JP5751526B1 - Dried food material and method for producing the same - Google Patents

Abstract

Disclosed is a food material that has been dried while retaining its original shape, and has a fine texture inside the food material, is brittle and easy to chew, and has a new texture. A dried food material according to the present invention is a food material that is thawed after freezing and contains at least a degrading enzyme and fats and oils and then evaporated to dryness. The food material has an original shape. It has a porous structure while being held. [Selection] Figure 4

Description

  The present invention relates to a dry food material and a method for producing the same. More specifically, the present invention relates to a dried food material having a new texture, which is a food material dried while maintaining the original shape of the material, and has many porous structures inside the food material, and is brittle and easy to bite. And a manufacturing method thereof.

  Conventionally, a method for modifying physical properties of a dried food material has been proposed for the purpose of improving water reconstitution. Patent Documents 1 to 3 relate to a method for producing a softened food material that retains its shape by impregnating with a degrading enzyme by decompression or pressurization after freezing and thawing the food material. It is described that when water is returned, it is restored. Patent Document 4 is an invention in which a degrading enzyme is introduced into a food material by slowly freezing and thawing after applying a degrading enzyme solution to the food material. It is described that it will be restored.

  Patent Document 5 discloses an invention for improving the reconstitution property by softening a vegetable food material with a degrading enzyme before drying, and improving the reproducibility of the shape, color and physical properties of the food material after condensing. About. In particular, by using drying by sublimation (phase freeze-drying method: FD) that causes phase transfer from solid to gas as a dehydration process, it is possible to eliminate shrinkage and hardening of the tissue structure due to moisture movement inside the food material during the drying process. It is described that even a food material with a mass of 15 g can be restored.

  Patent document 6 impregnates a raw material vegetable with a swelling agent (baking powder) and sugar, and suppresses hardening due to tissue shrinkage by foaming the swelling agent inside the food material using heat during drying. The present invention relates to an invention in which dried vegetables have a porous structure. Patent Document 6 and Patent Document 7 describe that application of fats and oils to vegetables does not cause unevenness of condensate due to hot water reconstitution, because vegetable particles fall apart without being solidified after drying treatment. Yes.

  Non-Patent Document 1 is a paper that describes that oils and fats can be impregnated inside the material using the same method as Patent Documents 1 and 2, and by emulsifying oils and fats, hydrophobic components and water-soluble components are also included. It is reported that it can be impregnated as well. In this paper, it is described that even when the emulsified oil and fat were impregnated simultaneously with the softening enzyme, there was no significant difference from the hardness of the material impregnated with the softening enzyme alone.

JP 2007-204413 A Japanese Patent No. 4947630 Japanese Patent No. 4986188 JP 2013-34467 A JP 2012-200196 A Japanese Patent No. 3888875 JP 05-123100 A

Oil impregnation in potato by freeze impregnation method, Yayoi Watanabe, Masako Ishi, Sayaka Nakatsu, Koji Sakamoto, Journal of Japan Society for Food Science and Technology, 58, p51-54, published in February 2011

  However, Patent Documents 1 to 5 describe dry food materials obtained by subjecting food materials to prior enzyme treatment and drying, but all are only mentioned regarding restoration of food materials. In Patent Documents 1 to 5, there is no detailed data on the shape, color, and texture modification related to the dry food material, and it is unclear what specific dry food material can be obtained.

  According to the prior art such as Patent Document 5, the food material is treated with a degrading enzyme such as pectinase and softened while maintaining its shape, so that it has a tissue structure that can restore physical properties even after condensing after drying. It has been proposed to be a dry food material. In the present invention, simply by decomposing and softening the internal structure of a food material with a degrading enzyme, a dry food material having a tissue structure having a physical property value of a certain level or more, specifically, maximum load (50 N or less), number of breaks It was clarified that a dried food material having a porosity (5% / mm or more) and a porosity (25% to 80%) could not be produced.

  Conventionally, when producing dried foods with a lot of porous structure, the freeze-drying method (FD), which is dehydrated by sublimation, is used to prevent the shrinkage of the material structure due to moisture movement inside the material during the drying process. It was possible to have many partitions inside. In the evaporative drying method, which can reduce the manufacturing cost as compared with the lyophilization method (FD), moisture moves to the gas-liquid interface inside the material, and the tissue contracts accordingly. For this reason, foaming with an expanding agent (Patent Document 6) and processing such as reducing the volume of the original material by cutting it small reduces the dry material from becoming hard due to tissue shrinkage, and improves water reconstitution. There is a proposed method. However, the method described in Patent Document 6 requires a temperature for foaming the baking powder, which is an expansion agent, and is not preferable for cold air drying or sun drying, and a suitable drying temperature is limited. In addition, since baking powder is alkaline, beef bowls and lotus roots that contain a lot of alkaline and reddish brown polyphenols have a poor finished color, and it is suitable to comprehensively judge the quality including factors such as appearance other than texture. The types of vegetables are limited. In addition, the methods described in Patent Documents 6 and 7 are not intended to introduce fat into the raw material, and do not describe the role played by the fat contained in the raw material during drying.

  Non-Patent Document 1 suggests that it can be an additional technique for fat-soluble components such as vitamin A, but does not describe any modification of the texture of dried food.

  Accordingly, an object of the present invention is a food material that is dried while maintaining the original shape of the material, and is a dry food material with a new texture that has many fine porous structures inside the food material and is brittle and easy to chew Is to provide. It is another object of the present invention to provide a method for producing such a dried food material by using an inexpensive evaporation drying method instead of the conventional freeze drying method (FD) using sublimation. In the present invention, the evaporation drying method is a method of drying the moisture of the food material by evaporation which is a phase transition from liquid to gas.

  As a result of intensive studies to solve the above problems, the present inventors can solve the above problems by drying the food material after containing at least fats and oils in the food material thawed after freezing. I found out. More specifically, after freezing the food material to relax the rigidity of the tissue, and after imparting flexibility, by introducing into the food material the fat responsible for the shrinkage suppression action during drying, It has been found that the above problems can be solved. Furthermore, it discovered that the effect of this invention can be improved more by introduce | transducing the degradation enzyme and basic salt which weaken the component which has formed the frame | skeleton structure of a food material into the inside of a food material. Based on this knowledge, the present invention has been completed.

That is, according to one aspect of the present invention, the following inventions 1 to 19 are provided.
1. It is a food material that contains at least fats and oils in the food material that has been thawed after freezing and then evaporated to dryness, and the food material has a porous structure while retaining its original shape. A dry food material characterized by
2. 2. The dry food material according to 1, wherein the fats and oils include emulsified fats and / or food emulsifiers.
3. 3. The dry food material according to 1 or 2, further comprising a degrading enzyme and / or a basic salt in the food material thawed after freezing.
4). The dry food material according to any one of 1 to 3, wherein a porosity of the dry food material is 25% to 80%.
5. The dry food material according to any one of 1 to 4, wherein a maximum load of the dry food material is 50 N or less.
6). The dried food material according to any one of 1 to 5, wherein the number of breaks of the dried food material is 5 pieces / mm or more.
7). A dried food obtained using the dried food material according to any one of 1 to 6.
8). Introducing at least oil into the food material thawed after freezing;
Evaporating and drying the food material to obtain a food material having a porous structure while maintaining its original shape;
A method for producing a dry food material, comprising:
9. 9. The method for producing a dried food material according to 8, wherein the fat contains an emulsified fat and / or a food emulsifier.
10. 10. The method for producing a dry food material according to 8 or 9, further comprising introducing a degrading enzyme and / or a basic salt into the food material thawed after freezing.
11. The method for producing a dry food material according to any one of 8 to 10, wherein the porosity of the dry food material is 25% to 80%.
12 Any of 8 to 11, wherein the oil / fat comprises an emulsified oil / fat, the emulsified oil / fat is an oil-in-water emulsified oil / fat, and an average particle diameter of the oil droplets in the oil-in-water emulsified oil / fat is 1 μm to 30 μm A method for producing a dry food material according to 1.
13. The method for producing a dried food material according to any one of 8 to 12, wherein the fats and oils include emulsified fats and oils, and the viscosity of the emulsified fats and oils at 20 ° C is 1 mPa · s to 100 mPa · s.
14 The method for producing a dry food material according to any one of 8 to 13, wherein the amount of the fats and oils introduced into the food material is 0.5 g to 15 g with respect to 100 g of the food material.
15. The method for producing a dry food material according to any one of 8 to 14, wherein the maximum load of the dry food material is 50 N or less.
16. The method for producing a dried food material according to any one of 8 to 15, wherein the number of breaks of the dried food material is 5 pieces / mm or more.
17. The method for producing a dry food material according to any one of 8 to 16, wherein the food material is at least one selected from the group consisting of potatoes, root vegetables, green-yellow vegetables, meats, and seafood.
18. The drying is performed by at least one selected from the group consisting of hot air drying, low temperature drying, vacuum drying, microwave drying, superheated steam drying, fly drying, reduced pressure fly drying, drum drying, and sun drying. The manufacturing method of the dry food material in any one of -17.
19. The manufacturing method of dry food using the dry food raw material obtained by the manufacturing method in any one of 8-18.

