201244649 六、發明說明： 【發明所屬之技術領域】 本發明係關於-種可復原之乾燥植物性原料之製造 方法。詳而言之，本發明係關於_種藉由將經接觸酵素而 酵素分解之植物㈣料乾料可㈣的乾祕物性原料之 製造方法。 【先前技術】 近年來α可復原之狀態保存食品原料為目的，藉由 冷凍乾燥等方法使食品原料乾燥之技術一直被使用。 例如，專利文獻1中，係得到以使用於速食湯或速食 麵等為目的之乾燥食品。專利文獻1的乾燥食品，係藉由 熱風乾燥等凋整切成小片的高麗菜、白菜等之含水量後， 將含水量相異者組合並進行冷凍乾燥，而具有復原膨脹性 大之特徵。 於專利文獻2係得到冷凍乾燥瑕。專利文獻2之冷凍 乾燥蝦，係將蝦浸潰於含有葡萄糖、葡萄糖氧化酶（gluc〇se oxidase)及過氧化氫分解酵素之水溶液後，浸潰於含有小 蘇打等之水溶液中煮沸後進行冷凍乾燥，藉此，在以熱水 復原時，具有呈現近似於水煮蝦口感之特徵。 此外’於專利文獻3揭示藉由將經食品調理機（food processor)粉碎之洋蔥以醣類分解酵素等進行酵素處理而 使風味增強之方法。並且揭示，以該方法得到的洋蔥經冷 凍乾燥後，可使用於調味料、辛香料、速食麵等。如此之 活用冷凍乾燥等乾燥技術而得到的食材，主要係廣泛利用 323976 3 201244649 於製造可即時調理的食品。 卜亦嘗試藉由該乾燥技術 用：化的食品原料以可復原之狀態進：Γ難者 ㈣二=獻4揭示藉由將冷来或冷細;東之食品 =;Γ包裝原料中進行真空包裝等，使食品 =等Τ經柔軟處理的食品原料，並進行快速冷 果次乾坧專。而且，於該文獻確認將斜切賴之丰 夢經柔軟處理並進行冷康钭厚度3賴之牛 對口且嚼為良好的硬度。㈣存後，經熱水還原者具有 雜η内本案發明者等確認將進行酵素處理而軟質化之 ==軸㈣動物性切騎冷料職财、熱水 丁4原仍維持口感及風味（日本特願權）。 然而，植物性原料中’切成小片、以食品調理機粉碎、 使成為厚度3mm左右之大,】、等經確認可於乾驗復原者， 以使用於燉煮料理等可令食用者滿意的大小之植物性原料 而言’仍未得到可確實復原並維持外觀、口感、風味等狀 態者。因A ’期望提供一種不拘原料大小均▼充分復原之 乾燥植物性原料。 [先前技術文獻] [專利文獻] 專利文獻1:曰本發明專利第4126695號 專利文獻2:曰本發明專利第4344294號 專利文獻3··日本特開2〇〇3_1〇2417號公報 專利文獻4:日本特開2008-11794號公報 323976 4 201244649 【發明内容】 (發明欲解決之課題） 本發明之課題在於提供一種不拘原料大小’可確實復 原並維持乾燥前的外觀、口感、風味、硬度等狀態之乾燥 植物性原料。 (解決課題之手段） 本案發明者等為解決上述課題進行精心研究，結果發 現藉由使生鮮或是經加熱處理之植物性原料接觸含酵素之 酵素處理液而經酵素分解後進行乾燥，即可製造出不拘原 料大小7尤其即使是大的原料亦可確實地復原並維持乾燥 前的外觀、口感、風味、硬度等狀態之乾燥植物性原料， 遂完成本發明。 亦即，本發明係關於下述（1)至（7)之可復原之乾燥植 物性原料的製造方法，以及藉由該製造方法得到的可復原 之乾燥植物性原料等。 ' (1)一種可復原之乾燥植物性原料之製造方法，係包 括下述步驟1)及2): 1) 藉由使生鮮或是經加熱處理之植物性原料接觸包 含一種以上之具有纖維素酶（ce 1 1 u 1 ase )活性、半纖維素酶 (hemicellulase)活性、果膠酶（pectinase)活性、澱粉酶 (amylase)活性或蛋白酶（pr〇tease)活性中之至少一種以 上之活性的酵素之酵素處理液，將生鮮或是經加熱處理之 植物性原料進行酵素分解之步驟； 2) 將上述1)之酵素處理液所含的酵素去活化後，乾 323976 5 201244649 燥該植物性原料之步驟。 (2)如上述（1)所述之可復原之乾燥植物性原料之製 造方法，其中，係藉由下述步驟〇至3)十之任一者，使生 鮮或是經加熱處理之植物性原料接觸酵素· 1) 將生鮮或是經加熱處理之植物性原料浸潰於包含 酵素之酵素處理液； 2) 於生鮮或是經加熱處理之植物性原料塗佈包含酵 素之酵素處理液； 3)於生鮮或是經加熱處理之植物性原料灑佈包含酵 素之酵素處理液。 (3)如上述⑴或⑵所述之可復原之乾燥植物性原料 之製造方法，其中，植物性原料為5§以上者。 ⑷如上述⑴至⑶巾任—項所述之可復原之乾燥植 物性原料之製造方法’其中，植物性祕之錢係藉由冷 凍乾燥、熱風乾燥、油炸乾燥、微波乾燥中之任一者以上 進行者。 (5) 種可復原之乾燥植物性原料，係藉由上述（1) 至（4)中任一項所述之方法所製造者。 (6) 如上述（5)所述之可復原之乾燥植物性原料，其 中，復原係可藉由水、造影劑溶液或調味液進行者。 (Ό 一種植物性原料，係將上述（5)或（6)所述之可復 原之乾燥植物性原料藉由水、造景彡船容液或調味液進行復 原而得者。 (發明之效果） 323976 6 201244649 依據本發明，可提供一種不拘原料大小，可確實復原 並維持乾燥前的外觀、口感、風味、硬度等狀態之乾燥植 物性原料。本發明之可復原之乾燥植物性原料由於即使係 被復原之狀態外觀仍良好、為高營養且高風味者，故可利 用於製造各種食品。此外，本發明之可復原之乾燥植物性 原料’亦可以乾燥狀態保存、廣泛流通。 另外，本發明之可復原之乾燥植物性原料，係藉由在 乾燥前進行酵素處理而經軟質化者，只要是在復原後仍維 持軟質化狀態，復原物即可直接有效利用作為製造高齡者 用軟化食品、手術後患者用食品、吞嚥障礙者用食品等或 是離乳食品等之食品原料。此種本發明之可復原之乾燥植 物性原料，由於藉由造影劑或調味料亦可復原且維持硬度 狀態’故可將復原物直接作為食品等攝取。 【實施方式】 本發明之「可復原之乾燥植物性原料」係經乾燥之可 作為食品食用之植物性原料，藉由使該乾燥物接觸水、熱 水等水分而成為濕潤狀態時，可復原並維持與乾燥前的植 物性原料相同的顏色、大小、形狀等外觀；口感、風味、 硬度等狀態之植物性原料。 亦即，本發明中之「可復原」係指在使可復原之乾燥 植物性原料接觸水、熱水等水分而成為濕潤狀態時’復原 後之植物性原料可被判斷為幾乎同等於乾燥前之植物性原 料者。 又’本發明之「可復原之乾燥植物性原料」’亦包含 323976 7 201244649 藉由在水、熱水等水分中加入造影劑之造影劑溶液、或加 入調未料之調味液使該乾燥植物性㈣成為關狀態時， 外=、口感、風味等雖會因水分中所含的造影劑或調味料 =隻化’惟硬度係可復原並維持與乾燥前的植物性原料相 者。於此情形下，「可復原」係指復原後之植物性 …°轉與乾燥前的植物性原料幾乎相同的硬度者。 本發明可使用之「植物性原料」，只要是可作 ^用^植物性原料皆宜，可舉例如：葉莖菜類之青花菜^ 1麗采、小松菜、油菜、白菜、萬苣、洋蕙、花挪菜、 ㈣或竹筍等；果菜類之#椒、黃瓜、南瓜、莊 加、夏南瓜或甜椒等；根菜類之胡蘿s、白蘿菌、 之ί瓜牛Γ;豆類之腕豆、大豆、毛豆、蠶豆等；芋類 ^也瓜、馬鈴薯、芋頭等；果實類之類果、桃、草s、甜 葡萄亡果、香薦、柑橘等；益類（葺類）之香益、舞 η兹、鴻喜兹、洋兹;或是米、小麥、大麥、黑麥、 意以、黍、粟、稗、玉蜀黍、騫麥、荒等穀類。 =「「植難簡」，卩要是經冷絲或冷錢解束 —_植物性原料」即佳；以生鮮的植物性原料、或 、、、σ,“'處理之植物性原料為特佳。 將’「生鮮的或經加熱處理之植物性原料」係包含 鮮的或經加熱處理之植物性原料」乾燥者、乾燥後 為濕潤狀態者、「生鮮的或經加熱處理之植物性 '、y」、、·±裝罐而成之植物性原料等。 就本發明之「可復原之乾燥植物性原料」而言，只要 323976 201244649 疋可製造本發明之「可復原之乾燥植物性原料」之製造方 去，亦可為藉由過去習知的任意製造方法所製造者。例妒， 較佳係藉由包括下述步驟1)及2)之製造方法所製造煮。 1) 藉由使生鮮或是經加熱處理之植物性原料接觸包 含一種以上之具有纖維素酶活性、半纖維素酶活性、果膠 酶活性、澱粉酶活性或蛋白酶活性中之至少一種以上之活 性的酵素之酵素處理液，使生鮮或是經加熱處理之植物性 原料進行酵素分解之步驟； 2) 將上述1)之酵素處理液所含的酵素去活化後，乾 燥該植物性原料之步驟。. 在此’所使用之「生鮮或是經加熱處理之植物性原 料」，可舉例如將「植物性原料」直接、或是視欲調理的食 品而經切斷者等’毋需顧及其大小。欲調理的食品若為傲 煮料理、濃湯、咖哩等，而欲以令食用者滿意的大小利用 植物性原料時，可將切成重量為5g以上、1〇g以上、或者 15g以上等大小者作為「植物性原料」。本發明之「可復原 之乾燥植物性原料」係不拘大小，而可確實地復原並維持 外觀、口感、風味、硬度等狀態。 就「至少具有纖維素酶活性、半纖維素酶活性、果膠 酶活性、澱粉酶活性或蛋白酶活性中之一種以上活性的酵 素」而言，只要係具有該等活性之酵素即可，可為習知之 任意酵素，亦可為自行調製者，為市售者亦佳。作為市售 者可舉例如具有纖維素酶活性及半纖維素酶活性之 hemicellulase amano 90 (Amano-enzyme 股份有限公司 323976 9 201244649 製）、或具有果膠酶活性之Macerozyme 2A(Yakult藥品工 業股份有限公司製）等；亦可舉例如具有澱粉酶活性之201244649 VI. Description of the Invention: TECHNICAL FIELD OF THE INVENTION The present invention relates to a method for producing a reconstitutable dry vegetable material. More specifically, the present invention relates to a method for producing a dry material of a plant (4) which can be decomposed by contacting an enzyme with an enzyme. [Prior Art] In recent years, in order to preserve food materials in a state in which α is recoverable, a technique of drying food materials by freeze drying or the like has been used. For example, in Patent Document 1, a dry food for the purpose of using instant soup or instant noodles is obtained. The dried food of the patent document 1 is characterized in that the moisture content of the cabbage, cabbage, etc., which are cut into small pieces by hot air drying, is combined and freeze-dried, and the reswellability is large. In Patent Document 2, freeze-dried mash was obtained. The freeze-dried shrimp of Patent Document 2 is obtained by immersing shrimp in an aqueous solution containing glucose, glucose oxidase (oxidase) and hydrogen peroxide decomposing enzyme, and then immersing in an aqueous solution containing baking soda or the like to be boiled and then frozen. It is dried, whereby it has a characteristic of approximating the mouthfeel of boiled shrimp when it is reconstituted with hot water. Further, Patent Document 3 discloses a method of enhancing the flavor by subjecting an onion pulverized with a food processor to an enzyme treatment with a saccharide-decomposing enzyme or the like. Further, it is revealed that the onion obtained by this method can be used for seasoning, spice, instant noodles, etc. after being freeze-dried. Such ingredients obtained by drying techniques such as freeze drying are mainly used in the manufacture of foods which can be immediately conditioned by using 323976 3 201244649. Bu also tried to use the drying technology to use the food raw materials in a reversible state: the victims (four) two = offer 4 revealed by the cold or cold; East food =; Γ packaging materials in the vacuum Packaging, etc., so that the food = equal to the soft processed food raw materials, and the rapid cold fruit dried up. Moreover, it was confirmed in the literature that the obliquely cut Lai's dream was soft-treated and the cows were treated with a thickness of 3 ounces and chewed to a good hardness. (4) After the deposit, the inventors of the case who have been confirmed by the hot water are confirmed to be softened by the inventors of the present invention, etc. == Axis (4) Animal cuts and cold materials, and the hot water D4 still maintains the taste and flavor ( Japan's special rights). However, in the plant material, it is 'cut into small pieces, pulverized by a food processor, and has a thickness of about 3 mm, and it is confirmed that it can be used for dry recovery, and it can be used for stewing dishes and the like. In terms of plant material of a large size, 'there is still no such thing as being able to restore and maintain the appearance, taste, flavor, and the like. It is desirable to provide a dry botanical raw material that is fully restored regardless of the size of the raw material. [PRIOR ART DOCUMENT] Patent Document 1: Patent Document No. 4, 126, 695, Patent Document 2: Japanese Patent Laid-Open No. 4344294, Japanese Patent Laid-Open Publication No. Hei 2 No. Hei. [Problem to be Solved by the Invention] An object of the present invention is to provide an appearance, a texture, a flavor, a hardness, and the like which can be reliably restored and maintained before drying, regardless of the size of the raw material. Dry vegetable material in the state. (Means for Solving the Problems) In order to solve the above problems, the inventors of the present invention have conducted intensive studies to find out that the raw materials obtained by heating or heating are exposed to the enzyme-containing enzyme treatment solution, and then decomposed by the enzyme and dried. The present invention has been completed by producing a