JPH0775522A - Production of emulsified dressing - Google Patents

Abstract

PURPOSE:To produce an emulsified low-calorie and low-cholesterol dressing having good palatability, etc., by preventing the loss of palatability, taste and body caused by the removal of yolk. CONSTITUTION:The production method of an emulsified dressing, composed of 99-40wt.% of an aqueous phase and 1-60wt.% of an oil phase and having low-calorie and low-cholesterol, comprises an oil-in-water type primary emulsion preparing process and a mixing-emulsification process. Here, the primary emulsion is prepared by subjecting a pre-emulsion containing protein, water, phospholipid and eatable fat and oil to a high pressure emulsifying treatment at 400-1000 kg/cm<2>G. The mixing emulsification is performed using the obtained primary emulsion together with edible fat and oil, water and a vinegar-containing seasoning or using the obtained primary emulsion together with water and a vinegar- containing seasoning.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an emulsion type dressing which has low calorie and low cholesterol, and which has improved texture, flavor and richness.

[0002]

2. Description of the Related Art Generally, dressings are mainly composed of edible oil and fat (vegetable oil and fat) and vinegar (brewed vinegar or citrus fruit juice) as main components (essential raw materials), salt, sugar, and spices. O / W type) or a composition in which an aqueous phase and an oil phase are separated. The composition in an emulsified state (emulsion type dressing)
Is a semi-solid dressing (viscosity 30
0 poise or more) and liquid dressing (viscosity less than 300 poise).

The emulsifying type dressing is generally prepared by previously mixing raw materials other than the oil and fat component to prepare an aqueous liquid, and gradually adding the oil and fat component to this to emulsify. Among the emulsified dressings, a typical example of the semi-solid dressing is mayonnaise,
Mayonnaise is an emulsion in which egg yolk or whole egg is used in addition to the above-mentioned essential raw materials, and in addition, seasonings such as sugar, salt, and spices are included. Thus, since mayonnaise contains a large amount (65% by weight or more) of edible oil and fat and egg yolk, it may have an appropriate viscosity (300 poise or more) by emulsification with a colloid mill that is usually used, and therefore It has a good shape, and it has a good mouthfeel and flavor. However, due to the high content of fats and oils in the formulation, and the fact that egg yolk contains a large amount of cholesterol, these days, due to health trends, there is a demand for low-calorie, low-cholesterol, or mayonnaise that does not contain cholesterol. ing.

In order to obtain mayonnaise (semi-solid dressing) having low calorie and low cholesterol or cholesterol, the oil and fat content in the raw material of mayonnaise is reduced (60% by weight or less) and egg yolk is used. It is a simple countermeasure to not do it, but reducing the amount of fats and oils is
It is not possible to reduce the viscosity of the obtained emulsion and maintain good shape retention when extruded from a container. Therefore, as described in JP-A-3-91460, a thickener such as starch, guar gum, or xanthan gum is usually added. However, the addition of the thickening agent causes stickiness and stickiness peculiar to the thickening agent and is not preferable in terms of texture. Therefore, it is desirable to use a small amount thereof. In order to solve such a problem, the addition of starch or a fat or oil substitute having a more improved texture (Japanese Patent Laid-Open No. 52-110870,
JP-A-59-125866, JP-A-3-39065
No. 3, No. 3-280857, No. 4-36393, No. 4
Nos. 210580 and 4-228051), and combinations of thickening polysaccharides and addition of new substances (JP-A-60-41464 and JP-A-60-49763).
63-173555, JP-A-2-227045,
And the respective gazettes of No. 2-227947) are proposed. However, the mayonnaise (emulsion type dressing) obtained by these methods can improve the texture to some extent as compared with those prepared using a conventional thickener, but it is not yet satisfactory. Further, as a method for improving texture and maintaining viscosity and shape retention without using the above-mentioned thickener, a method of producing by using a protein raw material that has been heat-coagulated and refined (JP-A-58-23764). , Ibid. 63-18
Nos. 1972 and 64-86861). However, these methods require heat treatment in order to obtain a product, impair the flavor of the protein raw material, or use only protein as a raw material, which is expensive and is not preferable.

Further, if the egg yolk in the raw material is removed, there are problems such that the good texture like mayonnaise cannot be obtained and the unique flavor and richness of the egg yolk disappears.
Therefore, a method using an enzyme-treated soybean-derived protein, partially hydrolyzed soybean protein, soybean milk or the like instead of egg yolk (Japanese Patent Laid-Open Nos. 55-39725 and 55-991).
73, 57-16674, and 59-1465.
55), and a method of using milk protein instead of egg yolk (JP-A-61-54230 and JP-A-57-942).
72 and 56-151479). However, the soybean protein produced by the above-mentioned method of use may return the odor peculiar to soybean during long-term storage, and milk protein and casein have a problem in solubility in an acidic region, and thus, for a longer period of time. Milky odor appeared during storage, flavor,
The texture is not completely satisfactory.

