JPH0984563A - Bagged food for salad - Google Patents
Bagged food for saladInfo
- Publication number
- JPH0984563A JPH0984563A JP8190169A JP19016996A JPH0984563A JP H0984563 A JPH0984563 A JP H0984563A JP 8190169 A JP8190169 A JP 8190169A JP 19016996 A JP19016996 A JP 19016996A JP H0984563 A JPH0984563 A JP H0984563A
- Authority
- JP
- Japan
- Prior art keywords
- bag
- salad
- food
- food material
- packed
- 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
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明はスーパーマーケット
のバックヤード等で簡単に手を加えるだけで、手作り風
のサラダ（調理パンに挟み込む「フィリング材」として
のスプレッドを含む）を供給し得るようにしたサラダ用
袋詰め食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention makes it possible to supply a handmade salad (including a spread as a "filling material" to be sandwiched between cooking pans) by simply modifying the backyard of a supermarket. Bagged food for salad.
【０００２】[0002]
【従来の技術】従来、スーパーマーケット等で販売され
ているサラダ、煮物等の惣菜は、一次調理した段階で仕
入れ、バックヤードで簡単な調理をした後、小分けパッ
クする惣菜と、完全調理した段階で仕入れ、販売用の皿
に小分けパックする惣菜とに区分けされている。例え
ば、卵サラダをスーパーマーケットの店頭で販売する場
合作り立ての卵サラダが供給できれば消費者に好まれる
のであるが、バックヤードという限られたスペースの中
で、卵のボイル、脱殻、カット等の作業に手間がかか
り、従って、作り立ての卵サラダを提供することは困難
である。そのためスーパーマーケット等では完全調理し
た卵サラダを仕入れて、バックヤード等で小分けパック
しているのが実情である。しかし、卵サラダは、茹で卵
を潰したり、細かくカットした状態で、マヨネーズ等の
酸性調味料と和えるため、日持ちが悪く、しかも経時的
に風味が劣化しやすい傾向にある。一方、容器に充填・
密封し、加熱殺菌して得られる容器詰め殺菌卵サラダ
は、日持ちは良いが、家庭で作る卵サラダのような作り
立ての状態とはほど遠く、外観や食感が良くない傾向に
ある。2. Description of the Related Art Conventionally prepared side dishes such as salads and simmered foods sold in supermarkets are stocked at the stage of primary cooking, then cooked briefly in the backyard, then prepared side by side and packed at the stage of complete cooking. It is divided into side dishes that are subdivided into plates for purchase and sale. For example, when selling egg salad at a supermarket store, it is preferred by consumers if freshly prepared egg salad can be supplied, but in the limited space of the backyard, for egg boiling, shelling, cutting, etc. It is time consuming and therefore it is difficult to provide a fresh egg salad. Therefore, in the supermarkets etc., it is the actual situation that stocked egg salads are stocked and packed in small packages in the backyard. However, the egg salad has a poor shelf life and tends to deteriorate its flavor over time because it can be mashed with eggs or finely cut and can be mixed with an acidic seasoning such as mayonnaise. Meanwhile, fill the container
The container-sterilized egg salad obtained by sealing and heat sterilizing has a long shelf life, but is far from the freshly prepared state like an egg salad made at home, and tends to have a poor appearance and texture.
【０００３】[0003]
【発明が解決しようとする課題】従って、本発明はスー
パーマーケットのバックヤード等で簡単な操作により、
作り立て同様のサラダに仕上げることができ、しかも日
持ちの良い、サラダ用袋詰め食品を提供することを目的
とする。Therefore, according to the present invention, a simple operation can be performed in a backyard of a supermarket.
It is an object of the present invention to provide a bagged food for a salad, which can be made into a salad similar to a freshly made one and has a long shelf life.
【０００４】[0004]
【課題を解決するための手段】本発明者等は上記事情に
鑑み種々検討を重ねた結果、茹で卵、ツナ肉等のほぐれ
性を有する食品素材と調味料及び包装体を工夫すること
によって、サラダの日持ちの向上、風味の劣化の防止、
及び作り立ての外観と食感の付与という目的が達成でき
ることを見出し、この知見に基づき本発明を完成するに
至った。すなわち、本発明は、（１）ほぐれ性を有する
食品素材と酸性調味料を合成樹脂製の袋に、充填・密封
してなるサラダ用袋詰め食品、（２）全体量に対して酸
性調味料を１５％乃至３０％含有してある（１）記載の
サラダ用袋詰め食品、（３）ほぐれ性を有する食品素材
が脱殻した丸のままの茹で卵である（１）又は（２）記
載のサラダ用袋詰め食品、（４）ほぐれ性を有する食品
素材がボイルポテトである（１）又は（２）記載のサラ
ダ用袋詰め食品、（５）酸性調味料としてマヨネーズを
含有させてなる（３）又は（４）記載のサラダ用袋詰め
食品。（６）ほぐれ性を有する食品素材の他に、固形状
の具を含有してなる（１）乃至（５）記載のサラダ用袋
詰め食品、（７）袋全体を真空包装してなる（１）乃至
（６）記載のサラダ用袋詰め食品、（８）ほぐれ性を有
する食品素材の表面に、酸性調味料をからめてあり、こ
れらを合成樹脂製の袋に充填し脱気密封してあるサラダ
用袋詰め食品を提供するものである。Means for Solving the Problems As a result of various studies in view of the above circumstances, the inventors of the present invention devised a loose food material such as boiled egg and tuna meat, seasoning and a package, Improves the shelf life of salads, prevents deterioration of flavor,
Further, they have found that the purpose of imparting a fresh appearance and texture can be achieved, and the present invention has been completed based on this finding. That is, the present invention relates to (1) a bagged food for salad obtained by filling and sealing a food material having a loosening property and an acidic seasoning in a synthetic resin bag, and (2) an acidic seasoning with respect to the total amount. 15% to 30% is contained in the bag food for salad according to (1), (3) the food material having a loosening property is a boiled egg that has been dehulled and remains intact, according to (1) or (2) (4) Salad bagging food, (4) Salad bagging food according to (1) or (2), wherein the food material having looseness is boiled potato, (5) Mayonnaise as an acidic seasoning (3) ) Or a bagged food for salad according to (4). (6) The bagged food for salad according to (1) to (5), which contains a solid ingredient in addition to the food material having looseness, and (7) the entire bag is vacuum-packed (1 ) To (6), the packaged food for salad, (8) the surface of the food material having looseness is entwined with an acidic seasoning, which is filled in a synthetic resin bag and hermetically sealed. It is intended to provide bagged food for salads.
