JP2021114953A - Production method of vegetable soup - Google Patents

Abstract

To produce smooth vegetable soup of good taste without a costly straining step that lowers a yield and takes time and labor of cleaning a machine and a tool, and to produce soup having vegetable flavor without adding a seasoning or a flavor.SOLUTION: Raw material vegetables are heated with superheated steam and crushed. A cell component splitting enzyme is added to the crushed raw material vegetables and reacted at a temperature of less than 20°C to obtain vegetable paste to be used for soup.SELECTED DRAWING: None

Description

The present invention relates to a method for producing vegetable soup.

Conventionally, in order to produce a smooth vegetable soup with a pleasant taste, a lining process has been required. In the lining process, the yield is lowered, and it is troublesome and costly to clean machines and instruments.
In addition, vegetables containing insoluble dietary fiber such as carrots are crushed with a cutter mixer or the like, and the paste is used as a raw material for soup after production, but the smoothness is limited as it is.
Further, in order to produce a soup that makes the best use of the flavor of vegetables, it is costly to increase the amount of vegetable raw materials to be blended and to add seasonings and flavors. Moreover, the addition of seasonings and flavors sometimes impaired the original flavor of vegetables.
As a method for obtaining a smooth vegetable paste without impairing the flavor of vegetables, for example, in Patent Document 1, the vegetable raw material is treated with superheated steam and crushed, and then treated with an enzyme (amylase enzyme, 50 to 55 ° C., 10 to 180). It is disclosed to provide a method for producing a vegetable paste having a good taste, flavor and texture while maintaining color and softness by (minutes). Further, in Patent Document 2, plant tissues such as kale and garlic are treated with an enzyme (plant tissue / fiber decomposition mixed enzyme such as α-amylase, pectinase, cellulase, 40 to 60 ° C., 60 to 90 minutes) and mechanically finely pulverized. A method for obtaining a low molecular weight paste while maintaining the functionality of a plant by combining them is disclosed. However, the method of Patent Document 1 discloses that a lining step is required for further palatability, and the method of Patent Document 2 requires a mechanical low molecular weight step, specifically, a mesh path. It was essential and not enough for smoothness.

JP-A-2009-296890 Japanese Patent Application Laid-Open No. 2011-139697

It is an object of the present invention to produce a smooth vegetable soup with a pleasant taste without performing a laborious and costly lining process such as cleaning of machines and utensils due to a decrease in yield.
Another object is to produce a soup that makes the best use of the flavor of vegetables without adding seasonings or flavors.

As a result of diligent research to solve the above problems, the present inventors have heat-treated the vegetable raw material with superheated steam to crush it, and added a cell component-degrading enzyme to the crushed vegetable raw material and stirred it. By using the vegetable paste obtained by reacting at a temperature of less than 20 ° C, it is possible to produce a smooth vegetable soup with a pleasant taste without performing a straining process, and the flavor of vegetables without adding seasonings or flavors. We have found that it is possible to produce soups that make the best use of the above, and have completed the present invention.
That is, the present invention is as follows.
[1] A step of heat-treating the vegetable raw material with superheated steam, a step of crushing the heat-treated vegetable raw material, and adding at least one cell component-degrading enzyme to the crushed vegetable raw material and reacting at less than 20 ° C. A method for producing vegetable soup, which comprises a step of obtaining a vegetable soup using a vegetable paste obtained by a step including a step of making a vegetable soup.
[2] The production method according to claim 1, further comprising a step of freezing the vegetable paste.
[3] The production method according to [1] or [2], wherein the superheated steam temperature exceeds 100 ° C. and is less than 200 ° C.
[4] The production method according to any one of [1] to [3], wherein the degrading enzyme of the cell component is selected from the group consisting of cellulase, hemicellulase, amylase and protease, and lipase.

According to the method for producing vegetable soup of the present invention, the yield is lowered, and it is possible to produce a smooth vegetable soup with a pleasant taste without performing a laborious and costly lining process such as cleaning machines and utensils.
In addition, it is possible to produce a soup that makes the best use of the flavor of vegetables without adding seasonings or flavors.

