JP5048875B1 - Manufacturing method for bagged dried vegetables - Google Patents

Abstract

An object of the present invention is to make it possible to enclose more freeze-dried vegetables in a bag-packed freeze-dried vegetable than in the past.
A vegetable is boiled, and wet vegetables in a high moisture state before drying are filled in a plastic soft bag in advance, freeze-dried in an open state, and then sealed. Moreover, it becomes possible to enclose a large amount of dried vegetables by mixing saccharides after boiling. The present invention can be applied to various vegetables. It is particularly effective when producing freeze-dried vegetables such as slender and thin films. Moreover, it can utilize suitably with respect to the vegetable which is easy to break at the time of drying.
[Selection] Figure 1

Description

  The present invention relates to a method for producing dried vegetables that can be used for instant foods such as instant noodles. Specifically, the present invention relates to a dried vegetable that is lyophilized to be restored with water, hot water, or the like.

  Dried vegetables are used in various food fields. In particular, it is widely used in instant noodles and cup noodles. In many cases, these dried vegetables are usually packaged dried vegetables filled in a bag made of plastic soft packaging material.

Conventionally, in the production of such bagged dried vegetables, first, dried vegetables were produced by freeze-drying, and the obtained dried vegetables were bagged. That is, first, a predetermined process such as boiling is applied to the vegetable as a raw material to produce a wet vegetable with a high moisture state.
This is placed so as to fall apart on a net-like tray or the like, and freeze-dried to obtain freeze-dried dried vegetables.
Next, the obtained dried vegetables were filled in a plastic sachet, and the opening was sealed with a seal or the like to complete a bag of dried vegetables.

  However, in the manufacturing method as described above, since the dried vegetables whose shape after drying is determined are filled into a bag of plastic soft packaging material, when filling into the bag, it can not be put well, There were cases where dried vegetables were damaged in an attempt to force them.

Furthermore, even if it enters the bag, the shape is fixed after drying. Therefore, even if an attempt is made to fill a large amount, the gap space becomes large and it is difficult to add a large amount.
Moreover, such a problem was remarkable when using irregular-shaped vegetables such as sprouts and leaves.

  On the other hand, as a prior art for solving such problems, a dried food in a container is disclosed in which vegetables before drying such as spinach are filled with a viscous agent such as dextrin and starch in a rigid container and freeze-dried. ing.

However, this prior art uses a rigid container, and considering the convenience of use and cost, it is more advantageous to use a soft packaging material. Moreover, in order to use a thickener with the vegetables etc. to dry, the problem that this thickener is needed extra is pointed out.

Accordingly, the present inventors use a flexible plastic soft packaging material bag that is currently widely used, and contains a larger amount of dried vegetables to be filled than before, and problems such as cracking do not occur. It was an object to develop a method for efficiently producing such dry-packed vegetables.

  As a result of various diligent studies by the present inventors, wet vegetables in a high moisture state before drying are filled in a plastic soft bag material in advance, and the bag is freeze-dried in an open state and then sealed. I found that the method is effective.

That is, the first invention of the present application is
“A method for producing bagged dried vegetables after boiling vegetables, filling a bag of plastic soft packaging material, freeze-drying the filled bag in an open state, and then sealing.”
It is.

  Moreover, it discovered that it became possible to enclose a large quantity in a dense state about the vegetable after freeze-drying by adding saccharides to the vegetable in the wet state after boiling. Furthermore, the restoring property can be improved by addition of sugars. In addition, by adding saccharides, the flexibility of wet vegetables can be increased, and there is an advantage that problems such as breakage can be avoided when filling a bag.

That is, the second invention of the present application is
“The method according to claim 1, wherein a saccharide is added after the boiling.”
It is.
In addition, the Applicant also contemplates dried vegetables packed in the present invention.

That is, the third invention of the present application is
“A bag of dried vegetables produced by the method according to claim 1 or 2”.

It is a contrast photograph of the bag-packed dry bean sprout of Comparative Example 1, Comparative Example 2, and Example 1. It is a contrast photograph at the time of opening the bean sprout bean sprouts of Comparative Example 1, Comparative Example 2, and Example 1 and then placing the dried sprouts of the contents on a flat surface. 3 is a contrast photograph of bag-dried dried spinach of Comparative Example 3, Comparative Example 4 and Example 8. It is a contrast photograph of the bagging dry dried green vegetables of the comparative example 5, the comparative example 6, and Example 9. FIG. It is a contrast photograph of the bag-packed dried Chinese cabbage of Comparative Example 7, Comparative Example 8, and Example 10.

