JP6630700B2 - How to improve the texture of frozen vegetables - Google Patents

Description

  The present invention relates to a method for improving the texture of a frozen vegetable (such as leafy vegetables and sprouts).

  2. Description of the Related Art Conventionally, various researches and developments have been made on a method of producing frozen vegetables in order to solve problems such as prevention of collapse of vegetables and improvement of texture.

  For example, Japanese Unexamined Patent Publication No. Hei 8-242802 (Patent Document 1) discloses sugar, sodium glutamate, etc. with the object of preventing boiling and fading of vegetables during mass production and providing easily cooked vegetables in a microwave oven. Dissolve, but immerse the cut vegetables in the juice, then immerse in the seasoning liquid in which mirin, soy sauce, etc. are dissolved, and then drain, steam, heat, and freeze to produce a "processed vegetable food". I have.

  Also, Japanese Patent Application Laid-Open No. 2000-308456 (Patent Document 2) discloses that even after thawing, the raw flavor of vegetables, the flavor immediately after blanching, and the flavor after cooking can be reproduced well, and the flavor can be frozen. For the purpose of providing a pre-freezing liquid and a pre-freezing method for vegetables and a pre-freeze-processed vegetable which are also suitable for drying, the concentration is 10 to 60 Brix% by adding sugar and sugar alcohol. "Freezing pretreatment method and the like" has been proposed, which uses a pretreatment solution for freezing vegetables comprising an aqueous solution prepared as described above.

  Japanese Patent Application Laid-Open Publication No. 2016-220554 (Patent Document 3) discloses that even when a heat treatment or the like is performed, softening or collapse of a dish is suppressed, and the original texture of vegetables can be maintained. In order to produce frozen root vegetables, the step of preheating the root vegetables, the step of contacting with an acidic solution, and the step of freezing, the step of contacting with the acidic solution, after the step of preheating treatment The step of preheating, which is provided before the step of freezing, is a step of heating at 50 to 80 ° C. for 1 second to 60 minutes, and the step of contacting with an acidic solution has a pH of 2.5 to A method for producing frozen root vegetables, which is a step of immersing in 6.5 acidic solution, has been proposed.

  Further, Japanese Patent Application Laid-Open No. 2007-74918 (Patent Document 4) provides a frozen seasoned bamboo shoot by boiling a bamboo shoot in a seasoning solution after boiled in water, followed by seasoning, followed by freezing of roses. For the purpose of, frozen and seasoned foods produced by processing the raw materials of foods belonging to vegetables, beans or mushrooms, in which pretreatment processing varies depending on the type of raw materials, and a seasoning liquid having a different mixing ratio depending on the type of raw materials Ingredients are immersed in the seasoning, various seasonings are added to the seasoning liquid depending on the type of the ingredients, the seasoning liquid is heated at a different temperature and time depending on the type of the ingredients, and after standing, it is reheated and seasoned. A "frozen seasoned food" is proposed which is manufactured from a post-processing process in which later raw materials are taken out of the seasoning liquid, vacuum-cooled and then bulk-frozen.

JP-A-8-242802 JP-A-2000-308456 JP 2016-220554 A JP 2007-74918 A

  SUMMARY OF THE INVENTION As a result of intensive studies by the applicant of the present invention, the present inventors have developed a method for improving the texture of frozen vegetables (leaf vegetables, sprouts, etc.) in order to solve the problems such as improvement of the texture in the method of producing frozen vegetables. The purpose is to provide.

In order to solve the above problems, the invention according to claim 1 includes a step of boiling the vegetables, a step of immersing the vegetables in a seasoning liquid, and a step of freezing, wherein the step of heating the boiling is performed for 30 to 60 seconds. The step of heating, the step of immersing in the seasoning liquid is a step of applying the seasoning liquid and dipping for 60 to 180 seconds, and after the step of heating the boil, providing a step of cooling with ice water and squeezing, and cooling with the ice water. After the squeezing step, a step of immersing in the seasoning liquid is provided, and finally, a step of freezing is provided , and the seasoning liquid is soy sauce .

The invention according to claim 2 is the vegetable according to claim 1, wherein the vegetable is leafy vegetables consisting of spinach, pak choi, komatsuna, lettuce, Chinese cabbage, or cabbage, and the seasoning liquid is immersed in the seasoning liquid. , And a step of cutting by re-drawing after cutting for 60 seconds.

