JP4490398B2 - Process for producing processed root vegetables and process for producing food containing root vegetables - Google Patents
Process for producing processed root vegetables and process for producing food containing root vegetables Download PDFInfo
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- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、加工根菜類の製造方法及び根菜類を含む食品の製造方法及びその製品に関するものであり、更に詳しくは、カットした人参、ごぼう、大根、馬鈴薯等の根菜類をブランチングを省略して凍結し、次いで、得られた冷凍根菜類に、解凍及び組織強化処理を実施した後、著しく品質が劣化しない条件で一定期間保持するという簡便な処理を実施することにより、保持期間に応じて、破断強度を向上させた、加熱殺菌後でも軟化することのない根菜類の製造方法及び該根菜類を含む食品に関するものである。 The present invention relates to a method for producing processed root vegetables, a method for producing a food containing root vegetables, and a product thereof, and more particularly, omitting branching of root vegetables such as carrots, burdock, radishes, and potatoes. The frozen root vegetables obtained are then frozen and then subjected to thawing and tissue strengthening treatment, and then subjected to a simple treatment of holding for a certain period of time under conditions where the quality is not significantly deteriorated. The present invention relates to a method for producing root vegetables that has improved breaking strength and does not soften even after heat sterilization, and a food containing the root vegetables.
従来の一般的な冷凍人参は、例えば、人参をカットし、ブランチング（９０〜１００℃、３〜６分程度）した後、凍結することで製造されている（非特許文献１）。しかし、この種の製造方法では、凍結時に細胞膜へのダメージが生じるため、解凍したときに、破断歪率が増加し、スポンジのような不自然な食感となるという問題があった。また、このような冷凍人参を使用して調理、加熱殺菌を施したときに、加熱処理後の人参の破断強度が低下し、不自然な食感で歯ごたえのないものとなるという問題があった。 Conventional general frozen ginseng is manufactured by cutting ginseng, branching (90 to 100 ° C., about 3 to 6 minutes), and then freezing (Non-patent Document 1). However, in this type of production method, damage to the cell membrane occurs during freezing, so that the rupture strain rate increases when thawed, resulting in an unnatural texture like a sponge. In addition, when such frozen carrots are used for cooking and heat sterilization, the breaking strength of the carrots after the heat treatment is reduced, and there is a problem that the texture becomes uncomfortable with an unnatural texture. .
また、従来、先行技術として、「野菜類の軟化防止方法」が提案されており、野菜類をＣａ溶液中に低温下で浸漬後、４０〜７０℃に上昇させると、その後の調理加熱で食感劣化を防止できること、Ｃａ浸漬時間が５時間以上と長時間であること、が示されている（特許文献１）。また、他の先行文献に、「野菜類の加熱処理方法」が提案されており、野菜を６０〜９０℃（好ましくは７０〜８０℃）の蒸気に直接接触させる加熱処理法により野菜本来の良好な食感を維持できること、が示されている（特許文献２）。 Conventionally, as a prior art, “a method for preventing softening of vegetables” has been proposed. After the vegetables are immersed in a Ca solution at a low temperature and then raised to 40 to 70 ° C., the food is cooked by subsequent cooking and heating. It is shown that the deterioration of feeling can be prevented and that the Ca immersion time is as long as 5 hours or longer (Patent Document 1). In addition, a “heat-treating method for vegetables” has been proposed in other prior literatures, and the original goodness of vegetables by a heat-treating method in which vegetables are directly contacted with steam at 60 to 90 ° C. (preferably 70 to 80 ° C.). It has been shown that a good texture can be maintained (Patent Document 2).
また、他に、「軟化防止野菜及び野菜類の軟化防止方法」が提案されており（特許文献３）、また、他に、「野菜類の軟化防止方法」が提案されており、凍結前に高濃度の糖溶液（実施例では６０質量％糖溶液）などに長時間（実施例では１６時間）浸漬することで、冷凍野菜類の軟化を防止できること、が示されている（特許文献４）。 In addition, “a softening prevention vegetable and vegetable softening prevention method” has been proposed (Patent Document 3), and another “a vegetable softening prevention method” has been proposed. It has been shown that softening of frozen vegetables can be prevented by immersing in a high concentration sugar solution (60 mass% sugar solution in the example) for a long time (16 hours in the example) (Patent Document 4). .
更に、他の先行文献に、「冷凍カット野菜類の製造方法」が提案されており、冷凍カット野菜類の製造において、水と接触状態で野菜類をカットし、水さらしをした後、直ちに凍結することで軟化が防止できること、が示されている（特許文献５）。 Furthermore, in another prior document, “a method for producing frozen cut vegetables” has been proposed. In the production of frozen cut vegetables, the vegetables are cut in contact with water, exposed to water, and then immediately frozen. It is shown that softening can be prevented by doing (Patent Document 5).
その他にも、人参を生（ブランチングしない）で凍結し、解凍した人参が、ブランチング（１００℃−３分）後に凍結し、解凍した場合よりも硬いこと、また、６０℃で予め加熱（組織強化）してから凍結し、解凍した人参は、ある程度の硬さを維持するが、生人参をブランチングしたものと比較して、歪率が大きく、テクスチャーが異なる（不自然な食感である）こと、人参を生（ブランチングしない）で凍結し、解凍した後の歪率は、ブランチング後に凍結し、解凍した場合よりも、歪率が高くなること、等が示されている（非特許文献２〜５）。 In addition, the carrots are frozen raw (not blanched) and thawed carrots are harder than those frozen and thawed after blanching (100 ° C-3 minutes), and preheated at 60 ° C ( Carrots that have been frozen after being strengthened and thawed maintain a certain degree of hardness, but have a higher distortion and different texture (unnatural texture) compared to those obtained by branching raw carrots. It is shown that the distortion rate after freezing and thawing carrots raw (not blanched) is higher than that when frozen and thawed after blanching. Non-patent documents 2 to 5).
しかし、上記した従来の方法では、冷凍人参の解凍後の不自然な食感（スポンジ化、即ち、高い歪率の問題）を改善できないという課題があった。そこで、本発明者らは、解凍後の不自然な食感（スポンジ化）、即ち、高い破断歪率を改善し、加圧加熱殺菌などの加熱後でも自然な歯ごたえが得られるように、カットした直根類をブランチングを省略して凍結し、得られた直根類を解凍及び組織強化する技術を開発し、「直根類の軟化防止方法及びその製品」に関する特許出願をしている（特許文献６）。 However, the above-described conventional method has a problem that it is not possible to improve an unnatural texture after thawing of frozen carrots (spongy, that is, a problem of high distortion). Therefore, the present inventors cut unnatural texture (spongy) after thawing, i.e., improved the high breaking strain rate, so that a natural texture can be obtained even after heating such as pressure heat sterilization. We have developed a technology for freezing boiled straight roots by omitting blanching, thawing and strengthening the resulting straight roots, and have filed a patent application regarding “a method for preventing softening of straight roots and its products” (Patent Document 6).
上述の技術を用いた場合、解凍後の不自然な食感（スポンジ化）、即ち、高い破断歪率は改善され、加熱殺菌後においても、あたかも生人参から調理したかのような自然で、程よい歯ごたえの感じられる人参が得られる。 When using the above technology, unnatural texture after thawing (spongy), that is, the high strain rate is improved, even after heat sterilization, as if it were cooked from carrots, You can get carrots that feel moderately crunchy.
