JPH07250617A - Dry particle of green or yellow vegetable and method for producing the same - Google Patents

Abstract

PURPOSE:To provide green or yellow vegetable dried particles capable of utilizing beta-carotene contained in a green or yellow vegetable without deteriorating the usefulness of the beta-carotene, and to provide a method for producing the same. CONSTITUTION:The mixture of a ground green or yellow vegetable with starch is heated for the sterilization of the vegetable and the gelatinization of the starch, and subsequently sprayed and simultaneously dried to produce green or yellow vegetable dried particles 3 wherein a starch coating layer 2 is formed around the whole surface of each green or yellow vegetable ground particle 1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dried green-yellow vegetable grain which can be used without impairing the usefulness of a useful ingredient in green-yellow vegetables, particularly .beta.-carotene, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, as a food product obtained by drying green and yellow vegetables, there is a pouched green and yellow vegetable powder proposed in Japanese Patent Application No. 4-68212 by the present applicant. This is a green and yellow vegetable, which is dried and crushed into a powder, which is then enclosed in a small bag so that the green and yellow vegetable can be easily consumed.

Β-carotene, which is abundantly contained in green-yellow vegetables, is changed to vitamin A in the human body as needed, and β-carotene itself has a cancer-preventing effect and is useful for health. The Cancer Research Institute recommends that an adult male take 6000 μg of β-carotene per day in order to prevent cancer, but in the average diet of Japanese, about 2500 μg of β-carotene per day is taken. It is said that they can only take it.

[0004]

Generally, in order to prevent mold and spoilage of dried vegetables, it is desirable to reduce the water content to about 5% or less, while the water content is low. Indeed, the β-carotene contained therein tends to be easily oxidized. However, in the above-mentioned sachet-containing green-yellow vegetable powder, β-carotene oxidation was not suppressed despite being dried to a low water content, so when drying the green-yellow vegetable or during storage of the finished green-yellow vegetable powder. There is a possibility that β-carotene is oxidized and its usefulness is impaired.

The present invention has been made in view of the above problems, and it is an object of the present invention to provide dried green-yellow vegetables which can be used without impairing the usefulness of β-carotene contained in green-yellow vegetables, and a method for producing the same. Has an aim.

[0006]

[Means for Solving the Problems] In order to achieve the above object, the dried green-yellow vegetable particles according to the present invention are obtained by drying a mixture of crushed green-yellow vegetables and gelatinized starch to obtain the entire surface of the crushed green-yellow vegetable particles. A starch coating layer was formed over the entire length.

In addition to the above-mentioned structure, it is hermetically sealed in an airtight bag.

In addition to the above construction, the oxygen amount reducing means reduces the oxygen amount in the bag.

In the method for producing dried green-yellow vegetables according to the present invention, a mixture of crushed green-yellow vegetables and starch is heated for sterilization and the starch is gelatinized and then dried while spraying the mixture. As a result, a starch coating layer is formed over the entire surface of the crushed green-yellow vegetables.

The kind of green-yellow vegetables used in the present invention is not particularly limited, but for example, carrot, Moroheiya, shiso,
It is preferable that the content of β-carotene per 100 g of raw vegetables such as parsley is 6000 μg or more.

As the starch, for example, corn starch, potato starch, potato starch, etc. can be used appropriately.

Further, the oxygen amount reducing means is not particularly limited, but it is conceivable to carry out deaeration packaging or inert gas filling packaging, or put an oxygen absorber in the bag.

[0013]

In the dried green-yellow vegetables according to the present invention, the coating layer of starch formed over the entire surface of the crushed green-yellow vegetables allows the green-yellow vegetables to be dried during the crushed green-yellow vegetables and during storage of the dried green-yellow vegetables. Contact between the crushed particles and oxygen in the atmosphere is prevented.

Further, in the case of hermetically sealed in a bag having airtightness, oxygen outside the bag does not enter into the bag, so crushed green-yellow vegetable particles and oxygen are generated during storage of dried green-yellow vegetable particles. Contact is further prevented.