  Hereinafter, the contents of the present invention will be described in detail.

--Vegetable--
Various dried vegetables are contained in the vegetable used as the raw material in the present invention. Specifically, it can be applied to all kinds of vegetables such as bean sprouts, spinach, Chinese cabbage, Chinese cabbage and cabbage.

  The present invention can be applied to various vegetables. Of course, the present invention can also be applied to a regular shape such as a square or a rectangle, but is particularly effective when producing freeze-dried vegetables such as slender and thin films. Moreover, it can utilize suitably with respect to the vegetable which is easy to break at the time of drying. Specific vegetable names include bean sprouts, spinach, chingensai, Chinese cabbage, cabbage, and other leafy products, or root vegetables such as burdock.

-Boil-
In the present invention, the raw vegetables are first boiled. Boyle also has the significance of blanching. In general, various temperatures can be selected as the method of boiling, but for example, 75 ° C. for 10 minutes, 85 ° C. for 5 minutes, and 95 ° C. for about 3 minutes can be selected.

In this boil process, it is preferable to boil the calcium salt in advance. Calcium salts such as calcium lactate, calcium chloride or calcium sulfate can be mentioned. By adding this calcium salt, effects such as giving a feeling of fiber in the texture when the freeze-dried vegetable obtained in the present invention is reconstituted with hot water or the like can be exhibited.
Moreover, it is also preferable to boil in the state which melt | dissolved salt and baking soda depending on the vegetable made into object.

  In addition, it is preferable to remove the water | moisture content substantially by draining about the vegetable after a boil and to move to the next process.

─ Mixing sugars ─
The wet vegetable after boiling may be filled as it is into a bag of soft packaging material, but it is preferable to add sugars before filling. By adding saccharides to the wet vegetable after boiling, it becomes easy to encapsulate a large amount of the freeze-dried vegetable in a dense state by imparting flexibility.

  Various types of sugars such as lactose, glucose, maltose and trehalose can be selected.

  The amount of saccharide to be added is preferably about 4 to 15% by weight with respect to the weight of the wet vegetable after boiling. Preferably, it is about 7 to 12% by weight.

─Soft plastic packaging materials─
In the present invention, a flexible wrapping bag is used. The size of the bag varies depending on the weight of the necessary vegetables and is not particularly limited. However, when used for instant foods such as ordinary instant noodles, the size is generally about 50 × 50 mm to about 150 mm × 150 mm.

  Moreover, although it does not specifically limit about a material, Since the bag is also put into a frozen state so that it may mention later, the material which has cold resistance is preferable. Specifically, polyethylene (PE), nylon, and polypropylene (PP) are preferable. Of course, these multilayer films and aluminum-deposited packaging materials may also be used.

  Furthermore, as for the form of the soft wrapping material used in the present invention, various forms such as various sealing methods such as a three-way seal and a four-way seal, and a deep drawing type can be used.

─Points to note when filling vegetables in soft packaging materials─
In the present invention, in order to fill a bag with vegetables in a wet state, the bag may be a little dense in the bag. Moreover, you may fill what mixed several kinds of vegetables instead of one kind of vegetables. In addition, meat such as minced meat may be mixed with vegetables.

-Processing after filling-
After filling the wet vegetable in the bag of the soft wrapping material, a process such as pressing from the outside of the bag may be performed as necessary with the upper part opened. This is to remedy this because it may take time to freeze-dry if wet vegetables are too unevenly distributed in the bag.

Specifically, a treatment such as making the thickness uniform by pressing an extremely thick portion of a bag containing wet vegetables or passing a roller is effective.
--Freeze drying--
In the present invention, a wet vegetable bag is filled with wet vegetables, and the opened soft bag material containing vegetables is directly transferred to a freeze-drying process.

  First, regarding the freezing process, the filled bag is frozen in an open state. A plurality of soft packaging materials filled with vegetables before freezing are prepared by arranging them in a tray or the like. Next, it is frozen in a freezer. Freezing conditions are not particularly limited. For example, if it is a freezer at about −25 ° C., it may be frozen for about 5 to 10 hours.

