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Method for producing frozen vegetable food material having soft texture

A manufacturing method and plant-based technology, applied in the manufacturing field of soft plant-based ingredients, can solve problems such as deformation, too softness, trouble for the elderly, etc.

Inactive Publication Date: 2011-09-07
MISHIMA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the inventors of the present invention have found that when the food prepared by this rapid enzyme introduction method is directly stored in a container, stored under refrigeration and supplied to the market as a softened food, there is the following problem: It will always continue to soften slowly, and when cooking, it will become too soft, and even very hard ingredients such as bamboo shoots or carrots will become soft to the extent that they will be deformed immediately.
On the other hand, a method of storing ingredients directly in containers and freezing them has also been studied, but even so, there is a possibility of softening a little. In addition, it is necessary to defrost when cooking, which is troublesome for the elderly and is very difficult. inconvenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Example 1 (Production of frozen food (boiled food of burdock))

[0064] Pretreatment of burdock

[0065] Raw burdock after washing and peeling (the hardness of raw burdock is 3.8×10 6 N (measured with a food texture measuring instrument manufactured by Taketomo Co., Ltd.)) is cut into 5 to 30 mm in the length direction.

[0066] Heat treatment

[0067] The cut raw burdock was immersed in 8 times the amount of water, and heated at 90°C for 30 minutes.

[0068] Freezing

[0069] After separating the cut burdock from the immersion water (picked up), it was cooled with water and then frozen at -20°C for 40 minutes in a rapid freezer. As a result, ice crystals are formed in the burdock tissue. Next, the surface of the cut burdock is exposed to cold air (-20°C) for 48 hours to reduce the moisture on the surface in the frozen state, so that the enzyme can easily penetrate into the burdock tissue.

[0070] Preparation of enzyme dispersion

[0071] Macerozyme 2A (manufactured by Yakul...

reference example 1

[0081] Cooking was performed using the above-mentioned frozen food. That is, using a commercially available boiled soup stock, the frozen burdock is naturally thawed, then added to the boiled soup stock, and heated at about 85°C for about 5 minutes. The softness of the resulting burdock is 4.5×10 4 N / m 2 , And the standard value of food for people who have difficulty chewing with the special nutritious food of the Ministry of Health, Labour and Welfare is 5.0×10 4 N / m 2 Compared with softness, it is the hardness that can be chewed easily by the elderly, and the shape is also maintained.

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Abstract

Provided is a method for producing a frozen vegetable food material having a soft texture which is particularly suitable for foods for the elderly, suffers no damage in shape in the course of distribution, uniformly softens to the core and sustains the shape thereof. The above-described method comprises (1) a step of freezing a vegetable food material and thawing the same to prepare a thawed food material, (2) a step of immersing the thawed food material as described above in a liquid dispersion of pectinase or cellulase under reduced pressure, (3) a step of separating the vegetable food material having been enzymatically treated as described above from the liquid dispersion, (4) a step of cold-treating the thus separated vegetable food material having been enzymatically treated as described above at 0 to 10 DEG C for 8 to 24 hours to prepare a cold-treated vegetable food material, (5); a step of heating the cold-treated vegetable food material as described above at such a temperature for such a period of time as sufficient for the inactivation of the pectinase or cellulase as described above, and (6) a step of freezing the vegetable food material having been heated as described above. Alternatively, the thawing procedure in the above step (1) may be conducted simultaneously with the immersion procedure in the enzyme dispersion under reduced pressure of the subsequent step.

Description

Technical field [0001] The present invention relates to a method for producing a soft plant-based food material in which the original shape of the food material is maintained, which is particularly suitable for the production of food for the elderly. Background technique [0002] Older people often find it difficult to eat hard ingredients. In addition, the elderly, like ordinary people, strongly demand that they enjoy the taste of the food while enjoying the shape and color of the cooking ingredients in the meal. [0003] However, at present, considering that the elderly can eat easily, the meals of the elderly generally consist of pasty foods and liquid foods that are soft to the extent that their raw materials disappear. Therefore, under normal circumstances, the elderly cannot fully enjoy the shape or color of the ingredients, and dining can easily become boring. Therefore, it is difficult to induce appetite in meals for the elderly, and the elderly are prone to ills such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23B7/04A23L19/00
CPCA23L1/2123A23B7/04A23B7/155A23L19/03
Inventor 马场坚治上霜浩二高信子竹井恒夫
Owner MISHIMA FOODS
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