JPH01269469A - Granular dressing and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare the subject dressing which can be scattered on vegetable salad, etc., to season the salad, by mixing powdery food vinegar with powdery oils and fats, spraying a solution containing a binder to a fluidized layer of the mixture and granulating the mixture. CONSTITUTION:The objective dressing can be prepared by mixing powdery food vinegar, powdery oils and fats, spices, salt and seasonings, spraying a solution containing a binder to a fluidized layer of said mixture and granulating the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Technology) The present invention relates to a granular dressing that can be sprinkled on side dishes such as vegetable salads to season them, and a method for producing the same.

(Prior Art) Conventionally, dressings used for vegetable salads, etc. have been prepared in the form of a separated or emulsified liquid mixture of vinegar, citrus juice, salt, sugar, and other seasonings, spices, etc., and liquid oil. was common. Such liquid tossings are inconvenient to handle, and if they are in separate form, the container must be shaken well before use, and when applied to salads or raw vegetables, there is a risk of residual residue on vegetables, etc. It is said that about 70% of the
% has the disadvantage that it remains attached to containers such as dishes and is washed and thrown away.

Recently, instead of such liquid dressings, for example, a method for producing solid dressings has been developed, in which a seasoning emulsion of a specific composition containing a gelling agent is filled into a container and then cooled and solidified (Japanese Patent Laid-Open No. 61-92550). Acidic emulsion foods such as dressings manufactured using solid fats with specific properties are molded into desired shapes by means such as molding or casing molding, and then cooled.
JP-A No. 61100171), or a solid dressing-like food product obtained by adding polysaccharides such as methoxy pectin and salts such as calcium salts during heating and then cooling in the manufacturing process of semi-solid or emulsified liquid dressings (6) -1,
No. 39361) etc. have been proposed. However, these solid dressings can be sprinkled directly onto vegetables, etc. ↑J
) cannot be used to eat it.

On the other hand, in an acidic emulsion containing oil and fat, 5 to 30% of gum arabic and 1 to 1% of zychlodextrin are added as excipients.
An acidic emulsion powder (Japanese Patent Laid-open No. 260849/1984) has also been proposed, which is prepared by emulsifying and spray-drying 0% of the acidic emulsion.

However, in such a method, an acidic emulsion in an emulsified state such as mayonnaise or dressing must be prepared as a raw material, and then an excipient is separately combined with the acidic emulsion, so the process is complicated. However, since the emulsion sprayed by the spray dryer comes into contact with air at a high temperature of 155°C, seasoning substances such as vinegar are affected, resulting in considerable changes in flavor. Furthermore, since it is a spray-dried product, it contains fine powder, and when used, the fine powder scatters and irritates the eyes and nose, making it difficult to use.

(Objective of the Invention) As a result of extensive research on the following points, the present invention has been developed by mixing each component of the dressing in a powder state and granulating the mixture, thereby making it extremely easy to sprinkle on vegetables, etc.! The present invention has been completed by successfully producing a granular I-lessing that can be eaten as a meal, is difficult to scatter during use, and maintains a dry state for a long period of time.

That is, the present invention (J) is a granular dressing containing vinegar, oil, fat, spices, salt, and seasoning as essential ingredients. It is characterized by spraying a conventionally known binder-containing solution onto a fluidized bed of the mixture to form granules and granulate the mixture.
This is a method for producing granular F'l/Nosing.

Vinegar is mainly brewed vinegar that is produced through alcohol fermentation and acetic acid fermentation using various raw materials including sugars and grain flour, and the acidity in the dressing is 0.5~]' It is preferable that the amount is set at about 2.5%. Below the lower limit, GJ [difficult to obtain lessing flavor]
Moreover, if the upper limit is exceeded, the sourness becomes too strong and the flavor becomes unsuitable for dressings.

