CN114929025A - Method for producing freeze-dried food - Google Patents
Method for producing freeze-dried food Download PDFInfo
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- CN114929025A CN114929025A CN202080086904.4A CN202080086904A CN114929025A CN 114929025 A CN114929025 A CN 114929025A CN 202080086904 A CN202080086904 A CN 202080086904A CN 114929025 A CN114929025 A CN 114929025A
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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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
Abstract
The present invention relates to a method for producing a freeze-dried food, comprising: cutting the pre-frozen solid food; and a step of vacuum freeze-drying the cut solid food.
Description
Technical Field
The present invention relates to a method for producing a freeze-dried food.
Background
Lyophilization (vacuum freeze-drying technique) is a technique of drying frozen foods or the like by sublimating water in a vacuum state. The freeze-dried food obtained by freeze-drying has advantages of light weight, long shelf life at room temperature, and easy recovery with water or hot water. Therefore, lyophilization is applied to various foods.
Attempts have also been made to improve the recovery of freeze-dried foods. For example, patent document 1 discloses a method for producing a freeze-dried food, which is characterized by subjecting a physically finely pulverized starch-containing vegetable or a starch-containing vegetable to an enzyme treatment using one or more types of amylolytic enzymes that promote the decomposition of the starch tissue of the vegetable, inactivating the enzyme, cooling the resultant mixture, filling the resultant mixture into a forming container, pre-freezing the resultant mixture, and vacuum freeze-drying the resultant mixture.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open No. 2001-8614
Disclosure of Invention
Problems to be solved by the invention
Lyophilized foods are typically consumed after being immersed in a liquid (e.g., water or hot water) for a short period of time and reconstituted. From the viewpoint of the time required for recovery (the time required until the liquid penetrates into each corner), the size of the food material is generally limited. For example, in solid foods (for example, vegetables such as root vegetables), since liquid is hardly absorbed by dried products, it is necessary to make the size of conventional food materials about 1cm (width) × 1cm (depth) × 1cm (height) or less, and it is difficult to produce foods having good texture.
The freeze-dried food described in patent document 1 is an invention based on a pasty (semisolid) food material (high-concentration vegetable paste). Heretofore, a technique for improving the restorability of a freeze-dried food of a solid food (for example, a vegetable such as a root vegetable) has not been sufficiently known.
The invention aims to provide a method for preparing freeze-dried food with good recoverability from solid food.
Means for solving the problems
The present invention relates to a method for producing a freeze-dried food, comprising: cutting the pre-frozen solid food; and a step of vacuum freeze-drying the cut solid food.
The method for producing a freeze-dried food according to the present invention comprises a step of cutting a solid food after pre-freezing and before vacuum freeze-drying, and therefore a freeze-dried food having good restorability can be produced.
In the above production method, it is preferable that the proportion of a cut surface generated in the step of cutting the cut solid food is 15% or more of the entire surface. This further improves the restorability of the resulting freeze-dried food.
In the above production method, the cut solid food may have a thickness of 0.5cm 3 The above sizes. The production method of the present invention can produce a freeze-dried food having good recovery properties even when the size of the food material is about the same as or larger than that of the conventional food material.
The solid food can be vegetable or root vegetable. In solid foods, although liquid is difficult to absorb in dried products for vegetables such as root vegetables, according to the production method of the present invention, freeze-dried foods having good recovery properties can be produced from vegetables such as root vegetables.
Effects of the invention
The present invention provides a method for producing a freeze-dried food having good recovery properties from a solid food.
Drawings
Fig. 1 is a schematic diagram showing a mechanism of improving the restorability of a freeze-dried food according to the present invention.
FIG. 2 is a graph showing the results of the evaluation of the recoverability of test example 1.
FIG. 3 is a photograph showing a cross section of a control product and a freeze-dried food product of test example 1.
Detailed Description
Hereinafter, a mode for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.
