JP6705183B2 - Frozen food containing vegetables with high carbohydrate content - Google Patents

Description

The present invention relates to a frozen food, and more specifically, it contains a vegetable having a high carbohydrate content, and when heated and thawed/cooked, the shape of the vegetable is not collapsed, and the vegetable is made into a hooked vegetable or a netry. The present invention relates to a frozen food having an improved texture.

Vegetables having a high carbohydrate content (for example, potatoes, pumpkins, etc.) are generally required to have a soft and smooth texture. As a method for improving the texture, it has been reported that a variety with a high carbohydrate content is selected and used, but such a variety with a high carbohydrate content is fragile and breaks when cooked by cooking. There are problems such as.

As a method for improving the texture of frozen vegetables having a high carbohydrate content, for example, the methods described in Patent Documents 1 to 3 have been reported.

Patent Document 1 discloses a method in which Sayaka potatoes are blanched under conditions that do not completely gelatinize, and then frozen. However, Patent Document 1 describes only a method of using frozen potatoes produced by the method, in which retort heating is performed together with a large amount of unfrozen water (source). Since such a heating method involves water absorption of vegetables, it does not improve the savory texture or the smooth texture. Further, the method described in Patent Document 1 aims to bring the texture of frozen potato products closer to the texture of fresh products, and does not give the frozen products a texture superior to that of fresh products.

Patent Document 2 discloses a method in which frozen edamame with a gelatinization degree of 45 to 85% is heated and cooked until the gelatinization degree reaches 90 to 100%. Patent Document 2 describes that the crispness of frozen edamame is improved by the method, but does not describe a succulent or net texture. In addition, the method described in Patent Document 2 aims to improve the texture of frozen edamame so that it approaches a fresh product.

In Patent Document 3, potatoes are heated until the gelatinization degree reaches 60 to 70%, shredded, and then dried at a low temperature of 70° C. to adjust the water content to 60 to 75%, which is then molded and processed to obtain a hash. A method of making potatoes is disclosed. Although the potatoes that have undergone the drying process described in Patent Document 3 have a soft and chewy texture, they are brittle and easily crumbled, so their use is limited to dishes such as hash potatoes that require forming.

As described above, according to the conventional technology, when frozen vegetables containing high-carbohydrate content are contained, the shape of the vegetables does not collapse when heated and thawed/cooked, and the texture of the vegetables is improved and the texture is improved. You cannot provide frozen foods that do.

JP 2001-112410 A JP, 2013-132287, A JP-A-61-249359

The present inventors include a frozen food containing a frozen product of a vegetable having a high carbohydrate content, and when heated and thawed/cooked, the shape of the vegetable is not collapsed and the texture of the vegetable is improved. As a result of earnestly researching to provide a vegetable with a carbohydrate content within a specific range, the vegetable was processed to have a gelatinization degree within a specific range, frozen, and then heated under dry conditions. It has been found that the texture of the vegetables can be improved without sacrificing the shape of the vegetables or impairing the storability of the vegetables.

Further, when the present inventors further researched, the vegetable frozen after being processed to have a gelatinization degree within a specific range (that is, a vegetable frozen in a semi-raw state not suitable for eating) is: The heating time (the time required for thawing and cooking) required to make the food suitable for eating tends to be longer than that of the solid ingredients frozen in the food suitable for eating. Frozen foods that contain both ingredients will continue to heat until the vegetables are in a suitable state for eating. I found a problem.

Therefore, an object of the present invention is to contain a vegetable having a high carbohydrate content that has been processed to have a gelatinization degree within a specific range and then frozen, and a solid ingredient material that is frozen in an edible state and heated. By providing frozen foods in which the shape of the vegetables does not collapse when thawed and cooked, the texture of the vegetables is improved or the netry is improved, and the solid ingredients do not burn or shrink. is there.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have processed vegetables to have a gelatinization degree within a specific range, and then frozen the vegetables with a high carbohydrate content and frozen in an edible state. Frozen foods produced by further adding a specific amount of an aqueous liquid to the solid ingredients were found to be able to suppress the solid ingredients from being burnt or wilting when heated. It was
The present inventors have completed the present invention by conducting further research based on the findings. That is, the present invention is as follows.

[1] A frozen food containing frozen (A) to (C) below, and the amount of (C) is 1.5 times or less by weight of (A) and (B).
(A) Vegetables with a carbohydrate content of 10 to 30% processed to have a gelatinization degree of 15 to 70% (B) Edible solid ingredients (excluding vegetables with a carbohydrate content of 10 to 30%) )
(C) Aqueous liquid [2] The frozen food according to [1], which is for heating under frozen conditions.
[3] The frozen food according to [2], wherein the heating of the frozen food under dry conditions is at least one selected from the group consisting of microwave heating, oven heating and frying heating.
[4] The frozen food according to [2] or [3], wherein the frozen food is heated under dry conditions until the gelatinization degree of (A) is 90% or more.
[5] The frozen food according to any one of [2] to [4], wherein the frozen food is heated under a dry condition until the yield of (A) is 70 to 95%.
[6] The frozen food according to any one of [1] to [5], wherein the vegetable having a carbohydrate content of 10 to 30% is at least one selected from the group consisting of potato, pumpkin, broad bean and taro.
[7] Any one of [1] to [6], wherein the food produced from frozen food is one selected from the group consisting of simmered dishes, salads, gratin, soup dishes, grilled dishes, and fried dishes. The frozen food described in.

