JP2961166B2 - Manufacturing method of evening food containing fruit - Google Patents

Manufacturing method of evening food containing fruit

Info

Publication number
JP2961166B2
JP2961166B2 JP32233890A JP32233890A JP2961166B2 JP 2961166 B2 JP2961166 B2 JP 2961166B2 JP 32233890 A JP32233890 A JP 32233890A JP 32233890 A JP32233890 A JP 32233890A JP 2961166 B2 JP2961166 B2 JP 2961166B2
Authority
JP
Japan
Prior art keywords
evening
fruit
food
water content
crushed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP32233890A
Other languages
Japanese (ja)
Other versions
JPH04197149A (en
Inventor
正裕 矢部
卓郎 山浦
実 内田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TEII TEII FUAAMA KK
Original Assignee
TEII TEII FUAAMA KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TEII TEII FUAAMA KK filed Critical TEII TEII FUAAMA KK
Priority to JP32233890A priority Critical patent/JP2961166B2/en
Publication of JPH04197149A publication Critical patent/JPH04197149A/en
Application granted granted Critical
Publication of JP2961166B2 publication Critical patent/JP2961166B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Description

【発明の詳細な説明】 産業上の利用分野 本発明は、夕顔果実含有食品の製造法に関する。詳し
くは、今まで捨てられていた夕顔果実の芯の部分(以
下、「ワタ」という)を含めて、外皮以外のすべての夕
顔果実を殺菌乾燥することにより、栄養価が高く食品衛
生上極めて安全で、しかも保存性に優れた夕顔果実含有
食品を簡便かつ安価に製造する方法である。
Description: FIELD OF THE INVENTION The present invention relates to a method for producing evening meal fruit-containing food. For more information, nutritive value is high and it is extremely safe for food hygiene by sterilizing and drying all the evening fruits except the outer skin, including the core of the evening fruits that have been discarded (hereinafter referred to as "cotton"). This is a method for easily and inexpensively producing an evening-fruit fruit-containing food having excellent preservability.

従来の技術 夕顔は日本古来からの食物で、糖分、繊維質、たんぱ
く質、ビタミン、カルシウム、ペクチン等をバランス良
く含んだ栄養価の高い食品である。また、この果肉部分
を帯状にスライスして乾燥したものを干瓢と称し、従来
より寿司の具などして賞味されてきた。
2. Description of the Related Art Yugao is an ancient food from Japan, and is a nutritious food containing a good balance of sugar, fiber, protein, vitamins, calcium, pectin, and the like. The pulp portion obtained by slicing and drying the pulp portion in a band shape is referred to as dried gourd, and has been conventionally appreciated as a sushi tool.

干瓢は、通常硫黄燻蒸による漂白殺菌が施されている
が(特公昭57−21292号、食品工業3・下・52・1983
年)、硫黄が残留するので食するに際し水洗いが必須で
あり、このため干瓢中の水溶性栄養分(ビタミン、糖、
アミノ酸、ペクチン、無機質等)がほとんど流れ落ちて
しまう。
Hyohyo is usually subjected to bleach sterilization by sulfur fumigation (Japanese Patent Publication No. 57-21292, Food Industry 3, No. 52, 1983).
Year), sulfur remains, so it is necessary to wash with water when eating, so that water-soluble nutrients (vitamins, sugars,
Amino acids, pectin, minerals, etc.) almost run off.

この欠点を補うべく、硫黄燻蒸によらない方法により
殺菌処理した干瓢を用いる夕顔食品も提案されている
(特開昭63−32458)。
In order to compensate for this drawback, there has been proposed an evening glory food using dried gourd sterilized by a method not based on sulfur fumigation (Japanese Patent Application Laid-Open No. 63-32458).

