JP5011095B2 - Method for producing freeze-dried onion - Google Patents

Description

  The present invention relates to a method for producing a long onion freeze-dried product used as an ingredient such as instant miso soup.

  Non-Patent Documents 1 and 2 describe the following production methods as methods for producing a long onion freeze-dried product that is conventionally used as an ingredient such as instant miso soup. FIG. 3 is a process flow showing a conventional method for producing a long onion freeze-dried product (described as dried leek in Non-Patent Document 1 and dried vegetable in Non-Patent Document 2).

  As shown in FIG. 3, in the method for producing a long onion freeze-dried product, a cutting process S101 for cutting a long onion as a raw material into a predetermined length (dicing, slicing) is performed in the cutting process S101. Blanching step S102 for blanching the bar leek 10a at 98 ° C. for 30 to 60 seconds, a preliminary freezing step S103 for freezing the bar leek 10b branched in the blanching step S102, and the preliminary And a freeze-drying step S10 4 in which the bar-onion 10c frozen in the freezing step S103 is freeze-dried to obtain a long-onion freeze-dried product (hereinafter also referred to as a product) 11.

In addition, Non-Patent Document 1 describes a method for producing a long onion freeze-dried product before the cutting step S101.
It may include a pretreatment step Sa for removing unnecessary portions (root, dead leaf portion, rotting portion, damaged portion, etc.) of the raw onion and a rinsing step Sb for washing the pretreated long onion. Are listed. Further, Non-Patent Documents 1 and 2 disclose that a method for producing a long onion freeze-dried product is a crushing process in which the long onion freeze-dried product is crushed (pulverized) and the dimensions (mesh) are adjusted after the freeze-drying step S104. It is described that it may include a (grinding) step Sc and a packaging step Sd for packaging the pulverized (pulverized) long-onion freeze-dried product.

  In Non-Patent Documents 1 and 2, the bar-shaped leek 10a is sterilized by boiling in the blanching step S102, and the sanitary property (sterilization property) of the bar-shaped leek 10b (long green lyophilized product 11) is ensured. As a sterilization treatment method, a method using an aqueous sodium hypochlorite solution is generally used in addition to boiling. And in the manufacturing method of a long onion freeze-dried product, the manufacturing method which sterilizes with the sodium hypochlorite aqueous solution is described in patent document 1. FIG. In Patent Document 1, as a long onion freeze-dried product, a product obtained by freeze-drying a burnt green onion having a burnt surface is described.

Although the manufacturing method of the leeks freeze-dried product in patent document 1 is not illustrated, the unnecessary part cutting process which cuts off the root part and the bluish part of a long leek, and obtains a white stick-shaped leek, and the rod shape after cutting an unnecessary part A washing step for washing the green onion, a sterilization step for sterilizing the bar-shaped green onion processed in the previous step with an aqueous sodium hypochlorite solution, a washing step for washing the bar-shaped green onion sterilized in the previous step, A baking process in which the bar-shaped green onion washed in the previous process is burnt by baking, a freezing process for rapidly freezing the bar-shaped green onion in the previous process, and the bar-shaped green onion frozen in the previous process are cut into predetermined dimensions And a freeze-drying step of freeze-drying the bar-shaped leek cut in the previous step to obtain a long-onion freeze-dried product.
Yoshio Teruo, “Food Processing”, Industrial Research Committee, 2003, p. 35-36 Mitsuo Kamewada and two other authors, “Basics and Applications of Dried Foods”, Koshobo, 1997, p. 113-115 JP 2002-85006 A (Claim 1, paragraph 0015, FIG. 1)

  In the manufacturing methods of Non-Patent Documents 1 and 2, in order to ensure the hygiene of bar-shaped green onions (products), the bar-shaped green onions 10a cut to a predetermined length (for example, 3 to 30 mm) in the branching step S102 are obtained. Boiled green onions 10a are sterilized by boiling. In such a sterilization process by boiling, if the length of the bar leek 10a is short, the umami component of the long leek flows out from the bar leek 10a into the hot water. Further, the outflow of the umami component reduces the binding action of the umami component, making it impossible to maintain the shape of the bar leek 10b, and the structure becomes brittle by the freezing process and the lyophilization process in the next steps S103 and S104.