Further, the invention according to claim 3 , wherein the vegetables according to claim 1 are sprouts, and in the step of immersing in the seasoning liquid, the step of applying the seasoning liquid and dipping for 60 seconds and then re-squeezing. It is characterized by having been provided.

  As described above, according to the present invention, the step of boil-heating for 30 to 60 seconds (preferably 30 seconds) and the step of thereafter immersing in a seasoning liquid (soy sauce) for 60 to 180 seconds (preferably 60 seconds) By incorporating the steps of squeezing and re-squeezing, it is possible to prevent deterioration of the quality of vegetables (leaf vegetables, sprouts, etc.) when frozen, and it is a frozen vegetable that has a crisp feeling and has no problem of color. Can be provided.

It is a process figure of the texture improvement method of frozen vegetables concerning the present invention.

  Hereinafter, the method for improving the texture of a frozen vegetable according to the present invention will be described with reference to the process diagram of FIG. As shown in FIG. 1, the method for producing a frozen vegetable (leaf vegetables) includes steps S1 to S8.

(S1: washing with water)
Wash vegetables (leaf vegetables) with water and wash the soil on leaves and stems.

(S2: boil heating)
Boil for 30-60 seconds. Although the verification results of the boil times (30 seconds, 60 seconds, and 180 seconds) will be described later, it is optimal to set the boil time to 30 seconds.

(S3: ice water cooling)
Cool with ice water for 30 seconds

(S4: aperture)
Align the leaf direction from the axis and squeeze lightly.

(S5: Seasoning liquid immersion)
Sprinkle with the seasoning liquid (5% by weight soy sauce per vegetable, lightly squeezed in S4) and let sit in for 60-180 seconds. In addition, although the verification results of the soy sauce immersion time (60 seconds, 180 seconds, and 300 seconds) will be described later, the soy sauce immersion time is optimally set to 60 seconds.

(S6: Re-drawing)
Squeeze it firmly.

(S7: cut)
Cut the roots and cut to the appropriate size. In the method for producing frozen vegetables (sprouts), the cutting step in S7 can be omitted.

(S8: frozen)
Freeze quickly and store in the freezer.

  Hereinafter, embodiments of the present invention will be described.

(Example 1) Spinach As shown in Example 1 in Table 1, spinach was washed with water, soil and the like on leaves and stems were washed, and boiled with 1% salt water for 30 seconds. After cooling with ice water for 30 seconds, the leaves were aligned from the axis and squeezed lightly (98% yield). Seasoning liquid (5% by weight soy sauce with respect to the weight of spinach after lightly squeezing) was applied to the mixture, and the whole was dipped for 60 seconds. Next, it was squeezed firmly (yield 84%). It was cut 2 cm from the axis and cut into 5 cm size. Finally, it was snap frozen at -40 ° C (69% yield).

(Comparative Example 1) Spinach As shown in Comparative Example 1 in Table 1 (Example 10 described in paragraph No. 0039 of Patent Document 1), spinach is washed with water and soil and the like on leaves and stems are washed. The roots were cut 2 cm. Next, it was immersed in the seasoning liquid for 2 hours. Thereafter, the mixture was steamed and heated for 5 minutes. Next, after cooling with ice water for 30 seconds, the mixture was lightly squeezed and drained. After cutting to a size of 5 cm, the mixture was rapidly frozen at -40 ° C (67% yield).

(Comparative Example 2) Spinach As shown in Comparative Example 2 of Table 1 (Example 11 described in Paragraph No. 0040 of Patent Document 1), spinach is washed with water and soil and the like on leaves and stems are washed. The roots were cut 2 cm. Next, it was boiled for 2 minutes. After cooling with ice water for 30 seconds, it was lightly squeezed and drained. It was immersed in the seasoning liquid for 2 hours. Thereafter, the mixture was steamed for 3 minutes and heated. Next, after cooling with ice water for 30 seconds, it was lightly squeezed and drained. After cutting to a size of 5 cm, the mixture was rapidly frozen at -40 ° C (65% yield).

  The spinach of Example 1 according to the present invention and the spinach of Comparative Examples 1 and 2 were subjected to a sensory evaluation. The evaluation criterion was a five-point scale of 1 to 5, and the higher the score, the better.

  As shown in Table 2, the spinach of Example 1 according to the present invention is significantly superior in quality to those of Comparative Example 1 and Comparative Example 2, and compared with the case of refrigerated in terms of color, taste and texture. It was confirmed that there was not much inferiority and there was no crispness and there was no problem with the color.

