JPH01148169A - Instant salad composition - Google Patents
Instant salad compositionInfo
- Publication number
- JPH01148169A JPH01148169A JP62304522A JP30452287A JPH01148169A JP H01148169 A JPH01148169 A JP H01148169A JP 62304522 A JP62304522 A JP 62304522A JP 30452287 A JP30452287 A JP 30452287A JP H01148169 A JPH01148169 A JP H01148169A
- Authority
- JP
- Japan
- Prior art keywords
- oils
- potato
- fats
- dried
- instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 26
- 235000012045 salad Nutrition 0.000 title claims abstract description 26
- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 37
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 37
- 235000012015 potatoes Nutrition 0.000 claims description 20
- 239000002075 main ingredient Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 abstract description 23
- 235000019198 oils Nutrition 0.000 abstract description 23
- 239000003925 fat Substances 0.000 abstract description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 235000021419 vinegar Nutrition 0.000 abstract description 6
- 239000000052 vinegar Substances 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 239000003549 soybean oil Substances 0.000 abstract description 4
- 235000012424 soybean oil Nutrition 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 238000004108 freeze drying Methods 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 235000011837 pasties Nutrition 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 235000010746 mayonnaise Nutrition 0.000 description 7
- 239000008268 mayonnaise Substances 0.000 description 7
- 235000013345 egg yolk Nutrition 0.000 description 6
- 210000002969 egg yolk Anatomy 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000005686 eating Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000014438 salad dressings Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000012029 potato salad Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、復元時における風味の良好な即席サラダ組成
物に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an instant salad composition that has good flavor upon reconstitution.
近年食生活の洋風化に伴い一般家庭はもとより、レスト
ラン、学校、病院、会社等でも惣菜としてマヨネーズ等
で和えたサラダを喫食する機会が多くなっている。こう
した中で、喫食時の簡便性をはかるために、特開昭５８
−８６５号には、乾燥形態の即席サラダとして、マッシ
ーポテトハウダー、予じめ真空凍結乾燥した野菜類、及
び粉末油脂・粉末酢・粉末乳製品等の調味料を適量ずつ
混合したものが開示されている。この即席サラダは、乾
燥されているので保存性が良く、また、喫食するときに
は、適量の水を加えて混ぜるだけでサラダとなるという
簡便性を備えている。In recent years, as eating habits have become more Westernized, opportunities to eat salads dressed with mayonnaise etc. have increased as side dishes, not only in households but also in restaurants, schools, hospitals, companies, etc. Under these circumstances, in order to improve the convenience of eating,
No. 865 discloses an instant salad in dry form that is made by mixing appropriate amounts of mushy potato howder, pre-vacuum freeze-dried vegetables, and seasonings such as powdered oil, powdered vinegar, and powdered dairy products. has been done. Since this instant salad is dried, it has a good shelf life, and when it is time to eat it, it is easy to prepare the salad by just adding an appropriate amount of water and mixing.
しかしながら、この即席サラダは、水で復元した時にど
ういう理由によるものか判然とはしないが、風味上の調
和が良くないという問題がある。However, this instant salad has a problem in that when it is reconstituted with water, the flavor harmony is not good, although it is not clear why.
本発明は、上記の点に鑑みてなされたものであり、喫食
時には湯ないしは水すなわち湯水を注ぐだけで復元し風
味上の調和の一段とよい新規な即席サラダ組成物を提供
することを目的とする。The present invention has been made in view of the above points, and it is an object of the present invention to provide a novel instant salad composition that can be restored by simply pouring hot water or water when eating, and has even better flavor harmony. .
本発明者は、上記の目的を達成しようと種々試験検討し
、ようやくにして本発明に到達したものである。The present inventor conducted various tests and studies to achieve the above object, and finally arrived at the present invention.
すなわち、本発明の即席サラダ組成物は、油脂と酸味料
とを含んだ乾燥α化バレイショを主材とすることを特徴
色する。That is, the instant salad composition of the present invention is characterized in that the main ingredient is dried pregelatinized potatoes containing fats and oils and an acidulant.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明において、乾燥α化バレイショとは、蒸煮等の手
段によυα化されたのち、乾燥したものをいう。また、
その形状は、顆粒状、粉状、フレーク状、塊状など任意
であるが、顆粒状であると即席サラダ組成物（以下、た
んに即席サラダともいう）に湯水を加えた時に混ぜ易い
ので顆粒状が好ましい。In the present invention, dried pregelatinized potatoes refer to potatoes that have been pregelatinized by steaming or other means and then dried. Also,
The shape can be arbitrary, such as granules, powder, flakes, or lumps, but granules make it easier to mix when hot water is added to the instant salad composition (hereinafter simply referred to as instant salad). is preferred.
