JPH10113144A - Roasted salad and manufacture of roasted salad packed in container - Google Patents
Roasted salad and manufacture of roasted salad packed in containerInfo
- Publication number
- JPH10113144A JPH10113144A JP8270436A JP27043696A JPH10113144A JP H10113144 A JPH10113144 A JP H10113144A JP 8270436 A JP8270436 A JP 8270436A JP 27043696 A JP27043696 A JP 27043696A JP H10113144 A JPH10113144 A JP H10113144A
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- JP
- Japan
- Prior art keywords
- salad
- roasted
- potatoes
- container
- minutes
- 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.)
- Granted
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、焙焼したイモ類又
は／及び野菜類を使用することを特徴とする新規な焙焼
サラダ及び容器詰焙焼サラダの製法に関する。The present invention relates to a method for producing a novel roasted salad and a packaged roasted salad using roasted potatoes and / or vegetables.
【０００２】[0002]
【従来の技術】通常、ジャガイモやサツマイモ等のイモ
類や、カボチャやニンジン等の野菜類をサラダにする場
合、湯中又は水蒸気にて加熱し、マヨネーズ等の酸性調
味料で和えるのが一般的である。また、特開昭５６−２
３８４０号公報には、油ちょうした角切りジャガイモを
マヨネーズで和えたポテトサラダが提案されている。2. Description of the Related Art Generally, when potatoes such as potatoes and sweet potatoes, and vegetables such as pumpkins and carrots are made into salads, it is common to heat them in hot water or steam and mix them with an acidic seasoning such as mayonnaise. It is. Further, Japanese Patent Application Laid-Open No. Sho 56-2
Japanese Patent No. 3840 proposes a potato salad in which fried sliced potatoes are mixed with mayonnaise.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、上記の
湯中又は水蒸気にて加熱する方法は、加熱中にイモ類や
野菜類に必要以上に水分を与える事となり、その風味・
食感が水っぽくなり、また保形性が悪くなるため機械充
填や混合の際に崩れやすく、また、保存時において離水
してしまう傾向にあった。また、油ちょうする方法の場
合は、イモ類や野菜類が油を吸収し、その独自の風味を
損なってしまう傾向にあった。特に、原材料として冷凍
のイモ類や野菜類を用いる場合、上記従来法ではいずれ
も食感や保形性が著しく低下し、また、長期保存可能な
容器詰サラダを製した場合、離水が著しくなる。本発明
はこのような事情に鑑み、風味、食感が新しく、保形性
がよく、離水のないサラダの製法を提供することを目的
とする。However, the above-mentioned method of heating in hot water or in steam gives water to potatoes and vegetables more than necessary during heating, and the
The texture became watery and the shape retention deteriorated, so that it easily collapsed during mechanical filling or mixing, and also tended to separate during storage. In addition, in the case of the frying method, potatoes and vegetables tend to absorb oil and impair their original flavor. In particular, when using frozen potatoes and vegetables as raw materials, the texture and shape retention are significantly reduced in any of the above-mentioned conventional methods, and when a packaged salad that can be stored for a long time is produced, water separation becomes remarkable. . In view of such circumstances, an object of the present invention is to provide a method for producing a salad having new flavor and texture, good shape retention, and no water separation.
【０００４】[0004]
【課題を解決するための手段】本発明者は上記の目的を
達成するために種々検討した結果本発明に到達した。す
なわち、本発明は、（１）イモ類又は／及び野菜類を焙
焼した後、酸性調味料で和えることを特徴とする焙焼サ
ラダの製法、及び（２）イモ類又は／及び野菜類を焙焼
した後、酸性調味料で和え、これを容器に充填密封する
前又は後に、殺菌することを特徴とする容器詰焙焼サラ
ダの製法を提供するものである。Means for Solving the Problems The present inventor has made various studies in order to achieve the above object, and has reached the present invention. That is, the present invention provides (1) a method for producing a roasted salad characterized by roasting potatoes and / or vegetables and then seasoning with an acidic seasoning; and (2) potatoes and / or vegetables. It is intended to provide a method for producing a packaged roasted salad, which is roasted, then mixed with an acidic seasoning, and sterilized before or after filling and sealing in a container.
