JP2002209545A - Method for producing processed food using vegetable and fruit containing lipoxygenase - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lipoxygenase-containing food preservable for a long period even after the treatment at a low temperature (80 deg.C or below) and free from grassy smell even by cooking a preserved food. SOLUTION: The method for the production of processed food comprises the steps of (a) washing, skinning and/or cutting a lipoxygenase-containing raw vegetable or fruit, if necessary, (b) heating the processed vegetable, etc., at 60-80 deg.C in a state immersed in an aqueous solution of a calcium salt and (c) quickly freezing the product after the heat-treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a processed food, and more particularly to a method for producing a processed food using vegetables and fruits containing lipoxygenase.

[0002]

2. Description of the Related Art Conventionally, fresh foods and other food materials are subjected to various treatments to produce processed foods having various desirable properties which could not be obtained from raw foods and the like. ing. In such a method for producing processed foods, it is generally desired that a large amount of processing be performed and that the quality of the processed product be uniform, and that processing (for example, sterilization and packaging) be performed to enable distribution. Is needed. For example, Japanese Unexamined Patent Publication (Kokai) No. 2-242635 discloses a frozen boiled food characterized in that various enzymes are completely killed by boiling with heating means such as hot water or steam and then subjected to a freezing process. Have been. As described above, in the general method of manufacturing processed foods, heating at a high temperature (a temperature higher than 80 ° C.) is currently performed.

[0003] Among vegetables and fruits containing lipoxygenase among those used as raw materials for processed foods, lipoxygenase is present in the vegetables and fruits, and if no treatment is applied, it is obtained after cooking. The food has a green odor. Therefore, when processing these food ingredients, high temperatures (higher than 80 ° C)
It is necessary to heat-treat to sufficiently inactivate lipoxygenase to obtain processed food. However, when performing the treatment at such a high temperature, it is difficult to produce a processed food held in a state utilizing the original color and flavor of the food raw material, and it is possible to set severe high temperature conditions Expensive heat sterilization equipment is required. Therefore, lipoxygenase-containing vegetables and fruits can be sufficiently inactivated by processing at a lower temperature (a temperature of 80 ° C. or less), and can be stored for a long period of time. desired.

[0004]

DISCLOSURE OF THE INVENTION The present invention relates to a lipoxygenase-containing food which can be stored for a long period of time even if it is processed at a low temperature (a temperature of 80 ° C. or lower), and cooked after storage. The purpose of the present invention is to prevent the occurrence of a blue smell when used in the above.

[0005]

Means for Solving the Problems The present invention efficiently solves the above-mentioned problems by immersing vegetables and fruits containing lipoxygenase in an aqueous solution of calcium salt, subjecting them to low-temperature treatment, and then immediately freezing them. It is based on the finding that it can be solved. That is, the present invention relates to a method for producing a processed food, comprising: (a) washing, peeling and cutting raw vegetables and fruits containing lipoxygenase, if necessary, and (b) a calcium salt aqueous solution. Dipped in 6
(C) heat-treating at a temperature of 0 to 80 ° C .;
Further, the present invention provides a method for producing a retort food, wherein the frozen processed food obtained by the above production method is retorted.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a processed food is
A food obtained by subjecting fresh foods and other food materials to various treatments to have desired properties, particularly foods obtained from lipoxygenase-containing vegetables and fruits. In the present invention, in the method for producing a processed food, first, (a) raw vegetables and fruits containing lipoxygenase are washed, peeled, and cut as necessary. Here, examples of vegetables and fruits containing lipoxygenase include pumpkin, spinach, tomato, eggplant, and pepper.
When a pumpkin is used, a processed pumpkin that does not produce a blue smell after storage and has a good texture when cooked can be obtained. The above vegetables and fruits are washed, peeled, and cut as necessary. These treatments may or may not be performed, and can be appropriately determined depending on, for example, the type of food raw material to be used and the final product to be obtained. Trimming may be performed before washing. Vegetables and fruits may be cut into a predetermined size depending on the product to be obtained. For example, the size may be about 5 to 70 mm square.

After the step (a), the vegetables and fruits are
(B) dipping in an aqueous solution of calcium salt and heating at 60 to 80 ° C; Examples of the aqueous calcium salt solution include an aqueous solution of a calcium salt of an organic acid or an inorganic acid.
More specifically, for example, an aqueous solution of calcium lactate or an aqueous solution of calcium chloride can be used. The concentration of the aqueous solution is not particularly limited as long as the effects of the present invention can be obtained, and can be appropriately determined. In the case of a calcium lactate aqueous solution, the concentration is preferably 0.3 to 6% by mass. It is preferably 1 to 4% by mass, and in the case of an aqueous solution of calcium chloride, it is preferably 0.1 to 4% by mass, and more preferably 0.3 to 2.5% by mass. This is desirable because a food with good flavor and texture can be obtained without causing a blue smell after storage. The amount of the aqueous solution to be used is preferably such that vegetables and fruits can be sufficiently immersed, and is preferably equal to or greater than the mass. The heat treatment is preferably performed at 60 to 80 ° C, preferably 63 to 75 ° C, for 3 to 30 minutes, more preferably 5 to 20 minutes. After the heat treatment (b), the vegetables and fruits are promptly frozen (step (c)). At this time, it is preferable to perform a freezing treatment after draining to sufficiently remove the calcium salt aqueous solution. The freezing treatment can be performed by a conventional method, and may be performed, for example, by charging a freezer having a temperature of −80 to −10 ° C. The frozen vegetables and fruits thus obtained can be thawed by a conventional method.