Further, in the case where the oxygen amount in the bag is reduced by the oxygen amount reducing means, it is further prevented that the crushed green-yellow vegetable particles and oxygen come into contact with each other during storage of the dried green-yellow vegetable particles.

[0016]

EXAMPLES Examples of the present invention will be described below. FIG. 1 is a flow chart showing a method for producing green-yellow vegetable dry grains according to an embodiment of the present invention, FIG. 2 is a schematic sectional view of green-yellow vegetable dry grains, and FIG. 3 is a green-yellow vegetable dry grain shown by cutting a part of a bag. FIG. 3 is a perspective view of the packaging state of FIG.

In this example, dried green-yellow vegetable grains were produced by the method shown in FIG. That is, (1) 1000 g of carrot (green-yellow vegetables) was washed to remove dirt such as mud. (2) The washed carrot was cut into a size that was easy to put on a mixer without peeling. (3) The cut carrots were crushed in a mixer with 1000 ml of water. (4) 3 g of corn starch (starch) was dissolved in 200 ml of water, and this was added to crushed carrot and mixed. (5) The obtained mixture is heated and kept at 85 ° C. for 3 minutes for sterilization, and corn starch is gelatinized, and
Ascorbic acid (oxidizing enzyme) contained in carrot was inactivated. (6) The mixture after heating was filtered through a tea strainer, and the filtrate was spray-dried to form a starch coating layer 2 over the entire surface of the crushed green-yellow vegetable granules 1 (weight: 105 g, moisture content: 3.8%). Dry particles 3 were obtained (see FIG. 2). The grain size of the green-yellow vegetable dry grain 3 is generally 0.2 to 0.8.
was in the mm range. (7) Using a gas filling and packaging machine, a bag 4 made of a laminated film having a vinyl film attached to the back side of paper is filled with 5 g of dried green-yellow vegetables 3 and nitrogen gas (inert gas), and the opening is heated. While pressing, the vinyl film was welded and sealed (see FIG. 3). Note that the oxygen absorber sheet 5 may be placed in the bag 4 instead of being filled with nitrogen gas, or may be degassed (vacuum) packaging.

In the above drying process, the surface of the crushed green-yellow vegetables 1 discharged from the nozzle of the spray dryer is covered with a liquid film composed of gelatinized starch, water and vegetable juice. The coating changes to the solid coating layer 12 as it dries. Therefore, it is possible to prevent contact between the crushed green-yellow vegetables 1 and oxygen in the atmosphere during drying and before packaging after drying, and β-in the crushed green-yellow vegetables 1 Oxidation of carotene is suppressed.

Since the green-yellow vegetable dry grains 3 produced as described above are hermetically sealed together with the nitrogen gas in the airtight bag 4, the amount of oxygen that can come into contact with the green-yellow vegetable dry grains 3 is extremely small. In addition, even if oxygen comes into contact with the dried green-yellow vegetable grains 3, the contact between the crushed green-yellow vegetable grains 1 containing β-carotene and oxygen is prevented by the coating layer 2. Therefore,
Since the oxidation of β-carotene is extremely reliably suppressed, the usefulness of β-carotene is not impaired even after storage for a relatively long period of time, and β-carotene contained in ginseng can be effectively used. In addition, since ginseng is used without peeling in this example, β-carotene contained in a large amount in the skin can be effectively used.

Such dried green-yellow vegetables 3 have a significantly reduced weight and volume as compared with the vegetables before drying, and can be used without returning to the state before drying with water. Sandwiches, soups, cakes,
When added to foods such as croquette and okonomiyaki, a small amount of β-carotene can be consumed in a small amount compared to the case of grated fresh vegetables, and the original flavor and texture of the food are less affected. .

The method of crushing the green-yellow vegetables is arbitrary and may be rubbed with a grater, for example. In addition, the material of the bag that wraps the dried grains of green and yellow vegetables is optional, and β-
It is also conceivable to use one having a light-shielding property in order to prevent carotene from being destroyed by light (especially ultraviolet rays).

