JP7254497B2 - Frozen side dish and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a frozen side dish and a method for producing the same.

Conventionally, frozen side dishes such as okonomiyaki, dumplings, mince cutlets, meatballs, fish cakes, and hamburgers have been marketed. These frozen side dishes contain cut raw vegetables, but it is difficult to obtain the crunchy texture of the vegetables due to the freezing process and the reheating process when cooking the frozen side dishes in a microwave oven. In addition, there was a problem that the side dish itself became watery because the vegetables released a lot of water.

In addition, unlike at home, when frozen side dishes are prepared mechanically, if the amount of raw vegetables added is large, the moldability deteriorates, so there is a limit to the amount of raw vegetables to be mixed.

By the way, Patent Document 1 describes a technique of half-rehydrating dried vegetables in water and freezing them. However, it is not a technology for use in frozen side dishes.

Japanese Unexamined Patent Publication No. 8-182464

An object of the present invention is to provide a frozen side dish having a crunchy texture of vegetables and a method for producing the same.

The inventors attempted to develop a frozen prepared dish containing vegetables such as cabbage and carrots. However, when prepared foods are frozen and then reheated and cooked in a microwave oven or the like, the texture of the vegetables becomes weak, and it is impossible to obtain a frozen prepared dish having a satisfactory texture of the vegetables. Therefore, as a result of earnest research, the present invention was achieved.

That is, it is a frozen ready-to-eat dish characterized by containing hot-air dried cut vegetables that are water-absorbed so that the water content is 50 to 90% by weight.

Moreover, the hot air dried cut vegetables according to the present invention are preferably at least one of cabbage, bok choy, Chinese cabbage, onion, carrot and burdock.

Moreover, the hot-air dried cut vegetables according to the present invention preferably contain saccharides.

Moreover, the frozen side dish according to the present invention is preferably a food product in which a batter containing minced meat or grain flour as a main raw material is mixed with vegetables.

In the method for producing a frozen side dish according to the present invention, fresh vegetables are cut, blanched, then sugar-immersed or sugar-mixed as necessary, and hot-air dried cut vegetables are dried with hot air to a moisture content of 8% by weight or less. Then, the water is absorbed so that the water content is 50 to 90% by weight, and the water-absorbed hot air dried cut vegetables are used as a substitute for all or part of the raw vegetables, minced meat or grain batter. It is preferable that the method for producing a frozen ready-to-eat food is characterized by mixing with, cooking with heat, and then freezing.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a frozen side dish having a crunchy texture of vegetables and a method for producing the same. In addition, by using hot-air dried cut vegetables, more vegetables can be added in terms of fresh vegetables compared to the case of adding fresh vegetables.

The frozen side dish according to the present invention includes hot-air dried cut vegetables.

As the type of hot air dried cut vegetables according to the present invention, fibrous vegetables are preferable, and leafy vegetables with a crunchy texture such as cabbage, Chinese cabbage, bok choy, bulbous vegetables such as onions, carrots, burdock, etc. Examples include root vegetables with a fibrous texture.

In the method for producing hot air dried cut vegetables according to the present invention, the above vegetables are cut and dried with hot air.

The cutting method is not particularly limited, and the vegetables may be chopped, finely chopped, diced, sliced, sliced into rings, cut into strips, etc., according to the side dish to be prepared. The cut vegetables are preferably subjected to a blanching treatment to deactivate enzymes. Since the blanching conditions vary depending on the vegetables and the cutting method, they are not particularly limited, but may be adjusted appropriately to the extent that the fibrous texture of the vegetables is not lost.

Moreover, it is preferable to add saccharides to the blanched vegetables before drying. By adding saccharides, the change in pigment during drying is suppressed, the storage stability is increased, the product can have appropriate flexibility, and cracking during storage is suppressed. The deterioration of the texture when it is done is also suppressed. Examples of sugar types include sugars such as glucose, lactose, and maltose, and sugars such as sorbitol and reduced starch syrup. The amount to be added is preferably 5 to 25% by weight based on the weight of the dehydrated raw vegetables.

