WO2022157960A1 - マヨネーズ風ドレッシング - Google Patents
マヨネーズ風ドレッシング Download PDFInfo
- Publication number
- WO2022157960A1 WO2022157960A1 PCT/JP2021/002387 JP2021002387W WO2022157960A1 WO 2022157960 A1 WO2022157960 A1 WO 2022157960A1 JP 2021002387 W JP2021002387 W JP 2021002387W WO 2022157960 A1 WO2022157960 A1 WO 2022157960A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil
- mayonnaise
- dressing
- water
- cyclodextrin
- Prior art date
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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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
Definitions
- the present invention relates to a mayonnaise-like dressing containing water, oil, cyclodextrin, a water-soluble gelling agent, and an emulsifier.
- Mayonnaise is a semi-solid dressing made mainly from oils, eggs, vinegar, etc., and has gained popularity as a seasoning for various dishes, including salads.
- Patent Document 1 discloses a mayonnaise-like food in which a film (raw yuba) scooped up from the surface of heated soy milk is used instead of egg yolk.
- Patent Document 2 discloses a mayonnaise-like seasoning containing organic acids, skimmed milk powder, xanthan gum, and microcrystalline cellulose.
- Patent Document 3 discloses a mayonnaise-like seasoning that does not contain refined fats and oils and egg yolk, and is characterized by containing fermented soymilk and an aqueous seasoning liquid as main ingredients, and adding starch and agar to impart viscosity to them. ing.
- Patent Document 4 discloses a mayonnaise-type seasoning that does not use egg yolk and instead uses soy milk.
- Patent Document 5 discloses an acidic oil-in-water emulsified food with a viscosity such as a mayonnaise type containing octenylsuccinic acid-treated starch and using no or reduced egg yolk as an emulsifier.
- Patent Document 6 discloses an emulsified food that does not contain egg yolk and exhibits a mayonnaise-like taste that contains lysophospholipid, soybean components, and starch.
- Patent Document 7 discloses a mayonnaise flavor that replaces the emulsifying effect with the use of food raw materials having a thickening effect such as cloud ear mushroom, konnyaku powder, agar, gelatin, arrowroot, etc., without using chicken eggs or other eggs. Food is disclosed.
- Patent Document 8 discloses a low-fat mayonnaise composition characterized by containing cellulose ether and isolated soy protein, skimmed milk powder or starch without using eggs.
- conventional egg-free mayonnaise-style dressings may use other proteins (e.g., soy protein, etc.) instead of eggs, which could induce other allergies.
- proteins e.g., soy protein, etc.
- the physical properties brought about by proteins, starches, etc. used instead of eggs were sometimes different from those of mayonnaise.
- An object of the present invention is to provide a mayonnaise-like dressing that does not substantially contain proteins such as eggs and has physical properties comparable to mayonnaise.
- the emulsified composition obtained by blending water, fats and oils, cyclodextrin, a water-soluble gelling agent and an emulsifier in a predetermined order can contain proteins such as eggs. It has been found that physical properties comparable to mayonnaise can be achieved without substantially containing it.
- the mayonnaise-like dressing of [1] which is substantially protein-free.
- Fats and oils are canola oil, rapeseed white oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower Oil, coconut oil (e.g.
- a method for producing a mayonnaise-like dressing including the following steps (1) and (2): (1) mixing water, oil, cyclodextrin, and a water-soluble gelling agent; (2) A step of adding an emulsifier to the mixture obtained in step (1) and further mixing.
- a mayonnaise-like dressing that does not substantially contain proteins such as eggs and has physical properties comparable to mayonnaise.
- the present invention relates to a mayonnaise-like dressing containing water, oil, cyclodextrin, a water-soluble gelling agent, and an emulsifier.
- the term “mayonnaise-style dressing” refers to a semi-solid material that, unlike mayonnaise, does not contain egg yolks or whole eggs, but has physical properties equivalent to or similar to mayonnaise, which is obtained by emulsifying oils and fats into an oil-in-water type. means dressing dressing.
- “Physical properties” include texture, glossiness, adhesiveness, etc., and these physical properties can be measured by the methods described in Examples below.
- fat and oil means animal and vegetable fats and oils (sometimes referred to as edible oils) for human consumption, and such fats and oils have a solid fat content (SFC) of 0% ⁇ 35%, preferably 0% to 30%, more preferably 0% to 25%.
- SFC solid fat content
- the fat or oil preferably has an SFC at 20° C. of 0% to 25%, preferably 0% to 20%, more preferably 0% to 15%.
