KR20230068310A - Salad dressing and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a salad dressing and a method for manufacturing the same. A salad made with the salad dressing of the present invention has a preferred taste, smell, texture and preference regardless of gender and age, especially there is an effect that even people who dislike mayonnaise-based salad dressings can enjoy the same.

Description

Salad dressing and its manufacturing method {SALAD DRESSING AND MANUFACTURING METHOD THEREOF}

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

Recently, as the intake of various vegetables has increased due to the high interest in health of consumers, the intake of salad, which is a representative vegetable recipe, is increasing, and along with this, the consumption of salad dressing is also increasing.

The dressing is used for the purpose of enhancing the flavor of food in manufacturing, processing, and cooking of food in the Food Codex, and edible oil, vinegar, etc. are used as main ingredients, salt, sugars, spices, eggs or food additives are added and emulsified It refers to dressings and mayonnaise, which are prepared by making it into a liquid or separated liquid form, or by adding vegetables, fruits, etc. to it.

There are various types of salad dressing, and there are balsamic, Caesar, Thousand Island, Italian, and French depending on the base material. These various salad dressings are intended to satisfy various tastes and to find a taste that matches ingredients such as meat, fish, and cheese served with salad.

However, although it is a recommended salad dressing because it is generally known to go well with any ingredient, there are cases where eating is refused due to certain ingredients included when preparing the salad dressing, and as a result, other salad dressings are used as the next best option. A situation in which you have to choose and eat a salad frequently occurs.

For example, mayonnaise has a unique greasy yet sour taste, and people who like it eat mayonnaise-based foods well, but people who dislike mayonnaise cannot eat mayonnaise at all or refuse to eat mayonnaise-based foods. 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, egg yolk is added as an emulsifier, salt, pepper, and sugar may be added little by little, and in the case of commercial products, chemical seasonings may be included.

Mayonnaise is known to go well with other ingredients, so it is an ingredient used in many food preparations, and there are ingredients that taste especially well when used in salad dressing using mayonnaise. It is necessary to develop a salad dressing based on mayonnaise that can increase the preference of consumers regardless of age or gender while alleviating the repulsion by food.

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

Recognizing the problems of the prior art, the inventors of the present invention, when using a mayonnaise mixed base sauce prepared through a specific method when preparing a salad dressing using mayonnaise, have a high preference for eaters regardless of gender and age, and particularly do not like mayonnaise. Those who do not also prove that they can provide a salad dressing that can be easily consumed without a separate feeling of rejection, and have reached the completion of the present invention.

In the present invention, based on 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 method for preparing a salad dressing comprising the following steps:

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 suspended matter;

S-5) preparing a mayonnaise mixed base sauce by mixing mayonnaise with the obtained suspension; 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 2 parts by weight of 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 fall within the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific description below.

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

Also, expressions in the singular number include plural expressions unless the context clearly interprets them differently.

In the present invention, based on 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 float prepared through a specific method using fresh cream and milk as raw materials; means a sauce prepared by mixing.

In the present invention, "float" means a solidified material that is created and floats on top of a liquid mixture of fresh cream and milk when a mixture of fresh cream and milk is used as a raw material and subjected to a specific manufacturing method.

In the present invention, the mayonnaise mixed base sauce serves to configure the dominant taste and aroma of 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 nutty taste to the salad, and may be included in 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. If less than the above range is included, the increase in nutty taste by peanut powder may be insignificant, and if more than the above range is included, 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 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 less than the above range is included, the increase in sweetness due to black sesame may be insignificant, and when more than the above range is included, bitter taste or texture may not be good.

In the present invention, brewing vinegar is used to add a sour taste to the salad, and may be included in 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. If less than the above range is included, the addition of sour taste due to the brewing vinegar may be insignificant, and if more than the above range is included, the sour taste may become stronger and individual likes and dislikes may become stronger.

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

In the present invention, salt is used to add a salty taste, and in the present invention, it may be included in 2 to 3 parts by weight based on 100 parts by weight of the mayonnaise mixed base sauce. If less than the above range is added, the salty taste added to the salad may be insignificant, and if more than the above range is added, the salty taste may become too strong and individual likes and dislikes may become strong.

In the present invention, lemon is used to add a sour taste, and in the present invention, it may be included in 4 to 6 parts by weight based on 100 parts by weight of the mayonnaise mixed base sauce. When less than the above range is included, the addition of sourness due to lemon may be insignificant, and when more than the above range is included, the acidity may become stronger and individual likes and dislikes may become stronger.

In the present invention, liver onion is used to add a unique sweetness and spicy taste, and may be included in 18 to 22 parts by weight based on 100 parts by weight of mayonnaise mixed base sauce in the composition of the present invention. If less than the above range is included, the effect of onion may be insignificant, and if more than the above range is added, individual likes and dislikes may become stronger due to the unique flavor of onion.

