CN1882249A - Frozen carrot - Google Patents
Frozen carrot Download PDFInfo
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- CN1882249A CN1882249A CNA2004800337081A CN200480033708A CN1882249A CN 1882249 A CN1882249 A CN 1882249A CN A2004800337081 A CNA2004800337081 A CN A2004800337081A CN 200480033708 A CN200480033708 A CN 200480033708A CN 1882249 A CN1882249 A CN 1882249A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
It is intended to produce frozen carrot with excellent qualities which shows, after thawing, little fibrous feel and a favorable texture, i.e., being almost comparable in texture qualities to fresh carrot. After washing, carrots are heated to such an extent that the heat is not transferred into the carrot core and then quickly cooled. After cooling, the peel containing the heated part is removed and the carrots are cut into pieces in an appropriate size. After the completion of these treatments, the carrot pieces are quickly frozen.
Description
Technical field
Frozen carrot that the present invention relates to a kind of preparation method of the material-frozen carrot of organizing sex change such as spongeization and the cooked food that dehydration reduces, mouthfeel is good due to freezing, thaw, cooking, makes with the method and the cooked food that contains this frozen carrot.
Background technology
In recent years, along with the raising of consumer health consciousness and the simplification of dietetic life, the demand of refrigerated vegetables that can the easy cooking is improved.
But present situation is that cooking refrigerated vegetables are when end is put on the dining table, be difficult to reproduce the natural mouthfeel of experiencing by the fresh vegetables cooking that vegetables had, for carrot, also can along with freezing, thaw, softening, the dehydration of tissue obviously occur, the quality differential of fresh product and freezing product is bigger.
Usually, for the vegetables of freezing, thawing, form ice crystal when freezing, organize destroyedly, in addition, thickization of ice crystal that occurs when freezing to preserve also becomes when thawing the reason of dehydration from tissue, significantly reduced quality, the mouthfeel variation.
Usually, preparation is during refrigerated vegetables, in order to prevent variable color that enzymes such as polyphenol oxidase cause, to prevent that foreign odor from producing and prevent pollution such as microorganism, carried out the heating processing of precooking.But by heat treated such as the processing of precooking, the most mouthfeels of refrigerated vegetables after freezing, thawing become poorer, and this point is known.Think that its reason is, the destruction that cell membrane is subjected to increases because of heating, freeze, thawing, and along with cell membrane loses flexibility, the spongeization of tissue has taken place when freezing to preserve.
But for root vegetableses such as carrots, particularly for eating something rare or the carrot of simple heat treated, except taste, mouthfeel plays an important role on the sense of taste.As frozen carrot preparation method in the past, the method for employing is: after the carrot peeling, cutting, and under 95～100 ℃, the heating of carrying out 2～5 minutes precook processing, quick freezing then.But for the frozen carrot that this method was handled, after thawing, the grain sense that becomes certainly is strong, and the scope of application of frozen carrot is restricted.
And, for general vegetables, in the past in order to improve the mouthfeel of vegetables, reduce the method for the ice crystal that forms when freezing and freeze before the method for enhanced tissue multiple motion is arranged.
The former is, before freezing the anti-freeze properties material be impregnated in the tissue, makes glassware for drinking water in the tissue that the method for anti-freeze properties be arranged.That is, liquid glucose the is soaked into method of freezing (patent documentation 1: the spy opens flat 5-103587 communique), the mixed liquor that makes sugar and inorganic salts, sugar and ethanol etc. soak into the method for freezing (patent documentation 2: the spy opens flat 4-27375 communique) and make the mixed liquor of urea or urea and sugar alcohol etc. soak into the method for freezing (patent documentation 3: the spy opens 2001-224304).
