JP6619221B2 - Method for producing frozen food - Google Patents
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- JP6619221B2 JP6619221B2 JP2015237642A JP2015237642A JP6619221B2 JP 6619221 B2 JP6619221 B2 JP 6619221B2 JP 2015237642 A JP2015237642 A JP 2015237642A JP 2015237642 A JP2015237642 A JP 2015237642A JP 6619221 B2 JP6619221 B2 JP 6619221B2
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- 235000013611 frozen food Nutrition 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013305 food Nutrition 0.000 claims description 66
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 38
- 235000013311 vegetables Nutrition 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 27
- 229910052757 nitrogen Inorganic materials 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000013325 dietary fiber Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 3
- 230000008014 freezing Effects 0.000 description 21
- 238000007710 freezing Methods 0.000 description 21
- 238000010257 thawing Methods 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000007654 immersion Methods 0.000 description 9
- 244000000626 Daucus carota Species 0.000 description 5
- 235000002767 Daucus carota Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
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- 238000012360 testing method Methods 0.000 description 5
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- 238000011156 evaluation Methods 0.000 description 4
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- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
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- 235000012149 noodles Nutrition 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
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- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
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- 230000006837 decompression Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 235000019688 fish Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000036973 muscularity Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
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Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、冷凍食品の製造方法に関する。 The present invention relates to a method for producing frozen food.
近年の冷凍技術の発達により、様々な種類の冷凍食品が流通及び市販されている。しかしながら、特に野菜類などの水分と食物繊維の多い食品は、加熱調理して冷凍した食品であっても、凍結の際にわれたり、又は冷凍によって、みずみずしさが失われて筋っぽい食感になるなど食感や風味が低下することにより、商品価値が損なわれることがあった。 With the recent development of freezing technology, various types of frozen foods are distributed and marketed. However, foods with a high water content and dietary fiber, such as vegetables, are cooked and frozen, and are frozen or frozen, resulting in loss of freshness and freezing. The product value may be impaired by a decrease in texture and flavor.
特許文献１には、エビなどの食品を液体窒素及び／又は液体酸素に投入して数秒〜数十秒浸漬させることで該食品をばらばらにするとともに表面部分を凍結させ、その後該食品を中心部まで凍結させる、食品のばら凍結方法が記載されている。特許文献２には、大房系のぶどうを液体窒素で浸漬、あるいは液体窒素を噴霧した雰囲気中を通過させることにより、ぶどうを瞬間凍結させる方法が記載されている。しかしながら、これらは加熱調理食品の凍結方法ではない。 In Patent Document 1, a food such as shrimp is poured into liquid nitrogen and / or liquid oxygen and immersed for several seconds to several tens of seconds to separate the food and freeze the surface portion, and then the food is centered. A method for freezing foods in a frozen state is described. Patent Document 2 describes a method of instantly freezing grapes by immersing a bunch of grapes in liquid nitrogen or passing it through an atmosphere sprayed with liquid nitrogen. However, these are not methods for freezing cooked foods.
特許文献３には、油ちょうしたフライ類食品を液体窒素浸漬法等により超急速凍結させて、冷凍フライ類食品を製造することが記載されている。また特許文献４には、油ちょう後のフライ類食品の衣を液体窒素浸漬法等により超急速凍結させた後、中具部分を別の凍結方法で凍結させて、冷凍フライ類食品を製造することが記載されている。しかし、これらの方法で凍結されるフライ食品やその衣は、水分量がそれほど高くない食品である。 Patent Document 3 describes that a frozen fried food is produced by ultra-rapid freezing of an oily fried food by a liquid nitrogen immersion method or the like. Further, in Patent Document 4, a frozen fried food is manufactured by freezing the garment of the fried food after oil dripping by a liquid nitrogen dipping method or the like and then freezing the inner portion by another freezing method. It is described. However, fried foods and their garments that are frozen by these methods are foods that do not have a very high water content.
