JP2017063789A - Vegetable salad packaged in spout pouch - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide vegetable salad packaged in a spout pouch in which vegetable salad is packaged in the spout pouch, vegetable salad may be easily drawn out and a ratio of materials to salad source in the drawn vegetable salad is stabilized.SOLUTION: There is provided vegetable salad packaged in a spout pouch in which vegetable salad of materials comprising cut vegetables with salad source is packaged in the spout pouch. A ratio of materials in the vegetable salad is 30 to 90 mass%. A ratio of materials having 1.5 mm or more of major axis and 1/2 or less of opening size of a spout on the spout pouch is 50 mass% or more relatively to the whole materials. Hardness of the salad source is 150 g or less by measurement with a texture analyzer. Adhesion is 8 g or more. ([measurement condition] probe: circular column probe, diameter 35 mm, probe lowering speed: 10 mm/second, entering distance of probe into sample: 25 mm, probe rising speed: 10 mm/second, sample temperature: 25°C)SELECTED DRAWING: None

Description

  The present invention relates to a spout pouch-stuffed vegetable salad in which a spout pouch is filled with a vegetable salad in which ingredients including cut vegetables are mixed with a salad sauce.

  Shredded vegetable salad made by chopping vegetables such as burdock and cabbage with acid oil-in-water emulsified seasoning such as mayonnaise takes time and effort. Therefore, a pouch filled with such shredded vegetable salad is used as a business-use salad base in supermarkets, department store food department backyards, restaurants, and the like.

  Further, as a pouch in this case, it has been proposed to use a spout pouch provided with a spout (spout) and to provide a shredded vegetable salad as a spiced pouch-packed shredded vegetable salad (Patent Document 1). In this spouted pouch chopped vegetable salad, ingredients of a specific size are used as an ingredient together with the chopped vegetables so that the chopped vegetables cannot be used in the spout. Also, in this sprout pouch chopped vegetable salad, the ingredients such as shredded vegetables are seasoned with a viscous seasoning such as mayonnaise, so when you pour out shredded vegetable salad from spouts, you usually use a spout pouch with both hands. The trunk is pressed.

  On the other hand, with the heightened consumer awareness of eliminating vegetable shortages and adjusting nutritional balance, cut vegetables and dressings for one serving were packed into packed vegetable salads and spout pouches packed in plastic food packs. Jelly drinks containing dietary fiber, vegetable juices filled in paper packs, etc. are commercially available.

JP 2010-268725 A

  However, packed vegetable salad requires dressing cut vegetables and using chopsticks or forks when eating, so it cannot be easily and quickly eaten like jelly drinks and vegetable juices. On the other hand, jelly drinks and vegetable juices can be drunk easily in any posture using only one hand, but because the vegetables are not chewed as solids, they feel satisfied that they have eaten the vegetables well. It's hard to be done.

  On the other hand, the capacity of the above-described spout pouch-stuffed shredded vegetable salad used as a salad base for business use should be reduced for general consumers so that the shredded vegetable salad can be sucked out of the spout like a jelly drink. Can be considered.

  However, in spicy pouch chopped vegetable salad, ingredients such as shredded vegetables are seasoned with high-viscosity seasonings such as mayonnaise, so the shredded vegetable salad cannot be successfully sucked out of the spout, and when spouted, Even if the torso is pressed by hand, it may still not be sucked out.

  Therefore, it is conceivable to use general salad dressing instead of mayonnaise and other seasonings in spicy pouch chopped vegetable salad, but in this case, only the dressing may be sucked out, The ratio of ingredients to salad dressing in the sucked vegetable salad is greatly different between the first and last of the period, and the ratio of ingredients to salad cannot be maintained in a delicious range as a vegetable salad.

  On the other hand, the subject of the present invention is a spout pouch-stuffed vegetable salad in which a vegetable salad in which cut vegetables are mixed with a salad sauce is filled in a spout pouch, and the vegetable salad is easily sucked out from the spout. The ratio of ingredients to salad sauce in the sucked vegetable salad is stable in the delicious range from the beginning to the end of the sucking.

  The inventor makes the ingredients such as cut vegetables to be filled in the spout pouch to a specific size, and when using a salad sauce having a specific adhesion and hardness, the ingredients such as cut vegetables It is found that vegetable salad mixed with salad sauce can be easily sucked out from the spout pouch, and the ratio of ingredients to salad sauce in the sucked vegetable salad is stable from the beginning to the end of the sucking, The present invention has been conceived.

