Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/02—Dehydrating; Subsequent reconstitution
  • A23B7/0215—Post-treatment of dried fruits or vegetables
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/02—Dehydrating; Subsequent reconstitution
  • A23B7/024—Freeze-drying, i.e. cryodesiccation or lyophilisation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
  • A23L23/10—Soup concentrates, e.g. powders or cakes

Definitions

• the present invention relates to a dried vegetable block and a method for producing the same.
• dried vegetable blocks are used as vegetables in instant ramen, instant soup, instant miso soup and other various processed foods.
• dried vegetable blocks are produced by cutting and blanching raw vegetables in an appropriate size, and vacuum-freezing and drying after compression molding. And at the time of eating, it is restored by pouring hot water.
• the dried vegetable block is not easily deformed and is required to have the original taste, texture (texture) and volume when restored.
• Patent Documents 1 and 2 as prior documents related to the present application.
• Patent Document 1 describes a vegetable product having improved stability at the refrigerator temperature and a method for producing the same.
• Patent Document 2 describes a method for producing a press-molded dry food material.
• this invention relates to the following dried vegetable block and its manufacturing method.
• a method for producing dried vegetable blocks (1) Step 1 of obtaining a semi-dried vegetable having a moisture content of 20 to 60% by mass by drying the raw vegetable by a method other than vacuum freeze-drying, (2) Step 2 of adjusting the water activity of the semi-dried vegetable to a range of 0.85 to 1.0 by allowing the semi-dried vegetable obtained in Step 1 to stand in an airtight container for 1 hour or more.
• Step 3 for molding the semi-dried vegetable that has undergone Step 2 into a block shape by pressing it for 2 to 6 seconds at a pressure of 0.1 to 0.6 MPa, (4) Step 4 of vacuum freeze-drying the semi-dried vegetable molded into the block shape in Step 3;
• the manufacturing method which has in order. 2.
• the method other than the vacuum freeze drying is selected from the group consisting of hot air drying, blow drying, far infrared heat drying, dehumidified air drying, natural drying, vacuum vacuum drying, indirect heating drying, microwave heating drying, and superheated steam drying.
• Item 2 The method for producing a dried vegetable block according to Item 1, which is at least one kind. 3.
• the method for producing a freeze-dried vegetable block of the present invention comprises: (1) Step 1 of obtaining a semi-dried vegetable having a moisture content of 20 to 60% by mass by drying the raw vegetable by a method other than vacuum freeze-drying, (2) Step 2 of adjusting the water activity of the semi-dried vegetable to a range of 0.85 to 1.0 by allowing the semi-dried vegetable obtained in Step 1 to stand in an airtight container for 1 hour or more. (3) Step 3 for molding the semi-dried vegetable that has undergone Step 2 into a block shape by pressing it for 2 to 6 seconds at a pressure of 0.1 to 0.6 MPa, (4) Step 4 of vacuum freeze-drying the semi-dried vegetable molded into the block shape in Step 3; In order.
• the method for producing a dried vegetable block of the present invention having the above-described features is particularly advantageous in that a semi-dried vegetable having a moisture content of 20 to 60% by weight is obtained in step 1 and the semi-dried vegetable is left in a sealed container for 1 hour or more in step 2.
• a semi-dried vegetable having a moisture content of 20 to 60% by weight is obtained in step 1 and the semi-dried vegetable is left in a sealed container for 1 hour or more in step 2.
• Step 1 Step of drying by a method other than vacuum freeze-drying Step 1 is to dry a raw vegetable by a method other than vacuum freeze-drying to obtain a semi-dried vegetable having a moisture content of 20 to 60% by mass.
• the drying principle of the step of drying by a method other than vacuum freeze drying (the above step 1) is evaporation, it is distinguished from the vacuum freeze drying step (the above step 4) performed after the step.
• the step of drying by a method other than the above-described vacuum freeze-drying is hereinafter also referred to as “a step of drying at high temperature or / or room temperature” for convenience.
