JP6453044B2 - salad - Google Patents

Description

  The present invention relates to a salad having a rich body and a clean aftertaste.

Potatoes, cucumbers, macaroni, etc. are eaten as salads with an acid emulsified seasoning such as mayonnaise. Mayonnaise and the like have edible fats and oils dispersed substantially uniformly as oil droplets and have an appropriate viscosity, and adhere to the surface of these ingredients to form a delicious dish with a good taste as a whole salad. Recently, with the spread of salads, not only the consumption has increased, but also the types of vegetables, fruits, pasta, etc. used have increased, and variations as a salad menu have also increased.

Under such circumstances, in order to increase variations as a salad menu, it is required to provide a new taste. Conventionally, regarding salads, for example, Japanese Patent Application Laid-Open No. 2004-97101 (Patent Document 1) discloses a technique relating to prevention of oil separation, but it does not provide a new taste.

JP 2004-97101 A

Therefore, the present invention provides a salad in which an acidic emulsified seasoning and a salad ingredient are blended, and has a rich and clear aftertaste.

The inventor of the present application, as a result of intensive research to solve the above problems, surprisingly uses the W / O / W type emulsified seasoning and the O / W type acidic emulsified seasoning in combination, If the salt concentration and saccharide concentration of the whole salad are adjusted to a specific range, it has been found that a salad with a rich and clear aftertaste can be obtained, and the present invention has been completed.

That is, the present invention
(1) O / W type acidic emulsified seasoning;
W / O / W type acidic emulsified seasoning;
A salad containing at least salad ingredients,
The O / W type acidic emulsified seasoning consists of an oil phase containing edible fats and oils, and an outer water phase containing egg yolk.
The W / O / W type acidic emulsified seasoning comprises an inner aqueous phase containing salt and acetic acid, an oil phase containing polyglycerin condensed ricinoleic acid ester, and an outer aqueous phase containing egg yolk.
Saccharides and salt are blended in a ratio of 1 to 100 parts of salt with respect to 100 parts of sugar, with respect to the whole salad.
salad,
(2) In the salad according to (1),
The blending ratio of the O / W type acidic emulsified seasoning and the W / O / W type acidic emulsified seasoning is W / O / W type acidic emulsified seasoning with respect to 100 parts of the O / W type acidic emulsified seasoning. The fee is 1 to 700 parts,
salad,
(3) In the salad according to (1) or (2),
The proportion of the inner aqueous phase in the W / O / W type acidic emulsified seasoning is 5 to 30%.
salad,
(4) In the salad according to any one of (1) to (4),
The blending ratio of edible oils and saccharides to the whole salad is 1 to 50 parts of saccharides per 100 parts of edible oils and fats.
salad.
(5) In the salad according to any one of (1) to (4),
The compounding ratio of the salad ingredient and salt to the whole salad is 0.1 to 10 parts of salt with respect to 100 parts of the salad ingredient.
salad,
(6) In the salad according to any one of (1) to (5),
The blending amount of the W / O / W type acidic emulsified seasoning with respect to the whole salad is 5 to 70%.
salad,
It is.

ADVANTAGE OF THE INVENTION According to this invention, it is a salad which mix | blended acidic emulsified seasoning and salad ingredients, Comprising: A salad with a rich aftertaste can be provided.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass” unless otherwise specified.

<Features of the present invention>
The salad of the present invention includes an O / W type acidic emulsified seasoning, a W / O / W type acidic emulsified seasoning,
A salad comprising at least a salad ingredient, wherein the O / W type acidic emulsified seasoning comprises an oil phase containing edible fats and oils and an outer aqueous phase containing egg yolk, and the W / O / W type acidic emulsification The seasoning consists of an inner aqueous phase containing salt and acetic acid, an oil phase containing polyglycerin-condensed ricinoleate, and an outer aqueous phase containing egg yolk. Is blended at a ratio of 1 to 100 parts. Such a salad of the present invention has a rich and clear aftertaste.

