JP2016077256A - Root vegetables softening method - Google Patents
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Abstract
Description
本発明は、根菜類を重曹溶液中に浸漬後、酸性溶液中でボイル処理することで、咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を有し、さらに褐変しない根菜類を得る、根菜類の軟化方法に関する。 In the present invention, root vegetables are dipped in a baking soda solution and then boiled in an acidic solution, so that they have a texture specific to root vegetables while being suitable for those with reduced chewing / swallowing function, and do not brown further The present invention relates to a method for softening root vegetables.
日本人の食生活において、根菜類は肉じゃがや筑前煮等和食では必須の食材である。
特に、高齢者の間では和食が好まれるが、根菜類は単に加熱処理を施しただけでは、咀嚼・嚥下機能が低下した高齢者にとって食しやすいかたさに軟化させることは困難であった。
Root vegetables are an essential ingredient in Japanese foods such as meat potatoes and chikuzenni in the Japanese diet.
In particular, Japanese food is preferred among the elderly, but it has been difficult to soften the root vegetables to the degree that they are easy to eat for the elderly with reduced chewing and swallowing functions simply by heat treatment.
昨今では、酵素処理による軟化技術が浸透しているが、酵素処理は製造コストや処理時間がかかる上に、根菜類特有のしゃきしゃきとした食感が損なわれてしまったり、酵素独特の風味が残ってしまうという課題がある。 In recent years, softening technology by enzyme treatment has permeated, but enzyme treatment requires manufacturing costs and processing time, and the crunchy texture peculiar to root vegetables is impaired, and the enzyme's unique flavor remains. There is a problem that it ends up.
野菜類を軟化させる方法としては、重曹中で浸漬加熱する方法が提案されている（特許文献１：特開２００９−２０１４６７号公報）。
しかしながら、特許文献１の記載に準じて根菜類を重曹中で浸漬加熱したところ、表面がふやけて根菜類特有の食感が損なわれてしまう上に、黄色〜赤褐色に褐変してしまうという課題が見つかった。
As a method for softening vegetables, a method of immersing and heating in baking soda has been proposed (Patent Document 1: JP 2009-2014467 A).
However, when root vegetables are dipped and heated in baking soda according to the description of Patent Document 1, the surface is soft and the texture specific to root vegetables is impaired, and the problem of browning from yellow to reddish brown occurs. found.
そこで、本発明の目的は、咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を有し、さらに褐変しない根菜類を得る、根菜類の軟化方法を提供するものである。 Accordingly, an object of the present invention is to provide a method for softening root vegetables, which is rooted in root vegetables and has a texture specific to root vegetables while being suitable for persons with reduced chewing / swallowing function, and further does not brown. .
本発明者等は、上記目的を達成すべく鋭意研究を重ねた結果、
重曹溶液に一定時間浸漬後、酸性溶液中で一定時間ボイル処理したところ、意外にも、咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を有し、さらに褐変しない根菜類が得られることを見出し、本発明を完成するに至った。
As a result of intensive studies to achieve the above object, the present inventors,
After soaking in a baking soda solution for a certain period of time and then boiled in an acidic solution for a certain period of time, it is surprisingly suitable for people with reduced chewing / swallowing function but has a texture specific to root vegetables and does not turn brown. The present invention has been completed.
すなわち、本発明は、
（１）根菜類を０．１〜５％の重曹溶液中に５分〜１０時間浸漬後、
前記浸漬処理した根菜類を酸性溶液で５〜３０分間ボイル処理し、
前記ボイル処理した根菜類のかたさが１×１０３Ｎ／ｍ２以上５×１０５Ｎ／ｍ２以下である、
根菜類の軟化方法、
（２）（１）の根菜類の軟化方法において、
酸性溶液が、アスコルビン酸、クエン酸、グルコン酸、フィチン酸から選ばれる一種以上の酸剤で調製した、
根菜類の軟化方法、
（３）（１）又は（２）の軟化方法において、
酸性溶液が、ｐＨ１．０以上３．５以下である、
根菜類の軟化方法、
である。
That is, the present invention
(1) After soaking root vegetables in a 0.1-5% sodium bicarbonate solution for 5 minutes to 10 hours,
The soaked root vegetables are boiled with an acidic solution for 5 to 30 minutes,
The boil-treated root vegetables have a hardness of 1 × 10 3 N / m 2 or more and 5 × 10 5 N / m 2 or less.
