METHOD FOR PROTECTING TISSUE-SOFTENING OF HIGH PECTIN VEGETABLE AND FRUIT OF HEATING TIME

摘要

The present invention is a preliminary heat treatment (branching) process in a solution to which tissue hardening agents such as calcium, pectin and food additives such as citric acid, sugar, salt, etc. are added. The present invention relates to a method of manufacturing high-quality processed foods by preventing heat softening phenomenon in which tissues of high-fiber (pectin) vegetables, such as cabbage, spinach, pumpkin, buttercup, sweet potato, and taro, are rapidly destroyed, and maintaining the texture.;According to the method of the present invention, 0.01 to 3.0% by weight of salt (NaCl), various sugars (sucrose, fructose, maltose, etc.), which have a function of controlling osmotic pressure, pH, enzyme activity, etc. in various calcium solutions having a concentration of 0.1 to 1.0% by weight. Etc.) and various organic acids (citric, lactic, acetic acid, etc.) are added, and then the high pectinaceous vegetables are preheated in this solution for 10 to 180 minutes at a temperature of 60 to 75 ° C without adding salts, sugars and citric acid. Heat sterilization can result in more than 50% increase in texture over conventional methods of preheating solutions.