Hardness-imparting agent for vegetable

Abstract

To provide a hardness-imparting agent for vegetables capable of hardening vegetables.SOLUTION: The present invention relates to: (1) a hardness-imparting agent for vegetables that includes as active principle oat-derived edible fibers having average fiber length of 100 μm or shorter; and (2) a method of hardening vegetables including a step of contacting the vegetables with the hardness-imparting agent for vegetables (for example, a method of using an aqueous dispersed liquid in which the hardness-imparting agent for vegetables of the present invention is dispersed as cleaning liquid for vegetables, or a method of immersing vegetables into an aqueous dispersed liquid in which the hardness-imparting agent for vegetables of the present invention is dispersed).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a hardening agent for vegetables. [Background technology]

[0002] In vegetables such as leafy vegetables, root vegetables, fruit vegetables, stem vegetables, and flower vegetables, the chewiness that produces chewing sounds such as crunchy, gritty, and crunchy when chewed is a major factor that contributes to the palatability of the vegetables, in addition to their flavor. On the other hand, these vegetables generally tend to become softer in texture (soften) due to stress caused by the passage of time, heat, dryness, pH, and the like. For example, when vegetables are cooked, the heat damages the cell walls of the vegetables, making the texture softer than when they are raw. In addition, when vegetables are frozen, the moisture contained in them turns into ice crystals, destroying the tissues and cells of the vegetables, causing them to soften.

[0003] Proposed methods for inhibiting the softening of vegetables include, for example, a method in which a solution containing at least one of a calcium salt and a magnesium salt and a thickening polysaccharide is applied to food and then heated (Patent Document 1), a method in which when ingredients such as vegetables are boiled to produce a stew, the ingredients are boiled in a dispersion liquid containing an organic acid monoglyceride (Patent Document 2), and a method in which vegetables are immersed in an aqueous solution of a vegetable softening inhibitor containing inulin and then heated (Patent Document 3).

[0004] However, the above-mentioned methods only suppress the softening of vegetables, and are not capable of changing the texture of vegetables that have already been softened by cooking or freezing to a harder texture (hardening). A method for hardening vegetables would enable the texture of vegetables to be improved regardless of whether they have been cooked or not, and would also enable the texture of raw vegetables that have not been cooked, and therefore such a method has been desired. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2003-144080 A [Patent Document 2] JP 2017-42128 A [Patent Document 3] JP 2011-83209 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a vegetable hardening agent capable of hardening vegetables. [Means for solving the problem]

[0007] As a result of intensive research into the above-mentioned problems, the inventors have found that the above-mentioned problems can be solved by contacting vegetables with a specific dietary fiber, and have developed the present invention based on this finding.

[0008] That is, the present invention comprises the following (1) and (2). (1) A hardening agent for vegetables, the active ingredient of which is oat-derived dietary fiber with an average fiber length of 100 μm or less. (2) A method for hardening vegetables, comprising the step of contacting vegetables with the vegetable hardening imparting agent described in (1) above. Effect of the Invention

[0009] By applying the vegetable hardening agent of the present invention to vegetables, the vegetables can be hardened. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The oats referred to in the present invention are also known as oats, oats, or barley. The oat-derived dietary fiber used in the present invention refers to water-insoluble fiber obtained by removing water-soluble components such as water-soluble fiber from the bran part (i.e., the outer skin part) of oats. In the present invention, the oat-derived dietary fiber used has an average fiber length of 100 μm or less, preferably 50 μm or less. There is no particular limit to the lower limit of the average fiber length of the oat-derived dietary fiber, but it can be, for example, 10 μm. The average fiber length of the oat-derived dietary fiber can be determined by referring to the values ​​published by the manufacturer.

[0011] The form of the oat-derived dietary fiber used in the present invention is not particularly limited, but powder form is preferred.

[0012] Examples of oat-derived dietary fiber that can be used in the present invention include commercially available VITACEL HF600 / 30 (trade name; average fiber length 35 μm; powder form; manufactured by Rettenmeyer) and VITACEL HF600 (trade name; average fiber length 80 μm; powder form; manufactured by Rettenmeyer), and these can be used in the present invention.

[0013] The active ingredient of the vegetable hardening agent of the present invention is oat-derived dietary fiber having an average fiber chain length of 100 μm or less (hereinafter referred to as "active ingredient of the present invention"). The vegetable hardening agent of the present invention may use the active ingredient of the present invention as it is, or may be formulated by mixing the active ingredient of the present invention with other optional ingredients by a method known per se within a range that does not impair the objects and effects of the present invention. When formulated, the content of the active ingredient of the present invention in 100% by mass of the vegetable hardening agent of the present invention can be 5% by mass or more, preferably 10% by mass or more.

