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Method for preparing soft vegetable material
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一种制造方法、原材料的技术，应用在食物科学等方向，能够解决难以品味到色彩等问题，达到丰富生活的效果
Inactive Publication Date: 2016-01-06
MISHIMA FOODS
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Summary
Abstract
Description
Claims
Application Information
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Problems solved by technology
In addition, when the food is processed into a paste or liquid, it is difficult to taste the color brought by the ingredients of the dish
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0061] Example 1 (manufacture of refrigerated food (boiled bamboo shoots))
[0062] Freezing of bamboo shoots
[0063] Canned bamboo shoots (the hardness of the bamboo shoots is 8.7×10 5 N (measured with a food consistency tester manufactured by Taketomo Co., Ltd.) was taken out from the tank, unified into a size of 10×10×10 mm, and washed with water. Then, the water was removed by drying, frozen at -19° C., and left overnight (about 12 hours), thereby obtaining a frozen food.
[0064] Preparation of Enzyme Dispersion
[0065] Macerozyme 2A (manufactured by Yakult Pharmaceutical Industry Co., Ltd., blended with 39% pectinase) was mixed and dispersed in water to obtain an enzyme dispersion with an enzyme concentration of 0.3%.
[0066] Enzyme treatment under reduced pressure
[0067] Frozen food is immersed in the enzyme dispersion liquid placed in a container installed in a decompression device (Mishima Foods decompression device), and the decompression is started,...
Embodiment 2
[0082] Example 2 (manufacture of refrigerated food (boiled burdock))
[0083] Precooking of Burdock
[0084] peeled raw burdock (the hardness of burdock is 2.7×10 6 N (Taketomo Co., Ltd.) skin was cut into discs to a height of 10 mm and washed with water. Then, heat at 95°C for 5 minutes, pre-boil, cool with water, and dry to remove moisture.
[0085] Hardness of precooked burdock
[0086] For the burdock after the precooking process, the hardness was measured by a food consistency tester made by Taketomo Co., Ltd., and the hardness was 2.3×10 6 N / m 2 .
[0087] Freezing Treatment of Burdock
[0088] Freeze at -19°C and leave overnight (about 12 hours) to obtain a frozen food.
[0089] Preparation of Enzyme Dispersion
[0090] Macerozyme 2A (manufactured by Yakult Pharmaceutical Industry Co., Ltd., blended with 39% pectinase) was mixed and dispersed in water to obtain an enzyme dispersion with an enzyme concentration of 0.3%.
[0091] Enzyme treatment unde...
Embodiment 3
[0107] Example 3 (manufacture of refrigerated food (cooked lotus root))
[0108] Precooking of lotus root
[0109] Peel raw lotus root (the hardness of the lotus root is 2.7×10 6 The skins of N (measured with a food consistency tester manufactured by Taketomo Co., Ltd.) were uniformly adjusted to a height of 10×10×10 mm, and washed with water. Then, heat at 95°C for 5 minutes, pre-boil, cool with water, and dry to remove moisture.
[0110] Hardness of precooked lotus root
[0111] For the precooked lotus root, use the food consistency tester made by Taketomo Co., Ltd. to measure the hardness, and the hardness is 2.3×10 6 N / m 2 .
[0112] Freezing Treatment of Lotus Root
[0113] Freeze at -19°C and leave overnight (about 12 hours) to obtain a frozen food.
[0114] Preparation of Enzyme Dispersion
[0115] Macerozyme 2A (manufactured by Yakult Pharmaceutical Industry Co., Ltd., blended with 39% pectinase) was mixed and dispersed in water to obtain an enzyme di...
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Abstract
The present invention provides a method for preparing a soft vegetable material which is suitably used for the production of a food or a meal for, in particular, the aged persons and which holds the shape of a particular ingredient of the food. The method comprises the steps of: (1) freezing a vegetable material and then thawing the frozen vegetable material to thus form a thawed vegetable material; (2) immersing the thawed vegetable material in a dispersion containing a pectin-decomposition enzyme or a cellulose-decomposition enzyme under reduced pressure; and (3) subjecting the vegetable material, which has been immersed in the dispersion and then thawed, to a heat-treatment at a temperature for a time sufficient for deactivating the pectin-decomposition enzyme or a cellulose-decomposition enzyme. Moreover, the thawing treatment in the foregoing step (1) may likewise be carried out simultaneous with the step of the enzyme-impregnation treatment under reduced pressure.
Description
[0001] This application is a divisional application of the application with the filing date of September 4, 2007, the application number of 200780040746.3, and the title of the invention "Method for Manufacturing Soft Vegetable Raw Materials". technical field [0002] The present invention relates to a method for producing a soft vegetable raw material which maintains the shape of the food raw material, which is particularly suitable for the manufacture of food for the elderly. Background technique [0003] Older adults often have difficulty eating very hard foods. In addition, the elderly, like ordinary people, strongly demand to enjoy the shape and color of food ingredients while enjoying the taste of food when dining. [0004] However, at present, in consideration of the elderly's diet, it is generally considered that the elderly can eat easily, so soft slurry or liquid food that loses the shape of ingredients has become the mainstream. Therefore, the elderly are often u...
Claims
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Application Information
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