Dressing containing ground flaxseed

Abstract

To provide a mayonnaise-like dressing capable of suppressing calorie by reducing an oil and fat content, and suppressing viscosity reduction, and having excellent shape retention and rich palate feeling.SOLUTION: A dressing contains a linseed ground product, vegetable oil and fat and vinegar. The dressing is such that: the vegetable oil and fat is contained at 29 mass% or more and 78 mass% or less to a total amount of the dressing; the linseed ground product is contained at 0.7 mass% or more and 7.7 mass% or less as mass of components excluding an oil content contained in the linseed ground product; and viscosity at 25°C is 25 dPa s or more and 150 dPa s or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dressing containing ground flaxseed. [Background technology]

[0002] Dressings are generally made from edible vegetable oils and vinegar or citrus juice as essential ingredients, to which salt, sugars, spices, etc. are added, resulting in a semi-solid or emulsified liquid seasoning emulsified into oil-in-water droplets, or a separated liquid seasoning, and are primarily used in salads. Mayonnaise and creamy salad dressings are types of dressings. "Mayonnaise" is made using egg yolks or whole eggs, and contains no other ingredients or additives than edible vegetable oils and vinegar or citrus juice as essential ingredients, as well as egg yolks, egg whites, protein hydrolysates, salt, sugars, honey, spices, seasonings (amino acids, etc.), acidulants, and spice extracts, and contains edible vegetable oils at a rate of at least 65% by mass, generally about 70-80% by mass, of the total amount of ingredients and additives. In mayonnaise, edible vegetable oils are an ingredient that imparts a rich flavor and contributes to a certain degree of shape retention. "Salad Creamy Dressing" uses egg yolk and starch or thickeners, and does not use any other ingredients or additives than edible vegetable oils and fats, vinegar or citrus juice, egg yolk, egg white, starch (including modified starch), protein hydrolyzate, salt, sugars, honey, spices, emulsifiers, thickeners, seasonings (amino acids, etc.), acidulants, colorings, and spice extracts as essential ingredients, and contains approximately 10 to 50% by mass of edible vegetable oils and fats based on the total amount of ingredients and additives. Mayonnaise is high in fat and oil, and therefore high in calories, so in recent years, varieties with reduced vegetable oils have become more common on the market. While vegetable oils are often a mixture of soybean oil and rapeseed oil, the fatty acid composition of the oil has recently been attracting attention for its health benefits. The Ministry of Health, Labor and Welfare's "Dietary Reference Intakes for Japanese" recommends a target intake of 1.8-2.4g or more of omega-3 fatty acids (alpha-linolenic acid) per adult, and less than 10g of omega-6 fatty acids per adult. Furthermore, among the fatty acid compositions of common vegetable oils, the omega-3 fatty acid content in soybean oil is 6.8%, and even rapeseed oil, which is relatively rich in omega-3 fatty acids, is only 11%. In contrast, the omega-3 fatty acid content in flaxseed oil is 57%, making flaxseed oil a very effective oil for actively consuming omega-3 fatty acids. As an example of an oily food enriched with α-linolenic acid, Patent Document 1 discloses an α-linolenic acid-enriched oily food characterized by blending an oil containing 20% ​​by weight or more of α-linolenic acid as a constituent fatty acid, and discloses flaxseed oil as an example of an oil containing 20% ​​by weight or more of α-linolenic acid as a constituent fatty acid, and mayonnaise, dressing, etc. as examples of an oily food. Adding flaxseed oil to the vegetable oil used in making mayonnaise is effective in increasing the intake of omega-3 fatty acids, but if the total amount of vegetable oil remains the same when making mayonnaise, there is a problem in that it does not meet the demand for low-calorie products. Reducing the vegetable oil and increasing the water content is an effective way to reduce calories. However, this reduces the viscosity of the mayonnaise and impairs its shape retention. In dressings, reducing the oil content reduces the viscosity, so to increase the viscosity, it is necessary to add starch (including modified starch) or a thickening agent (including thickening polysaccharides), and modified starch or xanthan gum are generally used. Furthermore, reducing the amount of fat or oil to reduce calories also poses the problem of reducing the rich flavor. As a method for making the appearance of a low-calorie oil-in-water emulsion similar to mayonnaise, a method has been proposed in which a water phase ingredient containing a heat-expandable modified starch and only a plant sterol fatty acid ester as an oil phase ingredient are used in a predetermined amount (Patent Document 2). Although this method produces a mayonnaise-like appearance, the texture has not been examined. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2-227030 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-89608 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide a mayonnaise-like dressing that can reduce calories by reducing the fat and oil content, can prevent a decrease in viscosity, has good shape retention, and has a rich texture. [Means for solving the problem]

[0005] As a result of extensive research to solve the above problems, the inventors discovered that by reducing the vegetable oil content to a predetermined amount and adding a predetermined amount of ground flaxseed, it is possible to prevent a decrease in viscosity even when the oil content is reduced, and to provide a mayonnaise-like dressing that has good shape retention and a rich texture, and thus completed the present invention.

