JPS61185161A - Production of salad - Google Patents
Production of saladInfo
- Publication number
- JPS61185161A JPS61185161A JP60023589A JP2358985A JPS61185161A JP S61185161 A JPS61185161 A JP S61185161A JP 60023589 A JP60023589 A JP 60023589A JP 2358985 A JP2358985 A JP 2358985A JP S61185161 A JPS61185161 A JP S61185161A
- Authority
- JP
- Japan
- Prior art keywords
- gum
- salad
- oil
- powdered
- vegetables
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、サラダの製造方法、さらに詳しくは、水りほ
くなったり水が浮いてきたりしにく−サラダの製造方法
に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a salad, and more particularly, to a method for producing a salad that does not become watery or watery.
（従来の技術）
従来から、キラリ・ニンジン・セロリなどの野菜と、マ
ヨネーズ・フレンチドレッシングなどの水中油型の乳化
食品とを混和させてサラダを製造し、これをそのま＼あ
るいはパンに挾んだシして食事に供する迄冷蔵状態で１
０〜２５時間程保存することは、特に業務用ではよく行
なわれている。ところで、この保存の間に野菜類から水
が浸出し、そのためサラダが水っぽくなったシ、さらに
は水が分離し、ところどころ水、たまり状態が生じるこ
ともあるので、これを防ぐため、水中油型乳化食品を製
造するときくその原料の一部として吸水性のガム質を添
加してから乳化食品を製造し、′そのガム添加乳化食品
を用いてサラダを製造することも行なわれている０
（発明が解決しようとする問題点）
しかし、上記した従来の方法によっては未だ満足すべき
解決が与えられていないのが現状である。本発明の目的
は、サラダの保存中に水りぼくなる傾向ないしは水が分
離する傾向を一段と抑制できる新規なサラダの製造方法
を提供することである。(Conventional technology) Traditionally, salads have been made by mixing vegetables such as carrots, celery, etc. with oil-in-water emulsified foods such as mayonnaise and French dressing, and can be eaten as is or spread on bread. Refrigerate until ready to serve as a meal.
Preservation for about 0 to 25 hours is common practice, especially for commercial use. By the way, during this storage, water leaches from the vegetables, resulting in a watery salad, and the water can also separate, causing water to accumulate in some places.To prevent this, oil-in-water type When producing an emulsified food, water-absorbing gum is added as part of the raw material to produce the emulsified food, and the gum-added emulsified food is used to produce a salad. However, the current situation is that the above-mentioned conventional methods have not yet provided a satisfactory solution. An object of the present invention is to provide a novel salad manufacturing method that can further suppress the tendency of salad to become soggy or water to separate during storage.
（問題点を解決するための手段）
すなわち、本発明のサラダの製造方法は、野菜と水中油
に化食品とを混和させてサラダを製造するに際して、両
者の混和段階でガムを添加することを特徴とする。(Means for Solving the Problems) That is, in the salad manufacturing method of the present invention, when producing a salad by mixing vegetables and an oil-in-water food, gum is added at the mixing stage of the two. Features.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
本発明で使用する野菜は、従来使用するものと別設置ら
ない。野菜の種類は、代表的にはキラリ・キャベツ・セ
ロリＱニンジン等であシ、それを単独であるいは数種組
み合せて使用する。The vegetables used in the present invention are not separated from those used conventionally. Typical types of vegetables include Kirari cabbage, celery Q carrots, etc., which may be used alone or in combination.
