JP2022090436A - Production method of refrigerated or frozen vegetable and production method of prepared food - Google Patents

Abstract

To provide a refrigerated or frozen vegetable which has a good texture and an appearance giving feeling of being cooked when reheated from a refrigerated or frozen state.SOLUTION: The present invention provides a production method of a refrigerated or frozen vegetable comprises: a steam treatment step of carrying out heating of a vegetable with steam of 100°C or more and 300°C or less; an oil heating step of bringing the vegetable treated in the steam treatment step into contact with an oil and fat of 120°C or more and 200°C or less for heating with a heating time of 1 s or more and 60 s or less; and a step of refrigerating or freezing the vegetable treated in the oil heating step.SELECTED DRAWING: None

Description

The present invention relates to a production method for producing heated refrigerated or frozen vegetables and a method for producing prepared foods using refrigerated or frozen vegetables obtained by the production method.

Conventionally, various cooking methods have been known in order to obtain a chewy texture of vegetables.
Patent Document 1 describes a vegetable cooking method including a step of uniformly oiling vegetables with heated oil and fat and a step of frying the oiled vegetables. The document describes that the method can provide stir-fried vegetables with excellent texture, good color tone and luster, small amount of water separation, maintenance of volume, and excellent storage stability.

Patent Document 2 describes that the surface portion of eggplant, radish, cub, cucumber and the like is heat-treated in a superheated steam atmosphere under a reduction in which the oxygen concentration is relatively low. According to the same document, the treatment suppresses discoloration during subsequent pickles, improves the permeability of salt, vinegar, etc., and when stored frozen, it eliminates the sticky feeling during thawing and is freezing resistant. It is stated that it will improve.

JP-A-2002-238489 Japanese Unexamined Patent Publication No. 2019-07599

In recent years, the ready-to-eat food market has continued to expand, and various commercially available prepared foods have been proposed. Among them, the demand for deliciousness and appearance of prepared foods is becoming stronger and stronger. Among the ingredients of prepared foods, vegetables have a higher water content than meat and the like, so that the texture of cooked vegetables tends to deteriorate after being refrigerated or frozen and then heated. Especially for fried vegetables such as fried, chinjaolose, and stir-fried foods, and stir-fried foods, an oil-adjusting process or a high-temperature stir-frying process is required to obtain a cooked appearance such as fried food and stir-fried food. When vegetables that have been fried in oil or at a high temperature are refrigerated or frozen, there is a problem that it is difficult to obtain a chewy texture after reheating.

Regarding the above-mentioned problems, Patent Document 1 does not consider obtaining a chewy texture after refrigerating or freezing the heated vegetables and then heating them again, and no process for that purpose has been studied.
Further, as described in Patent Document 2, refrigerated or frozen vegetables obtained by heat treatment with superheated steam can have a chewy texture when reheated, but have a cooking feeling such as fried feeling and stir-fried feeling. I can't get a certain appearance.

Therefore, an object of the present invention is to provide refrigerated or frozen vegetables having a good texture and an appearance with a cooking feeling even after being reheated from a refrigerated or frozen state.

The present invention is a steam treatment step of heating vegetables using steam of 100 ° C. or higher and 300 ° C. or lower.
An oil heating step of heating time of 1 second or more and 60 seconds or less, in which vegetables treated in the steam treatment step are brought into contact with fats and oils of 120 ° C. or higher and 200 ° C. or lower and heated.
It provides a method for producing refrigerated or frozen vegetables, which comprises a step of refrigerating or freezing vegetables treated in an oil heating step.

The present invention also provides a method for producing prepared foods, which comprises producing prepared foods using the refrigerated or frozen vegetables obtained by the above method.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide refrigerated or frozen vegetables having a good texture and an appearance having a cooking feeling even after being reheated after refrigeration or freezing. Further, according to the present invention, it is possible to provide prepared foods using the refrigerated or frozen vegetables.

Hereinafter, the present invention will be described based on its preferred embodiment.
The present invention is a steam treatment step of heating vegetables using steam of 100 ° C. or higher and 300 ° C. or lower.
An oil heating step of heating time of 1 second or more and 60 seconds or less, in which vegetables treated in the steam treatment step are brought into contact with fats and oils of 120 ° C. or higher and 200 ° C. or lower and heated.
The present invention relates to a method for producing refrigerated or frozen vegetables, which comprises a step of refrigerating or freezing vegetables treated in an oil heating step.
In the following, the descriptions of "N seconds" and "M minutes" for time mean "N seconds" and "M minutes", respectively (N and M are numerical values, respectively).

