JP2011155922A - Process of making chip-type dressing - Google Patents
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- JP2011155922A JP2011155922A JP2010020982A JP2010020982A JP2011155922A JP 2011155922 A JP2011155922 A JP 2011155922A JP 2010020982 A JP2010020982 A JP 2010020982A JP 2010020982 A JP2010020982 A JP 2010020982A JP 2011155922 A JP2011155922 A JP 2011155922A
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本発明は、サラダ用のチップ状ドレッシングの製造方法に関する。 The present invention relates to a method for manufacturing a chip dressing for salad.
従来、野菜などを主体としたサラダには、いわゆる液状のドレッシング類をふりかけて食されているが、ドレッシングの保存性や簡便性を考慮し、また食シーンの多様化により、粉末状ドレッシングを振りかけて食される場合がでてきている。しかし、粉末状ドレッシングを野菜にふりかけて食す際、経時的に野菜がしんなりとしボリューム感がなくなり、更に離水（ドリップ）が発生し野菜の食感が悪くなるという問題点があった。 Traditionally, salads mainly made of vegetables have been eaten by sprinkling so-called liquid dressings, but in consideration of the preservability and convenience of dressing, the powdered dressing is sprinkled as the food scene diversifies. There are cases where people eat. However, when the powdered dressing is sprinkled on the vegetables, the vegetables become soft with time and loses a sense of volume, and further, water drip occurs and the texture of the vegetables deteriorates.
粉末又は顆粒状ドレッシングに関する従来技術としては、必須成分として食酢、油脂、スパイス類、食塩および調味料を含有してなる、顆粒状ドレッシング（特許文献１参照）、サラダ用食材にふりかけて用いる粉末調味料であって、少なくとも粉末状の食塩と、冷水膨潤型澱粉とを混合してなることを特徴とする粉末調味料（特許文献２参照）、パン粉と塩顆粒と香辛料とを配合してなる粉末調味料組成物において、上記香辛料として、嵩比容が１２０〜２０００ｍｌ／１００ｇであり、且つ８０重量％以上が４８メッシュオンであって、５重量％以下が５メッシュオンの粒度を有するように調整されたものを使用することを特徴とする粉末調味料組成物（特許文献３参照）などが開示されている。しかし、今までに開示された従来技術では一長一短があり、必ずしも満足できないのが現状である。 As a conventional technique related to powder or granular dressing, powdered seasoning used for sprinkling granular dressing (see Patent Document 1), salad ingredients, containing vinegar, fats and oils, spices, salt and seasonings as essential ingredients A powder seasoning (refer to Patent Document 2) characterized by mixing at least powdered salt and cold water swelling starch, powder comprising bread crumbs, salt granules and spices In the seasoning composition, the spice is adjusted such that the bulk specific volume is 120 to 2000 ml / 100 g, 80% by weight or more is 48 mesh on, and 5% by weight or less has a particle size of 5 mesh on. The powder seasoning composition (refer patent document 3) characterized by using what was used is disclosed. However, the conventional techniques disclosed so far have their merits and demerits and are not always satisfactory.
本発明の目的は、野菜を主体とするサラダにふりかけた際、サラダのボリューム感が減少することなく、且つ野菜からの離水（ドリップ）が発生しないチップ状ドレッシングの製造方法を提供することである。 The objective of this invention is providing the manufacturing method of the chip-shaped dressing which does not generate | occur | produce water separation (drip) from a vegetable, without reducing the volume feeling of a salad, when sprinkled on the vegetable salad. .
本発明者は、上記課題を解決する為に鋭意研究を重ねた結果、パン粉と粉末調味料との混合物を野菜を主体とするサラダに用いることにより、野菜からの離水を抑えられることを見出し、この知見に基づきさらに研究を重ね、本発明を完成するに至った。
すなわち、本発明は、生パン粉および／またはセミドライパン粉と粉末調味料とを混合する工程と、生パン粉および／またはセミドライパン粉と粉末調味料との混合物を乾燥する工程とを含むことを特徴とするチップ状ドレッシングの製造方法、からなっている。
As a result of repeated earnest studies to solve the above problems, the present inventor has found that water separation from vegetables can be suppressed by using a mixture of bread crumbs and powdered seasonings in a vegetable-based salad. Based on this knowledge, further research was conducted and the present invention was completed.
