JPS6243659B2 - - Google Patents
Info
- Publication number
- JPS6243659B2 JPS6243659B2 JP54101257A JP10125779A JPS6243659B2 JP S6243659 B2 JPS6243659 B2 JP S6243659B2 JP 54101257 A JP54101257 A JP 54101257A JP 10125779 A JP10125779 A JP 10125779A JP S6243659 B2 JPS6243659 B2 JP S6243659B2
- Authority
- JP
- Japan
- Prior art keywords
- dressing
- water layer
- layer
- emulsified
- viscosity
- 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.)
- Expired
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 240000008415 Lactuca sativa Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000012045 salad Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 239000011521 glass Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明は、新規な分離型ドレツシングに係る。
分離型ドレツシングは静置時には油層と水層が
分離しており、使用時に手で振盪を与えて一時的
に両層を乳化状態となすものである。しかしなが
らこの乳化状態は2〜3分間程度しか続かず、短
時間で両層が分離してしまうためサラダ等にかけ
ても摂取する頃には、既に油層と水層が分離して
おり、水層は食器の底に沈み、油の部分だけを食
することが多くドレツシング本来の風味を楽しむ
ことが困難であつた。
また最近、粒状の香辛料を水層中に添加し、手
作りドレツシング様の風味を得る試みがなされて
いるが、従来の分離型ドレツシングでは香辛料が
ドレツシング中にうまく分散せず、容器から均一
に流出しないという欠点がある。
本発明の目的は、かかる現状に鑑み、静置時に
油層と水層が分離しており、使用時に手で振盪す
れば簡単に乳化状態が得られ、これが比較的長時
間維持され、また粒状の香辛料を使用した場合、
これが均一に分散する分離型ドレツシングを提供
することにある。
従来の分離型ドレツシングの最適水層粘度は20
〜50センチポイズ(CP)とされているが、この
範囲では乳化後、短時間で油層と水層が分離して
しまう。一方水層の粘度を上げると簡単な振盪で
は油層と水層が良く混ざり合わず乳化状態は得ら
れない。
本発明者は前記の目的を達成すべく、種々研究
の結果、キサンタンガムを用い、水層の粘度を従
来よりも高いある範囲に調整すると、振盪により
容易に乳化して乳化型ドレツシングとなり、これ
が比較的長時間維持されることを見い出した。
本発明はかかる知見に基づいて完成されたもの
で、ドレツシングの水層にキサンタンガムを0.15
〜0.5%含有し、水層粘度(20℃)が200〜800CP
である分離型ドレツシングである。
本発明では、キサンタンガムを用いて水層の粘
度を上記の範囲とすることが必要で、他のガム、
例えばグアーガムやローカストビーンガムを用い
て水層粘度を200〜800CPとしても油層と水層が
良く混ざり合わず、乳化状態は得られない。
第1表にキサンタンガムの添加量と手で振盪を
与えた際の乳化状態について記載したが、これに
よればキサンタンガムの添加量が0.15%に満たな
い場合は、振盪後分離が速く乳化状態とならな
い。また添加量が0.5%を上回り、粘度が800CP
を超えると手で振盪を与えた程度では油と水層が
よく混ざり合わないことが示されている。
The present invention relates to a novel separable dressing. Separate dressings have an oil layer and a water layer separated when left standing, and are shaken by hand to temporarily emulsify both layers during use. However, this emulsified state only lasts about 2 to 3 minutes, and the two layers separate in a short time, so by the time you eat it on salads, etc., the oil layer and water layer have already separated, and the water layer is on the tableware. It was difficult to enjoy the original flavor of the dressing because it often sank to the bottom of the dressing and ate only the oily part. Recently, attempts have been made to add granular spices to the water layer to obtain a flavor similar to homemade dressings, but with conventional separate dressings, the spices do not disperse well in the dressing and do not flow out uniformly from the container. There is a drawback. In view of the current situation, the object of the present invention is to separate the oil layer and the water layer when left still, to easily obtain an emulsified state by shaking by hand during use, to maintain this state for a relatively long time, and to form particulate When using spices,
The purpose of this is to provide a separate dressing that is uniformly dispersed. The optimal water layer viscosity for conventional separate dressings is 20
It is said to be ~50 centipoise (CP), but within this range, the oil and water layers will separate within a short time after emulsification. On the other hand, if the viscosity of the water layer is increased, the oil layer and water layer will not mix well with simple shaking and an emulsified state cannot be obtained. In order to achieve the above object, the present inventor has conducted various studies and found that when xanthan gum is used and the viscosity of the aqueous layer is adjusted to a certain range higher than before, it is easily emulsified by shaking and becomes an emulsified dressing. It was found that the effect was maintained for a long time. The present invention was completed based on this knowledge, and xanthan gum was added to the water layer of the dressing by 0.15%.
