JP5043065B2 - Spouted pouch chopped vegetable salad - Google Patents

Description

The present invention is a sprout pouch stuffed shrimp vegetable salad filled with sprout pouches, which is a spiced pouch vegetable salad prepared by mixing ingredients such as shredded vegetables with an acidic oil-in-water emulsified seasoning. The present invention relates to a sprout pouch stuffed vegetable salad in which ingredients are difficult to use in the spout pouch mouth and the whole shredded vegetable salad is extracted.

In recent years, vegetable salads are popular because of their health-consciousness. As one of such vegetable salads, shredded vegetable salads made from shredded burdock, cabbage and other vegetables with acid oil-in-water emulsified seasonings such as mayonnaise. is there. This shredded vegetable salad is particularly popular because it is a state in which the shredded vegetables are mixed with the emulsion, leaving the texture of the vegetables to a certain extent and being easy to eat.

To cook the above shredded vegetable salad at home, it takes time and effort to peel and cut the vegetables. For example, already cooked shredded burdock salad, shredded burdock salad, shredded cabbage salad, etc. are placed in a molded container, etc. It is sold at.

Moreover, regarding a salad using such shredded vegetables, for example, Japanese Patent Application Laid-Open No. 2002-10661 (Patent Document 1) discloses a salad in which shredded cabbage and dice carrots are mixed with an acidic oil-in-water emulsified seasoning. Is described.

By the way, as a food packaging container, a spout pouch in which an extraction port having a resealing function is bonded to a pouch is known. This spout pouch is widely used in containers for liquid foods such as soft drinks, jellies, and soups, because the required amount of contents can be squeezed out and the rest can be stored. However, in spite of the advantages as described above, they are not utilized for foods containing ingredients such as the shredded vegetable salad described above.

JP 2002-10761 A

The present inventors have used the above-mentioned salad of Patent Document 1 using shredded cabbage and dice-shaped carrots so that the necessary amount can be used and preserved as a container-packed product of shredded vegetable salad. A product filled in a spout pouch was produced. However, when the product is squeezed and used, the shredded cabbage is entangled with each other, and only the acidic oil-in-water emulsified seasoning is extracted from the mouth of the spout pouch, and the whole shredded vegetable salad is not extracted. It was.

Therefore, the present invention is a sprout pouch-stuffed shredded vegetable salad in which spicy pouch is filled with shredded vegetable salad prepared by mixing ingredients including shredded vegetables with an acidic oil-in-water emulsified seasoning, and used after squeezing It is an object of the present invention to provide a sprout pouch-stuffed shredded vegetable salad in which ingredients are difficult to use in the spout pouch mouth and the whole shredded vegetable salad is extracted.

As a result of intensive research to achieve the above object, the present inventors, as a result of sprout pouch chopped shredded vegetable salad, mix both shredded vegetables and dice-like massive ingredients at a specific size and ratio. Surprisingly, it became difficult to use the ingredients in the spout pouch mouth, and it was found that the whole shredded vegetable salad was extracted, and finally the present invention was completed.

That is, the present invention is a sprout pouch stuffed vegetable salad in which a sprout pouch with a caliber of 10 to 30 mm is filled with a shredded vegetable salad prepared by mixing an ingredient containing shredded vegetables and massive ingredients with an acidic oil-in-water emulsified seasoning. The major axis of the shredded vegetables is 10 to 80 mm, the major diameter of the block food is 3 mm to 2/3 of the above caliber, and the mixing ratio of the shredded vegetables and the block food is 1: 0.1 to 2.5. Furthermore, it is a sprout pouch stuffed vegetable salad in which the amount of ingredients is 25 to 80% with respect to the total amount of salad.

The sprout pouch chopped vegetable salad of the present invention is convenient to squeeze out the required amount and re-save the rest when using it in the backyard or restaurant of a food store in a supermarket or department store. It is. Moreover, when squeezed and used, the whole shredded vegetable salad is extracted because the ingredients are difficult to hold in the mouth. Therefore, according to this invention, the further demand expansion of the container stuffed vegetable salad can be anticipated.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”, “part” means “part by mass”, and the blending ratio means mass ratio.

The spout pouch used in the present invention refers to a pouch in which an extraction port having a reseal function formed mainly using hard plastic is bonded to a bag-like film filled with contents. In the present invention, a spout pouch having a diameter of 10 to 30 mm is used as the spout pouch. In the present invention, by filling the spout pouch with a specific caliber with a specific shredded vegetable salad, which will be described later, when the material is squeezed and used, it is difficult to use the ingredients in the spout pouch mouth, and the whole shredded vegetable salad Spouted pouched chopped vegetable salad can be obtained. If the diameter of the spout pouch is smaller than the above range, the ingredients will be caught in the mouth when squeezing even if it is filled with a specific shredded vegetable salad as described later, and the whole shredded vegetable salad will be extracted from the spout pouch It is hard to be done. On the other hand, when the caliber is larger than the above range, it is not preferable because when the squeezed out, the shredded vegetable salad is extracted more than necessary, the extraction amount is difficult to control and the workability deteriorates and the characteristics of the spout pouch cannot be utilized.