That is, the present invention includes a step of mixing raw bread crumbs and / or semi-dry bread crumbs and a powder seasoning, and a step of drying a mixture of raw bread crumbs and / or semi-dry bread crumbs and a powder seasoning. It consists of a manufacturing method for chip-shaped dressings.
本発明の製造方法によって得られたチップ状ドレッシングは、野菜を主体とするサラダにふりかけても、野菜がしんなりすることなくサラダのボリューム感を維持し、且つ野菜からの離水が発生しない。 Even if the chip dressing obtained by the production method of the present invention is sprinkled on a salad mainly composed of vegetables, the vegetables do not become soft and maintain the voluminous feel of the salad, and water separation from the vegetables does not occur.
本発明に用いられる生パン粉とは、小麦粉またはこれに穀粉類を加えたものを主原料とし、これにイーストを加えたものまたはこれらに食塩、野菜およびその加工品、砂糖類、食用油脂、乳製品などを加えたものを練りあわせ、発酵させたものを焙焼などの加熱をした後、粉砕したものである。本発明に用いられるセミドライパン粉とは、生パン粉を乾燥して得られる乾燥パン粉のうち、水分含量が１４％より大きものである。 The raw bread crumbs used in the present invention are mainly made from wheat flour or flour added thereto and yeast added thereto, or salt, vegetables and processed products thereof, sugars, edible oils and fats, milk The product is kneaded with the product and the fermented product is heated and roasted and then pulverized. The semi-dry bread crumbs used in the present invention are those having a water content of more than 14% among the dry bread crumbs obtained by drying raw bread crumbs.
上記した生パン粉およびセミドライパン粉の製造方法としては常法を用いて製造することができ、加熱方法は、焙焼式でも電極式でもいずれでも可能である。パン粉の各工程、例えば混練、発酵、焙焼、電極加熱、乾燥、粉砕および篩などで使用する機械は従来のパン粉の製造で使用されているものを用いることができる。 The above-mentioned raw bread crumbs and semi-dry bread crumbs can be produced using conventional methods, and the heating method can be either a roasting type or an electrode type. The machine used for each process of bread crumbs, for example, kneading, fermentation, roasting, electrode heating, drying, pulverization and sieving, can be the same as that used in the production of conventional bread crumbs.
生パン粉およびセミドライパン粉の水分含量は約１４％より大きければ特に制限はなく、通常は１４％より大きく約４５％以下、好ましくは約１８〜４０％である。水分の測定方法は、パン粉の日本農林規格、第４条に記載の方法が採用され下記式により求められる。
水分（％）＝{（乾燥前の試料および秤量缶の質量−乾燥後の試料および秤量缶の質量）／（乾燥前の試料および秤量缶の重量−秤量缶の質量）}×１００
The moisture content of raw bread crumbs and semi-dry bread crumbs is not particularly limited as long as it is greater than about 14%, and is usually greater than 14% and not more than about 45%, preferably about 18 to 40%. The method for measuring moisture is determined by the following formula using the method described in Article 4 of Japanese Agricultural Standards for bread crumbs.
Moisture (%) = {(mass of sample and weighing can before drying−mass of sample and weighing can after drying) / (weight of sample and weighing can before drying−mass of weighing can)} × 100
生パン粉およびセミドライパン粉の形状に特に制限はないが、好ましくは目開き５〜２０ｍｍのスクリーンを通過したものであり、更に好ましくは目開き６〜８ｍｍのスクリーンを通過したものである。 Although there is no restriction | limiting in particular in the shape of raw bread crumbs and semi-dry bread crumbs, Preferably it passes through the screen of 5-20 mm of opening, More preferably, it has passed through the screen of 6-8 mm of opening.
本発明で用いられる粉末調味料としては、ドレッシングの風味を付与する粉末状態の調味料であれば特に制限はなく、例えば、食塩、砂糖、粉末酢、香辛料、粉末しょうゆ、粉末畜肉エキス、粉末野菜エキス、粉末状乳化油脂、旨味調味料、酸味料、デキストリン、粉末香料、粉末色素などが挙げられる。 The powdered seasoning used in the present invention is not particularly limited as long as it is a powdered seasoning that imparts a dressing flavor. For example, salt, sugar, powdered vinegar, spices, powdered soy sauce, powdered meat extract, powdered vegetable Extracts, powdered emulsified oils and fats, umami seasonings, acidulants, dextrins, powder flavors, powder pigments and the like can be mentioned.
