JPH07100014B2 - Separate dressing - Google Patents
Separate dressingInfo
- Publication number
- JPH07100014B2 JPH07100014B2 JP62019035A JP1903587A JPH07100014B2 JP H07100014 B2 JPH07100014 B2 JP H07100014B2 JP 62019035 A JP62019035 A JP 62019035A JP 1903587 A JP1903587 A JP 1903587A JP H07100014 B2 JPH07100014 B2 JP H07100014B2
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- JP
- Japan
- Prior art keywords
- phase part
- water phase
- oil
- starch
- shaking
- 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.)
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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。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel separable dressing.
水相部と油相部とからなる分離型ドレッシングは、その
水相部にマスタードを多目に、即ち、水相部中の水分に
より十分に湿潤したときにその重量が水相部全体の重量
の約10％以上となるように入れると、野菜などにこのド
レッシングをかけて食するときにマスタード風味の豊か
なものとなる。ところでこのマスタード入り分離型ドレ
ッシングを振盪したときの一時的な乳化の安定性を高め
る方法として、代表的には、水相部にガム質ないし卵黄
を添加する方法がある。The separation type dressing consisting of the water phase part and the oil phase part has a large amount of mustard in the water phase part, that is, the weight of the entire water phase part when it is sufficiently moistened by the water in the water phase part. If you put it in more than 10% of the above, you will have a rich mustard flavor when eating this dressing on vegetables. By the way, as a method of temporarily increasing the stability of emulsification when the separation type dressing containing mustard is shaken, typically, there is a method of adding gum or egg yolk to the aqueous phase part.
しかし、ガム質や卵黄を添加して、振盪後20秒ぐらいは
その乳化状態が維持されている程度にそれらの添加量を
高めると、振盪静置後油相部と水相部との界面が白濁し
ていわゆる「もや」が生じてくるという問題がある。本
発明の目的は、水相部がその重量中湿潤状態において約
10％以上となるようにマスタードを含んでいても振盪の
際はある程度安定な一時乳化性が得られしかも振盪静置
後に油相部と水相部との界面にもやが生じ難い分離型ド
レッシングを提供することである。However, adding gums and egg yolk, and increasing the amount of addition such that the emulsified state is maintained for about 20 seconds after shaking, the interface between the oil phase part and the water phase part after shaking and standing is There is a problem that so-called "haze" occurs due to cloudiness. The object of the present invention is that the water phase part is about
Even if it contains 10% or more of mustard, a temporary emulsifying property that is stable to some extent can be obtained during shaking, and a separation type dressing that does not easily cause a haze at the interface between the oil phase part and the water phase part after standing by shaking. Is to provide.
〔問題点を解決するための手段〕 本発明者は、鋭意研究を重ねて漸くにして本発明に到達
した。[Means for Solving Problems] The present inventor has earnestly conducted research and finally arrived at the present invention.
即ち、本発明は、水相部と油相部とからなり、該水相部
がその約10％以上のマスタード並びに約1.0〜4.0％のデ
ンプン及び約0.01〜0.06％のガム質類又は約0.02〜0.3
％の卵黄を含むことを特徴とする分離型ドレッシングを
提供するものである。That is, the present invention comprises an aqueous phase portion and an oil phase portion, and the aqueous phase portion has about 10% or more of mustard and about 1.0 to 4.0% starch and about 0.01 to 0.06% gums or about 0.02%. ~ 0.3
% Of egg yolk is provided.
以下本発明を詳細に説明する。The present invention will be described in detail below.
