JP2009278932A - Separation type dressing - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide separation type dressing favorably separated into a water phase part and an oil phase part, and free from feeling of fluctuation in flavor when eaten, and to provide an oil and fat composition for producing the separation type dressing. <P>SOLUTION: The oil and fat composition for the separation type dressing contains 0.02-1.2 mass% of an emulsifying agent. Use of the oil and fat composition for the separation type dressing results in adding flavor of the water phase part to the oil phase part and thereby making an eater feel free from the fluctuation in flavor when eaten. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a fat composition for a separate dressing and a separate dressing.

  There are two types of dressing: emulsification type and separation type. The emulsification type is characterized by a creamy texture and flavor, while the separation type has a light flavor. The separation type consists of an aqueous phase portion and an oil phase portion, and when used, shakes strongly to make a uniform emulsified state, and then eats over a salad or the like.

  However, even if the separation type is emulsified before use, the state immediately breaks and separates into a water phase part and an oil phase part. Will be spoken separately. Since the flavor component was dissolved in the water phase portion but not in the oil phase portion, the flavor was not felt even if the oil phase portion was used as a mouth, and there was a variation in flavor for each mouth. Therefore, various attempts have been made to maintain the emulsified state after shaking.

For example, Patent Document 1 discloses a separate dressing formed by blending a sucrose fatty acid ester. According to this, the emulsified state after shaking can be maintained for a certain period of time by utilizing the emulsification characteristics of the sucrose fatty acid ester.
JP-A-53-101574

  However, separable dressings are originally characterized by having a light flavor, and those that maintain the emulsified state as in Patent Document 1 are creamy, which is not preferable. Moreover, since it returned to the original form which the water phase part and the oil phase part isolate | separated with time, it was not able to feel the flavor stabilized over time.

  The present invention has been made in view of the problems as described above, and the object thereof is a separation type in which separation between the water phase part and the oil phase part is good and does not cause a variation in flavor when eating. To provide dressing.

  The inventors of the present invention have made extensive studies to solve the above problems. As a result, it was found that by using an oil / fat composition containing a certain amount of emulsifier and oil / fat for the production of a separation-type dressing, the flavor of the water phase part can be imparted to the oil phase part without emulsification. It came to complete. Specifically, the present invention provides the following.

The oil composition for a dressing according to the present invention is characterized in that 0.02 to 1.2% by mass of an emulsifier is blended. In the oil composition for dressing according to the present invention, the emulsifier is preferably HLB 1 to 9, and is preferably a glycerin fatty acid ester. Furthermore, it is preferable that the compounding quantity of an emulsifier is 0.1 / ( _EHLB ) ¹ / 2-3 / ( _EHLB ) ^1/2 mass% ( _EHLB shows _HLB of an emulsifier.), And an emulsifier It is preferable that 50% by mass or more of the fatty acid residues constituting the unsaturated fatty acid residues.

  And the separation type dressing of this invention is mix | blended in the ratio of 88.8: 1.2-99.98: 0.02 fats and oils and an emulsifier. And furthermore, the method of the present invention comprises the fat and oil and the emulsifier in a ratio of 98.8: 1.2 to 99.98: 0.02. It is characterized by giving.

  ADVANTAGE OF THE INVENTION According to this invention, the flavor of a water phase part can be provided to an oil phase part, maintaining favorable isolation | separation with the water phase part and oil phase part of a separation type dressing. Therefore, since the flavor is brought from both the water phase part and the oil phase part, it is possible to feel the flavor regardless of whether the water phase part or the oil phase part is put in the mouth, and the variation in the flavor. Disappears.

  Hereinafter, embodiments of the present invention will be specifically described.

  The oil composition for a dressing according to the present invention is characterized in that 0.02 to 1.2% by mass of an emulsifier is blended. In the oil composition for separable dressings of the present invention, in order to impart the flavor of the water phase part to the oil phase part while maintaining the separation between the water phase part and the oil phase part of the separable dressing, Is blended in such a ratio.

  Here, the oil composition for a separable dressing constitutes the oil phase part of the separable dressing. Generally, the separation type dressing is composed of an aqueous phase portion and an oil phase portion. The water phase portion is mainly composed of water, and is composed of a water-soluble or water-dispersible raw material blended as necessary. Examples of main constituent materials include vinegar, fermentation raw materials, and flavor raw materials. The oil phase portion is mainly composed of fats and oils, and if necessary, oil-soluble or oil-dispersible raw materials are blended. The oil / fat composition for separation dressings of the present invention can be easily prepared by combining it with the one corresponding to the water phase part.