In addition, as the method for the latter's enhanced tissue, the method for preheating in the known hot water at a lower temperature.This is considered to, and is pining in advance, and pectinesterase is activated, act on the pectin as cell membrane and cytoplasm constituent, promote the demethylation of carboxyl, in-house bivalent cation is attached to free carboxyl and forms crosslinked, make pectin insoluble, so the hardening of tissue.In addition, the interpolation of the cation of divalence, particularly calcium salt, by combination makes cell membrane firmer with pectin, this is also known.So far, reported and under 60～70 ℃, carried out maximum 2 hours heating, make the hardening of tissue method (non-patent literature 1:ARG.F00DCHEM., 20,2.266.1972); Under 60 ℃ with pectinesterase activation 30 minutes, the method (non-patent literature 2: commerical test factory in Hokkaido reports 285,189,1986) of precooking with the 10mM calcium chloride water.
Have as patent application, prevent that vegetables, the softening method of fruit from is characterized in that, in water, rare acid water, the liquid glucose any, descend to heat 10～180 minutes at 45 ℃～75 ℃ to major general surface product temperature (surface product temperature), as (patent documentation 4: the spy opens clear 54-107542 communique) of feature; Prevent the method that greengrocery is softening, it is characterized in that, greengrocery in the aqueous solution of calcium behind the low temperature dipping, directly is elevated to the temperature of this aqueous solution 40～70 ℃ scope, and keeps certain hour (patent documentation 5: the spy opens clear 60-237957 communique) under this state; The preparation method of home cooking and salted vegetables is characterized in that, comprises vegetables are carried out the middle temperature heat treated of maintenance more than 5 minutes or 5 minutes in 49～70 ℃ of scopes, (patent documentation 6: the spy opens flat 5-68505 communique); The preparation method of refrigerated vegetables is characterized in that, with large volume greengrocery circular or that cut into large slices, carries out build up and handles, freezing processing then, (patent documentation 7: the spy opens flat 8-140570 communique).
In addition, the raw material carrot of using during about frozen carrot though discussed because of the different freezing adaptive differences of kind etc., about growing period and maturity, is not considered by degree of depth like this as yet, and is used as fresh product are the same.For example, for the autumn and winter carrot, usually after planting 100～130 days results, carrot high M (the ratio height of the carrot that～L) size, and quality is also good that accords with the demands of the market of this moment.(according to the listing criteria of the carrot production association in Chiba county, main product ground, S size 80～120g, M size 120～199g, L size 200～299g.)
[patent documentation 1] spy opens flat 5-103587 communique
[patent documentation 2] spy opens flat 4-27375 communique
[patent documentation 3] spy opens the 2001-224304 communique
[patent documentation 4] spy opens clear 54-107542 communique
[patent documentation 5] spy opens clear 60-237957 communique
[patent documentation 6] spy opens flat 5-68505 communique
[patent documentation 7] spy opens flat 8-140570 communique
[non-patent literature 1] ARG.F00D CHEM, 1972, the 20th volume, No. 2, the 266th page
[non-patent literature 2] Hokkaido commerical test factory report,, the 285th volume, 189 pages in 1986
Summary of the invention
Even refrigerated vegetables preparation method (1) that will be in the past is applicable to that by the method for enhanced tissue before dipping freezes method that the ice crystal that forms when freezing reduces or (2) in various solution before freezing carrot prepares frozen carrot, also residual grain sense in the carrot after thawing (muscle っ ぽ さ), mouthfeel is ungood, the quality discrepancy of comparing on mouthfeel with living carrot is still bigger, can not make the sufficient frozen carrot of quality.
Furthermore,, consider that heat treated such as unavoidably precook before freezing even freeze preceding heat treated, also requires the frozen carrot of harmless mouthfeel from the health aspect for carrot.
So, the spongeization of organizing that problem of the present invention provides and freezes preceding heating, freezes and thaw due to (and the cooking) waits the sex change or the minimizing of dewatering, there is not difference after thawing with living carrot yet, frozen carrot with good mouthfeel, and aspect health the preparation method of also no problem frozen carrot.
" grain sense " is food inlet when chewing, when feeling the existing of distinctive fiber of this food or muscle consumingly, and an index of the mouthfeel performance on this physical properties of food.
