JPH02273156A - Formable dressing - Google Patents
Formable dressingInfo
- Publication number
- JPH02273156A JPH02273156A JP1092644A JP9264489A JPH02273156A JP H02273156 A JPH02273156 A JP H02273156A JP 1092644 A JP1092644 A JP 1092644A JP 9264489 A JP9264489 A JP 9264489A JP H02273156 A JPH02273156 A JP H02273156A
- Authority
- JP
- Japan
- Prior art keywords
- dressing
- foaming
- emulsifier
- container
- stock solution
- 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.)
- Pending
Links
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 18
- 235000012045 salad Nutrition 0.000 claims abstract description 18
- 238000005187 foaming Methods 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 239000003921 oil Substances 0.000 claims abstract description 12
- 239000011550 stock solution Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 229920001206 natural gum Polymers 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims 1
- 239000003925 fat Substances 0.000 abstract description 9
- 235000015071 dressings Nutrition 0.000 description 44
- 235000014113 dietary fatty acids Nutrition 0.000 description 10
- 239000000194 fatty acid Substances 0.000 description 10
- 229930195729 fatty acid Natural products 0.000 description 10
- -1 sucrose fatty acid Chemical class 0.000 description 10
- 229930006000 Sucrose Natural products 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 150000002148 esters Chemical class 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
- 230000000717 retained effect Effects 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Containers And Packaging Bodies Having A Special Means To Remove Contents (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、発泡性ドレッシングおよびその製造方法に関
する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an effervescent dressing and a method for producing the same.
従来サラダ等にかけて食用に供されるドレッシングとし
てドレッシング原液と食用油脂とからなるものは、高い
流動性を示し、サラダにかけた状態では形状を保持する
ことができない。食用油脂を混合しない、比較的流動性
の低いドレッシングもあるが、サラダのトッピングとし
て使用して装飾的効果を達成できるようなものではない
。Conventionally, dressings made of undiluted dressing and edible fats and oils, which are served on salads and the like, exhibit high fluidity and cannot maintain their shape when poured on salads. Some dressings have relatively low fluidity and do not contain edible fats, but they are not such that they can be used as a salad topping to achieve a decorative effect.
本発明は、サラダにかけた状態で、ある期間はその形状
を保持でき、したがってサラダのトッピングとして装飾
的にも使用でき、かつ従来のドレッシングとは異なる風
合の発泡性ムース状のサラダドレッシングを提供するこ
とを目的とする。The present invention provides an effervescent mousse-like salad dressing that can retain its shape for a certain period of time when applied to a salad, can therefore be used decoratively as a salad topping, and has a texture different from conventional dressings. The purpose is to
上記課題を解決するため、本発明は、ドレッシング液と
、乳化剤と、発泡用ガスとを含む発泡性ドレッシングを
提供するものである。ここで、通常は、ドレッシング液
はドレッシング原液と食用油脂とから構成すればよく、
乳化安定剤として天然ガムを添加してもよい。In order to solve the above problems, the present invention provides a foaming dressing containing a dressing liquid, an emulsifier, and a foaming gas. Here, normally, the dressing liquid may be composed of the dressing stock solution and edible oil and fat.
Natural gums may be added as emulsion stabilizers.
また、本発明は、手動操作可能なバルブを設けた容器に
、ドレッシング液と乳化剤とが発泡用ガスとともに充填
された発泡性ドレッシングを提供するものである。この
ドレッシングにおいて、ドレッシング液はドレッシング
原液と食用油脂とから構成し、容器に収められた状態で
はドレッシング原液と食用油脂とは分離状態にあるよう
にし、乳化剤はドレッシング原液と混合するか、もしく
はドレッシング原液及び食用油脂に混合して容器に充填
すればよい。The present invention also provides a foaming dressing in which a dressing liquid and an emulsifier are filled together with a foaming gas in a container equipped with a manually operable valve. In this dressing, the dressing liquid is composed of the dressing undiluted solution and the edible oil and fat, and the dressing undiluted solution and the edible oil and fat are kept separate when stored in a container, and the emulsifier is mixed with the dressing undiluted solution or is added to the dressing undiluted solution. It may be mixed with edible oil and fat and filled into a container.
