JP6453045B2 - salad - Google Patents

Description

  The present invention relates to a method for producing a salad that prevents water separation from salad ingredients and has a rich taste.

In salads prepared by mixing vegetables and other acidic emulsified seasonings such as mayonnaise, water separation from the vegetables will occur, the appearance will be impaired, the texture of the vegetables will deteriorate, and the savory ingredients will flow out. Cause problems.

As a method for suppressing water separation from vegetables, for example, Patent Document 1 contains a polyglycerin fatty acid ester having an esterification degree of more than 30% and 40% or less and a ricinoleic acid condensation degree of 5 or more and 8 or less. In addition, W / O / W type emulsified dressings having a viscosity of 270,000 mPa · s or more and 400,000 mPa · s or less after 24 hours from manufacture are described. Patent Document 2 discloses a W / O / W type emulsified seasoning containing edible oils and fats, emulsifiers, thickeners and salt, having a viscosity of 50 to 500 Pa · s, and containing the edible oils and fats The amount is 10 to 70% by mass, the content of the sodium chloride is 1 to 6% by mass, and the average particle size of the W / O / W type emulsion particles constituting the emulsified seasoning is 4 to 20 μm, And the W / O / W type emulsified seasoning whose water separation rate measured on specific conditions is 30% or less is described.

As described above, a method of suppressing water separation from vegetables by taking a special emulsified form of “W / O / W type” is known, but it is different from so-called mayonnaise because it is a special emulsified form. There was a problem that a rich taste could not be obtained.

JP 2012-044987 A

Then, this invention provides the manufacturing method of the salad which the water separation from a salad ingredient is prevented and has a rich taste.

The inventor of the present application, as a result of intensive research to solve the above problems, surprisingly, combined use of a W / O / W type emulsified seasoning and an O / W type acidic emulsified seasoning, If the edible fats and oils contained as oil droplets in the acidic emulsified seasoning are adjusted to a specific ratio, it is found that the salad ingredient is prevented from water separation and a salad having a rich taste can be obtained. It came to be completed.

That is, the present invention
(1) A salad containing a W / O / W type acidic emulsified seasoning, an O / W type acidic emulsified seasoning and a salad ingredient,
The W / O / W type acidic emulsified seasoning is
In the outer water phase, the first oil droplets having an average particle size of 5 μm or more and 30 μm or less in which the inner water phase is dispersed, organic acid, egg yolk, salt and thickener are contained,
The first oil droplets containing edible oil and polyglycerol condensed ricinoleic acid ester,
The ratio of the inner aqueous phase in the W / O / W type acidic emulsified seasoning is 5 to 50%,
The O / W type acidic emulsified seasoning is
In the outer water phase, containing the second oil droplets having an average particle diameter of 1 μm or more and 50 μm or less in which the inner water phase is not dispersed,
The second oil droplets contain edible fats and oils,
The blending amount of the W / O / W type acidic emulsified seasoning with respect to the whole salad is 5 to 30%,
The blending amount of the O / W type acidic emulsified seasoning with respect to the whole salad is 7.28 to 22.4%,
The ratio of the edible oil and fat contained in the first oil droplet and the edible oil and fat contained in the second oil droplet is 2: 1 to 1: 8 .
salad,
(2) In the salad according to (1),
The salad ingredients are vegetables and / or fruits,
salad,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the salad which the water separation from a salad ingredient is prevented and which has a rich taste can be provided. Therefore, the demand for salad is expected to increase.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass” unless otherwise specified.

<Features of the present invention>
The method for producing a salad of the present invention is a method for producing a salad in which a W / O / W-type acidic emulsified seasoning, an O / W-type acidic emulsified seasoning and a salad ingredient are mixed, and the W / O / The W-type acidic emulsified seasoning contains a first oil droplet in which an inner aqueous phase is dispersed, an organic acid, egg yolk, salt and a thickener in an outer aqueous phase, and the first oil droplet contains an edible oil and fat and The polyglycerin-condensed ricinoleic acid ester is contained, and the O / W type acidic emulsified seasoning contains second oil droplets in which the inner aqueous phase is not dispersed in the outer aqueous phase, and the second The oil droplets contain edible fats and oils, and the ratio of the edible fats and oils contained in the first oil droplets and the edible fats and oils contained in the second oil droplets is 2: 1 to 1:10. And According to such a method for producing a salad of the present invention, it is possible to obtain a salad having a rich taste, which prevents water separation from the salad ingredients.

