JP7142549B2 - cauliflower salad - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cauliflower salad that retains the whiteness peculiar to cauliflower and retains the original texture of cauliflower.

Cauliflower is low-fat, low-sugar, contains a lot of dietary fiber and vitamins, and has a satisfying texture. be.

On the other hand, cauliflower is not suitable for long-term storage, and especially cut cauliflower is prone to discoloration and the like, and there is a problem that the quality tends to deteriorate.

In relation to the cauliflower problem as described above, there is a vegetable processing method (Patent Document 1) that suppresses quality deterioration by including a step of softening cut vegetables such as cauliflower and a step of contacting them with reactive oxygen species. Proposed.

However, in this method, dedicated manufacturing equipment is required for performing the step of contacting with reactive oxygen species, and when using sodium hypochlorite solution which is commonly used as reactive oxygen species, a washing process is required. Since various complicated measures are additionally required to deal with the necessity and the problem of residual chlorine, there has been a demand for a simpler method for producing cauliflower salad that retains the whiteness and texture typical of cauliflower. .

WO2015/075028

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a cauliflower salad that retains the whiteness peculiar to cauliflower and retains the original texture of cauliflower.

The present inventors have made intensive studies in order to achieve the above object. As a result, by containing 10% by mass or more and 95% by mass or less of cauliflower, 60% or more of the whole cauliflower has an opening size of 9.5 mm pass 1.4 mm on, and starch is contained, unexpectedly The inventors have found that a cauliflower salad can be obtained which retains the whiteness peculiar to cauliflower and retains the original texture of cauliflower, and completed the present invention.

That is, the present invention
(1) Contains 10% by mass or more and 95% by mass or less of cauliflower, and 80% or more of the whole cauliflower has an opening size of 9.5 mm pass 1.4 mm on, and contains starch. cauliflower salad,
(2) The cauliflower salad according to (1), wherein the starch content is 0.001 parts by mass or more and 0.15 parts by mass or less with respect to 1 part by mass of the cauliflower,
(3) A cooked rice processed product using the cauliflower salad according to (1) or (2) as a cooked rice substitute food,
(4) Food for topping using the cauliflower salad according to (1) or (2),
(5) Seasoning using the cauliflower salad according to (1) or (2),
is.

According to the present invention, it is possible to provide a cauliflower salad that retains the whiteness peculiar to cauliflower and retains the original texture of cauliflower.

The present invention will be described in detail below. In the present invention, "%" means "% by mass" and "parts" means "parts by mass" unless otherwise specified.

<Characteristics of the present invention>
The present invention contains 10% or more and 95% or less of cauliflower, 60% or more of the whole cauliflower has an opening size of 9.5 mm pass 1.4 mm on, and by containing starch, the white color peculiar to cauliflower is obtained. It is characterized by providing a cauliflower salad that retains the original texture of cauliflower while retaining its original texture. The cauliflower salad of the present invention has a shape in which 60% or more of the whole cauliflower is cut into a size of 9.5 mm pass 1.4 mm on, which is easy to eat as a salad, easy to mix with other ingredients, and a seasoning ingredient. It is a size that is easy to contain and use as a seasoning. On the other hand, such finely cut cauliflower tends to lose its whiteness and tends to have a problem of maintaining the whiteness peculiar to cauliflower. There is a feature that the effect of the present invention of maintaining the texture is likely to be exhibited. In the context of the present invention, cauliflower refers to both flower buds and stems, and the cauliflower salad of the present invention can contain both flower buds and stems.

<Cauliflower Salad>
The cauliflower salad of the present invention contains 10% or more and 95% or less of cauliflower, and contains a relatively large amount of cauliflower as a raw material. The cauliflower salad of the present invention also refers to those containing white to cream white cauliflower. White cauliflower is easily discolored and easily exhibits the effect of the present invention that it retains the whiteness peculiar to cauliflower.

