JP7390526B2 - Frozen ohitashi using cooked frozen steamed vegetables and cooked frozen steamed fruits, frozen boiled vegetables, frozen fruit compote, and methods for producing them - Google Patents

Description

The present invention relates to frozen ohitashi, frozen boiled vegetables, and frozen fruit compotes using cooked frozen steamed vegetables and cooked frozen steamed fruits, and methods for producing them.

Conventional cooked frozen vegetables or frozen fruits are made by using frozen vegetables or fresh vegetables or frozen fruits, thawing them if necessary, dehydrating them, and then placing the dehydrated vegetables and seasoning liquid or frozen fruits in a heat-resistant and cold-resistant bag. It was generally made by filling fruit and syrup, vacuum packaging, sterilizing, and quickly freezing.

JP2019-047825 Method for producing frozen vegetables and foods containing them JP2018-170975 Method for improving texture of frozen vegetables JP2018-164429 Method for producing processed vegetables

Among these, a drawing process is incorporated in JP-A-2018-170975.

Problems that the invention aims to solve

Cooked frozen vegetables or cooked frozen fruits produced by the method described in the "Background Art" section cannot prevent nutritional components and flavor from being washed away during the thawing and dehydration process.
An object of the present invention is to prevent as much as possible the loss of nutritional components and flavor during the process of producing cooked frozen vegetables or cooked frozen fruits.

Additionally, if the nutritional components and umami flavor are lost, the taste inevitably deteriorates, and to compensate for this, a large amount of salt is often used.
Another object of the present invention is to realize cooked frozen vegetables that have an excellent taste even when the salt content is reduced, or to provide cooked frozen vegetables that have an excellent taste even when the sugar content is reduced. Realize fruit compote.

The present invention relates to cooked frozen steamed vegetables or cooked frozen steamed fruits made for medical school lunches (meals for inpatients and residents of medical facilities, nursing care/welfare facilities, etc.),
After thawing naturally, under running water, or in the refrigerator, you can eat it as is.
Furthermore, it is an object of the present invention to provide ingredients that can be mixed with various ingredients to provide a rich variety of oatashi, boiled ingredients, fruit compote, etc., and can be eaten with good taste and deliciousness even with reduced salt and sugar.

In order to meet this objective, it is important to keep the salt content of cooked frozen steamed vegetables below a certain level.
Conventional frozen cooked leaf vegetables use a seasoning liquid containing chemical seasonings, and also contain a certain amount of salt to maintain their taste.
It is important to keep the sugar content of cooked frozen steamed fruits below a certain level.
Conventional canned fruit uses a seasoning liquid that uses a pH adjuster, and also contains a certain amount of sugar to maintain its taste.

According to the Ministry of Health, Labor and Welfare's (Japanese Dietary Intake Standards 2020 Edition), the standard daily salt intake is less than 7.5g for men and less than 6.5g for women.
The World Health Organization also recommends less than 5g per day. Therefore, a standard of less than 6 g per day is also commonly used in medical school lunches. It is desired that the present invention also meet this standard.

When a dietitian creates a menu using nutrition management software,
Conventional frozen prepared foods for healthy people often have a standard salt content of about 1.5% to 2%.
If you are consuming main dishes and side dishes with a salt content of 2%, the appropriate daily intake would be 300g or less.
However, if you use main dishes and side dishes with less than 1% salt, the daily intake will be less than 600g, giving dieticians more freedom in creating menus, so there is a wide range of calorie or nutritional calculations. spreads. Prepared foods with less than 1% salt can be used to create a very wide variety of menus.

However, simply reducing salt and sugar results in foods with poor taste. Therefore, there has been a need to produce products that are delicious even with reduced salt and sugar content.
The inventor of this patent application has accumulated a lot of experience and knowledge, and as a result of repeated experiments, by using frozen steamed vegetables as raw materials and using natural Happo soup stock for the seasoning liquid [Example 1 [3]], By realizing cooked frozen steamed vegetables that do not impair taste even with reduced salt content, or by using frozen steamed fruits as raw materials and using syrup [Example 1 [3]] as a seasoning liquid, the taste remains unchanged even with reduced sugar content. We have realized cooked frozen steamed fruit that does not spoil the food.

For reference, Table 1 lists the recommended salt intake levels published by various organizations.

