JP2007175039A - Frozen plain boiled japanese radish, frozen seasoned japanese radish, and method for producing - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen Japanese radish, Raphanus sativas, intended for solving such problems that conventional frozen Japanese radish (1) cannot be made in a short time, (2) makes fine holes through losing water, (3) has no good texture, (4) cannot be seasoned, (5) requires use of chemicals (production auxiliary material and food additive), and (6) cannot be eaten as it is after thawing. <P>SOLUTION: The frozen Japanese radish has hardness of 390-430 g. A method for producing the frozen plain boiled Japanese radish comprises removing trachea from Japanese radish, and boiling the radish to remove harshness followed by freezing and thawing. Frozen seasoned Japanese radish has hardness of 120-200 g. A method for producing the frozen seasoned Japanese radish comprises removing trachea from Japanese radish, boiling the radish to remove harshness, and freezing and thawing the radish with a seasoning agent. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a frozen boiled radish that can be produced in a short period of time and does not contain soot, a frozen seasoned radish, and a method for producing them.

Conventionally, frozen vegetables are manufactured by washing vegetables with water and cutting them, then blanching them with hot water for several minutes, and then freezing them.
In general, vegetables contain a lot of moisture, so that when the frozen vegetables are thawed, the water is separated and flows out, and a sponge phenomenon that becomes porous causes a significant drop in quality. As a method for solving this problem, a method is known in which vegetables are pretreated with a solution containing calcium chloride, calcium lactate, potassium chloride, ethanol, sorbit, glycerin, saccharides, etc., and then frozen (for example, patents). Reference 1).

Even if the frozen vegetables obtained by this method are thawed, those with good texture (particularly crispness) cannot be obtained, and they fade during storage and in extreme cases turn brown. Browning is particularly severe when the blanching temperature is lowered or the blanching time is shortened to improve the texture.
Therefore, in order to improve these, after immersing the vegetable in a solution containing at least one of sodium chloride and potassium chloride and ethanol, sorbit, alum, ferrous compound and ascorbic acid, the vegetable is brought to 100 to 200 ° C. A method for producing frozen vegetables characterized by blanching with heated edible fats and then freezing is also known (see, for example, Patent Document 2).

  Moreover, even if the fresh radish is stored frozen, there is no freezing damage (stenciled, sponged), and there is no loss of shape during cooking. Boiled radishes that have been peeled and cut to the required size for 35 minutes in hot water (98 ° C) containing a prescribed amount of calcium lactate (containing at least 13.8 g of calcium per 100 g) Then, after cooling, it is frozen in a freezer at −28 ° C. or lower for 24 hours, a method for producing frozen radish, a storage method for freezing and storing the frozen radish in a cold storage at −18 ° C. or lower, and heat treatment during cooking There is also known a cooking method characterized by providing a seasoned radish without taste (see, for example, Patent Document 3).

  Even in frozen vegetables produced by these methods, there is a major problem that food additives must be used.

  In particular, daikon radish among frozen vegetables is difficult to cook, contains frozen soot, and has a poor texture. Various attempts have been made to improve these, but satisfactory ones have been obtained. Absent. Fluffy radish is a well-known seasoned radish as a cooking radish, but there is no frozen one on the market.

  Therefore, the freezing method is not generally used as a means for preserving radishes. On the other hand, as long-term preservation technology for radish, vacuum-packed radish with pH adjustment liquid, pasteurized with chilled radish (60 minutes at 98 ° C) and refrigerated, or vacuum-packed radish with pH adjustment liquid. A so-called retort technique is used in which heat treatment is performed under pressure to a high temperature, and retort radish and canned foods. However, both technologies will cause discoloration such as browning and quality deterioration if pH is not adjusted. This cause has not been found, and is generally regarded as an enzyme action. In any method, problems such as browning occur unless the pH value is adjusted to 4.8 or less using a pH adjusting solution (a solution obtained by adding citric acid, lactic acid, vitamin C, etc. to fresh water).

