公开(公告)号：US20110159147A1

公开(公告)日：2011-06-30

申请号：US13061225

申请日：2009-07-28

申请人： Kenji Baba ,  Koji Ueshimo ,  Nobuko Taka ,  Tsuneo Takei

发明人： Kenji Baba ,  Koji Ueshimo ,  Nobuko Taka ,  Tsuneo Takei

IPC分类号： A23L1/212 ,  A23B7/045

CPC分类号： A23B7/155 ,  A23B7/04 ,  A23L19/03

摘要： Provided is a method for producing a frozen soft vegetable food material which is suitable as a food for the aged, whose original shape is not damaged even in the circulation process, which has uniform softness even in the interior thereof and which can maintain its original shape.The method comprises steps of: (1) a step for freezing a vegetable food ingredient and then thawing the food ingredient to thus form a thawed food ingredient; (2) a step for immersing the thawed food ingredient in a dispersion containing a pectin-decomposition enzyme or a cellulose-decomposition enzyme under reduced pressure to form an enzyme-processed vegetable food ingredient; (3) a step for removing the enzyme-processed vegetable food ingredient from the enzyme-containing dispersion; (4) a step for subjecting the enzyme-processed vegetable food ingredient separated in the preceding step to a low temperature processing carried out at a temperature ranging from 0 to 10° C. for 8 to 24 hours to thus prepare a low temperature-processed vegetable food ingredient; (5) a step for heating the low temperature-processed vegetable food ingredient at a temperature and for a time sufficient to inactivate the foregoing pectin-decomposition enzyme or the cellulose-decomposition enzyme; and (6) a step for freezing the heat-treated vegetable food ingredient. Moreover, the thawing treatment in the foregoing step (1) may be carried out simultaneously with the enzyme-impregnation treatment carried out under reduced pressure in the subsequent step.

摘要翻译： 本发明提供一种适合作为老化食品的冷冻软性蔬菜食品的制造方法，即使在循环过程中，即使在其内部也具有均匀的柔软性，其原始形状也不会损坏，并且可以保持其原始形状 。 该方法包括以下步骤：（1）冷冻蔬菜食品成分，然后解冻食物成分从而形成解冻的食物成分的步骤; （2）将解冻的食品成分在减压下浸渍在含有果胶分解酶或纤维素分解酶的分散液中以形成酶处理的植物性食品的步骤; （3）从含酶分散体中除去酶处理的植物性食品成分的工序; （4）将在前述步骤中分离出的酶处理植物食品成分进行0〜10℃的低温处理8〜24小时的步骤，由此制备低温处理 蔬菜食品成分; （5）在足以使上述果胶分解酶或纤维素分解酶失活的温度和时间下加热低温处理的蔬菜成分的步骤; 和（6）冷冻经热处理的蔬菜食品成分的步骤。 此外，上述步骤（1）中的解冻处理可以在随后的步骤中在减压下进行的酶浸渍处理同时进行。