JP3673823B2 - Method for producing dry solid food - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a dried solid food, and more particularly to a conventionally unknown new dried solid food that has been prevented from forming a dry film and is excellent in restorability.
[0002]
[Prior art]
When a dry or solid food is produced by drying a liquid or solid and liquid food, various ingredients contained in the food, for example, sugar, starch, protein, etc., are filled and frozen. Then, the filling liquid gradually cools, the water on the surface evaporates, and a thin film is formed on the surface. If this is freeze-vacuum dried as it is, moisture inside will be difficult to escape during drying, resulting in insufficient drying, and even if dried, the surface will become foamed, or even if the appearance can be dried without abnormality Then, when adding water to food and eating it, it has various adverse effects such as preventing sufficient water absorption.
[0003]
[Problems to be solved by the invention]
The present invention has been made for the purpose of solving the problems of the prior art described above, creating a new dry solid food of high quality that is smooth in the drying process and excellent in restoration properties.
[0004]
[Means for Solving the Problems]
In view of the current state of the technology described above, the present inventors, when producing dried solid food, prevent the surface from drying and forming a film after filling the drying tray, and moisture is eliminated during freeze-drying. We have intensively researched ways to improve the returnability (solubility) when eating after restoring water absorption by improving the water absorption.
[0005]
As a result, when edible oil is sprayed on the surface of a liquid or solid and liquid food, the surface is dried and the formation of a film is prevented, and the desired dry solid food is obtained. Knowledge was obtained and the present invention was completed.
Hereinafter, the present invention will be described in detail.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
In order to carry out the present invention, first, after preparing the raw material filling liquid, the filling tray for drying treatment is filled with this, and edible oils and fats are applied to it, and then subjected to freezing and drying treatment. Produces dry solid food.
Hereafter, each process is demonstrated in order.
[0007]
(1) Preparation of filling liquid When foods containing liquid or solids and liquids are dried to produce dry solid foods, only liquids or foods containing solids and liquids are heat treated to clear bacterial problems. After filling, dry trays are filled. At this time, if sufficient viscosity is imparted with starch or gums, if necessary, food containing solids and liquids can be uniformly filled, which is suitable for industrial processing.
[0008]
Examples of the substance that imparts viscosity include gelatin, monosaccharide to oligosaccharide, and polysaccharide. These are added and used directly or in the form of a solution such as an aqueous solution so that the required viscosity is imparted to the filling liquid.
[0009]
In the present invention, as monosaccharides to oligosaccharides, various monosaccharides to oligosaccharides such as glucose, fructose, galactose, lactose, maltose, sucrose, and raffinose can be used singly or in combination.
These sugar alcohols (maltitol, sorbitol, etc.) can also be used as thickening substances.
[0010]
In the present invention, as the polysaccharide, microfibrous cellulose, modified starch, thickened polysaccharide and other various polysaccharides, one or more modified products thereof can be used as appropriate, or modified starch, Intermediate products generated when starch is decomposed by adding acid, alkali, heat, enzyme, etc., such as soluble starch, dextrin, British gum, oxidized starch, starch ester, starch ether, octenyl succinate, etc., are suitably used.
[0011]
Natural gums are widely used as the thickening polysaccharide used in the present invention, and the following are exemplified: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, gum arabic, gellan gum, One or more of substances derived from seaweed, seeds, resin, and microorganisms such as silium and curdlan.
[0012]
(2) Filling and application of edible oil / fat Fill the drying tray with liquid food or food containing solid and liquid and apply the edible oil / fat.
Application of edible fats and oils is performed by spraying edible fats and oils on the surface of food after filling the food.
[0013]
As edible fats and oils, oils and fats derived from liquid, semi-solid, or solid animals and plants can be widely used. Antioxidation treatment with hydrogenation or antioxidants (vitamin C, isoamyl gallate, tocopherol, etc.), etc. Oils and fats can also be used as appropriate.
Examples of edible oils and fats include the following.
[0014]
Vegetable oil: Walnut oil, soybean oil, sesame oil, rapeseed oil, rice bran oil, olive oil, camellia oil, peanut oil, coconut oil, palm oil, palm kernel oil, cocoa butter and others.
Animal fats and oils: beef tallow, pork tallow, butter, fish oil (sardine oil, tuna oil, bonito oil, mackerel oil, cod liver oil, etc.) and others.
[0015]
One or two or more of these edible oils and fats may be applied directly, or a solution or a diluted solution dissolved in an organic solvent may be used.
As the organic solvent, any solvent can be used as long as it can dissolve fats and oils without any food safety problems such as alcohols such as ethanol. Ethanol is also preferable from the viewpoint of safety and solubility. One of the solvents.
[0016]
As one embodiment of the application of edible fats and oils, for example, after filling a drying tray with a liquid food or a food containing a solid and a liquid, the surface is immediately sprayed with oil. The oil spraying method may be such that edible oils and fats diluted with ethanol are sprayed evenly and thinly on the surface by spraying or the like.
[0017]
(3) Freezing and drying treatment When the filling liquid to which edible fats and oils are applied in this way is frozen and dried in the frozen state, a film is often formed on the surface, so the drying treatment should be performed smoothly. As a result, it is possible to obtain a dry solid food with excellent restorability.
Freezing gives better results when completely frozen, and better results with higher vacuum.
[0018]
As the drying process, a food drying process such as a microwave vacuum drying process or a far-infrared vacuum drying process can be used as appropriate, in addition to a freeze vacuum drying process in a frozen state.