  In the oil composition for dressing according to the present invention, the oil and fat is not particularly limited as long as it is edible, and it may be of plant origin, animal origin, or synthetic product. For example, soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil , Grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, Beef fat, pork fat, chicken fat, milk fat, fish fat, seal fat, algal fat, these oils and fats that have been low-saturated by quality improvement, these hydrogenated fats, glycerin and fatty acid esterified oil, transesterified oil, fractionation Examples include oils and fats. Further, it may be a plant that has been cultivated using genetic recombination technology, such as soybean, rapeseed, corn, palm, palm, olive, flaxseed, sunflower, safflower, camellia, cottonseed and the like. Further, such fats and oils may be used in the form of one type or a combination of two or more types.

  In the oil composition for dressing according to the present invention, the emulsifier is not particularly limited, and all emulsifiers used as food additives can be used. Examples thereof include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester and the like. Moreover, it is preferable that HLB is 1-9, More preferably, it is 2-9, More preferably, it is 4-9. When the HLB is 9 or less, the property of being hardly soluble in water is stronger than the property of being easily soluble in water, so that the solubility of the emulsifier in fats and oils is increased and the flavor component is easily transferred to the oil phase part. In addition, "HLB" here is HLB of the whole emulsifier finally used, and when using a plurality of emulsifiers, it is obtained by weighted average of HLB of these emulsifiers.

  Furthermore, the emulsifier is preferably a glycerin fatty acid ester. In the present invention, the glycerin fatty acid ester is a glycerin fatty acid ester described in the 7th edition Food Additives Official Document (Japan Food Additives Association), and is an ester of fatty acid and glycerin or polyglycerin and derivatives thereof. Partial ester of glycerin, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin acetic acid ester, polyglycerin fatty acid ester and polyglycerin condensed ricinoleic acid ester Can be mentioned. Among these, polyglycerin fatty acid ester is preferable in that it has a good flavor.

  In the oil composition for dressing according to the present invention, the amount of the emulsifier is 0.02 to 1.2% by mass. When the amount is within this range, the water phase part and the oil phase part can be well separated even if the dressing is shaken, and the flavor component of the water phase part can be dissolved in the oil phase part. Furthermore, the unpleasant odor of the emulsifier is not felt. The upper limit is preferably 1.0% by mass or less, and the lower limit is preferably 0.03% by mass, more preferably 0.1% by mass.

Furthermore, it is preferable that the compounding quantity of an emulsifier is 0.1 / ( _EHLB ) ¹ / 2-3 / ( _EHLB ) ^1/2 mass% ( _EHLB shows _HLB of an emulsifier.). In such a range, even if the dressing is shaken, it can be quickly separated, and the flavor component in the water phase part can be dissolved in the oil phase part. In addition, since it is easy to emulsify in the case of an emulsifier with high HLB, the upper limit is preferably 2 / (E _HLB ) ^1/2 mass% or less, and more preferably 1 / (E _HLB ) ^1/2 mass% or less.

  In the oil composition for dressing according to the present invention, it is preferable that 50% by mass or more of the fatty acid residues constituting the emulsifier are unsaturated fatty acid residues. Since the dressing is stored refrigerated, it is preferable to mix an emulsifier having cold resistance. Therefore, the fatty acid residue constituting such an emulsifier is preferably rich in unsaturated fatty acid residues. If it is 50% by mass or more, the cold resistance is improved, and the emulsifier is difficult to crystallize even if the dressing is stored refrigerated. Here, the fatty acid residue is a group obtained by removing OH of a carboxyl group from a fatty acid. The unsaturated fatty acid is not particularly limited, but a fatty acid having 16 to 22 carbon atoms is preferable, and examples thereof include oleic acid, linoleic acid, linolenic acid and the like. Among them, an emulsifier containing a large amount of oleic acid is cold resistance and oxidation stability of the emulsifier. And are preferable.

  In addition, although the oil-fat composition for separation-type dressing of this invention can be manufactured by the method as described in the Example mentioned later, it is not limited to this.