" spongeization " or " spongy " is that food enters the mouth when chewing, and shows the rerum natura of this food when juice comes out, and is the typical example of sponge helping digestion product as the wild bean curd of height.
Even the inventor has carried out deep discussion, thereby has finished the present invention for the carrot that obtain freezing preceding heating, freeze and thaw (and the cooking) also has good mouthfeel.
At first, the inventor has studied the freezing pre-treatment of carrot.
Usually, frozen carrot according to clean → treatment step of peeling → incisions → heat treated → cool off → freeze prepares.But, phenomenons such as the spongeization of appearance tissue or grain sense when carrying out heat treated before freezing, quality descends.On the contrary, when not carrying out heat treated, have discoloration problem or microbial contamination, be difficult to make the carrot of safety, stay in grade.
For solving these problems, we have designed the preparation method of following frozen carrot.
After cleaning carrot, before cutting step, the following short time of degree that is not delivered to carrot inside in heat heats, then cooling rapidly.After the cooling, remove and contain the epidermis that is heated part, be cut into suitable size, freezing rapidly then.
And, heat treated is carried out in order to make attached to the microorganism minimizing on carrot skin surface, though from reducing the angle of microorganism, wish that heat time heating time long, but oversize words, heat reaches carrot inside, forms usually near the state of precooking, and causes the mouthfeel behind the freeze and unfreeze to descend.In addition, when heating-up temperature is hanged down,, make the enzyme activation that participates in brown stain simultaneously, become the reason that causes brown stain for reducing the necessary long-time heating of microorganism.
The invention effect
Frozen carrot preparation method of the present invention, can be provided at thaw after, almost do not have juice to flow out and good frozen carrots of mouthfeel that muscle is felt more yet, be a kind of method that reaches special result.In view of the above, frozen carrot not only can be applicable to the cooking method that in the past limited, and also goes for can enlarging the scope of utilizing of frozen carrot, and then can effectively utilizing carrot in the cookings such as salad of the standard of eating raw.
This specification comprises the content of putting down in writing as in Japanese patent application 2003-384223 number specification of the application's basis for priority and/or the accompanying drawing.
The specific embodiment
The invention provides the freezing method of carrot, it comprises: after cleaning carrot, before cutting step, be not delivered to the degree short time heating of carrot inside with heat, cooling rapidly then after the cooling, is removed and is contained the epidermis that is heated part, be cut into suitable size, carry out quick-frozen step then.
For the heating before freezing, can adopt various known method, for example use hot water, hydrothermal solution, hot steam.Preferably in 90～100 ℃ hot water, carried out 30 seconds～2 minutes, more preferably carried out 45 seconds～1 minute and 15 seconds, can remain on the quality of health aspect, mouthfeel aspect like this.
Cooling is more preferably carried out in the water below 4 ℃ or 4 ℃ or the aqueous solution preferably below 10 ℃ or 10 ℃.
During peeling, remove, and the cortex portion of removing most of brown stain material place of carrot gets final product,, can significantly improve the quality after thawing as by removing 0.5～4mm degree, being generally 1～2mm because of heating makes the impaired part of mouthfeel.When peeling approaches, increase, cause decrease in yield when peeling is thick in possibility near the part generation brown stain of cortex portion.
Further, in order to prevent peeling, to cut the secondary pollution due to the microorganism in the step, preferably before peeling and/or cut laggard places sodium chlorate solution's impregnation process.
By these new treatment steps, owing to there is not the danger of microbial contamination, heating part is removed by peeling step, drips juice and the extremely slight frozen carrot of spongeization so can prepare.
The inventor is also to studying as the maturity of freezing the carrot of object.
About the raw material carrot of using in the frozen carrot, though discussed because of the different freezing adaptive differences of kind etc., about growing period and maturity, as yet not by so degree of depth discussion.The harvest type of carrot has two big classes, and the sowing in summer is gathered in the crops in spring to summer to the sowing of winter results and winter in autumn, is called " autumn and winter carrot ", " spring and summer carrot ".
