JPH06253732A - Production of vacuum-lyophilized flower or petal and foods containing the same - Google Patents

Abstract

PURPOSE:To provide vacuum-lyophilized flowers or petals includable as a dried material for various kinds of foods, excellent in blooming restorability in e.g. its reconstitution with hot water, also giving clear color tone. CONSTITUTION:Flowers or petals having been stored in salt are desalted by aeration in an aqueous surfactant solution, or, frozen flowers or petals are thawed; the resultant flowers or petals are stacked on a tray for vacuum lyophilization together with clean water or an acidic aqueous solution with its pH value adjusted to <=5 so as to come to >=5mm in height followed by carrying out vacuum lyophilization. The vacuum-lyophilized flowers or petals thus obtained are used as a material for various kinds of foods such as fish flour, ready-to-eat 'chazuke', ready-to-eat soup or ready-to-eat 'chirashizushi'.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a vacuum freeze-dried product of a flower or a petal, which has an excellent flowering restoration property while leaving the shape of the flower or the petal upon reconstitution with hot water, etc. Also, the present invention relates to foods such as sprinkles, instant tea pickles, instant soups, instant chirashi sushi, beverages, etc., which contain the vacuum freeze-dried products of the flowers and petals thus obtained.

[0002]

2. Description of the Related Art Conventionally, dried products of flowers and petals have been produced by the sun-drying method, the hot air drying method, etc., but the dried products of flowers and petals produced by these drying methods cause shrinkage. Not only does it lose its flexibility, but it also changes its color and is dull.

In order to solve this problem, as one method of drying the cherry blossoms, a dried flower for servicing by drum-drying has been proposed by the applicant of the present application, which is disclosed in Japanese Patent Application No. 3-269940. By the production of dried flowers by this drum dry drying, it is possible to dry the petals in the form of scales and fix the petals while maintaining the flowering state.

On the other hand, there is also proposed a drying method for forming a vacuum freeze-dried product of a flower by desalting a salted flower having a pattern or only a pattern removed and then immediately performing vacuum freeze-drying.

[0005]

However, conventional dried products of flowers and petals have the problem of shrinkage, loss of flexibility,
Due to the dullness of the color tone, the appearance is poor, and the texture of edible flowers is poor. In addition, the above-mentioned conventional dry method of the drum dry method coats the surface of the flower with starch in order to fix the flowering condition of the petals, so the dried flower produced is poor in flexibility and can be subjected to a slight impact from the outside. The points of disintegration, and the outflow and fading of pigments are important issues.

[0006] Further, the drying method in which vacuum freeze-drying is carried out immediately after desalting and dehydration treatment not only results in lumpy flowers and lacks quick-eating properties, but also takes a long time to reconstitute with hot water.

Therefore, the present invention has been made in view of the existing circumstances as described above, and is a flower that has a good opening when returning and restoring hot water, and has a soft and vivid color tone,
A method for producing a vacuum freeze-dried product of petals, and these flowers,
It is an object of the present invention to provide various foods containing a vacuum freeze-dried product of petals as a material, such as sprinkles, instant tea pickles, instant soups, instant chirashizushi, beverages and the like.

[0008]

In order to achieve the above-mentioned object, the method for producing a vacuum freeze-dried product of a flower or petal according to the present invention comprises a salted flower and / or a salted petal by aeration treatment in an aqueous surfactant solution. After desalting or after thawing frozen flowers and / or frozen petals, vacuum freeze-drying treatment is performed.

The desalted flowers and / or petals or the thawed flowers and / or petals can be placed on a vacuum freeze-drying tray together with clean water to a height of 5 mm or more, and vacuum-dried and frozen. .

Further, salted flowers and / or salted petals or frozen flowers and / or frozen petals containing anthocyan pigments have a height of 5 mm or more together with an acidic aqueous solution adjusted to pH 5 or less, preferably pH 1.5 to 3. Thus, it can be placed on a tray for vacuum freeze-drying and subjected to vacuum dry freeze treatment.