  Moreover, in the manufacturing method of patent document 1, in order to ensure the sanitary property of a rod-shaped leek (product), the rod-shaped leek is sterilized with the sodium hypochlorite aqueous solution. In such a sterilization treatment with an aqueous sodium hypochlorite solution, it is difficult to sterilize bacteria (such as Escherichia coli) that have entered between the fiber structures of rod-like green onions. In addition, it cannot be guaranteed that the heating necessary for sterilization can be performed without any unevenness even in the baking process for burning.

  As a result, the products produced by the conventional production method are lacking in the savory component of the long onion, and the product shape is also fragile, resulting in poor appearance or lack of hygiene, resulting in a reduction in commercial value. There was a problem of becoming something. Moreover, in the conventional product, in order to supplement such a fragile property, it was necessary to add sugars to the product.

  Therefore, the present invention was devised to solve such problems, and its purpose is to use a sodium hypochlorite aqueous solution or the like that contains a sufficient amount of savory savory ingredients and is less likely to break the product. An object of the present invention is to provide a production method capable of producing a long-onion freeze-dried product having a high commercial value that can ensure hygiene.

In order to solve the above problems, a method for producing a long onion freeze-dried product according to the present invention includes a material preparation step of cutting an unnecessary portion of a long onion into a bar-shaped onion, and cleaning the bar-shaped onion, and the material preparation A sterilization process in which the bar-shaped green onion is boiled or steamed and sterilized so that the temperature of the bar-shaped leek washed in the process becomes 75 ° C. or higher and the temperature is maintained for 1 minute or more; Freezing process for freezing the bar-shaped green onion, cutting process for cutting the bar-shaped green onion frozen in the freezing process to a predetermined length, and freezing and drying the bar-shaped green onion cut in the cutting process a freeze-drying step of the leeks lyophilized seen including, the sterilization treatment includes a draining process, and the lyophilization process, to ensure that never burnt occurs in the rod-shaped green onion cut processed It was.

  According to the above procedure, it is possible to sterilize bacteria (such as Escherichia coli) that have entered between the fiber structures of rod-like green onions by boiling or steaming under predetermined conditions to sterilize them. It is possible to ensure the bactericidal (hygienic) nature of the product. Further, since the bar leek cutting process is performed after the sterilization process, the bar leek to be sterilized has a sufficient length. Therefore, it is possible to reduce the savory component of the long onion from flowing out from the bar-shaped leek. Furthermore, since the outflow of the umami component having a binding action is reduced, the shape of the bar-shaped green onion is maintained. As a result, the breakage of the long onion lyophilized product obtained by the lyophilization process is reduced.

  According to the method for producing a long onion freeze-dried product according to the present invention, it contains a long onion savory component sufficiently, there is little breakage of the product, and no addition of sugar to maintain the product shape is required. A long-onion freeze-dried product with high commercial value that can ensure hygiene without using an aqueous sodium acid solution or the like can be produced.

  The method for producing a long onion freeze-dried product according to the present invention will be described in detail with reference to the drawings. FIG. 1 is a process flow for explaining a method for producing a long onion freeze-dried product, and FIG. 2 is a schematic view schematically showing a method for producing a long onion freeze-dried product.

  As shown in FIGS. 1 and 2, the method for producing a long onion freeze-dried product includes a material preparation step S1, a sterilization step (boiling or steaming) S2, a freezing step S3, a cutting step S4, and a freeze-drying step S5. Including. Hereinafter, each step will be described.