On the other hand, if you use a small amount of pH adjuster and adjust the pH to about 5.0, cook radish, or vacuum-pack the seasoning liquid and radish and color it with soy sauce etc., manage it with chilled (about 5 ° C). Can set a deadline of about 3 weeks
Japanese Patent Publication No.62-14264 JP-A-4-27375 JP 2005-80656 A

Conventional frozen radish (1) can not be done in a short time, (2) contains soot, (3) texture is not good, (4) can not be seasoned, (5) chemicals (manufacturing aids and food additives) ) Must be used, and (6) there is a problem that it cannot be eaten as it is after thawing.
The present invention aims to solve these problems.

  That is, the present invention has been made as a result of intensive studies to achieve the above object, and is a frozen boiled radish characterized by having a hardness of 390 to 430 g.

  The second problem-solving means is a method for producing frozen boiled radish, characterized in that boiled radish is removed from the radish from which the conduit has been removed, frozen and thawed.

  The third problem-solving means is a frozen seasoned radish characterized by having a hardness of 120 to 200 g.

  Furthermore, the fourth means for solving the problem is a method for producing a frozen seasoned radish characterized in that boiled radish is removed from the radish from which the conduit has been removed, and frozen and thawed together with a flavoring agent.

  By the action of the first to fourth problem solving means, a preferable radish can be obtained.

As described above, the frozen boiled radish, the frozen seasoned radish of the present invention, and the production method thereof can be processed in (1) in a short time, (2) no soot, (3) good texture, (4) It can be seasoned, (5) does not use chemicals (manufacturing aids and food additives), and (6) can be eaten as it is after thawing.

  The radish used in the present invention is a well-grown seed and is a blue radish or a white radish with no restrictions on the type, and various radishes can be used. In consideration of eating, it is necessary to consider the harvest time (not overripe) and freshness of the raw materials. If daikon radish is left unharvested in the field, the aging begins, and the center of the body fills. Also, when it is harvested at the right time and stored at room temperature or refrigerated, it also contains soot. Although it is in the raw material stage, frozen radish cannot be produced by using any processing method. In addition, if it is in the raw material stage, a large amount of water (free water) in the soot becomes large crystals upon freezing, and when thawed, it will be washed away and denatured into a sponge. Therefore, it is necessary to manage the radish itself, which is the basic and raw material of frozen radish, so that it cannot be washed before processing. Therefore, it is important to end the freezing process on the day of harvest. From a botanical point of view, radishes are directed from the tail toward the petiole, the roots with the roots are the roots, and the upper part is the stem. From the tail to the petiole, a conduit for carrying moisture from bottom to top passes round and up along the epidermis to a depth of 2-4 mm from the epidermis. This conduit part is stronger and harder than the inner part. Although the radish of the raw material varies depending on the diameter of the raw material, a portion from the surface to a depth of 5 to 10 mm, preferably a portion from the surface to a depth of 5 to 7 mm, including the conduit, is removed by cutting. In other words, the surface portion of the radish is cut so that the thickness of the cutting piece is 5 to 10 mm, preferably 5 to 7 mm. In this case, an unsuitable part when eating the radish, that is, the neck part to which the radish stem is joined and the tip part on the opposite side are also cut off.

  Moreover, the radish from which the surface portion has been removed by cutting as described above can be cut into a required shape as necessary. For example, it cut | disconnects so that the disk-shaped cut piece of thickness 20-50mm may be obtained at right angle with respect to the longitudinal direction of a radish.

  Next, in the present invention, the radish having the surface portion cut and removed as described above and cut into a required shape is heat treated. Unlike the case of retort, the heat treatment in this case is performed so that the whole is not too soft. This heat treatment is performed at a low temperature. When boiled at low temperature, radish hardens the pulp, but when cooked after thawing, it becomes an appropriate softness and texture. For this purpose, boiling (heat treatment) is performed in hot water at 70 to 90 ° C. for 10 to 30 minutes. Since this heat treatment is mainly free of lye, it is preferably performed with 5% rice bran relative to fresh water.

