JPH05103587A - Freezing method for salad vegetable - Google Patents

Abstract

PURPOSE:To obtain frozen vegetables prevented from discoloration and/or drip development in thawing, and capable of serving as salad through thawing at any desired time, by specific treatment of uniformly cut salad vegetables followed by freezing. CONSTITUTION:Firstly, salad vegetables cut uniformly as well as put to a desired pretreatment are blanched with hot water to such an extent as not to lose their fresh palate feeling. Thence, the resulting vegetables are frozen pref. at -25 deg.C for 120min. The above blanching is pref. made in such a state as to immerse the vegetables in hot water at 95-98 deg.C for 10-20sec.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a freezing method for preparing salad raw materials such as cabbage, cucumber and onion so that they can be refrigerated and refrigerated, and can be thawed at appropriate times for serving in a meal.

[0002]

2. Description of the Related Art Vegetables are harvested only in a predetermined season, and since the number of days that they can be kept fresh is short, they cannot be always served on the table, and they also require considerable time and effort for cooking. Moreover, in this case, a disposal site is also generated.

On the other hand, if vegetables are cut into small pieces in advance and prepared into a form that can be immediately used for a meal, and then frozen to be frozen vegetables, the above defects of vegetables can be solved. It will be possible to serve the table hygienically and immediately while maintaining freshness throughout the year, and for vegetable growers, if frozen vegetables that can be satisfied can be produced, the fresh shipping price It is possible to deal with fluctuations.

However, as a method of producing frozen vegetables that has been tried so far, salad raw vegetables, which are shredded cabbage and the like, are washed with water or washed with sterilized water, and this is then subjected to a temperature condition of about -25 ° C. Since it is only rapidly frozen in, it is not satisfactory in terms of bacteria elimination effect, and this frozen vegetable is in the refrigerator and changes its color from natural to yellow. Become.

Further, it is important to note that, when the frozen vegetables are thawed, the cell membrane of the vegetables is destroyed, so that drip (free water) occurs due to the separation of water, which makes them unusable as a salad. Is to end up.

[0006]

SUMMARY OF THE INVENTION In view of the above-mentioned prior art, in the present invention, in claim 1, an appropriate blanching treatment with hot water is applied to a salad raw vegetable cut into shreds and the like, and a freezing treatment is performed. By performing it before the step, the cell membrane of the raw material vegetable is softened to a state in which it is difficult to be broken, thereby not only exerting the drip preventing effect after thawing, but also deactivating the enzyme, thereby freezing. We are trying to prevent discoloration during storage. Further, by softening the cell membrane, it is possible to obtain a suitable thing for a salad type of colesulotype, and also to provide a hygienic product with an improved effect of eliminating coliform bacteria and the like. There is.

In the method for freezing salad raw material vegetables according to the second aspect of the present invention, the sugar in the cells of the salad raw material vegetables is permeated into the cells of the salad raw material vegetables before freezing so that the water content in the cell membrane becomes ice crystals. To prevent the cell membrane from being inadvertently broken, and solve the problem that discoloration or drip occurs due to enzymatic action such as oxidation by the enzyme in the cell. I am trying.

Further, in the third aspect, not only the branching treatment in the first aspect but also the enzyme infiltration treatment in the second aspect are used in combination, so that the drip preventing effect can be further improved. And we are trying to put frozen vegetables into practical use.

[0009]

In order to achieve the above-mentioned object, the present invention provides a fresh texture of cut raw salad raw vegetables, which is pretreated as desired, according to the first aspect. An attempt is made to provide a method for freezing salad raw material vegetables, which comprises subjecting a freezing treatment to a blanching treatment to such an extent that the rice is not lost.

According to the second aspect of the present invention, it is the same as above. After the treatment of permeating sugar into the cell membrane of the salad raw material vegetable, the freezing treatment is performed.

According to the third aspect of the present invention, the salad raw material vegetable is subjected to a blanching treatment by hot water to the extent that a fresh texture is not lost, and a treatment of permeating sugars into the cell membrane of the salad raw vegetable. After the simultaneous or sequential steps, the freezing process is performed.

[0012]

According to the method for refrigerating a salad raw material according to claim 1, the cell membrane of the vegetable is softened by blanching the vegetable with hot water without losing the texture of fresh vegetables. In addition to deactivating the enzyme in the cell, sterilization is also performed.

As a result, even if the cell membrane is frozen in the next step, the cell membrane is not broken by the softening of the cell membrane and the water content in the cell is ice-crystallized. It is possible to prevent the substances from being concentrated and subjected to an enzymatic action such as oxidation even at a low temperature to cause discoloration or drip in the freezer refrigerator.

