JPS58212742A - Preparation of powdery product from vegetable, fruit, etc. - Google Patents
Preparation of powdery product from vegetable, fruit, etc.Info
- Publication number
- JPS58212742A JPS58212742A JP57096552A JP9655282A JPS58212742A JP S58212742 A JPS58212742 A JP S58212742A JP 57096552 A JP57096552 A JP 57096552A JP 9655282 A JP9655282 A JP 9655282A JP S58212742 A JPS58212742 A JP S58212742A
- Authority
- JP
- Japan
- Prior art keywords
- vegetables
- oil
- raw material
- vessel
- fruits
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 22
- 235000019198 oils Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 239000010775 animal oil Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 230000006835 compression Effects 0.000 claims description 2
- 238000007906 compression Methods 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 150000008163 sugars Chemical class 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 241000234295 Musa Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000284 extract Substances 0.000 description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000021015 bananas Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 1
- 235000017788 Cydonia oblonga Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、野菜、果実等から粉末製品を製造する方法
に関づるものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing powder products from vegetables, fruits, etc.
この発明は、野菜、果実等に含まれる糖分、ビタミンそ
の他野菜、果実のエキス分等を簡便にかつ長期保存が可
能な状態で粉末状にして回収できる野菜、果実等から粉
末製品を製造づる方法を提供せんとするものであり、そ
の要旨は、密閉容器中において、間接加熱された動物油
、植物油に原料としての野菜、果実等をそのまま或は、
皮を取った中身だＧノ、或は皮のみ取出して、浸漬し、
動物油、植物油の油温を加減しつつ、密閉容器内を減圧
しながら加熱された動物油、植物油を熱媒体として撹拌
加熱し、しかも初１４１Ｊ減圧過程においては、小さい
減圧条件下で加熱し、次いて大きい減圧を行うことによ
り、原料中の水分を脱水し、密閉容器から脱水された原
料を取出して、圧縮により或は遠心分離により油を分離
して、原料を微粉化できる状態にすることを特徴とする
野菜、果実等から粉末製品を製造する方法である。This invention provides a method for producing powdered products from vegetables, fruits, etc., in which the sugars, vitamins, and extracts of vegetables, fruits, etc. contained in vegetables, fruits, etc. can be easily recovered in powdered form in a state that can be stored for a long period of time. The purpose is to provide raw materials such as vegetables, fruits, etc. to indirectly heated animal oil or vegetable oil in a sealed container, either as they are or
Take out the skin and soak it inside, or just take out the skin and soak it.
While adjusting the oil temperature of the animal oil and vegetable oil, the heated animal oil and vegetable oil are stirred and heated as a heat medium while reducing the pressure inside the closed container.Moreover, in the first 141J depressurization process, the heated animal oil and vegetable oil are heated under small reduced pressure conditions, and then It is characterized by dehydrating the water in the raw material by applying a large pressure reduction, taking out the dehydrated raw material from the closed container, separating the oil by compression or centrifugation, and making the raw material into a state where it can be pulverized. This is a method for producing powdered products from vegetables, fruits, etc.
この発明の詳細な説明すると、原料としては、野菜、果
実等であり、具体的には、ホウレン華、キセベツ、バナ
ナ、ミカン等種々のものが考えられるものであり、たど
えばハナノを例にとってその処理方法を説明づると、バ
ナナをイのまま、又はバナナの皮をとった中身だけ、又
はバナナの皮のみを適宜選択して１０００ｋｏを密閉容
器たる４゜５２のクツカー中に投入する。To explain this invention in detail, raw materials include vegetables, fruits, etc., and specifically, various things such as spinach, quince, banana, mandarin orange, etc. can be considered. Taking Hanano as an example, To explain the processing method, 1000 pieces of bananas are selected as they are, the contents of the banana with the peel removed, or only the banana peel is placed in a 4°52 airtight container.
