JPH057972B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a molded potato salad that has a desired preservability and has a good texture and taste. To provide a molded potato salad which exhibits the following characteristics and does not cause cracking or syneresis even after storage and does not impair its texture and appearance.

Traditionally, gelling agents such as gelatin have been added to salad ingredients in order to give salads preservative properties, improve handling properties, and broaden the range of uses. It is known that the

In addition, JP-A-59-45842 mentions that carrageenan is preferable as the gelling agent because it has good shape retention at room temperature and is effective in preventing moisture from seeping out from sauces and ingredients. has been done.

However, in the case of so-called potato salad whose main ingredient is matsushi potatoes (strained or ground boiled potatoes), these conventional methods
A molded potato salad of satisfactory quality could not be obtained.

That is, this is thought to be due to the influence of the heat treatment, but the moist texture peculiar to raw potato salad was lost, and only a crumbly texture was obtained.

Furthermore, even if carrageenan is used as a gelling agent, it is difficult to effectively suppress syneresis that occurs due to the aging phenomenon of potato starch.As a result, the taste deteriorates in a very short time after storage, and cracks appear in various parts of the salad. This impairs the appearance and easily loses its shape, making it impossible to demonstrate its usefulness as a shaped salad, such as ease of handling.

In view of the above-mentioned current situation, the present inventors have conducted intensive research to obtain a molded potato salad that has excellent quality as a potato salad and can effectively maintain its usefulness as a molded salad even after storage. layered.

As a result, the degree of grinding of the matsushi potatoes used is a major factor in determining the texture and other characteristics of potato salad after heat treatment and, by extension, after storage, and the The combined use in a specific ratio, together with the specified degree of grinding, made it possible to provide a desired shaped potato salad.

That is, (1) use matsushi potatoes with a diameter of potato chips of 1.0 mm or less, (2) carrageenan and xanthan gum in a ratio of 10:1 to 1.
Addition at a weight ratio of 100:1. Due to the combined effect of the above two requirements, no deterioration in texture occurs even during heat treatment, and furthermore, syneresis and cracking occur even after storage. The inventors have discovered that a molded potato salad can be obtained that is free of molded potato salad and can fully demonstrate its usefulness as a molded salad, and based on this knowledge, the present invention has been completed.

The present invention will be explained in detail below.

In the present invention, it is essential to use mash potatoes made of crushed potato pieces having a crushed piece diameter of 1.0 mm or less.

To give an example of the method for preparing the same mash potato, first, the potato is peeled and cut into appropriate sizes as required, and then boiled or steamed for a predetermined time until the inside becomes sufficiently soft.

After that, if you want to send it to the back strainer, use a back strainer with a mesh clearance of 1.0 mm or less.
Alternatively, in the case of a rotary grinder, the number of rotations of the grinding teeth is set to achieve a predetermined degree of grinding, thereby obtaining mash potatoes made of crushed potato pieces having a desired diameter of crushed pieces.

As in the present invention, when the diameter of the crushed potato pieces is 1.0 mm or less, the original moist feeling of the potato is not lost even during heat treatment.

Furthermore, it is possible to sufficiently distribute carrageenan and xanthan gum to the details of the potato salad, and to fully demonstrate the effect of their addition, it is possible to effectively suppress syneresis and cracking phenomena during storage, and to spread the carrageenan and xanthan gum to each part. It can be used as a potato salad with a uniform texture.

On the other hand, when the diameter of the crushed pieces exceeds 1.1 mm, the texture of the potato salad becomes crumbly due to heat treatment, and even if carrageenan and xanthan gum are used together, syneresis and cracking are noticeable during storage. The product value as a shaped salad will be halved.

Furthermore, in the present invention, the diameter of the potato chips is 0.1
When the thickness is set to ~0.8 mm, the above effect becomes even more remarkable, and potato cells are not destroyed excessively during the preparation of mash potatoes, which prevents potato starch from flowing out and causing the potato salad to have a pasty texture. This is more preferable in that it can effectively suppress.

The sauce referred to in the present invention includes mayonnaise sauce,
All sauces normally used for potato salad, such as dressing sauce, can be used, and there are no limitations on their viscosity or pH.

Furthermore, in the molded potato salad of the present invention, various salad materials other than the above-mentioned mash potatoes can be used.

For example, vegetables such as onions, carrots, cucumbers, and cabbage, processed meat products such as ham, bacon, and sausage, macaroni, spaghetti, etc. can be used regardless of whether they are animal or vegetable, or how they are used. be.

The above-mentioned salad material can be used raw, or it may be used after being subjected to appropriate pretreatment such as heat treatment or seasoning treatment depending on the desired salad flavor.

Further, in the present invention, carrageenan and xanthan gum are added in a weight ratio of 10:1 to 100:1.