Further, the blanching treatment exerts an effect of eliminating bacteria. That is, the number of viable bacteria can be reduced to such an extent that the salad raw material vegetables cannot be obtained simply by washing with sterilized water, and in particular, the coliform group can be reduced to zero.

Next, according to claim 2, since the sugars are allowed to penetrate into the cell membrane of the salad raw vegetable, intracellular ice crystal production is inhibited during the freezing treatment in the next step, which results in this. Since the destruction of the cell membrane is prevented, discoloration or drip does not occur as in the case of the first aspect.

According to the third aspect, the blanching treatment according to the above-mentioned first aspect and the saccharide permeation treatment according to the second aspect are used in combination, so that each of the above-mentioned actions brings about a synergistic effect. At this time, if both of the above treatments are performed at the same time with hot water in which saccharides are dissolved, efficient treatment can be performed and the consumption of saccharides can be reduced, as compared with the case where both treatments are performed in separate steps. Can also be reduced.

[0017]

EXAMPLES The present invention will be described in detail below. In claim 1, first, cabbage, cucumber, onion and the like as a raw material for salad are cut into shreds, shreds, shreds and the like. It is better to give a desired pretreatment to this, but as the pretreatment, by salt-mashing with a saline solution, cell softening is measured or sterilized water such as sodium hypochlorite is used. Means such as washing by using it is adopted, and in such a case, after that, salt removal is sufficiently performed with running water and chlorine odor is removed.

Next, 95 to 9 of the above salad raw material vegetables are added.
By immersing in hot water of about 8 ° C. for about 10 to 20 seconds, blanching treatment is performed to the extent that the fresh texture is not lost. As a result of the experiment, when treated with hot water of 98 ° C for less than 10 seconds, a sufficient heating effect is not observed, and when heated for 30 seconds or more, the texture of fresh vegetables is lost and boiled vegetables It became the texture of.

Further, 1-2% salt hot water may be used as the above hot water. After the blanching treatment is finished, the hot water is immediately cooled with cold water, drained and weighed. Freezing treatment is carried out, and it is desirable that the freezing condition at this time is -25 ° C. for about 120 minutes.

According to the above-mentioned freezing method, the heating condition is set to 98.
° C., the obtained frozen vegetables as 20 seconds, was scrutinized the drip prevention effect, after the drip amount (thawing the case with the conventional method, the sample 50g in 20 cm ³ 1k
The following results were obtained in comparison with the amount of water dehydrated with a weight of g).

[0021]

Next, the effect of eliminating bacteria by the above-mentioned blanching treatment was closely examined. Since this product is stored frozen, there is no concern about changes in quality due to bacteria, but it is a necessary condition to comply with the quality standards for frozen agricultural products. As the standard,
Although it is stipulated that the number of bacteria is 100,000 or less per gram and that the coliform group is negative, the above-mentioned examination results are as follows.

[0023]

Further, the product according to claim 1 was refrigerated at -25 ° C. for one month after freezing and then tested for color tone change. The following results were obtained.

[0025] Furthermore, the above product was refrigerated at -25 ° C for 6 months after freezing, but no discoloration was observed.

A specific example according to claim 1 will be shown below. The cabbage and onion are shredded, and the cucumber is cut into slices. The salad raw vegetables are pre-treated with 2% saline solution. Remove odor. Next, 10% in 1-2% salt hot water (95-98 ° C)
It is blanching treatment by soaking for a second. Immediately cool with cold water, drain, weigh and store at -25 ° C for 120
After freezing for minutes, package and refrigerate.

In the freezing method according to the second aspect, as described in detail in the first aspect, the desired pretreated cut-and-cut salad raw material vegetables are permeated with saccharides in their cell membranes. Xylit, glucose, galactose, fructose, lactose, sucrose and the like can be used. However, considering that the sweetness is not left as much as possible and the price is low, sorbit is practical, and glycerin and glucose are relatively ineffective.

As a specific example of the above-mentioned osmotic treatment with saccharides, 1 to 2% by weight of the above-mentioned salad raw vegetables is directly sprayed to infiltrate or 1 to an aqueous solution of 5 to 20%. It is carried out by allowing it to infiltrate for about a time, and after draining, freeze treatment is performed in the same manner as before. Here, when the frozen vegetables obtained by the above-mentioned freezing method were closely examined for the drip preventing effect by the method as explained in claim 1, the prevention of ice crystals was caused by the infiltration of sugars into the water in the cells. The effect was obtained, and the following results could be confirmed.

[0029]

In the third aspect, the above-mentioned blanching treatment and saccharide permeation treatment into cells are used in combination, but any of these treatments may be preceded, or both treatments may be performed. It can also be done at the same time.

