JP2001008614A - Freeze-dried food having immediately dissolvable property - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new method for efficiently and industrially producing an excellent new freeze-dried food having immediately dissolvable properties by a simple operation in high yield. SOLUTION: An amylolytic enzyme and a cytocidal enzyme is allowed to act on a pasted starch-containing vegetable or the one with added water, to carry out an enzyme treatment under a temperature condition at which the enzyme is not deactivated. The resultant mixture is heated to the temperature condition at which the enzyme is deactivated, and the heated product is cooled and packed in a molded container. The packed product is subjected to preliminary freezing, and the preliminary frozen product is subjected to a vacuum freeze drying to provide the objective nonconventional freeze-dried food of the vegetable paste, having immediately dissolvable properties. A granular freeze-dried food is obtained by carrying out pulverization, chopping or the like of the product before or after the vacuum freeze-drying so as to correspond to the use. Aa raw material for an instant soup corresponding to the use is obtained by adding adjuvant material containing small amount of the starch (e.g. a cream, a powdered fat, a seasoning, common salt, sugar, a dextrin and a lactose) to the material in the midway of the production method, and mixing the added product. As a result, the freeze-dried food of the enzyme-treated vegetable paste, and a mixture consisting essentially thereof, and having immediately dissolvable properties can be economically and industrially produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of freeze-dried foods of enzyme-treated vegetable paste having immediate solubility.

[0002]

2. Description of the Related Art The demand for instant soups has been increasing due to the trend toward simple and individualized foods. Furthermore, in recent years, there has been a demand for a differentiated instant soup in pursuit of high added value, in addition to a real taste. Among them, high-viscosity soups with a texture are more preferred for consumers who want a real feel, but high-viscosity instant soups with a texture are very difficult to manufacture and quality with conventional manufacturing methods. Met.

Conventionally, instant soups are mainly made of dried vegetable powder, mixed with dextrin, dairy material, oil and fat material, seasoning, salt, sugar, starch, etc., and granulated. It is made by adding However, in the conventional production method, the solubility of the instant soup is poor, the instant soup is not immediately soluble, and there are various problems, such as the occurrence of gulls and cages and the occurrence of a concentration gradient after dissolution. F
This problem occurs more prominently in a D-block soup or a powdered soup with a higher viscosity soup, such as a potage soup. This is considered to be due to the use of a large amount of thickeners such as starch, starch, gums and the like contained in vegetables as a main raw material. For these reasons, it was difficult to make a full-fledged instant potage soup that was full-fledged and used a lot of ingredients.

[0004]

As described above, even if the conventional vacuum freeze-drying method is applied to a high-viscosity and thick soup having a high concentration of vegetables, the intended purpose is as follows. Cannot be achieved. In other words, starch-containing vegetables have a high viscosity when heated, so they are difficult to handle in production, and most of them have to be manufactured by adding water and increasing convenience during cooking. Raises vacuum freeze drying time and cost during drying, and furthermore,
Creates an increase in product volume. In addition, when water is not added or has little water, dehydration efficiency during vacuum freeze-drying is very poor due to high viscosity, and water absorption is very poor even when freeze-dried food is dissolved in hot water. In the case of general block-shaped freeze-dried foods, the size is about 30 to 60 cm ³ , so that the water absorption up to the center of the block at the time of dissolution is poor, and time and strong stirring are required until complete dissolution. There was a point.

[0005] The present invention solves such problems,
Outstanding new freeze-dried food with immediate solubility
The purpose of the present invention is to develop a new manufacturing method capable of efficiently performing industrial production with a simple operation and a high yield.

Further, the present invention can increase the dewatering efficiency during freeze drying, significantly reduce the cost of vacuum freeze-drying, and is a freeze-dried food using a high-concentration vegetable paste. It is possible to make fresh soup, solves the problem of water absorption up to the center of freeze-dried foods, and has a vegetable concentration of 100%
It is an object of the present invention to provide a new method for producing a freeze-dried food product having extremely good solubility in boiling water, even in a product obtained by vacuum freeze-drying the product.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the object described in the preceding section, and as a result, in producing freeze-dried foods using starch-containing vegetables, the raw material starch-containing vegetables were pasted, This is treated with an amylolytic enzyme alone or in combination with a cell-disrupting enzyme, filled in a tray, preliminarily frozen, and then freeze-dried to obtain a freeze-dried enzyme-treated vegetable paste having immediate solubility. Thus, the present invention has been completed based on such useful new findings.

