JP6747225B2 - Spout pouch stuffed vegetable salad - Google Patents

Description

The present invention relates to a spout-pouch-stuffed vegetable salad in which a vegetable salad in which ingredients containing cut vegetables are mixed with a salad sauce is filled.

Shredded vegetable salad prepared by seasoning burdock, cabbage and other shredded vegetables with an acidic oil-in-water emulsified seasoning such as mayonnaise takes time and effort to cook. Therefore, pouches filled with such shredded vegetable salad are used as a salad base for business in supermarkets, backyards in food departments of department stores, restaurants and the like.

In addition, as a pouch in this case, it is proposed to use a spout pouch having a spout (spout) and provide the shredded vegetable salad as a sprinkled vegetable salad packed with spout pouches (Patent Document 1). In this sprout pouch-stuffed shredded vegetable salad, ingredients of a specific size are used together with shredded vegetables as ingredients so that shredded vegetables cannot be used in the spout. In addition, since the ingredients such as shredded vegetables are seasoned with highly viscous seasonings such as mayonnaise in this spout pouch-stuffed shredded vegetable salad, when pouring the shredded vegetable salad from the spout, it is normal to use the spout pouch with both hands. The body is pressed.

On the other hand, with the elimination of vegetable deficiency and increasing consumer awareness of nutritional balance adjustment, one serving of cut vegetables and dressing was filled in a plastic food pack into a packed vegetable salad or spout pouch. Jelly drinks containing dietary fiber, vegetable juices filled in paper packs, etc. are commercially available.

JP, 2010-268725, A

However, since packed vegetable salad requires dressing cut vegetables and using chopsticks or forks when eating, it cannot be eaten easily and in a short time like jelly beverages and vegetable juice. On the other hand, jelly drinks and vegetable juices can be drunk easily in any posture using only one hand, but since the vegetables are not chewed as solids, the satisfaction of eating vegetables is obtained. It's hard to be beaten.

On the other hand, the capacity of the above-mentioned spout-pouch-stuffed shredded vegetable salad, which is used as a commercial salad base, should be reduced for the general consumer so that the shredded vegetable salad can be sucked out from the spout like a jelly drink. Is possible.

However, in a shredded vegetable salad stuffed with spout pouches, the ingredients such as shredded vegetables are mixed with a highly viscous seasoning such as mayonnaise, so the shredded vegetable salad cannot be successfully sucked out from the spout, and the spout pouch Even if the body is pressed by hand, it may not be able to be sucked out well.

Therefore, it is conceivable to use a general salad dressing in place of seasonings such as mayonnaise in the spice pouch stuffed shredded vegetable salad, but in this case only the dressing may be sucked out, and In the beginning and the end, the ratio of the ingredients and the salad dressing in the sucked-out vegetable salad is greatly different, and the ratio of the ingredients and the salad cannot be maintained in a delicious range for the vegetable salad.

On the other hand, an object of the present invention is to fill a spout pouch with a vegetable salad in which cut vegetables are mixed with a salad sauce, and a spout pouch-stuffed vegetable salad, wherein the vegetable salad is easily sucked from the spout. In addition, the ratio of the ingredients to the salad sauce in the sucked vegetable salad is stable in the delicious range from the beginning to the end of the sucking.

The present inventor sets ingredients such as cut vegetables to be filled in the spout pouch to a specific size, and when using a salad sauce having a specific adhesive force and hardness, the ingredients such as cut vegetables are It is possible to easily suck out a vegetable salad mixed with a salad sauce from a spout pouch, and find that the ratio of ingredients and salad sauce in the sucked vegetable salad is stable from the beginning to the end of the sucking, The invention was conceived.

That is, the present invention is a spout pouch-stuffed vegetable salad in which a vegetable salad in which ingredients containing cut vegetables are mixed with a salad sauce is filled in the spout pouch,
The proportion of ingredients in the vegetable salad is 30 to 90% by mass,
The proportion of ingredients whose major axis is 1.5 mm or more and 1/2 or less of the opening diameter of the spout of the spout pouch is 50% by mass or more based on the entire ingredients.
Using a texture analyzer, the following measurement conditions/probe: Cylindrical probe, diameter 35 mm,
・Probe descending speed: 10 mm/sec,
・Distance of probe to sample: 25 mm,
・Probe rising speed: 10 mm/sec,
・Sample temperature: 25℃,
The hardness of the salad sauce measured in 1. is 150 g or less, and the adhesive force is 8 g or more.

