JP6765745B2 - How to make dried green onions - Google Patents

Description

The present invention relates to a method for producing dried green onions. In particular, the present invention relates to a method for producing dried green onions, which makes it possible to mask a peculiar dry odor in the case of producing dried green onions.

Traditionally, dried green onions have been used as ingredients for instant foods such as instant miso soup and instant noodles, and many other foods. Examples of the method for drying these green onions include a hot air drying method, a freeze drying method, a vacuum drying method, and a microwave drying method.

Dried green onions have improved storage stability by reducing the water content of the green onions, and are expected to be widely used in the future.
On the other hand, it has been pointed out that regardless of the type of dried vegetables, they may exhibit a special flavor such as earthy or metallic odor due to the oxidation reaction of cell tissues in the drying process. In this respect, it has been pointed out that dried vegetables are inferior in flavor to raw vegetables.
Further, such a problem is the same in dried green onions, and a method for avoiding this point has been desired.
On the other hand, as a method for suppressing the dry odor of such dried vegetables, for example, the following prior art is disclosed.

JP 2009-142244 JP-A-7-298849

The techniques of Patent Documents 1 and 2 are excellent techniques for avoiding a dry odor. However, Patent Document 1 targets soup and has a limited scope of application. Furthermore, it is essential to add monoglucosyl hesperidin, and the cost of the substance is also taken into consideration. Further, it is pointed out that Patent Document 2 is premised on crushing vegetables and its use is limited.
In addition, these methods have a wide range of vegetables to be freeze-dried, and are not freeze-drying methods targeting specific vegetables.
However, the composition and characteristics of vegetables differ depending on the type. Therefore, even when producing freeze-dried vegetables, problems specific to the type of vegetables may occur.

Therefore, the present inventors have investigated a method for suppressing the above-mentioned dry odor when producing a dried food of the green onion using the target vegetable as the green onion. In addition, a method of suppressing the dry odor and further enhancing the flavor of green onion was examined.

As a result of diligent research by the present inventors, in the case of producing dried green onions, after processing the raw green onions such as cutting, they are immersed in an aqueous dextrin solution and then dried to give a dry odor due to drying. It has been found that suppressed hot air dried green onions can be produced.
That is, the first invention of the present application is
"A method for producing dried green onions, which comprises immersing raw green onions in an aqueous dextrin solution and then drying them."

In addition, the present inventors also intend the following steps as specific steps as the above-mentioned method for producing dried green onions.
That is, the second invention of the present application is
"1) The process of cutting raw green onions,
2) A step of immersing the cut green onion in a solution containing dextrin.
3) The step of draining the green onions soaked in the dextrin,
4) A method for producing dried green onions, which comprises each step of drying the green onions after draining. “,.

Furthermore, the present inventors can suppress the dry odor synergistically with the effect of the dextrin treatment by further adding allyl isothiocyanate after drying after the above-mentioned dextrin treatment, and dried green onions. It was found that the excellent flavor of raw green onion can be reproduced in.
That is, the third invention of the present application is
"The method for producing dried green onions according to claim 1 or 2, wherein the method for producing dried green onions further comprises a step of adding allyl isothiocyanate to the dried green onions after drying."
Is.

According to the present invention, the dry odor can be suppressed in the dried onion. Further, by adding allyl isothiocyanate, the dry odor can be further suppressed. This makes it possible to produce dried green onions with improved flavor of raw green onions.

Front view of general green onion

1 Petiole 2 Leaf sheath 3 Root

Hereinafter, embodiments of the present invention will be described. The present invention is not limited to the following embodiments.

─ Cut raw green onions ─
The raw material used in the present invention is "leek", which is a raw vegetable. For example, the types of green onions are white onions such as Senju green onions, Kaga green onions, and Shimonita green onions, green onions (leaf green onions) such as Kujo green onions and Hakata all-purpose green onions, intermediate types such as super-tsu green onions, red green onions, and scallions. , Asatsuki, Leak, etc. can be widely used.
In the production of freeze-dried green onions, as shown in FIG. 1, not only the leaf sheath portion but also the leaf blade portion is often produced, but the present invention should be naturally used even in such a case. Can be done.

When washing the green onions after harvesting the raw green onions, they are washed with water or the like, but it is preferable to wash the green onions as they are immediately after harvesting, or after removing the tips of the roots and leaf blades.
Next, the green onions after washing are cut as follows. As the cutting direction, in addition to the method of cutting perpendicular to the extending direction of the green onion, cutting may be performed diagonally with respect to the green onion. Specifically, there is a method of cutting the green onion so that the angle between the extending direction and the cut surface is about 25 ° or more. Further, in addition to the method of cutting perpendicularly and diagonally in the extending direction, a method of cutting along the extending direction of the green onion is also possible. Cutting can be done by hand with a knife or knife, or with a slicer. The width of the cut may be a constant interval or may be changed. As a specific cutting width, a method of cutting a wide range from about 2 mm to 30 mm is possible. In particular, about 5 mm to 15 mm is preferable.

