JP2019122318A - potato salad - Google Patents
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- JP2019122318A JP2019122318A JP2018005964A JP2018005964A JP2019122318A JP 2019122318 A JP2019122318 A JP 2019122318A JP 2018005964 A JP2018005964 A JP 2018005964A JP 2018005964 A JP2018005964 A JP 2018005964A JP 2019122318 A JP2019122318 A JP 2019122318A
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- 235000012029 potato salad Nutrition 0.000 title claims abstract description 57
- 235000021419 vinegar Nutrition 0.000 claims abstract description 34
- 239000000052 vinegar Substances 0.000 claims abstract description 34
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 29
- 241000269851 Sarda sarda Species 0.000 claims abstract description 27
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- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 38
- 235000019634 flavors Nutrition 0.000 abstract description 38
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- 238000002360 preparation method Methods 0.000 description 10
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- 238000011156 evaluation Methods 0.000 description 7
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、蒸煮したジャガイモ本来の風味が引き立ち、前記風味を充分に感じられるポテトサラダに関する。 The present invention relates to a potato salad in which the original flavor of cooked potato is enhanced and the flavor can be sufficiently felt.
ポテトサラダは、数あるサラダの種類の中で最もポピュラーなものの一つであり、スーパーマーケット、コンビニエンスストアの他にもファミリーレストラン、ファーストフード店、持ち帰り弁当店等の外食産業の目覚しい発展に伴い、その販売数量が増えている。 Potato salad is one of the most popular types of salads, and along with supermarkets, convenience stores, family restaurants, fast food stores, take-away restaurants, etc., along with the remarkable development of the restaurant industry, Sales volume is increasing.
しかしながら、上記のような従来の業務用のポテトサラダは、蒸煮したジャガイモ本来の風味が失われやすく、ジャガイモと混合しているマヨネーズ等の調味料の風味が際立ってしまい、一方、前記マヨネーズ等の調味料の配合量を減少させるとポテトサラダ全体として物足りない風味となってしまうため、蒸煮したジャガイモ本来の風味が引き立ったポトタサラダが望まれている。 However, the conventional commercial potato salad as described above is likely to lose its original flavor of steamed potatoes, and the flavor of seasonings such as mayonnaise mixed with the potatoes may stand out, while the mayonnaise etc. If the blending amount of seasoning is reduced, the entire potato salad will have an unsatisfactory flavor, so it is desirable to have a potota salad with a distinctive flavor of steamed potatoes.
これまで、特許文献１に示されるように、特定の高甘味度甘味料とジャガイモを配合した加熱野菜含有食品を製することで、ジャガイモの甘味を引き立てる方法が知られているが、高甘味度甘味料を使用することによる不自然な甘味を感じてしまう懸念や、甘味だけが引き立つことで、蒸煮したジャガイモの味と香りのバランスが崩れる懸念がある。 Until now, as shown in Patent Document 1, there is known a method of enhancing the sweetness of potatoes by producing a heated vegetable-containing food compounded with a specific high sweetness degree sweetener and potatoes, but the high sweetness degree is known. There is a concern that unnatural sweetness may be felt due to the use of sweeteners, or that the balance between the taste and the aroma of the cooked potato may be disturbed by the emphasis on the sweetness.
そこで本発明は、蒸煮したジャガイモ本来の風味が引き立ち、前記風味を充分に感じられるポテトサラダに関する。 Therefore, the present invention relates to a potato salad in which the original flavor of steamed potato is enhanced and the flavor is sufficiently sensed.
本願発明者は、上記課題を解決すべく鋭意研究を重ねた結果、特定量のサトウキビ酢と、昆布、かつお節、煮干し、しいたけから選ばれる１種以上の原料から得たストレート換算で特定量の出汁をポテトサラダに含有することにより、意外にも、蒸煮したジャガイモ本来の風味が引き立ち、前記風味を充分に感じられるポテトサラダが得られることを見出し、本発明を完成するに至った。 The inventor of the present invention has intensively studied to solve the above-mentioned problems, and as a result, a specific amount of straight amount obtained from one or more kinds of raw materials selected from sugarcane vinegar, kelp, dried bonito, sashimi and shiitake mushrooms By including the soup in the potato salad, it has been unexpectedly found that the inherent flavor of the cooked potato is enhanced, and the potato salad in which the flavor is sufficiently sensed can be obtained, and the present invention has been completed.
