WO2016152467A1

WO2016152467A1 - Method for improving preservability of frozen/chilled green soybeans boiled in saltwater and preventing discoloration thereof

Info

Publication number: WO2016152467A1
Application number: PCT/JP2016/056906
Authority: WO
Inventors: 浩二松井
Original assignee: マルハニチロ株式会社
Priority date: 2015-03-24
Filing date: 2016-02-29
Publication date: 2016-09-29
Also published as: TW201637576A; JP2016178890A

Abstract

Provided is a method for producing green soybeans boiled in saltwater that have improved preservability and are hardly discolored even in the case of being preserved in a chilled state. A method for producing frozen green soybeans boiled in saltwater that can be preserved even in the case of being thawed and then kept in a chilled state, said method comprising: a step for blanching green soybeans in the presence of a bacteriostatic agent that is a composition comprising 50-70%(w/w) of sodium acetate, 15-35%(w/w) of glycine, 5-15%(w/w) of a mixture of sodium chloride with albumen lysozyme and 1-10 %(w/w) of a sucrose fatty acid ester, and a discoloration inhibitor that is a composition comprising 55-75 %(w/w) of sodium hydrogen carbonate, 15-25%(w/w) of trehalose, 2-12 %(w/w) of vitamin C, 1-5 %(w/w) of powdery phytic acid, 1-5 %(w/w) of of sodium chloride and 1-3 %(w/w) of of a konjak powder; and a step for, after blanching, cooling the green soybeans in the presence of calcined calcium and then freezing the same.

Description

Frozen chilled salt mash to improve the preservation of green soybeans and prevent fading

The present invention relates to a method for producing edamame with frozen chilled salt mash, which has improved storage stability and is less likely to fade, and a method for improving the storability of edamame with frozen chilled salt mash and a method for preventing discoloration.

Conventionally, frozen green soybeans that are frozen from salted soybeans have been manufactured and sold. In addition, once frozen green soybeans are chilled (refrigerated), they are also distributed and sold. The chilled edamame has a problem that it is easy to fade and viable bacteria are easily mixed. Although it was possible to store for a certain period of time by adding a chemical such as a pH adjuster (see Patent Documents 1 and 2), there was a problem that green soybeans faded during storage for a long time.

JP 2004-65085 A JP 2009-213405 A

The object of the present invention is to provide a method for producing green soybeans with frozen chilled salt mash, which improves storage stability even when stored in a chilled state, and to provide a method for improving storability of soybeans with frozen chilled salt mash and a method for preventing discoloration. To do.
Conventional green soybeans lasted only about 2-3 days in the chilled state (refrigerated storage) after thawing. That is, the green color of green soybeans just after harvesting faded within 2 to 3 days, and the fungus could proliferate. The present inventor has intensively studied a method for producing green soybeans that does not fade for a long time in a chilled state and is difficult for bacteria to grow.
The present inventor added an antibacterial agent and an anti-fading agent when blanching (boiled heating) green soybeans, and further added calcined calcium as a bactericide during cooling after blanching, thereby thawing after freezing. However, even when placed in a chilled state, the present inventors have found that bacteria do not fade for a long period of time and are difficult to reproduce, and thus the present invention has been completed.
That is, the present invention is as follows.
[1] A method for producing edamame with frozen salted salmon that can be stored even in a chilled state after being thawed, comprising 50 to 70% (w / w) Na acetate, 15 to 35% (w / w) an antibacterial agent and a 55-75% composition comprising w) glycine, 5-15% (w / w) salt and egg white lysozyme mixture, and 1-10% (w / w) sucrose fatty acid ester (W / w) Na bicarbonate, 15-25% (w / w) trehalose, 2-12% (w / w) vitamin C, 1-5% (w / w) powdered phytic acid, 1 A step of blanching in the presence of an anti-fading agent which is a composition comprising ~ 5% (w / w) sodium chloride and 1 to 3% (w / w) konjac flour, in the presence of calcined calcium after blanching A method for producing green soybeans with frozen salted salmon, comprising the steps of cooling and then freezing.
[2] The method for producing edamame with the frozen salted salmon of [1], wherein the green color does not fade for at least 3 days and the viable cell count is suppressed to 70,000 CFU or less per 1 g of edamame sample when it is placed in a chilled state after thawing. .
[3] A method for producing edamame using the frozen salted salmon of [1] or [2], wherein an antibacterial agent is added at a concentration of 3 to 5% (w / w) during blanching.
[4] The method for producing edamame with the frozen salted mash according to any one of [1] to [3], wherein the anti-fading agent is added at a concentration of 0.4 to 0.6% (w / w) during blanching.
[5] The method for producing edamame using the frozen salted salmon according to any one of [1] to [4], wherein calcined calcium is added at a concentration of 0.4 to 0.6% (w / w) during cooling.
[6] Branching is performed for 50 to 200 seconds in the presence of an antibacterial agent and an anti-fading agent, and then cooled for 30 to 120 seconds in the presence of calcined calcium. The refrigeration according to any one of [1] to [5] A method for producing green soybeans with salted salmon.
[7] A method for producing edamame using the frozen salted salmon according to any one of [1] to [6], which is performed using a continuous processor.
[8] A method for producing edamame with frozen chilled salt mash, comprising thawing edamame with the frozen salt mash produced by any one of methods [1] to [7] and placing it in a chilled state.
[9] Frozen salted soybeans produced by any one of the methods [1] to [7].
[10] Frozen chilled salted edamame produced by the method of [8].
The frozen chilled salted soybean cake produced by the method of the present invention can be stored for 96 hours, which is longer than before, even when stored in a chilled temperature zone, and can prevent fading of the edamame. Usually, an antibacterial agent is added when blanching (boiled heating) green soybeans, but after blanching, after adding calcined calcium as a bactericidal agent and freezing, discoloration is unprecedented in the chilled temperature range after thawing Both prevention effect and storage period can be achieved.
This specification includes the disclosure of Japanese Patent Application No. 2015-060747, which is the basis of the priority of the present application.

