JPWO2015152320A1 - Processing pretreatment agent for fruits and vegetables, and method for preprocessing processing of fruits and vegetables using the same - Google Patents

Abstract

Fruit and vegetables after cooking and freezing and thawing by treating fruits and vegetables with a pretreatment agent containing a branched chain amino acid such as valine, leucine, isoleucine, etc. in a concentration of 0.005% to 4% by weight. Improve the feeling and / or prevent water separation.

Description

  The present invention relates to a pretreatment agent used for pretreatment of processing such as cooking and freezing of fruits and vegetables, and a processing pretreatment method for fruits and vegetables using the same.

  When vegetables are cooked, for example, when the vegetables are fried, the cell walls and intracellular structures on the vegetable surface may be physically damaged by heat, and the texture may become unpleasant and soft. Furthermore, due to the damage of the vegetable tissue due to cooking, the outflow of water called syneresis occurs, and the water separation often causes an unpleasant texture as well as leakage of vegetable taste components. Thus, there are two factors that determine the texture of the heated vegetables: how much the cell wall structure and intracellular structure are maintained, and how much water is removed from the cells. The crispy texture is a characteristic of delicious fried vegetables and can be said to be an important factor in the food industry.

In general, the texture is maintained relatively immediately after cooking the vegetables, and it is not watery and there are often no major problems. However, as time passes after cooking, water leaks from damaged cells over time. , Tend to be stir-fried and stir-fried vegetables. Furthermore, when the water | moisture content which water-separated erodes vegetable stir-fry again, a texture fall arises synergistically. In recent years, with the development of the restaurant industry, convenience stores and major restaurant chains have been increasing the number of scenes where cooked foods are sold for several hours to several tens of hours after cooking the vegetables. In addition, there is a problem that the appearance deteriorates with time. For example, in the case of a lunch box with fried vegetables, the water separated from the vegetables oozes out of the tray and stains the container, or the water reaches the assorted white rice and deteriorates the taste and texture. When a seasoning such as salt or pepper is added and fried, a high osmotic pressure liquid containing the seasoning is entangled on the surface of the stir-fried vegetable, and water easily flows out of the vegetable due to the osmotic pressure difference. In addition, for example, when vegetables are boiled, the shape of the vegetables tends to collapse due to cell destruction by hot water, which often results in poor texture and appearance.
As described above, it is an extremely important issue in the food industry to solve the decrease in texture and water separation of vegetables with stir-fried vegetables and rice cakes.

So far, several methods have been devised for the purpose of improving the texture of crunchy food by suppressing water separation from vegetables. For example, a composition containing pregelatinized starch (Patent Document 1), or a method of mixing a starch granule in an unswelled or incompletely swollen state, for example, a composition containing a crosslinked starch (Patent Document 2) with ingredients during cooking, A method (Patent Document 3) has been proposed in which a W / O / W composition containing a thickener such as starch or gum and having specific physical properties is mixed with food during cooking. These methods are considered to physically prevent water separation from vegetables by coating vegetables with a composition having a high viscosity and containing a gum or a gum such as xanthan gum. On the other hand, there is a problem that the ingredients become sticky due to the high-viscosity layer covering the ingredients, resulting in a pancake-like dish.
In addition, a method has been proposed in which a vegetable is pretreated with an acid, an alkali and / or alcohol, and then the oil is poured over the vegetable oil and then the vegetable is fried at a temperature higher than the oiling temperature (patent) Reference 4). This document describes that sterilization of vegetables by acid or alkali treatment, and by skipping unnecessary vegetable water by oiling, it can be expected to prevent water from being stir-fried and improve texture. This method is not a simple method because it is necessary to use a substance that is generally difficult to handle, such as an acid or an alkali, and a two-step process using high-temperature oil.

  On the other hand, chlorophyll degradation and cell death during high temperature condition cultivation can be suppressed by applying a plant high temperature stress tolerance imparting agent to plants, including compounds such as valine, leucine, isoleucine, α-ketoisovaleric acid during cultivation. However, it is known that the texture of vegetables can be improved or water separation can be prevented by treating the vegetables after harvesting and shipping with the above compounds. Absent.

In addition, even when the fruits and vegetables are frozen, there is a problem of a decrease in texture and water separation when thawing. Techniques for improving the texture reduction and water separation after freezing and thawing include a method of immersing vegetables in an aqueous solution of polysaccharides such as trehalose (Patent Document 6), urea, or sugar and / or sugar alcohol before freezing. A method of immersing vegetables in a solution containing calcium salt and / or magnesium salt (Patent Document 7), treating vegetables and / or fruits with an aqueous solution containing a pectin degradation product, and then divalent cation salt and pectin esterase A method of treating with an aqueous solution containing benzene (Patent Document 8) has been proposed.
However, polysaccharides give sweetness to vegetables, urea is not preferable as a food, and calcium salts and magnesium salts have a problem of giving puffiness to vegetables. Also, pectinesterase is not cheap.

Japanese Patent Publication 8-32227 Japanese Patent No. 3469819 JP2013-106612A Patent 4250346 JP2012-197249A JP2009-278931 JP 2001-224304 A WO2004 / 107867

  The present invention provides a pretreatment agent for processing fruits and vegetables that can easily improve the texture after processing fruits and vegetables (vegetables or fruits), for example, cooking and freezing / thawing treatment, and / or prevent water separation. The task is to do.

  As a result of intensive studies to solve the above problems, the present inventor can improve the texture of fruits and vegetables after processing, or prevent water separation by treating fruits and vegetables with branched chain amino acids before processing. I found. The present invention has been completed based on this finding.

