JP2009219469A - Method for producing salad - Google Patents

Method for producing salad Download PDF

Info

Publication number
JP2009219469A
JP2009219469A JP2008070273A JP2008070273A JP2009219469A JP 2009219469 A JP2009219469 A JP 2009219469A JP 2008070273 A JP2008070273 A JP 2008070273A JP 2008070273 A JP2008070273 A JP 2008070273A JP 2009219469 A JP2009219469 A JP 2009219469A
Authority
JP
Japan
Prior art keywords
salad
water
seasoning composition
lactic acid
egg white
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2008070273A
Other languages
Japanese (ja)
Inventor
Akihiro Mizogami
Noriko Sakao
紀子 坂尾
晃弘 溝上
Original Assignee
Q P Corp
キユーピー株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Q P Corp, キユーピー株式会社 filed Critical Q P Corp
Priority to JP2008070273A priority Critical patent/JP2009219469A/en
Publication of JP2009219469A publication Critical patent/JP2009219469A/en
Pending legal-status Critical Current

Links

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing salad suppressed in oil separation which is caused by absorption of water in a seasoning composition mixed with mayonnaise, of a water absorbing food material such as potato and macaroni, and having excellent taste with original palatability of salad. <P>SOLUTION: This method for producing the salad comprises dressing a water-absorbing food material with a seasoning composition mixed with acid oil-in-water emulsifying food. In more details, the method comprises mixing 0.1-5% in terms of solid of lactic fermented albumen with the seasoning composition, and bringing a water content of the seasoning composition to 25-65%. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

本発明は、酸性水中油型乳化食品を配合した調味組成物でジャガイモやマカロニ等の吸水性食材を和えるサラダの製造方法に関し、より詳しくは、製造後に前記吸水性食材が調味組成物中の水分を吸収することにより起きる油分離が抑制され、しかも、サラダ本来の口当たりのよい良好な食味を有するサラダの製造方法に関する。 The present invention relates to a method for producing a salad in which a water-absorbing foodstuff such as potato or macaroni is blended with a seasoning composition containing an acidic oil-in-water emulsified food, and more specifically, the water-absorbing foodstuff is water in the seasoning composition after production. The present invention relates to a method for producing a salad that suppresses oil separation caused by absorbing odor and has a good taste that is natural to the salad.

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当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調味組成物で和えて、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調味組成物は、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が一体感のある口当たりのよい美味しい料理となる。 Boiled potatoes, macaroni, and other ingredients are starchy and difficult to eat as they are. Often done. The seasoning composition containing mayonnaise, etc. has an appropriate viscosity with edible oils and fats dispersed almost uniformly as oil droplets, and it adheres to the surface of boiled potatoes, macaroni, etc., and the whole salad has a sense of unity It will be a delicious and tasty dish.

このようなポテトサラダやマカロニサラダ等は、製造直後は美味しいものであるが、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調味組成物と混合されるとその接触面から経時的に調味組成物中の水分を吸水し、その結果、水を奪われた調味組成物中の油滴の乳化が壊れて油分離が生じる場合がある。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するため食品工業的に大量生産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、上述した油分離によりサラダ表面に油が漏出してギラついた外観となったり、ひどい場合には、漏出した油が食材の表面から滴り落ちるような状態となったりして、商品価値が失われるという問題があった。 Such potato salad and macaroni salad are delicious immediately after production, but potato, macaroni, etc. are highly water-absorbing ingredients, so when mixed with a seasoning composition containing mayonnaise etc., the contact surface From time to time, moisture in the seasoning composition is absorbed, and as a result, the emulsification of oil droplets in the seasoning composition deprived of water may be broken to cause oil separation. Especially for stuffed potato salad and macaroni salad that are mass-produced in the food industry for sale at convenience stores and supermarkets, etc. As a result, the oil separation described above causes the oil to leak onto the surface of the salad, resulting in a glaring appearance, and in severe cases, the leaked oil may drip from the surface of the foodstuff, resulting in commercial value. There was a problem of being lost.

従来、このような油分離を抑制する方法としては、製造後にジャガイモやマカロニ等の食材が吸水する水分量を考慮し、マヨネーズの他に清水を加えて水分含量の高い調味組成物を調製し、これで食材を和えることが行われている。また、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。これら従来提案されている方法によれば上述した油分離はある程度抑制されるものの、前者の方法では、得られたサラダ全体が糊のようにベタつく食感となる傾向があり、後者の方法では、添加した添加材により糊っぽい食感となる傾向があった。したがって、サラダ本来の食感を損なわずに上述の油分離を充分に抑制する技術の開発が望まれている。 Conventionally, as a method for suppressing such oil separation, in consideration of the amount of water absorbed by ingredients such as potatoes and macaroni after production, a seasoning composition having a high water content is prepared by adding fresh water in addition to mayonnaise, The ingredients are now being tempered. Further, for example, JP 2004-97101 A (Patent Document 1) discloses a potato salad containing gum arabic and / or arabinogalactan as a method for preventing oil leakage due to emulsion breakage of an acidic oil-in-water type emulsified food. Has been proposed. According to these conventionally proposed methods, although the oil separation described above is suppressed to some extent, in the former method, the obtained salad tends to have a sticky texture like glue, and in the latter method, There was a tendency for the added material to have a pasty texture. Therefore, development of the technique which suppresses the above-mentioned oil separation sufficiently without impairing the original texture of the salad is desired.

一方、近年、ヨーグルト等の乳酸発酵食品には、乳酸菌が産生する様々な健康機能物質等が含まれるだけでなく、乳酸菌そのものによる健康機能改善効果が得られることも明らかになっており注目が高まっている。そのため、健康機能改善の点から、ヨーグルト等の乳酸発酵食品を日常的に摂食できるようにした食品の開発が要望されるようになってきている。しかしながら、乳酸発酵食品の健康機能改善以外の利用方法、例えば、乳酸発酵食品を種々の食品に配合して当該食品の物性を改質する等の利用方法については、従来充分な検討がされているとは言い難い。 On the other hand, in recent years, it has become clear that lactic acid fermented foods such as yogurt contain not only various health functional substances produced by lactic acid bacteria, but also the effect of improving health functions by lactic acid bacteria themselves. ing. Therefore, from the viewpoint of improving the health function, development of foods that can eat lactic acid fermented foods such as yogurt on a daily basis has been demanded. However, utilization methods other than the improvement of health function of lactic acid fermented foods, for example, utilization methods such as blending lactic acid fermented foods into various foods to improve the physical properties of the foods have been sufficiently studied. It's hard to say.

特開2004−97101号公報JP 2004-97101 A 特開2006−320288号公報JP 2006-320288 A

本発明の目的は、ジャガイモやマカロニ等の吸水性食材がマヨネーズ等を配合した調味組成物中の水分を吸収することにより起きる油分離が抑制され、しかも、サラダ本来の口当たりのよい良好な食味を有するサラダの製造方法を提供するものである。 The object of the present invention is to suppress oil separation caused by the absorption of moisture in a seasoning composition containing mayonnaise or the like by a water-absorbing food material such as potato or macaroni, and to achieve a good taste that is original to the salad. A method for producing a salad is provided.

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、酸性水中油型乳化食品を配合した調味組成物でジャガイモやマカロニ等の吸水性食材を和えるサラダの製造方法において、調味組成物に特定の乳酸発酵食品、すなわち、乳酸発酵卵白を配合するとともに、調味組成物の水分含量を特定範囲に調整するならば、意外にも保存後の油分離が抑制されたサラダが得られること、また、この場合、従来のように単に加水して水分含量を高くした調味組成物を用いた場合に比べて糊のようにベタつく食感となり難く、サラダ本来の口当たりのよい良好な食感となることを見出した。そして、更に、前記乳酸発酵卵白の配合量を特定量とするならば、乳酸発酵食品特有の乳酸発酵臭等によりサラダ本来の風味が損なわれることがないことを見出し、遂に本発明を完成するに至った。 As a result of diligent research to achieve the above-mentioned object, the inventors of the present invention have prepared a seasoning composition in a salad manufacturing method that blends a water-absorbing food such as potato or macaroni with a seasoning composition containing an acidic oil-in-water emulsified food. When a specific lactic acid fermented food, that is, lactic acid fermented egg white is added to the product and the moisture content of the seasoning composition is adjusted to a specific range, a salad with unexpectedly reduced oil separation after storage should be obtained. Also, in this case, compared to the case of using a seasoning composition that is simply hydrated to increase the water content as in the past, it is less likely to become a sticky texture like a paste, I found out that And furthermore, if the blending amount of the lactic acid fermented egg white is set to a specific amount, it will be found that the original flavor of the salad is not impaired by the lactic acid fermentation odor unique to the lactic acid fermented food, and finally the present invention is completed. It came.

