JPS6020978B2 - Method for manufacturing soy sauce dressing - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a soy sauce-containing separate dressing with excellent emulsification properties.

Conventionally, dressings are creamy emulsified types,
Various products are known, including so-called separation type products, in which the oil phase and the water phase are separated into two layers before use, and when used, they are folded in a box to uniformly mix and emulsify both layers. .

Among these, the separable dressing remains in the milky state for a certain period of time when it is shaken and emulsified (it is not desirable for it to easily separate into the original two layers during use), and after a predetermined period of time. It is necessary to separate the original two layers, and in this case, completely separate them without producing emulsion debris, etc. at the interface between the two layers or in the oil layer or water layer. 0
．． 01 to 1% (weight%, same hereinafter), especially 0.05 to 0
．． 5% is added to adjust the aqueous phase to a desired viscosity, and locust bean gum, guar gum, etc. are used as these thickeners. However, due to the diversification of people's dietary habits, dressings containing soy sauce are now desired. When soy sauce is added, the soy sauce acts on the thickener, reducing the thickening effect, and adding a normal amount of thickening agent cannot thicken the aqueous phase to the desired viscosity, resulting in a decrease in viscosity. It has the disadvantage of being stored away.

In this case, the reduction in viscosity can be compensated for by increasing the amount of thickener, but this method is extremely uneconomical and especially in the case of the production of separate dressings.
If a large amount of thickener is added, the emulsifying power will increase, causing problems such as poor separability after emulsification by shaking. Therefore, if there is a way to effectively prevent the drop in viscosity when blending soy sauce with a small amount of thickener and further strengthen the thickening effect, it would be possible to blend soy sauce directly into the conventional dressing base. A stable dressing can be produced using only this method, making it very economical. The inventors of the present invention have conducted various studies in view of the above circumstances, and have found that when producing a dressing in which soy sauce is added to a separate dressing that uses locust bean gum or guar gum as the main thickener, raw soy sauce or 7zu○ Even though the thickening effect of locust bee sod gum and guar gum is significantly reduced when the following heat-treated soy sauces are blended, it surprisingly improves when blended with soy sauces that have been heat-treated to 8 pi○ or higher. It was discovered that the viscosity of the aqueous phase was increased by exerting a thickening effect.

They have also discovered that this makes it possible to reduce the blended amounts of locust peas gum and guar gum, resulting in a soy sauce-blended separation type dressing with excellent emulsification suitability, leading to the completion of the present invention. That is, in producing a separate dressing in which an oil phase and an aqueous phase exist separately and soy sauce is blended into the aqueous phase, locust bean gum and/or guar gum are mainly added to an aqueous solution in which predetermined components are dissolved. A soy sauce formulation characterized by blending 0.01 to 1% of a thickener into an aqueous phase, preparing an aqueous phase by blending soy sauce heat-treated at 80 qo or more, and combining this aqueous phase with an oil phase. A method of manufacturing a dressing is provided.

The present invention will be explained in detail below.

The present invention involves preparing an aqueous phase by dissolving in water water-soluble ingredients such as rice bran, salt, vinegar, soy sauce, seasonings, colorings, etc., which are usually used in the production of separate tresses, and also preparing a water phase by dissolving water-soluble components such as rice bran, salt, vinegar, soy sauce, seasonings, colorants, etc. in water. A known manufacturing method is employed in which an oil phase is prepared by dissolving oil-soluble components such as spices as necessary in the oil component, and the aqueous phase and oil phase are combined, but in the present invention, in this manufacturing method, In the aqueous phase, one or both of Locust Beans 2 gum and guar gum is blended as a main thickener, and soy sauce that has been heat-treated for 80 minutes or more is blended.

In this case, it is not necessarily limited to blending other thickeners in addition to locust pea gum and guar gum as thickeners, but the blending amount should be small.

In addition, the soy sauce to be blended must be heat-treated to a temperature of 80°C or higher; it must be heated at a lower temperature, especially 75°C.
When soy sauce heat-treated at the temperature below or (3) fresh soy sauce is blended, the thickening effect of locust pean gum and guar gum will not be exhibited, and the object of the present invention will not be achieved.

The heat treatment at 80° C. or higher only requires that the soy sauce reaches a predetermined temperature of 80° C. or higher, and there is no need to heat the soy sauce at 80° C. or higher for a long time.

40 On the contrary, heating for a long time spoils the flavor of soy sauce, so 8
It is preferable that heating at 0° C. or higher be performed within 5 minutes.

