JP2760664B2 - Oil-in-water dressing with ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water type dressing containing ingredients and, more particularly, to a salad or the like having a luxurious image easily, and after heat sterilization. Also, the present invention relates to an oil-in-water type dressing containing ingredients, which is excellent in emulsification stability during storage and dispersion stability of ingredients.

[0002]

2. Description of the Related Art Conventionally, as a dressing containing ingredients, for example, there is a Thousand Island dressing containing chopped peppers, onions, celery and the like.
The size of the ingredients dispersed in the dressing is about 3 mm square at most.

[0003] Therefore, after dressing is applied to vegetables or the like, the presence of ingredients cannot be sufficiently felt, and salads having a luxurious image cannot be obtained. That is, for example, when a dressing having a relatively high viscosity containing ingredients of the above-described size is sprinkled on vegetables or the like, the ingredients are usually milky because this kind of dressing is usually emulsified. It was hidden inside a dressing that was kept over vegetables and the like, and its presence could not be felt. Conversely, if a dressing having a relatively low viscosity is sprinkled on vegetables or the like, the ingredients flow down from the vegetables and the like together with the dressing and are deposited on the bottom of the container. Was not known.

Therefore, in order to provide a dressing of a type not found in the conventional market, it is possible to sufficiently sense the presence of the ingredients and obtain a salad or the like having a luxurious image. An attempt was made to produce a dressing that used larger ingredients and used more.

However, when the dressing has a high viscosity, the material emerging from the dressing is only a part of the material, and most of the material is hidden in the dressing. Could not be felt enough. Conversely, when the dressing has low viscosity, the ingredients are on the vegetables and the like, but most of the dressings run down from the vegetables and the like, so that the vegetables, the dressing and the ingredients could not be tasted together. In addition, there is a problem that the emulsified state of the dressing cannot be stably maintained after heat sterilization or during storage. Furthermore, there was a problem that the ingredients settled during storage.

[0006]

SUMMARY OF THE INVENTION The present invention relates to a salad having a luxurious image in which vegetables, dressings and ingredients can be tasted together and the presence of the ingredients can be fully felt on vegetables and the like. It is an object of the present invention to provide an oil-in-water type dressing containing ingredients, which is capable of easily producing the ingredients, and has excellent emulsification stability after heat sterilization or storage, and excellent dispersion stability of ingredients.

[0007]

Generally, the viscosity of the dressing is in the range of less than 30,000 cp.
To achieve all of the above objects only when the viscosity of the dressing is in the range of 500 cp to 2300 cp after heat sterilization or during storage of a dressing containing a specific amount of ingredients of a specific size. It has been completed based on the finding that it can be done.

The gist of the invention is that 5 to 10 mm × 5 to 30 parts by weight of a dressing of 500 to 2300 cp.
An oil-in-water type dressing containing ingredients, characterized in that ingredients having at least one surface having a maximum size of mm are contained in a proportion of 20 to 60 parts by weight.

Hereinafter, the present invention will be described in detail. Dressing is usually vinegar or citrus juice, salt,
It is manufactured by mixing and mixing sugars, spices and the like, and adding edible vegetable oils such as salad oil, olive oil, rapeseed oil, sesame oil and the like thereto. The dressing thus manufactured is a so-called separated liquid type dressing in which the water phase and the oil and fat are separated. This type of dressing is uniformly emulsified using a whipper, a homogenizer, a colloid mill or an emulsifier, etc., to obtain an emulsified liquid type, that is, an oil-in-water type dressing.

Usually, such an oil-in-water type dressing is opaque, that is, emulsified, because the oil or fat is finely dispersed in the water phase in a size of about 1 to 10 μm.
The dressing targeted in the present invention is an oil-in-water type dressing emulsified in this way.

Here, the emulsified dressing refers to a dressing that has become opaque to such an extent that the ingredients in the dressing cannot be seen through. Specifically, the wavelength is 500 nm.
The absorbance at m is 6 or more.

In the present invention, the dressing described above contains an ingredient. Ingredients include carrots, shiitake mushrooms, onions, corn, bamboo shoots, celery, tomatoes, apples and other fruit and vegetables, tuna and squid and other fish meats, pork and cows and other meat meats, hams and yak pigs and other processed meat products. Etc. can be exemplified.

The above-mentioned ingredients are 5 to 10 mm × 5 to 30
The one that has been treated so as to have at least one surface having the maximum size of mm is used.

That is, when small ingredients having no surface having the above-mentioned size are used, the presence of the ingredients cannot be sufficiently felt after dressing is applied to vegetables or the like, and a luxurious image is obtained. Salads cannot be obtained. Conversely, when using a large ingredient having a surface size larger than the above-mentioned size, when the dressing is sprinkled on vegetables or the like, the ingredient adheres to the inner wall of the container. It becomes difficult to discharge from the container together.

The ingredients having the above-mentioned size should be 80% by weight or more, preferably 90% by weight or more of the whole ingredients.

In processing the ingredients to the above-mentioned size, a dicer, a slicer, a comb cutter or the like may be used.

The above-mentioned ingredient having a surface of a specific size is contained in a proportion of 20 to 60 parts by weight, preferably 30 to 50 parts by weight, based on 50 parts by weight of the dressing.

That is, when the content of the above ingredients is low, the presence of the ingredients cannot be sufficiently felt after dressing is applied to vegetables or the like, and salads having a luxurious image cannot be obtained. . Conversely, if the content of ingredients is large, it becomes difficult to completely immerse the ingredients in the dressing in the packaging container, the ingredients and the dressing do not mix well, and heat sterilization is performed. In this case, sterilization failure may occur.