The method for producing a vegetable soup of the present invention includes a step of heat-treating a vegetable raw material with superheated steam, a step of crushing the heat-treated vegetable raw material, and adding at least one cell component-degrading enzyme to the crushed vegetable raw material. Then, a step of obtaining a vegetable soup using the vegetable paste obtained by the step including a step of reacting at a temperature lower than 20 ° C. is included.
In the present invention, the "vegetable raw material" is not particularly limited, and root vegetables such as carrots and radishes, earthen vegetables such as onions and potatoes, leaf stem vegetables such as kale and spinach, fruit vegetables such as pumpkin and tomato, green peas and the like. Examples include legume vegetables such as peas and rice vegetables such as corn and baby corn. Preferably, carrots, pumpkins, potatoes, onions and corn can be used. More preferably, carrots and pumpkins, and most preferably carrots. Vegetable raw materials are preferably washed, peeled, and pretreated to remove unnecessary roots and leaves before the crushing treatment.

In the present invention, the "superheated steam" is gaseous water obtained by heating saturated steam above the saturated steam point (100 ° C. at 1 atm), and is also called dry steam. On the other hand, steam is water in which microscopic water droplets in which gaseous water is partially condensed and gaseous water are mixed at a boiling point or higher and lower than the saturated steam point, and is also called wet steam.
The superheated steam temperature is preferably more than 100 ° C. and less than 200 ° C., more preferably 105 ° C. to 160 ° C., and further preferably 120 ° C. to 150 ° C.
If the temperature is lower than 100 ° C., the steam is moist, so that the effect of superheated steam treatment cannot be obtained. Further, at 200 ° C. or higher, the surface of the vegetable piece tends to be burnt or dried.
The superheated steam treatment time can be appropriately set depending on the size and shape of the vegetable pieces to be treated. For example, a carrot that has been peeled and cut into 2 to 3 equal parts can be treated at 100 to 170 ° C. for 10 minutes to 1 hour.
As the device for the superheated steam treatment, any type of superheated steam injection device such as a batch type or a conveyor type may be used.

In the present invention, the "crushing treatment" is performed using a crushing treatment apparatus. The crushing treatment device can be used without limitation as long as it is a known device capable of crushing vegetables (including shearing treatment and grinding treatment). Examples of devices such as a grindstone type (grinding stone type), a cutting edge type, a torso type, a medium stirring type, a compression type, an impact type, and a grinding type, and combinations thereof can be exemplified. A stone or cutting edge type device is preferable, and a cutting edge type device is most preferable. As the cutting edge type device, a commercially available cutter mixer can be used. The conditions of the crushing treatment can be appropriately changed depending on the vegetable raw material and the crushing treatment apparatus. For example, when carrots are treated with a cutter mixer, they can be crushed by treating them at 1000 to 2500 rpm for 30 seconds to 3 minutes.

In the present invention, the "cell component degrading enzyme" is not particularly limited as long as it is a cell component degrading enzyme such as fibrous substance, sugar, protein, and lipid, and can be used alone or in combination of one or more.
Preferably, one or more selected from cellulase, hemicellulase, amylase, protease and lipase can be used, and more preferably one or more selected from cellulase and amylase. The optimum combination of the type and amount of the degrading enzyme of the cell component to be used can be appropriately selected depending on the type of vegetable. For example, in the case of cellulase enzyme, it is preferably 0.01 to 2% by mass, more preferably 0.02 to 0.2% by mass with respect to the mass of the vegetable paste, and in the case of hemicellulase enzyme, it is preferable with respect to the mass of the vegetable paste. Is 0.01 to 2% by mass, more preferably 0.02 to 0.2% by mass, and in the case of amylase enzyme, preferably 0.01 to 2% by mass, more preferably 0.02 with respect to the mass of the vegetable paste. ~ 0.2% by mass, preferably 0.01 to 2% by mass, more preferably 0.02 to 0.2% by mass with respect to the mass of the vegetable paste in the case of protease enzyme, and in the case of lipase enzyme, of the vegetable paste. With respect to the mass, preferably 0.01 to 2% by mass, more preferably 0.02 to 0.2% is added. Specifically, in the case of carrots, cellulase A Amano 3 (manufactured by Amano Enzyme, cellulase) and biozyme A (manufactured by Amano Enzyme, α-amylase) were selected for the paste, and 0.01 to 0. 8% by mass can be added.

