JP2001197861A - Method and apparatus for drying berry having epicarp, method for drying pickled ume and method for drying blueberry - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus for drying pickled ume having excellent appearance, sense of touch by teeth and reconstitution properties. SOLUTION: Pickled ume 29 is fed to an endless belt 10 having about 400 mm of width dimension of a belt conveyor 11 under a condition of about 3.75 kg/m2. The pickled ume 29 is irradiated with microwave of about 2,450 MHz frequency for about 6 minutes from three microwave generating means 15 and 15 having 1.7 kW output and subjected to a first drying. A part of water of epicarp on the surface of the pickled ume 29 is evaporated as water vapor, a part of water in the inside of the pickled ume is made into water vapor, tension is applied to the epicarp by internal pressure in a such a degree as not to break the epicarp to make the pickled ume in a round swollen state. The pickled ume 29 is not cooled, immediately transported to a heating and drying chamber 7 and air heated to about 50 deg.C is sent from the lower part to the upper part of the endless belt 10 at about 1 m/second for 16 hours to dry the pickled ume by hot air. Dried pickled ume having excellent reconstitution properties, preservable for a long period of time, having about 13% water content in a spongy state, crispness and excellent sense of touch by teeth when eaten, not changing a flavor, being reconstituted with warm water, Sake, etc., in a short time is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a drying method for drying berries having epicarp, an apparatus therefor, a drying method for drying ume pickles, and a drying method for blueberry.

[0002]

2. Description of the Related Art Conventionally, for example, as a dried product of dried plums or simply pickled plums without drying the plum fruit, a binder such as dextrin is added to the dried plums or plum pickled meat, and dried and granulated. Various types are known, such as pellets suitable for eating directly afterwards, dried plum dried by hot air drying etc. and eating directly, as well as preserved foods to be re-dried plums or pickled plums by reconstitution I have.

[0003]

However, in a configuration in which a pellet is formed, it is difficult to improve the willingness to purchase because additives such as a binder are mixed. In addition, depending on the additive, the original taste of the plum meat may be impaired. Further, in a configuration in which dried plums are directly dried by hot air or the like, for example, even a substantially spherical plum pickle shrinks to cause a plurality of wrinkles on the outer surface, which impairs the appearance. Furthermore, it becomes hard in the shrunk state after drying, it is difficult to eat directly, it is difficult to obtain a good texture, and there is a problem that it takes time to return water.

[0004] These problems are not limited to dried plums and pickled plums, but also apply to various vegetables and fruits.

In view of the above problems, the present invention provides a method of drying a berry having a rind with good appearance, good texture and good water reversion, an apparatus therefor, a method of drying ume pickles, and It is intended to provide a method for drying blueberry.

[0006]

According to a first aspect of the present invention, there is provided a method for drying a berry having an epicarp by irradiating a microwave to the berry having an epicarp under an internal pressure so as not to rupture the epicarp. A part of the moisture in the inside is evaporated as water vapor and microwave dried, and the berries after the microwave drying are heated and dried by heating.

[0007] Then, under the condition that the epicarp does not rupture due to the internal pressure, the berries having the epicarp are irradiated with microwaves to evaporate a part of the moisture inside as steam, and then heated and dried. The inside is dried with a sponge-like swelling without generating etc., the appearance is improved and good texture is obtained when eating directly, good to restore to the original state in a short time with warm water or sake Easy reversion is obtained.

According to a second aspect of the present invention, there is provided a method of drying a berry having an outer rind, wherein the heating and drying is performed by removing water vapor generated by microwave irradiation. This is done before changing to moisture.

[0009] Since the steam generated by microwave irradiation is heated and dried before changing to moisture, it is possible to prevent the internal pressure from being reduced due to the change of steam into moisture, thereby preventing the outer peel from shrinking and causing wrinkles. I do.

According to a third aspect of the present invention, there is provided a method for drying a berry having a rind, wherein the berry having a rind is heated to evaporate a part of the water therein, followed by drying by heating. The berries are irradiated with microwaves under conditions that do not rupture the rind by the internal pressure, and are dried by microwaves.

