JP3307765B2 - How to cook vegetables - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for cooking vegetables. In detail, a method of cooking vegetables that can be roasted without losing their odor and extracting umami by frying vegetables without causing shape loss or scorching, cooking vegetables obtained by the method, and cooking The present invention relates to a packaged cooked food produced using vegetables.

[0002]

2. Description of the Related Art Prepared foods such as meat sauce, vongole sauce, curry, stew, cooked vegetables such as simmered umami, and sweet and sour pork are filled into containers such as cans, retort pouches and bottles and sealed. Processed food (retort food) obtained by heat sterilization under high temperature and high pressure, food obtained by heat sterilization at low temperature such as hot water sterilization,
There is a frozen food obtained by freezing a cooked food such as the above-mentioned meat sauce. These foods can be stored for a long period of time and can be used immediately by simply opening the container and taking out the contents when necessary, or by thawing the food, so that it can be combined with women's social advancement. In recent years, its demand has increased significantly. And, in these foods, onions, carrots, potatoes, and other vegetables are often used, but the cooking method is to stir the vegetables at high temperature using oils and fats to eliminate the bad smell and to remove the umami. After withdrawal, it is common to boil it with meat, other ingredients, soups and the like.

[0003] In this case, the vegetables can be stuck to the heating vessel (cooking utensil) and the charring can be prevented to some extent by frying the vegetables with oils and fats. (75 ° C or higher) is used, so it is not possible to completely prevent the sticking and burning of vegetables to the heating vessel. There is a disadvantage that it occurs. In addition, even when there is no burning or adhesion to the heating container, it is easy to fry too much, for example, onions, potatoes, pumpkins and the like are weak in physical properties, and in the case of vegetables that are easily broken,
The tissue is weakened by the stir-fry process, causing shape loss,
It undergoes a stewing process, a heat sterilization process, a freezing process, and the like, which further deteriorates the shape of the food and makes it inferior in appearance, which tends to cause a drop in commercial value. Also, in the case of vegetables such as carrots, burdock, lotus root, which are relatively hard to lose shape,
The characteristic good chewyness is lost, and the texture of food using the same is likely to be reduced.

In recent years, it has been widely demanded to reduce the intake of fats and oils from the viewpoint of preventing overnutrition and preventing adult diseases, and this is no exception in processed foods. In conventional processed foods and frozen foods such as those described above, the use of vegetables fried at a high temperature using fats and oils, the content of fats and oils in foods is inevitably high, It has a low oil and fat content, which does not meet the demands of consumers for healthy foods with low calories.

[0005] On the other hand, in order to avoid scorching and shape loss of vegetables due to over-stirring, and to reduce the content of fats and oils, the above-mentioned meat sauces and other processed foods are produced.
It is also conceivable to use vegetables that have been boiled directly with other ingredients instead of frying them with oil, but in that case, the fresh smell of vegetables remains in the cooked food and the smell is heated. It changes to a more bad smell due to sterilization treatment, freezing treatment, etc., resulting in an inferior texture of the resulting food, resulting in a reduction in commercial value.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to produce various types of cooked foods such as meat sauces and curries, which have been widely used in recent years, and to use the roasted and shaped vegetables to be used in the foods. An object of the present invention is to provide a method for cooking vegetables that can eliminate the odor of vegetables and bring out the umami of vegetables while preventing collapse and the like. It is a further object of the present invention to provide a method for cooking vegetables which has a lower oil and fat content than conventional ones and can produce low-calorie and healthy packed foods in containers. Then, an object of the present invention is to provide cooked vegetables obtained by such a cooking method, and packaged cooked foods using the same.

[0007]

Means for Solving the Problems The inventors of the present invention have repeatedly studied to achieve the above-mentioned object, and have identified vegetables to be used for packed food such as meat sauce and curry without using oils and fats. It has been found that, when stir-fried (empty-stirred) at a low temperature, the fishy odor can be eliminated and the umami of the vegetables can be sufficiently extracted without causing scorching or shape loss of the vegetables. And we have
When cooking foods packed in containers are manufactured using the cooked vegetables obtained in such a manner, the cooked vegetables do not lose their shape due to stewing, heat sterilization, or freezing, and maintain a good shape. As a result, it has been found that a good texture and a good appearance can be imparted to foods, which have a variety of moderately chewy textures of vegetables. Further, it has been found that the resulting packaged cooked food has a lower fat and oil content than conventional ones, and thus is not greasy, has a pleasant taste, is low in calories, and is healthy.