Softening method of root vegetables,
(2) In the softening method for root vegetables in (1),
An acidic solution prepared with one or more acid agents selected from ascorbic acid, citric acid, gluconic acid, and phytic acid,
Softening method of root vegetables,
(3) In the softening method of (1) or (2),
The acidic solution has a pH of 1.0 to 3.5.
Softening method of root vegetables,
It is.
本発明によれば、重曹溶液に一定時間浸漬後、酸性溶液中で一定時間ボイル処理することにより、咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を有し、さらに褐変しない根菜類を得る、根菜類の軟化方法を提供できる。 According to the present invention, after soaking in a baking soda solution for a certain period of time, by boiling in an acidic solution for a certain period of time, it has a texture specific to root vegetables while being suitable for persons with reduced chewing / swallowing function, It is possible to provide a root vegetable softening method for obtaining a root vegetable that does not brown.
以下、本発明を詳細に説明する。
なお、本発明において、「％」は「質量％」、「部」は「質量部」を意味する。
Hereinafter, the present invention will be described in detail.
In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、根菜類を０．１〜３％の重曹溶液中に５分〜１０時間浸漬後、前記浸漬処理した根菜類を酸性溶液中で５〜３０分間ボイル処理し、前記ボイル処理した根菜類のかたさが咀嚼・嚥下機能低下者に適したかたさである１×１０３Ｎ／ｍ２以上５×１０５Ｎ／ｍ２以下でありながら根菜類特有の食感を有し、さらに褐変しない根菜類を得る、根菜類の軟化方法に特徴を有する。
<Features of the present invention>
In the present invention, root vegetables are dipped in a 0.1 to 3% sodium bicarbonate solution for 5 minutes to 10 hours, and then the soaked root vegetables are boiled in an acidic solution for 5 to 30 minutes, and the boiled root vegetables are obtained. It is suitable for people with reduced mastication / swallowing function and has a texture specific to root vegetables while it is 1 × 10 3 N / m 2 or more and 5 × 10 5 N / m 2 or less, and does not brown further It is characterized by a method for softening root vegetables to obtain root vegetables.
＜根菜類＞
本発明に用いる根菜類は、一般的に根菜と称されるもののうち、９５℃の熱水で３０分間ボイル処理後のかたさが５×１０５超である根菜である。
具体的には、例えば、ごぼう、れんこん、又は生姜等のような比較的かたい食感の根菜類が挙げられる。
特に、加熱処理を施しても軟化し難いことから、ごぼう又はれんこんを用いると、本発明の効果を奏しやすい。
なお、本発明で用いる根菜類は、水さらし等前処理した生の状態のものは当然であるが、水煮、加熱殺菌等一次処理したものでも、９５℃の熱水で３０分間ボイル処理後のかたさが５×１０５超である一次処理品も本発明で用いる根菜類に含まれる。
<Root vegetables>
The root vegetables used in the present invention are root vegetables having a hardness of more than 5 × 10 5 after boiling for 30 minutes with hot water at 95 ° C. among what are generally referred to as root vegetables.
Specifically, for example, root vegetables having a relatively hard texture such as burdock, lotus root, ginger and the like.
In particular, since burdock or lotus root is used, the effect of the present invention is likely to be obtained because it is difficult to soften even after heat treatment.
In addition, although the root vegetables used by this invention are the things of the raw state which carried out pre-treatment, such as water-bleaching, even those which were primary-treated, such as boiled and heat-sterilized, are boiled for 30 minutes with 95 degreeC hot water. Primary processed products having a hardness exceeding 5 × 10 5 are also included in the root vegetables used in the present invention.
