JPS6265668A - Production of vegetable-containing frozen food - Google Patents

Abstract

PURPOSE:To obtain the titled food useful for OKONOMIYAKI (a thin, flat cake of unsweetened batter fried with bits of vegetables), etc., without damaging crispiness of vegetable, by sprinkling alginic acid (Na) on the surface of raw vegetable uniformly, immersing the vegetable in a calcium chloride solution, blending the vegetable with dough of grain flour, etc., and freezing the blend. CONSTITUTION:Alginic acid (sodium salt) is uniformly sprinkled on the surface of raw vegetable (e.g., cabbage, etc.,) immersed in or sprayed with a calcium chloride solution, then blended with dough or batter consisting essentially of grain flour, or placed on the dough or batter, heat-treated directly and frozen to give the aimed food.

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は野菜入り冷凍食品、更に詳細にはお好み暁やた
こ焼尋の野菜入り冷凍食品の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a frozen food containing vegetables, and more particularly to a method for producing a frozen food containing vegetables such as Okonomi Akatsuki and Takoyakihiro.

〔従来の技術〕[Conventional technology]

従来、お好み焼やたこ焼等の野菜入り冷凍食品は、野菜
類、肉類、卵、小麦粉、水等の原材料を混合して生地を
作り、そのまま冷凍するか該生地を焼いた後冷凍するの
が一般的製造法であった。Conventionally, vegetable-containing frozen foods such as okonomiyaki and takoyaki are made by mixing ingredients such as vegetables, meat, eggs, flour, and water to make a dough, and then freezing the dough as it is or baking the dough and then freezing it. was the common manufacturing method.

〔発明が解決しようとする問題点〕[Problem that the invention seeks to solve]

然しなから、斯かる従来法によって得られた冷凍品は、
これを解凍すると中に入っている野菜がしなびたようＫ
なり、野菜独得のノ々リツとした食感が失なわれると云
う欠点があった。However, frozen products obtained by such conventional methods are
When you thaw this, the vegetables inside will look shriveled.
However, there was a drawback that the smooth texture unique to vegetables was lost.

そこで、本発明者は斯かる欠点のない野菜入り冷凍食品
を得るべく種々研究を重ね、本発明を完成した。Therefore, the present inventor conducted various studies in order to obtain a vegetable-containing frozen food without such drawbacks, and completed the present invention.

〔問題点を解決するための手段〕[Means for solving problems]

す々わち、本発明は生野菜表面に１アルギン酸またはア
ルギン酸ソーダを均一にまぶした後、塩化カルシウム溶
液に浸漬またはそれを噴霧し、次いでその野菜を穀粉等
を主体とした生地またけノ署ツタ−に混合もしくは載置
させ、その壕ま冷凍するか、または加熱処理後冷凍する
ことを％徴とする野菜入り冷凍食品の製造法である。In other words, the present invention involves uniformly sprinkling alginic acid or sodium alginate on the surface of raw vegetables, then immersing or spraying it in a calcium chloride solution, and then spreading the vegetables over a dough mainly made of flour or the like. This is a method for producing a frozen vegetable-containing food, which involves mixing or placing the vegetables on a vine and freezing the vegetables in the trench, or freezing after heat treatment.

本発明で云う生野菜としては例えばキャベツ、人参、玉
ねぎ、もやし等が挙げられ、これらを適宜千切り、細断
する。The raw vegetables referred to in the present invention include, for example, cabbage, carrots, onions, bean sprouts, etc., and these are suitably shredded and shredded.

