KR100206521B1 - Dressing - Google Patents

Abstract

Dressings such as salad dressings and french dressings, which are generally known, are western style dressings and are not yet highly palatable to Koreans. Therefore, there is a need for the development of Korean style dressings suitable for Korean tastes. In the present invention, 10-60% of soy sauce is used as the basis of taste, and instead of egg yolk as an emulsifier, an emulsifying stabilizer (xanthan gum) 0.4-2% and tomato processed product are used so that NTSS 0.5-6%, It is characterized by making a stable emulsion in the pre-emulsification and homogenization process by the action and thickening action.

In addition, water ingredients are sterilized in advance and cooled to below 60 ℃. Raw raw materials such as onions are made into pastes, and vinegar having a total acidity of 8% or more is immersed in one or more times the weight of onions. It is characterized by using a mixture of oil and 0.5-5% sesame oil.

The dressing of the present invention was found to have good palatability even with salad, and was found to be good as a source of raw tofu, dumplings, fish cutlet and the like.

Description

Emulsifying dressing and its manufacturing method

The present invention relates to an emulsified dressing using soy sauce as a raw material and a method for producing the same.

To explain in more detail, vegetable oil-free dressing and preparation of cholesterol-free vegetable oil are prepared by using emulsifying stabilizer (xanthan gum) and tomato processed product instead of using egg yolk as an emulsifier to make a basic taste using soy sauce. It is about a method. Mayonnaise and dressings are oil-in-water emulsified foods in which vegetable oil is dispersed as fine particles in water raw materials such as vinegar, and egg yolk acts as an emulsifier.

Consumption of western-style seasoning mayonnaise and dressing has increased along with the westernization of diet, but the recent increase in mortality due to adult disease is associated with an increase in fat intake. It is pointed out. Until now, mayonnaise and dressings have been used for snacks in the form of fruits or salads, rather than essential sauces on our tables. Commonly known salad dressings and French dressings are Western-style dressings that are still highly palatable to Koreans. Bars, fish, meat, dumplings and tofu source of soy sauce is mostly used.

The purpose of the present invention is to provide a basic taste of soy sauce as a source of the cooking, lower oil content than conventional mayonnaise or dressings, and do not use egg yolk, so there is no concern about excessive intake of oil and cholesterol and good taste of Korean taste. To provide type dressings.

So far, there has been no description of soy-based emulsified foods in Korea, and in Japan, related prior arts are separate liquid seasonings (Publication Patent Publication No. Hei 1-31367; published on December 22, 1989). The manufacturing method of a separate dressing (Patent Publication No. 2-100649; published April 12, 1990) and the like.

However, since these are both separable dressings rather than emulsified, there are crystals in which the oil phase and the water phase do not mix uniformly if not sufficiently shaken, as well as the hassle of creating a temporary emulsified state when used.

In order to solve this drawback of the separable dressing, the present inventors use soy sauce as the basis of taste in the form of an emulsified dressing, and fish, meat, dumpling and tofu as well as vegetables used as a corrosion of the table. Various researches have been conducted to develop Korean-style emulsified dressings that can be used as a sauce in cooking, lower in oil than traditional mayonnaise or dressings, and do not use egg yolk. Excellent emulsified dressings of the present invention were completed.

That is, the present invention is to make a stable emulsion in the emulsification and homogenization process by emulsification and thickening of tomato processed product and xanthan gum instead of egg yolk, which is generally used as emulsifier in the manufacture of good dressing. It features.

In addition, the oil phase component should be 50% or less, and the lack of savory taste will be reinforced by adding seasoning oil and 0.5-5% sesame oil to the plant oil, and soy sauce, vinegar, powder seasoning spices and emulsifying stabilizers, etc. Dissolve in aqueous raw materials such as water, heat sterilize at a temperature of 80-100 ° C for 10 minutes, cool to below 60 ° C, and use raw materials such as onions that have been soaked in vinegar beforehand.

This will be described by process.

First step (base manufacturing process)

Weigh seasoning spices (sugar, seasonings, pepper powder, pepper powder, garlic powder, mustard powder, etc.) and 0.4-2% of an emulsifying stabilizer of the total weight of the raw material and mix them uniformly, and then mix them with soy sauce, vinegar, water and tomato processed products. Add the aqueous raw material to the weighed solution and stir to dissolve. It is sterilized at a temperature of 80-100 ° C. for about 10 minutes and then cooled to 60 ° C. or lower.

2nd process (onion treatment process)

After peeling, washing, and dehydrating onions, they are paste-formed to prevent discoloration and sterilization of residual harmful microorganisms. Then, vinegar with a total acidity of 8% or more is immersed in an amount equal to or more than 1 times the onion weight.

3rd process (emulsification, homogenization and filling process)

The base and onion paste (vinegar mixture solution) obtained in the first step and the second step are put into a vacuum emulsifier and stirred. Here, vegetable oil mixed with seasoning oil and 0.5-5% of sesame oil is slowly added to the oil and then emulsified. The amount of the emulsifying stabilizer (xanthan gum) in the first step of the process depends on the amount of oil in the product and the blending ratio, but 0.4-2% is appropriate.