本発明の分離型ドレッシングは、水相部と油相部とから
なるものである。水相部とは、主として水又は水分から
なり、これに水に溶解性の、ないし水に分散性の調味料
類が混じた流動状部分をいう。この調味料類として、代
表的には食酢、食塩、醤油、ペパー類、佐藤、有機酸、
グルタミン酸ソーダ、核酸系調味料、動植物エキス、み
りん、酒類（ワイン、日本酒）などがあげられる。ま
た、油相部とは、主として油又は油分からなり、必要に
応じこれに油に溶解性の、ないし油に分散性の副原料が
混じた流動状部分をいう。この副原料としては、油溶性
の各種のスパイスオイル（例えば、オレオレジンカプシ
カム、レモンオイル、パプリカオイル）が代表的な例と
してあげられる。水相部と油相部の比率は一般的には1:
9〜9:1ぐらいである。The separation type dressing of the present invention comprises an aqueous phase portion and an oil phase portion. The aqueous phase portion means a fluid portion mainly composed of water or water, in which seasonings that are soluble in water or dispersible in water are mixed. Typical seasonings are vinegar, salt, soy sauce, peppers, Sato, organic acids,
Examples include sodium glutamate, nucleic acid-based seasonings, animal and plant extracts, mirin, and alcoholic beverages (wine, sake). Further, the oil phase portion means a fluid portion mainly composed of oil or an oil component, and if necessary, an auxiliary material which is soluble in oil or dispersible in oil is mixed therein. Typical examples of this auxiliary material are various oil-soluble spice oils (for example, oleoresin capsicum, lemon oil, paprika oil). The ratio of water phase to oil phase is generally 1:
It is about 9 to 9: 1.
本発明においては、上記の水相部が、その約10％以上の
マスタード並びに約1.0〜4.0％のデンプン及び約0.01〜
0.06％のガム質類又は約0.02〜0.3％の卵黄を含むこと
を特徴としている。In the present invention, the above-mentioned water phase part comprises about 10% or more of mustard and about 1.0 to 4.0% of starch and about 0.01 to about.
It is characterized by containing 0.06% gums or about 0.02-0.3% egg yolk.
ここで％で示した割合は、いずれも水相部中に占める割
合を示すものである。マスタードは、粒子状、荒びき
状、粉状などその形状を問わず使用することができるが
一般的には荒びき状ないし粒子状のものを使用する。マ
スタードの割合は約10％以上としてドレッシングにおい
てその風味上の特色を強く出すのであるがその割合があ
まり高すぎても風味上のバランスを崩す傾向があるので
約30％以下に止めることが望ましい。尚、本発明におい
てマスタードの割合は水相部中において十分湿潤した後
の割合を示し、原料配合時の乾燥品の割合で見ると湿潤
品割合のおよそ1/3である。The percentages shown here are all percentages in the aqueous phase. The mustard may be used in any shape such as a particle shape, a rough shape, and a powder shape, but generally, a rough shape or a particle shape is used. The proportion of mustard is set to about 10% or more so that the flavor characteristic is strongly exerted in the dressing, but if the proportion is too high, the flavor balance tends to be lost, so it is desirable to keep it to about 30% or less. In the present invention, the proportion of mustard indicates the proportion after sufficiently moistening in the water phase part, and when viewed in terms of the proportion of the dry product at the time of blending the raw materials, it is about 1/3 of the proportion of the wet product.
水相部は又約1.0〜4.0％のデンプンを含む。約1.0〜4.0
％としているのは、約1.0％より少ないと振盪後の一時
乳化性が低いからであり、又約4.0％より多いと振盪静
置後水相部と油相部との界面にもやが残り勝だからであ
る。デンプンの種類は問わず、コーンスターチ（ワキシ
−コーンスターチなど）、バレイショデンプン、甘蔗デ
ンプン、小麦デンプン、タピオカデンプン、クズデンプ
ンなどが任意に用いられ、これらは天然のままのもので
あっても例えばリン酸で部分的にエステル化した化工デ
ンプンであってもよい。デンプンは通常粘度を出すため
にα化した形で用いることが好ましい。したがって原料
としてα化デンプンを用いない場合、即ち、生デンプン
を用いる場合は、水相部を90℃ぐらいに加熱するなどに
より水相部中のデンプンを予めα化しておくとよい。The aqueous phase also contains about 1.0-4.0% starch. About 1.0-4.0
% Is because if it is less than about 1.0%, the temporary emulsifying property after shaking is low, and if it is more than about 4.0%, a haze remains at the interface between the water phase part and the oil phase part after standing by shaking. Because it is a win. Regardless of the type of starch, cornstarch (such as waxy-cornstarch), potato starch, cane starch, wheat starch, tapioca starch, kudzu starch and the like are optionally used. It may be a partially esterified modified starch. Usually, starch is preferably used in the pregelatinized form in order to obtain viscosity. Therefore, when the pregelatinized starch is not used as the raw material, that is, when the raw starch is used, it is preferable to pregelatinize the starch in the water phase portion by heating the water phase portion to about 90 ° C.