野菜は、洗浄水切り後に通常１〜３ｆｉ厚ぐらいに薄切
りとしたのち、遠心分離機にかける等して生の野菜中の
水分を１０〜３５％ぐらい予め脱水除去しておくことが
好ましい。この程度に予備脱水しておくと生のときの野
菜のシャキシャキした食感を殆んど損なわないで、サラ
ダになったのちの水浸出を多少なりとも抑制できるから
である。次に本発明で使用する水中油製の乳化食品は、
代表的にはマヨネーズとか乳化型のフレンチドレッシン
グであるが、水中油型の乳化食品であればその種類は問
わない。野菜と水中油型乳化食品とは両者を任意な方法
・手段 ゛で混和してサラダとする。両者の混和の
割合は、これも特別に制限はないが、一般には前者７０
〜８０部に対して後者３０〜２０部とするのが好ましい
。混和の程度は、両者が＃１ソ均一となればそれで十分
である。After washing and draining the vegetables, they are usually sliced into thin slices of about 1 to 3 fi thick, and then it is preferable to remove about 10 to 35% of the moisture in the raw vegetables by, for example, using a centrifuge. This is because pre-dehydration to this extent can suppress water leaching after being made into a salad, without impairing the crunchy texture of the vegetables when they are raw. Next, the oil-in-water emulsified food used in the present invention is
Typical examples include mayonnaise and emulsified French dressing, but any type of oil-in-water emulsified food is acceptable. Vegetables and oil-in-water emulsified food are mixed together by any method or means to make a salad. There is no particular limit to the mixing ratio of the two, but the former is generally 70%.
The latter is preferably 30 to 20 parts to 80 parts. As for the degree of mixing, it is sufficient that both are uniformly #1.
本発明は、野菜と水中油型の乳化食品との混和段階で粉
末ガムを添加するところに大きな特徴がある。混和段階
で添加すると添加したガムの内のある割合が直接野菜と
接することＫなるためか、予めそのガムを水中油型乳化
食品中に添加しておいた場合と比べ、サラダ保存中の野
菜からの水浸出による問題−すなわちサラダが水っぽく
なったり、部分的に水がたまったりする現象−が一段と
起り難くなる。添加するガムの種類は、キサンタンガム
・タマリンドガム嗜トラカントカム°・ローカストビー
ンガム・グアーガム・カラヤガム−カラギーナンなど任
たこの王者の中ではキサンタンガムが最も好ましい。ガ
ムの添加の割合は、野菜および水中油型乳化食品の合計
１００部に対して０．０５〜０、５部ぐらいとすること
が好ましい。添加の割合があまり少いと効果が生じ難く
、またあまり多いとガム特有のネトツキが生じてサラダ
を食したときの食感を劣ったものとするからである０ガ
ムは、添加の量による効果を十分発揮させるためダマに
ならないように添加することが望ましく、そのためガム
は添加に際して予めガム以外の他の粉末原料または油性
原料に分散させてから添加することが好ましい。このガ
ム分散用の原料は、前記の水中油型乳化食品を製造する
原料とは別のものを選んでもよいが、その乳化食品製造
用の原料を一部未使用のま＼残しておいてそれを使用し
ても差し支えない。分散用の粉−米原料の種類としては
、デキストリン・グルコース・グリシン・スターチ・セ
ルロースなどが挙げられ、また分散用の油性原料として
はサラダ油が挙げられる。ガムと併用する分散用原料と
の割合は、一般には前者１部に対して後者１〜１０部ぐ
らいとすれば十分である。A major feature of the present invention is that powdered gum is added at the stage of mixing vegetables and oil-in-water emulsified food. Perhaps because a certain proportion of the added gum comes into direct contact with the vegetables when added at the mixing stage, it is possible that the amount of gum that is added to the vegetable during storage is greater than when the gum is added to the oil-in-water emulsion food in advance. Problems caused by water leaching - that is, salads becoming soggy or partially waterlogged - are less likely to occur. The type of gum to be added includes xanthan gum, tamarind gum, tracanthocum, locust bean gum, guar gum, karaya gum, and carrageenan, among which xanthan gum is the most preferred. The proportion of gum added is preferably about 0.05 to 0.5 parts per 100 parts of the total of vegetables and oil-in-water emulsified food. If the ratio of addition is too small, it is difficult to produce an effect, and if the ratio of addition is too high, the stickiness peculiar to gum will occur, making the texture of the salad inferior. In order to achieve sufficient performance, it is desirable to add the gum so that it does not form lumps, and therefore, it is preferable to disperse the gum in a powder raw material other than gum or an oily raw material before adding it. The raw material for dispersing the gum may be different from the raw material for producing the oil-in-water emulsified food, but some of the raw materials for producing the emulsified food may be left unused. It is okay to use. Examples of the flour-rice raw material for dispersion include dextrin, glucose, glycine, starch, and cellulose, and examples of the oil-based raw material for dispersion include salad oil. Generally, it is sufficient that the ratio of the gum and the dispersion raw material used in combination is about 1 to 10 parts of the latter to 1 part of the former.
