JP2008263881A - Vegetable processed food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed food by which vegetable can be eaten without resistance by being easily served for a meal to a usual table and can satisfy palate feeling and flavor. <P>SOLUTION: A vegetable processed food contains water, vegetable processed into a liquid or slurry state, agar and dietary fiber, and consists of gel where the weight ratio of the processed vegetable, agar and dietary fiber is 100:10-30:10-30. Collagen and sugar are also included in the vegetable processed food. A gel precursor consisting of a mixture where the weight ratio of the processed vegetable, agar and dietary fiber is 100:10-30:10-30 is gelatinized by lowering the temperature after a heat treatment. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a processed vegetable product hardened in a gel form and a method for producing the same.

Vegetable fiber and vitamins are said to be good for health, so in order to eat vegetables without resistance, at least one of fats and oils, eggs, sugars, dairy products, fruits, etc. was added to powdered vegetables A confectionery-like processed food is disclosed (for example, see Patent Document 1). However, a processed food that can be easily eaten on an ordinary table for eating and can eat vegetables without resistance satisfies the texture and flavor. The current situation is that it is difficult to find anything.
JP 2002-360173 A

  An object of the present invention is to provide a processed food that can be easily eaten on a normal table for eating, eat vegetables without resistance, and satisfy the texture and flavor.

  The gist of the present invention includes water, vegetables processed into liquid or slurry, agar, and dietary fiber, and the weight ratio of vegetables processed into liquid or slurry, the agar, and dietary fiber is 100. : 10 to 30: It is to be a processed vegetable product made of gel that is 10 to 30.

  The processed vegetable product may further contain collagen.

  The processed vegetable product may further include sugar.

  Moreover, the gist of the present invention is that the processed vegetable product is a processed vegetable product package that is hermetically packaged in a retort heating container.

  Further, the gist of the present invention includes water, vegetables processed into liquid or slurry, agar, dietary fiber, and the weight ratio of vegetables processed into liquid or slurry, the agar, and dietary fiber. Is a method for producing a processed vegetable product, characterized in that a gel precursor made of a mixture of 100: 10 to 30:10 to 30 is cooled and then gelled.

  The temperature of the heat treatment may be 105 to 120 ° C.

  The heat treatment may be performed in a state where the gel precursor is hermetically packaged in a retort heating container.

  ADVANTAGE OF THE INVENTION According to this invention, the processed food which can be easily used for a meal on a normal table, can eat vegetables without resistance, and satisfies texture and flavor is provided.

  The processed vegetable product of the present invention is a processed vegetable product comprising a gel containing water, liquid or slurry processed vegetable, agar, and dietary fiber. The processed vegetable product can be obtained by heating a gel precursor comprising a mixture containing water, vegetable or agar processed into a liquid or slurry state, and preferably by cooling to room temperature after heating. it can. If the heating temperature is too high or too low, the processed vegetable product becomes soft. Therefore, the heating temperature is preferably 105 to 120 ° C. Moreover, it is preferable that the heating temperature is 105 to 120 ° C. because the original color of the vegetable used appears clearly in the processed vegetable product. If the heating temperature is out of this range, the original color of the vegetable is difficult to appear clearly in the processed vegetable product. This heating is preferably performed in a hermetically sealed state so that the color appears clearly. For example, it is preferable that heating is performed by enclosing the gel precursor in a packaging container used for retort sterilization.

  Moreover, this gel precursor heated in the airtightly packaged state becomes the gel-like processed vegetable product of the present invention in the airtightly packaged state. This processed vegetable product can be stored in a hermetically packaged state, and in this storage, the flavor and color can be maintained at almost the initial stage for at least three months. In hermetically sealed packaging, it is more preferable to deaerate and seal so that air does not remain inside the packaging container in order to maintain the flavor and hue in the packaged state for a long period of time.

  The vegetable processed product package, which is the gel-like processed vegetable product of the present invention in a hermetically packaged state, can save time and space for storage and transport compared to normal cooked products of vegetables and vegetables. Since it is sufficient to cut and use the processed product at the time of use, distribution is facilitated.

  It is preferable that this gel precursor contains 250 to 350 parts by weight of water with respect to 100 parts by weight of vegetables processed into a liquid or slurry form in order to obtain a stable gel.

  Vegetables processed into a liquid or slurry form include vegetable juice, concentrated juice, grated vegetables, ground, grated, raw or boiled vegetables Examples include crushed or ground products, and raw or boiled vegetables that have been boiled and then boiled.

