JPH0616689B2 - Separate dressing - Google Patents
Separate dressingInfo
- Publication number
- JPH0616689B2 JPH0616689B2 JP61001362A JP136286A JPH0616689B2 JP H0616689 B2 JPH0616689 B2 JP H0616689B2 JP 61001362 A JP61001362 A JP 61001362A JP 136286 A JP136286 A JP 136286A JP H0616689 B2 JPH0616689 B2 JP H0616689B2
- Authority
- JP
- Japan
- Prior art keywords
- dressing
- xanthan gum
- weight
- water layer
- layer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000006467 substitution reaction Methods 0.000 claims description 14
- 239000000230 xanthan gum Substances 0.000 claims description 14
- 229920001285 xanthan gum Polymers 0.000 claims description 14
- 235000010493 xanthan gum Nutrition 0.000 claims description 14
- 229940082509 xanthan gum Drugs 0.000 claims description 14
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 239000000839 emulsion Substances 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 108010059892 Cellulase Proteins 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、新規な分離型ドレッシングに関するものであ
る。The present invention relates to a novel separable dressing.
（従来の技術） 分離型ドレッシングは静置時には油層と水層が分離して
おり、使用時に手で振とうを与えて一時的に両層を乳化
状態となすものである。(Prior Art) In a separation type dressing, an oil layer and a water layer are separated when standing, and shaking is performed by hand during use to temporarily put both layers into an emulsified state.
しかしながら、この乳化状態は２〜３分間程度しか続か
ず、短時間で両層が分離してしまうためサラダ等にかけ
ても摂取する頃には、既に油層と水層が分離しており、
水層は食器の底に沈み、油の部分だけを食することが多
くドレッシング本来の風味を楽しむことが困難であつ
た。However, this emulsified state lasts only for about 2 to 3 minutes, and both layers are separated in a short time, so that the oil layer and the water layer have already been separated by the time of ingestion even when applied to a salad,
The water layer sank to the bottom of the tableware, and it was difficult to enjoy the original flavor of the dressing because it often ate only the oil.
なお、従来の分離型ドレッシングの最適水層粘度は２０
〜５０センチポイズ（ＣＰ）とされていたが、この範囲
では乳化後、短時間で油層と水層が分離して前記のよう
な使用上の問題があつた。The optimum water layer viscosity of the conventional separation type dressing is 20.
Although it was set to -50 centipoise (CP), in this range, the oil layer and the water layer were separated in a short time after emulsification, and there was the above-mentioned problem in use.
（本発明の目的） 本発明の目的は、かかる現状に鑑み、静置時に油層と水
層が分離しており、使用時に手で振とうすれば簡単に乳
化状態が得られ、これが比較的長時間維持される分離型
ドレッシングを提供することにある。(Object of the present invention) In view of the present circumstances, an object of the present invention is that the oil layer and the water layer are separated when standing, and an emulsified state can be easily obtained by shaking by hand at the time of use, which is relatively long. The object is to provide a time-resolved separate dressing.
（発明の構成及び効果） 本発明者は前記の目的を達成すべく、鋭意検討を行なつ
た結果水層にキサンタンガムと置換度2.0以上のカルボ
キシメチルセルロースナトリウム塩を用いて、水層の粘
度を従来よりも高い範囲に調製すると振とうにより容易
に乳化して透明感のある乳化型ドレッシングとなり、さ
らにこの乳化状態が比較的長時間維持されることを見出
した。(Structure and effect of the invention) In order to achieve the above-mentioned object, the present inventor has conducted diligent studies. As a result, xanthan gum and sodium carboxymethylcellulose sodium salt having a degree of substitution of 2.0 or more were used in the aqueous layer, and the viscosity of the aqueous layer was conventionally changed. It has been found that when prepared in a higher range, it is easily emulsified by shaking to give a transparent emulsion-type dressing, and this emulsion state is maintained for a relatively long time.
さらに詳しくは、ドレッシングの水層にキサンタンガム
１重量部に対して置換度2.0以上のカルボキシメチルセ
ルロースナトリウム塩0.4〜５重量部の割合で使用し、
総配合量が0.2〜１重量％として、水層の粘度を３００
〜１０００センチポイズとすることによつて振とうによ
つて容易に乳化して透明感のある乳化型ドレッシングと
なり、この乳化状態が比較的長時間維持されることを見
出した。More specifically, used in the water layer of the dressing at a ratio of 0.4 to 5 parts by weight of sodium salt of carboxymethyl cellulose having a substitution degree of 2.0 or more to 1 part by weight of xanthan gum,
When the total content is 0.2-1% by weight, the viscosity of the water layer is 300
It was found that the emulsified dressing having a transparent feeling can be easily emulsified by shaking by setting it to about 1000 centipoise and this emulsified state can be maintained for a relatively long time.
