JP6963478B2 - How to make a salad - Google Patents

Description

The present invention relates to a method for producing a salad utilizing the flavor of the material.

In recent years, the demand for prepared meals such as prepared foods in supermarkets and convenience stores has been increasing.
Among the side dishes, salads such as egg salad and potato salad are popular products. Therefore, various studies have been conducted so far in order to provide a taste close to that of home.

For example, there is described an egg salad containing egg yolk oil and having a pH in the range of 6.3 to 7.0, which is excellent in egg flavor even after storage (Patent Document 1). In addition, steamed potatoes are impregnated with a seasoning solution containing oligosaccharides, and then the impregnated potato crushed product in a hot state is moisture-adjusted by vacuum cooling treatment, and the vacuum-cooled crushed potatoes and emulsified seasoning are combined. A method for producing a potato salad having a creamy taste even after refrigerated storage is described (Patent Document 2).

However, even with the above techniques, the flavor of the ingredients was still weak and it was not possible to make a salad of satisfactory quality. Therefore, there is a demand for salads that make the best use of the flavor of the ingredients, as if they were handmade at home even with commercially available salads.

Japanese Unexamined Patent Publication No. 2001-333742 Japanese Unexamined Patent Publication No. 2014-103871

<Issues of background technology>
Therefore, the present invention has been made in view of such circumstances, and an object of the present invention is to provide a method for producing a salad utilizing the flavor of the material.

The present inventors have conducted extensive research to achieve the above object. As a result, it was surprisingly found that by heating the oil-in-water emulsified seasoning portion containing vinegar to 35 ° C. or higher, a salad utilizing the flavor of the material could be obtained, and finally the present invention was completed.

<Contents of claims>
That is, the present invention
(1) A first heating step of heating an oil-in-water emulsified seasoning containing vinegar other than ingredients to 35 ° C. or higher, a mixing step of mixing the heated seasoning and ingredients, and a mixture of 60 ° C. or higher. Including a second heating step to heat the vinegar,
How to make salad,
(2) The production method according to (1), wherein the ingredient is a heat-coagulated egg.
How to make salad,
(3) The production method according to (1) or (2), wherein the temperature of the salad at the end of the mixing step is 55 ° C. or higher.
How to make a salad.
Is.

According to the present invention, it is possible to provide a method for producing a salad that makes the best use of the flavor of the material. Therefore, further development of the ready-to-eat food market can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, "%" means "% by mass" and "parts" means "parts by mass".

<Features of the present invention>
In the method for producing a salad of the present invention, a salad utilizing the flavor of the material can be produced by heating the oil-in-water emulsified seasoning portion containing vinegar to 35 ° C. or higher.

<Salad>
The salad of the present invention is a food in which a cut piece of ingredients and an oil-in-water seasoning containing vinegar are mixed. The salad of the present invention is not particularly limited in its intended use other than being eaten as a side dish as it is, and is used for spreading spreads on bread, fillings such as sandwiches, ingredients such as croquettes, and various dishes. Includes those used for various purposes such as toppings.

<Ingredients>
The ingredients used for the salad of the present invention are not particularly limited. Examples thereof include heat-coagulated egg cuts such as plate-shaped heat-coagulated eggs, heated potatoes, sweet potatoes, vegetable cuts such as pumpkin, macaroni and pasta. In particular, when a cut product of a heat-coagulated egg is used as an ingredient, the effect of the present invention can be easily obtained.

The content of the ingredients used in the salad of the present invention is not particularly limited, and is, for example, 50 to 90%, more preferably 60 to 80%. Within the above range, a salad with a better flavor can be made.

<Heat coagulated egg>
The method for producing a salad of the present invention can produce a salad in which the flavor of the material is more pronounced when the ingredient is a heat-coagulated egg. Examples of the type of egg used for the heat-coagulated egg of the present invention include chicken egg, quail egg, duck egg and the like. As the heat-coagulated eggs, those boiled with grains and peeled, those obtained by heating and coagulating cracked liquid eggs, or those baked such as scrambled eggs and fried eggs can be used. .. Further, one in which egg yolk and egg white are separately heat-coagulated, or one in which a thickener, a polysaccharide or the like is added to egg yolk or egg white and heat-coagulated, or the like can also be used. The heating method may be any method as long as the egg coagulates, such as boiling, steaming, energizing heating, baking, and microwave heating.

