JPH0779657B2 - How to prevent vegetables from boiling over - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> When vegetables are boiled, the vegetables are boiled and the appearance and texture of the vegetables deteriorate. Particularly in retort foods such as curry, beef bowl, stew, etc., they are produced under severe pressure and heating conditions, and thus the vegetables mixed therein are markedly boiled.

Therefore, when boiling vegetables, it is required to prevent the vegetables from boiling over, especially when the vegetables are cooked under severe conditions such as retort foods.

The present invention relates to a method for preventing boiling over of vegetables in response to such a request.

<Prior Art> Conventionally, as a method for preventing the vegetables from boiling over, a method of immersing the vegetables in a calcium salt aqueous solution prior to boiling the vegetables and using a heated calcium salt aqueous solution if necessary It has been proposed (JP-A-57-208968). Further, a method has also been proposed in which, before boiling vegetables, the vegetables are immersed in an aqueous calcium salt solution at a low temperature, and then the aqueous calcium salt solution is heated to a predetermined temperature and kept for a certain period of time (Japanese Patent Laid-Open Publication No. Sho.
60-237957).

<Problems to be Solved by the Invention> However, the former method (Japanese Patent Laid-Open No. 57-208968) has a problem that it is not possible to obtain a sufficient boiling-up prevention effect in practice, and heating during dipping There is a problem that even if the calcium salt aqueous solution described above is used, it is not possible to obtain a sufficient boiling-up prevention effect even inside the vegetables.
The latter method (Japanese Patent Laid-Open No. 60-237957) does not have the above-mentioned problems, but in order to obtain a sufficient boiling-up prevention effect even inside the vegetables, the inside of the vegetables must be prevented. It is necessary to fully permeate calcium ions throughout,
Therefore, in the latter method, vegetables are dipped in a calcium salt aqueous solution at low temperature (0 to 15 ° C) for a long time (5 hours or more), but this dipping takes too much time and the workability is extremely poor. is there.

The present invention solves the above conventional problems.

<Means for Solving the Problem> However, the present invention relates to a method for preventing boiling over of vegetables, which is characterized in that the vegetables are added to a calcium salt aqueous solution and decompressed prior to boiling the vegetables. .

Vegetables targeted in the present invention include onions, eggplants,
There are various kinds of fruits and vegetables such as pumpkin, radish, carrot, potato, soybean, and beans, and there is no particular limitation. Depending on the type, shape, etc. of these, an original shape or a cut shape is appropriately targeted.

The calcium salt aqueous solution into which vegetables are added is an aqueous solution containing various organic calcium salts or inorganic calcium salts such as calcium lactate, calcium acetate, calcium chloride, etc., and there is no particular limitation. Although it depends on the type and shape of vegetables and other processing conditions, it is usually preferable to contain 2 to 5% by weight of calcium salt. If the calcium salt concentration is lower than this, it is necessary to make other processing conditions strict, such as lowering the absolute pressure or further lengthening the time in the pressure reduction process described below, and other processing conditions. Even if it is severe, the effect will be insufficient. On the other hand, if the calcium salt concentration is higher than this, vegetables will be bitter. Considering the convenience of use, it is preferable to use calcium lactate or calcium chloride as the calcium salt.

When vegetables are added to the calcium salt aqueous solution, the vegetables are usually added to the calcium salt aqueous solution at a low temperature to room temperature of about 5 to 25 ° C, but the calcium salt aqueous solution that has been heated to about 50 to 75 ° C in advance. It is also effective to throw in.

An important point in the present invention is that vegetables are put into a calcium salt aqueous solution and subjected to a reduced pressure treatment. Usually, vegetables are added to a calcium salt aqueous solution, which is then housed in a closed container and subjected to a reduced pressure treatment. The depressurization treatment is preferably carried out at 30 to 150 mmHg for 1 to 15 minutes, though it varies depending on the type and shape of vegetables, the calcium salt concentration of the calcium salt aqueous solution, the temperature and the like. Even if the absolute pressure is made lower than this or the time is lengthened, it is difficult to obtain the corresponding effect. On the contrary, if the absolute pressure is made higher or the time is made shorter than this, the expression of the effect tends to be insufficient.