dry botanical raw material which is capable of reliably recovering and maintaining the appearance, texture, flavor, hardness, and the like before drying, regardless of the size of the raw material. That is, the present invention relates to a method for producing a reconstitutable dry plant material according to the following (1) to (7), and a reconstitutable dry vegetable material obtained by the production method. (1) A method for producing a reconstitutable dry vegetable material, comprising the following steps 1) and 2): 1) contacting one or more of the cellulose raw materials by contacting the fresh or heat-treated vegetable material An activity of at least one of an enzyme (ce 1 1 u 1 ase ) activity, hemicellulase activity, pectinase activity, amylase activity, or protease (pr〇tease) activity Enzyme treatment solution for enzymatic decomposition of raw or heat-treated plant material; 2) Deactivate the enzyme contained in the enzyme treatment solution of the above 1), dry 323976 5 201244649 Dry the plant material The steps. (2) The method for producing a reconstitutable dry vegetable material according to the above (1), wherein the fresh or heat-treated plant material is obtained by any of the following steps 3 to 3) Raw material contact enzymes 1) Impregnate the fresh or heat-treated plant material into the enzyme treatment solution containing the enzyme; 2) Apply the enzyme treatment solution containing the enzyme to the fresh or heat-treated plant material; An enzyme-containing solution containing an enzyme is sprinkled on a fresh or heat-treated plant material. (3) The method for producing a reconstitutable dry vegetable material according to the above (1) or (2), wherein the vegetable material is 5 § or more. (4) The method for producing a reconstitutable dry vegetable material according to any one of the above (1) to (3), wherein the plant secret money is any one of freeze drying, hot air drying, frying drying, and microwave drying. The above is carried out. (5) A reconstitutable dry vegetable material produced by the method according to any one of the above (1) to (4). (6) The reconstitutable dry vegetable material according to (5) above, wherein the restoring system is carried out by water, a contrast solution or a seasoning liquid. (Ό A plant material obtained by restoring the reconstitutable dry plant material described in the above (5) or (6) with water, a landscaping tank liquid or a seasoning liquid. 323976 6 201244649 According to the present invention, it is possible to provide a dry vegetable material which can reliably restore and maintain the appearance, mouthfeel, flavor, hardness and the like before drying, regardless of the size of the raw material. The reconstitutable dry vegetable material of the present invention is even In the restored state, the appearance is still good, and it is high in nutrition and high in flavor. Therefore, it can be used for producing various foods. The reconstitutable dry vegetable material of the present invention can also be stored in a dry state and widely distributed. The reconstitutable dry plant material of the invention is softened by enzyme treatment before drying, and the reconstituted product can be directly and effectively used as a softened food for the elderly, as long as it is softened after the restoration. , food for patients after surgery, food for people with dysphagia, etc., or food materials such as milk food. Such a rejuvenable dry body of the present invention Since the plant material can be restored and maintained in a hardness state by the contrast agent or the seasoning, the reconstituted product can be directly taken as a food or the like. [Embodiment] The "recoverable dry vegetable material" of the present invention is dried. When the dried product is in a wet state by being exposed to moisture such as water or hot water, the dried product can be restored to the same color, size, shape, and the like as the vegetable material before drying; In the present invention, the "recoverable" means that the reconstitutable dry vegetable material is brought into a wet state when it comes into contact with water such as water or hot water, and is restored. The botanical raw material can be judged to be almost the same as the vegetable raw material before drying. The 'recoverable dry vegetable raw material' of the present invention also includes 323976 7 201244649 by adding contrast to water such as water or hot water. When the contrast agent solution of the agent or the seasoning liquid is added to make the dry vegetal (4) into a closed state, the outer =, the taste, the flavor, etc. may be due to water The contrast agent or seasoning contained in the product = only the hardness can be restored and maintained with the vegetable material before drying. In this case, "recoverable" refers to the planting after restoration... The plant material which is almost the same in hardness before drying. The "vegetable material" which can be used in the present invention is suitable for use as a plant material, for example, broccoli of leafy vegetables ^ 1 丽Pickles, small pineapple, rapeseed, cabbage, genus, artichoke, broccoli, (four) or bamboo shoots; fruit and vegetable # pepper, cucumber, pumpkin, Zhuangjia, zucchini or sweet pepper, etc.; root vegetables of carrots s, White radish, burdock, peas, beans, soybeans, edamame, broad beans, etc.; medlars, melons, potatoes, taro, etc.; fruit, peach, grass s, sweet grapes, fruit, fragrant Recommended, citrus, etc.; Yiyi (葺), Xiangyi, Wuyizi, Hongxizi, Yangzi; or rice, wheat, barley, rye, Italian, Chinese, millet, Chinese wolfberry, maize, buckwheat , desert and other cereals. = ""Implanting a simple", if it is cooled by cold or cold money - _ botanical raw materials is better; fresh raw plant raw materials, or, σ, "' processed plant raw materials is particularly good ''Fresh or heat-treated plant material' contains a fresh or heat-treated plant material, dried, dried to a wet state, "fresh or heat-treated plant", y", , · ± canned plant materials such as cans. The "recoverable dry vegetable material" of the present invention can be manufactured by any of the conventionally known methods as long as it can manufacture the "recoverable dry vegetable material" of the present invention as long as 323976 201244649. The manufacturer of the method. For example, it is preferred to manufacture the boil by the manufacturing method including the following steps 1) and 2). 1) contacting the fresh or heat-treated vegetable material with at least one or more activities having at least one of cellulase activity, hemicellulase activity, pectinase activity, amylase activity or protease activity The enzyme enzyme treatment liquid, the step of decomposing the fresh or heat-treated plant material; 2) The step of drying the plant material after deactivating the enzyme contained in the enzyme treatment liquid of the above 1). In the case of the "vegetable raw material" which is used in the "vegetable raw material", for example, the "vegetable raw material" is directly or the food to be conditioned, and the food is cut off, etc. . If the food to be conditioned is a boiled dish, a soup, a curry, etc., and the plant material is to be used in a size satisfactory to the consumer, the cut weight may be 5 g or more, 1 g or more, or 15 g or more. As a "vegetable raw material". The "recoverable dry vegetable material" of the present invention can be surely restored and maintained in a state of appearance, texture, flavor, hardness, and the like without any size. The "enzyme having at least one of cellulase activity, hemicellulase activity, pectinase activity, amylase activity, or protease activity" may be an enzyme having such activity. Any of the known enzymes can also be self-made, and it is also good for the market. As a commercially available product, for example, hemicellulase amano 90 (manufactured by Amano-enzyme Co., Ltd., 323976 9 201244649) having cellulase activity and hemicellulase activity, or Macerozyme 2A having pectinase activity (Yakult Pharmaceutical Industry Co., Ltd.) Company system), etc.; for example, having amylase activity