<Vinegar-containing underwater oil-type seasoning>
The vinegar-containing oil-in-water seasoning used in the salad of the present invention is not particularly limited, and examples thereof include semi-solid dressings such as mayonnaise and salad cream, and emulsified liquid dressings such as Southern dressing and French dressing.

The content of the vinegar-containing oil-in-water seasoning used in the salad of the present invention is not particularly limited, and is, for example, 10 to 70%, more preferably 10 to 50%, still more preferably 10 to 40%. Within the above range, a salad with a better flavor can be made.

<Heating process of oil-based seasoning containing vinegar: first heating process>
The first heating step of the vinegar-containing oil-in-water seasoning is a step of heating the vinegar-containing oil-in-water seasoning used in the salad of the present invention until the core product temperature reaches 35 ° C. or higher. The flavor of the oil-based seasoning contained in the water is unified as a whole, and when it is made into a salad, the flavor of the ingredients can be enhanced. More preferably, the core product temperature is 38 to 85 ° C.

The method for heating the vinegar-containing oil-in-water seasoning is not particularly limited, and examples thereof include a method in which the vinegar-containing oil-in-water seasoning is placed in a sealed container and steamed together with the sealed container in a warm storage, and a method by energization heating. Be done.

The heated oil-in-water seasoning containing vinegar may be kept warm until the next mixing step. The heat insulating method is not particularly limited as long as the temperature can be maintained at 35 ° C. or higher, and examples thereof include a method of attaching a heat insulating heater to a hopper connected to a filling facility.

<Mixing process>
The mixing step is a step of mixing the ingredients of the salad of the present invention, the oil-in-water seasoning containing vinegar, and other raw materials as needed. The method of mixing is not particularly limited, but for example, it may be mixed with a mixer or the like. When the mixing step is in an unsealed state, the effects of the present invention can be easily obtained. Furthermore, the product temperature of the salad at the end of the mixing step is preferably 25 ° C. or higher, and more preferably 55 ° C. or higher. Therefore, the ingredients used in the mixing step are preferably 50 ° C. or higher, better at 80 ° C. or higher, and the temperature of the oil-in-water seasoning containing vinegar is 35 ° C. or higher, at 38 ° C. or higher. Better to have. The unsealed state in the present invention means a state in which there is a gap beyond the passage of a gas. Therefore, the state of closing the lid to prevent foreign matter and the like from entering is included in the unsealed state.
The mixing time may be as long as the whole is uniformly mixed, and may be, for example, about 1 to 10 seconds. Also, depending on the equipment, it is better to leave the ingredients as a salad within 5 minutes.

<Others>
If necessary, the salad of the present invention may contain other ingredients. Other raw materials include, for example, salt, sugar, soy sauce, sodium glutamate, extracts of animals and plants, seasonings such as amino acids, egg yolk oil, rapeseed oil, corn oil, cottonseed oil, soybean oil, palm oil, fish oil and other animal and vegetable oils. Or fats and oils obtained by chemical or enzymatic treatment such as these refined oils, MCT (medium chain fatty acid triglyceride), diglycerides, hardened oils, fats and oils such as cholesterol, phytosterol, various fatty acids, monoglycerin fatty acids. Emulsifying materials such as esters, polyglycerin fatty acid esters, sucrose fatty acid esters, phospholipids, lysophospholipids, milk proteins such as whey, casein sodium, lactoalbumin, fish meat proteins, livestock meat proteins, serum proteins, wheat proteins, gelatins and other proteins. Minerals such as iron, calcium, potassium, magnesium, zinc, copper, selenium, manganese, cobalt, and iodine, or sweeteners such as yeast, sucralose, stevia, martitol, and acesulfam potassium containing a high amount of these minerals. , Spices such as mustard powder, pepper, bacteriostatic agents such as sodium acetate, glycerin, polylysine, egg white lysozyme, protamine, coloring components such as β-carotene, cutinashi, anato pigment, dextrin, oligosaccharide, sugar alcohol, water candy, etc. Sugars, dietary fibers, vitamins, chelating agents, cut vegetables, etc. Apart from the second layer, egg yolk components such as egg yolk and egg yolk lecithin may be added as appropriate.

