JP6296431B2 - Processing methods for food for cookies - Google Patents

Description

The present invention is drying the fresh food such as fruits and vegetables, processing method for the powder, and was related to the food using a dry powder obtained by the method, and more particularly to a processing method of food cookie.

Conventionally, food drying is performed for the purpose of reducing the weight and improving the transportability by removing moisture contained in the food, or enabling the long-term storage of food by suppressing the growth of microorganisms. It was.
Various methods for drying such foods are known. For example, in the case of sun drying, when heating at high temperature, drying using microwaves, far infrared rays, hot air, or under reduced pressure There is lyophilization to be performed.

However, the sun drying is easily influenced by the weather, and it is difficult to obtain a dry food of a certain quality.
In addition, drying under high temperature heating causes destruction or thermal denaturation of vitamins and proteins contained in the food, and only the surface of the food tends to dry and harden rapidly, and may not be dried uniformly. In addition to a significant reduction in the color, the color, aroma, and taste were also impaired.
On the other hand, although lyophilization can suppress the reduction in nutritional value due to high-temperature heating as described above, the device itself is expensive, the operation cost of the device is high, and further, due to the destruction of cellular tissue due to freezing. , Had the problem that the aroma and taste were impaired.

  For such a problem, as a new drying method, for example, Patent Literature 1 and Patent Literature 2 disclose a technique for drying food at room temperature. In these drying methods, drying is efficiently performed at room temperature by using a random air flow of 45 ° C. or less and further using a desiccant.

Japanese Patent No. 4183195 Japanese Patent No. 4444808

  Dehydrated foods such as fruits and vegetables produced by room temperature drying as described above certainly have reduced nutritional value and maintained their color, fragrance and taste, and are better in quality than conventional dried products. It can be said that. However, consumer needs to buy dried foods as they are and eat them in large quantities are low, and even in cooking, there is a problem that it is difficult to use dried forms such as slices. .

  Accordingly, there is a need for a processing method that expands the range of uses of dried foods, which are high-quality foods as described above, and enhances consumers' willingness to purchase.

The present invention has been made in order to solve the above technical problem, and without reducing the original nutritional value of foodstuffs, maintains a color, aroma, and taste, and is a dry food that is easy to use in a wide range of applications. An object of the present invention is to provide a food processing method for cookies that can be easily obtained at low cost.

Method of processing food cookie according to the present invention includes the steps of cutting method for processing a food cookie, a step of washing the food agricultural or marine, below washed 5mm thick the ingredients were, Using a mortar-type low-temperature pulverizer or an air-flow-type low-temperature pulverizer, the drying step of drying the cut food material until the moisture content becomes 20% or less while maintaining a normal temperature of 40 ° C. or less. Te, while cooling to keep the room temperature of 40 ° C. or less and milled to crushed into powder, and obtaining a dry food powder, said dry food powder obtained by obtaining a dry food powder, grain And a step of containing 50% by weight or more of the food containing the powder .
According to such a processing method, it is possible to obtain a powdery dry food powder that suppresses the reduction in the nutritional value inherent in the food and maintains the color, fragrance, and taste. Many dry food powders can be included.

Further, by drying at such a normal temperature, it can either be suppressed deactivation of enzymes contained in the food. From the same viewpoint, the powder in the pulverization step is pulverized into powder while being cooled so as to be kept at a room temperature of 40 ° C. or lower.

And according to this invention, the foodstuff which contains the said dry food powder 50weight% or more of the foodstuff containing a grain flour is provided.
Thereby, it becomes possible to provide a processed food containing a wider range of uses of food materials and containing more functional foods.

Furthermore , if the said powder is used, the foodstuff in which foodstuffs are contained much more than the raw state can be provided, and effective intake of a desired nutrient can be promoted.

As the food, the one containing the dry燥食product powder and flour can provide, in particular, can be suitably provided what the grain flour is wheat flour. Specific foods include cookies and bread. In this case, the dry food powder can be contained in an amount of 50 bakers% or more. Bakers% is a unit notation generally used in the field of bread and cookie production, and represents a weight ratio with respect to the total weight of the powder raw material in the blended components.

According to the method for processing food for cookies according to the present invention, it is possible to reduce the cost of dried foods that are easy to use in a wide range of applications while suppressing the reduction in the nutritional value of the ingredients and maintaining the color, aroma, and taste. Can be easily obtained.
In addition, by using the dry powder obtained by the processing method, it is possible to contain a desired food more than in the case of raw food, and thus it is possible to provide a processed food containing more functional food and the like. .
Therefore, according to the present invention, functional foods can be provided as powdered dry foods, and further, consumers of a wide range of ages can enjoy useful functional foods while enjoying the taste and easily. It can be taken effectively.

It is the figure which showed the outline | summary of the mortar type low-temperature pulverizer which is an example of the pulverizer used in the pulverization process concerning this invention. It is the figure which showed the outline | summary of the airflow-type cryogenic pulverizer which is an example of the pulverizer used in the pulverization process which concerns on this invention.