【０００５】[0005]
【発明の実施の形態】以下本発明を詳細に説明する。
尚、本発明において「部」はすべて「重量部」を、また
「％」はすべて「重量％」を意味する。本発明において
焙焼サラダとは、イモ類又は野菜類を焙焼後、マヨネー
ズ等の酸性調味料で和えたサラダのことをいう。焙焼し
たイモ類又は野菜類と酸性調味料の配合割合は、一般的
に前者６０〜８０％に対して後者２０〜４０％である。
また、焙焼サラダには必要に応じて、適度なサイズや形
状にカットしたキュウリやニンジン、タマネギ、グリー
ンピース等（茹で又は焼成したもの等）を添加混合して
も差し支えない。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
In the present invention, "parts" means "parts by weight", and "%" means "% by weight". In the present invention, the roasted salad refers to a salad prepared by roasting potatoes or vegetables and then mixing with a seasoning such as mayonnaise. The mixing ratio of the roasted potatoes or vegetables and the acidic seasoning is generally 60 to 80% of the former and 20 to 40% of the latter.
Further, if necessary, cucumber, carrot, onion, green peas and the like (boiled or baked ones) cut into appropriate sizes and shapes may be added to the roasted salad.
【０００６】本発明におけるイモ類とは、ジャガイモ、
サツマイモ、サトイモ、ヤマイモ、ナガイモ等である
が、特にデンプンを多く含むジャガイモとサツマイモが
望ましい。また、野菜類としてはカボチャ、ニンジン、
タマネギ等があげられるが、特にデンプンの多いカボチ
ャが望ましい。原材料のイモ類や野菜類としては、生鮮
に限らずチルド品や冷凍品でもよく、また、前処理とし
てブランチングや蒸煮処理したものも適宜用いることが
できる。尚、前処理としてブランチングや蒸煮処理後、
冷凍した原材料を用いると、本発明の実施に当たって特
に好ましい結果が得られる。In the present invention, potatoes include potatoes,
Sweet potato, sweet potato, yam, potato, etc., but potato and sweet potato containing a large amount of starch are particularly desirable. In addition, pumpkin, carrot,
Examples include onions and the like, and pumpkins with a large amount of starch are particularly desirable. The raw materials of potatoes and vegetables are not limited to fresh ones, and may be chilled products or frozen products, and those subjected to blanching or steaming as a pretreatment can be used as appropriate. In addition, after blanching and steaming as pre-processing,
The use of frozen raw materials provides particularly favorable results in the practice of the present invention.
【０００７】次に本発明において焙焼するとは、電気式
やガス式、セラミック式、直火式、炭火式等のロースタ
ーやオーブン、ヒーター等の加熱機を用いてイモ類又は
野菜類を加熱することをいい、その加熱の条件として
は、１００〜３００℃程度で５〜１２０分間程度が望ま
しい。イモ類や野菜類の表面を軽く焙焼した状態のもの
から、焦げ目がしっかり付く程度まで焙焼したものまで
適宜好みにより行えばよい。In the present invention, roasting means heating potatoes or vegetables using a heating machine such as a roaster, an oven, a heater, or the like of an electric type, a gas type, a ceramic type, a direct fire type, a charcoal type or the like. This means that the heating condition is desirably about 100 to 300 ° C. for about 5 to 120 minutes. It may be carried out according to preference, from a state in which the surfaces of potatoes and vegetables are lightly roasted, to a state in which the surface is roasted to a degree in which the browns are firmly adhered.
