JP2007074918A - Frozen seasoned bamboo shoot - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen seasoned bamboo shoots obtained through boiling bamboo shoots followed by soaking the bamboo shoots in seasoning liquid to season the bamboo shoots followed by separately freezing the seasoned bamboo shoots. <P>SOLUTION: The frozen seasoned bamboo shoots are obtained through the following process: boiling bamboo shoots with water; immersing the boiled bamboo shoots under running water at a water temperature of 18°C; classifying the bamboo shoots; washing the classified bamboo shoots with water for 2 min; boiling the washed bamboo shoots in water so as to be at 100°C followed by cooling in running water at a water temperature of 18°C so that the product temperature of the bamboo shoots becomes ≤25°C; draining the cooled bamboo shoots; soaking 1,000 g of the bamboo shoots in seasoning liquid where 14.3 g of trehalose and 18.4 g of sorbitol are in 800 g of water dissolved for 1 h; adding 20.4 g of bonito soup stock and 57.1 g of sugar to the seasoning liquid and boiling the seasoning liquid followed by heating the seasoning liquid for 7 min; adding 91.8 g of soy sauce, 1.6 g of salt and 3.1 g of sodium glutamate to the seasoning liquid; heating the seasoning liquid so as to make sugar content get to 18; adding 18.4 g of Mirin (sweet sake) and 18.4 g of sake to the seasoning liquid; heating the seasoning liquid for 2 min; leaving the seasoning liquid for 2 h followed by reheating the bamboo shoots for ≥1 min until the temperature of the center of each of the bamboo shoots gets to 70°C to season the bamboo shoots; and taking out the seasoned bamboo shoots from the seasoning liquid to subject the seasoned bamboo shoots to vacuum cooling followed by separately freezing the cooled seasoned bamboo shoots at ≤-40°C for 30 min. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a frozen seasoned bamboo shoot produced by immersing bamboo shoots in a seasoning liquid and seasoning them, and then freezing the bamboo shoots after seasoning.

Conventionally, as an example of a frozen flavored food and a method for producing the same, JP-A-8-242799 discloses a frozen seasoned green soybean with a sheath and a method for producing the same, and this publication describes the following: Yes. “First step: 100 kg of green soybeans as raw materials are separated, and only green soybeans having a size suitable for commercialization are selected and washed. Second step: The washed green soybeans are blanched with steam for 2 to 4 minutes. ) Third step: The green soybeans subjected to the blanching treatment were frozen at a temperature of −30 ° C. or lower, and then stored in a freezer of −18 ° C. or lower . Thaw in a high-concentration seasoning liquid (95%, 10%, 15%, 20%) at 95 ° C. and immerse for 5-15 minutes in a state of being lowered into a high-concentration seasoning liquid at a temperature of 40 ° C. to 65 ° C. Here, the high-concentration seasoning liquid is a seasoning liquid in which the concentration of 10-30% salt water is used as a main ingredient, and the seasoning liquid is prepared in this step. The edamame pod tissue was frozen and denatured. Since the seasoning liquid easily penetrated into the pod, the beans inside the pod were seasoned in a short time.Fifth step: After draining the seasoned edamame, it was frozen and the pod was frozen. a step of biasing the frozen flavored green soybean the freeze also performed at least -30 ° C. or less, and stored at below -18 ° C. at freezer after freeze sixth step:.. frozen flavored green soybeans dated sheath 200g Each was packed into a predetermined sachet and commercialized as a frozen food. ”(See page 5, right column, line 18 to column 42).

In view of the above description, in the manufacturing process of this type of frozen-flavored green soybeans, it is assumed that the green soybeans are blanched.