(Material preparation process: S1)
The material preparation step S1 is a step in which an unnecessary portion of the long onion, which is a raw material, is cut into a bar-shaped leek 1a and the bar-shaped leek 1a is cleaned. Specifically, a rod-like leek 1a composed of a root portion 3a, which is an unnecessary portion on one end side of the long onion, and a bluish portion 3b, which is an unnecessary portion on the other end side, are mainly composed of a white portion. And Here, the bar-shaped leek 1a may include a little bluish portion 3b, but it is preferable to remove the bluish portion as much as possible in order to avoid contamination. Moreover, it is preferable to remove only one outermost skin of the bar-shaped leek 1a. And the bar-shaped leek 1a is wash-processed by a well-known method. As a washing treatment method, it is preferable to carry out the washing treatment three times or more by running water, an overflow water tank, a shower or the like. As a result of this washing treatment, a product obtained by washing away deposits such as shavings adhering to the bar-shaped leek 1a is obtained.

(Sterilization process (boiling or steaming): S2)
In the sterilization step S2, the bar leek 1a washed in the material preparation step S1 is boiled or steamed to sterilize, and although not shown, the sterilized bar leek 1b is used in the next step (freezing step S3). 24 is a process of arranging on 24. As for the sterilization treatment conditions by boiling or steaming, the temperature of the bar-shaped leek 1a (in-product temperature) is 75 ° C. or higher, and the temperature needs to be maintained for 1 minute or longer.

  If the sterilization temperature (in-product temperature) is less than 75 ° C., bacteria such as Escherichia coli remain in the fiber tissue of the sterilized rod-shaped leek 1b, and the bactericidal property is lowered. If the sterilization time (retention time) is less than 1 minute, bacteria and the like remain in the fiber tissue of the sterilized rod-shaped leek 1b, and the sterilization property is lowered.

  For the sterilization treatment by boiling, a known boiling means, for example, a boiling pot 21 is used. And when the boiling pot 21 containing about 200 kg of hot water is used, the amount of boiling treatment of the bar leek 1a is preferably 3 to 5 kg. This amount of boiling treatment corresponds to the amount of bar-shaped onions 1c arranged on one freezing tray 24 stored in a cart 26 of a freezer (not shown) described later.

  A known steaming means, for example, a steamer 37 is used for the sterilization process by steaming. The steaming amount of the bar leek 1a is preferably 3 to 5 kg per steaming tray 35. This steaming amount corresponds to the amount of bar-shaped onions 1b arranged on one freezing tray 24 stored in a cart 26 of a freezer (not shown) to be described later.

  In the sterilization process by boiling in the sterilization step S <b> 2, it is preferable to store the washed bar-shaped leek 1 a in a container 22 such as a colander and move the container 22 up and down and / or right and left in the hot water in the boiling pot 21. Thereby, heat passes well to the bar-shaped onion 1a accommodated in the container 22, and it becomes easy to obtain the bar-shaped onion 1b that has been sufficiently sterilized.

  In the sterilization process by steaming in the sterilization step S2, the washed bar-shaped ladies 1a are arranged one by one on the steaming tray 35 with a certain interval. Next, the steam tray 35 is stored in a plurality of stages at a predetermined interval in a carriage 36 of the steamer 37. As the steaming tray 35 and the carriage 36, the freezing tray 24 and the carriage 26 in the next process (freezing process S3) may be used. Thereby, heat passes well to the bar-shaped onion 1a on the steaming tray 35, and it becomes easy to obtain the bar-shaped onion 1b that has been sufficiently sterilized.

  Conventionally, sterilization by boiling or steaming is performed on bar-shaped green onions cut to a predetermined length (for example, 3 to 30 mm). In that case, since the length of the bar-shaped green onion was short, the outflow of the umami component from the bar-shaped green onion due to the sterilization treatment could not be prevented, and the shape of the bar-shaped green onion could not be maintained. However, since the sterilization process (boiling or steaming) in the sterilization step S2 of the present invention is performed using the bar-shaped leek 1a having a sufficient length, the outflow of the umami component from the bar-shaped leek 1a can be reduced and sterilized. The shape of the bar-shaped leek 1b can be maintained. As a result, a bar-shaped leek 1b containing a large amount of umami components can be obtained.

