JP5889109B2 - Salad manufacturing method - Google Patents

Description

The present invention relates to a salad manufacturing method in which ingredients containing at least sterilized cucumbers are mixed with an acidic oil-in-water emulsified seasoning to prevent the occurrence of a cucumber-specific odor that occurs when the salad is stored after manufacturing It relates to the manufacturing method.

Cucumber is eaten as a salad, for example, with ingredients such as potatoes and acid oil-in-water emulsified seasonings such as mayonnaise. When such salads are sold as side dishes at convenience stores or supermarkets, processed agricultural products such as cucumbers are sterilized before being mixed as ingredients, and the produced salad is placed in a container. Sold.

However, when the above-mentioned salad is produced at a sugar beet factory or the like and then sold at the store and eaten, at least half a day or in some cases, a cucumber-specific odor may be strongly felt.

Conventionally, as a problem that occurs over time when such a salad is stored, for example, Japanese Patent Application Laid-Open No. 2004-97101 (Patent Document 1) describes the problem of oil caused by emulsification destruction of an acidic oil-in-water emulsified seasoning. As a method for preventing leakage, a macaroni salad containing gum arabic and / or arabinogalactan has been proposed, and Japanese Patent Publication No. 6-69351 (Patent Document 2) contains vegetables and an oil-in-water emulsified food. When making a salad by mixing, it has been proposed to add a powdered gum at the mixing stage of both. However, in salads containing ingredients containing at least sterilized cucumbers with acidic oil-in-water emulsified seasonings, for preventing the occurrence of cucumber-specific odor that occurs when the salad is stored after production, It has not been studied at all.

JP 2004-97101 A Japanese Patent Publication No. 6-69351

Therefore, an object of the present invention is to provide a salad-containing method in which ingredients containing at least a sterilized cucumber are mixed with an acidic oil-in-water emulsified seasoning, and having a cucumber-specific odor produced when the salad is stored after production. The present invention provides a method for producing a salad that prevents generation.

As a result of intensive studies to achieve the above object, the present inventors have found that in addition to sterilized cucumber and acidic oil-in-water emulsified seasoning, egg yolk is blended, the sterilized cucumber is acidic. It has been found that even a salad prepared with an oil-in-water emulsified seasoning can prevent the occurrence of odors peculiar to cucumbers when stored after production, and finally the present invention has been completed.

That is, the present invention
(1) In a method for producing a salad in which ingredients containing at least sterilized cucumber are mixed with an acidic oil-in-water emulsified seasoning,
Sterilized cucumber,
An acidic oil-in-water emulsified seasoning containing egg yolk;
Liquid and / or dry egg yolk (excluding those contained in acidic oil-in-water emulsified seasonings), a method for producing a salad,
(2) A method for producing a salad according to (1), which comprises a saccharide of 3 or more sugars,
It is.

According to the salad manufacturing method of the present invention, in a salad manufacturing method in which ingredients containing at least a sterilized cucumber are mixed with an acidic oil-in-water emulsified seasoning, the cucumber is unique when the salad is stored after manufacturing. It is possible to provide a method for manufacturing a salad that prevents the generation of odor. Therefore, in particular, it is expected to increase the demand for commercial products of these salads that are mass-produced in the food industry in order to sell them as side dishes at convenience stores and supermarkets.

Hereinafter, the manufacturing method of the salad of this invention is explained in full detail. In the present invention, “%” means “mass%”.

In the present invention, “sterilized cucumber” refers to a cucumber in which the number of general viable bacteria is reduced by performing a sterilization treatment as compared with an unsterilized cucumber from which mud, dust and the like have been removed by washing. Specifically, an unsterilized cucumber from which mud, dust, and the like have been removed by washing usually has a general viable count of 10 ⁵ cfu / g or more, whereas the sterilized cucumber of the present invention is a sterilizer described later. By treatment, the number of viable bacteria is reduced to 10 ³ cfu / g or less, preferably 10 ² cfu / g or less.