すなわち、本発明は、
（１）サトウキビ酢を０．００６質量％以上０．０２５質量％以下、
昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁をストレート換算で合計０．２質量％以上１質量％以下含有する、
ポテトサラダ、
である。
That is, the present invention
(1) 0.006 mass% or more and 0.025 mass% or less of sugar cane vinegar,
Containing in total 0.2% by mass or more and 1% by mass or less of the broth obtained from one or more kinds of raw materials selected from kelp, bonito, simmered, and shiitake
potato salad,
It is.
本発明によれば、蒸煮したジャガイモ本来の風味が引き立ち、前記風味を充分に感じられるポテトサラダを提供できる。 According to the present invention, it is possible to provide a potato salad in which the original flavor of cooked potato is elicited and the flavor can be sufficiently sensed.
以下、本発明を詳細に説明する。なお、本発明において、格別に断らない限り、「％」は「質量％」を、「部」は「質量部」を意味する。
＜本発明の特徴＞
本発明のポテトサラダは、特定量のサトウキビ酢と、昆布、かつお節、煮干し、しいたけから選ばれる１種以上の原料から得たストレート換算で特定量の出汁をポテトサラダに含有させることにより、意外にも、蒸煮したジャガイモ本来の風味が引き立ち、前記風味を充分に感じられるポテトサラダが得られることを特徴とする。
Hereinafter, the present invention will be described in detail. In the present invention, unless otherwise specified, “%” means “mass%” and “parts” means “mass parts”.
<Features of the present invention>
The potato salad of the present invention is unexpectedly contained in a potato salad with a specified amount of soup in a straight conversion obtained from a specified amount of sugarcane vinegar, and one or more ingredients selected from kelp, dried bonito, simmered, and shiitake mushrooms. Also, it is characterized in that a potato salad in which the original flavor of steamed potato is brought out and the flavor is sufficiently sensed is obtained.
＜ポテトサラダ＞
本発明においてポテトサラダとは、蒸煮処理、茹処理、或いは電子レンジ加熱等により
加熱処理したジャガイモを、マヨネーズ等の酸性水中油型乳化食品やニンジン、キュウリ、タマネギ、コーン、ハム、ツナ等のその他具材と和えて製したサラダである。
本発明のポテトサラダの原料として用いることができるジャガイモは、その品種等は特に制限されず、例えば、男爵薯、キタアカリ、メークイン、マチルダ、トヨシロ、とうや、さやか、アイノアカ、レッドムーン、レッドアンデス等の一般にポテトサラダの原料として採用され得るものであればいずれも使用可能である。
<Potato salad>
In the present invention, potato salad refers to acidic oil-in-water emulsified foods such as mayonnaise and potatoes such as mayonnaise and the like, potatoes such as carrots, cucumbers, onions, corn, ham and tuna etc. It is a salad made with ingredients.
The potato which can be used as a raw material of the potato salad according to the present invention is not particularly limited in its varieties and so on. Any material that can be generally used as a potato salad ingredient can be used.
＜サトウキビ酢＞
本発明で用いるサトウキビ酢とは、サトウキビ搾汁を原料として醸造した醸造酢である。本発明で用いるサトウキビ酢は、一般に市販されているものを用いればよい。
Sugar cane vinegar
The sugar cane vinegar used in the present invention is a brewed vinegar brewed using sugar cane squeezed as a raw material. As the sugar cane vinegar used in the present invention, those generally commercially available may be used.
