KR102463398B1 - Salad dressing and manufacturing method thereof - Google Patents

Abstract

The present invention relates to salad dressing and a manufacturing method thereof. According to the present invention, salad manufactured with the salad dressing has a preferred taste, smell, texture and preference regardless of an age or a gender and, in particular, has an effect of even people who do not like mayonnaise-based salad dressing to enjoy eating.

Description

Salad dressing and manufacturing method thereof

The present invention relates to a salad dressing and a method for preparing the same.

Recently, as the consumption of various vegetables increases due to consumers' high interest in health, the consumption of salads, which is a typical vegetable recipe, is increasing.

The dressing is "used for the purpose of enhancing the flavor of food in manufacturing, processing, and cooking of food, and uses edible oil, vinegar, etc. as main raw materials to add salt, sugar, spices, eggs or food additives and emulsify It refers to dressings, mayonnaise, prepared in liquid form or added with vegetables, fruits, etc.”.

There are many types of salad dressings, and depending on the basic ingredients, there are balsamic, Caesar, Thousand Island, Italian, French, etc. These various salad dressings are designed to satisfy various tastes and to find a taste that goes well with the ingredients such as meat, fish, and cheese served with the salad.

However, despite the fact that it is generally known to be compatible with certain ingredients, even though it is a recommended salad dressing, there are cases in which eating is refused due to certain ingredients included in the preparation of the salad dressing, which results in the use of other salad dressings as a suboptimal solution. There are frequent situations where you have to choose and eat a salad.

For example, mayonnaise has a unique, tangy and sour taste, and people who like it eat mayonnaise-based foods well, but those who have a repulsion do not eat mayonnaise at all or refuse to eat mayonnaise itself. there is also

Mayonnaise is a French semi-solid dressing made by adding an emulsifier to vinegar and oil, and is commonly used in salads. The mayonnaise is basically made by mixing cooking oil and vinegar, and adding egg yolk as an emulsifier, salt, pepper, and sugar may be added little by little, and in the case of commercial products, chemical seasoning is also included.

Mayonnaise is known to have good compatibility with other ingredients, so it is an ingredient used in the manufacture of many foods. It is necessary to develop a mayonnaise-based salad dressing that can increase the preference of consumers regardless of age or gender while alleviating the objectionable feeling caused by it.

Republic of Korea Patent Publication No. 10-1998-0026527

The present inventors have recognized the problems of the prior art, and when using a mayonnaise mixed base sauce prepared through a specific method when preparing a salad dressing using mayonnaise, the preference is high for eaters regardless of age or sex, and especially they do not like mayonnaise. Those who do not have also proved that they can provide a salad dressing that can be easily consumed without a separate feeling of rejection, and have completed the present invention.

The present invention relates to 100 parts by weight of mayonnaise mixed base sauce, 3 to 6 parts by weight of peanut powder, 1 to 2 parts by weight of black sesame, 20 to 25 parts by weight of brewed vinegar, 40 to 45 parts by weight of sugar, 2 to 3 parts by weight of salt, It relates to a salad dressing composition comprising 4 to 6 parts by weight of lemon and 18 to 22 parts by weight of liver onion.

The present invention relates to a process for preparing a salad dressing comprising the steps of:

S-1) mixing fresh cream and milk;

S-2) heating the mixture to 75 to 85° C. and then cooling to about 30 to 35° C.;

S-3) storing the cooled mixture at 3 to 5° C. for 10 to 12 hours;

S-4) obtaining a solidified suspension;

S-5) mixing mayonnaise with the obtained suspension to prepare a mayonnaise mixed base sauce; and

S-6) Based on 100 parts by weight of the mayonnaise mixed base sauce prepared above, 3 to 6 parts by weight of peanut powder, 1 to 2 parts by weight of black sesame, 20 to 25 parts by weight of brewed vinegar, 40 to 45 parts by weight of white sugar, 2 to salt Preparing a salad dressing by mixing 3 parts by weight, 4 to 6 parts by weight of lemon, and 18 to 22 parts by weight of liver onion.

Hereinafter, this will be described in detail. All combinations of the various elements disclosed herein are within the scope of the present invention. In addition, it cannot be considered that the scope of the present invention is limited by the following specific description.

In addition, unless otherwise defined in this specification, all terms used in the specification should be understood to have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs.

Also, the singular expression includes the plural expression unless the context clearly dictates otherwise.

