JPH03277249A - Dressing using frozen protein gel and preparation thereof - Google Patents
Dressing using frozen protein gel and preparation thereofInfo
- Publication number
- JPH03277249A JPH03277249A JP2076969A JP7696990A JPH03277249A JP H03277249 A JPH03277249 A JP H03277249A JP 2076969 A JP2076969 A JP 2076969A JP 7696990 A JP7696990 A JP 7696990A JP H03277249 A JPH03277249 A JP H03277249A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- dressing
- frozen
- gel
- heated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 51
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 51
- 238000001879 gelation Methods 0.000 title 1
- 238000002360 preparation method Methods 0.000 title 1
- 235000018102 proteins Nutrition 0.000 claims abstract description 50
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 14
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000021119 whey protein Nutrition 0.000 claims abstract description 14
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 238000004925 denaturation Methods 0.000 claims description 5
- 230000036425 denaturation Effects 0.000 claims description 5
- 239000000463 material Substances 0.000 abstract description 10
- 239000000243 solution Substances 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 235000019871 vegetable fat Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- 239000003925 fat Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 235000013341 fat substitute Nutrition 0.000 description 3
- 239000003778 fat substitute Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000012460 protein solution Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 241001313099 Pieris napi Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021425 apple cider vinegar Nutrition 0.000 description 1
- 229940088447 apple cider vinegar Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、タンパク質素材を加工したタンパク質凍結ゲ
ルを添加したドレッシングを製造する方法およびこのド
レッシングに関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for manufacturing a dressing to which a protein freezing gel obtained by processing a protein material is added, and to this dressing.
（従来の技術）
ここ数年、「低カロリー食品」 「低脂肪食品」「低コ
レステロール食品」が市場をにぎわし、消費者の間で話
題になっている。脂肪は食品に濃厚な風味、食感を与え
、そのクリーミーなテクスチャーは高級感をともなうた
め好まれている。従って、脂肪代替物をカロリーやコレ
ステロールを減らすという目的で使用した場合、濃厚な
組織と特有のボディーを脂肪使用と同等あるいはそれ以
上与えるものであることが課題であった。(Prior Art) In recent years, "low-calorie foods,""low-fatfoods," and "low-cholesterol foods" have become popular in the market and hot topics among consumers. Fats are popular because they give foods a rich flavor and texture, and their creamy textures give a sense of luxury. Therefore, when using fat substitutes for the purpose of reducing calories and cholesterol, it has been a challenge to provide dense tissue and unique body properties that are equal to or better than fat substitutes.
ホエータンパク質を素材として脂肪のもつ口当たりを得
るための技術に関して、先行特許としては、「蛋白製品
ベース」 （特開昭６３−２４８５７）があり、球状で
凝集の無い変性したホエータンパク質が水和した場合に
、実質的に滑らかなエマルション様の官能的特性を示す
素材が提案されている。Regarding the technology to obtain the texture of fat using whey protein as a raw material, there is a prior patent for "Protein Product Base" (Japanese Patent Application Laid-open No. 63-24857), in which spherical, non-agglomerated denatured whey protein is hydrated. In some cases, materials have been proposed that exhibit substantially smooth, emulsion-like organoleptic properties.
（発明が解決しようとする課題）
しかし、この蛋白製品ベースをホエータンパク質の濃度
がかなり高い素材である食品素材として利用した場合、
ホエータンパク質独特の不快臭が発生し、嗜好性を低下
させるという問題があった。(Problem to be solved by the invention) However, when this protein product base is used as a food material with a fairly high concentration of whey protein,
There was a problem in that an unpleasant odor peculiar to whey protein was generated, reducing palatability.
さらに、この蛋白製品ベースを製造するためには、４５
０、０００〜６００．０００秒−１という高い剪断条件
下で加熱する必要があり、一般の製造工場では、そのた
めの新たな設備が必要であった。Furthermore, in order to produce this protein product base, 45
It is necessary to heat under high shear conditions of 0,000 to 600,000 sec-1, and new equipment for this is required in general manufacturing plants.
