JP6406655B2 - Method for softening vegetable food material, softened preparation, softened vegetable food material and food using the same - Google Patents

Description

  The present invention relates to the softening of foods, particularly vegetable food materials.

  In recent years, due to diversification of health conditions due to factors such as an aging society and medical progress, there are many people who need foods in various states.

  Among food states, there is a state of foods called care foods, which can be used for people who have difficulty eating healthy foods as they age, or after surgery or temporary health conditions. Due to change, it is temporarily provided to those who need such a meal.

  Among these, there are “chopped meals” that are meals that are finely chopped with a knife or food cutter, etc., and “mixer meals” that are pasted with a mixer or the like.

  Of these, chopped meals may be provided to elderly people who do not have dysphagia, or to people who need nursing food simply due to a decrease in masticatory function. It is only small and requires a bit of chewing to swallow. In addition, the food is chopped small and does not retain its original shape.

  On the other hand, “mixer food” has a considerably reduced chewing function and can be ingested even by people who cannot chew food in the mouth, but its shape is sol and retains the shape of the original food. Not only does it look bad, but also tastes poor.

  This is also a cause of decreased appetite for those who eat nursing food, and leads to the problem that by eating nursing food, people who should maintain and recover their physical strength cannot be given sufficient benefits from eating. It was.

  Therefore, it is soft enough to be eaten even by people with reduced chewing function, but it looks better than “chopped meal” and “mixer meal”, that is, “soft vegetable meal” that has a shape that does not change from that of healthy food. A new nursing food was desired. “Soft vegetable foods” are easy to eat even for people who cannot eat a normal meal, and can make the meal enjoyable, so it can contribute to mental and physical health. Therefore, a technology to soften food materials that are difficult to soften while maintaining their shape was necessary.

  So far, various studies have been made on methods for producing such foods. In general, as a device for making such soft vegetable foods by ordinary cooking, heating with a pressure cooker was normal, but heating for a long time was required.

  Therefore, for example, in Japanese Patent Application Laid-Open No. 2003-284522 (Patent Document 1), there is a method that can produce a softened food with a short enzyme treatment by freezing and thawing a plant food material and then reducing the pressure in an enzyme solution. It is shown.

  Also, a method disclosed in Japanese Patent Application Laid-Open No. 2011-160763 (Patent Document 2) discloses a method of impregnating a food with an enzyme. However, the target food is dried with superheated steam, and then in a reduced pressure state. It is necessary to impregnate the enzyme solution.

  In other words, in order to use the method as shown above, it is necessary to arrange equipment such as a decompression device, and furthermore, it is necessary to take a time greatly different from the normal cooking process of operating those devices. It was. Therefore, it has not been easy to implement at home, small hospitals and nursing homes.

  Furthermore, Patent Document 2 discloses that trehalose or glycerin is contained in an enzyme solution for softening foods, and there is a disclosure of a method for performing enzyme permeation using these osmotic pressures.

  Japanese Patent Application Laid-Open No. 2010-115164 (Patent Document 3) discloses a method for providing a softened plant food material that is softened while maintaining its shape by containing a disaccharide in an enzyme solution and has an excellent texture. Has been.

  However, both methods indicate that the introduction of the enzyme solution is performed in a decompression step, and a method for softening food more easily has been demanded.

  Therefore, in the present invention, even a vegetable food material that is difficult to soften by a normal cooking method does not require special equipment, etc., and it is a simple method to soften the food texture that is easy to ingest while maintaining the shape of vegetables. The purpose is to provide.

  As a result of intensive studies to achieve the above object, the present inventors have improved the permeability of the enzyme by using sugar alcohol, and a simple vegetable food that does not require a pressure reduction step in the enzyme solution impregnation. A method for softening the material has been found and the present invention has been completed.

That is, the present invention is a method for softening a vegetable food material, characterized by first impregnating a vegetable food material with a sugar alcohol and an enzyme.
Second, the plant food material is subjected to a treatment for promoting impregnation of the sugar alcohol and the enzyme before or when impregnated with the sugar alcohol and the enzyme. The method for softening a vegetable food material described in 1.
Third, the vegetable food material softening method according to the first or second aspect, wherein the vegetable food material is immersed in a mixed solution of sugar alcohol and enzyme.
Fourthly, the mixed solution of sugar alcohol and enzyme contains 15 parts by weight to 55 parts by weight of sugar alcohol in 100 parts by weight of the mixed liquid. Softening method.
Fifth, the sugar alcohol is one or two or more selected from the group consisting of sorbitol, reduced starch saccharified product, and maltitol. This is a method for softening vegetable food materials.
Sixth, it is a softened preparation of plant food material containing sugar alcohol and enzyme as active ingredients.
Seventh, a vegetable food material obtained by the method according to any one of the first to fifth aspects.
Eighth, it is a food using the vegetable food material described in the seventh.

  The configuration of the present invention will be described in detail below.

  The plant food material referred to in the present invention is a vegetable food that is ingested daily by humans, and can be ingested directly or can be ingested only by processing. Furthermore, the foods referred to in the present invention are those that can be ingested as they are, and include plant food materials that can be ingested raw and plant food materials that can be ingested by processing and cooking.

  According to the present invention, the vegetable food material can be softened to “easy to eat”. Hardness expressed as “easy to eat” means that the ability to chew foods is weak and can be easily chewed by people who are hard to eat hard or large foods, or can be crushed with the tongue or gums Degree of hardness.

  In the present invention, the vegetable food material is not particularly limited, but includes vegetables (root vegetables, stem vegetables, fruit vegetables, leaves, stem leaves, flower buds, bud vegetables, potatoes), fruits, Beans, cereals, seeds (nuts), algae, mushrooms and the like are exemplified, and may be a combination of one or more of these.

  Here, as vegetables, radish, carrot, quinto carrot, burdock, turnip, etc., which are commonly referred to as root vegetables, lotus roots, bamboo shoots, asparagus, udo, etc., such as stem vegetables, cucumbers, eggplants, tomatoes, zucchini, pumpkins, etc. , Peppers, paprika, shrimp, capsicum, okra, toucan, gourd, convolvulus, makuwauri, shirori, bitter gourd, loofah, olives, corn, etc. Chinese cabbage, spring chrysanthemum, fuki, leek, takana, nozawana, tsukena, ukina, mibuna, mizuna, kyouna, kairan, ashitaba, morohaya, tsurumura, air-core, vegetarian, kosaitai, seri, nazuna, gogyo, cocobella, hotokenoza, Taasai, Chihona, -Fretas, pleated lettuce, romaine lettuce, stem lettuce, salad vegetables, parsley, honey bees, perilla, celery, arugula, watercress, etc. Broccoli, cauliflower, nanohana, arch choke, chrysanthemum, thistle, fukinotou, nobil, springfish, persimmon, taranome, earthenware brush, chicory, sprout, various sprout, etc. Moreover, potatoes, taros, sweet potatoes, yam potatoes, ginkgo potatoes, long potatoes, yams, natural pods, mud potatoes, taros, wild squirrels etc., which are referred to as potatoes, can be mentioned.

