JP2013039104A - Bubble-containing potato salad - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bubble-containing potato salad giving a fine texture with stable and light bubbles really melting in the mouth.SOLUTION: The bubble-containing potato salad uses bubble-containing processed food containing the albumen, milk serum and a reduced starch saccharified product and having a viscosity (at 20°C) of 40-100 Pa s.

Description

The present invention relates to an aerated potato salad with stable air bubbles and a soft texture that melts well in the mouth.

Potato salad is one of the most popular salad types. In recent years, potato salads are also widely sold at convenience stores and supermarkets as side dishes such as salads and side dishes are purchased at stores and eaten as a homemade dish. In general, potato salad is prepared by mixing boiled potatoes with seasonings such as mayonnaise, salt, sugar, and vegetables such as onions and cucumbers. Etc., and is stored and distributed for a consumption period of several days to about 2 weeks.

In addition, with the diversification of tastes, the inclusion of bubbles in potato salad has led to demand for a good texture that is fluffy and melts well in the mouth. However, even if a potato salad with bubbles is prepared, even if a thickener or the like is blended so that bubbles are not crushed or bubbles are not crushed during storage and distribution in convenience stores and supermarkets, the mouth melts heavily. Therefore, it has been difficult to obtain a potato salad having stable and soft bubbles and a good texture that melts in the mouth.

For example, with regard to a potato salad with bubbles having a soft and soft texture, it is disclosed in Japanese Patent Laid-Open No. 5-3763 (Patent Document 1) for the purpose of improving whiteness, texture, spreadability and the like. A foam-containing salad has been proposed in which a foamed emulsified fat is mixed with a seasoning and then mixed with a certain overrun bubble-containing taste material and salad ingredients. . However, the foamable emulsified fats and oils have a texture and flavor that are distinctive and have a high calorie, so they are not suitable for recent food orientation.

Japanese Patent Laid-Open No. 5-3763

The object of the present invention is to provide an aerated potato salad that is stable, fluffy, and melts in the mouth.

As a result of intensive studies to solve the above problems, the present inventors use an aerated processed food having a viscosity (20 ° C.) containing egg white, whey and reduced starch saccharified product of 40 to 100 Pa · s. It has been found that an aerated potato salad that is surprisingly stable, fluffy, and melted in the mouth can be produced very easily.

That is, the present invention
An aerated potato salad using an aerated processed food having a viscosity (20 ° C.) containing egg white, whey, and reduced starch saccharified product of 40 to 100 Pa · s,
It is.

According to the present invention, not only at a convenience store or a supermarket, but also in a restaurant where a new value is always sought, an original menu such as a potato salad with bubbles that is stable and fluffy and has a good mouthfeel is provided. be able to.

Hereinafter, the aerated potato salad of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The aerated potato salad of the present invention is a potato salad containing a specific aerated processed food. In addition, since this invention has the characteristics in this aerated processed food, it explains in full detail focusing on the aerated processed food used by this invention on description.

The aerated processed food used in the aerated potato salad of the present invention refers to a product prepared by foaming a slurry so that bubbles are entirely present. The aerated processed food product has a viscosity (20 ° C.) of 40 to 100 Pa · s, and egg white, whey and reduced starch saccharified product are the main components of the bubbles.

The aerated processed food used for the aerated potato salad of the present invention has a viscosity (20 ° C.) of 40 to 100 Pa · s, preferably 50 to 90 Pa · s. When the viscosity is lower than the above range, it is easy to release water over time, and when the viscosity is higher than the above range, the melting at the time of preparing the potato salad becomes heavy, which is not preferable. In the present invention, the viscosity is measured using a BH viscometer, the rotation speed: 4 rpm, and the rotor: 6. Product temperature: It is a value converted from the reading after 2 rotations under the measurement condition of 20 ° C.

Moreover, the aerated processed food used for the aerated potato salad of the present invention has a fat content of 5% or less, preferably 1% or less, and more preferably does not contain fat. If the content of fats and oils is larger than the above, bubbles are crushed due to the separation of fats and oils, and a fluffy texture may not be imparted to the aerated potato salad. In the present invention, fats and oils are not particularly limited, and examples thereof include soybean oil, rapeseed oil, butter, egg yolk oil, egg yolk, and soybean.

The egg white used in the aerated processed food is not particularly limited. Specifically, for example, a liquid egg white obtained by splitting a chicken egg by a conventional method and separating it from egg yolk, a frozen egg white, and then thawed In addition, as long as it has a foaming property, dried egg white, those obtained by removing a part of components such as lysozyme and glucose from these egg whites, those treated with an enzyme such as protease, and the like can be mentioned.

