WO2021020249A1 - Method for producing vegetable-containing food - Google Patents

Method for producing vegetable-containing food Download PDF

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Publication number
WO2021020249A1
WO2021020249A1 PCT/JP2020/028353 JP2020028353W WO2021020249A1 WO 2021020249 A1 WO2021020249 A1 WO 2021020249A1 JP 2020028353 W JP2020028353 W JP 2020028353W WO 2021020249 A1 WO2021020249 A1 WO 2021020249A1
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WIPO (PCT)
Prior art keywords
vegetable
vegetables
zinc
containing food
solution
Prior art date
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PCT/JP2020/028353
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French (fr)
Japanese (ja)
Inventor
裕樹 牧野
由美子 仲西
亘 石田
知佳子 渡邉
永一 伊藤
藤井　知之
Original Assignee
日清フーズ株式会社
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Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to JP2021536984A priority Critical patent/JP7500570B2/en
Publication of WO2021020249A1 publication Critical patent/WO2021020249A1/en

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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
    • A23B7/14—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
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to a method for producing a vegetable-containing food.
  • an aqueous solution containing a trace amount of organic acid is placed in a copper container and heated for a predetermined time, and then A method of mixing green plants and zinc ions in an aqueous solution of the copper container and heat-treating at 60 ° C. or higher (see, for example, Patent Document 1), or by immersing the vegetables in acidic water or saline solution or acidic saline solution.
  • a color that restores and fixes the color of the treated vegetables by decolorizing the treated vegetables by removing magnesium from the chlorophyll and binding metal ions such as copper ions to the chlorophyll from which the magnesium has been removed.
  • Patent Document 2 A method including a fixing step (see, for example, Patent Document 2), a method in which vegetables that have been discolored with an acidic solution are immersed in an aqueous solution containing a zinc-rich yeast extract for 16 hours and then boiled for 15 minutes (for example, Patent Document). 3) etc. have been proposed.
  • An object of the present invention is to solve the above-mentioned problems in the past and to achieve the following objects. That is, an object of the present invention is to provide a method for producing a vegetable-containing food that is widely accepted by consumers, has a green color that does not easily fade, and has an excellent texture.
  • the present inventors have conducted a decolorization step of treating vegetables with a solution having a pH of 2 to 6, and the vegetables decolorized in the decolorization step are subjected to zinc-containing 50 to 70 ° C.
  • Widely accepted by consumers by adopting a method for producing vegetable-containing foods, which includes a recoloring step of treating with a solution for 3 hours or more and a heating step of treating the vegetables recolored in the recoloring step at 110 ° C. or higher. It was found that a vegetable-containing food product that does not easily lose its green color and has an excellent texture can be produced.
  • the present invention is based on the above-mentioned findings by the present inventors, and the means for solving the above-mentioned problems are as follows. That is, ⁇ 1> A decolorization step of treating vegetables with a solution having a pH of 2 to 6, a recoloring step of treating the vegetables decolorized in the decoloring step with a solution containing zinc at 50 to 70 ° C. for 3 hours or more, and the recoloring step.
  • This is a method for producing a vegetable-containing food, which comprises a heating step of treating the vegetables recolored in (1) at 110 ° C. or higher.
  • ⁇ 3> The production method according to ⁇ 1> or ⁇ 2>, wherein the zinc in the recoloring step contains zinc derived from a zinc-containing yeast extract.
  • ⁇ 4> The production method according to any one of ⁇ 1> to ⁇ 3>, wherein the vegetable is selected from at least one of zucchini, asparagus, and broccoli.
  • ⁇ 5> The production method according to any one of ⁇ 1> to ⁇ 4>, wherein in the heating step, the vegetables recolored in the recoloring step are heated together with the seasoning liquid.
  • a method for producing a vegetable-containing food which can solve the above-mentioned problems in the past, achieve the above-mentioned object, is widely accepted by consumers, has a green color that does not easily fade, and has an excellent texture. be able to.
  • the heating step can also be a retort step
  • the manufacturing method of the present invention can also be used as a manufacturing method for retort foods.
  • the method for producing a vegetable-containing food of the present invention is a decolorization step of treating vegetables with a solution having a pH of 2 to 6, and a restoration process in which the vegetables decolorized in the decolorization step are treated with a solution containing zinc at 50 to 70 ° C. for 3 hours or more. It includes a coloring step and a heating step of treating the vegetables recolored in the recoloring step at 110 ° C. or higher, and can further include other steps. Further, from the viewpoint of being widely accepted by consumers, it is preferable that the treatment is performed in an environment in which copper ions are substantially not added. An environment in which copper ions are not substantially added means that a mode in which copper ions are positively added, such as the use of a copper pot, is excluded.
  • the decolorization step is a step of treating vegetables with a solution having a pH of 2 to 6, and is a step of removing magnesium ions normally coordinated with chlorophyll.
  • the vegetables are not particularly limited and may be appropriately selected according to the purpose.
  • fruit vegetables such as zucchini, eggplant, pumpkin, pepper, cucumber, Chinese cabbage, Chinese cabbage, Chinese cabbage, okra, green bean, green peas, and edible beans.
  • leaf vegetables such as Chinese cabbage, root vegetables such as daisies, carrots, and cabbage. These may be used alone or in combination of two or more.
  • green vegetables are preferable, and zucchini, asparagus, asparagus, and peppers are more preferable from the viewpoint that the effects of the present invention can be remarkably obtained.
  • the pretreatment of the vegetables is not particularly limited and may be appropriately selected depending on the intended purpose. Cooked vegetables, frozen vegetables and the like may be used, but the vegetables have a good appearance and texture. From the viewpoint of obtaining vegetable-containing foods, raw vegetables, fresh vegetables, or unfrozen vegetables that have been heated at low temperature for a short time (heating to the extent that the pectinesterase contained in the vegetables is not inactivated, for example, to the extent that the temperature does not reach 80 ° C) are used. It is preferable to use it. Moreover, you may use a cut vegetable, a peeled vegetable and the like as the said vegetable.
  • the shape of the vegetables is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include solids, pastes, liquids and powders, but solids from the viewpoint that the effects of the present invention can be remarkably obtained. It is more preferable that the solid is maintained even after the treatment.
  • the method of the decolorization step is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the amount of the solution having a pH of 2 to 6 in the decolorization step is not particularly limited and may be appropriately selected depending on the intended purpose, but 100 parts by mass or more of the treatment liquid may be used with respect to 100 parts by mass of vegetables. It is preferable, more preferably 200 parts by mass or more.
  • the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose. However, a solution containing an organic acid is preferable from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture. , Other additives and the like may be contained as long as it does not interfere with the decolorization step.
  • the organic acid is not particularly limited and may be appropriately selected depending on the intended purpose. Citric acid, acetic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, ascorbic acid, citrus fruit juice, etc. Although phytic acid and the like can be mentioned, citric acid is preferable from the viewpoint of maintaining the color tone.
  • the solvent of the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose, but water is preferable.
  • the pH of the solution of pH 2 to 6 is not particularly limited as long as it is pH 2 to 6, and can be appropriately selected depending on the intended purpose, but pH 3 to 5 is preferable from the viewpoint of maintaining the color tone.
  • the temperature of the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose. It is preferably 5 ° C. or higher and 70 ° C. or lower, but contains vegetables having a good appearance and texture. From the viewpoint of obtaining food, 40 ° C. or higher and 70 ° C. or lower is more preferable, and 50 ° C. or higher and 65 ° C. or lower is further preferable.
  • the time for treating the vegetables with the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose. However, from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture, 5 Minutes or more and 180 minutes or less are preferable, 5 minutes or more and 60 minutes or less are more preferable, and 10 minutes or more and 30 minutes or less are further preferable.
  • the cooking utensil used in the decolorization step is not particularly limited and can be appropriately selected according to the purpose, but it is preferable not to use a copper cooking utensil from the viewpoint of being widely accepted by consumers.
  • the recoloring step is a step of treating the vegetables decolorized in the decoloring step with a solution containing zinc at 50 to 70 ° C. for 3 hours or more, and is a step of mainly coordinating zinc with chlorophyll.
  • the method of the color restoration step is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the amount of the zinc-containing solution at 50 to 70 ° C. in the color restoration step is not particularly limited and may be appropriately selected depending on the intended purpose, but is 100 parts by mass or more with respect to 100 parts by mass of vegetables. It is preferable to use a treatment solution, and more preferably 200 parts by mass or more.
  • the solution containing zinc at 50 to 70 ° C. is not particularly limited and can be appropriately selected depending on the intended purpose.
  • a zinc-containing microorganism extract can be mentioned, and examples of the zinc-containing microorganism include yeast and lactic acid bacteria, but the zinc-containing microorganism is not particularly limited thereto.
  • the method for producing a zinc-containing yeast extract includes a step of suspending zinc-containing yeast in a solution containing at least one of a carboxylic acid and a carboxylate, which is described in International Publication No. 2013/051461.
  • a method of dissolving the zinc yeast extract obtained by the method in water can be mentioned.
  • other additives and the like may be contained as long as they do not interfere with the color restoration step.
  • the solvent of the solution containing zinc at 50 to 70 ° C. is not particularly limited and may be appropriately selected depending on the intended purpose, but water is preferable.