[0006] That is, the present invention includes the following aspects. [1] A dressing containing ground flaxseed, vegetable oil and vinegar, The dressing contains the vegetable oil in an amount of 29% by mass or more and 78% by mass or less based on the total amount of the dressing, The flaxseed powder contains 0.7% by mass or more and 7.7% by mass or less of components other than oil contained in the flaxseed powder, The dressing has a viscosity at 25°C of 25 dPa·s or more and 150 dPa·s or less. [2] A method for producing the dressing according to [1], comprising the step of dry-grinding flaxseed to obtain ground flaxseed. [3] A method for producing the dressing of [1], comprising the step of wet-grinding flaxseed using vegetable oil to obtain a paste containing ground flaxseed. [Effects of the Invention]

[0007] According to the present invention, calories can be reduced by reducing the fat and oil content, and even when the fat and oil content is reduced, a decrease in viscosity can be prevented, and a mayonnaise-like dressing with good shape retention and a rich texture can be provided. Furthermore, the dressing of the present invention can reduce calories by reducing the fat and oil content compared to conventional mayonnaise. Furthermore, the flaxseed oil component contained in the ground flaxseed can increase the omega-3 fatty acid content of the vegetable oil contained in the dressing. Furthermore, the dietary fiber, flaxseed lignans, minerals, and other components contained in the ground flaxseed are effective in promoting health. DETAILED DESCRIPTION OF THE INVENTION

[0008] Dressing generally refers to a semi-solid or emulsified liquid seasoning or a separated liquid seasoning, prepared by adding salt, sugars, spices, etc. to edible vegetable oil and vinegar or citrus juice as essential ingredients, and emulsifying the oil-in-water droplets.

[0009] The present invention relates to a dressing, which contains ground flaxseed, vegetable oil and vinegar, and contains ground flaxseed in an amount of 29% by mass to 78% by mass of vegetable oil and 0.7% by mass to 7.7% by mass of components other than oil contained in the ground flaxseed, relative to the total amount of the dressing, and has a viscosity at 25°C of 25 dPa·s to 150 dPa·s. The present invention also relates to a method for producing the dressing, which method includes a step of dry-grinding flaxseed to obtain ground flaxseed. The present invention further relates to a method for producing the dressing, which comprises a step of wet-grinding flaxseed using a portion of the vegetable oil to be incorporated into the dressing to obtain a paste containing ground flaxseed.

[0010] Flaxseed is the seed (kernel) of the flax plant (scientific name: Linum usitatissimum), a wild plant of the Linaceae family native to the Mediterranean region of Europe, and is known in English as Flax Seed and scientific name: Linum Usitatissimum. In the present invention, flaxseed can be used as a raw material regardless of the place of origin (domestic or foreign) or variety. Flaxseed that has maintained its seed shape can be used, whether it is untreated, dried, moist heat treated, or dry heat treated. Roasted flaxseed is preferred, as roasting can provide flavor and aroma similar to sesame seeds. Roasting is performed, for example, by heating at 100 to 400°C for 30 seconds to 120 minutes.

[0011] In the present invention, the "ground linseed" can be obtained by dry grinding linseed or wet grinding linseed using vegetable oil or fat. In the present invention, dry grinding is a method of grinding untreated linseed or linseed that has been treated by roasting or the like, as is, and can be carried out by roll grinding, stone mill grinding, cutter grinding, airflow grinding or the like. In the present invention, wet grinding refers to a method of atomizing or grinding untreated linseed or linseed that has been roasted or otherwise treated in vegetable oil or fat. Examples of such treatments include wet atomization or wet grinding methods such as grinding stone type (grindstone type), cutting blade type, pounding type, media stirring type, compression type, impact type, grinding type, freeze-cooling type, and vacuum type, as well as combinations thereof, and preferably, the grinding stone type wet atomization method or cutting blade type wet atomization method is used. The vegetable oil used in the wet grinding preferably constitutes a part of the vegetable oil to be blended in the dressing of the present invention, and the type thereof is preferably the same as that described below. The ratio of vegetable oil to be mixed with linseed in wet grinding is not particularly limited, and for example, roasted linseed:vegetable oil=85:15 to 70:30 can be mixed and ground. Dry grinding produces powdered linseed, while wet grinding produces a paste containing linseed (also called linseed paste). Wet grinding is preferred because it can suppress the generation of oxidized odor during storage of the linseed.

