JP3954449B2 - Method for preventing softening of potato and method for producing retort food - Google Patents

Description

【００２９】
【表２】

【００３０】
表１に示すように、実施例１〜３の処理を施す事により、野菜類の加熱による軟化を防止する事ができた。また、ｐＨ、Ｂｒｉｘの調整により、野菜の軟化防止に対して相乗効果があることがわかる。
【００３１】
また、表２に示すように、実施例１〜３で使用した各味噌調味液で処理を施す事により、野菜類の凍結による軟化を防止する事ができた。また、ｐＨ、Ｂｒｉｘの調整により、野菜の軟化防止に対して相乗効果があることがわかる。
【００３２】
ところで、前述の実施例の食品の軟化防止剤では、野菜の種類によって、表面のみに効果が現れて、野菜の外部と内部の食感に差が見られた。このため、前処理条件、特に温度と時間とを変えることで軟化防止剤の浸透性を促進させることについて以下の試験例１および試験例２で検討した。
【００３３】
【試験例１】
試験例１は、レトルト食品に対する効果の試験例を示す。
試験方法は以下のとおりである。
［野菜の処理方法］
野菜原料(ジャガイモ、ニンジン、タマネギ)を１〜２ｃｍのサイズにカットした各野菜およびエダマメを前処理条件として、５０〜７０℃の温度域にて３０〜１２０分間保持した。その後、各種野菜を１種類づつカレールーとともにレトルトパウチ袋にパック(カレールー：野菜＝２：１)し、レトルト殺菌(１２１℃：３０分、２．５kg/cm^２)を行い水冷し試験サンプルを調整した。効果の判定は、官能的に外観、固さについて５点評点法を用いて官能検査により行った。野菜の評価方法の官能評価基準を表３に示す。
【００３４】
【表３】

【００３５】
検体区は以下のとおりである。
（１）無処理区：レトルト処理のみ
（２）対照区：
３％軟化防止剤＋トレハロース５％の水溶液中に浸漬しボイル処理を行った。ボイル温度は１００℃で、ボイル時間はジャガイモ、ニンジン、エダマメは５分間、タマネギ、カボチャは３分間に設定した。その後、カレールー：野菜を１０：１の割合にパック充填後レトルト処理を行った。
（３）試験区−１：
３％軟化防止剤＋トレハロース５％の水溶液中に浸漬しボイル処理を行った。ボイル処理条件は５０〜７０℃の温度域にて３０〜１２０分とした。その後、カレールー：野菜を２：１の割合にパック充填後レトルト処理を行った。
（４）試験区−２：
３％軟化防止剤＋トレハロース５％の水溶液にてブランチング後、水溶液から取り出して、３％軟化防止剤＋トレハロース５％の水溶液中に浸漬しボイル処理を行った。ボイル処理条件は６０℃の温度域にて３０〜１２０分とした。その後、カレールー：野菜を２：１の割合にパック充填後レトルト処理を行った。
【００３６】
なお、試験例１および試験例２において、軟化防止剤の処方は以下のとおりである。配合の％は、すべて重量％を意味する。
貝殻焼成カルシウム：５．０％ ペクチン：３．０％ アルギン酸ナトリウム：１．０％ グルコノデルタラクトン（酸味料）：４３％ グルコン酸ナトリウム：５．０％ 乳糖（食品素材）：４３％
以下に結果を示す。
【００３７】
１．生ジャガイモにおける効果
【００３８】
【表４】

【００３９】
表４の結果の如く、いずれの検体とも煮崩れはほとんど確認できなかった。無処理区のみ角が丸くなっており若干の煮崩れを起こした。さらに、５０℃〜６０℃の温度の処理区で黒変現象を起こし、５０℃の温度域では加熱時間が長くなるにつれ黒変現象が高くなり、６０℃では逆に時間が長くなるにつれ黒変現象が見られなかった。即ち、明らかにポリフェノールオキシダーゼ活性を抑制する効果がみられた。
【００４０】
【表５】

【００４１】
表５の結果は、食感評価を示す。いずれの試験区のジャガイモも固い食感であったが、処理温度を高く、処理時間を長くとることにより軟化防止効果が高い傾向にあった。
【００４２】
２．冷凍ジャガイモにおける効果
【００４３】
【表６】

【００４４】
表６の結果は外観評価を示す。いずれの試験区も煮崩れの現象は小さく、無処理区、対照区ともに煮崩れの程度は角が取れている程度であった。しかしながら、５０℃〜６０℃の温度域で処理した試験区において黒変現象が見られ、５０℃の温度域では、長時間処理すると、黒変現象の程度が高くなったが、６０℃では逆に長時間処理すると、黒変の程度が低くなった。この現象は、生ジャガイモの現象と同様であった。
【００４５】
【表７】