The method for producing a freeze-dried food according to the present embodiment includes: a step of cutting the pre-frozen solid food (hereinafter, also referred to as "cutting step"); and a step of vacuum freeze-drying the cut solid food (hereinafter, also referred to as "freeze-drying step"). The manufacturing method according to the present embodiment may further include: a step of precutting the solid food before the cutting step (hereinafter, also referred to as a "precutting step"); a step of heating the solid food (hereinafter, also referred to as a "blanching step"); and a step of pre-freezing the solid food (hereinafter, also referred to as a "pre-freezing step").
(precutting procedure)
The pre-cutting process is a process of pre-cutting the solid food. The precutting step is an arbitrary step, but since the workability is improved by precutting the solid food, the manufacturing efficiency can be improved. The shape and size of the precut solid food are not particularly limited as long as the solid food can be cut in the subsequent cutting step, and can be set according to a manufacturing line, manufacturing equipment, and the like. The precutting step may be performed using a device such as a slicer or dicer.
(blanching procedure)
The blanching step is a step of heat-treating the solid food. The solid food to be subjected to the blanching process may also be a solid food which is pre-cut through a pre-cutting process. The heat treatment may be performed at a temperature in the range of 60 ℃ to 100 ℃ for a time in the range of 1 second to 2 hours, for example. Examples of the heating method include a method of immersing a solid food in heated water, a method of bringing heated steam into contact with a solid food, and the like. The blanching step is an arbitrary step, but by performing the blanching step, enzymes in the solid food can be inactivated, and thus, a change in quality can be suppressed. In addition, sterilization of solid foods may also be performed simultaneously. The blanching step may be performed using a device such as a blanching device.
In the blanching step, alkali treatment, calcium treatment, and the like may be performed in addition to the heat treatment. The alkali treatment can be carried out by, for example, immersing the solid food in sodium bicarbonate water or alkali ion water. By performing the alkali treatment, an effect of suppressing a change in color tone due to heating and an effect of promoting softening can be obtained. The calcium treatment may be carried out, for example, by impregnating the solid food product in an aqueous solution of calcium chloride or calcium lactate. By performing the calcium treatment, the softening due to heating can be suppressed.
When the blanching step is performed, it is preferable to perform a pre-freezing step after cooling the heated solid food. Examples of the method of cooling the solid food after the heat treatment include a method of immersing the solid food after the heat treatment in water, and a method of cooling the solid food after the heat treatment by air cooling. In the method of immersing the solid food after the heat treatment in water, for the purpose of collectively performing treatments such as softening or hardening of the texture, improvement of permeability, improvement of texture, and the like, for example, water in which an additive selected from enzymes, sugars, emulsifiers, calcium, and the like is dissolved may be used.
(prefreezing step)
The pre-freezing step is a step of pre-freezing the solid food. The solid food to be subjected to the pre-freezing step may be a solid food subjected to the pre-cutting step and pre-cut, may be a solid food subjected to the blanching step, and may be a solid food subjected to the pre-cutting step and the blanching step.
The pre-freezing step may be performed under the same conditions as in the pre-freezing step performed in the ordinary freeze-drying step. The temperature at which pre-freezing is performed is not particularly limited as long as the water content in the solid food is frozen, but is usually in the range of-50 ℃ to-20 ℃. The time for pre-freezing is not particularly limited as long as the water in the solid food is frozen, but is usually 1 hour or more. The upper limit of the time for pre-freezing is not particularly limited, but is usually 6 hours or less from the viewpoint of improving the production efficiency. In the pre-freezing step, for example, the solid food is preferably slowly frozen while the temperature is in the range of-1 ℃ to-5 ℃ (corresponding to the temperature of the maximum ice crystal formation zone) for 30 minutes or more. This increases the size of ice crystals formed in the solid food, and allows larger voids to be formed in the solid food after vacuum freeze-drying, thereby further improving the restorability. The pre-freezing step can be performed using a device such as a refrigerator or freezer.
(cutting step)
The cutting step is a step of cutting the pre-frozen solid food. By performing the cutting step after pre-freezing and before vacuum freeze-drying, a freeze-dried food having good restorability can be produced.