  In the separation type dressing of the present invention, the oil and fat and the emulsifier are blended in a ratio of 98.8: 1.2 to 99.98: 0.02, preferably 98.8: 1.2. It is -99.97: 0.03, More preferably, it is 99.0: 1.0-99.9: 0.1. When the fats and oils and the emulsifier are blended at a ratio of 98.8: 1.2 to 99.98: 0.02, the water phase part and the oil phase part can be quickly and satisfactorily separated, and water The flavor component of the phase part can be dissolved in the oil phase part. Therefore, even if only one of the oil phase part and the water phase part is used as a mouth when eating, the flavor is brought from the water phase part and the oil phase part, so the balance of the flavor is good.

  The separation-type dressing of the present invention is a separate liquid seasoning mainly used for salad dishes, and consists of an aqueous phase portion and an oil phase portion. And according to flavor, it is classified into Japanese-style dressing, Chinese dressing, French dressing, Italian dressing, soy sauce dressing, sesame flavor dressing and the like. The components used in the water phase part are mainly vinegar, fermentation raw materials, and flavor raw materials, and the components used in the oil phase part are fats and oils, which are used in the above-described oil composition for dressing according to the present invention. It is the same.

  The vinegar includes synthetic vinegar and brewed vinegar obtained by fermenting cereals or fruits with acetic acid. Examples of the grain vinegar include rice vinegar, rice vinegar, black vinegar, malt vinegar, and brown rice vinegar. Examples of fruit vinegar include grape vinegar such as apple vinegar, wine vinegar and balsamic vinegar. Fermentation raw materials are raw materials produced using fermentation methods based on the action of microorganisms or enzymes. For example, rice vinegar, grain vinegar, fruit vinegar and other vinegars, wine, sake, plum wine and other liquors, soy sauce, miso , Mirin, mirin-style seasoning, yogurt, cheese, fermented milk, natto, kimchi, kochijan, tobanjan, tenmenjan, fish sauce and the like. Flavor ingredients include spices, flavored vegetables, herbs, etc., and the flavors have a particular emphasis on flavor, such as pepper, paprika, basil, dill, rosemary, cumin, tarragon, coriander, star anise. , Clove, cardamom, laurel, turmeric, fennel, mustard, thyme, sage, mace, allspice, celery seed, yam, wasabi, pepper, herb and spices such as oregano, cayenne pepper, chili powder, capers, corn, walnut , Seeds such as sesame seeds, pine nuts, almonds, tuna, scallops, bonito, seafood such as sea urchin, sea bream, seafood such as sea bream, corn, corned beef, ham, etc. Kinds, Asatsuki, Pumpkin, Shiso, Ginger, Celery, Daikon, Bamboo shoot, T Green onions, tomatoes, carrots, garlic, green onions, parsley, bell peppers, red bell peppers, yellow peppers, pickles, zaisai, horseradish, sweet potatoes, green peas, fruit and other flavored vegetables, plum dried, ume, pumpkin, olives, Grapefruit, sudachi, pineapple, grape, mango, peach, yuzu, lime, apple, lemon, tangerine, kiwifruit, summer tangerine, hassaku, fruit of fruit such as passion fruit and its juice, shiitake mushroom, jellyfish, etc. Seasonings and sauces such as mushrooms, kombu, glue, hijiki, seaweed, consomme, ketchup, flavor seasoning, chili sauce, tomato sauce, oyster sauce, wooster sauce, natural extract, yeast extract, meat extract, seafood Extracts such as extracts and vegetable extracts Scan acids and the like.

  Further, according to the separation type dressing of the present invention, salt, acidulant, umami seasoning (amino acid, nucleic acid, etc.) protein hydrolyzate, saccharide, sweetener, flavor, Antioxidants, thickeners, emulsifiers, water, animal and whale meat such as minced pork, beef and chicken can be added.

  In the separation type dressing of the present invention, the oil phase part is preferably 10 to 90% by mass of the whole dressing in terms of the balance of flavor, and more preferably 20 to 60% by mass.

  The separable dressing of the present invention can be produced by the method described in Examples described later, but is not limited thereto, and a generally known method can be used. Generally, various raw materials other than edible fats and oils are put into a heatable stirring tank, and heated and stirred to prepare an aqueous phase part. The purpose of heating and stirring is to uniformly disperse, dissolve, and sterilize raw materials, and the conditions are not particularly limited as long as this can be achieved. Heating and stirring can be performed under pressure, reduced pressure, and normal pressure, and is usually performed under normal pressure. The temperature condition is not limited, and the raw material may be dissolved and sterilized. Usually, it is carried out at 40 to 95 ° C, preferably 60 to 95 ° C. The stirring may be performed as long as the raw material is uniformly dispersed, and a propeller, a homomixer, a blender, a disper, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, an ultrasonic stirrer or a method can be used, and rotation. The number and stirring time are not particularly limited as long as the raw materials are uniformly dispersed. Thereafter, the aqueous phase portion is cooled to about room temperature, and dressings are obtained by combining with the oil phase portion separately prepared mainly for edible fats and oils.

