JP7456704B2 - Method for producing dried vegetables and dried vegetables - Google Patents
Method for producing dried vegetables and dried vegetables Download PDFInfo
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- JP7456704B2 JP7456704B2 JP2020084928A JP2020084928A JP7456704B2 JP 7456704 B2 JP7456704 B2 JP 7456704B2 JP 2020084928 A JP2020084928 A JP 2020084928A JP 2020084928 A JP2020084928 A JP 2020084928A JP 7456704 B2 JP7456704 B2 JP 7456704B2
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Description
本発明は、乾燥野菜の製造方法及び乾燥野菜に関する。 The present invention relates to a method for producing dried vegetables and dried vegetables.
従来、乾燥野菜は、微生物等による汚染が少ない極めて保存安定性の高い食品であると認識されているが、汚染された乾燥野菜は、微生物の生育に好ましい条件が揃えば、微生物の増殖を促進させる危険性を含んでいるため、乾燥する前に殺菌し、安全性を高めることが必要である。 Dried vegetables have traditionally been recognized as highly shelf-stable foods with little contamination by microorganisms, but contaminated dried vegetables can promote the growth of microorganisms if the conditions are favorable for microbial growth. Therefore, it is necessary to sterilize before drying to increase safety.
ネギ類や玉ねぎ類等の食材の殺菌方法としては、次亜塩素酸ナトリウム等の殺菌剤や静菌剤を用いる方法やブランチング処理等の加熱方法が一般的である。しかしながらこれらの方法では食感や風味の損失、形状の壊れ、色調の劣化等、品質への影響が大きいことが知られている。 Common methods for sterilizing foodstuffs such as green onions and onions include methods using disinfectants and bacteriostatic agents such as sodium hypochlorite, and heating methods such as blanching. However, it is known that these methods have a large impact on quality, such as loss of texture and flavor, broken shape, and deterioration of color tone.
特に次亜塩素酸ナトリウムを用いて殺菌する場合は、付着する独特の臭気除去の為に多量の水によって洗浄しなければならず、 数分~数十分の滞留時間が必要である。さらに連続殺菌の為の濃度は極めて変動しやすい等の欠点も持つ。また、独特の次亜塩素酸塩臭気により、野菜の風味が感じづらく、複数回の洗浄により野菜の風味が流出してしまうという欠点がある。 In particular, when sterilizing with sodium hypochlorite, it must be washed with a large amount of water to remove the unique odor that adheres, and a residence time of several minutes to several tens of minutes is required. Furthermore, it has the disadvantage that the concentration for continuous sterilization is extremely variable. In addition, due to the unique hypochlorite odor, it is difficult to perceive the flavor of vegetables, and the flavor of vegetables is washed away after multiple washings.
また、ブランチング処理については、充分な殺菌効果を得るために80~100℃で数十秒~数十分程度のブランチング処理を行うと、風味の流出と水分を吸収することによる品質への影響、具体的には形状の壊れや組織が軟化することによる食感等の品質劣化が著しく起こるという欠点がある。 Regarding blanching, in order to obtain a sufficient sterilization effect, blanching at 80 to 100°C for several tens of seconds to several tens of minutes may cause the quality to deteriorate due to flavor leakage and moisture absorption. Specifically, there is a drawback that quality deterioration such as texture due to the destruction of shape and softening of the structure occurs.
ブランチング処理に関する技術として、特許文献1には、原料野菜を所要大にカットしてブランチングし、ブランチング処理した野菜を乳化油脂液に浸漬した後、凍結乾燥することを特徴とする乾燥野菜の製造法が開示されている。特許文献1には、野菜に乳化油脂を含有させて得られる凍結乾燥野菜、とりわけ葉物、軟弱野菜の凍結乾燥品では、風味や外観に悪影響を及ぼすことなく、凍結乾燥品の欠点である脆い性状に起因する壊れに対する抵抗性を付与できる旨が記載されている。 As a technique related to blanching treatment, Patent Document 1 describes dried vegetables characterized by cutting raw vegetables into required sizes, blanching them, immersing the blanched vegetables in an emulsified oil and fat solution, and then freeze-drying the vegetables. A manufacturing method is disclosed. Patent Document 1 describes that freeze-dried vegetables obtained by incorporating emulsified oils and fats into vegetables, especially freeze-dried products of leafy and soft vegetables, do not have an adverse effect on flavor or appearance, and are free from brittleness, which is a drawback of freeze-dried products. It is stated that resistance to breakage due to properties can be imparted.
特許文献1においては、ブランチング処理後に何も処理をしないまま凍結乾燥したものに比べて壊れづらい乾燥品が得られることが記載されているが、引用文献1はあくまでブランチング処理に関する技術であり、上述のとおりブランチング処理による形状の壊れや組織の軟化による品質劣化が発生することは否めず、更なる形状、品質の向上が求められている。 Patent Document 1 describes that a dried product is obtained that is less likely to break than a product freeze-dried without any further processing after blanching. However, Cited Document 1 is only a technology related to blanching, and as mentioned above, it cannot be denied that blanching can cause loss of shape and deterioration of quality due to softening of the tissue, so there is a demand for further improvements in shape and quality.
また、野菜本来の甘みが好まれることがあり、このような野菜の乾燥品においても、殺菌処理を適正に行いながら甘味を残すことが求められることがある。本発明者らが検討したところ、後述の比較例2-1及び2-2に示すように、従来の次亜塩素酸ナトリウムやブランチングによる殺菌処理においては、処理後の野菜から甘味が失われてしまうことがわかった。 In addition, the natural sweetness of vegetables may be preferred, and it may be necessary to preserve the sweetness of such dried vegetables while performing appropriate sterilization treatment. As a result of the inventors' investigations, it was found that, as shown in Comparative Examples 2-1 and 2-2 described below, conventional sterilization treatments using sodium hypochlorite or blanching result in the loss of sweetness in vegetables after treatment.
以上のように、十分に殺菌処理され衛生的であり、かつ、食感、風味、形状、及び色調に優れ、乾燥ネギ類及び乾燥玉ねぎ類から選択される乾燥野菜が望まれている。また、甘味を十分に感じることができる乾燥野菜が望まれている。
本発明は、十分に殺菌処理され衛生的であり、かつ、食感、風味、形状、及び色調に優れ、乾燥ネギ類及び乾燥玉ねぎ類から選択される乾燥野菜を提供することを目的とする。また、甘味を十分に感じることができる乾燥野菜を提供することを別の目的とする。
As described above, there is a need for dried vegetables selected from dried green onions and dried onions that are sufficiently sterilized, hygienic, and have excellent texture, flavor, shape, and color. Furthermore, dried vegetables that can be sufficiently sweetened are desired.
An object of the present invention is to provide dried vegetables selected from dried green onions and dried onions, which are sufficiently sterilized, hygienic, and have excellent texture, flavor, shape, and color. Another object of the present invention is to provide dried vegetables that can be sufficiently sweetened.
本発明者らは、上記課題を解決するべく鋭意研究した結果、(a)カットしたネギ類又は玉ねぎ類を微細水滴を含む過熱水蒸気により処理する工程を経て乾燥野菜を製造することにより、上記課題を解決できることを知見し、本発明を完成するに至った。 As a result of intensive research to solve the above problems, the present inventors have found that (a) the above problems can be solved by producing dried vegetables through a process of treating cut green onions or onions with superheated steam containing fine water droplets. The present invention was completed based on the discovery that the problem can be solved.
本発明の具体的態様は以下のとおりである。なお、本明細書において、「A~B」を用いて数値範囲を表す際は、その範囲は両端の数値であるA及びBを含むものとする。
[1] 乾燥ネギ類及び乾燥玉ねぎ類から選択される乾燥野菜の製造方法であって、(a)カットしたネギ類又は玉ねぎ類を微細水滴を含む過熱水蒸気により処理する工程、及び(b)前記工程(a)における処理後のネギ類又は玉ねぎ類を乾燥させる工程を含む、前記方法。
[2] 前記工程(a)における処理を90℃以上140℃以下の温度条件下で行う、[1]に記載の方法。
[3] 前記工程(a)における処理を1秒以上5分以下行う、[1]又は[2]に記載の方法。
[4] 前記工程(a)の前に、(i)カットしたネギ類又は玉ねぎ類をpH調整液により処理する工程を含む、[1]~[3]のいずれか1つに記載の方法。
[5] 前記工程(a)と前記工程(b)との間に、(ii)前記工程(a)における処理後のネギ類又は玉ねぎ類をpH調整液又は水により処理する工程を含む、[1]~[4]のいずれか1つに記載の方法。
[6] 前記工程(i)又は(ii)における前記pH調整液のpHが5.0以上7.5以下である、[4]又は[5]に記載の方法。
[7] 前記工程(i)又は(ii)における処理を5秒以上20分以下行う、[4]~[6]のいずれか1つに記載の方法。
[8] 前記工程(i)又は(ii)における処理が浸漬又は噴霧である、[4]~[7]のいずれか1つに記載の方法。
[9] 前記乾燥野菜が、40.0質量%以上の糖及び0.075質量%以下のピルビン酸を含む、[1]~[8]のいずれか1つに記載の方法。
[10] 糖の含有量が40.0質量%以上、ピルビン酸の含有量が0.075質量%以下である乾燥野菜であって、乾燥ネギ類及び乾燥玉ねぎ類から選択される前記乾燥野菜。
Specific embodiments of the present invention are as follows. In this specification, when a numerical range is expressed using "A to B", the range includes A and B, which are the numerical values at both ends.
[1] A method for producing dried vegetables selected from dried green onions and dried onions, comprising: (a) treating cut green onions or onions with superheated steam containing fine water droplets; and (b) the above-mentioned steps. The method described above, comprising the step of drying the green onions or onions after the treatment in step (a).
[2] The method according to [1], wherein the treatment in step (a) is performed at a temperature of 90°C or higher and 140°C or lower.
[3] The method according to [1] or [2], wherein the treatment in step (a) is performed for 1 second or more and 5 minutes or less.
[4] The method according to any one of [1] to [3], including the step of (i) treating the cut green onions or onions with a pH adjusting solution before the step (a).
[5] Between the step (a) and the step (b), (ii) including a step of treating the green onions or onions after the treatment in the step (a) with a pH adjusting solution or water; [ The method described in any one of [1] to [4].
[6] The method according to [4] or [5], wherein the pH of the pH adjusting solution in step (i) or (ii) is 5.0 or more and 7.5 or less.
[7] The method according to any one of [4] to [6], wherein the treatment in step (i) or (ii) is performed for 5 seconds or more and 20 minutes or less.
[8] The method according to any one of [4] to [7], wherein the treatment in step (i) or (ii) is immersion or spraying.
[9] The method according to any one of [1] to [8], wherein the dried vegetable contains 40.0% by mass or more of sugar and 0.075% by mass or less of pyruvic acid.