The present inventor has diligently studied a method for producing a heated vegetable that can obtain a chewy texture while having a stir-fried or fried appearance when reheated after refrigeration or freezing. In order to produce preheated chilled or frozen vegetables, they need to be warmed to 85 ° C for hygiene reasons. On the other hand, as examined by the present inventor, unheated vegetables are simply stir-fried or fried and heated to 85 ° C., and then refrigerated or frozen vegetables are burnt or reheated. It was found that the texture was soft and easy to deflate. According to the present inventor, the above-mentioned phenomenon is caused by overheating, which causes charring, the moisture in the vegetables evaporates and the appearance is deflated, and the pectin in the vegetables is decomposed and softened to give a soft texture. I guessed. Then, in order to obtain a chewy texture while obtaining a fried or stir-fried appearance, it is necessary to avoid overheating. Furthermore, as a result of studying various manufacturing methods that are considered to be possible to heat vegetables while avoiding overheating, the above-mentioned manufacturing method of the present invention was conceived.

(Steam treatment process)
Vegetables to be the subject of the present invention include leafy vegetables such as cabbage, onion, white vegetables, spinach, perilla, shungiku, lettuce, komatsuna, and chingensai; flower vegetables such as broccoli and cauliflower; underground stem vegetables such as corn; sprouts such as moyashi. Vegetables; Sprouts other than sprouts such as bamboo shoots; Stem vegetables such as asparagus, garlic, ginger, and onion; Tuber vegetables ・ Rhizome vegetables; , Vegetables such as peppers, peppers, pumpkins, and sardines; potatoes such as sweet potatoes and potatoes; beans such as soybeans, green peas, and soybeans; mushrooms such as maitake, shiitake, matsutake, enokitake, beech, eringi, and corn; , Sweet corn, baby corn and other corn.

Among them, at least one selected from leafy vegetables, cauliflowers, sprout vegetables, stem vegetables, carrot vegetables, root stem vegetables, root vegetables, and fruit vegetables because of the high water content and the high effect of applying to the present invention. It is preferable to use one or more kinds of vegetables selected from carrots, peppers, eggplants, broccoli, cauliflower, asparagus, shishito, pumpkin, cabbage, white vegetables, and moyashi, especially from the viewpoint of versatility and texture improvement. It is preferable that the amount is one or more selected from carrots, peppers, broccoli, asparagus, cauliflower, pumpkin, cabbage, and moyashi.

It is preferable that the vegetables to be subjected to the steam treatment step are in an unheated state because the effect of the present invention relating to the chewy texture can be easily obtained. However, the vegetables to be subjected to the steam treatment step may be preheated to the extent that the effect of the present invention relating to the texture can be obtained. The unheated state means, for example, that the heat treatment at 70 ° C. or higher for 1 second or longer has not been performed, and it is preferable that the heat treatment at 60 ° C. or higher for 1 second or longer has not been performed, and the temperature is 50 ° C. or higher. It is particularly preferable to indicate that the heat treatment has not been performed for 1 second or longer.

It is preferable that the amount of vegetables used in the present invention is 15 g or less per vegetable because it is easy to cook the whole vegetable and it is easier to obtain a chewy texture while obtaining a cooking feeling. Here, one piece means one piece of cut vegetables if it is cut vegetables. Alternatively, if the vegetables are torn and separated by hand, it refers to each torn piece. In addition, it refers to one bean sprout, one shishito fruit, and one bean bean (hereinafter, one vegetable is used in that sense). From these points, the amount of vegetables is more preferably 15 g or less, and further preferably 10 g or less. As the lower limit of the weight of one vegetable, 0.1 g or more is preferably mentioned from the viewpoint of workability, and 1 g or more is more preferable.

When the amount of vegetables is 15 g or less, at least one of the vegetables to be subjected to the steam treatment step may be 15 g or less. However, among the vegetables to be subjected to the steam treatment step, the weight is preferably 15 g or less for 60% or more, and more preferably 15 g or less for 80% or more, 90. % Or more, it is particularly preferable that the weight is 15 g or less.

It is preferable that the size of each vegetable used in the present invention is within 5 cm square, because it is easy to cook the whole vegetable and it is easier to obtain a chewy texture while obtaining a cooking-like appearance. .. The size of 5 cm square or less means that when vegetables are placed on an arbitrary horizontal plane and the length, width, and height of the vegetables are measured, 2 of the length, width, and height other than the smallest size are used. It means that each of the dimensions is 5 cm or less. For example, when a vegetable is measured in length, width, and height on a flat surface, and the length is 4 cm, the width is 4 cm, and the height is 3 cm, the vegetable falls within 5 cm square. The vertical here is the maximum length in the projected shape when the vegetables are placed on the plane and the vegetables are projected onto the plane from above, and the horizontal is orthogonal to the maximum length. It is the length in the direction of doing. The maximum length refers to the length of the maximum line segment among the line segments crossing the projected shape. It should be noted that the method of placing the vegetables on the plane at the time of measurement is arbitrary, and regarding the vertical, horizontal, and height dimensions measured by one method, the two dimensions other than the smallest dimension may be 5 cm or less. If it can be confirmed, even if two of the vertical, horizontal, and height dimensions measured by different placements other than the smallest dimension are not 5 cm or less, it shall be considered to be "within 5 cm square". When the length, width, and height of the outer shape of the vegetable are measured on the plane, at least one of the length, width, and height is preferably 1 cm or more, and preferably 2 cm or more. Is more preferable. It is more preferable that at least two dimensions of the vertical, horizontal, and height of the vegetable are 1 cm or more, and 2 cm or more, when the vertical, horizontal, and height of the outer shape of the vegetable are measured on a flat surface. Is even more preferable. In particular, it is preferable that the size of each vegetable that has been cut or torn by hand is within 5 cm square.

