JPS56160970A - Preparation of dressing for fried food - Google Patents
Preparation of dressing for fried foodInfo
- Publication number
- JPS56160970A JPS56160970A JP6377980A JP6377980A JPS56160970A JP S56160970 A JPS56160970 A JP S56160970A JP 6377980 A JP6377980 A JP 6377980A JP 6377980 A JP6377980 A JP 6377980A JP S56160970 A JPS56160970 A JP S56160970A
- Authority
- JP
- Japan
- Prior art keywords
- gum
- ethanol
- mustard
- granules
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
Abstract
PURPOSE: To prepare a dressing for fried foods having good taste and enhancing their flavor, by adding ethanol to gum swollen with sugar or sugaralcohol to give a viscous solution, followed by blending the viscous solution and mustard granules with an emulsified dressing base.
CONSTITUTION: Acid-resistant and salt-resistant gum selected from the group consisting of xanthan gum, locust bean gum, tragancanth gum, guar gum, tamarind seed gum, and pectin is dispersed or swollen in an aqueous solution of sugar or sugaralcohol to give dispersion or a swollen solution, to which ethanol or an ethanol- containing solution is added to prepare a viscous solution. The viscous solution and mustard granules which are obtained by soaking roughly granulated mustard granules in an ethanol and/or acetic acid-containing solutions, followed by ageing for more than 50 days, are blended with an emulsified dressing base in such a way that the prepared dressing product contains 1W6wt% sugar or sugaralcohol, 0.01W0.1wt% gum, 0.1W5wt% ethanol, and 5W20wt% mustard granules.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55063779A JPS601860B2 (en) | 1980-05-14 | 1980-05-14 | Method for manufacturing dressing for frying |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55063779A JPS601860B2 (en) | 1980-05-14 | 1980-05-14 | Method for manufacturing dressing for frying |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS56160970A true JPS56160970A (en) | 1981-12-11 |
JPS601860B2 JPS601860B2 (en) | 1985-01-17 |
Family
ID=13239195
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP55063779A Expired JPS601860B2 (en) | 1980-05-14 | 1980-05-14 | Method for manufacturing dressing for frying |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS601860B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59213359A (en) * | 1983-05-17 | 1984-12-03 | Kagome Kk | Preparation of spread |
DE102013100290A1 (en) * | 2012-09-25 | 2014-03-27 | Christian von Röpenack | Dip, preferably sauce or thick sauce useful for dipping food items, comprises an aqueous alcohol solution, flavoring agent and/or additive, and a thickener |
-
1980
- 1980-05-14 JP JP55063779A patent/JPS601860B2/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59213359A (en) * | 1983-05-17 | 1984-12-03 | Kagome Kk | Preparation of spread |
DE102013100290A1 (en) * | 2012-09-25 | 2014-03-27 | Christian von Röpenack | Dip, preferably sauce or thick sauce useful for dipping food items, comprises an aqueous alcohol solution, flavoring agent and/or additive, and a thickener |
Also Published As
Publication number | Publication date |
---|---|
JPS601860B2 (en) | 1985-01-17 |
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