[0011] Then, since the berries having an epicarp are heated to evaporate a part of the water inside, and then dried by irradiating microwaves under conditions that the epicarp does not burst due to the internal pressure, for example, blueberry or the like Even if the epicarp has low air permeability,
By evaporating water to some extent by heating in advance, the inside of the epicarp was dried in a spongy swollen state without rupture of the epicarp without rupture of the epicarp, improving the appearance and eating directly In this case, a good texture is obtained, and a good return property of restoring the original state in a short time with warm water or sake is obtained.

According to a fourth aspect of the present invention, there is provided a method for drying a berry having an outer rind according to the third aspect, wherein the moisture is about 30% or less before the microwave irradiation. It is heated and dried until it becomes

[0013] By heating and drying until the water content is reduced to about 30% or less before microwave irradiation, the berries can be easily dried without rupture of the epicarp when drying by microwave irradiation. Is done.

A method for drying a berry having an epicarp according to claim 5, wherein the berry having an epicarp is heated and dried while being irradiated with microwaves under such a condition that the epicarp is not ruptured by internal pressure. It is.

[0015] Then, the berries having the epicarp are heated and dried while irradiating the microwave with the microwave under the condition that the epicarp is not ruptured due to the internal pressure, so that the inside of the epicarp does not generate wrinkles and the like, and the inside is expanded like a sponge. It is dried in a dry state, has an improved appearance, has a good texture when eaten directly, and has a good reversion property of being restored to its original state in a short time with warm water or sake.

[0016] The method for drying a berry having a rind according to claim 6 is the method for drying a berry having a rind according to any one of claims 1 to 5, wherein the heating and drying are performed by applying hot air to the berry. The air is blown upward from below.

[0017] Since hot air is blown upward from below to the berries during the heating and drying, the hot berries contact the whole berries to heat and dry them almost uniformly.

According to a seventh aspect of the present invention, there is provided a method for drying ume pickles, comprising applying a microwave having a frequency of about 2450 MHz to the ume pickles for at least one minute.
After irradiation for 5 minutes or less, hot air of 50 ° C. or more and 180 ° C. or less is blown for 5 hours or more and 24 hours or less to perform hot air drying.

The frequency of the pickled plum is about 2450 MHz.
After irradiating the microwave for 1 minute or more and 15 minutes or less, hot air of 50 ° C. or more and 180 ° C. or less is sent for 5 hours or more and 24 hours or less to dry with hot air, so that the inside is sponge-like without wrinkles or the like. It is dried in the swollen state, improves the appearance and gives a good texture when eaten directly without losing the flavor, and has a good return property that restores to the original state in a short time with hot water or sake. Can be

Here, if the microwave irradiation time is shorter than 1 minute, a certain dry state cannot be obtained, wrinkles occur in hot air drying in the subsequent stage, and if the microwave irradiation time is longer than 15 minutes,
Since the rate of damage such as tearing of the epicarp increases, the microwave irradiation time is set to 1 minute or more and 15 minutes or less.
Also, if the hot air temperature is lower than 50 ° C., it takes a long time to dry and cannot be dried efficiently. If the temperature is higher than 180 ° C., the composition of ume pickles changes, and the texture, taste, flavor, etc. change, Hot air temperature of 50 ° C or more and 180
It should be below ° C. Further, if the hot air drying time is shorter than 5 hours, the drying is not sufficiently performed, and the preservability is reduced. If the drying time is longer than 24 hours, the drying is excessively performed, and the composition of ume pickles changes, thereby changing the texture, taste, and flavor. Since there is a possibility that the hot air drying time is set to 5 hours or more and 24 hours or less.

[0021] The method for drying blue berry according to claim 8 is as follows.
The hot air of 50 ° C. or more and 180 ° C. or less is sent to Blue Berry for 10 hours or more and 30 hours or less, dried with hot air, and then irradiated with a microwave having a frequency of about 2450 MHz for 1 minute or more and 15 minutes or less.

The hot air of 50 ° C. or more and 180 ° C. or less is sent to Blue Berry for 10 hours or more and 30 hours or less and dried by hot air, and then a microwave having a frequency of about 2450 MHz is irradiated for 1 minute or more and 15 minutes or less for drying. The inside is dried in a spongy, round, swollen state without wrinkles, etc., which improves the appearance and gives a good texture when eaten directly without sacrificing flavor, and can be done in a short time with hot water or sake etc. Good returnability to restore the original state is obtained.