<Starch>
The cauliflower salad of the present invention contains starch. By containing starch, it is possible to retain the whiteness peculiar to cauliflower and retain the original texture of cauliflower. If it does not contain starch, it will result in a cauliflower salad with many discolorations. Examples of the starch used in the cauliflower salad of the present invention include potato starch, corn starch cornstarch (e.g., sweet corn-derived, dent corn-derived, and waxy corn-derived cornstarch), tapioca starch, sago starch, sweet potato starch, wheat starch, and glutinous rice. Starch etc. are mentioned. Furthermore, the starch used in the cauliflower salad of the present invention is subjected to chemical modification treatments such as cross-linking treatment, acid treatment, alkali treatment, oxidation treatment, esterification treatment and etherification treatment, gelatinization treatment, granulation treatment, wet It is preferably a modified starch that has been subjected to processing such as heat treatment, ball milling, pulverization, heat treatment, hot water treatment, bleaching, sterilization, enzyme treatment, or two or more of these treatments. From the viewpoint of easily retaining the whiteness peculiar to cauliflower, it is preferable to use a crosslinked starch that has been crosslinked or an alkenylsuccinic acid-treated starch such as starch sodium octenylsuccinate. In addition, the lower limit of the starch content is preferably 0.001% or more, 0.003% or more, and the upper limit is preferably 20% or less, 15% or less, 12% or less, 10% or less, 1% or less, 0 .8% or less.

<Content ratio of starch to cauliflower>
The content of the starch relative to 1 part of cauliflower in the cauliflower salad of the present invention is preferably 0.001 part or more and 0.15 part or less. When the content ratio of starch to cauliflower is within the above range, it is possible to provide a cauliflower salad that retains the whiteness peculiar to cauliflower and retains the original texture of cauliflower without changing it. The lower limit of the content ratio of starch to cauliflower is preferably 0.002 parts or more and 0.004 parts or more, and the upper limit is preferably 0.14 parts or less, 0.13 parts or less, and 0.9 parts or less. be able to.

<Gums>
The cauliflower salad of the present invention may contain gums. Examples include xanthan gum, guar gum, locust bean gum, tamarind seed gum, tara gum, carrageenan and the like. By containing gums, it becomes easier to adjust the physical properties to a texture close to that of cauliflower while retaining the whiteness peculiar to cauliflower. Among gums, it is particularly preferable to use xanthan gum. The lower limit of the content of gums in the cauliflower salad of the present invention is preferably 0.01% or more and 0.05% or more, and the upper limit is preferably 1% or less, 0.8% or less, and 0.5% or less. It can be 0.4% or less.

<Seasoning liquid>
The cauliflower salad of the present invention can contain a seasoning liquid in addition to containing 10% or more and 95% or less of cauliflower. By containing the seasoning liquid, cauliflower and starch are easily entangled, and the effect of the present invention that retains the whiteness peculiar to cauliflower is easily exhibited, and when cauliflower salad is mixed with other ingredients to make a seasoning, it is easy to mix. . As the seasoning liquid for the cauliflower salad of the present invention, a mixture of salt, sugars, amino acids, spices and the like with water or vinegar can be used. In particular, vinegar is preferably contained in the seasoning liquid from the viewpoint of easily maintaining the whiteness peculiar to cauliflower. Moreover, edible oil can be contained in the seasoning liquid.

From the viewpoint of easily retaining the original texture of cauliflower, the viscosity of the seasoning liquid for cauliflower salad of the present invention at 25 ° C. has a lower limit of preferably 50 mPa s or more, 100 mPa s or more, or 500 mPa s or more, and an upper limit of It is preferably 20000 mPa·s or less, 10000 mPa·s or less, 5000 mPa·s or less, 2000 mPa·s or less, or 1500 mPa·s or less. In addition, the method for measuring the viscosity of the seasoning liquid for cauliflower salad of the present invention uses a BH viscometer under the conditions of a product temperature of 25 ° C. and a rotation speed of 4 rpm. Rotor No. 2 is used for No. 1, 1875 mPa s or more and less than 7000 mPa s, and rotor No. 3 is used for 7000 mPa s or more and 20000 mPa s or less, and the rotor rotates twice after the start of measurement. It is a value calculated from the reading of the hour.

From the viewpoint of easily retaining the original texture of cauliflower, the pH of the seasoning liquid for the cauliflower salad of the present invention is preferably 3 or more, 3.5 or more, 4 or more, 4.5 or more, and the upper limit is preferably 6.5 or less, 6 or less.

