WO2004107867A1

WO2004107867A1 - Process for producing frozen food

Info

Publication number: WO2004107867A1
Application number: PCT/JP2004/007918
Authority: WO
Inventors: Takeshi Okamoto; Yoshiyuki Fujishima; Noriki Nio
Original assignee: Ajinomoto Co., Inc.
Priority date: 2003-06-05
Filing date: 2004-06-01
Publication date: 2004-12-16
Also published as: JP4396635B2; JPWO2004107867A1

Abstract

A process for producing a frozen food which comprises treating a vegetable and/or a fruit with an aqueous solution containing a pectin decomposition product, subsequently treating it with an aqueous solution containing a divalent-cation salt and a pectin esterase, and then freezing the food.

Description

Description Frozen food manufacturing method Technical field

TECHNICAL FIELD The present invention relates to a method for producing a frozen food having a good texture after thawing and little water separation. Background art

In general, processed vegetables such as retort, frozen, and canned foods and processed fruits have good shelf life, but are inferior to raw vegetables and fruits in terms of texture, such as softness and muscularity. As a method of improving the texture of such processed vegetables, a method of heating at a mild temperature, a method of adding calcium and magnesium, and the like have been reported.

In addition, a method is known in which pectin esterase (also called pectin methyl esterase, sometimes abbreviated as PME) acts to improve the texture of fruits used for jam (WO). 94/12055, WO977170926).

When vegetables and the like are treated with calcium and magnesium salts, unique bitterness and uneven texture cannot be avoided. In addition, the method of improving the texture of fruits used for jam with vectin esterase is certainly effective. However, although this method is effective for foods that have a very soft texture such as jam, no case has been reported in which vectin esterase was used in frozen foods in which vegetables and fruits were frozen. Disclosure of the invention

An object of the present invention is to provide a method for producing a frozen food (frozen vegetables, frozen fruits) having a good texture even after thawing and having little water separation.

The present inventors have conducted intensive studies with the aim of solving the above-mentioned problems. As a result, first, vegetables and Z or fruits were treated with an aqueous solution containing a pectin hydrolyzate. By treating with an aqueous solution containing a thione salt and a pectin esterase, it is possible to obtain a desired frozen food which can prevent the desired softening and water separation after cold thawing and maintain a favorable texture. It was completed.

That is, the present invention includes the following inventions.

1.1) Vegetables and Z or fruits are treated with an aqueous solution containing pectin hydrolyzate, 2) Next, treated with an aqueous solution containing a divalent cation salt and vectin esterase, and 3) After that, freezing is performed. Characterized method of manufacturing frozen foods.

2. The method for producing a frozen food according to the above 1, wherein the aqueous solution containing a pectin hydrolyzate has a concentration of 0.01 to 10% by weight.

3. The method for producing frozen food according to the above item 1, wherein the vegetable is ginseng or radish.

4. The method for producing a frozen food according to the above item 1, wherein the divalent cation salt is calcium chloride, calcium lactate, or magnesium chloride.

The food materials used in the present invention include vegetables and fruits. The type of vegetables and fruits is not particularly limited. However, in the present invention, it is more suitable for vegetables and fruits having a high water content, which have not been used in frozen foods, and have been softened so far. For example, carrots and radish may be particularly suitable.

The pectin degradation product used in the present invention is produced from pectin, but the origin of the pectin, the degree of methyl esterification, etc. are not particularly limited. As the origin, for example, those obtained from citrus fruit peel, apple fruit, or sap can be used. In addition, low methoxypectin (methylesterification degree of 50 or less) and high methoxypectin (50 or more) can be roughly classified according to the degree of methylesterification, and both can be used.

As described above, pectin degradation products are produced by degrading vectin, but the degree of degradation and the method of degradation are not particularly limited. For example, examples of the decomposition method include an enzymatic decomposition method using vectorinase, cellulase, hemicellulase, and the like, and a method of chemically decomposing using an acid or alkaline. The degree of decomposition can be any of partial decomposition (also called limited decomposition) or completely degraded polygalacturonic acid. The concentration of the aqueous solution containing the pectin hydrolyzate is usually adjusted to 0.01 to 10 (% by weight), preferably 0.1 to 5% by weight.

