JPH08154626A - Coating agent for salad ingredient and treating method using the agent - Google Patents

Abstract

PURPOSE: To provide a coating agent to be applied to an uncooked salad ingredient to suppress the syneresis or water-absorption of the salad ingredient in cooked state. CONSTITUTION: This coating agent for salad ingredient is composed of an O/W- type emulsified fat containing 25-60wt.% of an oily phase consisting of an oil and fat or a formulated oil having an SFC (solid fat content) of >=35 at 5 deg.C and >=10 at 20 deg.C. The O/W-type emulsified fat preferably has a thixotropic index of >=6.0. The agent is applied by mixing the salad ingredient with the O/W-type emulsified fat. The O/W-type emulsified fat may be applied after frothing to an overrun value of <=100%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a pretreatment agent for a salad ingredient, that is, a salad, for treating the salad ingredient in advance when the salad ingredient is cooked into a salad with the mayonnaise or the like. TECHNICAL FIELD The present invention relates to a coating material for ingredients and a method for treating salad ingredients with the coating agent.

[0002]

[Prior Art] Salad is a variety of salad ingredients,
For example, potatoes, pumpkin, cucumber, lettuce, celery, cabbage, carrots, onions, corn and other vegetables,
It is cooked by mixing fruits such as apples and bananas, pasta, eggs, vermicelli, tuna oil pickled with tuna, mayonnaise, and seasonings such as spices. After being cooked, salads are sold at side dishes or sandwiched between breads,
During such refrigerated storage, the salad loses its freshness and becomes inferior in appearance. That is, in the case of a salad using vegetables and fruits as ingredients, when it is refrigerated and stored, the vinegar, salt, sugar, etc. contained in the mayonnaise may cause moisture to be absorbed from the vegetables and fruits. When it comes out, it gradually becomes watery, and eventually the water (released water, separated water) from vegetables and fruits causes the salad to swim in a container, significantly reducing the freshness, which is the most important factor in salad. This is because vegetables and fruits have extremely high water content of 90% or more.

[0003] In the case of a salad containing pasta such as macaroni and spaghetti, when the pasta is not cooked enough, the pasta absorbs the water of the mayonnaise and the mayonnaise separates to separate the pasta surface. The oil content remains and it becomes glaring and looks bad. On the other hand, if the pasta is boiled too much, the pasta cannot be sufficiently drained, so the water will ooze out from the pasta after it is mixed with the mayonnaise, and the condition and appearance of the salad will be deteriorated.

Further, in the case of a salad containing potatoes, the water content of the potatoes is reduced to 1 while the potatoes are boiled and allowed to cool.
When it is mixed with mayonnaise, the water content of the mayonnaise is absorbed by the potatoes and the mayonnaise becomes a separated state, and the separated oil content deteriorates the appearance and also the flavor is deteriorated. In the case of tuna pickled in oil, the oil of pickled tuna mixes with mayonnaise and the viscosity decreases, so the entire salad tends to become sticky. Also,
An oil-in-water emulsified food using a conventional hardened oil is disclosed in JP-A-58-
Although proposed in Japanese Patent No. 633667 and Japanese Patent Application Laid-Open No. 60-12956, these have bad taste and do not whip.

[0005]

SUMMARY OF THE INVENTION In order to eliminate the above-mentioned obstacles, conventionally, salad ingredients are subjected to various undercuttings before cooking in accordance with the properties of the salad ingredients. As for this conventional Shimogi, for example, in the case of vegetables, cucumber,
Lettuce, cabbage, onion, etc. are cut into a desired size, and then centrifuged to centrifuge to dehydrate water in the vegetables in advance, or salted rice to remove water and then is used for cooking. In the case of pasta, in order to prevent problems due to water absorption of pasta after boiling, to reduce this water absorption, avoid boil, adjust the unevenness after boiling, or cool with running water after boiling. I am taking measures to keep the water well absorbed. In the case of potatoes, they are boiled in a pressure cooker, then vacuum-cooled and the amount of water removed is sprayed with sweet vinegar (a solution of vinegar and sugar in water). In the case of vermicelli, we choose good quality ones that tend not to release water after boiling, and we also adjust boil. In the case of tuna pickled in oil, the oil in the oil causes trouble, so cook the tuna after cutting the oil well.

