JP2004033050A - Unfried dry food, and dry food containing the unfried dry food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an unfried dry food having nonconventionally light crispy feeling. <P>SOLUTION: The unfried dry food is produced by soaking small pieces of raw material obtained by cutting fruits or vegetables into small pieces in a saccharides solution followed by drying them. The unfried dry food satisfies the following requirements (1) and either (2) or (3), or (1) and both of (2) and (3): (1) to have a breaking strength of 300-2,000g; (2) to have a surface texture whose fragments each has an average diameter of ≥100μm when seen under a microscope; and (3) to have a substitution rate of 1-30% determined from the following equation. Substitution rate (%) = [ä(dry weight of an unfried dry food)-(dry weight of small pieces of raw material)}÷(moisture weight contained in the small pieces of raw material)]×100. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a non-fried dried food of small pieces of plants and fruits, which is a new form of dried food having a light crispy texture (that is, a light crispy feeling). Also, the present invention relates to a new form of dried food having a light and crisp feeling as a whole, including the above-mentioned non-fried dried food.
[0002]
[Prior art]
As dry foods, snack foods such as fruit and vegetable chips are known, and these are generally produced by subjecting sliced raw materials to drying treatment such as hot air drying, freeze drying, and vacuum drying. However, the dried food produced in this manner has problems such as that the texture is too hard, browning occurs during drying, and sugar is recrystallized due to moisture absorption and moisture absorption during storage.
[0003]
Prior art JP-A-11-269003 discloses that α, α-trehalose accounts for at least 20%, preferably at least 50%, more preferably at least 70% of the water in the active material.
A substituted plant with excellent stability is described. Paragraph number
[0047]
~
Examples 6 and 7 describe a method for producing a dried sliced carrot snack in which steamed sliced carrots are immersed in an aqueous solution of α, α-trehalose at 30 to 60 ° C., and then dried at 40 ° C. with a blow dryer. Have been. By the method described above, the water in the active material is partially replaced with α, α-trehalose to obtain a dried plant having excellent stability.
What you get. Paragraph number
In Example 10, the sliced cucumbers were boiled in a 0.3% sodium bicarbonate (alkaline) aqueous solution at 80 ° C. for 3 minutes, drained, immersed in an α, α-trehalose aqueous solution, and dried. Are also described.
[0004]
Japanese Patent Application Laid-Open No. 2000-50817 proposes a non-fried cooking method characterized by heating and dehydrating a raw material using a high-temperature, high-concentration aqueous solution of α, α-trehalose. In the general frying method, the moisture contained in the raw material is exposed to high-temperature lipids, part or most of which is lost as steam, and the resulting fried food is dehydrated and concentrated. At the same time, instead of moisture,
Will take up a large amount of lipids (paragraph number
[0002]). The mechanism of the above prior art is that a non-fried food with good flavor is obtained by heating and dehydrating a raw material using a high-temperature, high-concentration aqueous solution of α, α-trehalose instead of lipid as a heat medium.
(Paragraph number
[0009]). Also dry non-fried food
(Paragraph number
[0029]
In these prior arts, the raw material is immersed in an α, α-trehalose solution and then dried to obtain dried foods such as fruit and vegetable chips, thereby improving the texture and the like of the dried foods. In any case, the resulting dried food tends to have a dense and hard texture. In the prior art, the obtained product is used as a snack food or as a material for other foods.
[0005]
On the other hand, apart from these prior arts, dried foods in which dried flakes of fruits and vegetables are mixed with corn flakes, granola, cereals, and the like are marketed, and a form of eating with milk is also proposed. However, since the amount of dried flakes of vegetables and fruits is small, the texture and flavor as a whole are not in the range of corn flakes and the like.
[Problems to be solved by the invention]
An object of the present invention is to provide a non-fried dry food which can provide a light and crisp feeling that has never been seen before.
Another object of the present invention is to provide a dry food to be eaten with milk, and to provide a dry food that can provide an unprecedented light and crispy feeling when eaten with milk. is there.
It is a further object of the present invention to provide a dry food that can provide a light crispy feeling and a moderate sour taste when eaten with milk.
It is a further object of the present invention to provide a non-fried dry food which can provide an unprecedented light and crispy feeling to dried apple and / or carrot foods, and a dry food which is eaten with milk containing the same. .
[0006]
[Means for Solving the Problems]
According to one aspect of the present invention,
Fruits, non-fried dried foods manufactured by immersing small pieces of raw materials into small pieces of vegetables and then drying them in a sugar solution,
The non-fried dried food has 1) a breaking strength of 300 to 2000 g, and 2) a surface texture in which the size of a fragment of the surface texture has an average diameter of 100 μm or more when observed by an electron microscope. A non-fried dry food characterized by having a substitution rate of 1 to 30% or both of the above 2) and 3).
