JPS63169927A - Production of dried food - Google Patents

Abstract

PURPOSE:To obtain a dried food having good taste, color tone and flexibility, by peeling and/or cutting fruits, vegetables or spice vegetables and air-drying the fruits, etc., at a specific temperature. CONSTITUTION:Fruits, vegetables or spice vegetables are peeled and/or cut and air-dried at 0-25 deg.C, preferably 0-20 deg.C until the water active value of prepared dried food becomes <=0.5. The drying conditions are preferably 0-30% relative humidity (RH) and 0.8-5.0m/sec air velocity. A constant drying rate period is prolonged during drying time and a flexible dried food is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing dried foods, and more particularly, the present invention relates to a method for producing dried foods, and more specifically, the present invention relates to a method for producing dried foods, and more specifically, the present invention relates to a method for producing dried foods, and more specifically, to dry foods such as fruit, vegetables, or spicy vegetables, which are dried through aeration to produce a dry food product with a water activity value of 0.5 or less. The present invention relates to a method for producing a dried food that is flexible and has good flavor and color tone by setting the temperature condition of the aerated drying treatment to 0 to 25°C.

[Prior Art] It has been known to reduce the water activity value (hereinafter referred to as AW) of food to below 0.5 jX in order to suppress the growth of bacteria and mold (Food Science No. 57). P4
8 Table 2 [Relationship between food AW and modification].

One such food is one in which fruits, vegetables, or spicy vegetables are peeled and/or cut and then dried with hot air.

[Problems to be Solved by the Invention] However, after skinning and/or cutting a fruit etc., the fruit obtained by subjecting it to hot air drying treatment (air drying treatment in a temperature range of 50 to 100°C) A w 0.5
The following dried foods had problems such as significant loss of flavor, aroma, etc., browning of cut surfaces and peeled areas, and overall discoloration.

Furthermore, the dried food becomes crunchy and hard, resulting in
(1) When eaten as is or when used as a topping, the texture will not be soft and supple.
2) There were problems such as susceptibility to external physical impact during storage or transportation.

Further, as a method of subjecting fruits and the like to aerated drying treatment, Japanese Patent Application Laid-Open No. 192243/1983 is known. The invention is ri
Using J-cut fruit, the thinly sliced fruit was dried in a drying room in the first drying zone (25°C), the second drying zone (30°C), the third drying zone (35°C), and the fourth drying zone (40°C). ) is set and the temperature is raised stepwise, and dry fruit production method J uses vf mold to repeat the period of applying dry air in each drying zone and the curing period of leaving the fruit to stand still under the same temperature conditions.

However, although the dried food obtained by this method has a good flavor and color, the process is complicated, such as the need to raise the temperature in stages, and furthermore, the dry food obtained is hardened. , was the same as hot air drying.

The present inventors have not only good flavor and color, but also
Furthermore, it is an object of the present invention to provide a method for producing a dried food product having flexibility.

As a result of intensive research and development to achieve the above-mentioned objectives, we found that fruits, vegetables, or spicy vegetables are peeled and/or cut, and then subjected to aeration drying to a water activity value of 0.5 or less. It has been found that the above object can be achieved by setting the temperature condition of the aerated drying treatment to 0 to 25° C. in obtaining a food product.

The contents of the present invention will be explained in detail below.

Peeling and/or cutting of fruits, vegetables or spicy vegetables
Perform fI processing. In this case, depending on the type of target fruit, vegetable, or spicy vegetable, only peeling may be performed, only cutting may be performed, or both may be performed.

Then, A W ff10.5 j of the obtained dry food
Aerial drying treatment is performed until the temperature becomes below
It is particularly important to carry out the process at a temperature of .degree.

When carrying out aerated drying treatment at a temperature below 0°C, A
It takes an extremely long time to dry the food to a w value of 0.5 or less, which is inappropriate in terms of cost as a temperature condition for industrially producing the above-mentioned dried food.

On the other hand, when performing aerated drying treatment to achieve an A w of 0.5 or less under a temperature condition exceeding 25°C, the resulting dried food will (1) become hard and (21) taste and aroma will be significantly reduced. (3) browning occurs in peeled areas and/or cut surfaces; and (4) overall discoloration.

