JP2735804B2 - How to make grated root vegetables - Google Patents

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 root vegetables such as radish that can be stored at room temperature for a long period of time.

[0002]

2. Description of the Related Art Recently, grated ginger, grated autumn leaves, grated radish, and other root vegetables such as grated ginseng, grated radish, etc., which have been dramatically increasing in demand among restaurant operators or general consumers, have their texture, flavor, flavor, etc. Therefore, it is difficult to sterilize by heating as in the case of other food materials, and there is a problem that storage stability is poor. However, a method of reducing and sterilizing enzyme activity by pH adjustment or a method of freezing after sealing has been developed, and grated products in sealed containers and bottled products requiring refrigeration have come to be marketed.

At present, grated root vegetables such as grated radish and grated ginger are commercially available as pH adjusters containing organic acids such as acetic acid, lactic acid, succinic acid, tartaric acid and fumaric acid, and discoloration inhibitors such as vitamin C, In many cases, the storage stability is enhanced by adding an antioxidant such as vitamin E. The preservability is provided by maintaining the grated root vegetables at an acidity of about pH 4 to 5 by the pH adjuster to prevent sterilization and bacterial growth. From the viewpoint of sterilization and preventing the growth of bacteria, it is desirable to maintain the pH in a more strongly acidic region, but when trying to lower the pH with a pH adjuster currently used, the acidity becomes strong. It will spoil the flavor of the grated product. Therefore, at the time of preservation, refrigeration preservation is required, and the preservation period has to be shortened to about one week at present.

On the other hand, as a grated product which can be stored for a long period of time, there is known a product which has been subjected to freezing treatment to enhance its preservability. Before the freezing treatment, for example, the inside of the container containing the grated products is filled with an inert gas to replace the oxygen in the container to make it oxygen-free, or to add a substance having a bactericidal action, etc. In general, a treatment for preventing the growth of bacteria is performed. When the freezing process is performed, the manufacturing process becomes complicated. Furthermore, the consumer must use the grated product to defrost, which requires extra effort. There is also a problem that the excessively thawed amount is difficult to re-store and must be discarded.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing grated root vegetables such as radish that can be stored at room temperature for a long period of time even in a raw state while being grated.

[0006]

According to the present invention, a root vegetable is prepared by adding an oxidation-reduction potential (Eh) of +1,000 mV (Ag / AgC
1) A method for producing a grated root vegetable product which can be stored at room temperature for a long time, characterized by being immersed in strongly acidic water (having a pH of 2.7 or less) containing active chlorine and active oxygen. In particular, it is preferred that after the root vegetables are processed to a grated state, they are heat-treated, dehydrated, then immersed in the above-mentioned strongly acidic water, and further dehydrated.

The strongly acidic water used in the step of pickling the root vegetables may have a pH of 2.7 or less or an oxidation-reduction (E
h) +1,000 mV (Ag / AgCl) or more,
pH 2.3-2.7 or redox potential (Eh) +100
It is preferably 0 to +1200 mV (Ag / AgCl), and acidic water containing active chlorine and active oxygen is preferably used. In particular, as the strong acid water, it is desirable to use strong acid water which can be obtained by electrolysis of tap water to which a very small amount of salt is added using a special electrode through a diaphragm.

[0008] It is preferable to use about 5 times the volume of the strongly acidic water in the dehydrated state. The time to soak the grated root vegetables in the strongly acidic water is 2 minutes to 3 minutes.
0 minutes, especially 5 minutes to 15 minutes is preferred. Less than 2 minutes is not enough to reduce the activity of enzymes that cause browning such as polyphenol oxidase, and the effect does not change even if immersed for 30 minutes or more. Range is desirable.

In the heat treatment, the heating temperature is preferably from 70 ° C. to 95 ° C., particularly preferably about 90 ° C. If the temperature is lower than 70 ° C., no bactericidal effect can be expected, and if it exceeds 95 ° C., the texture, flavor and the like of the grated product are impaired. For the same reason, it is preferable that the heat treatment be performed by raising the temperature to 90 ° C. and holding for 1 minute to 10 minutes, particularly 2 minutes to 5 minutes. Further, when performing the heat treatment, it is preferable to add an appropriate amount of water to uniformly heat the whole root vegetables in the grated state. After the heat treatment, it is preferable to cool to room temperature before soaking in strongly acidic water, and it is more preferable to cool the grated product quickly so as not to impair the texture and flavor of the grated product.

The dehydration treatment is performed twice after the heat treatment and after the immersion treatment in strongly acidic water. First, remove the water added to facilitate the heat treatment before the heat treatment and the cooling water added for cooling after the heat treatment, so that the strongly acidic water can sufficiently penetrate the grated product, Perform dehydration. Then, after being immersed in strongly acidic water, the preservability of the grated product is enhanced, and in particular, to prevent the spicy component allyl isothiocyanate from being decomposed by water and impairing the texture during storage. In order to sufficiently swell the grated product in the seasoning liquid to be added in the step, dehydrate sufficiently. Thereafter, it is preferable to add a seasoning liquid containing no water, for example, a known alcohol-based seasoning liquid, to adjust the taste, and to make the liquid state.

