JP2011109919A - Packaged sterilized salad, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged sterilized salad which is produced by mixing cut lump food material selected from avocado, tomato and mango, with acidic liquid seasoning, and contains the cut lump food material with solid feeling remaining without becoming pasty in spite of being sterilized by heating: and to provide a method for producing the packaged sterilized salad. <P>SOLUTION: The packaged sterilized salad has a best-before date of 30 days or more under a storage condition at 10°C or less, and a general viable cell count of 300 cfu/g or less, shows negative/0.1 g on coliform group, and is produced by mixing cut lump food material with acidic liquid seasoning, wherein the cut lump food material includes at least one kind selected from avocado, tomato, and mango; the cut lump food material of 15% or more having a size of 5-30 mm is almost evenly dispersed to the whole of the salad; almost the whole of the almost evenly dispersed cut lump food material is directly contact with the liquid seasoning. The method for producing the packaged sterilized salad includes: the step for preparing thermoplastic gel with which the cut lump food material comprising at least one kind selected from avocado, tomato and mango is almost embedded; the step for preparing salad by mixing the acidic liquid seasoning with the thermoplastic gel with which the cut lump food material is almost embedded; and the step for sterilizing the salad by heating. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention is a container-packed sterilized salad containing a cut bulk food selected from avocado, tomato, and mango and an acidic liquid seasoning, and the cut bulk food is made into a paste despite being heat-sterilized. The present invention relates to a container sterilized salad that contains a solid feeling without being done, and a method for producing the same.

Salad with avocado and tomato cut with mayonnaise is a very delicious dish that blends the rich flavor of avocado and tomato with the sourness of mayonnaise, and is cooked and eaten at Italian restaurants and homes.

By the way, container-packed sterilized salads that are intended for sale at supermarkets and other side dishes are sold as commercial products. As such packaged sterilized salad, potato salad, egg salad and the like that are in great demand are mainly sold. These container-packed sterilized salads have a shelf life of 30 days or more under storage conditions of 10 ° C. or less, and are stored in a refrigerator in a store and placed in a container as necessary for display at a side dish shop.

It is desirable to sell the above-mentioned salads with avocado and tomato cut with mayonnaise, but it is desirable to sell them as sterilized salad in such containers, but the ingredients for eating soft fruit parts such as avocado and tomato are mixed with mayonnaise. When sterilized by heating in a heated state, the tissue collapses into a paste, and there is a problem that the solid feeling of avocado and tomato does not remain.

Regarding the sterilized salad that leaves the solid feeling of ingredients, for example, in JP 2007-61018 A (Patent Document 1), it is cut into a size of 5 to 40 mm, cooked and then frozen or A salad is described in which a seasoning liquid is put in a flexible container and deaerated, and then the flexible container is heat sterilized. However, even if the method of the above-mentioned Patent Document 1 is applied to a salad prepared by softening ingredients such as avocado and tomato with mayonnaise, the avocado and tomato are pasted by heat sterilization, and the solid feeling of avocado and tomato remains. The sterilized salad contained was not obtained.

JP 2007-61018 A

The present invention is a container-packed sterilized salad containing a cut bulk food selected from avocado, tomato, and mango and an acidic liquid seasoning, and the cut bulk food is made into a paste despite being heat-sterilized. An object of the present invention is to provide a container-packed sterilized salad that contains a solid feeling without leaving, and a method for producing the same.

In order to achieve the above object, the present inventors have conducted intensive studies on the blended raw materials and the production process. As a result, instead of mixing the cut bulk food consisting of one or more selected from avocado, tomato, and mango with the acidic liquid seasoning as it is, first, these cut bulk food is a thermoreversible gelling agent solution. Prepare a thermoreversible gel that is almost embedded with the cut bulk food, and then mix the thermoreversible gel that is almost embedded with the cut bulk food and an acidic liquid seasoning. Surprisingly, it was found that the cut massive food material does not become a paste even when heat-sterilized, and finally the present invention has been completed.