That is, according to the present invention, vegetables are heated
Heating vessel or heating vessel that can be externally heated by a step
Put in a heating vessel with heating means built into the wall,
This is a method for cooking vegetables, which is fried at a temperature of 0 ° C. without using fats and oils. The present invention also includes cooked vegetables obtained by the above-mentioned stir-fry method, and packaged cooked foods manufactured using the cooked vegetables.

[0009] The cooking method of the present invention can be used for any of the vegetables that have been used in cooking since they have been conventionally fried, such as onions, carrots, potatoes, potatoes, pumpkins, celery, and peppers. , Mushrooms, shimeji mushrooms, enoki mushrooms, shiitake mushrooms, jellyfish, corn, green peas, snow peas, bamboo shoots, lotus root, burdock, radish, Chinese cabbage, bok choy, broccoli, cauliflower, leek and the like. Among the above-mentioned vegetables, the cooking method of the present invention is particularly suitable as a method for frying vegetables such as onions, carrots, potatoes, garlic, and celery, and these vegetables were cooked by the method of the present invention. In that case, without burning or shape loss,
Eliminates unpleasant odors and allows the umami to be fully extracted.

In carrying out the method of the present invention, only one of the above-mentioned vegetables may be fried alone or two or more may be fried together. In the case of fry multiple kinds of vegetables, if there is a big difference in the way of fire of the plurality of vegetables to be fried, it is better to fry each vegetable separately instead of fry together Also, if the vegetables are almost the same in the fire, if they are fried together, the frying process can be simplified.

In the present invention, it is necessary to fry vegetables at a temperature of 40 to 70 ° C. without using fats and oils, and more preferably at 50 to 60 ° C. without using fats and oils. If the stir temperature is lower than 40 ° C, the volatile components contained in the vegetables cannot be sufficiently diverged and the odor cannot be removed, and the cooking process takes a long time to eliminate the odor. So that vegetables become watery and umami is lost. On the other hand, when the stir temperature is higher than 70 ° C., the vegetables are overheated, and the structure and properties of the vegetables are greatly changed.
Deterioration of taste, shape loss, etc. are likely to occur. In addition, when fried for a short time at a temperature higher than 70 ° C. to prevent the shape of vegetables, the fishy odor of vegetables does not disappear,
However, it is not possible to bring out umami enough.

In the present invention, it is important not to use fats and oils in performing the above-mentioned stir-fry processing.
As a result, a film of fats and oils is not formed on the surface of the vegetables,
Dispersion of volatile components that cause unpleasant odor can be quickly and sufficiently performed. Moreover, by performing the stir-fry treatment without using fats and oils, when using the cooked vegetables of the present invention, it is possible to produce healthy foods with reduced fats and oils and low calories.

The stir-fry time needs to be appropriately adjusted according to the temperature at the time of stir-fry, the kind of vegetables, the size of vegetables (cut size), the amount of stir-fried vegetables, and the like. Preferably, the time is about 10 minutes. For example, about 5
When onions cut to a size of 10 to 10 mm are fried at a temperature of 40 to 70 ° C for about 5 to 10 minutes, the onion smell of onions is completely removed without losing shape or burning, and umami (sweetness) is reduced. Can be pulled out sufficiently. And when the onion thus fried is used for the production of foods such as meat sauce, it does not lose its shape even if it is subjected to subsequent stewing or heat sterilization, giving the food a good chewy texture,
Appearance and the like can be provided. Also, for example, about 5
For carrots cut to a size of 10 mm, 40
It is preferable to fry for about 10 to 15 minutes at a temperature of up to 70 ° C., so that the fresh smell can be completely removed and the mellow sweetness peculiar to carrots can be sufficiently brought out. When the carrots thus roasted are used in the production of cooked food in a container, the food can be given a rich red color and an appropriate chewy texture while maintaining its good shape without collapse.

