JP2516036B2 - Manufacturing method of dried carrot chips - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing dried ginseng chips, and more particularly to a method for producing dried ginseng chips having a crispy texture.

[Conventional technology]

In recent years, there has been an increasing demand for dried chips that use vegetables, fruits, etc. as raw materials for health-consciousness and that retain the flavor and color tone of the raw materials sufficiently. As one of the methods for producing such dried chips, there is a vacuum expansion drying method (Japanese Patent Laid-Open No. 59-59)
-159739). The method is one or more selected from the group consisting of solids such as vegetables, fruits, cereals, beans, and dough moldings mainly composed of cereals, or solids obtained by processing and cooking these solids. The food is placed under a rapid depressurization condition at a rate sufficient for the food to swell and to an extent that the water in the food freezes, and after the water in the food freezes, it is heated and dried, and then returned to normal pressure. Is a method for manufacturing snack foods characterized by the above ". The dried chips obtained by the method are
It is swelled, that is, has a porous structure, and generally has a crispy texture (a crunchy texture with a crunchy texture) and little dry texture.

The present inventors have developed a dry chip using various vegetables and fruits as raw materials by utilizing the above-mentioned vacuum expansion drying method, and tried to produce a dried ginseng chip using ginseng as a raw material as one of them. It was

[Problems to be solved by the invention]

However, if the ginseng is simply subjected to a vacuum expansion drying treatment, the resulting dried ginseng chips will have less dry texture, but the texture will be fluffy and too soft,
There has been a problem that it lacks the crispy texture desired for snack foods.

Therefore, the present inventors have conducted extensive studies to obtain a dried ginseng chip having a crispy texture using a reduced pressure swelling drying treatment, and as a result, a drying treatment and a subsequent sugar treatment as a pretreatment before performing the reduced pressure swelling drying treatment. It was found that a dried ginseng chip having a crispy texture can be obtained by performing heat treatment in a liquid.

[Means for solving problems]

 Therefore, the present invention provides: (a) a step of drying carrot, (b) a step of heating the dried carrot in a sugar solution, (c) a step of expanding the heated carrot, and (d) a vacuum drying of the expanded carrot. The present invention relates to a method for producing a dried ginseng chip including a step of performing.

 The present invention will be described in detail below.

In the present invention, before performing the reduced pressure swelling drying treatment,
It is particularly important to dry-treat the carrot and heat-treat it in a sugar solution after the dry-treatment, and the object of the present invention can be achieved by performing these two pretreatments. That is, the treatment of can change the tissue of ginseng into one in which water easily evaporates and the sugar solution easily penetrates, and the subsequent treatment allows the sugar solution to sufficiently penetrate into the tissue of ginseng. The ginseng treated with and has a structure in which the sugar solution has sufficiently penetrated into the tissue and water easily evaporates, and by performing the above-mentioned vacuum expansion treatment, the dry gall is effectively prevented. It is possible to obtain dried carrot chips having a crispy texture.

In the method of the present invention, first, carrots are dried. It is appropriate that the drying is carried out to 10 to 55% by weight, preferably 10 to 20% by weight, of the weight of carrot before drying. The drying method is not particularly limited and may be, for example, a reduced pressure microwave drying method, a vacuum freeze drying method, an aeration drying method, or a reduced pressure drying method, and among them, vacuum freeze drying is preferable. Vacuum freeze-drying, for example, pre-freeze at -40 ~ -20 ℃, 10 ~ 100
It can be carried out by radiant heating, heat transfer heating or microwave heating under the conditions of pascal and product temperature of 50 ° C. or lower, preferably 30 to 40 ° C.

In the present invention, it is preferable to cut the carrot and heat it if necessary before the drying treatment. There is no particular limitation on the shape and size of the cut carrot, but it is preferable to cut (slice) to a thickness of about 1 to 15 mm in consideration of eating as a snack food. Then, the heat treatment can be carried out, for example, by immersing in warm water, steaming, etc., and appropriate conditions are 80 to 95 ° C. for 1 to 20 minutes for the former and 90 to 120 ° C. for 1 to 20 minutes for the latter. By subjecting the ginseng to heat treatment, the dryness of the dried ginseng chips obtained can be reduced.

In the present invention, heat treatment is performed in a sugar solution after the drying treatment. The concentration of the sugar solution used for the treatment is 5 to 25% by weight, preferably 10 to 20% by weight. Examples of sugars that can be used in the sugar solution include glucose, arabinose,
Monosaccharides such as xylose, galactose, fructose,
There are disaccharides such as sucrose, lactose, maltose, and cellobiose, trisaccharides such as raffinose and maltotriose, tetrasaccharides such as stachyose, and cyclodextrin. As the cyclodextrin, any of α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin can be used. Also, the heating conditions are 80 to 95
C., 3 to 20 minutes, preferably 90 to 95.degree. C., 10 to 15 minutes can be exemplified.

