JPS56160970A - Preparation of dressing for fried food - Google Patents

Preparation of dressing for fried food

Info

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
Application number
JP6377980A
Other languages
Japanese (ja)
Other versions
JPS601860B2 (en
Inventor
Katsumasa Suzuki
Eiji Inoue
Makoto Nagase
Toshio Suzuki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lion Corp
Original Assignee
Lion Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lion Corp filed Critical Lion Corp
Priority to JP55063779A priority Critical patent/JPS601860B2/en
Publication of JPS56160970A publication Critical patent/JPS56160970A/en
Publication of JPS601860B2 publication Critical patent/JPS601860B2/en
Expired legal-status Critical Current

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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
JP55063779A 1980-05-14 1980-05-14 Method for manufacturing dressing for frying Expired JPS601860B2 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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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