Texture conditioner for frozen vegetables and production method of frozen vegetables using the texture conditioner

Abstract

To provide a texture conditioner for frozen vegetables and a production method of frozen vegetables using the texture conditioner for frozen vegetables capable of preventing or reducing change in texture after freezing and thawing.SOLUTION: A texture conditioner for frozen vegetables contains gum polysaccharide. A production method of frozen vegetables of the present invention includes steps of: (a) applying the texture conditioner for frozen vegetables to unprocessed vegetables to obtain preprocessed vegetables; and (b) freezing the preprocessed vegetable. According to the present invention, it is possible to provide vegetables that can be stored in a frozen state for a long period without largely changing texture and can be transported for long distance in the frozen state.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a texture modifier for frozen vegetables and a method for producing frozen vegetables using the same. [Background technology]

[0002] Improvements in freezing technology have made it possible to freeze a variety of foods, which has led to major changes in food preservation methods and logistics, for example.

[0003] On the other hand, leafy vegetables, which have a unique freshness and crisp texture (hereinafter referred to as "crunchiness") when eaten raw, easily lose their crispness when thawed, even after freezing. For this reason, raw vegetables have been considered unsuitable for freezing.

[0004] Here, in order to prevent vegetables from losing their crispness after freezing and thawing, it is known to apply a preparation composed of sugar alcohols, emulsifiers, antifreeze proteins, etc. to the vegetables. However, it has been pointed out that when this preparation is used in cooked foods such as minced meat cutlets, the crispness of the vegetables contained in the food is lost through freezing and thawing.

[0005] In response to this, for example, Patent Document 1 proposes producing frozen prepared foods using vegetables boiled in an aqueous solution of a gelling agent. However, even in the frozen prepared foods obtained in this manner, it is difficult to say that the crispness of the vegetables is sufficiently maintained after thawing. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 3-285650 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to solve the above problems, and its object is to provide a texture modifier for frozen vegetables that can prevent or reduce changes in texture after freezing and thawing, and a method for producing frozen vegetables using the same. [Means for solving the problem]

[0008] The present invention relates to a texture modifier for frozen vegetables, which contains a resin polysaccharide.

[0009] In one embodiment, the resinous polysaccharide comprises at least one saccharide selected from the group consisting of gum arabic, gum tragacanth, gum karaya, and aoi.

[0010] In one embodiment, the texture modifier for frozen vegetables of the present invention further contains a disaccharide.

[0011] In a further embodiment, the disaccharide is trehalose.

[0012] In one embodiment, the frozen vegetables belong to the leafy vegetables, root vegetables, flower vegetables, or fruit vegetables.

[0013] The present invention also provides a method for producing frozen vegetables, comprising the steps of: (a) adding the texture modifier for frozen vegetables to untreated vegetables to obtain pre-treated vegetables; and (b) freezing the prepared vegetables; The method includes:

[0014] In one embodiment, the method further comprises the step of heating the prepared vegetables at a temperature of 50°C to 70°C after the applying step (a) and before the freezing step (b). [Effects of the Invention]

[0015] According to the present invention, changes in the texture of vegetables after freezing and thawing can be reduced. This reduction in changes can be effectively confirmed not only for frozen raw vegetables, but also for vegetables contained in processed foods such as cooked foods. As a result, frozen vegetables obtained using the texture modifier for frozen vegetables of the present invention can be stored for long periods of time under frozen conditions without significant changes in texture, and can also be transported long distances under frozen conditions. DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention will be described in detail below.

[0017] (Texture modifier for frozen vegetables) The texture modifier for frozen vegetables of the present invention contains a resin polysaccharide.

[0018] The term "frozen vegetables" as used herein refers to raw vegetables or vegetables that have been partially or fully cooked in advance, and that are obtained by exposing vegetables that have been cut to a predetermined size in advance or in their freshly harvested state to freezing temperatures (for example, -18°C or below, preferably -18°C to -20°C).

[0019] The term "texture adjustment" refers to the sensation felt in the mouth when eating vegetables themselves or processed foods that combine vegetables with other ingredients, and refers to maintaining a state in which there is virtually no difference between the sensation felt when eating the vegetables before freezing and the sensation felt when eating them after freezing and thawing, or even if there is a difference, it is only a slight difference. For example, an example of the texture is the crispness (crunchiness) that can be felt along with the freshness of the vegetables that can be obtained when eating the vegetables themselves or vegetables contained in processed foods.

[0020] For example, if the texture of a certain food product obtained when eaten before freezing differs from the texture obtained when eaten after freezing and thawing to an extent that the eater does not find it unpleasant, the food product can be considered to have had its texture adjusted. Therefore, the texture modifier for frozen vegetables of the present invention represents a formulation composition that can adjust the texture of the above-mentioned frozen vegetables.