【０００５】本発明のサラダ用袋詰め食品は、ほぐれ性
を有する食品素材をそのままの形態か、手揉みしてほぐ
すことができる程度の大きさにして充填してあるため、
袋内のほぐれ性を有する食品素材は微生物汚染がほとん
どないか、またその汚染を受けにくい。また袋内にはほ
ぐれ性を有する食品素材と一緒に酸性調味料が充填され
ているので、当該食品素材の周囲は微生物の発育が抑制
される環境になっているため、既に喫食できるまでにカ
ットされた状態にある袋詰めサラダ食品に比べてすこぶ
る日持ちが良好となる。なお、真空包装すれば酸素が遮
断されるため、日持ちはさらに向上する。さらに、ほぐ
れ性を有する食品素材をそのままの形態か、手揉みして
ほぐすことができる程度の大きさにして充填してあり、
バックヤード等でサラダに仕上げる際に食品素材を揉み
ほぐし、その素材の組織をその時にこわすことができる
ため、作り立て同様の外観や食感のサラダに仕上げるこ
とができる。また、合成樹脂製の袋に当該食品素材が充
填・密封されており、また合成樹脂製の袋は可塑性があ
るため、手指にて袋の外から中身を揉みほぐすことがで
き、衛生的に、且つ簡単な操作で、サラダに仕上げるこ
とができる。なお、固形状の具を含有していても目視及
び触感によって、具と食品素材を区分けできるので、ほ
ぐれ性を有する食品素材のみを揉みほぐすことができ
る。The bagged food for salad according to the present invention is prepared by filling the loose food material in its original form or in a size such that it can be easily rubbed by hand.
The food material having a loosening property in the bag has little or no microbial contamination. In addition, since the bag is filled with an acidic seasoning together with a food material having a loosening property, the surroundings of the food material are in an environment in which the growth of microorganisms is suppressed, so it is necessary to cut before eating. It has a much better shelf life than bagged salad food in the ready state. In addition, since oxygen is blocked by vacuum packaging, shelf life is further improved. Furthermore, the food material having loosening property is filled as it is or in a size that can be loosened by rubbing by hand,
When the salad is finished in the backyard or the like, the food material can be massaged and broken, and the texture of the material can be broken at that time, so that the salad can have the same appearance and texture as freshly made. Further, since the food material is filled and sealed in a synthetic resin bag, and the synthetic resin bag is plastic, the contents can be rubbed and loosened from the outside of the bag with fingers, which is hygienic and You can make a salad with a simple operation. Even if a solid ingredient is contained, the ingredient and the food material can be distinguished from each other visually and by touch, so that only the food material having the loosening property can be kneaded and loosened.
【０００６】[0006]
【発明の実施の形態】以下本発明を詳細に説明する。な
お、本発明において、「％」はすべて「重量％」を意味
する。本発明において、ほぐれ性を有する食品素材と
は、茹で卵、ボイルポテト、ツナ肉、カニ風味蒲鉾等
の、手やハシ等で揉みほぐすと容易に小片にほぐすこと
のできるサラダ原料を言い、通常片手で揉みほぐすこと
ができる程度の大きさ、例えば、１２０立方センチメー
トル前後の大きさのサラダ用原料をいう。また、酸性調
味料とは、マヨネーズ、サラダドレッシング、半固体状
ドレッシング（ピクルス等の細片を加えたものを含
む）、ノンオイルドレッシング、食酢等の酸性の流動性
調味料をいう。また、固形状の具とは、グリンピース、
コーン等の粒状野菜、人参、タマネギ等のカット野菜及
び海老、鶏肉等の魚介・畜肉類の細片等の、手やハシ等
で揉みほぐしても容易にはほぐれないサラダ原料をい
う。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, all "%" mean "% by weight". In the present invention, the food material having a loosening property is a boiled egg, boiled potato, tuna meat, crab-flavored kamaboko, etc., a salad raw material that can be easily loosened into small pieces by rubbing with a hand or a hash, etc. It refers to a raw material for a salad that has a size that can be loosened and rubbed with, for example, a size of about 120 cubic centimeters. The acidic seasoning means mayonnaise, salad dressing, semi-solid dressing (including those in which fine pieces such as pickles are added), non-oil dressing, acidic fluid seasoning such as vinegar. The solid ingredients are green peas,
It is a salad raw material such as corn and other granular vegetables, carrots, onions and other cut vegetables, and shrimp, chicken and other seafood / meat strips that cannot be easily loosened by rubbing with a hand or a hash.
