JP4272367B2 - Chopped vegetable salad - Google Patents

Description

【００２８】
【発明の効果】
本発明によれば、液だれを抑え、調理後も比較的長期にわたって、良好な味覚や食感が保持されている刻み野菜サラダを提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a salad obtained by mixing a semisolid dressing containing a cellulose-based stabilizer and chopped vegetables.
[0002]
[Prior art]
Salad seasoned with raw vegetables and boiled vegetables using a semi-solid dressing that is a sour seasoning sauce typified by mayonnaise is preferred for the color and scent of fresh vegetables, the pleasant texture, It is served as a dish. In recent years, chopped vegetable salads made from finely chopped raw vegetables with mayonnaise and other semi-solid dressings have become popular products for side dishes such as family restaurants, fast food stores and convenience stores. In addition, it is often used for school lunch because it can be easily made with inexpensive materials.
[0003]
By the way, since the cells forming vegetables are filled with cell fluid, when they come into contact with a liquid with high osmotic pressure, the moisture in the cell fluid is leached into the external fluid and dehydrated. It is well known as the action of osmotic pressure. The semi-solid dressing is an oil-in-water emulsion containing a seasoning such as salt, sugar, vinegar, and spices, and is a food that exhibits high osmotic pressure. Has the effect of dehydrating.
[0004]
The chopped vegetable salad is made by combining a semi-solid dressing and finely chopped vegetables, but the semi-solid dressing is diluted with water that has been dehydrated and separated from the vegetable cells within a relatively short time and dropped from the chopped vegetables. As a result, there is a problem that the taste of the chopped vegetable salad becomes thin. In addition, the permeation of salt makes the vegetable cells flexible, resulting in the loss of the texture unique to fresh vegetables. Furthermore, there is a problem that the dripping dressing accumulates at the bottom of the container and the appearance becomes worse and the commercial value is lowered, and there has been a demand for an improvement that does not cause these problems even if it is prepared.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to provide a minced vegetable salad in which dripping of a dressing is suppressed and a good texture can be maintained for a relatively long time after cooking.
[0006]
[Means for Solving the Problems]
In view of the current situation, the present inventors have made extensive studies in order to solve the above-mentioned problems. As a result, a semi-solid dressing blended with a specific amount of a cellulose-based stabilizer and chopped vegetables are mixed together to obtain a dressing. It has been found that a chopped vegetable salad can be obtained that maintains a crispy texture of vegetables for a relatively long period of time after cooking.
[0007]
[Form of the present invention]
Hereinafter, the present invention will be specifically described.
Although the mechanism of the dripping suppression effect of minced vegetable salad has not yet been clarified, the present inventors have developed a semi-solid dressing containing a cellulose-based stabilizer while repeatedly studying to solve the problem. It has been found that it has the following characteristics as compared with those not containing a cellulose-based stabilizer.
1) High storage modulus.
2) Water resistance is high when the dressing is dropped into the stirring water, and it does not dissolve easily in water.
3) It has a high yield value and also has a high yield value when the dressing is diluted with the same amount of water.
[0008]
Therefore, due to the examination results of minced vegetable salad and the characteristics of the semi-solid dressing containing the above-mentioned cellulose stabilizer, the amount of dripping in the dressing is low because the water dehydrated from the cells of the minced vegetable easily dissolves with the dressing. Instead, a thin layer of water with a low salt concentration is created between the vegetable cross section and the dressing, which acts to reduce the effects of osmotic pressure from the dressing, and this reduces the amount of dehydrated vegetables. I think. Furthermore, even if the dressing is diluted with water dehydrated from minced vegetables, it shows a high yield value, so that it is difficult to dripping, and as a result, it can be assumed that the amount of dripping in the dressing is greatly reduced. In addition, the crispness of the vegetables can be maintained because there is little transfer of salt to the vegetable cells, so the softening is suppressed and the crispness remains.
[0009]
The semi-solid dressing of the present invention is an oil-in-water paste-type emulsified food having mayonnaise-like physical properties, texture and flavor, and generally includes edible fats and oils, egg yolk or whole eggs, and acidulants. The main ingredient is obtained by appropriately blending food ingredients and food additives such as seasonings, spices, starches, thickeners, colorants, and fragrances. A food emulsifier may be used instead of egg yolk or whole egg, or these may be used in combination.