水分の多い食品、特に野菜類などの水分と食物繊維の多い食品は、加熱調理して冷凍した食品であっても、凍結の際にわれやすく、又は解凍後にみずみずしさが失われて筋っぽい食感になるという問題があった。したがって、水分の多い調理済み食品から製造した冷凍食品について、凍結時のわれ及び冷凍による食感の低下を防止し、商品価値を向上させることが求められている。 Foods with high water content, especially foods with high water content and fiber, such as vegetables, are easily cooked and frozen, and are easily broken when frozen, or lose their freshness after thawing and are streaky There was a problem of having a texture. Therefore, for frozen foods produced from cooked foods with high moisture content, there is a need to prevent cracking during freezing and a decrease in texture due to freezing, and to improve commercial value.
本発明者は、水分の多い調理済み食品から解凍後にも良好な食感を有する冷凍食品を製造するための方法について、鋭意研究を重ねた。その結果、調味液で野菜を煮込んだ食品のような水分の多い調理済み食品であっても、液体窒素に短時間浸漬させて凍結させることによって、凍結時のわれが少なく、かつ解凍後にも筋っぽさのないみずみずしい食感と風味が維持された高品質の冷凍食品となることを見出した。 This inventor repeated earnest research about the method for manufacturing the frozen food which has a favorable food texture after thawing | decompression from the cooked food with much moisture. As a result, even cooked foods with a high moisture content, such as foods that have been boiled with vegetables in seasoning liquid, can be frozen by dipping in liquid nitrogen for a short period of time, and even after thawing It has been found that it becomes a high-quality frozen food that maintains a fresh texture and flavor with no taste.
したがって、本発明は、水分量６５質量％以上の調理済み食品を液体窒素に１０〜２５秒間浸漬させることを含む、冷凍食品の製造方法を提供する。 Therefore, the present invention provides a method for producing frozen food, which comprises immersing a cooked food having a water content of 65% by mass or more in liquid nitrogen for 10 to 25 seconds.
本発明の方法によれば、調味液で野菜を煮込んだ食品のような水分の多い調理済み食品から、凍結時のわれが少なく、かつ解凍後にも筋っぽさのないみずみずしい食感を有するとともに風味が維持された高品質の冷凍食品を製造することができる。 According to the method of the present invention, from a cooked food with a high water content such as a food boiled with vegetables in a seasoning liquid, it has a fresh texture with little cracking at the time of freezing and no mushy after thawing. A high-quality frozen food with a maintained flavor can be produced.
本発明の冷凍食品の製造方法は、水分の多い調理済み食品から冷凍食品を製造する方法である。本発明の冷凍食品の製造方法によれば、水分の多い調理済み食品から製造した冷凍食品の品質を向上させることができる。 The manufacturing method of the frozen food of this invention is a method of manufacturing frozen food from the cooked food with much moisture. According to the manufacturing method of the frozen food of this invention, the quality of the frozen food manufactured from the cooked food with much moisture can be improved.
本明細書における「調理済み食品」とは、加熱調理された食品をいう。加熱調理の方法としては、調理後の食品が「水分の多い」ものになる方法である限り、煮る、茹で、蒸し、蒸し焼き、焼き、油ちょうなど特に限定されないが、煮る、茹で及び蒸しが好ましい。加熱の方法は、直火、電熱、ＩＨ、マイクロ波加熱など、特に限定されない。 As used herein, “cooked food” refers to food that has been cooked. The cooking method is not particularly limited as long as the food after cooking is a method that makes the food rich in water, but is not particularly limited, such as boiled, boiled, steamed, steamed, baked, oil-boiled, but is preferably boiled, boiled and boiled . The method of heating is not particularly limited, such as direct flame, electric heating, IH, microwave heating and the like.