• raw vegetables examples include cabbage, spinach, Japanese mustard spinach, chingensai, Nozawana, bean sprouts, bean seedlings, cauliflower, broccoli, carrots, onions, green onions, burdock roots, turnips, turnips, radishes, paprika, zucchini, rape blossoms, mizuna, etc. Is mentioned. After washing these vegetables, unnecessary parts are removed as necessary, and cut into a size of about 20 to 50 mm ⁇ 20 to 50 mm according to the type to obtain raw vegetables. Among them, the root vegetables are preferably used by slicing them to 2 to 3 mm or less.
• the amount of water after the high temperature or room temperature drying step may be 20 to 60% by mass, of which 20 to 50% by weight is preferable.
• the weight ratio of the semi-dried vegetable is preferably about 10 to 50% by weight, more preferably about 20 to 50% by weight.
• the semi-dry weight is about 20 to 35% by weight, a desired block shape can be easily held without pressing (pressing to hold the block shape) in the subsequent vacuum freeze-drying step. This is preferable.
• the method of the step of drying at high temperature or room temperature is not particularly limited as long as it is a method other than vacuum freeze drying and is dried so that a semi-dried vegetable having a moisture content of 20 to 60% by mass can be obtained.
• Specific drying methods include hot air drying, blast drying, far infrared heat drying, dehumidified air drying, natural drying (including sun drying), vacuum reduced pressure drying, indirect heating drying, microwave heating drying, superheated steam drying, and the like. Is mentioned.
• the step of drying at a high temperature or room temperature can be performed by combining one or more drying methods. Among the steps of high temperature or room temperature drying, hot air drying is preferable from the viewpoint of not damaging the drying workability and the original flavor of vegetables.
• the above indirect heating drying is not a direct heating by hot air but a drying method in which the heat necessary for evaporation is indirectly supplied through a heat retaining wall.
• Specific examples include drum drying.
• the vacuum vacuum drying corresponds to a method of drying the indirect heating drying under reduced pressure.
• the hot air drying conditions are not limited as long as a semi-dried vegetable having a predetermined moisture content is obtained, but the drying temperature is preferably about 50 to 100 ° C., and preferably 50 to 70. A temperature of about ° C is more preferable.
• the drying time is not constant depending on the original moisture content of the raw vegetable, but is preferably about 30 minutes to 2 hours, more preferably about 30 minutes to 1 hour. In hot air drying, in order to prevent discoloration and the like, it is desirable to set the temperature, the air volume, etc. so that drying is completed in a short time without increasing the product temperature of vegetables.
• the hot air drying is excessive, the restorability at the time of eating deteriorates, and it becomes easy to have a crunchy texture and the texture is liable to be lowered.
• the hot air drying is insufficient, large ice crystals are generated during vacuum freeze drying, which tends to be a sponge-like block due to porous moisture, and in this case also the texture is lowered.
• it may further include a step of branching prior to drying at the high temperature or room temperature.
• blanching is preferably performed in the case of cabbage, spinach, komatsuna, chingen, nozawana, bean sprouts, bean seedlings, cauliflower, broccoli, carrots, burdock, squash, turnip, zucchini, rapeseed, mizuna.
• Branching is performed in order to inactivate the oxidase of vegetables by heating to prevent alteration or discoloration or to soften the tissue to prevent tissue damage due to freezing. Specifically, it is performed by exposing the raw vegetables to hot water at 70 to 100 ° C. for about 1 to 3 minutes (preferably about 90 to 100 ° C. for about 1 to 2 minutes).
• a publicly known water activity controlling substance may be used at the time of blanching or after blanching, but it is used so that the water activity of the semi-dried vegetable can be adjusted in the range of 0.85 to 1.0 in Step 2.
• the water activity controlling substance include sodium chloride, sodium citrate, potassium chloride, sucrose, dextrose, invert sugar, glycerol, sorbitol, propylene glycol, trehalose and the like.
• Step 2 Standing Step Step 2 is to adjust the water activity of the semi-dried vegetable to the range of 0.85 to 1.0 by allowing the semi-dried vegetable obtained in Step 1 to stand in an airtight container for 1 hour or more.
• water activity (AW: water activity) puts semi-dried vegetables in an airtight container and leaves it until the water equilibrates with the vapor pressure in the atmosphere, then the relative humidity (H) in the vessel and its temperature
• H relative humidity
• H relative humidity
• the sealed container may be any material that does not allow water vapor to pass, and a resin container or bag is preferable.
