JP7238388B2 - How to make a salad - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a salad that improves the flavor and texture of salads such as potato salad, pumpkin salad, and sweet potato salad, and particularly to a method for producing a long-life salad that improves the flavor and texture of the long-life salad. It is.

So-called long-life salads such as potato salad, pumpkin salad, and sweet potato salad are sold at convenience stores, supermarkets, family restaurants, etc., and have a long shelf life of about 7 to 60 days when refrigerated. . Regarding the quality improvement of this long-life salad, two points are important: initial quality improvement and quality deterioration suppression. As for the initial quality, the ingredients and the ingredients used are important, but there is an aspect that is easily influenced by palatability. On the other hand, quality deterioration is caused by the texture of the potato becoming crumbly and the flavor being deteriorated during storage, both of which are changes that can be commonly recognized. Therefore, regarding long-life salads, suppression of quality deterioration has become a major research issue.

Now, with regard to long-life salads, a combination of sealed packaging, heat sterilization and cold storage is currently used as a means of obtaining a long shelf life. However, this method has the problem that the flavor and texture deteriorate with the lapse of storage time. As a method for solving this problem, a method has been developed in which potatoes sprayed with a seasoning solution such as salt water after steaming are mixed at a constant ratio with mayonnaise, and heat sterilized (Patent Document 1).

Also known is a method of adding 0.001 to 5% by weight of maltose and/or maltotriose to heat-treated potatoes (Patent Document 2).

JP-A-2000-60420 Japanese Patent Application Laid-Open No. 2002-101840

Salad deteriorates in flavor and texture with the lapse of time after production. In particular, long-life salads have a major problem of deterioration in flavor and the like with the lapse of storage time, basically only by sealed packaging, heat sterilization, and low-temperature storage. The methods of Patent Documents 1 and 2 are intended to improve the flavor and the like of long-life salads, but they are still not sufficient, and development of a method for producing long-life salads with even better flavor and the like is desired. there is

As a result of intensive studies aimed at solving the above problems, the present inventors have found that glucose oxidase is highly effective in improving the deterioration of the flavor and texture of salads, particularly long-life salads. Glucose oxidase is known to be effective in improving the flavor of soymilk (Patent No. 2653150) and retort rice (Patent No. 2808060), but there is no example of its application to salads such as long-life salads.

That is, the present invention provides a method for producing a salad such as a long-life salad, which comprises adding glucose oxidase to a salad containing heat-treated potatoes, pumpkins, or sweet potatoes as a main ingredient, and a method for producing a salad such as a long-life salad, which uses glucose oxidase as an active ingredient. To provide an agent for improving the flavor and/or texture of salads such as long-life salads.

In more detail, the present invention consists of the following technical matters.
(1) A method for producing a salad, which comprises blending glucose oxidase with a heat-treated potato, pumpkin or sweet potato salad as a main component. (2) A method for producing a long-life salad, which comprises placing a heat-treated potato, pumpkin or sweet potato salad as a main component in a container, adding glucose oxidase, sealing the container, and then heat-sterilizing the container.
(3) The production method according to (1) or (2), wherein 10 U to 1000 U of glucose oxidase are blended per 100 g of the main component.
(4) The production method according to any one of (1) to (3), wherein the salad is potato salad.
(5) An agent for improving the flavor and/or texture of salad containing glucose oxidase as an active ingredient.
(6) The improver according to (5), wherein the salad is a long-life salad.

The present invention can improve the flavor and texture of salads such as long-life salads.

Although the present invention can be widely used for salads in general, first, a long-life salad exhibiting excellent effects will be described.

A long-life salad is one that has a shelf life of about 7 to 60 days when stored in a sealed state at a low temperature of 1 to 10°C. Specifically, potato salad (sometimes referred to as potato salad in the present invention), pumpkin salad, sweet potato salad, etc., which are heat-treated such as steamed potatoes, pumpkins, sweet potatoes, etc., are the main ingredients. It is. In the present invention, root vegetables and fruit vegetables other than potatoes, pumpkins and sweet potatoes can be used as main ingredients, but it is preferable to use potatoes, pumpkins or sweet potatoes as main ingredients.

