WO2021020249A1 - Procédé de production d'aliment contenant des légumes - Google Patents

Procédé de production d'aliment contenant des légumes Download PDF

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Publication number
WO2021020249A1
WO2021020249A1 PCT/JP2020/028353 JP2020028353W WO2021020249A1 WO 2021020249 A1 WO2021020249 A1 WO 2021020249A1 JP 2020028353 W JP2020028353 W JP 2020028353W WO 2021020249 A1 WO2021020249 A1 WO 2021020249A1
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WIPO (PCT)
Prior art keywords
vegetable
vegetables
zinc
containing food
solution
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2020/028353
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English (en)
Japanese (ja)
Inventor
裕樹 牧野
由美子 仲西
亘 石田
知佳子 渡邉
永一 伊藤
藤井　知之
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Nisshin Foods Inc
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Nisshin Foods Inc
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Filing date
Publication date
Application filed by Nisshin Foods Inc filed Critical Nisshin Foods Inc
Priority to JP2021536984A priority Critical patent/JP7500570B2/ja
Publication of WO2021020249A1 publication Critical patent/WO2021020249A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes ; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to a method for producing a vegetable-containing food.
  • an aqueous solution containing a trace amount of organic acid is placed in a copper container and heated for a predetermined time, and then A method of mixing green plants and zinc ions in an aqueous solution of the copper container and heat-treating at 60 ° C. or higher (see, for example, Patent Document 1), or by immersing the vegetables in acidic water or saline solution or acidic saline solution.
  • a color that restores and fixes the color of the treated vegetables by decolorizing the treated vegetables by removing magnesium from the chlorophyll and binding metal ions such as copper ions to the chlorophyll from which the magnesium has been removed.
  • Patent Document 2 A method including a fixing step (see, for example, Patent Document 2), a method in which vegetables that have been discolored with an acidic solution are immersed in an aqueous solution containing a zinc-rich yeast extract for 16 hours and then boiled for 15 minutes (for example, Patent Document). 3) etc. have been proposed.
  • An object of the present invention is to solve the above-mentioned problems in the past and to achieve the following objects. That is, an object of the present invention is to provide a method for producing a vegetable-containing food that is widely accepted by consumers, has a green color that does not easily fade, and has an excellent texture.
  • the present inventors have conducted a decolorization step of treating vegetables with a solution having a pH of 2 to 6, and the vegetables decolorized in the decolorization step are subjected to zinc-containing 50 to 70 ° C.
  • Widely accepted by consumers by adopting a method for producing vegetable-containing foods, which includes a recoloring step of treating with a solution for 3 hours or more and a heating step of treating the vegetables recolored in the recoloring step at 110 ° C. or higher. It was found that a vegetable-containing food product that does not easily lose its green color and has an excellent texture can be produced.
  • the present invention is based on the above-mentioned findings by the present inventors, and the means for solving the above-mentioned problems are as follows. That is, ⁇ 1> A decolorization step of treating vegetables with a solution having a pH of 2 to 6, a recoloring step of treating the vegetables decolorized in the decoloring step with a solution containing zinc at 50 to 70 ° C. for 3 hours or more, and the recoloring step.
  • This is a method for producing a vegetable-containing food, which comprises a heating step of treating the vegetables recolored in (1) at 110 ° C. or higher.
  • ⁇ 3> The production method according to ⁇ 1> or ⁇ 2>, wherein the zinc in the recoloring step contains zinc derived from a zinc-containing yeast extract.
  • ⁇ 4> The production method according to any one of ⁇ 1> to ⁇ 3>, wherein the vegetable is selected from at least one of zucchini, asparagus, and broccoli.
  • ⁇ 5> The production method according to any one of ⁇ 1> to ⁇ 4>, wherein in the heating step, the vegetables recolored in the recoloring step are heated together with the seasoning liquid.
  • a method for producing a vegetable-containing food which can solve the above-mentioned problems in the past, achieve the above-mentioned object, is widely accepted by consumers, has a green color that does not easily fade, and has an excellent texture. be able to.
  • the heating step can also be a retort step
  • the manufacturing method of the present invention can also be used as a manufacturing method for retort foods.
  • the method for producing a vegetable-containing food of the present invention is a decolorization step of treating vegetables with a solution having a pH of 2 to 6, and a restoration process in which the vegetables decolorized in the decolorization step are treated with a solution containing zinc at 50 to 70 ° C. for 3 hours or more. It includes a coloring step and a heating step of treating the vegetables recolored in the recoloring step at 110 ° C. or higher, and can further include other steps. Further, from the viewpoint of being widely accepted by consumers, it is preferable that the treatment is performed in an environment in which copper ions are substantially not added. An environment in which copper ions are not substantially added means that a mode in which copper ions are positively added, such as the use of a copper pot, is excluded.