しかしながら、干瓢や上記の夕顔食品は夕顔の果肉部
分だけを利用しており、夕顔果実全体の重量の20%を占
める中心部の「ワタ」の部分は、種子を含むので帯状に
スライスできず廃棄されているのが現状である。これら
は非常に腐敗しやすく、畠などに捨てられて悪臭の原因
ともなっている。
However, Hyohyo and the above-mentioned Yugao foods use only the flesh portion of the Yugao fruit, and the central "cotton", which accounts for 20% of the weight of the Yugae fruit, cannot be sliced into strips because it contains seeds and is discarded. That is the current situation. These are very perishable and are thrown away in the field, causing odor.

一方、外皮を剥いた夕顔果実全体を円板上にスライス
して天日乾燥する方法(特開平2−23847)もあるが、
この方法は広いスペースを要し、しかも天候に左右され
るほか、天日乾燥の宿命である異物の付着や混入を防ぐ
ことが難しく、品質管理上の大きなネックとなってい
る。
On the other hand, there is also a method of drying the sun by slicing the whole peeled evening grape fruit on a disk (JP-A-2-23847).
This method requires a large space and is influenced by the weather. In addition, it is difficult to prevent foreign matter from adhering or mixing, which is the fate of solar drying, and this is a major bottleneck in quality control.

また、特開昭60−43345には、夕顔果実のワタを製粉
した乾燥粉末を報告されている。しかし、この場合、ワ
タをそのまま乾燥することができず、残存水分が30%に
なるまでワタを搾水後乾燥するので、果汁中に含まれる
ビタミン、糖、アミノ酸、ペクチン、無機質等、人体に
とって大切な栄養分のほとんどが失われる。
Also, Japanese Unexamined Patent Publication (Kokai) No. 60-43345 reports a dry powder obtained by milling the cotton of the evening fruit. However, in this case, the cotton cannot be dried as it is, and the cotton is squeezed and dried until the remaining moisture becomes 30%. Therefore, the vitamins, sugars, amino acids, pectin, minerals, etc. contained in the fruit juice are harmful to the human body. Most important nutrients are lost.

発明が解決しようとする問題点 本発明は、このように今まで捨てられていた夕顔果実
のワタの部分を含めて、外皮以外のすべての夕顔果実を
殺菌、乾燥し、栄養価が高く、食品衛生上極めて安全
で、しかも保存性に優れた夕顔果実含有食品を簡便かつ
安価に製造しようとするものである。
Problems to be Solved by the Invention The present invention sterilizes and dries all the evening fruit except the outer skin, including the cotton portion of the evening fruit that has been discarded so far, and has a high nutritional value, An object of the present invention is to produce simple and inexpensive food containing evening glory fruit which is extremely safe in hygiene and excellent in preservability.

問題を解決するための手段 本発明者らは、夕顔食品の製造法について鋭意研究を
続けた結果、夕顔果実に分散剤を添加して夕顔果実と分
散剤の混合物の水分含有率を90%以下にすることによ
り、外皮を除いたすべての夕顔果実の成型乾燥が可能と
なることを知り、本発明に到達したものである。
Means for Solving the Problems The present inventors have conducted intensive studies on a method for producing evening food, and as a result, added a dispersant to the evening fruit to reduce the water content of the mixture of the evening fruit and the dispersant to 90% or less. Thus, it was found that molding and drying of all the evening grape fruits except the outer skin became possible, and the present invention was reached.

以下、本発明の夕顔果実含有食品の製造法について詳
説する。
Hereinafter, the method for producing the evening meal fruit-containing food of the present invention will be described in detail.

まず、外皮を剥いた夕顔果実をミキサーにかけて粉砕
し、その中に分散剤を添加し、全体の水分含有率が90%
以下になるように混合する。
First, the peeled evening grape fruit is crushed in a mixer, and a dispersant is added to the crushed fruit.
Mix so that:

分散剤を添加するのは、上記混合物の水分含有率を90
%以下に調整するためである。混合物の水分含有率が90
%以上になると成型性が悪く、乾燥に長時間を要する。
The addition of the dispersant reduces the water content of the mixture to 90%.
% Or less. The water content of the mixture is 90
%, The moldability is poor, and a long time is required for drying.