The sterilization treatment method may be a conventional method, and is not particularly limited. For example, first, a cucumber cut in a hole shape or sliced shape is prepared, and a sterilization treatment solution is prepared. Liquid contact treatment with. Examples of the treatment liquid for sterilization include immersion treatment in hypochlorous acid aqueous solution, chlorite aqueous solution, ozone solution, acetic acid aqueous solution, acidic electrolyzed water, or ethanol aqueous solution. Moreover, the sterilization process which uses alkaline aqueous solution (calcined calcium, sodium hydroxide, etc.) of pH 11-14 can be mention | raise | lifted, As this alkaline aqueous solution, the aqueous solution of calcined calcium, sodium hydroxide, potassium hydroxide etc. is mention | raise | lifted. Can do. The liquid contact treatment includes a method of immersing cucumber in a sterilization treatment liquid, or spraying or showering the sterilization treatment liquid on a hole-like cucumber. Although a density | concentration and processing time are based also on the kind of sterilization processing liquid, what is necessary is just to carry out an indirect liquid process for 2 to 20 minutes, for example to the sodium hypochlorite aqueous solution whose density | concentration is 50-500 ppm.

In addition to the sterilized cucumbers described above, the ingredients used in the present invention may be anything that is generally blended into salads, such as pasta such as macaroni, potatoes, sweet potatoes, pumpkins, carrots, etc. Examples include fruits such as vegetables, apples and tangerines, ham, eggs and tuna.

The blending amount of the sterilized cucumber is preferably 1 to 30%, more preferably 1 to 20% with respect to the whole salad, from the viewpoint that an appropriate delicious cucumber is easily obtained. The total amount of ingredients including the sterilized cucumber is preferably 10 to 90% and more preferably 20 to 80% in the same manner as a general salad in consideration of the balance of the taste of the whole salad.

In the acidic oil-in-water emulsified seasoning used in the present invention, an oil phase and an aqueous phase are emulsified in an oil-in-water type, and the aqueous phase is adjusted to pH 3 to 4.6 by an acid material such as vinegar. An oil-in-water emulsified seasoning. Specific examples of such acidic oil-in-water emulsified seasonings include, for example, emulsified foods such as mayonnaise, mayonnaise or semi-solid emulsified emulsified dressing.

In addition, as the yolk used in the present invention, those commonly used can be used, for example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white, and sterilizing and freezing the raw egg yolk , Filtration treatment, drying treatment such as spray drying or freeze drying, enzyme treatment with phospholipase or protease, desugaring treatment with yeast or glucose oxidase, etc., decholesterolization treatment such as supercritical carbon dioxide treatment or subcritical carbon dioxide treatment , Those subjected to one or more treatments such as mixed treatment of salt or saccharide, and the like. Moreover, as an egg yolk, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the above-mentioned process to these. In this way, when using a whole egg or a mixture of egg yolk and egg white, the egg yolk portion corresponds to the egg yolk of the present invention.

The salad production method of the present invention is a salad production method in which ingredients containing at least a sterilized cucumber are mixed with an acidic oil-in-water emulsified seasoning, a sterilized cucumber, an acidic oil-in-water emulsified seasoning, And egg yolk (excluding those contained in acidic oil-in-water emulsified seasonings). Thereby, even if it is a salad which sterilized cucumber with an acidic oil-in-water type emulsified seasoning, generation | occurrence | production of the smell peculiar to a cucumber which arises when preserve | saving after manufacture can be prevented. Egg yolk may be used as an emulsifier in the acidic oil-in-water emulsified seasoning, but in the present invention, it is characterized by blending egg yolk separately from the acidic oil-in-water emulsified seasoning. Therefore, it is possible to prevent the generation of a cucumber-specific odor that occurs when the product is stored for the first time. On the other hand, when egg yolk is not blended or when only egg yolk contained as an emulsifier is used in the acidic oil-in-water emulsified seasoning and egg yolk is not blended separately from the acid oil-in-water emulsified seasoning, preserved after manufacture In this case, it is not possible to sufficiently prevent the generation of cucumber-specific odors. The reason why the effect is obtained in this way is not clear, but it is not possible to sufficiently prevent the generation of a cucumber-specific odor by simply adding an acidic oil-in-water emulsified seasoning using egg yolk as an emulsifier. A sufficient effect can be obtained only by adding egg yolk separately from the oil-type emulsified seasoning. It is presumed to prevent the generation of a characteristic odor.

The blended amount of the egg yolk (excluding those contained in the acidic oil-in-water emulsified seasoning) is preferably 0.05 to 500 parts, more preferably 0.5 to 500 parts in terms of raw relative to 100 parts of cucumber. 200 copies. If the amount is less than the above range, it is difficult to obtain the effect of preventing the odor of cucumber. If the amount is more than the above range, the egg yolk flavor may become too strong.