Biozyme A(Aman〇-enzyme股份有限公司製）、或具有蛋白 酶活性之 Protease P「AMANO」3G(Amano-enzyme 股份有限 公司製）。製造本發明之可復原之乾燥植物性原料時，所使 用之酵素可為一種，亦可組合兩種以上。 此外 使玍砰或疋經加熱處理之植物性原料接觸包 含酵素之酵素處理液」’係指將植物性原料與酵素放置為可 接觸之情形，可舉例如：U將生鮮或是經加熱處理之植物 性原料浸潰於包含料之酵素處理液；2)於生鮮或是經加 熱處理之植物性原料塗佈包含酵素之酵素處理液；3)將包 =素=處理液灑佈於生鮮或是經加熱處理之植物性 原枓，專方法。以注射針穿刺植物性原料 物性原料接觸酵素處理液所— 表面全體、或是内部。 酶活性、果膠二、：=素酶活性、半纖維素 以上活性的酵素溶解於水、擰檬酸緩性中之-種 =:等而調製。酵素處理液二:Γ=: 可製造本發明之「魄f化之植 切素，只要是 例如，較佳為含G.3wmx上'、，」的漠度即可。 酵素2更f為含㈣以上之酵素含1wt%以上之 CTreMl^ 咖 麥相、乳醣等雙聰類。酵素處理液 201244649 所含之雙醣類，只要a 燥植物性原料」之心^用於製造本發明之「可復原之乾 更佳係含有20至可’惟較佳係含有5至， 當藉由2)於生鮮 包含酵素之酵素處理液：加熱處理之植物性原料塗佈 液灑佈於生鮮或是經純^ 3)將包含酵素之酵素處理 植物性原料時，所使、&理之植物性原料等方法而接觸 相對於植物性原料之之^素處雜係少量即可。例如， 50wt%以下即可，酵去，所使用之酵素處理液只要為 又「 ’、理液為5至25wt%較佳。 酵素之酵:處經力:熱處理之植物性原料接觸包含 醢去八-Λ-、 為了有效率地進行植物性原料之 Μ可進仃減壓處理。減壓處理係以使酵素處理 、文3之酵素浸透至植物性原料内部為目的而進行0、 減堅處理」係指將接觸過包含酵素之酵素處 Κ之生鮮或是經加熱處理之植物性祕放置於施％以 下’較佳AlOkPa以下之減壓下。「減壓處理」可藉由習知 =任思方㈣機|§進行。作為此種用於「減壓處理」的機 态，可舉例如隔膜型乾式真空泵DAU-100H(Ulvac-Kiko股 份有限公司製）等。 ^減壓處理」係藉由1)將生鮮或是經加熱處理之 植物性原料浸潰於包含酵素之酵素處理液等方法，以「使 生鮮或是經加熱處理之植物性原料接觸包含酵素之酵素處 理液」時，只要以植物性原料浸潰於酵素處理液之狀態置 於減壓下1次以上即可。 323976 11 201244649 此外’當係藉由2)於生鮮或是經加熱處理之植物性 原料塗佈包含酵素之酵素處理液、或是3)將包含酵素之 酵素處理液麗佈於生鮮或是經加熱處理之植物性原料等方 法’以「使生鮮或是經加熱處理之植物性原料接觸包含酵 素之酵素處理液」時，較佳為進行總計減壓時間未達12 分鐘之「減壓處理」。該「減壓處理」，係例如進行1分鐘 之減壓處理2至4次，或是30秒之減壓處理2至9次，以 重複施行2次以上之複數次為佳。總計減壓時間只要未達 12分鐘即可，例如為8分鐘以下，或較佳之4分鐘以丁。 如此操作使酵素到達表面全體或是内部的植物性原 料，於一定溫度一定時間進行酵素反應，而可進行「酵素 分解」。 就本發明之「可復原之乾燥植物性原料之製造方法」 而言，用以使「酵素分解」之酵素反應條件，只要是因應 所使用之植物性原料的種類之條件即可。例如植物性原料 為胡蘿蔔或蓮藕等之情形，係於4〇C的冰箱内反應12至30 小時左右後’於45至60°C放置20至40分鐘等條件進行 酵素反應即可。 如此操作而經「酵素分解」的植物性原料，使植物性 原料所含之酵素去活化後，藉由使該植物性原料乾燥，可 製造本發明之「可復原之乾燥植物性原料」。 在此，酵素的去活化可以習知的任意方法進行。例 如，藉由蒸汽對流等可調整溫度及溼度的機器，將植物性 原料於70至l2〇t、濕度10至丨00%加熱5至12〇分鐘之 323976 12 201244649 方法等亦可。若以酵素會去活化之方式調整 熱，則因為植物性素材的表面不會乾 =去=加 的水分，故為特佳。 ❿^去除多餘 藉由該等工程而「酵素分解」之植物性原 本之「生鮮或是經加熱處理之植物性原 依據「關於特別用途食品的標示許可等（食安發 號，日本厚生勞動省藥食品局食品安全部長通知，0 年2月21日）」所記载之「吞嗓困難者用食品之試驗 進行測㈣，由於植物性原料大多㈣縮應 /」 1.5xl〇W^^^4l〇x 卜故可直接使用作為㈣困難 就本發明之「可復原之乾燥植物性原料」之製 I ’將此種㈣性補「進行錢」的方法可為習知之任 意方法。此種「進行乾燥」的方法可舉例如冷凌乾燥、敎 =乾燥、油炸乾燥、微波乾燥、油調乾燥、燥^ 真空乾燥等。 ^ 其中之冷;東乾燥，由於在使經乾燥之植物性原料接觸 2熱水等水分而成為濕潤狀態時，復原後的植物性原料 =持與乾燥前相同的顏色、形狀等外觀；口感、風味、硬 度等，可高精度復原者，故為特佳之方法。 藉由此種製造方法所製造之本發明的「可復原之乾燥 3性原料」保存性高’容易在常溫進行處理或流通。如 此製成「可復原之乾燥植物性原料」之「復原」，係可 323976 13 201244649 乾燥植物性原料操觸水、熱水等水分而成為濕潤狀態之方 式進行。 用以「復原j之水分’可舉例如溫度為15至20。〇左 右的水或溫度為95至l〇〇°C左右的熱水。 此外，除水或熱水之外’亦可列舉造影劑溶液或調味 液等作為本發明之用以「復原」的水分。 藉由使患者等攝取以「造影劑溶液」使「復原」的植 物性原料，可直接進行用以評估口腔、咽喉、食道、消化 管的功能之造影檢查（X射線檢查、VF^Video Fluorography ’ 吞 β热 〜檢查）、CT(coinputed tomography，電腦斷層攝影）、3DCT(Three-dimensional CT，三维電腦斷層攝影）、MRI(Magnetic Resonance Imaging，核磁共振造影）、PET(p〇sitron Emission Tomography，正子放射造影）荨）。 此外，以「調味液」使「復原」的植物性原料’可視 原料而不予調理直接作為食品攝取。 本發明之「造影劑溶液」所含之造影劑’可為習知之 任意造影劑。可舉例如：包含峨克沙醇（iodixanol)、硤海 醇（iohexol)、蛾帕醇（iopamidol )、礎美普爾（iomeprol )、 峨普羅胺（iopromid)、破佛醇（ioversol )、峨昔蘭 (ioxilan)、蛾曲余（iotrolan)、泛影酸（amidotrizoic acid)、峨曲西酸（iotroxic acid )、峨他拉酸葡胺 (meglumine iothalamate)、磁他拉酸（iotalamic acid)、 峨克沙酸（ioxaglic acid)、葡胺（meglumine)、蛾化罌粟 323976 14 201244649 子油脂肪酸乙酯（ethyl ester of iodinated po卯y-seed oil fatty acid)或碘番酸（iopanoic acid)等作為主成 分之碘造影劑；包含釓喷酸葡胺（meglumine gadopentetate)、釓特醇（Gadoteridol)等作為主成分之 C(Gadolinium)化合物造影劑；以及包含硫酸鋇、檸檬酸 鐵銨等作為主成分之氧化鐵造影劑。此外，將該等中之j 種或組合2種以上亦為宜。其中，作為雄造影劑可舉例如：Biozyme A (manufactured by Aman〇-enzyme Co., Ltd.) or Protease P "AMANO" 3G (manufactured by Amano-enzyme Co., Ltd.) having protease activity. When the reconstitutable dry vegetable material of the present invention is produced, one type of the enzyme may be used, or two or more types may be used in combination. In addition, contacting the heat-treated plant material with the enzyme-containing enzyme containing the enzyme means that the plant material and the enzyme are placed in contact with each other, for example, U is fresh or heated. The plant material is impregnated with the enzyme treatment solution containing the material; 2) the enzyme treatment liquid containing the enzyme is coated on the fresh or heat-treated plant material; 3) the package = prime = treatment liquid is sprinkled on the fresh or Heat treated phytochemicals, special method. Injecting a needle into a plant material. The material is contacted with the enzyme treatment solution - the whole surface or the inside. Enzyme activity, pectin II, : = enzyme activity, hemicellulose The above active enzyme is dissolved in water, and the acidity of the citric acid is adjusted. The enzyme treatment liquid 2: Γ =: The phage of the present invention can be produced, and as long as it is, for example, it is preferable to contain the gradient of G.3wmx on ',,'. Enzyme 2 is more than a compound containing more than 1% by weight of the enzyme containing more than 1% by weight of CTreMl^ coffee, lactose and the like. The disaccharide contained in the enzyme treatment liquid 201244649, as long as a dry botanical raw material is used for the manufacture of the present invention, the "recoverable dryness is better than 20", but the preferred system contains 5 to 2) In the fresh enzyme-containing enzyme containing the enzyme: the heat-treated vegetable raw material coating liquid is sprinkled on the fresh or purely 3), and the enzyme containing the enzyme is used to treat the plant material, and the < For example, 50% by weight or less of the plant material may be contacted with a plant material, for example, 50% by weight or less, and the enzyme treatment liquid used may be "', and the chemical solution is 5". It is preferably 25 wt%. Enzyme fermentation: The force of the plant: the heat-treated plant material is contacted with 醢八Λ-, and the plant material can be efficiently decompressed in order to efficiently carry out the decompression treatment. For the purpose of soaking the enzyme treatment and the enzyme of the text 3 into the interior of the vegetable material, the treatment is carried out. The method of placing the enzyme containing the enzyme in the fresh or heat-treated plant secret is placed in the application. The following 'better AlOkPa below the reduced pressure. "Decompression treatment" can be carried out by the conventional = Ren Sifang (4) machine | §. As such a state for the "reduced pressure treatment", for example, a diaphragm type dry vacuum pump DAU-100H (manufactured by Ulvac-Kiko Co., Ltd.) or the like can be mentioned. ^Decompression treatment" is a method in which a fresh or heat-treated vegetable material is immersed in an enzyme-containing solution containing an enzyme to "close a fresh or heat-treated plant material to an enzyme-containing material." In the case of the enzyme treatment liquid, it may be placed under reduced pressure once or twice as long as the plant material is immersed in the enzyme treatment solution. 323976 11 201244649 In addition, 'when 2) coating the enzyme-containing solution containing the enzyme in fresh or heat-treated plant material, or 3) rinsing the enzyme-containing enzyme containing the enzyme into fresh or heated When the method of treating a plant material or the like is to "contact a vegetable raw material which is fresh or heat-treated with an enzyme-containing enzyme solution containing an enzyme", it is preferred to carry out a "pressure reduction treatment" in which the total pressure reduction time is less than 12 minutes. The "reduced pressure treatment" is carried out, for example, by performing a pressure reduction treatment for 1 minute 2 to 4 times or a pressure reduction treatment for 30 seconds for 2 to 9 times, preferably by repeating two or more times. The total decompression time may be as long as less than 12 minutes, for example, 8 minutes or less, or preferably 4 minutes. In this way, the enzyme reaches the whole surface or the internal plant material, and the enzyme reaction is carried out at a certain temperature for a certain period of time, and the "enzyme decomposition" can be performed. In the "method for producing a reconstitutable dry vegetable