JPH0612985B2 - Dry food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a method for producing a dry food, more specifically, fruits, vegetables,
It relates to the method of making foods such as fish and shellfish into dried foods,
The dried food thus obtained was packaged as it is for edible use, or if necessary, it was further powdered so that it could be used as a raw material for the production of various processed foods. A method for producing a dry food is provided.

[Conventional technology]

Conventionally, a vacuum frying method has been known as a method for obtaining this type of dried food. In this method, for example, raw materials such as sliced vegetables are soaked in a sugar solution for 6 to 12 hours, fried in oil in a vacuum pot to make fries, and then pulled up to remove the oil. In this method, not only the immersion treatment time and the frying time are long but the production efficiency is poor, but also the cost is increased. Moreover, the amount of oil remaining in the frying products is large (20-
40%), there is a drawback in that the quality (deterioration of oil content) due to long-term storage causes a bad odor and deterioration of taste. Moreover, since the amount of residual oil is large, it cannot be pulverized at room temperature. Furthermore, the original hue and flavor of the raw material are impaired.

[Problems to be solved by the invention]

The present invention improves on the drawbacks of the conventional methods as described above. That is, the production time is shortened, and the amount of residual oil is remarkably reduced, the natural hue and flavor of the raw material are retained, quality deterioration is prevented, the processability of the product is easy, for example, pulverization, and long-term storage is also possible. It is intended to provide a method for obtaining an excellent product having properties such as quality invariance.

[Means for solving problems]

That is, the present invention, after slicing or cutting the water-washed food material raw material into a required form, dipping or blanching in a required permeation solvent liquid such as salt water, acid, or sugar, the material can be pressurized or depressurized. It is housed in a car in a kettle, and while the car is rotating, the required penetrant and fats and oils are sprayed, and then steam pressure is applied, followed by a sudden depressurization state. After repeating, finally, the basket is rotated at a high speed under reduced pressure to separate and remove water and oil in the raw material, which is a method for producing a dry product.

Examples of the drying material applicable in the present invention include various vegetables, fruits, fish and shellfish, etc., which are cut into a shape according to the intended dried product shape, but if it is not particularly necessary to cut, the original shape is used. You can leave it as it is. However, if the cutting treatment is applied, the permeation solvent treatment is effectively performed. Examples of the osmotic solvent liquid include salt, citric acid or malic acid, sugar,
Alcohols and various other substances can be selected and used according to the material and application, and are not particularly limited. Immersion treatment time is usually 30 minutes to 1 hour. By this immersion, a considerable amount of water is extracted from the tissue cells in the material. In particular, those subjected to a blanching treatment with salt water or an aqueous acid solution can retain their respective natural hues such as fruits and vegetables when they are post-treated to give a dried product. Put the above-mentioned dipping-treated material in a net basket in a pot capable of pressurizing and depressurizing, and spray the dipping solvent liquid, oil and fat, etc. from each nozzle while rotating, and the osmotic pressure of 0 to 10 kg by steam pressure. In the range of / Hg, heating and pressurization are performed according to the required conditions of the material to infiltrate, and then at the same time when a predetermined pressure is reached, the automatic on-off valve of the kettle is activated to instantaneously move the inside of the kettle to, for example, 30 to 5 mm / Reduce the pressure to Hg and repeat this operation. At this time, the rotation of the net cage is also adjusted appropriately. When the pressure in the container is increased, the tissue of the contained material is relaxed, the contained water is easily discharged to the outside, and the heating oil and fat is easily introduced into the inside. Therefore, when the oil / fat heated under pressure is injected, the oil / fat quickly penetrates into the tissue of the material, and the necessary heat can be efficiently applied to the deep part of the material. Then, when the pressure is rapidly reduced, the moisture in the material and the permeated fats and oils are discharged from the material in a short time and dried. The dehydration state of the material is controlled and repeated. When the required dry state is reached, the net basket is rotated at high speed under a reduced pressure to separate and remove water and oil. The oils and fats used in the present invention include, for example, palm oil, rice oil, cottonseed oil, lard and the like, which are appropriately blended if necessary.

The dried product thus obtained is packaged as it is as a product or powdered to be used as a raw material for confectionery and other various processed foods, depending on the intended use. The dried product according to the present invention not only retains the natural flavor and hue, but also has good storability and is easily powder-processed.

