JPS59154960A - Production of emulsion dressing - Google Patents

Abstract

PURPOSE:Modified yolk and xanthane gum are used as parts of starting materials to prepare emulsion dressing resistant to gelation during storage. CONSTITUTION:In the production of emulsion dressing in a customary manner using 2-10% of yolk, calculated as 50% water content yolk, and 0.1-1% of xanthane gum on the basis of the whole starting materials, a part or the whole of the yolk is modified.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing emulsified V-tushing.

Conventionally, emulsified dressings made using egg yolk and gum as some of the raw materials have a rich body, a mellow taste, and a good flavor, so they are preferably used. At this time, gum is mainly added to stabilize the emulsion and adjust the viscosity. Specifically, for example,
Tamarind gum, tragacanth gum, locust bean gum, etc. are commonly used. By the way, products that contain xanthan gum as a gum have the disadvantage that the product gels during storage due to the interaction of this gum with the protein in the egg yolk, making it difficult for the dressing to flow out of the container. For this reason, this gum substance is not actually used in combination with egg yolk. but,
Xanthan gum has excellent emulsifying properties and acid resistance compared to the other gums mentioned above, and products made in combination with egg yolk have small emulsifying particles and a fine, smooth texture. It has advantages such as:
From these points, it can be said that this xanthan gum is a suitable raw material for manufacturing dressings. Therefore, even when xanthan gum and egg yolk are used together, the product does not gel easily - it is desirable to develop a method for manufacturing emulsified dressings. In response to the above request, the present inventor conducted extensive research and found that if denatured egg yolk is used for all or part of the egg yolk, it is difficult to gel even if xanthan gum is used in combination. It was discovered that an emulsified dressing can be obtained, leading to the present invention.

The present invention provides a method for producing an emulsified dressing, characterized in that when producing an emulsified dressing using egg yolk and xanthan gum as part of the raw materials, denatured egg yolk is used as all or part of the egg yolk. It is something to do.

The present invention will be explained in detail below.

The raw materials for the egg yolk used in the present invention include egg yolk liquid obtained by separating broken eggs, egg yolk powder, sweetened and salted products thereof, and other egg components mixed with whole egg liquid or whole egg powder. It may also be in a different form.

The amount of egg yolk used is 2 to 10% of the total raw materials used on the basis of egg yolk liquid (approximately 50% moisture). When the amount of egg yolk used is 2 or more, the product becomes richer and the taste becomes milder. However, if it exceeds 10%, the product tends to have a strong egg yolk flavor and is too strong. It can be said that about 3-g% is preferable.

In the method of the present invention, a denatured egg yolk is used as all or a part of the above-mentioned egg yolk used as a part of the raw material. Denatured egg yolk as used herein refers to egg yolk in which the proteins of the egg yolk have been altered by some means such as heating or freezing. Similarly, if the egg yolk raw material is, for example, egg yolk powder, then this! ;Ochi means that the rehydrated product is in a denatured state as described above, and the same applies in other cases. As is clear from the results of the test examples described later, in order to obtain a final product that is difficult to gel, undenatured egg yolk should be within 2 tons of all raw materials, and egg yolks exceeding this amount should be Use denatured egg yolk. Although all of the egg yolks used in the present invention may be denatured egg yolks, it is preferable to use undenatured egg yolks in order to make the final product fine and smooth. The ratio of denatured and undenatured egg yolks is 2% of the total raw materials.
It is not limited to the total amount of egg yolk used, that is, as long as the amount is within Ω. Typical heating methods are explained below. Egg yolks are heated to 70 to 100°C using a double boiler, an onlator, a plate heater, a hot kneader, etc.
A good rule of thumb is to heat it for no more than 3 minutes. If the temperature is low, even if the final product is denatured over a long period of time, the effect of using the denatured product will be difficult to produce, and furthermore, the product will be more likely to suffer flavor deterioration during storage, so heating at 70° C. or higher is preferable.

In addition, if the egg yolk is heated for a long time in that temperature range, the egg yolk will become solidified, which will complicate subsequent processing, so the heating time is usually within 5 minutes as mentioned above.

