CN107788437A - Instant food dry green vegetables and its manufacture method - Google Patents
Instant food dry green vegetables and its manufacture method Download PDFInfo
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- CN107788437A CN107788437A CN201611217172.XA CN201611217172A CN107788437A CN 107788437 A CN107788437 A CN 107788437A CN 201611217172 A CN201611217172 A CN 201611217172A CN 107788437 A CN107788437 A CN 107788437A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
Abstract
The problem of the present invention is to provide instant food dry green vegetables and its manufacture method of the colour fading or discoloration when can prevent from preserving.The instant food of the present invention is by green vegetables add in the green vegetables after scalding processing after scalding being at least selected from carbohydrate more than one or both of lactose, maltose and malt syrup and being dried using less than 100 DEG C of hot blast with the manufacture method for drying green vegetables, the drying green vegetables obtained using the manufacture method include more than 10 weight % maltose and/or lactose, moisture is below 14 weight %, total sugar content is 55~80 weight %, and the pH for drying 20 times of dilutions of green vegetables is 7~8.
Description
Technical field
The present invention relates to instant food dry green vegetables and its manufacture method.
Background technology
Now, as instant food, having for listing can be cooked by hot water, cooker is cooked and cooking in microwave oven etc. is and side
Just edible commodity shiploads of merchandise such as the instant noodles, instant soup, fast food dip, instant rice.
As instant food food materials, dry meat can be enumerated, dry eggs, drying vegetables etc..Wherein, drying vegetables lead to
It is often that will make its drying using drying means such as aeration-drying, heated-air drying, vacuum freezing drying, microwave dryings after vegetables scalding
And obtain.
In the past, there is the problem of making color fading or discoloration because of enzyme, heating in green vegetables, as preventing green vegetables
The method faded or changed colour, scalding processing is generally carried out under alkaline conditions.However, in the situation that green vegetables are dried
Under, it can not be substantially prevented from fading or changing colour only with upper type.
The manufacture method of the drying vegetables good as keeping quality and quality, has recorded a kind of drying in patent document 1
The manufacture method of vegetables, it is characterised in that soak the aqueous solution of magnesium ion of the vegetables with pH7~10 and comprising 0.01~20g/L
After scalding, drying is allowed to.However, although the tone of dried green vegetables can be maintained under the conditions of common alkali by this method
Scalding processing more than, still, it is necessary to use the high pouch of air-tightness to carry out nitrogen processing or and deoxidier in long-term preserve
Preserve together, have the problem of causing to change colour immediately in the case where commonly preserving.
In addition, the technology as the fresh tone for maintaining green-yellow vegetables, has recorded following skill in patent document 2
Art：Greengrocery after scalding is adjusted to pH8.0-9.0, after being impregnated in the solution such as reduction syrup, carried out freeze-dried.However,
This method because with freeze this process thus the ice crystal caused by freeze can destroy the tissues of vegetables, therefore according to vegetables
Species difference, the problem of mouthfeel is significantly deteriorated be present.If in addition, comprising reduction syrup etc. in a large amount of vegetables, in drying
In caused foaming, or freeze, dry and expend the time, therefore the very expense on drying vegetables are made, and containing also
Limit be present in the amount of raw sugar slurry etc..
Prior art literature
Patent document
Patent document 1：Japanese Unexamined Patent Application 60-58033 publications
Patent document 2：No. 2926691 publications of Japanese Patent No.
The content of the invention
The invention problem to be solved
The instant food that the problem of the present invention is to provide colour fading or discoloration when can prevent from preserving dries green vegetable
Dish and its manufacture method.
