JPH0449392B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dressing containing vegetables, specifically, a method for producing a dressing containing vegetables, in particular a method for producing a dressing containing vegetables, such as pickled onions, pickled cucumbers, etc., such as tartar sauce and Thousand Island dressing.
The present invention relates to a method for producing a vegetable dressing containing parsley and the like.

In the present invention, dressings include edible oil and fat, vinegar, citrus juice, egg components, salt,
It refers to semi-solid or fluid emulsified oil-in-water emulsions prepared by adding sugars, spices, chemical seasonings, emulsifiers, emulsion stabilizers, etc.

Traditionally, vegetable dressings such as tartar sauce and Thousand Island dressings are made by adding pickled cucumbers, chopped green onions, pimento, parsley, etc. to dressings such as mayonnaise. However, vegetables such as onions, pimentos, and parsley must be chopped raw and treated with salt or pickled in vinegar before use, which is very troublesome to handle. It was something.

Therefore, recently, a method has been adopted in which dried vegetables that have been diced in advance are soaked in water, vinegar, or vinegar containing a flavoring liquid to swell them sufficiently, and then combined with dressings.

However, when dry vegetables are swollen by the normal soaking method, even if the amount of soaking liquid that is several times the amount that the dried vegetables can absorb is used, it takes a long time (overnight or one day and night) for the dried vegetables to become sufficiently swollen. In addition, even after swelling, the unnecessary soaking liquid that has not been completely absorbed by the dried vegetables must be removed by some method, and the removal of this unnecessary soaking liquid is not only very time-consuming, but also requires a lot of effort. If not done correctly, the viscosity of the vegetable dressing in the finished product,
This had the disadvantage that it had a great negative effect on quality such as flavor. In addition, long-term soaking causes problems such as discoloration of vegetables and bacterial contamination.

As a result of intensive studies to solve these problems, the present inventors found that the amount of water or flavorful aqueous liquid that can be absorbed by dried vegetables, or the amount of water or flavorful aqueous liquid that is approximately equal to that amount, can be absorbed by dried vegetables. By swelling dried vegetables under reduced pressure, the swelling can be completed easily and in a short time, and dressings containing vegetables can be easily made by mixing with dressings without removing unnecessary water or aqueous liquid. They have discovered that it can be manufactured with stable quality and have arrived at the present invention.

That is, the method for producing vegetable dressings of the present invention involves adding water or an aqueous liquid containing flavorful raw materials to dried vegetables under reduced pressure to swell the dried vegetables, and then combining and mixing with dressings. It is characterized by:

The dried vegetables used in the present invention are vegetables such as onions, pimento, and parsley, which are chopped or uncut and dried by heat drying, etc., depending on the purpose, to reduce moisture to at least a level that ensures shelf life. It is either dried or ground into smaller pieces. The moisture content of these dried vegetables varies depending on the item, but is generally 5% or less.

In addition, the aqueous liquid containing flavoring raw materials used in the present invention is a mixture of water and vinegar with salt, sugars, chemical seasonings, spices, flavors, acidulants, etc., and is usually used in dressings. Examples include those used as the aqueous phase of

In addition, in the present invention, the addition ratio of water or an aqueous liquid containing flavoring raw materials to the dried vegetables is generally at least the amount necessary for swelling the dried vegetables, and is not particularly limited. It is preferable to use 2 to 10 parts by weight of water or aqueous liquid per part by weight.

Further, in the present invention, depressurization refers to the removal of air contained in dried vegetables to an extent that does not cause a harmful effect against swelling, and the pressure of this depressurization treatment is in the range of 300 torr or less, preferably 150 torr or less. If the pressure is higher than 300 torr, the swelling will not be completed quickly and the object of the present invention cannot be achieved. Further, the time required for the depressurization treatment may be 10 to 30 minutes, and the swelling is completed in a much shorter time than the overnight or day and night time required for the normal immersion method.

In addition, it is preferable to add water or an aqueous liquid containing flavorful raw materials under reduced pressure after deaerating the dried vegetables, and reduce the pressure after combining the dried vegetables and water or the aqueous liquid containing flavorful raw materials. In case,
It will take some time for swelling.

According to the method of the present invention, the production of vegetable-containing dressings, which conventionally required a great deal of time and effort to swell dried vegetables and was prone to variations in quality, can now be produced simply, quickly, and stably. It can be manufactured with quality.

Next, the present invention will be explained in more detail by giving Examples and Comparative Examples.

EXAMPLE A dressing was prepared in a conventional manner according to the following formulation.

Soybean salad oil 72 parts (parts by weight, same below) Egg yolk 7.5 Vinegar 4 Caster sugar 2 Salt 1.3 Mustard powder 0.4 Sodium glutamate 0.1 Water 12.7 Next, dry according to the following formula onions (about 3
80 parts of the aqueous liquid used for swelling 20 parts (mm x 3 mm x 0.5 mm) were prepared.

Starch syrup 15 parts White sugar 5 Vinegar 14 Salt 5 Sodium glutamate 0.4 Water 40.6 The procedures for swelling the dried onions and manufacturing the vegetable-containing dressing were performed in accordance with the following.

First, 20 parts of the dried onions were put into a vacuum mixer, and the pressure was reduced to 50 Torr using a water ring pump. Next, 80 parts of the above aqueous liquid was added by vacuum suction. After the addition, stirring was performed several times to blend the dried onions and the aqueous liquid well. After 30 minutes, the vacuum of the mixer was released and it was confirmed that the swelling of the dried onions had been completed.

Next, 30 parts of the swollen onions were combined with 70 parts of the above-mentioned dressing prepared in advance and stirred and mixed in a vacuum mixer under reduced pressure (50 torr) to obtain onion-containing tartar sauce. This onion-containing tartar sauce had a good onion texture and a good flavor.

Comparative Example Using the same dried onions and aqueous liquid as used in the examples, swelling of the dried onions was carried out according to the following method.

First, add 20 parts of dried onions to the mixer.
Next, 80 parts of an aqueous liquid was added and the mixture was stirred several times to cause swelling, but there was almost no swelling within 30 minutes, and even after 8 hours, the center of the dried onion did not swell, making it a raw material for vegetable dressing. It could not be used as such.

Claims (1)

[Scope of Claims] 1. Vegetables characterized by adding water or an aqueous liquid containing flavoring raw materials to dried vegetables under reduced pressure to swell the dried vegetables, and then mixing with dressings. Method of manufacturing dressing. 2. The method for producing a dressing containing vegetables according to claim 1, wherein the dried vegetables are dried onions.