  In the method of the present invention, the fat and oil and the emulsifier are blended at a ratio of 98.8: 1.2 to 99.98: 0.02, thereby imparting the flavor of the aqueous phase to the oil phase of the separate dressing. It is characterized by that. Here, the “flavor of the aqueous phase” refers to the flavor and aroma that is felt when put in the mouth brought from vinegar, fermentation raw materials, and flavor raw materials, which are the main components of the aqueous phase. Moreover, “giving the flavor of the water phase part to the oil phase part” means that the flavor component existing in the water phase part is dissolved in the oil phase part. The oil phase part brings a rich and mild feeling peculiar to fats and oils, but the oil phase part alone does not feel the flavor when the water phase part is consumed. Therefore, if the dressing is separated into an aqueous phase part and an oil phase part, a well-balanced flavor cannot be felt. In the present invention, by blending the fat and the emulsifier in the above ratio, the flavor component dissolved in the water phase part is easily transferred to the oil phase part, so even if only the oil phase part is used as a mouthpiece. You can feel the flavor.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to these descriptions at all.

<Production Example 1> Separable dressing oil and fat composition About 10 parts by mass of fat and oil and an emulsifier were charged into a heatable container equipped with a propeller stirrer. Subsequently, it heated at 40 degreeC, stirring at 200 rpm, and was set as the uniform composition. Furthermore, room temperature fats and oils were added with stirring to obtain a total of 100 parts by weight of a fat composition for dressing. The recipe is shown in Table 1.

<Manufacture example 2> Separation type soy sauce dressing The water phase part raw material of the mixing | blending ratio shown in Table 2 was thrown into the container which can be heated with a propeller stirrer, and it heated until the product temperature became 90 degreeC, stirring at 100 rpm. Further, stirring was performed for 25 minutes while maintaining the product temperature at 90 ° C. Thereafter, the product was cooled to 20 ° C. and combined with the oil phase part to obtain a separate soy sauce dressing.

<Manufacture example 3> Separation type French dressing The water phase part raw material of the compounding ratio shown in Table 3 was thrown into the container with a propeller stirrer. And after stirring at 200 rpm at room temperature, the separation type French dressing was obtained by combining with an oil phase part.

<Evaluation method 1> Separation evaluation of water phase part and oil phase part After shaking the separated soy sauce dressing produced according to Production Example 2, it was allowed to stand for a while and the separation state of the water phase part and the oil phase part was confirmed. . Evaluation was performed by 10 panelists. The evaluation criteria are shown below. The average value of the evaluation scores of all the panelists was calculated, and the average value of 2.5 points or more was evaluated A, and the average value of 2.0 points or more and less than 2.5 points was evaluated A ′, 1.0 A score of less than 2.0 and a score of less than 2.0 was rated as B, and a score of less than 1.0 was rated as C. As a result of this evaluation, “A”, “A ′”, and “B” were judged to have commercial value as separate dressings.

<Evaluation criteria>
3 points: good 2 points: slightly good 1 point: bad

<Evaluation method 2> Flavor evaluation of oil composition for separable dressings The overall flavor of the oil composition for separable dressings was evaluated. The evaluation was a 10-level evaluation of 1 to 10 by 10 panelists (with 5 as the standard, the closer to 10, the better the flavor). And the average value of the evaluation score of all the panelists was calculated, and the first decimal place was rounded off to obtain the evaluation score.

<Evaluation method 3> Flavor evaluation of dressing After dressing was shaken, it was applied to a vegetable salad and evaluated for the overall flavor. In addition, after the dressing was shaken, the flavor of the separated oil phase was also evaluated. The evaluation was a 10-level evaluation of 1 to 10 by 10 panelists (with 5 as the standard, the closer to 10, the better the flavor). And the average value of the evaluation score of all the panelists was calculated, and the first decimal place was rounded off to obtain the evaluation score.