Then, if necessary, the carrots heated in the sugar solution can be watered. This can remove excess sugar,
The dry ginseng chips obtained can have a good appearance. Specifically, for example, a method of immersing in water at 20 to 95 ° C. for 10 seconds to 3 minutes, preferably 90 to 95 ° C. for 10 to 30 seconds can be adopted. Thereafter, if necessary, the carrot can be subjected to temperature control treatment. This temperature control treatment is to make the product temperature of the cut carrots uniform.
The temperature is adjusted to about 30-80 ° C, preferably about 40-60 ° C. The treatment time varies depending on the method, but about 1 to 30 minutes is suitable. Examples of the temperature control means include a method in which carrots are appropriately placed in a bag and then placed in a constant temperature bath at a predetermined temperature, a method in which carrots are appropriately placed in a bag and then immersed in running water, and the like. The latter is preferred because the processing time is as short as about 1 minute to about 10 minutes.

The carrots that have been heat treated in a sugar solution, watered if necessary, and temperature-controlled are then subjected to a puffing treatment. When the food is placed under reduced pressure, the boiling point of water decreases, which causes evaporation of water in the food, especially free water. The food product swells due to a rapid and rapid transpiration phenomenon. Therefore, in the present invention, decompression treatment is carried out at a rate sufficient to rapidly evaporate water in carrot in a short time. The swelling phenomenon due to moisture transpiration differs depending on the type of food, and thus the rate at which swelling occurs sufficiently also depends on the type of food. In the present invention, the ginseng can be inflated by subjecting the ginseng to a decompression treatment such that the atmospheric pressure is reduced to 5000 pascals or less, preferably 3000 pascals or less within about 1 second, preferably within 0.5 seconds.

Next, in the present invention, the puffed carrot is dried under reduced pressure. The reduced-pressure drying can be performed by bringing the expanded carrot into a frozen state (freezing treatment) and then heating under reduced pressure (heating drying treatment). The freezing treatment is performed within 5 minutes, preferably within 3 minutes, more preferably 1 after the reduced pressure treatment for expansion.
Within a minute, the decompression degree is 500 Pascal or less, preferably 10 to 2
The pressure is reduced to 00 Pascal, more preferably 80 to 200 Pascal, and the degree of pressure reduction is 10 seconds to 30 minutes, preferably 20 to
It can be done by holding for 30 minutes.

Next, the heat-drying treatment is carried out at about 10 to 80 Pascal, preferably 10 to 50 Pascal, and the product temperature is about 30 to 80 Pascal.
It is suitable to carry out heating so that the temperature becomes 40 ° C, preferably 40 to 60 ° C. By heat-drying under reduced pressure, it is possible to dry without causing drying while maintaining appropriate internal freezing. However, the decompression degree is 10
If it is less than Pascal, it will be a dry ginseng chip with a soft texture that lacks a crispy texture, while if the degree of reduced pressure exceeds 80 Pascal, it will be a dry ginseng chip with a very hard texture. Tend. The drying time is generally 1 to 10 hours by heating until the final product has a water content of about 5% by weight or less, preferably 1 to 3% by weight. The heating means is not particularly limited, but radiant heating such as infrared rays or microwave heating is preferable.

After heating and drying under reduced pressure, the pressure is returned to normal pressure, and the obtained carrot is transferred to the next step such as the packaging step.

Next, a specific device that can be used for carrying out the present invention will be described with reference to FIG. Reference numeral 1 denotes a drying chamber. Inside the drying chamber 1, a shelf 2 for placing a plate 18 on which the processed material A is placed is provided. Heaters 3 and 4 are installed below and above the shelf 2. A cold trap 6 is connected to the side wall of the drying chamber 1 via a pipe 5, and the cold trap 6 is connected to a vacuum pump 8 via a pipe 7. On the other hand, valves 9 and 10 are provided on the pipes 5 and 7, respectively, and a reservoir tank 13 is connected to the front and rear of the valve 9 of the pipe 5 via pipes 11 and 12. The pipes 11 and 12 are provided with valves 14 and 15, respectively. An air supply pipe 16 for returning the drying chamber 1 to the normal pressure after the drying process is installed on the upper surface of the drying chamber 1, and the air supply pipe 16 is provided with a needle valve 17.