<Salad>
The salad of the present invention is not particularly limited, and specifically, for example, potato salad, pumpkin salad, pasta salad, coleslaw salad, vermicelli salad, burdock salad and the like are obtained.

<Salad ingredients>
Examples of salad ingredients used in the present invention include potatoes, pumpkins, sweet potatoes, cabbage, onions, carrots and other vegetables, apples and other fruits, macaroni, penne, spaghetti and other pasta, ham, eggs, tuna, Examples include vermicelli and hijiki. These ingredients are usually used for salads, such as boiled and steamed, or cut to a desired size as needed, and may be processed in the same manner in the salads of the present invention.

<O / W type acidic emulsified seasoning>
The O / W type acidic emulsified seasoning of the present invention is an O / W type (oil phase / outer water phase) acidic emulsified seasoning containing edible oils and fats, and is emulsified by a conventional method. I just need it.

<W / O / W type acidic emulsified seasoning>
The W / O / W type acidic emulsified seasoning of the present invention is a W / O / W type (inner water phase / oil phase / outer water phase) containing edible oil and fat, polyglycerin condensed ricinoleic acid ester, vinegar and salt. It is an acidic emulsified seasoning. The W / O / W type acidic emulsified seasoning includes an inner aqueous phase, an oil phase that encloses this inner aqueous phase, and an outer aqueous phase that encloses this oil phase. What is necessary is just to be emulsified.

<Edible oils and fats>
Edible fats and oils mainly constitute the oil phase (O) of the acidic emulsified seasoning. Examples of edible oils and fats include edible vegetable oils (eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil), fish oil, liver oil, Furthermore, fats and oils mainly containing transesterified fats and oils and diglycerides can be mentioned, and these can be used alone or in combination of two or more.

<Emulsifier>
Examples of emulsifiers that can be used in acidic emulsified seasonings include egg yolk. The egg yolk is not particularly limited as long as it is an egg yolk commonly used for food, for example, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, Enzymatic treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolizing treatment such as supercritical carbon dioxide treatment, salt or saccharide And the like subjected to one or more treatments such as a mixing treatment. The content of egg yolk in the acidic emulsified seasoning is preferably 3 to 20%, and more preferably 5 to 15%.

The polyglycerin-condensed ricinoleic acid ester (hereinafter referred to as “PGPR”) used in the W / O / W type acidic emulsified seasoning is an acidic emulsified seasoning in terms of preventing changes in the state of the salad surface over time. The degree of esterification of PGPR used in is preferably greater than 30% and less than 60%, more preferably 31-50%. In the acidic emulsified seasoning of the present invention, PGPR can be used in combination with the above-described egg yolk and other emulsifiers described later. PGPR is preferably added to the oil phase.

In the present invention, the “degree of esterification of PGPR” refers to the proportion of condensed ricinoleic acid bound at the polyglycerol site contained in PGPR. More specifically, when the average degree of polymerization of polyglycerin is n, polyglycerin has an average of (n + 2) hydroxyl groups in the molecule, so 1- (n + 2) molecules are condensed per polyglycerin molecule. It is possible to esterify ricinoleic acid. Therefore, when condensed ricinoleic acid is not ester-bonded to the polyglycerin moiety contained in PGPR, the degree of esterification of PGPR is 0%, and all the hydroxyl groups contained in the polyglycerin moiety contained in PGPR are ester-bonded. The degree of esterification of PGPR is 100%. Since PGPR is usually composed of various esterification degrees, the average degree of esterification is defined as the degree of esterification of PGPR.

Furthermore, in the acidic emulsified seasoning of the present invention, other emulsifiers may be used in addition to the above-mentioned egg yolk and PGPR. Examples of other emulsifiers include egg yolk lecithin, milk protein, soybean protein, monoglyceride, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and plant lecithin. These can be used alone or in combination of two or more.

