JPH0723706A - Production of dried bamboo sprout - Google Patents

Abstract

PURPOSE:To obtain dried bamboo sprout having excellent restoration, a natural flavor and texture. CONSTITUTION:Bamboo sprouts are cut into a size suitable as a cooling material. Two are more selected from a polysaccharide, a starch, its hydrolyzate, a saccharide, a sugaralcohol, an alcohol, salt, seasoning and an emulsifying agent are permeated into fibrous texture of bamboo sprout to pretreat the bamboo sprouts, which are dried.

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 bamboo shoots, and more particularly to a method for producing dried bamboo shoots having an excellent restorability and a natural flavor and texture, in which bamboo shoots rich in dietary fiber are highly utilized. The purpose is to provide a means of doing.

[0002]

2. Description of the Related Art In recent years, bamboo shoots have been increasingly used as raw materials due to imports, but it can be said that there are no instant bamboo shoots. Distribution is currently boiled and frozen, but there are problems such as weight, storage location and stability. Moreover, even if a dried product is made, the texture after restoration is inferior, and it takes a long time to restore, so there are still problems with dried products.

[0003]

The conventional dried bamboo shoots include hot-air dried products and freeze-dried products. Hot air dried products with low water content have large shrinkage and therefore have poor restorability when reconstituted in hot water, and high water content products are used as instant products (miso soup, soup, ramen, etc.) due to deterioration, browning and mold formation. Was difficult to use.

On the other hand, in the freeze-dried product, the tissue is dried as it is, but the tissue becomes a sponge, and it is difficult to absorb water at the time of restoration,
It tends to return slowly. In addition, the texture after restoration is not chewy, it is difficult to call bamboo shoots originally, and there are problems such as high price. In order to increase the utilization of bamboo shoots, it was necessary to introduce products with excellent instantness. In view of this, the present invention has an object to suppress shrinkage at the time of drying and to dry in a state excellent in water absorption in order to improve the restoring property when returning to hot water. In addition, regarding the flavor and texture, it was an object to dry the bamboo shoot fibers and tissues without breaking them. By solving these problems, it is intended to obtain excellent restorability and texture.

[0005]

According to the present invention, in order to prepare an instant food ingredient for restoring bamboo shoots in a short time, polysaccharides, starch and its decomposition products, sugars, sugar alcohols, alcohols, salt and seasonings are used. Ingredients, emulsifiers and two or more selected from water, emulsification, pressure and pressure soaking to penetrate the bamboo shoot tissue, do not destroy the tissue during drying to suppress shrinkage, impart hydrophilicity to quickly restore However, they found that the texture was excellent, and completed the present invention.

Next, the present invention will be described according to steps. First, after cutting the bamboo shoot into a suitable size as a material, washing, branching, sterilizing and deactivating the enzyme, a starch decomposition product, a polysaccharide, a saccharide, a sugar alcohol, alcohols, salt, an amino acid system, Nucleic acid-based and extract-based seasonings and emulsifiers are mixed with a liquid and infiltrated into bamboo shoot fibers and tissues by boiling, pressurizing, depressurizing, or atmospheric pressure dipping, and then concentrated under atmospheric pressure or reduced pressure. It is characterized by having excellent restorability and texture by making a dried product.

The polysaccharides used in the present invention include sodium alginate, pullulan and the like. Sugars include glucose, lactose, cyclodextrin and the like. Sugar alcohol is sorbitol, maltitol, maltotriitol, oligosaccharide alcohol, starch syrup, etc. The emulsifier includes glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like.

As the drying method of the present invention, shelf drying by hot air drying, band drying, fluidized drying and the like can be used. As a method for drying bamboo shoots into a plate without causing warping, rotary drying is used. preferable.

[0009]

EFFECTS OF THE INVENTION The dried bamboo shoots according to the present invention were easily returned to the edible state in 2 minutes after returning to hot water at 80 ° C. or higher. Also, in terms of texture, conventional warm air dried products (hereinafter referred to as A.
D. In other words, a freeze-dried product (hereinafter referred to as FD) was obtained, which was almost in the same state as the bamboo shoot boiled product, which was not obtained. Since the product of the present invention has excellent performance suitable as a material for instant products, it is considered that the utilization of bamboo shoots containing a large amount of dietary fiber is enhanced.

[0010]

EXAMPLES Examples will be described below.