Here, if the temperature of the hot air is lower than 50 ° C., it takes a long time to dry and cannot be dried efficiently.
If the temperature is higher than 0 ° C., the composition of blue berry changes, and the texture, taste, flavor and the like change, so the hot air temperature is set to 50 ° C. or more and 180 ° C. or less. Further, if the hot air drying time is shorter than 5 hours, it is not dried sufficiently, and the storage stability is reduced. If it is longer than 24 hours, it is excessively dried, the composition of blueberry changes, and the texture, taste, flavor, etc. change. The hot air drying time should be longer than 5 hours 24
It should be no more than hours. Furthermore, if the microwave irradiation time is shorter than 1 minute, a certain degree of dryness cannot be obtained, wrinkles occur during hot air drying in the subsequent stage, and if the irradiation time is longer than 15 minutes, the rate of damage such as tearing of the outer skin increases. Therefore, the irradiation time of the microwave is set to 1 minute or more and 15 minutes or less.

According to a ninth aspect of the present invention, there is provided an apparatus for drying berries having an epicarp, wherein the berries having an epicarp are irradiated with microwaves to remove a part of the internal moisture without causing the epicarp to burst by internal pressure. It is provided with a microwave drying means for evaporating as water vapor and a heating and drying means for heating and drying the berries.

Microwave drying is performed by irradiating microwaves to the berries having rind without rupture of the rind by the internal pressure to evaporate a part of the moisture inside as steam, and heating the berries. By the combined use with heating drying to dry,
The inner skin is dried in a spongy, swollen state without wrinkles, etc., which improves the appearance and gives a good texture when eaten directly. A good reversion property to restore to the original is obtained.

[0026]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The configuration of a ume pickle drying apparatus according to an embodiment of the present invention will be described below with reference to the drawings.

In FIG. 1, reference numeral 1 denotes a drying device. The drying device 1 includes a housing 2 and a pedestal 3 for supporting the housing 2.

The housing 2 has a hollow inside, a longitudinal box shape having a longitudinal dimension of about 2600 mm and a width dimension of about 800 mm, and has a tunnel kiln shape having opening ports 4 and discharging ports 5 at both ends in the longitudinal direction. Is formed. And
In the housing 2, for example, a preheating chamber 6 is formed on the side where the longitudinal input port 4 opens, and a heating and drying chamber 7 is formed on the side where the longitudinal discharging port 5 opens. A microwave irradiation chamber 8 is defined between the heating chamber 6 and the heating / drying chamber 7.

The pedestal 3 is formed in a substantially box-like shape in which the housing 2 is placed and held below the elongated box-shaped housing 2.

Further, the drying device 1 is provided with a belt conveyor 11 having a net-like endless belt 10 having a width of about 400 mm, which can be ventilated, for example, as a conveying means. An endless belt 10 is provided to extend over a plurality of pulleys 12 in the pedestal body 3 through the discharge port 5 through the microwave irradiation chamber 8 and the heating / drying chamber 7.

In the microwave irradiation chamber 8, a frequency used in a home microwave oven, for example, is approximately 245.
Three microwave generating means 15 are provided as microwave drying means with an output of 1.7 kW for introducing microwaves of 0 MHz. In addition, even if the opening through which the endless belt 10 opening into the microwave irradiation chamber 8 is inserted is formed by the preheating chamber 6 and the heating / drying chamber 7,
Does not leak out.

In the lower part of the heating and drying chamber 7, a hot air introduction passage is provided.
As shown in FIG. 3, a blower 22 such as a blower that blows air, which has been dust-removed through a filter 21, into the hot air introduction path 20, and a blower means 20. A heating / drying means 24 including a heating means 23 such as a heater for heating the air blown by the air 22 to generate hot air is provided.

Further, a hot air introduction passage is provided in the heating and drying chamber 7.
The air permeable endless belt 10 is circulated from below without blowing the hot air to be slidably sandwiched between the side edges of the endless belt 10 of the belt conveyor 11 slidably with the peripheral edge of the blower port 25 of 20 and upward. A guide member 26 for guiding is provided.

