JP2002142705A - Method for producing grated vegetable and food containing grated vegetable - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a grated vegetable such as Japanese radish, horseradish and apple having voluminous appearance compared with conventional grated vegetable and provide a food such as liquid seasoning and drink containing a grated vegetable obtained by the above method. SOLUTION: The objective grated vegetable is produced by heat-treating an edible vegetable suitable for grating and grinding the heat-treated vegetable.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing grated products. More particularly, the present invention relates to a method for producing grated radish, grated wasabi, grated apple and the like, which has a more voluminous appearance than conventional products. The present invention also relates to grated-containing foods such as liquid seasonings and beverages containing the grated product obtained by the above-mentioned production method.

[0002]

2. Description of the Related Art Conventionally, root vegetables such as radishes and carrots,
Ginger, wasabi and other rhizomes, cucumbers and other cucumber, or apples and pears and other fruits are grated with a grinder, slicer, or other grinding means, and then added to the dish as a `` grated '' or eaten directly. Have been. Also, there are provided grated products in which a grated product is filled and sealed in a container such as a bottle or a tube, and grated-containing foods such as dressings and beverages to which a grated product is added.

[0003] By the way, the grater obtained by the conventional method sometimes has no apparent volume. For example, in this case, a radish grated radish obtained by grinding a washed and peeled raw radish is added to a dressing to produce a radish-grated dressing. In this case, the apparent volume of the grated radish is not felt for the added amount, and the feeling of solid and lumpy grit peculiar to the dressing containing the grated radish tends to be poor. Therefore, in order to manufacture a dressing having the voluminous appearance of grated radish, it is necessary to increase the amount of grated radish, and as a result, the cost tends to increase.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a grated material having a more voluminous appearance than that obtained by a conventional method. The present invention also provides
It is an object of the present invention to provide a grated-containing food containing a grated with a sense of volume.

[0005]

Accordingly, as a result of repeated studies by the present inventors, in grinding edible plants, such as root vegetables, rhizomes or fruits, which can be processed into a grated product, the edible plants are reduced. By pre-heating food-eating plants,
It was found that graters with a more voluminous appearance than conventional products could be obtained.

[0006] The present invention is based on this finding,
The gist of the invention is a method for producing a grated product, which comprises subjecting an edible plant that can be processed to a grated product to a heat treatment and then a grinding treatment.

Another aspect of the present invention is a method for producing a grated plant, which comprises shredding the edible plant prior to subjecting the edible plant to heat treatment.

[0008] Another gist of the present invention is a grated food containing a grated product obtained by the above-mentioned production method.

[0009] Another aspect of the present invention is a liquid seasoning containing a grated product obtained by the above production method.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION "Grated" in the present invention is a ground product obtained by grinding an edible plant. The edible plant can be subjected to a grinding process to a ground product,
Anything that can be eaten is acceptable. Examples include root vegetables such as radish and carrot, rhizomes such as wasabi and ginger, fruits such as apple, pear and persimmon, garlic, onion and the like.

In the present invention, when the edible plant is ground, the edible plant is subjected to a heat treatment. Before performing the heat treatment, the edible plant may be subjected to a pretreatment such as washing with water, peeling or removing seeds, or shredding. In particular, by shredding edible plants, a good flavor can be obtained. This is because the heat treatment time is shortened, and the reduction and deterioration of the flavor of the edible plant due to heat are suppressed. The shredding may be performed using a known shredding means such as a die cutter or a slicer. The size of the edible plant pieces after shredding is 5 mm to 15 mm
Is preferred.

In the present invention, edible plants that have been subjected to pretreatment or not are subjected to heat treatment. By this heat treatment, it is possible to obtain a grated with a more voluminous appearance than a non-heated edible plant that has been ground as it is. This effect is considered to be due to the fact that the individual particles constituting the milled material are less likely to collapse by heating the edible plant. That is, when the edible plant is subjected to a heat treatment and then subjected to a grinding treatment, a ground product containing a large amount of edible plant particles without collapse can be obtained. Since the individual particles without collapse have a large volume, the milled material containing a large amount of the particles has a large volume as a whole. In other words, a grater having a voluminous appearance can be obtained.