  According to the present invention, it is possible to produce a dry food in which the porous structure is remarkably retained as compared with the prior art even when moisture inside the food material is removed by the evaporation drying method. As a result, it is possible to produce a dry food with a texture that is easy to chew even with large food materials that could not be manufactured by the evaporative drying method (for example, a cube-shaped material with a side of 5 mm or more or leafy vegetables with a side of 10 mm or more). it can. According to the present invention, ingredients such as instant noodles and dried soup, which could conventionally be obtained only by freeze-drying (FD), can be manufactured at low cost. In addition, the range of use can be expanded to food materials that could not be manufactured with high quality by the evaporation drying method. For example, livestock meat and seafood become particularly hard when dried by means other than freeze-drying (FD). Therefore, it is difficult for those who have problems with teeth and chewing power to eat. The present invention makes it possible to chew it easily and to use it as a supplement source of protein and calcium. Furthermore, by ensuring the porous structure of the material, it is possible to produce dried meat and dried seafood in which the shrinkage and flatness of the material are drastically eased. Therefore, it has an excellent appearance that does not exist, such as low-fat snack snacks that are non-fried and have a delicious taste and a crispy texture, a sprinkling material that responds to eating, dried meat such as salami, and snacks for dried seafood, It is possible to produce a dry food with a delicious texture and taste.

  The process for the food material before drying in the present invention also plays a role of improving the moisture evaporation rate from the material, and the manufacturing cost can be reduced by shortening the drying time. The present invention makes it possible to use the evaporation drying method and not only to maintain the porous structure in the drying process but also to reduce the drying cost itself.

  In the present invention, as a drying process of the food material, drying by evaporation that causes shrinkage of the material structure due to moisture movement to the gas-liquid interface of the material, specifically, hot air drying, low temperature drying, vacuum drying, microwave drying The present invention also provides a method for producing a dry food having a large number of porous structures even in a drying method in which heat or convection is applied to a food material such as superheated steam drying, fly drying, reduced pressure frying drying, drum drying, etc. be able to.

It is a figure which shows the calculation method of the porosity of dry potato. It is a figure which shows a load / strain curve. It is a figure which shows the physical-property measuring method of the foodstuff material before drying and after condensate. It is a figure (photograph) which shows the X-ray CT image of dried potato. It is a figure which shows the physical property of the potato condensated by hot water return. It is a figure which shows the influence which it has on the quality of the dried potato of a freezing / thawing process. It is a figure which shows the influence which it has on the substance introduction | transduction efficiency of the potato of freezing and thawing | decompression process. It is a figure which shows the influence which acts on the quality of dry potato of the enzyme deactivation process by the heat of moist heat just before drying. It is a figure (photograph) which shows a 10 mm-thick round cut dried potato. It is a figure (photograph) which shows the condensate by the hot water return of dried beef bowl. It is a figure (photograph) which shows the difference in the shrinkage | contraction property of a dried lotus root with the presence or absence of a freezing / thawing process. It is a figure which shows the X-ray CT image of a dried lotus root. It is a figure which shows the influence which it has on the substance introduction | transduction efficiency of a lotus root of a freezing / thawing process. It is a figure (photograph) which shows a dry lotus root. It is a figure (photograph) which shows a dried Satsuma mushroom. It is a figure (photograph) which shows a dry southern foot. It is a figure (micrograph) which shows the structure | tissue of Hiroshima rape after being immersed in hot water for 1 minute. It is a figure which shows the X-ray CT image of dry shrimp. It is a figure (photograph) which shows dry shrimp. It is a figure which shows the drying characteristic curve of shrimp. It is a figure (photograph) which shows dry rice cake. It is a figure (photograph) which shows a dried octopus.

<Dry food material>
The dried food material according to the present invention contains at least a degrading enzyme and fats and oils in the food material thawed after freezing and then dried, and has a porous structure while maintaining the original shape of the food material. It is what you have. By freezing the food material after freezing, the rigidity of the food material tissue can be relaxed and flexibility can be imparted. After that, by decomposing enzymes and / or basic salts that weaken the components that form the skeleton structure of foodstuffs and fats and oils that have a shrinkage-inhibiting action during drying into the food material, inexpensive evaporation It is possible to suppress the compression of the tissue structure accompanying the movement of moisture inside the material in the drying method. As a result, the dried food material has a texture that is easy to chew because it has many fine porous structures.

<Definition>
The dried food material according to the present invention preferably has a specific physical property value, specifically, a structure having a specific numerical value of porosity, maximum load, and number of breaks. The definition of the physical property value in the present invention is as follows.

(Porosity)
The porosity was calculated by the following method.
Porosity (%) = {1- (ρ _ap (apparent density) / ρ _s (true density))} × 100
The apparent density was calculated from the sample mass (m _water ) in distilled water at 30 ° C. by the liquid displacement method.
Apparent density: ρ _ap = m _air / (m _air -m _water ) x ρ _w (Water density)
m _air : Mass of sample at atmospheric pressure The true density was calculated by placing a powdered sample in a pycnometer with toluene at 30 ° C. by a toluene substitution method and measuring the mass.
True density: ρ _s = ρ _d * ρ _w / {ρ _w + [M _w (ρ _d −ρ _w )]}
Dry matter density: ρ _d = {m _sample / ((m _tolen + m _sample ) −m _total )} * ρ _toluen
M _w : moisture content moisture content of dry material

Note that it may be difficult to calculate the apparent density of the dry material having large open pores by the liquid replacement method. In that case, an X-ray CT image is acquired using an X-ray CT inspection apparatus (MMT-225: manufactured by Shimadzu Corporation) that can observe the internal structure without destruction, and image analysis software (Image Factory: IM software) And a void ratio is measured by analyzing a CT image having a thickness of 1.0 to 1.5 mm in the center. The porosity was calculated by the following method using a binarized image.
Porosity (%) = void area / cross-sectional area × 100
An example of calculating the porosity of the dried potato by this method is shown in FIG. The void ratio was calculated by setting the black void portion inside the cross section of the dried potato indicated by the arrow a in FIG. 1 as the void area and the white portion painted by the dry potato indicated by the arrow b in FIG.

(Maximum load)
Maximum load is 20 ° C ± 2 ° C under the conditions of a compression rate of 1 mm / second and a distortion rate of 80% with a 3 mm diameter cylindrical jig using a creep meter (RE-33005B: manufactured by Yamaden Co., Ltd.) The largest load value when the adjusted sample was compressed was taken as the maximum load value.

(Number of breaks)
The number of ruptures was measured with a creep meter (RE-33005B: manufactured by Yamaden Co., Ltd.) under the same conditions as the maximum load. In the load / strain curve, at the apex where the load increased or turned from approximately parallel to decreased. The apex where the difference from the immediately following minimum load value is 0.1 N or more was taken as the breaking point, and the number of breaking points per 1 mm thickness of the sample was taken as the breaking number. For reference, an example of the breaking point (arrow) in the load / strain curve is shown in FIG.

  The porosity of the dry food material according to the present invention is preferably 25 to 80%, more preferably 30 to 75%, and further preferably 35 to 70%. By adjusting the porosity of the dried food material within the above numerical range, the texture of the dried food material can be modified.

  The maximum load of the dried food material according to the present invention is preferably 50 N or less, more preferably 5 to 50 N, and still more preferably 10 to 45 N. By adjusting the maximum load of the dried food material within the above numerical range, the texture of the dried food material can be modified.

  The number of breaks of the dried food material according to the present invention is preferably 5 pieces / mm or more, more preferably 7 to 18 pieces / mm, and still more preferably 8 to 15 pieces / mm. By adjusting the number of breaks of the dried food material within the above numerical range, the texture of the dried food material can be modified.

  The food material used in the present invention may be plant or animal. Specifically, as vegetable materials, root vegetables, potatoes, and green-yellow vegetables are suitable. For example, root vegetables such as radish, carrot, beef bowl, rice bran, lotus root, potatoes such as potatoes, satsuma mushrooms, taro, nanban, broccoli, cabbage, Chinese cabbage, Hiroshima greens, asparagus, spinach, komatsuna, green pepper, tomatoes, etc. Examples include green and yellow vegetables. Animal materials include beef, pork, poultry, lamb, horse meat, venison, salmon meat, goat meat, salmon meat, whale meat, and their internal organs, salmon, salmon, salmon, salmon, Examples include seafood such as salmon, salmon, salmon, salmon, salmon, salmon, oysters, scallops, salmon, shrimp, crab, squid, octopus, sea cucumber and the like. In addition, fish paste products such as salmon and bamboo rings, processed meat products such as ham and sausage, processed foods such as noodles and pickles may be used.

  These food materials may be used as raw materials by heating and cooking such as boiled, baked, steamed, fried and so on. Microwave heating or superheated steam treatment may be used. The temperature for heating is not particularly limited. For the purpose of denaturing the endogenous protein, 60 ° C. or higher, preferably 65 ° C. or higher is desirable. In high-temperature treatment such as baking, it is necessary to determine the heating temperature and the heating time in consideration of quality changes such as color and fragrance due to heating. Further, the food material may be used by subjecting it to a treatment such as boiling with an aqueous solution in which an organic acid such as salt or citric acid and its salt are dissolved.

