WO2006087857A1 - Processed food material of vegetable, meat and/or seafood and process for producing the same - Google Patents

Abstract

As a food material, especially a food material for use in processed food, it is intended to provide processed goods of vegetable, meat and/or seafood that appropriately maintain the salt content and/or sugar content, water content and water activity, being adapted to chilled storage and room temperature storage, and that have excellent taste, color, fragrance and texture, being free from quality deterioration. There is provided a food material obtained by impregnating a raw material of vegetable, meat and/or seafood with any of salts and/or sugars, carrying out vacuum dehydration using an oil as a medium and immersing the dehydrated matter in a seasoning liquid and/or seasoning oil. Further, there is provided a process for producing a food material, characterized by sequentially undergoing the steps of impregnating a raw material of vegetable, meat and/or seafood with any of salts and/or sugars, carrying out vacuum dehydration using an oil as a medium and immersing the dehydrated matter in a seasoning liquid and/or seasoning oil.

Description

 Specification

 Processed food materials for vegetables, meat, and Z or seafood, and methods for producing the same

 Technical field

 [oooi] The present invention relates to vegetable, meat and Z or seafood food materials that can be chilled or stored at room temperature, and a method for producing the same. More specifically, food materials used as toppings for vegetables, livestock meat and Z or seafood ingredients, soups containing vegetables (vegetables), potatoes, etc., production methods thereof, and food ingredients thereof For example, it relates to processed foods such as chilled storage, soup with ingredients that can be stored at room temperature, dressings, seasonings, etc.

 Background art

 [0002] Vegetables are very fresh as shown in Figure 6's moisture content (raw raw materials). Does not last long. Therefore, in order to preserve vegetables for a long period of time, “salt storage”, “cold storage”, “drying (hot air drying, freeze drying)”, “canned retort”, etc. are performed!

 [0003] Most of the imported agricultural products and most of the raw materials for pickles are salted raw materials. Since these use saturated saline with a salt concentration of 20% or more, a desalting process is essential and a long time is required, so the flavor and necessary ingredients of the raw materials are washed with the desalted water during desalting. , There is a deficiency that will be lost. Recently, low-salt candy has been advancing due to changes in health orientation and preferences, and this has exacerbated the problem. Therefore, as a preservation method for salting vegetables, the washed raw vegetables and fruits are soaked in an aqueous solution with a salt concentration of 2% to 10% adjusted to pH 4.6 or less and kept under a reduced pressure of -600 mmHg or less. A method for preserving vegetables, which is characterized by the above, has been proposed (Patent Document 1)

[0004] As a preservation method of drying or freeze-drying vegetables, for example, the vegetables in the vegetables are subjected to heat treatment and Z or sweetened treatment by hot air drying or hot air drying to thereby remove moisture in the vegetables. There is a method for producing dried vegetables characterized by vacuum drying or vacuum freeze drying after the reduction (Patent Document 2). [0005] By the way, moisture contained in food greatly affects the texture and flavor of food. In general, water in food causes microbial growth, and foods with higher water content are more susceptible to spoilage. However, foods with the same moisture content that contain salts, sugars, amino acids, etc. are less likely to rot because some of the water is attracted to them and is less likely to be used by microorganisms. That is, the preservability of food depends on the water activity rather than the water content. Therefore, the preservability is improved by reducing the water activity by adding the above salts, sugars, amino acids, etc. to the food. The method is taken. For example, foods containing L-arabinose as an active ingredient, preferably sugar liquid (syrup), Japanese and Western confectionery, pastes, jams, syrup pickles, berries, pickles, tofu, konjac, livestock meat products Water activity regulator for foods selected from fish, meat products and processed egg products, and a method for regulating water activity of foods, comprising adding a water regulator containing L-arabinose as an active ingredient to these foods Is proposed! (Patent Document 3).

 Patent Document 1: Japanese Patent Application Laid-Open No. 8-266219

 Patent Document 2: Japanese Patent Laid-Open No. 2002-335855

 Patent Document 3: Japanese Patent Application Laid-Open No. 2004-215614

 Disclosure of the invention

 Problems to be solved by the invention

[0007] To date, “salt content, moisture, water activity is kept properly”, “chilled storage and room temperature storage are possible”, “excellent taste” color, incense, texture, and quality have not changed. Seafood, meat and processed products of Z or seafood were powerless.

