JP5828053B1 - Method for producing dried fruits and vegetables - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dried fruit and vegetable powder capable of producing a safe and high-quality dried powder in a short time and at a low cost while preventing burning and stickiness even for vegetables and fruits containing a large amount of sugar. . A cutting process for cutting fruits and vegetables into dice-like fruits and vegetables, a branching step for subjecting the fruits and vegetables to a blanching treatment, a drying step for heating and drying the dice-like fruits and vegetables that have been blanched, and a dried die-like fruits and vegetables Is a method for producing a dried fruit and vegetable powder having a sterilizing step for sterilizing and pulverizing the sterilized dice-like fruits and vegetables to produce a fruit and vegetable powder. [Selection] Figure 1

Description

  The present invention relates to a method for producing a dry powder of vegetables and fruits, and more particularly to a method of producing a dry powder of vegetables and fruits having a high sugar content.

  2. Description of the Related Art Conventionally, powders such as vegetables and fruits are added to food and drink products to increase added value. As a method for producing such vegetable powder, for example, root vegetables such as carrots are cut into an appropriate size to be a primary processed product, and the primary processed product is heated and steamed to remove wedges etc. A processed product, and further, this secondary processed product is dried to be a tertiary processed product, and the tertiary processed product is pulverized into a fine powder to obtain a root vegetable powder (see Patent Document 1), or a green-yellow vegetable is washed. There has been proposed a method for producing a green-yellow vegetable powder in a sachet in which a powdered product obtained by drying and pulverizing is filled into a cylindrical sachet and sealed (see Patent Document 2).

  However, these proposed methods are merely methods for making the powdered powder in order to effectively use vegetable powder, and the efficiency of manufacturing and the quality of the manufactured products are not pursued.

  In addition, as a method for producing dried vegetable powder that can be restored to the grated state of vegetables in a short time by mixing cold water, it has a step of drying raw material vegetables by a method other than vacuum freeze drying and a step of vacuum freeze drying in order. And the method which has the process of grind | pulverizing vegetables between the process of drying by methods other than the said vacuum freeze-drying, and the process of said vacuum freeze-drying, or after the process of said vacuum freeze-drying is proposed (refer patent document 3). .

  However, this method requires a laborious, time-consuming and costly drying method such as vacuum freeze-drying in order to reproduce the original grated flavor and texture of vegetables. It does not provide a method for producing high vegetable powder. In addition, this method has a blanching treatment step, and the bactericidal treatment is substantially performed by this blanching treatment. Therefore, a separate sterilization step is not provided. Therefore, foods with higher safety are desired.

JP 2003-23996 A Japanese Utility Model Publication No. 7-13188 International Publication No. 2013/118726

  This invention is made | formed in view of the above situations, and this invention provides the manufacturing method of the fruit and vegetables dry powder which can manufacture a safe and high quality dry powder for a short time and cheaply. Is an issue.

  Conventionally, sterilization performed when producing vegetable and fruit powder (fruit and vegetable powder) is performed by blanching treatment, or when blanching treatment is not performed, it is separately sterilized by heat sterilization treatment. It was. In the latter heat sterilization treatment, in order to perform more effective sterilization, it was performed after subjecting vegetables and fruits to a coarse pulverization treatment. This is because when an object is sterilized in a relatively large state, it takes time to sterilize, and sufficient sterilization may not be performed. However, in vegetables and fruits such as carrots that contain a lot of sugar, fine fine powder produced as a by-product of pulverization tends to burn, resulting in a decrease in product quality, and heating when this fine powder absorbs moisture. There is a problem that stickiness occurs during sterilization and adheres to the manufacturing machine, resulting in a decrease in manufacturing efficiency and a failure of the manufacturing machine.

  Under such circumstances, the present inventors have intensively studied to produce safe and high-quality dried vegetables such as vegetables in a short time and at a low cost. Thus, it can be efficiently dried even by using a general heating drying method such as hot air drying, and can be efficiently sterilized without causing scorching or stickiness. It came to complete.

