JPH11239462A - Potato salad-like dressing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a potato salad-like dressing having good adhesivity to vegetables or the like, excellent properties and plain taste, and capable of reducing the compounding ratio of yoke. SOLUTION: To dried potato such as potato flake or potato powder are added an acidulant such as vinegar, yolk or whole egg which is raw or has been heat treated, a heat-sterilized acid fermented milk such as yogurt and further optionally a pulverized matter derived from at least one kind selected from vegetables, fruits and grains, and their dried products and processed foods, the mixture is placed in a homogenizer or the like, it is emulsified and dispersed by stirring and mixing it while an edible oil is slowly added with the result that the objective potato salad-like dressing is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a potato salad flavor dressing containing dried potatoes as a raw material.

[0002]

2. Description of the Related Art In recent years, demand for dressings has rapidly increased along with an increase in demand for delicatessen foods such as salads, pasta, and the like, and the variety of dressings is abundant. Italian, Thousand Island, French, Japanese, mayonnaise styles Various types of dressings are commercially available.

[0003] Dressings are roughly classified into non-oil dressings and oil-containing dressings, and oil-containing dressings are generally used more frequently because of their good mouthfeel. Further, the oil-containing dressings are:
The oily phase and the aqueous phase are separated, and are divided into separate dressings which are used by stirring at the time of use, and emulsified dressings which are emulsified by adding a food material having an emulsifying action such as eggs.

[0004] On the other hand, potato salad is obtained by crushing boiled potatoes and crushing onions, carrots, cucumbers, corn,
Add green peas, add mayonnaise and mix. Potato salads are used by being attached to sandwiches, breads, lunch boxes, and the like, and to vegetable salads such as lettuce, and have the advantage of being voluminous and thicker than dressings.

[0005]

However, the conventional dressing is generally in the form of a liquid or mayonnaise. In particular, liquid ones are poorly adherent because they flow over vegetables and the like and only accumulate on the bottom of the container. There was a problem that the taste of dressing could not be tasted with vegetables and the like.

In addition, oil-containing dressings have a good mouthfeel, but contain a large amount of oil, so that the oily smell tends to remain in the aftertaste.
In addition, the emulsifying type dressing therein often uses a large amount of eggs, particularly egg yolk, in order to impart an emulsifying effect,
There was a problem that the cholesterol content was high.

Further, potato salad can be used in addition to sandwiches, breads, lunch boxes, vegetables, etc., and has the above-mentioned advantages over dressing. However, potato salad is boiled, and small pieces of vegetables, etc. are used. It was necessary to mix things, mayonnaise, etc., and because it did not last long, it had to be made each time, and it was difficult to use it easily anytime and anywhere.

Accordingly, an object of the present invention is to provide a potato salad-like dressing that has excellent adhesion and spreadability to vegetables and the like, has a refreshing flavor, and can reduce the amount of egg yolk. is there.

[0009]

Means for Solving the Problems The present inventor has conducted intensive studies to achieve the above-mentioned object. As a result, in addition to edible oil, acidulant and egg yolk, dried potatoes and acid-fermented milk as dressing raw materials. It has been found that by using this, an unprecedented potato salad-like dressing can be obtained, and the present invention has been completed.

That is, the potato salad-like dressing of the present invention contains dry potato, edible oil, acidulant, egg yolk, and acid-fermented milk as raw materials, and is emulsified and dispersed by stirring and mixing. It is characterized by.

According to the present invention, since the dried potatoes are used as a raw material, a refreshing flavor similar to a potato salad can be imparted, and a fluid and malleable dressing with a firm body can be obtained. , Bread and the like in a sufficient volume, so that the taste of the dressing can be fully enjoyed together with vegetables, bread and the like.

Further, since the dried potatoes can be used as they are, in the dressing manufacturing process, there is no need to perform a heating process such as boiling or steaming, so that the cost can be reduced.

Further, the acid fermented milk brings about an emulsifying effect of the edible oil, so that the amount of yolk having a high cholesterol content can be reduced.

Furthermore, potato salad generally has poor storage stability and must be prepared each time. However, since the present invention is a potato salad-like dressing, for example, it is filled and sealed in a container or the like. By performing sterilization as needed, the storage stability is dramatically improved, and it is possible to take it out of the container and use it easily when necessary, as in a general dressing.

