Methods to improve the heat resistance and freeze resistance of salad dressings

Abstract

To provide a production method of a dressing where animal components are not essential, with improved heat resistance and freezing resistance.SOLUTION: A production method of a dressing according to the present invention includes: a first stirring step of stirring a raw material containing 45 to 65 mass% of oil and 25 to 50 mass% of soybean milk until a viscosity at 20°C of the raw material becomes 60 to 800 Pa s; a vinegar addition step of adding vinegar to the raw material after the first stirring step; and a second stirring step of stirring the raw material after the vinegar addition step until a viscosity at 20°C of the raw material becomes 150 Pa s or more.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD

[0001] The present invention relates to a dressing Improve heat resistance and freeze resistance. method.

BACKGROUND ART

[0002] For dressings such as mayonnaise, it is necessary to maintain consistent quality under various circumstances including transportation, storage, cooking and processing (to avoid state changes such as separation), so properties such as "heat resistance" and "freeze resistance" are regarded as extremely important. Accordingly, research and development on dressings with excellent "heat resistance" and "freeze resistance" have been advanced, and many techniques have been proposed.

[0003] For example, Patent Document 1 describes heat-resistant and freeze-resistant mayonnaises based on edible vegetable oil, vinegar, egg and water, wherein the edible vegetable oil uses an oil or fat containing 30 wt% or more of triglycerides with an ECN (ECN = CN - 2n, where "CN" represents the number of carbon atoms in the fatty acid residue in the triglyceride, and "n" represents the number of double bonds in the fatty acid residue in the triglyceride) of 42 or less, the egg uses egg yolk subjected to enzymatic treatment with trypsin, and lactalbumin is added as a stabilizer. Patent Document 2 also describes a mayonnaise-like emulsified food obtained by emulsifying casein and / or gum arabic in combination with a polyglycerol fatty acid ester, and an oil or fat having a solid fat content of 50% or less at -20°C, vinegar or acetic acid, and whole egg or egg yolk in an oil-in-water form.

PRIOR ART DOCUMENTS

PATENT DOCUMENTS

[0004]

PATENT DOCUMENT 1

PATENT DOCUMENT 2

SUMMARY OF THE INVENTION

[0005] The technologies described in Patent Documents 1 and 2 relate to dressings using eggs and are described as having excellent heat resistance and freezing properties. Meanwhile, the inventors have begun developing a dressing that does not require animal-derived ingredients such as eggs, so that it can be used by vegans and vegetarians who restrict their intake of animal products.

[0006] The inventors of this invention investigated dressings that do not require animal-derived ingredients and found that the heat resistance and freeze resistance of such dressings had not been adequately considered. The inventors then considered that if a dressing could be created that does not require animal-derived ingredients and also has excellent heat resistance and freeze resistance, it would not only be usable by a wide range of consumers but also provide an extremely versatile dressing that can be applied to a variety of foods (various frozen foods, bakery items, baked goods, etc.).

[0007] Therefore, the present invention relates to a dressing that does not require animal-derived ingredients. About Heat resistance and freeze resistance and improvement Let The objective is to provide a method. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) A method for improving the heat resistance and freeze resistance of a dressing, A first stirring step involves stirring a raw material containing 45-65% by mass of oil and 25-50% by mass of soy milk until its viscosity at 20°C reaches 60-800 Pa·s, and then adding the raw material after the first stirring step. The vinegar content should be 2-4% by mass. A dressing comprising a vinegar addition step of adding vinegar, and a second stirring step of stirring the raw materials after the vinegar addition step until the viscosity at 20°C reaches 150 Pa·s or more. Improve heat resistance and freeze resistance. Manufacturing method. (2) The raw material in the first stirring step contains 0.01 to 0.4 mass% of a thickener, of the dressing according to the above 1 Improve heat resistance and freeze resistance. manufacturing method 。 Effects of the Invention