本発明はこれら生野菜の表面にアルギン酸またはアルギ
ン酸ソーダを均一に付着させるが、均一に付着させかつ
付着しすぎないようＫするために希釈剤として穀粉等の
粉体を用いるとよい。この希釈濃度は０．３〜１０重量
％が好ましい。すなわち、アルギン酸またはアルギン酸
ソーダの付着量が少なすぎると、本発明の目的である野
菜のノＱリツとした食感が得られず、多すぎると食品全
体の食感が悪くなるからである。本発明で云う穀粉等の
粉体としては、小麦粉等の穀粉、コーンスターチ尋の澱
粉およびこれらの二次加工品、例えば７Ｑン粉、クラッ
カー等の粉砕物が挙げられる。本発明においては、この
希釈したアルギン酸ま九はアルギン酸ソーダに、さらに
調味料、香辛料等を添加してもよい。In the present invention, alginic acid or sodium alginate is uniformly deposited on the surface of these raw vegetables, but it is preferable to use a powder such as grain flour as a diluent in order to ensure uniform deposition and prevent excessive deposition. This dilution concentration is preferably 0.3 to 10% by weight. That is, if the amount of alginic acid or sodium alginate attached is too small, the crisp texture of vegetables, which is the object of the present invention, cannot be obtained, and if it is too large, the texture of the entire food will deteriorate. Powders such as grain flour referred to in the present invention include grain flour such as wheat flour, starch such as cornstarch, and secondary processed products thereof, such as pulverized products such as 7Q corn flour and crackers. In the present invention, seasonings, spices, etc. may be further added to the diluted alginic acid and sodium alginate.

次に、本発明はアルギン酸またはアルギン酸ソーダをま
ぶした生野菜を塩化カルシウム溶液に浸漬又はそれに塩
化カルシウム溶液を噴霧せしめるが、ここに塩化カルシ
ウム溶液の濃度は０．１〜３％が好適で、濃度がこれよ
り低いと野菜独特の）Ｑ　ＩＪツとした食感が失なわれ
、また濃度がこれより高いと食品全体の食味に苦味が出
る。Next, according to the present invention, the raw vegetables coated with alginic acid or sodium alginate are immersed in a calcium chloride solution or the calcium chloride solution is sprayed thereon, and the concentration of the calcium chloride solution is preferably 0.1 to 3%. If the concentration is lower than this, the unique texture of vegetables will be lost, and if the concentration is higher than this, the overall taste of the food will be bitter.

次いで、本発明は斯かる処理をした生野菜を穀粉を主体
とした生地または、Ｓツタ−に混合もしくは載置させる
。本発明で言う生地またはバッターとしては、一般にお
好み焼やたこ焼尋の野菜入り食品に用いられているもの
でよく、例えば小麦粉等の穀粉、穀粉、卵、膨張剤、水
等を混合して調製すればよい。本発明においてはさらに
適宜核化地中に肉類、魚介類、調味料、香辛料等を混合
または載置してもよい。Next, in the present invention, the raw vegetables treated in this way are mixed or placed on a flour-based dough or S-shaped dough. The dough or batter referred to in the present invention may be one that is generally used in vegetable-containing foods such as okonomiyaki and takoyakihiro. Just prepare it. In the present invention, meat, seafood, seasonings, spices, etc. may be mixed or placed in the nucleated soil as appropriate.

然る後、本発明はそのまま冷凍処理をするか、または、
加熱処理後冷凍処理をする。ここに加熱処理としては例
えば鉄板上で焼いた抄、蒸気で蒸したり、または油揚げ
処理等をすればよい。また冷凍処理としてはその方法の
如何を問わないが、急速冷凍が好ましい。After that, the present invention can be frozen as it is, or
After heat treatment, freeze treatment is performed. The heat treatment may be, for example, baking on an iron plate, steaming, or deep-frying. Although any method may be used for freezing, rapid freezing is preferred.

〔発明の効果〕〔Effect of the invention〕

斯くして得られた野菜入り冷凍食品は、電子レンゲ、オ
ープン、フライノｑン等で適宜解凍・調理した後食する
と、野菜独得の、ｌ？ｌＪツとした歯ごたえのある良好
な食感が得られると共に、食品全体としても所謂水つば
さのない良好な食感が得られる。The vegetable-containing frozen food obtained in this way can be thawed and cooked using a microwave oven, an open cooker, a frying pan, etc., and then eaten after eating. A good texture with a firm texture can be obtained, and the food as a whole can have a good texture without so-called watery taste.

従って、本発明によれば、食感に優れた野菜入り冷凍食
品を効率良く製造することができるものである。Therefore, according to the present invention, it is possible to efficiently produce a vegetable-containing frozen food with excellent texture.

〔実施例〕〔Example〕

以下実施例を挙げて本発明を更に説明する。 The present invention will be further explained below with reference to Examples.