[0008] The storage method of “salt storage” and “dry” has a problem that when it is put into soup, dressing, seasoning liquid, etc., it takes time to restore and the texture is different.

 In “salt storage”, the salt concentration needs to be very high (15 to 20% or more) in order to provide long-term storage, and there is a problem that it is contrary to the recent low salt preference.

 “Low-temperature storage” has a problem that it cannot be stored at room temperature because the storage period is short.

In “drying”, if there is a change in taste, color, and fragrance due to thermal denaturation of the drying process, there is a problem of color loss, and when it comes into contact with oxygen during storage, it causes discoloration due to acid and soot. .

The freeze-drying method requires freezing as a pretreatment, so the drying time is long (12-2 4 hours), there is a problem that initial cost and running cost are high.

[0009] "Canned 'retort" can be stored at room temperature, but discolors and changes its texture when sterilized under high temperature and pressure. However, when vegetables and meat are placed in the same product, the vegetables will boil down, so it is not possible to produce “meat” and “vegetables (and leafy vegetables)” with the best texture. It was possible.

[0010] By the way, the power of the method of "oil cooking 'decompression frying" has no problem in terms of taste. there were

[0011] The present invention has been made in view of the above problems, and as a food material, particularly as a food material used for processed food, keeps salt and Z or sugar 'moisture' water activity properly, chill storage and room temperature. The objective is to provide ヽ vegetables, meats and processed products of Z or seafood that can be stored, have an excellent taste 'color and fragrance' texture, and do not change in quality.

 Means for solving the problem

 [0012] The gist of the present invention is the following food materials (1) to (9).

 (1) Food ingredients made by impregnating vegetable ingredients, meat ingredients and Z or seafood ingredients with salt and Z or sugar, dehydrating under vacuum using oil as a medium, and soaking in seasoning liquid and Z or seasoning oil.

 (2) The food material according to (1), wherein the vegetable material is a microwave-heated or blanched vegetable.

 (3) The food material according to (1) or (2), wherein a part or all of the vegetable raw material may include leafy vegetables having a core portion or a leaf vein pressed to a certain thickness.

 (4) Impregnation with salt and Z or saccharide is performed by immersing in a solution with a concentration of 1% to 20%. No, (3)!

 (5) Impregnation with salt and Z or saccharide is carried out by directly blending saturated solution of salt and Z or saccharide, or powder of salt and Z or saccharide, according to any of (1) to (3) Food material.

(6) Water activity was reduced to 0.94 or less by changing the dehydration time under vacuum (1) to ( 5)! Any food material.

 (7) The texture was maintained by changing the temperature of dehydration under vacuum (1)

6)! Any food material.

 (8) The content power of the oil is% to 60% (1) N !, and (7) !, any food material.

(9) A food material that can be stored at chilled and room temperature and has an excellent taste (color, incense, and texture).

 [0013] Further, the gist of the present invention is the following food material production method (10) to (16).

 (10) The process of impregnating raw materials vegetables, meat and Z or seafood with salt and Z or sugar, dehydrating under vacuum using oil as a medium, and stepping with seasoning liquid and Z or seasoning oil in order A method for producing a food material characterized by the above.

 (11) The method for producing a food material according to (10), wherein the raw vegetables are microwaved or blanked before the impregnation step.

 (12) When the vegetable as the raw material is a leafy vegetable having a core part or a leaf vein, the core part or the leaf vein is pressed to a certain thickness before the impregnation step (10) (11) The method for producing a food material.

 (13) The method for producing a food material according to any one of (12) and (12), wherein the impregnation with the salt and Z or saccharide is carried out by immersing in a solution of 1% to 20% concentration.

 (14) Impregnation with salt and Z or saccharide is carried out by directly immersing salt and saturated solution of Z or saccharide, or powder of salt and Z or saccharide, either (10) to (13) Food material manufacturing method.

 (15) The method for producing a food material according to any one of (10) to (14), wherein the dehydration time under vacuum is changed in order to adjust the water activity of the food material to 0.94 or less.