[0009] The dressing according to the present invention Improve heat resistance and freeze resistance. method does not require animal-derived components such as eggs as essential components, and can achieve heat resistance and freeze resistance of to be improved Let . Brief Description of the Drawings

[0010] [Figure 1] These are the test results of the heat resistance test for Samples 1 to 3. [Figure 2] These are the test results of the heat resistance test for Samples 4 to 6. [Figure 3] These are the test results of the heat resistance test for Samples 7 to 9. [Figure 4] These are the test results of the freeze resistance test for Samples 1 to 3. Modes for Carrying Out the Invention

[0011] Hereinafter, the modes for carrying out the method for producing a dressing according to the present invention will be described.

[0012] ≪Method for Producing Dressing≫ The method for producing a dressing according to the present embodiment includes a first stirring step, an acid addition step, and a second stirring step. Hereinafter, each step will be described in detail.

[0013] (First stirring step) The first stirring step is a step of stirring the raw material until the viscosity reaches a predetermined value. The stirring in the first stirring step is preferably performed such that the viscosity of the raw material at 20°C is 60 Pa·s or more, more preferably 150 Pa·s or more, 200 Pa·s or more, and even more preferably 300 Pa·s or more. Furthermore, the stirring in the first stirring step should be carried out so that the viscosity of the raw material at 20°C is 800 Pa·s or less, with 750 Pa·s or less, 700 Pa·s or less, and 650 Pa·s or less being more preferable. In this way, by adjusting the raw materials to a predetermined viscosity before adding vinegar in the first stirring step, it is possible to reliably produce a dressing that exhibits the desired effects (improved heat resistance and freeze resistance). Viscosity can be measured by first setting the temperature of the sample to 20°C, and then using, for example, a B-type viscometer (BROOK FIELD DVII+ VISCOMETER).

[0014] (1st stirring step: raw material) The raw materials stirred in the first stirring step may contain oil and soy milk, and may also contain a thickening agent. The oil is not particularly limited as long as it is an edible oil, but from the viewpoint of not containing animal components, vegetable oils are preferred. Examples include palm oil, rapeseed oil, soybean oil, safflower oil, corn oil, coconut oil, olive oil, rice oil, peanut oil, sunflower oil, castor oil, linseed oil, canola oil, and salad oil. These oils may be used individually or in combination of two or more.

[0015] The oil content in the raw materials is preferably 45% by mass or more, more preferably 49% by mass or more, and more preferably 52% by mass or more. Furthermore, the oil content in the raw materials is preferably 65% ​​by mass or less, more preferably 61% by mass or less, and more preferably 58% by mass or less. By setting the oil content in the raw materials to a predetermined value, it can be combined with soy milk and vinegar, as described later, to produce a mayonnaise-like flavor. In this specification, the content of each ingredient (oil, soy milk, thickener, vinegar, etc.) is, in detail, the content when all ingredients (including the vinegar added after the first stirring step, in other words, the ingredients used in the first stirring step + the vinegar used in the vinegar addition step) are considered as 100% by mass.

[0016] Soy milk products include soy milk (so-called unsweetened soy milk), sweetened soy milk, and soy milk beverages, with soy milk or sweetened soy milk being preferred. Furthermore, soy milk is defined in Article 2 of the "Japanese Agricultural Standards for Soy Milk Products" (Revised Ministry of Agriculture, Forestry and Fisheries Notification No. 683, March 29, 2018) as a milky beverage (soy milk beverage) obtained by dissolving proteins and other components from soybeans (excluding powdered and defatted soybeans) using hot water, etc., and removing fiber, and is a soy solids beverage with a soybean solids content of 8% or more, and conforms to the standards of Article 3 of the same "Japanese Agricultural Standards for Soy Milk Products". Furthermore, prepared soy milk is defined in Article 2 of the "Japanese Agricultural Standards for Soy Milk Products" as a milky beverage made by adding soybean oil or other edible vegetable oils and fats, sugars, salt and other seasonings to soybean milk liquid, with a soybean solid content of 6% or more, or a milky beverage made by dissolving proteins and other components from defatted processed soybeans (including those with added soybeans) using hot water, removing fiber, and then adding soybean oil or other edible vegetable oils and fats, sugars, salt and other seasonings, with a soybean solid content of 6% or more, and conforms to the standards of Article 4 of the "Japanese Agricultural Standards for Soy Milk Products". Furthermore, soy milk beverages also conform to the standards of Article 5, as stipulated in Article 2 of the "Japanese Agricultural Standards for Soy Milk Products."

