JP2014103874A - Method for manufacturing a potato salad - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a potato salad capable of manufacturing a potato salad imparting, even after having been refrigerated and stored, a favorable creamy texture with a potato taste at the time of mastication due to the integration of potatoes and emulsified seasonings.SOLUTION: In the provided method for manufacturing a potato salad, crushed potatoes having been steam-cooked and crushed are impregnated with a seasoning liquid including oligosaccharides and yolk in a state where the product temperature is 60 to 95°C, whereas the impregnated crushed potatoes abiding in a hot state are then subjected to a vacuum cooling treatment so as to reduce the water content thereof by at least 7% and adjust the water content at 65-75%, whereas the crushed potatoes having been thus vacuum-cooled are subsequently blended with emulsified seasonings having oil and fat contents of 1-40%.

Description

The present invention is to produce a potato salad having a good taste that is creamy and has a good taste of potatoes, which maintains a freshly prepared good taste and is integrated with a potato and an emulsified seasoning when chewed even after refrigerated storage The present invention relates to a method for producing potato salad.

Potato salad is one of the most popular salad types. In addition to supermarkets and convenience stores, the sales volume has increased with the remarkable development of the restaurant industry such as family restaurants, fast food stores and take-out lunch stores. Such industrially produced potato salad is produced in large quantities at once by a side dish processing maker, unlike the case of making it at home. The production method is disclosed in, for example, Patent Document 1 (Japanese Patent Laid-Open No. 58-63360), Patent Document 2 (Japanese Patent Laid-Open No. 5-76321), and Patent Document 3 (Japanese Patent Laid-Open No. 5-328948). As shown, the steamed and crushed potatoes are usually cooled to 10-15 ° C., and then prepared ingredients and mayonnaise are added and mixed.

However, homemade potato salad made at home has a creamy, potato-flavored good taste that combines potatoes and emulsified seasonings when chewed in the mouth, whereas traditionally industrially The potato salad produced has a problem that the original flavor of steamed potatoes is lost, and it has a soft texture, which is inferior to the handmade potato salad. Thus, for such problems, for example, an industrial potato salad manufacturing method such as Patent Document 4 (Patent No. 4052792) and Patent Document 5 (Japanese Patent Laid-Open No. 2002-165585) has been studied.

By the way, in recent years, a large number of foods are discarded due to expiration of the expiration date at a store or the like, so that a longer expiration date is required. And when the potato salad was manufactured by the method mentioned above and preserve | saved for several days by refrigeration, the taste which made it mushy was generated and it was difficult to maintain a preferable state. For this reason, there is a strong demand for a potato salad with a creamy, potato-flavored good taste that maintains a good freshly-made taste and has a potato and emulsified seasoning integrated when chewing even after refrigerated storage. It was.

JP 58-63360 A JP-A-5-76321 JP-A-5-328948 Japanese Patent No. 4052792 JP 2002-165585 A

Therefore, an object of the present invention is to maintain a freshly prepared good taste, and after refrigerated storage, a potato salad having a creamy and potatoy taste that is integrated with a potato and an emulsified seasoning when chewing A method for producing a potato salad is provided.

As a result of intensive research on blended raw materials and manufacturing processes to achieve the above object, the present inventors have obtained oligosaccharides and egg yolks at a product temperature of 60 to 95 ° C. for steamed and crushed potatoes. The impregnated potato crushed material is impregnated, and then the impregnated potato crushed material in a hot state is adjusted to a moisture content of 65 to 75% by reducing the moisture content by 7% or more by vacuum cooling treatment, and then the vacuum cooling treatment. Potato salad was made by blending the crushed potatoes and the emulsified seasoning having an oil content of 1 to 40%. As a result, a freshly prepared good taste is maintained, and even after refrigerated storage, a potato salad with a good taste with a creamy and potato taste that combines potatoes and emulsified seasonings when chewing is obtained. Finally, the present invention has been completed.

