JPH0355095B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing emulsified dressings.

Emulsified dressings using fermented milk, generally yogurt, have been known. This dressing has a refreshing flavor unique to fermented milk, and is considered to be one of the preferred dressings because it contains fermented milk and has the image of a healthy food. by the way,
When manufacturing such emulsified dressings using fermented milk, edible oils and fats, generally vegetable oils, are usually added in order to soften the sour taste derived from fermented milk. be. However, the combination of edible oils and fats tends to reduce the refreshing flavor characteristic of fermented milk, and this tendency does not occur in special cases where the amount of fermented milk used exceeds 50% of the total ingredients. , is particularly permitted for use in amounts below 50% of the normal usage of this species. In addition, emulsified dressings using fermented milk as described above contain edible oils and fats, and in addition, like normal dressings, acetic acid is generally added to improve shelf life during production. Usually, vinegar is added (hereinafter simply referred to as vinegar). However, it has been recognized that the above-mentioned refreshing flavor peculiar to fermented milk is further reduced by adding this vinegar.

Under these circumstances, even if edible oils and fats are added to emulsified dressings using fermented milk, or even if vinegar is added, the unique refreshing flavor derived from the fermented milk contained therein cannot be achieved. There is a demand for a product in which the reduction in flavor is relatively difficult to notice, that is, a product with a further enhanced flavor compared to conventional products made by blending these ingredients.

It is an object of the present invention to provide a method for producing an emulsified dressing that satisfies these demands.

The inventors of the present invention have conducted extensive research in accordance with the intended purpose, and have found that if lactic acid is added and used in the conventional production of this type of dressing, a dressing that achieves the intended purpose can be obtained. This discovery led to the present invention.

The present invention, in a broad sense, relates to a method for producing an emulsified dressing characterized by adding lactic acid when producing an emulsified dressing using fermented milk as part of the raw material.
In a narrow sense, it relates to emulsified dressings using yogurt as fermented milk, and the ratio of lactic acid added is 0.1 to 0.1 to the total weight of the total raw material in terms of pure lactic acid.
It is characterized by a concentration of 2.0%.

The present invention will be explained in detail below.

The emulsified dressing to which the method of the present invention is applied uses fermented milk as part of the raw material. Here, fermented milk refers to milk that has a fermented flavor produced by the action of lactic acid bacteria, yeast, or both of these on various milk raw materials, and specifically includes, for example, yogurt. This emulsified dressing using yogurt is usually called yogurt dressing, and is a typical emulsified dressing to which the method of the present invention is preferably applied. The yogurt may be prepared according to a conventional method or may be commercially available.

Typical blended raw materials including fermented milk and their blending ratios for emulsified dressings to which the method of the present invention is applied are as follows. In the present invention, all % means weight %.

Fermented milk 10-40% Vegetable oil 10-70% Other ingredients Appropriate amount (However, fermented milk: vegetable oil is usually 1:0.25-2
That's about it. ) Vegetable oils include oils and fats used in the production of ordinary dressings, such as soybean oil,
Cottonseed oil, corn oil, rapeseed oil, rice oil, etc. can be mentioned. Other raw materials include raw materials used as necessary in the production of ordinary dressings, such as vinegar, fresh water, gums, egg yolks, sugars, starches, dextrins, spices, and salt.

The method for producing an emulsified dressing of the present invention is characterized in that lactic acid is added when producing the emulsified dressing using fermented milk as described above. The lactic acid added here may be lactic acid itself or a lactic acid-containing substance, but the lactic acid-containing substance of several percent, such as fermented milk, which normally contains only about 2 to 3% lactic acid, is suitable for use in the present invention. It is not included in "lactic acid". Such lactic acid in the present invention may be either natural lactic acid or synthetic lactic acid, but since the subject of the method of the present invention is food, natural lactic acid, for example, with a lactic acid content of about 85%, is used. It is preferable to use fermented lactic acid. Commercially available products are preferably used in both cases. The addition ratio may be about 0.1 to 2.0% of the total raw materials as a pure lactic acid product. Within this range, the reduction in the refreshing flavor characteristic of fermented milk can be made relatively difficult to notice by adding edible oil or fat, or even adding vinegar;
If it is less than 0.1%, it is difficult to estimate the effect of preventing the reduction of the refreshing flavor characteristic of fermented milk such as yogurt, and if it exceeds 2.0%, the final product will tend to have a strong sour taste, and the overall flavor balance will be affected. This is because it will start to crumble. Within the above range, a range of 0.3 to 1.0% is preferable. In addition, when blending vinegar, it is preferable to reduce the blending ratio of this vinegar in accordance with the addition ratio of lactic acid, taking into consideration the overall flavor balance of the final product. Furthermore, since lactic acid has an antibacterial effect like vinegar, it also has the advantage of being able to improve preservability in place of vinegar.