[8] A frozen food containing frozen (A) to (C) below and having an amount of (C) not more than 1.5 times the weight of (A) and (B) is dried under dry conditions. A method for producing a food, which comprises heating.
(A) Vegetables with a carbohydrate content of 10 to 30% processed to have a gelatinization degree of 15 to 70% (B) Edible solid ingredients (excluding vegetables with a carbohydrate content of 10 to 30%) )
(C) Aqueous liquid [9] The production method according to [8], wherein the heating of the frozen food under dry conditions is at least one selected from the group consisting of microwave heating, oven heating and frying heating.
[10] The production method according to [8] or [9], wherein the frozen food is heated under dry conditions until the gelatinization degree of (A) is 90% or more.
[11] The production method according to any one of [8] to [10], wherein the frozen food is heated under dry conditions until the yield of (A) is 70 to 95%.
[12] The production method according to any one of [8] to [11], wherein the vegetable having a carbohydrate content of 10 to 30% is at least one selected from the group consisting of potato, pumpkin, broad bean and taro.
[13] The production method according to any one of [8] to [12], wherein the food is one selected from the group consisting of simmered dishes, salads, gratin, soup dishes, grilled dishes, and fried dishes.

According to the present invention, a vegetable having a high carbohydrate content that has been processed to have a gelatinization degree within a specific range and then frozen and containing a solid ingredient material that is frozen in an edible state are heated and thawed. -When cooked, the shape of the vegetables does not collapse, the texture of the vegetables is improved or the texture is excellent, and the shelf life is excellent, and the solid ingredients do not burn or shrink. Can provide food. According to the present invention, not only frozen foods containing only frozen vegetables with a high carbohydrate content, but also so-called menu-type frozen foods in which two or more kinds of ingredients are combined can be provided in good quality.

It is a figure which shows the flow of the (beta)-amylase pullulanase method which measures the gelatinization degree of vegetables. The gelatinization degree of vegetables is a value obtained by dividing the decomposition rate of a specimen sample by the decomposition rate of a completely gelatinized sample and expressed as a percentage (%). It is a graph which shows the ratio (%) of the weight of the test plots 17-23 when the weight of the test plots 19 is 100%. It is a graph which shows the carbohydrate content (%) of test plots 17-23.

1. Frozen Food of the Present Invention The frozen food of the present invention is a frozen (A) vegetable processed to have a gelatinization degree of 15 to 70% and having a carbohydrate content of 10 to 30% (hereinafter referred to as "vegetable (A)". )), frozen (B) edible solid ingredients (excluding vegetables having a carbohydrate content of 10 to 30%) (hereinafter also referred to as "solid ingredients (B)") and frozen. (C) Contains an aqueous liquid (hereinafter, also referred to as "liquid (C)").

[Vegetables (A)]
The vegetable (A) is obtained by processing a vegetable having a carbohydrate content of 10 to 30% so that the degree of gelatinization falls within a specific range.

The type of vegetable (A) is not particularly limited as long as it has a carbohydrate content of 10 to 30%, and specific examples thereof include potato, pumpkin, broad bean and taro. The carbohydrate content of the vegetable (A) is preferably 10 to 25% because it can be easily gelatinized by heating under dry conditions.

In the present invention, the “carbohydrate content” of vegetables can be measured by the subtraction method. Specifically, the sum of the weight of water measured by the atmospheric pressure heat drying method, the weight of protein measured by the Kjeldahl method, the weight of lipid measured by the Soxhlet extraction method, and the weight of the ash measured by the direct ashing method is calculated as follows. Calculated by subtracting from the original weight.

The vegetable (A) of the present invention is preferably processed so that the degree of gelatinization falls within a specific range. The vegetable (A) processed to have a gelatinization degree within a specific range has high freezing resistance, and does not cause a bad texture when frozen in such a state. On the other hand, the cells of the vegetable (A) are moderately damaged by freezing, the movement of water becomes free, and the water of the vegetable itself can be sufficiently gelatinized during cooking, etc. Since it does not require water absorption, the present invention enables a completely unprecedented thawing cooking step of drying the vegetable (A) while gelatinizing it, as will be described later.
Specifically, the vegetable (A) of the present invention is preferably processed to have a gelatinization degree of 15 to 70% (more preferably 30 to 65%, particularly preferably 45 to 65%). .. When the gelatinization degree is less than 15%, the browning enzyme remains, which causes a problem in storability, and when cooked in combination with the solid ingredient (B) of the present invention, the quality of the solid ingredient is problematic. On the other hand, if it exceeds 70%, the drying during gelatinization is insufficient, and it tends to be impossible to obtain a soft or crisp texture.

In the present invention, the “gelatinization degree” of vegetables refers to the ratio of the starch contained in the vegetables converted to pregelatinized starch, which is measured by the β-amylase/pullulanase method (hereinafter sometimes referred to as “BAP method”). be able to. Specifically, the gelatinization degree of vegetables can be measured as follows, according to a previous report (Journal of Home Economics 32(9), p653-659, 1981).

The sample is homogenized by adding 10 times weight of 99% ethanol, and then the solid content is collected by filtration. After repeating this again, acetone is added to the solid content, the mixture is stirred and filtered, and the solid content is dried under reduced pressure to obtain a dehydrated powder sample.
10 mL of distilled water is added to 1000 mg of the dehydrated powder sample, and well stirred to disperse. One is used as a completely gelatinized sample and the other is used as a sample, and 2 ml of each supernatant is collected. For the completely gelatinized sample, 0.2 mL of 10N-NaOH solution is added and left at room temperature for 30 minutes, and then 1 mL of 2N acetic acid is added. After that, both the specimen sample and the completely gelatinized sample are adjusted to a volume of 25 ml with 0.8 M acetate buffer (pH 6.0).
4 ml of each sample is dispensed into a test tube, 1 ml of an enzyme solution (β-amylase 0.8 U/ml, pullulanase 3.4 U/ml) is added, and the mixture is incubated at 40° C. for 30 minutes. At the same time, 4 ml is taken from the sample sample for the blank test, and 1 ml of the inactivating enzyme solution is added to form a section. After completion of the enzyme reaction, each sample is heat-treated at 100° C. for 5 minutes to deactivate the enzyme. Then, 1 ml is taken and the amount of reducing sugar is measured by the Somogene Nelson method, and 0.5 ml is also taken and the total sugar amount is measured by the phenol-sulfuric acid method. In the blank test, only the reducing sugar amount is measured.

