JP2014143937A - Manufacturing method of seasoned vegetable - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of seasoned vegetables, which allows the texture original to vegetables to be maintained.SOLUTION: The manufacturing method of seasoned vegetables includes the steps of: preparing fresh vegetables and a seasoning liquid for seasoning fresh vegetables; immersing fresh vegetables in the seasoning liquid under reduced pressure or applied pressure; and contacting the vegetables taken out from the seasoning liquid with superheated steam.

Description

  The present invention relates to a method for producing seasoned vegetables.

  When manufacturing frozen foods, retort foods, etc., vegetables used as ingredients are sometimes soaked in seasoning liquid and seasoned. This vegetable is usually subjected to a heat treatment or a freezing treatment before it is soaked in the seasoning liquid so that the seasoning liquid can easily permeate. For example, Patent Document 1 proposes a method of seasoning vegetables by boiling and heating vegetables cut to an appropriate size and then immersing them in a seasoning liquid. In this method, the vegetables are further seasoned by further heating, naturally cooling, and then heating again in a state of being immersed in the seasoning liquid. Patent Document 2 describes that raw carrots are immersed in a seasoning liquid under reduced pressure, steamed and heated (cooked).

Japanese Patent Laid-Open No. 2007-74918 Japanese Patent No. 3427551

  However, in the method described in Patent Document 1, since the tissue of the vegetable is destroyed by the heat treatment or freezing treatment before being immersed in the seasoning liquid, the original texture of the vegetable is impaired, and the vegetable has a so-called watery texture. There was a problem of becoming. Similarly, in the method described in Patent Document 2, the vegetable tissue is destroyed by the steaming heat treatment after being immersed in the seasoning liquid, and moisture derived from saturated water vapor soaks into the vegetable. There was a problem that it was damaged and the vegetables had a so-called watery texture.

  Then, this invention makes it a subject to provide the manufacturing method of the seasoned vegetable which maintained the original food texture of vegetables.

  The manufacturing method of the seasoning vegetable which concerns on this invention is for solving said subject, The step (seasoning liquid preparation process) which prepares the seasoning liquid for seasoning raw vegetables and the said raw vegetables, and pressure reduction Alternatively, the method includes a step of immersing the raw vegetables in the seasoning liquid under pressure (immersion treatment) and a step of bringing the vegetables taken out of the seasoning liquid into contact with superheated steam (superheated steam treatment).

  According to said manufacturing method, after immersing a raw vegetable in seasoning liquid under pressure reduction or pressurization, the destruction of vegetable structure | tissue (for example, fiber structure | tissue) is suppressed by contacting the vegetable with superheated steam. Since the seasoning liquid can be soaked into the vegetable while preventing it, the original texture of the vegetable (texture equivalent to or similar to the raw vegetable) can be maintained. The “raw vegetables” in the present invention are preferably raw vegetables in a general sense that are not subjected to processing such as heating, freezing, or energization, but the structure of the surface layer portion of the vegetables is destroyed. If it is a grade which is not carried out, ie, a grade which does not impair the original food texture of vegetables, it may have been subjected to some processing. In addition, the “seasoned vegetable” in the present invention is preferably a vegetable in which the seasoning liquid reaches the central part and has been soaked, but the seasoning liquid has not penetrated to the central part and has soaked from the surface layer partway. Vegetables may be used.

  When making the vegetable taken out from seasoning liquid contact with superheated steam, it is preferable that it is 100-200 degreeC as a temperature of this superheated steam from a viewpoint of suppressing or preventing destruction of the structure | tissue of vegetables.

  Moreover, in the said manufacturing method, it can be 5 to 90 weight% as a moisture content of a raw vegetable.

  Moreover, in said manufacturing method, it is preferable that it is 100 mPa * s or less as a viscosity at 20 degrees C of a seasoning liquid.

  Moreover, said manufacturing method may further be provided with the step (hole formation process) which forms a hole in raw vegetables, before immersing raw vegetables in a seasoning liquid. Thereby, the soaking (penetration) of the seasoning liquid to vegetables can be promoted more.

  According to the present invention, it is possible to produce seasoned vegetables that maintain the original texture of vegetables.

It is the schematic of the immersion treatment apparatus used in one Embodiment of this invention. It is a graph which shows the relationship between the processing time of the superheated steam processing to vegetables (potato), and the core temperature of vegetables (potato). It is a graph which shows the relationship between the processing time of the superheated steam process to vegetables (carrot), and the core temperature of vegetables (carrot).

  Embodiments of the present invention will be described below with reference to the drawings.

  The seasoned vegetable manufacturing method according to the present embodiment includes a first step of preparing a raw vegetable and a seasoning liquid for seasoning the raw vegetable, a second step of immersing the raw vegetable in the seasoning solution, and a post-immersion step. And a third step of bringing the vegetables into contact with superheated steam.

<First step>
First, the 1st step which prepares the seasoning liquid for seasoning raw vegetables and the said raw vegetables is demonstrated.

  In the raw vegetables in this embodiment, the water content is preferably 5 to 90% by weight, more preferably 20 to 90% by weight, and even more preferably 50 to 90% by weight. And vegetables other than leaf vegetables, such as salmon, root vegetables, stem vegetables, and apple stem vegetables, are preferable. Specific vegetables are not particularly limited. , Lotus, rhododendron, artichoke, green bean, sweet pea, snap pea, green peas, pumpkin, duck, burdock, bamboo shoot, onion, horsetail, pepper, sweet corn, nabana, carrot, garlic, stalk garlic, beet, mushroom, Fuji Examples thereof include bean, broccoli, horseradish, lily, scallop, raccoon, shallot and wasabi.

