KR100887469B1 - Method of producing processed food - Google Patents

Abstract

The present invention provides a method for producing a processed food, which satisfactorily expresses the original flavor of the food material, is excellent in storage stability, and maintains the original shape or color tone of the food material, and a processed food produced by the method. As a subject, the raw material is raw, without branching, and the sugar is brought into contact with and / or infiltrated therewith, and then one or two selected from steam, firing, frying and microwave. The above-mentioned problem is solved by establishing the manufacturing method of the processed food excellent in expressing the original flavor of a food material and excellent in storage stability, and the food manufactured by this method characterized by heat-processing by the above heating method. .

A method for producing a processed food by sugar contact without branching treatment.

Description

METHODS OF PRODUCING PROCESSED FOOD

The present invention relates to a method for producing a processed food, and in particular, without branching the food material, as it is raw, sugars are contacted in solid or liquid form, and then attached and / or infiltrated therein, which is then steamed. Method for producing a processed food excellent in expressing the original flavor and excellent storage stability, characterized in that the heat treatment by one or two or more heating methods selected from calcination, frying and microwave, and produced by this method It relates to processed foods.

Processed foods are manufactured using a variety of methods, which are used in a wide range of applications and are indispensable in the current diet. Processed foods are liable to change not only flavor but also shape and physical properties depending on the processing method thereof, and may cause their deterioration depending on the conditions of storage. As a technique for processing a food material, a method of processing a raw food material through a step of immersing it in a large amount of a heated aqueous solution in the case of raw vegetables, for example, has been performed. The main purpose of the branching treatment carried out at this time is to heat and deactivate the enzyme of the food material first, thereby preventing the food material from being deteriorated or degraded by its own enzymatic reaction, and removing the juice and softening the tissue. The choice of later seasoning is broadened, and the production of various kinds of processed foods is facilitated. However, it is also known that the original color tone of the food material is lost due to alteration in the heated aqueous solution, or the food produced is poor in its storage stability. As a method of improving this, the method of freezing processed food or encapsulating with inert gas, etc. is proposed. As a method for improving by using a saccharide, for example, a method of immersing in a cyclodextrin solution after branching treatment in JP-A-2000-270765 has been proposed. It is described that the greenish yellow vegetable treated by this method has less discoloration during preservation. However, these methods have drawbacks that are difficult to employ in food materials that are easily deteriorated and degraded by the branching treatment.

The present invention aims to establish a method for producing a processed food product that solves the shortcomings of the conventional branching process, and in setting the problem of the present invention, first of all, the prior art and the necessity of a branching process are included. The review was polite. For example, the technique described in Japanese Patent Laid-Open No. 11-269003 discloses that raw food material is immersed in a high temperature α, α-trehalose-containing solution before boiling, or after boiling the food material. A method of immersing in an α, α-trehalose-containing solution to replace all or most of the moisture in a food material with α, α-trehalose and then drying has been proposed. In this method, as much as possible, at least two hours of treatment with a high α, α-trehalose aqueous solution containing a liquid temperature of 60 ° C. as a treatment before heating to infiltrate as many α, α-trehalose into the food material. It is described. In such a method, it is difficult to employ a food material that is prone to deterioration and deterioration by prolonged exposure to a high temperature aqueous solution, even though it is not a branching treatment, and sufficient attention must be paid to microbial contamination. In addition, it has been found that the immersion treatment of the food material after heating is difficult to employ in the case where the shape of the food material is easily collapsed by heating, and the surface of the food material is difficult to be absorbed due to heat degeneration. It became.

For the technique described in Japanese Patent Laid-Open No. 2000-50817, raw materials are either cut or cut and then heated and dehydrated using an aqueous solution of α, α-trehalose at high temperature and high concentration, and then dehydrated. Or the method of processing and drying is proposed. By using this method, some or most of the water contained in the food material is vaporized to be dehydrated and concentrated, and a dried food containing a large amount of α, α-trehalose instead of water is obtained. However, although some food materials contain high concentration of sugar solution, the same flavor and color tone of the food materials are obtained by the same process as branching and / or boiling in a large amount of heated aqueous solution. It was also found to have the drawback of eluting and losing it.

In view of the above-mentioned drawbacks of the prior art, the present invention provides a method for producing a processed food in which the original flavor of the food material is well expressed and the storage stability is excellent and the original shape and color tone of the food material are maintained well. Let it be a subject of 1, and provide a processed food manufactured by this method as a 2nd subject.

MEANS TO SOLVE THE PROBLEM The present inventors continued earnest research focusing on the use of the saccharide for expressing the original flavor of a food material for the purpose of solving the said subject. As a result, the raw food material is unexpectedly not subjected to the branching treatment step, and the sugar is attached and / or penetrated therein, followed by heating by one or two or more heating methods selected from steam, firing, frying and microwave. By discovering a new fact that processed foods that express the original flavors of food materials and maintain the flavors well can be produced, and furthermore, the processed foods having excellent long-term storage stability are obtained by drying or freezing them. The present invention was completed by establishing a new manufacturing method for processed food. In addition, the production method of the present invention can also be advantageously carried out to make each process continuous, it has also been found that the industrial significance is extremely high. And the processed food which expressed the original flavor of the food material obtained by this manufacturing method was established, and came to complete this invention.

Examples of the food material used in the present invention include carrots, lotus root, onions, burdock, radishes, taro, hemp, sweet potatoes, potato roots, lettuce, chicory, cabbage, cabbage, green onion, kale, moroheiya, Buttercup, spinach, young vegetables, marsh vegetables, garland chrysanthemum, bok choy (Chinese vegetables), sprouts of elm, young leaves of tea, perilla leaves, okra, cauliflower, broccoli, eggplant Vegetables such as vegetables, such as tomatoes, cucumbers, squash, pumpkins, bell peppers, paprika, blue peas, kidney beans, and green beans, lemons, citrons, citrus fruits, oranges, kumquats, bananas, pineapples, mangoes, kiwi fruit, strawberries Fruits, such as hawthorn, blueberries, grapes, peaches, plums, apples, pears, persimmons, apricots, peanuts, walnuts, chestnuts, and other meats such as cattle, horses, sheep, pigs, birds, and whales (獸 肉類), tuna, bonito, mackerel, cod, flounder, sea bream, conger, sardine, mackerel, horse mackerel, herring, saury , Salmon, trout, catch, scallops, turban shells, abalone, shrimp, crab, crayfish, octopus, squid and other fish, seaweeds such as seaweed and kelp, shiitake mushrooms, mushrooms such as mushrooms. These food materials may be any one to which the treatment method of the present invention can be applied, but is not particularly limited thereto. As a shape of the food raw material applied to this invention, a raw shape, its structure, an organ, or a cut | disconnected object may be sufficient.

The saccharide used in the present invention is not particularly limited, and for example, reducing oligosaccharides such as glucose, galactose, lactose, palatinose, maltose, isomaltose, lactosucrose, maltotriose, maltotetraose and starch decomposed products, sucrose, α, non-reducing oligosaccharides such as α-trehalose, neotrehalose and lactone neotrehalose, cyclodextrins composed of less than 10 glucose and cyclically linked by α-1,4 bonds, α-1 Cyclodextran cyclically linked by, 6 bond, and also various cyclic oligosaccharides such as cyclic tetrasaccharide connected cyclically by α-1,3 and α-1,6 bond, erythritol, sorbitol, maltitol, isomaltitol Sugar alcohols such as, lactitol, paratinite, and reduced starch decomposition products, and in particular, reduction of non-reducing oligosaccharides, cyclic oligosaccharides, and sugar alcohols of reduced rice. Is a non-reducing saccharide is preferred. However, it is important to select a suitable one for the processed food obtained in consideration of the characteristics of each sugar in use.