Hereinafter, the present invention will be described in detail.
The food processing method according to the present invention is a method for obtaining a dry food powder from agricultural or marine products, a step of washing the agricultural or marine products, and a step of cutting the washed food to a thickness of 5 mm or less. The dried food material is dried at 60 ° C. or lower and the dried food material is pulverized at 60 ° C. or lower.
In this way, after the food is dried at room temperature, it is pulverized while maintaining a low temperature, thereby reducing the original nutritional value of the food and obtaining a powdery dry food that maintains the color, aroma and taste. be able to. Therefore, the dried food powder obtained by the above processing method can be suitably used for producing a processed food having a high nutritional value.

Here, the food processed in the present invention is an agricultural product or a marine product.
Examples of agricultural products in the present invention include cereals, beans, potatoes, vegetables, wild vegetables, mushrooms, seeds, fruits, herbs and the like, and marine products include seaweeds and seafood.
It should be noted that livestock products such as meat are not suitable for the processing method according to the present invention because they have a large amount of animal fat and protein and are easily spoiled in the drying process.

Hereinafter, each process of the processing method according to the present invention will be described.
First, in the cleaning process, the soil is usually washed with water to remove dirt such as soil and mud adhering to the outer surface of the processed food.
Then, in the next cutting step, in the subsequent drying step, the food material is cut so as to have almost the same size in order to uniformly dry the food.
The size or shape after the cutting is a slice or strip having a thickness of 5 mm or less from the viewpoint of shortening the drying time and for easy handling.

Next, the food whose size has been adjusted in the cutting step is dried. This drying is performed at 60 ° C. or lower. In the present invention, drying at a substantially constant temperature at 60 ° C. or lower is referred to as room temperature drying.
Drying at room temperature does not inactivate enzymes, etc. contained in foodstuffs, and does not require expensive equipment such as lyophilization or operating costs, and the nutritional value can be maintained at the same level as lyophilization. Even if it does not use a thing, the dried food which has a color and fragrance near life, and the condensed taste can be obtained.

  Although drying at a high temperature with hot air as in the past can shorten the drying time compared with room temperature drying, as described above, the nutritional value is greatly reduced by heat, and the color, aroma, and taste are also reduced. It is easily damaged. In particular, when heated to a temperature exceeding 60 ° C., the enzyme is deactivated, so that a powdered food having the original excellent characteristics of the food material cannot be obtained. The drying temperature is more preferably 40 ° C. or lower. In the case of animal foods such as seafood, it is preferable to dry at 15 ° C. or lower from the viewpoint of preventing spoilage.

The method for drying at room temperature is not particularly limited, but in order to uniformly and efficiently dry the foodstuff, a method such as that described in Patent Documents 1 and 2 described above is used. Therefore, it is preferable to dry while keeping the temperature as constant as possible.
Moreover, the said drying is performed until it becomes 20% or less of the moisture content in a foodstuff from the viewpoint of making a foodstuff easy to grind | pulverize at the next grinding | pulverization process, Preferably it is about 10%. The drying time until the desired water content is reached depends on the type and form of the food, but is within 10 hours, usually about 2 to 5 hours.

  Next, the dried food material obtained in the drying step is pulverized. In the same way as the drying step, this pulverization step also reduces the nutritional value by heat, and in order not to impair the color, fragrance, and taste, in particular, from the viewpoint of preventing enzyme deactivation, More preferably, it is performed at 40 ° C. or lower.

In the pulverization process, heat of pulverization is generated due to shearing, friction, collision, etc. of food materials and machines, and therefore, it is necessary to pulverize while cooling so as to keep the temperature at 60 ° C. or lower.
As a specific pulverization method, for example, a mortar type low temperature pulverizer as shown in FIG. 1 or an airflow type low temperature pulverizer as shown in FIG. 2 can be used.

  In the mortar-type low temperature pulverizer shown in FIG. 1, the dry food S is put between the upper mortar 3 and the lower mortar 4 in which predetermined grooves are formed on the rubbing surfaces, and the lower mortar 4 is rotated to move the upper mortar. The dried food material S is crushed by rubbing with the mortar 3 to obtain powder P. At this time, by passing a low temperature liquid L such as water at a predetermined temperature of −20 to 60 ° C. in the liquid tank 1 provided on the upper surface of the upper die 3 via the heat conduction plate 2, Cool and reduce the heat of grinding.

In the airflow type low temperature pulverizer shown in FIG. 2, an airflow is generated by the blade 6 rotating at high speed provided in the casing 5, and the dry food S put in the casing 5 is being sheared by the blade 6. The powder P is pulverized by repeating friction and collision. At this time, the casing 5 is cooled by circulating a low-temperature liquid L having a predetermined temperature of −20 to 60 ° C. in the liquid tank 11 provided on the outer surface of the casing 5 via the heat conduction plate 12, and the pulverization heat Suppress.
The heat conductive plates 2 and 12 shown in FIGS. 1 and 2 can be replaced with Peltier elements in order to further enhance the cooling effect.

According to the above pulverization, even a fine powder having a particle size of 10 μm or less can be obtained without inhibiting the reduction of nutritional value, inactivating the enzyme, and without losing the color, fragrance, and taste. Can do.
The particle size of the powder to be produced can be arbitrarily determined according to the intended use of the powder.
Moreover, when the powder obtained by grinding | pulverization is easy to absorb moisture, you may dry the obtained food powder again at normal temperature as needed.

