JPH09285254A - Dried vegetable having good restoring property - Google Patents
Dried vegetable having good restoring propertyInfo
- Publication number
- JPH09285254A JPH09285254A JP12790096A JP12790096A JPH09285254A JP H09285254 A JPH09285254 A JP H09285254A JP 12790096 A JP12790096 A JP 12790096A JP 12790096 A JP12790096 A JP 12790096A JP H09285254 A JPH09285254 A JP H09285254A
- Authority
- JP
- Japan
- Prior art keywords
- dried vegetable
- dried
- fatty acid
- property
- restoring property
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は湯戻り及び水戻りの
良い、即席性及び保存性を持たせた乾燥野菜に関するも
のである。即ち本発明は復元性の良好な乾燥野菜に関す
るもので、湯戻し水戻しによって容易に復元することに
より本発明による乾燥野菜が、従来の一般的なインスタ
ント食品に加え保存食や気圧が低く低温しか得られない
地域への携帯用としても利用出来るため、食品具材の高
度利用を図れるものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dried vegetable which has good water reconstitution and water reconstitution, and which is instant and preservative. That is, the present invention relates to a dried vegetable having good restorability, and the dried vegetable according to the present invention can be easily restored by rehydration with hot water. Since it can also be used as a mobile phone in areas where it is not available, it is possible to make advanced use of food ingredients.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】従来の
乾燥野菜には天日干しを始め、熱風乾燥、冷風乾燥等の
ＡｉｒＤｒｙ（以下Ａ．Ｄ．）、凍結乾燥、真空凍結乾
燥等のＦｒｅｅｚｅＤｒｙ（以下Ｆ．Ｄ．）があり、
Ａ．Ｄ．，Ｆ．Ｄ．については、食品素材、糖や一部の
乳化剤を利用して前処理された後乾燥されている。しか
しこれら乾燥品の特徴としてＡ．Ｄ．は復元が遅く風味
が劣る傾向に有り、Ｆ．Ｄ．は食感が劣り水には戻らな
いか戻っても本物感に欠けるスポンジ様の物性となって
いた。2. Description of the Related Art Conventional dried vegetables include, for example, sun-drying, AirDry (hereinafter referred to as AD) such as hot-air drying and cold-air drying, and freeze-drying such as Freeze-drying (vacuum freeze-drying). Below is FD),
A. D. , F. D. For, it is pre-treated using food ingredients, sugar and some emulsifiers and then dried. However, the characteristics of these dried products are as follows. D. Tend to be slow to restore and inferior in flavor. D. Had an inferior texture and did not return to water, or had a sponge-like physical property that lacked a genuine feel even after returning.
【０００３】[0003]
【課題を解決するための手段】従来の問題を解決するた
めに、野菜表面の水和性及び食品内部への水の浸透性を
高める事を前提に鋭意研究を重ねた結果、表面の水和性
の向上と復元時の内部への水の浸透性を高めるために、
乳化剤と糖類、多糖類、澱粉及びその分解物から選ばれ
る２種以上を、浸透或いはコーティングする事により、
優れた復元性及び食感となる効果を発見した。[Means for Solving the Problems] In order to solve the conventional problems, as a result of intensive studies conducted on the premise that the hydration property of vegetables surface and the water permeability into foods are enhanced, the hydration of the surface is found. In order to improve the property and increase the permeability of water inside when restoring,
By penetrating or coating an emulsifier and two or more kinds selected from sugars, polysaccharides, starch and its decomposition products,
It has been found that it has excellent restorability and texture.
【０００４】乳化剤及び糖類、調味料等の侵入、コーテ
ィングの方法としては、常圧、減圧、加圧下で混合及び
浸漬等を行なうThe emulsifier, the sugar, the seasoning, etc. can be infiltrated and coated by a method such as mixing and dipping under normal pressure, reduced pressure or pressure.
【０００５】本発明に用いる乳化剤は、モノグリセリ
ン、ジグリセリン、トリグリセリン、テトラグリセリ
ン、ペンタグリセリンの平均重合度５以下好ましくは２
であり、または水酸基価1,000 以上のポリグリセリンに
限定される。乳化剤のエステル結合している脂肪酸の種
類は、ラウリン酸、ステアリン酸、パルミチン酸、オレ
イン酸、ベヘニン酸等、これら脂肪酸の炭素数が12以上
であるが良好には12のラウリン酸のポリグリセリン脂肪
酸エステルである。The emulsifier used in the present invention is an average degree of polymerization of monoglycerin, diglycerin, triglycerin, tetraglycerin or pentaglycerin of 5 or less, preferably 2 or less.