  In addition, fruits include apples, strawberries, pears, pears, pears, bananas, pineapples, litchis, mangoes, papayas, magosteens, rambutans, longan, strawberries, blueberries, grapes, muscat, strawberries, apricots, white peaches, yellow Peach, Plum, Melon, Watermelon, Orange, Tangerine, Yoyokan, Bontang, Tankan, Kumquat, Grapefruit, Akebi, Acerola, Avocado, No Fruit, Ume, Kiwi Fruit, Guava, Cherry, Star Fruit, Cherimoya, Dragon Fruit, Durian, Passion Examples of beans such as fruit include soybeans, azuki bean, broad beans, chickpeas, peas, peas, kidney beans, white beans, grape beans, peas, and snack peas. In addition, cereals include white rice, black rice, glutinous rice, barley, hadakamugi, pearl barley, oats, buckwheat, millet, millet, quinoa, amaranth, and the like seeds include peanuts, almonds, cashew nuts, macadamia nuts, pistachios, and walnuts. , Chestnuts, ginkgo, wolfberry, poppy flea, pine chisel, algae, seaweed, kelp, mekabu, hijiki, red algae, mushrooms, shimeji mushroom, shiitake mushroom, mushroom, maitake mushroom, eringi, sea cucumber, mushroom, mushroom, bukurotake , Oyster mushrooms, yamabushitake, kinugasatake, matsutake and truffles.

  Among these, preferably, vegetables, fruits, beans, algae and mushrooms, particularly preferably vegetables such as root vegetables, stem vegetables, fruit vegetables, leaves, flower vegetables, potatoes, etc. Can be used as a food material.

  Furthermore, the vegetable food material used in the method of the present invention may be raw, but may be frozen or cooked.

  Examples of the sugar alcohol that can be used in the present invention include maltitol, xylitol, erythritol, sorbitol, mannitol, lactitol, reduced palatinose, reduced starch saccharified product, and the like such as powder, granule, and syrup. Can be used regardless. Furthermore, two or more sugar alcohols may be combined.

  Of these, one or more sugar alcohols selected from the group consisting of sorbitol, reduced starch saccharified product, and maltitol can be preferably used in the present invention. Furthermore, sorbitol and / or maltitol is used in the total sugar alcohol. Those containing 10% or more can be used more preferably, and those containing 60% or more are particularly preferred.

  In the present invention, the method for impregnating a vegetable food material with a sugar alcohol and an enzyme includes mixing the sugar alcohol and the enzyme with the vegetable food material, immersing the vegetable food material, spraying the vegetable food material. Any conventionally known method such as coating, coating, spraying, and pouring may be used, and the sugar alcohol and enzyme may be liquid or powdery. However, it is preferable that the sugar alcohol and the enzyme are liquid from the viewpoint of easy impregnation treatment and permeability. Furthermore, it is more preferable from the viewpoint of permeability to disperse the sugar alcohol and the enzyme in a solvent such as water in advance and impregnate the vegetable food material as a mixed solution. However, if the sugar alcohol and the enzyme can be mixed in the vegetable food material as a result, the sugar alcohol and the enzyme can be impregnated separately in the vegetable food material.

  In the present invention, when sugar alcohol and an enzyme are used as a mixed solution, the sugar alcohol is in a range of 15 to 55 parts by weight as a solid content of the sugar alcohol with respect to 100 parts by weight of the whole mixed solution. It can be contained, particularly preferably in the range of 20 to 45 parts by weight. However, when the amount is less than 15 parts by weight, the effect of the sugar alcohol is low on the permeation of the enzyme, and when the amount is more than 55 parts by weight, the sweetness of the sugar alcohol is so strong that it is not suitable for seasoning to the vegetable food material. There is an impact.

  On the other hand, enzymes that can be used in the present invention include cellulase, hemicellulase, pectinase, chitinase, protease, amylase, lipase, etc., and can be used in any state such as powder, granule, solution, suspension, etc. . Furthermore, two or more enzymes may be combined, and cellulase, hemicellulase, and pectinase can be preferably used.

  In addition, the amount of the enzyme in the present invention is the kind of the vegetable food material to be softened, the state of the vegetable food material such as raw, frozen, or cooked, and the treatment for promoting the impregnation. Since it varies depending on the presence or absence, etc., there is no particular limitation. However, if there are too few enzymes, it is often difficult to soften vegetable food materials even if the sugar alcohol has an enzyme penetration action. Depending on the type of food material, there is a high possibility that an undesired problem that the shape will collapse will occur, so the enzyme content is in the range of 0.03% to 0.5% by weight based on the weight of the vegetable food material to be softened. It is preferable to use it, and it is more preferable to use it in the range of 0.05% by weight to 0.5% by weight.

  The weight of the vegetable food material here refers to the water or seasoning liquid adhering to the surface removed using a colander or paper towel, etc., until it is not dripping, but the moisture in the tissue was retained. It is the weight when measured as it is.

  In addition, plant food materials impregnated with sugar alcohol and enzymes can be raw or frozen, or simply cooked or steamed as a preparation, or cooked. However, when impregnating the sugar alcohol and the enzyme, it is preferable to set the temperature within a range where the enzyme acts, and the temperature of the vegetable food material is 0 ° C. to 50 ° C., further 10 ° C. to 40 ° C. Is preferred.

  Further, the vegetable food material can be subjected to a treatment for promoting the impregnation before or when impregnating the sugar alcohol and the enzyme. The treatment for accelerating impregnation here is a process called tenderization that pierces the surface of the vegetable food material with a needle-like material, sugar alcohol and enzyme on the vegetable food material so that the enzyme adheres well to the surface. A so-called tumbling process in which the sugar alcohol and enzyme are shaken together with the vegetable food material in the container, a syringe, etc., to diffuse the sugar alcohol and enzyme into the vegetable food material. Various treatments such as the treatment called injection that is injected into the inside of vegetable food materials using savory, cooking technology treatment that has been performed to improve the penetration of seasonings such as putting in hidden knives and kitchen knives Is mentioned. Particularly preferably, a treatment for promoting impregnation from the surface of the vegetable food material such as tenderization or tumbling is preferably used.

