JPH0657125B2 - Separate dressing manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention is of a separation type before use, but by shaking at the time of use, dispersed oil droplets are uniformly suspended in an aqueous phase,
The present invention relates to a method for producing a novel separation type dressing that does not cause oil phase separation for a long time.

<Prior Art and Problems> In dressing, an emulsification type in which an oil phase as a disperse phase is emulsified and dispersed in an aqueous phase, and a water phase part and an oil phase part are allowed to coexist without being emulsified, There is a separation type used by shaking vigorously, and the former is characterized by a creamy texture and flavor, while the latter is praised for a refreshing flavor.

Further, in the separation type dressing, it is required that the dispersion stability is maintained to some extent by shaking during use, and that the oil phase and the water phase are separated again by standing after use and the interface is clear. These two requirements conflict with each other, and various improvement methods have been proposed to meet these requirements.

For example, a method of adding carrageenan to the water phase of the dressing so that the viscosity of the water phase is 4 to 15 centipoise (Japanese Patent Publication No. 55-
26821), a method in which a meat extract is added to an aqueous phase, and lecithin is added to an oil phase (JP-A-58-175474).

<Problems to be Solved by the Invention> However, it is difficult to completely satisfy the contradictory requirements of the separation type dressing, that is, dispersion stability and clear separation, even by the conventionally proposed methods. In addition, the separation type dressing has the drawback that it takes time and effort to shake each time it is used, and in some cases, the oil phase and the water phase cannot be sprinkled uniformly.

The inventors of the present invention, by changing the idea of the separation type dressing, if it is possible to obtain a combination of the advantages of the separation type dressing and the advantages of the emulsification type dressing, the drawbacks of the separation type dressing described above can be solved. As a result of diligent research, as a result of adding carrageenan to the water phase of a dressing having a salt concentration of 2 to 10% to form a gel and then deflocculating, an oil phase is formed on the upper layer of the gel. The present invention has been completed based on the finding that a separate dressing that can be obtained is obtained.

<Means for Solving Problems> Hereinafter, the present invention will be specifically described. The water phase of the dressing in the present invention is appropriately selected from vinegar, soy sauce, soy sauce moromi, mirin, wine, fruit juice, and the like, and salt, It is prepared by adding and mixing sugars, acids, seasonings or various spices.

And these aqueous phases are required to have a salt concentration of 2 to 10%. If the salt concentration is too low, gel formation for achieving the present invention is insufficient, and if too high, gel formation becomes excessive. Inhibits dispersion stability. In addition, the taste and texture are also unsatisfactory.

Carrageenan in these aqueous phases is 0.1-1.0%, preferably 0.
Add 25 to 0.75%. At this time, carrageenan is not directly added to the aqueous phase containing salt, but is dissolved in advance in water or an aqueous phase containing no salt, and this is mixed with the aqueous phase containing salt.

The carrageenan solution may be prepared by dispersing carrageenan in alcohol in advance and adding it to warm water at 40 to 50 ° C. or an aqueous phase containing no salt and stirring to dissolve it.

It is also possible to use other thickeners such as xanthan gum together with carrageenan.

When the carrageenan solution part and the other salt-containing aqueous phase are combined and mixed, the entire aqueous phase forms a gel, which is deflocculated by a homogenizer or the like and homogenized. The viscosity of the aqueous phase after addition and homogenization of carrageenan is preferably 50 to 300 centipoise, and even if it is more or less than this, the intended type of dressing is not obtained.

A major feature of the present invention is to peptize and homogenize a relatively mild gel formed by the addition of carrageenan, and this gel is formed only under the condition that the salt concentration of the aqueous phase is 2 to 10%, Also, gels are not formed with thickeners other than carrageenan, such as xanthan gum and guar gum.

The aqueous phase thus obtained is used as the lower layer, and an oil phase such as salad oil or sesame oil is formed on the upper layer. The ratio of the water phase and the oil phase is preferably 6-8: 4-2.