Or is limited to polyglycerin having a hydroxyl value of 1,000 or more. The type of fatty acid ester-bonded to the emulsifier is lauric acid, stearic acid, palmitic acid, oleic acid, behenic acid, etc., but these fatty acids have 12 or more carbon atoms, but preferably 12 lauric acid polyglycerin fatty acid. It is an ester.
【０００６】糖類とは、単糖、二糖、オリゴ糖、糖アル
コール類等で、多糖類とはアルギン酸ナトリウム、カラ
ギーナン、ブルラン等。[0006] The saccharides are monosaccharides, disaccharides, oligosaccharides, sugar alcohols and the like, and the polysaccharides are sodium alginate, carrageenan, bullan and the like.
【０００７】[0007]
【発明の効果】本発明により野菜類等の食品素材が乾燥
後の湯戻し、水戻しにおいて、乾燥前のブランチング品
や調味品の状態に戻り具材として好ましい形態に復元す
るようになった。EFFECTS OF THE INVENTION According to the present invention, food materials such as vegetables can be restored to the preferred form as a return material in a blanching product or seasoning product before drying in hot water and water reconstitution after drying. .
【０００８】[0008]
【実施例】以下実施例で本発明の説明をする。The present invention will be described in the following examples.
【０００９】（実施例）ほうれん草（生）を常法に従い
ブランチングし脱水した後、脱水品 100kgに対しデキス
トリン８kg、オリゴ糖２kg、食塩 2.5kg、ジグリセリン
モノラウリン酸エステル（理研ビタミン（株）製：ポエ
ムＪ−2021） 0.8kg、水 150kgの溶液を調製し、ほうれ
ん草を２時間浸漬させ、液切り後、回転透気乾燥機にて
80℃で乾燥させた。(Example) Spinach (raw) was blanched and dehydrated according to a conventional method, and then 8 kg of dextrin, 2 kg of oligosaccharide, 2.5 kg of salt, diglycerin monolaurate (manufactured by Riken Vitamin Co., Ltd.) per 100 kg of dehydrated product. : Poem J-2021) Prepare a solution of 0.8 kg and 150 kg of water, soak the spinach for 2 hours, drain the liquid, and then use a rotary air dryer.
It was dried at 80 ° C.
【００１０】（対照区−１）実施例から乳化剤を除き、
糖類・塩のみの溶液に浸漬し、乾燥した区。(Control group-1) The emulsifier was removed from the examples,
A section that was dipped in a solution of only sugars and salts and dried.
【００１１】（対照区−２）実施例と同じ原料で乳化剤
（ジグリセリンモノラウリン酸エスエル）のみの溶液に
浸漬し乾燥した区。(Control group-2) A group in which the same raw material as in the example was dipped in a solution of only an emulsifier (diglycerin monolaurate) and dried.
【００１２】（対照区−３）実施例と同方法で乳化剤を
デカグリセリンモノステアリン酸エステルに置き換えた
区。(Control group-3) A group in which the emulsifier was replaced with decaglycerin monostearate in the same manner as in Example.
【００１３】（対照区−４）実施例と同原料をブランチ
ングのみで乾燥した区。(Control group-4) A group in which the same raw material as in Example was dried only by blanching.
【００１４】（評価結果） (Evaluation result)
Claims (2)
り、水酸基価が1000以上であるポリグリセリン脂肪酸エ
スエルと、糖類を添加した、乾燥性及び復元性の良好な
乾燥野菜。1. A dried vegetable having a good drying property and a good restorative property, which comprises a polyglycerin fatty acid ester having an average degree of polymerization of 5 or less, preferably 2, and a hydroxyl value of 1000 or more, and a saccharide.
12のポリグリセリン脂肪酸エステルであることを特徴と
する請求項１記載の乾燥性及び復元性の良好な乾燥野
菜。2. A fatty acid having 10 or more carbon atoms, preferably
12. The dried vegetable having good drying property and restoring property according to claim 1, which is 12 polyglycerin fatty acid ester.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12790096A JPH09285254A (en) | 1996-04-24 | 1996-04-24 | Dried vegetable having good restoring property |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12790096A JPH09285254A (en) | 1996-04-24 | 1996-04-24 | Dried vegetable having good restoring property |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09285254A true JPH09285254A (en) | 1997-11-04 |
Family
ID=14971449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12790096A Pending JPH09285254A (en) | 1996-04-24 | 1996-04-24 | Dried vegetable having good restoring property |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09285254A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1322178B1 (en) * | 2000-09-26 | 2006-05-03 | The Procter & Gamble Company | Improved emulsifier systems for use in making dehydrated starch ingredients |
-
1996
- 1996-04-24 JP JP12790096A patent/JPH09285254A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1322178B1 (en) * | 2000-09-26 | 2006-05-03 | The Procter & Gamble Company | Improved emulsifier systems for use in making dehydrated starch ingredients |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20011002 |