<Salt and sugar>
In the salad of the present invention, salt and saccharide are blended in the acidic emulsified seasoning. Saccharides and salt may be incorporated in the aqueous phase of the acidic emulsified seasoning described above, or may be blended directly into the salad. The saccharide is a carbohydrate obtained by removing dietary fiber. That is, specific types of carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as sugar, lactose, and maltose, polysaccharides such as oligosaccharides and starch, reduced starch saccharified products, xylitol, maltitol and the like. Sugar alcohols and the like, and in particular, disaccharides such as sugar are preferably used. In addition, the salt content in the inner aqueous phase in the W / O / W type acidic emulsified seasoning is preferably 0.01 to 5%, more preferably 0.05 to 3%. However, it is preferable because a clear salad is easily obtained.

<Acetic acid>
There is no restriction | limiting in particular as an acetic acid mix | blended with the acidic emulsified seasoning of this invention, An acetic acid can be mix | blended with the raw materials containing acetic acid, such as vinegar. The acetic acid content in the inner aqueous phase in the W / O / W acidic emulsified seasoning is preferably 0.1 to 3%, more preferably 0.1 to 2%, and the aftertaste is refreshed. It is easy to obtain a salad.

<Thickener>
The salad of the present invention and the acidic emulsified seasoning to be used can contain a thickener in the water phase component. Thereby, salad and the acidic emulsified seasoning stability to be used can be improved. Examples of the thickener include starch and gum. Examples of the starch include potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization and crosslinking, and wet heat-treated starch. The wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat treated starch”. Further, the processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as a content by the Food Sanitation Law and is used for food. For example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like may be used, and one or more of these may be used. Especially, it is preferable to use an acetylated adipic acid crosslinked starch and a hydroxypropylated phosphoric acid crosslinked starch in the point which the water separation inhibitory effect is especially excellent.

Examples of gums include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, silium seed gum, sodium alginate, pectin, konjac mannan and the like.

<Combination ratio of O / W type acidic emulsified seasoning and W / O / W type acidic emulsified seasoning>
In the present invention, at least two kinds of acidic emulsified seasonings of O / W type acidic emulsified seasonings and W / O / W type acidic emulsified seasonings are blended. A clean salad is obtained. The blending ratio of the O / W type acidic emulsified seasoning and the W / O / W type acidic emulsified seasoning is W / O / W type acidic emulsified with respect to 100 parts of the O / W type acidic emulsified seasoning. The seasoning is preferably 1 to 700 parts, more preferably 10 to 500 parts, and it is easy to obtain a salad with a rich aftertaste.

<Content of sodium chloride relative to sugar>
In the present invention, saccharides and salt are added to the whole salad in a ratio of 1 to 100 parts of salt to 100 parts of saccharide, whereby the salad of the present invention has a well-balanced body. It becomes. The content of sodium chloride relative to the saccharide is preferably 5 to 80 parts of sodium chloride and 10 to 80 parts with respect to 100 parts of the saccharide from the viewpoint of increasing the richness.

<Saccharide content relative to edible fats and oils>
In the present invention, the blending ratio of edible fats and saccharides to the whole salad is preferably 1 to 50 parts, more preferably 1 to 50 parts of saccharides with respect to 100 parts of edible fats and oils. It is easy and preferable.

<Saccharide content with respect to salad ingredients>
The blending ratio of the salad ingredient and the salt is preferably 0.1 to 10 parts, more preferably 1 to 5 parts, with respect to 100 parts of the salad ingredient.

<W / O / W type acidic emulsified blending amount>
In the present invention, the blending amount of the W / O / W type acidic emulsified seasoning with respect to the whole salad is preferably 5 to 70%, more preferably 5 to 50%, still more preferably 5 to 30%. If it exists, it is easy to become a salad with a rich aftertaste and is preferable.

<Ratio of inner aqueous phase in W / O / W type acidic emulsified seasoning>
In the present invention, the proportion of the inner aqueous phase in the W / O / W type acidic emulsified seasoning is preferably 5 to 50%, more preferably 5 to 30%, and there is a richness and a clean aftertaste. It is easy to become a salad.