That is, the present invention is a spout pouch-stuffed vegetable salad in which a vegetable salad in which ingredients including cut vegetables are mixed with a salad sauce is filled in the spout pouch,
The ratio of ingredients in the vegetable salad is 30-90% by mass,
The ratio of the ingredients whose major axis is 1.5 mm or more and 1/2 or less of the opening diameter of the spout of the spout pouch is 50% by mass or more with respect to the whole ingredients,
Using the texture analyzer, the following measurement conditions and probe: cylindrical probe, diameter 35 mm,
Probe lowering speed: 10 mm / second
-Approach distance of the probe to the sample: 25 mm,
Probe rising speed: 10 mm / second
-Sample temperature: 25 ° C
A spout pouch-stuffed vegetable salad having a salad sauce hardness of 150 g or less and an adhesive strength of 8 g or more as measured in (1) is provided.

  According to the spout pouch stuffed vegetable salad of the present invention, the vegetable salad can be easily sucked out from the spout pouch as easily as a jelly drink, and the satisfaction by chewing and eating solid cut vegetables Can be obtained.

  Moreover, according to the spout pouch stuffed vegetable salad of the present invention, since the ratio of ingredients such as cut vegetables and salad sauce is stable from the beginning to the end of sucking out the vegetable salad from the spout pouch, the ingredients and salad sauce Is set to a predetermined ratio at which the vegetable salad can be eaten deliciously, the vegetable salad can be eaten deliciously from the beginning to the end of the suction of the vegetable salad from the spout pouch.

FIG. 1 is an explanatory diagram of a method for obtaining hardness and adhesive force from a load curve measured by a texture analyzer.

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

  The spout pouch stuffed vegetable salad of the present invention is a vegetable salad filled in a spout pouch.

<< Spout Pouch >>
In the present invention, the spout pouch refers to a spout (outlet) attached to a film bag (pouch) filled with contents. As the spout, a cap with a cap that can be resealed is preferable.

  In addition, the spout is preferably formed of a hard plastic from the viewpoint of easy holding of the spout and the easiness of sucking out the vegetable salad from the spout pouch. The diameter of the spout can be 10 to 30 mm. As the protrusion length from the pouch, 1 to 5 cm can be mentioned. As content of a spout pouch, 30-250 mL can be mentioned from the point which can provide the vegetable salad for one serving.

<< Vegetable salad >>
<Ingredients>
Vegetable salad is made with ingredients mixed with salad sauce. Here, an ingredient means the part contained as a solid substance in vegetable salad, and includes cut vegetables. In addition, the ingredients should be more than 50% of the vegetable salad, and the ratio of the cut vegetables to the whole ingredients is preferably 70% or more, 80% or more, or 90% or more. Cucumbers, radishes, celery, long sesame, eggplant, okra, zucchini, onion, purple onion, peppers, paprika, tomatoes, carrots, large leaves, cabbage, lotus root, burdock, shiitake mushrooms, etc. Can be mentioned. From the viewpoint of imparting a crisp feeling to the vegetable salad, it is preferable to include one or more kinds of cut vegetables selected from cucumber, zucchini, radish, carrot and long potato, and the total content thereof is 20% or more of the vegetable salad. It is particularly preferable to include cucumber or zucchini.

  In addition to the above-mentioned vegetables, fruits such as apples, pears, and strawberries, beans such as chickpeas, soybeans, and lentils, egg solids, livestock such as pork and beef, meat such as ham and sausage Processed products, fish and shellfish such as boiled tuna, shrimp and scallops, nuts and the like may be included.

  Ingredients may be heat-treated or non-heated as necessary, but cut vegetables such as cucumber, zucchini, radish, carrot, and long thigh are not heated as much as possible. A crispy texture is maintained by heat treatment at 60 to 70 ° C. for 20 minutes or less, preferably 15 minutes or less, and at a product temperature of 70 to 80 ° C. for 15 minutes or less, preferably 10 minutes or less. It is preferable to use the same.

