JP6902520B2 - Manufacturing method of dried fruits and dried fruits and dried fruits for food processing - Google Patents
Manufacturing method of dried fruits and dried fruits and dried fruits for food processing Download PDFInfo
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
本発明は、生果実片である生リンゴ片又は生ナシ片を乾燥したドライフルーツの製造法及びドライフルーツ並びに食品加工用ドライフルーツに関するものである。 The present invention relates to a method for producing a dried fruit obtained by drying a raw apple piece or a raw pear piece which is a raw fruit piece, a dried fruit, and a dried fruit for food processing.
市販されている乾燥リンゴ等の従来のドライフルーツの多くは、生果実を切断した生果実片を天日等で自然乾燥して得られているものである。このように自然乾燥する従来のドライフルーツの製造方法は乾燥に長時間を要し、得られたドライフルーツは乾燥程度にバラツキがあり且つ硬い食感を呈する。また、自然乾燥して得られたドライフルーツは、生果実片に有しているポリフェノールオキシダーゼ等の酸化酵素（褐変酵素）が失活しておらず、水やシロップ等の調味液に浸漬して膨潤したとき、褐変することがある。 Most of the conventional dried fruits such as dried apples on the market are obtained by naturally drying fresh fruit pieces obtained by cutting fresh fruits in the sun or the like. In the conventional method for producing dried fruits that are naturally dried in this way, it takes a long time to dry, and the obtained dried fruits have a variation in the degree of drying and have a hard texture. In addition, the dried fruits obtained by natural drying are not inactivated by oxidases (browning enzymes) such as polyphenol oxidase contained in the fresh fruit pieces, and are immersed in a seasoning liquid such as water or syrup. When swollen, it may turn brown.
このように自然乾燥を施す従来のドライフルーツの製造方法に対し、生果実片に熱風乾燥や減圧乾燥の強制乾燥を施してドライフルーツを製造することもなされている。熱風乾燥や減圧乾燥して得られたドライフルーツは、乾燥程度のバラツキが減少しているが、依然として硬い食感を呈するものである。しかも、乾燥温度が高温の熱風乾燥を施したドライフルーツは、酸化酵素が失活しているものの、生果実片の有している特有の風味が消滅している。熱風乾燥よりも低温の乾燥温度の減圧乾燥を施したドライフルーツは、生果実片の有している特有の風味が感じられるものの、酸化酵素が失活されておらず、水やシロップ等の調味液に浸漬して膨潤したとき、褐変することがある。更に、これらの従来のドライフルーツは、水に浮く見掛け比重を有しており、水やシロップ等の調味液に浸漬して膨潤するとき、ドライフルーツ内に水や調味液を十分に浸透するまで時間がかかる。 In contrast to the conventional method for producing dried fruits, which is naturally dried in this way, it is also possible to produce dried fruits by subjecting fresh fruit pieces to forced drying such as hot air drying or vacuum drying. The dried fruits obtained by hot air drying or vacuum drying have a reduced degree of variation in drying, but still have a hard texture. Moreover, although the oxidase is inactivated in the dried fruit that has been dried with hot air having a high drying temperature, the peculiar flavor of the fresh fruit piece has disappeared. Dried fruits that have been dried under reduced pressure at a drying temperature lower than hot air drying have the unique flavor of fresh fruit pieces, but the oxidase is not inactivated and the seasoning of water, syrup, etc. When immersed in a liquid and swollen, it may turn brown. Furthermore, these conventional dried fruits have an apparent specific gravity that floats on water, and when they are immersed in a seasoning liquid such as water or syrup and swell, until the water or seasoning liquid sufficiently penetrates into the dried fruit. time consuming.
また、下記特許文献１には、トレハロース溶液に生リンゴ片を浸漬したリンゴ含有溶液を減圧下で保持して、生リンゴ内にトレハロース溶液を含浸し、 次いで、リンゴ含有溶液を加熱処理して、生リンゴ片に含有されている酸化酵素を失活させた後、リンゴ含有溶液を減圧下で加熱して水分を蒸発する蒸発処理を施しつつ、トレハロース溶液をリンゴ内に浸透せしめ、 その後、トレハロースを含浸したリンゴに乾燥処理を施すことにより、蜜色状で且つリンゴの風味を呈し、全体に甘味料としてのトレハロースが含浸されている乾燥リンゴが得られることが記載されている。 Further, in Patent Document 1 below, an apple-containing solution obtained by immersing raw apple pieces in a trehalose solution is held under reduced pressure, the raw apple is impregnated with the trehalose solution, and then the apple-containing solution is heat-treated. After inactivating the oxidase contained in the raw apple pieces, the apple-containing solution is heated under reduced pressure to evaporate the water, and the trehalose solution is permeated into the apple. It is described that by subjecting an impregnated apple to a drying treatment, a dried apple that is honey-colored and has an apple flavor and is entirely impregnated with trehalose as a sweetener can be obtained.
更に、下記特許文献２には、生果実片としての生リンゴ片や生ナシ片を電子レンジにより加熱し、細胞組織を破壊して乾燥を促進させ且つ酸化酵素を失活させた後、熱風乾燥を施すことにより、砂糖等の添加物を用いず、色彩や物性が優れたドライフルーツが得られることが記載されている。 Further, in Patent Document 2 below, raw apple pieces and raw pear pieces as raw fruit pieces are heated by a microwave oven to destroy cell tissues to promote drying and inactivate oxidase, and then hot air drying. It is described that by applying the above, dried fruits having excellent color and physical properties can be obtained without using additives such as sugar.