On the other hand, among the emulsion type dressings, a salad dressing can be mentioned as a typical liquid dressing having a viscosity of less than 300 poise. Some dressings of this type also contain egg yolk in addition to the above-mentioned essential raw materials and seasonings, and it is desirable that these types of dressings also have low calories and low cholesterol, or do not contain cholesterol. Generally, the liquid dressing as described above,
Compared to mayonnaise containing a large amount of fats and oils, the content of edible fats and oils is lower, and therefore it is low in calories, but when the egg yolk is removed and the egg yolk is removed, the unique flavor and richness of the yolk disappears. Problems similar to those of the semi-solid dressing of

In Japanese Patent Laid-Open Publication No. 57-31874, edible soybean protein, edible oil / fat, lecithin and emulsifier are passed through a homogenizer which is set to two stages of relatively low pressure conditions. A method of preparing a lipoprotein emulsion is disclosed. However, according to the study of the present inventors, even if this method is used, it is not possible to obtain an emulsion having a good texture and a rich texture, and even if the ratio of fats and oils in the formulation is relatively high, the shape retention property is maintained. Is also inadequate.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing an emulsion type dressing which has a low oil and fat content, does not use egg yolk, is low in calories and low in cholesterol. is there. Particularly in the present invention,
It is an object of the present invention to provide a method for producing an emulsified dressing that suppresses the deterioration of texture, flavor and richness (umami) due to the removal of egg yolk and obtains a good texture and the like. Another object of the present invention is to provide a method for producing an emulsion type dressing having sufficient shape retention even when the ratio of the oil phase is relatively low.

[0009]

[Means for Solving the Problems] In the study by the present inventors, a pre-emulsion containing a protein, water, a phospholipid and an edible oil and fat among raw materials for making a dressing was treated under a specific high pressure emulsification condition and obtained. By using the obtained primary emulsion (emulsion containing fine oil droplet particles of lipoprotein produced by the emulsification treatment) as an egg yolk substitute in the next step, the desired emulsion type with improved texture etc. The inventors have completed the present invention by finding that a dressing can be obtained.

The present invention provides a pre-emulsion containing protein, water, phospholipid and edible oil / fat at 400 to 1000 kg / cm ^2.
99, a step of preparing an oil-in-water type primary emulsion by high-pressure emulsification treatment with G, a step of mixing and emulsifying the obtained emulsion, water, and a seasoning containing vinegar, A low-calorie, low-cholesterol emulsified dressing comprising -40% by weight of an aqueous phase and 1-60% by weight of an oil phase.

The present invention also provides a pre-emulsion containing protein, water, phospholipid and edible oil / fat at 400 to 1000 kg / c.
It is characterized by including a step of preparing an oil-in-water type primary emulsion by high-pressure emulsification treatment with m ² G, and a step of mixing and emulsifying the obtained emulsion with water and a seasoning containing vinegar. , Which is composed of an aqueous phase of 99 to 40% by weight and an oil phase of 1 to 60% by weight, and has a low calorie and low cholesterol.

The preferred embodiments of the present invention are as follows. (1) The preliminary emulsion is subjected to high pressure emulsification treatment at 500 to 900 kg / cm ² G. (2) The primary emulsion (preliminary emulsion) is edible oil / fat 20-5.
0% by weight, protein (solid content conversion) 2.0 to 20% by weight,
Phospholipid (phospholipid pure content) 0.1 to 5% by weight and water 2
It is composed of 5 to 77.9% by weight. (3) The volume average particle diameter of the oil droplets of the primary emulsion is 0.5 to
It is 1.5 μm.

The method for producing the emulsion type dressing of the present invention will be described below. First, the raw materials used in the present invention will be described. In the preparation of the emulsion type dressing of the present invention, various raw materials used in the preparation of conventional dressings can be used except that egg yolk is not used substantially. That is, edible oils and fats, water, proteins, phospholipids, seasonings containing vinegar and, if necessary, stabilizers are used. In the present invention, the phrase "substantially free of egg yolk" means that the amount of yolk is 5% by weight or less even if egg yolk is used.

The protein used in the present invention is preferably water-soluble egg white. That is, as the protein, there are vegetable protein and animal protein, but egg white is preferable because it does not contain emulsifying power, flavor and cholesterol. Egg white
Egg white liquor separated from whole eggs and dried powder thereof are used. Also a single protein isolated from egg white,
For example, ovalbumin can also be used.

The edible oil / fat used in the present invention may be of any type as long as it is edible. For example,
Liquid oils and fats such as soybean oil, rapeseed oil, corn oil and cottonseed oil are generally used, but palm oil, coconut oil and the like can also be used.
Further, oils and fats obtained by subjecting these oils and fats to treatments such as hardening, fractionation and transesterification may be used.

The phospholipids used in the present invention include soybean, egg yolk, beef tallow, rapeseed, sunflower, safflower, cottonseed, corn, linseed, rubber, olive, rice, ground, grape, avocado, palm, palm and the like. It is not limited to a specific phospholipid. However,
Vegetable phospholipids, particularly soybean phospholipids (soybean lecithin), are preferable from the viewpoint of price, flavor, and cholesterol-free property. More preferably, a powder type having a high degree of purification is preferable because the odor peculiar to soybean lecithin is generated during long-term storage.

The seasonings used in the present invention include, in addition to vinegar, for example, salt, sugar, soy sauce, sodium glutamate, and flavoring agents such as vegetables and meat extracts, and mustards. Examples of the stabilizer include gums, starches, gelatinized starches, and polyols such as starch decomposition products. In addition, since egg yolk is not substantially used, a colorant such as β-carotene may be added to the fat or oil to adjust the product color tone.

The emulsion type dressing of the present invention is characterized by being prepared by the following method using the above raw materials.
That is, (I) first, a step of preliminarily emulsifying by adding an oily liquid containing phospholipids and edible oils and fats to an aqueous liquid containing protein and water, (II) 400 to 1 of the obtained preliminary emulsion.
A step of preparing an oil-in-water type primary emulsion by performing high-pressure emulsification treatment at 000 kg / cm ² G, and (III) the obtained primary emulsion is used as an egg yolk substitute, and this and the remaining raw material edible oil and fat. , Water, and a seasoning containing vinegar, or a step of mixing and emulsifying a seasoning containing water and vinegar and, if necessary, a stabilizer when the whole amount of the edible oil and fat is used in the preparation of the primary emulsion.