<Other raw materials>
Various raw materials can be appropriately selected and added to the cauliflower salad of the present invention within a range that does not impair the effects of the present invention. Specifically, for example, vegetables such as onions, carrots, radishes, and cabbages, beans, nucleic acid-based umami seasonings, citrus juice, organic acids such as citric acid, tartaric acid, and malic acid, or salts thereof, ascorbic acid, vitamin E, and the like. antioxidants, various peptides, fragrances, and the like.

<Processed rice products using cauliflower salad, topping foods, seasonings>
The cauliflower salad of the present invention can be eaten not only as it is, but also after cooking such as frying, steaming or boiling. In addition, it can be used as a cooked rice substitute food for preparing cooked rice processed products such as fried rice and risotto. It can also be used as a seasoning by mixing with vegetables, meat dishes, fish dishes, bread, pizza, topping foods such as rice and noodles, and seasoning raw materials.

<Method for producing cauliflower salad>
Next, representative methods for producing the cauliflower salad of the present invention are described below, but these are not intended to limit the present invention.
First, cut the boiled cauliflower into 5 mm dice. Water, starch, seasoning liquid, etc. are mixed and dissolved in a mixer, and cut cauliflower is added and mixed uniformly. Then, after filling and sealing in a heat-resistant pouch, heat treatment can be performed to obtain the container-packed cauliflower salad of the present invention.

<Method for measuring the ratio of cauliflower with an eye opening of 9.5 mm pass and 1.4 mm on>
In the cauliflower contained in the cauliflower salad of the present invention, 60% or more of the whole cauliflower has an opening size of 9.5 mm pass and 1.4 mm on. Such cauliflower can be obtained by preparing cauliflower cut into cubes with a side of 1.4 to 9.5 mm in advance when cutting cauliflower, but if the size is unknown, cauliflower salad The ratio can be determined by sieving the cauliflower in the middle using a metal mesh sieve with an opening of 9.5 mm and an opening of 1.4 mm. In the case of sieving, the cauliflowers are loosened to such an extent that they do not adhere to each other, put into a sieve, spread evenly on the sieve, and sieved.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. In addition, this invention is not limited to these.

[Examples 1 to 5, Comparative Example 1]
Based on the formulations shown in Table 1, cauliflower salads of Examples 1 to 5 and Comparative Example 1 were prepared.
For the concrete, first, boiled cauliflower (including both florets and stems) was cut. Water, vinegar (acidity 4%), starch (phosphoric acid cross-linked starch), salt, edible oil and xanthan gum were mixed in a mixer, and then cut cauliflower was added and mixed uniformly. Then, 200 g each was filled and sealed in heat-resistant pouches, and then heat-treated so as to ensure a central product temperature of 80° C. or higher for 20 minutes to prepare the container-packed cauliflower salad of the present invention.
Table 1 also shows the proportion of cauliflower with a mesh size of 9.5 mm pass and 1.4 mm thickness in each cauliflower salad, the content of the above starch relative to 1 part of cauliflower, and the pH of the seasoning liquid. The viscosity (25° C.) of the seasoning liquids of Examples 1 to 5 is 50 mPa s or more and 20000 mPa s or less. was found to be 75 mPa·s. The percentage of cauliflower with an opening of 9.5 mm pass and 1.4 mm on was measured using a metal net sieve with an opening of 9.5 mm and an opening of 1.4 mm.

[Example 6]
A cauliflower salad of Example 6 was prepared in the same manner as in Example 1 except that the starch was changed to sodium starch octenylsuccinate and the heat treatment was not performed. The proportion of cauliflower with an opening of 9.5 mm pass and 1.4 mm on in Example 6 was 86%, the pH of the seasoning liquid was 5.5, and the viscosity (25° C.) was 250 mPa·s.

[Test Example 1]
The appearance of the cauliflower salads of Examples 1 to 6 and Comparative Example 1 was evaluated. Evaluation was carried out according to the following evaluation methods. Table 2 shows the results.

<Evaluation method>
◎: The whiteness peculiar to cauliflower is sufficiently maintained, 〇: The whiteness peculiar to cauliflower is maintained, ●: The whiteness peculiar to cauliflower is maintained to the extent that discoloration is not noticeable, ×: Comparative evaluation was performed based on the criteria that the cauliflower was tinged with yellow and the whiteness peculiar to cauliflower was impaired.