上記「調理済み食品」の原料となる食品としては、食物繊維量の多い食品が好ましい。食物繊維としては、非水溶性のもの、例えばセルロース、ヘミセルロースなどの植物細胞壁成分が挙げられ、該食物繊維量の多い食品の例としては、細胞壁を有する野菜やその加工品が挙げられる。好適には、上記「調理済み食品」の原料食品は、未処理（すなわち加熱調理されていない）状態で、該食物繊維を１．０〜６．５質量％、好ましくは１．４〜５．７質量％、より好ましくは２．０〜２．８質量％含有する食品、好ましくは野菜である。 As the food used as the raw material for the “cooked food”, a food having a large amount of dietary fiber is preferable. Examples of dietary fiber include water-insoluble ones such as plant cell wall components such as cellulose and hemicellulose, and examples of foods having a large amount of dietary fiber include vegetables having cell walls and processed products thereof. Suitably, the raw material food of the above “cooked food” is 1.0 to 6.5% by mass, preferably 1.4 to 5.5% of the dietary fiber in an untreated state (that is, not cooked). A food containing 7% by mass, more preferably 2.0 to 2.8% by mass, preferably a vegetable.
本発明の方法が適用される「水分の多い調理済み食品」とは、水分量が、好ましくは６５質量％以上、より好ましくは７０質量％以上である調理済み食品をいい、より好適には、水分量が好ましくは６５質量％以上、より好ましくは７０質量％以上の具材を含むか、又は該具材からなる調理済み食品をいう。該「水分の多い調理済み食品」の好ましい例としては、水分量６５質量％以上、好ましくは７０質量％以上の調理済み野菜（例えば、野菜の煮物、茹で野菜、蒸し野菜、炒め野菜など）、ならびにこれらを含む食品（例えば、野菜を具材に含むパスタ料理、焼きそば、汁そばなど）が挙げられる。野菜の種類としては、ブロッコリー等の花菜類、ホウレンソウ等の葉菜類、筍、タマネギ等の茎菜類、人参、蓮根、ゴボウ、大根等の根菜類、芋類、果菜類、豆類、茸類、などが挙げられるが、特に限定されない。 “Moisturized cooked food” to which the method of the present invention is applied refers to a cooked food having a moisture content of preferably 65% by mass or more, more preferably 70% by mass or more, and more preferably, A cooked food containing or containing an ingredient having a moisture content of preferably 65% by mass or more, more preferably 70% by mass or more. Preferred examples of the “prepared food with high moisture” include cooked vegetables having a moisture content of 65% by mass or more, preferably 70% by mass or more (eg, boiled vegetables, boiled vegetables, steamed vegetables, fried vegetables, etc.), And foods containing these (for example, pasta dishes containing vegetables as ingredients, fried noodles, soup noodles, etc.). Vegetable types include broccoli and other flower vegetables, spinach and other leafy vegetables, potatoes, onions and other stem vegetables, carrots, lotus root, burdock, radish and other root vegetables, potatoes, fruit vegetables, beans, potatoes, etc. However, it is not particularly limited.
他方、水分量がより低い食品、例えば、水分量６０質量％程度又はそれ以下の具材のみを含む食品では、本発明による冷凍食品の品質向上効果は得られない。また、食品全体としての水分量は多いが、含まれる個々の具材の水分量の低い食品、例えば肉や魚とソースの煮込み、スープ付の麺などは、本発明の方法の適用対象に含まれない。 On the other hand, a food with a lower moisture content, for example, a food containing only ingredients with a moisture content of about 60% by mass or less, the effect of improving the quality of the frozen food according to the present invention cannot be obtained. In addition, foods with a large amount of water as a whole food, but foods with low water content of the individual ingredients included, such as stewed meat and fish and sauce, noodles with soup, etc. are included in the scope of application of the method of the present invention. I can't.