The raw vegetables in this embodiment may be in a peeled state or a state cut to an appropriate size as necessary. In addition, from the viewpoint of promoting the soaking (penetration) of the seasoning liquid into the raw vegetables, the raw vegetables may be in a state where an appropriate number of holes are formed with a needle or the like. When forming a hole in raw vegetables, although depending on the kind and size, etc. of raw vegetables, for example, the diameter of the hole is preferably 100 μm to 2000 μm, more preferably 100 μm to 1000 μm, and further preferably 500 μm to 1000 μm. Then, the case of forming the hole in such a diameter, for example, as the number per unit surface area of the fresh vegetables, preferably 1 ^/ cm 2 to 10 pieces / cm ^2, 1 / ^cm 2 to 5 pieces / cm ² Is more preferable, and 1 / cm ^{2 to} 3 / cm ² is more preferable. In addition, it is preferable that such a hole has reached the vicinity of the center part of raw vegetables, and it is more preferable that it has reached the center part of raw vegetables.

  The seasoning liquid in this embodiment can be prepared by blending (dispersing) various seasonings in an appropriate dispersion medium. The dispersion medium is not particularly limited, and examples thereof include water, milk, soy milk, creams, fruit juice, vegetable juice, gravy, broth, edible oil and fat, and alcohol. Among them, one kind may be used alone, or two or more kinds may be mixed and used. In addition, this seasoning is not particularly limited. For example, in addition to salt, sugar, soy sauce, miso, mirin, consomme, spices, etc., umami seasoning and powder containing sodium glutamate, sodium inosinate, etc. However, one of these may be used alone, or two or more may be used in combination. At this time, from the viewpoint of promoting the soaking (penetration) of the seasoning liquid into the raw vegetables, in the seasoning liquid in the present embodiment, the viscosity at 20 ° C. is preferably 100 mPa · s or less, and more preferably 50 mPa · s or less. 20 mPa · s or less is more preferable. By the way, in this seasoning liquid, the lower the lower limit of the viscosity at 20 ° C., the easier the soaking (penetration) of the seasoning liquid into the raw vegetables is, and it is preferably close to 0 as much as possible. s or 1 mPa · s can be exemplified.

<Second step>
Next, the second step of immersing raw vegetables in the seasoning liquid will be described.

  As shown in FIG. 1, an immersion treatment apparatus 10 for immersing raw vegetables in a seasoning liquid is prepared. Here, the immersion treatment apparatus 10 includes a container 1 that can be sealed and a controller 2 that controls or manages the pressure inside the container body 11. In addition, this immersion treatment apparatus 10 is only an example, and other immersion treatment apparatuses may be used as long as raw vegetables can be immersed in the seasoning liquid under reduced pressure or pressure.

  As shown in FIG. 1, the container 1 includes a container main body 11 that can be opened at the upper end and the like and can contain raw vegetables and seasoning liquid, and a lid 12 that seals the opening of the container main body 11. Yes. As shown in FIG. 1, the control unit 2 is connected to the container 1 and includes an operation panel 21 for controlling or managing the pressure inside the container body 11.

  The control unit 2 is configured to change the inside of the container 1 from a normal pressure state to a reduced pressure state of −0.09 MPa or lower or a pressurized state of 1.0 MPa or higher by the operation panel 21. Moreover, the control part 2 is comprised so that the inside of the container 1 can be changed into the normal pressure state from the pressure reduction state or the pressurization state as mentioned above by the operation panel 21. FIG. Note that the switching between the normal pressure state and the reduced pressure state or the pressurized state as described above may be manually performed by the operation panel 21 or the like, or the pressure / time and the like are set in advance by the operation panel 21 or the like. It may be done automatically. Here, in this embodiment, even in a reduced pressure state (depressurization treatment) of −0.09 MPa or more, the seasoning liquid can be physically soaked (permeated) into the raw vegetables, but −0.09 MPa or less. The time required for soaking the seasoning liquid in the raw vegetables tends to be longer than when the reduced pressure state is set. In the present embodiment, even in a pressurized state (pressurization treatment) of 1.0 MPa or less, the seasoning liquid can be physically infiltrated (permeated) into the raw vegetables, but the addition of 1.0 MPa or more is possible. The time required for soaking the seasoning liquid in the raw vegetables tends to be longer than when the pressure state is set. By the way, as long as the structure | tissue of vegetables is not destroyed, although it can set arbitrarily as a lower limit under a pressure reduction state and an upper limit under a pressurization state, -0.101MPa and 100MPa or 10MPa may be illustrated, respectively. it can.

  When immersing raw vegetables in the seasoning liquid, first, raw vegetables are put into the container main body 11, the container main body 11 is sealed with a lid 12, and the container 1 is sealed. Next, the inside of the container body 11 is brought into a reduced pressure state of −0.09 MPa or less by the operation panel 21 of the control unit 2. At this time, the pressure reduction state is normally maintained for 1 to 30 minutes, preferably 1 to 20 minutes, more preferably 1 to 10 minutes, and still more preferably 1 to 5 minutes, and then the lid 12 is opened. Then, the seasoning liquid is put into the container body 11 in such a volume that the whole raw vegetables inside the container body 11 are covered. At this time, using the pressure difference from the atmospheric pressure while keeping the pressure inside the container body 11 in a reduced pressure state, the seasoning liquid is poured into the container body 11 in such a volume that the whole raw vegetables inside the container body 11 are covered. It may be a method of putting in. Thereafter, the container 1 is sealed again, and the inside of the container body 11 is brought into a reduced pressure state of −0.09 MPa or lower or a pressurized state of 1.0 MPa or higher. At this time, the reduced pressure state or the pressurized state is usually maintained for 1 to 120 minutes, preferably 5 to 90 minutes, more preferably 10 to 60 minutes, and further preferably 20 to 40 minutes.