  Next, drying is performed under a reduced pressure of about 0.4 to 1.0 Torr in a frozen state. As drying conditions under reduced pressure, it can be performed by a normal method, but in the present invention, frozen vegetables may be in a dense state, so set the shelf temperature higher or increase the drying time. Is preferred.

Specifically, there is a method in which the initial shelf temperature is set to about 90 ° C. to 100 ° C. and held for a predetermined time, and the temperature is lowered to about 85 ° C. to 50 ° C. as the drying proceeds. Moreover, it is preferable to extend the drying time of about 20 to 30 hours to about 30 hours or more.

--After freeze-drying--
After drying, the vacuum is released and, if necessary, the temperature is maintained at about 50 ° C. to 80 ° C., and then the next step is performed.

--Sealing--
The opening of the soft wrapping material containing freeze-dried vegetables after drying is sealed by heat sealing or the like. What is necessary is just to follow normal conditions for heat sealing. Packed freeze-dried vegetables are completed by this heat seal. The sealing method is not limited to heat sealing, and other methods may be used. The packaged dried vegetables obtained by the production method of the present invention can be widely used for instant foods and the like.

Hereinafter, test examples of the present invention will be described. The present invention is not limited to these test examples.
1. For bean sprouts Comparison between the present method and the conventional method <Example 1>
Wash bean sprouts with a thickness of about 3.5 to 4.5 mm and a length of about 6 to 9 cm to remove thin skin, whiskers, etc., and then drain the water. 100 g of bean sprouts are added to a boil solution (2% salt, calcium lactate 0). 1%) and treated at 65 ° C. for about 30 minutes, and then heated to 85 ° C.

  The obtained bean sprouts were cooled with running water, drained, and 75% by weight of a maltose solution was added to 12% by weight with respect to the sprouts after draining and mixed for 1 minute.

  After leaving the bean sprout after mixing, a bag with an opening is formed by folding one piece of OPP (30μ) // PE (25μ) soft packaging material film and heat-sealing both ends. 63 g of wet vegetables were filled from the opening of 105 mm × 105 mm (the inner diameter after heat sealing of the opening was 97 mm × 97 mm).

After preparing the thickness of the soft wrapping material with wet bean sprouts after filling, it was aligned with a tray and kept in a freezer at -25 ° C for 10 hours.
After freezing, the soft wrapping material containing wet bean sprouts was kept at a shelf temperature of 60 ° C. for about 36 hours in a state where the pressure was reduced to about 0.5 Torr.

About the soft wrapping material containing wet bean sprout after freeze-drying, the opening was heat sealed to complete freeze-dried bean sprout. The packed bean sprout after completion was in good condition with no bean sprouts during heat sealing. Further, when these were arbitrarily opened and their weights were confirmed, the average was 7.0 g. In addition, there were no defects such as bean sprouts.
<Comparative Example 1> (When an automatic filling device is used for bean sprout after freeze-drying)
The bean sprouts after mixing the same maltose solution as used in Example 1 were placed evenly so as not to adhere to the drying tray for the freeze dryer, and kept in a freezer at −25 ° C. for 10 hours.

  The tray after holding was held at a shelf temperature of 60 ° C. for about 26 hours in a state where the pressure was reduced to about 0.5 Torr, then the vacuum was released and the tray was taken out from the freeze dryer. In this way, freeze-dried bean sprouts were produced.

The bean sprouts obtained by freeze-drying were subjected to an automatic filling test using soft wrapping materials of various sizes using an automatic filling device (MC101 type, manufactured by Sanko Machinery Co., Ltd.). As a result, for the bag (105 mm × 105 mm (inner diameter 97 mm × 97 mm)) in which the same soft wrapping material film used in Example 1 was folded in half and both ends thereof were heat sealed When trying to obtain a state where the biting rate at the time of sealing the opening (the rate at which the bean sprouts of the contents when the opening is heat sealed) is about 0.6% The amount of freeze-dried bean sprout that can be filled in the packaging material was 1.1 g.
<Comparative Example 2> (When manually filling bean sprout after freeze-drying)
The freeze-dried bean sprout used in Comparative Example 1 was manually filled and tested to see how much could be put into the same soft packaging material as used in Example 1 and Comparative Example 1.

  Five skilled technicians seal the two sides of the same 105 mm × 105 mm (inner diameter 97 mm × 97 mm) used in Example 1 and Comparative Example 1 by ordinary manual work (about 15 seconds), leaving an opening. In addition, a bean sprout after freeze-drying was put into a bag of soft packaging material of OPP (30 μ) // PE (25 μ). As a result, the average amount of sprouts that could be filled by five people was 4.0 g.

