JPH06233651A - Production of dried food - Google Patents

Abstract

PURPOSE:To provide a method for producing dried food, capable of keeping fresh color tone of green yellow vegetables which are dried foods used as food ingredients of noodles, soybean paste soup, etc., and giving a product excellent in balance between sweetness and saltiness, binding property of various kinds of materials and shape retaining property of the product as well as yield and workability. CONSTITUTION:This method for producing a dried food is to immerse vegetables or grains subjected to blanching treatment or pH regulation into a solution containing reduced millet jelly, etc., and remove excess water and then subject the material to lyophilization or add a meat product or a fish product to the material and then subject the material to lyophilization.

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 foods to be added as ingredients such as noodles and miso soup.
In particular, the present invention relates to a method for producing a dried food product which maintains the original appearance color tone of vegetable materials and the like and has a good yield and workability.

[0002]

2. Description of the Related Art Conventionally, various methods have been proposed as a method for producing ingredients used by adding them to instant noodles and the like. That is, in JP-B-57-42293, "Method for producing molded dried vegetables", after blanching vegetables, a paste is added to them and kneaded, and then cut into a predetermined shape and dried. A method is disclosed. In addition, Japanese Patent Publication 1-4354
No. 5, gazette "production method of dried food", diced tofu, monosaccharides, disaccharides, sugar solution containing one or more kinds of sugars such as dextrin or mixed sugar solution and salt , Sodium glutamate, miso, soy sauce and other seasonings, after dipping in seasonings mixed with one or more, tofu extracted from this sugar solution or seasoning solution containing sugar solution is frozen immediately and dried A method of manufacturing is disclosed.

[0003]

However, in the method for producing dried vegetables and the like as described above, a fresh color tone is frozen especially in green-yellow vegetables only by inactivating the enzymes by blanching treatment. It cannot be maintained after the drying process. Further, it is well known that the tofu is impregnated with sugar to maintain the original shape after freeze-drying, but generally, the sweetness of sugar is highly retained in the freeze-dried product. Therefore, when the freeze-dried product is used as an ingredient, the sweetness of the freeze-dried product is transferred to the final product such as instant noodles, resulting in a subtle change in the overall taste. In general, the ingredients produced by freeze-drying without any pretreatment are freeze-dried products that are hard to bind to each other, are brittle, and are difficult to pack, and have many voids.

The present invention has been made in view of the above problems relating to a method for producing a dry food to be added as an ingredient such as noodles and miso soup, and its object is (1) maintaining a fresh color tone of green-yellow vegetables (2) A product with a good balance of sweetness and taste can be obtained, (3) Good binding of various materials and good shape retention of the product, and (4) Good yield and workability. It is intended to provide a method for producing a dry food.

[0005]

Means and Actions for Solving the Problems The inventors of the present invention have intensively studied to solve the above problems. As a result, the inventors focused on using a vegetable material or the like whose pH was adjusted after blanching treatment as a material constituting the ingredient and a method of treating the material with a solution of a non-reducing starch intermediate hydrolyzate.

The present invention is based on the above idea,
The gist is a vegetable material that has been subjected to a blanching treatment, a vegetable material that has been pH-adjusted after the blanching treatment, a grain material, and a material consisting of one or two or more species selected from pH-adjusted grain materials, Reduced starch syrup, reduced malt syrup, reduced starch, starch hydrolyzate, after being dipped in a solution containing one or more selected from disaccharides to drain water, the material is freeze-dried And a method for producing a dry food, which comprises adding one or more kinds selected from livestock meat products or fish meat products to drained materials and freeze-drying.

The vegetables used in the present invention are not particularly limited, but various kinds such as green onions, bean sprouts, carrots and the like can be used. Various kinds of grains such as corn and wheat can be used. The vegetables used in the present invention are preferably subjected to a blanching treatment, and this treatment is performed according to the state of receipt of vegetables.
For example, when imported raw materials are used, frozen products such as green onions and carrots are used, but they do not need to be processed again because they have been blanched. For blanching vegetables, 30 in hot water or steam at about 80-100 ° C
The exposure is carried out for about a second or more, but this is because sterilization and enzyme deactivation are performed to prevent the browning reaction due to the enzyme in the subsequent steps. Then, by adding salt to the hot water used for this blanching, the tissue originally held by vegetables can be maintained even after freeze-drying.

