| 摘要 |
PURPOSE:To provide a potato salad reduced in the separation of water caused by the aging of starch and improved in texture and preservability by adding an emulsion containing one kind or more of monoglycerides including monoglyceride derivatives or a fermented milk to steamed potato. CONSTITUTION:100 pts.wt. steamed potato and 0.5-10 pts.wt. of an emulsion are mixed with each other, strained, mixed with 15% of mayonnaise and subsequently vacuum-packed to provide the objective potato salad reduced in the separation of water probably caused by the aging of starch, improved in texture, and improved in the preservability of the texture. The emulsion is prepared by mixing one kind or more of monoglyceride derivatives (e.g. succinic acid monoglyceride) with sodium carbonate dissolved in a part of water, heating the mixture, homogeneously mixing the obtained emulsion with fats or oils, a fermented milk, a sugar ester and the remaining water, and subsequently quenching the mixture. |