<Third step>
Finally, the third step of bringing the soaked vegetables into contact with superheated steam will be described.

  After completion of the second step described above, the inside of the container body 11 is switched from the reduced pressure state or the pressurized state to the normal pressure state by the operation panel 21 of the control unit 2. And after opening the lid | cover 12, taking out vegetables from the container main body 11, and removing the seasoning liquid adhering to vegetables (sufficiently), the said vegetables are made to contact overheated steam for predetermined time.

  In this embodiment, the method of bringing the vegetable into contact with the superheated steam is not particularly limited. For example, the method of spraying the superheated steam on the vegetable in an open system or the atmosphere of the superheated steam (filling of the superheated steam in a closed system). Various methods such as a method of placing vegetables in the space). Or the method of contacting vegetables with superheated steam using the commercially available superheated steam processing apparatus (Helsio (made by Sharp Corporation) etc.) can be mentioned.

  In this embodiment, the temperature at which the vegetable is brought into contact with the superheated steam (treatment temperature of the superheated steam treatment) is appropriately adjusted according to the time for which the vegetable is brought into contact with the superheated steam (treatment time of the superheated steam treatment) and the kind of the vegetable. Although it is good, 110-200 degreeC is mentioned as the specific processing temperature, 120-200 degreeC is preferable, 130-180 degreeC is more preferable, 140-180 degreeC is further more preferable. At this time, while the vegetable is in contact with the superheated steam, the processing temperature of the superheated steam may be constant, or the processing temperature of the superheated steam may be changed.

  In this embodiment, the time for which the vegetable is brought into contact with the superheated steam (the treatment time for the superheated steam treatment) is appropriately adjusted according to the temperature at which the vegetable is brought into contact with the superheated steam (the treatment temperature for the superheated steam treatment) and the type of the vegetable. However, the specific treatment temperature may be 1 to 120 minutes, preferably 5 to 90 minutes, more preferably 10 to 60 minutes, and still more preferably 20 to 40 minutes. At this time, if the time for contacting vegetables with superheated steam is less than 1 minute, the effect of blanching cannot be expected, and if the time for contacting vegetables with superheated steam exceeds 120 minutes, the vegetable tissue is destroyed. Etc., the original texture of vegetables may be impaired. In addition, for example, as time for contacting vegetables with superheated steam, when the processing temperature of superheated steam is 200 ° C., it is 6 to 10 minutes, and when the processing temperature of superheated steam is 170 ° C., 10 to 20 minutes, When the processing temperature of superheated steam is 140 ° C., it can be set to 20 to 30 minutes.

  In the 3rd step mentioned above, the processing temperature and processing time can be set appropriately with the yield rate of vegetables before and after superheated steam processing. The yield rate in the present embodiment is the weight of the vegetable before and after the superheated steam treatment, and “the weight of the vegetable after the superheated steam treatment” / “the weight of the vegetable before the superheated steam treatment” × A method of calculating 100 and expressing it as a percentage (percent) can be exemplified.

  Examples of the yield rate of vegetables that can sufficiently obtain the effects of the present embodiment include 50 to 100%, preferably 55 to 100%, more preferably 60 to 95%, and still more preferably 65 to 95%. Here, when the yield rate of vegetables exceeds 100%, the vegetables have a so-called watery texture, and when the yield rate of vegetables is less than 50%, the vegetables have a hard texture due to aggregation of the tissue of the vegetables. Therefore, the original texture of vegetables may be impaired.

  The seasoned vegetables seasoned with the seasoning liquid are completed by the first to third steps described above.

  Thus, in this embodiment, the raw vegetables are immersed in the seasoning liquid under reduced pressure or pressure by subjecting the inside of the container body 11 containing the raw vegetables and the seasoning liquid to a reduced pressure process or a pressurized process. Thereby, while suppressing or preventing the destruction of the vegetable structure, the seasoning liquid can be soaked (permeated) into the raw vegetable, and the seasoned vegetable maintaining the original texture of the vegetable can be produced. Moreover, in this embodiment, the seasoning liquid can be surely soaked (permeated) into the vegetables by bringing the vegetables extracted from the seasoning liquid into contact with superheated steam. In addition, under reduced pressure or increased pressure in the present embodiment, in addition to uniquely interpreting that only reduced pressure processing or only pressurized processing is performed, reduced pressure processing and increased pressure processing may be performed in any order, or reduced pressure processing. This includes all processes for performing either or both of the pressure reduction process and the pressure process, such as the presence of a pressure reduction state and a pressure state in the same space while simultaneously performing the pressure process.

  Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the spirit of the present invention.

  In said embodiment, after putting raw vegetables in the container main body 11, after carrying out pressure reduction processing of the container main body 11, the seasoning liquid was put in the container main body 11. However, if the raw vegetables can be immersed in the seasoning liquid under reduced pressure or pressure, the time when the raw vegetables and seasoning liquid are put into the container body 11 and the time when the inside of the container body 11 is decompressed or pressurized is It is not particularly limited. For example, after putting both raw vegetables and seasoning liquid into the container main body 11 in a normal pressure state, the inside of the container main body 11 may be subjected to a decompression process or a pressure treatment. Moreover, after putting seasoning liquid in the container main body 11, after carrying out pressure reduction processing or pressurization processing of the container main body 11, you may put raw vegetables in the container main body 11.