As described above, the salad ingredients have various inconveniences to be prepared before the salad is cooked. However, the present invention eliminates the inconvenience of the conventional method.
A treatment agent that can easily give water-absorbing or water-absorbing properties to various kinds of salad ingredients, that is, when the salad ingredients are mixed with mayonnaise to prepare the salad, It is an object of the present invention to provide a coating agent for adhering to the above to impart the above-mentioned properties, and a method for treating a salad ingredient with the coating agent for salad ingredient.

[0007]

Means for Solving the Problems The present inventors have found that the conventional salad causes various problems as described above because the moisture (separation) from the salad ingredients is kept during refrigerated storage after cooking the salad. Water or oil may ooze out, or the salad ingredients may absorb mayonnaise water.The conventional undercutting of salad ingredients focuses on preventing the separation and absorption of these moisture and oil. As a result of various studies, the water-repellent property and the water-absorption property of the salad ingredients during refrigerated storage have a specific SFC value. The present inventors have completed the present invention by discovering that suppression can be prevented by attaching them in advance.

That is, the present invention relates to SFC at 5 ° C.
(Solid Fat Content) 35 or more, and SFC at 20 ℃ 10 or more oil or compounded oil 2
It is a coating material for salad ingredients, which comprises 5 to 60% by weight of an oil-in-water emulsified fat. In addition, an oil or fat having an SFC of 5 or more at 35 ° C. and an SFC of 20 ° C. of 10 or more is used as an oil phase, and an oil phase content of 25 to 60.
% By weight and thixotropic index (1
From an oil-in-water emulsified fat having a viscosity value measured at a rotation speed of 2 rpm using a BH type viscometer at 0 ° C. divided by a viscosity value measured at a rotation speed of 20 rpm) of 6.0 or more. It is a coating material for salad ingredients. Further, there is provided a method for treating salad ingredients, which comprises mixing the coating material for salad ingredients and the salad ingredients. In this treatment, the coating material for salad ingredients can be foamed to an overrun value of 100% or less before use.

The present invention will be described in detail. The coating material for a salad ingredient of the present invention is composed of an oil or fat having a specific SFC value or a compounded oil as an oil phase, and an emulsified oil obtained by emulsifying this into an oil-in-water type in water. The above oils and fats have an SFC of 35 or more, preferably 45 or more at 5 ° C., and 10 or more, preferably 20 or more at 20 ° C. Solid fats and oils and liquid fats and oils are mixed in fats and oils, but SFC represents the amount of solid fats and oils in fats and oils, ie, solid fats, and is a value peculiar to each fats and oils. The solid fat content in the oil and fat changes depending on the temperature. Usually, the higher the temperature, the less the solid fat melts and the smaller the SFC value becomes.

Therefore, the "fat having an SFC at 5 ° C. of 35 or more and an SFC at 20 ° C. of 10 or more" in the present invention means the SFC measured at 5 ° C.
Is 35 or more and SFC when measured at 20 ° C
Refers to fats and oils having a value of 10 or more. This SFC is SFC-900 (PR
The value is measured by AXIS). When the coating material for a salad ingredient of the present invention is used, as described below, the action of preventing the migration (water separation, water absorption) of water in the salad ingredient after cooking into a salad is Affected by SFC. In the present invention, the SFC at a temperature of 5 ° C to 20 ° C at which a salad is usually refrigerated is 35 ° C or more at 20 ° C and 20 or less.
Use 10 or more fats or oils or compounded oils. In the present invention, a blended oil containing two or more types of fats and oils may also be used. When using this blended oil, the SFC is 5 ° C.
Is 35 or more and at 20 ° C. is 10 or more. The oils and fats can be appropriately used such as soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, coconut oil, palm kernel oil, fish oil, lard, fats and oils such as animal and vegetable oils and their hardened oils or fractionated oils. Also, a compounded oil in which a solid fat and a liquid oil are mixed can be used.

