JPH0327269A - Heat resistant dressing - Google Patents

Abstract

PURPOSE:To obtain a heat resistant dressing stable to heating without causing separation of oil phase even when used to salad to which heat treatment such as sterilization is applied by adding egg york decomposed with phospholipase A and lactalbumin to waterin oil type emulsion. CONSTITUTION:(A) Egg york (remaining ratio of phosphatidylcholine: >=10%, optimally >=70%) of 4-15wt.%, preferably 5-8wt.% based on total raw material and (B) lactoalbumin (having <=100g/cm<3>, preferably <=50g/cm<3> gel strength) of 0.2-4wt.% based on total raw material are added to water-in oil type emulsion containing oils and fats and vinegar as main ingredients to provide the heat resistant dressing.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides a heat-resistant dressing, and more specifically, even if a salad prepared using the dressing is heat-treated to improve its shelf life, the salad will remain intact. The present invention relates to a heat-resistant dressing in which separation of the oil phase originating from the dressing does not occur.

[Prior Art] Conventionally, when producing oil-in-water emulsified foods such as mayonnaise and salad dressing, it has been common to use egg yolks or whole eggs containing egg yolks as emulsifiers. After cooking a salad with mayonnaise or dressing containing egg yolk or whole eggs including egg yolk, the salad may be heat sterilized to improve the shelf life of the resulting salad. However, when such heat treatment is performed, the egg yolk or whole egg in mayonnaise or dressing is denatured by heat and loses its emulsifying properties.
This may cause problems such as the emulsified oil separating.
It was not possible to perform sufficient heat sterilization to improve the preservability of the salad.

In addition, in order to suppress the denaturation of egg yolks or whole eggs due to heat, reverse [phospholipase (A-1, A-2, B, C, D)]
, lysophospholipase, 1-lyacylglycerol revertase, riboprotein revertase, monoacylglycerol revertase] or using egg yolks or whole eggs that have been enzymatically treated with proteases (pavine, ficin, bronase, vepsin, tribusin, etc.) There is also.

For example, Japanese Patent Publication No. 53-44426 and Japanese Patent Publication No. 55
Publication No. 42817-M describes oil-in-water emulsions such as mayonnaise and drenosing that are stable against heat treatment and are produced by adding phosphoriboproteins denatured with phospholipase A, and methods for producing the same. Disclosed.

In addition, Japanese Patent Application Laid-open No. 62-29950 describes an oil-in-water type mayonnaise and dressing that uses egg yolk decomposed with an enzyme (reverse or protease) as an emulsifier and has excellent heat resistance, cold resistance, and fluidity resistance. A method for producing an emulsified food product is disclosed.

[Problems to be Solved by the Invention] Mayonnaise and dressings are not used as delicacies as they are, but are mostly used as sweetened foods mixed with vegetables, meat, etc.

Enzyme-treated egg yolks are made with whole eggs and mayonnaise and dressings with improved heat resistance are used in actual salads.
If heat sterilization is applied to salads in order to reduce shelf life, problems such as emulsified oils will separate, similar to when using regular mayonnaise or dressing. As described above, even though mayonnaise and dressings themselves have heat resistance, when used in salads, even stronger heat resistance is required.

Further, in order to improve this point, increasing the amount of enzyme-treated egg yolk or whole egg added has no effect. Although mayonnaise and dressings themselves have heat resistance, it is not clear why they have poor heat resistance when used in salads, but enzyme treatment can improve the heat resistance of egg yolks or whole eggs. Although it has improved, it is not because the stability of the emulsion against physical impact becomes weaker because it is accompanied by partial decomposition by enzymes, and the emulsion becomes unstable due to moisture transfer to salad ingredients and the emulsion is destroyed. I think so. Therefore, an object of the present invention is to provide a heat-resistant dressing that does not cause separation of the oil phase and is stable against heat even when used for salads and the like that undergo heat treatment such as sterilization.

