JP4143240B2 - Method for producing frozen vegetables - Google Patents
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- JP4143240B2 JP4143240B2 JP2000037933A JP2000037933A JP4143240B2 JP 4143240 B2 JP4143240 B2 JP 4143240B2 JP 2000037933 A JP2000037933 A JP 2000037933A JP 2000037933 A JP2000037933 A JP 2000037933A JP 4143240 B2 JP4143240 B2 JP 4143240B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、凍結・解凍による組織の変性や離水が少なく、食感の優れた冷凍野菜の製造方法に関する。本発明で得られる解凍後の野菜は、水っぽくなく、野菜の持つ自然な硬さを有して食感の優れたものである。
【０００２】
【従来の技術】
近年、消費者の健康志向の高まりや食生活の簡便化に伴い、手軽に調理することができる冷凍野菜の需要が高まっている。しかしながら、冷凍野菜を調理し、食卓に供した場合、生野菜から調理したときに感じられる野菜の持つ自然な食感を再現することは困難である。
一般に、凍結・解凍した野菜では、冷凍時に形成される氷晶により組織が破壊され食感が悪くなる。また、凍結保存時に起こる氷晶の粗大化は、解凍時に組織から水を分離する原因にもなり、品質が著しく低下する。そこで、この問題を解決するために、従来より冷凍時に形成される氷晶を小さくする方法や、凍結前に組織を強化する方法が提案されている。
【０００３】
前者は、凍結前に不凍性物質を組織に浸漬させることで、組織中の水を不凍性物質と置き換える方法、すなわち、糖液を浸透させて凍結する方法（特開平5-103587号公報）や糖と無機塩類、糖とエタノ─ル等の混合液に浸漬させ凍結する方法（特開平4- 27375号公報）である。また、後者は、植物の骨格形成成分としてのペクチン物質とカルシウム塩の結合により細胞壁を強固にし、氷晶による破壊を回避する方法（日本食品工業学会誌, vol.25, p.213, 1978)、すなわち、カルシウム溶液中で加熱処理する方法（特開平8-140570号公報）等である。
【０００４】
【発明が解決しようとする課題】
本発明者らは、従来より、食感の良い冷凍野菜を提供するために、鋭意研究を進めてきたところ、野菜を尿素を含む溶液に浸漬させた後、冷凍することにより、解凍後に良好な食感が得られることを見出し、本発明を完成するに至った。
したがって、本発明は、野菜組織に若干量の尿素を含浸させることにより、食感の優れた冷凍野菜を提供することを課題とする。
【０００５】
【課題を解決するための手段】
本発明では、野菜をカットした後、尿素を含有した溶液に浸漬し、冷凍する。本発明で使用する溶液中の尿素濃度は、0.005 〜0.1 重量％が好ましい。この濃度が 0.005重量％未満であると、組織が軟らかく、また、水っぽくなり、好ましい食感を有する冷凍野菜を得ることはできない。また、この濃度が0.1 重量％を越えると、好ましい食感を有する冷凍野菜を得ることはできず、風味にも影響するので好ましくない。
本発明で使用する尿素としては、化成品の尿素を使用しても良いし、あるいはナノフィルトレーション（ＮＦ）膜や逆浸透（ＲＯ）膜を使用して、乳や乳素材等の尿素を含む天然物から調製した尿素含有組成物を使用しても良い。
【０００６】
さらに、上記の尿素を含む溶液に、糖や糖アルコール並びにカルシウム塩やマグネシウム塩を加えて溶解し、浸漬液とすると、尿素のみを含む溶液と比較して野菜組織の食感が、さらに、水っぽくなく、野菜の持つ自然な硬さを有していて、好ましいものとなる。