The optimum temperature of the degrading enzyme for cellular components as described above is usually about 40 to 60 ° C., but in the present invention, the enzyme reaction temperature is less than 20 ° C. It is preferably 0 ° C. or higher and lower than 20 ° C., more preferably 0 ° C. or higher and 15 ° C. or lower, and most preferably 5 ° C. or higher and 10 ° C. or lower.

In the present invention, the enzyme reaction time can be appropriately changed depending on the type of vegetables and the type of enzyme used, but preferably exceeds 4 hours, more preferably exceeds 8 hours, more preferably exceeds 10 hours, and most preferably. Is more than 15 hours.

In the present invention, an enzyme deactivation treatment is performed after the enzyme reaction. The enzyme inactivation treatment is a treatment in which the enzyme is inactivated by heating after the completion of the enzyme reaction. For example, it can be carried out by heat treatment at 90 to 100 ° C. for 10 to 30 minutes.

The vegetable paste may be further frozen. By freezing, a vegetable soup with better smoothness can be obtained. The freezing method is not particularly limited and can be carried out by a conventional method. For example, the vegetable paste can be placed in a nylon plastic bag or the like, sealed, and stored in a freezer at -15 to -25 ° C. for 12 to 24 hours.

The method for producing a vegetable soup of the present invention includes a step of obtaining a vegetable soup using the vegetable paste as described above. Preferably, the step of producing the vegetable soup is included using 20 to 40% by mass of the vegetable paste as described above with respect to the total amount of the vegetable soup. More preferably, 25 to 35% by mass of vegetable paste is used with respect to the total amount of vegetable soup.
The method for producing the vegetable soup of the present invention can be carried out by producing the vegetable soup by a usual method except that the vegetable paste obtained by the step including a predetermined step is used. For example, it can be produced by adding seasonings such as powdered consomme, water, and ketchup to a vegetable paste and heating it in a pot or the like.

In addition to vegetable paste, the vegetable soup of the present invention includes soup stocks such as consomme, bouillon, meat, seafood, and vegetables, ingredients such as meat, seafood, and vegetables, and extracts such as meat extract, marine product extract, and yeast extract. , Sake, soy sauce, sugar, vinegar, miso, salt, sauce, ketchup, spices and other seasonings, sesame oil, ra oil, onion oil, garlic oil, basil oil and other flavor oils, thickening polysaccharides, dextrin, antioxidants It may contain auxiliary ingredients usually used in vegetable soup, such as additives such as.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.
[Manufacturing Example 1 Production of vegetable paste (carrot paste)]
(1) Wash the carrot, peel it, and cut it into 2 to 3 equal parts.
(2) Superheated steam treatment (135 ° C., 0.5 hours) was performed using a superheated steam conveyor oven (manufactured by Token Kogyo Co., Ltd.).
(3) After cooling, a cutter mixer (AC-50S, manufactured by Aikosha Seisakusho) was used to crush the mixture at 1500 rpm for 2 minutes and 30 seconds.
(4) To 100 parts by mass of crushed carrot, 0.04 part by mass of cellulase A Amano 3 (manufactured by Amano Enzyme) and 0.02 part by mass of Biozyme A (manufactured by Amano Enzyme) were added and mixed thoroughly. Stirred.
(5) The enzyme reaction was carried out at 5 ° C. for 17 hours.
(6) A resin packaging bag was filled with 1 kg each and sealed.
(7) The mixture was heated at 90 to 100 ° C. for 10 to 30 minutes to sterilize and inactivate enzymes.

[Manufacturing example 2 Production of frozen vegetable paste]
The vegetable paste obtained in Production Example 1 was placed in a nylon plastic bag, sealed, and stored in a freezer at -18 ° C. for 17 hours.

[Manufacturing example 3 Production of vegetable soup]
(1) The frozen carrot paste was thawed under running water. Alternatively, the non-frozen carrot paste was used as it was.
(2) Add 28.2 parts by mass (160 g) of carrot paste, 0.7 parts by mass (4 g) of powdered consomme, 0.7 parts by mass (4 g) of tomato ketchup, and 70.4 parts by mass (400 g) of water into a pan. , Mixed.
(3) The mixture was heated to 90 ° C. with stirring, and held for 5 minutes after reaching 90 ° C.
(4) The yield was adjusted to obtain carrot soup (water was added to the mass before production and mixed so that the whole was uniform).