[10] The dried vegetable having a sugar content of 40.0% by mass or more and a pyruvic acid content of 0.075% by mass or less, the dried vegetable being selected from dried green onions and dried onions.
本発明の製造方法によれば、十分に殺菌処理され衛生的であり、かつ、食感、風味、形状、及び色調に優れ、乾燥ネギ類及び乾燥玉ねぎ類から選択される乾燥野菜が得られる。また、本発明の製造方法によれば、甘味を十分に感じることができる乾燥野菜が得られる。 According to the production method of the present invention, dried vegetables selected from dried green onions and dried onions can be obtained, which are sufficiently sterilized, hygienic, and have excellent texture, flavor, shape, and color. Moreover, according to the production method of the present invention, dried vegetables with a sufficient sweetness can be obtained.
以下、本発明の乾燥野菜の製造方法及び乾燥野菜を詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the method for producing dried vegetables and the dried vegetables of the present invention will be explained in detail. However, the present invention is not limited to the following description.
(乾燥野菜の製造方法)
本発明の乾燥野菜の製造方法は、(a)カットしたネギ類又は玉ねぎ類を微細水滴を含む過熱水蒸気により処理する工程、及び(b)前記工程(a)における処理後のネギ類又は玉ねぎ類を乾燥させる工程を含む。
(Method for producing dried vegetables)
The method for producing dried vegetables of the present invention includes (a) a step of treating cut green onions or onions with superheated steam containing fine water droplets, and (b) green onions or onions after the treatment in step (a). including the step of drying.
工程(a)の処理を行うカットしたネギ類又は玉ねぎ類の種類は、特に限定されないが、ネギ類が特に好ましい。ネギ類としては、例えば白ネギ、青ネギ、九条ネギ、下仁田ネギ、リーキ、赤ネギ等が挙げられ、玉ねぎ類としては、黄玉ねぎ、赤玉ねぎ、ペコロス等が挙げられる。カットしたネギ類又は玉ねぎ類としては、生鮮品を使用しても良いし、冷凍品を使用しても良い。冷凍品については解凍を兼ねて加熱処理したネギ類又は玉ねぎ類を使用することも出来るし、調味後のネギ類又は玉ねぎ類を使用しても良い。ネギ類又は玉ねぎ類のカット方法は特に限定されないが、薄切り、斜め切りが好ましい。 The type of cut green onions or onions to be treated in step (a) is not particularly limited, but green onions are particularly preferred. Examples of green onions include white onions, green onions, Kujo green onions, Shimonita green onions, leeks, and red onions, and examples of onions include yellow onions, red onions, Pekorosu, and the like. The cut green onions or onions may be fresh or frozen. For frozen products, green onions or onions that have been heat-treated while thawing may be used, or green onions or onions that have been seasoned may be used. The method of cutting green onions or onions is not particularly limited, but thin slicing and diagonal slicing are preferred.
工程(a)における微細水滴を含む過熱水蒸気とは、過熱水蒸気中に高温の微細水滴を分散させた気液二相加熱媒体である。 The superheated steam containing fine water droplets in step (a) is a gas-liquid two-phase heating medium in which high-temperature fine water droplets are dispersed in superheated steam.
微細水滴を含む過熱水蒸気の生成方法は、特に限定されず公知の装置を使用して生成させることが出来るが、特開2007-228870号公報に示された装置等の熱水を噴射させる装置と過熱水蒸気を噴射させる装置とを具備した加熱チャンバーを有した装置により生成することができる。このような微細水滴を含む過熱水蒸気を生成する装置としては、さらに伝導加熱、放射加熱、及び高周波加熱等で加熱チャンバー内を加温出来るものが望ましい。微細水滴を含む過熱水蒸気を生成する装置としては、株式会社タイヨー製作所製のアクアクッカー(登録商標)を使用することができる。 The method of generating superheated steam containing fine water droplets is not particularly limited and can be generated using a known device, but a device that injects hot water such as the device disclosed in JP-A No. 2007-228870 and the like can be used. It can be generated by a device having a heating chamber equipped with a device for injecting superheated steam. As an apparatus for generating superheated steam containing such fine water droplets, it is desirable that the inside of the heating chamber can be further heated by conduction heating, radiation heating, high frequency heating, or the like. As a device for generating superheated steam containing fine water droplets, an Aqua Cooker (registered trademark) manufactured by Taiyo Seisakusho Co., Ltd. can be used.
微細水滴を含む過熱水蒸気を生成する装置の例を、図1に示す。図1において、微細水滴を含む過熱水蒸気を生成する装置は、チャンバー10、過熱水蒸気発生機20、及び微細水滴(熱水)発生機30により構成される。チャンバー10内の台の上に処理対象物である野菜40を載置し、庫内ヒーター50によりチャンバー10内を加熱することができる。過熱水蒸気発生機20は、ヒーター61及び流路71を含み、流路71を通過する水蒸気(V)をヒーター61により加熱し過熱水蒸気とすることができる。過熱水蒸気発生機20により生成された過熱水蒸気は、ノズル81からチャンバー10内に噴射される。微細水滴(熱水)発生機30は、ヒーター62及び流路72を含み、流路72を通過する水(W)をヒーター62により加熱し熱水とすることができる。微細水滴(熱水)発生機30により生成された熱水は、ノズル82からチャンバー10内に噴射され、チャンバー10内に満たされた過熱水蒸気に熱水を微細水滴として分散させる。
An example of an apparatus for generating superheated steam containing fine water droplets is shown in FIG. In FIG. 1, an apparatus for generating superheated steam containing fine water droplets is composed of a
工程(a)における微細水滴を含む過熱水蒸気の温度は、90℃以上140℃以下が好ましく、100℃以上140℃以下がより好ましい。 The temperature of the superheated steam containing fine water droplets in step (a) is preferably 90°C or more and 140°C or less, more preferably 100°C or more and 140°C or less.
工程(a)における微細水滴を含む過熱水蒸気による熱処理時間は、カット方法やサイズ、ネギ類又は玉ねぎ類の種類、温度条件により異なるが、1秒以上5分以下が好ましく、1秒以上150秒以下がより好ましく、5秒以上80秒以下がさらに好ましく、10秒以上30秒以下が最も好ましい。ただし、熱処理時間が長過ぎると形状の壊れや組織が軟化することによる品質劣化を起こす可能性があり、熱処理時間が短すぎると微生物制御が出来ない為、適宜設定する。 The heat treatment time using superheated steam containing fine water droplets in step (a) varies depending on the cutting method and size, the type of leeks or onions, and the temperature conditions, but is preferably from 1 second to 5 minutes, more preferably from 1 second to 150 seconds, even more preferably from 5 seconds to 80 seconds, and most preferably from 10 seconds to 30 seconds. However, if the heat treatment time is too long, there is a possibility of quality deterioration due to deformation or softening of the tissue, and if the heat treatment time is too short, microbial control will not be possible, so it should be set appropriately.
微細水滴を含む過熱水蒸気の水量は、ネギ類又は玉ねぎ類の表面が覆われる程度の量であれば良く、加熱チャンバー内にカットしたネギ類又は玉ねぎ類もしくはカット後に酸処理したネギ類又は玉ねぎ類を入れ、微細水滴を含む過熱水蒸気と接触させればよい。
工程(a)における加熱チャンバー内の水量(100秒当たりにチャンバー内に導入される過熱水蒸気と熱水との合計量)(ml/100秒)は、1200ml以上3000ml以下が好ましく、1500ml以上2700ml以下がより好ましく、1800ml以上2400ml以下が最も好ましい。
The amount of water in the superheated steam containing fine water droplets may be sufficient to cover the surface of the green onions or onions, and the amount of water in the superheated steam containing fine water droplets may be sufficient to cover the surface of the green onions or onions. can be brought into contact with superheated steam containing fine water droplets.
The amount of water in the heating chamber in step (a) (the total amount of superheated steam and hot water introduced into the chamber per 100 seconds) (ml/100 seconds) is preferably 1200 ml or more and 3000 ml or less, and 1500 ml or more and 2700 ml or less. is more preferable, and most preferably 1800 ml or more and 2400 ml or less.
微細水滴を含む過熱水蒸気を生成する装置において、処理を行うネギ類又は玉ねぎ類はある程度重ならないように均一に置くのが良いが、層厚の状態であっても問題は無い。 In an apparatus that generates superheated steam containing fine water droplets, it is preferable to place the green onions or onions to be treated evenly so that they do not overlap to some extent, but there is no problem even if they are in a thick layer.
工程(b)における乾燥の方法は特に限定されないが、熱風乾燥、凍結乾燥等が挙げられ、この中でも凍結乾燥が好ましい。凍結乾燥時の圧力は、特に限定されないが、200Pa以下にすることが出来る。また、工程(b)において、例えば、庫内温度が-20~-35℃程度の冷凍庫で2~24時間程度予備凍結後、真空凍結乾燥機で凍結乾燥することができる。
工程(b)の前に、工程(a)における処理を行ったネギ類又は玉ねぎ類に対して糖浸漬や調味浸漬等を行っても良いし、油脂や乳化剤でネギ類又は玉ねぎ類の表面を処理しても良い。
The method of drying in step (b) is not particularly limited, but includes hot air drying, freeze drying, etc. Among these, freeze drying is preferred. The pressure during freeze-drying is not particularly limited, but can be 200 Pa or less. Further, in step (b), for example, the product can be pre-frozen for about 2 to 24 hours in a freezer with an internal temperature of -20 to -35°C, and then freeze-dried in a vacuum freeze dryer.
Before step (b), the green onions or onions treated in step (a) may be soaked in sugar or seasoned, or the surface of the green onions or onions may be soaked in oil or fat or an emulsifier. It may be processed.
