JP6046682B2 - Salad manufacturing method - Google Patents
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- JP6046682B2 JP6046682B2 JP2014220174A JP2014220174A JP6046682B2 JP 6046682 B2 JP6046682 B2 JP 6046682B2 JP 2014220174 A JP2014220174 A JP 2014220174A JP 2014220174 A JP2014220174 A JP 2014220174A JP 6046682 B2 JP6046682 B2 JP 6046682B2
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- water
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- seasoning liquid
- emulsified seasoning
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- 240000008415 Lactuca sativa Species 0.000 title claims description 89
- 235000012045 salad Nutrition 0.000 title claims description 89
- 238000004519 manufacturing process Methods 0.000 title claims description 52
- 235000011194 food seasoning agent Nutrition 0.000 claims description 108
- 239000007788 liquid Substances 0.000 claims description 95
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 94
- 229920002472 Starch Polymers 0.000 claims description 93
- 235000019698 starch Nutrition 0.000 claims description 92
- 239000008107 starch Substances 0.000 claims description 89
- 102000002322 Egg Proteins Human genes 0.000 claims description 34
- 108010000912 Egg Proteins Proteins 0.000 claims description 34
- 210000002969 egg yolk Anatomy 0.000 claims description 31
- 235000013345 egg yolk Nutrition 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 27
- 235000013325 dietary fiber Nutrition 0.000 claims description 26
- 239000004615 ingredient Substances 0.000 claims description 25
- 244000061456 Solanum tuberosum Species 0.000 claims description 19
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 19
- 239000002245 particle Substances 0.000 claims description 15
- 235000000832 Ayote Nutrition 0.000 claims description 11
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 11
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 11
- 238000006243 chemical reaction Methods 0.000 claims description 11
- 235000015136 pumpkin Nutrition 0.000 claims description 11
- 240000004244 Cucurbita moschata Species 0.000 claims description 10
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 235000015927 pasta Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 description 62
- 230000002378 acidificating effect Effects 0.000 description 29
- 235000012029 potato salad Nutrition 0.000 description 26
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- 239000002253 acid Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
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- 239000008268 mayonnaise Substances 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 238000013329 compounding Methods 0.000 description 7
- 239000000835 fiber Substances 0.000 description 7
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- 235000019198 oils Nutrition 0.000 description 7
- 239000012071 phase Substances 0.000 description 7
- 235000012015 potatoes Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
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- 230000001771 impaired effect Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000002250 absorbent Substances 0.000 description 5
- 230000002745 absorbent Effects 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
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- 229920002261 Corn starch Polymers 0.000 description 3
- 244000070406 Malus silvestris Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
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- 238000012360 testing method Methods 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
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- 235000010489 acacia gum Nutrition 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
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- 238000009835 boiling Methods 0.000 description 2
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- 235000014593 oils and fats Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 1
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 1
- 229920000189 Arabinogalactan Polymers 0.000 description 1
- 239000001904 Arabinogalactan Substances 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
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- 239000004366 Glucose oxidase Substances 0.000 description 1
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- 229920002488 Hemicellulose Polymers 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
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- 239000004368 Modified starch Substances 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
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- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
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- 102000015439 Phospholipases Human genes 0.000 description 1
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- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
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- 235000021016 apples Nutrition 0.000 description 1
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、乳化調味液でジャガイモやマカロニ等の吸水性食材を和えたサラダの製造方法
に関し、より詳しくは、製造後に時間が経過しても外観が損なわれ難いサラダの製造方法に関する。
The present invention relates to a method for producing a salad prepared by emulsifying a water-absorbing food such as potato or macaroni with an emulsified seasoning liquid, and more particularly relates to a method for producing a salad whose appearance is unlikely to be impaired even if time passes after production.
茹でたジャガイモやマカロニ等の食材は、澱粉質が多くそのままでは口あたりが悪く食べ難いため、マヨネーズ等に食塩等を加えて味を調えた乳化調味液で和えて、ポテトサラダやマカロニサラダ等として食されることが多い。マヨネーズ等を配合した乳化調味液は、食用油脂が油滴として略均一に分散して適度な粘性を有しており、茹でたジャガイモやマカロニ等の表面に付着してサラダ全体として口あたりのよい美味しい料理となる。 Boiled potatoes, macaroni, and other ingredients are often starchy and difficult to eat as they are, so add them with mayonnaise, etc., and add an emulsified seasoning solution to adjust the taste to make potato salad, macaroni salad, etc. Often eaten. The emulsified seasoning blended with mayonnaise, etc., has edible oils and fats distributed almost uniformly as oil droplets and has an appropriate viscosity, and adheres to the surface of boiled potatoes, macaroni, etc., and it is pleasant as a whole salad Delicious food.
このようなポテトサラダやマカロニサラダ等は、製造食後に喫食されるのが好ましいが、製造後時間が経過してから喫食される場合には次のような問題がおこる。つまり、ジャガイモやマカロニ等は吸水性の高い食材であるため、マヨネーズ等を配合した乳化調味液と混合されるとその接触面から経時的に乳化調味液中の水分が吸水され、更に、サラダ表面は外気との接触により乾燥が進み、これらの進行により経時的にサラダ表層に分離や薄膜状物が生じる。このような分離や薄膜状物の形成は、軽微であれば外観上問題とならないが、特に、コンビニエンスストアやスーパーマーケット等で販売されるポテトサラダやマカロニサラダ等の容器詰め製品においては、製造後、店頭に並ぶまでに少なくとも半日以上、場合によっては数週間経過するため、商品価値を損なう場合があった。 Such potato salad, macaroni salad, and the like are preferably eaten after the production meal, but the following problems occur when the meal is taken after the time has elapsed after production. In other words, since potatoes, macaroni, etc. are highly water-absorbing ingredients, when mixed with an emulsified seasoning liquid containing mayonnaise etc., the moisture in the emulsified seasoning liquid is absorbed over time from its contact surface, and further the salad surface Drying proceeds due to contact with the outside air, and with these progresses, separation and thin film-like substances are generated on the surface of the salad over time. Such separation and the formation of a thin film is not a problem in appearance if it is minor, but in particular, in stuffed products such as potato salad and macaroni salad sold at convenience stores and supermarkets, Since it took at least half a day or even a few weeks to reach the storefront, the value of the product was sometimes impaired.
従来、ポテトサラダやマカロニサラダ等の食感を改善する方法としては例えば、特開2004−97101号公報(特許文献1)には、酸性水中油型乳化食品の乳化破壊による油の漏出を防ぐ方法として、アラビアガム及び/又はアラビノガラクタンを含有するポテトサラダが提案されている。この提案によれば油分離はある程度抑制されるものの、上述した外観が損なわれるという問題を充分に解決することはできなかった。 Conventionally, as a method for improving the texture of potato salad, macaroni salad, etc., for example, in Japanese Patent Application Laid-Open No. 2004-97101 (Patent Document 1), a method of preventing oil leakage due to emulsion breakage of an acidic oil-in-water emulsion food A potato salad containing gum arabic and / or arabinogalactan has been proposed. According to this proposal, although the oil separation is suppressed to some extent, the above-described problem that the appearance is impaired cannot be sufficiently solved.
そこで、本発明の目的は、乳化調味液でジャガイモやマカロニ等の吸水性食材を和えたサラダの製造方法において、製造後に時間が経過しても外観が損なわれ難いサラダの製造方法を提供するものである。 Accordingly, an object of the present invention is to provide a method for producing a salad in which a water-absorbing foodstuff such as potato or macaroni is mixed with an emulsified seasoning liquid, and the appearance is not easily damaged even after a lapse of time after production. It is.
本発明者等は、上記目的を達成すべく鋭意研究を行った結果、乳化調味液でジャガイモやマカロニ等の吸水性食材を和えたサラダの製造方法において、乳化調味液に、非溶解状態の澱粉及び/又は食物繊維を分散されており、乳化調味液の水分含量及び卵黄含有量が特定範囲であるならば、製造後に時間が経過しても外観が損なわれ難いサラダが得られることを見出し、遂に本発明を完成するに至った。 As a result of diligent research to achieve the above object, the inventors of the present invention have found that in an emulsified seasoning solution, a starch that is not dissolved in the emulsified seasoning solution in a salad manufacturing method in which water-absorbing ingredients such as potato and macaroni are mixed. And / or if the dietary fiber is dispersed and the water content and egg yolk content of the emulsified seasoning liquid are in a specific range, it is found that a salad whose appearance is hardly damaged even after time passes after production is obtained, Finally, the present invention has been completed.