[0021] Resin polysaccharides are polysaccharides that can be used in the food industry, and include, for example, linear polysaccharides, side-chain polysaccharides, branched polysaccharides, and spherical polysaccharides, as well as combinations thereof. Specific examples of resin polysaccharides include gum arabic, gum tragacanth, gum karaya, and aoi laurel, as well as combinations thereof. Resin polysaccharides that have low viscosity and a high protein content are preferred, and gum arabic is more preferred, because they tend to be less sticky when eaten and maintain a crisp texture.

[0022] It is generally known that when (unprocessed) vegetables are frozen, the water within the cells freezes, which can physically destroy the cell membranes. If the vegetables are thawed in this state, they will become softer than they were before, and water and nutrients may leak out. For example, vegetables with high water content and fiber, such as cabbage, Chinese cabbage, carrots, daikon radish, burdock, broccoli, bell peppers, bok choy, and komatsuna, are thought to be more susceptible to physical destruction of cell membranes due to freezing and thawing.

[0023] In the texture modifier for frozen vegetables of the present invention, the resin polysaccharide component is applied to the vegetables by the method described below. This is thought to inhibit the freezing of intracellular water and reduce physical destruction of cell membranes, even when the vegetables (treated with the formulation of the present invention) are frozen. As a result, the loss of water and nutrients from the vegetables after thawing is reduced, and the pre-freezing texture, such as the crispness, can be maintained or maintained with little or no reduction.

[0024] The texture modifier for frozen vegetables of the present invention preferably further contains a disaccharide.

[0025] The disaccharides that can be used in the present invention are those that can be used in the food industry, and include, but are not limited to, trehalose, maltose, sucrose, lactose, and combinations thereof. Trehalose is preferred as the disaccharide, because it exerts a moderate texture-adjusting effect on frozen vegetables even when used alone, and the texture-adjusting effect can be dramatically enhanced by combining it with the resin polysaccharides.

[0026] In the present invention, the content of the disaccharide is preferably 1 to 400 parts by mass, more preferably 100 to 300 parts by mass, and even more preferably 150 to 250 parts by mass, per 100 parts by mass of the resin polysaccharide. If the content of the disaccharide is less than 1 part by mass, the texture modifying effect may not be significantly improved even if the resin polysaccharide and the disaccharide are combined. If the content of the disaccharide exceeds 400 parts by mass, the texture modifying effect decreases, and the sweetness derived from the disaccharide may be exhibited.

[0027] The texture modifier for frozen vegetables of the present invention may also contain other ingredients as needed. Examples of other ingredients include, but are not limited to, shelf-life extenders, pH adjusters, gelling agents, preservatives, thickeners, stabilizers, sweeteners, colorants, coloring agents, seasonings, antioxidants, sugars, and processing aids, as well as combinations thereof. More specific examples of these other ingredients include, but are not limited to, modified starch, dried egg white, propylene glycol alginate, alcohol preparations, kansui (water with alkaline water), acetic acid, citric acid, malic acid, adipic acid, calcined calcium, thickening polysaccharides (e.g., xanthan gum, guar gum, pectin, carrageenan), calcium lactate, emulsified oils and fats, gardenia pigment, carotenoid pigment, salt, aspartic acid, glycine, propylene glycol, etc.

[0028] The texture modifier for frozen vegetables of the present invention does not necessarily need to contain an emulsifier. In other words, it can effectively modify the texture of frozen vegetables without containing an emulsifier.

[0029] The content of the other components can be appropriately selected by those skilled in the art within a range that does not reduce the effects of the resin polysaccharide and the disaccharide that is optionally contained.

[0030] The texture modifier for frozen vegetables of the present invention may be in the form of a formulation composition in which the resin polysaccharide, and optionally the disaccharide and other ingredients, are mixed together in advance, or may be in the form of a formulation kit in which the resin polysaccharide, and optionally the disaccharide and other ingredients, part or all of which are individually divided into small portions and mixed at the time of use.

[0031] The texture modifier for frozen vegetables of the present invention can exert a texture modifying effect on frozen vegetables obtained from both the vegetables themselves before freezing and vegetables contained in processed foods. Examples of frozen vegetables for which the formulation of the present invention can be used include, but are not limited to, leafy vegetables, root vegetables, flower vegetables, fruit vegetables, and combinations thereof.

[0032] Examples of leafy vegetables include cabbage, Chinese cabbage, kale, komatsuna, bok choy, mizuna, mibuna, nozawana, lettuce, butterbur, onion, leek, chive, garlic, spinach, asparagus, shiso, and mitsuba.

[0033] Examples of root vegetables include daikon radish, radish, carrot, burdock, and turnip.

[0034] Examples of flowering vegetables include cauliflower, broccoli, sprouts, rape blossoms, butterbur shoots, ginger, and rapeseed.