すなわち、本発明は、
(1) 酸性水中油型乳化食品を配合した調味組成物で吸水性食材を和えるサラダの製造方法において、調味組成物に乳酸発酵卵白を固形分換算で0.1〜5%配合するとともに、調味組成物の水分含量を25〜65%とするサラダの製造方法、
(2) 調味組成物で吸水性食材を和えた後、容器詰めして加熱殺菌する(1)記載のサラダの製造方法、
である。
That is, the present invention
(1) In the manufacturing method of the salad which softens a water-absorbing foodstuff with the seasoning composition which mix | blended the acidic oil-in-water type emulsified food, 0.1-5% of lactic acid fermented egg white is mix | blended with a seasoning composition, and seasoning is carried out. A method for producing a salad, wherein the moisture content of the composition is 25 to 65%;
(2) The method for producing the salad according to (1), wherein the water-absorbing foodstuff is tempered with the seasoning composition and then packed in a container and sterilized by heating.
It is.

なお、特開2006−320288号公報(特許文献2)には、乳酸発酵卵白を呈味改善材として種々の食品に配合することが記載されているが、マヨネーズ等を配合した調味組成物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に乳酸発酵卵白を配合することや、これらサラダの保存後の安定性等についてはなんら記載されていない。 JP-A-2006-320288 (Patent Document 2) describes that lactic acid fermented egg white is blended in various foods as a taste improving material, but it is a seasoning composition blended with mayonnaise or the like. There is no description of blending lactic acid fermented egg white into a salad soaked with water-absorbing food ingredients such as or macaroni and the stability of these salads after storage.

本発明のサラダの製造方法によれば、ジャガイモやマカロニ等の吸水性食材がマヨネーズ等を配合した調味組成物中の水分を吸収することにより起きる油分離が抑制され、しかも、サラダ本来の口当たりのよい良好な食味を有するサラダが得られる。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 method for producing a salad of the present invention, oil separation caused by absorption of moisture in a seasoning composition containing mayonnaise or the like by a water-absorbing food material such as potato or macaroni is suppressed, and the original taste of the salad is also reduced. A salad with good good taste is obtained. 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、本発明を詳細に説明する。なお、本発明において「%」は「質量%」を意味する。 Hereinafter, the present invention will be described in 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調味組成物と和えてサラダとした際に当該調味組成物中の水分を吸収して油分離が生じ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. As an absorbent food known to absorb oil in the seasoning composition when mixed with a seasoning composition containing mayonnaise or the like, oil separation occurs, specifically, for example, In addition to vegetables that easily absorb moisture, such as potatoes, pumpkins, and sweet potatoes, examples include pasta such as macaroni, penne, and spaghetti. 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 acidic oil-in-water emulsified food used in the present invention has an aqueous phase adjusted to pH 3 to 4.6 with an acid material such as vinegar, and edible fats and oils are dispersed almost uniformly as oil droplets in the aqueous phase. An emulsified food in which an oil-in-water emulsified 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.

また、本発明の調味組成物とは、前記吸水性食材を調味するための液状の組成物をいい、少なくとも前記酸性水中油型乳化食品が配合されている。このような本発明の調味組成物としては、酸性水中油型乳化食品の他に、通常、サラダに用いられる水溶性、あるいは、油溶性の種々の配合原料を配合することができる。調味組成物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、柑橘果汁等の各種調味料、コショウ等の香辛料、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。 Moreover, the seasoning composition of this invention means the liquid composition for seasoning the said water absorbing foodstuff, and the said acidic oil-in-water type emulsified food is mix | blended at least. As such a seasoning composition of this invention, the water-soluble or oil-soluble various mixing | blending raw material normally used for a salad other than acidic oil-in-water type emulsified food can be mix | blended. Examples of such raw materials to be blended in the seasoning composition include salt, sugar, sodium glutamate, soy sauce, miso, nucleic acid-based umami seasoning, various seasonings such as citrus juice, spices such as pepper, xanthan gum, gum arabic, Thickeners such as modified starch, 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 The salt, antioxidants, such as vitamin E, a pigment | dye, a fragrance | flavor, etc. are mentioned.

前記酸性水中油型乳化食品を配合した調味組成物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 seasoning composition containing the acidic oil-in-water emulsified food is not particularly limited, and specifically, for example, a potato salad using potato as the water-absorbing food In addition, a pumpkin salad using pumpkin as a water-absorbing food material, a pasta salad using macaroni, penne, spaghetti, etc. as a water-absorbing food material can be obtained.

本発明は、酸性水中油型乳化食品を配合した調味組成物で吸水性食材を和えるサラダの製造方法において、用いる調味組成物に特徴を有するものであり、まず、乳酸発酵卵白を調味組成物に対して固形分換算で0.1〜5%配合した調味組成物を用いることを特徴とする。後述のように、調味組成物の水分含量を特定範囲に調整する必要があるが、乳酸発酵卵白を特定量配合した調味組成物を用いることにより、ジャガイモやマカロニ等の吸水性食材が調味組成物中の水分を吸収することにより起きる保存後の油分離が抑制され、しかも、サラダ本来の口当たりのよい良好な食味を有するサラダを得ることができる。 The present invention is characterized by the seasoning composition used in the method for producing a salad in which a water-absorbing foodstuff is blended with a seasoning composition containing an acidic oil-in-water emulsified food. First, lactic acid fermented egg white is used as a seasoning composition. On the other hand, a seasoning composition containing 0.1 to 5% in terms of solid content is used. As described later, it is necessary to adjust the moisture content of the seasoning composition to a specific range, but by using a seasoning composition containing a specific amount of lactic acid fermented egg white, water-absorbing foodstuffs such as potato and macaroni are seasoning compositions. The oil separation after storage caused by absorbing the moisture in the inside is suppressed, and furthermore, a salad having a good taste that is natural to the salad can be obtained.

前記乳酸発酵卵白の配合量は、油分離の抑制効果がより得られ易く、よりなめらかで口当たりのよい食感とする点からは、調味組成物に対して固形分換算で好ましくは0.5%以上、より好ましくは0.8%以上、更に好ましくは1.2%以上である。一方、乳酸発酵卵白により吸水性食材の風味がより損なわれ難い点からは、前記乳酸発酵卵白の配合量は、調味組成物に対して固形分換算で好ましくは4%以下、より好ましくは3%以下である。 The blending amount of the lactic acid fermented egg white is more preferably 0.5% in terms of solid content with respect to the seasoning composition from the viewpoint that the effect of suppressing oil separation is more easily obtained and the texture is smoother and mouthfeel. Above, more preferably 0.8% or more, still more preferably 1.2% or more. On the other hand, the blending amount of the lactic acid fermented egg white is preferably 4% or less, more preferably 3% in terms of solid content with respect to the seasoning composition, from the viewpoint that the flavor of the water-absorbing food is less likely to be impaired by the lactic acid fermented egg white. It is as follows.