Means for solving the problems
Occur to fade when inventor is to preserving or had made intensive studies the reason for discoloration, as a result thought：Only control scalding
When the pH of green vegetables be insufficient, it is important that reduce the contact of the Free water, suppression of drying vegetables with oxygen.Therefore,
Make following trial：By to carrying out scalding and control adding carbohydrate in pH green vegetables, so as to not merely with carbohydrate bag
Vegetables are wrapped up in, but also suppress the Free water in drying vegetables.But understand：It is non-according to the difference of the species of used carbohydrate
But without discoloration when suppressing to preserve, it can promote to change colour on the contrary.The result further furtherd investigate finds added carbohydrate
Species and content are more important, so that complete the present invention.
That is, the present invention dries green vegetables for a kind of instant food and instant food dries the manufacturer of green vegetables
Method.
The instant food is with drying green vegetables, it is characterised in that its include more than 10 weight % maltose and/or
Lactose, moisture are below 14 weight %, and total sugar content is 55~80 weight %, and above-mentioned instant food, which is used, dries green vegetables
20 times of dilutions pH be 7~8.
The instant food manufacture method for drying green vegetables, it is characterised in that it includes：
Scalding process, scalding is carried out to green vegetables；
Carbohydrate adds process, is added into the above-mentioned green vegetables after the scalding in above-mentioned scalding process at least selected from breast
Carbohydrate more than one or both of sugar, maltose and malt syrup；
Heated-air drying process, using less than 100 DEG C of hot blasts to upper after adding carbohydrate in adding process in above-mentioned carbohydrate
Green vegetables are stated to be dried,
The above-mentioned instant food obtained using above-mentioned manufacture method dries the wheat that green vegetables include more than 10 weight %
Bud sugar and/or lactose, moisture are below 14 weight %, and total sugar content is 55~80 weight %, and above-mentioned instant food is used dry
The pH of 20 times of dilutions of dry green vegetables is 7~8.
And then in above-mentioned carbohydrate adds process, preferably：By adding magnesium salts, so that it includes magnesium salts, make just
Dried green color development is all right.
And then the pH for 20 times of dilutions for drying green vegetables is preferably adjusted to 7.2~7.8.
Invention effect
According to the present invention it is possible to provide the dry green vegetables of instant food of the colour fading or discoloration when can prevent from preserving
And its manufacture method.
Embodiment
Hereinafter, the present invention is described in detail.But the present invention is not limited by the following embodiments.
As the green vegetables in the present invention, for the green vegetables from chlorophyll are presented, such as spinach, oil can be enumerated
Dish, cabbage, broccoli, green pepper, balsam pear, green onion, leek, shallot, French beans, pea, radish bud and bean seedlings etc..
For green vegetables, implement cleaning as needed, based on hypochlorous sterilization after, be cut into appropriate size.Cut
Green vegetables can be impregnated in comprising limewash, bittern the aqueous solution etc. in.
Then, the green vegetables cut are subjected to scalding.If directly raw green vegetables are dried, chlorophyll point
Solution is faded into pheophytin, therefore generally to carry out scalding.Scalding method is not particularly limited, as long as according to used
Green vegetables are carried out using boiling or steam adjustment time.
In addition, in the case where carrying out scalding using boiling, the pH of scalding liquid is not particularly limited, if becoming acid,
Chlorophyll decompose, if alkalescence it is too strong, the fiber softening of green vegetables and make mouthfeel excessively soft, therefore preferably neutrality~weak base
Property, and preferably carry out scalding when being adjusted in a manner of as preferred pH7~8.5 or so using carbonate etc..
Then, the green vegetables after scalding are dehydrated as needed, and adding carbohydrate.Mesh as adding carbohydrate
, it is believed that its reason is：Cladding dries green vegetables, isolating oxygen, reduces Free water, so as to not only prevent taking off in preserving
Color, discoloration, and make vegetables that there is flexibility in drying, the breakage of the vegetables in manufacture is prevented, in addition, solidifying after the drying
And prevent the breakage in transport, it is ensured that the restoration when food materials as instant food use.