本発明の乾燥野菜の製造方法は、工程(a)の前に、(i)カットしたネギ類又は玉ねぎ類をpH調整液により処理する工程を含むことができる。また、本発明の乾燥野菜の製造方法は、工程(a)と工程(b)との間に、(ii)工程(a)における処理後の野菜をpH調整液又は水により処理する工程を含むことができる。上記工程(i)及び工程(ii)のいずれか一方又はその両方を行うことにより、工程(a)の処理後の野菜のpHを、好ましくは4.0以上8.0以下、より好ましくは4.5以上7.8以下、最も好ましくは5.0以上7.5以下に調整することができる。ネギ類又は玉ねぎ類のpHを調整することにより乾燥後のネギ類又は玉ねぎ類が褐色に変色すること(褐変)を防ぐことができる。このようにネギ類又は玉ねぎ類のpHを調整することにより、乾燥後のネギ類又は玉ねぎ類の褐変を防止できる理由は定かではないが、以下のように推察される。
微細水滴を含む過熱水蒸気の凝縮水のpHは、水に溶解している二酸化炭素が揮発して塩基性イオンが優位となることにより、9.0~10.0程度と高くなると考えられる。微細水滴を含む過熱水蒸気にて処理した後のネギ類又は玉ねぎ類が、乾燥工程等において加熱されると、ネギ類又は玉ねぎ類中に含まれるアミノ酸と還元糖とに起因して褐変現象、いわゆるメイラード反応が発生することがあると考えられる。メイラード反応は条件によって反応速度が異なり、高pH(塩基性)の条件下において反応が促進することが知られている。したがって、pHの高い水で処理後に、凍結乾燥時にメイラード反応が進みネギ類又は玉ねぎ類が褐変してしまうものと考えられる。本発明においては、微細水滴を含む過熱水蒸気による処理の前及び/又は後にpH調整液又は水により処理して中和させることにより、メイラード反応による褐変を抑制できているものと考えられる。
The method for producing dried vegetables of the present invention can include, before step (a), the step of (i) treating cut green onions or onions with a pH adjusting solution. Moreover, the method for producing dried vegetables of the present invention includes, between step (a) and step (b), a step (ii) of treating the vegetables after the treatment in step (a) with a pH adjusting solution or water. be able to. By performing either or both of the above step (i) and step (ii), the pH of the vegetables after the treatment in step (a) can be adjusted to preferably 4.0 or more and 8.0 or less, more preferably 4. It can be adjusted to .5 or more and 7.8 or less, most preferably 5.0 or more and 7.5 or less. By adjusting the pH of green onions or onions, it is possible to prevent the green onions or onions from turning brown (browning) after drying. The reason why browning of green onions or onions after drying can be prevented by adjusting the pH of green onions or onions in this way is not clear, but it is presumed as follows.
It is thought that the pH of condensed water of superheated steam containing fine water droplets becomes as high as about 9.0 to 10.0 because carbon dioxide dissolved in water evaporates and basic ions become predominant. When green onions or onions that have been treated with superheated steam containing fine water droplets are heated in a drying process, browning occurs due to the amino acids and reducing sugars contained in the green onions or onions. It is thought that a Maillard reaction may occur. The reaction rate of the Maillard reaction varies depending on the conditions, and it is known that the reaction is accelerated under high pH (basic) conditions. Therefore, it is considered that after treatment with high pH water, the Maillard reaction progresses during freeze-drying, resulting in browning of green onions or onions. In the present invention, it is considered that browning due to the Maillard reaction can be suppressed by neutralizing by treating with a pH adjusting liquid or water before and/or after the treatment with superheated steam containing fine water droplets.
pH調整液は、特に限定されないが、酸液であることが好ましい。酸液に用いられる酸としては有機酸が好ましく、酢酸、乳酸、クエン酸、リンゴ酸、グルコン酸等、食品に使用できる酸を適宜選択して用いることができる。
pH調整液のpHは、好ましくは4.0以上8.0以下、より好ましくは4.5以上7.8以下、最も好ましくは5.0以上7.5以下に調整することができる。
工程(i)又は(ii)における処理時間は適宜設定することができるが、5秒以上30分以下が好ましく、5秒以上20分以下が好ましく、10秒以上20分以下が最も好ましい。
工程(i)又は(ii)における処理の種類は特に限定されないが、浸漬又は噴霧が好ましく、浸漬がより好ましい。
The pH adjusting liquid is not particularly limited, but is preferably an acid liquid. The acid used in the acid solution is preferably an organic acid, and acids that can be used in foods, such as acetic acid, lactic acid, citric acid, malic acid, and gluconic acid, can be appropriately selected and used.
The pH of the pH adjusting liquid can be adjusted to preferably 4.0 or more and 8.0 or less, more preferably 4.5 or more and 7.8 or less, and most preferably 5.0 or more and 7.5 or less.
The treatment time in step (i) or (ii) can be set as appropriate, but is preferably 5 seconds or more and 30 minutes or less, preferably 5 seconds or more and 20 minutes or less, and most preferably 10 seconds or more and 20 minutes or less.
The type of treatment in step (i) or (ii) is not particularly limited, but immersion or spraying is preferred, and immersion is more preferred.
本発明の製造方法により得られる乾燥野菜の糖の含有量は特に限定されないが、乾燥野菜全体に対して、40.0質量%以上が好ましく、45.0質量%以上がより好ましく、48.0質量%以上が最も好ましい。上記乾燥野菜の糖の含有量の上限値は特に限定されないが、糖の含有量上限値として、70.0質量%が好ましく、75.0質量%が最も好ましい。乾燥野菜の糖の含有量を上記数値範囲内とすることで、甘味に優れた乾燥野菜が得られる。
本発明において糖の含有量(質量%)とは、果糖の含有量(質量%)、ブドウ糖の含有量(質量%)、及びショ糖の含有量(質量%)を足し合わせた合計の値を意味する。果糖、ブドウ糖、及びショ糖のそれぞれの含有量(質量%)は、後述する実施例に記載の方法に従って測定することができる。
Although the sugar content of the dried vegetables obtained by the production method of the present invention is not particularly limited, it is preferably 40.0% by mass or more, more preferably 45.0% by mass or more, and 48.0% by mass or more based on the whole dried vegetables. Most preferably it is % by mass or more. The upper limit of the sugar content of the dried vegetables is not particularly limited, but the upper limit of the sugar content is preferably 70.0% by mass, and most preferably 75.0% by mass. By controlling the sugar content of the dried vegetables within the above numerical range, dried vegetables with excellent sweetness can be obtained.
In the present invention, sugar content (mass%) refers to the sum of fructose content (mass%), glucose content (mass%), and sucrose content (mass%). means. The content (mass%) of each of fructose, glucose, and sucrose can be measured according to the method described in the Examples below.
本発明の製造方法により得られる乾燥野菜のピルビン酸の含有量は特に限定されないが、乾燥野菜全体に対して、0.075質量%以下が好ましく、0.070質量%以下がより好ましく、0.065質量%以下が最も好ましい。上記乾燥野菜のピルビン酸の含有量の下限値は特に限定されず、比率が低い程好ましいが、ピルビン酸の含有量の下限値として、0.03質量%が好ましく、0.04質量%がより好ましく、0.05質量%が最も好ましい。乾燥野菜の糖の含有量を上記数値範囲内とすることで、甘味に優れた乾燥野菜が得られる。ピルビン酸の含有量(質量%)は、後述する実施例に記載の方法に従って測定することができる。 The content of pyruvic acid in the dried vegetables obtained by the production method of the present invention is not particularly limited, but is preferably 0.075% by mass or less, more preferably 0.070% by mass or less, and 0.075% by mass or less, more preferably 0.070% by mass or less, based on the whole dried vegetables. The most preferable amount is 0.065% by mass or less. The lower limit of the content of pyruvic acid in the dried vegetables is not particularly limited, and the lower the ratio is, the more preferable it is, but the lower limit of the content of pyruvic acid is preferably 0.03% by mass, more preferably 0.04% by mass. Preferably, 0.05% by weight is most preferred. By controlling the sugar content of the dried vegetables within the above numerical range, dried vegetables with excellent sweetness can be obtained. The content of pyruvic acid (mass%) can be measured according to the method described in the Examples below.
このようにして製造された乾燥野菜類は、既存方法よりも湯戻しした際に生に近い食感と良好な風味及び形状、色調等の点で優れた特性を有する甘味の強いものとなる。 The dried vegetables produced in this manner have a strong sweetness that is superior to existing methods in terms of a texture similar to that of fresh vegetables, good flavor, shape, color tone, etc. when reconstituted with hot water.
(乾燥野菜)
本発明の乾燥野菜は、糖の含有量が40.0質量%以上、ピルビン酸の含有量が0.075質量%以下であって、乾燥ネギ類及び乾燥玉ねぎ類から選択される。糖の含有量及びピルビン酸の含有量としては、上述の(乾燥野菜の製造方法)に示した数値範囲のものを使用することができる。
本発明の乾燥ネギ類又は乾燥玉ねぎ類に使用するネギ類又は玉ねぎ類の種類は、特に限定されず、上述の(乾燥野菜の製造方法)に示した種類を使用することができる。
本発明の乾燥野菜について、その製造方法は特に限定されないが、上述の(乾燥野菜の製造方法)に示した製造方法を用いて製造することが好ましい。
(dried vegetables)
The dried vegetables of the present invention have a sugar content of 40.0% by mass or more, a pyruvic acid content of 0.075% by mass or less, and are selected from dried green onions and dried onions. As the sugar content and the pyruvic acid content, those within the numerical ranges shown in the above-mentioned (method for producing dried vegetables) can be used.
The types of green onions or onions used for the dried green onions or dried onions of the present invention are not particularly limited, and the types shown in the above (method for producing dried vegetables) can be used.
The production method for the dried vegetables of the present invention is not particularly limited, but it is preferable to produce them using the production method shown in (Method for producing dried vegetables) above.
以下実施例を用いて本実施形態を具体的に説明する。 This embodiment will be specifically described below using examples.
(実施例1) 微細水滴を含む過熱水蒸気処理品の優位性の確認 (Example 1) Confirmation of superiority of superheated steam treated product containing fine water droplets
(実施例1-1)
北海道産の根深ネギ(白ネギ)を洗浄し、次いで斜めに8mmの間隔でカットし、カットした白ネギのうち、葉鞘部の白い部分のみを取り出した。そして、取り出した葉鞘部の白い部分200gを、微細水滴を含む過熱水蒸気を利用した加熱調理機器(株式会社タイヨー製作所製、アクアクッカー(登録商標))の庫内に入れ、設定温度:120℃、加熱チャンバー内水量:2000ml/100秒の条件下で10秒間、処理を行った。加熱調理機器による処理後の白ネギを庫内温度-35℃の冷凍庫で予備凍結後、圧力100Pa、棚加熱温度50~70℃の条件で18時間、真空凍結乾燥を行い乾燥白ネギを得た。
(Example 1-1)
Nebuka green onions (white onions) from Hokkaido were washed and then cut diagonally at intervals of 8 mm, and only the white parts of the leaf sheaths of the cut white onions were taken out. Then, 200 g of the white part of the leaf sheath that was taken out was placed in a heating cooking device (Aqua Cooker (registered trademark) manufactured by Taiyo Seisakusho Co., Ltd.) that uses superheated steam containing fine water droplets, and the temperature was set at 120°C. The treatment was performed for 10 seconds under the condition that the amount of water in the heating chamber was 2000 ml/100 seconds. After pre-freezing the white onions after processing with a heating cooking device in a freezer with an internal temperature of -35°C, vacuum freeze-drying was performed for 18 hours at a pressure of 100 Pa and a shelf heating temperature of 50 to 70°C to obtain dried white onions. .
(実施例1-2)
加熱調理機器による処理時間を10秒間に代えて20秒間とした以外は実施例1-1と同様にして、乾燥白ネギを得た。
(Example 1-2)
Dried white onions were obtained in the same manner as in Example 1-1, except that the processing time using the cooking device was changed to 20 seconds instead of 10 seconds.