The shape of the food material used as the raw material may be either a lump size, a bite size, or a shape, but the size of the material can be selected as appropriate. The size should be such that the original food material is recognizable by appearance and should appeal to the appetite. The food material that is the subject of the present invention is preferably a lump having a thickness of 5 mm or more and a volume of 125 mm ³ or more, but green vegetables and beans are not limited thereto.

  The food material used as a raw material is one that has been thawed after freezing before introducing a substance for modifying the physical properties suitable for drying. The freezing rate may be either rapid or slow, but preferably the initial cooling rate is 5 ° C./min or less. In the case of plant materials, blanching treatment may be performed before freezing to inactivate endogenous enzymes.

  In the present invention, at least fats and oils are introduced into the food material. As the substance to be introduced, a degrading enzyme and / or a basic salt can also be introduced according to the food material.

  In the case of animal materials, the introduction effect can be further enhanced by tumbling or punching with a needle in advance.

  In the case of plant materials, it is not necessary to perform humidification heat treatment for the purpose of deactivation or sterilization of plant tissue-degrading enzymes before drying as a step after the substance introduction treatment to the materials. In the case of animal materials, it does not matter whether heat treatment is performed.

  The fats and oils to be introduced into the food material only need to contain fatty acid esters, such as edible fats and oils such as rice oil, soybean oil, palm oil, rapeseed oil and lard, glycerin fatty acid esters, sucrose fatty acid esters, and lecithin. Food emulsifiers are preferred.

  In the present invention, it is preferable to use an emulsified fat and oil emulsified with food grade fat and oil, and more preferable is an oil-in-water type (o / w type) emulsified fat and oil in order to enhance the introduction effect into the food material. The average particle diameter of the oil droplets in the oil-in-water type emulsified fat is preferably 1 μm to 30 μm, more preferably 1 μm to 25 μm, and further preferably 1 μm to 20 μm. If the average particle diameter of the oil droplets in the oil-in-water type emulsified fat is within the above range, the effect of introducing the emulsified fat into the food material can be enhanced. The average particle diameter is a value measured with a laser diffraction particle size distribution analyzer SALD2200 (manufactured by Shimadzu Corporation).

  The viscosity of the emulsified oil / fat at 20 ° C. is preferably 1 mPa · s to 100 mPa · s, more preferably 3 mPa · s to 70 mPa · s, and further preferably 5 mPa · s to 50 mPa · s. If the viscosity of the emulsified oil / fat at 20 ° C. is within the above range, the effect of introducing the emulsified oil / fat into the food material can be enhanced. The viscosity of the emulsified oil / fat at 20 ° C. is a viscosity value 2 minutes after the start of measurement when measured using an E-type viscometer under a measurement condition of 10 rpm.

  As a degrading enzyme to be introduced into a food material, an enzyme having an enzyme activity of pectinase, protease, glucanase or cellulase is mainly used. Specifically, enzymes such as proteases, peptidases, etc., which lower the protein, decompose peptides or amino acids, glucanase, cellulase, pectinase, pectinesterase, hemicellulase, β-glucosidase, mannase, xylanase, alginate lyase, chitosanase, inulinase, Mention may be made, for example, of enzymes such as chitinase which lower the molecular weight of polysaccharides such as starch, pectin, cellulose, inulin, glucomannan, xylan, alginic acid and fucoidan and decompose them into oligosaccharides or monosaccharides. These enzymes can be used alone or in combination of two or more within a range not inhibiting each other. In particular, in the case of animal materials, a large amount of peptides and amino acids can be produced and the taste can be improved by using protease and peptidase together in a range that does not affect the drying process. As a form of the decomposing enzyme, a powder, liquid, or a dispersion contained in a dispersion may be used.

  The basic salts to be introduced into the food material are preferably sodium salts such as citric acid, malic acid and sodium bicarbonate. Calcium salts such as lactic acid may be used.

  When the introduced substance used in the present invention is a liquid, it can be used as it is or after being diluted, and when it is a powder, it can be used in a state dissolved or dispersed in a solute having a high water affinity. The liquid introduction substance can be used in the range of pH 3 to pH 10, and more preferably pH 4 to pH 8. For adjusting the pH, organic acids and salts thereof, seasoning liquids and the like can also be used. When an enzyme is used, it can be adjusted to an optimum pH at which the enzyme activity is increased, or can be adjusted to the same pH as the food material.

  The amount of substance introduced can be appropriately selected depending on the food material. Specifically, in the case of fats and oils, it is preferably in the range of 0.5 to 15.0 g and more preferably in the range of 1 to 10 g with respect to 100 g of the food material. In the case of a degrading enzyme, it is preferably in the range of 0.0001 to 1.0 g, more preferably in the range of 0.001 to 0.5 g, with respect to 100 g of the food material.

  In the present invention, the means for introducing a degrading enzyme or fat into the food material is not particularly limited. For example, examples of the introducing means include pressure operation, immersion, spraying, and coating.

  In the present invention, the food material may be thawed after freezing again after the step of introducing the degrading enzyme or fat into the food material and before the drying step.

  For the drying of food materials, evaporative drying methods by evaporating moisture from the gas-liquid interface of the materials, such as hot air drying, low temperature drying, vacuum drying, microwave drying, superheated steam drying, fly drying, reduced pressure fly drying, drum drying, Sun drying can be performed, and these evaporation drying methods can be combined with each other. Furthermore, drying may be appropriately interrupted in the middle to suppress the evaporation of moisture from the surface of the material, and an infiltration step in which the moisture inside diffuses to the surface may be included.

  A seasoning can be added to the food material during or after the drying pretreatment process and drying process. Specifically, it is possible to use thickening agents such as salt, saccharides, organic acids and salts thereof, thickening polysaccharides, substances that increase nutritional value such as vitamins and minerals.

<Dry food>
The dried food according to the present invention can be produced using the dried food material described above. Examples of dried foods include sprinkling ingredients, instant tea pickles, ingredients such as instant noodles and instant soup, confectionery such as snacks, non-fried foods, low-fat foods, livestock meat and seafood, and other delicacies and snacks .

  Examples The present invention will be described in detail with reference to examples, but the technical scope of the present invention is not limited to these examples.

<1. Method for measuring physical properties of dried food materials>
The physical properties of the dried food material were obtained by a uniaxial compression test using a cylindrical jig having a diameter of 3 mm and a compression rate of 1 mm / second and a distortion rate of 80%. The maximum load value was the largest value among the load values obtained at the time of data acquisition. The breaking point is the peak of the load / strain curve where the load increases or changes from approximately parallel to decreasing, and the vertex whose difference from the minimum load value immediately after that is 0.1 N or more is defined as the breaking point. The number of break points per 1 mm was taken as the number of breaks of the individual.

<2. Method for measuring physical properties of food materials before drying and after condensing>
The physical properties of the food material before drying and after condensate were obtained by a texture analysis test in which compression was performed twice at a compression rate of 10 mm / second and a distortion rate of 95% using a cylindrical jig having a diameter of 3 mm. A2 when the work required for the first compression is hardness (A1), the work required for pulling out the plunger from the material after compression is adhesion (A3), and the work required for the second compression is A2. Three physical property values (A1 to A3) were obtained with / A1 as cohesiveness (see FIG. 3).

The details of the emulsified fats and oils used in the following Examples and Comparative Examples are as follows.
・ Oil: Canola oil ・ Emulsifier: Poem J0021 (Riken Vitamin Co., Ltd.)
・ Emulsification condition: Stirring at 100 rpm for 5 minutes using homogenizer HF93 (manufactured by SMT) ・ Average particle size: 12 to 15 μm
・ Viscosity: 3 to 40 mPa · s
The average particle diameter is a value measured using a laser diffraction particle size distribution analyzer SALD2200 (manufactured by Shimadzu Corporation). The viscosity is a viscosity value 2 minutes after the start of measurement when measured using an E-type viscometer (manufactured by Toki Sangyo Co., Ltd.) under measurement conditions of 10 rpm.

[Example 1]
A potato cut to 28 mm in diameter and 10 mm in thickness was blanched at 75 ° C. for 30 minutes, frozen at −20 ° C. for 24 hours, thawed, and adjusted with poem J0021 (Riken Vitamin Co., Ltd.) as an emulsifier. It was immersed in a 0.5% mass pectinase (Orientteam HP, manufactured by HBI Co., Ltd.) aqueous solution containing a mass of emulsified oil and fat, placed in a vacuum chamber, and maintained under a reduced pressure of 10 kPa for 5 minutes. After returning to atmospheric pressure, potatoes were lined up on a net and allowed to stand at 10 ° C. for 16 hours, followed by hot-air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) at 75 ° C. for 6 hours.

