JP3155352B2 - How to process flavored vegetables - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating flavored vegetables, and more particularly to a method for treating flavored vegetables which can maintain a fresh flavor stably for a long period of time.

[0002]

2. Description of the Related Art In recent years, with the diversification of dietary habits, there has been an increase in opportunities to eat flavored vegetables such as herbs having a high aroma and a unique flavor as ingredients for pasta toppings and dressings. ing.

[0003] Such flavored vegetables are distributed as fresh foods, but there is a drawback that freshness is easily lost, and there is a strong demand for improvement.

[0004] As a method of processing and storing vegetables and fruits, there are generally known a method of forming a dry powder, a method of grinding and forming a paste, and a method of pressure-molding a frozen finely pulverized product. I have.

However, all of the above-mentioned conventional methods are based on the premise of the grinding and pulverizing steps accompanied by the destruction of the plant tissue. There was a drawback that deterioration was easily caused.

[0006] However, such difficulties are particularly remarkable in flavored vegetables having a high aroma and a unique flavor, and in fact, satisfactory vegetables have not yet been obtained. .

[0007]

SUMMARY OF THE INVENTION In such a situation, an object of the present invention is to provide a processing method for maintaining a high flavor and a unique flavor of flavored vegetables stably for a long period of time.

[0008]

Means for Solving the Problems In order to achieve the above object, a method for treating a flavored vegetable according to the present invention is characterized in that a flavored vegetable is blanched, frozen, and shredded in a frozen state. is there.

In the present invention, flavored vegetables are those having a high aroma and a unique flavor, such as basil, parsley, tarragon, dale, fennel, spearmint, thyme, rocket, sage, bay leaf, oregano. And herbs (herbs) such as rosemary, savory, sunshade, pomegranate, ginger, perilla; fragrant vegetables such as coriander; spicy vegetables such as ginger and garlic; .

In the present invention, these flavored vegetables are first washed with water or the like and then subjected to a blanching treatment by a conventional method. The blanching treatment is performed for the purpose of inactivating the enzymes of the vegetables to reduce the fading, and may be a generally used method. For example, a raw flavored vegetable may be heated with steam or hot water for a short time.

Next, the blanched flavored vegetables are frozen. After precooling, cooling with cold water of 5 ° C. or less is performed, followed by re-washing, squeezing lightly and draining the vegetables to reduce the weight of the flavored vegetables. Is preferably about the same as the weight before the blanching treatment.

The freezing after the pretreatment is preferably rapid freezing. For example, flavored vegetables are appropriately packed in a bag at -30 ° C.
The following is a method for quick freezing.

Next, in the present invention, it is essential to shred the frozen flavored vegetables in a frozen state, and the size is about 0.5 to 8 mm, particularly about 3 to 5 mm. . Here, shredding should not substantially destroy plant tissue to prevent quality degradation. Therefore, the method of crushing, grinding, or pulverizing cannot be adopted. However, if the shreds are cut without freezing, the plant tissues are easily destroyed and are easily oxidized. As a result, a reduction in flavor cannot be avoided and the intended purpose cannot be achieved.

In order to prevent quality deterioration, it is particularly preferable to perform the freezing and shredding under conditions where the air is not exposed to the air as much as possible, that is, under a blockage that is shut off from the outside air. For example, a chopper or a silent cutter is used as a shredding machine. An advantageous method is to attach a bag made of non-breathable synthetic resin to the shredding nozzle and pack the shredded flavored vegetables discharged from the nozzle immediately.

Next, if the obtained shredded flavored vegetables are re-frozen, those having more excellent long-term storage properties can be obtained. Incidentally, the re-freezing may be performed at -30 ° C or lower.

In this re-freezing, the shredded vegetables are cut into small blocks such as cubes or pellets, and
It is easy to use by shaping into a small block of about 15 g equivalent to one serving or a block with appropriate cuts so that it can be easily cut and used for each serving when used. Excellent and gives particularly good results.