[Test Example 1 Examination of enzyme reaction conditions]
Carrot soup was produced according to Production Examples 1 to 3 except that the presence or absence of enzyme treatment, the enzyme reaction temperature and the reaction time were changed as shown in Table 1, and sensory evaluation was performed by 10 panelists according to the evaluation standard table. In Production Example 1, the vegetable raw material was heat-treated with superheated steam and then crushed, and then the flavor and smoothness of the carrot soup produced using the carrot paste that was not subjected to the enzyme treatment were 2 points, and the enzyme treatment was not performed. The smoothness of the carrot soup produced using the strained carrot paste was given as 5 points.
When the enzymatic reaction was carried out at 55 ° C., the change in the properties of the carrot paste reached a plateau in 2 hours, and did not change even if the reaction was further carried out. Based on this reaction condition (55 ° C., 2 hours, Comparative Example 3), the reaction time at which the reaction at each temperature became a plateau was set from the relative activity of cellulase at each reaction temperature. In Comparative Example 4 (reaction temperature 70 ° C.), biozyme A (α-amylase main component, protease sub-component) is heat-inactivated, and thus the enzymatic reaction is shown as an example of insufficient reaction.

Evaluation standard table

Table 1

Control example 2, which was strained, had a very smooth texture. In all the examples in which the enzyme treatment temperature was less than 20 ° C., good flavor and smoothness were obtained. In particular, in Example 2, the texture was very smooth, the sweetness was strong, the acidity was also good, and the balance was good. On the other hand, Control Example 1 had a strong fibrous texture and a rough texture, and had a carrot flavor but a weak sweetness.
Further, by freezing the paste, the smoothness was improved in both Examples and Comparative Examples.

[Test Example 2 Examination of superheated steam treatment conditions]
Carrot soup was prepared according to Production Examples 1 to 3 except that the temperature of the superheated steam was as shown in Table 2, and evaluated by 10 panelists according to the evaluation standard table.

加熱水蒸気処理温度が１００℃を超え、２００℃未満である実施例６〜１０のニンジンスープはいずれも良好な風味となめらかさとなった。過熱水蒸気処理を行わなかった比較例５および加熱水蒸気処理温度が１００℃である比較例６、過熱水蒸気処理温度が２００℃以上である比較例７では低い評価であった。また、ペーストを冷凍することにより実施例、比較例いずれにおいてもなめらかさが改善された。 Table 2

The carrot soups of Examples 6 to 10 having a heated steam treatment temperature of more than 100 ° C. and less than 200 ° C. had good flavor and smoothness. Comparative Example 5 in which the superheated steam treatment was not performed, Comparative Example 6 in which the heated steam treatment temperature was 100 ° C., and Comparative Example 7 in which the superheated steam treatment temperature was 200 ° C. or higher gave low evaluations. Further, by freezing the paste, the smoothness was improved in both Examples and Comparative Examples.

[Test Example 3 Examination of vegetable types]
Vegetable soup was produced according to Production Examples 1 to 3 except that the vegetable raw materials were changed as shown in Table 3, and evaluated by 10 panelists according to the evaluation standard table.

実施例１１から１４のいずれにおいても風味となめらかさ共に良好な結果が得られ、原料野菜の種類にかかわらず良好な結果が得られることが示された。また、ペーストを冷凍することによりなめらかさが改善された。 Table 3

It was shown that good results were obtained in both flavor and smoothness in all of Examples 11 to 14, and good results were obtained regardless of the type of raw vegetable. In addition, the smoothness was improved by freezing the paste.

Claims (4)

The process of heat-treating vegetable raw materials with superheated steam,
Using the vegetable paste obtained by a step of crushing the heat-treated vegetable raw material and a step of adding at least one cell component-degrading enzyme to the crushed vegetable raw material and reacting at less than 20 ° C. A method for producing vegetable soup, which comprises the process of obtaining vegetable soup. The production method according to claim 1, further comprising a step of freezing the vegetable paste. The production method according to claim 1 or 2, wherein the superheated steam temperature exceeds 100 ° C. and is less than 200 ° C. The production method according to any one of claims 1 to 3, wherein the degrading enzyme of the cell component is selected from the group consisting of cellulase, hemicellulase, amylase and protease, and lipase.