emulsified type, both of which are liquid dressings mainly containing liquid edible oil and fat and vinegar. Polysaccharides such as xanthan gum and tamarind gum are used in emulsified dressings in order to stably maintain the emulsified state and improve adhesion to vegetable surfaces and fluidity.

Foods containing air bubbles include frozen desserts such as ice cream,
There are many types of cakes such as whipped creams and sponge cakes, but there are no examples of aerated dressings.This is because dressings are low-pH foods, so long-lasting fine air bubbles can be easily formed. It is thought that this was because there was not enough food-grade foaming agent available.

[Problem to be solved by the invention]

In recent years, as food has become more Westernized, the demand for dressings has increased significantly. On the other hand, there is a growing tendency to dislike obesity. However, dressings usually contain 20% or more of edible fats and oils, and when eating a vegetable salad as part of a diet, using a large amount of dressing means eating a large amount of fats and oils, which reduces the diet in terms of calorie intake. It has been pointed out that it cannot be eaten.

Furthermore, with conventional dressings, it is difficult to adhere to vegetables, so it is necessary to apply a lot of dressing. In order to improve the adhesion of the dressing to vegetables, the viscosity of the dressing can be increased using a thickener, but this has the disadvantage of deteriorating the texture and mouthfeel.

Therefore, there has been a strong desire for a low-calorie dressing that adheres well to vegetables, has a filling texture, and is low in calories.

[Means to solve the problem]

The present inventors believe that as a method to solve these problems, if the dressing can be made into a stable foam containing fine air bubbles, it will have a good flavor and texture, will not drip when applied to vegetables, and will have a good texture. We focused on the fact that it is low in calories even though it is. Therefore, as a result of intensive research into a method for easily preparing a dressing containing fine bubbles that lasts even in a low pH region, the present invention has been completed.

That is, the present invention forcibly foams a liquid obtained by blending edible proteins and stabilizers into a mixture of edible oils and fats, vinegar, sugars, seasonings, spices, acidulants and/or fruit juice, and water and emulsifying the mixture. The present invention relates to an aerated dressing characterized by:

[Effect]

In the present invention, it is possible to easily whip a liquid obtained by mixing and emulsifying the necessary raw materials with a household whipper, etc., and the air bubbles in the mousse-like dressing can be maintained stably for a necessary period of time. is important. Edible proteins and stabilizers are used in the present invention to meet this objective.

The edible protein used in the present invention must exhibit stable emulsifying power and foaming power in an acidic region, and whey protein obtained by concentration and purification from casein whey or cheese whey is most suitable.

Commercially available edible proteins such as soybean protein, casein, sodium caseinate, wheat protein, and egg white have drawbacks such as precipitation in acidic regions and almost no emulsifying power, and cannot be used in the present invention.

Whey protein is a protein whose main components are lactalbumin and lactoglobulin, and generally available whey protein concentrate (WPC) containing about 75% protein or more can be used. Also whey
It is also possible to use powdered whey that has been dried and whey protein isolate with a protein content of 90% or more.

Whey protein is a globular protein with many SS bonds, and has the property of forming a gel when denatured by heat. Furthermore, it has better emulsifying properties in acidic regions and in the presence of salt than other edible proteins.

The stabilizer used in the present invention is xanthan gum.

One or more types selected from the group consisting of locust bean gum, guar gum, tamarind gum, gelatin, starch, pregelatinized starch, and converted edenbum, and when used in combination with edible protein, it maintains a stable emulsified state for a long period of time. This has the effect of making the air bubbles in the foam-containing dressing finer and keeping the air bubbles stable.

The amount of whey protein blended in the present invention needs to be 0.5 to 3% of the total emulsified liquid, and if the amount is less than 0.5%, a satisfactory effect will not be shown, and if the amount exceeds 3%, it will be used as a dressing. It has a large effect on flavor, and cannot be expected to improve quality, so it is economically disadvantageous.

The stabilizer used in the present invention must be water-soluble and exhibit a stable viscosity even in an acidic region, and must include xanthan gum,
Any of locust bean gum, guar gum, tamarind gum, gelatin, starch, pregelatinized starch, and edenbum may be used, but xanthan gum is particularly preferred. Furthermore, it is also possible to use two or more of these cheap sides in combination.