By using the dried food powder obtained by the above processing method, functional food can be provided as a good quality powdery dry food, and functional food can be easily used in various cooking processes. It becomes.
If a foodstuff is added to food as a dry powder as described above, a processed food containing 50% by weight or more in the food can be obtained. For this reason, it becomes possible to provide processed foods that contain more foods and functional foods that are difficult to ingest or use in cooking in the raw state, and the necessary nutritional components Can also contribute to the effective intake of.

  Suitable foods using the dry food powder include, for example, dry food powder and cereal powder, particularly processed food containing wheat flour, specifically cookies and bread. In this case, the dry food powder can be contained in an amount of 50 bakers% or more.

EXAMPLES Hereinafter, although this invention is demonstrated more concretely based on an Example, this invention is not limited to the following Example.
[Example 1]
Kale leaves and stems were dried at 40 ° C. (normal temperature drying), then cut, and a kale powder pulverized at 40 ° C. or lower using a mortar-type low-temperature pulverizer as shown in FIG.

[Comparative Example 1]
As a comparative sample, kale leaves and stems were dried (heat-dried) at 80 ° C. and cut, and then pulverized without cooling using a mortar grinder to produce kale powder.

(Evaluation 1) Comparative Evaluation of Antioxidation Action Each kale powder prepared in Example 1 and Comparative Example 1 is suspended in water, and the supernatant is used to remove superoxide anion radicals and hydroxy radicals. Antioxidant action was evaluated by measuring spin resonance (ESR).
The superoxide anion radical scavenging ability was evaluated by a method using a photocatalytic reaction between titanium dioxide and hydrogen peroxide, and the hydroxy radical scavenging ability was evaluated by using a hydrogen peroxide photolysis reaction.

  From the above evaluation results, the kale powder of Example 1 has stronger scavenging ability for superoxide anion radicals and hydroxy radicals than the heat-dried kale powder of Comparative Example 1, and exhibits an antioxidation effect 1.5 times or more. Was recognized.

(Evaluation 2) Comparative Evaluation of Nutrients and Active Ingredients Regarding the kale powders prepared in Example 1 and Comparative Example 1 above, various nutrients and active ingredients were also evaluated. In comparison, dietary fiber is about 4 times, calcium is about 9 times, magnesium is about 4 times, vitamin A is about 3 times, vitamin C is about 7 times, vitamin E is about 2 times, vitamin K ₁ is about 2 times Met.

  From this, it was recognized that the reduction of the nutritional value of the foodstuff is suppressed by performing drying and pulverization at normal temperature or low temperature.

Example 2 Application to Cookies Carrots were washed with water, sliced to a thickness of 5 mm, and dried at 40 ° C. This was pulverized at 40 ° C. or lower using a mortar-type low-temperature pulverizer as shown in FIG. 1 to prepare carrot powder (particle size of 10 μm or less).
A carrot cookie was prepared using this carrot powder. The cookie materials were blended as shown below. Other than that, like the usual cookie making, the ingredients were mixed, once cooled, then thinly stretched and punched out, and baked in an oven at 160-180 ° C. for 17-20 minutes to prepare carrot cookies. As other additives, sugar, salt, milk, baking powder and the like were added as appropriate.
Carrot powder: 50% by weight (71 Bakers%)
Soft flour: 10% by weight (14 Bakers%)
Powerful powder: 10% by weight (14 Bakers%)
Unsalted butter: 8% by weight
Egg: 8% by weight
Other additives: 14% by weight

Raw carrots have a lot of moisture and are difficult to mix directly into cookie ingredients.
On the other hand, in the case of the dried carrot powder produced by the method according to the present invention, 50% by weight (71 Bakers%) of the whole material could be mixed. Moreover, the baked cookie was not burnt, the carrot powder was not biased, and the flavor of carrots was alive without adding a fragrance.
In addition, edamame, burdock, and tomatoes were baked with dry powder prepared in the same manner as the carrot, and as a result, flavorful and delicious cookies could be made.

DESCRIPTION OF SYMBOLS 1,11 Liquid tank 2,12 Thermal conductive plate 3 Upper die 4 Lower die 5 Casing 6 Blade L Liquid S Dry food P Powder

Claims (2)

A method for processing food for cookies,
Washing agricultural or marine products,
Cutting the washed ingredients to a thickness of 5 mm or less;
A drying step of drying the cut ingredients until the moisture content is 20% or less while maintaining a room temperature of 40 ° C. or less;
A process of obtaining a dried food powder through a pulverization process in which the dried food is pulverized into a powder while being cooled at a room temperature of 40 ° C. or lower using a mortar-type low-temperature pulverizer or an airflow-type low-temperature pulverizer. When,
A step of containing the dry food powder obtained by the step of obtaining a dry food powder in an amount of 50% by weight or more of the food containing cereal powder ;
A method for processing food for cookies , comprising: The method for processing food for cookies according to claim 1, wherein the cereal flour is wheat flour.

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