WO2015152320A1 - Agent de prétraitement de traitement de produit et procédé de prétraitement de traitement de produit utilisant celui-ci - Google Patents

Agent de prétraitement de traitement de produit et procédé de prétraitement de traitement de produit utilisant celui-ci Download PDF

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Publication number
WO2015152320A1
WO2015152320A1 PCT/JP2015/060313 JP2015060313W WO2015152320A1 WO 2015152320 A1 WO2015152320 A1 WO 2015152320A1 JP 2015060313 W JP2015060313 W JP 2015060313W WO 2015152320 A1 WO2015152320 A1 WO 2015152320A1
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Prior art keywords
vegetables
fruits
branched chain
chain amino
valine
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PCT/JP2015/060313
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English (en)
Japanese (ja)
Inventor
大典 北澤
雅文 太田
芳江 小林
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味の素株式会社
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Priority to JP2016511975A priority Critical patent/JP6631511B2/ja
Publication of WO2015152320A1 publication Critical patent/WO2015152320A1/fr

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    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces

Definitions

  • 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 of fruits and vegetables using the same.
  • 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.
  • Patent Document 1 a composition containing pregelatinized starch
  • Patent Document 2 a method of mixing a starch granule in an unswelled or incompletely swollen state
  • Patent Document 3 a method of mixing a starch granule in an unswelled or incompletely swollen state
  • Patent Document 3 a method of mixing a starch granule in an unswelled or incompletely swollen state
  • Patent Document 2 a composition containing a crosslinked starch
  • Patent Document 3 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.
  • chlorophyll degradation and cell death during cultivation under high temperature conditions can be suppressed by applying a plant high temperature stress tolerance imparting agent containing a compound such as valine, leucine, isoleucine, ⁇ -ketoisovaleric acid to the plant during cultivation.
  • a plant high temperature stress tolerance imparting agent containing a compound such as valine, leucine, isoleucine, ⁇ -ketoisovaleric acid
  • 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.
  • 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.
  • polysaccharides such as trehalose (Patent Document 6), urea, or sugar and / or sugar alcohol before freezing.
  • Patent Document 7 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.
  • 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.
  • pectinesterase is not cheap.
  • 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.
  • 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.
  • 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 processing pretreatment agent, wherein the weight ratio of the calcium compound to the branched chain amino acid is 1: 0.001 to 0.001: 1. (6) The processing pretreatment agent, wherein the calcium compound is one or more compounds selected from calcium acetate and calcium lactate.
  • the said processing pretreatment agent containing glycerol fatty acid ester further.
  • 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 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.
  • the said manufacturing method further including the process of freezing a fruit and vegetables after the process of heat-cooking.
  • the fruit and vegetable processing pretreatment agent of the present invention contains a branched chain amino acid as an active ingredient.
  • 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 L-form is preferred. Further, it may be a mixture containing L-form and D-form in an arbitrary ratio.
  • 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.
  • 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.
  • the pretreatment agent 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.
  • the branched chain amino acid concentration is preferably 0.005% to 4% by weight, more preferably 0.01% to 3% by weight, and more preferably 0.01% to 3% by weight. It is preferably 0.05 to 0.5% by weight.
  • 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.
  • “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).
  • 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 fruits and vegetables treated with the pretreatment agent usually do not feel the bitterness peculiar to branched chain amino acids. 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.
  • 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.
  • 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. Further, 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.
  • 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.
  • natural additives include lecithin, enzymatically decomposed lecithin, saponin, and sodium caseinate.
  • 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.
  • 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.
  • the concentration at the time of use is preferably 0.001% by weight to 1% by weight, and preferably 0.001% by weight to 0.1% by weight.
  • a total amount is the said range.
  • the weight ratio of the glycerin fatty acid ester 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.
  • 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.
  • a pretreatment agent 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.
  • sprouts mung bean sprouts, soybean sprouts, etc.
  • bitter gourd broccoli, cabbage, Chinese cabbage, onion, carrots, peppers, potatoes, leek, green beans and other vegetables
  • strawberries apples, pears, cherries
  • fruits such as kiwifruit, oysters, grapes, melons, and peaches.
  • suitable for pretreatment for cooking include vegetables such as sprouts, onions, broccoli, cabbage, carrots, leek and green beans.
  • vegetables suitable for the pre-processing of a freezing process fruits, such as these vegetables and a strawberry, are mentioned.
  • 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.
  • 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.
  • the fruits and vegetables may be shaken so that the solution contacts the surface.
  • 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.
  • a pretreatment agent when a pretreatment agent is solid, you may grind
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • the upper limit of the treatment time is not particularly limited as long as the effect of the present invention is not impaired.
  • 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.
  • 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.
  • pretreatment agent with water 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.
  • 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.
  • 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.
  • 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”.
  • a calcium compound and / or an emulsifier may coexist in the branched chain amino acid.
  • 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.
  • the order of addition is arbitrary.
  • branched chain amino acids 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.
  • the method of heat cooking is not particularly limited, and methods such as frying, boiling (simmering), baking, steaming, and frying are examples.
  • Stir-fried cooking methods such as cooking utensils used, heating temperature, and cooking time are not particularly limited.
  • 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.
  • Cooking methods for cooking such as 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.
  • dishes prepared by cooking vegetables include stir-fried vegetables and peppers, tinctures, hoikorou, happo vegetables, soaking, boiled vegetable salad, frozen vegetable foods, 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.
  • fruits and vegetables that have passed after harvesting tend to dehydrate and tend to become worse when cooked or frozen and thawed.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • emulsifiers distilled diglycerin monofatty acid ester (trade name: Poem DO-100V / RIKEN vitamin, main component diglycerin monooleate) as glycerin fatty acid ester, 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.
  • 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).
  • 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.
  • 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.
  • Example 4 Effect of valine pretreatment on boiled broccoli (1) Vegetable material Fresh broccoli purchased at a supermarket was used.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Strawberries Strawberries (Tochiotome, small grains) purchased at a supermarket were used.
  • valine and calcium compound mixed solution Treatment method of valine and calcium compound mixed solution
  • valine and calcium acetate are treated so that the treatment concentrations 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, it was washed with tap water, drained, 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.
  • 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.
  • the texture of processed fruits and vegetables such as fruits and vegetables after cooking such as fried vegetables and boiled vegetables, or fruits after freezing and thawing 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.