【０００７】次に本発明に係るサラダ用袋詰め食品を、
食品素材が茹で卵の場合を例にとって図示に従って説明
する。図１で３はポリエチレン、ポリ塩化ビニル等の強
靱且つ防水性の軟質合成樹脂製の袋を示す。この袋３は
比較的縦長の形状で、その内部に所定量の茹で卵と酸性
調味料を充填した後でも尚上部に十分な空間を残し、こ
れによりその後の茹で卵と酸性調味料の十分な混ぜ和わ
せを行ない得るような大きさの袋であればよい。当該袋
３内に脱殻した丸のままの茹で卵を数個充填する。次い
で全体量に対して２０％前後相当量のマヨネーズ等の酸
性調味料を充填する。この際、図２の如く酸性調味料が
茹で卵の表面全体にからまるように袋の上から手で数
回、袋３を振り、混ぜ和えるとエアーポケットを少なく
することができる。その後、脱気し口部をシールして密
封する。なお、手揉みし易いように真空包装するのが好
ましい。なお、ここにおいて茹で卵とは、鶏卵等の家禽
卵をボイル等の手段によって加熱凝固させたものをい
い、本発明では、これを脱殻して丸のまま使用する。そ
の形状は丸のままの状態であればよく、丸のままとは、
卵白部が全く欠損していないもののほか、卵白部の一部
が欠損しているものを含む。またボイルポテトとはジャ
ガイモのボイルしたものをいい、１個の大きさは、例え
ば１２０立方センチメートル前後の大きさであれば、丸
のままでもよく、また２つ切り、４つ切りの状態であっ
てもよい。Next, the bagged food for salad according to the present invention is
The case where the food material is boiled eggs will be described with reference to the drawings. In FIG. 1, reference numeral 3 denotes a bag made of a tough and waterproof soft synthetic resin such as polyethylene or polyvinyl chloride. The bag 3 has a relatively long shape, and even after filling a predetermined amount of boiled eggs and the acidic seasoning therein, a sufficient space is left in the upper part, so that a sufficient amount of the boiled eggs and the acidic seasoning after that is sufficient. The bag should be of a size that can be mixed. The bag 3 is filled with several boiled eggs that have been deshelled. Next, about 20% of the total amount is filled with an acidic seasoning such as mayonnaise. At this time, as shown in FIG. 2, the air pocket can be reduced by shaking the bag 3 by hand several times over the bag so that the acidic seasoning is entangled on the entire surface of the boiled egg and mixing. Then, deaeration is performed and the mouth is sealed and hermetically sealed. In addition, it is preferable to carry out vacuum packaging so that it can be easily kneaded by hand. The term "boiled egg" as used herein refers to a poultry egg such as a chicken egg that is heated and coagulated by a means such as a boil. In the present invention, this is shelled and used as it is. It only needs to be in the shape of a circle.
In addition to those in which the egg white part is not completely lost, those in which part of the egg white part is missing are included. The boiled potatoes are potato boiled ones, and the size of one piece may be round as long as it is about 120 cubic centimeters, and it may be cut into two or four pieces. Good.
【０００８】本発明に係るサラダ用袋詰め食品の使用方
法を説明する。まず図３の如く卵サラダ用袋詰め食品１
を両手で持ち、袋の上から茹で卵を手指で挟んで潰し、
摂食できるような大きさに細断する。その後酸性調味料
と細断した茹で卵をよく混ぜ合わせるように袋の上から
手揉みをする。この作業は通常、スーパーマーケットな
どのバックヤードで簡便に行うことができる。また、他
の使用方法として、袋を開封して内容物を直接ダイサー
等でカットすることもできる。なお、ほぐれ性を有する
食品素材として茹で卵を用い、酸性調味料としてマヨネ
ーズを用いたサラダ用袋詰め食品は、茹で卵の卵黄のほ
くほく感とマヨネーズのコク味のある食味が相まって、
非常に美味な卵サラダを提供できる。A method for using the bagged food for salad according to the present invention will be described. First, as shown in Fig. 3, bagged food 1 for egg salad
Hold with both hands, squeeze the boiled egg from the top of the bag with your fingers, crush it,
Shred into a size that can be eaten. After that, mix the acidic seasoning and chopped boiled eggs well and rub them from the top of the bag. This work can usually be conveniently done in the backyard such as a supermarket. As another usage, the bag can be opened and the contents can be cut directly with a dicer or the like. In addition, using boiled eggs as a food material having a loosening property, bagging food for salad using mayonnaise as an acidic seasoning is a combination of the rich flavor of egg yolk of boiled eggs and the rich taste of mayonnaise,
We can provide a very delicious egg salad.
