JPH0476657B2 - - Google Patents

Description

[Detailed Description of the Invention] (a) Industrial Application Field The present invention relates to a method for powder processing of vegetables, fruits, etc.

(b) Conventional technology and its problems Conventionally, the method of processing vegetables, fruits, etc. into powder was to dry them using a dryer and then crush them, but this method took a long time to dry and required exposure to high temperatures for a long time. In addition, since it is difficult to dehydrate the water in the tissues, vegetable proteins and various vitamins are thermally decomposed and deteriorated, resulting in low nutritional value.In addition, since they are powders, they easily absorb moisture and are difficult to store for long periods of time. Since it is difficult to heat the tissue sufficiently, the malodorous component of basic nitrogen contained in the tissue remains, resulting in the problem of malodor.

(C) Means for Solving the Problems In the present invention, vegetables, fruits, etc. as raw materials are added to heated oil such as animal oil or vegetable oil that has been preheated to 60 to 90°C to prevent decomposition and deterioration of various vitamins in a closed container. The temperature of the heated oil is adjusted, the pressure inside the sealed container is reduced, and the heated oil is stirred and heated as a heating medium.In addition, during the initial pressure reduction process, the temperature of the heated oil is kept at normal pressure, where it is easy to solidify and stabilize the vegetable protein. From 10 to 20
Under reduced pressure conditions of mmHg, then 740-750mmHg
We provide a powder processing method for vegetables, fruits, etc., characterized in that the moisture in the raw material is dehydrated under reduced pressure conditions, the dehydrated raw material is then taken out from a sealed container, deoiled, and then pulverized. That is.

(d) Examples Embodiments of the present invention will be described in detail as follows.

In ^other words, animal oil, vegetable oil,
A single oil or mixed oil such as fish oil or chicken oil is stored, and the oil is pre-filled with steam that is injected into the jacket part of the jacket at a temperature that does not decompose or change the quality of various vitamins.
Heat the oil to around 60 to 90 degrees Celsius, then take out the raw materials such as vegetables and fruits as they are, or just the contents with the skins removed, or just the skins, put them in the heated oil, soak them, and close the couture. Cover.

Next, while maintaining the temperature of the heated oil at 60°C to 90°C, the inside of the cupper is stirred and the pressure inside the cupper is reduced.

This depressurization treatment is carried out under small decompression conditions in which the vegetable protein is easily coagulated and stabilized for the first 30 minutes after the initial immersion of the raw material, i.e., by reducing the pressure from normal pressure to 10 to 20 mmHg, and then by reducing the pressure to a large decompression of 740 mmHg, approximately in a vacuum. The treatment takes about 60 minutes under the following conditions, and the moisture content is 3 to 6.
Dehydrate to around %.

That is, in the early stage of depressurization, the oil temperature of 60°C to 90°C and the small depressurization conditions of 10 to 20 mmHg from normal pressure stabilize the coagulation of vegetable proteins from vegetables and fruits, which are raw materials, and prevent the outflow and decomposition of the proteins. It is configured to prevent the leakage of various vitamins associated with the leakage of protein.

In addition, oil temperature of 60℃~90℃ and 740~ from the middle of decompression.
While evaporating the water in the tissue of the raw material under a large reduced pressure condition of 750 mmHg, the water is replaced with heated oil, allowing the heated oil to deeply penetrate into the tissue.
By heating the raw material using heating oil outside and in the tissue as a heat medium, it is possible to dehydrate the raw material in a short time.
Constructed to prevent the decomposition, deterioration, and leakage of various vitamins, sugars, and other extracts, and pigments, as well as to prevent deterioration and decomposition of pigments, and to deodorize by decomposing and eliminating basic nitrogen in tissues. are doing.

The raw material that has been dehydrated as described above is taken out of the compressor, and is compressed using a screw press or the like as a compressing device, or centrifuged using a centrifuge to remove oil.

Next, the raw material from which the oil content has been removed is placed on a mesh conveyor or the like, and normal hexane is sprinkled on it to completely remove the oil from the raw material and turn it into powder.

Vegetables and fruits that are raw materials include carrots, pumpkins, spinach, mandarin oranges, apricots, loquats, and other green and yellow vegetables that contain provitamin A, which is a substance that produces vitamin A, and vitamin E.
Chisa, cabbage containing vitamin K, tomato containing vitamin K, cabbage cabbage, green vegetables containing vitamin B, beans, shiitake mushrooms, vitamin C
Various vegetables and fruits containing radish, tomatoes, chili peppers, mandarin oranges, potatoes, and even onions, garlic, strawberries, and lemons may be used.

In this way, the vegetables and fruits used as raw materials are subjected to oil temperature dehydration treatment by the above method, and the moisture contained in the raw material structure is evaporated using hot oil at 60 ° C to 90 ° C and two-stage vacuum. Furthermore, heating oil permeates into the tissue in place of evaporated water and heats the raw material from within the tissue, so dehydration can be performed at the lowest possible temperature and in a short time. vegetable protein, various vitamins, sugar,
It is highly nutritious and has vivid colors without any leakage, decomposition, or deterioration of pigments and other extracts.It also contains basic nitrogen, a malodorous component contained in the raw material tissue, and especially malodorous components contained in onions and garlic. By decomposing allicin, propyl allyl disulfide, etc., a treated product with no odor can be obtained.

Further, although such a treated product is in a powder state, it does not easily absorb moisture and can withstand long-term storage in a dry state.

(E) Effects of the Invention According to the present invention, vegetables and vegetables as raw materials are added to heated oil that has been preheated to a temperature at which various vitamins are decomposed and deteriorated.
Fruits, etc. are put in and soaked, then subjected to a vacuum treatment, and in the initial vacuum process, vegetable proteins are heated under small vacuum conditions that facilitate coagulation and stabilization.
Next, the reduced pressure is increased to dehydrate the water in the raw materials, and then the dehydrated raw materials are taken out of the oil and deoiled, so the dehydration treatment is carried out at the lowest possible temperature and in the shortest possible time, and the vegetables and fruits used as raw materials are removed. The vegetable proteins, various vitamins, sugars, pigments, and other extracts contained in the food do not leak out or decompose or deteriorate, and are highly nutritious and have bright colors. The moisture contained in the raw material structure is evaporated, and as the moisture evaporates, malodorous components such as allicin and propyl allyl disulfide in the raw material are evaporated from the raw material, resulting in an odorless processed product. At the same time, the treated product has the advantage that although it is a powder, it does not easily absorb moisture and can be stored for a long period of time in a dry state.

Claims (1)

[Claims] 1. In a closed container, various vitamins are decomposed,
Vegetables, fruits, etc. as raw materials are immersed in heated oil such as animal oil or vegetable oil that has been preheated to 60 to 90°C to prevent deterioration, and then heated while reducing the pressure inside the sealed container while adjusting the temperature of the heated oil. The oil is stirred and heated using oil as a heating medium, and in the initial depressurization process, the pressure is reduced from normal pressure to 10 to 20 mmHg, where vegetable proteins are easily coagulated and stabilized, and then the pressure is reduced to 740 to 750 mmHg, so that the A method for powder processing of vegetables, fruits, etc., characterized by dehydrating the water, then taking out the dehydrated raw material from a sealed container, deoiling it, and then pulverizing it.