The raw materials used in the step (I) of pre-emulsification are the raw materials used in the emulsification type dressing.
Proteins, water, phospholipids and edible oils and fats. Other seasonings to be added later may be added at this stage as appropriate as long as they do not hinder the emulsification. In the step (I) of pre-emulsifying,
The protein is dissolved in water and the phospholipid is dissolved in edible oil and fat before use. The amount of the edible oil / fat used in the step (I) is 20% to 100% with respect to the total amount of the edible oil / fat. That is, for example, the ratio in the total amount of edible oil / fat is 30 to
In a system having a range of 40% by weight, the amount of edible oil / fat used in step (I) is advantageously 20% to 50% of the total amount of edible oil / fat, while the total amount of edible oil / fat is In an extremely low oil content system in which the content of the oil is 15% by weight or less, the total amount (100%) of the blended amount is advantageous as the amount of the edible oil / fat used in the step (I). The flavor of the resulting emulsified dressing is enhanced as the proportion of the oil / fat content in the primary emulsion is higher. Therefore, it is preferable that the edible oil / fat content in the formulation during pre-emulsification is high. However, when the ratio of the oil / fat content in the oil-in-water type primary emulsion exceeds 50% by weight, the phase is inverted, so that it is preferably 50% by weight or less. The protein and phospholipid may be used in the total blending amount in step (I), or may be used separately in this step (I) and the final step (III).

From the above, the preferable composition for the pre-emulsification in step (I) is 20 to 50% by weight of edible oil and fat, 2.0 to 20% by weight of protein (as solid content), phospholipid (phospholipid pure). Amount) 0.1-5% by weight, and water 25-77.
It is 9% by weight. The pre-emulsification can be carried out using a commonly used stirrer (for example, homomixer, vacuum mixer). In the above formulation, emulsification is 5000-10
It is suitable to carry out at 000 rpm for 5 to 15 minutes.

In the next step (II), the preliminary emulsion obtained above is subjected to a high pressure emulsification treatment (homogenization treatment) at 400 to 1000 kg / cm ² G. The high-pressure emulsification treatment is a treatment for aligning the preliminary emulsion into more uniform oil droplets of fine particles and can be performed using an ultra-high pressure emulsifier. As the ultra-high pressure emulsifier, commercially available devices such as Manton Gaulin, Microfluidizer, Nanomizer, etc. can be used. In the present invention, the high-pressure emulsification treatment is preferably a continuous treatment at 500 to 900 kg / cm ² G. By the above treatment, an oil-in-water type primary emulsion can be prepared. The volume average particle diameter of the oil droplets (forming lipoprotein oil droplets) in the primary emulsion thus obtained is 0.1 to 2.0 μm (more preferably 0.5 to 1.5 μm). Is preferred. The viscosity of the obtained primary emulsion is 90 at 20 ° C.
~ 5000 poise (more preferably 100-300)
It is preferably 0 poise).

In the step (III), the above-obtained primary emulsion is used as an egg yolk substitute, and this and the remaining raw materials, edible oil and fat, seasonings containing water and vinegar, or edible oil and fat in the preparation of the primary emulsion When the total amount of is mixed is used, a seasoning containing water and vinegar, and, if necessary, the above stabilizer and the like are mixed and emulsified. That is, in the present invention, egg yolk is not substantially used as described above, but the above step (II)
As a substitute for egg yolk the primary emulsion prepared in, the remaining raw materials, edible oils and fats, water, seasonings containing vinegar, or seasonings containing water and vinegar, and the optional ingredients described below are usually added. The emulsified dressing of the present invention can be prepared by carrying out the emulsification treatment of. In addition, the order of addition of the raw materials at the time of preparation is that the components other than the fat and oil component and the primary emulsion prepared in the step (II) are mixed in advance, and the fat and fat component is added to the resulting mixture to emulsify. You just have to follow the method. The emulsification to be carried out at the end can also be carried out using a stirrer such as the above-mentioned normal homomixer,
It is preferable to use the ultra-high pressure emulsifier used in the above step (II), which can homogenize the emulsified oil droplet particles and easily obtain a highly viscous material. The high pressure emulsification treatment conditions at this time can be set in the same manner as in the step (II).

The emulsion type dressing obtained by the method of the present invention comprises 99 to 40% by weight of an aqueous phase and 1 to 60% by weight of an oil phase, and has a lower amount of oil and fat than mayonnaise, Sufficient viscosity (viscosity at 20 ° C is 30
0 to 3000 poise (more preferably 1000 to 20)
00 poise), and therefore the shape retention is also maintained. However, when the oil / fat content is extremely reduced, the above viscosity cannot be obtained. Ie 20
It is prepared as a liquid dressing having a viscosity at 300C of less than 300.

The emulsion type (semi-solid) dressing having a viscosity of 300 poises or more of the present invention is 95 to 40% by weight.
Water phase and 5-60 wt% oil phase (preferably 95-6
It is preferable that the composition comprises 0% by weight of an aqueous phase and 5 to 40% by weight of an oil phase). More specifically, the following composition is preferable. Edible oil / fat 5-40% by weight, protein (solid content) 1-10% by weight, phospholipid (phospholipid pure content) 0.1-1% by weight, vinegar as seasoning 5-20
% By weight, salt 1-3% by weight, mustards 0.2-2% by weight, and water (remaining amount).