The egg yolk may be heated alone as described above, but it may also be heated after mixing the egg yolk and some or all of the other water phase raw materials. In particular, the latter case can be said to be more preferable in terms of subsequent operations since the viscosity increase due to heating is small.

In the present invention, commercially available xanthan gum may be used in combination with egg yolk. The amount used is generally 0.1-7% of the total raw material.

If it is less than 1%, it will be difficult to stabilize the emulsion or adjust the viscosity of the final product (if it exceeds 1%, it will tend to gel with egg yolk during storage.

0.3~0. In the present invention, it is preferable to use it within the range of A%.

The aqueous phase raw materials used in the present invention other than the egg yolk and xanthan gum mentioned above may be any aqueous phase raw materials conventionally used for emulsified dressings.
Specific examples include water, aqueous solutions containing edible organic acids such as vinegar, and those obtained by adding water-soluble or water-dispersible auxiliary raw materials such as seasonings and spices to these. Similarly, it is preferable to use mustard flour as the spice in the present invention, since the resulting final product can prevent flavor deterioration during storage, which tends to occur in emulsified dressings using egg yolk. In this case, the amount of mustard powder used is 0.0% of the total raw materials. /~/, about j% is sufficient.

If there is less sweetness, the effect of preventing flavor deterioration can be obtained. Arashi<, At-,
This is because if there is too much b, the unique flavor of mustard will be strongly expressed.

The oil phase raw materials used in the present invention include those obtained by dispersing conventionally used for emulsion-type dressings.

The mixing ratio of the aqueous phase raw material and oil phase raw material described above is no different from the mixing ratio used in the preparation of conventional emulsified dressings, and is usually on the order of 2:ff-A':2.

The method of producing an emulsified dressing by emulsifying these materials into an oil-in-water type is not particularly different from conventional methods, and is not limited to the present invention. For example, to explain a typical method when using denatured egg yolk in the above-mentioned preferred form, xanthan gum and a predetermined amount of egg yolk raw material, excluding the egg yolk component to be used as undenatured egg yolk, are used as an aqueous phase raw material. Mix uniformly, then heat this mixture under a heating condition to obtain a denatured egg yolk, and after cooling, mix the above xanthan gum and the remaining egg yolk separately, and then add and mix the oil phase raw materials. After rough emulsifying, the dressing is further finely emulsified using a colloid mill, mixer, homogenizer, etc. to obtain an emulsified dressing.

The emulsified dressing obtained by the method of the present invention as described above is difficult to gel during storage, even though it is made using xanthan gum and egg yolk as part of the raw materials. Therefore, when it is put into use, it will easily flow out of the container. Moreover, the quality is rich and smooth, and especially when undenatured egg yolk is used in combination with denatured egg yolk, it becomes finely textured and creamy.

The test examples shown below are when egg yolk raw materials and xanthan gum are used in the proportions of r% and 0.3% of the total raw materials according to the present invention, and when the egg yolk raw materials are actually used as denatured or undenatured egg yolks. The gelation status of each original emulsion-type dressing whose ratio was changed as shown in the table below was observed. Similarly, in the present invention, both % and parts are based on weight.

Test Example After uniformly mixing the aqueous phase raw materials in the proportions shown in ■ below, the mixture was heated at 0°C for 3 minutes using an onlator, and after cooling, this was mixed with egg yolk liquid in the proportions shown in ■. Xanthan gum was sequentially added and mixed to form a dressing. Among the removed egg yolk raw materials, the ratio of denatured egg yolk to undenatured egg yolk was varied as shown in the table below to produce an emulsified dressing with a total r'm@.

Mixing ratio: 1 part a Li j oyster - 1 L table vinegar (rice vinegar; acidity IO) 10 salt l fresh water
37 Egg yolk liquid (obtained by separating broken eggs, water content approximately 50%) I-a Spices O3fi 凰に' Xanthan gum O, S Soybean salad oil p.

