JPH06319503A - Novel freeze-dried food - Google Patents

Abstract

PURPOSE:To provide a dried food capable of reconstitution while keeping the shape and the flavor almost in the original state. CONSTITUTION:There is provided a freeze-dried food characteristically containing trehalose in an amount of >=1wt.% and <70wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a freeze-dried food product, and more particularly to a freeze-dried food product which, when reconstituted with water, can retain properties such as shape and flavor close to those of the original food product.

[0002]

2. Description of the Related Art Conventionally, in order to obtain a dry food that can be rehydrated with water or hot water, a so-called freeze-drying method is used in which the water content of the food is sublimated below the freezing point.
In this method, although the modification of flavor and appearance is considerably improved, (1) it is more fragile and fragile than the food before the drying treatment, and (2) when it is returned to its original form with hot water or hot water, the shape is changed. It still had the drawbacks of not being completely restored, taking a long time to be restored, and not being completely restored in color and shape.

[0003]

SUMMARY OF THE INVENTION In order to solve the above-mentioned drawbacks, the present invention provides a freeze-dried food capable of maintaining the flavor and shape similar to the original food even when restored.

[0004]

The present invention is a freeze-dried food containing trehalose in an amount of 1% by weight or more and less than 70% by weight. The freeze-dried food referred to in the present invention refers to a food obtained by drying the food to be dried at a temperature below the freezing point by sublimating water under reduced pressure or normal pressure.

In the dry food of the present invention, trehalose is 1
The content is not less than 70% by weight and not less than 70% by weight. If the content is less than 1% by weight, the trehalose concentration in the food will be low,
It cannot be effective. Trehalose is contained in a small amount in mushrooms, fruits, yeasts, etc., but its content is 0.1% by weight or less. Therefore, the trehalose content will not exceed 1% when water is removed. Also in dried food 7
If the content of trehalose exceeds 0% by weight, the texture is affected.

[0006] The method of adding trehalose to the freeze-dried food is not particularly limited, but can be directly mixed with other raw materials and added in the same manner as ordinary sugars at the stage of cooking and processing the food to be dried. However, if the food to be dried is seafood,
When it is difficult to add it directly, such as raw materials for agriculture, livestock, or some processed foods such as ham and baked pork, trehalose is once dissolved in water and the food is immersed in this solution or the aqueous solution is injected. It can be added by doing.

When trehalose is added to the food before drying, since the food has various water contents such as processed food having a water content of 30% to 40% and vegetables reaching a water content of 95%, it depends on the content. Determine the amount to be added. It is difficult to accurately set the amount to be added, because the amount of water to be returned is not strict, and water may be insufficient or excessive.
Preferably, if the content of trehalose in the food before drying is set to 0.5 to 10% by weight, the effect of the present invention can be obtained within a range that does not affect the texture. A food containing trehalose in this range will contain trehalose in the range of 1 to 70% by weight in a dry state. For example, when 10% trehalose is added to a vegetable having a water content of 95% to make a freeze-dried vegetable having a water content of 1%, the trehalose content in this state is about 67%. A more preferable range of the trehalose content in the food before drying is
It is 3.0 to 7.0% by weight.

Thus, the dried food of the present invention can be obtained by subjecting the food containing trehalose to ordinary freeze-drying. Specific examples of the food to be dried are given below. As materials, seafood, shellfish, other fish eggs, squid, octopus, seafood marine products, potatoes, grains, beans,
Examples thereof include vegetables, wild grasses, mushrooms, fruits, meats and internal organs generated during processing thereof, eggs, dairy products and the like.

As the food to be dried, the above materials are cooked,
It also includes processed foods. Specifically, fried food made from marine products, agricultural products, livestock products, tempura, croquettes,
Processed meat products, simulated processed meat products using plant proteins, processed seafood products such as seafood kneaded products, egg processed products, dumplings, dumplings, spring rolls, Chinese side dishes such as mushrooms, processed soybean products, noodles, wontons, pasta Processed grains such as rice, cooked rice, processed rice products, other okonomiyaki, octopus grill, pizza, rice cake, hail, fu, konjak, etc., as well as cooked products such as stew, sukiyaki, and cherries, soups, sauces, miso, Soy sauce, seasonings such as various extracts, kneaded sea urchin, kneaded plum, wasabi, ginger, garlic, mustard, etc., various pastes or spreads for sandwiches, fruit juice, coffee, tea, green tea, etc. it can.

The dry food of the present invention can be obtained by freeze-drying the above-mentioned food by subliming the water under reduced pressure or normal pressure at a temperature below the freezing point by known means. . Foods such as the above, voids occur as the cytoplasm of the cells that make up the food and the cell membrane itself lose water during drying, but the presence of trehalose in the voids causes the tissue after water sublimation to It supports from the inside and keeps the shape. In addition, since it protects the chloroplast membrane of vegetables and the like in the presence of salt, it also has the effect of retaining a bright color.

Since trehalose is not so hygroscopic as monosaccharides such as glucose and rice sugar and sorbitol, trehalose hardly absorbs water in the air during the distribution process of the freeze-dried food, and there is almost no possibility that the water content rises. Trehalose is more water-soluble than sugar and has a faster reversion rate when lyophilized foods are reconstituted with warm or hot water. In addition, since the sweetness of trehalose is as low as 30% of that of sugar, trehalose does not become excessively sweet and there is no fear of disturbing the balance of taste. Further, the presence of salt protects the chloroplast membrane of vegetables and the like, and thus can maintain a bright color.

[0012]

Example 1 50 g of leek with a water content of 95% was cut into 1 cm long slices and immersed in a 5% aqueous trehalose solution to contain 3.5% trehalose. By freeze-drying this, the water content is 1%.
Lyophilized leek was obtained. Trehalose content is about 67%
Met.

When the dried leek was restored in hot water at 80 ° C. for 3 minutes, it was possible to obtain a product in which the original state of leek was maintained in color and shape. Moreover, when this was sampled, there was no change in flavor, which was preferable.

[0014]

[Comparative Example 1] The same green onion as in Example 1 was sliced into 50 g and lyophilized as it was.
Freeze-dried spring onions with a water content of 1% were obtained and restored in hot water at 80 ° C. for 3 minutes. The obtained green onion was slightly inferior in color and shape to the original state, and was also unfavorable in flavor.

[0015]

EFFECTS OF THE INVENTION The freeze-dried food of the present invention has various deficiencies associated with drying by heating, namely, protein denaturation, oil / fat oxidation, starch aging, discoloration, deterioration of flavor, etc. You can get good food.

Claims (1)

[Claims] 1. Trehalose in an amount of 1% by weight or more and 70% by weight or more
A freeze-dried food characterized by containing less than.