JP5969904B2 - Potato salad manufacturing method - Google Patents

Description

The present invention provides a potato salad that can maintain a freshly prepared good taste and can produce a potato salad having a creamy taste integrated with a potato and an emulsified seasoning when chewed even after refrigerated storage Regarding the method.

Potato salad is one of the most popular salad types. In addition to supermarkets and convenience stores, the sales volume has increased with the remarkable development of the restaurant industry such as family restaurants, fast food stores and take-out lunch stores. Such industrially produced potato salad is produced in large quantities at once by a side dish processing maker, unlike the case of making it at home. The production method is disclosed in, for example, Patent Document 1 (Japanese Patent Laid-Open No. 58-63360), Patent Document 2 (Japanese Patent Laid-Open No. 5-76321), and Patent Document 3 (Japanese Patent Laid-Open No. 5-328948). As shown, the steamed and crushed potatoes are usually cooled to 10-15 ° C., and then prepared ingredients and mayonnaise are added and mixed.

However, homemade potato salad made at home has a creamy taste that combines potatoes and emulsified seasonings when chewed in the mouth, whereas conventional industrially produced potato salads are The original flavor of steamed potatoes was lost, and it had a crisp texture, resulting in poor taste and texture compared to handmade potato salad. Thus, for such problems, for example, an industrial potato salad manufacturing method such as Patent Document 4 (Patent No. 4052792) and Patent Document 5 (Japanese Patent Laid-Open No. 2002-165585) has been studied.

By the way, in recent years, a large number of foods are discarded due to expiration of the expiration date at a store or the like, so that a longer expiration date is required. And when the potato salad was manufactured by the method mentioned above and preserve | saved for several days by refrigeration, the taste which made it mushy was generated and it was difficult to maintain a preferable state. For this reason, there has been a strong demand for a potato salad having a creamy taste in which a potato and an emulsified seasoning are integrated when chewing, even after refrigerated storage is maintained.

JP 58-63360 A JP-A-5-76321 JP-A-5-328948 Japanese Patent No. 4052792 JP 2002-165585 A

Therefore, the object of the present invention is to maintain a freshly prepared good taste, and even after refrigerated storage, it is possible to produce a potato salad having a creamy taste integrated with a potato and an emulsified seasoning during chewing, A method for producing potato salad is provided.

As a result of intensive research on compounding raw materials and production processes to achieve the above-mentioned object, the present inventors contain oligosaccharides at a product temperature of 60 to 95 ° C. for crushed potato crushed material. The impregnated potato crushed material is impregnated with a seasoning liquid, and then the moisture content is reduced by 7% or more by vacuum cooling treatment to adjust the moisture content to 65-75%, and then the vacuum-cooled potato Potato salad was made by mixing the crushed material and the emulsified seasoning. As a result, it was found that a freshly prepared good taste was maintained, and even after refrigerated storage, a potato salad with a creamy taste integrated with potatoes and emulsified seasonings when chewed was obtained. The invention has been completed.

That is, the present invention
Steamed and crushed potato crushed material is impregnated with a seasoning solution containing oligosaccharides at a product temperature of 60 to 95 ° C., and then the impregnated potato crushed material in a hot state is subjected to a vacuum cooling treatment to obtain a moisture content. A method for producing a potato salad, characterized in that the water content is adjusted to 65 to 75% by reducing by 7% or more, and then the vacuum-cooled potato crushed material and the emulsified seasoning are mixed.
It is.

According to the present invention, it is possible to provide a potato salad having a creamy taste in which a potato and an emulsified seasoning are integrated at the time of chewing, even after refrigerated storage is maintained. Therefore, it is possible to extend the expiration date in the sales form such as the side dish shop, and as a result, supply to a wide range of consumers becomes possible, and further expansion of demand for potato salad is expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
In the method for producing a potato salad according to the present invention, a steamed and crushed potato crushed product is impregnated with a seasoning liquid containing an oligosaccharide at a product temperature of 60 to 95 ° C., and then the impregnated potato crushed in a hot state. The product is characterized in that the water content is reduced by 7% or more by vacuum cooling treatment to adjust the water content to 65-75%, and then the potato crushed potato crushed material and the emulsified seasoning are mixed. Thereby, the freshly prepared good taste is maintained, and even after refrigerated storage, a potato salad having a creamy taste in which potatoes and emulsified seasonings are integrated at the time of chewing can be provided.

