JP3365345B2 - Pasta salad kit and packaged pasta for pasta salad kit - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged pasta and a salad kit using the same, which can easily and quickly produce a salad using pasta having a good taste, texture and appearance.

[0002]

[Background Art] After boiling pasta such as spaghetti or macaroni, if necessary, add ingredients such as cucumber, onion, carrot, ham, and boiled egg, and season with an oil-in-water emulsion such as mayonnaise. Spaghetti salad, macaroni salad, etc. (hereinafter referred to as pasta salad) are sold in small packs at retail stores such as supermarkets and side dishes stores, or as sandwiches sandwiched between breads. In this way, most pasta salads sold at retail stores are purchased by the retail stores in a fully cooked state, then put into small packages in the backyard or put in bread, etc. It is arranged.

By the way, as for pasta salad, it is generally said that the handmade one prepared by boiling pasta just before sales and seasoning it with mayonnaise etc. is the most delicious. There are problems such as hindering work efficiency, and pasta salads are rarely manufactured from scratch on the spot, and they are currently procured as completely cooked products. Also, for this fully cooked product, if there is too much stock at the retail store compared to the sales at the store, the unsold product may be sold to the next day, and some retail stores may purchase several days at a time. There are many, so regarding the shelf life of the product,
At least 2 days after production is required.

However, in general, when pasta salad is produced by using pasta that has been boiled to a suitable hardness, a pasta salad with a good texture can be obtained, but after that, due to the water absorption remaining in the pasta, it only takes about half a day. The water in the oil-in-water emulsified seasoning that has been mixed with the pasta is absorbed by the pasta, breaking the emulsified state, and the separated oil comes to have the glaring appearance of floating on the surface of the pasta, and it is sold at the store. The product value may be lost before Therefore, it is necessary to lose the water-absorbing power of the pasta after boiled treatment in advance in order to maintain the shelf life (maintaining a good appearance) for 2 days after the production, and for that reason, it is necessary to boil the pasta for a long time. It is the current situation that pasta is made to absorb water sufficiently by doing so. However, a pasta salad using such a water-absorption pasta has a problem that it is water-like and has a crunchy texture and is not delicious, although deterioration of the appearance with time can be prevented.

As a prior art for solving the above problems, Japanese Patent Application Laid-Open No. 8-154626 proposes a treatment method using a coating material for salad ingredients. However, in this prior art, when making a salad, the salad ingredients such as pasta and vegetables are previously coated with a coating agent composed of an oil-in-water emulsified fat, and the coating agent has a flavor of salad. It is inevitable that it will have an adverse effect, and it will also increase the manufacturing cost of pasta salad.

[0006]

Therefore, according to the present invention, a packaged pasta and a salad kit using the same which can easily and quickly produce a pasta salad having the same taste, texture and appearance as a handmade one. The purpose is to provide.

[0007]

[Means for Solving the Problems] The present inventors have conducted extensive studies to achieve the above-mentioned object, and completed the present invention. Immediate Chi present invention, seasoned is put in sugar and vinegar, moisture content 58 to
71% boiled pasta with a sugar content of 2-9
% And the content of vinegar is 2% in terms of vinegar with an acidity of 8%
6% of boiled pasta is a container-filled pasta filled and sealed in a container in a single-use amount, and an oil-in-water emulsion.
Milk that is filled and sealed with a single-use amount of seasoning
And a seasoning package at least as a pair of sets.
We offer Mu Pasta Salad Kit. Where as sugar
Is preferably dextrin alcohol , and pasta
The salad kit also includes a package that is filled and sealed with vegetables.
And / or ham or boiled eggs filled and sealed
It is preferable to include. Furthermore, the present invention is a sugar and vinegar seasoning
Boiled pasta with water content of 58-71%
The sugar content is 2-9% and the vinegar content is
Boiled pasta whose acidity is 2-6% in terms of vinegar with 8% acidity
However, if the package is filled and sealed in a container in a single-use amount,
That provides packaged pasta for static salad kit.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
In the present invention, “%” means “% by weight” unless otherwise specified. The packaged pasta of the present invention is mainly used for producing pasta salad in the backyard of a retail store such as a supermarket or a side dish.
The method of use is to open the container, take out the pasta from the inside, and mix it with an oil-in-water type emulsified seasoning such as mayonnaise in a bowl, and then display it in small quantities in a store. Incidentally, in the present invention, pasta means durum wheat semolina, strong flour farina or ordinary wheat flour, etc., if necessary, eggs,
It refers to spaghetti, macaroni, vermicelli, noodles, etc. made by a conventional method with the addition of vegetables and the like. The pasta salad includes those prepared by mixing pasta with an oil-in-water emulsion seasoning and those prepared by adding favorite ingredients such as cut vegetables and cut ham. Further, as the oil-in-water emulsified seasoning in the present invention, for example, mayonnaise, salad dressing, dressing, tartar sauce, cream and the like, which correspond to these, tuna, granular corn,
It includes a sauce with ingredients added with ingredients such as boiled eggs.