Generally, carbohydrate and free amine group acid reaction and cause Mei Lade (MAILLARD) to react, it may be said that be the original of brown stain
Cause.Think：It is said that the reaction easily produces the carbohydrate for showing reproducibility, by using the carbohydrate of display reproducibility, so as to protect
Middle promotion Maillard reaction is deposited, discoloration (brown stain) aggravation in preservation.If therefore, use the sucrose, the marine alga that do not show reproducibility
Sugar, reduction syrup etc., then although it is believed that the discoloration in preserving can be suppressed, but it can also be surprised to find that using not showing also
Also the discoloration in preserving can be promoted in the case of the carbohydrate of originality, it is not necessarily the discoloration in preserving thus to distinguish Maillard reaction
Reason.Therefore, being verified using various carbohydrates, as a result distinguish：Preferred lactose and wheat in terms of the discoloration in suppressing to preserve
Bud sugar, its reason are failed to understand.
The carbohydrate added in the present invention is at least lactose, maltose and malt syrup comprising a large amount of maltose
One or more, as the lactose and/or maltose content in dried green vegetables, preferably according in dry green
It is added in vegetables comprising more than 10 weight %, the mode more preferably more than 22 weight %.The survey of lactose and maltose content
As long as determine method to carry out using HPLC methods.In addition, the malt syrup in the present invention makes the production after starch decomposition for acid or enzyme
Thing, not comprising by it with the reduction syrup after hydrogen reduction.As dried lactose and/or maltose content, not as far as possible
Ground is much better, makes to dry total sugar amount in green vegetables as described later and is more than 80 weights relative to the weight for drying green vegetables
It is substantially more difficult to measure %, therefore is at most below 80 weight % in green vegetables are dried, vegetables are had in itself if considering
Some sugar amounts, then it is below 70 weight %.
Additionally, it is preferred that reach 55 relative to the weight for drying green vegetables according to the total sugar amount for making to dry in green vegetables~
80 weight % mode is added.The analysis method of total sugar amount is only adding the situation of monose, disaccharides and their reduced sugar
As long as lower carry out each glycan analysis and integral and calculating using HPLC methods.Included in the sugar added as maltose syrups, reduction
In the case of the sugar like that more than trisaccharide such as syrup, as long as being calculated using Phenol sulfuric acid procedure.Drying green vegetables
In total sugar amount relative to the weight of green vegetables is dried less than 55 weight % in the case of, by carbohydrate to drying green vegetables
Cladding is incomplete, therefore easily causes colour fading, discoloration.In addition, lack flexibility drying Green vegetables, in the mill easily
Rupture, and then, not only become fragile after the drying and be easily broken in transit, and restoration is deteriorated.Conversely, because also include vegetable
Solid constituent amount that dish has in itself, the amount of moisture for drying green vegetables, therefore be difficult to make to dry in green vegetables in reality
Total sugar amount relative to dry green vegetables weight be more than 80 weight %.It is 65~75 weight % as preferred scope.
, can be with mixed glucose, sea in addition to lactose, maltose and malt syrup as the carbohydrate added in the present invention
The reduced sugars such as algae sugar, sorbierite, reduction syrup, starch analyte, ative starch analyte is gone back, wherein, as the carbohydrate added,
It is preferred that it is added in a manner of including lactose and/or maltose as much as possible.
In addition, as the carbohydrate for promoting the discoloration in preserving, fructose and sucrose can be enumerated.Therefore, as the sugar added
Class, fructose and sucrose are not preferably included as much as possible, fructose, sucrose are mostly central in itself included in green vegetables, as drying
Fructose content in green vegetables, it is preferably controlled to below 10 weight %, more preferably control is below 5 weight %.Fructose and sugarcane
As long as the analysis method of sugared content is carried out using HPLC methods.
As the adding method of carbohydrate, it can be mixed using powder to be added, the carbohydrate aqueous solution can also be impregnated in
In be added.