  Moreover, in the said embodiment, after putting raw vegetables and seasoning liquid in the container main body 11, only one of the decompression process and the pressurization process was performed, but both the decompression process and the pressurization process are performed alternately. You can also.

  Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the following examples.

<Influence of production conditions for seasoned vegetables>
(Example 1-1)
Raw potatoes (variety name: Kita Akari, production area: Hokkaido) were prepared as raw vegetables, and the skin was peeled and cut into pieces of about 3 cm square. And this chopped potato was weighed at 300 g.

  Next, 265 g of milk, 80 g of sugar, 20 g of salt, 16 g of sodium glutamate, 1 g of blue pigment, 77 g of chicken consomme and 541 g of water were mixed together to prepare a seasoning solution of 1000 g. The blue pigment was mixed in order to confirm the degree of penetration of the seasoning liquid into the potato.

  First, the potato cut into pieces is put into the container body 11 of the immersion treatment apparatus 10 shown in FIG. 1, and the inside of the container body 11 is set to −0.095 MPa (a reduced pressure state of −0.09 MPa or less) for 3 minutes. Retained. Then, the seasoning liquid was put in the container main body 11, the container main body 11 was set to -0.095 MPa (a reduced pressure state of -0.09 MPa or less), and held for another 30 minutes.

  Then, after the inside of the container main body 11 was brought into a normal pressure state, the potato was taken out into a monkey and the seasoning liquid was sufficiently removed from the potato. Then, using a superheated steam treatment device (Helsio AX-HC1, (manufactured by Sharp Corporation)), the potato was brought into contact with 120 ° C superheated steam for 40 minutes to obtain a seasoned potato according to Example 1-1. .

(Example 1-2)
In the same manner as in Example 1-1, raw potatoes (variety name: Kita Akari, production area: Hokkaido) were prepared as raw vegetables, and the skin was peeled off and cut into 3 cm square dimensions. And using the commercially available injection needle, the several hole was formed in the depth which reaches | attains the center part of the potato cut off roughly. The number of holes was about 50 per piece of potato cut into pieces. This randomly cut potato was weighed at 300 g. Moreover, it prepared with 1000g of seasonings like Example 1-1.

  Then, the seasoning potato which concerns on Example 1-2 was obtained using the immersion processing apparatus and the superheated steam processing apparatus similarly to Example 1-1.

(Example 1-3)
In the same manner as in Example 1-1, raw potatoes (variety name: Kita Akari, production area: Hokkaido) were prepared as raw vegetables, and the skin was peeled off and cut into 3 cm square dimensions. And this chopped potato was weighed at 300 g. Moreover, the seasoning liquid was prepared by 1000g similarly to Example 1-1.

  The potato cut into pieces is put into the container body 11 of the immersion treatment apparatus 10 shown in FIG. 1, and the inside of the container body 11 is set to −0.095 MPa (a reduced pressure state of −0.09 MPa or less) and held for 3 minutes. . Then, the seasoning liquid was put in the container main body 11, and the container main body 11 was set to 1.5 MPa (pressurized state of 1.0 MPa or more) and held for another 30 minutes.

  Then, the seasoning potato which concerns on Example 1-3 was obtained using the superheated steam processing apparatus similarly to Example 1-1.

(Example 1-4)
In the same manner as in Example 1-1, raw potatoes (variety name: Kita Akari, production area: Hokkaido) were prepared as raw vegetables, and the skin was peeled off and cut into 3 cm square dimensions. And this chopped potato was weighed at 300 g. And it prepared with 1000g of seasonings like Example 1-1.

  The potato and seasoning liquid which are cut into pieces are put into the container main body 11 of the immersion treatment apparatus 10 shown in FIG. 1, and the inside of the container main body 11 is set to −0.095 MPa (a reduced pressure state of −0.09 MPa or less) for 30 minutes. Held in. That is, in Example 1-4, when using an immersion treatment apparatus, it was the same as that of Example 1-1 except that the raw potato was not subjected to a decompression process in advance.

(Example 1-5)
In the same manner as in Example 1-1, raw potatoes (variety name: Kita Akari, production area: Hokkaido) were prepared as raw vegetables, and the skin was peeled off and cut into 3 cm square dimensions. And this chopped potato was weighed at 300 g. Moreover, it prepared with 1000g of seasonings like Example 1-1.

  The potato and seasoning liquid which are cut into pieces are put into the container main body 11 of the immersion treatment apparatus 10 shown in FIG. 1, the inside of the container main body 11 is set to 1.5 MPa (pressurized state of 1.0 MPa or more), and further for 30 minutes. Held in. That is, in Example 1-5, when using an immersion treatment apparatus, it was the same as Example 1-3, except that the raw potato was not subjected to a decompression process in advance.

(Comparative Example 1)
In the same manner as in Example 1-1, raw potatoes (variety name: Kita Akari, production area: Hokkaido) were prepared as raw vegetables, and the skin was peeled off and cut into 3 cm square dimensions. And this chopped potato was weighed at 300 g. Moreover, it prepared with 1000g of seasonings like Example 1-1.

  First, using a superheated steam treatment apparatus (Helsio AX-HC1, (manufactured by Sharp Corporation)), the potato was brought into contact with superheated steam at 120 ° C. for 40 minutes.

  After removing the rough heat of the potato, the potato cut into pieces is put into the container main body 11 of the immersion treatment apparatus 10 shown in FIG. 1, and the inside of the container main body 11 is set to −0.095 MPa (a reduced pressure state of −0.09 MPa or less). Set and hold for 3 minutes. Then, the seasoning liquid was put in the container main body 11, the container main body 11 was set to -0.095 MPa (a reduced pressure state of -0.09 MPa or less), and held for another 30 minutes.