<Second heating process>
The second heating step of the salad of the present invention is a step of heating the salad obtained by the mixing step at 60 ° C. or higher. The upper limit temperature is not particularly limited, but 90 ° C. or lower is preferable in consideration of productivity.
The heating method is not particularly limited as long as it can be heated to 60 ° C. or higher, and examples thereof include a method in which a salad is placed in a sealed container and the whole sealed container is steamed. Further, by raising the temperature of the mixed salad to 60 ° C. or higher, not only can a salad utilizing the flavor of the material be obtained, but also the mixing step and the second heating step can be performed at the same time. There is no need to separately perform heat treatment.

<Example of salad manufacturing process>
A typical method for producing the salad of the present invention is shown below.
In the case of egg salad, first, heat-coagulated eggs, vinegar-containing oil-in-water emulsified seasonings, and if necessary, fresh water, seasonings, spices, preservatives, and other food ingredients and ingredients are prepared. When a boiled egg is used as a heat-coagulated egg, the raw egg with a shell is heated by a known method, cooled, and then the shell is peeled to obtain a boiled egg. Next, the boiled egg is cut into 5 mm squares with a cutter to make a boiled egg for salad. Simultaneously with the manufacturing process of boiled eggs, the prepared vinegar-containing oil-in-water emulsified seasoning is filled in a plastic bag or the like, packaged, and then heated to 40 ° C. in a heat-retaining chamber to obtain a heated vinegar-containing oil-in-water emulsified seasoning. The heated oil-in-water emulsified seasoning containing vinegar is transferred from the plastic bag to a hopper equipped with a heat insulating heater. Next, the cut boiled egg for salad is placed in a plastic bag and heated by a known method until the product temperature reaches 80 ° C. Finally, add the heated oil-in-water emulsified seasoning containing vinegar (40 ° C), the heated salad boiled egg (80 ° C), and other necessary ingredients to the mixing pot, and mix them with a mixer until they are uniform for about 30 seconds. Then, the mixture is immediately filled in a plastic bag or the like to obtain the egg salad of the present invention.

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

<Example 1 Egg salad>
Based on Formulation Table 1, the egg spreads of Example 1 were prepared as described below.

1. 1. Preparation of vinegar-containing oil-in-water emulsified seasoning According to the following formulation table 1, a vinegar-containing oil-in-water emulsified seasoning was prepared.
First, whole eggs, vinegar, salt, amino acids, and fresh water are uniformly mixed with a mixer to prepare an aqueous phase raw material solution, and then edible oil is gradually added while stirring the aqueous phase raw material solution to form a crude emulsion. Made. Next, the obtained crude emulsion was finished and emulsified with a colloidal mill to produce a vinegar-containing oil-in-water emulsified seasoning. The completed oil-in-water emulsified seasoning containing vinegar was filled in a plastic bag and heated in a heat insulating chamber until the temperature reached 40 ° C.

2. Production of heat-coagulated egg The heat-coagulated egg white part and the heat-coagulated egg yolk part were prepared according to the following formulation tables 2 and 3.
First, the heat-coagulated egg white portion was coagulated by melting the egg white into a liquid state and heating the liquid egg white in a frying pan heated to 120 ° C. For the heat-coagulated egg yolk portion, the raw materials listed in Formulation Table 3 were mixed with a mixer, an egg yolk portion slurry was prepared, and the egg yolk portion was coagulated by heating in a frying pan heated to 120 ° C. in the same manner as the egg white portion. Then, the heat-coagulated egg white portion and the heat-coagulated egg yolk portion were cut into a die shape of 5 mm × 5 mm × 5 mm immediately after completion. The temperature of the heat-coagulated egg at this time was 90 ° C.