As the heat treatment means, known heating means such as hot water immersion, steaming, and microwave heating may be used. The heat treatment is performed so that the hardness of the edible plant is equal to or higher than that before the heat treatment. For example, it is preferable to set so that the central temperature of the edible plant rises to 50 ° C to 100 ° C. The central temperature of edible plants is 7
By performing heat treatment at a temperature of 5 ° C. or higher, enzymes that cause deterioration of flavor and color tone are inactivated, and molds, yeasts, coliforms, and the like that cause deterioration are killed. Grater with excellent properties can be obtained. Heat treatment time is at least the time until the central temperature of the edible plant reaches a predetermined temperature, in a range in which the hardness of the edible plant can maintain the same or higher hardness as before the heat treatment. , May be set according to the heat treatment temperature. If the heat treatment time is too short or too long, it tends to be difficult to obtain a voluminous grater. Therefore, it is preferable to end the heating process when the central temperature of the edible plant reaches a predetermined temperature.

When the edible plant is subjected to the heat treatment, the edible plant may be heated to a predetermined temperature at a time, or once maintained at a relatively low temperature range of 50 ° C. to 60 ° C. Thereafter, a two-stage heating in which the temperature is further raised to a high temperature range may be performed.

Next, the heat-treated edible plants are ground to obtain grated. Grinding treatment of edible plants, using known grinding means such as Comitrol, food slicer, grater, etc., the treatment conditions so as to have a suitable particle size according to the type of edible plant to be treated. You only need to set it.

The grater obtained by the above steps has a more voluminous appearance than that obtained by the conventional method. This grated can be eaten as it is, but it is filled and sealed in a sealed container such as a bottle or tube, and if necessary, subjected to heat sterilization treatment, bacteriostatic treatment by pH adjustment, etc., grated wasabi, grated ginger, grated garlic,
You may provide as a preserved grated product, such as a maple grated and a radish grated.

Further, the grated product obtained by the production method of the present invention can be added to foods such as liquid seasonings and beverages to provide grated food. This grated food has the following effects. In other words, when the same weight of the conventional grated-containing food is added, a grated-containing food having a more voluminous appearance than a conventional product can be obtained. Conversely, by adding a smaller weight than the conventional product, it is possible to obtain a grater-containing food having the same voluminous feel as the conventional product.

The grated food includes the grated food obtained by the above-mentioned production method, and covers all foods conventionally eaten with the grated food. For example, citrus juice,
One or more of salt, soy sauce, soup, vinegar, edible fat, sugar, spices, thickeners, etc. are appropriately selected and mixed with grated soy sauce, wasabi soy sauce, soup for grated soba, Grated-containing liquid seasoning such as radish dressing, or grated-containing beverages containing grated fruits such as grated apples and grated pears, as well as grated hamburgers, grilled fish, crepe grated radish, nameko, grated soba, wasabi soup Foods and the like that have been grated are mentioned.

The above-mentioned grated-containing food can be filled and sealed in a product container and, if necessary, subjected to a heat sterilization treatment to provide a grated-containing food having a more voluminous appearance than conventional products. Hereinafter, the present invention will be specifically described based on examples.

[0020]

Example 1 Raw radishes washed and peeled were cut into 10 mm square pieces with a food cutter, and the radish pieces were cut into 9 pieces.
The radish pieces were put into hot water at 0 ° C., held for 1 to 2 minutes, and subjected to heat treatment (the center temperature reached 75 ° C.) to obtain heat-treated radish pieces. The heat-treated radish pieces had the same hardness as before the heat treatment, and no softening was observed.
Next, the heat-treated radish pieces were immersed in water at 20 ° C., cooled with water, and then put into a comitrol and subjected to a grinding treatment to obtain radish. Next, this grated radish was used as sample 1
Sample No. 4 to Sample No. 4, and the solid content of each sample was measured to confirm the presence or absence of voluminous feel. Table 1 shows the measurement results. In addition, the measuring method of the solid content of grated radish is as follows. That is, each sample was put on a mesh of 1 mm in diameter, the total weight of the radish particles turned on without passing through this mesh was measured, and this measured value was expressed as a weight% based on the weight of each sample before passing through the mesh, and And

[0021]

Comparative Example 1 The same radish as used in Example 1 was replaced with 10
Raw radish pieces obtained by chopping into mm squares were ground without any heat treatment with a Comitrol to produce grated radish. The grated radish was designated as Samples 5 to 8, and the solid content was measured in the same manner as in Example 1. Table 1 shows the results.