That is, the present invention
Steamed and crushed potato crushed material is impregnated with a seasoning solution containing oligosaccharide and egg yolk at a product temperature of 60 to 95 ° C., and then the impregnated potato crushed material in a hot state is subjected to moisture by vacuum cooling treatment. A method for producing a potato salad in which the content is reduced to 7% or more to adjust the water content to 65 to 75%, and then the vacuum-cooled potato crushed material and the emulsified seasoning having an oil content of 1 to 40% ,
It is.

According to the present invention, there is provided a potato salad having a creamy, potato-flavored good taste in which a good freshly prepared taste is maintained and a potato and an emulsified seasoning are integrated during chewing even after refrigerated storage can do. Therefore, it is possible to extend the expiration date in the sales form such as the side dish shop, and as a result, supply to a wide range of consumers becomes possible, and further expansion of demand for potato salad is expected.

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

<Features of the present invention>
In the method for producing a potato salad of the present invention, steamed and crushed potato crushed material is impregnated with a seasoning liquid containing oligosaccharide and egg yolk at a product temperature of 60 to 95 ° C. The potato crushed product is adjusted to a moisture content of 65 to 75% by reducing the water content by 7% or more by vacuum cooling treatment, and then the potato crushed potato product and the emulsified form having a fat content of 1 to 40%. It is characterized by blending with seasonings. Thus, it is possible to provide a potato salad having a good taste that is creamy and has a good potato taste, in which a freshly prepared good taste is maintained, and even after refrigerated storage, a potato and an emulsified seasoning are integrated when chewing it can.

1. Step of impregnating potato crushed material with seasoning liquid <Raw potato used in the present invention>
In the method for producing potato salad according to the present invention, the potato as a raw material used in the potato salad is not particularly limited, but various potatoes can be used. Potatoes include those with a raw water content of 76-82%.

<Crushed potatoes>
The potato crushed material of the present invention is steamed potatoes that have been washed, peeled while hot, or peeled, cut to an appropriate size as needed, and then steamed. Can be produced by crushing. Specifically, the degree of steaming may be steamed with a steamer for 30 to 90 minutes, for example, so that the product temperature is about 80 to 100 ° C. In addition, when the cut potato is cooked, its size depends on the size of the potato in the hole, but it can be about 2 cm or more by die cutting, for example. If it is cut smaller than this, although the cooking time is shortened, it is not preferable because the potato flavor is discharged and it is difficult to obtain a delicious potato salad.

As a method for crushing the potato, any method can be used. For example, the steamed potato can be pressed and crushed into a mesh having an opening of about 10 to 40 mm. The crushed potato can contain at least 20% or more of a lump of 1 to 4 cm in size, and can further contain 30% or more. If the lump is less than 20%, or less than 1 cm, or greater than 4 cm, for example, the lump will be crushed during the subsequent mixing with seasoning liquid and mayonnaise, and it is difficult to obtain a peculiar taste of potato salad. It is not preferable. Here, the lump having a size of 1 to 4 cm means that the largest width portion of the lump is 1 to 4 cm. In addition, in the case where the size of the potato cooked after cutting is about 1 to 4 cm, the crushing step may be omitted, and is included in the “boiled and crushed potato crushed material” of the present invention.

<Impregnation of seasoning liquid>
In the present invention, the above-described steamed and crushed hot potato crushed material is impregnated with a seasoning liquid containing oligosaccharide and egg yolk to obtain an impregnated potato crushed material. Here, the product temperature of the potato crushed material when impregnated with the seasoning liquid is 60 to 95 ° C, and more preferably 75 to 95 ° C. When the seasoning liquid is mixed with the potato product temperature outside the above range, a sufficient amount of oligosaccharide and egg yolk do not impregnate the potato crushed material, and as a result, even after refrigerated storage, potatoes are emulsified during chewing. It is not possible to produce a potato salad with a creamy, potato-flavored flavour, integrated with a seasoning. The impregnation can be carried out by applying a seasoning liquid to the hot potato crushed material that has been cooked and crushed, or by immersing the hot potato crushed material in the seasoning liquid.