ただ、上記の技術を用いた場合でも、加熱殺菌後の歯ごたえ（破断強度）は十分満足の得られるレベルであるが、加熱殺菌後に更に歯ごたえのある（破断強度が向上した）人参が求められた場合、組織強化処理、即ち、解凍時に比較的長時間の加熱処理や高濃度のカルシウム溶液に浸漬するといった処理を実施する必要があった。 However, even when the above technique is used, the texture (breaking strength) after heat sterilization is sufficiently satisfactory, but carrots that are even more crunchy (increased in break strength) after heat sterilization are required. In some cases, it was necessary to carry out a tissue strengthening treatment, that is, a heat treatment for a relatively long time during thawing or a dipping in a high concentration calcium solution.
しかし、このような処理を実施した場合、処理に時間がかかったり、高濃度のカルシウム溶液を作製する必要があるなど、工業生産的には非効率である。また、このような処理を実施した人参を加熱殺菌後に喫食した場合、口の中に繊維質が残った様な筋っぽい歯ざわりが感じられるという問題が生じる。 However, when such a process is performed, it takes time for the process or it is necessary to prepare a high-concentration calcium solution, which is inefficient for industrial production. Moreover, when the carrot which performed such a process is eaten after heat-sterilization, the problem that the fiber-like texture which the fiber remained in the mouth will be felt arises.
このような状況の中で、本発明者らは、上記従来技術に鑑みて、例えば、冷凍人参のスポンジのような不自然な食感が改善され、即ち、破断歪率が低く抑えられた人参で、加熱殺菌後にでも歯ごたえがある、つまり、破断強度が向上しており、かつ、筋っぽさが感じられない、自然な風味の人参に仕上げる処理技術を開発することを目標として鋭意研究を積み重ねた。 Under such circumstances, in view of the above prior art, the present inventors have improved the unnatural texture of, for example, a frozen ginseng sponge, that is, a carrot with a low breaking strain rate. Therefore, even after heat sterilization, it is crunchy, that is, the strength of breaking has been improved, and the research aimed at developing a processing technology that finishes carrots with a natural flavor that does not feel streaky Stacked up.
その結果、例えば、ブランチングを省略し、冷凍した人参に、解凍及び組織強化処理を実施した後、著しく品質が劣化しない条件、例えば、凍結や乾燥が起こらない、腐敗が進行しない条件で保持するという簡便な処理により、保持期間に応じて、加熱殺菌後の歯ごたえ、つまり、破断強度が向上することを見出し、また、このようにして得られた人参は、加熱殺菌後にも筋っぽさの感じられない、あたかも生人参を使用したかのような自然な歯ごたえ、風味となることを見出すと共に、更に、ごぼう、大根、馬鈴薯等の根菜類でもこうした傾向が見られるという知見も得ることができ、本発明を完成するに至った。本発明は、冷凍根菜類の製造方法、当該方法により破断強度を向上させて、加熱殺菌後でも生の根菜類を使用したかのような食感及び風味を有する根菜類及び当該根菜類を含む加熱調理済み食品の製造方法を提供することを目的とするものである。 As a result, for example, blanching is omitted and frozen carrots are preserved under conditions where the quality does not deteriorate significantly after freezing and tissue strengthening, for example, freezing and drying do not occur, and decay does not proceed. According to the simple treatment, it has been found that the crunch after heat sterilization, that is, the breaking strength is improved according to the holding period, and the ginseng obtained in this way is also stiff after heat sterilization. In addition to finding a natural texture and flavor that feels like using carrots, you can also find that root crops such as burdock, radish, and potato have this tendency. The present invention has been completed. The present invention includes a method for producing frozen root vegetables, the root vegetables having a texture and flavor as if raw root vegetables were used even after heat sterilization by improving the breaking strength by the method, and the root vegetables An object of the present invention is to provide a method for producing a cooked food.
上記課題を解決するための本発明は、以下の技術的手段から構成される。
（１）カットした根菜類をブランチングを省略して凍結し、次いで、得られた冷凍根菜類に解凍及び組織強化処理を実施した後、著しく品質が劣化しない条件である０〜１０℃で、少なくとも２４時間の一定期間保持する処理を実施することにより、加熱処理後における根菜類の破断強度を向上させることを特徴とする加工根菜類の製造方法。
（２）カットされ、かつブランチングすることなく凍結された冷凍根菜類に、解凍及び組織強化処理を実施した後、著しく品質が劣化しない条件である０〜１０℃で、少なくとも２４時間の一定期間保持する処理を実施することにより、加熱処理後の根菜類の破断強度を向上させることを特徴とする加工根菜類の製造方法。
（３）上記解凍及び組織強化処理をカルシウム塩溶液中で実施する、前記（１）から（２）の何れか１項に記載の加工根菜類の製造方法。
（４）カットした根菜類を予め酸性溶液に浸漬して凍結する、前記（１）記載の加工根菜類の製造方法。
（５）上記酸性溶液が、クエン酸溶液である、前記（４）記載の加工根菜類の製造方法。
（６）０〜１０℃で、２４〜７２時間の一定期間保持する、前記（１）又は（２）記載の加工根菜類の製造方法。
（７）前記（１）から（６）のいずれかに記載の方法で作製した、上記解凍及び組織強化処理を実施した根菜類であって、加圧加熱殺菌した後の破断強度が１０×１０４Ｐａ以上であることを特徴とするカット根菜類。
（８）前記（７）に記載のカット根菜類を食材の一部として含有することを特徴とする食品。
（９）カットされ、かつブランチングすることなく凍結された冷凍根菜類に、解凍及び組織強化処理を実施した後、著しく品質が劣化しない条件である０〜１０℃で、少なくとも２４時間の一定期間保持する処理を実施することにより、加工根菜類を調製し、次いで、得られた加工根菜類を含む食品を加熱処理することを特徴とする根菜類を含む加熱処理済み食品の製造方法。
The present invention for solving the above-described problems comprises the following technical means.
(1) The cut root vegetables are frozen by omitting blanching, and then subjected to thawing and tissue strengthening treatment on the obtained frozen root vegetables at 0 to 10 ° C., which is a condition in which the quality is not significantly deteriorated , A method for producing a processed root vegetable characterized in that the breaking strength of the root vegetable after the heat treatment is improved by performing a treatment for holding for a certain period of at least 24 hours .
(2) A fixed period of at least 24 hours at 0 to 10 ° C., which is a condition in which quality is not significantly deteriorated after thawing and tissue strengthening treatment on frozen root vegetables that have been cut and frozen without branching A method for producing a processed root vegetable characterized in that the breaking strength of the root vegetable after the heat treatment is improved by carrying out the holding treatment.
( 3 ) The process for producing processed root vegetables according to any one of (1) to ( 2 ), wherein the thawing and tissue strengthening treatment is performed in a calcium salt solution.
( 4 ) The method for producing processed root vegetables according to (1) above, wherein the cut root vegetables are previously immersed in an acidic solution and frozen.
( 5 ) The method for producing processed root vegetables according to ( 4 ), wherein the acidic solution is a citric acid solution.
(6) The method for producing processed root vegetables according to (1) or (2), wherein the method is maintained at 0 to 10 ° C. for a fixed period of 24 to 72 hours.
(7) Root vegetables produced by the method according to any one of (1) to (6) and subjected to the above-described thawing and tissue strengthening treatment, and having a breaking strength after pressure and heat sterilization of 10 × 10 Cut root vegetables characterized by being 4 Pa or more.
