JP6983095B2 - How to make microwave-cookable food resistant ingredients - Google Patents

Description

The present invention relates to a method for producing a microwave oven cooking resistant food material whose texture is maintained even when cooked in a microwave oven. More specifically, the present invention relates to a method for producing a microwave oven-cooking-resistant food material which has a cell wall and whose texture does not easily soften even when cooked in a microwave oven.

In recent years, various foods have been developed and are appearing on the market due to changes in eating habits and lifestyles. Among them, instant foods are steadily increasing in sales because consumers have accepted the ease of cooking, the improvement of taste and quality, and the ease of eating due to the attachment of containers.

As a method of cooking instant food, there are a method of pouring hot water to restore the food and a method of cooking by heating in a microwave oven or the like. Ingredients used for instant foods are processed to suit each cooking method so that they have the optimum texture when eating.

For example, in the past, when frozen foods with batter such as fried chicken and pork cutlet were cooked in a microwave oven, there were problems that the batter was easily peeled off and the food became sticky due to moisture. However, at present, a manufacturing method is known in which a freshly fried texture can be enjoyed (see Patent Document 1).

Japanese Unexamined Patent Publication No. 2015-126706

By the way, it is known that a food material having a cell wall softens or hardens depending on the heating temperature range. For example, when heated in a low temperature range of around 60 degrees, the foodstuff is hardened, and when heated in a high temperature range of 90 degrees or higher, the foodstuff is softened. Therefore, when the frozen food is cooked in a microwave oven, the food having a cell wall contained in the frozen food is often softened.

On the other hand, it is known that foodstuffs having a cell wall are softened for another reason. One example is acid hydrolysis. Another example is β withdrawal of pectin. Beta withdrawal of pectin means that the pectin in the cell wall and intercellular spaces is reduced in molecular weight by heating. Furthermore, it is known that acid hydrolysis and β-withdrawal of pectin are also promoted by heating.

Here, pickles such as lotus root, burdock, and so-called crispy plum are known as foodstuffs having a texture. However, although these ingredients are also chewy immediately after cooking, not a little acid hydrolysis and β withdrawal of pectin occur. When lotus root, burdock, crispy plum, etc. are frozen and then cooked in a microwave oven, the heating of the microwave oven promotes hydrolysis by acid and β-withdrawal of pectin, resulting in loss of peculiar texture. was there. Therefore, in order to enjoy the chewy texture of foods even after cooking in a microwave oven, it is important to suppress hydrolysis by acid and β withdrawal of pectin as much as possible before cooking in a microwave oven.

The present invention has been made in view of these inconveniences, and an object of the present invention is to provide a food material that maintains its chewy texture even when cooked in a microwave oven.

In order to solve the above-mentioned problems, the present invention is a method for producing a microwave-cooking-resistant foodstuff that has a cell wall and does not lose its chewy texture even when cooked in a microwave oven, and has a pH of 4.0 for a seasoning liquid in which plums are soaked. Provided is a method for producing a microwave oven-cooking resistant foodstuff, which is characterized by having a value of ~ 5.3.

According to such a configuration, acid hydrolysis can be suppressed by making the pH of the seasoning liquid closer to weak acidity. As a result, acid hydrolysis is not promoted even when cooking is performed, and the texture can be maintained even after cooking with a microwave oven.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a food material that maintains its texture even when it is cooked in a microwave oven. Further, by using the foodstuff manufactured by the manufacturing method, the original texture of the foodstuff can be enjoyed even if it is a frozen foodstuff.

Hereinafter, a suitable embodiment for carrying out the present invention will be described by taking crispy plums (hereinafter, may be simply referred to as “pickled plums”) as an example. It should be noted that the embodiments described below are merely examples, and do not limit the free use of other known techniques.

The umeboshi used in the present embodiment may be any ume that maintains a predetermined hardness (compressive strength) before being pickled. Specific examples thereof include ome and salted plums, but when the dried plums are produced by this method, it is preferable to use salted plums. By using salted plums, the acid is concentrated inside the plums, and the processing process time described later can be shortened. There are no particular restrictions on the type of plum. Here, the predetermined hardness means the hardness to which the plum breaks with a "crisp" sound when chewed. More specifically, in the test with a rheometer, the maximum load is preferably 2.4 N or more. If it is less than 2.4N, the texture may be lost when cooking in a microwave oven. The upper limit of the maximum load is not particularly limited, and may be any hardness suitable for eating.