  Then, after the inside of the container main body 11 was brought into a normal pressure state, the potato was taken out into a colander to obtain a seasoned potato according to Comparative Example 1.

(Evaluation)
(Penetration of seasoning liquid)
When the five experts on the seasoned potatoes according to Example 1-1 to Example 1-5 and Comparative Example 1 were confirmed by visual observation, the blue pigment soaked into the inside of each seasoned potato. The liquid penetrated sufficiently. At this time, in the seasoned potato according to Example 1-1 to Example 1-3, the soaking condition of the blue pigment was better than the seasoned potato according to Example 1-4 and Example 1-5. . From this, it was found that when the raw vegetables were subjected to a decompression treatment before immersing the raw vegetables in the seasoning liquid, the penetration of the seasoning liquid into the vegetables was promoted. And in the seasoning potato which concerns on Example 1-2, the infiltration condition of the blue pigment | dye was the most favorable. From this, it was found that if the holes were formed in the raw vegetable in advance before immersing the raw vegetable in the seasoning liquid, the penetration of the seasoning liquid into the vegetable was further promoted.

(Texture)
The seasoned potatoes according to Example 1-1 to Example 1-5 and Comparative Example 1 were sampled by five persons from a specialized panel. The seasoned potatoes of Comparative Example 1 had a so-called watery texture, and potatoes While the original texture was impaired, the seasoned potatoes according to Example 1-1 to Example 1-5 did not feel watery and maintained the original texture of potatoes. From this, it was found that when the raw vegetables were immersed in the seasoning liquid under reduced pressure or under pressure, the seasoned vegetables maintained without damaging the original texture of the vegetables could be produced.

  Moreover, the hardness of the seasoning potato which concerns on Example 1-1 and the comparative example 1 was measured using the rheometer (FUDOH rheometer RT-2002J (made by Rheotech Co., Ltd.), plunger: 3phi, 5phi penetration degree). Specifically, the seasoned potatoes according to Example 1-1 and the seasoned potatoes according to Comparative Example 1 were randomly selected by 5 pieces and hung in a range of 3.5 mm from each hull for 7 seconds. The maximum load was measured. The temperature of the seasoned potato at the time of measurement was measured at 20 ° C, and the room temperature was measured at 25 ° C. The measurement results are shown in Table 1.

  As shown in Table 1, the seasoned potato according to Example 1-1 had higher hardness than the seasoned potato according to Comparative Example 1. Here, with respect to the hardness of the seasoned potato according to Example 1-1 and the hardness of the seasoned potato according to Comparative Example 1, a significant difference was confirmed by a mean value difference test (t test). It was determined that there was a significant difference in the hardness of the seasoned potato according to Example 1-1 and the hardness of the seasoned potato according to Comparative Example 1. That is, in the seasoned potato according to Example 1-1, it was found that the original texture of the vegetables was maintained, whereas in the seasoned potato according to Comparative Example 1, the texture was deteriorated.

<Effects of processing conditions for superheated steam treatment of seasoned vegetables (potato)>
(Example 2-1)
Raw potatoes (variety name: Kitakari) were prepared as raw vegetables, and the skin was peeled and cut into pieces of about 2 cm square. After that, this chopped potato was spread on a net-like tray. And the tray which spread | laid raw potato was passed through the superheated steam processing apparatus, and the potato was made to contact superheated steam.

  In this superheated steam treatment apparatus, it is divided into four sections (first to fourth sections) as a part through which the tray is passed, and the treatment temperature of the superheated steam treatment can be set for each section (hereinafter referred to as the following section). The “first and second sections” are also referred to as “first half sections” and the “third and fourth sections” are also referred to as “second half sections”). Here, Table 2 shows the processing temperature, processing time, and yield rate of the first half section and the second half section in each example.

  As shown in Table 2, in Example 2-1, the first half section and the second half section were superheated steam treatment, and each treatment temperature was set to 140 ° C. And the processing time (passing time of the superheated steam processing apparatus of the tray which carried the potato) was set to 30 minutes. At this time, the flow rate of superheated steam was set to 450 kg / h.

(Example 2-2)
In the same manner as in Example 2-1, raw potato (variety name: Kitakari) was prepared as a raw vegetable, and the skin was peeled and cut into pieces of about 2 cm square. After that, this chopped potato was spread on a net-like tray. And the tray which spread | laid raw potato was passed through the superheated steam processing apparatus, and the potato was made to contact superheated steam.

  As shown in Table 2, in Example 2-2, the first half section and the second half section were superheated steam treatment, and each treatment temperature was set to 170 ° C. And the processing time was set to 20 minutes.

(Example 2-3)
In the same manner as in Example 2-1, raw potato (variety name: Kitakari) was prepared as a raw vegetable, and the skin was peeled and cut into pieces of about 2 cm square. After that, this chopped potato was spread on a net-like tray. And the tray which spread | laid raw potato was passed through the superheated steam processing apparatus, and the potato was made to contact superheated steam.

  As shown in Table 2, in Example 2-3, the first half section and the second half section were superheated steam treatment, and each treatment temperature was set to 200 ° C. And the processing time was set to 10 minutes.

(Example 2-4)
In the same manner as in Example 2-1, raw potato (variety name: Kitakari) was prepared as a raw vegetable, and the skin was peeled and cut into pieces of about 2 cm square. After that, this chopped potato was spread on a net-like tray. And the tray which spread | laid raw potato was passed through the superheated steam processing apparatus, and the potato was made to contact superheated steam.

