JP2019075999A - Heat treatment method for food material - Google Patents
Heat treatment method for food material Download PDFInfo
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- JP2019075999A JP2019075999A JP2017203741A JP2017203741A JP2019075999A JP 2019075999 A JP2019075999 A JP 2019075999A JP 2017203741 A JP2017203741 A JP 2017203741A JP 2017203741 A JP2017203741 A JP 2017203741A JP 2019075999 A JP2019075999 A JP 2019075999A
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Abstract
Description
本発明は、野菜類等の食材の加熱処理方法に関する。 The present invention relates to a method for heat treatment of foodstuffs such as vegetables.
従来からナス（茄子）等の漬け物を付ける際に色抜け防止を目的に、ミョウバンが使用されている。
また、特許文献１等に記載されているように、大根やカブ等の漬け物を漬ける際にも味付けの促進等を目的に、ミョウバンが使用されている。
しかし、ミョウバンは食品添加物として認められているものの、使用量によってはその毒性が心配されている。
Conventionally, alum has been used for the purpose of preventing color loss when applying pickles such as eggplant (grilled eggplant).
Further, as described in Patent Document 1 etc., alum is used also for the purpose of promoting seasoning and the like when pickling pickles such as radish and turnip.
However, although alum is recognized as a food additive, its toxicity is concerned depending on the amount used.
野菜を保存する際に変色を抑え、日持ちをよくするのに例えば、特許文献２に４０〜５０℃の水蒸気にて低温加熱する方法が開示されている。
しかし、必ずしも日持ちが充分とは言えない。
また、水分の多い野菜類にあっては、冷凍後に解凍するとベチャベチャになるのを抑えるために、湯通しをした後に冷凍保存することが行われている。
しかし、冷凍耐性が不充分であったり、変色するといった問題があった。
Patent Document 2 discloses a method of low temperature heating with water vapor at 40 to 50 ° C., for example, in order to suppress discoloration and improve shelf life when storing vegetables.
However, it can not always be said that they have enough life.
In addition, in the case of vegetables with a large amount of water, it is practiced to store it in a frozen state and then to freeze it in order to prevent it from becoming sticky when it is thawed after freezing.
However, there are problems such as insufficient freezing tolerance and discoloration.
本発明は、野菜類等の食材の変色，変質を抑え、保存性が向上し、味付けの浸透性にも優れる食材の加熱処理方法の提供を目的とする。 An object of the present invention is to provide a method of heat-treating a food material which suppresses discoloration and deterioration of food materials such as vegetables, improves storage stability, and is also excellent in the penetration of seasoning.
本発明に係る食材の処理方法は、食材の表面部を過熱蒸気を用いて、加熱処理することを特徴とする。
ここで過熱蒸気とは、水蒸気を１００℃を超える温度に過熱した蒸気をいい、乾燥している点で湿気の多い一般のスチームと区別される。
また、過熱蒸気にて食材の表面部を加熱した後に、直に冷水やエアーにて冷却するのが好ましい。
The method for treating food according to the present invention is characterized in that the surface portion of the food is subjected to heat treatment using superheated steam.
Here, superheated steam refers to steam obtained by superheating steam to a temperature of over 100 ° C. and is distinguished from general steam which is humid in that it is dry.
Moreover, after heating the surface part of a foodstuff by superheated steam, it is preferable to cool with cold water or air immediately.
本発明において野菜類とは、ダイコン，カブ，ニンジン，ゴボウ等の根菜類、白菜，レタス，キャベツ，セロリ等の葉茎菜類、ナス，キュウリ，ピーマン等の果菜類が例として挙げられる。 In the present invention, examples of vegetables include root vegetables such as radish, turnips, carrots, burdocks, cabbages, leaf and stem vegetables such as lettuce, cabbage and celery, and fruits and vegetables such as eggplants, cucumbers and peppers.
本発明において過熱蒸気は、１００℃を超える蒸気であればよいが、好ましくは２００〜５００℃に過熱したものがよい。
また、加熱ヒーターを備えた加熱庫内に食材を入れ、前記加熱庫内に過熱蒸気を噴霧することで過熱蒸気が液化するのを抑えるとさらに好ましい。
過熱蒸気による食材の加熱は、食材の表面部を改質するものであって、１０秒から２分程度の短時間でよい。
よって、表面部のみ改質し、必要以上に食材が加熱されないように、加熱庫内から食材を取り出すとすぐに、冷水や冷風にて冷やすのが好ましい。
In the present invention, the superheated steam may be steam having a temperature of more than 100 ° C., preferably 200 ° to 500 ° C. as the superheated steam.