<Other ingredients>
The salad of the present invention and the acidic emulsified seasoning to be used are not particularly limited to the aqueous phase component, but in addition to water, various water-soluble or oil-soluble seasoning ingredients usually used for salads are blended can do. As such raw materials, for example, various seasonings such as sodium glutamate, soy sauce, miso, nucleic acid-based umami seasonings, citrus fruit juice, spices, organic acids such as citric acid, tartaric acid, succinic acid, malic acid or salts thereof, Examples include bacteriostatic agents such as glycine, sodium acetate, egg white lysozyme, protamine, and polylysine, ascorbic acid or salts thereof, antioxidants such as vitamin E, pigments, and fragrances.

<Salad mixing process>
In the salad manufacturing method of the present invention, at least the above-mentioned O / W type acidic emulsified seasoning, W / O / W type acidic emulsified seasoning, and salad ingredients are blended, and the salad is manufactured. In this case, the method of mixing and mixing these is not particularly limited, and can be carried out according to a general salad production method. For example, ingredients that have been heat-treated or pulverized as necessary, the above-mentioned O / W-type acidic emulsified seasoning, W / O / W-type acidic emulsified seasoning, and other necessary salad ingredients such as a mixer What is necessary is just to stir-mix until it puts into a stirring mixer and the whole becomes substantially uniform. Moreover, you may employ | adopt the method etc. which mix O / W type acidic emulsified seasoning and W / O / W type acidic emulsified seasoning beforehand, and stir and mix this with another raw material.

[Example 1]

(1) Preparation of O / W type acidic emulsified seasoning water phase (9 parts vinegar with 4% acetic acid content, 4 parts raw egg yolk, 8 parts raw egg white, 4 parts sugar, 1.5 parts salt, 1 part dextrin , Modified starch 1.5 parts, fresh water 12 parts). Next, the oil phase (59 parts of rapeseed oil) was gradually added and emulsified while stirring the aqueous phase with a mixer, and then emulsified with a colloid mill to produce an O / W type acidic emulsified seasoning.

(2) Preparation of W / O / W type acidic emulsified seasoning Internal water phase (9 parts vinegar with 4% acetic acid content, 17 parts fresh water, 2 parts salt, 3 parts sugar) and oil phase (30 parts edible fats and oils) 1 part of PGPR having a degree of esterification of 33%) was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., TK Auto Homomixer MA) to prepare a W / O type emulsion. Next, an outer aqueous phase (9 parts of vinegar with an acetic acid content of 4%, 5 parts of raw egg yolk, 2 parts of salt, 3 parts of sugar, 17.8 parts of fresh water, 0.8 part of crosslinked starch, Xanthan gum (0.4 parts) was added and emulsified with a mixer, and then emulsified with a colloid mill to produce a W / O / W type acidic emulsified seasoning.

(3) Preparation of potato salad 30 parts of O / W type acidic emulsified seasoning of (1), 20 parts of W / O / W type acidic emulsified seasoning of (2), 0.3 part of sugar, 0. 2 parts, 4.5 parts of fresh water, and 45 parts of potato (steamed and peeled) were put into a mixer and mixed by stirring to produce a potato salad. In the obtained potato salad, the ratio of saccharide and salt to the whole salad is 48 parts of salt to 100 parts of saccharide, and the ratio of edible oil and sugar to the whole salad is 100 parts of edible oil and fat. It was 13 parts, and the mixture ratio of the salad ingredient and salt with respect to the whole salad was 3 parts of salt with respect to 100 parts of the salad ingredient.

When I drank the resulting potato salad, it had a rich taste and a clean aftertaste.

[Example 2]
In Example 1 (1), an O / W acidic emulsified seasoning was produced in the same manner except that the amount of saccharide was reduced to 3 parts and the decrease was corrected by increasing the amount of fresh water. Next, in Example 1 (2), W / O / W acidic emulsification was carried out in the same manner except that the amount of saccharides in the outer water phase was changed to 2 parts and the decrease was corrected by increasing the amount of fresh water. A seasoning was produced. Subsequently, a potato salad was produced in the same manner as in Example 1 (3) except that the thus prepared O / W acidic emulsified seasoning and W / O / W acidic emulsified seasoning were used. . When I drank the resulting potato salad, it had a rich taste and a clean aftertaste.