Additionally, it is preferred that add the magnesium salts such as magnesium carbonate, magnesium chloride simultaneously in the addition of carbohydrate.By adding magnesium salts, so as to
Compared with not adding the situation of magnesium salts, dried green situation is easily maintained.Alternatively, it is also possible to by adding when carbohydrate adds
Add the alkaline agents such as sodium carbonate, limewash and be adjusted in a manner of the pH of dried green vegetables is reached prescribed limit.
Then, the green vegetables added with carbohydrate are dried in the way of moisture is reached below 14 weight %.It is dry
Drying method is not particularly limited, in order to add a large amount of carbohydrates, inexpensively be dried, preferably aeration-drying, heated-air drying.Entering
In the case of row heated-air drying, if temperature is higher than 100 DEG C, change colour aggravation in drying, therefore not preferred.More preferably at 80 DEG C
It is dried below, further preferred less than 60 DEG C are dried.The moisture of dried green vegetables is more few more preferred,
More preferably below 10 weight %, more preferably below 7 weight %.As long as the assay method of moisture utilizes constant pressure and dry side
Method is carried out in the drying condition of 105 DEG C, 4 hours.
In addition, the pH of dried green vegetables is 7~8 preferably using the pH for 20 times of dilutions for drying green vegetables.
If being illustrated to analysis method, 190g pure water is added in green vegetables 10g is dried, crushing is carried out using mixer and stirs
Mix, as long as 20 times of dilution lateral dominances after side stirring crushing, stirring are measured with pH meter (electric pole type).If pH less than 7,
Then the stage after the drying confirms the colour fading of green, if pH is higher than 8, change colour easily aggravation in preservation.More preferably so that
The mode for the scope that the pH for drying 20 times of dilutions of green vegetables reaches 7.2~7.8 adjusts pH when scalding or carbohydrate are added.
Dried instant food is with drying that green vegetables are cooked by hot water, cooker is cooked and cooking in microwave oven etc. is used
It is used as to condense, the food materials of instant food.
Embodiment
Embodiment is exemplified below present embodiment is described in more detail.
＜ pilot studies ＞
Produce which kind of influence is verified on the colour fading in preservation or discoloration according to the species of carbohydrate using pilot study.
The species of carbohydrate uses glucose, fructose, lactose, maltose, sucrose, trehalose, sorbose, malt syrup (maltose content
33%th, solid component content 75%), reduction syrup (solid constituent 75%).
As green vegetables are dried, index is used as using the cabbage after heated-air drying.
Preparation method as cabbage is dried, is cut into about 30x25mm's by the leaf for the cabbage for having viridescent outside
Size, handled 2 minutes with 98 DEG C of scaldings with 0.1% sodium bicarbonate aqueous solution solution, take out the cabbage after scalding, utilize flowing water
After carrying out cooling cleaning, untill 60 weight % of the weight of centrifugal dehydration to raw cabbage.Then, relative to cabbage after dehydration
100 weight %, add and the 20 above-mentioned carbohydrates of weight % are calculated as with solid constituent amount, so that total reducing sugar contained in dried cabbage
The mode that the weight of class reaches 70 weight % or so is mixed, stood, and after removing unnecessary dropping liquid, is dried 2 hours at 80 DEG C
Afterwards, it is further dried at 70 DEG C 2 hours, dries 4~6 hours at 60 DEG C, carried out in a manner of moisture is reached 7 weight %
Adjustment, is fabricated to dry cabbage sample.In addition, the pH for drying 20 times of dilutions of cabbage sample is adjusted to about 7.5 or so.
As the method for the change of the tone in the preservation for the drying cabbage sample for simply confirming to make, rolled up to drying
10 weight % of heart dish humidification weight moisture, the drying cabbage of humidification at 60 DEG C heat within 48 hours, makes it
Deterioration is forced, tone is evaluated.On evaluation, carried out by 5 skilled professional judging panels visually, by dried tone
5 timesharing are set to, situation equal in appearance is set to 5 points, will slightly have colour fading or discoloration but good situation is set to 4 points, and will have
Fade or brown stain but substantially qualified situation are set to 3 points, will fade or brown stain is obvious and can not be set to 2 as the situation of commodity
Point, it will fade or discoloration is notable and is difficult to be set to 1 point as the situation of commodity.