Therefore, first, the simultaneous processing that can be most efficiently performed will be described in detail with a concrete example. Cut cabbage 70kg into shreds, cucumber 20kg into slices, onion 10kg into slices, these are 6ppm
Wash with sterilizing water containing sodium hypochlorite and drain. An aqueous solution prepared by adding 10% sorbit
It heats at 98 degreeC or more in a heating tank, each said salad raw material vegetable is immersed in this for 10 to 20 seconds, and after cooling with cold water immediately, it drains.

By the above steps, the blanching treatment and the saccharide infiltration treatment are completed at the same time. These are weighed to 250 g and placed in a tray, frozen at -25 ° C. for 120 minutes, and packaged with a film after freezing. Seal it.

In the above refrigeration method, when the temperature of the hot water is lower than 95 ° C., the sterilizing effect and the oxygen deactivating effect are reduced, and when the dissolved concentration of sorbit dissolved in the hot water becomes 5%, The effect of penetration is reduced and 2
When it is 0% or more, sweetness is attached. With respect to the product obtained as described above, the drip preventing effect was examined in the same manner as above, and the following results in which a synergistic effect of both treatments was recognized could be confirmed.

[0034]

Here, as described above, the salt treatment of the vegetable material for the salad is carried out as a pretreatment for the purpose of making it easier to eat as a coleslaw type salad. The osmotic pressure is used for softening. Since such softening treatment also promotes drip, it is desirable not to carry out the salt rubbing step.

Even if it is not pretreated with salted rice,
A similar softening phenomenon is seen by blanching treatment, and further softening due to the infiltration of sugars makes it possible to produce a coleslaw type frozen vegetable, and by performing simultaneous treatment as described above, two Since the treatments are carried out all at once, frozen vegetables can be efficiently obtained, and sugar consumption can be reduced by adding sugar to the blanching heating tank.

In the method of claim 3, a specific example will be shown to explain the case where the above-mentioned both treatments are not performed simultaneously but the sugar permeation treatment is preceded. The cut and aligned salad raw material vegetables that have been subjected to the same pretreatment as described in claim 1 are soaked in an aqueous solution to which 1 to 2% of d-sorbit is added and mixed for 1 hour. Next, 1 to 2% salt hot water (95-98 ℃) 1
Immerse for 0 seconds, immediately cool with cold water, drain, weigh, freeze, package and refrigerate.

In the same method as above, if the blanching treatment is carried out during both treatments, the same as above, the vegetable material for cut and arranged salad is dipped in 1-2% salt hot water (95-98 ° C.) for 10 seconds,
Immediately cool with cold water and drain. Then, in the same manner as above, it is soaked in a 1-2% aqueous solution of d-sorbit for 1 hour, weighed, frozen, packaged, and refrigerated.

In the case of the above two methods in which either one of the treatments is preceded, there is no great difference in the effect from the case of the simultaneous treatment, but in the latter method in which the saccharide infiltration treatment is carried out later, the product is I hate the sweetness of sugar.

[0040]

Since the present invention can be carried out as described above, according to claim 1, a relatively simple treatment called blanching treatment is performed before freezing to soften the firm cell membrane of the salad raw vegetable. It becomes harder to break, and the enzyme deactivating action also adds to the problem of trip occurrence and discoloration, making it possible to refrigerate frozen vegetables that have never been put to practical use, and also have a sterilizing effect. Thaw the salad raw vegetables that are fully demonstrated and hygienic
It can be served at any time without requiring special cooking on the table.

According to the freezing method of claim 2, the infiltrated saccharides inhibit the intracellular ice crystals in the salad raw material vegetables that cause the drip to occur, so that the cell membrane is not broken during the freezing treatment. As a result, the problems of discoloration and drip are solved.

According to claim 3, a synergistic effect can be obtained by using the respective treatments of the first and second aspects together. Particularly, when the respective treatments are simultaneously performed, it is more rational and efficient. It is possible to produce various frozen vegetables.

Claims (3)

[Claims] 1. A desired raw material of cut-and-cut salad raw material is subjected to a blanching treatment with hot water to such an extent that a fresh texture is not lost, and then subjected to a freezing treatment. A method for freezing salad raw material vegetables characterized by the above. 2. A desired pre-treated cut-and-cut salad raw material vegetable is subjected to a treatment of permeating sugars into the cell membrane of the salad raw vegetable, and then subjected to a freezing treatment. A method of freezing salad raw material vegetables, which is characterized in that 3. A salad raw material that has been cut and pretreated as desired is blanching-treated with hot water to the extent that a fresh texture is not lost, and saccharides are permeated into the cell membrane of the salad raw vegetable. A method of freezing salad raw material vegetables, which is characterized in that a freezing treatment is performed after the treatments are performed simultaneously or sequentially.