【０００９】ほぐれ性を有する食品素材として、ボイル
ポテト、ツナ肉、カニ風味蒲鉾を用いたときも茹で卵の
場合とほぼ同じであるが、次のような点に留意するとよ
い。ボイルポテトにあっては澱粉が老化しやすいので、
製造後２日以内に消費することが好ましい。ツナ肉は缶
詰、レトルト等の加熱処理したものを用いる。肉質が茹
で卵に比べて弾力性がないので、手の力で細断できる大
きさとして厚さが２センチメートル以内の板状の形態が
好ましい。またカニ風味蒲鉾のように一定方向にほぐれ
性を有するように魚肉すり身を成形加工されたものは、
ほぐれの方向に対して厚さが２センチメートル以内で断
面の幅が３センチメートル乃至５センチメートル程ある
ことが好ましい。このような板状の形態であれば僅かな
力でほぐしやすいからである。酸性調味料の配合割合
は、全原料に対して通常１５〜３０％、好ましくは２０
〜２５％である。この場合、酸性調味料が少なすぎると
茹で卵の表面に万遍なく付着させることができず、茹で
卵相互間にエアーポケットを生じ、日持ちが低下しやす
い傾向にある。また酸性調味料が多すぎると使用前に茹
で卵を潰す際に手で揉みにくくなると共に、食感のよい
卵サラダにならない傾向にある。ほぐれ性を有する食品
素材として、ボイルポテト、ツナ肉、カニ風味蒲鉾を用
いたときも、茹で卵の場合とほぼ同じであるが、ツナを
用いたときは、食味の好みに応じて、例えば酸性調味料
の配合割合は全原料に対して６０％前後まで配合割合を
高くすることができるが、このような場合にはツナをつ
かみにくくなるので、厚さをうすくして表面の断面積を
広く、板状にする等の形態にすることが好ましい。When boiled potatoes, tuna meat, and crab-flavored kamaboko are used as food materials having a loosening property, they are almost the same as in the case of boiled eggs, but the following points should be noted. In boiled potatoes, the starch tends to age, so
It is preferable to consume within 2 days after production. As the tuna meat, heat-treated ones such as canned foods and retorts are used. Since the meat quality is less elastic than boiled eggs, a plate-like form with a thickness of 2 cm or less is preferable as a size that can be shredded by hand force. In addition, like the crab-flavored kamaboko, the fish surimi is molded and processed so that it has the ability to loosen in a certain direction.
It is preferable that the thickness is 2 cm or less and the width of the cross section is 3 cm to 5 cm with respect to the unraveling direction. This is because such a plate-like form is easy to loosen with a slight force. The mixing ratio of the acidic seasoning is usually 15 to 30%, preferably 20 with respect to all raw materials.
~ 25%. In this case, if the amount of the acidic seasoning is too small, it cannot be evenly attached to the surface of the boiled eggs, air pockets are formed between the boiled eggs, and the shelf life tends to decrease. Further, if the amount of the acidic seasoning is too large, it tends to be difficult to knead by hand when crushing the boiled egg before use, and the egg salad tends not to have a good texture. As a food material having looseness, when using boiled potatoes, tuna meat, and crab-flavored kamaboko, it is almost the same as in the case of boiled eggs, but when using tuna, depending on taste preference, for example, acidic The blending ratio of the seasoning can be increased up to around 60% with respect to all the raw materials, but in such a case, it becomes difficult to grip the tuna, so the thickness is thinned and the cross-sectional area of the surface is widened. It is preferable to have a plate shape or the like.
【００１０】本発明のサラダ用袋詰め食品が茹で卵の場
合、袋に充填・密封される茹で卵の個数は特に制限はな
いが、通常１〜５０個、卵サラダに仕上げる作業能率を
考えれば１〜１０個程度が適当である。さらに具を加え
ることにより野菜入り卵サラダ、海老入り卵サラダ等の
バラエティーに富んだ卵サラダ用袋詰め食品が得られ
る。また、ほぐれ性を有する食品素材として、ボイルポ
テト、ツナ肉、カニ風味蒲鉾を用いたときも、茹で卵の
場合と基本的には同じであるが、その配合割合と食品素
材の１個の大きさにより定まるものである。When the bagged food for salad of the present invention is boiled eggs, the number of boiled eggs to be filled and sealed in the bag is not particularly limited, but usually 1 to 50, considering the work efficiency of finishing into egg salad. About 1 to 10 pieces are suitable. By further adding the ingredients, a variety of bagged foods for egg salad such as egg salad with vegetables and egg salad with shrimp can be obtained. Also, when using boiled potatoes, tuna meat, and crab-flavored kamaboko as food materials that have loosening properties, it is basically the same as in the case of boiled eggs, but the mixing ratio and the size of one of the food materials It depends on the size.
【００１１】次に本発明を実施例・試験例に基づき、さ
らに詳細に説明する。Next, the present invention will be described in more detail based on examples and test examples.
実施例１ 以下本発明の実施例を説明する。次のようにして「野菜
入り卵サラダ用袋詰め食品」を製造した。殻付きの鶏卵
（１個約６０ｇ）を１０個用意する。９８℃の湯中に１
５分間浸漬後速やかに２０℃の流水中で１５分間冷却す
る。次いで殻を剥き、９０℃の湯中に３分間浸漬するこ
とによって、茹で卵の表面を殺菌する。この茹で卵１０
個を袋（ポリエチレン袋、３５０mm×２３０mm）に入
れ、マヨネーズ１７０ｇ及びサラダドレッシング３０ｇ
（全体量に対して約２３％に相当）を充填する。野菜の
具としてグリンピース、人参、コーンをポリエチレン袋
に１００ｇ充填し、８０℃２０分間加熱殺菌し、その後
冷却する。加熱殺菌されたこれらの野菜を上記ポリエチ
レン袋に充填し、図２の如く、袋の上から手で２、３回
振り、よくからめた後、真空包装をし、野菜入り卵サラ
ダ用袋詰め食品とした。この野菜入り卵サラダ用袋詰め
食品は、１０℃で７日間保存後も一般生菌数が１０3 ／
ｇ以下であり、袋の上から茹で卵を手指で挟んで潰し、
摂食できるような大きさに細断し、マヨネーズと細断し
た茹で卵をよく混ぜ合わせるように袋の上から手揉みを
すると野菜入り卵サラダ製造直後のものと同様の外観、
食感、風味を有していた。Example 1 An example of the present invention will be described below. The "packed food for egg salad with vegetables" was manufactured as follows. Prepare 10 eggs (60g each) with shells. 1 in hot water at 98 ℃
After soaking for 5 minutes, it is immediately cooled in running water at 20 ° C. for 15 minutes. Then, the shell is peeled off, and the surface of the boiled egg is sterilized by immersing it in hot water at 90 ° C for 3 minutes. This boiled egg 10
Put each piece in a bag (polyethylene bag, 350mm x 230mm), 170g mayonnaise and 30g salad dressing
(Corresponding to about 23% of the total amount). As a vegetable ingredient, 100 g of green peas, carrots and corn were filled in a polyethylene bag, sterilized by heating at 80 ° C. for 20 minutes, and then cooled. The above-mentioned heat-sterilized vegetables were filled in the above polyethylene bag, and as shown in FIG. 2, the bag was shaken by hand a few times, entwined and then vacuum-packed, and the bag-packaged food for egg salad with vegetables was packed. And The bagged food for egg salad with vegetables has a general viable cell count of 10 3 / even after storage at 10 ° C for 7 days.