The gelatinization degree is calculated by the following equation using the values measured as described above. A summary of the above operation flow is shown in FIG.
Decomposition rate (%) = (reducing sugar amount/total sugar amount) x 100
Degree of gelatinization (%)=(decomposition rate of specimen sample/decomposition rate of completely gelatinized sample)×100

The processing method for adjusting the gelatinization degree of the vegetable (A) to a specific range is not particularly limited, but for example, vegetables can be baked, fried, boiled, boiled, fried, steamed, microwave heated, superheated steam heated and oven. Examples include a method of subjecting to one or more heat treatments of heating.

The shape of the vegetable (A) is not particularly limited, but the frozen food of the present invention is heated as a food with a desired shape without being deformed by heating under dry conditions. From the viewpoint that the feeling can be improved, the present invention relates to the case where the vegetables (A) are used in the shape of a hole, and when the vegetables (A) are cut into a predetermined size (for example, when potatoes are used as the vegetables (A), 10 to 10). A 30 mm dice or rough cut shape is preferable, a 10-30 mm dice or rough cut shape is preferable when using a pumpkin, a hole shape is preferable when using broad bean, and a hole shape is preferable when using taro. ) Is especially useful.

The content of the vegetable (A) in the frozen food of the present invention may be appropriately determined according to the type of frozen food, the type of the vegetable (A), etc., but is not particularly limited, but the vegetable (A) is eaten favorably. In order to achieve this, it is desirable to use a certain amount of the solid ingredient (B) and the liquid (C) as a menu, and the content of the vegetable (A) is preferably 10 to 70% by weight with respect to the frozen food. And more preferably 20 to 50% by weight.

[Solid ingredients (B)]
The solid ingredient (B) used in the present invention can retain a constant shape at room temperature (eg, 15 to 25° C.) other than the vegetable (A), and is charred and/or wilted by being excessively heated. It is not particularly limited as long as it is an edible material that causes edible food and is in an edible state. For example, edible meat (eg, pork, beef, etc.), edible poultry meat (eg, chicken) , Duck meat, etc.), edible seafood (eg, fish, shrimp, squid, etc.), edible vegetables with a carbohydrate content of less than 10% or more than 30% (eg, sweet potato, green soybeans, etc.), edible Examples include processed eggs in the state, edible clothing materials (eg, bread crumbs, cereals, cracker powder, etc.). In addition, in the present invention, since ingredients such as water-based gel that can be turned into steam by heating during thawing and cooking are included in “(C) aqueous liquid” as described later, the solid ingredients (B) are included in the solid ingredients (B). Not included.

In the present invention, the "edible state" means a state suitable for eating, and specifically, for example, meat (eg, pork, beef, etc.), poultry meat (eg, chicken, duck etc.), seafood The edible state of species (eg, fish, shrimp, squid, etc.) means the number of microorganisms suitable for eating raw meat or raw fish (eg, frozen foods of “standards for food, additives, etc.” in the Food Sanitation Act). The number of bacteria measured in accordance with the "Method for measuring the number of bacteria (viable count)" in the section is 100,000/g or less, and the coliform group is negative in the test conducted in accordance with the "Coliform test method" ) Means that it is cooked until it becomes ), and the edible state of vegetables (eg, sweet potato, green soybeans, cabbage, carrots, green beans, etc.) with a carbohydrate content of less than 10% or more than 30% means eating. It refers to the state of being cooked until the appropriate number of microorganisms is reached. The method for making the solid ingredient into an edible state is not particularly limited, and for example, heat treatment (eg, baking, frying, boiling, boiling, frying, steaming, microwave heating, superheated steam heating, oven heating, etc.), etc. The method of is mentioned. These methods may be used alone, or two or more methods may be used in combination. In addition, a solid ingredient material that is originally in an edible state (for example, raw vegetables that can be eaten as it is without heat treatment after collection) is the solid ingredient material of the present invention (B ).

The content of the solid ingredient (B) in the frozen food of the present invention may be appropriately determined according to the type of frozen food and the like, and is not particularly limited, but in order to eat the vegetable (A) preferentially, the solid It is desirable to use a fixed amount of the ingredients (B) and the liquid (C) to provide as a menu, and the content of the solid ingredients (B) is preferably 10 to 70% by weight with respect to the frozen food, It is more preferably 20 to 50% by weight.

The weight ratio of the vegetable (A) to the solid ingredient (B) in the frozen food of the present invention is not particularly limited, but is usually (A):(B)=1:10 to 10:1, preferably 1:. It is 5 to 5:1.

[Liquid (C)]
The liquid (C) used in the present invention is preferably one that can become steam by heating during thawing/cooking. For example, water, soy sauce, vinegar, alcohol, mirin, fruit juice, and other aqueous components, and two or more of the aqueous components can be used. Examples include a mixture, a solution containing one or more of the aqueous components as a solvent, and a dispersion (sol) containing one or more of the aqueous components as a dispersion medium. The liquid (C) may be in the form of gel. The liquid (C) also includes, for example, milk, eggs that have not been heat-coagulated (including liquid eggs such as whole egg liquid, yolk liquid, and egg white liquid). When the liquid (C) is a solution containing one or more aqueous components such as water, soy sauce, vinegar, alcohol, mirin, and fruit juice as a solvent, examples of the solute include sugar, salt, and granules. However, wheat flour, thickening polysaccharides and the like can be mentioned.

