JPS6091955A - Preparation of acidic cooked food containing onions - Google Patents

Abstract

PURPOSE:To obtain the titled food resistant to the discoloration and deterioration during the distribution and storage, by coating the surface of onions, etc. with carrageenan, gelatin, agar or tamarind gum, or forming the whole food with carrageenan, gelatin, agar or tamarind gum. CONSTITUTION:One or more substances selected from carrageenan, gelatin, agar or tamarind gum are made to a fluid state, e.g. a solution by swelling by conventional method, and are applied to the surface of the Welsh onion, onion, etc. to obtain the objective food. As an alternative method, one or more substances selected from carrageenan, gelatin, agar or tamarind gum are gelatinized e.g. by swelling and formed to obtain the food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing acidic cooked foods containing green onions, and more specifically, the quality of green onions is prevented from deteriorating during distribution and storage by using carrageenan, gelatin, agar, or tamarind gum. I was inspired by the method for producing acidic cooked foods containing green onions.

Green onions such as green onions, onions, scallions, and onions are as follows:
Due to its unique flavor, it is widely used in processed foods, and in particular, green onions are used in foods that can be stored at room temperature, including various side dishes, diluted foods, and frozen processed foods. When green onions are added to foods that are chewed or require long-term storage stability, the following problems arise.

That is, in the additive food described in -1-, it is widely practiced to utilize the environment of the food itself, such as I) II and water cure properties, in order to improve its preservability.

In other words, dry foods or intermediate moisture foods with a low PL+ can suppress the growth of general bacteria, excluding mold and yeast, so packaging can prevent secondary contamination from the outside and improve shelf life. On the other hand, in the case of weakly acidic to neutral foods, it is common practice to add organic or inorganic acids to lower the pII of the food itself and improve its shelf life.

It is known that this reduction in pII of foods has the effect of reducing the heat load applied to foods during heat sterilization, in addition to the above-mentioned growth-inhibiting effects and bacteriostatic effects due to food modification. In particular, when pif is 5.5 or less, the heat load is significantly alleviated.

However, when green onions are added to foods that originally have a pII of 5.5 or less, or foods whose pI-1 has been adjusted to 5.5 or less using a pII lowering agent, the flavor may deteriorate during distribution and storage. As deterioration and color changes such as fading and discoloration occur, the commercial value is significantly impaired. In particular, when green onions or the green parts of green onions are used, the color deterioration due to fading and discoloration is noticeable, and products such as green vinegar products, Aemono products, Goragu products, etc., are used as cooked processed foods. It was difficult to commercialize the product, especially as a chilled product.

Against the background of the above-mentioned current situation, the present inventors have conducted intensive research on a method of incorporating green onions into acidic cooked foods without quality deterioration. We obtained the knowledge that the above-mentioned problems can be achieved.

The present invention has been completed based on this knowledge,
That is, in the production of a cooked food containing green onions and 1) H of 5.5 or less, one or more substances selected from carrageenan, gelatin, agar, and tamarind gum (11 green onions) are used. 7r-ding the surface of the
Or, (2) a method for producing an acidic cooked food containing oysters, which is characterized by molding the whole food.

The green onions to be blended in the present invention include green onions such as long onions, onions, spring onions, fusatsuki, and shallots, and one type of these may be used alone or two or more types may be used in combination. Particularly, when green onions such as green onions, green onions, and long onions are mixed, the effects of the present invention are particularly high in preventing fading and discoloration, and in storage stability with little flavor deterioration. We can provide high quality products.

-1) The surface of the green onion is coated using a tool selected from carrageenan, gelatin, agar, and tamarind gum.

When coating the surface of green onions, Punoragiri =
7. Gelatin, agar or tamarind gut alone or two
Using a combination of 10 inserts, applying or spraying a solution or paste that has been swollen in advance using a conventional method on the surface of the green onions, or immersing the green onions in these fluids. Use this method to ensure uniform surface coating. In addition, 1. Color V-J, gelatin,
Agar, tamarind gat, etc. In addition to water, alcohols, 1. 'J flavorings and other various ingredients can be added.

Surface-coated green onions should preferably be cooled to achieve sufficient coating strength! After that, necessary processing may be performed on it alone or together with other raw materials.

・When molding the entire food, one selected from nonoraginan, gelatin, agar, or tamarind gum.
The insert 1 is swollen in advance according to a conventional method, or the whole is gelatinized and molded by adding and mixing it as it is into food moisture such as sauce.

Molding in this case means that even if the material has a certain degree of fluidity, it should have a certain shape retention property in the room temperature to tilt temperature range (the shape does not matter).

Specifically, for example, when using carrageenan, 2.
The effects of the present invention can be obtained by adding carrageenan with a resistance of 0% Ω or less (11). When gelatin, agar, and tamarind gut are used alone, this addition is 4.0 times each.
%, 0.7%, 3.5% or more. It is sufficient that the temperature is at least r degree which provides gel strength.

The obtained molded product may be used as is or combined with other foods. Examples of combining the molded product with other foods include cutting the molded product into appropriate sizes and dispersing it in other foods, or dispersing it in soup or the like.

In addition, green onions that have been surface-treated in advance are added,
If you mold the whole food using the method described above, you will get even better results.

