JPH08332046A - Production of dried vegetable - Google Patents

Abstract

PURPOSE: To obtain a dried vegetable by using Yacon of Central and South America growth and sugar beet, rich in nutritive values of oligosaccharide, dietary fiber, mineral, etc., having palatability, natural sweetness, comprising 100 % natural materials free from additives. CONSTITUTION: This method for producing a dried vegetable comprising using a root vegetable containing an oligosaccharide and other saccharides with a skin as it is or peeling the root vegetable, slicing it into 3-15mm thickness or cutting it into a cylindrical or stick state of 5-15mm and frying and drying. The frying and drying is carried out under reduced pressure of <=600mgHg, preferably <=30Torr.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel method for producing dried vegetables, and in particular, it has a delicious and natural sweetness rich in nutritive value such as oligosaccharides, dietary fiber and minerals from root vegetables useful as health foods. The present invention relates to a method for producing dried vegetables.

[0002]

2. Description of the Related Art Currently, there are many kinds of dried vegetables in the market. Moreover, various kinds of products have been proposed by various drying methods such as a freeze drying method, a vacuum drying method and a hot air drying method. Carrots, lotus roots, onions, potatoes and sweet potatoes are commercially available as dried vegetables produced from root vegetables. As is well known, chips, which are vacuum frying products of these root vegetables, are thinly sliced,
Up until now, there has been no particular need to make it thick. That is, it was not possible to predict the appearance of properties such as a particularly delicious taste when the product is thick. As a matter of course, it has not been proposed yet to produce delicious chips having sweetness by vacuum frying root vegetables containing oligosaccharides and other sugars in a thick or natural form.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a dried vegetable which contains the fructooligosaccharide and the beet oligosaccharide to the maximum extent, using the vegetable produced from the soil by cultivating soil. Yacon, which is a root vegetable of the Asteraceae family native to Latin America, is used as the vegetable containing fructooligosaccharide, and beet known as sugar beet is used as the vegetable containing beet oligosaccharide. Since these are root vegetables containing oligosaccharides and other sugars as main components, there are many problems to be solved.

Yarcon is harvested in November. Immediately after harvest, it seems to be a vegetable that has little sweetness and is unattractive, but after one month the sweetness increases, and after one and a half to two months, it is very delicious. The sugar content is also 14 to 15 degrees. In February, it begins to rot and it can be preserved in its natural state until March. Such a change in the composition of yacon components over time is a major problem in quality control. The shape is indefinite and grotesque. The same is true for beats. After harvesting in autumn, sugar content changes gradually and can be stored only in cold regions. The shape is also grotesque. What can be said in common with root vegetables containing oligosaccharides and other sugars is that the main component is sugar,
It has a natural sweetness. The first problem is to make a product that makes full use of the natural sweetness of these root vegetables. The second problem is that some oligosaccharides and other saccharides are sensitive to heat. It is to maintain the nutritional value without deteriorating oligosaccharides and to make new low-molecular-weight sugars that should be taken care not to take too much.

Further, yacon has a problem that its browning becomes severe over time after harvest. Immediately after harvesting, the content of fructooligosaccharides is maximum, the fructooligosaccharides gradually decrease, and other low molecular weight sugars increase. Along with that, browning becomes severe. Browning is a problem not only for yacon but also for beet. It is an object of the present invention to solve the above problems, and to provide a method for producing a dried vegetable that makes full use of natural sweetness, can be stored for a long period of time without deterioration, is delicious, and is useful for promoting health.

[0006]

In order to solve the above-mentioned problems, in the present invention, root vegetables containing saccharides are peeled or peeled to have a thickness of 3 to 15 mm or slices or 5-1.
It is characterized in that it is cut into 5 mm rods or sticks and vacuum fried.

Next, the present invention will be described in detail. Fructo-oligosaccharides and beet-oligosaccharides are known to be effective in improving constipation, reduce total cholesterol, and help improve hyperlipidemia. The present invention was completed as a result of earnest research to provide dried vegetables that are healthy and can be eaten particularly deliciously by taking advantage of these advantages of oligosaccharides and by utilizing the natural sweetness inherent in oligosaccharides and other sugars. Let The present invention is based on the discovery that thickness is important as an essential requirement for deliciously eating vegetables such as yacon and beet, which have sugar as a main component and have a sweetness per se. Conventional dried vegetables are generally seasoned in advance with seasonings typified by salt, sugar or sugar solution, as is the case with potato chips. In this case, for example, the thickness of the chip was not particularly important. That is, the taste of the chips depended on the seasoning. As a result, the chip thickness was generally at least 2 mm and at least 3 mm.