  • the temperature of the zinc-containing solution at 50 to 70 ° C. is not particularly limited as long as it is 50 to 70 ° C., and can be appropriately selected depending on the intended purpose, but has a good appearance and texture. From the viewpoint of obtaining a vegetable-containing food, 50 to 65 ° C. is preferable.
  • the pH of the zinc-containing solution at 50 to 70 ° C. is not particularly limited and may be appropriately selected depending on the intended purpose, but from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture. pH 5 to 7 is preferable.
  • the concentration of zinc in the solution containing zinc at 50 to 70 ° C. is not particularly limited and may be appropriately selected depending on the intended purpose, but a vegetable-containing food having a good appearance and texture can be obtained. Therefore, 0.001% by weight or more is preferable, 0.001% by weight or more and 0.1% by weight or less is more preferable, 0.0015% by weight or more and 0.05% by weight or less is further preferable, and 0.002% by weight or more is 0. .04% by weight or less is particularly preferable. If the zinc concentration is too low, a sufficient recoloring effect may not be obtained, and if it is too high, the taste may be affected, and it is disadvantageous in terms of cost.
  • the time for treating the vegetables with the zinc-containing solution at 50 to 70 ° C. is not particularly limited as long as it is 3 hours or more, and can be appropriately selected depending on the intended purpose, but has a good appearance and food. From the viewpoint of obtaining a vegetable-containing food having a texture, it is preferably 3 hours or more and 36 hours or less, more preferably 6 hours or more and 36 hours or less, further preferably 16 hours or more and 36 hours or less, and particularly preferably 24 hours or more and 36 hours or less.
  • the cooking utensil used in the recoloring step is not particularly limited and can be appropriately selected according to the purpose, but it is preferable not to use a copper cooking utensil from the viewpoint of being widely accepted by consumers.
  • the heating step is a step of treating the vegetables recolored in the recoloring step at 110 ° C. or higher. By further heating separately from the color restoration step, the green color becomes more vivid.
  • the method of the heating step is not particularly limited and may be appropriately selected depending on the intended purpose.
  • a method of heating vegetables by heater heating, microwave heating or the like, a method of immersing vegetables in a solution of 110 ° C. or higher, etc. Can be mentioned.
  • a method of heating vegetables sealed in a container such as a pouch, a can, or a bottle so that the product temperature becomes 110 ° C. or higher, a pouch, a can, or the like.
  • a method of heating food sealed in a container such as a bottle in a high-pressure can may also be used.
  • heating by pressurization is preferable.
  • the heating in the pressurization is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include treatment in a retort facility.
  • a treatment liquid When a treatment liquid is used in the heating step, it is preferably different from the zinc-containing solution at 50 to 70 ° C. in the recoloring step, and the treatment without adding zinc is more preferable from the viewpoint of taste. ..
  • the zinc concentration in the heating step is not particularly limited and may be appropriately selected depending on the intended purpose, but it is preferably a zinc concentration of 1/10 or less of the zinc concentration in the color restoration step.
  • the temperature is not particularly limited as long as it is 110 ° C. or higher, and can be appropriately selected depending on the intended purpose. However, 110 ° C. or higher is used from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture. Preferably, 115 ° C. or higher is more preferable, 120 ° C. or higher is further preferable, and 120 ° C. or higher and 140 ° C. or lower is particularly preferable.
  • the sterilizing intensity of retort food in the heating step is bright from the viewpoint of obtaining a vegetable-containing food good appearance, it is preferably, 1.2 or more F 0 value is 0.8 or more Is more preferable.
  • F 0 value is preferably 50 or less.
  • the vegetables recolored in the recoloring step are combined with a seasoning liquid such as sauce, soup, curry, stew, etc. from the viewpoint of texture. It is preferable to heat and not perform the retort treatment multiple times.
  • the time for processing at 110 ° C. or higher is not particularly limited and may be appropriately selected depending on the intended purpose. However, from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture, 1 minute or more and 60 minutes. The following is preferable, 5 minutes or more and 60 minutes or less is more preferable, and 10 minutes or more and 30 minutes or less is further preferable.
  • the cooking utensil used in the heating step is not particularly limited and can be appropriately selected according to the purpose, but it is preferable not to use a copper cooking utensil from the viewpoint of being widely accepted by consumers.
  • the other steps are not particularly limited and may be appropriately selected depending on the intended purpose. For example, a cleaning step after the decolorization step, a cleaning step after the recoloring step, a cooling step after the heating step, additives and the like. Addition process and the like.
  • the washing step after the decolorization step of treating the vegetables with the solution of pH 2 to 6 is a step of washing the vegetables after the decolorization step of treating the vegetables with the solution of pH 2 to 6.
  • the washing method is not particularly limited and may be appropriately selected depending on the intended purpose.
  • a method of immersing vegetables in a washing solution a method of spraying the washing solution on vegetables, a method of spraying the washing solution on vegetables, and the like. Examples thereof include a method of contacting vegetables with running water of a washing solution.
  • the cleaning solution used in the cleaning step is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include water and physiological saline.
  • the cleaning step after the color restoration step can be performed in the same manner as the cleaning step after the decolorization step.
  • the cooling step after the heating step is a step of cooling the vegetable-containing food after the heating step.
  • the cooling is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include air cooling, water cooling, differential pressure cooling, vacuum cooling, or a combination thereof.
  • the temperature after cooling is not particularly limited and may be appropriately selected depending on the intended purpose, but from the viewpoint of hygiene, 30 ° C. or lower is preferable, 25 ° C. or lower is more preferable, and 20 ° C. or lower is further preferable. .. ⁇ Additive step >>
  • the step of adding the additive or the like is a step of adding the additive or the like in any step in the method for producing a vegetable-containing food of the present invention.
  • the additives and the like are not particularly limited and can be appropriately selected according to the purpose, and examples thereof include additives, seasonings and ingredients. These may be used alone or in combination of two or more.
  • the additive is not particularly limited and may be appropriately selected depending on the intended purpose.
  • enzymes as amlase, transglutaminase, etc.
  • fats and oils asalad oil, soybean oil, rapeseed oil, corn oil, sesame oil, butter) Etc.
  • shelf life improver as alad oil, soybean oil, rapeseed oil, corn oil, sesame oil, butter
  • quality improver calcium lactate, etc.
  • the amount of the additive added is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the seasoning is not particularly limited and may be appropriately selected depending on the intended purpose.
  • examples include flour and saffron. These may be used alone or in combination of two or more.
  • the amount of the seasoning added is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the ingredients are not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include mushrooms, konjac, fried tofu, meat, seafood, seaweeds and beans. These may be used alone or in combination of two or more.
  • the amount of the ingredients added is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the vegetable-containing food of the present invention is produced by the above steps.
  • Example 1 Fresh zucchini was cut into 2 cm thick ginkgo biloba.
  • the cut zucchini was immersed in a citric acid aqueous solution having a mass of 3 times the mass of the zucchini and having a pH of 4, and allowed to stand at 65 ° C. for 15 minutes.
  • the mixture was immersed in hot water at 65 ° C. having a mass 10 times that of zucchini and allowed to stand for 2 minutes.
  • the mixture was immersed in an aqueous solution containing zinc having a mass three times that of zucchini (zinc concentration 0.0125%: zinc-containing yeast extract) and allowed to stand at 60 ° C. for 3 hours.
  • the mixture was immersed in hot water at 65 ° C. having a mass 10 times that of zucchini and allowed to stand for 2 minutes.
  • Green is as vivid as or more than the control example 4 points: Green is slightly inferior to the control example, but green is vivid 3 points: Green is slightly inferior to the control example, but is slightly vivid 2 points: Clearly inferior to the control example, and green fading is conspicuous 1 point: Clearly fading
  • Example 2 A vegetable-containing food was produced and evaluated in the same manner as in Example 1 except that the immersion time in the color restoration step was changed from 3 hours to 24 hours. The results are shown in Table 1.
  • Example 1 A vegetable-containing food was produced and evaluated in the same manner as in Example 1 except that the decoloring step and the washing step after the decoloring step were not performed. The results are shown in Table 1.
  • Comparative Example 2 A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 1 except that the immersion time in the color restoration step was changed from 3 hours to 24 hours. The results are shown in Table 1.
  • Example 3 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the heating step was changed from 120 ° C. to 95 ° C. and the heating time was changed from 20 minutes to 10 minutes. The results are shown in Table 2.
  • Example 3 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the heating step was changed from 120 ° C. to 110 ° C. and the heating time was changed from 20 minutes to 10 minutes. The results are shown in Table 2.
  • Example 4 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the heating step was changed from 120 ° C. to 110 ° C. and the heating time was changed from 20 minutes to 30 minutes. The results are shown in Table 2.
  • Example 5 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the heating time in the heating step was changed from 20 minutes to 10 minutes. The results are shown in Table 2.
  • Example 6 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the heating time in the heating step was changed from 20 minutes to 30 minutes. The results are shown in Table 2.
  • Example 4 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 10 ° C. The results are shown in Table 3.
  • Example 5 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 30 ° C. The results are shown in Table 3.
  • Example 7 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 50 ° C. The results are shown in Table 3.
  • Example 8 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 70 ° C. The results are shown in Table 3.
  • Example 9 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 3 hours. The results are shown in Table 4.
  • Example 10 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 6 hours. The results are shown in Table 4.