That is, the present invention is (1) a shelf life of 30 days or more under storage conditions of 10 ° C. or less, a general viable count of 300 cfu or less / g, and a coliform group of negative / 0.1 g, A container-packed sterilized salad containing an acidic liquid seasoning, wherein the cut bulk food is one or more selected from avocado, tomato, and mango, and the cut bulk food having a size of 5 to 30 mm is a salad A container-packed sterilized salad in which 15% or more of the whole is dispersed substantially uniformly, and substantially the whole of the cut lump-like ingredients dispersed substantially uniformly is in direct contact with the acidic liquid seasoning, (2) (1) A method for producing a container-packed sterilized salad, comprising a step of preparing a thermoreversible gel substantially embedding a cut bulk food consisting of one or more selected from avocado, tomato and mango, A method for producing a sterilized salad in a container, comprising a step of preparing a salad by mixing a thermoreversible gel and an acidic liquid seasoning substantially embedding a lump of bulk food, and a step of heat sterilizing the salad, (3) In the thermoreversible gel substantially embedding the cut lump food, the ratio of the cut lump food and the thermoreversible gel embedding the cut lump food is 15 parts per 100 parts of the cut lump food. The method for producing a sterilized container-packed salad according to (2), which is ˜40 parts, (4) the process of oscillating the salad heated to a product temperature of 65-100 ° C. (2) or (3) It is a manufacturing method of a salad.

According to the present invention, a packaged sterilized salad containing a cut bulk food selected from avocado, tomato, and mango and an acidic liquid seasoning, which has a solid feeling of the cut bulk food sufficiently Can be provided. Therefore, further expansion of demand for containerized sterilized salad can be expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The container-packed sterilized salad of the present invention is a packaged salad that has been sterilized so that the number of general viable bacteria is 300 cfu or less / g and the coliform group is negative / 0.1 g. is there. Such a container-packed sterilized salad of the present invention is a product having a shelf life of 30 days or more under storage conditions of 10 ° C. or less. Moreover, since the quality of the product is lowered when it is frozen, it is stored under storage conditions of 0 ° C. or higher. The method for measuring the number of general viable bacteria and coliform bacteria is a test method that conforms to the guidelines for food hygiene inspection. There is no restriction | limiting in particular as a container, What is necessary is just a polyethylene pouch, a molded container, etc. which are used for the conventional container sterilization salad.

The sterilized salad of the present invention contains a cut bulk food and an acidic liquid seasoning. Here, the cut lump-like food material is a cut food material that can be recognized as a lump shape, and examples thereof include a dice shape, a substantially spherical shape, or an indefinite shape. On the other hand, an acidic liquid seasoning is a semi-solid or liquid seasoning having a pH of 4.6 or less, which is mixed with acid materials such as vinegar, citrus fruit juice, and organic acids. As such an acidic liquid seasoning, Ordinarily used in salad dishes, for example, mayonnaise, semi-solid dressings, tartar sauce, salad liquid dressings and other emulsified liquid dressings, separate liquid dressings, or dressing type seasonings that do not use edible oils and fats as raw materials Furthermore, various sauces blended with vinegar, citrus fruit juice and the like can be mentioned.

In the present invention, one or two or more selected from avocado, tomato and mango are used as the cut bulk food. Avocado, tomato, and mango are not particularly limited, and a commercially available product may be peeled by a conventional method and cut into a dice or the like.

In the container-packed sterilized salad of the present invention, the cut bulk food having a size of 5 to 30 mm consisting of one or more selected from the avocado, tomato and mango is 15% or more, more preferably 30%. As described above, it is dispersed substantially uniformly. Thereby, the container-packed sterilized salad of the present invention can sufficiently feel the solid feeling of avocado, tomato and mango. On the other hand, when the size of the cut massive food material is smaller than 5 mm, a solid feeling is not sufficiently felt, which is not preferable. On the other hand, if the bulky ingredients are larger than 30 mm, it is not preferable because it is difficult to eat as a salad. Moreover, when the amount of the cut massive food material dispersed in the whole salad is less than 15%, a solid feeling is not sufficiently felt, which is not preferable. In addition, the amount of the above-mentioned cut lump ingredients dispersed throughout the salad is based on the balance of the avocado, tomato and mango rich flavor and the balance of the acidic liquid seasoning. Preferably it is 90% or less.

