| 摘要 |
PURPOSE:To prepare a potato salad having improved shape retaining property, flavor and sense of eating, by mixing an oily material containing sorbitan ester of a fatty acid with a potato. CONSTITUTION:In preparing a potato salad by the conventional method, an oily material containing sorbitan ester of a fatty acid, preferably mono- -triester of oleic acid or stearic acid which is a combined fatty acid, in an amount of 0.02- 0.5wt%, preferably 0.04-0.3wt%, based on the total potato salad product is uniformly dispersed and mixed with the whole product, particularly the potato part. |
