JPH10276706A - Salad - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a salad resistant to syneresis with time and capable of keeping the aging stability and commercial value without deteriorating the palatability by adding a prescribed amount of gelatinized starch modified with octenylsuccinic acid. SOLUTION: A salad such as tuna salad or crab salad is incorporated with 0.5-4 wt.% (based on the total amount of the salad) of gelatinized starch modified with octenylsuccinic acid at a substitution degree (D.S.) of 0.005-0.02. The salad preferably contains an acidic O/W-type emulsion such as mayonnaise.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to salads containing raw vegetables and fruits, and ingredients similar thereto, and more particularly to salads which are simple and do not leave over time.

[0002]

2. Description of the Related Art An acidic oil-in-water emulsion obtained by emulsifying an oily substance in water is used in various ways in the food industry. The representative one is mayonnaise. In general, mayonnaise is produced by adding a normal temperature liquid oily substance, that is, salad oil, to a mixture of egg yolk, vinegar, water and a seasoning, and emulsifying the mixture. In addition, salads are prepared ingredients such as onions, cucumber, lettuce, celery and other vegetables,
It is cooked by mixing fruits such as apples and bananas, pasta, eggs, vermicelli, tuna (oiled tuna), mayonnaise and spices. For the preparation of these salad ingredients, for example, boil potatoes, pumpkins, etc., cut or crush them, boil and crush eggs, cut cucumber, cabbage, etc., and chop salt if necessary. Baking, macaroni, spaghetti and other pasta are boiled, drained and cooled,
Tuna is treated to remove oil from pickles.

[0003] By the way, in the case of salads using vegetables and fruits as ingredients, it is safe to eat immediately after eating with mayonnaise or dressing, but it is sold chilled at a side dish store or sold between breads. While refrigerated,
As time goes on, vinegar in mayonnaise,
Due to the action of osmotic pressure such as salt and sugar, water comes out of vegetables and fruits, gradually becomes watery, and the water (released water, water separation) from vegetables and fruits eventually makes the salad swim in a vessel. And the freshness, which is most important in salads, is significantly reduced. This is due to the fact that vegetables and fruits are extremely moist with a water content of 90% or more. Also, in the case of salads made with pasta such as macaroni and spaghetti, if the boiled pasta is not boiled enough, the pasta absorbs the water of mayonnaise, so the mayonnaise separates, leaving oil on the surface of the pasta. And it looks bad. On the other hand, if the pasta is boiled too much, the pasta cannot be drained enough.
The moisture oozes out and makes the salad condition and appearance worse.

[0004] In order to solve such a problem, there has been proposed a method of using an acidic oil-in-water-type emulsified food using an oil having a specific solid fat index (Japanese Patent Application Laid-Open No. 6-198625). This method uses, for example, an acidic oil-in-water emulsion corresponding to mayonnaise, without specifying an acidic oil-in-water emulsion, when producing salads, adding and mixing a modified starch of the present invention. Different from usage. Claim 3 describes that the gelatinized modified starch is blended as an emulsion stabilizer. However, there is no concrete description in the Examples and it is imaginable that the expected effect is obtained after the gelatinization of starch or the like. It is considered that the phase separation was prevented by the increase in viscosity of the unmodified starch, and the unmodified starch was pregelatinized. Therefore, it is essentially different from the octenyl succinated α-starch referred to in the present invention.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to solve these problems, that is, to prevent the salads from being segregated with time without losing the texture and simplifying the commercial value over time. It is to provide salads which are not spoiled.

[0006]

As a result of repeated studies, the present inventors have found that salads can be easily and significantly improved by adding and mixing octenylsuccinated α-starch with time. We have found and completed the present invention.

[0007] Salads in the present invention include onions,
Vegetables such as cucumber, lettuce and celery, and fruits such as apples and bananas are used as food ingredients, acidified emulsions such as mayonnaise, dressings, sauces and the like, and seasoned. Also, pasta, eggs, vermicelli, tuna (oiled tuna), ham and the like may be used in combination.