The blanched cut vegetables are preferably dried slowly with hot air at 40 to 100° C. so that the cut vegetables shrink so that the water content is 8% by weight or less. By thoroughly lowering the water content, the vegetables will shrink and not only will you feel a strong sense of fiber, but it will also be easy to store and easy to adjust the water content. The hot air velocity is preferably 10 m/s or less, and the drying time is preferably about 1 to 8 hours.

As dried vegetables, there are dried vegetables dried by vacuum freeze drying, high temperature and high speed hot air drying, microwave drying, etc. Since these dried vegetables are dried as a porous structure, they are dried by these drying methods. Even if the dried vegetables are used as a raw material for frozen side dishes, the crunchy texture of the vegetables cannot be obtained.

The produced hot-air dried cut vegetables are made to absorb water so that the water content is 50 to 90% by weight, and used as a substitute for fresh vegetables.

There is no particular limitation on the method of making the hot-air dried cut vegetables absorb water, but the method of adjusting the water content by pouring water or the like into the hot-air dried vegetables according to the desired amount of water and leaving it until it is completely absorbed is the method for adjusting the water content. preferable.

The water to be absorbed by the hot-air dried cut vegetables may be simply water, but it is also possible to season the vegetables with an aqueous solution of salt or sugar dissolved therein, or soup stock.

There is no particular limitation on the temperature of the water or the like for making the hot-air dried cut vegetables absorb water, and any temperature from cold water to boiling water can be used. The higher the temperature, the shorter the water absorption time, but it is difficult to control the amount of water, and the texture becomes weak due to heating by heat, so it is preferable to absorb water with as low a temperature as possible over a long period of time. Specifically, it is preferable to absorb water with water at a temperature of 60° C. or lower, more preferably 40° C. or lower, and still more preferably 20° C. or lower.

If the moisture content of the water-absorbed hot-air dried cut vegetables is less than 50% by weight, it is not preferable because there may be areas where the water absorption is insufficient. In addition, hot-air dried cut vegetables can only be restored to a lower water content than the raw water content, so it may be allowed to absorb water up to the maximum water content, but the amount of water that can be absorbed depends on the type of vegetables and the presence or absence of sugar. Therefore, it is sufficient to absorb water so that the water content is 90% by weight or less at a water content lower than that of raw vegetables. In addition, since the texture is preferable when the amount of water to be absorbed is small, and a large amount of vegetables can be added, it is more preferable to allow the hot air-dried vegetables to absorb water in an amount of 70% by weight or less. The moisture value of raw vegetables varies depending on the place of production, season, and storage method, so the moisture value of the corresponding parts of the raw vegetables in the Japanese Food Composition Tables (7th revision) should be used as a standard.

Next, the water-absorbed hot-air dried cut vegetables are used as raw materials for frozen side dishes. The water-absorbed hot-air dried cut vegetables are cut and can be used as they are, but if necessary, they can be cut again and used.

The frozen side dish according to the present invention contains cut vegetables among side dishes, and has the crunchy texture of vegetables. and vegetables, and frozen mixed foods such as okonomiyaki, tempura, and kakiage, which are mainly made of grain flour, and vegetables.

For some or all of the raw cut vegetables used in these frozen side dishes, water-absorbed hot-air-dried cut vegetables are used to prepare side dishes, and then frozen to obtain frozen side dishes.

For example, when making frozen okonomiyaki, diced or julienned fresh cabbage is added to a batter made of wheat flour, mixed, baked to make okonomiyaki, and then frozen to make frozen okonomiyaki. Frozen okonomiyaki can be prepared by adding water-absorbed hot-air dried cut cabbage to the frozen okonomiyaki. However, there is no problem in manufacturing, and more cabbage can be added in terms of raw vegetables than when raw cabbage is added.

In the case of dumplings and mince cutlets, the meat is mixed with hot-air dried cut vegetables such as cabbage, onions, and carrots that have absorbed moisture to make bean paste. By frying it, frozen dumplings and frozen mince cutlets can be produced.

A conventional technique can be applied to the means for freezing. For example, an air blast tunnel freezer, a spiral freezer, a wagon freezer, a quick freezer, and a brine flexible freezer can be applied. Freezing can be done rapidly, for example at about -30°C, using a spiral freezer.