  • Example 11 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 16 hours. The results are shown in Table 4.
  • Example 12 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 36 hours. The results are shown in Table 4.
  • Example 13 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0025%. The results are shown in Table 5.
  • Example 14 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0050%. The results are shown in Table 5.
  • Example 15 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0075%. The results are shown in Table 5.
  • Example 16 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0100%. The results are shown in Table 5.
  • Example 17 A vegetable-containing food was produced and evaluated in the same manner as in Example 10 except that the fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
  • Example 18 Fresh zucchini was changed to fresh broccoli, and a vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the soaking time in the recuperation step was changed from 24 hours to 12 hours. The results are shown in Table 6.
  • Example 19 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
  • Comparative Example 9 A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 2 except that fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
  • Comparative Example 10 A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 8 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
  • Example 20 A vegetable-containing food was produced and evaluated in the same manner as in Example 17 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
  • Example 21 A vegetable-containing food was produced and evaluated in the same manner as in Example 18 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
  • Example 22 A vegetable-containing food was produced and evaluated in the same manner as in Example 19 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.

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Abstract

A method for producing a vegetable-containing food is characterized by comprising: a decolorizing step in which a vegetable is treated with a solution having a pH of 2-6; a recoloring step in which the vegetable decolorized in the decolorizing step is treated for at least three hours with a zinc-containing solution having a temperature of 50-70°C; and a heating step in which the vegetable recolored in the recoloring step is treated at a temperature of at least 110°C.

Description

野菜含有食品の製造方法Manufacturing method of vegetable-containing foods
　本発明は、野菜含有食品の製造方法に関する。 The present invention relates to a method for producing a vegetable-containing food.
　野菜含有食品を製造する技術において、特に、緑色野菜では加熱等による退色が大きな課題であり、これまでに、微量の有機酸を含む水溶液を銅製の容器に入れて、所定時間加熱し、その後、緑色植物と亜鉛イオンを当該銅製容器の水溶液に混合し、６０℃以上で加熱処理する方法（例えば、特許文献１参照）、酸性水または食塩水または酸性の食塩水に浸漬することで処理野菜の葉緑素からマグネシウムを離脱させ、前記処理野菜を脱色する脱色ステップと、前記マグネシウムが離脱した前記葉緑素に、銅イオンなどの金属イオンを結合させることで、前記処理野菜の色を復元して固定する色固定ステップとを含む方法（例えば、特許文献２参照）、酸性溶液で退色処理したピーマンを、亜鉛高含有酵母抽出物を含む水溶液に１６時間浸漬させ、その後１５分ボイルする方法（例えば、特許文献３参照）などが提案されている。 In the technology for producing vegetable-containing foods, fading due to heating or the like is a major problem, especially for green vegetables. So far, an aqueous solution containing a trace amount of organic acid is placed in a copper container and heated for a predetermined time, and then A method of mixing green plants and zinc ions in an aqueous solution of the copper container and heat-treating at 60 ° C. or higher (see, for example, Patent Document 1), or by immersing the vegetables in acidic water or saline solution or acidic saline solution. A color that restores and fixes the color of the treated vegetables by decolorizing the treated vegetables by removing magnesium from the chlorophyll and binding metal ions such as copper ions to the chlorophyll from which the magnesium has been removed. A method including a fixing step (see, for example, Patent Document 2), a method in which vegetables that have been discolored with an acidic solution are immersed in an aqueous solution containing a zinc-rich yeast extract for 16 hours and then boiled for 15 minutes (for example, Patent Document). 3) etc. have been proposed.
　しかしながら、これらの提案の技術は、退色を防止する点で、十分なものではなく、かつ、処理後の野菜の食感が考慮された方法ではない。また、銅を使用する技術は、食品において銅の使用を好まない需要者に敬遠されるという問題がある。 However, these proposed techniques are not sufficient in terms of preventing fading, and are not a method that takes into consideration the texture of the processed vegetables. In addition, the technology using copper has a problem that it is avoided by consumers who do not like the use of copper in foods.
　したがって、需要者に広く受け入れられる、緑色が落ちにくく、かつ食感に優れた野菜含有食品の製造方法は未だ提供されておらず、その速やかな提供が強く求められている。 Therefore, a method for producing a vegetable-containing food that is widely accepted by consumers, has a green color that does not easily fade, and has an excellent texture has not yet been provided, and its prompt provision is strongly required.
特開２０１１－２３９７６１号公報Japanese Unexamined Patent Publication No. 2011-239716 特開２０１２－１２０４７０号公報Japanese Unexamined Patent Publication No. 2012-12470 国際公開第２０１３／０５１４６１号パンフレットInternational Publication No. 2013/05/1461 Pamphlet
　本発明は、従来における前記諸問題を解決し、以下の目的を達成することを課題とする。即ち、本発明は、需要者に広く受け入れられる、緑色が落ちにくく、かつ食感に優れた野菜含有食品の製造方法を提供することを目的とする。 An object of the present invention is to solve the above-mentioned problems in the past and to achieve the following objects. That is, an object of the present invention is to provide a method for producing a vegetable-containing food that is widely accepted by consumers, has a green color that does not easily fade, and has an excellent texture.
　本発明者らが、前記目的を達成すべく鋭意研究を重ねた結果、ｐＨ２～６の溶液で野菜を処理する脱色工程、前記脱色工程で脱色した野菜を、亜鉛を含有する５０～７０℃の溶液で３時間以上処理する復色工程、及び前記復色工程で復色した野菜を、１１０℃以上で処理する加熱工程を含む野菜含有食品の製造方法を採用することにより、需要者に広く受け入れられる、緑色が落ちにくく、かつ食感に優れた野菜含有食品が製造できることを知見した。 As a result of diligent research to achieve the above object, the present inventors have conducted a decolorization step of treating vegetables with a solution having a pH of 2 to 6, and the vegetables decolorized in the decolorization step are subjected to zinc-containing 50 to 70 ° C. Widely accepted by consumers by adopting a method for producing vegetable-containing foods, which includes a recoloring step of treating with a solution for 3 hours or more and a heating step of treating the vegetables recolored in the recoloring step at 110 ° C. or higher. It was found that a vegetable-containing food product that does not easily lose its green color and has an excellent texture can be produced.
　本発明は、本発明者らによる前記知見に基づくものであり、前記課題を解決するための手段としては以下の通りである。即ち、
　＜１＞　ｐＨ２～６の溶液で野菜を処理する脱色工程、前記脱色工程で脱色した野菜を、亜鉛を含有する５０～７０℃の溶液で３時間以上処理する復色工程、及び前記復色工程で復色した野菜を、１１０℃以上で処理する加熱工程を含むことを特徴とする野菜含有食品の製造方法である。
　＜２＞　前記脱色工程の溶液が、有機酸を含む前記＜１＞に記載の製造方法である。
　＜３＞　前記復色工程の亜鉛が、亜鉛含有酵母抽出液由来の亜鉛を含む前記＜１＞又は＜２＞に記載の製造方法である。
　＜４＞　前記野菜がズッキーニ、アスパラガス、及びブロッコリーのうちの少なくとも１つから選択される前記＜１＞～＜３＞のいずれかに記載の製造方法である。
　＜５＞　前記加熱工程において、前記復色工程で復色した野菜を、調味液とともに加熱する前記＜１＞～＜４＞のいずれかに記載の製造方法である。 The present invention is based on the above-mentioned findings by the present inventors, and the means for solving the above-mentioned problems are as follows. That is,
<1> A decolorization step of treating vegetables with a solution having a pH of 2 to 6, a recoloring step of treating the vegetables decolorized in the decoloring step with a solution containing zinc at 50 to 70 ° C. for 3 hours or more, and the recoloring step. This is a method for producing a vegetable-containing food, which comprises a heating step of treating the vegetables recolored in (1) at 110 ° C. or higher.
<2> The production method according to <1>, wherein the solution in the decolorization step contains an organic acid.
<3> The production method according to <1> or <2>, wherein the zinc in the recoloring step contains zinc derived from a zinc-containing yeast extract.
<4> The production method according to any one of <1> to <3>, wherein the vegetable is selected from at least one of zucchini, asparagus, and broccoli.
<5> The production method according to any one of <1> to <4>, wherein in the heating step, the vegetables recolored in the recoloring step are heated together with the seasoning liquid.
　本発明によると、従来における前記諸問題を解決し、前記目的を達成することができ、需要者に広く受け入れられる、緑色が落ちにくく、かつ食感に優れた野菜含有食品の製造方法を提供することができる。また、前記加熱工程は、レトルト工程ともなり得るため、本発明の製造方法は、レトルト食品の製造方法としても使用することができる。 According to the present invention, there is provided a method for producing a vegetable-containing food which can solve the above-mentioned problems in the past, achieve the above-mentioned object, is widely accepted by consumers, has a green color that does not easily fade, and has an excellent texture. be able to. Further, since the heating step can also be a retort step, the manufacturing method of the present invention can also be used as a manufacturing method for retort foods.