According to the spout pouch-packed vegetable salad of the present invention, the vegetable salad can be easily sucked out from the spout pouch with the ease of a jelly drink, and the satisfaction of chewing and eating the cut vegetables that are solid matter can be obtained. Obtainable.

According to the spout pouch-packed vegetable salad of the present invention, since the ratio of the ingredients such as cut vegetables and the salad sauce is stable from the beginning to the end of sucking the vegetable salad from the spout pouch, the ingredients and the salad sauce are stable. If the mixing ratio of is set to a predetermined ratio at which the vegetable salad can be eaten deliciously, it becomes possible to eat the vegetable salad deliciously from the beginning to the end of sucking the vegetable salad from the spout pouch.

FIG. 1 is an explanatory diagram of a method for obtaining hardness and adhesive force from a load curve measured by a texture analyzer.

Hereinafter, the present invention will be described in detail. In the present invention, "%" means "mass %", "part" means "part by mass", and the mixing ratio means mass ratio unless otherwise specified.

The vegetable salad packed with spout pouches of the present invention is one in which the vegetable salad is filled in the spout pouches.

<< spout pouch >>
In the present invention, the spout pouch refers to a bag (pouch) made of a film in which contents are filled, and a spout (spout) is attached to the bag. The spout preferably has a cap that allows resealing.

Further, from the viewpoint of easy grip of the spout and easy suction of the vegetable salad from the spout pouch, the spout is preferably made of hard plastic, and the spout diameter can be 10 to 30 mm. The protrusion length from the pouch can be 1 to 5 cm. As the content of the spout pouch, 30 to 250 mL can be mentioned from the viewpoint that it is possible to provide one serving of vegetable salad for one person.

<<vegetable salad>>
<Ingredients>
A vegetable salad is an ingredient mixed with a salad sauce. Here, the ingredient means a portion contained as a solid substance in the vegetable salad, and includes cut vegetables. Further, the ingredient is preferably more than 50% of the vegetable salad, and the ratio of the cut vegetables to the entire ingredient is 70% or more, 80% or more, 90% or more. Vegetables that can be used as the ingredients for cut vegetables include cucumber, radish, celery, nagomi, okra, zucchini, onion, purple onion, bell pepper, paprika, tomato, carrot, mioga, leaf, cabbage, lotus root, burdock, shiitake mushroom, etc. Can be mentioned. From the viewpoint of imparting a crispness to the vegetable salad, it is preferable to include one or more kinds of cut vegetables selected from cucumber, zucchini, radish, carrot and chopped vegetables, and the total content thereof is 20% or more of the vegetable salad. Preference is given to the inclusion of cucumber or zucchini.

As ingredients, in addition to the above-mentioned vegetables, fruits such as apples, pears and strawberries, beans such as chickpeas, soybeans and lentils, egg coagulum, meats such as pork and beef, meats such as ham and sausages. Processed products, boiled tuna, shrimp, scallops and other seafood, nuts and the like may be contained.

The ingredients may be heat-treated or non-heated as needed, but cut vegetables such as cucumber, zucchini, radish, carrots and long thighs are not heated as much as possible, specifically, the product temperature. Crispy texture is maintained by heat treatment at 60 to 70° C. for 20 minutes or less, preferably 15 minutes or less, heat treatment at 70 to 80° C. for 15 minutes or less, preferably 10 minutes or less. It is preferable to use the same.

The size of the ingredient is 1.5 mm or more in major axis and 1/2 or less of the opening diameter of the spout of the spout pouch. Here, the major axis means the length of the longest part of the ingredient. Further, from the viewpoint of imparting a chewy texture of eating a vegetable salad, 50% or more of the whole ingredients should have a major axis of 1.5 mm or more, and 60% or more, 70% or more, 90% or more More preferably, the major axis is 1.5 mm or more. In particular, the size of cut vegetables that occupy the main part of ingredients is 50% or more of the whole cut vegetables with a major axis of 1.5 mm or more, from the viewpoint of enhancing the crispness of the vegetable salad, 60% or more, 70% or more More preferably, 90% or more has a major axis of 1.5 mm or more. That is, preferably 50% or more, 60% or more, 70% or more, 90% or more of the major axis of the ingredients has a length of 1.5 mm or more, and the solid matter is eaten in the vegetable salad according to the increase of this ratio. The chewy texture can be increased, and among the ingredients, cut vegetables such as cucumber, zucchini, radish, carrot, and long potatoes are preferably 50% or more, 60% or more, 70% or more, 90% or more of the major axis. When the thickness is 0.5 mm or more, the crispness can be increased according to the increase of this ratio. Also, by setting the major axis to be 1/2 or less of the opening diameter of the spout, it is possible to prevent the ingredients from being clogged with the spout when sucking the vegetable salad from the spout. The major axis of the ingredient is more preferably 2 mm or more, 2.5 mm or more and 3 mm or more from the viewpoint of further improving ease of sucking and chewyness, and the major axis is 1/3 or less of the opening diameter of the spout. Is more preferable.