前述した特許文献１で得られるトレハロース含浸乾燥リンゴは、酸化酵素が失活され、食感も柔らかく、水に沈む見掛け比重を有しているが、甘味料のトレハロースにより、生リンゴ特有の風味がマスキングされ、甘すぎる食味を呈している。更に、甘味料としてのトレハロースの価格が高く、得られた乾燥リンゴの単価も甘味料等が無添加の従来の乾燥リンゴよりも高価になる。従って、甘味料等の食品添加物や調味料が無添加であって、褐変を十分に抑制でき、良好な食感と生リンゴの風味とを呈する安価な乾燥リンゴが望まれている。 The trehalose-impregnated dried apple obtained in Patent Document 1 described above has an apparent specific gravity of being submerged in water due to deactivation of oxidase and a soft texture. However, the flavor peculiar to raw apple is obtained by the sweetener trehalose. It is masked and has an overly sweet taste. Further, the price of trehalose as a sweetener is high, and the unit price of the obtained dried apple is higher than that of the conventional dried apple to which no sweetener or the like is added. Therefore, there is a demand for inexpensive dried apples that do not contain food additives such as sweeteners or seasonings, can sufficiently suppress browning, and have a good texture and flavor of raw apples.
また、特許文献２で得られるドライフルーツは、砂糖等の添加物を用いずに安定した特性のドライフルーツが得られるが、本発明者等の検討によれば、このドライフルーツはスポンジ状の食感を呈するものであり、水に浮く見掛け比重を有しているものであった。 Further, as the dried fruit obtained in Patent Document 2, a dried fruit having stable characteristics can be obtained without using additives such as sugar, but according to the study by the present inventors, this dried fruit is a sponge-like food. It gave a feeling and had an apparent specific gravity floating on water.
本発明は前記の課題を解決するためになされたもので、生果実の風味と良好な食感とを呈し、水に沈む見掛け比重を有するドライフルーツの製造法及びドライフルーツ並びに食品加工用ドライフルーツを提供することを目的とする。 The present invention has been made to solve the above-mentioned problems, and is a method for producing a dried fruit having an apparent specific gravity of submerging in water, exhibiting a flavor and a good texture of a fresh fruit, and a method for producing a dried fruit and a dried fruit for food processing. The purpose is to provide.
前記の目的を達成するためになされた本発明は、食品添加物・調味料が無添加の水に生果実片である生リンゴ片又は生ナシ片を浸漬した状態で−０．０１〜−０．１ＭＰａ（ゲージ圧）の減圧下で３０秒〜２４時間保持し、前記生果実片内の気泡を水に置換する水置換処理を施した後、前記生果実片を浸漬水に浸漬した状態で加熱して、前記生果実片に含有されている酸化酵素の失活処理と殺菌処理とを施し、次いで、前記浸漬水から取り出した前記生果実片を減圧乾燥してドライフルーツ片を得ることを特徴とするドライフルーツの製造方法である。 The present invention made to achieve the above object is -0.01 to -0 in a state where raw apple pieces or raw pear pieces, which are raw fruit pieces, are immersed in water to which no food additive / seasoning is added. .. Hold under reduced pressure of 1 MPa (gauge pressure) for 30 seconds to 24 hours, perform water replacement treatment to replace air bubbles in the fresh fruit pieces with water, and then immerse the fresh fruit pieces in immersion water. It is heated to inactivate and sterilize the oxidase contained in the fresh fruit piece, and then the fresh fruit piece taken out from the soaking water is dried under reduced pressure to obtain a dried fruit piece. It is a characteristic method for producing dried fruits.
前記失活処理と前記殺菌処理では、前記浸漬水を８５〜１３０℃で５分〜２時間保持することにより、生果実片内の酸化酵素を確実に失活でき且つ殺菌もでき好ましい。 In the deactivation treatment and the sterilization treatment, holding the soaking water at 85 to 130 ° C. for 5 minutes to 2 hours is preferable because the oxidase in the fresh fruit piece can be reliably deactivated and sterilized.
前記減圧乾燥を、前記生果実片の載置雰囲気を２０〜６０℃に保持して最大値５００ｍｍＨ2Ｏ以下の減圧下で施すことにより、水置換処理を施した生果実片を確実に乾燥でき好ましい。 The vacuum drying, the maximum value 500mmH 2 O less under reduced pressure facilities Succoth holds placed atmosphere of the raw fruit pieces in 20 to 60 ° C., to ensure the raw fruit pieces subjected to water replacement treatment Drying It is preferable.
前記減圧乾燥又は前記加熱乾燥を、前記減圧乾燥を、得られるドライフルーツ片の前記水置換処理前の生果実片に対する歩留率が３５質量％以下となるまで施すことにより、得られたドライフルーツ片の保存の容易化を図ることができ好ましい。 The vacuum drying or the heat-drying, the vacuum drying, by yield rate for the raw fruit pieces before the water replacement processing of the resulting dried fruit pieces applied until 35 mass% or less, the resulting dried fruit It is preferable because it can facilitate the storage of pieces.
本発明は、上述したドライフルーツの製造方法で得られたドライフルーツ片であることを特徴とするドライフルーツ片である。 The present invention is a dried fruit piece, which is a dried fruit piece obtained by the above-mentioned method for producing a dried fruit .
前記ドライフルーツ片は、水中に投入したとき、前記水中に沈降するものであることにより、水やシロップ等の調味液中にドライフルーツ片が沈降し、ドライフルーツ片内に迅速い水や調味液が浸透できる。When the dried fruit pieces are put into water, they settle in the water, so that the dried fruit pieces settle in a seasoning liquid such as water or syrup, and the dried fruit pieces are swiftly watered or seasoned. Can penetrate.
本発明は、上述したドライフルーツ片が食品加工に用いられるものであることを特徴する食品加工用ドライフルーツ片である。 The present invention is a dried fruit piece for food processing, characterized in that the above-mentioned dried fruit piece is used for food processing.