実施例 薄刃小麦粉ＩＫＦ（１００重量部：以下「部」とする）
、食塩１０ｆ（１部）、グルタミン酸ナトリウム１０ｔ
（１部）及びアルギン酸ナトリウム１００ｔ（１０部）
を均一に混合してミックスを得た。このミックスを千切
りしたキャベツ等お好み焼に使用する生野菜の表面に均
一にまぶし付着させた後、０．１部濃度の塩化カルシウ
ム水溶液に数秒間浸漬させた。Example Usuba wheat flour IKF (100 parts by weight: hereinafter referred to as "parts")
, salt 10f (1 part), monosodium glutamate 10t
(1 part) and sodium alginate 100t (10 parts)
were mixed uniformly to obtain a mix. This mix was evenly sprinkled on the surface of shredded cabbage and other raw vegetables used for okonomiyaki, and then immersed in a calcium chloride aqueous solution with a concentration of 0.1 part for several seconds.

次に、薄刃小麦粉５０　Ｑ　ｆ、卵４個、だし汁７５０
ＰＫ前記の処理を行なった生野菜、桜えび、切りいか及
び紅生委等を適量加えて混合し、お好み焼の生地を得た
。この生地的１８０？（１個当たり）を常法により焼き
上げて冷却後、急速冷凍した。同、比較例として未処理
の生野菜を用いた以外は実施例１と同様にしてお好み焼
の冷凍品を得た。Next, Usuba flour 50 Q f, 4 eggs, dashi 750
PK Appropriate amounts of the above-treated raw vegetables, cherry shrimp, cut squid, red pickled vegetables, etc. were added and mixed to obtain okonomiyaki dough. Is this fabric 180? (per piece) was baked in a conventional manner, cooled, and then rapidly frozen. A frozen okonomiyaki product was obtained in the same manner as in Example 1 except that untreated raw vegetables were used as a comparative example.

１週間冷凍貯蔵後、電子レンジで解凍し温めたところ、
本発明のお好み焼は野菜の歯ごたえが７９リツとし、良
好であった。また、お好み焼自体も水つぼさが無く、良
好な食感であった。これに対し比較例のものは、野菜の
歯ごたえが弱く、お好み焼自体も水つ＃丁いものであっ
た。After storing it frozen for a week, I thawed it in the microwave and warmed it up.
The okonomiyaki of the present invention had a good texture of vegetables with a texture of 79 ritsu. Furthermore, the okonomiyaki itself had no water spots and had a good texture. On the other hand, in the comparative example, the texture of the vegetables was weak and the okonomiyaki itself was watery and thin.

実施例２ 薄刃小麦粉ＩＫＰ（６７部）、コーンスターチ５００？
（３３部）、香辛料７．５　ｆ　（０，５部）及びアル
ギン酸４．５Ｆ（０，３部）を均一に混合してミックス
を得た。このミックスを千切りしたキャベツ等お好み焼
に使用する生野菜の表面に均一にオぶし付着させた。次
いで、これに２１１１度の塩化カルシウム水溶液を噴霧
した。次に薄刃小麦粉５ｏｏｔ、卵８個、だし汁５００
ｔに前記の処理を行なった生野菜と肉及び紅生娶等を適
量加えて混合し、お好み暁の生地を得た。この生地を１
個当たり約１２０ｆずつ計量して容器に入れ、急速凍結
した。冑、比較例として未処理の生野菜を用いた以外は
実施例２と同様にしてお好み焼の冷凍生地を得た。１ケ
月間冷凍貯蔵後、オーブントースタ−で解凍ＩＭ！理し
たところ、本発明のお好み焼は野菜の歯ごたえが、Ｑ　
ＩＪッとし、良好であった。また、お好み暁自体も水つ
ぼさが無く、良好な食感であった。これに対し比較例の
ものは、野菜の歯ごたえが弱く、お好み焼自体も水つげ
いものであった。Example 2 Usuba wheat flour IKP (67 parts), cornstarch 500?
(33 parts), spice 7.5F (0.5 parts) and alginic acid 4.5F (0.3 parts) were uniformly mixed to obtain a mix. This mix was evenly applied to the surface of shredded cabbage and other raw vegetables used for okonomiyaki. Next, a calcium chloride aqueous solution at 2111 degrees Celsius was sprayed onto this. Next, 5 oots of thin blade flour, 8 eggs, and 500 oz of dashi soup.
Appropriate amounts of raw vegetables, meat, and red bean paste treated as described above were added to T and mixed to obtain Okonomi Akatsuki dough. 1 of this fabric
Approximately 120 f each was weighed, placed in a container, and quickly frozen. Frozen dough for okonomiyaki was obtained in the same manner as in Example 2, except that untreated raw vegetables were used as a comparative example. After freezing for a month, defrost it in a toaster oven! As a result of the analysis, it was found that the texture of the vegetables in the okonomiyaki of the present invention was
The IJ was smooth and good. Moreover, the Okonomiyaki itself had no water spots and had a good texture. On the other hand, in the comparative example, the vegetables had a weak texture and the okonomiyaki itself was watery.

