JPS59166056A - Potato salad - Google Patents

Abstract

PURPOSE:To prepare potato salad preservable for a long period without causing the aging of starch and the deterioration of the taste and flavor of the salad, by adding milk or powdered milk to a potato salad. CONSTITUTION:Conventional potato salad is incorporated further with 0.3-4% (solid basis) of milk or powdered milk as a part of the constituent components. It can be prepared by mixing potato as main ingredient with vegetables, fish or cattle meat and various seasonings as subsidiary materials, dressing the mixture with mayonnaise or a dressing, and adding milk or powdered milk thereto. The milk and powdered milk may be that commercially available.

Description

[Detailed description of the invention] The present invention relates to a novel potato salad.

Potato salad, which is made by adding vegetables, fish, meat, or various seasonings to boiled potatoes and dressing them with mayonnaise or dressing, has traditionally been used as an accompaniment to dishes. It has been valued as a gift or as something that enhances the flavor of dishes. By the way, potato salad like this is not something that can be kept for days, so if you want to preserve it for a long time, it is best to fill it into a container such as a can or bag, seal it, and heat sterilize it. It is customary. However, when potatoes are stored for a long period of time in this way, the current problem is that the starch quality of the potatoes shows signs of aging and the flavor deteriorates.

An object of the present invention is to provide a novel potato salad that is resistant to starch aging and flavor deterioration even when stored for a long period of time.

As a result of repeated research in accordance with the above objective, the present inventors discovered that the problems of conventional potato salad made by adding milk or milk powder to it are difficult to recognize, The present invention has now been completed.

The present invention provides a potato salad containing milk or powdered milk.

The present invention will be explained in detail below.

The potato salad of the present invention is made by adding milk or powdered milk as a part of the constituent ingredients to the above-mentioned conventional potato salad.

The boiled potatoes used as the main ingredient may have a certain shape, or may be mashed into crushed or semi-crushed shapes.

Supplementary materials that may be included as necessary include vegetables, fish, livestock, and various seasonings. Specifically, vegetables include cooked carrots, corn, green peas, onions, etc., fish and meat include ham, corned beef, canned tuna, etc., and various seasonings include salt, pepper, etc. I can list the following.

Conventional potato salad is made by mixing these main ingredients and sub-ingredients with mayonnaise or dressing, but the potato salad of the present invention is made by adding milk or powdered milk to these ingredients.

Milk may be a commercially available product, such as a regular commercial product (solids content approximately 70%).
~ / Left Osamu) or concentrated milk obtained by condensing it. In particular, in the latter case, it may be used as it is or in an appropriately diluted form.

The milk powder may be a commercially available product, such as whole milk powder or skim milk powder. When added, these are usually added in the form of an appropriately diluted solution with fresh water.

If the content of milk or milk powder is less than 0.3% in terms of solid content, aging of the starch quality and deterioration of the flavor of the product will be observed, and it is difficult to obtain the effect of preventing these. Since odor is generated, the content of these is preferably 0.3 to 11%, more preferably 0.7 to 11%.
．． ? f). It goes without saying that milk and powdered milk may be added alone or in combination (especially in the latter case, the ratio of both may be arbitrary).

The potato salad of the present invention, which is made of the above-mentioned constituent materials, can be produced according to the conventional manufacturing method for this kind of thing (using milk or powdered milk as part of the constituent ingredients, for example, using mayonnaise, etc.). There is no particular difference except that it is added at the mixing stage.Specific examples of general manufacturing methods are explained in the following test examples.

The potato salad of the present invention may be used immediately after production, but after filling and sealing containers such as cans and bags according to conventional methods, for example, if the potato salad is canned, it may be used at 10 °C for 30 minutes. If the retort pouch is heat sterilized at 70°C for 30 minutes, this product will not cause the starchy aging of potatoes even after long-term storage.
Furthermore, it is difficult to notice any deterioration in flavor.

