JP2017000026A - vegetable salad - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable salad in which syneresis from vegetable is reduced after preservation, and the flavor of seasoning added to the vegetable salad is not deteriorated.MEANS FOR SOLVING THE PROBLEM: Provided is a vegetable salad obtained by adding seasoning using fat as a base and vegetable, in which the oil contains solid fat being solid at a product temperature of 20°C by 5 to 90%, and the seasoning has a water content of 60% or lower, egg yolk by 1 to 10% expressed in terms of solid content and organic acid by 0.1 to 3% expressed in terms of solid content.SELECTED DRAWING: None

Description

  The present invention relates to a vegetable salad. More specifically, the present invention relates to a vegetable salad with little water separation from vegetables even after storage.

  Vegetable salad is a food that is widely used in everyday eating habits, and is often used as an ingredient in sandwiches and salads. Vegetable salads are generally cut from washed lettuce, cucumber, tomato, onion, etc., or boiled cabbage, corn, asparagus, etc., and other ingredients are added as necessary. It is made with seasonings such as oil-in-water acidic seasonings such as mayonnaise. Vegetable salads that are mass-produced industrially, such as for business use and school meals, are rarely eaten within an hour after production, and may take several hours or several days to eat. . For this reason, when eating, there is a problem that water is removed from the vegetables, the seasoning is diluted and the flavor is weakened, and the drip that has been watered is easily spilled, looks bad, and bacteria are likely to propagate. Furthermore, the mayonnaise remaining on the top of the vegetable salad also has a problem that the surface is dried and discolored, and the flavor is deteriorated.

Therefore, as a method for solving the above problem, a method for producing a raw vegetable salad (Patent Document 1) is proposed in which a gel-like product composed of a thickening polysaccharide and hyaluronic acid is mixed with a raw vegetable together with a seasoning. In addition, it has been proposed to use a W / O / W type emulsified seasoning containing a polyglycerin condensed ricinoleic acid ester having a water content of 40% by mass or more as a seasoning (Patent Document 2). ).
However, these prior arts alone cannot completely solve problems such as surface drying and discoloration and flavor deterioration during storage in a refrigerator or storage at room temperature for a short time. .

Japanese Patent No. 5305777 JP 2014-187906 A

The present invention provides a vegetable salad that has little water separation from vegetables even after storage, and the flavor of seasonings added to the vegetable salad is not deteriorated.

  In order to solve the above-mentioned problems, the inventors of the present application are seasonings in which specific fats and oils are used as a continuous phase and the amount of water is equal to or less than a specific amount, and the seasonings contain a specific amount of egg yolk and organic acid. In some cases, the vegetable salad prepared with the seasoning was found to have little water separation from the vegetable even after storage, and finally the present invention was completed.

That is, the present invention
(1) A vegetable salad consisting of fat and oil-based seasonings and vegetables,
The fats and oils contain 5 to 90% of solid fats at a product temperature of 20 ° C.,
The seasoning has a moisture content of 60% or less,
1% to 10% of yolk in terms of solid content,
It is a seasoning containing 0.1 to 3% of organic acid in terms of solid content,
vegetable salad,
(2) The vegetable salad according to (1),
The seasoning is an O / W / O type emulsified seasoning emulsified in O / W / O type,
The fats and oils constituting the continuous phase of the O / W / O type emulsified seasoning are vegetable salads containing 5 to 90% solid fats at a product temperature of 20 ° C.,
(3) The vegetable salad according to (2),
The pH of the aqueous phase contained in the O / W / O type emulsified seasoning is 4.5 or less,
vegetable salad,
It is.

  According to the present invention, it is possible to provide a vegetable salad with little water separation from vegetables even after storage. Therefore, further expansion of demand for vegetable salads is expected especially at convenience stores and supermarkets.