As a means to solve this problem, we invented the following frozen steamed vegetables or frozen steamed fruits. That is,
harvested, washed,
cut as needed,
Vegetables or fruits that have subsequently been steam blanched,
freeze quickly,
Store as needed,
Insert frozen vegetables or frozen fruits into a heat-resistant and cold-resistant bag,
Filling the heat-resistant and cold-resistant bag with seasoning liquid,
Vacuum packed,
Then unzip and
Pasteurize and
By rapid freezing,
storage and delivery as needed,
Cooked frozen steamed vegetables or frozen steamed fruits.

You can also use this cooked frozen steamed vegetables or cooked frozen steamed fruits.
The food can be thawed under running water, naturally, or in a refrigerator while still in the heat-resistant and cold-resistant bag, and can be eaten directly or reprocessed.
Achieve cooked frozen steamed vegetables or cooked frozen steamed fruits.

In the pasteurization process, to preserve the original taste, aroma, and color of vegetables or fruits,
In order to ensure that the center temperature satisfies the E. coli eradication conditions (75°C for 1 minute or more), pasteurization based on 75°C for 3 minutes is actually used.

Blanching, which is commonly done in the past, is often done by boiling.
This is because it requires less time and equipment and is easy to perform.
However, blanching using hot water can cause water-soluble substances such as vitamins, minerals, proteins, carbohydrates, and flavor components to dissolve into the hot water, leading to a deterioration in the quality of the food.
Furthermore, in conventional frozen ohitashi or frozen fruit products, the vegetables or fruits are thawed and dehydrated before being filled with seasoning liquid, resulting in the umami components and nutrients of the vegetables or fruits being leaked out.

In the present invention, by filling frozen steamed vegetables or frozen steamed fruits into a bag together with a seasoning liquid without thawing, a delicious ohitashi or fruit compote is realized in which the umami components and nutrients do not leak out.

The present invention uses a low temperature steam blanching method, which has the following advantages:
1. It removes odors from vegetables and fruits, increases flavor, and improves texture by affecting plant cells.
2. Browning and oxidation are extremely low compared to other heating methods.
3. Scum from vegetables and fruits can also be removed using low-temperature steam.
4. It is possible to produce frozen vegetables or frozen fruits with little freezing denaturation.
5. Next, by quickly freezing vegetables or fruits that have been subjected to low-temperature steam blanching, the flavor and sweetness can be preserved for a long time.
6. By adjusting the temperature and time of the low-temperature steam, you can adjust the hardness and texture of vegetables or fruits to suit your cooking purpose.
That's about it.

The present invention uses a method of filling frozen steamed vegetables or fruits without thawing them, which has the following advantages:
1. Prevents the umami components and nutrients from vegetables and fruits from leaking out.
2. By placing frozen steamed vegetables or fruits and seasoning liquid in a heat-resistant and cold-resistant bag and vacuum packaging, the seasoning liquid can easily soak into the vegetables or fruit.
3. The seasoning liquid replaces the water in the cells, allowing the flavor of the seasoning liquid to penetrate into the cells, resulting in delicious frozen cooked food.

In addition, for frozen steamed vegetables or frozen steamed fruits that have been thawed in the bag,
Because the food is blanched in low-temperature steam with almost no air, the food is less susceptible to oxidation, and the protein, fat, and functional ingredients of vegetables and fruits are less likely to leak out, making it easier to retain their nutritional value.

On the other hand, the amount of free water flowing out of cells is not constant depending on the type of vegetable or fruit and the shape and size of the cut.
For this reason, manufactured seasonings may undergo a certain concentration process.
Therefore, it is necessary to adjust the density of the seasoning liquid to be filled at the same time according to the amount of free water that is separated from the vegetables or fruits.
Furthermore, since vegetables or fruits are filled with seasoning liquid into heat-resistant and cold-resistant bags, it is possible to achieve a certain taste by filling a predetermined amount of vegetables or fruit and seasoning. Can be done.

in this way,
[1] In addition to using steamed vegetables or fruits that have been blanched with low-temperature steam instead of frozen vegetables or fruits that have been blanched with hot water, [2] Eliminating the need for thawing with water;
[3] Three methods of bag cooking
The taste can be significantly improved compared to conventional frozen prepared foods.

Furthermore, the advantage of this method is that by putting steamed vegetables or steamed fruits and seasoning liquid in a heat-resistant and cold-resistant bag and vacuum packaging, the seasoning liquid can easily soak into the vegetables or fruits.
Even if the salt concentration or sugar content ratio is reduced compared to conventional products, the taste can be improved.

By using the present invention, it is possible to change the target amount of sodium (salt equivalent) in the (Japanese Dietary Intake Standards (2020 edition)) announced by the Ministry of Health, Labor and Welfare for medical school lunches (hospital and elderly facility meals). It becomes possible to reduce salt to achieve this goal.