On the other hand, in the temperature range of 0 to 25 degrees Celsius or lower, the time required for drying is not long, and the ingredients in fruits, vegetables, or spicy vegetables are not altered by steaming, so drying with good flavor and color can be achieved. It becomes food. In addition, in the above temperature range, the constant drying rate state during the drying period is maintained for a long period of time, and the resulting dried food is uniformly dried to the inside and does not harden and has flexibility.

Examples of fruits that can be used in the present invention include apples, peaches, kiwis, papayas, pineapples, bananas, and melons.

Examples of vegetables include leafy vegetables such as cabbage and green onions, tap roots such as carrots, bulbous vegetables such as onions, and fruit vegetables such as green peppers and cucumbers.

Spicy vegetables are plants that have an aromatic or pungent taste, such as herbs such as basil and chamomile, seeds such as nutmeg, leaves and stems such as celery and thyme, garlic,
There are root vegetables such as sawabi wasabi.

The present invention is not limited to those exemplified above.

The above-mentioned ventilation drying process is not limited to drying conditions such as humidity and wind speed;
0-30%, wind speed 0°8-5. It is preferable to carry out the drying treatment under conditions of O1/s.

[Example] Example 1 (Apple) An apple (Kunimitsu) is vertically cut into four pieces, and then cut into square pieces with a thickness of 2 to 3 mm. Next, to prevent browning, add 0.5
% L-ascorbic acid solution. 100 apples obtained! A ventilation drying process was performed on J at a temperature of 0° C., 0% RH, and a wind speed of 1.5 n/s to give an Awo of 47. The drying time was 20 hours. The dried apples obtained were flexible and had excellent flavor and color.

Example 2 Dried apples were obtained in the same manner as in Example 1, except that the drying temperature was 10°C. Drying time was 11 hours. The dried apples obtained were flexible and had excellent flavor and color.

Example 3 Dried apples were obtained in the same manner as in Example 1, except that the drying temperature was 30'C. Drying time was 2.8 hours. The dried apples obtained were flexible and had excellent flavor and color.

Comparative Example 1 Ventilation drying was carried out in the same manner as in Example 1 except that the drying temperature was -5°C. However, even after 24 hours had passed after the start of drying, the level of drying was the same as in Example 1 (AWo, 47>
It was not possible to dry it.

From the above, it is clear that when industrially producing dry foods with Aw of 0.5 or less, a temperature range of O''C or less is inappropriate in terms of production efficiency and cost. became.

Comparative Example 2 Dried apples were obtained in the same manner as in Example 1, except that the drying temperature was 40°C. Drying time was 1 hour.

Comparative experiments were conducted on the dried apples obtained in Example 1.2.3 and Comparative Example 2 to clarify the effects of the present invention.

The results are shown in Table 1.

The flexibility item in the table was evaluated on a 10-point scale, with the panel giving 10 points for dried foods with ideal flexibility, and the average value (rounded to the second decimal place) is shown.

In addition, the flavor item in the table was evaluated on a 10-point scale, with the panel giving 10 points for dried foods with the ideal flavor, and the average value (rounded to the second decimal place) is shown.

(Left below) According to the results in Table 1 above, the item of flexibility is Example 1.
〜3 is 8.4 to 9.7, while Comparative Example 2 is 6.
．． It is 8. Therefore, it has become clear that according to the present invention, a flexible dry food can be obtained.

In addition, the overall evaluation of the flavor item was 81 to 1 for Examples 1 to 3.
While it is 0.0, it is 6.2 in Comparative Example 2. Therefore, it has become clear that according to the present invention, it is possible to obtain a dried food with good flavor.

Furthermore, regarding the color tone, Examples 1 to 3 sufficiently retained the color tone of fresh apple pulp, whereas Comparative Example 2 had a considerably yellowish color. Therefore, it has become clear that according to the present invention, it is possible to dry foods with good color tone.

Example 4 (cabbage) Cut the cabbage into strips about 5cm long.

Next, the obtained cabbage 100 (temperature 10℃, O
%R+-1, wind speed f, AWo under the conditions of 5 rg/s,
Aeration drying treatment was performed so that the drying temperature was 5.