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

<Features of the present invention>
The vegetable salad of the present invention is a seasoning based on fats and oils, and the seasonings include solid solid fats with a specific content of edible fats and oils used for fats and oils (hereinafter referred to as the ratio of containing solid solid fats). By using an edible oil and fat (referred to as “solid fat content”), the vegetable salad is adjusted to a specific water content, and contains a specific amount of egg yolk and organic acid, so that even after storage, the vegetable salad has little water separation.

<Vegetable salad>
The vegetable salad of the present invention is a food in which a seasoning based on fats and oils and vegetables are blended. Such a vegetable salad of the present invention is not particularly limited in usage, and is used for various purposes such as filling for spreads, sandwiches, etc., topping for various dishes, etc. Is included. Moreover, in addition to vegetables, the thing which mix | blended ham and sausage may be sufficient, and the thing which mix | blended the cut meat of the heat meat, the heat-coagulated egg, etc. may be sufficient.

<Seasoning based on fats and oils>
As described in paragraph 0010, the fat and oil-based seasonings are edible fats and oils or O / W / O-type emulsified seasonings that have a specific solid fat content. It is characterized by being adjusted to a specific amount of water and containing a specific egg yolk and an organic acid. Moreover, as a form of the seasoning based on fats and oils, O / W / O type, W / O type, fat and oil-based seasonings substantially free of an aqueous phase, and the like can be mentioned. An oil-based seasoning is an O / W / O-type emulsified seasoning that is an edible fat or oil that constitutes a continuous phase, or an oil-based seasoning that does not substantially contain an aqueous phase. The edible oil and fat comes into direct contact with the soured vegetables. By doing so, a vegetable salad with little water separation from the vegetable can be obtained even after storage, and particularly an O / W / O type emulsified seasoning.

<Types of edible fats and oils used for base fats and oils>
The edible oil and fat used for the seasoning of the present invention may be any oil and fat provided for edible use. For example, edible vegetable oils and fats (eg, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil), fish oil, liver oil, and oils and diglycerides that are processed by transesterification of these oils are mainly included. Fats and oils are mentioned, and these can be used alone or in combination of two or more. Moreover, the seasoning of this invention can contain 10 to 95% of edible fats and oils used for an oil phase, can further contain 10 to 90%, and can further contain 15 to 85%.

<Solid fat content of edible fat used for base fat>
Edible fats and oils used for the oil phase are edible fats and oils containing 5% or more and 90% or less of solid fats at a product temperature of 20 ° C. Among these, it is good to use edible vegetable oil and fat whose solid fat content is 10 to 80%. By using edible fats and oils containing a specific amount of the solid fat in the oil phase of the continuous phase, a vegetable salad with little water separation from vegetables can be obtained even after storage.
Specific examples of such edible fats and oils include oils and fats obtained by fractionating or transesterifying the above edible vegetable fats and oils. In the present invention, the solid fat content is AOCS Official Method Cd16b-93. (Revised 1999).

<Water content of seasonings>
The moisture content of the seasoning based on fats and oils is 60% or less, and may be 50% or less. Thereby, a vegetable salad with little water separation from vegetables can be obtained even after storage. The lower limit of the water content is not particularly limited, but considering the case where the fat and oil-based seasoning is an edible fat and oil-based seasoning that does not contain an aqueous phase, it is 0.5% or more and 1% or more. can do.

<Yellow used for seasoning>
The egg yolk used for the fat-based seasoning is not particularly limited as long as it is provided for food. For example, raw egg yolk as well as the raw egg yolk are sterilized, frozen, spray-dried or freeze-dried. Dehydration treatment such as phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, supercritical carbon dioxide treatment, etc. The thing which performed 1 type, or 2 or more types of processes, such as a process, mixing processes, such as salt or saccharides, is mentioned.

<Content of egg yolk used for seasoning>
The egg yolk used for the seasoning is 1% or more and 10% or less in terms of solid content even after storage, in order to obtain a vegetable salad with little water separation from the vegetables even after storage, and further 1% or more and 8% or less, 1 It is good to be 5 to 6%.

<Organic acid used for seasoning>
The organic acid used for the seasoning based on fats and oils is not particularly limited as long as it is provided for food. For example, acetic acid, citric acid, succinic acid, lactic acid, gluconic acid and the like can be mentioned.

