WO2011089732A1 - ドレッシングおよびその製造方法 - Google Patents
ドレッシングおよびその製造方法 Download PDFInfo
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- WO2011089732A1 WO2011089732A1 PCT/JP2010/051357 JP2010051357W WO2011089732A1 WO 2011089732 A1 WO2011089732 A1 WO 2011089732A1 JP 2010051357 W JP2010051357 W JP 2010051357W WO 2011089732 A1 WO2011089732 A1 WO 2011089732A1
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- Prior art keywords
- parts
- vinegar
- egg white
- weight
- dressing
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 46
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 46
- 235000014103 egg white Nutrition 0.000 claims abstract description 39
- 210000000969 egg white Anatomy 0.000 claims abstract description 39
- 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 abstract description 38
- 235000021419 vinegar Nutrition 0.000 claims abstract description 35
- 239000000052 vinegar Substances 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 18
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 17
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 13
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- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 claims description 8
- 239000008347 soybean phospholipid Substances 0.000 claims description 8
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- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 5
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
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- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 2
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- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
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- 244000246386 Mentha pulegium Species 0.000 description 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 244000223014 Syzygium aromaticum Species 0.000 description 1
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- 235000021420 balsamic vinegar Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000005978 brain dysfunction Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
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- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
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- 235000012045 salad Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- mayonnaise uses “yolk or whole egg in semi-solid dressings and essential ingredients (oil and vinegar), egg yolk, egg white, protein hydrolysate, salt, sugar ”, which means that no ingredients other than spices, seasonings (amino acids, etc.) and acidulants are used.” Mayonnaise is often used because it does not feel oily due to the effects of eggs and vinegar. However, people who are on a diet and lifestyle-related diseases should be improved because they contain a lot of edible oils and high levels of calories because they contain unsaturated fatty acids and acids, and because they contain high amounts of egg yolk. It seems that it is recommended to refrain from taking as human food. In addition, it has been pointed out that antigens (allergens) contained in egg white may cause egg allergy and cause atopic dermatitis.
- allergens allergens
- soymilk or soy protein is prepared in a method for manufacturing a mayonnaise type seasoning, and the soymilk is concentrated to a solid content of 15 to 25%, or the soy protein (soybean flour) ) Is dispersed in water to a solid content of 15 to 25%, the concentrated soy milk is homogenized, and 0.4 to 1.8 parts by mass of acetic acid is added to 70 parts by mass of the concentrated and homogenized soy milk.
- 1 to 20 parts by weight of edible oil and fat, 1 to 3 parts by weight of edible sugar, 1.5 to 5 parts by weight of salt and 0.5 to 3 parts by weight of spice, and the whole Are uniformly mixed.
- Patent Document 2 includes a first food ingredient that is formed from full-fat soy flour and water as raw materials, an edible vegetable oil and fat, vinegar or citrus fruit juice, salt, and at least one of sugars and spices.
- a dressing characterized in that it contains and is emulsified is described.
- Patent Document 3 a vegetable paste containing onions, carrots, salt, and spices, vinegar, vegetable edible oil and fat, and a liquid obtained by pressing soybeans at a temperature of 60 degrees or less were obtained by drying.
- a soy lecithin dressing characterized in that it contains 20-30% by weight of powdered or granular soy lecithin is described.
- Patent Document 4 is eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA), which is said to be effective for these diseases in order to alleviate symptoms and prevent progression of patients with brain dysfunction.
- EPA eicosapentaenoic acid
- DHA docosahexaenoic acid
- This is a technique for incorporating “fish oil” into daily foods.
- oil components containing at least one kind of EPA 15 ⁇ 10 wt%, DHA 15 ⁇ 10 wt%, ⁇ -linolenic acid 20 ⁇ 15 wt%” is 40 ⁇ 35 wt% a.
- EPA and DHA are necessarily blended so that either one or both are included in the fats and oils to be used. Based on this blending ratio, it describes the blending ratio and manufacturing method of other materials to produce functional foods that enhance the storage stability of so-called “fish oil”, alleviate unpleasant odors, and satisfy the palatability as food materials. Has been.