The present invention uses starch-containing vegetables as a raw material, organically combines an enzyme treatment using a specific enzyme, and a vacuum freeze-drying treatment with pre-freezing. It provides a new method for producing freeze-dried foods of vegetable paste with immediate solubility by adding or interposing raw material processing, etc., and the obtained freeze-dried foods are used as instant soups and potages themselves. In addition, by using the freeze-dried food as a raw material and further mixing a soup base or the like, various instant finished products can be freely produced as appropriate.

The freeze-dried food according to the present invention can be produced, for example, according to the following steps. (Note that the parentheses indicate the desired process.) Raw materials: starch-containing vegetables → (pre-treatment) → fine grinding; pasting (hydrolysis) → enzyme treatment → heating; heat treatment, enzyme inactivation, sterilization → (other raw materials ) → Cooling → Filling → Pre-freezing → (Pulverization, granulation) → Vacuum freeze-drying → (Pulverization, granulation) → Freeze-dried food

(1) First, starch-containing vegetables are physically finely pulverized. Vegetables used here include corn, pumpkin, potatoes (sweet potatoes, potatoes, sweet potatoes, potatoes, etc.), and beans (red beans, soybeans, peas, pigtails, broad beans, black beans, green beans, etc.), etc., and starch. The higher the content, the better the effect.

[0011] Vegetables may be used as they are by removing unnecessary substances such as skins and cores.
It may be boiled, steamed, frozen or subjected to a pretreatment to be finely pulverized. The pulverization treatment is performed using a crusher or a grinder such as Comitrol, a mass colloider, a chopper, a pulper finisher, etc., in order to improve the reactivity of the enzyme and obtain a paste having a smoother texture. The particle size of the pulverized product is desirably 10 to 200 µm, preferably 50 to 100 µm.

The paste may be used as it is, or water may be added thereto, depending on the purpose of use, by adding water, milk, liquid food or the like. In addition, friction may be reduced by adding a small amount of water during pulverization or crushing, and the fluidity may be improved. However, when the amount of water is too large, the processing efficiency of the vacuum freeze-drying performed later becomes poor, and further, the dried product becomes more porous, so that the bulk of the target product increases, easily collapses, and a large amount of fine powder is generated. .

(2) Next, the starch-containing vegetables that have been finely pulverized and made into a paste are enzymatically treated. As the enzyme treatment conditions, the temperature and pH are appropriately adjusted within a range where the enzyme is not deactivated, and the enzyme treatment is performed. For adjusting the pH, baking soda, citric acid or the like may be used.

As the enzyme used herein, α-amylase is used as a starch-degrading enzyme, and glucoamylase or β-amylase may be used together if necessary, and the treatment is performed using one or more enzymes. Further, only the starch-degrading enzyme may be used, but if necessary, a cell-disrupting enzyme may be used in combination. When a cell disrupting enzyme is used in combination, one or more of cellulase, hemicellulase and pectinase are used. In order to carry out the enzymatic reaction efficiently, it is preferable to use one or more types of amylolytic enzymes and one or more types of cell-disrupting enzymes in combination.

[0015] The enzyme treatment is preferably carried out while constantly stirring the vegetable paste in order to cause the reaction under a constant temperature condition. In order to further pursue high quality, it is preferable to increase the temperature under normal pressure for enzyme deactivation. For this purpose, it is preferable to use an enzyme having low heat resistance, such as an amylase derived from Aspergillus oryzae, a cellulase derived from Trichoderma viride, and a pectinase derived from Aspergillus niger.

(3) After the enzyme treatment, a heat treatment is performed for the purpose of deactivating and sterilizing the enzyme. To end the enzymatic reaction,
Raise the temperature while stirring the vegetable paste. At the same time, sterilization is performed, so it is necessary to raise the temperature to a temperature at which the enzyme can be deactivated and a temperature at which the enzyme can be sterilized. By stirring the paste at the time of raising the temperature, the enzyme is uniformly deactivated, and the variation in the paste temperature in the cooking pot is suppressed, so that the quality is not locally deteriorated.