Further, an exhaust port 28 which can be opened and closed by an opening and closing device 27 such as a damper is formed in an upper portion of the heating and drying chamber 7.

Next, the drying operation of the drying apparatus of the above embodiment will be described.

The following description will be made using a pickled plum 29 obtained by pickling salted plum fruit, which is commercially available as a berry having a rind, as a material to be dried. The microwave irradiation chamber 8 has a belt conveyor 11 having an endless belt 10 having a width of about 400 mm.
The area irradiated with microwaves is formed to about 0.4 m ² on the ume pickle 29 conveyed by the above method, and the ume pickle 29 is put on the endless belt 10 of the belt conveyor 11 under the condition of about 3.75 kg / m ^2. I put it in.

Then, three microwave generating means 1 having an output of 1.7 kW are added to the ume pickles 29 conveyed by the belt conveyor 11.
A microwave with a frequency of about 2450 MHz
Irradiation is carried out for at least 15 minutes and at most 15 minutes, preferably for about 6 minutes to perform primary drying, which is microwave drying. By this microwave irradiation, the plum pickles 29 are in a state of being swollen round. That is, a part of the moisture of the epicarp on the surface of the ume pickle 29 evaporates as water vapor, and a part of the water inside the ume pickle 29 becomes water vapor, and tension is applied to the epicarp by an internal pressure that does not break the epicarp. It acts and becomes a state which swells round.

Here, if the microwave irradiation time is shorter than 1 minute, a certain dry state cannot be obtained, wrinkles occur in hot air drying in the subsequent stage, and if the microwave irradiation time is longer than 15 minutes,
Since the rate of damage such as tearing of the epicarp increases, the microwave irradiation time is set to 1 minute or more and 15 minutes or less, preferably about 6 minutes.

It should be noted that this microwave irradiation causes
It is considered that the moisture of 29 was dried from approximately 54% to 34% before the treatment, and the internal water vapor was also evaporated through the epicarp.

Further, the ume pickles 29, which were first dried to some extent by microwave irradiation and dried to some extent, are immediately conveyed to the heating and drying chamber 7 without cooling, and subjected to second drying as heating and drying. That is, 50 ° C. or higher and 180 ° C. or lower, preferably approximately 50 ° C.
The heated air is blown from below the endless belt 10 at about 1 m / sec for 5 hours to 24 hours, preferably for about 16 hours, and is dried with hot air. I got some dried plum pickles. In addition, the ume pickle 29 is moved up and down in small increments on the endless belt 10 by this blowing of hot air,
Hot blast was sent to the entire ume pickle 29.

Here, if the temperature of the hot air is lower than 50 ° C., it takes a long time to dry and the drying cannot be performed efficiently.
If the temperature is higher than ℃, the composition of ume pickles changes, and the texture, taste, flavor, etc. change.
The temperature is 0 ° C or more and 180 ° C or less, preferably approximately 50 ° C. Further, if the hot air drying time is shorter than 5 hours, it is not dried sufficiently, and the preservability is reduced. If it is longer than 24 hours, it is excessively dried, the composition of ume pickles changes, and the texture, taste, flavor, etc. change. Therefore, the hot air drying time is set to 5 hours or more and 24 hours or less, preferably about 16 hours with hot air at about 50 ° C.

The obtained dried ume pickles are dried and solidified in a state of being swollen in a round shape after irradiation with microwaves. As a result, the flavor was the same as before pickling 29 before drying. Furthermore, by dipping the dried ume pickle in a liquid such as water, sake, hot water, hot water, etc., it was possible to restore the substantially spherical ume pickled state in a short time, and good reversion was obtained.

As described above, the ume pickles 29 are irradiated with microwaves without rupture of the epicarp due to the internal pressure to evaporate a part of the moisture inside as steam, and then heated and dried. The inside is dried in a spongy, round, swollen state without producing, and the appearance is improved and a good texture is obtained when eaten directly without losing the flavor. Good returnability to restore the state can be obtained.

Also, since the steam generated by the microwave irradiation is secondarily dried by hot air immediately before being cooled and changed to moisture, the internal pressure is reduced by the steam changing to moisture, and the epicarp shrinks. Wrinkling can be prevented.