The emulsion (liquid) dressing having a viscosity of less than 300 poise of the present invention preferably has the following composition. Edible fats and oils 1 to 10% by weight, protein (solid content) 0.5 to 5% by weight, phospholipids (phospholipid pure amount) 0.1 to 1% by weight, vinegar 5 to 40% by weight, salt 0 0.5 to 3% by weight, sugars 1 to 15% by weight, umami agents 0.3 to 3 and water (remaining amount).

The emulsion type dressing obtained as described above is usually aged (stored) under constant conditions (about 20 to 30 ° C.). The emulsion-type dressing obtained by the method of the present invention has better texture, flavor and richness (umami) than the emulsion-type dressings obtained by the conventional method, regardless of the substantial absence of egg yolk.

In the emulsion type dressing which is the final emulsion, the oil droplets (forming lipoproteins) of the oil-in-water type primary emulsion prepared in the step (II) remain. Was confirmed. The attached FIG. 1 is a photograph showing an example of an emulsified state of a water phase / oil phase (65% by weight / 35% by weight) emulsified dressing taken with an electron microscope at a high magnification (10000 times). As shown in the figure, a state in which fine oil droplet particles of the primary emulsion are dispersed in the aqueous phase can be confirmed. In the emulsion type dressing prepared by the method of the present invention,
It is not clear why the above texture, flavor, and richness are imparted, but the thickening effect of the high-pressure emulsification process of the primary emulsion provides a sharp, non-sticky mouthfeel. It is considered that this was achieved, and that the oil droplets of the primary emulsion remaining in the final emulsion produced a richness (umami) that turned into egg yolk.

[0028]

EXAMPLES The present invention will be described more specifically below with reference to Examples and Comparative Examples. In addition, the viscosity of the following emulsion was measured using a B-type viscometer (B-8H type, manufactured by Tokyo Keiki Co., Ltd.). Performed at 2.5 rpm with 6 rotors. The average particle size of oil droplets dispersed in the water phase is measured by a computer using a laser diffraction type particle size distribution measuring device (SALD-1100 type, manufactured by Shimadzu Corporation), and the volume standard is used. The particle size distribution of Further, the following "parts" represent "parts by weight" and "%" represent "% by weight", respectively.

[Example 1] (Preparation of emulsion type dressing (1-A)) (I) 1.8 parts by weight of egg white powder (solid content 90%, high whip type, Taiyo Kagaku Co., Ltd.) was added to fresh water 15 An aqueous liquid was prepared by dispersing and dissolving in 1 part by weight and uniformly mixing with a mixer. An oily solution was prepared by dissolving 0.4 parts by weight of phospholipid (SLP-W-SP, manufactured by Trurecitin Industry Co., Ltd.) in 10.8 parts by weight of rapeseed salad oil. The obtained aqueous liquid and oily liquid are mixed, and the mixture is mixed with a homomixer at 8000 rpm.
Then, it was pre-emulsified for 5 minutes.

(II) The preliminarily obtained emulsion was used as an ultrahigh pressure emulsifying machine (Nanomizer LA-11 type, manufactured by Nanomizer Co., Ltd.).
Was continuously subjected to high-pressure emulsification treatment at 800 kg / cm ² G. Thus, an oil-in-water type primary emulsion was prepared.

(III) Next, the primary emulsion obtained above, 17 parts by weight of vinegar (acidity 4.5), 2 parts by weight of salt, 0.4 parts by weight of sodium glutamate, 0.3 parts by weight of mustard powder, 0.15 parts by weight of cheese flavor, decomposed starch as stabilizer [(BLD, manufactured by Sanmatsu Industry Co., Ltd.)
5 parts by weight and (N-OIL, manufactured by N Oil Company) 4 parts by weight] and 9 parts by weight of fresh water are mixed and gelatinized, and fresh water (remaining amount) is an ajihomomixer (manufactured by Tokushu Kika Co., Ltd.) Mixing under vacuum (8000 rpm,
5 minutes).

Rapeseed salad oil 2 was added to the resulting mixture.
Gently add 3.8 parts by weight and use homomass to 800
It was pre-emulsified for 5 minutes at 0 rpm. Then, the obtained pre-emulsion is treated with an ultrahigh pressure emulsifier (Nanomizer LA-11 type,
600kg / cm ² G using Nanomizer Co., Ltd.
Was continuously subjected to high-pressure emulsification treatment. And this is 30
Aged at ℃ for 1 week.

The formulation (parts by weight) in each of the above-mentioned preparation steps is as follows. Preparation step of oil-in-water type primary emulsion (steps (I) and (II)) Phospholipid 0.4 (1.4%) Rapeseed salad oil 10.8 (38.6%) Egg white powder (solid content: 90%) ) 1.8 (6.4%) Shimizu 15.0 (53.6%) ────────────────────────────── Total 28.0 (100.0%) Preparation step (III) Primary emulsion obtained above 28.0 Vinegar 17.0 Salt 2.0 Sodium glutamate 0.4 Mustard powder 0.3 Cheese flavor 0.15 Stabilizer (Decomposed product of starch) BLD 5. ON-OIL 4.0 Fresh water 9.0 Fresh water (remaining amount) 10.35 Rapeseed salad oil 23.8 ─────────────────────────── ─── Total 100.0 parts by weight

The emulsion type dressing (1-A) according to the present invention was obtained as described above. The resulting dressing (1-A) had a viscosity of 1300 poise. The following criteria were used to evaluate the flavor of the obtained dressing, including texture (feeling of mouth) and richness (umami). A: Very good. B: Good. C: Not good, but practically no problem. D: Not good. As a result, the emulsion type dressing (1-
A) was good in all of the shape retention property, the texture (dip), and the richness. The viscosity of the primary emulsion was 580 poise.