Pilot study result is as described in Table 1.
【Table 1】
| Trial zone | Force the hue evaluation after deterioration | It is recommended that |
| Glucose | 3 | Confirm the part of brown stain but substantially qualified. |
| Fructose | 1 | The notable brown stain of generation. |
| Lactose | 4.5 | Slightly fade but brown stain is few and good. |
| Maltose | 5 | It is almost unconfirmed to fading and changing colour, very well. |
| Sucrose | 1 | The notable brown stain of generation. |
| Trehalose | 3 | Confirm the part of brown stain but substantially qualified. |
| Sorbierite | 3 | Confirm the part of brown stain but substantially qualified. |
| Malt syrup | 4 | Confirm the slightly part of brown stain but good. |
| Reduce syrup | 3 | Confirm the part of brown stain but substantially qualified. |
From above-mentioned result：As with prevent preserve in colour fading, discoloration effect carbohydrate, preferably lactose,
Maltose and the malt syrup for including a large amount of maltose.It can be seen that fructose, sucrose promote the possibility of the discoloration in preserving high on the contrary.
For other carbohydrates, the discoloration in preservation has to be promoted to a certain extent, and still, compared with fructose, sucrose, the degree of discoloration is small,
Understood by the result of malt syrup (solid component content 75%, sugar form the weight % of maltose 33)：If largely comprising lactose, wheat
Bud sugar, even if then comprising other a certain degree of carbohydrates, the influence to the colour fading in preservation, discoloration is also small.In addition, using not
In the case of the sucrose, trehalose, sorbierite and the reduction syrup that show reproducibility, it may have the possibility of the discoloration in display preservation
Property, thereby imply that the reason for only Maillard reaction can not form the discoloration in preserving.
＜ tests 1 ＞ on sugared content and lactose or/and maltose content
(embodiment 1-1)
Carbohydrate addition is the weight % of maltose 4, the weight % of glucose 6 relative to the weight % of cabbage 100 after dehydration, is incited somebody to action
After carbohydrate is sufficiently mixed, 1 hour is stood at 25 DEG C, makes its infiltration, in addition, drying is made according to the method for pilot study
Cabbage sample.
(embodiment 1-2)
Carbohydrate addition is the weight % of maltose 8, the weight % of glucose 12 relative to the weight % of cabbage 100 after dehydration,
After carbohydrate is sufficiently mixed, 1 hour is stood at 25 DEG C, makes its infiltration, in addition, made according to the method for pilot study dry
Dry cabbage sample.
(embodiment 1-3)
Carbohydrate addition is the weight % of maltose 20 relative to the weight % of cabbage 100, after carbohydrate is sufficiently mixed, at 25 DEG C
It is lower to stand 1 hour, make its infiltration, in addition, made according to the method for pilot study and dry cabbage sample.
(embodiment 1-4)
Carbohydrate addition is the weight % of lactose 4, the weight % of glucose 6 relative to the weight % of cabbage 100, and carbohydrate is fully mixed
After conjunction, 1 hour is stood at 25 DEG C, makes its infiltration, in addition, made according to the method for pilot study and dry cabbage sample
Product.
(embodiment 1-5)
Carbohydrate addition relative to the weight % of cabbage 100 is the weight % of lactose 8, glucose 12 weight %, and carbohydrate is abundant
After mixing, 1 hour is stood at 25 DEG C, makes its infiltration, in addition, made according to the method for pilot study and dry cabbage sample
Product.
(embodiment 1-6)
Carbohydrate addition is the weight % of lactose 20 relative to the weight % of cabbage 100, after carbohydrate is sufficiently mixed, at 25 DEG C
1 hour is stood, makes its infiltration, in addition, is made according to the method for pilot study and dries cabbage sample.