Examples of the green onion-impregnated food or the green onion-containing molded food with the above surface = 2-ding include salads, marinades, aemonos, Chinese-style stews such as sweet and sour pork, and prepared foods such as IF-style stir-fried stews such as latouille. Rataru. These cooked foods originally have a pH of 5.5 or less, or have I) I-1 adjusted to 5.5 or less using a p II lowering agent.

When p II is higher than 5.5, quality deterioration of green onions is relatively difficult to progress, so the effect of the present invention is low, and in addition, storage stability is also reduced.

The acidic cooked food containing green onions of the present invention is preferably sealed in a heat-resistant packaging material and subjected to heat sterilization treatment.

The conditions for the sterilization treatment are not particularly limited. Specifically, 70
It is preferable to heat the product in hot water or oil at ~100"C for 1 to 30 minutes at a relatively low temperature and for a short time.
High-temperature heat sterilization at 00°C or higher, long-term heat sterilization at 100°C or lower, or the like may be used.

The onion-containing acidic cooked food obtained by the method of the present invention is free from deterioration due to microorganisms and can be stored for 3 months without deterioration under temperatures of -5 to 15°C. The flavor and color of green onions are well maintained for a long time.In addition, when molding the whole onion, it is easy to remove it from the packaging material and it is possible to maintain the shape of the sliced or bar-shaped cap, which improves the appearance. It is also preferable in terms of quality and can provide a rich sense of freshness.

The present invention will be further explained below with reference to Examples.

Example 1 Table 1 1<Composition of green onion salad Place onion with skin on in oven at 180℃ for 45 minutes2
I weighed 7g, peeled it, and cut it into rounds about 4 mm thick.

After adding carrageenan and tamarind seed to water to swell it, mannaise, vinegar and soy sauce were added and mixed to make a sauce. Mix the onion and sauce ingredients in a ratio of 3=2, and the diameter of the top and bottom is about 70. Il, GO
After being sealed and packaged in a cup container with a depth of 25 mm, it was heat sterilized at a temperature of 80° C. for 30 minutes at the center. 1 white chini 5
The product was cooled to ℃.

As a control for this product, a product prepared in the same manner as above (vs. flat 1) without the addition of carrageenan, tamarind seeds, and tamarind seeds (vs. flat 1) was stored at 10'C for 4 weeks and subjected to sensory evaluation. The sensory evaluation was carried out by a 2-point comparison method by a sensory evaluation panel of 20 people.The overall -1' value was evaluated with the highest score being 10 points and the lowest score being 0 points.Table 2 shows the sensory evaluation panel of 20 people.
The product of the present invention was significantly superior in overall evaluation of color, appearance, flavor, and texture.

Table 2 Sensory evaluation (results of +ni※※ I % 〃 Example 2 Table 3 Formula of 7 slices of onion Onion slices were prepared according to the formula shown in Table 3. Peel the onion, cut off the root, and wash with water. After that, 1-1.
It was sliced into 5ms slices. After exposing it to water for 15 minutes, it was drained.

Carrage greens, gelatin and tamarind seeds 1f
The mixture was added to water to swell, and then soy sauce, vinegar, and MSG were added and mixed well. After mixing 40 parts of this sauce with 60 parts of the above soaked onion, weigh 100 g of it, pack it into a retort pouch with widths of 110mm and 10mm, seal it, and place it in the center in oil. temperature 80°
It was heat sterilized at C for 15 minutes. The product was immediately cooled to 5°C. The product and a control product prepared in the same manner as above without adding gelatin and tamarind seed polysaccharide (Control 2) were stored at 10'C for 3 weeks and then treated in the same manner as in Example 1. We conducted an evaluation. The results of the sensory evaluation are shown in Table 4.The products of the present invention are excellent in color, appearance, flavor, texture, overall AF value, and impact sound.

Table 4 Sensory evaluation results* There is a significant difference at a risk rate of 5%** 1% Example 3 Table 5 Combination of wakame and wakame nuta Wakame and wakame nuta were prepared according to the formulation in Table 5. . Rehydrate the wakame and cut it into 30 square pieces, and cut the mawaki into 30 l/1m long pieces.

Agar and tamarind seed polysaccharide were swollen with water, red miso, sugar, vinegar, mirin, and mustard were added and mixed to make vinegared miso sauce.

Mix equal amounts of wakame and wakame, mix 9 parts of sauce with 11 parts of this mixture, seal the package in the cup described in Example 1, heat sterilize it at a center temperature of 80"C for 30 minutes, and then The product was then cooled to 5''C and made into a product.

As a control for the product of the present invention, a product prepared in the same manner as above without adding agar and tamarind seeds (Control 3) was stored at 1'C for 4 weeks, and the sensory evaluation was carried out in the same manner as in the example. The results of the sensory evaluation are shown in Table 6.The product of the present invention is significantly superior in color, appearance, flavor, texture, and overall evaluation.

Table 6 Sensory evaluation results * There is a difference in the design with a risk rate of 5%. ※※　n　1% Patent applicant: Ajinomoto Co., Inc. 71

Claims (1)

[Claims] 1. One or more substances selected from carrageenan, gelatin, agar, and tamarind moth 11 in the production of cooked foods containing green onions and having a pH of 5.5 or less. A method for producing an acidic cooked food containing green onions, which comprises: (1) coating the surface of green onions, or (3) molding the entire food using the method. λ The method for producing an acidic ready-to-eat food containing alliums according to claim 1, wherein the acidic prepared food containing alliums is a food that is stored at a low temperature or at room temperature with sterilization treatment.