[0035] Examples of fruit vegetables include tomatoes, eggplants, bell peppers, paprika, shishito peppers, cucumbers, pumpkins, zucchini, watermelons, melons, bitter melons, corn, and okra.

[0036] The texture modifier for frozen vegetables of the present invention is used when obtaining frozen vegetables from untreated vegetables (vegetables that have not been treated with the formulation of the present invention) and can effectively modify the texture of the frozen vegetables when thawed. This allows the resulting frozen vegetables to be stored frozen for long periods of time and even transported long distances while frozen.

[0037] (Method of manufacturing frozen vegetables) Using the texture modifier for frozen vegetables, frozen vegetables can be produced, for example, as follows.

[0038] In the present invention, first, the texture modifier for frozen vegetables is applied to untreated vegetables.

[0039] Untreated vegetables are vegetables that have not been treated with the formulation of the present invention, and may be, for example, raw vegetables or processed vegetables that have been parboiled, boiled in hot water, heated, etc. to an extent that the texture, such as the crispness, of the raw vegetables is not lost. In addition, untreated vegetables may be pre-cut to an appropriate size.

[0040] The texture modifier for frozen vegetables can be applied to untreated vegetables by sprinkling the texture modifier directly onto the untreated vegetables, or by adding the texture modifier for frozen vegetables to water in advance to prepare a treatment liquid (e.g., an aqueous solution), and then applying this treatment liquid to the untreated vegetables.

[0041] Methods for applying the treatment liquid to untreated vegetables include painting with a brush or the like, spraying, showering, immersion, and combinations thereof.

[0042] The amount of frozen vegetable texture modifier applied to unprocessed vegetables is not necessarily limited, as it varies depending on the type and size of the unprocessed vegetables used, but for example, preferably 0.05 to 5 parts by mass, more preferably 1 to 2 parts by mass, of frozen vegetable texture modifier is applied per 100 parts by mass of unprocessed vegetables. If the amount of frozen vegetable texture modifier applied is less than 0.05 parts by mass, the amount of frozen vegetable texture modifier may be too small to achieve a satisfactory texture modification effect. If the amount of frozen vegetable texture modifier applied is more than 5 parts by mass, workability may decrease or the product may exhibit a sweetness derived from the frozen vegetable texture modifier.

[0043] Alternatively, when the above-mentioned processing solution is prepared, the concentration of the texture modifier for frozen vegetables prepared is preferably 1 g / L to 400 g / L, more preferably 10 g / L to 50 g / L. If the concentration of the texture modifier for frozen vegetables prepared is below 1 g / L, the processing solution may be too dilute, and the resulting frozen vegetables may not have a sufficient texture-modifying effect. If the concentration of the texture modifier for frozen vegetables prepared is above 400 g / L, the workability of the texture modifier for frozen vegetables during dissolution may decrease, or the frozen vegetables may exhibit a sweetness derived from the texture modifier for frozen vegetables.

[0044] This allows the texture modifier for frozen vegetables to be applied to untreated vegetables, thereby obtaining pre-treated vegetables.

[0045] The prepared vegetables obtained above may be heated as needed.

[0046] The heating temperature is preferably 50°C to 70°C, more preferably 60°C to 65°C. The heating time is preferably 5 minutes to 120 minutes, more preferably 30 minutes to 90 minutes. In the present invention, by heating the pre-treated vegetables at such a temperature and / or for such a time, the texture modifier for frozen vegetables can be more easily permeated into the vegetables, thereby enhancing the texture-modifying effect of the resulting frozen vegetables. There are no particular limitations on the type of heating means, and means known in the art can be used.

[0047] This heating may be substituted by heating applied when preparing a processed food by mixing the pre-treated vegetables with other food ingredients, for example, heating during cooking (e.g., baking, frying, steaming, and / or deep-frying) employed to obtain the processed food.

[0048] Next, in the present invention, the pre-treated vegetables are frozen.

[0049] The pre-processed vegetables are frozen using a freezing method known in the art. Common freezing methods such as slow freezing and quick freezing may be used, and the vegetables may be frozen gradually or stepwise at a common freezing rate. The freezing temperature is not particularly limited, but is, for example, -18°C or lower, preferably -18°C to -20°C.

[0050] In this way, frozen vegetables can be produced.

[0051] The frozen state is then maintained and stored for a desired period of time. The storage period in a frozen state is not particularly limited as it varies depending on the type of vegetable used, whether it is in the form of a processed food and its type, etc., but is, for example, 0 to 12 months, preferably 1 to 3 months.

[0052] The frozen vegetables produced using the above method are thawed for consumption or use using a method or means known to those skilled in the art (e.g., natural thawing, microwave oven, hot water bath, chilled thawing). The thawed vegetables have a good texture (e.g., crispness) that is approximately the same as or similar to that of the vegetables before freezing (e.g., the above-mentioned untreated vegetables).

