Pumpkin for cooking use and process for producing the same

A technology of pumpkin and pumpkin slices, which is applied in the field of pumpkin for cooking and its production, can solve the problems of abnormal bitterness of vegetables, insufficient softening effect and the like

Inactive Publication Date: 2005-07-20
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, all of these methods have such limitations that the effect of preventing softening is insufficient, or the vegetables have an abnormally bitter taste due to the use at high concentrations of calcium salts or magnesium salts

Method used

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  • Pumpkin for cooking use and process for producing the same
  • Pumpkin for cooking use and process for producing the same
  • Pumpkin for cooking use and process for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Mix pectin esterase (NovoShape) with 0.28% by weight calcium chloride aqueous solution (relative to 2 times the weight of vegetables) adjusted to 10°C-40°C in an amount of 20P.E.U per 100g of vegetables. Slice the squash, potatoes and carrots into 1.5cm cube shapes and add to the solution. The solution was vacuum treated at 10°C, 20°C, 30°C and 40°C and 50 mmHg for 20 minutes, respectively. After the vacuum treatment, the vegetables were left to stand at 10°C, 20°C, 30°C and 40°C for 1 hour, respectively. The vegetables were taken out and then boiled in a cooking pot for 15 minutes to prepare samples for measuring physical properties.

[0044] For comparison, samples were prepared by similarly treating vegetables with a 0.28% by weight aqueous solution of calcium chloride without pectinesterase. Physical properties were measured by load measurement through penetration of a 5 mm spherical plug with a texture analyzer (manufactured by Stable MicroSystems Ltd.). see res...

Embodiment 2

[0049] Pectin esterase (NovoShape) was mixed with 0.28% by weight calcium chloride aqueous solution (relative to 2 times the weight of vegetables) adjusted to 10° C. in an amount of 20 P.E.U per 100 g of vegetables. The pumpkin was cut into 1.5cm cube-shaped slices, then added to the solution for soaking and kept at 10°C for 24 hours. The squash slices are then removed from the solution and boiled in a steamer for 15 minutes. Slices of pumpkin that were not treated with pectinesterase were assigned a score of 0. The pumpkin slices were scored on a scale of -3 (the pumpkin slices lost their shape due to boiling) to +3 (the pumpkin slices did not lose their shape due to boiling) by a 9-person panel. That is, the panel assigned scores based on whether they believed the pectinesterase-treated pumpkin pieces had lost their shape due to boiling.

[0050] The result was that the pectin esterase treated pumpkin slices had a score of 2.7, close to the highest possible value, and 6 ou...

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Abstract

A method for producing pumpkin that does not lose its shape, which comprises immersing a cut of pumpkin in an aqueous solution that containing divalent cationic salt and pectinesterase, wherein the aqueous solution is at a temperature lower than the optimum temperature for the reaction of pectinesterase (5 DEG C. to 30 DEG C., preferably 7 DEG C. to 25 DEG C., and more preferably 10 DEG C. to 20 DEG C.).

Description

technical field [0001] The present invention relates to a treatment method suitable for hot cooking of pumpkin, which is usually used as an ingredient in cooked food or the like, so as to prevent the pumpkin from losing its shape during cooking. The invention also relates to pumpkins which do not crumble during mechanical handling after cooking. [0002] More specifically, the present invention relates to a method for preventing the above damage caused by softening of the pumpkin tissue that occurs when heating the pumpkin used for cooking for the purpose of sterilization, cooking, etc. The culinary squash produced here does not lose its shape. Background technique [0003] When vegetables are cooked with heat, they tend to lose their shape, compromising their appearance and texture. Sliced ​​pumpkins, in particular, are especially prone to losing their shape. Squash pieces often crumble when boiled to the point that they completely lose their original shape, and also oft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00
CPCA23L1/2123A23L1/034A23L19/03A23L29/06
Inventor 柏原惠子藤岛义之丹尾式希佐野玲奈
Owner AJINOMOTO CO INC
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