Emulsion condiment

Abstract

Provided is a W / O / W type emulsion condiment which can effectively reduce the exudation of water from foodstuff while keeping the texture of foodstuff. This W / O / W type emulsion condiment comprises an edible fat or oil, an emulsifying agent, a thickener and common salt and has a viscosity of 50 to 500Pa*s, an edible fat or oil content of 10 to 70 mass%, and a common salt content of 1 to 6 mass%. Further, the W / O / W emulsified particles constituting the emulsion condiment have a mean particle diameter of 4 to 20[mu]m, and the water-exudation ratio as observed when mixing 40g of the emulsion condiment with 60g of 30-mm square pieces of lettuce, 60g of 2-mm wide cabbage strips and 8g of pure water is 30% or below relative to the following standard condiment. Standard condiment: prepared by subjecting 100g of raw egg yolk, 90g of vinegar (acidity: 4%), 35g of pure water, 10g of common salt, 2g of xanthan gum and 3g of sodium glutamate to homogenization in a mixer to prepare an aqueous phase, pouring 760g of an edible vegetable fat or oil into the aqueous phase, and subjecting the obtained mixture to rough emulsification and then fine emulsification using a colloid mill.

Description

technical field [0001] The present invention relates to a W / O / W type emulsified seasoning. Background technique [0002] Emulsified seasoning is mixed with various ingredients such as vegetables, fruits, meat, fish, eggs, tofu, rice, and bread. Among them, salads prepared by mixing vegetables and emulsified seasonings have undergone various changes immediately after production, and in particular, the following problems have occurred: the dehydration of the vegetables damages the appearance, the texture of the vegetables deteriorates, and the taste develops. ingredient loss etc. [0003] The above-mentioned problems occur for both salads prepared at home or in restaurants and commercially available salads, especially commercially available salads usually take several hours to tens of hours after production to go through the delivery process until they are eaten by consumers. Therefore, commercially available salads tend to cause problems such as impaired appearance due to d...

AI Technical Summary

Problems solved by technology

Among them, salads prepared by mixing vegetables and emulsified seasonings have undergone various changes immediately after production, and in particular, the following problems have occurred: the dehydration of the vegetables damages the appearance, the texture of the vegetables deteriorates, and the taste develops. loss of ingredients, etc.

[0005] However, in these techniques, if the compounding amount of gum is increased, there is a tendency that the mouth-melting feeling (smooth texture) of the salad will deteriorate when the salad is prepared, so it is difficult to compound a sufficient amount of gum to suppress self-indulgence from vegetables. dehydration

Therefore, in these techniques, it is difficult to sufficiently suppress the water oozing out from the vegetables while maintaining the appearance and texture of the vegetables.

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