The method of impregnating substances into food materials
An ingredient and infiltration technology, applied in food science, food preservation, kitchen utensils, etc., can solve problems such as unavailability, denaturation and inactivation of enzymes, etc.
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Embodiment 1
[0178]
[0179] Peel off the skin of commercially available carrots (raw), cut into discs with a width of 1 cm, demould into a cylinder with a diameter of 4 cm and a thickness of 1 cm, and then divide into 4 parts to make quarter discs.
[0180]
[0181] Heating was performed at 95° C. for 20 minutes in a steam convection oven (Maruzen, SSC-04MSC type). After heating and removing excess heat at room temperature, freeze in a freezer (HOSHIZAKI Denki Co., Ltd., HRF-120XFT type) set at -20°C for 16 hours or more.
[0182]
[0183] Pectin-decomposing enzyme (microorganism-derived enzyme, YAKULT Pharmaceutical Co., Ltd.) was dissolved in 0.1M citric acid buffer (pH 5.5) at a concentration of 0.5% (w / v). The prepared enzyme solution was vacuum-packed, cooled in ice water, and used at 5° C. or lower.
[0184]
[0185] Frozen carrots were thawed by immersing them in water at 20° C. for 30 minutes. Then, it was immersed and heated for 10 minutes in the constant temperature wa...
Embodiment 2
[0229] After thawing frozen carrots by immersing them in 20° C. water for 30 minutes, the heating temperature was set at 70° C., and the carrots were softened by processing in the same manner as in Example 1.
Embodiment 3
[0231] After thawing frozen carrots by immersing them in 20°C water for 30 minutes, the heating temperature was set at 60°C, and the carrots were softened by processing in the same manner as in Example 1.
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