また、低ｐＨ域で加熱して形成された粒子は、中性付近
になると溶解し、テクスチャーが水っぽくなってしまう
。このため、この素材を使用できるのは、３．５〜５．
５の低ｐＨ域に限られていた。Furthermore, particles formed by heating in a low pH range dissolve when the pH reaches around neutrality, resulting in a watery texture. For this reason, this material can be used for 3.5 to 5.
It was limited to the low pH range of 5.
従って、本発明の技術的課題は従来にない優れた官能的
特性をもつ脂肪代替素材を開発し、ドレッシングに使用
しようとするものである。Therefore, the technical problem of the present invention is to develop a fat substitute material with unprecedented sensory properties and to use it in dressings.
（課題を解決するための手段）
すなわち、本発明はタンパク質を水に溶解後、得られた
水溶液をタンパク質の熱変性温度より高い温度で加熱し
、次いで凍結してゲル化させたタンパク質凍結ゲルを添
加し、新規なドレッシングを得るに至った。(Means for Solving the Problems) That is, the present invention dissolves a protein in water, heats the resulting aqueous solution at a temperature higher than the thermal denaturation temperature of the protein, and then freezes it to form a gel. A new dressing was obtained.
本発明に用いるタンパク質はホエータンパク質または卵
白が好ましい。その理由は、これらのゲル化物がエマル
ジョン様の食感を呈し、色、風味の点で好ましいもので
あるためである。水？客演中のタンパク質の濃度は０．
８〜２５重量％が好ましい。The protein used in the present invention is preferably whey protein or egg white. This is because these gelled products exhibit an emulsion-like texture and are preferable in terms of color and flavor. water? The concentration of protein during guest performance is 0.
8 to 25% by weight is preferred.
０．８重量％未満の量では、水っぽい食感となり、２５
重量％を越える量では、溶液を加熱する際、硬いゲルを
形成するため、粉砕してもザラついた食感を呈する。ホ
エータンパク濃縮！Ｉ！７１（ＷＰＣ）を用いる場合、
タンパク質の濃度は重量％で８〜１６％程度でよい。タ
ンパク質の加熱温度はホエータンパク質では６５〜１７
０℃、卵白では６０〜１７０℃が好ましい。この範囲外
では、温度が低ずぎるとタンパク質が熱変性せず、また
温度が高すぎると、著しい変色や焦げ現象が見られ好ま
しくない。タンパク質の加熱時間は、タンパク質の種類
、濃度、加熱温度等によって変える必要があるが、−Ｃ
↓こ、１０％ホエータンパクｔ ？’８ ？Ｐｉを加熱
する場合は８０℃で１０分程度、１２％ホエータンパク
質溶液を加熱する場合は７０℃で２０分程度と、タンパ
ク質の変性温度より高い温度で加熱する。また衛生上殺
菌効果のある温度、時間を選択することが望ましい。If the amount is less than 0.8% by weight, the texture will be watery and the
If the amount exceeds % by weight, a hard gel will be formed when the solution is heated, resulting in a rough texture even when crushed. Whey protein concentration! I! When using 71 (WPC),
The concentration of protein may be about 8 to 16% by weight. The heating temperature for protein is 65-17 for whey protein.
0°C, preferably 60-170°C for egg white. Outside this range, if the temperature is too low, the protein will not be thermally denatured, and if the temperature is too high, significant discoloration or scorching will occur, which is undesirable. The heating time for protein needs to be changed depending on the type of protein, concentration, heating temperature, etc.
↓This, 10% whey protein? '8? When heating Pi, it is heated at 80° C. for about 10 minutes, and when heating a 12% whey protein solution, it is heated at 70° C. for about 20 minutes, which is higher than the denaturation temperature of the protein. In addition, it is desirable to select a temperature and time that have a sterilizing effect for hygiene reasons.
加熱したタンパク質水溶液は、冷却後、凍結してゲル化
する。このゲル化物を解凍後、必要に応して粉砕し、タ
ンパク質凍結ゲルとして利用する。After cooling, the heated protein aqueous solution freezes and becomes a gel. After thawing this gelled product, it is crushed if necessary and used as a protein frozen gel.