水相部は、上記のデンプン以外に、約0.01〜0.06％のガ
ム質類又は約0.02〜0.3％の卵黄を含む。これは、ガム
質類又は卵黄の水相部中の割合が上記の範囲より低いと
ドレッシング振盪時の一時乳化性が乏しく、他方、上記
の範囲より高いと振盪静置後に水相部と油相部との界面
にもやが残り勝だからである。ガム質類を具体的に例示
すれば、グアーガム、ローカストビーンガム、タマリン
ドガム、キサンタンガム、トラガントガム、アラビアガ
ムなどのガム質、カラギーナンなどの粘質物およびペク
チンなどの天然産の増粘剤があげられる。卵黄は一般に
は割卵し卵白と分離して得た卵黄液が用いられ、本発明
において0.02〜0.3％という割合はこの卵黄液（水分が
約５割を占める）を基準としている。したがって水分が
10％以下と少ない乾燥卵黄をもし原料として使用する場
合は上記の約1/2量を用いる。The water phase part contains about 0.01 to 0.06% of gums or about 0.02 to 0.3% of egg yolk in addition to the above starch. This is because the proportion of gums or egg yolk in the water phase part is lower than the above range, the temporary emulsifying property during dressing shaking is poor, while if it is higher than the above range, the water phase part and the oil phase after shaking and standing. The reason for this is that the haze remains at the interface with the club. Specific examples of gums include gums such as guar gum, locust bean gum, tamarind gum, xanthan gum, tragacanth gum, and gum arabic, mucilages such as carrageenan, and naturally occurring thickeners such as pectin. As the egg yolk, an egg yolk liquid obtained by splitting the egg yolk and separating it from the egg white is generally used. In the present invention, the ratio of 0.02 to 0.3% is based on this egg yolk liquid (water accounts for about 50%). Therefore the moisture
When using as little as 10% or less of dried egg yolk as a raw material, use about 1/2 of the above amount.
本発明の分離型ドレッシングを製造するには、水相部と
油相部とが上記した配合になるように各種の原料を構成
したのち、任意の容器内に水相部と油相部とを収容しそ
の際水相部の上に油相部を載置すればよい。In order to manufacture the separation type dressing of the present invention, after configuring various raw materials so that the water phase part and the oil phase part have the above-mentioned composition, the water phase part and the oil phase part are contained in an arbitrary container. The oil phase part may be placed on the water phase part at the time of accommodation.
本発明により、マスタードが水相部中湿潤状態としたと
き重量基準で約10％以上を占めその結果マスタード風味
の豊かなドレッシングであってしかも振盪時の一時乳化
性がよく、更に振盪静置後水相部と油相部との界面にも
やが残りにくい分離型ドレッシングが提供される。更
に、本発明の分離型ドレッシングは、振盪静置した後油
相部側の容器壁にマスタードが付着して見映えを悪くす
るということも生じにくいものであり、更にまた、本発
明の分離型ドレッシングは振盪前にマスタードが水相部
中で均一な分散状態を維持し易いものであるという特色
を有する。According to the present invention, when the mustard occupies about 10% or more on a weight basis when it is in a wet state in the water phase, the result is a dressing with a rich mustard flavor and good temporary emulsifying property when shaken, and further after shaking and standing. Provided is a separation-type dressing in which the interface between the water phase portion and the oil phase portion is less likely to remain. Furthermore, the separation-type dressing of the present invention is unlikely to cause the appearance of mustard to adhere to the container wall on the oil phase portion side after shaking and leaving it unattractive, and further, the separation-type dressing of the present invention. The dressing has the feature that the mustard is easy to maintain a uniform dispersion state in the aqueous phase before shaking.