 (16) The method for producing a food material according to any one of (10) and (15), wherein the temperature of dehydration under vacuum is changed so that the texture of the raw material food is maintained in the food material.

 [0014] Further, the following (17) processed food of the present invention is summarized.

 (17) A cake food using any one of the food materials of (1) to (9).

 The invention's effect

[0015] According to the present invention, the stability of microorganisms and the stability of taste, aroma, texture, etc. are excellent, and long Food materials that can be stored for a long period of time, especially food materials suitable for processed foods can be provided.

 In addition, by using the food material of the present invention, it is possible to provide commercially available ingredients, soups, and seasonings that are not the same!

 Furthermore, the food material of the present invention and the processed food using the same are simpler and more economical than conventional methods, and can be distributed at room temperature.

 Brief Description of Drawings

 [0016] [Fig. 1] Changes in carrot immersion time and general viable cell count (5 ° C, 25 ° C).

 [Fig. 2] Comparison of texture of carrots (invention product, commercial freeze-dried product, blanched product) with rheometers.

 FIG. 3 is a drawing for explaining a case where the cabbage is divided into two equal parts from the center up and down.

 [FIG. 4] This is a drawing for explaining a case where a cabbage is cut into a cross in the lower half, which is divided in half by a center force, and the core is deleted.

 FIG. 5 is a drawing for explaining the case where the core and the leaf vein are rolled by passing a double roller with a cabbage adjusted to a clearance of 2 mm.

 FIG. 6 is a drawing showing the moisture content of each vegetable (raw raw material).

 FIG. 7 is a drawing showing the number of general viable bacteria in raw vegetables.

 [Figure 8] This is a photograph of a product that is made by arbitrarily combining processed meat, seafood, and vegetable products.

 BEST MODE FOR CARRYING OUT THE INVENTION

 [0017] Raw materials used for the food material of the present invention are vegetables, livestock meat and Z or fish and shellfish. More specifically, it is one or more raw foods selected from the group consisting of livestock meat, seafood, microwave-heated vegetables, and brunched vegetables. Microwave-heated or blanched vegetable power groups include leafy vegetables that have been microwave heated or blanched after the core Z-leaf vein has been pressed to a certain thickness. ing.

[0018] The processed food using the food material of the present invention is a chilled storage Z room temperature in which, for example, a retort sterilized product or a dried product has been conventionally used, using the food material of the present invention as a topping. Used for processed foods such as soups, dressings and seasonings that can be stored . Preferred examples of processed foods using the food material of the present invention include room-temperature cup meal ingredients, chilled meal ingredients, cup soup ingredients, risotto ingredients. According to the present invention, vegetables, meat, and Z or fish and shellfish can be packaged while maintaining stability such as aroma and texture.

 [0019] In the following, the best mode for carrying out the present invention will be described with reference to three embodiments constituting the present invention.

 [0020] In the first aspect of the present invention, the raw material food that has been pre-treated with the salt and Z or saccharides for the raw material food is dehydrated under vacuum using oil as a medium, and is soaked in a seasoning liquid and Z or seasoning oil. It is a material. More specifically, vegetable raw materials are added to an aqueous solution of sodium chloride and sodium or z or salt and potassium and Z or salt and calcium and Z or baking soda and Z or sugar (hereinafter referred to as “salts”). Immerse livestock raw materials and Z or seafood raw materials appropriately, vacuum dehydrate them using oil with good heat conduction efficiency, and soak in seasoning liquid and Z or seasoning oil.

 [0021] Oil used as a medium during dehydration under vacuum is usually salad oil or canola oil, but olive oil (including virgin oil), pork extract fat, chicken extract fat, flavor oil, etc. are used to characterize the oil. The edible oil is not limited to a specific one. For the seasoning liquid and Z or seasoning oil, a common seasoning oil (for example, pork sabbra dissolved oil, leek oil, sesame oil, etc.) may be used in addition to the above oil. Preferable examples of the seasoning liquid used for pork include soy sauce 350, syrup 250, Japanese dashi 175, water 110, salt 60, sugar 30 and seasonings (amino acids, etc.) 25. The “seasoning” as used herein is used in general food labeling and refers to amino acids, nucleic acids and the like. In addition, the seasoning liquid used for pork is not limited to this, Of course, the said oil may be used.