The amount of the liquid (C) in the frozen food of the present invention is preferably 1.5 times or less the total amount of the vegetables (A) and the solid ingredient (B), and 0.2 to 1. It is more preferably 0 times by weight, and particularly preferably 0.25 to 1.0 times by weight. When the amount of the liquid (C) exceeds 1.5 times the weight of the total amount of the vegetables (A) and the solid ingredients (B), the frozen food of the present invention is when the vegetables (A) are being thawed and cooked. It tends to absorb water, and the effect of improving texture by drying cannot be obtained.

The content of the liquid (C) in the frozen food of the present invention may be appropriately determined depending on the type of frozen food and the like, and is not particularly limited, but in order to eat the vegetable (A) in preference, solid ingredients are used. It is desirable to use a certain amount of (B) and liquid (C) and to provide it as a menu, and the content of liquid (C) is preferably 10 to 70% by weight, more preferably 20% by weight, relative to the frozen food. -60% by weight.

The frozen food of the present invention may appropriately contain food materials other than the vegetables (A), the solid ingredient (B) and the liquid (C) depending on the type of frozen food and the like. The food material is not particularly limited as long as it is a food material normally used for frozen foods, and examples thereof include vegetable oils such as salad oil and sesame oil, animal oils such as lard and butter, and spices such as pepper and herbs.

As one aspect of the frozen food of the present invention, frozen (A) to (C) and the like may be contained in a package. Examples of the package include bags, boxes, bottles, cans, styrofoam, and the like.

The method for producing a frozen food of the present invention is not particularly limited, and, for example, after preparing the vegetables (A), the solid ingredient (B) and the liquid (C), respectively, these are frozen separately, and each obtained frozen It may be produced by mixing the ingredients by mixing them in a single package, or alternatively, after preparing the vegetables (A), the solid ingredients (B) and the liquid (C), they are mixed. Then, the obtained mixture is frozen, or the vegetables (A), the solid ingredients (B) and the liquid (C) are mixed and cooked with other foods if desired, and then frozen. You may. The freezing method is not particularly limited, and a freezing method commonly used in the field of frozen foods may be appropriately used. For example, an individual quick freezing device, an air blast, a block freezing device, or the like can be used. The freezing temperature may be appropriately set depending on the types of the vegetables (A) and the solid ingredient (B), etc., but is usually -18°C or lower.

The frozen food of the present invention is preferably for heating under dry conditions. As described above, since the vegetable (A) can be gelatinized by the water content of the vegetable itself during heating and the like and does not need to absorb water from the outside, the frozen food of the present invention can be heated under dry conditions. It is possible to dry the vegetable (A) while gelatinizing it, and as a result, the carbohydrate content of the vegetable (A) is increased, and the shape of the vegetable (A) is not deteriorated, and the texture that is full or smooth can be improved. it can.
Here, the frozen food "for heating under dry conditions" refers to a frozen food whose heating method for thawing and cooking the frozen food is predetermined to be heated under dry conditions. As one aspect of such frozen food, for example, it is described that the frozen food package can be or should be heated by heating it under dry conditions for the thawing method and/or the cooking method. The frozen food is enclosed with the frozen food, which is described as being capable of or should be performed by heating under dry conditions for the thawing method and/or the thawing method and/or the cooking method. There is a form that exists.

The method for heating the frozen food under dry conditions is not particularly limited as long as the vegetable (A) does not absorb water, but examples thereof include microwave heating, oven heating, and the like, and frozen food using a frying pan or the like. May be stir-fried or fried. The food may be boiled while being sealed in the packaging material. Among them, microwave heating, oven heating and frying heating are preferable, microwave heating and oven heating are more preferable, and microwave heating is particularly preferable, because there is no physical stress such as stirring and the vegetables do not easily collapse.

When the frozen food is heated under dry conditions in the present invention, the degree of heating is not particularly limited as long as the frozen food is in a state suitable for eating, but the gelatinization degree of the vegetable (A) is 90% or more. It is preferable to heat up to (more preferably 95% or more).

In the present invention, when the frozen food is heated under dry conditions, the heating is preferably performed until the yield of the vegetables (A) becomes 70 to 95% (more preferably 80 to 90%).
Here, the yield of vegetables (A) can be calculated based on the following formula.
Yield (%) of vegetables (A) = P/Q x 100
P: Weight of vegetables (A) contained in the food obtained by thawing and cooking frozen foods Q: Weight of frozen vegetables (A) Frozen foods so that the yield of vegetables (A) is in the above range By heating, the vegetable (A) is appropriately dried, and it is possible to further improve the soft and smooth texture without burning or wilting.

By heating the frozen food of the present invention under dry conditions, the shape of the vegetables does not collapse, the texture of the vegetables is improved, and the solid texture is not burnt or wilted. Can provide food. Therefore, the present invention also provides a method for producing a food product.
In the present specification, the "soft texture" means a texture that is noticeable in a sufficiently steamed potato, etc., is a texture that is soft and loose as it is chewed, and the "netry texture" is appropriately It has a sticky, mouth-feeling texture. The presence and degree of these textures can be evaluated by sensory evaluation by a specialized panel.

Examples of the type of food produced by heating the frozen food of the present invention under dry conditions include, for example, simmered dishes such as meat and potatoes, salads, gratin, soup dishes, grilled dishes, croquettes (e.g., potato granules or blocks). Fried foods such as croquette mixed in a shape), but are not limited thereto.

2. Method for producing food of the present invention The method for producing food of the present invention comprises heating the frozen food of the present invention under dry conditions.

In the method for producing a food product of the present invention, the method of heating the frozen food product of the present invention under dry conditions can be carried out in the same manner as the method described in the description of the frozen food product of the present invention, and a preferred embodiment thereof. Is also the same.

