Mayonnaise-style dressing

Abstract

To provide a mayonnaise-like dressing that does not contain proteins such as eggs and has physical properties comparable to mayonnaise.SOLUTION: Provided is a mayonnaise-like dressing obtained by adding an emulsifier to a mixture obtained by mixing water, oil / fat, cyclodextrin and water-soluble gelling agent and further subjecting to mixing.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a mayonnaise-like dressing containing water, oil and fat, cyclodextrin, a water-soluble gelling agent, and an emulsifier.

Background Art

[0002] Mayonnaise is a semi-solid dressing mainly made from oil and fat, eggs, vinegar, etc., and is popular as a seasoning for various dishes including salads.

[0003] On the other hand, since mayonnaise contains eggs, people with egg allergies cannot eat mayonnaise. Therefore, mayonnaise-like dressings that do not contain eggs and can be eaten by people with egg allergies have been developed and reported.

[0004] Patent Document 1 discloses a mayonnaise-like food that uses a film (raw yuba) scooped from the surface of heated soy milk instead of egg yolk.

[0005] Patent Document 2 discloses a mayonnaise-like seasoning composed of organic acids, non-fat dry milk, xanthan gum, and microcrystalline cellulose.

[0006] Patent Document 3 discloses a mayonnaise-like dressing that does not contain refined oil and fat and egg yolk, which is mainly composed of a fermented soy milk product and an aqueous seasoning liquid, and to which starch and agar are added to impart viscosity.

[0007] Patent Document 4 discloses a mayonnaise-type seasoning that does not use egg yolk and uses soy milk instead.

[0008] Patent Document 5 discloses an acidic oil-in-water type emulsified food having viscosity such as a mayonnaise type that contains octenyl succinic anhydride-treated starch and does not use or reduces egg yolk as an emulsifier.

[0009] Patent Document 6 discloses an emulsified food that does not contain egg yolk and exhibits a mayonnaise-like taste, containing lysolecithin, soybean components, and starch.

[0010] Patent Document 7 discloses a mayonnaise-flavored food in which the emulsifying effect is replaced by using food raw materials having a thickening effect such as jelly, konjac flour, agar, gelatin, kudzu, etc., without using chicken eggs or other eggs.

[0011] Patent Document 8 discloses a low-fat mayonnaise composition characterized by containing cellulose ether and separated soy protein, non-fat dry milk, or starch without using eggs.

[0012] However, conventional egg-free mayonnaise dressings may use another protein (such as soy protein, etc.) instead of eggs, which may induce another allergy. Also, the physical properties brought about by the protein, starch, etc. used in place of eggs may be different from those of mayonnaise.

[0013] Therefore, in this field, there is still an urgent need for an egg-free mayonnaise dressing that has physical properties comparable to those of mayonnaise and has a low possibility of inducing other allergies.

Prior Art Documents

Patent Documents

[0014]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

[0015] An object of the present invention is to provide a mayonnaise-like dressing having physical properties comparable to those of mayonnaise without substantially containing proteins such as eggs. [Means for Solving the Problems]

[0016] As a result of intensive studies to solve the above problems, the present inventors have found that an emulsified composition prepared by blending water, oil and fat, cyclodextrin, a water-soluble gelling agent and an emulsifier in a predetermined order can achieve physical properties comparable to those of mayonnaise without substantially containing proteins such as eggs.