These drying processes may be appropriately performed according to a conventional method.
[0019]
For example, in freeze-drying, the filling liquid is cooled to −20 to −30 ° C. or lower (rapidly), and this is placed in a freeze dryer and moisture is kept in a relatively high vacuum (5 to 0.05 Torr or lower). Remove and dry.
During this time, if the inside of the tank is heated, the processing time is shortened, and even if the degree of vacuum and / or the heating temperature is changed halfway, the processing time is shortened.
[0020]
Microwave vacuum drying and far-infrared vacuum drying may be performed by subjecting the filling liquid frozen as described above to microwave drying and far-infrared drying according to a conventional method under the above high vacuum conditions.
For microwave drying, all dielectric heating methods using radio waves with a high frequency such as 2,450 MHz or 915 MHz are used. Actually, a household microwave oven of about 500 W is used in addition to a microwave oven of 1 to 5 KW class. Is done.
For far-infrared drying, all methods of heating and drying with far-infrared rays, which are electromagnetic waves having a wavelength longer than that of microwaves (wavelength: about 25 μm to 1 mm), are used. Actually, rod-shaped or coil-shaped electric resistance heating elements, etc. A commercially available apparatus using as a heat source is appropriately used.
[0021]
INDUSTRIAL APPLICABILITY The present invention can be widely applied to liquid foods as well as foods containing solids and liquids, and is not only good in water (hot water) returnability but also has a good taste (moisture content of 15% by weight or less, preferably 10% by weight or less) can be obtained.
Examples of these foods include the following. Soup, miso soup, mashi soup, dashi soup, various soups, foods with ingredients, zensai, silko, coffee, tea, fruit juice, vegetable juice, milk, baby food, liquid foods, etc.
[0022]
Examples of the present invention and comparative examples will be described below.
[0023]
[Example 1]
3 kg of starch, 4 kg of chicken bouillon, 5 kg of salt, 10 kg of dextrin or lactose are added to 100 kg of water and mixed, and then heated and dissolved. In heating, the temperature is raised to 90 ° C. or higher, and the starch is completely alphatized. 50 kg of boiled spinach cut into 3 cm lengths is added thereto, and the liquid and spinach completely dissolved by heating are uniformly mixed. About 38 g of the serving is filled in a drying tray and immediately sprayed with oil. Oil is sesame oil, which is an edible oil that is resistant to oxidative degradation, and the same amount of ethanol is lightly sprayed on the surface by spraying or the like. The spray amount is about 0.01 to 0.1 g per serving, and the effect can be obtained even with a very small amount of spray. After spraying the oil, completely freeze in a freezer at -20 ° C or lower and freeze-dry in the frozen state (20 hours at 0.4 Torr or lower) to obtain a solid spinach soup (water content 10%) It is done.
[0024]
[Comparative example]
A filling liquid having the same composition as in Example 1 was made, and after filling in a drying tray, freeze-drying was performed without spraying oil, and a foam was formed that the surface swelled in a dome shape because a thin film was formed on the surface. The phenomenon was seen. In addition, when eating a solid spinach soup that could be dried without any abnormal appearance, when a prescribed amount of hot water (150 cc) was added, water absorption and solubility were insufficient.
[0025]
[Example 2]
Boiled soup consisting of 3.3 L of water and 250 g of bonito and 300 g of gellan gum are added to 1.5 kg of miso and heated to boiling, and then filtered to obtain a miso solution. To this, add 200 g of chopped leek, 200 g of chopped seaweed, 200 g of finely chopped oil, and 300 g of spinach, and divide this into 100 equal parts to fill the tray. Spray (diluted with the same amount of ethanol).
The whole container is quickly frozen at -30 ° C., put in a microwave vacuum dryer, and dried for 3 hours under conditions of frequency 2,450 MHz and 0.1 Torr to obtain solid miso soup (water content 5%). .
[0026]
In the above, formation of a dry film was not observed at all, each treatment was performed smoothly, and the obtained solid dry miso soup was also poured into a soup bowl and poured with 150 ml of hot water. It has been restored to a flavorful miso soup.
In addition, when performing far-infrared vacuum drying instead of microwave vacuum drying, excellent solid dry miso soup was obtained.
[0027]
【The invention's effect】
According to the present invention, since the formation of a film on the surface is prevented, it is difficult for moisture to escape from the interior during drying, and there is no disadvantage that the film is not sufficiently dried. Therefore, the drying process is performed very efficiently.
Moreover, according to the present invention, there is no defect in appearance that the surface of the product becomes foamed even when dried, and the product is finished neatly, and even when water (hot water) is added to restore the product instantly The product that has been dissolved quickly and has good water (hot water) reversibility, and has a restored flavor, quality, and appearance, is excellent in these respects as well.

Claims (4)

  By applying edible fats and oils that may be diluted with an organic solvent to the surface of liquid foods that contain liquids or solids and liquids, the surface is prevented from drying and forming a film, and then freezing. A method for producing a dry solid food, characterized by drying.   The method according to claim 1, wherein a viscous substance is added and used during the manufacturing process.   The method according to claim 1, wherein the edible oil / fat is applied, followed by freezing treatment, and then vacuum drying, microwave vacuum drying, and / or far-infrared vacuum drying.   A dry solid food produced by the method according to any one of claims 1 to 3, wherein a dry film formation is prevented, and a final moisture content is 15% by weight or less, preferably 10% by weight or less.