That is, the present invention includes a first cutting step of cutting fruits and vegetables containing 3% or more of carbohydrates into sliced fruits and vegetables, a branching step of blanching the cut sliced fruits and vegetables with boil, and the branch direct sterilized using a second cutting step of the ring-treated sliced fruits or vegetables diced fruits or vegetables by cutting, and drying step of pre-heating and drying Kida chair-like fruits or vegetables, the superheated steam the dry diced fruits or vegetables The present invention relates to a method for producing dried fruits and vegetables powders that are prevented from being burnt and sticky , characterized by comprising a sterilizing step for pulverizing and a pulverizing step for pulverizing the sterilized dice-like fruits and vegetables to produce fruit and vegetable powders.

Good Mashiku is diced fruits or vegetables comprises one side the following die-like object 9mm 3mm or more at least 50%.

  According to the method for producing dried fruits and vegetables of the present invention, high-quality powder can be produced in a short time and at low cost while preventing scorching and stickiness even with vegetables and fruits containing a large amount of sugar.

It is a work flowchart of the manufacturing method of the fruit and vegetables dry powder of this invention.

  The method for producing dried fruits and vegetables according to the present invention includes a cutting step of cutting fruits and vegetables into dice-like fruits, a branching step of branching the fruits and vegetables, and drying by heating and drying the branch-processed dice fruits and vegetables. The method is not particularly limited as long as the method includes a step, a sterilization step of sterilizing the dried dice fruits and vegetables, and a pulverization step of pulverizing the sterilized dice fruits and vegetables to produce a fruit and vegetable powder. Examples of the fruits and vegetables that are the raw materials of the production method include vegetables and fruits, and the effects of the present invention can be enjoyed particularly when vegetables and fruits containing a large amount of sugar are used as raw materials.

  That is, in the production method of the present invention, since it is not in the form of fine powder (does not contain fine powder) at the time of sterilization, scorching and stickiness can be prevented, and sterilization can be performed for a short time. Can be sufficiently sterilized, and as a result, high-quality dried fruits and vegetables can be efficiently produced.

  Specifically, the fruits and vegetables used as the raw material of the present invention are preferably fruits and vegetables containing 3% or more of saccharides, more preferably fruits and vegetables containing 5% or more. , Carrots, pumpkins, sweet potatoes, potatoes, taros, yams, potatoes, broccoli, lotus root, burdock, corn, lotus root, onions, soybeans, azuki beans, green peas, broad beans, etc. Basically, almost all fruits are applicable because they contain a lot of carbohydrates.

  The cutting step of the present invention is a step of making fruits and vegetables into a dice shape. For example, the fruits and vegetables may be directly cut into dice shapes, or after slicing and preparing a sliced product of fruits and vegetables (first cutting) Step), and may be further cut into a die shape (second cutting step). The latter method is preferable from the viewpoint of suppressing loss in the cutting step.

  Here, the die-like fruits and vegetables preferably contain at least 50%, more preferably at least 60% of a die-like product having a side of 3 mm or more and 9 mm or less, preferably a die-like product having a side of 4 mm or more and 6 mm or less. More preferably at least 70%, particularly preferably at least 80%. In addition, since the shape of fruits and vegetables is indeterminate, when trying to use fruits and vegetables without waste, the ends of the fruits and vegetables cannot be made into a beautiful dice shape. Must not. Moreover, the dice-like fruits and vegetables of the present invention include not only a cube but also a rectangular parallelepiped whose length of each side is different by about 2 mm.

  In the present invention, dice-like fruits and vegetables are prepared in the pre-process of the drying process and the sterilization process, so that the drying time in the drying process can be shortened, and problems such as efficient and scorching occur in the sterilization process. Therefore, it is possible to produce a high quality powder.

  The branching step of the present invention is a step of branching the fruits and vegetables by a process such as boil or steam, and is performed before cutting the whole fruits or fruits (after removing the whole fruits or skins or slicing the fruits and vegetables). Alternatively, it may be carried out after cutting into a dice shape. However, in consideration of heating time, ease of processing, yield, retention of nutrients, etc., it is preferably carried out in a state where fruits and vegetables are sliced.