＜サトウキビ酢の含有量＞
本発明のポテトサラダは、サトウキビ酢を０．００６％以上０．０２５％以下含有する。前記サトウキビ酢の含有量の下限値は、好ましくは０．０１２％以上０．０２５％以下である。サトウキビ酢の含有量が前記範囲より多い場合、サトウキビ酢由来の酸味を感じやすく、蒸煮したジャガイモ本来の風味が感じられにくいので好ましくない。サトウキビ酢の含有量が前記範囲より少ない場合、蒸煮したジャガイモの風味が引き立たず、前記風味が感じられにくいので好ましくない。
<Content of sugar cane vinegar>
The potato salad of the present invention contains sugar cane vinegar from 0.006% to 0.025%. The lower limit value of the content of the sugar cane vinegar is preferably 0.012% or more and 0.025% or less. When the content of the sugar cane vinegar is more than the above range, it is not preferable because it is easy to feel the sourness derived from the sugar cane vinegar and it is difficult to feel the original flavor of the cooked potato. When the content of the sugar cane vinegar is less than the above range, the flavor of the cooked potato is not enhanced and the flavor is hardly felt, which is not preferable.
＜出汁＞
本発明で用いる昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁とは、昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料を一般的な魚介の出汁と同様に、前記原料から主に熱水等の水性媒体で抽出したものである。より詳細な調製方法については、以降の段落で一例を示す。前記出汁を得るための原料の組合せは、昆布、かつお、煮干し、しいたけから１種以上選択すれば特に限定されないが、好ましくは昆布から得た出汁を必須とし、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁を前記昆布出汁と組合せた合わせ出汁とするとよい。
<Drainage>
The soup obtained from at least one kind of raw material selected from kelp, bonito, simmered, and shiitake used in the present invention is a common seafood soup with one or more kinds of raw materials selected from kelp, bonito, simmered and shiitake Similarly to the above, the raw material is mainly extracted with an aqueous medium such as hot water. For more detailed preparation methods, an example is given in the following paragraphs. The combination of raw materials for obtaining the soup is not particularly limited as long as it is selected from one or more types from kelp, bonito, simmered, and shiitake, but preferably the broth obtained from kelp is essential, and is selected from bonito, simmered and shiitake It is good to set it as the combined soup which combined the soup obtained from the 1 or more types of raw material with the said kelp soup.
＜出汁の調製方法＞
昆布、かつお、しいたけ、煮干しから選ばれる１種以上の原料から得た出汁の調製方法を以下に示す。ただし、本発明はこれに限定するものではなく、以下のように調製された出汁相当の濃さである出汁を特定量含有すればよい。
<Preparation method of soup stock>
The preparation method of the soup obtained from one or more types of raw material chosen from a kelp, a bonito, shiitake mushroom, and simmering is shown below. However, the present invention is not limited to this, and it is sufficient to contain a specific amount of the broth having a concentration equivalent to the broth prepared as follows.
昆布とかつお、しいたけ、煮干しから選ばれる１種以上の原料から得た出汁による合わせ出汁の調製方法の一例を示す。
乾燥昆布１０ｇ以上１５ｇ以下とかつお節（うす削り）、干ししいたけ（スライス）、煮干し（粉砕）から選ばれる１種以上の原料が合計２０ｇ以上３０ｇ以下となるように前記かつお節、干ししいたけ、煮干しから選ばれる１種以上の原料を清水１５００ｃｃに投入して、１分以上３分以下熱水抽出し、ストレーナー等の濾過機を用いて昆布等の出汁原料を取り出し、合わせ出汁を調製する。
なお、抽出に用いる清水には、本発明の効果を損なわない範囲で他の原材料、例えば、ショ糖、ブドウ糖果糖液糖、デキストリン、あるいはこれらの還元物などの糖質、エタノール、酒精などのアルコール類、食塩、醤油などの各種調味料を加えても良い。
An example of the preparation method of the mixed broth by the broth obtained from the 1 or more types of raw material chosen from a kelp, a bonito, shiitake mushroom, and simmering is shown.