[Example 2]
A potato cut to 28 mm in diameter and 10 mm in thickness was blanched at 90 ° C. for 15 minutes, frozen at −20 ° C. for 24 hours, thawed, and adjusted with poem J0021 as an emulsifier (manufactured by Riken Vitamin Co., Ltd.) 10% It was immersed in a mass emulsified oil / fat aqueous solution, placed in a vacuum chamber, and maintained under a reduced pressure of 10 kPa for 5 minutes. After returning to atmospheric pressure, potatoes were lined up on a net and allowed to stand at 10 ° C. for 16 hours, followed by hot-air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) at 75 ° C. for 6 hours.

[Comparative Example 1]
A potato cut to 28 mm in diameter and 10 mm in thickness is blanched at 75 ° C. for 30 minutes, frozen at −20 ° C. for 24 hours, thawed, placed on a net and allowed to stand at 10 ° C. for 16 hours, and then at 75 ° C. for 6 hours. Hot air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) was performed.

  Table 1 shows the maximum load values of the dried potatoes of Examples 1 and 2 and Comparative Example 1. The dry potato obtained by the method of Example 1 was 17N, the method of Example 2 was 34N, the method of Comparative Example 1 was 86N, and Examples 1 and 2 into which enzymes and oils were introduced were frozen. -It was a texture that was easy to chew compared to Comparative Example 1 which was only thawed.

  For the dried potatoes of Examples 1 and 2 and Comparative Example 1, the results of the number of breaks per 1 mm thickness, which is a physical property parameter indicating the quality of the porous structure, are shown in Table 1. The dried potatoes of Examples 1 and 2 were both easy to chew. The potato with the number of breaks of 11.3 pieces / mm in Example 1 was lighter than the 8.3 pieces / mm in Example 2 with a lighter texture. The potato of the comparative example 1 was 3.0 pieces / mm, there was little space | gap, and the considerable masticatory force was required in order to chew.

  Table 1 shows the porosity of the dried potatoes of Examples 1 and 2 and Comparative Example 1. The porosity was 57% in Example 1, 54% in Example 2, 29% in Comparative Example 1, and Comparative Example 1 was about half the value of Examples 1 and 2.

  For the dried potatoes of Examples 1 and 2 and Comparative Example 1, CT images for every 0.078 mm were obtained using an X-ray CT inspection apparatus (MMT-225, manufactured by Shimadzu Corporation). FIG. 4 shows a tomogram at the center of the X-ray CT image. It was observed that the dried potatoes of Examples 1 and 2 had a larger amount of voids, finer partition walls, and a denser porous structure than those of Comparative Example 1. The outer peripheral length ratio for checking the fineness of the void was calculated by the outer circumferential length ratio = the outer circumferential length of the void / the outer circumferential length of the cross section (−) (mm / mm). The outer peripheral length ratio of the potato was 13 in Example 1, 7 in Example 2, and 7 in Comparative Example 1. Also from the results of the peripheral length ratio, it was numerically shown that the dried potato of Example 1 has a porous structure having finer partition walls.

  Table 1 shows the characteristic values (diameter and flatness) of the shapes of the dried potatoes of Examples 1 and 2 and Comparative Example 1. The average of the major axis and the minor axis of the circular material was used as the diameter of the individual, and the value of (1-minor axis / major axis) was calculated as the flatness of the individual. The diameter of the dried potato was 19 mm in Comparative Example 1 and both Examples 1 and 2 were as large as 23 mm, and the appearance was good. The dried potatoes of Examples 1 and 2 into which the fats and oils were introduced had a smaller flatness than that of Comparative Example 1, and the introduced fats and oils contributed to the suppression of flatness during drying.

  FIG. 5 shows the results of evaluating the water condensability by immersing the dried potatoes of Examples 1 and 2 in 95 ° C. hot water for 3 minutes. The physical properties of potato before drying and after condensate were measured twice with a creep meter (RE-33005B: manufactured by Yamaden Co., Ltd.) using a cylindrical jig with a diameter of 3 mm at a compression rate of 10 mm / second and a distortion rate of 95%. Values were obtained by compressive texture analysis tests. A2 when the work required for the first compression is hardness (A1), the work required for pulling out the plunger from the material after compression is adhesion (A3), and the work required for the second compression is A2. Three physical property values were obtained using / A1 as cohesiveness. In Comparative Example 1, water did not permeate into the central portion and was hard and could not be restored. Regarding the potatoes of Examples 1 and 2 that were able to be restored, the three physical property values of hardness (A1), adhesion (A3), and cohesiveness (A2 / A1) before drying were compared. There was no significant difference in the three physical property values, and the restoration was good. In particular, Example 1 has a high restorability, and the effect of further improving the restorability of dried potatoes was confirmed by the combined use of fats and oils and enzymes.

[Comparative Example 2]
A 10% mass emulsified oil prepared by pouring potato cut at 28 mm in diameter and 10 mm in thickness at 75 ° C. for 30 minutes, and after cooling, was adjusted with Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) as an emulsifier without freezing. Was immersed in an aqueous solution of 0.5% pectinase (Orientam HP, manufactured by HBI Co., Ltd.), placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 5 minutes. After returning to atmospheric pressure, the potatoes were arranged in a net and allowed to stand at 10 ° C. for 16 hours, followed by hot-air drying (wind speed 3.0 m / sec) at 75 ° C. for 6 hours.

[Comparative Example 3]
A 10% mass emulsified fat prepared by poem J0021 (manufactured by Riken Vitamin Co., Ltd.), an emulsifier, which was blanched at 90 ° C. for 30 minutes, boiled at 90 ° C. for 30 minutes and then frozen without cooling. Was immersed in an aqueous solution of 0.5% pectinase (Orientam HP, manufactured by HBI Co., Ltd.), placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 5 minutes. After returning to atmospheric pressure, the potatoes were arranged in a net and allowed to stand at 10 ° C. for 16 hours, followed by hot-air drying (wind speed 3.0 m / sec) at 75 ° C. for 6 hours.

  The dried potatoes of Comparative Examples 2 and 3, which were not subjected to freezing treatment in advance, were severely compressed and flattened and did not have a porous structure (FIG. 6). As shown in Table 1, these maximum loads were 70 N in Comparative Example 2 and 55 N in Comparative Example 3, which was 3 N compared to 17 N of the dried potato of Example 1 that had been previously subjected to the freezing treatment. The value was 4 times. The number of breaks was 3.7 pieces / mm in Comparative Example 2, 6.9 pieces / mm in Comparative Example 3, and 1/3 to 2/3 compared to 11.3 pieces / mm in Example 1. As shown in Table 1, the amount of voids in the interior was insufficient to provide a preferable texture as a dry food.

  The hardness before drying of the dried potatoes produced in Example 1 and Comparative Example 3 was measured with a creep meter (RE-33005B: manufactured by Yamaden Co., Ltd.) using a cylindrical jig having a diameter of 3 mm and a compression speed of 10 mm / second. The amount of work required for the first compression (A1) was obtained as a value by a texture analysis test in which compression was performed twice at a distortion rate of 95%. The hardness (A1) of the potato immediately after the introduction of the substance of Example 1 was three times the value of Comparative Example 3, but it was as hard as Comparative Example 3 immediately before drying due to the action of the introduced enzyme. (Fig. 7). FIG. 7 shows a waveform of a texture analysis test immediately after substance introduction. In a range in which the load and strain from the start of compression to breakage have a linear relationship, the slope (elastic modulus) value was compared. It was proved that the amount of introduction of fats and oils increased due to the elasticity of 1/10 of Comparative Example 3 not being performed and the material structure becoming more flexible.

  About the potato just before drying of Example 1 and Comparative Example 3, lipid extraction was performed for 16 hours by Soxhlet method using diethyl ether, and the amount of introduced fats and oils was measured. In Example 1, 1.92 g of fats and oils were introduced with respect to 100 g of the raw material, and four times more than the amount of introduced fats and oils of 0.47 g with respect to 100 g of the raw material of Comparative Example 3. In Example 1, since the elastic modulus is low and the flexibility is high, the target substance is easily infiltrated at the time of substance introduction, the amount of enzyme necessary for improving the physical properties of the dry material is introduced, and the weakening of the tissue proceeds. In addition, the amount of fats and oils necessary to suppress shrinkage during drying is secured inside the material, reducing the shrinkage of the tissue structure due to movement of internal moisture during drying, and realizing a light texture that is easy to bite with a target. did.

  Internal moisture was extracted from the potato immediately before drying in Example 1 and Comparative Example 2 under the same blanching conditions. For extraction of internal moisture, the material was compressed by a 50 kg load cell using a tensipresser (TTP-50BX: Taketomo Electric Co., Ltd.). The extracted internal moisture was measured for surface tension with an automatic contact angle meter (OCA15Pro: manufactured by Data Physics). The surface tension of the internal moisture extracted from the potato of Example 1 was 63 mN / m, whereas the surface tension of the internal moisture extracted from the potato of Comparative Example 2 was 71 mN / m. The surface tension of water measured under the same conditions was 73 mN / m. In the potato into which the emulsified oil and fat is introduced by the method of Example 1, the surface tension at the gas-liquid interface of the potato is reduced by 10 mN / m due to the introduced emulsifier. It was shown that the pressure applied to the accompanying tissue structure was reduced.