(8) A food comprising the cut root vegetable according to (7) as a part of a food material.
(9) A frozen root vegetable that has been cut and frozen without branching, and after being subjected to thawing and tissue strengthening treatment , at 0 to 10 ° C., which is a condition in which the quality is not significantly deteriorated, for a fixed period of at least 24 hours A method for producing a heat-treated food containing root vegetables, wherein the processed root vegetables are prepared by carrying out a holding process, and then the food containing the obtained processed root vegetables is heat-treated.
次に、本発明について更に詳細に説明する。
本発明は、加工根菜類の製造方法であって、カットした根菜類をブランチングを省略して凍結し、次いで、得られた冷凍根菜類に解凍及び組織強化処理を実施した後、著しく品質が劣化しない条件で一定期間保持する処理を実施することにより、加熱処理後における根菜類の破断強度を向上させることを特徴とするものである。また、本発明は、上記加工根菜類を使用することで、上述のカット根菜類を食材の一部として含有する食品、更に、カットされ、かつブランチングすることなく凍結された冷凍根菜類に、解凍及び組織強化処理を実施した後、著しく品質が劣化しない条件で一定期間保持する処理を実施することにより、加工根菜類を調製し、次いで、得られた加工根菜類を含む食品を加熱処理することからなる上記根菜類を含む加熱処理済み食品の製造方法、を提供するものである。
Next, the present invention will be described in more detail.
The present invention is a method for producing processed root vegetables, wherein the cut root vegetables are frozen by omitting blanching, and then the obtained frozen root vegetables are subjected to thawing and tissue strengthening treatment, and the quality is remarkably improved. By carrying out a treatment for holding for a certain period of time under conditions that do not deteriorate, the breaking strength of the root vegetables after the heat treatment is improved. In addition, the present invention uses the above-described processed root vegetables to provide a food containing the above-mentioned cut root vegetables as a part of the food, and further to frozen root vegetables that have been cut and frozen without branching. After carrying out the thawing and tissue strengthening treatment, a processed root vegetable is prepared by carrying out a treatment for a certain period of time under conditions where the quality is not significantly deteriorated, and then the obtained food containing the processed root vegetable is heated. The manufacturing method of the heat-processed foodstuff containing the said root vegetables which consists of this.
本発明は、加工根菜類の製造方法において、カットした根菜類をブランチングを省略して凍結し、次いで、得られた冷凍根菜類に解凍及び組織強化処理を実施し、著しく品質が劣化しない条件、例えば、凍結や乾燥が起こらない、腐敗が進行しない条件で一定期間保持するという簡便な処理を実施することにより、保持期間に応じて、加熱殺菌後の歯ごたえ、即ち、破断強度が向上し、かつ、加熱殺菌後でも筋っぽさがなく、あたかも生の根菜類を使用したかのような自然な歯ごたえ、風味の根菜類とすることを特徴とするものである。尚、本発明においては、予めカットされ、かつブランチングすることなく凍結された冷凍根菜類を用意し、これに解凍及び組織強化処理を実施するようにすることも可能である。 The present invention is a method for producing processed root vegetables, wherein the cut root vegetables are frozen by omitting blanching, and then the obtained frozen root vegetables are subjected to thawing and tissue strengthening treatment, and the quality does not deteriorate significantly. For example, by carrying out a simple treatment of holding for a certain period of time under conditions where freezing and drying do not occur and decay does not proceed, the texture after heat sterilization, that is, the breaking strength is improved according to the holding period, Moreover, it is characterized by having a natural texture and flavored root vegetables as if raw root vegetables were used even after heat sterilization. In the present invention, it is possible to prepare frozen root vegetables that have been cut in advance and frozen without branching, and subjected to thawing and tissue strengthening treatments.
本発明では、冷凍根菜類に解凍及び組織強化処理を施した後、これを、著しく品質が劣化しない条件で一定期間保持する方法としては、好適には、凍結や乾燥が起こらない、腐敗が進行しない条件で一定期間保持すること、好ましくは０〜１０℃で一定期間保持すること、が例示され、その保持手段としては、具体的には、例えば、冷蔵庫、恒温庫、定温庫、インキュベーターなどを例示することができる。尚、この場合、温度が低すぎると凍結する可能性があり、高すぎると乾燥や腐敗が進行する懸念があるので、それ以外の条件で好適な条件を選択することが必要とされる。本発明において、著しく品質が劣化しない条件で一定期間保持する処理を実施するとは、上述の処理を実施することを意味する。 In the present invention, after the frozen root vegetables are subjected to thawing and tissue strengthening treatment, the method is preferably maintained for a certain period of time under the condition that the quality is not significantly deteriorated. Holding for a certain period of time, preferably holding for a certain period of time at 0 to 10 ° C., and specifically, as the holding means, for example, a refrigerator, a constant temperature storage, a constant temperature storage, an incubator, etc. It can be illustrated. In this case, if the temperature is too low, there is a possibility of freezing, and if it is too high, there is a concern that drying and decay may proceed. Therefore, it is necessary to select suitable conditions under other conditions. In the present invention, performing the process of holding for a certain period under the condition that the quality is not significantly deteriorated means that the above-described process is performed.
また、本発明では、解凍及び組織強化処理を実施する方法としては、カットした冷凍根菜類を水あるいは湯に浸漬して２０〜７５℃で３分〜１８０分、好ましくは５５〜７０℃で３０分〜４０分加熱処理を実施する方法が例示され、また、加熱処理方法としては、具体的には、例えば、蒸気、湯浸漬、遠赤外、マイクロ波、熱風などによる処理が好ましく、蒸気、湯浸漬が最も好ましいものとして例示される。上記処理は、ペクチンメチルエステラーゼ酵素が失活しない程度の加熱条件で根菜類を加熱することで実施され、それにより、根菜類のペクチンメチルエステラーゼの活性化処理が実施される。 In the present invention, the method of performing the thawing and tissue strengthening treatment includes immersing the cut frozen root vegetables in water or hot water for 3 minutes to 180 minutes at 20 to 75 ° C, preferably 30 to 55 to 70 ° C. Examples of the method of performing the heat treatment for min to 40 minutes are exemplified, and as the heat treatment method, specifically, for example, treatment with steam, hot water immersion, far infrared, microwave, hot air or the like is preferable. Hot water immersion is exemplified as the most preferable one. The said process is implemented by heating root vegetables on the heating conditions of the grade which does not inactivate pectin methylesterase enzyme, and, thereby, the activation process of pectin methylesterase of root vegetables is implemented.
上記加熱処理において、冷凍根菜類にカルシウム溶液中で解凍及び組織強化処理を実施する方法としては、例えば、塩化カルシウム溶液、乳酸カルシウム溶液、炭酸カルシウム溶液、酢酸カルシウム溶液などのカルシウム溶液中で、好適には、塩化カルシウムの場合、０．１〜４．０質量％、５〜７５℃で１２０〜５分、好ましくは、０．２５〜１．０％質量％、５５〜６５℃で１０〜３０分処理する方法が例示される。それにより、ペクチン中のカルボキシル基とカルシウムの結合が促進され、組織強化が実現される。 In the above heat treatment, frozen root vegetables are preferably thawed and strengthened in a calcium solution, for example, in a calcium solution such as a calcium chloride solution, a calcium lactate solution, a calcium carbonate solution, and a calcium acetate solution. In the case of calcium chloride, 0.1 to 4.0% by mass, 5 to 75 ° C for 120 to 5 minutes, preferably 0.25 to 1.0% by mass, 55 to 65 ° C for 10 to 30 An example of a method of minute processing is illustrated. Thereby, the bond between the carboxyl group in pectin and calcium is promoted, and tissue strengthening is realized.