Example 1 Commercially available onions are washed and dehulled, cored and cut into four pieces, and immersed in salt water (salinity 3 to 20%) (10 to 30 minutes, temperature 40 to 60 ° C).

The above immersion material is put into a net basket of a pressurization / decompression container after washing with water. On the other hand, a penetrating solution (sugar, maltose, dextrin, corn starch, concentration 20 to 50) is sprayed with a nose. In that case, steam is blown and pressure is applied (1-7 Kg / Hg) while gently rotating the basket inside.
And

When cottonseed oil or palm kernel oil heated to a temperature of 60 to 80 ° C. is blown into the above pressurized container with a nozzle in a spray form, it mixes with water vapor in the container and becomes a fine foam state. When the pressure inside the vessel reaches 4 Kg / Hg, open the automatic control valve to
Reduce pressure to -20 Torr. In this depressurized state, after 3 to 5 minutes have passed, the automatic control valve is closed again, and the previous pressurization state is used.
The pressure is reduced again. After 10 to 20 minutes, the sugar solution and steam are stopped, and only the oil and fat is stopped after about 3 to 5 minutes. Further, the basket body is stopped after 5 minutes of high-speed rotation, returned to normal pressure, and the basket body is taken out. It should be noted that the fine foam particles containing the oil and fat are returned to the oil and fat tank outside the container for reuse.

The dry product thus obtained has an oil content of 5% or less,
The water content was 1% or less, and the flavor color was excellent.

Example 2 (1) Variety: Kyarotsu, Cabocha, Takenoko, Burdock (2) Treatment conditions Hulling and slicing Blanching treatment: Saline (concentration 20-30%, temperature 60-80 ° C) for 30 minutes-1 hour, then Rapid cooling (-18
˜−30 ° C.) Penetration solvent: Maltose / corn starch mixed solution (concentration 10 to 30%, temperature 60 ° C.) Osmotic pressure: 6 to 7 Kg / Hg Other conditions are the same as those in Example 1 above.

The dried product obtained under the above conditions had an oil content of 5% or less and a water content of 1% or less, had the original color tone and flavor of those raw materials, and had an excellent porous crisp.

Example 3 (1) Variety: Spinach, Japanese radish leaf, green pepper, green beans, quinusaya, asparagus (2) Treatment condition Cut only four bell peppers Blanching treatment: Saline (concentration 20-30%, temperature 90 ° C) for 1 minute Within, then rapidly cooled (-18 to -30 ° C) Penetration solvent: Maltose / dextrin / corn starch concentration 30%, temperature 20 ° C, 40% Osmotic pressure: within 4 Kg / Hg Other conditions are the same as in Example 1.

The obtained dried product had the original color tone and flavor of each raw material, and was an excellent product with a porous crisp.

Example 4 (1) Varieties: apple, oyster, pear, kiwi, melon, watermelon, banana, strawberry (2) Treatment conditions molting and slicing Immersion: acid treatment of banana only, malic acid (concentration within 3%,
30 minutes to 1 hour), others are saline (concentration 20 to 30)
%, 30 minutes to 1 hour) and then washed with water Penetration solvent: Maltose / corn starch mixed solution (concentration 10 to 30%, temperature 60 ° C.) Osmotic pressure: 6 to 7 kg / Hg Other conditions are the same as in Example 1.

The dry product obtained under the above conditions has an oil content of 10% or less,
The water content was 1% or less, and the product was a dry textured product having the color tone and flavor of the material.

Example 5 (1) Variety: Umeboshi, garlic, dried grapes (2) Treatment conditions Hulling and slicing (garlic only) Blanching treatment: Malic acid (within 3% concentration), garlic only at 90 ° C. within 5 minutes, and others Is 3 at below 60 ° C
0 minutes to 1 hour, followed by rapid cooling (-18 to -30 ° C) Permeation solvent: Maltose, corn starch mixed solution (concentration 10 to 30%, temperature 60 ° C) Osmotic pressure: 7 Kg / Hg Other conditions are the same as in Example 1. To do.

The dried product obtained under the above conditions was a particularly dry product having a porous crisp and an excellent taste and color tone.