[0014] The vegetables to which the vegetable hardening agent of the present invention is applied may be raw, or may be cooked (eg, baked, steamed, boiled, fried, etc.) and / or frozen.

[0015] The method of using the vegetable hardening agent of the present invention is not particularly limited as long as it is a method in which the vegetable hardening agent of the present invention comes into contact with vegetables, and examples thereof include (1) a method of using an aqueous dispersion in which the vegetable hardening agent of the present invention is dispersed as a washing liquid for vegetables, (2) a method of immersing vegetables in an aqueous dispersion in which the vegetable hardening agent of the present invention is dispersed (including a method of immersing frozen vegetables in an aqueous dispersion in which the vegetable hardening agent of the present invention is dispersed to thaw, a method of immersing dried vegetables in an aqueous dispersion in which the vegetable hardening agent of the present invention is dispersed to rehydrate, and a method of immersing salted vegetables in an aqueous dispersion in which the vegetable hardening agent of the present invention is dispersed to remove salt, etc.), (3) a method of seasoning or cooking vegetables with a seasoning containing the vegetable hardening agent of the present invention, and (4) a method of directly contacting the vegetable hardening agent of the present invention with the vegetable hardening agent (for example, sprinkling, sprinkling, etc.) with the vegetables. In the above method (2), if necessary, the vegetables may be washed with water after immersion.

[0016] The amount of the vegetable hardening agent of the present invention to be added and the contact time are not uniform as they vary depending on the type of vegetable, the method of use, the desired degree of hardening, etc., but can be set, for example, as follows.

[0017] In the above methods (1) to (3), the content of the active ingredient of the present invention can be adjusted to 0.1% by mass to 20.0% by mass, preferably 0.5% by mass to 10.0% by mass, and more preferably 1.0% by mass to 5.0% by mass in 100% by mass of the aqueous dispersion or seasoning. In this case, the contact time is 5 seconds to 180 minutes, preferably 10 minutes to 180 minutes.

[0018] In the case of the method (4) above, the active ingredient of the present invention can be contacted in an amount of 0.01 to 10.0 parts by mass, preferably 0.5 to 5.0 parts by mass, and more preferably 1.0 to 3.0 parts by mass, per 100 parts by mass of vegetables. In this case, the contact time is 5 seconds to 120 minutes, and preferably 1 minute to 120 minutes.

[0019] The vegetables to which the vegetable hardening agent of the present invention is applied are not particularly limited as long as they are edible plants, algae or fungi, and specific examples thereof include leafy vegetables such as cabbage, lettuce, Chinese cabbage, komatsuna, spinach and mizuna, root vegetables such as radish, carrot, turnip and lotus root, fruit vegetables such as tomato, cucumber, bell pepper, pumpkin, green bean, bitter melon and zucchini, germinated vegetables such as bean sprouts and radish sprouts, stem vegetables such as long onion, onion, ginger, garlic and asparagus, flower vegetables such as broccoli, cauliflower and myoga, beans such as adzuki beans and soybeans, fruits such as banana, mango, plum, apple, strawberry, mandarin orange, grape, Japanese pear and European pear, seaweed such as wakame and kombu, and fungal mushrooms such as shiitake mushroom, shimeji mushroom, king oyster mushroom, maitake mushroom and matsutake mushroom.

[0020] Vegetables using the vegetable hardening agent of the present invention can be used in the same way as ordinary vegetables, for example, cut vegetables, cut fruits, frozen vegetables, frozen fruits, salads, stir-fried vegetables, and other vegetable-based dishes such as soups, potages, stews, miso soups, and simmered dishes.

[0021] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these. EXAMPLES

[0022] [Test sample] 1) Dietary fiber derived from oats (product name: VITACEL HF600 / 30; average fiber length 35 μm; manufactured by Rettenmeyer) 2) Dietary fiber derived from oats (product name: VITACEL HF600; average fiber length 80 μm; manufactured by Rettenmeyer) 3) Dietary fiber derived from oats (product name: VITACEL HF200; average fiber length 250 μm; manufactured by Rettenmeyer) 4) Dietary fiber derived from wheat (product name: VITACEL WF600 / 30; average fiber length 35 μm; manufactured by Rettenmeyer) 5) Dietary fiber derived from wheat (product name: VITACEL WF600; average fiber length 80 μm; manufactured by Rettenmeyer) 6) Dietary fiber derived from wheat (product name: VITACEL WF200; average fiber length 250 μm; manufactured by Rettenmeyer) 7) Dietary fiber derived from apples (product name: VITACEL AF401 / 30; average fiber length 30 μm; manufactured by Rettenmeyer) 8) Dietary fiber derived from apples (product name: VITACEL AF401; average fiber length 300 μm; manufactured by Rettenmeyer) 9) Dietary fiber derived from sugar cane (product name: VITACEL SF601; average fiber length 100 μm; manufactured by Rettenmeyer) 10) Potato-derived dietary fiber (product name: VITACEL KF200; average fiber length 165 μm; manufactured by Rettenmeyer) 11) Citrus-derived dietary fiber (product name: VITACEL CF312; average fiber length 220 μm; manufactured by Rettenmeyer) 12) Dietary fiber derived from refined pulp (product name: VITACEL L00; average fiber length 120 μm; manufactured by Rettenmeyer) 13) Dietary fiber derived from refined pulp (product name: Hevanten 101; average fiber length 65 μm; manufactured by Rettenmeyer)