That is, the present invention is as follows.
(1) A fruit and vegetable processing pretreatment agent containing a branched chain amino acid as an active ingredient.
(2) The said process pretreatment agent whose process is a heating cooking and / or freezing process.
(3) The processing pretreatment agent, wherein the branched chain amino acid is one or more amino acids selected from the group consisting of valine, leucine, and isoleucine.
(4) The processing pretreatment agent further comprising a calcium compound.
(5) The said processing pretreatment agent whose weight ratio of the calcium compound with respect to a branched chain amino acid is 1: 0.001-0.001: 1.
(6) The processing pretreatment agent, wherein the calcium compound is one or more compounds selected from calcium acetate and calcium lactate.
(7) The said processing pretreatment agent containing glycerol fatty acid ester further.
(8) A method for producing cooked fruits and vegetables with improved texture and / or prevention of water separation, comprising a step of treating fruits and vegetables with a branched chain amino acid and a step of cooking the fruits and vegetables.
(9) The method as described above, wherein the branched chain amino acid is one or more amino acids selected from the group consisting of valine, leucine, and isoleucine.
(10) The said method which makes a calcium compound coexist in a branched chain amino acid in the process of processing fruit and vegetables with a branched chain amino acid.
(11) The said manufacturing method further including the process of freezing a fruit and vegetables after the process of heat-cooking.
(12) The said manufacturing method in which fruit and vegetables are selected from a sprout, an onion, a broccoli, a cabbage, a carrot, leek, and a green beans.
(13) Production of frozen fruits and vegetables with improved texture after thawing and / or prevention of water separation after thawing, including the step of treating fruits and vegetables with branched chain amino acids and the step of freezing the fruits and vegetables Method.
(14) The method for producing frozen fruits and vegetables, wherein the branched chain amino acid is one or more amino acids selected from the group consisting of valine, leucine, and isoleucine.
(15) The method for producing frozen fruits and vegetables, wherein in the step of treating fruits and vegetables with branched chain amino acids, the branched chain amino acids coexist with a calcium compound.
(16) The method for producing frozen fruits and vegetables, wherein the fruits and vegetables are strawberries.
(17) A method for pretreating fruits and vegetables, wherein the fruits and vegetables are treated with the pretreatment agent before processing.

The figure which shows the pre-processing effect by various amino acids with respect to fried coconut.

  Hereinafter, the present invention will be described in detail.

  The fruit and vegetable processing pretreatment agent of the present invention (hereinafter sometimes simply referred to as “pretreatment agent”) contains a branched chain amino acid as an active ingredient. Examples of branched chain amino acids include valine, leucine, and isoleucine. Of these branched chain amino acids, valine is preferred. The branched chain amino acid may be either L-form or D-form, but is preferably L-form. Moreover, the mixture which contains L- body and D- body in arbitrary ratios may be sufficient.

The pretreatment agent may contain one type of branched chain amino acid alone, or may contain two or more types in any proportion.
As long as the pretreatment agent contains a branched chain amino acid, it may contain only a branched chain amino acid as an amino acid, or may not contain any other amino acid.

  The branched chain amino acids used in the present invention may be those generally sold as food additives, as long as they are approved as foods, and are sold as foods in the form of a branched chain amino acid mixture. It may be a refined or crude product produced by fermentation, or a by-product produced during the purification process, and it may be a mixture containing branched chain amino acids, such as extracts from marine products or protein hydrolysates. There may be.

The content of the branched-chain amino acid in the pretreatment agent is not particularly limited as long as it can treat fruits and vegetables at a concentration necessary for producing the effects of the present invention at the time of use. “Contained as an active ingredient” means that the pretreatment agent at the time of use contains a branched chain amino acid in an amount necessary for producing the effects of the present invention.
As long as the pretreatment agent of the present invention can treat fruits and vegetables at the time of use, the dosage form and the like are not particularly limited, and may be a solution, a paste, a powder, or a solid Good. The pretreatment agent may have any shape at the time of use, but is preferably a solution. When the pretreatment agent is pasty, powdery or solid, it can be used by dissolving or suspending in water. Moreover, when a pretreatment agent is a solution, it can be used by diluting appropriately. When the pretreatment agent is in another form, a solution may be appropriately prepared according to the case of the solution, powder or solid.

The solution at the time of use is preferably an aqueous solution. The aqueous solution may contain an alcohol such as ethanol, an organic acid such as acetic acid and lactic acid, a solvent such as fats and oils, or a solute as long as the effects of the present invention are not impaired.
When the pretreatment agent is used as an aqueous solution, the branched chain amino acid concentration is preferably 0.005% by weight to 4% by weight, more preferably 0.01% by weight to 3% by weight, when the branched chain amino acid is a single kind. Preferably it is 0.05 weight%-0.5 weight%. Moreover, when the pretreatment agent contains a plurality of branched chain amino acids, the total amount thereof is preferably within the concentration range.

Treating fruits and vegetables with a pretreatment agent containing branched chain amino acids at the above concentrations improves the texture of processed fruits, such as fruits after cooking, or fruits after freezing and thawing, compared to untreated fruits and vegetables. And / or water from these fruits and vegetables can be prevented. Preventing water separation includes, in addition to completely preventing water separation, reducing water separation as compared with the case of not treating with a pretreatment agent.
In the present invention, “improvement of texture” refers to maintaining and / or improving the texture (breaking stress) inherent in fruits and vegetables and providing a preferable texture (breaking stress).
In the present invention, “water separation” means that the water contained in the fruits and vegetables flows out of the cells by processing such as cooking and / or freezing.

  The bitterness peculiar to branched chain amino acids is not usually felt in the fruits and vegetables treated with the pretreatment agent. This is presumably because the fruits and vegetables cells are alive, and the branched chain amino acids are absorbed and metabolized by the fruits and vegetables.