The following test examples show the degree of starch anti-aging effect and flavor deterioration effect during product storage due to the milk powder content of the potato salad of the present invention containing milk powder obtained according to a common manufacturing method. be. Incidentally, in the present invention, the terms ``parts'' and ``parts'' are also based on weight.

Test Example A potato salad of the present invention was produced from constituent materials having the following blending ratios.

First, the following preparations were carried out for each raw vegetable.

After peeling the potatoes, cut them into appropriate sizes, about 0 g
It was steamed for ~50 minutes until it became soft, and then crushed to give a crushed shape (matsushi-like).

The carrots were cut into dog dice and steamed until soft.

For the corn, I drained the water from canned corn.

Additionally, I chopped the onions.

Next, when making potato salad, milk powder is diluted and dissolved in clear water, mixed together with potatoes, mayonnaise, and seasonings, and then other ingredients are added and further mixed with a degassing mixer to make the potato salad of the present invention. was manufactured.

At this time, a total of seven types of milk powder-containing potato salads were produced by changing the milk powder content to Olo, /, 0.3, 0.7, Yu, ψ, and 7%.

Constituent materials Part Potato (crushed) 3S Carrot (diced) S Corn (boiled canned product) S Onion (chopped) 3 Mayonnaise
2 Seasonings on the left (salt, pepper) 3 Powdered milk (whole milk powder) After the tubes were sealed, they were heat sterilized at 103°C x jO for minutes.

After storing these canned potato salads at room temperature for several months, the cans were opened and the state of starch deterioration and flavor were examined. The results are shown in the table.

From the above results, the potato salad of the present invention containing milk or milk powder exhibits starch aging phenomenon even when stored for a long period of time compared to the conventional potato salad containing no milk powder. It is understood that flavor deterioration is also difficult to recognize. It is not clear why a potato salad with such characteristics can be obtained by adding milk or milk powder, but it is likely that certain components contained in milk or milk powder, such as casein, are present in potato salad. It is presumed that this is because it acts to prevent crystallization of pregelatinized starch.

Furthermore, the above results show that in the potato salad of the present invention, separation of oil derived from mayonnaise or dressing, which tends to occur with conventional sterilization treatments, is difficult to observe; It can be seen that the odor is also difficult to recognize.

The present invention will be explained in more detail below with reference to Examples.

Example/ In the above test example, milk (solid content / 2%) was used instead of powdered milk and fresh water.
A milk-containing potato salad of the present invention was produced in the same manner except that the following formula was added:

EXAMPLE A milk powder-containing potato salad of the present invention was produced from constituent materials having the following blending ratios according to the method of the above test example.

Potato (diced) / Left (crushed) 5 Carrots (diced) Onion (chopped) 3 Tuna meat (canned) ig mayonnaise
2゜Seasonings (salt, pepper) 3 Powdered milk (skimmed milk powder)/S Shimizu 10. Left total 10θ
, 0 Example 3 Same as the above Example except that corned beef was used instead of tuna meat, and 2.0 parts of whole milk powder and 10 parts of fresh water were used instead of 7.3 parts of skim milk powder and 70.3 parts of fresh water. A powdered milk-containing boteto salad of the present invention was produced.

Example G In Example λ above, dressing was used instead of mayonnaise, and 7.3 parts of powdered milk and 10.9 parts of fresh water were added. A milk-containing potato salad of the present invention was produced in the same manner, except that 2 parts of concentrated milk (solid content: 25 parts) (corresponding to a solid content of 3 parts) was added instead of the left part.

A portion of each boteto sarada prepared in the above embodiment/~da was filled into No. 3 cans by /θO1, and after tightening, the ios'
Heat sterilization is carried out under conditions of 100 f. After making it into a retort pouch, it was heat sterilized under conditions of 70'G x 30 minutes.

When the products were opened and examined for starch aging and flavor, no aging phenomenon was observed in any of the products, and the flavor was good.

Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] /Potato salad containing milk or powdered milk. The content of milk or powdered milk is θ, 3 to lI in terms of solid content.
%, the potato salad according to claim 1.