JP2006325403A - Method for producing dry fruit and dry vegetable food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing dry fruit and vegetable food having flavor and enriched taste. <P>SOLUTION: The method for producing dry fruit and vegetable food comprises the following process: a first process of placing an object food obtained by preprocessing edible parts of fruit and vegetable such as kiwi fruits, pineapple, strawberry, mango, papaya, apple, pear, peach, Chinese quince, melon, watermelon, cherry, grape, banana, mandarin orange, orange, grapefruit, lemon, litchi, pomegranate, apricot, Japanese plum, plum or tomato on a net or a porous board, and drying them in a drying chamber where temperature is set at 30-45°C and humidity is set to 8-10%, until the moisture content of the object food gets to 20-30%; a second process of sealing the object food getting through with the first process, closely into a bag with a desiccant, and drying the food in a cool and dark place until the moisture content of the object food gets to 20-28%; and a third process of sucking the object food getting through with the second process, closely into a bag with a desiccant and a deoxidizer therein, and sealing the bag closely. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a method for producing a food obtained by drying granular fruits and vegetables such as kiwi, pineapple, strawberry, tomato, apple, pear and peach.

Conventional dried fruits and vegetables include slices of apples, bananas, and the like that have been dried, but none of them are so popular because they are too dry and lose their flavor.

Therefore, the present invention is intended to provide a dried fruit / vegetable food with a flavor and a concentrated taste.

The present invention includes kiwi, pineapple, strawberry, mango, papaya, apple, pear, peach, quince, melon, raisin, cherry, strawberry, banana, tangerine, orange, grapefruit, lemon, lychee, pomegranate, fig, apricot, plum, The target foods with pre-treated edible parts of fruits and vegetables such as plums and tomatoes are arranged on a net or perforated plate, and the water content of the target foods is set in a drying room at a set temperature of 30 to 45 ° C and a set humidity of 8 to 10%. A primary step of drying until the rate reaches 20 to 30%, a secondary step of sealing the target food that has undergone the primary step in a desiccant-containing bag, and drying in a cool and dark place until the moisture content becomes 20 to 28%; This is a method for producing dried fruit / vegetable foods comprising a tertiary step of sucking and sealing the target food after the secondary step into a bag containing a desiccant and an oxygen scavenger.

The present invention includes kiwi, pineapple, strawberry, mango, papaya, apple, pear, peach, quince, melon, raisin, cherry, strawberry, banana, tangerine, orange, grapefruit, lemon, lychee, pomegranate, fig, apricot, plum, The target foods with pre-treated edible parts of fruits and vegetables such as plums and tomatoes are arranged on a net or perforated plate, and the water content of the target foods is set in a drying room at a set temperature of 30 to 45 ° C and a set humidity of 8 to 10%. A primary step of drying until the rate reaches 20 to 30%, a secondary step of sealing the target food that has undergone the primary step in a desiccant-containing bag, and drying in a cool and dark place until the moisture content becomes 20 to 28%; Because the target food that has finished the secondary process has been subjected to the tertiary process of sucking and sealing the desiccant and oxygen scavenger in a bag containing the desiccant and oxygen scavenger, Soft and taste Dark, it is dried fruits and vegetables food rich in flavor, many eateries and snacks such as be eaten as it is, the best thing as a snack.

The present invention will be described in detail according to examples.
First, the method for producing dried fruit foods of pineapple will be described in detail.
Primary process: As pretreatment, edible parts are divided into four parts, excluding pineapple skin, stickers, leaves, cores and other unnecessary parts, and 5mm thick in the horizontal direction (this is easy to eat and drying efficiency) Multi-stage space in a drying room designed to slice and make the target food, arrange the target food on a net or perforated plate, heat pipe, random wind Provide and arrange. At this time, the set temperature of the drying chamber is 40 ° C. and the set humidity is 8% to 10%. At this time, the humidity in the drying chamber approaches the set value, but it can be different from the moisture content of the target food. In particular, the moisture in the target food is difficult to dry, and drying is continued for about 5 to 12 hours even after the internal atmosphere in the drying chamber reaches a set value, and the moisture content of the target food is dried to 20 to 30%. The set temperature is changed depending on the moisture content of the target food, but the preferred set temperature is 40 ° C. (± 3 ° C.). If the set temperature is less than 30 ° C, the drying speed will be slow, and it will be left in a humid state for a long time, which may lead to corrosion, and if it exceeds 45 ° C, the enzymes contained in fruits and vegetables will lose their activity and become soft. There is a risk of lack of flavor and flavor. Also, it is difficult to make the set humidity less than 8% physically and mechanically in the low temperature drying as in the present invention, and when it exceeds 10%, there is a risk that the moisture is too much to accelerate the corrosion. Furthermore, the moisture content is also related to the thickness of the target food, but if it is less than 20%, the enzymes of fruits and vegetables may lose their activity, and there is a risk of lack of softness, richness and flavor, and at the same time more dry Expecting an effect takes too long and is not efficient. Further, if the moisture content exceeds 30% as a result of low temperature drying, corrosion may be accelerated. Preferably, it is 25% (± 3%).
Secondary process: The target food that has undergone the primary process is sealed in a desiccant-containing bag and dried in a cool and dark place until the water content is 20 to 28%. If the moisture content is dried to 20 to 30% in the primary process, the moisture content is difficult to drop, and if it is kept in a drying room at 40 ° C. for 3 to 5 days, the quality of the target food may change. is there. Therefore, the moisture content is reduced by a desiccant in a cool and dark place. It takes about 3 to 10 days to reach a moisture content of 20 to 28%, but the surface is slightly cured to enhance the texture. If the moisture content is less than 20%, the taste and texture are lost only by hardening the target food, and if it exceeds 28%, the target food may be altered or deteriorated. Preferably it is 24%.
Tertiary process: The target food after the secondary process is sucked and sealed in a bag containing a desiccant and oxygen scavenger.

Next, the manufacturing method of dried fruit (vegetable) foods of strawberries will be described in detail.
Primary process: Excluding unnecessary parts such as strawberry flakes and thin skins on both sides, the edible part is vertically sliced to about 5 mm thickness to prepare a target food. Similarly, the moisture content is dried to 20 to 30% in a drying room.
The secondary process and the tertiary process are the same as in Example 1.

Next, the production method of dried tomato fruit (vegetable) food will be described in detail.
Primary process: Tomato cuts and tips are cut off and sliced to a thickness of about 7 mm to make a target food, and this target food is dried to a moisture content of 20-30% in a drying room as in Example 1.
The secondary process and the tertiary process are the same as in Example 1.

Next, we will describe in detail how to make dried kiwi fruit foods.
Primary process: The edible portion is divided into about 16 equal parts, excluding unnecessary parts such as kiwi stickers, shafts, and skins. If the thickness exceeds 10 mm, the target food is made by slicing it thinner. The water content is dried to 20 to 30% in the drying chamber as in Example 1.
The secondary process and the tertiary process are the same as in Example 1.

Others may be fruits, vegetables such as mango, papaya, apples, pears, peaches, quince, melons, strawberry, cherry, strawberry, banana, tangerine, orange, grapefruit, lemon, lychee, pomegranate, fig, apricot, plum, plum.

The dried fruit and vegetable foods produced in this way are most suitable as products such as knobs with a rich taste and rich flavor.

Explanation of symbols

None.

Claims (1)

Kiwi, pineapple, strawberry, mango, papaya, apple, pear, peach, quince, melon, raisin, cherry, strawberry, banana, tangerine, orange, grapefruit, lemon, lychee, pomegranate, fig, apricot, plum, plum, tomato, etc. The target foods prepared by pre-treating the edible parts of fruits and vegetables are arranged on a net or a perforated plate, and the moisture content of the target food is 20 to 20 in a drying room with a set temperature of 30 to 45 ° C. and a set humidity of 8 to 10%. The primary process which dries until it becomes 30%, the secondary process which seals the target food which passed through this primary process in the bag with a desiccant, and dries in a cool and dark place until the moisture content becomes 20 to 28%, and the secondary process A method for producing a dried fruit / vegetable food comprising a third step of sucking and sealing the target food after finishing in a bag containing a desiccant and an oxygen scavenger.