  In the present invention, the sterilization treatment may include the following draining treatment. In particular, when a sterilization process by boiling is performed, it is preferable to perform a draining process. On the other hand, when the sterilization process is performed by steaming, the draining process can be omitted by using a tray having a large number of holes as the steaming tray 35.

(Draining process)
The boiled or steamed bar-shaped onion 1b is drained, and the drained bar-shaped onions 1c are arranged on a predetermined freezing tray 24. At this time, a vinyl sheet 25 or the like may be laid on the freezing tray 24 in order to avoid sticking the leek 1d to the freezing tray 24 immediately after freezing. The draining process is performed using known means, for example, a rod-shaped leek that has been sufficiently drained by placing a container 22 such as a colander containing the rod-shaped leek 1b on the draining means 23 so as to be inclined. 1c is obtained. The draining time of the drained leek 1c is that the frozen leek 1d is defective due to freezing of water remaining in the leek 1c in the freezing process of the next step (freezing step) S3, for example, cracks, What is necessary is just to set suitably so that defects, such as secondary contamination, may not arise.

  The sterilization step S2 is preferably repeated as many times as the number of freezing trays 24 housed in a freezer cart 26 to be described later.

(Freezing process: S3)
The freezing step S3 is a step of freezing the sterilized rod-shaped green onions 1b (including the drained rod-shaped green onions 1c) arranged on the freezing tray 24 in the sterilizing step S2. The freezing treatment condition is preferably a freezing treatment for 3 hours or more at a predetermined temperature (for example, −25 ° C.) or lower at which the bar-shaped green onions 1b and 1c are frozen. If the freezing treatment temperature is less than 3 hours, the frozen state of the frozen bar leek 1d (frozen bar leek 1d) becomes insufficient. As a result, since the frozen bar leek 1d is soft, in the cutting process in the next step (cutting step) S4, the core comes out of the frozen bar leek 1d, or the cut surface of the frozen bar leek 1d is not cut cleanly, Problems such as deterioration of the appearance of the cut bar-shaped onion 1e are likely to occur.

  Freezing process S3 is performed using a well-known freezer (not shown). Specifically, a plurality of freezing trays 24, 24... On which bar-shaped green onions 1c are arranged are stored in a plurality of stages at a predetermined interval in a freezer cart 26, and the freezing process is performed in the freezer. By freezing according to the conditions, fully frozen bar-shaped green onions 1d can be obtained.

(Cutting step: S4)
The cutting step S4 is a step of cutting the bar-shaped onion 1d frozen in the freezing step S3 into a predetermined length (for example, 3 to 30 mm). The cutting process is performed using a known slicer 27, and the bar-shaped green onions 1 e that have been cut are collected in a predetermined container 28. Further, in order to perform the cutting process smoothly, it is preferable that the frozen bar-shaped green onion 1d is allowed to stand at room temperature for several minutes and the cutting process is started when the surface of the bar-shaped green onion 1d is thawed. Then, by performing the cutting process of the bar-shaped onion 1d in the frozen state, the shape of the bar-shaped onion 1d does not collapse and the core does not come out. As a result, it is possible to obtain a bar-shaped onion 1e having a clean cut surface. Further, as described above, since the cutting treatment is not performed before the sterilization step (boiling) S2 as in the prior art, the outflow of the umami component due to boiling can be reduced, and the binding action by the umami component can also be maintained. It is possible to obtain a bar-shaped spring onion 1e that contains a sufficient amount of the same and retains its shape.