【０００８】例えば、標準サイズのカット状の生のジャ
ガイモ（重量１０〜２０ｇ程度）の加熱条件は、下記の
とおりである。 （１）１２０℃では２０〜１２０分間程度（好ましくは
４０〜８０分間） （２）１８０℃では１５〜７０分間程度（好ましくは３
０〜５０分間） （３）２２０℃では１０〜５０分間程度（好ましくは２
０〜４０分間） また、一度ボイルし常温のカット状のジャガイモ（重量
２０〜５０ｇ程度）の場合であると、下記のとおりであ
る。 （１）１２０℃では８〜１２０分間程度（好ましくは３
０〜７０分間） （２）１８０℃では５〜６０分間程度（好ましくは２０
〜４０分間） （３）２２０℃では３〜４０分間程度（好ましくは１０
〜３０分間） いずれの場合も、時間がその範囲より短いと、焙焼の風
味が得られず、また、保形性が向上せず、離水してしま
うものとなる。一方、その範囲より長いと焦げ臭がひど
くなり、美味しくない。尚、イモ類や野菜類の表面が軽
く焙焼された程度に処理することも本発明の範囲内とす
る。[0008] For example, the heating conditions for a cut size of a standard size potato (weight: about 10 to 20 g) are as follows. (1) At 120 ° C., about 20 to 120 minutes (preferably 40 to 80 minutes) (2) At 180 ° C., about 15 to 70 minutes (preferably 3 minutes)
(3) At 220 ° C., about 10 to 50 minutes (preferably 2 to 50 minutes)
(0 to 40 minutes) Further, the case of a potato cut in a boiled shape at room temperature (weight of about 20 to 50 g) once is as follows. (1) At 120 ° C., about 8 to 120 minutes (preferably 3
(2) At 180 ° C., about 5 to 60 minutes (preferably 20 minutes)
(3) At 220 ° C., about 3 to 40 minutes (preferably 10 minutes)
In any case, if the time is shorter than the range, the roasted flavor cannot be obtained, the shape retention is not improved, and water is separated. On the other hand, if it is longer than that range, the burning smell becomes severe and it is not delicious. In addition, it is also within the scope of the present invention to treat the potatoes and vegetables to such an extent that the surfaces are lightly roasted.
【０００９】酸性調味料としては、サラダ料理に通常使
用されているマヨネーズ、サラダドレッシング、タルタ
ルソース、ノンオイルドレッシング、食酢等が挙げられ
る。尚、サラダを加熱殺菌する場合は、耐熱性の酸性調
味料を用いるとよい。また、本発明における容器詰焙焼
サラダとは、上記焙焼サラダを、剛性のプラスチック製
容器や軟性の袋状容器等に充填密封した状態のものをい
う。この場合必要に応じバキュームをとってもよい。材
質としては、酸素透過性の低いものが望ましいが、密封
できるものであれば、特に限定するものではない。Examples of the acidic seasoning include mayonnaise, salad dressing, tartar sauce, non-oil dressing, vinegar and the like which are usually used in salad dishes. In addition, when heat-sterilizing a salad, it is good to use a heat-resistant acidic seasoning. Further, the container-packed roasted salad in the present invention refers to a state in which the above-mentioned roasted salad is filled and sealed in a rigid plastic container, a soft bag-shaped container or the like. In this case, vacuum may be taken if necessary. The material is preferably a material having low oxygen permeability, but is not particularly limited as long as it can be sealed.
【００１０】本発明における殺菌とは、一般生菌数１０
5 ／ｇ以下、かつ、大腸菌群が陰性／０．１ｇであるも
のをいう。方法としては、加熱や加圧、電磁波、紫外線
等を用いて適宜行えばよい。代表的な殺菌方法について
二つの例を説明する。第一の方法は、まず、イモ類及び
／又は野菜類を焙焼し６５℃以上に保ちながら、あらか
じめ６５℃以上に加熱しておいた酸性調味料と和え、６
５℃以上の品温を保ちながら容器に充填密封し、その後
冷却し、製品とする。第二の方法としては、容器に充填
密封したサラダを６５℃以上に保った湯中または水蒸気
中にて中心品温が６５℃以上になるように加熱し、その
後冷却して製品とする。[0010] The sterilization in the present invention means a general viable cell count of 10
5 / g or less and the coliform group is negative / 0.1 g. As a method, heating, pressurization, electromagnetic waves, ultraviolet rays, or the like may be used as appropriate. Two examples of typical sterilization methods will be described. In the first method, first, while roasting potatoes and / or vegetables and keeping them at 65 ° C. or more, they are mixed with an acidic seasoning previously heated to 65 ° C. or more,
The container is filled and sealed while keeping the product temperature of 5 ° C. or higher, and then cooled to obtain a product. As a second method, the salad filled and sealed in a container is heated in hot water or steam kept at 65 ° C. or more so that the central product temperature becomes 65 ° C. or more, and then cooled to obtain a product.