Moreover, it is more preferable to put a foodstuff in the heating chamber provided with the heater and to suppress the liquefaction of the overheated steam by spraying the overheated steam into the heating chamber.
The heating of the food by the superheated steam is for reforming the surface portion of the food, and may be as short as 10 seconds to 2 minutes.
Therefore, it is preferable to cool with cold water or cold air as soon as the food is removed from the heating chamber so that only the surface portion is reformed and the food is not heated more than necessary.
本発明に係る過熱蒸気を用いた食材の加熱処理方法にあっては、次のような多くの効果を有する。
ナス，ダイコン，カブ，キュウリ等の漬け物用にあっては、本発明が過熱蒸気雰囲気下で相対的に酸素濃度が低い還元下で表面部が加熱処理されるので、その後の漬け物にする際に変色を抑え、発酵性の漬け物，非発酵性の漬け物のいずれの場合であっても、塩や酢等の浸透性が向上する。
葉物野菜にあっては、緑色等の色落ちや変色を抑え、日持ちがよくなる。
また、冷凍保存する際には、解凍時のベチャベチャ感がなくなり、冷凍耐性が向上し、長期保存が可能になる。
The heat treatment method of foodstuff using superheated steam according to the present invention has many effects as follows.
In the case of pickles such as eggplant, radish, turnip, cucumber, etc., the present invention heats the surface portion under a relatively low oxygen concentration in a superheated steam atmosphere, so when making pickles afterward. Discoloration is suppressed, and in either case of fermentable pickles and non-fermentable pickles, the permeability of salt, vinegar and the like is improved.
In leafy vegetables, it suppresses discoloration and discoloration such as green and has a long shelf life.
In addition, when frozen, there is no feeling of thawing at the time of thawing, freezing tolerance is improved, and long-term storage becomes possible.
図１は、本発明の加熱処理に用いた装置の構造例を示し、加熱庫１１と扉１２を備え、扉１２の開閉に伴い加熱台１３が前後移動する。
加熱庫１１の上部に上部加熱ヒーター１４、下部に下部加熱ヒーター１５を備え、加熱庫内に過熱蒸気を噴霧するための過熱蒸気噴出口１６を有する。
図２に、過熱蒸気発生器２０の構造例を示す。
略Ｌ字形状のハウジング２１の底部側に水Ｗを注入し、この部分に沸騰ヒーター２２を取り付け沸騰させる。
沸騰した水蒸気はＬ字型のハウジング２１の上部に設けた過熱ヒーター２３にて２００℃以上に過熱され、噴出口２４を加熱庫の過熱蒸気噴出口１６に連結してある。
FIG. 1 shows an example of the structure of the apparatus used for the heat treatment of the present invention, which comprises a heating chamber 11 and a door 12 and the heating base 13 moves back and forth with the opening and closing of the door 12.
An upper heating heater 14 is provided at the upper portion of the heating chamber 11, and a lower heating heater 15 is provided at the lower portion, and a superheated steam jet port 16 for spraying superheated steam into the heating chamber is provided.
The structural example of the superheated steam generator 20 is shown in FIG.
Water W is injected into the bottom side of the substantially L-shaped housing 21 and a boiling heater 22 is attached to this portion to boil.
Boiling water vapor is heated to 200 ° C. or more by a heating heater 23 provided at the upper part of the L-shaped housing 21, and the jet port 24 is connected to the superheated steam jet port 16 of the heating chamber.
上部ヒーター１４及び下部ヒーター１５を２００〜３００℃に設定し、加熱庫１１に野菜類を入れ、２００〜５００℃の過熱蒸気を噴霧し、約３０秒〜２分間加熱処理した。 The upper heater 14 and the lower heater 15 were set to 200 to 300 ° C., vegetables were put in the heating chamber 11, superheated steam at 200 to 500 ° C. was sprayed, and heat treatment was performed for about 30 seconds to 2 minutes.
