JPS59140858A

JPS59140858A - Preparation of dressing containing vegetables

Info

Publication number: JPS59140858A
Application number: JP58012008A
Authority: JP
Inventors: Akio Fukawa; 府川　昭男; Toshihiro Hayashi; 敏弘林
Original assignee: Asahi Denka Kogyo KK
Current assignee: Adeka Corp
Priority date: 1983-01-27
Filing date: 1983-01-27
Publication date: 1984-08-13
Also published as: JPH0449392B2

Abstract

PURPOSE:Under reduced pressure, water or an aqueous seasoning solution is added to dried vegetables and the swollen vegetables are mixed with a dressing to make a dressing containing vegetables of stablized quality, simply in a short time. CONSTITUTION:Under reduced pressure, dried vegetables, preferably dried onion is combined with water or a seasoning solution and the swollen vegetables are mixed with dressing consisting of food oil, vineger and other spices to give the objective dressing containing vegetables.

Description

【発明の詳細な説明】本発明は、野菜人ドレッシングの製造方法、詳しくは、
タルタルソース、サウザンドアイランドドレソシング等
の、酢漬玉ネギ、酢漬きゅうり、パセリ等を含む野菜人
ドレッシングの製造方法に関するもめである。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing vegetable dressing, specifically,
This is a dispute regarding the method of manufacturing vegetable dressings such as tartar sauce and Thousand Island dressings, which contain pickled onions, pickled cucumbers, parsley, etc.

本発明においてドレッシング類とは、食用油脂及び食酢
に、かんきつ類の果汁、卵成分、食塩、糖類、香辛料、
化学調味料、乳化剤、乳化安定剤等を加えて調製し、水
中油型に乳化した半固体状又は流動状のものをきすもの
である。In the present invention, dressings include edible oil and fat, vinegar, citrus juice, egg ingredients, salt, sugar, spices,
It is prepared by adding chemical seasonings, emulsifiers, emulsion stabilizers, etc., and is emulsified into an oil-in-water type in a semi-solid or fluid state.

□従来、タルタルシース、サウザンドアイランド十レッ
シング等の野菜人ドレッシングは、酢漬きゅうり、玉ネ
ギ、ピメント、パセリ等のミジン切りを÷ヨネーズに代
表されるドレッシング類に加えて混合しｔ造られるもの
であったが、野菜のうち特に玉ネギ、ピメント、パセリ
等は、生のままミシン切りしたものを食塩でもんだり食
酢に漬ける等の処理を行ってから使用しなければならず
、取扱上非掌に面倒なものであった。□ Traditionally, vegetable dressings such as Tartar Sheath and Thousand Island Ju Lessing are made by mixing pickled cucumbers, onions, pimento, parsley, etc., divided by dipping into dressings such as Yonnaise. However, vegetables, especially onions, pimentos, and parsley, must be machine-cut raw and then treated with salt or pickled in vinegar before being used, making them difficult to handle. It was very troublesome.

□そこで、□最近では、あらかじめミシン切りした乾燥
野菜を水ミ食ｆｆ１ｌもしくは呈味液を含んだ食酢に浸
漬じ十分膨潤させたのち、それをドレッシング類と合わ
せる方法がとられている。□Therefore, □Recently, a method has been adopted in which dried vegetables that have been cut in advance by a machine are immersed in vinegar containing water or flavoring liquid to swell them sufficiently, and then combined with dressings.

