JPS6244904B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method of manufacturing a dressing. More specifically, there is little oil separation during heating, and
The present invention relates to a method for producing a dressing that has heat resistance and less browning and coagulation. For canned salads and retort pouch foods that use oil-in-water emulsified fats such as mayonnaise and salad dressings that use egg yolks or whole eggs as emulsifiers, the egg components are thermally denatured when the raw materials are mixed, then filled in a sealed container and heat sterilized. Oil phase separation occurs due to In addition, with the spread and development of oven-fresh bakeries in recent years, when the oil-in-water type emulsified oil is squeezed into bread dough when making bread in the oven, oil phase separation due to thermal denaturation of egg components occurs during subsequent baking. This causes browning of the sugar and egg components, causing oil to seep into the surface layer of the bread, resulting in browning and coagulation, resulting in damage to the texture of the bread. As a method to improve the heat resistance of dressings, which are oil-in-water emulsified fats used for foods that undergo such heating processes, such as mayonnaise and salad dressings, sodium caseinate is used as an emulsifier to mix the water and oil phases. A method of adding egg yolk after emulsification (Japanese Patent Publication No. 71474/1983), a method of using protein powder such as egg white powder together with xanthan gum (Japanese Patent Publication No. 71474/1986)
No. 17807) has been proposed, but it is not yet perfect and there is a strong desire to develop a solution as soon as possible. The present inventors have been conducting extensive research into dressings that are heat resistant and whose emulsification is less likely to be destroyed under high temperature conditions such as during heat treatment in a heat sterilization oven, and which are less prone to browning and coagulation. The present inventors have discovered that a heat-resistant dressing that eliminates all of the drawbacks of conventional dressings can be obtained by adding this to an oil phase and mixing and emulsifying it with an aqueous phase containing a specific substance as an essential component, thereby completing the present invention. In the present invention, dressing refers to products with high viscosity defined as semi-solid dressings in the Japanese Agricultural Standards (JAS), and similar products such as mayonnaise-like products. In the present invention, an oil phase in which gummy substances are preliminarily dispersed in edible oil under heating if necessary, and an aqueous phase in which proteins are dispersed or dissolved in water heated if necessary, are combined into an edible oil of 25% for the entire system. The present invention provides a method for producing a dressing characterized by mixing and emulsifying the dressing at a ratio of ~55% by weight. Examples of the gum used in the present invention include xanthan gum, locust bean gum, guar gum, carrageenan, and cornstarch. Among these gums, xanthan gum, a combination of xanthan gum and locust bean gum,
It is preferable to use xanthan gum and carrageenan in combination, and among them, xanthan gum best exhibits the effects of the present invention. It is preferable that the gummy substance is blended in the dressing in an amount of 0.1 to 3% by weight (hereinafter referred to as %), preferably 0.3 to 1.2%. There are no particular restrictions on the edible oil used to finely disperse the gum, as long as it is a known edible oil used for dressings. Examples of such edible oils include rapeseed oil, cottonseed oil, soybean oil, corn oil, and rice oil. Among these edible oils, rice oil, soybean oil, and cottonseed oil are particularly suitable. Edible oil is 25-55% in the dressing of the present invention.
(preferably 30 to 50%). If it exceeds 55%, emulsification becomes unstable and heating causes demulsification and oil phase separation. On the other hand, if it is less than 25%, it will not be possible to obtain an appropriate consistency as a dressing, resulting in poor artificial flower performance. The relative mixing ratio of gum and edible oil is not particularly limited, but the weight ratio of gum/edible oil is 0.005.
-0.04 is preferred. The gum and edible oil may be mixed at room temperature, but in order to more effectively emulsify the gum while transferring it to the water phase in the next step, it is better to disperse it as a fine powder. Therefore, it is desirable to carry out the mixing step under heating in advance. Heating temperature is 50-85℃ (preferably 60-80℃)
is suitable. Furthermore, oil-soluble components such as oil-soluble pigments for coloring, oil-soluble fragrances, antioxidants, and oil-dispersible components may be mixed in advance and dissolved and dispersed in the edible oil. When producing the dressing of the present invention, it is necessary to disperse or dissolve skim milk powder in the aqueous phase in advance. The aqueous phase may be prepared by dissolving and dispersing skim milk powder in preheated water. Skimmed milk powder is obtained by skimming raw milk and spray-drying it, and preferably has a water content of 4% or less, a milk solid content of 96% or more, and a fat content of 1% or less. Skimmed milk powder is blended in the dressing in an amount of 0.4 to 6% (preferably 0.5 to 4%). If it is less than 0.4%, the oil phase will be separated by heating when used in combination with gummy substances, which is not sufficient to achieve the effect of the present invention, while if it exceeds 6%, thermal coagulation due to heating will become significant and browning will increase. There is a tendency to Various seasonings can also be added to the aqueous phase. Seasonings include salt, monosodium glutamate, nucleic acid seasonings, sugar, vegetable protein hydrolysates,
Examples include yeast extract and the like. A known method may be used as appropriate for mixing the oil phase in which gummy matter is previously dispersed in edible oil and the aqueous phase in which skim milk powder is previously dispersed or dissolved. That is, the aqueous phase containing skim milk powder is heated and stirred as necessary, and the oil phase in which gummy substances have been dispersed is poured into the oil phase, which has been heated as necessary, little by little, and the gummy substances are gradually removed. A preferred method is to transfer the mixture to an aqueous phase, coarsely emulsify it into an oil-in-water type, and then finely emulsify and homogenize it using an emulsifying machine such as a colloid mill or homogenizer. The dressing of the present invention is produced by emulsifying an oil phase in which gummy matter is previously dispersed in edible oil and an aqueous phase in which skim milk powder is previously dispersed or dissolved. good. Organic acids such as vinegar, citric acid, malic acid, natural fruit juice, etc., spices such as publica, pepper, mustard, etc. can be added to the acidic aqueous phase added to the homogenized emulsified oil and fat as appropriate. . It is best to add and mix the acidic aqueous phase after deaerating the homogenized emulsified oil and fat, and degassing at 55 to 72 cmHg.
It is preferable to carry out stirring for 5 to 10 minutes under reduced pressure. Preferably from 3 to 3 for the final dressing composition.
It is best to add an acidic aqueous phase containing 8% vinegar over 10 to 30 minutes under a reduced pressure of 55 to 60 cmHg, and no demulsification is observed by adding and mixing the acidic aqueous phase under such reduced pressure. . The amount of acidic aqueous phase added is preferably 3 to 10% (based on the total system). The stability of the dressing is further improved by the separate post-addition of the acidic component contained in the aqueous phase. Further, oil-soluble components, seasonings, etc., which have been optionally added to the oil phase and the aqueous phase in advance, may be added after the emulsification. In this way, by emulsifying and dispersing the oil phase in which gummy substances are previously dispersed in edible oil into the aqueous phase containing skim milk powder, heating in an oven or the like is much easier than with conventional dressings that use egg yolk as an emulsifier. It is possible to obtain a dressing with good heat resistance that causes little oil phase separation, browning and coagulation during cooking, and no oil phase separation even after steam sterilization. The present invention will be explained in more detail below with reference to Examples, but the present invention is not limited to these Examples. Example 1 Aqueous phase Salt 5 parts by weight White sugar 2 Mustard powder 1 part by weight Sodium glutamate 0.5 Water 45 Skimmed milk powder (Table 1) Oil phase Soybean oil 40 Xanthan gum 1 (gummy/edible oil ratio 0.025) Water phase 70 ℃, and add the prepared oil phase portion by heating the aqueous phase to 70℃ while stirring to emulsify. The whole mixture was homogenized using a homogenizer, and 6 parts by weight of table vinegar was further added to emulsify the mixture to obtain a dressing. The following property tests were conducted on the resulting dressing. The results are shown in Table 1. Test (1) Heat-separated oil Heat 100g of dressing at 120℃ for 20 minutes, extract the liberated oil with ether, and calculate the heat-separated value using the following formula. Heat-separated oil (%) = ether extracted oil amount (g) / total oil amount (
g) x 100 (2) Artificial flower properties Put the dressing in a nylon piping bag and observe the shape retention when it falls naturally from a 1cm diameter nozzle. 〃: Shape retention ×: 〃 None