[0053] In the present invention, the frozen vegetables may be contained in processed foods, such as minced meat cutlets, vegetable croquettes, cabbage rolls, green pepper and pork stir-fry, tempura, fried noodles, eight treasure dishes, and double-cooked pork. [Example]

[0054] The present invention will be described in detail below with reference to examples, although the present invention is not limited to these examples.

[0055] (Example 1: Preparation of texture modifier for frozen vegetables (E1)) A texture modifier for frozen vegetables (E1) was obtained by mixing 30 parts by mass of gum arabic and 70 parts by mass of trehalose (corresponding to 233 parts by mass of trehalose per 100 parts by mass of gum arabic).

[0056] (Example 2: Preparation of frozen vegetables contained in minced meat cutlet and evaluation thereof (1)) 1 g of the texture modifier for frozen vegetables (E1) obtained in Example 1 was added to 100 g of cabbage cut into 1 cm pieces, mixed thoroughly, and allowed to stand for 10 minutes to obtain treated cabbage (a1).

[0057] 100 parts by mass of the processed cabbage (a1) obtained above, 100 parts by mass of ground beef and pork, 1 part by mass of salt, 0.5 parts by mass of nutmeg, and 0.5 parts by mass of pepper were placed in a bowl and mixed in a vertical mixer for 1 minute, and then 60 g of the resulting mixture was formed, coated with batter and breadcrumbs, and fried for 5 minutes at 145°C. The minced meat cutlets were then allowed to cool to room temperature, flash-frozen at -40°C, and then packaged in heat-resistant bags and stored in a freezer at -20°C.

[0058] After one day had passed since the start of storage, the minced meat cutlets were removed from the freezer and allowed to thaw naturally. Ten experts tasted the minced meat cutlets and evaluated the crunchiness of the cabbage contained in the minced meat cutlets by consensus according to the criteria shown in Table 1 below. The results are shown in Table 2.

[0059] [Table 1]

[0060] (Example 3: Preparation of frozen vegetables contained in minced meat cutlet and evaluation thereof (2)) The texture modifier for frozen vegetables (E1) obtained in Example 1 was dissolved in water to prepare a 1% by mass aqueous solution, and 200 g of the obtained aqueous solution was placed in a 300 mL beaker, to which 100 g of cabbage cut into 1 cm pieces was added and immersed for 10 minutes at 60° C. The cabbage was then removed and wiped dry with a paper towel to obtain treated cabbage (a2).

[0061] Thereafter, minced meat cutlets were prepared and frozen in the same manner as in Example 2, except that the treated cabbage (a2) was used instead of the treated cabbage (a1), and then stored for one day and thawed naturally. The crispness of the cabbage contained in the minced meat cutlets was evaluated by a panel. The results are shown in Table 2.

[0062] (Comparative Example 1: Preparation of frozen vegetables contained in minced meat cutlet and its evaluation (3)) 100 g of cabbage cut into 1 cm pieces was used as untreated cabbage (a3) ​​without being treated with the texture modifier for frozen vegetables (E1).

[0063] Thereafter, minced meat cutlets were prepared and frozen in the same manner as in Example 2, except that untreated cabbage (a3) ​​was used instead of treated cabbage (a1), and then stored for one day and thawed naturally. The crispness of the cabbage contained in the minced meat cutlets was evaluated by a panel. The results are shown in Table 2.

[0064] [Table 2]

[0065] As shown in Table 2, in the minced meat cutlet (Comparative Example 1) to which the texture modifier for frozen vegetables (E1) had not been added, the cabbage contained inside was not crisp, and the texture after freezing and thawing was significantly reduced. In contrast, in the minced meat cutlets (Examples 2 and 3) to which the texture modifier for frozen vegetables (E1) had been added, the cabbage contained inside had a crisp texture, and there was almost no noticeable reduction in texture after freezing and thawing. Furthermore, the minced meat cutlet (Example 3) obtained by immersing cabbage in an aqueous solution containing the texture modifier for frozen vegetables (E1) retained a texture (crispness) closer to that of fresh cabbage than the minced meat cutlet (Example 2) obtained by directly adding the texture modifier for frozen vegetables (E1) to the cabbage, demonstrating that the texture modifier for frozen vegetables (E1) had been more effectively applied to the cabbage.

[0066] (Example 4: Effect of adjusting the texture of cabbage (1)) One part by mass of gum arabic (as a texture modifier for frozen vegetables (E2)) was sprinkled onto 100 parts by mass of cabbage cut into 1 cm pieces, mixed with a spoon, and left to stand for 10 minutes. The cabbage was then packaged in a heat-resistant bag and heated at 95°C for 5 minutes using a steam convection oven (Ozaki Corporation, OZCSO-95). The cabbage was cooled at room temperature until the product temperature reached 20°C, flash-frozen at -40°C, and stored in a -20°C freezer.