本発明に係るドライフルーツの製造方法によれば、生果実片に含有されている酸化酵素が失活されており、且つ水に沈降する見掛け比重を有しているドライフルーツを得ることができる。このドライフルーツを食すると、適度な歯ごたえと生果実片の有している風味を感じることができ、美味しく食することができる。また、得られたドライフルーツを菓子やパン等に添加される食品加工品に用いるとき、ドライフルーツを水やシロップ等の調味液に浸漬し膨潤させてから菓子やパン等の原料に添加する場合がある。このような場合であっても、本発明に係るドライフルーツは、水に沈降する見掛け比重を有しているから、水やシロップ等の調味液中にドライフルーツが沈降し、ドライフルーツ内に迅速に水や調味液が浸透してドライフルーツを迅速に膨潤できる。 According to the method for producing a dried fruit according to the present invention, it is possible to obtain a dried fruit in which the oxidase contained in the fresh fruit piece is inactivated and has an apparent specific gravity settled in water. When you eat this dried fruit, you can feel the appropriate texture and the flavor of the fresh fruit pieces, and you can eat it deliciously. When the obtained dried fruit is used for a processed food product to be added to confectionery or bread, the dried fruit is soaked in a seasoning liquid such as water or syrup to swell and then added to a raw material such as confectionery or bread. There is. Even in such a case, since the dried fruit according to the present invention has an apparent specific gravity of settling in water, the dried fruit is settled in a seasoning liquid such as water or syrup, and the dried fruit is rapidly settled in the dried fruit. Water and seasoning liquid can penetrate into the syrup and swell the dried fruits quickly.
以下、本発明を詳細に説明するが、本発明の範囲はこれらに限定されるものではない。 Hereinafter, the present invention will be described in detail, but the scope of the present invention is not limited thereto.
本発明のドライフルーツの製造方法に用いる生果実としては、リンゴ、ナシ、ワッサー、ネクタリン、プルーン、イチジクを挙げることができ、リンゴ、ナシが最適である。これらの生果実は、その細胞間隙に気泡が存在しているものである。このことは生果実片の切断面が白っぽく見えることからも明らかである。 Examples of the fresh fruit used in the method for producing the dried fruit of the present invention include apple, pear, wasser, nectarine, prunes, and fig, and apple and pear are the most suitable. These fresh fruits have air bubbles in their intercellular spaces. This is clear from the fact that the cut surface of the fresh fruit piece looks whitish.
生果実としてのリンゴ又はナシは、芯を除去して切片に切断する。切断した生リンゴ片又は生ナシ片の生果実片（以下、単に生果実片という。）は、食品添加物・調味料が無添加の水に浸漬した状態で減圧下又は加圧下で保持し、生果実片内の気泡を水に置換する水置換処理を施す。この水置換処理により、生果実片の細胞間隙の気泡が水に置換される。このことは、生果実片の切断面の白っぽさが消滅して透明感を呈することから判る。このような水置換処理としては、生果実片を水に浸漬してゲージ圧で−０．０１〜−０．１ＭＰａ（好ましくは−０．０５〜−０．１ＭＰａ）の減圧下で３０秒〜２４時間保持すること、或いは０．０１〜３００ＭＰａ（好ましくは０．０２〜１００ＭＰａ）の加圧下で１分〜２４時間保持することが好ましい。
尚、この水置換処理では、減圧下での処理終了後に、加圧下で再処理してもよく、加圧下での処理終了後に、減圧下で再処理してもよい。
For apples or pears as fresh fruits, the core is removed and cut into sections. The cut raw apple pieces or raw fruit pieces (hereinafter, simply referred to as raw fruit pieces) are held under reduced pressure or pressure while being immersed in water containing no food additives or seasonings. A water replacement treatment is performed to replace the bubbles in the fresh fruit pieces with water. By this water replacement treatment, the bubbles in the intercellular spaces of the fresh fruit pieces are replaced with water. This can be seen from the fact that the whitishness of the cut surface of the fresh fruit piece disappears and a transparent feeling is exhibited. As such a water replacement treatment, the fresh fruit pieces are immersed in water and the gauge pressure is -0.01 to -0.1 MPa (preferably -0.05 to -0.1 MPa ) under reduced pressure for 30 seconds to be performed. It is preferably held for 24 hours, or for 1 minute to 24 hours under a pressure of 0.01 to 300 MPa (preferably 0.02 to 100 MPa).
In this water replacement treatment, the treatment may be reprocessed under pressure after the treatment under reduced pressure is completed, or may be reprocessed under reduced pressure after the treatment under pressure is completed.
上述した水置換処理を施すことなく生果実片を乾燥したとしても、生果実片内の気泡存在箇所では、空気の存在で伝熱が気泡非存在箇所に比較して劣ることから、果実片全体の乾燥が遅くなる。また、このように、気泡存在箇所と気泡非存在箇所との伝熱差により乾燥程度にバラツキが生じる。このバラツキを解消すべく乾燥程度を高くするほど、得られるドライフルーツは硬くなって著しく歯ざわり等の食感が著しく低下する。 Even if the fresh fruit piece is dried without the above-mentioned water replacement treatment, the heat transfer is inferior in the presence of air bubbles in the fresh fruit piece as compared with the place where no bubbles are present. Drying is slow. Further, in this way, the degree of drying varies due to the difference in heat transfer between the location where the bubbles exist and the location where the bubbles do not exist. As the degree of drying is increased in order to eliminate this variation, the obtained dried fruit becomes harder and the texture such as texture is significantly reduced.
水置換処理では、生果実片に含有されているポリフェノールオキシダーゼ等の酸化酵素（褐変酵素）が失活しておらず且つ十分な殺菌も施されていないことから、生果実片を水に浸漬した状態で加熱し、生果実片内の酸化酵素の失活処理と殺菌処理とを施す。この加熱処理は、生果実片の浸漬水を８５〜１３０℃（好ましくは８５〜１２０℃）で５分〜２時間（好ましくは５〜４５分間）保持することが好ましい。 In the water replacement treatment, the raw fruit pieces were immersed in water because the oxidases (browning enzymes) such as polyphenol oxidase contained in the fresh fruit pieces were not inactivated and were not sufficiently sterilized. It is heated in this state and subjected to deactivation treatment and sterilization treatment of the oxidase in the fresh fruit piece. In this heat treatment, it is preferable to keep the soaking water of the fresh fruit pieces at 85 to 130 ° C. (preferably 85 to 120 ° C.) for 5 minutes to 2 hours (preferably 5 to 45 minutes).