【table】

[Table] Example 2 Aqueous phase Salt 1.5 parts by weight Sugar 1.5 Mustard powder 0.5 parts by weight Sodium glutamate 0.5 Skimmed milk powder 2 Water (Table 2) Oil phase Rice oil (Table 2) Xanthan gum 0.8 Acidic aqueous phase Vinegar (acidity) 9%) 4 A dressing having the above composition was produced in the same manner as in Example 1. The properties of the obtained dressing were tested in the same manner as in Example 1. In addition, baking evaluation was performed by the following method. The results are shown in Table 2. <Baking Evaluation> Butter roll dough was prepared with the following formulation. Strong flour 100 parts Yeast 3.5 Yeast food 0.1 Sugar 12 Salt 1.7 Margarine 15 Eggs 20 Skim milk powder 4 Water 45 The manufacturing method is the straight method, and the ingredients except margarine are mixed in a Kanto mixer (20 quarts) on low speed for 2 minutes and medium speed for 4 minutes. After mixing, margarine was added and dough was made at low speed for 2 minutes and medium speed for 5 minutes. After baking, a dressing with a diameter of 5 mm was squeezed onto the butter roll dough and baked at 200°C for 10 minutes. (-): No browning and coagulation (+): Browning and coagulation

[Table] Example 3 Neutral aqueous phase Salt 2.0 parts by weight Sugar 1.5 Sodium glutamate 0.2 parts by weight Skim milk powder 1.9 Water 42.8 Oil phase Corn salad oil 45.0 Xanthan gum 0.6 Acidic aqueous phase Malic acid (8% acidity) 5.5 Mustard powder 0.5 Above To produce the dressing of the following composition, 48.4 kg of the aqueous phase out of 100 kg of all raw materials is stirred and mixed with a blade stirrer at 40 to 50°C, and sterilized for 20 minutes at 70 to 80°C. Next, 45.6 kg of the oil phase sterilized at 70 to 80°C was added over 3 minutes while rotating a blade stirrer to create a coarse oil-in-water emulsion.
After homogenization at a pressure of 150 kg/cm ² ), 6 kg of the acidic aqueous phase was added while degassing (65 cmHg), and the mixture was stirred for 20 minutes to produce a dressing. The dressing contained very little heat-separated oil, had good artificial flower properties, and had a good baking evaluation.

Claims (1)

[Claims] 1. Mix an oil phase in which gummy matter has been previously dispersed in edible oil and an aqueous phase in which skim milk powder has been previously dissolved or dispersed in water at a ratio where the edible oil is 25 to 55% by weight based on the total system. A method for producing a dressing characterized by emulsification.