【００４６】
表７の結果は食感評価を示す。いずれの試験区のジャガイモも固い食感を維持していたが、高温で長時間処理することによってその効果は高くなる傾向にあった。しかしながら、いずれの試験区においても酸味が感じられた。
【００４７】
３．生ニンジンにおける効果
【００４８】
【表８】

【００４９】
表８の結果は外観の煮崩れ現象を示す。いずれの試験区とも、煮崩現象はほとんどみられず、試験区−１、２において色の変化がみられ、若干黄色に変色していた。
【００５０】
【表９】

【００５１】
表９の結果は食感評価の結果を示す。いずれの試験区とも固い食感示した。高温にて長時間処理することによってその効果は高くなる傾向にあった。
【００５２】
４．冷凍ニンジンにおける効果
【００５３】
【表１０】

【００５４】
表１０は外観評価の結果を示す。いずれの試験区とも煮崩れの現象はみられなかった。煮崩れ現象がみられた試験区も角が丸まっている程度であった。対照区では色調が若干変化し黄味を呈していた。
【００５５】
【表１１】

【００５６】
表１１は食感評価の結果を示す。いずれの試験区とも固い食感であり、高温、長時間処理を行うとその効果は高くなる傾向にあった。しかしながら、いずれの試験区においても酸味が感じられた。
【００５７】
５．生タマネギにおける効果
【００５８】
【表１２】

【００５９】
表１２の結果は外観評価の結果を示す。いずれの試験区ともに煮崩れの現象はみられなかった。無処理区において若干溶けているようであった。
【００６０】
【表１３】

【００６１】
表１３は食感評価の結果を示す。いずれの試験区ともにタマネギの食感を保持していた。しかしながら、処理温度が７０℃の条件では長時間処理すると若干であるが柔らかくなる傾向にあった。
【００６２】
６．冷凍タマネギにおける効果
【００６３】
【表１４】

【００６４】
表１４は外観評価の結果を示す。試験区−２において長時間処理するにつれて煮崩れ現象がみられ、試験区−１においても処理温度が７０℃域で長時間加熱処理するにつれて煮崩れ現象の程度が大きくなる傾向にあった。
【００６５】
【表１５】

【００６６】
表１５は食感評価の結果を示す。加熱処理条件が過酷になるにつれ固くなる傾向にあったが、温度域によっては逆に軟らかくなる傾向にあった。また、いずれの試験区においても酸味が感じられた。
【００６７】
７．生カボチャにおける効果
【００６８】
【表１６】

【００６９】
表１６は外観評価を示す。レトルト処理を施すことにより煮崩れ現象が強くなりその傾向は、前処理条件の温度が高くなるにつれて大きかった。
【００７０】
【表１７】

【００７１】
表１７は食感評価の結果を示す。外観の煮崩れ現象に比例して食感が柔らかくなっていた。
【００７２】
８．冷凍カボチャにおける効果
【００７３】
【表１８】

【００７４】
表１８は外観評価の結果を示す。レトルト処理を施すことにより顕著に煮崩れ現象を起こし、その現象は前処理条件が過酷になるほど大きかった。
【００７５】
【表１９】

【００７６】
表１９は食感評価の結果を示す。外観の評価結果と同様にレトルト処理を施すことにより明らかに食感が軟らかくなる傾向があった。最も固い食感をもたらしたのは５０℃で３０〜６０分処理区であった。レトルト処理を行わない対照区では表面のみが固くなっていた。
【００７７】
９．冷凍エダマメにおける効果
【００７８】
【表２０】