  As shown in Table 2, in Example 2-4, the first half section and the second half section were superheated steam treatment, the treatment temperature of the first half section was set to 170 ° C., and the treatment temperature of the second half section was set to 200 ° C. And the processing time was set to 12 minutes.

(Example 2-5)
Raw potatoes (variety name: Kitakari) were prepared as raw vegetables, and the skin was peeled and cut into pieces of about 2 cm square. After that, the chopped potatoes were brought into contact with salad oil (coated with salad oil) and spread on a net-like tray (with oil coating). And the tray which spread | laid raw potato was passed through the superheated steam processing apparatus, and the potato was made to contact superheated steam.

  As shown in Table 2, in Example 2-5, similarly to Example 2-4, the first half section and the second half section were treated with superheated steam, the first half section was treated at 170 ° C., and the second half section was treated at 200 ° C. Set to ° C. And the processing time was set to 12 minutes.

(Example 2-6)
In the same manner as in Example 2-1, raw potato (variety name: Kitakari) was prepared as a raw vegetable, and the skin was peeled and cut into pieces of about 2 cm square. After that, this chopped potato was spread on a net-like tray. And the tray which spread | laid raw potato was passed through the superheated steam processing apparatus, and the potato was made to contact superheated steam.

  As shown in Table 2, in Example 2-6, the first half section was saturated steam treatment, the second half section was superheated steam treatment, the treatment temperature of the first half section was set to 100 ° C, and the treatment temperature of the second half section was set to 200 ° C. And the processing time was set to 10 minutes.

(Evaluation)
(Vegetable flavor and texture)
Immediately after the superheated steam treatment, potatoes according to Example 2-1 to Example 2-6 were sampled by five persons from a specialized panel, and the flavor and texture were evaluated. Moreover, during the process of the superheated steam treatment, the core temperature of potatoes according to Example 2-1 to Example 2-6 was measured, and the change was evaluated. The measurement results are shown in FIG.

  Further, before and after the superheated steam treatment, the weight of the potato according to Example 2-1 to Example 2-6 was measured, and “weight of potato after the superheated steam treatment” / “superheat” Yield rate was evaluated by calculating “weight of potato before water vapor treatment” × 100.

  Immediately after the superheated steam treatment, the potatoes according to Example 2-1 to Example 2-6 had a yield of 68-81%, and were not watery and had good flavor and texture. Specifically, with the potato according to Example 2-1, a good and sticky texture is obtained, and with the potato according to Example 2-2 to Example 2-5, a good texture with a strong taste is obtained. Obtained. And even with the potatoes according to Example 2-6 (potatoes brought into contact with saturated steam at 100 ° C.), a good texture was obtained. From this, in the case of potatoes, it was found that a sufficiently good texture can be obtained if the treatment temperature of the superheated steam treatment is 200 ° C. or lower.

  In addition, when the treatment temperature of the superheated steam treatment was lowered and the treatment time was lengthened, the good texture that was soggy was increased. As shown in FIG. The longer the time, the greater the amount of heat applied to the vegetables, which was thought to be due to the promotion of starch pregelatinization. From this, in the case of potatoes, even if the treatment temperature of the superheated steam treatment is less than 140 ° C., it is conceivable that a good and moist texture can be obtained by sufficiently securing the treatment time. It was.

  Moreover, in the potato which concerns on Example 2-5, since the surface was comparatively soft, when a potato is contacted with oil (it coat | covers with oil), it can reduce that the surface dries and becomes hard. I understood. Furthermore, as shown in FIG. 2, it was also found that when potatoes were brought into contact with oil, the heat transfer rate was improved, and the rate of increase in the core temperature of potatoes was increased.

<Effects of processing conditions for superheated steam treatment of seasoned vegetables (carrot)>
(Example 3-1)
Raw carrots (variety name: Beta Carrot) were prepared as raw vegetables, and their skins were peeled off and cut into pieces of about 2 cm square. After that, the carrot was cut and spread on a net-like tray. Then, the tray on which raw carrots were spread was passed through the superheated steam treatment device, and the carrot was brought into contact with the superheated steam.

  As in Example 2-1, this superheated steam treatment apparatus is divided into four sections (first to fourth sections) as a portion through which the tray passes, and the treatment temperature of the superheated steam treatment is set for each section. It can be set. Here, Table 3 shows the processing temperature, processing time, and yield rate of the first half section and the second half section in each example.

  As shown in Table 3, in Example 3-1, the first half section and the second half section were superheated steam treatment, and each treatment temperature was set to 140 ° C. And the processing time (passing time of the superheated steam processing apparatus of the tray which mounted the carrot) was set to 20 minutes. At this time, the flow rate of superheated steam was set to 450 kg / h.

(Example 3-2)
In the same manner as in Example 3-1, raw carrots (variety name: Beta Carrot) were prepared as raw vegetables, and the skin was peeled off and cut into pieces of about 2 cm square. After that, the carrot was cut and spread on a net-like tray. Then, the tray on which raw carrots were spread was passed through the superheated steam treatment device, and the carrot was brought into contact with the superheated steam.

  As shown in Table 3, in Example 3-2, the first half section and the second half section were superheated steam treatment, and each treatment temperature was set to 170 ° C. And the processing time was set to 10 minutes.

(Example 3-3)
In the same manner as in Example 3-1, raw carrots (variety name: Beta Carrot) were prepared as raw vegetables, and the skin was peeled off and cut into pieces of about 2 cm square. After that, the carrot was cut and spread on a net-like tray. Then, the tray on which raw carrots were spread was passed through the superheated steam treatment device, and the carrot was brought into contact with the superheated steam.