すなわち、本発明は、
(1)吸水性食材であるジャガイモ、カボチャ、サツマイモ又はパスタ類の一種以上を配合し、乳化調味液で和えたサラダの製造方法において、
乳化調味液に、
非溶解状態の澱粉、
又は非溶解状態の澱粉及び水不溶性食物繊維、
が分散されており、
乳化調味液の水分含量が60〜98%、
かつ、卵黄含有量が生換算で0.1〜8%であり、
サラダの製造工程において60℃以上で加熱しない、
サラダの製造方法、
(2)(1)記載のサラダの製造方法において、
非溶解状態の澱粉が架橋澱粉である、
サラダの製造方法、
(3)(2)記載のサラダの製造方法において、
架橋澱粉は、以下の条件で調製された架橋澱粉−水混合物の粘度が120〜20,0
00mPa・sであり、
かつ、該混合物中の架橋澱粉の平均粒子径が20〜40μmである、
サラダの製造方法、
条件:8%の該架橋澱粉を含む架橋澱粉−水混合物に対して90℃達温後5分間保持した後、20℃まで放冷し、ホモミキサーで10,000rpm、5分間の攪拌処理を行なう、
である。
That is, the present invention
(1) In the method for producing a salad prepared by blending one or more of potato, pumpkin, sweet potato or pasta, which are water-absorbing ingredients, and mixed with an emulsified seasoning liquid,
To emulsified seasoning liquid ,
Undissolved starch ,
Or undissolved starch and water-insoluble dietary fiber,
Are distributed,
The water content of the emulsified seasoning liquid is 60-98%,
And egg yolk content is 0.1-8% in raw conversion ,
Do not heat above 60 ° C in the salad manufacturing process,
Salad manufacturing method,
(2) In the method for producing a salad according to (1),
The undissolved starch is a crosslinked starch ,
Salad manufacturing method,
(3) In the method for producing a salad according to (2),
The cross-linked starch has a viscosity of 120 to 20,000 of the cross-linked starch-water mixture prepared under the following conditions.
00 mPa · s,
And an average particle diameter of the cross-linking starch in the mixture is 20 to 40 [mu] m,
The method of manufacturing salads,
Condition: Cross-linked starch-water mixture containing 8% of the cross-linked starch was held at 90 ° C. for 5 minutes and then allowed to cool to 20 ° C. and then stirred at 10,000 rpm for 5 minutes with a homomixer. ,
It is.
本発明の製造方法によれば、乳化調味液でジャガイモやマカロニ等の吸水性食材を和えたサラダの製造方法において、製造後に時間が経過しても外観が損なわれ難いポテトサラダやマカロニ等を提供できる。したがって、特に、コンビニエンスストアやスーパーマーケット等の惣菜等として販売するため、食品工業的に大量生産されるこれらサラダの業務用製品の需要拡大が期待される。 According to the production method of the present invention, in a method for producing a salad in which water-absorbing ingredients such as potato and macaroni are mixed with an emulsified seasoning liquid, potato salad, macaroni, etc., whose appearance is difficult to be damaged even if time passes after production, are provided. it can. Therefore, in particular, since it is sold as side dishes etc. in convenience stores and supermarkets, it is expected that demand for commercial products of these salads that are mass-produced in the food industry will increase.
以下、本発明のサラダの製造方法を詳述する。なお、本発明において「%」は「質量%」を意味する。 Hereinafter, the manufacturing method of the salad of this invention is explained in full detail. In the present invention, “%” means “mass%”.
本発明で用いる吸水性食材とは、水を吸収する性質を有する食材をいう。マヨネーズ等を配合した乳化調味液と和えてサラダとした際に当該乳化調味液中の水分を吸収することが知られている吸収性食材としては、具体的には、例えば、ジャガイモ、カボチャ、サツマイモ等の水分を吸収し易い野菜の他、マカロニ、ペンネ、スパゲティー等のパスタ類等が挙げられる。これらの吸水性食材は、通常、茹でる、蒸す等の加熱処理、また、必要に応じて所望の大きさにカットしてサラダに用いられ、本発明のサラダの製造方法においても同様に処理して用いればよい。 The water-absorbing food material used in the present invention refers to a food material having the property of absorbing water. Specific examples of absorbent ingredients known to absorb moisture in the emulsified seasoning liquid when mixed with the emulsified seasoning liquid containing mayonnaise and the like include, for example, potato, pumpkin, sweet potato In addition to vegetables that easily absorb moisture such as macaroni, penne, spaghetti and other pasta. These water-absorbing foods are usually boiled, steamed, etc., and cut into a desired size if necessary and used for salads. Use it.
一方、本発明で用いる乳化調味液とは、前記吸水性食材を含むサラダ食材を調味するための乳化状の調味液であり、サラダ以外の部分をいう。例えば、酸性水中油型乳化食品を用いた調味液が挙げられる。酸性水中油型乳化食品とは、水相が食酢等の酸材によりpH3〜4.6に調整されており、水相中に食用油脂が油滴として略均一に分散し、水中油型の乳化状態が維持された乳化食品をいう。このような酸性水中油型乳化食品としては、具体的には、例えば、マヨネーズ、マヨネーズ類あるいは半固体状乳化状乳化ドレッシング等と称される乳化食品等が挙げられる。前記酸性水中油型乳化食品は、食酢等の酸材と卵黄等の乳化材を配合して調製した水相部を撹拌させながら、油相部である食用油脂を徐々に注加して粗乳化し、当該粗乳化物をコロイドミル、高圧ホモゲナイザー等の乳化機で仕上げ乳化を行う方法で一般的に製造されている。本発明においても同様に製造したものを用いればよいが、これら酸性水中油型乳化食品は市販されているので市販品を用いてもよい。 On the other hand, the emulsified seasoning liquid used in the present invention is an emulsified seasoning liquid for seasoning salad ingredients including the water-absorbing ingredients, and refers to portions other than salad. For example, the seasoning liquid using an acidic oil-in-water type emulsified food is mentioned. Acidic oil-in-water emulsified foods are those in which the water phase is adjusted to pH 3 to 4.6 with an acid material such as vinegar, and edible oils and fats are dispersed substantially uniformly as oil droplets in the water phase, resulting in an oil-in-water emulsification An emulsified food whose state is maintained. Specific examples of such acidic oil-in-water emulsified foods include emulsified foods such as mayonnaise, mayonnaise or semi-solid emulsified emulsified dressing. The acidic oil-in-water emulsified food is roughly emulsified by gradually adding edible oil and fat as the oil phase part while stirring the aqueous phase part prepared by mixing an acid material such as vinegar and an emulsification material such as egg yolk. The crude emulsion is generally produced by a method of final emulsification using an emulsifier such as a colloid mill or a high-pressure homogenizer. In this invention, what was manufactured similarly should just be used, but since these acidic oil-in-water type emulsified foods are marketed, you may use a commercial item.
前記本発明の乳化調味液には、通常、サラダに用いられる水溶性、あるいは、油溶性の種々の調味原料等を配合することができる。乳化調味液に配合するこのような原料としては、例えば、食塩、砂糖、グルタミン酸ソーダ、醤油、味噌、核酸系旨味調味料、柑橘果汁、スパイス等の各種調味料、キサンタンガム、アラビアガム、化工澱粉、湿熱処理澱粉等の増粘材、クエン酸、酒石酸、コハク酸、リンゴ酸等の有機酸又はその塩、グリシン、酢酸ナトリウム、卵白リゾチーム、プロタミン、ポリリジン等の静菌剤、アスコルビン酸又はその塩、ビタミンE等の酸化防止剤、色素、香料等が挙げられる。 In the emulsified seasoning liquid of the present invention, various water-soluble or oil-soluble seasoning ingredients usually used for salads can be blended. As such raw materials to be blended in the emulsified seasoning liquid, for example, salt, sugar, sodium glutamate, soy sauce, miso, nucleic acid umami seasoning, citrus fruit juice, spices and other various seasonings, xanthan gum, gum arabic, modified starch, Thickeners such as wet heat-treated starch, organic acids such as citric acid, tartaric acid, succinic acid, malic acid or salts thereof, bacteriostatic agents such as glycine, sodium acetate, egg white lysozyme, protamine, polylysine, ascorbic acid or salts thereof, Examples include antioxidants such as vitamin E, pigments, and fragrances.
前記乳化調味液で吸水性食材を和えた本発明のサラダとしては、特に制限はないが、具体的には、例えば、吸水性食材としてジャガイモを用いたポテトサラダ、吸水性食材としてカボチャを用いたカボチャサラダ、吸水性食材としてマカロニ、ペンネ、スパゲティー等を用いたパスタサラダ等が得られる。 The salad of the present invention in which the water-absorbing food is mixed with the emulsified seasoning liquid is not particularly limited. Specifically, for example, a potato salad using potato as the water-absorbing food, and a pumpkin as the water-absorbing food. Pumpkin salad, pasta salad using macaroni, penne, spaghetti, etc. as water-absorbing ingredients can be obtained.