（野菜含有食品の製造方法）
　本発明の野菜含有食品の製造方法は、ｐＨ２～６の溶液で野菜を処理する脱色工程、前記脱色工程で脱色した野菜を、亜鉛を含有する５０～７０℃の溶液で３時間以上処理する復色工程、及び前記復色工程で復色した野菜を、１１０℃以上で処理する加熱工程を含み、さらにその他の工程を含むことができる。
　また、需要者に広く受け入れられる点から、銅イオンを実質的に添加しない環境下で処理されることが好ましい。銅イオンを実質的に添加しない環境下とは、銅製の鍋の使用など、銅イオンを積極的に添加する態様は除くことを意味する。 (Manufacturing method of vegetable-containing food)
The method for producing a vegetable-containing food of the present invention is a decolorization step of treating vegetables with a solution having a pH of 2 to 6, and a restoration process in which the vegetables decolorized in the decolorization step are treated with a solution containing zinc at 50 to 70 ° C. for 3 hours or more. It includes a coloring step and a heating step of treating the vegetables recolored in the recoloring step at 110 ° C. or higher, and can further include other steps.
Further, from the viewpoint of being widely accepted by consumers, it is preferable that the treatment is performed in an environment in which copper ions are substantially not added. An environment in which copper ions are not substantially added means that a mode in which copper ions are positively added, such as the use of a copper pot, is excluded.
＜（Ａ）脱色工程＞
　前記脱色工程は、ｐＨ２～６の溶液で野菜を処理する工程であり、通常クロロフィルに配位しているマグネシウムイオンを離脱させる工程である。 <(A) Decolorization process>
The decolorization step is a step of treating vegetables with a solution having a pH of 2 to 6, and is a step of removing magnesium ions normally coordinated with chlorophyll.
　前記野菜としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、ズッキーニ、ナス、カボチャ、ピーマン、キュウリ、サヤエンドウ、サヤインゲン、ササゲ、オクラ、インゲンマメ、グリーンピース、枝豆等の果菜類、アスパラガス、タマネギ、ウド等の茎菜類、ブロッコリー、ミョウガ、カリフラワー、食用菊等の花菜類、キャベツ、レタス、ホウレンソウ、ハクサイ、セロリ、ケール、ワラビ、野沢菜、小松菜、春菊、チンゲンサイ、水菜等の葉菜類、ダイコン、ニンジン、ゴボウ等の根菜類、などが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。これらの中でも、本発明の効果が顕著に得られる点から、緑色野菜が好ましく、ズッキーニ、アスパラガス、アスパラガス、又はピーマンがより好ましい。 The vegetables are not particularly limited and may be appropriately selected according to the purpose. For example, fruit vegetables such as zucchini, eggplant, pumpkin, pepper, cucumber, Chinese cabbage, Chinese cabbage, Chinese cabbage, okra, green bean, green peas, and edible beans. Kind, asparagus, onion, udo and other stem vegetables, broccoli, myoga, cauliflower, edible chrysanthemum and other flower vegetables, cabbage, lettuce, spinach, Chinese cabbage, celery, kale, warabi, nozawa greens, komatsuna, garland chrysanthemum, chingensai, Examples include leaf vegetables such as Chinese cabbage, root vegetables such as daisies, carrots, and cabbage. These may be used alone or in combination of two or more. Among these, green vegetables are preferable, and zucchini, asparagus, asparagus, and peppers are more preferable from the viewpoint that the effects of the present invention can be remarkably obtained.
　前記野菜の下処理としては、特に制限はなく、目的に応じて適宜選択することができ、調理された野菜、冷凍された野菜などを用いてもよいが、良好な外観、及び食感を有する野菜含有食品を得る点から、生野菜、生鮮野菜、又は短時間の低温加熱（野菜内在のペクチンエステラーゼが失活しない程度、例えば８０℃に達しない程度の加熱）を行った未凍結の野菜を用いることが好ましい。また、前記野菜は、カットされた野菜、皮むきされた野菜などを用いてもよい。 The pretreatment of the vegetables is not particularly limited and may be appropriately selected depending on the intended purpose. Cooked vegetables, frozen vegetables and the like may be used, but the vegetables have a good appearance and texture. From the viewpoint of obtaining vegetable-containing foods, raw vegetables, fresh vegetables, or unfrozen vegetables that have been heated at low temperature for a short time (heating to the extent that the pectinesterase contained in the vegetables is not inactivated, for example, to the extent that the temperature does not reach 80 ° C) are used. It is preferable to use it. Moreover, you may use a cut vegetable, a peeled vegetable and the like as the said vegetable.
　前記野菜の形状としては、特に制限はなく、目的に応じて適宜選択することができ、固形、ペースト状、液体、粉末などが挙げられるが、本発明の効果が顕著に得られる点から、固体であることが好ましく、処理後においても固形を維持するものがより好ましい。 The shape of the vegetables is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include solids, pastes, liquids and powders, but solids from the viewpoint that the effects of the present invention can be remarkably obtained. It is more preferable that the solid is maintained even after the treatment.
　前記脱色工程の方法としては、特に制限はなく、目的に応じて適宜選択することができ、ｐＨ２～６の溶液に野菜を浸漬させる方法、ｐＨ２～６の溶液を野菜に噴霧させる方法、ｐＨ２～６の溶液を野菜に噴射させる方法などが挙げられる。 The method of the decolorization step is not particularly limited and may be appropriately selected depending on the intended purpose. A method of immersing vegetables in a solution of pH 2 to 6, a method of spraying vegetables with a solution of pH 2 to 6, a method of spraying vegetables with pH 2 to 6 Examples thereof include a method of spraying the solution of No. 6 onto vegetables.
　前記脱色工程における、ｐＨ２～６の溶液の量としては、特に制限はなく、目的に応じて適宜選択することができるが、野菜１００質量部に対して１００質量部以上の処理液を用いることが好ましく、より好ましくは２００質量部以上である。 The amount of the solution having a pH of 2 to 6 in the decolorization step is not particularly limited and may be appropriately selected depending on the intended purpose, but 100 parts by mass or more of the treatment liquid may be used with respect to 100 parts by mass of vegetables. It is preferable, more preferably 200 parts by mass or more.
　前記ｐＨ２～６の溶液としては、特に制限はなく、目的に応じて適宜選択することができるが、良好な外観、及び食感を有する野菜含有食品を得る点から、有機酸を含む溶液が好ましく、脱色工程を妨げない範囲で、その他添加物等を含んでいてもよい。 The solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose. However, a solution containing an organic acid is preferable from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture. , Other additives and the like may be contained as long as it does not interfere with the decolorization step.
　前記有機酸としては、特に制限はなく、目的に応じて適宜選択することができ、クエン酸、酢酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、アスコルビン酸、柑橘類の果汁、フィチン酸などが挙げられるが、色調を維持する点からクエン酸が好ましい。 The organic acid is not particularly limited and may be appropriately selected depending on the intended purpose. Citric acid, acetic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, ascorbic acid, citrus fruit juice, etc. Although phytic acid and the like can be mentioned, citric acid is preferable from the viewpoint of maintaining the color tone.
　前記ｐＨ２～６の溶液の溶媒としては、特に制限はなく、目的に応じて適宜選択することができるが、水であることが好ましい。 The solvent of the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose, but water is preferable.
　前記ｐＨ２～６の溶液のｐＨとしては、ｐＨ２～６である限り、特に制限はなく、目的に応じて適宜選択することができるが、色調を維持する点からｐＨ３～５が好ましい。 The pH of the solution of pH 2 to 6 is not particularly limited as long as it is pH 2 to 6, and can be appropriately selected depending on the intended purpose, but pH 3 to 5 is preferable from the viewpoint of maintaining the color tone.
　前記ｐＨ２～６の溶液の温度としては、特に制限はなく、目的に応じて適宜選択することができ、好ましくは５℃以上７０℃以下であるが、良好な外観、及び食感を有する野菜含有食品を得る点から、４０℃以上７０℃以下がより好ましく、５０℃以上６５℃以下がさらに好ましい。 The temperature of the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose. It is preferably 5 ° C. or higher and 70 ° C. or lower, but contains vegetables having a good appearance and texture. From the viewpoint of obtaining food, 40 ° C. or higher and 70 ° C. or lower is more preferable, and 50 ° C. or higher and 65 ° C. or lower is further preferable.
　前記ｐＨ２～６の溶液で野菜を処理する時間としては、特に制限はなく、目的に応じて適宜選択することができるが、良好な外観、及び食感を有する野菜含有食品を得る点から、５分間以上１８０分間以下が好ましく、５分間以上６０分間以下がより好ましく、１０分間以上３０分間以下がさらに好ましい。 The time for treating the vegetables with the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose. However, from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture, 5 Minutes or more and 180 minutes or less are preferable, 5 minutes or more and 60 minutes or less are more preferable, and 10 minutes or more and 30 minutes or less are further preferable.
　前記脱色工程において使用する調理器具としては、特に制限はなく、目的に応じて適宜選択することができるが、需要者に広く受け入れられる点から、銅製の調理器具を使用しないことが好ましい。 The cooking utensil used in the decolorization step is not particularly limited and can be appropriately selected according to the purpose, but it is preferable not to use a copper cooking utensil from the viewpoint of being widely accepted by consumers.
＜（Ｂ）復色工程＞
　前記復色工程は、前記脱色工程で脱色した野菜を、亜鉛を含有する５０～７０℃の溶液で３時間以上処理する工程であり、クロロフィルに主に亜鉛を配位させる工程である。 <(B) Color restoration process>
The recoloring step is a step of treating the vegetables decolorized in the decoloring step with a solution containing zinc at 50 to 70 ° C. for 3 hours or more, and is a step of mainly coordinating zinc with chlorophyll.
