JPH0324175B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a dry molded product of homogenized vegetables, fruits, etc.

(Prior art and its problems) Vegetables used as ingredients in instant foods currently on the market are generally fibrous and less likely to discolor, and are cut into pieces and dried using hot air drying, freeze drying, or vacuum drying. It is manufactured by drying using a drying method, microwave drying method, etc.

However, as eating habits become more diverse, ready-to-eat foods are becoming more important, and along with this, the dried vegetables used as ingredients are also required to be highly nutritious or visually appealing. I'm getting old. Vegetables and fruits that satisfy such requirements include, for example, vegetables such as tomatoes and pumpkins, and fruits such as apples and strawberries. It may break during the pre-treatment stage such as blanching, and the dry product has many voids and the structure itself is weak, so it will break due to a light impact, etc., and the product will not maintain the desired shape. It has the disadvantage that it turns into powder. Furthermore, when reconstituted with boiling water, the texture of fresh vegetables or fruits cannot be obtained.

Furthermore, when dried vegetables and the like are used in ramen noodles, etc., they often sink into the soup and lose their appearance as ingredients.

(Objective of the Invention) The present invention provides a dried product that is easy to use and transport, has good texture and shape retention when reconstituted with cold or hot water, and has little sedimentation.

(Means for solving the problem) That is, the present invention homogenizes vegetables, fruits, etc., and adds 1 to 10 parts by weight per 100 parts by weight of the homogenized product obtained.
After gelling by adding parts by weight of the gelling product,
To provide a method for producing dried molded products of vegetables and fruits, characterized by cutting them into predetermined sizes and freeze-drying them, or cutting them into predetermined sizes after drying.

According to the present invention, it is necessary to homogenize vegetables, fruits, etc. Any raw vegetables or fruits may be used in the present invention. For example, not only vegetables such as tomatoes, pumpkins, and green peppers, but also fruits such as oranges, apples, and strawberries, and even dairy products such as yogurt can all be used. These raw materials are homogenized by conventional methods. Homogenization is performed, for example, by crushing and homogenizing using a homogenizer, chopper, mixer, or the like.

Add gelation to the homogenate obtained.
As examples of gelatinized materials, gelatin, agar, pectin, etc. can be used alone or in combination, and starch, dextrin, thickening agents, etc. can also be used as auxiliary materials. The gelled product is added for shape retention and homogenization. The amount of the gelled product added is usually 1 to 10 parts by weight per 100 parts by weight of the homogenized product. If it exceeds 10 parts by weight,
During the drying process, shrinkage becomes significant and the structure becomes deformed, and when reconstituted with hot or cold water, it becomes difficult for water to penetrate sufficiently into the interior within a short period of time (within 3 to 5 minutes), resulting in an unpleasant texture. It has disadvantages such as: Additions of less than 1 part by weight do not form a gel and the dry product dissolves in boiling water or soup upon reconstitution. In the case of gelatin, it can be used from fairly low to high concentrations, but since the gelatin ability decreases in the acidic range, it is not very preferable for acidic vegetables or fruits. In the case of agar and pectin, the amount is preferably 1 to 7.5 parts by weight per 100 parts by weight of the homogenized product.

It is preferable that the gelled product is used after being dissolved in water in advance. The concentration of the gelled molded product in this aqueous solution is 1 to 10 parts by weight, preferably 4 to 8% by weight.

In addition to the gelled product, the homogenized product may be mixed with cellulose, such as vegetable pale white fiber or cellulose, to impart an appropriate texture. The amount of cellulose added is 1 to 5 parts by weight per 100 parts by weight of the homogenized material.
It is preferable that the amount is about parts by weight. If it is less than 1 part by weight, a sufficient texture will not be obtained, and if it exceeds 5 parts by weight, the texture will be harder than that of vegetables and fruits, which is not preferable.

Randomly cut vegetables or fruits (that is, simply cut without homogenizing) may be added to the homogenized product to give it a more vegetable-like or fruit-like appearance. In addition, if desired, the homogenized product may contain an appropriate amount of seasonings, such as salt,
Sugar, chemical seasonings, acidulants, spices, fragrances, etc. may be added.

Vegetables mixed with a gelled product added to a homogenized product,
Cool the fruit quickly or pour it into a freezer tray to a thickness of ~20 mm. It is gelled by cooling it at room temperature to 0°C, preferably +5 to 0°C. In the gelled state, no local precipitation, separation, concentration, etc. are observed. Furthermore, freezing is performed at -20 to -40°C if necessary.