The dried bonito, dried shiitake mushroom, and dried radish so that the total amount of one or more materials selected from 10 g or more and 15 g or less of dried kelp, dried shiitake (sliced), dried and dried (sliced) and dried (ground) is 20 g or more and 30 g or less. One or more kinds of raw materials selected from the above are introduced into 1500 cc of fresh water, subjected to hot water extraction for 1 minute or more and 3 minutes or less, and using a filter such as a strainer to take out raw materials such as kelp and prepare combined soup.
In addition, fresh water used for extraction may contain other raw materials as long as the effects of the present invention are not impaired, for example, sugar such as sucrose, glucose fructose sugar, dextrin, or a reduced product thereof, alcohol such as ethanol and sake You may add various seasonings, such as salt, salt, and soy sauce.
＜出汁の合計含有量＞
本発明のポテトサラダは、昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁をストレート換算で合計０．２％以上１％以下含有する。前記出汁の含有量の下限値は、好ましくはストレート換算で合計０．５％以上１％以下である。出汁の合計含有量が、前記範囲より多い場合、出汁の風味を感じやすく、蒸煮したジャガイモ本来の風味が感じられにくいので好ましくない。出汁の合計含有量が前記範囲より少ない場合、蒸煮したジャガイモの風味が引き立たず、前記風味が感じられにくいので好ましくない。
また、ポテトサラダを製造した際に、水っぽい外観或いは食感となる場合、前記調製方法により調製した出汁を公知の膜濃縮方法等により濃縮し、ポテトサラダに前記濃縮出汁を含有させればよい。例えば、前記調製方法により調製した出汁を膜濃縮により５倍濃縮した際は、前記濃縮出汁のポテトサラダへの含有量を通常の出汁含有量の５分の１とする。
<Total content of soup stock>
The potato salad of the present invention contains a total of 0.2% or more and 1% or less in total of the broth obtained from one or more of the ingredients selected from kelp, bonito, simmered, and shiitake mushrooms. The lower limit value of the content of the broth is preferably a total of 0.5% or more and 1% or less in straight conversion. If the total content of the broth is more than the above range, it is not preferable because the flavor of the broth is easily felt and the inherent flavor of the cooked potato is hardly felt. If the total content of the broth is less than the above range, the flavor of the cooked potato is not enhanced and the flavor is hardly felt, which is not preferable.
When the potato salad is produced to have a watery appearance or texture, the broth prepared by the above preparation method may be concentrated by a known membrane concentration method or the like, and the concentrated broth may be contained in the potato salad. For example, when the broth prepared by the above preparation method is concentrated five times by membrane concentration, the content of the concentrated broth in the potato salad is set to one fifth of the usual broth content.
＜ポテトサラダの製造方法＞
本発明のポテトサラダの製造方法は、常法によればよく、例えばジャガイモを皮付きのまま或いは皮を剥いた後に、茹処理、蒸処理、電子レンジ加熱等によりやわらかくなるまで加熱処理し、皮付きのものは皮を剥いた後に、サトウキビ酢、昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁、マヨネーズ様調味料等の酸性水中油型乳化食品、必要に応じその他の具材、調味料等と混合する方法が挙げられる。
前記サトウキビ酢及び昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁は、いずれのタイミングで他の具材や調味料と混合しても良いが、例えば、ポテトサラダ中に均一に混合されるために、前記サトウキビ酢及び昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁をマヨネーズ様調味料等の酸性水中油型乳化食品に含有させてから、ジャガイモ等の具材と混合すると良い。
<Method of producing potato salad>
The method for producing a potato salad according to the present invention may be performed according to a conventional method, for example, after heat treating a potato with or without peeling, heat treatment such as heat treatment until steaming, steaming, microwave heating, etc. Peel off the attached ones, as well as acidic oil-in-water emulsified foods such as mayonnaise-like seasonings, etc., obtained from one or more ingredients selected from sugar cane vinegar, kelp, bonito, simmered, shiitake The method of mixing with other ingredients, a seasoning, etc. is mentioned.