  • the decolorization step is a step of treating vegetables with a solution having a pH of 2 to 6, and is a step of removing magnesium ions normally coordinated with chlorophyll.
  • the vegetables are not particularly limited and may be appropriately selected according to the purpose.
  • fruit vegetables such as zucchini, eggplant, pumpkin, pepper, cucumber, Chinese cabbage, Chinese cabbage, Chinese cabbage, okra, green bean, green peas, and edible beans.
  • leaf vegetables such as Chinese cabbage, root vegetables such as daisies, carrots, and cabbage. These may be used alone or in combination of two or more.
  • green vegetables are preferable, and zucchini, asparagus, asparagus, and peppers are more preferable from the viewpoint that the effects of the present invention can be remarkably obtained.
  • the pretreatment of the vegetables is not particularly limited and may be appropriately selected depending on the intended purpose. Cooked vegetables, frozen vegetables and the like may be used, but the vegetables have a good appearance and texture. From the viewpoint of obtaining vegetable-containing foods, raw vegetables, fresh vegetables, or unfrozen vegetables that have been heated at low temperature for a short time (heating to the extent that the pectinesterase contained in the vegetables is not inactivated, for example, to the extent that the temperature does not reach 80 ° C) are used. It is preferable to use it. Moreover, you may use a cut vegetable, a peeled vegetable and the like as the said vegetable.
  • the shape of the vegetables is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include solids, pastes, liquids and powders, but solids from the viewpoint that the effects of the present invention can be remarkably obtained. It is more preferable that the solid is maintained even after the treatment.
  • the method of the decolorization step is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the amount of the solution having a pH of 2 to 6 in the decolorization step is not particularly limited and may be appropriately selected depending on the intended purpose, but 100 parts by mass or more of the treatment liquid may be used with respect to 100 parts by mass of vegetables. It is preferable, more preferably 200 parts by mass or more.
  • the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose. However, a solution containing an organic acid is preferable from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture. , Other additives and the like may be contained as long as it does not interfere with the decolorization step.
  • the organic acid is not particularly limited and may be appropriately selected depending on the intended purpose. Citric acid, acetic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, ascorbic acid, citrus fruit juice, etc. Although phytic acid and the like can be mentioned, citric acid is preferable from the viewpoint of maintaining the color tone.
  • the solvent of the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose, but water is preferable.
  • the pH of the solution of pH 2 to 6 is not particularly limited as long as it is pH 2 to 6, and can be appropriately selected depending on the intended purpose, but pH 3 to 5 is preferable from the viewpoint of maintaining the color tone.
  • the temperature of the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose. It is preferably 5 ° C. or higher and 70 ° C. or lower, but contains vegetables having a good appearance and texture. From the viewpoint of obtaining food, 40 ° C. or higher and 70 ° C. or lower is more preferable, and 50 ° C. or higher and 65 ° C. or lower is further preferable.
  • the time for treating the vegetables with the solution having a pH of 2 to 6 is not particularly limited and may be appropriately selected depending on the intended purpose. However, from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture, 5 Minutes or more and 180 minutes or less are preferable, 5 minutes or more and 60 minutes or less are more preferable, and 10 minutes or more and 30 minutes or less are further preferable.
  • the cooking utensil used in the decolorization step is not particularly limited and can be appropriately selected according to the purpose, but it is preferable not to use a copper cooking utensil from the viewpoint of being widely accepted by consumers.
  • the recoloring step is a step of treating the vegetables decolorized in the decoloring step with a solution containing zinc at 50 to 70 ° C. for 3 hours or more, and is a step of mainly coordinating zinc with chlorophyll.
  • the method of the color restoration step is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the amount of the zinc-containing solution at 50 to 70 ° C. in the color restoration step is not particularly limited and may be appropriately selected depending on the intended purpose, but is 100 parts by mass or more with respect to 100 parts by mass of vegetables. It is preferable to use a treatment solution, and more preferably 200 parts by mass or more.
  • the solution containing zinc at 50 to 70 ° C. is not particularly limited and can be appropriately selected depending on the intended purpose.