The processing pretreatment agent of the present invention may contain a calcium compound in addition to the branched chain amino acid. Although the kind in particular of a calcium compound is not restrict | limited, For example, a calcium salt, a calcium complex, etc. are mentioned. Examples of calcium salts include calcium acetate, calcium lactate, calcium carbonate, calcium sulfate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, calcium citrate, and calcium dihydrogen pyrophosphate.
The calcium compound contained in the pretreatment agent may be one type or a mixture of a plurality of types of calcium compounds. When one kind of calcium compound is contained, the concentration in the pretreatment solution at the time of use is preferably 0.005 wt% to 4 wt%, preferably 0.01 wt% to 2 wt%. Moreover, when it contains multiple types of calcium compound, it is preferable that a total amount is the said range. The weight ratio of the calcium compound to the branched chain amino acid during the pretreatment is 1: 0.001 to 0.001: 1, preferably 1: 0.01 to 0.01: 1.

Moreover, it is preferable that the pretreatment agent of the present invention contains an emulsifier in addition to the branched chain amino acid or the branched chain amino acid and the calcium compound. The type of the emulsifier is not particularly limited, and examples of the synthetic additive include glycerin fatty acid ester (distilled diglycerin monofatty acid ester, diglycerin monooleate, etc.), sorbitan fatty acid ester, propylene glycol fatty acid ester, and the like. Examples of natural additives include lecithin, enzymatically decomposed lecithin, saponin, and sodium caseinate.
Among the above emulsifiers, glycerin fatty acid esters such as monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, especially distilled diglycerin monofatty acid esters, when used in combination with branched chain amino acids, Or it is preferable because it has a high effect of preventing water separation. Examples of the distilled diglycerin monofatty acid ester include diglycerin monooleate as a main component.

  The effect of adding an emulsifier is not due to the emulsification of general oil droplet particles, but by using the surfactant activity of the emulsifier, the wax layer on the surface of the fruit and vegetable tissue is dissolved to penetrate the branched chain amino acid into the fruit and vegetable. This is presumably due to the effect of facilitating the control.

  The emulsifier contained in the pretreatment agent may be one kind or a mixture of plural kinds of emulsifiers. When one type of emulsifier component is included, the concentration during use is preferably 0.001% to 1% by weight, and preferably 0.001% to 0.1% by weight. Moreover, when it contains several emulsifier components, it is preferable that a total amount is the said range. The weight ratio of the glycerin fatty acid ester to the branched chain amino acid during pretreatment is 1: 0.001 to 0.001: 1, preferably 1: 0.01 to 0.01: 1.

  The processing pretreatment agent of the present invention may contain other substances having a texture-enhancing effect and / or a water separation preventing effect as long as the effects of the present invention are not impaired. Moreover, the processing pretreatment agent of the present invention may contain a substance that does not affect the texture improvement effect and the water separation prevention effect.

One embodiment of the present invention is a pretreatment method for fruits and vegetables, wherein the fruits and vegetables are treated with a pretreatment agent before the fruits and vegetables are processed. As processing, cooking and freezing are fried.
Fruits and vegetables (vegetables or fruits) to be treated with the pretreatment agent are not particularly limited, and examples thereof include fruits and vegetables whose texture decreases after processing, for example, after cooking and / or after freezing and thawing treatment, or are easy to release water. Fruits and vegetables that are particularly crisp and crunchy are preferred. Specifically, for example, sprouts (mung bean sprouts, soybean sprouts, etc.), bitter gourd, broccoli, cabbage, Chinese cabbage, onion, carrots, peppers, potatoes, leek, green beans and other vegetables, and strawberries, apples, pears, cherries, Examples include fruits such as kiwifruit, oysters, grapes, melons, and peaches.
Among the above-mentioned vegetables, those suitable for pretreatment for cooking include vegetables such as sprouts, onions, broccoli, cabbage, carrots, leek and green beans. Moreover, as vegetables suitable for the pre-processing of a freezing process, fruits, such as these vegetables and a strawberry, are mentioned. Furthermore, pre-treatment is effective even when the vegetables are frozen after cooking.
The fruits and vegetables used for processing are preferably fresh, but may be fruits and vegetables that have passed some time after harvesting.

The treatment of the fruits and vegetables with the pretreatment agent is not particularly limited as long as the pretreatment agent can come into contact with the surface of the fruits and vegetables. For example, the fruits and vegetables are immersed in the pretreatment agent solution, or the pretreatment agent solution is sprayed by spraying or the like. Examples include attaching droplets to fruits and vegetables and applying a pretreatment agent solution to fruits and vegetables. When immersing the fruits and vegetables in the pretreatment solution, the fruits and vegetables may be shaken so that the solution contacts the surface.
When the pretreatment agent is in the form of paste or powder, they may be dissolved in water and used as a solution, but the pretreatment agent may be applied or sprayed directly on the surface of the fruits and vegetables. Moreover, when a pretreatment agent is solid, you may grind | pulverize and it may spread on the fruit and vegetables surface. In any case, it is preferable to wet the surface of the fruits or vegetables in advance or to spray water after applying or spraying the pretreatment agent.
The fruits and vegetables to be treated with the pretreatment agent may remain large to some extent, but unless the effects of the present invention are impaired, the fruits and vegetables are cut to an appropriate size so that the pretreatment agent can easily penetrate or the surface area is increased. Also good. Examples of such a size include a size of 0.5 cm to 4 cm square in the case of carrots.

  In order to maximize the effects of the present invention, it is preferable that the pretreatment solution is firmly attached to the fruits and vegetables. Therefore, in the case of a small scale, for example, a fruit and a branched chain amino acid solution may be put in a plastic bag with a zip, and a state where the branched chain amino acid solution is always in contact with the fruit and vegetables may be created. For example, by adding a small amount of the branched chain amino acid solution of the present invention together with a sprout into a package for shipping a sprout from a sprout production company to a supermarket, the product can be opened from the supermarket to the consumer's hand. In the meantime, it is possible to create an environment where the palm is always in contact with the branched chain amino acid solution. In the case of a large scale, for example, by using a pan or vat and spreading the fruits and vegetables and adding the branched chain amino acid solution, the branched chain amino acid solution is always added to the fruits and vegetables while saving the amount of the branched chain amino acid solution. You can create a state of contact. For example, a primary processing company for fruits and vegetables for a restaurant chain may have a process of cutting a large amount of fruits and vegetables and washing it with a washing water pool. By mixing the branched chain amino acid solution of the present invention with the washing water, Can be processed in the process.