<Oligosaccharides contained in seasoning liquid>
As the seasoning liquid impregnated in the potato crushed material, a seasoning liquid containing oligosaccharide and egg yolk is used. Here, the oligosaccharide used is a saccharide in which 3 to 10 molecules are bonded with glucose as a unit, and examples thereof include a maltooligosaccharide having an α-1.4 glucoside bond. In addition, the oligosaccharide form is not particularly limited as long as it is commercially available, and liquid, syrup, powder, granule, slurry and the like can be used. The oligosaccharide of 3 to 10 saccharides used in the present invention is preferable from the viewpoint of obtaining a good taste with creamy and potato flavor even when the obtained potato salad is chewed after refrigerated storage. May be malto-oligosaccharides in which 3-5 saccharides account for 40% or more of the saccharide composition, more preferably 3-4 saccharides account for 40% or more of the saccharide composition.

<Oligosaccharide content in seasoning liquid>
The oligosaccharide content in the seasoning liquid can be preferably 5 to 60%, more preferably 10 to 50% in terms of solid content. When the content of oligosaccharides in the seasoning liquid is larger than the above range, a potato salad with a good taste with a creamy and potato taste, which is integrated with potatoes and emulsified seasonings when chewed even after refrigerated storage This is not preferable because it is difficult to obtain and affects the taste of potato salad. On the other hand, even when the content is lower than the above range, a potato salad having a good taste with a creamy and potato taste is difficult to obtain even after refrigerated storage.

<Yellow yolk contained in seasoning liquid>
Moreover, egg yolk is further contained as a seasoning liquid used in the present invention. The egg yolk used in the present invention is, for example, raw egg yolk, liquid egg yolk, dried egg yolk, salted egg yolk, or a phospholipid complexed with egg yolk protein by using phospholipase A, which is a phospholipid degrading enzyme, as a raw material. And phospholipase A-treated egg yolk etc. in which lysophospholipid is used. As a method for producing enzyme-treated egg yolk, for example, commercially available phospholipase A, which is a hydrolase, is added to 0.01% to 0.1% (10000 IU / ml) of egg yolk, and the enzyme treatment is performed while stirring. The reaction time is determined by the desired lysation rate. In addition, as a lysification rate, it can be 10 to 90%, Furthermore, it can be 30 to 80%.

<Yellow content in seasoning liquid>
The egg yolk content in the seasoning liquid used in the present invention can be 0.1 to 20% in terms of raw egg yolk, and can further be 1 to 10%. When the egg yolk content in the seasoning liquid is outside the above range, a potato salad with a creamy, potato-flavored good taste that is integrated with potatoes and emulsified seasonings when chewed even after refrigerated storage This is not preferable because it is difficult to obtain.

<Oil content in seasoning liquid>
The seasoning liquid used in the present invention may have a fat content of 10% or less in the seasoning liquid because it may be difficult to reduce moisture in the next step of vacuum cooling the impregnated potato crushed material.

<Addition of seasoning liquid>
The amount of the seasoning liquid can be 1 to 20 parts, and can be 3 to 15 parts, with respect to 100 parts of the steamed and crushed potato. When the amount of the seasoning liquid is less than the above range, it is difficult to uniformly add to the whole potato. On the other hand, when it exceeds the above range, the potato and the emulsified seasoning are integrated when chewing even after refrigerated storage. It is difficult to obtain a potato salad with a creamy, potato-flavored good taste. In addition, even after refrigerated storage, the water content of the potato crushed material after impregnation with the seasoning liquid is the raw material potato from the point that the effect of the present invention for producing a potato salad having a good taste with creamy and potato taste is easily obtained. Depending on the water content and the amount of the seasoning liquid, it is preferably 70 to 85%.

2. Vacuum cooling process for potato crushed material <Vacuum cooling process>
The impregnated potato crushed material impregnated with the seasoning liquid in a hot state is subjected to a vacuum cooling treatment. By this treatment, the water content is reduced by 7% or more as compared with that after impregnation with the seasoning liquid to adjust the water content to 65 to 75%, and the potato crushed material after vacuum cooling treatment can be obtained. Even after refrigerated storage, the reduction rate of the water content is preferably 8% or more, more preferably, from the viewpoint that the effect of the present invention for producing a potato salad having a good taste with creamy and potato taste can be easily obtained. Can be 9% or more.
On the other hand, when the rate of decrease in water content is less than 7%, a potato salad with a creamy, potato-flavored potato taste that is integrated with potatoes and emulsified seasonings when chewed even after refrigerated storage This is not preferable because it is difficult to obtain. In addition, as a method of vacuum cooling treatment, it can be performed by a conventional method using a vacuum cooler, for example, after filling a suitable amount of potato crushed material into a stainless steel bat, and then using a vacuum cooling device at 15 ° C. at a time. The method of cooling is mentioned below. The reason is not clear, but by adjusting the moisture content by applying a vacuum cooling treatment, the whole potato crushed material is properly tightened, and even after refrigerated storage, it has a good taste with a creamy and potato taste It is considered that the effect of the present invention for producing potato salad is easily obtained.

