JPS6058033A - Production of dried vegetables - Google Patents

Abstract

PURPOSE:Vegetables are dried after being blanched with an aqueous solution of a certain concentration of Mg ion in a certain pH range, thus giving dried vegetables of good quality and high storability. CONSTITUTION:Vegetable, preferably containing chlorophyll, are rinsed, cut into pieces 3-5cm wide, the blanched in an aqueous solution with a pH of 7-10 and 0.01-20g/l concentration of Mg ion, e.g., magnesium carbonate or magnesium sulfate, then dried to give the objective dried vegetables.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing dried vegetables with good storage stability and quality.

Although vegetables and wild plants have traditionally been important as sources of vitamins, minerals, and fiber,
The actual intake is estimated to be less than half of the required amount.

The reason for this is that raw vegetables or wild vegetables themselves are not very tasteful and tasty, and vegetables have a high water content, so in order to get the required amount, you must eat a large amount of vegetables. are doing.

Therefore, we have been investigating a method for producing dried vegetables that can be conveniently eaten anytime and anywhere.

Conventionally, dried vegetables are produced by freeze drying, hot air drying, etc. The former has good restorability and does not lose much of its taste, aroma, or texture, so it is used as a portable food for mountain climbing, etc., despite its high cost. However, because this product has poor shelf life, it is placed in aluminum foil bags to prevent deterioration due to light, and oxygen absorbers are added to prevent deterioration due to oxygen, but the product does not reach consumers. By this time, the green color has changed to a yellowish-white color, and in extreme cases, it is difficult to even associate with the original vegetable at all. On the other hand, the latter is used to remove moisture from vegetables by exposing them to hot air for a long time.
The quality has deteriorated, and the color, aroma, and texture have become different from raw vegetables. That is, vegetables dried with hot air lose a lot of aroma and take on a dark green color. Like the previous product, this product also has poor shelf life and is unsatisfactory in terms of taste, color, and texture.

Therefore, we improved the shortcomings of the conventional method of producing dried vegetables as described above, and developed a dried vegetable with a good taste and aroma that can be used as an ingredient in cup noodles or as a side dish for ohitashi, etc., and has a good shelf life. As a result of repeated research aimed at developing a method for producing vegetables, we have found that vegetables can be dried by blanching them with an aqueous solution with a pH of 7 to 10 and containing 0.01 to 20 g of magnesium ions, and then drying them. The present invention was completed based on the discovery that it is possible to suppress changes in color and aroma during storage, as well as changes in color and aroma during storage.

The present invention will be explained in detail below.

The vegetables used in the present invention may be any vegetables containing chlorophyll, such as spinach, perilla, etc.
Vegetables such as celery, parsley, and cabbage can be given. After washing these vegetables, they are preferably cut into 3-5 cm wide pieces using a cutter or knife, and then blanched.

In the blanching treatment of the present invention, p1] is 7 to 10, magnesium ions are added 0.01 to 20 g/l,
It is characterized in that it is preferably carried out using an aqueous solution containing 0.05 to 1 g/g/. Magnesium ions include magnesium carbonate, magnesium sulfate, magnesium chloride, etc.
g/. If the amount is 0.01 g/l without grooves, the effect of improving shelf life will be reduced, and if it is more than 20 g/l, bitterness and staining will become strong and the commercial value will decrease, both of which satisfy the purpose of the present invention. It is not possible.

These magnesium ions cause the p I of the aqueous solution to
Adjustment is made by adding an alkali so that I is 7 to 10, preferably p118 to 9. The alkali may be one that is used for food, and examples include kansui, sodium hydroxide, and suigaku potassium. Blanching at 80°C to 100°
It may be carried out for 10 to 2 minutes at a temperature of C.

Thereafter, it is freeze-dried using a conventional method, or air heated at 40 to 80° C. for 2 to 8 hours is introduced to dry it to a moisture content of around 10%.

Dried vegetables are either filled with N2 in a highly airtight pouch or stored with an oxygen absorber as usual.

Dried vegetables produced according to the present invention have a good shelf life, retain the pleasant aroma and beautiful color of raw vegetables, and can be eaten as they are with snacks or furikake, or can be used as ingredients for cup noodles by pouring hot water over them. It can also be eaten like ohitashi, allowing you to eat as much delicious vegetables as you like anytime and anywhere, and replenishing the amount of vegetables that are often in short supply. In addition, it was superior in both taste and aroma to conventional dried vegetables, and even when stored in a bright place, it did not have a bad odor or turn yellowish-white like conventional commercially available products.

The present invention will be specifically explained below using examples.

Example 1: Approximately 300 g of spinach was washed, cut into pieces of size 3 to 51, and placed in hot water at 90°C (pH 8) containing 0.05 g/l of magnesium carbonate.

5), blanching was performed for 2 minutes. As a control, cut spinach containing no magnesium carbonate was blanched for 2 minutes in 90°C hot water ((1)) 1B, 5).

After freeze-drying both in the usual manner and reducing the moisture content to around 10%, a highly airtight OV/PE pouch was filled with N2.
It was stored in the light (2500 lux) at 44°C for 1 month. Table 1 shows the sensory test results for chlorophyll content, color, and aroma before and after storage.

Table 1 Before preservation Preservation sample Sensory test average (n-IO) Very good Fairly good Fair Fair Poor Bad 01-
1-1-1-1 5 4 3 2 1 Example 2 100 g of cabbage leaves were washed and cut into pieces of size 3 to 51.
Blanching was performed for 2 minutes in 100°C hot water adjusted to p I-18 with an alkali.

As a control, cut cabbage leaves containing no magnesyl chloride were adjusted to p118 with alkali and blanched for 2 minutes in hot water at 100°C.

After drying both with hot air at 60°C for 3 hours to reduce the moisture content to around 10%, they were filled in a highly airtight OV/PE bag with an oxygen absorber and stored at 44°C in the light (2500 lux) for 1 month. . Table 2 shows the sensory test results for color and scent before and after storage.

Table 2

Claims (1)

[Claims] A method for producing dried vegetables, which comprises plunging vegetables in an aqueous solution having a pH of 7 to 0 and containing 0 to 20 g of magnesium ions, and then drying the vegetables.