JP2014161248A - Freeze-dried burdock root food and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a freeze-dried burdock root food preserving the texture original to burdock root, which can be eaten like noodles particularly when restored with hot water; and a manufacturing method thereof.SOLUTION: The freeze-dried burdock root food (1 and 2) having a long and thin, noodle-like shape, which is blanched in boiling water and vacuum freeze-dried, can be directly eaten when restored with hot water. The manufacturing method of a freeze-dried burdock root food allowing the freeze-dried burdock root food to be directly eaten when restored with hot water includes shredding a burdock root into pieces with a thin and long shape, blanching the pieces in boiling water, and vacuum freeze-drying the pieces. Preferably the shredded pieces of burdock root blanched in boiling water are loaded in a container (5), to which a seasoning (3) and an ingredient (4) are added. The mixture is vacuum freeze-dried and the container (5) is sealed or the whole container (5) is sealed in a packaging bag.

Description

  The present invention relates to a freeze-dried food using burdock, and more particularly to a freeze-dried burdock food that can be eaten like noodles by restoring with hot water without losing its original texture.

  Burdock is used as a food ingredient for kinpira, elephant, mixed rice and tempura. In general, fresh burdock is cooked and eaten. A dry cut burdock has also been proposed in Patent Document 1, and the burdock is cut into a length of several centimeters to 20 centimeters and cut out, steamed in steam at 100 to 150 ° C. for 3 to 5 minutes, and then dehydrated and dried. It has been proposed that drying be forced into the drying chamber.

  In Patent Document 2, it is proposed that the fried burdock is sealed in a container and heated in a substantially deaerated state together with the seasoning liquid.

  However, Patent Document 1 is intended to be used as a food material such as kinpira, elephant, mixed rice, and tempura, and has not been devised to restore it with hot water and eat it like noodles. Patent Document 2 discloses a food that can be eaten like kinpira burdock, and is not devised to be restored like hot water and eat like noodles.

JP-A-1-144929 JP-A-5-328930

  In order to solve the above-mentioned conventional problems, the present invention provides a freeze-dried burdock food that can be eaten like noodles by restoring with hot water without losing the original texture of burdock, and a method for producing the same.

  The freeze-dried burdock food of the present invention is a freeze-dried food containing burdock, said burdock has an elongated noodle-like shape, blanched, vacuum lyophilized, and can be eaten as it is by reconstitution with hot water. It is characterized by being.

  The method for producing a freeze-dried burdock according to the present invention is a method for producing a freeze-dried burdock that can be eaten as it is by reconstitution, characterized in that the burdock is cut into elongated shapes, blanched, and vacuum freeze-dried. To do.

  The present invention can retain the original texture and umami of burdock, and can be eaten as noodles as it is after reconstitution with hot water. The freeze-dried burdock of the present invention retains the slightly hard fiber of the burdock even when reconstituted with hot water, and it is necessary to chew well.This chewing action causes the brain to feel full even if the calories are low, and as a result Become a diet diet. In addition, the fiber is said to have an intestinal regulating action, and has an action / effect effective for constipation and diarrhea.

FIG. 1 is a perspective view of a chopped burdock according to an embodiment of the present invention. FIG. 2 is a cross-sectional view of burdock food freeze-dried in a state of being filled in a container according to an embodiment of the present invention. FIG. 3 is a perspective view of a burdock food freeze-dried in a state of being filled in a container according to an embodiment of the present invention. FIG. 4 is a photograph of shredded burdock in one embodiment of the present invention. FIG. 5 is a photograph of a freeze-dried noodle-like burdock with a seasoning according to an embodiment of the present invention, viewed from an oblique direction. FIG. 6 is a photograph as seen from the top of a freeze-dried noodle burdock with a seasoning. FIG. 7 is a photograph of the noodle-like burdock with seasoning as seen from the bottom of the freeze-dried product. FIG. 8 is a photograph of a freeze-dried noodle-like burdock with a seasoning in a container and viewed from an oblique direction. FIG. 9 is a photograph of a freeze-dried noodle-like burdock with a seasoning placed on top and placed in a container. FIG. 10 is a photograph of a freeze-dried noodle-like burdock according to another example of the present invention viewed obliquely.

  The inventor paid attention to the fiber and nutritional value of the burdock, the characteristics that provide a feeling of fullness even though it is low in calories, and examined cooking methods that make use of these characteristics. From this study, the present inventors came up with the idea that if the burdock is cut into elongated shapes, blanched, and vacuum lyophilized, it can be reheated and eaten like noodles. Conventionally, such a cooking method is not known and seems to be a new cooking method.