タンパク質の濃度が高いほど、ゲル形成能を付与するた
めの加熱時間が短くてすむ傾向がある。The higher the protein concentration, the shorter the heating time required to impart gel-forming ability.
タンパク質の濃度は、ゲル化物を利用したその最終製品
のテクスチャーに影響するので各製品によって適切な濃
度を選択する。Since the protein concentration affects the texture of the final product using the gelled product, an appropriate concentration is selected for each product.
例えば、本発明に用いるタンパク質凍結ゲルをマヨネー
ズタイプのドレッシングのタンパク質凍結ゲルとして使
用する場合、１２．５重量％程度のＷｐｃ溶液を７０℃
で２５〜３５分間加熱し凍結させ、使用直前に解凍し、
植物油脂の代替物として利用可能である。また、６〜１
０重量％程度のｗｐｃ加熱溶液を冷却する前に４０重量
％以下の脂肪を乳化し、その後に凍結させてゲル状に製
造したものを用いることもできる。For example, when the protein freezing gel used in the present invention is used as a protein freezing gel for a mayonnaise-type dressing, a 12.5% by weight Wpc solution is heated at 70°C.
Heat and freeze for 25 to 35 minutes, then thaw immediately before use.
It can be used as a substitute for vegetable oils and fats. Also, 6 to 1
It is also possible to use a product prepared by emulsifying 40% by weight or less of fat before cooling a heated WPC solution of about 0% by weight, and then freezing it to form a gel.
ドレッシングに混合する場合、必要により解凍したタン
パク質凍結ゲルを水洗いする。これはタンパク質素材の
オフフレーバーを除くのに役立つ。When mixing into a dressing, wash the thawed protein frozen gel with water if necessary. This helps remove off-flavors from the protein material.
この後、所望の水分量に水気をきり、高圧ホモゲナイザ
ーや、ホモミキサー等の撹拌機Ｑこより微細化を行う。Thereafter, the water is drained to the desired moisture content, and the mixture is pulverized using a high-pressure homogenizer or a stirrer Q such as a homomixer.
ドレッシングに添加する場合、食酢、調味料と共にブレ
ンダーの中で混合を行い、ニーダ−内で撹拌しながら加
熱する。加熱の程度はドレッシングのｐＨ４こまって異
なる。When adding to dressing, mix in a blender with vinegar and seasonings, and heat while stirring in a kneader. The degree of heating varies depending on the pH of the dressing.
添加量は製品１００部に対し、１０部以上が望ましい。The amount added is preferably 10 parts or more per 100 parts of the product.
これ以下の添加量ではコク味の付与という効果が小さく
なる。If the amount added is less than this, the effect of imparting richness will be reduced.
本発明によれば、先述のホエータンパク質のもつ不快臭
、異臭という問題に関しては、加熱−凍結による変性作
用によって、及び解凍の際にトリ・ツブ中へ不快臭、異
臭の原因物質が流出するのでこれを除去することにより
、解消することができる。According to the present invention, regarding the above-mentioned problem of unpleasant odor and off-odor caused by whey protein, the substance causing the unpleasant odor and off-odor leaks into the chicken and whelk due to the denaturation effect caused by heating and freezing, and upon thawing. This problem can be resolved by removing it.
（発明の効果）
本発明は、タンパク質を０．８〜２５重量％含む水溶液
の状態でタンパク質変性温度以上で加熱したものを凍結
させて、ゲル状に加工したタンパク質凍結ゲルが得られ
るため、これを脂肪と置換してドレッシングを製造した
場合、低カロリー低コレステロールの製品が得られると
いう特徴を有する。(Effects of the Invention) The present invention can obtain a protein frozen gel processed into a gel by freezing an aqueous solution containing 0.8 to 25% by weight of protein and heating it above the protein denaturation temperature. When a dressing is produced by replacing fat with fat, a low-calorie, low-cholesterol product is obtained.