This is to consider the emulsification stability and palatability as shown in Experimental Example 1 below.

In other words, when 0.4% or less, the emulsification stability is insufficient, when 2% or more it becomes too steamy tissue texture is bad, palatability is poor. In addition, according to the sensory test results, the amount of tomato processed product was appropriate so that the tomato-derived soluble solids content (NTSS) in the product was 0.5-6%.

In other words, if less than 0.5%, the specific flavor and color of the tomato is lacking, and if more than 6% these characteristics appear too strong, rather the preference decreases.

Soy sauce may be used alone or mixed with commercially available soy sauce such as brewed soy sauce, acid-decomposed soy sauce, or mixed soy sauce. The amount of soy sauce varies depending on the salinity of soy sauce, 66 wt% is suitable.

In the second process, the total acidity of the vinegar soaking the onion paste should be 8% or more, and the amount of vinegar should be at least 1 times the weight of the onion. This is because the vinegar is diluted due to the moisture in the onion, so the acidity is low or the amount of vinegar is insufficient. If it is not immersed, it can not have a sterilizing effect.

In the third step, the type of vegetable oil may be used alone or in combination of mayonnaise and vegetable oils generally used in dressing, such as soybean oil, jade oil, rapeseed oil, sunflower oil, cottonseed oil, olive oil, and the like. The proportion of vegetable oil in the product is 15-50%.

That is, when it is 15% or less, it is difficult to show the characteristic as a dressing, and when it is 50% or more, the stable emulsion by emulsification and thickening effect | action by an emulsifying stabilizer and a tomato processed product cannot be obtained, without using the egg yolk in this invention. In addition, since the emulsion of the present invention does not use egg yolk and the content of vegetable oil is low, reinforcement of taste is required, and palatability is shown by using 0.5-5% mixed sesame oil in vegetable oil. When the amount of sesame oil is 0.5% or less, the flavor of sesame oil cannot be felt. When the amount of sesame oil is 5% or more, the flavor of sesame oil is too strong, and bitter taste is expressed during storage, and palatability is reduced. Below, the experimental example of determination of the compounding ratio for completing this invention is shown.

Experimental Example

Experimental Example 1

Xanthan gum in an aqueous raw material mixed with 88g of commercially available brewed soy sauce (15% salinity), 20g brewed vinegar (10% total acidity), 12g tomato paste (NTSS 28%), and about 100g water (corrected according to the amount of xanthan gum) 0. Add 0.4, 0.8, 1.2, 1.6, 2.0, 2.4, 4.0, 8.0, 12.0g and 8g of powdered spice mix and 20g of sugar, and mix them uniformly. Ten bases with different amounts of xanthan gum were prepared.

Experimental Example 2

Peeled and washed with dehydrated onion finely cut into a paste state using a mixer and mixed with 1.5 times the amount of onion brewed vinegar (total acidity 10%), soaked overnight to prepare an onion paste (vinegar mixed solution).

Experimental Example 3

30 g of each paste (vinegar mixture) in Experiment 2 was weighed into 10 bases obtained in Experimental Example 1, placed in a container of a Hobart mixer (Hobart Canada, ND-50), and stirred with two stages of cooking oil. (Essence oil 6g + soybean oil 114g) After emulsifying while injecting 120g at a constant rate over 3 minutes, 10 test articles obtained by finishing stirring in three stages were filled in a glass bottle with a screw cap and left at room temperature for one week. The results of separation (emulsification stability), viscosity measurement and sensory (textured) test are as follows.

* Rotor No. 20 ° C using Brookfield viscometer 4, Measured under the condition of speed 2 rpm. That is, as shown in the experimental results, when the amount of xanthan gum used is 0.3% or less, it is in the form of a separable dressing that does not emulsify. In 0.4-0.5%, when the emulsion dressing is 0.6% or more, a semi-solid dressing form is used. It was shown that emulsion dressings can be obtained respectively.

In addition, in order to obtain an emulsified dressing, the amount of xanthan gum should be 0.4% or more. The more the amount of xanthan gum used, the better the emulsification stability, but since the texture becomes sticky, 2% or less is preferable in consideration of palatability.

In the experiments conducted in the above manner, the use of guar gum and damarind gum instead of xanthan gum showed lower emulsification stability than xanthan gum, and it was more effective to use them together than xanthan gum. .

Example 1

Evenly mix 250 g of sugar, 25 g of xanthan gum, 100 g of seasoned seasoning, and 0.375 g of didicalcium disodium (an antioxidant), and mix it with 1100 g of commercially mixed soy sauce (15% yam) and 150 g of vinegar (9% total acidity). , 1000g of water, 150g of tomato paste (NTSS 28%), and 15g of uta sauce are mixed in an aqueous raw material and dissolved. The mixture was heated and acidified at 95 ° C for 15 minutes, and cooled to 40 ° C to prepare a base.