The pasta according to the present invention is boiled to a water content of 58 to 71% and has a moderate hardness and a good texture. At this time, the water content of the pasta varies depending on the type of the pasta, but generally less than 58% is not preferable because it is too hard, and more than 71% is too soft and watery, which is also not preferable. In the present invention, as a method of boiling the pasta to a water content of 58 to 71%, the most common method is to adjust the boiling time, but a steaming step after the boiling treatment or a running water cooling step after the boiling treatment It is also possible to adjust the water content by. By the way, in the present invention, since the pasta is seasoned with a liquid seasoning such as vinegar, considering that the seasoning is absorbed by the boiled pasta and the water content of the pasta rises, the pasta after seasoning It is important to adjust the water content to 58-71%.

The boiled pasta is not only adjusted to a water content of 58 to 71% as described above, but is also seasoned with sugar and vinegar. As the sugar, sugar, glucose, starch syrup (liquid sugar) or the like which is usually used as a sweetener may be used. The amount of the product used to improve the taste of pasta salad
It is preferably added so that the content is 2 to 9% with respect to seasoning pasta; In addition, in order to improve the taste of pasta salad, vinegar is preferably added in a content of 2 to 6% with respect to the product in the case of vinegar having an acidity of 8%. The packaged pasta of the present invention may be seasoned with seasonings such as salt, sodium glutamate and mustard, in addition to sugar and vinegar. Seasoning pasta with sugar and vinegar here is to improve the shelf life of the pasta, and at the same time, add an oil-in-water emulsion seasoning to the pasta salad to make a delicious pasta with a tasty taste. Because it can be

By the way, boiled spaghetti packaged in a container is generally marketed, but this is for heating as it is and eating it with meat sauce or the like. That is, since it is not seasoned with sugar or vinegar, it does not fit in terms of taste with mayonnaise or dressing, and it is impossible to obtain pasta salad with the same harmonious taste as handmade like the product of the present invention. Is. When dextrin alcohol is used as the sugar for seasoning, in addition to the above effects, aging of pasta is prevented and the taste of pasta can be maintained in a freshly prepared state for a long time. The amount of dextrin alcohol added is 2 to 9 as in the case of the above-mentioned normal sugar.
It is good to set it as%.

Furthermore, the container-filled pasta of the present invention is prepared by boiling the above-mentioned water content of 58 to 71%, seasoned with sugar and vinegar, and is sealed in the container. Water of pasta is not lost due to evaporation,
The water content of pasta in the container is always kept constant.
Therefore, in the unopened state, regardless of the length of the storage period, it is possible to always obtain a constant quality pasta salad when the pasta salad is manufactured. Further, pasta salad produced using the packaged pasta of the present invention, since it is displayed in stores such as retail stores immediately after production, usually at the latest,
It is purchased and eaten by consumers within a few hours after production. Therefore, despite the fact that the water content of the pasta is 58 to 71% and the water absorption capacity still remains, the deterioration of the appearance over time does not proceed so much, and the decrease in the commercial value thereof can be avoided.