- fats and oils examples include canola oil, rapeseed white oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, Perilla oil, perilla oil, sunflower oil, palm oil (e.g. palm oil, coconut oil), tea oil avocado oil, kukui nut oil, grapeseed oil, cocoa butter, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil , macadamia nut oil, rosehip oil, grape oil and the like (but not limited to these), preferably those commonly used as raw materials for mayonnaise.
- canola oil rapeseed white oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, Perilla oil, perilla oil, sunflower oil, palm oil (e.g
- edible animal fats and oils do not contain allergens (for example, one or more substances selected from 7 specified raw materials and 21 items corresponding to specified raw materials) or are removed. Any one of the fats and oils may be used alone, or different fats and oils may be used in combination.
- the mayonnaise-like dressing of the present invention can contain any amount of oil, and the content can be appropriately selected based on the amount generally used in mayonnaise.
- mayonnaise-like dressings may contain oils in an amount of 10% by weight or more, such as 20% by weight or more, 30% by weight or more, preferably 40% by weight, more preferably 50% by weight.
- the upper limit of the amount of fat to be included is not particularly limited, but it can be included in an amount of 80% by weight or less, preferably 70% by weight or less, and more preferably 60% by weight or less.
- the range of fat content in the mayonnaise-like dressing of the present invention can be expressed using two numerical values respectively selected from the upper and lower numerical values.
- the mayonnaise-like dressing of the present invention contains oils and fats in an amount appropriately selected from the range of 10% to 80% by weight, preferably 40% to 70% by weight, more preferably 50% to 60% by weight. can be included.
- Cyclodextrin means a cyclic non-reducing malto-oligosaccharide whose constituent unit is glucose, and includes ⁇ -cyclodextrin with 6 glucose units, ⁇ -cyclodextrin with 7 units, and ⁇ -cyclodextrin with 8 units.
- ⁇ -, ⁇ -, and ⁇ -cyclodextrins, and any combination thereof, can be used in the present invention.
- Preferably ⁇ -cyclodextrin is used.
- ⁇ -Cyclodextrin is highly soluble in water, and mayonnaise-like dressings with less roughness can be obtained.
- cyclodextrin can be included together with other constituents in an amount capable of imparting physical properties equivalent to or similar to mayonnaise.
- cyclodextrin is included in the mayonnaise-like dressing of the present invention in an amount of 0.1% by weight or more, preferably 0.5% by weight or more, such as 1% by weight or more, more preferably 1.5% by weight or more. be able to.
- the upper limit of the amount of cyclodextrin to be included is 5% by weight or less, such as 4.5% by weight or less, 4% by weight or less, 3.5% by weight or less, preferably 3% by weight or less, more preferably 2.5% by weight or less.
- cyclodextrin content in the mayonnaise-like dressing of the present invention can be expressed using two numerical values respectively selected from the upper and lower numerical values.
- the mayonnaise-like dressing of the present invention contains 0.1% to 5%, preferably 0.5% to 3%, more preferably 1.5% to 2.5% by weight of cyclodextrin. can be included in an amount appropriately selected from the range of
- the "water-soluble gelling agent” generally means a substance that dissolves in water and imparts viscosity (sometimes called a thickener, thickening stabilizer, thickening agent, etc.).
- thickening polysaccharides can be used, for example, carboxymethylcellulose, glucomannan, tamarind gum, xanthan gum, iota carrageenan, locust bean gum, lambda carrageenan, kappa carrageenan, gellan gum, and sodium alginate. , guar gum and the like. Any one of the water-soluble gelling agents may be used alone, or different water-soluble gelling agents may be used in combination.
- the water-soluble gelling agent is carboxymethylcellulose, glucomannan, tamarind gum, xanthan gum, iota carrageenan, locust bean gum, lambda carrageenan, kappa carrageenan, gellan gum, sodium alginate, and even more preferably water-soluble gelling agents.
- particularly preferred water-soluble gelling agents are carboxymethylcellulose, glucomannan, tamarind gum and xanthan gum.
- the water-soluble gelling agent can be included in an amount capable of imparting physical properties equivalent or similar to those of mayonnaise together with other constituents. 0.01 wt% or more, such as 0.02 wt% or more, 0.03 wt% or more, 0.04 wt% or more, preferably 0.05 wt% or more. can.