The shredded vegetable salad of the present invention to be filled in the spout pouch is a salad prepared by mixing ingredients including shredded vegetables and lump ingredients with an acidic oil-in-water emulsified seasoning, and a salad mainly consisting of shredded vegetables Specifically, it means a salad in which 20% or more of the ingredients are shredded vegetables. In the present invention, as the shredded vegetable salad to be filled in the spout pouch, the major axis of the shredded vegetable is 10 to 80 mm, the major axis of the block food is 3 mm to 2/3 of the caliber, and the shredded vegetable salad and the block food A shredded vegetable salad in which the blending ratio is 1: 0.1 to 2.5 and the blending amount of the ingredients is 25 to 80% with respect to the whole salad amount is used. By using a specific shredded vegetable salad in this way, when squeezing and using it, it is difficult to use the ingredients in the spout pouch mouth, and the spiced pouch stuffed shredded vegetable salad from which the whole shredded vegetable salad is extracted can be obtained for the first time. it can.

Here, in the present invention, the shredded vegetable is a vegetable cut so that the major axis is clearly longer than the width, specifically, a vegetable whose major axis is cut to a length that is twice or more the width. In this case, the chopped state is maintained when extracting from a spout pouch described later. The vegetables used as shredded vegetables may be any as long as they are generally used in salads, and examples include cabbage, onions, burdock, potatoes, carrots and the like. In addition to raw vegetables, the shredded vegetables may be cooked such as boiled as necessary.

The major axis of the shredded vegetables used in the present invention is 10 to 80 mm, preferably 10 to 60 mm. When the major axis of shredded vegetables is smaller than the above range, the texture of vegetables such as a crispy texture is difficult to remain, which is not preferable as shredded vegetables. Moreover, when larger than the said range, when squeezing out and using it, an ingredient will be caught in a spout pouch mouth part, and it will be difficult to extract the whole shredded vegetable salad. In addition, as the shredded vegetables of the present invention, the width is preferably 1 to 10 mm, more preferably 2 to 8 mm, and it is easy to eat while leaving the texture of vegetables such as a crispy texture, More preferable as a shredded vegetable salad.

On the other hand, the bulk food used in the present invention may be any food that can be recognized as a bulk, and examples thereof include a dice, a substantially spherical, or an irregular bulk. The ingredients used as bulk ingredients may be any ingredients that are commonly used as salad ingredients, for example, vegetables such as onions, potatoes, carrots, peppers, whole corn, green peas, pork And meat storage products such as beef and processed meat products such as ham and bacon. The bulk food may be cooked such as boiled or baked as necessary.

The major axis of the massive food material used in the present invention is 3 mm to 2/3 of the diameter of the spout pouch, preferably 5 mm to 1/2 of the diameter. If the major axis of the blocky ingredients is smaller than the above range, only the blocky ingredients and the acidic oil-in-water emulsified seasoning are extracted when squeezing the shredded vegetable salad, and the shredded vegetables are entangled and held in the mouth of the spout pouch. End up. On the other hand, if the lump food is larger than the above range, the lump food itself is too large and can be caught in the spout pouch mouth, and the whole shredded vegetable salad is difficult to extract.

Moreover, in this invention, in addition to the said shredded vegetable and block food being a specific magnitude | size, the mixture ratio of shredded vegetable and block food is 1: 0.1-2.5, Preferably it is 1: 0. 2 to 2.5. When the mixture ratio of the lump ingredients with respect to shredded vegetables is less than the said range, when shredded vegetable salad is squeezed, shredded vegetables will be caught in a spout pouch mouth part, and it is difficult to extract the whole shredded vegetable salad. On the other hand, when the mixing ratio of the blocky ingredients is larger than the above range, the texture of the shredded vegetables is difficult to understand when eaten as a shredded vegetable salad.

Furthermore, in this invention, the total compounding quantity of the ingredients containing these shredded vegetables and blocky ingredients is 25 to 80%, preferably 25 to 70% with respect to the total amount of salad. When the amount of ingredients is less than the above range, the balance between the ingredients and the acidic oil-in-water emulsified seasoning is lost, which is not preferable as a shredded vegetable salad. On the other hand, when the compounding amount of the ingredients is larger than the above range, the acidic oil-in-water emulsified seasoning is too little to lose the fluidity of the whole salad, and even if it is squeezed out, it is difficult to extract from the spout pouch.