In performing the stir-fry processing of vegetables,
A method and means for uniformly heating and frying vegetables while maintaining the temperature of the vegetables at 40 to 70 ° C.
adopt. Specifically, steam heating, gas fire heating, electric heating, hot water heating, a suitable size to heating vessel incorporating a suitable heating means for heating the container or heating the container wall can be heated externally by a heating means such as an oil shear heating Put vegetables cut into pieces, and while automatically or manually adjusting the heating temperature, stir the vegetables with the stirrer provided in the heating container or roll, swing, and vibrate the heating container while moving the vegetables in the heating vessel by moving the like, the product temperature of the vegetables Ru fried and heated at a constant temperature of 40 to 70 ° C. mETHOD
It can be mentioned.

When performing the stir-fry process by the method described above,
In this case , after the stir-fry process is completed, the heating container is opened and the heating container is opened to release volatile components and water generated from the vegetables, or while preventing the vegetables from spilling from the heating container. The heating container may be opened or partially opened to perform the stir processing while releasing volatile components and moisture generated from vegetables during the stir processing outside the container. In addition, the stir-fry processing of vegetables may be performed in a batch system or a continuous system, and any one may be adopted in relation to the final food manufacturing process or the like.

The stir-fried vegetables (cooked vegetables) obtained as described above can be packaged as they are or subjected to a freezing treatment or a heat sterilization treatment to be distributed and sold as stir-fried vegetables. In that case, if you buy and use this stir-fried vegetable, you can eat meat sauce, vongole sauce, curry, stew, vegetables, etc. Meat buns, spring rolls, beef bowl ingredients and other foods can be produced very easily and in a short time at factories, restaurants, shops and homes.

Further, the cooking method of the present invention may be incorporated as a vegetable stir-frying process when producing the above-mentioned meat sauce and other packaged cooked foods such as retort foods, frozen foods, and refrigerated foods in factories and the like. In that case, fry vegetables without losing their shape or burning, so that they can eliminate unpleasant odors and bring out umami, and obtain container-cooked cooked food with excellent texture, flavor, and appearance. Therefore, the present invention encompasses packaged cooked food products manufactured using the cooked vegetables obtained by the method of the present invention.

When cooking vegetables such as meat sauce, vongole sauce, curry, stew, vegetables, etc., using the cooked vegetables obtained by the method of the present invention, vinegar pork, and other packaged cooked foods, As long as the stir processing step is performed by the method of the present invention described above, other points are not limited at all, for example, the type of food, the type and mixing ratio of raw materials used therein, the cooking method, the heat sterilization method, the freezing method, and the like. May be used, and a conventionally known method can be adopted. Although not limited, for example, when producing meat sauce for spaghetti retort packed using the stir-fry onion obtained by the cooking method of the present invention,
Add the minced meat that has been fried separately to the stir-fried onions, add the seasoning for the meat sauce, spices, flour roux and water, etc. and cook it to 90-97 ° C for 10-30 minutes, then cook the meat sauce After filling this into a retort pack and sealing it, a meat sauce can be obtained by heat sterilization at a temperature of 120 ° C. under high temperature and high pressure.

Hereinafter, the present invention will be described specifically with reference to Examples and the like, but the present invention is not limited thereto. In the following examples, burnt stir-fried vegetables obtained by stir-fry processing,
Table 1 below shows the degree of shape loss, taste / texture (raw odor and taste), and the degree of shape loss of fried vegetables and the taste / texture of retort food when retort food is manufactured using the same.
The scores were evaluated by five panelists according to the evaluation criteria shown in (1), and the average value was taken.

[0020]

[Table 1]

Example 1 (1) Onion (about 6.5 mm) cut into a jacketed cooking pot [manufactured by Kajiwara Kogyo Co., Ltd.] capable of externally heating the inner wall of the cooking pot with steam. Diameter) 400
Then, steam was introduced into the jacket of the cooking pot with the temperature shown in Table 2 below, and the onion was fried (empty-roasted) at the stir-fry temperature (quality temperature) and stir-fry time shown in Table 2. . After the stir processing, the pot was opened to completely release the volatile components, and the cooked onions were taken out. With respect to the quality of the obtained cooked onion, the degree of scorching and shape loss and the taste and texture were evaluated by panelists according to the above-mentioned methods. The results were as shown in Table 2 below.

