PRODUCTION METHOD OF FROZEN VEGETABLE

• Main Authors: KATAHIRA RYOTA, OGAWA AKIHIRO
• Format: Patent
• Language: English; Japanese
• Published: 02.03.2017
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a frozen vegetable capable of preventing freezing denaturation causing tissue destruction in a freezing step of the vegetable or syneresis in a thawing step or the like, and having excellent taste and texture jointly in a thawing and utilizing stage.SOLUTION: In a production method of a frozen vegetable, the vegetable is heat-treated by being boiled, simmered, fried or the like in the presence of a fluid dispersion containing organic acid monoglyceride, and then the vegetable is frozen. The fluid dispersion containing organic acid monoglyceride may further contain sucrose fatty acid ester and/or saccharide.SELECTED DRAWING: None 【課題】野菜を冷凍する工程での組織破壊や、解凍する工程での離水などを生じさせる冷凍変性を防止し、解凍して利用される段階において、味、食感ともに良好な冷凍野菜を提供する。【解決手段】有機酸モノグリセリドを含有する分散液の存在下において、野菜を茹でる、煮るまたは炒めるなどして加熱処理した後、該野菜を冷凍する冷凍野菜の製造方法。有機酸モノグリセリドを含有する分散液は更にショ糖脂肪酸エステル及び／又は糖類を含有してもよい。【選択図】なし