The contrast photograph of the bag-freeze freeze-dried bean sprout completed in Example 1, Comparative Example 1 and Comparative Example 2 is shown in FIG. 1, and after opening these, the bean sprouts of the contents are placed on a flat surface. A contrast photograph is shown in FIG. It was found that the bag-packed freeze-dried bean sprouts obtained by the production method of the present invention can encapsulate much more dried bean sprouts than before.

2. About the effect of calcium salt and sugar <Example 2>
Wash bean sprouts with a thickness of about 3.5 to 4.5 mm and a length of about 6 to 9 cm to remove thin skin, whiskers, etc., and then drain 100% of bean sprouts into a boil solution (2% by weight of salt). For about 30 minutes and then heated to 85 ° C.

  The bean sprouts after boiling were cooled with running water and allowed to stand, and then the same OPP used in Example 1 and Comparative Example 1 of 105 mm × 105 mm (inner diameter 97 mm × 97 mm) was sealed to leave an opening. About 53 g was filled into a bag of soft packaging material of (30 μ) // PE (25 μ).

After preparing the thickness of the soft wrapping material with wet bean sprouts after filling, it was aligned with a tray and kept in a freezer at -25 ° C for 10 hours.
After freezing, the soft wrapping material containing wet bean sprouts was kept at a shelf temperature of 60 ° C. for about 36 hours in a state where the pressure was reduced to about 0.5 Torr.

  About the soft wrapping material containing wet bean sprout after freeze-drying, the opening was heat sealed to complete freeze-dried bean sprout. The packed dried bean sprout after completion was in good condition with no bean sprinkling during heat sealing. Moreover, when these five points were opened arbitrarily and the weight was confirmed, the average was the weight of 1.9g. In addition, there were no defects such as bean sprouts.

Furthermore, 200 g of hot water was added to about 2.0 g of the dried bean sprouts obtained and left for 3 minutes, and five skilled technicians ate the bean sprouts. Table 1 shows the results of the restorability and texture.
In addition, about recoverability, it carried out in five steps, 1 (defect)-5 (best). In addition, the texture was also evaluated in five stages from 1 (bad) to 5 (best). Table 1 shows the evaluation results for the restorability and texture described above.

<Example 3>
In Example 2, after boiling, an additional step of adding a 75% by weight maltose solution to 6% by weight with respect to the sprouts after draining and mixing for 1 minute, and filling of the soft packaging material The same operation as in Example 2 was performed except that the amount was about 59 g.

The packed dried bean sprout after completion was in good condition with no bean sprinkling during heat sealing. When these were arbitrarily opened at 5 points and their weights were confirmed, the average was 4.9 g. In addition, there were no defects such as bean sprouts.
Table 1 shows the evaluation results of the restorability and the texture.

<Example 4>
In Example 2, after boiling, a step of adding 75% by weight of maltose solution to 12% by weight with respect to the sprouts after draining and mixing for 1 minute was added, and filling in soft packaging material The same operation as in Example 2 was performed except that the amount was about 63 g.

The packed dried bean sprout after completion was in good condition with no bean sprinkling during heat sealing. These were arbitrarily opened at 5 points and their weights were confirmed, and the average was 8.3 g. Also, there were no defects such as bean sprouts. Table 1 shows the evaluation results of the restorability and the texture.

<Example 5>
The same procedure as in Example 2 was performed except that the boil solution was adjusted to 2% by weight of sodium chloride and 0.1% by weight of calcium lactate during boiling in Example 2. The packed dried bean sprout after completion was in good condition with no bean sprinkling during heat sealing. When these were arbitrarily opened at 5 points and their weights were confirmed, the average was 1.9 g. In addition, there were no defects such as bean sprouts. Table 1 shows the evaluation results of the restorability and the texture.

<Example 6>
After boiling in Example 5, 75% by weight of a maltose solution was added to 6% by weight with respect to the sprouts after draining, and a step of mixing for 1 minute was added. The same operation as in Example 2 was performed except that the amount was about 59 g. Table 1 shows the evaluation results of the restorability and the texture.