(embodiment 1-7)
Carbohydrate addition is the weight % of lactose 4, the weight % of maltose 4, the weight of glucose 12 relative to the weight % of cabbage 100
% is measured, after carbohydrate is sufficiently mixed, 1 hour is stood at 25 DEG C, makes its infiltration, in addition, according to the method for pilot study
Make and dry cabbage sample.
(embodiment 1-8)
Carbohydrate addition is malt syrup (the weight % of maltose content 33) 30 weight % relative to the weight % of cabbage 100,
After carbohydrate is sufficiently mixed, 1 hour is stood at 25 DEG C, makes its infiltration, in addition, made according to the method for pilot study dry
Dry cabbage sample.
(comparative example 1-1)
Carbohydrate addition relative to the weight % of cabbage 100 is the weight % of maltose 3, glucose 7 weight %, and carbohydrate is abundant
After mixing, 1 hour is stood at 25 DEG C, makes its infiltration, in addition, made according to the method for pilot study and dry cabbage sample
Product.
(comparative example 1-2)
Carbohydrate addition relative to the weight % of cabbage 100 is the weight % of maltose 4, glucose 4 weight %, and carbohydrate is abundant
After mixing, 1 hour is stood at 25 DEG C, makes its infiltration, in addition, made according to the method for pilot study and dry cabbage sample
Product.
(comparative example 1-3)
Carbohydrate addition is the weight % of lactose 3, the weight % of glucose 7 relative to the weight % of cabbage 100, and carbohydrate is fully mixed
After conjunction, 1 hour is stood at 25 DEG C, makes its infiltration, in addition, made according to the method for pilot study and dry cabbage sample
Product.
Total sugar amount, the sugared content of each dry cabbage sample are analyzed.Be explained, except embodiment 1-8 with
Outside, the carbohydrate added is that 2 sugar are following, therefore after not analyzed each sugar using HPLC methods, is integrated, calculate total sugar amount.
In addition, for embodiment 1-8, maltose content is determined using HPLC methods, and total sugar amount is surveyed using Phenol sulfuric acid procedure
It is fixed.In addition, in addition to the ocular estimate of the deterioration test to being carried out using pilot study, also in drying and the dried volume heart
The difficulty that addles of dish is evaluated.By the flexibility in drying, dried hardness, excellent strength and be difficult to addle and very
Good situation is set to ◎, by with the flexibility in drying, dried hardness, intensity and the substantially good feelings of difficulty that addle
Condition is set to zero, and the flexibility being short of in drying, dried hardness, intensity and the perishable situation of appearance are set into △, will be obvious
Lack dry in flexibility, dried hardness, intensity and substantially hold perishable situation be set to ×.As a result it is shown in Table 2.
【Table 2】
On the easiness that addles, it is known that：If total sugar amount is more than 55 weight %, total sugar amount is more high better, in particular
During more than 65 weight %, very well.In addition, understand：If total sugar amount not only easily addles, and be less than 55 weight %
Make to include maltose, also easily discoloration.If comprising maltose and/or lactose content be more than 10 weight % and total sugar amount is 55 weights
More than % is measured, then shows the effect of the discoloration suppressed in preserving.
In addition, maltose can more suppress the change of the tone in preserving than lactose, still, sugar is easily tacky, passes through addition
Lactose, it is tacky caused by sugar so as to control, therefore by being used in combination, so that the manufacture adaptability of product is good.Lactose has
Unique sweet taste, therefore add lactose preferably based on maltose and in order to improve manufacture adaptability.
＜ tests the relevant pH regulations of 2 ＞ and magnesium salts addition
(embodiment 2-1)
98 DEG C of hot water, 2 minutes scaldings are handled, the pH of 20 times of dilutions of dried dry cabbage sample is 7.0,
In addition, manufactured according to embodiment 1-7 method and dry cabbage sample.