The juice obtained from one or more ingredients selected from sugar cane vinegar and kelp, bonito, simmered, and shiitake may be mixed with other ingredients and seasonings at any timing, for example, in potato salad In order to be uniformly mixed, the soup obtained from at least one kind of raw material selected from sugar cane vinegar and kelp, bonito, simmered, and shiitake is contained in acidic oil-in-water type emulsified food such as mayonnaise-like seasoning It is good to mix it with ingredients such as potato.
以下、本発明の実施例、比較例を述べ、本発明を更に説明する。なお、本発明はこれらに限定するものではない。 Hereinafter, the present invention will be further described with reference to examples of the present invention and comparative examples. The present invention is not limited to these.
＜マヨネーズ様調味料の調製＞
配合１のマヨネーズ様調味料を調製した。すなわち、食用油脂以外の原料をミキサーで均一に混合して水相を調製した後、食用油脂を注加して粗乳化し、得られた粗乳化物をコロイドミルで仕上げ乳化を行うことで、配合１のマヨネーズ様調味料を得た。
<Preparation of mayonnaise-like seasoning>
Formulation 1 mayonnaise-like seasoning was prepared. That is, after the raw materials other than edible fats and oils are uniformly mixed by a mixer to prepare an aqueous phase, the edible fats and oils are poured to roughly emulsify, and the obtained crude emulsion is subjected to finish emulsification with a colloid mill, The mayonnaise-like seasoning of combination 1 was obtained.
＜配合１＞
生卵黄 ５ ％
生卵白 ５ ％
酢（酸度１０％） ５ ％
砂糖 ２ ％
食塩 １ ％
グルタミン酸ナトリウム ０．２ ％
食用油脂 ７５ ％
清水 残余
合計 １００ ％
<Composition 1>
Raw egg yolk 5%
Raw egg white 5%
Vinegar (acidity 10%) 5%
2% sugar
1% salt
Monosodium glutamate 0.2%
Edible fat 75%
Shimizu Remaining 100% in total
＜昆布、かつお、しいたけ及び煮干しを原料とした合わせ出汁の調製＞
配合２の合わせ出汁を調製した。すなわち、清水１４００ｃｃに乾燥昆布１０ｃｍ角を投入し、弱い火にかけ、沸騰してきたら昆布を取り出した。そこに清水１００ｃｃを差し水として投入して火を止め、次いで、かつお節（うす削り）８ｇ、干ししいたけ（スライス）８ｇ、煮干し（粉砕）８ｇを投入し、２分間抽出した後、ストレーナーを用いてかつお節、しいたけ、煮干しを取り出し、合わせ出汁を調製した。
<Preparation of mixed soup stock using kelp, bonito, shiitake mushroom and dried radish>
Combination soup of combination 2 was prepared. That is, 10 cm square of dried kelp was put into 1400 cc of fresh water, put on a weak heat, and the kelp was taken out when it came to a boil. Then add 100 cc of fresh water as pouring water to stop the fire, then add 8 g of bonito cutlet (scissors), 8 g of dried shiitake (sliced) and 8 g of dried simmered (ground), extract for 2 minutes, and use a strainer. The dried bonito, shiitake mushroom, and sashimi were removed to prepare a combined broth.
＜配合２＞
乾燥昆布 １０ｃｍ角（約１３ｇ）
かつお節（うす削り） ８ｇ
干ししいたけ（スライス） ８ｇ
煮干し（粉砕） ８ｇ
清水（差し水を含む） １５００ｃｃ
<Composition 2>
Dried kelp 10 cm square (approximately 13 g)
Dried bonito (gum shaving) 8 g
Dried shiitake mushroom (sliced) 8 g
Boiled and dried (ground) 8g
Fresh water (including water supply) 1500cc
［実施例１］＜ポテトサラダ用マヨネーズ様調味料の調製＞
配合３に示した原料を混合することでポテトサラダ用マヨネーズ様調味料を調製した。
[Example 1] <Preparation of mayonnaise-like seasoning for potato salad>
A mayonnaise-like seasoning for potato salad was prepared by mixing the ingredients shown in formulation 3.