＜かたさ＞
本発明の軟化方法で得られた根菜類のかたさは、１×１０３Ｎ／ｍ２以上５×１０５Ｎ／ｍ２以下であり、さらに５．０×１０４Ｎ／ｍ２以上４．５×１０５Ｎ／ｍ２以下であると良い。
かたさが５×１０５Ｎ／ｍ２より大きいと、咀嚼・嚥下機能低下者にとってかたい食感の根菜類となってしまう。
一方、かたさが１×１０３Ｎ／ｍ２より小さいと、全体がふやけてペースト状になってしまい、根菜類特有の食感が損なわれてしまう。
<Hardness>
The hardness of the root vegetables obtained by the softening method of the present invention is 1 × 10 3 N / m 2 or more and 5 × 10 5 N / m 2 or less, and further 5.0 × 10 4 N / m 2 or more and 4. It is good that it is 5 × 10 5 N / m 2 or less.
If the hardness is greater than 5 × 10 5 N / m 2 , it becomes a root vegetable with a hard texture for persons with reduced mastication / swallowing function.
On the other hand, when the hardness is less than 1 × 10 3 N / m 2 , the whole is swelled and becomes paste-like, and the texture unique to root vegetables is impaired.
＜かたさの測定方法＞
本発明において、かたさとは、円筒形の試料の上部に円柱プランジャーを当てて上下して試料に変形を与え、応力と歪みの関係をもとめたときの圧縮ピークの高さをいう。
より詳細には、日本介護食品協議会の基準に基づいて、強度測定機としてクリープメーター（（株）山電社製、ＲＥ−３３０５）を用い、直径３ｍｍの円柱プランジャーで圧縮速度１０ｍｍ／ｓ、クリアランスを試料の厚さの３０％として測定したときのかたさをいう。
<Measurement method of hardness>
In the present invention, “hardness” refers to the height of a compression peak when a cylindrical plunger is applied to the upper part of a cylindrical sample and the sample is deformed by moving up and down to obtain a relationship between stress and strain.
More specifically, a creep meter (RE-3305, manufactured by Yamaden Co., Ltd.) is used as a strength measuring device based on the standards of the Japan Nursing Food Council, and a compression rate of 10 mm / s with a 3 mm diameter cylindrical plunger. The hardness when the clearance is measured as 30% of the thickness of the sample.
＜重曹溶液の濃度＞
咀嚼・嚥下機能低下者に適したかたさの根菜類を得るために、本発明に用いる重曹（炭酸水素ナトリウム）の濃度は０．１〜５％であり、さらに０．５〜３％、１〜２．５％であるとよい。
重曹の濃度が０．１％より低いと、咀嚼・嚥下機能低下者にとってかたい食感の根菜類になってしまう。
一方、重曹の濃度が５％より高いと、やわらかくなりすぎて形状が崩れてしまう上に、褐変してしまう。
<Concentration of baking soda solution>
The concentration of sodium bicarbonate (sodium hydrogen carbonate) used in the present invention is 0.1 to 5%, and further 0.5 to 3%, It is good that it is 2.5%.
If the concentration of baking soda is lower than 0.1%, it becomes a root vegetable with a hard texture for persons with reduced chewing / swallowing function.
On the other hand, when the concentration of baking soda is higher than 5%, it becomes too soft and the shape is collapsed and browning occurs.
