JPS62126952A - Sherbet-like dressing - Google Patents

Abstract

PURPOSE:To improve deliciousness of salad and relish and to enable fashionable and pleasant appreciation of the food together with another food such as meat dish, by freezing a dressing raw material with a freezer in a manner so as to cause over-run. CONSTITUTION:The objective dressing is produced by freezing a dressing raw material at least containing a salad oil, vinegar, emulsifier and/or stabilizer and water with a freezer in a manner to cause over-run. The over-run of the sherbet-like dressing is preferably 10-40% to impart the product with coolness pleasant to the palate.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention can be used as an accompaniment to salads, dishes, or desserts using raw vegetables and fruits, and can be used as an accompaniment to double the taste of the food. This invention relates to a sherbet-like dressing that can be enjoyed in a fun and fashionable manner, either alone or with other foods.

[Conventional technology]

Dressings used for salads made mainly of raw vegetables are widely used at home and in the food and beverage industry as essential for enjoying the deliciousness of raw vegetables.

In recent years, dressings have come on the market in a wide variety of products, including the addition of various spices and bases, depending on the type of food and ingredients, or the preferences of each person enjoying the dressing.

When enjoying raw vegetables using dressing, the taste will be doubled if the raw vegetables are fresh and appropriately cooled.

As a dressing that focuses on this point, JP-A-5!3
- Mix and emulsify the dressing ingredients in No. 19H54, cool it, and disperse shaved water or fine ice blocks,
A sherbet-like dressing is known, which is made by freezing this in a freezer. This refrigeration dressing can be applied to raw vegetables to cool them down and maintain their freshness to some extent, and can be applied in an icy state, semi-molten state, or reconstituted to a liquid state. You can enjoy it depending on your preference.

[Problem that the invention seeks to solve]

However, this sherbet-like dressing has a problem in that the ice particles are relatively large, so it has a poor taste and is easy to melt. In addition, it is suitable for eating over raw vegetables, salads, etc., and is not suitable for eating as a dessert after a meal.Also, in terms of manufacturing, it is difficult to ensure uniformity of quality, mass production, etc. There were also problems in serial production.

[Means for solving problems]

The present inventors further investigated such dressings and found that when freezing dressings, overrun and
In other words, the present inventors have discovered that food that is frozen while containing fine air bubbles has a much better texture and roundness, and has a more umami flavor, resulting in a richer flavor.

The first objective of the present invention is a sherbet-like dressing that doubles the taste of salads and side dishes, and that can be enjoyed with other foods, such as meat dishes, in a fashionable and fun way. Our goal is to provide the following.

Moreover, the sherbet-like dressing of the present invention can be said to be a sherbet-like dressing that has a good texture, is rounded, and has a rich umami flavor even when eaten alone as a dessert after a meal.

This objective can be achieved by the following invention.

That is, the sherbate/sheet-like dressing of the present invention is
A dressing material containing at least salad oil, vinegar, an emulsifier and/or stabilizer, and water is frozen in a freezer so that overrun occurs.

In this way, a mixed emulsion that is a raw material for the sherbet-like dressing of the present invention is prepared containing at least salad oil that can be used as a dressing material, vinegar, an emulsifier and/or stabilizer, and water. .

As the salad oil that can be used in the present invention, any oil that can be used as a dressing oil can be used, such as corn oil, safflower oil, sunflower oil, Examples include edible vegetable oils such as olive oil, cottonseed oil, rapeseed oil, soybean oil, and rice oil.

The content of this salad oil in the mixed emulsion may be appropriately selected depending on the properties and flavor of the desired product.
The amount may be 10 to 60% by weight, preferably 20 to 30% by weight.

Next, the vinegar used as a raw material should be brewed vinegar.
Use commonly used vinegar such as apple cider vinegar, rice vinegar, and malt vinegar. The amount of vinegar to be used cannot be determined unconditionally because the sourness and flavor vary depending on the type of vinegar used.
Approximately 5-15% by weight of vinegar with 10% acidity (in terms of acetic acid)
It may be used in an appropriate amount depending on the taste balance and sourness of the desired product.

The emulsifier and stabilizer used in the present invention are contained in order to improve and stabilize O/W emulsification. Examples of the emulsifier include lecithin, fatty acid monoglyceride, sucrose fatty acid ester, etc. Examples of the stabilizer include natural gums such as carrageenan, guar gum, and locust bean gum, as well as xanthan gum, tamarind seed polysaccharide, and gum arabic.

These emulsifiers and stabilizers are used alone or in combination, but the total amount is 0.1 to 2.0% by weight, preferably 0.2 to 1.0% by weight.
Weight % is appropriate.

Due to the effects of the emulsifier and stabilizer, the o/w emulsion was stabilized, and the dressing contained a large amount of air bubbles, making it possible to obtain a stable sherbet-like dressing.

In addition to the above-mentioned components, the present invention further includes appropriate amounts of sugars, seasonings, and spices.