さらに、本発明は、手動操作可能なバルブを設けた容器
に、ドレッシング原液と乳化剤との混合物、食用油脂、
発泡用ガスを充填することからなる発泡性ドレッシング
の製造方法を提供する。Furthermore, the present invention provides a container equipped with a manually operable valve containing a mixture of a dressing stock solution and an emulsifier, edible fats and oils,
A method for producing a foaming dressing is provided, which comprises filling a foaming gas.
本発明のドレッシングは、乳化剤を含み、かつ発泡性ガ
スを含んでいるので、使用するときには発泡状態となり
、ある程度の時間は形状を保持することができる。形状
保持の程度は乳化剤の添加量によって異なるが、形状安
定性を高めるために。Since the dressing of the present invention contains an emulsifier and a foaming gas, it becomes foamed when used and can maintain its shape for a certain period of time. The degree of shape retention varies depending on the amount of emulsifier added, but in order to increase shape stability.
は、乳化安定剤として若干量の天然ガムを添加すること
が好ましい。乳化剤として蔗糖脂肪酸およびグリセリン
脂肪酸エステルを併用すれば、形状保持効果は極めて高
くなる。It is preferable to add some amount of natural gum as an emulsion stabilizer. If sucrose fatty acid and glycerin fatty acid ester are used together as emulsifiers, the shape retention effect will be extremely high.
本発明のドレッシングを発泡用ガスとともにバルブを備
えた容器に充填することにより、該バルブの操作でドレ
ッシングを発泡状でサラダの上に押し出すことができ、
ドレッシングの形状保持特性のために押し出されたとき
の形状がある程度の時間保持される。したがって、本発
明のドレッシングをサラダのトッピングとして装飾的に
使用することが可能になる。By filling the dressing of the present invention together with foaming gas into a container equipped with a valve, the dressing can be pushed out in a foamed form onto the salad by operating the valve,
Due to the shape-retaining properties of the dressing, it retains its shape when extruded for a certain period of time. Therefore, it becomes possible to use the dressing of the invention decoratively as a salad topping.
以下、本発明の実施例を図について説明する。 Embodiments of the present invention will be described below with reference to the drawings.
第１図において、円筒状の容器ｌは端部に手動のバルブ
２を有する。この容器ｌ内には、ドレッシング原液と蔗
糖脂肪酸エステルおよび天然ガムとの混合物３と、食用
油脂、たとえば大豆サラダ油４、および発泡用ガスとし
て炭酸ガス５が充填される。好ましい例としては、ドレ
ッシング原液５４．６重量％、サラダ油４３．４重量％
、炭酸ガス１゜３重量％、蔗糖脂肪酸エステル０．６重
量％、天然ガム０．１重蛍％の混合比を推奨することが
できる。In FIG. 1, a cylindrical container l has a manual valve 2 at its end. This container 1 is filled with a mixture 3 of dressing stock solution, sucrose fatty acid ester, and natural gum, edible fats and oils such as soybean salad oil 4, and carbon dioxide gas 5 as a foaming gas. Preferred examples include dressing stock solution 54.6% by weight and salad oil 43.4% by weight.
A recommended mixing ratio is 1.3% by weight of carbon dioxide, 0.6% by weight of sucrose fatty acid ester, and 0.1% by weight of natural gum.
天然ガムとしては、グアーガム・キサンタンガムを使用
すればよい。Guar gum and xanthan gum may be used as natural gums.
このように容器ｌに充填したドレッシングは、容器１を
振ることによりよく混合させ、バルブを操作して第２図
に６で示すようにサラダ７上に球状に押し出す。ドレッ
シングは、形状保持性が良いので、押し出された球形状
がしばらくの間保持され、サラダ７の上のトッピングと
して装飾効果をもたらす。The dressing thus filled in the container 1 is mixed well by shaking the container 1, and is extruded into a spherical shape onto the salad 7 as shown at 6 in FIG. 2 by operating a valve. Since the dressing has good shape retention, the extruded spherical shape is retained for a while, and it provides a decorative effect as a topping on the salad 7.
以下に、本発明の具体例を示す。Specific examples of the present invention are shown below.
夾貴■ユ 下記の表１に示す混合比のドレッシングを作った。Kyo Taka Yu Dressings were made with the mixing ratios shown in Table 1 below.