Comparative Example 1 (Preparation of Emulsifying Dressing (1-a)) Example 1
The same raw material was used and prepared in the same formulation. However, the preparation method was according to the following method. First, egg white powder, vinegar, salt, sodium glutamate, mustard powder, cheese flavor, BLD and N-OIL as stabilizers, gelatinized by mixing and heating fresh water, and fresh water as adihomixa (Special Machinery Co., Ltd.). Manufactured by K.K., and mixed under vacuum (5000 rpm, 5 minutes). In the obtained aqueous liquid,
An oily solution in which phospholipid was dissolved in rapeseed oil was gently added dropwise and preliminarily emulsified for 5 minutes at 8000 rpm using a homomisa. Then, the obtained preliminary emulsion is subjected to an ultrahigh pressure emulsifying machine (Nanomizer LA-11 type, manufactured by Nanomizer Co., Ltd.).
Was continuously subjected to high-pressure emulsification treatment at 600 kg / cm ² G. This was aged at 30 ° C. for 1 week. Thus, a comparative emulsion type dressing (1-a) was obtained. And it evaluated by the method similar to the said Example 1. The resulting dressing (1-a) had a viscosity of 1200 poise. As a result, a comparative emulsion dressing (1-a)
The external appearance and texture were not significantly different from those of the emulsion type dressing (1-A) obtained according to the production method of the present invention. However, the emulsion type dressing (1
-A) had a weaker lecithin odor and enhanced richness (umami).

(Preparation of emulsion type dressing (1-b))
In Comparative Example 1, the amount of egg white added was 4.0 parts by weight,
And, except that the amounts of N-OIL and fresh water used during preparation of the heat-degraded starch hydrolyzate were changed to 7 parts by weight and 15 parts by weight, respectively, and the amount of fresh water at the time of preparing the aqueous solution was changed. In the same manner as in Example 1, emulsifying dressing (1-
b) was prepared. However, instead of the ultra-high pressure emulsifying machine (Nanomizer LA-11 type, manufactured by Nanomizer Co., Ltd.), the emulsification process after the preliminary emulsification is performed by a colloid mill (Special Machine Co., Ltd.).
Manufactured by K.K.) at 3000 rpm and a grindstone 120 # clearance of 2.5 / 100 mm. The emulsified dressing (1-b) obtained as described above was used in Example 1
It evaluated by the method similar to. The resulting dressing (1-
The viscosity of b) was 1300 poise. As a result, the emulsifying dressing (1-b) had a bad texture (feeling of mouth) and no good richness (umami) compared with the emulsifying dressing (1-A) obtained in Example 1. It was

[Example 2] and [Comparative Example 2] (Emulsion type dressing (2-A), (2-B) and (2
-Preparation of a)) In the preparation of the primary emulsion of Example 1,
The composition of rapeseed oil, egg white powder, phospholipid and fresh water was changed as shown in Table 1 below, and along with the change of the composition of the primary emulsion, the amount of oil and fat used in step (III) and the amount of fresh water were changed. Emulsion type dressing (2-A), (2-B) and (2-a) in the same manner as in Example 1 except that it was changed.
Were prepared respectively. Obtained dressing (2-A)
Had a viscosity of 1200 poise, and the dressing (2-B) had a viscosity of 1400 poise. As a result, the emulsion type dressing (2-
In A), the texture (feeling of mouth) was good, and the body was rich and good. The emulsification type dressing (2-B) obtained by the method of the present invention also has a lesser degree than the emulsification type dressing (2-A), but has a good texture (feeling of mouth) and good bodyiness. Met. Moreover, all the dressings had good shape retention. In the blending of the above primary emulsion, the richness of phospholipid tends to enhance the richness (umami), but if the amount of addition is further increased, so-called lecithin odor tends to be generated, and the flavor tends to become poor. is there. The viscosity of the primary emulsion is (2-A): 590 poise,
(2-B): It was 580 poise. On the other hand, an emulsifying dressing for comparison (2
-A) is that the oil droplets of the primary emulsion become excessively strong, making it difficult to emulsify in the step (III) and easily causing aggregation, and the obtained emulsified dressing (2-a) is The texture was rough and the texture was bad. The resulting dressing (2-a) had a viscosity of 1500 poise.

[Example 3] and [Comparative Example 3] (Emulsion type dressing (3-A), (3-B) and (3
-C) and preparation of (3-a) and (3-b)) In the step (II) of the above-mentioned Example 1, the pressure and / or the treatment means of the high-pressure emulsification treatment were changed as shown in Table 1 below. The emulsified dressing (3
-A), (3-B) and (3-C), and (3-a)
And (3-b) were prepared respectively. And it evaluated by the method similar to the said Example 1. The resulting dressing (3
-A, 3-B and 3-C) have a viscosity of 1200 each
Poise, 1150 poise and 1100 poise. The viscosity of the dressing (3-a and 3-b) is
They were 1100 poise and 1000 poise, respectively. As a result, the emulsified dressings (3-A, 3-B and 3-C) obtained by the method of the present invention have a texture (mouthfulness).
Was good, and body was also good. Further, even if the emulsifying means was changed, the physical properties and texture of the obtained emulsion were hardly changed. On the other hand, in the preparation of the primary emulsion, the emulsification type dressing (3-a) prepared by performing the pressure of the high pressure emulsification treatment at 200 kg / cm ² G and the emulsification type dressing (3-a) prepared without the high pressure emulsification treatment. Regarding b), the texture was good, but the body (umami) was not good. The viscosity of the primary emulsion was as follows. (3-A): 550 poise, (3-B): 530 poise, (3-C): 300 poise, (3-a): 60 poise, (3-b): 10 poise.