The packed dried bean sprout after completion was in good condition with no bean sprinkling during heat sealing. When these were arbitrarily opened at 5 points and their weights were confirmed, the average weight was 5.2 g. In addition, there were no defects such as bean sprouts. Table 1 shows the evaluation results of the restorability and the texture.

<Example 7>
After boiling in Example 5, 75% by weight of maltose solution was added to 12% by weight with respect to the sprouts after draining, and a step of mixing for 1 minute was added. The same operation as in Example 2 was performed except that the amount was about 63 g. Table 1 shows the evaluation results of the restorability and the texture.

The packed dried bean sprout after completion was in good condition with no bean sprinkling during heat sealing. When these were arbitrarily opened at 5 points and their weights were confirmed, the average was 7.9 g. In addition, there were no defects such as bean sprouts. Table 1 shows the evaluation results of the restorability and the texture.

It was found that a large amount of bean sprouts can be enclosed in a dry and dense state by adding saccharides. Furthermore, it has been found that the recoverability is improved. In addition, by adding calcium lactate at the time of boiling, the texture was improved and a fiber feeling was obtained. By adding sugar to the wet bean sprouts after boiling, there was no breakage when filling the wet vegetable into the bag of soft packaging material, and the workability was improved.

2. In the case of spinach <Example 8>
Spinach about 30 x 30 mm in size is washed with water to remove earth and sand, foreign matter, etc., and then drained 500 g of spinach is placed in a boil solution (0.1% by weight of sodium chloride, 0.05% by weight of sodium bicarbonate solution). The treatment was performed at 95 ° C. for about 60 seconds.

  The boiled spinach is cooled with running water, drained, glucose is added to 12% by weight with respect to the spinach after mixing, allowed to stand for 30 minutes, and then drained for 3 minutes. did.

  One OPP (30μ) // PE (25μ) soft wrapping film is folded in two and heat sealed at both ends to provide a bag with an opening (outside is 105mm x 105mm (after opening the heat seal) 90 g of the above-mentioned spinach grass after draining was filled through an opening having an inner diameter of 97 mm × 97 mm)).

After preparing the thickness of the soft wrapping material containing spinach in a wet state after filling, it was aligned on a tray and kept in a freezer at -25 ° C for 10 hours.
The frozen soft wrapping material containing wet spinach was kept at a shelf temperature of 60 ° C. for about 36 hours in a state where the pressure was reduced to about 0.5 Torr, and then the vacuum was released and the soft packaging material was taken out from the freeze dryer.

About the soft-packing material containing spinach after freeze-drying, the opening was heat-sealed to complete freeze-dried spinach. After completion, the packed spinach was in good condition without any biting of the spinach during heat sealing. Moreover, when these five points were opened arbitrarily and the weight was confirmed, the average was a weight of 13.4g. Also, there were no defects such as folds in spinach.

<Comparative Example 3> (In the case of an automatic filling device for spinach after lyophilization)
In the same manner as used in Example 1, the glucose solution was mixed, and the spinach after draining was placed evenly so as not to be in close contact with the drying tray for the freeze dryer, and kept in a freezer at -25 ° C for 10 hours. Retained.

  The tray after the holding was held at a shelf temperature of 60 ° C. for about 26 hours with the pressure reduced to about 0.5 Torr, then the vacuum was released and the tray was taken out from the freeze dryer. In this way, lyophilized spinach was produced.

The spinach obtained by freeze-drying was subjected to an automatic filling test using various sizes of soft packaging materials using an automatic filling device (MC101, manufactured by Sanko Machinery Co., Ltd.). As a result, for the bag (105 mm × 105 mm (inner diameter 97 mm × 97 mm)) in which the same soft wrapping material film used in Example 1 was folded in two and both ends were heat sealed When trying to obtain a state in which the biting rate at the time of sealing the opening (the rate at which the spinach of the contents bites into the heat sealing part when the opening is heat sealed) is about 0.6% The amount of lyophilized spinach that can be filled in the packaging material was 3.0 g.

<Comparative example 4> (When the spinach after freeze-drying is manually filled)
The freeze-dried spinach used in Comparative Example 1 was manually filled and tested to see how much could be put into the same soft packaging material used in Example 1 and Comparative Example 1.

Five skilled technicians seal the two sides of the same 105 mm x 105 mm (inner diameter 97 mm x 97 mm) used in Example 1 and Comparative Example 1 by ordinary manual work (about 15 seconds), leaving an opening. The spinach after lyophilization was put into a soft wrapping bag of OPP (30 μ) // PE (25 μ). As a result, the average amount of spinach that could be filled by five people was 5.5 g.