  That is, the manufacturing method of the present invention includes a first cutting step of cutting fruit and vegetables into sliced fruits and vegetables, a branching step of performing a branching process on the cut sliced fruits and vegetables, and the sliced shape after the branching treatment It is preferable to have the 2nd cutting process which cut | disconnects fruit and vegetables and makes it into a die-shaped fruit and vegetable. That is, the cutting process of the present invention includes the first cutting process and the second cutting process, and the blanching process of the present invention is provided between the first cutting process and the second cutting process. preferable. In this case, a yield can be improved compared with branching in the state of dice-like fruits and vegetables. According to the experiments by the present inventors, the yield of about 60% can be improved to about 90%. In other words, when a blanching process is performed in the form of a die, the fruits and vegetables may float and flow out of the container, and even if they are stored in a net or the like so as not to float, they may flow out through the gaps in the net. Yes, the yield decreases. In addition, when mass-producing dry powder as in the present invention, the cut fruits and vegetables are usually conveyed to the blanching tank by a belt conveyor, but the fruits and vegetables may fall from the gap of the belt conveyor, which also increases the yield. descend. Therefore, this invention which has a 1st cutting process, a branching process, and a 2nd cutting process exhibits the effect more in mass production which branches a fruit of 100 kg or more at once.

  The drying step of the present invention is a step of heating and drying the dice-like fruits and vegetables cut into dice, for example, a step of drying at a temperature of less than 150 ° C., preferably drying at 50 to 140 ° C., 60 It is more preferable to dry at ~ 130 ° C, and it is more preferable to dry at 70 to 130 ° C. Examples of the heat drying include drying with a heating wire, contact / non-contact drying with a heating element, and hot air drying. Hot air drying is preferable from the viewpoint of drying efficiency. In the drying process of the present invention, optimal gaps are formed between the respective dice-like fruits and vegetables, and drying can be performed in a short time even when a general food heating drying apparatus is used.

  The sterilization step of the present invention is a step of sterilizing dice-like fruits and vegetables after drying, and examples thereof include a method of heat sterilization at a high temperature of 150 ° C. or higher, specifically, a method using hot air, a method using high-pressure steam. A method using superheated steam can be exemplified. Among these, since the sterilization treatment can be more efficiently performed on the dice-like fruits and vegetables, the method using superheated steam is preferable, and specifically, for example, the dice-like fruits and vegetables of the present invention are put into the stream of superheated steam. Thus, an air flow method in which heat sterilization is performed while being transferred is preferable. In the airflow type superheated steam sterilization, sterilization is performed through a sterilization process in which pressurization and heating are performed using superheated steam and a subsequent cooling process. Usually, sterilization using superheated steam is used to sterilize the surface of food. However, by making fruits and vegetables in a dice shape, even a short time sterilization using superheated steam can be sufficiently sterilized. In addition, the object to be sterilized in the sterilization process of the present invention is a die-shaped fruit and vegetable and does not contain fine powder, and thus can prevent scorching and stickiness. Further, by performing the main sterilization process together with the blanching process, it is possible to perform almost complete sterilization, and it becomes possible to produce a dry powder with extremely high safety.

  The pulverization step of the present invention is a step of pulverizing the diced fruits and vegetables, and a dry pulverizer is preferably used. For example, a high-speed rotary pulverizer, a ball mill, a jet pulverizer, or the like can be used. Although the magnitude | size of the powder to manufacture can be adjusted suitably, it is about 0.1-100 micrometers, for example, it is preferable that it is about 1-50 micrometers, and it is more preferable that it is about 1-10 micrometers.

  The water content of the dried and sterilized dice is preferably 10% or less, and 8% or less from the viewpoint of ease of pulverization and suppression of the growth of microorganisms such as bacteria and mold. More preferably, it is more preferably 7% or less. It is preferable that the water content of the pulverized dried fruits and vegetables is also approximately the same.

  The dried fruits and vegetables obtained in this way is a powder that is not burnt or sticky and has a short drying and sterilization time, so that loss of flavor and nutrients is also suppressed. The fruit and vegetables dried powder of the present invention can be used by adding to food and drink, for example.