As the sweetness of the reduced taste, the sweetness of sugar is set as the reference 100, and the sweetness is lower than that. As the sugar to be used, a sugar having a sweetness of 5 to 80 is preferable, and one kind of sugar may be used, or two or more kinds of sugars may be contained.

A preferred example of the reduced non-reducing sugar is α, α-trehalose. As a property of α, α-trehalose, the sweetness is about 45, which is relatively low, not rich, and when used as a sweetening agent, a reduced taste can be realized. And α, α-trehalose does not become too sweet like sugar even when added to foods that do not require much sweetness, so that the good flavor of the original food material can be satisfactorily expressed and maintained. Furthermore, since α, α-trehalose is not reducing power and stable to heat or acid, it does not cause browning reaction even when heated with food materials containing a large amount of amino acids, thereby damaging the original color tone of food ingredients. none.

If necessary, α, α-trehalose may be used alone, or may be advantageously used in combination with other various sugars as long as the degree of reduction can be secured. When the sugar is brought into contact with the food material, several sugars may be used individually or may be mixed beforehand. In either case, however, the bottle dose and the amount of its attachment should be limited within the range that does not impair the expression of the original flavor of the food material. The total amount of sugar to adhere to and / or penetrate the food material is preferably 20 to 500 w / w% (hereinafter, w / w%, simply%) based on the dry weight of the food material. Preferably 30 to 300%. Furthermore, in addition to the sugars described above in this food material, seasonings such as salts, flavorings, sweeteners other than sugars, acidulants and spices, coloring agents, flavoring agents, antioxidants, preservatives and reinforcing agents such as vitamins and minerals, It is also possible to appropriately select to attach and / or penetrate one or two or more kinds of starch, flour, bread flour, polysaccharides and the like.

When the sugar is attached to the food material by contact treatment in the form of a solid phase, commercially available sugar may be brought into contact with the food material in its original shape. In general, however, it is advantageous to attach the fine powder having as small a particle diameter as possible. In addition, the wet or wet surface of the food material can attach more sugar. When using a dry food material, it is also possible to spray, immerse or apply a solution containing water or an adhesive in advance, if necessary, to wet the adhesion of the sugar.

Examples of the adhesive include various solutions having viscosity such as polysaccharides such as non-reducing oligosaccharides, cyclic oligosaccharides and sugar alcohols, aqueous solutions of polysaccharides such as pullulan and xanthan gum, aqueous solutions of proteins such as albumin and gelatin, and edible fats and oils. It can use suitably. In addition, the amount added to the food material as the adhesive is easy to operate, does not impair the expression of the original flavor of the food material, hardly occurs drying in a product obtained by drying after heating, and increases hygroscopicity at the time of storage. Choose a range that does not adversely affect you.

In the case where the sugar is attached to the food material by contact treatment in the form of a liquid, in consideration of adhesion or permeability to the food material, the concentration of the sugar is as thick as possible. However, if the solubility in the solution of the sugar can not be too high, the viscosity is too high depending on the sugar, difficult operation, and too sweet to the processed food obtained, etc. It is good to select a concentration suitable for the sugar. However, since too much dilution results in poor flavor and physical properties of processed foods obtained due to less adhesion and penetration of sugar, a solution of 15% or more, preferably 20% or more is suitable. In the case of contact treatment in the form of a liquid, in particular, when the food material is immersed, a relatively low temperature and a short time treatment are preferable in order to suppress as much as possible the loss of an effective ingredient for flavor expression from the food material. Immersion time 40 degrees C or less and immersion time is 20 minutes or less, Preferably it is sufficient as immersion within 30 degrees C or less and 15 minutes. If necessary, the contact treatment may be performed under normal pressure, under pressure, or under reduced pressure.

As the conditions for the heat treatment, any method can be used as long as the food material is heated to 80 ° C or higher without incorporating it in a heated aqueous solution to deactivate the enzyme contained in the food material and / or to boil the food material. In particular, one or two or more heating methods selected from steaming, baking, frying and microwaves are suitable. As the method of increasing the steam, for example, a steam that generates and heats steam by heating over a flame may be used, or a method of heating by feeding a steam produced beforehand by using a boiler into the vessel may be used. As the firing method, for example, an oven heated from an upper surface and / or a lower surface can be used. The temperature at this time is 100 degreeC or more, Preferably it is 120-150 degreeC, and it is suitable to heat about 2 to 15 minutes.

The frying method refers to a recipe for heating using an edible oil, so-called stir-fry and frying in oil, and any method may be used.

As a method using a microwave, any device or apparatus having a function capable of performing heat treatment by generating and irradiating microwaves may be used, but the type is not particularly limited, and various kinds can be used.

Processed foods which have been heated by the above-described heating method to express the original flavor of the food material can further advantageously be dried or frozen to improve their storage stability.

Drying methods include, for example, ventilation drying, ventilation heating drying, infrared radiation drying, vacuum drying, and freeze vacuum drying, and can be appropriately selected according to the purpose. In the process of manufacturing processed foods, a process in which all or part of the processes are continuously or all batches are processed in each of cutting, contacting with sugar, heating, drying and freezing. You may select either of them. However, considering the working efficiency, it is also advantageous to employ continuous processing on the belt conveyor.

The heat treatment is usually sufficient by one kind of heating method. If necessary, two or more kinds of heating methods may be employed. For example, the raw foods may be brought into contact with raw sugar to be attached and / or infiltrated, and then, after cooking, partially dried to reduce moisture, the processed food may be heated again by microwaves to swell to give a light texture. Finishing with processed foods or, if necessary, coating sugar or chocolate can also be advantageously performed. The method of heating by microwaves is easy to heat treatment even if the food material is relatively thick, usually 5mm or more, preferably about 7mm to 30mm.

By carrying out the present invention, processed foods can be produced in which the original flavor of the food material is expressed and the nutrients such as starch, protein and vitamins contained in the food material are maintained.

Processed foods prepared as described above have sugars present on the inside and / or surface of the food, especially when prepared using a relatively large amount of sugars that have low solubility in water and tend to crystallize. It exhibits a precipitated state, has a good texture, and also has a high product value with excellent long-term storage stability. The products thus prepared can be eaten as snack foods such as snacks, simple dry snacks and afternoon snacks. In particular, processed foods using α, α-trehalose as sugars have high levels of sugar, unlike other sugars. The present invention can be advantageously used as a portable food or an emergency food, which is easy to use during outdoor sports such as fishing, on the move during work, during a disaster, or in an emergency. The processed foods of the present invention may be used as a side dish by heating and cooking, as a material for retort foods or instant foods, or as raw materials for secondary processing such as confectionery and bread.

Hereinafter, the processing method of the raw food material for producing the flavor-rich processed food of the present invention using the experiment.

And the weight measurement and product evaluation through the experiment, Example was as follows.

(1) weighing

The weight was measured with respect to the sample weight (A) before a saccharide contact process, the sample weight (B) after a saccharide contact process, and the weight (C) after completion | finish of drying.

The increase equivalent weight (D) and the sugar increase rate (E) with respect to the dry weight of a food material were computed by the following formula from the result obtained by measuring the weight of each product.

D (g) = Cx-C0

E (%) = D / C0 × 100

However, CO is the weight (g) after completion of drying of the sample without contacting sugar,

    Cx is the weight after completion of drying of the saccharide contact treated sample (g)

These values refer to an increased percentage of sugars relative to the weight of the dry matter of the food material and the weight of the increased sugar by attachment and / or penetration by contacting the sugar.

(2) Product evaluation

Evaluation of the product was made about (a) color tone, (b) shape, (c) taste, and (d) texture.

After 12 panelists conducted a panel test by five levels of evaluation (a standard score of 3 points, 1 or 2 points were added or deducted depending on the degree), and a total score of 12 people was calculated for each item. The average score per head was calculated | required and it was set as the evaluation point.

