Powdery seasoning for salad
A powder and seasoning technology, applied in the field of salad powder seasoning, can solve the problem of difficulty in fully tasting the taste of salt, and achieve the effects of balanced strength, excellent uniformity and a wide variety of varieties.
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Embodiment 1
[0053] Rock salt, malic acid, and excipients (dextrin, lactose, etc.) were mixed, water added, kneaded, and extrusion granulated to obtain granulated salt. The pH of the 10% aqueous dispersion of this granulated salt was 3.2. In addition, more than 95% of the prepared granulated salt has a size under the sieve with an aperture of 1.4 mm and above the sieve with a pore size of 0.5 mm. Next, the powder dressing for salad of Example 1 of the present invention was produced according to the following compounding 1. The salt content of the salad powder dressing of Example 1 was 49%, the ratio of the salt contained in the granulated salt to the total salt was 75%, and the pH of the 10% aqueous dispersion of the salad powder dressing was 3.8.
[0054]
[0055]
Embodiment 2~8、 comparative example 1~3
[0057] The powder dressing for salads of Examples 2-8 and Comparative Examples 1-3 were manufactured based on the compounding described in Table 1. The granulated salt other than Comparative Example 2 used the same granulated salt as in Example 1, and the granulated salt of Comparative Example 2 was granulated without adding a sour agent (pH 7.6, 95% of the aqueous dispersion). % above is the size under the 1.4mm sieve and on the 0.5mm sieve). Table 1 also shows the salt content of each salad powder seasoning, the ratio of salt contained in the granulated salt to the total salt, the pH of the 10% aqueous dispersion, and the size of the powder seasoning.
[0058] [Table 1]
[0059]
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