[0008] The frozen vegetables and fruits obtained as described above can be cooked as they are or after thawing to produce various foods, or can be retorted to produce retort foods. In the case of a retort food, for example, the above-mentioned frozen vegetables and fruits can be used together with other raw materials to produce retort foods in various food forms. When the frozen vegetables and fruits obtained by the method of the present invention are frozen pumpkins, the pumpkins are thawed, and then added to a curry sauce manufactured by a conventional method and retort-treated to obtain retort curry. it can.

The lipoxygenase activity of the frozen vegetables and fruits obtained by the present invention can be confirmed by the following measurement method. The case of a pumpkin is shown as an example. Method for measuring enzyme (lipoxygenase) activity Pumpkin is ground with a blender. Take 4 g of the crushed sample, add Mcllvaine buffer, grind in a mortar, and centrifuge to obtain a supernatant, which is used as a crude enzyme solution.
3.5 ml of Mcllvaine buffer and 3.5 ml of 0.050 mol / L linoleic acid were placed in a container, mixed, and 0.78 ml of the above crude enzyme solution was added thereto. The enzyme consumption rate was determined at 25 ° C. using a dissolved enzyme analyzer. Ask for. As enzyme titer, 1 μmol of enzyme consumption per minute can be expressed as 1 unit.

[0010]

Industrial Applicability According to the present invention, lipoxygenase can be sufficiently deactivated in vegetables and fruits containing lipoxygenase by processing at a lower temperature (temperature of 80 ° C. or less), It becomes possible to save. Further, since the processing can be performed at a low temperature, it is possible to produce a processed food which is maintained in a state where the original color, flavor and texture of the food raw material are utilized, and an expensive heat sterilization apparatus is required. And not. Furthermore, even if the frozen vegetables and fruits obtained by the present invention are retorted, the green odor does not occur and a high-quality retort food can be produced. Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to the following Examples.

[0011]

EXAMPLES Example 1 (a) Raw pumpkin was trimmed and washed, about 25 mm
Cut into corners. (B) 100 kg of the cut squash was immersed in 500 kg of a 2% aqueous solution of calcium lactate and heat-treated at 65 ° C. for 15 minutes. (C) After the heat treatment, the mixture was drained and immediately frozen. The frozen pumpkin obtained as described above was frozen and stored at −18 ° C. for 6 months, and then thawed and reconstituted. This was filled and sealed in a retort pouch together with a curry sauce prepared by a conventional method, and heated under pressure at 121 ° C. for 30 minutes to produce a retort curry.

Example 2 In Example 2 (b), except that the heat treatment was performed at 72 ° C. for 7 minutes.
A retort curry was produced in the same manner as in Example 1. Comparative Example 1 A retort curry was produced in the same manner as in Example 1 except that water was used instead of the 2% calcium lactate aqueous solution in (b). In Comparative Example 2 (b), except that the heat treatment was performed at 93 ° C. for 4 minutes.
A retort curry was produced in the same manner as in Example 1. Comparative Example 3 A retort curry was produced in the same manner as in Example 1 except that (c) the freezing treatment was not performed after the heat treatment. Comparative Example 4 In (b), except that water was used instead of the 2% calcium lactate aqueous solution and heat treatment was performed at 93 ° C for 4 minutes.
A retort curry was produced in the same manner as in Example 1.

The above treatment conditions are shown in Table 1 below, and the obtained results (quality and enzyme activity of retort curry) are shown in Table 2 below. Table 1 ^* Freezing process does not was 2 days refrigerated at 4 ℃.

Table 2 ^** Value based on the above measurement method (unit / g), 0.41 for raw pumpkin.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Tamae Murao 1-5-7 Mikitei Sakaecho, Higashi-Osaka City, Osaka House Foods Co., Ltd. F-term (reference) 4B016 LG01 LG05 LK01 LK18 LP05 LP10 LP11 4B069 AA01 AB04 CA04 HA01

Claims (3)

[Claims] 1. A method for producing a processed food, comprising: (a) washing, peeling and cutting, if necessary, raw vegetables and fruits containing lipoxygenase; Dipping and heat treatment at 60-80 ° C, (c)
The method according to claim 1, wherein the heat treatment is followed by a freezing treatment. 2. The method according to claim 1, wherein pumpkin is used as raw vegetables and fruits. 3. A method for producing a retort food, wherein the frozen processed food obtained by the production method according to claim 1 is retorted.