(a) hue evaluation                 

If the product without sugar contact is used as a reference (3 points), and the product is found to have a clear color tone by the sugar contact treatment, the product should be added to the point. If the product is deteriorated due to fading, discoloration, browning, etc. It was made.

(b) shape evaluation

If the product does not have sugar contact as a reference (3 points), and the product has a circular shape almost intact by the sugar contact treatment and feels to be visually satisfactory, it is assumed to be an additional point. The product which does not seem to taste and tastes like a back light was deducted.

(c) taste evaluation

When the product without sugar contact is a standard (3 points), the expression of the original aroma of the food material and the taste that it has by the sugar contact treatment are appropriately matched with the sweetness of the sugar, and the product feels good. The product which feels unpreferable by the point where the bitter taste etc. were emphasized was made into the deduction point.

(d) texture evaluation

If the product without sugar contact is used as a standard (3 points), and the product feels soft, crispy, etc. by the sugar contact treatment, the product should be added, and it will become too hard or light. The product felt bad due to the back was deducted.

Experiment 1: Effect of Timing and Heating Method of Contacting Sugar to Raw Food Ingredients on Flavor Expression

Commercially available Western carrots were washed with water and then peeled off using a pillor. Subsequently, a commercial manual slicer (V-slicer MV-50 manufactured by Shinjuku Co., Ltd., Japan) was used, and western carrots were sliced to a thickness of about 1 mm. The carrot slices obtained were weighed into three sets of 300 g each using a scale, and the following treatment was carried out to investigate the effect of the heating method and the timing of contacting the sugars with the raw food material for flavor expression. As a treatment method of this experiment, the carrot slice was placed on the stainless steel mesh, and then the stainless steel mesh was covered and fixed from above. As a saccharide, an α, α-trehalose 2 hydrous crystalline powder (trade name: "Treha" fine powder sold by Nippon Co., Ltd., Japan) is sprinkled on the whole surface and left to stand for 2 minutes. Was removed by vibrating. Subsequently, the carrot slices were laid on the stainless steel wire mesh so as not to overlap, and the mixture was cooked under normal pressure for 3 minutes by feeding steam into a heated steamer. The sample subjected to the steaming treatment was dried at 50 ° C. for 17 hours using a ventilation constant temperature dryer (Dongyang Co., Ltd., Japan, FC-612) to obtain a product. The weight of the product was measured immediately after taking out from the dryer.

As a comparative experiment (1), the carrot slices were laid without touching the sugar powder without overlapping them on the stainless steel mesh, and then, the mixture was cooked and dried in the same manner as in the above-described experiment, and the weight of the obtained product was measured.

As a comparative experiment (2), carrot slices were placed in a stainless steel container with sufficient boiling water and boiled for 3 minutes to give a branching treatment. Carrot slices were placed on the stainless steel mesh without contacting the sugar powder without contact treatment, and then dried as in the case of this experiment described above, and the weight of the obtained product was measured.

As a comparative experiment (3), the carrot slice branched in Comparative Experiment 2 was laid on a stainless steel mesh, and then, as in the case of the above-described experiment, α, α-trehalose 2 hydrous crystalline powder was sprayed on the whole surface 2 After being left for a minute, the excess sugar powder was dropped and removed by vibrating, and then dried to obtain a product. Using the obtained product, the weight, color tone, shape, taste and texture were examined. The gravimetric results obtained by the experiment are shown in Table 1, and the evaluation results are shown in Table 2.

TABLE 1

     A before contact (g)      After B contact (g)      After drying (g)      D increase equivalency (g) E sugar growth rate (%) This experiment (capacity after sugar contact) 300 382 100 70 233 Comparative Experiment 1 (No Sugar Contact) 300 300  30  0   0 Comparative Experiment 2 (No sugar contact after branching) 300 318  29  0   0 Comparative Experiment 3 (Sugar Contact After Branching) 300 440 119 90 310

TABLE 2

hue shape taste Texture Evaluation point (count) This experiment (capacity after sugar contact) 5.0 5.0 5.0 4.8 19.8 Comparative Experiment 1 (No Sugar Contact) 3.0 3.0 3.0 3.0 12.0 Comparative Experiment 2 (No sugar contact after branching) 2.5 2.1 2.1 2.8  9.5 Comparative Experiment 3 (Sugar Contact After Branching) 3.1 2.3 2.8 2.5 10.7

From the results of the evaluation of the obtained product, the product obtained by contact treatment of α, α-trehalose on raw carrot slices and then steaming and heating, formed fine crystals of α, α-trehalose on the surface, ), And the color tone and shape were also excellent. Compared with the product without the sugar contact obtained in Comparative Experiment 1, the original flavor of carrot is better expressed and the crunchy texture is excellent, and sweetness is enhanced by α, α-trehalose and taste is enhanced. Excellent.

After the branching treatment described in Comparative Experiments 2 or 3 thus far performed, products without α, α-trehalose contact treatment or products obtained by contact treatment with α, α-trehalose were heated at the time of branching treatment. The inherent flavor of carrots eluted in sap, and the taste fell. In addition, the α, α-trehalose contact treated product obtained in Comparative Experiment 3 had an unpleasant texture because the α, α-trehalose adhered was not completely dissolved. The shape change (shrinkage) was large in any of the products obtained in Comparative Experiments 2 or 3. In addition, the product obtained in Comparative Experiment 3 showed a breakage in part because the carbohydrate was attached after the branching treatment.

Experiment 2: Influence on the product by the difference of the kind of sugar used in the contact treatment

Carrot slices having a thickness of about 1 mm prepared according to the method of Experiment 1 were weighed into ten sets of 300 g each using a scale, and the following treatment was performed to investigate the effect on the product due to the difference in the types of sugars to be contacted. Carrot slices were placed on the stainless steel mesh, and then again covered with stainless steel mesh from above to fix. Sprinkle powder of fructose, glucose, sorbitol, maltose, maltitol, isomaltitol, sucrose, α, α-trehalose or α-cyclodextrin (hereinafter simply referred to as α-CD) on the whole surface After being left for a minute, the excess sugar powder was dropped and removed by vibrating. Then, in the same manner as in Experiment 1, the mixture was put in a preheated hot steamer and steam was introduced to increase the steam at atmospheric pressure for 3 minutes. Each sample subjected to steaming was dried to obtain a product. As a control, the same treatment as in Comparative Experiment 1 of Experiment 1 was carried out. Using the obtained product, the weight, color tone, shape, taste and texture were examined. The gravimetric results are shown in Table 3, and the evaluation results are shown in Table 4.

TABLE 3

    A before contact (g)      After B contact (g)      After drying (g)      D increase equivalency (g)     E sugar growth rate (%) No sugar contact (control) 300 300  30  0   0 Fructose 300 403 124 94 313 Glucose 300 397 110 80 267 Sorbitol 300 386 101 71 237 maltose 300 390 106 76 253 Maltitol 300 398 113 83 277 Isomaltitol 300 376 108 78 260 Sucrose 300 388 106 76 253 α, α-trehalose 300 379 100 70 233 α-CD 300 371  87 57 190

TABLE 4

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 Fructose 3.1 4.3 3.8 4.2 15.4 Glucose 2.9 4.1 4.0 4.1 15.1 Sorbitol 4.8 4.1 3.6 4.1 16.6 maltose 3.9 4.1 3.8 4.0 15.8 Maltitol 4.9 4.5 4.3 4.1 17.8 Isomaltitol 4.8 4.6 4.5 4.1 18.0 Sucrose 4.4 4.5 3.4 4.0 16.3 α, α-trehalose 5.0 5.0 5.0 4.8 19.8 α-CD 4.9 4.4 4.1 4.7 18.1

From the evaluation result of the obtained product, the product obtained by the contact treatment of the sugar had excellent results in all evaluation items compared with the product without the contact with the sugar. Among those in contact with saccharides, evaluation of using α, α-trehalose was the highest in all items. Furthermore, the obtained product was observed to precipitate microcrystals of α, α-trehalose on the surface. In the product obtained by contact treatment of α-CD, the point of shape and taste was slightly worse than that of the product using α, α-trehalose. What was obtained by contact treatment of sorbitol, maltitol and isomaltitol was slightly bad in taste and texture as it formed a layer on the surface and became slightly hard. What was obtained by the contact treatment of fructose and sucrose was so sweet that the original flavor of the carrot was suppressed, and further, the discoloration appeared in fructose. Any of those obtained by contact treatment with glucose and maltose showed slightly discoloration, and the shape and taste were also slightly worse.