  In the cutting step S4, the supply direction of the frozen bar leek 1d to the slicer 27 is performed in accordance with the shape of the product (long leek freeze-dried product) 2. Specifically, when the cut surface is inclined at a predetermined angle with respect to the product axial direction as the shape of the product 2, the frozen bar leek 1d is inclined at a predetermined angle with respect to the cutting blade of the slicer 27. As such, it is preferable to supply. Note that the cutting process in the cutting step S4 is performed with great care so that secondary contamination by the slicer 27 does not occur.

(Freeze drying step: S5)
The freeze-drying step S5 is a step of freeze-drying the bar-shaped leek 1e cut in the cutting step S4 to obtain a long-onion freeze-dried product (product) 2. The lyophilization condition is not particularly limited as long as the cut bar leek 1e can be lyophilized, but the treatment time is preferably 20 to 22 hours.

  The freeze drying step S5 is performed using a known freeze dryer 31. Specifically, the cut bar-shaped green onions 1e collected in the container 28 are arranged on a predetermined drying tray 29. In the freeze-drying step S5, the bar-shaped green onions 1e are easily burnt during the freeze-drying process. Therefore, a vinyl sheet (not shown) is laid on the drying tray 29 and the bar-shaped green onions 1e are arranged on the vinyl sheets. preferable. In addition, it is preferable to set the freeze-drying conditions so that the temperature of the drying tray 29 does not become too high and the bar leek 1e is not burnt. Then, a plurality of drying trays 29, 29... On which bar-shaped green onions 1e are arranged are stored in a plurality of stages in a cart 30 of the freeze dryer 31 at a predetermined interval, and the above described inside the freeze dryer 31. By performing freeze-drying treatment according to the freeze-drying treatment conditions, a fully lyophilized long onion freeze-dried product (product) 2 is obtained.

  In addition to the above-described steps (S1 to S5), the method for producing a long onion freeze-dried product according to the present invention smoothly performs the freeze-drying process in the freeze-drying step S5 and reduces the thermal load on the freeze-dryer 31. Therefore, a preliminary freezing step S6 for prefreezing the cut bar-shaped green onion 1e may be performed before the freeze drying step S5. The preliminary freezing step S6 may be performed using a freezer similar to the freezing step S3. Specifically, the cut bar-shaped green onions 1e are arranged on a predetermined tray 24. Then, a plurality of trays 24, 24... On which bar-shaped green onions 1e are arranged are stacked in a plurality of stages at predetermined intervals in a freezer cart 26, and pre-freezing processing is performed in the freezer according to predetermined conditions. To do. The preliminary freezing treatment is preferably −20 ° C. or lower and 5 hours or longer.

  Moreover, the manufacturing method of the long onion freeze-dried product which concerns on this invention may perform inspection process S7 and / or packing process S8 after freeze-drying process S5. Here, in the inspection step S7, a metal detector 32 is used to detect and remove a product mixed with metal, an appearance defect represented by a deformed product, a soiled product, and a foreign material mixed product is visually inspected / removed. It is the process etc. of removing. The packing step S8 is a step of packing a predetermined amount of product on the cardboard 33 or the like in accordance with the specification of the delivery destination. In the packing step S8, the product packing amount may be checked for excess or deficiency using the weight scale 34 or the like.

Next, examples of the present invention will be described.
(Example)
A long onion freeze-dried product 2 was produced according to the process flow shown in FIG.
Specifically, a long green onion having a diameter of 20 mm was cut three times after removing unnecessary portions, and a bar-shaped green onion 1a having a length of 200 mm was obtained (material preparation step S1). The bar leek 1a (3 kg) was put into a boiling kettle (hot water 200 kg) and boiled at 90 ° C. or higher for 5 minutes (the temperature inside the bar leek 1a was 75 ° C. or higher and 1 minute or longer). Next, the bar leek 1b after boiling was drained for about 5 minutes, and the bar leek 1c that had been drained was arranged on a predetermined freezing tray (sterilization step S2). After carrying the freezing tray into the freezer, the bar leek 1c was subjected to a freezing treatment at −25 ° C. for 5 hours in the freezer (freezing step S3). The bar leek 1d after the freezing treatment was taken out of the freezer and cut into a length of 10 mm using a slicer (cut surface angle 45 degrees) (cutting step S4). The cut bar-shaped green onions 1e were arranged on a predetermined drying tray, and the drying tray was carried into a freeze dryer. After carrying in, the bar leek 1e was freeze-dried at a degree of vacuum of 0.2 Torr (26.7 Pa) and a processing time of 22 hours to obtain a long-onion freeze-dried product 2 (freeze-drying step S5).

