JP7515236B2 - Drip suppressing agent for cooked vegetables and cooked fruits, and method for suppressing dripping of cooked vegetables and cooked fruits - Google Patents

Description

The present invention relates to a drip suppressant for cooked vegetables and cooked fruits, and a method for suppressing dripping of cooked vegetables and cooked fruits using the same.

In recent years, the market for boxed lunches, side dishes, and salads using cooked vegetables and fruits sold at convenience stores and supermarkets has been growing due to factors such as consumers becoming more health conscious. However, cooked vegetables and fruits that have been processed by processes such as peeling and cutting, or heat-treated by stir-frying or boiling tend to drip (hereinafter sometimes referred to as "separation") during cooking and before being eaten, which can lead to poor appearance and texture, as well as reduced yield.

In addition, the longer the time between cooking and eating, and also when thawing after freezing, the more drip liquid flows out, so the longer the storage period, the lower the quality and commercial value. Therefore, the storage period for products that use cooked vegetables or fruits is set short, which poses the risk of increasing the amount of products that are disposed of. Furthermore, if a lot of products are disposed of, there is the problem that the number of times products need to be replenished increases. Therefore, from the perspective of preventing the decline in commercial value and extending storage periods, it is important to suppress the occurrence of drips not only during cooking but also during storage.

To date, there have been proposed a technique for absorbing drips from ingredients to a certain extent by using a seasoning composition containing a thickener, starch, and trehalose (see, for example, Patent Document 1); a technique for preventing water separation from vegetables in prepared dishes such as vegetable salads and sandwiches by mixing in pregelatinized starch (see, for example, Patent Document 2); a technique for preventing the occurrence of drips that occur during freezing and thawing of frozen foods by using a liquid containing liquid smoke, silk protein hydrolysate, alcohols, and sugars (see, for example, Patent Document 3); a technique for suppressing drips from raw vegetables, prepared dishes, or ingredients by using a drip prevention agent containing low-viscosity galactoxyloglucan (tamarind seed gum) (see, for example, Patent Document 4); and a technique for suppressing drips from ingredients by adding a seasoning composition containing xanthan gum and locust bean gum during cooking (see, for example, Patent Document 5).
However, these proposed techniques currently do not adequately suppress dripping from cooked vegetables or cooked fruits during cooking and before eating.

Therefore, there is a strong demand for the rapid development of technology that can suppress dripping from cooked vegetables and fruits during cooking and after consumption.

JP 2002-209547 A Japanese Patent Application Laid-Open No. 2-163054 JP 2001-37458 A JP 2008-141972 A JP 2013-201931 A

The present invention aims to meet such demands, break through the current situation, solve the above-mentioned problems of the past, and achieve the following objectives. That is, the present invention aims to provide a drip inhibitor for cooked vegetables and cooked fruits that can suppress the outflow of drip liquid from cooked vegetables and cooked fruits during cooking and after eating by simply adding it to vegetables and fruits at any stage from before to after cooking, and a drip suppression method for cooked vegetables and cooked fruits.

As a result of intensive research conducted by the inventors to achieve the above object, they discovered that by adding an emulsifier and a thickening polysaccharide to vegetables and fruits at any stage, from before to after cooking, it is possible to suppress the outflow of drip liquid from cooked vegetables and cooked fruits during cooking and until eating after cooking.

The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows.
<1> A drip suppressant for cooked vegetables and cooked fruits, comprising an emulsifier and a thickening polysaccharide as active ingredients.
<2> The drip suppressing agent according to <1>, wherein the emulsifier is used in an amount of 0.01 to 5% by mass and the thickening polysaccharide is used in an amount of 0.001 to 1% by mass based on the vegetables and fruits.
<3> The drip inhibitor according to <1> or <2>, wherein the emulsifier is one or more selected from the group consisting of glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated lecithin, calcium stearoyl lactylate, sodium stearoyl lactylate, and starch octenylsuccinate or a salt thereof.
<4> The drip inhibitor according to any one of <1> to <3>, wherein the thickening polysaccharide is one or more selected from the group consisting of gum arabic, xanthan gum, welan gum, tamarind seed gum, carrageenan, curdlan, locust bean gum, tara gum, succinoglycan, pectin, alginate, and alginate ester.
<5> A method for suppressing dripping of cooked vegetables and fruits, comprising adding the drip inhibitor according to any one of <1> to <4> to vegetables and fruits at any stage from before to after cooking.