Furthermore, since hot air is blown from the lower side to the upper side of the ume pickle 29 during the second drying, the hot air comes into contact with the entire ume pickle 29, so that the ume pickle 29 can be heated and dried substantially uniformly.

In the above embodiment, the description is made by drying the ume pickle 29. However, the present invention is not limited to the ume pickle 29, but also a processed product of a fruit having an outer rind such as umeboshi, ume, grape, loquat,
Apricots, figs, peaches, plums, and other berries with any rind that are distributed as so-called fruits can also be made.

The frequency of the irradiated microwave is
The microwave generation means 15 is not limited to 2450 MHz, and may be any microwave. Preferably, it is used.

Further, as the secondary drying, drying by heating with hot air has been described. However, any heating and drying method such as heating and drying by far infrared rays or the like may be used, but as described above, hot air drying is more uniform. It is preferable because a good drying is obtained.

The hot air is not limited to the ventilation flow blown from below, but may be a parallel flow blown along the conveying surface of the endless belt 10 of the belt conveyor 11.

The microwave irradiation chamber 8 and the heating and drying chamber 7 are conveyed on a belt conveyor 11 having an endless belt 10.
The drying is performed by one tunnel kiln type continuous drying apparatus 1 which separates the apparatus and the apparatus. For example, the apparatus for irradiating microwaves and the apparatus for heating and drying are separate components, the configuration for drying in batches, and the rotary type. And any other configuration.

Further, it is not necessary to provide a residual heat chamber.

Also, the step of performing the secondary drying by heating with hot air after the primary drying by irradiating the microwave has been described. For example, as shown in FIG. It may be dried.

That is, in FIG. 4, reference numeral 31 denotes a drying device, and the drying device 31 includes a housing 32. And
The housing 32 has a hollow box shape inside, and is formed in a tunnel kiln shape having an inlet 4 and an outlet 5 respectively opened at both end surfaces in the longitudinal direction. A drying chamber 33 in which the microwave irradiation chamber 8 and the heating / drying chamber 7 of the embodiment shown in FIGS. 1 to 3 are the same is formed substantially in the center of the housing 2.

The drying device 31 is provided with a belt conveyor 11 having a net-like endless belt 10 having a width of, for example, about 400 mm as a conveying means and capable of being ventilated. The endless belt 10 is disposed to be wound around a plurality of pulleys 12 through the discharge port 5 through the outlet.

In the drying chamber 33, there are provided three microwave generating means 15 as microwave drying means having an output of 1.7 kW and introducing microwaves having a frequency of about 2450 MHz used in, for example, a home microwave oven. Is provided. Further, the drying chamber 33 is provided with a heating / drying means 34 provided with a blowing means 22 for blowing hot air from below onto a ume pickle 29, which is a fruit having an epicarp transported by the belt conveyor 11. Further, the drying chamber 33 is provided with exhaust means 36 having an exhaust duct 35 for exhausting the air in the drying chamber 33.

In the drying by the drying device 31, the ume pickles 29 conveyed by the endless belt 10 of the belt conveyor 11 are heated while being irradiated with microwaves.

Similarly, in the embodiment shown in FIG. 4, the ume pickle 29 is irradiated with microwaves without rupture of the epicarp by the internal pressure to partially evaporate the internal moisture as water vapor and then heat and dry. It is dried in a spongy, round and swollen state without wrinkles, etc. on the outer rind, which improves the appearance and gives a good texture when eaten directly without impairing the flavor. For example, it is possible to obtain a good return property of restoring the original state in a short time.

Next, still another embodiment will be described using blue berry instead of ume pickle 29.

The apparatus for drying is obtained by reversing the structure of heating and drying after microwave drying by the drying apparatus 31 shown in FIGS. 1 to 3, that is, the structure of performing microwave drying after heating and drying in advance. .

When drying the blueberry, the air heated at 50 ° C. or more and 180 ° C. or less, preferably about 70 ° C., preferably about 70 ° C. in the heating and drying chamber 7 is fed to the blueberry conveyed on the belt conveyor 11 at about 0.4 m / m. The air is blown from below the endless belt 10 for 10 to 30 hours, preferably for about 24 hours, and dried with hot air, and then heated and dried until the water content becomes about 30%.