Here, this is achieved by providing the replacement ratio (%) = [{(dry weight of non-fried dry food) − (dry weight of raw material piece)} (weight of water contained in raw material piece)] × 100.
[0007]
Further, according to another aspect of the present invention, there is provided the above-mentioned object.
Non-fly-dried carrot pieces made of sliced pieces having a thickness of 0.2 to 5 mm and impregnated with saccharides and having a breaking strength of 300 to 1500 g;
A non-fried dried apple piece consisting of a slice piece having a thickness of 0.2 to 5 mm and impregnated with saccharides and having a breaking strength of 300 to 2000 g;
Puff inflated flour or starch dough, cereal, granola, dried cereals, confectionery, seafood, at least one selected from meat, and
This is achieved by providing a dry food containing the non-fried carrot pieces and the non-fly dried apple pieces in an amount of 50% by mass or more.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Non-fried dry food
First, non-fried dried food, which is a small piece obtained by cutting fruits and vegetables, will be described. In the following, the non-fried dried food in small pieces may be referred to as dried small pieces, and the dried small pieces include dried sliced pieces. Dried foods are dried fruits and vegetables made from fruits, root vegetables, vegetables, mushrooms and the like. There are no particular restrictions on the types of raw fruits and vegetables. Fruits and vegetables can be used alone or in any combination.
[0009]
Suitable raw materials for the dried pieces are roughly classified into the following two types.
(Group 1 raw materials)
Fruits and vegetables, such as root crops, which are not porous and contain a lot of pectic substances and have bubbles inside. Ginseng and radish are particularly suitable, and burdock and lotus root can also be used.
(Raw materials of the second group)
Fruits and vegetables with porous structure that have bubbles inside, especially apples and pears.
Fruits and vegetables that can be used in addition to the above raw materials include strawberries, grapes, bananas, kiwi, mango, papaya, berries, peach, pumpkin, asparagus, cabbage, green peas, and beans.
[0010]
How to make dried small pieces
The dried small pieces may be prepared by any means, but are preferably non-fried products, that is, non-fried vacuum products or the like which have not been dried using oil. In particular, it is desirable to use a non-oil immersion in a sugar-containing solution, followed by drying treatment by hot air drying or the like. These non-fried dried products have a more refreshing flavor compared to reduced-pressure fried products and the like, and can maintain a crisp texture, so by including this, a dry food having a more refreshing flavor and a light crispness can be obtained. This is because they can be obtained.
[0011]
The following are two examples of the method for producing dried small pieces by non-flying.
(First example)
The raw material is immersed in an alkali solution containing saccharides, and then dried by hot air drying or the like. Alternatively, after the raw material is immersed in an alkaline solution, it is further immersed in a solution containing a saccharide, and similarly dried.
In these methods, the cell tissue of the raw material is softened with an alkali, saccharides are penetrated into the cell tissue, and the raw material thus treated is dried to obtain a crisp texture and a dry texture. It is possible to achieve prevention of browning and maintenance of quality after drying (that is, prevention of moisture absorption, prevention of sugar recrystallization due to moisture absorption, and the like). These methods are particularly suitable for obtaining a dried product from the first group of raw materials.
[0012]
More specifically, the immersion solution has a saccharide concentration of 20 to 60% by mass (hereinafter abbreviated as%), preferably 30 to 40% by dry weight, and a pH of 7.5 to 10, preferably 8 to 9%. It is desirable that When the raw material is immersed in an alkaline solution and then immersed in a solution containing a saccharide, the respective solutions may satisfy the above conditions.
When the concentration of the saccharide is lower than the above numerical range, the saccharide may not sufficiently penetrate into the tissue of the raw material, and the effects of improving texture, preventing browning and maintaining quality may not be sufficiently achieved. If it exceeds the range, the texture of the dried product may be too hard or deformed. Therefore, a dried product excellent in the effects of improving texture, preventing browning and maintaining quality can be obtained with the concentration in the above range. The concentration in the case of trehalose refers to the ratio of trehalose as a dihydrate in the immersion solution. The concentration does not include sugars distributed in the raw material.
Further, when the pH is below the above numerical range, the effect of softening the cell tissue of the raw material becomes insufficient, and the texture of the dried product may become hard. The taste quality of the dried product may be impaired, and a dried product excellent in the crisp texture, the prevention of browning and the quality retention can be obtained in the above range. The alkali substance may be used in such an amount that the desired pH of the immersion solution is achieved, and may be generally included in the solution in an amount of about 0.1 to 0.5% by dry weight.