Ｔｏｔａｌ。Total.
表
■
ｔ ｏ ｏ、 ｏ％
ここで、蔗糖脂肪酸エステル（三菱化成製、商標リョー
トーシュガーエステルＳ−１５７０ＨＬＢ１５）と増粘
剤は、ドレッシング原液に加え、加熱溶解した。粘度は
、上記のように蔗糖脂肪酸エステルと増粘剤を加えたド
レッシング原液とサラダ油を混合した状態で６０ｃｐと
なるように調整した。この蔗糖脂肪酸エステルと増粘剤
を加えたドレッシング原液とサラダ油を第１図に示す容
器に充填し、炭酸ガス１．３重量％加えて、容器内圧を
６．５ ｋｇ ／ ｃｔｉに調整した。このようにして
得られたドレッシングは、容器から発泡状態で押し出し
たとき、常温で約１分間、発泡状態を保持できることが
確認された。Table ■ to o, o% Here, sucrose fatty acid ester (manufactured by Mitsubishi Kasei, trademark Ryoto Sugar Ester S-1570HLB15) and a thickener were added to the dressing stock solution and dissolved by heating. The viscosity was adjusted to 60 cp when the salad oil was mixed with the dressing stock solution containing sucrose fatty acid ester and a thickener as described above. The dressing stock solution containing this sucrose fatty acid ester and a thickener and salad oil were filled into a container shown in FIG. 1, and 1.3% by weight of carbon dioxide gas was added to adjust the internal pressure of the container to 6.5 kg/cti. It was confirmed that the dressing thus obtained could maintain the foamed state for about 1 minute at room temperature when extruded from the container in the foamed state.
犬員■ユ 表２に示す混合比でドレッシングを作った。Inu member Yu Dressings were made using the mixing ratios shown in Table 2.
蔗糖脂肪酸エステル（リョートーシュガーエステルＳ−
１５７０ＨＬＢ１５）は実施例１と同様にしてドレッシ
ング原液に混合した。グリセリン脂肪酸エステル（カネ
ショク製、商標ハイ−グリセラ９２１ ＨＬ８４．５
）はサラダ油に添加しＴｏｔａｌ。Sucrose fatty acid ester (Ryoto sugar ester S-
1570HLB15) was mixed into the dressing stock solution in the same manner as in Example 1. Glycerin fatty acid ester (manufactured by Kaneshoku, trademark Hi-Glycera 921 HL84.5
) is added to salad oil for Total.
ｔｏｏ、ｏ％
て、加熱混合した。粘度は、混合状態で１０００ｃｐと
なるように調整した。実施例１と同様にこのドレッシン
グを第１図に示す容器に充填した。The mixture was heated and mixed at a temperature of 50%. The viscosity was adjusted to 1000 cp in the mixed state. This dressing was filled in the container shown in FIG. 1 in the same manner as in Example 1.
このドレッシングは、常温において約２０分間、形状を
保持できることが確認された。It was confirmed that this dressing could hold its shape for about 20 minutes at room temperature.
Ｋ鳳■ユ 表３に示す組成のドレッシングを作った。K Otori ■ Yu A dressing having the composition shown in Table 3 was prepared.
蔗糖脂肪酸エステルとしては、リョートーシュガーエス
テルＳ−１５７０ＨＬＢ ｌ ５を１．０重量％、Ｓ−
１７０ＨＬＢｌを０．５重量％使用し、前者はドレッシ
ング原液に、後者はサラダ油に添加してそれぞれ加熱溶
解した。粘度は混合状態で８００ｃｐとなるように調整
した。このようにして得られたドレッシングを第１図の
容器に充填して、前例と同様に押し出した。このドレッ
シングは常温において約１５分間、形状を保持できるこ
とが確認された。As the sucrose fatty acid ester, 1.0% by weight of Ryoto Sugar Ester S-1570HLB 15, S-
0.5% by weight of 170HLBl was used, and the former was added to the dressing stock solution and the latter was added to salad oil and dissolved by heating. The viscosity was adjusted to 800 cp in the mixed state. The dressing thus obtained was filled into the container shown in FIG. 1 and extruded as in the previous example. It was confirmed that this dressing could hold its shape for about 15 minutes at room temperature.