It is less than g, and boiled eggs are squeezed from the top of the bag with fingers.
Shred into a size that can be eaten, and if you knead it from the top of the bag so that the mayonnaise and shredded eggs are mixed well, the appearance similar to that immediately after the egg salad with vegetables,
It had a texture and a flavor.
【００１２】実施例２ 次のようにして「野菜入りポテト用袋詰め食品」を製造
した。生のジャガイモ（１個約１６０ｇ）を５個用意す
る。皮をむき横２つ切りし、９８℃の湯中にて２０分間
ボイルする。直ちに２０℃に真空冷却する。半割りのボ
イルポテト１０個をポリエチレン袋（３５０mm×２３０
mm）に入れマヨネーズ２５０ｇ（全体量に対して約２２
％に相当）を充填する。野菜の具として人参、玉葱を８
０℃で２０分間加熱殺菌し、その後冷却する。加熱殺菌
された野菜１００ｇを上記ポリエチレン袋に充填し、袋
を振ってマヨネーズをボイルポテトによくからめた後、
袋の開口部を熱シールし、野菜入りポテトサラダ用袋詰
め食品とした。この野菜入りポテトサラダ用袋詰め食品
は、１０℃で２日間保存後も一般生菌数が１０3 ／ｇ以
下で、野菜入りポテトサラダ製造直後のものと同様の外
観、食感、風味を有していた。Example 2 A "packaged food for potatoes containing vegetables" was produced as follows. Prepare 5 raw potatoes (about 160g each). Peel and cut into two pieces, and boil in hot water at 98 ° C for 20 minutes. Immediately vacuum cool to 20 ° C. 10 halved boiled potatoes in a polyethylene bag (350mm x 230
mm mayonnaise 250g (about 22% of the total amount)
% Equivalent). 8 carrots and onions as ingredients for vegetables
Heat sterilize at 0 ° C. for 20 minutes, then cool. After filling 100 g of heat-sterilized vegetables in the above polyethylene bag, shake the bag and mix the mayonnaise with the boiled potatoes well,
The opening of the bag was heat-sealed to prepare a bag-packaged food for potato salad with vegetables. The bagged food for potato salad with vegetables has a general viable cell count of 10 3 / g or less even after being stored at 10 ° C. for 2 days, and has the same appearance, texture and flavor as those just after the production of potato salad with vegetables. Was.
【００１３】実施例３ 次のようにして「ツナサラダ用袋詰め食品」を製造し
た。缶詰の水煮ツナ肉を液切りした後、９６０ｇを厚さ
約２センチメートルにカットし、断面積が約１６平方セ
ンチメートルの板状の形態にした。この板状のツナ肉を
３０個用意する。塊まりのツナ肉３０個をポリエチレン
袋（３５０mm×２３０mm）に入れ、マヨネーズ４００ｇ
（全体量に対して約２９％に相当）を充填する。袋の開
口部を熱シールし、手で軽く揉んでツナ肉の表面に万遍
なくマヨネーズを塗布した状態にしてツナサラダ用袋詰
め食品とした。このツナサラダ用袋詰め食品は１０℃で
５日間保存後も一般生菌数が１０3 ／ｇ以下で、ツナサ
ラダ製造直後のものと同様の外観、食感、風味を有して
いた。Example 3 A "packed food for tuna salad" was produced as follows. After draining the canned boiled tuna meat, 960 g was cut into a thickness of about 2 cm to form a plate-like shape having a cross-sectional area of about 16 cm 2. 30 pieces of this plate-shaped tuna meat are prepared. Put 30 chunks of tuna meat in a polyethylene bag (350mm x 230mm) and mayonnaise 400g
(Corresponds to about 29% of the total amount). The opening of the bag was heat-sealed, and the surface of the tuna meat was lightly rubbed by hand, and the surface of the tuna meat was evenly coated to prepare a bag food for tuna salad. This bag food for tuna salad had a general viable cell count of 10 3 / g or less even after being stored at 10 ° C. for 5 days, and had the same appearance, texture and flavor as those immediately after the production of tuna salad.