[0022] According to the present invention, it has become possible to provide a food material that can be stored for a long period of time with a stable quality such as control of microorganisms, taste, aroma, and texture, particularly suitable for processed foods. In addition, by replacing the oil, the original texture (texture Z texture) can be maintained by replacing the water and the oil. In addition, the oil coating prevents direct contact with oxygen, so that changes due to acid can be suppressed, and long-term storage at room temperature becomes possible. The preferred oil content is 5% to 60%. [0023] When a solution such as a salt is used, a solution such as a salt having a concentration of 1% to 20% is used. For example, a salt solution added to a raw material food can be adjusted by adding a saturated solution or solid salt directly and adjusting it. In that case, the concentration range in the case of using a solution such as the above salts is a guideline.

 Particularly in vegetable food materials, discoloration can be prevented by the penetration of salts and the like into the interior, and the texture can be maintained and the growth of germs can be suppressed. It can be stored under proper water 'salty' water activity, and there is no change in texture, taste, color and incense. Furthermore, these vegetable food materials can be instantly restored even when placed in hot water or soup. Figure 8 is a photograph of the sample.

 [0024] Table 1 shows a comparison result when the cabbage immersed in the salt solution and the untreated (no immersion) cabbage were dehydrated under vacuum using oil as a medium. “Salt + baking soda addition” is 100 g of cabbage dipped in 200 g of a solution of 13.5% sodium chloride + 13.5% potassium chloride + 0.5% sodium bicarbonate for 4 hours and then dehydrated using oil as a medium.

[0025] [Table 1]

 ○: Good (green), X: Bad (browning has occurred)

 [0026] As can be seen from Table 1, the browning of cabbage that had been soaked in sodium chloride or the like was suppressed compared to the untreated cabbage that proceeded to brown. This is due to suppression of dissociation of magnesium ions from chlorophyll, which is the cause of discoloration of vegetables. However, the order of the heating process and the dipping process does not matter!

[0027] The second aspect of the present invention relates to a pretreatment method for leafy vegetable ingredients and the like in the first aspect, and the core part of the leafy vegetable is salted, dried and dehydrated in the same manner as the leaf part. It is possible to obtain efficiency.

 For leafy vegetables! Because the thickness and hardness of the vegetable core Z veins and leaf parts differ, the following (1) to () can be performed by drying (freeze drying, hot air drying, etc.) There is a problem like 3).

(1) Since the drying time differs between the core and the leaf, uniform drying is not possible. (2) When the drying time is adjusted to the core, the time becomes longer and browns.

 (3) If the core portion is removed in order to make the drying uniform, the yield will deteriorate.

 Therefore, the present invention solves the above problem by pressing the core portion Z leaf vein of leafy vegetables to a certain thickness and then heating or branching the microphone.

 That is,

 (1) Divide leafy vegetables one by one. Alternatively, force it to several cm square with a machine such as a dicer.

 (2) As it is or in the state of cut vegetables, pass it between the rollers with any clearance (roll gap width).

 (3) Microwave heating or branching.

 Through this process, the leaves coming out of the roller are adjusted to a uniform thickness at the core and veins, and the fibrous parts of the core and veins are broken. It became possible to carry out uniformly in almost the same processing time as the part. Also, by pressing the core part Z vein to a certain thickness, the part of the core that had been discarded so far could be used and dried evenly. In addition, by heating uniformly from the inside by microwave heating, it is possible to discolor the vegetables, deactivate the enzymes involved in deterioration, and remove water in advance. It can inactivate enzymes that contribute to discoloration and degradation of the species.

 [0029] Table 2 shows the results of the fading test for the cabbage that had been subjected to microwave heating Z-branching and the cabbage that had not been treated (no heating) were dehydrated under vacuum using oil as a medium. Shown in Note that “microwave heating” cabbage is 25 g of cabbage treated with a 600w microwave heating device for 1 minute, and “branching” cabbage is in 95-98 ° C hot water. A blanching process for 30 seconds.