分散剤には、食物繊維質としてアップルファイバー、
バンプキンパウダー、キャロットパウダー、コーンファ
イバー、セルロースパウダー、フスマ等が、多糖質とし
ては小麦粉、ソバ粉等が利用できる。
Dispersants include apple fiber as a dietary fiber,
Bumpkin powder, carrot powder, corn fiber, cellulose powder, bran and the like can be used, and as the polysaccharide, flour and buckwheat flour can be used.

夕顔果実はそれ自身が食物繊維を多く含むが、特に分
散剤として食物繊維質を用いた場合は、単に成型乾燥性
の向上のみならず、夕顔果実の優れた性質を引き出すこ
とによりきわめて有用な健康食品を提供できる。すなわ
ち、本発明で得られる夕顔果実含有食品は、夕顔果実の
もつ強いビフィズス菌の増殖作用と食物繊維質のもつ腸
内浄化作用の相乗効果により、そのまま利用する場合は
もちろん、加工食品に添加して利用される場合でも、少
量で腸内腐敗生成物の抑制、下痢、便秘症の改善等に効
果を発揮することが期待できる。
Evening fruit itself contains a large amount of dietary fiber. Particularly when dietary fiber is used as a dispersant, it is not only an improvement in molding drying property but also a very useful health by extracting the excellent properties of evening fruit. Food can be provided. That is, the evening meal containing food obtained by the present invention can be added to processed foods, of course, when it is used as it is, due to the synergistic effect of the strong bifidobacteria growth action of the evening fruit and the intestinal purification action of dietary fiber. Even when used in a small amount, it can be expected that a small amount is effective in suppressing intestinal putrefaction products, diarrhea, improving constipation, and the like.

つぎに、上記混合物を加熱殺菌し、所望の乾燥状態に
まて乾燥する。殺菌方法は、水分の蒸発を抑えて上記混
合物を60〜100℃、好ましくは75〜85℃の温度で1〜3
時間保持できるものであればいずれの方法でもよい。こ
の殺菌によって、一般生菌数が5×103個/g未満、大腸
菌群およびサルモネラ陰性の、食品衛生上極めて安全な
夕顔含有食品を得ることができる。乾燥には箱型通風乾
燥機、バンド乾燥機、ロータリードライヤー等の乾燥機
が用いられる。乾燥温度は褐変を起こさない範囲であれ
ば何度でもよいが、好ましくは60〜80℃が良い。また、
優れた保存性を確保するには、水分を8%以下、好まし
くは3%以下にする。
Next, the mixture is sterilized by heating and dried to a desired dry state. The method of sterilization is to suppress the evaporation of water and to heat the mixture at a temperature of 60 to 100 ° C, preferably 75 to 85 ° C for 1 to 3 times.
Any method can be used as long as it can hold the time. By this sterilization, it is possible to obtain a food containing hyacinth which is extremely safe for food hygiene and has a general viable cell count of less than 5 × 10 3 cells / g and is negative for coliform bacteria and Salmonella. For drying, a dryer such as a box-type ventilation dryer, a band dryer, and a rotary dryer is used. The drying temperature may be any number as long as it does not cause browning, but is preferably from 60 to 80 ° C. Also,
In order to ensure excellent storage stability, the water content should be 8% or less, preferably 3% or less.

本発明で得られる夕顔果実含有食品は、スピードミル
等で粉砕し、そのまま又は顆粒や錠剤にして利用でき
る。これらの夕顔果実含有食品は、うどん、シューマイ
の皮、食パン等の食品に直接加工され、又は添加して利
用できるほか、ケチャップ、マヨネーズ、スープ等の液
体、かまぼこ、ハンバーグ、ソーセージ等の加工肉、あ
んこ、ういろ、ヨーグルト、プリン等の菓子等の食品に
添加して利用することができる。
The evening meal containing food obtained in the present invention can be used as it is or in the form of granules or tablets by pulverizing with a speed mill or the like. These evening meal containing foods can be processed directly into foods such as udon, shy husk, bread, etc., or used by adding them, and liquids such as ketchup, mayonnaise, soup, processed meats such as kamaboko, hamburger, sausage, etc. It can be used by adding it to foods such as sweets such as red bean paste, sea urchin, yogurt and pudding.