Any saccharide can be used as long as it can primarily impart sweetness to the product; for example, sweeteners containing glucose, maltose, or the like as a main component can be selected and used.

As seasonings, salt, succinic acid, inosinic acid, monosodium glutamate, etc. are used, and as for spices, mustard powder is the most common, as well as white koshiyo, black koshiyo,
Paprika, ginger, etc. are used.

Furthermore, if you use appropriate amounts of fruit pulp, fruit juice, vegetable paste, soy sauce, sesame, coloring, flavoring, etc. as necessary, you can create various types of sauces such as Japanese, Chinese, and tartar sauce. can get things.

The above-mentioned components are mixed in a predetermined ratio, and the resulting emulsified mixture is frozen in a continuous or batch type freezer, which is used for the production of ordinary ice creams and sherbet, to avoid overrun. , the sherbet-like dressing of the present invention can be obtained.

Next, an example of the method for manufacturing the sherbet-like dressing of the present invention will be described.

First, the above-mentioned components are weighed in a predetermined mixing ratio, heated to 65°C, mixed and stirred for 20 minutes, and then emulsified using a homomixer to prepare an emulsified mixture.

Next, the obtained emulsified mixture is cooled to about 3 to 5°C using a plate cooler, and fine air bubbles are removed using a batch freezer used for the production of ordinary ice cream and sorbet. Wrap it in a large amount and freeze it, making sure to leave some overrun.

The sherbet-like dressing taken out from the freezer outlet exhibits a temperature of -4 to -6°C, and is filled into a cup or the like and stored in a freezer at -25°C or lower for 6 hours or more to harden to form a final product.

The overrun of the sherbet-like dressing of the present invention requires 1.
It is desirable to set it to about 0 to 40%, preferably about 20 to 30%.

In other words, due to this overrun, when eaten as an accompaniment to raw vegetables, fruits, salads, etc., the mild sourness and coolness of the taste further enhances the flavor. be. It is also very delicious as a dessert after a meat dish.

〔Example〕

The present invention will be explained in more detail below with reference to Examples.

Example 1 Among the raw materials shown below, except for salad oil, 1
The mixture was weighed into a 0.001 volume mixing/emulsifying tank, heated to 65°C without stirring using a TK homomixer, and then salad oil was gradually added dropwise thereto for emulsification mixing. After the rough emulsification was completed, the particles were sized using a colloid mill to prepare an emulsified mixture.

Formula of emulsified mixture; Salad oil 25 kg Vinegar 12 // Budosuke 8 no! Tomato puree 3 // Salt 3 tt Xanthan gum Q, 4 tt Mixed seasoning
1. O7l Spice Q, 7 tt4B, 9// Total 100.0 kg Next, the obtained emulsified mixture was cooled to 3°C through a plate cooler, and then placed in a batch freezer (Type B, 407
/h, manufactured by Sandai Kikai ■ Co., Ltd.). In this freezing process, sampling is performed from the freezer outlet as appropriate, and the overrun 4
．． Five sherbet-like dressings of 11.27.40.55% were obtained.

The temperature at the outlet of the freezer was -6°C, and after filling these into 500 au cups using a cup filling machine, they were left in a -25°C freezer for 6 hours to freeze and produce a final product.

A sensory test was conducted on the five types of sherbet-like dressings thus obtained. This sensory test is
A panel of three experts (one man, two women) evaluated the flavor when each sample was eaten on top of a vegetable salad, and when the sample was eaten alone. A very good case was given as 0, a good case was given as O, a slightly unfavorable case was given as Δ, and a bad case was given as ×. The results are shown in Table 1.

Table 1 [Effects of the Invention] The sherbet-like dressing of the present invention is moderately cold, and when sprinkled on raw vegetables and fruits or used as an accompaniment to dishes, it will make the accompaniment both delicious and fashionable. You can enjoy it and enjoy it.

Furthermore, the sherbet-like dressing of the present invention can be used in containers for serving foods such as vegetables or dishes to be sprinkled with.
Even without the hassle of pre-chilling, these can be appropriately cooled with the sherbet-like dressing of the present invention, so they can be enjoyed with just the right amount of coldness, and the freshness of raw vegetables can be maintained. It is also possible to maintain this dressing to some extent in a sprinkling state.

Furthermore, the sherbet-like dressing of the present invention is not limited to the above-mentioned uses, but can also be enjoyed alone as a dessert or with other foods. This means that
This is because the sherbet-like dressing of the present invention has a good texture and roundness due to overrun, and is rich in flavor with umami.

Patent applicant Oriental Yeast Industry Co., Ltd. Kyodo Dairy Co., Ltd.

Claims (1)

[Claims] 1) A dressing material containing at least salad oil, vinegar, an emulsifier and/or stabilizer, and water is frozen in a freezer so that overrun occurs. sherbet-like dressing. 2) The sherbet-like dressing according to claim 1, having an overrun of 10 to 40%.