The present invention can solve the above-mentioned problems of the past, and can provide a drip inhibitor for cooked vegetables and cooked fruits, which can be added to vegetables or fruits at any stage before or after cooking to suppress the outflow of drip liquid from cooked vegetables or cooked fruits during cooking and until consumption after cooking, as well as a drip suppression method for cooked vegetables and cooked fruits.

(Drip suppressant for cooked vegetables and cooked fruits)
The drip inhibitor for cooked vegetables and cooked fruits of the present invention (hereinafter sometimes referred to as "drip inhibitor") contains an emulsifier and a thickening polysaccharide as active ingredients, and further contains other ingredients as necessary.

<Emulsifier>
The emulsifier is not particularly limited as long as it is of a grade that can be used for food applications, and can be appropriately selected, and examples thereof include glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated (hereinafter sometimes referred to as "decomposition") lecithin, calcium stearoyl lactylate, sodium stearoyl lactylate, starch octenyl succinate or a salt thereof, etc. These may be used alone or in combination of two or more.
Specific examples of the organic acid monoglyceride include acetic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, etc. These may be used alone or in combination of two or more.
Specific examples of the salt of starch octenyl succinate include sodium salt.
The emulsifiers are commercially available, and commercially available products can be used as appropriate.

The content of the emulsifier in the drip inhibitor is not particularly limited and can be appropriately selected depending on the amount used for vegetables and fruits (hereinafter sometimes referred to as the "addition amount"), etc.

<Thickening polysaccharides>
The thickening polysaccharide is not particularly limited as long as it is a grade that can be used for food applications, and can be appropriately selected, and examples thereof include gum arabic, xanthan gum, welan gum, tamarind seed gum, carrageenan, curdlan, locust bean gum, tara gum, succinoglycan, pectin, alginate, alginic acid ester, etc. These may be used alone or in combination of two or more kinds.
Specific examples of the alginate include sodium salts, calcium salts, etc. These may be used alone or in combination of two or more.
Among the thickening polysaccharides, welan gum, carrageenan, xanthan gum, succinoglycan, and locust bean gum are preferred because they are able to further suppress dripping of cooked vegetables and cooked fruits.
The thickening polysaccharides are commercially available, and commercially available products can be used as appropriate.

There are no particular limitations on the content of the thickening polysaccharide in the drip inhibitor, and it can be selected appropriately depending on the amount used for vegetables and fruits.

<Other ingredients>
The other components are not particularly limited as long as they do not impair the effects of the present invention and can be appropriately selected, and examples thereof include starch (unprocessed starch, pregelatinized starch, processed starch that has been etherified, esterified, crosslinked, or a combination thereof), sugars (monosaccharides, disaccharides, maltotriose, maltotetraose, oligosaccharides, dextrin, sugar alcohols, sugar derivatives such as trehalose), protein hydrolysates, peptides, grain flours, cellulose, etc. The other components may be used alone or in combination of two or more. They may also be used in combination with a shelf life enhancer for cooked vegetables or cooked fruits.
As the other components, commercially available products can be appropriately used.
The content of the other components in the drip suppressing agent is not particularly limited, and can be appropriately selected depending on the amount to be used for vegetables or fruits.

<Aspects>
The drip inhibitor may be in a form in which the emulsifier, the thickening polysaccharide, and, if necessary, the other components are contained in the same packaging material, or in a form in which each of the components is contained in a separate packaging material and used together at the time of use.
The form of the drip suppressant is not particularly limited and may be appropriately selected. For example, the form may be a powder or a liquid.

<Use>
-amount to use-
The amount of the drip inhibitor used is not particularly limited and can be appropriately selected. For example, the amount of the drip inhibitor used can be 0.05 to 5.0% by mass based on the amount of vegetables or fruits.

--emulsifier--
The amount of the emulsifier used is not particularly limited and can be selected appropriately, but is preferably used in an amount of 0.01 to 5% by mass, more preferably 0.05 to 2% by mass, and even more preferably 0.1 to 0.5% by mass, based on vegetables and fruits. If the amount used is less than 0.01% by mass, the drip suppression effect of cooked vegetables and cooked fruits may not be sufficiently obtained, and if it exceeds 5% by mass, the taste and texture of the food may become undesirable.