  • a zinc-containing microorganism extract can be mentioned, and examples of the zinc-containing microorganism include yeast and lactic acid bacteria, but the zinc-containing microorganism is not particularly limited thereto.
  • the method for producing a zinc-containing yeast extract includes a step of suspending zinc-containing yeast in a solution containing at least one of a carboxylic acid and a carboxylate, which is described in International Publication No. 2013/051461.
  • a method of dissolving the zinc yeast extract obtained by the method in water can be mentioned.
  • other additives and the like may be contained as long as they do not interfere with the color restoration step.
  • the solvent of the solution containing zinc at 50 to 70 ° C. is not particularly limited and may be appropriately selected depending on the intended purpose, but water is preferable.
  • the temperature of the zinc-containing solution at 50 to 70 ° C. is not particularly limited as long as it is 50 to 70 ° C., and can be appropriately selected depending on the intended purpose, but has a good appearance and texture. From the viewpoint of obtaining a vegetable-containing food, 50 to 65 ° C. is preferable.
  • the pH of the zinc-containing solution at 50 to 70 ° C. is not particularly limited and may be appropriately selected depending on the intended purpose, but from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture. pH 5 to 7 is preferable.
  • the concentration of zinc in the solution containing zinc at 50 to 70 ° C. is not particularly limited and may be appropriately selected depending on the intended purpose, but a vegetable-containing food having a good appearance and texture can be obtained. Therefore, 0.001% by weight or more is preferable, 0.001% by weight or more and 0.1% by weight or less is more preferable, 0.0015% by weight or more and 0.05% by weight or less is further preferable, and 0.002% by weight or more is 0. .04% by weight or less is particularly preferable. If the zinc concentration is too low, a sufficient recoloring effect may not be obtained, and if it is too high, the taste may be affected, and it is disadvantageous in terms of cost.
  • the time for treating the vegetables with the zinc-containing solution at 50 to 70 ° C. is not particularly limited as long as it is 3 hours or more, and can be appropriately selected depending on the intended purpose, but has a good appearance and food. From the viewpoint of obtaining a vegetable-containing food having a texture, it is preferably 3 hours or more and 36 hours or less, more preferably 6 hours or more and 36 hours or less, further preferably 16 hours or more and 36 hours or less, and particularly preferably 24 hours or more and 36 hours or less.
  • the cooking utensil used in the recoloring step is not particularly limited and can be appropriately selected according to the purpose, but it is preferable not to use a copper cooking utensil from the viewpoint of being widely accepted by consumers.
  • the heating step is a step of treating the vegetables recolored in the recoloring step at 110 ° C. or higher. By further heating separately from the color restoration step, the green color becomes more vivid.
  • the method of the heating step is not particularly limited and may be appropriately selected depending on the intended purpose.
  • a method of heating vegetables by heater heating, microwave heating or the like, a method of immersing vegetables in a solution of 110 ° C. or higher, etc. Can be mentioned.
  • a method of heating vegetables sealed in a container such as a pouch, a can, or a bottle so that the product temperature becomes 110 ° C. or higher, a pouch, a can, or the like.
  • a method of heating food sealed in a container such as a bottle in a high-pressure can may also be used.
  • heating by pressurization is preferable.
  • the heating in the pressurization is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include treatment in a retort facility.
  • a treatment liquid When a treatment liquid is used in the heating step, it is preferably different from the zinc-containing solution at 50 to 70 ° C. in the recoloring step, and the treatment without adding zinc is more preferable from the viewpoint of taste. ..
  • the zinc concentration in the heating step is not particularly limited and may be appropriately selected depending on the intended purpose, but it is preferably a zinc concentration of 1/10 or less of the zinc concentration in the color restoration step.
  • the temperature is not particularly limited as long as it is 110 ° C. or higher, and can be appropriately selected depending on the intended purpose. However, 110 ° C. or higher is used from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture. Preferably, 115 ° C. or higher is more preferable, 120 ° C. or higher is further preferable, and 120 ° C. or higher and 140 ° C. or lower is particularly preferable.
  • the sterilizing intensity of retort food in the heating step is bright from the viewpoint of obtaining a vegetable-containing food good appearance, it is preferably, 1.2 or more F 0 value is 0.8 or more Is more preferable.
  • F 0 value is preferably 50 or less.
  • the vegetables recolored in the recoloring step are combined with a seasoning liquid such as sauce, soup, curry, stew, etc. from the viewpoint of texture. It is preferable to heat and not perform the retort treatment multiple times.