When ingredients and / or auxiliary ingredients (dextrin, dairy ingredients, oils and fats ingredients, seasonings, salt, sugar, etc.) are added to and mixed with vegetable pastes, the timing of addition is influenced by enzymes. It is desirable to carry out after an enzyme treatment which is less susceptible to heat. However, in the case of addition after the temperature rise, sterilization is further required, so that the temperature needs to be further raised. At this time, it is preferable to constantly stir the paste.
By appropriately selecting and using ingredients and / or auxiliary ingredients, it is also possible to use a freeze-dried food as an instant soup, instant potage, or other instantly soluble instant food final product instead of as a raw material or an intermediate product. .

(4) Next, the heated paste or seasoned paste obtained above is cooled and filled into a molding container. Further, this is preliminarily frozen at a temperature of about −10 ° C. to −40 ° C.

As a container for filling the paste or the seasoning paste, a metal container such as aluminum or stainless steel, or a plastic container such as polyethylene or polypropylene is preferable. The container preferably has a depth of about 5 to 20 mm. The container may have any shape such as a square, a rectangle, or a triangle, or a tray or a tube. The container may have any shape, and the volume may be appropriately set. When freeze-drying is performed after preliminary freezing, the pre-freezing temperature used in the normal freeze-drying method may be used, and the temperature is preferably -20 ° C to -40 ° C depending on the frozen state of the paste.

(5) After preliminary freezing, vacuum freeze-drying is performed.
Depending on the purpose of use, granulation is performed by crushing or cutting and vacuum freeze-drying, or crushing or cutting after vacuum freeze-drying. Vacuum freeze-drying is preferably a paste in which the paste concentration is as high as possible and the addition of moisture is minimized in order to reduce the drying cost. Vacuum freeze-drying may be carried out by a normal production method. Under a high vacuum (1 Torr or less, preferably 0.7 Torr or less) at a temperature that does not deteriorate the quality of the product to be dried under a high vacuum (less than 1 Torr, preferably 0.7 Torr or less) so that moisture sublimation is performed continuously.
The drying is performed under drying conditions such that the drying time is 10 to 30 hours and the final moisture content of the object to be dried is 5% or less.

Depending on the purpose of use, large-sized ones may be cut, crushed, etc. to a size of 70 cm ³ that can be distributed.
Do the following. In addition, by forming small particles by pulverizing or cutting, the solubility and immediate solubility are further increased. However, if the powder is too finely crushed or cut, the quality is almost the same as that of a normal powder, and there is a problem in solubility, which is not preferable. Therefore, the size should be 1 mm ³ or more.

When crushing or cutting before vacuum freeze-drying,
In order to maintain the frozen state, a heavy load is required for the pulverizing operation in a low-temperature environment such as a refrigerator or a freezer, and a large mechanical load is required for pulverizing a frozen product. However, there is little variation in the size of the crushed particles and there is little occurrence of fine powder, etc.,
Loss is reduced and efficiency is good. For this reason, when the hardness of the frozen paste is suitable for pulverization, it is preferable to perform the process before vacuum freeze-drying. In this case, the pre-freezing temperature is
In order to facilitate crushing, crushing, and cutting, it is preferable to set the freezing temperature slightly high so as not to be too soft.
The temperature is preferably −10 ° C. to −25 ° C., but may be appropriately set in consideration of the freezing temperature of the paste, frictional heat at the time of pulverization, and the like.

When crushing or cutting is performed after vacuum freeze-drying, the load on the work is reduced, but the particles are liable to collapse because the dried porous material is crushed. Tends to vary. Therefore, fine powder increases, loss increases, and manufacturing efficiency deteriorates. Therefore, when the paste dried product after vacuum freeze-drying is difficult to collapse, this method may be used. The crushing or cutting method is performed using a die cutter, a chopper, a mincher, an extruder or the like in a frozen state. In the case of a dry state, the drying is performed using a dry pulverizer such as a slicer or a vibration sieve.

