TW201345427A - Dehydrated vegetable powder and production method therefor - Google Patents

Abstract

Provided is a production method for dehydrated vegetable powder that does not contain additives and that can be quickly reconstituted (reconstituted in about 10 seconds to one minute) to a grated state by adding cold water, and from which the original freshly grated taste and texture of vegetables can be reproduced. The production method for dehydrated vegetable powder has the following: in this order, a step for dehydrating raw vegetables that uses a method other than vacuum freeze drying and a step for vacuum freeze drying; and a vegetable pulverizing step that comes between the step for dehydrating raw vegetables that uses a method other than vacuum freeze drying and the step for vacuum freeze drying, or follows the step for vacuum freeze drying. The production method for dehydrated vegetable powder is characterized by the following: (1) the step for dehydrating raw vegetables that uses a method other than vacuum freeze drying is for dehydrating so that vegetable weight is 10-95wt%, taking raw vegetables as a reference; (2) the step for vacuum freeze drying is for dehydrating so that the water content of vegetables is no more than 5wt%, taking raw vegetables as a reference; and (3) the step for pulverizing is for pulverizing so that the median size of dehydrated vegetable powder is no more than 600mum.

Description

Dry vegetable powder and method of producing the same

The present invention relates to a dried vegetable powder and a method for producing the same, and particularly relates to a state in which a vegetable can be restored in a short time by mixing cold water, and the flavor and taste of the original fresh-grinded vegetable can be reproduced. Dried vegetable powder and its method of manufacture.

As a result of health awareness, we are promoting positive vegetable intake. However, it is difficult to achieve the target intake due to the large amount of daily intake of raw vegetables and the processing of raw foods. .

On the other hand, in the case of a vegetable that has been ground in a muddy state (for example, white radish puree), the volume is small and it is easy to ingest. In addition, vegetables that are ground in a muddy state are easily used in beverages (diluted with water, milk, etc.), smoothie, salads, soups, etc., by adding to instant noodles, pasta, tea, and rice. Miso soup, natto, hot pot dishes, mayonnaise, etc., can easily impart flavor and increase the intake of vegetables. Further, vegetables that are ground in a muddy state are also easily used in dehydrated foods or soft foods, and can be widely used by young children, elderly people, and middle-aged and elderly people.

Although the vegetable which is ground in a muddy state has high availability, it is quite time-consuming to grind the raw vegetable into a muddy form, and it is difficult to use it especially for an elderly person or a single person. Therefore, the development of dry vegetable powder in which the dried vegetable powder is prepared in advance and can be easily changed into a muddy state (recovery) by cold water or warm water is continuously promoted.

For example, Patent Document 1 discloses "a dry product of white radish which is characterized in that after adding water, it can be restored to have a spicy flavor when fresh white radish is ground into a mud." (Application No. 1) . Further, in the paragraphs [0028] and [0029] of Patent Document 1, a method for producing a dried white radish product in which sugar is impregnated into a raw material (white radish) and dried without being frozen is described, and a plurality of methods are used without drying. In the method for producing a dried white radish dried product, according to the paragraph [0030], it is described that by adding water, a sufficient spicy taste and a pungent odor like white radish can be reproduced in a few minutes.

However, when cold water is added to the previously dried vegetable powder to change it into a muddy state, it is restored to a state of being ground into mud, but there is a problem that it takes a few minutes or more and cannot be quickly consumed. Moreover, if warm water is used, the time required for recovery can be shortened, but it is not possible to respond quickly to the expectation of eating in a cool, ground state.

Further, Patent Document 2 discloses a vegetable powder composition, and it is described that the dispersibility to water is improved by containing a polysaccharide tackifier. However, when cold water is added to the vegetable powder composition to restore the state to a pulverized state, there is a problem that the texture (fiber sensation) is damaged by the inclusion of the polysaccharide thickener. And it is difficult to respond to the present day as much as possible without additives, looking forward to It is a demand for 100% vegetable grinding.

Therefore, the current situation has not yet been developed in the conventional dry vegetable powder, which does not contain additives, and can quickly restore the mud state in cold water (about 10 seconds to 1 minute to recover), and can reproduce the original vegetable. The flavor and taste when grinding into a muddy shape.

Prior technical document Patent document

Patent Document 1: Special Publication No. 2008-110955

Patent Document 2: JP-A-2001-17114

The present invention provides a state in which no additives are added, and the mud can be quickly restored by cold water (recoverable in about 10 seconds to 1 minute), and the flavor and taste of the original fresh-grinded vegetables can be reproduced. The dried vegetable powder and the method for producing the same are for the purpose.

The inventors of the present invention conducted intensive studies to solve the problems of the prior art, and found that the manufacturing method having the specific steps can achieve the above purpose, and the present invention has been completed.

That is, the present invention relates to the following dry vegetable powder and a method for producing the same.

