Frozen vegetable

A technology for vegetables and frozen food, which is applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, etc. The effect of high formability and solidity, suppression of dripping, and good quality

Active Publication Date: 2019-05-21
NICHIREI FOODSKK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, even with these methods, a large amount of dripping water is generated when the frozen vegetables are thawed, and the volume becomes smaller.
In addition, a method of slowly freezing, thawing, and dehydrating and drying white radish before freezing (Patent Document 5), and a method of dehydrating and drying bean sprouts, paprika, and pumpkin before freezing (Patent Documents 6 and 8) , but the vegetables processed by these methods lose a considerable amount of water and lose their original vegetable flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] Embodiment 1: the preparation of freezing green pepper, its physical property and performance evaluation

[0089] (1) Preparation of frozen green peppers

[0090] (i) Preparation of oven heating items

[0091]Cut green peppers with an average thickness of 2mm into 20×30mm pieces, wash and drain the water. The drained cut green peppers were arranged on a net, put into a convection heating oven (FSCCWE 61 manufactured by Fujimac Co., Ltd.), and heated in the oven at a predetermined temperature and a predetermined time. Thereafter, the heated cut green peppers were taken out, allowed to cool, and then placed on a freezing plate and rapidly frozen in a freezer at approximately -35°C (test areas 1 to 5 in Table 1 of the results of (4) below).

[0092] (ii) Preparation of oven-untreated products

[0093] Cut green peppers with an average thickness of 2mm into 20×30mm pieces, wash and drain the water. The water-drained cut green peppers were arranged on a freezing plate an...

Embodiment 2

[0147] Embodiment 2: the preparation of frozen onion and its physical properties and performance evaluation

[0148] (1) Frozen onion preparation

[0149] (i) Preparation such as oven heating

[0150] As a raw material, the size specification is L or 2L, and the onion comb is cut into 1 / 8 and cut into 2 halves in the middle for use. In addition, according to the method of Example 1 (1), the oven for preparing frozen onions Heating products (test areas 9 to 13 in Table 2 of the following (4) results), oven-untreated products (test area 14 in Table 2 of the following (4) results), existing blanched products (below (4) Test area 15 in Table 2 of the results) and a low-temperature blanched product (test area 16 in Table 2 of the following (4) results).

[0151] (2) Physical properties of frozen onions

[0152] The physical properties of the oven-heated product, the oven-untreated product, the conventional blanched product, and the low-temperature blanched product of the frozen ...

Embodiment 3

[0161] Example 3: Preparation of frozen carrots and their physical properties and performance evaluation

[0162] (1) Preparation of frozen carrots

[0163] (i) Preparation of oven heating products, etc.

[0164] As the original material, the carrots with a size specification of 2L (average 375g) were cut into the size of 3 × 3 × 50mm to use, in addition, according to the method of embodiment 1 (1), the oven heating product of the frozen carrot was prepared (test areas 17 and 18 in Table 3 of the following (4) results) and existing blanched products (test area 19 in Table 3 of the following (4) results).

[0165] (2) Physical properties of frozen carrots

[0166] The physical properties of the oven-heated product of the frozen carrot obtained in (1) and the conventional blanched product were evaluated. The weight (g) of frozen carrots in each test area and the measurement of the dripping water weight (g) during natural thawing, the calculation of the dripping rate of frozen...

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Abstract

A frozen vegetable that is subjected to dry-heat treatment before being frozen, the frozen vegetable having a drip rate of 7.20% or less when thawed at room temperature and having a bulk-density variation of 1.90 or less compared with a fresh vegetable is disclosed. The frozen vegetable according to the present invention is advantageous in that the frozen vegetable has a greater feeling of volume,produces less drip, is not watery, and has a crisp texture.

Description

[0001] Associate application [0002] This patent application claims the priority of Japanese Patent Application Japanese Patent Application No. 2017-37564 (filing date: February 28, 2017), which was filed earlier. The entire disclosure content of this prior patent application is made a part of this specification by reference. technical field [0003] The present invention relates to frozen vegetables. Background technique [0004] Usually, vegetables that have been frozen and thawed become soft and shrunken with dehydration during thawing, and lose their freshness in appearance, which makes people lose their appetite. In addition, such vegetables seem to be less in quantity and have too much water content in the taste, which greatly reduces the added value as frozen vegetables. In addition, when cooking in a temperature zone higher than the boiling point such as frying, roasting, and frying, the existing frozen vegetables tend to release moisture during the heating proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23L3/37A23L19/00
CPCA23L19/03A23B7/045A23B7/0425A23B7/02A23L27/88A23L19/00
Inventor 山田浩辅中山逸平石黑裕康
Owner NICHIREI FOODSKK
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