[0024] The finished size depends on the purpose of use.
Can be set appropriately. Preferably when dissolved in hot water or water, etc.
In terms of easy solubility, quick solubility, distribution and sales,
1mm ³~ 70cm³, Preferably 3mm³~ 50cm³
It is good to serve to become.

(6) Thus, a freeze-dried food product of the desired enzyme-treated vegetable paste having immediate solubility can be obtained, and can be used as a raw material for an instant soup, a dried vegetable block, or a powdered vegetable in the production of other food products.

The freeze-dried food according to the present invention can be prepared as described above by, after the heat-treatment step, selecting and adding ingredients and / or auxiliary ingredients so as to form an instant soup, for example, It is a final product such as instant soup. Further, the freeze-dried food according to the present invention can also be used as a raw material or an intermediate product for producing a final instant product such as instant soup, and the freeze-dried food is used as a raw material to produce various instant food and drink products. Wide use is possible.

In this case, the freeze-dried food of the enzyme-treated vegetable paste obtained as described above is used as a raw material for, for example, an instant soup or an instant potage, and ingredients and / or auxiliary materials are added thereto according to the purpose. It can be an instant food product. The ingredients and auxiliary materials may be in a liquid state, a powdery state, or a solid state. When packing this, pack the liquid thing as a separate attachment,
It is good to package separately from the freeze-dried food of the present invention.
Further, the powdered or solid product may be packaged as it is, or may be granulated in advance and mixed with the freeze-dried food of the present invention.

Since the freeze-dried food produced by the present invention can be dissolved in boiling water or water, bread other than instant soup (corn soup, corn potage, potato soup, potato potage, pumpkin potage, Chinese soup, etc.) can be used. It can be used for a variety of foods such as manufacturing and confectionery, health foods, beverages (for example, Zenzai, silko, cocoa, fruit juice, vegetable juice, baby food, liquid food, etc.).

In the present invention, the following are non-limiting examples of ingredients. Seafood such as salmon, crab, cod roe, chikuwa, kamaboko, clam, mussels; meat such as pork, beef, chicken, bacon, ham, sausage; vegetables such as spinach, onion, cabbage, sprouts, leek, carrot; mushroom And mushrooms such as shiitake and matsutake; and seaweeds such as seaweed and seaweed.

As auxiliary materials, dairy products, oils and fats products, seasonings, spices, excipients, pastes and the like are used, and non-limiting specific examples are as follows. Raw milk, skim milk powder, whole milk powder, butter, cheese, cream, yogurt, (skim)
Dairy products such as concentrated milk and condensed milk; vegetable oils, animal oils, (semi) hardened oils, oils and fats products such as margarine and shortening;
Seasonings such as sorbitol, stevia, oligosaccharides, soy sauce, mirin, liquors, salt, vinegar, chemical seasonings, various tsuyu, soup stock, bouillon, soups, broths, and various extracts.

As the paste, modified starch and polysaccharide thickener are used. When adding paste, the timing
It is advisable to mix it with freeze-dried food without adding it during the production of freeze-dried food. As the modified starch, an intermediate product generated when a starch is decomposed by adding an acid, an alkali, heat, an enzyme, or the like to a starch, such as soluble starch, British gum, oxidized starch, starch ester, starch ether, octenyl succinate, etc. is appropriately used. Is done.

As the thickening polysaccharide used in the present invention, natural gums are widely used, and the following are exemplified: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, phaceleran, One or more kinds of substances derived from seaweeds, seeds, resins, and microorganisms, such as gum arabic, gellan gum, syllume, and curdlan.

The details of the mechanism of action of the present invention must be considered in future studies. At present, the following is considered. That is, in general, when the concentration of the starch-containing vegetable is increased and vacuum freeze-drying is performed, the starch contained in the vegetable adversely affects the solubility when the hot water returns, and the center of the freeze drive lock does not restore and the core remains. Occurs. In the present invention, the enzymatic reaction is carried out using a starch-degrading enzyme and a cell-disrupting enzyme, so that even if a vegetable freeze-dried product is manufactured with a vegetable concentration of 100%, the solubility in hot water is good, and Will not remain. The fact that the solid content can be made high in vacuum freeze-drying in this way is industrially extremely advantageous in terms of reduction in vacuum freeze-drying cost. In addition, it can be said that if the solubility is improved, consumers can eat instant soup without much trouble and can submit excellent and simple foods.