As whey used for aerated processed foods, use acid whey and sweet whey produced as raw materials when producing cheese, acid casein, rennet casein from raw milk or skimmed milk powder, and use the purified product Can do. Moreover, what performed processing, such as concentration, dilution, pasting, and drying, can also be used. If milk ingredients such as whole milk powder or skim milk powder are used instead of whey, the foam stability of the aerated processed food may be impaired because it contains casein, and it may not be possible to give a light texture to the aerated potato salad. The casein content (in terms of solid content) is preferably 5% or less of the total protein of the milk raw material, and more preferably contains no casein. Moreover, also in aerated processed food, the content of casein is preferably 1% or less, and more preferably not containing casein at all.

The preferable content of egg white and whey for the aerated processed food is preferably 0.8 to 5%, more preferably 1 to 4% in terms of solid content. Furthermore, the content ratio of egg white and whey is preferably 1: 6 to 6: 1, and more preferably 1: 4 to 1: 1. If the content of the egg white and the content ratio are too small, the foam stability of the aerated processed food will be reduced, and the foamed potato salad may not be given a fluffy texture. Becomes harder and melts in the mouth. Also, if the whey content and content ratio are too low, the foam of the aerated processed food will be hard and the melting of the mouth will be impaired, and if it is too high, the stability of the aerated processed food will deteriorate and the fluffy potato salad will be soft The texture may not be imparted.

The aerated processed food contains reduced starch saccharified material in addition to egg white and whey. As a result, the potato salad with bubbles is difficult to release, and the bubbles are stable and fluffy, and the mouthfeel is good and melts well. Here, the reduced starch saccharified product is a mixture of sugar alcohols obtained by further reducing a starch saccharified product (starch sugar) obtained by hydrolyzing starch with an acid or an enzyme, etc. by hydrogenation treatment. Also called reduced starch syrup or dextrin alcohol.

In addition, as the reduced starch saccharified product used in the aerated processed food, it is preferable to use a raw sugar, that is, a starch saccharified product (starch sugar) having a DE value of 10 to 40, preferably 10 to 30. The DE value is “dextrose equivalent” (dextrose
is an abbreviation of “equivalent”, and is an index indicating the degree of hydrolysis of starch in one method of displaying the quality of starch saccharified product (starch sugar). A higher DE means a higher degree of hydrolysis, while a lower DE means a lower degree of hydrolysis.

If a reduced starch saccharified product having a DE value of the raw sugar higher than the above range is used, the texture of the resulting aerated potato salad may be fluffy but poorly melted in the mouth. On the other hand, it is preferable that the DE value is low, but reduced starch saccharified products having a DE value of less than 10 are not generally sold, so the DE value of 10 is set as the lower limit.

The content of the reduced starch saccharified product in the aerated processed food is preferably 2 to 20%, more preferably 3.5 to 14% in terms of solid content. If the content of the reduced starch saccharified product is less than the above range, the resulting aerated potato salad may be fluffy but poorly melted in the mouth. On the other hand, if it exceeds the above range, melting in the mouth may become heavy.

In the aerated processed food used for the aerated potato salad of the present invention, the specific gravity of foaming is preferably 0.3 to 0.7, more preferably 0.4 to 0.6. If the specific gravity is less than the above range, the aerated processed food has low bubble stability and may cause water separation when mixed with the potato salad. On the other hand, if it is large, the foam may not be sufficient and a fluffy texture may not be obtained.

The aerated processed food used for the aerated potato salad of the present invention preferably contains a pH adjuster. The pH adjuster is used to adjust the pH of the aerated processed food to preferably 4.5 to 6, more preferably 5 to 5.5. If the pH is too low, the protein will become foamy due to acid modification of the protein in the egg white and whey and it will be difficult to obtain a fluffy texture.If the pH is too high, the foam will become soft and may cause water separation when mixed with potato salad. There is.

pH adjusting material is an organic acid such as acetic acid, lactic acid, citric acid, malic acid and its salt, inorganic acid such as phosphoric acid and its salt, fruit juice such as lemon, orange, apple, acidic fermented food such as vinegar, yogurt, Examples thereof include sodium hydrogen carbonate.

In order to bring the aerated processed food used for the aerated potato salad of the present invention into the above-mentioned preferred viscosity range, it may be adjusted according to the content of egg white, whey, reduced starch saccharified, but the foaming of the slurry is improved. In addition, in order to prevent crushing, in addition to the aforementioned raw materials, thickening polysaccharides, gelatin, and the like may be used as appropriate. As the thickening polysaccharide, sodium alginate, fermented cellulose, xanthan gum, guar gum, locust bean gum, λ carrageenan, tara gum, gellan gum, tamarind seed gum, arabinogalactan, pullulan and the like can be used. Among these, xanthan gum, fermented cellulose, guar gum, locust bean gum, λ carrageenan, tara gum, gellan gum and the like having pseudoplastic properties are preferable from the viewpoint of improving the foaming by reducing the shear resistance during stirring of the slurry, and xanthan gum is particularly preferable.