[Comparative Example 4]
A potato cut to 28 mm in diameter and 10 mm in thickness is blanched at 75 ° C. for 30 minutes, frozen at −20 ° C. for 24 hours, and thawed, then 0.5% mass pectinase (Orientteam HP, manufactured by HBI Corporation) It was immersed in an aqueous solution, placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 5 minutes. After returning to atmospheric pressure and steam heating at 90 ° C. for 10 minutes to inactivate the enzyme contained in the material, the potatoes were lined up on a net, allowed to stand at 10 ° C. for 16 hours, and then dried with hot air at 75 ° C. for 6 hours ( PV-210, manufactured by Tabai Espec Co., Ltd.). The maximum load of the obtained potato was 57N, which was about three times the value of 17N of [Example 1]. The surface was covered with gelatinized starch by the enzyme deactivation treatment immediately before drying, moisture evaporation from the surface became insufficient, the drying rate was reduced, and the voids were crushed and hardened (FIG. 8). That is, since the heat treatment immediately before drying closes the voids inside the material and changes the physical properties of the dried food in a direction to make it harder, the heat treatment just before drying is to obtain a dry material having a porous structure and an easily chewable texture. It became clear that it would have the opposite effect.

[Example 3]
A potato cut into 10 mm thick slices was blanched at 90 ° C. for 10 minutes, frozen at −20 ° C. for 24 hours, thawed, and adjusted with poem J0021 (made by Riken Vitamin Co., Ltd.) as an emulsifier. Was immersed in an aqueous solution of 0.5% by mass pectinase (Orientam HP, manufactured by HBI Co., Ltd.) containing the emulsified oil and fat, placed in a vacuum chamber, and maintained at a reduced pressure of 10 kPa for 5 minutes. After returning to atmospheric pressure, potatoes were arranged in a net and allowed to stand at 10 ° C. for 16 hours, followed by vacuum drying (DP43, manufactured by Yamato Scientific Co., Ltd.) at 80 ° C. for 10 hours. The obtained dried potatoes had little shrinkage, a crispy and light texture, and since they contained oils and fats moderately, their umami taste increased and they were easily collected in the oral cavity (FIG. 9). When the dried potato was immersed in hot water at 95 ° C., it completely recovered after 3 minutes. The restored potatoes had a smooth texture that was boiled.

Table 1 shows a list of results of Examples and Comparative Examples using potato as a food material.

[Example 4]
A beef bowl cut into 5 mm thick slices was blanched in boiling water for 10 minutes, and 0.1% by mass of 5% by mass of emulsified fat and oil prepared with Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) as an emulsifier. After being immersed in a cellulase (hemicellulase “Amano” 90, Amano Enzyme Co., Ltd.) aqueous solution at 4 ° C. for 5 hours, it was frozen at −20 ° C. for 24 hours. After thawing, it was placed on a net and allowed to stand at 10 ° C. for 16 hours, and then microwave drying (NE-SV30HA, manufactured by Panasonic Electric Works Co., Ltd.) was repeated 3 times at 100 W for 30 seconds.

[Example 5]
A beef bowl cut into 5 mm thick slices was blanched in boiling water for 10 minutes and immersed in a 5% mass emulsified oil / fat aqueous solution prepared by Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) as an emulsifier for 5 hours. Thereafter, it was frozen at −20 ° C. for 24 hours. After thawing, it was placed on a net and allowed to stand at 10 ° C. for 16 hours, and then microwave drying (NE-SV30HA, manufactured by Panasonic Electric Works Co., Ltd.) was repeated 3 times at 100 W for 30 seconds.

[Comparative Example 5]
The beef bowl cut into 5 mm thick slices was blanched in boiling water for 10 minutes and then frozen at −20 ° C. for 24 hours. After thawing, it was placed on a net and allowed to stand at 10 ° C. for 16 hours, and then microwave drying (NE-SV30HA, manufactured by Panasonic Electric Works Co., Ltd.) was repeated 3 times at 100 W for 30 seconds.

  The dried beef bowl of Example 4 had a crisp texture. As shown in Table 2, the maximum load value was 26N in Example 4, which was a value within a range that can be easily chewed, whereas it was 65N in Comparative Example 5, and a large masticatory force was required to chew.

  Table 2 shows the result of comparison with the diameter of the dried beef bowl of Example 4 and Comparative Example 5. Compared to the diameter before drying, it was 81% in Example 4, 69% in Example 5, and 64% in Comparative Example 5, and the dried cowpox of Example 4 had the least shrinkage.

  When the dried beef bowl of Example 4 was immersed in hot water at 95 ° C., the hot water penetrated immediately while foaming, and the water completely penetrated into the interior within 1 minute (FIG. 10). While the dried beef bowl of Example 5 also foamed, the water penetrated and the water penetrated completely within 1 minute, but the dried beef bowl of Comparative Example 5 floated in the hot water and was not easily adapted to the inside within 1 minute. Until the water did not penetrate. The diameter of the cowpox after condensate recovered from 81% to 86% when dried in Example 4 and from 69% to 74% in Example 5, but no recovery of diameter was observed in Comparative Example 5 ( Table 2). The hardness of the beef bowl after condensate is compressed twice with a creep meter (RE-33005B: manufactured by Yamaden Co., Ltd.) using a cylindrical jig with a diameter of 3 mm at a compression rate of 10 mm / sec and a distortion rate of 95%. Through the texture analysis test, the work amount (A1) required for the first compression was obtained as the value. As shown in Table 2, the hardness of the beef bowl of Example 4 after the condensate is a value of 1/3 or less of the hardness of the beef bowl after the condensate of Comparative Example 5, and it is easy to chew and eat easily. It was.

Table 2 shows a list of results of Examples and Comparative Examples using beef bowl as a food material.

[Example 6]
Boiled lotus root cut into half-month cuts with a thickness of 10 mm was blanched in boiling water for 20 minutes, frozen at -20 ° C. for 24 hours, thawed, and then adjusted with emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.). It was immersed in an aqueous solution of 10% by mass of emulsified oil and fat and 0.05% by mass of cellulase (hemicellulase “Amano” 90, manufactured by Amano Enzyme Co., Ltd.), placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, the lotus roots were arranged on a net and vacuum dried (DP43, manufactured by Yamato Scientific Co., Ltd.) at 80 ° C. for 8 hours.

[Comparative Example 6]
Boiled lotus root cut into 10 mm thick half-moon slices was blanched in boiling water for 20 minutes, and after cooling, 10% adjusted with poem J0021 (manufactured by Riken Vitamin Co., Ltd.) as an emulsifier without freezing. It was immersed in a mass emulsified oil and fat and a 0.05% mass cellulase (hemicellulase “Amano” 90, Amano Enzyme Co., Ltd.) aqueous solution, placed in a vacuum chamber, and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, the lotus roots were arranged on a net and vacuum dried (DP43, manufactured by Yamato Scientific Co., Ltd.) at 80 ° C. for 8 hours.

  As shown in Table 3, the dried lotus root of Example 6 had a maximum load of 30 N and a texture that was easy to chew at 10.7 pieces / mm, whereas Comparative Example 6 had a maximum load. Was 94N, the number of breaks was 3.7 / mm, and it was hard to chew. FIG. 11 shows their appearance. In Example 6, almost no shrinkage was observed and had a porous structure, but in Comparative Example 6, the shape was distorted by shrinkage. FIG. 12 is a tomographic photograph of the center of the dried lotus root X-ray CT image (MMT-225, manufactured by Shimadzu Corporation) of Example 6 and shows a porous structure having many partition walls inside. Show.

  The physical properties before drying of the dried lotus root of Example 6 were 2 with a creep meter (RE-33005B: manufactured by Yamaden Co., Ltd.) using a cylindrical jig with a diameter of 3 mm and a compression rate of 10 mm / second and a distortion rate of 95%. The value was obtained by a texture analysis test in which compression was performed twice. The waveform of the texture analysis test immediately after the introduction of the substance shown in FIG. 13 has a slope (in the range in which the load and strain from the start of compression to breakage have a linear relationship by performing freezing and thawing processing in advance. It was shown that there was a 7-fold difference in the value of elastic modulus. The elastic modulus of Example 6 is 0.3 N, whereas Comparative Example 6 is 2.1 N. Example 6 shows that the material structure at the time of substance introduction was more flexible than Comparative Example 6. It was.

  The lotus root immediately before drying of Example 6 and Comparative Example 6 was subjected to lipid extraction for 16 hours by Soxhlet method using diethyl ether, and the amount of introduced fat was measured. The amount of fat introduced in Example 6 was 1.6% by mass, and the substance introduction rate was 5 times higher than that in Comparative Example 6 having a mass of 0.3%. In Example 6, the amount of fats and oils necessary for having a porous structure in the dry material was introduced, so that the shrinkage of the structural skeleton caused by the movement of internal moisture during drying was reduced, and the target bite was easy The texture was realized.