これに対して、後述のように調味組成物の水分含量を特定範囲に調整したとしても、乳酸発酵卵白の配合量が前記範囲より少ない場合は、従来の単に加水して水分含量を高くしただけの調味組成物を用いた場合と同様に、サラダ全体が糊のようにベタつく食感となり、一方、乳酸発酵卵白の配合量が前記範囲より多い場合は、乳酸発酵臭が強すぎてサラダ本来の風味が損なわれる。また、乳酸発酵食品として、乳酸発酵卵白ではなく、例えば、牛乳を乳酸発酵させたヨーグルトを用いた場合は、保存後の油分離を抑制する効果が充分に得られない。なお、前記固形分換算した乳酸発酵卵白の配合量とは、乳酸発酵卵白の質量から栄養表示基準(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当該乳酸発酵卵白の水分量を控除して算定した値である。 On the other hand, even if the moisture content of the seasoning composition is adjusted to a specific range as described later, if the blending amount of the lactic acid fermented egg white is less than the above range, the water content is simply increased by adding water conventionally. As in the case of using the seasoning composition, the whole salad has a sticky texture like glue, while if the blended amount of lactic acid fermented egg white is more than the above range, the lactic acid fermentation odor is too strong and the original salad Flavor is impaired. In addition, when lactic acid fermented food is not lactic acid fermented egg white, for example, yogurt obtained by lactic acid fermentation of milk, the effect of suppressing oil separation after storage cannot be sufficiently obtained. The blended amount of lactic acid fermented egg white converted to solid content is the reduced pressure 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) from the mass of lactic acid fermented egg white. It is a value calculated by subtracting the water content of the lactic acid fermented egg white measured according to the heat drying method.

前記本発明で用いる乳酸発酵卵白とは、液状の卵白に乳酸菌を添加して発酵させることにより得られるものであって、このような乳酸発酵は一般的に栄養源として乳酸菌資化性糖類を用いて乳酸菌を1mLあたり好ましくは10〜10、さらに好ましくは10〜10供し発酵されており、本発明も同様な方法で得られたものを用いるとよい。 The lactic acid fermented egg white used in the present invention is obtained by adding lactic acid bacteria to liquid egg white and fermenting, and such lactic acid fermentation generally uses lactic acid bacteria assimilating saccharides as a nutrient source. The lactic acid bacteria are fermented preferably at 10 3 to 10 8 , more preferably 10 5 to 10 7 per mL, and the present invention may be obtained by the same method.

上記乳酸発酵卵白に用いる卵白としては、例えば、鶏等の鳥類の卵を割卵し卵黄を分離したものであり工業的に得られるもの、またこれを殺菌、凍結したもの、濃縮または希釈したもの、特定の成分(リゾチームやアビジン等)を除去したもの、乾燥させたものを水戻ししたもの等が挙げられる。また効果に影響を及ぼさない程度に卵黄やその他の卵由来の成分を含んでいても差し支えない。 Examples of the egg white used for the lactic acid fermented egg white are those obtained by splitting egg yolks from birds such as chickens and industrially obtained, sterilized, frozen, concentrated or diluted And those obtained by removing specific components (such as lysozyme and avidin) and those obtained by rehydrating a dried product. Further, it may contain egg yolk and other egg-derived components to the extent that they do not affect the effect.

上記乳酸発酵卵白に用いる乳酸菌としては、一般的にヨーグルトやチーズの製造に利用される例えば、ラクトバチルス属(Lactobacillus bulgaricus等)、ストレプトコッカス属(Streptococcus thermophilus、Streptococcus diacetylactis等)、ラクトコッカス属(Lactococcus lactis等)、ロイコノストック属(Leuconostoc cremoris等)、エンテロコッカス属(Enterococcus faecalis)、ビフィドバクテリウム属(Bifidobacterium Bbifidum等)等が挙げられる。 Examples of the lactic acid bacteria used in the above lactic acid fermented egg white are generally used in the production of yogurt and cheese, for example, Lactobacillus genus (Lactobacillus bulgaricus, etc.), Streptococcus genus (Streptococcus diacetylacis genus, Lactococcus diaceticus cactus, etc. Etc.), Leuconostoc cremoris, etc., Enterococcus faecalis, Bifidobacterium Bbifidium, etc.

上記乳酸菌資化性糖類としては、例えば、単糖類(グルコース、ガラクトース、フルクトース、マンノース、N−アセチルグルコサミン等)、二糖類(ラクトース、マルトース、スクロース、セルビオース、トレハロース等)、オリゴ糖類(特に3〜5個の単糖類が結合しているもの)、ブドウ糖果糖液糖等が挙げられ、1種又は2種以上を組み合わせて液状の卵白に添加することができる。また、卵白には、ビタミン、アミノ酸等の発酵促進物質や、菜種油、パーム油等の油脂原料等を添加してもよい。 Examples of the lactic acid bacteria assimilating saccharide include, for example, monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cellobiose, trehalose, etc.), oligosaccharides (particularly 3- 5 monosaccharides are combined), glucose fructose liquid sugar and the like, and one kind or a combination of two or more kinds can be added to the liquid egg white. Moreover, you may add fermentative substances, such as a vitamin and an amino acid, fats and oils raw materials, such as rapeseed oil and palm oil, to egg white.

本発明の乳酸発酵卵白の代表的な製造方法を以下に示す。卵白たんぱく質2〜8%、乳酸菌資化性糖類1〜15%、および発酵促進物質0.5〜10%を水に加え、乳酸、塩酸等の酸剤を用いてpH5〜7.5にpH調整する。なお、風味の面から乳酸を用いるのが好ましい。得られた仕込み液を60〜110℃で10分間加熱した後、乳酸菌スターターを1mLあたり10〜10になるよう添加し、25〜50℃で8〜48時間発酵し乳酸発酵卵白が得られる。また、必要に応じて上記乳酸発酵卵白を加熱殺菌し、高圧下で均質化処理を施しても良い。 The typical manufacturing method of the lactic acid fermented egg white of this invention is shown below. Add 2-8% egg white protein, 1-15% lactic acid bacteria assimilating saccharides, and 0.5-10% fermentation-promoting substance to water, and adjust the pH to 5-7.5 using acid agents such as lactic acid and hydrochloric acid. To do. In addition, it is preferable to use lactic acid from the aspect of flavor. After heating the obtained preparation liquid at 60 to 110 ° C. for 10 minutes, a lactic acid bacteria starter is added to 10 5 to 10 7 per mL and fermented at 25 to 50 ° C. for 8 to 48 hours to obtain a lactic acid fermented egg white. . Moreover, you may heat-sterilize the said lactic acid fermented egg white as needed, and may perform a homogenization process under high pressure.

次に、本発明のサラダの製造方法においては、上述した乳酸発酵卵白を特定量配合することに加えて、水分含量を25〜65%に調整した調味組成物を用いることを特徴とする。このように乳酸発酵卵白を特定量配合し、水分含量を特定範囲に調整した調味組成物を用いることにより、ジャガイモやマカロニ等の吸水性食材が調味組成物中の水分を吸収することにより起きる保存後の油分離が抑制され、しかも、サラダ本来の口当たりのよい良好な食味を有するサラダを得ることができる。前記調味組成物の水分含量は、油分離の抑制効果がより得られ易い点からは、好ましくは30%以上、より好ましくは40%以上、更に好ましくは50%以上である。 Next, in the salad manufacturing method of the present invention, in addition to blending a specific amount of the above-mentioned lactic acid fermented egg white, a seasoning composition having a water content adjusted to 25 to 65% is used. Preservation that occurs when water-absorbing foodstuffs such as potatoes and macaroni absorb moisture in the seasoning composition by using a seasoning composition in which a specific amount of lactic acid fermented egg white is blended and the water content is adjusted to a specific range in this way. Subsequent oil separation is suppressed, and a salad having a good taste that is natural to the salad can be obtained. The water content of the seasoning composition is preferably 30% or more, more preferably 40% or more, and still more preferably 50% or more, from the viewpoint that the effect of suppressing oil separation is more easily obtained.

これに対して、乳酸発酵卵白を特定量配合していても調味組成物の水分含量が前記範囲より低いと、製造後に起きる保存後の油分離が抑制できず、一方、水分含量が前記範囲より高いとサラダ全体がベタつく食感となる傾向がある。なお、前記調味組成物の水分含量は、上述した栄養表示基準記載の減圧加熱乾燥法に準じて測定した値である。 On the other hand, if the moisture content of the seasoning composition is lower than the above range even if a specific amount of lactic acid fermented egg white is blended, oil separation after storage that occurs after production cannot be suppressed, while the moisture content is lower than the above range. When it is high, the whole salad tends to have a sticky texture. In addition, the moisture content of the seasoning composition is a value measured according to the reduced pressure heating drying method described in the nutrition labeling standard described above.