On the other hand, the root vegetables containing oligosaccharides and other saccharides used in the present invention as a main component have sweetness per se. In this case, it was found that the thickness of the chips was directly related to the texture, especially the umami. The present invention slices a root vegetable containing oligosaccharides and other sugars with or without skin and slices it to a thickness of 3 to 15 mm or 5 to 15 m.
The present invention relates to a method for producing dried vegetables, which comprises cutting into m-shaped sticks or sticks and vacuum frying. Thickness is 3
When it was less than mm, the umami originally possessed by the food could not be extracted. Therefore, the sweetness cannot be realized so much. When the thickness is 3 mm or more, the taste and sweetness are expressed without using a special seasoning. As the thickness increases, you can feel the umami of the material with your tongue, and the lingering taste of sweetness and sweetness remains. Although there is an upper limit of the thickness from the viewpoint of ease of eating, in the present invention, the upper limit from the production method appears. That is, if the thickness exceeds 15 mm, it becomes difficult to quickly remove the water in the vegetable tissue, and it takes time to produce, which is not economical. Lower limit of rod or stick is 5m
In addition to umami, m is also the lower limit of the natural form of yacon at the time of harvest. Yacon having a diameter of 5 to 15 mm is naturally obtained with a length of 10 to 20 cm, and the meat quality is crispy, and the shape itself is suitable as a food material for dried vegetables. Those having a shape of 5 mm or less have a hard meat and lack a delicious taste.

The manufacturing conditions for producing the chips or rod-shaped or stick-shaped products having the thickness of the present invention are not particularly limited. However, it is desirable to vacuum-fry at a low temperature in order to prevent degradation of the nutritional value originally possessed by foodstuffs and especially to decompose oligosaccharide components and vitamins. Considering these points, 600
Under reduced pressure of mmHg or more, preferably 10 to 30 Tol or less, temperature of 70 to 120 ° C., preferably 80 to 110.
Manufacture at ℃. Decomposition of nutrients can also be prevented by treating frying oil at low temperature under reduced pressure. Fry oil processing time is 20
This object can be achieved in about 70 minutes, generally 25 to 45 minutes.

In the present invention, the conditions before the frying oil treatment of root vegetables are also not particularly limited. However, the pretreatment conditions are important for further enhancing the ingredients. When the washed root vegetables are sliced into 3 to 15 mm and blanched in boiling water at 90 ° C., for example, shrinkage of the sliced surface can be suppressed and the finish becomes good. or,
In the case of a bar-shaped yacon product, the yacon itself has little sweetness, so blanching with 1 to 3% of salt water can further enhance the umami. Furthermore, after blanching, it is necessary to cool rapidly in order to prevent browning. And again,
Then, the method of drying the root vegetables containing sugar by freezing and then treating with frying oil was a particularly useful method. Furthermore,
Treating with a sugar solution before the frying oil treatment is effective in removing the water from the raw material by the osmotic action as well as the crispy finish. However, from the viewpoint of making good use of the raw materials and from the viewpoint of health, it will be decided whether or not to adopt these pretreatment conditions, but in the case of the root vegetables of the present invention containing saccharides, it is particularly thick. In some cases, it is not always necessary to treat with a sugar solution, but rather it is sufficient from the viewpoint of health to be natural.

The vegetable oil used in the present invention includes palm oil, cottonseed oil, corn oil, rice oil and the like. Palm oil has a long shelf life and is cheap, so you can use it. The oil in the product after frying is removed by depressurizing, but it is preferable to further reduce the residual oil amount by a centrifugal separation method. As a result, the amount of residual oil in the product can be reduced to 10 to 20% or less.

The sugar content of the raw material used in the present invention before the frying oil treatment is particularly important. For example, in the case of yacon, the sweet potato-like one has almost no sweetness immediately after harvest as described above. When this is fried, seasoning is required. However, after 1-2 months,
The sugar content is 14 to 15 degrees, and a very delicious product is finished without using seasonings. The sugar content is 1 when stored for a long time.
When it exceeds 5 degrees, fructooligosaccharides are extremely decreased, low-molecular-weight sugars such as maltose and fructose are increased, and sweetness is increased, but this is not preferable from the viewpoint of health. On the other hand, burdock-shaped yacon with a diameter of 5 mm to 20 mm has a small increase rate of sugar content even after long-term storage, and requires branching with salt solution or seasoning such as salt.

As a result of various studies on the problem of browning prevention to be solved by the present invention, it was revealed that there are two causes of browning. One was due to a browning enzyme such as 0-phenol oxidase, and the other was due to another sugar produced by decomposition of fructooligosaccharide. That is, fructooligosaccharide itself does not brown, and in fact, yacon immediately after harvest hardly browns, but after several months, it tends to brown, and thus it is presumed that a novel saccharide that easily browns was produced. This can be said from the increase in sugars such as glucose and fructose.
The former can be prevented by adding ascorbic acid or sodium ascorbate, but can be almost removed by frying. In this case, the higher the frying oil treatment temperature, the greater the browning prevention effect tends to be. Browning of the epidermis at low temperatures
Blackening may remain.