【００７９】
表２０は外観評価の結果を示す。いずれの試験区においても差は見られなかった。
【００８０】
【表２１】

【００８１】
表２１は食感評価の結果を示す。どの試験区も固い食感であった。前処理温度が高く、前処理時間を長くとることによってより効果の出ている結果となった。
【００８２】
【試験例２】
さらに、軟化防止剤を前処理条件で使用した場合に冷凍保存中の野菜の組織の軟化防止が可能か否かについて大根を使用して試験を行った。
試験方法は以下のとおりである。
【００８３】
［野菜の処理方法］
１ｃｍ厚の扇状にカットした野菜原料(大根)を、３％軟化防止剤および５％トレハロースを加熱溶解した沸騰水溶液中に入れて５分間加熱処理を行った。冷却後、調味液とともにパウチ袋にパックした。９０℃にて４５分間加熱処理を行い冷却後、凍結処理を行った。比較対照として調味液に浸漬後、液切りを行った後に凍結処理を行った。効果の判定は、官能的に固さについて５点評点法を用いて官能検査により行った。野菜の評価方法の官能評価基準は、食感により、 5.0 :非常に固い、 4.0 :固い、 3.0 :普通、 2.0 :軟らかい、 1.0 :非常に軟らかい、 の５段階であった。
【００８４】
検体区は以下のとおりである。
（１）無処理区 ：水溶液中で５分間加熱を行った後に水冷
（２）試験区−１：３％軟化防止剤＋５％トレハロースの溶液にて５分間加熱後水冷
（３）試験区−２：３％軟化防止剤＋５％トレハロースの溶液にて５分間加熱後放冷
（４）試験区−３：３％軟化防止剤＋５％トレハロースの溶液：大根＝１：１の割合で真空パックを行い、温浴中で５分間加熱後水冷
（５）試験区−４：水溶液中で５分間加熱後、３％軟化防止剤＋５％トレハロースの溶液にて冷却
（６）試験区−５：３％軟化防止剤＋５％トレハロースの溶液にて大根原料を１時間浸漬後、液切りを行い、水溶液中で５分間加熱を行った。
【００８５】
【表２２】