The divalent cation used in the present invention may be of any type, for example, calcium chloride, calcium sulfate, tricalcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium glycerate phosphate, calcium dalconate , 1-calcium glutamate, calcium lactate, pantothenic acid calcium salt such as calcium, calcium chloride, calcium hydroxide, calcium pyrophosphate, calcium citrate, calcium dihydrogen pyrophosphate, magnesium carbonate, magnesium oxide, magnesium chloride, magnesium sulfate And magnesium salts such as magnesium.

Considering the convenience in use, it is preferable to use calcium chloride, calcium lactate, and magnesium chloride as the divalent cation salt.

The concentration of the divalent cation in the aqueous solution is usually 0.1 to 6% by weight. It is preferably prepared to be 0.2 to 1% by weight. If the divalent cation salt concentration is higher than 6% by weight, the food material often becomes bitter, and if the divalent cation salt concentration is lower than 0.1% by weight, the effect cannot be expected much.

The pectin esterase used in the present invention may be of plant origin, of microbial origin, or prepared by genetic recombination.

For example, pectin esterase derived from “orange peel” manufactured by Sigma, “Rapidase” (trade name) manufactured by DSM available in Europe and the United States as an enzyme for jam, and I derived from Aspergillus aculeatus manufactured by No vozymes. NovoShapej

(Product name). Pectin esterase can be used not only in purified form but also in crude form. Examples of the crude products include extract of plant tissue containing pectin esterase and culture solution of microorganisms. The concentration of the pectin esterase to be used is usually 0.0005 to 10% by weight (protein content of the enzyme), preferably 0.001 to 3% by weight, based on 100 g of vegetables. .

When expressed in terms of enzyme titer, it is 1 to 100 PEU, preferably 5 to 300 PEU. The titer of the enzyme that produces lmniol equivalents of acid per minute is 1P.EU. Regarding the introduction method, first, vegetables and Z or fruits are treated with an aqueous solution containing pectin hydrolyzate. Usually, vegetables and fruits or fruits may be immersed in an aqueous solution containing a pectin degradation product for 10 seconds or longer, preferably 10 minutes to 24 hours. Next, the vegetables and Z or fruit are treated with an aqueous solution containing 2 俪 cationic salt and vectin esterase. Also in this case, usually, vegetables and Z or fruits may be soaked.

The immersion treatment may be performed at normal pressure, or may be performed under increased or reduced pressure. The conditions for the pressurizing and depressurizing treatments are not particularly limited, but the pressurizing treatment is usually performed in a range of 1.0 to 50 atm. Similarly, the reduced pressure treatment is usually performed under the condition of 1 to 600 mmH.

Finally, the vegetables and Z or fruits treated with an aqueous solution containing a divalent cation salt and pectin esterase are subjected to a freezing treatment. Before the freezing treatment, a treatment such as a boil may be performed. The freezing treatment may be performed under the conditions used for normal production of frozen foods.

In the present invention, the above-described two-step processed vegetables or fruits may be frozen as they are, or a combination of these vegetables and fruits and other food materials (meat, fish, etc.) may be frozen. . In other words, the frozen food of the present invention includes both the two-stage processed vegetables and fruits as they are frozen and the two-stage processed vegetables and fruits combined with other food materials, and both. . BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a graph showing measured values of the withstand load (hardness) of the product of the present invention and the comparative product in a carrot.

FIG. 2 is a diagram showing measured values of the withstand load (hardness) of the product of the present invention and the comparative product in radish.

FIG. 3 is a view of the product of the present invention and the comparative product obtained by boiling a carrot as it is and freezing and thawing (no treatment), observed with an optical microscope. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the present invention will be described in detail based on examples. The present invention is not limited to the embodiments. It is not limited. Example 1: Preparation of processed vegetables and their physical properties

1) Preparation of Vectin Degradate Containing Solution

0.02% vectinase (trade name: PECTINEX 3XL / NOVOZYMES) in a solution (2%) obtained by dissolving and suspending commercially available vectin (GENU pectin type FREEZE-J / manufactured by Sansei Co., Ltd.) Was added, and the mixture was stirred and reacted at 40 ° (:, for 2 hours or more. Thereafter, the reaction was stopped by heating at 100 ° (:, 20 minutes) to prepare a solution containing the desired actin degradation product.

2) Sample creation

Carrot and radish cut into 15 mm square dice are each 50 g immersed in a 2% vectin hydrolyzate-containing solution (100 g), and pressurized at 5 atm for 5 minutes using a pressure device Was done.