- the invention according to Patent Document 4 is “a technique for improving storage stability, quality stability, and palatability of fish oil in order to improve brain function impairment and prevent progression”.
- Patent Document 4 it is disclosed that egg white albumin is used as a protein, but at the same time, it is disclosed that soybean lecithin and egg yolk lecithin are used as lecithin components, and egg yolk may be used. Therefore, it is not an invention intended to use only egg white without using egg yolk.
- the invention described in Patent Document 4 is intended to cover most of the oil and fat components with fish oil.
- the object of the present invention is to provide a mayonnaise-style dressing that can be enjoyed by easily ingesting the health benefits of egg white among egg ingredients during daily meals.
- the first configuration of the present invention comprises 100 parts by weight of non-heated egg white, 5-50 parts by weight of soybean lecithin, 5-50 parts by weight of vinegar, and 150-300 parts by weight of edible oil.
- soy lecithin is less than 5 parts by weight of egg white, it remains in an emulsified liquid state with a viscosity of about 5000 cP to 30000 cP regardless of any blending ratio of other materials and device design.
- the amount is more than 50 parts by mass, a semi-solid product is obtained, but the viscosity is higher and the taste is remarkably deteriorated.
- soybean lecithin 5 to 50 parts by mass of soybean lecithin is suitable.
- vinegar is less than 5 parts by weight of egg white
- a semi-solid product is obtained, but the taste is remarkably inferior.
- the amount is more than 50 parts by mass, the product remains in an emulsified liquid state. If the edible oil is less than 150 parts by weight of egg white, the product remains in an emulsified liquid state. Further, when the amount is more than 300 parts by mass, the product remains in an emulsified liquid state. In the case of 150 to 300 parts by mass, it is semi-solid.
- the dressing of the present invention is an emulsified dressing obtained by adding soy lecithin to egg white, adding vinegar and cooking oil to the egg white, and stirring, that is, mayonnaise-style dressing.
- Egg white contains not only essential amino acids with an amino acid score of 100% for humans, but also components having various antibacterial actions.
- Soy lecithin is mixed with the amount of egg white used before production, and the degree of emulsification of the finished product is superior.
- the degree of emulsification is an expression in the sense that the viscosity of the finished product is high.
- a viscosity of about 5000 cP to 30000 cP is made into an emulsified liquid state, and a product having a viscosity of about 30000 cP to 50000 cP is made semi-solid.
- soybean lecithin tends to harden into a semi-solid state of about 30000 cP to 50000 cP when added to egg white.
- the product emulsified to the “semi-solid state” is not separated even at room temperature, at a temperature of 10 ° C. or less, at a low temperature of 3 ° C. or more, and for a storage period of about 2 weeks.
- the degree of emulsification is excellent by cooling the mixture of soybean lecithin and egg white and the cooking oil and vinegar to be used at 10 ° C. or lower and 0 ° C. or higher.
- Comparative Example All ingredients in the same amount as described above are adjusted to a temperature of about 25 ° C., vinegar is mixed with the mixture of egg white and soybean lecithin, and stirring is started. Add cooking oil to this little by little. The speed to be added was set to the same level as in the previous example. As a result, the material remains in an emulsified liquid state and is separated in several hours even at room temperature and a low temperature of 10 ° C. or lower. Thus, it was found that the material adjustment temperature and the processing temperature are preferably about 10 ° C.
