JPS6091961A - Encased dressing - Google Patents

Abstract

PURPOSE:The titled food, obtained by filling a dressing in a container to place an acidic emulsion in the lower layer and an edible oil in the upper layer, having a mellow flavor, causing slightly an oxidation smell or deterioration in flavor even after preservation for a long peroid, and capable of giving a sense of eating like that of a handmade dressing. CONSTITUTION:An encased dressing obtained by filling a dressing of two substances in a container to place an acidic emulsion, containing edible vinegar or organic acid in an oil-in-water type emulsion, and assuming the acidity in the lower layer and an edible oil, e.g. soybean salad oil, in the upper layer.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel packaged dressing.

A variety of acidic emulsion foods, typified by emulsified dressings, have been known in the past, and they have a flavor that is uniquely different from that of acidic separated foods, typified by separated dressings, such as a mellow flavor. = It is preferred to close it. However, some of these acidic emulsion foods, especially those that have been stored for a long time, have an acrid oxidized odor of oil when the container is opened, which may be a problem for those who eat them. This can lead to a loss of appetite among consumers, and even though the deterioration in flavor is only noticeable in the upper layer of the entire product when eaten, it can lead to consumers thinking that the quality of the product has deteriorated. , it has been recognized that there are problems with this, such as causing a negative image of the product. The generation of oxidized odor is caused by the air that is unavoidably present in the container from the time of manufacture and the air that inevitably enters from the outside during long-term storage.The oil content in the upper layer (surface) is oxidized. To the best of the present inventors' knowledge, no satisfactory solution to the above-mentioned problems has been reported, perhaps because it was previously thought to be unavoidable. .

Therefore, the present inventors have conducted intensive research aimed at obtaining an acidic emulsion food that does not suffer from the above-mentioned oxidative odor and flavor deterioration even after long-term storage. It has been found that the above-mentioned problems can be solved by adding edible oil to the top of the contents of a conventional acidic emulsion food. This finding is extremely surprising since the oxidized odor is thought to originate from the oxidation reaction of the oil contained.

In addition, the lower phase of the product obtained in this way is an acidic emulsion, which has been emulsified in advance, so it has a mellow flavor.
Furthermore, it has been found that when used, it is mixed with the edible oil placed on it, so that a homemade texture can be enjoyed at any time.

The present invention is a novel food product completed based on such knowledge, which is made by filling and consuming an acidic emulsion and edible oil in a container so that the former is in the bottom layer and the latter is in one layer. The company provides packaged dressings.

The present invention will be explained in detail below.

The packaged dressing of the present invention contains an acidic emulsion and an edible oil as its constituent substances.

In the present invention, acidic emulsions include table vinegar, edible ITMR
It means a substance that contains 11, etc., exhibits hostility, and is in an emulsified state of type O, AN. Various kinds of such substances are known in the past, and any of them may be used in the present invention, but the most typical example is an emulsified dressing.

In addition to vinegar, edible organic acids, etc. which make the acidic emulsion acidic, edible organic acids such as acetic acid and malic acid, citrus fruit juices, typified by lemon juice and yuzu fruit juice, can be mentioned.

Component raw materials for the acidic emulsion other than the above-mentioned vinegar, edible organic acids, etc. include fresh water, seasonings, emulsifiers, emulsion stabilizers, spices, and edible oils. Specific examples of seasonings include sugar, salt, sodium glutamate, sodium inosinate, and various flavor additives such as soy sauce, miso,
There are Moromi, various extracts, dairy products, Mairin, tomato paste, wine, fruits, etc. Specific examples of emulsifiers include egg yolk liquid, gelatin, casein, and various other gums such as xanthan gum, tragacanth gum, tamarind gum, locust bean gum, and guar gum. Specific examples of emulsion stabilizers include starch and pectin. Specific examples of spices include various spices, such as peppers, etc.
There are red peppers, mustard, red pepper, garlic, onion, etc. Specific examples of edible oils include soybean oil, cottonseed oil, corn oil, olive oil, sesame oil, rapeseed oil, peanut oil, camellia oil, and rice oil.

The til emulsion according to the present invention is composed of the above-mentioned 5 lx component raw materials in an OA type emulsified state, and can be prepared according to conventional methods depending on the type. The yield is usually about 100 to AOOcp. Furthermore, the content of the total oily components in the Bouet acidic emulsion is usually about 3 to 3s%, but the packaged dressing of the present invention also contains edible oil in addition to the acidic emulsion. Therefore, from the viewpoint of ensuring that the final product does not have too much oiliness, the content of the total oily components in the acidic emulsion is kept somewhat modest, preferably 3. Edible oil, which is another component of the packaged dressing of the present invention, is a liquid oil that can be used for food, and is a liquid oil that can be used for food.
It is not different in type from edible oil, which is one of the raw materials for emulsions. 7C, those edible oils (in a rotary emulsion, they are in an emulsified state), whereas the edible oils placed in the emulsion are in their original state.
The difference is that it is used in . Similarly, the choice of edible oil to be placed may be determined as appropriate depending on the desired acidic emulsion. 1, 1', f It is optional to blend, for example, an oil-soluble spice gradient into the edible oil within a range that does not impair the purpose of the present invention.

The packaged dressing of the present invention is a food product prepared by filling a container with the two types of constituent substances described above such that the acidic emulsion is in the lower layer and the edible oil is in the upper layer. The respective content ratios of the acidic emulsion and the edible oil in the total volume of the same are generally 70 to 100 g for the former, while 30 to 100 g for the latter. If the content of edible oil is less than 5%, the effect of preventing the generation of oxidized odor and flavor deterioration will be achieved, and if it exceeds 30%, the flavor of the final product will be impaired due to strong oiliness, etc. This is because it becomes easier to be confused.