• the ambient temperature in the closed container at the time of standing is not limited, 10 degreeC or less is preferable and the refrigerator compartment below 5 degreeC is preferable from a viewpoint of hygiene (microorganism management).
• the standing time may be any time as long as the water activity of the semi-dried vegetables can be uniformly adjusted within the range of 0.85 to 1.0, and is not constant depending on the type of vegetables, but usually 1 to 18 hours is preferable, and 6 to 12 hours is more preferable.
• the semi-dried vegetable after obtaining a semi-dried vegetable having a water content of 20 to 60% by weight in Step 1, the semi-dried vegetable is allowed to stand in a sealed container for 1 hour or more in Step 2 to reduce the water activity of the semi-dried vegetable to 0.
• the range of 85 to 1.0 it is possible to easily mold into a desired block shape without destroying the vegetable tissue at a pressure of 0.1 to 0.6 MPa in the subsequent step 3.
• the production cost can be reduced by increasing the amount of vegetable processing per volume of the vacuum freeze dryer as compared with the prior art while suppressing freezing damage.
• Step 3 Compression molding step
• the semi-dried vegetable obtained in step 2 is molded into a block shape by pressing it for 2 to 6 seconds at a pressure of 0.1 to 0.6 MPa.
• the pressure is preferably 0.2 to 0.4 MPa.
• the block shape is not limited and includes a cube, a rectangular parallelepiped, a columnar shape, and the like. In the case of a rectangular parallelepiped shape, for example, it can be set to about 30 mm ⁇ 40 mm ⁇ 20 mm.
• the bulk specific gravity of semi-dried vegetables is generally about 1/5 to 1/10.
• Step 3 as an effect after Step 1 and Step 2, in Step 3, it can be easily molded into a desired block shape at a pressure of 0.1 to 0.6 MPa without physical destruction of the vegetable tissue. . Moreover, it is suppressed effectively that the drip containing the nutrient of a vegetable flows out at the time of shaping
• Such an effect is considered to be based on the fact that flexible physical properties are obtained by homogenizing the surface, cross section, and internal humidity of the semi-dried vegetable through Step 1 and Step 2.
• a known shaping agent can be used in combination in order to improve moldability and suppress block shape deformation.
• sugars such as glucose, lactose, fructose and sucrose can be mentioned.
• the type and content of the excipient are not limited, but the content is about 1 to 10% by weight of the semi-dried vegetable to be molded, and the water activity of the semi-dried vegetable is outside the range of 0.85 to 1.0. It is necessary to be careful not to.
• Step 4 Vacuum Freeze-Drying Step Step 4 vacuum-freeze-drys the semi-dried vegetables molded into the block shape in step 3.
• the vacuum freeze-drying step includes (i) a step of freezing the semi-dried vegetable obtained in step 3 above, and (ii) a step of drying the frozen semi-dried vegetable under vacuum pressure, To do.
• the drying principle of a vacuum freeze-drying process (the said process 4) is sublimation, it distinguishes from the process (the said process 1) performed at the high temperature or normal temperature performed before the said process.
• the vacuum freeze-drying conditions are not limited as long as dried vegetable blocks are obtained.
• the conditions for freezing in the vacuum freeze-drying step (step (i)) are preferably about ⁇ 20 to ⁇ 40 ° C. for about 3 to 12 hours, and further about ⁇ 30 to ⁇ 40 ° C. for about 3 to 4 hours. preferable.
• the conditions for drying under vacuum pressure (step (ii)) in the vacuum freeze-drying step are preferably about 6 to 24 hours when the drying temperature (drying shelf temperature) is in the range of 40 to 100 ° C.
• the vacuum pressure is preferably about 20 to 100 Pa, more preferably about 20 to 70 Pa.
• Dry vegetable blocks with a moisture content of 10% by weight or less, preferably about 0 to 5% by weight, can be obtained by vacuum freeze-drying.
• the moisture content of the semi-dried vegetable is set to 20 to 60% by mass through Step 1 and Step 2 and the humidity inside the vegetable is homogenized. Can sufficiently retain the texture.