Further, in the container-packed sterilized salad of the present invention, substantially the entire cut mass food material that is dispersed substantially uniformly throughout the salad is directly in contact with the acidic liquid seasoning. In this way, almost the entire cut bulk food is in direct contact with the acidic liquid seasoning, so that the cut bulk food made of avocado, tomato and mango is sufficiently seasoned with the acidic liquid seasoning. . A paste made by simply sterilizing a traditional salad in which almost the whole avocado, tomato, and mango is in direct contact with the acidic liquid seasoning will cause the avocado, tomato, or mango tissue to disintegrate and paste into a solid feel. In contrast, the container-packed sterilized salad according to the present invention is sufficiently seasoned with an acidic liquid seasoning in which almost the whole avocado, tomato or mango is in direct contact with the acidic liquid seasoning. Moreover, as described above, a solid feeling of avocado, tomato, or mango can be sufficiently felt.

The container-packed sterilized salad of the present invention can be produced by the production method described later. That is, the method for producing a container-packed sterilized salad according to the present invention includes a step of preparing a thermoreversible gel substantially embedding a cut bulk food consisting of one or more selected from avocado, tomato and mango, the cut It includes a step of preparing a salad by mixing a thermoreversible gel substantially embedding a bulk food and an acidic liquid seasoning, and a step of heat sterilizing the salad. Hereinafter, the manufacturing method of the container-packed sterilized salad of the present invention will be described.

First, the process of preparing a thermoreversible gel substantially embedding a cut bulk food consisting of one or more selected from avocado, tomato and mango will be described.

First, a gelling agent that forms a thermoreversible gel, specifically, one or more selected from, for example, gelatin, pectin, agar, carrageenan, and farcellan are prepared. In the present invention, among these gelling agents, use of gelatin is particularly preferable because the solubility during gel heating is particularly good, and it dissolves quickly and mixes with the acidic liquid seasoning when sterilizing the salad described below. Is preferred.

Next, the gelling agent solution is dissolved to prepare a gelling agent solution. The gelling agent may be dissolved by a conventional method. For example, in the case of a hot water soluble gelling agent, the fresh water in which the gelling agent is dispersed is preferably heated to a product temperature of 40 to 100 ° C. If it is a gelling agent that can be dissolved and is soluble in cold water, it can be dissolved preferably by dispersing it in normal water (15 to 25 ° C.). The gelling agent concentration of the gelling agent solution is preferably 3 to 20%, although it depends on the type of gelling agent. In the case where the concentration of the gelling agent is lower or higher than the above range, in any case, the gel is not easily formed after cooling, so the cut lump food is hardly embedded in the thermoreversible gel. It is difficult to achieve the effect of the present invention that leaves the solid feeling of the cut bulk food. On the other hand, the concentration of the gelling agent is more preferably 3 to 15% from the viewpoint that the texture of the salad is not impaired by the gelling agent. In addition, a seasoning, an additive, etc. may be mix | blended with the thermoreversible gelling agent solution in the range which does not inhibit gel formation.

Next, it is set as the state which immersed in the said gelatinizer solution the above-mentioned cut bulk foodstuff which consists of 1 type, or 2 or more types chosen from avocado, tomato, and mango. Specifically, for example, the gelling agent solution and the cut bulk food are put into a vat, a pouch or the like, and the cut bulk food is immersed in the gelling agent solution. In this case, the ratio of the gelling agent solution to the cut bulk food is preferably 15 to 40 parts, more preferably 15 to 30 parts, with respect to 100 parts of the cut bulk food. When the ratio of the gelling agent solution is less than the above range, the cut bulk food is hardly embedded in the gel after cooling, and the solid paste of the cut bulk food is left in the obtained sterilized salad. It is hard to produce an effect. On the other hand, when the ratio of the gelling agent solution is larger than the above range, the gelling agent may be deteriorated because the gelling agent is mixed in the salad.