このクツカー中には、予め動物油、植物油、魚油、鶏油
等の単−油又は混合油が収容されており、クツカーのジ
ャケット部に圧入した蒸気により油を加熱するものであ
り、約６０℃〜・９０℃前後で加熱し、クツカー内を撹
拌しながら原料投入慢の初期は、１０〜２０１１１１１
１Ｈ（ｌの減任を行い、油の加熱により原料のハノナの
水分蒸散をうながして脱水をはかり、次いで、７’４０
〜７５０１ｍ１−１ｇの減圧を行い、約６０全稈にて含
水率３−６％前後にまで脱水し、その後原料をクツカー
中から撹拌しつつ常圧にて取出し、これを圧搾装置とし
てのスクリＬ−プレス機等により物理的に圧搾して油を
分離し、粉砕して粉末製品とするものである。A single oil or a mixture of oils such as animal oil, vegetable oil, fish oil, chicken oil, etc. is stored in this couture in advance, and the oil is heated by steam injected into the jacket of the couture, at a temperature of approximately 60°C to・In the early stage of heating at around 90℃ and adding raw materials while stirring inside the container,
1H (l), heated the oil to promote water evaporation of the raw material Hanona to dehydrate it, and then heated it to 7'40
The pressure is reduced to ~7501ml-1g, and about 60 culms are dehydrated to a water content of around 3-6%.Then, the raw material is taken out from the crusher under normal pressure while stirring, and is transferred to the sukuri L, which is used as a pressing device. -It is physically compressed using a press or the like to separate the oil, and then pulverized into a powder product.
この発明によれば、野菜、果実等を油によって加熱処理
して脱水を行い、しかも加熱時に減圧を二段階にして減
圧処理するため、原料に含まれた水分は迅速に脱水され
、腐敗悪臭原因となる塩基性チッ素の安定化をはかるこ
とがてさ、原料に含まれたエキス分たとえば、ビタミン
、糖分、葉緑県、植物性蛋白質等は、流出することなく
そのまま粉末状になって回収でき、搾油により野菜、果
実等に含有された脱水時の油は除去Ｊることかでき、最
終製品としての粉末製品は、粉末状として使用に便利で
、しかもエキス分のみで構成されているため、果実の糖
分は、そのまま他の用途だとえは東予製造工程での１４
味料として自然食品に使用でき、また粉末状の１キス分
に含まれた蛋白質その他のカロリーは、栄養踪として、
他の食品に添加することにより、食品自体の栄養価を高
めうるだけではなく、食品の着色、味覚にも好影響を与
えることができ、しかも粉末状のエキス分たる最終製品
の保存も乾燥状態で長期間の保存に耐えることができる
等積々の効果かある。According to this invention, vegetables, fruits, etc. are heat-treated with oil to dehydrate them, and the pressure reduction is performed in two stages during heating, so the moisture contained in the raw materials is rapidly dehydrated, which causes rotten odor. In order to stabilize basic nitrogen, the extracts contained in the raw materials, such as vitamins, sugars, leafy greens, and vegetable proteins, are recovered in powder form without leaching out. The oil contained in vegetables, fruits, etc. during dehydration can be removed by oil extraction, and the final product is a powder product, which is convenient to use in powder form and is composed only of extracts. , the sugar content of the fruit is used as it is for other purposes.
It can be used as a flavoring agent in natural foods, and the protein and other calories contained in one kiss of powdered food can be used as nutritional supplements.
By adding it to other foods, it can not only increase the nutritional value of the food itself, but also have a positive effect on the coloring and taste of the food.Furthermore, the final product, which is a powdered extract, can be stored in a dry state. There are cumulative effects such as being able to withstand long-term storage.
とくに、油分を多量に含有づるバナナ等の果実においで
は、従来の急凍乾燥による粉末製品と比較して、この発
明によれば、油による加熱及び減 １圧条件の設
定の特徴によって、■キス分の流失を行うことなく、脱
水して、含油分は、脱水後の原料の搾油工程で、加熱処
理時に使用した油と共に除去することがでさるため、粉
末製品に油分が含まれず油の酸化にともなう腐敗臭の発
生も防止でき、かなりの長い長期保存に耐えうる効果が
ある。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, this invention allows for heating with oil and reduced pressure. The oil content can be removed together with the oil used during heat treatment in the oil extraction process of the raw material after dehydration, so the powdered product does not contain oil and does not oxidize the oil. It also prevents the occurrence of putrid odors associated with oxidation, and has the effect of being able to withstand considerable long-term storage.