In the production of the coating material for a salad ingredient of the present invention, SFC at 5 ° C. and 20 ° C. respectively 3
Since 5 or more and 10 or more oils or blended oils are used as raw materials, it is necessary to raise the emulsification temperature to emulsify the oils or blended oils in a molten state in order to emulsify this. Therefore, it is necessary to use an emulsifier having an emulsifying action at a temperature higher than the emulsifying temperature of conventional mayonnaises for emulsifying salad oil that is liquid at room temperature.

Although egg yolk can be used as the emulsifier, lysophosphatide is preferably used. This lysophosphatide is diacylphosphatide of plant lipid such as soybean, rapeseed, wheat or animal lipid such as egg yolk, phospholipase A-2 in pig pancreatic juice and snake venom, or phospholipase A-1 such as bacteria. It can be obtained by a known method such as allowing it to hydrolyze, removing the generated fatty acid with acetone, and purifying. In the present invention, trypsin extracted from porcine pancreas, papain originating from plants, bromelain, egg yolk partially hydrolyzed using pepsin, etc. can also be used. In the case of the former emulsifier, 0.01-
5% by weight, 0.1-1 for partially hydrolyzed egg yolk
It is preferred to use 0% by weight.

The coating agent for salad ingredients of the present invention comprises:
Since coating a salad ingredient to prevent water separation or water absorption after cooking a salad, the coating may be obtained by emulsifying the above specific fat or oil or compounded oil in water with an emulsifier. effective. If necessary, seasonings such as salt, sodium glutamate, sugar and spices may be added. Further, as the emulsion stabilizer, polysaccharides such as α-modified starch and xanthan gum may be added and blended to improve the emulsion stability. By using the emulsion stabilizer together, the adhesion of the coating material for salad ingredients of the present invention to ingredients can be improved. The blending amount of this polysaccharide is 0.01 to 5% by weight. Further, an acidic substance may be added, but as the acidic substance, organic acids such as acetic acid, lactic acid, citric acid, malic acid, tartaric acid, ascorbic acid and phosphoric acid, inorganic acids, or synthetic vinegar, fruit juice, pulp, Fermented milk etc. are mentioned. These acidic substances are used in an amount necessary for adjusting the pH of the coating material for salad ingredients to 3.5 to 5.5. Further, a fresh cream can be added. 0.1-10% by weight of fresh cream
Is.

The coating material for salad ingredients of the present invention has an oil phase content (oil and fat content) of 25 to 60% by weight.
It is preferably 30 to 50% by weight. This oil-in-water type emulsified fat is preferably in a paste form, but if it is 25% by weight or less, the emulsified fat is unlikely to be in a paste form. On the other hand, when it is 60% by weight or more, the paste state of the emulsified fat is hard, which is not preferable. Although the oil-in-water emulsified fat of the present invention has thixotropic properties, the thixotropic index [at 10 ° C., a BH viscometer (rotor No. 6) is used to measure the number of revolutions in view of coating properties for salad ingredients. Value obtained by dividing the value of viscosity measured at 2 rpm by the value of viscosity also measured at 20 rpm] of 6.0 or more, particularly 6 to 12, more preferably 7 to 10 is there. By the way, general mayonnaise is 4-5. The thixotropic index is related to the SFC value of the oil and fat used in the oil phase of the oil-in-water emulsified fat, and the concentration of the oil phase.

The method for producing the coating material for salad ingredients of the present invention will be described. A water phase component obtained by adding an emulsifier to water and further adding an acidic substance, salt, seasoning, etc., if necessary,
The material is heated and maintained at a temperature higher than the melting point of the fat or oil. Next, the oils and fats are heated and melted to form a liquid, and stabilizers such as pregelatinized modified starch and xanthan gum are dispersed if necessary.
While stirring in the heated aqueous phase, the heated and liquefied oil and fat is poured to perform coarse emulsification, and then the final emulsification is performed with a colloid mill to emulsify into an oil-in-water type, and the salad of the present invention is cooled. Obtain a coating material for ingredients. When blending the fresh cream, a method of adding the fresh cream to the aqueous phase in advance is adopted.

