JP2006211925A - Method for drying processed fruit and vegetable, and method for restoring dried fruit and vegetable - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for drying processed fruits and vegetables by which fruits and vegetables processed into slices or long thin strips are dried with freshness kept without causing deterioration in their color, and a method for efficiently restoring the dried fruits and vegetables in a short time. <P>SOLUTION: The method for drying processed fruits and vegetables comprises washing fruits and vegetables processed into small pieces with water, and bringing the washed fruits and vegetables into contact with acidic water followed by applying 50-65°C warm air to the fruits and vegetables to dry them. The method for restoring the dried fruits and vegetables with water comprises subjecting the dried fruits and vegetables to vacuum suction via the action of a vacuum pump connected to the upper empty space of a water tank followed by pressurizing the dried fruits and vegetables to press water into the inside of the dried fruits and vegetables while immersing them in water in the water tank. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a method for processing fruit and vegetables such as bitter melon, papaya and radish into slices or shredded shapes and drying them, or returning them to water and restoring them.

As in JP-A-10-309161, when producing dried vegetables, heat treatment and sugar addition treatment are performed, and after drying to reduce moisture, vacuum drying or vacuum freeze drying is used to restore the vegetables. Has been proposed for obtaining dried vegetables that do not lose their flavor and color, have a short restoration time, and can be stored for a long period of time.

Alternatively, when mechanically dried with normal hot air of 80 to 90 ° C. or sun-dried, the quality is significantly deteriorated due to high temperature. On the other hand, as in JP 2003-225077 A, a drying cycle consisting of a heating and drying process in which hot air is applied to the food to be dried and then a cold air drying process in which the air is dried to cold air at room temperature or lower is repeated several times. Thus, a drying method for aging and drying foods in a short time has been proposed.
JP 10-309161 JP2003-225077

However, when slicing or drying fruits and vegetables such as bitter or papaya and drying them with sun or mechanical drying, the drying time can be shortened, but the color changes to brown and the commercial value decreases. . In addition, there is a problem that when the dried product is returned to its original state with a moisture content, it is inferior in color and texture and cannot be restored to its original fresh state. On the other hand, the method of repeating the drying cycle consisting of the hot air drying step and the cold air drying step several times, as in the method of Patent Document 2, is complicated in operation and increases the manufacturing cost. As in Patent Document 1, the method of vacuum drying or vacuum freeze-drying also has high equipment costs and cannot be widely used.

Another problem is that when a large amount of dried fruits and vegetables is restored to its original state in a short time, a method of immersing it in water for a long time is used, but it is restored in large quantities like school lunches, canteens, restaurants, etc. When it is necessary to do so, there is a problem that work efficiency is poor.

The technical problem of the present invention pays attention to such problems, and realizes a method that can be dried to a fresh state without discoloring the processed fruits and vegetables into slices or shredded shapes, and that can be restored efficiently in a short time. There is to do.

The technical problem of the present invention is solved by the following means. Claim 1 is characterized by passing through a step of washing fruit and vegetables processed by a technique such as slicing or shredding, bringing them into contact with acidic water, and then drying them by applying hot air within a range of 50 to 65 ° C. This is a method for drying processed fruits and vegetables. In the present invention, the fruits and vegetables processed in such a small size are first washed with water, and then the sap and ax of the fruits and vegetables leached into the cut are washed away, and then the acidic water is sprinkled or dipped into contact, and then 50 to 65 A method of drying by applying hot air within the range of ° C is adopted. In conventional drying methods, the discoloration seems to be caused by the fact that the sap and acupuncture leached into the cut end of the processed fruits and vegetables are oxidized by heat and adversely affect the processed fruits and vegetables themselves. In the present invention, since the sap and aqua are washed away, discoloration due to oxidation of the sap can be suppressed. In addition, since acidic water is sprinkled or immersed in contact, various germs can be sterilized and can be eaten hygienically and safely. Furthermore, since it is dried by applying hot air within the range of 50 to 65 ° C, it can be controlled without changing to brown, unlike when hot hot air is applied, and it can be dried without destroying the texture of processed fruits and vegetables. As a result, when returning to the water and restoring, the original natural state can be restored.