本発明に用いるタンパク質凍結ゲルは溶解−加熱の製造
工程では、液体として扱うことができ、静置して凍結す
る工程ではゲル状物として扱うことができ、また、製造
効率も優れている。The protein frozen gel used in the present invention can be treated as a liquid in the melting-heating manufacturing process, and can be treated as a gel-like substance in the standing and freezing process, and has excellent manufacturing efficiency.
（実施例） 以下、実施例に基づき本発明を具体的に説明する。(Example) Hereinafter, the present invention will be specifically explained based on Examples.
実施例Ｉ
ＷＰＣタンパク質凍結ゲルの製造
Ｗ Ｐ Ｃ（ＥＸＰＲＥＳＳ ＦＯＯＤＳ社製、ＴＹＰ
Ｅ７５０２、タンパク質量７５％） ３７５ｇを水に溶
解し、３，０００ｇのタンパク質水溶液を得た。７０℃
の湯浴中で、水溶液の液温か７０℃になってから２０分
間、攪拌しながら加熱した。５℃まで冷却後、−２５℃
で一晩凍結させた。Example I Production of WPC protein frozen gel WPC (manufactured by EXPRESS FOODS, TYP
E7502, protein content 75%) 375g was dissolved in water to obtain 3,000g of a protein aqueous solution. 70℃
After the temperature of the aqueous solution reached 70°C, the mixture was heated in a hot water bath for 20 minutes with stirring. After cooling to 5℃, -25℃
was frozen overnight.
５℃で解凍し、８０メツシユの篩上で３倍量の水を用い
凍結ゲルを洗浄した。ＴＫホモミキサーで粉砕し、スラ
リー状のタンパク質凍結ゲルを３．０００ｇ得た。The frozen gel was thawed at 5°C and washed on an 80 mesh sieve with 3 times the amount of water. It was pulverized with a TK homomixer to obtain 3.000 g of a slurry-like protein frozen gel.
凍結ゲル入りドレッシングの製造
第１表に示した配合で、前記で得られた凍結ゲルとドレ
ッシング用材料を混合し、１００ ｋｇ／ｃｍ”の均質
圧で高圧ホモゲナイザーを用いて均質化し、低カロリー
のドレッシングを得た。Production of dressing containing frozen gel The frozen gel obtained above and dressing materials were mixed with the formulation shown in Table 1, and homogenized using a high-pressure homogenizer at a homogeneous pressure of 100 kg/cm'' to obtain a low-calorie dressing. Got the dressing.
第１表 （重量％）
凍結ゲル ５０．０液１１
２５．０リンゴ酢
２２．２食塩 ２．
０グルタミン酸ナトリウム ０．２キサンタン
ガム ０．３グアガム
０・１凍結ゲル入リドレツシングの評価
得られたドレッシングのｐＨは３．７８であり、粘度は
Ｂ型粘度計にて回転数３０ｒｐｍで測定した結果２．１
２０ ｃｐであった。このドレッシングは、されやかな
風味と、適度の濃厚怒を有していた。Table 1 (wt%) Freeze gel 50.0 liquid 11
25.0 apple cider vinegar
22.2 Salt 2.
0 Sodium glutamate 0.2 Xanthan gum 0.3 Guar gum
Evaluation of redressing containing 0.1 frozen gel The pH of the resulting dressing was 3.78, and the viscosity was 2.1 as measured with a B-type viscometer at a rotation speed of 30 rpm.
It was 20 cp. This dressing had a mild flavor and an appropriate richness.
通常、乳蛋白と酸の組み合わせでは、蛋白の粒子が、等
重点付近において、凝集、沈澱を起こし、舌ざわりはザ
ラツキを感じるが、本方法で製造したドレッシングは、
ザラツキのないクリーミーな舌ざわりであった。Normally, when a combination of milk protein and acid is used, the protein particles coagulate and precipitate near the isocenter, resulting in a rough texture, but the dressing produced using this method
It had a creamy texture without any graininess.