  Examples of such foods and drinks include those suitable for oral intake, such as powder, granule, granule, tablet, rod, plate, block, solid, round, liquid, candy , Paste, cream, capsule like hard capsule or soft capsule, caplet, tablet, gel, jelly, gummy, wafer, biscuit, cookie, cake, chewable, syrup, Various forms such as sticks can be mentioned.

  Specific examples of foods and drinks to which the dried fruits and vegetables of the present invention are added include various beverages such as soft drinks, various foods such as breads and confectionery, and noodles, and cooked products. Examples of beverages include vegetable juices, fruit juices, green juices, juices, shakes, smoothies made by adding additives and other processed plant products to them, soft drinks, carbonated drinks and their sources ( Solid compositions which are mixed with a solvent such as water to make a liquid beverage at the time of drinking can be mentioned. In addition, as bread and confectionery, bread such as white bread, sweet bread, French bread, British bread, muffin, steamed bread, donut, waffle, cakes such as butter cake, sponge cake, chiffon cake, hot cake, sherbet , Frozen desserts such as ice, jelly, cookies and the like. Examples of noodles include udon and raw noodles. Examples of cooked products include soups such as curry, stew, miso soup, vegetable soup, and the like, powder seasonings, and the like.

  Foods and drinks to which the dried fruits and vegetables of the present invention are added are in powder form (powder, granule, etc.) and in a form in which a mixture mixed with water is orally ingested, prevents spoilage and is suitable for long-term storage. At the same time, when this food or drink is mixed with water, the color becomes preferable. In addition, when the food or drink to which the dried fruits and vegetables of the present invention is added is in a solid form, as described above, this is made into a liquid mixed with water and can be taken orally such as drinking the liquid. However, it may be taken orally as a solid according to the taste of the person who takes it. Further, not only water but also milk, soy milk, fruit juice drink, whey drink, soft drink, yogurt, hot cake mix and the like may be used. Furthermore, it can be used as so-called health foods such as foods for nutrition function display, foods for specified health use, foods for function display.

  The food / beverage products which added the fruit and vegetables dry powder of this invention may consist only of fruit and vegetables dry powder, and may contain another component in addition to these. Other ingredients include, for example, vitamins, proteins, water-soluble dietary fiber, oligosaccharides, minerals, mucopolysaccharides, dairy products, soy milk products, plants or plant processed products, lactic acid bacteria, natto bacteria, butyric acid bacteria, koji molds, Mention may be made of microorganisms such as yeast. Furthermore, sugars, sweeteners, acidulants, colorants, thickeners, brighteners, manufacturing agents, antioxidants, pH adjusters and the like that are usually used in the food field can be blended as necessary. Other ingredients include various excipients, binders, lubricants, stabilizers, diluents, extenders, thickeners, emulsifiers, colorants, flavors, food additives, seasonings. And so on. Content of another component can be suitably selected according to the form etc. of food-drinks.

  Subsequently, a preferred embodiment of the present invention will be described. FIG. 1 is a work flow diagram of the method for producing a dried fruit and vegetable powder of the present invention. In the present embodiment, carrots will be described as examples of fruits and vegetables.

  As shown in FIG. 1, carrots are first washed (step 1). Carrots may be peeled or used with the skin. After washing, the carrot is sliced to a thickness of 3 to 9 mm by a cutting device (step 2). Subsequently, the sliced carrot is accommodated in a net or the like and boiled (step 3). Carrot can be boiled in a short time by slicing and boiling. Moreover, since it is not finer than necessary, it is possible to produce with a high yield.

  Next, the boiled carrot is cut into dies (step 4). Specifically, the carrot slice is cut from two directions at right angles by a cutting device to form a 3-9 mm square dice-shaped carrot. The dice carrot is dried with hot air of about 60 ° C. to a moisture content of about 6% (step 5). At this time, since the dice-like carrot has an optimum shape for drying, it can be dried in a short time.

  Subsequently, the carrot is sterilized (step 6). Again, since the dice-like carrot has an optimum shape for sterilization, it can be sufficiently sterilized in a short time without causing moisture absorption or scorching. Finally, the carrot powder is obtained by pulverizing the dice carrot with a pulverizer (step 7).