The ingredients can be cut using a crushing device such as a chopper, a silent cutter, and a comitrole (committ manufactured by Asher).

<Physical properties of salad sauce>
In the present invention, the salad sauce refers to a liquid portion contained in a vegetable salad, and has a fluidity that is not in a gel form.
The salad sauce can be seasoned as desired, such as ethnic, Japanese, Italian, mayonnaise, etc., but in any case, the following measurement conditions and probe using a texture analyzer: cylindrical probe, diameter 35 mm ,
・Probe descending speed: 10 mm/sec,
・Distance of probe to sample: 25 mm,
・Probe rising speed: 10 mm/sec,
・Sample temperature: 25℃,
It has physical properties such as hardness of 150 g or less and adhesive force of 8 g or more when measured by.

Here, the hardness measured using a texture analyzer is the maximum stress (H1) when the salad sauce is compressed by the plunger under the above-mentioned measurement conditions as shown in FIG. 1, and the adhesive force is It is the maximum negative stress (H2) when the plunger is pulled up from the salad sauce under the above-mentioned measurement conditions. This hardness is a force required to cause a certain amount of deformation, and is an index of ease of sucking. The adhesive force is an index of the force required to separate the salad sauce from the ingredient, that is, the difficulty in separating the ingredient and the salad sauce.

By setting the hardness to 150 g or less, the vegetable salad can be easily sucked out from the spout. Also, by setting the adhesive force to 8 g or more, the ingredients and the salad sauce are entangled well, and the separation of the ingredients and the salad sauce can be prevented, and only the salad sauce can be used at the beginning of sucking the vegetable salad from the spout. Can be prevented from being sucked out, or the proportion of ingredients in the vegetable salad becoming excessively high at the end of sucking, and the deliciousness of the vegetable salad being reduced.

When the hardness is 100 g or less and 70 g or less, the vegetable salad can be more easily sucked out, and when the hardness is 15 g or more, the ratio of the ingredient and the salad sauce in the sucked vegetable salad can be sucked out. Can be stabilized from beginning to end.

Further, by further increasing the adhesive force to 9 g or more, the entanglement between the ingredients and the salad sauce is further improved, and the ratio of the ingredients and the salad sauce in the sucked vegetable salad is substantially the same from the beginning to the end of the sucking. It becomes constant and the taste of the vegetable salad becomes constant. Moreover, by setting the adhesive force to 100 g or less and 60 g or less, the texture of the vegetable salad can be improved.

<Salad sauce ingredients>
In order to impart the above hardness and adhesiveness to the salad sauce, the salad sauce contains a gelling agent such as xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, agar and other thickening polysaccharides, gelatin and the like. Can be made. The total content of the thickening polysaccharide and/or the gelling agent for the spout-pouch-stuffed vegetable salad is not particularly limited as long as the hardness and adhesive force of the salad sauce are in the above-mentioned range, but 0.05 to 0.5. %, and preferably 0.1 to 0.5%.

Among them, imparting the hardness and adhesiveness to the salad sauce, and for suppressing water separation from the vegetables mixed with the salad sauce, the salad sauce is at least one selected from xanthan gum, gellan gum and tamarind seed gum, and guar gum. It is preferable to contain Specifically, it is preferable to use xanthan gum and guar gum in combination, gellan gum and guar gum in combination, or tamarind seed gum and guar gum in combination. Above all, it is preferable to use xanthan gum and guar gum in combination. Further, it is preferable that 0.05 to 0.5% of the salad sauce and 0.05 to 0.5% of the salad sauce contain xanthan gum, gellan gum, and tamarind seed gum. In particular, the ratio of any one of xanthan gum, gellan gum and tamarind seed gum to guar gum is preferably 1:3 to 3:1.