本発明は、乳化調味液で和えたサラダの製造方法において、用いる乳化調味液に特徴を有するものであり、まず、乳化調味液に非溶解状態の澱粉及び/又は食物繊維が分散していることを特徴とする。後述のように、乳化調味液の水分含量及び卵黄含有量を特定範囲に調整する必要があるが、非溶解状態の澱粉及び/又は食物繊維が分散した乳化調味液を用いることにより、製造後に時間が経過してジャガイモやマカロニ等の吸水性食材が乳化状の乳化調味液中の水分を吸収したり、サラダ表面が空気と接触して乾燥したりしても、サラダ表層に分離や薄膜状物の形成などが生じ難く和えたての外観を有するサラダを得ることができる。これに対し、非溶解状態の澱粉及び/又は食物繊維を分散していない、例えば、溶解状態の澱粉を用いた場合は、サラダ表層に分離や薄膜状物が形成したりして外観が損なわれる場合がある。 The present invention is characterized in the emulsified seasoning liquid used in the method for producing a salad mixed with the emulsified seasoning liquid. First, undissolved starch and / or dietary fiber is dispersed in the emulsified seasoning liquid. It is characterized by. As described later, it is necessary to adjust the water content and egg yolk content of the emulsified seasoning liquid to a specific range, but by using an emulsified seasoning liquid in which starch and / or dietary fiber in an undissolved state is dispersed, time is required after production. Even if the water-absorbing foodstuffs such as potatoes and macaroni absorb the water in the emulsified emulsified seasoning liquid or the salad surface comes into contact with the air and dries, the surface layer of the salad is separated or thin It is possible to obtain a salad having a freshly baked appearance that hardly causes the formation of. On the other hand, when undissolved starch and / or dietary fiber is not dispersed, for example, when dissolved starch is used, the appearance is impaired due to separation or formation of a thin film on the salad surface layer. There is a case.
ここで、非溶解状態の澱粉が乳化調味液に分散しているとは、乳化調味液に含まれている澱粉の全てが非溶解状態となっていることは必ずしも必要ではなく、一部、好ましくは全てが非溶解状態で分散していればよい。また、このように澱粉が、非溶解状態で分散しているかどうかは、例えば、光学顕微鏡で乳化調味液を観察することにより確認でき、この場合、非溶解状態の澱粉は粒子として確認できる。 Here, non-dissolved starch is dispersed in the emulsified seasoning liquid. It is not necessarily required that all of the starch contained in the emulsified seasoning liquid is in an undissolved state. May be dispersed in an undissolved state. Whether or not the starch is dispersed in an undissolved state can be confirmed by, for example, observing the emulsified seasoning liquid with an optical microscope. In this case, the undissolved starch can be confirmed as particles.
また、乳化調味液中に非溶解状態で分散する澱粉としては、常温(15〜25℃)で水に不溶性又は難溶性で常温よりも高い温度に加熱することにより溶解して増粘性を発揮する生澱粉、もしくは水に不溶性又は難溶性の架橋澱粉等を挙げることができ、これらの中でもサラダ製造後に時間が経過した際にサラダの外観の変化をおこし難くする本発明の効果がより得られ易い点からは、水に不溶性又は難溶性の架橋澱粉を使用することが好ましい。 Moreover, as starch which disperses | dissolves in an emulsified seasoning liquid in a non-dissolved state, it melt | dissolves by heating to the temperature higher than normal temperature insoluble or hardly soluble in water at normal temperature (15-25 degreeC), and exhibits thickening Examples include raw starch or crosslinked starch that is insoluble or hardly soluble in water, and among these, the effect of the present invention that makes it difficult to change the appearance of the salad when time passes after the salad production is more easily obtained. From the viewpoint, it is preferable to use a crosslinked starch that is insoluble or hardly soluble in water.
前記生澱粉としては、具体的には、米澱粉、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、サゴ澱粉、甘藷澱粉、小麦澱粉等をあげることができる。これらは、澱粉の種類にもよるが、通常、水に分散した状態で60〜90℃程度に加熱されると溶解しはじめることから、これら生澱粉を用いる場合には、製造工程において、これらが完全に溶解しない温度で製造し、乳化調味液に非溶解状態で分散させればよい。 Specific examples of the raw starch include rice starch, potato starch, corn starch, tapioca starch, sago starch, sweet potato starch, and wheat starch. Although these depend on the type of starch, they usually begin to dissolve when heated to about 60-90 ° C. in a state of being dispersed in water. Therefore, when these raw starches are used, What is necessary is just to manufacture at the temperature which does not melt | dissolve completely, and to disperse | distribute in an emulsified seasoning liquid in a non-dissolved state.
また、前記架橋澱粉としては、架橋処理により水への溶解性が抑制され水中で粒子状態が保たれやすく加工された架橋澱粉が挙げられる。このような架橋澱粉としては、前記生澱粉に、アセチル化アジピン酸架橋や、アセチル化リン酸架橋等を施し、澱粉分子中の水酸基のうちいくつかを架橋処理したもの等が挙げられる。このような架橋澱粉は、架橋度の強さ、つまり、水中での溶解温度や溶解のし難さが異なる種々の架橋澱粉が市販されているのでこれらを使用することができる。 Examples of the crosslinked starch include crosslinked starch that has been processed so that its solubility in water is suppressed by the crosslinking treatment and the particle state is easily maintained in water. Examples of such crosslinked starch include those obtained by subjecting the raw starch to acetylated adipic acid crosslinking, acetylated phosphoric acid crosslinking, etc., and crosslinking some of the hydroxyl groups in the starch molecules. Such cross-linked starches can be used since various cross-linked starches having different degrees of cross-linking, that is, different dissolution temperatures in water and difficulty in dissolution are commercially available.
架橋澱粉の平均粒子径は好ましくは20〜40μm、より好ましくは25〜35μmである。ここで、架橋澱粉の平均粒子径は、8%の該架橋澱粉を含む架橋澱粉−水混合物500gに対して90℃達温後5分間保持した後、20℃まで放冷し、ホモミキサー(プライミクス株式会社製、TKホモミキサーMARKII2.5型)で10,000rpm、5分間の攪拌処理を行なって得られた該混合物における平均粒子径について、レーザー回折式粒度分布測定法によって測定された値(体積平均粒子径)である。 The average particle size of the cross-linked starch is preferably 20 to 40 μm, more preferably 25 to 35 μm. Here, the average particle size of the cross-linked starch was maintained at 5 ° C. for 5 minutes after reaching a temperature of 90 ° C. with respect to 500 g of the cross-linked starch-water mixture containing 8% of the cross-linked starch, and then allowed to cool to 20 ° C. A value (volume) measured by a laser diffraction particle size distribution measurement method for the average particle size in the mixture obtained by stirring at 10,000 rpm for 5 minutes with a TK homomixer MARK II model 2.5 manufactured by Co., Ltd. Average particle diameter).
また、架橋澱粉は、8%の該架橋澱粉を含む架橋澱粉−水混合物に対して90℃達温後5分間保持した後、20℃まで放冷し、ホモミキサーで10,000rpm、5分間の攪拌処理を行なったときの該混合物の粘度が120〜20,000mPa・sであり、150〜15,000mPa・sであることがより好ましい。平均粒子径及び粘度が上記範囲であることにより、サラダ製造後に時間が経過した際にサラダの外観の変化をおこし難くする本発明の効果がより得られ易い。 In addition, the cross-linked starch was held for 5 minutes after reaching 90 ° C. with respect to the cross-linked starch-water mixture containing 8% of the cross-linked starch, then allowed to cool to 20 ° C., and then at 10,000 rpm for 5 minutes with a homomixer. The viscosity of the mixture when the stirring treatment is performed is 120 to 20,000 mPa · s, and more preferably 150 to 15,000 mPa · s. When the average particle diameter and the viscosity are in the above ranges, the effect of the present invention that makes it difficult to change the appearance of the salad when time elapses after the salad production is more easily obtained.