A method for producing a dried vegetable powder, which comprises the steps of drying a raw vegetable by a method other than vacuum freeze-drying, and a step of vacuum freeze-drying, and performing a drying step in a method other than vacuum freeze-drying, Between the vacuum freeze-drying step or the vacuum freeze-drying step, there is a step of pulverizing vegetables, and the method for producing the dried vegetable powder is characterized by: (1) the step of drying by a method other than vacuum freeze-drying The step of drying the vegetable by weight based on the raw material vegetables is 10 to 95% by weight, and (2) the vacuum freeze-drying step is based on the raw material vegetables, and the moisture content of the vegetables is 5% by weight. The step of drying is carried out as follows, and (3) the step of pulverizing is a step of pulverizing the dried vegetable powder with a median diameter of 600 μm or less.

2. The method for producing a dried vegetable powder according to the above item 1, wherein the drying step is performed by hot air drying, air drying, far infrared heating, dehumidifying air drying, natural drying, and vacuum. At least one selected from the group consisting of vacuum drying, indirect heating drying, microwave heating drying, and superheated steam drying.

3. The method for producing a dried vegetable powder according to the above item 1, wherein the step of drying the raw vegetable is carried out before the step of drying by a method other than the vacuum freeze-drying.

4. The method for producing a dried vegetable powder according to any one of items 1 to 3 above, which is an unblended additive.

5. The method for producing a dried vegetable powder according to any one of the items 1 to 4, wherein the raw vegetable is a cabbage, a cabbage, a carrot, a turnip, a beetroot, a Japanese squash, a melon, a pumpkin, a sweet pepper. , broccoli, white broccoli, white radish, tomato, onion, shallot, celery, burdock, ginger, green beans, green peas, broad beans, edamame, cucumber, bitter gourd, asparagus, Japanese yam, potato and sweet potato Choose at least one of them.

A dry vegetable powder obtained by the method of any one of the above-mentioned items 1 to 5, which is mixed with cold water at 5 ° C for 10 seconds to 1 minute. Change to the muddy state of the raw vegetables.

Hereinafter, the dried vegetable powder of the present invention and a method for producing the same will be described in detail.

1. Method for producing dried vegetable powder

The method for producing a dried vegetable powder according to the present invention comprises the steps of drying the raw vegetable by a method other than vacuum freeze-drying, and the step of vacuum freeze-drying, and performing the drying step in a method other than vacuum freeze-drying, and Between the vacuum freeze-drying steps, or after the vacuum freeze-drying step, the step of pulverizing vegetables, the method for producing the dried vegetable powder is characterized by: (1) the step of drying by vacuum freeze-drying, The step of drying the vegetable by using the raw material as a reference and making the weight of the vegetable 10 to 95% by weight. (2) The step of vacuum freeze-drying is a step of drying a vegetable having a moisture content of 5% by weight or less based on a raw material vegetable, and (3) a step of pulverizing the dried vegetable powder The step of pulverizing the diameter to 600 μm or less.

The method for producing the dried vegetable powder of the present invention having the above characteristics is carried out by combining the drying conditions other than the specific vacuum freeze-drying, the vacuum freeze-drying conditions and the pulverization conditions, and using the obtained dry vegetable powder in cold water for 10 seconds to 1 minute. In such a short period of time, it can be restored to a state of grinding mud, which can reproduce the flavor and texture of the original vegetable when it is ground into a mud. Further, according to the production method of the present invention, it is possible to return to a state of being ground into a slurry in a short time without using a known additive such as a polysaccharide thickener.

Hereinafter, each step of the production method of the present invention will be described. Further, the raw material vegetables applicable to the production method of the present invention are not limited. For example, (a) a vegetable having a soft fiber and a small solid content; (b) a vegetable having a hard fiber and a small solid content; (c) a vegetable having a large solid content; and any vegetable can be used.

(a) Vegetables having a soft fiber and a small solid content include, for example, Korean cabbage, Chinese cabbage, carrot, turnip, beetroot, sweet pepper, white radish, tomato, onion, shallot, celery, ginger, gherkin, and alfalfa. Melon, bitter gourd, etc. Such vegetables are generally referred to as raw vegetables.

(b) Vegetables having a hard fiber and a small solid content include, for example, broccoli, white broccoli, burdock, asparagus, Japanese squash, pumpkin, green beans, and the like. These vegetables are generally referred to as being eaten after heating (cooked vegetables) Vegetables).

(c) Vegetables having a large solid content include, for example, broad beans, edamame, green peas, potatoes, Japanese yam, and sweet potatoes. In general, beans and potatoes belong to vegetables with a high solid content.

The above-mentioned raw vegetables are more suitable for cabbage, cabbage, carrot, turnip, beetroot, Japanese pumpkin, melon, pumpkin, sweet pepper, broccoli, white broccoli, white radish, tomato, onion, shallot, celery, burdock, raw At least one selected from the group consisting of ginger, green beans, green peas, broad beans, edamame, gherkin, bitter gourd, asparagus, Japanese yam, potato, and sweet potato. Among the raw material vegetables, vegetables having an initial solid content of 30% by weight or less are preferred, and vegetables having a weight of 20% by weight or less are more preferable, and suitable vegetables such as cabbage, cabbage, carrot, turnip, beetroot, pumpkin, and sweet are suitable. At least one of a group of pepper, broccoli, white broccoli, white radish, tomato, and onion.