Drying time was 20 hours. The dried cabbage obtained was flexible and had excellent flavor and color.

Comparative example 4 (cabbage) Temperature condition was 60°C, humidity was not adjusted, and wind speed was α
Dried cabbage (hot air dried product) was obtained in the same manner as in Example 4 except that the speed was 5 n/s. Drying time was 2.5 hours.

Example 5 (cucumber) Slice the cucumber into rounds 1-2 nm thick.

Next, 100 g of the obtained cucumber was heated to 10°C and 0%
Aerated drying treatment was performed under the conditions of RH and wind speed of 1.51/s so that Awo was 5.

Drying time was 17 hours. The obtained dried cucumber had softness and excellent flavor and color.

Comparative example 5 (cucumber) Temperature condition was 60°C, humidity was not adjusted, wind speed α
Dried cucumbers (hot air dried product) were obtained in the same manner as in Example S5, except that the sample was used as 511/S. Drying time was 7 hours.

Example 6 (Kiwi) After peeling the kiwi, it is cut into slices with a thickness of 2 to 31 T1 m. Then, the obtained kiwi 1009 was heated to a temperature of 10°C.
, O%RHvJ]13) Awo under the condition of 1.5i/s,
Aeration drying treatment was performed so that the drying temperature was 5. The drying time is
It was 46 hours. The dried kiwis obtained were flexible and had excellent flavor and color.

Comparative Example 6 (Kiwi) Dried kiwi (hot air dried product) was obtained in the same manner as in Example 6, except that the temperature was 60° C., the humidity was not adjusted, and the wind speed was 0.5 n/s. Drying time was 3.5 hours.

Example 7 (Peach) After peeling a peach, cut it in half and cut into rounds with a thickness of 2 to 3 mm. Next, 100 g of the obtained peaches were heated at a temperature of 10°C.
AWo, 5 under the conditions of 0%RH, Jl speed 1.5 rg/S
Aerated drying treatment was performed to achieve the desired results. The drying time is
It was 46 hours. The obtained dried peaches were soft and had excellent flavor and color.

Comparative Example 7 (Peach) Temperature condition was 60°C, humidity was not adjusted, wind speed was 0
．． Dried peaches (hot air dried product) were obtained in the same manner as in Example 7 except that the drying time was 5 i/s. Drying time was 6 hours.

Example 8 (Papaya) After peeling the papaya, cut it in half and cut into rounds with a thickness of 2 to 3 mm. Next, 100 g of the obtained papaya was subjected to AW at a temperature of 10°C, O% RH, and a wind speed of 1.5 n/s.
Aeration drying treatment was performed so that the drying temperature was 0.5. Drying time was 40 hours. The dried papaya obtained was flexible and had excellent flavor and color.

Comparative Example 8 (Papaya) Temperature conditions were 60°C, humidity was not adjusted, and wind speed was 0.
．． Dried papaya (hot air dried product) was obtained in the same manner as in Example 8 except that the drying time was 51/s. Drying time was 5 hours.

Example 9 (Pinenut pull) After peeling the pinenut pull, cut it in half to a thickness of 2 to 3 m.
Cut into m-sized rounds. Then, the obtained pineapple pull 10
The aerated drying process was carried out under the following conditions: 0 g, temperature 10° C., O% RH, and Jl speed 1.5 n/s. Drying time was 100 hours. The dried pineapple pulls obtained were flexible and had excellent flavor and color.

Comparative Example 9 (pineapple) Temperature condition was 60°C, humidity was not adjusted, and wind speed was 0.
．． Dried pineapple (hot air dried product) was obtained in the same manner as in Example 9 except that the speed was 5 n/s. Drying time is 24
It was time.

Example 10 (melon) After peeling the melon, cut it into quarters and cut into pieces with a thickness of 2 to 3
Cut into mm rounds. Next, 100 melons were obtained!
7 at a temperature of 10°C and 0% RH.

Aerated drying treatment was performed under the condition of a wind speed of 1.5 i/s so that Awo was 5. Drying time was 100 hours. The obtained dried melon had flexibility and excellent flavor and color.