From the above results, the result obtained by treatment with the non-reducing oligosaccharide, the cyclic oligosaccharide and the sugar alcohol of the reduced rice was found to be excellent in the overall evaluation, and particularly excellent in the α, α-trehalose.

Experiment 3: Influence on the product by the difference of the form of the contact sugar

Carrot slices having a thickness of about 1 mm prepared according to the method of Experiment 1 were weighed into three sets of 300 g each using a scale, and the following treatment was carried out to investigate the effect on the product due to the difference in the form of the sugar to be contacted. Carrot slices were placed on a stainless steel mesh for contact treatment in the form of a solid phase, and then again covered with stainless steel mesh from above and fixed. After sprinkling the powder of α, α-trehalose on the whole surface and left for 2 minutes, the excess sugar powder was dropped and removed by vibrating. 1500 ml of an aqueous α, α-trehalose solution having a concentration of 30% was prepared in order to carry out contact treatment of the sugar in liquid form. Carrot slices were immersed in this solution with gentle stirring at 30 ° C. for 5 minutes to infiltrate carbohydrates therein. This was placed in a stainless steel mesh basket to remove the liquid. Then, in the same manner as in Experiment 1, each carrot slice was placed on a stainless steel mesh so that it did not overlap, and the steam was fed under a preliminary pressure for 3 minutes by feeding steam into a heated steamer. Each slice of carrot treated with steam was dried to obtain a product. As a control, the same treatment as in Comparative Experiment 1 of Experiment 1 was carried out. Using the obtained product, the weight, color tone, shape, taste and texture were examined. The gravimetric results are shown in Table 5, and the evaluation results are shown in Table 6.

TABLE 5

    A before contact (g)      After B contact (g)     After drying (g)      D increase equivalent weight (g)     E sugar growth rate (%) No sugar contact (control) 300 300  30  0   0 Contact sugar form (solid) 300 382 100 70 233 Contact sugar form (liquid) 300 351  71 41 137

TABLE 6

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 Contact sugar form (solid) 5.0 5.0 5.0 4.8 19.8 Contact sugar form (liquid) 4.6 5.0 4.6 4.3 18.5

 From the evaluation results of the obtained product, it was found that the amount, color tone, shape, taste, and texture of the sugars adhering and / or penetrating changed depending on the form of the sugars to be contacted. In particular, the contact treatment in the form of a solid phase has been found to significantly increase the amount of the adhered and / or penetrating sugar compared to the treatment in the liquid phase.

Experiment 4: Influence on the product by the difference of treatment temperature in the case of contact treatment in liquid form

Carrot slices of about 1mm thickness prepared in accordance with the method of Experiment 1 were weighed into 5 sets of 300g each using a scale, and the following effects were investigated to investigate the effect on the product due to the difference in treatment temperature in the case of contact treatment in liquid form. Treatment was carried out. In order to carry out contact treatment of the saccharide in the form of a liquid, 6000 ml of an aqueous solution of α, α-trehalose having a concentration of 30% was prepared and quartered. Carrot slices were immersed in this solution with gentle stirring at each temperature for 5 minutes to infiltrate sugars inside. This was placed in a stainless steel mesh basket to remove the liquid. Then, in the same manner as in Experiment 1, each carrot slice was placed on a stainless steel mesh so that it did not overlap, and the steam was fed under a preliminary pressure for 3 minutes by feeding steam into a heated steamer. Each slice of carrot treated with steam was dried to obtain a product. As a control, the same treatment as in Comparative Experiment 1 of Experiment 1 was carried out. Using the obtained product, the weight, color tone, shape, taste and texture were examined. The gravimetric results are shown in Table 7, and the evaluation results are shown in Table 8.

TABLE 7

    A before contact (g)      After B contact (g)     After drying (g)      D increase equivalent weight (g)     E sugar growth rate (%) No sugar contact (control) 300 300 30  0   0 Immersion temperature (20 ℃) 300 359 69 39 130 Immersion temperature (30 ℃) 300 351 71 41 137 Immersion temperature (40 ℃) 300 352 73 43 143 Immersion temperature (50 ℃) 300 356 76 46 153

TABLE 8

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 Immersion temperature (20 ℃) 4.6 5.0 4.3 4.3 18.2 Immersion temperature (30 ℃) 4.6 5.0 4.6 4.3 18.5 Immersion temperature (40 ℃) 4.6 4.9 4.5 4.3 18.3 Immersion temperature (50 ℃) 4.4 4.7 4.2 4.4 17.7

In the case of contact treatment in the form of a liquid from the evaluation results of the obtained product, when the immersion temperature rises, the amount of sugar to adhere and / or penetrate increases, and the texture becomes good. However, contact treatment at a high temperature resulted in a deterioration of the taste due to the lack of flavor and aroma peculiar to carrots. The treatment temperature is preferably at most 40 ° C, in particular at most 30 ° C.

Experiment 5: Influence on the product by the difference of treatment time in the case of contact treatment in liquid form

Carrot slices of about 1mm thickness prepared in accordance with the method of Experiment 1 were weighed into 5 sets of 300g each using a scale, and the following effects were investigated to investigate the effect on the product due to the difference in the treatment time in the case of contact treatment in liquid form. Treatment was carried out. In order to carry out contact treatment of the saccharide in the form of a liquid, 6000 ml of an aqueous solution of α, α-trehalose having a concentration of 30% was prepared and quartered. Carrot slices were immersed in this solution with gentle stirring at 30 ° C. for each hour to infiltrate sugars inside. This was placed in a stainless steel mesh basket to remove the liquid. Subsequently, as in the case of Experiment 1, each carrot slice was placed on a stainless steel mesh so as not to overlap, and the steam was fed under a preliminary pressure for 5 minutes by feeding steam into a heated steamer. Each slice of carrot treated with steam was dried to obtain a product. As a control, the same treatment as in Comparative Experiment 1 of Experiment 1 was carried out. Using the obtained product, the weight, color tone, shape, taste and texture were examined. The gravimetric results are shown in Table 9, and the evaluation results are shown in Table 10.

TABLE 9

    A before contact (g)      After B contact (g)     After drying (g)      D increase equivalent weight (g)     E sugar growth rate (%) No sugar contact (control) 300 300 30  0   0 Immersion time (2 minutes) 300 328 45 15  50 Immersion time (5 minutes) 300 342 71 41 137 Immersion time (20 minutes) 300 351 71 41 137 Immersion time (60 minutes) 300 371 74 44 147

TABLE 10

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 Immersion time (2 minutes) 4.6 4.3 4.1 4.2 17.2 Immersion time (5 minutes) 4.6 5.0 4.6 4.3 18.5 Immersion time (20 minutes) 4.6 4.8 4.8 4.3 18.5 Immersion time (60 minutes) 4.4 4.7 4.0 4.4 17.5

In the case of contact treatment in the form of a liquid from the evaluation results of the obtained product, the amount of sugars to adhere and / or penetrate the longer the immersion time, the better the taste and texture. It is enough to immerse for at least 5 minutes, based on the finished product. Too long immersion tended to spoil the flavor.