--Thickening polysaccharides--
The amount of the thickening polysaccharide used is not particularly limited and can be selected appropriately, but is preferably used in an amount of 0.001 to 1% by mass, more preferably 0.005 to 0.5% by mass, and even more preferably 0.01 to 0.1% by mass, based on vegetables and fruits. If the amount used is less than 0.001% by mass, the drip suppression effect of cooked vegetables and cooked fruits may not be sufficiently obtained, and if it exceeds 1% by mass, the texture of the food may become unfavorable.

-Time of use-
The timing of adding the drip inhibitor to vegetables or fruits is not particularly limited, and can be appropriately selected from any stage before or after cooking, and can be added at least at any stage before, during, or after cooking.
The number of times of addition is not particularly limited and can be appropriately selected, and may be one or more times.

-how to use-
The method of using the drip inhibitor (hereinafter, sometimes referred to as "addition method") is not particularly limited and can be appropriately selected depending on the type of food. For example, the drip inhibitor can be added to and mixed with vegetables or fruits before or during cooking, or added to and mixed with cooked vegetables or fruits after cooking, or immersing vegetables or fruits before or during cooking, or cooked vegetables or cooked fruits after cooking, in a liquid containing the drip inhibitor, or spraying or applying a liquid containing the drip inhibitor to vegetables or fruits before or during cooking, or cooked vegetables or cooked fruits after cooking.
In the present invention, cooking refers to the general treatment of vegetables and fruits, such as peeling, cutting, heat treatment, etc. The heat treatment refers to the general cooking method of applying heat to vegetables and fruits, such as stir-frying, boiling, baking, steaming, etc.

The drip inhibitor may be used alone or in combination with other preparations, such as shelf life enhancers.

<Vegetables and fruits>
The vegetables that are the subject of the present invention are not particularly limited as long as they are vegetables that can be peeled, cut, or cooked, and can be selected appropriately. Examples of the vegetables that can be used include sprouted vegetables such as bean sprouts and pea sprouts, leafy vegetables such as Chinese chives, cabbage, spinach, Chinese cabbage, bok choy, komatsuna, crown chrysanthemum, rape blossoms, and lettuce, stem vegetables such as onions, leeks, asparagus, burdock, and bamboo shoots, root vegetables such as carrots, radishes, and turnips, fruit vegetables such as tomatoes, cucumbers, melons, bell peppers, eggplants, zucchinis, and avocados, and flower vegetables such as broccoli, cauliflower, and edible chrysanthemums.
The fruits targeted by the present invention are not particularly limited as long as they are peeled, cut, or cooked, and can be appropriately selected. Examples of the fruits include citrus fruits such as mandarins, oranges, and grapefruits, pineapples, pears, apples, grapes, watermelons, kiwifruits, mangoes, papayas, melons, peaches, and loquats.
These may be used alone or in combination of two or more kinds according to, for example, normal processing methods or recipes for cooking vegetables or fruits.

The cooked vegetables and fruits using the above vegetables or fruits, and foods containing them (hereinafter, these may be collectively referred to as "side dishes") are not particularly limited and can be selected as appropriate, and examples include side dishes containing stir-fried cooked vegetables such as bean sprouts, cabbage, onions, Chinese cabbage, green peppers, etc.; side dishes containing boiled cooked vegetables such as salads of leafy vegetables such as spinach and komatsuna, and ohitashi; side dishes containing steamed cooked vegetables; dim sum containing cooked vegetables such as gyoza, spring rolls, and shumai; noodles containing stir-fried or boiled cooked vegetables such as yakisoba, yakisoba, and pasta; and uncooked foods such as salads and pickles containing peeled and cut cooked vegetables or cooked fruits.
The food product may be a food product that is frozen after production.

The drip inhibitor of the present invention can be added to vegetables or fruits at any stage, before or after cooking, to prevent drips from leaking from the cooked vegetables or fruits during cooking and after consumption. This prevents deterioration in appearance and texture, even if the storage period is extended or the product is thawed after being frozen, and also prevents a decrease in yield, preventing a decrease in commercial value.

(Method for suppressing dripping of cooked vegetables and cooked fruits)
The method for suppressing dripping of cooked vegetables and cooked fruits of the present invention (hereinafter sometimes referred to as the "drip suppression method") involves adding the drip inhibitor for cooked vegetables and cooked fruits of the present invention to vegetables or fruits at any stage before or after cooking.

