JPH0435142B2 - - Google Patents

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention uses medicinal ginseng (hereinafter referred to as ginseng) as a raw material to produce crisps (crispy or crunchy) while retaining its original color, flavor, and active ingredients. ), the present invention relates to a method for producing an oily medicinal ginseng which is dried into a structure having a texture that is not too hard, can be eaten as a snack as it is, and has a good shelf life. As a result, a ginseng product can be provided which has a novelty that is not considered important as a form of processing and utilization, and has both good palatability and easy eating.

[Conventional technology]

Ginseng (Panax Ginseng CAMeyer) has been widely prized as an elixir of ``eternal youth and longevity'' since ancient times, and is also widely used as a folk medicine intended for tonicity and longevity.

These carrots are conventionally used in the form of tea made by brewing the dried product, in the form of a fine powder made by crushing the dried product, in the form of an extract by concentrating the extracted extract and adding honey, etc., or in the form of an extract made by soaking carrots in alcohol or shochu. It is ingested in the form of ginseng sake. As mentioned above,
Dried carrot products have the disadvantage of being hard and cannot be directly ingested, and lack easy ingestion and good palatability for consumers.

[Problem that the invention seeks to solve]

Unlike the conventionally known processing and utilization forms of carrots described above, the present inventor has developed a method of converting carrots themselves into snack-like foods in a form as close to their original form as possible and without separating or changing their tissue components. As a result of various studies on a method for producing a dried product that can be eaten as is, is crisp, not too hard, and has a good shelf life, the present invention has been completed.

[Means and actions for solving problems]

The present invention provides a method for pre-treating fresh or dried carrot tissue, and a method for oiling the same under reduced pressure to contain 5 to 25% by weight of oil and fat in the carrot tissue.
The present invention relates to a method for producing oily medicinal ginseng, which is organically combined and has a new form of processing and utilization that has not been seen before, and has both good palatability and easy ingestion. Hereinafter, the means and effects of the present invention will be explained in more detail.

In Japan, the raw materials for ginseng are broadly classified as fresh and dried, and the latter type of dried ginseng includes white ginseng, red ginseng, raw-dried ginseng, blanched ginseng, bearded ginseng, etc., depending on the direction of preparation.

The 10,000-person fruit varies depending on the harvest time, but in Japan, it is usually harvested in the fall of the 4th or 5th year after sowing, and in addition, it is harvested as a secondary crop during fixed thinning in the 2nd year. The second-year ones that come out are also used as raw materials. Since the carrots used in the present invention impart a crisp, crunchy, and non-hard texture to the final product, the raw materials used are naturally limited.

As for the form of the raw material, raw dried ginseng is most preferred, followed by fresh ginseng, white ginseng, and bearded ginseng. Red ginseng has a hard tissue and is not very preferred for use in the present invention.

There is no particular restriction on the number of years of cultivation, but 2-year-old plants are most desirable and can be used as raw materials, but 4- to 5-year-old plants have a large diameter, so they cannot be used as raw materials. It needs to be sliced into ~5mm thick slices.

In short, as mentioned above, the most important point of the present invention is to give the final product a crisp, crunchy, and not hard texture when eaten. The most important thing is to process it. That is, the tissue structure of carrots before being oiled under reduced pressure requires that the skin tissue be relatively dense, and that the woody tissue be moderately sparse and not hard.

When observing the cross-sectional structure of a carrot, there is a cork layer and skin on the outside, xylem in the center, and a cambium layer between the skin and xylem.

As the years of cultivation pass, the xylem becomes larger in diameter and its constituent fibers become larger and harder. There is a big difference between the departments.

That is, if raw carrots are subjected to reduced pressure oil without pretreatment, the skin and wood will separate during drying, resulting in a blistered skin, which results in poor appearance and poor texture. This is due to the difference in the structure of the bark and xylem; the xylem structure is dense and hard, and the structure itself does not change during depressurized oil. On the other hand, the tissue of the skin is relatively sparse and soft, and water can easily diffuse and evaporate, causing the tissue to be damaged and cause blisters to burst.