When the size of each vegetable is within 5 cm square, at least one of the vegetables to be subjected to the steam treatment step may be within 5 cm square. However, it is preferably within 5 cm square for 60% or more, more preferably within 5 cm square for 80% or more, and particularly preferably within 5 cm square for 90% or more. ..

Vegetables to be subjected to the steam treatment step may be mixed with other ingredients such as meat and fish together with the vegetables. In addition, various ingredients such as seasonings, clothing materials, food additives such as antioxidants and pH regulators, and minerals may be added to vegetables in advance. The proportion of vegetables in all the materials to be subjected to the steam treatment step is preferably 60% by mass or more, more preferably 80% by mass or more, and particularly preferably 90% by mass or more.

In the steam treatment step, vegetables are heated using steam of 100 ° C. or higher and 300 ° C. or lower. According to the steam treatment step in which high-temperature steam of 100 ° C. or higher and 300 ° C. or lower is brought into contact with vegetables, the present inventor can refrigerate or freeze the vegetables after contacting them with high-temperature oil, and then reheat the vegetables. It was found that the hardness of the surface can be easily maintained, a good texture can be obtained, and the appearance can be made good. Although the reason for this is not clear, steam heating enables uniform heating without physical impact, makes it easy to control the heating time, and easily suppresses adverse effects on color tone and yield. In this step, when the temperature of the steam is 100 ° C. or higher, there is an advantage that the vegetables can be heated rapidly, and when the temperature is 300 ° C. or lower, there is an advantage that the vegetables are not excessively heated. When the steam temperature is higher than 100 ° C., superheated steam obtained by further heating saturated steam vaporized at 100 ° C. or higher is used. The temperature of steam is more preferably 140 ° C. or higher from the viewpoint of giving a drying effect to the surface of vegetables and improving the cooking effect when heated fats and oils are applied. From these viewpoints, the most preferable temperature of steam is 180 ° C. or higher and 270 ° C. or lower.

It is preferable to carry out the steam treatment step until the core temperature of the vegetables reaches 85 ° C. from the viewpoint of hygiene and obtaining an appropriate texture of the foodstuff. Here, the center temperature of the vegetable can be measured by inserting a needle-shaped probe thermometer into the center of the vegetable. The center position of the vegetables for which the temperature is measured is visually determined. The central position is determined within the range of common technical knowledge in the food field, but can be, for example, as follows.
For example, in the case of broccoli, it is composed of a stem and flower buds, but the central point in the longitudinal direction of the central axis of the thickest stem is the central position. For the asparagus stalk, the center point in the longitudinal direction on the central axis of the stalk is set as the center position. Similar to asparagus, bean sprouts, which have a substantially cylindrical shape, are similar to asparagus, and the center point in the longitudinal direction on the central axis of the cylinder is set as the center position. The center position of the cabbage is the center in the thickness direction in the central portion when the leaf is viewed in a plane. Similarly, the center of the bell pepper in the thickness direction at the center point when the surface of the pericarp of one bell pepper is viewed in a plane is set as the center position. Shishito is measured by inserting a thermometer into the central part surrounded by seeds, which is located inside the substantially cylindrical pericarp. In the case of irregular lumps such as carrots, pumpkins, potatoes, and sweet potatoes, the part of the foodstuff that is farthest from any surface is set as the center position. For example, in the case of an object surrounded by a flat cross section and a curved surface, the point at which the distance from the nearest surface in the object is the largest among those surfaces is set. For other vegetables, the core temperature can be measured in the same manner as described above.

The suitable heating time for the steam treatment step may be appropriately adjusted according to the type of vegetables and the size of one vegetable. However, for example, 10 seconds or more and 10 minutes or less is preferable in terms of texture and appearance of the obtained vegetables, more preferably 20 seconds or more and 7 minutes or less, and particularly preferably 30 seconds or more and 4 minutes or less. be. Here, the heating time in the steam treatment step is the time during which the vegetables are in contact with steam at 100 ° C. or higher and 300 ° C. or lower.

In particular, when the vegetables are root vegetables such as carrots, pumpkins, potatoes, underground stem vegetables such as lotus roots, beans or corn, the heating time of the steam treatment step is preferably 10 seconds or more and 10 minutes or less. It is more preferably 20 seconds or more and 7 minutes or less, and further preferably 30 seconds or more and 5 minutes or less.