カットした根菜類をブランチングを省略して凍結するに当たり、予め酸性溶液に浸漬する方法としては、例えば、クエン酸、酢酸、グルコン酸、アスコルビン酸、強酸性水、電解次亜水などの酸性溶液に浸漬する方法が例示される。 In order to freeze the cut root vegetables without blanching, the method of pre-immersing in an acidic solution is, for example, an acidic solution such as citric acid, acetic acid, gluconic acid, ascorbic acid, strongly acidic water, electrolytic hyponitrous acid, etc. The method of immersing in is illustrated.
上記酸性溶液としてクエン酸溶液を使用する場合、クエン酸濃度１．０質量％以上（ｐＨ２．２以下）では５〜４５℃、６０〜５分、クエン酸濃度０．０３〜１．０質量％（ｐＨ４〜２．２）、好ましくは、０．０５〜０．２質量％（ｐＨ３．４〜２．７）では、解凍後の食感が不自然にならない程度の弱い加熱、例えば、１５ｍｍダイス人参の場合、６０℃では３〜１０分、６５℃では３０秒〜３分、７０℃では１５秒〜１分、８５℃では５〜３０秒で、クエン酸溶液浸漬を併用することができる。 When a citric acid solution is used as the acidic solution, a citric acid concentration of 1.0% by mass or more (pH 2.2 or less) is 5 to 45 ° C., 60 to 5 minutes, and a citric acid concentration of 0.03 to 1.0% by mass. (PH 4 to 2.2), preferably 0.05 to 0.2% by mass (pH 3.4 to 2.7), weak heating to such an extent that the texture after thawing does not become unnatural, for example, 15 mm dice In the case of carrots, the citric acid solution immersion can be used in combination at 3 to 10 minutes at 60 ° C, 30 seconds to 3 minutes at 65 ° C, 15 seconds to 1 minute at 70 ° C, and 5 to 30 seconds at 85 ° C.
人参を例にすると、カットした人参をブランチングを省略して凍結し、次いで、得られた冷凍人参に解凍及び組織強化処理を実施し、著しく品質が劣化しない条件、例えば、凍結や乾燥が起こらない、腐敗が進行しない条件で一定期間保持した場合、加圧加熱殺菌した後の人参の破断強度は１０×１０４Ｐａ以上であり、破断歪率が２０％以下となる。 Taking carrots as an example, the cut carrots are frozen without blanching, and then the obtained frozen carrots are thawed and tissue strengthened, so that the quality does not deteriorate significantly, such as freezing and drying. When it is kept for a certain period of time under the condition that no decay occurs, the breaking strength of carrots after sterilization under pressure and heat is 10 × 10 4 Pa or more, and the strain rate at break is 20% or less.
本発明では、例えば、上記の加工人参を原料として使用し、加熱殺菌することにより作製された加熱殺菌済み食品であって、加熱殺菌後の歯ごたえ、つまり、破断強度が向上した人参を含有することを特徴とする加熱殺菌済み食品を提供することができる。尚、この場合、加熱殺菌には、加圧加熱殺菌、高温短時間殺菌、又は低温殺菌のいずれかを用いることができる。 In the present invention, for example, the above processed carrot is used as a raw material, and is a heat sterilized food produced by heat sterilization, and contains a chewy after heat sterilization, that is, a carrot having improved breaking strength. It is possible to provide a heat-sterilized food characterized by the following. In this case, any one of pressure heat sterilization, high temperature short time sterilization, or low temperature sterilization can be used for heat sterilization.
加熱殺菌方法としては、加圧加熱殺菌の場合、１０１℃〜１４０℃、９０分〜３分、好ましくは１１５〜１３０℃、３０分〜１０分、高温短時間殺菌の場合、１００℃〜１４０℃、５分〜２秒、好ましくは１１０℃〜１３５℃、３分〜２秒、低温殺菌の場合、５５℃〜１００℃、９０分〜５分、好ましくは７０〜１００℃、６０分〜１０分、が例示される。 As the heat sterilization method, in the case of pressure heat sterilization, 101 ° C. to 140 ° C., 90 minutes to 3 minutes, preferably 115 to 130 ° C., 30 minutes to 10 minutes, in the case of high temperature short time sterilization, 100 ° C. to 140 ° C. 5 minutes to 2 seconds, preferably 110 ° C. to 135 ° C., 3 minutes to 2 seconds, in the case of pasteurization, 55 ° C. to 100 ° C., 90 minutes to 5 minutes, preferably 70 to 100 ° C., 60 minutes to 10 minutes Are exemplified.
本発明では、上記のいずれかに記載の方法を採用することにより、冷凍根菜類の破断歪率を低下させ、つまり、スポンジのような不自然な食感を改善し、かつ、破断強度を向上させて、歯ごたえが感じられるようにすることが可能となる。 In the present invention, by adopting any one of the methods described above, the fracture strain rate of frozen root vegetables is reduced, that is, an unnatural texture like a sponge is improved, and the breaking strength is improved. It is possible to make it feel crunchy.
また、本発明では、上記人参に限らず、大根、ごぼう、馬鈴薯、サトイモ、レンコンなどの根菜類にも同様に適用することができ、それらの根菜類を、例えば、半加工食材、あるいは保存性食品の具材等として用いることができる。 In addition, the present invention is not limited to the above carrots, but can be similarly applied to root vegetables such as radish, burdock, potato, taro, lotus root, etc. It can be used as food ingredients.
本発明により、次のような効果が奏される。
（１）本発明により、冷凍根菜類の破断強度を向上させ、破断歪率を低値に維持することができる。
（２）冷凍根菜類を解凍後に、一定期間保持するという簡便な処理により、加熱殺菌後でも破断強度が向上した、歯ごたえのある、また、筋っぽさが感じられない高品質の冷凍根菜類を提供することができる。
（３）上記処理を施して破断強度を向上させた根菜類及び当該根菜類を使用した加熱調理済み食品を提供することができる。
The following effects are exhibited by the present invention.
(1) According to the present invention, the breaking strength of frozen root vegetables can be improved and the breaking strain rate can be maintained at a low value.
(2) High-quality frozen root vegetables that have improved crunch strength even after heat sterilization, are crunchy and do not feel mushy due to a simple treatment of thawing frozen root vegetables for a certain period of time after thawing Can be provided.
(3) It is possible to provide root vegetables that have been subjected to the above treatment to improve the breaking strength and cooked foods that use the root vegetables.
次に、実施例に基づいて、本発明を具体的に説明するが、本発明は、以下の実施例によって何ら限定されるものではない。 Next, the present invention will be specifically described based on examples, but the present invention is not limited to the following examples.
