JP2987702B1 - Production method of powdered fruits and vegetables - Google Patents

Abstract

[PROBLEMS] To enable sufficient crystallization of sugars to be powdered without using an additive, and to obtain a powder having high fluidity. SOLUTION: A grinding step (a) in which raw mini tomatoes are used as raw materials for fruits and vegetables and the raw materials are ground by a mixer.
And the ground material is dried by a vacuum freeze dryer at a temperature of 20 ° C. or less, and the moisture content of the material at the end of drying is 20 to 25.
Vacuum freeze-drying step (b) to be in the range of weight%
And the raw material after drying is sealed in an inert gas, for example, -3
A stationary step (c) of placing in a freezer at 0 ° C. and standing for a predetermined time.
And a pulverizing step (d) of pulverizing the stationary raw material with a mill.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing powdered fruits and vegetables such as vegetables and fruits.
The present invention relates to a method for producing powdered fruits and vegetables, in which raw fruits and vegetables are freeze-dried in a vacuum and ground.

[Prior art]

[0002] Generally, fruits and vegetables such as vegetables and fruits are powdered, and the powdered fruits and vegetables are used for various preserved foods, cooked foods, medicines and the like. Conventionally, as a method for producing this kind of powdered fruits and vegetables, for example,
The method described in 316448 is known.
This is a technology of mainly turning ginseng into powder as fruits and vegetables, and freeze-drying raw ginseng at a temperature of 40 ° C. or less to obtain dried ginseng having a water content of 4% by weight or less. Next, the dried ginseng is poured into liquid nitrogen at -196 ° C and instantaneously frozen to give low-temperature embrittlement, and then pulverized in a low-temperature atmosphere by a pulverizer.

[0003]

However, in the above-mentioned conventional method for producing powdered fruits and vegetables, particularly in the case of fruits and vegetables having a relatively high sugar content, the obtained powdered fruits and vegetables are sticky and dry. There is a problem that it is difficult to obtain a powder having high fluidity. The reason is that, after freeze-drying and instantaneously freezing in liquid nitrogen, pulverization is performed immediately with a pulverizer, so that the sugar in the powder cannot be sufficiently crystallized and the fluidity is impaired. It is due to In order to solve this, conventionally, various additives such as calcium chloride and sodium chloride have been added to the raw materials. There is a disadvantage that the purity is impaired.

[0004] In addition to the above, other methods for drying fruits and vegetables are known, for example, from JP-A-6-153782. In this method, the fruits and vegetables are dried with hot air until the moisture content of the fruits and vegetables reaches 85 to 40% by weight, and thereafter, freeze-drying is performed. However, even in the fruits and vegetables dried using this vacuum freeze-drying method, when simply pulverized, particularly in fruits and vegetables having a relatively high sugar content, not only the same problem as described above occurs, but also In addition, there arises a problem that color fading, change in flavor and loss of nutrients cannot be avoided by heating. The present invention has been made in view of the above-mentioned problems, and enables the sugar to be sufficiently crystallized and powdered without using an additive in particular, so that a free flowing powder having high fluidity can be obtained. It is an object of the present invention to provide a method for producing powdered fruits and vegetables which can be obtained.

[0005]

The technical means of the present invention for achieving the above object includes a vacuum freeze-drying step of drying raw fruits and vegetables by a vacuum freeze-dryer, and a drying step in the vacuum freeze-drying step. A method for producing a powdered fruit or vegetable comprising a crushing step of crushing the dried fruit or vegetable to obtain a powdered fruit or vegetable, wherein a stationary step of allowing the dried fruit or vegetable to stand for a predetermined time between the vacuum freeze-drying step and the crushing step Is provided. By this standing step, the sugar is sufficiently crystallized, so that the stickiness of the powdered fruits and vegetables obtained by the pulverization treatment is suppressed, and the fluidity is improved.