<Example 1>
As shown in Table 1, 99.9% by mass of refined rapeseed oil (manufactured by Nissin Oillio Group Co., Ltd.) as fats and oils, and pentaoleate decaglycerin (Sunsoft Q-175S, HLB4.5: Taiyo Kagaku Co., Ltd.) as emulsifiers ) Produced) and 0.1% by mass of the oil composition for separation type dressing was produced. The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.

About separation-type soy sauce dressing and separation-type French dressing, the separation evaluation of the water phase part and the oil phase part was performed. Evaluation followed the evaluation method 1.
About the oil-and-fat composition for separation-type dressings, separation-type soy sauce dressing, and separation-type French dressing, flavor evaluation was performed. In addition, about the separation-type soy sauce dressing and the separation-type French dressing, the whole flavor and the flavor of the oil phase part were evaluated. The evaluation method followed Evaluation Method 2 for the oil composition for separation-type dressing, and Evaluation Method 3 for separation-type soy sauce dressing and separation-type French dressing.
The evaluation results are shown in Table 4.

<Example 2>
As shown in Table 1, 99.5% by mass of refined rapeseed oil (manufactured by Nissin Oillio Group Co., Ltd.) as fats and oils, decaglycerin pentaoleate (Sunsoft Q-175S, HLB4.5: Taiyo Kagaku Co., Ltd.) as emulsifiers ) Manufactured) and 0.5% by mass of the oil composition for separation dressing was manufactured. The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Example 3>
As shown in Table 1, 99.0% by mass of refined rapeseed oil (manufactured by Nissin Oillio Group Co., Ltd.) as fat and oil and pentaoleate decaglycerin (Sunsoft Q-175S, HLB4.5: Taiyo Kagaku Co., Ltd.) as an emulsifier )) 0.5% by mass and sucrose oleate (Lyoto Sugar Ester O-170, HLB1: manufactured by Mitsubishi Chemical Foods) 0.5% by mass as an emulsifier An oil / fat composition was produced. The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Example 4>
As shown in Table 1, 99.9% by mass of refined rapeseed oil (manufactured by Nissin Oillio Group Co., Ltd.) as fats and oils, decaglycerin oleate (Ryoto-polyglycerin ester O-50D, HLB7.4: Mitsubishi Chemical Foods) as an emulsifier The oil-and-fat composition for separation-type dressing was manufactured using 0.1 mass%. The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Example 5>
As shown in Table 1, 99.5% by mass of refined rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd.) as fats and oils, decaglycerin oleate (Ryoto-polyglycerin ester O-50D, HLB7.4: Mitsubishi Chemical Foods) as an emulsifier A fat composition for separation-type dressing was produced using 0.5% by mass. The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Example 6>
As shown in Table 1, refined rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd.) 99.0% by mass as fats and oils, decaglycerin oleate (Ryoto-polyglycerin ester O-50D, HLB7.4: Mitsubishi Chemical Foods) as an emulsifier A fat composition for separation-type dressing was produced using 1.0% by mass. The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Example 7>
As shown in Table 1, 99.6% by mass of refined rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd.) as fats and oils, glyceryl monooleate citrate (Sunsoft No. 623M, HLB7.0: Taiyo Kagaku) Co., Ltd.) 0.2 mass%, and sorbitan monooleate (Sunsoft No. 81S, HLB5.1: Taiyo Kagaku Co., Ltd.) 0.2 mass% as an emulsifier An oil and fat composition was produced. The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Example 8>
As shown in Table 1, 99.6% by mass of refined palm fractionated oil (manufactured by Nisshin Oillio Group Co., Ltd.) as fats and oils and diglycerin mono-dioleate (Sunsoft Q-17B, HLB6.5: Sun) as emulsifiers The oil-and-fat composition for separation-type dressing was manufactured using 0.4 mass% of Chemical Co., Ltd.). The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Comparative Example 1>
As shown in Table 1, 100% by mass of refined rapeseed oil (manufactured by Nissin Oillio Group Co., Ltd.) was used as the oil composition for separable dressings.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Comparative Example 2>
As shown in Table 1, refined rapeseed oil (manufactured by Nissin Oilio Group Co., Ltd.) 99.99% by mass as fats and oils, pentaoleate decaglycerin (Sunsoft Q-175S, HLB4.5: Taiyo Kagaku Co., Ltd.) as an emulsifier ) Manufactured) A fat composition for dressing of separation type was manufactured using 0.01% by mass. The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Comparative Example 3>
As shown in Table 1, 98.0% by mass of refined rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd.) as fats and oils and decaglycerin oleate (Ryoto-polyglycerin ester O-50D, HLB7.4: Mitsubishi Chemical Foods) as emulsifiers 2.0% by mass and a fat composition for a separate dressing were produced. The production method followed Production Example 1.
Moreover, the separation-type soy sauce dressing was manufactured using this oil-fat composition for separation-type dressings. The recipe is shown in Table 2. The production method followed Production Example 2.
Furthermore, a separable French dressing was also produced using this separable oil composition for dressing. The recipe is shown in Table 3. The production method followed Production Example 3.
The evaluation items and the evaluation method are the same as those in Example 1. The evaluation results are shown in Table 4.