粉末調味料の形状に特に制限はないが、好ましくは日本工業規格Ｚ−８８０１−１の網ふるい(以下「ＪＩＳ標準ふるい」と称す)で篩い、ふるい番号１２（目開き１．４ｍｍ）通過、ふるい番号２００（目開き７５μｍ）不通過のものである。更に好ましくは、ふるい番号１６（目開き１．０ｍｍ）通過、ふるい番号８０（目開き１８０μｍ）不通過のものである。形状が上記範囲内であると、生パン粉および／またはセミドライパン粉に粉末調味料が付着して脱落することがないため好ましい。 Although there is no restriction | limiting in particular in the shape of a powder seasoning, Preferably it sifts with the net sieve (henceforth "JIS standard sieve") of Japanese Industrial Standard Z-8801-1, and passes the sieve number 12 (aperture 1.4mm), The sieve number 200 (aperture 75 μm) does not pass. More preferably, the sieve number 16 (aperture 1.0 mm) passes and the sieve number 80 (aperture 180 μm) does not pass. It is preferable for the shape to be within the above-mentioned range since the powder seasoning will not adhere to and fall off from raw bread crumbs and / or semi-dry bread crumbs.
粉末調味料には、本発明の目的を阻害しない範囲で他の任意の成分が含まれても良く、例えば、液体香料、液体色素、油脂、乳化剤などを配合することができる。 The powder seasoning may contain other optional components as long as the object of the present invention is not impaired. For example, liquid flavors, liquid pigments, fats and oils, and emulsifiers can be blended.
本発明の生パン粉および／またはセミドライパン粉１００質量部に対する粉末調味料の添加量は、約５〜１００質量部、好ましくは約６０〜１００質量部である。生パン粉および／またはセミドライパン粉１００質量部に対して粉末調味料１００質量部以下であると混合工程および乾燥工程でのべたつきが発生しにくく、又乾燥しやすいため好ましい。 The addition amount of the powder seasoning with respect to 100 mass parts of the raw bread crumbs and / or semi-dry bread crumbs of the present invention is about 5-100 mass parts, preferably about 60-100 mass parts. It is preferable that the amount of the powder seasoning is 100 parts by mass or less with respect to 100 parts by mass of raw bread crumbs and / or semi-dry bread crumbs because stickiness hardly occurs in the mixing step and the drying step, and drying is easy.
本発明のチップ状ドレッシングの製造方法は、生パン粉および／またはセミドライパン粉と粉末調味料とを混合する工程と、生パン粉および／またはセミドライパン粉と粉末調味料との混合物を乾燥する工程とを含む製造方法からなる。 The method for producing a chip dressing according to the present invention includes a step of mixing raw bread crumbs and / or semi-dry bread crumbs and a powder seasoning, and a step of drying a mixture of raw bread crumbs and / or semi-dry bread crumbs and a powder seasoning. It consists of a manufacturing method.
生パン粉および／またはセミドライパン粉と粉末調味料とを混合する工程では、各種粉末調味料を生パン粉および／またはセミドライパン粉と混合してもよく、あらかじめ各種粉末調味料を混合して粉末調味料混合物を作製した後、生パン粉および／またはセミドライパン粉と混合してもよい。
生パン粉および／またはセミドライパン粉と粉末調味料との混合は公知の粉体混合方法で混合することができ、例えばリボンブレンダー、ナウターミキサー、コニカルブレンダー、気流式混合機などを用いることができる。
In the step of mixing raw bread crumbs and / or semi-dry bread crumbs and powder seasoning, various powder seasonings may be mixed with raw bread crumbs and / or semi-dry bread crumbs, and various powder seasonings are mixed in advance to prepare a powder seasoning mixture. May be mixed with raw bread crumbs and / or semi-dry bread crumbs.
The raw bread crumbs and / or semi-dry bread crumbs and the powder seasoning can be mixed by a known powder mixing method. For example, a ribbon blender, a nauter mixer, a conical blender, an airflow mixer, or the like can be used.