Subsequently, a thermoreversible gel substantially embedding the cut bulk food is obtained by cooling the cut bulk food in a gelling agent solution and preferably cooling to a product temperature of 0 to 30 ° C. with a refrigerator or the like. Obtainable. Here, “substantially embedding” means that substantially the entire cut bulk food is covered with a thermoreversible gel.

Furthermore, the thermoreversible gel substantially embedding the cut bulk food is preferably crushed with a spatula or the like, or cut with a knife or the like to prepare a size of preferably 15 cm or less, more preferably 10 cm or less. In the mixing step with the liquid seasoning, it is preferable to easily disperse the cut bulk food throughout the salad.

Since the mass of the gelling agent solution before cooling and the thermoreversible gel formed after cooling is not changed, 100 parts of the cut bulk food material is immersed in, for example, 15 to 40 parts of the gelling agent solution. When the thermo-reversible gel is substantially embedded with the cut bulk food formed after cooling, the ratio of the cut bulk food and the thermo-reversible gel embedding it is 100 parts of the cut bulk food. Thus, the thermoreversible gel is preferably 15 to 40 parts.

Next, a process of preparing a salad by mixing a thermoreversible gel substantially embedding a cut bulk food and an acidic liquid seasoning will be described.

Mixing of the thermoreversible gel and the acidic liquid seasoning substantially embedding the cut bulk food, for example, by mixing them into a stirring mixer such as a mixer or a kneader, and stirring and mixing in a conventional manner Just do it. Mixing may be performed to such an extent that avocado, mango and the like substantially embedded in the thermoreversible gel are dispersed substantially uniformly in the acidic oil-in-water emulsified seasoning, whereby a salad can be prepared. In addition, in this mixing step, in addition to the thermoreversible gel and the acidic liquid seasoning substantially embedding the cut bulk ingredients, salad ingredients such as various seasonings and ingredients are added and mixed as necessary. Can do.

Then, the process of heat-sterilizing a salad is demonstrated.

The method for heat sterilization of the salad obtained as described above is not particularly limited, and is conventionally performed by heat sterilization of salads, for example, wet heat treatment such as hot water immersion, steam heating, or electromagnetic wave treatment. This may be done as appropriate. As sterilization conditions, the number of viable bacteria in the salad may be 300 cfu or less / g, and the coliform group is negative / 0.1 g, but if the sterilization conditions are too strong, the cut food will be Since the quality of the salad is liable to be deteriorated due to paste formation or flavor reduction, the central product temperature of the salad is preferably held at 65 to 100 ° C. for 4 to 150 minutes, more preferably 65 to 90 ° C. for 4 to 120 minutes. It can be done under the following conditions.

In the present invention, during the heat sterilization, a thermoreversible gel substantially embedding a cut bulk food made of avocado, tomato, or mango dissolves, and the solution of the thermoreversible gel is mixed with the acidic liquid seasoning As a result, almost the entire cut bulk food material is in direct contact with the acidic liquid seasoning, and as a result, the cut bulk food material can be sufficiently seasoned with the acidic liquid seasoning. Also, instead of mixing the cut bulk food consisting of avocado, tomato, or mango with the acidic liquid seasoning as it is, first prepare a thermoreversible gel substantially embedding the cut bulk food in this way, By mixing the thermoreversible gel and the acidic liquid seasoning, even if the salad is heat sterilized, the solid taste without cutting into agglomerates made of avocado, tomato, or mango is fully felt. Can be made. In particular, it is possible to produce a salad having a sufficiently solid feeling with avocado, tomato and mango having a size of 5 to 30 mm being dispersed substantially uniformly by 15% or more with respect to the whole salad.

On the other hand, when simply sterilizing a traditional salad prepared by avocado, tomato, or cut bulk food made of mango with acid liquid seasoning, avocado directly in contact with acid liquid seasoning during sterilization, The tomato or mango tissue collapses into a paste, and no solid feeling is felt.