(embodiment 2-2)
Handled 2 minutes in 98 DEG C of scaldings using 0.05% sodium bicarbonate aqueous solution solution, dried dry cabbage sample
The pH of 20 times of dilutions of product is 7.2, in addition, is manufactured according to embodiment 1-7 method and dries cabbage sample.
(embodiment 2-3)
Handled 2 minutes in 98 DEG C of scaldings using 0.15% sodium bicarbonate aqueous solution solution, dried dry cabbage sample
The pH of 20 times of dilutions of product is 7.8, in addition, is manufactured according to embodiment 1-7 method and dries cabbage sample.
(embodiment 2-4)
Handled 2 minutes in 98 DEG C of scaldings using 0.30% sodium bicarbonate aqueous solution solution, dried dry cabbage sample
The pH of 20 times of dilutions of product is 8.0, in addition, is manufactured according to embodiment 1-7 method and dries cabbage sample.
(embodiment 2-5)
Carbonic acid magnesium salts of the addition relative to the weight of the cabbage after dehydration for 0.1 weight when carbohydrate adds, after drying
Drying cabbage sample 20 times of dilutions pH be 7.7, in addition, according to embodiment 1-7 method manufacture dry volume
Heart dish sample.
(embodiment 2-6)
98 DEG C of hot water, the processing of 2 minutes scaldings, add relative to the weight of the cabbage after dehydration when carbohydrate add and are
0.1 weight % carbonic acid magnesium salts, add 0.1 weight % sodium carbonate, thus make it is dry after 20 times of drying cabbage sample it is dilute
The pH for releasing liquid is 7.5, in addition, is manufactured according to embodiment 1-7 method and dries cabbage sample.
(comparative example 2-1)
Using 0.05% aqueous citric acid solution 2 minutes are handled in 98 DEG C of scaldings, the 20 of dried dry cabbage sample
The pH of times dilution is 6.5, in addition, is manufactured according to embodiment 1-7 method and dries cabbage sample.
(comparative example 2-2)
Handled 2 minutes in 98 DEG C of scaldings using 0.50% sodium bicarbonate aqueous solution solution, dried dry cabbage sample
The pH of 20 times of dilutions of product is 8.5, in addition, is manufactured according to embodiment 1-7 method and dries cabbage sample.
In addition, the ocular estimate to the deterioration test after progress pilot study is similarly carried out in experiment 2.As a result show
In table 3.
【Table 3】
By the way that pH is adjusted into alkali side in scalding, colour fading during so as to suppress scalding, still, if dried 20 times are dilute
The pH released is higher than 8, then forces discoloration aggravation during deterioration.On the contrary, if pH is adjusted to acidic side in scalding and made after drying
20 times dilution pH less than 7, then in scalding and dry when fade aggravation.It is therefore preferable that according to dried 20 times dilutions
PH be 7~8, more preferably 7.2~7.8 mode scalding processing or carbohydrate add when carry out pH regulations.
In addition, the sugar after scalding adds magnesium salts when adding, and pH is adjusted as needed, so that dried green
Tone is distincter, and tone is also maintained after forcing to deteriorate.
Claims (5)
1. the dry green vegetables of a kind of instant food, it is characterised in that it includes more than 10 weight % maltose and/or breast
Sugar,
Moisture is below 14 weight %,
Total sugar content is 55~80 weight %,
The pH that the instant food dries 20 times of dilutions of green vegetables is 7~8.
2. the dry green vegetables of instant food according to claim 1, it is characterised in that the dry green vegetables bag
Containing magnesium salts.
