JP2002065198A - Method for improving palate feeling of cooked vegetable - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method and to obtain an agent both for improving the palate feeling of a cooked vegetable subjected to a heat processing, capable of preventing the vegetable from e.g. being softened, broken into pieces, discolored without spoiling the taste of the vegetable. SOLUTION: This method for improving the palate feeling of a cooked vegetable comprises heat-processing the vegetable in an aqueous solution containing 0.05-3.0 wt.% of sodium L-aspartate, wherein preferably 0.05-3.0 wt.% of a calcium salt such as calcium lactate is used together.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for improving the texture of cooked vegetables. More specifically, an aqueous solution containing L-aspartate, particularly sodium L-aspartate,
Alternatively, by using an aqueous solution combining L-aspartate and a calcium salt, the heat-treated vegetables are not softened, boiled, discolored, etc. without impairing the taste of the vegetables, and are excellently heat-treated. The present invention relates to a texture improving method and a texture improving agent for cooked vegetables.

[0002]

2. Description of the Related Art With the change in eating habits and the development of distribution methods, it has become common for cooked vegetables to be distributed as commodities. However, during cooking, heat treatment of the vegetables causes problems such as softening, boiling down, and discoloration of the vegetables. Various studies have been made to solve these problems.

[0003] For example, Japanese Patent Application Laid-Open No. 54-107542 discloses a method for preventing vegetable softening and boiling by preheating the vegetable in water, diluted acidic water and sugar solution. However, this method requires a high temperature of 45 to 75 ° C. and a high temperature of 10 minutes to 3 hours and a long time of preheating, so that there is a problem that a long time is required for processing.

[0004] On the other hand, it is known that calcium strengthens vegetable tissue (Japanese Food Industry Association, Vol. 25, 213).
(P. 1978), studies have been made to prevent food from collapsing with calcium. For example, JP-A-60-2379
No. 57 discloses that vegetables are prepared in a calcium salt solution at 0-1.
After immersion for more than 5 hours at 5 ° C, 10 minutes at 40-70 ° C
A method of treating for 3 hours is described. However, this method also requires a long pre-processing, which is problematic. further,
Japanese Unexamined Patent Publication No. 3-285651 describes that in order to prevent boiling of vegetables, decompression treatment is performed for 1 minute to 15 minutes in an aqueous solution containing a calcium salt at 50 to 75 ° C.
However, this method is not practical because the cost is increased due to the decompression treatment.

Further, in any of the above methods, the use of a calcium salt, particularly calcium lactate, can strengthen the tissue of vegetables and prevent the deterioration of the texture. When the amount is added to the boiled food, astringency is felt, which causes a problem of affecting the taste.

[0006] Therefore, by a simple method, softening of the cooked vegetables,
Cooking method of vegetables that does not affect boiling, discoloration and taste,
Further, a texture improving agent for cooked vegetables used therefor is desired.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to soften and boil cooked vegetables that have been heat-treated without impairing the taste of the vegetables. An object of the present invention is to provide a method for improving the texture of a cooked cooked vegetable which does not cause collapse or discoloration, and a texture improving agent.

[0008]

The present invention relates to a method for improving the texture of cooked vegetables, which comprises heating the vegetables with an aqueous solution containing L-aspartate.

In a preferred embodiment, the L-aspartate is sodium L-aspartate, and the sodium L-aspartate is used in an amount of 0.05 to 3%.
Heat treatment with an aqueous solution containing 0% by weight.

[0010] The present invention also relates to a method for improving the texture of cooked vegetables, which comprises heating the vegetables with an aqueous solution containing L-aspartate and a calcium salt.

In a preferred embodiment, the L-aspartate is sodium L-aspartate, and the sodium L-aspartate is used in an amount of 0.05 to 3%.
Heat treatment is carried out with an aqueous solution containing 0% by weight and 0.05 to 3.0% by weight of a calcium salt.

[0012] The present invention also relates to a composition for improving the texture of cooked vegetables, which contains L-aspartate and a calcium salt.

In a preferred embodiment, the L-aspartate is sodium L-aspartate, and the sodium L-aspartate and the calcium salt are contained in a weight ratio of 1:30 to 30: 1.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS As the L-aspartate used in the present invention, a salt of L-aspartic acid and a monovalent metal is preferable. L-sodium aspartate, L-
Although there is potassium aspartate, sodium L-aspartate is preferably used.

The calcium salt used in the present invention includes calcium lactate, calcium carbonate, calcium sulfate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, calcium citrate, calcium dihydrogen pyrophosphate and the like. No. Among them, calcium lactate is preferably used.

These calcium salts may be used alone or in combination of two or more.

When L-aspartate, particularly sodium L-aspartate, is used alone, vegetables are used at an aqueous solution concentration of 0.05 to 3.0% by weight. Preferably, 0.1 to 2% by weight, more preferably,
0.5 to 0.8% by weight. If the L-aspartate content is less than 0.05% by weight, the vegetables tend to be softened and boiled, and the effect of improving the texture is not recognized. If it exceeds 3.0% by weight, the flavor is impaired.

The calcium salt is L-aspartate,
Particularly, it is used in combination with sodium L-aspartate. L-aspartate and calcium salt are mixed in a weight ratio of 1:30 to 30: 1. Preferably, the weight ratio is 1:15 to 15: 1, more preferably 1: 2 to 2.
5: 1.

