JP6147997B2 - Method for manufacturing containerized salad - Google Patents

Description

The present invention relates to a method for producing a container-filled salad in which a salad prepared by emulsifying the ingredients in an emulsified seasoning liquid is filled and sealed in a container. The present invention relates to a method for producing a container-packed salad whose surface is difficult to dry.

Potatoes, cucumbers, macaroni, etc. are eaten as a salad after being mixed with an emulsified seasoning solution such as mayonnaise. Mayonnaise and the like have edible fats and oils dispersed substantially uniformly as oil droplets and have an appropriate viscosity, and adhere to the surface of these ingredients to form a delicious dish with a good taste as a whole salad. Recently, with the spread of salads, not only the consumption has increased, but also the types of vegetables, fruits, pasta, etc. used have increased, and variations as a salad menu have also increased.

By the way, a container-filled salad filled and sealed in a container such as a pouch is sold as a commercial product for the purpose of selling at a side dish such as a supermarket. These container-packed salads are stored in a refrigerator at a store, opened as needed, and placed on a plate or the like, and displayed at a side dish shop or the like. However, such a container-filled salad has a problem that the surface of the salad is dried over time when the container is opened and placed on a plate or the like.

Conventionally, as a method for improving the state of potato salad, macaroni salad, etc., for example, Japanese Patent Application Laid-Open No. 2004-97101 (Patent Document 1) describes a method for preventing oil leakage due to emulsion breakdown of acidic oil-in-water emulsion foods. Potato salad containing gum arabic and / or arabinogalactan has been proposed. According to this proposal, although the oil separation is suppressed to some extent, the above-described problem that the salad surface is dried cannot be solved.

JP 2004-97101 A

Accordingly, an object of the present invention is to produce a container-filled salad in which a salad prepared by mixing ingredients with an emulsified seasoning liquid is filled and sealed in a container, and after the container-filled salad is opened and placed on a plate or the like, time elapses. However, the present invention provides a method for producing a container-filled salad whose salad surface is difficult to dry.

As a result of diligent research to achieve the above object, the present inventors have found that a salad prepared by mixing ingredients with an emulsified seasoning liquid is filled with a container and sealed in a container-filled salad. In addition to adjusting the outer aqueous phase and the inner aqueous phase of the W / O / W type emulsified seasoning liquid to specific components using an O / W type emulsified seasoning liquid, and further filling and sealing the salad in a container, If the salad packed in the container is subjected to heat treatment, it was found that the resulting salad packed in the container is difficult to dry even if time elapses after it is opened and placed on a plate or the like, and the present invention is finally completed. It came to do.

That is, the present invention
(1) In a method for producing a container-filled salad in which a salad prepared by mixing ingredients with an emulsified seasoning liquid is filled and sealed in a container,
The emulsified seasoning liquid of the part excluding the ingredients of the salad is
Contains edible oils and fats, emulsifiers, thickeners, salt and acetic acid, and is emulsified in W / O / W type,
The water content is 50-98%,
The ratio of the water content contained in the outer water phase to the water content in the emulsified seasoning liquid is 60% or more,
The salt content in the external water phase is 2-8%, the acetic acid content is 0.1-3%,
After filling and sealing the salad in a container, the salad packed in the container is subjected to heat treatment,
(2) The method for producing a container-packed salad according to (1), wherein the container-packed salad is heated so that the core product temperature reaches 60 to 100 ° C.
(3) The method for producing a container-filled salad according to (1) or (2), which contains starch and gum as the thickener,
It is.

According to the production method of the present invention, in a method for producing a container-filled salad in which ingredients are mixed with an emulsified seasoning liquid and sealed in a container, time elapses after the container-filled salad is opened and placed on a dish or the like. Even so, it is possible to provide a method for producing a container-filled salad in which the salad surface is difficult to dry. Therefore, in particular, since it is sold as side dishes etc. in convenience stores and supermarkets, it is expected that demand for commercial products of these salads that are mass-produced in the food industry will increase.