It is preferable to cool the heated soy sauce to room temperature and remove any "scum" before blending. Note that the soy sauce may be heat-treated to 80° C. or higher beforehand and then added to the aqueous phase, or soy sauce that has not been heat-treated may be added to the aqueous phase and then heat-treated to 80° C. or higher. The amount of locust bean gum and guar gum to be blended should be determined based on the type of dressing, the required viscosity of the aqueous phase, and the soy sauce. The amount to be used (0 ratio of soy sauce heat-treated at 80 qo or more or the ratio of raw soy sauce, etc.) is determined depending on the amount of other thickeners added if necessary, but 0.01-1%,
Preferably it is in the range of 0.05 to 0.5%.

The method for producing a soy sauce-containing dressing according to the present invention uses locust bean gum and/or guar gum as a thickener as described above, and blends this into the aqueous phase, as well as soy sauce that has been heat-treated to a temperature of 80 qo or more. By blending locust bean gum and guar gum, the aqueous phase can be favorably thickened and maintained at an appropriate viscosity even if only a small amount of locust bean gum or guar gum is blended so as not to excessively increase its emulsifying power.

Therefore, the dressing can be produced extremely economically, and the inconvenience caused by adding a large amount of thickener is eliminated.
In the separated dressing obtained according to the method of the present invention, the oil layer and the water layer can be well mixed and emulsified by shaking, and the emulsified state can be continued for a suitable period of time, and the oil layer and the water layer can be mixed and emulsified with the passage of time. Complete separation occurs without the formation of a white emulsion layer in the oil or water layer. According to the present invention, it is possible to obtain a soy sauce-containing dressing with excellent emulsification properties, and it is also possible to obtain dressings containing locust bean gum, guar gum, and
By simply blending soy sauce that has been heat-treated to 0°C or above, it has an appropriate viscosity and maintains its emulsifying power at an appropriate level, so the manufacturing process is not complicated and can be easily separated. It is possible to produce products with properties suitable for dressings. Furthermore, since locust bean gum and guar gum are used as thickeners, no precipitate is formed even in an acidic aqueous phase containing salt and soy sauce, and the product has good viscosity stability and excellent storage stability. It is. Next, the effects of the present invention will be specifically explained using experimental examples. [Experimental Example 1] Using soy sauce heat-treated at various temperatures, aqueous solutions with the following formulation were prepared and their viscosity (1 = 0) was measured (using a BL type paper tester, rotary M.1, 6pm). , 6 melon ec).

The results are shown in Table 1. Table 1 (day)) All heat treatment temperatures indicate the temperature reached. When the specified temperature is reached, heating is stopped and the mixture is cooled to room temperature.

(・82) For those without soy sauce, water was added instead of soy sauce to make the total amount 100. [Experimental Example 2] An aqueous solution having the following formulation was prepared in the same manner as in Experimental Example 1, and its viscosity (18°C) was measured.

The results are shown in Table 2. Prescription glucose 80 Thickener 0.2 Soy sauce 50.0 Vinegar 10.0 Water Balance 100.0% From the results in Table 2 and above, in a system containing locust bean gum and guar gum, 75°C Even if you mix soy sauce that has been heat-treated as shown below, the viscosity will not increase; in fact, the viscosity will be lower than that without soy sauce. It was found that it can be obtained.

Examples are shown below.

[Example 1] Guanyu sugar 15k9 and locust bean gum 0.4
[Add 9 and mix well, add 40 kg of water and mix well, then heat to 85 qo.

Next, cool and add 30k9 of soy sauce heat-treated to 80 qo or more, 8k9 of salt, 20k9 of table vinegar (8% acidity), and 0.5k9 of sodium glutamate as a seasoning, and mix thoroughly. The viscosity of the obtained aqueous solution is higher than that of an aqueous solution containing soy sauce that has been heat-treated at 80° C. or lower, and the viscosity is also constant.

Next, 2/3 volume of this aqueous solution was filled into a predetermined container, and 1/3 volume of salad oil was filled on top of the container to obtain a dressing separated into two layers, an oil layer and a water layer.

Claims (1)

[Claims] 1. In producing a soy sauce-blended separate dressing in which an oil phase and a water phase exist separately and soy sauce is blended into the water phase,
Add locust bean gum and/or guar gum as a main thickener to an aqueous solution in which predetermined components are dissolved and add 0.0% in the aqueous phase.
A method for producing a soy sauce-containing dressing, which comprises blending 1 to 1% by weight of soy sauce and preparing a water phase by blending soy sauce that has been heat-treated at 80° C. or higher, and combining the water phase with an oil phase.