In the present invention, it is preferable that at least one crushed material selected from vegetables, fruits, cereals, and processed foods is contained in addition to the raw materials. According to this, a dressing with a flavor closer to potato salad can be obtained. In addition, it is more preferable that the onions are ground as the vegetables.

It is preferable that the vegetables, fruits, and cereals are dried products. Since a dry product can be used as it is, a heating process such as boiling or steaming is not required in a dressing manufacturing process, and cost can be reduced.

Furthermore, it is preferable that the acid-fermented milk is heat-sterilized. By using an acid-fermented milk that has been heat-sterilized in advance, the emulsion stability is further improved,
Preservability can be further improved.

Furthermore, it is preferable to fill and seal a flexible container which can be squeezed out. According to this,
It can be stored in a refrigerator or the like, and can be used by squeezing out a necessary amount like mayonnaise when needed.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. As the dried potato used in the present invention, washed, peeled, cut, steamed potatoes, crushed with a grinder, dried with a drum dryer, peeled from the drum and flaked dry mashed potato, Potato powder or potato granules, which are obtained by passing potatoes simmered and crushed through a mesh and dried, are preferably used. Also, pregelatinized potato starch can be used as the dried potato. These dried potatoes may be mixed with other raw materials as they are, but it is preferable to add and mix water, preferably hot water of 70 ° C. or higher to make a paste beforehand and then mix with other raw materials.

As the edible oil, vegetable oil is preferable. For example, soybean oil, corn oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, peanut oil, sunflower oil, olive oil and the like can be used.

As the acidulant, vinegar is mainly used, and rice vinegar, malt vinegar, lees vinegar and fruit vinegar are particularly preferable, and acetic acid which is a component of vinegar may be used. Further, lemon juice, citric acid, malic acid, or the like may be used to supplement sourness.

Further, as the egg yolk, a raw whole egg or yolk may be used, or a whole egg or yolk pre-heated and coagulated by means such as boiling may be used. The heat-coagulated egg yolk has a poor emulsifying action, but in the present invention, the emulsifying action is provided by the acid-fermented milk described below, so that the emulsification of the edible oil does not become insufficient.

Furthermore, in the present invention, acid fermented milk is
A semi-gelled or liquid dairy product obtained by fermenting dairy ingredients with lactic acid bacteria. Non-heated dairy products containing viable bacteria such as yogurt, for example, "Calpis" (trade name, Calpis Food Industry Co., Ltd. ) May be used, but it is preferable to use a heat-sterilized product in order to improve storage stability and emulsion stability.

In practicing the present invention, in addition to the above-mentioned raw materials, vegetables such as onions, carrots, cucumbers, green peas, fruits such as apples, cereals such as cooked corn, sausage, ham, One or more selected from processed foods such as kamaboko may be ground and added. Among these, pulverized onions that can hardly impair the fluidity of the dressing and impart a refreshing flavor are preferably employed. Further, as the vegetables, fruits and cereals as described above, dried products dried by means such as freeze-drying can also be used. In addition, salt,
Seasonings such as sugar and sodium glutamate may be added.

In the present invention, the mixing ratio of each raw material is 50 to 120 parts by weight of dry potato (by dry matter), 2 edible oils,
100 to 400 parts by weight, 10 to 80 parts by weight of egg yolk, 10 to 50 parts by weight of acidulant (as vinegar), 50 to 150 parts by weight of acid fermented milk (as hydrate), 10 to 100 parts by weight of water . In addition, it is preferable that water is added as hot water of 70 ° C. or more to dry potatoes and mixed, and the dried potatoes are used in advance to form a paste.

The method for producing the potato salad-like dressing of the present invention is not particularly limited.
Egg yolk, acid-fermented milk, and, if necessary, vegetables, fruits, cereals, or at least one crushed material selected from their dried and processed foods, mixed, and placed in a homogenizer or the like. Then, stir and mix while gradually adding the edible oil. On the other hand, it can be produced by kneading dried potatoes in advance with an appropriate amount of water or hot water to make a paste, and adding and mixing the above paste to the emulsion obtained above. The paste obtained by kneading the dried potatoes with water or hot water can be added and mixed together with other raw materials and emulsified, and further, the dried potatoes can be directly added and mixed together with other raw materials.