If necessary, you can also use potatoes cut into cubes of appropriate size.

As secondary ingredients, carrots, cucumbers, onions, corn, etc. are added as desired, and dressings and seasonings are added as necessary. Examples of seasonings that can be used include salt, vinegar, bouillon, chicken extract, beef extract, yeast extract, spices, sugars, amino acids, nucleic acids, and alcohol. In addition, dressing is a concept including mayonnaise in the present invention.

The blending ratio of these raw materials may be the same as that of known potato salad, pumpkin salad, and sweet potato salad, and is not particularly limited. About 30 to 90% by weight, about 0 to 30% by weight of secondary ingredients, about 0 to 30% by weight of dressing, and about 0 to 10% by weight of seasoning are added.

The production of the long-life salad of the present invention is characterized by adding glucose oxidase to the above raw materials.

The inventors of the present invention have confirmed that glucose oxidase has an effect of improving the flavor and texture of long-life salads in the process of studying the modification of flavor and the like by various enzymes.

Glucose oxidase uses β-D-glucose, oxygen and water as substrates to produce D-glucono-1.5-lactone (D-glucono-1.5-lactone is non-enzymatically hydrolyzed to gluconic acid). An enzyme that catalyzes the reaction that produces hydrogen peroxide. Glucose oxidases derived from microorganisms such as Aspergillus oryzae and those derived from plants are known, but any glucose oxidase may be used. In addition, one obtained by oneself from a microorganism or the like may be used, or a commercially available one may be used. Glucose oxidase derived from microorganisms is commercially available from Shin Nihon Kagaku Kogyo Co., Ltd. under the trade name of "Sumizyme PGO". Glucose oxidase activity can be measured according to a conventional method. For example, the following methods can be exemplified.

A method for measuring the activity of glucose oxidase is to generate hydrogen peroxide water by reacting glucose oxidase with glucose as a substrate in the presence of oxygen. A quinoneimine dye is produced by allowing peroxidase to act on the produced hydrogen peroxide in the presence of aminoantipyrine and phenol. The quinoneimine dye produced is measured at a wavelength of 500 nm, and the amount of enzyme required to oxidize 1 μmol of glucose per minute is defined as 1 unit (U). WO2016/136904 etc. can be referred for the details of the activity measurement method.

The amount of glucose oxidase to be added is 10 units to 1000 units, preferably 50 units to 300 units, per 100 g of potatoes, pumpkins, or sweet potatoes, which are the main ingredients (in the present invention, units are abbreviated as U). may be described as The method of blending is not particularly limited, but for example, a method such as adding glucose oxidase powder to the main ingredient such as potato may be used. Alternatively, a method of dissolving glucose oxidase in a small amount of water and then blending it may also be used.

For the production of the long-life salad of the present invention, first, 0 to 30 parts by weight of water is added to 100 parts by weight of the raw material ingredients and mixed. Mixing may be performed manually using a spoon, a rubber spatula, or the like, or may be performed using a stirrer such as a chi-type stirrer. There are no particular restrictions on the temperature conditions during mixing, but for example, mixing at 5 to 30° C. for 1 to 10 minutes is sufficient.

Moreover, after mixing, if necessary, the mixture may be left for a while. There are no particular restrictions on the conditions for leaving, but for example, it may be left at 1 to 95°C, preferably 5 to 30°C for 1 to 60 minutes. Glucose oxidase acts on the main ingredients such as potatoes during the sterilization process after blending.

The mixed long-life salad is then sealed in a bag or container. The bag may be made of ordinary materials such as polyethylene, polypropylene, vinyl chloride resin, polyethylene terephthalate, etc., and preferably has a high gas barrier property. The container may be of any shape such as box-shaped or dish-shaped. If necessary, cover with a film and seal.

The sealed long life salad is then heat sterilized. The conditions for heat sterilization are also not particularly limited, but it is usually carried out at 65 to 100° C., preferably 65 to 90° C., for 4 to 150 minutes, preferably 4 to 120 minutes.