Next, the vegetables and grains used in the present invention are
It is preferable to adjust the pH as necessary, but in particular, it is to maintain the color tone that green-yellow vegetables originally have, even after freeze-drying, and also when vegetables are rapidly frozen at a temperature of several tens of degrees below zero. It also has the effect of preventing freezing and burning that occur, and browning that occurs near the end of freeze-drying due to an increase in the product temperature. A weakly alkaline aqueous solution is used for pH adjustment, and it is preferable to use an alkaline preparation approved as a food additive. The pH is preferably in the range of 8.0 to 9.0, and preferably about 8.5.

The next treatment in the present invention is a step of immersing the above treated material in a solution containing reduced starch syrup and the like. The non-reducing starch intermediate hydrolyzate such as reduced starch syrup, reduced malt starch syrup, and reduced starch used here can be obtained by the production method disclosed in JP-B-44-18898. The hydrolyzate is not only heat resistant but also strong against acid and alkaline, and is a thickener, polish, wetting conditioner,
It is used as a quality improver such as a riching agent, a softening agent, a sugar crystallization inhibitor, an alpha starch stabilizer, and a freshness-retaining agent. In addition, since this non-reducing starch intermediate hydrolyzate does not have a reducing sugar in the terminal group, it does not cause a Maillard reaction even when a nitrogen compound such as a protein or amino acid coexists during heating. The polymerization reaction does not occur after the internal dehydration occurs.

In the present invention, the above-treated material is dipped in a solution containing one or more selected from reduced starch syrup, reduced malt starch syrup, reduced starch, starch hydrolyzate, and disaccharide. By this treatment, the materials of freeze-dried products are well bound to each other, the shape retention is maintained against vibration due to external factors, and the shrinkage of vegetables caused by water loss during freeze-drying is also prevented. can do. The effect is that even if reduced starch syrup, reduced malt syrup, reduced starch, and starch hydrolyzate penetrate into the vegetables, they retain their shape, and the apparent yield after drying is improved. It also serves as a fee.

Reduced starch syrup and reduced malt starch syrup have lower sweetness than acid saccharified starch syrup and malt saccharified starch syrup, and reduced starch,
The starch hydrolyzate does not need to be added to hot water to be dissolved like ordinary starch and can be dissolved in warm water, and "dama" does not occur during dissolution, and workability is good. Furthermore, since disaccharides have a significantly lower sweetness and a lower molecular weight than monosaccharides, the rate at which they penetrate into vegetables is reduced starch syrup,
Faster than reduced malt syrup, reduced starch, and starch hydrolysates. Therefore, when used together with reduced starch syrup, reduced malt starch syrup, reduced starch, and starch hydrolyzate, the effect of improving the shape retention and the yield is remarkable. Furthermore, the sweetness of the freeze-dried product as a whole is lower than that using sorbitol, maltitol, glucose and lactose, and does not adversely affect the taste of miso soup, instant noodles and the like.

The next step of the present invention is freeze-drying,
This is done by draining the material which has been subjected to the above blanching treatment, pH adjustment, dipping in a starch syrup solution, etc., and then -20 to -40.
This is a method of rapid freezing under the condition of ° C. The purpose of quick freezing is to suppress the growth of ice crystals formed as much as possible and prevent damage from the inside of the tissues of vegetables. As a specific method, after draining the material, it is molded and filled in a shallow concave container of an appropriate shape for each meal, and then rapidly frozen, or the material is flowed in a strip shape on a steel belt,
Quick-freeze as it is, or press-cut one by one vertically and horizontally to mold and then freeze rapidly. In this molding step, the reduced starch syrup, reduced malt starch syrup, reduced starch, and starch hydrolyzate have the effect of binding materials such as vegetables and grains to each other. Next, the drying is performed by drying the frozen product at a vacuum degree of 1.5 Torr or less. The lyophilized product thus obtained restores quickly when used as a material for miso soup and noodles, and is comparable in texture and volume to fresh products.

