JP2016199503A - Dried flower or dried fruit production method and production apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dried flower or dried fruit production method and production apparatus in which the drying of flowers and fruits can be accelerated and a dried flower and dried fruit having the quality such as shape and color tone well maintained can be produced.SOLUTION: The dried flower or dried fruit production method includes placing flowers or fruits in a high vacuum environment exhibiting a gauge pressure of -60 to -95 kPa and cutting off the inhalation of the outside air, as well as drying while heating to 40 to 60°C and carrying out the dehumidification. The high vacuum environment preferably is an environment exhibiting a gauge pressure of -70 to -92 kPa. The dehumidification preferably is carried out by dew-condensing the moisture content within a vacuum drying chamber 11 by a refrigeration dehumidification unit 21. The time required for the drying is 10 to 24 hours.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method and an apparatus for producing dried flowers or dried fruits in which flowers such as roses and fruits such as kiwi and pineapple are dried, and the quality of the shape, color, fragrance, flavor and the like is well maintained. .

  Conventionally, for example, when a rose as a dried flower is produced by natural drying, the rose as a fresh flower is suspended upside down in a cool and dark place with good ventilation, and the temperature is 15 to 25 ° C. and the humidity is 20 to 40% for 2 to 3 weeks This is done by leaving it alone. In order to shorten the manufacturing time, an operation of storing roses in the drying chamber, storing a desiccant such as silica gel, or blowing warm air into the drying chamber is performed.

  Kiwi and pineapple as dried fruits are produced by hot air drying or freeze drying. In the case of hot air drying, the temperature in the drying chamber for storing the fruit is set to 40 to 70 ° C., for example, and drying is performed for 24 to 48 hours. In the case of freeze drying, the fruit is frozen at −30 to −50 ° C. and then dried by sublimating moisture in a vacuum state.

  A method for producing this type of dried flower is disclosed in Patent Document 1, for example. In this method for producing dried flowers, cut flowers are housed in a vacuum tank, depressurized, and dried by performing microwave heating and far-infrared heating. That is, the moisture of cut flowers is evaporated under reduced pressure, the moisture inside the cut flowers is dried by microwave heating and the moisture is pushed out to the outside, and the moisture that has come out on the cut flowers surface is dried by far infrared heating. It is supposed to let you.

Japanese Patent Laid-Open No. 8-119811

  In the method for producing a dried flower having a conventional configuration described in Patent Document 1, the dried flower comes out of a cut flower in a reduced-pressure state in which a cut flower is accommodated, by heating by microwave heating and heating by far infrared heating. Moisture evaporates and humidity is in the atmosphere. Moreover, since the pressure reduction degree in a pressure reduction tank is described as 20 Torr (2.66 kPa) at the maximum, the pressure reduction degree is not set high. That is, the absolute pressure in the decompression tank is 98.34 kPa, which is a low vacuum.

  For this reason, the moisture concentration is high in the decompression tank, the moisture reaches a saturated state, and the moisture in the decompression tank is difficult to be removed. For this reason, drying of the cut flowers accommodated in the decompression tank is slow in progress, and it takes a long time to dry, and there is a problem that there is a limit in removing moisture from the cut flowers.

  Therefore, an object of the present invention is to promote drying of flowers and fruits, and to obtain dried flowers and dried fruits that can obtain dried flowers and dried fruits having good quality such as shape and color tone. It is to provide a manufacturing method and a manufacturing apparatus.

  In order to achieve the above object, the method for producing dried flowers or dried fruits of the present invention cuts off the inhalation of the flowers or fruits in a high vacuum environment exhibiting a gauge pressure of −60 to −95 kPa. , Drying at 40-60 ° C. and dehumidifying.

The high vacuum environment is preferably an environment showing a gauge pressure of -70 to -92 kPa.
The dehumidification is preferably performed by condensation of moisture.

The time required for the drying is preferably 10 to 24 hours.
A manufacturing apparatus used in a method for manufacturing dried flowers or dried fruits includes a vacuum dryer having a space for storing flowers or fruits, a vacuum unit for placing the inside of the vacuum dryer in a high vacuum environment, and a vacuum dryer. A heating device for heating the inside and a cooling / dehumidifying unit for dehumidifying the inside of the vacuum drying chamber are provided.

  The cooling and dehumidifying unit is preferably configured with a plurality of cooling pipes arranged at intervals.

  According to the method for producing dried flowers or dried fruits of the present invention, the effect of promoting drying of flowers and fruits and obtaining dried flowers and dried fruits having good quality such as shape and color tone can be obtained. Play.

The cross-sectional view which shows the outline of the manufacturing apparatus of the dried flower or dried fruit in embodiment. The front view which shows the outline of the manufacturing apparatus of dried flower or dried fruit. The sectional side view which shows the outline of the manufacturing apparatus of dried flower or dried fruit.

Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS.
First, the manufacturing apparatus used for the manufacturing method of dried flower or dried fruit is demonstrated.

  As shown in FIGS. 1 to 3, the vacuum drying chamber 11 is formed in a square box shape, and the inside is set to a high vacuum environment by a vacuum unit 13 having a vacuum pump 12 and the like, and holds flowers or fruits. An accommodating space 14 is formed. The vacuum dryer 11 has a pressure resistance and a sealed structure, and is made of stainless steel or the like having a sufficient thickness so that it can withstand high vacuum. The suction pipe 15 connected to the vacuum unit 13 penetrates the side wall 11a of the vacuum drying chamber 11 and protrudes into the vacuum drying chamber 11, and sucks the gas in the vacuum drying chamber 11 from the tip opening 15a. Exhaust and lead to a high vacuum environment.

  The high vacuum environment needs to be an environment exhibiting a gauge pressure of −60 to −95 kPa (absolute pressure of 41 to 6 kPa) in order to quickly dry flowers or fruits. An environment showing a gauge pressure of 92 kPa (absolute pressure of 31 to 9 kPa) is preferable. When the gauge pressure is higher than −95 kPa, the degree of vacuum (decompression degree) becomes excessive, the capacity of the vacuum unit 13 must be increased more than necessary, and the pressure-resistant structure of the vacuum dryer 11 is improved. It is not preferable because it has to be stronger than necessary. On the other hand, when the gauge pressure is lower than −60 kPa, the drying efficiency of the flowers or fruits is lowered, and it takes a long time for drying, which is not preferable.

  When drying is performed under the high vacuum environment, the outside air (air) is stopped from being sucked until the drying is completed. By stopping the inhalation of the outside air, the drying can proceed efficiently without increasing the humidity.

  As shown in FIGS. 1 and 2, in the accommodation space 14, a support frame (not shown) for placing (hanging) flowers is arranged, or a carriage on which a tray (not shown) for placing fruits is placed is arranged. . And it is comprised so that a flower can be put on a support frame or a fruit can be put on a tray, can be arranged, and can be set to a cart. As a result, many flowers or fruits can be dried simultaneously. In the vacuum drying chamber 11, usually the same kind of flowers or fruits are accommodated and used for drying.

  The flowers are not particularly limited, and examples thereof include roses, lavender, hydrangea, carnation, sweet pea, chrysanthemum, and the like. Examples of fruits include kiwi, pineapple, mango, grape, melon, blueberry, prune, apple, and strawberry.

  As shown in FIG. 1, a steam heater 17 as a pair of left and right heating devices 16 is disposed at the rear of the vacuum drying chamber 11 to heat the inside of the vacuum drying chamber 11 to 40 to 60 ° C. The steam heater 17 is configured so that water vapor flows therein, and has a large number of heat exchange fins (not shown) on the outer surface. A pair of left and right fan motors 18 are attached to the rear wall 11b of the vacuum drying chamber 11, and a circulation fan 19 connected to the rotation shaft of the fan motor 18 is rotatably supported in the vacuum drying chamber 11. Yes. Each circulation fan 19 is disposed at the rear of the steam heater 17, circulates the gas in the vacuum dryer 11, raises the temperature in the vacuum dryer 11 by the heat of the steam heater 17, and makes the internal temperature uniform. It is configured to be

  When the temperature in the vacuum drying chamber 11 is lower than 40 ° C., drying of the flowers or fruits by heating is slow, which is not preferable. On the other hand, when the temperature is higher than 60 ° C., the temperature becomes too high, and the shape of the flowers or fruits collapses or the color tone is noticeable, which is not preferable.

  As shown in FIG. 1 and FIG. 3, the vacuum drying chamber 11 includes a plurality of cooling pipes 20 that are arranged in parallel in the vertical direction at regular intervals and extend in the front-rear direction. A cooling and dehumidifying unit (chiller) 21 is provided. Cooling water at 3 to 7 ° C. flows through the cooling pipe 20. The cooling and dehumidifying unit 21 is configured to dehumidify the moisture evaporated from the flowers or fruits on the surface of the cooling pipe 20 and dehumidify the inside of the vacuum drying chamber 11. Thus, by dehumidifying the inside of the vacuum drying chamber 11, the humidity in the vacuum drying chamber 11 can be kept low and the drying of the flowers or fruits can be promoted.

  As shown in FIGS. 1 and 2, a pair of direct steam nozzles 22 connected to the heating device 16 protrude from the lower part of the vacuum dryer 11, and the vacuum dryer is opened from the front end opening 22a. Steam is blown into 11. By blowing this steam, the flowers or fruits can be sterilized.

  As shown in FIGS. 2 and 3, a light 23 is installed on the side wall 11 a of the vacuum drying chamber 11 to illuminate the inside of the vacuum drying chamber 11, and a viewing window 24 is provided on the front wall 11 c of the vacuum drying chamber 11. Thus, the inside of the vacuum drying chamber 11 can be peeked.

  The time required for the drying is usually 10 to 24 hours, although it varies depending on the types of flowers and fruits. When this time is shorter than 10 hours, there is a possibility that drying will be insufficient for the flowers and fruits having a high water content. On the other hand, when it is longer than 24 hours, it is not preferable as a time for rapidly producing dried flowers and dried fruits, and there is a possibility that quality of the dried flowers and dried fruits such as shape and color tone may be deteriorated.

  The apparatus for producing dried flowers or dried fruits of the present embodiment includes a vacuum drying chamber 11 having the above-described space for accommodating flowers or fruits, a vacuum unit 13 for setting the inside of the vacuum drying chamber 11 to a high vacuum environment, and a vacuum. It comprises a heating device 16 that heats the inside of the drying chamber 11 and a cooling / dehumidifying unit 21 that dehumidifies the inside of the vacuum drying chamber 11.

Next, a method for producing dried flowers or dried fruits will be described.
In the case of producing dried flowers or dried fruits, first, steam is blown out from the direct steam nozzle 22 into the vacuum drying chamber 11, and the temperature in the vacuum drying chamber 11 is increased to 60 to 65 ° C., and the state is changed to 5 to 10. Hold for a minute. By this operation, the flowers or fruits can be sterilized.

  Subsequently, a large number of flowers or fruits are suspended and held in the accommodation space 14 in the vacuum dryer 11. Next, the inside of the vacuum drying chamber 11 is set to a high vacuum environment showing a gauge pressure of −60 to −95 kPa by the vacuum unit 13. At the same time, the fan motor 18 is driven to rotate the circulation fan 19, the heat of the steam heater 17 is diffused into the vacuum dryer 11, and the interior of the vacuum dryer 11 is heated to 40 to 60 ° C.

  The gauge pressure forming the high vacuum environment in the vacuum drying chamber 11 and the temperature in the vacuum drying chamber 11 are appropriately set according to the type of the flowers or fruits. For example, in the case of fruits having a high water content, the gauge pressure is set to a higher vacuum toward -95 kPa, and the temperature in the vacuum dryer 11 is set to approach 60 ° C. On the other hand, in the case of flours with a low water content, the gauge pressure is set to a lower vacuum to the −60 kPa side, and the temperature in the vacuum dryer 11 is set to approach 40 ° C.

  Furthermore, cold water is allowed to flow through the cooling pipe 20 of the cooling and dehumidifying unit 21, moisture in the vacuum drying chamber 11 is condensed, and dehumidification in the vacuum drying chamber 11 is performed. The drying of the flowers or fruits is performed in a state in which the outside air is not sucked into the vacuum drying chamber 11. By holding for 10 to 24 hours under such drying conditions, dried flowers or dried fruits are obtained. Thereafter, the inside of the vacuum drying chamber 11 is vacuum-cooled to return the dried flowers or dried fruits to room temperature, and then the pressure is set to normal pressure, and the dried flowers or dried fruits are taken out from the vacuum drying chamber 11.

Next, an effect | action is demonstrated about the manufacturing method and manufacturing apparatus of dried flower or dried fruit.
Now, when producing dried flowers or dried fruits, the flowers or fruits are accommodated in the accommodating space 14 in the vacuum dryer 11 and the vacuum unit 13 is operated to bring the vacuum dryer 11 into a high vacuum environment. Simultaneously with the setting, heating is performed by the heating device 16 and the intake of outside air is stopped and the state is maintained. At this time, moisture present inside the flowers or fruits is volatilized to the outside by decompression and is evaporated by heating.

  In addition, by operating the cooling and dehumidifying unit 21, moisture in the vacuum drying chamber 11 reaches the dew point or less on the surfaces of many cooling pipes 20 and is condensed. For this reason, the inside of the vacuum dryer 11 is dehumidified, and drying of flowers or fruits is further promoted.

  In this way, dried flowers or dried fruits are produced. The obtained dried flower or dried fruit can feel fragrance and flavor in addition to good shape and color.

The effect exhibited by the above embodiment is described collectively below.
(1) The method for producing dried flowers or dried fruits according to the present embodiment is such that the flowers or fruits are inhaled from outside air in a high vacuum environment showing a gauge pressure of −60 to −95 kPa, and 40 to 60 ° C. And dried while dehumidifying.

  For this reason, the water | moisture content contained in flowers and fruits is volatilized from the inside of flowers and fruits by a high vacuum environment and heating, and the volatilized water is removed by dehumidification. Accordingly, the volatilized water does not reach a saturated state in the vacuum drying chamber 11, and the drying of the flowers or fruits proceeds efficiently.

  Therefore, according to the method for producing dried flowers or dried fruits of the present embodiment, drying of flowers and fruits can be promoted to obtain dried flowers and dried fruits having good quality such as shape and color tone. it can.

  (2) The high vacuum environment is an environment showing a gauge pressure of -70 to -92 kPa. For this reason, a practically sufficient high vacuum environment can be obtained, and drying of flowers or fruits can be performed efficiently while maintaining the quality.

  (3) The dehumidification is performed by moisture condensation. Therefore, the water volatilized from the flowers or fruits can be easily led below the dew point by cooling, and drying of the flowers or fruits can be promoted.

(4) The time required for the drying is 10 to 24 hours. Therefore, dried flowers or dried fruits can be quickly produced while maintaining the quality.
(5) A dried flower or dried fruit manufacturing apparatus includes a vacuum drying chamber 11 having a storage space 14 for flowers or fruits, a vacuum unit 13 for placing the vacuum drying chamber 11 in a high vacuum environment, and a vacuum. A heating device 16 for heating the inside of the drying chamber 11 and a cooling and dehumidifying unit 21 for dehumidifying the inside of the vacuum drying chamber 11 are provided. For this reason, drying of flowers or fruits can be advanced efficiently.

Therefore, according to this manufacturing apparatus, drying of flowers and fruits can be promoted by a functional configuration, and the quality can be maintained well.
(6) The cooling / dehumidifying unit 21 includes a plurality of cooling pipes 20 arranged at intervals. Therefore, the plurality of cooling pipes 20 can effectively condense the water volatilized from the flowers or fruits, respectively, and enhance the dehumidifying effect.

Hereinafter, the embodiment will be described more specifically with reference to examples and comparative examples.
(Example 1 and Comparative Example 1)
In Example 1, roses were dried as flours using the production apparatus of the above embodiment under the production conditions shown below.

Pressure in the vacuum dryer 11: −92 kPa, Temperature in the vacuum dryer 11: 60 ° C., Temperature of the cooling pipe 20 of the cooling and dehumidifying unit 21: 5 ° C., Drying time: 15 hours About the rose as the obtained dried flower The shape, color tone and fragrance were evaluated according to the following evaluation criteria based on visual observation and sensuality. The results are shown in Table 1.

5: good, 4: almost good, 3: normal, 2: not good, 1: bad.
In Comparative Example 1, roses as dried flowers were produced by the natural drying method shown below, which is a conventional method.

  That is, roses were hung upside down in a cool and dark place with good ventilation and allowed to stand for 3 weeks under drying conditions of a temperature of 15 to 25 ° C. and a humidity of 30 to 55% to produce roses as dried flowers. About the rose as the obtained dried flower, it evaluated similarly to Example 1. FIG. The results are also shown in Table 1.

As shown in Table 1, when Example 1 and Comparative Example 1 were compared, Example 1 was clearly better than Comparative Example 1 in terms of shape, color tone, and fragrance. In addition, the time required for drying was shorter in Example 1 than in Comparative Example 1.

(Example 2 and Comparative Examples 2 and 3)
In Example 2, using the production apparatus of the above embodiment, kiwi (the initial moisture content was 80 to 85% by mass) was dried as fruits under the production conditions shown below.

Pressure in the vacuum dryer 11: −80 kPa, Temperature in the vacuum dryer 11: 50 ° C., Temperature of the cooling pipe 20 of the cooling and dehumidifying unit 21: 5 ° C., Drying time: 12 hours About Kiwi as the obtained dried fruit The shape, color tone, and flavor were evaluated according to the following evaluation criteria based on visual observation and sensuality. Furthermore, nutrients (5 major nutrients) were measured according to a conventional method and evaluated according to the following evaluation criteria. The results are shown in Table 2.

5: good, 4: almost good, 3: normal, 2: not good, 1: bad.
In Comparative Example 2, dried fruit was produced by drying kiwi with warm air. In the warm air drying, the temperature in the container in which the kiwi was stored by the warm air was set to 40 to 60 ° C. and the humidity was set to 20 to 40%, and the drying was continued for 24 hours. Kiwi was previously sterilized with sodium hypochlorite.

  In Comparative Example 3, dried fruits were produced by freeze drying kiwi. Freeze-drying was performed by storing kiwi in a vacuum chamber, freezing at −30 to −50 ° C., and maintaining the vacuum for 8 hours to sublimate the moisture of kiwi. Kiwi was previously sterilized with sodium hypochlorite.

  For these dried fruits of Comparative Examples 2 and 3, the shape, color tone, flavor and nutrients were evaluated in the same manner as in Example 2, and the results are shown in Table 2.

As shown in Table 2, in Example 2, good results were obtained for any of the shape, color, flavor and nutrients of kiwi as a dried fruit. On the other hand, the kiwi as the dried fruit of Comparative Example 2 did not give good results for any of shape, color, flavor and nutrients. Kiwi as a dried fruit of Comparative Example 3 was defective as a product because the cells were destroyed due to expansion and the shape deteriorated.

(Example 3 and Comparative Examples 4 and 5)
In Example 3, using the production apparatus of the above-described embodiment, pineapple (initial moisture content was 80 to 90% by mass) was dried as fruits under the production conditions shown below.

Pressure in the vacuum drying chamber 11: -90 kPa, temperature in the vacuum drying chamber 11: 55 ° C., temperature of the cooling pipe 20 of the cooling and dehumidifying unit 21: 5 ° C., drying time: 15 hours About the pineapple as the obtained dried fruit The shape, color tone, flavor and nutrients were evaluated in the same manner as in Example 2. The results are shown in Table 3.

  In Comparative Example 4, pineapple was dried with warm air to produce dried fruits. In the warm air drying, the temperature in the container in which the pineapple was accommodated by the warm air was set to 40 to 60 ° C., the humidity was set to 20 to 40%, and the drying was continued for 24 hours. The pineapple was previously sterilized with sodium hypochlorite.

  In Comparative Example 5, pineapple was freeze-dried to produce dried fruits. Freeze-drying was performed by storing the pineapple in a vacuum chamber, freezing at -30 to -50 ° C, and maintaining the vacuum for 8 hours to sublimate the water of the pineapple. The pineapple was previously sterilized with sodium hypochlorite.

  For the dried fruit of Comparative Example 5, the shape, color tone, flavor and nutrients were evaluated in the same manner as in Example 3, and the results are shown in Table 3.

As shown in Table 3, in Example 3, good results were obtained for any of the shape, color tone, flavor and nutrients of pineapple as a dried fruit. On the other hand, the pineapple as a dried fruit of Comparative Example 4 was difficult to dry and had a poor color tone. The pineapple as a dried fruit of Comparative Example 5 was reduced in shape and flavor as in the case of the kiwi.

It should be noted that the embodiments described above can be modified and embodied as follows.
A plurality of types of the above-mentioned flowers may be simultaneously dried, or a plurality of types of the fruits may be simultaneously dried.

In addition to the cooling and dehumidifying unit 21 of the embodiment, the cooling and dehumidifying unit 21 may be provided with at least one cooling and dehumidifying unit 21 on the side of the side wall 11a in the vacuum dryer 11 or the like.
The heating device 16 may be constituted by an electric heater or the like instead of the steam heater 17.

  DESCRIPTION OF SYMBOLS 11 ... Vacuum dryer, 13 ... Vacuum unit, 14 ... Storage space, 16 ... Heating device, 20 ... Cooling pipe, 21 ... Cooling dehumidification unit

In order to achieve the above object, in the method for producing dried flowers or dried fruits of the present invention , the flowers or fruits are accommodated in the accommodating space of the vacuum dryer, and the flowers or fruits are converted to −60 to −. In a high vacuum environment showing a gauge pressure of 95 kPa, the intake of the outside air is cut off, and the gas in the vacuum drying chamber is circulated by a steam heater having heat exchange fins on the outer surface as a heating device and a circulation fan provided at the rear thereof. It circulates and heats to 40-60 degreeC, It dries while performing dehumidification.

The time required for the drying is preferably 10 to 24 hours.
A manufacturing apparatus used in a method for manufacturing dried flowers or dried fruits includes a vacuum dryer having a space for storing flowers or fruits, a vacuum unit for placing the inside of the vacuum dryer in a high vacuum environment, and a vacuum dryer. A heating device for heating the inside and a cooling / dehumidifying unit for dehumidifying the inside of the vacuum dryer , and using a steam heater having heat exchange fins on the outer surface as the heating device, the rear part of the steam heater Is provided with a circulation fan for circulating the gas in the vacuum dryer .

According to the method for producing dried flowers or dried fruits of the present invention, the effect of promoting drying of flowers and fruits and obtaining dried flowers and dried fruits having good quality such as shape and color tone can be obtained. Play.
Furthermore, the gas inside the vacuum dryer can be circulated by a steam heater having heat exchange fins on the outer surface as a heating device and a circulation fan provided at the rear thereof, raising the temperature inside the vacuum dryer, The temperature can be made uniform.

Claims (6)

  Drying of flowers or fruits in a high vacuum environment showing a gauge pressure of −60 to −95 kPa while drying outside air while heating to 40 to 60 ° C. and dehumidifying Method for producing flower or dried fruit.   The method for producing a dried flower or dried fruit according to claim 1, wherein the high vacuum environment is an environment exhibiting a gauge pressure of -70 to -92 kPa.   The method for producing a dried flower or dried fruit according to claim 1 or 2, wherein the dehumidification is performed by condensation of moisture.   The method for producing a dried flower or dried fruit according to any one of claims 1 to 3, wherein the time required for the drying is 10 to 24 hours. It is a manufacturing apparatus used for the manufacturing method of the dried flower or dried fruit of any one of Claims 1-4,
A vacuum dryer having a space for storing flowers or fruits, a vacuum unit for placing the inside of the vacuum dryer in a high vacuum environment, a heating device for heating the inside of the vacuum dryer, and the inside of the vacuum dryer An apparatus for producing dried flowers or dried fruits, comprising a cooling and dehumidifying unit for dehumidifying.   The said cooling dehumidification unit is a manufacturing apparatus of the dried flower or dried fruit of Claim 5 comprised with the some cooling pipe arranged at intervals.