JP4349730B2 - Dried vegetables and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a dried vegetable and a method for producing the same, and more particularly to a dried vegetable having a good flavor and a good seasoned flavor and a method for producing the same. The dried vegetables of the present invention are particularly suitable as ingredients for instant ramen, instant soup and raw noodle type instant noodles.
[0002]
[Prior art and problems to be solved by the invention]
In the conventional method for producing dried vegetables, a method of performing a drying process has been adopted so that the flavor inherent to the vegetables can be maintained as much as possible. In such a method for producing dried vegetables, in some cases, saccharides are added to increase the product yield from the raw material, or the osmotic pressure of the saccharides is used to speed up the return of the product to hot water.
In the conventional method for producing dried vegetables, there is a problem that flavor is scattered during the drying process by seasoning roast or the like and drying the vegetables. Moreover, by drying seasoned vegetables, the oil and fat may be oxidized during drying, and the workability and productivity may be deteriorated, such as the object to be dried sticking to the dryer.
Therefore, the objective of this invention is providing the manufacturing method of a dried vegetable which is excellent in workability | operativity and productivity, and can obtain the dried vegetable which has a favorable flavor and a favorable seasoning odor easily.
[0003]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that the above object can be achieved by heating and roasting after drying the raw vegetable, not before drying.
This invention is made | formed based on the said knowledge, and provides the manufacturing method of the dried vegetable characterized by drying a raw vegetable and then heat-roasting this vegetable.
Moreover, this invention provides the dried vegetable manufactured by the said method.
[0004]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the manufacturing method of the dried vegetable of this invention is explained in full detail.
The raw vegetable used in the method for producing a dried vegetable of the present invention is not particularly limited, and examples thereof include leek, cabbage, carrot, onion, corn, potato, leek, eggplant, sprout, and garlic.
If necessary, the raw vegetables may be subjected to pretreatment such as sorting, washing, cutting, blanching and sterilization by a conventional method.
In the method for producing dried vegetables according to the present invention, first, the raw vegetables are dried. As a method for drying the above raw vegetables, conventionally used methods for producing dried vegetables can be used without particular limitation, and examples thereof include hot air drying, vacuum freeze drying, and reduced pressure drying. It is not limited.
[0005]
Next, the vegetables are roasted by heating. As a method of heating and roasting the vegetable, for example, a method of contacting the vegetable, preferably a plate, net or shelf heated to 80 to 800 ° C can be mentioned. The temperature is more preferably 200 to 350 ° C. The time for contacting the vegetables with the plate, net or shelf is preferably 1 to 300 seconds, more preferably 3 to 30 seconds.
If the heating temperature is less than 80 ° C., the vegetables are difficult to scorch. Conversely, if the heating temperature exceeds 800 ° C., the whole vegetables may be burned instantaneously. Moreover, the time which contacts the said vegetable to the said board | plate, a net | network, or a shelf needs adjustment in many cases by the target vegetable and the strength of a burn.
In the present invention, the heating source used for heating and roasting the above vegetables may be any heating source as long as the temperature can be kept constant. Oil, electricity, etc. can be used. Among these, electricity is preferable as a heating source because of its high stability and safety.
[0006]
Moreover, as a material of a board, a net, and a shelf used for heating and roasting the above-mentioned vegetables, the vegetables are not easily fixed when heated, and the obtained dried vegetables are easily peeled off and can withstand long-time heating. Any material may be used as long as it is a material such as stone, iron, stainless steel, glass, silicon, and Teflon. When using a plate, it is preferable to use a glass fiber cloth that has been subjected to Teflon processing. Moreover, when using a net | network or a shelf, it is preferable to use the thing made from stainless steel.
[0007]
In the method for producing dried vegetables of the present invention, a seasoning may be added when the vegetables are roasted by heating. Examples of the seasoning include fats and oils, soy sauce, amino acids, salts, and sugars. When the above-mentioned vegetables are heated and roasted, by adding such a seasoning, it becomes possible to add a flavor with a cooking feeling to the dried vegetables obtained.