Further, in the present invention, it is also possible to add one or more kinds selected from meat products or fish meat products to the above-mentioned drained material, and then freeze-dry. The meat product used here is not particularly limited, and examples thereof include sliced ham, baked pork, sausage, and the like, and examples of the fish meat product include paste products and seasoned fish meat. Freeze-dried products produced by adding such livestock meat products and fish meat products can be quickly restored when used as ingredients such as noodles, and their texture and volume are not inferior to those of fresh products. Freshly sliced ham, baked pork, sausages and fish meat products will have a novel color and flavor as ingredients.

When adding the above-mentioned meat product or fish meat product to the drained material, the above-mentioned reduced starch syrup, reduced malt starch syrup, and reduction are added to the surface of the drained material or the surface of this material rolled to some extent or completely. It is also possible to attach livestock meat products and fish meat products by utilizing the binding action of starch and starch hydrolyzate. When the ingredients, which are freeze-dried products produced in this way, are restored with hot water, livestock meat products and fish meat products float on the surface of the hot water, and at the same time the effect of floating bodies is exhibited.

When producing freeze-dried foods by cutting and molding the freeze-dried products obtained by the above-mentioned various methods into one serving size, it is necessary to minimize the amount of chips.
According to the examinations of the cutting blades made by the present inventors, it is preferable to use a slot milling blade or a strip blade having a slot shape. The staggered blade gave a very bad result. And, as shown in Comparative Test Example 5 described later, the blade thickness of the sliding milling blade or the sliding band blade is preferably about 0.15 to 0.30 mm, and 0.15 m.
A blade thickness of less than m is not preferable because it is not robust. Further, if the blade thickness exceeds 0.30 mm, many chips are generated, which is not preferable.

[0016]

EXAMPLES The present invention will be described in more detail based on the following examples. Example 1 1 kg of sprouts in 1 of boiling water containing 4.00% by weight of salt
After soaking for half a minute, soak in cold water and drain. 1 kg of a green onion with a length of 0.5 cm is immersed in hot water at 80 ° C. for 0.5 minutes, and then immersed in cold water adjusted to pH 8.5 with sodium citrate, and then drained. After soaking 1 kg of carrot with a thickness of 0.1 cm in hot water of 95 ° C for 0.8 minutes,
Dip in cold water and drain. Next, reduced starch syrup 3
The mixture of the vegetable material treated as above is left for 20 minutes in an aqueous solution of 0% by weight (containing 30% by weight of water), 10% by weight of starch hydrolyzate of DE5 and 5% by weight of lactose, and then drained. Then, this mixture of vegetable materials was spread on a 4 cm square tray to a thickness of 0.5 cm and filled, which was rapidly frozen at -25 ° C and then freeze-dried at 0.2 Torr to obtain a dry food product. It was

Example 2 1 kg of bean sprouts and 0.5 kg of 3 cm long leaves were immersed in boiling water containing 4.00% by weight of salt for 1 minute and a half, and then soaked in cold water to drain water. Whole corn 0.
2 kg were mixed, and the pH was adjusted to 8.5 with sodium citrate.
Soak in cold water adjusted to, and drain again. Next, the above mixed material is immersed in an aqueous solution of 30% reduced malt syrup (containing 30% by weight of water), 10% by weight of reduced starch and 5% by weight of maltose, left for 30 minutes and then drained. Next, the material is 0.8 mm thick on the conveyor.
It is flown while it is extended to 0.
Attach 1kg sliced pork and 3cm on the conveyor.
Press vertically and horizontally on all sides and then quickly freeze with liquid nitrogen from below. The frozen product of 3 cm square is transferred to a large tray and freeze-dried in the same manner as in Example 1.

Example 3 Using the smoked salmon sliced in place of the sliced roast pork in Example 2, the same treatment as in Example 2 was carried out.