実施例３ 粒度が８０メツシ工より細かいクラッカー粉末１ｍ１（
８０部）、コーンフラワー２５０ｆｃ２０部）、食塩２
５Ｆ（２部）、香辛料５１（０，４部）及びアルギン酸
ナトリウム５０Ｆ（４部）を均一に混合してミックスを
得た。Example 3 1 ml of cracker powder with a particle size finer than 80 mesh (
80 parts), cornflour 250fc20 parts), salt 2
5F (2 parts), Spice 51 (0.4 parts) and Sodium Alginate 50F (4 parts) were uniformly mixed to obtain a mix.

このンツクスを千切りしたキャベツ等お好み焼に使用す
る生野菜の表面に均−Ｋまぶし付着させ死後、１部濃度
の塩化カルシウム水溶液に数秒間浸漬した。次に薄刃小
麦粉５００ｔ、大和芋粉末５９．卵４個およびだし汁１
〜を混合して得た生地１６０ｔを鉄板に流し、その上に
前記の処理を行かった生野菜とタコ、カキ及び紅生姿を
適量乗せ、常法により焼き上げて冷却後、急速凍結した
。尚、比較例として未処理の生野菜を用いた以外は実施
例３と同様べしてお好み焼の冷凍品を得た。This Natsukusu was evenly sprinkled with K on the surface of shredded cabbage and other raw vegetables used for okonomiyaki, and after death, the vegetables were immersed in a 1 part calcium chloride aqueous solution for several seconds. Next, 500 tons of usuba flour and 59 tons of Yamato sweet potato powder. 4 eggs and 1 dashi stock
160 tons of the dough obtained by mixing ~ was poured onto an iron plate, and an appropriate amount of raw vegetables treated as described above, octopus, oysters, and red fish were placed thereon, baked in a conventional manner, cooled, and then quickly frozen. As a comparative example, frozen okonomiyaki products were obtained in the same manner as in Example 3, except that untreated raw vegetables were used.

３日間冷凍貯蔵後、電子レンジで解凍し温めたところ、
本発明のお好み焼は野菜の歯ごたえが７９リツとし、良
好であった。また、お好み焼山体も水つぼさが無く、良
好な食感であった。これに対し比較例のものは、野菜の
歯ごたえが弱く、お好み焼山体も水っぽいものであった
。After storing it frozen for 3 days, I thawed it in the microwave and warmed it up.
The okonomiyaki of the present invention had a good texture of vegetables with a texture of 79 ritsu. Furthermore, the okonomiyaki yamatai had no water spots and had a good texture. On the other hand, in the comparative example, the texture of the vegetables was weak and the okonomiyaki yamata was watery.

Claims (1)

【特許請求の範囲】 生野菜表面に、アルギン酸またはアルギン 酸ソーダを均一にまぶした後、塩化カルシウム溶液に浸
漬またはそれを噴霧し、次いでその野菜を穀粉等を主体
とした生地またはバツターに混合もしくは載置させ、そ
のまま冷凍するか、または加熱処理後冷凍することを特
徴とする野菜入り冷凍食品の製造法。[Claims] The surface of raw vegetables is uniformly sprinkled with alginic acid or sodium alginate, then dipped in or sprayed with a calcium chloride solution, and then the vegetables are mixed or placed in a dough or batter mainly composed of grain flour. A method for producing a frozen vegetable-containing food, which is characterized by allowing the vegetables to stand and freezing as is, or freezing after heat treatment.