Experiment 6: Effect on the Product by the Difference in Sugar Concentration when Contact Processed in Liquid Form

Carrot slices of about 1mm thickness prepared in accordance with the method of Experiment 1 were weighed into 5 sets of 300g each using a scale, and the effects of the difference in sugar concentrations in the case of contact treatment in the form of liquid were investigated. Treatment was carried out. 1500 ml of an aqueous α, α-trehalose solution at each concentration was prepared in order to carry out contact treatment of the saccharide in liquid form. Carrot slices were immersed in this solution with gentle stirring at 30 ° C. for 5 minutes to infiltrate sugars inside. This was placed in a stainless steel mesh basket to remove the liquid.

Then, in the same manner as in Experiment 1, each carrot slice was placed on a stainless steel mesh so that it did not overlap, and the steam was added under a pre-heated steamer, and steam was added under normal pressure for 3 minutes. Each slice of carrot treated with steam was dried to obtain a product. As a control, the same treatment as in Comparative Experiment 1 of Experiment 1 was carried out. Using the obtained product, the weight, color tone, shape, taste and texture were examined. The gravimetric results are shown in Table 11, and the evaluation results are shown in Table 12.

TABLE 11

    A before contact (g)      After B contact (g)     After drying (g)      D increase equivalent weight (g)     E sugar growth rate (%) No sugar contact (control) 300 304 30  0   0 Carbohydrate Concentration (5%) 300 318 35  6  20 Carbohydrate Concentration (15%) 300 332 54 25  83 Carbohydrate Concentration (30%) 300 351 71 41 137 Carbohydrate Concentration (45%) 300 362 87 58 193

TABLE 12

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 Carbohydrate Concentration (5%) 3.8 3.6 4.1 3.6 15.1 Carbohydrate Concentration (15%) 4.6 4.6 4.7 4.1 18.0 Carbohydrate Concentration (30%) 4.6 5.0 4.6 4.3 18.5 Carbohydrate Concentration (45%) 4.6 5.0 4.8 4.4 18.8

When the sugar was subjected to the contact treatment in the form of a liquid from the evaluation results of the obtained product, when the concentration of the sugar liquid used for the treatment was increased, the amount of the sugar to adhere and / or penetrate was increased, and the texture became good. At least 15% is preferred to produce good products.

Hereinafter, the present invention will be described in more detail with reference to specific examples, but the present invention is not limited to these examples.

Example 1                 

The color obtained from the same treatment as in Experiment 3 using the carrot was studied for color tone, shape, taste and texture according to the product evaluation method. Table 13 shows the results of the evaluation.

TABLE 13

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 5.0 4.7 4.8 19.5 α, α-trehalose (liquid) 4.7 4.5 4.6 4.3 18.1

From the evaluation results of the obtained product, the product obtained by contact treatment of α, α-trehalose maintains the characteristics of carrots as well as color tone and taste, has a good texture, snack snacks, snacks and afternoon snacks. As a snack food, it is extremely excellent as a portable food, an emergency food, etc., which can be easily eaten even without water. And these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the manufacture even if left in a plastic container at 40 ℃ for 2 weeks without leaving a lid in a plastic container.

Example 2

After cutting off the tap of a commercial sweet pumpkin, it was washed with water and split vertically to remove the inner seed part. Subsequently, after cutting to about 3cm width, it sliced to about 2mm in thickness using the commercial manual V-slicer MV-50 (Shin-Kyu Co., Ltd., Japan), and obtained the strip-shaped sweet pumpkin slice. This slice was divided into 5 parts and subjected to the following treatment. To contact the sugars in the form of solid phase, the sugar powders that are extraly buried after pressing for 2 minutes by attaching both sides of the pumpkin slice to the α, α-trehalose powder or α-CD powder dispersed in a stainless tray. The adhesive was deposited as uniformly as possible by dropping it by applying vibration. On the other hand, an aqueous solution of α, α-trehalose or α-CD having a concentration of 45% was prepared in order to carry out contact treatment of the sugar in liquid form. To 5 parts by weight of this solution, 1 part by weight of the sweet pumpkin slice was immersed at 35 ° C. for 10 minutes with gentle stirring to infiltrate the sugar into the sweet pumpkin. Subsequently, the sample was placed in a stainless steel mesh basket to remove the liquid, and each sample was placed on a stainless steel mesh net so as not to overlap, and the steam was fed under a normal pressure for 10 minutes by feeding steam into a heated steamer. As a control, sweet pumpkin slices without saccharide contact were likewise cooked. Each sample subjected to steaming was examined for color tone, shape, taste, and texture according to the product evaluation method using the product obtained after drying. The evaluation results are shown in Table 14.

TABLE 14

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 5.0 4.7 4.8 19.5 α, α-trehalose (liquid) 4.7 4.6 4.3 4.6 18.2 α-CD (solid phase) 4.7 4.6 4.3 4.4 18.0 α-CD (liquid) 4.1 4.1 3.7 3.9 15.8

From the evaluation results of the obtained product, any product obtained by contact treatment of α, α-trehalose retains the characteristic of sweet pumpkin as well as color tone and taste, and the texture is also good. As snack foods such as snacks, it was extremely excellent as a portable food, an emergency food, etc., which can be easily eaten even without water.

In the case of contact treatment with α-CD, the result obtained by treatment in the form of a solid phase was excellent in all evaluation items. This product is excellent as a snack food such as snack snacks, snacks and afternoon snacks. And these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the manufacture even if left in a plastic container at 40 ℃ for 2 weeks without leaving a lid in a plastic container.

Example 3

Commercial sweet potatoes were washed with water, peeled, and sliced to a thickness of about 3 mm. The sweet potato slices thus obtained were sized and divided into three portions and subjected to the following treatment. To contact the sugars in the form of solid phase, the sweet potato slices were placed on a stainless steel mesh and then covered with the stainless steel mesh from above. The α, α-trehalose powder was sprinkled on the whole surface and allowed to stand for 2 minutes, and then, the extraneous sugar powder was vibrated to drop and removed as uniformly as possible. On the other hand, an aqueous solution of α, α-trehalose having a concentration of 15% was prepared in order to carry out contact treatment of the sugar in liquid form. To 5 parts by weight of these solutions, 1 part by weight of the sweet potato slice described above was immersed with gentle stirring at 30 ° C. for 10 minutes to infiltrate the sugar into the sweet potato. Subsequently, the mixture was placed in a stainless steel mesh, and the liquid was removed. Then, the samples were placed on the stainless steel mesh so that they did not overlap, and the steam was fed under a normal pressure for 8 minutes by feeding steam into a preheated steamer. As a control, sweet potato slices without saccharide contact were likewise cooked. Each sample subjected to steaming was dried, and the obtained product was examined for color tone, shape, taste, and texture according to the product evaluation method. The evaluation results are shown in Table 15.

TABLE 15

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 5.0 4.8 4.8 19.6 α, α-trehalose (liquid) 4.5 4.5 5.0 4.6 18.6

From the evaluation results of the obtained product, any product obtained by contact treatment in the form of a solid or liquid phase has α, α-trehalose adhering and / or penetrating, all of which have a good color tone, taste, and texture, and are relatively original. I was keeping the shape. In either case, the α, α-trehalose has been attached and / or penetrated to enhance flavor, resulting in snack foods such as snack snacks, snacks and afternoon snacks, and portable and non-food items that can be easily eaten without water. It is a suitable product as such.

And these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the manufacture even if left in a plastic container at 40 ℃ for 2 weeks without leaving a lid in a plastic container.