Abstract
Description
この発明の組成物について特に使用する油脂の記述に、「EPA15±10重量%、DHA15±10重量%、α-リノレン酸20±15重量%を少なくとも1種類以上含む油脂成分40±35重量%」とある。
この特許文献4に係る発明は、「脳機能障害の改善や進行阻止のために、魚油の保存性や品質安定性、嗜好性を向上させる技術」である。
大豆レシチンが卵白の5質量部未満の場合、他の材料のいかなる配合比率、作業工程の工夫にかかわらず、5000cP~30000cP程度の粘度の乳化液状の状態にとどまる。また、50質量部より多い場合、半固形状の製品は得られるものの、粘度がまさり、その食味は著しく劣る。このため、大豆レシチンは5~50質量部が適している。
食酢が卵白の5質量部未満の場合、半固形状の製品は得られるものの、食味が著しく劣る。また、50質量部より多い場合、製品は乳化液状の状態にとどまる。
食用油が卵白の150質量部未満の場合、製品は乳化液状の状態にとどまる。また、300質量部より多い場合も、製品は乳化液状の状態にとどまる。150~300質量部の場合には、半固形状となる。
これにより、色々な風味のドレッシングを作ることができる。
本発明の第4の構成は、第3の構成の(1)の工程において、各材料を10℃以下、0℃以上の温度に調節し、その温度環境の下で前記(2)~(4)の工程を実施することを特徴とするドレッシングの製造方法である。この温度で材料を調整、撹拌することにより、マヨネーズに近い乳化を実現することができる。
この温度が10℃を超える場合、乳化が液状にとどまり、半固形状になりにくい。
卵白には、人間にとってのアミノ酸スコア100%の必須アミノ酸が含まれているのみならず、様々な抗菌作用を持つ成分が含まれている。
これは、卵の殻から進入してくる様々な細菌・バクテリアなどの微生物から卵黄の胚部分を守るために卵白に含有されている成分であるが、リゾチームという外敵である微生物を溶かす「溶菌作用」と呼ばれる性質をもった酵素(風邪薬の原材料としても卵白は使用されている)、また外敵である微生物の持っているタンパク質分解酵素の作用を阻害するオボムコイドやオボインヒビター、鉄(Fe)と結合して外敵の微生物の生育を阻害するコンアルブミンといったさまざまに微生物に対抗するためのタンパク質が備わっている。
これら、人間にとって100%のバランス比率で、すべてのアミノ酸が含有されていることと、卵白由来の抗菌成分が含まれていることで、卵アレルギーの原因食材ではあるものの、通常の健康体の人には摂取するメリットが非常に大きい食品である。
その卵白の栄養素や酵素を加熱で破壊することなく、ドレッシングとして摂取することができる技術は、健康に寄与する側面が非常に大きい。
その利点としては、たしかに卵白はアレルギーを有する人が存在することも事実であるが、前述のとおり、栄養的に非常に優れた必須アミノ酸スコアが100%のタンパク質を有する食品でもある。
大豆レシチンは、製造前、使用量の卵白に混ぜることによって、出来上がりの製品の乳化の度合いが優る。
乳化の度合いとは、出来上がりの製品の粘度が高いという意味合いでの表現である。
この場合、当発明の製品の品質基準として、5000cP~30000cP程度の粘度の場合を乳化液状の状態とし、30000cP~50000cP程度の粘度のものを半固形状とする。
上記のように大豆レシチンは卵白に加えることによって30000cP~50000cP程度の半固形状に固まりやすい。
また、この「半固形状」にまで乳化した製品は、常温でも10℃以下、3℃以上の低温でも2週間程度の保管期間であれば分離することがない。
また、製造にあたり上記の大豆レシチンと卵白を混ぜたものと、使用する食油、食酢を10℃以下、0℃以上に冷やすことにより、乳化の度合いは優る。
前記の量の材料をすべて約10℃まで冷却し、卵白と大豆レシチンを混合したものに食酢を混ぜ撹拌をはじめる。これに少しずつ食油を加えていく。
この加えていく速度は、全量の1%にあたる食油を3~5秒ごとに材料に混ぜていく程度の速度が望ましい。
この結果、材料は半固形状にまで乳化が進み、口当たりもまろやかになり、酸味が緩和され食味が増す。
前記と同じ量の、すべての材料をおよそ25℃の温度に調節し、卵白と大豆レシチンを混合したものに食酢を混ぜ撹拌をはじめる。これに少しずつ食油を加えていく。
この加えていく速度は、前記の実施例と同じ程度の速度とした。
この結果、材料は乳化液状の状態にとどまり、常温、10℃以下の低温でも数時間で分離してしまう。
これにより、材料の調整温度、加工温度が約10℃が好ましいことが判明した。
Claims (4)
- 非加熱の卵白100質量部と、大豆レシチン5~50質量部と、食酢5~50質量部と、食用油150~300質量部とが乳化状態に混合されているドレッシング。
- さらに、適量の添加物が加えられている請求項1記載のドレッシング。
- (1)非加熱の卵白100質量部と、大豆レシチン5~50質量部と、食酢5~50質量部と、食用油150~300質量部とを準備する工程、