本発明で使用する糖や糖アルコールとしては、グルコース、フラクトース、キシロース、シュクロース、ラクトース、マルトース、ソルビトール、キシリトール、ラクチトール、エリスリトール及びグリセリン等を例示することができる。この糖や糖アルコールの濃度は、１〜30重量％程度となるよう溶解すると良い。この濃度が１重量％未満であると、効果が期待できない。また、この濃度が30重量％を越えると、風味に影響を及ぼすので好ましくない。
また、本発明で使用するカルシウム塩やマグネシウム塩としては、乳酸カルシウム、酢酸カルシウム及び塩化カルシウム並びに塩化マグネシウム、硫酸マグネシウム及び炭酸マグネシウム等を例示することができる。このカルシウム塩やマグネシウム塩の濃度は、0.001 〜0.1 Ｍ程度となるように溶解すると良い。この濃度が0.001 Ｍ未満になると効果がなく、0.1 Ｍを越えると、苦みを生じるので好ましくない。
【０００７】
【発明の実施の形態】
本発明は、好ましくは、0.005 〜0.1 重量％の尿素を含む溶液に野菜を浸漬した後、冷凍して、冷凍野菜を製造する。このようにして、尿素を含む溶液に野菜を浸漬することにより、水っぽくなく、野菜の持つ自然な硬さを有していて、好ましい食感を有する冷凍野菜を得ることができる。
次に、実施例を示し、本発明をさらに詳しく説明する。
なお，実施例２以下で使用する尿素は、参考例１の方法により調製された乳由来の尿素含有組成物である。
【０００８】
【参考例１】
11.3mg/ 100 mlの割合で尿素を含んでいるホエー 50 l について、食塩阻止率が50％のＮＦ膜(Desal-5; Desalination社製）を使用し、３倍濃縮を行った。膜処理は、操作温度50℃、圧力1.3 MPa の条件で行った。このＮＦ膜での処理により透過液を分離、回収した後、この透過液を凍結乾燥して、乳由来の尿素含有組成物の粉末200gを得た。
この乳由来の尿素含有組成物の粉末の成分値を表１に示す。
なお、この乳由来の尿素含有組成物の粉末の尿素濃度は2.5 重量％であった。
【０００９】
【表１】
───────────────
水分 3.0 （重量％）
脂肪 0.2
蛋白質 24.8
糖質 3.1
灰分 68.9
───────────────
【００１０】
【実施例１】
尿素濃度が0.05重量％となるように、水に化成品の尿素を溶解して浸漬液を調製した。この浸漬液に、カットしたニンジン及びダイコンを投入し、沸騰させて20分間加熱した後、室温まで放冷した。そして、放冷したニンジン及びダイコンを−20℃で急速冷凍し、同温度で３日間凍結保存した。その後、沸騰水中に２分間浸漬することにより解凍し、本発明品１とした。
【００１１】
【実施例２】
参考例１で得られた乳由来の尿素含有組成物を使用し、尿素濃度が0.05重量％となるように、水に乳由来の尿素含有組成物を溶解して浸漬液を調製した。この浸漬液に、カットしたニンジン及びダイコンを投入し、沸騰させて20分間加熱した後、室温まで放冷した。そして、放冷したニンジン及びダイコンを−20℃で急速冷凍し、同温度で３日間凍結保存した。その後、沸騰水中に２分間浸漬することにより解凍し、本発明品２とした。
【００１２】
【比較例１】
水に、カットしたニンジン及びダイコンを投入し、沸騰させて20分間加熱した後、室温になるまで放冷した。そして、放冷したニンジン及びダイコンを−20℃で急速冷凍し、同温度で３日間凍結保存した。その後、沸騰水中に２分間浸漬することにより解凍し、比較品１とした。
【００１３】
【試験例１】
本発明品１、本発明品２及び比較品１の食感について、パネラー15名による官能評価を行った。
その結果を表２に示す。
【００１４】
【表２】
なお、評価基準は、５：非常に良好、４：良好、３：普通、２：悪い、１：非常に悪いとし、15名の平均点で表わした。
これによると、比較品１は、水っぽく、軟らかく、歯ごたえがなく、好ましくない食感であった。それに対し、本発明品１及び本発明品２は、比較品１よりも水っぽくなく、歯ごたえがあり、やや好ましい食感であった。
【００１６】
【実施例３】
参考例１で得られた乳由来の尿素含有組成物を使用し、尿素濃度が0.05重量％となるように、水に乳由来の尿素含有組成物を溶解し、さらに、グルコース濃度が20重量％となるように、グルコースを溶解して浸漬液を調製した。この浸漬液に、カットしたニンジン及びダイコンを投入し、沸騰させて20分間加熱した後、室温まで放冷した。そして、放冷したニンジン及びダイコンを−20℃で急速冷凍し、同温度で３日間凍結保存した。その後、沸騰水中に２分間浸漬することにより解凍し、本発明品３とした。