[0017] The present invention is based on these novel findings and includes the following inventions. [1] A mayonnaise-like dressing containing water, oil and fat, cyclodextrin, a water-soluble gelling agent, and an emulsifier. [2] The mayonnaise-like dressing according to [1], which substantially does not contain protein. [3] The mayonnaise-like dressing according to [1] or [2], wherein the oil and fat is one or more selected from the group consisting of canola oil, rapeseed white pressed 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, egoma oil, sunflower oil, palm oil, and tea oil. [4] The mayonnaise-like dressing according to any one of [1] to [3], wherein the cyclodextrin is α-cyclodextrin. [5] The mayonnaise-like dressing according to any one of [1] to [4], wherein the water-soluble gelling agent is one or more selected from the group consisting of carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ι-carrageenan, locust bean gum, λ-carrageenan, κ-carrageenan, gellan gum, alginate, and guar gum. [6] The mayonnaise-like dressing according to any one of [1] to [5], wherein the emulsifier is one or more selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. [7] The mayonnaise-like dressing according to [6], wherein the HLB value of the emulsifier is 3 to 16. [8] A method for producing a mayonnaise-like dressing, comprising the following steps (1) and (2): (1) a step of mixing water, oil and fat, cyclodextrin, and a water-soluble gelling agent. (2) A step of adding an emulsifier to the mixture obtained in step (1) and further mixing. [9] The mayonnaise-like dressing produced by the method of [8].

[10] A kit for producing a mayonnaise-like dressing, comprising oil and fat, cyclodextrin, a water-soluble gelling agent, and an emulsifier.

Advantages of the Invention

[0018] According to the present invention, it is possible to provide a mayonnaise-like dressing having properties comparable to those of mayonnaise without substantially containing proteins such as eggs.

Best Mode for Carrying Out the Invention

[0019]

[0020] ​In the present invention, the "mayonnaise-like dressing" means a semi-solid dressing having physical properties equivalent to or similar to those of mayonnaise, which, unlike mayonnaise, does not contain egg yolk or whole eggs as raw materials, but is obtained by emulsifying fats and oils in an oil-in-water droplet form. The "physical properties" include texture, glossiness, adhesiveness, etc., and these physical properties can be measured by the methods described in the examples below.

[0021] In the present invention, "fats and oils" means animal and vegetable fats and oils used for food (sometimes also called edible oils). Such fats and oils have a solid fat content (SFC) at 10 °C of 0% to 35%, preferably 0% to 30%, more preferably 0% to 25%. The fats and oils preferably have an SFC at 20 °C of 0% to 25%, preferably 0% to 20%, more preferably 0% to 15%. Examples of the fats and oils that can be used in the present invention include, but are not limited to, canola oil, rapeseed white pressed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, egoma oil, sunflower oil, palm oil, tea oil, etc., and preferably those generally used as raw materials for mayonnaise. The fats and oils can be used alone or in combination of different fats and oils.

[0022] The mayonnaise-like dressing of the present invention can contain fats and oils in any amount, and the content can be appropriately selected based on the amount generally used in mayonnaise. For example, the mayonnaise-like dressing can contain fats and oils in an amount appropriately selected from the range of 10% by weight to 80% by weight, preferably 40% by weight to 70% by weight, more preferably 50% by weight to 60% by weight.

[0023] "Cyclodextrin" means a cyclic non-reducing maltooligosaccharide having glucose as a constituent unit, and examples thereof include α-cyclodextrin having six glucose units, β-cyclodextrin having seven glucose units, and γ-cyclodextrin having eight glucose units. In the present invention, α-, β-, and γ-cyclodextrins, and any combination thereof can be used. Preferably, α-cyclodextrin is used. α-Cyclodextrin has high solubility in water and can obtain a mayonnaise-like dressing with less roughness.

[0024] In the mayonnaise-like dressing of the present invention, cyclodextrin can be included in an amount capable of imparting physical properties equivalent to or similar to those of mayonnaise together with other constituent components. For example, cyclodextrin can be included in the mayonnaise-like dressing in an amount appropriately selected from the range of 0.1% by weight to 5% by weight, preferably 0.5% by weight to 3% by weight, more preferably 1.5% by weight to 2.5% by weight.