[Example 4] and [Comparative Example 4] (Preparation of emulsion type dressings (4-A) and (4-B) and (4-a)) In the preparation of the primary emulsion of Example 1, The composition of rapeseed oil, egg white powder, phospholipid and fresh water was changed as shown in Table 1 below, and along with the change of the composition of the primary emulsion, the amount of oil and fat used in step (III) and the amount of fresh water were changed. Emulsified dressings (4-A) and (4-B), and (4-a) were prepared in the same manner as in Example 1 except that they were changed. And it evaluated by the method similar to the said Example 1. The resulting dressing (4
The viscosities of -A and 4-B) were 1200 poise and 1400 poise, respectively. In addition, dressing (4-
The viscosity of a) was 1100 poise. As a result, the emulsion-type dressings (4-A and 4-B) obtained by the method of the present invention were good in all of the shape retention property, the texture (mouth feel), and the richness. On the other hand, in the preparation of the primary emulsion, the emulsified dressing (4-a) prepared without adding rapeseed salad oil had a good texture but not a good body. The viscosity of the primary emulsion is
It was as follows. (4-A): 420 poise, (4-B): 650 poise, (4-a): 80 poise.

[Example 5] (Preparation of emulsion type dressing (5-A)) In the preparation of Example 1, the oil phase / water phase ratio (wt%) was changed to 22/78, and the amount of the primary emulsion was changed. The composition (rapeseed salad oil, egg white powder, phospholipids and fresh water) was changed as shown in Table 1 below, and with the change of the composition of the primary emulsion, the step (II
An emulsion type dressing (5-A) was prepared in the same manner as in Example 1 except that the amounts of fat and oil and fresh water used in I) were changed. And it evaluated by the method similar to the said Example 1. The obtained dressing (5-A) has a viscosity of 140.
It was 0 poise. The viscosity of the primary emulsion is 720
It was a poise.

[Comparative Example 5] (Preparation of emulsion type dressing (5-a)) Comparative Example 5 except that the ratio of oil phase / aqueous phase (% by weight) was changed to 22/78 in the preparation of Comparative Example 1. An emulsion type dressing (5-a) was prepared in the same manner as in 1. And it evaluated by the method similar to the said Example 1. The resulting dressing (5-a) had a viscosity of 1200 poise. As a result, the emulsion-type dressing (5-A) obtained by the method of the present invention had a good texture (feeling of mouth) and a good bodyiness. on the other hand,
Emulsion type dressing obtained by the preparation method of Comparative Example 1 (5
Regarding -a), the texture (mouthfulness) was good, but the body was not good.

[Example 6] (Preparation of emulsion type dressing (6-A)) In the preparation of Example 1, the oil phase / water phase ratio (wt%) was changed to 10/90, and the primary emulsion The composition (rapeseed salad oil, egg white powder, phospholipids and fresh water) was changed as shown in Table 1 below, and with the change of the composition of the primary emulsion, the step (II
An emulsion type dressing (6-A) was prepared in the same manner as in Example 1 except that the amount of fresh water used in I) was changed.
And it evaluated by the method similar to the said Example 1. The viscosity of the obtained dressing (6-A) was 1200 poise. The viscosity of the primary emulsion was 960 poise.

[Comparative Example 6] (Preparation of emulsion type dressing (6-a)) Comparative Example 6 except that in the preparation of Comparative Example 1, the oil phase / aqueous phase ratio (wt%) was changed to 10/90. An emulsion type dressing (6-a) was prepared in the same manner as in 1. And it evaluated by the method similar to the said Example 1. The obtained dressing (6-a) had a viscosity of 1100 poise. As a result, the emulsion type dressing (6-A) obtained by the method of the present invention had a good texture (feeling of mouth) and a good bodyiness. on the other hand,
Emulsion type dressing obtained by the preparation method of Comparative Example 1 (6
Regarding -a), the texture (mouthfulness) was good, but the body was not good.

The above results are summarized in Table 1 below. In Table 1, "oil phase / water phase" is "weight ratio"
Represents The "oil phase" contains edible oils and fats and phospholipids. The “particle diameter” is the volume average particle diameter of the primary emulsion. The “additional oil and fat amount” means the amount of oil and fat added after the preparation of the primary emulsion. Furthermore, "%" of each component in the primary emulsion means the ratio to the total blended amount.

[0045]