As described above, the food of the present invention is in the form of a container, but the container is not particularly different from those used for conventional acidic emulsion foods in the form of a container, and may be made of glass, for example. Alternatively, a container made of plastic or the like can be used.

The method for manufacturing the containerized dressing of the present invention is I? Although not limited to potatoes, in general, in the manufacturing method of acidic emulsion foods that are filled in conventional containers, the acidic emulsion is placed in a container, and then a prescribed edible oil is further placed and filled. Do everything the same way except for
/-1゜The containerized dressing of the present invention has a pungent oxidized odor of oil when the container is opened, even after being stored for a long time! ll: It's ugly. When using the food, it may be shaken in the same way as conventional acidic separated foods, but the food of the present invention can be kept for a long time, and even if the food is shaken and eaten in this way, the flavor will not deteriorate. Not only is D+Itl detected, but also because the oil droplets of the edible oil mixed with the acidic emulsion by shaking are relatively large, you can always enjoy a homemade dressing with a mellow flavor. .

According to the packaged dressing of the present invention, oxidation odor is less likely to occur when opening the package, but the reason for this is not clear. perhaps,
In conventional acidic emulsion foods, the oil is in an emulsified state with other ingredients and has a relatively high viscosity, and the absorbed N2 element diffuses and ptb r, so only the oil in the upper layer absorbs oxygen and undergoes an oxidation reaction. In contrast, in the case of the packaged dressing of the present invention, the edible oil in the upper layer has a relatively low viscosity, and the oxygen absorbed therein is easily diffused, so even if an oxidation reaction occurs, the upper layer It is presumed that because it does not smell, it is difficult to produce the oxidized odor that gives off rancidity, and that the deterioration of the flavor is detected when eaten and is kept to a sharp level.

Next, the present invention will be explained in more detail with reference to Examples. Incidentally, in the present invention, all ``chi'' means ``M''.

Examples/1. Preparation of acidic emulsion: The following raw materials were emulsified into an O/W type according to a conventional method using the following blending ratio to prepare an acidic emulsion having a viscosity of approximately 200 cp.

Ingredient raw materials Mixing ratio (Chin vinegar (rice vinegar), 20 Shimizu /, 2.2 Sand @ 10 Sodium glutamate / Miso -20 Mirin /! Xanthan gum 0.7 Pepper /, Till, Tarabon mixture / / 00.0 ■ 1. Making d4 of edible oil: Using the following ingredient raw materials in the following proportions, using the conventional ingredient ingredients (Kota bean salad oil Tata, 7 Oleoresin kabushicum O, OS io2, 0θ ■, Preparation of packaged dressing; A glass container with a capacity of 2009 was prepared separately.The acidic emulsion prepared as described above and edible oil were mixed in a ratio of 5% of the former and 75% of the latter.
A dressing packed in a container was prepared according to a conventional method except that the acidic emulsion was placed in a trench and then the edible oil was placed and filled.

After storing the above packaged dressing at room temperature for 6 months, it was subjected to peroxide value (hereinafter simply referred to as PCM) measurement and flavor test. The pov measurement was carried out according to the potassium iodide method (Chemistry Encyclopedia, Vol. 2, p. 31.).

As a control, emulsified dressing was prepared by emulsifying all the raw materials used in ① and ① in a conventional manner and filling it into a glass container with the same cooog capacity as used in ±N'6 III. Prepared. After being stored at room temperature for t months, it was used as a control product in the above pov measurement and flavor test.

The results are shown in the table below.

Remarks: POV measurements were performed on the edible oil in the upper layer for the product of the present invention, and approximately 3 sg of oil and fat in the upper layer for the control product.

! 1. The flavor test for the product of the present invention was conducted after shaking it up and down by hand.

Example λ 2. Preparation of acidic emulsion: The following raw materials were emulsified in O/WW in the following blending ratio according to a conventional method to prepare an acidic emulsion with a coagulation of about 300 cp.

Ingredient raw materials blending ratio (%) Vinegar (wine vinegar), 2° Shimizu Rich. 6 sugar 71 Salt 3 Yogurt 10 Cheese (powdered)! Gum tragacanth 0. Group Egg yolk liquid 2 Soybean salad oil /! /θθ,O ■3 Preparation of edible oil: Only soybean salada oil was prepared at 10%.

■ Preparation of packaged dressing: Add the acidic emulsion prepared above and edible oil to a separately prepared 200// capacity glass boiler. Make it a proportion,
A dressing packed in a container was prepared according to a conventional method except that the acidic emulsion was placed in the trench and then the edible oil was placed and filled.

IV. Evaluation of packaged dressing: When the above packaged dressing was opened after being stored at room temperature for several months, no oxidized odor of oil was detected, and when I tried eating it after shaking it up and down by hand, it was found to be unsatisfactory immediately after production. It had a homemade flavor without being different from the flavor.

Example 3 A packaged dressing was prepared in the same manner as in Example 3 above, except that the acidic emulsion and edible oil were prepared using the raw materials shown in (1) and (H), respectively. When this product was subjected to a flavor test t months after production, similar results were obtained.

Vinegar (malt acid) is Shimizu, 27.3 sugar 10 Sodium glutamate Oj Soy sauce, 20 Meat extract / Bonito extract / Soy sauce laws 10 Xanthan gum θ, +2 / 00,0 ■9 Edible oil: Soybean salad oil Tata, Ta Oleoresin Capsicum O,OS Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] A packaged dressing comprising an acidic emulsion and an edible oil filled in a container so that the former is in the lower layer and the latter is in the upper layer.