特 許 出 願 人 中 園
修 二代 理 人 松
尾 憲 −部手続判Ｎ ＩＬＬ繊（方式）
％式％
１、事件の表示
■８ｆ口５）７りＬ 特許１願 第９６５５２νＪ２
、発明の名称
野菜、果実等から粉末製品を製造する／Ｊ法３、補正を
する省
事件との関係 特許出願人
住 所 福岡市中央区荒戸２丁目５１９−９０１
号氏 名中園 修三
４、代理人
住 λ 福岡市中央区人名１丁目４番１号ＮＤど
ル３１１ｉ
７、補正の内容 タイプ印書（黒色）により鮮明に
記載した州内、及び明細占を別紙の通り添付します。Patent applicant Nakazono
Osamu Second Generation Masato Ken Matsuo - Divisional Proceedings N ILL Text (Method) % Formula % 1. Case Indication ■ 8f Exit 5) 7ri L Patent 1 Application No. 96552νJ2
, Title of the invention: Manufacturing powdered products from vegetables, fruits, etc./J Law 3, Relationship with the ministry case making the amendment Patent applicant address: 2-519-901 Arato, Chuo-ku, Fukuoka City
Name Shuzo Nakazono 4, Agent residence λ Person name 1-4-1 ND Doru 311i, Chuo-ku, Fukuoka City 7 Contents of amendment State clearly written by typeprint (black) and details attached on a separate sheet I am attaching it as follows.
Claims (1)
油に原料としての野菜、果実等をそのまま或は、皮を取
った中身だＧノ、或は皮のみ取出して浸漬し、動物油、
植物油の油温を加減しつつ、密閉容器内を減圧しながら
加熱された動物油、植物油を熱媒体として撹拌加熱し、
しかも初期減圧過程においては、小さい減圧条件下で加
熱し、次いで大きい減圧を行うことにより、原料中の水
分を脱水し、密閉容器から脱水された原料を取出して、
圧縮により或は遠心分離により油を分離して原料を微粉
化できる状態にすることを特徴とする野菜、果実等から
粉末製品を製造する方法。1) In a sealed container, vegetables, fruits, etc. as raw materials are soaked in indirectly heated animal oil or vegetable oil, or the contents with the skin removed, or only the skin is taken out and immersed, and the animal oil,
While controlling the oil temperature of the vegetable oil and reducing the pressure inside the sealed container, heated animal oil and vegetable oil are stirred and heated as a heat medium.
Moreover, in the initial depressurization process, the water in the raw material is dehydrated by heating under a small reduced pressure condition and then a large depressurization, and the dehydrated raw material is taken out from the closed container.
A method for producing powder products from vegetables, fruits, etc., characterized by separating oil by compression or centrifugation to make the raw material into a state where it can be pulverized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57096552A JPS58212742A (en) | 1982-06-04 | 1982-06-04 | Preparation of powdery product from vegetable, fruit, etc. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57096552A JPS58212742A (en) | 1982-06-04 | 1982-06-04 | Preparation of powdery product from vegetable, fruit, etc. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58212742A true JPS58212742A (en) | 1983-12-10 |
| JPH0149449B2 JPH0149449B2 (en) | 1989-10-24 |
Family
ID=14168233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57096552A Granted JPS58212742A (en) | 1982-06-04 | 1982-06-04 | Preparation of powdery product from vegetable, fruit, etc. |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58212742A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61271948A (en) * | 1985-05-25 | 1986-12-02 | Shuzo Nakazono | Long-term preservation of radish and spinach |
| JPS63276442A (en) * | 1987-05-06 | 1988-11-14 | Shuzo Nakazono | Formation of powder of strongly smelling edible root such as garlic or onion |
| CN1044078C (en) * | 1993-10-24 | 1999-07-14 | 胡建平 | Method for preparation of mixed food of fruit, vegetable and sweet potato |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5420160A (en) * | 1977-07-11 | 1979-02-15 | Meiji Seika Co | Production of dried bannana product |
-
1982
- 1982-06-04 JP JP57096552A patent/JPS58212742A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5420160A (en) * | 1977-07-11 | 1979-02-15 | Meiji Seika Co | Production of dried bannana product |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61271948A (en) * | 1985-05-25 | 1986-12-02 | Shuzo Nakazono | Long-term preservation of radish and spinach |
| JPS63276442A (en) * | 1987-05-06 | 1988-11-14 | Shuzo Nakazono | Formation of powder of strongly smelling edible root such as garlic or onion |
| CN1044078C (en) * | 1993-10-24 | 1999-07-14 | 胡建平 | Method for preparation of mixed food of fruit, vegetable and sweet potato |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0149449B2 (en) | 1989-10-24 |
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