Example 4 1 kg of bean sprouts in 1 of boiling water containing 4.00% by weight of salt
After soaking for half a minute, soak in cold water and drain. 1 kg of green onion with a length of 0.5 cm is immersed in hot water at 80 ° C. for 0.5 minutes, then immersed in cold water adjusted to pH 8.5 with sodium citrate, and then drained. Carrot with a thickness of 0.1 cm
After dipping 0.8 kg of hot water at 95 ° C. for 0.8 minutes, this is soaked in cold water and then drained. Next, reduced starch syrup 30
Wt% (contains 30% by weight of water), 10% by weight of starch hydrolyzate of DE5 and 5% by weight of lactose, immerses the mixture of the above-mentioned treated vegetables for 20 minutes, and drains . Next, the vegetables were rolled on a tray to a thickness of 0.5 cm and rapidly frozen at -25 ° C.
It was freeze-dried at 2 Torr to obtain a plate-like freeze-dried product.
Then, this plate-shaped freeze-dried product was cut and shaped in a 4 cm square with a 0.15 mm thick slot milling blade,
A freeze-dried food was obtained.

Example 5 1 kg of bean sprouts and 0.5 kg of three-lobed leaves each having a length of 1 cm were immersed in boiling water containing 4.00% by weight of salt for 1 minute and a half, and then soaked in cold water to drain water. Whole corn 0.
2kg was mixed, and pH was adjusted to 8.5 with sodium citrate.
Soak in cold water adjusted to, and drain again. Next, an aqueous solution containing 30% by weight of reduced malt syrup (containing 30% by weight of water), 10% by weight of reduced starch and 5% by weight of maltose,
The above mixed material is dipped, left for 30 minutes, and then drained. Next, the material is 0.8m thick on the conveyor.
The sliced pork of 0.1 kg per 1 kg of the flow rate is applied to the surface of the sliced pork, which is rapidly frozen with liquid nitrogen from below on a conveyor, and then freeze-dried in the same manner as in Example 1. Next, add the plate-shaped freeze-dried product to 3
A lyophilized food was obtained by cutting and molding in a square shape having a thickness of 0.30 mm and a band-shaped blade having a slidable shape.

Example 6 1 kg of bean sprouts in 1 of boiling water containing 4.00% by weight of sodium chloride
After soaking for half a minute, soak in cold water and drain. 1 kg of green onion with a length of 0.5 cm is immersed in hot water at 80 ° C. for 0.5 minutes, then immersed in cold water adjusted to pH 8.5 with sodium citrate, and then drained. Carrot with a thickness of 0.1 cm
After dipping 0.8 kg of hot water at 95 ° C. for 0.8 minutes, this is soaked in cold water and then drained. Next, reduced starch syrup 38
The mixture of vegetables treated as described above is dipped in an aqueous solution containing 50% by weight (containing 30% by weight of water), left standing for 20 minutes, and then drained. Next, the vegetables are spread on a 4 cm square tray to a thickness of 0.5 cm and filled. Then, this was rapidly frozen at -25 ° C and then freeze-dried at 0.2 Torr to obtain a freeze-dried food.

Comparative Test Example 1 1 kg of a green onion with a length of 0.5 cm in Example 1 was
After dipping in hot water at ℃ for 0.5 minutes, dipping in cold water adjusted to pH 8.5 with sodium citrate and draining water, the pH is changed as shown in Table 1 and the subsequent treatment A lyophilized product was obtained in the same manner as in Example 1. The appearance color tone of these products when restored with hot water is 3
A total evaluation was visually conducted by 0 members, and the value of the freeze-dried product was judged based on the average opinion. As shown in Table 1, the range of pH 8.0 to 9.0 is preferable,
It turns out that the case of 8.5 is extremely good.