(2) 150 kg of the minced meat is stir-fried with oil in advance, and the stir-fried onion 200 prepared in (1) above is added to this.
kg, and then chopped carrots (about 5 mm
100 kg of (diameter) fried (empty-roasted) for 15 minutes at a temperature of 40 to 70 ° C. using the same cooking pot as used in the above (1), and appropriate amounts of seasonings, spices and baked flour are added. And heated to 90 ° C. for 20 minutes to produce a meat sauce for spaghetti. This meat sauce was filled in a retort pouch at a rate of 140 g per bag, sealed, and then heat-sterilized at 130 ° C. (product temperature 127 ° C.) for 12 minutes to produce a retort packed meat sauce. The obtained retort-packed meat sauce was opened, and the degree of shape loss of the fried onion in the meat sauce and the taste and texture of the meat sauce were evaluated by panelists according to the method described above. As shown in Table 2 below, Was the result.

[0023]

[Table 2]

From the results shown in Table 2 above, the temperature of the onion was from 40 to
In Experiment No. ~ where the stir-fry treatment was performed at a temperature of 70 ° C, the onion disappeared and the umami was extracted, and the stir-fried onion with a moderate texture and good texture was found to lose shape and burn. What can be obtained without happening,
And when the retort-packed meat sauce is manufactured using this fried onion, the onion does not lose its shape in the meat sauce even after heat sterilization, and the fried onion remains in the meat sauce as a solid in the meat sauce. It can be seen that a good texture can be imparted to the sample.

On the other hand, when the stir-fry temperature (product temperature) of onion is lower than 40 ° C., the onion odor cannot be removed, and the stir-fry onion obtained therefrom has no umami taste. The retort-packed meat sauce produced using the stir-fried onion of this experiment number has a hard and poor texture, and the onion is too smelling, and the onion is too hard and has a bad texture I understand. In addition, in the case of the experiment number in which the stir-fry treatment was performed at 35 ° C. for 20 minutes, although the onion's fresh smell almost disappeared by prolonged heating, the umami taste of the onion was not extracted, and the watery and chewy texture was poor. You can see that.

In addition, the frying temperature (product temperature) higher than 70 ° C.
In the case of the experiment number ~ which adopts, the shape of the onion becomes large and it has a bad texture without crunch, and if the retort packed meat sauce is manufactured using the stir-fried onion, It can be seen that the shape of the onion is further increased, the solid state cannot be almost maintained in the meat sauce, the chewyness of the onion is lost, and the texture of the meat sauce becomes monotonous and poor.
Furthermore, from the results of the experiment number using a high fry temperature of 95 ° C, if such a high fry temperature is used without using the frying oil, vegetables (onions) adhere to the heating container and cause burning. It can be seen that the stir operation cannot be performed smoothly.

<< Example 2 >> (1) A cooking pot equipped with a jacket (manufactured by Kajiwara Kogyo Co., Ltd .; horizontal kneader) capable of heating the inner wall of the cooking pot from outside with steam was cut into carrots (20).
100 kg), put the lid of the cooking pot closed, heat it at a temperature of 40 to 70 ° C. for 15 minutes to perform a stir-fry process (empty roasting), and then open the lid of the cooking pot to remove volatile components. Diverged. (2) Into the same cooking pot as used in (1) above, put 100 kg of combed onion, close the lid of the cooking pot, heat for 10 minutes at a temperature of 40 to 70 ° C, and fry (empty fry) ), The lid of the cooking pot was opened to emit volatile components. (3) Put 100 kg of shredded potato (20 × 10 × 10 mm) into the same cooking pot used in the above (1), close the lid of the cooking pot, and at a temperature of 40 to 70 ° C. for 5 minutes. After heating and frying (empty roasting), the lid of the cooking pot was opened to evaporate volatile components. (4) Put 100 kg of green peas in the same cooking pot used in (1) above, close the lid of the cooking pot,
After heating at a temperature of about 70 ° C. for 5 minutes to perform a stir-fry process (empty stir-fry), the lid of the cooking pot was opened to emit volatile components.