According to the method for producing a food of the present invention, the shape of the vegetable is not deformed, the texture of the vegetable is improved or the netry is improved, and it is possible to provide the food without burning or wilting of the solid ingredient material. ..

Hereinafter, the present invention will be described in more detail with reference to examples. The invention is in no way limited by these examples.

1. Examination of the range of gelatinization degree of vegetable (A) Two potato varieties (make-in, baron) cut in a 25 mm die shape were heated by the method, temperature and time shown in Table 1 and Table 2 to give Table 1 and Table. The gelatinization degree shown in 2 was processed. After that, each potato was frozen (−30° C., 30 minutes), and then 100 g of potato was microwave-heated at a time shown in Tables 1 and 2 using a household microwave oven until the gelatinization degree became 90% or more ( 500 W), and then sensory evaluation was performed on texture.
In the examples of the present specification, the gelatinization degree of vegetables (A) was measured using the BAP method according to the flow shown in FIG. Β-amylase (Sigma Chemical) and pullulanase (Hayashibara Biochemical Research Laboratories) were used as enzymes, and Somogyi copper solution and Nelson solution were those purchased from Wako Pure Chemical Industries, Ltd. The absorbance was measured using a UV-VIS spectrophotometer (U-3900, Hitachi High Technologies).
For sensory evaluation, 4 expert panels ate each sample, and potatoes cut into 25 mm dice were boiled (100° C., 15 minutes) without freezing, and scored as 4 points, and cut into 25 mm dice. Steamed potatoes (100° C., 15 minutes) to a gelatinization degree of 90% or more, and then frozen (−30° C., 30 minutes), and then 100 g thereof was microwave-heated (500 W, 2. It was carried out by a scoring method of 1 to 5 points, in which what was thawed after 5 minutes) was 2 points (quality of general frozen vegetables).
The results are shown in Tables 1 and 2.

As is clear from the results shown in Table 1 and Table 2, by processing the gelatinization degree to 70% or less and refrigerating, a good texture was obtained, which was smooth and smooth after cooking.

It is presumed that vegetables having a low gelatinization degree will have a problem of shelf life because browning enzyme remains. Therefore, the peroxidase (POD) activity of the test sections 1 to 8 before microwave heating was measured.

The measurement of peroxidase (POD) activity was performed as follows.
The sample and 33.3 mM Tris-HCl buffer (pH 8.0) were mixed at a weight ratio of 1:3, crushed with an Osterizer, centrifuged at 14000 rpm for 5 minutes, and the supernatant was used as an enzyme solution. The enzyme solution (150 μL), 66 mM guaiacol (150 μL) and 33.3 mM Tris-HCl buffer (pH 8.0) (2,000 μL) were mixed and preincubated at 37° C. for 5 minutes. To this, 150 μL of 3.3 mM hydrogen peroxide was added, and the increase in absorbance for 1 minute was measured at 470 nm. The POD activity was calculated using a calibration curve prepared based on the relationship between the hydrogen peroxide concentration and the 470 nm absorbance. The amount of enzyme that reacts with 1 μmol of hydrogen peroxide in 1 minute under conditions of pH 8.0 and 37° C. was set to 1U.

The results are shown in Table 3. The "remaining activity rate" shown in Table 3 is the ratio (%) of the peroxidase activity of each test plot when the peroxidase activity of the test plot 1 is 100%.

Even if the texture of vegetables is improved, if the appearance is poor, it does not lead to consumer satisfaction. From the results shown in Table 3, it was confirmed that the gelatinization degree of the vegetable (A) of the present invention is preferably 15 to 70% from the viewpoint of texture and storability.

2. Examination of range of carbohydrate content of vegetable (A) Vegetables having different carbohydrate contents (sweet potato, taro and western squash) are cut into 25 mm dice, 25 mm hole and 25 mm dice, respectively, at 75°C for 9 minutes, 5 minutes respectively. Steaming for 9 minutes, 9 minutes, and processing to give a gelatinization degree of 50-60%, or steaming at 100°C for 10 minutes, 8 minutes, and 15 minutes, respectively, so that the gelatinization degree becomes 90% or more. After processing, each was frozen (-30 degreeC, 30 minutes). Each of the frozen vegetables thus obtained was microwave-heated using a household microwave oven (a sample processed to a gelatinization degree of 50 to 60% was heated at 500 W for 4 minutes to a gelatinization degree of 90% or more. Samples are 100g heated at 500W for 2.5 minutes, or boiled (samples processed to a gelatinization degree of 50-60% are heated at 100°C for 10 minutes and processed to a gelatinization degree of 90% or more. Was heated at 100° C. for 4 minutes), and sensory evaluation was performed for quality (texture, taste, appearance).
For sensory evaluation, 4 panelists ate each sample, and each vegetable was boiled (10 minutes, 8 minutes, 15 minutes at 100°C) without freezing, and each vegetable was steamed and heated. (10 minutes, 10 minutes, 8 minutes, 15 minutes at 100° C.) to process the gelatinization degree to 90% or more, followed by freezing (-30° C., 30 minutes) and microwave heating (100 g at 500 W for 2 minutes). It was carried out by a scoring method of 1 to 5 points, in which what was thawed by heating for 5 minutes) was 2 points (quality of general frozen vegetables).

Table 4 shows the carbohydrate content and water content of sweet potato, taro, western pumpkin and the like (extracted from the standard table of standard ingredients for foodstuffs supplemented by the 5th revised edition), and the results of sensory evaluation are shown in Tables 5-1 to 5-3.

As is clear from the results shown in Tables 5-1 to 5-3, vegetables having a carbohydrate content of 10 to 30% (taro, pumpkin) were processed to a gelatinization degree of 15 to 70% and then frozen. When it was heated under dry conditions and thawed and cooked, it had a soft and pleasant texture.