Next, a method for producing pickled plums will be described.
First, the salted plums are washed with about 20% salt to the plums. Remove the seeds from the washed salted plums and cut into appropriate sizes. Here, the final shape of the pickled plums according to the present embodiment may be whole or die-cut. The size of the die cut is preferably about 5 to 10 mm. If it is less than 5 mm, the immersion time in the seasoning liquid will be short, but in addition to the fact that it is too fine to feel the texture of plums, there are inconveniences such as poor appearance when used as a mixing ingredient. On the other hand, when it is larger than 10 mm, the shape after cutting becomes a flat shape, and it becomes a cut plum which is not generally seen. The dice cut is preferably performed before soaking, but may be performed after soaking.

Next, the cut plums are dipped in the seasoning liquid. As the composition of the seasoning liquid, a combination of acetic acid, yeast extract, alcohol, pigment, pH adjuster and the like can be used.
Examples of the pH adjuster include citric acid, lactic acid, or sodium salts thereof. Of these, citric acid and / or a sodium salt thereof, lactic acid and / or a sodium salt thereof is preferably used.
The pH of the whole seasoning liquid is preferably pH 4.0 to 5.3 in the stage before immersing the plums. Within such a range, hydrolysis by acid and β withdrawal can be suppressed. On the other hand, depending on the taste, if the pH is less than 2, many people feel that the acidity is too strong to be suitable for eating. Further, if the pH is higher than 5.5, citric acid and lactic acid are precipitated, and when a natural colorant is used, the color becomes purplish, which is not preferable. Further, when the precipitated citric acid or lactic acid crystals adhere to the pickled plums, the color of the surface of the pickled plums becomes white and becomes a mottled pattern.

Additives may be further added to the seasoning liquid as needed. Examples of the additive include general foods such as red perilla, liquor and bittern, and food additives such as calcium lactate. Of these, substances containing polyvalent metal ions are preferable. By adding a substance containing polyvalent metal ions, a crosslinked structure between pectins can be formed via the polyvalent metal ions, and the degree of esterification can be reduced. By lowering the degree of esterification, β withdrawal can be suppressed.

When calcium lactate is used, the amount added is preferably 5% or less with respect to the total seasoning liquid. If 5% or more is added, calcium lactate will precipitate. When the precipitated calcium lactate crystals adhere to the pickled plums, the color of the surface of the pickled plums becomes white and becomes a mottled pattern, which lowers the commercial value.

The weight ratio of the seasoning liquid to the plum is preferably 45 to 65, preferably 50 to 60, when the plum is 100. If the ratio of the seasoning liquid is less than 45, the plums may not be sufficiently pickled. On the other hand, when the ratio of the seasoning liquid exceeds 65, no difference is observed in the effect. The immersion time in the seasoning liquid is preferably about 24 hours. In addition, when making red plum, it is not limited to this because it depends on the dyeing state.

After soaking in the seasoning liquid, drain the liquid. As the method of draining the liquid, it may be carried out by free fall due to being left unattended, or it may be carried out by using a centrifuge device. As for the degree of drainage, it is sufficient that the liquid is drained to the extent that the seasoning liquid does not affect other foods.

Hereinafter, the present invention will be described in more detail based on Examples.

(Example 1)
The seeds were removed from about 10% salted plums and diced into 5 mm squares. Next, a seasoning liquid containing acetic acid, yeast extract, alcohol, and pigment was prepared. 3 Sodium citrate was added to the seasoning liquid to prepare the seasoning liquid to have a pH of 4.4. Subsequently, 100 g of the dice-cut plums were immersed in 55 ml of the seasoning liquid, and soaked for 24 hours. After soaking, it was opened in a colander and allowed to stand for 2 hours by free fall to drain the liquid.
5 g of the obtained dried umeboshi was mixed with 100 g of rice and molded into a triangular shape with a stamping die. The molded rice balls (105 g) were frozen in a quick freezer for 50 minutes to obtain frozen rice balls.

(Example 2)
This is the same as in Example 1 except that the seasoning liquid was prepared to pH 4.7 using 3 sodium citrate and then the plums were soaked.

(Example 3)
This is the same as in Example 1 except that the seasoning liquid was prepared to pH 5.3 using 3 sodium citrate and then the plums were soaked.

(Comparative Example 1)
Umeboshi was manufactured to imitate the crispy plums on the market. The pH of the seasoning liquid was adjusted to pH 3.3 using 3 sodium citrate based on the data disclosed by the manufacturer. Other than that, it is the same as in Example 1.

(Example 4)
This is the same as in Example 1 except that the seasoning liquid was adjusted to pH 4.0 using sodium lactate and then the plums were soaked.

(Example 5)
The procedure is the same as in Example 1 except that the seasoning liquid is adjusted to pH 4.8 using sodium lactate and then the plums are soaked.