生パン粉および／またはセミドライパン粉と粉末調味料との混合物を乾燥する工程では、公知の乾燥方法で乾燥することができ、例えば、熱風乾燥、真空乾燥、真空凍結乾燥などの方法を用いることができるが、コストの観点から熱風乾燥が好ましい。熱風乾燥では、棚式乾燥機、流動層乾燥機などを用いることが好ましい。乾燥工程後のチップ状ドレッシングの水分は、約１０％以下であることが長期間の保管を行う為に好ましい。 In the step of drying a mixture of raw bread crumbs and / or semi-dry bread crumbs and a powder seasoning, the bread can be dried by a known drying method, for example, hot air drying, vacuum drying, vacuum freeze drying, or the like can be used. However, hot air drying is preferable from the viewpoint of cost. In hot air drying, it is preferable to use a shelf dryer, a fluidized bed dryer or the like. The moisture content of the chip dressing after the drying step is preferably about 10% or less for long-term storage.
上記生パン粉および／またはセミドライパン粉と粉末調味料との混合物を乾燥する工程で得られたチップ状ドレッシングは、所望により破砕、篩い分けなどの工程をとることができる。得られたチップ状ドレッシングの形状は、好ましくは長径が約１．０〜１５ｍｍであり、さらに好ましくは約１．４〜１０ｍｍである。 The chip dressing obtained in the step of drying the raw bread crumbs and / or semi-dry bread crumbs and the powder seasoning can be subjected to steps such as crushing and sieving as desired. The shape of the obtained chip-shaped dressing preferably has a major axis of about 1.0 to 15 mm, more preferably about 1.4 to 10 mm.
斯くして得られたチップ状ドレッシングは、そのままの状態で野菜にふりかけて用いられる。 The chip-shaped dressing thus obtained is used as it is by sprinkling vegetables.
以下に本発明を実施例で説明するが、これは本発明を単に説明するだけのものであって、本発明を限定するものではない。 The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.
［粉末調味料の作製］
（１）原材料
食塩（商品名：食塩；ナイカイ塩業社製）
グルタミン酸ソーダ（商品名：グルタミン酸ソーダＳ（Ｖ）；キリン協和フーズ社製）
砂糖（商品名：グラニュー糖ＧＨＣ１；三井製糖社製）
デキストリン（商品名：サンデック＃７０；三和澱粉工業社製）
粉末油脂（商品名：スプレーファットＭＰ−１；理研ビタミン社製）
粉末しょうゆ（商品名：粉末醤油ＫＲ−６０；理研ビタミン社製）
鰹節エキスパウダー（商品名：鰹節エキスパウダー５００１；理研ビタミン社製）
粉末酢（商品名：粉末酢 業務用；タマノイ酢社製）
酵母エキスパウダー（商品名：ミーストパウダーＢ−６５２１；アサヒフードアンドヘルスケア社製）
青じそフレーク（商品名：乾燥青紫蘇１６P；焼津水産工業社製）
香辛料（商品名：パプリカ末；カネカサンスパイス社製）
香料（商品名：シソパウダーＳＺ−０３５５３；曽田香料社製）
酸味料（商品名：ＤＬ−リンゴ酸；磐田化学工業社製）
[Preparation of powder seasoning]
(1) Raw material salt (trade name: salt; manufactured by Naikai salt industry)
Sodium glutamate (trade name: sodium glutamate S (V); manufactured by Kirin Kyowa Foods)
Sugar (trade name: Granulated sugar GHC1, manufactured by Mitsui Sugar Co., Ltd.)
Dextrin (trade name: Sandeck # 70; manufactured by Sanwa Starch Kogyo Co., Ltd.)
Powdered oil (trade name: Spray Fat MP-1; manufactured by Riken Vitamin Co., Ltd.)
Powdered soy sauce (trade name: powdered soy sauce KR-60; manufactured by Riken Vitamin Co., Ltd.)
Bonito extract powder (Brand name: Bonito extract powder 5001; manufactured by Riken Vitamin Co., Ltd.)
Powdered vinegar (trade name: powdered vinegar for business use; manufactured by Tamanoi Vinegar)
Yeast extract powder (trade name: Mist powder B-6521; manufactured by Asahi Food and Healthcare)
Aojiso flakes (trade name: dried blue purple 16P; manufactured by Yaizu Suisan Kogyo)
Spice (Product name: Paprika powder; Kaneka Sun Spice)
Fragrance (trade name: perilla powder SZ-03553; manufactured by Iwata Fragrance Co.)