The swelling / drying treatment using the above apparatus is carried out, for example, as follows. First, the cold wrap 6 is operated to bring the inside of the cold trap 6 into a cooled state. On the other hand, after placing the carrot subjected to the above-mentioned pretreatment on the shelf 2 in the drying chamber 1, the lid is closed. Next, close valves 9 and 14 and open valve 1
Open 0 and 15 and operate the vacuum pump 8 to set the reservoir tank 13 to 10 to 4000 pascals. Valve in above condition
Open 14 and move in the drying chamber 1 for a short time (within 1 second) 1000-50
Reduce the pressure to 00 Pascal. Next, the valves 14 and 15 are closed, the valve 9 is opened, and the degree of pressure reduction in the drying chamber 1 is further lowered.
Reduce the pressure to 100-500 pascals. Then, the reduced pressure within the above range is maintained for a predetermined time. Next, the decompression degree in the drying chamber 1 is further reduced to 10 to 80 Pascal, and the heater 3 is
Turn on switch 4 and dry at a predetermined temperature for a predetermined time.
After that, the heater is turned off, the valves 9 and 10 are closed, the vacuum pump 8 is stopped, and the valve 17 is gradually opened to return the inside of the drying chamber 1 to the normal pressure. After that, the lid is released to obtain dried carrot chips.

 The present invention will be further described below based on examples.

〔Example〕

Example 1 100 g of peeled carrot was cut (sliced) to a thickness of about 4 mm.
did. The carrot was then boiled in water at 95 ° C for 5 minutes.
Then, it was vacuum freeze-dried for 3 hours at 50 Pascal and a heat transfer temperature of 50 ° C. (95% by weight of the water content of carrot was removed).
The obtained carrot was heated in a sugar solution of 15% by weight at 95 ° C for 10 minutes. Then, the carrot was placed on a tray and left at room temperature for about 2 minutes to adjust the product temperature to about 60 ° C. Then, it is placed in the drying chamber of the above-mentioned device, and the inside of the drying chamber is kept at a normal pressure within 20 seconds.
Decompress to 00 Pascal, then 1 after the decompression operation.
Depressurize the drying chamber to 500 Pascal within minutes,
Further, it was left for 3 minutes at the reduced pressure. Next, the degree of reduced pressure in the drying chamber was further lowered to 30 Pascal, and the dried ginseng chips were obtained by heating and drying with a heater for 3 hours so that the product temperature of ginseng would not exceed 60 ° C. under the reduced pressure. The dried ginseng chips obtained are less dry. Also, it had a crispy texture.

Example 2 A dried ginseng chip was obtained in the same manner as in Example 1 except that after heat treatment in a sugar solution, water was passed through 80 ° C. water for 10 seconds. The dried ginseng chips obtained did not have a dry texture. In addition, there was no protruding portion of sugar on the surface, and it had a good appearance. Moreover, the texture was crispy.

Comparative Example 1 A dried ginseng chip was obtained in the same manner as in Example 1 except that the drying treatment and the heating treatment in the sugar solution were not performed.
The dried ginseng chips obtained had a remarkable dry texture, and the texture was not crispy, and it was difficult to bite like mackerel.

Comparative Example 2 A dried ginseng chip was obtained in the same manner as in Example 1 except that the drying treatment was not performed. The dried ginseng chips obtained were found to have a slightly dry texture and the surface thereof was sticky. Also, the texture is not crispy,
It was hard to bite like a dried persimmon.

〔The invention's effect〕

ADVANTAGE OF THE INVENTION According to this invention, when performing a vacuum expansion drying process to a carrot, a dry carrot chip | tip which has a dry texture and has a crispy texture is obtained by performing a drying process and a heating process in a sugar solution as a pretreatment. be able to.

[Brief description of drawings]

FIG. 1 is a schematic view of a reduced pressure drying apparatus that can be used for carrying out the present invention.

Claims (9)

(57) [Claims] 1. A process of drying ginseng, (b) a process of heating dried ginseng in a sugar solution, (c) a process of expanding the heated ginseng, and (d) a vacuum drying of the expanded carrot. A method for producing dried ginseng chips, including the steps of: 2. The method according to claim 1, wherein in step (a), the carrot is dried to 10 to 55% by weight of the weight before drying.
The manufacturing method described in the item. 3. The method according to claim 1, wherein the carrot is dried in the step (a) by a vacuum microwave drying method, a vacuum freeze drying method, an aeration drying method or a vacuum drying method. 4. The method according to claim 1, wherein the sugar solution has a sugar concentration of 5 to 25% by weight. 5. The method according to claim 1, wherein the carrot is swelled by reducing the pressure at a rate sufficient for the carrot to swell. 6. The production method according to claim 5, wherein the depressurization is carried out from atmospheric pressure to 5000 Pascal or less within 1 second. 7. The method according to claim 1, wherein drying under reduced pressure is performed by freezing the expanded carrot under reduced pressure and then heating.
The manufacturing method described in the item. 8. Freezing carrot freezing within 5 minutes after the expansion process
The production method according to claim 7, wherein the pressure is reduced to 0 Pascal or less and the degree of pressure reduction is maintained for 10 seconds to 30 minutes. 9. The method according to claim 7, which is carried out by heating frozen ginseng under a reduced pressure of 10 to 80 Pascal so that the product temperature of ginseng is 30 to 80 ° C.