なお、本発明において、ホモミキサーで10,000rpm、5分間の攪拌処理を行った後の8%架橋澱粉含有架橋澱粉−水混合物の粘度は、原料となる澱粉の種類や架橋方法、さらに架橋度によって特定される値である。例えば、前記5分間の攪拌処理を行った後の8%架橋澱粉含有架橋澱粉−水混合物の粘度が低い程、架橋度が高く澱粉粒子の膨潤が抑制されていることを示す。なお、本発明において、「架橋澱粉−水混合物」とは、架橋澱粉が水に溶解した架橋澱粉水溶液と、架橋澱粉が水に分散した架橋澱粉水分散液との両方を含む概念であり、該水溶液および該水分散液のうちどちらであってもよい。 In the present invention, the viscosity of the 8% crosslinked starch-containing crosslinked starch-water mixture after stirring with a homomixer at 10,000 rpm for 5 minutes is the type of starch used as a raw material, the crosslinking method, and the degree of crosslinking. Is a value specified by. For example, the lower the viscosity of the 8% cross-linked starch-containing cross-linked starch-water mixture after the 5 minute stirring treatment is, the higher the degree of cross-linking is, indicating that the swelling of starch particles is suppressed. In the present invention, the “crosslinked starch-water mixture” is a concept including both a crosslinked starch aqueous solution in which the crosslinked starch is dissolved in water and a crosslinked starch aqueous dispersion in which the crosslinked starch is dispersed in water, Either an aqueous solution or an aqueous dispersion may be used.
前記架橋澱粉−水混合物の粘度は、BH形粘度計で、品温20℃、回転数20rpmの条件で、粘度が375mPa・s未満のときローターNo1、375mPa・s以上1500mPa・s未満のときローターNo2、1500mPa・s以上3750mPa・s未満のときローターNo3、3750mPa・s以上7500mPa・s未満のときローターNo4、7500mPa・s以上15000mPa・s未満のときローターNo5、15000mPa・s以上のときローターNo6を使用し、測定開始後ローターが2回転した時の示度により求めた値である。 When the viscosity is less than 375 mPa · s, the viscosity of the cross-linked starch-water mixture is a rotor when the viscosity is less than 375 mPa · s under the conditions of a BH type viscometer, product temperature of 20 ° C. and rotation speed of 20 rpm. No. 2, rotor No. 3 when 1500 mPa · s or more and less than 3750 mPa · s, rotor No 4 when 3750 mPa · s or more and less than 7500 mPa · s, rotor No 5 when 7500 mPa · s or more and less than 15000 mPa · s, rotor No. 6 when 15000 mPa · s or more This is a value obtained from the reading when the rotor was rotated twice after the start of measurement.
澱粉の粘度を測定する際、澱粉の8%水混合物の粘度を測定することが一般に行なわれている。また、架橋度が高い澱粉は、水中で沈殿することがあり、均一分散することが困難であるため、ばらつきのない測定を行うことを目的として、上記条件の攪拌処理を行っている。なお、ホモミキサーは、従来より一般的に食品や化粧品等の製造に使用されている撹拌装置であり、回転数の調節を行うことができる攪拌装置である。 When measuring the viscosity of starch, it is common practice to measure the viscosity of an 8% aqueous mixture of starch. Moreover, since starch with a high degree of crosslinking may precipitate in water and it is difficult to uniformly disperse, the stirring treatment under the above conditions is performed for the purpose of performing measurement without variation. The homomixer is a stirring device that has been generally used in the production of food, cosmetics, and the like, and is a stirring device that can adjust the number of rotations.
一方、本発明で用いる水不溶性食物繊維とは、水に不溶性の食物繊維であり、具体的には、パルプ等を原料として精製されたセルロースが挙げられる。このようなセルロースとしては、通常粉末状の乾燥品として、市販されているのでこれらを用いればよい。また、本発明で用いるセルロースとしては、セルロースに物理的、あるいは、化学的処理を施したセルロース、例えば、結晶構造が認められるいわゆる結晶セルロースや、セルロースを繊維状に加工処理を施したもの(商品名「セキセル」、旭化成(株)社製)等であってもよい。更に、本発明で用いる水不溶性食物繊維としては、前述のセルロースの他に、穀類、豆類、果実類、野菜類等の植物を原料として精製されたもの、例えば、コーンファイバー、アップルファイバー、サツマイモファイバー等が挙げられる。これらはセルロース、水不溶性へミセルロース、水不溶性ペクチン等からなり通常粉末状の乾燥品として市販されているものである。本発明においては、前述したセルロース、コーンファイバー、アップルファイバー、サツマイモファイバー等の市販の水不溶性食物繊維を用いればよいが、製造後に時間が経過しても和えたてのウェットな口あたりが得られる本発明の効果がより得られ易いことから、これらの水不溶性食物繊維の中でもセルロースを用いることが好ましい。 On the other hand, the water-insoluble dietary fiber used in the present invention is a dietary fiber that is insoluble in water, and specifically includes cellulose purified using pulp or the like as a raw material. As such cellulose, since it is marketed as a powdery dried product normally, these should just be used. In addition, as the cellulose used in the present invention, cellulose obtained by subjecting cellulose to physical or chemical treatment, for example, so-called crystalline cellulose in which a crystal structure is recognized, or cellulose obtained by processing cellulose into a fiber (product) The name “Sexel”, manufactured by Asahi Kasei Co., Ltd.) or the like may be used. Furthermore, as the water-insoluble dietary fiber used in the present invention, in addition to the above-mentioned cellulose, those purified from plants such as cereals, beans, fruits and vegetables, for example, corn fiber, apple fiber, sweet potato fiber Etc. These are made of cellulose, water-insoluble hemicellulose, water-insoluble pectin and the like and are usually marketed as dry powders. In the present invention, commercially available water-insoluble dietary fibers such as cellulose, corn fiber, apple fiber, and sweet potato fiber described above may be used, but a freshly wetted mouthfeel can be obtained over time after production. Among these water-insoluble dietary fibers, it is preferable to use cellulose because the effects of the present invention are more easily obtained.
本発明においては、上述した澱粉及び水不溶性食物繊維の中でも、架橋澱粉を非溶解状態で乳化調味液に分散させると、サラダ製造後に時間が経過した際にサラダの外観の変化をおこし難くする本発明の効果が安定して得られ易く好ましい。 In the present invention, among the above-mentioned starch and water-insoluble dietary fiber, when the cross-linked starch is dispersed in the emulsified seasoning liquid in an undissolved state, it is difficult to cause a change in the appearance of the salad when time elapses after the salad production. The effects of the invention are preferably obtained stably.
また、乳化調味液に対する、上述の澱粉及び水不溶性食物繊維の合計配合量は、使用する澱粉及び水不溶性食物繊維の種類にもよるが、乾物換算で乳化調味液に対して0.01〜20%が好ましく、0.1〜15%がより好ましい。澱粉及び水不溶性食物繊維の合計配合量が少なすぎるとサラダ製造後に時間が経過した際にサラダの外観の変化をおこし難くする本発明の効果が得られ難く、反対に多すぎるとサラダの食感がざらつく場合がある。 Moreover, although the total compounding quantity of the above-mentioned starch and water-insoluble dietary fiber with respect to an emulsified seasoning liquid is based on the kind of starch and water-insoluble dietary fiber to be used, it is 0.01-20 with respect to an emulsified seasoning liquid in dry matter conversion. % Is preferable, and 0.1 to 15% is more preferable. If the total amount of starch and water-insoluble dietary fiber is too small, it is difficult to obtain the effect of the present invention, which makes it difficult to change the appearance of the salad when time elapses after the salad is manufactured. May be rough.
次に、本発明のサラダの製造方法においては、乳化調味液に上述した非溶解状態の澱粉及び/又は水不溶性食物繊維が分散していることに加えて、乳化調味液の水分含量が60〜98%、かつ卵黄含有量が生換算で0.1〜8%であることを特徴とする。このように非溶解状態の澱粉及び/又は水不溶性食物繊維が分散しており、水分含量及び卵黄含有量が前記特定範囲に調整された乳化調味液を用いることにより、製造後に時間が経過してジャガイモやマカロニ等の吸水性食材が乳化調味液中の水分を吸収したり、サラダ表面が空気と接触して乾燥したりしても、サラダ表層に分離や薄膜状物の形成などが生じ難く和えたての外観を有するサラダを得ることができる。サラダ製造後に時間が経過した際にサラダの外観の変化をおこし難くする本発明の効果が得られ易い点からは、前記乳化調味液の水分含量は好ましくは65%以上、より好ましくは70%以上であり、卵黄含有量は生換算で好ましくは6%以下、より好ましくは5%以下である。また、サラダの食味の点から前記乳化調味液の水分含量は好ましくは90%以下であり、卵黄含有量は生換算で好ましくは1%以上、より好ましくは2%以上である。 Next, in the method for producing the salad of the present invention, in addition to the above-mentioned non-dissolved starch and / or water-insoluble dietary fiber being dispersed in the emulsified seasoning liquid, the water content of the emulsified seasoning liquid is 60 to 98% and egg yolk content is 0.1 to 8% in raw conversion. In this way, non-dissolved starch and / or water-insoluble dietary fiber is dispersed, and by using an emulsified seasoning liquid whose water content and egg yolk content are adjusted to the specific range, time has elapsed after production. Even if water-absorbing foodstuffs such as potatoes and macaroni absorb moisture in the emulsified seasoning liquid or the salad surface dries in contact with air, it does not easily cause separation or formation of a thin film on the surface of the salad. A salad having a fresh appearance can be obtained. The water content of the emulsified seasoning liquid is preferably 65% or more, more preferably 70% or more from the viewpoint of easily obtaining the effect of the present invention that makes it difficult to change the appearance of the salad when time elapses after the salad production. The egg yolk content is preferably 6% or less, more preferably 5% or less in raw conversion. From the viewpoint of the taste of the salad, the water content of the emulsified seasoning liquid is preferably 90% or less, and the egg yolk content is preferably 1% or more, and more preferably 2% or more in terms of raw material.