Here, carrageenan is added with the intention of solidifying potato salad, and other gelling agents,
For example, compared to gelatin, it has a higher melting point and can maintain its shape even at room temperature, and unlike agar, it does not have an unnatural hard texture when used in potato salad, etc. It is.

However, when it comes to potato salads that are made mainly from pine potatoes, even if carrageenan is used as a gelling agent in an optimal amount to give the salad a desired shape retention property, the heat treatment leaves it with a noticeable lumpy texture and during storage. It is difficult to suppress syneresis.

The present invention completely eliminates this defect by specifying the diameter of crushed potato chips as described above and by using carrageenan and xanthan gum in a specific ratio.

When carrageenan and xanthan gum are used together in the above-mentioned specific ratio, it is possible to impart the desired shape retention to the potato salad, and the texture is so smooth that it does not feel unnatural, making it hard to believe that it is a solid salad. It is moist and good, close to normal potato salad, and furthermore, syneresis during storage can be effectively suppressed together with the specific effect of the diameter of the potato pieces.

On the other hand, if too much carrageenan is used beyond the specified ratio range, the texture will be unsuitable for crunchy potato salad, and syneresis will occur over time during product storage, resulting in noticeable cracks. become.

Furthermore, when xanthan gum is used in an amount exceeding the fixed ratio range, the salad becomes viscous and sticky in texture, which is not preferable.

Further, when the weight ratio is 20:1 to 30:1, the effect of the combined use becomes even more remarkable.

In the present invention, there is no limitation on the amount of carrageenan used, and the amount may be determined as appropriate depending on the desired hardness of the potato salad or the type of salad material used. %~5.0% (weight ratio of matsushi potatoes)
can be said to be the standard usage amount.

The molded potato salad of the present invention uses the above-mentioned materials as main ingredients, and an example of its preparation method is as follows.

That is, as described above, mash potatoes are prepared from potato chips having a specific diameter.

On the other hand, carrageenan and xanthan gum in a specific ratio are stirred and mixed in a sufficient amount of warm water to dissolve them, and then this is poured into a sauce such as mayonnaise sauce and mixed.

Next, thoroughly stir and mix the same mash potatoes and the same sauce using a blender or the like.

Incidentally, if the straining or grinding of the potato cuts is carried out in the presence of mayonnaise sauce or the like, it is advantageous in that the two can be uniformly mixed without using the same stirring and mixing operation.

In addition, when using salad materials such as vegetables and processed meat products, it is desirable to cut them into appropriate sizes and then stir and mix them in the same blender at the same time.

Next, this is filled and sealed in a heat-resistant packaging material of a desired shape, such as a sheet, stick, or cup, and then subjected to a heat treatment.

The heating conditions at this time depend on the desired storage stability.
The operator should decide as appropriate, but at 70 to 100℃,
Heating for 15 to 60 minutes is preferable because it maintains the fresh salad flavor.

Next, this is cooled as necessary to obtain a molded potato salad according to the present invention.

The molded potato salad of the present invention thus obtained has good storage stability, has a moist and uniform texture without crumbling, and does not exhibit cracking or syneresis even after long-term storage. It is possible to fully demonstrate the merits of a molded product in terms of appearance and usability.

[Example of manufacturing the product of the present invention] After peeling potatoes, cut them into appropriate sizes to prepare 37 parts of diced potatoes, which were then heated at 98°C.
Subject to steaming treatment for 30 minutes.

On the other hand, 1.4 parts of carrageenan and 0.05 parts of xanthan gum are sufficiently stirred and mixed in 5.0 parts of warm water to dissolve them.

Next, mix the same temperature water and 30 parts of mayonnaise sauce,
After mixing this with the steamed diced potatoes, the mesh clearance is 0.8 mm.
Pass the mixture through a strainer to obtain matsushi potatoes mixed with the sauce.

Next, add the same matsushi potatoes in a blender,
9.0 parts of chopped onion, 3.0 parts of boiled carrots, and 2.0 parts of boiled whole corn are stirred and mixed to obtain potato salad.

Next, the same potato salad was filled into a transparent heat-resistant synthetic resin container, sterilized with hot water at 85°C for 20 minutes, and then cooled to room temperature to obtain the molded potato salad of the present invention. Ta.

The potato salad has a moist and good texture, and even after 6 months of storage, there are no problems with flavor or bacteria, and there are no cracks or cracks. There was also almost no separation from water.

Claims (1)

[Claims] 1 Consists of matsushi potatoes that have been ground or strained so that the diameter of potato chips is 1.0 mm or less, sauces, and other salad ingredients as necessary,
Carrageenan and xanthan gas 10:1 to 10:1
Heat-treated molded potato salad added at a weight ratio of .