The prepared frozen side dishes are eaten by cooking with heat such as microwave oven or frying pan cooking. It maintains its crunchy texture, reduces water loss from vegetables due to reheating, and prevents frozen side dishes from becoming watery.

As described above, by using the hot air dried cut vegetables that have absorbed water so that the water content is 50 to 90% by weight as a substitute for the cut vegetables for frozen side dishes, comparison with the use of raw cut vegetables As a result, it is possible to provide a frozen side dish having a crunchy texture of vegetables and a method for producing the same.

EXAMPLES The present embodiment will be described in more detail below with reference to examples.

<Experiment 1 Examination of dried vegetables>
(Test Example 1) Hot air dried cabbage 1
Cabbage was cut into 30 mm squares, blanched in hot water at 90° C. for 3 minutes, dehydrated to 55% by weight of the weight before blanching, and 20% of the weight of cabbage after dehydration. Glucose, lactose, and maltose (glucose:lactose:maltose 6:3:1) in weight % are powder-mixed, allowed to stand, drained, dried with hot air at 80°C for 2 hours, and then dried at 60°C for 4 hours. It was dried to produce a hot air dried cut cabbage (water content 5% by weight).

(Test Example 2) Hot air dried cabbage 2
A hot air-dried cut cabbage (water content of 5% by weight) was prepared according to the method of Test Example 1, except that the powder was not mixed with sugar and the cabbage was dried at 60°C for 4 hours.

(Test Example 3) Hot air dried bok choy Bok choy was cut into 20 mm squares, blanched at 80 ° C. for 2 minutes, dehydrated to 60% by weight of the weight before blanching, and after dehydration 10% by weight of glucose with respect to the weight of bok choy is powder-mixed, left for 30 minutes, drained, dried at 80 ° C. for 2 hours, dried at 60 ° C. for 4 hours, dried with hot air, and dried with hot air. A cut bok choy (water content of 4% by weight) was produced.

(Test Example 4) Hot-air dried Chinese cabbage Cut into pieces of 20 x 25 mm, blanched at 80 ° C for 2 minutes, dehydrated to 60% by weight of the weight before blanching, and dried Chinese cabbage after dehydration. 10% by weight of glucose, lactose, and maltose (glucose: lactose: maltose 6:3:1) are powder-mixed with respect to the weight of , left for 30 minutes, drained, and dried at 80 ° C. for 2 hours. , and dried at 60°C for 4 hours to prepare hot-air dried Chinese cabbage (water content: 4% by weight).

(Test Example 5) Vacuum freeze-dried Chinese cabbage Cut into pieces of 20 x 25 mm, blanched at 80°C for 2 minutes, dehydrated to 60% by weight of the weight before blanching, and dried to 20% by weight. % glucose solution for 30 minutes, drained for 3 minutes, frozen, and vacuum freeze-dried to prepare vacuum freeze-dried Chinese cabbage (moisture content 1% by weight).

(Test Example 6) Carrots dried with hot air Carrots were cut into pieces of 10 x 10 x 3 mm, blanched at 95°C for 2 minutes, dehydrated lightly, and powder-mixed with 20% by weight of glucose relative to the weight after dehydration. , and left for 30 minutes, followed by hot air drying at 90°C for 1.5 hours, 80°C for 2 hours, and 60°C for 3 hours to prepare hot air dried carrots (moisture content: 5% by weight).

(Test Example 7) High-temperature, high-velocity, hot-air dried carrots Carrots were cut into pieces of 10 x 10 x 3 mm, steamed in a steamer at 95 ° C. for 2 minutes, and then powder-mixed with 10% by weight of glucose relative to the weight after steaming for 30 minutes. After leaving it to stand, it was dried with hot air at 90° C. at a wind speed of 15 m/s for 2 hours to prepare a high temperature, high wind speed, hot air dried carrot (moisture content: 3% by weight).