The container for filling and sealing the pasta may be a molded product or bag made of a single substance or a plurality of polyethylene, polypropylene, polystyrene, nylon, polyester, etc., which can be used for ordinary food preservation. Any type may be used, and filling / sealing of pasta in a container may be performed by a conventional method. In addition, it is preferable to add edible oil to the packaged pasta of the present invention, because it is possible to prevent the pasta from adhering to each other in the container and to easily remove the pasta from the bag. Furthermore, since the surface of the pasta is covered with the edible oil and the water absorption capacity of the pasta is reduced by the addition of this edible oil, it is possible to delay deterioration of the appearance of the pasta salad with time. In the present invention, the edible oil may be any oil or fat such as cottonseed oil, corn oil, palm oil, safflower oil, olive oil, etc., as long as it is an oil and fat to be used for food. Further, as means for adding edible oil in the present invention, a method of adding a small amount of edible oil in boiling water at the time of boiling treatment of pasta, a method of adding edible oil to pasta after boiling treatment, and further boiled pasta Any adding means such as a method of injecting a small amount of cooking oil at the same time when filling and sealing the container may be adopted.

In addition, when both the edible oil and the seasoning are added to the pasta, it is more preferable to add the seasoning after adding the edible oil, because the pasta is not soaked with the taste. Now,
In general, when making a pasta salad, cucumber, onion, carrot, ham, may be added ingredients such as boiled eggs, also when making a pasta salad using the packaged pasta of the present invention, Similarly, any ingredients can be added. Furthermore, if the ingredients themselves have relatively little water separation and water absorption, such as boiled carrots, potatoes, hot vegetables such as pumpkin, ham, boiled eggs, etc., in the pasta for container-packed salad of the present invention, these The ingredients can be filled and sealed in the same container as the boiled pasta.

By the way, the packaged pasta of the present invention and a package filled with and sealed with an oil-in-water type emulsified seasoning used for producing a pasta salad using the same (hereinafter referred to as an emulsified seasoning package). By forming a salad kit in which and are combined as a pair, it is convenient because it is not necessary to separately prepare an oil-in-water emulsified seasoning when manufacturing a pasta salad. In particular, if you adjust the amount of oil-in-water type emulsion seasoning in the emulsified seasoning package to an amount that is suitable for one container of pasta, it will be possible to use oil-in-water each time when producing pasta salad. It is very convenient because you can always have pasta salad with constant quality and constant seasoning without weighing or tasting the emulsified seasoning. still,
The packaging material of the emulsified seasoning package in the present invention is a molded body or bag made of a single substance or a plurality of polyethylene, polypropylene, polystyrene, nylon, polyester, etc., as long as it can be used for ordinary food storage. It can be anything.

The salad kit according to the present invention comprises at least a packaged pasta and a package of emulsified seasonings, and one set or a plurality of sets of these are collectively stored in a box such as a cardboard box. If it is put in a form, it is convenient for handling. Further, the salad kit of the present invention is filled with raw vegetables and warm vegetables such as cucumber, onion, lettuce, carrot, potato, pumpkin, etc., which are cut to an appropriate size to be added to pasta salad, if necessary.
Filled with sealed packaging, cut ham, boiled eggs, etc.
A hermetically sealed package, and canned sweet corn can be attached.

[0017]

According to the pasta for container-packed salad of the present invention, the pasta has a water content of 58 to 71%, is boiled and seasoned with sugar and vinegar, and is filled and sealed in the container. An improved product is obtained. Further, by simply removing the pasta from the container and mixing it with the oil-in-water emulsion seasoning, a pasta salad having the same taste and texture as the handmade one can be produced very simply and quickly. Therefore, since it can be manufactured in the backyard of a retail store or the like immediately before sale, deterioration of the appearance due to aging can be avoided. The packaged pasta of the present invention has a water content of 58.
Since ~ 71% boiled pasta is filled and sealed in a container, the water content of the pasta is not lost during storage and the water content is kept constant. Therefore, regardless of the length of the storage period, when producing a pasta salad, it is possible to always obtain a constant quality pasta salad. Furthermore, according to the salad kit of the present invention, since the pasta for container-packed salad and the emulsified seasoning package are paired, there is no need to separately prepare an oil-in-water type emulsified seasoning, which is very convenient. Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. The present invention is not limited to these examples.