市販の人参（品種：向陽２号）を剥皮後、肉部を１５ｍｍのダイス状にカットし、０．２質量％クエン酸溶液（６０℃）に５分間浸漬後、冷却水（２０℃）で３分間冷却した。その後、この人参を恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結後の人参を、お湯（４０℃）に３分間浸漬し、解凍及び組織強化処理を実施し、その後、４℃冷蔵庫に４８時間保持して、破断強度を向上させた人参を作製した。 After peeling off commercially available carrot (variety: Koyo No.2), the meat part was cut into a 15 mm die, immersed in a 0.2% by mass citric acid solution (60 ° C.) for 5 minutes, and then with cooling water (20 ° C.). Cooled for 3 minutes. Then, this carrot was put into a thermostat (-40 degreeC setting) for 2 hours, and air blast freezing was implemented. The carrot after freezing was immersed in hot water (40 ° C.) for 3 minutes, subjected to thawing and tissue strengthening treatment, and then kept in a refrigerator at 4 ° C. for 48 hours to produce a carrot with improved breaking strength.
保管後の人参を、カレーソースと共にレトルトパウチに充填し、密封後、１２２℃−２３分の条件で加圧加熱殺菌した。加圧加熱殺菌後に、２０℃の冷却水にパウチを浸漬し、１２時間冷却した。その後、カレーソースより人参を取り出し、レオメーター（ＹＡＭＡＤＥＮ ＲＥ−３３０５）で突き刺し強度を測定し、破断強度・破断歪率を算出した。なお、測定の条件は、ロードセル荷重量は２ｋｇｆ、直径３ｍｍ円形プランジャー、貫入速度１ｍｍ／ｓとした。 The carrot after storage was filled into a retort pouch together with curry sauce, sealed, and then sterilized by heating under pressure at 122 ° C. for 23 minutes. After pressure heat sterilization, the pouch was immersed in cooling water at 20 ° C. and cooled for 12 hours. Then, carrots were taken out from the curry sauce, pierced strength was measured with a rheometer (YAMADEN RE-3305), and breaking strength and breaking strain rate were calculated. The measurement conditions were such that the load cell load was 2 kgf, a circular plunger with a diameter of 3 mm, and a penetration speed of 1 mm / s.
比較例１
市販の人参（品種：向陽２号）を剥皮後、肉部を１５ｍｍのダイス状にカットし、０．２質量％クエン酸溶液（６０℃）に５分間浸漬後、冷却水（２０℃）で３分間冷却した。その後、この人参を恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結後の人参を、お湯（４０℃）で３分間解凍し、保持期間を全く置かなかった（解凍直後に加圧加熱殺菌を実施した）人参を作製した。その後、前記実施例１と同様の方法で破断強度・破断歪率を算出し、比較例１とした。
Comparative Example 1
After peeling off commercially available carrot (variety: Koyo No.2), the meat part was cut into a 15 mm die, immersed in a 0.2% by mass citric acid solution (60 ° C.) for 5 minutes, and then with cooling water (20 ° C.). Cooled for 3 minutes. Then, this carrot was put into a thermostat (-40 degreeC setting) for 2 hours, and air blast freezing was implemented. The carrot after freezing was thawed with hot water (40 ° C.) for 3 minutes to prepare a carrot having no holding period (pressurized and heat sterilized immediately after thawing). Thereafter, the breaking strength / breaking strain rate was calculated in the same manner as in Example 1 to obtain Comparative Example 1.
その結果を以下に示す。
破断強度（×１０４Ｐａ） 破断歪率（％）
実施例１ １０ １７
比較例１ ８ １５
The results are shown below.
Breaking strength (× 10 4 Pa) Breaking strain rate (%)
Example 1 10 17
Comparative Example 1 8 15
凍結後の人参に、解凍及び組織強化処理を実施し、その後、４℃冷蔵庫に４８時間保持することで、加圧加熱殺菌後の破断強度、即ち、歯ごたえを更に向上させる効果があること、また、破断歪率も低値で維持され、加圧加熱殺菌後においてもスポンジのような不自然な食感が軽減されていること、が分かった。 Carrots after freezing are thawed and tissue strengthened, and then kept in a refrigerator at 4 ° C. for 48 hours, thereby further improving the breaking strength after pressure and heat sterilization, that is, the texture. It was also found that the breaking strain rate was maintained at a low value, and that an unnatural texture like a sponge was reduced even after sterilization under pressure.
市販の人参（品種：新黒田五寸）を剥皮後、肉部を７ｇ程度の乱切り状にカットし、０．２質量％クエン酸溶液（６０℃）に５分間浸漬後、冷却水（２０℃）で３分間冷却した。その後、この人参を恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結後の人参を、０．５質量％塩化カルシウム溶液（６０℃）に１０分間浸漬後、冷却水（２０℃）で３分間冷却し、解凍及び組織強化処理を実施した。その後、４℃冷蔵庫にそれぞれ２４、４８、７２時間保持した人参を作製した。その後、前記実施例１と同様の方法で突き刺し強度を測定し、破断強度・破断歪率を算出した。 After peeling off commercially available carrots (variety: Shin-Kuroda 5 inch), the meat part was cut into roughly 7 g of cut pieces, immersed in a 0.2% by mass citric acid solution (60 ° C.) for 5 minutes, and then cooled with water (20 ° C. ) For 3 minutes. Then, this carrot was put into a thermostat (-40 degreeC setting) for 2 hours, and air blast freezing was implemented. The carrot after freezing was immersed in a 0.5% by mass calcium chloride solution (60 ° C.) for 10 minutes, then cooled with cooling water (20 ° C.) for 3 minutes, and thawed and tissue strengthened. Thereafter, carrots kept in a 4 ° C. refrigerator for 24, 48 and 72 hours were prepared. Thereafter, the piercing strength was measured in the same manner as in Example 1, and the breaking strength and breaking strain rate were calculated.
比較例２
市販の人参（品種：新黒田五寸）を剥皮後、肉部を７ｇ程度の乱切り状にカットし、０．２質量％クエン酸溶液（６０℃）に５分間浸漬後、冷却水（２０℃）で３分間冷却した。その後、この人参を恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結後の人参を、０．５質量％塩化カルシウム溶液（６０℃）に１０分間浸漬後、冷却水（２０℃）で３分間冷却し、保持期間を全く置かなかった（カルシウム浸漬、冷却直後に加圧加熱殺菌を実施した）人参を作製した。その後、前記実施例１と同様の方法で突き刺し強度を測定し、破断強度・破断歪率を算出した。
Comparative Example 2
After peeling off commercially available carrots (variety: Shin Kuroda 5 inch), the meat part was cut into roughly 7 g of cut pieces, immersed in a 0.2% by mass citric acid solution (60 ° C.) for 5 minutes, and then cooled with water (20 ° C. ) For 3 minutes. Then, this carrot was put into a thermostat (-40 degreeC setting) for 2 hours, and air blast freezing was implemented. The carrot after freezing was immersed in a 0.5 mass% calcium chloride solution (60 ° C.) for 10 minutes and then cooled with cooling water (20 ° C.) for 3 minutes, and no holding period was set (immediately after calcium immersion and cooling). Carrots were prepared (which were sterilized under pressure and heat). Thereafter, the piercing strength was measured in the same manner as in Example 1, and the breaking strength and breaking strain rate were calculated.
それらの結果を以下に示す。
破断強度（×１０４Ｐａ） 破断歪率（％）
実施例２ ２４時間後 １８ １１
４８時間後 ２２ １１
７２時間後 ２７ １１
比較例２ １４ １３
The results are shown below.