In addition, when the vegetables are fruit vegetables other than pumpkin such as peppers and shishito, mushrooms, flower vegetables, leaf vegetables such as cabbage, and bud vegetables such as bean sprouts, the heating time of the steam treatment step is 10 seconds or more. 10 minutes or less is preferably mentioned, more preferably 15 seconds or more and 5 minutes or less, and further preferably 20 seconds or more and 2 minutes or less.

When the vegetables are stem vegetables such as asparagus, bulbous vegetables, rhizome vegetables, and bamboo shoots, examples of the heating time in the steam treatment step are preferably 10 seconds or more and 10 minutes or less, which is more preferable. Is 20 seconds or more and 7 minutes or less, and more preferably 30 seconds or more and 5 minutes or less.

The amount of steam used in the steam treatment step is preferably 20 kg / hour or more and 300 kg / hour or less because it is easier to obtain vegetables with a chewy texture and a good appearance, and it is easy to reduce the water content on the surface of the vegetables. More preferably, it is 30 kg / hour or more and 200 kg / hour or less.

The total amount of steam used in the steam treatment step is preferably in the range of 1 g or more and 100 g or less with respect to 1 g of vegetables used in the steam treatment step, because it is easier to obtain vegetables having a chewy texture and a good appearance, and 2 g or more. It is more preferably in the range of 50 g or less.

There are two types of cooking equipment that use steam at 100 ° C or higher and 300 ° C or lower: the steam injection type, which sprays steam directly onto the food, and the steam-filled type, which fills the inside of the refrigerator with steam instead of spraying the steam directly onto the food. , Either can be used.

Vegetables treated by the above steam treatment step are subjected to an oil heating step. The production method of the present invention may have a separate step between the steam treatment step and the oil heating step. Examples of such a separate step include a standing step, a seasoning step, a food additive addition step, a weight adjusting step, and the like. It is preferable not to have an active heating step or an active cooling step between the steam treatment step and the oil heating step from the viewpoint of ease of temperature control of vegetables. In particular, it is preferable to continuously perform the steam treatment step and the oil heating step because it is easy to control the temperature of vegetables. Continuously performing the steam treatment step and the oil heating step means that the time from the end of the contact between the steam and the vegetables in the steam treatment step to the start of the contact between the vegetables and the oil in the oil heating step is within one hour. It is preferable to mean that, and it is particularly preferable to mean that it is within 20 minutes.

(Oil heating process)
The oil heating step is a step in which the vegetables after the treatment by the steam treatment step are brought into contact with the fats and oils at 120 ° C. or higher and 200 ° C. or lower, and the heating time is 1 second or longer and 60 seconds or shorter. As a method of bringing the fats and oils into contact with each other, a general oil pan may be used in which the fats and oils are fried in a pan, or the cooked fats and oils are allowed to flow down from above to the vegetables. There is a way to call. The latter case is preferable in that the heating time can be easily adjusted by heating for a short time, and the temperature of fats and oils can be easily adjusted.

When the temperature of the fat and oil used in the oil heating step is 120 ° C. or higher, an appearance with a fried feeling and a stir-fried feeling can be obtained, and it is advantageous in terms of imparting a cooking aroma. When the temperature of the fats and oils used in the oil heating step is 200 ° C. or lower, deterioration in appearance and texture due to overheating when refrigerated or frozen vegetables can be reheated can be avoided. From this viewpoint, the temperature of the fat and oil used in the oil heating step is more preferably 120 ° C. or higher and 270 ° C. or lower, and particularly preferably 150 ° C. or higher and 210 ° C. or lower.

The heating time of the oil heating step is 1 second or more and 60 seconds or less. When it is 1 second or more, a stir-fried or fried appearance is obtained, and when it is 60 seconds or less, the appearance and texture deteriorate due to overheating when refrigerated or frozen vegetables are reheated. It can be avoided. From this viewpoint, the heating time in the oil heating step is more preferably 2 seconds or more and 50 seconds or less, and particularly preferably 3 seconds or more and 15 seconds or less.

In the oil heating step, the contact between the fat and the vegetables may be continuous or discontinuous. Discontinuous means, for example, the case where fats and oils are intermittently applied to vegetables. The heating time in the oil heating step refers to the contact time with oil of 120 ° C. or higher and 200 ° C. or lower. For example, in the case of continuous oiling, it refers to the time from the start of oiling to the end of contact between vegetables and heated oils and fats. When oiling is performed intermittently, the time is the sum of all the contact times between the vegetables and the heated fats and oils, not including the gap time between each oiling.

The total flow rate of the fats and oils used in the oil heating step is preferably 1 g or more and 200 g or less with respect to 1 g of vegetables from the viewpoint of efficiently obtaining a fried or stir-fried feeling, and more preferably 2 g or more and 100 g or less.