The present invention has a great feature in that the above-mentioned specific size and amount of ingredients are contained in a dressing having a viscosity of 500 to 2300 cp, preferably 1000 to 2000 cp. The viscosity was such that a dressing at 25 ° C. This is a value measured under the condition of 30 rpm using a B-type viscometer equipped with No. 3.

[0020] The present invention provides a method for producing vegetables, which can be sufficiently sensed on vegetables or the like after the dressing is applied to the vegetables or the like for the first time when the viscosity of the dressing is in the above range. The dressing and the ingredients can be enjoyed together, and after the heat sterilization or during storage, the separation of oils and fats can be prevented, and further, the sedimentation of the ingredients can be prevented. Can be.

That is, when the viscosity is lower than 500 cp, the dispersion stability of the ingredients becomes extremely poor. In addition, the emulsification stability of the dressing cannot be maintained, and most of the dressing flows down from the vegetables and the like and accumulates at the bottom of the container containing the vegetables and the like, so that the vegetables, the dressing, and the ingredients cannot be tasted together. Tend.

On the other hand, when the viscosity is higher than 2300 cp, the dressing covers the vegetables without falling down from the vegetables and the like, and the ingredients are hidden in the dressing and the presence of the vegetables and the like is determined. I can't feel enough above.

As a method for bringing the ingredients into the state of being dressed in the above-mentioned viscosity range, for example, the transfer of water in the aqueous phase of the dressing with the ingredients during heat sterilization or during storage. In consideration of the above, there is a method in which the viscosity of the dressing is adjusted to a range of 700 to 2500 cp, and then the ingredients are mixed therein. The adjustment can be performed, for example, by using a thickening agent such as xanthan gum, gum arabic, carrageenan, and agar. The thickener is preferably used in a ratio of 0.1 to 4.3% by weight based on the dressing.

[0024]

Example 1 In 40 parts by weight of water, 0.2 part by weight of xanthan gum, 1 part by weight of egg yolk, 2 parts by weight of salt, 10 parts by weight of fresh cream, 1 part by weight of sodium glutamate, 2 parts by weight of lemon juice, 1 part by weight of white sugar Parts, vinegar 5 parts by weight, pepper 0.1
Parts by weight and uniformly mixed, then add 20 parts by weight of rapeseed oil and stir with a homomixer for about 1 minute,
The mixture was homogenized with a homogenizer under the condition of 150 kg / cm ² to produce an oil-in-water dressing having a viscosity of 1800 cp and an absorbance of 24 at 500 nm. Next, the above dressing 5
Parts by weight, diced onion 0.5 part by weight, carrot 0.5 part by weight, hole-shaped cone 1 part by weight, flake-shaped tuna 1 part by weight (5-10 mm × 5-3
Ingredients having at least one surface maximizing the size of 0 mm were 84% by weight of the entire ingredients), filled in a transparent pouch (material: nylon / polypropylene), and then sealed. Was subjected to a sterilization treatment at 90 ° C. for 10 minutes to obtain an oil-in-water type dressing A containing ingredients. The viscosity of the oil-in-water type dressing A containing the ingredients thus obtained was 1600 cp.

[0025]

Example 2 An oil-in-water type containing ingredients was prepared in the same manner as in Example 1 except that the viscosity of the dressing was adjusted to 1500 cp by adding 0.3 parts by weight of starch and 0.1 part by weight of xanthan gum. Dressing B was obtained. The viscosity of the oil-in-water type dressing B containing the ingredients thus obtained was 1300 cp.

[0026]

Comparative Example 1 Except that the dressing viscosity was 400 cp by changing xanthan gum to 0.1 part by weight.
An oil-in-water type dressing C containing ingredients was obtained in the same manner as in Example 1. The viscosity of the oil-in-water type dressing C containing the ingredients thus obtained was 300 cp.

[0027]

Comparative Example 2 An oil-in-water droplet type dressing D containing ingredients was obtained in the same manner as in Example 1, except that the viscosity of the dressing was changed to 2800 cp by changing xanthan gum to 0.26 parts by weight. The viscosity of the oil-in-water type dressing D containing the ingredients thus obtained was 2600 cp.

About oil-in-water type dressings A to D containing the ingredients obtained from Examples 1 and 2 and Comparative Examples 1 and 2,
Table 1 shows the results of organoleptically evaluating the appearance of the salad after applying the dressing to vegetables and the like, the emulsified state of the dressing after heat sterilization, and the dispersion state of the ingredients.

[0029]

[Table 1]

As is clear from Table 1, the dressing according to the present invention is characterized in that the presence of the ingredients can be sufficiently felt on vegetables and the like, In addition, it was possible to satisfy all of the requirements, that is, it was excellent in the emulsion stability and the dispersion stability of the ingredients.

[0031]

According to the dressing containing the ingredients of the present invention, after the dressing is applied to the vegetables and the like, the presence of the ingredients can be sufficiently felt on the vegetables and the like, and the vegetables remaining on the vegetables and the like moderately remain. It can easily make salads with a luxurious image that can taste ingredients and ingredients together, and have excellent emulsion stability after heat sterilization or storage, and excellent dispersion stability of ingredients. I have.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int.Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24

Claims (1)

(57) [Claims] 1. Dressing 5 of 500-2300 cp
An ingredient having at least one surface maximizing the size of 5 to 10 mm × 5 to 30 mm with respect to 0 parts by weight is 2
An oil-in-water type dressing containing ingredients, which is contained in a proportion of 0 to 60 parts by weight.