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

<Features of the present invention>
The present invention is an invention relating to a method for producing a container-filled salad in which a salad prepared by emulsifying ingredients with an emulsified seasoning liquid is filled and sealed in a container, and the emulsified seasoning liquid of the portion excluding the salad ingredients includes edible oils and fats, emulsifiers, Contains a thickener, salt and acetic acid and is emulsified in W / O / W type, has a water content of 50-98%, and contains water in the external water phase relative to the water content in the emulsified seasoning liquid The proportion of the amount is 60% or more, the salt content in the outer aqueous phase is 2 to 8%, the acetic acid content is 0.1 to 3%. It is characterized by heat-treating the prepared salad. According to such a method for producing a salad of the present invention, it is possible to obtain a container-filled salad in which the salad surface is difficult to dry even if time elapses after being opened and placed on a plate or the like.

<Salad>
The salad of the present invention in which ingredients are mixed with an emulsified seasoning liquid is not particularly limited, and specifically, for example, potato salad, pumpkin salad, pasta salad, coleslaw salad and the like are obtained.

<Ingredients>
Examples of ingredients used in the present invention include vegetables such as potato, pumpkin, sweet potato, cabbage, onion and carrot, fruits such as apples, pasta such as macaroni, penne and spaghetti, ham, eggs and tuna. Can be mentioned. These ingredients are usually used in salads, boiled, steamed, etc., and cut into a desired size if necessary, and similarly used in the salad manufacturing method of the present invention. That's fine.

<Emulsified seasoning liquid>
The emulsified seasoning liquid used in the present invention is an emulsified seasoning liquid for seasoning the ingredients, and refers to portions other than the ingredients of the whole salad. The emulsified seasoning liquid of the present invention is a W / O / W type (inner water phase / oil phase / outer water phase) emulsified seasoning liquid containing edible fats and oils, emulsifier, thickener and salt. The W / O / W type emulsified seasoning liquid contains an inner aqueous phase, an oil phase enclosing the inner aqueous phase, and an outer aqueous phase enclosing the oil phase, and is prepared by an ordinary method using an emulsifier described later. Any emulsified material may be used.

<Edible oils and fats>
Edible fats and oils mainly constitute the oil phase (O) of the emulsified seasoning liquid. In the emulsified seasoning liquid, the content of edible fats and oils is preferably 3 to 40%, more preferably 3 to 30%, and even more preferably 3 to 25%. It becomes easy to adjust the water content of the emulsified seasoning liquid mentioned later to 70 to 98% because content of edible oil and fat is the said range. Examples of edible oils and fats include edible vegetable oils (eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil), fish oil, liver oil, Furthermore, fats and oils mainly containing transesterified fats and oils and diglycerides can be mentioned, and these can be used alone or in combination of two or more.

<Emulsifier>
Examples of the emulsifier that can be used in the emulsified seasoning liquid include egg yolk. The egg yolk is not particularly limited as long as it is an egg yolk commonly used for food, for example, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, Enzymatic treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolizing treatment such as supercritical carbon dioxide treatment, salt or saccharide And the like subjected to one or more treatments such as a mixing treatment. The content of egg yolk in the emulsified seasoning liquid is preferably 3 to 20%, more preferably 5 to 15%.

Examples of the emulsifier that can be used in the emulsified seasoning liquid include polyglycerin condensed ricinoleic acid ester (hereinafter referred to as “PGPR”). In terms of preventing changes in the state of the salad surface over time, the degree of esterification of PGPR used in the emulsified seasoning liquid is preferably greater than 30% and less than 60%, more preferably 31-50%. . In the emulsified seasoning liquid of the present invention, PGPR can be used in combination with the above-mentioned egg yolk and other emulsifiers described later. PGPR is preferably added to the oil phase.

In the present invention, the “degree of esterification of PGPR” refers to the proportion of condensed ricinoleic acid bound at the polyglycerol site contained in PGPR. More specifically, when the average degree of polymerization of polyglycerin is n, polyglycerin has an average of (n + 2) hydroxyl groups in the molecule, so 1- (n + 2) molecules are condensed per polyglycerin molecule. It is possible to esterify ricinoleic acid. Therefore, when condensed ricinoleic acid is not ester-bonded to the polyglycerin moiety contained in PGPR, the degree of esterification of PGPR is 0%, and all the hydroxyl groups contained in the polyglycerin moiety contained in PGPR are ester-bonded. The degree of esterification of PGPR is 100%. Since PGPR is usually composed of various esterification degrees, the average degree of esterification is defined as the degree of esterification of PGPR.

