CN107788437B - Dried green vegetable for instant food and its preparation method - Google Patents
Dried green vegetable for instant food and its preparation method Download PDFInfo
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Abstract
The invention provides a dried green vegetable for instant food and a method for producing the same, which can prevent fading or discoloration during storage. The method for producing dried green vegetables for instant foods comprises the steps of blanching green vegetables, adding at least one or more sugars selected from lactose, maltose and maltose syrup to the blanched green vegetables, and drying the blanched green vegetables with hot air at a temperature of 100 ℃ or lower, wherein the dried green vegetables obtained by the production method contain maltose and/or lactose in an amount of 10 wt% or more, have a water content of 14 wt% or less, have a total sugar content of 55 to 80 wt%, and have a pH of 7 to 8 of a 20-fold dilution of the dried green vegetables.
Description
Technical Field
The present invention relates to a dried green vegetable for instant food and a method for producing the same.
Background
At present, as fast food, there are marketed a large number of products that can be conveniently eaten by hot water cooking, cooking with a cooker, microwave oven cooking, and the like, such as fast noodles, fast soup, fast sauce, fast rice, and the like.
Examples of the food material for fast food include dried meat, dried eggs, dried vegetables and the like. Among them, the dried vegetables are usually obtained by blanching vegetables and then drying them by drying methods such as air drying, hot air drying, vacuum freeze drying, microwave drying and the like.
Conventionally, green vegetables have a problem of color fading or discoloration due to enzymes or heating, and as a method for preventing color fading or discoloration of green vegetables, blanching treatment is generally performed under alkaline conditions. However, in the case of drying green vegetables, discoloration or discoloration cannot be sufficiently prevented by only the above means.
As a method for producing dried vegetables having good keeping qualities and qualities, patent document 1 describes a method for producing dried vegetables, which is characterized in that vegetables are blanched with an aqueous solution having a pH of 7 to 10 and containing 0.01 to 20g/L of magnesium ions, and then dried. However, although this method can keep the color tone of the dried green vegetables equal to or higher than the blanching treatment under ordinary alkaline conditions, it requires nitrogen treatment using a highly airtight pouch or storage together with a deoxidizer during long-term storage, and has a problem of causing immediate discoloration during ordinary storage.
As a technique for maintaining the fresh color tone of green-yellow vegetables, patent document 2 describes the following technique: adjusting pH of the blanched vegetables to 8.0-9.0, soaking in reducing syrup, and freeze drying. However, this method has a problem that the ice crystals generated during freezing destroy the texture of the vegetables due to the step of freezing, and thus the taste of the vegetables is significantly deteriorated depending on the type of the vegetables. In addition, if a large amount of vegetables contain reducing syrup or the like, excessive foaming occurs during drying, or it takes time to freeze and dry, so that it takes a lot of cost to prepare dried vegetables, and the amount of reducing syrup or the like contained is limited.
Documents of the prior art
Patent document
Patent document 1: japanese laid-open patent publication No. 60-58033
Patent document 2: japanese patent No. 2926691
Disclosure of Invention
Problems to be solved by the invention
The invention provides a dried green vegetable for instant food and a method for producing the same, which can prevent fading or discoloration during storage.
Means for solving the problems
The inventors have conducted intensive studies on the cause of discoloration or discoloration during storage, and as a result, they have considered that: it is not sufficient to control the pH of the green vegetables only during blanching, and it is important to reduce the free water of the dried vegetables and to suppress contact with oxygen. To this end, the following attempts are made: by adding a saccharide to a blanched green vegetable whose pH has been controlled, not only can the vegetable be coated with the saccharide, but also free water in the dried vegetable can be suppressed. However, it can be seen that: depending on the kind of the saccharide used, discoloration is promoted, not only when the discoloration is not suppressed during storage. As a result of further intensive studies, it was found that the kind and content of the added saccharide are important so as to complete the present invention.
That is, the present invention relates to a dried green vegetable for an instant food and a method for producing a dried green vegetable for an instant food.
The dried green vegetable for an instant food is characterized by comprising maltose and/or lactose in an amount of 10 wt% or more, a water content of 14 wt% or less, and a total sugar content of 55 to 80 wt%, wherein the pH of a 20-fold dilution of the dried green vegetable for an instant food is 7 to 8.