[0067] After two days of storage, the cabbage was removed from the freezer and thawed at 20°C for two hours. Ten experts tasted the minced meat cutlets and individually scored the texture (crunchiness) and taste of the cabbage according to the criteria shown in Tables 3 and 4 below. The average scores were then calculated. The results are shown in Table 5.

[0068] [Table 3]

[0069] [Table 4]

[0070] (Example 5: Effect of adjusting the texture of cabbage (2)) 50 parts by mass of gum arabic and 50 parts by mass of trehalose were mixed to obtain a texture modifier for frozen vegetables (E3). Cabbage was then treated in the same manner as in Example 4, except that the texture modifier for frozen vegetables (E3) was used instead of the texture modifier for frozen vegetables (E2), and evaluated after freezing and thawing. The results are shown in Table 5.

[0071] (Comparative Example 2: Effect of adjusting the texture of cabbage (3)) The cabbage was frozen, thawed, and evaluated in the same manner as in Example 4, except that untreated cabbage was used instead of the cabbage treated with the texture modifier for frozen vegetables (E2). The results are shown in Table 5.

[0072] (Comparative Examples 3 to 12: Effect of adjusting the texture of cabbage (4) to (13)) Cabbage was treated in the same manner as in Example 4, except that the formulation components shown in Table 5 were used instead of the texture modifier for frozen vegetables (E2), and then evaluated after freezing and thawing. The results are shown in Table 5.

[0073] [Table 5]

[0074] As shown in Table 5, the texture (crunchiness) and taste of the treated cabbage of Example 4 received higher evaluation scores (average scores) than those of the cabbages of Comparative Examples 2 to 12. This demonstrates that the gum arabic used in Example 4 is an excellent texture modifier for frozen vegetables (E2).

[0075] Furthermore, it can be seen that the texture and taste of the cabbage of Example 5, which used a combination of gum arabic and trehalose as the texture modifier for frozen vegetables (E3), received a higher evaluation score (average score) than that of the cabbage of Comparative Example 11, which used trehalose alone.

[0076] The texture and taste of the cabbage of Comparative Example 3, which used xanthan gum as a formulation ingredient, also received relatively high marks. However, the cabbage of Comparative Example 3 developed a "sliminess" characteristic of xanthan gum both during treatment and consumption, significantly impairing the texture. In contrast, neither the cabbages of Examples 4 nor 5 developed such a "sliminess" and did not impair the texture.

[0077] (Example 6: Preparation of texture modifier for frozen vegetables (E4)) A texture modifier for frozen vegetables (E4) was obtained by mixing 70 parts by mass of gum arabic and 30 parts by mass of trehalose (corresponding to 43 parts by mass of trehalose per 100 parts by mass of gum arabic).

[0078] (Example 7: Preparation of texture modifier for frozen vegetables (E5)) A texture modifier for frozen vegetables (E5) was obtained by mixing 50 parts by mass of gum arabic and 50 parts by mass of trehalose (corresponding to 100 parts by mass of trehalose per 100 parts by mass of gum arabic).

[0079] Example 8: Evaluation of frozen vegetables contained in minced meat cutlet (1b) The texture modifier for frozen vegetables (E4) obtained in Example 6 was dissolved in water to prepare a 2% by mass aqueous solution, and 200 g of the obtained aqueous solution was placed in a 300 mL beaker, to which 100 g of cabbage cut into 1 cm pieces was added and immersed for 10 minutes at 60° C. The cabbage was then removed and wiped dry with a paper towel to obtain treated cabbage (b1).

[0080] 100 parts by mass of the processed cabbage (b1), 100 parts by mass of ground beef and pork, and 1 part by mass of salt were placed in a bowl and mixed in a vertical mixer for 1 minute, after which 60 g of the resulting mixture was formed, coated with batter and breadcrumbs, and fried for 5 minutes at 180°C. The minced meat cutlets were then allowed to cool to room temperature (25°C), flash-frozen at -40°C for 2 hours, and then packaged in a heat-resistant bag and stored in a freezer at -20°C.

[0081] After two days of storage, the minced meat cutlets were removed from the freezer and thawed at 20°C for four hours. Ten experts tasted the minced meat cutlets and scored them for the texture (crunchiness) of the cabbage contained in the minced meat cutlets according to the criteria shown in Table 3 above. The average scores were then calculated. The results are shown in Table 6.