From the results in Table 2, Examples 1 to 6 containing 10% or more and 95% or less of cauliflower, 60% or more of the whole cauliflower having an opening size of 9.5 mm pass 1.4 mm on, and starch. The cauliflower salad of 1 was preferable because it retained the whiteness peculiar to cauliflower. On the other hand, the cauliflower salad of Comparative Example 1, which does not contain starch, was yellowish and lacked the whiteness peculiar to cauliflower, which was not preferable.

[Test Example 2]
All of the cauliflower salads of Examples 1 to 6 retained a preferable texture as cauliflower, but the texture of cauliflower was evaluated for more preferable texture among Examples 1 to 6. Evaluation was carried out according to the following evaluation methods. Table 3 shows the results.

<Evaluation method>
A: Maintains the original texture of cauliflower and has a sufficient filling, B: Maintains the original texture of cauliflower, C: Maintains the original texture of cauliflower, but is slightly soft It was compared and evaluated on the basis of

From the results in Table 3, Examples 1, 5, and 6, in which the starch content per 1 part of cauliflower was 0.004 parts or more and 0.9 parts or less, were particularly preferable in texture.

[Example 7]
A cauliflower salad of Example 7 was prepared in the same manner as in Example 1, except that onions cut into 5 mm squares were added to 10% of the entire cauliflower salad, and the cauliflower content was reduced from 65% to 55%. . The ratio of cauliflower with an opening of 9.5 mm pass and 1.4 mm on is 79%, the pH of the seasoning liquid is 5.4, the viscosity (25 ° C.) is 700 mPa s, and the content of the starch per part of cauliflower in Example 7. was 0.009.
As in Example 1, the cauliflower salad of Example 7 retained the whiteness peculiar to cauliflower and retained the original texture of cauliflower.

[Example 8] (Risotto using rice substitutes using cauliflower salad)
30 g of bacon and 50 g of onion (chopped) were fried in a frying pan, to which 300 g of cauliflower salad of Example 1 was added and further fried. Salt, pepper, 100g of water and 30g of milk were added and lightly boiled. The risotto of Example 8 was prepared by putting it in a container and adding grated cheese and chopped parsley.
The boiled rice substitute using cauliflower salad in the risotto of Example 8 retained the whiteness peculiar to cauliflower and retained the original texture of cauliflower.

[Example 9] (Pizza bread using topping food using cauliflower salad)
The pizza dough was rolled out with a rolling pin and placed on a top plate and fermented at 30° C. for about 50 minutes. The surface was coated with mayonnaise, and topped with the cauliflower salad of Example 6, steamed chicken cut into 5 mm squares, and shredded cheese. It was baked in an oven at 200° C. for 15 minutes to produce a pizza bread of Example 9.
The food for topping the pizza bread of Example 9 using cauliflower salad retained the whiteness peculiar to cauliflower and retained the original texture of cauliflower.

[Example 10] (Aqua pazza using seasoning using cauliflower salad)
A seasoning was prepared by mixing 20 g of the cauliflower salad of Example 1, 10 g of paprika cut into 5 mm squares, 10 g of olives, 3 g of minced roasted garlic, 5 g of lemon juice, and 2 g of olive oil.
200 g of white fish baked with olive oil was stewed with 20 g of white wine and 5 cherry tomatoes, and mixed with 50 g of the seasoning prepared above to prepare acqua pazza of Example 10.
The seasoning using cauliflower salad in the aqua pazza of Example 10 retained the whiteness peculiar to cauliflower and retained the original texture of cauliflower.

Claims (5)

Containing 10% by mass or more and 95% by mass or less of cauliflower,
60% or more of the whole cauliflower has an opening size of 9.5 mm pass 1.4 mm on,
characterized by containing modified starch,
cauliflower salad. The content of the processed starch is 0.001 parts by mass or more and 0.15 parts by mass or less with respect to 1 part by mass of the cauliflower,
Cauliflower salad according to claim 1. A cooked rice processed product using the cauliflower salad according to claim 1 or 2 as a cooked rice substitute food. A topping food using the cauliflower salad according to claim 1 or 2. A seasoning using the cauliflower salad according to claim 1 or 2.