Apart from this, onion paste (vinegar mixture solution) dipped overnight was prepared by mixing 250 g of onion paste and 375 g of brine vinegar (acidity 9%) by the method described in the previous step.

Put the base and onion paste into a container of vacuum emulsifier and add emulsified by adding 1500g of soybean oil mixed with 15g of sesame oil and 3g of seasoning oil for 3 minutes while stirring at a vacuum degree of 50cm Hg and a speed of 200PRM, and then colloid mill with a thickness of 0.015 inch and a speed of 3600PRM. About 5000 g of the homogenized emulsified dressing product was prepared by passing through.

This product is an emulsion type dressing type with a viscosity of 20000 cps and a pH of 4.1. The degree of conformity of each product with respect to the flavor of this product was evaluated by a grading method (5 points) for 30 sensory inspectors. The results are as follows.

As shown in the table above, the best-matched salad material is a mixture of vegetables, and even with salads mixed with boiled chicken, mushrooms, ham, and flavor meats, the meat is not felt more than just eating. It was also found to be a good source of tofu, dumplings and fish cutlet. To determine the microbial stability of this product, Sac. cerevisiae and Lac. After inoculation of two casei microorganisms, the changes over time during storage at 30 ° C are shown in the following table.

That is, yeast is rapidly detected after 5 days and is not detected, and lactic acid bacteria are rapidly reduced in 5 days and are not detected after 30 days, so there is no problem in microbial stability.

Example 2

After uniformly mixing 200 g of sugar, 20 g of xanthan gum, 10 g of guar gum, 0.375 g of didicalcium disodium, and 75 g of seasoning spices, it was 1500 g of brewed soy sauce (15% salinity), 140 g of vinegar (10% total acidity), 100 g of water, 500 g of tomato ketchup, 100 g of unflavored, etc. are mixed in an aqueous raw material and dissolved. This was heat sterilized at 85 ° C. for 20 minutes and then cooled to 50 ° C. to prepare a base.

In the same manner as in Example 1, 250g of onion paste and 50g of garlic paste and 300g of vinegar (10% total acidity) were mixed together with onion and garlic paste (vinegar mixture solution) soaked for 8 hours in a container of a vacuum emulsifier. Emulsified dressing product was prepared by emulsifying with vegetable oil mixed with 87.5g of sesame oil, 2.5g of seasoning oil and 1660g of jade oil while stirring at 40cmHg, 150rpm speed, and passing through a colloid mill of 0.010 inch intervals and 3000rpm. .

The results of measuring the degree of preference by the grading method (7 points) of 50 sensory inspectors for this product are shown in the following table.

* 7 points: very good, 6 points: moderately good, 5 points: slightly good, 4 points: good or not. 3 points: A little hate, 2 points: normally hate, 1 point: hate very much.

As shown in the above table, all of the tastes, color, viscosity, etc. were found to be excellent. In addition, the product was filled in a glass bottle with a screw cap, and the emulsion state and flavor were good even after 7 months of storage at room temperature.

Claims (6)

In emulsifying dressings, emulsified with water phase and 15-50% oily ingredients using 0.4-2% xanthan gum, NTSS 0.5-6% tomato processed product and 10-60% soy sauce. Mold dressing. The emulsified dressing according to claim 1, wherein the emulsified component is stabilized in an emulsification and homogenization process using 0.4-2% xanthan gum and NTSS 0.5-6% tomato processed product of the raw material weight. The emulsified dressing according to claim 1, wherein the aqueous phase component is sterilized in advance and cooled to a temperature of 60 ° C or less. The method of claim 1, wherein the onion paste is used in addition to the water-based ingredients, wherein the onion paste is an emulsified dressing, characterized in that the pasteurized by immersing the vinegar with a total acidity of 8% or more in an amount greater than 1 times the onion weight. . The emulsion type dressing according to claim 1, wherein the oil phase component is mixed with seasoning oil and 0.5-5% of sesame oil in the oil phase. In the manufacturing method of an emulsified dressing using soy as a raw material, seasoning spices (sugar, seasoning, red pepper powder, pepper powder, garlic powder, mustard powder) and 0.2-2% of an emulsion stabilizer of the total weight of the raw material are uniformly mixed. After adding aqueous raw materials such as soy sauce, vinegar, water and tomato processed products, stirring and dissolving them, sterilizing at 80-100 ℃ for about 10 minutes, cooling them below 60 ℃, and peeling onions, dehydrated in water and paste them into paste. After treatment, the onion treatment step of immersing the vinegar with a total acidity of 8% or more by more than 1 times the onion weight, and the base obtained in the base manufacturing step in a vacuum emulsifier and the onion paste obtained in the onion treatment step (vinegar mixture solution) Emulsify the fungus into a container that requires an emulsified product that has undergone a homogenizer, while gradually adding pre-emulsification plant oil mixed with seasoning oil and sesame oil with stirring. And to method of manufacturing an emulsion-type dressing, it characterized in that consists of the filling process.