　前記復色工程の方法としては、特に制限はなく、目的に応じて適宜選択することができ、亜鉛を含有する５０～７０℃の溶液に野菜を浸漬させる方法、亜鉛を含有する５０～７０℃の溶液を野菜に噴霧させる方法、亜鉛を含有する５０～７０℃の溶液を野菜に噴射させる方法などが挙げられる。 The method of the color restoration step is not particularly limited and may be appropriately selected depending on the intended purpose. A method of immersing vegetables in a solution containing zinc at 50 to 70 ° C. and a method containing zinc at 50 to 70 ° C. Examples thereof include a method of spraying a solution of zinc on vegetables and a method of spraying a solution containing zinc at 50 to 70 ° C. on vegetables.
　前記復色工程における、亜鉛を含有する５０～７０℃の溶液の量としては、特に制限はなく、目的に応じて適宜選択することができるが、野菜１００質量部に対して１００質量部以上の処理液を用いることが好ましく、より好ましくは２００質量部以上である。 The amount of the zinc-containing solution at 50 to 70 ° C. in the color restoration step is not particularly limited and may be appropriately selected depending on the intended purpose, but is 100 parts by mass or more with respect to 100 parts by mass of vegetables. It is preferable to use a treatment solution, and more preferably 200 parts by mass or more.
　前記亜鉛を含有する５０～７０℃の溶液としては、特に制限はなく、目的に応じて適宜選択することができる。例えば亜鉛含有微生物抽出液を挙げることができ、亜鉛含有微生物としては酵母や乳酸菌などが挙げられるが、特にこれらに限定されるものではない。亜鉛含有酵母抽出液の製造方法としては、国際公開第２０１３／０５１４６１号に記載されている、亜鉛を含有する酵母をカルボン酸及びカルボン酸塩の少なくともいずれかを含む溶液に懸濁させる工程を含む手法で得られた亜鉛酵母抽出物を水に溶解させる方法が挙げられる。また、復色工程を妨げない範囲で、その他添加物等を含んでいてもよい。 The solution containing zinc at 50 to 70 ° C. is not particularly limited and can be appropriately selected depending on the intended purpose. For example, a zinc-containing microorganism extract can be mentioned, and examples of the zinc-containing microorganism include yeast and lactic acid bacteria, but the zinc-containing microorganism is not particularly limited thereto. The method for producing a zinc-containing yeast extract includes a step of suspending zinc-containing yeast in a solution containing at least one of a carboxylic acid and a carboxylate, which is described in International Publication No. 2013/051461. A method of dissolving the zinc yeast extract obtained by the method in water can be mentioned. In addition, other additives and the like may be contained as long as they do not interfere with the color restoration step.
　前記亜鉛を含有する５０～７０℃の溶液の溶媒としては、特に制限はなく、目的に応じて適宜選択することができるが、水であることが好ましい。 The solvent of the solution containing zinc at 50 to 70 ° C. is not particularly limited and may be appropriately selected depending on the intended purpose, but water is preferable.
　前記亜鉛を含有する５０～７０℃の溶液の温度としては、５０～７０℃である限り、特に制限はなく、目的に応じて適宜選択することができるが、良好な外観、及び食感を有する野菜含有食品を得る点から、５０～６５℃が好ましい。 The temperature of the zinc-containing solution at 50 to 70 ° C. is not particularly limited as long as it is 50 to 70 ° C., and can be appropriately selected depending on the intended purpose, but has a good appearance and texture. From the viewpoint of obtaining a vegetable-containing food, 50 to 65 ° C. is preferable.
　前記亜鉛を含有する５０～７０℃の溶液のｐＨとしては、特に制限はなく、目的に応じて適宜選択することができるが、良好な外観、及び食感を有する野菜含有食品を得る点から、ｐＨ５～７が好ましい。 The pH of the zinc-containing solution at 50 to 70 ° C. is not particularly limited and may be appropriately selected depending on the intended purpose, but from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture. pH 5 to 7 is preferable.
　前記亜鉛を含有する５０～７０℃の溶液における亜鉛の濃度としては、特に制限はなく、目的に応じて適宜選択することができるが、良好な外観、及び食感を有する野菜含有食品を得る点から、０．００１重量％以上が好ましく、０．００１重量％以上０．１重量％以下がより好ましく、０．００１５重量％以上０．０５重量％以下がさらに好ましく、０．００２重量％以上０．０４重量％以下が特に好ましい。亜鉛濃度が低すぎると、十分な復色効果が得られない恐れがあり、濃すぎると食味への影響が出る恐れがあり、なおかつコストの面でも不利である。 The concentration of zinc in the solution containing zinc at 50 to 70 ° C. is not particularly limited and may be appropriately selected depending on the intended purpose, but a vegetable-containing food having a good appearance and texture can be obtained. Therefore, 0.001% by weight or more is preferable, 0.001% by weight or more and 0.1% by weight or less is more preferable, 0.0015% by weight or more and 0.05% by weight or less is further preferable, and 0.002% by weight or more is 0. .04% by weight or less is particularly preferable. If the zinc concentration is too low, a sufficient recoloring effect may not be obtained, and if it is too high, the taste may be affected, and it is disadvantageous in terms of cost.
　前記亜鉛を含有する５０～７０℃の溶液で野菜を処理する時間としては、３時間以上である限り、特に制限はなく、目的に応じて適宜選択することができるが、良好な外観、及び食感を有する野菜含有食品を得る点から、３時間以上３６時間以下が好ましく、６時間以上３６時間以下がより好ましく、１６時間以上３６時間以下がさらに好ましく、２４時間以上３６時間以下が特に好ましい。 The time for treating the vegetables with the zinc-containing solution at 50 to 70 ° C. is not particularly limited as long as it is 3 hours or more, and can be appropriately selected depending on the intended purpose, but has a good appearance and food. From the viewpoint of obtaining a vegetable-containing food having a texture, it is preferably 3 hours or more and 36 hours or less, more preferably 6 hours or more and 36 hours or less, further preferably 16 hours or more and 36 hours or less, and particularly preferably 24 hours or more and 36 hours or less.
　前記復色工程において使用する調理器具としては、特に制限はなく、目的に応じて適宜選択することができるが、需要者に広く受け入れられる点から、銅製の調理器具を使用しないことが好ましい。 The cooking utensil used in the recoloring step is not particularly limited and can be appropriately selected according to the purpose, but it is preferable not to use a copper cooking utensil from the viewpoint of being widely accepted by consumers.
＜（Ｃ）加熱工程＞
　前記加熱工程は、前記復色工程で復色した野菜を、１１０℃以上で処理する工程である。前記復色工程とは別にさらなる加熱を行うことで、緑色がさらに鮮やかとなる。 <(C) Heating process>
The heating step is a step of treating the vegetables recolored in the recoloring step at 110 ° C. or higher. By further heating separately from the color restoration step, the green color becomes more vivid.
　前記加熱工程の方法としては、特に制限はなく、目的に応じて適宜選択することができ、ヒーター加熱、マイクロ波加熱等で野菜を加熱する方法、１１０℃以上の溶液に野菜を浸漬させる方法などが挙げられる。前記野菜含有食品が、最終的にレトルト食品として流通する場合は、パウチ、缶、瓶等の容器に密封された野菜を、品温が１１０℃以上になるように加熱する方法、パウチ、缶、瓶等の容器に密封された食品を、高圧釜で加熱する方法などでもよい。また、加熱時間短縮による食味向上の点から、加圧化での加熱が好ましい。前記加圧化での加熱としては、特に制限はなく、目的に応じて適宜選択することができ、例えばレトルト設備での処理が挙げられる。 The method of the heating step is not particularly limited and may be appropriately selected depending on the intended purpose. A method of heating vegetables by heater heating, microwave heating or the like, a method of immersing vegetables in a solution of 110 ° C. or higher, etc. Can be mentioned. When the vegetable-containing food is finally distributed as a retort food, a method of heating vegetables sealed in a container such as a pouch, a can, or a bottle so that the product temperature becomes 110 ° C. or higher, a pouch, a can, or the like. A method of heating food sealed in a container such as a bottle in a high-pressure can may also be used. Further, from the viewpoint of improving the taste by shortening the heating time, heating by pressurization is preferable. The heating in the pressurization is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include treatment in a retort facility.
　前記加熱工程において、処理液を使用する場合は、食味の点から、前記復色工程における、亜鉛を含有する５０～７０℃の溶液とは異なるものが好ましく、亜鉛を外添しない処理がより好ましい。
　前記加熱工程における亜鉛濃度は、特に制限はなく、目的に応じて適宜選択することができるが、復色工程における亜鉛濃度の１／１０以下の亜鉛濃度であることが好ましい。 When a treatment liquid is used in the heating step, it is preferably different from the zinc-containing solution at 50 to 70 ° C. in the recoloring step, and the treatment without adding zinc is more preferable from the viewpoint of taste. ..
The zinc concentration in the heating step is not particularly limited and may be appropriately selected depending on the intended purpose, but it is preferably a zinc concentration of 1/10 or less of the zinc concentration in the color restoration step.