Next, the solution containing the pectin hydrolyzate is discarded, and then the solution is changed to an aqueous solution containing the pectin esterase enzyme and calcium chloride (enzyme concentration: 0.01% by weight, calcium chloride concentration: 5% by weight). Pressure treatment was performed at 5 atm for 5 minutes.

Next, the treated vegetables were incubated for 1 hour in constant-temperature water at 40 ° C, boiled for 10 minutes, rapidly frozen at (-40 ° C) for 1 hour, and then frozen at (-18). (The present invention). After the product of the present invention was boiled for 5 minutes, the withstand load (hardness) of the 5 mm spherical plunger due to compression was measured using a Texture Analyzer-1 (manufactured by Stable Micro System).

For comparison, 1) raw vegetables were boiled and frozen and thawed as they were, 2) treated with calcium solution only, boiled and frozen and thawed, and 3) pectin esterase. Treated with calcium solution, boiled, frozen, thawed, and 4) Treated with a solution containing undegraded pectin, treated with pectin esterase and calcium solution, boiled, frozen, Thawed was prepared. All of these are referred to as comparative products.

The conditions for preparing the comparative product, such as pectin esterase concentration Is exactly the same as in the preparation of the product of the invention.

The comparative product was thawed under the same conditions as the product of the present invention, and the withstand load (hardness) was measured under the same conditions. Figure 1 shows the results for carrots, and Figure 2 shows the results for radish.

From the results shown in Figs. 1 and 2, the product of the present invention has improved hardness after thawing.

I understood. Example 2: Measurement of water separation from thawing vegetables

Of the frozen carrot and frozen radish samples prepared in Example 1, 1) the present product and 2) comparative products other than the undegraded pectin + PME + Ca-treated samples were each boiled for 5 minutes and then subjected to 500G. Draining was performed by centrifugation for 30 seconds, and the weight was measured.

Thereafter, using a texture analyzer, compression was performed with a disk-type plunger (diameter: 5 mm) for 5 mm, and the sample was again drained by centrifugation at 500 G for 30 seconds and weighed. The difference in weight before and after compression was divided by the weight before compression to calculate the drip ratio. The results are shown in Table 1. The product of the present invention is indicated as “decomposed product + Ca + PME” in Table 1.

As can be seen from Table 1, in both the carrot and the radish, the drip amount of the product of the present invention into which the pectin degradation product was introduced was smaller than that of the other samples. Table 1. Dripping amount of carrot and radish after thawing

^^ ^ Tamon P1 Said Day II Example 3: Microstructure observation of frozen vegetables

Among the carrot samples prepared in Example 1, 1) the present invention and 2) the carrots which were boiled and frozen and thawed (untreated) among the comparative products were observed with an optical microscope. The tissue was observed. The outside of the sample was cut into a large fan shape, and the sample was cut out at a thickness of 5 mm. The samples were fixed with formalin buffer and cut into paraffin sections (8 / im). In addition, using a ruthenium red, we performed pectin staining to stain pectin and cellulose, and observed with an optical microscope.

Figure 3 shows the observation results. K in FIG. 3 represents an intracellular space. These voids cause remarkable water separation and softening when they are filled. Therefore, the smaller the void, the better the texture.

Now, from FIG. 3, it was confirmed that the product of the present invention into which the decomposition product of Pectin was introduced had a small void. As a result, the observation of the structure confirmed that the product of the present invention has the effect of reducing the amount of water separation and the softening, which are the main factors that deteriorate the texture of the frozen vegetables. Industrial applicability

ADVANTAGE OF THE INVENTION According to this invention, since the softening and water separation which generate | occur | produce when frozen vegetables are thawed are few, and the manufacturing method of the frozen food excellent in texture can be provided, the food industry, especially frozen food industry Useful.

Claims

Scope of request 1) Vegetables and Z or fruits are treated with an aqueous solution containing pectin degradation products, 2) Next, treated with an aqueous solution containing a divalent cation salt and pectin esterase, 3) Thereafter, frozen. A method for producing frozen food, comprising: 2. The method for producing a frozen food according to claim 1, wherein the aqueous solution containing the pectin degradation product has a concentration of 0.01 to 10% by weight.

2. The method for producing a frozen food according to claim 1, wherein the vegetable is ginseng or radish.

2. The method for producing a frozen food according to claim 1, wherein the divalent cation salt is calcium chloride, calcium lactate, or magnesium chloride.