JP2002165585A - Method for producing potato salad - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing potato salad having no problem of germ, and excellent taste and palate feeling. SOLUTION: This method for producing potato salad comprises cooling steamed and crushed potatoes to <=15 deg.C and dressing the resultant potatoes through adding mayonnaise thereto; wherein the cooling method comprises gradually cooling steamed and crushed potatoes to 40-60 deg.C followed by rapidly cooling the resultant potatoes to <=15 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing potato salad for business use, which has no problem of bacteria and has excellent taste and texture.

[0002]

2. Description of the Related Art Potato salad is one of the most popular salad types. In addition to supermarkets, convenience stores, family restaurants, fast food stores, take-out lunch boxes, and other remarkable developments in the food service industry, their sales volume is increasing. Unlike commercial potato salads, such commercial potato salads are produced in large quantities at once by a side dish processing manufacturer. The manufacturing method is described in, for example, JP-A-5-32894.
As disclosed in Japanese Patent Publication No. 8 (1994), usually, steamed and crushed potatoes are rapidly cooled to 10 to 15 ° C. due to bacterial problems, and the ingredients and mayonnaise prepared in advance are added to the cooled potatoes.

However, homemade potato salad made at home has excellent flavor of steamed potatoes and has a texture of a lump of mass, whereas the conventional commercial potato salad produced by the above method is Steamed potatoes also have a problem in that the original flavor is lost, the mass has a hard texture, and the taste and texture are inferior to homemade potato salad.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing a potato salad having excellent taste and texture without bacterial problems.

[0005]

Means for Solving the Problems As a result of intensive studies on a cooling method to achieve the above object, the present inventors have found that a slow cooling to a specific temperature range and then a rapid cooling are carried out to achieve bacterial It was found that a potato salad having excellent taste and texture was obtained without any problem, and the present invention was completed. That is, the present invention relates to a method for producing potato salad in which steamed and crushed potatoes are cooled to 15 ° C. or less, and then mayonnaise is added to soften the potato salad. After that, a method for producing a potato salad which is rapidly cooled to 15 ° C. or less is provided.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, “%” means “% by mass”, and “parts” means “parts by mass”.
Means In the present invention, steamed potatoes, ingredients for potato salad, mayonnaise, and other various seasonings and bacteriostats, if necessary, are used as raw materials. The potatoes cooked here are steamed washed potatoes, with the skin peeled, peeled while hot, or peeled, cut to an appropriate size if necessary, and then steamed. is there. As for the degree of steaming,
Specifically, for example, steamed for 30 to 90 minutes in a steamer,
The product temperature is preferably set to about 80 to 100 ° C. When the cut potatoes are steamed, the size depends on the size of the potatoes in the hole. For example, a die cut is preferably about 2 cm square or more. If the cut is smaller than this, the steaming time will be shortened,
The taste of potatoes leaks out, making it difficult to obtain a delicious potato salad, and in the process of transferring to the next step, not only affecting workability and productivity, but also unfavorable because a potato salad with a handmade appearance is not obtained .

Next, the steamed potatoes are crushed. As a method of crushing, any method can be used. For example, steamed potatoes have an opening of 10 to 30 m.
It is good to crush by pressing against a mesh of about m. As for the crushed potato, a lump having a size of 10 to 40 mm is preferably at least 20% or more, more preferably 30% or more. Less than 20% lump or 10m
If it is smaller than m, for example, the lump is crushed in the process of being mixed with mayonnaise, and it is difficult to obtain a potato salad having a lump-like texture and appearance similar to handmade. On the other hand, if it is larger than 40 mm, it is difficult to obtain a potato salad having a well-balanced taste and texture in which potatoes and mayonnaise are integrated, which is not preferable. Where 10
A block having a size of ４０40 mm means that the largest width portion of the block is 10 to 40 mm. In the case of potatoes that have been cut and steamed, if the size is about 10 to 40 mm, the crushing step may be omitted, which is included in the “steamed and crushed potatoes” of the present invention.

In the present invention, steamed and crushed potatoes are
It is slowly cooled to 40 to 60 ° C, but it is preferable to add a seasoning with a seasoning liquid other than mayonnaise-like food before cooling, since a potato salad with excellent taste is obtained. Here, the seasoning liquid is not particularly limited as long as it does not impair the flavor of the potato salad. For example, one or more mixed seasoning liquids such as saline solution, vinegar, sugar solution, bouillon, amino acid solution, Further, a seasoning liquid containing edible oils and fats may be mentioned. In particular, a seasoning liquid containing edible oils and fats is preferable because the flavor of steamed potatoes is maintained. If necessary, add glycine,
Bacteriostatic agents such as sodium acetate, egg white lysozyme, protamine, and polylysine may be contained. The addition amount of seasoning liquid is 1-2 parts per 100 parts of steamed and crushed potatoes.
0 parts is preferred. If it is less than 1 part, it is difficult to uniformly add potatoes to the whole, while if it is more than 20 parts, the balance of taste as a potato salad is unfavorably lost.

According to the present invention, the above-mentioned steamed and crushed potatoes or those further seasoned with a seasoning liquid are used for 40 to 40 hours.
Cool slowly to 60 ° C, preferably 45-55 ° C. Slow cooling until the temperature becomes lower than the lower limit of the above-mentioned temperature range is not preferable as a potato salad for business use because a bacterial count is easily increased. On the other hand, if slowly cooling only to the product temperature higher than the upper limit, steamed potatoes in the obtained potato salad not only lose the original flavor, but also the lump has a hard texture due to rapid cooling in the next step. Not preferred. Here, slow cooling means that the potatoes that have been steamed and crushed, or those further seasoned with a seasoning liquid, are cooled to the final temperature of slow cooling in 30 minutes or more, for example, It is good to cool with a refrigerator, a blower, a suction machine, etc.