<Method for measuring water content of potato crushed material>
Here, the moisture content of the potato crushed material can be measured by a reduced pressure heating drying method (“Food Hygiene Inspection Guidelines” supervised by the Ministry of Health, Labor and Welfare, Japan Food Sanitation Association, issued on March 31, 2005).

3. Step of blending with emulsified seasoning <Mixing with emulsified seasoning>
The vacuum-cooled potato crushed material obtained as described above is then mixed with an emulsified seasoning having an oil content of 1 to 40%. Here, the emulsified seasoning having an oil content of 1 to 40% is a seasoning of what is usually called mayonnaise-like seasoning or salad dressing, and the fat content in the seasoning is 1 to 40. % Means something. In this way, by using an emulsified seasoning with a low fat content and a high water content, even after refrigerated storage, the potato and emulsified seasoning are integrated into one when chewing, and a good creamy and potato flavor A potato salad with a taste can be obtained. Moreover, in the said mixing process, it can mix with ingredients. The ingredients are not particularly limited as long as they are used in potato salad, and examples thereof include carrot, cucumber, cabbage, lettuce, onion, corn, ham, corned beef, tuna meat, and jellyfish. The blending ratio is the same as that of the conventional potato salad. Specifically, 40 to 80 parts of the steamed potato crushed material impregnated with the seasoning liquid to adjust the water content to 65 to 75%. The material is preferably 10 to 30 parts, and the emulsified seasoning is preferably 10 to 30 parts.

<Other raw materials>
Other ingredients for the seasoning liquid are not particularly limited as long as they do not impair the flavor of the potato salad. For example, one or more mixed seasonings such as saline, vinegar, sugar liquid, bouillon, and amino acid solution are mixed. Liquid and the like. Further, if necessary, the seasoning liquid may contain a bacteriostatic agent such as glycine, sodium acetate, egg white lysozyme, protamine, or polylysine.

<Packing form>
The potato salad produced by the above method can be supplied as a commercial potato salad that is filled in containers such as plastic tray containers and plastic bags, and sold in supermarkets or convenience stores.

Hereinafter, the manufacturing method of the potato salad of this invention is demonstrated concretely based on an Example and a test example. The present invention is not limited to these.

[Example 1]
120 kg of potatoes with peeled buds (water content of raw potatoes 80%) were steamed at 100 ° C. for 60 minutes. This cooked potato was pressed and crushed into a mesh with an opening of 30 mm, and a product containing about 50% of 1 to 4 cm of crushed material was obtained. Transfer 100 kg of steamed and crushed potatoes (product temperature 90 ° C.) to a mixer and add 8 kg of seasoning liquid with the following blending ratio to the whole while stirring slowly at a speed that does not break the lump. The impregnated potato crushed material was obtained by impregnating with the seasoning liquid. In addition, the oligosaccharide content in the seasoning liquid is 20% in terms of solid content, the egg yolk content is 5% in terms of raw egg yolk, the fat content is 1.5%, and mixing of the seasoning liquid with 100 parts of steamed and crushed potatoes The amount was 8 parts. The potato crushed material after impregnation with the seasoning liquid had a product temperature of 80 ° C. and a moisture content of 82%.