[0025] In the present invention, the "water-soluble gelling agent" generally means a substance that dissolves in water and imparts viscosity (sometimes also called a thickening agent, thickening stabilizer, sizing agent, etc.). As such a water-soluble gelling agent, thickening polysaccharides can be used, and examples thereof include carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ι-carrageenan, locust bean gum, λ-carrageenan, κ-carrageenan, gellan gum, sodium alginate, guar gum, etc. The water-soluble gelling agent may be used alone or in combination of different water-soluble gelling agents. More preferably, the water-soluble gelling agent is carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, ι-carrage -nan, locust bean gum, lambda carrageenan, kappa carrageenan, gellan gum, sodium alginate, and more preferably, the water-soluble gelling agent is carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum, iota carrageenan, locust bean gum, and particularly preferably, the water-soluble gelling agent is carboxymethyl cellulose, glucomannan, tamarind gum, xanthan gum.

[0026] In the mayonnaise-style dressing of the present invention, the water-soluble gelling agent can be included in an amount capable of imparting physical properties equivalent to or similar to those of mayonnaise together with other constituent components. For example, the water-soluble gelling agent can be included in the mayonnaise-style dressing in an amount appropriately selected from the range of 0.01% by weight to 5% by weight, preferably 0.01% by weight to 2% by weight, more preferably 0.05% by weight to 0.4% by weight. In the present invention, the water-soluble gelling agent is used in an amount less than the amount generally used for the purpose of gelling an aqueous solution, that is, in an amount that does not gel the aqueous solution.

[0027] As the "emulsifier", those generally used in foods and drinks can be utilized. The HLB value of the emulsifier is not particularly limited, but those with an HLB value of about 3 to 16 can be preferably utilized. Examples of the emulsifier that can be used in the present invention include sucrose ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin, and one or more selected from these can be used. Particularly preferably, it is lecithin. "Lecithin" is a kind of glycerophospholipid, and in the present invention, those generally used in foods and drinks can be utilized. Examples of the lecithin that can be used in the present invention include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, corn lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, linseed lecithin, egg yolk lecithin, and their enzymatically decomposed lecithin, hydrogenated lecithin, etc., but are not limited thereto. Lecithin can be used alone or in combination of different lecithins.

[0028] In the mayonnaise-style dressing of the present invention, the emulsifier can be included in an amount capable of imparting physical properties equivalent to or similar to those of mayonnaise together with other components. For example, the emulsifier can be included in the mayonnaise-style dressing in an amount appropriately selected from the range of 0.01% by weight to 3% by weight, preferably 0.05% by weight to 2% by weight, more preferably 0.1% by weight to 1% by weight.

[0029] The mayonnaise-style dressing of the present invention further contains water. Water can be included in any amount. For example, water can be appropriately selected in the mayonnaise-style dressing from the range of 8% by weight to 85% by weight, preferably 9% by weight to 50% by weight, more preferably 10% by weight to 40% by weight.

[0030] The mayonnaise-style dressing of the present invention can be substantially free of protein. Proteins are generally composed of hydrophobic amino acid residues and hydrophilic amino acid residues and have an emulsifying effect due to their amphiphilic properties. Therefore, in many emulsified foods, proteins function as emulsifiers. In mayonnaise, the proteins contained in egg yolk or whole eggs included as raw materials perform this function. On the other hand, in the present invention, since oils and fats, cyclodextrin, a water-soluble gelling agent, and an emulsifier form a complex by being sequentially mixed as described below in the presence of water, and excellent emulsion stability is obtained, it is not necessary to use a protein that functions as an emulsifier. Therefore, "substantially free of protein" in the present invention means that the protein is not included in a manner that exhibits an emulsifying effect in the mayonnaise-style dressing of the present invention, and it is not intended that no protein is included at all.

[0031] In addition to the above components, the mayonnaise-like dressing of the present invention may further contain, if necessary, other components such as preservatives, antiseptics, antioxidants, colorants, solvents, solubilizers, isotonic agents, flavor correctors, pH adjusters, fragrances, sweeteners, taste components, acidulants, etc., which are commonly used in the production of foods and beverages. The blending amounts of these other components can be appropriately selected within a range that does not prevent the physical properties desired in the present invention, which are equivalent to or similar to those of mayonnaise.