【００１７】
【実施例４】
参考例１で得られた乳由来の尿素含有組成物を使用し、尿素濃度が0.05重量％となるように、水に乳由来の尿素含有組成物を溶解し、さらに、乳酸カルシウム濃度が0.05Ｍとなるように、乳酸カルシウムを溶解して浸漬液を調製した。この浸漬液に、カットしたニンジン及びダイコンを投入し、沸騰させて20分間加熱した後、室温まで放冷した。そして、放冷したニンジン及びダイコンを−20℃で急速冷凍し、同温度で３日間凍結保存した。その後、沸騰水中に２分間浸漬することにより解凍し、本発明品４とした。
【００１８】
【実施例５】
参考例１で得られた乳由来の尿素含有組成物を使用し、尿素濃度が0.05重量％となるように、水に乳由来の尿素含有組成物を溶解し、さらに、グルコース濃度が20重量％、乳酸カルシウム濃度が0.05Ｍとなるように、グルコース及び乳酸カルシウムを溶解して浸漬液を調製した。この浸漬液に、カットしたニンジン及びダイコンを投入し、沸騰させて20分間加熱した後、室温まで放冷した。そして、放冷したニンジン及びダイコンを−20℃で急速冷凍し、同温度で３日間凍結保存した。その後、沸騰水中に２分間浸漬することにより解凍し、本発明品５とした。
【００１９】
【比較例２】
グルコース濃度が20重量％となるように、水にグルコースを溶解した浸漬液に、カットしたニンジン及びダイコンを投入し、沸騰させて20分間加熱した後、室温まで放冷した。そして、放冷したニンジン及びダイコンを−20℃で急速冷凍し、同温度で３日間凍結保存した。その後、沸騰水中に２分間浸漬することにより解凍し、比較品２とした。
【００２０】
【比較例３】
乳酸カルシウム濃度が0.05Ｍとなるように、水に乳酸カルシウムを溶解した浸漬液に、カットしたニンジン及びダイコンを投入し、沸騰させて20分間加熱した後、室温まで放冷した。放冷したニンジン及びダイコンを−20℃で急速冷凍し、同温度で３日間凍結保存した。その後、沸騰水中に２分間浸漬することにより解凍し、比較品３とした。
【００２１】
【試験例２】
本発明品３、本発明品４及び本発明品５並びに比較品２及び比較品３の食感について、試験例１と同様に官能評価を行った。
その結果を表３に示す。
【００２２】
【表３】
これによると、比較品２は、水っぽくなかったが、軟らかく、歯ごたえがない食感であった。また、比較品３は歯ごたえはあったが、筋っぽく、水っぽく、好ましくない食感であった。それに対し、本発明品３は、比較品２よりも、水っぽくなく、歯ごたえがあり、また、本発明品４は、比較品３よりも、筋っぽくなく、硬く、歯ごたえがある食感であった。さらに、本発明品５は、本発明品３及び本発明品４よりも水っぽくなく、筋っぽさのない、さくさくとした歯ごたえがあり、野菜のもつ自然な硬さを有していて、好ましい食感であった。
【００２４】
【発明の効果】
尿素を含む溶液に野菜を浸漬させた後、冷凍することにより、凍結・解凍した後も、食感の優れた冷凍野菜を製造することができる。さらに、上記の溶液に糖や糖アルコールを溶解して浸漬液とすると、尿素のみを含む溶液を浸漬液とする場合と比較して、野菜組織の食感が、さらに、水っぽくなく，野菜の持つ自然な硬さを有していて、好ましいものとなる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a frozen vegetable that has less texture and water separation due to freezing and thawing and has an excellent texture. The vegetables after thawing obtained in the present invention are not watery, have the natural hardness of vegetables, and have an excellent texture.