Further, the timing of adding starch is not particularly limited, and in the case of adding water-soluble starch as in Examples, it may be added at least before the heating step.
In the case of adding starch which has been previously gelatinized by heating with water, it may be added at least before the drying step. The amount of starch added is arbitrary, but it is generally preferable to add the minimum amount necessary for forming the coating layer.

A method of drying a mixture of crushed green-yellow vegetables and gelatinized starch is also optional, but in order to form a coating layer uniformly on the entire surface of crushed green-yellow vegetables, hot air is sprayed while the mixture is sprayed. Drying by freeze drying or freeze drying is preferable.

Further, the packaging weight of the green-yellow vegetable dry grains in the bag is optional, but it is preferable that the amount used once is the packaging weight in terms of convenience and storability. The usage amount for one time may be determined as follows, for example. That is, in the case of the example, the weight of dried green-yellow vegetables is about 1 of that of the raw carrot.
Since it is / 10, the β-carotene content per 1 g is calculated to be about 600 μg, and the recommended intake amount per day for the adult male from the dried green-yellow vegetable dry grains alone is 60.
Approximately 1 dry grain of yellow vegetables is needed to consume 00 μg
It means 0g. Therefore, about 10g is 1
It is considered to be the upper limit of the amount used per administration, and for example, when it is taken in three divided doses in the morning and afternoon, one-third of that, about 3.3 g, can be considered as the amount used per administration. By packing each such amount used once and using up the dried yellow vegetable particles in the bag once each time, it is possible to save the trouble of weighing each time it is used, It gets damp,
The contained β-carotene is not oxidized.

[0025]

As described above, in the dried green-yellow vegetables according to the present invention, the starch coating layer formed over the entire surface of the crushed green-yellow vegetables allows the crushed green-yellow vegetables to be dried or the dried green-yellow vegetables. While saving
Contact between crushed green-yellow vegetables and oxygen in the atmosphere is prevented. Therefore, since the oxidation of β-carotene in the crushed green-yellow vegetables is suppressed, the β-carotene contained in the green-yellow vegetables can be used without impairing its usefulness.

Further, in the case of hermetically sealed in an airtight bag, oxygen outside the bag does not invade into the bag, so crushed green-yellow vegetable particles and oxygen are generated during storage of dried green-yellow vegetable particles. Contact is further prevented. Therefore,
Oxidation of β-carotene in crushed green-yellow vegetables becomes more reliable.

Further, in the case where the oxygen content in the bag is reduced by the oxygen content reducing means, it is further prevented that the crushed green-yellow vegetable granules and oxygen come into contact with each other during storage of the dried green-yellow vegetable granules. Therefore, the suppression of the oxidation of β-carotene in the crushed green-yellow vegetables becomes even more reliable.

According to the method for producing dried green-yellow vegetables according to the present invention, it is possible to easily and surely produce dried green-yellow vegetables having the above characteristics.

[Brief description of drawings]

FIG. 1 is a flowchart showing a method for producing dried green-yellow vegetables according to an embodiment of the present invention.

FIG. 2 is a schematic sectional view of dried green-yellow vegetables.

FIG. 3 is a perspective view of a packaged state of dried green-yellow vegetables, which is shown by cutting a part of a bag.

[Explanation of symbols]

 1 Green-yellow vegetable crushed particles 2 Coating layer 3 Green-yellow vegetable dried particles 4 Bags 5 Oxygen scavenger sheet (oxygen amount reducing means)

Claims (4)

[Claims] 1. A dried green-yellow vegetable grain comprising a mixture of crushed green-yellow vegetable and gelatinized starch which is dried to form a starch coating layer over the entire surface of the crushed green-yellow vegetable grain. 2. The dried green-yellow vegetable grain according to claim 1, which is hermetically packaged in an airtight bag. 3. The dried green-yellow vegetable grains according to claim 2, wherein the oxygen amount in the bag is reduced by the oxygen amount reducing means. 4. A mixture of crushed green-yellow vegetables and starch is heated to sterilize it, and after gelatinizing the starch, the mixture is sprayed and dried to spread the starch over the entire surface of the crushed green-yellow vegetables. A method for producing dried green-yellow vegetables, which comprises forming a coating layer.