The dressing according to the present invention is a complete separation type dressing at the time of production, but by shaking this, the oil phase is suspended and suspended in the water phase and the state is maintained for a long time.

<Effects of the Invention> The effects of the present invention will be described below with reference to experimental examples.

Example 1 Various gums (stabilizers) were dissolved in 40 ml of water in advance to prepare a gum aqueous solution, which was added to 60 ml of various aqueous phases with stirring to confirm the presence or absence of gel formation.

Next, after homogenizing this, 40 ml of salad oil was added and shaken vigorously to disperse the oil droplets, and then the dispersion stability was compared.

The results are shown in Table 1.

As shown in the results in Table 1, when the carrageenan water solubility was combined with the water phase in the presence of salt, gel formation was observed under the condition that the salt concentration in the seasoning liquid water phase part was 2% or more. When deflocculated, homogenized, and used as a dressing in combination with salad oil, it was observed that the dispersed oil droplets were significantly stabilized by shaking the salad oil. In addition, when the pH of the aqueous phase is 3 to 5, the dispersion state becomes more preferable, and a preferable flavor as a dressing is exhibited.

Experimental Example 2 In the same manner as in Experimental Example 1, Table 2 shows the results of examining the relationship between carrageenan concentration and dispersion stability in the preparation of soy sauce dressing.

The carrageenan concentration is the dressing water phase (pH 3.7,
The salt concentration is 5%).

Carrageenan shows the property of gelling at a concentration of 0.25% or more per aqueous phase, and is markedly stabilized by suspending dispersed oil droplets. However, on the high concentration side of 1.0%, the broken pieces of gel impair the texture, and a standing separation layer is formed. The optimum addition amount was 0.25 to 0.75% per water phase.

As is clear from the above experimental results, the dressing according to the present invention initially has the appearance of a separation type dressing, but the oil is not rapidly separated after shaking. And despite having a refreshing flavor peculiar to the separation type dressing, it is not necessary to shake each time like the conventional separation type dressing, and it is very easy to use. It can be said that it is a new type of dressing that cannot be found in dressing.

<Examples> Examples are shown below.

Example 1 A small amount of vinegar 100, soy sauce 150, white wine 140, and onions, garlic, lemon essence, and pepper extract as spices were mixed and dissolved to obtain a solution 400. It had a viscosity of 3 centipoise and a pH of 3.7.

On the other hand, 2 kg of carrageenan was dissolved in 300 water and added to the above aqueous phase with stirring to form a gel, which was treated with a homogenizer to peptize the gel. The viscosity of this liquid was 230 centipoise.

A separate dressing was obtained by injecting 70 ml of this solution into a container such that the upper layer of this solution was 30 ml of salad oil.

When shaking the dressing, the salad oil dispersed easily and was stable on standing overnight without separation. Also,
It showed a refreshing flavor characteristic as a separate dressing.

Example 2 80 vinegar, 150 soy sauce moromi, 120 white wine, 30 mirin
, Onion, garlic, lemon essence, pepper extract as a spice, mix and dissolve appropriately, and dissolve solution 400
Got It had a viscosity of 5 centipoise and a pH of 3.8.

On the other hand, add 1.75 kg of carrageenan and 0.35 kg of xanthan gum to water.
It was dissolved in 300, added to the above aqueous phase under stirring to form a gel, and then deflocculated in the same manner as in Example 1. The viscosity of this solution was 260 centipoise.

28 ml of salad oil and 2 ml of sesame oil were added to 70 ml of this solution to obtain a separate type dressing.

When shaking this dressing, oil droplets easily disperse,
It was stable overnight and did not separate. It also had a refreshing flavor and texture.

Claims (1)

[Claims] 1. A separation type characterized by adding carrageenan to an aqueous phase of a dressing having a salt concentration of 2 to 10% to form a gel and then deflocculating it to form an oil phase on the upper layer thereof. Dressing manufacturing method.