[0030] [Table 2]

 ○: Good (green), X: Bad (browning has occurred)

As can be seen from Table 2, microwave heating and branching compared to untreated cabbage Browning was suppressed in the cabbage. This is due to the inactivation of polyphenoloxidase to suppress the acidity of polyphenol-related substances caused by polyphenoloxidase, which is the cause of fading of vegetables. In addition, for meat and seafood that has little effect on color deterioration, microwave heating etc. must be performed without fail.

 [0032] A third aspect of the present invention is a food material suitable for a food material, particularly a processed food, in which the temperature and time of dehydration under vacuum mediated by oil are adjusted in the first or second aspect. By adjusting the temperature and time of dehydration under vacuum, it is possible to give the food a sense of cooking, and the water activity can be adjusted to an optimum value. The feeling of cooking means that it is not raw and has no odor, and includes the addition of flavors such as a heated odor when cooked, a feeling of heating, a stir-fried odor, and a reaction odor.

 [0033] Here, the water activity refers to the proportion of water in the processed food (food material in the present invention) that can be used for propagation by microorganisms. Food, chemical spoilage, fermentation, and strength are related to the water contained in them, and water is essential for the growth of microorganisms. The water activity varies depending on the sugar and salt concentration, which is not proportional to the water content. In other words, the water activity of food is naturally reduced when the water content is reduced by drying, but it is also reduced by the addition of responsive concentrations of sugar and salt.

 Each of the microorganisms has a water activity range in which it can grow. It cannot grow below a certain water activity, and the minimum water activity of many food poisoning bacteria is said to be 0.94 Aw or more. The inventor aims to suppress the growth of various bacteria by adjusting the water activity of the food material to an appropriate value.

 [0034] (Water activity and general viable count)

 To investigate the correlation between water activity and the number of general viable bacteria, adjust the water activity of the carrots, cabbage, and pork and store them in a chilled (10 ° C) and room temperature (25 ° C) heat storage chamber for a certain period of time. When the number of viable bacteria was measured every time, as shown in Table 3, both bacterial and chilled storage showed no increase in germs as a result of a month-long bacterial test.

[0035] [Table 3] Chilled storage (io ° c) Water activity 2 weeks after storage 4 weeks

 General viable count

 Carrot 0.87 370 150 140

 Cabbage 0. 85 40 <10 80

 Pork 0. 92 60 <10 80

 Unit: pieces / g

Storage at room temperature ( ²⁵ ° C) Water activity 2 weeks after storage 4 weeks after 4 weeks

 General viable count

 Carrot 0. 78 280 110 60

 Cabbage 0. 68 10 <10 20

 Pig ^ 0. 84 250 280 <10

 Unit: pieces / g

[0036] (Adjustment of water activity)

 The water activity can be adjusted by adjusting the dehydration time for each food material. For example, in shrimp Z carrot Z butauduk, the dehydration time and water activity have the correlation shown in Tables 4-6 below.

 Table 4 shows the dewatering time and water activity values when dewatered in a vacuum using oil as a medium for shrimp immersed in a salt and sugar solution. It was immersed in a solution containing 2.5% sodium chloride, 2.5% potassium chloride and 20% sugar at a ratio of solution: shrimp = 1: 1 for 12 hours.

 Table 5 shows the dehydration time and water activity values when carrots immersed in salt and sugar solutions were dehydrated under vacuum using oil as a medium. The sample was immersed in a solution containing 2.5% sodium chloride, 2.5% sodium chloride potassium, and 20% sugar at a ratio of solution: carrot = 1: 1 for 12 hours.

 Table 6 shows the dehydration time and water activity values when dewatering under vacuum using oil as a medium for swine dipped in salt sugar solution. 5% sodium chloride, 5% potassium salt, 10% sugar, and 1% calcium hydrogen phosphate were added to pork and dipped for 12 hours.

 In the case of general vegetables (including carrots), the soaking time will be almost equilibrated after 2 hours, but in consideration of workability, the soaking is started the night before and the oil is dehydrated the next morning. As a result, the immersion time was 12 hours.