  In the present invention, when the sugar alcohol and the enzyme are used as a mixed solution and the vegetable food material is immersed in the mixed solution of the sugar alcohol and the enzyme, the amount of the mixed solution of the sugar alcohol and the enzyme is not particularly limited. The more the surface of the functional food material is immersed in the mixture of sugar alcohol and enzyme, the better. However, depending on the type of vegetable food material, the mixture of sugar alcohol and enzyme may be diluted by moisture from the vegetable food material. The larger the mixture of sugar alcohol and enzyme / vegetable food material is, the more preferable it is, and it is preferably 0.3 or more, more preferably 1 or more.

  Moreover, while impregnating the vegetable food material with the sugar alcohol and the enzyme, it is generally stored in a temperature range usually used when the enzyme treatment is performed. Since the activity is maintained high, it is preferable because the vegetable food material can be easily ingested and softened in a short time. However, the softened vegetable food material can be obtained even at a low temperature of 3 ° C to 10 ° C as in the refrigerator. On the other hand, a low temperature of less than 3 ° C. is not preferable because enzyme freezing and enzyme activity are kept low, and a temperature range higher than 50 ° C. is not preferable because enzyme inactivation and vegetable hardening tend to occur.

  The time to impregnate the vegetable food material with sugar alcohol and enzyme is the type and cutting method of the vegetable food material, whether it is raw, prepared by freezing or heat treatment, or whether there is a treatment that promotes impregnation The difference in state, the amount of enzyme, the amount of sugar alcohol, and the storage temperature between impregnation of sugar alcohol and enzyme are also different, but in 30 minutes or more, vegetable food materials can be easily ingested and softened, and there are more than 3 hours More preferable. However, if the vegetable food material is impregnated with sugar alcohol and enzyme for a long time, depending on the type of vegetable, the shape may collapse, and if it exceeds 24 hours, hygiene such as propagation of various bacteria It is not preferable because of the above problem.

  In addition, the enzyme impregnated with the sugar alcohol in the vegetable food material is deactivated by heating at the end of the impregnation time, but the heating method can be any method of normal cooking such as boiling, steaming, baking, frying Alternatively, heating may be performed using a device such as a steam convection oven. The heating temperature is not particularly limited, and may be performed in a temperature range generally used for enzyme deactivation, and may be 70 ° C. or higher, and a high temperature of 95 ° C. or higher is preferable because a sterilizing effect can be obtained. However, it is desirable to prevent moisture from being removed from the vegetable food material so that it does not become hard due to scorching, etc., and it is desirable to carry out in a temperature range of 170 ° C. or lower.

  In addition, in the present invention, the components contained in the softened preparation of the vegetable food material containing sugar alcohol and enzyme as active ingredients include, in addition to sugar alcohol and enzyme as active ingredients, water and alcohols for dispersing them. Or dextrin or a thickening polysaccharide as an excipient.

  In addition to these, as long as the object of the present invention is achieved, other ingredients can be blended, soy sauce, mirin, sugar, miso, salt, alcoholic beverages, spices, and other common seasonings, Isomerized sugar, sweeteners such as high sweeteners, amino acids such as glutamate and inosinate, and various extracts such as yeast extract, seafood extract, livestock meat extract, vegetable extract and seaweed extract, Degradation products, nucleic acids, organic acids, inorganic salts, fermented seasonings and sour seasonings, flavoring materials such as pastes of various ingredients, powders and fine products, pH adjusters, fats and oils, thickening stabilizers, emulsifiers, oxidation Various raw materials used for so-called seasoning liquids, such as inhibitors, shelf life improvers, coloring agents, nutritional fortifiers such as vitamins, and fragrances can also be included. These seasonings and seasoning liquid materials may be in any state such as powder, granule, fine granule, liquid, and paste.

  According to the present invention, it is possible to provide a method of softening a texture that is easy to ingest while maintaining the shape of vegetables with a simple operation without requiring special equipment such as a decompression device.

  EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the following examples.

  When amylase is used as the enzyme used in the examples, the product names “Chrytase E5” and “Gluczyme AF6” manufactured by Amano Enzyme Co., Ltd. are used together, and the amount of the enzyme contained is the mixing ratio of the excipient Calculated from When the enzyme preparation is used, all are "Soft Vegetable A" manufactured by Mitsubishi Corporation Foodtech Co., Ltd. The enzyme contained as a component is composed of pectinase and hemicellulase, and includes excipients. The amount of enzyme is 3.9% by weight of the total weight of the enzyme preparation.

<Method for measuring hardness in the present application>
The hardness was measured using a Yamaden Corporation creep meter (model: RE2-3305B). The measurement conditions were the texture measurement mode except for Example 13, and Example 13 used the break strength measurement mode. Examples 3-8, 12, and 14-19 used 20 mm diameter plungers, Examples 9, 11, and 13 used 3 mm diameter plungers, and Example 10 used 5 mm diameter plungers. The sample compression speed was 10 mm / second in the texture measurement mode and 1 mm / second in the breaking strength measurement mode. During measurement, cucumbers, radishes, burdock, and green beans were placed in a measuring cell with a height of 15 mm and a diameter of 40 mm because they were not self-supporting. Since it could be placed with the measurement direction facing up, it was not placed in the measurement cell. Also, the Chinese cabbage leaves were stacked up to the height of the measurement cell. In the texture measurement mode, the plunger was measured to push 10 mm when the sample was placed in the measurement cell, but the potato, Chinese cabbage core, lotus root, broccoli, eringi, and apple were compressed to 66.67% of the sample height. The highest point of the stress peak was taken as the hardness measurement value. In the break strength measurement mode, the sample was measured to be compressed to a height of 99% of the height of the sample, and the stress at the break point was measured as the hardness. In addition, it cooled, after inactivating the enzyme so that all the samples at the time of measurement might be 20 degreeC.

  The hardness of the softened vegetable food material impregnated with the enzyme solution under conditions where the enzyme and sugar or sugar alcohol are not mixed (Comparative Examples 3-6, 7-1, 8-12, 14-1, 17-19) Each impregnation method, amount of enzyme, and vegetable food material type is set to 100, and the softness vegetable food material impregnated with a mixture of sugar alcohol and enzyme is represented by X, and the softened vegetable food material of each condition The degree of softening is expressed by the following formula 1 as the degree of softening.