It is a figure which shows the discoloration of edamame over time (0 hours to 3 hours) with frozen chilled salted salmon. It is a figure which shows the discoloration of edamame with time (6 hours-20 hours) with frozen chilled salted salmon. It is a figure which shows the discoloration of edamame over time (24 hours to 45 hours) with frozen chilled salted salmon. It is a figure which shows the discoloration of edamame over time (70 hours to 95 hours) with frozen chilled salt candy.

Hereinafter, the present invention will be described in detail.
The present invention is a method for producing edamame in frozen chilled salted salmon. Further, it is a method for improving the preservability of edamame and preventing discoloration with frozen chilled salted salmon. “Preservation improvement” means that bacteria do not propagate during storage, and “fading prevention” means prevention of green discoloration of green soybeans during storage. In the present invention, an edamame whose shelf life is improved when stored in a chilled state and is prevented from fading is referred to as an edamame that can be stored in a chilled state. Frozen chilled salted soybeans refer to green soybeans that have been frozen and thawed in the middle of distribution and the storage temperature is switched to chilled (chilled) and sold in the refrigerator. Specifically, it refers to green soybeans that are sold in a chilled state (refrigerated state) after the pods with pods are salted and then frozen and then thawed. Frozen chilled salted soybeans include not only edamame that has been thawed and placed in a chilled state, but also frozen edamame sold in such a state. According to the method of the present invention, it is possible to produce frozen green soybeans that are not faded even when placed in a chilled state after thawing and have improved storage stability. Therefore, the present invention is also a method for producing frozen green soybeans that is difficult to fade for a long period of time even when thawed and placed in a chilled state, has improved storage stability and is less prone to bacterial growth. The chilled state is a state maintained at 0 to 10 ° C. Traditionally, edamame was frozen and sold in frozen state, and consumers thawed and consumed at home as needed. In this case, since cooking such as thawing takes time and labor, there is a demand for edamame that has already been thawed. However, thawing edamame may take several days to manufacture, ship, and sell, and there has been a problem of fading or being contaminated with live bacteria during that time. For this reason, pH adjusters and antibacterial agents have been added, but the effect may not be sufficient.
In the method of the present invention, when the green soybeans in the pod are blanched (boiled), an antibacterial agent and a discoloration inhibitor are added, and blanched in the presence of the antibacterial agent and the discoloration inhibitor. When cooling after blanching, calcined calcium is added as a disinfectant and cooled in the presence of calcined calcium. Here, the antibacterial agent refers to a composition used for suppressing the increase of bacteria and improving the shelf life of food, and the bactericidal agent refers to a composition for killing bacteria.
Antibacterial agents include 50-70% (w / w), preferably 55-65% (w / w) Na acetate, 15-35% (w / w), preferably 20-30% (w / w). w) glycine, 5-15% (w / w), preferably 7.5-12.5% (w / w) salt and egg white lysozyme mixture, and 1-10% (w / w), preferably A composition containing 2.5 to 7.5% (w / w) of sucrose fatty acid ester can be used. As an antibacterial agent, for example, 60% (w / w) Na acetate, 25% (w / w) glycine, 10% (w / w) salt and egg white lysozyme mixture, and 5% (w / w) Of fresh sucrose VN-401 (Shenfang Branch Co., Ltd. (Taiwan)) containing sucrose fatty acid ester can be used. The anti-fading agent is 55 to 75% (w / w), preferably 60 to 70% (w / w) Na bicarbonate, 15 to 25% (w / w), preferably 17.5 to 22.5% (w / w) trehalose, 2-12% (w / w), preferably 5-9% (w / w) vitamin C, 1-5% (w / w), preferably 2 ~ 4% (w / w) powdered phytic acid, 1-5% (w / w), preferably 2-4% (w / w) sodium chloride and 1-3% (w / w), preferably 1 A composition containing 5 to 2.5% (w / w) of konjac flour can be used. As an anti-fading agent, for example, 65% (w / w) Na bicarbonate, 20% (w / w) trehalose, 7% (w / w) vitamin C, 3% (w / w) powdered phytin Acid containing 3% (w / w) sodium chloride and 2% (w / w) konjac flour. O. S. VF-900 (Unicolloid Co., Ltd.) can be used.
What is necessary is just to add an antibacterial agent and a discoloration prevention agent to the sodium chloride containing heating water used for the branching of green soybeans. The Baume value for managing the concentration of sodium chloride is 13-18. The addition concentration of the antibacterial agent is 3 to 8% (w / w), preferably 3 to 5% (w / w), more preferably 3.5 to 4.5% (w / w), particularly preferably 4% (w / w). The concentration of the anti-fading agent added is 0.3 to 0.7% (w / w), preferably 0.4 to 0.6% (w / w), more preferably 0.45 to 0.55. % (W / w), particularly preferably 0.5% (w / w).
Branching with the addition of an antibacterial agent and an anti-fading agent is 80 to 100 ° C., preferably 90 to 98 ° C., more preferably 92 to 95 ° C., particularly preferably 95 ° C., and 50 to 200 seconds, preferably It may be performed for 50 to 150 seconds, more preferably 50 to 100 seconds, further preferably 60 to 90 seconds, and particularly preferably 75 seconds.
It is desirable to blanch without adding the antibacterial agent and the anti-fading agent before the blanching by adding the antibacterial agent and the anti-fading agent. For example, 70 to 90 ° C, preferably 75 to 85 ° C, more preferably 77 to 83 ° C, particularly preferably 80 ° C, 30 to 120 seconds, preferably 50 to 100 seconds, more preferably 60 to 80 seconds, particularly Preferably, it may be performed for 70 seconds. In this case, the first branching may be referred to as first branching, and the second branching may be referred to as second branching. The product temperature of the green soybeans can be raised to a temperature range (50 to 70 ° C.) where the preparation is easy to penetrate by the first and second blanching performed without adding the antibacterial agent and the anti-fading agent.
Cooling of the heated green soybeans after blanching is performed using room temperature or cooled water, and calcined calcium may be added to the water to be used. The calcined calcium is a composition mainly composed of calcium hydroxide obtained by calcining scallop shells and the like. The calcined calcium used in this product is dissolved in water. The added concentration of calcined calcium is 0.3 to 0.7% (w / w), preferably 0.4 to 0.6% (w / w), more preferably 0.45 to 0.55% (w / W), particularly preferably 0.5% (w / w). Cooling is performed at a water temperature of 50 ° C. or lower, preferably 45 ° C. or lower, more preferably 40 ° C. or lower, for 30 to 120 seconds, preferably 50 to 90 seconds, more preferably 60 to 90 seconds.
In the production method of the present invention, the edamame to be blanched may be pre-branched (regular blanching) and frozen. Regular blanching may be performed at 80 to 100 ° C. for 1 to 5 minutes, preferably 2 to 4 minutes, more preferably 3 minutes, and may be performed in boiling water. In this case, a thawing step is included before blanching. By preliminarily preliminarily (regular blanching), the preparation can easily penetrate into green soybeans in the subsequent blanching step.
You may cool further, after cooling using the water containing calcined calcium. This cooling is significant for the next freezing step. In this case, the cooling is performed at 25 ° C. or lower, preferably 20 ° C. or lower, more preferably 15 ° C. or lower, for 90 to 250 seconds, preferably 90 to 200 seconds, more preferably 120 to 180 seconds.
The above series of steps may use different containers (pots and tanks) each time and move the green soybeans from container to container using a human hand. May be used.
The continuous processor is composed of a plurality of containers (tanks) into which green soybeans are placed, and performs processing, thawing processing, sterilization processing, cooling processing, and the like in each container. From each container, the green soybeans are transferred by a belt conveyor or a rotary conveyor. For example, it has a first tank for thawing and heating, a second tank, a third tank, a room temperature tank for normal temperature, and a cooling tank for cooling. The first tank, the second tank, and the third tank for performing thawing and heating are referred to as a first sterilization tank, a second sterilization tank, and a third sterilization tank, respectively. Before putting into the first sterilization tank, green soybeans may be put into the washing tank and washed. The green soybeans frozen in the first sterilization tank are thawed, the peas are blanched in the second sterilization tank, and the peas are blanched in the third sterilization tank, and then treated with an antibacterial agent and a discoloration inhibitor. Then, it moves to a normal temperature tank, processes with calcination calcium at normal temperature, and also moves to a cooling tank and is cooled. The frozen green soybeans can be frozen and distributed and sold. In the above-described temporary bath (regular blanching), the first sterilization tank, the second sterilization tank, and the third sterilization tank may be used. For example, in each tank, the temporary blanching may be performed at 80 to 100 ° C. for about 1 minute. do it.
After cooling, the green soybeans are frozen. Long-term storage and distribution are performed in a frozen state.
When selling edamame treated with an antibacterial agent, anti-fading agent, and calcined calcium to consumers or when eating it, it is thawed and stored in a chilled state.
Frozen chilled salted soybeans produced by the method of the present invention are less likely to fade in a chilled state for at least 70 hours, preferably 95 hours, more preferably 120 hours, and maintain the vivid green color of the green soybeans just after harvesting, The number of viable bacteria per 1 g of green soybean sample is maintained at 70,000 CFU or less without being contaminated with viable bacteria for at least 96 hours, preferably 120 hours. The number of viable bacteria may be determined by an official method based on the Food Sanitation Law, and can be measured by a standard agar medium pour method.
The degree of fading can be confirmed by human eyes. It can be determined that the green soybeans in the frozen chilled salted rice cake of the present invention are not faded even when placed in a chilled state for at least 3 days when the human eyes visually confirm that the green vividness does not change. The degree of fading can be obtained by measuring the hue value.
The frozen chilled salted soybeans of the present invention are added with an antibacterial agent and an anti-fading agent during blanching in the manufacturing process, and added with calcined calcium during cooling, thereby preventing an anti-fading effect and a storage period unprecedented in the chilled temperature range. Can be compatible.
Furthermore, the frozen chilled salted soybeans produced by the method of the present invention maintain the original taste and texture of edamame.
The present invention will be specifically described by the following examples, but the present invention is not limited to these examples.
1. Production of green soybeans with frozen chilled salted soybeans 8 to 10 tons of green soybeans (immature soybeans) in a pod were blanched (boiled with heat) and boiled. In the present invention, this process is referred to as a temporary process or a regular blanching process. Regular blanching was performed for about 3 minutes with green soybeans in boiling water. The green soybeans that had undergone regular blanching were frozen in a freezer.
Manufacture of green soybeans with salted salmon was carried out using a washing tank, a first to third three sterilization tanks, a normal temperature tank, and a cooling tank.
The above regular blanching was also performed under the following conditions using the first to third three sterilization tanks. This condition is an example, and is adjusted as appropriate according to the change in the outdoor air condition depending on the season.
In the first to third three sterilization tanks, green soybeans are heated, and in the room temperature tank and cooling tank, the heated green soybeans are cooled.
The washing tank, the first sterilization tank, the second sterilization tank, the third sterilization tank, the room temperature tank and the cooling tank are connected, and the green soybeans washed in the washing tank are carried to the first sterilization tank, and the first sterilization tank The green soybeans processed in the tank are conveyed to the second sterilization tank, and the green beans processed in the second sterilization tank are transferred to the third sterilization tank. The movement of the green soybeans from the tank is automatically performed using a belt conveyor or a rotary conveyor.
The green soybeans that had undergone regular blanching were put into the washing tank before the first sterilization tank, and a series of treatments were performed.
In the first sterilization tank, green soybeans were treated in water at 30 ° C. for 75 seconds. The green soybeans frozen by the treatment in the first sterilization tank are thawed. Thereafter, the green soybeans were transferred to the second sterilization tank and treated at 80 ° C. for 70 seconds. The second sterilization tank contained water containing sodium chloride with a salinity of Baume value of 12-15. The Baume value was measured using a Baume meter. Subsequently, it moved to the 3rd sterilization tank and processed at 95 degreeC for 75 second. The baume value of the sodium chloride concentration in the third sterilization tank was 13-18. In addition, 4% (w / w) of fresh-preservation VN-401 (Shinfang Branch Co., Ltd. (Taiwan)) was added to the third sterilization tank as an antibacterial agent. O. S. VF-900 (Unicolloid Co., Ltd.) was added at 0.5% (w / w).
Then, it moved to the normal temperature tank and processed for 90 seconds at the maximum at the water temperature of 40 degreeC or less. 0.5% (w / w) calcined calcium was added to the room temperature bath. Fresh calcined MB-102 (Shenfang Branch (Taiwan)) was used as the calcined calcium. The green soybeans treated in the room temperature bath were transferred to a cooling bath and treated at a water temperature of 15 ° C. or lower for a maximum of 150 seconds.
Thereafter, the green soybeans were frozen with salted salmon and stored at -18 ° C or lower.
The frozen edamame was thawed, placed in a chilled (refrigerated state), and edamame was produced with frozen chilled salted salmon.
2. Bean fading test with frozen chilled salt candy The discoloration test was conducted on edamame (FC edamame) using frozen chilled salt candy produced by the above method. As a control, 8% antibacterial agent was used, and no anti-fading agent and calcined calcium were used. Edamame produced in the same process was used. The green soybean produced as a control is referred to as control, and the green soybean produced by the method of the present invention is referred to as FC green soybean.
About 50 g of green soybean sample was transferred to a dish and then wrapped. Then, it put into the refrigerator and preserve | saved at 10 degreeC. The refrigerator used had a fluorescent lamp in the cabinet, and the fluorescent lamp was always lit during the test. The lighting of the fluorescent lamp reproduces the situation at the time of sale to the consumer in the retail store.
After putting in the refrigerator, the green soybean sample was taken out from the refrigerator at regular intervals (0, 3, 6, 20, 24, 45, 70 and 95 hours), the wrap was removed, and the sample was photographed. Immediately after shooting, it was wrapped and returned to the refrigerator.
When the color of the green soybean sample immediately before the start of the inspection was compared visually, the green soybean green was stronger when compared with the control.
Then, the color was compared with the image preserve | saved in the refrigerator and image | photographed every fixed time. The photos are shown in Fig. 1-1 (0 to 3 hours), Fig. 1-2 (6 to 20 hours), Fig. 1-3 (24 to 45 hours) and Fig. 1-4 (70 to 95 hours). Show. As a result, partial fading was observed in the control after 6 hours (on FIG. 1-2C). In the sample after the lapse of 20 hours, the surface of the control turned brown as compared with FC green soybean (FIGS. 1-2D). Furthermore, in the sample when time elapsed from 24 hours to 95 hours, fading progressed for both the control and FC green soybeans (FIGS. 1-3E, F and 1-4G, H). However, fading progressed more in the control than in FC edamame, and the difference was remarkable.
The result is: The FC green soybean produced by the method of the present invention shows that fading is suppressed as compared with the control. The FC green soybeans produced by the method of the present invention retained a good green color even after 95 hours.
3. Test method of viable fungi for edamame with frozen chilled salt candy A viable fungus test was conducted on edamame (FC edamame) using frozen chilled salt candy produced by the above method. As a control, do not use antibacterial agents, anti-fading agents and calcined calcium. Edamame produced in the same process was used. The green soybean produced as a control is referred to as control, and the green soybean produced by the method of the present invention is referred to as FC green soybean.
After putting in the refrigerator, the green soybean sample was taken out from the refrigerator every fixed time (0, 96 and 120 hours), and the number of general viable cells was measured by the standard agar medium pour method, and the coliform group was measured by the desoxycholate method. The viable bacteria test was conducted according to an official method based on the Food Sanitation Law. The number of viable bacteria was indicated by the number of colonies per 1 g of specimen (CFU / g).
The results are shown in Table 1. As shown in Table 1, the increase in the number of general viable bacteria was greatly suppressed in FC green soybeans after 96 hours and after 120 hours compared with the control. In addition, in the results of the coliform group, the control was positive after 96 hours, but the FC green soybean remained negative.
The result is: The FC green soybeans produced by the method of the present invention show that the increase in bacteria is suppressed and the shelf life is improved as compared with the control.

Frozen chilled salted soybeans produced by the method of the present invention can be sold in a chilled state because they are thawed after freezing and chilled and placed in a chilled state because they do not fade for a long period of time and bacteria do not easily propagate.
All publications, patents and patent applications cited herein are hereby incorporated by reference in their entirety.

Claims

Even if it is placed in a chilled state after being thawed, it is a method for producing edamame using frozen salted salmon, which contains 50-70% (w / w) Na acetate, 15-35% (w / w) An antibacterial agent comprising 55 to 75% (w / w) of a composition comprising glycine, 5 to 15% (w / w) sodium chloride and egg white lysozyme mixture, and 1 to 10% (w / w) sucrose fatty acid ester w) Na bicarbonate, 15-25% (w / w) trehalose, 2-12% (w / w) vitamin C, 1-5% (w / w) powdered phytic acid, 1-5% A step of branching in the presence of an anti-fading agent which is a composition containing (w / w) salt and 1-3% (w / w) konjac flour, and cooling in the presence of calcined calcium after blanching; Next, a method for producing green soybeans with frozen salted salmon, which includes a step of freezing.
The method for producing edamame in frozen salted salmon according to claim 1, wherein when chilled and placed in a chilled state, the green color does not fade for at least 3 days and the viable cell count is suppressed to 70,000 CFU or less per 1 g of edamame sample.
The method for producing green soybeans with frozen salted salmon according to claim 1 or 2, wherein a bactericidal agent is added at a concentration of 3 to 5% (w / w) during blanching.
The method for producing green soybeans with frozen salted salmon according to any one of claims 1 to 3, wherein an anti-fading agent is added at a concentration of 0.4 to 0.6% (w / w) during blanching.
The method for producing green soybeans with frozen salted salmon according to any one of claims 1 to 4, wherein calcined calcium is added at a concentration of 0.4 to 0.6% (w / w) during cooling.
The frozen salt according to any one of claims 1 to 5, wherein the blanching is performed for 50 to 200 seconds in the presence of an antibacterial agent and an anti-fading agent, and then cooled for 30 to 120 seconds in the presence of calcined calcium. A method for producing boiled green soybeans.
The method for producing green soybeans with frozen salted salmon according to any one of claims 1 to 6, which is carried out using a continuous processor.
A method for producing edamame with frozen chilled salted mash, comprising thawing edamame with the frozen salted mash produced by the method according to any one of claims 1 to 7 and placing it in a chilled state.
A frozen soybean cake produced by the method according to any one of claims 1 to 7, and edamame.
Frozen chilled salted soybeans produced by the method according to claim 8.