Drying step other than vacuum freeze drying

The step of drying by a method other than vacuum freeze-drying is a step of drying the vegetable weight based on the raw material vegetables to a weight of 10 to 95% by weight. In this step, the weight of the vegetables is made 10 to 95% by weight and dried. In the present invention, the drying step by the method other than vacuum freeze drying (the step of the above (1)) is the evaporation principle, and the vacuum freeze-drying step (step (2) of the above) may be performed after the step. Make a distinction. In the present specification, the step of drying by a method other than the above-described vacuum freeze-drying is also referred to as "high" hereinafter. Warm or (or normal temperature drying step).

When the raw material vegetables are (a) vegetables having a soft fiber and a small solid content, it is preferably dried to 14 to 50% by weight based on the raw material vegetables, so that the weight of the vegetables is 10 to 50% by weight. More preferably, the drying is preferably 15 to 30% by weight. When the raw material vegetables are (b) vegetables having a hard fiber and a small solid content, it is preferably dried to 20 to 95% by weight based on the raw material vegetables, so that the weight of the vegetables is 14 to 95% by weight. More preferably, the drying is preferably 25 to 40% by weight. When the raw material vegetables are (c) vegetables having a large amount of solid ingredients, it is preferable to dry the vegetables to a weight of 20 to 95% by weight based on the raw material vegetables, and to dry them to 30 to 95% by weight, more preferably, drying. It is 50 to 80% by weight optimal.

The method of performing the drying step at a high temperature or a normal temperature is not particularly limited as long as it is a method other than vacuum freeze-drying and the weight of the vegetable is dried to 10 to 95% by weight. Specific drying methods include hot air drying, air drying, far infrared heating drying, dehumidifying air drying, natural drying (including sun drying), vacuum drying, indirect heating drying, microwave heating drying, and superheated steam drying. The step of drying at a high temperature or at a normal temperature may be carried out by combining one or two or more drying methods. In the step of drying at a high temperature or a normal temperature, it is preferred to dry with hot air from the viewpoint of drying workability and not impairing the original flavor of the vegetables. When drying, it is desirable to dry at a low temperature as much as possible in order to prevent discoloration or the like.

The above-mentioned indirect heat drying refers to a drying method in which heat energy necessary for evaporation is indirectly supplied by heat to the wall by hot air instead of direct heating. Specifically, a drum type drying method can be mentioned. In addition, the above vacuum decompression drying system is equivalent The above drying method of indirect heating and drying is carried out under reduced pressure.

When the high-temperature or normal-temperature drying step is carried out by hot air drying, the drying temperature is preferably 100 ° C or lower (particularly 70 to 50 ° C). The drying time varies depending on the original moisture content of the raw materials, but it is preferably 30 minutes to 1 hour.

Vacuum freeze drying step

The vacuum freeze-drying step is a step of drying the vegetable by using the raw material vegetables as a reference and making the moisture content of the vegetables 5% by weight or less based on the raw material vegetables. In the present invention, the vacuum freeze-drying step refers to the step of (i) freezing the raw vegetable obtained in the above step (1), and (ii) subjecting the raw vegetable in a frozen state under vacuum pressure. The step of drying. Further, since the vacuum freeze-drying step (step (2)) of the drying principle is sublimation, it can be distinguished from the high-temperature or normal-temperature drying step (step (1)) performed before the step.

The conditions of the vacuum freeze-drying are not particularly limited as long as the dried vegetables can obtain the above water content. For example, the condition of freezing in the vacuum freeze-drying step (the above step (i)) is about -20 to -40 ° C, preferably about 3 to 12 hours, about -30 to -40 ° C, preferably about 3 to 4 hours. . Further, the drying under vacuum pressing in the vacuum freeze-drying step (the above step (ii)) is carried out at a drying temperature (drying shed temperature) of 40 to 100 ° C, and a drying time of about 12 to 20 hours is preferred. The vacuum pressure is preferably about 20 to 100 Pa, more preferably about 20 to 70 Pa.

In this step, the amount of water in the vegetables is 5% by weight or less, and vacuum freeze-drying is carried out. The amount of moisture in the vegetables is preferably 3% by weight, and the amount of water in the vegetables is 2 parts by weight. It is more preferable to perform vacuum freeze drying below %. In particular, when the moisture content of the vegetables is 3% by weight or less (more preferably 2% by weight or less), the dried vegetable powder finally obtained has excellent storage stability when stored at room temperature.

Smashing step

In the production method of the present invention, the step of pulverizing the vegetables is carried out between the above-mentioned high-temperature or normal-temperature drying step and the above-described vacuum freeze-drying step, or after the above-described vacuum freeze-drying step. In this step, pulverization is carried out so that the final available vegetable powder has a median particle diameter of 600 μm or less.