＜浸漬時間＞
咀嚼・嚥下機能低下者に適したかたさの根菜類を得るために、重曹溶液中での浸漬時間は５分〜１０時間であり、さらに１０分〜８時間、１０分〜３時間であるとよい。
重曹溶液中での浸漬時間が５分より短いと、咀嚼・嚥下機能低下者に適したかたさの根菜類が得られない。
一方、浸漬時間が１０時間より長いと、重曹の濃度を低くしても、その後のボイル処理により表面がふやけて根菜類特有の食感が損なわれてしまう上に、褐変してしまう。
なお、重曹溶液の温度は、特に限定するものではないが、室温（１〜３０℃）で浸漬すればよい。
<Immersion time>
In order to obtain a root vegetable with a hardness suitable for persons with reduced mastication / swallowing function, the immersion time in the baking soda solution is 5 minutes to 10 hours, and further preferably 10 minutes to 8 hours, 10 minutes to 3 hours. .
If the soaking time in the baking soda solution is shorter than 5 minutes, root vegetables with a hardness suitable for those with reduced chewing / swallowing function cannot be obtained.
On the other hand, if the soaking time is longer than 10 hours, even if the concentration of baking soda is lowered, the subsequent boil treatment may cause the surface to be swollen and the texture specific to root vegetables will be impaired, and browning will occur.
In addition, although the temperature of a sodium bicarbonate solution is not specifically limited, What is necessary is just to immerse at room temperature (1-30 degreeC).
＜酸性溶液＞
本発明に用いる酸性溶液は、酸処理する際、一般的に食品に用いられるものであれば、いずれのものでも良い。
酸性溶液に用いる酸剤としては、具体的には、例えば、アスコルビン酸、クエン酸、グルコン酸、フィチン酸、コハク酸、アジピン酸、酢酸、塩酸又は氷酢酸等が挙げられ、これらの1種以上を用いるとよい。
特に、咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を有し、さらに褐変しない根菜類が得られ易いことから、アスコルビン酸、クエン酸、グルコン酸、フィチン酸を用いるとよい。
<Acid solution>
The acid solution used in the present invention may be any acid solution as long as it is generally used for foods during acid treatment.
Specific examples of the acid agent used in the acidic solution include ascorbic acid, citric acid, gluconic acid, phytic acid, succinic acid, adipic acid, acetic acid, hydrochloric acid, and glacial acetic acid. Should be used.
In particular, ascorbic acid, citric acid, gluconic acid, and phytic acid are used because they are suitable for people with reduced chewing / swallowing function but have a texture specific to root vegetables and are easy to obtain root vegetables that do not brown. Good.
＜酸性溶液のｐＨ及び濃度＞
本発明は、咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を有し、さらに褐変しない根菜類が得られ易いことから、酸性溶液はｐＨ１．０〜３．５であると良く、さらにｐＨ１．５〜３．２であるとよい。
なお、酸性溶液の酸剤の濃度は、前記ｐＨとなるようにすればよく、具体的には、酸剤の水溶液の場合、例えば、０．０１％〜３％とするとよく、さらに０．０３〜２％とするとよい。
<PH and concentration of acidic solution>
Since the present invention has a texture suitable for root chew while being suitable for persons with reduced chewing / swallowing function, and since it is easy to obtain root vegetables that do not brown, an acidic solution has a pH of 1.0 to 3.5. There is good, and it is good that it is further pH 1.5-3.2.
The concentration of the acid agent in the acidic solution may be adjusted to the above pH. Specifically, in the case of an aqueous solution of the acid agent, for example, 0.01% to 3% may be used, and further 0.03. It should be ~ 2%.
＜酸性溶液でのボイル処理＞
本発明において酸性溶液でボイル処理するとは、一般的にボイル処理として行われている一部または全体が沸騰する程度の温度、具体的には、９０℃以上１００℃以下の酸性溶液で加熱処理することをいい、さらに９５℃以上１００℃以下で加熱処理とよい。
<Boil treatment with acidic solution>
In the present invention, the boil treatment with an acidic solution is a temperature at which a part or the whole is generally boiled and boiled, specifically, a heat treatment with an acidic solution of 90 ° C. or more and 100 ° C. or less. In addition, heat treatment is preferably performed at 95 ° C. or more and 100 ° C. or less.
