JPH0371102B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for preventing root vegetables and fruit vegetables from collapsing during retort processing using an aqueous calcium salt solution with a specific concentration. Conventionally, root vegetables and fruit vegetables have had the disadvantage of collapsing during cooking, resulting in poor texture. Especially when selling these items as retort products,
Although boiling down greatly reduces product value, there is no effective way to prevent this. As a result of various studies, the present inventors found that after soaking root vegetables and fruit vegetables in a calcium salt aqueous solution of a specific concentration,
It has been surprisingly found that retorting can prevent the food from collapsing and maintain good texture and taste. That is, the present invention is characterized in that, when retorting root vegetables or fruit vegetables (hereinafter referred to as root vegetables, etc.), the root vegetables, etc. are immersed in advance in an aqueous calcium salt solution of 0.1 to 0.7% by weight (hereinafter expressed as %). This is a method to prevent root vegetables etc. from collapsing when boiled. If the concentration of the aqueous solution exceeds 0.7%, the texture of root vegetables etc. becomes soft and good texture cannot be maintained, and the taste also deteriorates due to bitterness. It is not possible to achieve the objectives of preventing boiling and maintaining a good texture through retort processing. Root vegetables, etc. are soaked to the extent that the aqueous solution penetrates into the inside of the root vegetables, etc. The specific soaking time for this purpose varies depending on the type of root vegetables, the concentration of the aqueous solution, the temperature, etc., but when peeled root vegetables are used, soaking for about 10 to 60 minutes at room temperature is sufficient. Note that the immersion time can be shortened by heating the aqueous solution. Next, the root vegetables and the like are drained or washed and subjected to retort processing. The conditions for retort processing are as follows:
It may be carried out under normal conditions, for example at 100-125°C for 10-60 minutes. Examples of root vegetables used in the method of the present invention include carrots, burdock, radish, taro, and yam, and examples of fruit vegetables include eggplant, pumpkin, and the like. Examples of the calcium salt aqueous solution include those obtained by dissolving calcium chloride, sulfate, carbonate, etc. in water. Root vegetables and the like according to the method of the present invention do not easily fall apart even when subjected to retort treatment, and can maintain good texture and taste. Furthermore, in the present invention, even if the freezing treatment is performed before or after the retort treatment performed after immersing the root vegetables etc. in a calcium salt aqueous solution, no deterioration in the texture of the root vegetables etc. due to the freezing treatment is observed. Good texture and taste can be obtained after thawing. Next, test examples showing the effects of the present invention will be given. Test Example 1 100 g of carrots each measuring 3 cm x 2 cm x 2 cm were immersed in an aqueous calcium chloride solution at 90°C for 5 minutes at the concentrations shown in the table below, and then drained. Next, each of these carrots was sealed in a 180 g retort pouch, retorted at 120°C for 20 minutes, and then returned to room temperature. The breaking strength of the carrots obtained was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) under conditions of a quadrilateral adapter and a clearance of 2 mm. For comparison, carrots soaked in hot water at 90°C were used as a control. The results are shown in Table 1. The texture and taste were evaluated by 10 panelists based on the following evaluation criteria. (The same applies to Tables 2 and 3 below). Evaluation criteria Texture ○ Good chewy texture △ Slightly soft texture Tasty × It has a bitter taste and is not very tasty.

[Table] Texture × ○ ○
○ ○ ○ △ △ △
△

Claims (1)

[Claims] 1. A method for preventing root vegetables and fruit vegetables from collapsing by boiling, which comprises soaking the root vegetables or fruit vegetables in an aqueous calcium salt solution of 0.1 to 0.7% by weight in advance when retorting the root vegetables or fruit vegetables.