好ましくは、本発明の方法が適用される調理済み食品は、塩分量が０．４質量％以上、好ましくは０．４〜２．４質量％のものである。また好ましくは、本発明の方法が適用される調理済み食品は、塩分を含む調味液で調理された食品であり、より好ましくは塩分と糖分を含む調味液で調理された食品である。該調味液に含まれる塩と糖は、通常調理に使用されるものであれば、その種類は特に制限されない。本発明の方法が適用される水分の多い調理済み食品の好ましい例としては、塩分を含む調味液が浸透した調理済み野菜、例えば、塩分と糖分を含む調味液を含む野菜の煮物などが挙げられる。該調理済み野菜に浸透した、又は該野菜の煮物に含まれる調味液における糖の濃度は、好ましくは３〜２０質量％、より好ましくは８〜１５質量％である。 Preferably, the cooked food to which the method of the present invention is applied has a salt content of 0.4% by mass or more, preferably 0.4 to 2.4% by mass. Preferably, the cooked food to which the method of the present invention is applied is a food cooked with a seasoning solution containing salt, and more preferably a food cooked with a seasoning solution containing salt and sugar. If the salt and sugar contained in this seasoning liquid are normally used for cooking, the kind in particular will not be restrict | limited. Preferable examples of cooked foods with high moisture to which the method of the present invention is applied include cooked vegetables that have been infiltrated with a seasoning solution containing salt, such as boiled vegetables containing a seasoning solution containing salt and sugar. . The sugar concentration in the seasoning liquid that has penetrated into the cooked vegetable or contained in the boiled vegetable is preferably 3 to 20% by mass, more preferably 8 to 15% by mass.
本発明の方法においては、上記水分の多い調理済み食品を、液体窒素に直接浸漬させて凍結させる。浸漬の時間は、好ましくは１０〜２５秒間、より好ましくは１２〜２５秒間、さらに好ましくは１５〜２５秒間である。浸漬時間がこれより短い場合又は長い場合は、解凍後の食品の食感の向上効果が得られなくなり、さらに凍結の際に食品にわれが生じることがある。液体窒素浸漬による凍結は、液体窒素を充填した槽に具材を規定時間浸漬することによって行うことができる。 In the method of the present invention, the cooked food with a high water content is frozen by direct immersion in liquid nitrogen. The immersion time is preferably 10 to 25 seconds, more preferably 12 to 25 seconds, and still more preferably 15 to 25 seconds. When the soaking time is shorter or longer than this, the effect of improving the texture of the food after thawing cannot be obtained, and the food may be cracked during freezing. Freezing by immersion in liquid nitrogen can be performed by immersing the ingredients in a tank filled with liquid nitrogen for a specified time.
好ましくは、本発明の方法においては、上記液体窒素への直接浸漬の後、凍結した調理済み食品を、−１０〜−５０℃の条件下に１０〜６０分間程度静置してさらに冷凍する。さらにその際、該凍結した調理済み食品を、３〜１２ｍ／ｓ程度の風速下に置くことが望ましい。 Preferably, in the method of the present invention, after the direct immersion in the liquid nitrogen, the frozen cooked food is left to stand for about 10 to 60 minutes at −10 to −50 ° C. and further frozen. At that time, it is desirable to place the frozen cooked food under a wind speed of about 3 to 12 m / s.