The coating agent for salad ingredients of the present invention comprises:
Before adding mayonnaise etc. to the salad ingredients to make a salad,
It is used for coating salad ingredients. This coating is performed by means such as dipping, coating, and mixing.
That is, for example, cut vegetables, fruits, boiled potatoes,
Boiled pasta, boiled vermicelli, oiled tuna (tuna)
5 to 30 parts by weight is added to 100 parts by weight of the salad ingredient such as the above, and they are mixed well and adhered to the surface of the salad ingredient.

The coating material for salad ingredients of the present invention may be whipped and used for coating the salad ingredients. When whipped, the specific gravity becomes as light as 0.6 to 0.7, and it is easy to attach it to the salad ingredient. Moreover, the salad using the ingredients treated with the whipped coating agent has a light touch. Moreover, since the amount of dryness increases by whipping, there is an advantage that the amount of usage can be reduced to about 60% of the conventional amount. By further whipped, the coating material for a salad ingredient of the present invention becomes light in color, so that the salad cooked with the salad ingredient to which the coating agent adheres has a good appearance.

In the present invention, when the coating material for salad ingredients is used in a foamed state, the overrun value is preferably 100% or less, preferably by adjusting the raw materials such as fats or oils, the emulsified state and the whipped state. Is adjusted to 60% to 80%. When the overrun value is 100% or more,
The effect of suppressing water separation and water absorption of the ingredients is reduced, which is not preferable. Here, the overrun value is an increase volume value expressed as a percentage when the optimum foaming state (whipped state) is reached, and is calculated by the following formula: {[(constant volume paste weight)-(constant volume Of the paste weight after whipped)] / (Paste weight after whipped of a fixed volume)} × 100. Foaming with a whip is performed by a conventional method. Cooking of a salad using the salad ingredient of the present invention can be carried out according to a commonly used procedure.

[0019]

The coating agent for a salad ingredient of the present invention comprises an oil-in-water type emulsified oil obtained by emulsifying an oil or fat having the above-mentioned specific SFC or a compounded oil in water. Therefore, the coating material for salad ingredients of the present invention is well dispersed in water heated to a temperature such that the component fat or oil or the compounded oil has an SFC of 10 or less, preferably 5 or less, but does not disperse in cold water. Have characteristics. The present invention utilizes the water dispersibility of such emulsified fat. Salad is usually 5 ℃ ~ 20 ℃
The coating material for salad ingredients used in the present invention is stored in a refrigerator, but the S or oil of the oil or compounded oil used for emulsification should be used so as not to disperse in water at the temperature during such a refrigerator storage.
It is an adjusted FC.

The action of the coating material for salad ingredient of the present invention is presumed as follows. Before cooking a salad by adding mayonnaise to a salad ingredient, the salad ingredient is coated with a coating agent for the salad ingredient which is an oil-in-water emulsified fat of the specific oil or fat of the present invention, and the salad ingredient When the surface is covered, the coating agent does not disperse in water at refrigerated storage temperature, and therefore the coating agent acts to suppress water separation and water absorption of ingredients during refrigerated storage. Therefore, a salad made from a salad ingredient with this coating agent attached does not release water or oil from the ingredient during refrigerated storage, or the ingredient does not absorb water from the mayonnaise, It is possible to prevent the salad from losing its freshness or from being deteriorated in appearance when it is stored in a refrigerator, without the need for the conventional cumbersome preparation of the salad ingredients.

Further, the coating material for salad ingredient of the present invention is made into a paste having thixotropic property, and the thixotropic index thereof is made to be 6.0 or more to enhance the adhesion to the salad ingredient. Therefore, it is possible to easily perform the undercutting according to the ingredients. When the thixotropic index is 6.0 or less, the coating agent does not stay on the vegetable surface and flows out when it is applied to the vegetable, and the ratio of the coating agent adhering to the vegetable surface is not sufficient, and the coating agent is not used over time. The rate of spillage from the plant also increases, and the effect as a salad pretreatment cannot be fully exerted.