  (Formula 1) Softening degree = 100-X

<Confirmation of the effect of sugar alcohol to promote enzyme penetration>

[Example 1]
Potato was used as a vegetable food material. Potatoes were cut into 20 mm squares and prepared for 5 minutes. As the enzyme, amylase was used, and the amount of the enzyme was 0.0356 parts by weight. Furthermore, 20 parts by weight of maltitol and 79.938 parts by weight of water were mixed to prepare a mixture of sugar alcohol and enzyme. Maltall used the product name “Resis” manufactured by Mitsubishi Corporation Foodtech. Thereafter, the same applies when using maltitol.

  In the prepared mixture of sugar alcohol and enzyme, the above potato of the same weight as the liquid is immersed and stored at 40 ° C. for 3 hours, impregnated with the mixture of sugar alcohol and enzyme, and then using a steam convection oven. The enzyme was inactivated by heating at 100 ° C. for 10 minutes.

  When the softened potato was produced by the above method, the shape of the potato was kept before and after the softening. And the residue which cut | disconnected the surface of this softened potato thinly was made into the sample as a softened potato center part, and the glucose level of this potato center part was measured.

[Comparative Example 1]
The same as Example 1 except that potato was used as a vegetable food material, and 99.938 parts by weight of water was mixed into the sugar alcohol / enzyme mixed solution instead of containing maltitol. After impregnating potato with an enzyme solution by the method, the enzyme was inactivated by the same method, and the amount of glucose at the center of the potato was measured.

  For the measurement of the amount of glucose, the sample was crushed with a mixer to obtain squeezed juice, and the supernatant from which the suspended substances were removed by filtration and centrifugation was measured with a capillary electrophoresis system.

  Capillary electrophoresis uses CAPI-3000 manufactured by Otsuka Electronics Co., Ltd., and the electrophoresis solution is picolinic acid (Wako Pure Chemical Industries, Ltd., special grade), trisodium phosphate (Wako Pure Chemical Industries, Ltd., special grade), and HDTMA. (Hexadecyltrimethylammonium bromide, Wako Pure Chemical Industries, Ltd., special grade) dissolved in pure water to 5 mM, 10 mM and 0.25 mM, respectively, and adjusted to pH 12.5 with a lithium hydroxide solution Using. A capillary tube having an inner diameter of 0.075 mm and a total length of 650 mm was used. The sample was injected by a drop method at a drop of 25 mm for 60 seconds, and -7 kV was applied to separate the sample. The capillary during electrophoresis was kept at 30 ° C. Detection and analysis were performed by an indirect UV detection method using a CAPI-3300 / 3200 system manufactured by Otsuka Electronics Co., Ltd. with a detection wavelength of 260 nm, and the amount of glucose was determined from the peak area.

  The results of measurement of the glucose amount are shown in Table 1.

  From the results of Table 1, it can be seen that when sugar alcohol and enzyme are mixed, the amount of internal glucose that is increased when potato starch is decomposed by the enzyme is obviously large, and the sugar alcohol promotes the penetration of the enzyme.

<Confirmation of penetration and softening effect of enzyme by sugar alcohol>

[Example 2]
Potato was used as a vegetable food material. Potato prepared in the same manner as in Example 1, 0.0356 parts by weight of amylase, 4 parts by weight of enzyme preparation, 20 parts by weight of maltitol, and 75.938 parts by weight of water mixed with sugar alcohol and enzyme solution The above-mentioned potato having the same weight as the liquid was immersed in the liquid and stored overnight in a refrigerator at 3 ° C. to impregnate the sugar alcohol and the enzyme. Thereafter, enzyme inactivation was carried out at 100 ° C. for 10 minutes using a steam convection oven as in Example 1.

  When the softened potato was produced by the above method, the shape of the potato was kept before and after the softening. On the other hand, the softened potatoes had no resistance when crushed with a tongue or gums, and the crushed ones had a smooth texture.

  Further, the amount of glucose in potato was measured by another method in order to further confirm the permeability of the enzyme by sugar alcohol from the comparison between outside and inside. In the sample for measuring the amount of glucose, all six sides of the softened potato (20 mm square dice shape) were sliced with a thickness of 3 mm, and the slice was used as an outer peripheral section. The remaining 3 mm around the remaining potato was sliced again and discarded, and the remaining 8 mm square was used as the inner section. As shown below, the samples in the outer peripheral section and the inner section were prepared as analytical supernatants, and the amount of glucose was measured.

  The sample for measuring the amount of glucose is placed in a plastic bag together with the same amount of pure water, sealed, crushed by hand from the outside and pasted into a paste, and then kept in a plastic bag with an ultrasonic cleaner (UT-205HS manufactured by Sharp Corporation). And sonicated for 60 minutes. Thereafter, the contents of the plastic bag were collected, and the supernatant from which suspended substances were removed by filtration and centrifugation was measured by HPLC.

  For HPLC, a Shodex Asahipak NH2P-50 4E column (manufactured by Shodex Asahipak NH2P-50G 4A as a guard column) manufactured by Showa Denko KK, acetonitrile: water = 80: 20 (v / v) as an eluent, 40 ° C., 1. The ratio of the amount of glucose in the inner section to the outer section was calculated from the peak area that was separated at 0 mL / min and detected by the RI detector.

[Comparative Example 2]
The same as Example 2 except that potato was used as a vegetable food material, and 95.938 parts by weight of water was mixed into the sugar alcohol / enzyme mixed solution instead of containing maltitol. After impregnating the potato with the enzyme solution by the method, the enzyme was inactivated by the same method, and the glucose amount was measured. The hardness of the treated potatoes was that they felt resistance when they were crushed with the tongue or gums, and the crushed ones remained solid.

  The results of Example 2 and Comparative Example 2 are shown in Table 2.

  From the results of comparison between the outside and inside of the glucose amount shown in Table 2, Example 2 in which the sugar alcohol and the enzyme were mixed, the glucose amount increased when the potato starch was decomposed by the enzyme, The ratio is larger than that of Comparative Example 2 in which the sugar alcohol is not used and softening is performed only with the enzyme. If the enzyme does not penetrate to the inside and the decomposition is mainly performed only in the outer peripheral section, only the starch in the outer peripheral section is decomposed and the starch in the inner section is not decomposed, so that the internal / external ratio of glucose is small. Thus, it is considered that as this ratio increases, the enzyme penetrates into the inner section, and the starch in the inner section is being decomposed. Therefore, it is considered that when the sugar alcohol and the enzyme are mixed, the enzyme is impregnated to the inside and acts both inside and outside.