[0017]

EFFECTS OF THE INVENTION The frozen shredded flavored vegetables obtained according to the present invention have a long-lasting performance without reducing the high aroma and unique flavor of the flavored vegetables because the activity of enzymes and general chemical reactions are suppressed. It is kept stable.

In addition, the re-frozen molded product is excellent in long-term storage property and excellent in simplicity at the time of use. Fresh flavored vegetables can be reproduced and used at any time without being affected.

[0019]

The present invention will be further described with reference to the following examples.

Example 1 1 kg of freshly washed basil leaves were blanched at 95 ° C for 30 seconds, immediately cooled with ice water at 0 to 1 ° C and drained. Put the leaves in a non-breathable synthetic resin bag,
Snap frozen at 0 ° C and then stored frozen at -18 ° C. This frozen basil leaf is minced (Made by Chubu Koki Co., Ltd.
(MG-500 type) and cut into pieces having a size of about 3 to 6 mm, which were immediately stored in a bag made of synthetic resin having no air permeability. The shredded basil is divided into grid-like partitions (size of one partition; length × width × height; 30 mm × 30 mm × 10 m
m), the mixture was re-frozen at −30 ° C., and then taken out of the tray to obtain a cube-shaped frozen shredded basil.

[0021] The leaves of basil, frozen Example 2 a silent cutter (Du k er
Company was except that chopped to a size of about 0.5~2.0mm in R K -20N type) in the same manner as in Example 1 to obtain a cube-shaped frozen basil shred.

Comparative Example 1 A freshly cut cube-shaped frozen basil was obtained in the same manner as in Example 1 except that fresh basil leaves were subjected to blanching treatment and then cut directly with a mincher without freezing.

COMPARATIVE EXAMPLE 2 Cube-shaped frozen basil shreds were obtained in the same manner as in Example 1 except that freshly washed basil leaves were not subjected to blanching treatment and were directly frozen rapidly.

COMPARATIVE EXAMPLE 3 A cube-shaped ground ground basil was obtained in the same manner as in Example 1 except that the frozen basil leaves were ground to a size of about 0.05 to 0.5 mm with a grinder.

Test Example 1 The cube-shaped frozen basil shreds and grounds obtained in Examples 1 and 2 and Comparative Examples 1 to 3 were stored at −18 ° C. for 3 months, and the criteria shown in Table 1 below were used. The shape, color tone and flavor were determined by 10 panelists according to Table 2 below.
Were obtained.

[0026]

[Table 1]

[0027]

[Table 2]

Example 3 In the same manner as in Example 1, shredded basil having a size of about 3 to 6 mm was obtained and stored in a non-breathable synthetic resin bag without re-freezing.

Comparative Example 4 A ground basil having a size of about 0.05 to 0.5 mm was obtained in the same manner as in Comparative Example 3, and stored in a non-permeable bag made of synthetic resin without re-freezing.

Test Example 2 The shredded basil obtained in Example 3 and the ground basil obtained in Comparative Example 4 were evaluated for shape, color tone and flavor in the same manner as in Test Example 1 immediately after production. The result shown in FIG.

[0031]

[Table 3]

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-56-68380 (JP, A) JP-A-5-137500 (JP, A) Frozen food handbook (2nd edition) supervised by Yoshito Sakurai (Showa 51-9-15) Korin Shoin Co., Ltd., p. 187-192 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23B ⁷ /00-7/06 A23L 3/36 A23N 12/00

Claims (4)

(57) [Claims] 1. A method for treating flavored vegetables, wherein the flavored vegetables are subjected to blanching treatment, frozen, and then shredded to a size of 0.5 to 8 mm in a frozen state. 2. A method for treating flavored vegetables, wherein the shredded material obtained according to claim 1 is re-frozen. 3. The method for treating flavored vegetables according to claim 2, wherein the shredded material is formed into small blocks and re-frozen. 4. A frozen flavored vegetable block obtained by shaping a frozen vegetable shredded product into small blocks.