[Comparative Example 7]
Boiled lotus root cut into half-month slices with a thickness of 10 mm was blanched in boiling water for 20 minutes, frozen at −20 ° C. for 24 hours, thawed, and 0.05% mass cellulase (hemicellulase “Amano” 90, (Amano Enzyme Co., Ltd.) was immersed in an aqueous solution, placed in a vacuum chamber, and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, steam heat treatment was performed at 90 ° C. for 10 minutes to inactivate the enzyme contained in the material, and then, vacuum drying (DP43, manufactured by Yamato Scientific Co., Ltd.) was performed at 80 ° C. for 8 hours. .

  The maximum load of the lotus root of Comparative Example 7 was 62N, which was twice that of 30N of Example 6. In Comparative Example 7, as shown in FIG. 14, the surface is covered with gelatinized starch by the enzyme deactivation treatment immediately before drying, moisture evaporation from the surface becomes insufficient, and there can be sufficient voids inside. Became stiff

Table 3 shows a list of results of Examples and Comparative Examples using lotus root as a food material.

[Example 7]
Satsuma mushroom cut to 28 mm in diameter and 10 mm in thickness was blanched at 75 ° C. for 30 minutes, frozen at −20 ° C. for 24 hours, thawed, and adjusted with poem J0021 as an emulsifier (made by Riken Vitamin Co., Ltd.) 15% It was immersed in a 0.1% mass pectinase (Orientteam HP, manufactured by HBI Co., Ltd.) aqueous solution containing a mass of emulsified oil and fat, placed in a vacuum chamber, and maintained at a reduced pressure of 10 kPa for 5 minutes. After returning to atmospheric pressure, the Satsuma mushrooms were arranged in a net, allowed to stand at 10 ° C. for 16 hours, dried with hot air at 80 ° C. for 3 hours (PV-210, manufactured by Tabai Espec Co., Ltd.), 10 ° C. for 16 hours, and then 80 ° C. Then, hot air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) was performed for 3 hours.

[Comparative Example 8]
Satsuma mushroom cut to 28 mm in diameter and 10 mm in thickness was blanched at 75 ° C. for 30 minutes, frozen at −20 ° C. for 24 hours, thawed, and immersed in 1.0% by weight aqueous sodium bicarbonate solution containing 10% by weight glucose And placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 5 minutes. After returning to atmospheric pressure, the Satsuma mushrooms are arranged on a net, dried with hot air at 80 ° C. for 3 hours (PV-210, manufactured by Tabai Espec Co., Ltd.), then dried for 10 hours at 16 ° C., and then again dried with hot air at 80 ° C. for 3 hours (PV- 210, manufactured by Tabai Espec Co., Ltd.).

  The dried Satsuma mash of Example 7 had a porous structure and a texture that was easy to chew. Comparative Example 8 was hard like a stone and could not be chewed. As shown in FIG. 15, the appearance of Example 7 was better than that of Comparative Example 8.

Table 4 shows a list of results of Examples and Comparative Examples in which Maya is used as a food material.

[Example 8]
10 × 10 × 40 mm-thick quadrangular pillar-shaped Nanban, blanched at 90 ° C. for 10 minutes, frozen at −20 ° C. for 24 hours, thawed, and emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) The sample was immersed in a 0.1% mass pectinase (Orientteam HP, manufactured by HBI Co., Ltd.) aqueous solution containing 10% mass emulsified oil and fat prepared in the above, placed in a vacuum chamber, and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, the ridges were arranged in a net and allowed to stand at 4 ° C. for 16 hours, followed by hot-air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) at 70 ° C. for 8 hours.

[Example 9]
10 × 10 × 40 mm-thick quadrangular pillar-shaped Nanban, blanched at 90 ° C. for 10 minutes, frozen at −20 ° C. for 24 hours, thawed, and emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) The sample was immersed in a 10% mass emulsified oil / fat solution prepared in step 1 and placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, Nanban was lined up on the net and allowed to stand at 4 ° C. for 16 hours, followed by hot-air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) at 70 ° C. for 8 hours.

[Comparative Example 9]
10 × 10 × 40 mm thick rectangular column-shaped Nanban was blanched at 90 ° C. for 10 minutes, frozen at −20 ° C. for 24 hours, thawed, and then placed in a net and left at 4 ° C. for 16 hours. Thereafter, hot air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) was performed at 70 ° C. for 8 hours.

  The maximum load of the dried Nanban of Example 8 is 11 N, the number of breaks is 11.3 pieces / mm, and it does not shrink as shown in FIG. 16, and it has a crispy and snack-like texture without changing the appearance. It was. The maximum load of the dried paddle of Example 9 was 32 N, the number of breaks was 9.9 pieces / mm, and it had a texture that was easy to chew different from Example 8. The maximum load of the dried Nanban of Comparative Example 9 was as large as 162N, the number of breaks was as small as 4.2 pieces / mm, and it was difficult to chew.

Table 5 shows a list of results of Examples and Comparative Examples using Nanban as a food material.

[Example 10]
Hiroshima vegetable cut to 5-20 mm on a side, 1.0-5.0% by weight baking soda, 1.0-5.0% potato starch, 0.1-0.5% by weight salad oil, 0.1 It was immersed in a trehalose solution of 30 to 40% by mass containing ~ 0.5% by mass of emulsified oil and fat at 25 ° C. for 1 to 2 hours, placed in a vacuum chamber and maintained at a reduced pressure of 5 kPa for 5 minutes. After returning to atmospheric pressure, Hiroshima vegetables dehydrated to a moisture content of 70-90% are arranged on a net, dried at 70-90 ° C at an average wind speed of 0.5-1.2 m / s for 1-5 hours, and then at 25 ° C, humidity After carrying out the 8 hours of mixing at 70%, drying was carried out at 70 to 90 ° C. at an average wind speed of 0.5 to 1.2 m / s for 1 to 5 hours.

[Comparative Example 10]
Hiroshima vegetables cut to 5-20 mm on a side were frozen at −25 ° C. and freeze-dried (FDU-1100, EYELA) for 20-25 hours.

  In FIG. 17, the dried Hiroshima vegetables were immersed in 90 ° C. hot water for 3 minutes, and the state of the tissue was observed with a digital microscope (VHX-1000, KEYENCE) at a magnification of x300. The Hiroshima vegetables of Example 10 had a hardness that did not collapse in the dry state, and particularly the reconstitution of the cells in the stem portion was good and the shape of the cells was well restored. Since the Hiroshima greens were too brittle in the dry state, there were many cells that had collapsed, and the shape of the cells had collapsed even after condensate.

Table 6 shows a list of the results of Hiroshima vegetables using Nanban as a food material and comparative examples.

[Example 11]
The headless shrimp (Banamei) from which the outer shell was removed was heated at 90 ° C. for 10 minutes and frozen at −20 ° C. for 24 hours. After thawing, the sample was immersed in a 0.05% mass protease (papain W-40, Amano Enzyme) aqueous solution containing 10% mass emulsified oil and fat adjusted with emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.). The chamber was placed in a chamber and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure and heating at 90 ° C. for 10 minutes, the shrimps were arranged in a net and dried with hot air (PV-210, manufactured by Tabai Espec) at 60 ° C. for 16 hours. As shown in the X-ray CT image (MMT-225, manufactured by Shimadzu Corporation) of FIG. 18, the obtained dried shrimp has a large void inside, has a maximum load of 20 N, and has a fracture number of 11. It was a light texture that was crunchy at 7 pieces / mm. The appearance was a beautiful orange color (FIG. 19).

[Example 12]
The headless shrimp (Banamei) from which the outer shell was removed was heated at 90 ° C. for 10 minutes and frozen at −20 ° C. for 24 hours. After thawing, it was immersed in a 10% by mass emulsified oil / fat solution prepared with Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) as an emulsifier, and placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure and heating at 90 ° C. for 10 minutes, the shrimps were arranged in a net and dried with hot air (PV-210, manufactured by Tabai Espec) at 60 ° C. for 16 hours. The obtained dried shrimp had a maximum load of 38 N, a breaking number of 8.7 pieces / mm, a texture that was more crunchy than Example 11, and the umami increased with oils and fats, which looked like a snack. The appearance was a beautiful orange color (FIG. 19).

[Example 13]
The headless shrimp (Banamei) from which the outer shell was removed was heated at 90 ° C. for 10 minutes and frozen at −20 ° C. for 24 hours. After thawing, it is immersed in a 1.0% by weight aqueous sodium bicarbonate solution containing 10% by weight emulsified oil and fat adjusted with emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.), placed in a vacuum chamber for 3 minutes under a reduced pressure of 10 kPa. Maintained. After returning to atmospheric pressure and heating at 90 ° C. for 10 minutes, the shrimps were arranged in a net and dried with hot air (PV-210, manufactured by Tabai Espec) at 60 ° C. for 16 hours. The obtained dried shrimp had a maximum load of 32 N, a number of breaks of 9.2 pieces / mm, and a texture that was more chewy than Example 11.