(Test Example 8) Hot-air dried burdock Burdock was cut into pieces of 15 x 10 x 5 mm, blanched with a 0.05 wt% citric acid aqueous solution at 90°C for 2 minutes, and then dried with an aqueous solution of 5 wt% lactose and 5 wt% soy sauce. After seasoning and heat treatment for 2 minutes at 10° C., the liquid was drained off, dried at 80° C. for 2 hours, and then further dried with hot air at 60° C. for 4 hours to prepare hot air dried burdock (moisture content 4% by weight).

(Test Example 9) Hot Air Dried Onion An onion was cut into 5 mm squares, dried at 80°C for 2 hours, and then dried with hot air at 60°C for 4 hours to prepare dried onions (water content 5% by weight).

(Test Example 10) Vacuum freeze-dried onion Cut the onion into 5 mm square pieces, add and mix 10% by weight of trehalose with respect to the weight of the cut onion, and steam the mixture at 70°C for 10 minutes in a steamer. It was frozen and vacuum freeze-dried to produce vacuum freeze-dried onions (2% moisture by weight).

Add x1 times, x1.2 times, x2 times, x4 times, and x8 times the weight of the dried vegetables prepared in Test Examples 1 to 10, and store in a low-temperature storage controlled at 10 ° C or less for 16 hours. to absorb water. The water content of the dehydrated vegetables was measured. The measurement method was the loss-on-drying method under the conditions of 105° C. and 4 hours.

The moisture content measurement results are shown in Table 1 below.

Next, put 2.7 kg of all-purpose flour, 0.2 kg of sugar, 0.1 kg of salt, 0.05 kg of egg white powder, 3.0 kg of liquid egg, 0.15 kg of lard, and 3.8 kg of water into a tank for dough preparation, and hand The dough for okonomiyaki was prepared by thoroughly stirring with a mixer.

Next, the prepared dough and the dried vegetables of Test Examples 1 to 10 reconstituted with water were mixed to prepare okonomiyaki. For comparison, okonomiyaki was also produced using fresh vegetables cut in the same manner as the dried vegetables. In a specific manufacturing method, 190 g of dough and 120 g of raw shredded cabbage and 70 g of each of the vegetables and raw vegetables of Test Examples 1 to 10 are mixed well with a stirrer to prepare a dough ingredient mixture, and a ring-shaped mold with a diameter of 15 cm is prepared. Place the frame on an iron plate pre-oiled and heated to 220 ° C., fill the dough ingredient mixture prepared in the mold, spread it widely in the mold, cover it, heat it for 4 minutes, and turn it over. After baking for 4 minutes, it was turned over and heated for 30 seconds to prepare okonomiyaki.

The baked okonomiyaki was placed in an air blast freezer at −35° C. for 40 minutes and frozen to prepare a frozen okonomiyaki sample.

A frozen okonomiyaki sample containing the vegetables of each test example was cooked in a microwave oven, and a sensory evaluation was performed on the texture of the vegetables contained in the okonomiyaki. The cooking method was heating in a microwave oven at 500W for 8 minutes, and evaluation was carried out by five veteran panelists. Regarding the evaluation method, it was evaluated on a 5-point basis, with 5 being very good with a strong texture, 4 with a good texture, 3 with a normal texture, and 2 with a weak and inferior soft texture. , 1 was markedly inferior with no crunchiness.

The evaluation results are shown in Table 2 below.

As shown in Table 2, although there are some differences in texture depending on the vegetables, as can be seen in Tests 1 to 4, Tests 6, 8, and 9, by using hot-air dried cut vegetables, raw cut vegetables can be frozen. It can be seen that the texture of vegetables can be obtained more than when used for side dishes (okonomiyaki). In addition, compared with the dried cut vegetables dried by vacuum freeze drying and high temperature, high wind speed hot air drying in Tests 5, 7, and 10, as shown in Test Examples 4, 6, and 9, the cut vegetables dried by hot air drying It can be seen that when used in frozen side dishes (okonomiyaki), the texture of the vegetables is improved.

