JP2002051695A - Dried vegetable and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dried vegetable excellent in processability and productivity, and capable of easily obtaining the dried vegetable having a good flavor. SOLUTION: This method for producing the dried vegetable is characterized by drying the raw material vegetable and then heating for roasting the above vegetable.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a dried vegetable and a method for producing the same, and more particularly to a dried vegetable having a good flavor and a good flavor and a method for producing the same. The dried vegetables of the present invention are particularly suitable as ingredients for instant noodles, instant soups, and noodle-type instant noodles.

[0002]

2. Description of the Related Art In a conventional method of producing dried vegetables, a method of performing a drying treatment so as to maintain the flavor inherent in vegetables as much as possible has been adopted. In such a method for producing dried vegetables, saccharides are sometimes added to increase the product yield from the raw material, or the osmotic pressure of the saccharide is used to speed up the reflow of the product. In the conventional method for producing dried vegetables, there is a problem that flavor is scattered during the drying step by drying the vegetables by seasoning such as roast. In addition, drying the seasoned vegetables may result in poor workability and productivity, such as oxidation of fats and oils during drying and sticking of the dried matter to the dryer. Therefore, an object of the present invention is to provide a method for producing a dried vegetable, which is excellent in workability and productivity, and can easily obtain a dried vegetable having a good flavor and a good flavor.

[0003]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above-mentioned object can be achieved by heating and roasting raw vegetables after drying, not before drying. . The present invention has been made on the basis of the above findings, and provides a method for producing a dried vegetable, comprising drying a raw vegetable and then heating and roasting the vegetable. The present invention also provides a dried vegetable produced by the above method.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a dried vegetable of the present invention will be described in detail. The raw vegetable used in the method for producing a dried vegetable of the present invention is not particularly limited,
For example, leek, cabbage, carrot, onion, corn, potato, chive, eggplant, sprouts, garlic and the like can be mentioned. If necessary, the raw material vegetables may be subjected to pretreatment such as sorting, washing, cutting, blanching, and sterilization by a conventional method. In the method for producing a dried vegetable of the present invention, the above-mentioned raw vegetable is first dried. As a method for drying the above-mentioned raw vegetables, conventionally, a method used for producing dried vegetables can be used without particular limitation, and examples thereof include hot air drying, vacuum freeze drying, and vacuum drying. There is no restriction.

[0005] Next, the above vegetables are roasted by heating. As a method of heating and roasting the above vegetables, for example, a method of bringing the above vegetables into contact with a plate, a net or a shelf preferably heated to 80 to 800 ° C can be mentioned. The temperature is more preferably from 200 to 350 ° C. The time for contacting the vegetable with the board, net or shelf is preferably 1 to 300 seconds, more preferably 3 to 30 seconds. If the heating temperature is lower than 80 ° C., the vegetables are less likely to burn, and if the heating temperature is higher than 800 ° C., the whole vegetables may be burnt instantaneously. In addition, it is often necessary to adjust the time during which the vegetables are brought into contact with the plate, net or shelf depending on the target vegetables and the degree of scorching.
As a heating source used for heating and roasting the vegetables in the present invention, any heating source may be used as long as it can maintain a constant temperature, and there is no particular limitation. , Oil and electricity can be used. Among the above, because of high stability and safety,
Electricity is the preferred heating source.

[0006] The plate, net, and shelf used for heating and roasting the above vegetables are preferably made of a material that is hard to adhere to the vegetables during heating, and that the obtained dried vegetables are easily peeled off, and are not easily heated for a long time. Any material may be used as long as it can withstand, and examples thereof include materials such as stone, iron, stainless steel, glass, silicon, and Teflon. In the case of using a plate, it is preferable to use a glass fiber cloth subjected to Teflon processing. When a net or shelf is used, it is preferable to use stainless steel.

[0007] In the method for producing dried vegetables of the present invention,
A seasoning may be added when heating and roasting the above vegetables. Examples of the seasonings include fats and oils, soy sauce, amino acids, salts, and sugars. By adding such a seasoning when heating and roasting the above vegetables, it becomes possible to add a cooking-like flavor to the obtained dried vegetables. Dried vegetables obtained by the method for producing dried vegetables of the present invention are those having a good flavor,
It is particularly suitable as an ingredient for instant noodles, instant soups, and instant noodles of the raw noodle type.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to embodiments. It goes without saying that the scope of the present invention is not limited to the examples. Example 1 White leek was sliced to a width of 8 mm, and then the white leek was vacuum freeze-dried by a conventional method to obtain a vacuum freeze-dried white leek (drying material: 8.0%, normal pressure heating drying method). Next, 10.0 g of the obtained vacuum freeze-dried white leek is spread quickly and uniformly over Teflon-treated glass fibers, whose surface temperature has been previously heated to 200 ° C. with an electric heater, and heated for 3 seconds. The freeze-dried white onion was browned to obtain 9.9 g of a dried vegetable (dried white onion) of the present invention.

The dried white onion obtained as described above was compared with a vacuum freeze-dried white onion before browning in terms of texture, color tone and flavor. The dried white onion of the present invention had a unique sweet flavor generated when raw white onion was baked, and also had a sweet and appetizing flavor when eaten. On the other hand, vacuum freeze-dried white onion is
It did not have the distinctive sweet flavor that occurs when roasting raw green onions, had no sweetness when eaten, and had no appetizing flavor. In addition, 1.0 g each of the obtained dried leek and vacuum freeze-dried leek of the present invention,
It was added to 100 ml of hot water at 90 ° C. in a 200 ml beaker, reconstituted, and the degree of reconstitution was compared. There was no difference between the two in the time of the hot water return itself and the condition of the return. When the dried white onion of the present invention was reconstituted, it had a sweet flavor similar to that when dried, and had a sweet and appetizing flavor when eaten. It had no flavor and appetizing flavor.

Example 2 A corn was freeze-dried in a conventional manner to obtain a freeze-dried corn. Then, the obtained vacuum freeze-dried corn 100
g was quickly spread on a stainless steel mesh (3 mm square opening) whose surface temperature had been previously heated to 300 ° C. with an electric heater, heated for 3 seconds, and the vacuum freeze-dried cone was browned. 99 g of dried vegetables (dried corn) were obtained.
About the dried corn obtained as above, texture,
The color and flavor were compared to the lyophilized corn before browning. The dried corn of the present invention has a unique sweet flavor that occurs when baking raw corn,
When eaten, it had a sweet and appetizing flavor. In contrast, vacuum freeze-dried corn does not have the unique sweet flavor that occurs when baking raw corn,
It had no sweetness when eaten and had no appetizing flavor.

The dried corn and the vacuum freeze-dried corn of the present invention obtained were each 2.0 g in 200 m.
1 was added to 100 ml of hot water at 90 ° C. in a beaker, and the hot water was reconstituted. There was no difference between the two in the time of the hot water return itself and the condition of the return. When the dried corn of the present invention was reconstituted, it had a sweet flavor similar to that at the time of drying, and had a sweet and appetizing flavor when eaten, but the vacuum freeze-dried corn had a sweet flavor. And had no appetizing flavor.

Example 3 A corn was freeze-dried in a conventional manner to obtain a freeze-dried corn. Then, the obtained vacuum freeze-dried corn 100
Then, 5.0 g of purified palm oil was added to and mixed with the resulting mixture, and a seasoning in which 1.0 g of powdered soy sauce and 4.0 g of dextrin were previously mixed was sprinkled and mixed. This flavored corn is evenly dispersed in a cloth made of Teflon-coated glass fiber,
After being placed on an electric heater heated to 320 ° C. and subjected to heat browning for about 4 seconds, it was quickly cooled naturally on a recovered aluminum cooling plate to obtain 108 g of a dried cone. The dried corn obtained as described above was compared with the seasoned vacuum freeze-dried corn before browning, the raw vacuum freeze-dried corn, and the dried corn of Example 2 in terms of texture, color and flavor. The dried corn of this example had a unique sweet flavor generated when baking raw corn soaked in soy sauce, and also had a sweet and appetizing flavor when eaten. On the other hand, the seasoned vacuum freeze-dried corn before browning had a soy sauce scent, but did not have the unique sweet flavor generated when baked, the burnt smell of soy sauce, and ate Sometimes lacked sweetness and had no appetizing flavor. The raw vacuum freeze-dried corn had a soy sauce aroma but no sweet or appetizing flavor. The dried corn of Example 2 had a unique sweet flavor that was generated when raw corn was baked, had a sweet and appetizing flavor when eaten, but had a burnt smell of soy sauce. Did not have. Further, 2.0 g of each of the obtained dried corn and the vacuum freeze-dried corn of the present invention was added to 100 ml of hot water at 90 ° C. in a 200 ml beaker, and hot water was reconstituted. There was no difference between the four items in the time and the condition of the hot water return itself. When the dried corn of the present example and the dried corn of Example 2 were reconstituted, as in the case of drying, both had a sweet flavor, and had a sweet and appetizing flavor when eaten. The example was stronger.
Also, the freeze-dried corn did not have a sweet flavor and an appetizing flavor. The seasoned vacuum-dried corn before browning also had some soy sauce flavor, but lacked the appetizing flavor as in the examples.

Example 4 After washing 274 g of soybean sprouts, 0.2% at 90 ° C. for 60 seconds after washing.
After boiling with an aqueous solution of calcium chloride, the mixture was immediately cooled and naturally dehydrated to obtain 215 g of boiled sprouts. This bean sprouts was dried to 125 g with a microwave heating vacuum dryer, 43.8 g of trehalose and 0.2 g of 60% extracted tocopherol were added, mixed and allowed to stand for 10 minutes. This was further dried with a microwave heating vacuum dryer to obtain 21.3 g of vacuum-dried sprouts. The vacuum-dried sprouts were evenly dispersed on a glass fiber-treated Teflon-treated cloth, placed on an electric heater heated to 300 to 320 ° C., heated for about 20 seconds, and then quickly collected. Then, the mixture was naturally cooled to obtain 21.0 g of dried sprouts. The dried sprouts obtained as described above were compared with reduced-pressure dried sprouts before being browned in terms of texture, color and flavor. The dried bean sprouts of the present invention had a unique savory flavor generated when the bean sprouts were fried, and had a savory and appetizing flavor even when sprouts were eaten. On the other hand, the dried sprouts under reduced pressure did not have a unique flavor generated when raw sprouts were fried, and did not have an appetizing flavor when eaten. The dried sprouts of the present invention and the dried sprouts under reduced pressure were each 2.0 g in 200 ml.
In a beaker, add 100ml of hot water at 90 ℃
The degree of hot water return was compared. There was no difference between the two in the time of the hot water return itself and the condition of the return. When the dried bean sprouts of the present invention are reconstituted, as in the case of drying, they have a fragrant flavor, and when eaten, they have an appetizing flavor with a feeling of cooking,
The vacuum-dried bean sprouts did not have the flavor and appetizing flavor like the product of the present invention.

[0014]

As described in detail above, according to the method for producing dried vegetables of the present invention, dried vegetables having good flavor can be easily obtained. Moreover, the dried vegetables obtained by the method for producing dried vegetables of the present invention had good flavor.

Claims (3)

[Claims] 1. A method for producing a dried vegetable, comprising drying a raw vegetable and then heating and roasting the vegetable. 2. The method for producing a dried vegetable according to claim 1, wherein a seasoning is added when the vegetable is heated and roasted. 3. A dried vegetable produced by the production method according to claim 1.