＜酸性溶液でのボイル時間＞
咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を有し、さらに褐変しない根菜類を得るために、酸性溶液のボイル時間は５〜３０分であり、さらに１０〜２０分であるとよい。
ボイル時間が５分より短いと、咀嚼・嚥下機能低下者に適したかたさの根菜類が得られず、さらに根菜類が褐変してしまう。
一方、ボイル時間が３０分より長いと、水さらしをしても根菜類に酸味が残ってしまう。
<Boil time in acidic solution>
In order to obtain root vegetables that have a texture specific to root vegetables and that do not turn brown while being suitable for persons with reduced chewing / swallowing function, the boil time of the acidic solution is 5 to 30 minutes, and further 10 to 20 Good minutes.
If the boil time is shorter than 5 minutes, the root vegetables with a hardness suitable for those with reduced chewing / swallowing function cannot be obtained, and the root vegetables are browned.
On the other hand, if the boil time is longer than 30 minutes, the sourness remains in the root vegetables even when exposed to water.
＜水さらし処理＞
本発明の軟化方法では、表面がふやけて根菜類特有の食感が損なわれるのを防いだり、根菜類に酸味が残らないように、酸性溶液でボイル処理した後、必要に応じて、５〜４０分水さらしをすることができる。
なお、水さらしの温度は、特に限定するものではないが、具体的には、例えば、５℃〜３５℃とすることができる。
<Water exposure treatment>
In the softening method of the present invention, the surface of the root vegetables is prevented from being damaged, and the root vegetables are prevented from being damaged. Can be exposed to water for 40 minutes.
In addition, although the temperature of water exposure is not specifically limited, Specifically, it can be set as 5 to 35 degreeC, for example.
＜レトルト処理＞
本発明の軟化方法では、さらに根菜類を軟らかくできることから、必要に応じて、本発明の軟化処理後にさらにレトルト処理（１００〜１５０℃で１０〜５０分）をすることができる。
<Retort processing>
In the softening method of the present invention, the root vegetables can be further softened. Therefore, if necessary, after the softening treatment of the present invention, a retort treatment (at 100 to 150 ° C. for 10 to 50 minutes) can be performed.
次に、本発明を実施例、比較例及び試験例に基づき、さらに説明する。
なお、本発明はこれに限定するものではない。
Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.
Note that the present invention is not limited to this.
［実施例１］
市販の水煮ごぼうを５〜８ｇの乱切りにカットし、２％重曹溶液（ｐＨ８．２）に１０分間浸漬した。
次いで、９５℃の１％アスコルビン酸溶液（ｐＨ３．０）に前記浸漬処理した水煮ごぼうを投入し、２０分間ボイルした。
さらに、ボイル処理後の水煮ごぼうを、１０分間水さらしした。
なお、軟化処理前の水煮ごぼうのかたさは、２．５×１０６Ｎ／ｍ２であった。
[Example 1]
A commercially available boiled burdock was cut into 5-8 g pieces and soaked in a 2% sodium bicarbonate solution (pH 8.2) for 10 minutes.
Next, the above-immersed water boiled burdock was poured into a 1% ascorbic acid solution (pH 3.0) at 95 ° C. and boiled for 20 minutes.
Furthermore, the boiled burdock after the boil treatment was exposed to water for 10 minutes.
The hardness of the boiled burdock before the softening treatment was 2.5 × 10 6 N / m 2 .
［試験例１］
重曹溶液の濃度及び浸漬時間、並びに酸性溶液でのボイル時間による、根菜類のかたさ及び外観に及ぼす影響について調べた。
つまり、表１記載の条件で根菜類を軟化させ、実施例１〜３、比較例１で得られた根菜類のかたさと褐変の程度について評価した。
結果は、表１に示す。
[Test Example 1]
The effects of the concentration and immersion time of the baking soda solution and the boil time of the acidic solution on the hardness and appearance of root vegetables were examined.
That is, the root vegetables were softened under the conditions described in Table 1, and the hardness of the root vegetables and the degree of browning obtained in Examples 1 to 3 and Comparative Example 1 were evaluated.