[0082] Example 9: Evaluation of frozen vegetables contained in minced meat cutlet (2b) Treated cabbage (b2) was obtained in the same manner as in Example 8, except that the texture modifier for frozen vegetables (E5) obtained in Example 7 was used instead of the texture modifier for frozen vegetables (E4). Furthermore, minced meat cutlets were prepared and frozen in the same manner as in Example 8, except that treated cabbage (b2) was used instead of treated cabbage (b1), and then stored for two days and thawed naturally. The texture (crunchiness) of the cabbage contained in the minced meat cutlets was then scored. The average score was then calculated. The results are shown in Table 6.

[0083] Example 10: Evaluation of frozen vegetables contained in minced meat cutlet (3b) Treated cabbage (b3) was obtained in the same manner as in Example 8, except that the texture modifier for frozen vegetables (E1) obtained in Example 1 was used instead of the texture modifier for frozen vegetables (E4). Furthermore, minced meat cutlets were prepared and frozen in the same manner as in Example 8, except that the treated cabbage (b3) was used instead of the treated cabbage (b1), and then stored for two days and thawed naturally. The texture (crunchiness) of the cabbage contained in the minced meat cutlets was then scored. The average score was then calculated. The results are shown in Table 6.

[0084] (Comparative Example 13: Evaluation of frozen vegetables contained in minced meat cutlet (4b)) (Blank) Minced meat cutlets were prepared and frozen in the same manner as in Example 8, except that untreated cabbage was used instead of the cabbage treated with the texture modifier for frozen vegetables (E4). After storing for 2 days, the cutlets were naturally thawed and the texture (crunchiness) of the cabbage contained in the cutlets was scored. The average score was then calculated. The results are shown in Table 6.

[0085] (Comparative Example 14: Evaluation of frozen vegetables contained in minced meat cutlet (5b)) (Control) Minced meat cutlets were prepared and frozen in the same manner as in Example 8, except that the cabbage was soaked in water only instead of the aqueous solution containing the texture modifier for frozen vegetables (E4) at 60°C for 10 minutes. The cutlets were then stored for 2 days and then naturally thawed. The texture (crunchiness) of the cabbage contained in the cutlets was then scored. The average score was then calculated. The results are shown in Table 6.

[0086] (Comparative Example 15: Evaluation of frozen vegetables contained in minced meat cutlet (6b)) Treated cabbage (b6) was obtained in the same manner as in Example 8, except that reduced starch syrup was used instead of the texture modifier for frozen vegetables (E4) and a 20% by mass aqueous solution was prepared. Furthermore, minced meat cutlets were prepared and frozen in the same manner as in Example 8, except that treated cabbage (b6) was used instead of treated cabbage (b1), and then stored for two days and thawed naturally. The texture (crunchiness) of the cabbage contained in the minced meat cutlets was then scored. The average score was then calculated. The results are shown in Table 6.

[0087] [Table 6]

[0088] As shown in Table 6, the texture (crunchiness) of the cabbage in the minced meat cutlets made in Examples 8 to 10 all scored higher than the texture of the cabbage in the minced meat cutlets made in Comparative Examples 13 to 15, indicating that the frozen vegetable texture adjusters (E4), (E5), and (E1) used had excellent texture adjusting effects on frozen vegetables.

[0089] Example 11: Evaluation of frozen vegetables contained in Eight Treasures (1c) The texture modifier for frozen vegetables (E4) obtained in Example 6 was dissolved in water to prepare a 2% by mass aqueous solution, and 200 g of the obtained aqueous solution was placed in a 300 mL beaker, to which were added ingredients: 200 g of Chinese cabbage with the leaves roughly chopped into 4 cm pieces and the cores removed, 50 g of carrots cut into 1 cm strips, and 30 g of bell peppers cut into 0.5 cm strips, and the mixture was immersed for 10 minutes at 60° C. Next, all of the ingredients were removed and wiped dry with a paper towel to obtain a treated ingredient (c1).

[0090] The entire amount of the processed ingredient (c1) obtained above was placed in a frying pan heated to 200°C and stir-fried for 5 minutes, then 140 g of Eight Treasures Vegetable Base (Cook Do (registered trademark) for Eight Treasures Vegetables, manufactured by Ajinomoto Co., Inc.) was added and mixed for 1 minute. The mixture was then allowed to cool to room temperature (25°C), frozen in a flash freezer set at -40°C for 2 hours, and then stored in a freezer at -20°C.

[0091] After two days of storage, the Eight Treasures Dish was removed from the freezer and thawed by heating in a 500W microwave for 5 minutes. Ten experts tasted the Eight Treasures Dish and scored the texture (crunchiness) of the Chinese cabbage, carrots, and bell peppers contained in the Eight Treasures Dish according to the criteria shown in Table 7 below. The average scores were then calculated. The results are shown in Table 8.