(実施例1-3)
加熱調理機器による処理の後、かつ真空凍結乾燥の処理の前に、水を入れた容器を準備して容器内の水に白ネギを完全に浸漬させ10分間静置した処理を更に行った以外は実施例1-2と同様にして、乾燥白ネギを得た。
(Examples 1 to 3)
Dried white leek was obtained in the same manner as in Example 1-2, except that after the treatment with the heating cooking appliance and before the vacuum freeze-drying treatment, a container filled with water was prepared, and the white leek was completely immersed in the water in the container and left to stand for 10 minutes.
(実施例1-4)
水を入れた容器を用いた水による処理の代わりに0.008%クエン酸水溶液(pH=5)を使用してクエン酸溶液に白ネギを浸漬させ10分間静置した処理を行った以外は実施例1-3と同様にして、乾燥白ネギを得た。
(Examples 1 to 4)
Dried white onions were obtained in the same manner as in Example 1-3, except that instead of treatment with water using a container filled with water, a 0.008% aqueous citric acid solution (pH = 5) was used and the white onions were immersed in the citric acid solution and left to stand for 10 minutes.
(実施例1-5)
加熱調理機器による処理時間を10秒間に代えて40秒間とした以外は実施例1-1と同様にして、乾燥白ネギを得た。
(Example 1-5)
Dried white onions were obtained in the same manner as in Example 1-1, except that the processing time using the heating cooking device was changed to 40 seconds instead of 10 seconds.
(実施例1-6)
加熱調理機器による処理時間を10秒間に代えて120秒間とした以外は実施例1-1と同様にして、乾燥白ネギを得た。
(Examples 1 to 6)
Dried white leek was obtained in the same manner as in Example 1-1, except that the treatment time in the heating cooking appliance was changed from 10 seconds to 120 seconds.
(比較例1-1)
北海道産の根深ネギ(白ネギ)を洗浄し、次いで斜めに8mmの間隔でカットし、カットした白ネギのうち、葉鞘部の白い部分のみを取り出した。そして、200ppmの濃度の次亜塩素酸ナトリウム水溶液を入れた容器を準備して、取り出した葉鞘部の白い部分200gを容器内の次亜塩素酸ナトリウム水溶液に完全に浸漬させ10分間静置した後、容器から白ネギを取り出して水により十分に洗浄を行った。洗浄後の白ネギを庫内温度-35℃の冷凍庫で予備凍結後、圧力100Pa、棚加熱温度50~70℃の条件で18時間、真空凍結乾燥を行い乾燥白ネギを得た。
(Comparative example 1-1)
Nebuka green onions (white onions) from Hokkaido were washed and then cut diagonally at intervals of 8 mm, and only the white parts of the leaf sheaths of the cut white onions were taken out. Then, prepare a container containing a sodium hypochlorite aqueous solution with a concentration of 200 ppm, completely immerse 200 g of the white part of the leaf sheath that was taken out in the sodium hypochlorite aqueous solution in the container, and leave it for 10 minutes. The white onions were taken out of the container and thoroughly washed with water. The washed white onions were pre-frozen in a freezer with an internal temperature of -35°C, and then vacuum freeze-dried at a pressure of 100 Pa and a shelf heating temperature of 50 to 70°C for 18 hours to obtain dried white onions.
(比較例1-2)
北海道産の根深ネギ(白ネギ)を洗浄し、次いで斜めに8mmの間隔でカットし、カットした白ネギのうち、葉鞘部の白い部分のみを取り出した。そして、沸騰水を入れた容器を準備して、取り出した葉鞘部の白い部分200gを容器内の沸騰水に完全に浸漬させ温度:98℃の条件下で150秒間ブランチング処理した後、容器から白ネギを取り出して冷水により十分に冷却を行った。冷却後の白ネギを庫内温度-35℃の冷凍庫で予備凍結後、圧力100Pa、棚加熱温度50~70℃の条件で18時間、真空凍結乾燥を行い乾燥白ネギを得た。
(Comparative example 1-2)
Nebuka green onions (white onions) from Hokkaido were washed and then cut diagonally at intervals of 8 mm, and only the white parts of the leaf sheaths of the cut white onions were taken out. Then, prepare a container filled with boiling water, completely immerse 200 g of the white part of the leaf sheath in the container, and blanch it for 150 seconds at a temperature of 98°C. The white onions were taken out and thoroughly cooled with cold water. The cooled white onions were pre-frozen in a freezer with an internal temperature of -35°C, and then vacuum freeze-dried at a pressure of 100 Pa and a shelf heating temperature of 50 to 70°C for 18 hours to obtain dried white onions.
(比較例1-3)
加熱調理機器による処理を行わずに取り出した葉鞘部の白い部分200gをそのまま凍結乾燥した以外は実施例1-1と同様にして、乾燥白ネギを得た。
(Comparative example 1-3)
Dried white onions were obtained in the same manner as in Example 1-1, except that 200 g of the white part of the leaf sheath, which was taken out without being treated with a heating cooking device, was freeze-dried as it was.
実施例1-1~1-6及び比較例1-1~1-3の乾燥白ネギについて下記のように評価を行った。評価結果を下記表6に示す。 The dried white leek samples of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3 were evaluated as follows. The evaluation results are shown in Table 6 below.
(一般生菌数による評価)
実施例1-1~1-6及び比較例1-1~1-3それぞれの乾燥白ネギについて、下記のように一般生菌数の測定を行った。検査は厚生労働省監修の「2015年版 食品衛生検査指針・微生物編」に準じて行い、培養は35℃、48時間の条件にて実施した。
一般生菌数が5.0×103以下であれば微生物が少なく、食品として衛生面で問題がないといえる。
(Evaluation based on general viable bacteria count)
The general viable bacterial count was measured for each of the dried white leek samples of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3 as described below. The test was performed in accordance with the "2015 Food Sanitation Inspection Guideline - Microorganisms" supervised by the Ministry of Health, Labor and Welfare, and the culture was performed at 35°C for 48 hours.
If the general viable cell count is 5.0 x 103 or less, the number of microorganisms is small and it can be said that there are no hygiene problems as a food.
(官能評価:食感)
発泡スチレンシート製容器(直径145mm、深さ75mm、丼状)の中に、実施例1-1~1-6及び比較例1-1~1-3それぞれの乾燥白ネギを入れ、70mmの深さまで95℃の熱湯を入れ2分30秒の間静置し湯戻しを行った。湯戻し後、熱湯に浸かった状態の実施例1-1~1-6及び比較例1-1~1-3それぞれの白ネギについて、5名のパネラーにより食感の評価を行った。各白ネギの食感の評価は、加熱調理機器による処理を行わずに乾燥を行った比較例1-3の白ネギを標準品とし、標準品と比較して同等であるものを3とし、各パネラーが下記の3段階の基準により評価し5名のパネラーの平均値を算出することにより行った。平均値が小数部を有する場合は小数第1位を四捨五入することにより点数を算出した。
(Sensory evaluation: texture)
Dried white onions from Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3 were placed in a container made of foamed styrene sheet (diameter 145 mm, depth 75 mm, bowl-shaped), and the container was placed at a depth of 70 mm. Pour boiling water at 95°C into the container and let it stand for 2 minutes and 30 seconds to reconstitute the water. After reconstitution, the white onions of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3 soaked in hot water were evaluated for texture by five panelists. For the evaluation of the texture of each white onion, the white onion of Comparative Example 1-3, which was dried without being treated with a heating cooking device, was taken as a standard product, and those that were equivalent to the standard product were given a rating of 3. Each panelist evaluated the evaluation using the following three-level criteria, and the average value of the five panelists was calculated. When the average value had a decimal part, the score was calculated by rounding to the first decimal place.
(官能評価:風味)
上記(官能評価:食感)と同様の手順により湯戻しを行った後、熱湯に浸かった状態の実施例1-1~1-6及び比較例1-1~1-3それぞれの白ネギについて、5名のパネラーにより風味の評価を行った。各白ネギの風味の評価は、加熱調理機器による処理を行わずに乾燥を行った比較例1-3の白ネギを標準品とし、標準品と比較して同等であるものを3とし、各パネラーが下記の3段階の基準により評価し5名のパネラーの平均値を算出することにより行った。平均値が小数部を有する場合は小数第1位を四捨五入することにより点数を算出した。
(Sensory evaluation: flavor)
Regarding the white onions of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3, which were soaked in boiling water after being rehydrated using the same procedure as above (sensory evaluation: texture). The flavor was evaluated by five panelists. To evaluate the flavor of each white onion, the white onion of Comparative Example 1-3, which was dried without being treated with a heating cooking device, was taken as a standard product, and those that were equivalent to the standard product were given a 3, and each The evaluation was performed by panelists using the following three-level criteria, and the average value of the five panelists was calculated. When the average value had a decimal part, the score was calculated by rounding to the first decimal place.
(形状の評価)
実施例1-1~1-6及び比較例1-1~1-3それぞれの乾燥白ネギについて、形状を観察した。各乾燥白ネギの形状について、下記の3段階の点数の基準により評価を行った。
(Evaluation of shape)
The shapes of the dried white onions of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3 were observed. The shape of each dried white onion was evaluated using the following three-level scoring criteria.
(色調の評価)
実施例1-1~1-6及び比較例1-1~1-3それぞれの乾燥白ネギについて、色調を観察した。各乾燥白ネギの色調について、下記の3段階の点数の基準により評価を行った。
(Evaluation of color tone)
The color tone of each of the dried white onions of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3 was observed. The color tone of each dried white onion was evaluated using the following three-level scoring criteria.
(総合評価)
実施例1-1~1-6及び比較例1-1~1-3それぞれの乾燥白ネギについて、一般生菌数、並びに食感、風味、形状、及び色調の評価に関して、下記の基準により総合評価を行った。
(comprehensive evaluation)
Regarding the dried white onions of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3, the overall number of viable bacteria and the evaluation of texture, flavor, shape, and color were evaluated according to the following criteria. We conducted an evaluation.
上記表6の結果からわかるように、微細水滴を含む過熱水蒸気で処理した実施例1-1~1-4は、一般生菌数が少なく十分な殺菌処理がなされており、また、食感、風味、形状、及び色調のいずれにおいても良い結果となっており十分な品質を有していた。特に、水に浸漬させる処理を更に行った実施例1-3、及びクエン酸水溶液に浸漬させる処理を更に行った実施例1-4は、これらの処理を行わなかった実施例1-1及び1-2に比べて、色調がより優れていた。 As can be seen from the results in Table 6 above, Examples 1-1 to 1-4, which were treated with superheated steam containing fine water droplets, had a small number of viable bacteria and were sufficiently sterilized. Good results were obtained in terms of flavor, shape, and color tone, and the product had sufficient quality. In particular, Example 1-3, in which the process of immersion in water was further performed, and Example 1-4, in which the process of immersion in a citric acid aqueous solution was further performed, were different from Examples 1-1 and 1, in which these treatments were not performed. -2, the color tone was better.
