JPS6366502B2 - - Google Patents

Description

[Detailed Description of the Invention] (a) Industrial Application Field The present invention relates to a solid dressing-like food product that is highly elastic, has a smooth texture, and is thermoplastic. It is an extremely versatile food that can be used not only as dressings, but also as desserts and frozen desserts.

(b) Prior Art Semi-solid dressings such as mayonnaise or emulsified liquid dressings such as French dressing are currently distributed and used mostly in paste form. As a result, they may be difficult to handle and may prevent the use of some foods. For example, conventional dressings adhere to packages such as packaging films and tubes, making them very inconvenient to handle. Furthermore, in the case of mayonnaise, even if it is stuffed into fish paste products such as chikuwa and kamaboko, which are said to go well in terms of flavor, it will sag and lose its commercial value. If it were possible to solidify these materials, their uses could be expanded, which would be of great industrial significance. However, since these dressings generally have vinegar added, their pH is between 3 and 4.5, and it is difficult to form a gel and solidify under these acidic conditions without changing the flavor. This is difficult for emulsified foods such as semi-solid dressings or emulsified liquid dressings.

(c) Problems to be Solved by the Invention An object of the present invention is to provide a solid dressing-like food that is highly elastic, has a pudding-like smooth texture, and does not adhere to packaging materials.

(d) Means for Solving the Problems The present invention was completed as a result of intensive research to achieve the above object. It is a solid dressing-like food product that is made by adding it and then cooling it.

Methoxy pectin or carrageenan is used as the polysaccharide. These are capable of gel formation in acidic conditions.

As the salt, calcium salts such as calcium lactate, calcium pyrophosphate, and calcium chloride, sodium salts such as sodium citrate, sodium apple salt, and sodium hexametaphosphate, and potassium salts such as potassium pyrophosphate, potassium metaphosphate, and potassium polyphosphate are used.

Calcium salt if the polysaccharide is methoxy pectin, calcium salt if carrageenan,
Sodium salt and potassium salt are used respectively.

The amount of polysaccharide required for solidification can be selected depending on the desired hardness, ranging from 1 to 10% (by weight, hereinafter the same) for methoxy pectin and 1 to 12% for carrageenan. In addition, in the case of methoxy pectin, the salt is 1 to 50% calcium salt, and in the case of carrageenan, 0.1 to 20% calcium salt, 0.1 to 15% sodium salt, or 0.1 to 20% potassium salt. It is preferable to add %.
If the amount of these salts is less than the above range, it will be difficult to act as a crosslinking agent and PH regulator necessary for forming a three-dimensional network structure of the polysaccharide, and if it is too much, water molecules will be taken away from the polysaccharide. Difficult to form gel. The polysaccharide and salt may be added at any stage of the dressing manufacturing process, for example, by adding them to the aqueous phase when blending raw materials, or may be added to the finished dressing. In either case, it can be used as a powder. The temperature at the time of addition is 50
It is necessary to heat the solution at a temperature of at least 60°C, preferably at least 60°C; polysaccharides and salts are difficult to dissolve at temperatures below 50°C.

The mixture uniformly mixed as described above is poured into a casing tube, plastic cup, etc., and then cooled to below 20°C, preferably below 10°C, to gel.

e. Effects of the invention The obtained product is highly elastic and has a very smooth pudding-like texture. Therefore, it can be used not only as a dressing as in the past, but also as a dessert, frozen dessert, etc. Furthermore, since these polysaccharides are thermoplastic, they can be dissolved by moderate heating and solidified again by cooling. Since only a very small amount of polysaccharide and salt are required for solidification, smooth gel-like physical properties can be imparted to the original dressing-like food without impairing its flavor at all.

Example 1 Solpi-2000 isolated soy protein partially hydrolyzed with an enzyme (manufactured by Nisshin Oil Co., Ltd.), seasonings, spices, and water were dispersed and dissolved in a water bath in the following formulation. water here,
Methoxy pectin and calcium lactate were mixed, swollen and dissolved at 70°C, and then mixed together. While keeping this at around 70℃, add cottonseed oil dropwise and mix it with a homomixer (HV-M manufactured by Tokushu Kikai Kogyo Co., Ltd.).
The mixture was emulsified using a mold), and then vinegar was added and mixed. Insert this into a chikuwa at around 70℃, and then
When the product was cooled to a temperature of 50%, it solidified as a very smooth solid dressing-like food in the chikuwa, and a very delicious processed food with a pudding-like texture that harmonized with the texture of the chikuwa was obtained.

Composition: Soy protein hydrolyzate 20.0 (parts by weight) Water 400.0 Seasonings, spices 40.0 Vinegar 30.0 Cottonseed oil 570.0 Methoxy pectin 11.0 Calcium lactate 1.0 Example 2 Egg yolk, seasonings, spices, and 2/3 of the combination as shown below. of water into a mixer and stirred to uniformly dissolve. Add 1/3 volume of water to 60℃.
Carrageenan, calcium salt, swollen and dissolved in
The following combination mixture of sodium salt and potassium salt was mixed together. Vegetable oil was gradually added while stirring while maintaining the temperature at around 55°C, and the mixture was stirred for several minutes after the addition was completed. Add vinegar and mix,
When the mixture was filled into a sheet-shaped container and cooled in a low-temperature room at around 8°C, a sheet-shaped solid dressing-like food product that did not stick to the package and had a pudding-like smooth texture was obtained.

Composition: Vegetable oil 65 (parts by weight) egg yolk 17 Vinegar 13 Seasoning spices 5 carrageenan 1.1 Calcium lactate 0.1 Sodium citrate 0.1 Potassium pyrophosphate 0.1

Claims (1)

[Claims] 1 In the manufacturing process of semi-solid or emulsified liquid dressing, 1 to 10% of methoxy pectin and a calcium salt, or 1 to 12% of carrageenan and a calcium salt, a sodium salt, or a potassium salt are added hot and then cooled. Solid dressing-like food.