[0092] [Table 7]

[0093] (Comparative Example 16: Evaluation of frozen vegetables contained in Eight Treasures Dish (2c)) (Blank) Eight treasure dish was prepared and frozen in the same manner as in Example 11, except that untreated ingredients were used instead of the processed ingredients (c1) obtained using the texture modifier for frozen vegetables (E4). After storing for 2 days, the dish was thawed naturally, and the texture (crunchiness) of each of the Chinese cabbage, carrots, and bell peppers contained in the eight treasure dish was scored. The average scores were then calculated. The results are shown in Table 8.

[0094] (Comparative Example 17: Evaluation of frozen vegetables contained in minced meat cutlet (3c)) (Control) Eight treasure dishes were prepared and frozen in the same manner as in Example 11, except that the cabbage was soaked in water only instead of the aqueous solution containing the texture modifier for frozen vegetables (E4) at 60°C for 10 minutes. The dishes were then stored for two days and then naturally thawed. The texture (crunchiness) of the Chinese cabbage, carrots, and bell peppers contained in the eight treasure dishes was then scored. The average scores were then calculated. The results are shown in Table 8.

[0095] (Comparative Example 18: Evaluation of frozen vegetables contained in Eight Treasures (4c)) A processed ingredient (c4) was obtained in the same manner as in Example 11, except that reduced starch syrup was used instead of the texture modifier for frozen vegetables (E4) and a 20% by mass aqueous solution was prepared. Furthermore, an Eight Treasures Dish was prepared and frozen in the same manner as in Example 11, except that the processed ingredient (c4) was used instead of the processed ingredient (c1), and then stored for two days and thawed naturally. The texture (crunchiness) of each of the Chinese cabbage, carrots, and bell peppers contained in the Eight Treasures Dish was scored. The average score was then calculated. The results are shown in Table 8.

[0096] [Table 8]

[0097] As shown in Table 8, the texture (crunchiness) of the ingredients (Chinese cabbage, carrots, and bell peppers) in the Eight Treasures Dish made in Example 11 scored higher than the texture of the ingredients in the Eight Treasures Dish made in Comparative Examples 16 to 18, indicating that the texture adjuster for frozen vegetables (E4) used had an excellent texture adjusting effect on frozen vegetables.

[0098] Furthermore, according to Table 8, the average evaluation scores tend to be higher for root vegetables (carrots) and fruit vegetables (bell peppers) than for leafy vegetables (Chinese cabbage), indicating that the texture adjustment effect of the texture adjuster for frozen vegetables (E4) tends to be more effective for root vegetables and fruit vegetables.

[0099] (Example 12: Texture adjusting effect of Chinese cabbage (1d)) The texture modifier for frozen vegetables (E4) obtained in Example 6 was dissolved in water to prepare a 2% by mass aqueous solution. 200 g of the resulting aqueous solution was placed in a 300 mL beaker, and 200 g of Chinese cabbage cores cut into 1 cm pieces were added and immersed at 60 ° C for 10 minutes. The treated Chinese cabbage was then removed and wiped dry with a paper towel to obtain treated Chinese cabbage (d1). The Chinese cabbage was then packaged in a heat-resistant bag and heated at 95 ° C for 5 minutes using a steam convection oven (Ozaki Corporation, OZCSO-95). The product was cooled to a temperature of 20 ° C, frozen in a flash freezer at -40 ° C for 1 hour, and then stored in a freezer at -20 ° C.

[0100] After two days of storage, the Chinese cabbage was removed from the freezer and thawed at 20°C for two hours. The hardness (texture) of the thawed Chinese cabbage was measured using a texture analyzer (Shimadzu Corporation, EZ Test EZ-SX). A wedge-shaped plunger was used, and the compression speed was set to 10 mm / min. The results are shown in Table 9.

[0101] (Comparative Example 19: Texture adjustment effect of Chinese cabbage (2d)) (Blank) Frozen Chinese cabbage was prepared in the same manner as in Example 12, except that untreated Chinese cabbage was used instead of the treated Chinese cabbage (d1) obtained using the texture modifier for frozen vegetables (E4). After storing for 2 days, the cabbage was thawed and the hardness (texture) of the thawed cabbage was measured. The results are shown in Table 9.

[0102] (Comparative Example 20: Texture adjustment effect of Chinese cabbage (3d)) (Control) Frozen Chinese cabbage was prepared in the same manner as in Example 12, except that the cores of the Chinese cabbage were soaked in water alone at 60°C for 10 minutes instead of in an aqueous solution containing the texture modifier for frozen vegetables (E4). The cabbage was stored for 2 days, thawed, and the hardness (texture) of the thawed cabbage was measured. The results are shown in Table 9.