Total: 100.0 Each of the obtained emulsified dressings was packed into a 200-volume glass bottle and stored at room temperature for a week, after which the state of gelation was observed. The results are shown in the table below.

table Note: The symbols in the table have the following meanings.

◎... No gelation was observed and the viscosity was good as a dressing. The emulsified particles are small and fine-grained, with a good texture.

○: No gelation is observed, but the emulsified particles are rougher than those marked ◎ above.

Δ: A tendency to gel is observed, and the viscosity is high, so it takes time to flow out from the container.

X: The dressing is gelled and no leakage of the dressing is observed even when the container is turned upside down.

Note 2: The numbers in parentheses in the table are from a B-type viscometer (Na3
Viscosity (c
ps). Similarly, (-) indicates that the above viscometer cannot measure it.

Note 3: In the above test example, the egg yolk raw material was used in the same proportion as the product, the amount of xanthan gum was /, 3 parts, and the amount of fresh water was 36.0 parts, but the method was the same as in the test example. When an emulsified dressing was obtained, a gelation phenomenon was observed after storage for 1 week, and the dressing could not flow out even when the container was turned upside down.

Note: In the above test measurements, it was found that the flavor of the products using mustard powder as a spice deteriorated compared to those made in the same way without adding mustard powder, even after being stored at room temperature for 3 months. Ta.

From the above results, it can be seen that in order to obtain a final product that is difficult to gel, undenatured egg yolk should be used within 2 parts of the total raw material, and denatured egg yolk should be used for the amount exceeding this. .

When producing an emulsified dressing using a combination of egg yolk and xanthan gum, if the whole or part of the egg yolk is denatured as in the present invention, a product that is unlikely to gel during storage can be obtained. This is probably due to the fact that the protein in the egg yolk has been denatured in advance, so that when the egg yolk comes into contact with the xanthan gum, it no longer interacts with this gum and produces a gelatinous state. It is estimated that.

The present invention will be explained in more detail with reference to Examples.

Example / After uniformly mixing the aqueous phase raw materials in the proportion shown in I below, heated at 0°C for 3 minutes using a hot kneader, and after cooling, add egg yolk liquid in the proportion shown in ■, Add and mix xanthan gum and sweet relish, then add oil and eye ingredients, mix and coarsely emulsify,
This was further finely emulsified using a colloid mill to produce Thousand Island Dressing.

Blending ratio: Water phase raw materials - 1 part vinegar (rice vinegar: acidity 10 parts) / (1) Salt
l Shimizu
33. lr tomato ketchup
! Spices (mustard powder, chopped) Q♂Water phase raw material - ■ Xanthan gum o, lIt sweet relish 7 Oil phase raw material Cottonseed salad oil 3 parts total / 00
．． 0 Real 7Jf! +fll-2 An emulsified dressing was produced in the same manner as in the above test example, except that the aqueous phase raw material and oil phase raw material were used in the following blending ratios, and the aqueous phase raw material was heat-treated at 90°C for 2 minutes in a double pot. did.

Blending ratio: Aqueous phase raw materials - 1 part vinegar (rice vinegar: acidity! rch) 7.2 liters salt 1 clear water, 27.4 (whole egg liquid (this approximately - corresponds to egg yolk liquid) 10 sugar
Spices (poppy seed flour, black pepper) /,, 2 Water phase raw materials - ■ Xanthan gum o, tit whole turmeric liquid (this approximately - corresponds to egg yolk liquid) 3 Oil phase raw materials Soybean salad oil 4'0 Total / 0
0.0 No gelation phenomenon was observed in any of the emulsified dressings obtained in Examples/and above, even after storage at room temperature for a week, and gums other than egg yolk and xanthan gum leaked from the container. It was no different from regular emulsified dressings made using high quality ingredients. When I tried it,
All of them had a rich flavor, a mellow taste, and a fine-grained, smooth texture.

Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] Method 0 for producing an emulsified dressing, characterized in that when producing an emulsified dressing using egg yolk and xanthan gum as part of the raw materials, denatured egg yolk is used as all or part of the egg yolk.