Moreover, as an acidic oil-in-water type emulsified seasoning used for the shredded vegetables of the present invention described above, a semi-solid or liquid emulsified seasoning having a pH of 3 to 5, generally referred to as an acidic oil-in-water type emulsified seasoning. There is no particular limitation as long as it is a material, and specific examples of such acidic oil-in-water emulsified seasonings include semi-solid dressings such as mayonnaise and salad cream, emulsified dressings such as Southern dressing and French dressing, etc. Is mentioned.

In addition, the spout pouch stuffed vegetable salad of the present invention is usually used in salads as long as the effects of the present invention are not impaired, in addition to the above-mentioned shredded vegetables, massive food ingredients, and acidic oil-in-water emulsified seasonings. Various raw materials and food materials can be used as appropriate. For example, vegetables, beans, egg products, livestock meat, processed meat products, seafood and other ingredients, salt, various seasonings such as animal and plant extracts, mustard powder, spices such as pepper, oligosaccharides, Sugars such as starch candy, starches such as potato starch, corn starch, tapioca starch, gums such as xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, sour materials such as vinegar, citric acid, lemon juice, sodium glutamate, Various seasonings such as salt, sugar, soy sauce and miso, pH adjusters such as sodium acetate, preservatives such as egg white lysozyme and protamine can be appropriately blended.

Next, the typical manufacturing method of the spout pouch stuffed vegetable salad of this invention is demonstrated. Note that the present invention is not limited to this.

The spout pouch stuffed vegetable salad of the present invention is prepared by mixing the ingredients with acidic oil-in-water emulsified seasoning, except for specifying the size and blending amount of shredded vegetables and massive food ingredients, and the diameter of the spout pouch. It can manufacture according to the manufacturing method of the conventional general container stuffed salad. For example, first, raw materials such as the above-mentioned shredded vegetables, block foods and acidic oil-in-water emulsified seasonings, and seasonings are prepared as necessary. Next, these can be mixed into a mixer such as a mixer and mixed to produce shredded vegetable salad. Then, the sprout pouch stuffed shredded vegetable salad of this invention can be manufactured by filling the sprout pouch with the obtained shredded vegetable salad.

Hereinafter, the spout pouch stuffed vegetable salad of this invention is demonstrated concretely based on an Example, a comparative example, and a test example. In addition, this invention is not limited to these.

[Example 1]
A sprout pouch stuffed vegetable salad was produced with the following composition. That is, Shimizu, mayonnaise (manufactured by Kewpie Co., Ltd.), salt and sugar were added to a mixer, mixed with stirring, and then chopped (5mm x 5mm x 10mm) and boiled burdock and dice cut (5mm square) Boiled carrots were added and stirred and mixed until the whole became substantially uniform to produce shredded vegetable salad. Subsequently, 250 g of the obtained shredded vegetable salad was filled into a spout pouch (with a 15 mm caliber extraction port bonded to a resinous pouch, capacity 300 mL) to produce a spout pouched shredded vegetable salad.

<Combination ratio of salad>
Boiled burdock (chopped) 30%
Boiled carrot (diced) 20%
Mayonnaise 30%
Salt 1%
5% sugar
Shimizu balance <br/> 100%

[Test Example 1]
In Example 1, the following tests were conducted to examine the effects of the long diameter of shredded vegetables, the long diameter of massive food ingredients, and the diameter of the spout pouch on the extraction of shredded vegetable salad. That is, in the shredded vegetable salad of Example 1, except that the long diameter of shredded burdock (chopped vegetables), the long diameter of the diced carrot (lumped food) and the caliber of the spout pouch were changed as shown in Table 1. A spout pouch stuffed vegetable salad was prepared in the same manner as in Example 1. The degree of salad extraction was evaluated according to the following evaluation criteria. The results are shown in Table 1.

<Evaluation criteria for the degree of extraction of shredded vegetable salad>
A: The whole shredded vegetable salad is extracted without using ingredients in the spout pouch mouth.
○: The ingredients can be used slightly in the spout pouch mouth, but there is no problem, and the whole shredded vegetable salad is extracted.
(Triangle | delta): An ingredient is slightly caught in a spout pouch mouth part, and the whole shredded vegetable salad is hard to be extracted.
X: The ingredients are caught in the spout pouch mouth, and the whole shredded vegetable salad is difficult to extract.

From Table 1, a spout pouch filled with a spout pouch with a caliber of 10 to 30 mm, a long diameter of shredded vegetables of 10 to 80 mm, a long diameter of massive food ingredients of 3 mm to 2/3 of the caliber, is spouted It can be understood that the whole shredded vegetable salad is extracted from the pouch and is preferable. In particular, a sprout pouch-stuffed shredded vegetable salad in which the major axis of shredded vegetables is 10 to 60 mm and the major axis of the bulk food is 5 mm to 1/2 of the above-mentioned diameter is more preferable without using ingredients in the spout pouch mouth. won.