Next, the slowly cooled potato is rapidly cooled to 15 ° C. or less. Here, rapid cooling means that the potato that has been slowly cooled is cooled to a temperature of 15 ° C. or less within 45 minutes, and may be cooled by, for example, a vacuum cooler. Unless performed by rapid cooling as shown in the test example described later, the obtained potato salad becomes bacterially easy to increase in bacterial count, which is not preferable as a commercial potato salad.

Next, the potatoes cooled to 15 ° C. or less are added with ingredients and mayonnaise according to a conventional method, and are softened. Here, the mayonnaise includes not only what is usually called mayonnaise but also what is called salad dressing.
The ingredients are not particularly limited as long as they are used in potato salad, and include, for example, carrots, cucumbers, onions, corn, ham, corned beef, tuna meat, jellyfish and the like. In addition, the compounding ratio is about the same as conventional potato salad, specifically, 40 to 80 parts of steamed potatoes, or those further seasoned with seasonings,
It is good to use 10-30 parts of ingredients and 10-30 parts of mayonnaise.

The potato salad produced by the above method is filled in a container such as a plastic bag or a tray, and supplied as a commercial potato salad. Furthermore, the potato salad which can be stored for a long period of time can be obtained by sterilizing the contents filled in the container with, for example, hot water at 60 to 100 ° C. for about 30 to 90 minutes according to a conventional method.

Next, the present invention will be described in more detail based on examples and test examples. Note that the present invention is not limited to these.

[0014]

EXAMPLES Example 1 100 kg of peeled and budded potatoes were steamed at 100 ° C. for 60 minutes. The steamed potato was pressed against a mesh having a mesh size of 20 mm to be crushed, and a product containing about 50% of a lump having a size of 10 to 40 mm was obtained. 60 kg of this steamed and crushed potato
Was transferred to a mixer, and 3 kg of the seasoning liquid having the following mixing ratio was added to the whole while stirring slowly at a speed at which the lump did not collapse. This is 70cm (vertical) x 50cm
(Horizontal) × 15 cm (height) stainless steel vat is filled to a height of about 10 cm, and refrigerator (4 ° C.)
And cooled slowly until the product temperature reached 45 ° C. Next, it was transferred to a vacuum cooler and immediately cooled rapidly to 15 ° C. The cooled 61 kg is transferred to a mixer and, while stirring, 20 k of commercially available mayonnaise (manufactured by Kewpie Co., Ltd.)
g, boiled 1cm size chopped carrot 7k
g, 5 kg of thinly sliced onion and 7 kg of lightly salted round sliced cucumbers were added successively and mixed until almost uniform. The resulting potato salad was filled in a plastic bag at 4 kg each and sealed. The time required for slow cooling was about 90 minutes, and the time required for rapid cooling thereafter was about 30 minutes.

[0015]

[0016]

[Test Example] [Test Example 1] To examine the influence of the end temperature of slow cooling, potato salad was prepared in the same manner as in Example 1 except that slow cooling was ended at the product temperature shown in Table 1 in Example 1. Made. Each of the obtained potato salads was eaten, and the taste and texture were evaluated. Each of the obtained potato salad was allowed to stand at 30 ° C. for 2 hours, and the number of general viable bacteria was measured by an ordinary method. In addition, when the end temperature of the slow cooling was 15 ° C., all of the slow cooling was performed without rapid cooling.

[0017]

【table 1】

The symbols in the table are as follows. 1) Taste and texture ○: Steamed potatoes have the original flavor, chunks of potatoes are also aggressive △: Steamed potatoes have a little lost original flavor,
Potato lumps also have a slightly hard texture x: Steamed potatoes lose their original flavor and potato lumps also have a hard texture 2) Bacterial evaluation ○: 1 × Less than 104 / g △: 1 × 104 / g or more, less than 1 × 105 / g ×: 1 × 105 / g or more 3) Comprehensive evaluation ：: All of taste, texture and bacterial evaluation are “○” ：: Either taste, texture or bacterial evaluation is “「 ”
And the other is “Δ” △: Both taste, texture and bacterial evaluation are “△” ×: Either taste, texture or bacterial evaluation is “×”

According to Table 1, 6 pieces of steamed and crushed potatoes
Those that completed slow cooling at a temperature higher than 0 ° C. and then rapidly cooled were inferior in taste and texture, while those that performed slow cooling to a temperature lower than 40 ° C. had poor bacterial evaluation. Therefore, it is understood that unless slowly cooled to 40 to 60 ° C. and then rapidly cooled to 15 ° C. or less, a potato salad having no bacterial problem and having excellent taste and texture cannot be obtained. You. In particular, those slowly cooled to 45 to 55 ° C were preferred.

[0020]

As described above, although the potato salad obtained by the production method of the present invention is produced on an industrial scale, it does not have any bacterial problems and has excellent taste and texture. Therefore, further expansion is expected as a commercial potato salad.

Claims (1)

[Claims] 1. A method for producing potato salad in which steamed and crushed potatoes are cooled to 15 ° C. or less, and then mayonnaise is added to soften the potato salad. After, 15 ℃
A method for producing potato salad, which is rapidly cooled to the following.