JPH04179435A - Preparation of dried fruit - Google Patents

Abstract

PURPOSE:To prepare a dried fruit capable of keeping the softness of raw fruit over a long period by immersing a raw fruit in an enzyme solution to decompose the vegetable fiber in the fruit, dehydrating the product and inactivating the enzyme. CONSTITUTION:Washed raw fruit is immersed in an enzyme solution to decompose the vegetable fiber in the fruit. The treated fruit is dehydrated and the residual enzyme in the dehydrated fruit is inactivated. The treated fruit is dried at <=70 deg.C under reduced pressure to obtain the objective fruit.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing dried fruits, and in particular, to a process for producing dried fruits that allows dried fruits to be maintained in a dry state for a long period of time. This relates to a manufacturing method.

[Background of the invention]

It has been common practice and well-known to produce fruit-containing foods by mixing raisins and other dried fruits with flakes or low-moisture (dry) cereal foods such as granola. ing.

However, when conventionally known manufacturing methods are followed, dried fruits mixed in cereal foods harden (dehydrate) relatively quickly due to the dry cereal food. ) had progressed and the texture of the dried fruit was lost about two weeks after the cereal food was manufactured, deteriorating to the extent that the product value was reduced.

As a way to deal with these problems, for example,
A method for maintaining the softness of raisins has been developed as described in Japanese Patent No. 3-28495.

The method described in the above-mentioned publication can be said to be a much superior processing method compared to conventional processing techniques. Since this was a method of retaining a certain amount of moisture in the dried fruit, it was pointed out that it had the disadvantage that if the humectant was incorrectly processed, its effect would be immediately lost.

[Object of the Invention] The present invention is intended to cope with these circumstances.

That is, an object of the present invention is to provide a method for producing dried fruit that uses enzymes to destroy the plant tissue of the dried fruit to be processed, thereby maintaining the softness of the dried fruit for a long period of time. We aim to provide the following.

[Key points of the invention]

The present invention involves immersing washed raw fruit in an enzyme solution to decompose the fibers in the fruit and then dehydrating it, then deactivating the enzymes present in the dehydrated fruit, and further deactivating the enzymes. The main point is a method for producing dried fruit, which is characterized by drying the ripened fruit.

[Example] Specific examples of the present invention will be described below with reference to diagrams showing manufacturing steps.

First, wash the dried raisins and add 50% warm water, 50% oligodose, and 0.2 enzyme to 100 dry raisins.
The plant tissue in the fruit was decomposed by immersing it in an enzyme solution mixed at a ratio of 5% (both relative to the weight of the fruit) for 3 hours (room temperature in the processing room: 40°C).

Next, the raisins from which the plant tissues have been decomposed are dehydrated using a centrifuge until the water content is about 28% to 40%, and then placed in a dryer maintained at a temperature of 70°C to 75°C for about 10 minutes to dry the fruit. The enzyme remaining inside was inactivated.

Fruits with residual enzymes inactivated still contain about 28% to 40% moisture, and it is impossible to combine them with cereal foods in that state, so the moisture content must be further reduced by heating. It was dehydrated until it became about 20%.

According to the results of the experiment, it was found that heating and dehydrating the dehydrated fruit at a high temperature of 70°C or higher causes browning of the fruit.
It is important to maintain the temperature at around ℃.

In addition, in order to increase the drying efficiency at medium temperatures of around 60°C, it is desirable to store the fruit in a vacuum dryer, and if such a method is used, the fruit will turn brown in an extremely short period of time. It was possible to dry and dehydrate the water content to about 20% without any problem.

Fruits that have been dried to a moisture content of around 20% through the above process still adhere to each other, so to prevent the fruits from adhering to each other, there is also an edible layer on the surface of the fruit to improve the separation of the fruit grains. After applying an oil coating using oils and fats of A final product was obtained by drying to about 16%.

The dried raisins obtained by the above method were mixed into cereal food and stored for 3 months, but even after 3 months, there was almost no change in the softness of the dried fruit, indicating an extremely good preservation effect. I was able to recognize it.

In addition, the enzymes for constituting the enzyme solution used in the present invention include cellulase, hemicellulase, pectinase,
Examples include protease, amylase, etc., and these enzymes may be used alone or in combination of several enzyme groups.

Although the reason is unknown, experimental results show that an enzyme solution composed of a combination of enzymes is more effective in disintegrating plant tissues than when a single enzyme is used. Ta.

Further, the oil coating applied to the surface of the dried fruit can be made using not only edible fats and oils but also polyglycerides and the like.

Furthermore, if a film is formed on the surface of the fruit after sugar coating by coating with shellac or other resin, the effect of preventing moisture transfer within the fruit can be further enhanced.

〔Effect of the invention〕

The effects of the present invention configured as described above are as follows.

(1) When dried fruits obtained by conventional drying methods are mixed into dry cereal foods, the dryness increases and becomes hard within a relatively short period of time, reducing the commercial value. The invention is characterized in that the fruit to be processed is immersed in an enzyme solution to disrupt the plant tissue, thereby making it possible to maintain the softness of the fruit for a long period of time without reducing its commercial value. be.

(2) Since the enzyme used to destroy the plant tissue was inactivated in the subsequent process, a certain quality could be maintained without unnecessarily softening or dissolving the fruit.

(3) After deactivating the enzyme, the fruit is dehydrated at a temperature of 70°C or less, so there is no browning of the fruit.
Product quality will not be degraded.

(4) The manufacturing method is simple, and there is an advantage that products of constant quality can be manufactured at low cost.

[Brief explanation of the drawing]

The figure is a block diagram showing the manufacturing process of the present invention. Patent applicant Cisco Corporation

Claims (3)

[Claims] (1) The washed material fruit is immersed in an enzyme solution to decompose the plant fibers in the fruit and then dehydrated.Then, the enzymes remaining in the fruit after dehydration are deactivated, and the enzymes are further deactivated. A method for producing dried fruit, which comprises drying fresh fruit. (2) The method for producing dried fruit according to claim 1, wherein the fruit after deactivating the enzyme is dried under reduced pressure at a temperature of 70° C. or lower. (3) The method for producing dried fruit according to claim 1, wherein the surface of the dried fruit is coated with oil and, if necessary, coated with shellac after deactivating the enzyme.