material" of the present invention, the enzyme reaction conditions for decomposing the "enzyme" may be based on the conditions of the type of the plant material to be used. For example, when the plant material is carrot or lotus root, it can be reacted in a refrigerator of 4 ° C for about 12 to 30 hours, and then left at 45 to 60 ° C for 20 to 40 minutes to carry out an enzyme reaction. In the plant material which has been subjected to the "enzyme decomposition" in this manner, the enzyme contained in the plant material is deactivated, and the plant material is dried to produce the "recoverable dry vegetable material" of the present invention. Here, the deactivation of the enzyme can be carried out by any conventional method. For example, a machine that can adjust temperature and humidity by steam convection, and the plant material can be heated at 70 to 12 Torr, humidity 10 to 00% for 5 to 12 minutes, 323976 12 201244649 method, and the like. If the enzyme is deactivated to adjust the heat, it is especially good because the surface of the vegetable material does not dry = go = added water. ❿^Removal of the vegetal origin of the "enzyme decomposition" by the above-mentioned works. "Fresh or heat-treated vegetal origins are based on the permission for the labeling of special-purpose foods, etc. (Food Safety, Japan Ministry of Health, Labour and Welfare) The Food and Drug Administration's Food Safety Minister's Notice, "February 21, 2005", "Tests for Foods for People with Difficulty and Difficulty (4), Most of the Plant Materials (4) Retracted /" 1.5xl〇W^^^ For example, the method of "recoverable dry botanical raw material" of the present invention can be directly used as a method of "reducing the money". Such a "drying" method may, for example, be cold drying, 敎=drying, frying drying, microwave drying, oil drying, drying, vacuum drying, and the like. ^When it is cold; when the dried plant material is brought into contact with the hot water such as hot water to be wet, the plant material after restoration = the same color and shape as before drying; It is a particularly good method because it can be restored with high precision, such as flavor and hardness. The "recoverable dry raw material" of the present invention produced by such a production method has high storage stability and is easily handled or distributed at normal temperature. In this way, the "recovery" of the "recoverable dry vegetable material" can be made 323976 13 201244649 The dry plant material is wetted by water such as water or hot water. For example, the water used for "recovering the moisture of j" may be, for example, a temperature of 15 to 20. Water of about 〇 or hot water of a temperature of about 95 to 10 ° C. In addition, in addition to water or hot water, angiography may be used. A solution solution, a seasoning liquid or the like is used as the water for "restoration" of the present invention. By taking a botanical raw material that is "restored" with a "contrast agent solution", the patient can directly perform an angiographic examination (X-ray examination, VF^Video Fluorography' for evaluating the functions of the mouth, throat, esophagus, and digestive tract. Swallowing beta heat ~ examination), CT (coinputed tomography, computed tomography), 3DCT (Three-dimensional CT, three-dimensional computed tomography), MRI (Magnetic Resonance Imaging), PET (p〇sitron Emission Tomography, Orthodox Radiography)荨). In addition, the "vegetable raw material" which is "recovered" by the "flavoring liquid" can be directly taken into food as a raw material without being conditioned. The contrast agent contained in the "contrast agent solution" of the present invention may be any conventional contrast agent. For example, it includes iodixanol, iohexol, iopamidol, iomeprol, iopromid, ioversol, and ifosol. Ioxilan, iotrolan, amidotrizoic acid, iotroxic acid, meglumine iothalamate, iotalamic acid, 峨Ioxaglic acid, meglumine, moth poppy 323976 14 201244649 ethyl ester of iodinated po卯y-seed oil fatty acid or iopaanoic acid a component iodine contrast agent; a C (Gadolinium) compound contrast agent containing, as a main component, a meglumine gadopentetate or a Gadoteridol; and a barium sulfate, ammonium ferric citrate or the like as a main component Iron oxide contrast agent. Further, it is also preferred to use one or more of these types. Among them, as the male contrast agent, for example,
Visipaque(DaiichiSankyo 股份有限公司製）、i〇pamir〇n (拜耳藥品股份有限公司製）等。 本發明中用以「復原」之「造影劑溶液」，係可將該 等造影劑溶解在水等溶劑，調製成為濃度5〇%wt以下、較 佳為30%wt以下、更佳為25%wt以下。特佳為將該「造影 劑溶液」之溫度加熱為常溫至1〇(rc左右，以進行「復原」。 此外，本發明中用以「復原」之「調味液」，係指加 入，味用調味料或食品添加物等所調製之增味用液。藉由 H2」’可將伴隨「復原」而經增味之植物性原料直 使用作為「調味料」 者，可舉例如pH調整劑、 亦可係視用途及偏好而以 者。 之食品添加物，可為習知之任意 增黏劑等。本發明之「調味液」 某形式調配調味料或食品添加物 本發明中用以「復原之「细土 + 〆 或食品添加物等溶解在水未液」，係可將· 以下、^ 4，調製成為濃度50 較佳為30%wt以下、更佳蛊9I；：G/ 「 尺往馮25%wt以下。較佳j 323976 · 15 201244649 該「調味液」之溫度設為20至100°C左右，惟特佳係加熱 至40°C左右以激發調味液的風味，而進行「復原」。 調味料係可為任意者，可舉例如砂糖、食鹽、醋、酸 桔醋、調味酸桔醋（酸桔醋醬油）、醬油、魚露、味增、酒、 味琳、烏斯特醬（Worcester sauce)、番茄醬、蠔油、对鼓 油（kecap manis)、莎莎醬（salsa)、參巴醬（Sambal sauce)、辣椒醬（chili sauce)、芥末（mustard)、油脂、 辣油、腐乳、辛香料、香草（herb)、咖哩粉、醬料、醬汁、 沾麵醬、壽喜燒醬汁、甜味劑、增味劑、食品萃取物、柴 魚ifj湯、昆布面湯、飛魚尚湯等高湯，或雞汁高湯等，可" 為該等中之一種或組合兩種以上。 此外’ pH調整劑為任意者皆可，可舉例如鹽酸、酒石 酸、己二酸、檸檬酸、葡萄糖酸、琥珀酸、醋酸、酒石酸、 碳酸、乳酸、焦構酸、延胡索酸、蘋果酸或填酸與該等酸 之鈉鹽、鉀鹽、鈣鹽、鎂鹽等金屬鹽，可為該等中之一種 或組合兩種以上。 此外，作為增黏劑（增黏安定劑），可舉例如食品多醣 類。食品多醣類可舉例如殿粉、卡特蘭多聽（curd 1 an )、果 膠、瓜爾膠4此『811111)、三仙膠（紐11让&1^11111)、大瑪琳籽 膠（tamarind seed gum)、纖維素、葡甘露聚糖 (glucomannan)、鹿角菜苷（carrageenan)、丙二醇、綾曱 纖維素鈉（CMC)、阿拉伯膠、黃蓍勝（tragacanth gum)、車 前籽膠（psyllium seed gum)、塔拉膠（Tara Gum)、海藻酸 (alginicacid)、富塞蘭藻膠（Furcellaran)、果膠、結蘭 323976 16 201244649 膠（gel lan gum)、聚三葡萄糖（pul lulan)、曱殼素或刺槐 豆膠（locust bean gum)等，亦可為該等中之一種或組合兩 種以上。 此外，本發明之「調味液」，亦可係視所需而包含如 阿魏酸（ferulic acid)之抗氧化劑；如精胺酸、麩胺酸、 甘油之胺基酸或維生素類以及礦物質類者。 包含如此成分之本發明之「調味液」，只要係以水、 熱湯或是乙醇等醇類作為溶劑者即可，亦可為將該等中之 一種或組合兩種以上作為溶劑者。 就復原方法而言，只要是藉由使本發明之可復原之乾 燥植物性原料接觸水、熱湯等水分，使其成為濕潤狀態， 而可成為等同於乾燥前之植物性原料的方法即可，可為任 意方法。 方法 例如，可於本發明之可復原之乾燥植物性原料滴入、 塗佈或是喷霧、水、熱水、造影劑溶液或調味液等水分， 亦可將錢原料浸潰於該等之中。❹卜，亦可視所需而將 復原後之植物性原料以直接成為適合食用的溫度之方式， 使用蒸汽對流等方法-邊進行加濕—邊進行加溫而復原。 作為具體的復原方法，可舉例如下述丨.至4.所述之 1·對可復原之乾燥植物性原料添加 、 佳為4倍重量之熱水後，靜置3分鐘 ° 1以上、較 以 復原 以卜，更佳為1〇至15分鐘左右 ’較佳為5分鐘 吏該乾燥植物性原料 323976 17 201244649 2·對可復原之乾燥植物性原料添加3倍重量以上、 較佳為4倍重量之水後，靜置15分鐘’較佳為靜置較15 分鐘長之時間，以使5玄乾燥植物性原料復原。 3. 對可復原之乾燥植物性原料添加3倍重量以上、 較佳為4倍重量之造影劑溶液後，靜置3分鐘以上，較佳 為5分鐘以上，更佳為10至15分鐘左右，以使該乾燥植 物性原料復原。 4. 對可復原之乾燥植物性原料添加為3倍重量以 上、較佳為4倍重量之調味液後，靜置3分鐘以上，較佳 為5分鐘以上’更佳為1〇至15分鐘左右，以使該乾燥植 物性原料復原。 藉由本發明而得之「可復原之乾燥植物性原料」，復 原後之狀態係與乾燥前的植物性原料具有相同的顏色、形 狀等外觀。亦即，乾燥前的植物性原料保持植物性原料原 本的顏色或形狀之情況下，復原後之植物性捕亦保持植 物性原料原本的顏色或形狀。 在此，保持「植物性原料原本的顏色、形狀」，係指 經酵素分料處理後、乾燥前的植物性祕，與植物性原 料本身、或為了酵錢理而經去除灰汁操作等之植物性原 料保持相同的顏色和形狀；再將其乾職，經復原之植物 性原料亦具有相同的顏色或形狀。 此外’藉由本發明所得之「可復原之乾燥植物性原 料」，係在經復原之狀態下具有與乾燥前的植物性原料相同 的口感者°亦即’於乾燥前的植物性原料保持植物性原料 323976 201244649 原本的口感時 本的口感。 復原後的植物性原料亦保持植物性原料原 八在此，保持「植物性原料原本的口感」，係指經酵素 二解等處理後、乾燥前的植物性原料，保持與將生鮮或是 一” 喿作專之植物性原料進行加熱處理後攝取之植物 性原料相Ιϊ]&σ感；再將其乾驗，經復原之植物性原料 亦具有相同的口感。 此外，藉由本發明所得之「可復原之乾燥植物性原 料」，，在經復原之狀態下具有與乾燥前的植物性原料相同 ' 亦即，乾燥前的植物性原料保持植物性原料之 香氣原本㈣味時，復純的植難原料 物 料原本的風味。 才徂初f生席 、，此保持「植物性原料原本的風味」，係指經酵素 二解等處理後、乾燥前的植物性原料，保持與將生鮮或是 經除灰汁操料之植物性原料進行加熱處理後攝取之植物 性原料相同的風味；再將其錢後，職原 亦具有相同的風味。 計 一藉由本發明所得之「可復原之乾燥植物性原料」，係 將紅酵素分解之「生鮮或是經加熱處理之植物性原料」進 行乾燥者，而會有賴制狀態較生鮮之㈣性原料或僅 經加熱處理之植物性原料更為軟質化之情形。 乾燥前的植物性原料，在依據「關於特別用途食品的 標示許可等（食安發第G21測號，日本厚生勞 局食品安全部長通知，平成21年2月21日）」所記載之= 323976 19 201244649 嚥困難者用食品之試驗方法」進行測定時，在經軟質化壓 縮應力未達2. 0xl04N/m2、較佳為未達1. 5xl〇4N/m2、更佳 為未達1.0xl04N/m2之條件軟質化情形下，本發明之「可復 原之乾燥植物性原料」於經復原之階段亦具有相同的硬度。 只要是此種藉由本發明而得之r可復原之乾燥植物性 原料」，即可將經復原者直接作為咀嚼/吞嚥困難者用的食 品原料。 此外，本發明之可復原之乾燥植物性原料，係在被復 原之狀態下具有與乾燥前之植物性原料相同的營養素者。 當乾燥前之植物性原料所具有之任—營養素，皆與例如在 進行為了卿的除灰汁操作等之後經啊水煮2()秒之川 燙（blanching)處理等植物性原料的營養素為同等量時，復 原後的植物性频亦保持與該絲前之義性闕同等量 的營養素。 亦即，乾燥前之植物性原料之營養素皆與「五訂 =補日本食品標準成分表（科學技術/學術審議會/資源調 -/刀科會報告書，日本文部科學省，平成17年i月％日）」 植物性原料具有同等量的營養素時，復原後的植 :性原料亦保持與該乾燥前之植物性原料同等量的營養 惟本 以下，雖騎實❹詳細地朗本發， 發明並不限定於該等實施例。 (實施例） [原料/材料] 323976 20 201244649 1·植物性原料 1) 胡蘿蔔 將胡蘿蔔去皮/取除不良部位後，大致切為一片為 5g、1 Og或15g之大小，並浸潰於水中以除灰汁。 2) 蓮藕 將蓮藕去皮後，切為厚度約l〇mm、l〇g之半圓形，並 浸潰於水中以除灰汁。 2.