　前記温度としては、１１０℃以上である限り、特に制限はなく、目的に応じて適宜選択することができるが、良好な外観、及び食感を有する野菜含有食品を得る点から、１１０℃以上が好ましく、１１５℃以上がより好ましく、１２０℃以上がさらに好ましく、１２０℃以上１４０℃以下が特に好ましい。 The temperature is not particularly limited as long as it is 110 ° C. or higher, and can be appropriately selected depending on the intended purpose. However, 110 ° C. or higher is used from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture. Preferably, 115 ° C. or higher is more preferable, 120 ° C. or higher is further preferable, and 120 ° C. or higher and 140 ° C. or lower is particularly preferable.
　前記加熱工程におけるレトルト食品の殺菌強度としては、緑色が鮮やかな、良好な外観の野菜含有食品を得る点から、Ｆ０値が０．８以上であることが好ましく、１．２以上であることがより好ましい。なお、良好な食感を有する野菜含有食品を得る点から、Ｆ０値は５０以下であることが好ましい。 Said The sterilizing intensity of retort food in the heating step, the green is bright from the viewpoint of obtaining a vegetable-containing food good appearance, it is preferably, 1.2 or more F 0 value is 0.8 or more Is more preferable. Incidentally, from the viewpoint of obtaining a vegetable-containing food having a good texture, F 0 value is preferably 50 or less.
　前記野菜含有食品が、最終的にレトルト食品として流通する場合は、食感の点から、前記加熱工程において、前記復色工程で復色した野菜をソース、スープ、カレー、シチュー等の調味液とともに加熱し、複数回のレトルト処理を行わないことが好ましい。 When the vegetable-containing food is finally distributed as a retort food, in the heating step, the vegetables recolored in the recoloring step are combined with a seasoning liquid such as sauce, soup, curry, stew, etc. from the viewpoint of texture. It is preferable to heat and not perform the retort treatment multiple times.
　前記１１０℃以上で処理する時間としては、特に制限はなく、目的に応じて適宜選択することができるが、良好な外観、及び食感を有する野菜含有食品を得る点から、１分間以上６０分間以下が好ましく、５分間以上６０分間以下がより好ましく、１０分間以上３０分間以下がさらに好ましい。 The time for processing at 110 ° C. or higher is not particularly limited and may be appropriately selected depending on the intended purpose. However, from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture, 1 minute or more and 60 minutes. The following is preferable, 5 minutes or more and 60 minutes or less is more preferable, and 10 minutes or more and 30 minutes or less is further preferable.
　前記加熱工程において使用する調理器具としては、特に制限はなく、目的に応じて適宜選択することができるが、需要者に広く受け入れられる点から、銅製の調理器具を使用しないことが好ましい。 The cooking utensil used in the heating step is not particularly limited and can be appropriately selected according to the purpose, but it is preferable not to use a copper cooking utensil from the viewpoint of being widely accepted by consumers.
＜その他の工程＞
　前記その他の工程としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、脱色工程後の洗浄工程、復色工程後の洗浄工程、加熱工程後の冷却工程、添加物等の添加工程などが挙げられる。 <Other processes>
The other steps are not particularly limited and may be appropriately selected depending on the intended purpose. For example, a cleaning step after the decolorization step, a cleaning step after the recoloring step, a cooling step after the heating step, additives and the like. Addition process and the like.
＜＜脱色工程後の洗浄工程＞＞
　前記ｐＨ２～６の溶液で野菜を処理する脱色工程後の洗浄工程は、前記ｐＨ２～６の溶液で野菜を処理する脱色工程後に前記野菜を洗浄する工程である。 << Cleaning process after decolorization process >>
The washing step after the decolorization step of treating the vegetables with the solution of pH 2 to 6 is a step of washing the vegetables after the decolorization step of treating the vegetables with the solution of pH 2 to 6.
　前記洗浄の方法としては、特に制限はなく、目的に応じて適宜選択することができ、洗浄溶液に野菜を浸漬する方法、洗浄溶液を野菜に噴霧する方法、洗浄溶液を野菜に噴射する方法、洗浄溶液の流水で野菜を接触させる方法などが挙げられる。 The washing method is not particularly limited and may be appropriately selected depending on the intended purpose. A method of immersing vegetables in a washing solution, a method of spraying the washing solution on vegetables, a method of spraying the washing solution on vegetables, and the like. Examples thereof include a method of contacting vegetables with running water of a washing solution.
　前記洗浄工程で使用する洗浄溶液としては、特に制限はなく、目的に応じて適宜選択することができ、水、生理食塩水などが挙げられる。 The cleaning solution used in the cleaning step is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include water and physiological saline.
＜＜復色工程後の洗浄工程＞＞
　前記復色工程後の洗浄工程は、前記脱色工程後の洗浄工程と同様にして行うことができる。 << Cleaning process after color restoration process >>
The cleaning step after the color restoration step can be performed in the same manner as the cleaning step after the decolorization step.
＜＜加熱工程後の冷却工程＞＞
　前記加熱工程後の冷却工程は、前記加熱工程後の野菜含有食品を冷却する工程である。
　前記冷却としては、特に制限はなく、目的に応じて適宜選択することができ、放冷、水冷、差圧冷却、真空冷却、又はこれらの組合せなどが挙げられる。
　前記冷却後の温度としては、特に制限はなく、目的に応じて適宜選択することができるが、衛生上の点で、３０℃以下が好ましく、２５℃以下がより好ましく、２０℃以下がさらに好ましい。
＜＜添加物等の添加工程＞＞
　前記添加物等の添加工程は、本発明の野菜含有食品の製造方法におけるいずれかの工程において、添加物等を添加する工程である。 << Cooling process after heating process >>
The cooling step after the heating step is a step of cooling the vegetable-containing food after the heating step.
The cooling is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include air cooling, water cooling, differential pressure cooling, vacuum cooling, or a combination thereof.
The temperature after cooling is not particularly limited and may be appropriately selected depending on the intended purpose, but from the viewpoint of hygiene, 30 ° C. or lower is preferable, 25 ° C. or lower is more preferable, and 20 ° C. or lower is further preferable. ..
<< Additive step >>
The step of adding the additive or the like is a step of adding the additive or the like in any step in the method for producing a vegetable-containing food of the present invention.
　前記添加物等とは、特に制限はなく、目的に応じて適宜選択することができ、例えば、添加物、調味料、具材などが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。 The additives and the like are not particularly limited and can be appropriately selected according to the purpose, and examples thereof include additives, seasonings and ingredients. These may be used alone or in combination of two or more.
　前記添加物としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、酵素（アミラーゼ、トランスグルタミナーゼ等）、油脂（サラダ油、大豆油、菜種油、コ－ン油、ごま油、バター等）、日持ち向上剤、品質改善剤（乳酸カルシウム等）などが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記添加物の添加量は、特に制限はなく、目的に応じて適宜選択することができる。 The additive is not particularly limited and may be appropriately selected depending on the intended purpose. For example, enzymes (amylase, transglutaminase, etc.), fats and oils (salad oil, soybean oil, rapeseed oil, corn oil, sesame oil, butter) Etc.), shelf life improver, quality improver (calcium lactate, etc.) and the like. These may be used alone or in combination of two or more.
The amount of the additive added is not particularly limited and may be appropriately selected depending on the intended purpose.
　前記調味料としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、砂糖、甘味料、塩、胡椒、酢、醤油、味噌、だし、コンソメ、グルタミン酸ナトリウム、ケチャップ、カレ－粉、サフランなどが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記調味料の添加量は、特に制限はなく、目的に応じて適宜選択することができる。 The seasoning is not particularly limited and may be appropriately selected depending on the intended purpose. For example, sugar, sweetener, salt, pepper, vinegar, soy sauce, miso, soup stock, consomme, monosodium glutamate, ketchup, curry. Examples include flour and saffron. These may be used alone or in combination of two or more.
The amount of the seasoning added is not particularly limited and may be appropriately selected depending on the intended purpose.
　前記具材としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、きのこ、こんにゃく、油揚げ、肉、魚介、海藻類、豆などが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
　前記具材の添加量は、特に制限はなく、目的に応じて適宜選択することができる。 The ingredients are not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include mushrooms, konjac, fried tofu, meat, seafood, seaweeds and beans. These may be used alone or in combination of two or more.
The amount of the ingredients added is not particularly limited and may be appropriately selected depending on the intended purpose.
（野菜含有食品）
　以上の工程により本発明の野菜含有食品が製造される。 (Vegetable-containing food)
The vegetable-containing food of the present invention is produced by the above steps.
　以下、本発明の実施例を説明するが、本発明は、これらの実施例に何ら限定されるものではない。 Hereinafter, examples of the present invention will be described, but the present invention is not limited to these examples.
＜野菜含有食品の製造＞
（対照例）
　生鮮ズッキーニを厚さ２ｃｍのいちょう切りでカットした。カットしたズッキーニを５分間沸騰水でボイルした。コンソメスープ１７０ｇに対し、ボイルしたズッキーニ７０ｇを添加し、９５℃で１０分間加熱した。 <Manufacturing of vegetable-containing foods>
(Control example)
Fresh zucchini was cut into 2 cm thick ginkgo biloba. The cut zucchini was boiled in boiling water for 5 minutes. To 170 g of consomme soup, 70 g of boiled zucchini was added and heated at 95 ° C. for 10 minutes.
