JP7348431B2 - Freeze-dried fresh food in oil - Google Patents

Description

TECHNICAL FIELD The present invention relates to a novel freeze-dried food, and more particularly to a freeze-dried food in which freeze-dried fresh food is soaked in edible oil.

Traditionally, freeze-dried foods are manufactured by rapidly freezing foods and food ingredients containing moisture at temperatures of around -30 to 45 degrees Celsius or lower, and then sublimating and drying the moisture in a vacuum state under reduced pressure. Nowadays, it is widely used as an emergency food and portable food, and in recent years it has evolved into a variety of health foods and functional foods. Conventionally, many foods suitable for drying, such as dried seafood and agricultural products, have been used as ingredients, but since they require careful preparation and long and complex manufacturing processes, they are not practical. Currently, drying is limited to certain foods such as dried eggs and potatoes, and furthermore, conventional drying techniques have quality problems such as texture and discoloration compared to foods at the general distribution stage. Therefore, the development of freeze-dried fresh foods that can solve these problems has been awaited.

Freeze-dried foods in recent years have less morphological changes such as shrinkage and cracking due to drying, less changes in nutritional components such as vitamins and flavor, and have good restorability and solubility because they are porous and allow water or hot water to easily penetrate. Many products have been developed because they have many advantages, such as being light and easy to transport due to their low moisture content, and can be stored for long periods of time because the effects of enzymes and microorganisms are suppressed.

Specific product proposals for dried foods, including conventional freeze-dried foods, include roasted foods with an appropriate burnt color, aromatic flavor, and light texture, and flavored fats and oils with good flavor. "Oil-soaked roasted food" (Patent Document 1), which makes it possible to industrially mass-produce food with uniform quality, has been proposed and has become a publicly known technology. Specifically, the proposal is for an oil-soaked roasted food that is manufactured by sealing dry food ingredients and oil and fat in a heat-resistant sealed container such as a retort pouch so that the head space is 10% or less of the volume, and then heating the container. .

However, the proposal for such "roasted foods in oil" provides roasted foods by heating, and employs a method of roasting (heating) dry food materials and oil and then soaking them in oil, which is different from freeze-dried foods. As a result, there has been a problem that the original color, shape, nutritional value, freshness, texture, etc. of the food are lost.

The applicant focused on freeze-dried foods, which have many advantages such as high nutritional value, and thought that it would be possible to provide a new food that takes advantage of the characteristics of freeze-dried foods, and developed the idea of using edible oil. We have developed a new food that does not lose the texture and nutritional value unique to freeze-dried foods, and have proposed a "freeze-dried fresh food soaked in oil" according to the present invention.

JP 2002-345431

In view of the above-mentioned problems, it is an object of the present invention to provide a novel food that uses freeze-dried food and edible oil and retains the texture and nutritional value unique to freeze-dried food.

In order to solve the above-mentioned problems, the freeze-dried food of fresh food soaked in oil according to the present invention is a freeze-dried food made from fresh food such as vegetables or fruits that is soaked in edible oil at room temperature in a sealable container. We will take the necessary measures.

Furthermore, the oil-soaked freeze-dried fresh food according to the present invention employs a method in which the edible oil is either an animal edible oil, a vegetable edible oil, or a mixture thereof.

Furthermore, the oil-soaked freeze-dried fresh food according to the present invention employs a method in which the freeze-dried food is crushed or cut and soaked in edible oil.

According to the oil-soaked freeze-dried food of the present invention, by soaking fresh food in oil at room temperature, the original freeze-dried food can retain its original texture such as texture and gorgeous color for a long period of time. It has excellent effects such as being able to provide freeze-dried foods.

In addition, according to the oil-soaked freeze-dried fresh food of the present invention, since no heat treatment is performed during the manufacturing process, the novel freeze-dried food has little change in nutritional components such as vitamins and flavor that are present in freeze-dried foods. It has excellent effects such as being able to provide the following.

Further, according to the oil-soaked freeze-dried fresh food of the present invention, the surface is coated with oil so that oxidation is prevented and the original taste of the freeze-dried food is not impaired, and it is protected from the outside air. Because the absorption of water and moisture is blocked, there is no need for desiccants, mold growth and corrosion are prevented, and the unique crunchy texture is maintained for a long period of time. be effective.

Furthermore, according to the oil-soaked freeze-dried food of the present invention, by using different types of edible oil such as animal edible oil and vegetable edible oil, it is possible to taste various flavors depending on the type of oil, and also to freeze-dried food. The dry flavor is transferred to the edible oil, and a novel freeze-dried food with a unique flavor similar to a seasoning can be provided, which is an excellent effect.