本発明では、キサンタンガムと置換度2.0以上のカルボ
キシメチルセルロースナトリウム塩を併用して水層の粘
度を上記の範囲とすることが必要で、他のガム例えばグ
アーガムやローカストガビーンガム及びそれらとの併用
によつて水層粘度を３００〜１０００センチポイズとし
ても油層と水層が良く混ざり合わず乳化状態は得られな
い。In the present invention, it is necessary to use xanthan gum and a sodium carboxymethylcellulose salt having a degree of substitution of 2.0 or more in combination so that the viscosity of the aqueous layer falls within the above range, and it is possible to use other gums such as guar gum and locust ga bean gum and the combination thereof. Even if the viscosity of the water layer is 300 to 1000 centipoise, the oil layer and the water layer do not mix well and an emulsified state cannot be obtained.
なお、キサンタンガムと併用するカルボキシメチルセル
ロースは置換度を2.0以上のものが必要である。これ
は、従来市販されていた置換度1.5以下のカルボキシメ
チルセルロースナトリウム塩とキサンタンガムを併用す
るとキサンタンガム中に微量含まれているセルラーゼに
よつてカルボキシメチルセルロースナトリウム塩が分解
して粘度低下を起こすことから使用出来なかつたが、置
換度2.0以上のカルボキシメチルセルロースナトリウム
塩、セルラーゼに対する抵抗性が極めて優れているので
併用が可能になつたものである。The carboxymethyl cellulose used together with xanthan gum must have a degree of substitution of 2.0 or more. This can be used because when carboxymethylcellulose sodium salt with a substitution degree of 1.5 or less, which has been commercially available, is used together with xanthan gum, the carboxymethylcellulose sodium salt is decomposed by the cellulase contained in a small amount in xanthan gum to cause a decrease in viscosity. However, since it has extremely excellent resistance to carboxymethylcellulose sodium salt having a substitution degree of 2.0 or more and cellulase, it can be used in combination.
また、キサンタンガムと置換度2.0以上のカルボキシメ
チルセルロースナトリウム塩を併用することによりキサ
ンタンガムを単独で使用した場合よりも透明感が優れて
おり、さらに振とうにより容易に乳化し、この乳化状態
も比較的安定である。Further, xanthan gum and a substitution degree of carboxymethyl cellulose sodium salt having a degree of substitution of 2.0 or more are more transparent than xanthan gum alone, and more easily emulsified by shaking, and this emulsion state is also relatively stable. Is.
第１表にキサンタンガム及び置換度2.0以上のカルボキ
シメチルセルロースナトリウム塩の添加量と水層の粘度
及び手で振とうした時の乳化状態及び透明感を記載し
た。Table 1 shows the addition amounts of xanthan gum and sodium carboxymethyl cellulose salt having a degree of substitution of 2.0 or more, the viscosity of the aqueous layer, the emulsified state when shaken by hand, and the transparency.
その結果を要約すると(1)キサンタンガム単独使用の場
合は、添加量を0.2％以上とすると乳化型となるが透明
感がなく、分離も速い(2)置換度2.4のカルボキシメチル
セルロースナトリウム塩単独使用の場合は透明感もあり
乳化もするが分離が速い(3)キサンタンガムと置換度2.4
のカルボキシメチルセルロースナトリウム塩を併用した
場合は、キサンタンガム１重量部に対して置換度2.4の
カルボキシメチルセルロースナトリウム塩を0.4〜5.0重
量部の比率で使用し、両方の水層に対する配合量が0.2
〜1.0重量％で水層の粘度が３００〜１０００センチポ
イズの時に手で振とうすることによつて容易に乳化し比
較的安定な透明感のあるドレッシングが得られる。The results are summarized as follows: (1) When xanthan gum is used alone, if it is added in an amount of 0.2% or more, it becomes an emulsified type, but it does not have a transparent feeling, and separation is fast. (2) Carboxymethylcellulose sodium salt with a substitution degree of 2.4 is used alone In the case, it is transparent and emulsifies, but the separation is fast (3) Xanthan gum and substitution degree 2.4
When the carboxymethylcellulose sodium salt of is used in combination, the carboxymethylcellulose sodium salt having a substitution degree of 2.4 is used in a ratio of 0.4 to 5.0 parts by weight with respect to 1 part by weight of xanthan gum, and the blending amount for both aqueous layers is 0.2.