3. Examination of the effect of improving the carbohydrate content After the potatoes (variety: make-in) cut in a 25 mm die shape were subjected to each step shown in Table 6, the weight of each test section was measured. In Table 6, "raw" indicates that the sample is in an unheated state, "boil" indicates that it is boiled at 100°C for 15 minutes, and "complete gelatinization" indicates that it is steamed at 100°C for 15 minutes. , "Semi-gelatinization" means steaming at 75°C for 8 minutes and 10 seconds, "freezing" means freezing at -30°C for 30 minutes, and "boil thaw" boiling at 100°C for 10 minutes. “Thawing” means that 100 g is microwaved for 4 minutes using a microwave oven (500 W) to thaw.
FIG. 2 shows the proportion (%) of the weight of the test plots 17 to 23 when the weight of the test plots 19 is 100%.
In addition, the carbohydrate content of raw potatoes was calculated to be 17.6% from the standard ingredients table of the Japanese food supplemented with the 5th revision, and assuming that there was no loss due to heating and freezing, the carbohydrate content (%) was calculated from the measured weight of each test plot. did. Results are shown in FIG.

As is clear from the results shown in FIG. 2, the test section 21 thawed and cooked by the heating method (boiled thawing) accompanied by water absorption of potatoes had an increased weight as compared with the test section 19 (that is, the yield was increased). .. Further, as shown in FIG. 3, it was confirmed that the carbohydrate content was reduced, and the texture that was soft or smooth was reduced.
Even when the thawing was performed by microwave heating, the weight of the test section 22 frozen through the complete gelatinization step was almost the same as that of the test section 19, and the texture improving effect was not obtained. On the other hand, the test section 23, which has been frozen through the semi-gelatinization step and then thawed and cooked by microwave heating, has a significantly lower weight than the test section 19, and therefore the test section 23 has a low yield and eats. The gelatinization degree could be as high as possible. This is because freezing causes moderate damage to the cells of the vegetables, which allows the vegetables themselves to be sufficiently gelatinized during defrosting and cooking, and can also be gelatinized by heating under dry conditions (microwave heating). Presumed to be. The test group 23 had a good texture because the carbohydrate content was improved.

4. Examination of amount of liquid (C) [Preparation of vegetables (A)]
Potato (variety: make-in) cut into 15 to 25 mm dies is steam-heated at 75° C. for 4 minutes or steamed for 8 minutes to adjust the gelatinization degree to 15% or 70%, and then the vegetables (A). Obtained.

[Preparation of solid ingredient (B)]
After cutting the beef meat to about 15×25×5 mm, it was fried in a frying pan for 2 minutes and heated to an edible state to obtain a solid ingredient (B).

[Preparation of liquid (C)]
Water (60 g), soy sauce (15 g), sugar (9 g) and granule soup (1 g) were mixed to obtain a liquid (C).

[Manufacture of frozen foods]
The obtained vegetables (A), solid ingredients (B) and liquids (C) were frozen at -30°C for 30 minutes and then mixed in the amounts shown in Table 7 to produce frozen foods.

[sensory evaluation]
After the frozen food thus obtained is thawed and cooked by heating in a household microwave oven (500 W), a frying pan or an oven for the time shown in Table 7, four specialized panels are obtained. The resulting food was eaten, and a sensory evaluation was performed on the quality of the vegetables (A) and the solid ingredient (B) of each food.
The sensory evaluation of the vegetables (A) was 4 points obtained by boiling the vegetables (A) without boiling them (100°C, 15 minutes), and steaming the vegetables (A) (100°C, 15 minutes). After processing the gelatinization degree to 90% or more, it was frozen (−30° C., 30 minutes), then microwave heated (100 g, 500 W, 2.5 minutes) and thawed to give 2 points (general). The quality of frozen vegetables) was evaluated by a rating method of 1 to 5 points.
The sensory evaluation of the solid ingredient material (B) was 4 points for the solid ingredient material (B) which was not frozen, and 5 points when it was exceeded, 3 points when it was slightly inferior, 2 points when it was inferior, and 1 point when it was very inferior. It was performed by the scoring method of 1 to 5 points.
In addition, the overall evaluation (overall score) is an evaluation method of 1 to 5 points in which the menu as a whole has a very good score of 5, a good score of 4, a good score of 3, a bad score of 2 and a bad score of 1. Went by.

[Yield measurement]
The yield (%) of vegetables (A) in the obtained food was calculated based on the following formula.
Yield (%) of vegetables (A) = P/Q x 100
P: Weight of vegetables (A) contained in the food obtained by thawing and cooking frozen foods Q: Weight of frozen vegetables (A)

Table 8 shows the results of test sections 24 to 29 in which potatoes having a gelatinization degree adjusted to 70% were used as vegetables (A) and frozen food was heated using a household microwave oven (500 W). ..

As is clear from the results shown in Table 8, when the weight of the liquid (C) is 1.85 times or less by weight of the total amount of the vegetables (A) and the solid ingredient (B), the vegetables ( In A), gelatinization proceeded while drying and a good texture was obtained. Further, the solid ingredient (B) has a particularly good texture when the weight of the liquid (C) is 0.67 weight times or more with respect to the total amount of the vegetables (A) and the solid ingredient (B). Became. It is considered that this is because when the frozen food contains a small amount of liquid (C), the liquid (C) becomes vapor during the thawing and cooking, and the solid ingredient (B) is prevented from being burnt or wilting.
In the overall evaluation of the frozen food as a whole based on the quality of both the vegetables (A) and the solid ingredients (B), the weight of the liquid (C) becomes the total amount of the vegetables (A) and the solid ingredients (B). On the other hand, it was confirmed that it is preferably 1.85 times or less by weight, and particularly preferably 0.25 to 1.0 times by weight.