[Example 3]
In Example 1 (1), an O / W acidic emulsified seasoning was produced in the same manner except that the amount of saccharide was reduced to 3 parts and the decrease was corrected by increasing the amount of fresh water. Next, in Example 1 (2), the W / O / W acidic emulsified seasoning was similarly prepared except that the saccharide was not added to the outer water phase and the decrease was corrected by increasing the amount of fresh water. Manufactured. Subsequently, a potato salad was produced in the same manner as in Example 1 (3) except that the thus prepared O / W acidic emulsified seasoning and W / O / W acidic emulsified seasoning were used. . When I drank the resulting potato salad, it had a rich taste and a clean aftertaste.

[Example 4]
In Example 1 (1), the O / W type acidic emulsified seasoning was similarly performed except that the blending amount of sugar was changed to 9 parts and the blending amount of salt was changed to 0.1 part and corrected with the blending amount of fresh water. The material was manufactured. Next, a W / O / W type acidic emulsified seasoning was produced in the same manner as in Example 1 (2). Subsequently, in Example 1 (3), the obtained O / W type acidic emulsified seasoning 30 parts, W / O / W type acidic emulsified seasoning 20 parts, sugar 2.4 parts, salt 0. 1 part, 2.5 parts of fresh water and 45 parts of potato (steamed and peeled) were put into a mixer and mixed by stirring to produce a potato salad. When I drank the resulting potato salad, it had a rich taste and a clean aftertaste.

[Example 5]
In Example 1 (1), an O / W type acidic emulsified seasoning was produced in the same manner except that the amount of sugar was increased to 9 parts and the increase was corrected by reducing the amount of fresh water. Subsequently, a potato salad was produced in the same manner as in Example 1 (3) except that the thus produced O / W type acidic emulsified seasoning was used. When I drank the resulting potato salad, it had a rich taste and a clean aftertaste.

[Comparative Example 1]
In Example 1 (3), 50 parts of the O / W acidic emulsified seasoning of (1), 0.3 parts of sugar, 0.2 parts of salt, 4.5 parts of fresh water, and potatoes (steamed and peeled) A potato salad was produced in the same manner as in Example 1 except that 45 parts were put into a mixer and mixed with stirring. When the obtained potato salad was eaten, it was not preferable because the aftertaste of the rich potato salad was not clear.

[Comparative Example 2]
In Example 1 (3), 50 parts of the W / O / W acidic emulsified seasoning of (2), 0.3 parts of sugar, 0.2 parts of salt, 4.5 parts of fresh water, and potato (after steaming) A potato salad was produced in the same manner as in Example 1 except that 45 parts were put into a mixer and mixed with stirring. When the obtained potato salad was eaten, it was not preferable due to lack of richness.

[Comparative Example 3]
In Example 1 (1), an O / W acidic emulsified seasoning was produced in the same manner except that no saccharide was added and the decrease was corrected by increasing the amount of fresh water. Next, in Example 1 (2), the W / O / W acidic emulsified seasoning was similarly prepared except that the saccharide was not added to the outer water phase and the decrease was corrected by increasing the amount of fresh water. Manufactured. Subsequently, a potato salad was produced in the same manner as in Example 1 (3) except that the thus prepared O / W acidic emulsified seasoning and W / O / W acidic emulsified seasoning were used. . In the obtained potato salad, the mixing ratio of saccharides and salt to the whole salad was 161 parts of salt with respect to 100 parts of saccharide. Further, when the obtained potato salad was eaten, it was not preferable because it lacked richness.

[Example 6 ]
Using the O / W type acidic emulsified seasoning of Example 1 (1) and the W / O / W acidic emulsified seasoning of (2), a vermicelli salad was prepared with the following composition. Specifically, 50 parts of vermicelli soaked in water and heated in boiling water for 10 minutes, 10 parts of cucumber rings, 5 parts of carrot, 5 parts of sliced onion, 5 parts of striped lettuce, purple cabbage 2 parts shredded, 0.5 parts sugar, 0.5 parts salt, 10 parts O / W type acidic emulsified seasoning of Example 1 and 12 parts W / O / W type emulsified seasoning of Example 1 were mixed. Made vermicelli salad. When we ate the obtained salad, it had a rich taste and a clean aftertaste.