しかしながら、乾燥野菜の通常あ浸漬法による膨潤には
、乾燥蝉菜が吸収できる浸漬液量の数倍の量の浸漬液を
川Ｇζでも乾燥野菜が十分膨潤するまでには一夜ないし
一昼夜という長い時間を要し、また膨潤させた後も、乾
燥野菜が吸収し切れなかった不要の浸漬液を何らかの方
法で除去しなければならず、この不要の浸漬液の除去は
非常に手間を要するばかりでなく、正確に行わない場合
は出来上がり製品の野菜式ドレッシングの粘性、風味等
の品質に多大の悪影響を与えるものであるという不都合
があった。また、長時間にわたる浸漬は野菜の変色、細
菌による汚染等の問題も惹起するものであった。However, when dry vegetables are swollen by the normal soaking method, even if the amount of soaking liquid is several times the amount that the dried cicadas can absorb, it takes a long time (overnight or one day and night) for the dried vegetables to swell sufficiently. Moreover, even after swelling, the unnecessary soaking liquid that has not been fully absorbed by the dried vegetables must be removed by some method, and the removal of this unnecessary soaking liquid is not only very labor-intensive but also However, if this method is not carried out correctly, there is a problem in that the quality of the finished vegetable dressing, such as its viscosity and flavor, will be adversely affected. In addition, long-term soaking causes problems such as discoloration of vegetables and bacterial contamination.

本発明者らは、これらの問題を解決すべく鋭意検討した
結果、乾燥野菜が吸収できる水もしくは呈味性水性液の
量もしくはその量とほぼ等しい量の水もしくは呈味性水
性液を用いて減圧下において乾燥野菜の膨潤を行うこと
により、簡便かつ短時間に膨潤が完了し、し、かも不要
の水もしくは水性液を除去することなしにドレッシング
類と合わせ混合することによって野菜式ドレッシングが
簡便かつ安定した品質で製造し得ることを見出し、本発
明に到達した。As a result of intensive studies to solve these problems, the present inventors found that the amount of water or flavorful aqueous liquid that can be absorbed by dried vegetables, or the amount of water or flavorful aqueous liquid that is approximately equal to that amount, can be absorbed by dried vegetables. By swelling dried vegetables under reduced pressure, the swelling can be completed easily and in a short time, and vegetable dressings can be easily made by mixing with dressings without removing unnecessary water or aqueous liquids. They have discovered that it can be produced with stable quality and have arrived at the present invention.

即ち、本発明の野菜式ドレッシングの製造方法は、減圧
下において、乾燥野菜に水もしくは呈味性原料材を含有
する水性液を加え該乾燥野菜を膨潤させ、しかる後に、
ドレッシング類と合わせ混合することを特徴とするもの
である。That is, the method for producing a vegetable dressing of the present invention involves adding water or an aqueous liquid containing flavorful raw materials to dried vegetables under reduced pressure to swell the dried vegetables, and then:
It is characterized by being mixed with dressings.

本発明に使用される乾燥野菜とは、玉ネギ、ピメント、
パセリ等の野菜を目的に応じて切り刻むか切り刻まずに
加熱乾燥法等を用い、少なくとも保存性が確保される程
度までの水分にまで乾燥させたものもしくはそれを更に
細かく砕いたものである。この乾燥野菜の水分含有率は
品目によって異なるがおおむね５％以下である。Dried vegetables used in the present invention include onions, pimento,
Vegetables such as parsley are either chopped or uncut, depending on the purpose, and dried using a heat drying method, etc., to at least a level of moisture that ensures shelf life, or they are further crushed. The moisture content of these dried vegetables varies depending on the item, but is generally 5% or less.

また、本発明に使用される呈味性原材料を含有する水性
液とは、水及び食酢に食塩、糖類、化学調味料、スパイ
ス、香料、酸味料等を任意に配合したもので、通常ドレ
ッシング類の水性相として用いられるものが例として挙
げられる。In addition, the aqueous liquid containing taste-producing raw materials used in the present invention is a mixture of water and vinegar with salt, sugars, chemical seasonings, spices, flavors, acidulants, etc., and is usually used in dressings. Examples include those used as the aqueous phase of

また、本発明において、水もしくは呈味性原材料を含有
する水性液の乾燥野菜に対する添加比率は、乾燥野菜の
膨潤に必要な量以上が目安であり、特に限定されないが
、通常は、乾燥野菜１重量部に対し、水もしくは水性液
２〜１０重量部を用いるのがよい。In addition, in the present invention, the addition ratio of water or an aqueous liquid containing flavoring raw materials to the dried vegetables is generally at least the amount necessary for swelling the dried vegetables, and is not particularly limited. It is preferable to use 2 to 10 parts by weight of water or an aqueous liquid.