＜配合３＞
配合１のマヨネーズ様調味料 ９０ ％
サトウキビ酢 ０．０９ ％
配合２の合わせ出汁 ３．８ ％
清水 残余
合計 １００ ％
<Composition 3>
Mayonnaise-like seasoning 90% of recipe 1
Sugar cane vinegar 0.09%
Combination soup of combination 2 3.8%
Shimizu Remaining 100% in total
＜ポテトサラダの調製＞
配合４に示した実施例１のポテトサラダを調整した。すなわち、ジャガイモを芽取り皮剥きした後、９０℃で６０分間蒸煮し、前記蒸煮処理済みジャガイモをフードカッターで２ｃｍ角にカットした。次に、前記蒸煮処理済みジャガイモ７０％、ニンジン５％、キュウリ５％、ハム３％、配合３により調製されたポテトサラダ用マヨネーズ様調味料１６％、砂糖０．６％、食塩０．４％を混合して実施例１のポテトサラダを得た。
<Preparation of potato salad>
The potato salad of Example 1 shown in Formulation 4 was prepared. That is, after sprouting and peeling a potato, it was steamed at 90 ° C. for 60 minutes, and the steamed potato was cut into 2 cm square with a food cutter. Next, 70% of the steamed potatoes, 5% of carrots, 5% of cucumbers, 3% of hams, 16% of mayonnaise-like seasoning for potato salad prepared according to recipe 3, 0.6% of sugar, 0.4% of salt Were mixed to obtain the potato salad of Example 1.
＜配合４＞
ジャガイモ ７０ ％
ニンジン ５ ％
キュウリ ５ ％
ハム ３ ％
配合３のポテトサラダ用マヨネーズ様調味料 １６ ％
砂糖 ０．６ ％
食塩 ０．４ ％
合計 １００ ％
<Composition 4>
Potato 70%
Carrot 5%
Cucumber 5%
3% ham
Mayonnaise-like seasoning 16% for combination 3 potato salad
Sugar 0.6%
0.4% salt
100% total
［実施例２］
配合３における、サトウキビ酢を０．１４％、合わせ出汁を５．６％に変更した以外は実施例１と同様にして、実施例２のポテトサラダを得た。
Example 2
The potato salad of Example 2 was obtained in the same manner as in Example 1 except that the proportion of the cane vinegar was changed to 0.14%, and the combined extract was changed to 5.6%.
［実施例３］
配合３における、サトウキビ酢を０．０５％、合わせ出汁を１．９％に変更した以外は実施例１と同様にして、実施例３のポテトサラダを得た。
[Example 3]
The potato salad of Example 3 was obtained in the same manner as in Example 1 except that the content of the cane vinegar was changed to 0.05% and the combined extract to 1.9% in Formulation 3.
［実施例４］
配合３における、サトウキビ酢を０．０５％、合わせ出汁を５．６％に変更した以外は実施例１と同様にして、実施例４のポテトサラダを得た。
Example 4
The potato salad of Example 4 was obtained in the same manner as in Example 1 except that the proportion of sugar cane vinegar was changed to 0.05% and the combined extract was changed to 5.6%.
［実施例５］
配合３における、サトウキビ酢を０．１４％、合わせ出汁を３．１％に変更した以外は実施例１と同様にして、実施例５のポテトサラダを得た。
[Example 5]
The potato salad of Example 5 was obtained in the same manner as in Example 1 except that the proportion of the cane vinegar was changed to 0.14% and the combined extract was changed to 3.1%.
［比較例１］
配合３における、サトウキビ酢を０．０３％、合わせ出汁を０．９％に変更した以外は実施例１と同様にして、比較例１のポテトサラダを得た。
Comparative Example 1
The potato salad of Comparative Example 1 was obtained in the same manner as in Example 1 except that the proportion of the cane vinegar was changed to 0.03% and the combined extract to 0.9% in Formulation 3.