Fig. 1 is a schematic diagram showing a mechanism of improving the restorability of a freeze-dried food according to the present invention. By pre-freezing the solid food, moisture is frozen inside the texture of the solid food and ice crystals grow. At this time, it is considered that the growing ice crystals largely destroy cell tissues such as cell membranes and cell walls inside the tissues of the solid food. On the other hand, since the surface of the solid food has a high freezing rate, ice crystals are likely to be smaller than those in the tissue, and since there is no tissue around the surface, the solid food can withstand the pressure of the growing ice crystals, and it is considered that the degree of destruction of cell tissues such as cell membranes and cell walls does not reach the degree of destruction in the tissue (fig. 1, after pre-freezing). It is considered that by cutting the pre-frozen solid food and then freeze-drying it in vacuum, cell membranes and cell walls destroyed by relatively large ice crystals appear on the outer surface, and thus a dried product having many voids on the outer surface is obtained. On the other hand, when the pre-frozen solid food is directly subjected to vacuum freeze-drying (conventional method), it is considered that since cell membranes and cell walls which do not contain large ice in the tissue appear on the outer surface, a dried product having few voids on the outer surface is obtained (fig. 1, dried product). It is considered that a dried product having many voids on the outer surface is likely to have liquid (water, hot water, or the like) in the interior, and the air in the interior is likely to be discharged, thereby improving the restorability.
In the cutting step, the pre-frozen solid food is preferably cut into a larger area of cut surface. That is, the solid food cut in the cutting step preferably has a cut surface portion that accounts for 15% or more of the entire surface of the solid food. This increases the number of voids exposed on the outer surface of the cut solid food, and further improves the restorability. From the same viewpoint, the proportion of the cut surface generated in the cutting step in the entire surface is preferably 20% or more, preferably 30% or more, preferably 40% or more, preferably 50% or more, preferably 60% or more, preferably 70% or more, preferably 80% or more, more preferably 90% or more, and particularly preferably 100%. The ratio is a value calculated from the area of the cut surface and the area of the entire surface.
In the case where the solid food to be cut in the cutting step is in the shape of a rectangular parallelepiped, the solid food to be cut in the cutting step preferably has at least two cut surfaces generated in the cutting step, more preferably three or more cut surfaces generated in the cutting step, still more preferably four or more cut surfaces generated in the cutting step, yet still more preferably five or more cut surfaces generated in the cutting step, and particularly preferably six or more cut surfaces generated in the cutting step.
The shape of the solid food to be cut in the cutting step is not particularly limited, and may be arbitrarily set according to the use of the freeze-dried food. Specific examples of the shape of the solid food include a cube, a rectangular parallelepiped, a cylinder, and a shape in a state of random cutting, quarter cutting, flap cutting, wipe cutting, and half-moon cutting. In the cutting process, the pre-frozen solid food is preferably cut to be formed into a shape for a final product.
The size of the solid food cut in the cutting step may be, for example, 0.5cm 3 As described above. The size of the solid food cut in the cutting step may be 1cm 3 Above, 2cm 3 Above, 3cm may be used 3 Above, 4cm may be used 3 Above, 5cm 3 Above, 6cm may be used 3 Above, it may be 7cm 3 Above, 8cm 3 Above, 9cm may be used 3 Above, 10cm may be used 3 Above, 20cm may be used 3 Above, 30cm may be used 3 The above. The upper limit of the size of the solid food to be cut in the cutting step may be, for example, 100cm 3 Hereinafter, it may be 80cm 3 Hereinafter, the length may be 60cm 3 Hereinafter, it may be 40cm 3 The following. The production method according to the present embodiment is similar to the conventional method in the size of the food materialIn this case, a freeze-dried food having a higher recovery property than the conventional one can be produced.
The pre-frozen solid food may be cut using a slicer, dicer, or the like.