[0034]

The present invention will be further described with reference to the following examples.

[0035]

Example 1 Frozen sweet corn that had been rapidly rose-frozen was ground with a supermass colloider (trade name, Masuko Sangyo) to obtain a corn paste having an average diameter of 80 μm. After heating 6 kg of this corn paste to 50 ° C. (pH is 7.
2), 3.6 kg of amylase ("Fungamyl 800 L" manufactured by Novo Nordisk) and 1.8 g of two types of cellulase ("Cell Crust 1.5 L" and "Viscozyme L" manufactured by Novo Nordisk) were added and mixed. The mixture was stirred for 30 minutes while keeping the temperature at the above-mentioned temperature to cause an enzyme reaction. After completion of the enzymatic reaction, the mixture was heated to 85 ° C. to deactivate the enzyme, and a corn paste having a low viscosity was obtained.

The corn paste was poured into a molding container (20 mm
× 20mm × 7mm triangular prism), pre-freeze at -18 ° C, vacuum freeze-dry at 0.5 Torr or less,
A dry cone paste in the form of a triangular prism block was obtained. When this dried corn paste was dissolved in hot water or 50 ml of water, it was completely dissolved in 10 seconds, and a smooth and uniform corn paste was obtained. (See Table 1 below)

Further, a soup base 13 obtained by mixing and granulating 7 g of the dried corn paste obtained by this method with seasonings, starch, salt, sugar, powdered milk, oil and fat, dextrin, etc.
g was mixed, 150 ml of hot water was poured into the mixture, and the mixture was gently stirred and reconstituted. After 10 seconds, a corn soup with uniform dispersion and viscous flavor was obtained.

(Comparative Example 1) Example 1 was repeated except that no enzyme was added, and a triangular prism-shaped block-shaped dried corn paste was obtained, and 50 ml of boiling water or water was poured.

The result was a state in which it was floating on the soup surface in its original form, and the taste was uneven and the commercial value was poor. In addition, since a strong viscosity comes out even during the heating process during the production, the fluidity is extremely poor, causing a decrease in heating efficiency, a cause of scorching and a cause of clogging in piping, and a corn paste with a poor flavor and flavor. . (See Table 1 below)

(Comparative Example 2) The amount of corn paste added was 20 wt% based on the weight of the corn paste, 50 wt% was added, and the solid content of the corn paste was 50 wt% with respect to the example 1. Example 1 was repeated except that dextrin was added in an amount of 20 wt% based on the weight of the corn to obtain a dry cone paste in the form of a triangular prism. 50 ml of boiling water or water was poured into this.

The freeze-dried product to which 20% by weight of water has been added floats on the soup surface in its original form,
The taste was uneven and the commercial value was poor. (See Table 1 below) A freeze-dried product made by adding 50% by weight of water had good solubility, but was bulky and fragile. Therefore, it can be said that it is not practical because an increase in the added water leads to a decrease in drying efficiency. (See Table 1 below.) Further, a freeze-dried product made by adding 50% by weight and 20% by weight of dextrin has good solubility, but when adding the same weight of corn solids as in Example 1, It is bulky and ultimately too bulky to achieve the target, making it impractical. (See Table 1 below)

(Comparative Example 3) 5 ° C. after heating without adding enzyme
After cooling, baking soda (1.6% with respect to the weight of the corn paste) was added, and the mixture was filled in a molding container (triangular prism of 20 mm × 20 mm × 7 mm). A dried corn paste was obtained. Even if 50 ml of boiling water or water was poured, the freeze-dried product floated on the surface of the soup, and had a non-uniform taste and poor commercial value. (See Table 1 below)

Comparative Example 4 5 ° C. after heating without adding enzyme
After cooling, whipping with a mixer, 6% by volume
Bubbles were included. This cone paste was filled in a molding tray (triangular prism of 20 mm × 20 mm × 7 mm), preliminarily frozen, and then subjected to vacuum freeze-drying to obtain a triangular prism block-shaped dried corn paste. Even if 50 ml of boiling water or water was poured, the freeze-dried product floated on the surface of the soup, and had a non-uniform taste and poor commercial value.
(See Table 1 below)