  • the time for processing at 110 ° C. or higher is not particularly limited and may be appropriately selected depending on the intended purpose. However, from the viewpoint of obtaining a vegetable-containing food having a good appearance and texture, 1 minute or more and 60 minutes. The following is preferable, 5 minutes or more and 60 minutes or less is more preferable, and 10 minutes or more and 30 minutes or less is further preferable.
  • the cooking utensil used in the heating step is not particularly limited and can be appropriately selected according to the purpose, but it is preferable not to use a copper cooking utensil from the viewpoint of being widely accepted by consumers.
  • the other steps are not particularly limited and may be appropriately selected depending on the intended purpose. For example, a cleaning step after the decolorization step, a cleaning step after the recoloring step, a cooling step after the heating step, additives and the like. Addition process and the like.
  • the washing step after the decolorization step of treating the vegetables with the solution of pH 2 to 6 is a step of washing the vegetables after the decolorization step of treating the vegetables with the solution of pH 2 to 6.
  • the washing method is not particularly limited and may be appropriately selected depending on the intended purpose.
  • a method of immersing vegetables in a washing solution a method of spraying the washing solution on vegetables, a method of spraying the washing solution on vegetables, and the like. Examples thereof include a method of contacting vegetables with running water of a washing solution.
  • the cleaning solution used in the cleaning step is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include water and physiological saline.
  • the cleaning step after the color restoration step can be performed in the same manner as the cleaning step after the decolorization step.
  • the cooling step after the heating step is a step of cooling the vegetable-containing food after the heating step.
  • the cooling is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include air cooling, water cooling, differential pressure cooling, vacuum cooling, or a combination thereof.
  • the temperature after cooling is not particularly limited and may be appropriately selected depending on the intended purpose, but from the viewpoint of hygiene, 30 ° C. or lower is preferable, 25 ° C. or lower is more preferable, and 20 ° C. or lower is further preferable. .. ⁇ Additive step >>
  • the step of adding the additive or the like is a step of adding the additive or the like in any step in the method for producing a vegetable-containing food of the present invention.
  • the additives and the like are not particularly limited and can be appropriately selected according to the purpose, and examples thereof include additives, seasonings and ingredients. These may be used alone or in combination of two or more.
  • the additive is not particularly limited and may be appropriately selected depending on the intended purpose.
  • enzymes as amlase, transglutaminase, etc.
  • fats and oils asalad oil, soybean oil, rapeseed oil, corn oil, sesame oil, butter) Etc.
  • shelf life improver as alad oil, soybean oil, rapeseed oil, corn oil, sesame oil, butter
  • quality improver calcium lactate, etc.
  • the amount of the additive added is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the seasoning is not particularly limited and may be appropriately selected depending on the intended purpose.
  • examples include flour and saffron. These may be used alone or in combination of two or more.
  • the amount of the seasoning added is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the ingredients are not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include mushrooms, konjac, fried tofu, meat, seafood, seaweeds and beans. These may be used alone or in combination of two or more.
  • the amount of the ingredients added is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the vegetable-containing food of the present invention is produced by the above steps.
  • Example 1 Fresh zucchini was cut into 2 cm thick ginkgo biloba.
  • the cut zucchini was immersed in a citric acid aqueous solution having a mass of 3 times the mass of the zucchini and having a pH of 4, and allowed to stand at 65 ° C. for 15 minutes.
  • the mixture was immersed in hot water at 65 ° C. having a mass 10 times that of zucchini and allowed to stand for 2 minutes.
  • the mixture was immersed in an aqueous solution containing zinc having a mass three times that of zucchini (zinc concentration 0.0125%: zinc-containing yeast extract) and allowed to stand at 60 ° C. for 3 hours.
  • the mixture was immersed in hot water at 65 ° C. having a mass 10 times that of zucchini and allowed to stand for 2 minutes.
  • Green is as vivid as or more than the control example 4 points: Green is slightly inferior to the control example, but green is vivid 3 points: Green is slightly inferior to the control example, but is slightly vivid 2 points: Clearly inferior to the control example, and green fading is conspicuous 1 point: Clearly fading
  • Example 2 A vegetable-containing food was produced and evaluated in the same manner as in Example 1 except that the immersion time in the color restoration step was changed from 3 hours to 24 hours. The results are shown in Table 1.
  • Example 1 A vegetable-containing food was produced and evaluated in the same manner as in Example 1 except that the decoloring step and the washing step after the decoloring step were not performed. The results are shown in Table 1.
  • Comparative Example 2 A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 1 except that the immersion time in the color restoration step was changed from 3 hours to 24 hours. The results are shown in Table 1.