[0012] In the present invention, the 50% cumulative diameter of the ground flaxseed is preferably 15.5 μm to 300 μm, more preferably 15.5 μm to 50 μm, and most preferably 15.5 μm to 30 μm. The particle size can be measured by measuring the particle size distribution on a volume basis using, for example, a laser diffraction / scattering particle size distribution measuring device (Microtrac MT-3000, manufactured by Microtrac Bell Co., Ltd.).

[0013] The dressing of the present invention contains ground flaxseed in an amount of 0.7% to 7.7% by mass, preferably 0.9% to 7.5% by mass, more preferably 2.0% to 6.8% by mass, and most preferably 2.5% to 4.5% by mass, based on the total weight of the dressing, as the mass of components other than oil contained in the ground flaxseed. Here, the oil contained in the ground flaxseed refers to the sum of the flaxseed oil component contained in the ground flaxseed and the vegetable oil used when the ground flaxseed is produced by wet grinding. The mass of components other than oil contained in the ground flaxseed can be determined by analyzing the amount of oil contained in the ground flaxseed using an acid hydrolysis method. Ground flaxseed contains thickening polysaccharide components, which have the effect of absorbing water and increasing viscosity, and the viscosity tends to increase as the content of ground flaxseed increases. Furthermore, as the content of ground flaxseed increases, the particles of ground flaxseed contained in the dressing tend to remain in the mouth, resulting in a rough texture (graininess).

[0014] In the present invention, the "vegetable oil" is not particularly limited as long as it is an oil derived from a plant, and examples thereof include linseed oil, rapeseed oil, soybean oil, rice oil, olive oil, sesame oil, etc. Linseed oil and rapeseed oil are preferred from the viewpoint of containing a large amount of omega-3 fatty acids, but since linseed oil is expensive and may give off an oxidized odor when used in large amounts, it is more preferred to mix linseed oil and rapeseed oil. The dressing of the present invention contains vegetable oil in an amount of 29% by mass to 78% by mass, preferably 30% by mass to 76% by mass, and more preferably 50% by mass to 70% by mass, based on the total amount of the dressing. The higher the vegetable oil content, the richer the dressing will be, and the grainy texture (graininess) caused by the ground flaxseed particles remaining in the mouth tends to be reduced. If the vegetable oil content exceeds 76% by mass, the addition of ground flaxseed tends to make the dressing too viscous, and the calorie reduction effect is not sufficient. The content of vegetable oil includes the oil (linseed oil component) contained in the ground flaxseed, and, if the ground flaxseed is obtained by wet grinding, the amount of vegetable oil used in the wet grinding.

[0015] In the present invention, the "vinegar" is not particularly limited as long as it is edible vinegar, and examples thereof include grain vinegar, rice vinegar, fruit vinegar, black vinegar, and red vinegar. The dressing of the present invention preferably contains vinegar in an amount of 5% by mass to 15% by mass based on the total amount of the dressing.

[0016] The dressing of the present invention may contain ingredients other than those mentioned above that are used in producing the dressing, provided that the effects of the present invention are not impaired. Examples of such ingredients include egg yolk or whole egg, protein hydrolysates, salt, sugars, honey, spices, seasonings (amino acids, etc.), acidulants and spice extracts, thickening polysaccharides, and modified starch. Egg yolks and whole eggs can be used as they are, as well as refrigerated liquid eggs that have been heat-sterilized, and frozen eggs that have been salted and frozen. Examples of thickening polysaccharides include xanthan gum, guar gum, locust bean gum, gum arabic, agar, pectin, and carrageenan, but it is preferable to use xanthan gum as it is acid-resistant and salt-resistant and maintains a stable viscosity for a long period of time. Modified starch is starch that has been subjected to various processes (enzymatic, physical, or chemical) to modify or improve its properties or to impart or enhance its functionality. Modified starch that is acid-resistant, emulsion-stable, and has a creamy texture is preferred, and an example of such a modified starch is starch sodium octenylsuccinate.