(2)前記卵白に前記大豆レシチンを加え、混合することによって30000cP~50000cP程度の半固形状に固まらせる工程、
(3)(2)の材料に食酢を混ぜて撹拌をする工程、
(4)(3)の材料に食油を徐々に加えながら撹拌する工程、
を含むことを特徴とするドレッシングの製造方法。 - 請求項3の(1)の工程において、各材料を10℃以下、0℃以上の温度に調節し、その温度環境の下で前記(2)~(4)の工程を実施することを特徴とするドレッシングの製造方法。
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AU2010246444A AU2010246444A1 (en) | 2010-01-25 | 2010-02-01 | Dressing and method for producing the same |
SG2012050969A SG182456A1 (en) | 2010-01-25 | 2010-02-01 | Dressing and method for producing the same |
US13/391,692 US20120148723A1 (en) | 2010-01-25 | 2010-02-01 | Dressing and method for producing the same |
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JP2010013444A JP5700391B2 (ja) | 2010-01-25 | 2010-01-25 | ドレッシングの製造方法 |
JP2010-013444 | 2010-06-01 |
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JP (1) | JP5700391B2 (ja) |
AU (1) | AU2010246444A1 (ja) |
SG (1) | SG182456A1 (ja) |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0731415A (ja) * | 1993-07-15 | 1995-02-03 | Kao Corp | マヨネーズ様食品 |
JPH0739341A (ja) * | 1993-07-29 | 1995-02-10 | Kao Corp | マヨネーズ様食品 |
JPH0775522A (ja) * | 1993-07-15 | 1995-03-20 | Kao Corp | 乳化型ドレッシングの製造方法 |
JPH09308457A (ja) * | 1996-05-24 | 1997-12-02 | Asahi Denka Kogyo Kk | 酸性水中油型乳化食品 |
-
2010
- 2010-01-25 JP JP2010013444A patent/JP5700391B2/ja not_active Expired - Fee Related
- 2010-02-01 SG SG2012050969A patent/SG182456A1/en unknown
- 2010-02-01 US US13/391,692 patent/US20120148723A1/en not_active Abandoned
- 2010-02-01 AU AU2010246444A patent/AU2010246444A1/en not_active Abandoned
- 2010-02-01 WO PCT/JP2010/051357 patent/WO2011089732A1/ja active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0731415A (ja) * | 1993-07-15 | 1995-02-03 | Kao Corp | マヨネーズ様食品 |
JPH0775522A (ja) * | 1993-07-15 | 1995-03-20 | Kao Corp | 乳化型ドレッシングの製造方法 |
JPH0739341A (ja) * | 1993-07-29 | 1995-02-10 | Kao Corp | マヨネーズ様食品 |
JPH09308457A (ja) * | 1996-05-24 | 1997-12-02 | Asahi Denka Kogyo Kk | 酸性水中油型乳化食品 |
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AU2010246444A1 (en) | 2011-10-13 |
AU2010246444A2 (en) | 2011-11-10 |
SG182456A1 (en) | 2012-08-30 |
JP2011147420A (ja) | 2011-08-04 |
JP5700391B2 (ja) | 2015-04-15 |
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