The present invention relates to 100 parts by weight of mayonnaise mixed base sauce, 3 to 6 parts by weight of peanut powder, 1 to 2 parts by weight of black sesame, 20 to 25 parts by weight of brewed vinegar, 40 to 45 parts by weight of sugar, 2 to 3 parts by weight of salt, It provides a salad dressing composition comprising 4 to 6 parts by weight of lemon and 18 to 22 parts by weight of liver onion.

In the present invention, "mayonnaise mixed base sauce" is mayonnaise; and a suspension prepared by a specific method using fresh cream and milk as raw materials; means a sauce prepared by mixing.

In the present invention, "float" refers to a solidified material that is created and floated on top of a liquid mixture of fresh cream and milk when a specific manufacturing method is performed using a mixture of fresh cream and milk as a raw material.

In the present invention, the mayonnaise mixed base sauce serves to constitute a dominant taste and flavor of the salad dressing, and may be included in 100 parts by weight in the present invention.

In the present invention, the peanut powder is used to add a savory taste to the salad, and may be included in an amount of 3 to 6 parts by weight based on 100 parts by weight of the mayonnaise mixed base sauce in the composition of the present invention. When included less than the above range, the increase in savory taste due to peanut powder may be insignificant, and if included more than the above range, the bitter taste may be felt more than necessary.

In the present invention, black sesame is used to add a savory taste to salad, and may be included in an amount of 1 to 2 parts by weight based on 100 parts by weight of mayonnaise mixed base sauce in the composition of the present invention. When included in less than the above range, the increase in savory flavor due to black sesame seeds may be insignificant, and when included in more than the above range, bitter taste or texture may not be good.

In the present invention, the brewed vinegar is used to add sourness to the salad, and may be included in an amount of 20 to 25 parts by weight based on 100 parts by weight of the mayonnaise mixed base sauce in the composition of the present invention. When it is included less than the above range, the addition of sour taste due to the brewed vinegar may be insignificant, and when it is included more than the above range, the sour taste may be strong and individual preferences may be strong.

In the present invention, sugar is used to add sweetness to the salad, and may be included in an amount of 40 to 45 parts by weight based on 100 parts by weight of the mayonnaise mixed base sauce in the present invention. When added less than the above range, the sweetness added to the salad may be insignificant, and when added more than the above range, the sweetness may become too strong and individual preferences may be strong.

In the present invention, salt is used to add saltiness, and may be included in an amount of 2 to 3 parts by weight based on 100 parts by weight of the mayonnaise mixed base sauce in the present invention. When added less than the above range, the salty taste added to the salad may be insignificant, and when added more than the above range, the salty taste may become too strong and individual preferences may be strong.

In the present invention, lemon is used to add sour taste, and may be included in an amount of 4 to 6 parts by weight based on 100 parts by weight of the mayonnaise mixed base sauce in the present invention. When included less than the above range, the addition of sour taste due to lemon may be insignificant, and when included more than the above range, sour taste may be strong and individual preference may be strengthened.

In the present invention, liver onion is used to add a characteristic sweet and spicy taste, and may be included in an amount of 18 to 22 parts by weight based on 100 parts by weight of the mayonnaise mixed base sauce in the composition of the present invention. When included in less than the above range, the effect of onion may be insignificant.

In the present invention, the salad dressing composition may be mixed with mayonnaise mixed base sauce, peanut powder, black sesame, brewed vinegar, sugar, salt, lemon and liver onion in a specific weight to represent a harmonious taste and aroma.

According to embodiments of the present invention, the salad dressing composition of the present invention contains 3 to 6 parts by weight of peanut powder, 3 to 6 parts by weight of black sesame, based on 100 parts by weight of mayonnaise mixed base sauce for high overall preference by optimal taste, flavor and texture to 2 parts by weight, 20 to 25 parts by weight of brewed vinegar, 40 to 45 parts by weight of white sugar, 2 to 3 parts by weight of salt, 4 to 6 parts by weight of lemon, and 18 to 22 parts by weight of liver onion, but limited thereto it is not

In the experimental examples described below, it was specifically demonstrated that the salad dressing of the present invention containing specific ingredients in a specific weight can exhibit high evaluation of the eater in taste, odor, texture, and preference.

In the present invention, the mayonnaise mixed base sauce may be prepared through a method comprising the following steps:

S1) mixing fresh cream and milk;

S2) heating the mixture to 75-85°C and then cooling to about 30-35°C;

S3) storing the cooled mixture at 3 to 5° C. for 10 to 14 hours;

S4) obtaining a solidified suspension; and

S5) mixing mayonnaise with the obtained suspension.