The method for producing the dried green vegetable for the instant food is characterized by comprising the following steps:
a scalding procedure, namely scalding the green vegetables;
a saccharide addition step of adding one or more saccharides selected from at least lactose, maltose and maltose syrup to the green vegetables blanched in the blanching step;
a hot air drying step of drying the green vegetables to which the saccharides have been added in the saccharides addition step with hot air at 100 ℃ or lower,
the dried green vegetable for instant food obtained by the above production method contains maltose and/or lactose in an amount of 10 wt% or more, has a water content of 14 wt% or less and a total sugar content of 55 to 80 wt%, and has a pH of 7 to 8 in a 20-fold dilution of the dried green vegetable for instant food.
Further, in the above-mentioned saccharide addition step, it is preferable that: by adding a magnesium salt, the magnesium salt is included, and the green color development immediately after drying is improved.
Further, it is preferable to adjust the pH of a 20-fold dilution of the dried green vegetables to 7.2 to 7.8.
Effects of the invention
According to the present invention, there can be provided a dried green vegetable for an instant food which can prevent discoloration or discoloration during storage, and a method for producing the same.
Detailed Description
The present invention will be described in detail below. However, the present invention is not limited to the following examples.
The green vegetables in the present invention are those exhibiting a green color derived from chlorophyll, and examples thereof include spinach, rape, cabbage, broccoli, green pepper, balsam pear, scallion, leek, welsh onion, lentil, pea, radish sprout, bean sprout, and the like.
The green vegetables are washed and sterilized with hypochlorous acid as necessary, and then cut into appropriate sizes. The cut green vegetables may be immersed in an aqueous solution containing lime water, bittern, or the like.
Then, the cut green vegetables are blanched. When green vegetables are dried directly, chlorophyll is decomposed into pheophytin and discolored, and thus scalding is generally performed. The blanching method is not particularly limited, and may be performed by adjusting the time by boiling or steaming depending on the green vegetables used.
In the case of blanching by boiling, the pH of the blanching liquid is not particularly limited, and when the blanching liquid is acidic, chlorophyll is decomposed, and when the alkalinity is too strong, the fibers of the green vegetables are softened and the texture is too soft, so that the blanching liquid is preferably neutral to weakly alkaline, and preferably blanched while being adjusted with carbonate or the like so as to have a preferable pH of about 7 to 8.5.
Next, the blanched green vegetables are dehydrated and sugars are added as necessary. The reason why the addition of the saccharide is intended is considered to be: the dried green vegetables are coated to isolate oxygen and reduce free water, thereby not only preventing discoloration and discoloration during storage, but also imparting flexibility to the vegetables during drying to prevent damage to the vegetables during production, and further preventing damage during transportation by solidifying after drying to ensure restorability when used as a food material for instant foods.
Generally, the reaction of saccharides with free amino acids causes MAILLARD (MAILLARD) reaction, which can be said to be a cause of browning. Consider that: it is said that this reaction easily generates a saccharide showing reducibility, and the use of the saccharide showing reducibility promotes the maillard reaction during storage, and thus discoloration (browning) during storage is accelerated. Therefore, it was found that discoloration during storage can be suppressed by using sucrose, trehalose, reducing syrup or the like which do not exhibit reducibility, but discoloration during storage is also promoted by unexpectedly finding that the maillard reaction does not necessarily cause discoloration during storage. Therefore, the results of the tests using various saccharides revealed that: lactose and maltose are preferable for suppressing discoloration during storage, and the reason is not clear.
The saccharide to be added in the present invention is one or two or more selected from at least lactose, maltose and maltose syrup containing a large amount of maltose, and is preferably added so that the content of lactose or/and maltose in the dried green vegetables is 10 wt% or more, more preferably 22 wt% or more, based on the dried green vegetables. The lactose and maltose contents may be measured by HPLC. The maltose syrup in the present invention is a product obtained by decomposing starch with an acid or an enzyme, and does not include a reducing syrup obtained by reducing the starch with hydrogen. The content of lactose and/or maltose after drying is not as high as possible, but it is substantially difficult to make the total sugar content in the dried green vegetables more than 80 wt% based on the weight of the dried green vegetables as described later, and therefore it is at most 80 wt% or less in the dried green vegetables, and 70 wt% or less in consideration of the sugar content of the vegetables themselves.