酵素處理液 1) 酵素處理液A(含海藻醣） 酵素處理液A(含海藻醣），係將lwt%或5wt%之半纖維 素酶（hemicellulase amano 90(Amano-enzyme 股份有限公 司製））、與作為雙糖類之25wt%海藻醣（林原商事股份有限 公司製）溶解於〇. 020M檸檬酸緩衝液（pH5. 0)而調製。Visipaque (manufactured by Daiichi Sankyo Co., Ltd.), i〇pamir〇n (manufactured by Bayer Pharmaceuticals, Inc.), etc. In the "contrast agent solution" for "restoration" in the present invention, the contrast agent may be dissolved in a solvent such as water to prepare a concentration of 5% by weight or less, preferably 30% by weight or less, more preferably 25%. Below wt. It is particularly preferable to heat the temperature of the "contrast agent solution" to a normal temperature to about 1 Torr (recycled). In addition, the "flavoring liquid" used in the present invention for "restoration" means adding and flavoring. A flavoring liquid prepared by seasoning or a food additive, etc., by using H2"', a plant material which is flavored by "recovery" can be used as a "seasoning material", for example, a pH adjuster, The food additive may be any known tackifier or the like. The "flavoring liquid" of the present invention may be used in the present invention for "recovering". "fine soil + 〆 or food additives, etc. dissolved in water," can be adjusted to a concentration of 50, preferably 30% by weight or less, more preferably 蛊9I;: G/ " 25% by weight or less. Preferably, j 323976 · 15 201244649 The temperature of the "flavoring liquid" is set to about 20 to 100 ° C, but the best is heated to about 40 ° C to stimulate the flavor of the seasoning liquid, and "recover" The seasoning can be any, for example, sugar, salt, vinegar, acid Vinegar, flavored sour vinegar (sour vinegar soy sauce), soy sauce, fish sauce, miso, wine, taste, worcester sauce, ketchup, oyster sauce, kecap manis, salsa sauce (salsa), Sambal sauce, chili sauce, mustard, grease, spicy oil, fermented bean curd, spice, herb, curry powder, sauce, sauce, sauce , sukiyaki sauce, sweetener, flavor enhancer, food extract, firewood ifj soup, kumbu noodle soup, flying fish soup, etc., or chicken broth, etc., can be one of these or In combination, the pH adjuster may be any of them, and examples thereof include hydrochloric acid, tartaric acid, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, carbonic acid, lactic acid, pyroic acid, fumaric acid, A metal salt such as malic acid or acid and a sodium salt, a potassium salt, a calcium salt or a magnesium salt of the acid may be one or a combination of two or more. Further, as an adhesion promoter (tackifying stabilizer) For example, food polysaccharides may be mentioned. Curtland (curd 1 an ), pectin, guar 4 (811111), Sanxian (New 11 let & 1^11111), tamarind seed gum, cellulose, Glucomannan (glucomannan), carrageenan, propylene glycol, sodium strontium cellulose (CMC), gum arabic, tragacanth gum, psyllium seed gum, tara gum (Tara) Gum), alginic acid, furcella, fucoidan, pectin, lan 323976 16 201244649 gel (lan lan gum), polytriglucose (pul lulan), chitin or locust bean gum (locust) Bean gum), etc., may be one or a combination of two or more of these. Further, the "flavoring liquid" of the present invention may contain an antioxidant such as ferulic acid as needed; for example, arginine, glutamic acid, amino acid or vitamins of glycerin and minerals Class. The "flavoring liquid" of the present invention containing such a component may be one of or a combination of two or more of them, as long as it is a solvent such as water, a hot soup or an alcohol such as ethanol. In the method of restoring, the reconstituted dry plant material of the present invention may be brought into a wet state by bringing it into contact with water such as water or hot soup, and may be a method equivalent to the vegetable material before drying. Can be any method. For example, the reconstitutable dry vegetable material of the present invention may be dripped, coated or sprayed, water, hot water, contrast solution or seasoning liquid, etc., or the money material may be impregnated in the same. in. In addition, it is also possible to restore the plant material which has been restored to the temperature which is suitable for eating, and to use a method such as steam convection, which is humidified, and can be recovered by heating. As a specific recovery method, for example, the following 丨. to 4. 1 is added to the reconstitutable dry vegetable material, preferably 4 times the weight of hot water, and then allowed to stand for 3 minutes and 1 or more. More preferably, it is from about 1 to about 15 minutes, preferably 5 minutes, and the dried vegetable material is 323976 17 201244649. 2. Adding 3 times or more, preferably 4 times, weight to the reconstitutable dry vegetable material. After the water, it is allowed to stand for 15 minutes. It is better to stand still for 15 minutes longer to recover the 5 Xuan dry vegetable material. 3. After adding a contrast agent solution of 3 times by weight or more, preferably 4 times by weight to the reconstitutable dry vegetable material, it is allowed to stand for 3 minutes or longer, preferably 5 minutes or longer, more preferably 10 to 15 minutes or so. The dried vegetable material is recovered. 4. After adding a seasoning liquid of 3 times by weight or more, preferably 4 times by weight to the reconstitutable dry vegetable material, it is allowed to stand for 3 minutes or more, preferably 5 minutes or more, and more preferably 1 to 15 minutes or so. In order to restore the dried vegetable material. The "recoverable dry vegetable material" obtained by the present invention has the same color and shape as the vegetable material before drying. That is, in the case where the plant material before drying retains the original color or shape of the plant material, the plant-based capture after restoration also maintains the original color or shape of the plant material. Here, the term "the original color and shape of the vegetable material" refers to the plant secret after the enzyme ingredient treatment, the plant secret before drying, the plant material itself, or the plant for removing the ash juice for the sake of the yeast. The raw materials are kept in the same color and shape; they are then used, and the reconstituted vegetable materials have the same color or shape. In addition, the "recoverable dry vegetable material" obtained by the present invention has the same mouthfeel as the vegetable material before drying in the restored state, that is, the plant material before drying is kept plant-like. Raw material 323976 201244649 Original taste when the taste of this. The plant material after the restoration is also kept in the original plant material, and the "original taste of the plant material" is maintained. It refers to the plant material which is treated by the enzyme two-solution and dried, and is kept fresh or fresh.植物 专 专 专 专 专 专 专 专 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物 植物"Recoverable dry vegetable material" is the same as the vegetable material before drying in the restored state. That is, the plant material before drying maintains the original aroma of the plant material (4), and the complex is pure. The original flavor of the planting material. It is the beginning of the first birth, and the "original flavor of botanical raw materials" refers to the plant material that has been treated with the enzyme two-solution and dried before it is kept, and is maintained with fresh or ash-removing plants. The raw material is the same flavor of the plant material that is ingested after the heat treatment; and after the money is used, the original product also has the same flavor. According to the "recoverable dry vegetable material" obtained by the present invention, the "green or heat-treated plant material" which is decomposed by red enzyme is dried, and the raw material which is relatively fresh is used. Or the case where only the heat-treated plant material is softened. The vegetative raw materials before the drying, according to the "Specifications for the use of special-purpose foods, etc. (Guangan G21 measurement number, the Minister of Food Safety of the Japanese Ministry of Health and Welfare, February 21, 2011)" = 323976 19x44N/m2, preferably less than 1. 