In addition, roughly be divided into the West system and Japan system about kind, the West system is categorized into 5 cun, 3 cun, product populations such as ダ Application バ one ス, ロ Application グ オ レ Application ヅ again, and Japan system is categorized into product populations such as Jin Shi again, but the main system product population of cultivation is the carrot that meets 5 cun classes of the West system now.In 5 cun carrots just like kinds such as " black field 5 cun ", " No. 2 on the sunny side ", " 5 cun in newly black field ", " spring is transplanted 5 cun at golden port ", " bright 5 cun of sun ", " scarlet 5 cun ", " 5 cun in positive state ", " 5 cun of thousand shores ".
Therefore, with regard to the growing period of relevant carrot or maturity and freezing adaptability relevant research how, the result, in No. 2 the test on the sunny side of the main kind of using 5 cun now homemade carrots, for above-mentioned any harvest type, if use the fresh product of after average root heavy (average root is heavy) surpasses 100g, gathering in the crops in 1 month, can prepare the frozen carrot of good mouthfeel.
In addition, as the lime light of harvest classification, for the autumn and winter carrot, if elongated during the cultivation, then because of the milpa difference enters freeze-up, the ground surface in the carrot cultivation drops to below freezing sometimes.In this case, comprised the danger that carrot is freezed, freezing adaptability significantly descends.So, drop to region below freezing at temperature, the preferred carrot of using after average root heavily surpasses 100g in 1 month and not gathering in the crops before the freeze-up.On the other hand, for the spring and summer carrot, when growing period is elongated, there is the carrot of taking out platform (と う founds Chi) tendency to increase, Rong Yin produces because of xylem or the quality that forms due to the sclerosis of layer segment reduce, for the spring and summer carrot, and also preferred results in 1 month after average root heavily surpasses 100g.
Secondly, the inventor has studied the evaluation method about the grain sense of frozen carrot.Be not to depend merely on sensory evaluation, target is the evaluation method by the existing physics value establishment " grain sense " of visitor.Find in the carrot sample as described later penetration hardness (the hard さ of injection To ょ Ru) parallel/vertically when extrude liquid fraction (extruding De リ Star プ), very consistent with sensory evaluation.Therefore, also can this penetration hardness parallel/vertically than evaluation and sensory evaluation merge the evaluation that is used for " grain sense ".Among the following embodiment, also adopt the determination method of following penetration hardness and the determination method of extrusion liquid fraction to measure.
And in this application, parallel direction is meant the direction parallel with respect to carrot fiber, and vertical direction is meant the direction vertical with carrot fiber.
[evaluation of physical property method]
I. the determination method of penetration hardness
1. the preparation of penetration hardness test sample
(a) existing frozen carrot
After cleaning, thickness peeling with 1～2mm, further ring cutting has been removed the upward middle layer segment 1cm thickness behind the about 1.5～2cm in top (head), the further carrot that first quarter moon shape or fan shape are downcut, with carrot: the weight ratio of water=1: 9 was precooked 2 minutes in 98 ℃ of boiling water, cooling 3 minutes in 4 ℃ cold water then, except that after anhydrating, quick freezing under-35 ℃ of air blasts, the PE that packs into (polyethylene) bag, the longest-25 ℃ of following freezing one weeks of preservation till measure day.During mensuration, with the frozen carrot sample, with carrot: the weight ratio of water=1: 9, directly put in 98 ℃ of boiling water with freezing state, heated 4 minutes, at room temperature put cold 10 minutes, as the test sample of penetration hardness.