Hereinafter, each step will be described in detail.

In the present invention, step S1 is a step of mixing fresh cream and milk.

The fresh cream may contain 40% or more milk fat, preferably 40 to 50%, and more preferably 40 to 45% milk fat, but is not limited thereto.

When milk fat is contained less than the above range, the desired product, the suspension, to be obtained from the mixture of fresh cream and milk may not be sufficiently obtained. not economical

In step S1, fresh cream may be mixed in a large volume relative to milk, preferably in a volume ratio of 3:1 to 1.5:1, and more preferably, fresh cream and milk are mixed in a volume ratio of 2:1. may be mixed with

When the volume of fresh cream is mixed with less than 1.5 times the volume of milk, the float to be obtained from the mixture of fresh cream and milk may not be sufficiently obtained, and taste and flavor may deteriorate when the float and mayonnaise are mixed, and the volume of fresh cream When mixed with more than 4 times the volume of milk, it may exhibit physical properties that are not suitable for salad dressing using mayonnaise, or may have strong greasy taste, which may lead to strong individual preferences and dislikes.

In the present invention, step S2 is a step of heating and cooling a mixture of fresh cream and milk to form a float, and forms and promotes a float from the mixture of fresh cream and milk, and when mixed in a salad dressing using mayonnaise, the salad dressing is It is carried out for the purpose of retaining appropriate physical properties.

The heating in step S2 may be performed so that the temperature of the mixture becomes 75 to 85° C. by applying heat to the mixture.

If the mixture is heated below the temperature range during the heating, floating matter may not be sufficiently generated. Also, browning (maillard reaction) proceeds, and when mixed with mayonnaise, preference for the color of the sauce may be lowered, which may result in lower overall preference.

The cooling in step S2 may be performed so that heating the mixture is stopped and the temperature of the mixture becomes 30 to 35°C.

When the cooling is performed below the temperature range, the time required for cooling may increase, which may be disadvantageous in manufacturing efficiency, and when cooled to a temperature exceeding the above temperature range, the yield of suspended matter may be lowered.

In the present invention, step S2 may be repeatedly performed for 30 minutes to 60 minutes, preferably for 30 minutes to 50 minutes, more preferably for 30 minutes to 40 minutes, and the number of repetitions may be 2 to 5 times, preferably 3 to 5 times, but is not limited thereto.

If step S2 is repeated for a time less than the above range, it may not be possible to sufficiently obtain a float, and if step S2 is repeated for a time exceeding the above range, preference for the taste and aroma of the salad sauce is reduced due to the heating odor. may be lowered, and browning (maillard reaction) proceeds, and when mixed with mayonnaise, the preference for the color of the sauce may be lowered, which may result in a lowered overall preference, which is not desirable in terms of energy or time .

In the experimental example to be described later, when the method of performing step S2 is partially changed, the time required for preparing the float is further delayed, and it can represent a significant difference from the salad dressing composition of the present invention in terms of taste, smell, texture, and preference. was specifically confirmed.

In the present invention, the step S2 may be performed with continuous stirring, and the stirring may be performed using a machine or directly by a human.

According to embodiments of the present invention, in order to prevent the generated floating matter from being dismantled or destroyed in performing the stirring, it may be preferable that stirring is performed using an edge portion not to cross the central portion of the container. , but is not limited thereto.

까지 더 냉각시키고 10시간 내지 14시간 동안 보관하여 고화된 부유물을 수득하는 단계이다.In the present invention, the steps S3 and S4 are 3 to 5 of the mixture finally cooled in step S2.

It is a step to obtain a solidified suspension by further cooling to and storing for 10 to 14 hours.

The step S3 is performed to enhance the flavor of the float produced from the whipped cream and milk mixture in the step S2 and solidify the float to facilitate separation from the mixture and to have an appropriate viscosity for mixing with mayonnaise. do.

In the step S3, if it is cooled to a temperature lower than the temperature range and stored, it may not be suitable in terms of energy or manufacturing efficiency. It may not be possible to obtain an appropriate viscosity.

In addition, if the storage is performed less than the time range, the increase in the flavor of the float may not be high or the degree of solidification may not be appropriate. It may not be suitable for efficiency.

In the present invention, step S5 is a step of preparing a mayonnaise mixed base sauce by mixing the solidified suspension obtained in step S4 with mayonnaise.

In step S5, the float and mayonnaise may be mixed in a weight ratio of 2:3.