Moreover, when using a thickening polysaccharide and gelatin for the aerated processed food used for the aerated potato salad of this invention, it is preferable that the content shall be 0.3 to 2%. If the polysaccharide thickener is too small, the aerated processed food may be easily crushed and a fluffy texture may not be imparted. If it is too much, the viscous texture may be strong and a good mouth melt may not be imparted.

The aerated processed food used for the aerated potato salad of the present invention is excellent in bubble stability, especially when frozen, so that the aerated processed food in an aerated state is packed in a container and stored in a freezer for about one year. Even after thawing, it retains the same aeration state and bubble stability as before freezing, and has a meringue-like texture that is bulky and foamed. Therefore, after thawing the aerated processed food that has been frozen and circulated in a container, even if mixed with the potato salad, the aerated potato salad of the present invention has a fluffy texture and melts in the mouth Is good.

The aerated processed food used for the aerated potato salad of the present invention includes, in addition to the above-mentioned components, sugars such as glucose, maltose, trehalose, sucralose, oligosaccharide, sucralose, thaumatin, acesulfame potassium, aspartame, etc. High-intensity sweetener, sucrose fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, lecithin, polysorbate and other emulsifiers, calcium citrate, sodium fumarate, organic acid salts such as sodium succinate, vitamin A, vitamin C, Vitamins such as vitamin E and vitamin K, various minerals such as iron and magnesium, fragrances, coloring agents, seasonings and preservatives can be blended.

The method for preparing an aerated processed food for use in the aerated potato salad of the present invention is a mixture of the above-described egg white, whey, reduced starch saccharified product and other components blended as necessary, to obtain a slurry. After foaming by stirring or gas blowing, the product can be produced by heating at a product temperature of 60 to 90 ° C, preferably 75 to 85 ° C. It is because the protein in egg white and whey aggregates due to this heating, and the aerated processed food has excellent bubble stability. At this time, an arbitrary container can be filled and frozen as necessary after heating. In this case, the foaming of the slurry is preferably adjusted as appropriate so that the specific gravity after heating becomes 0.3 to 0.7. When the heating temperature is excessively increased, protein agglomerates are excessively formed in the aerated processed food, and a good texture that melts in the mouth is impaired. On the other hand, if the heating temperature is too low, the bubble stability of the aerated processed food becomes low, and a fluffy texture cannot be imparted to the aerated potato salad.

As a more specific method for producing the aerated processed food, for example, the respective components forming the above-described slurry are put into a stirring mixer with a deaeration function, and deaerated and stirred to obtain a slurry. Next, the slurry is agitated and bubbled while blowing a gas such as air or nitrogen gas into the slurry, and then passed through a tube heat exchanger and heated at a product temperature of 60 to 90 ° C. Thereby, an aerated processed food can be obtained. Further, since this aerated processed food is excellent in freezing resistance, it can be filled in an arbitrary container and stored frozen.

What is necessary is just to prepare the potato salad of this invention according to a conventional method by adding other ingredients, such as mayonnaise and a potato, to the above-mentioned processed food containing air bubbles. Here, mayonnaise includes not only what may be called mayonnaise but also what is called salad dressing. The other ingredients are not particularly limited as long as they are used in potato salad, for example, onion, cucumber, carrot, lettuce, corn, ham, corned beef, cut into a size easy to eat, Examples include tuna. The mixing ratio of the potato salad is 40 to 80 parts of potato, 10 to 30 parts of mayonnaise, 5 to 30 parts of other ingredients, and, if necessary, Contains seasonings such as sugar, salt, pepper, sodium glutamate, protein degradation products, thickeners such as starch, modified starch, gums, bacteriostatic agents such as glycine, sodium acetate, lysozyme, protamine, polylysine, etc. can do.

In producing the aerated potato salad of the present invention by mixing the aerated processed food described above with potato and other ingredients, if the ratio of the aerated processed food to the whole aerated potato salad is too small, the bubbles are stabilized. It is not possible to provide a sufficient texture that is soft and fluffy. On the other hand, if the amount is too large, the taste of the potato salad may be diluted and the flavor may be impaired. Therefore, the ratio of the whole aerated potato salad to the aerated processed food is preferably 20: 1 to 2: 1.

Examples of the potatoes used in the aerated potato salad of the present invention include baron crab, make-in, Tokachi kokome, beetle moth, Sayaka, Kitaakari or Toyoshiro, Matilda, Toya, Sayaka, Aino red, Red Moon, Red Andes, etc. . These potatoes can be used after being subjected to treatments such as washing, heating and crushing as required.

