PROBLEM TO BE SOLVED: To provide a method for producing French dressing subjected to oil separation prevention processing.SOLUTION: This method for producing the French dressing includes a first step of producing a separation preventing agent by mixing an edible oil and wheat flour followed by heat processing, a second step of combining and mixing the edible oil, an edible vinegar and seasonings, and a third step of adding to the mixture produced in the second step, 1.5-2.5 wt.% of the separation preventing agent added with water of 5 times volume, and mixing/heating the product followed by heating to about 70°C so as to obtain the oil separation preventing type French dressing. Furthermore, the method includes addition of previously fry-processed fried onion, after mixing the edible oil, the edible vinegar and the seasonings, and before adding the separation preventing agent added with water in the third step.COPYRIGHT: (C)2013,JPO&INPIT【課題】本発明は、油水分離防止処理を施したフレンチドレッシングの製造方法を提供する。【解決手段】 食油と小麦粉を混合し、次いで加熱処理して分離防止剤を製造する第1工程と、食油と食酢と調味料を配合して混合する第2工程と、第2工程で製造した混合物に対し1.5~2.5wt%の前記分離防止剤に5倍容量の水を加水して加えた後、混合・加熱を行い、略70℃まで加熱をして油水分離防止型フレンチドレッシングを得る第3工程と、から構成される。さらに、前記第3工程の食油と食酢と調味料を混合した後で、かつ、前記加水した分離防止剤を添加する前に、予め炒め処理した炒めタマネギを添加することを特徴とする。【選択図】図1