一方、次亜塩素酸ナトリウム水溶液により処理した比較例1-1は、一般生菌数が少なく、食感の評価は優れていたものの、実施例1-1~1-6に比べて特に風味が劣り、また、白っぽく変色し、芯抜けが発生していた。ブランチング処理を行った比較例1-2は、一般生菌数が少なかったものの、実施例1-1~1-6に比べて特に食感、風味、及び形状が劣っていた。微細水滴を含む過熱水蒸気などの処理を行わなかった比較例1-3は、食感、風味、及び色調は良好であったものの、実施例1-1~1-6に比べて一般生菌数が多く、また、芯抜けが発生し実施例1-1~1-6に比べて形状の評価に劣っていた。 On the other hand, Comparative Example 1-1, which was treated with an aqueous sodium hypochlorite solution, had a small number of viable bacteria and an excellent texture evaluation, but the flavor was particularly poor compared to Examples 1-1 to 1-6. It was inferior, had a whitish discoloration, and had some core loss. Comparative Example 1-2, which was subjected to blanching treatment, had a small number of viable bacteria, but was particularly inferior in texture, flavor, and shape compared to Examples 1-1 to 1-6. Comparative Example 1-3, which was not treated with superheated steam containing fine water droplets, had good texture, flavor, and color, but the general viable bacteria count was lower than in Examples 1-1 to 1-6. In addition, core omission occurred, and the shape evaluation was inferior to Examples 1-1 to 1-6.
実施例1-1~1-6及び比較例1-1~1-3の結果より、微細水滴を含む過熱水蒸気にて処理することにより良好な食感、風味、形状、及び色調を有する乾燥白ネギが得られることがわかった。また、微細水滴を含む過熱水蒸気による処理に加えて、水又はクエン酸水溶液に浸漬させる処理を更に行うことにより、より色調の安定した乾燥白ネギが得られることがわかった。さらに、微細水滴を含む過熱水蒸気による短時間の処理でも微生物制御は可能であり、次亜塩素酸ナトリウム水溶液による処理、ブランチング処理などの既存の方法よりも湯戻しした際に生に近い食感と風味及び色調等の点で優れた特性を有する乾燥白ネギが得られることがわかった。 From the results of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3, it is clear that dry whites with good texture, flavor, shape, and color can be obtained by treatment with superheated steam containing fine water droplets. It turns out that green onions are obtained. Furthermore, it has been found that in addition to the treatment with superheated steam containing fine water droplets, dry white onions with a more stable color tone can be obtained by further performing a treatment of immersion in water or an aqueous citric acid solution. Furthermore, microbial control is possible even with a short-time treatment using superheated steam containing fine water droplets, and the texture is closer to that of raw food when rehydrated than existing methods such as treatment with an aqueous sodium hypochlorite solution or blanching treatment. It was found that dried white onions with excellent characteristics in terms of flavor, color, etc. can be obtained.
(実施例1-7~1-12及び比較例1-4~1-6)
上述の食感、風味、形状、及び色調の評価に関して、パネラー数を25名に増加して評価を行った。評価結果を下記表7及び図2に示す。
実施例1-7~1-12及び比較例1-4~1-6の乾燥白ネギは、それぞれ上記実施例1-1~1-6及び比較例1-1~1-3と同様にして得たものである。
(Examples 1-7 to 1-12 and Comparative Examples 1-4 to 1-6)
Regarding the above-mentioned evaluation of texture, flavor, shape, and color tone, the number of panelists was increased to 25 and evaluation was performed. The evaluation results are shown in Table 7 and FIG. 2 below.
The dried white onions of Examples 1-7 to 1-12 and Comparative Examples 1-4 to 1-6 were prepared in the same manner as in Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3, respectively. That's what I got.
(官能評価:食感)
各白ネギの食感の評価は、加熱調理機器による処理を行わずに乾燥を行った比較例1-6の白ネギを標準品とした。生の白ネギの状態に近くシャキシャキとした食感が残るかどうかという観点から、標準品と比較して同等であるものを「0」、標準品より優れている場合を「1」、標準品よりさらに優れている場合を「2」、標準品より劣っている場合を「-1」、標準品よりさらに劣っている場合を「-2」とした。そして、25名のパネラーの評価の平均値を算出した。
(Sensory evaluation: texture)
For the evaluation of the texture of each white onion, the white onion of Comparative Example 1-6, which was dried without being treated with a heating cooking device, was used as a standard product. From the perspective of whether or not it retains a crunchy texture similar to that of raw white onions, ``0'' indicates that it is equivalent to the standard product, and ``1'' indicates that it is better than the standard product. The score was "2" if it was even better than the standard product, "-1" if it was inferior to the standard product, and "-2" if it was even worse than the standard product. Then, the average value of the evaluations of the 25 panelists was calculated.
(官能評価:風味)
各白ネギの風味の評価は、加熱調理機器による処理を行わずに乾燥を行った比較例1-6の白ネギを標準品とした。生の白ネギの状態に近く風味が良いかどうかという観点から、標準品と比較して同等であるものを「0」、標準品より優れている場合を「1」、標準品よりさらに優れている場合を「2」、標準品より劣っている場合を「-1」、標準品よりさらに劣っている場合を「-2」とした。そして、25名のパネラーの評価の平均値を算出した。
(Sensory evaluation: flavor)
For flavor evaluation of each white onion, the white onion of Comparative Example 1-6, which was dried without being treated with a heating cooking device, was used as a standard product. From the perspective of whether the flavor is close to the state of raw white onions and is good, ``0'' indicates that it is equivalent to the standard product, ``1'' indicates that it is better than the standard product, and ``1'' indicates that it is even better than the standard product. A score of "2" indicates that the quality is good, a score of "-1" indicates that the product is inferior to the standard product, and a "-2" indicates that the product is even worse than the standard product. Then, the average value of the evaluations of the 25 panelists was calculated.
(形状の評価)
各乾燥白ネギの形状の評価は、比較例1-6の乾燥白ネギを標準品とした。形状が良好であるか(芯抜けや潰れが発生していないかどうか)という観点から、標準品と比較して同等であるものを「0」、標準品より優れている場合を「1」、標準品よりさらに優れている場合を「2」、標準品より劣っている場合を「-1」、標準品よりさらに劣っている場合を「-2」とした。そして、25名のパネラーの評価の平均値を算出した。
なお、ここで言う芯抜けとはネギ中心の芯部とそれを囲む層状の葉が分離する現象のことである。
(Evaluation of shape)
For evaluation of the shape of each dried white onion, the dried white onion of Comparative Example 1-6 was used as a standard product. From the perspective of whether the shape is good (no core loss or crushing), ``0'' indicates that it is equivalent to the standard product, ``1'' indicates that it is superior to the standard product, A score of "2" indicates that the product is even better than the standard product, a score of "-1" indicates that the product is inferior to the standard product, and a score of "-2" indicates that the product is even worse than the standard product. Then, the average value of the evaluations of the 25 panelists was calculated.
Note that core removal here refers to a phenomenon in which the core of the green onion and the layered leaves surrounding it separate.
(色調の評価)
各乾燥白ネギの色調の評価は、比較例1-6の乾燥白ネギを標準品とした。生の白ネギの状態に近い色調かどうかという観点から、標準品と比較して同等であるものを「0」、標準品より優れている場合を「1」、標準品よりさらに優れている場合を「2」、標準品より劣っている場合を「-1」、標準品よりさらに劣っている場合を「-2」とした。そして、25名のパネラーの評価の平均値を算出した。
(Evaluation of color tone)
For evaluation of the color tone of each dried white onion, the dried white onion of Comparative Example 1-6 was used as a standard product. From the perspective of whether the color tone is close to that of raw white onions, "0" indicates that it is equivalent to the standard product, "1" indicates that it is better than the standard product, and "1" indicates that it is even better than the standard product. "2" indicates that the product is inferior to the standard product, "-1" indicates that the product is inferior to the standard product, and "-2" indicates that the product is even worse than the standard product. Then, the average value of the evaluations of the 25 panelists was calculated.
上記表7及び図2の結果からわかるように、微細水滴を含む過熱水蒸気で処理した実施例1-7~1-10は、また、食感、風味、形状、及び色調のいずれにおいても良い結果となっており十分な品質を有していた。特に、水に浸漬させる処理を更に行った実施例1-9、及びクエン酸水溶液に浸漬させる処理を更に行った実施例1-10は、これらの処理を行わなかった実施例1-7及び1-8に比べて、色調がより優れていた。 As can be seen from the results in Table 7 and Figure 2 above, Examples 1-7 to 1-10, which were treated with superheated steam containing fine water droplets, also had good results in terms of texture, flavor, shape, and color, and were of sufficient quality. In particular, Example 1-9, which was further treated by immersing in water, and Example 1-10, which was further treated by immersing in an aqueous citric acid solution, had better color than Examples 1-7 and 1-8, which were not treated in this way.
一方、次亜塩素酸ナトリウム水溶液により処理した比較例1-4は、実施例1-7~1-12に比べて、特に風味及び形状が劣っていた。ブランチング処理を行った比較例1-5は、実施例1-7~1-12に比べて特に食感、風味、及び形状が劣っていた。 On the other hand, Comparative Example 1-4 treated with an aqueous sodium hypochlorite solution was particularly inferior in flavor and shape compared to Examples 1-7 to 1-12. Comparative Example 1-5, which was subjected to blanching treatment, was particularly inferior in texture, flavor, and shape compared to Examples 1-7 to 1-12.
実施例1-7~1-12及び比較例1-4~1-6の結果より、微細水滴を含む過熱水蒸気にて処理することにより良好な食感、風味、形状、及び色調を有する乾燥白ネギが得られることがわかった。また、微細水滴を含む過熱水蒸気による処理に加えて、水又はクエン酸水溶液に浸漬させる処理を更に行うことにより、より色調の安定した乾燥白ネギが得られることがわかった。さらに、微細水滴を含む過熱水蒸気による処理は、次亜塩素酸ナトリウム水溶液による処理、ブランチング処理などの既存の方法よりも、湯戻しした際に生に近い食感と風味及び色調等の点で優れた特性を有する乾燥白ネギが得られることがわかった。 From the results of Examples 1-7 to 1-12 and Comparative Examples 1-4 to 1-6, dry whites with good texture, flavor, shape, and color can be obtained by treatment with superheated steam containing fine water droplets. It turns out that green onions are obtained. Furthermore, it has been found that in addition to the treatment with superheated steam containing fine water droplets, dry white onions with a more stable color tone can be obtained by further performing a treatment of immersion in water or an aqueous citric acid solution. Furthermore, the treatment with superheated steam containing fine water droplets is superior to existing methods such as treatment with an aqueous sodium hypochlorite solution or blanching treatment in terms of texture, flavor, and color that are closer to those of raw food when reconstituted with hot water. It was found that dried white onions with excellent properties were obtained.