5xl〇4N/m2, more preferably less than 1.0xl04N/, measured by the test method for foods for people with pharyngeal dysfunction. In the case where the condition of m2 is softened, the "recoverable dry vegetable material" of the present invention has the same hardness at the stage of recovery. As long as it is such a dry botanical raw material which can be restored by the present invention, the reconstituted person can be directly used as a food material for those who have difficulty in chewing/swallowing. Further, the reconstitutable dry vegetable material of the present invention has the same nutrient as the vegetable material before drying in the state of being restored. The nutrients of the plant-based raw materials, such as boiled for 2 () seconds after the operation of the ash-removing juice for the sake of the ash-removing juice treatment, etc. At the time of the amount, the plant frequency after the restoration also maintains the same amount of nutrients as the silky scorpion. That is, the nutrients of the plant raw materials before drying are the same as the "five-set = supplement Japanese food standard ingredient list (Science and Technology / Academic Review / Resource Tuning - / Knife Science Council Report, Japan Ministry of Education, Ministry of Education, Science and Technology, Heisei 17) When the plant material has the same amount of nutrients, the planted material after the restoration also maintains the same amount of nutrients as the plant material before drying, and the following is the case. The invention is not limited to the embodiments. (Example) [Materials/Materials] 323976 20 201244649 1·Phytochemicals 1) Carrots Peel the carrots/removal of the defective parts, roughly cut into pieces of 5g, 1 Og or 15g, and immersed in water. In order to remove the ash juice. 2) Lotus root After peeling the lotus root, cut it into a semi-circle with a thickness of about l〇mm and l〇g, and immerse it in water to remove the ash juice. 2. Enzyme treatment solution 1) Enzyme treatment solution A (containing trehalose) Enzyme treatment solution A (containing trehalose), which is 1 wt% or 5 wt% hemicellulase (hemicellulase amano 90 (manufactured by Amano-enzyme Co., Ltd.) )), prepared by dissolving 25 wt% trehalose (manufactured by Hayashibara Co., Ltd.) as a disaccharide in 〇. 020 M citrate buffer (pH 5.0).
2) 酵素處理液B 酵素處理液B，係將lwt%或5wt%之半纖維素酶 (hemicellulase amano 90(Amano-enzyme 股份有限公司 製））溶解於0. 020M檸檬酸緩衝液（pH5. 0)而調製。 [植物性原料之軟化] 1.胡蘿蔔 藉由下述步驟1)至4)，製造經軟質化之胡蘿蔔。軟 質化之胡蘿g的大小、酵素處理液所含之酵素濃度及酵素 反應時間係分別示於表1。 1)將上述1. 1)之任一胡蘿g以飽和蒸氣調理機於槽 内溫度120°C進行10分鐘加熱處理。 323976 21 201244649 2) 以相對於胡蘿蔔的重量為20%wt之方式加入酵素 處理液（於實施例1、2A、3至13係使用酵素處理液A ;於 實施例2B係使用酵素處理液B)，於減壓下（-G. 095MPa)含 浸2分鐘x6次。 3) 將上述2)之胡蘿蔔收納於4°C的冰箱内3小時或 16小時後，收納於45°C的恆溫室内30分鐘，進行酵素反 應。 4) 將上述3)之胡蘿蔔藉由蒸汽對流於槽内溫度70°C 加熱40分鐘，以進行酵素去活化處理，製造經軟質化的胡 蘿蔔。 2.蓮藕 藉由下述1)至4)之步驟，製造經軟質化之蓮藕。 軟質化之酵素處理液所含之酵素量及酵素反應時間係分別 示於表2。 1) 將上述1. 2)之蓮藕以飽和蒸氣調理機於槽内溫度 120°C進行30分鐘加熱處理。 2) 以相對於蓮藕的重量為20%wt之方式加入酵素處 理液，於減壓下（-0. 095MPa)含浸2分鐘x6次。 3) 將上述2)之蓮藕收納於4°C的冰箱内3小時或16 小時後，收納於45°C的恆溫室内30分鐘，進行酵素反應。 4) 將上述3)之蓮藕藉由蒸汽對流於槽内溫度70°C加 熱40分鐘，以進行酵素去活化處理，製造經軟質化的蓮藕。 [可復原之乾燥植物性原料之製造方法] 將上述經軟質化之植物性原料分別藉由強風冷凍機 323976 22 201244649 (Blast Freezer)QXF-006SF5(福島工業股份有限公司製） 急速冷凍，並藉由冷凍乾燥機FDU-11〇〇型（東京理化器 股份有限公司製）於盤架溫度20。(：進行冷凍乾燥，製造可 復原之乾燥植物性原料。 [可復原之乾燥植物性原料之復原] 藉由下述1)至4)之任一復原條件，復原上述所製 造之可復原之乾餘植物性原料。具體之復原條件係如表j 或表2所示。 復原條件 1. 對可復原之乾餘植物性原料添加4倍會晉+ & I里^^熱水 後，靜置5分鐘，以使原料復原。 2. 對可復原之乾燦植物性原料添加4倍重量之& 後’靜置15分鐘，以使原料復原。 3·對可復原之乾燥植物性原料添加4倍重量之造今 劑溶液後’靜置5分鐘，以使原料復原。 〜 造影劑為Visipaque，以成為25%wt之方式溶解於水 而調製’以加熱為約l〇〇〇C者作為造影劑溶液。 4.對可復原之乾燥植物性原料添加4倍重量之調味 液後，靜置5分鐘，以使原料復原。 將市售之調味酸桔醋以成為25%wt之方式溶解於水而 調製，以加熱為約4(TC者作為調味液。 [比較例] 將上述1 · 1)之胡蘿蔔，或2 )之蓮藕作為植物性原 323976 23 201244649 料，比較以下述比較例丨至7所調製者 比較例1.藉由將植物性原料n之胡蘿蔔（5§)於95 C水煮2分鐘以進行殺青處理。將其瀝水後，依照上述[可 復原之乾燥植物性原料之製造方法]，進行急速冷凍、冷凍 乾燥，得到乾燥原料。將此以復原條件丨進行復原。 比較例2.藉由將植物性原料1)之胡蘿蔔（l〇g)進行 與比較例1)相同的處理而得到乾燥原料。將此以復原條 件1進行復原。 比較例3.藉由將植物性原料1)之胡蘿蔔（15g)進行 與比較例1)相同的處理而得到乾燥原料。將此以復原條 件1進行復原。 比較例4.以與比較例2)相同之方式調製之乾燥原 料，以復原條件2進行復原。 料 =:件==。2)相同之方式調製之乾燥原 # ^ 〇2) ^ 復原條件1進行復原。4理而_乾燥原料。將此以 二=:作：性原料之實施例1至 示於表1。此外，將上述2 2與比較作"至6之復原條件 實施例1G至i3之軟f 之蓮锅作為植物性原料之 _ 原條件、與比較例7之 201244649 復原條件示於表2。 [表1 ] 胡蘿S之軟質化條件 復原條件 (水分之種類/時間） 大小 酵素濃度 時間 實施例 1 5 g 5% 1 6小時 1 (熱水/5分鐘） 2A, 2B 1 0 g 5% 1 6小時 1 (熱水/5分鐘） 3 1 5 g 5% 1 6小時 1 (熱水/5分鐘） 4 1 0 g 5% 3小時 1 (熱水/5分鐘） 5 1 0 g 1% 1 6小時 1 (熱水/5分鐘） 6 1 0 g 1% 3小時 1 (熱水/5分鐘） 7 1 0 g 5% 1 6小時 2 (水/15分鐘） 8 1 0 g 5% 1 6小時 3 (造影劑溶液/5分鐘） 9 1 0 g 5% 1 6小時 4 (調味液/5分鐘） 比較例 1 5 g — — 1 (熱水/5分鐘） 2 1 0 g — — 1 (熱水/5分鐘） 3 1 5 g 一 — 1 (熱水/5分鐘） 4 1 0 g — 2 (水/15分鐘） 5 1 0 g — — 3 (造影劑溶液/5分鐘） 6 1 0 g — 一 4 (調味液/5分鐘） [表2] 蓮藕之軟質化條件 復原條件 (水分之種類/時間） 大小 酵素濃度 時間 實施例 10 1 0 g 5% 1 6小時 1 (熱水/5分鐘） 11 1 0 g 5% 3小時 1 (熱水/5分鐘） 12 1 0 g 1% 1 6小時 1 (熱水/5分鐘） 13 1 0 g 1% 3小時 1 (熱水/5分鐘） 比較例 7 1 0 g — — 1 (熱水/5分鐘） [評估] 對實施例1至13、比較例1至7所得之胡蘿蔔及蓮藕 進行下述評估項目之調查，評估結果示於表3至8。 1.官能評估（n=10) 323976 25 201244649 以五階段評估外觀（顏色/形狀）、口感、風味等三項 百 評估係進行調查「經乾燥、復原後之植物性原料相對 於乾燥刚之植物性原料，係維持乾燥前之植物性原料原本 的外觀（顏色/形狀）、口感（硬度）為何種程度」。評估之階 段如以下所示。 [五階段評估] ◎ ◎:復原後之植物性原料與乾燥前之植物性原料同 専為適於直接作為食品、或是食品的製造材料之狀態。 ◎:復原後之植物性原料與乾燥前之植物性原料幾乎 同等’為適於直接作為食品、或是食品的製造材料之狀態。 〇：復原後之植物性原料雖與乾燥前之植物性原料 不同，惟係適於直接作為食品、或是食品的製造材料之狀 態。 △:復原後之植物性原料與乾燥前之植物性原料不 同’為不適於直接作為食品、或是食品的製造材料之狀態。 X:復原後之植物性原料與乾燥前之植物性原料完全 不同’為不適於直接作為食品、或是食品的製造材料之狀 態。 將各官能檢查員（paneler)之評估分數=5分、◎ =4分、〇=3分、Λ=2分、x=l分）進行二次換算，以其平 均值為5. 〇至4· 5分者為◎◎、4. 5至3· 5分者為◎、3. 5 至2· 5分者為〇、2. 5至1.5分者為△、1.5至1.〇分者為 X之方式進行評估。 323976 26 201244649 2·復原性（硬度）之評估 使用潛變儀（creep meter) RE2-33005B(山電股份有 限公司製）’以測疋速度1 Omm/s、0 20mm柱塞（plunger)、 溫度20±2°C，進行測定乾燥前之植物性原料與復原後之植 物性原料之硬度。硬度之測定係依據「關於特別用途食品 的標示許可等（食安發第0212001號，日本厚生勞動省藥食 品局食品安全部長通知，平成21年2月21日）」所記載之 「吞11燕困難者用食品之試驗方法」。 分別測定各實施例、比較例之乾燥前之植物性原料與 復原後之植物性原料（n=3)，由其平均值藉由式丨求出差'而 評估硬度的變化。 硬度差係以未達UW者為復魏較高（高），未達 .0x10者之復原性為t等程度（中），1Q 5 原性較低（低）之料進行評估。 上者為復 [式1 ] 硬度，)之差=|復原後之植物性原料之硬度（平均 )乾燥刖之植物性原料之硬度（平均值）丨（絕對值） 將胡蘿s作為植物性原料之實施例丨i 9、比較例i 之官能評估、復原性評估等結果，示於表3至7。此 官：連耦作為植物性原料之實施例10 i 13、比較例7 月b评估、復原性評估等結果，示於表8。 323976 27 201244649 [表3] 因原料大小造成之差異 實施例 (原料重量） l(5g) 2A(10g) 2B(10g) 3(15g) 官能 外觀 ◎ ◎ 〇 ◎ 評估 口感 ◎◎ ◎◎ ◎◎ ◎◎ 風味 ◎◎ ◎◎ ◎◎ ◎◎ 復原性 尚 高 硬度差 l.HxlO3 5.31x10 2. 68xl03 9. 29xl03 如表3(實施例1至3)所示，植物性原料的大小無論 為5g、10g或15g之任一者，經復原之乾燥胡蘿蔔係維持 與乾燥前經軟質化之胡蘿蔔為相同之外觀、口感、風味及 硬度等，復原性為高。 此外，將經不含海藻醣之酵素處理液B軟質化之胡蘿 蔔進行復原時，復原性同樣為高。該等植物性原料之乾燥 前、乾燥後及復原後的照片如第1圖所示。 [表4] 因酵素濃度/反應時間造成之差異 實施例 (酵素濃度/反應時間） 4(5%/3 小時） 5(1°/。/16 小時） 6(1%/3 小時） 官能評估 外觀 ◎ ◎ ◎ 口感 ◎◎ ◎◎ ◎◎ 風味 ◎◎ ◎◎ ◎◎ 復原性 尚 硬度差 4. 58x103 2.94χ103 1.30χ103 323976 28 201244649 如表4(實施例4至6)所示，就植物性原料的軟質化 而言，係不因酵素分解之反應條件而有大差異，經復原之 乾燥胡蘿蔔皆維持與乾燥前經軟質化之胡蘿葡相同之外 觀、口感、風味及硬度’復原性為高。該等植物性原料之 乾燥前、乾燥後及復原後的照片如第2圖所示。 [表5] 因復原方法造成之差異 實施例(復原條件） 7(復原條件2) 8(復原條件3) 9(復原條件4) 官能 外觀 ◎◎ ◎ - 評估 口感 ◎◎ 一 ◎◎ 風味 ◎◎ 一 - 復原性 高 尚 硬度差 8. 49xl〇2 9. 02x102 8. 38x1 〇2 如表5(實施例7)及表3(實施例2A)所示，以熱水或 水復原之乾燥胡蘿蔔，皆維持與乾燥前經軟質化之胡蘿蔔 相同之外觀、口感、風味及硬度，復原性為高。 此外，如表5(實施例8、9)所示’以造影劑溶液或調 味液復原之乾燥胡蘿蔔，其外觀、風味、口感等雖依分別 所含之造影劑或調味料而有所變化，惟硬度係與乾燥前經 軟質化之胡蘿菌為同等。又，經調味液復原者（實施例9) 係可直接作為食品食用。該等植物性原料之乾燥前、乾燥 後及復原後的照片如第3圖所示。 323976 29 201244649 [表6] 比較例：因原料大小造成之差異 比較例（原料重量） l(5g) 2(10g) 3(15g) 官能 外觀 X X X 評估 口感 X X X 風味 Δ Δ Δ 復原性 低 低 低 硬度差 1.52x10s 2. 09χ105 1.56x10s [表7] 比較例：因復原方法造成之差異 比較例（復原條件） 4(復原條件2) 5(復原條件3) 6(復原條件4) 官能 外觀 X X — 評估 口感 △ - X 風味 Δ - - 復原性 低 低 低 硬度差 1.25x10s 1.72x10s 1.23xl05 如表6、7 (比較例1至6)所示，用以比較而製造之乾 燥胡蘿蔔所復原者，皆無法維持與乾燥前經軟質化之胡蘿 蔔為相同之外觀、口感、風味及硬度，復原性為低。該等 植物性原料之乾燥前、乾燥後及復原後的照片如第4圖及 第5圖所示。 323976 30 201244649 [表8] 因 酵素濃度/反應時間造成之差異The 020M citrate buffer (pH 5. 0). The enzyme solution B is a solution of the 5% 5% 5% by weight of the hemicellulose enzyme (hemicellulase amano 90 (manufactured by Amano-enzyme Co., Ltd.)). And modulation. [Softening of vegetable raw materials] 1. Carrots Softened carrots were produced by the following steps 1) to 4). The size of the softened carrot, the enzyme concentration contained in the enzyme treatment solution, and the enzyme reaction time are shown in Table 1, respectively. 1) Heat the carrots of any of the above 1.1) by a saturated steam conditioner at a bath temperature of 120 ° C for 10 minutes. 