On the other hand, the foods containing the vacuum freeze-dried product of flowers and petals according to the present invention contain the vacuum freeze-dried flowers and / or petals obtained by the above-mentioned method for producing a vacuum freeze-dried product of flowers and petals. For example, sprinkle,
It can be used as a material for various foods such as instant chazuke, instant soup, instant chirashizashi, and beverages.

[0012]

In the method for producing a vacuum freeze-dried product of flowers and petals according to the present invention and foods containing them, aeration treatment in an aqueous solution of a surfactant rapidly desalts the salted flowers and the salted petals. . Then, the opening of the flowers and petals is improved, excess salt is removed, and the flowers and petals after the vacuum freeze-drying treatment are finished flexibly. Similarly, thawing of frozen flowers and petals makes them open better and gives them a softer finish.

After desalting treatment or thawing treatment, it is placed on a vacuum freeze-drying tray with clean water to a height of 5 mm or more to ensure an effective volume for flower and petal flowering, and to vacuum freeze. After the drying treatment, for example, when the product is reconstituted with hot water, the opening of flowers and petals is improved.

Further, the salted flowers and / or salted petals or frozen flowers and / or frozen petals containing anthocyan-based pigments are vividly colored by placing them on a tray for vacuum freeze-drying together with an acidic aqueous solution adjusted to pH 5 or less. Then, an effective volume for flowering of the flower and the petal is secured, and after the vacuum freeze-drying treatment, for example, the opening of the flower and the petal is improved when returning to hot water.

On the other hand, the flowers and / or petals in a flowering state subjected to the vacuum freeze-drying treatment become a kind of accent by being contained in various foods, and restore the original color tone in the original state before processing when returning to hot water. Let the scent diffuse.

[0016]

EXAMPLES Hereinafter, one example of the present invention will be described with reference to the drawings. The production method and foods according to the present invention are carried out using salted flowers, salted petals or frozen flowers, frozen petals as raw materials, At least one of them is used.

First, when the raw material flower or petal is a salted product, it is desalted by performing aeration treatment in a 0.10% by weight aqueous solution of a surfactant having a temperature of 30 ° C. and an HLB value of 7, and then desalted. Raise the colander and weigh 60 to 7 in the desalted state.
Drain to 0%. If the flower or petal is frozen, thaw it.

Next, flowers desalted or thawed after desalting, petals, and clean water, for example, tap water are placed on a tray for vacuum freeze-drying to a height of 5 mm or more. Make sure the petals do not exceed 30% by their total weight. By filling the tray for vacuum freeze-drying with clean water, the volume for fully opening the flowers and petals is secured on the tray for vacuum freeze-drying.

When the raw material flower or petal has an anthocyan-based pigment, an acidic aqueous solution adjusted to pH 5 or less, preferably pH 1.5 to 3 with a pH adjusting agent or an acidulant instead of clean water. , For example 0.10
By using a weight% citric acid aqueous solution, brightly colored flowers and petals can be obtained.

Next, a freezing process is performed, and the freezing method may be rapid or slow.

After the freeze treatment, vacuum freeze drying is performed. The vacuum freeze-drying condition at this time is 1 Tor according to a conventional method.
It is performed under a vacuum of not more than r, preferably not more than 0.5 Torr, at a temperature of not more than 60 ° C., preferably not more than 50 ° C. for about 10 to 20 hours until the water content becomes 5% or less. In addition, it is needless to say that the temperature should not be heated so rapidly as to destroy the frozen state of flowers and petals, which are the materials to be dried.

After that, a crushing process, a sizing process, and a visual inspection are performed according to the quality characteristics.

The crushing treatment is carried out in order to define the upper limit size corresponding to the intended use, and in vacuum freeze-dried products such as flowers and petals, the shape due to the adhesion of flowers and / or petals is Due to the large size included, cut these into appropriate sizes. This crushing treatment is performed by, for example, a rotary crusher having a screen having a mesh opening of 10 to 30 m / m.

The sieving treatment is to undercut the powder generated in the previous step, and a vibrating screen having a mesh size of 10 to 32 mesh is used.

In the visual inspection, the presence or absence of foreign matter is visually inspected, and the quality of the food is being demanded by consumers every year, and the quality of the food is taken into consideration to ensure the quality.