実施例1-7~1-12及び比較例1-4~1-6の結果は、実施例1-1~1-6及び比較例1-1~1-3の結果と極めて良く整合している。そして、図2に示したように、実施例1-7~1-12、並びに比較例1-4及び1-5の結果は、比較例1-6を基準とした場合の有意差:*p<0.05、**p<0.01を示すものを多数含んでおり、極めて信頼性の高い結果であるといえる。 The results of Examples 1-7 to 1-12 and Comparative Examples 1-4 to 1-6 are highly consistent with the results of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-3. As shown in Figure 2, the results of Examples 1-7 to 1-12 and Comparative Examples 1-4 and 1-5 include many results that show significant differences (*p<0.05, **p<0.01) when compared to Comparative Example 1-6, and can be said to be highly reliable results.
(実施例2) 加熱処理ごとの官能検査及び糖とピルビン酸分析
処理方法によるネギの甘味の感じ方について、官能検査と糖及びピルビン酸の含有量との関係性に関する解析を行った。ネギ類の辛味やにおい等の刺激性物質の前駆物質である含硫成分のシスティンスルホキシド類は、細胞の損傷や破壊により細胞内に存在する酵素アリイナーゼの作用を受けて分解されチオスルフィネート類等の刺激性物質が生成され、この過程でピルビン酸が同時に生成される。この特性を生かし、揮発性が高く定量が難しい揮発性物質を測定する代わりにピルビン酸を測定し、辛味の原因である刺激性物質の生成量の指標とした。
(Example 2) Sensory test and sugar and pyruvic acid analysis for each heat treatment Regarding the perception of sweetness of green onions by treatment method, an analysis was performed on the relationship between sensory test and the content of sugar and pyruvic acid. Cystine sulfoxides, which are sulfur-containing components that are precursors of irritating substances such as the hotness and smell of green onions, are decomposed by the action of the enzyme alliinase present in cells due to cell damage or destruction, and irritating substances such as thiosulfinates are generated, and pyruvic acid is generated simultaneously in this process. Taking advantage of this characteristic, pyruvic acid was measured instead of measuring volatile substances that are highly volatile and difficult to quantify, and was used as an index of the amount of irritating substances generated that cause hotness.
(実施例2-1)
実施例1-2と同様にして乾燥白ネギを得た。
(Example 2-1)
Dried white onions were obtained in the same manner as in Example 1-2.
(比較例2-1)
比較例1-1と同様にして乾燥白ネギを得た。
(Comparative example 2-1)
Dried white onions were obtained in the same manner as in Comparative Example 1-1.
(比較例2-2)
比較例1-2と同様にして乾燥白ネギを得た。
(Comparative example 2-2)
Dried white onions were obtained in the same manner as in Comparative Example 1-2.
(比較例2-3)
北海道産の根深ネギ(白ネギ)を洗浄し、次いで斜めに8mmの間隔でカットし、カットした白ネギのうち、葉鞘部の白い部分のみを取り出した。そして、取り出した葉鞘部の白い部分200gを、飽和蒸気を利用した加熱調理機器の庫内に入れ、設定温度:98℃、飽和蒸気量:120kg/hの条件下で20秒間、処理を行った。加熱調理機器による処理後の白ネギを庫内温度-35℃の冷凍庫で予備凍結後、圧力100Pa、棚加熱温度50~70℃の条件で18時間、真空凍結乾燥を行い乾燥白ネギを得た。
(Comparative example 2-3)
Nebuka green onions (white onions) from Hokkaido were washed and then cut diagonally at intervals of 8 mm, and only the white parts of the leaf sheaths of the cut white onions were taken out. Then, 200 g of the white part of the removed leaf sheath was placed in a cooking device that uses saturated steam and processed for 20 seconds at a set temperature of 98°C and a saturated steam amount of 120 kg/h. . After pre-freezing the white onions after processing with a heating cooking device in a freezer with an internal temperature of -35°C, vacuum freeze-drying was performed for 18 hours at a pressure of 100 Pa and a shelf heating temperature of 50 to 70°C to obtain dried white onions. .
(比較例2-4)
比較例1-3と同様にして乾燥白ネギを得た。
(Comparative example 2-4)
Dried white onions were obtained in the same manner as in Comparative Example 1-3.
実施例2-1及び比較例2-1~2-4の乾燥白ネギについて下記のように評価を行った。評価結果を下記表10に示す。 The dried white onions of Example 2-1 and Comparative Examples 2-1 to 2-4 were evaluated as follows. The evaluation results are shown in Table 10 below.
(官能評価:甘味)
上記実施例1の(官能評価:食感)と同様の手順により湯戻しを行った後、熱湯に浸かった状態の実施例2-1及び比較例2-1~2-4それぞれの白ネギについて、5名のパネラーにより甘味の評価を行った。各白ネギの甘味の評価は、加熱調理機器による処理を行わずに乾燥を行った比較例2-4の白ネギを標準品とし、標準品と比較して同等であるものを3とし、各パネラーが下記の5段階の基準により評価し5名のパネラーの平均値を算出することにより行った。平均値が小数部を有する場合は小数第1位を四捨五入することにより点数を算出した。
(Sensory evaluation: sweetness)
The white onions of Example 2-1 and Comparative Examples 2-1 to 2-4 were soaked in boiling water after being rehydrated using the same procedure as in Example 1 (sensory evaluation: texture). The sweetness was evaluated by five panelists. In evaluating the sweetness of each white onion, the white onion of Comparative Example 2-4, which was dried without being processed using a heating cooking device, was used as a standard product, and those that were equivalent to the standard product were given a 3, and each The evaluation was performed by a panelist using the following 5-level criteria, and the average value of the 5 panelists was calculated. When the average value had a decimal part, the score was calculated by rounding to the first decimal place.
(官能評価:辛味)
上記実施例1の(官能評価:食感)と同様の手順により湯戻しを行った後、熱湯に浸かった状態の実施例2-1及び比較例2-1~2-4それぞれの白ネギについて、5名のパネラーにより辛味の評価を行った。各白ネギの辛みの評価は、加熱調理機器による処理を行わずに乾燥を行った比較例2-4の白ネギを標準品とし、標準品と比較して同等であるものを4とし、各パネラーが下記の5段階の基準により評価し5名のパネラーの平均値を算出することにより行った。平均値が小数部を有する場合は小数第1位を四捨五入することにより点数を算出した。
(Sensory evaluation: spiciness)
The white onions of Example 2-1 and Comparative Examples 2-1 to 2-4 were soaked in boiling water after being rehydrated using the same procedure as in Example 1 (sensory evaluation: texture). The spiciness was evaluated by five panelists. The spiciness of each white onion was evaluated using the white onion of Comparative Example 2-4, which was dried without being treated with a heating cooking device, as a standard product, and those that were equivalent to the standard product were given a score of 4. The evaluation was performed by a panelist using the following 5-level criteria, and the average value of the 5 panelists was calculated. When the average value had a decimal part, the score was calculated by rounding to the first decimal place.
(糖の含有量の測定)
実施例2-1及び比較例2-1~2-4の乾燥白ネギについて、果糖、ブドウ糖、及びショ糖の含有量(質量%)を下記の手順に従って各々分析し、その総和を求め乾燥ネギ中の糖の含有量(質量%)を求めた。糖の測定は、高速液体クロマトグラフ(HPLC)法によった。実施例2-1及び比較例2-1~2-4それぞれの乾燥白ネギをコーヒーミルで粉砕し、粉砕した乾燥白ネギ1gに、純水約40mLを加え、攪拌し、超音波水槽内で10分間抽出後、抽出した水溶液をメスフラスコ50mLに移し、純水を加えて50mL定容した。得られた水溶液をろ紙でろ過後、0.45μmのフィルターを通し、HPLC試料を得た。果糖、ブドウ糖及びショ糖の1%溶液を標準液とし、得られたHPLC試料をHPLCにより定量した。
HPLC条件は以下の通りである。
カラム:ULTRON PS-80N 300×8.0mmI.D.×2+PS-80N.G 50×8.0mmI.D.(信和加工)、移動相:水、流速0.8mL/min、温度:60℃、検出器:示差屈折計。
(Measurement of sugar content)
For the dried white onions of Example 2-1 and Comparative Examples 2-1 to 2-4, the content (mass%) of fructose, glucose, and sucrose was analyzed according to the following procedure, and the total sum was determined. The sugar content (mass%) was determined. Sugar was measured by high performance liquid chromatography (HPLC). The dried white onions of Example 2-1 and Comparative Examples 2-1 to 2-4 were ground using a coffee mill. Approximately 40 mL of pure water was added to 1 g of the ground dry white onions, stirred, and heated in an ultrasonic water tank. After extraction for 10 minutes, the extracted aqueous solution was transferred to a 50 mL volumetric flask, and pure water was added to make the
HPLC conditions are as follows.
Column: ULTRON PS-80N 300×8.0mmI.D.×2+PS-
(ピルビン酸生成量の測定)
実施例2-1及び比較例2-1~2-4それぞれの乾燥白ネギをコーヒーミルで粉砕し、粉砕した乾燥白ネギ1gに、純水約40mLを加え、攪拌し、超音波水槽内で10分間抽出後、抽出した水溶液をメスフラスコ50mLに移し、純水を加えて50mL定容した。得られた水溶液をろ紙でろ過後、0.45μmのフィルターを通し、濾液を取り出した後、濾液0.5mlに対して6%トリクロロ酢酸2mlを加え攪拌後、室温で1時間放置した。得られた混合液に対して0.0125%ジニトロフェニルヒドラジン(2mol・L-1HCLに溶解)1mlを加え、攪拌した後、37℃で10分保持した。得られた混合液に対して0.8mol・L-1NaOH5mlを加え攪拌を5分間行い、得られた混合液について、比色計を用い420nmにおける吸光度の測定を行った。ピルビン酸標準液で検量線を作成し、当該検量線に基づいて得られた吸光度から乾燥白ネギ中のピルビン酸の含有量(質量%)を算出した。
(Measurement of pyruvic acid production amount)
The dried white onions of Example 2-1 and Comparative Examples 2-1 to 2-4 were ground using a coffee mill. Approximately 40 mL of pure water was added to 1 g of the ground dry white onions, stirred, and heated in an ultrasonic water tank. After extraction for 10 minutes, the extracted aqueous solution was transferred to a 50 mL volumetric flask, and pure water was added to make the
表10の糖の含有量(質量%)とピルビン酸の含有量(質量%)との関係をグラフとして図3に示す。 The relationship between the sugar content (mass %) and the pyruvic acid content (mass %) in Table 10 is shown in FIG. 3 as a graph.
上記表10及び図3の結果からわかるように、微細水滴を含む過熱水蒸気で処理した実施例2-1について、強い甘味を示しており、一方、辛みは全く感じなかった。 As can be seen from the results in Table 10 and FIG. 3, Example 2-1 treated with superheated steam containing fine water droplets had a strong sweet taste, while no pungency was felt at all.