Although not shown in Table 2, in each test example, when water was absorbed in an amount less than the weight of the dried vegetables (x 1), there were some parts where water was not absorbed, and there were hard parts. However, when water was added in an equal amount or more to absorb water, there was no portion where water was not absorbed. However, if it is the same size, it is necessary to mix frequently so that the water is not completely soaked in water and the degree of absorption of water is even. It is preferable because it absorbs water evenly even if it is soaked in water and not mixed frequently.

As shown in Test Examples 1 to 4, 6, 8, and 9, as the amount of water added increases, the water content of the hot air dried cut vegetables increases. By adding 4 times the weight of water, the dried vegetables began to generate water that could not be absorbed, and when the weight of the dried vegetables was 8 times the weight, water that could not be absorbed was generated in all test examples. Even if the hot-air dried cut vegetables were allowed to absorb sufficient water, the water content was lower than that of fresh cut vegetables, and good texture was obtained. Thus, the lower the moisture content of the reconstituted hot-air dried cut vegetables, the better the texture obtained, and it is preferable to use them in a state in which they have not completely absorbed water. Depending on the type of vegetables and the presence or absence of sugar, the water content in the state where water is completely absorbed is generally 70 to 90% by weight or less. It turns out that it is more preferable if it is made to absorb water.

As shown in Test Examples 1 and 2, the effect can be obtained regardless of the addition of sugar during drying. When no sugar is added, more water can be absorbed than when sugar is added, and even if a lot of water is absorbed, it is easy to obtain the texture of vegetables, but the dry product is broken. It is preferable to add sugar because it is easy to discolor to brown during drying and storage.

<Experiment 2 Examination of side dishes>
(Test Example 2-1)
The hot-air dried cut vegetables (cabbage) of Test Example 1 used in Experiment 1 were water-absorbed with twice the weight of water (150 g), which was further chopped, combined with 150 g of chopped raw cabbage, and 300 g was added. 100g of minced meat and minced onion, 50g of liquid egg, 3g of salt, 1g of pepper are mixed together and molded into a cylindrical shape with a diameter of 4cm and a thickness of 9mm. Bread crumbs were attached to the top, fried in oil at 170°C for 90 seconds, cooled, and frozen at -35°C for 25 minutes in a tunnel freezer to prepare frozen mince cutlet.

(Comparative Example 2-1)
Except for using 300 g of chopped fresh cabbage instead of 300 g of hot air dried cut vegetables (cabbage) of Test Example 1 used in Experiment 1 to absorb water with twice the weight of water. A frozen mince cutlet was prepared according to the method of Example 2-1.

The prepared frozen mince cutlet was cooked in a microwave oven at 500 W for 40 seconds and evaluated in the same manner as in Experiment 1, but Example 2-1 using dried cabbage had a crunchy texture of cabbage. In Comparative Example 2-1, the cabbage had a crunchy texture, but it was normal.

In addition, the weight of cabbage added is the same in Example 2-1 and Comparative Example 2-1, but in terms of raw vegetables added, Example 2-1 has more, maintaining manufacturing appropriateness. I was able to add a lot of vegetables as a raw vegetable equivalent.

Claims (5)

Frozen characterized by containing hot-air dried cut vegetables without a porous structure , which have absorbed water so that the water content is 50 to 90% by weight without dehydration, without being processed into fine cuts or pastes. Side dish. 2. The frozen side dish according to claim 1, wherein said water content is 50 to 70% by weight. 3. The frozen side dish according to claim 1 or 2, wherein the water-absorbed hot-air dried cut vegetables are prepared by a method of absorbing all the moisture. 4. The frozen side dish according to any one of claims 1 to 3, wherein the hot-air dried cut vegetables contain saccharides. After cutting and blanching raw vegetables, if necessary, they are soaked in sugar or mixed with sugar, and dried with hot air at 40 to 100 ° C. at a wind speed of 10 m / s or less to a moisture content of 8 % by weight or less.
Absorb water without dehydration so that the water content is 50 to 90% by weight,
Hot-air dried cut vegetables that have been pre-absorbed with water are mixed with minced meat and/or grain-based batter as a substitute for all or part of raw vegetables without being processed into fine cuts or pastes, A method for producing a frozen side dish, characterized by freezing after cooking with heat.