ここで加熱庫内に設けた加熱ヒーターは、過熱蒸気が冷却され、湿気を帯びないように加熱するためのものであり、過熱蒸気の乾燥状態を維持する。
このように過熱蒸気の乾燥状態を維持することで、加熱庫内の酸素濃度が相対的に低くなり還元状態になることから食材の酸化防止作用が生ずる。
よって加熱ヒーターは、過熱蒸気を１００℃を超えた状態に維持できれば、その配置構造に制限がない。
本実施例では、加熱庫の上部側と下部側とに配置した例になっている。
Here, the heater provided in the heating chamber is for heating the superheated steam so as to be cooled so as not to be damp, and maintains the dried state of the superheated steam.
By maintaining the dry state of the superheated steam in this manner, the oxygen concentration in the heating chamber becomes relatively low and the reduction state is achieved, thereby producing an antioxidative action of the food.
Therefore, as long as the heater can maintain the superheated steam in a state of over 100 ° C., there is no restriction on the arrangement structure.
In the present embodiment, it is an example arranged on the upper side and the lower side of the heating chamber.
カブを薄く切り、上記の条件にて加熱処理し、その後に昆布，唐辛子とともに酢漬けにした。
味に深みがあり、保存性が向上した。
ナスのように色落ちしやすい食材は、必要に応じて加熱処理後にすぐに冷却するのが好ましい。
浅漬けにおいても本発明に係る加熱処理をした後に漬けることで、短時間で漬け上がるとともに、日持ちが長くなる効果が確認できた。
ほうれん草を上記の条件にて加熱処理した後にすぐに、冷水に浸けて冷やした後に−１８℃以下に冷凍した。
その後に解凍したところ、シャキシャキした食感がそのまま残っていて、色落ちもしていなかった。
Cubs were sliced and heat-treated under the above conditions, and then pickled with kelp and chili peppers.
The taste was deep and the shelf life improved.
It is preferable that the easily discolored foodstuff like eggplant is cooled immediately after the heat treatment, if necessary.
Also in pickling, after pickling after the heat treatment according to the present invention, it was possible to confirm the effect of raising the pickling in a short time and prolonging the longevity.
Immediately after spinach was heat-treated under the above conditions, it was immersed in cold water and cooled, and then frozen to -18 ° C or lower.
After that, when it thawed, the crispy texture remained as it was, and it did not discolor.
１１ 加熱庫
１２ 扉
１３ 加熱台
１４ 上部加熱ヒーター
１５ 下部加熱ヒーター
１６ 過熱蒸気噴出口
２０ 過熱蒸気発生器
２１ ハウジング
２２ 沸騰ヒーター
２３ 過熱ヒーター
２４ 噴出口
DESCRIPTION OF SYMBOLS 11 heating storage 12 door 13 heating stand 14 upper heating heater 15 lower heating heater 16 superheated steam jet nozzle 20 superheated steam generator 21 housing 22 boiling heater 23 superheated heater 24 jet orifice
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| JP2017203741A JP2019075999A (en) | 2017-10-20 | 2017-10-20 | Heat treatment method for food material |
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| JP2017203741A JP2019075999A (en) | 2017-10-20 | 2017-10-20 | Heat treatment method for food material |
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| JP2019075999A true JP2019075999A (en) | 2019-05-23 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001046005A (en) * | 1999-08-02 | 2001-02-20 | Seta Giken:Kk | Method for processing food |
| JP2004033202A (en) * | 2002-07-04 | 2004-02-05 | Parchitec Inc | Method for sterilizing fresh vegetable by superheated steam and apparatus for the same |
| JP2014228202A (en) * | 2013-05-23 | 2014-12-08 | 広瀬 幸雄 | Cooker |
| WO2017051754A1 (en) * | 2015-09-24 | 2017-03-30 | 清己 吉村 | Cooker |
| JP2017148450A (en) * | 2016-02-27 | 2017-08-31 | 清己 吉村 | Heat treatment device for food material |
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2017
- 2017-10-20 JP JP2017203741A patent/JP2019075999A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001046005A (en) * | 1999-08-02 | 2001-02-20 | Seta Giken:Kk | Method for processing food |
| JP2004033202A (en) * | 2002-07-04 | 2004-02-05 | Parchitec Inc | Method for sterilizing fresh vegetable by superheated steam and apparatus for the same |
| JP2014228202A (en) * | 2013-05-23 | 2014-12-08 | 広瀬 幸雄 | Cooker |
| WO2017051754A1 (en) * | 2015-09-24 | 2017-03-30 | 清己 吉村 | Cooker |
| JP2017148450A (en) * | 2016-02-27 | 2017-08-31 | 清己 吉村 | Heat treatment device for food material |
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