In addition, the heat sterilization may be carried out after being put in a polyethylene pouch or a molded container, or after being sterilized by heating, and then aseptically packed in a polyethylene pouch or a molded container. May be.

The sterilized salad is preferably cooled promptly to 0 to 10 ° C. in the same manner as the conventional salad manufacturing method from the viewpoint of maintaining the flavor. As a cooling method, for example, an arbitrary method such as air cooling with a blower or a suction machine, vacuum cooling with a vacuum cooler, or cooling with a refrigerator or the like can be used.

In the present invention, the thermoreversible gel substantially embedding the cut bulk food made of avocado, tomato or mango is dissolved during the heat sterilization, and the thermoreversible gel solution is an acidic liquid seasoning. In this case, it is preferable that the solution of the thermoreversible gel and the acidic liquid seasoning are more uniformly mixed because the gelling agent is less affected by the texture in the obtained salad. Therefore, in the manufacturing method of the container-packed sterilized salad of the present invention, the thermoreversible gel is heated to a dissolved state, that is, preferably heated to a product temperature of 40 to 100 ° C, more preferably a product temperature of 50 to 100 ° C. It is preferable to have a step of rocking the salad. Here, rocking the salad means rocking the salad. As a method of rocking the salad in this way, there is no particular limitation as long as the salad can be rocked. Specifically, for example, a conveyor For example, a method of vibrating the salad by a manual operation, a method of vibrating the salad upside down, or the like. In this way, by shaking the salad heated to the product temperature of 65 to 100 ° C., the thermoreversible gel solution and the acidic liquid seasoning can be more uniformly mixed.

The container-packed sterilized salad of the present invention obtained as described above is a cut in which avocado, tomato and mango having a size of 5 to 30 mm are dispersed substantially uniformly by 15% or more with respect to the whole salad and are dispersed substantially uniformly. Substantially the entire bulk food is in direct contact with the acidic liquid seasoning.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. In addition, this invention is not limited to these.

[Example 1]
(1) Step of preparing thermoreversible gel substantially embedding cut bulk food material First, 100 parts of avocado cut into 15 mm dice was arranged in a stainless steel container. On top of that, 25 parts of a gelatin solution (gelatin concentration 13%) in which gelatin was heated and heated to 50 ° C. was poured, and the dice-shaped avocado was immersed in the gelatin solution. Next, the container in which the dice-like avocado is immersed in the gelatin solution is stored in a refrigerator at 10 ° C. for 24 hours, cooled to a product temperature of 10 ° C. to gel the gelatin solution, then cut into 5 cm squares with a knife, and avocado A gelatin gel substantially embedded in was prepared. The obtained gelatin gel substantially embedding avocado has a ratio of avocado and the gelatin gel embedding the avocado of 100 parts of avocado and 25 parts of gelatin gel.

(2) Step of preparing salad First, 100 parts of mayonnaise (manufactured by QP Corporation), 4 parts of salt, 8 parts of sugar, and 30 parts of fresh water are mixed almost uniformly to produce an acidic liquid seasoning (pH 4.) for avocado salad. 6 or less). The gelatin gel which substantially embedded the said acidic liquid seasoning and the avocado obtained by (1) was thrown into the mixer. At this time, the acidic liquid seasoning was added in an amount of 40 parts per 100 parts of avocado. Next, the acidic liquid seasoning and gelatin gel substantially embedded with avocado were stirred and mixed so as to be substantially uniform as a whole to prepare an avocado salad in which avocado was dispersed substantially uniformly. Next, 1 kg of the obtained avocado salad was filled and sealed in a polyethylene pouch. In the salad in the pouch, almost the whole of the avocado dispersed substantially uniformly was in direct contact with the acidic liquid seasoning.

(3) Sterilization process The packaged salad was immersed in a 90 ° C. hot water bath and sterilized so that the core product temperature was maintained at 85 ° C. for 40 minutes. Next, sterilized container-packed salad (product temperature: 50 ° C.) taken out of the water bath is shaken back and forth by hand five times in a state of laying, and the salad in the container is shaken, and then placed in a 5 ° C. cold water bath. It was immersed and cooled to a product temperature of 10 ° C. to prepare a container-packed sterilized avocado salad.