[0006] And, the upper Kisei置process, electrostatic置工as in dried fruits or vegetables is, by the X-ray diffractometer, scanning measurement conditions range 5 to 50 ° scanning speed 2 ° / min Scan step 0.02 ° Scan axis 2θ / θ When the intensity was measured at a sample cell rotation speed of 30 [rpm], the intensity at 2θ = 21 ° was 96 [cps] or more, and the intensity at 2θ = 20 ° was 96 [cps] or more 2θ = The fruits and vegetables are dried so that the strength at 19 ° shows at least one strength of 96 [cps] or more. Where 2θ = 21 °
Is one of the angles showing high intensity in crystal powder of D-glucose (D-Glucose), 2θ = 20 °
Is one of the angles showing high strength in the crystal powder of D-fructose (D-Fructose), 2θ = 1
9 ° is one of the angles showing high strength in the sucrose crystal powder, and each angle is selected as an angle having a good correlation as an index of high fluidity. D-glucose, D-fructose and sucrose are known as sugars widely present in fruits and vegetables. Therefore, since the measured value is allowed to stand still within the above range, crystallization of the sugar is sufficiently performed, and therefore, the stickiness of the powdered fruits and vegetables obtained by the pulverization process is suppressed, and the flowability is improved. Can be

[0007] was Soshitema, on Kisei置step, and configured to perform at 10 ° C. or lower. In an environment exceeding 10 ° C., it is difficult to promote crystallization. In particular, the standing step will row at below 5 ℃ temperature. Holding at a low temperature promotes crystallization of the sugar. In this case, it is effective to perform the standing step at a temperature below the freezing point. In particular, it is effective to perform the standing step at a temperature of −20 ° C. or less. Further, crystallization of sugar is promoted.

[0008] Further, if necessary, the stationary step is performed in an inert gas atmosphere. This results in a moisture-free atmosphere and at the same time prevents oxidation of the components, thus improving the environment for sugar crystallization. Further, in the vacuum freeze-drying step, drying of the fruits and vegetables is performed such that the moisture content of the fruits and vegetables at the end of drying is in the range of 20 to 25% by weight. Since the water content by lyophilization is kept relatively high, the environment for sugar crystallization is improved.

Further, if necessary, in the vacuum freeze-drying step, the fruits and vegetables are dried at a temperature of 20 ° C. or less. Generally, in vacuum freeze-drying, the temperature is increased after freezing and drying is performed.
Generally, about 0 ° C to 80 ° C. It is said that when the temperature exceeds 80 ° C., the flavor deteriorates and browning proceeds, which is not preferable. In the present invention, by drying in an environment of 20 ° C. or lower, which is lower than 40 ° C., destruction of useful components such as vitamin C is reliably suppressed, and retention of useful components of fruits and vegetables is improved. Further, if necessary, a grinding step for grinding raw fruits and vegetables is provided before the vacuum freeze-drying step. Even in the standing step, the crushed and dried state is allowed to stand, so that the crystallization of the sugar is prevented from being uneven, so that the powder particles after the pulverization are uniformed and the fluidity is further improved. Is improved.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for producing a powdered fruit and vegetable according to an embodiment of the present invention will be described with reference to the accompanying drawings. In this embodiment, miniature tomatoes, which are rapidly spreading in recent years, are targeted as fruits and vegetables. Using the process chart shown in FIG. 1, the method for producing a powdered fruit and vegetable according to the embodiment includes the following steps. (A) Grinding step (b) Vacuum freeze-drying step (c) Standing step (d) Pulverizing step Hereinafter, each step will be described.

(A) Grinding Step Raw mini tomatoes are used as raw materials for fruits and vegetables, and are ground with a mixer to make the raw materials into pastes. (B) Vacuum freeze-drying step Paste mini tomato raw material is freeze-dried. This freeze-drying is performed, for example, under the temperature conditions shown in FIG. 2, and first, the raw materials are frozen at −40 ° C. for 60 minutes. Thereafter, the temperature is gradually increased, and the raw material is dried at 20 ° C. or lower (20 ° C. in the embodiment), for example, for 48 hours. This drying is performed so that the moisture content of the raw material at the end of the drying is in the range of 20 to 25% by weight. Since it is dried in a low temperature environment of 20 ° C. or less, destruction of useful components such as vitamin C is surely suppressed.