The pulverization method is not particularly limited, and a known pulverizer such as an electric grinder or a crusher can be used. The pulverizer can be exemplified by a Hammer mill (built-in air classification mechanism type micro pulverizer, sprayer), a column pulverizer, a jet pulverizer (air flow pulverizer), and a variable hammer mill (over A pulverizer that uses an impact force such as a jet mill; a pulverizer that uses a shearing force such as a high-speed grinder, a cut-off grinder, a feather-type grinder, or an ultra-high-speed cutting pulverizer; a stone shovel, a micro pulverizer, and a granule A pulverizer that uses a grinding force such as a grinder, a pulverizer that uses a compressive force such as a rolling mill, or the like. Among them, it is preferable to pulverize the above vegetables by using a pulverizer using a shearing force, a variable hammer mill, a built-in airflow classifying type micro pulverizer or a column pulverizer, and it is preferable to pulverize the pulverizer using a shearing force. . When the vegetable is pulverized by using the above-mentioned suitable pulverizer, the surface damage of the powder can be obtained less. And dry vegetable powder with uniform powder particles (significant particle size distribution). Fig. 4 is a photograph showing the dry vegetable powder of the present invention obtained by pulverizing broccoli (stem portion) using a pulverizer using a shearing force and a built-in airflow classifying type micro pulverizer as a reference. In Fig. 4(a), the dried vegetable powder obtained by pulverizing by a pulverizer with a shearing force is compared with the dried vegetable powder obtained by pulverizing with a built-in airflow classifying type micropulverizer in Fig. 4(b). The surface of the powder has less unevenness. And the photograph of Fig. 4 was performed by a high-sensitivity 16-bit 3D shape measuring laser microscope VK-X100 manufactured by Keyence Co., Ltd.

The median diameter of the dried vegetable powder finally obtained is preferably 600 μm or less, and more preferably 50 to 400 μm. Further, the 90% cumulative particle size of the dried vegetable powder (the particle diameter when the amount is accumulated to 90%) is preferably 1000 μm or less, more preferably 600 μm or less. The 10% cumulative particle size of the dried vegetable powder (particle diameter when the amount is 10% by weight) is preferably 20 μm or more, more preferably 30 μm or more. More strictly speaking, the 10% to 90% cumulative particle size of the dried vegetable powder is preferably 30 to 600 μm, and the average pulverized particle size is preferably 100 to 400 μm.

Due to the difference in the pulverizer, a dry vegetable powder having a large particle size distribution (unclear particle size distribution) due to a large amount of fine powder of about 10 to 20 μm may be obtained. At this time, the above-mentioned fine powder can be removed by sieving to obtain a dried vegetable powder having a more remarkable particle size distribution.

The numerical value of the particle size in the present specification is measured by the following conditions using "Laser Scattering Particle Size Distribution Analyzer LA-950" manufactured by Horiba, Ltd. Compressed air: 0.3MPa, particle size: Automatic, repeat times: 15,: particle diameter reference: volume, tortuosity (R): organic matter <organic matter (1.600-0.000i)>

In the present invention, the dried vegetable powder has a median diameter of 600 μm or less, and the obtained dried vegetable powder is rapidly cooled in a short time (10 seconds to 1 minute) in cold water or the like. In the state, the original taste (fiber feeling) of the vegetables and the good solubility to cold water and the like can be obtained. A good solubility means that the fine powder is small, and the dried vegetable powder can be dispersed in water without agglomeration, and the vegetable component does not separate from the moisture and precipitates after the restoration. When the median diameter exceeds 600 μm, it takes a long time to recover the dried vegetable powder by cold water or the like, and it is less soluble in water, and the shape retention property is not good, and the vegetable component tends to be separated from moisture.

Other steps

The production method of the present invention has the above-described steps of drying at a high temperature or a normal temperature, a step of vacuum freeze-drying, and a step of pulverizing as an essential step, and may have other steps well known in the preparation of dried vegetable powder. For example, the steps of washing, chopping, and blanching of raw material vegetables are mentioned.

The cutting of the raw material vegetables can be performed in a size that is easy to handle, depending on the type of the raw material vegetables, the subsequent killing of the cyanine, various drying steps, and the like. Various well-known food cutters can be used for cutting, and the size after cutting is generally in the form of a block of about 5 mm or a sheet of about 2 mm.

Killing the oxidative enzymes of vegetables by heating, preventing deterioration or discoloration, softening the tissues, and preventing tissues caused by freezing damaged. Specifically, the raw material vegetables are exposed to hot water or steam at about 90 to 100 ° C for about 1 to 5 minutes. For vegetables such as onions and tomatoes, which are less likely to cause changes in enzymes during processing, and deterioration (color change), there is no need to kill them.

In the case of killing the cyanine or killing the cyanine, a known additive such as sodium chloride, a sour or a pH adjuster, which is intended to maintain the color tone of the vegetable, may be added as needed.

Further, when the pulverization step is carried out between the step of drying at a high temperature or a normal temperature and the vacuum freeze-drying step, it is preferred to further have a step of screening after the vacuum freeze-drying step. It is a dry powder agglomerated by a vacuum freeze-drying step, a dry powder having a median diameter of 600 μm or less, and a step of agglutination.

According to the manufacturing method of the present invention described above, the dried vegetable powder obtained by combining the drying (high temperature or normal temperature drying) conditions other than the specific vacuum freeze drying, and the vacuum freeze-drying conditions and the pulverization conditions can be obtained by using cold water at 10 In a short period of time, the temperature is restored to a muddy state in seconds, and the flavor and taste of the original vegetable when it is ground into a mud can be reproduced. Further, since it is not necessary to use a known additive such as a polysaccharide tackifier, and it is possible to restore the state of being ground into a mud in a short time, it is more practical than the prior art.