[0002]
[Prior art]
In recent years, the demand for frozen vegetables that can be easily cooked has been increasing with increasing consumer health and simplifying eating habits. However, when frozen vegetables are cooked and served on a table, it is difficult to reproduce the natural texture of vegetables felt when cooking from raw vegetables.
In general, in frozen and thawed vegetables, the structure is destroyed by ice crystals formed during freezing, and the texture becomes worse. The coarsening of ice crystals that occurs during cryopreservation also causes water to separate from the tissue during thawing, and the quality is significantly reduced. Therefore, in order to solve this problem, methods for reducing ice crystals formed during freezing and methods for strengthening the structure before freezing have been proposed.
[0003]
The former is a method of immersing an antifreeze substance in the tissue before freezing to replace the water in the tissue with the antifreeze substance, that is, a method of freezing by infiltrating a sugar solution (JP-A-5-103587) And a method of freezing by immersing in a mixed solution of sugar and inorganic salts, sugar and ethanol, etc. (JP-A-4-27375). The latter is a method of strengthening the cell wall by binding a calcium salt with a pectin substance as a plant skeleton-forming component and avoiding destruction by ice crystals (Japan Food Industry Association, vol.25, p.213, 1978). That is, a method of heat treatment in a calcium solution (Japanese Patent Laid-Open No. 8-140570) and the like.
[0004]
[Problems to be solved by the invention]
The inventors of the present invention have been diligently researched to provide a frozen vegetable with a good texture, and after immersing the vegetable in a solution containing urea and then freezing it, it is good after thawing. The present inventors have found that a texture can be obtained and have completed the present invention.
Therefore, this invention makes it a subject to provide the frozen vegetable excellent in food texture by impregnating some amount of urea to a vegetable structure | tissue.
[0005]
[Means for Solving the Problems]
In this invention, after cutting vegetables, it is immersed in the solution containing urea and frozen. The urea concentration in the solution used in the present invention is preferably 0.005 to 0.1% by weight. When this concentration is less than 0.005% by weight, the tissue becomes soft and watery, and a frozen vegetable having a favorable texture cannot be obtained. On the other hand, when the concentration exceeds 0.1% by weight, it is not preferable because frozen vegetables having a favorable texture cannot be obtained and the flavor is affected.
As urea used in the present invention, chemical urea may be used, or nanofiltration (NF) membrane or reverse osmosis (RO) membrane may be used to replace urea such as milk or milk material. Urea-containing compositions prepared from natural products may also be used.
[0006]
Furthermore, when sugar, sugar alcohol and calcium salt or magnesium salt are added to the above solution containing urea and dissolved, and the immersion liquid is used, the texture of the vegetable tissue is more watery than the solution containing only urea. It has the natural hardness of vegetables and is preferable.
Examples of the sugar and sugar alcohol used in the present invention include glucose, fructose, xylose, sucrose, lactose, maltose, sorbitol, xylitol, lactitol, erythritol, and glycerin. The sugar or sugar alcohol concentration is preferably dissolved so as to be about 1 to 30% by weight. If this concentration is less than 1% by weight, the effect cannot be expected. On the other hand, when the concentration exceeds 30% by weight, the flavor is affected, which is not preferable.
Examples of the calcium salt or magnesium salt used in the present invention include calcium lactate, calcium acetate and calcium chloride, magnesium chloride, magnesium sulfate and magnesium carbonate. The calcium salt or magnesium salt concentration is preferably dissolved so as to be about 0.001 to 0.1M. If this concentration is less than 0.001 M, there is no effect, and if it exceeds 0.1 M, bitterness is generated, which is not preferable.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, preferably, a vegetable is immersed in a solution containing 0.005 to 0.1% by weight of urea and then frozen to produce a frozen vegetable. In this way, by immersing vegetables in a solution containing urea, it is possible to obtain frozen vegetables that are not watery, have the natural hardness of vegetables, and have a favorable texture.