The amount of the pretreatment agent to be used in a solution is not particularly limited as long as it is an amount that allows the solution to adhere to the surface of the fruits and vegetables to be treated, preferably without unevenness. Usually, it is preferable that the amount of treatment liquid is 25 mL or more, preferably 50 mL or more with respect to 100 g of fresh weight of fruits and vegetables to be treated. When the pretreatment agent is in another form, the amount of branched chain amino acids on the surface of the fruit and vegetables is usually 0.0001 g to 0.1 g / cm ² , preferably 0.001 g to 0.01 g / cm ^2. preferable.

Although the required processing time of the fruit and vegetables by a pre-processing agent changes also with the kind of fruit and vegetables used as a process target, as long as an active ingredient osmose | permeates a fruit and cooks and the effect of this invention is show | played after cooking, it will not restrict | limit. Usually, 1 hour or more, preferably 3 hours or more, more preferably 5 hours or more, and still more preferably 10 hours or more. The upper limit of the treatment time is not particularly limited as long as the effect of the present invention is not impaired. However, if a large amount of the treatment solution is kept in contact with the fruits and vegetables for an unnecessary time, for example, 48 hours or more, the solution moisture is excessively absorbed by the fruits and vegetables. May affect the quality of fruits and vegetables. Therefore, the treatment time is usually within 48 hours, preferably within 36 hours, and more preferably within 24 hours.
The treatment temperature of the fruits and vegetables with the pretreatment agent is preferably 0 ° C. to 30 ° C., and may be appropriately selected according to the treatment time.

  In particular, when the processing is fried cooking, after treating the fruits and vegetables with the branched-chain amino acid solution, before heating cooking, in order to prevent the Maillard reaction (darkening) between the amino acids and the ingredients in the fruits and vegetables, a pretreatment agent with water is used. Easy cleaning is preferred. After washing, it is preferable to drain the fruits and vegetables using a salad spinner or a vacuum pump. If fried cooking is carried out in a state where excess water is attached without draining, the water separation prevention effect is canceled out, which may be undesirable.

The fruits and vegetables treated with the pre-processing agent of the present invention may be cooked immediately after that or within a short time, or may be directly circulated as heating fruits and vegetables. That is, one embodiment of the present invention includes a process of treating fruits and vegetables with a pre-processing agent and a process of cooking the fruits and vegetables with improved texture and / or prevention of water separation. It is a manufacturing method of fruit and vegetables. Moreover, the fruits and vegetables treated with the pre-processing agent of the present invention may be frozen immediately or within a short time and distributed as frozen fruits and vegetables. That is, the other aspect of the present invention includes a step of treating fruits and vegetables with a pre-processing agent and a step of freezing the fruits and vegetables with improved texture after thawing and / or water separation after thawing. This is a method for producing frozen fruits and vegetables. Furthermore, the fruits and vegetables treated with the pre-processing agent of the present invention may be cooked and frozen, and distributed as cooked frozen fruits and vegetables.
In the above pretreatment method for fruits and vegetables, the method for producing cooked fruits and vegetables, and the method for producing frozen fruits and vegetables, the pretreatment agent only needs to contain at least a branched chain amino acid. The “step of treating with an agent” can be replaced with “step of treating fruits and vegetables with branched chain amino acids”. When treating fruits and vegetables with a branched chain amino acid, a calcium compound and / or an emulsifier may coexist in the branched chain amino acid. When a calcium compound and / or an emulsifier are allowed to coexist with a branched chain amino acid, the branched chain amino acid, the calcium compound and / or the emulsifier may be added separately to the fruits and vegetables, and two or three of these may be added simultaneously. Also good. When adding a branched chain amino acid, a calcium compound, and / or an emulsifier separately to fruits and vegetables, the order of addition is arbitrary. Moreover, when there are multiple types of branched chain amino acids, two or more types of amino acids may be added simultaneously to the fruits or vegetables, or may be added separately. The order of adding each amino acid to the fruits and vegetables is arbitrary. The types and preferred concentrations of branched chain amino acids, calcium compounds, and emulsifiers, treatment methods, and the like are the same as those described for the pretreatment agent.

  Heat-cooking and / or freezing / thawing treatment of fruits and vegetables treated with the pre-processing agent of the present invention improves the texture of fruits and vegetables and / or prevents water separation compared to untreated fruits and vegetables. be able to. Accordingly, it is possible to produce cooked fruits and vegetables, frozen fruits and vegetables, or cooked frozen fruits and vegetables with improved texture and / or prevention of water separation. The cooked fruits and vegetables may include only fruits and vegetables, or may include foods other than fruits and vegetables in addition to fruits and vegetables. When the process is heat cooking, the method of heat cooking is not particularly limited, and examples thereof include methods such as frying, boiling (simmering), baking, steaming, and frying.

  There are no particular restrictions on the cooking method of stir-fry cooking, for example, the cooking utensil used, the heating temperature, and the cooking time. For fried cooking, for example, put the fruits and vegetables in a frying pan or a wok, add a small amount of oil, and cook with stirring if necessary, or the hotel bread with fruits and vegetables in the steam convection. Installation and cooking are included regardless of the amount of steam.

  The cooking method for cooking with boil, for example, cooking utensils used, heating temperature, and cooking time are not particularly limited. Boiled cooking includes, for example, putting fruits and vegetables in a wok or pressure cooker and cooking them in hot water, or a blanching process performed when processing vegetables for frozen foods.

  Examples of the dish prepared by cooking vegetables include stir-fried vegetable salt, tincture, roasted pepper, roasted cabbage, soup, boiled vegetable salad, frozen vegetable food, and the like. The method of the present invention includes a vegetable having a high water content, and as a result, as the amount of water separation increases, there is a high possibility that the effect of improving the texture and appearance can be significantly achieved.