In the obtained avocado salad, avocado having a size of 5 to 30 mm was dispersed almost uniformly by 60% with respect to the whole salad. In addition, when eating and evaluating the solid texture of avocado and the texture of the acidic liquid seasoning, the solid texture of the avocado is sufficient, which is very preferable. On the other hand, the acidic liquid seasoning is a gelatin paste-like texture. I was not able to feel it, and I liked it very much.

[Test Example 1]
In this test example, the following test was conducted in order to examine the effect of the processing step of embedding the cut bulk food with a thermoreversible gel on the solid feeling of the salad after heat sterilization and the texture of the acidic liquid seasoning. went. That is, first, in Example 1 (1), the amount of gelatin solution relative to avocado is 0 parts, 10 parts, 15 parts, 20 parts, 25 parts, 30 parts, 40 parts per 100 parts of avocado. 8 types of avocado-treated products having different ratios of avocado and gelatin solution were produced in the same manner except that the amount was 50 parts. At this time, in each sample, whether or not the gelatin gel embedded avocado was evaluated according to the following evaluation criteria.

Next, 8 kinds of container-packed sterilized salads were produced in the same manner as in Examples 1 (2) and (3) except that 8 kinds of avocado-treated products having different ratios of avocado and gelatin solution were used. About the obtained eight types of container-packed sterilized salad, after measuring the amount of avocado having a size of 5 to 30 mm, each was eaten to evaluate the solid feeling of avocado and the texture of the acidic liquid seasoning. The results are shown in Table 1.

<Degree of embedding>
A: Gelatin gel substantially embeds avocado.
B: Gelatin gel does not embed avocado.

<Solid feeling of avocado>
(Double-circle): There is enough solid feeling of avocado, and it is very preferable.
○: Avocado has a solid feeling, which is preferable.
(Triangle | delta): There is not much solid feeling of avocado and is not preferable.
X: There is no solid feeling of avocado and is not preferable.

<Food texture of acidic liquid seasoning>
(Double-circle): The gelatinous texture of gelatin is not felt.
○: Gelatin-like texture is slightly felt, but there is no problem as a salad.
(Triangle | delta): The gelatinous texture of gelatin is felt.
X: The gelatinous texture of gelatin is strongly felt.

From Table 1, it can be seen that when the ratio of avocado and the gelatin gel embedding the avocado is 15 parts or more with respect to 100 parts of avocado, the avocado is substantially embedded in the gelatin gel. In addition, in the sterilized salad of containers 3 to 8 of the samples 3 to 8 using the gelatin gel in which the avocado is substantially embedded, the cut bulk food having a size of 5 to 30 mm is substantially uniformly dispersed by 15% or more with respect to the whole salad. The avocado had a solid feeling and was very preferable. When the ratio of avocado and the gelatin gel embedding the gel is 40 parts or less with respect to 100 parts of avocado, the acidity of the sterilized salad of containers 1 to 7 using the gelatin gel The texture of the liquid seasoning was preferred because the gelatinous texture of gelatin had no problem. In particular, when the gelatin gel is 30 parts or less with respect to 100 parts of avocado, the texture of the acidic liquid seasoning of the stuffed sterilized salad of Samples 1 to 6 using the gelatin gel is gelatinous pasty. I couldn't feel the texture. From the above, from the viewpoint of the solid feeling of avocado and the texture of the acidic liquid seasoning, the ratio of avocado and the gelatin gel embedding the avocado is 15 to 40 parts of gelatin gel with respect to 100 parts of avocado. Preferably, it is understood that the gelatin gel is more preferably 15 to 30 parts or more with respect to 100 parts of avocado.

On the other hand, when avocado that was not embedded with gelatin gel was used, the avocado of the container-packed sterilized salad (sample 1) was pasted, which was not preferable because the avocado was not solid.