&J as fats and oils, rapeseed oil, soybean oil, castor seed oil,
Cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, cacao butter,
Examples include vegetable fats and oils such as palm oil, shea butter, colander fat, coconut oil, and palm kernel oil, and animal fats and oils such as beef tallow, lard, fish oil, and whale oil.

In the present invention, the above-mentioned oils and fats may be used alone or in combination, or processed oils and fats obtained by hardening, fractionation, transesterification, etc., or synthetic oils and fats, and a wide range of oils and fats, from liquid oils to oils and fats with high melting points, can be used. It can be applied, but those with a melting point of 20 to 40°C are particularly preferable, and palm medium melting point fractions,
Alternatively, lauric oils and fats are preferable because they have a good texture and excellent stability. 0.0% of these fats and oils are added to the dressing.
The content is preferably 5 to 95%, preferably 25 to 90%. If it is less than the lower limit, it is difficult to obtain the original flavor and richness of GJ, oil and fat, and if it exceeds the upper limit, it becomes too oily and there is a tendency for oil content to seep out, and the fluidity of the granular 1-lessing itself is reduced. It starts to cause problems.

Spices include allspice, aniseed, hajir, hayleaves, capsicum pepper, caraway seeds, cardamom, celery sort, chervil, cinnamon, cassia, cloves, coriander seaweed, cumin, dill, fennel, fenugreek,
Ginger, Porth Lab Isosh, Marjoram, Oregano, Min 1, Master 11 Nutmeg, North, Onion, Garlic, Chives, Parsley, Pepper, Poppy.
Examples include seeds, rosemary, saffron, sage, savory, sesame, tarabon, thyme, turmeric, and vanilla, and preferably 1 to 30% of one or more of these is contained.

It is preferable that the salt content is 0.1 to 20% in order to harmonize the taste.

In a broad sense, seasonings include salt, soy sauce, miso, sugar, edible oil, margarine, sauce, vinegar, mayonnaise, ketchup, jam, curry powder, soup stock, chemical seasonings, and other seasonings such as dried sardines, These include bonito flakes, dried shiitari, heaf extract, etc., but in the present invention, in particular, amino acids such as sulfur and lithium glutamate, sulfur and aspartate, sulfur and lithium guanylate, and sodium inosinate,
Nucleic acid-based chemical seasonings, or other bonito flakes, kelp,
Powder products such as scallops and dried shiitake are preferred, and it is preferred to contain one or more of these in an amount of 0.01 to 5%.

The granular dressing of the present invention has a moisture content of about 5%.
As described below, such a dressing can be produced by mixing the above-mentioned components, that is, powdered vinegar and powdered oil and fat as essential components, and granulating the mixture.

Powdered vinegar is prepared by spray drying vinegar with an excipient such as dextrin, and preferably has an acidity of about 1 to 25%.

Powdered oils and fats are manufactured by spray-drying an oil-in-water emulsion made of oil and aqueous components containing emulsifiers, proteins, carbohydrates, etc.
Examples include the oils and fats described above.

Emulsifiers include lecithin, glycerin fatty acid ester,
Sucrose fatty acid ester, sorbicun fatty acid ester, PuI
: Conventionally known ones such as 2-pyrene glycol fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester are used alone or in combination, and in addition, salts such as various phosphates, gums, Kano C, etc. Emulsion stabilizers such as MC and sodium alginate may also be used. Proteins used include vegetable proteins such as soybeans and corn, and animal proteins such as skimmed milk, egg albumin, casein, whey, and gelatin.Carbohydrates include flours such as potato, powdered candy, dextrin, sucrose, and glucose. , lactose, etc. are used.

Recently, it has also been produced by a method called a spray cooler (spray chiller), in which only fats and oils are sprayed into cold air and cooled to solidify.