【００１１】本発明の実施に当たって、まず、生のイモ
類又は／及び野菜類をそのまま、あるいは、皮を剥いだ
後、ホール状のままか、又は適度なサイズにカット（５
〜５０ｇ程度）してから、セラミックロースターやコン
ベクションオーブン、トンネル式遠赤外線ヒーター等を
用いて、１００〜３００℃程度、５〜１２０分間程度、
焙焼する。次いで、放冷又は真空冷却し、マヨネーズや
サラダドレッシング、乳化型ドレッシング等の酸性調味
料で和え、本発明品である焙焼サラダを製する。尚、好
みに応じて他の具材（タマネギ、ニンジン、キュウリ、
コーン、グリーンピース、ベーコン等）を添加してもよ
い。また、必要に応じて、プラスチック製の容器に充填
密封し、６５〜１２１℃程度、１〜３０分間程度の加熱
殺菌を施し、一般生菌数１０5 ／ｇ以下、かつ、大腸菌
群が陰性／０．１ｇにし、長期保存可能な容器詰焙焼サ
ラダを得ることができる。In practicing the present invention, first, raw potatoes and / or vegetables are left as they are, or after peeling, are left in a hole shape or cut to an appropriate size (5.
~ 50g), then using a ceramic roaster, convection oven, tunnel type far infrared heater, etc., about 100-300 ° C, about 5-120 minutes,
Roast. Next, the mixture is allowed to cool or vacuum cooled, and is then seasoned with an acidic seasoning such as mayonnaise, salad dressing, or emulsified dressing to produce a roasted salad of the present invention. In addition, other ingredients (onion, carrot, cucumber,
Corn, green peas, bacon, etc.). If necessary, the container is filled and sealed in a plastic container, sterilized by heating at about 65 to 121 ° C. for about 1 to 30 minutes, and the number of general viable bacteria is 10 5 / g or less, and the coliform group is negative / It can be 0.1 g to obtain a container-packed roasted salad that can be stored for a long time.
【００１２】また、焙焼後、６５℃以上を保ちながら、
酸性調味料と和え、殺菌済の容器に充填密封し一般性菌
数１０5 ／ｇ以下、かつ、大腸菌群が陰性／０．１ｇの
殺菌されてなる容器詰焙焼サラダを得ることもできる。After the roasting, while maintaining the temperature at 65 ° C. or higher,
It can also be mixed with an acidic seasoning, filled in a sterilized container, sealed and sealed to obtain a sterilized container-packed roasted salad with a general bacteria count of 10 5 / g or less and a negative Escherichia coli group / 0.1 g.
【００１３】本発明の方法によれば、後の試験例に示す
ように、保形性がよく、新しい風味をもったサラダを得
ることができる。また、容器にサラダを充填密封し殺菌
処理を施し長期間保存可能な容器詰め焙焼サラダを製し
た場合、従来技術よりも、保形性、食感が非常に優れて
おり、また、離水が著しく抑制されたものを得ることが
できる。これは、イモ類や野菜類をオーブンやロースタ
ー等の加熱機により焙焼するこで、ボイルや蒸煮処理で
はなし得なかったイモ類や野菜類の独自の風味を維持で
きるのではないかと推察される。また、焙焼することに
より水分が蒸発するため、表面は乾燥し、内部はホクホ
クとした状態のものが得られる。このため表面の強度が
向上することで保形性がよくなり、また、もともとの水
分含量が少なくなるため長期間保存しても離水のない容
器詰め焙焼サラダが得られるのではないかと推察され
る。According to the method of the present invention, a salad having a good shape retention and a new flavor can be obtained as shown in the test examples below. Also, when a container is filled with salad, sealed, sterilized, and a container-packed roasted salad that can be stored for a long period of time is produced, the shape retention and texture are extremely superior to those of the prior art. A markedly suppressed one can be obtained. This is presumed that roasting potatoes and vegetables with a heating machine such as an oven or roaster could maintain the original flavor of potatoes and vegetables that could not be achieved by boiling or steaming. You. Moreover, since the water evaporates by roasting, the surface is dried, and the inside is obtained in a state where the inside is round. For this reason, it is speculated that by improving the strength of the surface, the shape retention is improved, and since the original water content is reduced, a roasted salad without water separation even after long-term storage may be obtained. You.