  Generally, fruits and vegetables that have passed after harvesting tend to dehydrate and tend to become worse when cooked or frozen and thawed. In the form, by applying the pretreatment agent of the present invention, it is possible to expect the effect of bringing the fresh fruit and vegetables close to the texture when cooked or frozen and thawed.

  Calcium compounds such as calcium salts are also known to improve the texture of frozen and thawed vegetables. However, calcium compounds exhibit bitterness peculiar to calcium when used at high concentrations, or have a sour taste due to the acid constituting the salt. Sometimes present. By using a branched chain amino acid as an active ingredient of the processing pretreatment agent, the concentration of the calcium compound in such an application can be reduced.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to these Examples. The amino acids described in the examples are L-form.

[Example 1] Effect of treatment with amino acids and salts on stir-fried sprouts

(1) Vegetable material It is well known that sprout is water-separated over time after cooking and the texture is also deteriorated. So I used mung bean sprout purchased at the supermarket. A non-rooted sprout with little damage to the plant was selected.

(2) Amino acid treatment method As amino acids, valine, leucine, isoleucine, valine + isoleucine, sodium glutamate, sodium aspartate, arginine, glycine, and alanine were used. In the treatment of palm with these amino acids, an aqueous solution prepared so as to have a treatment concentration of 0.1% by weight was used. Valine + isoleucine represents a mixed solution of both amino acids, and is a mixture of valine and isoleucine so as to be 0.1% by weight.
200 g of sprout was put in a plastic bag with a zip, and 100 mL of each amino acid solution was added. After binding the zip, the solution was stirred so that the entire sprout was spread, and stored in a refrigerator (4 ° C.). After about 14 hours, the bag was recovered from the refrigerator compartment, and the palm was taken out of the bag and washed with tap water. This washing was performed in order to prevent the Maillard reaction (darkening) between the processed amino acid and the components in the vegetable (the same applies to other examples). Palms that had not been treated with amino acids were washed with tap water in the same manner as in the amino acid-treated section to make an untreated section. Each sprout after washing was thoroughly drained using a salad spinner to prepare a cooking sample.

(3) Cooking method Steam convection (Marzen) was used for cooking. First, preheating was performed by setting the combination mode (hot air + steam), 160 ° C., and a steam amount of 100%. A sprout sample was spread on a hotel pan, and 1.2 g of Maru chicken soup (Ajinomoto) and 1.2 g of glutamic acid mixed sea salt (Ajisio, Ajinomoto) were added and mixed as seasonings. It was placed in a preheated steam convection and heated for 6 minutes 30 seconds.

(4) Method for measuring water separation After heating by steam convection, the hotel pan was taken out, and after taking the rough heat, the palm was stirred and the palm was collected on one side of the hotel pan. A wrap was applied to prevent evaporation of moisture, and the hotel pan was left at an angle of about 20 degrees so that the side on which the palm was collected was at the top. The mixture was allowed to cool at room temperature for 5 hours as it was, and the amount of water that had exuded was measured. The water separation was calculated as the water separation rate (ratio of the amount of water separation relative to the weight of the coconut before cooking). The results are shown in FIG. 1 (bar graph).

(5) Texture sensory evaluation The texture sensory evaluation was performed by three special panels. Evaluate with a score of 5 levels, with 3 points for the untreated area, 1 point is not preferable compared to the untreated area, 2 points are slightly unfavorable compared to the untreated area, 4 points are untreated area Slightly preferred compared to the untreated section, 5 points. A numerical value obtained by averaging the scores of three people is shown in FIG. 1 (line graph). As an evaluation point of texture, a fresh state as a crispy when the fruits and vegetables were put in the mouth was evaluated as preferable.

(6) Results A graph showing the water separation rate and the texture value is shown in FIG. First, with regard to the water separation rate, it was found that the water separation rate was significantly reduced in the valine-treated area, the isoleucine-treated area, and the valine + isoleucine mixed-treated area as compared with the non-treated area. A decrease in the water separation rate was also observed in the leucine-treated section. From this, it was found that the branched chain amino acid treatment effect tends to be high with respect to water separation inhibition.
In addition, valine treatment was the most effective in texture, and then the leucine and isoleucine treatment was highly effective. Furthermore, the bitterness peculiar to a branched chain amino acid was not felt, but rather the taste was felt good. In particular, the valine-treated area was so delicious that it felt sweet. From this, it was found that the effect of the branched chain amino acid treatment tends to be high for improving the texture.
From the above, it has been found that branched chain amino acid pretreatment with valine at the top is a very effective means for improving texture after water cooking and suppressing water separation.

[Example 2] Effect of mixing emulsifiers The effects of improving the texture after cooking and suppressing water separation when vegetables were processed by mixing an emulsifier with valine were investigated.

(1) Vegetable material Mung bean sprout purchased at a supermarket was used for vegetables. A non-rooted sprout with little damage to the plant was selected.

(2) Treatment method with valine and emulsifier For the coconut palm treatment with valine, an aqueous valine solution prepared to a treatment concentration of 0.1% by weight was used. As emulsifiers, distilled diglycerin monofatty acid ester (trade name: Poem DO-100V, RIKEN vitamin, main component diglycerin monooleate) and decaglycerin monolaurate (trade name: Sunsoft Q-12S Taiyo Kagaku) and sucrose palmitate (trade name: Ryoto Sugar Ester P1570 / Mitsubishi Chemical Foods) as sucrose fatty acid esters, respectively, at treatment concentrations of 0.1% by weight, 0.01% by weight, or 0. A solution prepared to 001% by weight was used.
200 g of sprout was put in a plastic bag with a zip, and 100 mL each of a valine solution and an emulsifier solution was added. After binding the zip, the solution was stirred so that the entire sprout was spread, and stored in a refrigerator (4 ° C.). After about 14 hours, the bag was recovered from the refrigerator compartment, and the palm was taken out of the bag and washed with tap water. Palms not treated with valine were washed with tap water in the same manner as in the treated area to make an untreated area. Each sprout after washing was thoroughly drained using a salad spinner to prepare a cooking sample.