[0023]

[Table 1]

Comparative Test Example 2 30% by weight of reduced starch syrup in Example 1 (30% by weight of water)
Content) and 10% by weight of starch hydrolyzate of DE5 and 5% by weight of lactose, the mixture of vegetables described in Example 1 is immersed in the solution for 20 minutes, drained, and then dried to 4 cm. In the step of filling the four-sided tray with a thickness of 0.5 cm and filling, the starch hydrolyzate and potato starch, which is a normal starch, are used to bind the materials such as green onions, bean sprouts, and carrots to be used in the present invention. The workability and the apparent yield were tested, and the results are shown in Table 2. The following 3 as a test section
The test plot was set. Test section 1 ... As in Example 1 Test section 2 ... Simply replace starch hydrolyzate with potato starch Test section 3 ... Replace starch hydrolyzate with pregelatinized potato starch

[0025]

[Table 2] (Note) 1 cohesiveness means that when they are spread on a 4 cm square tray in Example 1 to a thickness of 0.5 cm, the vegetables are collected and bound to each other, and in particular, the roots of the sprouts are detached from the vegetables,
"Good" means that the person does not jump out in the air like a beard, and "bad" means that the person jumps out. (Note) 2 The apparent yield is indicated by the relative weight ratio, where the weight of the final product obtained from Test Group 1 per unit volume is 1.0. (Note) 3 Workability refers to test section 1 as a standard, and in test section 2, potato starch becomes “damage”, it is not mixed uniformly with vegetables, and it is not dissolved in water, so it does not mix with vegetables. Cohesion is also poor. Since the test section 3 needs a process for converting the potato starch into a gelatinized form, the workability is naturally poor, and the viscosity is high, so that the subsequent draining is difficult.

Comparative Test Example 3 The freeze-dried food obtained in Example 1 and, as a comparative example, "1 kg of bean sprouts were immersed in boiling water containing 4.00% by weight of salt for 1 minute and a half, and then immersed in cold water. Drain.
1 kg of a green onion with a length of 0.5 cm is immersed in hot water at 80 ° C. for 0.5 minutes, and then immersed in cold water adjusted to pH 8.5 with sodium citrate, and then drained. Thickness 0.1c
1 kg of carrot of m is immersed in hot water of 95 ° C. for 0.8 minutes, then immersed in cold water and then drained. Next, this vegetable material mixture was placed on a 4 cm square tray to a thickness of 0.
The weight ratio per unit volume was obtained for the dried food obtained by extending the sample to 5 cm, filling it, and rapidly freezing it at −25 ° C. and then freeze-drying it at 0.2 Torr. As a result, the dried food according to this test example was 0.84, while the dried food according to this test example was 1.00. In the case of Example 1, reduced starch syrup, starch hydrolyzate of DE5 and lactose were added to the vegetable tissue. It can be seen that it is also useful for improving yield by taking in and preventing shrinkage of vegetables themselves due to freeze-drying.

Comparative Test Example 4 The freeze-dried food obtained in Example 1 and, as a comparative example, "1 kg of sprouts were immersed in boiling water containing 4.00% by weight of salt for 1 minute and a half, and then immersed in cold water. Drain 1 kg of green onion with a length of 0.5 cm in hot water at 80 ° C. for 0.5 minutes, and then soak it in cold water adjusted to pH 8.5 with sodium citrate before draining. . Thickness 0.1 cm
After soaking 1 kg of carrots in hot water of 95 ° C. for 0.8 minutes, soak in cold water and drain. Next, the mixture of the vegetable material treated as above is left for 20 minutes in an aqueous solution containing 30% by weight of acid saccharified starch syrup (containing 30% by weight of water), 10% by weight of starch hydrolyzate of DE5 and 5% by weight of lactose. rear,
Drain. And 4cm of this vegetable material mixture
Spread on a four-sided tray to a thickness of 0.5 cm and fill,
About the dried food obtained by quick-freezing this at -25 ° C and then freeze-drying it at 0.2 Torr, it is used as a material for an absorbent material and has a good balance between sweetness and taste 30
As a result of an investigation by people, 27 people answered that Example 1 is better.

Comparative Test Example 5 With respect to the freeze-dried product according to Example 1, the amount of chips when cut and molded using a grinding milling blade having a thickness of 0.15, 0.30 and 0.35 mm was measured. After that, the result is as follows.