なお、本発明のサラダを製造するに際しては、本発明の
目的を損なわない範囲で野菜以外の固形原料、例えば、
ハム−干しブドウ・（缶詰）ツナなど、を添加すること
は任意である。In addition, when producing the salad of the present invention, solid ingredients other than vegetables, such as
Additions of ham, raisins, (canned) tuna, etc. are optional.
（作用および発明の効果）
本発明においては、野菜と水中油型の乳化食品とを混和
させてサラダを製造するに際して、両者の混和段階で粉
末ガムを添加する。その粉末ガムがサラダ全体中に混和
されるときに一部野菜に直接接するものが生じることに
よるものか、その原因、機作は判然としないが、サラダ
を製造し１０〜２５時間と長時間保存している間にみら
れる問題の現象−サラダが水っぽくなったり部分的に水
たまりが生じる現象−が全く解消するか、または従来よ
シ一段と生じ難くなる。(Function and Effects of the Invention) In the present invention, when producing a salad by mixing vegetables and an oil-in-water type emulsified food, powdered gum is added at the stage of mixing the two. The cause and mechanism are not clear, but it may be due to some of the powdered gum coming into direct contact with the vegetables when it is mixed into the whole salad, but the salad is prepared and stored for a long time, 10 to 25 hours. The problematic phenomenon that occurs during cooking - the salad becoming watery or having puddles in some areas - either disappears completely or becomes even less likely to occur than in the past.
また、粉末ガムを添加するときに、予め他の粉末原料ま
たは油性原料に分散させておくと、そのガムを添加して
他のサラダ原料と混和するときにガムがダマになる傾向
がないので、本発明の効果を十分に発揮する。Also, when adding powdered gum, if it is dispersed in other powdered ingredients or oil-based ingredients in advance, the gum will not tend to clump when added and mixed with other salad ingredients. The effects of the present invention are fully exhibited.
なお、本発明において「部」は全て「重量部」を示す。In the present invention, all "parts" indicate "parts by weight."
（実施例） 以下、実施例をもって本発明をさらに詳しく説明する。(Example) Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１
水洗水切後２＋ｍ厚に輪切シとしさらに遠心分離機にか
け水分を予め２０チぐらい脱水除去しておいたキラリ７
５部と、下記配合のマヨネーズ２５部と、粉末グリシン
０．３部中に粉末ガム０．３部を分散させておいた分散
ガム粉０．６部との三者を同時に混和してサラダを製造
した。Example 1 Kirari 7 which was washed with water, drained, cut into rings with a thickness of 2+m, and then placed in a centrifuge to remove about 20 inches of water.
5 parts, 25 parts of mayonnaise of the following composition, and 0.6 parts of dispersed gum powder, in which 0.3 parts of powdered gum was dispersed in 0.3 parts of powdered glycine, were simultaneously mixed to make a salad. Manufactured.
このサラダの製造に際して、使用するガムの種類を下表
左方に示すように種々変えて６種のサラダを製造した。In producing this salad, six types of salad were produced by changing the type of gum used as shown on the left side of the table below.