The octenyl succinated α-starch in the present invention refers to octenyl succinic esterification of starch and α-starch.
The esterification of the former is easily achieved by reacting with octenyl succinic anhydride or the like according to a conventional method. The latter alpha treatment is achieved by, for example, a drum dryer, an extruder, or the like. In addition, the pre-gelatinization treatment mentioned here is a treatment that can easily achieve a state of water absorption, swelling, and gelatinization after being dispersed in cold water.

The raw starch used for producing the octenyl succinated α-starch in the present invention includes commercially available starches such as tapioca starch, corn starch, waxy corn starch, high amylose corn starch, potato starch, and wheat starch. , Rice starch, sago starch, mung bean starch and the like, and bleached and solubilized products thereof.

In the present invention, the substitution degree (DS) of octenyl succinic oxidation refers to the number of moles of a functional group per mole of anhydroglucose residue. S. 0.005-0.0
It is preferable to use those having a substitution degree of 0.02.
If it is less than 05, the effect of preventing syneresis is insufficient, and water separation increases, which is not good. Further, even if the degree of substitution is 0.02 or more, the effect does not change much and there is no advantage in production, and only the difficulty in production occurs.

The degree of separation used in the embodiment of the present invention is as follows.
100 g of the prepared salad is placed in a container and stored in a refrigerator for 24 hours, then transferred to the center of a filter paper (# 2; diameter: 285 mm) and left for 1 hour to measure the area of the liquid that has permeated the filter paper. Value.

The octenyl succinated α-starch used in the present invention has a slight difference depending on the raw material starch and the degree of substitution, but 0.5 to 4.0 with respect to the total amount of food used.
%, Preferably 1.0 to 3.0% by weight. When the content is less than 0.5% by weight, prevention of delamination is insufficient and the effect is small. On the other hand, if the content is 4.0% by weight or more, the texture of the starch itself appears, which is not preferable.

The method for producing salads using the octenyl succinated α-starch of the present invention may be a conventional method which is generally used, and is only used when mixing the ingredients to be used with seasonings such as mayonnaise. Then, octenyl succinated α-starch is almost uniformly sprinkled and mixed. As an example, a method of producing a tuna salad is as follows: bleached onions and cucumbers are shredded, tuna (tuna) soaked in oil is added and mixed. At this time, the octenyl succinated α-starch was added at 0.5 to 4.0.
Wt%, then add mayonnaise and seasonings and mix.

As mentioned above, the produced salads are suitable without any separation over time. Also, if this salad is used as an ingredient in sandwiches,
Moisture does not transfer to the sandwiched bread or the like, and the commercial value is not impaired, and a suitable texture can be maintained.

Hereinafter, the present invention will be described specifically with reference to Examples, in which all parts are expressed as parts by weight.

[0016]

【Example】

Example 1 Raw potato starch, tapioca starch, corn starch, or waxy corn starch was added to 1200 parts of water in 100 parts.
0 parts and stirred to prepare a suspension for each sample number shown in Table 1, octenyl succinic anhydride was added as shown in Table 1,
After reaction at pH 8 at 30 ° C for 6 hours, neutralization with hydrochloric acid, washing with water,
Dehydration and drying gave octenylsuccinate starch. Table 1 shows the substitution degree. Next, the obtained starch octenyl succinate was dissolved in water 1.2 times and dropped on a drum dryer to produce the α-starch, which was refined to obtain a sample.