Furthermore, in the emulsified seasoning liquid of the present invention, other emulsifiers may be used in addition to the above-mentioned egg yolk and PGPR. Examples of other emulsifiers include egg yolk lecithin, milk protein, soy protein, monoglyceride, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and plant lecithin. These can be used alone or in combination of two or more.

<Thickener>
Examples of the thickener usable in the emulsified seasoning liquid of the present invention include starch and gum. In addition, in the emulsified seasoning liquid of the present invention, it is preferable to contain both starch and gum as thickeners in terms of preventing changes in the state of the salad surface over time. In this case, the total amount of starch and gum Is preferably 1 to 15% with respect to the emulsified seasoning liquid, more preferably 3 to 10%, and even more preferably 4 to 10%. The thickener may be added to any of the inner aqueous phase, the oil phase, and the outer aqueous phase, but is preferably added to the outer aqueous phase.

Examples of the starch include potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization and crosslinking, and wet heat-treated starch. The wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat treated starch”. Further, the processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as a content by the Food Sanitation Law and is used for food. For example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like may be used, and one or more of these may be used. Especially, it is preferable to use an acetylated adipic acid crosslinked starch and a hydroxypropylated phosphoric acid crosslinked starch in the point which the water separation inhibitory effect is especially excellent.

Examples of gums include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, silium seed gum, sodium alginate, pectin, konjac mannan and the like.

<Salt content in the external water phase>
The emulsified seasoning liquid of the present invention contains salt, and the salt content in the outer phase is 2 to 8%, preferably 3 to 8%. In the present invention, by using a W / O / W type emulsified seasoning liquid that has been adjusted to a specific composition, a container-packed salad whose salad surface is difficult to dry even after time has elapsed after being opened and placed in a dish or the like Although it can be obtained, it is difficult to obtain a sufficient effect even if the salt content of the outer aqueous phase is too small or too large.

<Acetic acid content in outer water phase>
The emulsified seasoning liquid of the present invention contains acetic acid, and the acetic acid content in the outer phase is 0.1 to 3%, preferably 0.1 to 2%, more preferably 0.1 to 1%, Preferably it can be 0.2 to 1%. In the present invention, by using a W / O / W type emulsified seasoning liquid that has been adjusted to a specific composition, a container-packed salad whose salad surface is difficult to dry even after time has elapsed after being opened and placed in a dish or the like Although it can be obtained, it is difficult to obtain a sufficient effect if the content of acetic acid in the outer aqueous phase is too small or too large. In addition, acetic acid can be mix | blended with the raw material containing acetic acid, such as vinegar.

<Water content of emulsified seasoning liquid>
The water content of the emulsified seasoning liquid of the present invention is 50 to 98%, preferably 55 to 95%, and more preferably 60 to 95%. When the water content of the emulsified seasoning liquid is in the above range, a container-filled salad can be obtained in which the salad surface is difficult to dry even after a lapse of time after opening and placing it in a dish or the like. The water content of the emulsified seasoning liquid can be calculated from the water content of the blended raw material used.

<Ratio of the water content contained in the external water phase to the water content in the emulsified seasoning liquid>
In the present invention, the ratio of the water content contained in the outer aqueous phase to the water content in the emulsified seasoning liquid is 60% or more, preferably 65% or more. The ratio of the water content contained in the outer aqueous phase to the water content in the emulsified seasoning liquid is in the above range, so that the salad surface is difficult to dry even if time elapses after being opened and placed in a dish. A container-packed salad can be obtained.

<Ratio of the outer aqueous phase in the emulsified seasoning liquid>
In the present invention, the proportion of the outer aqueous phase in the emulsified seasoning liquid is 40 to 98%, preferably 50 to 98%, more preferably 55 to 98%. When the ratio of the external water phase in the emulsified seasoning liquid is within the above range, a container-filled salad can be obtained in which the salad surface is difficult to dry even if time elapses after opening and placing in a dish or the like.