Furthermore, Japanese Patent Laid-Open No. 10-313807 discloses an invention of a frozen boiled bean and a method for producing the same, and this publication describes the following. “Another object of the present invention is to reduce or reduce the use of food additives (synthetic preservatives, pH adjusters, acidulants, etc.) to improve shelf life, with low seasoning concentrations, no excessive heating. It is to provide a boiled bean that makes use of the original taste and fresh taste of the raw beans, and a method for producing the same. (Omitted) In the present invention, it is not cooked with water but is cooked and processed to some extent (primary The present invention is characterized by freezing the boiled beans that have been processed.In the present invention, since it is frozen after the primary processing (some cooking, processing) of the raw material beans in this way, it is produced in the frozen beans simply after water cooking. In addition, “cracking” and “peeling” of the beans are effectively prevented. In addition, in the present invention, the initial seasoning (primary seasoning) of the boiled beans that are the finished product can be performed at a considerably early stage ( for example, in an undried state after harvesting ) from the time of harvesting the raw beans. Therefore, by processing (primary processing) while the raw material beans that are “living creatures” are fresh, and then freezing roses (IQF), the flavor and freshness of the raw material beans can be easily maintained. Therefore, according to the present invention, the original taste of the bean material (raw beans) can be maintained and stored in a fresh form for a long time. (Omitted) Furthermore, according to the present invention, raw beans can be stored frozen when necessary (after primary processing), and cooked and processed (secondary processing) when necessary, so the load of boiled beans production is leveled It is possible to perform control throughout the year, such as production when there is a quiet period. In addition, the seasoning (secondary processing) of the finished product may be performed at an appropriate time in consideration of the “expiration date” of the finished product, so that it is necessary to add a food additive for storage beyond what is originally required. From this aspect as well, the flavor and freshness of the raw beans can be easily maintained (see page 2, right column, line 3 to page 3, left column, line 26).
JP-A-8-242799 Japanese Patent Laid-Open No. 10-313807

The present invention provides a frozen seasoned bamboo shoot that has been completed through a specific manufacturing process when producing a frozen bamboo shoot, unlike the conventional method of manufacturing a frozen seasoned edamame or frozen boiled bean. Is an issue.

In the present invention, bamboo shoots are boiled in water, run overnight at a temperature of 18 ° C., screened, washed with water for 2 minutes, boiled in water to 100 ° C., and then the temperature of the bamboo shoots is 25 ° C. at 25 ° C. After cooling with running water until it became below ℃, draining, 1000 g bamboo shoots were soaked for 1 hour in a seasoning solution in which 14.3 g trehalose and 18.4 g sorbitol were dissolved in 800 g water, 20.4 g dashi stock, sugar Add 57.1g and heat for 7 minutes after boiling the seasoning liquid, add 91.8g soy sauce, 1.6g sodium chloride, 3.1g sodium glutamate and heat to a sugar content of 18; 18.4g miso Add 18.4g, heat for 2 minutes, leave it for 2 hours, reheat it for more than 1 minute until the center temperature of the bamboo shoot reaches 70 ° C, season the bamboo shoot, take out the seasoned bamboo shoot from the seasoning liquid and vacuum cool -40 ° C later A frozen seasoned bamboo shoot was produced by freezing roses for 30 minutes below.

Trehalose and sorebitol applied in practicing the present invention are sweeteners.

Frozen seasoned bamboo shoots produced by Rose freezing of the present invention, by impregnating a liquid seasoning to the bamboo shoots before roses freezing, can sufficiently seasoned, also if frozen storage frozen seasoned bamboo shoots after bagging or the like, If you eat frozen seasoned bamboo shoots , even if there are many bamboo shoots in one bag, the roses are frozen, so you can eat by thawing only the bamboo shoots that you took out and packed The remaining frozen seasoned bamboo shoots remain frozen , and the packaged food can be used without waste.

Frozen seasoned bamboo shoots according to the present invention are prepared by boiling bamboo shoots in water, flowing overnight at a water temperature of 18 ° C., selecting, washing with water for 2 minutes, boiling in water to 100 ° C., and then boiling the bamboo shoots at a water temperature of 18 ° C. Cooling with running water until the product temperature is 25 ° C. or less, draining, and then immersing 1000 g of bamboo shoots for 1 hour in a seasoning solution in which 14.3 g of trehalose and 18.4 g of sorbitol are dissolved in 800 g of water. .4 g and 57.1 g of sugar are added and heated for 7 minutes after boiling the seasoning liquid, 91.8 g of soy sauce, 1.6 g of sodium chloride and 3.1 g of sodium glutamate are added and heated to a sugar content of 18 and miso 18 .4g and 18.4g of sake are added and heated for 2 minutes. After 2 hours of standing, the bamboo shoots are seasoned by reheating for 1 minute or more until the center temperature of the bamboo shoots reaches 70 ° C. Take out from Then, after vacuum cooling, it was frozen for 30 minutes at -40 ° C. or lower to produce a frozen seasoned bamboo shoot.

The manufacturing process of frozen seasoned bamboo shoots will be specifically described.