また、本発明で用いる調味組成物は、酸性水中油型乳化食品等が配合されることにより菜種油やパーム油等の食用油脂が配合されているが、調味組成物の食用油脂配合量としては、吸水性食材を調味組成物で和えた際にその粘性により吸水性食材表面に適度に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が得られるようにする点から、調味組成物に対して好ましくは20〜60%、より好ましくは20〜50%である。 In addition, the seasoning composition used in the present invention is mixed with edible fats and oils such as rapeseed oil and palm oil by blending acidic oil-in-water emulsified foods, etc. In the seasoning composition, when the water-absorbing food is mixed with the seasoning composition, the viscosity of the water-absorbing food properly adheres to the surface of the water-absorbing food and the whole salad can be obtained with a pleasant and delicious taste. On the other hand, it is preferably 20 to 60%, more preferably 20 to 50%.

以上のように本発明においては、酸性水中油型乳化食品に加えて乳酸発酵卵白を特定量配合し、水分含量を特定範囲に調整した調味組成物を用いるが、このような調味組成物を製造する方法に特に制限は無い。調味組成物の製造方法としては、具体的には、例えば、一般的な卵黄型のマヨネーズの水分含量が20%程度であることから、このような市販品のマヨネーズに乳酸発酵卵白及び水分含量を調整するための清水、更に、食塩、砂糖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、卵黄、食酢、乳酸発酵卵白、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うことにより、乳酸発酵卵白を配合した酸性水中油型乳化食品をまず製造し、これに必要に応じて水分含量を調整するための清水、更に食塩、砂糖等を加えてミキサー等で撹拌混合して製造する方法等が挙げられる。 As described above, in the present invention, in addition to the acidic oil-in-water emulsified food, a specific amount of lactic acid fermented egg white is blended and the moisture content is adjusted to a specific range, and this seasoning composition is produced. There is no particular limitation on the method to be performed. As a method for producing a seasoning composition, for example, since the water content of a general egg yolk type mayonnaise is about 20%, lactic acid-fermented egg white and water content are added to such a commercially available mayonnaise. The method of manufacturing by adding the fresh water for adjustment, further salt, sugar, etc. and stirring and mixing with a mixer etc. is mentioned. As another method, first, as an aqueous phase material, egg yolk, vinegar, lactic acid fermented egg white, fresh water, etc. are uniformly mixed with a mixer or the like, and then the oil is gradually added while stirring the aqueous phase portion. First, an acidic oil-in-water emulsified food blended with lactic acid fermented egg white is produced by subjecting the resulting crude emulsion to final emulsification using a colloid mill, a high-pressure homogenizer, etc. Examples thereof include a method of adding fresh water for adjusting the water content as necessary, further adding sodium chloride, sugar and the like and stirring and mixing with a mixer or the like.

本発明のサラダの製造方法においては、上述した調味組成物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、上述した調味組成物及びその他必要な食材等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 food material is softened with the above-described seasoning composition, 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 pulverized, the above-mentioned seasoning composition, and other necessary 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、吸水性食材と調味組成物との混合方法に関し、本発明においては、上述のように乳酸発酵卵白を特定量配合し水分含量を特定範囲に調整した調味組成物と吸水性食材とを混合状態とすることができれば、保存後の油分離抑制効果が得られる。したがって、本発明において調味組成物で吸水性食材を和える方法としては、上述のようにして調味組成物をまず製造し、当該調味組成物と吸水性食材とをミキサー等で混合する方法の他に、調味組成物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、吸水性食材、乳酸発酵卵白、水分含量を調整するための清水、市販のマヨネーズ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 a water-absorbing foodstuff and a seasoning composition, in the present invention, as described above, a seasoning composition mixed with a specific amount of lactic acid fermented egg white and adjusted to have a water content in a specific range is mixed with the water-absorbing foodstuff. If it can be in a state, the effect of suppressing oil separation after storage can be obtained. Therefore, in the present invention, as a method of softening the water-absorbing food with the seasoning composition, the seasoning composition is first manufactured as described above, and the seasoning composition and the water-absorbing food are mixed with a mixer or the like. , A method of mixing the ingredients of the seasoning composition and the water-absorbing food at the same time, specifically, for example, stirring the water-absorbing food, lactic acid fermented egg white, fresh water for adjusting the water content, commercially available mayonnaise, etc. You may employ | adopt the method etc. which are thrown into a mixer and stirred and mixed these simultaneously.

上述した本発明で用いる調味組成物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。調味組成物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調味組成物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、調味組成物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 seasoning composition used in the present invention described above and the absorbent food is preferably 1: 1 to 20 and more preferably 1: 1.5 to 15 like the conventional general salad. . If the mixing ratio of the absorbent ingredients to the seasoning composition is more than the above range, not only the taste as a salad will be thin, but the seasoning composition 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 ingredients to the seasoning composition 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、上述した配合原料の他に、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、ツナ等の具材用食材等を、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 addition, in the salad manufacturing method of the present invention, in addition to the above-described blended raw materials, for example, vegetables such as cucumbers, carrots, fruits such as apples and tangerines, food ingredients for ingredients such as ham, eggs and tuna, etc. May be appropriately selected and blended within a range not impairing the effects of the present invention.

以上のように調味組成物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。また、保存性の点からは容器詰め後、中心品温が70〜80℃で10〜100分程度維持される程度に殺菌水槽等に浸漬して加熱殺菌することが好ましい。このような加熱殺菌は、より製造後の油分離を促進する傾向があるが、本発明によればこのように容器詰めして加熱殺菌した場合であっても保存後の油分離が抑制されたサラダが得られる。 As described above, the salad of the present invention can be produced by mixing the water-absorbing foodstuff with the seasoning composition. 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. From the viewpoint of preservability, it is preferable to sterilize by heating by immersing in a sterilized water tank or the like so that the center product temperature is maintained at 70 to 80 ° C. for about 10 to 100 minutes after packing. Such heat sterilization has a tendency to further promote oil separation after production, but according to the present invention, oil separation after storage was suppressed even when the container was packed in this way and heat sterilized. Salad is obtained.

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ヵ月間程度経過しても、吸水性食材が調味組成物中の水分を吸収することにより起きる保存後の油分離が抑制され、しかも、サラダ本来の口当たりのよい良好な食味を有するものとなる。 The salad produced according to the present invention suppresses oil separation after storage caused by the absorption of water in the seasoning composition by the water-absorbing food, even after about half a day to 2 weeks or even a month after production. In addition, it has a good taste that is natural to the salad.

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.

[製造例1]乳酸発酵卵白の製造
液卵白34%、パーム油10%、スクロース6%、卵黄0.5%、酵母エキス0.05%、50%乳酸0.15%、および水49.3%からなる卵白水溶液3kgを撹拌、調製した。得られた卵白水溶液を75℃で10分間加熱した後、乳酸菌スターター0.01%(Lactobacillus bulgaricus、Streptococcus thermophilus)を添加し、42℃で24時間発酵を行った後、80℃で加熱殺菌し、次いで高圧ホモジナイザーを用いて30MPaの圧力で処理し、固形分約20%の殺菌乳酸発酵卵白を得た。
[Production Example 1] Production solution of lactic acid fermented egg white 34% egg white, palm oil 10%, sucrose 6%, egg yolk 0.5%, yeast extract 0.05%, 50% lactic acid 0.15%, and water 49.3 % Of egg white aqueous solution consisting of 3% was stirred and prepared. After the obtained egg white aqueous solution was heated at 75 ° C. for 10 minutes, lactic acid bacteria starter 0.01% (Lactobacillus bulgaricus, Streptococcus thermophilus) was added, fermented at 42 ° C. for 24 hours, and then heat-sterilized at 80 ° C., Subsequently, it was processed at a pressure of 30 MPa using a high-pressure homogenizer to obtain a sterilized lactic acid fermented egg white having a solid content of about 20%.