これに対して、非溶解状態の澱粉又は水不溶性食物繊維が分散していても、乳化調味液の水分含量が前記範囲より低い場合や、卵黄含有量が前記範囲より多い場合は、製造後に時間が経過するとジャガイモやマカロニ等の吸水性食材が乳化調味液中の水分を吸収したり、サラダ表面が乾燥したりして、製造直後の外観が損なわれる。一方、水分含量が前記範囲より高い場合や卵黄含有量が前記範囲よりも少ない場合はサラダ全体としての味のバランスや食感が悪くなる傾向がある。 On the other hand, even when non-dissolved starch or water-insoluble dietary fiber is dispersed, if the water content of the emulsified seasoning liquid is lower than the above range, or if the egg yolk content is higher than the above range, it will take time after production. When the time elapses, a water-absorbing food material such as potato or macaroni absorbs moisture in the emulsified seasoning liquid or the salad surface dries, and the appearance immediately after production is impaired. On the other hand, when the moisture content is higher than the above range or when the egg yolk content is less than the above range, the balance of the taste and texture of the salad as a whole tend to be poor.
前記乳化調味液の水分含量は、栄養表示基準(平成15年4月24日厚生労働省告示第176号)別表第2の第3欄記載の減圧加熱乾燥法に準じて測定した値である。乳化調味液の水分含量は、乳化調味液の食用油脂配合量等によって調整できる。具体的には、乳化調味液に配合されるそのほかの原料にもよるが、食用油脂配合量を、好ましくは0.1〜18%、より好ましくは1〜15%、更に好ましくは1〜10%とすればよい。 The water content of the emulsified seasoning liquid is a value measured in accordance with the reduced pressure heating drying method described in the third column of Appendix 2 of the Nutrition Labeling Standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176). The water content of the emulsified seasoning liquid can be adjusted by the amount of edible fat and oil contained in the emulsified seasoning liquid. Specifically, although it depends on other ingredients blended in the emulsified seasoning liquid, the blended amount of edible fat is preferably 0.1 to 18%, more preferably 1 to 15%, and still more preferably 1 to 10%. And it is sufficient.
また、前記卵黄としては、一般的に用いているものを用いることができ、例えば、鶏卵を割卵し卵白と分離して得られた生卵黄、当該生卵黄に殺菌処理、冷凍処理、濾過処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼ又はプロテアーゼ等による酵素処理、酵母またはグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理又は亜臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の1種または2種以上の処理を施したもの等が挙げられる。また、卵黄としては、鶏卵を割卵して得られる全卵、もしくは卵黄と卵白とを任意の割合で混合したもの、又はこれらに上述の処理を施したもの等を用いてもよい。このように全卵、あるいは卵黄と卵白を混合したものを使用する場合、卵黄部分が本発明の卵黄に相当する。 In addition, as the egg yolk, those commonly used can be used, for example, raw egg yolk obtained by dividing a chicken egg and separating it from egg white, the raw egg yolk is sterilized, frozen, filtered , Drying treatment such as spray drying or freeze drying, enzyme treatment with phospholipase or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment or subcritical carbon dioxide treatment, salt or The thing etc. which performed 1 type, or 2 or more types of processes, such as mixing processes, such as saccharides, are mentioned. Moreover, as an egg yolk, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the above-mentioned process to these. In this way, when using a whole egg or a mixture of egg yolk and egg white, the egg yolk portion corresponds to the egg yolk of the present invention.
以上のように本発明においては、非溶解状態の澱粉及び/又は水不溶性食物繊維が分散し、乳化調味液の水分含量及び卵黄含有量を特定範囲に調整した乳化調味液を用いるが、このような乳化調味液を製造する方法に特に制限は無い。乳化調味液の製造方法としては、具体的には、例えば、市販品のマヨネーズに、澱粉及び/又は水不溶性食物繊維、更に、水分含量や卵黄含有量を調整するための清水や卵、調味料等を加えミキサー等で撹拌混合することにより製造する方法が挙げられる。また、別の方法としては、まず、水相原料として、澱粉及び/又は水不溶性食物繊維、卵、食酢、調味料、清水等をミキサー等で均一に混合した後、当該水相部を攪拌させながら油を徐々に注加して粗乳化物を製し、次いで、得られた粗乳化物をコロイドミル、高圧ホモジナイザー等で仕上げ乳化を行って製造する方法等が挙げられる。 As described above, in the present invention, an undissolved starch and / or water-insoluble dietary fiber is dispersed, and an emulsified seasoning liquid in which the water content and egg yolk content of the emulsified seasoning liquid are adjusted to a specific range is used. There is no restriction | limiting in particular in the method of manufacturing an emulsified seasoning liquid. Specific examples of the method for producing an emulsified seasoning liquid include, for example, commercially available mayonnaise, starch and / or water-insoluble dietary fiber, and fresh water and eggs for adjusting the water content and egg yolk content. Etc. are added, and the method of manufacturing by stirring and mixing with a mixer etc. is mentioned. As another method, first, starch and / or water-insoluble dietary fiber, egg, vinegar, seasoning, fresh water, etc. are uniformly mixed as a water phase raw material with a mixer or the like, and then the water phase portion is stirred. In this method, the oil is gradually added to produce a crude emulsion, and then the resulting crude emulsion is subjected to final emulsification using a colloid mill, a high-pressure homogenizer, or the like.
本発明のサラダの製造方法においては、上述した乳化調味液で吸水性食材を和えるが、その混合方法は特に限定するものではなく、一般的なサラダの製造方法に準じて行うことができる。例えば、必要に応じて加熱処理や粉砕処理を施した吸水性食材、上述した乳化調味液及びその他必要なサラダ食材をミキサー等の撹拌混合機に投入し、全体が略均一になるまで撹拌混合すればよい。 In the salad manufacturing method of the present invention, the water-absorbing foodstuff is softened with the above-described emulsified seasoning liquid, but the mixing method is not particularly limited, and can be performed according to a general salad manufacturing method. For example, if necessary, water-absorbing foods that have been heat-treated or crushed, the above-described emulsified seasoning liquid, and other necessary salad foods are put into a stirring mixer such as a mixer, and stirred and mixed until the whole becomes substantially uniform. That's fine.
なお、吸水性食材と乳化調味液との混合方法に関し、本発明においては、上述のように特定の乳化調味液と吸水性食材とを混合状態とすることができれば、製造後の外観の変化を抑える本発明の効果が得られる。したがって、本発明において乳化調味液で吸水性食材を和える方法としては、上述のようにして乳化調味液をまず製造し、当該乳化調味液と吸水性食材とをミキサー等で混合する方法の他に、乳化調味液の原料と吸水性食材とを同時に混合する方法、具体的には、例えば、非溶解状態の澱粉又は水不溶性食物繊維、水分含量を調整するための清水、市販のマヨネーズ及び吸水性食材等をミキサー等の撹拌混合機に投入し、これらを同時に撹拌混合する方法等を採用してもよい。 In addition, regarding the mixing method of the water-absorbing foodstuff and the emulsified seasoning liquid, in the present invention, if the specific emulsified seasoning liquid and the water-absorbing foodstuff can be brought into a mixed state as described above, the change in the appearance after production is changed. The effect of this invention to suppress is acquired. Therefore, in the present invention, as a method of softening the water-absorbing foodstuff with the emulsified seasoning liquid, the emulsified seasoning liquid is first manufactured as described above, and the emulsified seasoning liquid and the water-absorbing foodstuff are mixed with a mixer or the like. , A method of mixing the ingredients of the emulsified seasoning liquid and the water-absorbing food at the same time, specifically, for example, non-dissolved starch or water-insoluble dietary fiber, fresh water for adjusting the water content, commercially available mayonnaise and water absorption For example, a method may be employed in which ingredients and the like are put into a stirring mixer such as a mixer, and these are stirred and mixed at the same time.