次に、本発明の乾燥α化バレイショは、油脂と酸味料と
を含んでいる。油脂は、常温で液体のもの、固体のもの
いずれでも良いが、一般にサラダには常温で液体のもの
、例えば大豆油、綿実油等が風味上好ましい。また、酸
味料は、酸味を示す原料であり、酢酸、クエン酸、リン
ゴ酸等の有機酸が挙げられる。乾燥α化バレイショ中に
含まれる油脂および酸味料の割合は、一般に油脂は３５
〜５０％（重量％、以下同様）位、酸味料は０．５〜１
．０％位である。油脂については、その含有割合があま
シにも多いと、α化バレイショから油脂が滲み出してき
がちであるから、また、あまりにも少ないと即席サラダ
組成物のおいしさが失なわれがちとなるからである。ま
た、酸味料については、あまりに多いと味の調和が崩れ
易いし、他方あまり少ないと味にしまりが乏しくなる嫌
いがあるからである。Next, the dried pregelatinized potato of the present invention contains oil and fat and an acidulant. The fat or oil may be either liquid at room temperature or solid, but in general, for salads, oils that are liquid at room temperature, such as soybean oil and cottonseed oil, are preferable in terms of flavor. In addition, the sour agent is a raw material that exhibits a sour taste, and includes organic acids such as acetic acid, citric acid, and malic acid. The ratio of fats and oils and acidulants contained in dried pregelatinized potatoes is generally 35%.
~50% (weight%, same below), acidulant 0.5~1
．． It is around 0%. Regarding fats and oils, if the content ratio is too high, the fats and oils will tend to ooze out from the pregelatinized potatoes, and if it is too low, the deliciousness of the instant salad composition will tend to be lost. It is. Also, with regard to acidulants, if there is too much, the harmony of taste is likely to be disrupted, and on the other hand, if there is too little, the taste tends to be lacking.
乾燥α化バレイショは、前記したとおり油脂と酸味料と
を含んでいるが、ここで「含む」とは、顆粒状・粉状・
フレーク状等となっているα化バレイショの単体が、そ
の単体の内部に油脂と酸味料とをと９込んでいることを
いう。Dried pregelatinized potatoes contain fats and oils and acidulants as mentioned above, but "contains" here means granular, powdery,
This refers to the fact that a single gelatinized potato, which is in the form of flakes, contains oil, fat, and acidulant.
なお、本発明の即席サラダ組成物は、油脂と酸味料とを
含んだ乾燥α化バレイショを主材とするものであるが、
必要に応じて、他の原料を含有することができる。他の
原料としては、砂糖・食塩・スパイスなどの調味料、卵
黄・ガム質・デンプンなどの乳化材・乳化安定材等を挙
げることができる。これらは、乾燥α化バレイショ自体
の中の他に、その外すなわちα化パレイショの外側にも
含ませることができる。また、湯水を加えて復元しやす
い塊状の野菜類にニンジン、タマネギ、キラリなど）や
、卵・ハムな状等の形状的理由から一般に乾燥α化バレ
イショの外に含ませるのが普通である。The instant salad composition of the present invention is mainly composed of dried pregelatinized potatoes containing fats and oils and an acidulant.
Other raw materials can be contained as necessary. Other raw materials include seasonings such as sugar, salt, and spices, and emulsifiers and emulsion stabilizers such as egg yolk, gum, and starch. These can be contained not only in the dried pregelatinized potato itself, but also outside the dried pregelatinized potato. In addition, it is generally added outside of dried pregelatinized potatoes because of their shape, such as chunky vegetables that can be easily reconstituted by adding hot water (carrots, onions, Kirari, etc.), eggs, ham, etc.
以下、本発明の即席サラダ組成物の代表的な製造方法に
ついて述べる。Hereinafter, a typical method for producing the instant salad composition of the present invention will be described.