2. Dry vegetable powder

The dried vegetable powder obtained by the production method of the present invention can be reconstituted by adding cold water or warm water, and can be easily dispersed and easily recovered. Originally in a muddy state. In particular, when the dried vegetable powder of the present invention is added to cold water at 5 ° C, the state of the mud can be restored in a short period of time of 10 seconds to 1 minute, thereby recreating the flavor of the vegetable when it is just ground into a mud. The taste can be easily changed to an edible state. It is easy to dissolve and can be restored to a muddy state in a short time. One important reason is that the bulk specific gravity of the dried vegetable powder obtained by the production method of the present invention is about 0.3 to 0.7 g/ml (about 0.5~0.6g/ml is better). The specific gravity of the body is larger than that of the dried vegetable powder which is only subjected to vacuum freeze-drying. That is, the dried vegetable powder obtained by the production method of the present invention is smaller and denser than the dried vegetable powder which is only subjected to vacuum freeze-drying.

Further, the dried vegetable powder of the present invention can be obtained by combining high-temperature or normal-temperature drying and vacuum freeze-drying, and can obtain a good appearance, flavor, and mouthfeel in a restored state. That is, when only vacuum freeze-drying is performed, the volume of the dried vegetable powder becomes large (the specific gravity of the body becomes small), and the texture is a paste, and it is difficult to obtain the original fiber feel of the vegetable. On the other hand, when the high temperature or the normal temperature is dried, the mouthfeel is liquid and has no conformality (the vegetable component is easily sedimented), and the flavor is likely to be mixed with a slight deterioration odor (powder odor).

The dried vegetable powder of the present invention can be easily restored to a muddy state by being reconstituted by adding cold water or warm water. The dried vegetable powder or the vegetable which has been reconstituted into a muddy state (the vegetable ground in a muddy state) may be added to water, milk, soy milk, yogurt, fruit juice, bouillon, juice, etc. . The food obtained by the above addition can be widely used for beverages, fruit and vegetable smoothies, salads, soups and the like. Also borrow By mixing or adding to instant noodles, pasta, tea, rice, miso soup, natto, hot pot cuisine, mayonnaise, sauce, etc., it is desirable to simply impart flavor or increase nutritional value, and at the same time increase the intake of vegetables. Related vegetables that are ground in a muddy state are easy to ingest from a small volume, and are also easily used in dehydrated foods or soft foods, and can be used in children's milk-free foods, soft foods for the elderly, and women's diets. A wide range of purposes, such as food and health foods for middle-aged people who value the intake of vegetables. Further, since it is easy to eat and can be used as an opportunity to increase appetite, it is also possible to use pre-meal vegetables for the purpose of suppressing an increase in blood sugar after meals (even as treatment or prevention of diabetes).

The method for producing the dried vegetable powder of the present invention is characterized in that, by combining specific drying conditions other than vacuum freeze-drying, vacuum freeze-drying conditions and pulverization conditions, the dried vegetable powder obtained can be briefly dried in 10 seconds to 1 minute in cold water. In the time of rest, the state of the mud is restored, and the flavor and taste of the original vegetable just after being ground into a mud can be reproduced. Further, according to the production method of the present invention, it is possible to restore the state of being ground into a mud in a short time without using a well-known additive such as a polysaccharide thickener.

Fig. 1 is a photograph of a vegetable which has been reconstituted into a muddy state after adding cold water to the dried vegetable powder obtained in Example 1 for 5 minutes. The photo is based on digital microscopy made by Keyence, Inc. The mirror VHX-2000 is used by photographers.

2] Fig. 2 is a photograph of a vegetable which was returned to a muddy state after adding cold water to the dried vegetable powder obtained in Comparative Example 1 for 5 minutes. The photograph was taken by a digital microscope VHX-2000 manufactured by Keyence Co., Ltd.

3] Fig. 3 is a photograph of the dried vegetable powder obtained in Comparative Example 2, which was returned to the state of the muddy state after adding cold water for 5 minutes. The photograph was taken by a digital microscope VHX-2000 manufactured by Keyence Co., Ltd.

[Fig. 4] Fig. 4 is a view showing the present invention after pulverizing dried vegetable powder (green broccoli stem) by using (a) a shearing force pulverizer or (b) a built-in airflow classifying type micro pulverizer A photo of dry vegetable powder. The photograph was taken by a high-sensitivity 16-bit 3D shape measuring laser microscope VK-X100 manufactured by Keyence Co., Ltd.

[Examples]

Hereinafter, the present invention will be specifically described by way of examples and comparative examples. However, the invention is not limited to the examples.

Example 1: Hot air drying → vacuum freeze drying → pulverization (Korean cuisine)

Prepare raw vegetables (Korean dish: solid content: 7% by weight), remove the cabbage, and cut the leaves into pieces of 2 mm in width to carry out the killing (Steam for 1 minute). After that, it is cooled by cold air.