Preferably, the total sugar content in the dried green vegetables is 55 to 80 wt% based on the weight of the dried green vegetables. The total sugar amount can be analyzed by HPLC analysis and integration calculation when only monosaccharide, disaccharide, or reducing sugar thereof is added. When the added sugar contains a trisaccharide or more such as maltose syrup, reducing syrup, or the like, the calculation may be performed by the phenol-sulfuric acid method. When the total sugar content in the dried green vegetables is less than 55 wt% based on the weight of the dried green vegetables, the dried green vegetables are not completely coated with the sugars, and thus discoloration or discoloration is likely to occur. In addition, green vegetables lack softness during drying, are easily broken during production, are brittle after drying, are easily broken during transportation, and have poor recovery properties. On the contrary, since the amount of solid components of the vegetables and the amount of moisture of the dried green vegetables are also included, it is practically difficult to make the total sugar amount in the dried green vegetables more than 80% by weight with respect to the weight of the dried green vegetables. A more preferable range is 65 to 75% by weight.
The saccharide to be added in the present invention may be a reducing sugar such as glucose, trehalose or sorbitol, a reducing syrup, a starch decomposition product or a reducing starch decomposition product in addition to lactose, maltose or maltose syrup, and it is preferable to add the saccharide so as to contain lactose or/and maltose as much as possible.
Examples of the saccharide that promotes discoloration during storage include fructose and sucrose. Therefore, it is preferable that the added saccharide contains no fructose or sucrose as much as possible, and fructose or sucrose is contained in many cases in the green vegetables themselves, and the fructose content in the dried green vegetables is preferably controlled to 10 wt% or less, more preferably 5 wt% or less. The analysis of the fructose and sucrose contents may be carried out by HPLC.
The saccharide may be added by powder mixing or by immersing in an aqueous solution of the saccharide.
It is also preferable to add magnesium salts such as magnesium carbonate and magnesium chloride at the same time as the addition of the saccharide. By adding the magnesium salt, the green state after drying can be maintained more easily than in the case where the magnesium salt is not added. Further, the pH of the dried green vegetables may be adjusted to a predetermined range by adding an alkaline agent such as sodium carbonate or lime water when adding the saccharide.
Next, the green vegetables to which the saccharides are added are dried so that the moisture content is 14 wt% or less. The drying method is not particularly limited, but for adding a large amount of saccharides and drying at low cost, air drying and hot air drying are preferable. When the hot air drying is performed, if the temperature is higher than 100 ℃, the color change is increased during the drying, which is not preferable. More preferably, the drying is carried out at 80 ℃ or lower, and still more preferably at 60 ℃ or lower. The moisture content of the dried green vegetables is preferably as small as possible, more preferably 10 wt% or less, and still more preferably 7 wt% or less. The moisture content can be measured by an atmospheric drying method under drying conditions of 105 ℃ for 4 hours.
The pH of the dried green vegetables is preferably 7 to 8 using a 20-fold dilution of the dried green vegetables. In the analysis method, 190g of pure water was added to 10g of dried green vegetables, and the mixture was pulverized and stirred by a mixer, and the diluted solution 20 times the amount of the pulverized and stirred mixture was measured by a pH meter (electrode type). When the pH is less than 7, discoloration of green color is observed in the stage after drying, and when the pH is more than 8, discoloration is likely to progress during storage. More preferably, the pH is adjusted during blanching or addition of sugar so that the pH of a 20-fold dilution of the dried green vegetables is in the range of 7.2 to 7.8.
The dried green vegetables for fast food after drying are used as food materials for condensed fast food by hot water cooking, cooking with a cooker, microwave oven cooking, and the like.
Examples
The present embodiment will be described in more detail below with reference to examples.
< preliminary test >
It was verified by a preliminary test what effect the discoloration or discoloration during storage is affected by the kind of the saccharide. As the kind of the saccharide, glucose, fructose, lactose, maltose, sucrose, trehalose, sorbose, maltose syrup (maltose content: 33%, solid content: 75%), and reducing syrup (solid content: 75%) were used.
As the dried green vegetables, cabbage dried with hot air was used as an index.
A method for producing dried cabbage comprises cutting green outer cabbage leaves into about 30X25mm, blanching with 0.1% sodium bicarbonate aqueous solution at 98 deg.C for 2 minutes, taking out the blanched cabbage, cooling and washing with running water, and centrifuging to remove water to 60 wt% of the weight of the raw cabbage. Next, 20 wt% of the saccharide based on the solid content was added to 100 wt% of the dehydrated cabbages, and the mixture was allowed to stand so that the weight of the total saccharide contained in the dried cabbages became about 70 wt%, and after removing excess drops, the mixture was dried at 80 ℃ for 2 hours, further dried at 70 ℃ for 2 hours, and dried at 60 ℃ for 4 to 6 hours, and adjusted so that the water content became 7 wt%, thereby producing dried cabbages samples. The pH of the 20-fold diluted solution of the dried cabbage sample was adjusted to about 7.5.