(Example 2) Chingy greens, Komatsuna, lettuce, Chinese cabbage, and cabbage As shown in Example 2 of Table 3, washing peanut, Komatsuna, lettuce, Chinese cabbage, and cabbage with water to wash the soil on leaves and stems. And boiled in 1% brine for 30 seconds. After cooling with ice water for 30 seconds, it was lightly squeezed. A seasoning solution (lightly squeezed bok choy, komatsuna, lettuce, Chinese cabbage, cabbage and 5% by weight of soy sauce with respect to the weight of cabbage) was applied to the whole, and the whole was conformed. It was cut 2 cm from the axis and cut into 5 cm size. Finally, after quick freezing at -40 ° C, it was stored at -20 ° C.

  The bok choy, komatsuna, lettuce, Chinese cabbage, and cabbage of Example 2 according to the present invention were sensory evaluated. The evaluation criterion was a five-point scale of 1 to 5, and the higher the score, the better.

  As shown in Table 4, it was confirmed that the quality of the pak choi, komatsuna, lettuce, Chinese cabbage, and cabbage of Example 2 according to the present invention was not inferior to that in the case of refrigeration, and was excellent.

(Example 3) Sprouts As shown in Example 3 of Table 5, sprouts were washed with running water and boiled with 1% salt water for 30 seconds. After cooling with ice water for 30 seconds, it was lightly squeezed and drained. A seasoning solution (5% by weight of soy sauce with respect to the weight of the sprouts after squeezing lightly) was applied to the mixture, and the whole was blended in, and squeezed quickly. Finally, after quick freezing at -40 ° C, it was stored at -20 ° C (73% yield).

(Comparative Example 3) Sprouts As shown in Comparative Example 3 of Table 5, the sprouts were washed with running water and boiled with 0.9% Ca lactate for 2 minutes. After cooling with water, it was drained for 1 minute. Finally, after quick freezing at -40 ° C, it was stored at -20 ° C (82% yield).

(Comparative Example 4) Sprouts As shown in Comparative Example 4 in Table 5, the sprouts were washed with running water and boiled for 1 minute. After soaking in running water, draining was performed for 1 minute. Finally, after quick freezing at -40 ° C, it was stored at -20 ° C (85% yield).

  The sprouts of Example 3 and Comparative Examples 3 and 4 according to the present invention were subjected to sensory evaluation. The evaluation criterion was a five-point scale of 1 to 5, and the higher the score, the better.

  As shown in Table 6, the sprouts of Example 3 according to the present invention are superior in quality to those of Comparative Examples 3 and 4, and are not so inferior to those in the case of refrigeration in terms of taste and aroma. It was confirmed that there was a crisp feeling.

  As for the verification result of the boil time (30 seconds, 60 seconds, and 180 seconds), as shown in the sensory evaluation of Table 7, the best boil time is 30 seconds, but if it is 1 minute, the allowable range is 3 minutes. In addition, the texture deteriorated (the overall texture was soft and there was no crispness).

  As shown in the sensory evaluation of Table 8, as for the verification results of soy sauce immersion time (60 seconds, 180 seconds, and 300 seconds), if the quality was about 180 seconds, there was no significant change of 60 seconds, but 300 At the second, quality deterioration (slightly soft, slightly darkened) was observed in the color tone and the like.

Claims (3)

The step of boil-heating the vegetables, the step of dipping in the seasoning liquid, and the step of freezing, the step of heating the boil is a step of heating for 30 to 60 seconds, and the step of dipping in the seasoning liquid is to apply the seasoning liquid. For 60-180 seconds.
The step of cooling with ice water and squeezing after the step of heating the boil is provided, the step of immersing in the seasoning liquid after the step of cooling and squeezing with the ice water is provided, and the step of freezing is finally provided . A method for improving the texture of frozen vegetables, which is soy sauce . The vegetables are leafy vegetables consisting of spinach, bok choy, komatsuna, lettuce, Chinese cabbage, or cabbage, and in the step of immersing in the seasoning liquid, a step of re-squeezing after dripping for 60 seconds with the seasoning liquid is provided. The method for improving the texture of a frozen vegetable according to claim 1, wherein: 2. The frozen vegetable food according to claim 1, wherein the vegetable is a sprouts, and wherein a step of dipping in the seasoning liquid and dipping for 60 seconds and then re-squeezing is provided in the step of dipping in the seasoning liquid. 3. How to improve feeling.