【００１４】[0014]
【実施例】以下本発明の実施例を説明する。 実施例１ ジャガイモの皮を剥き乱切り（重量２０〜５０ｇ程度）
しブランチング処理（９０℃、５分間）後冷凍した、乱
切り冷凍ジャガイモ４．５kgを、冷凍のままコンベクシ
ョンオーブンで、２００℃、２０分間焙焼した後、真空
冷却機にて１０℃に冷却した。得られた焙焼ジャガイモ
に、適度なサイズにカットしてから茹でた後流水冷却し
たニンジン０．６kg及びタマネギ０．３kgを添加し、胡
椒入りマヨネーズ１．５kgで和えて、本発明品である焙
焼サラダ６kgを製した。水っぽくなく、形崩れのない、
香ばしい風味の、ホクホクとした焙焼ポテトサラダが得
られた。Embodiments of the present invention will be described below. Example 1 Potato skin is peeled and shredded (weight: about 20 to 50 g)
4.5 kg of randomly chopped frozen potatoes frozen after blanching (90 ° C., 5 minutes) were roasted in a convection oven at 200 ° C. for 20 minutes while frozen, and then cooled to 10 ° C. by a vacuum cooler. . To the obtained roasted potatoes, 0.6 kg of carrots and 0.3 kg of onions, which were cut into a suitable size, boiled and then cooled with running water, were added, and were mixed with 1.5 kg of mayonnaise containing pepper to obtain the product of the present invention. 6 kg of roasted salad was produced. It is not watery and does not lose its shape,
A roasted roasted potato salad with a savory flavor was obtained.
【００１５】実施例２ 水洗い後ダイス状にカットしたサツマイモ３kgを、セラ
ミックロースターで１８０℃、４０分間焙焼した後、冷
蔵庫にて１０℃に冷却した。得られた焙焼サツマイモに
シロップ漬けしたリンゴ１．２kgと炒りゴマ６０ｇを添
加し、サラダドレッシング１．７４kgで和え、プラスチ
ック製のサラダ用カップに３００ｇずつ充填密封し、本
発明品である容器詰焙焼サツマイモサラダを製した。機
械による撹拌、充填をしているにもかかわらず、形崩れ
のないサラダが得られた。また、本品を冷蔵庫中で２日
間保存後食したところ、サツマイモの風味、食感がよく
残り、しかも、サツマイモからの離水が認められない良
好な容器詰焙焼サツマイモサラダが得られた。Example 2 3 kg of sweet potatoes cut into dice after washing with water were roasted at 180 ° C. for 40 minutes using a ceramic roaster and then cooled to 10 ° C. in a refrigerator. 1.2 kg of syrup-picked apples and 60 g of roasted sesame were added to the roasted sweet potato obtained, mixed with 1.74 kg of salad dressing, and 300 g each of plastic salad cups were sealed and sealed. A roasted sweet potato salad was made. Despite the mechanical stirring and filling, a salad without shape collapse was obtained. When this product was preserved in a refrigerator for 2 days and ate, a good packaged roasted sweet potato salad was obtained in which the sweet potato flavor and texture remained well and no water separation from the sweet potato was observed.
【００１６】実施例３ ダイス状にカット後冷凍したカボチャ３kgをトンネル式
遠赤外線ヒーターで、２２０℃、３０分間焙焼した。得
られた焙焼カボチャに、ベーコン１．２kgとタマネギ６
０ｇを炒めてから添加し、耐熱性マヨネーズ１．７４kg
で和えた。そしてポリエチレン性の袋に、得られた焙焼
カボチャサラダを５００ｇずつ充填密封し、７０℃、３
０分間の加熱殺菌処理を施してから、冷蔵庫にて１０℃
まで冷却し、本発明品である長期保存可能な容器詰焙焼
カボチャサラダを製した。機械による撹拌、充填をして
いるにもかかわらず、形崩れのないサラダが得られた。
また、本品を冷蔵庫中で３０日間保存後食したところ、
カボチャの風味、食感がよく残り、しかも、カボチャか
らの離水が認められない良好な容器詰焙焼カボチャサラ
ダが得られた。Example 3 3 kg of a pumpkin frozen after cutting into a die was roasted at 220 ° C. for 30 minutes using a tunnel-type far-infrared heater. 1.2 kg of bacon and 6 onions are added to the roasted pumpkin obtained.
Stir 0g and add, heat-resistant mayonnaise 1.74kg
It was tempered. Then, 500 g of the obtained roasted pumpkin salad is filled and sealed in a polyethylene bag at 70 ° C.
After heat sterilization for 0 minutes, 10 ℃ in refrigerator
To produce a container-packed roasted pumpkin salad of the present invention, which can be stored for a long period of time. Despite the mechanical stirring and filling, a salad without shape collapse was obtained.