As a method for easily confirming the change in color tone during storage of the prepared dried cabbage sample, 10 wt% of moisture was added to the dried cabbage, and the dried cabbage thus added was subjected to heat treatment at 60 ℃ for 48 hours to forcibly deteriorate the dried cabbage, and the color tone was evaluated. For the evaluation, 5 skilled professional judges visually recognized and set the color tone after drying to 5 points, 5 points for the same appearance, 4 points for the case of slight fading or discoloration but good appearance, 3 points for the case of fading or browning but almost good appearance, 2 points for the case of significant fading or browning and no commodity availability, and 1 point for the case of significant fading or discoloration and difficult commodity availability.
The results of the preliminary tests are shown in table 1 below.
[ TABLE 1 ]
| Test area | Evaluation of color tone after forced deterioration | Advising |
| Glucose | 3 | A browned portion was identified but generally acceptable. |
| Fructose | 1 | Significant browning occurs. |
| Lactose | 4.5 | Slightly discolored but less browned and good. |
| Maltose | 5 | Discoloration and discoloration were hardly observed, and very good results were obtained. |
| Sucrose | 1 | Significant browning occurs. |
| Trehalose | 3 | A browned portion was identified but generally acceptable. |
| Sorbitol | 3 | A browned portion was confirmed but generally passed. |
| Maltose syrup | 4 | A slightly browned portion was confirmed but good. |
| Reducing syrup | 3 | A browned portion was identified but generally acceptable. |
From the above results, it can be seen that: as the saccharide having the effect of preventing discoloration or discoloration during storage, lactose, maltose, and maltose syrup containing a large amount of maltose are preferable. Fructose and sucrose are rather likely to promote discoloration during storage. Although discoloration during storage was promoted to some extent for other sugars, the degree of discoloration was small compared with fructose and sucrose, and the results were found from maltose syrup (solid content: 75%, maltose composed of 33% by weight of sugar): if lactose or maltose is contained in a large amount, even if other sugars are contained to some extent, the influence on discoloration or discoloration during storage is small. In addition, when sucrose, trehalose, sorbitol, or reducing syrup which does not exhibit reducibility is used, discoloration during storage may be exhibited, and thus, it is suggested that only the maillard reaction cannot cause discoloration during storage.
< experiment 1 > concerning sugar content and lactose or/and maltose content
(example 1-1)
A dried cabbage sample was prepared according to the method of the preliminary test except that the amount of the saccharides added was 4% by weight of maltose and 6% by weight of glucose based on 100% by weight of the dehydrated cabbage, and the mixture was thoroughly mixed and allowed to stand at 25 ℃ for 1 hour to allow penetration.
(examples 1 to 2)
A dried cabbage sample was prepared according to the method of the preliminary test except that 8 wt% of maltose and 12 wt% of glucose were added to 100 wt% of the dehydrated cabbage, and the sugars were thoroughly mixed and allowed to stand at 25 ℃ for 1 hour to allow penetration.
(examples 1 to 3)
A dried cabbage sample was prepared according to the method of the preliminary test except that the amount of the added saccharide was 20 wt% with respect to 100 wt% of the cabbage, and the saccharide was sufficiently mixed and then left to stand at 25 ℃ for 1 hour to permeate.
(examples 1 to 4)
A dried cabbage sample was prepared according to the method of the preliminary test except that the sugar content was 4 wt% lactose and 6 wt% glucose based on 100 wt% cabbage, and the sugar content was sufficiently mixed and allowed to stand at 25 ℃ for 1 hour to allow penetration.
(examples 1 to 5)
A dried cabbage sample was prepared according to the method of the preliminary test except that the sugar content was 8 wt% lactose and 12 wt% glucose based on 100 wt% cabbage, and the sugar content was sufficiently mixed and allowed to stand at 25 ℃ for 1 hour to allow penetration.
(examples 1 to 6)
A dried cabbage sample was prepared according to the method of the preliminary test except that 20 wt% of lactose was added to 100 wt% of cabbage as the saccharide, and the saccharide was thoroughly mixed and then allowed to stand at 25 ℃ for 1 hour to allow penetration.