When a small amount of mayonnaise is included in the weight ratio, the feeling of feeling is strong due to the addition of the floating material or the taste and flavor due to the floating material are strengthened, so that individual likes and dislikes can be strengthened. The effect may be insignificant, and the taste and aroma of mayonnaise may be strong, which may intensify individual likes or dislikes.

In the present invention, the salad dressing composition may further include various food additives according to a conventional method and content within a range that does not impair the purpose of the present invention.

For example, any natural and/or artificial sweetener conveniently used in food may be included in the composition of the present invention. Suitable sweeteners may include, but are not limited to, sucrose, fructose, dextrose, corn syrup solids, saccharin and aspartame.

In addition, as food additive ingredients, tomato pulp, beef extract, microcrystalline cellulose, mustard powder, orange peel, pectin, calcium, plant and/or fruit puree, skim milk, buttermilk, yolk, dehydrated sour cream, nonfat dry milk , food particles such as bacon, cheese and chopped vegetables, gums such as salt, pepper, xanthan and algin derivatives, emulsifiers, starches, dietary fiber, seasonings and spices, etc., but are not limited thereto it's not going to be

Another aspect of the present invention provides a method for preparing a salad dressing comprising the steps of:

S-1) mixing fresh cream and milk;

까지 냉각하는 단계;S-2) After heating the mixture to 75 to 85° C., about 30 to 35

cooling to;

S-3) storing the cooled mixture at 3 to 5° C. for 10 to 12 hours;

S-4) obtaining a solidified suspension;

S-5) mixing mayonnaise with the float to prepare a mayonnaise mixed base sauce; and

S-6) Based on 100 parts by weight of the mayonnaise mixed base sauce prepared above, 3 to 6 parts by weight of peanut powder, 1 to 2 parts by weight of black sesame, 20 to 25 parts by weight of brewed vinegar, 40 to 45 parts by weight of white sugar, 2 to salt Preparing a salad dressing by mixing 3 parts by weight, 4 to 6 parts by weight of lemon, and 18 to 22 parts by weight of liver onion.

Specific details of the method for preparing a salad dressing of the present invention are applied in the same manner as described in the salad dressing composition, unless otherwise stated, and will be omitted to avoid excessive repetition of the specification.

The salad dressing composition of the present invention has a high preference for taste, smell and texture when applied to a salad, and may have a high preference, and thus helps subjects who want to consume the salad to easily consume the salad.

In addition, the salad dressing composition of the present invention improves the flavor while alleviating the characteristic taste and aroma of mayonnaise due to the addition of the mayonnaise mixed base sauce prepared by a specific method, so that even subjects who are reluctant to consume mayonnaise can easily consume it. can

1 shows a schematic sequence of a method for preparing a mayonnaise mixed base sauce of the present invention.

Hereinafter, the present invention will be described in more detail by way of Examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples. In addition, it should be understood that terms not specifically defined in this specification have meanings commonly used in the technical field to which the present invention pertains.

Example

(1) Preparation of mayonnaise mixed base sauce

Fresh cream (more than 42% milk fat) and milk were mixed in a volume ratio of 2:1 and then mixed evenly.

The mixture was heated to about 75 to 85° C. using a gas stove, turned off the gas stove, and cooled slowly while stirring to about 30 to 35° C. with the outside of the container.

After confirming that the temperature of the mixture has reached about 30 to 35 ° C, turn on the gas stove again and heat it to about 75 to 85 ° C. and the heating and cooling were repeatedly performed for about 30 minutes.

After about 30 minutes, it was confirmed that the suspended matter was sufficiently formed, and after cooling completely, it was stored at 3 to 5° C. for 12 hours, and the solidified matter of the upper layer was removed and obtained.

Mayonnaise was mixed with the obtained suspension in a weight ratio of 2:3 (float: mayonnaise) and mixed to prepare a mayonnaise mixed base sauce.

(2) Preparation of salad dressing

About 5 parts by weight of peanut powder, about 1.5 parts by weight of black sesame seeds, about 23 parts by weight of brewed vinegar, 42 parts by weight of white sugar solution, 2.5 parts by weight of salt, 5 parts by weight of lemon and 20 parts by weight of liver on 100 parts by weight of the mayonnaise mixed base sauce prepared above A salad dressing was prepared by mixing parts by weight.

Comparative Example 1

In the preparation of the mayonnaise mixed base sauce, a salad dressing was prepared in the same manner as in Example, except that it was prepared by the following method.

