JP2009027927A - Method for producing retort boiled burdock using deep sea water - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing retort boiled burdock using deep sea water comprising using deep sea water in a production process of retort boiled burdock to prevent the burdock from softening after retort sterilization, without haviong to use food additives, such as, calcium lactate or calcium chloride . <P>SOLUTION: The method for producing retort boiled burdock using deep sea water comprises using deep sea water as filling liquid for boiled burdock to prevent the burdock from softening after retort heat sterilization. The deep sea water comprises either one of raw water of deep seawater, desalinized mineral water of deep sea water, concentrated deep sea water, mineral-concentrated deep sea water or deep sea water salt, or the combination thereof. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a method for producing retort burdock boiled water.

Burdock boiled water is manufactured, for example, according to the process shown in FIG. That is, the burdock, which is a raw material, is first washed with running water (cleaning process). Next, the burdock is peeled using a peeler (peeling process), cut into pieces, chopped, etc. (cut process). The cut burdock is immersed in a solution containing a pH adjusting agent such as citric acid to adjust the pH to 4.0 to 4.5 (pH adjusting step). Weigh a certain amount of pH-adjusted burdock and filling solution containing pH adjuster, pack it with an automatic packaging machine (filling / packaging process), and then heat sterilize at 80-90 ° C (heat sterilization process) Boiled products are produced.

The burdock simmered in the above process is used as ingredients such as stir-fried foods and simmered foods. To store and distribute for a long time at room temperature after production, food additives such as pH adjusters are added to the filling liquid. Since the product is made acidic (pH 4.0 to 4.5), the original taste and aroma that gives acidity and damage are impaired. On the other hand, there is a method of retort sterilization at around 120 ° C. as a method of storing at room temperature for a long time without using a pH adjuster.

By adding divalent metal ions such as calcium lactate and calcium chloride as a method to suppress the softening of vegetables when heat-sterilizing vegetables, the pectin molecules contained in the vegetables are cross-linked to maintain the hardness. Has been reported. Furthermore, by preheating the vegetables at 50-60 ° C, the pectin esterase in the tissue demethylates the pectin, making it easier to bind calcium and magnesium, and forming insoluble pectin to suppress softening How to do it has been reported. However, as in the present invention, no method has been reported for suppressing the softening of vegetables by heating using magnesium or calcium contained in deep ocean water.
Japanese Journal of Food Industry Vol.39, 733-737 (1992) Japan Society for Home Economics, Vol. 40, 995-1002 (1989) Japan Society for Home Economics, Vol. 40, 1003-1009 (1989) Journal of Food Science 52,1317-1320 (1987) Journal of Home Economics, Volume 37, 1029-1038 (1986) Japanese Society of Food Industry Vol.28, 653-659 (1981) Japanese Society of Food Industry Vol.27, 183-187 (1980) Japanese Society of Food Industry Vol. 27, 234-239 (1980) Home Economics Journal Volume 20 235-238 (1969)

Burdock boiled products are manufactured according to the process shown in FIG. 1, and a pH adjusting agent such as citric acid is used for long-term storage (about 4 months) at room temperature. However, when a pH adjusting agent such as citric acid is used, there is a problem that sourness is produced in the taste.

In view of such circumstances, an object of the present invention is to provide a method for producing a retort burdock simmered in water that can suppress softening after retort sterilization without affecting the taste of the burdock.

In order to achieve the above-mentioned object, the method for producing boiled retort burdock according to the present invention uses a divalent metal ion such as magnesium or calcium contained in deep ocean water to crosslink pectin molecules of burdock. The burdock simmered with moderate hardness is produced without impairing the original taste and texture.

That is, the present invention is a deep sea water containing magnesium and calcium, deep sea water desalted mineral water, deep sea water concentrated water, deep sea water mineral concentrated water, deep sea water aqueous solution By using it as a filling liquid for burdock boiled products, softening due to retort sterilization is suppressed.

The present invention can suppress softening of burdock by retort sterilization without using food additives such as calcium lactate and calcium chloride by using deep sea water in the production process of burdock simmered.

