JPS57198067A - Preparation of emulsified dressing - Google Patents

Preparation of emulsified dressing

Info

Publication number
JPS57198067A
JPS57198067A JP56081866A JP8186681A JPS57198067A JP S57198067 A JPS57198067 A JP S57198067A JP 56081866 A JP56081866 A JP 56081866A JP 8186681 A JP8186681 A JP 8186681A JP S57198067 A JPS57198067 A JP S57198067A
Authority
JP
Japan
Prior art keywords
egg yolk
raw material
emulsified dressing
preparation
gummy
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
JP56081866A
Other languages
Japanese (ja)
Other versions
JPS6020981B2 (en
Inventor
Keizo Akiba
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP56081866A priority Critical patent/JPS6020981B2/en
Publication of JPS57198067A publication Critical patent/JPS57198067A/en
Publication of JPS6020981B2 publication Critical patent/JPS6020981B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To prepare an emulsified dressing having a refreshing and mellow flavor, by adding a specific amount of an egg yolk to a material for preparing the emulsified dressing with a gummy material.
CONSTITUTION: In mixing an aqueous phase raw material with an oily phase raw material by the conventional method with a gummy material, e.g. xanthan gum or guar gum, as an emulsion stabilizer to give an oil-in-water type emulsion, an egg yolk in an amount of about 0.05W1.0wt%, preferably about 0.1W 0.5wt%, expressed in terms of the ordinary egg yolk liquid is added to the raw material.
COPYRIGHT: (C)1982,JPO&Japio
JP56081866A 1981-05-30 1981-05-30 Method for manufacturing emulsified dressing Expired JPS6020981B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56081866A JPS6020981B2 (en) 1981-05-30 1981-05-30 Method for manufacturing emulsified dressing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56081866A JPS6020981B2 (en) 1981-05-30 1981-05-30 Method for manufacturing emulsified dressing

Publications (2)

Publication Number Publication Date
JPS57198067A true JPS57198067A (en) 1982-12-04
JPS6020981B2 JPS6020981B2 (en) 1985-05-24

Family

ID=13758386

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56081866A Expired JPS6020981B2 (en) 1981-05-30 1981-05-30 Method for manufacturing emulsified dressing

Country Status (1)

Country Link
JP (1) JPS6020981B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5914767A (en) * 1982-07-15 1984-01-25 Kao Corp Preparation of dressing
EP0577379A3 (en) * 1992-07-02 1994-06-08 Gen Foods Inc Method for processing fat-containing food sauce

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02174669A (en) * 1988-12-27 1990-07-06 Q P Corp Acidic seasoning solution
JPH0735279U (en) * 1993-12-13 1995-06-27 オージーケー技研株式会社 Bicycle luggage mounting structure

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5914767A (en) * 1982-07-15 1984-01-25 Kao Corp Preparation of dressing
JPS6244904B2 (en) * 1982-07-15 1987-09-24 Kao Corp
EP0577379A3 (en) * 1992-07-02 1994-06-08 Gen Foods Inc Method for processing fat-containing food sauce

Also Published As

Publication number Publication date
JPS6020981B2 (en) 1985-05-24

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