As shown in Table 3, in Example 3-3, the first half section and the second half section were superheated steam treatment, and each treatment temperature was set to 200 ° C. And the processing time was set to 6 minutes.

(Example 3-4)
In the same manner as in Example 3-1, raw carrots (variety name: Beta Carrot) were prepared as raw vegetables, and the skin was peeled off and cut into pieces of about 2 cm square. After that, the carrot was cut and spread on a net-like tray. Then, the tray on which raw carrots were spread was passed through the superheated steam treatment device, and the carrot was brought into contact with the superheated steam.

  As shown in Table 3, in Example 3-4, the first half section and the second half section were superheated steam treatment, the treatment temperature of the first half section was set to 170 ° C., and the treatment temperature of the second half section was set to 200 ° C. And the processing time was set to 6 minutes.

(Example 3-5)
Raw carrots (variety name: Beta Carrot) were prepared as raw vegetables, and their skins were peeled off and cut into pieces of about 2 cm square. Thereafter, the carrot thus cut was brought into contact with salad oil (coated with salad oil) and spread on a net-like tray (with oil coating). Then, the tray on which raw carrots were spread was passed through the superheated steam treatment device, and the carrot was brought into contact with the superheated steam.

  As shown in Table 3, in Example 3-5, similarly to Example 3-4, the first half section and the second half section were superheated with steam, the first half section was treated at 170 ° C., and the second half section was treated at 200 ° C. Set to ° C. And the processing time was set to 6 minutes.

(Example 3-6)
In the same manner as in Example 3-1, raw carrots (variety name: Beta Carrot) were prepared as raw vegetables, and the skin was peeled off and cut into pieces of about 2 cm square. After that, the carrot was cut and spread on a net-like tray. Then, the tray on which raw carrots were spread was passed through the superheated steam treatment device, and the carrot was brought into contact with the superheated steam.

  As shown in Table 3, in Example 3-6, the first half section was saturated steam treatment, the second half section was superheated steam treatment, the treatment temperature of the first half section was set to 100 ° C, and the treatment temperature of the second half section was set to 200 ° C. And the processing time was set to 6 minutes.

(Evaluation)
(Vegetable flavor and texture)
Immediately after the above-mentioned superheated steam treatment, five persons from the specialized panel sampled carrots according to Example 3-1 to Example 3-6, and evaluated the flavor and texture of each carrot. Moreover, the core temperature of the carrot which concerns on Example 3-1 to Example 3-6 was measured in the process of the said superheated steam process, and the change was evaluated. The measurement results are shown in FIG.

  Further, before and after the above-mentioned superheated steam treatment, the weight of the carrot according to Example 3-1 to Example 3-6 was measured, and “weight of carrot after the superheated steam treatment” / “superheat” Yield rate was evaluated by calculating "carrot weight before water vapor treatment" x 100.

  Immediately after the superheated steam treatment, the carrots according to Example 3-1 to Example 3-6 had a yield of 74 to 90%, and a good flavor and texture that were not watery were obtained. Specifically, with the carrots according to Example 3-1 to Example 3-3, a good flavor and a soft soft texture that strongly felt sweetness were obtained. And in the carrot which concerns on Example 3-6 (the carrot which contacted the saturated water vapor | steam of 100 degreeC), the favorable flavor in which sweetness is felt weak and the soft favorable food texture were obtained. From this, in the case of carrot, if the processing temperature of the superheated steam treatment is 200 ° C. or less, a sufficiently good texture can be obtained, and if the processing temperature is 140 ° C. to 200 ° C., sweetness is obtained. It was found that a good flavor that is strongly felt can be obtained.

  In addition, when the treatment temperature of the superheated steam treatment was lowered and the treatment time was lengthened, the sweetness was strongly felt, and the soft and good texture increased. As shown in FIG. It was thought that when the treatment time was increased, the amount of heat applied to the vegetable increased, the vegetable cells softened, and saccharification was promoted. From this, in the case of carrots, even if the processing temperature of the superheated steam treatment is less than 140 ° C., it is considered that a sweet texture can be felt and a soft texture can be obtained by sufficiently securing the processing time. It was.

<Effects of processing conditions for superheated steam treatment of seasoned vegetables (pumpkin)>
(Example 4-1)
As raw vegetables, raw pumpkins (variety name: Kuririn) were prepared and cut into pieces of about 2 cm square. After that, the chopped pumpkins were spread on a mesh tray. And the tray which spread raw pumpkins was passed through the superheated steam treatment device, and the pumpkins were brought into contact with the superheated steam.

  As in Example 2-1, this superheated steam treatment apparatus is divided into four sections (first to fourth sections) as a portion through which the tray passes, and the treatment temperature of the superheated steam treatment is set for each section. It can be set. Here, Table 4 shows the processing temperature, processing time, and yield rate of the first half section and the second half section in each example.

  As shown in Table 4, in Example 4-1, the first half section and the second half section were superheated steam treatment, and each treatment temperature was set to 140 ° C. And the processing time (passage time of the superheated steam processing apparatus of the tray which mounted the pumpkin) was set to 30 minutes. At this time, the flow rate of superheated steam was set to 450 kg / h.

(Example 4-2)
In the same manner as in Example 4-1, raw pumpkin (variety name: Kuririn) was prepared as a raw vegetable and cut into pieces of about 2 cm square. After that, the chopped pumpkins were spread on a mesh tray. And the tray which spread raw pumpkins was passed through the superheated steam treatment device, and the pumpkins were brought into contact with the superheated steam.