According to the method of the present invention, the method of adding lactic acid is not particularly limited as long as it can be uniformly dissolved or dispersed in the final product. Since lactic acid is water-soluble, it is preferable to mix the lactic acid with clean water and other aqueous raw materials in advance and dissolve them before emulsifying all the raw materials.

The method for producing an emulsified dressing of the present invention may be carried out in accordance with the conventional method for producing an emulsified dressing using fermented milk, except for adding lactic acid as described above. In addition, the final product should be sterilized according to the usual method if necessary, for example, using an onlator, tubular heater, etc.
This may be carried out under the conditions of ~65°C for 3 to 5 minutes. Furthermore, this sterilizing effect can be enhanced by sterilizing the fermented milk raw material used before it is used to produce the desired dressing.

The products obtained by the method of the present invention as described above have the characteristic refreshing taste of the fermented milk used as part of the raw materials, whether by blending edible oil or fat or even by blending vinegar. The flavor is maintained relatively undiminished, and the flavor is further enhanced compared to conventional products made by blending these ingredients.

Next, the present invention will be explained in more detail using examples in which the method of the present invention was specifically implemented. Examples 1 and 2 show examples of the method of the present invention, and Examples 3 and 4 show comparative examples of the conventional method. Although these examples fully explain the effects of the present invention, the present invention is not limited thereto.

Example 1 An emulsified dressing was manufactured as follows using raw materials in the proportions shown in Table 1 below.

First, all the raw materials except soybean salad oil were thoroughly mixed with a mixer, and then the soybean salad oil was injected with stirring and further mixed thoroughly.

The dressing thus obtained was sterilized using an onrator at 65° C. for 3 minutes to produce a product.

Table 1 Composition ratio of raw materials (%) Yogurt (commercial product) 28.0 Soybean salad oil 44.0 Egg yolk liquid 3.0 Salt 2.0 Sugar 4.0 Locust bean gum 0.2 Fermented lactic acid (commercial product with 85% content as C ₃ H ₆ O ₃ )
0.5 Clear water remaining 100.0 Example 2 An emulsified dressing was manufactured using raw materials in the proportions shown in Table 2 below and following all the manufacturing procedures described in Example 1 above.

Table 2 Composition ratio of raw materials (%) Yogurt (commercial product) 32.0 Soybean salad oil 40.0 Vinegar (10% acidity rice vinegar) 6.0 Egg yolk liquid 1.0 Salt 2.0 Sugar 4.0 Xanthan gum 0.2 Fermented lactic acid (85 as C ₃ H ₆ O ₃ % content of commercial products)
1.0 Fresh water Remainder 100.0 Example 3 (Comparative example) An emulsified dressing was produced in the same manner as in Example 1 except that fermented lactic acid was not used and the amount of fresh water was increased by the same amount as the fermented lactic acid.

Example 4 (Comparative Example) An emulsified dressing was produced in the same manner as in Example 2, except that fermented lactic acid was not used and fresh water was increased by the amount added.

Both of the products obtained by the method of the present invention in Examples 1 and 2 above have a more refreshing flavor unique to fermented milk than the products obtained by the conventional method in Examples 3 and 4 above. It was hot.

Claims (1)

[Claims] 1. A method for producing an emulsified dressing, which comprises adding lactic acid in an amount of 0.1 to 2.0% based on the total weight of the raw materials in terms of pure lactic acid when producing an emulsified dressing using yogurt as a part of the raw material.