  The vegetables used in the present invention are not particularly limited, but carrots, sweet potatoes, potatoes, potatoes, potatoes, burdock, daikon, turnips, beetle, potatoes, sweet potatoes, bean jam, potatoes, sweet potatoes, sweet potatoes, sweet potatoes, camellia potatoes, scallops, lilies, Root vegetables such as chorogi, wasabi, eggplant, pumpkin, cucumber, tomatoes, peppers, horse chestnuts, garlic, hayato uri, occhini, hechima, okura, oya pea, green beans, green peas, edamame, sesame, sweet peas, peas Fruits, vegetables, cabbage, spinach, chisha, lettuce, celery, parsley, tsukena, kosai, mitsuba, shiso, komatsuna, shin Giku, Seri Watercress, kale, shakusana, hakusai, bakchoi, mustard, takana, awkward, modern, santouna, chikensai, arabana, kohlrabi, seiwasabi, wormwood, fuki, bracken, spring , Horsetail, okahijiki, sansho leaves, moroheiya, tsurumurasaki, leafy vegetables such as burdock, tofu, tofu, hanayasa, cauliflower, broccoli, kairan, artichoke, myouga, kiku, fukinoto, nanohana Flower vegetables, nagane onion, onion, leek, scallop, asagi, leak, rag onion, shallot, raccoon, garlic, garlic, like bulbous vegetables, bamboo shoot, udon, asparagus, bean palm , Stalks and vegetables like bean sprouts, shiitake mushrooms, tanned mushrooms, nameko, enokitake mushrooms Bamboo shoots, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms shimeji, mushrooms, jellyfishes, houkitake, fungi like matsutake mushrooms, wakame, hijiki, mushrooms, mushrooms, mushrooms, mozuku And seaweeds such as Aonori.

  Dietary fiber is a powder mainly composed of cellulose or polydextrose. The dietary fiber can be obtained, for example, by drying or freeze-drying a fibrous plant and then pulverizing and refining as necessary. Alternatively, for example, polysaccharides can be obtained by drying after enzyme treatment.

  The processed vegetable product of the present invention is in the form of a gel, but has a property that easily breaks against a deformation action caused by an external force, and does not have a tough deformation recovery property such as konjac. For this reason, when a young person or an elderly person eats, it is easily crushed and deformed in the mouth and is extremely easy to eat, and there is no danger of trouble that can be used in the throat.

  In addition, the processed vegetable product of the present invention does not pretend so much when an external force is applied, and the cracked surface caused by the external force is not likely to have a shape like the surface when the glass is broken, and the external force is not Since only the applied portion is easily deformed so as to be crushed, it can be easily cut with a knife or fork, and can be easily cut into a desired size suitable for eating. It can be easily crushed with a spoon or chopsticks, making it easy to eat. In particular, it can be suitably used for sick persons for the same purpose as liquid food. In addition, small pieces of raw edible plants such as watercress and radish can be easily stabbed to become independent and serve as table accessories. Furthermore, it can be sliced to a thickness of about 1 to 3 mm and put on foods such as bread and cookies.

  Furthermore, since the processed vegetable product of the present invention is liquefied by heating, cooking with the ingredients can be performed by heating with a frying pan or the like while mixing with other ingredients such as noodles. Moreover, in this case, it can be easily cut into a desired size before mixing with other ingredients.

  In addition, the processed vegetable product of the present invention has the flavor of the vegetable as a raw material, but the texture unique to the vegetable is almost lost, so it can be easily accepted by children who dislike vegetables.

  The processed vegetable product of the present invention may contain collagen. The weight ratio of vegetable and collagen processed into a liquid or slurry is preferably 100: 2-6. By containing collagen in this ratio, the texture of the processed vegetable product becomes soft, which is preferable.

  The processed vegetable product of the present invention may contain calcium lactate. The weight ratio of vegetable or calcium lactate processed in liquid or slurry is preferably 100: 2-6.

  Furthermore, the processed vegetable product of the present invention may contain a thickening polysaccharide such as xanthan gum.

  Furthermore, the processed vegetable products of the present invention may contain seasonings such as salt, pepper, soy sauce, sugar, and syrup. The content ratio of vegetables and sugar processed into a liquid or slurry form is preferably 100: 20 to 40 in terms of flavor.

  In the processed vegetable product of the present invention, when the agar content ratio is less than 10 (weight ratio; agar is dry weight) with respect to the vegetable 100 processed in a liquid or slurry state, the processed vegetable product becomes too soft. When the content of agar exceeds 30 (weight ratio) with respect to the vegetable 100 processed into a liquid or slurry, the processed vegetable product becomes too hard, and a feeling of pre-preparation occurs, so that the processed vegetable product is separated. However, it is not preferable in terms of texture.

  In the processed vegetable product of the present invention, when the content ratio of dietary fiber is less than 10 (weight ratio) with respect to the vegetable 100 processed into a liquid or slurry state, the processed vegetable product becomes too soft. A form is stabilized as the content ratio of dietary fiber is 10-30 (weight ratio) with respect to the vegetable 100 processed into the liquid form or the slurry form. When the content ratio of dietary fiber is more than 30 (weight ratio) with respect to vegetable 100 processed into a liquid or slurry state, the texture is unfavorable.

  Supplemental ingredients such as vitamins and GABA (γ-aminobutyric acid) may be added to the processed vegetable product of the present invention.