Also, after eating this product for 30 days in the refrigerator,
A good packaged roasted pumpkin salad with good pumpkin flavor and texture remained, and no water separation from the pumpkin was observed.
【００１７】以下本発明を試験例にて詳細に説明する。 試験例１ （各加熱処理方法の製造工程中における形残
りの比較） 〔方法〕生の１５mmダイスカボチャを９７℃、５分間ブ
ランチングし、急速凍結したもの１５０部を、５０部ず
つ下記の処理を施した後、真空冷却機にて１０℃に冷却
した。それぞれにシロップ漬けリンゴ２０部と炒りゴマ
１部を加え、サラダドレッシング２９部で和え、透明な
プラスチック製の容器に機械充填した。上記製造工程中
の攪拌時及び機械充填時における形残りの程度を比較し
た。 〔処理〕 （１）９８℃、１０分間蒸煮した。 （２）１２０℃、１０分間油ちょうした。 （３）１８０℃、２０分間セラミックロースターで焙焼
した。Hereinafter, the present invention will be described in detail with reference to test examples. Test Example 1 (Comparison of shape residue during the manufacturing process of each heat treatment method) [Method] A 15 mm raw die pumpkin was blanched at 97 ° C. for 5 minutes, and 150 parts were frozen and frozen, and the following treatments were performed 50 parts at a time. , And cooled to 10 ° C. with a vacuum cooler. 20 parts of syrup-picked apples and 1 part of roasted sesame were added to each, mixed with 29 parts of salad dressing, and mechanically filled into a transparent plastic container. The degree of shape retention at the time of stirring and mechanical filling during the above manufacturing process was compared. [Treatment] (1) Steamed at 98 ° C for 10 minutes. (2) Fried at 120 ° C for 10 minutes. (3) The mixture was roasted at 180 ° C. for 20 minutes using a ceramic roaster.
【００１８】[0018]
【表１】 [Table 1]
【００１９】〔表１より〕蒸煮処理を施したカボチャ
は、攪拌や機械充填の工程を経ると崩れてしまい形残り
が悪く、保形性が悪いことがわかる。しかしながら、油
ちょう処理を施したカボチャと、本発明品である焙焼処
理を施したカボチャは、攪拌したり機械充填しても崩れ
ず、形残りが良く、このことから保形性が優れているこ
とが理解できる。[Table 1] It can be seen that the pumpkin which has been subjected to the steaming treatment collapses after passing through the steps of stirring and mechanical filling, resulting in poor shape retention and poor shape retention. However, the pumpkin that has been subjected to the frying treatment and the pumpkin that has been subjected to the roasting treatment, which is the product of the present invention, do not collapse even when stirred or machine-filled, has a good shape retention, and thus has excellent shape retention. I understand that there is.
【００２０】試験例２ （冷凍ポテトの加熱方法と保存
性の比較） 〔方法〕生のダイスポテト（約３０ｇ程度／個）を９７
℃、５分間ブランチングし、急速凍結したもの１８０部
を、６０部ずつそれぞれ下記の処理を施した。これらに
適度なサイズにカットし茹でたニンジン１０部ずつとタ
マネギ５部ずつを加え、マヨネーズ２５部ずつを添加し
和えた。このように製した３種類のポテトサラダをそれ
ぞれポリエチレン製の袋に充填密封し、７０℃、３０分
間加熱殺菌を施した。得られた３種類の長期間保存可能
な容器詰ポテトサラダの風味、離水及び食感の経時変化
を、よく訓練されたパネラー１０人より比較評価した。 〔処理〕 （１）９８℃、３０分間の蒸煮処理 （２）１２０℃、１０分間の油ちょう処理 （３）２００℃、３０分間のセラミックロースターによ
る焙焼処理Test Example 2 (Comparison between heating method and storage stability of frozen potatoes) [Method] 97 fresh die potatoes (about 30 g / piece) were used.