  As for the size of the ingredients, the major axis is 1.5 mm or more and 1/2 or less of the opening diameter of the spout of the spout pouch. Here, the major axis means the length of the longest part of the ingredient. In addition, from the viewpoint of giving a chewy texture that a vegetable salad is eating solid matter, 50% or more of the whole ingredients should be 1.5 mm or more in major axis, and 60% or more, 70% or more, 90% or more More preferably, the major axis is 1.5 mm or more. In particular, the size of the cut vegetables that occupy the main part of the ingredients is such that from the viewpoint of enhancing the crispness of the vegetable salad, 50% or more of the whole cut vegetables should have a major axis of 1.5 mm or more, 60% or more, 70% or more. 90% or more is more preferably 1.5 mm or more in the major axis. In other words, by making the major axis of the ingredients preferably 50% or more, 60% or more, 70% or more, 90% or more 1.5mm or more, the vegetable salad is eaten as the ratio increases. Among the ingredients, cut vegetables such as cucumbers, zucchini, radishes, carrots and long potatoes preferably have a major axis of preferably 50% or more, 60% or more, 70% or more, 90% or more. By setting the thickness to 5 mm or more, the crispness can be enhanced as the ratio increases. In addition, by setting the major axis to ½ or less of the opening diameter of the spout, it is possible to prevent clogging of ingredients with the spout when the vegetable salad is sucked out from the spout. The major axis of the ingredient is more preferably 2 mm or more, 2.5 mm or more and 3 mm or more from the viewpoint of further improving the ease of sucking and chewing, and the major axis is 1/3 or less of the opening diameter of the spout. More preferably.

  The material can be cut using, for example, a crushing apparatus such as a chopper, a silent cutter, or a comitoroll (comitroll manufactured by Archer).

<Physical properties of salad sauce>
In the present invention, the salad sauce refers to a liquid portion contained in a vegetable salad, and is a fluid sauce that is not gelled.
The salad sauce can be made with any seasoning such as ethnic, Japanese, Italian, mayonnaise, etc. depending on the seasoning. In either case, the texture analyzer can be used for the following measurement conditions and probe: cylindrical probe, 35 mm in diameter. ,
Probe lowering speed: 10 mm / second
-Approach distance of the probe to the sample: 25 mm,
Probe rising speed: 10 mm / second
-Sample temperature: 25 ° C
It has physical properties such as a hardness of 150 g or less and an adhesive force of 8 g or more when measured by.

  Here, the hardness measured using the texture analyzer is the maximum stress (H1) when the salad sauce is compressed by the plunger under the above-described measurement conditions as shown in FIG. It is the negative maximum stress (H2) when the plunger is pulled up from the salad sauce under the measurement conditions described above. This hardness is a force necessary to cause a certain deformation, and is an index of easiness of sucking. Adhesive force is an index of the force required to separate the salad sauce from the ingredients, that is, the difficulty of separating the ingredients and the salad sauce.

  By making the above-mentioned hardness 150 g or less, the vegetable salad can be easily sucked out of the spout. In addition, by making the adhesive strength 8g or more, ingredients and salad sauce can be entangled well, and separation of ingredients and salad sauce can be prevented, and only salad sauce at the beginning of sucking out vegetable salad from spout Is sucked out, or the ratio of ingredients in the vegetable salad becomes excessively high at the end of the sucking, so that the deliciousness as a vegetable salad can be prevented from being reduced.

  By further reducing the hardness to 100 g or less and 70 g or less, the vegetable salad can be sucked out more easily, and by setting the hardness to 15 g or more, the ratio of ingredients to salad sauce in the sucked vegetable salad is sucked out. Can be stabilized from the beginning to the end.

  In addition, by further increasing the adhesive strength to 9g or more, the entanglement between the ingredients and the salad sauce is further improved, and the ratio of ingredients to the salad sauce in the sucked vegetable salad is approximately from the beginning to the end of the suction. It becomes constant and the taste of vegetable salad becomes constant. Moreover, the food texture as a vegetable salad can be made favorable by making adhesive force into 100 g or less and 60 g or less.

<Ingredients for salad sauce>
In order to give the above-mentioned hardness and adhesion to the salad sauce, the salad sauce contains xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, thickening polysaccharides such as agar, gelatin and other gelling agents Can be made. The total content of the thickening polysaccharide and / or the gelling agent for the spout pouched vegetable salad is not particularly limited as long as the hardness and adhesion of the salad sauce are within the above ranges, but 0.05 to 0.5 % And preferably 0.1 to 0.5%.

  Among them, in order to give the above-mentioned hardness and adhesion to the salad sauce and to suppress water separation from the vegetables mixed with the salad sauce, the salad sauce is at least one selected from xanthan gum, gellan gum and tamarind seed gum and guar gum It is preferable to contain. Specifically, it is preferable to use xanthan gum and guar gum in combination, gellan gum and guar gum, or tamarind seed gum and guar gum. Of these, xanthan gum and guar gum are preferably used in combination. Furthermore, it is preferable to contain any one of xanthan gum, gellan gum and tamarind seed gum in an amount of 0.05 to 0.5% of the salad sauce and guar gum in an amount of 0.05 to 0.5% of the salad sauce. In particular, the ratio of any one of xanthan gum, gellan gum and tamarind seed gum to guar gum is preferably 1: 3 to 3: 1.