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

According to embodiments of the present invention, the salad dressing composition of the present invention is based on 100 parts by weight of mayonnaise mixed base sauce, 3 to 6 parts by weight of peanut powder, black sesame 1 for high overall preference by optimal taste, aroma 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.

Experimental examples to be described later specifically demonstrated that the salad dressing of the present invention, in which specific ingredients are included in specific weights, can exhibit high evaluation by eaters in terms of taste, smell, 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 to 85°C and then cooling to about 30 to 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.

Each step is described in detail below.

Step S1 in the present invention is a step of mixing fresh cream and milk.

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

If the milk fat is less than the above range, the float, which is the target product to be obtained from the mixture of fresh cream and milk, may not be sufficiently obtained. Not economical.

In the step S1, fresh cream may be mixed in a larger volume than milk, preferably mixed at a volume ratio of 3:1 to 1.5:1, more preferably fresh cream and milk at a volume ratio of 2:1. may be mixed with

When the volume of fresh cream is mixed at less than 1.5 times the volume of milk, the suspension to be obtained from the mixture of fresh cream and milk may not be sufficiently obtained, and when mixing the suspension and mayonnaise, taste and flavor may be reduced, and the volume of fresh cream When mixed in excess of four times the volume of milk, it may exhibit physical properties unsuitable for salad dressing using mayonnaise, or the greasy taste may become stronger, resulting in strong individual likes and dislikes.

In the present invention, the step S2 is a step of heating and cooling the mixture of fresh cream and milk to create a float, forming and promoting a float from the mixture of fresh cream and milk, and when mixed with mayonnaise salad dressing, the salad dressing It is performed for the purpose of retaining appropriate physical properties.

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

When the mixture is heated below the temperature range during the heating, the float may not be sufficiently generated, and when the mixture is heated above the temperature range, preference for the taste and aroma of the salad sauce may be lowered due to heating odor. Mayonnaise may undergo a maillard reaction, which may lower the preference for the color of the sauce when mixed with mayonnaise, which may result in a lowered overall preference.

In the step S2, the cooling may be performed so that heating of 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 be increased, which may be disadvantageous in terms of manufacturing efficiency, and when cooled to a temperature exceeding the temperature range, the yield of suspended matter may be lowered.

In the present invention, the step S2 may be repeatedly performed for 30 to 60 minutes, preferably for 30 to 50 minutes, more preferably for 30 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 salad sauce due to heating odor may be lowered, and the maillard reaction may progress and the preference for the color of the sauce may be lowered when mixed with mayonnaise, which may result in a lowered overall preference, and is not desirable in terms of energy or time. .

In the experimental examples described later, when the method of performing step S2 is partially changed, the time required to prepare the float is further delayed, and the salad dressing composition of the present invention can show a significant difference 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, it may be preferable to perform agitation using the edge portion so as not to cross the central portion of the container in order to prevent the floating matter generated during the agitation from being dismantled or destroyed. , 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 the mixture finally cooled in step S2 from 3 to 5

This step is further cooled until and stored for 10 to 14 hours to obtain a solidified suspension.

The S3 step is performed to increase the flavor of the floating substance produced from the fresh cream and milk mixture in step S2 and to solidify the floating substance to facilitate separation from the mixture and to have a viscosity suitable for mixing with mayonnaise. do.

In the step S3, when cooled and stored at a temperature lower than the temperature range, it may not be suitable in terms of energy or manufacturing efficiency, and when cooled and stored at a temperature higher than the above temperature range, solidification of the suspension does not occur sufficiently or It may not be possible to secure an appropriate viscosity.

In addition, when the storage is performed for less than the above time range, the increase in flavor of the float may not be high or the degree of solidification may not be appropriate, and when the storage is performed beyond the above time range, the taste of the float may change or the manufacturing Efficiency may not be appropriate.

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 may be strengthened due to the addition of the float or the taste and aroma may be strengthened by the float, so that individual likes and dislikes may be strengthened. The effect may be insignificant, and the taste and aroma of mayonnaise may become stronger, and individual likes and dislikes may become stronger.

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

For example, any natural and/or artificial sweetener conveniently used in foods may be included in the composition of the present invention and used. 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, vegetable and/or fruit puree, skim milk, buttermilk, egg yolk, dehydrated sour cream, non-fat dry milk , food particles such as bacon, cheese and chopped vegetables, salt, pepper, gums such as xanthans and algin derivatives, emulsifiers, starches, dietary fibers, seasonings and spices, etc. it is not going to be

Another aspect of the present invention provides a salad dressing manufacturing method comprising the following steps:

S-1) mixing fresh cream and milk;

까지 냉각하는 단계;S-2) After heating the mixture to 75 to 85 ℃, 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 suspended matter;

S-5) preparing a mayonnaise mixed base sauce by mixing mayonnaise with the float; 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 2 parts by weight of 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.