［比較例２］
配合３における、サトウキビ酢を０．１９％、合わせ出汁を７．５％に変更した以外は実施例１と同様にして、比較例２のポテトサラダを得た。
Comparative Example 2
The potato salad of Comparative Example 2 was obtained in the same manner as in Example 1 except that the amount of sugar cane vinegar was changed to 0.19%, and the combined extract was changed to 7.5%.
［比較例３］
配合３における、サトウキビ酢を０．０９％、合わせ出汁を７．５％に変更した以外は実施例１と同様にして、比較例３のポテトサラダを得た。
Comparative Example 3
The potato salad of Comparative Example 3 was obtained in the same manner as in Example 1 except that the proportion of the cane vinegar was changed to 0.09% and the combined extract was changed to 7.5%.
［比較例４］
配合３における、サトウキビ酢を０．１９％、合わせ出汁を３．８％に変更した以外は実施例１と同様にして、比較例４のポテトサラダを得た。
Comparative Example 4
The potato salad of Comparative Example 4 was obtained in the same manner as in Example 1 except that, in Formulation 3, the sugar cane vinegar was changed to 0.19% and the combined extract was changed to 3.8%.
［試験例］
実施例１乃至５及び比較例１乃至４のポテトサラダを専門のパネラーが喫食し、以下の評価基準にしたがって官能評価を行った。結果を表１に示す。
[Test example]
The expert panelists ate the potato salads of Examples 1 to 5 and Comparative Examples 1 to 4, and the sensory evaluation was performed according to the following evaluation criteria. The results are shown in Table 1.
＜評価基準＞
〇：蒸煮したジャガイモ本来の風味が引き立ち、前記風味が充分に感じられた。
△：蒸煮したジャガイモ本来の風味がやや引き立ち、前記風味が感じられた。
×：蒸煮したジャガイモ本来の風味以外が強く、前記風味が充分に感じられない。
<Evaluation criteria>
Good: The original flavor of steamed potato was enhanced, and the flavor was sufficiently felt.
Δ: The original flavor of the cooked potato was slightly enhanced, and the flavor was felt.
X: The flavor other than the original flavor of the cooked potato is strong, and the flavor is not sufficiently felt.
［比較例５］
配合３における、サトウキビ酢を米酢に変更した以外は実施例１と同様にして、比較例５のポテトサラダを得た。前記比較例５のポテトサラダを専門のパネラーが喫食し、官能評価したところ、蒸煮したジャガイモ本来の風味以外が強く、前記風味が充分に感じられなかった。
Comparative Example 5
The potato salad of Comparative Example 5 was obtained in the same manner as in Example 1 except that the sugar cane vinegar in Formula 3 was changed to rice vinegar. A specialist paneler ate the potato salad of Comparative Example 5 for sensory evaluation, and it was found that the flavor other than the original flavor of cooked potato was strong, and the flavor was not sufficiently felt.
［比較例６］
配合３における、サトウキビ酢を穀物酢に変更した以外は実施例１と同様にして、比較例６のポテトサラダを得た。前記比較例６のポテトサラダを専門のパネラーが喫食し、官能評価したところ、蒸煮したジャガイモ本来の風味以外が強く、前記風味が充分に感じられなかった。
Comparative Example 6
A potato salad of Comparative Example 6 was obtained in the same manner as in Example 1 except that sugar cane vinegar was changed to grain vinegar in Formulation 3. A specialist paneler ate the potato salad of Comparative Example 6 for sensory evaluation, and it was found that the flavor was strong except for the original flavor of cooked potatoes, and the flavor was not sufficiently felt.
［実施例６］
配合２における、干ししいたけ及び煮干しを除き、かつお節の配合量を２４ｇに変更した以外は実施例１と同様にして、実施例６のポテトサラダを得た。
[Example 6]
The potato salad of Example 6 was obtained in the same manner as in Example 1 except that the dried shiitake and dried simmered in Formulation 2 were changed, and the blending amount of the dried bonito was changed to 24 g.