The results are shown in Table 1.
評価は、下記の基準に従うものである。
＜かたさについて＞
Ａ：かたさが５×１０４Ｎ／ｍ２以上５×１０５Ｎ／ｍ２以下であり、咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を維持していた。
Ｂ：かたさが１×１０３Ｎ／ｍ２以上５×１０４Ｎ／ｍ２より小さく、若干軟らかすぎる食感だったが、問題のない程度であった。
Ｃ：１×１０３Ｎ／ｍ２より小さく、ペースト状となってしまっていた。または、５×１０５Ｎ／ｍ２より大きく、咀嚼・嚥下機能低下者にとってかたい食感であった。
Evaluation is based on the following criteria.
<About hardness>
A: Hardness was 5 × 10 4 N / m 2 or more and 5 × 10 5 N / m 2 or less, and the texture specific to root vegetables was maintained while being suitable for persons with reduced chewing / swallowing function.
B: Hardness was 1 × 10 3 N / m 2 or more and less than 5 × 10 4 N / m 2 , and the texture was slightly too soft, but there was no problem.
C: It was smaller than 1 × 10 3 N / m 2 and became a paste. Or it was larger than 5 * 10 < 5 > N / m < 2 >, and it was a hard texture for a person with reduced chewing / swallowing function.
＜褐変について＞
Ａ：褐変しておらず、色が白く好ましい外観の根菜類であった。
Ｂ：一部褐変しているものがあったが、問題のない程度であった。
Ｃ：褐変しており、食材としての外観を損ねていた。
<About browning>
A: The root vegetables were not browned and had a favorable appearance with white color.
B: Some browned, but there was no problem.
C: It has browned and the appearance as a foodstuff was impaired.
［表１］
表１より、根菜類を０．１〜５％の重曹溶液中に５分〜１０時間浸漬後、
酸性溶液で５分〜３０分間ボイル処理して得られた根菜類は、
かたさが１×１０３Ｎ／ｍ２以上５×１０５Ｎ／ｍ２以下の咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を有し、さらに褐変しない根菜類であることが理解できる（実施例１〜３）。
From Table 1, after immersing the root vegetables in a 0.1-5% sodium bicarbonate solution for 5 minutes to 10 hours,
The root vegetables obtained by boiling for 5 to 30 minutes with an acidic solution are:
It is a root vegetable that has a texture specific to root vegetables and that does not turn brown while it is suitable for persons with reduced chewing / swallowing function, with a hardness of 1 × 10 3 N / m 2 or more and 5 × 10 5 N / m 2 or less. It can be understood (Examples 1 to 3).
［比較例２］＜重曹溶液のみでのボイル処理＞
実施例１で用いた水煮ごぼうを、９５℃の１％重曹水溶液に投入し、５分間ボイルした。
次いで、前記ボイル処理した水煮ごぼうを１０℃で１０分間水さらしした。
得られた水煮ごぼうは、かたさ２．８×１０５Ｎ／ｍ２であり、咀嚼・嚥下機能低下者に適したかたさであったものの、表面がふやけて根菜類特有の食感が損なわれている上に、黄色く褐変してしまった。
[Comparative Example 2] <Boil treatment only with sodium bicarbonate solution>
The boiled burdock used in Example 1 was put into a 1% aqueous sodium bicarbonate solution at 95 ° C. and boiled for 5 minutes.
Next, the boiled boiled burdock was exposed to water at 10 ° C. for 10 minutes.
The resulting boiled burdock has a hardness of 2.8 × 10 5 N / m 2 and is suitable for those with reduced chewing / swallowing function, but the surface is soft and the texture unique to root vegetables is impaired. In addition, it has turned yellow.