上述した水置換処理、失活処理及び殺菌処理を、生果実片と食品添加物・調味料が無添加の水とが収納された容器内を所定の減圧下又は加圧下とし、水を所定温度に加熱することにより行うことができる。容器としては、レトルト用のプラスチック製の包装容器を用いることができる。この包装容器を用い、水と生果実片とを収納して所定の減圧状態又は加圧状態とした包装容器を沸騰水に浸けて水を所定温度に加熱することにより、水置換処理、失活処理及び殺菌処理を簡単に施すことができる。 The above-mentioned water replacement treatment, deactivation treatment, and sterilization treatment are carried out by subjecting the container containing the fresh fruit pieces and water containing no food additives / seasonings to a predetermined reduced pressure or pressure, and keeping the water at a predetermined temperature. It can be done by heating to. As the container, a plastic packaging container for retort pouch can be used. Using this packaging container, a packaging container in which water and fresh fruit pieces are stored and put into a predetermined depressurized or pressurized state is immersed in boiling water to heat the water to a predetermined temperature, thereby performing water replacement treatment and deactivation. The treatment and sterilization treatment can be easily performed.
水置換処理、失活処理及び殺菌処理を水に浸漬状態で施した生果実片は、浸漬水から取り出して水切りをしてから、減圧乾燥又は加熱乾燥することにより、ドライフルーツを得ることができる。減圧乾燥としては、生果実片の載置雰囲気を２０〜６０℃（好ましくは３０〜５０℃）に保持して５００ｍｍＨ2Ｏ以下の減圧下とすることが好ましい。また、加熱乾燥としては、生果実片の載置雰囲気を大気圧下で２０〜７５℃（好ましくは４０〜６０℃）の加熱下で施すことが好ましい。この減圧乾燥又は加熱乾燥は、得られるドライフルーツの水置換処理前の生果実片に対する歩留率が３５質量％以下（好ましくは２０質量％以下、特に好ましくは１８〜８質量％）となるまで施すことが、得られたドライフルーツの保管の容易化の観点から好ましい。歩留率が３５質量％を超えるドライフルーツは、カビが生じ易くなり保管に特別の注意を要する。 Fresh fruit pieces that have been subjected to water substitution treatment, deactivation treatment, and sterilization treatment in a state of being immersed in water can be obtained by taking them out of the immersion water, draining them, and then drying them under reduced pressure or heating. .. Vacuum The drying, it is preferable that the holding to 500mmH 2 O or less under reduced pressure of the 20 to 60 ° C. The placement atmosphere raw fruit pieces (preferably 30 to 50 ° C.). Further, as the heat drying, it is preferable to heat and dry the fresh fruit pieces under atmospheric pressure at 20 to 75 ° C. (preferably 40 to 60 ° C.). This vacuum drying or heat drying is carried out until the yield rate of the obtained dried fruit with respect to the fresh fruit piece before the water replacement treatment becomes 35% by mass or less (preferably 20% by mass or less, particularly preferably 18 to 8% by mass). It is preferable to apply it from the viewpoint of facilitating storage of the obtained dried fruit. Dried fruits with a yield rate of more than 35% by mass are prone to mold and require special care in storage.
このようにして得られた本発明のドライフルーツは、生果実片に含有されている酸化酵素が失活されており、且つ水中に投入したとき、水中に沈降する見掛け比重を有しているものである。このような本発明のドライフルーツは、水置換処理することなく加熱乾燥又は減圧乾燥して得られたドライフルーツに比較して、透明感を呈するものである。このことから、水置換処理を施した生果実片を加熱乾燥又は減圧乾燥する際に、生果実片の細胞が壊されておらず且つ細胞間隙が水で満たされていることから、生果実片内の水が蒸発されるにつれて細胞壁が密着状態となって内部の隙間を減少でき、水に沈む見掛け比重を有するドライフルーツが得られたものと推察される。また、乾燥に供する生果実片は、その細胞間隙が水で満たされていることから、生果実片内の熱伝導差を可及的に少なくでき、果実片全体の乾燥速度が速くなり、且つ一様に乾燥できる。その結果、得られたドライフルーツは、過乾燥部分が可及的に少なく且つ細胞壁が密着状態にあるから、適度な歯ごたえの食感を呈する。しかも、生果実片を食品添加物・調味料が無添加の水で処理していることから、ドライフルーツを食するとき、生果実片の風味を感じることができる。更に、ドライフルーツ内の酸化酵素が失活されているから、水やシロップ等の調味液で膨潤したとき、その褐変を抑制できる。 The dried fruit of the present invention thus obtained has an oxidase contained in a fresh fruit piece inactivated and has an apparent specific gravity of settling in water when it is put into water. Is. Such a dried fruit of the present invention exhibits a transparent feeling as compared with a dried fruit obtained by heat-drying or vacuum-drying without water substitution treatment. From this, when the fresh fruit pieces subjected to the water replacement treatment are dried by heating or under reduced pressure, the cells of the fresh fruit pieces are not destroyed and the cell gaps are filled with water. Therefore, the fresh fruit pieces are filled with water. It is presumed that as the water inside evaporates, the cell walls become in close contact with each other and the internal gaps can be reduced, resulting in a dried fruit having an apparent specific gravity that sinks in water. Further, since the intercellular spaces of the fresh fruit pieces to be dried are filled with water, the difference in heat conduction in the fresh fruit pieces can be reduced as much as possible, the drying rate of the whole fruit pieces becomes high, and the drying rate of the whole fruit pieces is increased. Can be dried uniformly. As a result, the obtained dried fruit has an appropriate chewy texture because the overdried portion is as small as possible and the cell wall is in close contact with the cell wall. Moreover, since the raw fruit pieces are treated with water containing no food additives or seasonings, the flavor of the fresh fruit pieces can be felt when eating the dried fruits. Furthermore, since the oxidase in the dried fruit is inactivated, browning can be suppressed when it is swollen with a seasoning liquid such as water or syrup.