The edible oil, fat, divine vinegar, sugars, seasonings, spices, acidulants, and fruit juice used in the present invention are not particularly limited as long as they are of a quality commonly used for dressings. Additionally, various flavors, spice extracts, etc. can be added as required.

The method for producing the aerated dressing of the present invention involves a two-step process in which a stable emulsion is first prepared and the emulsion is forcibly foamed.

A method for preparing an emulsion is, for example, by heating a mixture of water and vinegar, adding a stabilizer to the mixture and dissolving it while stirring, and then adding sugars, seasonings, and spices after cooling.

Add acidulant, fruit juice, etc. and edible protein and dissolve while stirring. After adding the edible oil and fat to this liquid with strong stirring, it is further made into a stable emulsified state using a homomixer, a colloid mill, and particularly preferably a pressurized homogenizer. A stable emulsion can be obtained by the above method.

To make a stable aerated dressing by forcibly foaming the resulting emulsion, if the amount is small, pour the required amount of emulsion into a container and use a manual or electric whisk to add the necessary amount. There is a way to whip until you reach a certain overrun. For large quantities, equipment for preparing dough for sponge cakes can be used. A good foam-containing dressing can also be obtained by using an aerosol type in which the emulsion is filled into an aerosol container and a propellant gas agent is pressurized. As the propellant gas agent, carbon dioxide gas, nitrogen gas, or
Mixtures of these two gases can be used.

〔Example〕

The present invention will be explained below with reference to Examples.

Example 1゜ Add 38 g of sugar to a mixture of 2.71 g of water and 650 g of fruit vinegar.
After adding 0g and 35g of xanthan gum and heating and dissolving,
Cool and add 15g of powdered Koshiyo.

200 g of common salt, sodium glutamate Log, and 50 g of whey protein (Sunlacto N-5, manufactured by Taiyo Kagaku ■) were added and dissolved with stirring. To this liquid, while stirring with a homomixer, I kg of cottonseed salad oil was gradually added to obtain about 5 kg of an emulsion. 150 g of this emulsion was placed in a bowl of about 21 volumes and whipped for 3 minutes using a household electric whisk to obtain an aerated dressing with an overrun of 60.

This product had a fine-grained, stable foam, did not drip when applied to vegetables, and had a mellow flavor. Furthermore, there was no change in the condition even after 10 minutes of whipping. still,
Overrun is the rate of increase in dressing volume caused by air being trapped in the dressing, and is determined by the following formula.

Weight of dressing after foaming) × 100 (Comparative example) Emulsion A prepared in exactly the same manner as in Example 1 except that 50 g of egg white was used instead of whey protein, and emulsion using 50 g of sodium caseinate in the same manner. Three emulsions, liquid B and emulsion C in which the amount of whey protein used was reduced to 15 g, were whipped for 3 minutes in the same manner as in Example 1.

As a result, emulsion A using egg white has an overrun of 3.
It only rose to 0, and the bubbles were coarse and easy to disappear.

Emulsion B using sodium caseinate had no overrun at all. Emulsion C had an overrun of only up to 35, and the foam was somewhat coarse in texture, and the foam became even coarser after 10 minutes.

〔Effect of the invention〕

The aerated dressing of the present invention does not sag when applied to vegetables and has a voluminous feel, so it can serve as a dressing by simply pouring a small amount onto vegetables or the like.

Therefore, it is desirable for those who require or desire a low-calorie diet.

Claims (4)

[Claims] (1) It is characterized by forcibly foaming the emulsified liquid by blending edible proteins and stabilizers into a mixture consisting of edible oils and fats, vinegar, sugars, seasonings, spices, acidulants and/or fruit juice, and water. Aerated dressing. (2) The aerated dressing according to claim 1, wherein the edible protein is whey protein. (3) The amount of whey protein blended is 0.00% of the total emulsified liquid.
The aerated dressing according to claim 2, wherein the aerated dressing has a content of 5 to 3%. (4) The aerated dressing according to claim 1, wherein the stabilizer is one or more selected from the group consisting of xanthan gum, locust bean gum, guar gum, tamarind gum, gelatin, and starch.