The dried vegetables obtained by the method for producing dried vegetables of the present invention have a good flavor and are particularly suitable as ingredients for instant ramen, instant soup and raw noodle type instant noodles.
[0008]
【Example】
Hereinafter, the present invention will be described in detail with reference to examples. Needless to say, the scope of the present invention is not limited to such examples.
Example 1
The white leek was sliced to a width of 8 mm, and then the white leek was vacuum lyophilized by a conventional method to obtain a vacuum lyophilized white leek (dry raw material 8.0%, atmospheric pressure heating drying method). Next, 10.0 g of the obtained vacuum freeze-dried white leek was spread evenly and quickly on Teflon-treated glass fibers that had been heated to a temperature of 200 ° C. with an electric heater in advance, and heated for 3 seconds. The freeze-dried white leek was burnt to obtain 9.9 g of the dried vegetable of the present invention (dried white leek).
[0009]
About the dry white leek obtained as mentioned above, it compared with the vacuum freeze-dried white leek before scorching about food texture, a color tone, and flavor.
The dried white leek of the present invention has a unique sweet flavor that occurs when raw white leek is baked, and has a sweet and appetizing flavor when eaten. On the other hand, vacuum freeze-dried white onions did not have a unique sweet flavor that occurs when raw white onions were baked, were not sweet when eaten, and did not have an appetizing flavor .
In addition, the obtained dried white leek and vacuum freeze-dried white leek of the present invention were each added in an amount of 1.0 g to 100 ml of 90 ° C. hot water in a 200 ml beaker. There was no difference between the two in terms of the time and condition of the hot water return itself.
When the dried white leek of the present invention was reconstituted in hot water, it had a sweet flavor as when dried, and it had a sweet and appetizing flavor when eaten. It had no flavor or appetizing flavor.
[0010]
Example 2
The corn was vacuum lyophilized by a conventional method to obtain a vacuum lyophilized corn. Next, 100 g of the obtained vacuum freeze-dried corn was quickly spread on a stainless steel net (3 mm square) whose surface temperature was heated to 300 ° C. with an electric heater in advance, heated for 3 seconds, and then freeze-dried. The corn was burnt to obtain 99 g of the dried vegetable (dried corn) of the present invention.
The dried corn obtained as described above was compared with the vacuum freeze-dried corn before scorching for texture, color tone and flavor.
The dried corn of the present invention has a unique sweet flavor that occurs when raw corn is baked, and has a sweet and appetizing flavor when eaten. In contrast, vacuum freeze-dried corn did not have the unique sweet flavor that occurs when raw corn is baked, and is not sweet when eaten and has no appetizing flavor.
[0011]
The obtained dried corn and vacuum freeze-dried corn of the present invention were each added in an amount of 2.0 g to 100 ml of 90 ° C. hot water in a 200 ml beaker, reconstituted with hot water, and compared with hot water. There was no difference between the two in terms of the time and condition of the hot water return itself.
When the dried corn of the present invention was reconstituted with hot water, it had a sweet flavor as when dried, and had a sweet and appetizing flavor when eaten. And did not have an appetizing flavor.
[0012]
Example 3
The corn was vacuum lyophilized by a conventional method to obtain a vacuum lyophilized corn. Next, 5.0 g of purified palm oil was added to and mixed with 100 g of the obtained vacuum freeze-dried corn, and then a seasoning in which 1.0 g of powdered soy sauce and 4.0 g of dextrin were mixed in advance was sprinkled and mixed. This seasoned corn is uniformly dispersed in a glass fiber teflon-coated cloth, placed on an electric heater heated to 300-320 ° C and heated for about 4 seconds. And naturally cooled to obtain 108 g of dried corn.
Regarding (1) dried corn obtained as described above, regarding texture, color and flavor, (2) seasoned vacuum freeze-dried corn before charring, (3) raw vacuum freeze-dried corn, and (4) Compared with the dried corn of Example 2.