The results of Example 1 and Comparative Example described above are shown in Table 1 below, where A to E indicate the following, respectively. A: Weight (g) of one block B: Solubility in hot water (95 ° C.) C: Solubility in water (20 ° C.) D: State after stirring (After dissolving one block of each sample in 50 ml of hot water or water, 10 E: Dissolution rate (%) (1 block of each sample was dissolved in 50 ml of boiling water, and after stirring 120 times in 1 minute, the sugar content of soluble solids (Bri)
x) was measured. Each sample is physically forcibly stirred, and the dissolution rate of each sample is calculated based on the sugar content of 100 when completely dissolved.)

(Table 1) {ABC} ──────────────────────────────── D ED ────────────── ────────────────────── Example Enzyme-treated product 0.9 ◎ 100 ◎ 100 1 Comparative example No enzyme treatment 0.9 × 13 × 431 core remains Comparative example No enzymatic treatment 0.75 × 43 × 432 2-Hydro 20% Core residual Shaved egg-shaped dispersion and insoluble Comparative example No enzyme treatment 0.6 ◎ 56 × 442 2-Hydro 50% Shaved egg-shaped dispersion Comparative example No enzyme treatment 0.9 ◎ 100 × 57 2-Hydroxide 50% Shaved egg dextrin dispersed, insoluble 20% added Comparative example 1.6% sodium bicarbonate 0.9 × 40 × 403 added Remains Remains Remains Comparative Example Whip 6% 0.9 × 56 × 56 4 Bubbles Remains Remains ──────────────────────────── ────────

[0046]

Example 2 Corn was pulverized with Comitrol (trade name; product of Arsell Co.) to obtain a corn paste having an average particle diameter of 100 μm. After heating 10 kg of this paste to 60 ° C., 4 g of amylase (“Orientase AO10” manufactured by Hankyu Bioindustry Co., Ltd.) and two kinds of cellulase (“Cellulosin A” manufactured by Hankyu Bioindustry Co., Ltd.)
C40 "and" Cellulosin HC100 ") were added and dissolved in 2 g each, and the mixture was stirred and reacted for 20 minutes while keeping the above-mentioned temperature. The mixture was heated to 90 ° C. to inactivate the enzyme, thereby obtaining a corn paste having a low viscosity.

To the corn paste, 1 kg of powdered fat and oil and 1 kg of fresh cream were added and mixed. The mixture was pasteurized again by heating at 80 ° C., and the mixture was filled in a plate-like tray. Lyophilized.

The plate-like dried product thus obtained was pulverized with a vibration sieve to obtain coarse particles of 4 to 8 mesh products. 150 ml of hot water was poured into a mixture of 10 g of the coarse particles and 10 g of the soup base, and the mixture was slowly stirred and reconstituted. After 10 seconds, a viscous and flavorful corn potage was obtained which was uniformly dispersed.

[0049]

Example 3 Pumpkin was pulverized with a Comitrol (trade name: Arcel) to obtain a pumpkin paste having an average particle size of 100 μm. After heating 5 kg of this paste to 60 ° C., the amylase (“Fungamil 800” manufactured by Novo Nordisk) was used.
L ") and 1.5 g each of two types of cellulase (" Cerclast 1.5 L "and" Viscozyme L "manufactured by Novo Nordisk), and mixed while keeping the above temperature.
The reaction was stirred for 0 minutes. The mixture was heated to 85 ° C. to deactivate the enzyme, thereby obtaining a pumpkin paste having low viscosity.

The chicken bouillon 5 was added to this pumpkin paste.
After adding and mixing and dissolving 500 g of skim-concentrated milk, the mixture was filled in a polyethylene bag, and -10
After pre-freezing at ℃ once, cut into 5 mm square with a dice cutter (trade name: Enomura Iron Works), pre-freeze at -18 ℃,
Vacuum freeze-dried.

The granular product thus obtained is about 13
g and about 8 g of soup base (seasoning, starch, salt,
Pour 150 ml of hot water into a mixture of the mixture and granulated sugar and dextrin) and gently agitate to restore. After 10 seconds, a pumpkin with a homogeneous, viscous and flavorful pumpkin is obtained. Obtained.