Claim 2 is a state in which dried processed fruits and vegetables are submerged in water in a water tank, and after vacuum suction is performed in the dried processed fruits and vegetables by the action of a vacuum pump connected to the upper space of the water tank, A method for restoring dried processed fruits and vegetables characterized in that moisture is pressed into the fruits and vegetables. In this way, after the dried processed fruits and vegetables are submerged in the water in the aquarium, after vacuuming the dried processed fruits and vegetables with a vacuum pump connected to the upper space of the aquarium, the pressurized processed state is put inside the dried processed fruits and vegetables. According to the method of injecting moisture, the inside of the dried processed fruit and vegetables is once evacuated and then pressurized and infused, so that it can be reliably impregnated in a short time and restored to its original state. Therefore, it is suitable for a case where a large amount of dried processed fruits and vegetables is returned to water and used for business purposes.

The third aspect of the present invention is that the dried processed fruit and vegetables are washed with water and then brought into contact with acidic water, and then dried by applying hot air in the range of 50 to 65 ° C. The method for restoring dried processed fruits and vegetables according to claim 2, wherein the method is a restoration method. Thus, in order to use the dried processed fruit and vegetables, washed with small processed fruit and water and contacted with acidic water, and then dried by applying hot air in the range of 50 to 65 ° C., The dried processed fruits and vegetables can be restored to their natural state in a short time and used for cooking.

According to a fourth aspect of the present invention, in the water tank to which the vacuum pump is connected, the pressurizing means, the air releasing means, and the pressing means for sinking the dried processed fruit and vegetables into the water, and the pressing means can be positioned below the water surface. This is a restoration apparatus for dried processed fruits and vegetables. Thus, in the water tank connected to the vacuum pump, since it has a holding means for sinking the dried processed fruit and vegetables in the water, and the holding means can be positioned below the water surface, the dried processed fruit and vegetables are removed from the water surface. It can be pushed down and completely submerged in water, and the vacuum can be reliably sucked into the dried processed fruits and vegetables. In addition, since it has a pressurizing means and an air release means, when impregnating moisture, it can be pressurized after being released to the atmosphere once and returned to atmospheric pressure, so that moisture can be pressed in smoothly and efficiently. Can be impregnated.

After washing the small processed fruits and vegetables as in claim 1 and washing away the sap and acupuncture leached out of the cut, the hot water of 50 to 65 ° C. is sprinkled with or dipped in acidic water. The method of drying is applied. In the conventional drying method, the color change is caused by the fact that the sap and acupuncture leached at the cut end of the processed fruits and vegetables are oxidized by heat, and the processed fruits and vegetables themselves are adversely affected. Since the sap and aqua are washed away, discoloration caused by the oxidation of the sap and aqua can be suppressed. In addition, since acidic water is sprinkled or immersed in contact, miscellaneous fungi can be sterilized and can be eaten hygienically with peace of mind. Furthermore, since it is dried by applying hot air of 50 to 65 ° C., it is possible to suppress the discoloration to brown, unlike the case of applying hot air of high temperature, and it can be dried without destroying the structure of processed fruits and vegetables. When returning with water, the effect is that it can be restored to its original natural state.

As described in claim 2, after the dried processed fruits and vegetables are submerged in the water in the aquarium, the dried processed fruits and vegetables are vacuumed by a vacuum pump connected to the upper space of the aquarium, and then the dried processed fruits and vegetables are pressurized and dried. According to the method of injecting moisture into the inside, the inside of the dried processed fruits and vegetables is once evacuated, and then the moisture is pressurized and injected, so that it can be impregnated with moisture in a short time and restored to its original state. Therefore, it is suitable for a case where a large amount of dried processed fruits and vegetables is returned to water and used for business purposes.

Use of the dried processed fruits and vegetables as described in claim 3, wherein the dried fruits and vegetables are washed with water and contacted with acidic water, and then dried by applying hot air within a range of 50 to 65 ° C. Therefore, coupled with the quality of the raw material, the dried processed fruits and vegetables can be restored to their natural state in a short time and used for cooking.

In the water tank to which the vacuum pump is connected as in claim 4, since there is a holding means for sinking the dried processed fruit and vegetables, and the pressing means can be positioned below the water surface, the dried processed fruit and vegetables Can be pushed down below the surface of the water and completely submerged in the water, and the dried processed fruits and vegetables can be surely vacuumed. In addition, since it has a pressurizing means and an air release means, when impregnating moisture, it can be pressurized after being released to the atmosphere once and returned to atmospheric pressure, so that moisture can be pressed in smoothly and efficiently. Can be impregnated.

Next, an embodiment of how the processed fruit and vegetable drying method and restoration method according to the present invention are actually realized will be described. FIG. 1 is a schematic vertical cross-sectional view of a drying apparatus, and a processed fruit and vegetables 2 for drying are placed on a shelf 1 in a basket shape. That is, the processed fruits and vegetables 2 have been processed so that the fruits and vegetables are sliced or cut into pieces so that they can be dried effectively. In addition, the kind of fruit and vegetables is not specifically limited, For example, bitter melon, papaya, a radish, etc. are suitable. 3 is a temperature control device, and 4 is a wind speed control device.

FIG. 2 is a flowchart showing a drying method in this drying apparatus in the order of steps. First, fruits and vegetables such as bitter melon and papaya are prepared as in step S1, and processing such as slicing or shredding is performed in step S2 so that the drying process, storage and use, etc. are simple. Next, in step S3, washing with water is performed to wash away sap, acupuncture, dirt, dust, and the like from which the fruits and vegetables are leaching. In step S4, if it is possible to perform drainage dewatering using a centrifugal separation means or the like, the effect of the next acidic water adhesion is further improved.

Thereafter, in step S5, acidic water is brought into contact with the cut end. For example, acidic water having a pH of about 3 is sprinkled or sprayed. Or you may immerse in acidic water. That is, you may wash | clean with acidic water. In step S6, the acidic water is drained as much as possible. The acid water may be dropped naturally by placing it on a cocoon or the like, but in this case as well, if possible, if the water is drained more efficiently and more efficiently by using a centrifugal separator or the like, drying becomes easy. Thus, when acid water is brought into contact with at least the cut end, miscellaneous fungi can be sterilized, quality deterioration such as decay and discoloration can be suppressed, and storage stability is also improved.

In this way, after washing and draining with acidic water, the processed fruits and vegetables 2 are obtained when placed on the drying shelf 1 of FIG. In this state, the wind speed and temperature of the dry air are set using the temperature control device 3 and the wind speed control device 4. That is, a desired temperature is set within a range of 50 to 65 ° C. The wind speed is not particularly limited, but a normal wind speed is sufficient. Conventionally, the temperature is set to 80 degrees or more by the temperature control device 3 and also serves as sterilization. However, in the case of the present invention, the warm water of 50 to 65 ° C. is used because the acid water washing is performed after the water washing as the pretreatment. Even if dried, it can suppress the propagation of various bacteria and maintain its preservability. Moreover, since warm air drying is performed at 50 to 65 ° C., the tissue of the processed part of the fruit and vegetables is hardly damaged and discoloration can be suppressed. Washing away the sap leached from the cut site by washing with water or washing away germs with acidic water also contributes to the suppression of discoloration.

As described above, in the case of the present invention, drying is performed with warm air in the range of 50 to 65 ° C., so the drying time is as long as 15 to 24 hours, but there is little damage or destruction of the tissue, and the dried product is fresh. Can maintain a natural green color and can prevent degradation of quality for at least about one year. Moreover, when using for cooking, it can be easily returned to the original fresh state in a shorter time than before, and the texture is good.

FIG. 3 shows a device for returning a large amount of dried processed fruits and vegetables with water in a short time, such as for business use, and a holding plate 8 for preventing the net bag 7 containing the dried processed fruits and vegetables 6 from floating in the water tank 5. It is provided. 9 is a vacuum valve, 10 is an atmospheric valve, 11 is a pressurizing valve, and M is a pressure gauge. In use, first, the bolt B is removed, the cover plate 12 is opened, the net bag 7 containing the dried processed fruits and vegetables 6 is put in the water tank 5, and then the holding plate 8 is set under the stopper S, and the net bag 7 Prevent the lifting of.

That is, since there is a notch that avoids the stopper S on the outer periphery of the metal plate or the presser plate 8 with a large number of holes, it is rotated slightly after the notch has passed through the stopper S. By simply making it, the presser plate 8 is locked to the lower side of the stopper S as shown in the figure. Next, water or lukewarm water W is added until the press plate 8 is completely hidden in the water. In the case of the prototype device, the water depth d to the pressing plate 8 is, for example, about 15 cm. The height from the bottom of the water tank 5 to the holding plate 8 is about 50 cm, for example, the height H from the water surface 13 to the cover plate 12 is about 75 cm, and the diameter of the water tank 5 is about 80 cm, for example.

FIG. 4 is a flowchart for explaining the returning process by the apparatus of FIG. 3 in the order of steps. First, in step S1, a net bag 7 of dried processed fruits and vegetables 6 is put in the water tank 5, and the pressing plate 8 is placed under the stopper S. Set and keep net bag 7 pressed. Next, in step S2, water or lukewarm water W (about 30 ° C. in the case of bitter melon, about 50 ° C. in the case of papaya) is added to the water surface 13.

Then, the cover plate 12 is closed, the bolt B is tightened and sealed, the vacuum valve 9 is opened in step S3, the inside of the water tank 5 is vacuumed with a vacuum pump for about 15 minutes, and then evacuated for about 5 to 10 minutes. If it maintains in a state, the air in dried processed fruits and vegetables 6 will escape. Next, the vacuum valve 9 is closed in step S4, the atmospheric valve 10 is opened in step S5, the inside of the water tank 5 is opened to the atmosphere, and the pressure is returned to 1 atmosphere.

Next, after the atmospheric valve 10 is closed, in step S6, the pressurization valve 11 is opened, and the inside of the water tank 5 is pressurized to about 3 atm by the action of the pressurization pump for about 5 minutes. As a result, water or lukewarm water is pushed into the vacuum-sucked gaps of the dried processed fruits and vegetables 6 to restore the original state containing moisture. In step S7, pressurization is stopped to atmospheric pressure, the drain valve 14 is opened to drain water, the presser plate 8 is removed while the lid 12 of the water tank 5 is opened, and the net bag 7 is taken out. Therefore, the restored fruits and vegetables 6 is taken out from the net bag 7 and used for cooking, or stored in a refrigerator as necessary.

As described above, in the restoration device of the present invention, vacuum suction is performed once to remove air in the dried processed fruits and vegetables, and then pressurization is performed to press-fit water or lukewarm water. It can be restored in a short time. Therefore, it is extremely effective when cooking in a large amount in a short time, such as for business use.

As described above, according to the present invention, fruits and vegetables such as bitter and papaya can be dried and stored for a long time without losing the flavor and color peculiar to vegetables after restoration, and without causing deterioration in quality, and It can be used for cooking by restoring a large amount effectively in a short time. Therefore, even if the harvest is not constant due to typhoon or abnormal weather, it is possible to supply fruits and vegetables stably throughout the year by dry storage without causing shortage of goods, pickle manufacturing industry, processing industry, school lunch, restaurant etc. Will be able to operate stably.

It is a model longitudinal cross-sectional view of the drying apparatus by this invention. It is a flowchart which shows the drying method by this invention in process order. It is a model longitudinal cross-sectional view of the decompression | restoration processing apparatus which returns dried processed fruits and vegetables to a large quantity for a short time. It is a flowchart explaining a restoration processing method in order of steps.

Explanation of symbols

1 Shelf-like shelf 2 Processed fruits and vegetables 5 Aquarium
6 Dried processed fruits and vegetables
7 Net bag
8 Presser plate
9 Vacuum valve
10 Air valve
11 Pressurization valve M Pressure gauge S Stopper W Water for restoration

Claims (4)

The processed fruits and vegetables are characterized by passing through a step of washing the fruits and vegetables processed by a method such as slicing or shredding, bringing them into contact with acidic water, and then drying them by applying hot air within a range of 50 to 65 ° C. Drying method. In a state where the dried processed fruits and vegetables are submerged in the water in the water tank, the dried processed fruits and vegetables are vacuum-sucked by the action of a vacuum pump connected to the upper space of the aquarium, and then the pressurized processed state is put into moisture inside the dried processed fruits and vegetables. A method for restoring dried processed fruits and vegetables characterized by press-fitting. The dried processed fruits and vegetables are obtained by washing small fruits and vegetables and bringing them into contact with acidic water, and then drying them by applying hot air within a range of 50 to 65 ° C. 2. A method for restoring dried processed fruits and vegetables according to 2. In a water tank connected to a vacuum pump, it has pressurizing means, air release means, and pressing means for sinking dried processed fruits and vegetables, and the pressing means can be positioned below the water surface. A device for restoring dried processed fruits and vegetables.

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