【００１４】実施例４ 次のようにして「カニ風味シーフードサラダ用袋詰め食
品」を製造した。繊維感のあるカニの棒肉風の蒲鉾５０
０ｇを厚さ約２センチメートルにカットし、断面積が約
８平方センチメートルのほぼ円柱状の形態にした。この
円柱状のカニ風味蒲鉾を３０個用意する。塊まりのカニ
風味蒲鉾３０個をポリエチレン袋（３５０mm×２３０m
m）に入れ、マヨネーズ２００ｇ（全体量に対して約２
９％に相当）を充填する。袋の開口部を熱シールし、手
で軽く揉んでカニ風味蒲鉾の表面に万遍なくマヨネーズ
を塗布した状態にしてカニ風味シーフードサラダ用袋詰
め食品とした。このカニ風味シーフードサラダ用袋詰め
食品は１０℃で５日間保存後も一般生菌数が１０3 ／ｇ
以下で、カニ風味シーフードサラダ製造直後のものと同
様の外観、食感、風味を有していた。Example 4 A "packed food for crab-flavored seafood salad" was produced as follows. Crab stick-like kamaboko 50 with a sense of fiber
0 g was cut into a thickness of about 2 cm, and formed into a substantially cylindrical shape having a cross-sectional area of about 8 cm 2. 30 pieces of this columnar crab-flavored kamaboko are prepared. 30 pieces of lumpy crab flavored kamaboko in polyethylene bag (350mm × 230m
200 g of mayonnaise (about 2% of the total amount)
9% equivalent). The bag was heat-sealed at the opening, and lightly kneaded by hand to make a state in which mayonnaise was evenly applied to the surface of the crab-flavored kamaboko to give a crab-flavored seafood salad bag-packaged food. This bag food for crab-flavored seafood salad has a general viable cell count of 10 3 / g even after being stored at 10 ° C for 5 days.
Below, it had the same appearance, texture, and flavor as those immediately after the crab-flavored seafood salad was produced.
【００１５】[0015]
試験例１ 試験方法 鶏卵（１個約５５ｇ）を５個用意し実施例１と同じ方法
で茹で卵を製造する。当該茹で卵５個を袋（ポリエチレ
ン袋、２８０mm×１５０mm）に入れ、マヨネーズ６０ｇ
（全体量に対して２０％前後に相当）を充填する。図２
の如く、袋の上から手で２、３回振り、よく混ぜ合わせ
た後、真空包装をし、テスト品とした。同日、上記と同
じ方法で製造した茹で卵を、１０mm角のダイス処理をし
た他は上記と同じ配合と方法にて対照品を試作した。製
造後、１０℃で２週間保存して経時的にテスト品（サン
プル３個）と対照品（サンプル３個）を比較し、細菌検
査（注１）を行い、さらに外観及び風味試験（注２）を
実施した。 試験結果 表１、２に示すとおりである。すなわち、表１より、本
発明品は製造後９日間経過しても細菌の増加がみられな
い程日持ちが良く、また表２より、新鮮な風味で色の良
いものが得られることが理解できる。Test Example 1 Test Method Five chicken eggs (about 55 g each) are prepared, and boiled eggs are produced in the same manner as in Example 1. Put the 5 boiled eggs in a bag (polyethylene bag, 280mm x 150mm) and put 60g of mayonnaise.
(Corresponding to about 20% of the total amount) is filled. FIG.
As described above, the bag was shaken by hand a few times, mixed well, and vacuum-packed to obtain a test product. On the same day, boiled eggs produced by the same method as above were subjected to a die treatment of 10 mm square to prepare a control product by the same formulation and method as above. After production, the test product (3 samples) and the control product (3 samples) are stored over time at 10 ° C for 2 weeks, and the bacteria test (Note 1) is performed. ) Was carried out. Test results are shown in Tables 1 and 2. That is, it can be understood from Table 1 that the product of the present invention has a long shelf life so that no increase in bacteria is observed even after 9 days from the production, and from Table 2, a product having a fresh flavor and a good color can be obtained. .
【００１６】[0016]
【表１】 [Table 1]
【００１７】[0017]
【表２】 [Table 2]
【００１８】注１）細菌検査方法 試料を１０℃に保存して、各々の保存後の一般生菌数を
測定（標準寒天培地による平板希釈法、３５℃・４８時
間）した。 注２）外観及び風味試験 ５℃で４日保存した後、１０名のパネラーにより、テス
トの茹で卵を対照品と同程度に潰してマヨネーズと混ぜ
和えたときの風味と外観を対照品と比較した。評価は５
段階評価とし、１０人の平均スコアーを評点とし、２サ
ンプル中良いとした人数を評価として示した。 外観試験の評価基準 ５：卵黄の色が鮮やか ４：卵黄の色がやや鮮やか ３：卵黄の色が鮮やかでないが褐変はなし ２：卵黄の褐変がややあり １：卵黄の褐変があり 風味試験の評価基準 ５：新鮮な茹で卵とマヨネーズの風味強くあり ４：新鮮な茹で卵とマヨネーズの風味あり ３：新鮮な茹で卵とマヨネーズの風味僅かにあり ２：卵黄の風味少なくやや油臭あり １：卵黄の風味なく油臭ありNote 1) Bacterial test method The samples were stored at 10 ° C., and the number of general viable bacteria after each storage was measured (plate dilution method using standard agar medium, 35 ° C., 48 hours). Note 2) Appearance and flavor test After storing at 5 ° C for 4 days, the boiled eggs of the test were crushed to the same degree as the control product by 10 panelists, and the flavor and appearance when mixed with mayonnaise were compared with the control product. did. Evaluation is 5
The graded evaluation was based on the average score of 10 people, and the number of people regarded as good in the 2 samples was shown as the evaluation. Evaluation criteria for appearance test 5: Egg yolk color is bright 4: Egg yolk color is slightly vivid 3: Egg yolk color is not vivid but no browning 2: Egg yolk browning is slightly 1: Egg yolk browning is present Flavor test evaluation Criterion 5: Fresh boiled egg and mayonnaise flavor is strong 4: Fresh boiled egg and mayonnaise flavor is present 3: Fresh boiled egg and mayonnaise flavor is slightly present 2: Egg yolk flavor is slight and slightly oily 1: Yolk No flavor and oily smell