Table 9 shows the results of test sections 30 to 32 in which potatoes whose gelatinization degree was adjusted to 15% were used as vegetables (A) and frozen food was heated using a household microwave oven (500 W). .

As is clear from the results shown in Table 9, when the weight of the liquid (C) is 1.85 weight times or less with respect to the total amount of the vegetables (A) and the solid ingredient (B), the vegetables ( Both A) and the solid ingredient (B) had a good texture. At this time, there were no appearance defects such as collapse, charring, and wilting.

Table 10 shows the results of test sections 33 to 35 in which potatoes having a gelatinization degree adjusted to 70% were used as vegetables (A) and frozen foods were heated using a frying pan.

As is clear from the results shown in Table 10, although the quality tends to be inferior as compared with the case where heating is performed using a microwave oven, the weight of the liquid (C) is equal to that of the vegetables (A) and the solid ingredients ( When the total amount of B) was 1.85 times or less by weight, the vegetable (A) had a good texture.

Table 11 shows the results of test sections 36 to 40 in which potatoes having a gelatinization degree adjusted to 70% were used as vegetables (A) and frozen food was heated using an oven.

As is clear from the results shown in Table 11, the quality is equivalent to that when heating is performed using a microwave oven, and the weight of the liquid (C) is the total amount of the vegetables (A) and the solid ingredient (B). On the other hand, when the amount was 1.5 times or less by weight, the vegetable (A) had a good texture without a poor appearance such as simmering.

When the amount of the liquid (C) increases, even if the vegetable (A) is processed to have a certain degree of gelatinization and then frozen, the frozen food is thawed and cooked (gelatinized), and the vegetable (A) Water is supplied to the vegetables and the vegetables are not dehydrated. A suitable amount of the liquid (C) is slightly different depending on the heating method, but when it is 1.5 times by weight or less with respect to the total amount of the vegetables (A) and the solid ingredient (B), whichever heating method is used. Good quality was obtained even if there was. Further, when the frozen food contained a small amount of liquid (C), the liquid (C) became vapor during the thawing and cooking, and the solid ingredient (B) was prevented from being burnt or withering. Therefore, the amount of the liquid (C) is preferably not more than 1.5 times the weight of the total amount of the vegetables (A) and the solid ingredient (B), and more preferably 0.25 to 1.0 weight. Double.

5. Study of frying heating (1)
[Preparation of vegetables (A)]
A potato (variety: baron) cut into 15 mm dice was steam-heated at 75° C. for 4 minutes or 8 minutes to adjust the gelatinization degree to 15% or 70% to obtain a vegetable (A). ..

[Preparation of solid ingredient (B)]
Ground beef was fried in a frying pan for 3 minutes to make it edible, and a solid ingredient (B) was obtained.
The bread crumbs were used as they were as the solid ingredient (B).

[Preparation of liquid (C)]
Eggs were thawed to obtain whole egg liquid to obtain liquid (C).

[Manufacture of frozen croquette]
Table 12 shows diced potatoes (vegetables (A)), fried ground beef (solid ingredients (B)) and mashed potatoes (vegetables (A), ingredients other than solid ingredients (B) and liquids (C)). After mixing in the amounts shown, the mixture was molded into an oval shape, and the whole egg liquid (liquid (C)) and bread crumbs (solid ingredient (B)) were added in that order, and then frozen at -30°C for 30 minutes and frozen. Produced croquette.

[Sensory evaluation and yield measurement]
The frozen croquette thus obtained was fried in oil heated to 170° C. for 8 minutes, 11 minutes or 15 minutes to obtain croquette, and then a panel of 4 people ate the croquette to obtain the vegetables in each croquette. A sensory evaluation was performed on the texture of (A).
The sensory evaluation of the vegetables (A) was 4 points obtained by boiling the potatoes cut in a 15 mm dice shape without freezing (100° C., 8 minutes), and boiling the potatoes cut in a 15 mm dice shape (100 mm). What was thawed by microwave heating (500W, 2.5 minutes) after freezing (-30°C, 30 minutes) after processing the gelatinization degree to 90% or more by subjecting it to 8 minutes. It was carried out by a scoring method of 1 to 5 points, which is 2 points.
In addition, the above 4. The yield (%) of the vegetables (A) was calculated in the same manner as in.

Table 13 shows the results of the test plots 41 to 43 using potatoes having a gelatinization degree adjusted to 15% as vegetables (A), and the test plots 44 to 46 using potatoes having a gelatinization degree adjusted to 70%. The results are shown in Table 14.

As is clear from the results shown in Tables 13 and 14, the texture was improved by drying the vegetable (A) while gelatinizing it by frying.

6. Study of frying heating (2)
[Manufacture of frozen croquette]
After cutting into 15 mm dice, boil heating at 60 to 100° C. for 40 seconds to 8 minutes to adjust the gelatinization degree to 15 to 100% or unheated raw potato cut into 15 mm dice into vegetables ( Other than that used as A), the above 5. Frozen croquette was manufactured in the same manner as in.

[Sensory evaluation and yield measurement]
The obtained frozen croquette was fried with oil heated to 170° C. for 11 minutes to obtain croquette, and then four expert panels ate the croquette to obtain the texture of the vegetables (A) in each croquette. As to the above 5. Sensory evaluation was performed by the same scoring method as in.
In addition, the above 4. The yield (%) of the vegetables (A) was calculated in the same manner as in.
The results are shown in Table 15.