[0037] [Table 4] Raw material 1 0kg

品温 70°Cの時

When the product temperature is 70 ° C

[0038] [Table 5] Dehydration time Water activity

 40 minutes 0.86 Raw material 1 0kg

45 minutes 0.77 Product temperature 5. When [0039] [Table 6]

Raw material 5 kg

品温 65°Cの時

When the product temperature is 65 ° C

 [0040] (Texture adjustment)

 By optimizing the temperature of dehydration under vacuum using oil as a medium, it is possible to maintain the same texture and to obtain a sterilizing effect by heating.

 Table 7 shows the changes in the texture of shrimp soaked in salt solution and dehydrated under vacuum using oil as a medium and adjusted so that the water activity is always 0.90. .

[0041] [Table 7]

 [0042] (Evaluation)

 Table 8 shows the results of comparing the quality of a commercial product that has undergone a general storage method and the product of the present invention.

 The product of the present invention is a cabbage cut and roller-rolled and blanched (90 ° C x 30 seconds) soaked in salt solution (salt 2.5%, salted potassium 2.5%, nigari 0.1%, glucose 10% solution) Soaked in oil for 12 hours) and dehydrated with oil.

 Commercial salted products are pickles, commercial refrigerated products are cut vegetables (salad), and hot selling hot air products are hot air dried vegetables in cup ramen, etc. Commercial freeze-dried products are freeze-dried vegetables and meat in cup soups, etc. Canned 'retort products' are canned' retort meat.

 The evaluation was based on the opinions of five professional panelists engaged in product development.

[0043] [Table 8] Dish ¾ Manufacturing process Rejuvenation Color Flavor 'Texture Comprehensive judgment Commercial salted product Δ o XXXXX Commercial refrigerated product X o ― Δ Δ ○ X Commercial hot air dried product oo Δ Δ XXX Commercial freeze-dried product o X ○ ○ 'Retort o XXXXX

 Product of the present invention o o o ○ ○ ○ ○

Details of the present invention will be described with reference to examples. The present invention is not limited to these examples.

 Example 1

[0045] (Shrimp)

 500 g of frozen shrimp were thawed and immersed for 12 hours using an aqueous solution containing 35 g of salty sodium and 35 g of salty potassium. 50g of this shrimp and 75g of canola oil are used for dehydration (treatment at 50 ° C for 120 minutes) using oil as a medium under vacuum to obtain an example product with a water activity of 0.90. I was able to. The oil to be used is not limited to this. The commercial freeze-dried shrimp and the shrimp of this example were reconstituted with 98 ° C hot water for 3 minutes, and as a result of the functional evaluation, the commercially-available freeze-dried shrimp was a sponge-like snack. While the texture was like re-heated with hot water (mesh quality changed and textured), the shrimp in this example had a texture with a feeling of cooking. In addition, while commercial freeze-dried products require more than 3 minutes to reconstitute hot water, the products of this example can be immediately restored.

 Example 2

[0046] (Green onion)

 500g of fresh green onion was washed with 200ppm sodium hypochlorite aqueous solution, immersed for 4 hours with 1000g of aqueous solution of 35g sodium chloride and 35g potassium chloride, 600W microwave heating By performing the treatment for 1 minute in the apparatus, the enzyme causing the deterioration of the dye was deactivated and preliminary dehydration was performed. 100g of this green onion and 300g of canola oil are dehydrated (treated at 70 ° C for 14 minutes) using oil as a medium under vacuum to obtain a product of Example 2 having a water activity of 0.89. I was able to.

A green onion that has been hot-air dried, a green onion that has been freeze-dried, and a green onion according to the present embodiment Table 9 shows the results of sensory evaluation after each was reconstituted with hot water for 3 minutes.

[0047] [Table 9]

 [0048] As can be seen from Table 9, in the green onions according to this example, all the evaluation items of taste * color * incense 'feeling of food should obtain higher evaluation than the green onions according to other preservation methods. I was able to. Example 3

[0049] (Carrot 2mm thick)