At 180 ° C., blanched for 5 minutes and rapidly frozen, 180 parts were subjected to the following treatments for 60 parts each. To each of them, 10 parts of carrots cut to a suitable size and boiled and 5 parts of onions were added, and 25 parts of mayonnaise was added and mixed. Each of the three types of potato salad thus produced was filled in a polyethylene bag, sealed, and sterilized by heating at 70 ° C. for 30 minutes. The three types of long-term storable container-packed potato salad were evaluated for flavor, water separation, and change over time in texture from ten well-trained panelists. [Treatment] (1) Steaming treatment at 98 ° C for 30 minutes (2) Frying treatment at 120 ° C for 10 minutes (3) Roasting treatment with a ceramic roaster at 200 ° C for 30 minutes
【００２１】[0021]
【表２】 [Table 2]
【００２２】〔表２より〕蒸煮処理を施した容器詰ポテ
トサラダ（１）は、風味が３０日後落ち、離水について
は日が経つにつれて非常に多くなり、またホクホクとし
た食感が失われ水っぽくなった。油ちょう処理を施した
容器詰ポテトサラダ（２）は、離水について経時変化は
なかったものの、油っぽくイモ類や野菜類独自の風味が
なく、またホクホクしていなかった。本発明の焙焼処理
を施した容器詰ポテトサラダ（３）は、３０日後若干落
ちるものの、香ばしくイモ類や野菜独自の風味があり、
離水も認められなかった。また、３０日経っても水っぽ
くなくホクホクとした食感を有していた。[Table 2] The steamed potato salad (1) has a flavor that drops after 30 days, and the amount of water separation increases with the passage of time, and the watery texture is lost due to the loss of texture. became. The potato salad (2) subjected to the frying treatment had no change over time in water separation, but did not have the original flavor of oily potatoes and vegetables, and was not tingling. The roasted potato salad (3) of the present invention, although slightly falling after 30 days, has a unique flavor of potatoes and vegetables,
No water separation was observed. Further, even after 30 days, it had a texture that was not watery and was full.
【００２３】[0023]
【発明の効果】本発明により、攪拌や機械充填をしても
形崩れせず、また、香ばしく、イモ類や野菜類独自の風
味をいかしたサラダを得ることができる。また、容器に
充填密封し殺菌処理を施した容器詰め焙焼サラダを製し
た場合、長期間保存しても、ホクホクとした食感を有
し、また、いつまでも離水がないサラダを得ることがで
きる。According to the present invention, it is possible to obtain a salad which does not lose its shape even by stirring or mechanical filling and which is fragrant and has a unique flavor of potatoes and vegetables. Further, when a container-packed roasted salad filled and sealed and subjected to a sterilization treatment is produced, even when stored for a long period of time, it has a fluffy texture, and it is possible to obtain a salad without water separation forever. .
Claims (2)
酸性調味料で和えることを特徴とする焙焼サラダの製
法。1. After roasting potatoes and / or vegetables,
A method for producing a roasted salad characterized by being seasoned with an acid seasoning.
酸性調味料で和え、これを容器に充填密封する前又は後
に、殺菌することを特徴とする容器詰焙焼サラダの製
法。2. After roasting potatoes and / or vegetables,
A method for producing a roasted salad packed in a container, wherein the salad is mixed with an acidic seasoning and sterilized before or after filling and sealing the container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27043696A JP3547574B2 (en) | 1996-10-14 | 1996-10-14 | Manufacturing method of roasted salad and packaged roasted salad |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27043696A JP3547574B2 (en) | 1996-10-14 | 1996-10-14 | Manufacturing method of roasted salad and packaged roasted salad |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10113144A true JPH10113144A (en) | 1998-05-06 |
| JP3547574B2 JP3547574B2 (en) | 2004-07-28 |
Family
ID=17486262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27043696A Expired - Fee Related JP3547574B2 (en) | 1996-10-14 | 1996-10-14 | Manufacturing method of roasted salad and packaged roasted salad |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3547574B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007061018A (en) * | 2005-08-31 | 2007-03-15 | Kenko Mayonnaise Kk | Method for producing salad, and salad |
| JP2010526534A (en) * | 2007-05-07 | 2010-08-05 | ノンパレイル コーポレーション | Baked potato products and process |
-
1996
- 1996-10-14 JP JP27043696A patent/JP3547574B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007061018A (en) * | 2005-08-31 | 2007-03-15 | Kenko Mayonnaise Kk | Method for producing salad, and salad |
| JP4704152B2 (en) * | 2005-08-31 | 2011-06-15 | ケンコーマヨネーズ株式会社 | Salad manufacturing method |
| JP2010526534A (en) * | 2007-05-07 | 2010-08-05 | ノンパレイル コーポレーション | Baked potato products and process |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3547574B2 (en) | 2004-07-28 |
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