PROBLEM TO BE SOLVED: To provide a method for producing s salad dressed with water absorptive food materials such as potato and macaroni with an emulsification seasoning liquid, where appearance is not damaged even if time is passed after the production.SOLUTION: In the method for producing a salad blended with one or more kinds selected from potato, pumpkin, sweet potato and pastas as water absorptive material and dressed with an emulsification seasoning liquid, the emulsification seasoning liquid is dispersed with starch in a non-dissolved state or starch and water-insoluble dietary fiber, content of water in the emulsification seasoning liquid is 60 to 98%, also, the content of yolks is 0.1 to 8% expressed in terms of raw, and heating is not caused at 60°C or more in the method for producing the salad.COPYRIGHT: (C)2015,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、又は非溶解状態の澱粉及び水不溶性食物繊維、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%であり、サラダの製造工程において60℃以上で加熱しない、サラダの製造方法。【選択図】 なし