  At the same time, the result of evaluating the hardness shows that the sugar alcohol and the enzyme are more softened, and the penetration of the enzyme with the sugar alcohol is promoted and the softening is promoted.

<Examples of application to various vegetable food ingredients>

[Example 3]
Potato was used as a vegetable food material and prepared in the same manner as in Example 1. The sugar alcohol / enzyme mixture was prepared by mixing 4 parts by weight of the enzyme preparation, 20 parts by weight of maltitol and 76 parts by weight of water.

  The potato having the same weight as the liquid was immersed in the prepared mixed liquid, impregnated with a mixed liquid of sugar alcohol and enzyme by the same method as in Example 2, and then the enzyme was inactivated by the same method.

  When the softened potato was produced by the above method, the shape of the potato was kept before and after the softening. The upper part of the softened potato was cut off so that the height was 15 mm, and the hardness was measured by the method described above.

[Comparative Example 3]
After impregnating the potato with the enzyme solution in the same manner as in Example 3 except that the enzyme solution was prepared by mixing 96 parts by weight of water instead of containing maltitol in the sugar alcohol and enzyme mixture, The enzyme was inactivated by the same method, and the hardness was measured by the method described above.

[Example 4]
Cucumber was used as a vegetable food material. The cucumber was sized to be easy for a healthy person to eat and was cut into small slices of about 2 cm in length and then boiled for 1 minute. A mixed solution of sugar alcohol and enzyme was prepared by mixing 3 parts by weight of the enzyme preparation, 20 parts by weight of maltitol, and 77 parts by weight of water. The method of immersing in the prepared mixed solution was performed in the same manner as in Example 3, and then the enzyme was inactivated by heating at 100 ° C. for 3 minutes using a steam convection oven.

  When the softened cucumber was prepared by the above method, the shape of the cucumber was kept before and after the softening. Then, when the softened cucumber is divided into four parts in the direction of inserting a cross with respect to the cut surface, the height of the cut cucumber is 15 mm when placed in the vertical direction so that the surface that was the cut surface faces upward. The upper part was cut off and placed in a measuring cell in a standing manner, and the hardness was measured by the method described above.

[Comparative Example 4]
After impregnating the cucumber with the enzyme solution in the same manner as in Example 4, except that the mixture of sugar alcohol and enzyme did not contain maltitol, instead of containing 97 parts by weight of water to prepare the enzyme solution, The enzyme was inactivated by the same method, and the hardness was measured by the method described above.

[Example 5]
Chinese cabbage was used as a vegetable food material. A white and thick core portion of Chinese cabbage was cut into 3 cm squares and prepared for 30 seconds. The same mixture of sugar alcohol and enzyme as in Example 4 was prepared, and the Chinese cabbage core of the same weight as the liquid was immersed in the prepared mixture and stored at 40 ° C. for 3 hours. After impregnation, the enzyme was inactivated by heating at 100 ° C. for 5 minutes using a steam convection oven.

  When the softened Chinese cabbage core was prepared by the above method, the shape of the Chinese cabbage core was kept before and after the softening. And the hardness was measured by the above-mentioned method using this softened Chinese cabbage core. As described above, the sample was directly placed on the sample stage and measured to compress to 66.67% of the sample height.

[Comparative Example 5]
Instead of containing maltitol in the sugar alcohol / enzyme mixture, 97 parts by weight of water was mixed to prepare the enzyme solution, and the Chinese cabbage core was impregnated with the enzyme solution in the same manner as in Example 5. Thereafter, the enzyme was inactivated by the same method, and the hardness was measured by the method described above.

[Example 6]
Chinese cabbage was used as a vegetable food material. A Chinese cabbage leaf portion was cut into a width of about 3 cm and boiled for 30 seconds. The mixed solution of sugar alcohol and enzyme and the method of impregnating and deactivating the mixed solution were the same as in Example 5. When softened Chinese cabbage leaves were prepared, the shape of the Chinese cabbage leaves was maintained before and after softening. And hardness was measured by the above-mentioned method using this softened Chinese cabbage leaf.

[Comparative Example 6]
Instead of containing maltitol in the sugar alcohol / enzyme mixed solution, 97 parts by weight of water was mixed to prepare the enzyme solution, and the Chinese cabbage leaf was impregnated with the enzyme solution in the same manner as in Example 5. Thereafter, the enzyme was inactivated by the same method, and the hardness was measured by the method described above.

[Example 7]
Radish was used as a vegetable food material. A daikon radish with a thickness of about 1 cm and a length of about 2 cm was prepared and boiled for 3 minutes. A mixture of sugar alcohol and enzyme was prepared by mixing 1 part by weight of the enzyme preparation, 20 parts by weight of maltitol and 79 parts by weight of water. The method of immersing in the prepared mixed solution was performed in the same manner as in Example 5, and then the enzyme was deactivated in the same manner as in Example 1.

  When the softened radish was prepared by the above method, the shape of the radish was kept before and after the softening. Then, the softened radish is placed in the measuring cell so that the long side of the beat is cut in the height direction, and the upper part is cut off so that the height is 15 mm when placed in the vertical direction. The hardness was measured by the method described above.

[Comparative Example 7-1]
After impregnating the radish with the enzyme solution in the same manner as in Example 7 except that the enzyme solution was prepared by mixing 99 parts by weight of water instead of containing maltitol in the sugar alcohol and enzyme mixture, The enzyme was inactivated by the same method, and the hardness was measured by the method described above.

[Comparative Example 7-2]
The radish was impregnated with a mixture of sugar and enzyme in the same manner as in Example 7 except that the maltitol contained in the mixture of sugar alcohol and enzyme was replaced with sugar. The hardness was measured by this method.

  Table 3 shows the results of Examples 3 to 7 and Comparative Examples 3 to 6, 7-1 and 7-2.

[Example 8]
As a vegetable food material, a frozen kidney beans manufactured by Northoy Co., Ltd. was used, and cut into 20 to 30 mm length to prepare. A mixture of sugar alcohol and enzyme was prepared by mixing 1.5 parts by weight of the enzyme preparation, 20 parts by weight of sorbitol, and 78.5 parts by weight of water. The method of immersing in the prepared mixed solution was performed in the same manner as in Example 2, and then enzyme deactivation was performed in the same manner as in Example 5. The sorbitol used was LTS-P50M sold by Mitsubishi Corporation Foodtech. Thereafter, the same applies when sorbitol is used.