このような本発明のドライフルーツは、そのまま食すると、適度な歯ざわりと生果実片の風味との良好な食感を呈するものである。一方、生果実片に水置換処理することなく乾燥した従来のドライフルーツは、本発明のドライフルーツに比較して全体に白っぽく、硬い歯ざわりであり、生果実片の風味が感じられないものであった。 When the dried fruit of the present invention is eaten as it is, it exhibits a good texture with an appropriate texture and a flavor of fresh fruit pieces. On the other hand, the conventional dried fruit dried without water substitution treatment on the fresh fruit piece has a whitish and hard texture as a whole as compared with the dried fruit of the present invention, and the flavor of the fresh fruit piece is not felt. It was.
また、本発明のドライフルーツは、菓子やパン等の原料に添加する加工用としても好適に用いることができ、菓子やパン等の加工品に生果実片の風味を付加できる。このようにドライフルーツを加工原料に添加する際に、ドライフルーツを水やシロップ等の調味液に浸漬して膨潤状態とすることがあるが、本発明のドライフルーツは、水に沈む見掛け比重を有しているから、投入された水や調味液に沈み、水や調味液を迅速に内部に吸収して短時間で膨潤状態にできる。一方、生果実片に水置換処理することなく乾燥した従来のドライフルーツは、内部に気泡が残留し、水に浮く見掛け比重を有しており、投入された水や調味液に浮き、水や調味液を吸収して十分に膨潤するまで長時間を要した。 Further, the dried fruit of the present invention can be suitably used for processing to be added to raw materials such as confectionery and bread, and the flavor of raw fruit pieces can be added to processed products such as confectionery and bread. When the dried fruit is added to the processing raw material in this way, the dried fruit may be immersed in a seasoning liquid such as water or syrup to cause a swelling state, but the dried fruit of the present invention has an apparent specific gravity of sinking in water. Since it has, it sinks in the added water and seasoning liquid, and can quickly absorb the water and seasoning liquid inside to make it swell in a short time. On the other hand, conventional dried fruits that have been dried without water replacement treatment on fresh fruit pieces have an apparent specific gravity that floats on water with bubbles remaining inside, and floats on the added water or seasoning liquid, and water or It took a long time to absorb the seasoning liquid and swell sufficiently.
ところで、前述した特許文献２のように、電子レンジを用いてマイクロ波を、水置換処理を施すことなく生果実片に照射し、細胞組織を破壊して乾燥を促進させ且つ酸化酵素を失活させた後、熱風乾燥を施して得られたドライフルーツは、生果実片の細胞組織がマイクロ波で破壊されていることから、スポンジ状の食感を呈するものであって、水に浮かぶ見掛け比重を有するものであった。 By the way, as in Patent Document 2 described above, a microwave oven is used to irradiate fresh fruit pieces with microwaves without water substitution treatment to destroy cell tissues, promote drying, and inactivate oxidases. The dried fruit obtained by hot air drying after being allowed to have a spongy texture because the cell tissue of the fresh fruit piece is destroyed by microwaves, and has an apparent specific gravity floating on water. Was to have.
（実施例１）
リンゴ（品種：ふじ）の芯を除去し六つ切りして生リンゴ片とした。この生リンゴ片をレトルト用のプラスチック製の包装容器に入れ、生リンゴ片に対して４０〜４５質量％の水（蒸留水）を添加した。この包装容器を減圧状態（−０．０９ＭＰａ（ゲージ圧））にして密封し１時間保持して、生リンゴ片内の気泡を水に置換する水置換処理をした。水置換処理を施した生リンゴ片は透明感を有するものであった。更に、生リンゴ片と水とが減圧状態で密封された包装容器を沸騰水中に投入し３０分間保持して、生リンゴ片の酸化酵素の失活処理と殺菌処理とを施した。次いで、包装容器を開いて生リンゴ片を取り出して乾燥した。この乾燥は、生リンゴ片を４５℃に保持されている減圧雰囲気（２５０ｍｍＨ２Ｏ）に１２時間載置して行った。得られた乾燥リンゴの歩留率（水置換処理前の生リンゴ片に対する乾燥リンゴの質量割合）は約１２質量％であった。得られた乾燥リンゴは、透明感のある飴色であって、水に投入したとき、水に沈降する見掛け比重を有していた。
(Example 1)
The core of the apple (variety: Fuji) was removed and cut into six pieces to make raw apple pieces. The raw apple pieces were placed in a plastic packaging container for retort, and 40 to 45% by mass of water (distilled water) was added to the raw apple pieces. This packaging container was placed under reduced pressure (−0.09 MPa (gauge pressure) ), sealed, and held for 1 hour to perform a water replacement treatment in which air bubbles in the raw apple pieces were replaced with water. The fresh apple pieces subjected to the water replacement treatment had a transparent feeling. Further, a packaging container in which raw apple pieces and water were sealed under reduced pressure was put into boiling water and held for 30 minutes to inactivate and sterilize the oxidase of the raw apple pieces. Then, the packaging container was opened and the raw apple pieces were taken out and dried. This drying was carried out by placing the raw apple pieces in a reduced pressure atmosphere (250 mmH 2 O) maintained at 45 ° C. for 12 hours. The yield rate of the obtained dried apples (the mass ratio of the dried apples to the raw apple pieces before the water replacement treatment) was about 12% by mass. The obtained dried apple had a transparent amber color and had an apparent specific gravity of settling in water when it was put into water.