3. 3. Production of Egg Salad 300 g (40 ° C.) of the above-mentioned oil-in-water emulsified seasoning containing cooked vinegar and 700 g (80 ° C.) of heat-coagulated eggs (heat-coagulated egg white portion 450 g and heat-coagulated egg yolk 250 g) were mixed for about 10 seconds. The product temperature of the egg salad at the end of mixing was 62 ° C. Further, since the temperature of the egg salad at the end of mixing was 60 ° C. or higher, it was omitted to separately carry out the second heating step.

<Formulation table 1 Vinegar-containing oil-in-water seasoning>
Whole egg 10%
Vinegar 10%
Cooking oil 73%
Salt 1%
Gelatin 2%
Shimizu Residual ――――――――――――――
100% in total

<Compounding table 2 Heat-coagulated egg white part>
100% egg white

<Compounding table 3 Heat-coagulated egg yolk part>
40% egg yolk
Cooking oil 10%
Starch 15%
Salt 1%
Shimizu Residual ――――――――――――――
100% in total

<Test Example 1 Effect of heating temperature of oil-in-water emulsified seasoning containing vinegar>
Examples 2 to 5 and Comparative Example 1 were prepared in order to confirm the influence of the difference in heating temperature of the oil-in-water emulsified seasoning containing vinegar on the flavor. In Examples 2 to 5 and Comparative Example 1, the heating temperature of the oil-in-water emulsified seasoning containing vinegar was changed from Example 1 to the temperature shown in Table 1 below, and the heated coagulated egg was kept cold (15 ° C.). Using. Then, Examples 2 to 5 were mixed and then filled in a plastic bag and subjected to the second heat treatment at 70 ° C., and Comparative Example 1 was not subjected to the second heat treatment. An egg salad was prepared in the same manner as in Example 1 except for the above-mentioned changes.

<Table 1>

<Evaluation criteria for Test Example 1>
◎: The flavor of the material is very strong.
◯: The flavor of the material is strong.
Δ: The flavor of the material is slightly strong.
×: The flavor of the material is weak.

As shown in Table 1, it can be seen that by heating the vinegar-containing oil-in-water emulsified seasoning to 35 ° C or higher and the mixture to 60 ° C or higher, it is possible to make an egg salad that makes the best use of the flavor of the ingredients (implementation). Examples 1-5). Further, it can be seen that when the temperature at the end of the mixing step is 55 ° C. or higher, an egg salad with a very strong flavor of the ingredients can be produced (Example 1).

<Example 2 Potato salad>
1.2 kg of peeled and sprouted potatoes were steamed at 100 ° C. for 60 minutes and crushed by pressing against a mesh having a mesh size of 30 mm to obtain a crushed product of 1 to 4 cm. Then, the crushed potato was immediately vacuum cooled to 20 ° C. In addition, 1 cm-sized sliced carrots and sliced onions were boiled at 80 ° C. for 20 minutes and then cooled (20 ° C.).
Next, 700 g of crushed potatoes, 60 g of boiled carrots, 30 g of sliced onions, and 150 g of an oil-in-water emulsion containing heated vinegar (product temperature 40 ° C.) similar to that of Example 1 were added to a mixer. The mixture was mixed so that the lumps would not break. The product temperature at the time of mixing was 29 ° C. Finally, the mixture was filled in a nylon plastic bag and subjected to a second heat treatment at 65 ° C. to obtain the potato salad of the present invention.
When I tasted the finished potato salad, I could feel the flavor of the ingredients and made a delicious potato salad.

Claims (3)

The first heating step of heating the oil-in-water emulsified seasoning containing vinegar other than the ingredients to 35 ° C or higher and 60 ° C or lower,
The mixing step of mixing the heated seasoning and the ingredients, and
A second heating step of heating the mixture to 60 ° C. or higher is included.
How to make egg salad or potato salad. The manufacturing method according to claim 1.
The ingredients are heat-coagulated eggs,
How to make egg salad or potato salad. The manufacturing method according to claim 1 or 2.
The temperature of the salad at the end of the mixing process is 55 ° C or higher,
How to make egg salad or potato salad.