The cutting step may cut the pre-frozen solid food in a frozen state, or may cut the pre-frozen solid food in a state in which a part or all of the pre-frozen solid food is melted. The solid food cut in the cutting step may be used in the freeze-drying step immediately or after being stored in a frozen condition. Even when the pre-frozen solid food is supplied to the cutting step in a frozen state, a part of the solid food may melt due to the pressure at the time of cutting. Therefore, the solid food cut in the cutting step is preferably used in the freeze-drying step after being stored in a frozen condition. As the conditions for freezing, for example, the same conditions as in the above-described pre-freezing step can be applied.
(Freeze drying Process)
The freeze-drying step is a step of freeze-drying the solid food cut by the cutting step in vacuum. The freeze-drying step may be performed under the same conditions as those of vacuum freeze-drying performed in ordinary freeze-drying. The pressure and temperature at the time of vacuum freeze-drying may be conditions under which the frozen water sublimes, and for example, the pressure may be 100Pa or less, or may be 10Pa or less. The maximum temperature may be-50 ℃ or higher and 100 ℃ or lower. The cooling temperature (the final temperature of vacuum freeze-drying) may be 0 ℃ or higher and 40 ℃ or lower. The vacuum freeze-drying is usually carried out for a time period within a range of 10 hours to 72 hours. The freeze-drying step can be performed using an apparatus such as a freeze dryer.
(solid food)
The solid food to be subjected to the production method according to the present embodiment is not particularly limited as long as it is a solid food. Solid food products tend to have a tendency that liquid is less absorbed into dry products than semisolid food products and liquid food products. According to the production method of the present embodiment, even in the case of a solid food, a freeze-dried food having excellent restorability can be obtained.
The solid food may be, for example, a raw material food such as vegetables, meats, fish, shellfish, or fruits, or a solid cooked food.
Examples of the vegetables include root vegetables such as radish, carrot, burdock, turnip, taro, lotus root, and potato (potato), leaf and stem vegetables such as cabbage, bamboo shoot, cabbage, and green stem, fruit vegetables such as cucumber, pumpkin, and green pepper, and mushrooms such as shiitake, nameko, and hypsizygus marmoreus. Examples of the meat include beef, pork, chicken, mutton, and goat meat. Examples of fish and shellfish include fish, shellfish, shrimp, crab, octopus, and cuttlefish. Examples of the fruit include pome fruits such as apple and pear, and stone fruits such as peach and plum. Examples of solid cooked food include barbecued pork and sausage.
(use of lyophilized food)
The freeze-dried food obtained by the production method according to the present embodiment can be used in applications (for example, instant soup and instant taste-enriched soup) in which the freeze-dried food has been used conventionally without any limitation. The freeze-dried food obtained by the production method according to the present embodiment has excellent restorability, and can be easily reconstituted in a short time by being immersed in water, hot water, or the like. Therefore, it is suitable for use in soup, miso soup, boiled product, thick soup, etc. containing dried vegetables larger than conventional ones and/or dried ingredients which have been unusable because of their poor recoverability.
[ examples ] A method for producing a compound
The present invention will be specifically described below based on examples and the like. However, the present invention is not limited thereto.
(test example 1: production of lyophilized food and evaluation of recovery of lyophilized food
(preparation of lyophilized food)
The potatoes, carrots and radishes were cut into circular slices having a thickness of 1.5cm (precutting step). Carrots and radishes are cut perpendicularly to the catheter. Subsequently, the cut wafer sample was immersed in water at about 90 ℃ and heated at a center temperature of 90 ℃. + -. 2 ℃ for 10 minutes (potatoes and carrots) or 20 minutes (radishes) (a heating step). After blanching, the samples were immersed in water until cooled to below 30 ℃. After removing water on the surface with paper, the sample was frozen in a freezer at-30 ℃ for 2 hours (pre-freezing step). Next, the frozen sample was dug out into a cylindrical shape (1 cm. times.1.5 cm) along the circumference using a punch having an inner diameter of 1cm, while avoiding the soft portion at the center, and then both ends were cut by 0.25cm to form a cylindrical shape having a diameter of 1 cm. times.1 cm (cutting step). The molded sample was further kept in a freezer (-30 ℃) for 2 hours, and then dried by using a freeze dryer (vacuum freeze dryer RLE III-103, manufactured by Kogyo Co., Ltd.) under conditions of a maximum temperature of 70 ℃, a cooling temperature of 30 ℃ and a pressure of 10Pa or less (freeze drying step), to obtain a freeze-dried food (test product).