[Table 1] Table 1 ──────────────────────────────────── Primary emulsion (blending and preparation conditions ) Additional oil evaluation Emulsified oils and fats Phospholipids Proteins Fresh water Emulsified particle size Fat amount Coconut foods Total (%) (%) (%) (%) (kg / cm ² G) (μm) (g) Striking evaluation ── ────────────────────────────────── Example 1 (oil phase / water phase: 35/65) 1- A 10.8 0.4 1.8 15.4 800 0.55 23.8 A A A Comparative example 1 (oil phase / water phase: 35/65) 1-a CA C 1-b D C D ─────────────── ─────────────────────── Example 2 (oil phase / water phase: 35/65) 2-A 10.6 0.6 2.2 15.0 800 0.56 23.8 A A A A 2-B 11.0 0.2 1.4 15.8 800 0.53 23.8 CBB Comparative Example 2 (oil phase / water phase: 35/65) 2-a 11.2 0.0 0.6 16.6 800 23.8 D D D ──────────────────────────────────── Example 3 (oil Phase / water phase: 35/65) 3-A 10.8 0.4 1.8 15.4 600 0.72 23.8 A A A 3-B 10.8 0.4 1.8 15.4 400 0.81 23.8 B A B 3-C 10.8 0.4 1.8 15.4 400 1.15 23.8 B A B Comparative example 3 (oil phase / water phase: 35/65) 3-a 10.8 0.4 1.8 15.4 200 2.5 23.8 B AC 3-b 10.8 0.4 1.8 15.4 − − 24.9 23.8 C AC ──────────── ───────────────────────── Example 4 (oil phase / water phase: 35/65) 4-A 8.0 0.4 1.8 18.2 800 0.37 26.5 B A B 4-B 14.2 0.4 1.8 12.0 800 1.37 20.4 A A A Comparative Example 4 (oil phase / water phase: 35/65) 4-a 0.0 0.4 1.8 26.2 800 0.18 34.6 C AC ────────── ────────────────────────── Example 5 (oil phase / aqueous phase: 22/78) 5-A 10.8 0.4 3.0 15.4 800 0.42 10.8 B A B Comparative Example 5 (oil phase / aqueous phase: 22/78) 5-a C AC ─────────────────────────────────── Example 6 (oil phase / water phase: 10/90) 6 -A 9.6 0.4 6.0 15.4 800 0.33 0.0 CA B Comparative Example 6 (oil phase / water phase: 10/90) 6-a D B D ─────────────────── ──────────────────

[Example 7] (Preparation of emulsion (liquid) dressing) (I) 1.5 parts by weight of egg white powder (solid content 90%, high whip type, manufactured by Taiyo Kagaku Co., Ltd.) was added to clear water 5.6. An aqueous liquid was prepared by dispersing and dissolving in 1 part by weight and uniformly mixing with a mixer. An oily solution was prepared by dissolving 0.4 parts by weight of phospholipid (SLP-W-SP, manufactured by Trurecitin Industry Co., Ltd.) (0.28 parts by weight of phospholipids) in 5.0 parts by weight of rapeseed oil. The obtained aqueous liquid and oily liquid were mixed and preliminarily emulsified for 5 minutes at 8000 rpm using a homomixer.

(II) An ultrahigh pressure emulsifying machine (Nanomizer LA-11 type, manufactured by Nanomizer Co., Ltd.) was used for the obtained preliminary emulsion.
Was continuously subjected to high-pressure emulsification treatment at 600 kg / cm ² G. Thus, an oil-in-water type primary emulsion was prepared. The viscosity of the primary emulsion was 450 poise.

(III) Next, the primary emulsion obtained above, 35 parts by weight of vinegar (acidity 4.5), 9.0 parts by weight of fructose-glucose liquid sugar, 18.0 parts by weight of soy sauce, and 0 of umami seasoning ．
5 parts by weight, fermented seasoning 3.0 parts by weight, garlic extract 0.1 parts by weight, beef extract 0.8 parts by weight, salt 1.0
2 parts by weight of Shimizu and 20.1 parts by weight of Shimizu are mixed under vacuum using an Ajihomoki mixer (manufactured by Tokushu Kika Co., Ltd.) (800
0 rpm, 5 minutes).

Next, the obtained pre-emulsion was added to an ultrahigh pressure emulsifying machine (Nanomizer LA-11 type, Nanomizer Co., Ltd.).
Manufactured by K.K.) was continuously subjected to high-pressure emulsification treatment at 600 kg / cm ² G. Then, this was aged at 30 ° C. for 1 week.

The composition (parts by weight) in each of the above-mentioned preparation steps is as follows. Preparation process of oil-in-water type primary emulsion (process (I) and (II)) Phospholipid 0.4 (3.2%) Rapeseed salad oil 5.0 (40.0%) Egg white powder (solid content: 90% ) 1.5 (12.0%) Shimizu 5.6 (44.8%) ───────────────────────────── Total 12.5 (100.0%) Preparation step (III) Primary emulsion obtained above 12.5 Vinegar 35.0 Fructose-glucose liquid sugar 9.0 Soy sauce 18.0 Umami seasoning 0.5 Fermentation seasoning 3. 0 Garlic extract 0.1 Beef extract 0.8 Salt 1.0 Shimizu 20.1 ───────────────────────────── Total 100. 0 parts by weight

The emulsion type (liquid) dressing according to the present invention was obtained as described above. The resulting dressing had a viscosity of 180 poise.

[Comparative Example 7] Comparative Example 7 was carried out in the same manner as in Example 7 except that a normal mixer was used in place of the ultrahigh pressure emulsifying machine in the preparation of the primary emulsion in Comparative Example 7. An emulsion (liquid) dressing was prepared. The viscosity of the primary emulsion was 20 poise, and the viscosity of the obtained emulsion (liquid) dressing was 150 poise.

[Example 8] In the preparation of the primary emulsion of Example 7, except that the amount of phospholipid used was changed to 0.6 parts by weight and the amount of rapeseed salad oil was changed to 4.8 parts by weight. An emulsion type (liquid) dressing was prepared in the same manner as in Example 7. The viscosity of the primary emulsion was 400 poise, and the viscosity of the obtained emulsion (liquid) dressing was 170 poise.

Comparative Example 8 In the preparation of the primary emulsion of Example 7 above, phospholipid was not used, and the amount of rapeseed salad oil was 4.8 parts by weight and the amount of fresh water was 6.2 parts by weight. An emulsion (liquid) dressing was prepared in the same manner as in Example 7 except that the parts were changed. Incidentally, the oil droplets of the primary emulsion obtained above become excessively strong, making it difficult to emulsify in the step (III) and easily cause aggregation,
In addition, the obtained emulsion (liquid) dressing was rough. The viscosity of the finally obtained dressing is
It was 200 poise.