To make the salad sauce any flavor such as ethnic, Japanese, Italian, mayonnaise, etc., the salad sauce should be vinegar, citric acid, acidulant such as lemon juice, sodium glutamate, salt, sugar, soy sauce, miso, Japanese style A seasoning such as soup stock, edible oils and fats such as olive oil and sesame oil, a pH adjusting agent such as sodium acetate, and a preservative such as protamine can be contained. In order to suppress the low calorie of foods in response to recent health consciousness, the content of edible oils and fats in vegetable salad can be 5% or less, 3% or less, or even zero. The salt content is preferably 0.9% or less and 0.8% or less.

In addition, the salad sauce is preferably adjusted to pH 3 to 5, particularly pH 3.5 to 4.5 by the above-mentioned acidulant, pH adjuster and the like. Thereby, bacterial growth in the vegetable salad can be suppressed.

<Ratio of ingredients and salad sauce>
The mixing ratio of the ingredients and the salad sauce is such that the ingredient ratio in the vegetable salad is 30 to 90%, particularly more than 50%, 60% or more, and further 65% or more, 85% or more. By setting the content to be 30% or more, and particularly more than 50%, it is possible to give the vegetable salad a sufficient texture of eating solid matter. Further, when the content is 90% or less, it is possible to prevent the vegetable salad from losing fluidity and being difficult to suck out from the spout.

<< How to make vegetable salad with spout pouches >>
In the production process of the spout-pouch-stuffed vegetable salad of the present invention, vegetables and other ingredients are cut to have the major axis described above. Meanwhile, mix the ingredients of the salad sauce. Then, vegetables and other ingredients and a salad sauce are mixed, the spout pouch is filled and sealed, and further heat sterilized at a core temperature of 60 to 80° C. for 1 to 20 minutes as needed to keep the product for a long time. .. This makes it possible to obtain a vegetable salad packed with spout pouches.

The spout-pouch-packed vegetable salad produced in this manner is useful as a food that allows easy eating of vegetables when busy, and is also useful as a nursing food.

Hereinafter, the present invention will be specifically described with reference to examples.
Examples 1 to 3, Comparative Examples 1 and 2
(Manufacture of vegetable salad with spout pouches)
Vegetables of Example 1, Example 2, Example 3, Comparative Example 1 (salad sauce: QP Mayonnaise) and Comparative Example 2 (salad sauce: Example 1 of JP-A-2010-268725) with the formulations shown in Table 1. Made a salad. In this case, the vegetables serving as ingredients were washed with water, only okra was boiled, and the ingredients were cut with a chopper having a plate eye hole diameter of 4 mm. 50% or more of the obtained ingredients had a major axis of 4 to 7 mm. On the other hand, the ingredients of the salad sauce were mixed with stirring to obtain a salad sauce. Ingredients and salad sauce were mixed in the ratio shown in Table 1, and 100 g each was filled and sealed in a spout pouch having a diameter of 15 mm.

(Evaluation)
(i) Evaluation of physical properties For the salad sauce used in each Example and Comparative Example, using a texture analyzer (Stable Micro Systems, Texture Analyser TA.XT.), the following measurement conditions/probe: cylindrical probe, diameter 35mm (P/35, 35mm, DIA CYLINDER ALMINIUM)
・Probe descending speed: 10 mm/sec,
・Distance of probe to sample: 25 mm,
・Probe rising speed: 10 mm/sec,
・Sample temperature: 25℃,
-Sample filling container: A cylindrical container having a diameter of 40 mm and a height of 30 mm was used, the range width was set to 0 to 1 kg, the load curve was measured, and the hardness and the adhesive force were determined from the load curve. The results are shown in Table 1. The measurement was performed 3 times, and Table 1 shows the average value.

(ii) Suction evaluation The spout of the vegetable salad packed with spout pouch was opened, and about 10 g of the vegetable salad at the beginning and about 10 g of the last vegetable salad were sucked out from the spout and the state of the sucked vegetable salad was observed. The results are shown in Table 1.

From the results shown in Table 1, in Examples 1 to 3 in which the adhesiveness of the salad sauce is 8 g or more and the hardness is 150 g or less, the ingredients are uniformly dispersed in the salad sauce in the spout pouch, and the spout pouch is The vegetable salad is easily sucked out from the spout of, and there is no difference in the ratio of ingredients and salad sauce in the vegetable salad sucked at the beginning and the end. I was able to suck it out evenly without variation. On the other hand, in Comparative Example 1, the hardness of the salad sauce exceeded 150 g, and it was difficult to suck the vegetable salad from the spout. Further, in Comparative Example 2 in which the adhesive force was 6 g, even if an attempt was made to suck out a vegetable salad from the spout, initially only the salad sauce was sucked out and the salad sauce in the spout pouch decreased, and it was sucked at the beginning and the end. The proportions of ingredients and salad sauce varied.