<Flavor of oil composition for separating dressing>
As shown in Table 4, in the oil composition for dressing according to the present invention (Examples 1, 2, 4, 5 and 8), the flavor derived from the emulsifier was not felt. In Examples 3, 6, and 7, the flavor of the emulsifier was slightly felt, but it was at a level that caused no problem to eat. In the oil and fat composition containing 2.0% by mass of the emulsifier (Comparative Example 3), an unpleasant flavor derived from the emulsifier was strongly felt.

<Separation of water-phase part and oil-phase part of separable soy sauce dressing>
As shown in Table 4, in the separation-type soy sauce dressing of the present invention (Examples 1, 3, 4, 5, 7 and 8), the water phase part and the oil phase part were well separated. In addition, although slightly inferior to these, Examples 2 and 6 also showed a level of separation with no problem as a product. However, in the separation-type soy sauce dressing in which fats and oils and an emulsifier are mixed at a ratio of 98.0: 2.0, the vicinity of the boundary between the water phase and the oil phase becomes cloudy due to emulsification, and the separation state is very high. It was bad (Comparative Example 3).

<Flavor of separate soy sauce dressing>
As shown in Table 4, in the separation-type soy sauce dressing (Examples 1 to 8) of the present invention, the flavor of the oil phase part was significantly improved as compared with the dressing not containing the emulsifier (Comparative Example 1). This is considered because the flavor component of the water phase part melt | dissolved in the oil phase part. In addition, the overall dressing flavor was improved. However, in the separate dressing in which the fats and oils and the emulsifier were blended at a ratio of 99.99: 0.01, neither the flavor of the oil phase nor the flavor of the whole dressing was changed (Comparative Example 2). In Comparative Example 3, measurement was not performed because the separation between the water phase part and the oil phase part was poor.

<Flavor of separate French dressing>
As shown in Table 4, the separation type French dressing (Examples 1 to 8) of the present invention is not as prominent as the above-mentioned separation type soy sauce dressing, but compared with a dressing that does not contain an emulsifier (Comparative Example 1). The flavor of the oil phase is improved. Also about this, it is thought that the flavor component of the water phase part dissolved in the oil phase part. In addition, the overall dressing flavor was improved. However, in the separate dressing in which the fats and oils and the emulsifier were blended at a ratio of 99.99: 0.01, neither the flavor of the oil phase nor the overall flavor was changed (Comparative Example 2). In Comparative Example 3, measurement was not performed because the separation between the water phase part and the oil phase part was poor.

Claims (7)

  An oil / fat composition for separation type dressings, characterized in that 0.02-1.2% by mass of an emulsifier is blended.   The said emulsifier is HLB1-9, The oil-fat composition for separated dressings of Claim 1 characterized by the above-mentioned.   3. The oil composition for dressing according to claim 1, wherein the emulsifier is a glycerin fatty acid ester. The blending amount of the emulsifier is 0.1 / (E _HLB ) ^{1/2 to} 3 / (E _HLB ) ¹ / ² % by mass (E _HLB indicates _HLB of the emulsifier). 1-3. Oil composition for dressing according to any one of 1 to 3.   5. The oil / fat composition for separated dressings according to claim 1, wherein 50% by mass or more of the fatty acid residues constituting the emulsifier is an unsaturated fatty acid residue.   A separate dressing characterized in that fats and oils and an emulsifier are blended in a ratio of 98.8: 1.2 to 99.98: 0.02.   The method of providing the flavor of an aqueous phase part to the oil phase part of a separation type dressing by mix | blending fats and oils and an emulsifier in the ratio of 98.8: 1.2-99.98: 0.02.