<Salad>
Although there is no restriction | limiting in particular as the salad of this invention, For example, the coleslaw salad, vermicelli salad, burdock salad etc. which mix | blended the ingredients which are easy to produce water separation are obtained.

<Salad ingredients>
Examples of salad ingredients used in the present invention include cucumbers, onions, carrots, lettuce, celery, cabbage, corn, radish, burdock, broccoli, cauliflower, tomatoes and other vegetables, apples, pineapples, grapes, strawberries, kiwi, peaches Also includes fruits such as pears, melons, watermelons, grapefruits, avocados, mangoes. These ingredients are cut into a desired size as needed and used in salads, and may be processed in the same manner in the salad of the present invention.

<O / W type acidic emulsified seasoning>
The O / W type acidic emulsified seasoning of the present invention contains second oil droplets in which the inner aqueous phase is not dispersed, and the second oil droplets contain edible fats and oils, and are produced by a conventional method. If it was done.

<W / O / W type acidic emulsified seasoning>
The W / O / W type acidic emulsified seasoning of the present invention contains a first oil droplet in which an inner aqueous phase is dispersed, an organic acid, egg yolk, salt and a thickener in an outer aqueous phase, The oil droplets contain edible oils and fats and polyglycerin condensed ricinoleic acid esters and may be any one produced by a conventional method.

<Edible oils and fats>
Edible fats and oils mainly constitute the oil phase (O) of the acidic emulsified seasoning. Examples of edible oils and fats include edible vegetable oils (eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil), fish oil, liver oil, Furthermore, fats and oils mainly containing transesterified fats and oils and diglycerides can be mentioned, and these can be used alone or in combination of two or more.

<Emulsifier>
Examples of emulsifiers that can be used in acidic emulsified seasonings include egg yolk. The egg yolk is not particularly limited as long as it is an egg yolk commonly used for food, for example, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, Enzymatic treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolizing treatment such as supercritical carbon dioxide treatment, salt or saccharide And the like subjected to one or more treatments such as a mixing treatment. The content of egg yolk in the acidic emulsified seasoning is preferably 3 to 20%, and more preferably 5 to 15%.

The polyglycerin-condensed ricinoleic acid ester (hereinafter referred to as “PGPR”) used in the W / O / W type acidic emulsified seasoning is an acidic emulsified seasoning in terms of preventing changes in the state of the salad surface over time. The degree of esterification of PGPR used in is preferably greater than 30% and less than 60%, more preferably 31-50%. In the acidic emulsified seasoning of the present invention, PGPR can be used in combination with the above-described egg yolk and other emulsifiers described later. PGPR is preferably added to the oil phase.

In the present invention, the “degree of esterification of PGPR” refers to the proportion of condensed ricinoleic acid bound at the polyglycerol site contained in PGPR. More specifically, when the average degree of polymerization of polyglycerin is n, polyglycerin has an average of (n + 2) hydroxyl groups in the molecule, so 1- (n + 2) molecules are condensed per polyglycerin molecule. It is possible to esterify ricinoleic acid. Therefore, when condensed ricinoleic acid is not ester-bonded to the polyglycerin moiety contained in PGPR, the degree of esterification of PGPR is 0%, and all the hydroxyl groups contained in the polyglycerin moiety contained in PGPR are ester-bonded. The degree of esterification of PGPR is 100%. Since PGPR is usually composed of various esterification degrees, the average degree of esterification is defined as the degree of esterification of PGPR.

Furthermore, in the acidic emulsified seasoning of the present invention, other emulsifiers may be used in addition to the above-mentioned egg yolk and PGPR. Examples of other emulsifiers include egg yolk lecithin, milk protein, soybean protein, monoglyceride, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and plant lecithin. These can be used alone or in combination of two or more.