[0017] In the present invention, the viscosity of the dressing at 25°C is from 25 dPa·s to 150 dPa·s, preferably from 30 dPa·s to 140 dPa·s, more preferably from 40 dPa·s to 130 dPa·s, and most preferably from 50 dPa·s to 120 dPa·s. The viscosity of the dressing can be measured, for example, by attaching an appropriate rotor (No. 1 rotor for medium viscosity, No. 2 rotor for high viscosity, or No. 3 rotor for low viscosity) to a Viscotester viscometer (VT-06, manufactured by Rion Co., Ltd.) and rotating it at 25°C and 62.5 rpm for 10 seconds. The higher the viscosity of the dressing, the thicker the texture tends to be, and the graininess (graininess) that can be felt in the mouth due to the particles of ground flaxseed contained in the dressing can be reduced.

[0018] The method for producing the dressing of the present invention can be carried out in a conventional manner, except for the step of obtaining a predetermined ground flaxseed. For example, the method can be carried out by mixing ingredients other than vegetable oil in a mixer, and then adding vegetable oil while mixing to emulsify the ingredients.

[0019] The dressing containing ground flaxseed of the present invention can be used in the same manner as common mayonnaise. Its main use is as a seasoning for raw vegetables, salads, etc. It can also be used for various other seasonings. [Example]

[0020] EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0021] <Production Example 1: Production of a paste containing ground flaxseed (linseed paste) by wet grinding> (1) Flaxseed was placed in a roaster set at 180°C and roasted for 12 minutes to obtain roasted flaxseed. (2) 800 g of roasted linseed and 200 g of linseed oil (manufactured by Nippun Co., Ltd.) were placed in a container (total 1 kg) and mixed using a spatula until thoroughly mixed (mixing ratio: roasted linseed:linseed oil = 8:2). (3) The mixture was put into a cutter mixer (Stephan Food Process Machinery, Model U1500006) and mixed at a rotation speed of 3000 rpm for 5 minutes to obtain a paste containing ground flaxseed. Analysis by acid hydrolysis showed that 100g of the paste containing ground flaxseed contained 55g of oil and fat.

[0022] <Production Example 2: Production of ground flaxseed by dry grinding> (1) Flaxseed was placed in a roaster set at 180°C and roasted for 12 minutes to obtain roasted flaxseed. (2) 500g of roasted flaxseed was placed in a cutter mixer (Stephan Food Process Machinery, Model U1500006) and mixed at 3000 rpm for 5 minutes to obtain a powdered flaxseed product. Analysis revealed that 100g of the flaxseed powder contained 44g of oil.

[0023] <Production Example 3: Production of dressing without adding ground flaxseed> (1) The dressing was produced using a homomixer MARK II 2.5 type (Primix Corporation, Labo-lution), and a homodisper with a rotating blade was used for the agitation. (2) Thawed sterilized frozen 10% salted egg yolk, sugar, salt, sodium glutamate, mustard powder, brewed vinegar, and water were added to the container of the mixing device and mixed at a rotation speed of 1000 rpm for 60 seconds. (3) Vegetable oil was added continuously over 1 minute while mixing at 1000 rpm. After mixing, the oil was scraped off and mixed at 1000 rpm for 1 minute to obtain a dressing without ground flaxseed. (4) The resulting dressing without ground flaxseed was filled into a three-sided sealed pouch container with low oxygen permeability and sealed.

[0024] <Production Example 4: Production of dressing containing ground flaxseed> (1) The dressing was produced using a homomixer MARK II 2.5 type (Primix Corporation, Labo-lution), and a homodisper with a rotating blade was used for the agitation. (2) Thawed sterilized frozen 10% salted egg yolk, sugar, salt, sodium glutamate, mustard powder, brewed vinegar, and water were added to the container of the mixing device and mixed at a rotation speed of 1000 rpm for 60 seconds. (3) Ground flaxseed was added and mixed at a rotation speed of 1000 rpm for 60 seconds. (4) Vegetable oil was added continuously over 1 minute while mixing at a rotation speed of 1000 rpm. After mixing, the oil was scraped off and mixed for 1 minute at a rotation speed of 1000 rpm to obtain a dressing containing ground flaxseed. (5) The resulting dressing containing ground flaxseed was packed into a three-sided sealed pouch container with low oxygen permeability and sealed.