[0052]

According to the present invention, pasteurized and enzyme-treated vegetables can be freeze-dried at a high concentration in a vacuum, and a freeze-dried food of an enzyme-treated vegetable paste having good solubility can be provided. It has high utility value, such as application to potage soup-based instant soup, which had problems with its properties. In addition, the fact that the solid content can be made high in vacuum freeze-drying is industrially extremely advantageous in terms of reduction in vacuum freeze-drying cost.

────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] March 27, 2000 (2003.
7)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0035

[Correction method] Change

[Correction contents]

[0035]

Example 1 Frozen sweet corn that had been rapidly rose-frozen was ground with a supermass colloider (trade name, Masuko Sangyo) to obtain a corn paste having an average diameter of 80 μm. After heating 6 kg of this corn paste to 50 ° C. (pH is 7.
2) Amylase ("Fungamil 800L" manufactured by Novo Nordisk) 1.8 g each of 6 g and two kinds of cellulases ("Cerclast 1.5 L" and "Viscozyme L" manufactured by Novo Nordisk) were added and mixed, and the mixture was stirred for 30 minutes while keeping the above temperature to carry out an enzyme reaction. After completion of the enzymatic reaction, the mixture was heated to 85 ° C. to deactivate the enzyme, and a corn paste having a low viscosity was obtained.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/40 A23L 1/40 4B069 2/39 3/44 3/44 2/00 Q (72) Inventor Hiroshi Ishizaka 3-22-9 Noritakenaka, Gifu City, Gifu Prefecture F-term (reference) 4B016 LC06 LE02 LG05 LK12 LK18 LP01 LP08 4B017 LC08 LE01 LG06 LG20 LK13 LK23 LL04 LP03 LP06 LP18 4B022 LA05 LB06 LJ04 LJ08 LS06 4B032 LC03 LE01 LF03LF01 LH49 LK02 LK06 LP05 LP09 LP24 4B047 LB09 LE06 LF08 LG27 LG39 LG57 LP07 LP08 LP18 4B069 BA03 BA07 BA12 HA01 HA18 KC20 KC29

Claims (9)

[Claims] 1. A starch-containing vegetable which has been physically pulverized or a water-containing vegetable is treated with one or more kinds of starch-degrading enzymes which promote the decomposition of starch tissue of the vegetable. A method for producing a freeze-dried food, comprising pre-freezing after filling into a molded container, and freeze-drying in a vacuum. 2. A starch-containing vegetable which has been physically pulverized or a mixture thereof is added to one or more starch-degrading enzymes which promote the decomposition of starch tissue of a vegetable, and a cell-destructing enzyme which promotes the decomposition of cell tissue. Perform enzyme treatment using at least one of them, after inactivation of the enzyme, cooling, filling into a molding container, pre-freezing,
A method for producing freeze-dried food, which comprises freeze-drying in a vacuum. 3. A freeze-dried food having a size of 1 mm ^{3 to} 70 cm ³ , if necessary, before or after vacuum freeze-drying, wherein the size of the freeze-dried food is reduced to 1 mm ^{3 to} 70 cm ^3. Production method described in 1. 4. The method according to claim 1, wherein the starch-containing vegetable is at least one of vegetables having a high starch content selected from corn, pumpkin, potatoes, and beans. Production method as described. 5. An α-amylase is used as a starch-degrading enzyme, and if necessary, one or more of glucoamylase and β-amylase are used in combination, and cellulase, hemicellulase and pectinase are used as cell-disrupting enzymes. 5. Use of at least one of the above.
The production method according to any one of the above items. 6. Ingredients and / or vegetable paste after enzyme deactivation
The method according to any one of claims 1 to 5, wherein an auxiliary material is added and mixed. 7. A freeze-dried food having immediate solubility, which is produced by the production method according to any one of claims 1 to 6. 8. Mixing and / or mixing of ingredients and / or auxiliary ingredients which may be granulated with the freeze-dried food according to claim 7.
Or an accompanying instant food. 9. The instant food, wherein the instant soup, instant potage, instant stew,
The instant food according to claim 8, which is another dry beverage.