The method of adding the drip suppressant is the same as that described in the "Use" section of the drip suppressant of the present invention.

The vegetables and fruits are the same as those described in the <Vegetables and Fruits> section of the drip inhibitor of the present invention.

According to the drip suppression method of the present invention, simply adding the drip suppressant to vegetables or fruits at any stage before or after cooking can suppress the outflow of drip liquid from cooked vegetables or fruits during cooking and after eating, and can suppress deterioration in appearance and texture even when the storage period is extended or when frozen, and can also suppress a decrease in yield and prevent a decrease in commercial value. Therefore, the present invention also relates to a method for improving the quality of cooked vegetables and cooked fruits, which includes adding the drip suppressant of the present invention to vegetables or fruits at any stage before or after cooking.

The present invention will be explained below by showing test examples, but the present invention is not limited to these test examples.

(Test Example 1: Study of thickening polysaccharides)
Bean sprouts were selected as a vegetable for which dripping is particularly problematic, and stir-fried bean sprouts were produced as follows. After heating a frying pan coated with 5 cc of salad oil, 200 g of bean sprouts were added to the frying pan, 0.2 g of an emulsifier (sucrose fatty acid ester (S-170, sucrose stearate ester, manufactured by Mitsubishi Chemical Foods Corporation)) and 0.1 g of any of the thickening polysaccharides listed below were added to the bean sprouts, and the mixture was stir-fried for 1 minute 30 seconds, and then 30 g of a commercially available sauce was added and stir-fried for 1 minute 30 seconds to produce cooked vegetables (stir-fried bean sprouts). The produced cooked vegetables were evaluated for appearance and texture according to the following evaluation criteria, and the drip rates immediately after cooking and during storage were measured. The results are shown in Table 1.
As a control, a food product was prepared in the same manner as in the test example except that no emulsifier or thickening polysaccharide was added.
-Thickening polysaccharides-
・ Welan gum (Test Example 1-1)
・ Xanthan gum (Test Example 1-2)
・ Tamarind seed gum (Test Example 1-3)
κ-carrageenan (Test Examples 1-4)
Locust bean gum (Test Example 1-5)

<Evaluation>
-Evaluation criteria-
--Appearance (drip)--
A: Drip liquid is barely noticeable.
B: Dripping is somewhat noticeable.
C: There is a little too much dripping.
D: Too much dripping.
--Texture (chewy)--
A: Good, with just the right amount of chewiness.
B: Slightly chewy, fairly good.
C: Slightly poor chewiness, slightly poor.
D: No bite, poor quality.
--Drip rate immediately after cooking--
After the cooked vegetables (fried bean sprouts) were cooled to room temperature, the drip mass generated from them (the drip mass (g) generated immediately after cooking) was measured, and the drip rate immediately after cooking was calculated using the following formula.
Drip rate immediately after cooking (%) = [mass of drips generated immediately after cooking (g)] / [mass of vegetables before cooking (g)] × 100
--Drip rate during storage--
100 g of cooked vegetables from which the drips were removed immediately after cooking were placed on a tray and stored at 10°C for 4 days. The mass of drips generated when stored (mass of drips generated during storage (g)) was measured, and the drip rate during storage was calculated using the following formula.
Drip rate during storage (%) = [mass of drip generated during storage (g)] / [mass of cooked vegetables from which drips were removed immediately after cooking (g)] x 100
--Total drip rate--
The total drip rate was calculated using the following formula.
Total drip rate (%) = Drip rate immediately after cooking (%) + Drip rate during storage (%)

The results in Table 1 confirmed that the combination of an emulsifier with various thickening polysaccharides can suppress dripping of cooked vegetables immediately after cooking and during storage. Among these, welan gum, κ-carrageenan, and locust bean gum were confirmed to be preferable from the viewpoint of total drip rate (the sum of the drip rate immediately after cooking and the drip rate during storage), with welan gum showing the lowest value. Furthermore, the cooked vegetables of Test Examples 1-1 to 1-5 had superior appearance and good texture compared to the control immediately after cooking and after storage. It was also shown that the drip rate immediately after cooking and the drip rate after storage correlate with the appearance evaluation.