  When softened green beans were prepared by the above method, the shape of green beans was maintained before and after softening. Then, the soft beans were cut off at the top so that the height was 15 mm when placed in the vertical direction, placed in a cell so that the green beans were raised, and the hardness was measured by the method described above.

[Comparative Example 8]
The enzyme solution was immersed in frozen kidney beans in the same manner as in Example 8 except that the enzyme solution was prepared by mixing 98.5 parts by weight of water instead of containing sorbitol in the sugar alcohol and enzyme mixture. Thereafter, the enzyme was inactivated by the same method, and the hardness was measured by the method described above.

[Example 9]
A lotus root was used as a vegetable food material, and sliced slices having a thickness of 10 mm were prepared for 2 minutes. A mixture of sugar alcohol and enzyme was prepared by mixing 2 parts by weight of the enzyme preparation, 20 parts by weight of sorbitol, and 78 parts by weight of water. The method of immersing in the prepared mixed solution and the method of deactivating the enzyme were performed in the same manner as in Example 2.

  When the softened lotus root was prepared by the above method, the shape of the lotus root was maintained before and after the softening. The hardness measurement was performed by the method described above. However, at the time of measurement, the sample was placed directly on the measurement table, the cut surface was grounded to the measurement table, and measurement was performed at the center of the lotus root so as not to be affected by the lotus hole. Measured to compress to 67%.

[Comparative Example 9]
Instead of not containing sorbitol in the mixture of sugar alcohol and enzyme, the enzyme solution was immersed in lotus root in the same manner as in Example 9 except that 98 parts by weight of water was mixed to prepare the enzyme solution. The enzyme was inactivated by the method, and the hardness was measured by the method described above.

[Example 10]
Broccoli was used as a vegetable food material and it was boiled for 2 minutes in small bunches. The stem portion was sliced to a thickness of 15 mm and further cut into icicles. The same mixture of sugar alcohol and enzyme as in Example 4 was prepared, and the above broccoli having the same weight as the solution was immersed in the prepared mixture. The method of immersing in the prepared mixed solution and the method of deactivating the enzyme were performed in the same manner as in Example 2.

  When softened broccoli was created by the above method, the shape before and after softening was maintained. Hardness measurement was performed by the above-mentioned method about the stem part. At the time of measurement, in the same manner as in Example 5, the sample was placed directly on a measurement table and measured to compress to 66.67% of the sample height.

[Comparative Example 10]
Instead of not containing sorbitol in the mixture of sugar alcohol and enzyme, the enzyme solution was immersed in broccoli in the same manner as in Example 10 except that 97 parts by weight of water was mixed to prepare the enzyme solution. The enzyme was inactivated by the method, and the hardness was measured by the method described above.

[Example 11]
A raw material was prepared by using eringi as a vegetable food material and having a shaft sliced into a sliced slice having a thickness of 10 mm. A mixture of sugar alcohol and enzyme was prepared by mixing 1.5 parts by weight of the enzyme preparation, 20 parts by weight of sorbitol, and 78.5 parts by weight of water. The method of immersing in the prepared mixed solution and the method of deactivating the enzyme were performed in the same manner as in Example 2.

  When the softened eringi was prepared by the above method, the shape before and after the softening was maintained. The hardness measurement was performed by the method described above. At the time of measurement, in the same manner as in Example 5, the sample was placed directly on a measurement table and measured to compress to 66.67% of the sample height.

[Comparative Example 11]
After immersing the enzyme solution in Eringi in the same manner as in Example 11 except that the enzyme solution was prepared by mixing 98.5 parts by weight of water instead of sorbitol in the sugar alcohol and enzyme mixture. The enzyme was inactivated by the same method, and the hardness was measured by the method described above.

[Example 12]
An apple was used as a vegetable food material, cut into 20 mm squares, and boiled for 3 minutes. The mixed solution of sugar alcohol and enzyme, and the dipping and deactivation methods were the same as in Example 9.

  When the softened apple was created by the above method, the shape before and after softening was maintained. In the same manner as in Example 5, the hardness was measured by placing it directly on the measuring table and compressing it to 66.67% of the sample height.

[Comparative Example 12]
Instead of not containing sorbitol in the mixture of sugar alcohol and enzyme, the enzyme solution was immersed in the apple in the same manner as in Example 12 except that 98 parts by weight of water was mixed to prepare the enzyme solution. The enzyme was inactivated by the method, and the hardness was measured by the method described above.

  Table 4 shows the results of Examples 8 to 12 and Comparative Examples 8 to 12.

[Example 13]
Dried kombu was used as a vegetable food material. A mixture of sugar alcohol and enzyme was prepared by mixing 5 parts by weight of the enzyme preparation, 80 parts by weight of sorbitol, and 315 parts by weight of water. In the prepared mixture of sugar alcohol and enzyme, 100 parts by weight of the above-mentioned combination is immersed in 400 parts by weight of the liquid, stored at 25 ° C. for 4 hours, impregnated with the mixture of sugar alcohol and enzyme, and then a steam convection oven. Was used to inactivate the enzyme by heating at 95 ° C. for 10 minutes.

  When the softened comb was made by the above method, the comb returned to water and became larger, but it did not collapse and the shape before and after softening was maintained. Hardness was measured by texture measurement in the same manner as in the other examples, but due to the thinness of the comb and the slimy surface, the hardness could not be measured by compressing the sample. Therefore, the hardness was measured in the breaking strength measurement mode by the above-described method using the same measuring device.

  And the degree of softening was calculated | required as follows using the hardness measurement by the measurement of breaking strength.

  The softening degree of the softened comb impregnated with the mixed solution of sugar alcohol and enzyme, with the breaking strength of the softened comb impregnated with the enzyme solution under the condition where the enzyme and sugar or sugar alcohol are not mixed (Comparative Example 13) as 100 The breaking strength is represented by X, and the degree of softening was determined from the breaking strength (stress) by the formula of softening degree = 100−X.

[Comparative Example 13]
Instead of not containing sorbitol in the sugar alcohol and enzyme mixture, 395 parts by weight of water was mixed to prepare the enzyme solution, and after immersing the enzyme solution in the dry comb in the same manner as in Example 13, The enzyme was inactivated by the same method, and the hardness was measured by the method described above.

  The results of Example 13 and Comparative Example 13 are shown in Table 5.