(b) frozen carrot of the present invention
After cleaning, with carrot: the weight ratio of water=1: 9 heat 1 minute in 98 ℃ of boiling water, and cooling was flooded 10 minutes in the javelwater of 4 ℃ 200ppm after 3 minutes in 4 ℃ of cold water immediately.Then, will be with the carrot after the thickness peeling of 1～2mm, ring cutting has been removed the upward middle layer segment 1cm thickness behind the about 1.5～2cm in top (head), further cuts with first quarter moon shape or fan shape.Dipping is after 10 minutes in the javelwater of 4 ℃ 100ppm, with 4 ℃ washing, remove anhydrate after, directly quick freezing under-35 ℃ of air blasts, the PE that packs into (polyethylene) bag, the longest-25 ℃ of following freezing one weeks of preservation till measure day.During mensuration, with the frozen carrot sample directly with freezing state with carrot: the weight ratio of water=1: 9 is put in 98 ℃ of boiling water, heats after 6 minutes, at room temperature cools off 10 minutes, as the test sample of penetration hardness.
(c) fresh carrot
After cleaning, thickness peeling with 1～2mm, further ring cutting has been removed the upward middle layer segment 1cm thickness behind the about 1.5～2cm in top (head), further the carrot that first quarter moon shape or fan shape are downcut is with carrot: water=1: 9 weight ratio drops in 98 ℃ the boiling water, heated 6 minutes, at room temperature put then cold 10 minutes, as the test sample of penetration hardness.
2. measure machine and condition determination
As measuring machine, Off オ one ス ゲ one ジ (the IMADA system of using numeral to show, DPSII-R, maximum loading 19.6N (2kgf), unit of display 0.01N (1gf), be fixed on the manual pedestal of handle type, speed with handle rotation in 2 seconds 1 time (10mm moves) is fallen, and the piston that uses is cylindrical as diameter 3 φ's (mm).
3. assay method
At first, towards hole skin, middle body at the sieve part of the no muscle of level trend, maximum loading value (parallel maximum loading value) when the mensuration parallel direction is pressed into, then, will with the front be pressed into other irrelevant part of hole, after the parallel cutting-out of 1cm width, maximum loading value (vertical maximum loading value) when mensuration is pressed into by promptly rectangular with respect to the machine direction direction of tangent plane is calculated the grain sense by the ratio of these loading values (following note is done parallel/vertically than).
This value is more little, and the sense of expression grain strengthens.
II. press juice body measurement method
1. the press juice body measurement preparation of sample
By with the mensuration of aforementioned penetration hardness in the individual individuals with same of carrot that adopts, make press juice body measurement sample by the following method.
(a) existing frozen carrot
After cleaning, with the thickness peeling of 1～2mm, further ring cutting has been removed layer segment 1cm thickness in the going up behind the about 1.5～2mm in top (head), further with the ring cutting center line as center line, the parallel 1cm width of cutting.After epidermis partly removed 1～2mm, cut away the carrot of 10mm thickness when the not enough 10mm of sieve part (little and be maximum ga(u)ge) sieve part gained towards central part along parallel direction, with carrot: water=weight ratio was precooked 2 minutes in 98 ℃ of boiling water in 1: 9, in 4 ℃ cold water, cooled off 3 minutes then, except that after anhydrating,-35 ℃ of following snap frozen, the PE that packs into (polyethylene) bag is to measuring till day (the longest 1 week)-25 ℃ of freezing preservations down.With this sample, with carrot: water=1: 9 weight ratio is put in 98 ℃ the boiling water, heats 4 minutes, at room temperature puts cold 10 minutes, as the test sample that extrudes liquid.
(b) frozen carrot of the present invention
After cleaning, heating is 1 minute in 98 ℃ of boiling water, in 4 ℃ of cold water, cooled off 3 minutes immediately, dipping after 10 minutes in the javelwater of 4 ℃ 200ppm then, will be with the carrot after the thickness peeling of 1～2mm, ring cutting is removed layer segment 1cm thickness in the going up behind the about 1.5～2cm in top (head), further with the ring cutting center line as center line, the parallel 1cm width that cuts away.To cut away the carrot of 10mm thickness when the not enough 10mm of sieve part (little and be maximum ga(u)ge) sieve part gained towards central part along parallel direction, dipping is after 10 minutes in the javelwater of 4 ℃ 100ppm, clean with 4 ℃ water, except that after anhydrating, directly-35 ℃ of quick freezings, pack PE (polyethylene) bag into, measure day (the longest 1 week) before-25 ℃ of freezing preservations down.With this sample with carrot: water=weight ratio was put in 98 ℃ of boiling water in 1: 9, heated 6 minutes, at room temperature put cold 10 minutes, as the test sample that extrudes liquid.