 Peel fresh ginjin, cut into 50mm x 20mm x 2mm strips, and use 500g of ginjin in 1000g of aqueous solution of 35g salted sodium and 35g salted potassium for 4 hours at 5 ° C. The immersion treatment was performed. Fig. 1 shows the results of examining the growth of miscellaneous bacteria at that time, and it was confirmed that the miscellaneous bacteria did not grow and could be produced safely up to 12 hours. It has been confirmed that it grows about 10 times after 12 hours, so if it is immersed for a long time, it should be performed at a low temperature, or if it is immersed in a temperature range above room temperature, it needs to be a short time. O) Dehydration of carrot 50g after debranching and deactivation of the enzyme that caused the degradation of the pigment using 150g of canola oil in oil as a medium (product temperature 70 ° C, 14 minutes) The product of Example 3 having a water activity of 0.756 could be obtained. This carrot (after reconstitution with hot water), freeze-dried carrot (after reconstitution with hot water), and carrots with blanching were compared in texture. The equipment used was a rheometer. As a result, it was suggested that the carrot (after reconstitution with hot water) of this application and the carrot that had been blanched had similar waveforms and the same texture. In contrast, the freeze-dried engine (after reconstitution) had a different waveform (Figure 2).

In the same manner as in Example 2, the present invention carrot, commercially available freeze-dried carrot, and commercially available hot air drying Each carrot was reconstituted in hot water for 3 minutes for sensory evaluation. The results are shown in Table 10.

 [Table 10]

 Example 4

[0050] (Butahikiniku)

 Fresh pork hike was minced with a 6 mm diameter chopper and sauteed. 500 g of the pork hike was immersed in 1000 g of an aqueous solution containing 35 g of sodium chloride and 35 g of potassium chloride for 1 hour. By using 50g of this pigtail and 150g of canola oil, dehydration using oil as a medium under a vacuum (treatment at 70 ° C for 22 minutes), a product with a water activity of 0.78 can be obtained. did it.

 Example 5

 [0051] (Butaudenik)

 Fresh pork ducks were sliced to a thickness of 2 mm. 5 kg of the swine powder was immersed in 0.5 kg of a solution of 10.5% of sodium chloride and 10.5% of potassium salt and 0.7 kg of a 10% sugar solution. After that, dehydration (product temperature: 65 ° C, 25 minutes) using 10 kg of canola oil as a medium under vacuum using the above-mentioned Butauduk yielded a product with a water activity of 0.86. Furthermore, when the time was extended to 35 minutes, the water activity became 0.81.

 Table 11 shows the results of sensory evaluation of the conditions when the swine uduk of the present invention and the commercially available freeze-dried swine udedenic were reconstituted in the same manner as in Example 2.

[0052] [Table 11] Paneler ABCDEF Average Invention product 4 5 4 5 4 4 4 3 Taste

 Commercially frozen product 3 4 3 3 2 1 2.7 Product of the present invention 4 5 3 4 3 3 3.7 Color

 Commercially frozen product 2 2 2 2 2 2 2 0 Original product 3 4 4 5 3 5 4.0 Incense

 (Commercially available) Toy dried product 3 4 3 3 3 3 3.2 Main BJ product 3 5 4 5 2 3 3.7 Texture

 Commercial frozen product 3 4 3 4 4 2 3 3 Example 6

 [0053] Cut the cabbage in half (Fig. 3). Put the upper side on the roller. Cut down the bottom (Fig. 4) and remove only the “thick core”. The cabbage subjected to the above treatment was passed through a double roller adjusted to a clearance of 2 mm (Fig. 5), and the core and veins were rolled. After blanching with 4.2 kg of rolled cabbage, the solution was blanched with an aqueous solution containing 3.5% sodium chloride and 3.5% potassium chloride, and then immersed in the cooled solution for 2 hours. In order to confirm the soaking condition, 100 g each of the core portion rolled and the non-rolled portion were immersed in 200 g of the above salt solution for 2 hours, and the difference in permeability was determined by analyzing the salt content after immersion. ! As a result, it was confirmed that the permeability of salts was improved by rolling.

[0054] [Table 12]

 [0055] Further, 3.5 kg of the cabbage subjected to the above rolling and immersion treatment and dehydration (treatment at 65 ° C for 16 minutes) using oil as a medium under vacuum using 3.5 kg of canola oil. I compared things.

 The cabbage according to this example was cut into a 3 cm square, rolled with a roller having a clearance of 2 mm, and dehydrated using oil as a medium under vacuum. As a result, the leaf water activity was 0.86 and the core water activity was 0.85. There was almost no difference and it was possible to manufacture.