[0103] (Comparative Example 21: Texture adjusting effect of Chinese cabbage (4d)) Treated Chinese cabbage (d4) was obtained in the same manner as in Example 12, except that reduced starch syrup was used instead of the texture modifier for frozen vegetables (E4) and a 20% by mass aqueous solution was prepared. Furthermore, frozen Chinese cabbage was produced in the same manner as in Example 12, except that treated Chinese cabbage (d4) was used instead of treated Chinese cabbage (d1), and after storing for 2 days, it was thawed, and the hardness (texture) of the thawed Chinese cabbage was measured. The results are shown in Table 9.

[0104] [Table 9]

[0105] As shown in Table 9, the hardness (texture) of the thawed Chinese cabbage measured in Example 12 was higher than the hardness of the Chinese cabbage measured in Comparative Examples 19 to 21, indicating that the frozen vegetable texture adjuster (E4) used had an excellent texture adjusting effect on the frozen Chinese cabbage.

[0106] (Example 13: Carrot texture adjusting effect (1e)) The texture modifier for frozen vegetables (E4) obtained in Example 6 was dissolved in water to prepare a 2% by mass aqueous solution. 200 g of the resulting aqueous solution was placed in a 300 mL beaker, and 200 g of carrots cut into 1 cm pieces were added thereto and immersed at 60°C for 10 minutes. The treated carrots were then removed and wiped dry with a paper towel to obtain treated carrots (e1). The carrots were then packaged in a heat-resistant bag and heated at 95°C for 5 minutes using a steam convection oven (OZCSO-95, manufactured by Ozaki Corporation). The product was cooled to room temperature until the product temperature reached 20°C, frozen in a flash freezer at -40°C for 1 hour, and then stored in a freezer at -20°C.

[0107] After two days of storage, the carrots were removed from the freezer and thawed at 20°C for two hours. The hardness (texture) of the thawed carrots was measured using a texture analyzer (Shimadzu Corporation, EZ Test EZ-SX). A wedge-shaped plunger was used and the compression speed was set to 10 mm / min. The results are shown in Table 10.

[0108] (Comparative Example 22: Carrot Texture Adjustment Effect (2e)) (Blank) Frozen carrots were prepared in the same manner as in Example 13, except that untreated carrots were used instead of the treated carrots (e1) obtained with the texture modifier for frozen vegetables (E4). After storing for 2 days, the carrots were thawed and the hardness (texture) of the thawed carrots was measured. The results are shown in Table 10.

[0109] (Comparative Example 23: Carrot Texture Adjustment Effect (3e)) (Control) Frozen carrots were prepared in the same manner as in Example 13, except that the carrots were soaked in water alone at 60°C for 10 minutes instead of in an aqueous solution containing the texture modifier for frozen vegetables (E4). After storing for 2 days, the carrots were thawed and the hardness (texture) of the thawed carrots was measured. The results are shown in Table 10.

[0110] (Comparative Example 24: Carrot Texture Adjustment Effect (4e)) Treated carrots (e4) were obtained in the same manner as in Example 13, except that reduced starch syrup was used instead of the texture modifier for frozen vegetables (E4) and a 20% by mass aqueous solution was prepared. Furthermore, frozen carrots were prepared in the same manner as in Example 13, except that treated carrots (e4) were used instead of treated carrots (e1), and after storing for 2 days, they were thawed, and the hardness (texture) of the thawed carrots was measured. The results are shown in Table 10.

[0111] [Table 10]

[0112] As shown in Table 10, the hardness (texture) of the thawed carrots measured in Example 13 was higher than the hardness of the carrots measured in Comparative Examples 22 to 24, indicating that the texture adjuster for frozen vegetables (E4) used had an excellent texture adjusting effect on the frozen carrots. [Industrial Applicability]

[0113] The present invention is useful, for example, in the food manufacturing industry; restaurants, izakayas, and other eating and drinking establishments; and hotels, inns, and other accommodation facilities.

Claims

1. A texture adjuster for frozen vegetables containing resin polysaccharides.

2. 2. The texture modifier for frozen vegetables according to claim 1, wherein the resin polysaccharide comprises at least one saccharide selected from the group consisting of gum arabic, gum tragacanth, gum karaya, and aoi laurel.

3. The texture modifier for frozen vegetables according to claim 1 , further comprising a disaccharide.

4. The texture modifier for frozen vegetables according to claim 3, wherein the disaccharide is trehalose.

5. 2. The texture modifier for frozen vegetables according to claim 1, wherein the frozen vegetables belong to the leafy vegetables, root vegetables, flower vegetables, or fruit vegetables.

6. A method for producing frozen vegetables, comprising: (a) applying the texture modifier for frozen vegetables according to any one of claims 1 to 6 to untreated vegetables to obtain pre-treated vegetables; and (b) freezing the prepared vegetables; A method comprising:

7. The method for producing frozen vegetables according to claim 6, further comprising a step of heating the pre-treated vegetables at a temperature of 50°C to 70°C after the application step (a) and before the freezing step (b).

Images