The fats and oils used in the oil heating process are not particularly limited as long as they are edible fats and oils, and palm oil, palm kernel oil, palm oil, cocoa butter, shea butter, monkey fat, beef fat, pork fat, ilippe fat, soybean oil, rapeseed oil, etc. Cotton seed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, flaxseed oil, olive oil, milk fat, etc., and their processed fats and oils (hydrogenated oil, fractionated oil, ester replacement oil) can be used without particular limitation. can. In particular, in the present invention, it is preferable to use a liquid oil at 25 ° C. at room temperature because it is easy to handle in continuous production.

After the oil heating step is completed, the vegetables are cooled as necessary and stored by refrigeration or freezing. It is preferable that the vegetables after the oil heating step are frozen without going through the subsequent heating step, because refrigerated or frozen vegetables having a chewy texture and a good appearance can be easily obtained at the time of reheating. It is preferable to cool the vegetables after the oil heating step before refrigerating or freezing from the viewpoint of ease of temperature control and hygiene. Various methods such as blast cooling and vacuum cooling can be adopted for cooling. Refrigeration is usually carried out at more than 0 ° C. and lower than 15 ° C., more preferably 5 ° C. or higher and 10 ° C. or lower. Freezing is usually carried out at −50 ° C. or higher and 0 ° C. or lower, more preferably −10 ° C. or higher and −45 ° C. or lower.

The refrigerated or frozen vegetables obtained above can be used, for example, in the production of prepared foods. Examples of the prepared foods include simmered foods, grilled foods, boiled foods, steamed foods, stir-fried foods, fried foods, soups, bowls, rice other than bowls, noodles, salads and the like. In the method for producing prepared vegetables of the present invention, since the refrigerated or frozen vegetables have already been heated, the prepared vegetables can be used as they are for serving or mixed with other ingredients or seasonings by a simple process. It is possible to complete.

The scene of heating refrigerated or frozen vegetables may be either during the production of prepared foods or during eating. For example, it is possible to heat refrigerated or frozen vegetables when they are used for producing prepared foods, and then heat the obtained prepared vegetables again at the time of eating. However, in the present invention, the texture is good even in such reheating. Vegetables with a good-looking appearance can be obtained. In the process of producing prepared vegetables, a method suitable for the kind of prepared prepared vegetables may be appropriately adopted as a method for heating refrigerated or frozen vegetables. Examples of the heating method for chilled or frozen vegetables at the time of eating or prepared foods obtained by using the same include microwave heating, oven heating and the like, and chilled or frozen vegetables using a frying pan or the like or foods containing the same. The food may be fried or boiled with the food sealed in the packaging material, and is not particularly limited.

Hereinafter, the present invention will be described based on examples, but the present invention is not limited to the following examples. In each of the following Examples and Comparative Examples, refrigerated storage was performed at 10 ° C., and frozen storage was performed at -18 ° C. Further, as the fat and oil used in the oil heating step, rapeseed oil was used. In addition, the oiling is spread so that the vegetables are easily hit by the oil so that there is no overlapping part, and when projected from above the flowing position, the part where the heated oil has flowed down includes the entire vegetable position and the entire flowing down part. The oil and fat were allowed to flow down so that the amount of flow down per area was uniform.

[Examples 1-1 to 1-4]
The roots of unheated carrots were peeled and cut into small pieces within 5 cm square (length: about 3 cm, width: about 3 cm, height: less than 3 cm). The weight per piece was about 7.0 g. 200 g of the obtained randomly cut carrots were used as a steam treatment step using a continuous steam cooker (manufactured by Nakanishi Seisakusho, SV roaster, steam injection type) with steam at the temperature shown in Table 1 at the heating time shown in Table 1. Heated. The amount of water vapor was set to 100 kg / hour. It was confirmed that the core temperature of the carrot after steam heating reached 85 ° C.
Next, as an oil heating step, the carrots after the steam treatment step were oiled at the temperatures shown in Table 1 from above by an oiling machine at the heating times shown in Table 1. The total flow rate of oil in the oiling machine was 10 g with respect to 1 g of bell peppers. The time from the end of steam heating to the start of oiling was within 10 minutes. After the oiling was completed, the carrots were cooled with cold air at 10 ° C. and then preserved as shown in Table 1.

[Comparative Examples 1-1 to 1-2, 1-4 to 1-5]
The same procedure was used for Examples 1-1 to 1-4 except that the oil heating step was not performed.

[Comparative Examples 1-3, 1-6]
The same oil heating step as in Example 1-1 was carried out except that the steam treatment step was not performed and the oiling time (heating time of the oil heating step) was set to the time shown in Table 1. Except for this point, the same applies to Examples 1-1 and 1-3, respectively.

(evaluation)
After placing 100 g of the refrigerated carrots refrigerated for one day on a plate, they were heated in a microwave oven at 600 W for 20 seconds. In addition, 100 g of frozen carrots that had been frozen and stored for 7 days were placed on a plate and then heated in a microwave oven at 600 W for 1 minute and 40 seconds. The carrots after heating were evaluated according to the following evaluation criteria.