[0022]

EXAMPLES The present invention will be described in more detail with reference to examples. Example 1. The aqueous phase mixed with 8% by weight of egg yolk trypsin hydrolyzate and 50% by weight of water was heated to 45 degrees. 47 ° C
SFCs of 5 ℃ and 20 ℃ melted and liquefied by heating to 48 and 26, respectively, hydrogenated oil of palm fractionated oil (melting point 35 ℃)
A mixture prepared by dispersing 2% by weight of pregelatinized modified starch in 40% by weight was poured into the above vigorously stirred aqueous phase portion, and the mixture was oil-in-water emulsified to prepare a coating material for salad ingredient of the present invention. The viscosity of this coating agent at 10 ° C. was measured using a BH type viscometer (rotor No. 6). For comparison, commercially available mayonnaise was similarly measured. Table 1 shows the relationship between the viscometer rotation speed and the viscosity, and the thixotropic index. To 100 parts by weight of cut carrots, onions and boiled potatoes, 7 parts by weight of the above coating agent was added and mixed well. Next, the ingredients thus treated were mixed with 20 parts by weight of a conventional mayonnaise containing salad oil as an oil phase component and cooked into a salad. Even if stored at 15 ° C., a salad was obtained which did not become watery, was fresh, and did not lose its shape.

[0023]

[Table 1]

EXAMPLE A coating agent for a salad ingredient of the present invention was prepared in the following manner using the hardened palm oil whose SFCs at 2.5 ° C. and 20 ° C. were adjusted to 48 and 26, respectively. That is, the aqueous phase mixture obtained by mixing 9% by weight of egg yolk hydrolyzed with trypsin and 48.9% by weight of water is heated to 43 ° C.
40% by weight of hardened palm oil liquefied by heating to 45 ° C
2% by weight α-modified starch, 0.1% by weight xanthan gum
The mixture in which was dispersed was poured into the above aqueous phase that was vigorously stirred to emulsify into an oil-in-water type to prepare a coating agent. The thixotropic index of this coating agent was 8.6. 5 parts by weight of the above coating agent was added to 100 parts by weight of cut cucumbers, carrots, peppers and boiled pasta and mixed well. Next, the ingredients thus treated were cooked into a macaroni salad using 20 parts by weight of a conventional mayonnaise containing salad oil as an oil phase component. Since the macaroni is coated with an oil-in-water coating agent, the water of mayonnaise is not absorbed by the macaroni and does not yellow over time.
A salad with good freshness and good shape was obtained.

Example 3. Coating agent 10 of Example 1
Oil-pickled tuna (tuna) 68 using 5 g of whipping for 5 minutes and adjusting the overrun value to 70%
and 34 g of cucumber slices were mixed. The admixture was easy, and even a small amount of coating agent could be effectively treated. This mixed ingredient is used for normal mayonnaise 2
It was mixed with 0g to make a tuna salad with vegetables. When this salad was made into a sandwich, there was almost no migration of water to the bread.

Example 4. Egg yolk trypsin hydrolyzate 8
The water phase which mixed the weight%, the fresh cream 8weight%, and the water 42weight% was heated at 45 degreeC. A mixture of 2% by weight of pregelatinized modified starch in 40% by weight of hydrogenated oil of palm fractionated oils of SFCs of 5 ° C. and 20 ° C. which were liquefied by heating to 47 ° C. was vigorously stirred. A coating agent was prepared by pouring into the water phase portion and emulsifying it into an oil-in-water type.
This thixotropic index was 8.1.
To 100 parts by weight of cut carrots, onions, boiled potatoes and corn, 15 parts by weight of the above coating agent was added and mixed well. Next, the ingredients thus treated were mixed with 18 parts by weight of a normal mayonnaise containing salad oil as an oil phase component to prepare a salad. It did not become watery over time, it was rich and kept fresh.