上述した本発明で用いる乳化調味液と吸収性食材との混合割合は、従来の一般的なサラダと同様に1:1〜20であると好ましく、1:1.5〜15であるとより好ましい。乳化調味液に対する吸収性食材の混合割合が前記範囲より多いとサラダとしての味が薄くなるばかりでなく、茹でたジャガイモやマカロニ等の表面に乳化調味液が付着してサラダ全体が一体感のある口当たりのよい美味しい料理となり難い傾向があり、一方、乳化調味液に対する吸収性食材の混合割合が前記範囲より少ないとサラダの味が濃くなりすぎてしまい好ましくないためである。 The mixing ratio of the emulsified seasoning liquid and absorbent food used in the present invention is preferably 1: 1 to 20 and more preferably 1: 1.5 to 15 as in the case of a conventional general salad. . If the mixing ratio of the absorbent ingredients to the emulsified seasoning liquid is greater than the above range, not only the taste as a salad will be thin, but the emulsified seasoning liquid will adhere to the surface of boiled potatoes, macaroni etc. and the whole salad will have a sense of unity This is because there is a tendency that it is difficult to become a tasty and delicious dish. On the other hand, if the mixing ratio of the absorbent food to the emulsified seasoning liquid is less than the above range, the taste of the salad becomes too thick, which is not preferable.
なお、本発明のサラダの製造方法においては、上述した吸収性食材の他に、例えば、きゅうり、人参等の野菜類、りんご、みかん等の果実類、ハム、卵、ツナ等のサラダ用食材を、本発明の効果を損なわない範囲で適宜選択し配合してもよい。 In the salad production method of the present invention, in addition to the above-described absorbent food, for example, vegetables such as cucumbers, carrots, fruits such as apples and tangerines, salad foods such as ham, eggs and tuna are used. These may be appropriately selected and blended within a range not impairing the effects of the present invention.
以上のように乳化調味液で吸水性食材を和えることにより本発明のサラダが製造できるが、製造したサラダは、樹脂製の成形容器やパウチ等に容器詰めすることで、例えば、チルド温度(0〜15℃)で保存、流通させる容器詰め製品とすることができる。 As described above, the salad of the present invention can be produced by softening the water-absorbing foodstuff with the emulsified seasoning liquid. However, the produced salad can be packed in a resin-made molded container or pouch, for example, at a chilled temperature (0 ˜15 ° C.), which can be stored and distributed.
本発明により製造したサラダは、製造後、半日から2週間、更には1ヵ月間程度経過し、ジャガイモやマカロニ等の吸水性食材が乳化調味液中の水分を吸収したり、サラダ表面が空気と接触して乾燥したりしても、サラダ表層に分離や薄膜状物の形成などが生じ難く和えたての外観を有するものとなる。 The salad produced according to the present invention has passed from half a day to 2 weeks, or even a month after production, and a water-absorbing food such as potato or macaroni absorbs moisture in the emulsified seasoning liquid or the salad surface is air and Even if it is brought into contact and dried, separation or formation of a thin film-like material is unlikely to occur on the salad surface layer, so that it has a fresh appearance.
以下、本発明について、実施例等に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples and the like. The present invention is not limited to these.
次に、本発明を実施例、比較例及び試験例に基づき、更に説明する。 Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.
[実施例1]
下記の配合で酸性水中油型乳化食品を製造した。つまり、下記の配合のうち菜種油以外の原料をミキサーで均一に混合し水相部を調製した後、当該水相部を攪拌させながら菜種油を徐々に注加して粗乳化物を製し、次いで、得られた粗乳化物をコロイドミルで仕上げ乳化して酸性水中油型乳化食品を製造した。
[Example 1]
An acidic oil-in-water emulsified food was produced with the following composition. That is, after preparing a water phase part by uniformly mixing raw materials other than rapeseed oil in the following formulation with a mixer, gradually adding rapeseed oil while stirring the water phase part to produce a crude emulsion, The resulting crude emulsion was finished and emulsified with a colloid mill to produce an acidic oil-in-water emulsion food.
<酸性水中油型乳化食品の配合割合>
菜種油 11%
食酢(酸度5%) 20%
卵黄 5%
架橋澱粉(※) 8%
食塩 1.5%
辛子粉 0.5%
キサンタンガム 1%
グルタミン酸ナトリウム 0.5%
清水 残 余
―――――――――――――――――――――――――
(合計) 100%
(※)タピオカ澱粉を原料とした架橋澱粉(商品名「フードスターチHR−7」、松谷化
学株式会社製)
<Mixing ratio of acidic oil-in-water emulsified food>
Rape oil 11%
Vinegar (acidity 5%) 20%
Yolk 5%
Cross-linked starch (*) 8%
Salt 1.5%
Pepper powder 0.5%
Xanthan gum 1%
Sodium glutamate 0.5%
Shimizu Residue -------------
(Total) 100%
(*) Cross-linked starch made from tapioca starch (trade name “Food Starch HR-7”, manufactured by Matsutani Chemical Co., Ltd.)
次に、得られた酸性水中油型乳化食品を用い、下記の配合でポテトサラダを製造した。つまり、乳化調味液の配合原料である酸性水中油型乳化食品、砂糖、食塩及びグルタミン酸ナトリウムをミキサーに投入して均一になるまで撹拌混合した後、更に、蒸した後皮むきしたジャガイモをミキサーに投入して撹拌混合してポテトサラダを製造した。 Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced with the following composition. That is, after adding acidic oil-in-water emulsified food, sugar, salt and sodium glutamate, which are blending raw materials for the emulsified seasoning liquid, to a mixer and stirring and mixing until uniform, steamed and peeled potatoes into the mixer The potato salad was prepared by mixing and stirring.
<ポテトサラダの配合割合>
乳化調味液
酸性水中油型乳化食品 34%
砂糖 0.3%
食塩 0.2%
グルタミン酸ナトリウム 0.5%
吸水性食材
ジャガイモ(蒸した後皮むきしたもの)65%
――――――――――――――――――――――――――
(合計) 100%
<Mixed proportion of potato salad>
Emulsified seasoning acid oil-in-water emulsified food 34%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Water-absorbing ingredients Potato (steamed and peeled) 65%
――――――――――――――――――――――――――
(Total) 100%
得られたポテトサラダについて、10℃で3日間保管後、サラダの状態について評価したところ、サラダ表層に分離や薄膜状物の形成などが生じることなく好ましい外観であった。なお、実施例1で使用した架橋澱粉を8%含む架橋澱粉−水混合物を調製し、該混合物に対して90℃達温後5分間保持した後、20℃まで放冷し、TKホモミキサーMARKII2.5型(プライミクス株式会社製)で10,000rpm、5分間の攪拌処理を行った後の該混合物(8%水分散液)の粘度は150mPa・sであり、平均粒子径は27.1μmであった。本実施例および後述する実施例において測定された架橋澱粉の平均粒子径は、粒度分布計MT3300EXII(日機装株式会社製)を用いて測定した。また、架橋澱粉の配合量は乳化調味液に対し8%、卵黄含有量は乳化調味液に対し生換算で5%であった。また、乳化調味液の水分含量は、水分含量測定用に別に用意した乳化調味液の配合原料を均一に混合して測定したところ約73%であった。 When the obtained potato salad was stored at 10 ° C. for 3 days and then evaluated for the state of the salad, it had a preferable appearance without separation or formation of a thin film on the salad surface layer. A crosslinked starch-water mixture containing 8% of the crosslinked starch used in Example 1 was prepared. After the temperature reached 90 ° C. for 5 minutes, the mixture was allowed to cool to 20 ° C., and TK homomixer MARK II2 The viscosity of the mixture (8% aqueous dispersion) after stirring at 10,000 rpm for 5 minutes with a 5 type (manufactured by Primix Co., Ltd.) is 150 mPa · s, and the average particle size is 27.1 μm. there were. The average particle size of the crosslinked starch measured in the present example and the examples described later was measured using a particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.). Moreover, the compounding quantity of crosslinked starch was 8% with respect to the emulsified seasoning liquid, and egg yolk content was 5% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was about 73% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.