323976 21 201244649 2) The enzyme treatment solution was added in such a manner that the weight of the carrot was 20% by weight (the enzyme treatment liquid A was used in the examples 1, 2A, 3 to 13 and the enzyme treatment liquid B was used in the example 2B). , impregnation for 2 minutes x 6 times under reduced pressure (-G. 095 MPa). 3) The carrot of the above 2) was stored in a refrigerator at 4 ° C for 3 hours or 16 hours, and then stored in a constant temperature room at 45 ° C for 30 minutes to carry out an enzyme reaction. 4) The carrot of the above 3) was heated by steam convection at a temperature of 70 ° C for 40 minutes to carry out an enzyme deactivation treatment to produce a softened carrot. 2. Lotus roots Softened lotus roots are produced by the following steps 1) to 4). The amount of enzyme and the reaction time of the enzyme contained in the softened enzyme treatment solution are shown in Table 2, respectively. 1) The lotus root of the above 1.2) was heated by a saturated steam conditioner at a bath temperature of 120 ° C for 30 minutes. 2) The enzyme treatment solution was added in an amount of 20% by weight relative to the weight of the lotus root, and impregnated for 2 minutes x 6 times under reduced pressure (-0.095 MPa). 3) The lotus root of the above 2) was stored in a refrigerator at 4 ° C for 3 hours or 16 hours, and then stored in a constant temperature room at 45 ° C for 30 minutes to carry out an enzyme reaction. 4) The lotus root of the above 3) was heated by a steam convection at a temperature of 70 ° C for 40 minutes to carry out an enzyme deactivation treatment to produce a softened lotus root. [Manufacturing method of the reconstitutable dry vegetable material] The above-mentioned softened vegetable material is rapidly frozen by a strong air refrigerator 323976 22 201244649 (Blast Freezer) QXF-006SF5 (made by Fukushima Industry Co., Ltd.) The freeze dryer FDU-11(R) (manufactured by Tokyo Chemicals Co., Ltd.) was placed at a tray temperature of 20. (: lyophilization is carried out to produce a reconstitutable dry vegetable material. [Recovery of reconstitutable dry vegetable material] The reconstitutable dryness produced by the above is restored by any of the following restoration conditions 1) to 4) The remaining vegetable raw materials. The specific recovery conditions are shown in Table j or Table 2. Restoration conditions 1. Add 4 times to the restorative dry plant material and then heat it for 5 minutes to restore the raw materials. 2. Add 4 times the weight of the reconstitutable dry can plant material and then rest for 15 minutes to restore the material. 3. Add 4 times the weight of the reconstituted vegetable material to the solution and let stand for 5 minutes to recover the raw material. ~ The contrast agent is Visipaque, which is dissolved in water so as to be 25% by weight, and is prepared as a contrast solution by heating to about 1 〇〇〇C. 4. After adding 4 times the weight of the seasoning liquid to the reconstitutable dry vegetable material, it was allowed to stand for 5 minutes to restore the raw material. The commercially available flavored citrus vinegar was dissolved in water so as to be 25% by weight, and was heated to about 4 (TC as a seasoning liquid. [Comparative Example] The carrot of the above 1 · 1), or 2) Lotus root was used as the vegetative original 323976 23 201244649, and the comparison was carried out in the following comparative examples to 7 . Comparative Example 1. The greening treatment was carried out by boiling the vegetable raw material n carrot (5 §) at 95 C for 2 minutes. After draining, it is rapidly frozen and freeze-dried in accordance with the above [method of producing a reconstitutable dry vegetable material] to obtain a dried raw material. This will be restored in the recovery condition. Comparative Example 2. The dried raw material was obtained by subjecting the carrot (1〇g) of the vegetable material 1) to the same treatment as in Comparative Example 1). This is restored with a recovery condition of 1. Comparative Example 3. The dried raw material was obtained by subjecting the carrot (15 g) of the vegetable material 1) to the same treatment as in Comparative Example 1). This is restored with a recovery condition of 1. Comparative Example 4. The dried raw material prepared in the same manner as in Comparative Example 2) was restored under the recovery condition 2. Material =: piece ==. 2) Drying method prepared in the same way # ^ 〇2) ^ Restoration condition 1 is restored. 4 rational and _ dry raw materials. This is shown in Table 1 as Example 1 of the following: Further, Table 2 shows the conditions of the above-mentioned 2 2 and the recovery conditions of the softening of Examples 1G to i3 as the botanical raw materials and the 201244649 restoration conditions of Comparative Example 7. [Table 1] Softening conditions of carrots S Restoration conditions (type of water/time) Size enzyme concentration time Example 1 5 g 5% 1 6 hours 1 (hot water / 5 minutes) 2A, 2B 1 0 g 5% 1 6 hours 1 (hot water / 5 minutes) 3 1 5 g 5% 1 6 hours 1 (hot water / 5 minutes) 4 1 0 g 5% 3 hours 1 (hot water / 5 minutes) 5 1 0 g 1% 1 6 hours 1 (hot water / 5 minutes) 6 1 0 g 1% 3 hours 1 (hot water / 5 minutes) 7 1 0 g 5% 1 6 hours 2 (water / 15 minutes) 8 1 0 g 5% 1 6 hours 3 (contrast solution / 5 minutes) 9 1 0 g 5% 1 6 hours 4 (flavoring liquid / 5 minutes) Comparative Example 1 5 g - 1 (hot water / 5 minutes) 2 1 0 g - 1 (hot water/5 minutes) 3 1 5 g one - 1 (hot water / 5 minutes) 4 1 0 g - 2 (water / 15 minutes) 5 1 0 g - 3 (contrast solution / 5 minutes) 6 1 0 g - a 4 (flavoring liquid / 5 minutes) [Table 2] Softening conditions of lotus roots Recovering conditions (type of water/time) Size of enzyme concentration time Example 10 1 0 g 5% 1 6 hours 1 (hot water / 5 minutes) 11 1 0 g 5% 3 hours 1 (hot water / 5 minutes) 12 1 0 g 1% 1 6 hours 1 (hot water / 5 minutes) 13 1 0 g 1% 3 hours 1 (hot water / 5 minutes) Comparative Example 7 1 0 g - 1 (hot water / 5 minutes) [Evaluation] The carrots and lotus roots obtained in Examples 1 to 13 and Comparative Examples 1 to 7 were subjected. The survey of the evaluation items is presented in Tables 3 to 8. 1. Functional evaluation (n=10) 323976 25 201244649 A five-stage evaluation of the appearance (color/shape), taste, flavor, and other three evaluation lines was conducted to investigate the "dried, restored plant material relative to the dry plant. The raw material is the original appearance (color/shape) and the mouthfeel (hardness) of the plant material before drying. The stage of evaluation is as follows. [Five-stage evaluation] ◎ ◎: The plant material after the restoration is the same as the plant material before drying, and is a state suitable for direct use as a food or a food material. ◎: The plant material after the restoration is almost the same as the plant material before drying, and is a state suitable for direct use as a food or a food material. 〇: The plant material after restoration is different from the plant material before drying, but it is suitable for direct use as a food or food manufacturing material. △: The plant material after the restoration is different from the plant material before drying, and is a state in which it is not suitable for directly as a food or a food material. X: The plant material after the restoration is completely different from the plant material before drying, and is not suitable for use as a food or a food manufacturing material. The average score of the evaluation score of each panel inspector = 5 points, ◎ = 4 points, 〇 = 3 points, Λ = 2 points, x = 1 points, and the average value is 5. 〇 to 4 · 5 points are ◎ ◎, 4. 5 to 3 · 5 points are ◎, 3. 5 to 2 · 5 points are 〇, 2. 5 to 1.5 points are △, 1.5 to 1. The way of X is evaluated. 