FIG. 3 shows a contrast photograph of the bag-packed freeze-dried spinach completed in Example 8, Comparative Example 3 and Comparative Example 4. It was found that the bag-packed freeze-dried spinach obtained by the production method of the present invention can encapsulate much more dried spinach than before.

3. In case of Chingen vegetables <Example 9>
After washing the ginger vegetables with a size of about 40 x 40 mm to remove earth and sand, foreign matters, etc., 500 g of ginger vegetables that had been drained were placed in a boiled liquid (water) and treated at 92 ° C for about 120 seconds. .

  The boiled tangy vegetables obtained were cooled with running water and then dehydrated with a centrifugal dehydrator so that the dehydration rate was 65 to 70% by weight. Glucose and lactose were added to and mixed with the spinach after the dehydration at 5 wt% and 5 wt%, respectively, and then allowed to stand for 30 minutes and drained for 3 minutes.

  One OPP (30μ) // PE (25μ) soft wrapping film is folded in two and heat sealed at both ends of the bag (outer dimensions are 105mm x 105mm (after opening the heat seal) Was filled with 85 g of the spinach after the above-mentioned draining from the opening of 97 mm × 97 mm)).

After preparing the thickness of the soft wrapping material containing spinach in a wet state after filling, it was aligned on a tray and kept in a freezer at -25 ° C for 10 hours.
The frozen soft wrapping material containing wet lingered vegetables was kept at a shelf temperature of 60 ° C. for about 36 hours in a state where the pressure was reduced to about 0.5 Torr, then the vacuum was released and the soft packaging material was taken out from the freeze dryer.

With respect to the soft wrapping material containing chin-dried vegetables after freeze-drying, the opening was heat-sealed to complete the lyophilized tang-green vegetables. After completion, the packed pongee vegetables were in good condition without any biting of the pongee vegetables during heat sealing. Moreover, when these five points were arbitrarily opened and the weight was confirmed, the average was a weight of 9.9g. In addition, there were no incomplete points such as creaking

<Comparative example 5> (In the case of an automatic filling device for tangy vegetables after freeze-drying)
The same saccharides as used in Example 1 were mixed, and the chilling vegetables after draining were placed evenly so as not to adhere to the drying tray for the freeze dryer, and kept in a freezer at -25 ° C for 10 hours. Retained.

  The tray after the holding was held at a shelf temperature of 60 ° C. for about 26 hours with the pressure reduced to about 0.5 Torr, then the vacuum was released and the tray was taken out from the freeze dryer. In this way, freeze-dried tangy vegetables were produced.

Using the automatic filling device (MC101 type, manufactured by Sanko Kikai Co., Ltd.), an automatic filling test was performed on soft-boiled vegetables obtained by freeze-drying using soft wrapping materials of various sizes. As a result, for the bag (105 mm × 105 mm (inner diameter 97 mm × 97 mm)) in which the same soft wrapping material film used in Example 1 was folded in half and both ends thereof were heat sealed Thus, the biting rate at the time of sealing the opening (the rate at which the contents of the biting vegetables bite into the heat seal when the opening is heat sealed) is about 0.6%. In this case, the amount of freeze-dried tangy vegetables that can be filled in the packaging material was 2.5 g.

<Comparative Example 6> (When manually filling the tangy vegetables after freeze-drying)
The freeze-dried green vegetables used in Comparative Example 5 were manually filled and tested to see how much amount could be put into the same soft packaging material used in Example 9 and Comparative Example 5.

Five skilled technicians seal the two sides of the same 105 mm × 105 mm (inner diameter 97 mm × 97 mm) used in Example 9 and Comparative Example 5 by ordinary manual work (about 15 seconds), leaving an opening. The spinach after lyophilization was put into a soft wrapping bag of OPP (30 μ) // PE (25 μ). As a result, the average amount of tangy vegetables that could be filled by five people was 4.7 g.

FIG. 4 shows a comparison photograph of the bag-packed freeze-dried tangy vegetables completed in Example 9, Comparative Example 5 and Comparative Example 6. It has been found that the bag-packed freeze-dried tangy vegetables obtained by the production method of the present invention can encapsulate much more dried tangy vegetables than before.