以上の手順で、水分の多い調理済み食品から冷凍食品を製造することができる。製造した冷凍食品は、通常の冷凍保存条件（例えば−１８℃以下）で保存すればよい。また、本発明の方法により製造された冷凍食品の解凍の方法は特に限定されず、常温解凍、低温解凍、流水解凍等の緩慢解凍、及びマイクロ波加熱解凍等の急速解凍が挙げられるが、マイクロ波加熱解凍が簡便さの点で好ましい。本発明の方法により製造された冷凍食品は、マイクロ波加熱等で急速解凍された場合であっても、解凍後に筋っぽさのないみずみずしい食感と良好な風味を有することができる。したがって、調理済み食品を液体窒素に浸漬させることによる本発明の冷凍食品の製造方法は、従来の冷凍技術では解凍後にみずみずしさが失われて筋っぽい食感になりやすいという問題があった野菜類などの水分と食物繊維の多い食品に対して特に有効である。 With the above procedure, frozen food can be produced from cooked food with a lot of moisture. The produced frozen food may be stored under normal frozen storage conditions (for example, −18 ° C. or lower). In addition, the method of thawing frozen food produced by the method of the present invention is not particularly limited, and examples include slow thawing such as room temperature thawing, low temperature thawing, flowing water thawing, and rapid thawing such as microwave heating thawing. Wave heating and thawing are preferable in terms of simplicity. Even when the frozen food produced by the method of the present invention is rapidly thawed by microwave heating or the like, it can have a fresh texture and a good flavor without muscularity after thawing. Therefore, the method for producing a frozen food of the present invention by immersing cooked food in liquid nitrogen has a problem that the conventional freezing technique loses freshness after thawing and tends to have a muscular texture. It is particularly effective for foods rich in moisture and dietary fiber.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
試験例１
（煮野菜：例１〜１０及び比較例１〜２）
蓮根水煮は１０ｍｍ厚にスライスした。人参は各１０ｇに乱切りにした。筍は市販の水煮の穂先筍を使用した。
上白糖、濃口醤油、みりん、粉末だし、食塩、水を混合して調味液を作製した。
上記蓮根、人参、又は筍を調味液とともに２０分ボイルし、その後調味液に浸漬させた状態で１２時間以上冷蔵保管して、表１に示す水分量及び塩分量の調理済み野菜（煮野菜）を製造した。また、含有する食物繊維量は、未処理の状態で、蓮根が２．０質量％、人参が２．７質量％、筍が２．８質量％であった。
Test example 1
(Boiled vegetables: Examples 1-10 and Comparative Examples 1-2)
Lotus root boiled sliced to 10mm thickness. Carrots were cut into 10g pieces. The boiled rice boiled with hot water was used.
A seasoning liquid was prepared by mixing white sucrose, thick soy sauce, mirin, powdered stock, salt and water.
Boil the lotus root, carrot, or rice cake with the seasoning liquid for 20 minutes, and then refrigerate for 12 hours or more in the state of being immersed in the seasoning liquid. Manufactured. Moreover, the amount of dietary fiber contained was 2.0% by mass for lotus root, 2.7% by mass for carrots, and 2.8% by mass for grapes in an untreated state.
（塩分量の測定）
各調理済み野菜に４倍量の脱イオン水を添加して、ミルサーＩＦＭ−６５０Ｄ（岩谷産業）で１０秒以上粉砕した。これを遠心機Ａｌｌｅｇｒａ Ｘ−３０Ｒ（ベックマン・コールター）にて３０００ｒｐｍで５分以上遠心した。上清を取り、食品塩分計 ＴＳ−９９９ｉ（東興化学研究所）にてＮａイオン量を測定し、食塩濃度に換算した。
(Measurement of salinity)
Four times the amount of deionized water was added to each cooked vegetable, and pulverized with Miller IFM-650D (Iwatani Corporation) for 10 seconds or more. This was centrifuged at 3000 rpm for 5 minutes or more with a centrifuge Allegra X-30R (Beckman Coulter). The supernatant was taken, and the amount of Na ion was measured with a food salinometer TS-999i (Toko Chemical Laboratories) and converted to a salt concentration.
（水分量の測定）
各食品を１３０℃で２時間以上乾燥させ、乾燥前後での重量変化に基づいて水分量を測定した。
(Measurement of water content)
Each food was dried at 130 ° C. for 2 hours or more, and the water content was measured based on the weight change before and after drying.
（液体窒素浸漬凍結）
液体窒素を貯めた槽（デュワー瓶；サーモカットＤ−３００１ サーモス株式会社）にステンレス製の笊に取り付けた各食品を入れ、液体窒素に各食品を２０秒間直接浸漬した。その後、−３５℃、風速８ｍ／ｓの環境下で３０分以上静置した。
(Liquid nitrogen immersion freezing)
Each food attached to a stainless steel basket was placed in a tank (Dewar bottle; Thermo Cut D-3001 Thermos Co., Ltd.) storing liquid nitrogen, and each food was directly immersed in liquid nitrogen for 20 seconds. Then, it left still for 30 minutes or more in the environment of -35 degreeC and the wind speed of 8 m / s.