There are no particular restrictions on the method of mixing the aerated potato salad that forms the potato salad with the other ingredients. If the bubbles are not crushed by excessive force, for example, using a stirring mixer or spatula There are methods such as mixing with seasonings such as mayonnaise.

Examples of the present invention and comparative examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1]
(1) Preparation of aerated processed food Each raw material was stirred and mixed with a stirring mixer with a deaeration function in the composition shown in the following formulation table 1, and deaerated and stirred at a vacuum degree of 0.1 MPa to obtain a slurry. Next, the slurry was put into a stirring mixer, and stirred and bubbled while blowing air. Thereafter, the foamed slurry was passed through a tube heat exchanger and heated at a product temperature of 75 ° C. for 3 minutes to obtain an aerated processed food product. The obtained aerated processed food did not contain fat or casein, had a viscosity (20 ° C.) of 80 Pa · s, a specific gravity of 0.4, and a pH of 5.5.

[Formulation 1]
Raw egg white (solid content 10%) 30% (solid content 3%)
Whey (solid content conversion) 3%
Reduced starch saccharified product with a DE value of 20 (in terms of solid content) 14%
Xanthan gum 1%
Citric acid 0.3%
Shimizu Residues ――――――――――――――――――――――――――――――――――――
Total 100%

(2) Preparation of Aerated Potato Salad A potato salad was manufactured with the composition shown in the following formulation table 2. That is, as a blending raw material for the seasoning composition, after mixing mayonnaise, aerated processed food (thawed with (1) at 5 ° C., product temperature 20 ° C.), sugar, salt and sodium glutamate, As ingredients, potato, cucumber, carrot, onion, lettuce, purple 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 potato salad. The ratio of the whole aerated potato salad to the aerated processed food was 5: 1.

[Formulation 2]
<Mixed proportion of potato salad>
Seasoning composition (32 parts)
Mayonnaise 11%
Aerated processed food (produced in (1)) 20%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%

Ingredients (68 parts)
Potato (steamed after being steamed) 40%
Cucumber (raw, sliced) 7%
Carrot (boiled and cut into ginkgo) 7%
Onion (raw, sliced) 7%
Lettuce (raw, 3cm square cut) 7%
――――――――――――――――――――――――――
Total 100%

[Test Example 1]
The effect of whether the bubbles in the aerated potato salad are stable, fluffy and have a good texture that melts in the mouth depending on the type of sugar used in the aerated processed food was investigated. Specifically, except that the sugar used for the aerated processed food was changed to the sugar shown in Table 1, the aerated processed food was produced according to Example 1 (1), and then according to Example 1 (2). To make an aerated potato salad. The obtained aerated potato salad was evaluated according to the following evaluation method, and the results are shown in Table 1. When the reduced starch saccharified product was replaced with powdered dextrin, trehalose, or maltooligosaccharide, the conversion was made in terms of solid content. In addition, all the aerated processed foods obtained did not contain fats and oils, had a viscosity of 50 to 90 Pa · s, a specific gravity of 0.4 to 0.6, and a pH of 5.5.

〔Evaluation method〕
The aerated potato salad was filled into a polyethylene container, stored at refrigerated temperature of 10 ° C. for 1 week, and then eaten. The texture at that time was evaluated according to the following evaluation criteria.

[Evaluation criteria for fluffy texture]
A: Bubbles are stable and fluffy texture B: Slightly fluffy texture C: Fluffy texture is impaired

[Evaluation criteria for good mouth melting]
A: The mouth melts well B: It has a slightly heavy texture, but has a certain mouth melt C: The mouth melt is impaired

From the results in Table 1, it can be seen that the aerated potato salad containing egg white, whey, and reduced starch saccharified product is stable in bubbles, fluffy, and has a good texture that melts in the mouth (Example 1). . On the other hand, it can be understood that when the reduced starch saccharified product is replaced with various saccharides, it is not possible to obtain an aerated potato salad with a good texture that bubbles are stable and fluffy and melt well. (Comparative Examples 1-3).

[Comparative Example 4]
Processed aerated food according to Example 1 (1) except that 30% of raw egg white was replaced with 3% of whey (converted to solid content), then aerated potato according to Example 1 (2) Made a salad.

As a result of evaluation according to the method and standard of Test Example 1, this bubbled potato salad had poor bubble stability and a fluffy texture could not be obtained.

[Comparative Example 5]
Processed aerated food according to Example 1 (1) except that 3% of whey (in terms of solid content) was replaced with 30% raw egg white, then aerated potatoes according to Example 1 (2) Made a salad.

As a result of evaluation according to the method and criteria of Test Example 1, this bubbled potato salad had stable bubbles, but the bubbles became hard and the melting of the mouth was impaired.

Claims (1)

An aerated potato salad using an aerated processed food having a viscosity (20 ° C.) containing egg white, whey and reduced starch saccharified product of 40 to 100 Pa · s.