  • Example 3 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the heating step was changed from 120 ° C. to 95 ° C. and the heating time was changed from 20 minutes to 10 minutes. The results are shown in Table 2.
  • Example 3 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the heating step was changed from 120 ° C. to 110 ° C. and the heating time was changed from 20 minutes to 10 minutes. The results are shown in Table 2.
  • Example 4 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the heating step was changed from 120 ° C. to 110 ° C. and the heating time was changed from 20 minutes to 30 minutes. The results are shown in Table 2.
  • Example 5 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the heating time in the heating step was changed from 20 minutes to 10 minutes. The results are shown in Table 2.
  • Example 6 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the heating time in the heating step was changed from 20 minutes to 30 minutes. The results are shown in Table 2.
  • Example 4 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 10 ° C. The results are shown in Table 3.
  • Example 5 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 30 ° C. The results are shown in Table 3.
  • Example 7 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 50 ° C. The results are shown in Table 3.
  • Example 8 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the temperature of the restoration step was changed from 60 ° C. to 70 ° C. The results are shown in Table 3.
  • Example 9 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 3 hours. The results are shown in Table 4.
  • Example 10 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 6 hours. The results are shown in Table 4.
  • Example 11 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 16 hours. The results are shown in Table 4.
  • Example 12 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the immersion time in the restoration step was changed from 24 hours to 36 hours. The results are shown in Table 4.
  • Example 13 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0025%. The results are shown in Table 5.
  • Example 14 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0050%. The results are shown in Table 5.
  • Example 15 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0075%. The results are shown in Table 5.
  • Example 16 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the zinc concentration in the restoration step was changed from 0.0125% to 0.0100%. The results are shown in Table 5.
  • Example 17 A vegetable-containing food was produced and evaluated in the same manner as in Example 10 except that the fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
  • Example 18 Fresh zucchini was changed to fresh broccoli, and a vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the soaking time in the recuperation step was changed from 24 hours to 12 hours. The results are shown in Table 6.
  • Example 19 A vegetable-containing food was produced and evaluated in the same manner as in Example 2 except that the fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
  • Comparative Example 9 A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 2 except that fresh zucchini was changed to fresh broccoli. The results are shown in Table 6.
  • Comparative Example 10 A vegetable-containing food was produced and evaluated in the same manner as in Comparative Example 8 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
  • Example 20 A vegetable-containing food was produced and evaluated in the same manner as in Example 17 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
  • Example 21 A vegetable-containing food was produced and evaluated in the same manner as in Example 18 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.
  • Example 22 A vegetable-containing food was produced and evaluated in the same manner as in Example 19 except that the fresh broccoli was changed to fresh asparagus. The results are shown in Table 7.

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  • General Preparation And Processing Of Foods (AREA)

Abstract

Un procédé de production d'un aliment contenant des légumes est caractérisé en ce qu'il comprend : une étape de décoloration dans laquelle un légume est traité avec une solution ayant un pH de 2 à 6 ; une étape de recoloration dans laquelle le légume décoloré dans l'étape de décoloration est traité pendant au moins trois heures avec une solution contenant du zinc ayant une température de 50 à 70 °C ; et une étape de chauffage dans laquelle le légume recoloré dans l'étape de recoloration est traité à une température d'au moins 110° C
PCT/JP2020/028353 2019-07-26 2020-07-22 Procédé de production d'aliment contenant des légumes Ceased WO2021020249A1 (fr)

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JP2021536984A JP7500570B2 (ja) 2019-07-26 2020-07-22 野菜含有食品の製造方法

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US5114725A (en) * 1991-01-18 1992-05-19 The Pillsbury Company Method for color preservation in canned green vegetables
JP2004067546A (ja) * 2002-08-02 2004-03-04 Sato Toyohiko 植物の緑色を復元しあるいは緑色に保持する方法
JP2012120470A (ja) * 2010-12-07 2012-06-28 Kazunori Furuse 野菜及び果物の色固定方法
WO2013051461A1 (fr) * 2011-10-04 2013-04-11 オリエンタル酵母工業株式会社 Procédé de production d'un extrait de levure riche en zinc, extrait de levure riche en zinc et agent de conservation/restauration de la couleur verte pour des produits alimentaires et des légumes
JP2016021933A (ja) * 2014-07-22 2016-02-08 アサマ化成株式会社 野菜用保存剤及び該野菜用保存剤で処理された加工野菜

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