Contains ~0.5%, water layer viscosity (20℃) is 200~800CP
This is a separate dressing. In the present invention, it is necessary to use xanthan gum to keep the viscosity of the water layer within the above range, and other gums,
For example, even if guar gum or locust bean gum is used and the water layer viscosity is 200 to 800 CP, the oil layer and water layer will not mix well and an emulsified state will not be obtained. Table 1 describes the amount of xanthan gum added and the emulsified state when shaken by hand.According to this table, if the amount of xanthan gum added is less than 0.15%, the separation after shaking is rapid and the emulsified state cannot be achieved. . Also, if the amount added exceeds 0.5%, the viscosity will be 800CP.
It has been shown that when the temperature is exceeded, the oil and water layers do not mix well even with manual shaking.
【表】
* 水層中の割合
本発明は以上の構成からなるものであり、これ
によれば静置時に油層と水層が分離しており、使
用時に手で振盪すれば簡単に乳化状態が得られ、
これが比較的長時間維持されて乳化型ドレツシン
グとなるので、サラダ等にかけて摂取する際にも
油層と水層が乳化状態を保ち、両層が調和したド
レツシング本来の風味を充分楽しむことができ
る。
また粒状の香辛料を使用した場合も、これが均
一に分散するので、香辛料の風味を損うことがな
い。
以下に実施例を示す。
実施例 1
清水6に砂糖500g、キサンタンガム30gを
加え、加熱溶解した後、冷却し果実酢2.5、食
塩800g、MSG50g、香辛料120gを加え、撹拌
し、粘度(20℃)が460CPのドレツシング水層10
Kgを得た。
一方綿実サラダ油10にマスタードオイル5g
を加えドレツシングの油層とし、これと上記水層
を1:1の比率でガラス瓶に充填した。
この分離型ドレツシングを軽く手で振つて混合
すると充分に乳化し、乳化型ドレツシングとする
ことができた。
実施例 2
清水7に砂糖700g、キサンタンガム20gを
加え、加熱溶解後、冷却し食酢4、食塩600
g、MSG70g、18〜32メツシユの粒状香辛料100
gを加え撹拌混合し、粘度(20℃)が290CPのド
レツシング水層を得た。
このドレツシング水層120mlと大豆サラダ油80
mlをガラス瓶に充填し、分離型ドレツシングと
し、軽く手で振つて混合すると充分に乳化し、か
つ粒状香辛料が均一に分散した乳化型ドレツシン
グが得られた。[Table] * Percentage in aqueous layer The present invention has the above-described structure. According to this, the oil layer and the water layer are separated when left standing, and the emulsified state can be easily achieved by shaking by hand during use. obtained,
Since this is maintained for a relatively long time and becomes an emulsified dressing, the oil layer and water layer remain in an emulsified state even when consumed over salads, etc., and the original flavor of the dressing in which both layers are harmonized can be fully enjoyed. Furthermore, even when granular spices are used, they are uniformly dispersed, so the flavor of the spices is not impaired. Examples are shown below. Example 1 Add 500 g of sugar and 30 g of xanthan gum to clear water 6, heat and dissolve, cool, add 2.5 g of fruit vinegar, 800 g of salt, 50 g of MSG, and 120 g of spices, stir, and prepare a dressing water layer 10 with a viscosity (20°C) of 460 CP.