［比較例３］＜重曹溶液のみでの浸漬処理及びボイル処理＞
水煮れんこんを５〜８ｇの乱切りにカットし、１％重曹水溶液で５分間浸漬し、９５℃に達温させ５分間ボイルした。
次いで、前記ボイル処理した水煮ごぼうを１０分間水さらしした。
得られた水煮れんこんは、かたさ１．５×１０６Ｎ／ｍ２であり、咀嚼・嚥下機能低下者にとってかたい食感であり、さらに赤黒く褐変してしまった。
なお、軟化処理前の水煮れんこんのかたさは、２．７×１０６Ｎ／ｍ２であった。
[Comparative Example 3] <Dipping treatment and boil treatment only with sodium bicarbonate solution>
Boiled lotus root was cut into 5-8 g pieces, dipped in 1% aqueous sodium bicarbonate solution for 5 minutes, heated to 95 ° C. and boiled for 5 minutes.
Subsequently, the boiled water-boiled burdock was exposed to water for 10 minutes.
The water-boiled lotus root obtained had a hardness of 1.5 × 10 6 N / m 2 , which was a hard texture for those with reduced chewing / swallowing function, and further turned red and black.
In addition, the hardness of the water-boiled lotus before the softening treatment was 2.7 × 10 6 N / m 2 .
［比較例４］＜酸性溶液のみでのボイル処理＞
実施例１で用いた水煮ごぼうを、９５℃の１％アスコルビン酸溶液に投入し、２０分間ボイルした。
得られた水煮ごぼうは、褐変はしていないものの、咀嚼・嚥下機能低下者にとってかたい食感であった。
[Comparative Example 4] <Boil treatment with only acidic solution>
The boiled burdock used in Example 1 was put into a 1% ascorbic acid solution at 95 ° C. and boiled for 20 minutes.
Although the boiled burdock obtained was not browned, it had a hard texture for persons with reduced chewing / swallowing function.
［比較例５］＜重曹溶液と酸性溶液の混合溶液のみでのボイル処理＞
２％重曹溶液と１％アスコルビン酸溶液を１：１で混合した９５℃の混合溶液に、実施例１で用いた水煮ごぼうを投入し、１０分間ボイル処理した。
得られた水煮ごぼうは、咀嚼・嚥下機能低下者にとってややかたい食感であり、さらに一部褐変していた。
[Comparative Example 5] <Boil treatment only with a mixed solution of a sodium bicarbonate solution and an acidic solution>
Boiled burdock used in Example 1 was added to a mixed solution at 95 ° C. in which a 2% sodium bicarbonate solution and a 1% ascorbic acid solution were mixed at 1: 1, and boiled for 10 minutes.
The resulting boiled burdock had a mild texture for persons with reduced chewing / swallowing function, and was partially browned.
［比較例６］＜レトルト処理＞
実施例１で用いた水煮ごぼうを、１１８℃で４５分間レトルト処理した。
得られた水煮ごぼうは、かたさ８．１×１０５Ｎ／ｍ２であり、咀嚼・嚥下機能低下者にとってかたい食感であった。
[Comparative Example 6] <Retort treatment>
The boiled burdock used in Example 1 was retorted at 118 ° C. for 45 minutes.
The resulting boiled burdock had a hardness of 8.1 × 10 5 N / m 2 , and was a hard texture for those with reduced chewing / swallowing function.
比較例２〜４より、根菜類を重曹溶液のみでボイル処理、又は浸漬処理及びボイル処理、あるいは酸性溶液のみでボイル処理しただけでは、咀嚼・嚥下機能低下者に適したかたさでありながら根菜類特有の食感を有し、さらに褐変しない根菜類は得られないことが理解できる。
また、比較例５より、重曹溶液と酸性溶液の混合溶液のみでボイル処理をしても、本発明の効果は得られないことが理解できる。
さらに、比較例６より、根菜類をレトルト処理をしただけでは、本発明の効果は得られないことが理解できる。
From Comparative Examples 2 to 4, root vegetables are boiled only with a baking soda solution, or dipped and boiled, or only boiled only with an acidic solution. It can be understood that root vegetables having a specific texture and not browning cannot be obtained.