<Salt>
As salt used for the acidic emulsified seasoning of the present invention, any salt that is generally used may be used. The salt content in the outer aqueous phase of the W / O / W type acidic emulsified seasoning is preferably 0.01 to 5%, more preferably 0 with respect to the W / O / W type acidic emulsified seasoning. 0.05 to 3% is preferable because a salad having a thick taste is easily obtained.

<Organic acid>
The organic acid used in the acidic emulsified seasoning of the present invention is not particularly limited as long as it is used for edible purposes. For example, vinegar, acetic acid, citric acid, succinic acid, lactic acid, gluconic acid, etc. Can be mentioned. Among these, brewing vinegar, wine vinegar, etc. can be used as vinegar. The content of the organic acid in the outer aqueous phase of the W / O / W type acidic emulsified seasoning is not particularly limited. It can be set to 05% or more and 2% or less, and further can be set to 0.1% or more and 1.5%. Thereby, it is easy to obtain a salad having a thick taste, which is preferable.

<Thickener>
The dispersion state of the first oil droplets can be stabilized by adding a thickener to the outer aqueous phase of the W / O / W type acidic emulsified seasoning. The thickener is not particularly limited, and for example, starch, gum, pectin, curd egg, pull egg, sodium alginate, carrageenan, konjac mannan and the like can be used. Among these, as starch, for example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization, crosslinking, etc., or these starches were subjected to wet heat treatment Wet heat-treated starch. Examples of gums include xanthan gum, gellan gum, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and silium seed gum. Among the thickeners, starch and gum are preferably used in combination from the viewpoint that the composite emulsified seasoning of the present invention suppresses water separation from the food. The content of the thickener in the emulsified seasoning of the present invention is preferably 0.05% or more and 3% or less, and more preferably 0.3% with respect to the entire composite emulsified seasoning, from the viewpoint of suppressing water separation from the foodstuff. More than 3% is good.

<Combination ratio of W / O / W type acidic emulsified seasoning and O / W type acidic emulsified seasoning>
In the present invention, at least two acidic emulsified seasonings of W / O / W type acidic emulsified seasoning and O / W type acidic emulsified seasoning are blended. The ratio of the edible oil / fat contained in the first oil droplet of the O / W type acidic emulsified seasoning and the edible oil / fat contained in the second oil droplet of the O / W type acidic emulsified seasoning is 2: 1 to 1: Adjust to 10. Thereby, the water separation from a salad ingredient is prevented and the salad which has a rich taste can be manufactured. From the point that the effect of preventing water separation and obtaining a rich taste is easily obtained, the ratio of edible fats and oils contained in the first oil droplets to edible fats and oils contained in the second oil droplets is 2: 1 to 1: 8. Good. On the other hand, if the ratio of the edible oil / fat contained in the first oil droplets is out of the ratio range, a rich taste may not be obtained. In addition, if the ratio of the edible oil / fat contained in the second oil droplets is higher than the above ratio, water separation from the food may not be prevented when blended with vegetables.

<Average particle diameter of the first oil droplet>
The average particle diameter of the first oil droplets dispersed in the outer aqueous phase of the W / O / W type acidic emulsified seasoning of the present invention is preferably 5 μm or more and 30 μm or less, and more preferably 10 μm or more and 25 μm or less. When the average particle diameter of the first oil droplets is within the above range, the droplets of the inner aqueous phase having a small average particle diameter can be dispersed with high density in the oil phase. This is because water separation from the foodstuffs can be suppressed.

<Average particle diameter of the second oil droplet>
The average particle diameter of the second oil droplets dispersed in the outer water phase of the double O / W acidic emulsified seasoning of the present invention is preferably 1 μm or more and 50 μm or less. This is because when the average particle size of the second oil droplets is within the above range, the resulting salad exhibits a rich taste.

In the present invention, the average particle diameter of the emulsion particles is a median value (median diameter) measured by a particle size distribution measuring apparatus using a laser diffraction scattering method.