[0013]
The temperature of the immersion solution at the time of the immersion treatment is not limited, but it is preferably 60 to 120 ° C, preferably 80 to 100 ° C. When the temperature of the solution is lower than 60 ° C., the action of the alkali is insufficient, the saccharides cannot sufficiently penetrate into the tissue of the raw material, and the effects of improving the texture of the dried product, preventing browning and maintaining the quality are sufficient. May not be achieved. On the other hand, when the temperature exceeds 120 ° C., the structure of the raw material may be easily broken. Therefore, a dried food excellent in the effects of improving texture, preventing browning and maintaining quality can be obtained with the liquid temperature in the above range.
The weight ratio of the raw material to the immersion solution is preferably 1.6 or more, preferably 2.5 to 5, with respect to the former 1, in order to allow the saccharide and alkali to act on the raw material.
[0014]
The immersion treatment is preferably performed for 60 minutes to 24 hours, preferably for 120 to 240 minutes. When the treatment time is below the above numerical range, the action of the saccharide becomes insufficient, and the texture, prevention of browning and quality retention may not be sufficiently obtained. Tissue and texture quality may be impaired. Therefore, a dried product excellent in the effects of improving texture, preventing browning and maintaining quality can be obtained by the time in the above range.
[0015]
The immersion treatment can be performed by performing the immersion solution at a liquid temperature of 90 to 120 ° C. for 1 to 10 minutes, and then performing the immersion treatment at a liquid temperature of 4 to 90 ° C. for 1 to 30 minutes. When the raw material is immersed in an alkali solution and then immersed in a solution containing saccharides, the alkali treatment may be performed under the above-mentioned conditions and the sugar immersion may be performed under the conditions of the latter.
According to these, at the beginning of the immersion treatment, the raw material is softened by the action of alkali and heating, and thereafter, the saccharide is allowed to act on the raw material in this state, whereby desired texture improvement, browning prevention and quality retention effects can be obtained. . That is, it is possible to effectively achieve the desired action of the alkali and saccharide while avoiding the raw material from being excessively softened by overheating. The above-mentioned temperature conditions may be implemented, for example, by performing the former immersion treatment by boiling the raw material in a immersion solution in a boiling pot or the like, and then performing the latter immersion treatment by stopping and maintaining the heating of the kettle.
[0016]
When the above immersion treatment is performed, the rate of replacement of saccharides in the dried food, that is, the rate of replacement of the internal moisture of the raw material with saccharides is 1 to 30%, preferably 10 to 30%, more preferably 15 to 25%. It is desirable to be. By drying the raw material in this state in a state where the saccharide is appropriately infiltrated into the cell tissue of the raw material, desired effects of improving texture, preventing browning, and maintaining quality can be obtained. The above substitution rate (%) is determined by [{(dry weight of non-fried dry food) − (dry weight of raw material pieces)} (weight of water contained in raw material pieces)] × 100. No. 269003, paragraph number
[0052]
Based on the same calculation method as described above. In the above prior art, the paragraph number
In the experimental symbol 6, the replacement rate was about 21%. In this case, the overall evaluation was poor. In the present invention, a good product can be obtained with such a replacement rate.
[0017]
Next, the immersion-treated raw material is drained and dried by hot-air drying or the like. The drying treatment may be performed in an atmosphere at 70 to 120 ° C, preferably 80 to 100 ° C.
When the atmosphere temperature of the drying treatment is lower than 70 ° C, the drying becomes insufficient, and the crisp texture and preservability of the dried product may not be sufficiently achieved. The texture of the dried product may become hard, and browning or burning may occur. Therefore, by performing the drying treatment under the temperature conditions in the above range, it is possible to obtain a dried product having a crisp texture, free from browning and the like during drying, and excellent in storability. The drying treatment is preferably performed for 60 to 300 minutes, preferably 120 to 180 minutes, and the upper and lower limits of the numerical range are the same as in the case of the temperature condition. Appropriate equipment such as a hot air dryer can be used as the apparatus.
[0018]
At the same time, the drying treatment is preferably performed until the water content of the raw material becomes 0.1 to 5%, preferably 0.1 to 3%. When the water content is more than 5%, the drying becomes insufficient, and the light crispy feeling and the preservability of the dried food may not be sufficiently achieved. By drying to a moisture content of 5% or less, the desired effect of improving the texture and preservability of the dried food can be obtained. Although the dried food is finally made into small pieces, it may be made into small pieces at the stage of the raw material at the beginning of the preparation method, or into small pieces after the drying treatment.
