JPS6351659B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) The present invention relates to dried fruits and vegetables that are used in the processed food industry and are rich in flavor by suppressing component thermal denaturation of raw fruits and vegetables, and a method for producing the same. (Prior art) Recently, as a method for producing dried foods,
As seen in No. 262558, when manufacturing dried foods, oil heat treatment is performed without changing the temperature of the oil by appropriately reducing the pressure in the fryer atmosphere, and then the oil is drained under reduced pressure. A method was invented to relieve the vacuum. The purpose of this invention is to obtain highly efficient and high-quality dried foods by performing oil heat treatment in a short time without changing the temperature at a relatively low temperature, and at the same time, to suppress deterioration of foods due to oil. (Problems to be Solved by the Invention) However, in the conventional dry food manufacturing method, the water content of the food is simply evaporated and dried through the deep-frying process, so the carbonization phenomenon of the dry food is observed. There is a problem in that the flavor is significantly impaired, and dried foods not only tend to harden, but also cause oil to penetrate into the food, leaving a smear of oil.Furthermore, if only this deep-frying process is required, for example, fruit vegetables, etc. Foods with soft flesh such as green peppers and pea pods have difficulty retaining their original shape, resulting in poor appearance and loss of value. The present invention was made to solve the above-mentioned conventional problems, and by frying raw fruit vegetables such as green peppers in oil, freezing and drying them, the carbonization phenomenon of dried foods can be suppressed, and flavor loss can be prevented. The purpose of this invention is to provide dried fruit vegetables that can retain their color, retain their original shape even with soft fleshy ingredients, and have good texture. , by wrapping staple foods such as ice cream wafers that children eat and processing them into foods that can be eaten with the staple food as is, allowing children to eat fruits and vegetables that are naturally high in nutrients without any hesitation. This invention was developed with the aim of making it possible to increase the intake of vitamins, etc., and to make the food suitable for modern tastes. (Means for Solving the Problems) A first invention of the present application for achieving the above object is a dried fruit vegetable obtained by frying raw fruit vegetables such as green peppers, freezing and drying the fried product. The second invention of the present application relates to the method for producing the dried fruits and vegetables, which comprises frying the raw fruits and vegetables in oil as shown in the examples, and then freezing the fried fruits and vegetables.
It is configured to protect the color and obtain dried fruits and vegetables without losing their shape. (Function) The dried fruits and vegetables according to the present invention are manufactured based on the following steps shown in Examples below. That is, the pre-processing process: When making dried green peppers into confectionery, first, in order to remove unnecessary seeds, as shown in Figures 1 and 2 of the drawings, the band 2 is cut off and the seeds 3 and attached parts inside are taken out. When only the meat is heated for a short time during frying in the next step (to bring out the sweetness due to changes in composition), the shape allows for effective dehydration and eliminates the deformation of the meat that becomes soft after frying. Obtain the shape. Deep-fried tofu process In this deep-fried tofu process, the pretreated green peppers are fried for about 30 seconds in edible blended oil (set oil temperature 145℃±2℃) to coat the surface of the green peppers with oil to give the product a gloss and aroma. It also has a dehydrating effect. During this frying process, if the oil temperature and frying time are not set properly, air bubbles will form on the surface of the peppers, and the thin film on the surface will peel off, resulting in a poor appearance after frying. Freezing and drying process In this freezing and drying process, the fried green peppers are placed in a freezer at an internal temperature of -25°C (at the time of removal) for 24 hours to freeze them. For drying, a vacuum freeze-drying device is used to dry the fried and frozen green peppers under the conditions of an operating vacuum of 1 Torr, a cold wrap temperature of -45°C, and a shelf heating temperature of +65°C±5°C. When this vacuum freezing and drying is used, it is possible to maintain the original shape. (Example) Next, the manufacturing method according to the present invention will be explained in detail based on an example. In this example, green peppers are used as the raw fruit vegetable, and are used for the outer shell of green pepper confectionery in which ingredients are put inside dried green peppers.First, green peppers 1 as the raw material are pretreated. This pretreatment step is to remove the internal seeds 2 that are unnecessary for green pepper confectionery, and is shown in Figure 1.
As shown in Figures 1 and 2, the band 3 of the green pepper 1 is cut off to open it, and the seeds 2 and their attached parts inside the opened part are taken out and removed, and only the flesh part 4 is removed. enable the use of By performing this pretreatment, the amount of oil adhering to the meat portion 4 after frying is reduced. Subsequently, the meat part 4 of the pretreated green pepper 1 is fried in oil. In this deep-frying process, put food blended oil (edible rapeseed oil and edible soybean oil), which is home-use tempura oil, into the oil tank, raise the temperature to the set temperature of 145℃, and add the flesh part 4 of green pepper 1 to it for 30 seconds. Fried tofu. Examining the change in weight due to this deep-frying process, we found that the weight of raw materials increases as a result of the deep-frying process.
Weight reductions of 3.7% and 5.1% (according to two cases) were observed. This is due to the dehydration effect during frying.
The dehydration effect can be further enhanced by extending the frying time and increasing the operating oil temperature, but considering the effect on the surface condition of the product, better results can be obtained if the dehydration effect is not the main objective. Ta. Furthermore, when we investigated the effect on the surface of the product during deep-frying, we found that if the time and temperature settings were not appropriate during the deep-frying process, air bubbles would form on the surface of the meat part 4 and the thin film on the surface would peel off. As a result, the product value decreases. This peeling phenomenon was investigated by frying in groups 1 and 2 based on the relationship between oil temperature and time, and the results shown in Table 1 were obtained.