Therefore, in order to obtain a dried product that has a good appearance and a crispy, non-hard texture as intended by the present invention, it is necessary to densify the skin tissue before applying vacuum oil.

An effective way to make the tissue in the skin denser is to partially dehydrate the skin to shrink the tissue.
The purpose is to air-dry the surface at a temperature of 80°C, partially drying it to the extent that it looks slightly wrinkled, and shrinking the cells in the skin to make the tissue denser.

This makes the diffusion and evaporation rate of water in the skin and wood almost the same, thereby preventing tissue separation and blistering during reduced pressure oil.

More specifically, fresh carrots are dried with ventilation at a temperature of 40℃ to 80℃, and the skin and moisture content are reduced to 50℃.
After partially dehydrating and shrinking to less than 1% by weight, the total moisture content of the carrots was again adjusted to 65-75% by weight to make it uniform, and then subjected to vacuum oil. On the other hand, in the case of dried carrot raw materials, the entire structure becomes dense due to dehydration and drying. Therefore, in order to obtain a dried product that has a good appearance and a crispy, non-hard texture as intended by the present invention, it is necessary to pre-treat the raw materials and apply vacuum oil. In the case of dried raw materials, there is not much tissue shrinkage in the xylem part, but tissue densification occurs in the skin part due to cell contraction, which corresponds to the pretreatment of raw raw materials. Therefore, in the case of dried raw materials, the key is to absorb an appropriate amount of water into the dry tissue to create the optimal tissue condition. , the question is whether to use vacuum oil. As a preferable condition, water is reabsorbed so that the moisture content of the entire dried carrot becomes 65 to 75% by weight.

If the water content is less than 65% by weight, tissue swelling will be insufficient and the tissue structure will be dense, resulting in
It is not possible to obtain the crispy texture that is intended by the present invention.

If the water content exceeds 75% by weight, the condition after vacuum oil will not change significantly, but in order to obtain the desired texture of the present invention, pretreatment with the minimum necessary amount of water reabsorption is the best way to improve drying efficiency. It is most suitable in this respect.

In the case of dried carrots, the dried tissue is reabsorbed and swollen to a moisture content of 65 to 75% by weight, and then dried using vacuum oil in the second step. In addition to water, we have found that immersion in an aqueous solution of amino acids to reabsorb water is effective in imparting the crisp, crunchy, and non-hard texture of the present invention.

In general, when plant tissues such as vegetables and fruits are dehydrated and dried by normal drying methods, tissue cells often shrink and deform. As a known technique, a method is known in which tissue is impregnated with an aqueous solution of saccharide such as sugar, glucose, dextrin, starch such as soluble starch, etc., to prevent shrinkage and deformation of plant tissue during drying.

In the case of the carrot of the present invention, the fibers forming the tissue are relatively strong and the tissue shrinks and deforms little due to drying, but the fiber itself has the disadvantage of becoming hard when drying. As a result of various studies on methods to improve this drawback, it has been found that an aqueous solution of an amino acid, particularly a mixture of amino acids, is effective.

It is especially effective for plants that have been cultivated for a long time because their xylem fibers are hard. In this case, the concentration of the amino acid aqueous solution is preferably 3 to 10% by weight; if it is less than 3% by weight, no significant curing effect will be observed, and if the concentration exceeds 10% by weight, no improvement in the effect of preventing fiber hardening will be observed.
In addition, the taste of the amino acid is too strong and the taste is inferior, so it is not suitable. Since the difference depending on the type of amino acid is not so remarkable, it is preferable to use amino acid mixtures such as so-called HVP and HAP, which are obtained by hydrolyzing vegetable protein or animal protein, which are industrially available at low cost. The carrots pretreated and selected as described above enter the second step of drying with reduced pressure oil and adjusting the oil and fat content.