[Example 9] In the preparation of the primary emulsion of Example 7 above, the amount of fresh water used was changed to 3.1 parts by weight (in this case, the content of rapeseed oil in the primary emulsion was 50 parts by weight). %), And with the change in the composition of the primary emulsion,
An emulsion (liquid) dressing was prepared in the same manner as in Example 7 except that the amount of fresh water used in step (III) was changed. The viscosity of the primary emulsion was 620 poise, and the viscosity of the obtained emulsion (liquid) dressing was 200 poise.

Comparative Example 9 In the preparation of the primary emulsion of Example 7 above, rapeseed salad oil was not used, the amount of fresh water used was changed to 8.1 parts by weight, and the composition of the primary emulsion was changed. In step (III), add rapeseed oil to 5.0
An emulsion (liquid) dressing was prepared in the same manner as in Example 7 except that the parts by weight were used. The viscosity of the primary emulsion was 65 poise, and the viscosity of the obtained emulsion (liquid) dressing was 170 poise.

A sensory evaluation was performed on the texture and richness of each emulsion type (liquid) dressing obtained above. The evaluation was performed according to the same criteria as the evaluation of Example 1 above. The above results are summarized in Table 2. In Table 2, "particle size" is the volume average particle size of the primary emulsion.
Further, "%" of each component in the primary emulsion means the ratio to the total blended amount.

[0058]

[Table 2] Table 2 ──────────────────────────────────── Primary emulsified product Preparation conditions) Evaluation Oils and fats Phospholipids Proteins Fresh water Emulsification Particle size Coal emulsion (%) (%) (%) (%) (kg / cm ² G) (μm) Quark ────────── ─────────────────────────── Example 7 5.0 0.4 1.5 1.5 5.6 600 0.30 A A Comparative Example 7 5.0 0.4 1.5 1.5 5.6 Mixer 7.05 C D ──────────────────────────────── ───── Example 8 4.8 0.6 1.5 5.6 600 0.42 A A Comparative Example 8 4.8 0.0 1.5 1.5 6.2 600 0.25 C D ─── ───────────────────────────────── Example 5.0 0.4 1.5 3.1 600 0.52 A A Comparative example 9 0.0 0.4 1.5 8.1 600 0.16 C C ──────────── ─────────────────────────

From the results in Table 2 above, the emulsion type (liquid) dressings (Examples 7 to 9) prepared by the production method according to the present invention using the primary emulsion obtained by the high pressure emulsification treatment did not contain egg yolk and contained oil and fat. Despite its extremely small amount, it has a good texture and a good body. On the other hand, in the case of producing an emulsified liquid dressing using the primary emulsion prepared by an ordinary mixer (Comparative Example 7)
In the case where an emulsion type (liquid) dressing is produced without any one of the components necessary for the preparation of a primary emulsion or a primary emulsion (Comparative Example 8,
In 9), compared with the dressing obtained in the above example,
It can be seen that the texture and body are inferior.

[0060]

EFFECTS OF THE INVENTION According to the production method of the present invention, it is a low calorie having a good texture, flavor, and richness (umami), despite having a low amount of fats and oils and substantially no egg yolk. A low-cholesterol emulsion dressing can be produced. In addition, even if the amount of fats and oils is relatively small compared to mayonnaise, it is necessary to produce a dressing (semi-solid dressing) having shape retention like mayonnaise without using a large amount of thickener. You can also Furthermore, since the richness is enhanced by the addition of the primary emulsion, which is a feature of the present invention, a rich flavor can be obtained even with a small amount of raw material, and as a result, the raw material cost can be reduced.

[Brief description of drawings]

FIG. 1 is a view schematically showing an electron micrograph of an emulsified state of an emulsified dressing manufactured by the method of the present invention.

Claims (6)

[Claims] 1. A process for preparing an oil-in-water type primary emulsion by subjecting a pre-emulsion containing protein, water, phospholipid and edible oil / fat to high pressure emulsification at 400 to 1000 kg / cm ² G It comprises a step of mixing and emulsifying an emulsion with an edible oil / fat, water, and a seasoning containing vinegar, and is composed of 99-40% by weight of an aqueous phase and 1-60% by weight of an oil phase, and has a low content. A method for producing a low-cholesterol, low-cholesterol emulsion dressing. 2. A process of preparing an oil-in-water type primary emulsion by subjecting a preliminary emulsion containing protein, water, phospholipid and edible oil / fat to high pressure emulsification treatment at 400 to 1000 kg / cm ² G. 99-, characterized by including a step of emulsifying the emulsion, water, and a seasoning containing vinegar.
Consisting of 40% by weight aqueous phase and 1-60% by weight oil phase,
A method for producing an emulsion type dressing having low calories and low cholesterol. 3. The method for producing an emulsion-type dressing according to claim 1, wherein an emulsion-type dressing comprising 95-40% by weight of an aqueous phase and 5-60% by weight of an oil phase is produced. 4. The emulsion type dressing is produced so that the viscosity at 20 ° C. is 300 poises or more.
4. The method for producing an emulsion-type dressing according to any one of items 1 to 3. 5. The emulsion type dressing is manufactured so that the viscosity at 20 ° C. is less than 300 poise.
4. The method for producing an emulsion-type dressing according to any one of items 1 to 3. 6. The method for producing an emulsion type dressing according to claim 1, wherein the volume average particle diameter of the oil droplets of the primary emulsion is 0.1 to 2 μm.