323976 26 201244649 2. Evaluation of restorability (hardness) using creep meter RE2-33005B (made by Yamato Co., Ltd.) to measure the speed of 1 Omm/s, 0 20 mm plunger, temperature The hardness of the plant material before drying and the plant material after the restoration was measured at 20 ± 2 °C. The measurement of the hardness is based on the "Licenses for the labeling of special-purpose foods, etc. (Food and Safety, No. 0212001, Minister of Food Safety of the Ministry of Health, Labour and Welfare, Food and Drug Administration, February 21, 2011)" Test methods for foods for people with difficulty." The plant material before drying and the plant material after the restoration (n = 3) of each of the examples and the comparative examples were measured, and the change in hardness was evaluated from the average value of the difference by the formula '. The difference in hardness is determined by the fact that the UW is not higher (high) than the UW, and the restorability of the 0x10 is t (the middle) and the 1Q 5 is lower (low). The difference is the hardness of the compound [1] hardness, the hardness of the plant material after the restoration (average), the hardness of the plant material after drying (average value) 丨 (absolute value) Examples of the raw materials 丨i 9. The results of the functional evaluation and the restorative evaluation of Comparative Example i are shown in Tables 3 to 7. This official is shown in Table 8 for the results of Example 10 i 13 , Comparative evaluation, July b evaluation, and restorative evaluation. 323976 27 201244649 [Table 3] Difference in raw material size Example (raw material weight) l (5g) 2A (10g) 2B (10g) 3 (15g) Functional appearance ◎ ◎ 〇 ◎ Evaluation of texture ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ In either case, the restored dried carrot maintains the same appearance, texture, flavor, hardness, and the like as the softened carrot before drying, and has high restorability. Further, when the carrot which is softened by the trehalose-free enzyme treatment liquid B is restored, the restorability is also high. Photographs of these plant materials before, after, and after the restoration are shown in Fig. 1. [Table 4] Differences due to enzyme concentration/reaction time Example (enzyme concentration/reaction time) 4 (5%/3 hours) 5 (1°/./16 hours) 6 (1%/3 hours) Functional evaluation ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ □ The softness is not greatly affected by the reaction conditions of the enzyme decomposition, and the restored dried carrots maintain the same appearance, texture, flavor, and hardness as the softened coriander before drying. . Photographs of these plant materials before, after, and after the restoration are shown in Fig. 2. [Table 5] Differences in the recovery method (restoration conditions) 7 (restoration conditions 2) 8 (restoration conditions 3) 9 (restoration conditions 4) Functional appearance ◎ ◎ ◎ - Evaluation of texture ◎ ◎ ◎ ◎ flavor ◎ ◎ I-Responsive high hardness difference 8. 49xl〇2 9. 02x102 8. 38x1 〇2 As shown in Table 5 (Example 7) and Table 3 (Example 2A), dry carrots recovered with hot water or water, It maintains the same appearance, mouthfeel, flavor and hardness as the softened carrot before drying, and has high recovery. Further, as shown in Table 5 (Examples 8 and 9), the appearance, flavor, texture, and the like of the dried carrots which were reconstituted with the contrast solution or the seasoning liquid vary depending on the contrast agent or the seasoning contained separately. However, the hardness is equivalent to the softened Rhizoctonia before drying. Further, the reconstituted liquid (Example 9) can be directly consumed as food. Photographs of these plant materials before, after drying and after restoration are shown in Fig. 3. 323976 29 201244649 [Table 6] Comparative Example: Difference in raw material size Comparative example (weight of raw material) l (5g) 2 (10g) 3 (15g) Functional appearance XXX Evaluation of taste XXX Flavor Δ Δ Δ Resilience low and low hardness Difference 1.52x10s 2. 09χ105 1.56x10s [Table 7] Comparative example: Difference due to recovery method Comparative example (restoration condition) 4 (Recovery condition 2) 5 (Recovery condition 3) 6 (Recovery condition 4) Functional appearance XX - Evaluation Mouth Δ - X flavor Δ - - Resilience low and low hardness difference 1.25x10s 1.72x10s 1.23xl05 As shown in Tables 6 and 7 (Comparative Examples 1 to 6), the dried carrots produced by comparison cannot be recovered. Maintaining the same appearance, texture, flavor and hardness as the softened carrot before drying, the recovery is low. Photographs of these plant materials before, after, and after the restoration are shown in Figures 4 and 5. 323976 30 201244649 [Table 8] Differences due to enzyme concentration/reaction time
,如表8(實施例10至13)所示，植物性原料的軟質化 $不因酵素分解之反應條件而有大差異，經復原之乾燥蓮 藕皆維持與乾燥前經軟質化之蓮藕為相同之外觀、口感、 風味及硬度，復原性為高。 另—方面，用以比較而製造之乾燥蓮藕所復原者（比 較例7)，其風味雖與乾燥前經軟質化之蓮藕近似，惟無法 維持口感，硬度亦不充分’屬復原性不;^者。該等植物性 原料之乾燥前、乾燥後及復原後的照片如第7圖所示。 (產業上之可利用性） 依據本發明’可提供一種不拘原料大小，而可確實地 復原並維持外觀、口感、風味、硬度等之可復原之乾燥植 物性原料。本發明之可復原之乾燥植物性原料由於即使係 被復原之狀態外觀仍良好，為高營養且高風味者，故可作 為夕種食品之製造材料。此外，由於本發明之可復原之乾 323976 31 201244649 燥植物性原料，亦可藉由造影劑或調味料而復原為維持硬 度之狀態，故可直接作為食品等攝取。此外，以乾燥狀態 亦可長時間保存，而可廣泛流通。 【圖式簡單說明】 第1圖係表示植物性原料（胡蘿蔔）於乾燥前、乾燥後 以及復原後的照片之圖（實施例1至3)。 第2圖係表示植物性原料（胡蘿蔔）於乾燥前、乾燥後 以及復原後的照片之圖（實施例4至6)。 第3圖係表示植物性原料（胡蘿8 )於乾燥前、乾燥後 以及復原後的照片之圖（實施例7至9)。 第4圖係表示植物性原料（胡蘿蔔）於乾燥前、乾燥後 以及復原後的照片之圖（比較例1至3)。 第5圖係表示植物性原料（胡蘿蔔）於乾燥前、乾燥後 以及復原後的照片之圖（比較例4至6)。 第6圖係表示植物性原料（蓮藕）於乾燥前、乾燥後以 及復原後的照片之圖（實施例10至13、比較例7)。 【主要元件符號說明】 無。 323976 32As shown in Table 8 (Examples 10 to 13), the softening of the vegetable material is not greatly different depending on the reaction conditions of the enzyme decomposition, and the restored dried lotus root is maintained to be the same as the softened lotus root before drying. The appearance, texture, flavor and hardness are high in resilience. On the other hand, the restorer of the dried lotus roots produced by comparison (Comparative Example 7) has a flavor similar to that of the softened lotus root before drying, but it cannot maintain the taste and the hardness is insufficient. By. Photographs of these plant materials before, after, and after the restoration are shown in Fig. 7. (Industrial Applicability) According to the present invention, it is possible to provide a reconstitutable dry phytochemical material which can reliably restore and maintain the appearance, texture, flavor, hardness and the like regardless of the size of the raw material. The reconstitutable dry plant material of the present invention is excellent in appearance and can be used as a material for the production of the kiwi food because it has a good appearance and is highly nutritious and highly flavorful. Further, since the reconstitutable dry material of the present invention 323976 31 201244649 can be restored to a state of maintaining hardness by a contrast agent or a seasoning, it can be directly taken as food or the like. In addition, it can be stored in a dry state for a long time, and can be widely distributed. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing photographs of the plant material (carrot) before drying, after drying, and after restoration (Examples 1 to 3). Fig. 2 is a view showing photographs of the vegetable material (carrot) before drying, after drying, and after restoration (Examples 4 to 6). Fig. 3 is a view showing photographs of the vegetable material (Carrot 8) before drying, after drying, and after restoration (Examples 7 to 9). Fig. 4 is a view showing photographs of the plant material (carrot) before drying, after drying, and after restoration (Comparative Examples 1 to 3). Fig. 5 is a view showing photographs of the plant material (carrot) before drying, after drying, and after restoration (Comparative Examples 4 to 6). Fig. 6 is a view showing photographs of the plant material (land lotus root) before drying, after drying, and after restoration (Examples 10 to 13 and Comparative Example 7). [Main component symbol description] None. 323976 32