一方、次亜塩素酸ナトリウム水溶液により処理した比較例2-1は、実施例2-1に比べて、糖の含有量及びピルビン酸の含有量のいずれも高いことがわかった。また、比較例2-1は、実施例2-1に比べて、糖の含有量が多いのにも関わらず、甘味が弱く、かつ辛みが強いことがわかった。比較例2-1は、実施例2-1と異なり、次亜塩素酸臭気が残存していた。 On the other hand, it was found that Comparative Example 2-1 treated with an aqueous sodium hypochlorite solution had both a higher sugar content and a higher pyruvic acid content than Example 2-1. Furthermore, it was found that Comparative Example 2-1 had a weaker sweetness and a stronger spiciness than Example 2-1, despite having a higher sugar content. In Comparative Example 2-1, unlike Example 2-1, hypochlorous acid odor remained.
ブランチング処理を行った比較例2-2は、実施例2-1に比べて、糖の含有量が低く、ピルビン酸の含有量が高いことがわかった。また、比較例2-2は、実施例2-1に比べて、甘味が弱く、かつ辛みが強いことがわかった。 Comparative Example 2-2, which was subjected to blanching treatment, was found to have a lower sugar content and a higher pyruvic acid content than Example 2-1. Furthermore, it was found that Comparative Example 2-2 had a weaker sweetness and a stronger spiciness than Example 2-1.
飽和蒸気を利用した加熱調理機器により処理した比較例2-3は、実施例2-1に比べて、糖の含有量は同程度であったが、ピルビン酸の含有量が高いことがわかった。また、比較例2-3は、実施例2-1に比べて、糖の含有量が同程度であるにも関わらず、甘味が弱く、かつ辛みが強いことがわかった。 Comparative Example 2-3, which was processed using a cooking device that uses saturated steam, had a similar sugar content to Example 2-1, but was found to have a higher pyruvic acid content. Also, Comparative Example 2-3 was found to have a weaker sweetness and a stronger spiciness than Example 2-1, despite having a similar sugar content.
微細水滴を含む過熱水蒸気による処理などを行っていない比較例2-4は、実施例2-1に比べて、糖の含有量及びピルビン酸の含有量のいずれも高いことがわかった。また、比較例2-4は、実施例2-1に比べて、糖の含有量が多いのにも関わらず、甘味が弱く、かつ辛みが強いことがわかった。 Comparative Example 2-4, which was not subjected to treatment with superheated steam containing fine water droplets, was found to have higher sugar content and pyruvic acid content than Example 2-1. Furthermore, it was found that Comparative Example 2-4 had a weaker sweetness and a stronger spiciness than Example 2-1, despite having a higher sugar content.
上記より、甘味は、糖の含有量だけではなく、ピルビン酸の含有量に基づいて判断できる刺激性物質の量によっても変動するものと推察される。微細水滴を含む過熱水蒸気で処理することにより、刺激性物質の含有量が減少し、これにより甘味が強くなり、一方、辛みが弱くなるものと推察される。 From the above, it is inferred that sweetness varies not only by the sugar content but also by the amount of irritating substances that can be determined based on the pyruvic acid content. It is presumed that by treating with superheated steam containing fine water droplets, the content of irritating substances is reduced, thereby increasing the sweetness and weakening the spiciness.
実施例2-1は、ピルビン酸比率が最も低く且つ糖比率をある程度保持していることから、甘味を最も強く感じられる状態であると言え、このような状態にあることは官能評価の結果によっても裏付けられている。実施例2に示すように、微細水滴を含む過熱水蒸気で処理することで従来法よりも甘味を強く感じられる乾燥野菜の製造が可能であることがわかった。 In Example 2-1, the pyruvate ratio is the lowest and the sugar ratio is maintained to a certain extent, so it can be said that the sweetness is felt most strongly, and this state is confirmed by the results of sensory evaluation. is also supported. As shown in Example 2, it was found that by treating with superheated steam containing fine water droplets, it was possible to produce dried vegetables with a stronger sweetness than in the conventional method.
(実施例2-2及び比較例2-5~2-8)
上述の甘味及び辛味の評価に関して、パネラー数を25名に増加して評価を行った。評価結果を下記表11及び図4に示す。
実施例2-2及び比較例2-5~2-8の乾燥白ネギは、それぞれ上記実施例2-1及び比較例2-1~2-4と同様にして得たものである。
(Example 2-2 and Comparative Examples 2-5 to 2-8)
Regarding the above-mentioned sweetness and spiciness evaluations, the number of panelists was increased to 25 and the evaluations were conducted. The evaluation results are shown in Table 11 and FIG. 4 below.
The dried white onions of Example 2-2 and Comparative Examples 2-5 to 2-8 were obtained in the same manner as in Example 2-1 and Comparative Examples 2-1 to 2-4, respectively.
(官能評価:甘味)
各白ネギの甘味の評価は、加熱調理機器による処理を行わずに乾燥を行った比較例2-8の白ネギを標準品とした。標準品と比較して同等であるものを「0」、標準品より優れている場合を「1」、標準品よりさらに優れている場合を「2」、標準品より劣っている場合を「-1」、標準品よりさらに劣っている場合を「-2」とした。そして、25名のパネラーの評価の平均値を算出した。
(Sensory evaluation: sweetness)
For evaluating the sweetness of each white onion, the white onion of Comparative Example 2-8, which was dried without being treated with a heating cooking device, was used as a standard product. ``0'' if it is equivalent to the standard product, ``1'' if it is better than the standard product, ``2'' if it is even better than the standard product, and ``-'' if it is inferior to the standard product. 1", and if it was even worse than the standard product, it was rated "-2". Then, the average value of the evaluations of the 25 panelists was calculated.
(官能評価:辛味)
各白ネギの辛味の評価は、加熱調理機器による処理を行わずに乾燥を行った比較例2-8の白ネギを標準品とした。標準品と比較して同等であるものを「0」、標準品より優れている場合を「1」、標準品よりさらに優れている場合を「2」、標準品より劣っている場合を「-1」、標準品よりさらに劣っている場合を「-2」とした。そして、25名のパネラーの評価の平均値を算出した。
(Sensory evaluation: spiciness)
For the evaluation of the spiciness of each white onion, the white onion of Comparative Example 2-8, which was dried without being treated with a heating cooking device, was used as a standard product. ``0'' if it is equivalent to the standard product, ``1'' if it is better than the standard product, ``2'' if it is even better than the standard product, and ``-'' if it is inferior to the standard product. 1", and if it was even worse than the standard product, it was rated "-2". Then, the average value of the evaluations of the 25 panelists was calculated.
上記表11及び図4の結果からわかるように、微細水滴を含む過熱水蒸気で処理した実施例2-2は、微細水滴を含む過熱水蒸気による処理などを行っていない比較例2-8に比べて、極めて強い甘味を示しており、一方、辛みは非常に弱かった。 As can be seen from the results in Table 11 and Figure 4 above, Example 2-2, which was treated with superheated steam containing fine water droplets, was more effective than Comparative Example 2-8, which was not treated with superheated steam containing fine water droplets. , it had an extremely strong sweet taste, while its spiciness was very weak.
一方、次亜塩素酸ナトリウム水溶液により処理した比較例2-5は、実施例2-2に比べて、甘味が弱く、かつ辛みが非常に強いことがわかった。 On the other hand, it was found that Comparative Example 2-5, which was treated with an aqueous sodium hypochlorite solution, had a weaker sweetness and a very strong spiciness compared to Example 2-2.
ブランチング処理を行った比較例2-6及び飽和蒸気を利用した加熱調理機器により処理した比較例2-7は、実施例2-2に比べて、甘味が弱く、かつ辛みが強いことがわかった。 Comparative Example 2-6, which was subjected to blanching treatment, and Comparative Example 2-7, which was treated with a heating cooking device using saturated steam, were found to have weaker sweetness and stronger spiciness than Example 2-2. Ta.
実施例2-2及び比較例2-5~2-8の結果より、微細水滴を含む過熱水蒸気で処理することで従来法よりも甘味を強く感じられる乾燥野菜の製造が可能であることがわかった。 From the results of Example 2-2 and Comparative Examples 2-5 to 2-8, it was found that it is possible to produce dried vegetables with a stronger sweetness than the conventional method by treating with superheated steam containing fine water droplets. Ta.
実施例2-2及び比較例2-5~2-8の結果は、実施例2-1及び比較例2-1~2-4の結果と極めて良く整合している。そして、図4に示したように、実施例2-2及び比較例2-5~2-7の結果は、いずれも比較例2-8を基準とした場合の有意差:**p<0.01を示しており、極めて信頼性の高い結果であるといえる。 The results of Example 2-2 and Comparative Examples 2-5 to 2-8 are in extremely good agreement with the results of Example 2-1 and Comparative Examples 2-1 to 2-4. As shown in FIG. 4, the results of Example 2-2 and Comparative Examples 2-5 to 2-7 are all significantly different from Comparative Example 2-8: **p<0 .01, which can be said to be an extremely reliable result.
(参考例) 糖とピルビン酸による官能評価
実施例2の結果より糖の含有量が単純に甘さの指標にはならず、ピルビン酸の含有量も甘さの指標に関係していると考えられる。これを実証するために、実施例2の乾燥白ネギにおける糖の含有量及びピルビン酸の含有量と同等の値を有する水溶液を準備し、甘味の感じ方について検証した。
(Reference example) Sensory evaluation using sugar and pyruvic acid From the results of Example 2, we believe that the sugar content is not simply an indicator of sweetness, and that the content of pyruvic acid is also related to the indicator of sweetness. It will be done. In order to prove this, an aqueous solution having the same sugar content and pyruvic acid content as in the dried white onions of Example 2 was prepared, and its sweet taste was verified.
(参考例1)
精製水に所定量の果糖、ブドウ糖、及びショ糖を加え加熱して溶解させ、得られた水溶液に所定量のピルビン酸を加えることにより、果糖21.3質量%、ブドウ糖24.2質量%、ショ糖3.1質量%、及びピルビン酸0.062質量%の水溶液を調製した。参考例1は実施例2-1に対応するものである。
(Reference example 1)
By adding predetermined amounts of fructose, glucose, and sucrose to purified water and dissolving them by heating, and adding a predetermined amount of pyruvic acid to the resulting aqueous solution, 21.3% by mass of fructose, 24.2% by mass of glucose, An aqueous solution containing 3.1% by mass of sucrose and 0.062% by mass of pyruvic acid was prepared. Reference Example 1 corresponds to Example 2-1.