(Test Example 2: Study of emulsifiers)
Cooked vegetables (fried bean sprouts) were produced in the same manner as in Test Example 1, except that the emulsifier in Test Example 1 was replaced with one of the emulsifiers listed below and the thickening polysaccharide was replaced with Welan gum. In addition, a control cooked vegetable (fried bean sprouts) was produced in the same manner as in Test Example 1.
-emulsifier-
Sucrose fatty acid ester (S-1670, sucrose stearate ester, manufactured by Mitsubishi Chemical Foods Corporation: Test Example 2-1)
Glycerol fatty acid ester (Emulgy MS, manufactured by Riken Vitamin Co., Ltd.: Test Example 2-2)
Organic acid monoglyceride (Emulgy MM100, manufactured by Riken Vitamin Co., Ltd.: Test Example 2-3)
Organic acid monoglyceride (Sunsoft No. 681SPV, glycerin monostearate succinate, manufactured by Taiyo Kagaku Co., Ltd.: Test Example 2-4)

-evaluation-
The appearance and texture of the prepared cooked vegetables (fried bean sprouts) were evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

The results in Table 2 confirm that even when various emulsifiers are used, by combining them with thickening polysaccharides, it is possible to suppress dripping of cooked vegetables immediately after cooking and during storage. In addition, the cooked vegetables of Test Examples 2-1 to 2-4 had a better texture after storage than the control.

(Test Example 3-1: Consideration of Additive Amount)
In Test Example 1, cooked vegetables (stir-fried bean sprouts) were produced in the same manner as in Test Example 1, except that the amount of emulsifier (sucrose fatty acid ester) added was 0.005 mass%, 0.05 mass%, 0.1 mass%, 0.5 mass%, 2 mass%, or 10 mass% relative to the amount of uncooked bean sprouts, and the thickening polysaccharide was Welan gum.

-evaluation-
The appearance and texture of the prepared cooked vegetables (fried bean sprouts) were evaluated in the same manner as in Test Example 1. The results are shown in Table 3-1.

The results in Table 3-1 confirm that even when the amount of emulsifier is changed, by combining it with a thickening polysaccharide, it is possible to suppress dripping of cooked vegetables at least immediately after cooking and during storage. In addition, the cooked vegetables (stir-fried bean sprouts) in Test Examples 3-1-2 to 5 had excellent appearance and good texture immediately after cooking and after storage.

(Test Example 3-2: Consideration of Additive Amount)
In Test Example 1, cooked vegetables (stir-fried bean sprouts) were produced in the same manner as in Test Example 1, except that the thickening polysaccharide was welan gum and the amount added was 0.0005% by mass, 0.005% by mass, 0.01% by mass, 0.1% by mass, 0.5% by mass or 2% by mass relative to the uncooked bean sprouts.

-evaluation-
The appearance and texture of the prepared cooked vegetables (fried bean sprouts) were evaluated in the same manner as in Test Example 1. The results are shown in Table 3-2.

The results in Table 3-2 confirm that even when the amount of thickening polysaccharide is changed, by combining it with an emulsifier, it is possible to suppress dripping of cooked vegetables at least immediately after cooking and during storage. In addition, the cooked vegetables (stir-fried bean sprouts) in Test Examples 3-2-2 to 5 had excellent appearance and good texture immediately after cooking and after storage.

(Test Example 4)
<Drip suppressant>
The drip suppressant was prepared according to the following formulation.
Emulsifier (glycerin fatty acid ester) ・・・ 30% by mass
・ Thickening polysaccharide (Welan gum) ・・・ 5% by mass
・ Thickening polysaccharide (xanthan gum) ・・・ 5% by mass
Maltodextrin: 60% by weight

<Production of cooked vegetables>
15 g of the following ingredient A was added to a frying pan and fried, after which 100 g of pea sprouts cut to a width of 2 to 3 cm were added. Next, 5.4 g of the following ingredient B was added and mixed for 10 seconds, and then 0.75 g of the drip inhibitor was added and mixed for 10 seconds. After that, the pan was covered and steamed for 30 seconds to produce cooked vegetables (fried pea sprouts).
A control was prepared in the same manner except that no drip inhibitor was added.
-Material A-
Minced garlic: 2 parts by weight Salad oil: 10 parts by weight Sesame oil: 2.5 parts by weight Salt: 0.4 parts by weight -Ingredient B-
Chicken stock powder: 0.4 parts by weight Water: 5 parts by weight