(3) Cooking and sensory sensory evaluation Cooking and sensory sensory evaluation were performed in the same manner as in Example 1.
First, as a preliminary study, glycerin fatty acid ester (Poem DO-100V, hereinafter referred to as “DO-100V”) and sucrose fatty acid ester (Ryoto Sugar ester P1570, hereinafter referred to as “P1570”). Table 1 shows the results of the effect comparison of. Although the details will be described later, the effect of the glycerin fatty acid ester was high.
Next, as a glycerin fatty acid ester, the results of comparing the effects of DO-100V and Sunsoft Q-12S (hereinafter sometimes referred to as “Q-12S”) (average value of the scores of the three persons) It shows in Table 2. In the table, “Val” indicates valine.

(4) Results Results of comparing the effects of mixing glycerin fatty acid ester (DO-100V) and sucrose fatty acid ester (P1570) in a valine solution (Table 1), when valine and glycerin fatty acid ester are used in combination, It was confirmed that the texture was improved as compared with the treatment with valine alone.
Moreover, it was shown that poem DO-100V containing distilled diglycerin monofatty acid ester improves the texture improvement effect by valine among glycerin fatty acid esters.

[Example 3] Effect of pretreatment of valine on various stir-fried vegetables (1) Vegetable materials As vegetables, mung bean sprouts, soybean sprouts, onions, broccoli, vegetable mix (mung bean sprouts, onions, cabbage, carrots, leeks Was used).

(2) Valine treatment method For the vegetable treatment with valine, an aqueous valine solution prepared to a treatment concentration of 0.1% by weight was used. 100 g to 300 g of vegetables were cut into appropriate sizes, placed in a stainless steel bowl, and 1 L of valine solution was added and immersed. In the control group, only water was added to the bowl containing vegetables and immersed. They were stored in a refrigerator (4 ° C.). After about 14 hours, the bowl was recovered from the refrigerator compartment and the vegetables were washed with tap water.

(3) Cooking method Heat cooking was performed by frying vegetables with a high heat using a frying pan. The mixture was heated for 2 to 5 minutes and allowed to cool at room temperature until the heat was removed.

(4) Texture sensory evaluation The texture sensory evaluation was performed in the same manner as in Example 1. Table 3 shows numerical values obtained by averaging the scores of the three people.

(5) Result In all the vegetables, the food texture improvement effect by valine pretreatment was recognized. Moreover, the bitterness peculiar to a branched chain amino acid was not felt. Thus, it was found that the branched chain amino acid pretreatment method for improving the texture is a highly versatile technique that can be applied to a wide variety of fried vegetables.

[Example 4] Effect of valine pretreatment on boiled broccoli (1) Vegetable material Fresh broccoli purchased at a supermarket was used.

(2) Valine treatment method For the broccoli treatment with valine, an aqueous valine solution prepared to a treatment concentration of 0.1% by weight was used. 150 g of broccoli was cut into an easy-to-eat size, placed in a stainless steel bowl, and 1 L of valine solution was added and immersed. In the control group, only water was added and immersed in a bowl containing broccoli. They were stored in a refrigerator (4 ° C.). After about 14 hours, the bowl was recovered from the refrigerator and the broccoli was washed with tap water.

(3) Cooking method Heat cooking was performed by boiling broccoli using a stainless steel pan. Broccoli was put in boiling water, heated for 2 minutes, and allowed to cool at room temperature until the heat was removed.

(4) Texture sensory evaluation The texture sensory evaluation was performed in the same manner as in Example 1. Table 4 shows numerical values obtained by averaging the scores of the three people.

(5) Result The texture improvement effect by valine pretreatment was recognized also in boiled broccoli. The specific texture was similar to the stir-fried broccoli shown in Example 3, and the core was more chewy. Therefore, it was found that the branched chain amino acid pretreatment method for improving the texture is a technique that can be applied not only to stir-fried vegetables but also to boiled vegetables.

[Example 5] Examination of amino acid pretreatment time The vegetable treatment time with branched chain amino acids was examined.

(1) Vegetable material Mung bean sprout purchased at a supermarket was used for vegetables. A non-rooted sprout with little damage to the plant was selected.

(2) Valine treatment method For the treatment with valine, an aqueous valine solution prepared to a treatment concentration of 0.1% by weight was used. 200 g of palm was put into a plastic bag with a zip, and 100 mL of valine solution was added. After binding the zip, the solution was stirred so that the entire sprout was spread, and stored in a refrigerator (4 ° C.). After 5 hours or 14 hours had passed since the start of storage, the bags were collected from the refrigerator compartment, and the palms were removed from the bags and washed with tap water. Palms that were not balinized were washed with tap water in the same manner as in the valine-treated areas to make no-treated areas. After washing, the sample was thoroughly drained using a salad spinner to prepare a cooking sample.

(3) Cooking method It cooked similarly to Example 1 using steam convection.

(4) Texture sensory evaluation Cooking and texture sensory evaluation were performed in the same manner as in Example 1. Table 5 shows numerical values obtained by averaging the scores of the three people.

(5) Results The sautéed coconuts that had been pretreated for 5 hours or 14 hours were all found to have a texture-enhancing effect, while those that had been pretreated for 14 hours had a better texture. I understood. From this, by performing the branched-chain amino acid pretreatment for at least about 5 hours, a favorable texture improvement effect in stir-fried vegetables can be expected. Moreover, the effect is further improved by pre-processing for about 14 hours.

Example 6 Effect of Combined Use of Calcium Compound The effect of improving the texture after cooking was examined when vegetables treated with a calcium compound and valine were used together.

(1) Vegetable materials Onions and cabbages purchased at supermarkets were used for vegetables.