また、本発明における減圧とは、乾燥野菜に含有される
空気を膨潤に対する防害作用を起こさせない程度に除去
すればよく、この減圧処理の圧力は、３００トル以下、
好ましくは１５０トル以下の範囲で行うのがよく、３０
０トル以上の圧力では膨潤が速やかに完了せず本発明の
目的を達成できない。また減圧処理に要する時間は１０
〜３０分でよく、通常の浸漬法に要する時間の一夜ない
し一昼夜に比べるとはるかに短時間で膨潤が完了する。In addition, depressurization in the present invention is sufficient to remove the air contained in dried vegetables to an extent that does not cause a harmful effect against swelling, and the pressure of this depressurization treatment is 300 torr or less,
Preferably, it is carried out in a range of 150 torr or less, and 30 torr or less.
If the pressure is higher than 0 torr, the swelling will not be completed quickly and the object of the present invention cannot be achieved. Also, the time required for depressurization treatment is 10
The swelling can be completed within 30 minutes, which is much shorter than the overnight or day-long time required for normal immersion methods.

また、水もしくは呈味性原材料を含有する水性液は、乾
燥野菜を脱気した後に減圧下に加える方が好ましく、乾
燥野菜と水もしくは呈味性原材料を含有する水性液を合
わせた後減圧する場合は、膨潤にやや時間を要す、るよ
うになる。In addition, it is preferable to add water or an aqueous liquid containing flavorful raw materials under reduced pressure after deaerating the dried vegetables, and reduce the pressure after combining the dried vegetables and water or the aqueous liquid containing flavorful raw materials. In this case, it will take some time for swelling to occur.

本発明の方法によれば、従来乾燥野菜の膨潤に多大の手
間と時間を要するばかりでなく、品質の面に郵ばら、つ
きが起こりやすかった野菜式ドレッシングの製造が、簡
便かつ短時間に安定した品質で製造できるも、のである
。According to the method of the present invention, it is possible to easily, quickly and stably produce vegetable-based dressings, which conventionally not only require a lot of time and effort to swell dried vegetables, but also tend to have poor quality and are prone to sticking. It is also possible to manufacture products with high quality.

次に実施例及び比較例を挙げて本発明を更に詳細に説明
する。Next, the present invention will be explained in more detail by giving Examples and Comparative Examples.

実施例下記の配合に従って常法によりドレッシングをつくった
。Example A dressing was prepared in a conventional manner according to the following formulation.

大豆サラダ油　　　　７２　部（重量部、以下同様）卵
黄　　　　　　　　　７．５〜食酢　　　　　　　　　４　〃上白糖　１　　　　　２　〃食塩　　　　　　　　　１．３〃からし粉　　　　　　　　０．４〃グルタミン酸ソーダ　　０．１〃水　　　　　　　　　　　　　１２．７　〃次に、下記
の配合に従って、乾燥玉ネギ（約３ｍｍＸ　３ｍｍＸ　
０．５ｍｍのもの）２０部の膨潤に用いる水性液８０部
をつくった。Soybean salad oil 72 parts (parts by weight, the same applies below) Egg yolk 7.5 ~ Vinegar 4 Caster sugar 1 2 Salt 1.3 Mustard powder 0.4 Sodium glutamate 0.1 Water 12.7 Next, Dried onions (approximately 3mm x 3mm x
80 parts of an aqueous solution used for swelling 20 parts (0.5 mm) were prepared.

水アメ　　　　　　　　１５　部上白Ｉ８　　　　　　　　５　〃食酢　　　　　　　　１４〜食塩　　　　　　　　　５　〃グルタミン酸ソーダ　　０．４　ｌｌ水　　　　　　　　　　　　４０．６〃上記乾燥玉ネギ
の膨潤手順及び野菜人ドレッシングの製造手順は下記に
従って行った。Starch syrup 15 parts White I8 5 Vinegar 14 ~ Salt 5 Sodium glutamate 0.4 1 l Water 40.6 The procedure for swelling the dried onions and manufacturing the vegetable dressing were carried out in accordance with the following.