(C) Standing Step The dried raw material is placed in a resin bag, and the bag is filled with nitrogen gas as an inert gas and sealed. Then, it is put in a freezer at, for example, −30 ± 1 ° C., and left still for, for example, 14 days. This standing step promotes crystallization of the sugar.
In this case, since the reaction is performed at a low temperature and in an atmosphere of an inert gas, the atmosphere is free from moisture and oxidation of the components is prevented, so that the environment for crystallization of sugar is improved. Furthermore, the moisture content of the raw material after drying is in the range of 20 to 25% by weight, and the moisture content is kept relatively high, so that the environment for sugar crystallization is also improved in this respect. In addition, since it is allowed to stand in a dry state after being ground, it is possible to prevent the crystallization of the sugar from becoming uneven. (D) Pulverization Step After standing, the raw materials are taken out of the bag and pulverized by a mill to obtain mini tomato powder. Here, the mill to be used may be any mill that is usually used in pulverization, such as a rod mill, a ball mill, a pan mill, and a roller mill.
In this mini tomato powder, the crystallization of sugar is sufficiently performed by the standing process, so that the stickiness is suppressed,
Fluidity is improved. In addition, since it is allowed to stand still in a dry state that has been ground and prevented from causing unevenness in crystallization of sugar, the powder particles are homogenized, and in this respect, the fluidity is further improved. Is achieved.

In this embodiment, the above-mentioned standing step (c) is carried out by using an X-ray diffractometer to measure the condition of the mini tomato dried in the standing step. Scan speed 2 ° / min Scan step 0.02 ° Scan axis 2θ / θ When the intensity was measured at a sample cell rotation speed of 30 rpm, the intensity at 2θ = 21 ° was 96 cps or more and 2θ = 20 The tomatoes are dried so that the intensity at 96 ° is not less than 96 [cps] and the intensity at 2θ = 19 ° is at least one not less than 96 [cps]. Thereby, the stickiness of the mini tomato powder obtained by the crushing treatment is suppressed, and the fluidity is improved.

Here, in the X-ray diffractometer, the intensity at 2θ = 21 ° is 96 under the above measurement conditions (条件).
[Cps] or more, the intensity at 2θ = 20 ° is 96 [c
ps] or more and the intensity at 2θ = 19 ° is 96 [cp]
s] If at least one of the above strengths is shown, the grounds for high fluidity will be described. First,
The strength [cps] under the above conditions was measured for crystallized D-glucose, D-fructose and sucrose, which are sugars contained in mini tomato as a standard. The result is shown in FIG. From this result, as an angle having a high intensity, for D-glucose, 2θ = 17
°, 19 °, 21 °, 28 °, and for D-fructose, 2θ = 14 °, 17 °, 20 °, 28 °
And for sucrose, 2θ = 11 °, 19
°, 20 °, and 25 ° were selected.

Then, a tomato powder produced under various conditions was subjected to a sensory test by texture, and the tomato powder having good fluidity (○), the fluidity being slightly poor (slightly sticky) (△), the fluidity was poor. The tomato powder classified into each of the three categories (x) with many stickiness (x) was measured for the strength [cps] under the above conditions for the tomato powder classified into each category. At each angle selected for glucose, D-fructose, and sucrose, the average value excluding outliers was determined.
The results are shown in FIG. 4 (Table 1). Next, from this result,
As shown in FIG. 4 (Table 1), the difference in the intensity of the X-ray diffraction peak between each category is obtained, and at an angle where the difference is large, it can be used as a high-precision index for evaluating crystallization (fluidity). Therefore, an angle with a large difference (slope) is set to 1 for each sugar.
4 (evaluation column in FIG. 4). The selected angle is D
-2θ = 21 ° for glucose, 2θ for D-fructose
= 20 ° and sucrose 2θ = 19 °. FIG. 5 is a graph showing the intensity values for each category at the selected angle. Then, at this angle, the average of the intensities of the sample with good fluidity (）) and the sample with poor fluidity (△) was calculated (D-glucose was 96 [cps], D
-94 [cps] fructose and 93 sucrose.
5 [cps]), if the strength is equal to or higher than the average value, the fluidity can be improved.
6 [cps] and the standard at each angle is 96
[Cps] or more. Preferably, 1
00 [cps].