Unless otherwise stated, the specific details of the salad dressing manufacturing method of the present invention apply the same as described in the salad dressing composition, and are omitted to avoid excessive repetition of the specification.

Since the salad dressing composition of the present invention has a high preference for taste, smell and texture when applied to salad and may have a high degree of preference, it helps those who want to eat salad to easily consume the salad.

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

Figure 1 shows a schematic sequence of the mayonnaise mixed base sauce manufacturing method of the present invention.

Hereinafter, the present invention will be described in more detail by examples. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited by these examples. In addition, terms not specifically defined in this specification should be understood to have meanings commonly used in the technical field to which the present invention belongs.

Example

(1) Preparation of Mayonnaise Mixed Base Sauce

After mixing fresh cream (more than 42% milk fat) and milk in a volume ratio of 2:1, they were mixed evenly.

After the mixture was heated to about 75 to 85 ° C using a gas range, the gas range was turned off, and the mixture was slowly cooled to about 30 to 35 ° C while stirring with the outer part of the container.

After confirming that the temperature of the mixture has reached about 30 to 35 ° C, turn on the stove again and heat it to about 75 to 85 ° C again, then turn off the stove and slowly cool it while stirring with the outer part of the container to about 30 to 35 ° C. The heating and cooling were performed repeatedly for about 30 minutes.

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

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

(2) Manufacture of salad dressing

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

Comparative Example 1

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

After mixing fresh cream (more than 42% milk fat) and milk in a volume ratio of 2:1, they were mixed evenly.

After heating the mixture to about 50 to 60° C. using a gas stove, the temperature was maintained for about 2 hours until a sufficient amount of floating matter was generated.

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

Mayonnaise was mixed with the obtained suspension at 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, the 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

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

Experimental example

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

A total of 16 subjects, 4 of each age group, from teens to 40s, were selected to determine whether universal salad dressings could be used in various age groups and genders.

Specifically, salads were prepared using the salad dressings of Examples and Comparative Examples, and Comparative Example 3, in which only mayonnaise was used as a salad base sauce, was first sampled, and then the salad dressings of Examples and Comparative Examples 1-2 were sampled. 3, and at this time, it was not separately notified that mayonnaise was included when the salad was provided to the test 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 the standard for 3 points. was evaluated.

In addition, it was requested to separately describe whether or not there was a resistance to the usual mayonnaise-based salad dressing, and the results are shown in Table 1 below as average values.

[Evaluation items]

- Taste: Evaluate the harmonious taste of salad when salad dressing is applied to salad

- Odor: Evaluate the aroma of salad dressing

- Texture: Evaluate the texture of who will consume the salad when salad dressing is applied

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

taste smell texture preference 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 from the table above, when using the salad dressing of the embodiment of the present invention using a mayonnaise mixed base sauce during salad cooking, compared to Comparative Example 3 using mayonnaise, taste, smell, texture and preference are very much It received excellent reviews.

In particular, the two test subjects who answered that they had a sense of rejection of the salad dressing based on mayonnaise also gave a good evaluation of 4 points or more, confirming that the salad dressing of the present invention has very little likes and dislikes regardless of age or gender.

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

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

Claims (8)

Based on 100 parts by weight of mayonnaise mixture 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 brewing vinegar, 40 to 45 parts by weight of white sugar, 2 to 3 parts by weight of salt, 4 to 4 lemons A salad dressing composition comprising 6 parts by weight and 18 to 22 parts by weight of liver onion. According to claim 1,
The mayonnaise mixed base sauce is a salad dressing composition prepared by a method comprising the following steps:
S1) mixing fresh cream and milk;
S2) heating the mixture to 75 to 85°C and then cooling to about 30 to 35°C;
S3) storing the cooled mixture at 3 to 5° C. for 10 to 12 hours;
S4) obtaining a solidified suspension; and
S5) mixing mayonnaise with the obtained suspension. According to claim 2,
In step S1, fresh cream is a salad dressing composition containing 40 to 50% of milk fat. According to claim 2,
In the step S1, fresh cream and milk are mixed in a volume ratio of 2: 1 salad dressing composition. According to claim 2,
The step S2 is a salad dressing composition that is repeatedly performed for 30 to 60 minutes. According to claim 2,
The step S2 is a salad dressing composition that is performed with continuous stirring. According to claim 2,
A salad dressing composition in which the float and mayonnaise are mixed in a weight ratio of 2: 3 in step S5. A method for producing a salad dressing comprising the following steps:
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) preparing a mayonnaise mixed base sauce by mixing mayonnaise with the obtained floating matter; and
S-6) Based on 100 parts by weight of the mayonnaise mixture 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 brewing vinegar, 40 to 45 parts by weight of white sugar, 2 to 2 parts by weight of 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.

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