PROBLEM TO BE SOLVED: To provide a method for making a salad hardly impaired in appearance even with the lapse of time after made in the method for making the salad by dressing water-absorbing food such as potatoes and macaroni with an emulsified seasoning.SOLUTION: The method is provided for making the salad by mixing and dressing one or more kinds of potatoes, a pumpkin, sweet potatoes or pasta which are water-absorbing food, with the emulsified seasoning. In the method, non-dissolved starch and/or water-insoluble food fibers are dispersed in the emulsified seasoning. The water content of the emulsified seasoning is 60-98%, and the yolk content is 0.1-8% at raw conversion.COPYRIGHT: (C)2012,JPO&INPIT【課題】乳化調味液でジャガイモやマカロニ等の吸水性食材を和えたサラダの製造方法において、製造後に時間が経過しても外観が損なわれ難いサラダの製造方法を提供する。【解決手段】吸水性食材であるジャガイモ、カボチャ、サツマイモ又はパスタ類の一種以上を配合し、乳化調味液で和えたサラダの製造方法において、乳化調味液に非溶解状態の澱粉及び/又は水不溶性食物繊維が分散されており、乳化調味液の水分含量が60~98%、かつ、卵黄含有量が生換算で0.1~8%であるサラダの製造方法。【選択図】 なし