Got Kg. Meanwhile, 10g of cottonseed salad oil and 5g of mustard oil
was added to form an oil layer for dressing, and this and the above water layer were filled in a glass bottle at a ratio of 1:1. When this separated dressing was mixed by shaking gently by hand, it was sufficiently emulsified and an emulsified dressing could be obtained. Example 2 Add 700 g of sugar and 20 g of xanthan gum to 7 g of clean water, heat and dissolve, cool, add 4 g of vinegar, and 600 g of salt.
g, MSG70g, 18-32 mesh granular spices 100
g was added and mixed by stirring to obtain a dressing aqueous layer having a viscosity (20°C) of 290CP. This dressing water layer 120ml and soybean salad oil 80ml
ml was filled into a glass bottle to make a separate dressing, and when mixed by shaking gently by hand, it was sufficiently emulsified and an emulsified dressing in which the granular spices were uniformly dispersed was obtained.
Claims (1)
〜0.5%含有し、水層粘度(20℃)が200〜800セ
ンチポイズである分離型ドレツシング。 2 ドレツシング水層中に粒状香辛料を含有する
特許請求の範囲第1項記載の分離型ドレツシン
グ。[Claims] 1. Adding 0.15 xanthan gum to the water layer of the dressing.
Separate dressing containing ~0.5% and having a water layer viscosity (at 20°C) of 200 to 800 centipoise. 2. The separable dressing according to claim 1, wherein the aqueous layer of the dressing contains granular spices.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10125779A JPS5626170A (en) | 1979-08-10 | 1979-08-10 | Separation-type dressing |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10125779A JPS5626170A (en) | 1979-08-10 | 1979-08-10 | Separation-type dressing |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5626170A JPS5626170A (en) | 1981-03-13 |
JPS6243659B2 true JPS6243659B2 (en) | 1987-09-16 |
Family
ID=14295851
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10125779A Granted JPS5626170A (en) | 1979-08-10 | 1979-08-10 | Separation-type dressing |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5626170A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0633836Y2 (en) * | 1989-12-12 | 1994-09-07 | 株式会社丸山製作所 | Spray liquid supply device for backpack power sprayer |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6020983B2 (en) * | 1981-08-28 | 1985-05-24 | ライオン株式会社 | Separate liquid seasoning |
JPS5847463A (en) * | 1981-09-14 | 1983-03-19 | Lion Corp | O/w-type emulsion food |
JPS59113870A (en) * | 1982-12-17 | 1984-06-30 | Kunoole Shokuhin Kk | Separated dressing and its preparation |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS50154464A (en) * | 1974-05-31 | 1975-12-12 | ||
JPS50154463A (en) * | 1974-05-31 | 1975-12-12 | ||
JPS5331945A (en) * | 1976-09-04 | 1978-03-25 | Fuji Electric Co Ltd | Divider circuit |
-
1979
- 1979-08-10 JP JP10125779A patent/JPS5626170A/en active Granted
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS50154464A (en) * | 1974-05-31 | 1975-12-12 | ||
JPS50154463A (en) * | 1974-05-31 | 1975-12-12 | ||
JPS5331945A (en) * | 1976-09-04 | 1978-03-25 | Fuji Electric Co Ltd | Divider circuit |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0633836Y2 (en) * | 1989-12-12 | 1994-09-07 | 株式会社丸山製作所 | Spray liquid supply device for backpack power sprayer |
Also Published As
Publication number | Publication date |
---|---|
JPS5626170A (en) | 1981-03-13 |
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