[Example 7 ]
Using the O / W type acidic emulsified seasoning of Example 1 (1) and the W / O / W acidic emulsified seasoning of (2), a macaroni salad was prepared with the following composition. Specifically, 50 parts of macaroni heated in boiling water for 9 minutes, 5 parts of cucumber slices, 5 parts of carrot, 5 parts of sliced onion, 5 parts of corn, 5 parts of cabbage, 5 parts of striped lettuce Part, 0.5 parts sugar, 0.5 parts salt, 3 parts O / W type acidic emulsified seasoning of Example 1 and 16 parts W / O / W type emulsified seasoning of Example 1 A salad was produced. When we ate the obtained salad, it had a rich taste and a clean aftertaste.

[Example 8 ]
Using the O / W type acidic emulsified seasoning of Example 1 (1) and the W / O / W acidic emulsified seasoning of (2), a burdock salad was prepared with the following composition. Specifically, 65 parts of cooked burdock, 3 parts of boiled carrot, 3 parts of boiled lotus root, 3 parts of hijiki tempered in water, 3 parts of chopped jellyfish in hot water, 2 chopped konjac Part, sugar 2 parts, salt 1 part, O / W type acidic emulsified seasoning 10 part of Example 1 and W / O / W type emulsified seasoning 8 part of Example 1 were mixed to produce a burdock salad. . When we ate the obtained salad, it had a rich taste and a clean aftertaste.

[Example 9 ]
Using the O / W type acidic emulsified seasoning of Example 1 (1) and the W / O / W acidic emulsified seasoning of (2), a crab-flavored salad was prepared with the following composition. Specifically, crab-flavored kamaboko 40 parts, lettuce corn cut 30 parts, cucumber sliced 14 parts, sugar 0.5 parts, salt 0.5 parts, O / W type acidic emulsified seasoning of Example 1 A crab-flavored salad was prepared by mixing 13 parts and 2 parts of the W / O / W emulsified seasoning of Example 1. When we ate the obtained salad, it had a rich taste and a clean aftertaste.

Claims (4)

O / W type acidic emulsified seasoning;
W / O / W type acidic emulsified seasoning;
A salad containing at least salad ingredients,
The O / W type acidic emulsified seasoning consists of an oil phase containing edible fats and oils, and an outer water phase containing egg yolk.
The W / O / W type acidic emulsified seasoning comprises an inner aqueous phase containing salt and acetic acid, an oil phase containing polyglycerin condensed ricinoleic acid ester, and an outer aqueous phase containing egg yolk.
The acetic acid content in the inner aqueous phase of the W / O / W acidic emulsified seasoning is 0.1 to 3%,
The total content of the O / W type acidic emulsified seasoning and the W / O / W type acidic emulsified seasoning with respect to 100 parts of the whole salad is 15 to 50 parts,
The mixing ratio of the O / W type acidic emulsified seasoning and the W / O / W type acidic emulsified seasoning is W / O / W type acidic emulsified with respect to 100 parts of the O / W type acidic emulsified seasoning. 10 to 700 parts of the seasoning,
The content of sugars relative to 100 parts of the whole salad is 1.1 to 6.3 parts,
Common salt are blended at a ratio of 10-100 parts with respect to the saccharide 100 parts,
salad. The salad according to claim 1,
The proportion of the inner aqueous phase in the W / O / W type acidic emulsified seasoning is 5 to 30%.
salad. In the salad according to claim 1 or 2 ,
The blending ratio of edible oils and saccharides to the whole salad is 1 to 50 parts of saccharides per 100 parts of edible oils and fats.
salad. In the salad in any one of Claims 1 thru | or 3 ,
The compounding ratio of the salad ingredient and salt to the whole salad is 0.1 to 10 parts of salt with respect to 100 parts of the salad ingredient.
salad.