Further, a sterilization step using an aqueous sodium hypochlorite solution may be added in this step. In this case, for example, the green onion from which the root and the tip of the leaf blade have been removed is immersed in an aqueous solution of sodium hypochlorite at about 150 to 250 ppm for about 10 to 20 minutes, sterilized, and then with water. To wash. The hypochlorous acid treatment may be carried out before or after cutting the green onions.

─ Immersion in dextrin aqueous solution ─
The green onions after being sliced into round slices are immersed in an aqueous dextrin solution.
-Types of dextrins that can be used For dextrins that can be used in the present invention, the range of the dextrin equivalent (DE) is preferably 11 or more. Further, preferably, the range of dextrose equivalent (DE) is about 15 to 40. Most preferably, the range of dextrose equivalent (DE) is about 19 to 25.
Cyclodextrin can also be used in the present invention. There are α, β, and γ types of cyclodextrin, but the γ type can be preferably used.

-Concentration of Dextrin Aqueous Solution and Immersion Time In the present invention, the above-mentioned dextrin aqueous solution is used, but the concentration of the dextrin aqueous solution is not particularly limited, but is generally about 1% by weight to 20% by weight.
The time of immersion in the dextrin aqueous solution is not particularly limited, but is usually about 2 to 60 minutes. Further, in general, when the dextrin concentration is low, it is preferable to perform immersion for a long time.

─ Draining the soaked green onions ─
After the immersion of the dextrin aqueous solution, the dextrin aqueous solution is drained. The draining method is not particularly limited. For example, a mode in which a mesh-like colander is used for immersion and then draining is sufficient.

─ Dry odor ─
The dry odor of green onions referred to in the present invention means that when raw green onions are dried, they may exhibit a soil-like or metallized-like flavor due to an oxidation reaction of cell tissues in the high-temperature treatment in drying. It smells.
In this respect, dried vegetables have problems such as inferior flavor to raw vegetables. An object of the present invention is to prevent a dry odor during drying.

─ Drying method in the present invention ─
In general, examples of the drying method in the production of dried green onions include a hot air drying method, a freeze drying method, a vacuum drying method, and a microwave drying method. In the present invention, any of these drying methods can be applied, but in particular, it can be suitably used in the hot air drying method.
Usually, in the hot air drying method, if there is a dryer that supplies hot air, processing is possible, so drying can be realized with simple equipment. It goes without saying that the blanching treatment may be appropriately performed with steam or the like before drying.

─ Drying process ─
The green onions after draining are dried. As for the drying method, a general method can be applied to each drying method.
In particular, in hot air drying, the temperature of the hot air drying can be approximately 30 ° C. to 90 ° C. The time for hot air drying is not particularly limited, but the product is dried until the water content is about 5 to 15% by weight. The time for hot air drying is not particularly limited, but it is about 4 hours to 10 hours when the temperature is about 40 ° C to 80 ° C.
Further, the hot air drying can be performed in two stages. That is, a method of drying at about 80 to 60 ° C. and then continuously drying at a slightly lower temperature of 70 to 50 ° C. can be mentioned.

In the case of freeze-drying, after blanching with steam or the like, after freezing, the shelf temperature is 50 ° C to 80 ° C under reduced pressure (usually a vacuum degree of 0.8 Torr or less) for about 14 to 24 hours. A method of performing a drying process can be mentioned.

─ Addition of allyl isothiocyanate to dried green onions ─
In the present invention, it is preferable to add allyl isothiocyanate as an additive to the dried green onions after drying, in addition to the above-mentioned "immersion in dextrin with aqueous solution-> drying treatment" step.
Here, allyl isothiocyanate is an organic compound containing sulfur, and is represented by its molecular formula CH ₂ CHCH ₂ NCS. It is also a type of pungent ingredient such as mustard and wasabi. It has the property of being easily dissolved in oil.

As a result of diligent research by the present inventors, by adding allyl isothiocyanate to the green onions after hot air drying in addition to the above-mentioned "dextrin treatment + drying" step, the dry odor is synergistically reduced. It was found to be reduced.
Since allyl isothiocyanate is oil-soluble, it may be used in a state of being dissolved in plant or animal oil, or the allyl isothiocyanate may be dissolved in ethanol and used.
As a specific method of addition, there is a method of spraying a liquid fat or oil in which allyl isothiocyanate is dissolved in an amount of 0.5 to 3% by weight on the above-mentioned green onion after hot air drying.
The method of adding allyl isothiocyanate is not limited to the above-mentioned method, and it goes without saying that various methods are possible.