<W / O / W type acidic emulsified blending amount>
In the present invention, the blending amount of the W / O / W type acidic emulsified seasoning with respect to the whole salad is preferably 5 to 70%, more preferably 5 to 50%, still more preferably 5 to 30%. If it exists, it is easy to become a salad with a rich aftertaste and is preferable.

<Ratio of inner aqueous phase in W / O / W type acidic emulsified seasoning>
In the present invention, when the ratio of the inner aqueous phase in the W / O / W type acidic emulsified seasoning is preferably 5 to 50%, more preferably 5 to 30%, water separation from the salad ingredient is achieved. This is easy to prevent.

<Other ingredients>
The salad of the present invention and the acidic emulsified seasoning to be used are not particularly limited to the aqueous phase component, but in addition to water, various water-soluble or oil-soluble seasoning ingredients usually used for salads are blended can do. Examples of such raw materials include various flavorings such as sodium glutamate, soy sauce, miso, nucleic acid-based umami seasonings, citrus fruit juice, spices, bacteriostatic agents such as glycine, sodium acetate, egg white lysozyme, protamine, and polylysine, ascorbine Examples thereof include acids or salts thereof, antioxidants such as vitamin E, pigments, and fragrances.

<Salad mixing process>
In the salad manufacturing method of the present invention, at least the above-described O / W acidic emulsified seasoning, W / O / W acidic emulsified seasoning, and salad ingredients are mixed, but the salad is manufactured. In this case, the method of mixing them is not particularly limited, and can be carried out according to a general salad production method. For example, salad ingredients that have been heat-treated or crushed as necessary, the above-described O / W type acidic emulsified seasoning, W / O / W type acidic emulsified seasoning, and other necessary salad ingredients as a mixer, etc. And stirring and mixing until the whole becomes substantially uniform.

[Example 1]

(1) Preparation of O / W type acidic emulsified seasoning An O / W type acidic emulsion was prepared according to the following recipe. That is, edible fats and oils for forming an oil phase were poured into the aqueous phase forming liquid mixture and stirred, and the resulting mixture was applied to a colloid mill to prepare an O / W type emulsion.

[Composition Table 1]
Edible oils and fats 70%
Raw egg yolk 15%
Vinegar (acidity 4%) 9%
Salt 1%
Sodium glutamate 0.3%
Shimizu 4.5%
Gum quality 0.2%
------------------
Total 100%

(2) Preparation of W / O / W type acidic emulsified seasoning A W / O / W type acidic emulsion was prepared according to the following recipe. First, each component which forms an inner water phase (W1) was mixed. Using a homomixer (Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.), the mixture for forming the inner aqueous phase was poured into the edible oil (O1) to which polyglycerin condensed ricinoleate was added. Then, pre-emulsification was carried out by stirring and mixing, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W1 / O2 type emulsion. Next, an outer aqueous phase (W2) forming mixed solution is prepared, and the W / O emulsion is preliminarily emulsified by injecting and stirring the W / O type emulsion into the outer aqueous phase forming mixed solution using a homomixer. The W1 / O1 / W2 emulsion was obtained by carrying out fine emulsification.

[Composition table 2]
(Inner water phase) Vinegar (acidity 4%) 9%
Shimizu 11%
3% salt
Seasoning (sugar, sodium glutamate) 3%
(Oil phase) Edible vegetable oil 35%
Polyglycerol condensed ricinoleic acid ester 1%
(Outside water phase) Raw egg yolk 5%
Vinegar (acidity 4%) 9%
Salt 4%
Seasoning (sugar, sodium glutamate) 3%
Shimizu 15.8%
Gum quality 0.4%
Starch 0.8%
---------------------------------
Total 100%

(3) Preparation of coleslaw salad 40 g of cabbage (3 mm sliced), lettuce (30 mm) 40 g, carrot (1 mm × 1 mm) 5 g, onion (1 mm slice) 8 g, and corn 4.5 g, O / prepared in (1) W-type acidic emulsion) 18 g, W / O / W-type acidic emulsion 42 g prepared in (2) and 30 g of fresh water are mixed to produce a coleslaw salad, put the salad in a plastic container, and cover It left still in the refrigerator for 72 hours. The obtained coleslaw salad was very preferred because it was able to control water separation from vegetables and had a rich taste.