- the upper limit of the amount of the water-soluble gelling agent to be included is 5% by weight or less, such as 4% by weight or less, 3% by weight or less, preferably 2% by weight or less, more preferably 1% by weight or less, such as 0.8% by weight. 0.6% by weight or less, more preferably 0.4% by weight or less.
- the range of the content of the water-soluble gelling agent in the mayonnaise-like dressing of the present invention can be expressed using two numerical values respectively selected from the upper and lower numerical values.
- the mayonnaise-like dressing of the present invention contains 0.01% to 5% by weight, preferably 0.01% to 2% by weight, more preferably 0.05% to 0.05% by weight of a water-soluble gelling agent. It can be contained in an amount appropriately selected from the range of 4% by weight.
- the water-soluble gelling agent is used in an amount smaller than the amount generally used for the purpose of gelling an aqueous solution, preferably in an amount that does not gel the aqueous solution.
- emulsifier those commonly used in food and drink can be used.
- the HLB value of the emulsifier is not particularly limited, but those with an HLB value of about 3 to 16 can be preferably used.
- Emulsifiers that can be used in the present invention include sucrose esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin, and one or more selected from these can be used. Lecithin is particularly preferred. "Lecithin” is a type of glycerophospholipid, and in the present invention, those commonly used in food and drink can be used.
- Lecithins that can be used in the present invention include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, maize lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, linseed lecithin, egg yolk lecithin, and their Examples include, but are not limited to, enzymatically decomposed lecithin and hydrogenated lecithin. Either lecithin may be used alone, or different lecithins may be used in combination.
- the emulsifier can be included in an amount capable of imparting physical properties equivalent to or similar to mayonnaise along with other constituents. , in an amount of 0.01 wt% or more, preferably 0.05 wt% or more, more preferably 0.1 wt% or more.
- the upper limit of the amount of emulsifier to be included can be 3% by weight or less, preferably 2% by weight or less, more preferably 1% by weight or less, for example 0.5% by weight or less.
- the range of emulsifier content in the mayonnaise-like dressing of the present invention can be expressed using two numerical values respectively selected from the upper and lower numerical values.
- the mayonnaise-like dressing of the present invention contains an emulsifier in the range of 0.01% to 3% by weight, preferably 0.05% to 2% by weight, more preferably 0.1% to 1% by weight. It can be included in an appropriately selected amount.
- the mayonnaise-like dressing of the present invention further contains water.
- Water can be included in any amount, for example, water can be included in the mayonnaise-like dressing in an amount of 8% by weight or more, preferably 9% by weight or more, more preferably 10% by weight or more.
- the upper limit of the amount of water to be included is not particularly limited, but for example, 85% by weight or less, preferably 50% by weight or less, more preferably 40% by weight or less, for example, 30% by weight or less, 20% by weight or less, 15% by weight or less , can be
- the range of water content in the mayonnaise-like dressing of the present invention can be expressed using two numbers respectively selected from the upper and lower limits.
- the water content in the mayonnaise-like dressing of the present invention can be appropriately selected from the range of 8% to 85% by weight, preferably 9% to 50% by weight, more preferably 10% to 40% by weight. can.
- the mayonnaise-like dressing of the present invention can be substantially protein-free. Proteins are generally composed of hydrophobic amino acid residues and hydrophilic amino acid residues, and have emulsifying properties due to their amphipathic properties. Therefore, protein functions as an emulsifier in many emulsified foods. In mayonnaise, proteins contained in egg yolks or whole eggs contained as raw materials fulfill this function. On the other hand, in the present invention, fats and oils, cyclodextrins, water-soluble gelling agents, and emulsifiers are sequentially mixed in the presence of water as described later to form a complex, which provides excellent emulsion stability. Therefore, it is not necessary to use a protein that functions as an emulsifier.
- substantially free of protein means that the mayonnaise-style dressing of the present invention does not contain protein in a manner that exhibits an emulsifying effect, and is intended to contain no protein. not something to do.
- the protein content derived from specific raw materials is less than 10 ⁇ g, and more preferably, in the mayonnaise-style dressing of the present invention, including eggs and milk It means that it does not contain any protein that is an allergenic substance (for example, one or more substances selected from 7 specified raw materials and 21 items corresponding to specified raw materials).
- preservatives in addition to the above ingredients, if necessary, preservatives, preservatives, antioxidants, coloring agents, solvents, solubilizers, which are commonly used in the production of food and drink.
- Other ingredients such as tonicity agents, flavoring agents, pH adjusters, fragrances, sweeteners, taste components, acidifiers, etc. can be added.