The vacuum freeze-dried product of flowers and petals thus obtained is used for various purposes as a material for various foods, and can be used as it is after being contained in a sprinkle or the like in a dried state. It is also used as a material for instant chazuke, instant soup, etc., to visually restore flowers and petals in their blooming state when reconstituted with hot water.

[0027]

The present invention is configured as described above,
Flowers obtained by the method of the present invention, the vacuum freeze-dried product of petals, flowers, the shape of the petals themselves, its beauty, etc. remain sufficiently, sprinkle, instant chazuke, instant soup, instant chirashizu, instant It can be used as a material for various foods such as gomezushi, beverages, toppings of Japanese and Western confectionery, and also as various ornamental ornaments.

Moreover, the vacuum freeze-dried product of these flowers and petals has a good restoration property when reconstituted in hot water, and in terms of quality such as color tone, aroma and shape of the flowers,
Compared to conventional dried flowers and petals, it is far superior.

That is, in the method of the present invention, salted flowers and salted petals are desalted by subjecting them to aeration treatment in an aqueous surfactant solution, or frozen flowers and frozen petals are thawed and washed after draining. Since it is placed on a vacuum freeze-drying tray so as to have a height of 5 mm or more together with water, the opening of flowers and petals is improved. Further, since this is freeze-dried under vacuum, flowers and petals can be fixed while maintaining a flowering state, and there is no lumpy state as in the past.

When the flower or petal as a raw material contains an anthocyan dye, an acidic aqueous solution adjusted to pH 5 or less is used, so that a flower or petal with vivid color can be obtained.

Since the flowers and petals used as raw materials are those which are salted or frozen.
Even if they are collected intensively at one time, they can be stored very effectively against various flowers, and stable production adjustment is possible.

Furthermore, since the vacuum freeze-dried product of the flower and petal according to the present invention is a dried product, it can be stored for a long period of time without deterioration in quality, and therefore it is used as a material for various foods. In this case, it can be handled as various kinds of versatile foods contained as a dry material fixed in a flowering state. At this time, if it is contained in a sprinkle or the like in a dry state, it becomes a kind of accent and can be further useful for enhancing appetite. In addition, by being contained in instant chazuke, instant soup, instant chirashizashi, instant 5 drop, instant drink, etc., when returning to hot water at the time of service, the original color tone of flowers and petals is restored and the scent It is the one that diverges and shows further interest.

[Brief description of drawings]

FIG. 1 is a manufacturing process diagram of a method of the present invention.

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Claims (9)

[Claims] 1. A flower characterized by being subjected to vacuum freeze-drying treatment after desalting salted flowers and / or salted petals by aeration treatment in a surfactant aqueous solution or after thawing frozen flowers and / or frozen petals. , A method for producing a vacuum freeze-dried product of petals. 2. The flower and / or petal after desalting or thawing are placed on a vacuum freeze-drying tray together with clean water to a height of 5 mm or more, and vacuum-dried and freeze-treated. , A method for producing a vacuum freeze-dried product of petals. 3. Salted flowers and / or salted petals or frozen flowers and / or frozen petals containing anthocyan-based dye are 5 mm together with an acidic aqueous solution adjusted to pH 5 or less.
Put on a vacuum freeze-drying tray so that it is above the height,
The method for producing a vacuum freeze-dried product of a flower or petal according to claim 1, wherein a vacuum-drying freeze treatment is performed. 4. A food product containing a vacuum freeze-dried flower and / or petals obtained by the method according to any one of claims 1 to 3. 5. A sprinkle containing vacuum freeze-dried flowers and / or petals obtained by the method according to any one of claims 1 to 3. 6. An instant chazuke containing a vacuum freeze-dried flower and / or petals obtained by the method according to any one of claims 1 to 3. 7. An instant aspirate containing a vacuum freeze-dried flower and / or petals obtained by the method according to any one of claims 1 to 3. 8. An instant chirashi-zashi or an instant five-zushi which comprises a vacuum freeze-dried flower and / or petals obtained by the method according to any one of claims 1 to 3. 9. A beverage containing a vacuum freeze-dried flower and / or petals obtained by the method according to claim 1.