  As shown in Table 4, in Example 4-2, the first half section and the second half section were superheated steam treatment, and each treatment temperature was set to 170 ° C. And the processing time was set to 20 minutes.

(Example 4-3)
In the same manner as in Example 4-1, raw pumpkin (variety name: Kuririn) was prepared as a raw vegetable and cut into pieces of about 2 cm square. After that, the chopped pumpkins were spread on a mesh tray. And the tray which spread raw pumpkins was passed through the superheated steam treatment device, and the pumpkins were brought into contact with the superheated steam.

  As shown in Table 3, in Example 4-3, the first half section and the second half section were superheated steam treatment, and each treatment temperature was set to 200 ° C. And the processing time was set to 8 minutes.

(Example 4-4)
In the same manner as in Example 4-1, raw pumpkin (variety name: Kuririn) was prepared as a raw vegetable and cut into pieces of about 2 cm square. After that, the chopped pumpkins were spread on a mesh tray. And the tray which spread raw pumpkins was passed through the superheated steam treatment device, and the pumpkins were brought into contact with the superheated steam.

  As shown in Table 4, in Example 4-4, the first half section and the second half section were superheated steam treatment, the treatment temperature of the first half section was set to 170 ° C., and the treatment temperature of the second half section was set to 200 ° C. And the processing time was set to 9 minutes.

(Example 4-5)
As raw vegetables, raw pumpkins (variety name: Kuririn) were prepared and cut into pieces of about 2 cm square. After that, the chopped pumpkin was brought into contact with salad oil (coated with salad oil) and then spread on a net-like tray (with oil coating). And the tray which spread raw pumpkins was passed through the superheated steam treatment device, and the pumpkins were brought into contact with the superheated steam.

  As shown in Table 4, in Example 4-5, similarly to Example 4-4, the first half section and the second half section were superheated steam treatment, the first half section treatment temperature was 170 ° C., and the second half section treatment temperature was 200 ° C. Set to ° C. And the processing time was set to 9 minutes.

(Example 4-6)
In the same manner as in Example 4-1, raw pumpkin (variety name: Kuririn) was prepared as a raw vegetable and cut into pieces of about 2 cm square. After that, the chopped pumpkin was brought into contact with salad oil (coated with salad oil) and then spread on a net-like tray (with oil coating). And the tray which spread raw pumpkins was passed through the superheated steam treatment device, and the pumpkins were brought into contact with the superheated steam.

  As shown in Table 3, in Example 4-6, the first half section was saturated steam treatment, the latter half section was superheated steam treatment, the treatment temperature of the first half section was set to 100 ° C, and the treatment temperature of the latter half section was set to 200 ° C. And the processing time was set to 8 minutes.

(Evaluation)
(Vegetable flavor and texture)
Immediately after the superheated steam treatment, five professional panelists sampled the pumpkins according to Example 4-1 to Example 4-6, and evaluated the flavor and texture of each.

  Further, before and after the above-mentioned superheated steam treatment, the weight of the pumpkin according to Example 4-1 to Example 4-6 was measured, and “the weight of the pumpkin after the superheated steam treatment” / “superheat” Yield rate was evaluated by calculating “weight of pumpkin before water vapor treatment” × 100.

  Immediately after the superheated steam treatment, the pumpkin according to Example 4-1 to Example 4-6 had a yield of 79 to 95%, and a good flavor and texture that were not watery were obtained. Specifically, in the pumpkins according to Example 4-1 and Example 4-2, it is possible to obtain a good flavor in which sweetness is strongly felt compared to the pumpkins according to Example 4-3 and Example 4-6. It was. And in the pumpkin which concerns on Example 4-3-Example 4-6, compared with the pumpkin which concerns on Example 4-1 and Example 4-2, the favorable food texture which was flaky was obtained. From this, in the case of pumpkin, if the treatment temperature of the superheated steam treatment is 200 ° C. or less, the desired flavor and texture can be obtained for each of various products by appropriately adjusting the treatment temperature. I understood.

  In addition, when the treatment temperature of the superheated steam treatment was lowered and the treatment time was lengthened, sweetness was felt strongly. However, as in the case of potatoes, when the treatment time of the superheated steam treatment was lengthened, it was added to the vegetables. It was thought that the amount of heat generated increased and saccharification was promoted. Moreover, as shown in Table 4, in the pumpkins according to Example 4-1 and Example 4-2, since the yield was small, it was considered that the components of the pumpkin were concentrated and sweetness was strongly felt. From this, in the case of a pumpkin, even if the processing temperature of the superheated steam processing is less than 140 ° C., it is conceivable that a good flavor that strongly feels sweetness can be obtained by sufficiently securing the processing time. It was.

Claims (5)

Preparing a raw vegetable and a seasoning liquid for seasoning the raw vegetable;
Immersing the raw vegetables in the seasoning liquid under reduced pressure or increased pressure; and
Contacting the vegetables removed from the seasoning liquid with superheated steam;
A method for producing seasoned vegetables.   The manufacturing method of the seasoning vegetable of Claim 1 whose temperature of the said superheated steam is 100-200 degreeC.   The manufacturing method of the seasoned vegetable of Claim 1 or 2 whose moisture content of the said raw vegetable is 5-90 weight%.   The manufacturing method of the seasoning vegetable in any one of Claims 1-3 whose viscosity in 20 degreeC of the said seasoning liquid is 100 mPa * S or less. Forming a hole in the raw vegetable before immersing the raw vegetable in the seasoning liquid;
The method for producing seasoned vegetables according to any one of claims 1 to 4, further comprising:

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