[実施例2]
実施例1の酸性水中油型乳化食品の製造において、架橋澱粉として「フードスターチHR−7」に変えて、ワキシーコーンスターチを原料とした架橋澱粉(商品名「ファリネックスVA70WM」、松谷化学株式会社製)を用い、キサンタンガムの配合量を0.5%に減らした以外は同様にして、架橋澱粉を分散させた酸性水中油型乳化食品を製造した。次に、得られた酸性水中油型乳化食品を用い、実施例1と同様にしてポテトサラダを製造した。
[Example 2]
In the production of the acidic oil-in-water emulsified food of Example 1, instead of “Food Starch HR-7” as a cross-linked starch, a cross-linked starch made from waxy corn starch (trade name “Farinex VA70WM”, manufactured by Matsutani Chemical Co., Ltd.) The acidic oil-in-water emulsified food in which the cross-linked starch was dispersed was produced in the same manner except that the amount of xanthan gum was reduced to 0.5%. Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.
得られたポテトサラダについて、10℃で3日間保管後、サラダの状態について評価したところ、サラダ表層に分離や薄膜状物の形成などが生じることなく好ましい外観であった。なお、実施例2で使用した架橋澱粉を8%含む架橋澱粉−水混合物を調製し、該混合物に対して90℃達温後5分間保持した後、20℃まで放冷し、TKホモミキサーMARKII2.5型(プライミクス株式会社製)で10,000rpm、5分間の攪拌処理を行った後の該混合物(8%水分散液)の粘度は13,000mPa・sであり、平均粒子径は29.8μmであった。また、架橋澱粉の配合量は乳化調味液に対し8%、卵黄含有量は乳化調味液に対し生換算で5%であった。また、乳化調味液の水分含量は、水分含量測定用に別に用意した乳化調味液の配合原料を均一に混合して測定したところ約73%であった。 When the obtained potato salad was stored at 10 ° C. for 3 days and then evaluated for the state of the salad, it had a preferable appearance without separation or formation of a thin film on the salad surface layer. A crosslinked starch-water mixture containing 8% of the crosslinked starch used in Example 2 was prepared. After the temperature reached 90 ° C. for 5 minutes, the mixture was allowed to cool to 20 ° C., and TK homomixer MARK II2 .5 type (manufactured by Primix Co., Ltd.), the viscosity of the mixture (8% aqueous dispersion) after stirring at 10,000 rpm for 5 minutes is 13,000 mPa · s, and the average particle size is 29. It was 8 μm. Moreover, the compounding quantity of crosslinked starch was 8% with respect to the emulsified seasoning liquid, and egg yolk content was 5% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was about 73% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.
[実施例3]
実施例1の酸性水中油型乳化食品の製造において、「フードスターチHR−7」に変えて、水不溶性食物繊維としてセルロース(商品名「セキセル」、旭化成(株)社製)を用いた以外は同様にして、水不溶性食物繊維を分散させた酸性水中油型乳化食品を製造した。次に、得られた酸性水中油型乳化食品を用い、実施例1と同様にしてポテトサラダを製造した。
[Example 3]
In the production of the acidic oil-in-water emulsified food of Example 1, instead of “Food Starch HR-7”, cellulose (trade name “Sexel”, manufactured by Asahi Kasei Co., Ltd.) was used as a water-insoluble dietary fiber. Similarly, an acidic oil-in-water emulsified food in which water-insoluble dietary fiber was dispersed was produced. Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.
得られたポテトサラダについて、10℃で3日間保管後、サラダの状態について評価したところ、サラダ表層に分離や薄膜状物の形成などが生じることなく好ましい外観であった。なお、セルロースの配合量は乳化調味液に対し8%、卵黄含有量は乳化調味液に対し生換算で5%であった。また、乳化調味液の水分含量は、水分含量測定用に別に用意した乳化調味液の配合原料を均一に混合して測定したところ約73%であった。 When the obtained potato salad was stored at 10 ° C. for 3 days and then evaluated for the state of the salad, it had a preferable appearance without separation or formation of a thin film on the salad surface layer. In addition, the compounding quantity of the cellulose was 8% with respect to the emulsified seasoning liquid, and egg yolk content was 5% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was about 73% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.
[比較例1]
実施例1の酸性水中油型乳化食品の製造において、卵黄配合量を15%に増やしその増加分は清水の配合量を減らして補正した以外は同様にして、酸性水中油型乳化食品を製造した。次に、得られた酸性水中油型乳化食品を用い、実施例1と同様にしてポテトサラダを製造した。
[Comparative Example 1]
In the production of the acidic oil-in-water emulsified food of Example 1, the acid oil-in-water emulsified food was produced in the same manner except that the egg yolk blending amount was increased to 15% and the increase was corrected by reducing the blending amount of fresh water. . Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.
[比較例2]
実施例1の酸性水中油型乳化食品の製造において、食用油脂配合量を40%に増やしその増加分は清水の配合量を減らして補正した以外は同様にして、酸性水中油型乳化食品を製造した。次に、得られた酸性水中油型乳化食品を用い、実施例1と同様にしてポテトサラダを製造した。
[Comparative Example 2]
In the production of the acidic oil-in-water emulsified food of Example 1, the acid oil-in-water emulsified food was produced in the same manner except that the amount of edible oil and fat was increased to 40% and the increase was corrected by reducing the amount of fresh water. did. Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.
[比較例3]
実施例1の酸性水中油型乳化食品の製造において、「フードスターチHR−7」に変えて、ワキシーコーンスターチを原料としたα化澱粉を用いた以外は同様にして、酸性水中油型乳化食品を製造した。次に、得られた酸性水中油型乳化食品を用い、実施例1と同様にしてポテトサラダを製造した。
[Comparative Example 3]
In the production of the acidic oil-in-water emulsified food of Example 1, the acidic oil-in-water emulsified food was obtained in the same manner except that the pregelatinized starch made from waxy corn starch was used instead of “Food Starch HR-7”. Manufactured. Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.
[試験例1]
ポテトサラダを保管した際に生じる外観の変化にポテトサラダの乳化調味液の組成が与える影響を調べるために以下の試験を行った。つまり、実施例1乃至3、並びに比較例1乃至3のポテトサラダを30℃の室内に静置して表面にゆるやかに風をあてながら24時間静置した。続いて、各ポテトサラダにおいて保存前後における状態変化の違いを下記評価基準で評価した。結果を表1に示す。
[Test Example 1]
In order to examine the influence of the composition of the emulsified seasoning liquid of potato salad on the change in appearance that occurs when the potato salad is stored, the following test was conducted. That is, the potato salads of Examples 1 to 3 and Comparative Examples 1 to 3 were allowed to stand in a room at 30 ° C. and allowed to stand for 24 hours while gently blowing the surface. Subsequently, the difference in state change before and after storage in each potato salad was evaluated according to the following evaluation criteria. The results are shown in Table 1.
<評価基準>
A:変化が少なく大変好ましい。
B:変化がやや少なく好ましい。
C:変化がやや大きく好ましくない。
D:変化が大きく好ましくない。
<Evaluation criteria>
A: Very little change and very preferable.
B: Little change is preferable.
C: The change is somewhat large and not preferable.
D: The change is large and not preferable.
表1より、非溶解状態の澱粉及び/又は水不溶性食物繊維を分散させるとともに、乳化調味液の水分含量を60〜98%、卵黄含有量を生換算で0.1〜8%に調整した乳化調味液を用いたポテトサラダは、製造後に時間が経過しても外観が損なわれ難いことが理解できる(実施例1乃至3)。これに対し、非溶解状態の澱粉又は水不溶性食物繊維を分散させず、溶解状態の澱粉を用いた場合(比較例3)、乳化調味液の水分含量が前記範囲より低い場合(比較例2)、卵黄含有量が前記範囲から多い場合(比較例1)は、分離や薄膜状物の形成による外観の変化が大きく好ましくなかった。 From Table 1, emulsification in which undissolved starch and / or water-insoluble dietary fiber is dispersed, the water content of the emulsified seasoning liquid is adjusted to 60 to 98%, and the egg yolk content is adjusted to 0.1 to 8% on a raw basis. It can be understood that the appearance of the potato salad using the seasoning liquid is unlikely to be impaired even if time passes after production (Examples 1 to 3). On the other hand, when not dissolved starch or water-insoluble dietary fiber is used and dissolved starch is used (Comparative Example 3), when the water content of the emulsified seasoning liquid is lower than the above range (Comparative Example 2). When the egg yolk content was larger than the above range (Comparative Example 1), the change in the appearance due to separation or the formation of a thin film was not preferable.
[実施例4]
実施例1の酸性水中油型乳化食品の製造において、架橋澱粉を配合しなかった以外は同様にして、酸性水中油型乳化食品を製造した。
[Example 4]
In the production of the acidic oil-in-water emulsified food of Example 1, an acidic oil-in-water emulsified food was produced in the same manner except that no crosslinked starch was added.