3. a kind of instant food manufacture method for drying green vegetables, it is characterised in that it includes：
Scalding process, scalding is carried out to green vegetables；
Carbohydrate adds process, is added into the green vegetables after the scalding in the scalding process at least selected from lactose, wheat
Carbohydrate more than one or both of bud sugar and malt syrup；With
Heated-air drying process, using less than 100 DEG C of hot blasts to described green after adding carbohydrate in adding process in the carbohydrate
Color vegetables are dried,
The instant food obtained using the manufacture method dries the maltose that green vegetables include more than 10 weight %
And/or lactose, moisture are below 14 weight %, total sugar content is 55~80 weight %,
The pH that the instant food dries 20 times of dilutions of green vegetables is 7~8.
4. the instant food according to claim 3 manufacture method for drying green vegetables, it is characterised in that in the sugar
Magnesium salts is added in class addition process.
5. the instant food manufacture method for drying green vegetables according to claim 3 or 4, it is characterised in that described
The pH that instant food dries 20 times of dilutions of green vegetables is 7.2~7.8.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016171872A JP6694786B2 (en) | 2016-09-02 | 2016-09-02 | DRY GREEN VEGETABLE FOR IMPROVED FOOD AND PROCESS FOR PRODUCING THE SAME |
| JP2016-171872 | 2016-09-02 |
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| Publication Number | Publication Date |
|---|---|
| CN107788437A true CN107788437A (en) | 2018-03-13 |
| CN107788437B CN107788437B (en) | 2022-06-10 |
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| CN201611217172.XA Active CN107788437B (en) | 2016-09-02 | 2016-12-26 | Dried green vegetable for instant food and its preparation method |
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| JP7254497B2 (en) * | 2018-12-11 | 2023-04-10 | 日清食品ホールディングス株式会社 | Frozen side dish and its manufacturing method |
| CN111436484B (en) * | 2020-04-02 | 2023-04-18 | 杭州师范大学 | Method for drying okra |
| JP7234441B1 (en) | 2022-03-30 | 2023-03-07 | マルハニチロ株式会社 | Dry food manufacturing method |
| CN115349617A (en) * | 2022-09-26 | 2022-11-18 | 中盐工程技术研究院有限公司 | Green leaf vegetable pickling salt, pickling liquid and pickling method |
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| CN102308870A (en) * | 2011-08-17 | 2012-01-11 | 中国人民解放军总后勤部军需装备研究所 | Dehydrated vegetable and preparation method thereof |
| CN103461874A (en) * | 2006-11-24 | 2013-12-25 | 株式会社林原生物化学研究所 | Sugar-containing dried vegetable, method for producing the same and use thereof |
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| US4832969A (en) * | 1986-10-28 | 1989-05-23 | General Mills, Inc. | Dried green vegetable and method of preparation |
| CN1672532A (en) * | 2005-04-15 | 2005-09-28 | 海通食品集团股份有限公司 | Low-cost pre-treating process for prolonging sugar returning time of dewatered vegetable |
| CN101002609A (en) * | 2006-01-16 | 2007-07-25 | 日清食品株式会社 | Production method of dry-moulding dish material and dry-moulding dish material |
| CN101541192A (en) * | 2006-11-24 | 2009-09-23 | 株式会社林原生物化学研究所 | Sugar-containing dried vegetable, method for producing the same and use thereof |
| CN103461874A (en) * | 2006-11-24 | 2013-12-25 | 株式会社林原生物化学研究所 | Sugar-containing dried vegetable, method for producing the same and use thereof |
| JP2008259488A (en) * | 2007-03-20 | 2008-10-30 | Takara Shuzo Co Ltd | Fading prevention material for eggplant and its use |
| JP2009136208A (en) * | 2007-12-06 | 2009-06-25 | Fp Corp | Food deterioration suppressing method, and food packaging body |
| CN102308870A (en) * | 2011-08-17 | 2012-01-11 | 中国人民解放军总后勤部军需装备研究所 | Dehydrated vegetable and preparation method thereof |
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|---|---|
| JP6694786B2 (en) | 2020-05-20 |
| CN107788437B (en) | 2022-06-10 |
| JP2018033425A (en) | 2018-03-08 |
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