[0010]
The edible fats and oils used in the present invention are vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, coconut oil and palm oil, animal fats and oils such as beef tallow and lard, and hydrogenated fats thereof, fractionated fats thereof, These transesterified fats etc. point out, and can be used individually or in mixture of 2 or more types.
Examples of the sour agent in the present invention include vinegar, citric acid, lactic acid, tartaric acid, malic acid, fumaric acid, adipic acid, citrus juice, and the like, and these may be used alone or in combination of two or more.
The amount of food ingredients and food additives such as edible oils and fats, egg yolk and whole egg and / or food emulsifiers, acidulants, seasonings, spices, starches, thickeners, colorants, flavors, etc. It can use in the range which has a feeling and flavor, and is not specifically limited.
[0011]
As the chopped vegetables of the present invention, vegetables such as leaf vegetables, root vegetables, stem vegetables, wild vegetables can be used, and more specifically, lettuce, salad vegetables, cabbage, Chinese cabbage, tomatoes, cucumbers, carrots, bean sprouts, onions, Examples include vegetables used for raw food such as broccoli, cauliflower, bracken, and spring, and these can be used singly or in combination. In the chopped vegetable salad of the present invention, these vegetables are generally used raw, but if necessary, those that have been cooked appropriately such as boiled in water may be used.
[0012]
In the chopped vegetables of the present invention, these vegetables are removed from the outer leaves as necessary, the core is excised, peeled, and cut into strips, strips, etc. using a knife, knife, food slicer, food processor, etc. Use a finely cut piece. In the case of cutting into pieces, one having a width of 0.5 to 5 mm and a length of about 30 to 150 mm, preferably a width of 0.5 mm to 2 mm and a length of 30 to 100 mm is used. In the case of strip cutting, a sheet having a width of 5 to 15 mm and a length of about 20 to 100 mm, preferably a width of 5 to 10 mm and a length of 20 to 50 mm is used. In the case of random cutting, a piece cut to about 2 to 10 mm square, preferably 2 to 5 mm square is used.
[0013]
The cellulosic stabilizer of the present invention refers to a cellulosic composite consisting of a cellulosic material alone or a cellulosic material and a hydrophilic polymer.
Cellulosic materials are suspension stability of microcrystalline cellulose particles or microfibrous cellulose made from cellulosic materials such as wood pulp, refined linter, regenerated cellulose, microbial-derived cellulose, cereal or fruit-derived dietary fiber It means a cellulosic material excellent in You may use the aqueous suspension (paste-form cellulose) of the refined cellulose obtained by grinding a cellulosic substance in water. As this cellulosic material, for example, known substances described in detail in JP-B-39-12469, JP-B-60-19921, JP-A-3-163135 and the like can be used.
[0014]
It is more preferable that these cellulosic materials use a material having a small average particle diameter by a method such as pre-dispersing in water because the effect of suppressing dripping of the dressing is strong. Specifically, it is desirable that the average particle size is 20 μm or less, preferably 10 μm or less, more preferably 6 μm or less.
The cellulose composite is obtained by, for example, uniformly mixing fine cellulose obtained by hydrolyzing and / or grinding pulp with a hydrophilic polymer to form a homogeneous slurry and drying the slurry. is there. Further, a hydrolyzate of pulp and a hydrophilic polymer may be simultaneously ground and mixed.
[0015]
The cellulose composite used in the present invention is a substance that disaggregates the cellulose material when dispersed in water and stably suspends in water, and contains 2 to 80% by weight of a hydrophilic polymer. preferable. When the content of the hydrophilic polymer is less than 2% by weight, it becomes difficult to prevent reaggregation based on hydrogen bonding between cellulosic materials in the drying step. When it exceeds 80% by weight, depending on the type of dressing to be blended, the viscosity increases more than necessary due to the hydrophilic polymer, resulting in a decrease in texture, and as a stabilizer due to a decrease in the cellulose-based material content. May degrade the performance. The particularly preferred content of the hydrophilic polymer is 5 to 50% by weight.