On the other hand, if the major axis of the bulk food is smaller than 3 mm, only the bulk food and the acidic oil-in-water emulsified seasoning are extracted when squeezing the shredded vegetable salad, and the shredded vegetables are entangled with each other and the mouth of the spout pouch It was unpreferable because it was caught in the part On the other hand, when the lump food material is larger than 2/3 of the diameter of the spout pouch, the lump food material is too large and can be caught in the spout pouch mouth portion, and the whole shredded vegetable salad is difficult to extract, which is not preferable. Moreover, when the long diameter of shredded vegetables was larger than 80 mm, ingredients were caught in the spout pouch mouth when used by squeezing, and the whole shredded vegetable salad was not extracted, which was not preferable.

[Example 2]
A spout pouch stuffed vegetable salad was produced in the same manner as in Example 1 except that the following composition was changed. The boiled cabbage was cut into a major axis of 60 mm and a width of 3 mm, and the ham was diced into a 10 mm square. In addition, the green pea used was a substantially spherical body having a major axis of 7 to 9 mm.

<Combination ratio of salad>
Boiled cabbage (chopped) 30%
Ham (diced cut) 10%
10% green peas
50% mayonnaise
Total 100%

[Test Example 2]
In Example 2, the following test was conducted in order to examine the influence of the mixing ratio of shredded vegetables (chopped cabbage) and blocky ingredients (ham and green peas) on extraction of shredded vegetable salad. That is, first, diced ham and green peas were mixed at a ratio of 1: 1 to obtain a mixture of diced ham and green peas. Next, while keeping the total amount of ingredients at 50% of the whole salad, the amount of mixture of shredded cabbage, ham and green peas was changed, and the mixing ratio of shredded vegetables and lump ingredients was shown in Table 2. 6 kinds of spout pouch-packed shredded vegetable salads were produced in the same manner as in Example 2 except that the ratio was as shown in FIG. The degree of salad extraction was evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

From Table 2, it can be understood that the sprout pouch-stuffed shredded vegetable salad in which the mixing ratio of shredded vegetables and massive ingredients is 1: 0.1 to 2.5 is preferable because the whole shredded vegetable salad is extracted from the spout pouch. Furthermore, the sprout pouch-stuffed shredded vegetable salad in which the mixing ratio of shredded vegetables and massive ingredients was 1: 0.2 to 2.5 was extracted without using ingredients in the spout pouch mouth, and was more preferable.

[Example 3]
A spout pouch stuffed vegetable salad was produced in the same manner as in Example 1 except that the following composition was changed. In addition, the boiled onion used what was diced into 5 mm square and what was cut into a long diameter of 10 mm and a width of 5 mm.

<Combination ratio of salad>
Boiled onion (chopped) 25%
Boiled onion (diced) 25%
50% mayonnaise
Total 100%

[Test Example 3]
In Example 3, the following test was conducted in order to examine the effect of the total amount of ingredients on the total amount of salad on the extraction of shredded vegetable salad. That is, in Example 3, the spout pouch was prepared in the same manner as in Example 3 except that the amount of shredded onions (chopped vegetables), diced onions (blocky ingredients) and mayonnaise was changed as shown in Table 3. A chopped vegetable salad was made. The degree of salad extraction was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

From Table 3, it can be understood that a sprout pouch-stuffed shredded vegetable salad in which the total amount of ingredients is 25 to 80% of the total amount of the salad is preferably extracted from the spout pouch. Furthermore, the spout pouch stuffed vegetable salad whose total compounding amount is 25-70% with respect to the whole salad amount was more preferable without using the ingredients in the spout pouch mouth. On the other hand, if the amount of ingredients is more than the above range, the acidic oil-in-water emulsified seasoning is too little to lose the fluidity of the whole salad, and even if trying to squeeze out, it is not preferable because it is not extracted from the spout pouch. It was.

Claims (1)

A sprout pouch-stuffed shredded vegetable salad filled with a sprout pouch with a caliber of 10 to 30 mm, which is made by mixing the ingredients including shredded vegetables and lump ingredients with an acidic oil-in-water emulsified seasoning, The major axis is 10 to 80 mm, the major axis of the block food is 3 mm to 2/3 of the above caliber, the mixing ratio of shredded vegetables and the block food is 1: 0.1 to 2.5, and the whole salad Spout pouch stuffed vegetable salad characterized by the compounding amount of ingredients is 25 to 80% with respect to the amount.