Acidulant (trade name: DL-malic acid; manufactured by Iwata Chemical Industry Co., Ltd.)
（２）粉末調味料の配合
上記原材料を用いて作製した粉末調味料の配合組成を表1に示した。
(2) Blending of powder seasoning Table 1 shows the blending composition of the powder seasoning prepared using the above raw materials.
（３）粉末調味料の作製
表1に示した配合に基づいて、各原材料を混合し粉末調味料を下記方法で作製した。尚、粉末調味料の１回の作製量は表１の配合の５倍量（５００ｇ）である。
各原材料をビニール袋に入れ２分間混合した後にＪＩＳ標準ふるいで篩い、ふるい番号１６（目開き１．０ｍｍ）通過、ふるい番号８０（目開き１８０μｍ）不通過物を粉末調味料とした。得られた粉末調味料水分％、塩分％を測定したところ、水分は４％、塩分は１６．５％であった。
(3) Preparation of powder seasoning Based on the formulation shown in Table 1, raw materials were mixed to prepare a powder seasoning by the following method. In addition, the preparation amount of the powder seasoning once is 5 times (500 g) of the composition shown in Table 1.
Each raw material was placed in a plastic bag and mixed for 2 minutes, followed by sieving with a JIS standard sieve, passing through sieve number 16 (opening 1.0 mm), and passing through sieve number 80 (opening 180 μm) as a powder seasoning. When the obtained powder seasoning moisture% and salt% were measured, the moisture was 4% and the salt was 16.5%.
［チップ状ドレッシングの作製］
（１）原材料
生パン粉Ａ（商品名：白生パン粉Y−Ｎｏ８；武蔵野フーズ社製 水分：４０％、目開き８ｍｍパス品）
生パン粉Ｂ（商品名：白生パン粉Y−Ｎｏ６；武蔵野フーズ社製 水分：４０％、目開き６ｍｍパス品）
セミドライパン粉Ａ（商品名：白セミ生パン粉Y−Ｎｏ８；武蔵野フーズ社製 水分：３０％、目開き８ｍｍパス品）
セミドライパン粉Ｂ（商品名：白セミドライパン粉Y−Ｎｏ８；武蔵野フーズ社製 水分：１８％、目開き８ｍｍパス品）
ドライパン粉（商品名：白ドライパン粉Y−L；武蔵野フーズ社製 水分：１０％、目開き８ｍｍパス品）
粉末調味料
[Production of chip dressing]
(1) Raw material raw bread crumb A (trade name: white bread crumb Y-No8; manufactured by Musashino Foods Co., Ltd., moisture: 40%, open 8 mm pass product)
Raw bread crumb B (trade name: white bread crumb Y-No6; manufactured by Musashino Foods Co., Ltd., moisture: 40%, opening 6 mm pass product)
Semi-dry bread crumb A (trade name: white semi-crumb bread crumb Y-No8; manufactured by Musashino Foods Co., Ltd., moisture: 30%, open 8 mm pass product)
Semi-dry bread crumb B (trade name: white semi-dry bread crumb Y-No8; manufactured by Musashino Foods Co., Ltd., moisture: 18%, opening 8 mm pass product)
Dry bread crumbs (trade name: white dry bread crumb Y-L; manufactured by Musashino Foods Co., Ltd., moisture: 10%, open 8mm pass product)
Powder seasoning
（２）チップ状ドレッシングの配合
粉末調味料とパン粉の配合組成を表２に示した。
(2) The compounding composition of the compounding powder seasoning and bread crumbs of the chip dressing is shown in Table 2.