  In order to make the salad sauce any flavor such as ethnic, Japanese, Italian, mayonnaise, etc., the salad sauce includes sour flavors such as vinegar, citric acid, lemon juice, sodium glutamate, salt, sugar, soy sauce, miso, Japanese style Seasonings such as soup stock, edible oils and fats such as olive oil and sesame oil, pH adjusters such as sodium acetate, and preservatives such as protamine can be included. In addition, in order to suppress the low calorie of food corresponding to recent health-consciousness, the content of edible fats and oils in vegetable salad can be 5% or less, 3% or less, and further the content is zero. The salt content is preferably 0.9% or less and 0.8% or less.

  Moreover, it is preferable to adjust a salad sauce to pH 3-5, especially pH 3.5-4.5 with the above-mentioned acidulant, a pH adjuster, etc. Thereby, the growth of bacteria in the vegetable salad can be suppressed.

<Combination ratio of ingredients and salad sauce>
The mixing ratio of ingredients to salad sauce is such that the ratio of ingredients in the vegetable salad is 30 to 90%, particularly more than 50%, 60% or more, and further 65% or more and 85% or more. By setting it to 30% or more, particularly more than 50%, it is possible to give a vegetable salad a sufficient feeling of eating solid matter. Moreover, by making it 90% or less, it can prevent that vegetable salad loses fluidity | liquidity and it becomes difficult to suck out from a spout.

<< Method of manufacturing spout pouch stuffed vegetable salad >>
In the manufacturing process of the spout pouch-stuffed vegetable salad of the present invention, vegetables and other ingredients are cut to the above-mentioned size. Meanwhile, mix salad sauce ingredients. Then, vegetables and other ingredients and salad sauce are mixed, filled and sealed in a spout pouch, and further sterilized by heating at a central product temperature of 60 to 80 ° C. for 1 to 20 minutes as needed to keep it for a long time. . Thereby, a spout pouch stuffed vegetable salad can be obtained.

  The spout-pouched vegetable salad produced in this way is useful as a food that makes it easy to eat vegetables when busy, but is also useful as a nursing food.

Hereinafter, the present invention will be described specifically by way of examples.
Examples 1 to 3, Comparative Examples 1 and 2
(Manufacture of spout pouch stuffed vegetable salad)
Vegetables of Example 1, Example 2, Example 3, Comparative Example 1 (salad sauce: Kewpie mayonnaise), Comparative Example 2 (salad sauce: Example 1 of JP 2010-268725) with the composition shown in Table 1 A salad was produced. In this case, the vegetables used as the ingredients were washed with water, and the ingredients were cut with a chopper having a plate hole diameter of 4 mm. 50% or more of the obtained ingredients had a major axis of 4 to 7 mm. On the other hand, the ingredients of the salad sauce were stirred and mixed so as to obtain a salad sauce. Ingredients and salad sauce were mixed in the proportions shown in Table 1, and 100 g each was filled and sealed in a spout pouch having a caliber of 15 mm.

(Evaluation)
(i) Physical property evaluation For the salad sauce used in each Example and Comparative Example, a texture analyzer (Stable Micro Systems, Texture Analyzer TA.XT.) was used, and the following measurement conditions and probe: cylindrical probe, diameter 35mm (P / 35, 35mm, DIA CYLINDER ALMINIUM)
Probe lowering speed: 10 mm / second
-Approach distance of the probe to the sample: 25 mm,
Probe rising speed: 10 mm / second
-Sample temperature: 25 ° C
Sample filling container: A cylindrical container having a diameter of 40 mm and a height of 30 mm was used to measure the load curve with the range width set to 0 to 1 kg, and the hardness and adhesion were determined from the load curve. The results are shown in Table 1. The measurement was performed three times, and Table 1 shows the average value.

(ii) Suction evaluation The spout of the vegetable salad filled with spout pouch was opened, the first 10 g and the last 10 g of vegetable salad were sucked out from the spout, and the state of the sucked vegetable salad was observed. The results are shown in Table 1.

  From the results shown in Table 1, in Examples 1 to 3 in which the adhesion of the salad sauce is 8 g or more and the hardness is 150 g or less, the ingredients are uniformly dispersed in the salad sauce in the spout pouch, and the spout pouch If you suck a vegetable salad from a spout, the vegetable salad is sucked out easily, and there is no difference in the ratio of ingredients and salad sauce in the vegetable salad sucked out at the beginning and the end, this proportion is sucked from the beginning to the end It was possible to suck out evenly without any variation. On the other hand, in Comparative Example 1, the hardness of the salad sauce exceeded 150 g, and it was difficult to suck out the vegetable salad from the spout. In Comparative Example 2 with an adhesion of 6 g, when trying to suck out vegetable salad from the spout, only the salad sauce was sucked out at the beginning, and the salad sauce in the spout pouch decreased, and was sucked out at the beginning and end. There were variations in the ratio of ingredients and salad sauce.