(2) Treatment method of valine and calcium compound mixed solution In the treatment with the valine and calcium compound mixed solution, an aqueous solution prepared so that the treatment concentrations of valine and calcium acetate or calcium lactate were each 1% by weight was used. 150 g to 200 g of vegetables were cut into cabbage about 4 cm square and onion about 0.4 cm thick, put into a plastic bag with a zip, and 100 mL to 200 mL of valine and calcium compound mixed solution were added. After binding the zips, the mixture was stirred so that the solution was distributed over the whole vegetables and stored in a refrigerator (4 ° C.). After 16 hours from the start of storage, the bags were collected from the refrigerator compartment, and the vegetables were removed from the bags and washed with tap water. Vegetables that were not treated with the mixed solution were washed with tap water in the same manner as in the valine and calcium compound mixed solution treated group to obtain an untreated group. After washing, the sample was thoroughly drained using a salad spinner to prepare a cooking sample.

(3) Cooking method Steam convection (Marzen) was used for cooking. First, preheating was performed by setting the combination mode (hot air + steam), 120 ° C., and a steam amount of 100%. A vegetable sample was spread on a hotel pan, and 1.2 g of glutamic acid mixed sea salt (Ajisio (registered trademark), Ajinomoto) was added and mixed as a seasoning. It was installed in a preheated steam convection and heated for 3 minutes.

(4) Texture sensory evaluation Texture sensory evaluation was performed in the same manner as in Example 1. Table 6 shows the results of comparison of the effects of treatment with valine and calcium acetate alone and treatment with a mixed solution of valine and calcium acetate (average value of scores of two people).
Next, Table 7 shows the results of comparison of the effects of treatment with valine and calcium lactate alone and treatment with a mixed solution of valine and calcium lactate (average value of scores of two people). A numerical value shows the value which compared the food texture of an untreated area as 3. FIG.

(5) Results From Table 6, it is recognized that the texture is improved by treatment with each of valine and calcium acetate alone, but when valine and calcium acetate are used in combination, the texture is further improved than each treatment alone. It was.
Further, from Table 7, it was recognized that the texture was improved by treatment with each of valine and calcium lactate alone, but when valine and calcium lactate were used in combination, the texture was further improved as compared with each treatment alone. .
As described above, it has been clarified that mixing of a calcium compound with valine has a remarkable texture-enhancing effect.

[Example 7] Examination of treatment concentration of mixed solution of valine and calcium acetate The effect of improving the texture after cooking was examined when vegetables were treated with mixed solutions of valine and calcium acetate of various concentrations.

(1) Vegetable material The vegetable used the onion purchased in the supermarket.

(2) Treatment method of valine and calcium acetate mixed solution In the treatment with the valine and calcium acetate mixed solution, an aqueous solution prepared so that the treatment concentrations of valine and calcium acetate were 0.1 to 1% by weight, respectively. 150 g of onion was cut into a thickness of about 0.4 cm, placed in a plastic bag with a zip, and 200 mL of a mixed solution of valine and calcium acetate was added. After binding the zips, the mixture was stirred so that the solution was distributed over the whole vegetables and stored in a refrigerator (4 ° C.). After 16 hours from the start of storage, the bags were collected from the refrigerator compartment, and the vegetables were removed from the bags and washed with tap water. Vegetables that were not treated with the mixed solution were washed with tap water in the same manner as in the valine and calcium compound mixed solution treated group to obtain an untreated group. After washing, the sample was thoroughly drained using a salad spinner to prepare a cooking sample.

(3) Cooking method Heat cooking was performed in the same manner as in Example 6.

(4) Texture sensory evaluation Texture sensory evaluation was performed in the same manner as in Example 1. Table 8 shows the results of comparison of the effects of treatment with valine alone and treatment with valine and calcium acetate mixed solution (average value of scores of two people).

(5) Results It was recognized that the texture was improved by the treatment concentration of all valine and calcium acetate mixed solutions. When calcium compounds such as calcium acetate are used alone at a high concentration, they exhibit bitterness peculiar to calcium or the acidity of acetic acid or lactic acid, but when used in combination with valine, the effective concentration of calcium compounds can be lowered. Became clear.

[Example 8] Examination of pretreatment time of valine and calcium acetate mixed solution The vegetable treatment time with valine and calcium acetate mixed solution was examined.

(1) Vegetable material Cabbage purchased at a supermarket was used for vegetables.

(2) Method for treating valine and calcium acetate mixed solution For the treatment with valine and calcium acetate mixed solution, an aqueous solution prepared so that the treatment concentrations of valine and calcium acetate were 1% by weight, respectively. 200 g of cabbage was cut into about 4 cm square, placed in a plastic bag with a zip, and 200 mL of a mixed solution of valine and calcium acetate was added. After binding the zips, the solution was stirred so that the solution was distributed throughout the vegetables. Those treated for 16 hours were stored in a refrigerator (4 ° C.) for 16 hours. Those treated for 1 hour were stored in a constant temperature room (24 ° C.) for 1 hour. Each bag was collected, and the vegetables were removed from the bag and washed with tap water. Vegetables that were not treated with the mixed solution were washed with tap water in the same manner as the mixed solution treated with valine and calcium acetate, and were made untreated. After washing, the sample was thoroughly drained using a salad spinner to prepare a cooking sample.

(3) Cooking method Heat cooking was performed in the same manner as in Example 6.

(4) Texture sensory evaluation Texture sensory evaluation was performed in the same manner as in Example 1. Table 9 shows the results of comparing the effects of the treatment time of the valine and calcium acetate mixed solution (the average value of the scores of two people).

(5) Result The thing which heated the cabbage which performed the balin and calcium acetate liquid mixture pre-processing was recognized by the texture improvement effect in any processing time. From this, if the pretreatment is performed for 16 hours, a high texture-enhancing effect can be expected. On the other hand, if the mixed solution is valine and calcium acetate, the texture-improving effect can be expected even in a short pretreatment of 1 hour. I understood.