Next, the weight of the cabbage was reduced to 15% by weight by hot air drying (70 ° C × 30 minutes).

Vacuum freeze drying is then carried out. Specifically, after the dried vegetables are frozen, they are dried (50 to 100 Pa, 40 ° C × 12 hours) to reduce the amount of water to 5% by weight or less.

Next, the dried vegetables were pulverized by a pulverizer using a shearing force. The particle size distribution after the pulverization is as follows.

Particle size distribution measurement result <transmittance (R): 97.7%, median diameter: 282.41434 μm, average pulverized particle diameter: 312.41 798 μm, mode particle diameter: 281.7168 μm, cumulative particle size: 10.00%-96.1533 μm, 90.00%- 557.5270μm>

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (7 g), it did not cause agglomeration in water and quickly dissolved, and returned to a state of being ground in about 30 seconds. It is a state of Korean cuisine that has a fresh appearance, a flavor, and a taste.

Examples 2 to 7: hot air drying → vacuum freeze drying → pulverization (Korean cuisine)

Raw material vegetables (Korean dish: solid content: 7% by weight) were prepared, and the leaf portion was cut into a sheet having a width of 2 mm, and the cyanine was killed (steam for 3 minutes). After that, it is cooled by cold air. Next, hot air drying, vacuum freeze drying, and pulverization were carried out in the same manner as in Example 1. And the drying conditions of vacuum freeze-drying in Examples 2 to 7 are 20 to 100 Pa, 40 ° C × 18 hour. Further, the weight of the vegetables after the hot air drying in Examples 2 to 7, the moisture content of the vegetables after vacuum freeze-drying, and the pulverizer were as described in Table 2 below. Further, the state of recovery after adding cold water (100 cc) at 5 ° C to the dried vegetable powder (7 g) in Examples 2 to 7 is as described in Table 2 below. The particle size distributions of the dried vegetable powders of Examples 2 to 7 are shown in Table 1 below, respectively.

Examples 8 to 12: hot air drying → vacuum freeze drying → pulverization (carrot)

The raw vegetable (carrot: solid content: 12.4% by weight) was prepared, and cut into 5 mm hazelnuts by a dicer, and the cyanine was killed (steam for 3 minutes). After that, it is cooled by cold air. Next, hot air drying, vacuum freeze drying, and pulverization were carried out in the same manner as in Example 1. Further, the drying conditions of vacuum freeze-drying in Examples 8 to 12 were 20 to 100 Pa, and 40 ° C × 18 hours. Further, the weight of the vegetables after hot air drying in Examples 8 to 12, the moisture content of the vegetables after vacuum freeze-drying, and the pulverizer were as described in Table 2 below. Further, the state of recovery after adding cold water (100 cc) at 5 ° C to the dried vegetable powder (12.4 g) in Examples 8 to 12 is as shown in Table 2 below. The particle size distributions of the dried vegetable powders of Examples 8 to 12 are shown in Table 1 below, respectively.

Examples 13 and 14: hot air drying → vacuum freeze drying → pulverization (green broccoli)

Prepare raw vegetables (green broccoli: solid ingredients in the flower department for 12 weights The amount was 0.0% by weight in the stem portion, and the flower portion and the stem portion were opened, and each was cut into a 5 mm hazel shape by a dicer, and the cyanine was killed (steam for 3 minutes). After that, it is cooled by cold air. Next, the broccoli weight was reduced to 25% by weight by hot air drying (70 ° C × 40 minutes). Vacuum freeze drying is then carried out. Specifically, after the dried vegetables are frozen, they are dried (20 to 100 Pa, 40 ° C × 18 hours) to reduce the amount of water to 5% by weight or less. Next, the dried vegetable powder was pulverized by a pulverizer using a shearing force. The particle size distribution after the pulverization is as described in Table 1 below.

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (stem portion: 8 g, flower portion: 12 g), no agglomeration occurred in the water and dissolution rapidly, and both the stem portion and the flower portion were restored to about 20 seconds. Grinded into a muddy state. The appearance, flavor, and taste are all in the state of broccoli that has just been ground into a mud.

Example 15: hot air drying → vacuum freeze drying → pulverization (Japanese pumpkin, pumpkin)

Raw vegetable (Japanese pumpkin, pumpkin: 13.5 wt% solid content) was prepared, and both ends and seeds were removed, and then cut into 5 mm hazelnuts by a dicer, and cyanine was killed (steam for 3 minutes). After that, it is cooled by cold air. Next, the weight of Japanese pumpkin and pumpkin was reduced to 25% by weight by hot air drying (70 ° C × 40 minutes). Vacuum freeze drying is then carried out. Specifically, after the dried vegetables are frozen, they are dried (20 to 100 Pa, 40 ° C × 18 hours) to reduce the amount of water to 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using a shearing force. The particle size distribution after pulverization is as shown in Table 1 below. Said.

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (13.5 g), it did not cause agglomeration in water and quickly dissolved, and returned to a state of being ground in about 30 seconds. The appearance, flavor, and taste are all in the state of Japanese pumpkins and pumpkins that have just been ground into mud.

