JPH01206948A - Preparation of pickles - Google Patents

Abstract

PURPOSE:To prepare pickles of starchy vegetables having gelatinized texture and high resistance to the teeth similar to that of raw vegetable, by subjecting starchy vegetables to vacuum treatment and seasoning in a vacuum apparatus and heat-treating the product. CONSTITUTION:Starchy vegetables such as potato or sweet potato are put into an autoclave, subjected to vacuum treatment for the improvement of the impregnation rate of a seasoning liquid and the heat-conductivity of the vegetables by evacuating the air contained in the vegetables and gases evaporated from the vegetables, treated with a seasoning liquid simultaneous to or after the vacuum treatment and finally heat-treated at 65-85 deg.C to obtain the objective pickles.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing pickles such as potatoes, sweet potatoes, taro, or lotus root.

[Prior Art] Conventionally, pickle materials are vacuum-treated together with an enzyme solution in a vacuum device, and at the same time or afterwards a seasoning liquid such as soy sauce is applied to remove air and vaporized gas contained in the pickle materials to remove enzymes and seasonings. Japanese Patent Publication No. 57-301159 proposes a method for producing pickles using a vacuum method that promotes liquid penetration.

[Problems to be Solved by the Invention] Non-starchy vegetables such as radish, eggplant, and cucumber are used as pickle materials in the vacuum method for producing pickles. Suppose starchy vegetables, such as sweet potatoes,
When potatoes, taro, or lotus root are processed by the above-mentioned production method, the starchy vegetables remain raw, that is, the starch is not gelatinized, so the texture is extremely poor.
Furthermore, since it is raw starch, it is indigestible and therefore not suitable for consumption. When making starchy vegetables into pickles, it is important to gelatinize the starch and maintain the texture.
If heated at 0°C, it loses the unique texture of pickles, so it is currently not widely used as a pickle material.

The present invention was made in view of the above circumstances, and it maintains a hardness closer to the raw state, and has a uniform starch α.
The purpose of the present invention is to expand the use of starchy vegetables by providing a method for producing pickled starchy vegetables.

[Means for Solving the Problems] The present invention vacuum-processes starchy vegetables in a vacuum device, applies a seasoning liquid at the same time or after that, and then heats the starchy vegetables at 65°C to
Heat treatment is performed at 85°C.

[Function] Starchy vegetables are vacuum-treated to remove air and vaporized gas contained in the starchy vegetables, thereby promoting penetration of the seasoning liquid and increasing thermal conductivity. After this, the hardness of the starchy material is maintained by heat treatment at 65°C to 85°C.
can be converted into

[Example] Next, the present invention will be explained in detail.

FIG. 1 shows the first embodiment. In FIG. 1 (A), 10 kg of starchy vegetables 1 such as potatoes and sweet potatoes, which have been washed and cut into flakes or shreds, are stored in a pressure-resistant container 2, and then Close the pressure-resistant container 2 and set the inside to f350.
Apply a higher vacuum pressure than im llgvac and degas for 5 minutes or more.

In addition, 3 in the figure is a vacuum pump.

Next, in FIG. 1 (8), while reducing the pressure inside the pressure-resistant container 2, the seasoning liquid 4 is poured until the starchy vegetables 1 are immersed. The seasoning liquid 4 has a soy sauce of 4.3 ktr and a taste resistance of 1.9 kg.
, sand 17i2.8bg, water 4.3hf, chemical seasoning 0.
The seasoning liquid 4 is absorbed by the starchy vegetables 1.

In FIG. 1(C), the seasoning liquid 4 is
The starchy vegetables 1 that have absorbed the seasoning liquid 4 are placed in a bag-like container 5 made of a heat-resistant synthetic resin film, sealed, and then soaked in hot water 6 at 65°C to 85°C for about 30 minutes to remove the starch. Pregelatinize the starch of quality vegetables 1 0 Figure 7 is a stove. Thereafter, the starchy vegetable 1 is cooled. The degree of vacuum, heating temperature and time may be changed as appropriate within predetermined values depending on the type, size, amount, etc. of the starchy vegetable 1.

Next, the operation of the above process will be explained.