次に、得られた酸性水中油型乳化食品を用い、下記の配合割合とした以外は実施例1と同様にしてポテトサラダを製造した。なお、架橋澱粉の配合量は乳化調味液に対し6%、卵黄含有量は乳化調味液に対し生換算で4%であった。また、乳化調味液の水分含量は、水分含量測定用に別に用意した乳化調味液の配合原料を均一に混合して測定したところ約80%であった。 Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1 except that the following blending ratio was used. In addition, the compounding quantity of crosslinked starch was 6% with respect to the emulsified seasoning liquid, and egg yolk content was 4% by raw conversion with respect to the emulsified seasoning liquid. Further, the water content of the emulsified seasoning liquid was about 80% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.
<ポテトサラダの配合割合>
乳化調味液
酸性水中油型乳化食品 25%
架橋澱粉(実施例1で使用したもの) 2%
砂糖 0.3%
食塩 0.2%
グルタミン酸ナトリウム 0.5%
清水 7%
吸水性食材
ジャガイモ(蒸した後皮むきしたもの)65%
――――――――――――――――――――――――――
(合計) 100%
<Mixed proportion of potato salad>
Emulsified seasoning acid oil-in-water emulsified food 25%
Cross-linked starch (used in Example 1) 2%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 7%
Water-absorbing ingredients Potato (steamed and peeled) 65%
――――――――――――――――――――――――――
(Total) 100%
得られたポテトサラダについて、10℃で3日間保管後、サラダの状態について評価したところ、サラダ表層に分離や薄膜状物の形成などが生じることなく好ましい外観であった。 When the obtained potato salad was stored at 10 ° C. for 3 days and then evaluated for the state of the salad, it had a preferable appearance without separation or formation of a thin film on the salad surface layer.
[実施例5]
下記の配合割合でマカロニサラダを製造した。つまり、乳化調味液の配合原料として、実施例4で得られた酸性水中油型乳化食品、架橋澱粉、セルロース、砂糖、食塩、グルタミン酸ナトリウム及び清水をミキサーに投入して均一になるまで撹拌混合した後、更に、ボイルしたマカロニをミキサーに投入して撹拌混合してマカロニサラダを製造した。なお、架橋澱粉及びセルロースの合計配合量は乳化調味液に対して20%、卵黄含有量は乳化調味液に対し生換算で4%であった。また、乳化調味液の水分含量は、水分含量測定用に別に用意した乳化調味液の配合原料を均一に混合して測定したところ約66%であった。
[Example 5]
Macaroni salad was manufactured at the following blending ratio. That is, as an ingredient for emulsified seasoning liquid, the acidic oil-in-water emulsified food obtained in Example 4, cross-linked starch, cellulose, sugar, salt, sodium glutamate, and fresh water were added to a mixer and mixed until uniform. Thereafter, boiled macaroni was added to a mixer and mixed by stirring to produce a macaroni salad. In addition, the total compounding quantity of crosslinked starch and cellulose was 20% with respect to the emulsified seasoning liquid, and egg yolk content was 4% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was approximately 66% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.
<マカロニサラダの配合割合>
乳化調味液
酸性水中油型乳化食品(実施例4と同じ) 25%
架橋澱粉(実施例1で使用したもの) 2%
セルロース(実施例3で使用したもの) 5%
砂糖 0.3%
食塩 0.2%
グルタミン酸ナトリウム 0.5%
清水 2%
吸水性食材
マカロニ(ボイルしたもの) 65%
――――――――――――――――――――――――――――
(合計) 100%
<Mixed ratio of macaroni salad>
Emulsified seasoning acid oil-in-water emulsified food (same as Example 4) 25%
Cross-linked starch (used in Example 1) 2%
Cellulose (used in Example 3) 5%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 2%
Water-absorbing food macaroni (boiled) 65%
――――――――――――――――――――――――――――
(Total) 100%
得られたマカロニサラダについて、10℃で3日間保管後、サラダの状態について評価したところ、サラダ表層に分離や薄膜状物の形成などが生じることなく好ましい外観であった。なお、喫食したところややざらついた食感であった。 When the obtained macaroni salad was stored at 10 ° C. for 3 days and evaluated for the state of the salad, it had a preferable appearance without separation or formation of a thin film on the surface of the salad. In addition, when eating, it was a slightly rough texture.
[実施例6]
下記の配合でカボチャサラダを製造した。つまり、乳化調味液の配合原料として、実施例4で得られた酸性水中油型乳化食品、架橋澱粉、生米澱粉、砂糖、食塩及びグルタミン酸ナトリウムをミキサーに投入して均一になるまで撹拌混合した後、更に、ボイルした後ダイスカットしたカボチャ及びサツマイモをミキサーに投入して撹拌混合してカボチャサラダを製造した。なお、架橋澱粉及び生米澱粉の合計配合量は乳化調味液に対して5%、卵黄含有量は乳化調味液に対し生換算で3%であった。また、乳化調味液の水分含量は、水分含量測定用に別に用意した乳化調味液の配合原料を均一に混合して測定したところ約83%であった。
[Example 6]
A pumpkin salad was manufactured with the following composition. That is, as an ingredient for emulsified seasoning liquid, the acidic oil-in-water emulsified food obtained in Example 4, cross-linked starch, raw rice starch, sugar, sodium chloride and sodium glutamate were charged into a mixer and mixed until uniform. Thereafter, the pumpkin and sweet potato that had been boiled and then diced were put into a mixer and mixed by stirring to produce a pumpkin salad. In addition, the total compounding quantity of bridge | crosslinking starch and raw rice starch was 5% with respect to the emulsified seasoning liquid, and egg yolk content was 3% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was about 83% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.
<カボチャサラダの配合割合>
乳化調味液
酸性水中油型乳化食品(実施例4と同じ)25%
架橋澱粉(実施例1で使用したもの) 1%
生米澱粉 1%
砂糖 0.3%
食塩 0.2%
グルタミン酸ナトリウム 0.5%
清水 12%
吸水性食材
カボチャ(ボイル後カットしたもの) 50%
サツマイモ(ボイル後カットしたもの) 10%
―――――――――――――――――――――――――――
(合計) 100%
<Pump ratio of pumpkin salad>
Emulsified seasoning acid oil-in-water emulsified food (same as Example 4) 25%
Cross-linked starch (used in Example 1) 1%
Raw rice starch 1%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 12%
Water-absorbing food pumpkin (cut after boiling) 50%
10% sweet potato (cut after boiling)
―――――――――――――――――――――――――――
(Total) 100%
得られたカボチャサラダについて、10℃で3日間保管後、サラダの状態について評価したところ、サラダ表層に分離や薄膜状物の形成などが生じることなく好ましい外観であった。 When the obtained pumpkin salad was stored at 10 ° C. for 3 days and then evaluated for the state of the salad, the appearance was favorable without separation or formation of a thin film on the surface of the salad.
Claims (1)
乳化調味液で和えたサラダの製造方法において、
乳化調味液に、
非溶解状態の澱粉、
又は非溶解状態の澱粉及び水不溶性食物繊維、
が分散されており、
乳化調味液の水分含量が70〜98%、
かつ、卵黄含有量が生換算で0.1〜6%であり、
前記非溶解状態の澱粉が以下に記載の架橋澱粉であり、
サラダの製造工程において60℃以上で加熱しない、
サラダの製造方法。
<架橋澱粉>
架橋澱粉は、以下の条件で調製された架橋澱粉−水混合物の粘度が120〜20,000mPa・sであり、
かつ、該混合物中の架橋澱粉の平均粒子径が20〜40μmである。
条件:8%の該架橋澱粉を含む架橋澱粉−水混合物に対して90℃達温後5分間保持した後、20℃まで放冷し、ホモミキサーで10,000rpm、5分間の攪拌処理を行う。 Contains one or more water-absorbing ingredients potato, pumpkin, sweet potato or pasta,
In the manufacturing method of salad mixed with emulsified seasoning liquid,
To emulsified seasoning liquid,
Undissolved starch,
Or undissolved starch and water-insoluble dietary fiber,
Are distributed,
The water content of the emulsified seasoning liquid is 70-98%,
And egg yolk content is 0.1-6% in raw conversion,
The undissolved starch is a crosslinked starch described below,
Do not heat above 60 ° C in the salad manufacturing process,
Salad manufacturing method.
<Crosslinked starch>
The crosslinked starch has a viscosity of a crosslinked starch-water mixture prepared under the following conditions of 120 to 20,000 mPa · s,
And the average particle diameter of the crosslinked starch in this mixture is 20-40 micrometers .
Condition: Cross-linked starch-water mixture containing 8% of the cross-linked starch was held at 90 ° C. for 5 minutes and then allowed to cool to 20 ° C. and then stirred at 10,000 rpm for 5 minutes with a homomixer. .
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