Various known methods can be used for the dehydration and drying process of treated carrots. As mentioned above, the main point of the present invention is to minimize the shrinkage and hardening of carrot tissue during the drying and dehydration process, and the method for achieving this is to use vacuum under vacuum in terms of tissue shrinkage and hardening. Dry is best. On the other hand, in terms of the texture of the dried product, simply minimizing the shrinkage and hardening of the carrot tissue and drying with vacuum oil will not produce the crisps intended by the present invention that are not hard and have high palatability. It has been found that by incorporating a certain amount of fat and oil into the dried carrot tissue, the above-mentioned product with high palatability can be obtained.

Therefore, in the process of degassing and drying carrot tissue, the vacuum frying method is the most suitable method for incorporating the above-mentioned fats and oils into the tissue.
It is also advantageous in terms of flavor and retention of active ingredients.

The vacuum degree, oil temperature, and oiling time as conditions for vacuum oil vary depending on the moisture content and thickness of the carrots, and the quantitative relationship between the oil and fat used and the carrots to be oiled.
Specifically, the appropriate conditions are a vacuum level of 30 mmHg or less, an oil temperature of 70°C to 120°C, and an appropriate oil time depending on the vacuum level and
It varies depending on oil temperature, oil scale, etc.

Although it is desirable that the degree of vacuum be as low as possible, it is preferably 30 mmHg or less in order to minimize shrinkage and hardening of the tissue and denaturation of components during the dehydration and drying process.

However, it goes without saying that the speed at which the degree of vacuum decreases can be arbitrarily adjusted depending on the moisture content and structure of the carrot.

The temperature of the oil used in the oil is preferably 70℃ to 120℃ from the viewpoint of carrot color, flavor, retention of active ingredients, and hardening of the tissue. Sometimes it is advantageous to dry at higher temperatures, close to 120°C, and conversely, as the moisture content of the carrots decreases, at lower temperatures, closer to 70°C. As a type of oil and fat used for vacuum oil, it has a melting point of 33% due to the qualities required for the final product, such as good shelf life in dry products, not being sticky when held in the hand, and melting in the mouth.
Use one that has good storage stability at ~45℃.

The moisture content after vacuum oiling is desirably 5% by weight or less in order to maintain preservability. When the water content exceeds 5% by weight, the oxidation rate of oil and the rate of deterioration of flavor become faster, and the texture is also poor.

Another point of the second step is to adjust the fat and oil content in the dehydrated and dried ginseng tissue. That is, as mentioned above, the final product according to the present invention is intended to have a crisp, crunchy, non-hard texture, and be eaten by pinching the carrot itself like a snack.

Another key point to achieve this intention is to add 5 to 25% fat or oil into the dried carrot tissue to further improve the texture and increase the palatability of the dried carrot tissue.
It is necessary to contain the amount by weight. When the oil content in the tissue of dried carrots exceeds 25% by weight, the oil tends to ooze out to the surface, resulting in the problem of oily hands when pinched and eaten as a snack-like food. On the other hand, if the oil content is less than 5% by weight, the texture will be dry when eaten and palatability will be reduced.

In order to maintain an appropriate amount of fat and oil in the tissue of dried carrots during the manufacturing process, immediately after depressurizing the oil, the oil is separated under vacuum and the fat and oil adhering to and absorbed by the tissue is reduced to an appropriate amount by centrifugal force. In the present invention, such a method is possible because the second step of the present invention involves dehydrating and drying the carrots using vacuum oil.

Examples of the present invention will be shown below.

〔Example〕

Example 1 70 kg of 10 kg of second-year fresh dried carrots (moisture 13% by weight)
After soaking in water (temperature: 15°C) for 18 hours, the carrots were drained to obtain 25.8 kg of carrots with a water content of 67% by weight.

This was placed in a vacuum oil device equipped with a basket-type centrifugal deoiling device, and after pumping in 400 g of oil (vegetable oil with a melting point of 35°C) at a temperature of 120°C, the vacuum pump was immediately used to create a vacuum of 20 mmHg in 1 minute. lower
Oil for 25 minutes.