[0032] The mayonnaise-like dressing of the present invention has physical properties equivalent to or similar to those of mayonnaise, has a glossiness of 30% or more in a known glossiness measurement method, and has a maximum load of 0.35 N or more and 1.0 N or less, and an adhesiveness of 400 J / m 3 or more and 1000 J / m 3 or less in a known adhesiveness measurement method.

[0033] The mayonnaise-like dressing of the present invention can be produced by mixing and stirring water, oil and fat, cyclodextrin, and a water-soluble gelling agent (step (1)), and then adding an emulsifier to the resulting mixture and further mixing and stirring (step (2)). In step (1), all the components of water, oil and fat, cyclodextrin, and the water-soluble gelling agent may be mixed and stirred together, or each component may be added sequentially separately or in any combination (the order is not limited) and then mixed and stirred. Also, the above other components can be appropriately added, mixed, and stirred in either or both of step (1) and step (2), either all the components or in any combination. By adding the emulsifier later to the mixture of water, oil and fat, cyclodextrin, and the water-soluble gelling agent obtained in step (1), physical properties equivalent to or similar to those of mayonnaise can be achieved. The resulting mayonnaise-like dressing can be filled and sealed in a suitable container and then subjected to heat sterilization treatment or the like before being provided.

[0034] The present invention also relates to a kit for producing the mayonnaise-like dressing of the present invention. The kit contains fats and oils, cyclodextrin, a water-soluble gelling agent, and an emulsifier, as well as other components, and may further contain water as required. These can be contained in separate containers individually or in any combination. For example, the fats and oils, cyclodextrin, and water-soluble gelling agent can be contained in a first container, and the emulsifier can be contained in a second container. The other components 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.

[0035] The fats and oils, cyclodextrin, water-soluble gelling agent, emulsifier, and other components contained in the kit may be in a solid form such as powder or granules (and excipients (such as dextrin) may be used as required), or may be in a liquid form such as an aqueous solution or dispersion. Each component can be subjected to heat sterilization treatment or the like before or after being contained in the container according to its form, and can be a component of the kit.

[0036] The kit can be used according to the method for producing the mayonnaise-like dressing of the present invention described above. In a container such as a bowl, water (when any component of the kit is in a liquid form, the water contained therein can be used), fats and oils, cyclodextrin, and a water-soluble gelling agent, and other components as required are added, and mixed and stirred using a mixer or blender or the like (step (1)). Then, an emulsifier and other components as required are added to the obtained mixture and mixed and stirred in the same manner (step (2)) to obtain the mayonnaise-like dressing of the present invention. Hereinafter, the present invention will be described in more detail with reference to examples.

Examples

[0037] 1. Experimental method (1) Preparation of mayonnaise-like dressing According to the following compositions, mayonnaise-style dressings of Example 1 and Comparative Examples 1-4, 6 were prepared. As Comparative Example 5, commercially available mayonnaise was used. Each component was mixed in two steps or one step. When mixing in two steps, first the components shown in step (1) were mixed, and then the components shown in step (2) were added to the mixture obtained in step (1) and mixed. The mixing of each component was carried out by stirring with a hand blender at 20,000 rpm for 10 minutes. In the following, the amounts of each component in the table are shown by weight ratio.

[0038]

Table 1

[0039] (2) Sensory evaluation Ten panelists ate 3 g of each composition stored at 4°C for 7 days or at 50°C for 7 days and evaluated the flavor according to the following criteria. Before eating each composition, they rinsed their mouths to ensure that the influence of the previously eaten composition did not remain. 〇: Can be recognized as mayonnaise in terms of both flavor and physical properties (texture). ×: Cannot be recognized as mayonnaise in terms of either physical properties (texture) or flavor.