【００１９】試験例２ 試験方法 実施例と同じ方法でカットしたツナ肉（１個約３０ｇ）
を１０個用意する。当該ツナ肉１０個を袋（ポリエチレ
ン袋、２８０mm×１５０mm）に入れ、マヨネーズ１３０
ｇ（全体量に対して３０％前後に相当）を充填する。袋
の上から、手で２、３回振り、よく混ぜ合わせた後、真
空包装をし、ツナサラダ用袋詰め食品とした。同日、上
記と同じ方法で処理したツナ肉を更に１０mm大のフレー
ク状に処理をしたものの他は上記と同じ配合と方法にて
試作した。製造後、１０℃で１週間保存して経時的にテ
スト品（サンプル３個）と対照品（サンプル３個）を比
較し、細菌検査（注１）を行い、さらに外観及び風味試
験（注３）を実施した。 試験結果 このツナサラダ用袋詰め食品は１０℃で１週間保存後も
一般生菌数が１０3 ／ｇ以下で、対照品と同様に細菌の
増加がみられない程日持ちが良かった。外観及び風味試
験は表３に示すとおりである。すなわち、表３より本発
明品は製造後３日間経過しても新鮮な風味で色の良いも
のが得られることが理解できる。Test Example 2 Test Method Tuna meat cut by the same method as in the example (about 30 g per piece)
Prepare 10 pieces. Put 10 pieces of the tuna meat in a bag (polyethylene bag, 280 mm x 150 mm) and put mayonnaise 130
g (corresponding to around 30% of the total amount) is charged. The bag was shaken by hand a few times, thoroughly mixed, and then vacuum-packed to obtain a tuna salad bag food. On the same day, the tuna meat treated by the same method as above was further processed into flakes with a size of 10 mm, and a trial was made with the same composition and method as above. After production, the test product (3 samples) and the control product (3 samples) are stored over time for 1 week at 10 ° C, and a bacterial test (Note 1) is performed, and an appearance and flavor test (Note 3) are performed. ) Was carried out. Test Results This bag food for tuna salad had a general viable cell count of 10 3 / g or less even after storage at 10 ° C. for 1 week, and had a good shelf life so that no increase in bacteria was observed as in the control product. Appearance and flavor tests are shown in Table 3. That is, it can be understood from Table 3 that the product of the present invention has a fresh flavor and good color even after 3 days from the production.
【００２０】[0020]
【表３】 [Table 3]
【００２１】注３）外観及び風味試験 ５℃で３日保存した後、１０名のパネラーにより、試作
品のツナ肉を対照品と同程度に潰してマヨネーズと混ぜ
和えたときの風味と外観を対照品と比較した。評価は５
段階評価とし、１０人の平均スコアーを評点とし、２サ
ンプル中良いとした人数を評価として示した。 外観試験の評価基準 ５：ツナの色が鮮やか ４：ツナの色がやや鮮やか ３：ツナの色が鮮やかでないが褐変はなし ２：ツナの褐変がややあり １：ツナの褐変があり 風味試験の評価基準 ５：新鮮なツナとマヨネーズの風味強くあり ４：新鮮なツナとマヨネーズの風味あり ３：新鮮なツナとマヨネーズの風味僅かにあり ２：ツナの風味少なくやや油臭あり １：ツナの風味なく油臭ありNote 3) Appearance and flavor test After storing at 5 ° C. for 3 days, the taste and appearance of the sample tuna meat crushed to the same extent as the control product by 10 panelists and mixed with mayonnaise were examined. It was compared with the control product. Evaluation is 5
The graded evaluation was based on the average score of 10 people, and the number of people regarded as good in the 2 samples was shown as the evaluation. Evaluation criteria for appearance test 5: Tuna color is vivid 4: Tuna color is slightly vivid 3: Tuna color is not vivid but no browning occurs 2: Tuna browning is slightly present 1: Tuna browning is present Flavor test evaluation Criterion 5: Fresh tuna and mayonnaise flavor is strong 4: Fresh tuna and mayonnaise flavor is present 3: Fresh tuna and mayonnaise flavor is slightly present 2: Tuna flavor is slight and oily odor is present 1: Tuna is not flavored Oily
【００２２】[0022]
【発明の効果】以上述べたように、本発明のサラダ用袋
詰め食品は、ほぐれ性を有する食品素材と酸性調味料を
袋に充填・密封してあるので、日持ちが良好となるばか
りでなくその袋が合成樹脂製であるので、当該食品素材
と酸性調味料を簡単に衛生的に揉みほぐして、作り立て
と同様の外観と食感を有するサラダに仕上げることがで
きる。As described above, the bagged food for salad of the present invention is not only improved in shelf life because the food material having looseness and the acidic seasoning are filled and sealed in the bag. Since the bag is made of synthetic resin, the food material and the acidic seasoning can be easily and hygienically loosened to make a salad having an appearance and texture similar to those of freshly prepared food.
【図１】本発明に係るサラダ用袋詰め食品の一実施例の
正面図である。FIG. 1 is a front view of an embodiment of a bagged food product for salad according to the present invention.
【図２】本発明に係るサラダ用袋詰め食品を製するに当
たって、茹で卵と酸性調味料を混ぜ和える状態を示す説
明図である。FIG. 2 is an explanatory view showing a state in which boiled eggs and acidic seasonings are mixed together in producing the baggage-added food for salad according to the present invention.