[実施例1]
下記の配合で乳酸発酵卵白(製造例1で製造したもの、固形分約20%)を配合した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 blended with lactic acid fermented egg white (prepared in Production Example 1, solid content: about 20%) with the following composition was produced. 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 30%
食酢(酸度5%) 20%
卵黄 8%
卵白 8%
冷水膨潤性澱粉 4%
食塩 1.5%
辛子粉 0.5%
グルタミン酸ナトリウム 0.5%
乳酸発酵卵白(製造例1で製造したもの) 15%
清水 残 余
―――――――――――――――――――――――――
(合計) 100%
<Mixing ratio of acidic oil-in-water emulsified food>
Rapeseed oil 30%
Vinegar (acidity 5%) 20%
Yolk 8%
Egg white 8%
Cold water swellable starch 4%
Salt 1.5%
Pepper powder 0.5%
Sodium glutamate 0.5%
Lactic acid fermented egg white (produced in Production Example 1) 15%
Shimizu Residue -------------
(Total) 100%

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、調味組成物の配合原料である酸性水中油型乳化食品、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、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た。続いて、得られた混合物を500gずつ耐熱樹脂製パウチに充填密封し、70℃の湯浴中で中心品温65℃以上が30分間保持されるように加熱殺菌してポテトサラダを製造した。なお、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で2.6%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合して測定したところ約58%であった。 Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced with the following composition. In other words, acidic oil-in-water emulsified foods, which are ingredients of the seasoning composition, sugar, salt, sodium glutamate, and fresh water are added to a mixer and mixed with stirring until uniform, and then steamed and peeled potatoes. The mixture was stirred and mixed. Subsequently, 500 g of the obtained mixture was filled and sealed in a heat-resistant resin pouch, and heat-sterilized in a 70 ° C. hot water bath so that the core product temperature of 65 ° C. or higher was maintained for 30 minutes to produce a potato salad. In addition, the compounding quantity of lactic acid fermentation egg white was 2.6% in conversion of solid content with respect to the seasoning composition. The moisture content of the seasoning composition was about 58% when measured by uniformly mixing the ingredients of the seasoning composition separately prepared for measuring the moisture content.

<ポテトサラダの配合割合>
調味組成物
酸性水中油型乳化食品 30%
砂糖 0.3%
食塩 0.2%
グルタミン酸ナトリウム 0.5%
清水 4%
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>
Seasoning composition Acid oil-in-water emulsified food 30%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 4%
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20日間保管後喫食し、サラダの状態について評価したところ、油分離が見られることなく、また、ポテトサラダ本来の口当たりのよい良好な食味を有するものであった。 The obtained potato salad was eaten after being stored at 10 ° C. for 20 days and evaluated for the state of the salad. As a result, no oil separation was observed, and the potato salad had a good taste that was original to the mouth. It was.

[実施例2]
下記の配合割合とした以外は、実施例1と同様にして酸性水中油型乳化食品を製造した。
[Example 2]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 except that the following blending ratio was used.

<酸性水中油型乳化食品の配合割合>
菜種油 30%
食酢(酸度5%) 20%
卵黄 8%
卵白 8%
冷水膨潤性澱粉 4%
食塩 1.5%
辛子粉 0.5%
グルタミン酸ナトリウム 0.5%
清水 残 余
―――――――――――――――――――――――――
(合計) 100%
<Mixing ratio of acidic oil-in-water emulsified food>
Rapeseed oil 30%
Vinegar (acidity 5%) 20%
Yolk 8%
Egg white 8%
Cold water swellable starch 4%
Salt 1.5%
Pepper powder 0.5%
Sodium glutamate 0.5%
Shimizu Residue -------------
(Total) 100%

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、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で2.6%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合して測定したところ約63%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 lactic acid fermentation egg white was 2.6% in conversion of solid content with respect to the seasoning composition. The moisture content of the seasoning composition was about 63% when measured by uniformly mixing the ingredients of the seasoning composition separately prepared for measuring the moisture content.

<ポテトサラダの配合割合>
調味組成物
酸性水中油型乳化食品 25.5%
乳酸発酵卵白(製造例1で製造したもの)4.5%
砂糖 0.3%
食塩 0.2%
グルタミン酸ナトリウム 0.5%
清水 4%
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>
Seasoning composition Acidic oil-in-water emulsified food 25.5%
Lactic acid fermented egg white (produced in Production Example 1) 4.5%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 4%
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20日間保管後喫食し、サラダの状態について評価したところ、油分離が見られることなく、また、サラダ本来の口当たりのよい良好な食味を有するものであった。 The obtained potato salad was eaten after being stored at 10 ° C. for 20 days and evaluated for the state of the salad. As a result, no oil separation was observed, and the salad had a good palatability and good taste. .

[比較例1]
実施例2において、乳酸発酵卵白を配合せず、その減少分は清水の配合量を増やして補正した以外は同様にしてポテトサラダを製造した。なお、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物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。
[Comparative Example 1]
In Example 2, a potato salad was produced in the same manner except that lactic acid fermented egg white was not blended and the decrease was corrected by increasing the blending amount of fresh water. The moisture content of the seasoning composition was about 66% when measured by uniformly mixing the ingredients of the seasoning composition separately prepared for measuring the moisture content.

得られたポテトサラダについて、10℃で20日保管後喫食し、サラダの状態について評価したところ、油分離が見られることはなかったものの、サラダ全体が糊のようにベタつく食感となり好ましいものではなかった。 The obtained potato salad was eaten after storage at 10 ° C. for 20 days and evaluated for the state of the salad. Although the oil separation was not seen, the whole salad became sticky texture like glue. There wasn't.

[実施例3]
下記の配合割合とした以外は、実施例1と同様にして酸性水中油型乳化食品を製造した。
[Example 3]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 except that the following blending ratio was used.

<酸性水中油型乳化食品の配合割合>
菜種油 35%
食酢(酸度5%) 6%
卵黄 15%
食塩 1.5%
辛子粉 0.5%
グルタミン酸ナトリウム 0.5%
乳酸発酵卵白(製造例1で製造したもの)6.5%
清水 残 余
―――――――――――――――――――――――
(合計) 100%
<Mixing ratio of acidic oil-in-water emulsified food>
Rapeseed oil 35%
Vinegar (acidity 5%) 6%
Yolk 15%
Salt 1.5%
Pepper powder 0.5%
Sodium glutamate 0.5%
Lactic acid fermented egg white (produced in Production Example 1) 6.5%
Shimizu Residue ------------
(Total) 100%

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、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で1.3%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合して測定したところ約51%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 lactic acid fermentation egg white was 1.3% in conversion of solid content with respect to the seasoning composition. The moisture content of the seasoning composition was about 51% when measured by uniformly mixing the ingredients of the seasoning composition prepared separately for measuring the moisture content.

<ポテトサラダの配合割合>
調味組成物
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>
Seasoning composition 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2日間保管後喫食し、サラダの状態について評価したところ、油分離が見られることなく、また、ポテトサラダ本来の口当たりのよい良好な食味を有するものであった。 The obtained potato salad was eaten after being stored at 10 ° C. for 2 days and evaluated for the state of the salad. As a result, oil separation was not observed, and the potato salad had a good taste that was original to the mouth. It was.

[実施例4]
実施例3において、酸性水中油型乳化食品の配合割合を下記の配合割合に変えた以外は同様な方法でポテトサラダを製造した。なお、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で1.3%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合にし測定したところ約27%であった。
[Example 4]
In Example 3, a potato salad was produced in the same manner except that the blending ratio of the acidic oil-in-water emulsified food was changed to the following blending ratio. In addition, the compounding quantity of lactic acid fermentation egg white was 1.3% in conversion of solid content with respect to the seasoning composition. Further, the moisture content of the seasoning composition was about 27% when the ingredients of the seasoning composition prepared separately for measuring the moisture content were uniformly mixed and measured.