(参考例2)
精製水に所定量の果糖、ブドウ糖、及びショ糖を加え加熱して溶解させ、得られた水溶液に所定量のピルビン酸を加えることにより、果糖22.6質量%、ブドウ糖23.0質量%、ショ糖3.7質量%、及びピルビン酸0.062質量%の水溶液を調製した。
(Reference example 2)
By adding predetermined amounts of fructose, glucose, and sucrose to purified water and dissolving them by heating, and adding a predetermined amount of pyruvic acid to the resulting aqueous solution, 22.6% by mass of fructose, 23.0% by mass of glucose, An aqueous solution containing 3.7% by mass of sucrose and 0.062% by mass of pyruvic acid was prepared.
(参考例3)
精製水に所定量の果糖、ブドウ糖、及びショ糖を加え加熱して溶解させ、得られた水溶液に所定量のピルビン酸を加えることにより、果糖22.6質量%、ブドウ糖23.0質量%、ショ糖3.7質量%、及びピルビン酸0.091質量%の水溶液を調製した。参考例3は比較例2-3に対応するものである。
(Reference example 3)
By adding predetermined amounts of fructose, glucose, and sucrose to purified water and dissolving them by heating, and adding a predetermined amount of pyruvic acid to the resulting aqueous solution, 22.6% by mass of fructose, 23.0% by mass of glucose, An aqueous solution containing 3.7% by mass of sucrose and 0.091% by mass of pyruvic acid was prepared. Reference Example 3 corresponds to Comparative Example 2-3.
(参考例4)
精製水に所定量の果糖、ブドウ糖、及びショ糖を加え加熱して溶解させ、得られた水溶液に所定量のピルビン酸を加えることにより、果糖24.2質量%、ブドウ糖26.0質量%、ショ糖2.5質量%、及びピルビン酸0.212質量%の水溶液を調製した。参考例4は比較例2-4に対応するものである。
(Reference example 4)
By adding predetermined amounts of fructose, glucose, and sucrose to purified water and dissolving them by heating, and adding a predetermined amount of pyruvic acid to the resulting aqueous solution, 24.2% by mass of fructose, 26.0% by mass of glucose, An aqueous solution containing 2.5% by mass of sucrose and 0.212% by mass of pyruvic acid was prepared. Reference Example 4 corresponds to Comparative Example 2-4.
(参考例5)
精製水に所定量の果糖、ブドウ糖、及びショ糖を加え加熱して溶解させ、得られた水溶液に所定量のピルビン酸を加えることにより、果糖24.2質量%、ブドウ糖26.0質量%、ショ糖2.5質量%、及びピルビン酸0.091質量%の水溶液を調製した。
(Reference example 5)
By adding predetermined amounts of fructose, glucose, and sucrose to purified water and dissolving them by heating, and adding a predetermined amount of pyruvic acid to the resulting aqueous solution, 24.2% by mass of fructose, 26.0% by mass of glucose, An aqueous solution containing 2.5% by mass of sucrose and 0.091% by mass of pyruvic acid was prepared.
参考例1~5の水溶液について下記のように評価を行った。評価結果を下記表14に示す。 The aqueous solutions of Reference Examples 1 to 5 were evaluated as follows. The evaluation results are shown in Table 14 below.
(官能評価:甘味)
参考例1~5の水溶液について、5名のパネラーにより甘味の評価を行った。各水溶液の甘味の評価は、各パネラーが下記の5段階の基準により評価し5名のパネラーの平均値を算出することにより行った。参考例1~5それぞれについて、糖の含有量が同じでピルビン酸を含まない標準品を準備し、参考例1~5それぞれの標準品と比較して同等もしくはそれ以上の甘さのものを5、標準品より落ちるが甘味を感じるものを4、甘味は感じるが酸味も感じるものを3、酸味の方を強く感じるものを2、全く甘味を感じないものを1として評価を行った。平均値が小数部を有する場合は小数第1位を四捨五入することにより点数を算出した。
(Sensory evaluation: sweetness)
The aqueous solutions of Reference Examples 1 to 5 were evaluated for sweetness by five panelists. The sweetness of each aqueous solution was evaluated by each panelist using the following five-level criteria, and the average value of the five panelists was calculated. For each of Reference Examples 1 to 5, prepare standard products that have the same sugar content and do not contain pyruvic acid, and compare them with the standard products of Reference Examples 1 to 5 to find 5 products that are the same or sweeter than the standard products. The evaluation was given as 4 if the taste was less sweet than the standard product, 3 if the taste was sweet but also sour, 2 if the taste was more sour, and 1 if there was no sweetness at all. When the average value had a decimal part, the score was calculated by rounding to the first decimal place.
(官能評価:酸味)
参考例1~5の水溶液について、5名のパネラーにより酸味の評価を行った。各水溶液の酸味の評価は、各パネラーが下記の5段階の基準により評価し5名のパネラーの平均値を算出することにより行った。参考例1~5それぞれについて、糖の含有量が同じでピルビン酸を含まない標準品を準備し、参考例1~5それぞれの標準品と比較して同等もしくはそれ以上の酸味のものを5、標準品より落ちるが酸味を感じるものを4、酸味は感じるが甘味も感じるものを3、甘味の方を強く感じるものを2、全く酸味を感じないものを1として評価を行った。平均値が小数部を有する場合は小数第1位を四捨五入することにより点数を算出した。
(Sensory evaluation: Sourness)
The aqueous solutions of Reference Examples 1 to 5 were evaluated for acidity by five panelists. The sourness of each aqueous solution was evaluated by each panelist using the following five-level criteria, and the average value of the five panelists was calculated. For each of Reference Examples 1 to 5, a standard product with the same sugar content and no pyruvic acid was prepared. A rating of 4 was given for those that felt less sour than the standard product, 3 for those that felt sour but also sweet, 2 for those that felt a stronger sweetness, and 1 for those that did not feel sour at all. When the average value had a decimal part, the score was calculated by rounding to the first decimal place.
上記表14の結果からわかるように、微細水滴を含む過熱水蒸気で処理した実施例2-1に対応させて調製した参考例1について、強い甘味を呈しており、一方、酸味は全く感じなかった。 As can be seen from the results in Table 14 above, Reference Example 1 prepared in accordance with Example 2-1 treated with superheated steam containing fine water droplets had a strong sweet taste, while no sour taste was felt at all. .
参考例2は、糖の含有量を参考例3と同程度とし、ピルビン酸の含有量を参考例1と同程度とした試料である。参考例2は、参考例1と同様に、強い甘味を呈しており、一方、酸味は全く感じなかった。 Reference Example 2 is a sample in which the sugar content is the same as Reference Example 3 and the pyruvic acid content is the same as Reference Example 1. Reference Example 2, like Reference Example 1, exhibits a strong sweetness, but does not have any sourness.
一方、飽和蒸気を利用した加熱調理機器により処理した比較例2-3に対応させて調製した参考例3は、参考例1と比べた場合に、糖の含有量は同程度であり、ピルビン酸の含有量が高い試料である。参考例3はピルビン酸の酸味が後味として残り甘味を感じにくかった。参考例3は、参考例2と比べて、糖の含有量が同程度であるにも関わらず、甘味が弱く、かつ酸味が強いことがわかった。 On the other hand, in Reference Example 3 prepared in accordance with Comparative Example 2-3, which was processed using a cooking device using saturated steam, the sugar content was about the same as in Reference Example 1, and the pyruvic acid This sample has a high content of . In Reference Example 3, the sourness of pyruvic acid remained as an aftertaste and the sweetness was difficult to perceive. It was found that Reference Example 3 had a weaker sweetness and a stronger sourness than Reference Example 2, even though the sugar content was about the same.
微細水滴を含む過熱水蒸気による処理などを行っていない比較例2-4に対応させて調製した参考例4は、参考例1と比べて、糖の含有量が高いのにも関わらず、甘味が弱く、かつ酸味が強いことがわかった。参考例4の水溶液のpHを測定したところ、1.7とかなり低い値となっており、甘味よりも酸味が強くえぐみを感じる状態であった。 Reference Example 4, which was prepared in accordance with Comparative Example 2-4 without treatment using superheated steam containing fine water droplets, was found to have a weak sweetness and a strong sourness compared to Reference Example 1, despite having a high sugar content. When the pH of the aqueous solution of Reference Example 4 was measured, it was found to be a fairly low value of 1.7, and the sourness was stronger than the sweetness, resulting in a bitter taste.
参考例5は、糖の含有量を参考例4と同程度とし、ピルビン酸の含有量を参考例3と同程度にした試料である。参考例5は、参考例1に比べて、糖の含有量が高いのにも関わらず、甘味が弱く、かつ酸味が強いことがわかった。
参考例4及び5の結果より、ピルビン酸による強い酸味及びえぐみは糖を添加することで多少相殺されるが、甘味の感じ方についてはピルビン酸の含有量によるところが大きいことがわかった。
Reference Example 5 is a sample in which the sugar content is similar to that of Reference Example 4 and the pyruvic acid content is similar to that of Reference Example 3. It was found that Reference Example 5 had a weaker sweetness and a stronger sourness than Reference Example 1, despite having a higher sugar content.
The results of Reference Examples 4 and 5 show that the strong sourness and bitterness caused by pyruvic acid can be somewhat offset by adding sugar, but the perception of sweetness depends largely on the content of pyruvic acid.
参考例1~5の結果より、甘味は少量のピルビン酸添加であっても減少しピルビン酸の添加量を増すに従ってさらに減少することがわかった。従って、甘味の指標として、官能評価と合わせて糖の含有量とピルビン酸の含有量を使用できることがわかった。ピルビン酸の含有量が少なく且つある程度糖の含有量が保持された状態であれば、甘味を感じやすい状態であると言える。
実際には糖とピルビン酸以外の成分も含まれており、またテクスチャーの違いなどの複数の要因が絡み食味を形成するが、実施例2及び参考例の結果より、ネギ中においてもピルビン酸の含有量が甘味の感じ方に影響を及ぼしていると考えられる。
From the results of Reference Examples 1 to 5, it was found that the sweetness decreased even when a small amount of pyruvic acid was added, and further decreased as the amount of pyruvic acid added increased. Therefore, it was found that sugar content and pyruvic acid content can be used as indicators of sweetness in conjunction with sensory evaluation. If the content of pyruvic acid is low and the content of sugar is maintained to some extent, it can be said that the food is in a state where it is easy to perceive sweetness.
In reality, ingredients other than sugar and pyruvic acid are included, and multiple factors such as differences in texture interact to form the taste, but from the results of Example 2 and Reference Examples, it is clear that pyruvic acid is present even in green onions. It is thought that the content affects how sweetness is perceived.
10…チャンバー
20…過熱水蒸気発生機
30…微細水滴(熱水)発生機
40…野菜
50…庫内ヒーター
61、62…ヒーター
71、72…流路
81、82…ノズル
V…水蒸気
W…水
10...
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増田 弥恵、殿塚 婦美子、香川 芳子,アクアガス(微細水滴含有過熱水蒸気)による農産物の加熱殺菌効果,日本食生活学会誌,日本食生活学会誌,2014年,第25巻、第2号,p.115-120 |
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