比較例
実施例１で使用したと同様のＷＰＣ（タンパク質量７５
％）３７５ ｇを水に溶解し、３，０００ｇのタンパク
質水溶液を得た。この水溶液にクエン酸を添加してｐＨ
４，２に調整し、８５℃の湯浴中で２０分間加熱した。Comparative Example WPC similar to that used in Example 1 (protein content 75
%) was dissolved in water to obtain 3,000 g of an aqueous protein solution. Add citric acid to this aqueous solution to adjust the pH.
4.2 and heated in a water bath at 85° C. for 20 minutes.
ゲル化物を濾過して洗浄し対照品を得た。The gelled product was filtered and washed to obtain a control product.
この対照品を用いて、実施例１の配合のうち凍結ゲルと
置換し、ドレッシングを製造した。This control product was used to replace the frozen gel in the formulation of Example 1 to produce a dressing.
さらに市販品としてドウライトノンオイルドレッシング
（＠資生堂製、配合割合（重量％）タンパク質０．３、
脂質０．２、糖質４．２、灰分３．２、水分９０．８）
を用意した。In addition, commercially available products include Dolite Non-Oil Dressing (@Shiseido, blending ratio (wt%) protein 0.3,
Lipid 0.2, Carbohydrate 4.2, Ash 3.2, Moisture 90.8)
prepared.
実施例１のドレッシングと、対照品のドレッシングと市
販品のドレッシングについて、試食してその結果を比較
した。その結果を第２表に示す。The dressing of Example 1, the control dressing, and the commercially available dressing were sampled and the results were compared. The results are shown in Table 2.
実施例１の凍結ゲルを添加したドレッシングの方が総合
して好ましい結果が得られた。Overall, more favorable results were obtained with the dressing to which the frozen gel of Example 1 was added.
第２表
濃厚感 ○ ○ ×なめらかさ
○ ○ ○素材由来の不快臭
○ △ ○後味 △
△ ○のりっばさ ○ ○
×総合の好ましさ ○ △ ×○：好ま
しい △：どちらでもない
×：好ましくない。Table 2 Rich feeling ○ ○ ×Smoothness ○ ○ ○Unpleasant odor derived from the material
○ △ ○Aftertaste △
△ ○ Noribasa ○ ○
×Overall desirability ○ △ ×○: Preferred △: Neutral ×: Not preferred.
実施例２
卵白タンパク質凍結ゲルの製造
卵白を水で３倍に希釈した後、湯浴中で８０℃で１０分
間保持した。次いで、卵白溶液：油脂が３：２の割合に
なるように液状植物油を加えた。ＴＫホモミキサーで回
転数１０．０００ｒｐ＋ｎで５分間撹拌し、乳化した後
、−１８℃で凍結した。解凍したところエマルジョンは
完全にゲル化しており、タンパク質凍結ゲルが得られた
。Example 2 Production of egg white protein frozen gel After diluting egg white three times with water, it was kept at 80° C. for 10 minutes in a hot water bath. Next, liquid vegetable oil was added so that the ratio of egg white solution to fat was 3:2. The mixture was stirred for 5 minutes using a TK homomixer at a rotational speed of 10,000 rpm+n to emulsify, and then frozen at -18°C. When thawed, the emulsion was completely gelled, and a protein frozen gel was obtained.
凍結ゲル入りドレッシングの製造
第３表に示した配合で、前記で得られた凍結ゲルとドレ
ッシング用材料を混合し、１００ ｋｇ／ｃｍ”の均質
圧で高圧ホモゲナイザーを用いて均質化して、油脂の６
０重量％が凍結ゲルで置換されたマヨネーズ様の乳化タ
イプのドレッシングを得た。Manufacture of dressing containing frozen gel The frozen gel obtained above and the dressing material were mixed according to the formulation shown in Table 3, and homogenized using a high-pressure homogenizer at a homogeneous pressure of 100 kg/cm'' to remove fats and oils. 6
A mayonnaise-like emulsion type dressing was obtained in which 0% by weight was replaced by frozen gel.