(preparation of control lyophilized food)
The potato, carrot and radish were cut into a wafer having a thickness of 1cm (the carrot and radish were cut perpendicularly to the duct), and then a punch having an inner diameter of 1cm was used to cut out a cylindrical shape along the circumference while avoiding the soft portion at the center, thereby forming a cylindrical shape having a diameter of 1cm × 1 cm. The molded sample was immersed in water at about 90 ℃ and heated while being maintained at a core temperature of 90 ℃. + -. 2 ℃ for 10 minutes (potatoes and carrots) or 20 minutes (radishes). After blanching, the samples were immersed in water until cooled to below 30 ℃. After removing water on the surface with paper, the sample was frozen in a freezer at-30 ℃ for 2 hours. After further holding the frozen food in the freezer compartment at (-30 ℃) for 2 hours, the frozen food was dried by using a freeze dryer (vacuum freeze dryer RLE III-103, manufactured by Co., Ltd.) under conditions of a maximum temperature of 70 ℃, a cooling temperature of 30 ℃ and a pressure of 10Pa or less to obtain a freeze-dried food (control).
(evaluation of recovery)
The evaluation of the recovery was carried out according to the following procedure. The reason why the recoverability is evaluated by the procedure shown below is that in the method of immersing the sample in water (or hot water), the recovery of the test piece is too fast and it is difficult to determine the weight change.
120.0g of water (tap water) was charged into a vessel (Screen top setter, 250mL, manufactured by Kawasaki industries, Ltd.), and a sponge (R-1 sponge shell, manufactured by OPEN industries, Ltd.) which was sufficiently ventilated was immersed in water to absorb water. For each sample, water was added until the total weight of water and sponge became constant (148.0 g). The water level is approximately the same height as the sponge.
Next, the sample was placed on the sponge surface such that one of the circular surfaces (bottom surface) of the sample was downward, and water absorption (recovery) of the sample was started. Both the test and control products showed the following behavior: after the water absorption is started, the water moves vertically in the sample from the bottom surface, reaches the other circular surface (upper surface), and further reaches each corner. After the start of water absorption, the sample was taken out over time, and the weight of the sample was measured after lightly wiping off the water droplets on the surface of the sample. The weight of each sample after recovery was set to 100%, and the proportion (water absorption ratio) of the weight of the sample during recovery (in water absorption) was calculated. The results are shown in table 1 and fig. 2.
[ Table 1]
In any of the root vegetables, a freeze-dried food is produced by pre-freezing, cutting, and then vacuum freeze-drying, and the time required for the water absorption rate to reach 100% is significantly shortened as compared with a freeze-dried food (control) obtained by a conventional production method. That is, the lyophilized food obtained by the production method of the present invention has significantly improved restorability as compared with a lyophilized food (control) obtained by a conventional production method.
Fig. 3 is a photograph showing a cross section of a freeze-dried food of a control product of potato and carrot and a test product. The control had a void inside, but the outer layer (surface) was covered with a film-like layer. On the other hand, the test article had no film-like layer on the surface of the control article except for the voids inside, and the voids were exposed. This is considered to improve the recovery of the test piece by allowing water to easily enter the test piece and allowing air inside the test piece to be easily discharged.
[ test example 2: evaluation of Effect of the number of cut sections on restorability in cutting step ]
The influence of the number of cut sections in the cutting step on the restorability was evaluated using a freeze-dried food (control) produced without the cutting step and a freeze-dried food produced by cutting 1 side (test (1 side)), 2 side (test (2 side)) or 6 side (test (6 side)) in the cutting step.