  From the results of Tables 3 to 5, it can be seen that mixing the sugar alcohol and the enzyme can effectively soften the vegetable food material more easily than the case of using only the enzyme or the case of mixing the enzyme and sugar. .

<Effects with various sugar alcohols and sugars>

[Example 14-1]
Frozen burdock was used as a vegetable food material. Frozen burdock, made by Yonekawa Shoji Co., Ltd., was prepared by cutting about 1 cm to 3 cm of a log and about 2 cm or more, and thawing the water adhering to the surface after thawing. . A mixed solution of sugar alcohol and enzyme was prepared by mixing 5 parts by weight of the enzyme preparation, 20 parts by weight of maltitol, and 75 parts by weight of water. The method of immersing in the prepared mixed solution was performed in the same manner as in Example 5. The enzyme inactivation was heated at 150 ° C. for 10 minutes using a steam convection oven.

  When the softened chopped burdock was created by the above method, the shape of the burdock was kept before and after the softening. Then, when the softened chopped burdock is divided into four parts in the direction of inserting a cross with respect to the cut surface, the height of the softened burdock burdock when it is placed in the vertical direction with the surface that was the cut surface facing upwards The upper part was cut off so as to be 15 mm, and it was placed upright into the measurement cell, and the hardness was measured by the method described above.

[Example 14-2]
The burdock was impregnated with a mixed solution of sugar alcohol and enzyme in the same manner as in Example 14-1, except that frozen burdock was used as a vegetable food material and maltitol contained in the mixed solution of sugar alcohol and enzyme was replaced with sorbitol. Then, the enzyme was inactivated by the same method to produce a softened burdock, and the shape of the burdock was kept before and after the softening. And hardness was measured by the same method as Example 14-1 using this softened burdock.

[Example 14-3]
A mixture of sugar alcohol and enzyme was added to burdock in the same manner as in Example 14-1, except that frozen burdock was used as a vegetable food material and maltitol contained in the mixture of sugar alcohol and enzyme was replaced with reduced starch saccharified product. After impregnating the solution, the enzyme was inactivated by the same method, and the hardness was measured by the same method. The shape of the burdock remained the same before and after softening. As the reduced starch saccharified product, Amami syrup manufactured by Mitsubishi Corporation Foodtech was used. Sorbitol and maltitol contained in the amyl meal syrup are 70% or more of the contained sugar alcohol.

[Example 14-4]
A mixture of sugar alcohol and enzyme was added to burdock in the same manner as in Example 14-1, except that frozen burdock was used as a vegetable food material and maltitol contained in the mixture of sugar alcohol and enzyme was replaced with reduced starch saccharified product. After impregnating the solution, the enzyme was inactivated by the same method, and the hardness was measured by the same method. The shape of the burdock remained the same before and after softening. The reduced starch saccharified product used was PO-20 syrup manufactured by Mitsubishi Corporation Foodtech. Sorbitol and maltitol contained in the PO-20 syrup is 10% or more of the contained sugar alcohol.

[Comparative Example 14-1]
The same as Example 14-1, except that frozen burdock was used as a vegetable food material and 95 parts by weight of water was mixed instead of containing maltitol in the sugar alcohol and enzyme mixture. After impregnating the burdock with the enzyme solution by the method, the enzyme was inactivated by the same method, and the hardness was measured by the same method.

[Comparative Example 14-2]
A burdock is impregnated with a mixed solution of sugar and enzyme in the same manner as in Example 14-1, except that frozen burdock is used as a vegetable food material and maltitol contained in the mixed solution of sugar alcohol and enzyme is replaced with sugar. After that, the enzyme was inactivated by the same method, and the hardness was measured by the same method.

[Comparative Example 14-3]
A burdock was impregnated with a mixed solution of trehalose and an enzyme in the same manner as in Example 14-1, except that frozen burdock was used as a vegetable food material and maltitol contained in the mixed solution of sugar alcohol and enzyme was replaced with trehalose. After that, the enzyme was inactivated by the same method, and the hardness was measured by the same method.

  Table 6 shows the results of Examples 14-1 to 14-4 and Comparative Examples 14-1 to 14-3.

  From the results of Table 6, it can be seen that mixing the sugar alcohol and the enzyme can effectively ingest and soften the vegetable food material more effectively than mixing the enzyme and a general sugar.

<Effective amount of sugar alcohol>

[Example 15-1]
The same as Example 14-1, except that frozen burdock was used as the vegetable food material, and the sugar alcohol and enzyme mixture was 5 parts by weight of the enzyme preparation, 40 parts by weight of maltitol, and 55 parts by weight of water. After impregnating burdock with a mixture of sugar alcohol and enzyme, the enzyme was deactivated by the same method to create a softened burdock. Even if the amount of sugar alcohol increased, the shape of burdock was maintained before and after softening. It remained leaning. And hardness was measured by the same method as Example 14-1 using this softened burdock.

[Example 15-2]
Use frozen burdock as a vegetable food material, replace maltitol contained in the sugar alcohol and enzyme mixture with sorbitol, 5 parts by weight of the enzyme preparation, 40 parts by weight of sorbitol, Except that water was changed to 55 parts by weight, burdock was impregnated with a mixed solution of sugar alcohol and enzyme in the same manner as in Example 14-1, and then the enzyme was inactivated by the same method, and the hardness was measured by the same method. The shape of the burdock remained the same before and after softening.

[Comparative Example 15-1]
The same as Example 14-1, except that frozen burdock was used as a vegetable food material, the sugar alcohol and enzyme mixture was 5 parts by weight of enzyme preparation, 10 parts by weight of maltitol, and 85 parts by weight of water. After impregnating burdock with a mixture of sugar alcohol and enzyme by the method, the enzyme was inactivated by the same method, and the hardness was measured by the same method.

[Comparative Example 15-2]
Using frozen burdock as a vegetable food material, replacing maltitol contained in the sugar alcohol and enzyme mixture with sorbitol, 5 parts by weight of the enzyme preparation, 10 parts by weight of sorbitol, and 10 parts by weight of water The burdock was impregnated with the enzyme solution by the same method as in Example 14-1, except that the amount of was 85 parts by weight. Then, the enzyme was inactivated by the same method, and the hardness was measured by the same method.

  Table 7 shows the results of Examples 15-1 to 15-2 and Comparative Examples 15-1 to 15-2.

  From the results of Table 7, it can be seen that when the sugar alcohol and the enzyme are mixed, if the amount of the sugar alcohol is less than 15 parts by weight, the enzyme penetration promoting effect is small. It can also be seen that when the amount of sugar alcohol is 40 parts by weight, a high enzyme permeation promoting effect can be obtained and the vegetable food material can be effectively ingested and softened effectively.