Comparative Test Example 6 Amount of chips when the freeze-dried product according to Example 1 was cut and molded using a strip-shaped blade having a thickness of 0.15, 0.30 and 0.35 mm. Was measured and the result was as follows.

[0030]

INDUSTRIAL APPLICABILITY According to the present invention, a vegetable material or a cereal material subjected to blanching treatment or pH adjustment is soaked in a solution containing reduced starch syrup, reduced malt starch syrup, reduced starch, starch hydrolyzate and the like to drain water. The essence is to freeze-dry this material, or to add the meat product or fish meat product to the drained material and then freeze-dry, but according to the present invention, (1) pH adjustment of green-yellow vegetables, etc. When the freeze-dried product is reconstituted with hot water, the original color tone of the vegetable can be maintained. (2) Compared with the use of pregelatinized starch, the use of reduced starch syrup, reduced malt starch syrup with reduced starch and starch hydrolyzate gives better product shape retention, better yield and workability. . In addition, a product with a good balance of sweetness and taste can be obtained. (3) It is also possible to attach livestock meat products and fish meat products by utilizing the binding property of reduced starch syrup, reduced malt syrup, reduced starch, and starch hydrolyzate. When the ingredient which is the obtained dried food is restored with hot water, the sliced ham, baked pork, sausage, paste product and seasoned fish meat float on the surface of the hot water, and the effect as a floating body can also be achieved. (4) Sliding The cutting and molding with a milling blade produces less chips than the staggering blade.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Internal reference number FI technical display location A23B 9/08 9/26 9281-4B A23B 7/156 9281-4B 9/00 (72) Inventor Takakazu Yamada 300-25 Ukimachi, Moriyama-shi, Shiga Cosmo Moriyama 4th Building 904 (72) Inventor Masahiro Waku 4-5-1 Tenjin, Ueda-shi, Nagano Saito Rokuzo Marugo-cho, Ogata-gun, Nagano Prefecture Hirai 1011 (72) Inventor Mitsuo Harada 21-36 Urano Fujinoki, Ueda City, Nagano Prefecture (72) Inventor Akira Kurosawa 1502-3 Furusato, Ueda City, Nagano Prefecture

Claims (7)

[Claims] 1. A vegetable material which has been subjected to a blanching treatment, a vegetable material which has been subjected to a pH adjustment after being subjected to a blanching treatment,
Grain material, a material consisting of one or more selected from grain-adjusted cereal material, one or more selected from reduced starch syrup, reduced malt starch syrup, reduced starch, starch hydrolyzate, disaccharides A method for producing a dry food, which comprises lyophilizing the material after immersing it in a solution containing the material and draining the material. 2. A vegetable material which has been subjected to a blanching treatment, a vegetable material which has been subjected to a pH adjustment after being subjected to a blanching treatment,
Grain material, a material consisting of one or more selected from grain-adjusted cereal material, one or more selected from reduced starch syrup, reduced malt starch syrup, reduced starch, starch hydrolyzate, disaccharides After soaking in a solution containing water and draining, the material is selected from meat products or fish meat products 1
A method for producing a dry food, which comprises adding more than one seed and freeze-drying. 3. The material drained is rolled, freeze-dried, and then cut and molded into a size of one meal using a blade.
The method for producing a dry food according to. 4. The material drained is rolled, freeze-dried, and then cut and molded into a single serving size using a slot milling blade or slot blade having a slot shape of 0.15 to 0.30 mm. The method for producing a dry food according to 1, 2, or 3. 5. The material before lyophilization is pre-rolled, cut and shaped into a size of one serving, and then lyophilized.
The method for producing a dry food according to. 6. The method according to claim 1, wherein the material before freeze-drying is preformed into a block having a size of one serving and then freeze-dried.
The method for producing a dry food according to. 7. The pH adjustment of the vegetable material and the cereal material is performed by p
H is adjusted to 8.0 to 9.0.
The method for producing a dry food according to items 3, 4, 5, and 6.