(Example 1) Boiled bamboo shoots 100 kg 50 x 20
Cut to × 3 (mm). After washing, blanching treatment was performed with boiling water for 10 minutes. Dextrin 10%, glucose 2%, pullulan 1%, salt 2%, sodium L-glutamate 0.1%, polyglycerin fatty acid ester 0.3
% Was dissolved in 100 kg of water. While mixing this solution with bamboo shoots, the solution components were slowly permeated into the bamboo shoots by osmotic pressure. Then, the mixture was concentrated under reduced pressure and band drying was performed at 75 ° C. to obtain a dried bamboo shoot having a good restorative texture.

(Example 2) 30 × 30 of 100 kg of boiled bamboo shoots
Cut to × 3 (mm). After washing, blanching treatment was performed with boiling water for 10 minutes. Dextrin 7%, maltitol 3%, DL sodium malate 2%, sodium alginate 1%, kelp extract 0.5%, corn salad oil 0.5%, honeywort extract 0.3%, chicken extract 0.2.
% And yeast extract 0.1% were dissolved in 100 kg of sterilized seawater. Bamboo shoots were immersed in this solution for 6 hours or more, and the water content in the bamboo shoots was replaced by the components in the solution by osmotic pressure. The bamboo shoots were taken out of the solution, drained of water, and then shelf-dried at 85 ° C. to obtain dried bamboo shoots having good restorability and texture.

(Example 3) Raw bamboo shoots were boiled according to a conventional method, processed into boiled products, and cut into 10 × 20 × 2 (mm). Dextrin 8%, salt 3%, glucose 2%, oligosaccharide alcohol 2%, vegetable protein hydrolyzate (HVP)
1%, cyclodextrin 1%, 5'-ribonucleotide sodium 0.5%, powdered egg white 0.5%, sucrose fatty acid esters 0.3%, monoglyceride 0.2% were dissolved in the same amount of water as bamboo shoots, and water was removed together with bamboo shoots. It is concentrated by boiling until there is no more and then dried in a fluidized bed at 95 ° C.
A dried bamboo shoot having good restorability and texture was obtained.

Example 4 50 × 20 of 100 kg of bamboo shoot boiled in water
Cut to × 3 (mm). After washing, blanching treatment was performed with boiling water for 10 minutes. Dextrin 10%, glucose 2%, pullulan 1%, salt 2%, animal protein hydrolyzate (HAP) 0.1%, sorbitan fatty acid ester 0.3%
Was dissolved in 100 kg of water. While mixing this solution with bamboo shoots, the solution components were slowly permeated into the bamboo shoots by osmotic pressure. After that, concentration was carried out under reduced pressure, and after completion, a rotary dryer was used to perform warm air drying at a filling rate of 40%, a rotation speed of 7.5 rpm, and 75 ° C. to obtain a bamboo shoot having a good restorative texture and no warp.

(Embodiment 5) Raw bamboo shoots are boiled according to a conventional method to be boiled and cut into 10 × 20 × 2 (mm). Dextrin 8%, salt 3%, glucose 2%, maltotriitol 2%, sodium L-glutamate 1
%, Cyclodextrin 1%, 5'-sodium inosinate 0.5%, powdered egg white 0.5%, sucrose fatty acid esters 0.3%, and monoglyceride 0.2% are dissolved in the same amount of water as bamboo shoots, and boil until there is no more water with bamboo shoots. Concentrated. 60% filling rate by rotation drying, rotation speed 12.5 rpm, 90
By drying at ℃, dried bamboo shoots with good restorability, texture and shape were obtained.

Test Example 1) Restoration Test 5 g of dried bamboo shoots are restored with 20 times amount of water at 85 ° C., and the dried products of each example are used as controls for restoration time, shape, color tone, restoration ratio, and discoloration in hot water. As a commercially available product (warm air dried product A.
D. And freeze-dried products F. D. ) And a comparative test.

2) Sensory test A sensory test was conducted on the product restored by the method of 1).

[0018]

[Table 1] 1) Restoration test results

[0019]

[Table 2] 2) Sensory test results

Claims (2)

[Claims] 1. Bamboo shoots are cut into a size suitable as a cooking material, and two or more kinds selected from polysaccharides, starch and decomposed products thereof, sugars, sugar alcohols, alcohols, salt, seasonings, and emulsifiers are used. The method for producing a dried bamboo shoot having an excellent restorability, a natural flavor and a texture, which is characterized by performing a pretreatment for permeating the fibers and tissues of the above, followed by drying. 2. The dried bamboo shoot according to claim 1.