<酸性水中油型乳化食品の配合割合>
菜種油 60%
食酢(酸度5%) 6%
卵黄 15%
食塩 1.5%
辛子粉 0.5%
グルタミン酸ナトリウム 0.5%
乳酸発酵卵白(製造例1で製造したもの)6.5%
清水 残 余
―――――――――――――――――――――――
(合計) 100%
<Mixing ratio of acidic oil-in-water emulsified food>
Rapeseed oil 60%
Vinegar (acidity 5%) 6%
Yolk 15%
Salt 1.5%
Pepper powder 0.5%
Sodium glutamate 0.5%
Lactic acid fermented egg white (produced in Production Example 1) 6.5%
Shimizu Residue ------------
(Total) 100%

得られたポテトサラダについて、10℃で2日間保管後、喫食し、サラダの状態について評価したところ、油分離が見られることなく、また、ポテトサラダ本来の口当たりのよい、良好な食味を有するものであった。 The obtained potato salad was eaten after being stored at 10 ° C. for 2 days and evaluated for the state of the salad. Oil separation was not observed, and the potato salad had a good taste and good taste. Met.

[比較例2]
実施例3において、酸性水中油型乳化食品の配合割合を下記の配合割合に変えた以外は同様な方法でポテトサラダを製造した。なお、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で1.3%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合にし測定したところ約17%であった。
[Comparative Example 2]
In Example 3, a potato salad was produced in the same manner except that the blending ratio of the acidic oil-in-water emulsified food was changed to the following blending ratio. In addition, the compounding quantity of lactic acid fermentation egg white was 1.3% in conversion of solid content with respect to the seasoning composition. The moisture content of the seasoning composition was about 17% when measured by mixing uniformly the ingredients of the seasoning composition separately prepared for measuring the moisture content.

<酸性水中油型乳化食品の配合割合>
菜種油 70%
食酢(酸度5%) 6%
卵黄 15%
食塩 1.5%
辛子粉 0.5%
グルタミン酸ナトリウム 0.5%
乳酸発酵卵白(製造例1で製造したもの)6.5%
―――――――――――――――――――――――
(合計) 100%
<Mixing ratio of acidic oil-in-water emulsified food>
Rapeseed oil 70%
Vinegar (acidity 5%) 6%
Yolk 15%
Salt 1.5%
Pepper powder 0.5%
Sodium glutamate 0.5%
Lactic acid fermented egg white (produced in Production Example 1) 6.5%
―――――――――――――――――――――――
(Total) 100%

[試験例2]
調味組成物の水分含量の違いがポテトサラダの保管後の状態に与える影響を評価した。具体的には、実施例3及び4、並びに比較例2のポテトサラダを10℃で2日間保管した後の油分離を比較評価した。結果を表1に示す。
[Test Example 2]
The effect of the difference in moisture content of the seasoning composition on the state of the potato salad after storage was evaluated. Specifically, the oil separation after storing the potato salad of Examples 3 and 4 and Comparative Example 2 at 10 ° C. for 2 days was comparatively evaluated. The results are shown in Table 1.

表1より、乳酸発酵卵白を配合することに加えて、水分含量を25〜65%に調整した調味組成物を用いて製造した実施例3及び4のポテトサラダは、水分含量が25%より低い調味組成物を用いて製造した比較例2のポテトサラダと比較し、油分離が抑制されていることが理解される。特に水分含量が30%より高い調味組成物を用いて製造した実施例3のポテトサラダは油分離が見られず大変良好な状態であった。 From Table 1, in addition to blending lactic acid fermented egg white, the potato salad of Examples 3 and 4 manufactured using a seasoning composition with a water content adjusted to 25 to 65% has a water content lower than 25%. It is understood that oil separation is suppressed as compared with the potato salad of Comparative Example 2 manufactured using the seasoning composition. In particular, the potato salad of Example 3 manufactured using a seasoning composition having a water content higher than 30% was in a very good state with no oil separation.

[実施例5]
下記の配合割合とした以外は実施例1と同様にして酸性水中油型乳化食品を製造した。
[Example 5]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 except that the following blending ratio was used.

<酸性水中油型乳化食品の配合割合>
菜種油 70%
食酢(酸度5%) 10%
卵黄 10%
卵白 5%
食塩 1%
砂糖 1%
辛子粉 0.5%
グルタミン酸ナトリウム 0.3%
清水 残 余
―――――――――――――――――――――――
(合計) 100%
<Mixing ratio of acidic oil-in-water emulsified food>
Rapeseed oil 70%
Vinegar (acidity 5%) 10%
Yolk 10%
Egg white 5%
Salt 1%
1% sugar
Pepper powder 0.5%
Sodium glutamate 0.3%
Shimizu Residue ------------
(Total) 100%

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、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で2.9%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合して測定したところ約60%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 lactic acid fermentation egg white was 2.9% in conversion of solid content with respect to the seasoning composition. The moisture content of the seasoning composition was about 60% when measured by uniformly mixing the ingredients of the seasoning composition separately prepared for measuring the moisture content.

<ポテトサラダの配合割合>
調味組成物
酸性水中油型乳化食品 15%
乳酸発酵卵白(製造例1で製造したもの)5%
砂糖 0.3%
食塩 0.2%
グルタミン酸ナトリウム 0.5%
清水 14%
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>
Seasoning composition Acid oil-in-water emulsified food 15%
Lactic acid fermented egg white (produced in Production Example 1) 5%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 14%
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10日間保管後喫食し、サラダの状態について評価したところ、油分離が見られることなく、また、ポテトサラダ本来の口当たりのよい良好な食味を有するものであった。 The obtained potato salad was eaten after being stored at 10 ° C. for 10 days and evaluated for the state of the salad. As a result, oil separation was not observed, and the potato salad had a good taste and good taste. It was.

[比較例3]
乳酸発酵卵白に替えて殺菌ヨーグルト(牛乳を原料とした殺菌品、固形分12.3%)を配合した下記の配合割合とした以外は、実施例5と同様にしてポテトサラダを製造した。なお、殺菌ヨーグルトの配合量は調味組成物に対し固形分換算で3.5%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合にし測定したところ約60%であった。
[Comparative Example 3]
A potato salad was produced in the same manner as in Example 5 except that the lactic acid-fermented egg white was changed to the following blending ratio of pasteurized yogurt (sterilized product made from milk, solid content 12.3%). In addition, the compounding quantity of bactericidal yogurt was 3.5% in conversion of solid content with respect to the seasoning composition. The moisture content of the seasoning composition was about 60% when measured by mixing uniformly the ingredients of the seasoning composition prepared separately for measuring the moisture content.

<ポテトサラダの配合割合>
調味組成物
酸性水中油型乳化食品(実施例5と同じ)15%
殺菌ヨーグルト 10%
砂糖 0.3%
食塩 0.2%
グルタミン酸ナトリウム 0.5%
清水 9%
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>
Seasoning composition Acidic oil-in-water emulsified food (same as Example 5) 15%
Sterilized yogurt 10%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 9%
Water-absorbing food potato (steamed and peeled) 65%
―――――――――――――――――――――――――――
(Total) 100%

[試験例3]
調味組成物に配合した乳酸発酵物の違いがポテトサラダの保管後の状態に与える影響を評価した。つまり、実施例5及び比較例3で得られたポテトサラダを10℃で10日間保管した後の保管後の油分離ついて比較評価した。結果を表2に示す。
[Test Example 3]
The influence which the difference in the lactic acid fermented product mix | blended with the seasoning composition has on the state after storage of a potato salad was evaluated. That is, the oil separation after storage after storing the potato salad obtained in Example 5 and Comparative Example 3 at 10 ° C. for 10 days was comparatively evaluated. The results are shown in Table 2.

表2より、乳酸発酵物として殺菌ヨーグルトを用いた比較例3のポテトサラダと比較し、乳酸発酵卵白を用いた実施例5のポテトサラダは、油分離が抑制されていることが理解される。 From Table 2, it is understood that oil separation is suppressed in the potato salad of Example 5 using lactic acid fermented egg white as compared with the potato salad of Comparative Example 3 using sterilized yogurt as a lactic acid fermented product.