The powdered vinegar and powdered oil and fat are mixed as appropriate, and if necessary, other ingredients such as spices, salt, or seasonings are mixed. These other components may be added in advance when preparing the powdered vinegar and/or the powdered oil or fat. Although there are various methods for granulation, it is particularly preferable to use a fluidized bed granulation method. The fluidized bed granulation method is a method in which granules are kept in a fluid state and a solution containing a binder is sprayed onto the granules to agglomerate and granulate the particles. , 90), IIPc-
Examples include L, MC-3M-400, CMC, PVA, textrin, horse&ttt starch, and sodium alginate, and in the present invention, dextrin is particularly preferred. Dextrin solution has a dextrin concentration of 5 to 3
Approximately 0% can be applied. When these binders are sprayed, an emulsifier such as lecithin may be used in combination.

It is also possible to add a flavor or the like to a solution containing these binders to compensate for the decrease in flavor level during granulation, or to enhance the flavor if desired. In addition, the temperature of the air stream for forming a fluidized bed is preferably as low as possible, preferably room temperature or 30 to 80°C, preferably 30 to 50°C. Dissipation occurs and should be avoided. The resulting granules are then sieved in a 10 mesh bath to form 40 mesh granules.

As described above, since the dressing of the present invention is in the form of granules, it does not scatter during use, and therefore it is an extremely easy-to-handle dressing that does not irritate the eyes or nose, and has a low yield when sprinkled on vegetables, etc. is 9
It is possible to secure 0% or more.

(Examples) Below, Examples and Comparative Examples will be illustrated to further clarify the effects of the present invention, but it goes without saying that these are merely illustrative and the spirit of the present invention is not limited by such illustrative examples. stomach. Note that the parts shown below are based on weight.

Example 1 Powdered oil 77.2 parts Powdered vinegar
18 parts Salt 2.6 parts I4 Spice mix 2.0 parts Sodium glutamate Mix 0.2 parts or more of each ingredient, fill this mixture, put it in a tffiJW, and introduce air at about 40'C from the bottom through a rectifier plate. While the mixture was allowed to undergo R-hydration, an aqueous dextrin solution was sprayed onto the suspended substance to granulate it, and the mixture was then sieved into 10 meso-units and 40 meso-units to produce a French-type granular dressing.

Example 2 Powdered oil 75 parts Powdered vinegar 11.6 fals Salt 5 parts Spice mix 2.2 parts Sl/Lium glutamate 0.2 parts or more of each component was mixed, and this mixture was prepared in the same manner as in Example 1. A French type granular Dol/7 Thing was produced.

Example 3 Powdered oil and fat 53.9 parts Powdered vinegar
32.3 parts Common salt 8.1 parts Spice mix 5.4 parts I.lium glutamic acid 0.3 parts or more of each component was mixed, and this mixture was prepared in the same manner as in Example 1 to produce granules with a Chinese taste. A dressing was produced.

Example 4 Powdered oil 63.2 q+nwa) Rice oil 8.4 parts Salt 3.6
1 part spice mix 4.7 parts Sodium glutamate 0.1 part or more Each ingredient is mixed, and this mixture is treated in the same manner as in Example 1 to make a granular dressing with a soy sauce flavor. A crushed.

(Effects) The granular dressing of the present invention is extremely easy to handle compared to conventional liquid 1-lunosing, has a high yield when sprinkled on food and eaten, and is less likely to scatter compared to powdered dressings. Therefore, it has the advantage of not irritating the eyes or nose, and such granular dressings are made by mixing each component, mainly powdered oil and powdered vinegar, in a powder state, and then granulating this mixture. If you want to further enhance the flavor, you can obtain granules with enhanced flavor by dispersing or dissolving the flavoring agent in the binder solution used during granulation. A shaped dressing can be easily obtained.

Claims (2)

[Claims] (1) A granular dressing containing vinegar, fats and oils, spices, salt, and seasonings as essential ingredients. (2) A method for producing a granular dressing, which comprises mixing powdered vinegar and powdered oil and fat as essential ingredients, and spraying a conventionally known binder-containing solution onto a fluidized bed of the mixture to form granules.