After sterilization, cool and store at low temperature. A suitable storage temperature is about 1 to 10°C, preferably about 1 to 6°C.

Although the production method of the present invention can be widely used for long salads, it is particularly effective when used for long life salads containing potatoes, pumpkins or sweet potatoes as main ingredients. Furthermore, it is most effective when used in potato salad (potato salad) containing potatoes as a main ingredient.

As described above, the present invention exhibits remarkable effects when used for long-life salads, but can also be used for short-life salads that are not heat sterilized and have a short shelf life. Although it can be widely used for short-life salads in general, it is particularly preferably used for short-life salads containing potatoes, pumpkins or sweet potatoes as main ingredients, and further used for potato salads containing potatoes as main ingredients (potato salad). is more preferred.

The short-life salad may be produced under the same conditions and in the same process as the above-described long-life salad except that heat sterilization is not performed.

In addition, the flavor and texture improver of the present invention is widely used in salads in general, but it is particularly preferably used in the production of long-life salads. The flavor and texture improver of the present invention may contain glucose oxidase as an active ingredient in an amount of 0.01 unit or more per the improver. Usually, 0.1 to 100,000 units, preferably 1 to 10,000 units of glucose oxidase may be contained.

The improving agent may contain only glucose oxidase, excipients (e.g., sugars such as glucose and lactose, sugar alcohols such as sorbitol and mannitol, etc.) may be added to glucose oxidase, or the glucose oxidase reaction may be For example, an enzyme other than catalase may be added to remove H ₂ O ₂ that is produced.

The present invention will be described below based on examples. In addition, the present invention is not limited to the examples.

(Example 1)
Potatoes were cut into cubes of 15 mm×15 mm×15 mm and steamed in a steamer to make them edible. The cooking conditions were 98° C. for 30 minutes. Dressing, seasonings (amino acids, sodium glutamate, sodium inosinate), salt, sugar, glucose oxidase (enzyme), water, and auxiliary ingredients (onions, carrots) are added to the steamed potatoes at the mixing ratios shown in Table 1. They were added in order and mixed for 5 minutes at room temperature (25° C.). Among the secondary ingredients, the onion was cut into 10 mm × 10 mm × 10 mm and the carrot was cut into 5 mm × 5 mm × 5 mm, respectively. used something.

The specific activity of glucose oxidase used was 400 units/g.

After mixing, 500 g of each was filled into a 500 g pouch bag, sealed (heat sealed), left at room temperature (25°C) for 30 minutes, and heat sterilized in a 75°C hot water bath for 40 minutes. Then, it was immersed in cooling water for 30 minutes and cooled to 10°C or less.

This was stored in a refrigerator at 5°C, taken out on the 15th day, 30th day, 45th day, and 60th day of storage, and the texture and flavor were sensory-evaluated by eight panel members. A control was prepared under exactly the same composition and under the same production conditions except that no glucose oxidase was added. The sensory evaluation was conducted by eight panelists who had at least 5 years of experience in sensory evaluation of long-life salads. After the sensory evaluation, all the panelists discussed and decided the evaluation points. The results obtained are shown in Tables 2-5. As can be seen from Tables 2 to 5, the long-life salad containing glucose oxidase had a favorable flavor and texture.

The evaluation criteria are shown in Table 6.

INDUSTRIAL APPLICABILITY The present invention is effective for long-life salads such as potato salad, and can preferably maintain the flavor and texture of long-life salads for a long period of time. In addition, since the flavor and texture of short-life salads with a short expiration date can be improved, it can also be used for short-life salads.

Claims (3)

50 to 1,000 units of glucose oxidase per 100 g of the main component is added to a salad containing diced and heat-treated potatoes, pumpkins, or sweet potatoes as a main ingredient, as a flavor and texture improving agent, sealed, and then heat sterilized. A method for producing a long-life salad, characterized by: The production method according to claim 1 , wherein the mixture is left at 5 to 30°C for 1 to 60 minutes after the addition of glucose oxidase. 3. The method according to claim 1 or 2, wherein the salad is potato salad.