[0023] The origin and average fiber length (μm) of the test samples are shown in Table 1. Among them, test samples No. 1 and 2 are examples according to the present invention, and test samples No. 3 to 13 are comparative examples.

[0024] [Table 1]

[0025] [Evaluation of hardening agents] The test samples were used as hardening agents for vegetables (hereinafter referred to as "hardening agent treatment"), and sensory evaluation tests were carried out on the texture. The details are shown in (1) to (6) below.

[0026] (1) Sensory evaluation test of onions treated with hardening agents and then cooked 100 g of onions cut into 10 mm widths were soaked for 10 minutes in 1000 g of 2.0% by mass aqueous dispersion of hardening agent (any of test samples No. 1 to 13). The soaked onions were placed in a colander, drained for 1 minute, and steamed in a bamboo steamer for 10 minutes. The onions were then cooled in a refrigerator (5°C) for 1 hour to prepare steamed onions (test groups 1 to 13). To evaluate the texture of these steamed onions, a sensory test was conducted using steamed onions prepared in the same manner as test groups 1 to 13 except that no hardening agent was used as a standard (control). In the test, evaluation was performed by five panelists according to the evaluation criteria shown in Table 2, and the average score was calculated and coded according to the following criteria. The results are shown in Table 3. ◎: Average value 3.5 or higher ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

[0027] [Table 2]

[0028] [Table 3]

[0029] As is clear from the results in Table 3, test plots 1 and 2, which used test samples No. 1 and 2, obtained results of "○" or better, demonstrating that the vegetable hardening agent of the present invention has an excellent effect of hardening vegetables. In contrast, test plots 3 to 13, which used comparative test samples No. 3 to 13, obtained results of "×", showing almost no hardening effect.

[0030] (2) Sensory evaluation test of raw cabbage treated with hardening agents 100 g of cabbage cut to a width of 10 mm was sprinkled with 2.0 g of hardening agent (any of test samples No. 1, 2, 3, 4, 7, and 9), mixed, and left to stand for 1 minute. The cabbage treated with the hardening agent was washed with water, placed in a colander, and drained for 1 minute to prepare cut cabbage (Test Groups 14 to 19). In order to evaluate the texture of these cut cabbages, a sensory evaluation was performed using cut cabbages prepared in the same manner as Test Groups 14 to 19 except that no hardening agent was used as a standard (control). In the test, evaluation was performed by five panelists according to the evaluation criteria shown in Table 4, and the average score was calculated and symbolized according to the following criteria. The results are shown in Table 5. ◎: Average value 3.5 or higher ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

[0031] [Table 4]

[0032] [Table 5]

[0033] As is clear from the results in Table 5, test plots 14 and 15, which used test samples No. 1 and 2, obtained results of "○" or better, demonstrating that the vegetable hardening agent of the present invention has an excellent effect of hardening vegetables. In contrast, test plots 16 to 19, which used comparative test samples No. 3, 4, 7 and 9, obtained results of "×", showing almost no hardening effect.

[0034] (3) Sensory evaluation test of carrots treated with hardening agents after cooking 100g of carrots cut to 10mm on the short side, 30mm on the long side, and 2mm thick were boiled in boiling water for 5 minutes. The boiled carrots were placed in a colander and drained for 1 minute, then 2.0g of hardening agent (any of test samples No. 1, 2, 3, 4, 7, and 9) was sprinkled on the carrots, mixed, and left for 1 minute. The carrots treated with the hardening agent were washed with water, placed in a colander and drained for 1 minute to prepare boiled carrots (test groups 20 to 25). To evaluate the texture of these boiled carrots, a sensory evaluation was performed using boiled carrots prepared in the same manner as test groups 20 to 25 except that no hardening agent was used as a standard (control). In the test, five panelists evaluated according to the evaluation criteria shown in Table 6, and the average evaluation score was calculated and symbolized according to the following criteria. The results are shown in Table 7. ◎: Average value 3.5 or higher ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

[0035] [Table 6]

[0036] [Table 7]

[0037] As is clear from the results in Table 7, test plots 20 and 21, which used test samples No. 1 and 2, obtained results of "○" or better, indicating that the vegetable hardening agent of the present invention has an excellent effect of hardening vegetables. In contrast, test plots 22 to 25, which used comparative test samples No. 3, 4, 7 and 9, obtained results of "×", indicating that almost no hardening effect was observed.