[Table 1]
<Combination of seasoning liquid>
Oligosaccharide (3-4 saccharide is 40% or more of sugar composition) 20%
5% raw egg yolk
3% salt
Brewing vinegar (acidity 5%) 3%
Shimizu balance <br/> 100%

The potato crushed material impregnated with the seasoning liquid is filled in a stainless steel vat so that the height is 10 cm, and immediately transferred to a vacuum cooler, and then vacuumed into the hot potato crushed material (product temperature 80 ° C.). By performing the cooling treatment, a potato crushed material having been subjected to vacuum cooling treatment was obtained. The time required for the vacuum cooling treatment was 30 minutes, the moisture content of the potato crushed material after the treatment was 72%, and the product temperature was 15 ° C. Further, the potato crushed material after vacuum cooling treatment had a water content reduced by 10%, compared with the potato crushed material impregnated with the seasoning liquid. Next, 70 kg of the potatoes that have been vacuum-cooled are transferred to a mixer and stirred with 15 kg of mayonnaise-like seasoning with a fat content of 20%, 6 kg of 1 cm-sized sliced carrot, 3 kg of sliced onion and a lightly salted slice 6 kg of cucumber and 0.5 kg of sodium chloride were sequentially added and mixed until almost uniform. 200 g of the obtained potato salad was filled in a plastic sealed tray container and stored refrigerated at 10 ° C.

[Comparative Example 1]
In Example 1, the potato crushed material after cooking was not impregnated with a seasoning solution containing oligosaccharides and egg yolks at a product temperature of 60 to 95 ° C., but the potato crushed material after cooking was treated at 15 ° C. A potato salad was produced in the same manner as in Example 1 except that it was mixed with the seasoning liquid after cooling to 10 ° C. and stored refrigerated at 10 ° C.

[Comparative Example 2]
In Example 1, a potato salad was produced in the same manner except that the oligosaccharide blended in the seasoning liquid was replaced with fresh water, and stored refrigerated at 10 ° C.

[Comparative Example 3]
In Example 1, a potato salad was produced in the same manner except that the yolk blended in the seasoning liquid was replaced with fresh water, and stored refrigerated at 10 ° C.

[Comparative Example 4]
In Example 1, the potato salad after mixing the seasoning liquid was similarly subjected to the potato salad except that it was subjected to a cooling process in a refrigerator at 15 ° C. for 2 hours without performing the water content reduction process by the vacuum cooling process. Manufactured and stored refrigerated at 10 ° C.

[Test Example 1]
In the manufacturing process of the potato salad in Example 1 and Comparative Examples 1 to 4, the moisture content of the potato crushed material impregnated with the seasoning liquid was measured. Moreover, about the thing which performed the vacuum cooling process, the moisture content of the potato crushed material which carried out the vacuum cooling process was measured, and the moisture content compared with after seasoning liquid impregnation was measured. Furthermore, ten panelists evaluated the taste after preserve | saving the obtained potato salad for 4 days by refrigeration (10 degreeC) with the following evaluation criteria. The results are shown in Table 2.

[Table 2]

≪Evaluation criteria≫
Evaluation standard A of the taste of potato salad A: It had a good taste with creamy and potato taste integrated with an emulsified seasoning at the time of chewing potato, and was very preferable.
B: A good taste with creamy and potato taste is slightly insufficient, but it is preferable because it has no problem.
C: The creamy and potato-flavored good taste is impaired, which is not preferable.

From Table 2, the potato salad produced by the production method of Example 1 has a creamy, potato-flavored good taste that is integrated with potatoes and emulsified seasonings when chewed even after refrigerated storage. It is understood that it is very preferable. On the other hand, when the seasoning liquid is mixed with the potato crushed material after cooling (Comparative Example 1), when the oligosaccharide is not blended with the seasoning liquid (Comparative Example 2), when the egg yolk is not blended with the seasoning liquid (Comparative Example) 3) If the potato crushed material after mixing with the seasoning liquid is not subjected to a water content reduction process by vacuum cooling (Comparative Example 4), the potato and emulsified seasoning are integrated when chewing after refrigerated storage. In addition, the good taste with creamy and potato taste was impaired, which was not preferable.