Examples of the present invention will be described below. However, it goes without saying that the present invention is not limited to these examples.

<Test Example 1>
[Example 1]
-Preparation method of dried green onion A commercially available raw green onion (Kujo green onion) was immersed in 200 ppm of sodium hypochlorite for 10 minutes after cutting off the root portion of 5 mm. The green onions after the immersion were cut every 5 mm to prepare cut green onions. The cut onion was washed with running water for 30 minutes, drained, and then weighed.
10% by weight of dextrin (DE40) (Paindex # 6 manufactured by Matsutani Chemical Co., Ltd.) was poured into the drained green onions and immersed for 15 minutes. The soaked green onions were placed in a colander and drained for 10 minutes. The drained green onions were placed in a tray, placed in a hot air drying treatment device, treated at 70 ° C. for 50 minutes, and then further dried at 60 ° C. for 4 hours. The dried green onions after drying were subjected to the following sensory evaluation.

-Evaluation method of dried green onions To suppress the dry odor of the dried green onions, 100 g of boiling water was poured into 0.5 g of the dried green onions, and the sensory evaluation was performed on the green onions. Regarding the evaluation, three skilled panelists evaluated the following points.

-Masking effect: The odor of dried green onions in each example and comparative example was sensory evaluated.
From the viewpoints of (1) the presence or absence of a dry odor and (2) the presence or absence of a green onion odor, the weaker the evaluation and the stronger the (2), the higher the evaluation. The evaluation was made on a scale of 10: (9: weak dry odor, strong green onion odor (good) ⇔ 0: strong dry odor, weak green onion odor (impossible)).

[Example 2] was carried out except that in Example 1, dextrin (DE25) (Matsutani Chemical Co., Ltd. Paindex # 3) was used instead of dextrin (DE40) (Matsutani Chemical Co., Ltd. Paindex # 6). The procedure was the same as in Example 1.

[Example 3] was carried out except that in Example 1, dextrin (DE19) (Matsutani Chemical Co., Ltd. Paindex # 4) was used instead of dextrin (DE40) (Matsutani Chemical Co., Ltd. Paindex # 6). The procedure was the same as in Example 1.

[Example 4] is Example 1 except that dextrin (DE15) (Glister P manufactured by Matsutani Chemical Co., Ltd.) was used instead of dextrin (DE40) (Paindex # 6 manufactured by Matsutani Chemical Co., Ltd.) in Example 1. I went in the same way.

[Example 5] was carried out except that in Example 1, dextrin (DE11) (Matsutani Chemical Co., Ltd. Paindex # 2) was used instead of dextrin (DE40) (Matsutani Chemical Co., Ltd. Paindex # 6). The procedure was the same as in Example 1.

[Example 6] was carried out except that in Example 1, dextrin (DE8) (Matsutani Chemical Co., Ltd. Paindex # 1) was used instead of dextrin (DE40) (Matsutani Chemical Co., Ltd. Paindex # 6). The procedure was the same as in Example 1.

[Example 7] was carried out except that dextrin (DE4) (Matsutani Chemical Co., Ltd. Paindex # 100) was used instead of dextrin (DE40) (Matsutani Chemical Co., Ltd. Paindex # 6) in Example 1. The procedure was the same as in Example 1.

[Example 8] was carried out except that dextrin (DE40) (PAindex # 6 manufactured by Matsutani Chemical Co., Ltd.) was replaced with α-dextrin (CAVAMAX (R) W6 Food manufactured by Cyclochem Co., Ltd.) in Example 1. The procedure was the same as in Example 1.

In Example 1, instead of 10% by weight dextrin (DE40) (Paindex # 6 manufactured by Matsutani Chemical Co., Ltd.), 1% by weight β-cyclodextrin (CAVAMAX (R) W7 Food manufactured by Cyclochem Co., Ltd.) was used. ) Was performed in the same manner as in Example 1.

[Example 10] was carried out except that dextrin (DE40) (PAindex # 6 manufactured by Matsutani Chemical Co., Ltd.) was replaced with γ-cyclodextrin (CAVAMAX (R) W8 Food manufactured by Cyclochem Co., Ltd.) in Example 1. The procedure was the same as in Example 1.

In Example 1, 10% by weight dextrin (DE19) (Matsutani Chemical Co., Ltd. Paindex # 4) was used instead of 10% by weight dextrin (DE40) (Matsutani Chemical Co., Ltd. Paindex # 6). ) And 1% by weight of γ-cyclodextrin (CAVAMAX (R) W8 Food manufactured by Cyclochem Co., Ltd.) were used in the same manner as in Example 1.