When the content is ˜1.0% by weight and the viscosity of the aqueous layer is 300 to 1000 centipoise, it is easily emulsified by hand to obtain a relatively stable and transparent dressing.
本発明は以上の構成からなるものであり、これによれば
静置時に油層と水層が分離しており、使用時に手で振と
うすれば簡単に乳化状態が得られ、しかも透明感があ
り、これが比較的長時間維持されて乳化型ドレッシング
となるのでサラダ等にかけて摂取する際にも油層と水層
が乳化状態を保ち、両層が調和したドレッシング本来の
風味を充分味わうことができる。The present invention is constituted as described above, and according to this, the oil layer and the water layer are separated when standing, and an emulsified state can be easily obtained by shaking by hand at the time of use, and there is a transparent feeling. Since this is maintained for a relatively long time and becomes an emulsion type dressing, the oil layer and the water layer maintain the emulsified state even when ingested over a salad or the like, and the original flavor of the dressing in which both layers are in harmony can be fully enjoyed.
以下に実施例を示す。 Examples will be shown below.
実施例 １ 清水３に砂糖２４０ｇ、キサンタンガム１０ｇと置換
度2.4のカルボキシメチルセルロースナトリウム塩１０
ｇを加え、加熱溶解した後、冷却して果実酢1.2、食
塩４００ｇ、ＭＳＧ２５ｇ、香辛料６０ｇを加え、撹拌
し粘度（２０℃）が５１０センチポイズのドレッシング
水層約５．０kgを得た。Example 1 240 g of sugar, 10 g of xanthan gum and 10 sodium salt of carboxymethyl cellulose having a substitution degree of 2.4 in 3 fresh water.
After adding g and heating and dissolving, 1.2 g of fruit vinegar, 400 g of salt, 25 g of MSG and 60 g of spices were added and stirred to obtain about 5.0 kg of a dressing water layer having a viscosity (20 ° C.) of 510 centipoise.
一方、綿実サラダ油５にマスタードオイル３ｇを加え
ドレッシングの油層とし、これと上記水層を１：１の比
率でガラス瓶に充填した。On the other hand, 3 g of mustard oil was added to cottonseed salad oil 5 to form an oil layer for dressing, and this and the water layer were filled in a glass bottle at a ratio of 1: 1.
この分離型ドレッシングを軽く手で振つて混合すると充
分に乳化し透明感の優れた乳化型ドレッシングとするこ
とができた。When this separation type dressing was shaken lightly by hand and mixed, it was sufficiently emulsified and an emulsion type dressing excellent in transparency could be obtained.
Claims (1)
量部に対して置換度2.0以上のカルボキシメチルセルロ
ースナトリウム塩を0.4〜５重量部の割合で使用し、総
配合量が水層全体の0.2〜１重量％で、水層粘度（２０
℃）が３００〜1000センチポイズである透明感のある分
離型ドレッシング。1. A dressing aqueous layer containing 0.4 to 5 parts by weight of sodium carboxymethylcellulose having a degree of substitution of 2.0 or more with respect to 1 part by weight of xanthan gum, and a total blending amount of 0.2 to 1 parts by weight of the entire aqueous layer. %, Aqueous layer viscosity (20
Transparent separation type dressing with a temperature of 300 to 1000 centipoise.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61001362A JPH0616689B2 (en) | 1986-01-09 | 1986-01-09 | Separate dressing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61001362A JPH0616689B2 (en) | 1986-01-09 | 1986-01-09 | Separate dressing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62163668A JPS62163668A (en) | 1987-07-20 |
| JPH0616689B2 true JPH0616689B2 (en) | 1994-03-09 |
Family
ID=11499381
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61001362A Expired - Lifetime JPH0616689B2 (en) | 1986-01-09 | 1986-01-09 | Separate dressing |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0616689B2 (en) |
-
1986
- 1986-01-09 JP JP61001362A patent/JPH0616689B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62163668A (en) | 1987-07-20 |
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