Ｔｏｔａｌ。Total.
表
１００．０％
〔効果〕
以上述べたように、本発明によれば、発泡性のムース状
ドレッシングを得ることができ、従来のドレッシングと
異なる風合いで形状保持特性を持ち、サラダのトッピン
グとして装飾的にも使用できるドレッシングが得られる
。Table 100.0% [Effect] As described above, according to the present invention, it is possible to obtain an effervescent mousse-like dressing, which has a texture different from conventional dressings and has shape-retaining properties, and can be used as a decorative topping for salads. A dressing that can also be used can be obtained.
第１図は手動操作バルブを有する容器に充填した本発明
のドレッシングの例を示す断面図、第２図は本発明のド
レッシングの使用状態を示す斜視図である。FIG. 1 is a sectional view showing an example of the dressing of the present invention filled in a container having a manually operated valve, and FIG. 2 is a perspective view showing the dressing of the present invention in use.
Claims (6)
む発泡性ドレッシング。(1) A foaming dressing containing a dressing liquid, an emulsifier, and a foaming gas.
ドレッシング液はドレッシング原液と食用油脂とからな
る発泡性ドレッシング。(2) The dressing according to claim 1, wherein the dressing liquid is an effervescent dressing comprising a dressing stock solution and an edible oil or fat.
て、乳化安定剤として天然ガムが添加されたドレッシン
グ。(3) The dressing according to claim 1 or 2, to which natural gum is added as an emulsion stabilizer.
ング液と乳化剤とが発泡用ガスとともに充填された発泡
性ドレッシング。(4) A foaming dressing in which a dressing liquid and an emulsifier are filled together with a foaming gas into a container equipped with a manually operable valve.
ドレッシング液はドレッシング原液と食用油脂とからな
り、前記容器に収められた状態では前記ドレッシング原
液と前記サラダ油とは分離状態にあり、前記乳化剤は前
記ドレッシング原液と混合されたドレッシング。(5) In the dressing according to claim 4, the dressing liquid consists of a dressing undiluted solution and an edible oil/fat, the dressing undiluted solution and the salad oil are in a separated state when stored in the container, and the emulsifier is Dressing mixed with dressing concentrate.
ング原液と乳化剤との混合物、食用油脂、発泡用ガスを
充填することからなる発泡性ドレッシングの製造方法。(6) A method for producing a foaming dressing, which comprises filling a mixture of a dressing stock solution and an emulsifier, an edible fat and oil, and a foaming gas into a container equipped with a manually operable valve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1092644A JPH02273156A (en) | 1989-04-12 | 1989-04-12 | Formable dressing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1092644A JPH02273156A (en) | 1989-04-12 | 1989-04-12 | Formable dressing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02273156A true JPH02273156A (en) | 1990-11-07 |
Family
ID=14060161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1092644A Pending JPH02273156A (en) | 1989-04-12 | 1989-04-12 | Formable dressing |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02273156A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04148662A (en) * | 1990-10-12 | 1992-05-21 | Nisshin Oil Mills Ltd:The | Dressing contained in aerosol vessel |
| JPH0690702A (en) * | 1992-09-16 | 1994-04-05 | Nisshin Oil Mills Ltd:The | Foamy seasoning, its production and apparatus for production the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5857219A (en) * | 1981-09-30 | 1983-04-05 | 株式会社東芝 | Method of detecting erroneous operation of relay and switch |
| JPH02150249A (en) * | 1988-11-30 | 1990-06-08 | Shiyouda Shoyu Kk | Foamy seasoning |
-
1989
- 1989-04-12 JP JP1092644A patent/JPH02273156A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5857219A (en) * | 1981-09-30 | 1983-04-05 | 株式会社東芝 | Method of detecting erroneous operation of relay and switch |
| JPH02150249A (en) * | 1988-11-30 | 1990-06-08 | Shiyouda Shoyu Kk | Foamy seasoning |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04148662A (en) * | 1990-10-12 | 1992-05-21 | Nisshin Oil Mills Ltd:The | Dressing contained in aerosol vessel |
| JPH0690702A (en) * | 1992-09-16 | 1994-04-05 | Nisshin Oil Mills Ltd:The | Foamy seasoning, its production and apparatus for production the same |
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