<Evaluation criteria>
● Appearance 〇: There is a feeling of cooking (feeling of frying or stir-frying).
Δ: There is little cooking feeling (fried feeling or stir-fried feeling).
X: There is no cooking feeling (fried feeling or stir-fried feeling), or it is burnt.
● Texture 〇: It is chewy and good.
Δ: Less chewy.
×: Soft or fluffy.

As shown in Table 1, in each example in which the steam treatment step at a predetermined temperature and time and the oil heating step at a predetermined temperature and time are combined, an appearance with a cooking feeling and a chewy texture can be obtained. I understand.

[Examples 2-1 to 2-4]
Unheated bell pepper fruits were cut into 5 cm squares (length: about 3 cm, width: about 3 cm, height: less than about 1 cm). The weight per piece was about 2.1 g. 200 g of the obtained cut bell pepper was heated with steam at the temperature shown in Table 2 for the heating time shown in Table 2 using the same cooking machine used in Example 1-1 as a steam treatment step. The amount of water vapor was set to 100 kg / hour. It was confirmed that the core temperature of the bell pepper after steam heating reached 85 ° C.
Next, as an oil heating step, oil at the temperature shown in Table 2 was applied to the peppers after the steam treatment step from above at the heating time shown in Table 2. The total flow rate of oil in the oiling machine was 34 g with respect to 1 g of bell peppers. The flow rate of oil in the oiling machine was 5 g / (cm ² · sec). The time from the end of steam heating to the start of oiling was within 10 minutes. After the oiling was completed, the peppers were cooled with cold air at 10 ° C. and then preserved as shown in Table 2.

[Comparative Examples 2-1 to 2-2, 2-4-2-5]
The same applies to Examples 2-1 to 2-4 except that the oil heating step was not performed.

[Comparative Examples 2-3, 2-6]
The same oil heating step as in Example 2-1 was carried out except that the steam treatment step was not carried out and the oiling time was set to the time shown in Table 2. Except for this point, the same applies to Examples 2-1 and 2-3.

(evaluation)
About 100 g of refrigerated bell peppers that had been refrigerated for one day were placed on a plate and then heated in a microwave oven at 600 W for 20 seconds. In addition, 100 g of frozen bell peppers that had been frozen and stored for 7 days were placed on a plate and then heated in a microwave oven at 600 W for 1 minute and 40 seconds. The heated peppers were evaluated according to the above <evaluation criteria>. The results are shown in Table 2.

[Examples 3-1 to 3-4]
The unheated broccoli was cut into individual bunches and made into a size of 5 cm square or less (length: about 3 cm, width: about 3 cm, height: less than 3 cm). The weight of each cut broccoli was about 4.0 g. 200 g of the obtained cut broccoli was heated with steam at the temperature shown in Table 3 for the heating time shown in Table 3 using the same cooking machine used in Example 1-1 as a steam treatment step. The amount of water vapor was set to 100 kg / hour. It was confirmed that the core temperature of broccoli after steam heating reached 85 ° C.
Next, the broccoli after the steam treatment step was subjected to oil at the temperature shown in Table 3 from above by an oiling machine as an oil heating step at the heating time shown in Table 3. The total flow rate of oil in the oiling machine was 18 g with respect to 1 g of broccoli. The time from the end of steam heating to the start of oiling was within 10 minutes. After the oiling was completed, the broccoli was cooled with cold air at 10 ° C. and then preserved as shown in Table 3.

[Comparative Examples 3-1 to 3-2, 3-4 to 3-5]
The same applies to Examples 3-1 to 3-4 except that the oil heating step was not performed.

[Comparative Examples 3-3, 3-6]
The same oil heating step as in Example 3-1 was carried out except that the steam treatment step was not carried out and the oiling time was set to the time shown in Table 3. Except for this point, the same applies to Examples 3-1 and 3-3, respectively.

(evaluation)
About 200 g of refrigerated broccoli that had been refrigerated for one day was placed on a plate and then heated in a microwave oven at 600 W for 20 seconds. In addition, 100 g of a dish was placed on the frozen broccoli that had been frozen and stored for 7 days, and then heated in a microwave oven at 600 W for 1 minute and 40 seconds. The broccoli after heating was evaluated according to the above <evaluation criteria>. The results are shown in Table 3.

[Examples 4-1 to 4-4]
Unheated asparagus was cut to a length of about 5 cm. The weight of each cut asparagus was about 3.4 g. 200 g of the obtained cut asparagus was heated with steam at the temperature shown in Table 4 at the heating time shown in Table 4 using the same cooking machine used in Example 1-1 as a steam treatment step. The amount of water vapor was set to 100 kg / hour. It was confirmed that the central temperature of asparagus after steam heating reached 85 ° C.
Next, as the oil heating step, the asparagus after the steam treatment step was subjected to oil having the temperature shown in Table 4 from above at the heating time shown in Table 4. The total flow rate of oil in the oiling machine was 7 g per 1 g of asparagus. The time from the end of steam heating to the start of oiling was within 10 minutes. After the oiling was completed, the asparagus was cooled with cold air at 10 ° C. and then preserved as shown in Table 4.