  In the present invention, the burdock from which the soil has been dropped is cut into noodle-like elongated shapes. Shredding may be performed using a cutter or a knife, or may be stripped by stripping with a peeler. Any size can be used as long as it is finely cut, but the average size is preferably 1.7 to 2.5 mm in length, 1.7 to 2.5 mm in width, and 80 mm or more in length. The length is more preferably 100 mm or more. The upper limit of the length is preferably 200 mm or less, more preferably 160 mm or less. If it is the said dimension, it will become a noodle shape when it will become easy to fill a container when blanching, and it will be re-heated after freeze-drying. If it is less than the said dimension, it will become the tendency that the burdock after hot water return becomes easy to get involved. If it exceeds the above dimensions, the burdock after hot water rejuvenation will lose its suppleness and tend to be a kinpira style. However, the dimensions are not limited because they vary depending on the type of burdock, harvest time, production location, storage period, and the like. The cross-section of the elongated burdock may be any shape such as a rectangle, a triangle, a polygon more than a rectangle, a circle (including an ellipse and an oval), and other deformations.

  Next, the burdock made into an elongated shape is blanched. This treatment makes the burdock softer and easier to fill the container. Blanched burdock is lyophilized in vacuum. The burdock aggregate is solidified by the vacuum freeze-drying process. In order to obtain a predetermined shape at that time, it is preferable to fill the container and vacuum freeze-dry it. After vacuum freeze-drying, the freeze-dried burdock may be removed from the container and sealed in a packaging bag as it is. In this case, the seasoning and ingredients may be enclosed in a separate bag and placed in the package.

  When adding a seasoning before vacuum lyophilization, after the blanching, the burdock is filled into a container, and a pre-made seasoning liquid is added to the container. The seasoning liquid is for seasoning. For example, soy sauce, sugar, mirin, salt, pepper, pepper, meat extract, umami seasoning, onion powder, edible oil and fat, antioxidant, etc. are used.

  The container is filled with burdock burdock and seasoning liquid, and then freeze-dried in vacuum. Means for drying the food include hot air drying, air drying, vacuum freeze drying, etc., but hot air drying has a problem that the taste of the food disappears. In addition, air drying requires a long time for drying, and there is a problem that bacteria and dust in the air adhere. On the other hand, the vacuum freeze-drying used in the present invention is hygienic and has the advantage that the original taste of the food remains because it can be dried at a low temperature. The degree of vacuum during vacuum lyophilization is preferably 200 Pascals (Pa) or less, more preferably 133 Pa or less, and even more preferably 106 Pa or less. The product temperature during vacuum freeze-drying is preferably 70 ° C. or lower, more preferably 60 ° C. or lower, more preferably 50 ° C. or lower. Prior to vacuum freeze-drying, so-called preliminary freezing may be performed in which freezing is performed at a temperature of −10 to −45 ° C. for about 10 to 36 hours. The moisture content after lyophilization is preferably 5.0% or less, more preferably 3.0% or less.

  For example, when conditions of −30 ° C., 12 hours, and 60 to 80 Pa are adopted, a porous shape is obtained, and when hot water is reconstituted, the state before lyophilization is restored at the moment when hot water is added. As a result, it can be re-heated and eaten as is. The blanching is preferably blanching in hot water, particularly preferably immersed in hot water at 95 ° C. or higher for 2 to 4 minutes. Under this condition, the noodle-like long burdock becomes soft and can be easily filled into the container.

  After adding the seasoning liquid, it may be sterilized by steam heating before vacuum freeze-drying. Thereby, food safety is further improved.

  The shape of the lyophilized product thus obtained is noodle-like, and preferably has an average dimension of 1.7 to 2.5 mm in length, 1.7 to 2.5 mm in width, and 80 mm or more in length.

  It is preferable that further ingredients are added to the freeze-dried burdock. When ingredients are added, it becomes easy to eat as a single item. It can also be eaten as a side dish such as rice balls. Various ingredients can be applied, such as meat, seafood, and vegetables. Examples of meat include chicken, pork, beef and lamb. Examples of seafood include salmon, salmon, salmon, octopus, and mentaiko. Vegetables include onions, green onions, potatoes, tomatoes and corn. These ingredients may be seasoned with seasoning liquid.

  The burdock may be peeled or may have a skin attached. If the skin is left attached, the nutritional value present immediately below the skin is not missed, and a fragrance can be left. Similarly, burdock need not be punched out. Bitterness will not remain even if it is not drilled, and conversely, the aroma will remain and the texture will be good. Usually, the punching is performed by exposing it to water, but by not doing this, the nutritional value of the burdock is not lost.

  In the present invention, the shape of the container may be any shape, but a container having an open top is preferable in order to improve the filling of the burdock after branching. For example, the container 5 shown in FIG. In this drawing, a container with an open top of the cube is illustrated, but a rectangular parallelepiped or a columnar shape may be used as long as the top is open. The material of the container is preferably a resin such as polyethylene or polypropylene because it is inexpensive. The resin is molded by a molding method such as compression molding, injection molding or injection compression molding.

  As an example, the freeze-dried burdock food is preferably sealed in a packaging bag together with the container. The container is sealed because the seasoning is present at the bottom of the freeze-dried burdock and is freeze-dried with the ingredients on top of the freeze-dried burdock. It is. If the dried seasoning or dried ingredients are broken apart, the value as a food is reduced. As another example, the open part of the container can be sealed with a sealing lid. This example is frequently used in jelly and yogurt.

  During use, the sealed bag or lid may be broken, and hot water may be poured directly into the container, or the food in the container is taken out, transferred to a bowl, etc., and restored by adding hot water. Restoring by adding hot water is also called hot water reconstitution. A hot water temperature of 70 ° C. or more is sufficient. If it is 80 degreeC or more, it is still more preferable. It can be eaten like noodles by reconstitution with hot water.

  The burdock that has been reconstituted with hot water has a bit of hard fiber and needs to be chewed well. This chewing action makes the brain feel full even if calories are low, resulting in a diet. For example, 25 g of burdock has only 3.9 kcal, but when the freeze-dried burdock food of the present invention is reheated and eaten, the user feels full and has a good stomach, resulting in a diet. In addition, the fiber is said to have an intestinal regulating action, and has an action / effect effective for constipation and diarrhea.

  This will be described below with reference to the drawings. In the drawings, the same reference numeral indicates the same article. FIG. 1 is a perspective view showing a state in which a chopped burdock 1 is extended in an embodiment of the present invention. The preferred dimensions of the burdock 1 are a rectangle having an average cross section length of 1.7 to 2.5 mm and a width of 1.7 to 2.5 mm, and a length of 80 mm or more.

  FIG. 2 is a sectional view of a burdock food freeze-dried in a state of being filled in a container according to an embodiment of the present invention, and FIG. 3 is a perspective view thereof. The shredded burdock 1 is softened by blanching in hot water, and the assembly 2 of the burdock 1 is filled in a resin container 5. Next, the seasoning liquid is added, and preferably the ingredient 4 is placed and vacuum freeze-dried. The seasoning liquid is dried to become the seasoning 3, and a part of the seasoning is powdered and deposited in the lower part of the burdock assembly 2 and the container 5. The assembly 2 of the burdock 1 is a group. In this state, the resin film bag is sealed, or the open portion of the container 5 is sealed with a sealing lid.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to the following examples.

Example 1
(1) Shredded burdock A commercially available burdock was cut into a rectangular shape with a cross section of 2 mm in length and 2 mm in width, and a length of 120 mm using a cutter. It is better not to peel the burdock, but since it may contain fine stones between the skin, it was peeled from the viewpoint of safety. I didn't drill into the water. In this manner, 100 g of a finely cut product was prepared. The obtained chopped burdock is shown in FIG. 1 and FIG.

(2) Blanching treatment The shredded burdock was blanched in hot water at 95 ° C for 3 minutes. This blanching process softened the shredded burdock.

(3) Preparation of seasoning liquid The seasoning liquid consists of soy sauce, flavor raw materials (bonito sushi, soda bonito sushi, bonito sushi extract, kombu extract), saccharides (glucose fructose liquid sugar, sugar), rice fermentation seasoning, salt, protein hydrolyzate. Brewed vinegar, yeast extract, seasonings (amino acids, etc.), antioxidants. Seasoning refrained from salt so that the burdock juice after reconstitution was light.

(4) Preparation of ingredients The chicken (steamed chicken) was loosened so as not to become as fine as possible.

(5) Container filling The container was filled with 25 g of chopped burrs after the blanching treatment. The container was compression-molded with a polyethylene film (thickness: 50 μm) to form an upper open container having a length of 65 mm, 65 mm, and a height of 25 mm. The shape of the container 5 is as shown in FIG.
Next, 30 ml of the seasoning liquid was filled into a container from above the chopped burdock.
Next, the tool was placed on a chopped burdock.
In this state, you may sterilize by steam heating (70 degreeC, 20 minutes). However, the sterilization treatment can be omitted when using a chopped burdock immediately after the blanching treatment and a hot seasoning liquid and ingredients at 90 ° C. or higher.
Next, the temperature was raised to 5 ° C. and cooled for 12 hours.

(6) Vacuum freeze-drying The containers were placed in a vacuum freeze-drying apparatus and freeze-dried at a vacuum degree of 60 to 80 Pa, an initial temperature of −30 ° C., and a final temperature of 50 ° C. for 24 hours. The water content of the obtained freeze-dried food was 0.5 to 2.0%. The vacuum freeze-dried burdock had a porous shape. The photograph of the obtained vacuum freeze-dried burdock food is shown in FIGS.

  Fig. 5 is a photograph of the freeze-dried product of the seasoned noodle-like burdock (excluding ingredients; the same applies to Figs. 6-8), and Fig. 6 is the same as the seasoned noodle-like burdock. A photograph of the freeze-dried product as seen from the top, FIG. 7 is a photograph of the noodle-like burdock with seasoning as seen from the bottom of the freeze-dried product, and FIG. This is a photograph taken from an angle. FIG. 9 is a photograph of a freeze-dried noodle-like burdock with a seasoning placed on top and placed in a container.

(7) Sealing The burdock food after vacuum freeze-drying was sealed in a resin film bag together with the container. It can be stored for a long time in this state.

(8) Hot water return The sealed bag was broken, the container was taken out, the freeze-dried burdock food was transferred to a bowl, etc., and restored by adding hot water. A hot water temperature of 70 ° C. or higher was sufficient. When hot water was added, it was instantly sucked and restored. In this state, I was able to eat it like a noodle. The burdock that had been reconstituted with hot water had a slightly hard fiber and retained the original texture, umami, and fragrance of the ingredients. The texture and umami were of good quality that cannot be obtained by conventional methods. There was also a crunchy feeling, a feeling of fullness was felt by the chewing action, and the stomach was good. Furthermore, the condition of the tummy was also good.

(Examples 2 to 6)
The experiment was performed in the same manner as in Example 1 except that the burdock size was changed to Table 1 below. The conditions and results are summarized in Table 1.

Remarks * 1: The above dimensions may vary depending on the type of burdock, harvest time, production location, storage period, etc.
Remarks * 2: The burdock tends to get entangled easily when reconstituted, but it is acceptable.

  As shown in Table 1, the vacuum freeze-dried burdock of Examples 2 to 6 could be made into a noodle-like food by reconstitution with hot water.

(Example 7)
In the same manner as in Example 1, the burdock was chopped and blanched, and in this state, 25 g of the chopped burdock after the blanching process was filled into a container. The same container as that of Example 1 was used. Thereafter, a vacuum freeze-drying treatment was performed in the same manner as in Example 1. A photograph of the resulting vacuum freeze-dried burdock food is shown in FIG. The burdock food after the vacuum freeze-drying was sealed in a resin film bag. In the resin film bag, separately from the burdock food, a seasoning and ingredients were enclosed in the bag and placed in the resin film bag. It can be stored for a long time in this state.

  When eating, the resin bag was broken, and freeze-dried burdock food, seasoning and ingredients were transferred to porridge, etc., and restored by adding hot water. A hot water temperature of 70 ° C. or higher was sufficient. In the same manner as in Example 1, when hot water was added, water was instantaneously sucked and restored. In this state, I was able to eat it like a noodle. The burdock that had been reconstituted with hot water had a slightly hard fiber and retained the original texture, umami, and fragrance of the ingredients.

1 chopped burdock 2 burdock aggregate 3 seasoning 4 ingredients 5 container

Claims (11)

Freeze-dried food containing burdock,
The burdock is a noodle-like elongated shape, blanched and vacuum lyophilized,
A freeze-dried burdock food characterized in that it can be eaten as it is with hot water.   The freeze-dried burdock food according to claim 1, wherein the freeze-dried burdock food is filled in a container together with a seasoning.   The freeze-dried burdock food according to claim 1 or 2, wherein the freeze-dried burdock is further added with ingredients.   The freeze-dried burdock food product according to any one of claims 1 to 3, wherein the noodle-like elongated shape has an average dimension of 1.7 to 2.5 mm in length, 1.7 to 2.5 mm in width, and 80 mm or more in length.   The freeze-dried burdock food according to any one of claims 1 to 4, wherein the burdock is not punched out.   The freeze-dried burdock food product according to any one of claims 1 to 5, wherein the freeze-dried burdock food product is sealed in a container or sealed in a packaging bag together with the container. A method for producing freeze-dried burdock that can be eaten as it is by reconstitution with hot water,
Shred the burdock into an elongated shape,
Branch,
A method for producing freeze-dried burdock, characterized by vacuum freeze-drying.   The method for producing freeze-dried burdock food according to claim 7, wherein the noodle-like elongated shape has a mean length of 1.7 to 2.5 mm, a width of 1.7 to 2.5 mm, and a length of 80 mm or more.   The method for producing freeze-dried burdock according to claim 7 or 8, wherein the blanching is performed under conditions of immersion in hot water of 95 ° C or higher for 2 to 4 minutes.   The method for producing a freeze-dried burdock according to any one of claims 7 to 9, wherein the seasoning liquid is added and then sterilized by steam heating before vacuum freeze-drying.   The branch according to any one of claims 7 to 10, wherein the burdock is blanched and then filled into a container, seasoning liquid and ingredients are added, vacuum freeze-dried, and the container is sealed or the whole container is sealed in a packaging bag. A method for producing dried burdock.