(1) Raw materials
Roughly cut and boiled bamboo shoots were used as ingredients for frozen flavored foods.
(2) Water exposure
The bamboo shoot was run overnight at a water temperature of 18 ° C.
(3) Sorting and washing
A bamboo shoot suitable for manufacturing and a bamboo shoot unsuitable for manufacturing were selected, and then washed with water for about 2 minutes.
(4) Boyle
The washed bamboo shoots were boiled in water until boiling water at 100 ° C was reached.
(5) Running water cooling
Water cooling was performed until the temperature of the bamboo shoots reached 25 ° C. or less at a water temperature of 18 ° C.
(6) Drainer
After cooling, the bamboo shoots were drained.
(7) Immersion
1000 g of bamboo shoots after draining were immersed in a seasoning solution in which 14.3 g of trehalose and 18.4 g of sorbitol were dissolved in 800 g of water.
(8) Adding bonito, sugar, and heating
20.4 g of bonito dashi and 57.1 g of sugar were added and heated for 7 minutes after boiling the seasoning liquid.
(9) Addition and heating of soy sauce, salt, sodium glutamate
91.8 g of soy sauce, 1.6 g of sodium chloride and 3.1 g of sodium glutamate were added, and the mixture was heated by adjusting the sugar content to 18 using a refractometer.
(10) Addition of miso and sake and heating
18.4 g of miso and 18.4 g of sake were added and heated for 2 minutes.
(11) neglect
The bamboo shoot after heating was left for 2 hours.
(12) Reheating
The bamboo shoots were seasoned by reheating for 1 minute or more so that the center temperature of the bamboo shoots after standing was 70 ° C.
(13) Vacuum cooling
The seasoned bamboo shoots were taken out from the seasoning liquid and vacuum-cooled in a vacuum cooling facility.
(14) Rose freeze
The bamboo shoots after vacuum cooling were frozen at −40 ° C. or lower for 30 minutes in a tunnel freezer to produce the frozen seasoned bamboo shoots of the present invention.
(15) Packing, counting, packaging
The bamboo shoots after freezing roses were packaged and packaged.
(16) Inspection
All the frozen bamboo shoots were passed through a metal inspection detector for metal inspection.
(17) Frozen storage
The frozen bamboo shoots were stored in a freezer so as to be −18 ° C. or lower.

        The above production process is summarized in the following (Table 1).

As a comparative example, the manufacturing steps (1) to (6) of Example 1 are the same, and instead of the manufacturing steps (7) to (12), a seasoning boiled manufacturing process in which bamboo shoots are put in a steamer and seasoned is used. The frozen seasoned bamboo shoots produced by freezing roses were very bad in texture and could not be provided as food.

Claims (17)