[0038] (4) Sensory evaluation test of broccoli treated with hardening agents after cooking and freezing 100 g of broccoli cut into pieces of about 10 g was boiled in boiling water for 2 minutes. The boiled broccoli was placed in a colander and drained for 1 minute, and then frozen and stored in a freezer (-18°C) for 24 hours. 100 g of frozen broccoli was added with 1000 g of a 2.0 mass% aqueous dispersion of a hardening agent (any of test samples No. 1, 2, 3, 4, 7, and 9) and immersed for 10 minutes to thaw. The thawed broccoli was placed in a colander and drained for 1 minute to prepare thawed broccoli (Test Groups 26 to 31). In order to evaluate the texture of these thawed broccoli, a sensory evaluation was performed using thawed broccoli prepared in the same manner as Test Groups 26 to 31 except that no hardening agent was used as a standard (control). In the test, five panelists evaluated according to the evaluation criteria shown in Table 8, and the average score was calculated and symbolized according to the following criteria. The results are shown in Table 9. ◎: Average value 3.5 or higher ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

[0039] [Table 8]

[0040] [Table 9]

[0041] As is clear from the results in Table 9, test plots 26 and 27, which used test samples No. 1 and 2, obtained results of "○" or better, demonstrating that the vegetable hardening agent of the present invention has an excellent effect of hardening vegetables. In contrast, test plots 28 to 31, which used comparative test samples No. 3, 4, 7 and 9, obtained results of "×", showing almost no hardening effect.

[0042] (5) Sensory evaluation test of dried cut wakame rehydrated with hardening agent treatment 10 g of commercially available dried cut wakame was added to 600 g of 1 mass % aqueous dispersion of hardening agent (any of test samples No. 1, 2, 3, 4, 7, and 9) and rehydrated by immersion for 5 minutes. The rehydrated dried cut wakame was placed in a colander and drained for 1 minute to prepare rehydrated wakame (test groups 32 to 37). In order to evaluate the texture of these rehydrated wakame, a sensory evaluation was performed using rehydrated wakame prepared in the same manner as test groups 32 to 37 except that no hardening agent was used as a standard (control). In the test, five panelists evaluated according to the evaluation criteria shown in Table 10, and the average score was calculated and symbolized according to the following criteria. The results are shown in Table 11. ◎: Average value 3.5 or higher ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

[0043] [Table 10]

[0044] [Table 11]

[0045] As is clear from the results in Table 11, test plots 32 and 33, which used test samples No. 1 and 2, obtained results of "○" or better, demonstrating that the vegetable hardening agent of the present invention has an excellent effect of hardening vegetables. In contrast, test plots 34 to 37, which used comparative test samples No. 3, 4, 7 and 9, obtained results of "×", showing almost no hardening effect.

[0046] (6) Sensory evaluation test of parboiled salted wakame seaweed desalted by treatment with a hardening agent 100g of commercially available parboiled salted wakame was washed for about 1 minute using 1000g of salt water with a salt content of 1% by mass. The seaweed was drained for 1 minute and then cut into pieces of about 2cm x 3cm. The cut seaweed was added to 1000g of 1% by mass aqueous dispersion of a hardening agent (any of test samples No. 1, 2, 3, 4, 7, and 9) and soaked for 10 minutes to remove salt. The desalted seaweed was drained for 1 minute in a sieve to prepare desalted seaweed (test groups 38 to 43). In order to evaluate the texture of these desalted seaweed, a sensory evaluation was performed using desalted seaweed prepared in the same manner as test groups 38 to 43 except that no hardening agent was used as a standard (control). In the test, five panelists evaluated the seaweed according to the evaluation criteria shown in Table 12, and the average evaluation score was calculated and coded according to the following criteria. The results are shown in Table 13. ◎: Average value 3.5 or higher ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

[0047] [Table 12]

[0048] [Table 13]

[0049] As is clear from the results in Table 13, test plots 38 and 39, which used test samples No. 1 and 2, obtained results of "○" or better, demonstrating that the vegetable hardening agent of the present invention has an excellent effect of hardening vegetables. In contrast, test plots 40 to 43, which used comparative test samples No. 3, 4, 7 and 9, obtained results of "×", showing almost no hardening effect.

Claims

1. A hardening agent for vegetables, containing as an active ingredient oat-derived dietary fiber having an average fiber length of 100 μm or less.

2. A method for hardening vegetables comprising the step of contacting the vegetable hardening agent of claim 1 with the vegetables.

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