JPH0657126B2 - Oil Drop Dispersion Dressing Manufacturing Method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Field of Industrial Application> The present invention relates to a method for producing a novel oil droplet-dispersed dressing in which salad oil is dispersed in a seasoning aqueous phase without separation of the oil aqueous phase. .

<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 present inventors have come to the conclusion that the above-mentioned drawbacks of the separation type dressing can be eliminated if a product having the advantages of the separation type dressing and the advantages of the emulsification type dressing is obtained, and as a result of earnest research, salt A carrageenan is added to the water phase of a dressing with a concentration of 2 to 10% to form a gel, which is then deflocculated and then liquid oil is added to the mixture to homogenize it to obtain the target oil droplet dispersion type dressing. The present invention has been completed based on the finding that it is possible.

<Means for Solving Problems> Hereinafter, the present invention will be specifically described. The water phase portion of the dressing in the present invention is appropriately selected from vinegar, soy sauce, soy sauce moromi, mirin, wine, fruit juice, vegetable juice, and the like, Salts, sugars, acids, seasonings or various spices are added to and mixed with these to be prepared.

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 is added to these aqueous phases in an amount of 0.25 to 1.0%, preferably 0.5 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%, Further, thickeners other than carrageenan, such as xanthan gum and guar gum, do not form a gel, and even if carrageenan is directly added and dissolved in an aqueous phase containing salt, the object of the present invention cannot be achieved.

Liquid oil such as salad oil and sesame oil is added to the thus obtained aqueous phase portion and homogenized. The ratio of the water phase part and the oil phase part can be appropriately selected, but 6 to 8: 4 to 2 is suitable.

The homogenization of the water phase and the oil phase can be achieved by a method in which the oil phase is made into oil droplets using a general liquid stirrer or a homogenizer and then dispersed in the water phase.

Since the dressing according to the present invention has oil droplets dispersed in the water phase in a relatively large state of about 10 to 200 microns, the flavor is refreshing like a separation type dressing, and there is no oil-water phase separation. , You can save the trouble of shaking each time.

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

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

Then, after homogenizing this, 40 ml of salad oil was added, and the oil droplets were dispersed with a homogenizer, then placed in a cylinder and allowed to stand at room temperature for 1 month to compare dispersion stability.

The results are shown in Table 1.

As shown in the results in Table 1, when the carrageenan aqueous solution was combined with the aqueous phase in which salt was present, gel formation was observed under the condition that the salt concentration in the seasoning liquid aqueous phase portion was 2% or more. When deflocculated and homogenized with salad oil, a significant stabilization of the dispersion of salad oil was observed. 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%).

The dispersion stability was shown in the dispersion state after 1 month of standing in the same manner as in Table 1.

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 0.50 to 0.75% per aqueous phase.

As is clear from the above experimental results, the dressing according to the present invention is an oil droplet dispersion type dressing and does not separate oil. 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 powdered onion, powdered garlic and powdered pepper as spices were mixed and dissolved to obtain a solution 400. It had a viscosity of 3 centipoise, a pH of 3.7 and a salt of 6.3%.

On the other hand, 3.5 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 (Biotron) to peptize the gel. The viscosity of this solution is
It was 230 cm poise.

This solution (700 ml) and salad oil (300 ml) were treated with a homogenizer for 1 minute to prepare a homogenous dispersion. The viscosity after homogenization was 650 centipoise. The dressing was stable in a 300 ml glass bottle at room temperature after storage for 1 month without separation and was stable. It also 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, a pH of 3.8, and a salt concentration of 6.7%.

On the other hand, carrageenan 3.5 kg and xanthan gum 0.35 kg in water 3
It was dissolved in 00, 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.

To 700 ml of this solution, 280 ml of salad oil and 20 ml of sesame oil were added, stirred once, and then homogenized with an Ebara Milder (manufactured by Ebara Seisakusho) to obtain an oil droplet dispersion type dressing.

This dressing showed 900 centipoise, which was bottled and allowed to stand for 1 month at room temperature, and was stable without separation. Moreover, it had the characteristics of the refreshing flavor and texture similar to the conventional separation type dressing.

Claims (1)

[Claims] 1. An oil characterized in that carrageenan is added to the aqueous phase of a dressing having a salt concentration of 2 to 10% to form a gel, which is then deflocculated and then liquid oil is added to homogenize it. Method for manufacturing drop-dispersion dressing.