JPH05219883A - Dried vegetable - Google Patents

Abstract

PURPOSE:To provide dried vegetables which keeps the intrinsic quality of vegetables, long storage stability, excellent restorability, taste, odor, color and texture by adding water-soluble vegetable fiber and drying the mixture. CONSTITUTION:Vegetables are mixed with more than 0.3wt.% of water-soluble vegetable fiber containing at least one of water-soluble vegetable fiber selected from the group consisting of guar gum, locust bean gum, tara gum, and dried to give the objective dried vegetables.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dried vegetables which retain the original quality of the vegetables as they are and do not deteriorate in quality even after long-term storage.

[0002]

2. Description of the Related Art As a method for obtaining dried vegetables, generally, the vegetables are obtained as they are or after blanching, and after forming into slices or the like, they are dried by heating in an oven, hot air or freeze drying. However, the dried vegetables obtained are
There is a marked difference in quality compared to the raw one before drying,
Even when they are reconstituted with water, they have drawbacks such that the flavor, color, and restoration properties are significantly impaired.

In recent years, various proposals have been made regarding a method for producing dried vegetables of good quality. For example, a method of boiling vegetables with a sugar solution to allow the sugar solution to penetrate into these tissues, and then drying the solution (Japanese Patent Laid-open Publication No. Sho. 47-29543), α-for freeze-dried vegetable material
A method of blending cornstarch (JP-A-53-139765),
The blanching-processed food raw material is stored in a car and sprayed with the required penetrant and oil while rotating, then steam pressure is applied and then the pressure is rapidly reduced, and then the car is rotated at high speed under reduced pressure to obtain moisture. And a method for separating oil components
62-40276), followed by pre-treatment such as blanching and pre-drying to a drying rate of 50 to 80% by ventilation drying, then drying to a drying rate of 10 to 30% by a normal temperature low humidity drying method, and further drying rate of 5 to 10%. % Additional drying method (JP-A-62-27293)
6) etc. are proposed. However, these methods are not sufficiently satisfactory in terms of quality, and even now, dried vegetables having good quality and storability have not been obtained.
Also, a technique of adding one or more of xanthan gum or locust bean gum and / or guar gum and / or tara gum and / or karaya gum and / or pectin and / or red algae extract to processed meat / vegetable food or its material (JP-A-52-133691). Is proposed. However, this technique is different from the present invention in that undecomposed xanthan gum, locust bean gum, guar gum, tara gum, and karaya gum are used. In addition, the gum of this technique has a high viscosity, and even if it is contained in vegetables and dried, the quality of the vegetables is not maintained, and the texture of the vegetables is significantly deteriorated.

[0004]

DISCLOSURE OF THE INVENTION The present invention is capable of drying while maintaining the original quality of vegetables as described above, and does not deteriorate in quality even after long-term storage. , It provides dried vegetables with good texture.

[0005]

Means for Solving the Problems As a result of earnest studies on dried vegetables of good quality, the present inventors have found that when vegetables are dried, a water-soluble dietary fiber is added and then dried. It was found that the above-mentioned problems can be solved, and in addition, the function of dietary fiber can be added, and the present invention has been completed. The present invention will be described in detail below.

The water-soluble dietary fiber of the present invention means guar gum,
It refers to each decomposed product of locust bean gum and tara gum, and one kind or a mixture of two or more kinds thereof can be used.
The upper limit of the decomposition rate of water-soluble dietary fiber is one that is in the range of being quantified as dietary fiber when measured by the method that meets the definition of dietary fiber, that is, the enzyme gravimetric method, and the lower limit is 5% by weight aqueous solution. Viscosity is B type viscometer 25 ℃, 30rpm
In the above condition, it means 100 cps or less, preferably 50 cps or less. When the viscosity is high, a thin film cannot be formed uniformly on the surface of vegetables, and since a high-concentration solution cannot be formed, spreadability to the epidermis is insufficient and a film is formed to satisfy the effect. Becomes difficult. The enzyme gravimetric method here means that after dehydrated and defatted samples are decomposed with enzymes such as amylase, protease, amyloglucosidase,
It refers to a method of precipitating and collecting with about 80% alcohol.

The vegetables of the present invention are not particularly limited, but any of vegetables such as cucumber, green onions, onions, carrots, cabbage, spinach, peppers, burdock and sprouts can be used, and further peeling, shredding, rough cutting. It can also be applied to those that have been subjected to such processing. Further, it can be applied to herbal plants such as laurel, parsley, thyme and sage, and also to edible dried flowers such as roses.

In the present invention, the method of use in vegetables is to coat the vegetables with an aqueous solution prepared by dispersing and dissolving water-soluble dietary fiber in water, or to immerse the solution in water, or to mix the water-soluble dietary fiber powder with vegetables as it is. There are ways. The mixing ratio of the water-soluble dietary fiber may be 0.1% by weight or more of the vegetables, preferably 0.3% by weight or more. Although there is no particular restriction on the upper limit, if the ratio is large, there are drawbacks such that the effect on addition is not improved. The method for drying the vegetables containing the water-soluble dietary fiber is not particularly limited, but any method such as hot air drying, low humidity drying, and freeze drying can be adopted.