The blue berry which has been heated and dried while being conveyed by the belt conveyor 11 is conveyed to the belt conveyor 11 in the microwave irradiation chamber 8 and has a frequency of 1.7 kW output from the three microwave generating means 15 and 15. About 2450MHz
Is irradiated for 1 minute or more and 15 minutes or less, preferably for about 1 minute, followed by microwave drying to obtain a dried blueberry which is a dried substance having a water content of about 13% and can be stored for a long time.

Here, if the temperature of the hot air is lower than 50 ° C., it takes a long time to dry, and the drying cannot be performed efficiently.
If the temperature is higher than 0 ° C., the composition of blue berry changes, and the texture, taste, flavor and the like change. Therefore, the hot air temperature is set to 50 ° C. or higher and 180 ° C. or lower, preferably approximately 70 ° C. Further, if the hot air drying time is shorter than 5 hours, it is not dried sufficiently, and the storage stability is reduced. If it is longer than 24 hours, it is excessively dried, the composition of blueberry changes, and the texture, taste, flavor, etc. change. Therefore, the hot air drying time is set to 5 hours or more and 24 hours or less, preferably about 24 hours with hot air of about 70 ° C. Furthermore, if the microwave irradiation time is shorter than 1 minute, a certain degree of dryness cannot be obtained, wrinkles occur during hot air drying in the subsequent stage, and if the irradiation time is longer than 15 minutes, the rate of damage such as tearing of the outer skin increases. Therefore, the irradiation time of the microwave is set to be 1 minute or more and 15 minutes or less, preferably about 1 minute.

As described above, when the berry of a blueberry or the like dries a low-permeability berry, irradiation with microwaves before drying by heating as in the embodiment shown in FIGS. May rupture and not be dried at a good yield. However, by heating and drying the water to about 30% in advance and then irradiating it with microwaves, it can be easily dried without bursting the epicarp. Can be dried.

[0064]

According to the method for drying a berry having a rind according to the first aspect, the berry is irradiated with microwaves without rupture of the rind by the internal pressure, and a part of the moisture inside is vaporized. As it is heated and dried after being evaporated, it can be dried in a sponge-like swelling state without wrinkles etc. in the outer rind, which can improve the appearance and obtain a good texture, hot water and alcohol etc. Thus, it is possible to obtain a good return property for restoring the original state in a short time.

According to the method for drying a berry having a rind according to the second aspect, in addition to the effect of the method for drying a berry having a rind according to the first aspect, water vapor generated by microwave irradiation Is heated and dried before it changes to moisture, which prevents the internal pressure from dropping due to the change of water vapor to moisture and prevents the epicarp from shrinking and causing wrinkles. A dried fruit is obtained.

According to a third aspect of the present invention, there is provided a method for drying berries having an epicarp, wherein the berries are heated to partially evaporate water therein, and then microwaves are applied under conditions that the epicarp does not burst due to internal pressure. For example, even if the outer rind such as blueberry has low air permeability, the water is evaporated to some extent by heating in advance, so that the outer rind can be wrinkled without rupture. The inside can be dried in a sponge-like swollen state without being improved, the appearance can be improved and a good texture can be obtained when eating directly, and it can be restored to the original state in a short time with warm water or sake etc. Reversion can be obtained.

According to the method for drying a berry having a rind according to the fourth aspect, in addition to the effect of the method for drying a berry having a rind according to the third aspect, the method for drying a berry before irradiating the microwave is applied. Is reduced to about 30% or less, so that the berries can be easily dried without rupture of the rind when drying by irradiation with microwaves.

According to the method for drying a berry having an epicarp according to the fifth aspect, the berry is heated and dried while being irradiated with microwaves under such a condition that the epicarp is not ruptured by internal pressure. The inside can be dried to a spongy swelling state without wrinkles, etc., and the appearance can be improved and a good texture can be obtained, and a good return that restores the original state in a short time with warm water or sake Sex can be obtained.