<Content of organic acid used for seasoning>
In the seasoning based on fats and oils, the organic acid is 0.1% to 3% in terms of solid content, and more preferably 0.3% to 1.5%. When the content of the organic acid is within the above range, a vegetable salad with little water separation from the vegetable can be obtained even after storage.

<Other ingredients of seasonings>
In addition to the edible oils and fats, egg yolk, and organic acids, the seasonings based on the fats and oils can include, for example, vinegar (brewed vinegar), seasonings, sugars, spices, coloring agents, and flavoring agents. Can be used alone or in combination of two or more.

<Forms of seasonings based on fats and oils>
Examples of the form of the seasoning based on fats and oils include O / W / O type, W / O type, fat and oil-based seasonings substantially free of an aqueous phase. In order to obtain a vegetable salad with little water separation from vegetables even after storage, the O / W / O type is particularly preferable.
When the oil-based seasoning is an O / W / O emulsion seasoning or a W / O emulsion seasoning, the egg yolk and the organic acid can be contained in the aqueous phase.
In addition, when the oil-based seasoning is an edible oil-based seasoning that does not contain an aqueous phase, the egg yolk and the organic acid are mixed with the edible oil-fat using a powder form. be able to.

<Combination ratio of vegetable and oil-based seasoning>
In the vegetable salad of the present invention, the blending ratio of the vegetable and the fat and oil-based seasoning may be adjusted as appropriate depending on the use of the vegetable salad, etc., but it is derived from the vegetable texture and flavor and seasoning. In consideration of the balance between salty and sour, the seasoning can be 10 parts or more and 80 parts or less, and further 15 parts or more and 60 parts or less with respect to 100 parts of vegetables.

<Manufacturing method of vegetable salad>
The manufacturing method of the vegetable salad of this invention is not specifically limited, What is necessary is just to mix the raw material mentioned above by a conventional method, and to produce a vegetable salad.
That is, first, a fat and oil-based seasoning is prepared so as to have a specific water content using the above-described edible fat and oil of a specific solid fat content, a specific amount of egg yolk and an organic acid, and the prepared seasoning and A vegetable salad can be produced by preparing vegetables, and if necessary, other seasonings, spices, preservatives, ingredients, and stirring and mixing these raw materials into a mixer such as a mixer.
Moreover, the method of preparing the seasoning based on fat simultaneously with preparing vegetable salad by mixing vegetables, edible oil and fat of specific solid fat content, specific amount of egg yolk, and organic acid.

  Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

<Preparation Example 1>
A seasoning based on the fats and oils of Preparation Example 1 was prepared with the formulation shown in Table 1 below. That is, the water phase and the inner oil phase shown in Table 1 below were emulsified with a mixer and then emulsified with a colloid mill to prepare an O / W type emulsion. Next, the outer oil phase of the following Table 1 was added to the O / W type emulsion and emulsified with a mixer to prepare an O / W / O type emulsion. Each emulsification step was performed at a product temperature of 20 ° C.

  The obtained seasoning based on fats and oils had a pH of 4.5 or less and a viscosity of 230 Pa · s.

<Preparation Examples 2-12>
The seasonings based on the fats and oils of Preparation Examples 2 to 6 were prepared in the same manner as Preparation Example 1 at the blending ratio of seasonings shown in Table 1. The seasoning based on the obtained oil and fat had a pH of 4.5 or less.

<Examples 1-7, Comparative Examples 1-5>
A vegetable salad was prepared using each seasoning obtained in Preparation Examples 1-12.
That is, slice the onion into 2 mm thin slices, immerse it in cold water about 10 times the weight of the onion, and expose it to the refrigerator (changed at 4-7 ° C.) for 1 hour, and display each seasoning for 100 parts of the sliced onion. The vegetable salad of the present invention was produced by mixing according to a conventional method at a ratio shown in 1.