Example 16: Hot air drying→vacuum freeze drying→crushing (burdock)

Raw material vegetables (burdock: solid content: 14.4% by weight) were prepared, washed, and then cut into 2 mm sheets and immersed in water to remove astringency. After that, the water was drained and the cyanine was killed (steam for 3 minutes). It is then cooled by cold air. Next, the weight of the burdock was reduced to 33.3 wt% by hot air drying (70 ° C × 15 minutes). Vacuum freeze drying is then carried out. Specifically, after the dried vegetables are frozen, they are dried (20 to 100 Pa, 40 ° C × 18 hours) to reduce the amount of water to 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using a shearing force. The particle size distribution after the pulverization is as described in Table 1 below.

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (14.4 g), it did not cause agglomeration in water and quickly dissolved, and returned to a state of being ground in about 30 seconds. The appearance, the flavor, and the mouthfeel are all in the state of a calf that has just been ground into a mud.

Example 17: hot air drying→vacuum freeze drying→pulverization (edamame)

Raw material vegetables (edusa: 28.0% by weight of solid content) were prepared, and boiled in salt water for about 4 minutes, and then cooled with cold water. Then, the edamame kernel was taken out from the pod, and then cut into a 5 mm hazelnut shape by a dicing machine, and dried by hot air (70). °C × 15 minutes) The weight of the edamame was reduced to 80% by weight. Vacuum freeze drying is then carried out. Specifically, after the dried vegetables are frozen, they are dried (20 to 100 Pa, 40 ° C × 18 hours) to reduce the amount of water to 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using a shearing force. The particle size distribution after the pulverization is as described in Table 1 below.

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (28 g), it did not cause agglomeration in water and quickly dissolved, and returned to a state of being ground in about 30 seconds. The appearance, flavor, and mouthfeel are all in a state of edamame that has just been ground into a mud.

Example 18: hot air drying→vacuum freeze drying→crushing (broad bean)

Raw material vegetables (broad bean: solid content: 32.7 wt%) were prepared, and broad beans were taken out from the pods of the raw vegetables. Next, the broad bean was cut into a 5 mm hazel shape by a dicing machine while leaving a thin skin, and the cyanine was killed (steam for 3 minutes). It is then cooled by cold air. The weight of the broad bean was reduced to 50% by weight by hot air drying (60 ° C × 30 minutes). Vacuum freeze drying is then carried out. Specifically, after the dried vegetables are frozen, they are dried (20 to 100 Pa, 40 ° C × 18 hours) to reduce the amount of water to 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using a shearing force. The particle size distribution after the pulverization is as described in Table 1 below.

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (32.7 g), it did not cause agglomeration in water and quickly dissolved, and returned to a state of being ground into a mud in about 40 seconds. The appearance, flavor, and mouthfeel are all in a state of being completely ground into a muddy bean.

Example 19: hot air drying→vacuum freeze drying→pulverization (potato)

Raw material vegetables (potato: solid content: 22% by weight) were prepared, washed, and then peeled off, and cut into 5 mm hazelnuts by a dicing machine to carry out killing (steaming for 3 minutes). It is then cooled by cold air. The weight of the potato was reduced to 33.3 wt% by hot air drying (70 ° C x 50 minutes). Vacuum freeze drying is then carried out. Specifically, after the dried vegetables are frozen, they are dried (20 to 100 Pa, 40 ° C × 18 hours) to reduce the amount of water to 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using a shearing force. The particle size distribution after the pulverization is as described in Table 1 below.

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (22 g), it did not cause agglomeration in water and quickly dissolved, and returned to a state of being ground in about 25 seconds. The appearance, flavor, and taste are all in the state of boiled potatoes that have just been ground into a mud.

Comparative Example 1: Vacuum freeze-drying → pulverization (Korean dish)

Raw material vegetables (Korean dish: solid content: 7 wt%) were prepared, and after removing the cabbage, the leaves were cut into a width of 2 to 3 mm, and the cyanine was killed (steam for 1 minute). After that, it is cooled by cold air.

Next, vacuum freeze drying was carried out. Specifically, after the dried vegetables are frozen, they are dried (50 to 100 Pa, 40 ° C × 24 hours) to reduce the amount of water to 5% by weight or less.

Next, the dried vegetables were pulverized by a pulverizer using a shearing force. The particle size distribution after the pulverization is as follows.

Particle size distribution measurement result <transmittance (R): 98.5%, median diameter: 187.062022 μm, average pulverized particle diameter: 227.58209 μm, mode particle diameter: 213.7966 μm, cumulative particle size: 10.00%-67.8808 μm, 90.00%- 446.7250μm>

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (7 g), it recovered in about 20 seconds, but it was difficult to dissolve because the dried vegetable powder was light and the volume (quantity) was large. In addition, although the flavor is good, there is no taste of the cabbage (fiber sensation), and it is a paste-like taste.

Comparative Example 2: hot air drying → pulverization (Korean cuisine)

Raw material vegetables (Korean dish: solid content: 7 wt%) were prepared, and after removing the cabbage, the leaves were cut into a width of 2 to 3 mm, and the cyanine was killed (steam for 1 minute). After that, it is cooled by cold air.