（３）チップ状ドレッシングの作製
［実施例1〜５、比較例１］
表２に示した配合に基づいて下記方法にてチップ状ドレッシングを作製した。尚、チップ状ドレッシングの１回の作製量は、表２の配合の２倍の質量（ｇ）である。
各種パン粉と粉末調味料とをビニール袋に入れ、２分間混合した。その後、ステンレス製トレーに移し、送風低温乾燥機（型式：DK−６３；ヤマト科学社製）で庫内設定温度８０℃で３０分間乾燥した。次いでＪＩＳ標準ふるいで篩い、ふるい番号３（目開き６．７ｍｍ）通過、ふるい番号１２（目開き１．４ｍｍ）不通過物をチップ状ドレッシング（実施例品１〜５、比較例品１）とした。チップ状ドレッシング（実施例品１〜５、比較例品１）の長径をスケールを用いて目視で確認したところ、約１．４〜６．７ｍｍであった。
(3) Preparation of chip dressing [Examples 1 to 5, Comparative Example 1]
Based on the formulation shown in Table 2, a chip dressing was prepared by the following method. In addition, the production amount of the chip-shaped dressing at one time is twice the mass (g) of the formulation shown in Table 2.
Various bread crumbs and powder seasonings were placed in a plastic bag and mixed for 2 minutes. Then, it moved to the tray made from stainless steel, and dried for 30 minutes with the preset temperature of 80 degreeC in ventilation with the ventilation low temperature dryer (model: DK-63; made by Yamato Scientific). Next, sieving with JIS standard sieve, passing through sieve number 3 (aperture 6.7 mm), passing through sieve number 12 (aperture 1.4 mm) and chip-like dressing (Example products 1 to 5, Comparative product 1) did. It was about 1.4-6.7 mm when the major axis of the chip-shaped dressing (Example goods 1-5, comparative example goods 1) was confirmed visually using the scale.
［実施例６］
生パン粉Ａ（１００ｇ）と粉末調味料（６０ｇ）とをビニール袋に入れ、２分間混合した。その後、ステンレス製トレーに移し、送風低温乾燥機（型式：DK−６３；ヤマト科学社製）で庫内設定温度８０℃で３０分間乾燥した。次いで目開き１５ｍｍのふるいで篩い通過したものを、さらにＪＩＳ標準ふるいで篩い、ふるい番号３（目開き６．７ｍｍ）不通過物をチップ状ドレッシング（実施例品６）とした。チップ状ドレッシング（実施例品６）の長径をスケールを用いて目視で確認したところ、約６．７〜１５ｍｍであった。
[Example 6]
Raw bread crumb A (100 g) and powdered seasoning (60 g) were placed in a plastic bag and mixed for 2 minutes. Then, it moved to the tray made from stainless steel, and dried for 30 minutes with the preset temperature of 80 degreeC in ventilation with the ventilation low temperature dryer (model: DK-63; made by Yamato Scientific). Next, what passed through a sieve having a mesh opening of 15 mm was further sieved with a JIS standard sieve, and the sieve number 3 (mesh opening of 6.7 mm) impassable was used as a chip dressing (Example Product 6). When the major axis of the chip dressing (Example Product 6) was visually confirmed using a scale, it was about 6.7 to 15 mm.
［実施例７］
生パン粉Ａ（１００ｇ）と粉末調味料（６０ｇ）とをビニール袋に入れ、２分間混合した。その後、ステンレス製トレーに移し、送風低温乾燥機（型式：DK−６３；ヤマト科学社製）で庫内設定温度８０℃で３０分間乾燥した。次いで乳鉢で軽く粉砕した後、ＪＩＳ標準ふるいで篩い、ふるい番号１２（目開き１．４ｍｍ）通過、ふるい番号１６（目開き１．０ｍｍ）不通過物をチップ状ドレッシング（実施例品７）とした。チップ状ドレッシング（実施例品７）の長径をスケールを用いて目視で確認したところ、約１．０〜１．４ｍｍであった。
得られた実施例品１〜７、比較例１の水分含量、長径の大きさ、塩分％を表３にまとめて示す。
[Example 7]
Raw bread crumb A (100 g) and powdered seasoning (60 g) were placed in a plastic bag and mixed for 2 minutes. Then, it moved to the tray made from stainless steel, and dried for 30 minutes with the preset temperature of 80 degreeC in ventilation with the ventilation low temperature dryer (model: DK-63; made by Yamato Scientific). Next, after lightly pulverizing in a mortar, sieve with a JIS standard sieve, pass through sieve number 12 (aperture 1.4 mm), and pass through sieve number 16 (aperture 1.0 mm) as a chip dressing (Example product 7). did. When the major axis of the chip dressing (Example Product 7) was visually confirmed using a scale, it was about 1.0 to 1.4 mm.