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

Abstract

Selon la présente invention, par traitement d'un produit avec un agent de prétraitement contenant des acides aminés à chaîne ramifiée tels que la valine, la leucine et l'isoleucine à des concentrations de 0,005 % en poids à 4 % en poids lors de l'utilisation, la sensation en bouche du produit après cuisson avec chauffage ou congélation et décongélation est améliorée et/ou la synérèse est prévenue.
PCT/JP2015/060313 2014-04-04 2015-04-01 Agent de prétraitement de traitement de produit et procédé de prétraitement de traitement de produit utilisant celui-ci WO2015152320A1 (fr)

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JP2019150014A (ja) * 2018-03-02 2019-09-12 オリエンタル酵母工業株式会社 調理野菜および調理果物用ドリップ抑制剤、並びに調理野菜および調理果物のドリップ抑制方法
WO2023120684A1 (fr) * 2021-12-24 2023-06-29 味の素株式会社 Agent d'amélioration de texture pour légumes et procédé d'amélioration de la texture de légumes l'utilisant

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JP2003210103A (ja) * 2002-01-22 2003-07-29 Yoshihiro Kagawa アボガド片の加工方法及び冷凍アボガド片の生産方法
JP2006515179A (ja) * 2003-02-21 2006-05-25 フリトーレイ ノース アメリカ インコーポレイテッド 熱処理食品におけるアクリルアミド形成を減少させる方法
JP2006158293A (ja) * 2004-12-07 2006-06-22 Ueno Seiyaku Oyo Kenkyusho:Kk 緑色野菜の加工方法
JP2012197249A (ja) * 2011-03-22 2012-10-18 Ajinomoto Co Inc 農園芸用高温ストレス耐性付与剤およびそれを用いた高温ストレス耐性付与法
JP2013188179A (ja) * 2012-03-14 2013-09-26 Taiyo Kagaku Co Ltd フルーツ加工品及び野菜加工品用風味改善剤

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JP2002065198A (ja) * 2000-08-23 2002-03-05 Okuno Chem Ind Co Ltd 調理野菜の食感改良方法
JP2003210103A (ja) * 2002-01-22 2003-07-29 Yoshihiro Kagawa アボガド片の加工方法及び冷凍アボガド片の生産方法
JP2006515179A (ja) * 2003-02-21 2006-05-25 フリトーレイ ノース アメリカ インコーポレイテッド 熱処理食品におけるアクリルアミド形成を減少させる方法
JP2006158293A (ja) * 2004-12-07 2006-06-22 Ueno Seiyaku Oyo Kenkyusho:Kk 緑色野菜の加工方法
JP2012197249A (ja) * 2011-03-22 2012-10-18 Ajinomoto Co Inc 農園芸用高温ストレス耐性付与剤およびそれを用いた高温ストレス耐性付与法
JP2013188179A (ja) * 2012-03-14 2013-09-26 Taiyo Kagaku Co Ltd フルーツ加工品及び野菜加工品用風味改善剤

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019150014A (ja) * 2018-03-02 2019-09-12 オリエンタル酵母工業株式会社 調理野菜および調理果物用ドリップ抑制剤、並びに調理野菜および調理果物のドリップ抑制方法
WO2023120684A1 (fr) * 2021-12-24 2023-06-29 味の素株式会社 Agent d'amélioration de texture pour légumes et procédé d'amélioration de la texture de légumes l'utilisant

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