[実施例6]
下記の配合割合でマカロニサラダを製造した。つまり、調味組成物の配合原料として、実施例2で得られた酸性水中油型乳化食品、乳酸発酵卵白(製造例1で製造したもの)、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た。続いて、得られた混合物を500gずつパウチに充填密封し、70℃の湯浴中で中心品温65℃以上が30分間保持されるように加熱殺菌してマカロニサラダを製造した。なお、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で1.7%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合にし測定したところ約59%であった。
[Example 6]
Macaroni salad was manufactured at the following blending ratio. That is, the acidic oil-in-water emulsified food obtained in Example 2, lactic acid fermented egg white (produced in Production Example 1), sugar, sodium chloride, sodium glutamate, and fresh water were added to the mixer as blending raw materials for the seasoning composition. The mixture was stirred and mixed until uniform, and then boiled macaroni was added to the mixer and mixed. Subsequently, 500 g of the obtained mixture was filled and sealed in a pouch, and sterilized by heating in a hot water bath at 70 ° C. so that the core product temperature of 65 ° C. or higher was maintained for 30 minutes to produce a macaroni salad. In addition, the compounding quantity of lactic acid fermented egg white was 1.7% in conversion of solid content with respect to the seasoning composition. Further, the moisture content of the seasoning composition was about 59% when the ingredients of the seasoning composition separately prepared for measuring the moisture content were uniformly mixed and measured.

<マカロニサラダの配合割合>
調味組成物
酸性水中油型乳化食品(実施例2と同じ) 29%
乳酸発酵卵白(製造例1で製造したもの) 3%
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>
Seasoning composition Acid oil-in-water emulsified food (same as Example 2) 29%
Lactic acid fermented egg white (produced in Production Example 1) 3%
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2日間保管後喫食し、サラダの状態について評価したところ、油分離が見られることなく、また、マカロニサラダ本来の口当たりのよい良好な食味を有するものであった。 The obtained macaroni salad was eaten after being stored at 10 ° C. for 2 days and evaluated for the state of the salad. As a result, oil separation was not observed, and the macaroni salad had a good taste and good taste. It was.

[実施例7]
下記の配合でカボチャサラダを製造した。つまり、調味組成物の配合原料として、実施例2で得られた酸性水中油型乳化食品、乳酸発酵卵白(製造例1で製造したもの)、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をミキサーに投入して撹拌混合した。続いて、得られた混合物を500gずつパウチに充填密封し、70℃の湯浴中で中心品温65℃以上が30分間保持されるように加熱殺菌してカボチャサラダを製造した。なお、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で4.6%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合にし測定したところ約61%であった。
[Example 7]
A pumpkin salad was manufactured with the following composition. That is, as a blending raw material of the seasoning composition, the acidic oil-in-water emulsified food obtained in Example 2, lactic acid fermented egg white (produced in Production Example 1), sugar, salt and sodium glutamate are introduced into a mixer and uniform. Then, the mixture was stirred and mixed until the resulting mixture was boiled and then diced into pumps. Subsequently, 500 g of the obtained mixture was filled in a pouch and sealed, and heat sterilized in a 70 ° C. water bath so that the core product temperature of 65 ° C. or higher was maintained for 30 minutes to produce a pumpkin salad. In addition, the compounding quantity of lactic acid fermentation egg white was 4.6% in conversion of solid content with respect to the seasoning composition. The moisture content of the seasoning composition was about 61% when measured by mixing uniformly the ingredients of the seasoning composition prepared separately for measuring the moisture content.

<カボチャサラダの配合割合>
調味組成物
酸性水中油型乳化食品(実施例2と同じ)26%
乳酸発酵卵白(製造例1で製造したもの) 8%
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
カボチャ(ボイル後カットしたもの) 65%
―――――――――――――――――――――――――――
(合計) 100%
<Pump ratio of pumpkin salad>
Seasoning composition Acid oil-in-water emulsified food (same as Example 2) 26%
Lactic acid fermented egg white (produced in Production Example 1) 8%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Water-absorbing food pumpkin (cut after boiling) 65%
―――――――――――――――――――――――――――
(Total) 100%

得られたカボチャサラダについて、10℃で2日間保管後喫食し、サラダの状態について評価したところ、油分離が見られることなく、また、カボチャサラダ本来の口当たりのよい良好な食味を有するものであった。 The obtained pumpkin salad was eaten after being stored at 10 ° C. for 2 days and evaluated for the state of the salad. As a result, oil separation was not observed, and the pumpkin salad had a good taste and good taste. It was.

[実施例8]
下記の配合でポテトサラダを製造した。つまり、調味組成物の配合原料として、実施例2で得られた酸性水中油型乳化食品及び乳酸発酵卵白(製造例1で製造したもの)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、ジャガイモ、きゅうり、人参、玉葱、レタス、紫キャベツ、コーンをミキサーに投入して撹拌混合した。続いて、得られた混合物を100gずつ樹脂製の成形容器に充填してポテトサラダを製造した。なお、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で2%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合にし測定したところ約59%であった。
[Example 8]
A potato salad was prepared with the following composition. That is, after mixing the acidic oil-in-water emulsified food obtained in Example 2 and the lactic acid fermented egg white (produced in Production Example 1) as a blending raw material for the seasoning composition into a mixer and stirring and mixing until uniform. Further, potato, cucumber, carrot, onion, lettuce, purple cabbage and corn were added to a mixer and mixed with stirring. Subsequently, 100 g of the obtained mixture was filled into a resin-made molding container to produce a potato salad. In addition, the compounding quantity of lactic acid fermented egg white was 2% in conversion of solid content with respect to the seasoning composition. Further, the moisture content of the seasoning composition was about 59% when the ingredients of the seasoning composition separately prepared for measuring the moisture content were uniformly mixed and measured.

<ポテトサラダの配合割合>
調味組成物
酸性水中油型乳化食品(実施例2と同じ)18%
乳酸発酵卵白(製造例1で製造したもの) 2%
吸水性食材及びその他食材
ジャガイモ(蒸した後皮むきしたもの) 47%
きゅうり(生、輪切りしたもの) 7%
人参(ボイルした後銀杏切りしたもの) 7%
玉葱(生、スライスしたもの) 7%
レタス(生、3cm角にカットしたもの) 7%
紫キャベツ(生、千切りしたもの) 2%
コーン(ボイルしたもの) 3%
―――――――――――――――――――――――――
(合計) 100%
<Mixed proportion of potato salad>
Seasoning composition Acid oil-in-water emulsified food (same as Example 2) 18%
Lactic acid fermented egg white (produced in Production Example 1) 2%
Water-absorbing food and other foods Potato (steamed and peeled) 47%
Cucumber (raw, sliced) 7%
Carrot (boiled and cut into ginkgo) 7%
Onion (raw, sliced) 7%
Lettuce (raw, 3cm square cut) 7%
Purple cabbage (raw, shredded) 2%
Corn (boiled) 3%
―――――――――――――――――――――――――
(Total) 100%

得られたポテトサラダについて、10℃で1日間保管後喫食し、サラダの状態について評価したところ、油分離が見られることなく、また、ポテトサラダ本来の口当たりのよい良好な食味を有するものであった。 The obtained potato salad was eaten after storage at 10 ° C. for 1 day and evaluated for the state of the salad. As a result, oil separation was not observed, and the potato salad had a good taste that was original to the mouth. It was.

[実施例9]
下記の配合でマカロニサラダを製造した。つまり、調味組成物の配合原料として、実施例2で得られた酸性水中油型乳化食品及び乳酸発酵卵白(製造例1で製造したもの)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、マカロニ、きゅうり、人参、玉葱、キャベツ及びコーンをミキサーに投入して撹拌混合した。続いて、得られた混合物を100gずつ樹脂製の成形容器に充填してマカロニサラダを製造した。なお、乳酸発酵卵白の配合量は調味組成物に対し固形分換算で2%であった。また、調味組成物の水分含量は、水分含量測定用に別に用意した調味組成物の配合原料を均一に混合にし測定したところ約59%であった。
[Example 9]
Macaroni salad was manufactured with the following composition. That is, after mixing the acidic oil-in-water emulsified food obtained in Example 2 and the lactic acid fermented egg white (produced in Production Example 1) as a blending raw material for the seasoning composition into a mixer and stirring and mixing until uniform. Further, macaroni, cucumber, carrot, onion, cabbage and corn were put into a mixer and mixed with stirring. Subsequently, 100 g of the obtained mixture was filled into a resin-made molding container to produce a macaroni salad. In addition, the compounding quantity of lactic acid fermented egg white was 2% in conversion of solid content with respect to the seasoning composition. Further, the moisture content of the seasoning composition was about 59% when the ingredients of the seasoning composition separately prepared for measuring the moisture content were uniformly mixed and measured.