Thus, it is more effective to hold the vegetables in a heated state together with the calcium salt aqueous solution after the pressure reduction treatment. After the pressure reduction treatment, the vegetables may be subsequently heated and held together with the calcium salt aqueous solution subjected to the pressure reduction treatment, or after the pressure reduction treatment, the vegetables are taken out from the calcium salt aqueous solution subjected to the pressure reduction treatment, The vegetables may be recharged to the separately heated calcium salt aqueous solution and held. Although it depends on the type and shape of vegetables and other processing conditions, it is usually preferable to perform heating at 50 to 75 ° C. and holding for 1 to 50 minutes. The reason is the same as in the case of the depressurization process described above.

<Action> When vegetables are put into a calcium salt aqueous solution and subjected to a reduced pressure treatment, calcium ions sufficiently penetrate into the inside of the vegetables in a short time, and the tissues of the vegetables are brought into the inside by the calcium ions. Since it is hardened or fixed for a long time, it is possible to prevent the vegetables from boiling over even if the vegetables are subsequently boiled or even if it is performed under severe conditions such as a retort food. is there. Then, after the decompression treatment, if the heating is maintained as described above, it is possible to better prevent the vegetables from boiling over.

<Examples> Examples and comparative examples will be given below in order to make the structure and effects of the present invention more specific, but the present invention is not limited to these examples.

・ Test Category 1 The peeled onion was cut into strips of 10 × 30 mm, and 3
It was put into a calcium salt aqueous solution containing 20% by weight of calcium lactate [cut onion / calcium salt aqueous solution = 1 / 1.8 (weight ratio)]. This was immediately stored in a vacuum apparatus, subjected to a reduced pressure treatment at 80 mmHg for 6 minutes, and then taken out from the vacuum apparatus. Subsequently, the chopped onions were kept warm with the calcium salt aqueous solution at 65 ° C. for 10 minutes (Example 1) or at 65 ° C. for 20 minutes (Example 2). Then, the chopped onions are taken out from the calcium salt aqueous solution, exposed to water, drained, and then filled in a retort pouch together with other materials such as beef, shirata and seasonings [chopped onions / other ingredients =
3/7 (weight ratio)], using a static steam retort sterilizer, 1
It was sterilized by heating under pressure at 20 ° C. for 25 minutes and cooled. The cooled retort pouch was opened and the cut onion was subjected to sensory evaluation (50 evaluation samples, 30 evaluation personnel). The sensory evaluation was carried out in four stages of- (significant boiling loss) → ± → + → ++ (almost no boiling loss). The average values of the results are shown in Table 1.

Separately, an onion similarly cut was prepared without any treatment with a calcium salt aqueous solution (Comparative Example 1).
Separately, the onion, which was similarly cut, was immersed in a calcium salt aqueous solution at 5 ° C. for 16 hours without performing pressure reduction treatment (Comparative Example 2).
Immersed for only 2 hours (Comparative Example 3) or immersed in 20 ° C. calcium salt aqueous solution for 2 hours (Comparative Example 4)
Prepared respectively. Separately, the onion, which was similarly cut, was put into a calcium salt aqueous solution without decompression treatment, and then kept warm at 65 ° C. for 10 minutes (Comparative Example 5) or 65 ° C. for 20 minutes (Comparative Example 6). I prepared each one. Then, each of the prepared onions was subsequently exposed to water, drained, filled, heat sterilized and cooled in the same manner as above, and then subjected to sensory evaluation. The average values of the results are shown in Table 1.