[Example 14]
The headless shrimp (Banamei) from which the outer shell was removed was heated at 90 ° C. for 10 minutes and frozen at −20 ° C. for 24 hours. After thawing, it is immersed in a 1.0% by mass sodium citrate aqueous solution containing 10% by mass emulsified fats and oils adjusted with emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.), put in a vacuum chamber and under reduced pressure of 10 kPa. Maintained for 3 minutes. After returning to atmospheric pressure and heating at 90 ° C. for 10 minutes, the shrimps were arranged in a net and dried with hot air (PV-210, manufactured by Tabai Espec) at 60 ° C. for 16 hours. The obtained dried shrimp had a maximum load of 33 N, a breaking number of 8.8 pieces / mm, and a texture that was more chewy than Example 11.

[Comparative Example 11]
The headless shrimp (Banamei) from which the outer shell was removed was heated at 90 ° C. for 10 minutes and frozen at −20 ° C. for 24 hours. After thawing, it was heated at 90 ° C. for 10 minutes, shrimp were arranged on a net, and hot air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) was performed at 60 ° C. for 16 hours. The obtained dried shrimp required a large masticatory force to chew at a maximum load of 64N.

  Table 7 shows the hardness (A1) when the dried shrimps of Examples 11 and 12 and Comparative Example 11 were immersed in hot water at 95 ° C. for 3 minutes. The hardness (A1) of the shrimp after condensate was 2 at a compression rate of 10 mm / sec and a distortion rate of 95% using a 3 mm diameter cylindrical jig by a creep meter (RE-33005B: manufactured by Yamaden Co., Ltd.). A value was obtained as the work amount (A1) required for the first compression by the texture analysis test for the second compression. The shrimps of Examples 11 and 12 were easy to eat with a soft texture. The dried shrimp of Comparative Example 11 had a texture that water did not penetrate to the center and was difficult to chew like rubber.

  FIG. 20 shows the drying characteristic curves of Examples 11 and 12 and Comparative Example 11. The drying rate of Example 11 was higher than that of Comparative Example 11 at any moisture content. In Examples 11 and 12, in which the fats and oils were introduced, the drying rate was particularly high even in the late drying period when the moisture content decreased. Comparative Example 11 took 14 hours to reach the equilibrium moisture content, whereas Example 11 was 8 hours, and the drying time of 6 hours could be reduced. The moisture content on the basis of the moisture content of the dried shrimp obtained in Example 11 was around 4%, which was lower than the moisture content on the moisture content basis of 9% in Comparative Example 11, and the texture was easy to chew.

Table 7 shows a list of results of examples and comparative examples using shrimp as food materials.

[Example 15]
Thawed frozen snapper, cut into 10 mm thick slices, and 0.05% mass protease (papain W) containing 10% mass emulsified oil and fat prepared with emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) (-40, manufactured by Amano Enzyme Co., Ltd.) After being immersed in an aqueous solution, it was placed in a vacuum chamber and maintained under a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, the protein was denatured by heating at 90 ° C. for 10 minutes, and then hot-air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) was performed at 70 ° C. for 10 hours. As shown in FIG. 21, the obtained dried rice cake is white and has a good appearance, has a porous structure, is not easily collapsed, has a maximum load of 35 N, and is easy to chew at a breaking number of 8.1 pieces / mm. Met. Since the original koji itself contains almost no fats and oils, the introduction of a suitable amount of fats and oils increased the taste and added smoothness in the oral cavity.

[Example 16]
Thaw the frozen snapper, cut into 10 mm thick slices, immerse in a 10% mass emulsified oil and fat solution prepared with Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) which is an emulsifier, and then put into a vacuum chamber for 10 kPa. Maintained under vacuum for 3 minutes. After returning to atmospheric pressure, the protein was denatured by heating at 90 ° C. for 10 minutes, and then hot-air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) was performed at 70 ° C. for 10 hours. The obtained dried koji had a maximum load of 41 N, a breaking number of 7.0 pieces / mm, and a texture that was more chewy than Example 15.

[Example 17]
Thaw frozen snapper, cut into 10 mm thick slices, and immerse in 0.2% by weight sodium bicarbonate aqueous solution containing 10% by weight emulsified oil and fat prepared with emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) Then, it put into the vacuum chamber and maintained for 3 minutes in the pressure reduction state of 10 kPa. After returning to atmospheric pressure, the protein was denatured by heating at 90 ° C. for 10 minutes, and then hot-air drying (PV-210, manufactured by Tabai Espec Co., Ltd.) was performed at 70 ° C. for 10 hours. The obtained dried koji had a maximum load of 39 N, a breaking number of 7.8 pieces / mm, and a chewy texture.

[Comparative Example 12]
Thaw frozen snapper, cut into 10 mm thick slices, heat at 90 ° C. for 10 minutes to denature the protein, and then dry with hot air at 70 ° C. for 10 hours (PV-210, manufactured by Tabai Espec) Went. As shown in FIG. 21, the obtained dried snapper has a brown color, a maximum load of 86 N, and a breaking number of 5.0 / In order to chew with mm, a great masticatory force was required.

Table 8 shows a list of the results of Examples and Comparative Examples in which authentic food is used as a food material.

[Example 18]
Boiled octopus arm for 20 minutes, cut into 5 mm thick slices, frozen at −20 ° C. for 24 hours, thawed, and adjusted with poem J0021 (Riken Vitamin Co., Ltd.) as an emulsifier It was immersed in a 0.3% mass protease (papain W-40, manufactured by Amano Enzyme Company) aqueous solution containing a mass of emulsified oil and fat at 4 ° C. for 5 hours. After removing the immersion liquid, it was placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, the mixture was allowed to stand at 10 ° C. for 16 hours, then heated at 90 ° C. for 10 minutes to denature the protein, and vacuum dried (DP43, manufactured by Yamato Scientific Co., Ltd.) at 70 ° C. for 8 hours. The obtained dried octopus had a good appearance as shown in FIG. 22, the skin was dark red, the muscle part was white, and the mouthfeel was easy to chew at a maximum load of 47N. When immersed in hot water at 95 ° C. for 3 minutes, the water penetrated into the interior and became an easy-to-eat octopus that could be easily bitten.

[Comparative Example 13]
The octopus arm is boiled for 20 minutes, cut into 5 mm thick slices, frozen at −20 ° C. for 24 hours, thawed, and heated at 90 ° C. for 10 minutes to denature the protein. Time vacuum drying (DP43, manufactured by Yamato Scientific Co., Ltd.) was performed. The obtained dried octopus had a maximum load of 170 N, was hard and could not be bitten, had small voids and was small, and even when immersed in hot water at 95 ° C. for 3 minutes, water did not penetrate inside.

Table 9 shows a list of results of Examples and Comparative Examples using true octopus as a food material.

[Example 19]
Pork fillet was cut into 40 × 30 × 10 mm thickness, frozen at −20 ° C. for 24 hours and thawed. 0.05% mass protease (papain W) containing 20% mass emulsified oil and fat and 0.01% mass peptidase (Umamizyme G, Amano Enzyme Company) prepared with Poem J0021 (Riken Vitamin Co., Ltd.), an emulsifier. (-40, manufactured by Amano Enzyme Co., Ltd.) After being immersed in an aqueous solution at 4 ° C. for 5 to 30 minutes, the solution was taken out from the aqueous solution and placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, the protein was denatured by heating at 90 ° C. for 10 minutes, and then hot-air drying (PV-210, manufactured by Tabai Espec) was performed at 65 ° C. for 8 hours.

[Example 20]
Pork fillet was cut into 40 × 30 × 10 mm thickness, frozen at −20 ° C. for 24 hours and thawed. After being immersed in a 20% mass emulsified oil / fat solution adjusted with emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) at 4 ° C. for 5 to 30 minutes, the solution is taken out from the solution and placed in a vacuum chamber and maintained at a reduced pressure of 10 kPa for 3 minutes. did. After returning to atmospheric pressure, the protein was denatured by heating at 90 ° C. for 10 minutes, and then hot-air drying (PV-210, manufactured by Tabai Espec) was performed at 65 ° C. for 8 hours.

[Example 21]
Pork fillet was cut into 40 × 30 × 10 mm thickness, frozen at −20 ° C. for 24 hours and thawed. Immerse it in a 0.5% by weight aqueous sodium bicarbonate solution containing 20% by weight emulsified fats and oils prepared with the emulsifier Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) at 4 ° C. for 5 to 30 minutes. And maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, the protein was denatured by heating at 90 ° C. for 10 minutes, and then hot-air drying (PV-210, manufactured by Tabai Espec) was performed at 65 ° C. for 8 hours.

[Comparative Example 14]
Cut pork fillet into 40 x 30 x 10 mm thickness, freeze at -20 ° C for 24 hours, thaw, heat at 90 ° C for 10 minutes to denature the protein, and then dry with hot air at 65 ° C for 8 hours (PV -210, manufactured by Tabai Espec Co., Ltd.).

  In Example 19, the maximum load was 15 N, the number of breaks was 11.4 pieces / mm, and it was the lightest texture among the pork fillet examples. Examples 20 and 21 were different from Example 19 in terms of the maximum load value and the number of breaks, and thus the crispy feeling was different, but both were easy to chew. In Comparative Example 14, the maximum load was 117 N, the number of breaks was 4.5 pieces / mm, and it was hard and could not be bitten.