[0016]
The hydrophilic polymer blended in the cellulose composite means a polymer having a high affinity for water used in food. Specific examples include locust bean gum, guar gum, casein and casein sodium, tamarind seed gum, quince seed gum, karaya gum, chitin, chitosan, gum arabic, tragacanth gum, gati gum, arabinogalactan, agar, carrageenan, alginic acid and its Salt, propylene glycol alginate, fur celerane, pectin, tara gum, almond gum, aeromonas gum, azotobacter vinelandie gum, ama seed gum, welan gum, psyllium seed gum, xanthan gum, curdlan, pullulan, dextran, gellan gum, gelatin, carboxymethylcellulose sodium, etc. Derivatives, water-soluble soybean polysaccharides and the like. These may be used alone or in combination. Among these, xanthan gum and karaya gum are preferable in terms of good dispersibility of the cellulose composite in water.
[0017]
In the present invention, other hydrophilic substances, fats and oils, and other additive components that can be used in foods can be conveniently blended to such an extent that the dispersion of the cellulose-based stabilizer to be used is not hindered. Examples of the additive component include sugar alcohols such as hydrolyzed starch, dextrin, salad oil, maltitol, and sorbit.
These cellulose composites include, for example, known substances described in detail in Japanese Patent Publication No. 40-12174, Japanese Patent Publication No. 57-14771, Japanese Unexamined Patent Publication No. 7-268129, Japanese Unexamined Patent Publication No. 11-178517, and the like. Can be used.
[0018]
The dressing of the present invention contains 0.1 to 10% by weight of the above cellulose stabilizer in terms of solid content. If the content is 0.1% by weight or more, sufficient sag suppression effect of chopped vegetable salad is obtained, not only the original good texture of the raw material vegetable is maintained, but also after cooking for a relatively long time This good texture can be sustained, and a large amount of salad can be prepared at a time for eating out. However, if the content exceeds 10% by weight, the emulsified state of the dressing becomes unstable and it becomes difficult to produce the dressing.
[0019]
A semi-solid dressing preparation method may be a general mayonnaise preparation method. In advance, a cellulose-based stabilizer may be dispersed in water or an aqueous acidulant solution. The mixing ratio of the semi-solid dressing and the minced vegetable is not particularly limited, but the ratio of the semi-solid dressing in the minced vegetable salad is preferably in the range of 5% by weight to 40% by weight in terms of seasoning. If it is less than 5% by weight, the seasoning of the salad becomes thin. On the other hand, if it exceeds 40% by weight, the taste of the semi-solid dressing is too strong and the taste of the salad is impaired.
[0020]
【Example】
Hereinafter, the present invention will be described in detail by way of examples.
In addition, the measuring method used by this invention is shown next.
<Average particle size>
(1) Weigh 3.0 g of the cellulose-based stabilizer as a solid content, put it in an ace homogenizer (Nippon Seiki AM-T type) containing distilled water, and make the total amount 300 g.
(2) Disperse with stirring at 15000 rpm for 5 minutes.
(3) Using a laser diffraction / scattering particle size distribution measuring apparatus (LA-910, manufactured by Horiba, Ltd.), the particle size distribution is measured with an ultrasonic dispersion operation time of 1 minute and a relative refractive index of 1.20. The particle size with an integrated volume of 50% is defined as the average particle size.
<Dressing viscosity>
Using RHEOMAT-RM180 (manufactured by Mettler), the value when rotated for 60 seconds under the conditions of an article temperature of 25 ° C. and a shear rate of 20 (1 / second) was measured.
[0021]
[ Reference Example 1 ]
The commercially available dissolved pulp was shredded and then hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes to obtain a cellulose wet cake. Water was added to the hydrolyzed cellulose to prepare an aqueous dispersion having a solid content of 10% by weight. This cellulose dispersion is pulverized twice in a medium stirring wet pulverizer using zirconia beads having a diameter of 1 mmφ as a medium at a rotating speed of a stirring blade of 1800 rpm and a supply amount of cellulose dispersion of 0.4 L per minute. To obtain pasty cellulose. When this pasty cellulose was dispersed in water, the average particle diameter of the dispersed particles was 3.3 μm. Next, paste-like cellulose 50g, xanthan gum 3g, egg yolk 70g, vinegar (acidity 8%) 40g, salt 26g, sugar 9g, sugar mustard powder 4g, sodium glutamate 1g, water 97g in Hobart mixer And stirred for 5 minutes. Subsequently, 700 g of rapeseed oil was gradually added while stirring, and the mixture was further stirred for 10 minutes and then emulsified through a colloid mill (Milmix, manufactured by Nippon Seiki Co., Ltd.) to prepare 1000 g of mayonnaise-like dressing.