[0017]

[Table 1]

Example 2 Two parts each of modified α-starch of all sample numbers prepared in Example 1 were added to 100 parts of the total weight of food, and unmodified pregelatinized potato starch or pregelatinized tapioca starch was added. Tuna salad was prepared by adding 2 parts and adding no starch as a control and preparing as follows. After chopping the onion to about 5 mm and exposing it to water, 15 parts of cucumber cut into 20 parts of water, 43 parts of tuna (tuna) soaked in oil and 22 parts of mayonnaise were added. 2 parts of α-starch was added thereto and mixed to prepare a tuna salad sample. Each 100 g was transferred to a case, wrapped, stored in a refrigerator for 24 hours, and then transferred to a diameter of about 8 cm at the center of the filter paper. After 2 hours, the area of the portion wetted by the exuded liquid was measured. Calculated and measured the degree of separation.
At the same time, the texture was determined. Table 2 shows the results.
In addition, in the measured value of the delamination degree, those described as 50 or less means that there was no seepage of the liquid except for the adhesive surface with the filter paper of the tuna salad, and that the adhesive surface was not sufficiently wet. Represent.

[0019]

[Table 2]

Example 3 The modified α-starch and the pre-gelatinized potato starch of Sample Nos. 3, 7 and 11 prepared in Example 1 were each added to the food in an amount of 0.
Example 2 with the addition of 3, 0.5, 1, 2, 4, and 6%
In the same manner as in Example 1, a tuna salad was prepared, and the measurement of the degree of syneresis and the texture were determined. Table 3 shows the results. In addition, the texture evaluation was determined based on the following evaluation criteria. A: Smooth and favorable texture. ；: A slight sticky feeling is felt, but the texture is smooth and preferable. X: Watery or gluey, with poor texture.

[0021]

[Table 3]

Example 4 Sample Nos. 3, 7, 11, 14 and α prepared in Example 2
A tuna sand was prepared by sandwiching a tuna salad of modified tapioca starch between two loaves of bread (six pieces) with a thickness of about 1 cm. And wrap it in a wrap and place it in a 20 ° C constant temperature room for 24 hours.
After storing for a time, the texture was determined. As a result, in the case of using the pregelatinized tapioca starch, water was transferred to the bread, the bread was dissolved, and the texture was significantly reduced. On the other hand, those of Sample Nos. 3, 7, 11, and 14 were close to the texture at the time of preparation, and the bread was firm and had a favorable texture.

Example 5 Sample Nos. 3, 7, 11, 14 and α prepared in Example 2
Approximately 50 g of a tuna salad of genuine tapioca starch was placed on sushi rice spread on nori and rolled to prepare a tuna salad roll. After wrapping it in a wrap and storing it in a constant temperature room at 20 ° C. for 24 hours, the texture was determined. As a result, the one using pregelatinized tapioca starch transfers water to sushi rice,
The rice grain had no stickiness and was sticky, and the texture was significantly reduced. On the other hand, those of Sample Nos. 3, 7, 11, and 14 were close to the texture at the time of preparation, and the rice grains were firm and had a favorable texture.

As can be seen from the above examples, salads to which octenyl succinated α-starch is added are superior to unmodified α-starch and non-added α-starch in remarkably little syneresis and change in texture. Is obvious. In addition, in sandwiches, rolls, rice balls and the like using salads produced by adding this as an ingredient, the transfer of moisture to bread, rice, etc. is reduced, and in the distribution process, it is close to the texture immediately after production We can maintain state. Therefore, foods containing salads using the same are industrially and commercially useful and excellent in terms of texture stability during storage.

[0025]

The salads produced by using the octenylsuccinated α-starch of the present invention have very little change in the texture and the texture of the food using the salad. Can be reduced.

Claims (5)

[Claims] 1. A salad comprising octenyl succinated α-starch in an amount of 0.5 to 4% based on the total weight of the salad. 2. Salads according to claim 1, wherein the substitution degree (DS) of the octenyl succinated α-starch is 0.005 to 0.02. 3. The salad according to claim 1, wherein the salad contains an acidic oil-in-water emulsion. 4. The salad according to claim 1, wherein the salad is a tuna salad. 5. The salad according to claim 1, wherein the salad is a crab salad.