１．脱色工程の有無 1. 1. Presence or absence of decolorization process
（実施例１）
－脱色工程－
　生鮮ズッキーニを厚さ２ｃｍのいちょう切りでカットした。脱色工程として、カットしたズッキーニを、ズッキーニの３倍量の質量のｐＨ４のクエン酸水溶液に浸漬し、６５℃で１５分間静置した。脱色工程後の洗浄工程として、ズッキーニの１０倍量の質量の６５℃のお湯に浸漬し、２分間静置した。 (Example 1)
-Decolorization process-
Fresh zucchini was cut into 2 cm thick ginkgo biloba. As a decolorization step, the cut zucchini was immersed in a citric acid aqueous solution having a mass of 3 times the mass of the zucchini and having a pH of 4, and allowed to stand at 65 ° C. for 15 minutes. As a cleaning step after the decolorization step, the mixture was immersed in hot water at 65 ° C. having a mass 10 times that of zucchini and allowed to stand for 2 minutes.
－復色工程－
　復色工程として、ズッキーニの３倍量の質量の亜鉛を含有する水溶液（亜鉛濃度０．０１２５％：亜鉛含有酵母抽出液）に浸漬し、６０℃で３時間静置した。復色工程後の洗浄工程として、ズッキーニの１０倍量の質量の６５℃のお湯に浸漬し、２分間静置した。 -Recoloring process-
As a color restoration step, the mixture was immersed in an aqueous solution containing zinc having a mass three times that of zucchini (zinc concentration 0.0125%: zinc-containing yeast extract) and allowed to stand at 60 ° C. for 3 hours. As a cleaning step after the color restoration step, the mixture was immersed in hot water at 65 ° C. having a mass 10 times that of zucchini and allowed to stand for 2 minutes.
　－－亜鉛含有酵母抽出液の製造方法－－
　市販の亜鉛含有酵母の粉末を３７．７質量％のクリームになるように水で懸濁し、３００ｍＬの水に懸濁した。得られたクリームを沸騰水中で１０分間加熱した後、洗浄し、沈殿を３００ｍＬにメスアップした。得られたクリーム１０ｍＬにクエン酸緩衝液（ｐＨ５．０；２００ミリモル／Ｌ）を１０ｍＬ添加して懸濁させた。懸濁させてから２時間後、遠心分離を行い、上清を得た。
　この上清にデキストリンを添加し、固形物含量を１２質量％に調製後、スプレードライヤーを用いて乾燥させて乾燥粉末を得た。これを適宜水で希釈し、所定の濃度の亜鉛含有酵母抽出液を得た。 --Manufacturing method of zinc-containing yeast extract ---
Commercially available zinc-containing yeast powder was suspended in water to a cream of 37.7% by mass and suspended in 300 mL of water. The resulting cream was heated in boiling water for 10 minutes, washed and the precipitate was scalpeled to 300 mL. To 10 mL of the obtained cream, 10 mL of citric acid buffer (pH 5.0; 200 mmol / L) was added and suspended. Two hours after the suspension, centrifugation was performed to obtain a supernatant.
Dextrin was added to this supernatant to adjust the solid content to 12% by mass, and then dried using a spray dryer to obtain a dry powder. This was appropriately diluted with water to obtain a zinc-containing yeast extract having a predetermined concentration.
－加熱工程－
　加熱工程として、コンソメスープ１７０ｇに対し、前記復色工程後のズッキーニ７０ｇを添加し、１２０℃で２０分間加熱した。
　サンプルをｎ＝３で用意し、それぞれ野菜の外観及び食感を１０名のパネルにより下記評価基準にて評価し、平均点を求めた。結果を表１に示す。 -Heating process-
As a heating step, 70 g of zucchini after the recoloring step was added to 170 g of consomme soup, and the mixture was heated at 120 ° C. for 20 minutes.
Samples were prepared at n = 3, and the appearance and texture of each vegetable were evaluated by a panel of 10 people according to the following evaluation criteria, and the average score was calculated. The results are shown in Table 1.
－－外観及び食感評価－－
　対照例をコントロールとして、野菜の外観及び食感を１０名のパネルにより下記評価基準にて評価し、平均点を求めた。 －－Appearance and texture evaluation －－
Using the control example as a control, the appearance and texture of the vegetables were evaluated by a panel of 10 people according to the following evaluation criteria, and the average score was calculated.
（評価基準：外観）
　色
　５点：対照例と同等かそれ以上に緑色が鮮やかである
　４点：対照例よりわずかに劣るが、緑色が鮮やかである
　３点：対照例よりもやや劣るものの、緑色がやや鮮やかである
　２点：対照例より明らかに劣り、緑色の退色が目立つ
　１点：明らかに退色している (Evaluation criteria: Appearance)
Color 5 points: Green is as vivid as or more than the control example 4 points: Green is slightly inferior to the control example, but green is vivid 3 points: Green is slightly inferior to the control example, but is slightly vivid 2 points: Clearly inferior to the control example, and green fading is conspicuous 1 point: Clearly fading
（評価基準：食感）
　硬さ
　５点：対照例と同等かそれ以上の非常に良好な歯ごたえがある
　４点：対照例にわずかに劣るが、良好な歯ごたえがある
　３点：対照例にやや劣るものの、歯ごたえがある
　２点：対照例よりも明らかに劣り、軟化が目立つ
　１点：明らかに軟化している (Evaluation criteria: texture)
Hardness 5 points: Very good texture equal to or better than the control example 4 points: Slightly inferior to the control example but good texture 3 points: Slightly inferior to the control example but chewy 2 Point: Clearly inferior to the control example, and softening is conspicuous 1 point: Clearly softened
（実施例２）
　復色工程の浸漬時間を３時間から２４時間に変更した以外は実施例１と同様にして野菜含有食品を製造し、評価した。結果を表１に示す。 (Example 2)
A vegetable-containing food was produced and evaluated in the same manner as in Example 1 except that the immersion time in the color restoration step was changed from 3 hours to 24 hours. The results are shown in Table 1.
（比較例１）
　脱色工程、及び脱色工程後の洗浄工程を行わなかった以外は実施例１と同様にして野菜含有食品を製造し、評価した。結果を表１に示す。 (Comparative Example 1)
A vegetable-containing food was produced and evaluated in the same manner as in Example 1 except that the decoloring step and the washing step after the decoloring step were not performed. The results are shown in Table 1.
（比較例２）
　復色工程の浸漬時間を３時間から２４時間に変更した以外は比較例１と同様にして野菜含有食品を製造し、評価した。結果を表１に示す。 (Comparative Example 2)
A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 1 except that the immersion time in the color restoration step was changed from 3 hours to 24 hours. The results are shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１の結果より、復色工程を行うことで緑色が十分保持され、加熱工程での外観改善が顕著になることがわかった。 From the results in Table 1, it was found that the green color was sufficiently maintained by performing the color restoration process, and the appearance improvement in the heating process became remarkable.
２．加熱工程の条件検討 2. 2. Examination of heating process conditions
（比較例３）
　加熱工程の温度を１２０℃から９５℃に変更し、加熱時間を２０分間から１０分間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表２に示す。 (Comparative Example 3)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the heating step was changed from 120 ° C. to 95 ° C. and the heating time was changed from 20 minutes to 10 minutes. The results are shown in Table 2.
（実施例３）
　加熱工程の温度を１２０℃から１１０℃に変更し、加熱時間を２０分間から１０分間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表２に示す。 (Example 3)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the heating step was changed from 120 ° C. to 110 ° C. and the heating time was changed from 20 minutes to 10 minutes. The results are shown in Table 2.
（実施例４）
　加熱工程の温度を１２０℃から１１０℃に変更し、加熱時間を２０分間から３０分間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表２に示す。 (Example 4)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the heating step was changed from 120 ° C. to 110 ° C. and the heating time was changed from 20 minutes to 30 minutes. The results are shown in Table 2.
（実施例５）
　加熱工程の加熱時間を２０分間から１０分間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表２に示す。 (Example 5)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the heating time in the heating step was changed from 20 minutes to 10 minutes. The results are shown in Table 2.
（実施例６）
　加熱工程の加熱時間を２０分間から３０分間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表２に示す。 (Example 6)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the heating time in the heating step was changed from 20 minutes to 30 minutes. The results are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２の結果より、復色工程で復色した野菜を、１１０℃以上で処理することが優れた外観及び食感を得るために必要であることがわかった。 From the results in Table 2, it was found that it is necessary to treat the vegetables recolored in the recoloring process at 110 ° C. or higher in order to obtain an excellent appearance and texture.
３．復色工程の条件検討 3. 3. Examination of conditions for color restoration process
（比較例４）
　復食工程の温度を６０℃から１０℃に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表３に示す。 (Comparative Example 4)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 10 ° C. The results are shown in Table 3.
（比較例５）
　復食工程の温度を６０℃から３０℃に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表３に示す。 (Comparative Example 5)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 30 ° C. The results are shown in Table 3.
（実施例７）
　復食工程の温度を６０℃から５０℃に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表３に示す。 (Example 7)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 50 ° C. The results are shown in Table 3.
（実施例８）
　復食工程の温度を６０℃から７０℃に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表３に示す。 (Example 8)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 70 ° C. The results are shown in Table 3.
