Method for producing frozen vegetable food material having soft texture

[0063] Example 1 (Production of frozen food (boiled food of burdock))

[0064] Pretreatment of burdock

[0065] Raw burdock after washing and peeling (the hardness of raw burdock is 3.8×10 6 N (measured with a food texture measuring instrument manufactured by Taketomo Co., Ltd.)) is cut into 5 to 30 mm in the length direction.

[0066] Heat treatment

[0067] The cut raw burdock was immersed in 8 times the amount of water, and heated at 90°C for 30 minutes.

[0068] Freezing

[0069] After separating the cut burdock from the immersion water (picked up), it was cooled with water and then frozen at -20°C for 40 minutes in a rapid freezer. As a result, ice crystals are formed in the burdock tissue. Next, the surface of the cut burdock is exposed to cold air (-20°C) for 48 hours to reduce the moisture on the surface in the frozen state, so that the enzyme can easily penetrate into the burdock tissue.

[0070] Preparation of enzyme dispersion

[0071] Macerozyme 2A (manufactured by Yakul...

[0081] Cooking was performed using the above-mentioned frozen food. That is, using a commercially available boiled soup stock, the frozen burdock is naturally thawed, then added to the boiled soup stock, and heated at about 85°C for about 5 minutes. The softness of the resulting burdock is 4.5×10 4 N / m 2 , And the standard value of food for people who have difficulty chewing with the special nutritious food of the Ministry of Health, Labour and Welfare is 5.0×10 4 N / m 2 Compared with softness, it is the hardness that can be chewed easily by the elderly, and the shape is also maintained.