- the amount of these other ingredients to be blended can be appropriately selected within a range that does not interfere with physical properties equivalent to or similar to mayonnaise, which is desired in the present invention.
- the mayonnaise-like dressing of the present invention has physical properties equivalent to or similar to mayonnaise, has a glossiness of 30% or more in a known glossiness measurement method, and has a maximum load of 0.5% in a known adhesion measurement method. 35 N or more and 1.0 N or less, adhesion of 400 J/m 3 or more and 1000 J/m 3 or less.
- the mayonnaise-like dressing of the present invention is prepared by mixing and stirring water, oil, cyclodextrin, and a water-soluble gelling agent (step (1)), then adding an emulsifier to the resulting mixture and further mixing and stirring. (Step (2)).
- water, oil, cyclodextrin, and water-soluble gelling agent components may be mixed and stirred together, or each component may be added separately or in any combination in order ( Any order) may be mixed and stirred.
- all or any combination of the above-mentioned other components can be appropriately added, mixed, and stirred.
- Physical properties equivalent to or similar to mayonnaise can be achieved by subsequently adding an emulsifier to the mixture of water, fat, cyclodextrin, and water-soluble gelling agent obtained in step (1).
- the resulting mayonnaise-like dressing can be provided after being filled and sealed in an appropriate container and subjected to heat sterilization or the like.
- kits include fats, cyclodextrins, water-soluble gelling agents and emulsifiers, and other ingredients, optionally in addition to water, either individually in separate containers or in any combination.
- fats, cyclodextrins, and water-soluble gelling agents can be contained in a first container, and emulsifiers can be contained in a second container.
- Other ingredients may be contained in the first container, may be contained in the second container, or may be contained in the first container and the second container respectively.
- Fats and oils, cyclodextrins, water-soluble gelling agents, emulsifiers, and other components contained in the kit may be in the form of solids such as powders and granules (if necessary, excipients (dextrin, etc.) etc.), or may be in the form of a liquid such as an aqueous solution or a dispersion.
- each component is subjected to heat sterilization or the like before being housed in a container or after being housed in a container, and can be used as a component of a kit.
- the kit can be used in accordance with the above method for producing a mayonnaise-like dressing of the present invention, and a container such as a bowl is filled with water (if any component of the kit is in liquid form, the water contained therein is used). ), fats and oils, cyclodextrin, and water-soluble gelling agent, and if necessary, add other ingredients, mix and stir using a mixer or blender (step (1)), and then obtain
- the mayonnaise-like dressing of the present invention can be obtained by adding an emulsifier and, if necessary, other ingredients to the obtained mixture and similarly mixing and stirring (step (2)).
- the measured maximum load [N] was evaluated according to the following criteria based on the value of mayonnaise. ⁇ : 0.35 N or more, 1.0 N or less ⁇ : Less than 0.35 N or more than 1.0 N
- the measured adhesiveness [J/m 3 ] was evaluated based on the value of mayonnaise according to the following criteria. . ⁇ : 400 J/m 3 or more, 1000 J/m 3 or less ⁇ : Less than 400 J/m 3 or more than 1.0 [N]
- Example 1 and Comparative Examples 1 to 5 were stored at 4° C. for 7 days or at 50° C. for 7 days, no oil separation (emulsification failure) was observed in any of the compositions. On the other hand, in Comparative Example 6, clear oil separation was observed after storage at 50°C for 7 days. Comparative Example 6 had poor storage stability, so no other evaluation was performed. Evaluation results for Example 1 and Comparative Examples 1 to 5 are shown below.
- step (1) water, oil, cyclodextrin, and a water-soluble gelling agent are mixed, and then in step (2), lecithin is added to the mixture of step (1) and further mixed. It was confirmed that only the composition of Example 1 exhibited values equivalent to those of mayonnaise in all evaluation items.
- Comparative Example 1 has the same component composition as Example 1, but when all the components were mixed in one step, unlike Example 1, it showed values different from those of mayonnaise in all evaluation items. .
- step (1) water, oil, cyclodextrin, and water-soluble gelling agent are mixed, and then in step (2), lecithin is added to the mixture of step (1) and further mixed. It was found that the composition obtained by the method can obtain physical properties equivalent to those of mayonnaise and can be used as a substitute for mayonnaise.
- Example 3 Preparation and evaluation of mayonnaise-style dressing
- crude lecithin (HLB3-4) is added to the same amount of sucrose stearic acid ester (HLB7, HLB11, or HLB16).
- the mayonnaise-like dressings of Examples 2, 3 and 4 were prepared in the same manner except that they were changed.