（比較例１）
生リンゴ片に天日乾燥と類似した乾燥を施して乾燥リンゴを得た。すなわち、実施例１において、生リンゴ片に水置換処理、酸化酵素の失活処理及び殺菌処理を施すことなく、生リンゴ片に直接実施例１と同様の減圧乾燥を施して、歩留率約１０質量％の天日乾燥に類似した乾燥リンゴを得た。この乾燥リンゴは、白っぽい外観であって、水に投入したとき、水に浮く見掛け比重を有しているものであった。
(Comparative Example 1)
Fresh apple pieces were dried in a manner similar to sun-dried to obtain dried apples. That is, in Example 1, the raw apple pieces were directly dried under reduced pressure in the same manner as in Example 1 without water substitution treatment, oxidase deactivation treatment, and sterilization treatment, and the yield rate was about about 1. 10% by weight sun-dried similar dried apples were obtained. This dried apple had a whitish appearance and had an apparent specific gravity that floated on water when it was put into water.
（実施例２）
乾燥リンゴの色相
実施例１及び比較例１で得られた乾燥リンゴの表面及び切断面の色相を分光測色計（コニカミノルタ株式会社製ＣＭ−５）で調査し、その結果を下記表１に示す。
(Example 2)
Hue of dried apple The hue of the surface and cut surface of the dried apple obtained in Example 1 and Comparative Example 1 was investigated with a spectrophotometer (CM-5 manufactured by Konica Minolta Co., Ltd.), and the results are shown in Table 1 below. Shown.
表１から明らかなように、実施例１の乾燥リンゴは生リンゴ片の内部の気泡を水置換してから乾燥していることにより、表面と切断面（内部）との色差は大きくない。一方、比較例１の乾燥リンゴは表面及び切断面（内部）のＬの値（明度）が実施例１の乾燥リンゴよりも大きく、白っぽいことを示している。このことは、比較例１の乾燥リンゴは、生リンゴ片の内部の気泡を水置換することなく乾燥しているから、乾燥リンゴの内部に気泡が多量に存在していることを示しており、比較例１の乾燥リンゴが水に浮かぶ見掛け比重を有していることからも判る。 As is clear from Table 1, since the dried apples of Example 1 are dried after replacing the bubbles inside the raw apple pieces with water, the color difference between the surface and the cut surface (inside) is not large. On the other hand, the dried apple of Comparative Example 1 has a larger L value (brightness) on the surface and the cut surface (inside) than the dried apple of Example 1, indicating that it is whitish. This indicates that since the dried apple of Comparative Example 1 is dried without replacing the bubbles inside the raw apple piece with water, a large amount of bubbles are present inside the dried apple. It can also be seen from the fact that the dried apple of Comparative Example 1 has an apparent specific gravity floating on water.
（実施例３）
乾燥リンゴの褐変
実施例１の乾燥リンゴと比較例１の乾燥リンゴとの各々を水に浸漬して一晩載置してから水浸漬処理前後の褐変度を測定した。その結果を下記表２に示す。
(Example 3)
Browning of dried apples Each of the dried apples of Example 1 and the dried apples of Comparative Example 1 was immersed in water and placed overnight, and then the degree of browning before and after the water immersion treatment was measured. The results are shown in Table 2 below.
表２から明らかなように、酸化酵素の失活処理を施した実施例１の乾燥リンゴは水浸漬処理の前後で褐変は殆ど進行していないが、酸化酵素の失活処理を施していない比較例１の乾燥リンゴは水浸漬処理後に褐変は進行している。ここで、表２の褐変度の測定は下記の方法で行った。
（１）水浸漬処理前の褐変度
乾燥リンゴ片の重量に対し、２倍量の蒸留水を加え、直ちにミキサーにて破砕したものに対して、同量のエタノール（試薬特級99.5％）を添加し撹拌後に濾過した。得られた濾液を４２０ｎｍの波長で吸光度測定をし、水浸漬処理前の褐変度とした。
（２）水浸漬処理後の褐変度
乾燥リンゴ片の重量に対し、２倍量の蒸留水を加えてから一晩冷蔵庫に載置して膨潤した後、ミキサーにて破砕したものに対して、同量のエタノール（試薬特級99.5％）を添加し撹拌後に濾過した。得られた濾液を４２０ｎｍの波長で吸光度測定をし、水浸漬処理後の褐変度とした。
As is clear from Table 2, the dried apples of Example 1 subjected to the oxidase deactivation treatment hardly progressed to browning before and after the water immersion treatment, but the comparison was made without the oxidase deactivation treatment. The dried apple of Example 1 is browning after being soaked in water. Here, the degree of browning in Table 2 was measured by the following method.
(1) Browning degree before water immersion treatment Add twice the amount of distilled water to the weight of dried apple pieces, and immediately add the same amount of ethanol (reagent special grade 99.5%) to the one crushed with a mixer. After stirring, the mixture was filtered. The obtained filtrate was measured for absorbance at a wavelength of 420 nm to determine the degree of browning before the water immersion treatment.
(2) Degree of browning after water immersion treatment Add twice the amount of distilled water to the weight of dried apple pieces, place in a refrigerator overnight to swell, and then crush with a mixer. The same amount of ethanol (special grade reagent 99.5%) was added, and the mixture was stirred and then filtered. The obtained filtrate was measured for absorbance at a wavelength of 420 nm and used as the degree of browning after immersion in water.
（実施例４）
官能試験
年齢が２０歳代〜５０歳代のパネラー１２名（男性５名、女性７名 計１２名）により、実施例１の乾燥リンゴと比較例１の乾燥リンゴとの官能試験を行った。この官能試験では、外観、リンゴの風味、食感及び好き・嫌いの観点から評価した。評価は、とても良い（２点）、良い（１点）、普通（０点）、悪い（−１点）、とても悪い（−２点）で点数化した。その観点の各々について、各パネラーの評価点を合計した結果を表２に示す。
(Example 4)
Sensory test A sensory test was conducted between the dried apples of Example 1 and the dried apples of Comparative Example 1 by 12 panelists (5 males and 7 females, 12 in total) in their 20s to 50s. In this sensory test, evaluation was made from the viewpoints of appearance, apple flavor, texture and likes / dislikes. The evaluation was scored as very good (2 points), good (1 point), normal (0 points), bad (-1 point), and very bad (-2 points). Table 2 shows the results of summing the evaluation points of each panelist for each of the viewpoints.