以下に本発明の実施例を示す。 Hereinafter, examples of the present invention will be described.

実施例1 外皮を剥き、へた部を切断した夕顔果実20個をカッタ
ーミルにかけて粉砕し、水分96%、乾物1g当たりの一般
生菌数7.3×106個の夕顔果実粉砕物48kgを得た。
Example 1 Twenty evening fruit having peeled the outer skin and having a cut edge was crushed by a cutter mill to obtain 48 kg of a crushed evening fruit having a water content of 96% and a general viable count of 7.3 × 10 6 bacteria per gram of dry matter. .

この夕顔果実粉砕物1kgに120gのコーンファイバーを
添加混合し(含有水分86.1%)トレーに移した後、熱風
乾燥機に入れ最初の2時間は混合物を80℃に保持して殺
菌し、次いで60℃の送風温度で7時間乾燥した。得られ
た乾燥物をコーヒーミルにかけて粉砕し、水分2.1%、1
g当たりの一般生菌数1.8×102個、大腸菌群及びサルモ
ネラ陰性の夕顔果実含有食品147gを得た。
120 g of corn fiber was added to 1 kg of the crushed evening grape fruit, mixed and transferred to a tray (containing 86.1% of water), placed in a hot air drier and sterilized by keeping the mixture at 80 ° C. for 2 hours for the first time. It dried for 7 hours at the blowing temperature of ° C. The obtained dried product is ground in a coffee mill, and the moisture is 2.1%, 1%.
1.8 × 10 2 general viable bacteria per g, 147 g of foodstuffs containing Escherichia coli and Salmonella-negative evening glory fruit were obtained.

実施例2 実施例1で得た夕顔果実粉砕物1kgにセルロースパウ
ダー200gを添加混合し(水分含有率80.5%)トレーに移
した後、実施例1と同様に殺菌乾燥し粉砕して水分0.95
%、1g当たりの一般生菌数8.5×101個、大腸菌群及びサ
ルモネラ陰性の夕顔果実含有食品232gを得た。
Example 2 200 g of cellulose powder was added to 1 kg of the crushed evening grape fruit obtained in Example 1 and mixed (water content: 80.5%), transferred to a tray, sterilized and dried in the same manner as in Example 1, and crushed to obtain a water content of 0.95.
%, A general viable cell count of 8.5 × 10 1 per gram, and 232 g of a food containing a coliform group and Salmonella-negative evening face fruit was obtained.

実施例3 実施例1で得た夕顔果実粉砕物1kgにアップルファイ
バー120gを添加混合し(水分含有率86.0%)トレーに移
した後、実施例1と同様に殺菌乾燥し粉砕して水分3.6
%、1g当たりの一般生菌数2.3×102個、大腸菌群及びサ
ルモネラ陰性の夕顔果実含有食品149gを得た。
Example 3 120 g of apple fiber was added to 1 kg of the crushed evening grape fruit obtained in Example 1 and mixed (water content: 86.0%), transferred to a tray, sterilized and dried in the same manner as in Example 1, and crushed to obtain a water content of 3.6.
%, 2.3 × 10 2 general viable bacteria per gram, and 149 g of food containing the Escherichia coli group and Salmonella-negative evening face fruit was obtained.

実施例4 実施例1で得た夕顔果実粉砕物1kgにバンプキンパウ
ダー120gを添加混合し(水分含有率86.4%)トレーに移
した後、実施例1と同様に殺菌乾燥し粉砕して水分2.5
%、1g当たりの一般生菌数1.7×102個、大腸菌群及びサ
ルモネラ陰性の夕顔果実含有食品146gを得た。
Example 4 120 g of bumpkin powder was added to 1 kg of the crushed evening grape fruit obtained in Example 1 and mixed (water content: 86.4%), transferred to a tray, sterilized and dried in the same manner as in Example 1, and crushed to obtain a water content of 2.5.
%, 1 × 10 2 general viable bacteria per gram, 146 g of food containing the coliform bacteria and Salmonella-negative evening face fruit was obtained.