L-aspartate is 0.05 to 3.0.
In view of the above weight ratio, the calcium salt is used in an amount of 0.05 to 3.0% by weight because it is used as an aqueous solution of 0.05% by weight.
Used as an aqueous solution. If the calcium salt is less than 0.05% by weight, vegetables tend to be softened and boiled. If the content exceeds 3.0% by weight, a problem of bitterness and astringency occurs.

Although L-aspartate alone is effective even when used alone, the combined use of L-aspartate and a calcium salt enhances the tightening effect of the calcium salt, but is an adverse effect of the calcium salt. Bitterness and astringency can be suppressed from affecting the taste.

The method of treating vegetables with L-aspartate or a mixture of L-aspartate and calcium salt is not particularly limited. By adding sodium L-aspartate to the seasoning liquid and boiling liquid and heating,
Refreshing feeling can be obtained from the additive-free product. Particularly when calcium lactate is used, there is a concern about the effect on taste, but L-
By combining with aspartate, the effect on taste can be reduced and a synergistic effect in improving texture can be obtained.

[0022]

The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

In the following examples, predetermined amounts of sodium L-aspartate and calcium lactate were added to the weight of the seasoning solution or the boiling solution. After processing the vegetables,
The taste of the obtained cooked vegetables was evaluated by a sensory test, and the hardness was evaluated by a break test. The sensory test and the breaking test were performed as follows.

The sensory test was conducted by ten tasters to determine the hardness,
Bitterness and bitterness were evaluated according to the following criteria, and the respective average values were obtained. (Evaluation of Hardness) (Evaluation of Bitterness) 1: Same as No Addition 1: Bitterness 2: Slightly hard 2: Slightly bitter 3: Slightly hard 3: Almost no bitterness 4: Hard 4: Bitterness 5: not very hard

In the fracture test, EZ-TEST manufactured by Shimadzu Corporation was used as a physical property tester, and it was pierced with a needle type plunger having a diameter of 3 mm at a speed of 6 cm / min to measure the maximum load stress at the time of fracture. Each test was performed eight times, and the average value of the maximum load stress was determined.

Example 1 Treatment with Addition of Sodium L-Aspartate Carrot, potato, onion, spinach and asparagus were tested. Carrots, potatoes, and onions were cut to a thickness of 0.8 cm, boiled for 30 minutes using a seasoning liquid to which sodium L-aspartate was added to a concentration shown in Table 1, and cooled. And cooked.
No boiling collapse was observed, but no additive was observed. The weight ratio between the vegetables and the seasoning liquid was 1: 1.

On the other hand, spinach and asparagus are listed in Table 1.
After boiling using a boil solution to which sodium L-aspartate was added so as to have the concentration described in
Boiled for a minute and cooled rapidly to give boiled spinach and boiled asparagus. The weight ratio between the vegetables and the boiling liquid was 1:10.

[0028] About the obtained boiled carrot, potato and onion, boiled spinach and boiled asparagus,
The rupture test and the sensory test (hardness) were performed. Table 1 shows the results.

[0029]

[Table 1]

The results show that the treatment with sodium L-aspartate does not cause the softening, disintegration or discoloration of the cooked vegetables, and shows the effectiveness of the sodium L-aspartate treatment.

Example 2: Combined use of sodium L-aspartate and calcium lactate Ginseng, potato and potato were prepared in the same manner as in Example 1 except that sodium L-aspartate and calcium lactate were added at the ratio shown in Table 2. Boiled onions, boiled spinach,
For the boiled asparagus, the above-described breaking test and sensory test (hardness) were performed. Table 2 shows the results.

[0032]

[Table 2]

The results in Table 2 show that the combined use of sodium L-aspartate and calcium lactate improves the texture of vegetables. Further, bitterness can be felt by adding 0.3% by weight of calcium lactate alone, but bitterness can be reduced by using together with sodium L-aspartate.

[0034]

According to the method of the present invention, the heat-treated cooked vegetables can be softened and crumbling without impairing the taste of the vegetables.
Provided are a method for improving the texture of a cooked vegetable which has not undergone discoloration and the like and a texture improver.

Claims (6)

[Claims] 1. A method for improving the texture of cooked vegetables, comprising heating the vegetables with an aqueous solution containing L-aspartate. 2. The method according to claim 1, wherein the L-aspartate is sodium L-aspartate, and heat-treated with an aqueous solution containing 0.05 to 3.0% by weight of the sodium L-aspartate. How to improve the texture of cooked vegetables. 3. A vegetable is heat-treated with an aqueous solution containing L-aspartate and a calcium salt,
How to improve the texture of cooked vegetables. 4. The L-aspartate is sodium L-aspartate, wherein the sodium L-aspartate is 0.05 to 3.0% by weight and the calcium salt is 0.1% by weight.
The method for improving the texture of cooked vegetables according to claim 3, wherein the heat treatment is carried out with an aqueous solution containing 0.05 to 3.0% by weight. 5. A composition for improving the texture of cooked vegetables, comprising L-aspartate and a calcium salt. 6. The method according to claim 5, wherein the L-aspartate is sodium L-aspartate, and the L-aspartate and the calcium salt are contained in a weight ratio of 1:30 to 30: 1. Composition.