JPH06217683A - Production of dry vegetable or fruit - Google Patents

Abstract

PURPOSE:To obtain a dry vegetable or fruit excellent in its restoring property without deteriorating the original characteristics, such as color and taste, of a vegetable or fruit when immersed in water, etc., by cooling the vegetable or fruit at <= its freezing temperature, and subsequently heating the cooled vegetable or fruit in a fat or oil under a vacuum atmosphere to dehydrate the treated vegetable or fruit. CONSTITUTION:A vegetable or fruit such as onion, carrot or apple, preferably the vegetable or fruit sliced in a thickness of 2-3mm is cooled at <= a freezing temperature, and subsequently heated in a fat or oil under a vacuum atmosphere to provide the objective dehydrated product. In the dehydration process, the vacuum degree and the heating temperature of the fat or oil are preferably set to 200-700mmHg and 55-120 deg.C, respectively.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dried fruits and vegetables.

[0002]

2. Description of the Related Art Generally, dehydrated fruits and vegetables are produced in order to preserve fruits and vegetables having a high water content and use them as instant foods.

As a method for producing the above-mentioned dried fruits and vegetables,
The hot air drying method, the fly drying method, the freeze drying method, etc. are adopted.

Among them, the hot air drying method is a method of blowing hot air onto fruits and vegetables to dry the fruits and vegetables, and has an advantage that it can be produced with simple equipment.

The frying drying method is a method of heating fruits and vegetables in oils and fats to be dried, and has an advantage that dried fruits and vegetables can be produced with simple equipment like the hot air drying method.

According to the freeze-drying method, fruits and vegetables are -30 to -40 ° C.
It is a method of drying fruits and vegetables by sublimating the ice formed by freezing the water content of the fruits and vegetables by rapidly cooling and freezing, and then placing this in a drying chamber kept in a vacuum state. The dried fruits and vegetables produced by this method have almost no loss of the original characteristics of fruits and vegetables such as physical properties such as color, taste, aroma, texture and firmness, and shape, and the produced dried products can be dried with water. When immersed in hot water etc., it has an excellent restoring property that returns to the state before drying.

[0007]

However, the dried fruits and vegetables produced by the hot air drying method or the frying drying method impair the original characteristics of the fruits and vegetables due to heat denaturation and the restorability thereof. If so, there is a problem that it will sink to the bottom of the soup and look bad.

Further, the freeze-drying method requires a manufacturing facility equipped with a refrigerating device, a vacuum device, etc., and there is a problem that the cost of the facility increases the cost. Furthermore, although the dried fruits and vegetables produced by this method are excellent in restoration,
There is also a problem that it cannot be used for instant foods because it takes a long time to thaw.

Therefore, the object of the present invention is to solve the above-mentioned problems, and when the produced dried fruits and vegetables are put in water or hot water without impairing the original characteristics of the fruits and vegetables, they are easily restored in a short time and easily floated. Moreover, since a simple facility is used, it is an object of the present invention to provide a method for producing dried fruits and vegetables which does not increase the production cost.

[0010]

In order to solve the above-mentioned problems, the present invention is to cool fruits and vegetables below freezing temperature,
The method of dehydration by heating in oils and fats under a reduced pressure atmosphere was adopted.

The details will be described below. First, the fruits and vegetables used in the present invention include vegetables such as onions, carrots, garlic, legumes, pumpkin, asparagus, and fruits such as apples and pineapples. It should be noted that the fruits and vegetables may be shaped into any shape depending on the application, but it is 2 to 3 mm.
It can be dried efficiently by slicing to the thickness of.

Next, examples of the fats and oils used in the present invention include animal fats and oils and vegetable fats and oils. The amount of oil / fat used varies depending on the type of fruits and vegetables, but in order to evenly and efficiently heat fruits and vegetables, it is preferable to use a volume 4 to 40 times the amount of fruits and vegetables used.

Further, the decompression degree and the heating temperature of oils and fats may be any combination as long as water contained in fruits and vegetables can be removed. The decompression degree is set to 200 to 700mmHg, and the heating temperature of oils and fats is set to 55 to 120 ° C. Preferably.
This is because if the heating temperature of the fats and oils is less than 55 ° C, the drying of the fruits and vegetables cannot be accelerated, and if the heating temperature exceeds 120 ° C, the fruits and vegetables undergo thermal denaturation. Decompression degree is 200m
This is because if it is less than mHg, the fruits and vegetables may be rapidly dried to denature the fruits and vegetables, and if the pressure exceeds 700 mmHg, the drying cannot be promoted.

[0014]

According to the method for producing dried fruits and vegetables described above, the cell liquid such as water contained in the fruits and vegetables is frozen by cooling, and the ice formed at this time is sublimated and removed in oil and fat heated under a reduced pressure atmosphere. To be done. Therefore, the produced dried fruits and vegetables become porous, and when immersed in water, hot water, or the like, they are absorbed and restored to the state before drying in a short time.

[0015]

【Example】

(Example 1) 10 kg of fresh onion was chopped into 8 mm square pieces, washed twice, placed in a polyethylene bag, placed in a freezer kept at a room temperature of -18 ° C., and left to stand overnight. Frozen. And
50 kg of palm olein oil stored in a closed kettle
The temperature was raised to 0 ° C., the frozen onion was put in this palm olein oil, and the onion was appropriately stirred and heated for 1 hour while the kettle was closed and the inside of the kettle was maintained at 700 mmHg by a decompression device. Then, the onion was taken out of the kettle and cooled to 60 ° C., and then excess oil was removed with a centrifuge to obtain 2.1 kg of fried onion chips.

(Example 2) 10 kg of fresh carrots were sliced into a thickness of 2 to 3 mm, and 1 sliced in palm olein oil.
2 kg of fried carrot slices were obtained by the same method as in Example 1 except that heating was performed for 30 minutes.

The dried fruits and vegetables obtained in Example 1 and Example 2 were not affected by the original color, taste, aroma and physical properties (texture, firmness) of the fruits and vegetables, and were soaked in water or hot water. It was confirmed that it floated when put in.

[0018]

[Effect] As described above, the dried fruits and vegetables of the present invention restore to the state before drying in a short time without impairing the original characteristics of the fruits and vegetables, so when used in instant foods, they stand out in their soups and look good. It has an excellent effect not to be obtained with dried fruits and vegetables in the past. Further, since the equipment used in the present invention is simple, there is an advantage that the manufacturing cost is not increased.

Claims (1)

[Claims] 1. A method for producing dried fruits and vegetables, which comprises cooling fruits and vegetables to a freezing temperature or lower and then heating and dehydrating them in oil and fat under a reduced pressure atmosphere.