[0017] The soy milk content in the raw materials is preferably 25% by mass or more, more preferably 30% by mass or more, and more preferably 35% by mass or more. Furthermore, the soy milk content in the raw materials is preferably 50% by mass or less, more preferably 45% by mass or less, and more preferably 40% by mass or less. By setting the soy milk content in the raw materials to a predetermined value, it can be combined with the aforementioned oil and the vinegar described later to produce a mayonnaise-like flavor.

[0018] Thickeners are additives used to increase the viscosity of liquids, and examples include xanthan gum, carrageenan, locust bean, pectin, tragacanth gum, caprobean gum, sodium alginate, and alginate esters.

[0019] The content of the thickener in the raw material is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and more preferably 0.1% by mass or more. Furthermore, the content of the thickener in the raw materials is preferably 0.4% by mass or less, more preferably 0.3% by mass or less, and more preferably 0.2% by mass or less. By including a thickening agent in the raw materials and setting the amount of the thickening agent in the raw materials to a predetermined value, it is possible to reliably enhance the effect of improving heat resistance.

[0020] The raw materials may contain, for example, salt, sugars, honey, seasonings, spices, yeast extract, protein hydrolysates, corn syrup, reduced corn syrup, etc., in order to adjust the flavor.

[0021] (Vinegar addition process) In the vinegar addition step, vinegar is added to the raw materials after the first stirring step. Vinegar is a sour condiment (edible vinegar), and among brewed vinegars (edible vinegars produced by fermenting grains or fruits), grain vinegar, rice vinegar, and apple cider vinegar are preferred. The acidity of vinegar is not particularly limited, but for example, it is 4-15%, preferably 4-10% or 7-10%. The acidity of vinegar can be measured according to the acidity measurement method specified in Article 4 of the "Japanese Agricultural Standards for Brewed Vinegar" (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016).

[0022] The amount of vinegar added in the vinegar addition process is not particularly limited, but it is preferable to add it so that the vinegar content in the raw materials is 2% by mass or more, and more preferably 5% by mass or more, or 8% by mass or more. Furthermore, it is preferable to add vinegar in the raw materials during the vinegar addition process so that the vinegar content is 15% by mass or less, and more preferably 13% by mass or less, and 11% by mass or less. By setting the vinegar content in the raw materials to a predetermined value, it can be combined with the aforementioned oils and soy milk products to produce a mayonnaise-like flavor.

[0023] (Second stirring step) The second stirring step involves stirring the raw materials after adding vinegar until the viscosity reaches a predetermined value. The stirring in the second stirring step is preferably carried out so that the viscosity of the raw material at 20°C is 150 Pa·s or higher, and more preferably 300 Pa·s or higher, 400 Pa·s or higher, or 500 Pa·s or higher. Furthermore, the stirring in the second stirring step should be carried out so that the viscosity of the raw material at 20°C is 990 Pa·s or less, with 850 Pa·s or less, 800 Pa·s or less, and 750 Pa·s or less being more preferable. In this way, by adjusting the raw materials after adding vinegar in the second stirring step to a predetermined viscosity, it is possible to reliably produce a dressing that exhibits the desired effects (improved heat resistance and freeze resistance).