【００８６】
上記の表２２の結果で、パウチに大根を調味液と同時に充填した試験区のサンプルの評価は、凍結したサンプルを沸騰水中にて５分間煮沸した後に官能的にその評価を行った。無包装品については、電子レンジにて加熱解凍後に官能的に評価を行った。試験区−３，４，５においてパウチ充填品、無包装品ともに大根の中心まで薬剤の浸透が見られ、明らかに軟化防止効果が見られたが、試験区−１，４では表面のみが固くなっており、内部は凍結変性により組織が脆弱化していた。試験区−３，５は軟化防止剤が全面的に浸透していたので、自然な食感を保っていた。試験区−４は比較的内部まで浸透していたが、全体的に柔らかい食感であった。
【００８７】
＜考察＞
試験に用いた各種野菜に於いて共通して、薬剤に浸漬処理する場合に処理温度を高く、処理時間を長くすることにより食感が固くなりまた外観も比例して煮崩れを防止出来る効果があることが確認出来た。従って、野菜を高温で長時間、軟化防止剤溶液中に浸漬する事により野菜中に軟化防止剤の浸透を促進できる結果が得られた。しかしながら、カボチャにおいては処理条件が過酷になると逆に食感が柔らかくなる傾向にあった。また、タマネギでは処理条件を過酷にすると、一端は固くなる傾向を示すがある条件を過ぎると逆に柔らかくなる傾向にあった。
【００８８】
このことから、野菜を高い温度域で長時間処理溶液中に浸漬することにより処理剤の浸透は促進させられるが、加熱過多の状態になると逆に熱による組織の脆弱化が起こり、軟化を促進する結果をもたらした。
【００８９】
生・凍結の野菜の差については、ジャガイモ、ニンジンなどの根菜類は生のものより凍菜の方が軟化防止剤による効果の差が顕著であった。これは野菜が凍結条件を施される事で細胞組織が凍結変成を起こし組織が破壊されスポンジ状になり、軟化防止剤が浸透しやすくなるためと考えられる。
【００９０】
また、ジャガイモ(生,凍菜)の試験区では、処理条件が緩慢な場合、ポリフェノールオキシダーゼに起因すると考えられる黒変現象が強く現れた。中でも５０℃の温度域において処理時間が長くなるにつれて黒変現象が強く現れており、６０℃の温度域では処理時間が長くなるにつれて黒変現象が弱くなっていた。７０℃の温度域では酵素が完全に失活しているようで黒変現象は見られなかった。このことから、薬剤に浸漬する場合に、野菜類を一定の温度域に保持することにより酵素を不活性化させる事ができると考えられる。また、適切な温度の設定により、酵素失活のタイミングをコントロールできる可能性があるとも考えられる。
【００９１】
従って、軟化防止剤の使用により、野菜などブランチングを行う場合より低い温度で酵素を失活させることができるため、食感を損なわずにブランチング処理を行えるメリットがある。さらに、野菜の凍結による組織の脆弱化を防止することが確認され、特に、大根の様な組織内に比較的空気を多く含んでいる野菜類に於いて特に脱気処理を行うことなく軟化防止剤を内部まで浸透させることが可能であった。
【００９２】
【発明の効果】
本発明によれば、高圧加熱または凍結処理を行うジャガイモのレトルト食品その他の食品で問題となる軟化を防止することができ、良好な食感、保形性を維持する事ができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for preventing potato softening and a method for producing a retort food .
[0002]
[Prior art]
Conventionally, the use of calcium salts or magnesium salts has been effective in preventing softening of vegetables by retort treatment or the like. Examples of such conventional techniques include those disclosed in Japanese Patent Application Laid-Open No. 4-190756 and Japanese Patent Publication No. 3-711102.
[0003]
However, even when these treatments are performed, there is a problem that the heat treatment or the like cannot maintain sufficient texture or shape retention, or the treatment method is not simple and impractical. .
Moreover, conventionally, when foods such as vegetables were frozen and thawed, there was a problem of softening. For example, recently boiled retort pouch foods of various vegetables such as burdock, carrot, radish, persimmon, burdock, bracken, and spring are on the market. However, when these vegetables are cooked, the tissue becomes too soft or the shape of the vegetables collapses.
[0004]
[Problems to be solved by the invention]
The present invention provides a method for preventing potato softening and a method for producing a retort food, which prevents softening of potato caused by high-pressure heat sterilization treatment or freeze-thaw treatment, maintains the texture of potato , and maintains shape retention. With the goal.
[0005]
[Means for Solving the Problems]
To achieve the above object, a softening method for preventing potatoes according to the present invention, the pH7 following solutions containing at least one and a thickening polysaccharide calcium and magnesium salts, by adhering to the potatoes, the 70 ° C. It is characterized by heating at a temperature . In the potato softening prevention method according to the present invention, the potato may be frozen. In the potato softening prevention method according to the present invention, the solution preferably contains a saccharide. In that case, the Brix is preferably 5 or more.
[0006]
In the present invention , the food softening preventing agent preferably contains at least one of a calcium salt and a magnesium salt, a thickening polysaccharide, and a pH adjuster that maintains the pH of a predetermined aqueous solution at 7 or less. Furthermore, regarding the present invention, the food softening preventing agent includes at least one of a calcium salt and a magnesium salt, a thickening polysaccharide, a pH adjusting agent that maintains the pH of a predetermined aqueous solution at 7 or less, and a saccharide. preferable. In connection with the present invention, the food softening preventing agent comprises, for example, calcium salt, pectin, sodium alginate, an acidulant that maintains the pH of a predetermined aqueous solution at 7 or less, sodium gluconate, and lactose. As the sour agent, for example, glucono delta lactone can be used.
[0007]
In relation to the present invention, the retort food adheres to potato a solution containing water, at least one of calcium salt and magnesium salt, thickening polysaccharide, a pH adjusting agent for maintaining the pH of the water at 7 or less, and sugar. What was made to seal was sealed in the bag, and it heated at the temperature of 70 degreeC, It is characterized by the above-mentioned. The Brix of the solution is preferably 5 or more.
[0008]
In the method for producing a retort food according to the present invention, potato is immersed in a solution of pH 7 or less containing at least one of calcium salt and magnesium salt and a thickening polysaccharide, and then sealed in a bag and heated at a temperature of 70 ° C. It is characterized by doing.
[0009]
In the present invention, it is preferable that the following conditions (a) to (d) are satisfied.
(B) A substance containing calcium or magnesium and a thickening polysaccharide are used in combination.
(B) Adjust the pH.
(C) Perform Brix adjustment.
(D) Heat treatment is performed.
[0010]
That is, the present invention has been made in view of the fact that vegetables and other foods can be heat-treated with a solution containing a substance containing calcium or magnesium and a thickening polysaccharide to prevent softening of vegetables due to heating or freezing treatment. It is a thing. Moreover, a synergistic effect is exhibited by adjusting pH and Brix.
[0011]
The foods targeted in the present invention are foods such as vegetables, fruits, meat, etc. that soften or boil by processing such as heating or freezing, especially radish, carrot, potato, burdock, pumpkin, Chinese cabbage, onion, etc. Vegetables are listed. For example, the food is one or more of potatoes, carrots, green beans, onions, pumpkins and radishes. The food may be frozen vegetables. In particular, the present invention is effective for retort foods. In the case of retort food, it is preferable to set optimum retort processing conditions such as adjustment of pressure and change of food cut size.