<Test Example 1>
The vegetable salads obtained in Examples 1 to 7 and Comparative Examples 1 to 5 were eaten after being stored in a refrigerator (changed at about 4 to 7 ° C.) for 24 hours after production, and sensory evaluation was performed according to the following evaluation criteria. The results are shown in Table 1.

<Evaluation criteria>
A: Water separation from vegetables was not seen even after storage.
B: Some water separation was observed after storage, but it was not a problem.
C: After storage, the water separation increased, and the flavor as a vegetable salad was impaired.

From Table 1, it is O / W / O type emulsified seasoning based on fats and oils, the water content of the seasoning is 60% or less, egg yolk is 1 to 10% in terms of solid content, and organic acid is It can be understood that the vegetable salad formed by adding 0.1 to 3% of the seasoning and the cut pieces of the heat-coagulated egg is good with little or no water separation even after storage (Examples 1 to 7). ).
On the other hand, among the seasonings that are continuous phases of the O / W / O type emulsified seasonings, when the edible fat used in the outer oil phase has a solid content of 100% (Comparative Example 1), or the solid content of 0% In the case (Comparative Example 2), there was much water separation after storage, and the flavor derived from the seasoning was impaired. Further, in the case of a seasoning in which the continuous phase is an aqueous phase (Comparative Example 3), a seasoning that does not contain egg yolk (Comparative Example 4), and a seasoning that does not contain an organic acid (Comparative Example 5) are also preserved. Later the vegetable salad flavor was impaired. Although not in the evaluation criteria, the surface of the vegetable salad was dry and discolored.

<Preparation Examples 13-18>
Condiments based on the fats and oils of Preparation Examples 13 to 18 were prepared at the blending ratio of the seasonings shown in Table 2. That is, after powder blending of egg yolk, organic acid, and other raw materials other than the edible vegetable fats and oils (processed fats and oils) shown in Table 2 below, A seasoning based on fats and oils was made.
The water content of each seasoning obtained was 10% or less.

<Examples 8 to 9, Comparative Examples 6 to 9>
Vegetable salads were prepared using the seasonings of Preparation Examples 13-18.
That is, slice the onion into 2 mm thin slices, immerse it in cold water about 10 times the weight of the onion, and expose it to the refrigerator (changed at 4-7 ° C.) for 1 hour, and display each seasoning for 100 parts of the sliced onion. The vegetable salad of the present invention was produced by mixing according to a conventional method at a ratio shown in 2.

<Test Example 2>
As in Test Example 1, the vegetable salads obtained in Examples 8-9 and Comparative Examples 6-9 were eaten after being stored in a refrigerator (fluctuated at about 4-7 ° C.) for 24 hours after production. Sensory evaluation was performed according to the evaluation criteria. The results are shown in Table 2.

From Table 2, it is a seasoning based on fats and oils, the water content of the seasoning is 60% or less, 1 to 10% of egg yolk in terms of solid content, and 0.1 to 3% of organic acid It can be understood that the vegetable salad made by adding the seasoning and sliced onion is good without water separation even after storage (Examples 8 to 9).
On the other hand, among the seasonings based on fats and oils, when the edible fats and oils used in the outer oil phase have a solid content of 0% (Comparative Example 6), or when the solids content is 100% (Comparative Example 7), they are preserved. Later, the egg flavor of the vegetable salad was impaired. Moreover, in the case of the seasoning which does not contain egg yolk (Comparative Example 8), and in the case of the seasoning which does not contain an organic acid (Comparative Example 9), there was much water separation from the vegetable salad after storage, and the flavor was impaired.

<Examples 10 to 11>
Using the seasoning of Preparation Example 1 shown in Table 1, another vegetable salad was prepared and evaluated using washed lettuce and cucumber, cabbage and non-oil sea chicken.
That is, according to a conventional method, 25 parts of the seasoning of Adjustment Example 1 is mixed with 100 parts of 70 parts of lettuce broken to about 3 cm square and 30 parts of cucumber cut to a thickness of about 5 mm according to a conventional method. Salad was manufactured and it was set as Example 10.
Also, cabbage cut to about 7 mm square is heated with boiling hot water for about 2 minutes, drained thoroughly to make cabbage with pestle, and a total of 80 parts of cabbage with this casket and 20 parts of non-oil sea chicken thoroughly drained with kitchen paper. To 100 parts, 25 parts of the seasoning of Adjustment Example 1 were mixed according to a conventional method to produce the vegetable salad of the present invention, and Example 11 was obtained.