[0024] (Other processes) The dressing manufacturing method according to this embodiment may include, after the second stirring step, steps commonly used in the manufacturing of dressings (mayonnaise), such as a filling step into various containers or a packaging step.

[0025] According to the dressing manufacturing method of this embodiment, by stirring in two stirring steps (first stirring step and second stirring step) and adding vinegar to the raw materials between the first stirring step and the second stirring step, both the heat resistance and freeze resistance of the manufactured dressing can be improved. Furthermore, according to the dressing manufacturing method of this embodiment, the heat resistance and freeze resistance can be significantly improved by adding a thickening agent.

[0026] Dressing The dressing produced by the dressing manufacturing method according to this embodiment is a mayonnaise-like (mayonnaise-flavored) semi-solid dressing that does not contain animal-derived ingredients (animal-derived raw materials), and can therefore be called a so-called vegan dressing (vegan mayonnaise). [Examples]

[0027] The present invention will be described in more detail below with reference to examples.

[0028] First, let me explain each of the samples used in the test. (Preparation of each sample) Sample 1 was prepared by adding vinegar (10% acidity, Marukan Vinegar Co., Ltd.'s High Acidity Vinegar HA-100) to a raw material containing 56% by mass of oil (Nikka Salad Oil (Violet) manufactured by Nikka Oil Co., Ltd.), 32% by mass of soy milk (unsweetened soy milk, Marusanai Co., Ltd.'s Delicious Everyday Unsweetened Soy Milk), 3% by mass of salt (Dia Salt Co., Ltd.'s Regular Salt), and 4% by mass of sugar (Suzuran brand refined sugar manufactured by Nippon Beet Sugar Manufacturing Co., Ltd.) to the raw material to a total of 4% by mass, and stirring until the viscosity at 20°C was 315 Pa·s. Sample 2 was prepared by stirring a raw material containing 56% by mass of oil (Nikka Salad Oil (Violet) manufactured by Nikka Oil Co., Ltd.), 32% by mass of soy milk (unsweetened soy milk, Mainichi Oishii Unsweetened Soy Milk manufactured by Marusanai Co., Ltd.), 3% by mass of salt (regular salt manufactured by Dia Salt Co., Ltd.), and 4% by mass of sugar (Suzuran brand refined sugar manufactured by Nippon Beet Sugar Manufacturing Co., Ltd.) until the viscosity at 20°C was 292 Pa·s (first stirring). Then, vinegar (acidity 10%, high acidity vinegar HA-100 manufactured by Marukan Vinegar Co., Ltd.) was added to the raw material to a total of 4% by mass, and then stirring was performed until the viscosity at 20°C was 420 Pa·s (second stirring). Sample 3 was prepared by stirring a raw material containing 56% by mass of oil (Nikka Salad Oil (Violet) manufactured by Nikka Oil Co., Ltd.), 32% by mass of soy milk (unsweetened soy milk, Mainichi Oishii Unsweetened Soy Milk manufactured by Marusanai Co., Ltd.), 3% by mass of salt (regular salt manufactured by Dia Salt Co., Ltd.), 4% by mass of sugar (Suzuran brand refined sugar manufactured by Nippon Beet Sugar Manufacturing Co., Ltd.), and 0.1% by mass of a thickener (Snowloid LV manufactured by Fuji Chemical Industry Co., Ltd.) until the viscosity at 20°C reached 680 Pa·s (first stirring). Then, vinegar (acidity 10%, high acidity vinegar HA-100 manufactured by Marukan Vinegar Co., Ltd.) was added to the raw material to a total of 4% by mass, and the mixture was then stirred until the viscosity at 20°C reached 880 Pa·s (second stirring). A Brown MQ778 hand blender was used to mix samples 1-3.