3. In case of Chinese cabbage <Example 10>
Chinese cabbage having a size of about 40 × 40 mm was washed with water to remove earth and sand, foreign matters, etc., and 500 g of drained Chinese cabbage was placed in a boiled liquid (water) and treated at 86 ° C. for about 230 seconds.

  The boiled Chinese cabbage obtained was cooled with running water and then dehydrated with a centrifugal dehydrator so that the dehydration rate was 65 to 70% by weight. Maltose, lactose and sodium glutamate were added to the dehydrated Chinese cabbage so as to be 10% by weight, 5% by weight and 0.75% by weight, respectively, and then heated at 60 to 70 ° C. for 30 minutes. After heating, the liquid was drained for 3 minutes.

  One OPP (30μ) // PE (25μ) soft wrapping film is folded in two and heat sealed at both ends of the bag (outer dimensions are 105mm x 105mm (after opening the heat seal) From the opening of 97 mm × 97 mm)) was filled with 95 g of the above-described Chinese cabbage after draining.

After preparing the thickness of the soft wrapping material containing Chinese cabbage after filling, it was aligned on a tray and kept in a freezer at -25 ° C for 10 hours.
The frozen soft wrapping material containing wet Chinese cabbage was kept at a shelf temperature of 60 ° C. for about 36 hours in a state where the pressure was reduced to about 0.5 Torr, and then the vacuum was released and the soft packaging material was taken out from the freeze dryer.

About the soft packaging material containing the Chinese cabbage after freeze-drying, the opening was heat-sealed to complete the freeze-dried Chinese cabbage. After completion, the packed Chinese cabbage was in good condition without the biting of Chinese cabbage during heat sealing. Moreover, when these five points were opened arbitrarily and the weight was confirmed, the average was a weight of 15.4g. Also, the Chinese cabbage did not show any inadequacies such as breaking.

<Comparative example 7> (In the case of an automatic filling device for Chinese cabbage after freeze-drying)
In the same manner as in Example 1, saccharides and sodium glutamate were mixed, and after heating, the Chinese cabbage that had been drained for 3 minutes was placed evenly so as not to adhere to the drying tray for the freeze dryer, and -25 ° C. For 10 hours.

  The tray after the holding was held at a shelf temperature of 60 ° C. for about 26 hours with the pressure reduced to about 0.5 Torr, then the vacuum was released and the tray was taken out from the freeze dryer. Thus, freeze-dried Chinese cabbage was produced.

The Chinese cabbage obtained by freeze-drying was subjected to an automatic filling test using various types of soft packaging materials using an automatic filling device (MC101, manufactured by Sanko Machinery Co., Ltd.). As a result, for the bag (105 mm × 105 mm (inner diameter 97 mm × 97 mm)) in which the same soft wrapping material film used in Example 1 was folded in half and both ends thereof were heat sealed When trying to obtain a state in which the biting rate at the time of sealing the opening (the rate at which the Chinese cabbage in the contents bites into the heat sealing part when the opening is heat sealed) is about 0.6% The amount of freeze-dried Chinese cabbage that can be filled in the packaging material was 2.5 g.

<Comparative Example 8> (When Chinese cabbage after freeze-drying is manually filled)
The freeze-dried Chinese cabbage used in Comparative Example 5 was manually filled and tested to see how much could be put into the same soft packaging material as used in Example 9 and Comparative Example 5.

  Five skilled technicians seal the two sides of the same 105 mm × 105 mm (inner diameter 97 mm × 97 mm) used in Example 9 and Comparative Example 5 by ordinary manual work (about 15 seconds), leaving an opening. The Chinese cabbage after lyophilization was put into a soft wrapping bag of OPP (30 μ) // PE (25 μ). As a result, the average amount of Chinese cabbage that could be filled by five people was 5.0 g.

  FIG. 5 shows a contrast photograph of the bag-packed freeze-dried Chinese cabbage completed in Example 10, Comparative Example 7 and Comparative Example 8. It has been found that the bag-packed freeze-dried Chinese cabbage obtained by the production method of the present invention can encapsulate much more freeze-dried Chinese cabbage than before.

Claims (3)

A method for producing bag-dried dried vegetables, which comprises boiling a vegetable, filling a bag of plastic soft packaging material, freeze-drying the bag after filling, and then sealing the opening.
The manufacturing method of Claim 1 which adds saccharides after the said boil.
A packaged dried vegetable produced by the method according to claim 1.