(Means for Solving the Problem) As a result of intensive research, the present inventors have achieved the above-mentioned objective by using a combination of egg yolk and/or whole egg containing egg yolk, which has been decomposed with phospholipase 8, and lactalbumin. I discovered that it is possible to practice the precepts. The present invention was made based on the above findings, and provides a heat-resistant dressing characterized by containing egg yolk decomposed with phospholipase A and lactalbumin.

Hereinafter, the heat-resistant dressing of the present invention will be explained in detail.

The type of oil or fat used in the present invention is not particularly limited as long as it is edible. For dressing,
For example, liquid oils such as soybean oil, rapeseed oil, corn oil, and cottonseed oil are commonly used, but solid fats such as palm oil and coconut oil can also be used, and these oils and fats can be hardened, fractionated, and transesterified. It is also possible to use oils and fats that have been subjected to physical or chemical treatments such as. In addition, various spice oils and the like can also be used.

The blending ratio of J2 oil and fat is preferably 90% by weight or less of the total raw materials in order to stably perform oil-in-water emulsification, and 35 to 80% by weight to further improve flavor and texture. Preferably, the lactalbumin used in the present invention is alpine separated and purified from raw milk,
It is okay if some milk components such as lactose, milk fat, and casein remain. The above-mentioned lactalbumin is preferably one with a relatively low thermal gelation property, since the dressing is used in salads and the like that undergo heat treatment such as sterilization, and also in order to not impair the texture of the salad after heat treatment as much as possible.

Specifically, those having a gel strength value of 100 g/c+a or less, preferably 50 g/e- or less are preferable.

The above gel strength value is measured as follows.

Dissolve 40g of lactalbumin in 360g of water, deaerate and homogenize, tie in a φ30 Tsuru/Tsuru casing, and heat at 90°C.
After heating for 30 minutes in running water, cool to room temperature, remove the casing, cut into a length of 30 m+/+m, and measure its breaking strength with a rheometer.

The measurement is repeated five times, and the three points excluding the highest and lowest values are averaged to obtain the measured value.

The amount of lactalbumin added above is adjusted appropriately depending on the balance of oil content, moisture, etc., but it is usually 0.2 of the total raw material.
It is recommended that the amount be ~4% by weight. In addition, the egg yolk degraded with phospholipase A used in the present invention includes raw egg yolk, frozen egg yolk, frozen salted egg yolk, frozen sweetened egg yolk, and raw whole egg, frozen whole egg, frozen salted egg containing egg yolk. All egg yolks used in mayonnaise and dressings, such as whole eggs and frozen sweetened whole eggs, can be used as long as they have been decomposed with phospholipase A.

The decomposition of the egg yolk can be carried out by, for example, adjusting the pH of the egg yolk to 7 to 9 with calcium hydroxide, sodium phosphate, etc.
Add phospholipase A to this and heat to 25°C-65"
C for about 1 to 15 hours.

The degree of decomposition of eggs by phospholipase A is such that the ratio of phosphadylcholine in the egg yolk after decomposition to the phosphadylcholine in the egg back before decomposition is 10% or more.
Preferably it is 50% or more, more preferably 70% or more. The amount of phospholipase used to decompose the egg yolk may be determined as appropriate based on the degree of decomposition of the egg yolk that corresponds to the above decomposition rate. ．． 0 03 to 0.03% by weight.

Although it is possible to obtain a dressing with good emulsification even when the above-mentioned amount of decomposed egg yolk added is about 2% by weight of the total raw materials, in order to obtain a dressing with good emulsification and rich egg yolk flavor, it is preferably 4 to 15% by weight. Deafness%, more preferably 5-8
In addition to water, the aqueous phase raw materials used in the present invention include, if necessary, raw materials that can be dissolved or dispersed in water, such as common salt, monosodium glutamate, sugar, glucose, and starch. , dextrin, mirin, fruit juice, vinegar, organic acids, spices, gums, etc. are used. These raw materials are appropriately selected in consideration of the flavor and other characteristics of the oil-in-water emulsified food. The blending ratio of the aqueous phase raw materials listed in -L is preferably 10% by weight or more, particularly 25 to 65% by weight of the total raw materials.