[0022]

[Table 1]

As is clear from Table 1, Samples 1 to 4
(Example 1 product) was found to have a larger amount of solids than Samples 5 to 8 (Comparative Example 1 product) and to have a sense of volume.
This is the same when actually observing visually.
It was confirmed that 〜4 was larger than Samples 5 試 料 8. When each sample was eaten after measuring the solid content of Samples 1 to 4, the spiciness and aroma peculiar to the radish grated were favorably maintained despite the heat treatment. Also,
When each sample was filled and sealed in a container and stored at 10 ° C. for 14 days, no yellowing was observed in Samples 1 to 4, and the whiteness immediately after the grinding treatment was maintained. On the other hand, yellowing was remarkably observed in Samples 5 to 8.

[0024]

Example 2 Raw radishes washed and peeled were cut into 10 mm square pieces using a food cutter, and the radish pieces were cut into 7 pieces.
Hold for 20 minutes in hot water at 0 ° C.
The temperature was raised to ° C., and the mixture was maintained for 1 minute to perform a heat treatment on the radish pieces (the central product temperature reached 75 ° C.) to obtain heat-treated radish pieces. The radish pieces had the same hardness as before the heat treatment, and no softening was observed. Next, the heat-treated radish pieces are immersed in water at 20 ° C., water-cooled, then put into a comitrol and subjected to a grinding treatment, and radish grated (sample 9).
I got Next, the solid content of Sample 9 was measured in the same manner as in Example 1, and the presence or absence of voluminous feeling was confirmed. Table 2 shows the results.

[0025]

Comparative Example 2 The same radish as used in Example 2 was replaced with 10
Raw radish pieces were obtained by chopping into 角 mm squares, and the radish pieces were ground without any heat treatment with a Comitrol to obtain radish (sample 10). Next, the solid content of the sample 10 was measured in the same manner as in Example 1, and the presence or absence of a sense of volume of the sample 10 was confirmed. Table 2 shows the results.

[0026]

[Table 2]

As is clear from Table 2, Sample 9 was Sample 1
It was recognized that the amount of solids was larger than 0 and that there was a sense of volume. Note that the same applies to the case where visual confirmation is made.
The sample looked higher than the sample 10. After the solid content of the sample 9 was measured, when the sample 9 was eaten, the spiciness and aroma peculiar to the radish grated were well maintained despite the heat treatment. Next, each of the sample 9 and the sample 10 was filled in a container and sealed.
After storage for 4 days, Sample 9 did not show any yellowing and maintained the whiteness immediately after the grinding treatment. On the other hand, it was confirmed that Sample 10 was significantly yellowed.

[0028]

Example 3 120 parts by weight of the grated radish obtained in Example 1 were mixed with 170 parts by weight of soy sauce, 70 parts by weight of sucrose, 40 parts by weight of vinegar, 30 parts by weight of a mirin-style seasoning, and 5 parts by weight of fruit juice. 435 parts by weight of radish dressing was prepared. Next, the grated radish dressing was filled and sealed in a transparent plastic bottle, and subjected to heat sterilization at 85 ° C. for 7 minutes to obtain a grated radish dressing in a bottle. The grated radish contained in this dressing had a voluminous appearance. Next, when the bottle was opened and the grated radish dressing was put on the boiled sliced beef and lettuce, the solid feeling of moromoro derived from the grated radish was sufficient. In addition, despite the heat treatment, the flavor of the grated radish was well maintained.

[0029]

Comparative Example 3 A radish dressing was obtained in the same manner as in Example 3, except that the radish grated in Comparative Example 1 was used in an amount of 120 parts by weight. The product of Comparative Example 3 contained grated radish having the same weight as the product of Example 3, but the product of Comparative Example 3 was less voluminous than the product of Example 3. In addition, when the product of Comparative Example 3 was put on boiled sliced beef and lettuce, compared to the case of applying the product of Example 3, the radish was not as voluminous as it was, and the solid radish was not so crisp. Was.

[0030]

According to the production method of the present invention, it is possible to obtain a grater having a more voluminous appearance than that obtained by the conventional method. In addition, the grated food containing the grated product obtained by the present invention seems to contain a larger amount of grated food than the conventional product when the same weight of the conventional product is added. On the other hand, even with the addition of a smaller weight than the conventional product, it is possible to produce a grater-containing food with the same voluminous appearance as that of the conventional product. It is possible.

Claims (4)

[Claims] 1. A method for producing a grated plant, comprising heating a edible plant that can be processed into a grated plant and then grinding the edible plant. 2. The method according to claim 1, wherein the edible plant is shredded before the edible plant that can be processed into a grated product is subjected to heat treatment. 3. A grated food containing the grated product obtained by the method according to claim 1. 4. The grated food according to claim 3, wherein the grated food is a liquid seasoning.