Example 4
Vegetable salad according to Example 1 except that the proportion of the vegetable salad was changed to the ratio shown in Table 2, the ingredients were cut with a chopper having a plate eye hole diameter of 6 mm, and the spout pouch diameter was changed to 20 mm. Was produced, and a vegetable salad packed with spout pouches was produced. All vegetables were mixed raw. Further, 60% or more of the obtained ingredients had a major axis of 6 to 10 mm.

Regarding this vegetable salad packed with spout pouches, when the vegetable salad was sucked out from the spout, it could be easily sucked out. Also, no difference was found in the ratio of ingredients and salad sauce from the beginning to the end. The crunchy texture of the vegetables was strongly felt.

Example 5
A vegetable salad was produced in accordance with Example 4 except that the proportion of the vegetable salad was changed to the ratio shown in Table 3 to produce a spout-pouch-stuffed vegetable salad. All vegetables were mixed raw. Further, 60% or more of the obtained ingredients had a major axis of 6 to 10 mm.

Regarding this vegetable salad packed with spout pouches, when the vegetable salad was sucked out from the spout, it could be easily sucked out. Also, no difference was found in the ratio of ingredients and salad sauce from the beginning to the end. The crunchy texture of the vegetables was strongly felt. The texture of the entire salad was slightly inferior to that of the combination of xanthan gum and guar gum, but the texture was practically no problem.

Example 6
A vegetable salad was produced in the same manner as in Example 5 except that the gellan gum was changed to tamarind seed gum, and a vegetable salad packed with spout pouches was produced. All vegetables were mixed raw. Further, 60% or more of the obtained ingredients had a major axis of 6 to 10 mm.

When the physical properties of the used salad sauce were evaluated according to Example 1, the hardness was 50 g and the adhesiveness was 20 g. Regarding this vegetable salad packed with spout pouches, when the vegetable salad was sucked out from the spout, it could be easily sucked out. Also, no difference was found in the ratio of ingredients and salad sauce from the beginning to the end. The crunchy texture of the vegetables was strongly felt. The texture of the entire salad was slightly inferior to that of the combination of xanthan gum and guar gum, but the texture was practically no problem.

Comparative Example 3
A vegetable salad was produced in the same manner as in Example 5 except that the gellan gum was changed to modified starch, and a vegetable salad packed with spout pouches was produced. All vegetables were mixed raw. Further, 60% or more of the obtained ingredients had a major axis of 6 to 10 mm.

When the physical properties of the used salad sauce were evaluated according to Example 1, the hardness was 28 g and the adhesiveness was 7.3 g. Regarding this vegetable salad packed with spout pouches, when the vegetable salad was sucked out from the spout, it could be easily sucked out. However, in the first half of the suction, only the salad sauce was sucked out first, and the ratio of the ingredients and the salad sauce varied in the first half and the second half, which was not preferable. In addition, the whole salad had a sticky texture and the flavor was deteriorated.

H1 hardness H2 adhesion

Claims (4)

A vegetable salad stuffed with spout pouches in which ingredients containing cut vegetables are mixed in a salad sauce and the spout pouches are filled,
The proportion of ingredients in the vegetable salad is 30 to 90% by mass ,
The opening diameter of the spout of the spout pouch is 10 to 30 mm,
Major axis is at 1.5mm or more且Tsusu overall ratio ingredients 1/2 or less is ingredients of the opening diameter of Pauto to 50 mass%,
Using a texture analyzer, the following measurement conditions/probe: Cylindrical probe, diameter 35 mm,
・Probe descending speed: 10 mm/sec,
・Distance of probe to sample: 25 mm,
・Probe rising speed: 10 mm/sec,
・Sample temperature: 25℃,
The hardness of the salad sauce measured in 1. is 150 g or less, and the adhesive force is 8 g or more and 60 g or less . The vegetable salad packed with spout pouches according to claim 1, wherein the proportion of ingredients in the vegetable salad is more than 50% by mass. The spout-pouch-stuffed vegetable salad according to claim 1 or 2, wherein the salad sauce contains at least one selected from xanthan gum, gellan gum and tamarind seed gum and guar gum. The vegetable salad packed with spout pouches according to claim 3, wherein the salad sauce contains xanthan gum and guar gum.

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