Breaking strength (× 10 4 Pa) Breaking strain rate (%)
Example 2 24 hours later 18 11
48 hours later 22 11
72 hours later 27 11
Comparative Example 2 14 13
凍結後の人参に、解凍及び組織強化処理を実施し、その後、４℃冷蔵庫に長時間保持することで、加圧加熱殺菌後の破断強度、即ち、歯ごたえが徐々に向上し、筋っぽさが感じられない自然な歯ごたえの人参が得られること、また、破断歪率は低値で維持され、加圧加熱殺菌後においてもスポンジのような不自然な食感が軽減されていること、が分かった。 Carrots after freezing are subjected to thawing and tissue strengthening treatment, and then kept in a refrigerator at 4 ° C for a long time. It is possible to obtain a natural crunchy carrot that can not be felt, the strain rate at break is maintained at a low value, and the unnatural texture like a sponge is reduced even after pressure heat sterilization. I understood.
市販の人参（品種：向陽２号）を剥皮後、肉部を１５ｍｍのダイス状にカットし、恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結後の人参を、０．５質量％塩化カルシウム溶液（６０℃）に１０分間浸漬後、冷却水（２０℃）で３分間冷却し、解凍及び組織強化処理を実施した。次いで、０℃、４℃、１０℃に設定した恒温庫に４８時間保持した人参を作製した。その後、前記実施例１と同様の方法で突き刺し強度を測定し、破断強度・破断歪率を算出した。 After peeling off a commercially available carrot (variety: Koyo No. 2), the meat part was cut into a 15 mm die and placed in a thermostatic chamber (-40 ° C setting) for 2 hours, and air blast freezing was performed. The carrot after freezing was immersed in a 0.5% by mass calcium chloride solution (60 ° C.) for 10 minutes, then cooled with cooling water (20 ° C.) for 3 minutes, and thawed and tissue strengthened. Subsequently, the carrot which was hold | maintained for 48 hours in the thermostat set to 0 degreeC, 4 degreeC, and 10 degreeC was produced. Thereafter, the piercing strength was measured in the same manner as in Example 1, and the breaking strength and breaking strain rate were calculated.
比較例３
市販の人参（品種：向陽２号）を剥皮後、肉部を１５ｍｍのダイス状にカットし、恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結後の人参を、０．５質量％塩化カルシウム溶液（６０℃）に１０分間浸漬後、冷却水（２０℃）で３分間冷却し、保持期間を全く置かなかった（冷却直後に加圧加熱殺菌を実施した）人参を作製した。その後、前記実施例１と同様の方法で突き刺し強度を測定し、破断強度・破断歪率を算出した。
Comparative Example 3
After peeling off a commercially available carrot (variety: Koyo No. 2), the meat part was cut into a 15 mm die and placed in a thermostatic chamber (-40 ° C setting) for 2 hours, and air blast freezing was performed. The frozen carrot was immersed in a 0.5 mass% calcium chloride solution (60 ° C) for 10 minutes, then cooled with cooling water (20 ° C) for 3 minutes, and no holding period was set (pressurization heating immediately after cooling). Ginseng was prepared. Thereafter, the piercing strength was measured in the same manner as in Example 1, and the breaking strength and breaking strain rate were calculated.
それらの結果を以下に示す。
破断強度（×１０４Ｐａ） 破断歪率（％）
実施例３ ０℃−４８時間 ２８ １４
４℃−４８時間 ２９ １４
１０℃−４８時間 ３４ １７
比較例３ １７ １６
The results are shown below.
Breaking strength (× 10 4 Pa) Breaking strain rate (%)
Example 3 0 ° C.-48 hours 28 14
4 ° C-48 hours 29 14
10 ° C-48 hours 34 17
Comparative Example 3 17 16
上記実施例では、冷凍人参をカルシウム処理後に、解凍及び組織強化処理を実施し、その後、０℃、４℃、１０℃で保持したが、いずれにおいても加熱加圧殺菌後に歯ごたえ（破断強度）の向上が見られた。また、保持温度に関わらず、筋っぽさが感じられない自然な歯ごたえの人参となった。また、破断歪率は低値に維持されていた。 In the above examples, frozen carrots were thawed and tissue strengthened after calcium treatment, and then held at 0 ° C, 4 ° C, and 10 ° C. An improvement was seen. In addition, it became a natural crunchy carrot that does not feel muscularity regardless of the holding temperature. Moreover, the breaking strain rate was maintained at a low value.
市販の馬鈴薯（品種：男爵）を剥皮後、１５ｍｍのダイス状にカットし、２．０質量％乳酸カルシウム溶液（６０℃）に３０分間浸漬後、冷却水（２０℃）で３分間冷却した。その後、この馬鈴薯を恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結後の馬鈴薯を、お湯（４０℃）に３分間浸漬し、解凍及び組織強化処理を実施し、その後、４℃冷蔵庫に４８時間保持した馬鈴著を作製した。 A commercially available potato (variety: Baron) was peeled, cut into a 15 mm die, immersed in a 2.0 mass% calcium lactate solution (60 ° C.) for 30 minutes, and then cooled with cooling water (20 ° C.) for 3 minutes. Then, this potato was put into a thermostat (-40 degreeC setting) for 2 hours, and air blast freezing was implemented. The frozen potatoes were immersed in hot water (40 ° C.) for 3 minutes, subjected to thawing and tissue strengthening treatments, and then potatoes kept in a 4 ° C. refrigerator for 48 hours were produced.
保管後の馬鈴薯をカレーソースと共にレトルトパウチに充填密封後、１２２℃−２３分の条件で加圧加熱殺菌した。加圧加熱殺菌後に、２０℃の冷却水にパウチを浸漬し、１２時間冷却した。その後、カレーソースより馬鈴薯を取り出し、レオメーター（ＹＡＭＡＤＥＮ ＲＥ−３３０５）で突き刺し強度を測定し、破断強度・破断歪率を算出した。なお、測定条件は、ロードセル荷質量は２ｋｇｆ、直径３ｍｍ円形プランジャー、貫入速度１ｍｍ／ｓとした。 The potato after storage was filled and sealed in a retort pouch together with curry sauce, and then sterilized by heating under pressure at 122 ° C. for 23 minutes. After pressure heat sterilization, the pouch was immersed in cooling water at 20 ° C. and cooled for 12 hours. Then, the potato was taken out from the curry sauce, the piercing strength was measured with a rheometer (YAMADEN RE-3305), and the breaking strength and breaking strain rate were calculated. Measurement conditions were such that the load cell load mass was 2 kgf, a 3 mm diameter circular plunger, and a penetration speed of 1 mm / s.
比較例４
市販の馬鈴薯（品種：男爵）を剥皮後、１５ｍｍのダイス状にカットし、２．０質量％乳酸カルシウム溶液（６０℃）に３０分間浸漬後、冷却水（２０℃）で３分間冷却した。その後、この馬鈴薯を恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結後の馬鈴薯を、お湯（４０℃）で３分間解凍し、保持期間を全く置かなかった（解凍直後に加圧加熱殺菌を実施した）馬鈴薯を作製した。
Comparative Example 4
A commercially available potato (variety: Baron) was peeled, cut into a 15 mm die, immersed in a 2.0 mass% calcium lactate solution (60 ° C.) for 30 minutes, and then cooled with cooling water (20 ° C.) for 3 minutes. Then, this potato was put into a thermostat (-40 degreeC setting) for 2 hours, and air blast freezing was implemented. The frozen potatoes were thawed with hot water (40 ° C.) for 3 minutes to prepare potatoes that had no retention period (compressed with heat and sterilization immediately after thawing).