[0011] Thereafter, to prevent discoloration and denaturation due to exposure to irradiation light, to avoid a rise in temperature above normal temperature, to minimize the influence from the external environment, to further improve the storage stability, and For convenience of the above, it is preferable that the root product is sealed in a light-tight airtight container. As the light-tight airtight container, a bag made of aluminum or aluminum vapor-deposited, which is easy to handle and easily obtainable, is particularly preferable. In addition, when enclosing in the light-tight airtight container, it is preferable to individually enclose the small amount at a time from the viewpoints of convenience in distribution and use, and enhancement of the preservability of the left-over grated product.

Next, the production method of the present invention will be specifically described with reference to an embodiment.

First, root vegetables such as radish are ground by a usual method using a grater or the like, and then placed in a heating pot such as a hot kneader and heated to about 90 ° C. for sterilization. After the heating, cooling water is added into the kettle to rapidly cool to about 30 ° C., transferred to a centrifuge, and subjected to a dehydration treatment to obtain a dehydrated cake. Next, it is immersed in the strongly acidic water about 5 times the dehydrated cake, stirred, and left for about 5 to 15 minutes. Then, after dehydration again to sufficiently remove water, a seasoning liquid containing almost no water, such as alcohol, mirin, and saccharides, is added to obtain a fluidized grated product.

Further, the grated products are individually sealed in small amounts into aluminum bags.

[0015]

In the production method of the present invention, the activity of enzymes causing browning such as polyphenol oxidase can be reduced by treating grated root vegetables with strongly acidic water. Can be prevented from discoloring to brown. Further, unlike the conventional pH adjuster, the acidity of the strongly acidic water is not adjusted by an organic acid or the like. Therefore, by treating with the strongly acidic water, the strongly acidic water has a pH of 2.7 or less. Regardless, it does not increase the acidity of the grated root vegetables and does not impair the original flavor of the grated products.

[0016]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.

After 1000 g of radish was ground using a grater, it was transferred to a hot kneader, heated to about 90 ° C., kept at 90 ° C., and heated for 2 to 3 minutes with stirring. Then, inject an appropriate amount of cooling water and grated radish about 3
Cooled to 0 ° C. The cooled grated radish was transferred to a centrifugal separator and subjected to a dehydration treatment to obtain 141 g of a grated radish in a dehydrated cake state. The grated radish in the dehydrated cake state was immersed in five times the volume of strongly acidic water (700 ml) and allowed to stand at room temperature for 10 minutes. Next, the grated radish treated with the strongly acidic water was transferred again to the centrifugal separator to perform a dehydration treatment, thereby obtaining 120 g of a grated radish in a dehydrated cake state. Then, it was immersed in a seasoning liquid tank containing mirin, fructose, sorbitol, vitamin C, fragrance and the like, and the taste was adjusted. 10 g of the grated radish thus produced was individually sealed in an aluminum bag and sealed with a seal to obtain a sample for a storage test described below.

In the storage test, a sample containing 10 g of the above grated radish was placed in a thermostat at 30 ° C., and left for 7 weeks.
The test was carried out by taking out every week and checking the storage condition and taste. Table 1 below shows the test results.

[0019]

[Table 1] From Table 1 above, it was found that the grated radish obtained by the production method of the present invention did not show any change in color and flavor even at 30 ° C. for at least 3 weeks, and could be stored well. From this test result, it can be presumed that storage at room temperature is possible for about 5 weeks.

[0020]

According to the method for producing a grated root vegetable product of the present invention, a grated product that can be stored for a long period of time at room temperature without deterioration in flavor or browning can be obtained. Since the grated products do not need to be refrigerated as in the case of conventional grated products, they can be arranged on ordinary display shelves during the distribution process and do not require special equipment for refrigerated storage. Further, unlike the conventional bottle filling, it is not necessary to fill the upper space of the grated product with an inert gas such as nitrogen. Further, since no freezing treatment is performed, the manufacturing process is not complicated. In addition, it is very convenient because it can be used as it is without thawing when used by general consumers. In addition, since individual packages can be individually packaged in small amounts, the package can be opened and used in a necessary amount, which is convenient. This also helps to keep the rest of the grated product out of the atmosphere and preserves its shelf life.

Claims (3)

(57) [Claims] (1) Root vegetables are subjected to oxidation-reduction potential (Eh) +1,00
A method for producing grated root vegetables that can be stored at room temperature for a long time, characterized by being immersed in an acidic water containing active chlorine and active oxygen, which is 0 mV (Ag / AgCl) or more. 2. The method for producing a grated root vegetable product according to claim 1, wherein the step of processing the root vegetable to a grated state before dipping in the acidic water, the step of heat-treating the grated root vegetable, A method for producing a grated root vegetable product that can be stored at room temperature for a long period of time, wherein the grated root vegetable is immersed in the acidic water and then dehydrated. 3. The method for producing a grated root vegetable product according to claim 2, further comprising, after the dehydrating step, a step of enclosing the grated root vegetable in a light-tight airtight container. A method for producing grated root vegetables that can be stored for long periods at room temperature.