Other raw materials that can be used in the aqueous phase or oil phase include coloring agents, flavoring agents, and various animal extracts, and these can be used as desired.

The heat-resistant draining of the present invention can be manufactured, for example, as follows.

First, an acidulant such as vinegar and a flavoring agent such as salt or sugar are dispersed and dissolved in water, and then lactalbumin and egg yolk decomposed with phospholipase A are added and dissolved to prepare an aqueous phase.

On the other hand, an oil phase is prepared by 3Ji by dispersing gum substances such as gelatinized starch and cold water soluble gum in liquid oil and fat.

The gummy substance is mixed by adding the oil phase to the aqueous phase and stirring it, and then transferred to the aqueous phase.

Next, while stirring the aqueous phase L, the oil phase is added in several portions, followed by further stirring to obtain an oil-in-water pre-emulsion. The oil-in-water pre-emulsion thus obtained is subjected to a colloid mill to obtain the heat-resistant dressing of the present invention.

〔Example〕

EXAMPLES The present invention will be explained in more detail by referring to examples of the present invention as well as comparative examples.

Examples 1 to 4 and Comparative Example 1-4 Egg yolk solution with a salt concentration of 10% was adjusted to an optimal pH of 9 with calcium hydroxide, and phospholipase A was added to it at O.O. O O
6% was added and held at 40°C for 3 hours to obtain decomposed egg yolk (degree of decomposition: 90%).

Using this decomposed egg* (10% salted), a heat-resistant dressing of the present invention was produced in the following manner.

According to the composition (wt%) listed in Table 1 below, vinegar, salt, white sugar, sodium glutamate,
Prepare the aqueous phase by mixing and dissolving predetermined amounts of lactalbumin and decomposed egg fish (10% heated). Next, while stirring the aqueous phase gently, add gelatinized starch and xanthan gum to some of the fats and oils, and add the remaining fats and oils while stirring thoroughly.
An oil-in-water pre-emulsion was obtained.

The oil-in-water pre-emulsion thus obtained was processed using a colloid mill (
(manufactured by Nippon Seiki ■) for final emulsification to obtain a dressing.

In addition, as a comparative example, a dressing was produced in the same manner as in the above example except that egg pods decomposed with phospholipase 8 and lactalbu fruit were not used together, according to the formulation shown in Table 1 below. Table 1: Composition of dressings (Unit: %) Each dressing of Examples 1 to 4 and Comparative Examples 1 to 4 obtained as described above was heated at 70 to 90"C for 40 minutes, and Bote l
- Potato salad prepared by mixing 100 parts of salad with 25 parts of each of the dressings listed above was heated at 70 to 90°C for 40 minutes, and as is clear from the results shown in Table 2,
All of the heat-resistant dressings of the present invention of Examples 1 to 4, in which the oomycetes decomposed with phospholipase A and Rakul Albucon were used together, did not separate the oil phase after heating (the emulsified state was stable). In contrast, Comparative Example 1- which does not use both
All of the dressings in No. 4 caused separation of the oil phase in the salad.

Furthermore, even if the proportion of decomposed egg yolk was increased, no effect was observed unless it was used in combination with lactalbumin (
(See Comparative Example 3). [Effects of the Invention] The heat-resistant dressing of the present invention is stable against heating without separation of the oil phase even when used in salads and the like that undergo heat treatment such as sterilization.

Separation of the oil phase in the shing itself and when used in potato salad was evaluated. The evaluation results are shown in Table 2 below.

Claims (1)

[Claims] A heat-resistant dressing characterized by containing egg yolk degraded by phospholipase A and lactalbumin.