[0012]
Examples of the calcium salt and magnesium salt include one or two of calcium hydroxide, calcium lactate, calcium chloride, calcium citrate, calcium sulfate, calcium dihydrogen phosphate, calcined calcium, magnesium chloride, magnesium carbonate, magnesium sulfate and the like. More than seeds can be used.
[0013]
As the thickening polysaccharide, one or more of carrageenan, locust bean gum, gellan gum, Na alginate, gelatin, HM pectin, LM pectin, guar gum, xanthan gum, tara gum, tamarind gum, agar and the like can be used.
[0014]
Vegetables and other foods can be prevented from being softened by heat treatment with an aqueous solution such as a seasoning liquid to which at least one of a calcium salt and a magnesium salt and a thickening polysaccharide are added. In the method for preventing softening of food, the anti-softening agent for food, the retort food and the method for producing retort food according to the present invention, the effect of preventing softening can be enhanced particularly for frozen vegetables.
[0015]
In the present invention, the total concentration of calcium salt and magnesium salt with respect to water is 0.05% by weight or more and 0.5% by weight or less in terms of the total concentration of calcium ions and magnesium ions. The concentration of the thickening polysaccharide with respect to water is 0.005% by weight or more. The heating temperature is a temperature of 70 ° C. or higher, and preferably around 100 ° C. for about 30 minutes. The heat treatment is preferably performed together with blanching. In addition, it is preferable to define processing conditions, such as heating temperature and heating time, according to the kind of vegetables and other foods.
[0016]
In the present invention, when the heating temperature is 70 ° C. and the food is potato, in addition to preventing softening, there is an effect of preventing blackening.
[0017]
In the present invention, the food softening preventing agent contains at least one of calcium salt and magnesium salt in an amount of 10 wt% to 99 wt% and thickening polysaccharide in an amount of 1 wt% to 90 wt%.
[0018]
Moreover, when heat-processing with aqueous solution, a softening prevention effect can further be heightened by adjusting pH and Brix.
[0019]
The softening prevention effect increases as the pH is lowered, but it is preferably adjusted to pH 5 or more and 8 or less from the viewpoint of influence on taste, and particularly preferably adjusted to pH 7 or less from the viewpoint of effect. The pH is preferably adjusted with an organic acid or an organic acid salt. For example, adipic acid, citric acid, glucono delta lactone, gluconic acid, acetic acid, DL-tartaric acid, L-tartaric acid, lactic acid, fumaric acid, DL-apple One or more of acid, trisodium citrate, sodium gluconate, sodium acetate, DL-sodium tartrate, L-tartaric acid, sodium lactate, monosodium fumarate, DL-sodium malate and the like can be used. By lowering the pH, the permeability of calcium and magnesium salts to foods is increased, and the polysaccharide thickener is hydrolyzed to lower the molecular weight, increasing the permeability to vegetables and other foods. As a result, the anti-softening effect is considered to increase synergistically.
[0020]
The effect of Brix increases as the value increases. In particular, the effect is remarkable at 5 or more. Brix is mainly adjusted with saccharides, and for example, one or more of glucose, fructose, sucrose, trehalose, xylose, sorbitol, starch syrup, oligosaccharide, dextrin, erythritol, maltitol, xylitol, etc. may be used. it can.
[0021]
The effect of Brix increases as the value increases. In particular, the effect is remarkable at 5 or more. Brix is mainly adjusted with saccharides, and for example, one or more of glucose, fructose, sucrose, trehalose, xylose, sorbitol, starch syrup, oligosaccharide, dextrin, erythritol, maltitol, xylitol, etc. may be used. it can.
[0022]
[Comparative Example 1]
The radish cut into a length of 20 mm, a width of 20 mm, and a thickness of 10 mm was filled and sealed in a retort pouch bag together with a miso seasoning solution of pH 5.5 and Brix 3.0, and sterilized by heating under high pressure at 121 ° C. for 30 minutes.
[0023]
[Example 1]
Radish cut in the same manner as in Comparative Example 1 was added to the miso seasoning liquid used in Comparative Example 1, 0.3% by weight of calcined shell shell calcium and 0.7% by weight of LM pectin, and adjusted to pH 7.0 with lactic acid and sodium lactate. The retort pouch bag was filled and sealed together with the adjusted liquid, and sterilized by high-pressure heat at 121 ° C. for 30 minutes.
[0024]
[Example 2]
The radish cut in the same manner as in Comparative Example 1 was filled and sealed in a retort pouch bag together with a liquid adjusted to pH 5.5 with lactic acid and sodium lactate, and the miso seasoning liquid used in Example 1 was sealed at 121 ° C. for 30 minutes. High-pressure heat sterilization was performed under the conditions.
[0025]
[Example 3]
The radish cut in the same manner as in Comparative Example 1 was filled and sealed in a retort pouch bag together with the liquid adjusted to Brix 10 with the miso seasoning liquid used in Example 2, and sterilized by heating under high pressure at 121 ° C. for 30 minutes. Went.
[0026]
[Example 4]
Radish cut in the same manner as in Comparative Example 1 was put in a bag together with each miso seasoning liquid used in Comparative Example 1 and Examples 1 to 3, respectively, heated at 100 ° C. for 30 minutes, and then frozen at −25 ° C. Two days after freezing, thawing with running water was performed.
[0027]
About the radish processed by the comparative example 1 and Examples 1-4, the sensory test of the external appearance and food texture was done. Evaluation was performed by the following five-step evaluation.
(5: very good 4: good 3: normal 2: bad 1: very bad)
The results of Comparative Example 1 and Examples 1 to 3 are shown in Table 1. The results of Example 4 are shown in Table 2.
[0028]
[Table 1]