 On the other hand, as shown in Table 13, when rolling was not performed, it was confirmed that the water activity was completely different from the leaf water activity of 0.64 and the core water activity of 0.96, and there was a large difference in storage stability.

[0056] [Table 13] Water activity (Aw)

 With rolling leaf part 0.86

 Core part 0.85

 No rolling leaf part 0.64

 Core 0.96 Industrial applicability

 [0057] By using the present invention for leafy vegetables with a core, when taking the steps of soaking, drying and dehydrating, the conditions are different, and some parts that have been cut and disposed of by pretreatment By making it uniform, it became possible to easily obtain a good yield. The difference in the thickness of the core has been eliminated, and the taste 'color' texture has become uniform, making it easy for anyone to manufacture.

 [0058] The present invention is a method of controlling microorganisms, taste, and fragrance by combining heating with microwaves or blanching, soaking in salts, etc., and combining dehydration under vacuum using oil as a medium. It has become possible to provide products that can be stored for a long time with stable quality such as texture. Compared to the conventional method, the production method is simple and economical, and it is easy to distribute at room temperature. Moreover, it is a new and powerful method that can improve versatility by freely combining these vegetables and adjusting the appropriate color, texture and cooking feeling.

 [0059] By freely combining the vegetables of the present invention, an appropriate color, texture, and cooking feeling can be freely adjusted, thereby further enhancing versatility. Not limited to home use, it is also expected to be used for business purposes.

Claims

The scope of the claims  [I] Food ingredients made by impregnating vegetable ingredients, meat ingredients, and Z or seafood ingredients with salt and Z or sugar, dehydrating under vacuum using oil as a medium, and soaking in seasoning liquid and Z or seasoning oil.  [2] The food material according to claim 1, wherein the vegetable material is a microwave-heated or blanched vegetable.  [3] The food material according to claim 1 or 2, wherein a part or all of the vegetable raw material may include leafy vegetables having a core portion or a leaf vein pressed at a certain thickness. [4] The impregnation with salt and Z or saccharide is performed by immersing in a solution having a concentration of 1% to 20%. 1! , 3 !, some food material. [5] The impregnation of the salt and / or saccharide is performed by directly blending a saturated solution of the salt and / or saccharide, or a salt and Z or saccharide powder, according to any one of claims 1 to 3. Food material.  [6] The food material according to any one of claims 1 to 5, wherein the water activity is adjusted to 0.94 or less by changing the dehydration time under vacuum. [7] The food material according to any one of claims 1 to 6, wherein the texture is maintained by changing the temperature of dehydration under vacuum. [8] The content of the oil is from ^% to 60%. [9] The food material according to any one of claims 1 to 8, which is a food material having excellent taste, color, incense, and texture and capable of chilled storage and storage at room temperature. [10] Steps of impregnating raw materials vegetables, meat and Z or seafood with salt and Z or sugar, dehydrating under vacuum using oil as medium, and stepping with seasoning liquid and Z or seasoning oil in order A method for producing a food material characterized by the above.  [II] The method for producing a food material according to claim 10, wherein the vegetable as a raw material is microwave-heated or blanched before the impregnation step. [12] In the case where the vegetable as the raw material is a leafy vegetable having a core part or a vein, the core part or the leaf vein is pressed to a certain thickness before the impregnation step. 11 production methods for food ingredients. [13] The salt and Z or saccharide impregnation is performed by immersing in a solution having a concentration of 1% to 20%. 10 !, 12 !, how to make any food material. [14] The food according to any one of claims 10 to 13, wherein the impregnation of the salt and Z or saccharide is carried out by directly blending a saturated solution of the salt and Z or saccharide, or a powder of the salt and Z or saccharide. Material manufacturing method. [15] The method for producing a food material according to any one of claims 10 to 14, wherein the dehydration time under vacuum is changed in order to adjust the water activity of the food material to 0.94 or less. 16. The method for producing a food material according to any one of claims 10 to 15, wherein the temperature of dehydration under vacuum is changed so that the texture of the raw material food is maintained in the food material. [17] A baked food using any one of the food materials according to claim 1!