Example 5. An aqueous phase obtained by mixing 1% by weight of lysophosphatide derived from egg yolk, 3% by weight of fresh cream and 50% by weight of water was heated to 45 ° C. A mixture of 2% by weight of pregelatinized modified starch in 30% by weight of hardened oil of palm fractionated oil of 48 and 26, which were liquefied by heating at 47 ° C and liquefied, was vigorously stirred. A coating agent was prepared by pouring the mixture into the water phase portion of and emulsifying it into an oil-in-water type. This thixotropic index was 7.0. To 100 parts by weight of cut carrots, onions, boiled potatoes and celery, 25 parts by weight of the above coating agent was added and mixed well. Next, the ingredients thus treated were mixed with 20 parts of ordinary mayonnaise containing salad oil as an oil phase ingredient to prepare a salad. It did not become watery over time.

Example 6. The aqueous phase obtained by mixing 4% by weight of soybean-derived lysophosphatide and 33.8% by weight of water was heated to 43 ° C.
Heated to. 2% by weight of pregelatinized modified starch and 0.2% by weight of xanthan gum were dispersed in 60% by weight of hardened oil of palm fractionated oil of 5 and 20 ° C., which was liquefied by heating to 45 ° C. The resulting mixture was poured into the above-mentioned aqueous phase portion that was vigorously stirred and emulsified into an oil-in-water type to prepare a coating agent. This thixotropic index was 9.5. 7 parts by weight of the above oil-in-water coating agent was added to 100 parts by weight of cut cabbage, onions, boiled potatoes and carrots, and mixed well. Next, the ingredients thus treated were mixed with 20 parts of a conventional mayonnaise containing salad oil as an oil phase component to prepare a salad. It did not become watery over time.

[0029]

EFFECTS OF THE INVENTION The coating material for salad ingredients of the present invention is applied to the salad ingredients before being mixed with mayonnaise, and a simple means of coating them allows the freshness to be maintained while being refrigerated after cooking. You can cook a salad that won't get lost or look bad.
That is, when using a vegetable or fruit coated with the coating material for a salad ingredient of the present invention and attached to the salad ingredient, water is removed from the vegetable or the fruit generated over time when the salad is refrigerated after cooking. Therefore, it is possible to prevent the deterioration of freshness, which is most important in salads. In addition, when pasta such as macaroni and spaghetti is used as a salad ingredient, even when the pasta is insufficiently boiled or when it is too boiled, the coating agent suppresses the migration of water from the pasta, and Thus, the release and absorption of water does not destroy the emulsification of mayonnaise and spoil the appearance of the salad, and it is possible to prevent the yellowing of pasta. Furthermore, in the case of a salad using potatoes as an ingredient, it is possible to prevent the appearance and flavor of the salad from being deteriorated due to the water released by cooling after boiling. Also, when boiled eggs are used as a salad ingredient, the eggs can be prevented from loosening after refrigerated storage, and therefore they do not become watery. When vermicelli is used as a material for salad, it prevents water from separating from vermicelli and makes the salad look good. Furthermore, when tuna pickled in oil is used as a salad ingredient, it prevents oil from seeping out of the ingredient and does not become sticky over time. In addition, the thixotropic index of the coating material for salad ingredients of the present invention was set to 6.
By setting it to 0 or more, the adhesion to the salad ingredient can be enhanced, and the coating process on the ingredient can be facilitated.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoichi Shirakawa 7-35 Higashiohisa Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Hiroshige Kono 7-2-35 Higashiohisa Arakawa-ku, Tokyo No. Asahi Denka Kogyo Co., Ltd.

Claims (4)

[Claims] 1. SFC (Solid Fat Conten at 5 ° C.)
t: solid fat index) is 35 or more and SF at 20 ° C.
A coating agent for a salad ingredient, which comprises an oil-in-water type emulsified fat containing 25 to 60% by weight of an oil or fat having a C of 10 or more or a blended oil. 2. A thixotropic index (value obtained by dividing a viscosity value measured at a rotation speed of 2 rpm using a BH type viscometer at 10 ° C. by a viscosity value measured at a rotation speed of 20 rpm) of 6.0. It is above, The coating agent for salad ingredients of Claim 1 characterized by the above-mentioned. 3. A method for treating salad ingredients, which comprises mixing the coating material for salad ingredients according to claim 1 and the salad ingredients. 4. The method for treating a salad ingredient according to claim 3, wherein the coating material for a salad ingredient is foamed to an overrun value of 100% or less before use.