[0009]

The water-soluble dietary fiber of the present invention is an indigestible high molecular polysaccharide that is not digested by human digestive enzymes, and is colorless and transparent in water to form a low-viscosity solution. The reason why the dried vegetables of the present invention retain the original quality of the vegetables as they are and do not deteriorate even after long-term storage,
It is speculated that the water-soluble dietary fiber is a high-viscosity high-molecular-weight polysaccharide and has a strong film-forming ability. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified, and cps is a 5% aqueous solution at 25 ° C. using a B type viscometer.
The value measured under the condition of 30 rpm is shown.

[0010]

【Example】

Example 1 100 parts of green onions washed with water were cut into small pieces and heat-treated at 90 ° C. for 30 seconds. Guar gum decomposition product solution X (solid content 30
%) 1 part was mixed and dispersed, and then dried with hot air to dry onion 7
Parts (water content 4%) were obtained. A sensory test was conducted on the obtained dried green onions, which were rehydrated with hot water and the green onions before being dried, and the flavor, smell, color and texture were good, and were the same as those before the drying. The guar gum decomposition product solution X used in this example was prepared by the following method.

[Preparation of Guar Gum Decomposition Solution X] Water 900
The pH was adjusted to 3.0 by adding citric acid to the parts. As to this
0.2 parts of galactomannanase produced by the genus perugillus and 100 parts of guar gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C for 24 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C for 15 minutes. Then, the transparent solution obtained by removing the impurities by filtration is concentrated under reduced pressure to obtain a guar gum decomposition product solution X.
227 parts (solid content 30%) were obtained. The content of water-soluble dietary fiber in the solid content of this solution (by enzyme gravimetric method) is 90%, 5%
The viscosity of the aqueous solution was 42 cps.

Example 2 100 parts of carrots washed with water were cut into 1 cm dice,
It was treated at 90 ° C for 5 minutes. 3 parts of guar gum decomposition product solution X (solid content: 30%) was mixed and dispersed therein, and then dried with hot air to obtain 7 parts of dried carrot (water content: 5%). A sensory test was performed on the dried ginseng obtained by adding hot water to the restored ginseng and the ginseng before drying, and the flavor, smell, color, and texture were good, and were the same as those before drying.

Example 3 6.5 parts of dried green onions were obtained in the same manner except that the guar gum decomposition product solution X in Example 1 was replaced by 5 parts of locust bean gum decomposition product solution X (solid content 10%). A sensory test was performed on the obtained dried green onions, which were rehydrated with hot water, and the green onions before being dried. The taste, smell, color and texture of the green onions were good, and were the same as those of the green onions before drying. The locust bean gum decomposition product solution X used in this example is
It was prepared by the following method.

[Preparation of Locust Bean Gum Decomposition Product Solution X] Citric acid was added to 900 parts of water to adjust the pH to 3.0. To this, 0.2 parts of galactomannanase produced by Asperugillus and 100 parts of locust bean gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C for 7 hours. 90 after reaction
The enzyme was inactivated by heating at ℃ for 15 minutes. The impurities were removed by filtration to obtain 635 parts of locust bean gum decomposition product solution X (solid content 10%). The water-soluble dietary fiber content (by enzyme gravimetric method) in the solid content of this solution was 91%, 5
The% aqueous solution had a viscosity of 72 cps.

Example 4 Instead of the guar gum decomposition product solution X in Example 1, 1 part of guar gum decomposition product solution X (solid content 30%) and 4 parts of locust bean gum decomposition product solution X (solid content 10%) were used. In the same manner, 7.6 parts of dried green onions were obtained. A full-delivery test was conducted on the obtained green onions, which had been rehydrated with hot water and the green onions before being dried, and the flavor, odor, color, and texture were good, and did not differ from the onions before drying.

Comparative Example 5 In Example 1, dried onion C was obtained by hot-air drying without adding guar gum decomposition product X at the time of drying. This and the dried green onions obtained in Example 1 were polyethylene bags (thickness 0.08 mm).
It was placed in a pot and left at 40 ° C. for 6 months. A sensory test was performed on each green onion after standing, and the dry green onion C had a severely deteriorated flavor and odor, but the dry green onion of the present invention had a good taste with no offensive odor.

[0017]

The dried vegetables obtained according to the present invention include:
It has the following features. (1) The dried vegetables of the present invention reconstituted with hot water have a flavor,
In terms of odor, color, texture, etc., it is almost the same as the vegetables before drying. (2) Stable quality that does not cause rancidity or deterioration even after long-term storage. (3) Since the water-soluble dietary fiber used in the present invention is a solution that is colorless and transparent and is dissolved in water to form a solution with low viscosity and almost no taste, even if the present dried vegetables are used for food, it is essential to prepare for food. Does not impair the flavor. Moreover, neither precipitation nor speckle phenomenon occurs. (4) Since the water-soluble dietary fiber is added, the function of the water-soluble dietary fiber can be imparted to the dried vegetables. As described above, the present invention has a great effect in maintaining the quality of dried vegetables and improving the preservability, and can greatly contribute to the food industry.

Claims (2)

[Claims] 1. A dried vegetable characterized by containing a water-soluble dietary fiber when the vegetable is dried. 2. The dried vegetables according to claim 1, wherein the water-soluble dietary fiber contains one or more water-soluble dietary fibers selected from the group consisting of decomposed products of guar gum, locust bean gum and tara gum.