As described above, in the present invention, by blending sterilized cucumber, acidic oil-in-water emulsion seasoning, and egg yolk (excluding those contained in acidic oil-in-water emulsion seasoning), Even in salads with sterilized cucumbers mixed with acidic oil-in-water emulsified seasonings, it is possible to prevent the occurrence of odors peculiar to cucumbers that occur when stored after production, but in the method for producing salads of the present invention Further, when a saccharide having 3 or more sugars is contained, the obtained salad is preferable because it makes it less likely to feel the cucumber-specific odor generated after storage.

The saccharide having 3 or more sugars used in the present invention is not particularly limited as long as it is used in food, and examples thereof include oligosaccharides and dextrins. Oligosaccharides are those in which 3 to 5 monosaccharides are bound, and various ones are commercially available. In addition, dextrin is a starch decomposition product, and various products are commercially available. These oligosaccharides or dextrins may be reduced oligosaccharides or reduced dextrins obtained by reduction treatment such as hydrogenation. Further, these saccharides having 3 or more sugars only need to be contained in the salad. For example, they may be blended separately from the acidic oil-in-water emulsified seasoning described above, or first, an acid containing 3 or more sugars is included. An oil-in-water emulsified seasoning may be prepared, and then the acidic oil-in-water emulsified seasoning containing three or more sugars may be blended into the salad. Even if the total content of saccharides of 3 or more sugars contained in the salad is too small, it is difficult to obtain the effect of reducing the odor of cucumber. On the other hand, if it is too much, the flavor of the salad may be affected by the saccharide. From 100 parts of cucumber, it is preferably 0.5 to 1000 parts, more preferably 0.5 to 500 parts in terms of solid content.

In addition, the salad of this invention can be mix | blended with the various raw material normally used for a salad other than the above-mentioned raw material in the range which does not impair the effect of this invention. Examples of such raw materials include various seasonings such as spices, antioxidants such as vitamin E, pigments, and fragrances.

The method for producing a salad of the present invention comprises sterilized cucumber, acidic oil-in-water emulsion seasoning, and egg yolk (excluding those contained in acidic oil-in-water emulsion seasoning), preferably, Other than incorporating saccharides of 3 or more sugars into the salad, it can be produced according to the conventional method for producing salad. For example, ingredients containing sterilized cucumber, egg yolk, acidic oil-in-water emulsified seasoning, trisaccharide or more sugar, seasoning, etc. are put into a stirring mixer such as a mixer and mixed until the whole becomes substantially uniform do it. Alternatively, first, an acidic oil-in-water emulsion seasoning containing saccharides of 3 or more sugars is prepared, and then an acidic oil-in-water emulsion seasoning containing egg sugars of 3 or more sugars, egg yolk, seasonings, etc. are blended. And then mixed until the whole becomes substantially uniform.

The salad of the present invention obtained as described above is packed in a resin-made molded container or pouch, for example, to be a container-packed product stored and distributed at a chilled temperature (0 to 15 ° C.). Can do.

The salad produced according to the present invention can prevent the generation of cucumber-specific odors that occur when stored after production, even after several days have passed since production, and the fresh taste is maintained. .

Hereinafter, the present invention will be specifically described based on examples and the like. The present invention is not limited to these.

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

[Example 1]
(1) Production of acidic oil-in-water emulsion seasoning An acidic oil-in-water emulsion seasoning was produced with the following composition. That is, after preparing a water phase part by uniformly mixing raw materials other than rapeseed oil in the following formulation with a mixer, gradually adding rapeseed oil while stirring the water phase part to produce a crude emulsion, The resulting crude emulsion was finely emulsified with a colloid mill to produce an acidic oil-in-water emulsion seasoning.

<Mixing ratio of acidic oil-in-water emulsified seasoning>
Rapeseed oil 50%
Vinegar (acidity 5%) 20%
Sterilization liquid egg yolk 5%
Oligosaccharide 5%
Salt 1.5%
Pepper powder 0.5%
Modified starch 5%
Sodium glutamate 0.5%
Shimizu Residue -------------
(Total) 100%

(2) Production of Potato Salad Next, using the obtained acidic oil-in-water emulsified seasoning, a potato salad was produced with the following composition. In other words, acidic oil-in-water emulsified seasoning and bactericidal solution egg yolk are mixed in a mixer, and then steamed and peeled potatoes and sterilized cucumbers (general viable count is in the order of 10 ² cfu / g) The following was introduced into a mixer and mixed to prepare a potato salad. The sterilized cucumber was produced by immersing a cucumber cut into slices in an aqueous sodium hypochlorite solution having a concentration of 200 ppm for 20 minutes. Moreover, in the obtained potato salad, the amount of egg yolk (excluding those contained in the acidic oil-in-water emulsified seasoning) is 50 parts in terms of raw equivalent to 100 parts of cucumber, and the total content of saccharides of 3 or more sugars The amount is 15 parts in terms of solid content with respect to 100 parts of cucumber.