[0018]

[Example] Example 1 (container-filled macaroni and macaroni salad kit) Macaroni (manufactured by Showa Sangyo Co., Ltd., trade name "Five")
240 g was boiled for 15 minutes and then cooled with running water for 15 minutes. Drain this boiled macaroni and weigh 6
It was 90 g. That is, the water content is 65.2%. Next, add 690 g of this boiled macaroni to 5 parts of salad oil.
After adding g to the mixture and blending well, the seasoning shown in the following formulation table was further added and mixed to obtain 755 g of seasoned macaroni.
The seasoning in the following recipe contains 30 g of vinegar, but assuming that this is water and all the boiled macaroni was absorbed, the water content of the seasoned macaroni is 6%.
It is 2.9%. <Formulation list> Vinegar (acidity 8%) 25 g White sucrose 25 g Salt 5 g Sodium glutamate 5 g Mustard Slightly pepper Slightly _________ Total weight 60 g Boiled and seasoned macaroni 750 obtained by the above
g was filled and sealed in a bag (polypropylene / polyethylene laminate) to obtain a container-filled macaroni. Next, 240 g of mayonnaise (manufactured by Kewpie Co., Ltd.) was filled in a bag (polypropylene / polyethylene laminate) and sealed to produce a mayonnaise package. Further, 120 g of lettuce cut into 3 to 5 cm square pieces, 50 g of sliced cucumber, 30 g of thinly sliced onion, and 50 g of carrots that had been boiled after being cut into strips (polypropylene / polyethylene laminate).
To obtain a vegetable package which was filled in a container and deaerated and sealed. The packaged macaroni, mayonnaise package and vegetable package obtained above were stored in a cardboard box as a set to prepare a macaroni salad kit. This macaroni salad kit is stored unrefrigerated for 2 days after refrigeration (10
(° C or lower) is possible, and the macaroni salad produced using this has a good taste and texture and is delicious.
The contents of each package of macaroni, mayonnaise, and vegetables are for single-use, so it is extremely easy and quick to make a macaroni salad without any weighing or tasting work. I was able to.

Example 2 (Packaged spaghetti and spaghetti salad kit) Spaghetti (Federich Co., diameter 1.8 mm)
145 g was boiled for 15 minutes and then cooled with running water for 15 minutes. The boiled spaghetti was drained and weighed to weigh 420 g. That is, the water content is 65.5%
Is. Next, after adding 10 g of salad oil to 420 g of this boiled spaghetti and blending well, the seasoning of the following recipe was further added and mixed to obtain 500 g of seasoned spaghetti. The seasoning in the following recipe contains 25 g of salad vinegar, which is regarded as water, and assuming that it was completely absorbed by the boiled spaghetti, the water content of spaghetti is 60.0%. . <Formulation list> Liquid sugar 40 g Salad vinegar (acidity 8%) 25 g Salt 5 g Pepper ________________________ Total weight 70 g Then, the packed spaghetti was obtained.

Next, 200 g of mayonnaise (manufactured by Kewpie Co., Ltd.) was filled in a bag (polypropylene / polyethylene laminate) and sealed to produce a mayonnaise package.
Further, 90 g of an oil-in-water emulsion dressing (manufactured by Kewpie Co., Ltd., trade name "Cole-throw dressing") was filled in a bag (polypropylene / polyethylene laminate) and sealed to produce a dressing package. Furthermore, a bag (polypropylene / polyethylene laminate) was filled with 200 g of the shredded cabbage and deaerated and sealed to obtain a vegetable package. The packaged spaghetti, mayonnaise package, dressing package, and vegetable package obtained as described above were stored in a cardboard box as a set to prepare a spaghetti salad kit. This spaghetti salad kit can be stored in a refrigerator in an unopened state for 2 days after production (10 ° C. or lower), and the spaghetti salad produced using it has a good taste and texture and is delicious. . In addition, since the content of each package of spaghetti, mayonnaise, dressing and vegetables is as a single-use amount, without performing any weighing or tasting work when manufacturing spaghetti salad,
It was extremely easy and quick to manufacture.

[0021]

TEST EXAMPLE TEST EXAMPLE 1 The effect of sugar and vinegar added to the packaged pasta of the present invention on the taste of pasta salad was tested. First, the following four types of samples were prepared. Test product 1: Container-packed macaroni water content obtained in Example 1 69.6% Super white sugar content in product 3.4% Vinegar (acidity 8%) content in product 4.1% Test product 2: The same raw material as in Example 1 was used except that dextrin alcohol was used in place of the upper sucrose in Example 1, and the container-filled macaroni obtained by the same production method had a moisture content of 69.6%. % Mixing amount of vinegar (acidity 8%) to the product 4.1% Control group 1: Macaroni (manufactured by Showa Sangyo Co., Ltd., trade name "Five" 300 g) is boiled for 15 minutes and then cooled under running water for 15 minutes. Drain, 75 of this boiled macaroni
Container-filled macaroni obtained by filling and sealing 0 g of a bag (polypropylene / polyethylene laminate) with water content of 65.2% Control group 2: Boiled macaroni of Control group 1 was seasoned with salt and sodium glutamate Others are the same as in Control Group 1. Obtained by the same manufacturing method Macaroni Water content 64.9% Content of salt to product 1.2% Content of sodium glutamate to product 0.2%