1. Step of impregnating potato crushed material with seasoning liquid <Raw potato used in the present invention>
In the method for producing potato salad according to the present invention, the potato as a raw material used in the potato salad is not particularly limited, but various potatoes can be used. Potatoes include those with a raw water content of 76-82%.

<Crushed potatoes>
The potato crushed material of the present invention is steamed potatoes that have been washed, peeled while hot, or peeled, cut to an appropriate size as needed, and then steamed. Can be produced by crushing. Specifically, the degree of steaming may be steamed with a steamer for 30 to 90 minutes, for example, so that the product temperature is about 80 to 100 ° C. In addition, when the cut potato is cooked, its size depends on the size of the potato in the hole, but it can be about 2 cm or more by die cutting, for example. If it is cut smaller than this, the cooking time will be shortened, but the potato flavor will flow out and it will be difficult to obtain a delicious potato salad.

As a method for crushing the potato, any method can be used. For example, the steamed potato can be pressed and crushed into a mesh having an opening of about 10 to 40 mm. The crushed potato can contain at least 20% or more of a lump of 1 to 4 cm in size, and can further contain 30% or more. If the lump is less than 20%, or less than 1 cm, or greater than 4 cm, for example, the lump will be crushed during the subsequent mixing with seasoning liquid and mayonnaise, and it is difficult to obtain a peculiar taste of potato salad. It is not preferable. Here, the lump having a size of 1 to 4 cm means that the largest width portion of the lump is 1 to 4 cm. In addition, in the case where the size of the potato cooked after cutting is about 1 to 4 cm, the crushing step may be omitted, and is included in the “boiled and crushed potato crushed material” of the present invention.

<Impregnation of seasoning liquid>
In the present invention, the above-described steamed and crushed hot potato crushed material is impregnated with a seasoning liquid containing oligosaccharide to obtain an impregnated potato crushed material. Here, the product temperature of the potato crushed material when impregnated with the seasoning liquid is 60 to 95 ° C, and more preferably 75 to 95 ° C. If the seasoning liquid is mixed with the potato product temperature outside the above range, a sufficient amount of oligosaccharide will not be impregnated in the potato crushed material, and as a result, even after refrigerated storage, the potato and emulsified seasoning during chewing It is not possible to produce a potato salad with a creamy taste that combines the ingredients. The impregnation can be carried out by applying a seasoning liquid to the hot potato crushed material that has been cooked and crushed, or by immersing the hot potato crushed material in the seasoning liquid.

<Oligosaccharides contained in seasoning liquid>
As the seasoning liquid impregnated in the potato crushed material, a seasoning liquid containing an oligosaccharide is used. Here, the oligosaccharide used is a saccharide in which 3 to 10 molecules are bonded with glucose as a unit, and examples thereof include a maltooligosaccharide having an α-1.4 glucoside bond. In addition, the oligosaccharide form is not particularly limited as long as it is commercially available, and liquid, syrup, powder, granule, slurry and the like can be used. The oligosaccharide of 3 to 10 saccharides used in the present invention is preferably 3 to 5 from the viewpoint of obtaining a creamy taste even when the obtained potato salad is chewed after refrigerated storage. It is preferable to use oligosaccharides in which saccharides account for 40% or more of the sugar composition, more preferably 3-4 saccharides account for 40% or more of the sugar composition.

<Oligosaccharide content in seasoning liquid>
The oligosaccharide content in the seasoning liquid can be preferably 5 to 60%, more preferably 10 to 50% in terms of solid content. If the content of the oligosaccharide in the seasoning liquid is larger than the above range, it is difficult to obtain a potato salad with a creamy taste with potatoes and emulsified seasonings integrated after chewing, even after refrigerated storage. Since it affects the taste as a salad, it is not preferable. On the other hand, even when the content is lower than the above range, it is difficult to obtain a potato salad having a creamy taste even after refrigerated storage.