[0040] (3) Evaluation of glossiness The glossiness of each composition was measured using a digital gloss meter GM-026 (Nippon Sonatest Co., Ltd.) based on Japanese Industrial Standard JIS Z 8741-1997, Specular gloss - Measurement method. The composition was spread in a cylindrical container with a diameter of 4 cm and a depth of 5 mm, and after flattening the surface unevenness, the measurement was carried out at an incident angle of 60° of the digital gloss meter. At each measurement, a calibration operation was performed each time to confirm that it became 98.3. The measured glossiness (%) was evaluated according to the following criteria based on the value of mayonnaise. 〇: 30% or more ×: Less than 30%

[0041] (4) Evaluation of adhesiveness Regarding the adhesiveness of each composition, the maximum load [N] and adhesiveness [J / m 3 were measured under the following conditions using a food physical property test machine (Creep Meter: REONER II CREEP METER RE2-33005B, Yamaden Co., Ltd.) in accordance with the manufacturer's instructions.

[0042]

Table 2

[0043] 2. Results When Example 1 and Comparative Examples 1-5 were stored at 4°C for 7 days or at 50°C for 7 days, no oil separation (emulsion breakdown) was observed for any of the compositions. On the other hand, for Comparative Example 6, obvious oil separation was observed after storage at 50°C for 7 days. Since Comparative Example 6 had poor storage stability, no other evaluations were performed. Regarding Example 1 and Comparative Examples 1-5, the evaluation results are shown below.

[0044] It was confirmed that only the composition of Example 1 obtained by mixing water, oil and fat, cyclodextrin, and a water-soluble gelling agent in Step (1) and then adding lecithin to the mixture of Step (1) and further mixing in Step (2) showed values equivalent to those of mayonnaise in all evaluation items.

[0045] Comparative Example 1 has the same component composition as Example 1. However, when all the components were mixed in one step, unlike Example 1, it showed values different from mayonnaise in all evaluation items.

[0046] Also, even when the components were mixed in two steps, due to the lack of lecithin or water-soluble gelling agent, their physical property values showed values different from mayonnaise (Comparative Examples 2 and 4).

[0047]

Table 3

[0048] From the above results, it was clarified that the composition obtained by mixing water, oil and fat, cyclodextrin, and water-soluble gelling agent in step (1) and then adding and further mixing lecithin to the mixture in step (2) can obtain physical properties equivalent to mayonnaise and can be used as a substitute for mayonnaise.

[0049] 3. Evaluation of Other Emulsifiers (1) Preparation and Evaluation of Mayonnaise-like Dressing In the composition of Example 1 described above, mayonnaise-like dressings of Examples 2, 3, and 4 were prepared in the same manner except that crude lecithin (HLB 3 - 4) was replaced with the same amount of sucrose fatty acid ester (HLB 7, HLB 11, or HLB 16). The preparation was carried out by mixing in two steps, step (1) and step (2), in the same way as in Example 1. For the obtained mayonnaise-like dressings, sensory evaluation, glossiness evaluation, and adhesiveness evaluation were carried out as described above.

[0050] (2) Results When Examples 2, 3, and 4 were stored at 4°C for 7 days or at 50°C for 7 days, no oil separation (emulsion breakdown) was observed for any of the compositions. Also, it was confirmed that all the compositions showed values equivalent to mayonnaise in all evaluation items. The evaluation results are shown below.

[0051]

Table 4

[0052] From the above results, it was confirmed that various emulsifiers can be suitably used in the mayonnaise-like dressing of the present invention, and its HLB value is not limited either.

Claims

【Request 1】 Contains water, oil, cyclodextrin, a water-soluble gelling agent, and an emulsifier, has a gloss of 30% or more, a maximum load of 0.35N or more and 1.0N or less, and an adhesion of 400J / m ３ Above, 1000J / m ３ A mayonnaise-like dressing containing no egg yolk and no whole eggs, exhibiting the following adhesive properties:

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