Next, hot air drying (50 ° C × 150 minutes) was carried out to reduce the moisture content of Korean cabbage to 5% by weight.

Next, the dried vegetables were pulverized by a pulverizer using a shearing force. The particle size distribution after the pulverization is as follows.

Particle size distribution measurement result <transmittance (R): 97.0%, median diameter: 266.15225 μm, average pulverized particle diameter: 302.52237 μm, mode particle diameter: 280.5655 μm, cumulative particle size: 10.00% - 102.0523 μm, 90.00% - 545.3271μm>

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (7 g), it takes about 5 minutes until recovery, and the shape retention property (water retention property) is not good, and the flavor and texture are also lacking in fresh taste of Korean cabbage.

Comparative Example 3: hot air drying → vacuum freeze drying → pulverization (Korean cuisine)

Raw material vegetables (Korean dish: solid content: 7 wt%) were prepared, and after removing the cabbage, the leaves were cut into a width of 2 to 3 mm, and the cyanine was killed (steam for 1 minute). After that, it is cooled by cold air.

Next, the weight of the cabbage was reduced to 15% by weight by hot air drying (70 ° C × 30 minutes).

Vacuum freeze drying is then carried out. Specifically, after the dried vegetables are frozen, they are dried (50 to 100 Pa, 40 ° C × 12 hours) to reduce the amount of water to 5% by weight or less.

Next, the dried vegetables were pulverized by a household electric grinder (National Blender MJ-M3/Dry and Wet Mill / 200 W). The particle size distribution after the pulverization is as follows.

Particle size distribution measurement results <transmittance (R): 98.9%, median diameter: 692.575775 μm, average pulverized particle diameter: 708.77361 μm, mode particle diameter: 731.1581 μm, cumulative particle size: 10.00% - 312.0358 μm, 90.00% - 1117.1012μm>

After adding cold water (100 cc) at 5 ° C to the obtained dried vegetable powder (7 g), the flavor was good, but it took about 5 minutes until recovery, and the shape retention property was not good, and the state in which the cabbage was ground to a mud was not restored.

Description of the symbols in Table 2

*1: Indicates that the high temperature or room temperature drying step is not performed.

*2: indicates that the vacuum freeze-drying step was not performed.

*3: URSCHEL COMITROL PROCESSOR MODEL 1700 Microcut Head (Brade number of sheets): 100 sheets, number of revolutions: 9000 rpm

A: Fresh vegetables are just grinded in appearance, flavor and taste. State of appearance.

B: It is indicated that although the fiber A is lacking in evaluation A, the fresh vegetables are just ground in a muddy state.

C: It means that although the fresh taste is lacking in evaluation A, the fresh vegetables are just ground in a muddy state.

D: It indicates that although the fiber B is lacking in evaluation B, the fresh vegetables are just ground in a muddy state.

E: It means that it is easy to agglomerate in water, and the mouthfeel is a paste-like feeling and the original fiber feeling of the vegetable is not obtained.

F: It means that the shape retention (water retention) is not good, and it is not a state in which the vegetables are just ground into a mud.

Claims (6)

A method for producing a dried vegetable powder, which comprises the steps of drying a raw vegetable by a method other than vacuum freeze-drying, and a step of vacuum freeze-drying, and performing a drying step in a method other than vacuum freeze-drying, and the foregoing Between the vacuum freeze-drying steps, or after the vacuum freeze-drying step, the step of pulverizing vegetables, the method for producing the dried vegetable powder is characterized by: (1) the step of drying by vacuum freeze-drying, The step of drying the vegetable by weight based on the raw material vegetables is 10 to 95% by weight, and (2) the vacuum freeze-drying step is based on the raw material vegetables, and the moisture content of the vegetables is 5% by weight or less. The step of drying, and (3) the step of pulverizing, the step of pulverizing the dried vegetable powder with a median diameter of 600 μm or less. The method for producing a dried vegetable powder according to the first aspect of the invention, wherein the step of drying by a method other than vacuum freeze drying is performed by hot air drying, air drying, far infrared heating, dehumidifying air drying, natural drying, and vacuum. At least one selected from the group consisting of vacuum drying, indirect heating drying, microwave heating drying, and superheated steam drying. The method for producing a dried vegetable powder according to claim 1 or 2, further comprising the step of blanching the raw vegetable before the step of drying by a method other than the vacuum freeze-drying. The method for producing a dried vegetable powder according to any one of claims 1 to 3, which is an unblended additive. The method for producing a dried vegetable powder according to any one of claims 1 to 4, wherein the raw vegetable is a cabbage, a cabbage, a carrot, a turnip, a beetroot, a Japanese squash, a melon, a pumpkin, a sweet pepper. , broccoli, white broccoli, white radish, tomato, onion, shallot, celery, burdock, ginger, green beans, green peas, broad beans, edamame, cucumber, bitter gourd, asparagus, Japanese yam, potato and sweet potato Choose at least one of them. A dry vegetable powder obtained by using the method for producing a method according to any one of the first to fifth aspects of the present invention, which is mixed with cold water at 5 ° C for 10 seconds to 1 minute. Change to the muddy state of the raw vegetables.