[0019]
The saccharides used in the above method include trehalose, sugar, glucose and maltose regardless of the kind, and also include other reducing sugars and sugar alcohols such as sorbitol. Trehalose has three types of isomers, α, α-, α, β-, β, and β-, depending on the bonding mode. I have. In the present invention, among trehalose, α, α-trehalose is particularly preferable. α, α-Trehalose is a non-reducing, stable saccharide in which two glucoses are linked by α, α-1,1. The origin of α, α-trehalose used in the present invention does not matter. For example, α, α-trehalose obtained by extraction from yeast described in JP-A-7-246097 and α, α obtained by phosphorylase method from maltose described in JP-A-58-216695. -Trehalose, various kinds of α, α-trehalose such as α, α-trehalose obtained from starch by enzymatic saccharification described in JP-A-7-170977, JP-A-7-213283, etc. Can be adopted. Commercially available high-purity hydrated crystalline trehalose, high-purity anhydrous crystalline trehalose, and the like can also be used. For example, it is also advantageous to use high-purity hydrated crystal trehalose sold by Hayashibara Shoji Co., Ltd. (trade name, "Treha", sold by Hayashibara Shoji Co., Ltd.). Hereinafter, unless otherwise specified, the above three isomers of trehalose are simply referred to as trehalose.
The alkaline substance may be any substance that makes the pH of the solution alkaline, and specific examples thereof include trisodium citrate, sodium bicarbonate, sodium hydroxide, and calcium hydroxide, and these are optionally combined. It can be used as a component itself or as a natural product.
[0020]
How to make dried small pieces
(Second example)
As another example of a method for producing dried small pieces by non-flying, a raw material is immersed in a solution containing a saccharide in a state where bubbles in the raw material remain, and then dried.
The raw material is immersed in a solution containing saccharides in a state in which bubbles contained in the cell tissue remain (bubble inside the tissue does not escape), and saccharides are infiltrated in a state in which bubbles remain in the tissue of the raw material. By drying in this state, the specific gravity is relatively light, and the crispy desired texture, prevention of browning during drying and maintenance of quality after drying (ie, prevention of moisture absorption, prevention of sugar recrystallization due to moisture absorption). Can be prepared. This method is particularly suitable for obtaining dried foods from the second group of raw materials (eg, apples).
[0021]
The concentration of the saccharide in the immersion solution may be set similarly from the same viewpoint as in the first example. It is particularly desirable that the immersion solution contains vitamin C, and the concentration of vitamin C is 0.1 to 5% by dry weight, preferably 0.3 to 0.8%. The effect of vitamin C is to prevent browning of the raw material during the immersion treatment. When the concentration of vitamin C is less than 0.1%, the effect of preventing the browning of the raw material at the time of immersion may not be sufficiently achieved. On the other hand, when the concentration is more than 5%, the taste of dry food is affected. May be. Therefore, with the concentration in the above range, the browning of the raw material can be prevented while the saccharide is acting on the raw material at the time of immersion.
[0022]
The immersion treatment may be performed at a temperature of the immersion solution of 90 ° C. or lower, preferably 60 ° C. or lower. When the temperature of the solution exceeds 90 ° C., the solution containing saccharides excessively penetrates into the cell tissue of the raw material, and bubbles in the tissue are removed, so that the dry food has an excessively hard texture or a candy-like texture. It may become easily adhered to teeth. Therefore, a dried product excellent in the effects of improving texture, preventing browning, and maintaining quality can be obtained with the liquid temperature in the above range. It is preferable to set the temperature of the immersion solution to 4 ° C. or higher from the viewpoint of preventing freezing and the like.
[0023]
The immersion treatment is preferably performed for 10 to 24 hours, preferably 60 to 300 minutes. When the treatment time is less than 10 minutes, the action of the saccharide becomes insufficient, and the effects of texture, browning prevention and quality retention may not be sufficiently obtained. The texture and texture quality of this may be impaired. Therefore, by the immersion treatment time in the above range, it becomes possible to obtain a dry food excellent in the effects of improving texture, preventing browning and maintaining quality.
[0024]
When the above immersion treatment is performed, it is desirable that the rate at which the internal moisture of the raw material is replaced with saccharides is 1 to 30%, preferably 1 to 20%, and more preferably 5 to 15%. This is because, in a state where bubbles are appropriately left in the cell tissue and the saccharides are appropriately infiltrated, the raw material in this state is dried to obtain desired texture improvement, browning prevention and quality retention effects. . The substitution rate is the same as that of the first example.
[0025]
The immersion-treated raw material is drained and dried in the same manner as in the first example. The conditions for the drying treatment are the same as in the first example.
As described above, two examples of the method for producing dry pieces by non-flying have been described, but the present invention is not limited thereto, and dry pieces may be prepared by other methods. Other preparation methods include freeze-drying and a method of drying in the sun or in a drier after soaking in a sugar solution (the product is called dried fruit or the like).
[0026]
Material properties of dried chips
Next, the physical properties of the dried pieces will be described.
The dried small pieces are preferably sliced products having a thickness of 5 mm or less, preferably 0.2 to 2 mm. If the thickness exceeds 5 mm, the texture tends to be slightly hard, and if it is less than 0.2 mm, the presence when eating is apt to be lacking. According to the thickness in the above range, a lighter crispy feeling can be achieved in correlation with the structure of the dried food. Also, it is desirable that the dried sliced piece has a surface of about 5 to 30 mm square similarly from the viewpoint of the texture and the presence of appearance. The thickness and the size of the surface are in a dry state. The dried piece may be any small lump or piece that can be put into the mouth, and the shape is not limited to a sliced shape of a thin piece, and may be any shape, for example, including a dice shape, a bar shape, and generally, a single piece. Preferably has a length dimension of about 2 to 30 mm.
[0027]
Suitable break strength and specific gravity of the dried small pieces are roughly classified into the following two.
First, it is desirable that the dried pieces have a breaking strength of 300 to 2000 g, preferably 300 to 1500 g, and more preferably 500 to 1000 g. A dried piece of tissue having the hardness represented by the above numerical value has a light and crisp feeling. When the breaking strength is less than 300 g, the texture of the dried small pieces tends to be brittle and has no presence, whereas when it exceeds 2000 g, the texture tends to be slightly hard. With the breaking strength in the above range, a dry piece having a light and crisp feeling without being too hard can be obtained. The above breaking strength is particularly suitable for a dried product obtained from the first group of raw materials, and is particularly suitable for root vegetables, particularly carrots and radish.
[0028]
Next, it is desirable that the dried pieces have a breaking strength of 300 to 2000 g, preferably 500 to 800 g, and a specific gravity of 1 or less, preferably 0.5 to 0.8.
The basis of the numerical value of the breaking strength
This is the same as the case described above. When the breaking strength is less than 300 g, the texture of the dried small pieces tends to be brittle and has no presence, whereas when it exceeds 2000 g, the texture tends to be slightly hard. If the specific gravity exceeds 1, the texture tends to be slightly hard. With the breaking strength and the specific gravity in the above ranges, a dry piece having a light and crisp feeling without being too hard can be obtained. The above breaking strength and specific gravity are particularly suitable for dried pieces obtained from the raw materials of the second group, and particularly suitable for apples and pears.
[0029]
In the present invention, the breaking strength refers to a value measured by the following method.
That is, using a measuring device of a rheometer (manufactured by Sun @ Scientific), a dry small piece (a sample piece having a surface of about 10 to 10 mm square) having a thickness of 2 mm is placed in a plane on the detection unit base. Then, the detection unit pedestal is displaced upward at a pitch of 2 mm / sec, and the maximum load amount until the sample piece breaks after the sample piece abuts on the knife-edge type plunger is defined as a value detected.
[0030]
It is desirable that the dried small pieces have a surface texture in which the size of the fragments of the surface texture is about 100 μm or more, preferably about 150 to 300 μm when viewed with an electron microscope. As described above, a dry piece having physical properties such that fragments of the surface tissue are observed in a certain size when viewed with an electron microscope can provide a light crisp feeling.
When the surface structure of the dried small piece is observed with an electron microscope, the dried small piece is coated with gold, and this is observed with an electron microscope at a magnification of about 75 times. In this case, crater-shaped fragments are observed in the surface texture of the dried small pieces, and the average of the diameters may be measured.
[0031]
Further, the dried small pieces can be prepared to have various flavors, and it is possible to obtain a dried food product in which the overall flavor is adjusted based on the flavor of the dried small pieces. In particular, by making the dried pieces have a sweet or sour taste, a dry food with a refreshing and mild flavor can be obtained, and the dried food is suitable for eating with milk. In addition, by making the dried small pieces have a salty or sour taste, it is possible to obtain a dry food such as a refreshing snack for snacks.
[0032]
Dried pieces of other foods (dry foods combined with the dried pieces of the present invention)
In the present invention, as the dried pieces of other foods used in combination with the dried pieces of fruits and vegetables described above, regardless of the type of food, for example, puffs, cereals, granola, and grains obtained by expanding flour or starch dough Foods such as dried products, dried confectionery products such as chocolates and biscuits, seafood products, and dried meat products. The shape and size of these dried pieces may be the same as those of the dried pieces of fruits and vegetables. Of course, the dried pieces can be appropriately flavored. In order to achieve a light crispy feeling to the dried food, it is preferable to include at least one selected from puffs, cereals, granola, dried pieces of cereals, and confectionery.
[0033]
Dried food comprising dried pieces of the present invention
The dried food of the present invention comprises an aggregate of the above-mentioned dried pieces of fruits and vegetables, or contains an aggregate of 15% or more of the dried pieces of fruits and vegetables and an aggregate of dried pieces of other foods. It is prepared to have a light crispness and a unique flavor as a whole based on the texture of dried small pieces of fruits and vegetables. It is advisable to mix more than normal dried pieces.
As specific means for preparing the dried food so as to have a lighter crispness and a unique flavor, and to have a new form and flavor, the following 1. ~ 5. One.
[0034]
1. Content of dried pieces of fruits and vegetables
An aggregate of dried pieces of fruits and vegetables is contained in the dried food in an amount of 15% by mass or more, preferably 40 to 90% by mass. Dried pieces of fruits and vegetables have a unique texture and flavor, and by including them in the above range, the dried food has a lighter crispy feeling and a unique flavor, and dried pieces of fruits and vegetables It can be of new forms and flavors characterized. If the content of the dried pieces is less than 15% by mass, the effect of improving the texture and flavor tends to be insufficient, the appearance of the dried pieces of fruits and vegetables is poor, and the morphological characteristics are also poor. Dried foods can also be composed of dried pieces of fruits and vegetables.
Furthermore, the final dried food of dried pieces obtained by the method of the first example using the raw materials of the first group and / or dried pieces obtained by the method of the second example using the raw materials of the second group. When the occupying ratio is 50% by mass or more, preferably 70% by mass or more, a light and crisp feeling can be achieved with the dried food. When the dried pieces of fruits and vegetables and the dried pieces of other foods are contained, the dried pieces of the other foods contain 40% by mass or less, preferably 10 to 40% by mass, and have the same texture, form and flavor. Good.
[0035]
2. Adjust flavor
Combinations of dried pieces of fruits and vegetables and dried pieces of other foods are as follows. That is, dried pieces of sweet and sour fruits and vegetables and one or more selected from puffs, cereals, granola, dried cereals, and confections obtained by expanding flour or starch dough similarly seasoned. Combination with small pieces can be mentioned. According to this, it is possible to obtain a dry food having a light crispy sensation and a refreshing and mild flavor (a refreshingly balanced taste of acidity and sweetness) when eating with milk. It becomes suitable. Separately, it is selected from salty or sour dried fruits and vegetables, small pieces of flour and starch dough, puffs, seafood, dried meat, cereals, granola, dried cereals and confectionery. In combination with one or more such dried pieces. According to this, it is possible to obtain a dry food having a light crispy feeling and having a refreshing flavor for snacks and the like.
[0036]
3. Acidity
The dry food is prepared by pouring 20 parts by weight of water with respect to 3 parts by weight of the dry food and pulverizing them with a mixer so that the pH of the pulverized product becomes 4 to 5. In other words, the dried food prepared in this manner has a refreshing acidity when eaten with milk or the like.
[0037]
4. Eating style
Dried food is to be eaten with milk or the like. A new form of food can be obtained by eating milk and dried foods characterized by their texture and flavor as dried pieces of fruits and vegetables. The above 2. Sweet and sour dried foods are suitable for this application. In the present invention, when eating dried food over milk or the like, eating immediately gives a light and crispy feeling of the dried food, and eating after a while provides a soft texture of fruits and vegetables. It can take a form. In particular, it includes dried pieces of fruits and vegetables obtained by the method of the first example using the raw materials of the first group and / or dried pieces obtained by the method of the second example using the raw materials of the second group. Thereby, such performance can be more appropriately achieved.
[0038]
5. Health
As a dry piece of fruits and vegetables, various kinds, that is, for example, five or more kinds of fruits and vegetables are included to give a healthy feeling. That is, it is possible to provide a dried food having a good balance of nutrient values such as vitamins by using various kinds of fruits and vegetables, and it becomes a more novel form when eating with milk or the like.
[0039]
In addition, the dried food of the present invention can also include other foods, including seasonings, flavors, and the like, including the ingredients of a dried seasoning sauce, so that these are diluted when milk or the like is applied. You can also. Alternatively, the dried food may be placed in a cup container, eaten with milk or the like, eaten, or provided with an appropriate nutrient value for one serving.
The above is merely an example, and it goes without saying that various application changes can be made in accordance with the technical concept of the present invention. Further, the present invention is not limited to the following embodiments.
[0040]
【Example】
Example 1
(Dried sliced carrot)
150 g of carrots, which were washed with water and sliced into slices of about 10 mm × about 10 mm × about 2 mm except for spatula, were treated at a liquid temperature of 100 ° C. with 40% trehalose and 0.15% sodium bicarbonate at a pH of about 8.2. In 500 g of an aqueous alkaline solution for 6 minutes in a simmering kettle for immersion treatment. After the simmering, the kettle was turned off and kept for 10 minutes to continue the immersion treatment. In this case, the temperature of the alkaline solution was 95-105 ° C during the simmering and 70-90 ° C during the holding. The sliced carrots after the immersion treatment were drained, placed in a hot air drier, and dried with hot air under an atmosphere of 100 ° C. for 150 minutes until the water content of the raw material became about 2% to produce dried sliced carrots.
This dried sliced carrot has a light crispy feeling without being too hard, has no browning even when dried with hot air, and has excellent quality retention without recrystallization of sugar by moisture absorption and moisture absorption during storage. Had the performance of
Approx. 10mm x 10mm x 2mm thick
Breaking strength 923g
Substitution rate of raw water for trehalose 16%
Moisture about 2%
[0041]
(Dried sliced apple)
150 g of apples, which were washed with water and sliced to about 10 mm × about 10 mm × about 2 mm in thickness except for the skin, skin and core, were placed in 500 g of a dipping solution containing 40% of trehalose and 0.6% of vitamin C at a liquid temperature of 60 ° C. For 60 minutes. The treated apple was drained, placed in a hot air drier, and dried in a 100 ° C. atmosphere for 150 minutes with hot air until the water content of the raw material became about 0.5% to produce a dried sliced apple.
This dried sliced apple is porous, not too hard, has a light crispy feeling, does not brown even when dried with hot air, and has excellent quality retention without sugar recrystallization due to moisture absorption and moisture absorption during storage. And had the following performance.
Approx. 10mm x 10mm x 2mm thick
Breaking strength 622g
Specific gravity 0.71
Substitution rate of raw water to trehalose 10%
Moisture about 0.5%
[0042]
Dried pieces of other food
(Freeze dried strawberry, banana, kiwi)
Strawberries, bananas and kiwis in the form of dice having a size of 5 mm each and freeze-dried by a conventional method were obtained.
(Puff puffed flour)
4 parts by weight of barley, 2 parts by weight of millet, 4 parts by weight of corn, and 1 part by weight of sugar were puffed with an extruder by a conventional method to obtain a roughly spherical puff having a diameter of about 5 mm.
[0043]
Dried food
About 5 g of the sliced carrot, about 10 g of dried sliced apple, 2 g of strawberry, 2 g of banana, 2 g of kiwi and about 9 g of puff obtained as described above were mixed and stored in a cup container to produce a dry food in a cup container.
This dried food did not show any deterioration such as browning of carrots and apples of dried slices and recrystallization of sugars during storage. In addition, when the dried food was eaten with milk, it had a crisp texture as a whole based on sliced carrots and sliced apples, and had a refreshing and mild flavor with sweetness and acidity. What
Contact, the paragraph
[0036] The pH of the pulverized product was about 4.5 when 3 parts by weight of the dried food was poured with 20 parts by weight of water and pulverized with a mixer.
[0044]
Comparative Example 1
(Dried sliced carrot)
A dried sliced carrot was produced in the same manner as in Example 1 except that the immersion treatment was carried out for 240 minutes at a liquid temperature of 60 ° C. without containing the sodium bicarbonate in the immersion solution.
This dried sliced carrot had a dense tissue and a hard texture, and had the following performance.
Approx. 10mm x 10mm x 2mm thick
Breaking strength 2043g
Substitution rate of raw water to trehalose 30%
(Dried sliced apple)
Dried sliced apples were produced in the same manner as in Example 1 except that the immersion treatment was performed at a liquid temperature of the immersion solution of 100 ° C. for 5 minutes and then at 80 ° C. for 180 minutes.
This dried sliced apple had a dense tissue and a hard texture, and had the following performance.
Approx. 10mm x 10mm x 2mm thick
Breaking strength 2800g
Specific gravity 1.22
Substitution rate of raw water to trehalose 30%
The dried sliced carrots and dried sliced apples in the comparative examples were prepared in order to achieve the replacement ratio of raw material water to trehalose recommended in the invention described in JP-A-11-269003.
[0045]
FIGS. 1 to 4 are electron micrographs showing the surface texture of the dried food of carrot and apple slices of the example in comparison with the comparative example. In these drawings, FIGS. 1 and 2 relate to Examples, FIG. 1 shows a carrot slice piece of Example 1, FIG. 2 shows an apple slice piece, and FIGS. 3 and 4 relate to Comparative Examples. 3 shows a carrot slice piece of Comparative Example 1, and FIG. 2 shows an apple slice piece. As can be understood from these drawings, in both the carrot and apple slices of the example, the tissue fragments were larger and crater-like than those of the comparative example (the average diameter of the surface tissue fragments was about 100 μm or more). It can be inferred that the surface texture is sparse and the structure of the dried sliced piece is sparser and porous, thereby providing a light and crisp feeling. On the other hand, in the slice of the comparative example, fragments of the surface texture were recognized as crater-shaped contours having an average diameter of less than about 50 μm, and it is presumed that the texture of the dried slice was dense and the texture was hard. it can.
Evaluation by electron microscope
The method described, that is, coating a dried piece with gold, observing this with an electron microscope at a magnification of about 75, and measuring the average of the diameters of the crater-like fragments in the surface texture of the dried piece. Made by.
[0046]
Dried food
A dried food was produced in the same manner as in Example 1 except that the dried sliced carrot and the dried sliced apple obtained as described above were used.
When this dried food is eaten with milk and dried food, the texture of sliced carrots and sliced apples is felt hard, and the crispy texture as a whole is insufficient compared to that of Example 1, and the mouth dissolves poorly. It was hard to feel a refreshing and mild flavor with sweet and sour taste.
[Brief description of the drawings]
FIG. 1 is an electron micrograph of the surface structure of a dried sliced carrot of the present invention obtained in Example 1.
FIG. 2 is an electron micrograph of the surface texture of the dried sliced apple of the present invention obtained in Example 1.
FIG. 3 is an electron micrograph of the surface structure of a dried sliced carrot of the prior art obtained in Comparative Example 1.
FIG. 4 is an electron micrograph of the surface texture of a dried sliced apple of the prior art obtained in Comparative Example 1.

Claims (10)

Fruits, non-fried dried foods manufactured by immersing small pieces of raw materials into small pieces of vegetables and then drying them in a sugar solution,
The non-fried dry food has 1) a breaking strength of 300 to 2,000 g, and 2) a surface texture in which the size of a fragment of the surface texture is 100 μm or more in average diameter when observed by an electron microscope. A non-fried dried food characterized by having a substitution rate of 1 to 30% or both of the above 2) and 3).
Here, the replacement ratio (%) = [{(dry weight of non-fried dry food) − (dry weight of raw material piece)} (weight of water contained in raw material piece)] × 100 The vegetables are carrots,
Before immersing the carrot pieces in the saccharide solution, the carrot pieces are immersed in an alkaline solution, or the saccharide solution is immersed in an alkaline solution,
The non-fried dry food according to claim 1, wherein the non-fried dry food of the carrot has a breaking strength of 300 to 1500 g. The fruits are apples,
The apple pieces are immersed in a sugar solution at a temperature not exceeding 80 ° C.,
The non-fried dried food according to claim 1, wherein the specific gravity of the non-fried apple dried food is 1 or less. The non-fried dry food according to claim 3, wherein the saccharide solution contains vitamin C. The non-fried dry food according to any one of claims 1 to 4, wherein the non-fried dry food comprises a sliced piece having a thickness of 0.2 to 5 mm. Non-fried dry food according to any one of claims 1 to 5,
Puffed flour or starch dough, cereals, granola, dried cereals, consisting of a combination with at least one of confectionery,
A dry food containing the non-fried dry food in an amount of 15% by mass or more. Non-fly-dried carrot pieces made of sliced pieces having a thickness of 0.2 to 5 mm and impregnated with saccharides and having a breaking strength of 300 to 1500 g;
A non-fried dried apple piece consisting of a slice piece having a thickness of 0.2 to 5 mm and impregnated with saccharides and having a breaking strength of 300 to 2000 g;
Puff inflated flour or starch dough, cereal, granola, dried cereals, confectionery, seafood, at least one selected from meat,
A dried food containing the non-fried carrot pieces and the non-fly dried apple pieces in an amount of 50% by mass or more. The drying according to claim 6, wherein at least one selected from puffs, cereals, granola, dried cereals, confectioneries, seafood, and meats obtained by expanding the flour or starch dough is contained in an amount of 40% by mass or less. Food. The dried food according to claim 8, further comprising at least one of freeze-dried strawberry, banana, and kiwi. The dried food according to any one of claims 6 to 9, which is eaten with milk.

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