The temperature of the oil just before the oil was finished was 76°C. Immediately after removing the oil, the oil was removed using a pump, and the oil was removed by centrifugation at 110 rpm for 3 minutes. After releasing the vacuum, the dried carrots were taken out. Moisture content 2.8% by weight, oil content
10.6 kg of dried carrots with a concentration of 17.8% by weight were obtained.

The texture of the dried carrot thus obtained was crisp and not hard, similar to a snack that could be easily pinched and eaten whole with its tissue.

Example 2 10 kg of fifth grade fresh carrots (moisture content 76% by weight) were placed in a ventilation dryer and dried at 70°C for 30 minutes, then left at room temperature for 7 hours to homogenize the moisture in the tissue. 7.6 kg of treated carrots (moisture content 69% by weight) were obtained.

Slice this into 2mm thick pieces using a slicer. This was put into a thickness reducing oil device equipped with a basket type centrifugal deoiling device, and oil at a temperature of 110°C (vegetable oil with a melting point of 39°C, 0.05% by weight of α-tocopherol added) was heated to 400°C.
After injecting with a pump, immediately apply a vacuum pump for 1 minute.
The vacuum was lowered to 15 mm Hg and oiled for 23 minutes.

The temperature of the oil just before the oil was finished was 79°C. Immediately after the oil was removed, the oil was removed using a pump, and the oil was centrifuged at 100 rpm for 3 minutes. After the vacuum was released, the dried carrots were taken out.

3.1 kg of dried carrots with a water content of 3.2% by weight and an oil content of 21.3% by weight were obtained. The dried carrot thus obtained had a crisp texture similar to potato chips that could be easily pinched and eaten whole with its tissue.

Example 3 70 kg of 4 wt% HVP solution (temperature 17
℃) for 21 hours, drain the liquid, and the moisture content is 69.
27Kg of carrots by weight% was obtained.

This was placed in a vacuum oil device with a basket-type centrifugal deoiling device, and after pumping in 400 ml of oil at a temperature of 115°C (melting point 41°C, vegetable oil), the vacuum was immediately raised to 10 mmHg in 2 minutes using a vacuum pump. descend, 28
oil for a minute.

The temperature of the oil just before the oil was finished was 81°C. Immediately after removing the oil, the oil was removed using a pump, and the oil was removed by centrifugation at 110 rpm for 2 minutes. After the vacuum was released and the pressure returned to atmospheric pressure, the dried carrots were taken out.

11 kg of dried carrots with a water content of 2.7% by weight and an oil content of 23.4% by weight were obtained. The dried carrot thus obtained had a crisp and crunchy texture, making it a snack-like food in which the whole carrot could be eaten.

〔Effect of the invention〕

The present invention provides a form of processing and utilization of carrots that has not been previously available in the market.This invention provides a novelty that does not exist in the conventional market, as it has a crisp, non-hard structure and can be eaten whole like a snack. To provide a medicinal ginseng product that is rich, convenient, highly palatable, and has good storage stability.

Claims (1)

[Claims] 1. In the case of raw medicinal ginseng, after partially dehydrating and shrinking the skin, the water content is adjusted to 65 to 75% by weight, or in the case of dried medicinal ginseng, water or concentration is adjusted. 3
The first step is to adjust the moisture content to 65-75% by weight by immersing it in an aqueous solution of ~10% by weight amino acids and re-absorbing and swelling the oil. Then, the water content is reduced to 5% by weight or less, and the fats and oils are separated under reduced pressure, and then the fats and oils adhering to the oiled medicinal ginseng are reduced by centrifugal force, and the fats and oils content is reduced to 5 to 25% by weight. A method for producing oily medicinal ginseng, comprising a second step of adjusting. 2. The method for producing oily medicinal ginseng according to claim 1, wherein the ginseng is partially dehydrated and shrunk to a water content of 50% by weight or less, and then the water content is adjusted to 65 to 75% by weight. 3. The method for producing oily medicinal ginseng according to claim 1, wherein the medicinal ginseng is partially dehydrated and shrunk by ventilation drying at a temperature of 40°C to 80°C.