<Oil content in seasoning liquid>
The seasoning liquid used in the present invention may have a fat content of 10% or less in the seasoning liquid because it may be difficult to reduce moisture in the next step of vacuum cooling the impregnated potato crushed material.

<Addition of seasoning liquid>
The amount of the seasoning liquid can be 1 to 20 parts, and can be 3 to 15 parts, with respect to 100 parts of the steamed and crushed potato. When the amount of the seasoning liquid is less than the above range, it is difficult to uniformly add to the whole potato. On the other hand, when it exceeds the above range, the potato and the emulsified seasoning are integrated when chewing even after refrigerated storage. It is difficult to obtain a potato salad with a creamy taste. In addition, the water content of the potato crushed material after impregnation with the seasoning liquid is the water content of the raw potato or the seasoning liquid from the point that the effect of the present invention for producing a potato salad having a creamy taste even after refrigerated storage is easily obtained. Although it depends on the amount, it is preferably 70 to 85%.

2. Vacuum cooling process for potato crushed material <Vacuum cooling process>
The impregnated potato crushed material impregnated with the seasoning liquid in a hot state is subjected to a vacuum cooling treatment. By this treatment, the moisture content is reduced by 7% or more compared to after impregnation with the seasoning liquid, the moisture content is adjusted to 65 to 75%, and the potato crushed material after vacuum cooling treatment can be obtained. In addition, the reduction rate of the water content is preferably 8% or more, more preferably 9% or more from the viewpoint that the effect of the present invention for producing a potato salad having a creamy taste even after refrigerated storage is easily obtained. Can do.
On the other hand, when the rate of decrease in water content is less than 7%, it is difficult to obtain a potato salad having a creamy taste in which potatoes and emulsified seasonings are integrated when chewing, even after refrigerated storage. Absent. In addition, as a method of vacuum cooling treatment, it can be performed by a conventional method using a vacuum cooler, for example, after filling a suitable amount of potato crushed material into a stainless steel bat, and then using a vacuum cooling device at 15 ° C. The method of cooling is mentioned below. Although the reason is not clear, the present invention for producing a potato salad having a creamy taste even after refrigerated storage, by adjusting the moisture content by applying a vacuum cooling treatment, whereby the whole potato crushed material is properly tightened. It is thought that the effect of is easily obtained.

<Method for measuring water content of potato crushed material>
Here, the moisture content of the potato crushed material is determined by the reduced pressure heating drying method ("Food Hygiene Inspection Guidelines" supervised by the Ministry of Health, Labor and Welfare.
Japan Food Sanitation Association, issued on March 31, 2005).

3. Step of blending with emulsified seasoning <Mixing with emulsified seasoning>
The vacuum-cooled potato crushed material obtained as described above is then mixed with an emulsified seasoning. Here, the emulsified seasoning includes not only what is usually called mayonnaise but also what is called salad dressing. Moreover, in the said mixing process, it can mix with ingredients. The ingredients are not particularly limited as long as they are used in potato salad, and examples thereof include carrot, cucumber, cabbage, lettuce, onion, corn, ham, corned beef, tuna meat, and jellyfish. The blending ratio is the same as that of the conventional potato salad. Specifically, 40 to 80 parts of the steamed potato crushed material impregnated with the seasoning liquid to adjust the water content to 65 to 75%. The material is preferably 10 to 30 parts, and the emulsified seasoning is preferably 10 to 30 parts.

<Other raw materials>
Moreover, there is no restriction | limiting in particular about other seasoning liquid raw materials, unless the flavor of a potato salad is impaired, For example, 1 type, or 2 or more types, such as salt solution, a vinegar, egg yolk, a sugar solution, a bouillon, an amino acid solution, etc. Examples include mixed seasoning liquid. Further, if necessary, the seasoning liquid may contain a bacteriostatic agent such as glycine, sodium acetate, egg white lysozyme, protamine, or polylysine.

<Packing form>
The potato salad produced by the above method can be supplied as a commercial potato salad that is filled in containers such as plastic tray containers and plastic bags, and sold in supermarkets or convenience stores.