(c) fresh carrot
After cleaning, with the thickness peeling of 1～2mm, further ring cutting has been removed layer segment 1cm thickness in the going up behind the about 1.5～2mm in top (head), further with the ring cutting center line as center line, the parallel 1cm width of cutting.Cut away the carrot of 10mm thickness when the not enough 10mm of sieve part (little and be maximum ga(u)ge) sieve part gained towards central part along parallel direction, with carrot: water=weight ratio was put in 98 ℃ of boiling water in 1: 9, heated 6 minutes, at room temperature put cold 10 minutes, as the test sample that extrudes liquid.
2. measure machine and condition determination
When measuring dropping liquid, use マ イ Network ロ メ one ((strain) ミ Star ト ヨ system, standard is surveyed マ イ Network ロ メ one 101 シ リ one ズ M210-25 outward, measurement range 0-25mm, minimum scale 0.01mm), for from the upper and lower sample of clamping, downside is fixed the acrylic panel (ア ケ リ Le plate) of 50 φ (mm), after this upside is being adjusted, so that can place directly over sample.
3. assay method
At first, accurate weighing example weight before pressurization, note is made the preceding weight of pressurization.
Then, on the acrylic panel of downside, the acrylic panel of place filter paper (Toyo Roshi, No.5A, 50 φ), sample, filter paper (Toyo Roshi, No.5A, 50 φ) successively, depressing above.Elder generation's rotating latch spiral is coupling on the acrylic panel of depressing above the sample, with ticktock idle running beginning, be further rotated 20 change after, stop.Kept 1 minute at this state, the reverse rotation snap close takes out the sample after drop is emitted.
To 10 these steps of repeatable operation, 10 samples after each extrusion are summarised in together, accurately weighing is as pressurization back weight.
The dropping liquid rate is by the dropping liquid rate=(weight before the pressurization-pressurization back weight)/calculate the preceding weight of pressurization * 100.
III. the sensory evaluation of carrot
About the sensory evaluation (grain sense, color, overall merit) of the grain sense of carrot, carry out according to following standard by 7 participants, mark is represented with average mark.
(1) evaluation criterion of grain sense
Grain sense 1 minute
A little grain sense 2 minutes
It neither is 3 minutes
There was not the grain sense a little 4 minutes
No grain sense 5 minutes
(2) evaluation criterion of color
Differed from 1 fen
Differed from slightly 2 fens
It neither is 3 minutes
4 minutes slightly
5 minutes
(3) evaluation criterion of overall merit
Differed from 1 fen
Differed from slightly 2 fens
It neither is 3 minutes
4 minutes slightly
5 minutes
[embodiment]
Behind [embodiment 1] surperficial pasteurization, peeling, incision, living freezing
Wash fresh autumn and winter carrot (No. 2 on the sunny side, Chiba produces, the 19th week after planting, ML size), dipping is 1 minute in 98 ℃ hot water of 10 times of amounts of carrot.Cooling is after 3 minutes in 4 ℃ of water, and dipping is 10 minutes in the javelwater of 4 ℃ 200ppm.Use the peeler peeling, cut 1cm up and down, the fan-shaped incision thing that 1cm is thick floods 10 minutes in the javelwater of 4 ℃ 100ppm after, clean with 4 ℃ water, except that after anhydrating ,-35 ℃ of quick freezings, pack PE (polyethylene) bag into, after-25 ℃ of following freezing one weeks of preservation, in the boiling water of 10 times of amounts of carrot, boil thawed 6 minutes after, as product 1 of the present invention.