（急速凍結）
各食品を、−３５℃、風速８ｍ／ｓの環境下で３０分以上静置し、凍結させた。
(Rapid freezing)
Each food was allowed to stand for 30 minutes or more in an environment of −35 ° C. and a wind speed of 8 m / s and frozen.
（評価）
例１〜１０及び比較例１〜２の冷凍食品を、−２０℃下で２１日間冷凍保存し、次いで冷蔵庫（５℃）に６時間以上静置して解凍した。解凍後の食品の食感及び風味を１０名のパネルにより下記評価基準にて評価し、平均点を求めた。また食感については、（液体窒素浸漬凍結）及び（急速凍結）を行った際の評価の差分を求めた。結果を表１に示す。なお、表中の「％」は「質量％」を表す。
（評価基準）
食感
５点：違和感が全くなく、筋っぽさがほとんどない、野菜らしい食感
４点：わずかに劣化を感じるが、筋っぽさがあまりなく、おいしく食べる
ことのできる食感
３点：劣化を感じるが、筋っぽさがあまりなく、商品として問題の無い食感
２点：かなり劣化しており、筋っぽく、商品としては支障のある食感
１点：大きく劣化しており、筋っぽく、食べることに抵抗のある食感
風味
○：喫食するのに抵抗がない風味
×：喫食するのに抵抗のある青臭い風味
(Evaluation)
The frozen foods of Examples 1 to 10 and Comparative Examples 1 to 2 were stored frozen at −20 ° C. for 21 days, and then left to stand in a refrigerator (5 ° C.) for 6 hours or more to thaw. The texture and flavor of the thawed food were evaluated by the following evaluation criteria using a panel of 10 people, and the average score was obtained. Moreover, about the food texture, the difference of the evaluation at the time of performing (liquid nitrogen immersion freezing) and (rapid freezing) was calculated | required. The results are shown in Table 1. In the table, “%” represents “% by mass”.
(Evaluation criteria)
Texture 5 points: No discomfort at all, almost no muscular texture, vegetable texture 4 points: Slightly deteriorated, but not very muscular, can be eaten deliciously 3 points: Feeling deteriorated, but not very muscular, texture that is not a problem as a product 2 points: considerably deteriorated, muscular, as a product that has a disturbing texture 1 point: greatly deteriorated, Flavor that is resistant to eating ○: Flavor that is not resistant to eating ×: Blue-flavored flavor that is resistant to eating
試験例２
食物繊維量の異なる各種野菜を用いて、試験例１と同様の手順で調理済み野菜を製造し、液体窒素浸漬凍結又は急速凍結した後、食感及び風味を評価した。結果を表２に示す。なお、表中の「％」は「質量％」を表す。
Test example 2
Using various vegetables with different dietary fiber amounts, cooked vegetables were produced in the same procedure as in Test Example 1, and after freezing or rapid freezing in liquid nitrogen, the texture and flavor were evaluated. The results are shown in Table 2. In the table, “%” represents “% by mass”.
試験例３
例１の人参煮を、表３のとおり浸漬時間を変えて液体窒素浸漬凍結し、試験例１と同様の手順で食感及び風味を評価した。結果を表３に示す。なお、表３には例１の結果を再掲する。表中の「％」は「質量％」を表す。
Test example 3
The carrot boiled in Example 1 was frozen by immersion in liquid nitrogen while changing the immersion time as shown in Table 3, and the texture and flavor were evaluated in the same procedure as in Test Example 1. The results are shown in Table 3. Table 3 shows the results of Example 1 again. “%” In the table represents “mass%”.
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