凍結ゲル
植物油脂
食酢
卵黄
マスタード
ホワイトペソパー
５
５
１１．８ １１．８
Ｂ、０ ８．０
１．０ １．０
０．２ ０．２
砂糖
２．５ ２．５
凍結ゲル入りのドレッシングは、マヨネーズよりも粘度
が低く、安定性のあるエマルションであり、また、官能
検査の結果、滑らかでクリーミーで濃厚感が充分にある
と判断された。Frozen gel Vegetable oil Vinegar Egg yolk Mustard White Pesper 5 5 11.8 11.8 B, 0 8.0 1.0 1.0 0.2 0.2 Sugar 2.5 2.5 Dressings containing frozen gel are: It is a stable emulsion with a lower viscosity than mayonnaise, and as a result of a sensory test, it was judged to be smooth, creamy, and sufficiently rich.
第４表に、凍結ゲル入りのドレッシングとマヨネーズの
成分及びカロリーの比較を示した。Table 4 shows a comparison of the ingredients and calories of dressings containing frozen gel and mayonnaise.
脂肪（ｇ） ３２．４９ ７７．４
９タンパク賞（ｇ） ２．７８ １．
２２炭水化物（ｇ） ２．６８ ２．
６９本発明の凍結ゲル入りドレッシングは、脂肪含量が
少ないので、マヨネーズよりも低カロリーである。Fat (g) 32.49 77.4
9 Protein Award (g) 2.78 1.
22 Carbohydrates (g) 2.68 2.
69 The frozen gel-containing dressing of the present invention has a lower fat content and therefore is lower in calories than mayonnaise.
Claims (5)
度より高い温度で加熱し、次いで凍結してゲル化させた
タンパク質凍結ゲルをドレッシングに添加することを特
徴とするドレッシングの製造方法。(1) A method for producing a dressing, which comprises dissolving a protein in water, heating the protein at a temperature higher than the thermal denaturation temperature of the protein, and then adding a frozen protein gel obtained by freezing and gelling the protein to the dressing.
請求項１記載の製造方法。(2) The manufacturing method according to claim 1, wherein the protein is whey protein or egg white.
である請求項１記載の製造方法。(3) Protein concentration in aqueous solution is 0.8-25% by weight
The manufacturing method according to claim 1.
、卵白では６０〜１７０℃である請求項２記載の製造方
法。(4) Heating temperature is 65-170℃ for whey protein
The manufacturing method according to claim 2, wherein the temperature is 60 to 170°C for egg white.
により得られたドレッシング。(5) A dressing obtained by the manufacturing method according to any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2076969A JP2782373B2 (en) | 1990-03-28 | 1990-03-28 | Dressing using frozen protein gel and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2076969A JP2782373B2 (en) | 1990-03-28 | 1990-03-28 | Dressing using frozen protein gel and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03277249A true JPH03277249A (en) | 1991-12-09 |
| JP2782373B2 JP2782373B2 (en) | 1998-07-30 |
Family
ID=13620615
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2076969A Expired - Fee Related JP2782373B2 (en) | 1990-03-28 | 1990-03-28 | Dressing using frozen protein gel and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2782373B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006514541A (en) * | 2002-08-29 | 2006-05-11 | ユニバーシティー オブ マサチューセッツ | Using emulsion interface engineering to form an oxidatively stable lipid delivery system |
| CN115381068A (en) * | 2022-05-18 | 2022-11-25 | 华中农业大学 | Gel block marinating material and preparation method thereof |
-
1990
- 1990-03-28 JP JP2076969A patent/JP2782373B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006514541A (en) * | 2002-08-29 | 2006-05-11 | ユニバーシティー オブ マサチューセッツ | Using emulsion interface engineering to form an oxidatively stable lipid delivery system |
| CN115381068A (en) * | 2022-05-18 | 2022-11-25 | 华中农业大学 | Gel block marinating material and preparation method thereof |
| CN115381068B (en) * | 2022-05-18 | 2023-10-20 | 华中农业大学 | Gel block marinade and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2782373B2 (en) | 1998-07-30 |
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