Fresh cream (more than 42% milk fat) and milk were mixed in a volume ratio of 2:1 and then mixed evenly.

The mixture was heated to about 50 to 60° C. using a gas stove, and then the temperature was maintained for about 2 hours until a sufficient amount of suspended matter was formed.

After confirming that a float was formed, it was completely cooled, and stored at 3 to 5° C. for 12 hours, and the solidified matter was removed and obtained.

Mayonnaise was mixed with the obtained suspension in a weight ratio of 2:3 (float: mayonnaise) and mixed to prepare a mayonnaise mixed base sauce.

Comparative Example 2

In the preparation of the mayonnaise mixed base sauce, a salad dressing was prepared in the same manner as in Example, except that fresh cream and milk were mixed in a volume ratio of 4:1.

Comparative Example 3

A salad dressing was prepared in the same manner as in Example, except that only mayonnaise was used instead of mayonnaise mixed base sauce.

Experimental example

Sensory evaluation was performed on the salad dressings of Examples and Comparative Examples prepared above.

The purpose of this study was to determine whether a universal salad dressing could be used in various age groups and genders by selecting a total of 16 subjects, 4 per age group from 10s to 40s.

Specifically, a salad was prepared using the salad dressings of Examples and Comparative Examples, and Comparative Example 3 using only mayonnaise as a salad base sauce was first tasted, and then the salad dressings of Examples and Comparative Examples 1-2 were sampled, and Comparative Example 3, and at this time, it was not separately notified that mayonnaise was included in the salad serving to the subjects.

A 5-point scoring method (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad) was used to calculate the sensory evaluation results, and Comparative Example 3 was used as a standard of 3 points. to be evaluated as

In addition, it was requested to separately state whether or not they had a rejection of the salad dressing based on mayonnaise, and the results are shown in Table 1 below as an average value.

[Evaluation items]

- Taste: When the salad dressing is applied to the salad, the harmonious taste with the salad is evaluated.

- Smell: Evaluate the flavor of salad dressing

- Texture: Evaluate the texture of the salad to be eaten when the salad dressing is applied

- Preference: Evaluate whether there is an intention to try again by comprehensively evaluating the above items

taste smell texture symbol Example 4.94 4.88 4.81 4.94 Comparative Example 1 4.06 4.75 3.63 3.81 Comparative Example 2 4.19 4.75 3.81 4.06 Comparative Example 3 3 3 3 3

As can be seen in the above table, when the salad dressing of the embodiment of the present invention using mayonnaise mixed base sauce is used when cooking salad, it is very high in taste, smell, texture and preference compared to Comparative Example 3 using mayonnaise. It received excellent reviews.

In particular, the two test subjects who answered that they were reluctant to the mayonnaise-based salad dressing also gave good ratings of 4 or higher, confirming that the salad dressing of the present invention had very little likes or dislikes regardless of gender.

On the other hand, in Comparative Examples 1 and 2, in which some conditions were changed in the preparation of the mayonnaise mixed base sauce, compared to Comparative Example 3 using only mayonnaise, excellent evaluations were generally obtained in all items, but there was a significant difference compared to the Examples , and in particular, there was a significant difference in taste, texture, and preference.

This indicates that the change of some conditions in the manufacturing method may affect the likes or dislikes of the ingested subject.

Claims (8)

delete delete delete delete delete delete delete S-1) mixing fresh cream and milk in a volume ratio of 2:1;
S-2) heating the mixture to 75 to 85 ℃, then cooling to 30 to 35 ℃;
S-3) storing the cooled mixture at 3 to 5° C. for 10 to 12 hours;
S-4) obtaining a solidified suspension;
S-5) preparing a mayonnaise mixed base sauce by mixing mayonnaise with the obtained suspension in a weight ratio of 2:3 (float: mayonnaise); and
S-6) Based on 100 parts by weight of the mayonnaise mixed base sauce prepared above, 3 to 6 parts by weight of peanut powder, 1 to 2 parts by weight of black sesame, 20 to 25 parts by weight of brewed vinegar, 40 to 45 parts by weight of white sugar, 2 to salt In a salad dressing manufacturing method comprising; 3 parts by weight, 4 to 6 parts by weight of lemon, and 18 to 22 parts by weight of liver onion to prepare a salad dressing by mixing,
The S-2 step is accompanied by continuous stirring for 30 to 60 minutes, and the method for producing a salad dressing in which heating and cooling are repeatedly performed.

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