Table 3 summarizes the water content, the length of the major axis, and the salinity% of the obtained Examples 1 to 7 and Comparative Example 1.
［チップ状ドレッシングの評価］
（１）サラダのボリューム感の評価方法
約５×５ｃｍの大きさにカットしたレタス１００ｇをステンレス製ボール（口径２０ｃｍ）に入れ、チップ状ドレッシング（実施例品１〜７、比較例品１）１０ｇ、粉末調味料４．９ｇをレタスにふりかけてサラダ(試験区１〜９)を作製した。その後、サラダを常温にて保管して２時間後、４時間後にサラダの状態を目視にて下記表４の評価基準に従い評価した。評価は１０名のパネラーでおこない、結果はそれぞれ１０名の評価点の平均値として求め、下記基準にて記号化した。結果とサラダに用いたチップ状ドレッシングおよび粉末調味料の種類と添加量を表５にまとめて示す。
記号化
◎： 平均値２．５以上
○： 平均値１．５以上２．５未満
△： 平均値０．５以上１．５未満
×： 平均値０．５未満
[Evaluation of chip dressing]
(1) Evaluation method of salad voluminous feeling 100 g of lettuce cut to a size of about 5 × 5 cm is put in a stainless steel ball (caliber 20 cm) and 10 g of chip dressings (Example products 1 to 7, Comparative product 1) Then, 4.9 g of the powder seasoning was sprinkled on the lettuce to prepare salad (test sections 1 to 9). Thereafter, the salad was stored at room temperature, and after 2 hours and 4 hours, the state of the salad was visually evaluated according to the evaluation criteria shown in Table 4 below. The evaluation was performed by 10 panelists, and the results were obtained as average values of 10 evaluation points, respectively, and symbolized according to the following criteria. Table 5 summarizes the results and the types and amounts of chip dressings and powder seasonings used in the salad.
Symbolization ◎: Average value 2.5 or more ○: Average value 1.5 or more and less than 2.5
（２）レタスからの離水量の評価方法
上記サラダのボリューム感の評価方法と同様の方法でサラダ（試験区１０〜１８）を作製し、サラダを常温にて保管して２時間後および４時間後にボールの底に溜まった水（ドリップ）の質量を量った。結果を表５にまとめて示す。
(2) Method for evaluating the amount of water separation from lettuce Salads (test sections 10 to 18) were prepared in the same manner as the method for evaluating the voluminous feel of the salad, and stored at room temperature for 2 hours and 4 hours. Later, the mass of water (drip) collected at the bottom of the ball was measured. The results are summarized in Table 5.
結果より、実施例品である生パン粉又はセミドライパン粉と粉末調味料を用いたチップ状ドレッシングを用いたサラダ（試験区１〜７、１０〜１６）は、サラダのボリューム感の評価はよく、ドリップも発生しなかった。一方、比較例品であるドライパン粉と粉末調味料を用いたチップ状ドレッシングを用いたサラダ（試験区８、１７）は、ドリップの発生はないがサラダのボリューム感が良くない評価であった。 From the results, salads using test dressing using raw bread crumbs or semi-dry bread crumbs and powder seasonings (test sections 1 to 7 and 10 to 16), which are examples products, have a good evaluation of the voluminous feel of the salad. Neither occurred. On the other hand, the salads using the chip-like dressing using the dry bread flour and the powder seasoning, which are comparative products (Test Groups 8 and 17), were evaluated as having no drip but having a good salad volume.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2013106612A (en) * | 2011-10-25 | 2013-06-06 | Q P Corp | Emulsion condiment |
| JP2015104367A (en) * | 2013-11-29 | 2015-06-08 | キユーピー株式会社 | Dehydrated seasoning |
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| JPS5779860A (en) * | 1980-11-07 | 1982-05-19 | Shogo Yamada | Seasoning composition |
| JPS61185161A (en) * | 1985-02-12 | 1986-08-18 | Q P Corp | Production of salad |
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| JP2013106612A (en) * | 2011-10-25 | 2013-06-06 | Q P Corp | Emulsion condiment |
| JP5414908B2 (en) * | 2011-10-25 | 2014-02-12 | キユーピー株式会社 | Emulsified seasoning |
| JP2015104367A (en) * | 2013-11-29 | 2015-06-08 | キユーピー株式会社 | Dehydrated seasoning |
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