<Mixed proportion of potato salad>
Acid oil-in-water emulsified seasoning 30%
Sterilization liquid egg yolk 5%
Ingredients Potato (steamed and peeled) 55%
Sterilized cucumber (sliced product) 10%
――――――――――――――――――――――――――
(Total) 100%

[Example 2]
In the production of the acidic oil-in-water emulsified seasoning of Example 1 (1), an acidic oil-in-water emulsified seasoning was produced in the same manner except that reduced dextrin was blended instead of the oligosaccharide. Next, using the obtained acidic oil-in-water emulsified seasoning, a potato salad was produced in the same manner as in Example 1 (2).

[Example 3]
In the production of the acidic oil-in-water emulsified seasoning of Example 1 (1), an acidic oil-in-water emulsified seasoning was produced in the same manner except that the reduced oligosaccharide was blended in place of the oligosaccharide. Next, using the obtained acidic oil-in-water emulsified seasoning, a potato salad was produced in the same manner as in Example 1 (2).

[Example 4]
In the production of the acidic oil-in-water emulsified seasoning of Example 1 (1), the acid oil-in-water emulsification was carried out in the same manner except that no oligosaccharide was blended and the decrease was corrected by increasing the blending amount of fresh water. A seasoning was produced. Next, using the obtained acidic oil-in-water emulsified seasoning, a potato salad was produced in the same manner as in Example 1 (2).

[Comparative Example 1]
In the production of the acidic oil-in-water emulsified seasoning of Example 1 (1), the amount of the sterilizing liquid egg yolk was increased to 10%, and the increase was corrected in the same manner with fresh water. A seasoning was produced. Next, in Example 1 (2), a potato salad was produced in the same manner as in Example 1 except that the sterilizing liquid egg yolk was not blended when the potato salad was produced.

[Test Example 1]
The potato salad of Examples 1 to 4 and Comparative Example 1 was stored in a refrigerator at 10 ° C. for 3 days. Subsequently, the difference in state change before and after storage in each potato salad was evaluated according to the following evaluation criteria. The results are shown in Table 1.

<Evaluation criteria>
A: A cucumber-specific odor is not felt, which is very preferable.
B: Although the smell peculiar to cucumber is somewhat felt, it is in an acceptable range and is preferable.
C: The odor of cucumber is slightly felt.
D: The odor of cucumber is strongly felt.

From Table 1, the salad obtained by the method for producing the salad of Examples 1 to 4 in which the sterilized cucumber, the acidic oil-in-water emulsified seasoning, and the egg yolk are blended is produced when stored after production. It can be understood that the generation of a characteristic odor is suppressed. In particular, the salads obtained by the method for producing the salads of Examples 1 to 3 containing saccharides of 3 or more sugars were very preferable because the odor of cucumber was not felt. On the other hand, when only egg yolk contained as an emulsifier is used in the acidic oil-in-water emulsified seasoning and egg yolk is not blended separately from the acidic oil-in-water emulsified seasoning (Comparative Example 1), the product is stored after production. It was not preferable because the generation of odors peculiar to cucumbers could not be sufficiently prevented.

[Examples 4 to 6]
Using the acidic oil-in-water emulsified seasonings obtained in Examples 1 to 3, three types of vegetable salads (Examples 4 to 6) were produced at the following blending ratios. In other words, acid oil-in-water emulsified seasoning and pasteurized egg yolk are mixed in a mixer, and then steamed and peeled potatoes, apples and pasteurized cucumber are added and mixed to produce a salad. did. The sterilized cucumber was produced by immersing in a sodium hypochlorite aqueous solution having a concentration of 200 ppm obtained by cutting cucumber into slices for 20 minutes. Moreover, in the obtained vegetable salad, the amount of egg yolk (excluding those contained in the acidic oil-in-water emulsified seasoning) is 100 parts of cucumber and 100 parts of cucumber, and the total content of saccharides of 3 or more sugars. The amount is 15 parts in terms of solid content with respect to 100 parts of cucumber.

<Combination ratio of vegetable salad>
Acid oil-in-water emulsified seasoning 30%
Sterilization liquid egg yolk 10%
Ingredients Sterilized cucumber (sliced product) 10%
Apple (sliced product) 20%
Potato (steamed and peeled) 30%
――――――――――――――――――――――――――
(Total) 100%

The obtained vegetable salad was stored in a refrigerator at 10 ° C. for 3 days. Then, when the difference in the state change before and after storage was evaluated in each vegetable salad, none of the salads obtained in Examples 4 to 6 was very preferable because the smell unique to cucumber was not felt.