次に本発明の効果を示す試験の例を説明する。尚、本発
明において「％」および「部」はいずれも重量を基準と
するものである。Next, an example of a test showing the effect of the present invention will be described. In the present invention, both "%" and "parts" are based on weight.
試験例１ イ．試験方法 食酢（酸度５％）40％、食塩３％、砂糖５％、半割りマ
スタード７％（乾燥品重量、湿潤時重量では約21％）、
タマリンドガム、ワキシ−コーンスターチ（生）、清水
から成る水相部120gと大豆サラダ油80gとをガラスビン
（内径約5cmの柱状）に順次収容して分離型のドレッシ
ングを製造した。この水相部の各原料を配合するに際し
て、水相部中のタマリンドガムの割合を0.04％とすると
ともに併用するワキシ−コーンスターチの割合を第１表
に示すように順次変えて、５種類のドレッシングを製造
し、又ワキシ−コーンスターチを使用しないでタマリン
ドガムのみ、ないし卵黄（液）のみを使用して比較対照
用の６種類のドレッシングを製造した。Test Example 1 a. Test method Vinegar (acidity 5%) 40%, salt 3%, sugar 5%, half mustard 7% (dry product weight, wet weight about 21%),
120 g of an aqueous phase composed of tamarind gum, waxy corn starch (raw), and fresh water and 80 g of soybean salad oil were sequentially housed in a glass bottle (column having an inner diameter of about 5 cm) to produce a separate dressing. When blending each raw material of this water phase part, the ratio of tamarind gum in the water phase part was set to 0.04%, and the ratio of waxy corn starch to be used together was changed sequentially as shown in Table 1. And 6 types of dressings for comparison and control were prepared using only tamarind gum or egg yolk (liquid) without using waxy corn starch.
なお水相部は全体で100％になるように清水の量で調整
した。又、水相部は予め全体を90℃に加熱してコーンス
ターチを糊化したのち室温に戻してから容器に収容した
（清水量の調整、水相部の加熱処理は後述の試験例２の
場合も同様である）。The water phase portion was adjusted by the amount of fresh water so as to be 100% as a whole. Further, the whole water phase part was preheated to 90 ° C. to gelatinize the corn starch and then returned to room temperature and then housed in a container (adjustment of fresh water amount, heat treatment of the water phase part in the case of Test Example 2 described later). Is also the same).
以上計11種類の各ドレッシングを振盪し、振盪直後の一
時乳化状態、並びに振盪より10時間後における水相部と
油相部との界面のもやの発生状況及び油相部側容器壁へ
のマスタードの付着状況を観察した。Shaking each of the 11 kinds of dressing in total, the temporary emulsified state immediately after shaking, and the generation state of haze at the interface between the water phase part and the oil phase part and the oil phase part side container wall 10 hours after shaking. The state of adhesion of mustard was observed.
ロ．試験結果 結果は下記第１表に示すとおりであった。B. Test results The results are shown in Table 1 below.
即ち、表からガムとスターチを併用し、併用するスター
チの割合が約1.0〜4.0％のときにおいて、振盪時の一時
乳化の安定性と振盪静置後の水相部と油相部の界面のも
やの発生防止が同時に図れていることが理解される。That is, using gum and starch from the table together, when the ratio of the starch used in combination is about 1.0 to 4.0%, the stability of the temporary emulsification during shaking and the interface between the water phase part and the oil phase part after shaking and standing are kept. It is understood that the occurrence of haze can be prevented at the same time.