Starchy vegetables 1 stored in a pressure-resistant container 2 are heated to 100 torr.
By providing a higher vacuum pressure, the air and vaporized gas contained in the starchy vegetables 1 are removed. When the seasoning liquid 4 is poured into the pressure-resistant container 2 while reducing the pressure, the seasoning liquid 4 is adsorbed onto the starchy vegetables 1. Thereafter, the starch in the starchy vegetable 1 is gelatinized by bagging it in a container 5 and heating it. FIG. 2 is an amylograph showing the swelling characteristics of starch in starchy vegetables under heating and hydrolysis. According to the graph, gelatinization becomes significant at 65°C, and the maximum viscosity is reached at 85°C, allowing for edible consumption. 8 again
At temperatures above 5°C, starchy vegetables are not only gelatinized but also become boiled due to excessive swelling of the starch and lose their hardness, resulting in a so-called boiled state. Furthermore, starchy vegetables 1 that have been deaerated in advance have a low inclusion rate of air and gas, which improves their thermal conductivity. Therefore, uniform gelatinization to the core of starchy vegetables 1 can be achieved in a relatively short period of time and at low temperatures. It becomes possible.

The table below shows taste evaluation based on heating temperature, and its purpose is to determine whether the texture, such as hardness and degree of gelatinization of aR1i5) quality, is appropriate.

(The number of panelists was 12.) Table 1 shows potatoes that were not subjected to vacuum treatment but were heat treated.

Table 1 Table 2 shows potatoes that were vacuum-treated and heat-treated without absorbing the seasoning liquid.

Table 2 The above results revealed that the food texture was excellent if the heating temperature was in the range of 65°C to 85°C.

In this way, a package of chewy starchy vegetables 1 is cooled and provided to the consumer, who then cuts the container 5 and transfers the starchy vegetables 1 to a plate or the like to eat. It is something.

As described above, the starchy vegetables 1 are degassed by vacuum treatment and the seasoning liquid 4 is absorbed, and then heated, the starchy vegetables 1 are gelatinized and the starchy vegetables are soaked in texture. We can provide pickled vegetables.

Furthermore, when the starchy vegetable 1 is heated at 65° C. to 85° C., the starchy vegetable 1 does not undergo tissue swelling, maintains a chewy hardness similar to that of raw food, and still retains the flavor of a pregelatinized pickle. can achieve its purpose.

Moreover, the starchy vegetables 1 are deaerated in advance and the starchy vegetables 1 are heat-treated in a state where the air inclusion rate is low and the thermal conductivity is high. Uniform gelatinization can be achieved.

FIG. 3 shows a second embodiment, in which starchy vegetables 1, such as washed potatoes, are shredded, placed in a pressure-resistant container 2 together with a seasoning liquid 4, and then closed! ! Thereafter, the inside of the pressure-resistant container 2 is brought into a high vacuum state using the vacuum pump 3, and the starchy vegetables 1 are degassed to absorb the seasoning liquid 4. Thereafter, the starchy vegetables 1 are transferred to a heating container 8 together with the seasoning liquid 4 and heated to 65° C. to 85° C. for gelatinization. After natural cooling, bags are packed in predetermined amounts. Even in this manner, the starchy vegetable 1 can be processed into a pickle style.

It should be noted that the present invention is not limited to the above embodiments, and for example, the seasoning liquid may include one or more types of salt solution, miso, miso, sake lees, koji, enzyme liquid, sauce liquid, wine, etc. In addition to the above, other starchy vegetables such as corn and tapioca may also be used.

[Effect of the invention 1] The present invention vacuum-processes starchy vegetables in a vacuum device, simultaneously or afterwards applies a seasoning liquid, and then heats the starchy vegetables at 65°C to
By heating at 85℃, starchy vegetables can be
It can be processed into chewy pickled foods.

[Brief explanation of the drawing]

Fig. 1 shows the first embodiment, Fig. 1(A) to Fig. 1(C) are schematic explanatory diagrams showing the first to third steps, and Fig. 2 is a graph showing temperature and viscosity. , FIG. 3 shows the second embodiment, and FIG. 3 (A>) and FIG. 3 (B) are schematic explanatory diagrams showing the first and second steps. 1... Starchy vegetables 2 ...Pressure-resistant container 3 ... Vacuum pump 4 ... Seasoning liquid 5 ... Container 6 ... Hot water 8 ... Heating container

Claims (1)

[Claims] Starchy vegetables are vacuum-treated in a vacuum device, and a seasoning liquid is applied at the same time or after that, and then the temperature is reduced to 65°C.
A method for producing pickles, characterized by heat treatment at ~85°C.