Example 6 (1) Variety: sardines, ume, smelt, shrimp, squid, crab, irico, scallop, pearl shell, fish meat sausage (2) Treatment conditions Sprinkle salt (30 minutes to 1 hour) and then wash with water Osmotic pressure Within 4 Kg / Hg, except for scallop, shrimp and squid, pressure is 7 to 8 Kg / Hg Oil and fat temperature: 60 to 120 ° C. Other conditions are the same as in Example 1.

Among the dried products under the above conditions, the shrimp, squid, and scallop have a water content of 4 to 6% and an oil content of 5 to 10%, and each has a vivid color tone and is excellent in the flavor of the material.

Example 7 (1) Variety: ham, sausage, meat (2) Processing conditions Roll processing is performed in advance using salt, corn starch and maltose.

Osmotic pressure 7 to 8 kg / Hg Oil and fat temperature 60 to 120 ° C. Other conditions are the same as in Example 1.

The dried product under the above conditions was a dried product having an excellent color tone and flavor which has never been obtained.

Effect of the invention When the method for producing a dry food (3) for application of the osmotic pressure treatment of the present invention is compared with the conventional vacuum freeze-drying method (1) or the vacuum frying drying method (2), the production efficiency is in terms of quality, etc. As shown in, the effect of the manufacturing method of the present invention is extremely large. That is, within the processing time of vegetables or fruits, or fish and shellfish, etc. (1) Freezing / drying processing time 8 to 16 hours (2) Vacuum frying processing time 6 to 13 hours (including immersion time) (3) Permeation drying Treatment time 2 to 6 hours (including immersion time) As described above, in the osmotic pressure treatment drying method of the present invention, the drying product production processing time is greatly shortened, and one cycle processing amount is large, resulting in unprecedented production efficiency. However, it is several times better than the others, and a sufficient effect can be obtained in terms of cost.

The present invention, in the osmotic pressure treatment, first performs rapid and short-time pressure reduction and pressure reduction with salt solution, acid, or polysaccharide, etc., so when comparing product quality with conventional vacuum freeze drying, vacuum frying, etc., it is excellent. It has the bright colors and flavors of natural materials and can be stored for a long period of time.

Further, in the osmotic pressure drying treatment of the present invention, in order to spray oil or fat (hardened oil) or perform high-speed centrifugal separation under reduced pressure, when compared with conventional atmospheric pressure frying or vacuum frying, etc., the product remains as shown in the table below. Since the amount of oil is particularly small, there is no change in quality such as taste, odor and hue due to deterioration of residual oil component (oxidized peracid value) in product quality, and stability can be maintained for a long time.

The osmotic pressure drying treatment of the present invention and the conventional treatment method were subjected to a comparative test with respect to the product quality regarding the oil content, the water content, etc., and the oxidation / peroxide value, etc. in the oil content, as shown in the above table. The outstanding effect which was not existed before was demonstrated.

Further, the osmotic pressure drying method of the present invention can perform low-temperature rapid drying treatment especially at the treatment temperature (40 to 70 ° C.) and the treatment drying time (30 minutes to 1 hour), so that the nutritional components of the raw material are not destroyed, and It is concentrated because it removes water and has an excellent effect as a high-concentration health food processing.

Further, the product treated by the osmotic pressure drying method of the present invention has a very small amount of residual oil of fats and oils (melting point: 30 to 45 ° C.), and since the hue of the natural material is the same, further powder processing becomes possible, It is possible to obtain powder with excellent color and flavor, and it is suitable as a raw material for various processed foods.

For example, using powder obtained by powder-processing the above-mentioned osmotic pressure dried product, confectionery-related products (Kutsky, rice cracker, Japanese confectionery, rice confectionery,
Others), or by using it as a base material for ice cream, ham, sausage, etc., it is possible to produce an excellent product having a natural flavor, color, etc. which could not be obtained by the conventional method. The effect is extremely large.

Claims (1)

[Claims] 1. A slicing or cutting of a food raw material that has been washed with water into a required form, and immersing or blanching in a required permeation solvent liquid such as salt water, acid or saccharide, and then pressurizing or depressurizing the material. It is housed in a car in a kettle, and while the car is rotating, the required penetrant and fats and oils are sprayed, and then steam pressure is applied, followed by a sudden depressurization state. A method for producing a dry food, characterized in that after repeating, finally, a basket is rotated at a high speed under reduced pressure to separate and remove water and oil in the material.