[Example 2]
In the preparation of the coleslaw salad of Example 1 (3), 30 g of O / W type acidic emulsion prepared in Example 1 (1) (30 g) and W / O / W type acidic prepared in Example 1 (2) A coleslaw salad was prepared according to Example 1 except that 42 g of the emulsion was changed to 30 g. The obtained coleslaw salad was very preferred because it was able to control water separation from vegetables and had a rich taste.

[Example 3]
In the preparation of the coleslaw salad of Example 1 (3), 18 g of O / W type acidic emulsion prepared in Example 1 (1) was 25 g, and W / O / W type acid prepared in Example 1 (2). A coleslaw salad was prepared according to Example 1 except that 42 g of the emulsion was changed to 35 g. The obtained coleslaw salad was very preferred because it was able to control water separation from vegetables and had a rich taste.

[Example 4]
In the preparation of the coleslaw salad of Example 1 (3), 35 g of O / W type acidic emulsion prepared in Example 1 (1) (35 g) and W / O / W type acidic prepared in Example 1 (2) A coleslaw salad was prepared according to Example 1, except that 42 g of the emulsion was changed to 25 g. The obtained coleslaw salad was very preferred because it was able to control water separation from vegetables and had a rich taste.

[Comparative Example 1]
In Example 1 (3), except that 18 g of the O / W acidic emulsion prepared in (1) was changed to 60 g and the W / O / W acidic emulsion prepared in (2) was not blended. A coleslaw salad was prepared according to Example 1. The obtained coleslaw salad was not preferable because water separation from the vegetables occurred.

[Comparative Example 2]
In Example 1 (3), except that 18 g of the O / W type acidic emulsion prepared in (1) was not blended, and 42 g of the W / O / W type acidic emulsion prepared in (2) was changed to 60 g. A coleslaw salad was prepared according to Example 1. The obtained coleslaw salad was inferior to the rich taste and was not preferable.

[Example 5]
(1) Preparation of O / W type acidic emulsified seasoning An O / W type acidic emulsion was prepared according to the following recipe. That is, edible fats and oils for forming an oil phase were poured into the aqueous phase forming liquid mixture and stirred, and the resulting mixture was applied to a colloid mill to prepare an O / W type emulsion.

[Composition Table 1]
Edible oil 60%
10% raw egg yolk
Vinegar (acidity 4%) 5%
Salt 1%
Sodium glutamate 0.3%
Shimizu 23.2%
Gum quality 0.3%
Starch 0.2%
------------------
Total 100%

(2) Preparation of W / O / W type acidic emulsified seasoning A W / O / W type acidic emulsion was prepared according to the following recipe. First, each component which forms an inner water phase (W1) was mixed. Using a homomixer (Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.), the mixture for forming the inner aqueous phase was poured into the edible oil (O1) to which polyglycerin condensed ricinoleate was added. Then, pre-emulsification was carried out by stirring and mixing, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W1 / O2 type emulsion. Next, an outer aqueous phase (W2) forming mixed solution is prepared, and the W / O emulsion is preliminarily emulsified by injecting and stirring the W / O type emulsion into the outer aqueous phase forming mixed solution using a homomixer. The W1 / O1 / W2 emulsion was obtained by carrying out fine emulsification.

[Composition table 2]
(Inner water phase) Vinegar (acidity 4%) 9%
Shimizu 7%
Salt 2%
Seasoning (sugar, sodium glutamate) 3%
(Oil phase) Edible vegetable oil 50%
Polyglycerol condensed ricinoleic acid ester 1%
(Outside water phase) Raw egg yolk 5%
Vinegar (acidity 4%) 9%
Salt 2%
Seasoning (sugar, sodium glutamate) 3%
Shimizu 7.8%
4% gum
Starch 8%
---------------------------------
Total 100%

(3) Preparation of coleslaw salad 40 g of cabbage (3 mm sliced), lettuce (30 mm) 40 g, carrot (1 mm × 1 mm) 5 g, onion (1 mm slice) 8 g, and corn 4.5 g, O / prepared in (1) (W-type acidic emulsion) 42 g, W / O / W-type acidic emulsion 18 g prepared in (2) and 30 g of fresh water are mixed to make a coleslaw salad, put the salad in a plastic container, cover It left still in the refrigerator for 72 hours.