[0029]
[Table 2]

[0030]
As shown in Table 1, the softening by heating of vegetables was able to be prevented by performing the process of Examples 1-3. Moreover, it turns out that there exists a synergistic effect with respect to the softening prevention of vegetables by adjustment of pH and Brix.
[0031]
Moreover, as shown in Table 2, the softening by freezing of vegetables was able to be prevented by processing with each miso seasoning liquid used in Examples 1-3. Moreover, it turns out that there exists a synergistic effect with respect to the softening prevention of vegetables by adjustment of pH and Brix.
[0032]
By the way, in the softening prevention agent of the foodstuff of the above-mentioned Example, the effect appeared only on the surface according to the kind of vegetables, and the difference was seen by the food texture of the exterior and inside of vegetables. For this reason, the following Test Example 1 and Test Example 2 examined the promotion of the permeability of the softening inhibitor by changing the pretreatment conditions, particularly temperature and time.
[0033]
[Test Example 1]
Test Example 1 shows a test example of the effect on retort food.
The test method is as follows.
[Vegetable processing method]
Each vegetable and shrimp obtained by cutting vegetable raw materials (potato, carrot, onion) to a size of 1 to 2 cm were pretreated for 30 to 120 minutes in a temperature range of 50 to 70 ° C. After that, each vegetable is packed in a retort pouch bag together with carrero (carrero: vegetable = 2: 1), sterilized by retort (121 ° C: 30 minutes, 2.5 kg / cm ² ), and water-cooled to prepare a test sample. did. Judgment of the effect was performed by a sensory test using a 5-point scoring method for appearance and hardness. Table 3 shows sensory evaluation criteria for the vegetable evaluation method.
[0034]
[Table 3]

[0035]
The sample areas are as follows.
(1) No treatment zone: only retort treatment (2) Control zone:
It was dipped in an aqueous solution of 3% softening inhibitor and trehalose 5% and boiled. The boil temperature was 100 ° C., the boil time was set to 5 minutes for potatoes, carrots and green beans, and 3 minutes for onions and pumpkins. Then, the retort process was performed after pack filling in the ratio of 10: 1 of curry roux: vegetables.
(3) Test area-1:
It was dipped in an aqueous solution of 3% softening inhibitor and trehalose 5% and boiled. The boil treatment conditions were 30 to 120 minutes in a temperature range of 50 to 70 ° C. Then, the retort process was performed after pack filling of the ratio of Carreru: vegetables to 2: 1.
(4) Test section-2:
After blanching with an aqueous solution of 3% anti-softening agent + 5% trehalose, it was taken out from the aqueous solution and immersed in an aqueous solution of 3% anti-softening agent + trehalose 5% to perform a boil treatment. The boil treatment conditions were 30 to 120 minutes in a temperature range of 60 ° C. Then, the retort process was performed after pack filling of the ratio of Carreru: vegetables to 2: 1.
[0036]
In Test Example 1 and Test Example 2, the prescription of the softening preventing agent is as follows. All percentages in the formula mean weight percent.
Calcined shell calcium: 5.0% Pectin: 3.0% Sodium alginate: 1.0% Gluconodelta lactone (acidulant): 43% Sodium gluconate: 5.0% Lactose (food material): 43%
The results are shown below.
[0037]
1. Effect on raw potatoes [0038]
[Table 4]

[0039]
As shown in Table 4, almost no boiling was observed in any specimen. Only the untreated area had rounded corners and caused some boiling. Further, the blackening phenomenon occurs in the treatment zone of 50 ° C. to 60 ° C., the blackening phenomenon becomes higher as the heating time becomes longer in the temperature range of 50 ° C., and the blackening phenomenon becomes longer as the time becomes longer at 60 ° C. The phenomenon was not seen. That is, the effect of suppressing the polyphenol oxidase activity was clearly observed.
[0040]
[Table 5]

[0041]
The results in Table 5 show the texture evaluation. The potatoes in any of the test sections had a hard texture, but there was a tendency for the softening prevention effect to be high by increasing the processing temperature and the processing time.
[0042]
2. Effect on frozen potatoes [0043]
[Table 6]

[0044]
The results in Table 6 show the appearance evaluation. In all the test plots, the phenomenon of boiling was small, and the degree of boiling in both the untreated plot and the control plot was almost square. However, a blackening phenomenon was observed in the test section treated in the temperature range of 50 ° C to 60 ° C. In the temperature range of 50 ° C, the degree of the blackening phenomenon increased when treated for a long time. When treated for a long time, the degree of blackening decreased. This phenomenon was similar to that of raw potatoes.
[0045]
[Table 7]