Example 4

After washing commercial potatoes, the peeler was peeled using a sealer. Subsequently, using a commercial manual V-slicer MV-50 (Shinjo Co., Ltd., Japan) was sliced to a thickness of about 2 mm to obtain rounded potatoes. This potato slice was trimmed in size and divided into three parts and treated as follows. Potato slices were immersed in cold water for 20 minutes in order to carry out contact treatment of the sugars in the form of solids. The mixture of α, α-trehalose powder and sugar powder in a ratio of 4 to 1 is sprinkled on the whole surface and left for 30 seconds, after which the excess sugar powder is vibrated and dropped to remove it. Attached evenly. On the other hand, in order to carry out contact treatment of the sugar in liquid form, a mixture of α, α-trehalose powder and sugar in a ratio of 4 to 1 was dissolved to prepare an aqueous solution having a concentration of 40%. Potato slices, which had been immersed in the cold water for 20 minutes and subjected to the desquamation treatment, were placed on a stainless steel mesh and sprayed at around 30 ° C. for 5 minutes to infiltrate sugar into potatoes. Subsequently, each sample was placed on a stainless steel mesh so that it did not overlap, and the steam was fed under a pre-heated steamer and steamed under normal pressure for 10 minutes. As a control, potato slices without saccharide contact were likewise cooked. Each sample subjected to steaming was dried, and the obtained product was examined for color tone, shape, taste, and texture according to the product evaluation method. Table 16 shows the results of the evaluation.

TABLE 16

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 5.0 5.0 4.7 19.7 α, α-trehalose (liquid) 5.0 4.6 4.7 4.6 18.9

From the evaluation results of the obtained product, the product obtained by contact treatment of α, α-trehalose in the form of solid phase enhanced the taste by adding sugar. The color tone and taste are very excellent as they retain the original characteristics of potatoes and have a good texture, such as snack foods such as snack snacks, snacks and afternoon snacks, portable foods that can be easily eaten without water, and emergency foods. . The product obtained by contact treatment of α, α-trehalose in liquid form maintains the original color and taste of potato, and has low sweetness, so it is excellent as a side dish, a retort food or an instant food. . In addition, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the production even if left in a plastic container at 40 ° C. for 2 weeks without being covered with a lid.

Example 5

After washing commercially available waves, they were cut to about 3 mm in length, and the rounded waves were divided into 5 parts and subjected to the following treatment. To contact the sugars in the form of solid phase, rounded waves were put in a stainless tray spreading α, α-trehalose powder or maltitol powder, and then slowly shaken for 5 minutes to uniformly attach the sugar as much as possible. After the treatment, round sliced green onions were placed in a stainless steel mesh basket to remove excess sugar powder. On the other hand, an aqueous solution of α, α-trehalose or maltitol at a concentration of 40% was prepared to carry out contact treatment of the saccharide in the form of a liquid. To 5 parts by weight of this solution, 1 part by weight of the above-mentioned round leeks was immersed at 30 ° C. for 20 minutes with gentle stirring to infiltrate the carbohydrate into the waves. Subsequently, the mixture was placed in a stainless steel mesh basket to remove the liquid, and then, the sliced green onions were evenly spread in the stainless steel mesh basket, and the steam was introduced under a preheated steamer and steam was added at normal pressure for 2 minutes. As a control, round slices without carbohydrate contact were similarly cooked. The steaming process was completed, and the sample taken out from the steamer was cryopreserved. The heat treated sample was immediately precooled in a cold room (5 ° C.) and left to freeze in a freezer at −40 ° C. (Sanyo Machinery Co., Ltd., Sanyo Cryogenic Freezer MDF-190, Japan). The obtained product was investigated for color tone, shape, taste and texture according to the product evaluation method. The evaluation results are shown in Table 17.

TABLE 17

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 4.8 4.8 4.8 19.3 α, α-trehalose (liquid) 4.9 4.5 4.7 4.6 18.7 Maltitol (Solid) 4.9 4.6 3.9 4.5 17.9 Maltitol (Liquid) 4.6 4.5 4.2 4.4 17.7

From the evaluation results of the obtained product, almost no difference was observed in the color tone and shape of any product obtained by contact treatment of sugars. The texture was relatively soft and good in any product. This is excellent as a secondary processing raw material such as retort food, instant food ingredients, confectionery or bread.

Example 6

After washing commercial green peppers, the pods of the head were removed and then cut vertically to remove the inside, and then cut into strips of about 2 cm. The obtained bell pepper strip was divided into 5 parts and subjected to the following treatment. To contact the sugars in the form of solid phase, the bell pepper strips were placed in a stainless tray spreading the α, α-trehalose powder, and slowly mixed for 5 minutes to uniformly attach the sugars as much as possible. The bell pepper strips were placed in a stainless steel mesh basket to remove excess sugar powder. On the other hand, an aqueous solution of α, α-trehalose having a concentration of 45% was prepared in order to carry out contact treatment of the sugar in liquid form. To 5 parts by weight of this solution, 1 part by weight of the above-mentioned bell pepper strip was immersed at 35 ° C. for 15 minutes with gentle stirring to allow penetration of the sugar into the bell pepper strip. Subsequently, the sample was placed in a stainless steel mesh, and then the liquid was removed. Then, the samples were placed on the stainless steel mesh so that they did not overlap, and the steam was fed under a pre-heated steamer to inject steam. As a control, green pepper strips without saccharide contact were likewise cooked. Each sample subjected to steaming was dried, and the obtained product was examined for color tone, shape, taste, and texture according to the product evaluation method. The evaluation results are shown in Table 18.

TABLE 18

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 4.6 5.0 4.8 19.4 α, α-trehalose (liquid) 5.0 4.5 4.1 4.2 17.8

From the evaluation results of the obtained product, the product obtained by contact treatment of α, α-trehalose in the form of a solid phase showed slight deformation, but the color tone was clear, and the taste was appropriately sweetened and satisfactory. It is extremely good as snack foods such as snack snacks, snacks and afternoon snacks, portable foods that can be easily eaten without water, and emergency foods. Furthermore, side dishes, retort and instant food ingredients, cookies and bread It is excellent as secondary processing raw materials, such as these. In addition, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the production even if left in a plastic container at 40 ° C. for 2 weeks without being covered with a lid.

Example 7

Commercial apples were washed with water, the cores were cut off, peeled, and then sliced to about 5 mm thick. The obtained apple slices were immersed in 1% saline for 30 seconds, and then sized and divided into 5 parts and treated as follows. To contact the sugar in solid form, the apple slices were placed on a stainless steel mesh and then again covered with a stainless steel mesh from above. The α, α-trehalose powder or maltitol powder was sprinkled on the whole surface and left to stand for 2 minutes, and then the extra saccharide powder was uniformly attached as much as possible by dropping it by applying vibration. On the other hand, an aqueous solution of α, α-trehalose or maltitol at a concentration of 35% was prepared in order to carry out contact treatment of the sugar in liquid form. To 5 parts by weight of these solutions, 1 part by weight of the above-mentioned apple slices were immersed with gentle stirring at 30 ° C. for 5 minutes to infiltrate sugar into apples. Subsequently, the mixture was placed in a stainless steel mesh, and the liquid was removed. Then, the samples were placed on the stainless steel mesh so that they were not overlapped, and the steam was fed under a pre-heated steamer to inject steam. As a control apple slices without carbohydrate contact were likewise cooked. Each sample subjected to steaming was dried, and the obtained product was examined for color tone, shape, taste, and texture according to the product evaluation method. The evaluation results are shown in Table 19.

TABLE 19

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 5.0 5.0 4.6 19.6 α, α-trehalose (liquid) 4.4 4.6 4.8 4.5 18.3 Maltitol (Solid) 4.7 4.6 4.3 4.5 18.1 Maltitol (Liquid) 4.6 4.5 4.1 4.3 17.5

From the evaluation results of the obtained product, any product obtained by contact treatment of α, α-trehalose was excellent in color tone, shape and taste, and texture was also good. The product obtained by contact treatment of maltitol in the form of a solid has the characteristics that the taste of apple has, and the texture is also good. These products are extremely good as snack foods such as side dishes, snack sweets, snacks and afternoon snacks. In addition, a product using α, α-trehalose is excellent as a portable food, an emergency food, and the like, which can be easily eaten without water. In addition, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the production even if left in a plastic container at 40 ° C. for 2 weeks without being covered with a lid.