[Test Example 1-1]
A test on drying efficiency was performed using carrots. Specifically, first, the carrot was sliced to a width of 5 mm using a cutting device and then boiled at 90 ° C. for 120 seconds. After dehydration, a 5 mm square (5 × 5 × 5 mm) dice-shaped carrot was produced by further cutting from two perpendicular directions with a width of 5 mm using a cutting device. About 2 kg of this dice carrot was placed in a resin net, dried at 60 ° C. and an air volume of 30 Hz using a BOX type hot air dryer, and the moisture value after a predetermined time was measured. The moisture value was measured using a normal pressure heat drying method. Specifically, a 3 g sample was collected, dried at 105 ° C. for 5 hours, and the moisture value was determined from the mass before and after drying.

[Test Example 1-2]
Using 3 × 5 × 5 mm dice carrots produced in the same manner as in Test Example 1-1, drying was performed in the same manner as in Test Example 1-1, and the moisture value after a lapse of a predetermined time was measured.

[Comparative Example 1]
As a comparison, drying was performed in the same manner as in Test Example 1-1 using a 5 m thick slice carrot (sliced) produced in the same manner as in Test Example 1-1, and the moisture value after a predetermined time was measured.

  The results are shown in Table 1.

  As shown in Table 1, the dice carrots according to the test examples of the present invention were dried for 4.5 hours and achieved a moisture content of 10% or less, which was preferable from the viewpoint of suppressing microbial growth. On the other hand, the sliced carrot of Comparative Example 1 had an insufficient result with a moisture value of about 25% when the drying time was 4.5 hours. The dice-like carrot according to the test example of the present invention has an appropriate gap due to the dice shape, and it is considered that the drying efficiency was good. The sliced carrot of Comparative Example 1 is considered to have a reduced drying efficiency because the raw materials overlap.

[Test Example 2]
A 5 mm square (5 × 5 × 5 mm) dice carrot was produced in the same manner as in Test Example 1-1 except that the branching time was 90 seconds. This dice-like carrot was put into a BOX type hot air dryer in the same manner as in Test Example 1-1, and dried until it seemed to be completely dried visually. The elapsed time and weight change were measured. In addition, a weight change means the ratio of the weight of the dicing carrot after drying with respect to the weight of the dicing carrot before drying.

[Comparative Example 2-1]
As a comparison, drying was performed in the same manner as in Test Example 2 using a 3 m thick slice carrot (sliced) produced in the same manner as in Test Example 2, and the elapsed time and weight change were measured.
[Comparative Example 2-2]
For comparison, drying was performed in the same manner as in Test Example 2 using a 3 × 10 mm strip carrot (thickness 3 mm) produced in the same manner as in Test Example 2, and the elapsed time and weight change were measured.

  The results are shown in Table 2.

  As shown in Table 2, it can be seen that the dice carrot has extremely high drying efficiency.

[Test Example 3]
Using a dried carrot in the form of a 5 mm square, air-flow-type superheated steam sterilization was conducted to examine whether scorching or stickiness occurred.

  As a result, there was no burning or stickiness with respect to the dice-like carrots.

According to the method for producing dried fruits and vegetables of the present invention, industrial usefulness is high because high-quality dried fruits and vegetables are efficiently produced.

Claims (2)

A first cutting step of cutting fruits and vegetables containing 3% or more of carbohydrates into sliced fruits and vegetables,
A blanching step of blanching the cut sliced fruits and vegetables with boil ;
A second cutting step of cutting the blanched sliced fruit and vegetables into dice fruit and vegetables;
A drying step of heating and drying the pre Kida chair-like fruit and vegetables,
A sterilization step of directly sterilizing the dried dice fruits and vegetables using superheated steam ;
A pulverizing step for pulverizing the sterilized dice-like fruits and vegetables to produce fruits and vegetables;
A method for producing a dried fruit and vegetables powder, which is characterized in that it is prevented from being burnt and sticky . Diced fruits or vegetables is, the production method of the fruits or vegetables dry powder of claim 1, wherein the one side, characterized in that it comprises at least 50% less die-like object 9mm least 3 mm.