[Examples 7 to 9]
Using the acidic oil-in-water emulsified seasonings obtained in Examples 1 to 3, three types of vegetable salads (Examples 7 to 9) were produced at the following blending ratios. In other words, acidic oil-in-water emulsified seasoning and sterilized liquid egg yolk are added to a mixer and stirred and mixed until uniform, then steamed and peeled potatoes into a mixer, sliced apples and sterilized cucumber ( General viable cell count of 10 ² cfu / g or less) was added and stirred to produce a salad. The sterilized cucumber was produced by immersing a cucumber cut into slices in an aqueous sodium hypochlorite solution having a concentration of 200 ppm for 20 minutes. Moreover, in the obtained vegetable salad, the amount of egg yolk (excluding those contained in the acidic oil-in-water emulsified seasoning) is 10 parts in terms of raw to 100 parts of cucumber, and the total content of saccharides of 3 or more sugars The amount is 15 parts in terms of solid content with respect to 100 parts of cucumber.

<Combination ratio of vegetable salad>
Acid oil-in-water emulsified seasoning 30%
Sterilization liquid egg yolk 1%
Ingredients Sterilized cucumber (sliced product) 10%
Apple (sliced product) 20%
Potato (steamed and peeled) 30%
――――――――――――――――――――――――――
(Total) 100%

The obtained vegetable salad was stored in a refrigerator at 10 ° C. for 3 days. Subsequently, when the difference in state change before and after storage was evaluated for each vegetable salad, none of the salads obtained in Examples 7 to 9 was very preferable because the smell unique to cucumber was not felt.

[Example 10]
(1) Production of acidic oil-in-water emulsion seasoning An acidic oil-in-water emulsion seasoning was produced with the following composition. That is, after preparing a water phase part by uniformly mixing raw materials other than rapeseed oil in the following formulation with a mixer, gradually adding rapeseed oil while stirring the water phase part to produce a crude emulsion, The resulting crude emulsion was finely emulsified with a colloid mill to produce an acidic oil-in-water emulsion seasoning.

<Mixing ratio of acidic oil-in-water emulsified seasoning>
Rapeseed oil 50%
Vinegar (acidity 5%) 20%
Sterilization liquid egg yolk 10%
Salt 1.5%
Pepper powder 0.5%
Modified starch 5%
Sodium glutamate 0.5%
Shimizu Residue -------------
(Total) 100%

(2) Production of Potato Salad Next, using the obtained acidic oil-in-water emulsified seasoning, a macaroni salad salad was produced with the following composition. That is, after adding acidic oil-in-water type emulsified seasoning, bactericidal solution egg yolk, oligosaccharide and dextrin to a mixer and mixing them, macaroni (boiled) and sterilized cucumber (general viable count is 10 ^2). The macaroni salad was manufactured by adding and mixing in a mixer. The sterilized cucumber was produced by immersing a cucumber cut into slices in an alkaline aqueous solution (calcined calcium) having a pH of 14 for 20 minutes. Moreover, in the obtained vegetable salad, the amount of egg yolk (excluding those contained in the acidic oil-in-water emulsified seasoning) is 50 parts in terms of raw equivalent to 100 parts of cucumber, and the total content of saccharides of 3 or more sugars The amount is 50 parts in terms of solid content with respect to 100 parts of cucumber.

<Mixed proportion of potato salad>
Acid oil-in-water emulsified seasoning 35%
Sterilization liquid egg yolk 5%
Oligosaccharide 5%
Dextrin 5%
Ingredients Macaroni (boiled) 50%
Sterilized cucumber (sliced product) 10%
――――――――――――――――――――――――――
(Total) 100%

The obtained vegetable salad was stored in a refrigerator at 10 ° C. for 3 days. Subsequently, when the difference in state change before and after storage was evaluated in the obtained vegetable salad, the odor peculiar to cucumber was not felt, which was very preferable.

Claims (2)

In the method for producing a salad in which ingredients containing at least sterilized cucumber are mixed with an acidic oil-in-water emulsified seasoning,
Sterilized cucumber,
An acidic oil-in-water emulsified seasoning containing egg yolk;
Liquid and / or dry egg yolk (except for those contained in acidic oil-in-water emulsified seasonings). The method for producing a salad according to claim 1, further comprising a saccharide of 3 or more sugars.