Next, an Example is shown and this invention is demonstrated in more detail.
The urea used in Example 2 and below is a milk-containing urea-containing composition prepared by the method of Reference Example 1.
[0008]
[Reference Example 1]
About 50 l of whey containing urea at a rate of 11.3 mg / 100 ml, an NF membrane (Desal-5; manufactured by Desalination) with a salt rejection of 50% was used and concentrated three times. The membrane treatment was performed under the conditions of an operating temperature of 50 ° C. and a pressure of 1.3 MPa. The permeate was separated and recovered by treatment with this NF membrane, and this permeate was freeze-dried to obtain 200 g of a urea-containing composition powder derived from milk.
Table 1 shows the component values of the powder of the milk-containing urea-containing composition.
The urea concentration of the milk-containing urea-containing composition powder was 2.5% by weight.
[0009]
[Table 1]
───────────────
Moisture 3.0 (wt%)
Fat 0.2
Protein 24.8
Carbohydrate 3.1
Ash content 68.9
───────────────
[0010]
[Example 1]
An immersion liquid was prepared by dissolving the chemical urea in water so that the urea concentration was 0.05% by weight. Cut carrots and radish were put into this immersion liquid, boiled and heated for 20 minutes, and then allowed to cool to room temperature. Then, the cooled carrots and radish were snap frozen at −20 ° C. and stored frozen at the same temperature for 3 days. Then, it thawed by being immersed in boiling water for 2 minutes, and it was set as the product 1 of the present invention.
[0011]
[Example 2]
The milk-derived urea-containing composition obtained in Reference Example 1 was used, and an immersion liquid was prepared by dissolving the milk-derived urea-containing composition in water so that the urea concentration was 0.05% by weight. Cut carrots and radish were put into this immersion liquid, boiled and heated for 20 minutes, and then allowed to cool to room temperature. Then, the cooled carrots and radish were snap frozen at −20 ° C. and stored frozen at the same temperature for 3 days. Then, it thawed by being immersed in boiling water for 2 minutes, and it was set as the product 2 of the present invention.
[0012]
[Comparative Example 1]
The cut carrot and radish were put into water, boiled and heated for 20 minutes, and then allowed to cool to room temperature. Then, the cooled carrots and radish were snap frozen at −20 ° C. and stored frozen at the same temperature for 3 days. Then, it thawed by being immersed in boiling water for 2 minutes, and it was set as the comparative product 1.
[0013]
[Test Example 1]
About the food texture of this invention product 1, this invention product 2, and the comparison product 1, sensory evaluation by 15 panelists was performed.
The results are shown in Table 2.
[0014]
[Table 2]
The evaluation criteria are 5: very good, 4: good, 3: normal, 2: bad, 1: very bad, and are represented by the average score of 15 people.
According to this, the comparative product 1 was watery, soft, not crunchy, and had an unfavorable texture. On the other hand, the product 1 of the present invention and the product 2 of the present invention were less watery than the comparative product 1, had a crunchy texture, and had a slightly preferred texture.
[0016]
[Example 3]
Using the milk-containing urea-containing composition obtained in Reference Example 1, the urea-containing composition derived from milk is dissolved in water so that the urea concentration is 0.05% by weight, and the glucose concentration is 20% by weight. Then, glucose was dissolved to prepare an immersion liquid. Cut carrots and radish were put into this immersion liquid, boiled and heated for 20 minutes, and then allowed to cool to room temperature. Then, the cooled carrots and radish were snap frozen at −20 ° C. and stored frozen at the same temperature for 3 days. Then, it thawed by being immersed in boiling water for 2 minutes, and it was set as this invention product 3.
[0017]
[Example 4]
Using the milk-derived urea-containing composition obtained in Reference Example 1, the urea-containing composition derived from milk was dissolved in water so that the urea concentration was 0.05% by weight, and the calcium lactate concentration was 0.05M. Then, an immersion liquid was prepared by dissolving calcium lactate. Cut carrots and radish were put into this immersion liquid, boiled and heated for 20 minutes, and then allowed to cool to room temperature. Then, the cooled carrots and radish were snap frozen at −20 ° C. and stored frozen at the same temperature for 3 days. Then, it thawed by being immersed in boiling water for 2 minutes, and it was set as the product 4 of the present invention.