［実施例７］
配合２における、干ししいたけ及び煮干しを除き、かつお節の配合量を２４ｇに変更した以外は実施例２と同様にして、実施例７のポテトサラダを得た。
[Example 7]
The potato salad of Example 7 was obtained in the same manner as in Example 2 except that the dried shiitake and dried simmered in the combination 2 were changed, and the amount of the section was changed to 24 g.
［実施例８］
配合２における、かつお節及び煮干しを除き、干ししいたけの配合量を２４ｇに変更した以外は実施例１と同様にして、実施例８のポテトサラダを得た。
[Example 8]
The potato salad of Example 8 was obtained in the same manner as in Example 1 except that the amount of the dried shiitake mushroom was changed to 24 g, except for the dried bonito and the boil-dried in the composition 2.
［実施例９］
配合２における、かつお節及び煮干しを除き、干ししいたけの配合量を２４ｇに変更した以外は実施例２と同様にして、実施例９のポテトサラダを得た。
[Example 9]
The potato salad of Example 9 was obtained in the same manner as in Example 2 except that the amount of the dried shiitake mushroom was changed to 24 g, except for the dried bonito and the boil-dried in Formulation 2.
［実施例１０］
配合２における、かつお節及び干ししいたけを除き、煮干しの配合量を２４ｇに変更した以外は実施例１と同様にして、実施例１０のポテトサラダを得た。
[Example 10]
The potato salad of Example 10 was obtained in the same manner as in Example 1 except that the amount of the boil-dried was changed to 24 g, except for the dried bonito and the dried shiitake mushroom in the combination 2.
［実施例１１］
配合２における、かつお節及び干ししいたけを除き、煮干しの配合量を２４ｇに変更した以外は実施例２と同様にして、実施例１１のポテトサラダを得た。
[Example 11]
The potato salad of Example 11 was obtained in the same manner as in Example 2 except that the amount of the boil-dried was changed to 24 g, except for dried bonito and dried shiitake in Formulation 2.
実施例６乃至１１のポテトサラダを喫食し、前述した評価基準にしたがって、官能評価を行った。結果を表２に示す。 The potato salads of Examples 6 to 11 were eaten, and sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 2.
表１及び表２より、サトウキビ酢が０．００６％以上０．０２５％以下、昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁がストレート換算で合計０．２％以上１％以下含有するポテトサラダは、蒸煮したジャガイモの風味が引き立ち、前記風味が充分に感じられた。特に、サトウキビ酢が０．０１２％以上０．０２５％以下、昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁がストレート換算で合計０．５％以上１％以下含有するポテトサラダは、顕著な効果が確認できた。 From Table 1 and Table 2, the total of 0.2% of the juice obtained from one or more kinds of raw materials selected from 0.006% to 0.025% of cane vinegar, kelp, bonito, simmered, and shiitake The potato salad containing 1% or more and 1% or less contained the flavor of the cooked potato, and the flavor was sufficiently felt. In particular, a total of 0.5% to 1% total of a broth obtained from at least 0.012% to 0.025% of cane vinegar, one or more selected from kelp, bonito, simmered, and shiitake The potato salad that was used had a remarkable effect.
Claims (1)
昆布、かつお、煮干し、しいたけから選ばれる１種以上の原料から得た出汁をストレート換算で合計０．２質量％以上１質量％以下含有する、
ポテトサラダ。
0.006 to 0.025% by weight of sugar cane vinegar,
Containing in total 0.2% by mass or more and 1% by mass or less of the broth obtained from one or more kinds of raw materials selected from kelp, bonito, simmered, and shiitake
potato salad.
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| JP2018005964A JP2019122318A (en) | 2018-01-17 | 2018-01-17 | potato salad |
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| JP2018005964A JP2019122318A (en) | 2018-01-17 | 2018-01-17 | potato salad |
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