[0016]

Next, a method for producing a powdered fruit and vegetable according to an example of the present invention will be described. The raw material for fruits and vegetables used in this example was mini tomato, and a mini tomato (variety: mini carroll) produced in Johoji-cho, Iwate Prefecture in 1998 was used. In the grinding process, the raw juicer and mixer (M
J-C38 type, manufactured by Matsushita Electric Industrial Co., Ltd.) at room temperature.
Trituration was performed for 0 second to obtain a paste-like raw material B. In the vacuum freeze-drying process, a vacuum freeze-dryer (Kyowa Vacuum Freeze Dryer R
LE-103 type, manufactured by Kyowa Vacuum Engineering Co., Ltd.). After confirming that the vacuum freeze-drying was completed after about 48 hours, the dried material was taken out. The dried material is used as a high barrier film bag (CANSFILEM)
F, 3 types and 5 layers: LDPE (low density polyethylene) / AP
O (adhesive resin) EVOH (copolymer of ethylene vinyl alcohol) / APO / LDPE, Shikoku Kako Co., Ltd.
And then heat-sealed after filling with nitrogen gas, and further placed in a styrene bottle (A-70, manufactured by Sun Plate Tech Co., Ltd.) to suppress the influence of external temperature. In the stationary step and the pulverizing step, the raw materials are put in a freezer at −30 ± 1 ° C., and after 14 days, quickly taken out so as not to absorb moisture, and a household mill (MJ-C38, manufactured by Matsushita Electric Co., Ltd.)
And pulverized.

With respect to the tomato powder produced in this example, the X-ray diffraction intensity was measured using the X-ray diffractometer (RINT2200V, manufactured by Rigaku Denki Co., Ltd.) under the above conditions (to), and the flow rate was measured. The sex was evaluated. The results are shown in FIG. 6 (Table 2). From this result, 2θ = 21 °
Is 103 [cps], the intensity at 2θ = 20 ° is 101 [cps], and the intensity at 2θ = 19 ° is 98 [cps].
s] or more, so that crystallized D-glucose, D-glucose
This indicates that the amounts of fructose and sucrose are high, indicating that the fluidity is high.

[0018]

EXPERIMENTAL EXAMPLE Next, a comparative experiment was performed on the X-ray diffraction patterns of powdered mini tomatoes produced under various conditions. As a sample, a dried material obtained in the same vacuum freeze-drying step as in the above example was used. This dried material is divided into 22 equal parts, and each is divided into high barrier film bags (CANSFILEM).
F, Shikoku Kako Co., Ltd.), fill with nitrogen gas, heat seal, and further put each in a styrene bottle (A-70, manufactured by Sampratec Co., Ltd.) to suppress the influence of external temperature. Was. Then, seven samples were taken at -30
In a freezer at ± 1 ° C, seven samples in a refrigerator at 4 ± 1 ° C,
Seven samples were placed in a thermostat at 30 ± 1 ° C., and after 1 day, 1 week, 2 weeks, 4 weeks, 12 weeks, 24 weeks, and 48 weeks after vacuum freeze-drying, From 1
The samples were taken out one by one, and the sample was quickly ground using a household mill (MJ-C38 type, manufactured by Matsushita Electric Industrial Co., Ltd.) so as not to absorb moisture. Each of these powders was converted to an X-ray diffractometer (RINT2200
V, manufactured by Rigaku Electric Co., Ltd.)
)), The X-ray diffraction intensity was measured, and the fluidity was evaluated. In addition, the dried material obtained in the vacuum freeze-drying process is
Measurements were also made of what was immediately pulverized with a mill without providing a standing step. As a result, when the dried material was immediately pulverized with a mill, the X-ray diffraction intensity was almost 0, and the fluidity was extremely poor. After one day, the intensity of the X-ray diffraction peak tended to be higher as the temperature was lower, and a material having good fluidity was obtained. At 7 days or more, the intensity of the X-ray diffraction peak tended to increase as the day passed and as the temperature decreased. That is, the lower the temperature of the standing process, the better the fluidization of the powder. In particular, it is desirable to carry out the powder at a temperature of 10 ° C. or less, more preferably at a temperature of 5 ° C. or less, particularly at a freezing point or below, especially at −20 ° C. or below. It was determined that it was effective to perform at a temperature of.

Next, another experimental example will be described. For this, four types of raw materials (raw materials A, B, C, and D) having different states were prepared for the raw materials before drying, and the properties were compared. Specifically, red pigment (lycopene) peculiar to tomato
It is thought that the presence of the peel has a large effect on the color of the mini tomato powder because the pericarp is contained in a large amount, and the shape of the dried mini tomato is related to the difficulty of powdering. The miniature tomatoes from which the residue was removed were freeze-dried in four different methods. That is, a solid raw material that is not peeled (hereinafter referred to as “raw material A”) was ground without using a household juicer mixer (MJ-C38 type, manufactured by Matsushita Electric Industrial Co., Ltd.) for 10 seconds at room temperature. Paste-like raw material (hereinafter referred to as “raw material B”)
A solid material exfoliated after dipping for 2 seconds (hereinafter referred to as “raw material C”), and a paste material obtained by grinding a solid raw material (raw material C) exfoliated after dipping in hot water at 90 ° C. for 2 seconds in the same manner as raw material B (Hereinafter referred to as “raw material D”) was dried using a vacuum freeze dryer (Ryo-Vacuum Freeze Dryer RLE-103, manufactured by Kyowa Vacuum Engineering Co., Ltd.).