【図３】本発明に係る卵サラダに仕上げるに当たって、
茹で卵を潰す状態を示す説明図である。FIG. 3 In finishing an egg salad according to the present invention,
It is explanatory drawing which shows the state which crushes a boiled egg.
１．卵サラダ用袋詰め食品 ２．シール部 ３．合成樹脂製の袋 ４．茹で卵 ５．酸性調味料 ６．細断された茹で卵 ７．手 1. Bagged food for egg salad 2. Seal part 3. Synthetic resin bag 4. Boiled eggs 5. Acid seasoning 6. Boiled eggs, shredded 7. hand
Claims (8)
を合成樹脂製の袋に、充填・密封してなるサラダ用袋詰
め食品。1. A packaged food for a salad, which is obtained by filling and sealing a food material having a loosening property and an acidic seasoning in a synthetic resin bag.
３０％含有してある請求項１記載のサラダ用袋詰め食
品。2. The packaged food for salad according to claim 1, wherein the acidic seasoning is contained in an amount of 15% to 30% with respect to the total amount.
のままの茹で卵である請求項１又は請求項２記載のサラ
ダ用袋詰め食品。3. The packaged food for salad according to claim 1 or 2, wherein the food material having a loosening property is boiled eggs that have been deshelled as they are.
トである請求項１又は請求項２記載のサラダ用袋詰め食
品。4. The packaged food for salad according to claim 1 or 2, wherein the food material having a loosening property is boiled potato.
てなる請求項３又は請求項４記載のサラダ用袋詰め食
品。5. The packaged food for salad according to claim 3 or 4, which contains mayonnaise as an acidic seasoning.
状の具を含有してなる請求項１乃至請求項５記載のサラ
ダ用袋詰め食品。6. The packaged food for salad according to claim 1, which further comprises a solid ingredient in addition to the food material having a loosening property.
請求項６記載のサラダ用袋詰め食品。7. The packaged food for salad according to claim 1, wherein the entire bag is vacuum-packaged.
性調味料をからめてあり、これらを合成樹脂製の袋に充
填し脱気密封してあるサラダ用袋詰め食品。8. A packaged food for a salad, wherein the surface of a food material having looseness is entwined with an acidic seasoning, which is filled in a synthetic resin bag and hermetically sealed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8190169A JP2708738B2 (en) | 1995-07-20 | 1996-07-19 | Salad bagged food |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7-184118 | 1995-07-20 | ||
| JP18411895 | 1995-07-20 | ||
| JP8190169A JP2708738B2 (en) | 1995-07-20 | 1996-07-19 | Salad bagged food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0984563A true JPH0984563A (en) | 1997-03-31 |
| JP2708738B2 JP2708738B2 (en) | 1998-02-04 |
Family
ID=26502304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8190169A Expired - Lifetime JP2708738B2 (en) | 1995-07-20 | 1996-07-19 | Salad bagged food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2708738B2 (en) |
Cited By (7)
| 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 |
| JP2008131911A (en) * | 2006-11-29 | 2008-06-12 | Q P Corp | Egg processed food |
| JP2013111032A (en) * | 2011-11-30 | 2013-06-10 | Q P Corp | Method for producing egg spread, and egg spread production apparatus to be used to practice the same |
| JP2017205030A (en) * | 2016-05-16 | 2017-11-24 | キユーピー株式会社 | Bottled boiled egg and method for producing the same |
| JP2017222409A (en) * | 2016-06-16 | 2017-12-21 | 大日本印刷株式会社 | Bag for storing solid matter that is deformed by being subjected to external force |
| JP2018000099A (en) * | 2016-06-30 | 2018-01-11 | キユーピー株式会社 | Food product packed in sealed container for pasta salad |
| JP2021164419A (en) * | 2020-04-07 | 2021-10-14 | キユーピー株式会社 | Container-packaged shelled boiled egg |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62151157A (en) * | 1985-12-25 | 1987-07-06 | Kyodo Nyugyo Kk | Instant scrambled egg |
| JPS63188358A (en) * | 1987-02-02 | 1988-08-03 | Q P Corp | Preparation of preservable egg salad |
-
1996
- 1996-07-19 JP JP8190169A patent/JP2708738B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62151157A (en) * | 1985-12-25 | 1987-07-06 | Kyodo Nyugyo Kk | Instant scrambled egg |
| JPS63188358A (en) * | 1987-02-02 | 1988-08-03 | Q P Corp | Preparation of preservable egg salad |
Cited By (9)
| 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 |
| JP2008131911A (en) * | 2006-11-29 | 2008-06-12 | Q P Corp | Egg processed food |
| JP4662487B2 (en) * | 2006-11-29 | 2011-03-30 | キユーピー株式会社 | Egg processed food |
| JP2013111032A (en) * | 2011-11-30 | 2013-06-10 | Q P Corp | Method for producing egg spread, and egg spread production apparatus to be used to practice the same |
| JP2017205030A (en) * | 2016-05-16 | 2017-11-24 | キユーピー株式会社 | Bottled boiled egg and method for producing the same |
| JP2017222409A (en) * | 2016-06-16 | 2017-12-21 | 大日本印刷株式会社 | Bag for storing solid matter that is deformed by being subjected to external force |
| JP2018000099A (en) * | 2016-06-30 | 2018-01-11 | キユーピー株式会社 | Food product packed in sealed container for pasta salad |
| JP2021164419A (en) * | 2020-04-07 | 2021-10-14 | キユーピー株式会社 | Container-packaged shelled boiled egg |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2708738B2 (en) | 1998-02-04 |
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