[0025] <Test Example 1: Evaluation of Dressings> The viscosity of the dressings obtained with the compositions shown in Tables 1 to 3 was measured. The viscosity was measured using a Viscotester viscometer (VT-06, manufactured by Rion Co., Ltd.) equipped with a No. 1 rotor, after rotating the sample at 62.5 rpm at 25°C for 10 seconds. The viscosity of commercially available mayonnaise was similarly measured and found to be between 80 and 120 dPa·s. Furthermore, the appearance and texture of the resulting dressings were evaluated by 10 experienced panelists according to the evaluation criteria, and average scores were calculated. A dressing containing no ground flaxseed and using rapeseed oil in an amount of 80% of the total amount of vegetable oil (Comparative Example 1) was given a score of 5 for appearance and 4 for texture. Average scores of 3.0 or higher for both appearance and texture were considered acceptable. The results are shown in Tables 1 to 3. In Comparative Examples 1 to 5, in which no ground flaxseed was added, the viscosity decreased as the vegetable oil content decreased, and the shape retention also decreased, and the richness tended to decrease. Examples 1 to 13, which used pastes containing vegetable oils and fats in the specified range of content of the present invention and ground flaxseed produced by wet grinding and had the specified viscosity, showed good shape retention and a good texture with a rich texture and reduced graininess due to the addition of ground flaxseed. Comparing Examples 6 and 7, and Examples 9 and 10, it was found that as the content of ground flaxseed increased, the viscosity increased, and the product showed better shape retention and a tendency for the product to feel richer. In addition, generally, the higher the vegetable oil content, the richer the texture tended to be. For example, when comparing Example 7 with Examples 8 and 10, those with a lower vegetable oil content and higher viscosity showed a richer texture, and the higher the viscosity, the stronger the richness tended to be. Furthermore, comparing Example 5 with Example 8, and Examples 11 and 12 with Example 13, it was found that even if the content of ground flaxseed was the same, the product with a higher viscosity tended to have a better texture with less graininess due to the addition of ground flaxseed. In addition, Examples 14 to 16, which used a paste containing vegetable oil within the specified range of the present invention and ground flax produced by dry grinding, also showed good shape retention, a rich texture, and a good texture with a reduced graininess due to the addition of ground flaxseed.

[0026] Evaluation criteria table TIFF0007821583000001.tif114155

[0027] Table 1. When ground flaxseed is not added TIFF0007821583000002.tif130155 *Here, "paste-like" refers to a state in which, when attached to something, it does not easily flow off even when turned upside down.

[0028] Table 2-1 Paste containing ground flaxseed produced by wet milling was used TIFF0007821583000003.tif151168 TIFF0007821583000004.tif145163 TIFF0007821583000005.tif145149 *Oil refers to the linseed oil component derived from linseed, and non-oil refers to components other than oil contained in ground linseed. ** Not measured because it was not emulsified and the oil and water were separated.

[0029] Table 2-2 Paste containing ground flaxseed produced by wet milling was used TIFF0007821583000006.tif156158 *Oil refers to the linseed oil component derived from linseed, and non-oil refers to components other than oil contained in ground linseed.

[0030] Table 2-3 Paste containing ground flaxseed produced by wet milling was used TIFF0007821583000007.tif135161 TIFF0007821583000008.tif145149 *Oil refers to the linseed oil component derived from linseed, and non-oil refers to components other than oil contained in ground linseed.

[0031] Table 3. Ground flaxseed produced by dry grinding TIFF0007821583000009.tif156149 *Oil refers to the linseed oil component derived from linseed, and non-oil refers to components other than oil contained in ground linseed.

Claims

1. A dressing comprising ground flaxseed, vegetable oil, vinegar, and egg yolk or whole egg, The dressing contains the vegetable oil in an amount of 29% by mass or more and 70% by mass or less based on the total amount of the dressing, The flaxseed powder contains 0.7% by mass or more and 7.7% by mass or less of components other than oil contained in the flaxseed powder, The dressing has a viscosity at 25°C of 25 dPa·s or more and 150 dPa·s or less.

2. The dressing according to claim 1 , wherein the flaxseed powder contains components other than oil in an amount of 6.7% by mass or more and 7.7% by mass or less.

3. 3. A method for producing the dressing according to claim 1 or 2, comprising the step of dry-grinding flaxseed to obtain ground flaxseed.

4. 3. A method for producing the dressing according to claim 1, comprising the step of wet-grinding flaxseed with vegetable oil to obtain a paste containing ground flaxseed.

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