In this drying, each raw material is put into a dedicated aluminum vat (30 × 45 × 2.5 cm).
Then, a special temperature sensor was inserted into the sample, and the switches installed in the vacuum freeze dryer such as the operation, recorder, refrigerator, shelf cooling, and shelf temperature control were operated. Product temperature is shelf temperature (-30
℃), the trap cooling switch was operated.
When the temperature of the cold trap reached −40 ° C., the switches of the vacuum gauge and the vacuum pump were operated, and the inlet valve was fully opened.
When the vacuum gauge reaches 10.1 [Pa], shelf temperature control (-40
C., frozen at + 20.degree. C.) and the shelf heating switch was activated. After confirming that the freeze-drying was completed after about 48 hours, the shelf temperature control and the shelf heating were turned off, the inlet valve was closed, and the vacuum was released. Then, the sample was taken out. The inlet valve was fully opened again, and after confirming that the vacuum gauge was 600 [Pa] or less, the inlet valve was closed. The vacuum pump, trap cooling, refrigerator, recorder and other switches were turned off, the water injection valve was opened, and the ice melting switch was operated. After confirming that the ice adhering to the refrigerator had melted, the drain valve was fully opened to drain the water, and the operation of the ice melting and operation was turned off. The door and the drain valve were fully opened to completely dry the inside of the refrigerator.

Next, the miniature tomatoes (raw materials A to D) which had been freeze-dried in a vacuum were applied to a high barrier film bag (CANSFIL).
EMF, manufactured by Shikoku Kako Co., Ltd.), filled with nitrogen gas, heat-sealed, and allowed to stand at 5 ° C. or lower for about one week or more. Then, the miniature tomatoes (raw materials A to D) after the standing were crushed. Each raw material was ground using a household mill (MJ-C38, manufactured by Matsushita Electric Industrial Co., Ltd.). After pulverization, it was similarly put in a high barrier film bag, filled with nitrogen, heat-sealed, and stored in a freezer at -20 ° C. Here, the powders prepared from the raw materials A to D are referred to as powders A to D, respectively.

The following items were measured for these powders. (1) Measurement of Particle Size Five black and white photographs of each powder (A to D) using a stereo microscope (HFX-II, manufactured by Nikon Corporation) and a camera (FX-36WA, manufactured by Nikon Corporation). Was taken. The magnification is
It was 222.2 times. A photograph showing a typical particle shape was input as one image (512 × 475 pixels) using a personal image processing / analyzing device (dot analyzer DA-5000R, manufactured by Oji Scientific Instruments) to obtain an original image. The illuminance at this time is 1670 (looks) and the focal length is 5
7 cm. The threshold (8)
bit) and binarized. The threshold values of Samples A to D were 207, 207, 236, and 236, respectively. Images of these contours were used as cross-sectional figures of the sample powder. The Feret diameter (X) [μm], the Feret diameter (Y) [μm], and the ellipticity [−], which is the ratio of the diameter of the circumscribed circle to the diameter of the inscribed circle, were obtained as the characteristic amounts of the particles. Also, roughness [-]
Was determined by the following equation. Roughness = Perimeter [mm] / Envelope perimeter [mm] (1)

(2) Measurement of Color Characteristics Using a colorimeter (CIE colorimetric diffused illumination vertical light receiving type digital colorimeter, CR-100 type, manufactured by Minolta Co., Ltd.) for a reflective object color, A to D) Lightness L *, Red-Greenness a *, Blue-yellowness b of the International Commission on Illumination CIE color system
*, Redness a * / b * were measured. As the samples, four kinds of mini tomato powder and a 10% by weight aqueous solution of each were used. (3) pH measurement of mini tomato powder pH meter (Castany LAB pH meter F-
23, manufactured by Horiba, Ltd.), the pH at room temperature of a 10% by weight aqueous solution of each mini tomato powder was measured.