-evaluation-
The appearance and texture were evaluated in the same manner as in Test Example 1, and the drip rate immediately after cooking, the drip rate during storage, and the total drip rate were calculated. The yield rate immediately after cooking was calculated as follows. The results are shown in Table 4.
--Yield rate immediately after cooking--
The mass (g) of the cooked vegetables immediately after cooking was measured, and the yield rate immediately after cooking was calculated using the following formula, and a relative value was calculated with the case where no drip inhibitor was added being taken as 100%. The results are shown in Table 4.
Yield rate immediately after cooking (%) = [mass of cooked vegetables (g)] / [mass of vegetables before cooking (g)] × 100

(Test Example 5)
<Drip suppressant>
The drip suppressant was prepared according to the following formulation.
Emulsifier (glycerin fatty acid ester) ・・・ 30% by mass
・ Thickening polysaccharide (Welan gum) ・・・ 5% by mass
・Thickening polysaccharide (tamarind seed gum) ・・・ 5% by mass
Maltodextrin: 60% by weight

<Production of cooked vegetables>
A seasoning liquid for the filling (composition described below) was added to 90 g of minced pork and mixed, then 450 g of cabbage, Chinese chives, and onion and 2.7 g of the drip inhibitor (0.5% by mass relative to the filling (cabbage, Chinese chives, onion, and minced pork)) were added and mixed until sticky.
The prepared filling was wrapped in 10 g of each skin.
The vegetable dumplings were arranged in a frying pan and cooked for 1 minute 30 seconds, after which 50 mL of water was added to the frying pan and steam-cooked for 2 minutes to produce cooked vegetables (vegetable dumplings).
A control was prepared in the same manner except that no drip inhibitor was added.
-Seasoning liquid for bean paste-
・ Soy sauce... 15g
・ Sesame oil... 15g
・ Sake・・・7.5g
・Sugar: 5g
・ Salt and pepper... 0.5g

-evaluation-
The appearance and texture were evaluated in the same manner as in Test Example 1, and the yield rate was calculated as follows. The results are shown in Table 5.
--Yield rate--
The mass of the filling of the baked vegetable dumplings after storage at 10°C for 3 days (mass of filling after storage (g)) was measured, and (1) the yield rate based on the mass of filling after storage relative to the mass of filling before baking the vegetable dumplings, and (2) the yield rate based on the mass of filling after storage relative to the mass of filling immediately after baking the vegetable dumplings, were calculated as relative values with the value of 100% being the value without the drip inhibitor. The results are shown in Table 5.

(Test Example 6)
<Drip suppressant>
The drip suppressant was prepared according to the following formulation.
Emulsifier (glycerin fatty acid ester) ・・・ 30% by mass
Thickening polysaccharide (κ-carrageenan) ・・・ 5% by mass
・ Thickening polysaccharide (locust bean gum) ・・・ 5% by mass
Maltodextrin: 60% by weight

<Production of cooked vegetables>
The spinach was put into boiling water and boiled for 1 minute and 30 seconds to prepare boiled spinach. The boiled spinach was placed in a colander, cooled under running water, and then lightly squeezed to remove water. The boiled spinach was then cut into pieces about 3 cm wide.
100 g of cut boiled spinach was mixed with 10 g of seasoned sesame dressing base and 0.5 g of the drip inhibitor, and mixed to produce cooked vegetables (spinach dressed with sesame).
A control was prepared in the same manner except that no drip inhibitor was added.

-evaluation-
The appearance and texture were evaluated in the same manner as in Test Example 1, and the drip rate during storage was calculated as follows. The results are shown in Table 6.
--Drip rate during storage--
50 g of cooked vegetables (spinach with sesame seeds) from which the drips were removed immediately after cooking were placed on a tray and stored at 10° C. for 3 days, and the drip rate during storage was calculated in the same manner as in Test Example 1, except that the vegetables were stored at 10° C. for 3 days.