(Example 6)
This is the same as in Example 1 except that the seasoning liquid is adjusted to pH 5.3 using sodium lactate and then the plums are soaked.

(Comparative Example 2)
Umeboshi was manufactured to imitate the crispy plums on the market. The pH of the seasoning liquid was adjusted to pH 3.3 by using sodium lactate based on the data disclosed by the manufacturer. Other than that, it is the same as in Example 1.

<Compressive strength test>
Three rice balls according to each Example and Comparative Example were heated in a microwave oven at 500 w for 5 minutes and 30 seconds. Umeboshi was collected from each thawed rice ball, and the compressive strength was measured using a small tabletop tester (EZ-S) (manufactured by Shimadzu Corporation). At this time, the descent speed was 30 mm / min using a φ2 cylinder pushing jig. In addition, the compressive strength was also measured on the dried plums immediately after draining.

<Sensory evaluation>
Three rice balls according to each Example and Comparative Example were heated in a microwave oven at 500 w for 5 minutes and 30 seconds. Umeboshi was collected from each thawed rice ball, and the obtained umeboshi was eaten by five veteran panelists and subjected to sensory evaluation. The sensory evaluation was performed according to the following evaluation. Of the evaluations obtained, the most frequently evaluated was the evaluation of the sample.

<Evaluation>
3: Same as umeboshi before freezing, chewy 2: Slightly softer than umeboshi before freezing, but chewy 1: Softer and less chewy than umeboshi before freezing

The results of the compressive strength test and the sensory evaluation are shown in Table 1.

As is clear from Table 1, when the pH of the seasoning liquid is made slightly acidic with 3 sodium citrate (pH 4.4 to 5.3), the compressive strength before and after cooking is comparable to Comparative Example 1 (pH 3.3). It can be seen that each is increasing in comparison. In particular, in Examples 2 and 3, it can be seen that the compressive strength after cooking is more than doubled as compared with Comparative Example 1. Further, the difference in compressive strength before and after cooking is smaller than that in Comparative Example 1, and it can be seen that the difference in compressive strength decreases as the pH approaches neutrality. Further, in Example 3, it can be seen that the difference in compressive strength is reduced to about 1/4 of that in Comparative Example 1. The effect of these values is clearly shown in the sensory evaluation. In Examples 1 to 3, the chewy texture was confirmed as in the case of umeboshi before freezing. These results are considered to be due to the following mechanism of action. As mentioned above, hydrolysis with acid can be considered for softening. However, it is considered that acid hydrolysis was suppressed by making the pH of the seasoning liquid closer to weak acidity, and as a result, the plums did not soften even when cooked and the texture was maintained.

As is clear from Table 2, when the pH of the seasoning liquid is made slightly acidic (pH 4.0 to 5.3) with sodium lactate, the compressive strength before and after cooking is higher than that of Comparative Example 2 (pH 3.3). It can be seen that each is increasing. In particular, in Examples 5 and 6, it can be seen that the compressive strength after cooking is more than doubled as compared with Comparative Example 2. Further, the difference in compressive strength before and after cooking is smaller than that in Comparative Example 2, and it can be seen that the difference in compressive strength decreases as the pH approaches neutrality. Further, in Example 6, it can be seen that the difference in compressive strength is reduced to about 1/3 of that in Comparative Example 2. The effect of these values is clearly shown in the sensory evaluation. In Examples 4 to 6, the chewy texture was confirmed as in the case of umeboshi before freezing.
From the above results, it was suggested that pH can prevent softening due to acid hydrolysis regardless of the type of pH adjuster.

Further, as shown in Tables 1 and 2, ^{it was suggested that if the difference in compressive strength before and after cooking was less than 1.5 N / mm 2} , the texture was maintained even after cooking in a microwave oven.

As described above, according to the present invention, by adjusting the pH, hydrolysis by acid in the stage before cooking in a microwave oven can be suppressed as much as possible. As a result, hydrolysis by acid promoted by microwave oven heating is reduced, and as a result, the texture can be maintained even after cooking by microwave oven. In the past, even foods that tend to lose their chewy texture once frozen can maintain their chewy texture even after cooking, which is an extremely excellent effect.

In the above embodiment, the case of heating at 500 W for 5 minutes and 30 seconds has been described as an example, but the wattage and the time may be changed as long as the amount of heat is the same. Of course, the wattage and time can be changed according to the capacity of the food.

Claims (1)

It is a method for producing umeboshi that has a cell wall and does not lose its chewy texture even when cooked in a microwave oven.
The umeboshi does not require preheat treatment during the production of umeboshi.
Wherein the pH of the seasoning liquid marinate the plum is in the 4.0 to 5.3 The method of microwave cooking resistance plum.