The obtained coleslaw salad was very preferred because it was able to control water separation from vegetables and had a rich taste.

[Example 6]
In the preparation of the coleslaw salad of Example 5 (3), the O / W type acidic emulsion prepared in Example 5 (1) (18 g) was 30 g, and the W / O / W type acid prepared in Example 5 (2). A coleslaw salad was prepared according to Example 5 except that 42 g of the emulsion was changed to 30 g. The obtained coleslaw salad was very preferred because it was able to control water separation from vegetables and had a rich taste.

[Example 7]
In the preparation of the coleslaw salad of Example 5 (3), 18 g of O / W type acidic emulsion prepared in Example 5 (1) was 25 g, and W / O / W type acid prepared in Example 5 (2). A coleslaw salad was prepared according to Example 5 except that 42 g of the emulsion was changed to 35 g. The obtained coleslaw salad was very preferred because it was able to control water separation from vegetables and had a rich taste.

[Example 8]
In the preparation of the coleslaw salad of Example 5 (3), 18 g of the O / W type acidic emulsion prepared in Example 5 (1) (35 g) and the W / O / W type acidic prepared in Example 5 (2) A coleslaw salad was prepared according to Example 5, except that 42 g of the emulsion was changed to 25 g. The obtained coleslaw salad was very preferred because it was able to control water separation from vegetables and had a rich taste.

[Example 9]
A fruit salad was prepared using the O / W type acidic emulsion of (1) and the W / O / W type acidic emulsion of (2) prepared in Example 1. That is, 20 g of super white sugar, 90 g of agar, 30 g of canned canned syrup, 30 g of pineapple canned pineapple, 15 g of apple and 15 g of kiwifruit, Example 2 (1) 32 g of O / W type acidic emulsion, Example 1 (2 ) W / O / W type acidic emulsion 14g was mixed to make a fruit salad, put in a plastic container, covered and left in a refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed and the taste was rich.

[Example 10]
Using the O / W type acidic emulsion of (1) and the W / O / W type acidic emulsion of (2) prepared in Example 1, a vermicelli salad was prepared with the following composition. In other words, 150 g of vermicelli, soaked in water and heated for 10 minutes in boiling water, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of striped lettuce, 6 g of purple cabbage, 1.5 g of white sugar 1 g of sodium chloride, 21 g of Example 1 (1) O / W type acidic emulsion, and 49 g of Example 1 (2) W / O / W type acidic emulsion were prepared to make vermicelli salad and put in a plastic container Then, it was covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed and the taste was rich.

Claims (2)

A salad containing a W / O / W type acidic emulsified seasoning, an O / W type acidic emulsified seasoning and a salad ingredient,
The W / O / W type acidic emulsified seasoning is
In the outer water phase, the first oil droplets having an average particle size of 5 μm or more and 30 μm or less in which the inner water phase is dispersed, organic acid, egg yolk, salt and thickener are contained,
The first oil droplets containing edible oil and polyglycerol condensed ricinoleic acid ester,
The ratio of the inner aqueous phase in the W / O / W type acidic emulsified seasoning is 5 to 50%,
The O / W type acidic emulsified seasoning is
In the outer water phase, containing the second oil droplets having an average particle diameter of 1 μm or more and 50 μm or less in which the inner water phase is not dispersed,
The second oil droplets contain edible fats and oils,
The blending amount of the W / O / W type acidic emulsified seasoning with respect to the whole salad is 5 to 30%,
The blending amount of the O / W type acidic emulsified seasoning with respect to the whole salad is 7.28 to 22.4%,
The ratio of the edible oil and fat contained in the first oil droplet and the edible oil and fat contained in the second oil droplet is 2: 1 to 1: 8 .
salad. The salad according to claim 1,
The salad ingredients are vegetables and / or fruits,
salad.