(4) Determination of Components A dryer (EYELA WFO-45) adjusted to 100 ° C.
0D, manufactured by Tokyo Rikakiki Co., Ltd.), an aluminum weighing container (φ52 mm × H25 mm) was heated for 1 hour, transferred to a desiccator containing silica gel, allowed to cool for 45 minutes, and weighed to 0.1 mg (W0). )did. Powder A to D
Was weighed (W1) to 0.1 mg, dried for 3 hours after the drier reached 100 ° C., transferred to a desiccator and allowed to cool.
Weighed (W2). The water content [%, w / w] of the sample was determined by the following equation. Moisture content of sample = (W1-W2) x 100 / (W1-W0) (2) The reducing sugar content of the mini tomato powder was measured by making each sample into a 10% by weight aqueous solution and measured by the Somogyi-Nelson method, and the amount of glucose was measured. I asked. The ascorbic acid content of the mini tomato powder was determined by making each sample into a 10% by weight aqueous solution and measuring by a hydrazine colorimetric method to obtain the total ascorbic acid content, L-ascorbic acid content, and dehydro-L-ascorbic acid content. The free amino acid composition of the mini tomato powder was analyzed using a 10% by weight aqueous solution of each sample and using a fully automatic high performance liquid chromatograph (JLC-300, manufactured by JEOL Ltd.). That is, 1.00 g of the sample was dissolved in 9.00 g of distilled water, and centrifuged at 20,000 × g for 10 minutes at 20 ° C. to obtain a supernatant. This was ultrafiltered through a 0.45 μm pore size chromato disk (13A, manufactured by Biofield Co., Ltd.), and the volume was adjusted to 2.5 ml. 1 ml of a 50% by weight aqueous solution of sulfosalicylic acid was added to the sample for amino acid composition analysis. did. The separation column is made of polyethylene resin (styrene
Packed column (6φ × 90) packed with ion exchange resin having sulfonic acid groups introduced into divinylbenzene copolymer)
mm, standard specification). The buffer solution is Eiken Chemical Co., Ltd.
Lithium-based buffer (lithium citrate buffer 1:
pH 2.93, lithium citrate buffer 2: pH 3.
28, lithium citrate buffer 3: pH 3.46,
Lithium citrate buffer 4: pH 2.83, citrate buffer 5: pH 3.65, 0.3 N lithium hydroxide solution). Ninhydrin TS (Ninhydrin TS for JEOL 200A amino acid analyzer: Wako Ninhydrin TS-200A set, manufactured by Wako Pure Chemical Industries, Ltd.) was used as a coloring reagent.

The above measurement results and consideration will be described. 1. Particle diameter of mini tomato powder From a stereoscopic microscopic image of mini tomato powder, the Feret diameter indicating the particle diameter of the powder, the roughness indicating the smoothness of the contour, and the ellipticity indicating the particle shape were measured. The results are shown in FIG. 7 (Table 3). The powder A and the powder B had a large standard deviation of the feret system compared to the powder C and the powder D, and thus it was found that the size of the particle diameter was considerably varied. The powder C and the powder D had a smaller standard deviation of the ferrite system than the powders A and B, and the particles had the same size. The ellipticity is closer to a perfect circle when the ellipticity is closer to 1. It is also found that the powder A, the powder B, and the powder C also have a large standard deviation, so that there are many circular particles but there are also elliptical particles. The ellipticity of Powder D had the smallest standard deviation, and contained many circular particles. The roughness was close to 1 for all samples and the standard deviation was small, indicating that all samples had smooth contours.

2. Color Characteristics of Mini Tomato Powder The measurement results of the color characteristics are shown in FIG. 8 (Table 4). Powder B had the highest redness (a * / b *) and powder A had the lowest. Powder C and powder D had almost the same redness. On the other hand, when each powder was made into a 10% by weight aqueous solution, powder B had the highest redness and powder C had the lowest. From the above results, the powder prepared from the paste-shaped tomato has a higher redness than the powder prepared from the solid-shaped tomato, and the powder prepared without peeling is the powder prepared without peeling. It was found that the degree of redness was higher than that. The reason that the powder prepared from the paste-like mini tomato has a higher redness than the powder prepared from the solid mini tomato is probably because browning is caused by heat generated by shearing in the juicer. The higher redness of the powder prepared without peeling than that of the powder prepared without peeling is probably due to the color of the peel of the mini tomato. Further, it is considered that the reason why the redness is higher in the aqueous solution state than in the powder state is that lycopene as a red pigment is uniformly present in the system.