またその各々の場合について比較対照用として分散ガム
粉をマヨネーズの調製段階に加えてしまってから、その
分散ガム入シマヨネーズとキラリとを混和して対照サラ
ダ（６種）を製造し、以上１２種のサラダを各ＩＫｆづ
つ半球状容器（開口部径約２５ ｃｍ ） ＩＩＣ，納
め５℃の室内に２０時間保存した後の状態を観察した。In each case, as a comparison, dispersed gum powder was added to the mayonnaise preparation stage, and control salads (6 types) were prepared by mixing the dispersion gum-containing shimayonnaise and Kirari. The seed salad was placed in each IKf hemispherical container (opening diameter approximately 25 cm) IIC, and the state was observed after storage in a room at 5° C. for 20 hours.
その結果は下表に示す。The results are shown in the table below.
２０時間保存結果 註１）表中の記号の意味は次のとおり ・Ｏ水っぽさ認めず。保存前と特に差なし。20 hours storage result Note 1) The meanings of the symbols in the table are as follows. ・O Wateryness not observed. There is no particular difference from before storage.
Ｑ水っぽい状態、しかし水のたまりは認め ・ず。Q: It's watery, but I noticed some water puddles.
Δ容器内の周囲に少し水のたまりあり
（約３ｍ巾リング状）
×容器内の周囲に多量に水のたまυあり（約６１１Ｉｍ
中リング状）
２）サラダの製造に用いたマヨネーズの配合配合成分
配合割合（部）
大豆サラダ油 ７５．０
食酢（米酢）６．０
卵黄液 ９．０
食 塩 ０．５
砂 ＩＩ ０．６グルタミン酸ソ
ーダ ０．３辛子粉 ０．２
清 水 残部
合 計 １００．０（部）
実施例２
実施例１と同じ方法で前処理脱水したキラリ７４部と、
水洗後１ｗＩＩ厚に単に輪切りとしただけのニンジン１
部と、実施例１で用いたものと同じマヨネーズ２５部と
、大豆サラダ油３部中に粉末キサンタンガム０．３部を
分散させておいた油中分散ガム３．３部との囲者を同時
に混和してサラダを製造した。このサラダは製造後５℃
の室内で２４時間保存しても水っぽくなる傾向は認めら
れず、さらＫその後パンに挾んでサントイクチとして５
時間経過後もその状態は変らなかった。Δ There is a small accumulation of water around the inside of the container (approximately 3 m wide ring shape) × There is a large amount of water υ around the inside of the container (about 611 Im)
(Medium ring shape) 2) Ingredients of mayonnaise used in salad production
Mixing ratio (parts) Soybean salad oil 75.0 Vinegar (rice vinegar) 6.0 Egg yolk liquid 9.0 Salt 0.5 Sand II 0.6 Monosodium glutamate 0.3 Mustard powder 0.2 Clear water Total balance 100. 0 (parts) Example 2 74 parts of Kirari pretreated and dehydrated in the same manner as Example 1,
Carrot 1, simply sliced into 1w thick rounds after washing with water
1 part, 25 parts of the same mayonnaise as used in Example 1, and 3.3 parts of gum dispersed in oil prepared by dispersing 0.3 parts of powdered xanthan gum in 3 parts of soybean salad oil were mixed simultaneously. and made a salad. This salad is 5℃ after production.
Even after storing it indoors for 24 hours, there was no tendency for it to become watery.
The condition did not change even after the passage of time.
Claims (6)
を製造するに際して、両者の混和段階で粉末ガムを添加
することを特徴とするサラダの製造方法。(1) A method for producing a salad, which comprises adding powdered gum at the stage of mixing vegetables and an oil-in-water emulsified food to produce a salad.
させてから添加する特許請求の範囲第１項記載のサラダ
の製造方法。(2) The salad manufacturing method according to claim 1, wherein the powdered gum is added after being dispersed in other powdered raw materials or oily raw materials.
ガントガム・ローカストビーンガム・グアーガム・カラ
ヤガム・ガラギーナンの内の一種以上である特許請求の
範囲第１項記載のサラダの製造方法。(3) The method for producing a salad according to claim 1, wherein the gum is one or more of xanthan gum, tamarind gum, tragacanth gum, locust bean gum, guar gum, karaya gum, and galrageenan.