After each sample was stored at 5 ° C. for 2 days, the same macaroni salad as in Example 1 was trial-produced using each sample. Each of the obtained prototypes was sampled by 10 panelists and tasted, and the results shown in Table 1 were obtained.

[0023]

[Table 1] From Table 1, it can be understood that the invention product becomes a product having a good taste, and particularly when dextrin alcohol is used as sugar, it becomes a particularly good product.

Test Example 2 Tests were conducted on the effect of the water content of the seasoned pasta used in the packaged pasta of the present invention on the texture of pasta salad. First, the same macaroni as in Example 1 was boiled at different boiling times as shown in Table 2 and cooled with running water for 15 minutes to give 6
Boiled macaroni with different water contents were obtained. Next, using 690 g of each of these boiled macaroni, seasoning was performed in the same manner as in Example 1, and a shown in Table 2 was used.
6 types of seasoned macaroni of ~ f were prepared. In addition, the water content in Table 2 is a value when 25 g of vinegar used for seasoning boiled macaroni is regarded as water.

[0025]

[Table 2] Next, 690 g of each seasoning macaroni in a to f of Table 2 was used, and 240 g of mayonnaise was used in the same manner as in Example 1.
And vegetables (120 g of lettuce, 50 g of cucumber, 30 g of onion, 50 g of carrot) were added and mixed, and Table 2
Samples of Macaroni salads A to F shown in Table 1 were obtained. Evaluation of these samples A to F was performed by a method in which 10 panelists sample each sample and score the texture based on the following evaluation criteria. The evaluation results shown in Table 3 are
It is the total score of each panel.

[0026]

[Table 3] From Table 3, samples B to E, that is, macaroni salad having a good texture can be obtained when the water content of boiled macaroni is about 58 to 71%, more preferably sample B to
It can be understood that it is D, that is, the case where the water content is about 58 to 69%.

[0027]

As described above, according to the packaged pasta of the present invention, a salad having the same taste as a handmade pasta salad can be very simply and quickly produced immediately before the sale in a backyard such as a retail store. it can. Therefore, it takes at most a few hours until the salad is purchased and eaten by the consumer after the production, so that the deterioration of the appearance due to aging does not proceed so much, and the decrease in the commercial value can be avoided. Further, when dextrin alcohol is used as the sugar for seasoning, the taste of pasta can be maintained in a freshly prepared state for a long time. Furthermore, the salad kit of the present invention comprises at least a packaged pasta and a packaged body in which the oil-in-water emulsified seasoning is filled and sealed, so that
When manufacturing pasta salad, it is convenient because there is no need to prepare an oil-in-water emulsion seasoning separately, and it meets the needs of retailers who place importance on work efficiency in the backyard.

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Claims (4)

(57) [Claims] 1. A water content of 5 which is seasoned with sugar and vinegar.
8 to 71% boiled pasta with a sugar content of 2
~ 9% and the content of vinegar is 8% acidity in terms of vinegar
2-6% of boiled pasta can be used up once
A packaged pasta are filled, sealed container in oil-in-water
Emulsified seasoning is filled and sealed in a single-use amount.
Emulsified seasoning package as a set
Pasta salad kit including . 2. A pasta salad kit according to claim 1, wherein the sugar is a dextrin alcohol. 3. A package in which vegetables are filled and sealed, and
/ Or Includes a package that is filled and sealed with ham or boiled eggs
The pasta salad kit according to claim 1 or 2 . 4. A water content of 5 which is seasoned with sugar and vinegar.
8 to 71% boiled pasta with a sugar content of 2
~ 9% and the content of vinegar is 8% acidity in terms of vinegar
2-6% of boiled pasta can be used up once
Container for pasta salad kit filled and sealed in
Stuffed pasta.