実施例5 実施例1で得た夕顔果実粉砕物1kgにキャロットパウ
ダー160gを添加混合し(水分含有率83.5%)トレーに移
した後、実施例1と同様に殺菌乾燥し粉砕して水分3.0
%、1g当たりの一般生菌数1.1×102個、大腸菌群及びサ
ルモネラ陰性の夕顔果実含有食品149gを得た。
Example 5 160 g of carrot powder was added to 1 kg of the crushed evening grape fruit obtained in Example 1 and mixed (water content: 83.5%), transferred to a tray, sterilized and dried in the same manner as in Example 1, and crushed to obtain a water content of 3.0.
%, 1 × 10 2 general viable bacteria per gram, and 149 g of food containing the E. coli group and Salmonella-negative evening face fruit.

実施例6 実施例1で得た夕顔果実粉砕物1kgにフスマ120gを添
加混合し(水分含有率86.8%)トレーに移した後、実施
例1と同様に殺菌乾燥し粉砕して水分1.4%、1g当たり
の一般生菌数2.7×102個、大腸菌群及びサルモネラ陰性
の夕顔果実含有食品144gを得た。
Example 6 120 g of bran was added to 1 kg of the crushed evening grape fruit obtained in Example 1 and mixed (water content: 86.8%), transferred to a tray, sterilized and dried and pulverized in the same manner as in Example 1 to obtain a water content of 1.4%. There were obtained 2.7 × 10 2 general viable bacteria per 1 g, 144 g of food containing the E. coli group and Salmonella-negative evening glory fruit.

実施例7 実施例1で得た夕顔果実粉砕物1kgに小麦粉280gを添
加混合し(水分含有率76.3%)トレーに移した後、実施
例1と同様に殺菌乾燥し粉砕して水分2.6%、1g当たり
の一般生菌数1.4×102個、大腸菌群及びサルモネラ陰性
の夕顔果実含有食品312gを得た。
Example 7 280 g of flour was added to 1 kg of the crushed evening grape fruit obtained in Example 1 and mixed (water content: 76.3%), transferred to a tray, sterilized and dried in the same manner as in Example 1, and crushed to obtain a water content of 2.6%. 1.4 x 10 2 general viable bacteria per gram, 312 g of a food containing E. coli and Salmonella-negative evening glory fruit were obtained.

発明の効果 本発明の夕顔果実含有食品の製造法は、分散剤を添加
することにより、外皮を除いたすべての夕顔果実の殺
菌、乾燥を可能にしたものであり、今まで干瓢製造の副
産物として廃棄され悪臭の原因ともなっていた夕顔果実
のワタの部分を使用するので、資源利用上及び公害防止
上極めて有用である。
EFFECT OF THE INVENTION The production method of the evening glory fruit-containing food of the present invention, by adding a dispersant, enables sterilization and drying of all the evening glory fruits except for the outer skin, and as a by-product of the production of dried gourd so far. Since the cotton portion of the evening grape fruit that was discarded and caused the bad smell is used, it is extremely useful in resource utilization and pollution prevention.

また、本発明によって得られる夕顔果実含有食品は、
硫黄燻蒸を行っていないので、夕顔果実本来の栄養価や
風味を損なわず、食品衛生上極めて安全でかつ長期保存
性に優れる。
Further, the evening fruit containing food obtained by the present invention,
Since sulfur fumigation is not performed, it does not impair the nutritional value and flavor of the evening fruit, is extremely safe for food hygiene, and has excellent long-term storage properties.