表３から明らかなように、実施例１の乾燥リンゴが、比較例１の乾燥リンゴよりも外観、リンゴの風味、食感及び好き・嫌いのいずれの観点でも優れていた。 As is clear from Table 3, the dried apples of Example 1 were superior to the dried apples of Comparative Example 1 in terms of appearance, apple flavor, texture, and likes / dislikes.
（比較例２）
リンゴ（品種：ふじ）を剥皮し、芯を除去して六つ切りして生リンゴ片とした。この生リンゴ片を０．１％濃度のビタミンＣ溶液に浸漬した後、レトルト用のプラスチック製の包装容器に入れ、生リンゴ片に対して濃度４０％のトレハロース溶液をリンゴ片重量の1／2重量となるよう添加した。この包装容器を真空包装機（真空度９９％）にして密封し、一晩保持してトレハロース溶液をリンゴ片内に浸透させた。トレハロース溶液の浸透した生リンゴ片は透明感を有するものであった。更に、トレハロース溶液の浸透した生リンゴ片を前記包装容器のまま沸騰水中に投入し３０分間保持して、生リンゴ片の酸化酵素の失活処理と殺菌処理とを施した。次いで、包装容器を開封し、容器内のリンゴ片とトレハロース溶液を真空調理釜に投入し、減圧雰囲気下（−０．０５〜−０．０９ＭＰａ）で６５℃（約４５分間）の濃縮工程を経た後、真空調理釜よりリンゴ片を取り出して乾燥した。この乾燥は、リンゴ片を４５℃に保持されている減圧雰囲気（２５０ｍｍＨ２Ｏ）に４８時間載置して行った。得られたトレハロース添加乾燥リンゴの歩留率（トレハロース溶液浸透処理前の生リンゴ片に対するトレハロース添加乾燥リンゴの質量割合）は約３２重量％であった。得られたトレハロース添加乾燥リンゴは、表面が白く粉の析出した状態で内部は透明感のある鮮やかな黄色であって、水に投入したとき、水に沈降する見掛け比重を有していた。
得られたトレハロース添加乾燥リンゴは、透明感のある鮮やかな黄色状であって、柔らかな食感を呈するものであったが、甘すぎるものであった。
(Comparative Example 2)
Apples (variety: Fuji) were peeled, the core was removed, and cut into six pieces to make raw apple pieces. After immersing this raw apple piece in a 0.1% concentration vitamin C solution, put it in a plastic packaging container for retort, and add a 40% concentration trehalose solution to the raw apple piece to 1/2 of the weight of the apple piece. It was added to the weight. This packaging container was sealed in a vacuum packaging machine (vacuum degree 99%) and held overnight to allow the trehalose solution to permeate into the apple pieces. The raw apple pieces infiltrated with the trehalose solution had a transparent feeling. Further, the raw apple pieces infiltrated with the trehalose solution were put into boiling water in the same packaging container and held for 30 minutes to inactivate and sterilize the oxidase of the raw apple pieces. Next, the packaging container is opened, the apple pieces and the trehalose solution in the container are put into a vacuum cooking pot, and a concentration step of 65 ° C. (about 45 minutes) is performed under a reduced pressure atmosphere (-0.05 to -0.09 MPa). After that, the apple pieces were taken out from the vacuum cooking pot and dried. This drying was carried out by placing the apple pieces in a reduced pressure atmosphere (250 mmH 2 O) maintained at 45 ° C. for 48 hours. The yield rate of the obtained trehalose-added dried apples (the mass ratio of the trehalose-added dried apples to the raw apple pieces before the trehalose solution permeation treatment) was about 32% by weight. The obtained trehalose-added dried apple had a white surface and a bright yellow color with a transparent feeling inside in a state where powder was precipitated, and had an apparent specific gravity of settling in water when put into water.
The obtained trehalose-added dried apple had a clear, bright yellowish color and a soft texture, but was too sweet.
（比較例３）
リンゴ（品種：つがる）の芯を除去し六つ切りして生リンゴ片とした。この生リンゴ片９２５ｇを５００ｗの家庭用電子レンジ（松下電器産業株式会社製 型番ＮＥ−ＮＳ６）でマイクロ波を投与エネルギー値11（Ｗ×分）／ｇとなるように照射した。次いで、マイクロ波を照射したリンゴ片を、４５℃に保持されている減圧雰囲気（２５０ｍｍＨ２Ｏ）に３０時間載置して乾燥した。得られた乾燥リンゴは、白っぽい外観であって、水に投入したとき、水に浮く見掛け比重を有しているものであった。また、この乾燥リンゴはスポンジ状の食感を呈するものであった。マイクロ波の照射でリンゴ片の細胞組織が破壊されたことによるものと推察される。
(Comparative Example 3)
The core of the apple (variety: Tsugaru) was removed and cut into six pieces to make raw apple pieces. 925 g of this raw apple piece was irradiated with a microwave oven at a 500 w household microwave oven (model number NE-NS6 manufactured by Matsushita Electric Industrial Co., Ltd.) so as to have an administration energy value of 11 (W × min) / g. Next, the microwave-irradiated apple pieces were placed in a reduced pressure atmosphere (250 mmH 2 O) maintained at 45 ° C. for 30 hours and dried. The obtained dried apple had a whitish appearance and had an apparent specific gravity that floated on water when it was put into water. In addition, this dried apple had a sponge-like texture. It is presumed that this was due to the destruction of the cell tissue of apple pieces by microwave irradiation.