・ Test Category 2 Eggplants that have been stripped are cut into beats of about 10 × 20 × 40 mm and cut into a calcium salt aqueous solution containing 3% by weight calcium lactate, 4% by weight sugar and 0.5% by weight sodium chloride at 20 ° C. Added [cut eggplant / calcium salt aqueous solution = 1 /
1.8 (weight ratio)]. Immediately store this in a vacuum device and
After decompressing with mHg for 6 minutes, it was taken out from the vacuum apparatus. Subsequently, the cut eggplants were heated and maintained at 65 ° C. for 3 minutes (Example 3) or 65 ° C. for 8 minutes (Example 4) together with the calcium salt aqueous solution. Then, the cut eggplant is taken out from the calcium salt aqueous solution, exposed to water, drained, and then filled into a retort pouch together with other materials such as minced meat, green onions and seasonings [cut eggplant / other materials = 3/7 (weight Ratio)], using a static steam retort sterilizer at 25 ° C at 120 ° C
It was sterilized by heating under pressure for 1 minute and cooled. The cooled retort pouch was opened and the cut eggplants were subjected to sensory evaluation (50 evaluation samples, 30 evaluation personnel). The sensory evaluation was carried out in four stages of- (significant boiling loss) → ± → + → ++ (almost no boiling loss). The average value of the results is shown in Table 2.

Separately, an eggplant similarly cut was prepared without performing any treatment with a calcium salt aqueous solution (Comparative Example 7). Separately, the eggplants cut in the same manner were simply immersed in a calcium salt aqueous solution at 5 ° C. for 16 hours without performing a reduced pressure treatment (Comparative Example 8), and just soaked in a calcium salt aqueous solution at 20 ° C. for 30 minutes. (Comparative Example 9) or one (Comparative Example 10) which was simply immersed in a calcium salt aqueous solution at 20 ° C. for 1 hour was prepared. Separately, the eggplants cut in the same manner were put into a calcium salt aqueous solution without depressurizing, and then 65
C. for 3 minutes (Comparative Example 11) or 65.degree. C. for 8 minutes (Comparative Example 1)
2) Prepared only those that were kept warm. Then, each of the prepared eggplants was exposed to water, drained, filled, heat-sterilized and cooled in the same manner as described below, and subjected to sensory evaluation. The average value of the results is shown in Table 2.

<Effects of the Invention> As described above, according to the present invention, even when vegetables are boiled under harsh conditions such as retort foods, the misalignment of the vegetables is comparatively workable in a short time. The effect is that it can be well prevented.

Claims (9)

[Claims] 1. A method for preventing boiling over of vegetables, which comprises subjecting the vegetables to an aqueous calcium salt solution and subjecting them to reduced pressure prior to boiling the vegetables. 2. The method for preventing boiling down of vegetables according to claim 1, wherein the method is carried out by adding the solution to a heated calcium salt aqueous solution and applying a reduced pressure. 3. The method for preventing boiling down of vegetables according to claim 1, wherein the vegetables are continuously heated and held together with the aqueous calcium salt solution after the pressure reduction treatment. 4. The vegetables are reintroduced into a separately heated aqueous solution of calcium salt and held after the reduced pressure treatment.
Alternatively, the method for preventing the vegetables from boiling over according to 2. 5. The calcium salt aqueous solution contains 2 to 5% by weight of calcium salt, 1, 2, 3 or 4.
How to prevent the vegetables from boiling over. 6. The method for preventing boiling down of vegetables according to claim 5, wherein the calcium salt is calcium lactate or calcium chloride. 7. The method for preventing boiling down of vegetables according to claim 1, 2, 3, 4, 5 or 6, wherein the reduced pressure treatment is carried out at 30 to 150 mmHg for 1 to 15 minutes. 8. The method according to claim 1, wherein the heating is performed at 50 to 75 ° C.
3. The method for preventing boiling over of vegetables according to 3, 4, 5, 6 or 7. 9. The method for preventing boiling down of vegetables according to claim 8, wherein the holding is performed for 1 to 50 minutes.