───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.6,DB名) A23L 1/212 ──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. 6 , DB name) A23L 1/212

Claims (4)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】外皮を剥いた夕顔果実と分散剤を混合して
加熱殺菌し熱風乾燥することを特徴とする夕顔果実含有
食品の製造法。
(1) A method for producing a food product containing evening fruit, which comprises mixing the dispersing agent with the peeled evening fruit and subjecting the mixture to heat sterilization and drying with hot air.
【請求項2】夕顔果実がワタを含む夕顔果実である請求
項(1)記載の夕顔含有食品の製造法。
2. The method for producing a food product containing evening glory according to claim 1, wherein the evening glory fruit is cotton-containing evening glory fruit.
【請求項3】分散剤が食物繊維質、多糖質の単体又はこ
れらの混合物である請求項(1)又は(2)記載の夕顔
果実含有食品の製造法。
3. The method for producing a food product containing evening fruit according to claim 1, wherein the dispersant is a dietary fiber or a polysaccharide alone or a mixture thereof.
【請求項4】熱風乾燥前の夕顔果実と分散剤の混合物の
水分含有率が90%以下である請求項(1)、(2)又は
(3)記載の夕顔果実含有食品の製造法。
4. The method for producing a food containing evening grape fruit according to claim 1, wherein the water content of the mixture of the evening grape fruit and the dispersant before hot air drying is 90% or less.
JP32233890A 1990-11-28 1990-11-28 Manufacturing method of evening food containing fruit Expired - Lifetime JP2961166B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP32233890A JP2961166B2 (en) 1990-11-28 1990-11-28 Manufacturing method of evening food containing fruit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP32233890A JP2961166B2 (en) 1990-11-28 1990-11-28 Manufacturing method of evening food containing fruit

Publications (2)

Publication Number Publication Date
JPH04197149A JPH04197149A (en) 1992-07-16
JP2961166B2 true JP2961166B2 (en) 1999-10-12

Family

ID=18142533

Family Applications (1)

Application Number Title Priority Date Filing Date
JP32233890A Expired - Lifetime JP2961166B2 (en) 1990-11-28 1990-11-28 Manufacturing method of evening food containing fruit

Country Status (1)

Country Link
JP (1) JP2961166B2 (en)

Also Published As

Publication number Publication date
JPH04197149A (en) 1992-07-16

Similar Documents

Publication Publication Date Title
KR100884739B1 (en) Block type snack containing freeze dried material and preparing method of the same
RU2310346C2 (en) Method for production of fish product for school child nutrition
RU2410981C1 (en) Meat cutlets production method
KR20020019116A (en) A method of preparing a blocked formulation comprising uncooked food materials
KR102050666B1 (en) Tremella fuciformis manufacturing method
CN104585637A (en) Prepared porridge with purple sweet potatoes and oat and preparation method of prepared porridge
CN101658291B (en) Preparation method of mushroom chip
US6022580A (en) Natto food
KR20180115570A (en) Instant baby food using granulated vegetables and method of manufacturing the same
KR101558447B1 (en) Gel-type Crushed Meal Using Nurungji (Crust of Overcooked Rice)or Dry Cooked Rice and Dry Vegetables, and Method of Preparing Same
KR20200074451A (en) Sauce with dietary fiber and manufacturing method of souce using the same
JP2961166B2 (en) Manufacturing method of evening food containing fruit
JP2000041614A (en) Powdery kimuchi mixed spice and its production
KR20200004097A (en) Process for preparing cold noodle with Hippophae rhamnoides
JPH119199A (en) Unhulled rice powder-containing processed product
JPH1028561A (en) Food raw material and its utilization
KR101660764B1 (en) Manufacturing method of -glucan baby food and -glucan baby food manufactured by the same
Yan Vacuum belt dried apple pomace powder as a value-added food ingredient
Iliyasu et al. Date fruit processing and composition.
KR0170801B1 (en) Method for preparing instant pumpkin soup
RU2792092C1 (en) Fruit-and-bearing raw materials with the addition of berries
US1918983A (en) Vitamin concentrate and process of preparation
CN106562308A (en) Sweet potato nutritious food and preparation method thereof
Palmer Banana products
JP3136568B2 (en) Manufacturing method of evening face dried food