WO2004107867A1 - Procede de production d'un produit alimentaire congele - Google Patents

Procede de production d'un produit alimentaire congele Download PDF

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Publication number
WO2004107867A1
WO2004107867A1 PCT/JP2004/007918 JP2004007918W WO2004107867A1 WO 2004107867 A1 WO2004107867 A1 WO 2004107867A1 JP 2004007918 W JP2004007918 W JP 2004007918W WO 2004107867 A1 WO2004107867 A1 WO 2004107867A1
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WO
WIPO (PCT)
Prior art keywords
pectin
frozen
vegetables
solution containing
calcium
Prior art date
Application number
PCT/JP2004/007918
Other languages
English (en)
Japanese (ja)
Inventor
Takeshi Okamoto
Yoshiyuki Fujishima
Noriki Nio
Original Assignee
Ajinomoto Co., Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Priority to JP2005506806A priority Critical patent/JP4396635B2/ja
Publication of WO2004107867A1 publication Critical patent/WO2004107867A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0441—Treatment other than blanching preparatory to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes

Definitions

  • the present invention relates to a method for producing a frozen food having a good texture after thawing and little water separation.
  • 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.
  • 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.
  • pectin esterase also called pectin methyl esterase, sometimes abbreviated as PME
  • PME pectin methyl esterase
  • 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.
  • first, vegetables and Z or fruits were treated with an aqueous solution containing a pectin hydrolyzate.
  • an aqueous solution containing a thione salt and a pectin esterase 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.
  • the present invention includes the following inventions.
  • 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.
  • 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.
  • 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.
  • pectin degradation products are produced by degrading vectin, but the degree of degradation and the method of degradation are not particularly limited.
  • 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.
  • 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.
  • 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 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
  • I derived from Aspergillus aculeatus manufactured by No vozymes.
  • 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.
  • 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. .
  • vegetables and Z or fruits 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.
  • 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 ⁇ 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Example 1 Preparation of processed vegetables and their physical properties
  • 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.
  • 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.
  • 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.
  • 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).
  • 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
  • Figure 2 shows the results for radish.
  • the product of the present invention has improved hardness after thawing.
  • Example 1 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.
  • Example 1 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.
  • FIG. 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

L'invention concerne un procédé permettant de produire un produit alimentaire congelé, qui consiste à traiter un légume et/ou un fruit à l'aide d'une solution aqueuse contenant un produit de décomposition de pectine, puis à le traiter à l'aide d'une solution contenant un sel cationique divalent et une pectine estérase et enfin à le congeler.
PCT/JP2004/007918 2003-06-05 2004-06-01 Procede de production d'un produit alimentaire congele WO2004107867A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2005506806A JP4396635B2 (ja) 2003-06-05 2004-06-01 冷凍食品の製造法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2003160377 2003-06-05
JP2003-160377 2003-06-05

Publications (1)

Publication Number Publication Date
WO2004107867A1 true WO2004107867A1 (fr) 2004-12-16

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Application Number Title Priority Date Filing Date
PCT/JP2004/007918 WO2004107867A1 (fr) 2003-06-05 2004-06-01 Procede de production d'un produit alimentaire congele

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WO (1) WO2004107867A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006081734A1 (fr) * 2005-02-05 2006-08-10 Jingwu Tian Méthode de conservation du ginseng
JP2008017769A (ja) * 2006-07-12 2008-01-31 House Foods Corp 加工根菜類の製造方法及び根菜類を含む食品の製造方法
JP2010124767A (ja) * 2008-11-28 2010-06-10 Aohata Corp 冷凍果実加工品の製造方法、冷凍イチゴ加工品、ならびにこれを用いた冷菓

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08140570A (ja) * 1994-11-26 1996-06-04 Showa Sangyo Co Ltd 冷凍野菜の製造方法
JP2003144080A (ja) * 2001-09-03 2003-05-20 Aoba Kasei Kk 食品の軟化防止方法、食品の軟化防止剤およびレトルト食品

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08140570A (ja) * 1994-11-26 1996-06-04 Showa Sangyo Co Ltd 冷凍野菜の製造方法
JP2003144080A (ja) * 2001-09-03 2003-05-20 Aoba Kasei Kk 食品の軟化防止方法、食品の軟化防止剤およびレトルト食品

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006081734A1 (fr) * 2005-02-05 2006-08-10 Jingwu Tian Méthode de conservation du ginseng
JP2008017769A (ja) * 2006-07-12 2008-01-31 House Foods Corp 加工根菜類の製造方法及び根菜類を含む食品の製造方法
JP4490398B2 (ja) * 2006-07-12 2010-06-23 ハウス食品株式会社 加工根菜類の製造方法及び根菜類を含む食品の製造方法
JP2010124767A (ja) * 2008-11-28 2010-06-10 Aohata Corp 冷凍果実加工品の製造方法、冷凍イチゴ加工品、ならびにこれを用いた冷菓

Also Published As

Publication number Publication date
JP4396635B2 (ja) 2010-01-13
JPWO2004107867A1 (ja) 2006-07-20

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