<Other ingredients>
The emulsified seasoning liquid of the present invention is not particularly limited as an aqueous phase component, but in addition to water, various water-soluble or oil-soluble seasoning ingredients usually used for salads can be blended. As such raw materials to be blended in the emulsified seasoning liquid, for example, salt, sugar, sodium glutamate, soy sauce, miso, nucleic acid umami seasoning, citrus fruit juice, spices and other various seasonings, xanthan gum, gum arabic, modified starch, Thickeners such as wet heat-treated starch, organic acids such as citric acid, tartaric acid, succinic acid, malic acid or salts thereof, bacteriostatic agents such as glycine, sodium acetate, egg white lysozyme, protamine, polylysine, ascorbic acid or salts thereof, Examples include antioxidants such as vitamin E, pigments, and fragrances.

<Salad mixing process>
In the salad manufacturing method of the present invention, the emulsified seasoning liquid and ingredients are softened, but the mixing method is not particularly limited, and can be performed according to a general salad manufacturing method. For example, if necessary, put ingredients that have been heat-treated or pulverized, the above-described emulsified seasoning liquid and other necessary salad ingredients into a mixer such as a mixer, and stir and mix until the whole becomes substantially uniform. Good. Further, in the present invention, as a method of softening the ingredients with the emulsified seasoning liquid, the emulsified seasoning liquid is first manufactured as described above, and the emulsified seasoning liquid and the ingredients are mixed with a mixer or the like. A method of mixing the ingredients of the seasoning liquid and ingredients at the same time, specifically, for example, powder raw materials such as starch and seasonings, fresh water for adjusting the water content, W / O / W type emulsion and ingredients Or the like may be introduced into a stirring mixer such as a mixer, and these may be stirred and mixed at the same time.

The content ratio of the emulsified seasoning liquid and ingredients in the salad of the present invention is preferably 1: 1 to 20 and more preferably 1: 1.5 to 15 as in the conventional general salad.

<Heat treatment process>
In the salad manufacturing method of the present invention, the above-mentioned salad is filled and sealed in a container, and then the salad packed in the container is subjected to heat treatment. According to such a method for producing a salad of the present invention, a container-filled salad whose salad surface is difficult to dry can be obtained even if time elapses after the container-packed salad is opened and placed on a plate or the like.

Any container can be used as long as it can withstand heat treatment, and examples thereof include a heat-resistant resinous pouch, a molded container, and a can. Among these, when using heat-resistant resin pouches such as four-sided seal type, joint-sealed seal type (pillow seal type), or standing pouches with gussets, the center and periphery of the container The heat treatment can be performed relatively uniformly on the part.

The heat treatment may be performed in a boil tank, a steamer, or the like. Specifically, the center product temperature may be preferably 60 to 100 ° C., more preferably 65 to 95 ° C. The holding time after reaching the temperature is preferably 1 to 90 minutes, more preferably 5 to 60 minutes. When the central product temperature during the heat treatment is lower than the above range, the effect of the present invention for preventing the change in the state of the salad surface over time is hardly obtained, and when the central product temperature is higher than the above range, It is not preferable because the flavor of the preferred salad is easily impaired.

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) Preparation of emulsified seasoning liquid: internal water phase (9 parts vinegar with 4% acetic acid content, 17 parts fresh water, 2 parts salt, 3 parts seasoning) and oil phase (30 parts edible fat and oil, 33% esterification degree) PGPR 1 part) was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., TK Auto Homomixer MA) to prepare a W / O type emulsion. Next, in the W / O type emulsion, an outer aqueous phase (9 parts of vinegar having an acetic acid content of 4%, 5 parts of raw egg yolk, 2 parts of salt, 3 parts of seasoning, 17.8 parts of fresh water, 0.8 part of crosslinked starch) , Xanthan gum 0.4 parts) was added and emulsified with a mixer, followed by emulsification with a colloid mill to prepare a W / O / W type emulsion. Subsequently, 34 parts of the obtained W / O / W emulsion, 0.3 part of sugar, 0.2 part of salt, 0.5 part of sodium glutamate, 2 parts of pregelatinized starch, and 10 parts of fresh water were put into a mixer. The emulsified seasoning liquid of the present invention was prepared by mixing.