  Next, the radish heat-treated as described above is cooled and frozen. Freezing in this case is performed by IQF (rapid rose freezing). The freezing temperature is -30 to -80 ° C, preferably -30 ° C to -40 ° C. The temperature of the radish that is to be frozen is lowered to a temperature of −20 ° C. or lower in 10 to 60 minutes, preferably 15 to 40 minutes. The frozen radish thus obtained is stored at a temperature of -18 to -48 ° C, preferably -20 ° C or lower. When freezing radishes, the radishes may be frozen as they are without being wrapped, but they can also be frozen by sealing them in plastic bags or plastic molds. When packaged in a plastic bag, the package can be a vacuum package. The hardness when the frozen radish obtained in this way is thawed is a fruit hardness meter KM-1 manufactured by Fujiwara Seisakusho Co., Ltd. (Nishigahara 1-46-16, Kita-ku, Tokyo), 1 kg per scale. Using a conical needle head at 10 g, measuring the average value by measuring three parts of one side per specimen, a part obtained by removing a radius of 1 cm from the center of the round cut surface of the radish, and the average value was calculated to be 390 to 430 degrees Occasionally, a suitable value for heating and eating was shown.

  The pretreatment is cut after washing as necessary. In this case, the surface may be cut into a so-called hidden knife for the purpose of chamfering to prevent boiling and enhancing the penetration of the seasoning liquid.

  On the other hand, the seasoning used to make the seasoned frozen radish is made from sugar, salt, soy sauce, MSG and other amino acids, sake, mirin, etc. The type is not particularly limited. In addition to Japanese-style seasoning liquids, it is also possible to use seasoning liquids for Western-style dishes such as curry and stew, and Chinese-style seasoning liquids. When filling and immersing the seasoning liquid and the radish in the bag, the permeability can be further increased and the seasoning can be permeated in a short time by placing the bag under normal pressure and under reduced pressure. The seasoning liquid replaces the water in the radish, and the radish contains the taste. At the same time, it is assumed that the texture is transmitted through heating, freezing and thawing. According to the measurement method, it is important that the hardness of the radish thus obtained is 120 to 200 g. If it deviates from this range, the appearance as a radish and the texture will be inferior.

  EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited at all by these.

  The radish is washed with a root vegetable washer, and then the petiole and tail are removed. The radish peeler removes the skin containing the 5-7 mm conduit from the epidermis and adjusts the diameter to 55 mm. Next, it slices into 20 mm with a slicer and makes it into a ring shape.

Next, it is boiled in 5% by weight rice bran water at 80 ° C. for 20 minutes and cooled. Next, the rice bran was removed with cold water at 5 ° C. or lower, cooled sufficiently, and IQF (rapid rose freezing) was performed at −35 ° C. to prepare boiled radish.
The hardness at this time was 400 g.

  The petals and tails of the radish washed with the root vegetable washer are taken, and the skin containing 5-7 mm of the conduit is removed from the epidermis with a radish peeler, and the diameter is adjusted to 55 mm. Next, it slices into 20 mm with a slicer and makes it into a ring shape.

Next, it is boiled in 5% by weight rice bran water at 80 ° C. for 20 minutes and cooled. Next, the rice bran is removed with cold water at 5 ° C or below, and it is fully cooled and filled in a heat-resistant and freezing-resistant bag with 20% by mass of dried bonito and kelp soup seasoning liquid. Then, boiled at 80 ° C. for 45 minutes, cooled, quickly frozen at −30 ° C., and frozen frozen radish.
The hardness at this time was 150 g, and when it was warmed, the radish did not contain soot and it looked good and the texture when eating was good.

Claims (4)

  A frozen boiled radish characterized by having a hardness of 390 g to 430 g.   A method for producing a frozen boiled radish, characterized in that boiled radish is drained, frozen and thawed after removing the conduit.   A frozen seasoned radish characterized by having a hardness of 120 g to 200 g.   A method for producing a frozen seasoned radish, comprising extracting boiled ash juice from a radish from which the conduit has been removed, and freezing and thawing the seasoned liquid together.