その結果を以下に示す。
破断強度（×１０４Ｐａ） 破断歪率（％）
実施例４ ２３ ９
比較例４ １７ ７
The results are shown below.
Breaking strength (× 10 4 Pa) Breaking strain rate (%)
Example 4 23 9
Comparative Example 4 17 7
馬鈴薯を４℃冷蔵庫に４８時間保持することで、加圧加熱殺菌後の破断強度、即ち、歯ごたえを更に向上できること、また、加圧加熱殺菌後にも不自然な歯ごたえは感じられなかったこと、が分かった。また、破断歪率は低値に維持されていた。 By holding the potato in a refrigerator at 4 ° C. for 48 hours, the breaking strength after pressure heat sterilization, that is, the texture can be further improved, and the unnatural texture was not felt after pressure heat sterilization. I understood. Moreover, the breaking strain rate was maintained at a low value.
市販の大根を剥皮後、１５ｍｍのダイス状にカットし、恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。その後、得られた凍結大根を、０．５質量％塩化カルシウム溶液（６０℃）に１０分間浸漬し、解凍及び組織強化処理を実施した後、冷却水（２０℃）で３分間冷却した。その後、４℃冷蔵庫に４８時間保持した大根を作製した。 After peeling the commercially available radish, it was cut into a 15 mm die, placed in a thermostatic chamber (-40 ° C. setting) for 2 hours, and air blast freezing was performed. Thereafter, the obtained frozen radish was immersed in a 0.5 mass% calcium chloride solution (60 ° C.) for 10 minutes, subjected to thawing and tissue strengthening treatment, and then cooled with cooling water (20 ° C.) for 3 minutes. Then, the radish kept for 48 hours in a 4 degreeC refrigerator was produced.
保管後の大根をカレーソースと共にレトルトパウチに充填し、密封後、１２２℃−２３分の条件で加圧加熱殺菌した。加圧加熱殺菌後に、２０℃の冷却水にパウチを浸漬し、１２時間冷却した。その後、カレーソースより大根を取り出し、レオメーター（ＹＡＭＡＤＥＮ ＲＥ−３３０５）で突き刺し強度を測定し、破断強度・破断歪率を算出した。なお、測定条件は、ロードセル荷重量は２ｋｇｆ、直径３ｍｍ円形プランジャー、貫入速度１ｍｍ／ｓとした。 The radish after storage was filled into a retort pouch together with curry sauce, sealed, and then sterilized by heating under pressure at 122 ° C. for 23 minutes. After pressure heat sterilization, the pouch was immersed in cooling water at 20 ° C. and cooled for 12 hours. Then, the radish was taken out from the curry sauce, pierced strength was measured with a rheometer (YAMADEN RE-3305), and the breaking strength and breaking strain rate were calculated. The measurement conditions were a load cell load amount of 2 kgf, a 3 mm diameter circular plunger, and a penetration speed of 1 mm / s.
比較例５−Ａ
市販の大根を剥皮後、１５ｍｍのダイス状にカットし、恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。その後、得られた凍結大根を、０．５質量％塩化カルシウム溶液（６０℃）に１０分間浸漬し、解凍後、冷却水（２０℃）で３分間冷却した。その後、保持期間を全く置かなかった（解凍直後に加圧加熱殺菌を実施した）大根を作製した。その後、前記実施例５と同様の方法で破断強度・破断歪率を算出し、比較例５−Ａとした。
Comparative Example 5-A
After peeling the commercially available radish, it was cut into a 15 mm die and placed in a thermostatic chamber (-40 ° C. setting) for 2 hours, and air blast freezing was performed. Thereafter, the obtained frozen radish was immersed in a 0.5 mass% calcium chloride solution (60 ° C.) for 10 minutes, thawed, and then cooled with cooling water (20 ° C.) for 3 minutes. Thereafter, a radish without any holding period (pressurized and heat sterilized immediately after thawing) was produced. Thereafter, the breaking strength and breaking strain rate were calculated in the same manner as in Example 5 to obtain Comparative Example 5-A.
比較例５−Ｂ
市販の大根を剥皮後、１５ｍｍダイス状にカットし、９０℃に設定したお湯に５分間浸漬した（ブランチング処理）。その後、この大根を冷却水（２０℃）で３分間冷却し、更に恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結した大根を、４０℃に設定したお湯に３分間浸漬し、解凍後、４℃冷蔵庫に４８時間保持した大根を作製した。保管後、前記実施例５と同様の方法で破断強度・破断歪率を算出し、比較例５−Ｂとした。
Comparative Example 5-B
A commercially available radish was peeled, cut into a 15 mm die, and immersed in hot water set at 90 ° C. for 5 minutes (branching treatment). Then, this radish was cooled with cooling water (20 ° C.) for 3 minutes, and further placed in a thermostatic chamber (−40 ° C. setting) for 2 hours, and air blast freezing was performed. The frozen radish was immersed in hot water set at 40 ° C. for 3 minutes, and after thawing, a radish was prepared that was kept in a 4 ° C. refrigerator for 48 hours. After storage, the breaking strength / breaking strain rate was calculated in the same manner as in Example 5 to obtain Comparative Example 5-B.
比較例５−Ｃ
市販の大根を剥皮後、１５ｍｍダイス状にカットし、９０℃に設定したお湯に５分間浸漬した（ブランチング処理）。その後、この大根を冷却水（２０℃）で３分間冷却し、更に恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。凍結した大根を、４０℃に設定したお湯に３分間浸漬し、解凍後、保持期間を全く置かなかった（解凍直後に加圧加熱殺菌を実施した）大根を作製した。保管後、前記実施例５と同様の方法で破断強度・破断歪率を算出し、比較例５−Ｃとした。
Comparative Example 5-C
A commercially available radish was peeled, cut into a 15 mm die, and immersed in hot water set at 90 ° C. for 5 minutes (branching treatment). Then, this radish was cooled with cooling water (20 ° C.) for 3 minutes, and further placed in a thermostatic chamber (−40 ° C. setting) for 2 hours, and air blast freezing was performed. The frozen radish was immersed in hot water set at 40 ° C. for 3 minutes, and after thawing, a radish was prepared without any holding period (pressure sterilization was performed immediately after thawing). After storage, the breaking strength / breaking strain rate was calculated in the same manner as in Example 5 to obtain Comparative Example 5-C.
それらの結果を以下に示す。
破断強度（×１０４Ｐａ） 破断歪率（％）
実施例５ ５９ ２４
比較例５−Ａ ３５ ２０
比較例５−Ｂ １２ ２２
比較例５−Ｃ １２ １８
The results are shown below.
Breaking strength (× 10 4 Pa) Breaking strain rate (%)
Example 5 59 24
Comparative Example 5-A 35 20
Comparative Example 5-B 12 22
Comparative Example 5-C 12 18
カットした大根をブランチングを省略して凍結し、次いで、得られた凍結大根を解凍時に組織強化し、その後、４℃冷蔵庫に４８時間保持することで、加圧加熱殺菌後の破断強度、即ち、歯応えを更に向上できること、また、このようにして得られた大根に筋っぽさなどの不自然な歯応えは感じられなかったこと、が分かった。一方、冷凍野菜では、凍結前にブランチングを実施するのが一般的であるが、その製法で作製した大根は、４℃で保持しても歯応えの向上は全く見られなかった。 The cut radish was frozen without blanching, and then the obtained frozen radish was strengthened when thawed, and then kept in a refrigerator at 4 ° C. for 48 hours. It was found that the texture can be further improved, and that the radish obtained in this way did not feel unnatural texture such as muscleiness. On the other hand, for frozen vegetables, blanching is generally carried out before freezing, but the radish produced by the production method did not show any improvement in the crispness even when held at 4 ° C.