Example 4
Vegetable salad according to Example 1 except that the composition of the vegetable salad was changed to the ratio shown in Table 2, the ingredients were cut with a chopper with a plate hole diameter of 6 mm, and the diameter of the spout pouch was changed to 20 mm. To produce a vegetable salad stuffed with spout pouch. All vegetables were mixed raw. In addition, 60% or more of the obtained ingredients had a major axis of 6 to 10 mm.

  About this spout pouch stuffed vegetable salad, when the vegetable salad was sucked out from the spout, it could be sucked out easily. In addition, no difference was found in the ratio of ingredients and salad sauce from the beginning to the end of the soup. The crunchiness of the vegetables was strongly felt.

Example 5
A vegetable salad was produced according to Example 4 except that the composition of the vegetable salad was changed to the ratio shown in Table 3, and a spout pouch-stuffed vegetable salad was produced. All vegetables were mixed raw. In addition, 60% or more of the obtained ingredients had a major axis of 6 to 10 mm.

  About this spout pouch stuffed vegetable salad, when the vegetable salad was sucked out from the spout, it could be sucked out easily. In addition, no difference was found in the ratio of ingredients and salad sauce from the beginning to the end of the soup. The crunchiness of the vegetables was strongly felt. Although the texture of the whole salad was slightly inferior to that of the combination of xanthan gum and guar gum, it was a texture that was practically acceptable.

Example 6
A vegetable salad was produced according to Example 5 except that gellan gum was changed to tamarind seed gum, and a spout pouch-stuffed vegetable salad was produced. All vegetables were mixed raw. In addition, 60% or more of the obtained ingredients had a major axis of 6 to 10 mm.

  When the physical property evaluation of the used salad sauce was performed according to Example 1, the hardness was 50 g and the adhesiveness was 20 g. About this spout pouch stuffed vegetable salad, when the vegetable salad was sucked out from the spout, it could be sucked out easily. In addition, no difference was found in the ratio of ingredients and salad sauce from the beginning to the end of the soup. The crunchiness of the vegetables was strongly felt. Although the texture of the whole salad was slightly inferior to that of the combination of xanthan gum and guar gum, it was a texture that was practically acceptable.

Comparative Example 3
A vegetable salad was produced according to Example 5 except that gellan gum was changed to processed starch, and a spout pouch-stuffed vegetable salad was produced. All vegetables were mixed raw. In addition, 60% or more of the obtained ingredients had a major axis of 6 to 10 mm.

  When the physical properties of the used salad sauce were evaluated according to Example 1, the hardness was 28 g and the adhesion was 7.3 g. About this spout pouch stuffed vegetable salad, when the vegetable salad was sucked out from the spout, it could be sucked out easily. However, in the first half of the sucking, only the salad sauce was sucked first, and the ratio of ingredients to the salad sauce in the first and second half was unfavorable. Further, the whole salad had a sticky texture, and the flavor was also lowered.

H1 hardness H2 adhesion

Claims (4)

A spout pouch stuffed vegetable salad in which a vegetable salad in which ingredients including cut vegetables are mixed with salad sauce is filled in the spout pouch,
The ratio of ingredients in the vegetable salad is 30-90% by mass,
The ratio of the ingredients whose major axis is 1.5 mm or more and 1/2 or less of the opening diameter of the spout of the spout pouch is 50% by mass or more with respect to the whole ingredients,
Using the texture analyzer, the following measurement conditions and probe: cylindrical probe, diameter 35 mm,
Probe lowering speed: 10 mm / second
-Approach distance of the probe to the sample: 25 mm,
Probe rising speed: 10 mm / second
-Sample temperature: 25 ° C
A spout pouch stuffed vegetable salad with a salad sauce hardness of 150 g or less and an adhesive strength of 8 g or more as measured in.   The spout pouch stuffed vegetable salad according to claim 1, wherein the ratio of ingredients in the vegetable salad is more than 50% by mass.   The spout pouch stuffed vegetable salad according to claim 1 or 2, wherein the salad sauce contains at least one selected from xanthan gum, gellan gum and tamarind seed gum and guar gum.   The spout pouch stuffed vegetable salad according to claim 3, wherein the salad sauce contains xanthan gum and guar gum.

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