[Example 9] Evaluation of texture after freezing and thawing of heated vegetables pretreated with valine and calcium compound The texture of vegetables processed with combined use of calcium compound and valine when further frozen and thawed after cooking evaluated.

(1) Vegetable materials Onions, cabbage, carrots and green beans purchased at supermarkets were used as vegetables.

(2) Treatment method of valine and calcium compound mixed solution The treatment with the valine and calcium compound mixed solution was performed in the same manner as in Example 6. The carrot was cut into about 3 cm square, and the green beans were cut into about 5 cm.

(3) Cooking method Heat cooking was performed in the same manner as in Example 6. The heating time was 3 to 10 minutes. After heating, it was quickly frozen in a blast chiller (Hoshizaki) set at −40 ° C. for 30 minutes and stored frozen in a freezer (Hoshizaki) set at −30 ° C. overnight. The thawing was performed using the thawing mode of a microwave oven.

(4) Texture sensory evaluation Texture sensory evaluation was performed in the same manner as in Example 1. Table 10 shows the results of comparing the effects of the valine and calcium compound mixed solution treatment (average value of scores of two people). A numerical value shows the value which compared the food texture of an untreated area as 3. FIG.

(5) Results From Table 10, it was confirmed that the texture was improved even when both valine and calcium acetate or calcium lactate were used in combination, and when frozen and thawed after heating.
Thus, it became clear that mixing calcium compounds into valine has a significant texture-enhancing effect after heating and freezing and thawing of vegetables.

[Example 10] Evaluation of texture after freezing and thawing of strawberry pretreated with valine and calcium compound The texture of strawberry treated with calcium compound and valine in combination with freezing and thawing was evaluated.

(1) Strawberries Strawberries (Tochiotome, small grains) purchased at a supermarket were used.

(2) Treatment method of valine and calcium compound mixed solution In the treatment with valine and calcium compound mixed solution, treatment concentrations of valine and calcium acetate are 1% by weight and 0.1 to 1% by weight, respectively. A prepared aqueous solution was used.
150 g of strawberries were cut and placed in a bowl, and 100 mL of valine and calcium compound mixture was added. Then it was left at room temperature for 5 hours. Next, after washing with tap water and draining, it was quickly frozen in a blast chiller (Hoshizaki) set at −40 ° C. for 1 hour and stored frozen at −20 ° C. overnight. The untreated area was similarly washed with tap water, drained and frozen. Thawing was performed by natural thawing.

(3) Texture sensory evaluation Texture sensory evaluation was performed in the same manner as in Example 1. Table 11 shows the results of comparison of the effects of valine and calcium acetate mixed solution treatment (average value of scores of two people). The untreated section was taken as 1 point.

(5) Results It was recognized that the texture was improved regardless of the thawing method, depending on the treatment concentration of all valine and calcium acetate mixed solutions. Moreover, even in the raw state before freezing, the tendency to become a fresh and pleasant food texture was recognized by the treatment with valine and / or calcium acetate.

  ADVANTAGE OF THE INVENTION By this invention, the food texture of the fruit and vegetables after processing, for example, the fruit and vegetables after cooking like a fried vegetable and boiled vegetables, or the fruit and vegetables after freezing and thawing | decompression can be improved, and / or water separation can be prevented. Therefore, the original deliciousness of fruits and vegetables is not impaired after cooking or after freezing and thawing. The fruit and vegetable processing pretreatment agent of the present invention can be manufactured at a low cost and can be used easily, so that it has versatility, and can meet the needs of the restaurant industry, for example.

Claims (17)

  A processing pretreatment agent for fruits and vegetables containing a branched chain amino acid as an active ingredient.   The processing pretreatment agent according to claim 1, wherein the processing is cooking and / or freezing.   The processing pretreatment agent according to claim 1 or 2, wherein the branched chain amino acid is one or more amino acids selected from the group consisting of valine, leucine, and isoleucine.   Furthermore, the processing pretreatment agent as described in any one of Claims 1-3 containing a calcium compound.   The processing pretreatment agent according to claim 4, wherein the weight ratio of the calcium compound to the branched chain amino acid is 1: 0.001 to 0.001: 1.   The processing pretreatment agent according to claim 4 or 5, wherein the calcium compound is one or more compounds selected from calcium acetate and calcium lactate.   Furthermore, the processing pre-processing agent as described in any one of Claims 1-6 containing glycerol fatty acid ester.   A method for producing cooked fruits and vegetables with improved texture and / or prevention of water separation, comprising a step of treating fruits and vegetables with a branched chain amino acid and a step of cooking the fruits and vegetables.   The method according to claim 8, wherein the branched chain amino acid is one or more amino acids selected from the group consisting of valine, leucine, and isoleucine.   The method according to claim 8 or 9, wherein a calcium compound is allowed to coexist in the branched chain amino acid in the step of treating the fruits and vegetables with the branched chain amino acid.   Furthermore, the method as described in any one of Claims 8-10 including the process of freezing a fruit and vegetables after the process of heat-cooking.   The method according to any one of claims 8 to 11, wherein the fruits and vegetables are selected from bean sprouts, onions, broccoli, cabbage, carrots, leek and green beans.   A method for producing frozen fruits and vegetables, comprising a step of treating fruits and vegetables with a branched chain amino acid and a step of freezing the fruits and vegetables, wherein the texture after thawing is improved and / or water separation after thawing is prevented.   The method according to claim 13, wherein the branched chain amino acid is one or more amino acids selected from the group consisting of valine, leucine, and isoleucine.   The method according to claim 13 or 14, wherein a calcium compound is allowed to coexist in the branched chain amino acid in the step of treating the fruits and vegetables with the branched chain amino acid.   The method according to any one of claims 13 to 15, wherein the fruits and vegetables are strawberries.   Before processing, a fruit and vegetables are processed with the processing pretreatment agent as described in any one of Claims 1-7, The fruit and vegetables pre-processing method characterized by the above-mentioned.