(2) Preparation of Potato Salad Using the emulsified seasoning liquid obtained in (1), a potato salad was prepared with the following composition. That is, 47 parts of the emulsified seasoning liquid (1) and 53 parts of potato (steamed and peeled) were put into a mixer and mixed with stirring to produce a potato salad. Subsequently, 500 g of the obtained salad is filled and sealed in a pouch, and heat-treated so that the core product temperature of 70 ° C. or higher is maintained for 20 minutes in a 75 ° C. hot water bath, and then cooled to 10 ° C. or lower. To get a containerized salad.

<Mixed proportion of potato salad>
Emulsified seasoning 47 parts Potato (steamed and peeled) 53 parts ――――――――――――――――――――――――――
(Total) 100 copies

The obtained potato salad was stored at 10 ° C. for 3 days, then opened and placed on a plate, and then stored in a plate at 10 ° C. for 6 hours. Then, the state of the salad was evaluated. The appearance was favorable without drying.

Moreover, in the obtained potato salad, the water content of the emulsified seasoning liquid is 61%, the proportion of the outer water phase in the emulsified seasoning liquid is 55%, and the water content in the emulsified seasoning liquid is the outer water phase. The ratio of the water content contained in the water was 69%, the salt content in the outer aqueous phase was 3%, and the acetic acid content was 0.5%.

[Example 2]
In Example 1, a potato salad was manufactured in the same manner except that the salt concentration of the outer aqueous phase of the emulsified seasoning liquid was 7%.

[Example 3]
In Example 1, a potato salad was produced in the same manner except that the concentration of acetic acid in the outer aqueous phase of the emulsified seasoning liquid was 2%.

[Example 4]
In Example 1, the water content of the emulsified seasoning liquid was 56%, and the ratio of the water content contained in the outer aqueous phase to the water content in the emulsified seasoning liquid was 62%. A potato salad was produced.

[Comparative Example 1]
In Example 1, a potato salad was manufactured in the same manner except that the salt concentration of the outer aqueous phase of the emulsified seasoning liquid was 10%.

[Comparative Example 2]
In Example 1, the water content of the emulsified seasoning liquid is 51%, and the ratio of the water content contained in the outer aqueous phase to the water content in the emulsified seasoning liquid is 53%. A potato salad was produced.

[Comparative Example 3]
In Example 1, a potato salad was produced in the same manner except that the heat treatment after filling the container was not performed.

[Test Example 1]
The potato salads of Examples 1 to 4 and Comparative Examples 1 to 3 were stored at 10 ° C. for 3 days, then the container was opened and placed on a plate, and then stored at 10 ° C. for 6 hours. Subsequently, the difference in the state change due to the surface drying 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: Very little change and very preferable.
B: Little change is preferable.
C: The change is somewhat large and not preferable.
D: The change is large and not preferable.

From Table 1, the water content of the emulsified seasoning liquid of the portion excluding ingredients of the potato salad is 70 to 98%, and the ratio of the water content contained in the external water phase to the water content in the emulsified seasoning liquid is 60% or more, the salt content in the outer aqueous phase is 4-8%, the acetic acid content is 0.5-2%, and the salad is filled and sealed in a container, and then the salad packed in the container The potato salads of Examples 1 to 4 that were subjected to heat treatment were very preferable because there was no change in the state due to drying of the surface before and after storage. On the other hand, the salt content or the acetic acid content in the outer water phase does not satisfy the above range. Comparative Example 1, the ratio of the water content contained in the outer water phase to the water content in the emulsified seasoning liquid is in the above range. The potato salad of Comparative Example 2 that does not satisfy the conditions and Comparative Example 3 that is not subjected to heat treatment was not preferable because the state change due to drying of the surface before and after storage was large.