[0014]

EXAMPLES Examples will be shown below for specifically illustrating the present invention, but the present invention is not limited to these examples. Example 1 Fresh yacon peeled one month after harvest with skin Rinse well as it is. The sugar content of this product was 14 degrees. This is sliced with a slicer to a thickness of 5 mm. 90 ° C
Put in boiling water, blanching for a few minutes, and then quench.
After drying and freezing, the sliced yacon was placed in a basket in an autoclave, and was fried and dried using palm oil under the following conditions. Temperature: 85 to 100 ° C., pressure: 10 Tol, processing time:
35 minutes After frying oil treatment, move palm oil out of the autoclave,
The residual oil in the product was treated by the centrifugal separation method under the above reduced pressure. The amount of residual oil in the product was 13%. The resulting product was finished into very tasty yacon chips with a crisp, natural sweetness. A yellowish white chip having a slight browning trace on the skin was obtained. Comparative Example 1 The same treatment as in Example 1 was carried out except that the thickness of the yacon was changed to 2 mm. The resulting product has a texture that is unique to crispy yacon but has a thickness of 2
Perhaps because it was as thin as mm, the sweetness was small and the umami could not be remarkably created. Example 2 One month after harvest, fresh yacon with a skin cut to a diameter of 9 to 12 mm and a length of 12 cm is washed thoroughly with water. The sugar content of this product was 14 degrees. This is blanched in boiling salt water (90 ° C.) having a concentration of 2% for several minutes and then rapidly cooled. After drying and freezing, the mixture was placed in a basket in an autoclave and fried and dried using palm oil under the following conditions. Temperature: 85 to 100 ° C., pressure: 10 Tol, processing time:
50 minutes After processing the frying oil, move the palm oil out of the autoclave,
The residual oil in the product was treated by the centrifugal separation method under the above reduced pressure. The amount of residual oil in the product was 17%. The resulting product was made into a very delicious yacon stick with a crispy, natural sweetness. The shape was also harvested and it was very rare. No browning trace was observed, and a white rod-shaped Yacon stick was obtained. Example 3 Fresh beet produced in Hokkaido one month after harvest is peeled and washed with water. The sugar content of this product was 21 degrees. This is sliced with a slicer to a thickness of 5 mm to form a sens Bay shape. Then, it is placed in boiling water at 90 ° C., blanched for several minutes, and then rapidly cooled. After drying and freezing, the sliced spherical, Senbei-shaped beets are put in the basket in the autoclave,
Frying was performed using palm oil under the following conditions. Temperature: 85 to 100 ° C., pressure: 10 Tol, processing time:
40 minutes After frying oil treatment, move palm oil out of the autoclave,
The residual oil in the product was treated by the centrifugal separation method under the above reduced pressure. The residual oil amount in the product was 15%. The resulting product was a very tasty, crisp, naturally sweet beet tip that was sprinkled sufficiently evenly with previously uneaten sugar. Unlike the tempura made at home, we were able to obtain delicious chips that did not feel the strong fiber portion of the beet at all. Comparative Example 2 The same process as in Example 3 was carried out except that the thickness of the beat was changed to 2 mm. The product obtained has a texture of crispy beet but has a thickness of 2 mm.
Perhaps because of the thinness, the sweetness was low and the umami could not be remarkably created. Example 4 Two-month-old rod-shaped yacon with a diameter of 26 to 32 mm was cut into 10 cm in length, and further, this was cut in the longitudinal direction 1
Rinse the freshly cut Yacon sticks with the skin cut in / 4. The sugar content of this product was 15 degrees. This is blanched in boiling salt water (90 ° C.) having a concentration of 2% for several minutes and then rapidly cooled. A slight browning phenomenon was observed. Dry
After freezing, it was put in a basket in an autoclave, and fried and dried using palm oil under the following conditions. Temperature: 90 to 100 ° C., pressure: 8 Tol, processing time: 4
5 minutes After frying oil treatment, move palm oil out of the autoclave,
The residual oil in the product was treated by the centrifugal separation method under the above reduced pressure. The residual oil amount in the product was 15%. The resulting product was made into a very delicious yacon stick with a crispy, natural sweetness. No browning trace was observed, and a yellowish white rod-shaped Yacon stick was obtained.

[0015]

EFFECTS OF THE INVENTION The dried vegetables of the present invention bring about 100 blessings of nature.
% It is a preserved food that is alive and delicious and healthy. There is no need to use any special auxiliary materials other than using vegetable frying oil. Marketed sweets are healthier than many additives such as preservatives are used. Yacon is a low-calorie food that has less than half the calories of sweet potato. However, since frying oil is a vegetable oil and has a high nutritional value and high calories, the amount of residual oil in the product is also a problem. The amount of residual oil is usually 30 to 40% in potato chips and the like, but has an advantage that it can be reduced to 10 to 20%. Furthermore, the dried vegetables of the present invention contain a large amount of minerals peculiar to root vegetables such as yacon and beet. For example, potassium: 14800 μg / g, calcium: 677 in yacon chips
μg / g, Magnesium: 466 μg / g, Iron: 17 μ
It is a dried vegetable that contains g / g and is very useful for the purpose of ingesting minerals.

Claims (3)

[Claims] 1. A root vegetable containing saccharides is peeled or peeled to have a thickness of 3 to 15 mm or slices or 5-1.
A method for producing dried vegetables, characterized by cutting into 5 mm sticks or sticks and vacuum frying 2. The method for producing dried vegetables according to claim 1, wherein the vacuum frying is performed under a reduced pressure of 600 mmHg or more. 3. The method for producing dried vegetables according to claim 1, wherein the root vegetables are yacon or beetroot.