(preparation of control)
Carrots were cut into 2.0cm (width) × 2.0cm (depth) × 2.0cm (height) (cube containing ducts). The cut sample was immersed in water at about 90 ℃ and heated after the temperature of the center reached 90 ℃ for 15 minutes. After blanching, the samples were immersed in water until cooled to below 30 ℃. After removing water on the surface with paper, the sample was frozen in a freezer at-30 ℃ for 2 hours. After further holding the frozen food at (-30 ℃) for 3 hours in the freezer, the frozen food was dried by using a freeze dryer (vacuum freeze dryer RLE III-103, manufactured by Kyowa vacuum Co., Ltd.) under conditions of a maximum temperature of 70 ℃, a cooling temperature of 30 ℃ and a pressure of 10Pa or less to obtain a frozen food (control).
(production of test article (1 side))
Carrot was cut into 2.0cm (width) × 2.0cm (depth) × 2.5cm (height) (a rectangular parallelepiped including a duct, the duct being parallel to the height direction) (precutting step). The cut sample was immersed in water at about 90 ℃ and heated after the temperature of the central portion reached 90 ℃ for 15 minutes (heating step). After blanching, the samples were immersed in water until cooled to below 30 ℃. After removing water on the surface with paper, the sample was frozen in a freezer at-30 ℃ for 2 hours (pre-freezing step). Next, the frozen sample was cut perpendicularly to the height direction at a distance of 0.5cm from one end in the height direction (1-side cut) with a kitchen knife to form a cube having a size of 2.0cm (width) × 2.0cm (depth) × 2.0cm (height) (cutting step). The molded sample was further kept in a freezer (-30 ℃) for 3 hours, and then dried by using a freeze dryer (vacuum freeze dryer RLE III-103, manufactured by kojic vacuum tech) under conditions of a maximum temperature of 70 ℃, a cooling temperature of 30 ℃, and a pressure of 10Pa or less (freeze drying step), to obtain a freeze-dried food (test article (1 side)).
(production of test article (2 sides))
In the precutting step, carrots were cut into a size of 2.0cm (width) × 2.0cm (depth) × 3.0cm (height) (a rectangular parallelepiped including a duct, the duct being parallel to the height direction), and in the cutting step, the frozen sample (2-face cut) was cut perpendicularly to the height direction at 0.5cm from one end in the height direction and 0.5cm from the other end in the height direction using a kitchen knife to form a cube having a size of 2.0cm (width) × 2.0cm (depth) × 2.0cm (height), except that the freeze-dried food (test (2-face) was obtained under the same conditions as the test (1-face)).
(production of test article (6 sides))
In the precutting step, carrots are cut into 3.0cm (width) × 3.0cm (depth) × 3.0cm (height) (a cube including a guide tube, the guide tube being parallel to the height direction), in the cutting step, the frozen sample was cut perpendicularly to the height direction at a position 0.5cm from one end in the height direction and at a position 0.5cm from the other end in the height direction using a kitchen knife, then, the cut piece was cut at a distance of 0.5cm from one end in the width direction and at a distance of 0.5cm from the other end in the width direction, perpendicularly to the width direction, further, the frozen-dried food (test article (6 faces)) was obtained under the same conditions as those of the test article (1 face) except that the frozen-dried food was cut at a position 0.5cm from one end in the depth direction and at a position 0.5cm from the other end in the depth direction perpendicularly to the depth direction (6-face cutting), and formed into a cube having a size of 2.0cm (width) × 2.0cm (depth) × 2.0cm (height).
(evaluation of recovery)
Each sample was placed on a metal mesh (a soup bean curd scoop net) and immersed in about 90 ℃ and about 125mL of water in a 200mL beaker. The metal net is directly sunk to the water bottom. After the start of immersion, each sample absorbed water and fell down, and the time during which the top surface of the sample became the same height as the liquid level of water was measured. The measurement was performed until 10 minutes passed after the start of immersion. When each sample was immersed in water, the water was introduced so that the pipe in the center of the sample was perpendicular to the water surface. The test piece (1 surface) entered the water in the direction in which the cut surface was in contact with the water surface. The results are shown in table 2.