According to the method for drying berries having rind according to the sixth aspect, in addition to the effect of the method for drying berries having a rind according to any one of the first to fifth aspects, heat drying is also possible. In this case, since hot air is blown upward from the bottom to the fruit, the hot fruit comes into contact with the whole fruit and can be heated and dried substantially uniformly without unevenness.

According to the method for drying ume pickles according to claim 7,
After irradiating ume pickle with microwave of frequency of about 2450MHz for 1 minute or more and 15 minutes or less, hot air of 50 ° C. or more and 180 ° C. or less is blown for 5 hours or more and 24 hours or less, and hot air drying is performed. The inside can be dried into a spongy, round and swollen state, and the appearance can be improved and a good texture can be obtained, and a good return property that can be restored to the original state in a short time with warm water or sake can be obtained. it can.

According to the blueberry drying method of the present invention, hot air of 50 ° C. or more and 180 ° C. or less is applied to Blueberry.
After blowing for 0 to 30 hours and drying with hot air, a microwave having a frequency of about 2450 MHz is applied for 1 minute to 15 minutes.
Because it is irradiated and dried in less than a minute, the inside can be dried in a spongy, round and swollen state without wrinkles and the like, and it is possible to improve the appearance and obtain a good texture,
It is possible to obtain a good reversion property of restoring the original state in a short time with hot water or sake.

According to the ninth aspect of the present invention, the berry is irradiated with microwaves without rupture of the rind by internal pressure, and a part of the moisture inside is evaporated as water vapor. By using microwave drying and heating drying of heating and drying the berries, the inside can be dried in a sponge-like swollen state without causing wrinkles etc. in the epicarp, and the appearance can be improved and good A good feel can be obtained, and a good reversion property of restoring the original state in a short time with warm water or sake can be obtained.

[Brief description of the drawings]

FIG. 1 is a side sectional view of a configuration of a drying apparatus according to an embodiment of the present invention.

FIG. 2 is a sectional view of an end face in the microwave irradiation chamber.

FIG. 3 is an end sectional view of the heating and drying chamber;

FIG. 4 is a side sectional view of a configuration of a drying apparatus according to another embodiment of the present invention.

[Explanation of symbols]

 1,31 Drying device 15 Microwave generating means as microwave drying means 24,34 Heat drying means 29 Ume pickle, a berry with rind

Claims (9)

[Claims] A microwave is applied to a berry having a rind under conditions that the rind is not ruptured by an internal pressure to evaporate a part of the moisture inside as a water vapor, and microwave drying is performed. Heating the dried berries after drying, and drying by heating. 2. The method for drying berries having an epicarp according to claim 1, wherein the heating and drying are performed before water vapor generated by microwave irradiation is changed to moisture. 3. A berry having an epicarp is heated to evaporate a part of the water inside and dried by heating. The microwave is applied to the heated and dried berry under such a condition that the rind is not ruptured by an internal pressure. And drying by microwave drying. 4. Before the microwave irradiation, the water content is about 30%.
%. The method for drying berries having an epicarp according to claim 3, wherein the berries are heated and dried until the amount of the berries becomes less than 10%. 5. A method for drying a berry having an epicarp, wherein the berry having an epicarp is heated and dried while irradiating microwaves under conditions that do not rupture the rind by internal pressure. 6. The method for drying a berry having an epicarp according to any one of claims 1 to 5, wherein in the heating and drying, hot air is blown from above to below from the berry to the berry. 7. Irradiating the ume pickle with a microwave having a frequency of about 2450 MHz for 1 minute or more and 15 minutes or less,
A method for drying ume pickles, characterized in that hot air at a temperature of 180 ° C. or less is blown for 5 hours to 24 hours to dry with hot air. 8. A blue berry is blown with hot air of 50 ° C. or more and 180 ° C. or less for 10 hours or more and 30 hours or less, dried with hot air, and then irradiated with a microwave having a frequency of about 2450 MHz for 1 minute or more and 15 minutes or less. Blueberry drying method. 9. A microwave drying means for irradiating microwaves to the berries having an epicarp and evaporating a part of the moisture inside as steam without rupture of the epicarps by internal pressure, and heating the berries. An apparatus for drying berries having epicarp, comprising heating and drying means for drying.