JPH0832227B2 - Preventing water separation of vegetables - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a method for preventing the water-shedding phenomenon of vegetables used as a side dish.

2. Description of the Related Art In general, it is known that prepared foods made from vegetables such as cucumbers become watery with a phenomenon of water separation with the lapse of time after production. For example, when a cucumber is sandwiched between sandwiches, the phenomenon of bread crying causes the product value and texture to drop significantly, and in the case of bento, the water that has accumulated in the tray seeps out and stains the container. It's eaten with rice and has a bad taste. In addition, side dishes that are heated and eaten, such as gyoza, cause water separation from the vegetables in the ingredients when stored in a state before heating, and the texture after heating is significantly reduced. Conventionally, gums such as guar gum, xanthan gum, and locust bean gum have been used as a method for improving this problem, but it has been known that the taste becomes extremely bad, and therefore it is not fully satisfactory. Further, even if the cucumber or the like is dewatered with a squeezer or a centrifugal dewatering machine after salt scrubbing, it is impossible to completely prevent the water separation phenomenon due to salt such as seasonings and mayonnaise.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention Therefore, an object of the present invention is to provide an appearance of a prepared food product using vegetables,
The purpose is to prevent the weeping phenomenon of the vegetables in it without impairing the texture and flavor.

Means for Solving Problems The present inventor has found through many years of research that the precipitating water-removal phenomenon of prepared vegetables using raw vegetables such as cucumber can be prevented by incorporating pregelatinized starch, and based on this finding The present invention has been completed after further research.

The present invention is a method of preventing the syneresis phenomenon that occurs when vegetables are used as a side dish by mixing alpha-modified starch.

When preparing a prepared dish, raw vegetables are cut with a knife or seasoned, and it is well known that cutting or seasoning causes a water separation phenomenon. For example, a cucumber sandwiched between sandwiches is cut with a knife and seasoned with salt or the like to cause water separation. Similarly, vegetables such as cabbage, onion, etc. thinly sliced vegetable salad, Chinese cabbage, Chinese chive, seasoned meat buns, gyoza ingredients, etc. Cause

The present invention is directed to vegetables, particularly raw vegetables, which produce a water separation phenomenon when used for prepared foods. The vegetables targeted by the present invention are specifically vegetable salads, or sandwiches,
Examples include cucumber, cabbage, radish, Chinese cabbage, onion, etc. used for meat buns, dumplings, and other ingredients.

The pregelatinized starch used in the present invention is rice starch,
Pregelatinized starch such as potato starch, corn starch, and waxy corn starch, or pre-gelatinized starch of modified starch thereof.

According to the present invention, the syneresis phenomenon can be prevented only by mixing the pregelatinized starch with the raw vegetables. As shown in the examples, after the raw vegetables are cut and drained, or after squeezing with seasoning, the starch is effective in preventing water separation by a simple operation of mixing the gelatinized starch. To do.

Examples Examples of the present invention will be shown below.

Example 1. One test plot 70g of cucumber is prepared and cut into thin half-moons. Sprinkle 1.5g of salt on this and squeeze the water. 20g of this mayonnaise. Weigh the bread, put the cucumber with mayonnaise, and wrap it in aluminum foil. Fifteen
Approximately, lightly weight the top and leave it for 3 hours, then take out the contents and weigh the bread.

Further, 0.5%, 1.0%, 1.5%, 2.0% of pregelatinized rice starch was mixed with cucumber and mayonnaise was mixed, and the same operation as above was performed.

 The measurement results are shown in Table I.

However, Example 2 The same test as in Example 1 was carried out by using pregelatinized potato starch instead of the alpharized starch.

 The measurement results are shown in Table II.

Example 3 The same test as in Example 1 was conducted by using pregelatinized corn starch instead of the alfa-ized rice starch.

 The measurement results are shown in Table III.

Example 4 Pregelatinized rice starch was added to the ingredients of the gyoza ingredients shown below.
1 part, 2 parts and 4 parts were mixed, placed in a cup, sealed with wrap and stored in the refrigerator for 24 hours, and then the water separation rate was measured.

 The measurement results are shown in Table IV.

Ground pork 100 parts Cabbage 70 parts Chinese chive 10 parts Ginger 2 parts Garlic 2 parts Sesame oil 2 parts Soy sauce 3 parts Salt 0.5 parts Sugar 2 parts Example 5 The same test as in Example 4 was carried out by using pregelatinized waxy cornstarch instead of the alferized rice starch. The measurement results are shown in Table V.

Reference Example 1 0 part, 2 parts, and 4 parts of pregelatinized rice starch were mixed with the ingredients of the gyoza ingredient shown in Example 4, wrapped in gyoza skin, and baked. The finished state is shown in Table VI.

EFFECTS OF THE INVENTION As described above, according to the present invention, a water separation phenomenon that occurs when vegetables are used as a side dish can be prevented by a simple operation of mixing pregelatinized starch, and a product excellent in appearance and taste is obtained. be able to.

Claims (1)

[Claims] 1. A method for preventing water separation of vegetables, which comprises preventing the water separation phenomenon that occurs when vegetables are used as a side dish by mixing pregelatinized starch.