[comparative example 1]
Do not carry out the freezing method of surperficial pasteurization
Wash fresh autumn and winter carrot (No. 2 on the sunny side, Chiba produces, the 19th week after planting, ML size), dipping is 10 minutes in the javelwater of 4 ℃ 200ppm.Use the peeler peeling, cut 1cm up and down, the fan-shaped incision thing that 1cm is thick floods 10 minutes in the javelwater of 4 ℃ 100ppm after, clean with 4 ℃ water, except that after anhydrating ,-35 ℃ of quick freezings, pack into PE (polyethylene) bag ,-25 ℃ of following freezing one weeks of preservation, as a comparative example 1.
[comparative example 2]
The method of precooking
(face south No. 2, Chiba produces, after planting the 19th week to wash fresh autumn and winter carrot, the ML size), use the peeler peeling, cut 1cm up and down, after the fan-shaped incision thing that 1cm is thick was precooked 2 minutes in 98 ℃ hot water of 10 times of amounts of carrot, cooling is 3 minutes in 4 ℃ of water,-35 ℃ of quick freezings, the PE that packs into (polyethylene) bag is after-25 ℃ of following freezing one weeks of preservation, in the boiling water of 10 times of amounts of carrot, boil thawed 4 minutes after, as a comparative example 2.
[comparative example 3]
Fresh carrot
Wash fresh autumn and winter carrot (No. 2 on the sunny side, Chiba produces, the 19th week after planting, ML size), use the peeler peeling, 1cm about cutting, the fan-shaped incision thing that 1cm is thick boiled in the boiling water of 10 times of amounts of carrot 6 minutes, and as a comparative example 3.
[table 1]
| Bacterial population (viable count) | Coli-group | Escherichia coli | |
| Product 1 of the present invention | 2×10 2/g | ＜10/g | ＜10/g |
| Comparative example 1 | 1.5×10 4/g | 1.5×10 2/g | ＜10/g |
The carrot of the frozen state before product 1 of the present invention, comparative example 1 have all been measured and thawed.And the bacterial population shown in (viable count), coli-group, colibacillary definition here is based on food hygiene law, checks and carries out according to official method.
Under the situation of the comparative example 1 that does not carry out surperficial pasteurization, general viable count is more, and coli-group also is positive.By relatively, carry out under the situation of product of the present invention 1 of surperficial pasteurization, general viable count is few, and coli-group also is negative, and does not have the problem on the microbiology fully.
[table 2]
| Product 1 of the present invention | Comparative example 2 | Comparative example 3 | ||||
| Parallel | Vertically | Parallel | Vertically | Parallel | Vertically | |
| Penetration hardness (gf) | 920 | 1002 | 708 | 1312 | 722 | 757 |
| Parallel/vertically than | 0.92 | 0.54 | 0.95 | |||
| Dropping liquid rate (%) | 9.9 | 33.3 | 6.2 | |||
| The grain sense | 4.3 | 2.0 | 5.0 | |||
| Color | 4.3 | 4.3 | 5.0 | |||
| Overall merit | 4.3 | 2.2 | 5.0 | |||
Under the situation of comparative example 2 (method of precooking), parallel/vertically than low, dropping liquid rate height, each is compared with product 1 of the present invention in the grain sense of sensory evaluation project, color, the overall merit, and estimating all is poor quality.Each of product 1 of the present invention and comparative example 3 (fresh carrot) are not seen big difference, have shown the mouthfeel approaching with fresh carrot.
Whole publications, patent and the patent application of quoting in this specification all comprise in this manual as a reference.
Claims (8)
1. the preparation method of a frozen carrot is characterized in that, do not pass to the degree heating of carrot inside with heat after, peeling is freezed.
2. the described method of claim 1 is wherein cut after the peeling, freezes then.
3. claim 1 or 2 described methods are wherein cleaned the carrot surface before heating.