(1) Dried corn of this example has a unique sweet flavor that occurs when soy sauce is soaked in raw corn, and has a sweet and appetizing flavor when eaten. It was. In contrast, (2) seasoned vacuum freeze-dried corn before scorching has a soy sauce fragrance, but does not have the unique sweet flavor and soy sauce burnt smell that occurs when baked. When eaten, it was not sweet and did not have an appetizing flavor. (3) The raw vacuum freeze-dried corn had a soy sauce aroma, but did not have a sweet flavor and an appetizing flavor. (4) The dried corn of Example 2 has a unique sweet flavor that occurs when raw corn is baked, and has a sweet and appetizing flavor when eaten. It did not have a burnt smell.
The obtained dried corn and vacuum freeze-dried corn of the present invention were each added in an amount of 2.0 g to a 200 ml beaker with 100 ml of hot water at 90 ° C., reconstituted with hot water, and the condition of returning hot water was compared. There was no difference between the four items in the time of the hot water return itself and the return condition.
When this example (1) dried corn and (4) dried corn of Example 2 were reconstituted with hot water, both had a sweet flavor and had a sweet and appetizing flavor when eaten. However, this example (1) was stronger. In addition, (3) vacuum freeze-dried corn did not have a sweet flavor and an appetizing flavor. {Circle around (2)} The seasoned vacuum dried corn before scorching had a slightly soy sauce flavor, but there was no appetizing flavor as in the examples.
[0013]
Example 4
274 g of soybean sprout was washed and boiled with a 0.2% aqueous solution of calcium chloride at 90 ° C. for 60 seconds, and then immediately cooled and naturally dehydrated to obtain 215 g of boiled sprout.
This sprout was dried to 125 g with a microwave heating vacuum drier, 43.8 g of trehalose and 0.2 g of 60% extracted tocopherol were added, and the mixture was allowed to stand for 10 minutes. Furthermore, this was dried with a microwave heating vacuum dryer to obtain 21.3 g of vacuum dried palm.
This vacuum-dried sprout is uniformly dispersed on a glass fiber teflon-coated cloth, placed on an electric heater heated to 300 to 320 ° C., heated for about 20 seconds, and then quickly recovered aluminum cold plate The mixture was naturally cooled to obtain 21.0 g of dried bean sprouts.
About the dried sprout obtained as mentioned above, it compared with the vacuum dried sprout before scorching about texture, a color tone, and flavor.
The dried sprout of the present invention has a unique and fragrant flavor that occurs when the sprout is fried, and has a savory and appetizing flavor when eaten. On the other hand, the vacuum dried dried coconut does not have a unique flavor that occurs when raw coconut is fried, and does not have an appetizing flavor when eaten.
In addition, the obtained dried coconut and reduced-pressure dried coconut of the present invention were each added in an amount of 2.0 g, in a 200 ml beaker, to 100 ml of hot water at 90 ° C., reconstituted with hot water, and compared with hot water. There was no difference between the two in terms of the time and condition of the hot water return itself.
When the dried palm of the present invention was reconstituted in hot water, it had a fragrant flavor as well as when dried and had an appetizing flavor when cooked. It did not have a flavor and appetizing flavor.
[0014]
【The invention's effect】
As described above in detail, according to the method for producing dried vegetables of the present invention, dried vegetables with good flavor can be easily obtained. Moreover, the dried vegetable obtained by the manufacturing method of the dried vegetable of this invention had favorable flavor.

Claims (3)

A method for producing a burnt-dried dried vegetable characterized by freeze- drying a raw vegetable and then heating and roasting the vegetable by bringing it into contact with a plate, net or shelf heated to 200 to 350 ° C for 3 to 30 seconds . The method for producing dried vegetables according to claim 1, wherein a seasoning is added when the vegetables are roasted by heating. A dried vegetable produced by the production method according to claim 1 or 2.