The method for producing the retort burdock simmered in the present invention is performed, for example, along the steps shown in FIG. That is, the burdock, which is a raw material, is first washed with running water (cleaning process). Next, peel off the burdock using a peeler (peeling process), cut into pieces, cut into chops, etc. (cut process). The cut burdock is immersed in a solution containing vitamin C at 40 to 60 ° C. for 1 to 4 hours (hot water treatment step), and then heated at 90 ° C. or higher for 2 to 5 minutes (branching step). Weigh the burdock and filling liquid cooled with running water (cooling process) and pack it with an automatic packaging machine (filling and packing process). The amount of deep sea water used for the filling liquid in the filling / packaging step is preferably set in the range of 50 to 150 g with respect to 100 g of burdock. Moreover, it is preferable that the concentration of deep ocean water is set in a range of 5% to 20%. Finally, retort burdock boiled goods are obtained by performing heat sterilization (pressure heat sterilization process) for 10 to 30 minutes at 120 ° C. or higher for a burdock filled with a filling liquid containing deep ocean water.

The deep sea water used as the filling liquid is the raw water of the deep sea water and its diluted water, the desalted mineral deep sea water from which the salinity is desalted, and the concentrated ocean that is concentrated from the deep sea water. Deep water, mineral-enriched ocean deep water obtained by concentrating mineral components of ocean water, an aqueous solution of ocean deep sea salt produced from ocean ocean water, and the like can be used.

The thus obtained retort burdock boiled product can suppress softening of the burdock after retort sterilization without using food additives such as calcium lactate and calcium chloride.

50 kg of washed and peeled burdock is cut into a 10 cm long stick, immersed in 100 L of a 0.2% vitamin C solution heated to 60 ° C. in a steam double kettle, and treated with hot water at 40-60 ° C. for 2 hours Went. Then, after heating to 90 degreeC and hold | maintaining for 2 minutes, it cooled with running water. 200 g of burdock cooled with running water was weighed and put into a packaging material (180 mm × 230 mm) together with 100 g of a filling liquid containing 10% of deep sea water, and vacuum sterilized at 120 ° C. for 15 minutes. Similarly, retort burdock boiled water was prepared using demineralized mineral water as the filling liquid. Deep sea water was taken from the water depth of about 300m in Toyama Bay at the intake facility in Namerikawa City, Toyama Prefecture. Moreover, the deep seawater desalted mineral water was produced by electrodialysis of deep seawater at a water intake facility in Namerikawa City, Toyama Prefecture. Table 1 shows the contents of main minerals contained in the deep ocean water used. As for the hardness of the burdock after retort sterilization, the breaking load of 20 samples was measured using a creep meter RHEONER RE-3305, Yamaden Co., Ltd., and the average value was shown in FIG. The burdock using deep sea water as the filling liquid had a breaking load about 1.5 times that of the additive-free one, and softening was suppressed. In addition, softening of burdock using demineralized mineral water as the filling liquid was also suppressed.

When manufacturing retort burdock boiled water, instead of using food additives such as calcium lactate and calcium chloride for the purpose of suppressing softening, deep sea water is used, so it can be manufactured using conventional manufacturing equipment as it is. Is possible. Moreover, since the raw material cost is almost the same as the conventional one, it can be provided at an appropriate price.

It is a flow sheet which shows the procedure of burdock boiled water manufacture. It is a flow sheet which shows the procedure of retort burdock boiled manufacture. It is a graph which shows the breaking load of the retort burdock boiled water processed with the deep sea water.

Claims (3)

A method for producing retort burdock simmered in water, which uses deep sea water in the burdock simmered manufacturing process. A method for producing retort burdock boiled water characterized in that softening of the burdock after retort sterilization is suppressed by using deep sea water as a filling liquid for burdock boiled water. Instead of deep ocean water, it is characterized by using one or more of demineralized mineral water, deep ocean water concentrate, deep ocean water mineral concentrate, deep ocean water salt, The manufacturing method of the retort burdock boiled water of Claim 1 or 2.