Furthermore, according to the oil-soaked freeze-dried food of the present invention, the freeze-dried food is soaked in edible oil in a crushed or cut state, so that it can be used in a wide range of foods such as large vegetables, fruits, and root vegetables. In addition to being able to use fresh foods from around the world as raw materials, the texture can be changed depending on the size of the cut, and by evenly mixing edible oil and cut freeze-dried foods, you can create oil jams and cooking dressings. This has an excellent effect of providing a novel food that can be used as a topping material in a variety of dishes.

Furthermore, according to the oil-soaked freeze-dried food of the present invention, by storing it in a container such as a transparent bottle, it can be displayed in a show window as a product sample, souvenir, or display. It has excellent effects such as being able to be used as preserved food for emergencies.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an explanatory diagram showing an embodiment of a freeze-dried fresh food soaked in oil according to the present invention. (Example 1) It is an explanatory view showing other embodiments of oil-soaked freeze-dried fresh foods according to the present invention. (Example 2)

The oil-soaked freeze-dried food 10 of fresh food according to the present invention is obtained by soaking the freeze-dried food 10 made from fresh food such as vegetables or fruits in edible oil 21 at room temperature in a sealable container 22. This is its biggest feature.
DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, an embodiment of a freeze-dried fresh food product 10 in oil according to the present invention will be described based on the drawings.

It should be noted that the present invention is not limited to the embodiments described below, and may be modified as appropriate within the scope of the technical idea of the present invention, that is, within the range of shapes, dimensions, etc. that can achieve the same effects. It is something that can be done.

FIG. 1 is an explanatory diagram showing an embodiment of a freeze-dried fresh food product 10 according to the present invention, in which (a) shows a fresh food product 10 in which a large number of freeze-dried food products 20 are soaked in edible oil 21. A freeze-dried food 10 is shown, and (b) shows an oil-soaked freeze-dried food 10 in which one freeze-dried food 20 is soaked in edible oil 21.

The oil-soaked freeze-dried fresh food 10 according to the present invention is a novel food produced from a freeze-dried food 20 made from fresh food such as vegetables or fruits, and edible oil 21.

Specifically, first, a sealable container 22 is prepared, and at room temperature, the freeze-dried food 20 made from fresh food is placed in the container 22, and the edible oil 21 is poured into the container 22. The food is completed by soaking the freeze-dried food 20 in edible oil 21 and sealing it with a sealing lid. Note that the order in which the freeze-dried food 20 and the edible oil 21 are added to the container 22 is not particularly limited, and either may be placed first or last.

The freeze-dried food 20 is manufactured from fresh foods, and its raw materials are not particularly limited. Examples of vegetables include tomatoes, cucumbers, green peppers, shishito peppers, nuts, and broccoli that can be eaten raw. , asparagus, corn, garlic, carrots, chili peppers, etc. are suitable.
Fruits include strawberries, blueberries, cranberries, blackberries, kiwis, pineapples, grapes, mandarin oranges, loquats, apples, bananas, figs, peaches, persimmons, watermelons, melons, lemons, and pears that are characterized by their pulp structure or color structure. , plum, cherry, mango, mangosteen, papaya, pomegranate, etc. are suitable.

As the edible oil 21, animal edible oil, vegetable edible oil, or a mixture thereof is used. Animal-based edible oils include lard, het, ghee, butter, etc.; vegetable-based edible oils include canola (rapeseed) oil, olive oil, soybean oil, safflower oil, sesame oil, palm oil, sunflower oil, and coconut oil. Oil, cocoa butter, etc. are used. In addition, since animal edible oils are often solid at room temperature, when using animal edible oils, it is best to use a mixture of vegetable edible oils instead of using them alone. preferable. When using such a mixed oil of animal edible oil and vegetable edible oil, the type and mixing ratio should be determined as appropriate, taking into account the intended use of the finished product and compatibility with the freeze-dried food 20 that is the raw material. obtain.

The container 22 is not particularly limited as long as it can be sealed and can be displayed as a product, but it should be transparent so that the contents (such as the freeze-dried food 20 as a raw material) can be identified by the viewer for display purposes. Alternatively, the container 22 is desirably made of translucent glass or synthetic resin, and a sealed glass bottle or the like may be considered.

The number of freeze-dried foods 20 to be put into one container 22 is appropriately determined depending on the size of the freeze-dried foods 20, the capacity of the container 22, etc., and is not particularly limited. For example, as shown in FIG. 1(a), it is possible to put a large number of freeze-dried foods 20 into one container 22, and it can be used as a cooking ingredient for business use or a food ingredient for home use. . Further, as shown in FIG. 1(b), it is also possible to put only one freeze-dried food 20 into one container 22, and it is possible to use it as display food in restaurants or cafeterias, souvenirs, gift items, and commemorative events. It can be used as a product, etc. In addition, a whole freeze-dried fresh food product is not necessarily introduced as the raw material, but, for example, one raw material may be divided to form the freeze-dried food 20.