(Test Example 7)
<Drip suppressant>
The drip suppressant was prepared according to the following formulation.
Emulsifier (sucrose fatty acid ester) ・・・ 30% by mass
・ Thickening polysaccharide (Welan gum) ・・・ 5% by mass
Thickening polysaccharide (κ-carrageenan) ・・・ 5% by mass
Maltotriose: 60% by mass

<Production of cooked vegetables>
Cooked vegetables (fried bean sprouts) were produced in the same manner as in Test Example 1, except that the emulsifier and thickening polysaccharide in Test Example 1 were replaced with the drip inhibitor and the amount added was 1 g (0.5 mass % relative to the bean sprouts).
A control was prepared in the same manner except that no drip inhibitor was added.

-evaluation-
The appearance and texture were evaluated, and the drip rate immediately after cooking was calculated in the same manner as in Test Example 1. The drip rate during storage was calculated in the same manner as in Test Example 1, except that the storage period was 3 days at 10°C. Furthermore, the retention rate immediately after cooking was calculated in the same manner as in Test Example 4. The results are shown in Table 7.

(Test Example 8)
<Drip suppressant>
A drip suppressant was produced in the same manner as in Test Example 4.

<Production of cooked vegetables>
The following ingredients were mixed together to prepare cooked vegetables (coleslaw).
A control was prepared in the same manner except that no drip inhibitor was added.
-material-
・ Cabbage (shredded) ・・・ 100g
・ Onion (thinly sliced) ・・・ 8.3g
・ Carrots...10g
Whole corn: 16.7g
・ Salt ... 0.7g
・ White pepper: 0.1g
・ Mayonnaise ... 24g
・Drip suppressant: 0.7g

-evaluation-
The appearance and texture were evaluated, and the drip rate during storage was calculated in the same manner as in Test Example 1. The results are shown in Table 8.

(Test Example 9)
<Drip suppressant>
A drip suppressant was produced in the same manner as in Test Example 4.

<Production of cooked fruit>
0.5 g of a drip inhibitor was mixed with 50 g of cut pineapple to produce a cooked fruit (cut pineapple).
A control was prepared in the same manner except that no drip inhibitor was added.

-evaluation-
The drip rate during storage was calculated in the same manner as in Test Example 1, except that cooked fruits were used instead of cooked vegetables and the storage period was changed from 4 days to 5 days. The results are shown in Table 9.

(Test Example 10)
<Drip suppressant>
A drip suppressant was produced in the same manner as in Test Example 6.

<Production of cooked vegetables>
0.5 g of the drip inhibitor was sprinkled on 100 g of cut tomatoes and thoroughly mixed to produce cooked vegetables (cut tomatoes).
A control was prepared in the same manner except that no drip inhibitor was added.

-evaluation-
Except for changing the storage period from 4 days to 5 days, the drip rate during storage was calculated in the same manner as in Test Example 1. The results are shown in Table 10.

(Test Example 11)
<Drip suppressant>
A drip suppressant was produced in the same manner as in Test Example 4.

<Production of cooked vegetables>
609 g of Chinese cabbage cut into approximately 5 cm widths was mixed with 3.0 g of a commercially available lightly pickled vegetable base and soaked for 20 minutes. After that, the liquid was drained off, and the mixture was divided into 100 g portions and mixed with 0.5 g of a drip inhibitor to produce cooked vegetables (lightly pickled Chinese cabbage).
A control was prepared in the same manner except that no drip inhibitor was added.

-evaluation-
The appearance and texture were evaluated in the same manner as in Test Example 1, and the drip rate during storage was calculated in the same manner as in Test Example 1, except that the storage period was changed from 4 days to 3 days. The results are shown in Table 11.

(Test Example 12)
<Drip suppressant>
A drip suppressant was produced in the same manner as in Test Example 4.

<Production of cooked vegetables>
Of the ingredients listed below, boiled bamboo shoots, green peppers, and red peppers were mixed with 0.51 g of the drip inhibitor.
After heating a frying pan coated with 10 cc of oil, the green peppers and red peppers coated with the drip inhibitor were added to the frying pan and fried over medium heat for about 1 minute, and then removed when they had softened slightly.
After heating a frying pan coated with 5cc of oil, the pork was coated with potato starch and added, and then fried until it was loosened. When the pork changed color, the boiled bamboo shoots coated with a drip inhibitor were added and fried. Next, the following seasoning liquid was added, fried, and mixed, and the fried green peppers and red peppers were added and mixed to produce cooked vegetables (stir-fried green peppers and pork).
A control was prepared in the same manner except that no drip inhibitor was added.
-material-
・ Thinly sliced pork thigh (cut into 1cm pieces) ・・・ 50g
・ Potato starch... 4g
・ Boiled bamboo shoots (cut into 3-5mm pieces) ... 27g
・ Bell peppers (cut into 6-8mm pieces) ... 45g
・ Red bell pepper (cut into 6-8 mm pieces) ・・・ 30g
-Seasoning liquid-
・ Sake・・・6g
・ Oyster sauce... 6g
・ Pepper ... 0.08g