3. PH of mini tomato powder The pH when each powder was made into a 10% by weight aqueous solution was as follows:
B and D were 3.9, and sample C was 4.0. 4. FIG. 9 (Table 5) shows the measurement results of the components water content, reducing sugar content, and L-ascorbic acid content of the mini tomato. The water content of powders A to D was all 20.0% (w / w). The amounts of reducing sugars in Powders A to D were all 1,510 mg / 100 g solids. Powder A has a high L-ascorbic acid content and dehydro-L-
The ascorbic acid content was low. The L-ascorbic acid content decreased and the dehydro-L-ascorbic acid content increased as the number of drying and pulverizing steps increased. The measurement results of the amount of free amino acids are shown in FIG. 10 (Table 6). In the total amount of the essential amino acids among the free amino acids, the tendency was similar to the color characteristics, and powder B was the largest. Above all, the content of threonine is large, and the same can be said for raw mini tomatoes, which is a characteristic of mini tomatoes. Powder B having a high content of components, especially L-ascorbic acid and essential amino acids, seemed to be suitable as a food material.

Summarizing the above results, the solid content of the mini tomato is about 10% by weight, and when miniature tomato is used as a food material, its storage capacity is increased and its volume is reduced by about 1/100. It can be reduced to 10. The average particle size of the mini tomato powder prepared in this experiment is 10 to 20 μm, and is 100 μm or less, which is defined as a powder, and is a powder. In addition, the powder prepared without peeling the cherry tomatoes had a considerable variation in particle size. Most of the powder particles had a circular shape, but some had an elliptical shape, and the outline was smooth overall. Mini tomato powder has a lower redness than raw mini tomatoes, but it shows that adding the original amount of water (moisture sublimated by vacuum freeze-drying) gives more redness than raw mini tomatoes Was. The pH and reducing sugar content of the mini tomato powder were almost equal to those of the raw mini tomato. The L-ascorbic acid content and the essential amino acid content in the free amino acids were found to be equal to or higher than that of fresh tomatoes. Powder B has high redness and L
-High ascorbic acid content and essential amino acid content.
Therefore, powder B was considered to be appropriate as a food material.

In the above-mentioned embodiment and each example, the present invention is applied to mini tomatoes as fruits and vegetables. However, the present invention is not limited to this, and the present invention is applied to various fruits and vegetables such as vegetables and fruits. It goes without saying that it can be applied.

[0030]

As described above, according to the method for producing powdered fruits and vegetables of the present invention, a stationary step of allowing the dried fruits and vegetables to stand for a predetermined time is provided between the vacuum freeze-drying step and the pulverizing step. Therefore, the crystallization of sugar can be sufficiently performed by this standing step, and therefore, the stickiness of the powdered fruits and vegetables obtained by the pulverization treatment without using any additives is suppressed, and Performance can be improved. Then, the fruits or vegetables are dried in about static置工is, when measured with X-ray diffraction intensity at a prescribed measurement condition by X-ray diffraction apparatus was configured for drying the fruits or vegetables to indicate predetermined intensity
Therefore, since the measured value is allowed to stand still within a predetermined range, crystallization of the sugar is sufficiently performed, and therefore, the stickiness of the powdered fruits and vegetables obtained by the crushing treatment is suppressed and the fluidity is improved. Can be. When the standing step is performed at a temperature of 5 ° C. or less, at a temperature of not more than the freezing point, or at a temperature of −20 ° C. or less, it is kept at a low temperature. Crystallization can be further promoted. In particular, the lower the temperature, the higher the effect.

When the standing step is carried out in an atmosphere of an inert gas, the atmosphere can be made free of moisture and the oxidation of the components can be prevented. Environment can be improved. Furthermore, in the vacuum freeze-drying step, the moisture content of the fruits and vegetables at the end of drying is 20 to 25% by weight.
In this case, the moisture content by freeze-drying is kept relatively high, so that the environment for sugar crystallization can be improved, and at the same time, useful components such as vitamin C and the like are destroyed, and the color of the pigment is faded. Can be suppressed. Furthermore, in the vacuum freeze-drying step, when the fruits and vegetables are dried at a temperature of 20 ° C. or less, the fruits and vegetables are dried in a low-temperature environment, so that the destruction of useful components such as vitamin C can be suppressed reliably. Of the useful component can be improved. In addition, when a grinding step for grinding raw fruits and vegetables is provided before the vacuum freeze-drying step, the crystallization of sugars is performed because the still standing step is performed in the ground and dried state. Can be prevented from occurring, so that the powder particles after pulverization can be made uniform and the fluidity can be further improved.