[Comparative Examples 4-1 to 4-2, 4-4-4-5]
The same applies to Examples 4-1 to 4-4 except that the oil heating step was not performed.

[Comparative Examples 4-3, 4-6]
The same oil heating step as in Example 4-1 was carried out except that the steam treatment step was not carried out and the oiling time was set to the time shown in Table 4. Except for this point, the same applies to Examples 4-1 and 4-3, respectively.

(evaluation)
About 100 g of refrigerated asparagus stored refrigerated for 1 day was placed on a plate and then heated in a microwave oven at 600 W for 20 seconds. In addition, 100 g of frozen asparagus that had been frozen and stored for 7 days was placed on a plate and then heated in a microwave oven at 600 W for 1 minute and 40 seconds. The heated asparagus was evaluated according to the above <evaluation criteria>. The results are shown in Table 4.

[Examples 5-1 to 5-4]
For 200 g of unheated shishito fruit (weight per piece is about 4.8 g), steam at the temperatures shown in Table 5 was used as the steam treatment step using the same cooking machine used in Example 1-1. The heating time was as shown in Table 5. The amount of water vapor was set to 100 kg / hour. It was confirmed that the central temperature of Shishito after steam heating reached 85 ° C.
Next, as an oil heating step, oil at the temperature shown in Table 5 was applied to the shishito after the steam treatment step from above at the heating time shown in Table 5. The total flow rate of oil in the oiling machine was 5 g per 1 g of shishito pepper. The time from the end of steam heating to the start of oiling was within 10 minutes. After the oiling was completed, the shishito pepper was cooled with cold air at 10 ° C. and then subjected to the preservation treatment shown in Table 5.

[Comparative Examples 5-1 to 5-2, 5-4 to 5-5]
The same applies to Examples 5-1 to 5-4 except that the oil heating step was not performed.

[Comparative Examples 5-3, 5-6]
The same oil heating step as in Example 5-1 was carried out except that the steam treatment step was not carried out and the oiling time was set to the time shown in Table 5. Except for this point, the same applies to Examples 5-1 and 5-3, respectively.

(evaluation)
About 100 g of refrigerated shishito that had been refrigerated for 1 day was placed on a plate and then heated in a microwave oven at 600 W for 20 seconds. In addition, 100 g of frozen shishito pepper that had been frozen and stored for 7 days was placed on a plate and then heated in a microwave oven at 600 W for 1 minute and 40 seconds. The heated shishito pepper was evaluated according to the above <evaluation criteria>. The results are shown in Table 5.

[Examples 6-1 to 6-4]
Unheated pumpkins were cut within 5 cm square (length: about 3 cm, width: about 3 cm, height: less than 3 cm) (weight per piece is about 12.8 g). 200 g of the cut pumpkin was heated with steam at the temperature shown in Table 6 for the heating time shown in Table 6 using the same cooking machine used in Example 1-1 as the steam treatment step. The amount of water vapor was set to 100 kg / hour. It was confirmed that the center temperature of the pumpkin after steam heating reached 85 ° C.
Next, the pumpkin after the steam treatment step was subjected to oil at the temperature shown in Table 6 from above by an oiling machine as an oil heating step at the heating time shown in Table 6. The total flow rate of oil in the oiling machine was 6 g per 1 g of pumpkin. The time from the end of steam heating to the start of oiling was within 10 minutes. After the pumpkin was oiled, it was cooled with cold air at 10 ° C. and then preserved as shown in Table 6.

[Comparative Examples 6-1 to 6-2, 6-4 to 6-5]
The same applies to Examples 6-1 to 6-4 except that the oil heating step was not performed.

[Comparative Examples 6-3, 6-6]
The same oil heating step as in Example 6-1 was carried out except that the steam treatment step was not carried out and the oiling time was set to the time shown in Table 6. Except for this point, the same applies to Examples 6-1 and 6-3, respectively.

(evaluation)
About 100 g of the refrigerated pumpkin that had been refrigerated for one day was placed on a plate and then heated at 600 W in a microwave oven for 20 seconds. In addition, 100 g of the frozen pumpkin that had been frozen and stored for 7 days was placed on a plate and then heated in a microwave oven at 600 W for 1 minute and 40 seconds. The pumpkin after heating was evaluated according to the above <evaluation criteria>. The results are shown in Table 6.