This homogenized product in a gelled state, or the homogenized product frozen after gelling, is cut into a predetermined size with a regular cutter while still in a gelled state or in a frozen state, loaded on a drying tray, and then self-frozen. Alternatively, after pre-freezing or re-freezing, the sample is subjected to freeze-drying.

Lyophilization is usually 1.5 mmHg or less, preferably 0.8
Perform under vacuum conditions of mmHg or less. At that time, the supply temperature is preferably 40-60°C, and the product temperature is preferably 40-50°C.

In the freeze-drying process, ice crystals generated in the homogenized material during freezing are sublimated under vacuum conditions and dried by ejecting them as water vapor. becomes. When the dried product obtained by this process is reconstituted,
Hot water or water quickly infiltrates through the pores, but the presence of the gelatinized product keeps the product in shape, and some of the inner parts contain air bubbles. Therefore, in boiling water, water, or soup liquid, it retains its shape and appears to float.

(Effects of the invention) The dried molded products of vegetables, fruits, etc. obtained by the production method of the present invention have uniform porosity with no color change between before and after drying, so they are instantly restored when hot water is poured into them. However, almost no so-called "breakage" occurs. In terms of taste, it has a unique flavor of vegetables and fruits,
There is almost no change in color, aroma, or shape that occurs when hot-air dried products. Further, the dry molded product of the present invention does not sink in the soup, and most of it tends to remain in a floating state.

(Example) The present invention will be explained in more detail with reference to Examples.

Example 1 A dry molded product was obtained using the following ingredients.

Ingredient weight (g) Pumpkin 1300 Water 1300 Agar 97.5 Starch 65 The above amount of pumpkin was homogenized using a homogenizer, and agar swollen in water and starch were added and dissolved by heating, which was then mixed and stirred. . Immediately pour this into a drying tray measuring 450 x 770 mm (length x width). The thickness at this time was 8 mm. This was cooled in a refrigerator at +5°C.
After cooling is completed and it becomes gel-like, cut it 8x with a cutting machine.
It was cut into pieces of 2 mm in size, loaded on the drying tray, and subjected to preliminary freezing. After freezing is finished, vacuum
Freeze-drying was performed under conditions of 0.7 mmHg or less, maximum shelf temperature of 60°C, and maximum product temperature of 40°C. As a result, the moisture content
285 g of 1.5% instant pumpkin molding was obtained.

When this pumpkin molded product was added to soup, it did not settle and the pumpkin flavor was not lost at all.

Example 2 A dry molded product was obtained using the following ingredients.

Ingredient weight (g) Orange juice 1120 Sugar 310 Dextrin 100 Acidulant 22.4 Water 1800 Agar 112 Pectin 12 Add agar and pectin to water, swell, heat and dissolve, then add orange juice, sugar, dextrin and acidulant. were added and mixed with stirring. Pour this into a drying tray with length x width = 450 x 770 mm,
Let it gel. The thickness at this time was 10 mm.
This is further transferred to a -20°C freezer and frozen. After that, cut into 10x10x pieces using a cutting machine while frozen.
Cut into 3 mm pieces, load on the drying tray and refreeze, under vacuum 0.7 mmHg or less, maximum shelf temperature 60
It was subjected to freeze-drying at a maximum product temperature of 40°C.

As a result, an instant molded fruit with a moisture content of 1.0%
Obtained 975g. When this fruit molded product was added to the soup, it did not settle even though it was in a restored state, and the orange flavor was not lost at all.

Claims (1)

[Claims] 1. Homogenize vegetables, fruits, etc., add 1 to 10 parts by weight of a gelled product to 100 parts by weight of the resulting homogenized product, and then gel it to a predetermined size. Vegetables characterized by being cut into pieces and freeze-dried,
A method for manufacturing dried molded products such as fruits. 2 The gelatinized product is gelatin, pectin, agar,
Or the manufacturing method according to item 1, which is a thickening agent such as starch. 3 The first step of blending cellulose with the gelatinized product
Manufacturing method described in section. 4. The manufacturing method according to item 3, wherein the cellulose is vegetable protein fiber or cellulose. 5 Cellulose content is 1 to 5 per 100 parts by weight of homogenized material
4. The manufacturing method according to item 3, wherein parts by weight are mixed.