JPH0789856B2 - Manufacturing method of dried carrot chips - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing dried ginseng chips, and more particularly to a crispy texture using a vacuum freeze-drying method (a crispy and crunchy texture). The present invention relates to a method for producing dried carrot chips.

[Prior Art] Recently, vegetables and fruits are used as raw materials for health-consciousness.
There is an increasing demand for dried chips that retain the flavor and color tone of the raw materials.

As a drying method for producing such dried chips, the present inventors have adopted a vacuum freeze-drying method because the dried chips of the obtained dried chips are few, and dry chips made from various vegetables and fruits are used. We are developing. As one of them, an attempt was made to produce dried carrot chips made from carrot.

[Problems to be Solved by the Invention] However, if the carrot is simply subjected to a vacuum freeze-drying treatment, the resulting dried carrot chips have less dry texture, but their texture becomes fluffy and soft,
There has been a problem that it lacks the crispy texture desired for snack foods.

[Means for Solving the Problems] Therefore, the inventors of the present invention have conducted diligent research to obtain a dried ginseng chip having a crispy texture by using the vacuum freeze-drying process, and as a result, performed the vacuum freeze-drying process. It was found that a dried ginseng chip having a crispy texture can be obtained by first performing a drying process and a subsequent heating process in a sugar solution as a pretreatment.

The gist of the present invention completed based on the above findings is “(a) carrots are cut into appropriate shapes, (b) the cut carrots are subjected to a drying treatment, and (c) the carrots subjected to the drying treatment are subjected to a sugar solution. And (d) heat-treated carrots are subjected to vacuum freeze-drying treatment.

Hereinafter, the present invention will be described in detail.

In the present invention, it is particularly important that the carrot is subjected to a drying treatment before the vacuum freeze-drying treatment, and that the carrot is subjected to a heat treatment in the sugar solution after the drying treatment. The object of the present invention cannot be achieved unless the three requirements are satisfied. That is, the ginseng tissue can be changed to one in which water easily evaporates and the sugar solution easily penetrates by the drying treatment, and the sugar solution is sufficiently contained in the ginseng tissue by the subsequent heat treatment in the sugar solution. Penetrate. By subjecting the ginseng treated in and to vacuum freeze drying,
It is possible to obtain a dried ginseng chip which can effectively prevent dry yarn and has a crispy texture.

First, carrots are cut into appropriate shapes. The size is not particularly limited, but in consideration of eating as a snack food, it is preferable to cut it to a thickness of about 1 to 15 mm.

Then, if necessary, the carrot is heat-treated in warm water.
Thereby, the dryness of the obtained dried ginseng chips can be reduced. As a specific means of heat treatment,
Immersion in warm water, steaming, etc. are suitable, and it is suitable that the former is 80 to 95 ° C. for 1 to 20 minutes and the latter is 90 to 120 ° C. for 1 to 20 minutes.

Then, the carrot is dried. In this case, it is appropriate to dry the carrot until the original weight is 10 to 55% by weight, preferably 10 to 20% by weight. The drying method is not particularly limited, but a method that does not adversely affect flavor and color tone is preferable, and examples thereof include a vacuum microwave drying method, a vacuum freeze drying method, an aeration drying method, and a vacuum drying method, and among them, a vacuum freeze drying method. Is most preferred. In this case, specifically, -10 ℃
~ 190 ℃, preferably -20 ~ -40 ℃, 10-240 minutes, preferably pre-freeze under the conditions of 30-120 minutes, 10-100 Pascals, preferably 10-50 Pascal, product temperature 30-80 ℃, preferably 40 ~
Vacuum freeze-drying is performed at 60 ° C. In this case, as the product temperature, the temperature of the portion expected to be the highest temperature of the sample (for example, the surface of the sample closest to the heater) is measured. The heating means is not particularly limited, but radiation heating by infrared rays, heat transfer heating, microwave heating and the like can be exemplified.

Next, the carrot is heat-treated in a sugar solution. When the dried ginseng is heat-treated in the sugar solution, the sugar solution sufficiently penetrates into the tissue of the ginseng. In this case, the concentration of the sugar solution is in the range of 5 to 25% by weight, preferably 10 to 20% by weight. Examples of saccharides that can be used include sucrose, lactose, maltose, disaccharides such as cellobiose, raffinose, trisaccharides such as maltotriose, and tetrasaccharides such as stachyose, and other cyclodextrins are used. it can. As the cyclodextrin, one type or two or more types are appropriately selected and used from α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin. The heat treatment condition may be 80 to 95 ° C., preferably 90 to 95 ° C., 3 to 20 minutes, preferably 10 to 15 minutes.

By performing the above-mentioned drying treatment and subsequent heat treatment in a sugar solution as a pretreatment, the obtained dried ginseng chips have a crispy texture.