[0022]
250 g of this mayonnaise-like dressing and 750 g of cabbage chopped to about 2 to 4 mm square with a food cutter (National Food Cutter MK-K55, Matsushita Electric Industrial Co., Ltd.) were mixed well to prepare a cabbage salad. 400 g of this cabbage salad was placed in a wire mesh container with an opening of 1.5 mm and placed in a refrigerator for 24 hours, and the texture of the cabbage salad and the weight of the liquid dropped from the cabbage salad were measured. The measurement results are shown in Table 1.
[0023]
[ Example 1 ]
The wet cake of hydrolyzed cellulose of Reference Example 1 , xanthan gum as a hydrophilic polymer, and hydrolyzed starch were blended so as to have a ratio of 75/5/20, and kneaded and ground with a kneader. Next, after loosening with hands, it was dried with hot air and pulverized with a hammer mill to obtain a cellulose composite. When this cellulose composite was dispersed in water, the average particle diameter of the dispersed particles was 7.5 μm. Next, 60 g of the cellulose composite, 70 g of egg yolk, 190 g of vinegar (acidity 8%), 35 g of salt, 100 g of sugar, 20 g of processed starch, 10 g of tamarind seed gum and 115 g of water were added to a Hobart mixer and stirred for 5 minutes. Subsequently, 400 g of rapeseed oil was gradually added with stirring, and further stirred for 10 minutes, followed by emulsification through a colloid mill (Milmix, manufactured by Nippon Seiki Co., Ltd.) to prepare 1000 g of mayonnaise-like dressing. 250 g of this mayonnaise-like dressing and 750 g of chopped cabbage prepared in Reference Example 1 were mixed well to prepare a cabbage salad. 400 g of this cabbage salad was placed in a wire mesh container with an opening of 1.5 mm and placed in a refrigerator for 24 hours, and the texture of the cabbage salad and the weight of the liquid dropped from the cabbage salad were measured. The measurement results are shown in Table 1.
[0024]
[Comparative Example 1]
A mayonnaise-like dressing was prepared in the same manner as in Reference Example 1 except that the paste-like cellulose was removed and water was changed to 147 g. 250 g of this mayonnaise-like dressing and 750 g of chopped cabbage prepared in Reference Example 1 were mixed well to prepare a cabbage salad. 400 g of this cabbage salad was placed in a wire mesh container with an opening of 1.5 mm and placed in a refrigerator for 24 hours, and the texture of the cabbage salad and the weight of the liquid dropped from the cabbage salad were measured. The measurement results are shown in Table 1.
[0025]
[Comparative Example 2]
A mayonnaise-like dressing was prepared in the same manner as in Example 1 except that the cellulose composite was removed and water was changed to 175 g. 250 g of this mayonnaise-like dressing and 750 g of chopped cabbage prepared in Reference Example 1 were mixed well to prepare a cabbage salad. 400 g of this cabbage salad was placed in a wire mesh container with an opening of 1.5 mm and placed in a refrigerator for 24 hours, and the texture of the cabbage salad and the weight of the liquid dropped from the cabbage salad were measured. The measurement results are shown in Table 1.
[0026]
[Comparative Example 3]
A mayonnaise-like dressing was prepared in the same manner as in Example 1 except that 5 g of the cellulose composite and 170 g of water were used. 250 g of this mayonnaise-like dressing and 750 g of chopped cabbage prepared in Reference Example 1 were mixed well to prepare a cabbage salad. 400 g of this cabbage salad was placed in a wire mesh container with an opening of 1.5 mm and placed in a refrigerator for 24 hours, and the texture of the cabbage salad and the weight of the liquid dropped from the cabbage salad were measured. The measurement results are shown in Table 1.
[0027]
[Table 1]

[0028]
【The invention's effect】
According to the present invention, it is possible to provide a minced vegetable salad that suppresses dripping and retains a good taste and texture for a relatively long time after cooking.

Claims (2)

A chopped vegetable salad prepared by mixing a chopped vegetable with a semisolid dressing exclusively for chopped vegetables, containing 2 to 80% by weight of a hydrophilic polymer and 0.1 to 10% by weight of a cellulose composite containing hydrolyzed starch . The chopped vegetable salad according to claim 1, wherein the content of the hydrophilic polymer in the cellulose composite is 5 to 50% by weight .