<Test Example 3>
In the same manner as in Test Example 1, the vegetable salads obtained in Examples 10 and 11 were eaten after being stored in a refrigerator (changed at about 4 to 7 ° C.) for 24 hours after production, and sensory evaluation was performed according to the evaluation criteria described in Test Example 1. As a result, both Examples 10 and 11 were evaluated as A, and neither discoloration nor drying was observed.

<Test Example 4>
Further, the vegetable salad obtained in Example 10 and Example 11 was sandwiched between breads with ears cut, cut in half by a conventional method, sandwiched in commercial wraps, and stored at about 10 ° C. for 12 hours. After eating and performing sensory evaluation according to the evaluation criteria described in Test Example 1, the vegetable salads in the sandwiches obtained in Examples 10 and 11 are both A evaluation, without moisture transferring to bread, The taste was excellent.

<Example 12>
A vegetable salad of boiled cabbage and non-oil sea chicken in the same manner as in Example 11 except that the seasoning in Adjustment Example 13 shown in Table 2 is used instead of the seasoning in Adjustment Example 1 shown in Table 1 (Example) 12) was produced.
Similarly, boiled cabbage and non-oil sea chicken vegetables in the same manner as in Example 11 except that the seasoning of Example 10 shown in Table 1 is used instead of the seasoning of Adjustment Example 1 shown in Table 1. A salad (Comparative Example 10) was made.

<Test Example 5>
As in Test Example 1, the vegetable salad obtained in Example 12 and Comparative Example 10 was put in a bowl, put on a commercially available wrap, and then eaten after storage in a refrigerator (changed at about 4-7 ° C.) for 24 hours. When sensory evaluation was performed according to the evaluation criteria described in Test Example 1, Example 12 was evaluated as B, and neither the surface was dried nor discolored. On the other hand, the vegetable salad obtained in the comparative example 10 was C evaluation.

<Test Example 6>
Furthermore, the vegetable salad obtained in Example 12 and Comparative Example 10 was placed on a cracker of about 5 cm square, about 20 g, stored on a plate and stored at about 20 ° C. for 6 hours without putting a commercially available wrap. After eating, sensory evaluation was performed according to the evaluation criteria described in Test Example 1.
In the cracker on which the vegetable salad obtained from Example 12 was placed, the vegetable salad on the cracker was rated A, moisture did not migrate to the cracker, and the surface of the vegetable salad was not discolored or dried, resulting in a taste. It was excellent.
On the other hand, in the cracker on which the vegetable salad obtained from Comparative Example 10 was placed, the vegetable salad on the cracker was C evaluation, the moisture transferred to the cracker, the original crispy feeling was lost, and the vegetable salad The surface was dry and discolored, and the taste was significantly inferior.

Claims (3)

It is a vegetable salad made with a seasoning based on fats and oils and vegetables.
The fats and oils contain 5 to 90% of solid fats at a product temperature of 20 ° C.,
The seasoning has a moisture content of 60% or less,
1% to 10% of yolk in terms of solid content,
It is a seasoning containing 0.1 to 3% of organic acid in terms of solid content,
vegetable salad. A vegetable salad according to claim 1,
The seasoning is an O / W / O type emulsified seasoning emulsified in O / W / O type,
The fats and oils constituting the continuous phase of the O / W / O type emulsified seasoning are vegetable salads containing 5 to 90% solid fats at a product temperature of 20 ° C. A vegetable salad according to claim 2,
The pH of the aqueous phase contained in the O / W / O type emulsified seasoning is 4.5 or less,
vegetable salad.