  The dried pork fillet of Example 19 was soft enough to penetrate into the interior when immersed in hot water at 95 ° C. for 3 minutes and to be loosened with chopsticks after condensing.

  The dried pork fillet of Example 19 had an increased amount of peptide and amino acid, and the taste was evaluated to be improved in taste.

Table 10 shows a list of results of Examples and Comparative Examples using pork fillet as a food material.

[Example 22]
Chicken breast was cut into 20 × 20 × 3 mm thickness, frozen at −20 ° C. for 24 hours and thawed. In an aqueous solution of 0.1% protease (papain W-40, manufactured by Amano Enzyme Co.) containing 30% emulsified oil and fat prepared with Poem J0021 (manufactured by Riken Vitamin Co., Ltd.) as an emulsifier, 0.5 to After being immersed for 1 hour, it was taken out from the aqueous solution, placed in a vacuum chamber, and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, superheated steam drying (NF-5135CB-R (L), manufactured by Naomoto Kogyo Co., Ltd.) was performed at 180 ° C. for 30 minutes. The obtained dried chicken breast had a maximum load of 41 N and a chewy texture with a moderate oil content.

[Example 23]
Chicken breast was cut into 20 × 20 × 3 mm thickness, frozen at −20 ° C. for 24 hours and thawed. After being immersed in a 30% mass emulsified oil / fat solution prepared with Poem J0021 (produced by Riken Vitamin Co., Ltd.) as an emulsifier at 4 ° C. for 0.5 to 1 hour, the solution is taken out from the aqueous solution and placed in a vacuum chamber and 3 in a reduced pressure state of 10 kPa. Maintained for a minute. After returning to atmospheric pressure, superheated steam drying (NF-5135CB-R (L), manufactured by Naomoto Kogyo Co., Ltd.) was performed at 180 ° C. for 30 minutes. The obtained dried chicken breast had a chewy texture with an appropriate oil content.

[Example 24]
Chicken breast was cut into 20 × 20 × 3 mm thickness, frozen at −20 ° C. for 24 hours and thawed. After dipping in a 2.0% mass aqueous sodium bicarbonate solution containing 30% mass emulsified oil and fat adjusted with Poem J0021 (produced by Riken Vitamin Co., Ltd.) as an emulsifier at 4 ° C. for 0.5 to 1 hour, taken out from the aqueous solution and vacuum chamber And maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, superheated steam drying (NF-5135CB-R (L), manufactured by Naomoto Kogyo Co., Ltd.) was performed at 180 ° C. for 30 minutes. The obtained dried chicken breast had a chewy texture with an appropriate oil content.

[Comparative Example 15]
Chicken breast was cut into 20 × 20 × 3 mm thickness, frozen at −20 ° C. for 24 hours and thawed. After being immersed in 1.0% saline at 4 ° C. for 0.5 to 1 hour, the solution was taken out from the aqueous solution, placed in a vacuum chamber, and maintained at a reduced pressure of 10 kPa for 3 minutes. After returning to atmospheric pressure, superheated steam drying (NF-5135CB-R (L), manufactured by Naomoto Kogyo Co., Ltd.) was performed at 180 ° C. for 30 minutes. The obtained dried chicken breast was hard at a maximum load of 93 N and could not be bitten.

Table 11 shows a list of results of Examples and Comparative Examples using chicken breast as a food material.

Claims (19)

Inside the food material is cut to a volume 125 mm ³ or more in size in a thickness of 5mm or more obtained by thawing after freezing, after at least one emulsified oil fat is formed from edible fats and food emulsifier Evaporatively dried food material,
But dry food materials state, and it is not having a porous structure while retaining the size and shape that can be recognized by the appearance, in which the porous structure is obtained by being contracted suppressed by the emulsified oil introduced therein Material Yes, the emulsified fat is held inside the material,
The emulsified fat is selected from the group consisting of at least one food fat selected from the group consisting of rice oil, soybean oil, palm oil, rapeseed oil, and lard, glycerin fatty acid ester, sucrose fatty acid ester, and lecithin. At least one formed from at least one food emulsifier,
A dry food material, wherein the dry food material has a porosity of 25% to 80% .   The dried food material according to claim 1, further comprising a decomposing enzyme and / or a basic salt in the food material thawed after freezing. The dry food material according to claim 1 or 2 , wherein a maximum load of the dry food material is 50 N or less. The dry food material according to any one of claims 1 to 3 , wherein the number of breaks of the dry food material is 5 pieces / mm or more. A dry food containing dry food material,
The dried food material, inside the food material is cut to a volume 125 mm ³ or more in size in a thickness of 5mm or more obtained by thawing after freezing, at least one emulsifying oil is formed from edible fats and food emulsifier It is a food material that contains fat and is evaporated to dryness.
Those wherein the dried food material state, and it is not having a porous structure while retaining the size and shape that can be recognized by the appearance, in which the porous structure is obtained by the shrinkage inhibiting by the emulsified oil introduced therein Material The emulsified oil is held inside the material,
The emulsified fat is selected from the group consisting of at least one food fat selected from the group consisting of rice oil, soybean oil, palm oil, rapeseed oil, and lard, glycerin fatty acid ester, sucrose fatty acid ester, and lecithin. At least one formed from at least one food emulsifier,
The dried food material, wherein the dry food material has a porosity of 25% to 80% . The dry food is sprinkled ingredient, instant chazuke, instant noodles, instant soups and their ingredients, confectionery, non-fried food, low fat food, delicacies, and is selected from the group consisting of snacks, dried according to claim 5 Food. The dried food according to claim 6 , wherein the dried food is selected from the group consisting of instant tea pickles, instant noodles, instant soup, and ingredients. Inside the food material is cut to a volume 125 mm ³ or more in size in a thickness of 5mm or more obtained by thawing after freezing, a step of introducing at least one emulsified oil fat which is formed from food fats and food emulsifier ,
Wherein the food material is evaporated dry, by the emulsified oil while retaining the size and shape that can be recognized by appearance to have a porous structure obtained is shrinkage inhibiting, holding the emulsified oil inside the material, and voids Obtaining a dry food material having a rate of 25% to 80% ;
A method for producing a dry food material comprising :
The emulsified fat is selected from the group consisting of at least one food fat selected from the group consisting of rice oil, soybean oil, palm oil, rapeseed oil, and lard, glycerin fatty acid ester, sucrose fatty acid ester, and lecithin. A method for producing a dry food material, which is at least one kind formed from at least one food emulsifier . The method for producing a dried food material according to claim 8 , further comprising introducing a degrading enzyme and / or a basic salt into the food material thawed after freezing. The fat comprises emulsified oil, the emulsified oil is oil-in-water emulsified oil, the average particle size of the oil droplets of the oil-in-water emulsion in oil is a 1 to 30 [mu] m, to claim 8 or 9 A method for producing the described dry food material. The method for producing a dry food material according to any one of claims 8 to 10 , wherein the fat / oil includes emulsified fat / oil, and the viscosity of the emulsified fat / oil at 20 ° C. is 1 mPa · s to 100 mPa · s. The method for producing a dry food material according to any one of claims 8 to 11 , wherein the amount of the fats and oils introduced into the food material is 0.5g to 15g with respect to 100g of the food material. The method for producing a dry food material according to any one of claims 8 to 12 , wherein a maximum load of the dry food material is 50 N or less. The method for producing a dried food material according to any one of claims 8 to 13 , wherein the number of breaks of the dried food material is 5 pieces / mm or more. The dry food material according to any one of claims 8 to 14 , wherein the food material is at least one selected from the group consisting of potatoes, root vegetables, green-yellow vegetables, meats, and seafood. Method. The drying is performed by at least one selected from the group consisting of hot air drying, low temperature drying, vacuum drying, microwave drying, superheated steam drying, fly drying, reduced pressure fly drying, drum drying, and sun drying. Item 16. A method for producing a dry food material according to any one of Items 8 to 15 . The method for producing a dried food material according to claim 16 , wherein the drying is performed by hot air drying. The method for producing a dried food material according to claim 17 , wherein the hot air drying is performed at 60 to 90 ° C. Inside the food material is cut to a volume 125 mm ³ or more in size in a thickness of 5mm or more obtained by thawing after freezing, a step of introducing at least one emulsified oil fat which is formed from food fats and food emulsifier ,
Wherein the food material is evaporated dry, by the emulsified oil while retaining the size and shape that can be recognized by appearance to have a porous structure obtained is shrinkage inhibiting, holding the emulsified oil inside the material, and voids Obtaining a dry food material having a rate of 25% to 80% ;
A method for producing a dry food using a dry food material obtained by a method comprising :
The emulsified fat is selected from the group consisting of at least one food fat selected from the group consisting of rice oil, soybean oil, palm oil, rapeseed oil, and lard, glycerin fatty acid ester, sucrose fatty acid ester, and lecithin. A method for producing a dry food, which is at least one formed from at least one food emulsifier .