[0029] Sample 4 was prepared by adding vinegar (10% acidity, Marukan Vinegar Co., Ltd.'s High Acidity Vinegar HA-100) to a raw material containing 56% by mass of oil (Nikka Salad Oil (Violet) manufactured by Nikka Oil Co., Ltd.), 32% by mass of soy milk (adjusted soy milk, manufactured by Marusanai Co., Ltd.), 3% by mass of salt (regular salt, manufactured by Dia Salt Co., Ltd.), and 4% by mass of sugar (Suzuran brand refined sugar, manufactured by Nippon Beet Sugar Manufacturing Co., Ltd.) to the raw material to a total of 4% by mass, and stirring until the viscosity at 20°C was 153 Pa·s. Sample 5 was prepared by stirring a raw material containing 56% by mass of oil (Nikka Salad Oil (Violet) manufactured by Nikka Oil Co., Ltd.), 32% by mass of soy milk (adjusted soy milk manufactured by Marusanai Co., Ltd.), 3% by mass of salt (regular salt manufactured by Dia Salt Co., Ltd.), and 4% by mass of sugar (Suzuran brand refined sugar manufactured by Nippon Beet Sugar Manufacturing Co., Ltd.) until the viscosity at 20°C reached 190 Pa·s (first stirring). Then, vinegar (acidity 10%, high-acidity vinegar HA-100 manufactured by Marukan Vinegar Co., Ltd.) was added to the raw material to a total of 4% by mass, and the mixture was then stirred until the viscosity at 20°C reached 250 Pa·s (second stirring). Sample 6 was prepared by stirring a raw material containing 56% by mass of oil (Nikka Salad Oil (Violet) manufactured by Nikka Oil Co., Ltd.), 32% by mass of soy milk (adjusted soy milk manufactured by Marusanai Co., Ltd.), 3% by mass of salt (regular salt manufactured by Dia Salt Co., Ltd.), 4% by mass of sugar (Suzuran brand refined sugar manufactured by Nippon Beet Sugar Manufacturing Co., Ltd.), and 0.1% by mass of a thickener (Snowloid LV manufactured by Fuji Chemical Industry Co., Ltd.) until the viscosity at 20°C was 561 Pa·s (first stirring). Then, vinegar (acidity 10%, high acidity vinegar HA-100 manufactured by Marukan Vinegar Co., Ltd.) was added to the raw material to a total of 4% by mass, and the mixture was stirred until the viscosity at 20°C was 826 Pa·s (second stirring). For mixing samples 4-6, a Brown MQ778 hand blender was used. Samples 7-9 were commercially available vegan mayonnaises. Specifically, sample 7 was Ohsawa's soy milk mayonnaise (Ohsawa Japan), sample 8 was vegan mayonnaise (NOHEA), and sample 9 was organic vegan mayonnaise (Emils).

[0030] The content of each raw material in the sample of the example is as described above, and represents the content when all raw materials (including vinegar) are considered as 100% by mass. Furthermore, the method for measuring the viscosity of the sample in the example at 20°C was as described above. This method involved setting the sample to 20°C and then measuring it using a B-type viscometer (BROOK FIELD DVII+ VISCOMETER) and a spindle (No. 6). Specifically, approximately 130g of the sample was placed in a 100ml beaker (PP measuring cup, manufactured by Nikko Hansen Co., Ltd.), the spindle was inserted into the sample in the beaker, and the value obtained after stirring at approximately 1 rpm for 30 seconds (the value obtained 30 seconds after the start of stirring) was defined as the viscosity.

