JPS61227734A - Method of dehydrating vegetable or the like with heat of oil - Google Patents

Abstract

PURPOSE:To obtain a dried product having high nutritive value and low oil content, by immersing vegetables, fruits, etc., in thick malt syrup, dehydrating them with a heating medium of heated oil under reduced pressure at two stages, and subjecting them to oil removal treatment under reduced pressure. CONSTITUTION:Vegetables, fruits, etc., are coated with thick malt syrup, fed to a cooker having a heated oil, and pressure of the interior of the cooker is reduced at two stages, lightly at the first stage and heavily at the following stage. Water in raw materials is evaporated, dehydrated and the raw materials are dehydrated and dried at a relatively low temperature in a short time. The raw materials are subjected to oil removal treatment while keeping them in a reduced pressure and the oil removal treatment is done efficiently, to reduce oil content of the raw materials after the treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application This invention relates to a method for oil temperature dehydration of vegetables and the like.

(b) Conventional techniques and their problems Conventionally, dehydration and drying of vegetables, fruits, etc., has usually been carried out using a dryer.

(c) Problems to be solved by the invention As a result, the drying process takes a long time, and during this time, raw materials may change or discolor, and nutrients, especially vitamins, are destroyed and lost. If the surface of the raw material was coated with starch syrup or the like, it would take a longer time to dry and dehydrate, and the above-mentioned drawbacks would be noticeable.

(d) Means for Solving the Problems In this invention, raw materials such as vegetables and fruits are immersed in starch syrup so that the starch syrup adheres to the surface of the raw materials, and the raw materials are housed in a cooker and a heating medium is heated. At the same time, the temperature of vegetable or animal oil that has been preheated is heated indirectly or directly, and the pressure is reduced in two stages, from mild at the first stage to strong at the next stage, to remove the moisture in the raw materials. It is an object of the present invention to provide an oil-temperature dehydration treatment method for vegetables, etc., which is characterized in that evaporative dehydration is performed and oil removal treatment is performed while maintaining the above-mentioned reduced pressure state.

(E) Function In this invention, dehydration is performed under reduced pressure conditions using heated oil as a heat medium, so even raw materials coated with carbohydrate substances such as starch syrup can be completely dehydrated at low temperatures and in a short time. Therefore, nutrients such as carbohydrates, proteins, vitamins, etc. in the raw materials can be washed away without being destroyed, and the oil can be removed before the heated oil penetrates into the voids left after water has evaporated due to oil removal treatment under reduced pressure. This reduces the oil content after treatment.

(F) Effect According to the invention, even raw materials coated with carbohydrate substances such as starch syrup can be heated at low temperatures for a short period of time by dehydration drying under reduced pressure using heated oil as a heat medium and deoiling treatment under reduced pressure. Complete dehydration and drying can be performed, and products with high nutritional value (low oil content) can be obtained.

(g) Example To explain the example of the present invention in detail, vegetables, fruits, etc. are cut into predetermined sizes, and are immersed in a carbohydrate substance such as starch syrup to coat the surface with the same substance. On the other hand, about 4.5m
900 kg of mono- or mixological oils such as animal oil, vegetable oil, mineral oil, animal and vegetable fats and fats were put into the filter, and the same membrane was heated to 60 kg.
Heat to a predetermined temperature of ~120°C.

Next, approximately 250 kO of the raw material coated with carbohydrates is added into the heated oil in the container, and the lid of the container is closed. Then, the inside of the cupper is stirred while the heating oil is maintained at a predetermined temperature of 60 to 120°C, and the pressure inside the cupper is further reduced. In this vacuum treatment, the initial 30 minutes or so after the raw material is immersed in heated oil is performed under mild vacuum conditions in which proteins, etc. in the raw material are likely to thermally coagulate, that is, the pressure is reduced to 10 to 20 mmHQ, and then the pressure is reduced to 740 to 20 mmHQ. The treatment was carried out for approximately 60 minutes under approximately vacuum conditions of 750 mmHa reduced pressure, and the moisture content was reduced to 3 to 6.
Dehydrate to around %. That is, at the beginning of decompression, proteins, carbohydrates, etc. in the raw materials are thermally coagulated and stabilized.
The next stage of intense vacuum evaporates the moisture in the raw material and replaces it with the heated oil in the raw material structure, causing the heated oil to penetrate deeply into the raw material structure, allowing the heated oil to absorb the raw material from inside and outside the tissue. is heated as a heat medium, making it possible to dehydrate in a short time. Therefore, deterioration and destruction of nutrients such as carbohydrates, proteins, and vitamins in the raw materials can be prevented.

Next, the raw material that has been dehydrated as described above is dehydrated using a centrifuge or the like while maintaining the reduced pressure state. In deoiling treatment under such reduced pressure conditions, unlike deoiling treatment under normal pressure, under normal pressure there is no injection of heated oil into the raw material structure due to atmospheric pressure, making the deoiling treatment easy and highly efficient. , the oil content after treatment can be reduced.

In addition, in order to further reduce the oil content after oil removal, oil extraction is performed using an organic solvent such as n-hexane.

The dehydrated, dried, and oil-removed raw materials are shaped into powder or lumps by pulverization, compression, etc., as necessary, and are used as food or feed.

Patent brewer Osamu Nakazono

Claims (1)

[Claims] 1) Raw materials such as vegetables and fruits are immersed in starch syrup so that the starch syrup adheres to the surface of the raw materials, and the raw materials are placed in a cooker.
The temperature of vegetable or animal oil that has been preheated as a heat medium is used to indirectly or directly heat the cooker, and the pressure inside the cooker is reduced in two stages, from mildly at the first stage to strongly at the next stage, to reduce the pressure in the raw materials. An oil-temperature dehydration treatment method for vegetables, etc., characterized in that water is evaporated and dehydrated, and oil removal treatment is performed while maintaining the above-mentioned reduced pressure state.