まず、減圧ミキ号−中に上記乾燥玉ネギ２０部を投入し
、水封式ポンプで５０トルまで減圧を行った。次に、上
記水性液８０部を減圧下吸引方式で添加した。添加後、
数回攪拌を行い、乾燥玉ネギと水性液をよくなじませた
。３０分後にミキサーの減圧を解き、乾燥玉ネギの膨潤
が完了していることを確認した。First, 20 parts of the above dried onions were placed in a vacuum cleaner, and the pressure was reduced to 50 torr using a water ring pump. Next, 80 parts of the above aqueous liquid was added by suction under reduced pressure. After addition,
Stirring was performed several times to blend the dried onions and the aqueous liquid well. After 30 minutes, the vacuum of the mixer was released, and it was confirmed that the swelling of the dried onions had been completed.

次に、膨潤した玉ネギ３０部を予めつくっておいた上記
ドレッシング７０部と合わせ減圧ミキサー中で減圧下（
５０トル）攪拌混合を行い、玉ネギ人タルタルソースを
得た。この玉ネギ人クルクルソースは玉ネギの歯ざわり
が良く、風味が良好なものであった。Next, 30 parts of the swollen onions were combined with 70 parts of the dressing prepared above in a vacuum mixer under reduced pressure (
50 torr) Stirring and mixing were performed to obtain onion tartar sauce. This onion curd sauce had onions with a good texture and a good flavor.

比較例実施例で用いたものと同様の乾燥玉ネギ及び水性液を用
い、該乾燥玉ネギの膨潤を下記の方法に実施例まず、ミキサー中に乾燥玉ネギ２０部を投入し、次に水
性液８Ω部を加え、数回攪拌を行い膨潤を行ったが、３
０分間では殆ど膨潤せず、また８時間後でも乾燥玉ネギ
の中心部までは膨潤せず、野菜人トレッシングの原料と
しては使用できないしのであった。Comparative Example Using dried onions and an aqueous liquid similar to those used in the example, swelling of the dried onions was carried out in the following manner. 8 Ω parts of liquid was added and stirred several times to cause swelling, but 3
There was almost no swelling in 0 minutes, and even after 8 hours, the center of the dried onion did not swell, so it could not be used as a raw material for vegetable dressing.

特許出願人旭　電　化　工　業　株式会社代理人　弁理士羽　　　鳥　　　　　　修手続補正書く方式）％式％１、事件の表示特願昭５８−１２００８号２、発明の名称野菜人ドレッシングの製造方法３、補正をする者事件との関係　特許出願人（０３δう旭　電　化　工　業　株式会社４、代理人東京都港区赤坂九丁目６番２９号パシフィソク乃木坂６０１号昭和５８年４月２６日（発送日）６、？ｉ正の対象願書及び明細書全部７、補正の内容patent applicant Asahi Denka Kogyo Co., Ltd. Agent Patent attorney Feather Bird Osamu Procedure amendment writing method) %formula% 1.Display of the incident Patent Application No. 1982-12008 2. Name of the invention How to make vegetable dressing 3. Person who makes corrections Relationship to the incident: Patent applicant (03δ Uasahi Electrical Engineering Co., Ltd. 4, Agent 9-6-29 Akasaka, Minato-ku, Tokyo Pacifisoku Nogizaka 601 April 26, 1982 (Shipping date) 6.? i positive object All application forms and specifications 7. Contents of correction

Claims

【特許請求の範囲】[Claims]

（１）減圧下において、乾燥野菜に水もしくは呈味性原
料材を含有する水性液を加え該乾燥野菜を膨潤させ、し
かる後に、ドレッシング類と合わせ混合することを特徴
とする野菜人ドレッシングの製造方法。(1) Production of a vegetable dressing characterized by adding water or an aqueous liquid containing flavoring raw materials to dried vegetables under reduced pressure to swell the dried vegetables, and then mixing with dressings. Method.

（２）乾燥野菜が乾燥玉ネギである特許請求の範囲第（
１）項記載の野菜人ドレッシングの製造方法。□(2) Claim No. 2, wherein the dried vegetables are dried onions (
1) A method for producing vegetable dressing as described in section 1). □