[Test Example 2]
In this test example, the following test was conducted to examine the effect of the gelling agent concentration of the gelling agent solution forming the thermoreversible gel on the solid feeling of the salad after heat sterilization and the texture of the acidic liquid seasoning. Went. That is, first, the gelatin concentration of the gelatin solution was the same as in Example 1 (1) except that the concentration of the gelatin solution was changed to 1%, 3%, 5%, 10%, 15%, 20%, and 30%. Seven types of avocado-treated products with different values were produced. At this time, in each sample, whether or not the gelatin gel embedded avocado was evaluated based on the same evaluation criteria as in Test Example 1.

Next, 7 types of container-packed sterilized salads were produced in the same manner as in Examples 1 (2) and (3) except that 7 types of avocado-treated products having different gelatin solution concentrations were used. About the obtained eight types of container-packed sterilized salad, after measuring the amount of avocado having a size of 5 to 30 mm, each was eaten to evaluate the solid feeling of avocado and the texture of the acidic liquid seasoning. About the evaluation of the solid feeling of avocado and the evaluation of the texture of an acidic liquid seasoning, it evaluated by the same evaluation criteria as the said Test Example 1. The results are shown in Table 2.

From Table 2, it can be seen that when the gelatin concentration of the gelatin solution forming the gelatin gel is 3 to 20%, avocado is substantially embedded in the gelatin gel. In addition, in the container-packed sterilized salad of Samples 2 to 6 using gelatin gel in which this avocado is substantially embedded, the cut bulk food having a size of 5 to 30 mm is dispersed almost uniformly over 15% of the whole salad. The avocado had a solid feeling and was very preferable. Further, when the gelatin concentration of the gelatin solution is 20% or less, the texture of the acidic liquid seasoning of the stuffed sterilized salad of Samples 1 to 6 using the gelatin gel is problematic. It was the extent that there was not, and was good. In particular, when the gelatin concentration of the gelatin solution is 15% or less, the texture of the acidic liquid seasoning of the container-filled sterilized salad of Samples 1 to 5 using the gelatin gel is felt as a gelatin paste texture. I couldn't get it. From the above, the gelatin concentration of the gelatin solution forming the gelatin gel is preferably 3 to 20%, more preferably 3 to 15%, from the viewpoint of the solid feeling of avocado and the texture of the acidic liquid seasoning. It turns out that it is preferable.

On the other hand, when the gelatin concentration of the gelatin solution was less than 3%, the avocado of the container-packed sterilized salad (Sample 1) was pasted, which was not preferable because the avocado was not solid.

[Example 2]
(1) Step of preparing a thermoreversible gel substantially embedding a cut bulk food material First, 100 parts of tomato cut into 30 mm dies were arranged in a stainless steel container. On top of that, 20 parts of a gelatin solution (gelatin concentration 8%) in which gelatin was heated to 50 ° C. and dissolved in fresh water was poured, and the diced tomatoes were immersed in the gelatin solution. Next, the container in which the dice-shaped tomatoes are immersed in a gelatin solution is stored in a refrigerator at 10 ° C. for 24 hours, cooled to a product temperature of 10 ° C. to gel the gelatin solution, and then cut into 5 cm squares with a knife. A gelatin gel with substantially embedded tomato was produced.

(2) A gelatin mixer in which the tomato obtained in (1) is substantially embedded is put into a process mixer for preparing a salad, and then 100 parts of French dressing (manufactured by QP Corporation, pH 4.6 or less) is added to the tomato 100. The mixture was stirred and mixed so that the whole became substantially uniform, and a tomato salad in which tomatoes were dispersed substantially uniformly was produced. Next, 1 kg of the obtained tomato salad was filled and sealed in a polyethylene pouch. In the salad in the pouch, almost the whole of the tomato dispersed substantially uniformly was in direct contact with the acidic liquid seasoning.

(3) Sterilization process The packaged salad was immersed in a 90 ° C. hot water bath and sterilized so that the central product temperature was maintained at 80 ° C. for 50 minutes. Next, the sterilized container-packed salad (product temperature: 50 ° C.) taken out of the hot water bath is turned upside down by hand and shaken, then immersed in a 5 ° C. cold water bath and cooled to a product temperature of 10 ° C. Stuffed tomato salad was made.