(Comparative example)
A long onion freeze-dried product 11 was produced according to the process flow shown in FIG.
Specifically, a long onion having a diameter of 20 mm is cut into a length of 10 mm using a slicer (cut surface angle 45 degrees) after removing unnecessary portions (pretreatment step Sa), washing with water (washing step Sb). (Cutting step S101). The cut bar-like leek 10a was put into a boiling pot and boiled for 60 seconds at 98 ° C. or higher in hot water to sterilize the bar-like leek 10a (the temperature inside the bar-shaped leek 10a was 75 ° C. or higher and 1 minute or longer. Branching step S102). After the sterilization treatment, the bar-shaped onions 10b were arranged on a predetermined drying tray, and the drying tray was carried into a freezer and frozen at -25 ° C. (preliminary freezing step S103). After freezing, the drying tray was carried into the freeze dryer. After carrying in, bar leek 10c was freeze-dried at a degree of vacuum of 0.2 Torr (26.7 Pa) and a processing time of 22 hours to obtain a long-onion freeze-dried product 11 (freeze-drying step S104).

  In Examples and Comparative Examples, the weight (A) of the bar-like green onions immediately before boiling and the weight (B) of the long-onion freeze-dried product after the freeze-drying treatment were measured. And the solid content ratio after freeze-drying was computed by the following formula | equation (1), and the outflow amount of the long onion taste component was confirmed by the solid content ratio.

  Solid content ratio (%) = B / A × 100 (1)

  The solid content ratio of the example was 9.32%, and the solid content ratio of the comparative example was 6.39%. Therefore, it was confirmed that the long onion lyophilized product of the example contained less umami components and contained more umami components than the comparative example.

  As a result of visually observing the appearance of the long onion freeze-dried product after freeze-drying treatment in Examples and Comparative Examples, a number of broken shapes were confirmed in the Comparative Examples, but in the Examples, the shapes were broken. Was not confirmed.

It is a process flow explaining the manufacturing method of the long onion lyophilized product which concerns on this invention. It is the schematic which shows typically the manufacturing method of the long onion lyophilized product which concerns on this invention. It is a process flow explaining the manufacturing method of the conventional long onion lyophilized product.

Explanation of symbols

1a, 1b, 1c, 1d, 1e Bar leek 2 Long leek freeze-dried product (product)
S1 Material preparation process S2 Sterilization process S3 Freezing process S4 Cutting process S5 Freeze-drying process

Claims (1)

A material preparation process in which unnecessary portions of the long onion are cut to form a bar-shaped onion, and the bar-shaped onion is washed,
A sterilization step in which the temperature of the bar-shaped onion washed in the material preparation step is 75 ° C. or higher, and the temperature of the bar-shaped onion is maintained for 1 minute or longer by boiling or steaming and sterilizing;
A freezing step of freezing the bar-shaped green onions sterilized in the sterilization step;
A cutting step of cutting the bar-shaped green onion frozen in the freezing step into a predetermined length;
A freeze-drying step of freeze-drying the bar-shaped green onion cut in the cutting step to obtain a long-onion freeze-dried product ,
The sterilization process includes a draining process, and the freeze-drying process prevents the burned leek from being burned from being burned .

Images