本発明の即席サラダ組成物を製造するには、まず、原料
のバレイショを用意し、洗浄し皮剥きしたのち蒸煮し、
さらに破砕してペースト化する。次に、ペースト化した
バレイショとマヨネーズ類（マヨネーズ・サラダドレッ
シングないし乳化タイプのドレッシング）とを略２対１
の重量配合比で混合する。マヨネーズ類との混合により
、バレイショに油脂と酸味料とを含ませることになる。To produce the instant salad composition of the present invention, first, raw potatoes are prepared, washed and peeled, and then steamed.
It is further crushed and made into a paste. Next, mix the paste potato and mayonnaise (mayonnaise/salad dressing or emulsified type dressing) in a ratio of about 2:1.
Mix at a weight ratio of . By mixing with mayonnaise, the potato contains fat and oil and an acidulant.
なお、好みに応じて同じ野菜であるバレイショの他、ニ
ンジン・タマネギ等の任意の野菜類を蒸煮し、適当に細
切シして用意する。さらに、これも好みによシ、調味料
（砂糖、食塩、香辛料）も味の調整用として用意する。Depending on your preference, you can steam any vegetables you like, such as potatoes, carrots, onions, etc., and cut them into thin pieces. Furthermore, depending on your preference, prepare seasonings (sugar, salt, spices) to adjust the taste.
次いで、これらの全原料を混和したのち、乾燥する。乾
燥する方法は別設問わないが、風味の保持上凍結乾燥す
ることが好ましい。凍結乾燥したものは、全体がボッボ
ッした塊状となっているので、これを１０〜２ｏメツシ
ユのふるいにかけて整粒すると湯水などをかけて食する
ときに使い易い即席サラダ組成物となる。Next, all these raw materials are mixed and then dried. The method of drying is not limited to a separate method, but freeze-drying is preferable in order to preserve the flavor. The freeze-dried product is in the form of a lumpy lump, so if it is sieved through a 10-20 mesh sieve and sized, it becomes an instant salad composition that is easy to eat by pouring hot water over it.
なお、前記の処理において、ポテトサラダをつくるため
、またポテト風味を強く出すため、蒸煮細切したバレイ
ショを用いるときは、通常その細切は、直径１０〜１５
１位のダイス状とするが、これは、作業性等の上からは
、マヨネーズ類とペースト状のバレイショを混和する際
にそれらと一緒にして混和すると良い。In addition, in the above process, when using steamed and shredded potatoes to make potato salad or to bring out a strong potato flavor, the shredded potatoes are usually 10 to 15 mm in diameter.
In terms of workability, it is best to mix it together with mayonnaise and paste-like potatoes when mixing them.
本発明の即席サラダ組成物は、乾燥α化バレイショを主
材としているので、湯水を注ぐだけですぐに食事に供す
ることができる。さらに、その乾燥α化バレイショは、
それ自体に油脂と酸味料とを含んでいるためか、そのα
化バレイショとは別に、粉末油脂、粉末酢などを混和し
て製した即席サラダと比べ一段と風味上の調和の良いも
のとなる。Since the instant salad composition of the present invention is mainly composed of dried pregelatinized potatoes, it can be served as a meal immediately by simply adding hot water. Furthermore, the dried pregelatinized potatoes are
Perhaps because it contains fats and oils and acidulants, its α
The flavor is more harmonious than instant salads made by mixing powdered oil, fat, vinegar, etc. in addition to the potato.
実施例１
下表に示すとおり、油脂約４０チ、酢酸０．８チ、卵黄
（固形分として）７チを含む乾燥α化バレイショを調製
した。これを、乾燥α化バレイシ、（油脂等は含まない
）、粉末油脂、粉末酢および卵黄粉を混合して調整した
即席サラダ組成物２種（配合二下表のとおり）を比較対
照として、風味試験に供した０
その結果は、下表に示すとおりとなり、本発明のものが
対照に比し風味上好ましいものであることが明らかにな
った。Example 1 As shown in the table below, dried pregelatinized potatoes containing about 40 g of fat, 0.8 g of acetic acid, and 7 g of egg yolk (as solid content) were prepared. This was compared with two types of instant salad compositions (as shown in the table below) prepared by mixing dried pregelatinized potato chips (not containing fats and oils), powdered fats and oils, powdered vinegar, and egg yolk powder. The results were as shown in the table below, and it was revealed that the product of the present invention was more preferable in terms of flavor than the control.
一表一 註〔１〕即席α化バレイシヨの調製。One table one Note [1] Preparation of instant pregelatinized potato.