In the obtained tomato salad, tomatoes having a size of 5 to 30 mm were dispersed almost uniformly by 42% with respect to the whole salad. Also, when eating and evaluating the solid texture of tomato and the texture of the acidic liquid seasoning, the solid texture of tomato is sufficient and very preferable, while the acidic liquid seasoning is a gelatin pasty texture. I was not able to feel it and I liked it very much.

[Example 3]
(1) Step of preparing thermoreversible gel substantially embedding cut bulk food material First, 100 parts of mango cut into a 20 mm substantially spherical shape were arranged in a stainless steel container. On top of that, 30 parts of a carrageenan solution (carrageenan concentration 5%) in which carrageenan was heated and heated at 90 ° C. was poured to immerse the substantially spherical mango in the carrageenan solution. Next, the container in which the substantially spherical mango is immersed in the carrageenan solution is stored in a refrigerator at 10 ° C. for 24 hours, cooled to a product temperature of 10 ° C. to gel the carrageenan solution, and then cut into a 10 cm square with a knife. A carrageenan gel substantially embedded with mango was produced.

(2) After the carrageenan gel substantially embedded with the mango obtained in (1) was introduced into the process mixer for preparing the salad, French dressing (manufactured by QP Corporation, pH 4.6 or less) was applied to 100 parts of mango. The mixture was stirred and mixed so that the whole became substantially uniform, and a mango salad in which mango was dispersed substantially uniformly was produced. Next, 1 kg of the obtained mango salad was filled and sealed in a polyethylene pouch. In the salad in this pouch, almost the whole mango dispersed substantially uniformly was in direct contact with the acidic liquid seasoning.

(3) Sterilization process The packaged salad was immersed in a 90 ° C. hot water bath and sterilized so that the central product temperature was maintained at 80 ° C. for 50 minutes. Next, the sterilized container-packed salad (product temperature: 50 ° C.) taken out from the hot water bath is moved to the cold water bath while shaking it on the conveyor, and then immersed in a cold water bath at 5 ° C. for a product temperature of 10 The mixture was cooled to 0 ° C. to prepare a sterilized mango salad packed in a container.

In the obtained mango salad, mango having a size of 5 to 30 mm was almost uniformly dispersed by 20% with respect to the whole salad. In addition, when eating and evaluating the solid feeling of mango and the texture of acidic liquid seasoning, it is preferable that there is a solid feeling of mango, while acidic liquid seasoning feels a pasty texture of gelatin. I liked it very much.

Claims (4)

Containers with a shelf life of 30 days or more under storage conditions of 10 ° C. or less, a general viable count of 300 cfu or less / g, and a coliform group of negative / 0.1 g, which is a mixture of cut bulk food and acidic liquid seasoning A stuffed pasteurized salad, wherein the cut bulk food is one or more selected from avocado, tomato and mango, and the cut bulk food with a size of 5-30 mm is substantially uniform over 15% of the whole salad The container-packed sterilized salad is characterized in that substantially the whole of the cut lump-like food material dispersed in a substantially uniform manner is in direct contact with the acidic liquid seasoning. A method for producing a container-packed sterilized salad according to claim 1, comprising preparing a thermoreversible gel substantially embedding a cut bulk food consisting of one or more selected from avocado, tomato and mango, A method for producing a sterilized salad in a container, comprising a step of preparing a salad by mixing a thermoreversible gel and an acidic liquid seasoning substantially embedding a cut bulk food, and a step of sterilizing the salad by heating. . In the thermoreversible gel substantially embedding the cut lump food, the ratio of the cut lump food and the thermoreversible gel embedding the cut lump food is 15 parts per 100 parts of the cut lump food. The method for producing a container-packed sterilized salad according to claim 2, which is -40 parts. The manufacturing method of the container sterilization salad of Claim 2 or 3 which has the process of rock | fluctuating the salad heated at the product temperature of 65-100 degreeC.