• the time required for vacuum freeze-drying can be shortened by about 5 to 6 hours, which contributes to a reduction in manufacturing cost as compared with the prior art.
• the freeze-dried vegetable block obtained through the above steps has a relatively heavy feeling and hardly loses its shape while having a compact shape. Since the water content is extremely low, it can be stored at room temperature without deterioration for a long time. Moreover, by pouring hot water, it can be completely restored within 3 minutes, and the original flavor, texture and volume of vegetables can be obtained.
• the method for producing a dried vegetable block of the present invention obtains a semi-dried vegetable having a water content of 20 to 60% by weight, particularly in step 1, and in step 2, the semi-dried vegetable is allowed to stand in an airtight container for 1 hour or more to be semi-dried.
• -In step 3 By adjusting the water activity of vegetables to the range of 0.85 to 1.0, -In step 3, it can be easily molded into a desired block shape without destroying the vegetable tissue at a pressure of 0.1 to 0.6 MPa,
• Step 4 freezing damage can be suppressed (ie, the number and size of ice crystals are small, so that the formation of sponge-like tissue (texture) is suppressed), and the volume of the vacuum freeze dryer is higher than before.
• the vegetable processing amount per hit increases and the drying process can be completed in a short time to reduce the manufacturing cost, ⁇ Restore in hot water within 3 minutes to get the original taste, texture and volume of vegetables. The advantageous effect is obtained.
• Example 1 A raw vegetable (cabbage) was prepared, the core was removed, and the leaf portion was cut into 30 mm squares for blanching.
• the blanching treatment was performed by heating with hot water at 90 ° C. for 2 minutes and then cooling with cold water. Then, after removing the water adhering to the surface with a dehydrator, it was dried with a hot air dryer (70 ° C.) to obtain a semi-dried vegetable.
• the moisture content and dry weight of the semi-dried vegetables were a moisture content of 38% by weight and a dry weight of 14% by weight.
• the semi-dried vegetables were put in a resin bag (polyethylene / 50 ⁇ m thick) and sealed, and then allowed to stand overnight (14 hours) in a refrigerator (5 ° C.). After standing, the water activity of the semi-dried vegetables was 0.860 on the surface, cross section, and inside.
• Semi-dried vegetables were molded into a block shape of 30 mm ⁇ 40 mm ⁇ 20 mm.
• the molding conditions were a pressure of 0.2 MPa and a molding time of 3 seconds. Under these conditions, it was possible to easily form a block shape without causing the moisture (drip) of vegetables to flow out, and the block shape was maintained without pressing thereafter.
• the semi-dried vegetables molded into block shapes were frozen and then freeze-dried under the conditions of 70-30 Pa and the product temperature not exceeding 50 ° C.
• a freeze-dried vegetable block having a water content of 5% by weight or less was obtained by freeze-drying.
• the time required for freeze-drying was about 12 hours.
• the obtained freeze-dried vegetable block had sufficient strength that it did not easily collapse.
• the restoration was good (restored in 2 to 3 minutes), and the original taste, texture and volume of the vegetables were sufficiently obtained.
• Example 2 A raw vegetable (carrot) was prepared, sliced to a thickness of 2 mm with a slicer, and then molded into a shape of 50 ⁇ 20 ⁇ 2 mm.
• the blanching treatment was performed by steaming with steam for 2 minutes and then cooling with cold air to lower the product temperature. Then, it dried with the hot air dryer (70 degreeC), and obtained semi-dried vegetables.
• the water content and dry weight of the semi-dried vegetables were a water content of 53% by weight and a dry weight of 20% by weight.
• a resin bag polyethylene / 100 ⁇ m
• the water activity of the semi-dried vegetables was measured by either standing, standing in a refrigerator (10 ° C.) for 4 hours. Became 0.956.
• Each semi-dried vegetable was molded into a block shape of 30 mm ⁇ 40 mm ⁇ 20 mm.
• the molding conditions were a pressure of 0.2 MPa and a molding time of 3 seconds. Under these conditions, it was possible to easily form a block shape without causing the moisture (drip) of vegetables to flow out, and the block shape was maintained without pressing thereafter.
• the semi-dried vegetables molded into block shapes were frozen and then freeze-dried under the conditions of 70-30 Pa and the product temperature not exceeding 50 ° C.