(5) In a retort pouch, three stir-fried carrots obtained in the above (1), 20 g of the stir-fried onions obtained in the above (2), three stir-fried potatoes obtained in the above (3),
Add 10 g of the cooked green peas obtained in (4) above and three pieces of beef (about 5 g per piece) which have been previously fried separately.
Further, the total amount of the milk, fresh cream, seasonings, spices and sauce prepared using the baked flour was added to add 25.
The retort pouch was sealed to 0 g. This is called temperature 1
The mixture was sterilized by heating at 25 ° C. (product temperature 123 ° C.) for 28 minutes to produce a cream stew containing a retort pouch. (6) The cream stew containing the retort pouch obtained in (5) above is opened, and the degree of scorching and shape loss of the cooked vegetables in the cream stew, and the taste and texture of the cream stew are shown in Table 1 above. When evaluated by panelists according to the evaluation criteria shown, vegetables were not scorched (approximately 3 points), did not lose shape (approximately 3 points), and had no fishy odor and taste and food. The feeling was good (approximately 3 evaluation points), and a cream stew with high commercial value was obtained.

Example 3 (1) 10 kg of shredded carrot (2 × 2 × 40 mm) was put into a cooking pot [Kumano Kitchen Industrial Co., Ltd.] of a method of heating from the lower part of the pot by gas fire. ~ 70 ° C
After heating at the temperature of 2 minutes and performing the stir-fry process (empty roasting), put 10 kg of peppers sliced into a width of about 2 mm, and continue heating at the same temperature for 2 minutes to perform the stir-fry process.
5kg of chopped cabbage (6 × 6mm) and an appropriate amount of chopped bamboo shoots (3 × 3 × 40mm)
Shiitake mushrooms cut into mm widths were added, and subsequently heated at a temperature of 40 to 70 ° C for 5 minutes to perform a stir-fry process. (2) An appropriate amount of minced pork (5 ×
5 × 40 mm), seasonings and spices are added to the stir-fried vegetables of the above (1), heated again to 70 ° C., and water 800
g, add 800g of starch, and mix well.
Subsequently, the mixture was cooked at 70 ° C. for 2 minutes to produce a spring roll.

(3) Take out the spring roll utensil obtained in (2) above from the cooking pot, and use the spring roll skin to make 50 g per one.
To produce spring rolls. The spring rolls were put into a plastic bag at a ratio of 5 per bag, sealed, and frozen to obtain a frozen spring roll. The obtained frozen spring rolls were left to stand at room temperature for 6 hours to defrost them.
Fried salad oil heated to 0 ° C until golden brown. (4) The degree of scorching and the degree of shape collapse of the cooked vegetables in spring rolls obtained in (3) above, and the taste and texture of spring rolls were evaluated by panelists according to the evaluation criteria shown in Table 1 above. As a result, the vegetables had no scorch and no fishy odor (all scored almost 3 points), had no shape loss, had moderate chewyness (approximately 3 points), and had good umami taste and food. (Approximately 3 points).

[0031]

According to the present invention, when vegetables are cooked by the method of the present invention, the fresh smell of vegetables can be removed without causing scorching of the vegetables, adhesion to the heating container, and deformation of the vegetables. And the umami of vegetables can be brought out sufficiently and effectively. Furthermore, in the case of the method of the present invention, since no fats and oils are used to fry the vegetables, cooked vegetables having a lower fat and oil content than before can be obtained.
Therefore, when using the cooked vegetables obtained by the present invention to produce meat sauce, curry, and other packaged cooked foods, the content of fats and oils in the food can be reduced as compared to conventional foods. You can get healthy foods with low calories. The cooked vegetables obtained by the present invention can be further boiled together with other ingredients, heat-sterilized or frozen, and the vegetables do not lose their shape,
The good shape and chewyness can be maintained.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-5-68505 (JP, A) JP-A-3-187360 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/212

Claims (6)

(57) [Claims] 1. Vegetables are added from outside by heating means.
Built-in heating means in heating vessel or heating vessel wall
A method for cooking vegetables, comprising: placing in a heating container and frying at a temperature of 40 to 70 ° C. without using fats and oils. 2. The cooking method according to claim 1, wherein the stir time is 5 to 15 minutes. 3. Vegetables obtained by the method of claim 1 or 2. 4. A packaged cooked food manufactured using the cooked vegetables obtained by the stir-fry method according to claim 1 or 2. 5. The packaged cooked food according to claim 4, which is obtained by filling and sealing a container and then subjecting the container to a heat sterilization treatment. 6. The packaged cooked food according to claim 4, which is a frozen food.