[Example 5]
(1) Production of emulsified seasoning liquid Internal phase (9 parts of vinegar with 4% acetic acid content, 17 parts of fresh water, 1 part of salt, 3 parts of seasoning) and oil phase (30 parts of edible fat and oil, degree of esterification of 33% PGPR 0.5 part) was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., TK Auto Homomixer MA) to prepare a W / O type emulsion. Next, in the W / O type emulsion, an outer aqueous phase (9 parts of vinegar having an acetic acid content of 4%, 5 parts of raw egg yolk, 3 parts of salt, 3 parts of seasoning, 18.3 parts of fresh water, 0.8 part of crosslinked starch) , Xanthan gum 0.4 parts) was added and emulsified with a mixer, followed by emulsification with a colloid mill to prepare a W / O / W type emulsion. Subsequently, 25 parts of the obtained W / O / W emulsion, 2 parts of wet heat-treated starch, 2 parts of raw rice starch, 0.3 part of sugar, 0.2 part of salt, 0.5 part of sodium glutamate, 20 parts of fresh water The emulsified seasoning liquid of this invention was manufactured by throwing a part into a mixer and mixing.

(2) Production of macaroni salad Using the emulsified seasoning liquid obtained in (1), a macaroni salad was produced with the following composition. That is, 50 parts of the emulsified seasoning liquid (1) and 50 parts of boiled macaroni were put into a mixer and mixed by stirring to produce a macaroni salad. Subsequently, 500 g of the obtained salad is filled and sealed in a pouch, and heat-treated so that the core product temperature of 80 ° C. or higher is maintained for 10 minutes in a 90 ° C. hot water bath, and then cooled to 10 ° C. or lower. To get a containerized salad.

<Mixed ratio of macaroni salad>
Emulsified seasoning liquid 50 parts Macaroni (boiled) 50 parts ―――――――――――――――――――――――――
(Total) 100 copies

The obtained macaroni salad was stored at 10 ° C. for 3 days, then opened and placed on a plate, and then stored in a plate at 10 ° C. for 6 hours. Then, the state of the salad was evaluated. The appearance was favorable without drying.

Moreover, in the obtained macaroni salad, the water content of the emulsified seasoning liquid is 68%, the proportion of the outer water phase in the emulsified seasoning liquid is 79%, and the outer water phase is relative to the water content in the emulsified seasoning liquid. The ratio of the water content contained in the water was 81%, the salt content in the outer water phase was 3%, and the acetic acid content was 0.3%.

[Example 6]
A macaroni salad was produced in the same manner as in Example 5 except that the salt concentration of the outer aqueous phase of the emulsified seasoning liquid was 4%.

[Example 7]
A macaroni salad was produced in the same manner as in Example 5 except that the salt concentration of the outer aqueous phase of the emulsified seasoning liquid was 2%.

[Example 8]
In Example 5, a potato salad was produced in the same manner except that the concentration of acetic acid in the outer aqueous phase of the emulsified seasoning liquid was 1%.

The macaroni salad obtained in Examples 6 to 8 was stored at 10 ° C. for 3 days, then opened and placed on a plate, and then stored on a plate at 10 ° C. for 6 hours, and then the state of the salad was evaluated. As a result, the salad surface did not dry and had a preferable appearance.

Claims (3)

In the method for producing a container-filled salad in which a salad prepared by mixing ingredients with an emulsified seasoning liquid is filled in a container and sealed,
The salad is a potato salad or macaroni salad,
The emulsified seasoning liquid of the part excluding the ingredients of the salad is
Contains edible oils and fats, emulsifiers, thickeners, salt and acetic acid, and is emulsified in W / O / W type,
The water content is 50-98%,
The ratio of the water content contained in the outer water phase to the water content in the emulsified seasoning liquid is 65% or more,
Salt content of the outer aqueous phase is 3-8%, acetic acid content is from 0.1 to 3%
A method for producing a container-filled salad, wherein the salad is filled and sealed in a container, and then the salad packed in the container is subjected to heat treatment. The manufacturing method of the container stuffed salad of Claim 1 which heat-processes so that the center article temperature of the said container stuffed salad reaches 60-100 degreeC. The manufacturing method of the container stuffed salad of Claim 1 or 2 which contains starch and gum | gum as said thickener.