(examples 1 to 7)
Dried cabbage samples were prepared according to the method of the preliminary test except that the sugar content was 4 wt% lactose, 4 wt% maltose and 12 wt% glucose based on 100 wt% cabbage, and the sugar content was sufficiently mixed and allowed to stand at 25 ℃ for 1 hour to allow penetration.
(examples 1 to 8)
A dried cabbage sample was prepared according to the method of the preliminary test except that 30 wt% of maltose syrup (maltose content 33 wt%) was added to 100 wt% of cabbage, and after fully mixing the saccharides, the mixture was allowed to stand at 25 ℃ for 1 hour to allow penetration.
Comparative example 1-1
Dried cabbage samples were prepared according to the method of the preliminary test except that maltose (3 wt%) and glucose (7 wt%) were added to 100 wt% of cabbage, and the sugars were thoroughly mixed and left to stand at 25 ℃ for 1 hour for permeation.
Comparative examples 1 and 2
A dried cabbage sample was prepared according to the method of the preliminary test except that the sugar content was 4 wt% of maltose and 4 wt% of glucose based on 100 wt% of cabbage, and the sugar content was sufficiently mixed and allowed to stand at 25 ℃ for 1 hour to allow penetration.
Comparative examples 1 to 3
Dried cabbage samples were prepared according to the method of the preliminary test except that 3 wt% lactose and 7 wt% glucose were added to 100 wt% cabbage, and the sugars were thoroughly mixed and left to stand at 25 ℃ for 1 hour for penetration.
The total sugar content and sugar content of each dried cabbage sample were analyzed. Since the amount of the added saccharide was 2 or less saccharides except examples 1 to 8, each saccharide was analyzed by HPLC method and integrated to calculate the total amount of saccharide. In addition, for examples 1 to 8, the maltose content was measured by the HPLC method, and the total sugar amount was measured by the phenol-sulfuric acid method. In addition to the appearance evaluation of the deterioration test by the preliminary test, the difficulty of rotting of the cabbages during and after drying was evaluated. The case where the resin composition was excellent in flexibility during drying, hardness after drying, and strength and hardly rotten but very good was regarded as "excellent", the case where the resin composition had flexibility during drying, hardness after drying, and strength and was almost good in the difficulty of rotting was regarded as "good", the case where the resin composition lacked flexibility during drying, hardness after drying, and strength and was easily rotten was regarded as "Δ", and the case where the resin composition was significantly lacked flexibility during drying, hardness after drying, and strength and was significantly easily rotten was regarded as "x". The results are shown in Table 2.
[ TABLE 2 ]
Regarding ease of spoilage, it is known that: when the total sugar content is 55% by weight or more, the higher the total sugar content is, the more preferable the total sugar content is, and particularly, the more preferable the total sugar content is 65% by weight or more. In addition, it is known that: if the total sugar content is less than 55 wt%, not only is it easy to spoil, but also it is easy to discolor even if maltose is included. When the content of maltose and/or lactose is 10 wt% or more and the total sugar content is 55 wt% or more, the effect of suppressing discoloration during storage is exhibited.
In addition, although maltose suppresses change in color tone during storage more than lactose, sugar is likely to be sticky, and stickiness due to sugar is controlled by adding lactose, and thus, the product can be suitably produced by using maltose in combination. Since lactose has a unique sweet taste, it is preferable to add lactose mainly to maltose in order to improve the manufacturing suitability.
< experiment 2 > relating to pH adjustment and magnesium salt addition
(example 2-1)
Dried cabbage samples were prepared in the same manner as in examples 1 to 7, except that hot water at 98 ℃ was used for blanching for 2 minutes and the pH of the 20-fold diluted solution of the dried cabbage samples was 7.0.
(example 2-2)
Dried cabbage samples were produced in the same manner as in examples 1 to 7 except that the samples were blanched with a 0.05% aqueous sodium bicarbonate solution at 98 ℃ for 2 minutes and the pH of a 20-fold dilution of the dried cabbage samples was 7.2.
(examples 2 to 3)
Dried cabbage samples were produced in the same manner as in examples 1 to 7 except that the samples were blanched with a 0.15% aqueous sodium bicarbonate solution at 98 ℃ for 2 minutes and the pH of a 20-fold dilution of the dried cabbage samples was 7.8.
(examples 2 to 4)
Dried cabbage samples were produced in the same manner as in examples 1 to 7, except that the samples were blanched with a 0.30% aqueous sodium bicarbonate solution at 98 ℃ for 2 minutes and the pH of a 20-fold dilution of the dried cabbage samples was 8.0.