Moreover, it can be understood from Comparative Example 5 that the effect of the present invention cannot be obtained even if the boil treatment is performed only with the mixed solution of the sodium bicarbonate solution and the acidic solution.
Furthermore, it can be understood from Comparative Example 6 that the effect of the present invention cannot be obtained only by retorting root vegetables.
［試験例２］
酸性溶液の種類による、根菜類のかたさ及び外観に及ぼす影響について調べた。
つまり、実施例１において、アスコルビン酸溶液を表２記載の酸性溶液に変更し、実施例４〜６の根菜類を得た。得られた根菜類を試験例１と同様の方法で評価した。
結果は、表２に示す。
[Test Example 2]
The effect of the kind of acidic solution on the hardness and appearance of root vegetables was investigated.
That is, in Example 1, the ascorbic acid solution was changed to the acidic solution described in Table 2, and root vegetables of Examples 4 to 6 were obtained. The obtained root vegetables were evaluated in the same manner as in Test Example 1.
The results are shown in Table 2.
［表２］
［表２］
表２より、酸性溶液の酸剤が、アスコルビン酸、クエン酸、グルコン酸又はフィチン酸から選ばれる１種以上であると、本発明の効果を奏していた（実施例１、４〜６）。
また、酸性溶液がｐＨ１．０以上３．５以下であると、本発明の効果を奏していた（実施例１、４〜６）。
[Table 2]
From Table 2, the effect of the present invention was exhibited when the acid agent of the acidic solution was at least one selected from ascorbic acid, citric acid, gluconic acid, or phytic acid (Examples 1, 4 to 6).
Moreover, the effect of this invention was show | played as an acidic solution is pH1.0 or more and 3.5 or less (Example 1, 4-6).
［試験例３］
根菜類の種類及び状態による、根菜類のかたさ及び外観に及ぼす影響について調べた。
つまり、表３記載の条件で根菜類を軟化させ、実施例７〜１１で得られた根菜類のかたさと褐変の程度について評価した。
結果は、表３に示す。
[Test Example 3]
The effect of root vegetables on the hardness and appearance of root vegetables was investigated.
That is, the root vegetables were softened under the conditions described in Table 3, and the hardness of the root vegetables obtained in Examples 7 to 11 and the degree of browning were evaluated.
The results are shown in Table 3.
［表３］
表３より、根菜類の種類及び状態を問わず、本発明の効果を奏していた（実施例１、７〜１１）。 From Table 3, the effects of the present invention were exhibited regardless of the type and state of root vegetables (Examples 1 and 7 to 11).
Claims (3)
前記浸漬処理した根菜類を酸性溶液で５〜３０分間ボイル処理し、
前記ボイル処理した根菜類のかたさが１×１０３Ｎ／ｍ２以上５×１０５Ｎ／ｍ２以下である、
根菜類の軟化方法。 After soaking root vegetables in a 0.1-5% baking soda solution for 5 minutes to 10 hours,
The soaked root vegetables are boiled with an acidic solution for 5 to 30 minutes,
The boil-treated root vegetables have a hardness of 1 × 10 3 N / m 2 or more and 5 × 10 5 N / m 2 or less.
How to soften root vegetables.
酸性溶液が、アスコルビン酸、クエン酸、グルコン酸、フィチン酸から選ばれる一種以上の酸剤で調製した、
根菜類の軟化方法。 The softening method according to claim 1,
An acidic solution prepared with one or more acid agents selected from ascorbic acid, citric acid, gluconic acid, and phytic acid,
How to soften root vegetables.
酸性溶液が、ｐＨ１．０以上３．５以下である、
根菜類の軟化方法。 The softening method according to claim 1 or 2,
The acidic solution has a pH of 1.0 to 3.5.
How to soften root vegetables.
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| KR20200077690A (en) * | 2018-12-20 | 2020-07-01 | 주식회사 아워홈 | Method for softening vegetable food material |
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