[0046]
The results in Table 7 show the texture evaluation. The potatoes in all the test sections maintained a firm texture, but the effect tended to increase by treating them at high temperatures for a long time. However, sourness was felt in all test sections.
[0047]
3. Effects on raw carrots
[Table 8]

[0049]
The results in Table 8 show the boil-out phenomenon of appearance. In any of the test groups, the boiling phenomenon was hardly observed, and a change in color was observed in Test Groups 1 and 2, and the color was slightly changed to yellow.
[0050]
[Table 9]

[0051]
The results in Table 9 show the texture evaluation results. All test plots showed a firm texture. The effect tended to increase by treating at high temperature for a long time.
[0052]
4). Effect on frozen carrots
[Table 10]

[0054]
Table 10 shows the results of appearance evaluation. In any of the test sections, the phenomenon of boiling down was not observed. In the test plot where the boil-off phenomenon was observed, the corners were rounded. In the control group, the color changed slightly and yellowish.
[0055]
[Table 11]

[0056]
Table 11 shows the results of the texture evaluation. All the test plots had a hard texture, and the effect tended to increase when treated at a high temperature for a long time. However, sourness was felt in all test sections.
[0057]
5). Effect on raw onion
[Table 12]

[0059]
The results in Table 12 show the results of appearance evaluation. In any of the test plots, no boiling phenomenon was observed. It seemed to be slightly dissolved in the untreated area.
[0060]
[Table 13]

[0061]
Table 13 shows the results of the texture evaluation. All the test plots maintained the onion texture. However, when the treatment temperature is 70 ° C., the treatment tends to be slightly soft when treated for a long time.
[0062]
6). Effect on frozen onion
[Table 14]

[0064]
Table 14 shows the results of appearance evaluation. In the test group-2, the boiling phenomenon was observed as the treatment was performed for a long time, and also in the test group-1, the degree of the boiling phenomenon was apt to be increased as the treatment temperature was heated for a long time in the 70 ° C. region.
[0065]
[Table 15]

[0066]
Table 15 shows the results of the texture evaluation. There was a tendency for the heat treatment conditions to become harder, but on the contrary, depending on the temperature range, the heat treatment conditions tended to become softer. Moreover, sourness was felt in any test section.
[0067]
7). Effect on raw pumpkins [0068]
[Table 16]

[0069]
Table 16 shows the appearance evaluation. By applying the retort treatment, the boiling phenomenon became stronger, and the tendency was greater as the temperature of the pretreatment conditions increased.
[0070]
[Table 17]

[0071]
Table 17 shows the results of the texture evaluation. The texture was softer in proportion to the appearance of boiling down.
[0072]
8). Effects on frozen pumpkins
[Table 18]

[0074]
Table 18 shows the results of appearance evaluation. The retort treatment caused a remarkable boiling phenomenon, which was so great that the pretreatment conditions became severe.
[0075]
[Table 19]

[0076]
Table 19 shows the results of the texture evaluation. There was a tendency for the texture to be clearly softened by applying retort treatment as in the appearance evaluation results. It was a treatment section at 50 ° C. for 30 to 60 minutes that gave the hardest texture. In the control group without retort treatment, only the surface was hardened.
[0077]
9. Effects on frozen shrimp
[Table 20]

[0079]
Table 20 shows the results of appearance evaluation. There was no difference in any of the test plots.
[0080]
[Table 21]

[0081]
Table 21 shows the results of the texture evaluation. All test areas had a firm texture. The results were more effective when the pretreatment temperature was high and the pretreatment time was increased.
[0082]
[Test Example 2]
Furthermore, when the softening inhibitor was used under pretreatment conditions, a test was conducted using radishes to determine whether or not the softening of the vegetable tissue during frozen storage was possible.
The test method is as follows.
[0083]
[Vegetable processing method]
A vegetable raw material (daikon radish) cut into a fan shape with a thickness of 1 cm was placed in a boiling aqueous solution in which 3% softening inhibitor and 5% trehalose were dissolved by heating and heat-treated for 5 minutes. After cooling, it was packed in a pouch bag together with the seasoning liquid. Heat treatment was performed at 90 ° C. for 45 minutes, and after cooling, freezing treatment was performed. As a comparative control, the sample was immersed in a seasoning solution, drained, and then subjected to a freezing treatment. The effect was judged by a sensory test using a five-point scoring method for sensory hardness. The sensory evaluation criteria of the vegetable evaluation method were five levels according to the texture: 5.0: very hard, 4.0: hard, 3.0: normal, 2.0: soft, 1.0: very soft.
[0084]
The sample areas are as follows.
(1) Untreated section: Heated in an aqueous solution for 5 minutes and then water-cooled (2) Test section-1: Heated in a solution of 3% softening inhibitor and 5% trehalose for 5 minutes and then water-cooled (3) Test section-2 : 3% anti-softening agent + 5% trehalose solution heated for 5 minutes and then allowed to cool (4) Test section 3: 3% anti-softening agent + 5% trehalose solution: radish = 1: 1 vacuum packing Heated in a warm bath for 5 minutes and then water-cooled (5) Test section -4: Heated in an aqueous solution for 5 minutes and then cooled in a solution of 3% softening inhibitor + 5% trehalose (6) Test section -5: 3% softening prevention The radish raw material was dipped in a solution of an agent + 5% trehalose for 1 hour, drained, and heated in an aqueous solution for 5 minutes.
[0085]
[Table 22]