註１）表中の記号の意味は次のとおりである。 Note 1) The meanings of the symbols in the table are as follows.
（ａ）振盪時の乳化 ○：乳化時間が約20秒以上 △：乳化時間が約５〜15秒 ×：乳化時間が約２〜４秒 （ｂ）界面のもや ○：もやが見られない △：もやがわずかに見られる ×：もやが多い （ｃ）容器壁への付着 ○：ほとんどない △：若干ある ×：かなり多い ２）表中のタマリンドガムに代えて、ローカストビーン
ガム、カラギーナン、トラガントガムを使用してもほぼ
上記と同じような結果が得られた。また、ワキシ−コー
ンスターチと併用するタマリンドガム（0.04％）に代え
て卵黄（0.1％）を用いてみた場合もタマリンドガム
（0.04％）併用の場合とほぼ同じ結果であった。(A) Emulsification during shaking ◯: Emulsification time is about 20 seconds or more Δ: Emulsification time is about 5 to 15 seconds ×: Emulsification time is about 2 to 4 seconds (b) Interface haze ○: Haze is observed No △: Slight mist was observed ×: Mist was abundant (c) Adhesion to the container wall ○: Almost none △: Slightly ×: A considerable amount 2) Locust bean gum instead of tamarind gum in the table Using carrageenan and tragacanth gum, almost the same results were obtained. In addition, when egg yolk (0.1%) was used instead of tamarind gum (0.04%) used in combination with waxy corn starch, the results were almost the same as when tamarind gum (0.04%) was used in combination.
試験例２ イ．試験方法 食酢（酸度５％）43％、食塩３％、砂糖５％、半割りマ
スタード５％（乾燥品重量、湿潤時重量では約15％、ワ
キシ−コーンスターチ（生）2.5％、清水、タマリンド
ガムないし卵黄液から成る水相部120gと大豆サラダ油80
gとをガラスビンに順次収容して分離型のドレッシング
を製造した。この水相部配合に際してワキシ−コーンス
ターチと共に配合するタマリンドガムないし卵黄の割合
を第２表に示すように変えて10種類のドレッシングを製
造した。更に比較対照としてタマリンドガムも卵黄液も
添加しないものも１種類製造した。Test Example 2 a. Test method Vinegar (acidity 5%) 43%, salt 3%, sugar 5%, half mustard 5% (dry product weight, wet weight about 15%, waxy corn starch (raw) 2.5%, fresh water, tamarind gum Or 120 g of water phase consisting of egg yolk liquid and 80 soybean salad oil
and g were sequentially stored in a glass bottle to manufacture a separate type dressing. Ten kinds of dressings were produced by changing the proportion of tamarind gum or egg yolk mixed with waxy cornstarch in the water phase part as shown in Table 2. Further, as a comparative control, one type was produced without adding tamarind gum or egg yolk liquid.
以上合計11種類の各ドレッシングを振盪して試験例１と
同様にして一時乳化状態、界面のもやの発生状況および
容器壁へのマスタードの付着状況を観察した。The above 11 kinds of dressings were shaken in total, and the temporary emulsified state, the state of generation of haze at the interface and the state of adhesion of mustard to the container wall were observed in the same manner as in Test Example 1.
ロ．試験結果 結果は下記第２表に示すとおりであった。B. Test results The results are shown in Table 2 below.
即ち、表から、コーンスターチと併用するタマリンドガ
ムはその割合が0.01〜0.06％の場合において又コーンス
ターチと併用する卵黄（液）はその割合が0.02〜0.3％
の場合において各々振盪時に一時的な乳化の安定性が保
たれ、又振盪静置後の水相部と油相部の界面のもやの発
生も防止されることが理解される。That is, from the table, tamarind gum used in combination with cornstarch has a proportion of 0.01 to 0.06%, and egg yolk (liquid) used in combination with cornstarch has a proportion of 0.02 to 0.3%.