[Examples 7-1 to 7-4]
The unheated cabbage was cut so that the weight of each cabbage was about 3.7 g. 200 g of the cut cabbage was heated with steam at the temperature shown in Table 7 for the heating time shown in Table 7 using the same cooking machine used in Example 1-1 as the steam treatment step. The amount of water vapor was set to 100 kg / hour. It was confirmed that the core temperature of the cabbage after steam heating reached 85 ° C.
Next, the cabbage after the steam treatment step was subjected to oil at the temperature shown in Table 7 from above by an oiling machine as an oil heating step at the heating time shown in Table 7. The total flow rate of oil in the oiling machine was 19 g per 1 g of cabbage. The time from the end of steam heating to the start of oiling was within 10 minutes. After the oiling was completed, the cabbage was cooled with cold air at 10 ° C. and then preserved as shown in Table 7.

[Comparative Examples 7-1 to 7-2, 7-4 to 7-5]
The same procedure was used for Examples 7-1 to 7-4 except that the oil heating step was not performed. However, the steam heating time of Comparative Example 7-4 was the time shown in Table 7.

[Comparative Examples 7-3, 7-6]
The same oil heating step as in Example 7-1 was carried out except that the steam treatment step was not carried out and the oiling time was set to the time shown in Table 7. Except for this point, the same applies to Examples 7-1 and 7-3, respectively.

(evaluation)
About 100 g of the refrigerated cabbage that had been refrigerated for one day was placed on a plate and then heated in a microwave oven at 600 W for 20 seconds. In addition, 100 g of frozen cabbage that had been frozen and stored for 7 days was placed on a plate and then heated in a microwave oven at 600 W for 1 minute and 40 seconds. The heated cabbage was evaluated according to the above <evaluation criteria>. The results are shown in Table 7.

[Examples 8-1 to 8-4]
For 200 g of unheated bean sprouts (weight of each piece is 0.8 g), the steam at the temperature shown in Table 8 is used as the steam treatment step using the same cooking machine used in Example 1-1. It was heated by the heating time described in 8. The amount of water vapor was set to 100 kg / hour. It was confirmed that the core temperature of the bean sprout after steam heating reached 85 ° C.
Next, the bean sprouts after the steam treatment step were subjected to oil at the temperatures shown in Table 8 from above by an oiling machine as an oil heating step at the heating time shown in Table 8. The total flow rate of oil in the oiling machine was 15 g per 1 g of bean sprout. The time from the end of steam heating to the start of oiling was within 10 minutes. After finishing the oiling, the bean sprouts were cooled with cold air at 10 ° C. and then preserved as shown in Table 8.

[Comparative Examples 8-1 to 8-2, 8-4 to 8-5]
The same applies to Examples 8-1 to 8-4 except that the oil heating step was not performed.

[Comparative Examples 8-3, 8-6]
The same oil heating step as in Example 8-1 was carried out except that the steam treatment step was not carried out and the oiling time was set to the time shown in Table 8. Except for this point, the same applies to Examples 8-1 and 8-3, respectively.

(evaluation)
About 100 g of refrigerated bean sprouts that had been refrigerated for one day was placed on a plate and then heated in a microwave oven at 600 W for 20 seconds. In addition, 100 g of frozen bean sprouts, which had been frozen and stored for 7 days, were placed on a plate and then heated in a microwave oven at 600 W for 1 minute and 40 seconds. The heated bean sprouts were evaluated according to the above <evaluation criteria>. The results are shown in Table 8.

Claims (9)

A steam treatment process in which vegetables are heated using steam at 100 ° C or higher and 300 ° C or lower.
An oil heating step of heating time of 1 second or more and 60 seconds or less, in which vegetables treated in the steam treatment step are brought into contact with fats and oils of 120 ° C. or higher and 200 ° C. or lower and heated.
A method for producing refrigerated or frozen vegetables, which comprises a step of refrigerating or freezing vegetables treated in an oil heating step. The method for producing refrigerated or frozen vegetables according to claim 1, wherein the size of each vegetable is within 5 cm square. The method for producing refrigerated or frozen vegetables according to claim 1 or 2, wherein the weight of each vegetable is 15 g or less. The production of refrigerated or frozen vegetables according to any one of claims 1 to 3, wherein the vegetables are one or more selected from carrots, peppers, broccoli, asparagus, shishito, pumpkin, cabbage and bean sprouts. Method. The method for producing refrigerated or frozen vegetables according to any one of claims 1 to 4, wherein the oil heating step is a step of flowing heated fats and oils down the vegetables to apply oil. The method for producing refrigerated or frozen vegetables according to any one of claims 1 to 5, wherein steam of 140 ° C. or higher and 300 ° C. or lower is used in the steam treatment step. The method for producing refrigerated or frozen vegetables according to any one of claims 1 to 6, wherein the heating time in the steam treatment step is 30 seconds or more and 4 minutes or less. The method for producing refrigerated or frozen vegetables according to any one of claims 1 to 7, wherein the vegetables are heated until the core temperature of the vegetables reaches 85 ° C. in the steam treatment step. A method for producing prepared foods, which comprises producing prepared foods using the refrigerated or frozen vegetables obtained by the production method according to any one of claims 1 to 8.