リシン・スターチ・セルロースのいずれか一種以上であ
る特許請求の範囲第２項記載のサラダの製造方法。(4) The method for producing a salad according to claim 2, wherein the other powder raw material is one or more of dextrin, glucose, glycine, starch, and cellulose.
項記載のサラダの製造方法。(5) Claim 3 in which the gum is xanthan gum
Method for producing the salad described in Section 1.
内の一種以上である特許請求の範囲第１項記載のサラダ
の製造方法。(6) The method for producing a salad according to claim 1, wherein the vegetable is one or more of cucumber, cabbage, celery, and carrot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60023589A JPH0669351B2 (en) | 1985-02-12 | 1985-02-12 | How to make salad |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60023589A JPH0669351B2 (en) | 1985-02-12 | 1985-02-12 | How to make salad |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61185161A true JPS61185161A (en) | 1986-08-18 |
| JPH0669351B2 JPH0669351B2 (en) | 1994-09-07 |
Family
ID=12114773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60023589A Expired - Lifetime JPH0669351B2 (en) | 1985-02-12 | 1985-02-12 | How to make salad |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0669351B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6420067A (en) * | 1987-07-15 | 1989-01-24 | Q P Corp | Salad |
| JP2011155922A (en) * | 2010-02-02 | 2011-08-18 | Riken Vitamin Co Ltd | Process of making chip-type dressing |
| JP2012034634A (en) * | 2010-08-06 | 2012-02-23 | Q P Corp | Sauce, food for person having difficulty in chewing/swallowing, and method for supplying food for person having difficulty in chewing/swallowing |
| JP2012044987A (en) * | 2010-07-30 | 2012-03-08 | Kenko Mayonnaise Kk | Compound emulsion dressings, and salad and sandwich using the same |
| WO2012176281A1 (en) * | 2011-06-21 | 2012-12-27 | キユーピー株式会社 | Composition for water-soluble powder dispersion and method for producing same, as well as food product using composition for water-soluble powder dispersion |
| WO2013061653A1 (en) * | 2011-10-25 | 2013-05-02 | キユーピー株式会社 | Emulsion condiment |
| JP2013252108A (en) * | 2012-06-08 | 2013-12-19 | Ina Food Industry Co Ltd | Drip preventing agent and daily dish containing the same |
-
1985
- 1985-02-12 JP JP60023589A patent/JPH0669351B2/en not_active Expired - Lifetime
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6420067A (en) * | 1987-07-15 | 1989-01-24 | Q P Corp | Salad |
| JP2011155922A (en) * | 2010-02-02 | 2011-08-18 | Riken Vitamin Co Ltd | Process of making chip-type dressing |
| JP2012044987A (en) * | 2010-07-30 | 2012-03-08 | Kenko Mayonnaise Kk | Compound emulsion dressings, and salad and sandwich using the same |
| JP2012034634A (en) * | 2010-08-06 | 2012-02-23 | Q P Corp | Sauce, food for person having difficulty in chewing/swallowing, and method for supplying food for person having difficulty in chewing/swallowing |
| WO2012176281A1 (en) * | 2011-06-21 | 2012-12-27 | キユーピー株式会社 | Composition for water-soluble powder dispersion and method for producing same, as well as food product using composition for water-soluble powder dispersion |
| WO2013061653A1 (en) * | 2011-10-25 | 2013-05-02 | キユーピー株式会社 | Emulsion condiment |
| JP5414908B2 (en) * | 2011-10-25 | 2014-02-12 | キユーピー株式会社 | Emulsified seasoning |
| CN103906438A (en) * | 2011-10-25 | 2014-07-02 | 丘比株式会社 | Emulsion condiment |
| JP2013252108A (en) * | 2012-06-08 | 2013-12-19 | Ina Food Industry Co Ltd | Drip preventing agent and daily dish containing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0669351B2 (en) | 1994-09-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |