WO2016152820A1 - Légumes cuits, congelés et emballés et leur procédé de préparation - Google Patents

Légumes cuits, congelés et emballés et leur procédé de préparation Download PDF

Info

Publication number
WO2016152820A1
WO2016152820A1 PCT/JP2016/058880 JP2016058880W WO2016152820A1 WO 2016152820 A1 WO2016152820 A1 WO 2016152820A1 JP 2016058880 W JP2016058880 W JP 2016058880W WO 2016152820 A1 WO2016152820 A1 WO 2016152820A1
Authority
WO
WIPO (PCT)
Prior art keywords
vegetables
frozen
warm
steam
vegetable
Prior art date
Application number
PCT/JP2016/058880
Other languages
English (en)
Japanese (ja)
Inventor
山崎裕康
Original Assignee
株式会社勝美ジャパン
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 株式会社勝美ジャパン filed Critical 株式会社勝美ジャパン
Priority to JP2016558226A priority Critical patent/JPWO2016152820A1/ja
Publication of WO2016152820A1 publication Critical patent/WO2016152820A1/fr

Links

Images

Classifications

    • 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
    • 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

Definitions

  • the present invention relates to a container-packed frozen warm vegetable that can be eaten as a warm vegetable by cooking with a microwave oven or other heating cooker, and a method for producing the same.
  • This invention is made
  • a container-packed frozen warm vegetable stores a vegetable that has been fast-frozen after being blanched with steam in a cut state and a vegetable that has been quickly frozen and sealed in a sealed state. And heating the cooking utensil bag by heating the cooking utensil bag by steam heating using the moisture of the vegetable. It can be eaten as a vegetable.
  • the cooking utensil bag body only needs to be able to partially release the vapor pressure.
  • the cooking appliance bag body may have one or more holes having a relatively small size, or may be operated by the vapor pressure. It can have a mechanism.
  • the sealed state includes a semi-sealed state in which a very small hole through which steam passes is formed in the bag body.
  • a cooking utensil bag body containing vegetables that have been rapidly frozen after being blanched in a cut state is prepared, and the cooking utensil bag body is cooked
  • the vegetables in the cooking utensils bag can be eaten as warm vegetables by steam heating using the moisture of the vegetables, so the cooking time of the heated vegetables while shortening the steaming time
  • the steaming state can be set to an appropriate state.
  • the blanching process by steam is performed to the vegetable of the state cut before quick freezing, it can suppress that the quality of vegetables changes depending on a preservation
  • the bag for heat cooking utensils partially releases the vapor pressure, it is possible to store steam in the bag while preventing the bag from rupturing.
  • the blanching process is performed by low temperature steam at 100 ° C. or lower.
  • the freshness and nutrients of the vegetables can be easily maintained, but also fresh warm vegetables can be provided.
  • the blanching treatment is performed with a low temperature steam of 70 ° C. or more and 100 ° C. or less for a treatment time of 2 minutes or more and 30 minutes or less.
  • a low temperature steam of 70 ° C. or more and 100 ° C. or less for a treatment time of 2 minutes or more and 30 minutes or less.
  • vegetables are any of beans, potatoes, and root vegetables
  • the vegetable is any of fruit vegetables, mushrooms, leaf vegetables, and fruits
  • a plurality of types of quick-frozen vegetables that have been blanched in a cut state are mixed and filled into a cooking utensil bag.
  • a warm vegetable that balances nutrition, flavor, and color can be provided.
  • a single type of vegetable that has been blanched in a cut state and then quickly frozen is filled in the cooking utensil bag.
  • flavor mixing can be prevented.
  • a single type or a plurality of types of vegetables that have been rapidly frozen after being blanched in a cut state are selected and processed to match the vegetables. Is filled in the cooking utensil bag. In this case, various cooked products including warm vegetables can be eaten by the combination of vegetables and by-products.
  • the cooking device is a microwave oven.
  • the ratio of the weight of rapidly frozen vegetables to the capacity of the cooking utensil bag body is 0.16 g / cc or more and 0.60 g / cc or less.
  • this ratio is 0.16 g / cc or more and 0.60 g / cc or less.
  • the cooking device is a steam convection or a steamer.
  • steam convection is an oven in which hot air is forcibly convected by a fan, and a steam generator is attached.
  • a steamer is a container-like container for storing a heating target, and a microwave oven, an oven, etc. together with the heating target. It is housed in a pot to allow cooking with heating and steam.
  • a method for producing a container-packed frozen vegetable includes a step of preparing a cut vegetable, a step of subjecting the cut vegetable to a blanching treatment with steam, and a post-branching treatment Cooking and cooking by heating with a cooking utensil, and a step of quickly freezing the vegetables and filling and sealing the vegetables after quick freezing in a bag for cooking utensils that partially releases the vapor pressure
  • the vegetables in the instrument bag can be eaten as warm vegetables by steam heating using the moisture of the vegetables.
  • the vegetables rapidly frozen after being blanched are filled and sealed in a bag for a cooking utensil
  • heating is carried out by heating the cooking utensil with a cooking utensil.
  • Vegetables in the cooking utensil bag can be eaten as warm vegetables by steam heating using the moisture of the vegetables.
  • the blanched treatment with steam is applied to the vegetables that have been cut before quick freezing, it is possible to suppress changes in the quality of the vegetables depending on the storage conditions, etc., and the freshness and nutrients of the vegetables are preserved.
  • the deterioration of the taste can be prevented, and the final steamed state including the taste and the texture after steam heating for eating can be easily and reliably brought into an intended state.
  • FIG. 2A and 2B are views for explaining an example of the structure of a cooking utensil bag body.
  • frozen warm vegetables mean frozen foods that can be eaten as warm vegetables through heat treatment with steam, and are subject to storage, distribution, etc. It becomes.
  • warm vegetables mean steamed vegetables that can be eaten by heating fresh vegetables or frozen warm vegetables, and are usually eaten as a dish while it is warm without being seasoned.
  • the vegetables after the blanching treatment before the frozen warm vegetables are not called warm vegetables and have been blanched Called vegetables.
  • the manufacturing method of the container-packed frozen vegetables of this embodiment includes a sorting / cleaning step (step S1), a cutting / cutting step (step S2), and a heating step for blanching (step). S3), a cooling process (step S4), a freezing process (step S5), and a bagging process (step S5).
  • the vegetables to be dealt with by the manufacturing method according to the present embodiment are, for example, leaf vegetables, fruit vegetables, beans, potatoes, root vegetables, mushrooms, fruits, and the like.
  • step S1 vegetables such as onions, pumpkins, cabbage, and long onions, which are the raw materials, are judged and visually checked for defective parts such as insect damage, scratches, and spoilage. To do. At the time of sorting, unnecessary portions of vegetables can be cut or cut. That is, the vegetables are peeled or trimmed as necessary. Trimming is performed according to the type of vegetables such as onions, pumpkins, cabbage, and long onions for parts such as roots and heads. Washing is performed under running water or under water exchange. Thereby, if there is a foreign substance remaining in the raw material in addition to the mud, it can be removed. The vegetables to be washed can be harvested at an appropriate time for harvesting, but can be cooled and stored for an appropriate period after harvesting.
  • step S2 the vegetables that have undergone the sorting / cleaning step (step S1) are cut and cut.
  • the washed vegetables are cut into a desired size and shape according to the application. That is, the size and shape of the cut differ depending on the cooking application.
  • Various methods can be used for cutting, such as slicing, slicing, slicing, random cutting, etc., using a cutting machine or manpower.
  • the blanching treatment is performed by heating the vegetables that have undergone the cutting / cutting step (step S2) with steam. Heating is performed using a general low-temperature steam apparatus. By heat-processing with low temperature steam, the oxidation of vegetables can be reduced and an ak can be removed, keeping the taste and sweetness of vegetables.
  • the low-temperature steam apparatus heats the object while maintaining a state where steam at 50 ° C. to 100 ° C. is saturated in the processing chamber, and can sufficiently leave moisture for later steam cooking.
  • the vegetables cut into an appropriate size and shape in the cutting / cutting step (step S2) are put in a processing chamber of a low-temperature steam apparatus that is held in advance at a predetermined processing temperature, and are heat-treated.
  • the temperature of the heat treatment depends on the type of vegetable and the size after cutting, but is, for example, about 70 ° C. to 100 ° C., preferably 80 ° C. to 100 ° C.
  • the time for the heat treatment also depends on the type of vegetables and the size after cutting, for example, several minutes to several tens of minutes.
  • the blanching process described above takes into account heat-finished cooking by end users and consumers such as a restaurant that provides a restaurant (hereinafter referred to as a restaurant), which will be described later. That is, the blanching process complements the heat finish cooking by end users and consumers such as eating out. Specifically, for example, assuming that cooking is performed by heating with a specified wattage and heating time using a microwave oven, the heat treatment by low-temperature steam is performed so that the state of steaming is best by such heating finishing cooking. The degree (temperature and time) is set.
  • the conditions for blanching treatment according to the type and size of vegetables. That is, by setting the temperature and time of heat treatment so that the steaming effect is maximized for each type including the type and size of vegetables, steaming unevenness is less likely to occur, especially when mixing various vegetables. Become.
  • the steamed state differs for each vegetable and steaming unevenness occurs.
  • low-temperature steam devices There are two types of steamers that perform low-temperature steam (that is, low-temperature steam devices): box type or room type (batch type) and tunnel type (continuous type).
  • box type or room type (batch type)
  • tunnel type continuous type
  • the machine has individuality, and the time of the set temperature is considerably different depending on the input amount and the amount of steam. Further, even if the temperature change with time is measured using a recording thermometer in these low-temperature steam devices, it is not easy to keep the temperature uniform.
  • the setting of the temperature and time of the low-temperature steam is affected by factors depending on the raw material, and (1) the cut size and shape of the vegetables, and (2) the time and place of production of the vegetables must be considered.
  • the thickness and hardness of the leaves differ depending on the time when the vegetables are harvested and the production area, and it is necessary to adjust the temperature and time of the low-temperature steam. Therefore, considering not only the type and amount of vegetables but also the type of low-temperature steam equipment, the size and shape of the cut, the harvest time, the production area, etc., the temperature and time settings of the low-temperature steam are made appropriate according to the raw material. There is a need.
  • the brunch is performed at a processing time of 2 minutes to 30 minutes with low temperature steam of 75 ° C to 85 ° C. It is desirable to perform the processing.
  • the blanching treatment can be performed with a low temperature steam of 85 ° C. or more and 100 ° C. or less for a treatment time of 2 minutes or more and 30 minutes or less. desirable.
  • the above is a guideline, and it is necessary to adjust the blanching conditions according to various conditions such as the type of low-temperature steam device (for example, batch type or continuous type), vegetable cut size, vegetable input amount, and input method. .
  • the vegetables are fruit vegetables, mushrooms, leaf vegetables, and fruits
  • the vegetables that have undergone the blanching treatment in the heating step (step S3) (that is, the blanched vegetables) are cooled.
  • the cooling is performed by immersing the blanched vegetables in room temperature water or chiller water into which microbubbles are introduced, and cooling the room temperature from room temperature to about 5 ° C., for example.
  • the cooling processing time is, for example, about 20 minutes.
  • frozen boiled vegetables are obtained by freezing the blanched vegetables that have undergone the cooling step (step S4). Freezing is performed by rapid rose freezing, for example.
  • the freezing treatment temperature is, for example, ⁇ 30 ° C. to ⁇ 35 ° C., preferably ⁇ 35 ° C.
  • the freezing time is 20 minutes, for example.
  • Frozen blanched vegetables, that is, frozen vegetables are stored at a temperature of ⁇ 18 ° C. or lower (specifically ⁇ 18 ° C. to ⁇ 48 ° C.) if necessary.
  • the frozen warm vegetables that have undergone the freezing process are filled into the microwave oven bag without being thawed.
  • the filling into the microwave oven bag may be a single type of frozen warm vegetable (single item), or may be a mixture of multiple types of frozen warm vegetable (mixed vegetable).
  • the filling of the frozen warm vegetable into the microwave oven bag is performed, for example, at 0 ° C. to room temperature. However, if the filling operation is performed quickly, there is no need for refreezing and there is no need for vacuum packaging.
  • a microwave oven bag filled with frozen warm vegetables is stored at ⁇ 18 ° C. or lower (specifically ⁇ 18 ° C. to ⁇ 48 ° C.).
  • the initial nutritional value is generally maintained for 8 to 24 months, depending on the ingredients and processing method.
  • the weight ratio of the frozen warm vegetables is adjusted to 0.16 g / cc or more and 0.60 g / cc or less. Specifically, when the microwave oven bag has a maximum internal capacity of 1200 cc, the weight of the frozen warm vegetable as the content solid is about 200 g to 700 g.
  • FIG. 2A is a diagram illustrating an example of a cooking utensil bag body.
  • the illustrated microwave oven bag body (heat cooking utensil bag body) 20 is formed by sealing an upper first sheet portion 21 and a lower second sheet portion 22 with a peripheral edge portion 23, and has a freezing temperature inside. Contains vegetables (not shown).
  • the microwave oven bag 20 has a pressure release mechanism 25 formed as a V-shaped seal in a part of the tab-like portion 24 provided in the upper first sheet portion 21.
  • FIG. 2B is a cross-sectional view in which the tab-like portion 24 of FIG. 2A is partially enlarged, and illustrates the structure of the pressure release mechanism 25.
  • the pressure release mechanism 25 causes destruction or breakage by concentrating heated steam in the microwave oven bag body 20 heated in the microwave oven. Specifically, between the base materials 21c made of nylon, PET, or the like, a steam opening is formed by causing breakage or breakage in portions of the sealants 21a, 21b made of LDPE (Low Density Polyethylene) or the like and bonded to each other. Steam is gradually released from this steam opening.
  • LDPE Low Density Polyethylene
  • the vapor pressure in the bag 20 for microwave ovens is kept substantially constant, a sufficient steaming effect can be realized for the built-in vegetables, and finishing cooking that does not miss the deliciousness of the vegetables becomes possible.
  • the information regarding cooking such as the heating time of frozen warm vegetables, is entered in the surface of the bag body 20 for microwave ovens.
  • the steam opening formed by heating in the microwave oven is set in advance so as to finally have a size of about 5 mm to 30 mm so that a sufficient steaming effect can be obtained in the heat cooking.
  • the steam opening is gradually opened by the amount of steam generated from the inside, and the amount of steam discharged is gradually increased.
  • the pressure release mechanism 25 of the microwave oven bag 20 is not limited to the above example, and can take various forms. Details of the pressure release mechanism 25 are disclosed in, for example, Japanese Patent Application Laid-Open No. 2006-290395.
  • microwave oven bag 20 with the pressure release mechanism 25 has been described above, various structures or means capable of partially releasing the vapor pressure are provided in the microwave oven bag in place of the pressure release mechanism 25. be able to.
  • a vapor pressure release structure for example, one or more vapor vent holes having a relatively small size can be used. When such a vapor vent is used, sublimation from the vapor vent becomes a problem during storage and distribution of the microwave oven bag. That is, when moisture sublimates from the steam vent hole, the contents of the frozen warm vegetables are gradually dried, causing a problem in quality.
  • a plurality of microwave oven bags filled with frozen warm vegetables are combined, and a hygienic storage container such as a bag having no holes and maintaining confidentiality as one set. What is necessary is just to store and distribute
  • a microwave oven bag 20 with a pressure release mechanism 25 is filled with frozen warm vegetables, and a microwave oven bag with a steam vent is filled with frozen warm vegetables and then sealed in a hermetically sealed storage container.
  • the container-packed frozen warm vegetables after the bagging process are kept as a cooked food at a temperature of, for example, ⁇ 18 ° C. to ⁇ 48 ° C., and the distribution process of a cold car, a store refrigerator, etc.
  • a temperature of, for example, ⁇ 18 ° C. to ⁇ 48 ° C. a temperature of, for example, ⁇ 18 ° C. to ⁇ 48 ° C.
  • the distribution process of a cold car, a store refrigerator, etc are merely exemplary.
  • End users and consumers who have purchased frozen or warm vegetables or range cooked food in bags or containers as described above, perform cooking by heating. That is, a terminal user such as a restaurant or a consumer heats a container-packed frozen vegetable or a cooked food by a microwave oven in a sealed state or a semi-sealed state. The heating time at this time is the heating time displayed on the microwave oven bag.
  • the frozen warm vegetables heated in the microwave oven bag generate steam by the water content of the thawed vegetables and cause the steam to leak appropriately in the pressure release mechanism 25 or the steam vent hole.
  • the thawed vegetables are cooked into warm vegetables by heating using such steam. Warm vegetables that have been cooked and cooked with steam can be eaten as they are, taking advantage of the umami of vegetables, but dressing, sauces, etc. may be applied depending on consumer preference.
  • the heating finishing cooking which a consumer performs, it can replace with a microwave oven and can use a steamer, a steam convection oven, a hot water bath (thing using a pot and boiling water), etc.
  • the conditions for cooking by heating with a microwave oven are in accordance with the ability (wattage) of the microwave oven and the content and type of the frozen warm vegetables filled in the microwave oven bag.
  • the heating time by a microwave oven is set according to the microwave oven bag and its contents.
  • the steaming time is important after steam is generated in the microwave oven bag due to heating and the steam opening is opened (specifically, it is opened for about 30 seconds after the start of cooking).
  • the subsequent steaming time is set to, for example, 3 to 10 minutes (specifically, 5 minutes) immediately after opening. Based on such steaming time after opening, by adjusting how much the steam of the contents of the microwave oven bag body is released, conditions for eating delicious warm vegetables for each frozen warm vegetable are determined.
  • the degree of opening of the steam is arbitrarily set depending on the size of the steam opening formed in the microwave oven bag.
  • the heating temperature is set to 100 ° C to 120 ° C, and the microwave oven varies depending on the amount, type, size, etc. of the target frozen warm vegetables.
  • the steaming time after the steam is generated by heating and the steam opening is opened is, for example, 45 to 90 seconds (specifically 60 seconds) immediately after the opening, the contents of the bag for the heat cooking utensil
  • the conditions under which delicious hot vegetables can be eaten for each frozen warm vegetable are determined by adjusting how much steam is released.
  • the generation of steam may be stopped by stopping the microwave oven immediately after opening.
  • the contents of the container-packed frozen vegetables are not limited to those made of a single type of vegetables that have been blanched in a cut state and then quickly frozen, and can be a combination of multiple types of vegetables. .
  • the single type or multiple types of vegetables can be filled into the microwave oven bag in a state in which a side food selected and processed in harmony with the vegetables is added.
  • various kinds of cooked products including warm vegetables can be provided by a combination of a single type or a plurality of types of vegetables and side ingredients.
  • Supplementary foods combined with vegetables should be 50% or less based on the total weight. For example, the cooked meat can be about 20% while the frozen warm vegetable is about 80%.
  • ingredients suitable for mixing with frozen warm vegetables are shown below.
  • examples of ingredients suitable for mixing with frozen warm vegetables include frozen seafood such as hijiki and seaweed.
  • a frozen egg can be mentioned as a foodstuff suitable for mixing with frozen warm vegetables.
  • frozen cooked meat such as chicken, pork and beef can be mentioned.
  • foods suitable for mixing with frozen warm vegetables include processed products of frozen meat such as ham, bacon, winner, and sausage.
  • ingredients suitable for mixing with frozen warm vegetables include frozen cheese, frozen tofu, deep-fried frozen oil, frozen konjac, and frozen plum dried.
  • examples of ingredients suitable for mixing with frozen warm vegetables include frozen peeled shrimp, frozen squid, frozen octopus, frozen scallops, frozen salmon, frozen raisins, and frozen almond slices.
  • frozen pasta such as macaroni, penne and spaghetti
  • ingredients suitable for mixing with frozen warm vegetables include frozen dumplings and frozen shochu.
  • foods suitable for mixing with frozen warm vegetables include frozen vegetables such as leaf onions, garlic, and garlic (a frozen product obtained by applying general blanching to cut fresh vegetables).
  • foods suitable for mixing with frozen warm vegetables include frozen beans such as soybeans and kidney beans.
  • the vegetables that have been rapidly frozen (step S5) after being subjected to the blanching process (step S3) with heating in the cut state (step S2) are stored.
  • the microwave oven bag is prepared (step S6), and the microwave oven bag is heated by the microwave oven so that the vegetables in the microwave oven bag are eaten as warm vegetables by steam heating using the moisture of the vegetables. I can do it.
  • the steaming state of the heated vegetable after heating can be set to an appropriate state while shortening the steaming time, and the convenience of cooking can be enhanced.
  • the blanching process by steam is performed to the vegetable of the state cut before quick freezing, it can suppress that the quality of vegetables changes depending on a preservation
  • Example 1 An onion as a raw material is prepared in advance, and it is determined whether there are any defective parts such as insect damage, discoloration, scratches, decay, etc., and those having such defective parts are removed. Next, after trimming to remove the head and root of the onion, the trimmed one is washed. The onion after washing is sliced or diced in a cutting / cutting process. In the case of slice processing, the size was 8 mm ⁇ 20 mm, and in the case of die processing, the size was 5 mm ⁇ 5 mm. Thereafter, the cut onion pieces were washed with running water and blanched. The sliced onion pieces were subjected to low-temperature steam treatment at 98 ° C.
  • the diced onion pieces were subjected to low-temperature steam treatment at 98 ° C. for 300 seconds. Thereafter, cooling and washing using bubbles were performed to drain water. Thereafter, the cooled onion pieces were frozen.
  • the freezing temperature during freezing was ⁇ 30 ° C.
  • the storage temperature was ⁇ 18 ° C.
  • the frozen onion pieces are sorted based on the standards relating to size, chipping, browning, etc., filled in the microwave bag 20 in units of 500 g, and the microwave oven bag 20 is sealed. It was.
  • Example 2 A pumpkin serving as a raw material was prepared in advance and air-dried for 3 weeks. For pumpkins after air drying, those that fit the size were selected. Next, washing to remove soil from the pumpkin was performed, and in the cutting / cutting process, trimming to remove the head and tail was performed, and then the pumpkin was cut into 20 to 25 g / piece. Defective portions and the like during corner cutting were removed by sorting. Thereafter, the pumpkin pieces that had been cut into squares were washed using bubbles and blanched. During the blanching, the pumpkin pieces were subjected to a low temperature steam treatment at 98 ° C. for 480 seconds. Next, natural cooling was used for cooling. Thereafter, the cooled pumpkin pieces were frozen.
  • the freezing temperature during freezing was ⁇ 30 ° C., and the storage temperature was ⁇ 18 ° C.
  • the pumpkin pieces frozen in this way were selected based on standards regarding chipping, browning, etc., filled into the microwave oven bag 20 in units of 1 kg, and the microwave oven bag 20 was sealed.
  • Example 3 A cabbage serving as a raw material was prepared in advance. Cabbage was harvested on the day and the demon leaves were removed from the field. The cabbage is cleaned by removing defective portions such as rot, scratches, insect damage, and discoloration during measurement. When washing cabbage, worm-eaten parts and other contaminants are removed. The cabbage after washing was cut into a size of 20 mm ⁇ 20 mm in the cutting / cutting process. Defective parts (discoloration, insect damage, etc.) at the time of cutting were removed by sorting. Thereafter, the cut cabbage was washed using bubbles to perform blanching. During blanching, the cabbage pieces were subjected to a low temperature steam treatment at 98 ° C. for 240 seconds.
  • the cooled cabbage pieces were frozen.
  • the freezing temperature during freezing was ⁇ 30 ° C.
  • the storage temperature was ⁇ 18 ° C.
  • the cabbage pieces frozen in this way were selected based on standards regarding discoloration, cut defects, etc., filled into the microwave oven bag 20 in units of 500 g, and the microwave oven bag 20 was sealed. .
  • Example 4 In advance, a green onion as a raw material is prepared, it is judged whether there are any defective parts such as disease, insect damage, discoloration, decay, etc., and those having such defective parts are removed. Next, after trimming to remove the skin and root of the long onion, the trimmed one is washed with running water. After removing the non-standard size onion after washing, the green and white parts are separated in the cutting / cutting process, and the impurities are removed by washing and slicing. Or it is diagonally cut. In the case of slicing, the size was 7 mm, and in the case of oblique cutting, the size was 40 to 50 mm. Thereafter, branching was performed on the cut long onion pieces.
  • the sliced long onion pieces were subjected to a low-temperature steam treatment at 98 ° C. for 120 seconds, and the slanted long onion pieces were subjected to a low-temperature steam treatment at 98 ° C. for 240 seconds.
  • the long onion pieces were cooled using natural cooling, and selection was performed to remove nonstandard values. Thereafter, the cooled long onion pieces were frozen.
  • the freezing temperature during freezing was ⁇ 30 ° C., and the storage temperature was ⁇ 18 ° C.
  • the frozen long onion pieces were selected based on the standards regarding chipping, browning, etc., filled into the microwave oven bag 20 in units of 1 kg, and the microwave oven bag 20 was sealed. .
  • step S4 the cooling process (step S4) and the bagging process (step S6), moisture and the like can be added to the frozen warm vegetables.

Landscapes

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

Abstract

L'invention concerne des légumes cuits, congelés et emballés avec lesquels il est possible d'obtenir un état cuit à la vapeur approprié au moment de la consommation et de faire ressortir le goût des légumes. Une poche pour cuisson au micro-ondes 20, qui contient des légumes qui ont été blanchis (étape S3) après avoir été coupés (étape S2), puis congelés brusquement (étape S5), est préparée (étape S6), celle-ci 20 étant chauffée à l'aide d'un four à micro-ondes, les légumes dans la poche pour cuisson au micro-ondes 20 étant chauffés à la vapeur en utilisant l'humidité présente dans les légumes, ce qui permet de consommer les légumes comme des légumes cuits. Par conséquent, il est possible d'établir l'état cuit à la vapeur des légumes cuits après le chauffage à un état approprié tout en réduisant le temps de cuisson à la vapeur.
PCT/JP2016/058880 2015-03-20 2016-03-18 Légumes cuits, congelés et emballés et leur procédé de préparation WO2016152820A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2016558226A JPWO2016152820A1 (ja) 2015-03-20 2016-03-18 容器詰め冷凍温野菜及びその製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-058704 2015-03-20
JP2015058704 2015-03-20

Publications (1)

Publication Number Publication Date
WO2016152820A1 true WO2016152820A1 (fr) 2016-09-29

Family

ID=56978132

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/058880 WO2016152820A1 (fr) 2015-03-20 2016-03-18 Légumes cuits, congelés et emballés et leur procédé de préparation

Country Status (2)

Country Link
JP (1) JPWO2016152820A1 (fr)
WO (1) WO2016152820A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107518059A (zh) * 2017-08-21 2017-12-29 浙江银河食品有限公司 一种速冻新鲜蔬菜加工工艺
JP2019135973A (ja) * 2018-02-09 2019-08-22 株式会社スイーツ・ワールド 冷凍野菜の製造方法
JP2019195306A (ja) * 2018-05-11 2019-11-14 長谷川香料株式会社 バラ科果実の冷凍品の製造方法
WO2020250999A1 (fr) * 2019-06-12 2020-12-17 有限会社魚庄 Aliment congelé destiné à la cuisson sous vide et procédé de fabrication d'aliment congelé destiné à la cuisson sous vide
JP2021012468A (ja) * 2019-07-04 2021-02-04 株式会社レグミン 農産物処理方法、農産物処理システム及びプログラム

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0398547A (ja) * 1989-09-08 1991-04-24 Uenishi Takashi 野菜の加工方法
WO2001081201A1 (fr) * 2000-04-26 2001-11-01 Plast Corporation Materiau d'emballage et produit d'emballage
JP2010130997A (ja) * 2008-10-27 2010-06-17 Katsu Mi Japan Inc 冷凍薩摩芋加工食品の製造方法および該方法によって加工された冷凍薩摩芋加工食品
WO2013108781A1 (fr) * 2012-01-16 2013-07-25 株式会社マルハニチロ食品 Sac d'emballage pour aliments congelés pour cuisson à la vapeur, et emballage d'aliments congelés et produit enveloppé l'utilisant
JP2014124098A (ja) * 2012-12-25 2014-07-07 Ajinomoto Co Inc 冷凍食品

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0398547A (ja) * 1989-09-08 1991-04-24 Uenishi Takashi 野菜の加工方法
WO2001081201A1 (fr) * 2000-04-26 2001-11-01 Plast Corporation Materiau d'emballage et produit d'emballage
JP2010130997A (ja) * 2008-10-27 2010-06-17 Katsu Mi Japan Inc 冷凍薩摩芋加工食品の製造方法および該方法によって加工された冷凍薩摩芋加工食品
WO2013108781A1 (fr) * 2012-01-16 2013-07-25 株式会社マルハニチロ食品 Sac d'emballage pour aliments congelés pour cuisson à la vapeur, et emballage d'aliments congelés et produit enveloppé l'utilisant
JP2014124098A (ja) * 2012-12-25 2014-07-07 Ajinomoto Co Inc 冷凍食品

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107518059A (zh) * 2017-08-21 2017-12-29 浙江银河食品有限公司 一种速冻新鲜蔬菜加工工艺
JP2019135973A (ja) * 2018-02-09 2019-08-22 株式会社スイーツ・ワールド 冷凍野菜の製造方法
JP7126236B2 (ja) 2018-02-09 2022-08-26 合同会社フローズンクラフト工房 冷凍野菜の製造方法
JP2019195306A (ja) * 2018-05-11 2019-11-14 長谷川香料株式会社 バラ科果実の冷凍品の製造方法
WO2020250999A1 (fr) * 2019-06-12 2020-12-17 有限会社魚庄 Aliment congelé destiné à la cuisson sous vide et procédé de fabrication d'aliment congelé destiné à la cuisson sous vide
JPWO2020250999A1 (ja) * 2019-06-12 2021-10-28 有限会社魚庄 真空調理用冷凍食品、及び真空調理用冷凍食品の製造方法
JP7051070B2 (ja) 2019-06-12 2022-04-11 有限会社魚庄 真空調理用冷凍食品、及び真空調理用冷凍食品の製造方法
JP2021012468A (ja) * 2019-07-04 2021-02-04 株式会社レグミン 農産物処理方法、農産物処理システム及びプログラム
JP7296109B2 (ja) 2019-07-04 2023-06-22 株式会社レグミン 農産物処理方法、農産物処理システム及びプログラム

Also Published As

Publication number Publication date
JPWO2016152820A1 (ja) 2017-04-27

Similar Documents

Publication Publication Date Title
WO2016152820A1 (fr) Légumes cuits, congelés et emballés et leur procédé de préparation
RU2501326C2 (ru) Способ получения картофельного пюре
JP2022145743A (ja) 加温・冷却一体型食材加工システム
CN102160657B (zh) 一种具有香叶风味的速冻烤鳗加工工艺
KR101799676B1 (ko) 고구마말랭이의 제조방법
RU2496388C1 (ru) Способ приготовления первых блюд
Contreras et al. Impact of microwave processing on nutritional, sensory, and other quality attributes
KR20150065316A (ko) 고구마 식재료의 제조 방법
Kapadiya et al. Effect of hot water blanching treatment on quality of dried potato slices
KR102035418B1 (ko) 구이용 뼈등심 제조방법
JP4478593B2 (ja) きのこ含有電子レンジ加熱調理用加工食品
KR102356164B1 (ko) 재료의 보관성이 향상된 잡채 제조 방법
JP2015039339A (ja) 冷凍野菜およびその製造方法
CA2630369A1 (fr) Mets refrigeres et procede de preparation connexe
Fito et al. Current state of microwave applications to food processing
KR20060021849A (ko) 린토나이징™ 가공에 의해 저압, 저온 조리법
JP4796609B2 (ja) 鮪のテールシチューの製法
CN112493429A (zh) 一种冲泡型高纤维低热量方便菜花饭及其制备方法
KR101579089B1 (ko) 반가공 냉장식품 및 이의 제조방법
Garden-Robinson Food freezing guide
Mills-Gray How to dehydrate foods
Wyatt et al. Home Food Preservation: Drying Vegetables
US20230217968A1 (en) Method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking
JPS6247502B2 (fr)
US20220202026A1 (en) Shredded dried food products

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2016558226

Country of ref document: JP

Kind code of ref document: A

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16768723

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 17/01/2018)

122 Ep: pct application non-entry in european phase

Ref document number: 16768723

Country of ref document: EP

Kind code of ref document: A1