(examples 2 to 5)
Dried cabbage samples were produced in the same manner as in examples 1 to 7 except that 0.1 weight of magnesium carbonate was added to the dehydrated cabbage when adding the saccharide, and the pH of the 20-fold dilution of the dried cabbage samples was 7.7.
(examples 2 to 6)
Dried cabbage samples were produced in the same manner as in examples 1 to 7 except that hot water at 98 ℃ was used for blanching for 2 minutes, and 0.1 wt% magnesium carbonate and 0.1 wt% sodium carbonate were added to the dehydrated cabbage when adding sugars, so that the pH of a 20-fold dilution of the dried cabbage samples was 7.5.
Comparative example 2-1
Dried cabbage samples were produced in the same manner as in examples 1 to 7, except that the samples were blanched with 0.05% citric acid aqueous solution at 98 ℃ for 2 minutes and the pH of a 20-fold dilution of the dried cabbage samples was 6.5.
Comparative examples 2 and 2
Dried cabbage samples were produced in the same manner as in examples 1 to 7, except that the samples were blanched with a 0.50% aqueous sodium bicarbonate solution at 98 ℃ for 2 minutes and the pH of a 20-fold dilution of the dried cabbage samples was 8.5.
In experiment 2, the appearance evaluation of the deterioration test after the preliminary test was performed was also performed in the same manner. The results are shown in Table 3.
[ TABLE 3 ]
Although discoloration during blanching is suppressed by adjusting the pH to the alkaline side, discoloration during forced deterioration is accelerated when the pH of 20-fold dilution after drying is higher than 8. On the other hand, if the pH is adjusted to the acidic side during blanching and the pH diluted 20 times after drying is less than 7, discoloration is increased during blanching and drying. Therefore, the pH is preferably adjusted at the time of scalding or saccharide addition so that the pH of 20-fold dilution after drying is 7 to 8, more preferably 7.2 to 7.8.
In addition, the color tone of green after drying is clearer by adding magnesium salt at the time of sugar addition after blanching and adjusting the pH as necessary, and the color tone is maintained even after forced deterioration.
Claims (7)
1. A dried green vegetable for an instant food characterized in that it is a hot-air dried green vegetable for an instant food,
the dried green vegetable for fast food contains maltose and/or lactose 10 wt% or more,
the water content is 14 wt% or less,
the total sugar content is 65-80 wt%,
the pH of the 20-fold dilution of the dried green vegetable for the instant food is 7-8.
2. The dried green vegetables for an instant food according to claim 1,
the content of maltose and/or lactose is 22 wt% or more.
3. The dried green vegetable for instant food according to claim 1 or 2, which comprises a magnesium salt.
4. The dried green vegetable for an instant food according to claim 1 or 2, wherein the pH of a 20-fold dilution of the dried green vegetable for an instant food is 7.2 to 7.8.
5. The dried green vegetables for an instant food according to claim 3, wherein the pH of a 20-fold dilution of the dried green vegetables for an instant food is 7.2 to 7.8.
6. A method for producing dried green vegetables for an instant food, which comprises:
a scalding procedure, namely scalding the green vegetables;
a saccharide addition step of adding a saccharide including at least one or two or more selected from lactose, maltose and maltose syrup to the green vegetables blanched in the blanching step; and
a hot air drying step of drying the green vegetables to which the saccharides have been added in the saccharides addition step by hot air of 100 ℃ or lower,
in the blanching step or the saccharide addition step, the pH of a 20-fold dilution of the dried green vegetables for the instant food after production is adjusted to 7 to 8,
in the saccharide addition step, the saccharide is added so that the dried green vegetable for the instant food contains maltose and/or lactose in an amount of 10 wt% or more and a total saccharide content is 65 wt% to 80 wt%,
in the drying step, the dried green vegetables for the instant food are dried so that the moisture content thereof becomes 14 wt% or less.
7. The method for producing dried green vegetables for instant foods according to claim 6, wherein a magnesium salt is added in the sugar addition step.
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| 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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| 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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| JP5088776B2 (en) * | 2007-03-20 | 2012-12-05 | 宝酒造株式会社 | Eggplant fading prevention material and use thereof |
| JP2009136208A (en) * | 2007-12-06 | 2009-06-25 | Fp Corp | Food deterioration suppressing method, and food packaging body |
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| 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 |
| 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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| JP2018033425A (en) | 2018-03-08 |
| JP6694786B2 (en) | 2020-05-20 |
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