In general, reducing the salt content of cooked foods results in poor taste, but this can be improved by implementing the present invention. One of the methods is to use natural seasonings (Happo dashi) as seasoning liquid. As a result, it is possible to achieve the traditional Japanese taste of umami without the salty taste.

The main purpose of the low-temperature steam blanching used in the present invention is to inactivate enzymes that cause changes in color, texture, and aroma.
Thereby, enzymatic browning is suppressed.

Thereby, using frozen steamed vegetables or frozen steamed fruits as raw materials, deliciousness can be achieved without impairing the original taste of the vegetables or fruits.
In other words, by using frozen steamed vegetables or fruits, the vegetables or fruits can be harvested when they are in season, frozen for primary processing, and processed into final products when needed. The advantage is that you can eat vegetables or fruits all year round.

In other words, the product of the present invention is
It can be said that it has practical advantages in that it is easy to cook, the flavor is absorbed well, and the cooking time can be shortened.
As a result, the product of the present invention can be deliciously eaten without heating after being naturally thawed in a refrigerator or the like.

Diagram explaining the process of the present invention (diagram comparing the process of the non-freezing method, the conventional freezing method, and the method of the present invention)

Definition or explanation of terms

Here, the terms used in the claims and specification of the present application will be defined or explained.
"Low temperature steam blanching"
A saturated steam space (humidity 100%) lower than 100°C is called low-temperature steam, and a temperature of 95 to 40°C is used.
"Heat-resistant and cold-resistant bag" A bag for storing food ingredients, which can also be used for heat sterilization and freezing.
"Seasoning liquid" In this example, Happo dashi is used for vegetables, but syrup is used for fruits. Not limited to this, any liquid containing flavor components can be used.
``As needed'' Not required, but available when needed.
"Thaw under running water" Defrost under running water at room temperature.
"Low temperature sterilization" Sterilization of food by maintaining it at a predetermined temperature below 100°C for a predetermined period of time.

``Storage and delivery as necessary'' is carried out when there is a distance or time gap between the previous process and the next process.
"Nutritional Management Software" Nutritional management software is computer-based management software that manages menu management, nutritional calculations, food quantity management, ordering management, inventory management, nutritional guidance, health guidance, etc.

"Happo Dashi"
The addition of 10% of soy sauce and hon mirin to the total weight is called Happo dashi 10%.
The addition of soy sauce and hon mirin to 14% of the total weight is called Happo dashi 14%.
When soy sauce and hon mirin are added to 14% of the total weight and concentrated to 30%, it is called 14% concentrated.

[1] Based on cooked frozen ohitashi, low-salt, natural soup stock, no pH adjustment, no preservatives [2] Leafy vegetable ohitashi, spinach, komatsuna, bok choy, garland chrysanthemum, rape blossoms, white cabbage, The main ingredients are cabbage, Chinese cabbage, delicious vegetables, etc. [3] The seasonings are natural seasonings extracted from bonito flakes, kelp, and shiitake mushrooms, and Happo dashi with hon mirin and soy sauce is used [4] Ingredients Steamed vegetables are used without thawing, and Happo dashi is concentrated to adjust the taste [5] Happo dashi is a Happo soup stock that is filled into bags according to the type of steamed vegetables, cut shape, and size. [6] The amount of Happo dashi to be filled is determined after thawing the product and checking the taste.
[7] To reduce salt content, keep the salt content within 1% of the content.

The ohitashi produced in the present invention is produced by the production method described below.
If necessary, take out the frozen semi-finished steamed spinach 20 x 20 mm from the freezer and visually sort it, then
Fill a heat-resistant and cold-resistant bag with 400 g of frozen steamed spinach (20 mm) and 100 g of natural dashi (Happo dashi 10%) for a total of 500 g.

After vacuum packaging the filled frozen steamed spinach (20 mm) and Happo soup stock, pour running water over the outside of the bag to thaw the bag.

The thawed bag was pasteurized (at 80°C for 14 minutes) and boiled to meet the conditions for killing E. coli (at 75°C for 1 minute or more) at the center temperature of the vegetables.
(The actual product is kept at a center temperature of 75℃ for more than 3 minutes)
After heat sterilization, cool with running water (water temperature 10°C or less), arrange on a tray to form a shape, and then quickly freeze (-30°C) to use as a frozen spinach ohitashi base.

The boiled food produced in the present invention is produced by the production method described below.
If necessary, take out the frozen semi-finished steamed pumpkin from the freezer and visually sort it.
Fill a heat-resistant and cold-resistant bag with 500 g of frozen steamed pumpkin and 125 g of natural dashi (Happo dashi 10%) for a total of 625 g.