  In frozen-flavored foods that are manufactured by processing raw materials of foods belonging to vegetables, beans, or potatoes, the raw materials are put into a seasoning liquid that has different pre-treatment processing depending on the type of raw materials and different blending ratios depending on the types of raw materials. Immerse it, add various seasonings that differ depending on the type of raw material in the seasoning liquid, heat the seasoning liquid at different temperatures and times depending on the type of raw material, reheat it after leaving it, season it, and add the seasoned raw material A frozen flavored food produced from a post-processing process that is taken out from the seasoning liquid and vacuum-cooled after vacuum cooling.   The frozen flavored food according to claim 1, wherein the raw material of the food is bamboo shoots in vegetables.   The frozen flavored food according to claim 1, wherein the raw material of the food is carrot among vegetables.   The frozen flavored food according to claim 1, wherein the raw material of the food is a lotus root of vegetables.   2. The frozen flavored food according to claim 1, wherein the raw material of the food is cancer-cured processed tofu produced using soybeans of beans as a main material.   The frozen seasoned food according to claim 1, wherein the raw material of the food is shiitake mushroom.   The bamboo shoots are boiled in water, run overnight at a water temperature of 18 ° C., screened, washed with water for 2 minutes, boiled in water until the temperature reaches 100 ° C., and the temperature of the bamboo shoots reaches 25 ° C. or less at a water temperature of 18 ° C. Cooling with flowing water until it is, pre-treatment processed to drain water, 1000 g of bamboo shoot after pre-treatment is immersed in a seasoning solution of 14.3 g of trehalose and 18.4 g of sorbitol in 800 g of water for 1 hour. Add 20.4g and 57.1g of sugar and heat for 7 minutes after boiling the seasoning liquid. Add 91.8g of soy sauce, 1.6g of salt and 3.1g of sodium glutamate and heat to a sugar content of 18, Add 18.4 g and 18.4 g of sake and heat for 2 minutes. After leaving for 2 hours, reheat for 1 minute or more until the center temperature reaches 70 ° C, season the bamboo shoots, and add the seasoned bamboo shoots from the seasoning liquid. Take out vacuum Frozen flavored food product according to claim 2, characterized in that it is manufactured from a post-treatment process for 30 minutes roses frozen at -40 ℃ below 却後.   The carrots are die cut, screened, washed with water for 2 minutes, put into boiling water, boiled again and boiled, then cooled with running water at a water temperature of 18 ° C until the product temperature of the carrots is 25 ° C or less, and drained. The pretreatment process, and 520 g of the carrot after the pretreatment process were immersed in a seasoning solution in which 8 g of trehalose and 10 g of sorbitol were dissolved in 400 g of water for 2 hours, and 9 g of bonito and 31 g of sugar were added to boil the seasoning liquid. After heating for 2 minutes, 44g soy sauce, 1.1g sodium chloride and 1.8g sodium glutamate were added and heated to a sugar content of 20, then 9g miso and 9g liquor were added and heated to boiling and left for 2 hours. It is reheated until it boils, seasoned to carrots, and is manufactured from post-processing that takes out bamboo shoots after seasoning from the seasoning liquid and freezes them at -40 ° C or lower for 30 minutes after vacuum cooling. Frozen taste with food according to claim 3 that.   The lotus root is allowed to flow overnight at a water temperature of 18 ° C., salted out, screened, washed with water for 2 minutes, boiled until the water temperature reaches 90 ° C., and then the temperature of the lotus root is 25 ° C. Soaked in a seasoning solution in which trehalose (73.1 g) and sorbitol (93.9 g) were dissolved in water (4174.8 g) for 1 hour. However, 93.9 g and 313.1 g of sugar are added and heated for 3 minutes after boiling the seasoning liquid, 490.5 g of soy sauce, 8.3 g of salt and 15.7 g of sodium glutamate are added and heated to a sugar content of 18, Add 93.9g of miso and 93.9g of sake, heat for 2 minutes, leave it for 2 hours, reheat for 1 minute or more until the center temperature reaches 70 ° C, season the lotus root, and prepare the lotion after seasoning. Frozen flavored food product according to claim 4, characterized in that it is manufactured from a post-treatment process to 30 minutes roses frozen at -40 ℃ below after vacuum cooling removed from the liquid.   The pretreatment process which sorts out the above-mentioned cancer replenishment, puts it in boiling water, re-boils it, drains the oil, cools it at a water temperature of 18 ° C. until the temperature of the cancer refill is below 25 ° C., and drains it. Then, 3200 g of pre-processed cancer mounds were immersed in a seasoning solution in which 54 g of trehalose and 69.4 g of sorbitol were dissolved in 3007.2 g of water for 1 hour, and 69.4 g of bonito and 339.3 g of white sugar were added. After boiling the seasoning liquid, heat for 8 minutes, add 377.8g of soy sauce, 7.7g of salt and 8.5g of sodium glutamate and heat to a sugar content of 18, then add 69.4g of miso and 69.4g of sake. Heat for 2 minutes, leave it for 2 hours, reheat it for more than 1 minute until the center temperature reaches 70 ° C, season the cancer, and remove the seasoned cancer from the seasoning liquid and vacuum cool 2 in boiled soup Frozen flavored food product according to claim 5, characterized in that it is manufactured from a post-treatment process to freeze 30 minutes roses -40 ℃ less after between immersion.   The shiitake mushrooms are allowed to flow overnight at a water temperature of 18 ° C., drained, screened, washed with water for 2 minutes, placed in boiling water at a water temperature of 95 ° C. or higher for 2 minutes, boiled, and then the temperature of the shiitake mushroom at a water temperature of 18 ° C. Chilled with running water until the temperature reaches 25 ° C. or lower, drains water, and 415 g of shiitake mushrooms after pretreatment are soaked in a seasoning solution in which 7 g of trehalose and 9 g of sorbitol are dissolved in 390 g of water for 1 hour. Add 8g and 40g of sugar and heat for 3 minutes after boiling the seasoning liquid. Add 45g of soy sauce, 0.8g of salt and 1.0g of sodium glutamate and heat to a sugar content of 22. Add 9g of miso and 9g of sake. In addition, heat until boiling, leave it for 4 hours, reheat it for more than 1 minute until the center temperature reaches 70 ° C, season the shiitake mushrooms, take out the seasoned shiitake mushrooms from the seasoning liquid and cool to -40 ° C after vacuum cooling 30 below Frozen flavored food product according to claim 6, characterized in that it is manufactured from a post-treatment process to between rose freezing.   The manufacturing method of the frozen seasoning foodstuff of Claim 1.   The manufacturing method of the frozen seasoning foodstuff of Claim 7.   The manufacturing method of the frozen seasoning foodstuff of Claim 8.   The method for producing a frozen seasoned food according to claim 9.   The manufacturing method of the frozen seasoning foodstuff of Claim 10. The method for producing a frozen seasoned food according to claim 11.