[Table] Table 2 shows the relationship between oil temperature, time, and peeling of the thin film by frying at different oil temperatures and times.

[Table] Also, when 50 green peppers with an average weight of 27.4g are fried, the amount of oil consumed (adhesion to the product, adhesion to the mounting base, etc. described later) is 5.6% of the weight of the raw peppers.
It was hot. Next, the fried green pepper meat part 4 is frozen, but before freezing, a means for preventing the meat part 4 from losing its shape and a light seasoning are applied. When freezing, after frying, meat part 4 until frozen.
Since the material becomes soft and loses its shape, a mounting base 5 shown in FIG. 3 is used to prevent the product from losing its shape. This mounting base 5 is made up of a board 6 with a length of 500 mm and a width of 100 mm, with support rods 7 vertically disposed at intervals of 50 mm, and parts 8 made of a heat insulating material that conforms to the shape of the flesh portion 4 are attached to each support rod 7. After supporting each part 8 so as to cover the flesh part 4 of the green pepper to prevent deformation, seasoning was carried out. The seasoning was salty, and the salt was added by spraying a predetermined amount of salt solution at a predetermined concentration onto the external surface of the flesh portion 4 supported on the mounting base 5 using a sprayer to obtain uniform adhesion. . Put this seasoned food in the freezer and keep it at -25℃.
Freeze for 24 hours. However, in practice, the temperature inside the refrigerator varied depending on the outside temperature, and for the green peppers of the example, the temperature inside the refrigerator was about -14°C, which was sufficient. After being frozen to a predetermined value, the green pepper meat part 4 is taken out from the freezer and is dried in a drying device A. This drying device A uses a vacuum freeze-drying device and consists of a vacuum drying tank 9, a gold trap 10, a vacuum pump 11, and a refrigerator 12, and has an operating vacuum of 1 Torr.
Gold trap temperature -45℃, shelf heating temperature +65℃
It was dried at ±5°C for 14 hours. The relationship between the degree of vacuum, shelf heating temperature, moisture content and time is shown in Figure 6, and the measurements of the dimensions of the green peppers before drying and after drying are shown in Figures 7 and 8. The state shown in the figure was obtained. As a result, when vacuum freeze-drying is used, it is possible to maintain the original shape of the peppers, and a pleasant texture can be obtained without causing any discoloration, making them ideal for use as outer skins for confectionery or as an accompaniment to alcoholic beverages. (Effects of the Invention) Since the dried fruit vegetables according to the present invention are obtained by frying the raw fruit vegetables and freezing and drying the fried products, the fruit vegetables of the product undergo thermal denaturation and can bring out their sweetness. In addition, when eaten without carbonization, it has a good texture with a crispy texture, and the flavor of fruits and vegetables comes out well. It has a unique effect that makes it ideal as a food for ingesting vitamins, etc. Also, since the fried tofu is frozen and dried, the fruit and vegetable products do not lose their shape and retain their original shape. The oil adheres to the surface of the dried fruits and vegetables, creating a gloss and protecting the color, so the appearance of the fruits and vegetables does not deteriorate even after processing, which increases the value of the food and further improves the quality of the fruits and vegetables. Because it is not limited to those with strong internal tissues, it can also be used with soft-fleshed fruit vegetables such as green peppers and peas, making it unique in that it can be used to create foods that meet unprecedented modern tastes. It also has the following effects.

[Brief explanation of the drawing]

Figure 1 is a sectional view of a green pepper according to an embodiment of the present invention, Figure 2 is an explanatory diagram showing removal of the upper band and seeds, Figure 3 is a perspective view of the upper mount, and Figure 4 is a cross-sectional view of a green pepper according to an embodiment of the present invention. Figure 5 is a cross-sectional view showing how the flesh part is supported on the upper mounting base, Figure 5 is a circuit diagram showing the upper drying device, and Figure 6 is a circuit diagram showing the upper drying device.
The figure shows the relationship between the degree of vacuum, shelf heating temperature, moisture content and time, Figure 7 shows the dimensions of the raw green peppers, and Figure 8 shows the dimensions of the dried green peppers. be. In the figure, 1 is the raw material green pepper, and A is the drying device.

Claims (1)

[Scope of Claims] 1. Dried fruit vegetables characterized by frying raw fruit vegetables, freezing and drying them. 2. A method for producing dried fruit vegetables, which is characterized by frying raw fruit vegetables, and then subjecting the fried vegetables to a freeze-drying device to protect the color and obtain dried fruit vegetables that do not lose their shape.