[Test Example 2]
In Example 1, the temperature of the potato crushed material impregnated with the seasoning liquid was changed to 60 ° C. and 75 ° C., respectively, and further the vacuum cooling was performed in the water content reduction process by the vacuum cooling treatment of the potato crushed material after impregnation with the seasoning liquid. Two types of potato salad were produced in the same manner except that the vacuum cooling treatment conditions were changed so that the moisture content of the treated potato crushed material became the numbers shown in Table 3. The vacuum cooling treatment conditions were adjusted so that the moisture content of the potato crushed potatoes after the vacuum cooling treatment became the numbers shown in Table 3. Subsequently, each obtained potato salad was refrigerated at 10 ° C. for 4 days in the same manner as in Example 1, and the taste was evaluated according to the same evaluation criteria as in Test Example 1 (Examples 2 and 3). The results are shown in Table 3.

[Test Example 3]
In Example 1, two types of potato salad were produced in the same manner except that the oligosaccharide content in the seasoning liquid was changed according to Table 3 below. Subsequently, each obtained potato salad was refrigerated and stored at 10 ° C. for 4 days in the same manner as in Example 1, and the taste was evaluated according to the same evaluation criteria as in Test Example 1 (Examples 4 and 5). The results are shown in Table 3.

[Test Example 4]
In Example 1, two types of potato salad were produced in the same manner except that the egg yolk content in the seasoning liquid was changed according to Table 3 below. Subsequently, each obtained potato salad was refrigerated and stored at 10 ° C. for 4 days in the same manner as in Example 1, and the taste was evaluated according to the same evaluation criteria as in Test Example 1 (Examples 6 and 7). The results are shown in Table 3.

[Test Example 5]
In Example 1, in the step of reducing the moisture content by vacuum cooling treatment of the potato crushed material after impregnation with the seasoning liquid, the vacuum cooling treatment conditions were set so that the moisture content of the potato crushed material after vacuum cooling treatment was the numbers shown in Table 3. Four different potato salads were made in the same manner except that they were changed. Subsequently, each potato salad obtained was refrigerated and stored at 10 ° C. for 4 days in the same manner as in Example 1, and the taste was evaluated according to the same evaluation criteria as in Test Example 1 (Examples 8 to 11). The results are shown in Table 3.

[Table 3]

From Test Examples 2 to 5 in Table 3, the potato salad obtained in Examples 3 to 11 has a creamy and potato-flavored good taste with potatoes and emulsified seasonings integrated when chewing, It is understood that it is very preferable.

[Example 12]
In Example 1, the amount of the seasoning liquid added to the potato crushed material was changed to 3%, and the potato salad was prepared in the same manner except that 3-5 saccharides were used as oligosaccharides with a sugar composition of 40% or more. Manufactured. Subsequently, it was refrigerated at 10 ° C. for 4 days as in Example 1.

[Example 13]
In Example 1, the addition amount of the seasoning liquid to the potato crushed material was changed to 15%, and the enzyme-treated egg yolk (phospholipase A-treated egg yolk, lysification rate 60%) was used instead of the raw egg yolk. A potato salad was prepared by the method. Subsequently, it was refrigerated at 10 ° C. for 4 days as in Example 1.

[Example 14]
In Example 1, a potato salad was produced in the same manner except that the fat content of the emulsified seasoning mixed with the potato crushed material was changed to 10%. Subsequently, it was refrigerated at 10 ° C. for 4 days as in Example 1.

[Example 15]
In Example 1, a potato salad was produced in the same manner except that the fat content of the emulsified seasoning mixed with the potato crushed material was changed to 35%. Subsequently, it was refrigerated at 10 ° C. for 4 days as in Example 1.

When the taste of the potato salad obtained in Examples 12 to 15 was evaluated, even after refrigerated storage, the potato and emulsified seasoning were integrated when chewing, and had a good taste with a creamy and potato taste I liked it very much.

Claims (1)

Steamed and crushed potato crushed, impregnated with a seasoning liquid containing oligosaccharide and egg yolk at a product temperature of 60-95 ° C,
Subsequently, the impregnated potato crushed material in a hot state is adjusted to a moisture content of 65 to 75% by reducing the moisture content by 7% or more by vacuum cooling treatment,
Then, the potato crushed material which has been subjected to the vacuum cooling treatment and the emulsified seasoning having an oil content of 1 to 40% are blended.