In Example 1, [Comparative Example 1] used glucose (anhydrous crystalline glucose TDA-S manufactured by Sanei Saccharification Co., Ltd.) as a monosaccharide instead of dextrin (DE40) (Paindex # 6 manufactured by Matsutani Chemical Co., Ltd.). Except for this, the procedure was the same as in Example 1.

[Comparative Example 2] is the same as that of Example 1 except that dextrin (DE40) (Paindex # 6 manufactured by Matsutani Chemical Co., Ltd.) was replaced with lactose (lactose manufactured by Leprino Co., Ltd.), which is a disaccharide. It was done in the same way.

[Comparative Example 3] is different from that in Example 1 in that dextrin (DE40) (Paindex # 6 manufactured by Matsutani Chemical Co., Ltd.) was replaced with sucrose (granulated sugar EA manufactured by Shiomizu Port Refinery Co., Ltd.), which is a disaccharide. This was done in the same manner as in Example 1.
The results of Examples 1 to 11 and Comparative Examples 1 to 3 are shown in Table 1 below.

─ Result ─

デキストリンを利用した場合において乾燥臭を抑制する効果を確認した。また、使用するデキストリンのＤＥ値は１１〜４０程度が好適であることを判明した。また、デキストリンについては、環状のサイクロデキストリンにおいても効果が見られた。サイクロデキストリンのうちではγ型が特に乾燥臭のマスキング効果が高かった。また、γサイクロデキストリンとデキストリン（ＤＥ１９）を用いた場合、さらに乾燥臭のマスキング効果が高くなった。

The effect of suppressing dry odor was confirmed when dextrin was used. Further, it was found that the DE value of the dextrin to be used is preferably about 11 to 40. As for dextrin, an effect was also observed in the cyclic cyclodextrin. Among the cyclodextrins, the γ type had a particularly high masking effect on the dry odor. Further, when γ-cyclodextrin and dextrin (DE19) were used, the effect of masking the dry odor was further enhanced.

<Test Example 2> When allyl isothiocyanate is further added In addition to the dipping treatment using dextrin in Test Example 1, a method of adding a tasting additive to the dried green onions after the drying treatment is used. It was tested whether the suppression of dry odor could be further suppressed.

[Example 12]
After the dipping treatment with dextrin (DE19) (Paindex # 4 manufactured by Matsutani Chemical Co., Ltd.) of Example 3, a vegetable oil (palm oil) solution (palm oil) of allyl isothiocyanate as an additive was added to 100 g of dried green onions dried with hot air. 5 g of (% by weight) was sprayed using a sprayer, and the dried green onions after the spray were functionally evaluated in the same manner as in Example 1.

[Example 13]
In Example 12, instead of allyl isothiocyanate as an additive, a solution prepared by dissolving isopropyl isothiocyanate in vegetable oil (palm oil) was used in the same manner as in Example 12, except that the treatment was carried out in the same manner as in Example 12.

[Example 14]
In Example 12, instead of allyl isothiocyanate as an additive, a solution prepared by dissolving isobutyl isothiocyanate in vegetable oil (palm oil) was used in the same manner as in Example 12, but the treatment was carried out in the same manner as in Example 12.

[Comparative Example 4]
In Example 1, dried green onions that had been dried without being immersed in an aqueous dextrin solution were prepared, and a vegetable oil (palm oil) solution (1% by weight) of allyl isothiocyanate as an additive was added to 100 g of the dried green onions. ) Was sprayed using a mist spray, and the dried green onions after the spraying were functionally evaluated in the same manner as in Example 1 (in the case of only allyl isothiocyanate treatment without dextrin immersion treatment). The results are shown in Table 2.

It was found that the addition of allyl isothiocyanate in addition to the dextrin treatment synergistically improves the masking effect of dry odor. On the other hand, isopropyl isothiocyanate and isobutyl isothiocyanate, which are sulfur-containing additives of the same type as allyl isothiocyanate, did not show a synergistic improvement effect of masking of dry odor.

Claims (3)

A method for suppressing the dry odor of dried green onions, which comprises immersing raw green onions in an aqueous dextrin solution having a DE value of 11 to 40 and then drying them by a hot air drying method .
1) The process of cutting raw green onions,
2) A step of immersing the cut green onion in an aqueous solution containing dextrin having a DE value of 11-40.
3) The step of draining the green onions soaked in the dextrin,
4) A method for suppressing a dry odor of dried green onions , which comprises each step of drying the green onions after draining by a hot air drying method .
The method for suppressing the dry odor of dried green onions according to claim 1 or 2, wherein the method for suppressing the dry odor of dried green onions includes a step of adding allyl isothiocyanate to the dried green onions after drying.

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