Hereinafter, the manufacturing method of the potato salad of this invention is demonstrated concretely based on an Example and a test example. The present invention is not limited to these.

[Example 1]
120 kg of potatoes with peeled buds (water content of raw potatoes 80%) were steamed at 100 ° C. for 60 minutes. This cooked potato was pressed and crushed into a mesh with an opening of 30 mm, and a product containing about 50% of 1 to 4 cm of crushed material was obtained. Transfer 100 kg of steamed and crushed potatoes (product temperature 90 ° C.) to a mixer and add 8 kg of seasoning liquid with the following blending ratio to the whole while stirring slowly at a speed that does not break the lump. The impregnated potato crushed material was obtained by impregnating with the seasoning liquid. In addition, the oligosaccharide content in the seasoning liquid was 20% in terms of solid content, the fat and oil content was 1.5%, and the mixing amount of the seasoning liquid with respect to 100 parts of steamed and crushed potato was 8 parts. The potato crushed material after impregnation with the seasoning liquid had a product temperature of 80 ° C. and a moisture content of 82%.

[Table 1]
<Combination of seasoning liquid>
Oligosaccharide (3-4 saccharide is 40% or more of sugar composition) 20%
5% raw egg yolk
Salt 3%
Brewing vinegar (acidity 5%) 3%
Shimizu balance <br/> 100%

The potato crushed material impregnated with the seasoning liquid is filled in a stainless steel vat so that the height is 10 cm, and immediately transferred to a vacuum cooler, and then vacuumed into the hot potato crushed material (product temperature 80 ° C.). A potato crushed material was obtained after cooling. The time required for the vacuum cooling treatment was 30 minutes, the moisture content of the potato crushed material after the treatment was 72%, and the product temperature was 15 ° C. Further, the potato crushed material after vacuum cooling treatment had a water content reduced by 10%, compared with the potato crushed material impregnated with the seasoning liquid. Next, transfer 70kg of this vacuum-cooled potato to a mixer and stir 15 kg of commercially available mayonnaise (manufactured by Kewpie Co., Ltd.), 6 kg of 1 cm-sized sliced carrot, 3 kg of sliced onion and a lightly salted slice 6 kg of cucumber and 0.5 kg of sodium chloride were sequentially added and mixed until almost uniform. 200 g of the obtained potato salad was filled in a plastic sealed tray container and stored refrigerated at 10 ° C.

[Comparative Example 1]
In Example 1, the potato crushed material after cooking is not impregnated with a seasoning solution containing oligosaccharides at a product temperature of 60 to 95 ° C, but the potato crushed material after cooking is cooled to a product temperature of 15 ° C. After that, a potato salad was produced in the same manner as in Example 1 except that it was mixed with the seasoning liquid and stored refrigerated at 10 ° C.

[Comparative Example 2]
In Example 1, a potato salad was produced in the same manner except that the oligosaccharide blended in the seasoning liquid was replaced with fresh water, and stored refrigerated at 10 ° C.

[Comparative Example 3]
In Example 1, the potato salad after mixing the seasoning liquid was similarly subjected to the potato salad except that it was subjected to a cooling process in a refrigerator at 15 ° C. for 2 hours without performing the water content reduction process by the vacuum cooling process. Manufactured and stored refrigerated at 10 ° C.

[Test Example 1]
In the production process of the potato salad of Example 1 and Comparative Examples 1 to 3, the moisture content of the potato crushed material impregnated with the seasoning liquid was measured. Moreover, about the thing which performed the vacuum cooling process, the moisture content of the potato crushed material which carried out the vacuum cooling process was measured, and the moisture content compared with after seasoning liquid impregnation was measured. Furthermore, ten panelists evaluated the taste after preserve | saving the obtained potato salad for 4 days by refrigeration (10 degreeC) with the following evaluation criteria. The results are shown in Table 2.

[Table 2]

≪Evaluation criteria≫
Evaluation standard A of the taste of potato salad A: The potato salad had a creamy taste integrated with an emulsified seasoning when chewing potatoes, and was very preferable.
B: The creamy taste is slightly insufficient, but it is preferable because it has no problem.
C: The creamy taste is impaired, which is not preferable.