The oil-soaked freeze-dried food 10 of the present invention having the above-described aspects is produced by soaking the freeze-dried food 20, which is a raw material, in edible oil 21 at room temperature, thereby achieving the original texture and gorgeousness of the freeze-dried food 20. Freeze-dried food retains its natural color for a long time, prevents oxidation, maintains the original taste of freeze-dried food, and prevents the absorption of water and moisture from the outside air, making it possible to avoid drying with desiccants, etc. To provide a novel freeze-dried food in which a unique crispy texture is maintained for a long period of time without the need for food, and in which nutritional components such as vitamins and flavor of the freeze-dried food 20 are less likely to change.

FIG. 2 is an explanatory diagram showing another embodiment of the oil-soaked freeze-dried fresh food 10 according to the present invention, and (a) shows the freeze-dried food 20 cut and soaked in edible oil 21. (b) shows an embodiment in which freeze-dried food 20 is pulverized and soaked in edible oil 21.

As shown in FIG. 2(a), when using the freeze-dried food 20 in a cut state, there are no particular limitations on the number of cuts or the size of the freeze-dried food 20, and the raw material It is determined as appropriate, taking into consideration the size of the barrel freeze-dried food 20 and the intended use of the finished product. This also applies when a freeze-dried food 20 in a pulverized state as shown in FIG. 2(b) is used.

The oil-soaked freeze-dried fresh food 10 according to the present invention having the above aspects is made by soaking the freeze-dried food 10 in a crushed or cut state in edible oil 21, such as large vegetables, fruits, etc. It is possible to use a wide range of ingredients such as root vegetables as raw materials, and the texture can be changed depending on the size of the cut. By evenly mixing the edible oil 21 and the cut freeze-dried food 20, It can be used in a variety of dishes as jam, cooking dressing, and topping material.

By soaking fresh food in oil at room temperature, the freeze-dried food according to the present invention can maintain the texture and gorgeous color of the original freeze-dried food over a long period of time. Since it is not heat-treated, there is little change in nutritional components such as vitamins and flavor of freeze-dried foods, and the surface is coated with oil to prevent oxidation and retain the original taste of freeze-dried foods. In addition, the absorption of water and humidity from the outside air is blocked, so the unique crispy texture is maintained for a long period of time without the need for desiccants. By using different types of cooking oil for pickling, you can enjoy different flavors depending on the type of oil, and the freeze-dried flavor transfers to the cooking oil, allowing you to enjoy a unique flavor like a seasoning. By soaking them in edible oil in a crushed or cut state, it is possible to use a wide range of fresh foods such as large vegetables, fruits, and root vegetables as raw materials, and the texture can be adjusted depending on the size of the cut. By evenly mixing edible oil and cut freeze-dried food, it can be used in a variety of dishes as oil jam, cooking dressing, and topping material, and can be stored in containers such as transparent bottles. It has many advantages, such as being able to display it in a show window as a product sample, souvenir, or display, as well as being used as preserved food for emergencies. We believe that the industrial applicability of "freeze-dried foods soaked in oil" is extremely large.

10 Freeze-dried fresh food soaked in oil 20 Freeze-dried food 21 Edible oil 22 Container

Claims (3)

Choose from strawberry, blueberry, cranberry, blackberry, kiwi, pineapple, grape, tangerine, loquat, apple, banana, fig, peach, oyster, watermelon, melon, lemon, pear, plum, cherry, mango, mangosteen, papaya, pomegranate An oil-soaked freeze-dried food for fresh food, characterized in that the freeze-dried food is made from one or more fruits that are soaked in edible oil at room temperature in a sealable container ,
the freeze-dried food is porous ;
the edible oil includes vegetable edible oil,
An oil-soaked freeze-dried food, wherein the oil-soaked freeze-dried food is an oil jam and/or a cooking dressing.
(However, this excludes forms in which the edible oil is solid or semi-solid at room temperature) . The freeze-dried food is produced by rapidly freezing the fruit at -30 to 45°C, and then sublimating the moisture in a vacuum and drying it,
2. The vegetable edible oil according to claim 1, wherein the vegetable edible oil is one selected from canola (rapeseed) oil, olive oil, soybean oil, safflower oil, sesame oil, palm oil, sunflower oil, coconut oil, and cocoa butter. Freeze-dried fresh produce in oil. 3. The oil-soaked freeze-dried food according to claim 2, wherein the freeze-dried food is crushed or cut and soaked in edible oil.