（比較例６）
　復食工程の温度を６０℃から９０℃に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表３に示す。 (Comparative Example 6)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 90 ° C. The results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
（比較例７）
　復食工程の浸漬時間を２４時間から０．５時間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表４に示す。 (Comparative Example 7)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 0.5 hours. The results are shown in Table 4.
（実施例９）
　復食工程の浸漬時間を２４時間から３時間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表４に示す。 (Example 9)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 3 hours. The results are shown in Table 4.
（実施例１０）
　復食工程の浸漬時間を２４時間から６時間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表４に示す。 (Example 10)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 6 hours. The results are shown in Table 4.
（実施例１１）
　復食工程の浸漬時間を２４時間から１６時間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表４に示す。 (Example 11)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 16 hours. The results are shown in Table 4.
（実施例１２）
　復食工程の浸漬時間を２４時間から３６時間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表４に示す。 (Example 12)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 36 hours. The results are shown in Table 4.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表３及び４の結果から、５０℃～７０℃かつ３時間以上の浸漬条件により、外観及び食感ともに、十分な品質（３点以上）の野菜含有食品が製造できることがわかった。 From the results in Tables 3 and 4, it was found that vegetable-containing foods of sufficient quality (3 points or more) in both appearance and texture can be produced under the immersion conditions of 50 ° C. to 70 ° C. and 3 hours or more.
（実施例１３）
　復食工程の亜鉛濃度を０．０１２５％から０．００２５％に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表５に示す。 (Example 13)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0025%. The results are shown in Table 5.
（実施例１４）
　復食工程の亜鉛濃度を０．０１２５％から０．００５０％に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表５に示す。 (Example 14)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0050%. The results are shown in Table 5.
（実施例１５）
　復食工程の亜鉛濃度を０．０１２５％から０．００７５％に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表５に示す。 (Example 15)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0075%. The results are shown in Table 5.
（実施例１６）
　復食工程の亜鉛濃度を０．０１２５％から０．０１００％に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表５に示す。 (Example 16)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0100%. The results are shown in Table 5.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表５の結果から、復色工程の亜鉛濃度は０．００２５％以上で外観及び食感ともに、優れた品質の野菜含有食品が製造できることがわかった。
（比較例８）
　生鮮ズッキーニを生鮮ブロッコリーに変更した以外は比較例７と同様にして野菜含有食品を製造し、評価した。結果を表６に示す。 From the results in Table 5, it was found that a vegetable-containing food having excellent quality in both appearance and texture can be produced when the zinc concentration in the color restoration step is 0.0025% or more.
(Comparative Example 8)
A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 7 except that the fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
（実施例１７）
　生鮮ズッキーニを生鮮ブロッコリーに変更した以外は実施例１０と同様にして野菜含有食品を製造し、評価した。結果を表６に示す。 (Example 17)
A vegetable-containing food was produced and evaluated in the same manner as in Example 10 except that the fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
（実施例１８）
　生鮮ズッキーニを生鮮ブロッコリーに変更し、復食工程の浸漬時間を２４時間から１２時間に変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表６に示す。 (Example 18)
Fresh zucchini was changed to fresh broccoli, and a vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the soaking time in the recuperation step was changed from 24 hours to 12 hours. The results are shown in Table 6.
（実施例１９）
　生鮮ズッキーニを生鮮ブロッコリーに変更した以外は実施例２と同様にして野菜含有食品を製造し、評価した。結果を表６に示す。 (Example 19)
A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
（比較例９）
　生鮮ズッキーニを生鮮ブロッコリーに変更した以外は比較例２と同様にして野菜含有食品を製造し、評価した。結果を表６に示す。 (Comparative Example 9)
A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 2 except that fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
（比較例１０）
　生鮮ブロッコリーを生鮮アスパラガスに変更した以外は比較例８と同様にして野菜含有食品を製造し、評価した。結果を表７に示す。 (Comparative Example 10)
A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 8 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
（実施例２０）
　生鮮ブロッコリーを生鮮アスパラガスに変更した以外は実施例１７と同様にして野菜含有食品を製造し、評価した。結果を表７に示す。 (Example 20)
A vegetable-containing food was produced and evaluated in the same manner as in Example 17 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
（実施例２１）
　生鮮ブロッコリーを生鮮アスパラガスに変更した以外は実施例１８と同様にして野菜含有食品を製造し、評価した。結果を表７に示す。 (Example 21)
A vegetable-containing food was produced and evaluated in the same manner as in Example 18 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
（実施例２２）
　生鮮ブロッコリーを生鮮アスパラガスに変更した以外は実施例１９と同様にして野菜含有食品を製造し、評価した。結果を表７に示す。 (Example 22)
A vegetable-containing food was produced and evaluated in the same manner as in Example 19 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
（比較例１１）
　生鮮ブロッコリーを生鮮アスパラガスに変更した以外は比較例９と同様にして野菜含有食品を製造し、評価した。結果を表７に示す。 (Comparative Example 11)
A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 9 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表６及び７の結果から、脱色工程、復色工程、及び加熱工程を含む本願の製造方法によると、ブロッコリー又はアスパラガスを用いた場合においても、ズッキーニと同様に、外観及び食感ともに、優れた品質の野菜含有食品が製造できることがわかった。

  From the results in Tables 6 and 7, according to the production method of the present application including the decolorization step, the recoloring step, and the heating step, even when broccoli or asparagus is used, the appearance and texture are excellent as in the case of zucchini. It was found that high quality vegetable-containing foods can be produced.

Claims (5)

  1. 　ｐＨ２～６の溶液で野菜を処理する脱色工程、
    　前記脱色工程で脱色した野菜を、亜鉛を含有する５０～７０℃の溶液で３時間以上処理する復色工程、及び
    　前記復色工程で復色した野菜を、１１０℃以上で処理する加熱工程を含むことを特徴とする野菜含有食品の製造方法。     Decolorization step of treating vegetables with a solution of pH 2-6,
    A recoloring step of treating the vegetables decolorized in the decoloring step with a solution containing zinc at 50 to 70 ° C. for 3 hours or more, and a heating step of treating the vegetables recolored in the decoloring step at 110 ° C. or higher are performed. A method for producing a vegetable-containing food, which comprises containing.
  2. 　前記脱色工程の溶液が、有機酸を含む請求項１に記載の製造方法。 The production method according to claim 1, wherein the solution in the decolorization step contains an organic acid.
  3. 　前記復色工程の亜鉛が、亜鉛含有酵母抽出液由来の亜鉛を含む請求項１または２に記載の製造方法。 The production method according to claim 1 or 2, wherein the zinc in the recoloring step contains zinc derived from a zinc-containing yeast extract.
  4. 　前記野菜がズッキーニ、アスパラガス、及びブロッコリーのうちの少なくとも１つから選択される請求項１～３のいずれかに記載の製造方法。 The production method according to any one of claims 1 to 3, wherein the vegetable is selected from at least one of zucchini, asparagus, and broccoli.
  5. 　前記加熱工程において、前記復色工程で復色した野菜を、調味液とともに加熱する請求項１～４のいずれかに記載の製造方法。

          The production method according to any one of claims 1 to 4, wherein in the heating step, the vegetables recolored in the recoloring step are heated together with the seasoning liquid.
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0427375A (en) * 1990-05-23 1992-01-30 Kyowa Hakko Kogyo Co Ltd Production of frozen vegetable
US5114725A (en) * 1991-01-18 1992-05-19 The Pillsbury Company Method for color preservation in canned green vegetables
JP2004067546A (en) * 2002-08-02 2004-03-04 Sato Toyohiko Method for restoring or holding green color of plant
JP2012120470A (en) * 2010-12-07 2012-06-28 Kazunori Furuse Method for fixing color of vegetable and fruit
WO2013051461A1 (en) * 2011-10-04 2013-04-11 オリエンタル酵母工業株式会社 Method for producing zinc-rich yeast extract, zinc-rich yeast extract, and green-retaining/-restoring agent for food and vegetables
JP2016021933A (en) * 2014-07-22 2016-02-08 アサマ化成株式会社 Preservative for vegetable, and processed vegetable processed with preservative for vegetable

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004201553A (en) 2002-12-25 2004-07-22 Nabelin Co Ltd Method for restoring green of browned plant, seaweed or the like
JP4377794B2 (en) 2003-11-13 2009-12-02 株式会社佐藤運送 How to restore the green color of a plant or keep it green

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0427375A (en) * 1990-05-23 1992-01-30 Kyowa Hakko Kogyo Co Ltd Production of frozen vegetable
US5114725A (en) * 1991-01-18 1992-05-19 The Pillsbury Company Method for color preservation in canned green vegetables
JP2004067546A (en) * 2002-08-02 2004-03-04 Sato Toyohiko Method for restoring or holding green color of plant
JP2012120470A (en) * 2010-12-07 2012-06-28 Kazunori Furuse Method for fixing color of vegetable and fruit
WO2013051461A1 (en) * 2011-10-04 2013-04-11 オリエンタル酵母工業株式会社 Method for producing zinc-rich yeast extract, zinc-rich yeast extract, and green-retaining/-restoring agent for food and vegetables
JP2016021933A (en) * 2014-07-22 2016-02-08 アサマ化成株式会社 Preservative for vegetable, and processed vegetable processed with preservative for vegetable

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