<Effects of sugar alcohol when combined with surface treatment>

[Example 16]
Frozen burdock was used as a vegetable food material, and after thawing, as a process for promoting impregnation, a tenderizing process was performed in which a needle was inserted to a depth of about 10 mm from the chopped burdock surface. Then, it was immersed using the same sugar alcohol and enzyme mixture as in Example 14-1, but after the tumbling treatment in which the sugar alcohol and enzyme mixture and burdock were well shaken in the container at the start of immersion, Stored. Except for performing the above-described tenderization treatment and tumbling treatment, after impregnating a burdock with a mixture of sugar alcohol and enzyme in the same manner as in Example 14-1, the enzyme was deactivated in the same manner, and the hardness was measured in the same manner. Was done.

  The results of Example 16 are shown in Table 8.

  From the results of Table 8, as a treatment for promoting impregnation, a tenderizing treatment and a tumbling treatment are performed, and when immersed in a mixed solution of sugar alcohol and enzyme, compared to a case where immersion is performed without performing a treatment for promoting impregnation. Further, it can be seen that the effect of promoting the penetration of the enzyme is obtained, and the vegetable food material can be softened more effectively.

<Effect of mixed powder of sugar alcohol and enzyme>

[Example 17]
Frozen burdock was used as a vegetable food material. The same frozen burdock as Example 14-1 was used. After thawing, the water adhering to the surface was prepared in a state of being cut with a colander. For sugar alcohol and enzyme, 5 parts by weight of enzyme preparation and 20 parts by weight of maltitol are mixed to prepare a mixed powder, mixed with 100 parts by weight of prepared burdock, and stored overnight in a refrigerator at 3 ° C. And impregnated with enzyme. In order to increase the heating efficiency, the enzyme deactivation was performed by adding 100 parts by weight of water and heating at 150 ° C. for 10 minutes using a steam convection oven.

  When the softened chopped burdock was created by the above method, the shape of the burdock was kept before and after the softening. Then, the softened chopped burdock was divided into four parts in the direction of inserting a cross with respect to the cut surface, and the surface that was the cut surface was turned upward in the same manner as in Example 14-1. Measurements were made.

[Comparative Example 17]
Frozen burdock was used as a vegetable food material, the enzyme preparation was not mixed with sugar alcohol, and 5 parts by weight of the powdered preparation was mixed with burdock prepared in the same manner as in Example 17. Enzyme impregnation and deactivation were performed in the same manner as in Example 17 except that sugar alcohol was not included, softened burdock was prepared, and the hardness was measured by the same method.

  Table 9 shows the results of Example 17 and Comparative Example 17.

  From the results in Table 9, it can be seen that, even in powder form, the vegetable food material can be effectively ingested and softened effectively by mixing the sugar alcohol and the enzyme.

<Effect of enzyme impregnation other than immersion>

[Example 18]
Frozen burdock was used as a vegetable food material. The same frozen burdock as Example 14-1 was used. After thawing, the water adhering to the surface was prepared in a state of being cut with a colander. A mixed solution of sugar alcohol and enzyme was prepared in the same manner except that maltitol was changed to sorbitol in Example 14-1.

  For the prepared burdock, use a syringe to mix the sugar alcohol and enzyme mixture into 0.2 mL of each part, and for each piece of burdock that has been cut into 5 pieces, 5 each on the cut surfaces at both ends, the side of the cylinder It was injected evenly into the surrounding surface corresponding to 12 locations in total, 22 locations, and injected into all the burdock chopped individuals prepared. As a result, the total amount of the mixture of sugar alcohol and enzyme was 100 parts by weight with respect to 150 parts by weight of burdock. After injecting the mixture of sugar alcohol and enzyme, the mixture was stored overnight in a refrigerator at 3 ° C. and impregnated with sugar alcohol and enzyme. Enzyme deactivation was performed in the same manner as in Example 14-1.

  When the softened chopped burdock was created by the above method, the shape of the burdock was kept before and after the softening. The softened chopped burdock was measured for hardness in the same manner as in Example 14-1.

[Comparative Example 18]
In the same manner as in Example 18, except that frozen burdock was used as a vegetable food material and 95 parts by weight of water was mixed instead of containing sorbitol in the sugar alcohol / enzyme mixed solution. After impregnating with the enzyme solution, the enzyme was inactivated by the same method, and the hardness was measured by the same method.

  The results are shown in Table 10.

  From the results of Table 10, it can be seen that even when an enzyme is introduced into a vegetable food material by injection, the enzyme and sugar alcohol can be mixed and used effectively and can be softened effectively. This is thought to be because sugar alcohol promotes the diffusion and permeation of the enzyme inside the vegetable food material. Even when the enzyme is introduced directly into the vegetable food material, the sugar alcohol It turns out that it can soften more effectively by an effect | action.

JP 2003-284522 A Japanese Patent Application Laid-Open No. 2011-160763 JP 2010-115164 A

Claims (8)

Plant nature that has been softened to a texture that is easy to ingest while maintaining its shape by impregnating a vegetable food material (excluding cereals) with sugar alcohol and an enzyme consisting of at least one of amylase, hemicellulase, and pectinase characterized Rukoto give food material, the softening process of the plant food materials.   The plant according to claim 1, wherein a treatment for promoting impregnation of the sugar alcohol and the enzyme is performed before or when the plant food material is impregnated with the sugar alcohol and the enzyme. Of softening food materials.   The method for softening a vegetable food material according to claim 1 or 2, wherein the vegetable food material is immersed in a mixture of a sugar alcohol and an enzyme.   The method for softening a vegetable food material according to claim 3, wherein the mixture of sugar alcohol and enzyme contains 15 to 55 parts by weight of sugar alcohol in 100 parts by weight of the mixture.   The vegetable food material according to any one of claims 1 to 4, wherein the sugar alcohol is one or more selected from the group consisting of sorbitol, reduced starch saccharified product, and maltitol. Softening method. A vegetable food material (excluding cereals) that contains sugar alcohol and an enzyme composed of at least one of amylase, hemicellulase, and pectinase as an active ingredient, and softens it to a texture that is easy to ingest while maintaining its shape . Softening formulation. A vegetable food material (excluding cereals) that is easy to ingest while maintaining its shape , impregnated with sugar alcohol and one or more enzymes of amylase, hemicellulase, and pectinase . A food using the plant food material according to claim 7.