[Example 1]
Carrot puree 100 parts by weight Powdered agar 18 parts by weight Sugar (upper white) 30 parts by weight Dietary fiber (trade name: Neutriose: manufactured by Rocket Japan Co., Ltd.) 18 parts by weight Collagen (manufactured by Norland: Fish collagen) 4 parts by weight Water 300 parts by weight are mixed, and a plurality of packs obtained by retort pack (sealed packaging in a retort heating packaging container) are heated at 110 ° C. for 40 minutes and then cooled to room temperature to obtain a processed vegetable vegetable product It was. Each pack was 40 × 50 × 30 mm in size, and was hermetically sealed by deaeration so that no air remained inside the packaging container.

  This processed vegetable product had a carrot flavor and a bright carrot color. Moreover, it was possible to easily cut it into a 1 cm square eyelid with a knife. Moreover, it was easily crushed with a spoon. However, the watercress leaves were pierced and allowed to stand up, resulting in a food decoration effect. The texture was soft, with no pre-feel. Even if I swallowed it, there was no feeling that I could use in my throat. I gave this processed vegetable product to a 7-year-old child (1 boy) who doesn't like carrots and ate without resistance.

  This processed vegetable product (processed vegetable product package) that had been enclosed in the packaging container was eaten after storage at room temperature for 3 months, but the texture, flavor, and color were almost the same as freshly processed vegetable products.

[Example 2]
Murasaki stuffed product 90 parts by weight Powdered agar 18 parts by weight Sugar (upper white) 20 parts by weight Dietary fiber (trade name: Neutriose: manufactured by Rocket Japan Co., Ltd.) 15 parts by weight Collagen (manufactured by Norland: Fish collagen) 3 parts by weight Part 300 parts by weight of water was mixed, heated at 110 ° C. for 30 minutes, and then cooled to room temperature to obtain a gel-like processed vegetable product.

This processed vegetable product had a purple flavor and a bright purple color. Moreover, it was possible to easily cut it into a 1 cm square eyelid with a knife. Moreover, it was easily crushed with a spoon. However, the watercress leaves were pierced and allowed to stand up, resulting in a food decoration effect. The texture was soft, with no pre-feel. Even if I swallowed it, there was no feeling that I could use in my throat.
[Example 3]

Tomato puree 140 parts by weight Powdered agar 18 parts by weight Sugar (upper white) 30 parts by weight Dietary fiber (trade name: Nutriose: manufactured by Rocket Japan) 25 parts by weight Collagen (manufactured by Norland: Fish collagen) 5 parts by weight Citric acid 1 part by weight Water 300 parts by weight were mixed, retort packed in the same manner as in Example 1, heated at 105 ° C. for 20 minutes, and then cooled to room temperature to obtain a processed vegetable vegetable product.

  This processed vegetable product had a tomato flavor and a bright tomato-like color. Moreover, it was possible to easily cut it into a 1 cm square eyelid with a knife. Moreover, it was easily crushed with a spoon. However, the watercress leaves were pierced and allowed to stand up, resulting in a food decoration effect. The texture was soft, with no pre-feel. Even if I swallowed it, there was no feeling that I could use in my throat.

  This processed vegetable product that had been enclosed in the packaging container was stored at room temperature for 3 months and then eaten. However, the texture, flavor, and color of the processed vegetable product were almost the same.

[Example 3]
Spinach puree 100 parts by weight Powder agar 20 parts by weight Sugar (upper white) 32 parts by weight Dietary fiber (trade name: Nutriose: manufactured by Rocket Japan Co., Ltd.) 18 parts by weight Water 300 parts by weight Retort packed, heated at 120 ° C. for 30 minutes, and then cooled to room temperature to obtain a processed vegetable vegetable product.

  This processed vegetable product had a spinach flavor and a bright spinach-like color. Moreover, it was possible to easily cut it into a 1 cm square eyelid with a knife. Moreover, it was easily crushed with a spoon. However, the watercress leaves were pierced and allowed to stand up, resulting in a food decoration effect. The texture was soft, with no pre-feel. Even if I swallowed it, there was no feeling that I could use in my throat.

  This processed vegetable product that had been enclosed in the packaging container was stored at room temperature for 3 months and then eaten. However, the texture, flavor, and color of the processed vegetable product were almost the same.

Claims (7)

Including water, liquid or slurry processed vegetable, agar, dietary fiber, the weight ratio of the liquid or slurry processed vegetable, the agar, the dietary fiber is 100: 10-30: 10-30 A processed vegetable product made from a certain gel. Furthermore, the processed vegetable product of Claim 1 containing collagen. The processed vegetable product according to claim 1 or 2, further comprising sugar. A processed vegetable product package, wherein the processed vegetable product according to any one of claims 1 to 3 is hermetically packaged in a retort heating container. Including water, liquid or slurry processed vegetable, agar, dietary fiber, the weight ratio of the liquid or slurry processed vegetable, the agar, the dietary fiber is 100: 10-30: 10-30 A method for producing a processed vegetable product, characterized in that a gel precursor composed of a certain mixture is subjected to a heat treatment and then cooled to be gelled. The temperature of the said heat processing is 105-120 degreeC, The manufacturing method of the vegetable processed goods of Claim 5 characterized by the above-mentioned. The method for producing a processed vegetable product according to claim 5 or 6, wherein the heat treatment is performed in a state where the gel precursor is hermetically packaged in a retort heating container.