[Brief description of the drawings]

FIG. 1 is a process chart showing a method for producing a powdered fruit and vegetable according to an embodiment of the present invention.

FIG. 2 is a graph showing temperature conditions in a vacuum freeze-drying step in the method for producing a powdered fruit and vegetable according to the embodiment of the present invention.

FIG. 3 is a graph showing an X-ray diffraction pattern of sugar.

FIG. 4 is a table showing X-ray diffraction peak intensity values (average) for each evaluation category of powdered mini tomatoes manufactured under various conditions.

FIG. 5 is a graph showing X-ray diffraction peak intensity values for each fluidity evaluation category at a specific diffraction angle.

FIG. 6 is a table showing the results of X-ray diffraction of mini tomato powder according to an example of the present invention.

FIG. 7 is a table showing the measurement results of the particle size of the mini tomato powder according to the example of the present invention.

FIG. 8 is a table showing the measurement results of the color characteristics of the mini tomato powder according to the example of the present invention.

FIG. 9 is a table showing the measurement results of the water content, reducing sugar content, and L-ascorbic acid content of the mini tomato powder according to the example of the present invention.

FIG. 10 is a table showing the results of measuring the amount of free amino acids in mini tomato powder according to the example of the present invention.

[Explanation of symbols]

 (A) Grinding step (b) Vacuum freeze-drying step (c) Stationary step (d) Pulverizing step

 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-59-186085 (JP, A) JP-A-59-210842 (JP, A) JP-A-57-99146 (JP, A) JP-A-57-99146 33567 (JP, A) JP-A-54-28846 (JP, A) JP-A-52-114041 (JP, A)

Claims (7)

(57) [Claims] 1. Production of powdered fruits and vegetables comprising a vacuum freeze-drying step of drying raw fruits and vegetables by a vacuum freeze dryer, and a pulverizing step of pulverizing the fruits and vegetables dried in the vacuum freeze-drying step to obtain powdered fruits and vegetables. in the method, between the vacuum freeze drying process and the grinding process, setting the dried standing step of a predetermined time stand fruits or vegetables only, the standing step, the vegetables and fruits that have been dried in about the static置工, X
The measurement conditions of the X-ray diffractometer are set to a scanning range of 5 to 50 ° scan speed 2 ° / min scan step 0.02 ° scan axis 2θ / θ sample cell rotation speed 30 [rpm] using a X-ray diffractometer. When the diffraction intensity is measured, the intensity at 2θ = 21 ° is at least 96 [cps], the intensity at 2θ = 20 ° is at least 96 [cps], and the intensity at 2θ = 19 ° is at least one at least 96 [cps]. Dry the fruits and vegetables as shown
A method for producing powdered fruits and vegetables, wherein the standing step is performed at a temperature of 5 ° C. or less . Wherein said standing step, the manufacturing method of powder fruits or vegetables according to claim 1, wherein the performing at freezing point or lower. 3. The method according to claim 2 , wherein the standing step is performed at a temperature of -20 ° C. or lower. 4. The method for producing a powdered fruit or vegetable according to claim 1 , wherein the standing step is performed in an atmosphere of an inert gas. 5. In the vacuum freeze-drying step, when the drying of the fruits and vegetables is completed, the moisture content of the fruits and vegetables at the end of drying is 20 to 25.
Claims and performing to be in the range of weight%
Item 10. The method for producing a powdered fruit and vegetable according to Item 1, 2, 3, or 4 . 6. The vacuum freeze drying process, and performing a drying fruits and vegetables at 20 ° C. below the temperature 請
The method for producing powdered fruits and vegetables according to claim 1, 2, 3, 4, or 5 . 7. A claim that before the vacuum freeze-drying process, characterized in that a grinding step of grinding the raw fruit or vegetable
The method for producing powdered fruits and vegetables according to 1, 2, 3, 4, 5 or 6 .