蒸煮した７２４２３２６０部をペースト化し、これとマ
ヨネーズ６７部（大豆油４０部、食酢１３部〔酢酸約６
チ含有〕、卵黄液１４部〔固形分約５０チ〕を混合して
製したもの）とをよく混合したのち、これを凍結乾燥し
、乾燥塊状物を砕いて、２゜メツシュのふるいにかけて
整粒して調製し。Make a paste of 7,242,3260 parts of the steamed water and add 67 parts of mayonnaise (40 parts of soybean oil, 13 parts of vinegar [approx. 6 parts of acetic acid)]
14 parts of egg yolk liquid (solid content: approximately 50 g)), freeze-dried, crushed the dried lumps, and sieved through a 2° mesh sieve. Grind and prepare.
たＯ
〔２〕 比較例の乾燥α化バレイショは、市販の乾燥
α化されたマツシュポテトを用いた。[2] As the dried pregelatinized potatoes of the comparative example, commercially available dried pregelatinized matshu potatoes were used.
〔３〕 風味試験について、 １０名のパネル員による結果を示す。[3] Regarding the flavor test, Results from 10 panel members are shown.
本発明実施品と、比較例１．比較例２を並べて風味を見
た結果を示す。Inventive product and Comparative Example 1. The results of comparing Comparative Example 2 and observing the flavor are shown below.
分母は、パネル員の数を示し、分子は、そのものを風味
上（３品中）最も良しとする者の人数を示す。The denominator indicates the number of panel members, and the numerator indicates the number of people who consider the item to be the best in terms of flavor (out of 3 items).
なお、各試料には、その重量の２．５〜３倍量の湯を加
えて均一に混和して、サラダに戻して風味試験した。In addition, 2.5 to 3 times the weight of hot water was added to each sample, mixed uniformly, and returned to the salad for flavor testing.
実施例２
油脂４０チ、酢酸０．８％、卵黄４ｑ６、デンプン３％
を含有する乾燥α化バレイショからなる即席サラダ組成
物。Example 2 40 grams of oil, 0.8% acetic acid, 4q6 egg yolks, 3% starch
An instant salad composition comprising dried pregelatinized potatoes containing.
なお、この調整は、実施例１に準じて行なった。ただし
、マヨネーズに代）、サラダドレッシング（大豆油４０
部、食酢１３部、卵黄液８部、糊化デンプン液１２部〔
デンプン４部含有〕を混合して製したもの）を用いた。Note that this adjustment was performed according to Example 1. However, mayonnaise), salad dressing (soybean oil 40%
part, 13 parts of vinegar, 8 parts of egg yolk liquid, 12 parts of gelatinized starch liquid [
(containing 4 parts of starch)) was used.
実施例３
実施例１の乾燥ａ化バレイショ（油脂等を含むもの）１
００部に、マツシュポテト粉末５０部、ニンジンフレー
ク５部、オニオンフレーク５部、砂糖１０部９食塩２部
を混合してなる即席サラダ組成物。Example 3 Dried a-flavored potato (containing oil, etc.) of Example 1 1
00 parts, 50 parts of matshu potato powder, 5 parts of carrot flakes, 5 parts of onion flakes, 10 parts of sugar, 9 parts of common salt, and 2 parts of common salt.
Claims (1)
ることを特徴とする即席サラダ組成物。An instant salad composition characterized in that the main ingredient is dried pregelatinized potatoes containing oil and fat and an acidulant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62304522A JPH01148169A (en) | 1987-12-03 | 1987-12-03 | Instant salad composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62304522A JPH01148169A (en) | 1987-12-03 | 1987-12-03 | Instant salad composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01148169A true JPH01148169A (en) | 1989-06-09 |
Family
ID=17934034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62304522A Pending JPH01148169A (en) | 1987-12-03 | 1987-12-03 | Instant salad composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01148169A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021519586A (en) * | 2018-03-29 | 2021-08-12 | ストラウス グループ リミテッド | Freeze-dried foods and their manufacturing process |
-
1987
- 1987-12-03 JP JP62304522A patent/JPH01148169A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021519586A (en) * | 2018-03-29 | 2021-08-12 | ストラウス グループ リミテッド | Freeze-dried foods and their manufacturing process |
| EP3772995A4 (en) * | 2018-03-29 | 2021-12-29 | Strauss Group Ltd. | Freeze-dried food products and process of preparing same |
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