As is clear from the results shown in Table 15, good texture was not obtained in test sections 51 and 52 in which potatoes having a gelatinization degree adjusted to 80% or more were used as vegetables (A). In particular, in the test section 52 using potatoes whose degree of gelatinization was adjusted to 100%, the texture became watery. In the test area 47 using unheated raw potato, the offensive odor was strong and the taste and flavor of the product were significantly impaired.
On the other hand, good texture was obtained in test sections 48 to 51 in which potatoes having a gelatinization degree adjusted to 15 to 70% were used as vegetables (A). Especially, the one with a yield of 86 to 95% had a very good texture.

7. Examination of weight ratio of (A) to (C) [Preparation of vegetables (A)]
Potatoes (variety: make-in) cut into 15 to 25 mm dies were steamed and heated at 75° C. for 8 minutes to adjust the gelatinization degree to 70% to obtain vegetables (A).

[Preparation of solid ingredient (B)]
After cutting the beef meat to about 15×25×5 mm, it was fried in a frying pan for 2 minutes and heated to an edible state to obtain a solid ingredient (B).

[Preparation of liquid (C)]
Water (60 g), soy sauce (15 g), sugar (9 g) and granule soup (1 g) were mixed to obtain a liquid (C).

[Manufacture of frozen foods]
The obtained vegetables (A), solid ingredients (B) and liquids (C) were frozen at -30°C for 30 minutes and then mixed in the amounts shown in Table 16 to produce frozen foods.

[sensory evaluation]
The frozen food obtained was thawed and cooked by heating it using a household microwave oven (500 W) for the time shown in Table 16 to obtain food. Regarding the quality of the vegetables (A) and the solid ingredient (B) of each food, the above 4. Sensory evaluation was performed by the same scoring method.

In each of the test plots 53 to 55, the vegetables (A) and the solid ingredient (B) did not have a defective appearance such as charring or wilting. It was confirmed that the texture of the vegetable (A) was smooth and that the solid ingredient material (B) was not hard, and there was no problem in texture quality.

8. Examination of yield of vegetable (A) 7. Vegetables (A), solid ingredients (B) and liquids (C) were prepared in the same manner as above, and each was frozen at -30°C for 30 minutes. Then, it mixed in the quantity shown in Table 17, and manufactured frozen food.

[Sensory evaluation and yield measurement]
The frozen food thus obtained was thawed and cooked by heating it using a household microwave oven (500 W) for the times shown in Table 17, and then a food product obtained by a panel of four people was obtained. Regarding the textures of the vegetables (A) and the solid ingredients (B) of each food, the above-mentioned 4. Sensory evaluation was performed by the same scoring method as in. In addition, the above 4. The yield (%) of the vegetables (A) was calculated in the same manner as in.
The results are shown in Table 17.

As is clear from the results shown in Table 17, the texture was improved by drying the vegetable (A) while gelatinizing it. In particular, it was confirmed that the yield of vegetables (A) is preferably 70% or more.

According to the present invention, a vegetable having a high carbohydrate content that has been processed to have a gelatinization degree within a specific range and then frozen and containing a solid ingredient material that is frozen in an edible state are heated and thawed. -When cooked, the shape of the vegetables does not collapse, the texture of the vegetables is improved or the texture is excellent, and the shelf life is excellent, and the solid ingredients do not burn or shrink. Can provide food. According to the present invention, not only frozen foods containing only frozen vegetables with a high carbohydrate content, but also so-called menu-type frozen foods in which two or more kinds of ingredients are combined can be provided in good quality.

Claims (13)

Frozen foods containing the following (A) to (C) that are frozen, and the amount of (C) is 1.5 times or less by weight of (A) and (B).
(A) Vegetables with a carbohydrate content of 10 to 30% processed to have a gelatinization degree of 15 to 70% (B) Edible solid ingredients (excluding vegetables with a carbohydrate content of 10 to 30%) )
(C) Aqueous liquid The frozen food according to claim 1, wherein the frozen food is for heating under dry conditions. The frozen food according to claim 2, wherein the heating of the frozen food under dry conditions is at least one selected from the group consisting of microwave heating, oven heating and frying heating. The frozen food according to claim 2 or 3, wherein the heating of the frozen food under a dry condition is performed until the gelatinization degree of (A) becomes 90% or more. The frozen food according to any one of claims 2 to 4, wherein heating of the frozen food under dry conditions is performed until the yield of (A) becomes 70 to 95%. The frozen food according to any one of claims 1 to 5, wherein the vegetable having a carbohydrate content of 10 to 30% is at least one selected from the group consisting of potato, pumpkin, broad bean and taro. The frozen food according to any one of claims 1 to 6, wherein the food produced from the frozen food is one selected from the group consisting of simmered dishes, salads, gratin, soup dishes, grilled dishes and fried dishes. . Heating frozen foods containing the following (A) to (C) that are frozen and the amount of (C) is 1.5 times or less the weight of (A) and (B) under dry conditions. A method for producing a food product, comprising:
(A) Vegetables with a carbohydrate content of 10 to 30% processed to have a gelatinization degree of 15 to 70% (B) Edible solid ingredients (excluding vegetables with a carbohydrate content of 10 to 30%) )
(C) Aqueous liquid The manufacturing method according to claim 8, wherein the heating of the frozen food under dry conditions is at least one selected from the group consisting of microwave heating, oven heating and frying heating. The method for producing according to claim 8 or 9, wherein the frozen food is heated under a dry condition until the gelatinization degree of (A) becomes 90% or more. The production method according to claim 8, wherein the frozen food is heated under a dry condition until the yield of (A) reaches 70 to 95%. The production method according to any one of claims 8 to 11, wherein the vegetable having a carbohydrate content of 10 to 30% is at least one selected from the group consisting of potato, pumpkin, broad bean and taro. The production method according to any one of claims 8 to 12, wherein the food is one selected from the group consisting of simmered dishes, salads, gratin, soup dishes, grilled dishes, and fried dishes.