Example 8

Commercially available bananas with low maturity were selected and peeled, then sliced to a thickness of about 3 mm. It was divided into 5 parts and the following treatment was carried out. To contact the sugar in solid form, the banana slices were placed on a stainless steel mesh and then again covered with a stainless steel mesh from above. The resulting α, α-trehalose powder or α-CD powder was sprinkled on the whole surface and left to stand for 2 minutes, and then the extraneous sugar powder was uniformly attached as far as possible by dropping it by applying vibration. On the other hand, in order to carry out the contact treatment of the saccharide in the form of a liquid, an α, α-trehalose or α-CD aqueous solution having a concentration of 25% was prepared. Banana slices were placed on a stainless steel mesh and each solution was sprayed at 20 ° C. for 5 minutes using an atomizer to infiltrate sugar into the banana. Subsequently, each sample was placed on a stainless steel mesh so as not to overlap, and the steam was fed under a pre-heated steamer and steam was fed at atmospheric pressure for 5 minutes. As a control, banana slices without saccharide contact were likewise cooked. Each sample subjected to steaming was dried, and the obtained product was examined for color tone, shape, taste, and texture according to the product evaluation method. The evaluation results are shown in Table 20.

TABLE 20

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 5.0 5.0 5.0 20.0 α, α-trehalose (liquid) 5.0 5.0 4.7 4.3 19.0 α-CD (solid phase) 4.8 4.5 4.4 4.5 18.2 α-CD (liquid) 4.3 4.3 4.2 3.9 16.7

From the evaluation results of the obtained product, any product obtained by contact treatment of α, α-trehalose was excellent in color tone, shape, taste, and texture. The product obtained by contact treatment of α-CD in the form of solid phase retained the characteristic of bananas in both color tone and taste, and texture was also good. These products are extremely good as snack foods such as snack snacks, snacks and afternoon snacks. In addition, a product using α, α-trehalose is excellent as a portable food, an emergency food, and the like, which can be easily eaten without water. Moreover, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the manufacture even if they were placed in a plastic container for two weeks in a constant temperature room at 40 ° C. without being covered with a lid.

Example 9

After peeling a commercial chestnut, it sliced round about 3 mm thick, and obtained the slice. The slices were trimmed in three sizes and subjected to the following treatment. To contact the sugars in the form of solids, the chestnut slices were immersed in an aqueous solution containing 2% of pullulan, and then placed in a stainless tray sprayed with α, α-trehalose powder and mixed slowly for 5 minutes. Evenly attached as long as possible. Chestnut slices were placed in a stainless steel mesh basket to remove excess sugar powder. On the other hand, an aqueous solution of α, α-trehalose having a concentration of 50% containing 2% of pullulan was prepared in order to carry out contact treatment in the form of a liquid. To 5 parts by weight of this solution, 1 part by weight of the chestnut slice was immersed at 40 ° C. for 20 minutes with gentle stirring to allow penetration of the sugar into the chestnut slice. Subsequently, it put into the stainless steel mesh basket, and liquid was removed. Each treated sample was placed on a stainless steel mesh so as not to overlap and placed in a pre-warmed pressure vessel, and steam was added thereto to increase steam for 5 minutes under a pressure of 1 kg / cm ² . As a control, chestnut slices without saccharide contact were likewise cooked. Each sample subjected to steaming was dried, and the obtained product was examined for color tone, shape, taste, and texture according to the product evaluation method. The evaluation results are shown in Table 21.

TABLE 21

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 4.6 4.7 4.3 18.6 α, α-trehalose (liquid) 5.0 4.5 4.5 4.1 18.1

By contact treatment with pullulan, the adhesion amount of α, α-trehalose was increased and a good product could be obtained in any case. From the evaluation results of the obtained product, tastes were different depending on the amount of sugars attached, but any color tone, texture and shape were good. They are excellent as snack foods such as snack snacks, snacks and afternoon snacks, portable foods that can be easily eaten even without water, and emergency foods. In addition, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the production even if left in a plastic container at 40 ℃ for 2 weeks without leaving a lid in a plastic container.

Example 10

After peeling the commercial shrimp (black tiger), it was cut into rounds of about 10 mm in thickness and divided into three and treated as follows. In order to contact the sugar in solid form, rounded shrimps were put in a stainless tray sprayed with α, α-trehalose powder, and slowly mixed for 5 minutes to uniformly attach the sugar as much as possible. Rounded shrimps were placed in a stainless steel mesh basket to remove excess sugar powder. On the other hand, an aqueous solution of α, α-trehalose having a concentration of 35% was prepared in order to carry out contact treatment of the sugar in liquid form. To 5 parts by weight of this solution, 1 part by weight of the rounded shrimp was immersed at 40 ° C. for 5 minutes with gentle stirring to infiltrate the sugar into the rounded shrimp. Subsequently, it put into the stainless steel mesh basket, and liquid was removed. Each treated sample was placed in a heat-resistant glass dish, covered with a wrap from above, and heated for 5 minutes using a domestic microwave oven. As a control, the rounded shrimp without sugar contact was likewise heated. The obtained product was investigated for color tone, shape, taste and texture according to the product evaluation method. The evaluation results are shown in Table 22.

Table 22

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 4.6 5.0 4.7 19.3 α, α-trehalose (liquid) 4.9 4.6 4.3 4.3 18.2

From the evaluation results of the obtained product, any product obtained by contact treatment of α, α-trehalose improves the taste, the color tone retains the characteristics of shrimp, and texture of α, α-trehal The product obtained by contact treatment of the loose is good, so it is extremely excellent as a snack food, snack foods such as snacks and afternoon snacks, side dish ingredients, and retort food or instant food. In addition, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the production even if left in a plastic container at 40 ° C. for 2 weeks without being covered with a lid.

Example 11

Commercial small fresh canary was washed with a solution containing 3% of salt, and then divided into three parts and treated as follows. To contact the sugars in the form of solids, the canary was placed in a stainless tray sprayed with α, α-trehalose powder, and mixed slowly for 5 minutes to uniformly attach the sugars as much as possible. The canary was placed in a stainless steel mesh basket to remove excess sugar powder. On the other hand, an aqueous solution of α, α-trehalose having a concentration of 35% was prepared in order to carry out contact treatment of the sugar in liquid form. To 5 parts by weight of this solution, 1 part by weight of the canary was immersed at 25 ° C. for 15 minutes with gentle stirring to infiltrate the carbohydrate into the canary. Subsequently, it put into the stainless steel mesh basket, and liquid was removed. Each treated sample was cooked for 15 minutes using a domestic cooker. As a control, the canary without saccharide contact was likewise added. Each sample subjected to steaming was dried and the obtained product was examined for color tone, shape, taste and texture according to the product evaluation method. The evaluation results are shown in Table 23.

TABLE 23

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 5.0 4.8 4.7 19.5 α, α-trehalose (liquid) 4.4 3.9 4.1 4.6 17.0

From the evaluation results of the obtained product, the product obtained by contact treatment of α, α-trehalose in the form of solid phase has improved taste and canned taste, and has a good texture. It is extremely excellent as snack foods such as snacks and afternoon snacks, and side dishes. In addition, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the production even if left in a plastic container at 40 ° C. for 2 weeks without being covered with a lid.