市販のごぼうを剥皮後、１５ｍｍ厚の輪切りにカットし、恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。その後、得られた凍結ごぼうを、０．５質量％塩化カルシウム溶液（６０℃）に１０分間浸漬し、解凍及び組織強化処理を実施した後、冷却水（２０℃）で３分間冷却した。その後、４℃冷蔵庫に４８時間保持したごぼうを作製した。 After peeling off the commercially available burdock, it was cut into 15 mm-thick round slices, placed in a thermostat (−40 ° C. setting) for 2 hours, and air blast freezing was performed. Thereafter, the obtained frozen burdock was immersed in a 0.5 mass% calcium chloride solution (60 ° C.) for 10 minutes, subjected to thawing and tissue strengthening treatment, and then cooled with cooling water (20 ° C.) for 3 minutes. Thereafter, a burdock was prepared which was kept in a 4 ° C. refrigerator for 48 hours.
保管後のごぼうをカレーソースと共にレトルトパウチに充填し、密封後、１２２℃−２３分の条件で加圧加熱殺菌した。加圧加熱殺菌後に、２０℃の冷却水にパウチを浸漬し、１２時間冷却した。その後、カレーソースよりごぼうを取り出し、レオメーター（ＹＡＭＡＤＥＮ ＲＥ−３３０５）で突き刺し強度を測定し、破断強度・破断歪率を算出した。なお、測定条件は、ロードセル荷重量は２ｋｇｆ、直径３ｍｍ円形プランジャー、貫入速度１ｍｍ／ｓとした。 The stored burdock was filled in a retort pouch together with curry sauce, sealed, and then sterilized by heating under pressure at 122 ° C. for 23 minutes. After pressure heat sterilization, the pouch was immersed in cooling water at 20 ° C. and cooled for 12 hours. Thereafter, the burdock was taken out from the curry sauce, pierced strength was measured with a rheometer (YAMADEN RE-3305), and the breaking strength and breaking strain rate were calculated. The measurement conditions were a load cell load amount of 2 kgf, a 3 mm diameter circular plunger, and a penetration speed of 1 mm / s.
比較例６
市販のごぼうを剥皮後、１５ｍｍ厚の輪切りにカットし、恒温庫（−４０℃設定）に２時間入れ、エアブラスト凍結を実施した。その後、得られた凍結ごぼうを０．５質量％塩化カルシウム溶液（６０℃）に１０分間浸漬し、解凍後、冷却水（２０℃）で３分間冷却した。その後、保持期間を全く置かなかった（解凍直後に加圧加熱殺菌を実施した）ごぼうを作製した。その後、前記実施例５と同様の方法で破断強度・破断歪率を算出し、比較例６とした。
Comparative Example 6
After peeling off the commercially available burdock, it was cut into 15 mm-thick round slices, placed in a thermostatic chamber (−40 ° C. setting) for 2 hours, and air blast freezing was performed. Thereafter, the obtained frozen burdock was immersed in a 0.5 mass% calcium chloride solution (60 ° C.) for 10 minutes, thawed, and then cooled with cooling water (20 ° C.) for 3 minutes. Thereafter, a burdock was prepared that had no holding period at all (pressurized and heat sterilized immediately after thawing). Thereafter, the breaking strength and breaking strain rate were calculated in the same manner as in Example 5 to obtain Comparative Example 6.
その結果を以下に示す。
破断強度（×１０４Ｐａ） 破断歪率（％）
実施例６ ６７ １８
比較例６ ４０ １５
The results are shown below.
Breaking strength (× 10 4 Pa) Breaking strain rate (%)
Example 6 67 18
Comparative Example 6 40 15
カットしたごぼうをブランチングを省略して凍結し、次いで、得られた凍結ごぼうを解凍時に組織強化し、その後、４℃冷蔵庫に４８時間保持することで、加圧加熱殺菌後の破断強度を大幅に向上できること、また、このようにして得られたごぼうは、加圧加熱殺菌後にも非常にしっかりとした歯応えが感じられること、が分かった。 Freezing the cut burdock without blanching, then strengthening the resulting frozen burdock when thawed, and then holding it in a refrigerator at 4 ° C for 48 hours, greatly increasing the breaking strength after sterilization under pressure and heat It has been found that the burdock obtained in this manner can feel a firm texture even after sterilization under pressure and heat.
以上詳述したように、本発明は、加工根菜類の製造方法及び根菜類を含む食品の製造方法に係るものであり、本発明により、冷凍人参等の冷凍根菜類の破断強度を向上させ、破断歪率が低い、即ち、冷凍根菜類の不自然なスポンジのような食感を改善することができる。また、本発明により、処理後に一定期間保持するという簡便な処理により、加熱殺菌後でも破断強度が向上した、歯ごたえのある、筋っぽさが感じられない高品質な加工根菜類を作製し、このような根菜類を含む食品を提供することができる。 As described above in detail, the present invention relates to a method for producing processed root vegetables and a method for producing foods containing root vegetables, and according to the present invention, the breaking strength of frozen root vegetables such as frozen carrots is improved, It is possible to improve the texture such as an unnatural sponge of a low breaking strain rate, that is, a frozen root vegetable. In addition, according to the present invention, by a simple process of holding for a certain period of time after the process, a high-quality processed root vegetable with a crunchy, non-feeling crispness, with improved breaking strength even after heat sterilization, A food containing such root vegetables can be provided.
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| JP2000253812A (en) * | 1999-03-08 | 2000-09-19 | House Foods Corp | Production of frozen tomato |
| JP2003144080A (en) * | 2001-09-03 | 2003-05-20 | Aoba Kasei Kk | Method for preventing food from softening, softening- preventing agent for food, and retort food |
| JP2004033050A (en) * | 2002-07-01 | 2004-02-05 | Hayashibara Biochem Lab Inc | Unfried dry food, and dry food containing the unfried dry food |
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| JPS59125838A (en) * | 1983-01-07 | 1984-07-20 | Nisshin Flour Milling Co Ltd | Method for preventing freeze denaturation of rootcrop and fruit vegetable |
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| JPH0789860B2 (en) * | 1987-05-26 | 1995-10-04 | 味の素株式会社 | Frozen cut vegetables manufacturing method |
| JPH01124364A (en) * | 1987-11-09 | 1989-05-17 | Daiee Shokuhin Kogyo Kk | Method for preventing vegetable from collapsing shape in boiling |
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| JP2003144080A (en) * | 2001-09-03 | 2003-05-20 | Aoba Kasei Kk | Method for preventing food from softening, softening- preventing agent for food, and retort food |
| JP2004033050A (en) * | 2002-07-01 | 2004-02-05 | Hayashibara Biochem Lab Inc | Unfried dry food, and dry food containing the unfried dry food |
| WO2004107867A1 (en) * | 2003-06-05 | 2004-12-16 | Ajinomoto Co., Inc. | Process for producing frozen food |
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