JPH0149449B2 - - Google Patents

Description

[Detailed Description of the Invention] (a) Industrial Application Field This invention relates to a method for producing powder products from vegetables, fruits, etc.

(b) Conventional technology Conventionally, as a method of drying fruit,
No. 54-20160 discloses a method for producing dried banana products.

This involves placing ripe raw banana pulp pieces in a frying container and adding cooking oil as quickly as possible while maintaining a substantially reduced pressure of 30 to 60 torr (Terr) and a frying temperature of 75 to 85°C. The process consists of: frying and dehydrating the banana pulp using the frying oil, then separating the banana pulp pieces from the frying oil while continuously maintaining the above reduced pressure conditions, and then removing the above reduced pressure conditions after removing excess free frying oil.

Moreover, by such a method, the final moisture content is substantially reduced to about 1 to 3%, and the final oil content is reduced to about 18% to 25%.
You can get dried bananas.

(c) Problems to be solved by the invention However, since banana products produced by such a production method substantially retain the shape and size when cut and formed, The oil content was high at about 18% to 25%, so there was still a risk that the content would deteriorate over time due to oxidation, etc.

Also, since it is a solid product, unlike powder products,
It could not be used as an additive to other foods.

Furthermore, the above production method is exclusively related to the production of dried banana products, and cannot be applied to other fruits or vegetables.

An object of the present invention is to provide a method capable of solving the above problems.

(d) Means for solving the problem The present invention provides a method for solving problems from approximately 60°C in a closed container.
Vegetables, fruits, etc. as raw materials are soaked in animal oil or vegetable oil that has been preheated to a temperature of 90℃, either as they are, only the contents with the skin removed, or only the skin is taken out, and the temperature of the animal oil or vegetable oil is adjusted. Tsutsu,
Stir and heat the heated animal oil or vegetable oil as a heat medium while reducing the pressure inside the closed container, and in the initial pressure reduction process, heat under small reduced pressure conditions of 10 to 20 mmHg, and then perform large pressure reduction of 740 to 750 mmHg. The water in the raw material is dehydrated, the dehydrated raw material is taken out from the sealed container, the oil is compressed and separated by mechanical compression or centrifugation, and the raw material can be pulverized, and the raw material is pulverized to produce a powder product. The present invention relates to a method for producing a powdered product from vegetables, fruits, etc., which is characterized by comprising the above-mentioned steps.

(E) Example To explain the example of this invention, raw materials include vegetables, fruits, etc. Specifically, various things such as spinach, cabbage, banana, mandarin orange, etc. can be considered. For example, banana The processing method will be explained using as an example.

First, 1000 kg of the banana as it is, the contents of the banana with its peel removed, or just the banana peel is placed in a 4.5 m ³ container that is an airtight container.

A single oil or a mixture of oils such as animal oil, vegetable oil, fish oil, chicken oil, etc. is stored in this courier in advance, and the oil is heated by steam that is forced into the jacket of the couture, and the temperature ranges from approximately 60℃ to approximately 60℃. Heat to around 90℃ and stir inside the cup.

In addition, the above heating work is performed at the initial stage after inputting the raw materials.
The pressure is reduced by 10 to 20 mmHg from atmospheric pressure for about 15 minutes, and the oil is heated to promote water evaporation from the raw banana to dehydrate it.
The pressure is reduced by mmHg for about 45 minutes, and the water content is dehydrated to about 3 to 6% in about 60 minutes.

Thereafter, the raw material is taken out of the compressor under normal pressure while being stirred, and the raw material is physically compressed using a squeezing machine such as a screw press to separate the oil, and then pulverized to form a powder product.

In the above manufacturing method, the bananas are added all at once into the preheated mixed oil in order to coagulate the water-soluble proteins and sugars in the bananas at the same time as they are added, and to prevent these components from leaking into the oil. be.

Such an action can prevent the extract from flowing into the oil, and can also easily and powerfully perform the pressing operation in the subsequent pressing step.

In other words, if water-soluble proteins, etc. have leaked into the mixed oil, the pressing pressure will not be applied to the bananas enough.
This is because the oil in the banana can only be squeezed out insufficiently.

Also, the reason why the decompression conditions were greatly different in two stages during heating was that the first small decompression was used to evaporate the water on the surface of the banana, and then the high decompression was used to make the specific gravity of the internal water smaller than the specific gravity of the oil. This is to evaporate the moisture inside the banana to the outside by allowing the oil to penetrate into the banana.

When the reduced pressure conditions are divided into two stages during heating in this way, the following difference in dehydration efficiency occurs compared to when dehydration is performed under a single reduced pressure condition.

In other words, when dehydration is performed under a single reduced pressure condition, the surface layer of the banana is mainly dehydrated, and the heated oil does not penetrate into the inside of the banana, so the final moisture content is around 20%. However, if the dehydration is divided into two stages, initial depressurization and late depressurization,
During the initial depressurization, the surface layer of the banana has already been dehydrated, so during the later decompression, the heated oil penetrates into the inside.
The final moisture content reaches approximately 3%.

Furthermore, the reason why the raw materials are physically squeezed is to completely separate the oil that has penetrated into the inside of the banana.

(F) Actions and Effects According to the present invention, the following effects can be achieved.

Vegetables, fruits, etc. are heat-treated with oil to dehydrate them, and the pressure is reduced in two stages during heating, so the moisture contained in the raw materials is rapidly dehydrated, and the basicity that causes rotten odors is removed. It is possible to stabilize nitrogen.

The extracts contained in the raw materials, such as vitamins, sugars, chlorophyll, vegetable proteins, etc., can be recovered in the form of powder without leaching out.

By oil extraction, the oil contained in vegetables, fruits, etc. during dehydration can be completely removed, and the final product, a powder product, can be made into a powdered form that is convenient for use.

Moreover, since it is composed only of extracts,
The sugar content of the fruit can be used as it is in other foods, such as as a sweetener in the confectionery manufacturing process, and the protein and other calories contained in the powdered extract can be added to other foods as a nutritional source. This can also have a positive effect on the coloring and taste of foods.

The final product, which is a powdered extract, can be stored in a dry state for long periods of time.

There is an effect.

In particular, when it comes to fruits such as bananas that contain a large amount of oil, compared to powder products produced by conventional rapid freeze-drying, the present invention reduces the extract content by heating with oil and setting reduced pressure conditions. The oil-containing content is removed by dehydration without any loss of water.
In the oil extraction process of the raw material after dehydration, it can be removed together with the oil used during heat treatment, so the powdered product does not contain oil, prevents the occurrence of putrid odors due to oil oxidation, and can be stored for a long time. It has a durable effect.

Claims (1)

[Scope of Claims] 1 (a) The contents of vegetables, fruits, etc. as raw materials, either as they are or with their skins removed, in animal oil or vegetable oil that has been preheated to a temperature of about 60°C to 90°C in a closed container. (b) While adjusting the oil temperature of the animal oil or vegetable oil, the heated animal oil or vegetable oil is stirred and heated as a heat medium while reducing the pressure inside the sealed container, and the initial pressure reduction process is also carried out. In this case, heating is performed under reduced pressure conditions of 10 to 20 mmHg below atmospheric pressure, and then heated to 740 to 740 mmHg below atmospheric pressure.
By reducing the pressure by 740 mmHg, the moisture in the raw material is dehydrated, (c) the dehydrated raw material is taken out from the sealed container, and
Vegetables characterized by comprising the following steps: physically squeezing and separating the oil by mechanical compression or centrifugation to make the raw material into a state where it can be pulverized; (d) pulverizing the raw material to make a powder product; A method for producing powder products from fruits, etc.