<マカロニサラダの配合割合>
調味組成物
酸性水中油型乳化食品(実施例2と同じ)18%
乳酸発酵卵白(製造例1で製造したもの) 2%
吸水性食材及びその他食材
マカロニ(ボイルしたもの) 45%
きゅうり(生、輪切りしたもの) 5%
人参(ボイルした後銀杏切りしたもの) 5%
玉葱(生、スライスしたもの) 5%
キャベツ(生、千切りしたもの) 15%
コーン(ボイルしたもの) 5%
―――――――――――――――――――――――――
(合計) 100%
<Mixed ratio of macaroni salad>
Seasoning composition Acid oil-in-water emulsified food (same as Example 2) 18%
Lactic acid fermented egg white (produced in Production Example 1) 2%
Water-absorbing ingredients and other ingredients Macaroni (boiled) 45%
Cucumber (raw, sliced) 5%
Carrot (boiled and then cut into ginkgo) 5%
Onion (raw, sliced) 5%
Cabbage (raw, shredded) 15%
Corn (boiled) 5%
―――――――――――――――――――――――――
(Total) 100%

得られたマカロニサラダについて、10℃で1日間保管後喫食し、サラダの状態について評価したところ、油分離が見られることなく、また、マカロニサラダ本来の口当たりのよい良好な食味を有するものであった。 The obtained macaroni salad was eaten after storage at 10 ° C. for 1 day, and the state of the salad was evaluated. As a result, no oil separation was observed, and the macaroni salad had a good taste and good taste. It was.

Claims (2)

  1. 酸性水中油型乳化食品を配合した調味組成物で吸水性食材を和えるサラダの製造方法において、調味組成物に乳酸発酵卵白を固形分換算で0.1〜5%配合するとともに、調味組成物の水分含量を25〜65%とすることを特徴とするサラダの製造方法。 In the manufacturing method of the salad which softens a water-absorbing foodstuff with the seasoning composition which mix | blended the acidic oil-in-water type emulsified food, 0.1-5% of lactic acid fermentation egg white is mix | blended with solid content conversion to a seasoning composition, A method for producing a salad, wherein the moisture content is 25 to 65%.
  2. 調味組成物で吸水性食材を和えた後、容器詰めして加熱殺菌する請求項1記載のサラダの製造方法。 The method for producing a salad according to claim 1, wherein the water-absorbing foodstuff is softened with the seasoning composition, and then the container is packed and heat sterilized.
JP2008070273A 2008-03-18 2008-03-18 Method for producing salad Pending JP2009219469A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008070273A JP2009219469A (en) 2008-03-18 2008-03-18 Method for producing salad

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2008070273A JP2009219469A (en) 2008-03-18 2008-03-18 Method for producing salad

Publications (1)

Publication Number Publication Date
JP2009219469A true JP2009219469A (en) 2009-10-01

Family

ID=41236945

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2008070273A Pending JP2009219469A (en) 2008-03-18 2008-03-18 Method for producing salad

Country Status (1)

Country Link
JP (1) JP2009219469A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011177151A (en) * 2010-03-03 2011-09-15 Q P Corp Method for producing seasoned solid food
JP2012170427A (en) * 2011-02-23 2012-09-10 Q P Corp Method for making salad
JP2013111063A (en) * 2011-11-30 2013-06-10 Q P Corp Acid oil-in-water emulsified seasoning and salad using the same
JP2013247893A (en) * 2012-05-31 2013-12-12 Q P Corp Packaged heat-sterilized salad
JP2013247894A (en) * 2012-05-31 2013-12-12 Q P Corp Method for producing packaged salad
JP2014108082A (en) * 2012-11-30 2014-06-12 Q P Corp Method for producing salad packed in container
JP2015023873A (en) * 2014-10-29 2015-02-05 キユーピー株式会社 Method for producing salad

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11164667A (en) * 1997-12-03 1999-06-22 Nagasaki Kaido Bussan Kk Potato salad-like dressing
JP2002010750A (en) * 2000-06-29 2002-01-15 Q P Corp Mayonnaise-like food
JP2004097101A (en) * 2002-09-10 2004-04-02 Q P Corp Potato salad and method for preventing potato salad from oil leakage
JP2007185166A (en) * 2006-01-16 2007-07-26 Q P Corp Oil-in-water emulsified food

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11164667A (en) * 1997-12-03 1999-06-22 Nagasaki Kaido Bussan Kk Potato salad-like dressing
JP2002010750A (en) * 2000-06-29 2002-01-15 Q P Corp Mayonnaise-like food
JP2004097101A (en) * 2002-09-10 2004-04-02 Q P Corp Potato salad and method for preventing potato salad from oil leakage
JP2007185166A (en) * 2006-01-16 2007-07-26 Q P Corp Oil-in-water emulsified food

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011177151A (en) * 2010-03-03 2011-09-15 Q P Corp Method for producing seasoned solid food
JP2012170427A (en) * 2011-02-23 2012-09-10 Q P Corp Method for making salad
JP2013111063A (en) * 2011-11-30 2013-06-10 Q P Corp Acid oil-in-water emulsified seasoning and salad using the same
JP2013247893A (en) * 2012-05-31 2013-12-12 Q P Corp Packaged heat-sterilized salad
JP2013247894A (en) * 2012-05-31 2013-12-12 Q P Corp Method for producing packaged salad
JP2014108082A (en) * 2012-11-30 2014-06-12 Q P Corp Method for producing salad packed in container
JP2015023873A (en) * 2014-10-29 2015-02-05 キユーピー株式会社 Method for producing salad

Similar Documents

Publication Publication Date Title
Igoe Dictionary of food ingredients
JP4679023B2 (en) Production method and food preservative with excellent preservability
US4597976A (en) Process for producing shelf stable pasta containing product
CN101175414B (en) Taste-improving material, method of producing the same, and food composition, acidic food composition and acidic seasoning containing the taste-improving material
JP4024155B2 (en) Container-filled oil-in-water emulsified pasta sauce
KR100544812B1 (en) Method for inhibiting the formation of volatile aldehydes including their related compounds and/or the decomposition of fatty acids including their related compounds, and uses thereof
TW442263B (en) Method for enhancing the salty taste and/or delicious-taste of food products
JP2011097949A (en) Compositions containing sucralose and application thereof
CN102077980B (en) Salad sauce with mustard flavor and preparation method thereof
WO2004056216A1 (en) Method of inhibiting water content variation of composition and use thereof
KR20000047961A (en) Vegetable based creamy food and process therefor
KR101075696B1 (en) / method of inhibiting formation of volatile aldehydes and/or decomposition of fatty acids and use thereof
CN1719980A (en) Thickening composition for sauce and the like
TWI247584B (en) Spice-containing drinks
MX2015004270A (en) Shelf-stable liquid concentrate or paste.
ES2249713T3 (en) Edible emulsion that includes live microorganisms.
CN104853617B (en) Application of the nitrogenous derivative of cinnamic acid as flavoring agent
EP0867125B1 (en) Preservatives and method for preservation against decay
JP4313107B2 (en) Bacteriostatic agent for food
JP5758712B2 (en) Emulsified seasoning liquid
JP3720028B2 (en) Production method of black vinegar powder
US20070298154A1 (en) Flavored solid-form food product and method of preparation
ES2224545T3 (en) Concentrates of soups and sauces.
US6200619B1 (en) Preserving agent and preserving method
CN102845730B (en) Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20100819

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20110607

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20110809

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20110930

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20120417

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20120615

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20120710