The potato salad-like dressing thus obtained is filled in a squeezable flexible container made of a synthetic resin, a laminated film or the like, such as a mayonnaise container, and sealed with a cap. It is preferable to commercialize the product by heat sterilization as necessary.
As a result, the storage stability is remarkably improved, and it can be stored in a refrigerator even after opening, and can be used by opening a cap when necessary and squeezing out a necessary amount.

The potato salad-like dressing according to the present invention can be eaten over vegetable salads or fried foods in the same manner as conventional dressings and sauces, and can be eaten on breads, sandwiches, etc. You can also eat it as a side dish. In that case, it is more viscous and less fluid than conventional dressings, but it is more fluid and malleable than ordinary potato salads, so it is easy to apply and can be attached in a sufficient volume, making it a lunch box Can also be prevented from flowing down through gaps between containers or between sandwiches.

[0029]

EXAMPLES Example 1 Calpis (trade name, manufactured by Calpis Food Industry Co., Ltd.) 10
0 parts, vinegar 30 parts, salt 3 parts, pepper 1 part, onion 200
Of the whole egg in a homogenizer, and gradually add 300 parts of salad oil to the emulsified product obtained by stirring.
And 80 parts of potato powder, 60 parts of hot water added and mixed into a paste, and the mixture was added to a mixer to obtain an emulsified potato salad-like dressing.

The resulting potato salad-like dressing was tasted by a panel of seven panelists and subjected to a sensory test. As a result, all of the panelists were evaluated as refreshing, smooth and palatable, and optimal and delicious as a dressing for vegetable salads and the like. did.

Furthermore, when the dressing was sandwiched between sandwiches or the like, it could be adhered with a sufficient volume, and even if the sandwich was eaten while tilted, it did not flow down from the gaps in the sandwich.

Example 2 A paste prepared by adding and mixing 35 parts of hot water to 50 parts of dried mashed potatoes, 150 parts of yogurt, 7 raw egg yolks
0 parts, 40 parts of vinegar, 0.1 part of citric acid, and 5 parts of salt were placed in a homogenizer and stirred while gradually adding 400 parts of salad oil to obtain an emulsified potato salad-like dressing.

The resulting potato salad-like dressing was croquetted and tasted by seven panelists as in Example 1, and as a result, all seven were evaluated to be significantly more delicious and palatable than a croquette simply coated with Worcester sauce. did.

A dressing sample was prepared in the same manner as in Examples 1 and 2, except that dried potatoes and water were not used.
It did not become a salad-like product.

[0035]

As described above, according to the present invention,
By using dried potatoes as a raw material, a refreshing flavor similar to potato salad can be imparted, and it can be attached to vegetables, bread, etc. in a sufficient volume, so that the taste of dressing with vegetables, bread etc. is sufficient You can taste it. Also, since the dried potatoes can be used as they are, in the dressing manufacturing process,
A step of performing a heat treatment such as boiling or steaming becomes unnecessary, and cost can be reduced.

Further, since the acid-fermented milk brings about an emulsifying action of the edible oil, the amount of yolk having a high cholesterol content can be reduced. Furthermore, filling the container,
By sealing and commercializing as a dressing, preservability is enhanced, and it is possible to take it out of the container when necessary and easily use it.

Claims (6)

[Claims] Claims 1. As raw materials, dried potatoes, edible oil,
A potato salad-like dressing containing an acidulant, egg yolk, and acid-fermented milk, which are stirred and mixed and emulsified and dispersed. 2. The potato salad-like dressing according to claim 1, further comprising at least one crushed material selected from vegetables, fruits, cereals and processed foods in addition to the raw materials. 3. The dressing of the potato salad style according to claim 2, wherein the onions are crushed as the vegetables. 4. The vegetable, the fruit, and the cereal,
The dressing according to claim 2 or 3, which is a dried product. 5. The potato salad-like dressing according to claim 1, wherein the acid-fermented milk is heat-sterilized. 6. The potato salad-like dressing according to claim 1, which is filled and sealed in a squeezable flexible container.