[0018]
[Example 5]
Using the milk-containing urea-containing composition obtained in Reference Example 1, the urea-containing composition derived from milk is dissolved in water so that the urea concentration is 0.05% by weight, and the glucose concentration is 20% by weight. The immersion liquid was prepared by dissolving glucose and calcium lactate so that the calcium lactate concentration was 0.05M. Cut carrots and radish were put into this immersion liquid, boiled and heated for 20 minutes, and then allowed to cool to room temperature. Then, the cooled carrots and radish were snap frozen at −20 ° C. and stored frozen at the same temperature for 3 days. Then, it thawed by being immersed in boiling water for 2 minutes, and it was set as the product 5 of the present invention.
[0019]
[Comparative Example 2]
Cut carrots and radish were put into an immersion liquid in which glucose was dissolved in water so that the glucose concentration was 20% by weight, boiled and heated for 20 minutes, and then allowed to cool to room temperature. Then, the cooled carrots and radish were snap frozen at −20 ° C. and stored frozen at the same temperature for 3 days. Then, it thawed by being immersed in boiling water for 2 minutes, and it was set as the comparative product 2.
[0020]
[Comparative Example 3]
Cut carrots and radish were put into an immersion liquid in which calcium lactate was dissolved in water so that the calcium lactate concentration was 0.05 M, boiled, heated for 20 minutes, and then allowed to cool to room temperature. The cooled carrots and radish were snap frozen at -20 ° C and stored frozen at the same temperature for 3 days. Then, it thawed by being immersed in boiling water for 2 minutes, and it was set as the comparative product 3.
[0021]
[Test Example 2]
In the same manner as in Test Example 1, the sensory evaluation was performed on the texture of the inventive product 3, the inventive product 4, the inventive product 5, the comparative product 2 and the comparative product 3.
The results are shown in Table 3.
[0022]
[Table 3]
According to this, the comparative product 2 was not watery, but had a soft texture without texture. Moreover, although the comparative product 3 had a crunchy texture, it was streaky, watery, and an unpleasant texture. On the other hand, the product 3 of the present invention is less watery and chewy than the comparative product 2, and the product 4 of the present invention is less stiff, harder and chewy than the comparative product 3. It was. Further, the product 5 of the present invention is less watery than the products 3 and 4 of the present invention and has a crunchy texture that is not streaky and has the natural hardness of vegetables, which is preferable. It was a texture.
[0024]
【The invention's effect】
By immersing vegetables in a solution containing urea and then freezing, frozen vegetables with excellent texture can be produced even after freezing and thawing. Furthermore, when sugar or sugar alcohol is dissolved in the above solution to make an immersion liquid, the texture of the vegetable tissue is not even watery and has a vegetable texture as compared to the case where a solution containing only urea is used as the immersion liquid. It has a natural hardness and is preferable.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000037933A JP4143240B2 (en) | 2000-02-16 | 2000-02-16 | Method for producing frozen vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000037933A JP4143240B2 (en) | 2000-02-16 | 2000-02-16 | Method for producing frozen vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001224304A JP2001224304A (en) | 2001-08-21 |
| JP4143240B2 true JP4143240B2 (en) | 2008-09-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000037933A Expired - Fee Related JP4143240B2 (en) | 2000-02-16 | 2000-02-16 | Method for producing frozen vegetables |
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| Country | Link |
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| JP (1) | JP4143240B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4987612B2 (en) * | 2007-08-07 | 2012-07-25 | 日本たばこ産業株式会社 | Combined food for thawing microwave equipment |
| CN113180098A (en) * | 2021-06-02 | 2021-07-30 | 渤海大学 | Preparation and application of secondary refrigerant for ultrasonic fruit and vegetable dipping and freezing |
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2000
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| Publication number | Publication date |
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| JP2001224304A (en) | 2001-08-21 |
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