[0086]
As a result of the above Table 22, the evaluation of the sample in the test section in which the pouch was filled with the radish at the same time as the seasoning liquid was performed sensorially after boiling the frozen sample in boiling water for 5 minutes. About the unwrapped product, it evaluated sensuously after heating and thawing in a microwave oven. In test groups-3, 4, and 5, the penetration of the drug was observed to the center of the radish in both the pouch-filled product and the unwrapped product, and the softening prevention effect was clearly seen, but only the surface was hard in test groups -1 and 4 The inside was weakened by freeze denaturation. In Test Zones 3 and 5, since the softening inhibitor was completely permeated, the natural texture was maintained. Test group-4 penetrated relatively to the inside, but had a soft texture overall.
[0087]
<Discussion>
Commonly used for various vegetables used in the test, the effect of being able to prevent cooking by increasing the treatment temperature and lengthening the treatment time and making the texture harder in proportion to the appearance, in the case of immersion treatment in chemicals. It was confirmed that there was. Therefore, it was possible to promote the penetration of the softening inhibitor into the vegetable by immersing the vegetable in the softening agent solution at a high temperature for a long time. However, in the case of pumpkins, when the processing conditions are severe, the texture tends to be soft. Onion, when processing conditions were severe, one end had a tendency to become hard, and when it passed a certain condition, it tended to be soft.
[0088]
For this reason, the penetration of the treatment agent is promoted by immersing the vegetable in the treatment solution for a long time at a high temperature range, but when the state becomes excessively heated, the tissue is weakened due to heat, and softening is promoted. Brought the result.
[0089]
Regarding the difference between fresh and frozen vegetables, root vegetables such as potatoes and carrots showed a greater difference in the effect of the softening inhibitor in frozen vegetables than in raw vegetables. This is thought to be due to the fact that the freezing condition of the vegetables causes the cell tissue to undergo freezing and metamorphosis, the tissue is destroyed and becomes sponge-like, and the softening preventing agent easily penetrates.
[0090]
In addition, in the potato (raw, frozen vegetable) test group, when the treatment conditions were slow, a blackening phenomenon that was thought to be caused by polyphenol oxidase appeared strongly. In particular, the blackening phenomenon appears strongly as the treatment time becomes longer in the temperature range of 50 ° C., and the blackening phenomenon becomes weaker as the treatment time becomes longer in the temperature range of 60 ° C. In the temperature range of 70 ° C., the enzyme seems to be completely inactivated, and no blackening phenomenon was observed. From this, when immersed in a chemical | medical agent, it is thought that an enzyme can be inactivated by hold | maintaining vegetables in a fixed temperature range. It is also considered that the timing of enzyme deactivation may be controlled by setting an appropriate temperature.
[0091]
Therefore, the use of an anti-softening agent can inactivate the enzyme at a lower temperature than when blanching such as vegetables, so that there is an advantage that the blanching treatment can be performed without impairing the texture. Furthermore, it has been confirmed that it prevents the weakening of tissues due to freezing of vegetables, especially in vegetables that contain a lot of air in tissues such as radishes, preventing softening without degassing. It was possible to penetrate the agent to the inside.
[0092]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the softening which becomes a problem in the potato retort foods and other foodstuffs which carry out a high pressure heating or a freezing process can be prevented, and favorable food texture and shape retention property can be maintained.

Claims (3)

The pH7 following solutions containing at least one and a thickening polysaccharide calcium and magnesium salts, by adhering to the potatoes, softening method for preventing potatoes, which comprises heating at a temperature of 70 ° C.. Softening prevention method according to claim 1, wherein potato, wherein the potato is frozen. A method for producing a retort food, comprising: immersing potatoes in a solution having a pH of 7 or less containing at least one of a calcium salt and a magnesium salt and a thickening polysaccharide; sealing the bag in a bag; and heating at 70 ° C. .