Comparative example 10 (melon) Temperature condition was 60°C, humidity was not adjusted, wind speed α
Dried melon (hot air dried product) was obtained in the same manner as in Example 10 except that the speed was 5 m/s. Drying time was 24 hours.

Comparative experiments were conducted on the dried products obtained in Examples 4 to 10 and Comparative Examples 4 to 10 in order to clarify the differences in flexibility, flavor, and color tone. The results are shown in Table 2.

(Left below) According to the results in Table 2 above, the flexibility item was
10 is 9.0 to 9.7, whereas Comparative Examples 4 to 1
0 is 2.3 to 3.1.

Therefore, it is clear that according to the present invention, a flexible dry food can be obtained.

In addition, regarding the overall evaluation of flavor items, Examples 4 to 10
is 9.2 to 9.9, while Comparative Examples 4 to 10 are 3.3 to 7.3. Therefore, it has become clear that according to the present invention, it is possible to obtain dried foods with excellent flavor.

In addition, regarding the color tone, Examples 4 to 10 all left the original color tone significantly, whereas Comparative Examples 4 to 10 all had discoloration, and from this result, according to the present invention, the color tone It is clear that good dry food products can be obtained. This is also clear from the fact that the color difference between Examples 4 to 10 and Comparative Examples 4 to 10 is 2.5 to 16°4.

That is, color difference is generally evaluated as follows.

0~0.5; r There is a slight difference.'' 0.5~1.5: r There is a slight difference.'' 1.5~3.0
:rThere is a perceivable difference”3.0-6.0;r
6.0 to 12.0; ``There is a noticeable difference.'' 12.0 or higher: ``There is a huge difference.'' According to the results in Table 2 above, ``There is a noticeable difference.'' 1 item was evaluated as ``There is a noticeable difference,'' 1 item was evaluated as ``There is a significant difference,'' 3 items were evaluated as ``There is a significant difference,'' and 3 items were evaluated as ``There is a significant difference.'' There is a difference.”
There are two cases that fall under the '' evaluation.

From the above, it has become clear that the dried food obtained by the present invention can sufficiently retain the raw color tone, and it is possible to obtain a dried food product with good color tone.

Example 11 Basil Basil is washed with water, drained, and then cut into 5 mm wide strips. Next, 100 g of the obtained basil was heated with A at a temperature of 10°C, 1% R+-1, and a wind speed of 1.5 n/s.
Aeration drying treatment was performed so that the weight was 5.0. Drying time was 37 hours. The dried basil obtained was flexible and had excellent flavor and color.

[Effects of the Invention] As detailed above, according to the present invention, fruits, vegetables, or spicy vegetables are peeled and/or cut, and then subjected to aeration drying treatment to reduce the water activity value to 0.5 or less. In order to obtain dried food, the temperature conditions of the aerated drying treatment are set to 0 to 25.
By adjusting the temperature to 0.degree. C., it is possible to obtain a dried food that is flexible and has excellent flavor and color.

Further, the present invention only requires the temperature condition of the aerated drying treatment to be 0 to 25°C, and no complicated treatment is required.

The dried food obtained according to the present invention may be used as is, or after being reconstituted with hot water or the like.

Note that dried vegetables and dried fruits can also be eaten as they are as snack foods.

Furthermore, dried fruits can be suitably used as toppings for ice cream and the like.

Claims (4)

[Claims] (1) When fruits, vegetables, or spicy vegetables are peeled and/or cut and then subjected to aeration drying treatment to obtain a dried food with a water activity value of 0.5 or less, the temperature conditions for the aeration drying treatment are as follows: A method for producing a dried food, characterized in that the temperature is 0 to 25°C. (2) The method for producing a dried food according to claim 1, wherein the fruit is selected from the group of apples, peaches, kiwis, papayas, pineapples, bananas, and melons. (3) The method for producing a dried food according to claim 1, wherein the vegetables are selected from the group of leafy vegetables, taproots, bulbous vegetables, and fruit vegetables. (4) The method for producing a dried food according to claim 1, wherein the spicy vegetable is selected from the group of herbs, seeds, leafy vegetables, and root vegetables.