[ Table 2]
| Number of cut surfaces generated by cutting in cutting step | Time until the upper surface of the sample became the same height as the water surface | |
| Reference substance | Without cutting-off process | More than 10 minutes (after 10 minutes, the backwater is not completed) |
| Test piece (1 surface) | 1 side | More than 10 minutes (after 10 minutes, the backwater is not completed) |
| Test piece (2 surface) | 2 noodles | 3 minutes and 17 seconds |
| Test piece (6 surface) | 6 noodles | 19 seconds |
The test article (1 plane) having a number of cut planes of 1 plane absorbed water and sunk rapidly as compared with the control article, but did not return completely within a measurement time of 10 minutes. On the other hand, when the number of cut surfaces was 2 (test piece (2 faces)), it was confirmed that the restorability was significantly improved, and when the number of cut surfaces was 6 (test piece (6 faces)), it was confirmed that the restorability was further significantly improved.
Claims (5)
1. A method for producing a freeze-dried food, comprising:
cutting the pre-frozen solid food; and
and a step of vacuum freeze-drying the cut solid food.
2. The manufacturing method according to claim 1,
the proportion of the cut surface of the cut solid food produced in the cutting step is 15% or more of the total surface.
3. The manufacturing method according to claim 1 or 2,
the cut solid food has a thickness of 0.5cm 3 The above sizes.
4. The production method according to any one of claims 1 to 3,
the solid food is vegetable.
5. The production method according to any one of claims 1 to 4,
the solid food is root vegetables.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019-227209 | 2019-12-17 | ||
| JP2019227209 | 2019-12-17 | ||
| PCT/JP2020/039691 WO2021124676A1 (en) | 2019-12-17 | 2020-10-22 | Freeze-dried foodstuff manufacturing method |
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| CN114929025A true CN114929025A (en) | 2022-08-19 |
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| JP2015228836A (en) * | 2014-06-05 | 2015-12-21 | アスザックフーズ株式会社 | Vacuum-frozen dry food, and production method therefor |
| CN105994588A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried banana |
| CN106546070A (en) * | 2015-09-16 | 2017-03-29 | 广西巴马兰长寿科技有限公司 | A kind of Herba Dendrobii microwave freeze-drying method |
| CN109090503A (en) * | 2018-08-02 | 2018-12-28 | 山东傲派海洋科技有限公司 | A method of sea cucumber form being lyophilized completely and fast rehydrating |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP5635476B2 (en) * | 2011-10-21 | 2014-12-03 | 日本ジフィー食品株式会社 | Method for producing freeze-dried food for hot water reconstitution |
| JP7245646B2 (en) * | 2018-12-27 | 2023-03-24 | イビデン物産株式会社 | Dried fruit production method and dried fruit |
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2020
- 2020-10-22 JP JP2021565344A patent/JPWO2021124676A1/ja active Pending
- 2020-10-22 CN CN202080086904.4A patent/CN114929025A/en active Pending
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| CN103445227A (en) * | 2013-08-22 | 2013-12-18 | 福州亿达食品有限公司 | Processing method of sliced freeze-dried abalone |
| JP2015228836A (en) * | 2014-06-05 | 2015-12-21 | アスザックフーズ株式会社 | Vacuum-frozen dry food, and production method therefor |
| CN106546070A (en) * | 2015-09-16 | 2017-03-29 | 广西巴马兰长寿科技有限公司 | A kind of Herba Dendrobii microwave freeze-drying method |
| CN105994588A (en) * | 2016-03-11 | 2016-10-12 | 钟祥兴利食品股份有限公司 | Processing method for vacuum freeze-dried banana |
| CN109090503A (en) * | 2018-08-02 | 2018-12-28 | 山东傲派海洋科技有限公司 | A method of sea cucumber form being lyophilized completely and fast rehydrating |
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| WO2021124676A1 (en) | 2021-06-24 |
| JPWO2021124676A1 (en) | 2021-06-24 |
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