• a freeze-dried vegetable block having a water content of 5% by weight or less was obtained by freeze-drying.
• the time required for freeze-drying was about 12 hours.
• the obtained freeze-dried vegetable block had sufficient strength that it did not easily collapse.
• the restoration was good (restored in 2 to 3 minutes), and the original taste, texture and volume of the vegetables were sufficiently obtained.
• Example 3 A raw vegetable (paprika) was prepared, washed, peeled and sliced with a thickness of 3 mm.
• Branching treatment was not performed, and drying was performed with a hot air dryer (70 ° C.) to obtain semi-dried vegetables.
• the moisture content and dry weight of the semi-dried vegetables were 47 wt% moisture and 20 wt% dry weight.
• the semi-dried vegetables were put in a resin bag (polyethylene / 100 ⁇ m thickness) and the opening was sealed, and then allowed to stand for 6 hours in a refrigerator (5 ° C.). After standing, the water activity of the semi-dried vegetables was 0.911 on the surface, cross section, and inside.
• Semi-dried vegetables were molded into a block shape of 250 mm ⁇ 320 mm ⁇ 30 mm.
• the molding conditions were a pressure of 0.2 MPa and a molding time of 5 seconds. Under these conditions, it was possible to easily form a block shape without causing the moisture (drip) of vegetables to flow out, and the block shape was maintained without pressing thereafter.
• the semi-dried vegetables molded into a block shape were frozen and then lyophilized under conditions of 70 to 30 Pa and product temperatures not exceeding 40 ° C.
• a freeze-dried vegetable block having a water content of 5% by weight or less was obtained by freeze-drying.
• the time required for lyophilization was about 20 hours.
• the obtained freeze-dried vegetable block had sufficient strength that it did not easily collapse.
• the restoration was good (restored in 2 to 3 minutes), and the original taste, texture and volume of the vegetables were sufficiently obtained.
• Comparative Example 1 A freeze-dried vegetable block was obtained in the same manner as in Example 1 except that it did not have a stationary step. In this case, the block shape could not be maintained due to swelling over time after molding. In addition, the water activity at the time of molding of semi-dried vegetables had different values depending on the measurement place (sampling site), and some did not fall within the range of 1.0 to 0.85.
• Comparative Example 2 A freeze-dried vegetable block was obtained in the same manner as in Example 2 except that it did not have a stationary step. In this case, the block shape could not be maintained due to swelling over time after molding. In addition, the water activity at the time of molding of semi-dried vegetables had different values depending on the measurement place (sampling site), and some did not fall within the range of 1.0 to 0.85.
• Comparative Example 3 A freeze-dried vegetable block was obtained in the same manner as in Example 3 except that it did not have a stationary step. In this case, the block shape could not be maintained due to swelling over time after molding. In addition, the water activity at the time of molding of semi-dried vegetables had different values depending on the measurement place (sampling site), and some did not fall within the range of 1.0 to 0.85.
• Comparative Example 4 A freeze-dried vegetable block was obtained in the same manner as in Example 3 except that the molding pressure was changed to 0.8 MPa. In this case, the outflow of drip and the generation of burrs (protrusions at the end) were observed.
• a conventional general freeze-dried vegetable block is obtained by forming a raw vegetable into a block shape and vacuum-freeze-drying it for about 18 to 20 hours. According to the production method of the present invention, in step 1 and step 2, Since a semi-dried vegetable with a controlled moisture content is prepared in advance, it is easy to mold and does not expand when frozen, so that the block shape can be maintained without pressing.
• the amount of vegetable processing per volume of the freeze dryer can be greatly increased, and at the same time, the time required for freeze drying can be greatly shortened. At the same time, the restorability is good, and the original taste, texture and volume of the vegetables can be sufficiently obtained.

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• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
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• Chemical Kinetics & Catalysis (AREA)
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• 2013
  • 2013-02-06 WO PCT/JP2013/052753 patent/WO2013121952A1/fr not_active Ceased
  • 2013-02-06 JP JP2013558653A patent/JP6113086B2/ja active Active
  • 2013-02-08 TW TW102105370A patent/TW201345439A/zh unknown

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