4. each described method in the claim 1～3 wherein heats and carry out 30 seconds～2 minutes under 90～100 ℃, impregnated in to add in the hydrothermal solution and carries out.
5. each described method in the claim 1～4, wherein the thickness with 1～2mm carries out peeling to carrot.
6. the preparation method of each described frozen carrot in the claim 1～5, wherein carrot is 5 cun carrots of the West system, uses average root heavily to surpass the carrot that 100g plays results in 1 month.
7. frozen carrot, it makes by each described method in the claim 1～6.
8. cooked food, it contains the described frozen carrot of claim 7.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003384223A JP4245458B2 (en) | 2003-11-13 | 2003-11-13 | Frozen carrot |
| JP384223/2003 | 2003-11-13 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1882249A true CN1882249A (en) | 2006-12-20 |
| CN100459868C CN100459868C (en) | 2009-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004800337081A Expired - Fee Related CN100459868C (en) | 2003-11-13 | 2004-11-10 | Frozen carrot |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP4245458B2 (en) |
| CN (1) | CN100459868C (en) |
| WO (1) | WO2005046342A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262876A (en) * | 2013-06-17 | 2013-08-28 | 何开芳 | Scone and preparation method thereof |
| CN107960518A (en) * | 2017-12-29 | 2018-04-27 | 北京红螺食品有限公司 | A kind of biological enzyme formulation processing method of no preserved fruit containing no sugar product |
| CN108029747A (en) * | 2017-12-12 | 2018-05-15 | 阜阳香香宇食品有限公司 | A kind of processing technology of quick-frozen carrot |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5528487B2 (en) * | 2012-02-07 | 2014-06-25 | 有限会社柏崎青果 | Burdock processed food, its production method and Burdock secondary processed food |
| KR101678895B1 (en) * | 2014-09-26 | 2016-11-23 | 송금희 | Stir-fry carrot producing method |
| WO2018159585A1 (en) * | 2017-02-28 | 2018-09-07 | 株式会社ニチレイフーズ | Frozen vegetable |
| WO2019235515A1 (en) * | 2018-06-05 | 2019-12-12 | テーブルマーク株式会社 | Method for freezing vegetables or fruit |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02242635A (en) * | 1989-03-14 | 1990-09-27 | Yukio Kobayashi | Frozen and boiled vegetable |
| CN1030685C (en) * | 1991-05-04 | 1996-01-17 | 中国科学院石家庄农业现代化研究所 | Frozen carrot paste preparation method |
| JP3029218B2 (en) * | 1991-11-15 | 2000-04-04 | カゴメ株式会社 | Manufacturing method of frozen cut vegetables |
| WO2002080690A1 (en) * | 2001-03-30 | 2002-10-17 | Nippon Suisan Kaisha, Ltd. | Frozen vegetable foods keeping texture afeter freezing and thawing |
-
2003
- 2003-11-13 JP JP2003384223A patent/JP4245458B2/en not_active Expired - Lifetime
-
2004
- 2004-11-10 CN CNB2004800337081A patent/CN100459868C/en not_active Expired - Fee Related
- 2004-11-10 WO PCT/JP2004/016642 patent/WO2005046342A1/en active Application Filing
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262876A (en) * | 2013-06-17 | 2013-08-28 | 何开芳 | Scone and preparation method thereof |
| CN103262876B (en) * | 2013-06-17 | 2014-08-20 | 慈溪欧新生物科技有限公司 | Scone and preparation method thereof |
| CN108029747A (en) * | 2017-12-12 | 2018-05-15 | 阜阳香香宇食品有限公司 | A kind of processing technology of quick-frozen carrot |
| CN107960518A (en) * | 2017-12-29 | 2018-04-27 | 北京红螺食品有限公司 | A kind of biological enzyme formulation processing method of no preserved fruit containing no sugar product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100459868C (en) | 2009-02-11 |
| JP4245458B2 (en) | 2009-03-25 |
| WO2005046342A1 (en) | 2005-05-26 |
| JP2005143366A (en) | 2005-06-09 |
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