It is understood that in each case, the temporary stability of emulsification is maintained during shaking, and the occurrence of haze at the interface between the water phase portion and the oil phase portion after standing by shaking is prevented.
〔実施例〕 実施例１ 下記配合割合の水相部60部とその上に載置した油相部40
部とからなる分離型ドレッシング。 Example 1 Example 1 60 parts of an aqueous phase portion having the following mixing ratio and an oil phase portion 40 placed thereon
Separate dressing consisting of parts.
油相部 大豆サラダ油 100.0（％） 尚、水相部は、全原料を合せてから90℃で３分間加熱し
てワキシ−コーンスターチを糊化して用いた（実施例３
の場合も同じである）。 Oil phase part Soybean salad oil 100.0 (%) In addition, the water phase part was used after gelatinizing waxy corn starch by heating all the raw materials for 3 minutes at 90 ° C (Example 3).
The same is true for).
実施例２ 下記配合割合の水相部65部とその上に載置した油相部35
部とからなる分離型ドレッシング。Example 2 65 parts of the water phase part having the following composition ratio and the oil phase part 35 placed thereon
Separate dressing consisting of parts.
油相部 ヒマワリサラダ油 80（％）ゴマサラダ油 20 合 計 100（％） 実施例３ 下記配合割合の水相部62部とその上に載置した油相部38
部とからなる分離型ドレッシング。 Oil phase part Sunflower salad oil 80 (%) Sesame salad oil 20 total 100 (%) Example 3 62 parts water phase part of the following mixing ratio and oil phase part 38 placed thereon
Separate dressing consisting of parts.
油相部 コーンサラダ油 100.0（％） 上記実施例１〜３の分離型ドレッシングはいずれも振盪
時の一時乳化性がよく、しかも振盪静置後水相部と油相
部との界面にもやがみられなかった。 Oil phase part Corn salad oil 100.0 (%) All of the separation type dressings of the above Examples 1 to 3 have good temporary emulsifying property at the time of shaking, and moreover, after being left standing by shaking, the haze is observed at the interface between the water phase part and the oil phase part. I couldn't see it.
Claims (1)
の約10％以上のマスタード並びに約1.0〜4.0％のデンプ
ン及び約0.01〜0.06％のガム質類又は約0.02〜0.3％の
卵黄を含むことを特徴とする分離型ドレッシング。1. A water phase part and an oil phase part, wherein the water phase part comprises about 10% or more mustard and about 1.0 to 4.0% starch and about 0.01 to 0.06% gums or about 0.02 to. Separable dressing characterized by containing 0.3% egg yolk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62019035A JPH07100014B2 (en) | 1987-01-29 | 1987-01-29 | Separate dressing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62019035A JPH07100014B2 (en) | 1987-01-29 | 1987-01-29 | Separate dressing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63188362A JPS63188362A (en) | 1988-08-03 |
| JPH07100014B2 true JPH07100014B2 (en) | 1995-11-01 |
Family
ID=11988181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62019035A Expired - Fee Related JPH07100014B2 (en) | 1987-01-29 | 1987-01-29 | Separate dressing |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07100014B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02200162A (en) * | 1989-01-31 | 1990-08-08 | Q P Corp | Separation type liquid seasoning |
| JP5167205B2 (en) * | 2009-07-07 | 2013-03-21 | キユーピー株式会社 | Separate liquid seasoning in containers |
| JP5106520B2 (en) * | 2009-11-27 | 2012-12-26 | キユーピー株式会社 | Separate liquid seasoning in containers |
| JP6224741B2 (en) * | 2016-01-14 | 2017-11-01 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Topping seasoning containing spherical ingredients |
-
1987
- 1987-01-29 JP JP62019035A patent/JPH07100014B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63188362A (en) | 1988-08-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |