JP2020505933A - 野菜の乾燥方法 - Google Patents
野菜の乾燥方法 Download PDFInfo
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Abstract
Description
a)着手する野菜に、123mbarと大気圧の間の絶対圧力の条件で、前記野菜が50℃から70℃の範囲の温度に達するまで、マイクロ波エネルギーを加え、前記着手する野菜は15%未満の含水率を有し、
b)ステップa)で得られた野菜に、312mbar以下の絶対圧力で、前記野菜が65℃から85℃の範囲の温度に達するまで、1W/g以上のマイクロ波電力密度でマイクロ波エネルギーを加え、
c)ステップb)で得られた野菜に、312mbar以下の絶対圧力の条件で、前記野菜が70℃から100℃の範囲の温度に達するまで、マイクロ波エネルギーを加え、
d)ステップc)で得られた野菜を、マイクロ波を加えずに、123mbar以下の絶対圧力で、50℃以下の温度に達するまで、真空下で冷却し、
前記野菜が達する温度は、ステップa)よりもステップb)で高く、ステップb)よりもステップc)で高い。
本発明の第2の態様は、本発明の第1の態様による方法により得られる野菜に関する。
本発明の第3の態様は、3%未満の含水率を有し、カリカリであることを特徴とする野菜に関する。
本発明の第4の態様は、本発明の第2又は第3の態様による野菜を、直接消費するために又は農業食品産業の原料として、使用することに関する。
本出願の他の目的、特徴、利点、及び、態様は、説明及び添付の特許請求の範囲から当業者には明らかになる。
a)着手する野菜に、123mbarと大気圧の間の絶対圧力の条件で、前記野菜が50℃から70℃の範囲の温度に達するまで、マイクロ波エネルギーを加え、前記着手する材料は15%未満の含水率(湿量基準)を有し、
b)ステップa)で得られた野菜に、312mbar以下の絶対圧力で、前記野菜が65℃から85℃の範囲の温度に達するまで、1W/g以上のマイクロ波電力密度でマイクロ波エネルギーを加え、
c)ステップb)で得られた野菜に、312mbar以下の絶対圧力の条件で、前記野菜が70℃から100℃の範囲の温度に達するまで、マイクロ波エネルギーを加え、
d)ステップc)で得られた野菜を、マイクロ波を加えずに、123mbar以下の絶対圧力で、50℃以下の温度に達するまで、真空下で冷却し、
前記野菜が達する温度は、ステップa)よりもステップb)で高く、ステップb)よりもステップc)で高い。
以下は、本発明の範囲を限定することなく本発明を説明するのに役立つ本発明のいくつかの特定の例示的な実施形態である。
厚さ10mmで含水率11%(湿量基準)の事前乾燥された皮を伴うリンゴ楔状片から始める。リンゴ楔状片のサンプル(500グラム)が、蒸気の排出と製品の冷却を促進するために穴が開けられた、マイクロ波を透過する、振動プラスチックドラムの中に置かれた。ドラムをマイクロ波反応器の内部に置き、絶対圧力を400mbarに下げた。製品の温度65℃に達するまで2W/gのマイクロ波電力密度を加え(ステップa)、これは3分生じた。これらのプロセス条件では、リンゴ楔状片は、加えられた圧力と平衡状態で蒸発温度より低い温度に加熱され、それにより、製品の構造がプロセスの次の段階で膨張し易くなった。温度が65℃に達すると、絶対圧力は20mbarに下げられ、電力密度は2W/gで80℃に達するまで維持され(ステップb)、これは3分生じた。プロセスの第3段階では、マイクロ波電力密度を、1.4W/gに下げ、製品が90℃に達するまで維持し(ステップc)、これは3分生じた。最後に、製品の安定化段階を実行し、これは、マイクロ波エネルギーを加えずに、真空条件(絶対圧力20mbar)で90℃から45℃に冷却した(ステップd)。このステップは18分続いた。実行されたプロセス条件の概要は、表1に詳述されている(方法A)。表1に示すように、いくつかの条件で異なるものを用いて同じプロセスを実行した(方法B−C)。方法A、B、Cの最終製品は、それぞれ製品A、B、Cという名前を付けた。
最終製品の水分、見掛け密度、水分活性、及び、質感は、以下に示すように特徴付けられる。
Claims (16)
- 野菜の乾燥方法であって、以下のステップを含み、
a)着手する野菜に、123mbarと大気圧の間の絶対圧力の条件で、前記野菜が50℃から70℃の範囲の温度に達するまで、マイクロ波エネルギーを加え、前記着手する野菜は15%未満の含水率を有し、
b)ステップa)で得られた野菜に、312mbar以下の絶対圧力で、前記野菜が65℃から85℃の範囲の温度に達するまで、1W/g以上のマイクロ波電力密度でマイクロ波エネルギーを加え、
c)ステップb)で得られた野菜に、312mbar以下の絶対圧力の条件で、前記野菜が70℃から100℃の範囲の温度に達するまで、マイクロ波エネルギーを加え、
d)ステップc)で得られた野菜を、マイクロ波を加えずに、123mbar以下の絶対圧力で、50℃以下の温度に達するまで、真空下で冷却し、
前記野菜が達する温度は、ステップa)よりもステップb)で高く、ステップb)よりもステップc)で高いこと
を特徴とする。 - 前記着手する材料は、7%から14%の範囲、好ましくは8%から12%の範囲の含水率を有する、
請求項1に記載の方法。 - ステップa)及び/又はステップb)は、1W/gと3W/gの間、好ましくは1.8W/gと2.5W/gの間のマイクロ波電力密度で実行される、
請求項1又は請求項2に記載の方法。 - ステップc)は、0.55W/gと2.3W/gとの間、好ましくは0.8W/gと1.8W/gの間のマイクロ波電力密度で実行される、
前述の請求項のいずれか1項に記載の方法。 - ステップa)は、312mbarと800mbarとの間、好ましくは350mbarと500mbarの間の絶対圧力で実行される、
前述の請求項のいずれか1項に記載の方法。 - ステップb)及び/又はステップc)は、10mbarと200mbarの間、好ましくは10mbarと100mbarの間の絶対圧力で実行される、
前述の請求項のいずれか1項に記載の方法。 - ステップd)は、10mbarと70mbarとの間の絶対圧力で実行される、
前述の請求項のいずれか1項に記載の方法。 - ステップa)は、前記野菜の温度が55℃−65℃の範囲になるまで実行される、
前述の請求項のいずれか1項に記載の方法。 - ステップb)は、前記野菜の温度が70℃−80℃の範囲になるまで実行される、
前述の請求項のいずれか1項に記載の方法。 - ステップc)は、前記野菜の温度が80℃−95℃の範囲になるまで実行される、
前述の請求項のいずれか1項に記載の方法。 - ステップd)では、前記野菜は、40℃から50℃の範囲の温度に達するまで冷却される、
前述の請求項のいずれか1項に記載の方法。 - ステップa)は、15%未満の水分を得るために、生鮮野菜の乾燥のみを受けた含水率が15%未満の野菜に対して直接実行される、
前述の請求項のいずれか1項に記載の方法。 - ステップc)及び/又はステップd)の後に追加の乾燥ステップを含まない、
前述の請求項のいずれか1項に記載の方法。 - 請求項1から請求項13のいずれか1項に記載の方法で得られた野菜。
- 3%未満の含水率を有し、カリカリであることを特徴とする野菜。
- 直接消費のために又は農業食品産業の原料として、請求項14又は請求項15に記載の野菜の使用。
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