- the preparation was performed by mixing in two steps of step (1) and step (2).
- the resulting mayonnaise-like dressing was subjected to sensory evaluation, glossiness evaluation, and adhesion evaluation as described above.
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Abstract
Description
[1] 水、油脂、サイクロデキストリン、水溶性ゲル化剤、及び乳化剤を含むマヨネーズ風ドレッシング。
[2] タンパク質を実質的に含まない、[1]のマヨネーズ風ドレッシング。
[3] 油脂がキャノーラ油、菜種白絞油、大豆油、コーン油、綿実油、落花生油、ゴマ油、米油、米糠油、ツバキ油、ベニバナ油、オリーブ油、アマニ油、シソ油、エゴマ油、ヒマワリ油、ヤシ油(例えば、パーム油、ココナッツ油)、茶油、アボガド油、ククイナッツ油、グレープシード油、ココアバター、小麦胚芽油、アーモンド油、月見草油、ひまし油、ヘーゼルナッツ油、マカダミアナッツ油、ローズヒップ油、ブドウ油からなる群から選択される一又は複数である、[1]又は[2]のマヨネーズ風ドレッシング。
[4] サイクロデキストリンがα-サイクロデキストリンである、[1]~[3]のいずれかのマヨネーズ風ドレッシング。
[5] 水溶性ゲル化剤がカルボキシメチルセルロース、グルコマンナン、タマリンドガム、キサンタンガム、ιカラギーナン、ローカストビーンガム、λカラギーナン、κカラギーナン、ジェランガム、アルギン酸塩、グアーガムからなる群から選択される一又は複数である、[1]~[4]のいずれかのマヨネーズ風ドレッシング。
[6] 乳化剤がショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル及びレシチンからなる群から選択される一又は複数である、[1]~[5]のいずれかのマヨネーズ風ドレッシング。
[7] 乳化剤のHLB値が3~16である、[6]のマヨネーズ風ドレッシング。
[8] 以下の(1)及び(2)の工程を含む、マヨネーズ風ドレッシングの製造方法:
(1)水、油脂、サイクロデキストリン、及び水溶性ゲル化剤を混合する工程、
(2)工程(1)で得られた混合物に乳化剤を加えてさらに混合する工程。
[9] [8]の方法で製造されたマヨネーズ風ドレッシング。
[10] 油脂、サイクロデキストリン、水溶性ゲル化剤、及び乳化剤を含む、マヨネーズ風ドレッシングを製造するためのキット。
本明細書で引用した全ての刊行物、特許および特許出願をそのまま参考として本明細書にとりいれるものとする。
以下、本発明を実施例により、更に詳しく説明するが、本発明はこれらの実施例に限定されるものではない。
(1)マヨネーズ風ドレッシングの作製
以下の組成にしたがって、実施例1及び比較例1-4,6のマヨネーズ風ドレッシングを作製した。比較例5として、市販のマヨネーズを用いた。各成分は2工程、又は1工程で混合し、2工程で混合する場合、まず工程(1)で示される成分を混合した後、工程(2)で示される成分を工程(1)で得られた混合物に加えて混合した。各成分の混合は、ハンドブレンダーを用いて20,000rpmにて10分間攪拌して行った。なお、以下、表中の各成分の量は重量比にて示される。
パネラー10名が、4℃にて7日間、又は50℃にて7日間保存した各組成物3gを食し、その風味について以下の基準で評価した。各組成物を食す前に、うがいを行い、事前に食した組成物の影響が残らないようにした。
〇:風味面、物性面(食感)ともマヨネーズとして認識できるもの
×:物性面(食感)、風味面いずれかの面でマヨネーズと認識できないもの
各組成物の光沢度は日本工業規格JIS Z 8741-1997.鏡面光沢度-測定方法に基づいて、デジタル光沢計GM-026(日本ソナテスト株式会社)を利用して行い、直径4cm、深さ5mmの円筒形の容器に組成物を敷き詰め、表面の凹凸を平らにした後、デジタル光沢計の入射角60°にて測定した。各測定時に、都度校正作業を行い、98.3になることを確認した。測定された光沢度(%)について、マヨネーズの値に基づいて以下の基準で評価した。
〇:30%以上
×:30%未満
各組成物の接着性について、最大荷重[N]及び付着性[J/m3]を、食品物性試験機(クリープメータ:REONER II CREEP METER RE2-33005B(株式会社山電))を製造元の指示書に従って使用し、以下の条件で測定した。
〇:0.35N以上、1.0N以下
×:0.35N未満、又は1.0N超