After vacuum packaging the filled frozen steamed pumpkin and Happo soup stock, pour running water over the outside of the bag and thaw it while still in the bag.

The thawed bag was pasteurized (at 80°C for 14 minutes) and boiled to meet the conditions for killing E. coli (at 75°C for 1 minute or more) at the center temperature of the vegetables.
(The actual product is kept at a center temperature of 75℃ for more than 3 minutes)
After heat sterilization, cool under running water (water temperature 10°C or less), arrange on a tray to form a shape, and then quickly freeze (-30°C) to use as a base for frozen pumpkin stew.

The Happo soup stock used in the present invention is produced by the method described below.
As a feature of the present invention, natural dashi (Happo dashi) was produced by the following method.
To make Happo dashi, as a preliminary preparation, measure and add 2% dried shiitake mushrooms washed in 97% fresh water and 1% dried kelp.

Leave overnight to extract the umami from dried shiitake mushrooms and dried kelp.
Heat the extracted soup stock to 90℃, then turn off the heat and immediately remove the shiitake mushrooms and kelp.
The heated soup stock is allowed to cool naturally until the weight change subsides.
After cooling naturally, measure the weight of the soup stock and add 4% thick shaved bonito flakes.
Soak thick shaved bonito flakes in stock, heat from room temperature, bring to a boil, then heat over low heat for 10 minutes to extract the umami.

After heating for 10 minutes, immediately remove the bonito flakes, filter, and let cool naturally.
Weigh the stock after it has cooled naturally and add 10% or 14% of the hon mirin after the total preparation.
After adding the mirin to the stock, heat it over low heat for 3 minutes to evaporate the alcohol in the mirin.
Add soy sauce of 10% or 14% based on the total weight to the mirin from which the alcohol has been removed and mix.
After adding soy sauce, add 4% glycine based on the total weight and mix until homogeneous.

Ohitashi is made using the seasoning liquid prepared in the above steps, and its concentration is adjusted according to the type of vegetables as shown in Table 2 below.

The fruit compote produced according to the present invention is produced by the production method described below.
If necessary, semi-finished steamed apples, steamed white peaches, and steamed yellow peaches that have been stored frozen are removed from the freezer and visually sorted.
Fill a heat-resistant and cold-resistant bag with 400 g of steamed apples, steamed white peaches, steamed yellow peaches, and 100 g of syrup for a total of 500 g.

The filled steamed apples, steamed white peaches, steamed yellow peaches, and syrup are vacuum packaged, and then the outside of the bag is poured with running water to thaw the bag.

The thawed bag was pasteurized (at 80° C. for 14 minutes) and boiled and heat sterilized to satisfy E. coli killing conditions (at 75° C. for 1 minute or more) at the center temperature of the fruit.
(The actual product is kept at a center temperature of 75℃ for more than 3 minutes)
After heat sterilization, the fruit is cooled with running water (water temperature 10°C or less), arranged on a tray to form a shape, and then quickly frozen (-30°C) to produce a frozen fruit compote.

The syrup used in the present invention is manufactured by the method described below.
As a feature of the present invention, syrup was manufactured by the following method.
To make syrup, measure and stir 70% pure water, 26% granulated sugar, and 4% glycine to make syrup.

Claims (4)

harvested, washed,
cut as needed,
Vegetables or fruits that have subsequently been steam blanched,
freeze quickly,
Store as needed,
Insert frozen vegetables or frozen fruits into a heat-resistant and cold-resistant bag,
Filling the heat-resistant and cold-resistant bag with seasoning liquid,
Vacuum packed,
Then unzip and
Pasteurize and
By rapid freezing,
storage and delivery as needed,
A method for producing cooked frozen steamed vegetables or frozen steamed fruits. A method for producing cooked frozen steamed vegetables using Happo dashi or syrup as the seasoning liquid according to claim 1. The cooked frozen steamed vegetables or cooked frozen steamed fruits according to claim 1 or 2,
Thaw under running water, naturally, or in the refrigerator while still in the heat-resistant and cold-resistant bag,
Allows for direct consumption or re-cooking
A method for producing cooked frozen steamed vegetables or cooked frozen steamed fruits. The method for producing cooked frozen steamed vegetables or cooked frozen steamed fruits according to any one of claims 1 to 3, wherein the frozen steamed vegetables are ohitashi and simmered vegetables, and the frozen steamed fruits are fruit compotes.

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