Example 12

Commercial broth broth was quickly washed with kelp, drained, and cut to sides about 2 cm. The obtained kelp fragment was divided into 5 parts and subjected to the following treatment. The kelp fragment was immersed in water for 10 minutes in order to contact the sugar in solid form and placed on a stainless steel mesh, and then again covered with a stainless steel mesh from above. To this, α, α-trehalose powder or maltitol powder was sprinkled on the whole surface and left for 5 minutes, and the excess sugar powder was dropped by vibrating to remove it and adhered as uniformly as possible. An aqueous solution of α, α-trehalose or maltitol at a concentration of 35% was prepared to carry out contact treatment of the saccharide in liquid form. To 5 parts by weight of this solution, 1 part by weight of kelp fragments soaked in water for 10 minutes was immersed at 40 ° C. for 20 minutes with gentle stirring to infiltrate carbohydrates into the kelp fragments. Subsequently, it put into the stainless steel mesh basket, and liquid was removed. Each treated sample was immersed in a rapeseed oil heated to about 175 ° C. and fried for 10 seconds. As a control, kelp fragments without saccharide contact were likewise fried. The obtained product was investigated for color tone, shape, taste and texture according to the product evaluation method. The evaluation results are shown in Table 24.

TABLE 24

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 4.7 5.0 4.8 4.7 19.2 α, α-trehalose (liquid) 3.9 4.6 4.8 4.2 17.5 Maltitol (Solid) 4.4 5.0 4.7 4.8 18.9 Maltitol (Liquid) 4.1 4.5 4.6 3.8 17.0

From the evaluation results of the obtained product, any of the products obtained by contact treatment in the form of solid phase using α, α-trehalose or maltitol had good color, taste, and texture. It is excellent as a snack food, snack foods such as snacks and afternoon snacks, side dishes, and also as a material for retort food or instant food. In addition, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the production even if left in a plastic container at 40 ° C. for 2 weeks without being covered with a lid.

Example 13

Commercial raw shiitake mushrooms were sliced to a thickness of about 5 mm. This was arranged in three sizes and treated as follows. To prepare sugar-contacted contact in the form of solid phase, shiitake mushroom slices which were immersed for 10 minutes in a seasoning solution prepared by mixing in a ratio of water: alcohol: soy sauce = 2: 2: 1, and α, α-trehalose powder The mixture was placed in a sprinkled stainless steel tray, mixed slowly for 5 minutes, and adhered as uniformly as possible. Shiitake slices were placed in a stainless steel mesh basket to remove excess sugar powder. On the other hand, in order to carry out the contact treatment of the sugar in the form of a liquid to prepare a solution of α, α- trehalose with a concentration of 50%. To 5 parts by weight of this solution, 1 part by weight of the shiitake mushroom slices were immersed with gentle stirring at 30 ° C. for 10 minutes to infiltrate the sugar into the shiitake mushroom. Subsequently, it put into the stainless steel mesh basket, and liquid was removed. Each treated sample was baked for 5 minutes using an oven. As a control, shiitake slices without saccharide contact were likewise fired. The obtained product was investigated for color tone, shape, taste and texture according to the product evaluation method. The evaluation results are shown in Table 25.

TABLE 25

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 5.0 5.0 4.9 4.7 19.6 α, α-trehalose (liquid) 4.4 4.6 4.3 4.6 17.9

From the evaluation result of the obtained product, the taste and (alpha), (alpha)-trehalose of the seasoning liquid were added favorably and the taste was improved. The color tone and texture retain the characteristics of shiitake mushrooms, and the texture is also good, making it extremely excellent as a snack food, snack foods such as snacks and afternoon snacks, side dishes, and retort or instant food ingredients.

In addition, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the production even if left in a plastic container at 40 ° C. for 2 weeks without being covered with a lid.

Example 14

Commercially available western carrots were sliced to a thickness of about 7 mm. This was placed so that it did not overlap on the stainless steel mesh, and then again covered with the stainless steel mesh from above. It was sprayed with an appropriate amount of water to wet the surface, and then the α, α-trehalose powder was attached to it as uniformly as possible. This was put in a preheated steamer and steamed under steam for 10 minutes by feeding steam. As a control, western carrots without α, α-trehalose contact were likewise cooked. Each sample subjected to steaming was ventilated for 1 hour at 50 ° C. This was then heated for 2 minutes using a domestic microwave. Each sample heat-treated was dried, and the obtained product was examined for color tone, shape, taste, and texture according to the product evaluation method. Table 26 shows the results of the evaluation.

TABLE 26

hue shape taste Texture Evaluation point (count) No sugar contact (control) 3.0 3.0 3.0 3.0 12.0 α, α-trehalose (solid phase) 4.9 4.7 5.0 5.0 19.6

From the evaluation results of the obtained product, the product obtained by contact treatment of α, α-trehalose retains the characteristics of Western carrots in both color tone and taste, and its shape is almost uniformly expanded by microwave heating. It shows a state, and becomes a processed food of crispy light texture, and the texture is good, and is extremely excellent as a snack food, side dishes, snack foods such as snacks and afternoon snacks, and retort food or instant food. In addition, these products of the present invention were excellent in stability by maintaining the shape and flavor immediately after the production even if left in a plastic container at 40 ° C. for 2 weeks without being covered with a lid.

As is clear from the above description, according to the present invention, one or two kinds of raw materials are selected from the range of steam, firing, frying and microwave after contacting and attaching and / or infiltrating sugar as it is raw without branching the food material. It is suitable as an industrial production method because it can express the original flavor of food material, which is characterized by heat treatment by the above heating method, and can manufacture the processed food which is excellent in storage stability relatively easily and inexpensively. It is also advantageous to produce a processed food having excellent long-term storage stability by freezing. Therefore, the establishment of the present invention provides a method for producing a novel processed food, and the product prepared by using the method maintains the nutritional ingredients such as vitamins, amino acids, proteins, snacks snacks, snacks, snacks, etc. In addition to foods, side dishes, ingredients, and secondary raw materials, it is very easy to maintain and promote health, prevent various diseases, and treat foods.

Claims (14)

The raw material is raw, without branching, and crystals, powders or granular sugars are attached thereto, or a solution having a sugar concentration of 15 w / w% or more in a liquid temperature of 40 ° C. or less and a time of 20 minutes or less. After penetrating under phosphorus conditions, it is heated by one or two or more heating methods selected from steam, firing, frying, and microwaves, and the heat treatment is performed without immersing the food material in a heated aqueous solution. Manufacturing method of food. The method for producing a processed food according to claim 1, wherein the food material is a raw shape, a tissue, an organ, or a cut. The process for producing a processed food according to claim 1 or 2, wherein the sugar is one or two or more non-reducing sugars selected from non-reducing oligosaccharides, cyclic oligosaccharides, and sugar alcohols of the reduced rice. The non-reducing sugar of the reduced rice is α, α-trehalose, or α, α-trehalose and sucrose, neotrehalose, lactone neotrehalose, cyclic A method for producing a processed food, which is a reduced-sugar sugar containing one or two or more sugars selected from oligosaccharides and sugar alcohols. delete The method for producing a processed food according to claim 1, wherein one or two or more additives selected from an adhesive and a seasoning agent, together with crystals, powders or granular sugars, are attached to the food material. The process for producing a processed food according to claim 1, wherein the food material is immersed in a saccharide solution using one or two or more selected from water, a liquid adhesive and a liquid seasoning agent as a solvent. The processed food according to claim 1, wherein the heat treatment is performed to heat the food material to a temperature of 80 ° C. or higher to inactivate enzymes contained in the food material or to boil the food material. Manufacturing method. The method for producing a processed food product according to claim 1, wherein after heating, drying or freezing to infiltrate the sugar into food or precipitate crystals. 2. The raw material according to claim 1, wherein the food material is raw without being branched, and the sugar is brought into contact with or adhered to sugar, and then it is steamed and partially dried, and further heat-treated with microwaves. Method of manufacturing processed foods. The method for producing a processed food according to claim 1, wherein the process for producing the processed food is carried out continuously on a conveyor. Processed food manufactured using the manufacturing method of Claim 1. 13. The processed food of claim 12, wherein the processed food is a snack food selected from snack snacks, snacks, and afternoon snacks. The processed food according to claim 12 or 13, wherein the processed food produced using α, α-trehalose as a sugar is a portable food or an emergency food.