（実施例６）
実施例１の乾燥リンゴと比較例１の乾燥リンゴとを用いてパンを試作した。家庭用のホームベーカリー（松下電器産業株式会社製 型番ＳＤ−ＢＴ１５３）を用い、ホームベーカリーの容器に、小麦粉（強力粉）４００ｇ、バター１６ｇ、砂糖２４ｇ、スキムミルク１０ｇ、食塩７ｇ、ドライイースト４ｇ、牛乳３００ｍｌ、乾燥リンゴ２０片を順次投入し、ホームベーカリーの焼き時間を４時間２０分にセットした。得られたパン中の乾燥リンゴのいずれも、その形状保持率は良好であり、パン生地の耳付近に分布していた。一方、パン中の実施例１の乾燥リンゴの褐変の程度は、比較例１の乾燥リンゴに比較して、褐変程度が抑制されていた。また、パンの官能試験では、実施例１の乾燥リンゴは、シャキ感の食感が残っているが、比較例１の乾燥リンゴは煮リンゴのような食感であった。
(Example 6)
A bread was prototyped using the dried apple of Example 1 and the dried apple of Comparative Example 1. Using a home bakery for home use (model number SD-BT153 manufactured by Matsushita Electric Industrial Co., Ltd.), 400 g of wheat flour (strong flour), 16 g of butter, 24 g of sugar, 10 g of skim milk, 7 g of salt, 4 g of dry yeast, 300 ml of milk, and dried Twenty pieces of apple were added in sequence, and the baking time of the home bakery was set to 4 hours and 20 minutes. All of the dried apples in the obtained bread had a good shape retention rate and were distributed near the ears of the bread dough. On the other hand, the degree of browning of the dried apples of Example 1 in the bread was suppressed as compared with the dried apples of Comparative Example 1. Further, in the bread sensory test, the dried apple of Example 1 had a crispy texture, but the dried apple of Comparative Example 1 had a texture similar to that of a boiled apple.
（実施例７）
日本ナシ（品種：南水）及び西洋ナシ（品種：オーロラ）の各々を剥皮してから、芯を除去し六つ切りして生ナシ片とした。この各生ナシ片をレトルト用のプラスチック製の包装容器にそれぞれ入れ、各生ナシ片に対して４０〜４５質量％の水（蒸留水）を添加した。この包装容器を減圧状態（−０．０９ＭＰａ（ゲージ圧））にして密封し１時間保持して、各生ナシ片内の細胞間隙の空気を水に置換する水置換処理をした。水置換処理を施した各生ナシ片は透明感を有するものであった。
更に、各生ナシ片と水とが減圧状態で密封された包装容器を沸騰水中に投入し３０分間保持して、各生ナシ片の酸化酵素の失活処理と殺菌処理とを施した。
次いで、包装容器を開いて各ナシ片を取り出して乾燥した。この乾燥は、各ナシ片を４５℃に保持されている減圧雰囲気（２５０ｍｍＨ２Ｏ）に２２時間載置して行った。
得られた各々の乾燥ナシの歩留率（水置換処理前の生ナシ片に対する乾燥ナシの質量割合）はそれぞれ日本ナシが約１３質量％で西洋ナシが約１４質量％であった。得られた乾燥ナシは、透明感のある鮮やかな黄色であって、水に投入したとき、水に沈降する見掛け比重を有していた。
(Example 7)
After peeling each of the Japanese pear (variety: Nansui) and the pear (variety: Aurora), the core was removed and cut into six pieces to obtain raw pear pieces. Each of the raw pear pieces was placed in a plastic packaging container for retort, and 40 to 45% by mass of water (distilled water) was added to each raw pear piece. This packaging container was placed under reduced pressure (−0.09 MPa (gauge pressure) ), sealed, and held for 1 hour to perform a water replacement treatment in which the air in the intercellular spaces in each raw pear piece was replaced with water. Each raw pear piece subjected to the water replacement treatment had a transparent feeling.
Further, a packaging container in which each raw pear piece and water were sealed under reduced pressure was put into boiling water and held for 30 minutes to inactivate and sterilize the oxidase of each raw pear piece.
Then, the packaging container was opened and each pear piece was taken out and dried. This drying was carried out by placing each pear piece in a reduced pressure atmosphere (250 mmH 2 O) maintained at 45 ° C. for 22 hours.
The yield rate of each of the obtained dried pears (the mass ratio of the dried pears to the raw pear pieces before the water replacement treatment) was about 13% by mass for the Japanese pear and about 14% by mass for the pear. The obtained dried pear had a clear and bright yellow color, and had an apparent specific gravity of settling in water when it was put into water.
本発明のドライフルーツは、食品添加物・調味料を添加することなく乾燥した、生果実片の風味を残す無添加ドライフルーツであり、且つ褐変し難いものであるから、低価格の健康食品として、或いは菓子やパン等に添加する加工食品用として提供できる。
The dried fruit of the present invention is an additive-free dried fruit that retains the flavor of fresh fruit pieces, dried without adding food additives and seasonings, and does not easily turn brown. Therefore, it is a low-priced health food. Alternatively, it can be provided for processed foods to be added to confectionery, bread and the like.
Claims (7)
前記生果実片を浸漬水に浸漬した状態で加熱して、前記生果実片に含有されている酸化酵素の失活処理と殺菌処理とを施し、
次いで、前記浸漬水から取り出した前記生果実片を減圧乾燥してドライフルーツ片を得ることを特徴とするドライフルーツの製造方法。 30 seconds to 24 seconds under reduced pressure of -0.01 to -0.1 MPa (gauge pressure) with raw apple pieces or raw pear pieces, which are raw fruit pieces, immersed in water without food additives and seasonings. After holding for a long time and performing a water replacement treatment to replace the bubbles in the fresh fruit piece with water,
The fresh fruit piece is heated in a state of being immersed in soaking water to inactivate and sterilize the oxidase contained in the fresh fruit piece.
Next, a method for producing a dried fruit, which comprises drying the fresh fruit piece taken out from the soaking water under reduced pressure to obtain a dried fruit piece.
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| JPH0697937B2 (en) * | 1985-05-21 | 1994-12-07 | 新化食品株式会社 | Method for producing sugar cane and method for producing dried sugar cane |
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