また、測定された付着性[J/m3]について、マヨネーズの値に基づいて以下の基準で評価した。
〇:400J/m3以上、1000J/m3以下
×:400J/m3未満、又は1.0[N]超
実施例1及び比較例1-5を、4℃にて7日間、又は50℃にて7日間保存したところ、いずれの組成物についても油分離(乳化破壊)は認められなかった。一方、比較例6については、50℃にて7日間の保存により、明らかな油分離が認められた。比較例6は、保存安定性が乏しかったことから、他の評価は行わなかった。
実施例1及び比較例1-5について、各評価結果を以下に示す。
(1)マヨネーズ風ドレッシングの作製及び評価
上述の実施例1の組成において、クルードレシチン(HLB3~4)を同量のショ糖ステアリン酸脂肪酸エステル(HLB7、HLB11、又はHLB16)に代えた以外は同様にして、実施例2,3及び4のマヨネーズ風ドレッシングを作製した。作製は実施例1と同じく、工程(1)と工程(2)の2工程で混合して行った。
得られたマヨネーズ風ドレッシングについて、上述のとおり官能評価、光沢度の評価、及び接着性の評価を行った。
実施例2,3及び4を、4℃にて7日間、又は50℃にて7日間保存したところ、いずれの組成物についても油分離(乳化破壊)は認められなかった。また、いずれの組成物についても、全ての評価項目においてマヨネーズと同等の値を示すことが確認された。各評価結果を以下に示す。
Claims (10)
- 水、油脂、サイクロデキストリン、水溶性ゲル化剤、及び乳化剤を含むマヨネーズ風ドレッシング。
- タンパク質を実質的に含まない、請求項1に記載のマヨネーズ風ドレッシング。
- 油脂がキャノーラ油、菜種白絞油、大豆油、コーン油、綿実油、落花生油、ゴマ油、米油、米糠油、ツバキ油、ベニバナ油、オリーブ油、アマニ油、シソ油、エゴマ油、ヒマワリ油、ヤシ油、パーム油、ココナッツ油、茶油、アボガド油、ククイナッツ油、グレープシード油、ココアバター、小麦胚芽油、アーモンド油、月見草油、ひまし油、ヘーゼルナッツ油、マカダミアナッツ油、ローズヒップ油、ブドウ油からなる群から選択される一又は複数である、請求項1又は2に記載のマヨネーズ風ドレッシング。
- サイクロデキストリンがα-サイクロデキストリンである、請求項1~3のいずれか一項に記載のマヨネーズ風ドレッシング。
- 水溶性ゲル化剤がカルボキシメチルセルロース、グルコマンナン、タマリンドガム、キサンタンガム、ιカラギーナン、ローカストビーンガム、λカラギーナン、κカラギーナン、ジェランガム、アルギン酸塩、グアーガムからなる群から選択される一又は複数である、請求項1~4のいずれか一項に記載のマヨネーズ風ドレッシング。
- 乳化剤がショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル及びレシチンからなる群から選択される一又は複数である、請求項1~5のいずれか一項に記載のマヨネーズ風ドレッシング。
- 乳化剤のHLB値が3~16である、請求項6に記載のマヨネーズ風ドレッシング。
- 以下の(1)及び(2)の工程を含む、マヨネーズ風ドレッシングの製造方法:
(1)水、油脂、サイクロデキストリン、及び水溶性ゲル化剤を混合する工程、
(2)工程(1)で得られた混合物に乳化剤を加えてさらに混合する工程。 - 請求項8に記載の方法で製造されたマヨネーズ風ドレッシング。
- 油脂、サイクロデキストリン、水溶性ゲル化剤、及び乳化剤を含む、マヨネーズ風ドレッシングを製造するためのキット。
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US18/273,894 US20240074476A1 (en) | 2021-01-25 | 2021-01-25 | Mayonnaise-style dressing |
EP21921068.9A EP4282279A4 (en) | 2021-01-25 | 2021-01-25 | MAYONNAISE TYPE SEASONING |
CN202180091787.5A CN116761517A (zh) | 2021-01-25 | 2021-01-25 | 蛋黄酱风味调味品 |
PCT/JP2021/002387 WO2022157960A1 (ja) | 2021-01-25 | 2021-01-25 | マヨネーズ風ドレッシング |
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- 2021-01-25 US US18/273,894 patent/US20240074476A1/en active Pending
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