From Table 2, it is understood that the potato salad produced by the production method of Example 1 has a creamy taste in which potatoes and emulsified seasonings are integrated when chewing, even after refrigerated storage, and is very preferable. Is done. On the other hand, when the seasoning liquid is mixed with the potato crushed material after cooling (Comparative Example 1), when the oligosaccharide is not blended with the seasoning liquid (Comparative Example 2), the potato crushed material after mixing the seasoning liquid, When the process of reducing the water content by the vacuum cooling treatment was not performed (Comparative Example 3), the creamy taste in which the potato and the emulsified seasoning were integrated during chewing after the refrigerated storage was not preferable.

[Test Example 2]
In Example 1, the product temperature of the potato crushed material after impregnation with the seasoning liquid was changed to 60 ° C. and 75 ° C., respectively, and, in the step of reducing the moisture content by vacuum cooling treatment of the potato crushed material after impregnation with the seasoning liquid, Two types of potato salad were produced in the same manner except that the vacuum cooling treatment conditions were changed so that the moisture content of the crushed potato crushed material became the numbers shown in Table 3. The vacuum cooling treatment conditions were adjusted so that the moisture content of the potato crushed material after the vacuum cooling treatment would be the numbers shown in Table 3. Subsequently, each obtained potato salad was refrigerated at 10 ° C. for 4 days in the same manner as in Example 1, and the taste was evaluated according to the same evaluation criteria as in Test Example 1 (Examples 2 and 3). The results are shown in Table 3.

[Test Example 3]
In Example 1, two types of potato salad were produced in the same manner except that the oligosaccharide content in the seasoning liquid was changed according to Table 3 below. Subsequently, each obtained potato salad was refrigerated and stored at 10 ° C. for 4 days in the same manner as in Example 1, and the taste was evaluated according to the same evaluation criteria as in Test Example 1 (Examples 4 and 5). The results are shown in Table 3.

[Test Example 4]
In Example 1, in the step of reducing the moisture content by vacuum cooling treatment of the potato crushed material after impregnation with the seasoning liquid, the vacuum cooling treatment conditions were set so that the moisture content of the potato crushed material after vacuum cooling treatment was the numbers shown in Table 3. Four different potato salads were made in the same manner except that they were changed. Subsequently, each obtained potato salad was refrigerated at 10 ° C. for 4 days in the same manner as in Example 1, and the taste was evaluated according to the same evaluation criteria as in Test Example 1 (Examples 6 to 9). The results are shown in Table 3.

[Table 3]

From Test Examples 2 to 4 in Table 3, the potato salad obtained in Examples 3 to 9 has a creamy taste with potatoes and emulsified seasonings integrated when chewing, even after refrigerated storage, It is understood that it is preferable.

[Example 10]
In Example 1, the amount of the seasoning liquid added to the potato crushed material was changed to 3%, and a potato salad was prepared in the same manner except that an oligosaccharide having 3 to 5 sugars as a sugar composition was 40% or more of the sugar composition. Manufactured. Subsequently, it was refrigerated at 10 ° C. for 4 days as in Example 1.

[Example 11]
In Example 1, a potato salad was produced in the same manner except that the amount of the seasoning liquid added to the potato crushed material was changed to 15%. Subsequently, it was refrigerated at 10 ° C. for 4 days as in Example 1.

When the taste of the potato salad obtained in Example 10 and Example 11 was evaluated, even after refrigerated storage, it had a creamy taste in which potatoes and emulsified seasonings were integrated when chewing, which was very preferable. It was.

Claims (1)

1 to 20 parts per 100 parts of steamed and crushed potatoes containing 5-60% of the oligosaccharides in terms of solid content at a temperature of 60 to 95 ° C. Impregnating part ,
Next, the impregnated potato crushed material having a product temperature of 60 to 80 ° C. is adjusted to a moisture content of 65 to 75% by reducing the moisture content by 7% or more by vacuum cooling treatment.
Thereafter, the potato crushed potato crushed material and the emulsified seasoning are mixed together, and the method for producing a potato salad is characterized by the following.