[0031] Heat Resistance Test Approximately 2g of each sample was placed in the center of a filter paper (ADVANTEC, No. 5A) and heated in an oven at 200°C for 10 minutes. The area of ​​oil "bleeding (oil stains)" on the filter paper was then measured using the image processing software "Imagej". In heat resistance tests, materials where the oil does not separate and the area of ​​"seepage" is small can be evaluated as having high heat resistance, while materials where the oil separates and the area of ​​"seepage" is large can be evaluated as having low heat resistance. Furthermore, in the heat resistance test, samples 1 to 9 were tested, and the results of the heat resistance test are shown in Figures 1 to 3. In Figures 1-3, "dressing" refers to the area (mm²) occupied by the semi-solid dressing on the filter paper. 2 ) and "total range" refers to the total area (mm²) of the oil stain on the filter paper up to the outer edge of the stain. 2 ) and "oil penetration area" is the area (mm²) calculated as "total area" - "dressing". 2 ) indicates the area of ​​the portion on the filter paper that has been penetrated by oil. Furthermore, the dark-colored areas around the "dressing" in Figures 1-3 are areas where oil has permeated the filter paper and then burned during baking, and these areas can be considered to be areas where oil has permeated.

[0032] <<Freezing resistance test>> Approximately 200g of each sample was sealed in a nylon-poly L-type airtight bag (composition: ONy15 / / L=LDPE60) and stored in a freezer at -28°C. Every 30 days, the condition of each frozen sample was visually checked to confirm whether or not oil separation had occurred. In freeze resistance tests, the longer the time it takes for the oil to separate while frozen, the higher the freeze resistance can be considered. Furthermore, the freeze resistance test was conducted on samples 1 to 3, and the results of the freeze resistance test are shown in Figure 4.

[0033] <<Review of Results>> (Regarding heat resistance testing) From the results of samples 1 to 3, it was confirmed that the area of ​​oil "seepage" was smaller in sample 2 than in sample 1, and furthermore, the area of ​​oil "seepage" was smaller in sample 3 than in sample 2. In other words, it was confirmed that heat resistance could be improved by stirring twice, before and after adding vinegar (Sample 2), and that the effect of improving heat resistance could be significantly enhanced by using a thickening agent (Sample 3). Furthermore, unlike samples 1-3 which used unsweetened soy milk, the results for samples 4-6 were obtained using sweetened soy milk, but the same trends as samples 1-3 were observed (stirring twice before and after adding vinegar → improved heat resistance; use of a thickener → significantly enhanced heat resistance improvement effect). Therefore, the results for samples 1-6 confirmed that the desired effect could be obtained whether unsweetened soy milk or sweetened soy milk was used. However, it was also confirmed that samples 1-3, which used unsweetened soy milk, showed a greater improvement in heat resistance than samples 4-6, which used sweetened soy milk.

[0034] Comparing the results of samples 7-9, which are commercially available vegan dressings (mayonnaise), with those of samples 2-3 and 5-6 according to the present invention, it was confirmed that the samples according to the present invention exhibited significantly improved heat resistance compared to the commercially available products.

[0035] (Regarding the freezing resistance test) Oil separation was confirmed in sample 1 after 40 days, while it took 130 days for sample 2 and 190 days for sample 3. These results confirmed that Sample 2, obtained by stirring twice before and after adding vinegar, showed improved freeze resistance, with the time until oil separation in the frozen state being more than three times longer than that of Sample 1. Furthermore, in Sample 3, obtained using a thickening agent, the time until oil separation in the frozen state was extended to more than 4.7 times that of Sample 1, confirming that the effect of improving freeze resistance can be enhanced.

Claims

1. A method for improving the heat resistance and freeze resistance of a dressing, A first stirring step involves stirring a raw material containing 45-65% by mass of oil and 25-50% by mass of soy milk until its viscosity at 20°C reaches 60-800 Pa·s. A vinegar addition step is performed in which vinegar is added to the raw material after the first stirring step so that the vinegar content is 2 to 4% by mass, A method for improving the heat resistance and freeze resistance of a dressing, comprising a second stirring step of stirring the raw materials after the vinegar addition step until the viscosity at 20°C becomes 150 Pa·s or more.

2. A method for improving the heat resistance and freeze resistance of a dressing according to claim 1, wherein the raw material for the first stirring step contains 0.01 to 0.4% by mass of a thickener.

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