-evaluation-
--Drip rate when thawed--
The cooked vegetables (stir-fried green peppers with meat) from which the drips immediately after cooking had been removed were placed on a tray and stored at −20° C. for 12 days. The cooked vegetables (stir-fried green peppers with meat) after storage were thawed in a microwave oven (500 W, 1 minute × 2) to measure the mass of drips (mass of drips generated upon thawing (g)), and the drip rate upon thawing was calculated using the following formula. The results are shown in Table 12.
Drip rate upon thawing (%) = [mass of drip generated upon thawing (g)] / [mass of cooked vegetables after storage and before thawing (g)] x 100

(Test Example 13)
<Drip suppressant>
A drip suppressant was produced in the same manner as in Test Example 4.

<Production of cooked vegetables>
A vegetable dish (spinach dressed with sesame seeds) was produced in the same manner as in Test Example 6, except that the drip inhibitor was replaced with a drip inhibitor produced in the same manner as in Test Example 4.
A control was prepared in the same manner except that no drip inhibitor was added.

-evaluation-
The drip rate during thawing was calculated in the same manner as in Test Example 13, except that the thawing conditions were changed to 500 W and 2 minutes x 2. The results are shown in Table 13.

(Test Example 14)
Anti-drip agents (i) and (ii) were prepared according to the following formulation.
<Drip suppressant (i)>
Emulsifier (glycerin fatty acid ester) ・・・ 30% by mass
・ Thickening polysaccharide (succinoglycan) ・・・ 10% by mass
Maltodextrin: 60% by weight
<Drip suppressant (ii)>
Emulsifier (glycerin fatty acid ester) ・・・ 30% by mass
・ Thickening polysaccharide (succinoglycan) ・・・ 5% by mass
・ Thickening polysaccharide (xanthan gum) ・・・ 5% by mass
Maltodextrin: 60% by weight

<Production of cooked vegetables>
Cooked vegetables (fried bean sprouts) were produced in the same manner as in Test Example 1, except that the emulsifier and thickening polysaccharide in Test Example 1 were replaced with the drip inhibitor (i) or (ii) and the amount added was 1 g (0.5 mass % relative to the bean sprouts).
A control was prepared in the same manner except that no drip inhibitor was added.

-evaluation-
The appearance and texture were evaluated, and the drip rate immediately after cooking was calculated in the same manner as in Test Example 1. In addition, the drip rate during storage was calculated in the same manner as in Test Example 1, except that the storage period was 3 days at 10° C. The results are shown in Table 14.

From the results of Test Examples 4 to 14, it was confirmed that the use of the drip inhibitor of the present invention can suppress the outflow of drip liquid from various cooked vegetables and cooked fruits during cooking and after eating. It was also confirmed that the use of the drip inhibitor of the present invention can improve the yield rate and further provide excellent appearance and good texture.

Claims (4)

Contains emulsifiers and thickening polysaccharides as active ingredients,
The emulsifier includes at least one selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, and organic acid monoglycerides;
The thickening polysaccharide comprises at least one selected from the group consisting of welan gum, carrageenan, xanthan gum, succinoglycan, and locust bean gum;
A drip inhibitor for cooked vegetables and cooked fruits, comprising the emulsifier in an amount of 0.1 to 0.5% by mass and the thickening polysaccharide in an amount of 0.01 to 0.1% by mass based on the vegetables and fruits . The drip suppressing agent according to claim 1 , wherein the emulsifier comprises at least one selected from the group consisting of glycerin fatty acid esters and organic acid monoglycerides. The drip suppressing agent according to claim 1 or 2, wherein the thickening polysaccharide comprises at least one selected from the group consisting of welan gum and carrageenan. A method for suppressing dripping of cooked vegetables and fruits, comprising adding the drip inhibitor according to any one of claims 1 to 3 to vegetables and fruits at any stage before or after cooking.