The carrot is then preferably watered. As a result, excess sugar can be removed, and the resulting dried ginseng chips can have a good appearance. Specifically, 5 to 95 ℃, 10 seconds ~
It is suitable to adopt a method such as immersion treatment for 3 minutes, preferably 10 to 30 ° C. for 10 to 30 seconds.

Next, the carrot is subjected to vacuum freeze-drying treatment.

The carrot is subjected to a preliminary freezing treatment under the condition of -10 to -190 ° C, preferably -20 to -40 ° C. Then, pre-frozen carrots 10 to 100 Pascal, preferably 10 to 50 Pascal, product temperature 30
The heat drying treatment is carried out under the conditions of -80 ° C, preferably 40-60 ° C. In this case, the product temperature is the same as in the case of the above-mentioned drying treatment (which is performed before the heat treatment in the sugar solution), and the temperature of the portion expected to be the highest temperature of the sample (eg, the surface of the sample closest to the heater) Measure the temperature. Further, the heating means is not particularly limited, but radiation heating by infrared rays, heat transfer heating, microwave heating and the like can be exemplified. The drying treatment is suitably performed until the water content of the final product is about 5% by weight or less, preferably 1 to 3% by weight. After drying, the pressure is returned to normal pressure, and the obtained carrot is transferred to the next step such as the packaging step.

Example 1 Example 1 100 g of peeled carrot was cut into a thickness of about 4 mm. Then
The carrot was heat-treated in warm water at 95 ° C for 5 minutes. Then, the carrot was pre-frozen at -40 ° C for 60 minutes. Next, pre-frozen carrots with 30 pascals, product temperature
Vacuum freeze-drying treatment was carried out by microwave with an output of 0.5 kw at 50 ° C for 180 minutes. The weight of the carrot was about 11 g. Then, the carrot was heat-treated in a sugar solution (15% by weight sucrose solution) at 95 ° C. for 15 minutes. Then ginseng-
The preliminary freezing treatment was performed under the conditions of 40 ° C. and 60 minutes. afterwards,
Output of 0.5 g of carrot at 30 Pascal, product temperature of 50 ° C for 180 minutes
Vacuum freeze-drying treatment was performed with a microwave of kw to obtain dried carrot chips. The obtained dried ginseng chips had a slightly protruding surface of sugar, but had a good appearance with little dry texture. Moreover, the texture was crispy.

Example 2 A dried ginseng chip was obtained in the same manner as in Example 1 except that after heat treatment in a sugar solution, water was passed through at 25 ° C. for 30 seconds. The dried ginseng chips obtained were less dry. In addition, there was no place where sugar appeared on the surface, and the appearance was better than in Example 1. Moreover, the texture was crispy.

Comparative Example 1 A dried ginseng chip was obtained in the same manner as in Example 1 except that the drying treatment and the subsequent heat treatment in the sugar solution were not performed as the pretreatment. Although the obtained dried ginseng chips had a small amount of dry texture, their texture was not crispy and had a very fluffy texture.

Comparative Example 2 A dried ginseng chip was obtained in the same manner as in Example 1 except that the drying treatment was not performed as a pretreatment. The dried ginseng chips obtained were less dry. Further, although the texture was slightly more chewy than in Comparative Example 1, the texture was fluffy rather than crispy.

[Effects of the Invention] As described in detail above, according to the present invention, when a carrot is subjected to vacuum freeze-drying treatment, a dry treatment and a subsequent heat treatment in a sugar solution are performed as a pretreatment to obtain a dry syrup. It is possible to obtain a dried ginseng chip having a small amount and a crispy texture.

Claims (6)

[Claims] 1. (a) Ginseng is cut into an appropriate shape, (b) Dried carrot is subjected to a drying treatment, (c) Dried carrot is subjected to a heat treatment in a sugar solution, (d) A process for producing dried ginseng chips, which includes the steps of subjecting heat-treated ginseng to vacuum freeze-drying. 2. The method for producing a dried ginseng chip according to claim 1, wherein ginseng is cut into small pieces having a thickness of 1 to 15 mm in the step (a). 3. In the step (b), the carrot of the original weight is added.
The method for producing a dried ginseng chip according to claim 1, characterized in that the drying treatment is performed until the content becomes 10 to 55% by weight. 4. The step (b), wherein the drying method is selected from a reduced pressure microwave drying method, a vacuum freeze drying method, an aeration drying method and a reduced pressure drying method. A method for producing a dried ginseng chip according to claim 1. 5. The method for producing dried ginseng chips according to claim 1, wherein in the step (c), heat treatment is carried out in a sugar solution having a concentration of 5 to 25% by weight. 6. In the step (d), ginseng heat-treated in a sugar solution is pre-frozen under the conditions of −10 to −190 ° C. and 10 to 240 minutes, and then 10 to 100 pascals and a product temperature of 30. The method for producing a dried ginseng chip according to claim 1, wherein the vacuum freeze-drying treatment is carried out at a temperature of -80 ° C.