WO2012132590A1

WO2012132590A1 - Method for producing reconstitutable dry plant material

Info

Publication number: WO2012132590A1
Application number: PCT/JP2012/053449
Authority: WO
Inventors: 伸悟梅根
Original assignee: イーエヌ大塚製薬株式会社
Priority date: 2011-03-25
Filing date: 2012-02-15
Publication date: 2012-10-04
Also published as: TW201244649A; JP2012200196A

Abstract

Provided is a reconstitutable dry plant material which can be surely reconstituted while retaining the appearance, texture, taste, hardness and so on of a starting material regardless of the size of the starting material. A reconstitutable dry plant material, which can be surely reconstituted while retaining the appearance, texture, taste, hardness and so on of a starting material regardless of the size of the starting material, is obtained by contacting a fresh or heated plant material with an enzyme treatment solution containing an enzyme, thus enzymatically digesting the plant material and then freeze-drying the same.

Description

Method for producing a recoverable dry plant material

The present invention relates to a method for producing a recoverable dry plant material. More particularly, the present invention relates to a method for producing a recoverable dry plant material by drying an enzyme-decomposed plant material in contact with an enzyme.

In recent years, a technique for drying a food material by freeze drying or the like has been used for the purpose of preserving the food material in a recoverable state.
For example, in Patent Document 1, dry food is obtained for use in instant soup, instant ramen, and the like. The dried food of Patent Document 1 is characterized in that the restoration expandability is large by adjusting the water content of cabbage, Chinese cabbage, etc. cut into small pieces by hot air drying, etc., and then freeze-drying with a combination of different water content. is there.
Patent Document 2 also provides freeze-dried shrimp. The freeze-dried shrimp of Patent Document 2 is immersed in an aqueous solution containing glucose, glucose oxidase and hydrogen peroxide-degrading enzyme, then immersed in an aqueous solution containing sodium bicarbonate, and then boiled and freeze-dried. When restored with hot water, it has a characteristic of showing a boiled shrimp-like texture.
Patent Document 3 discloses a method for enhancing umami by treating an onion crushed with a food processor with a saccharide-degrading enzyme or the like. And it is disclosed that the lyophilized onion obtained by this method can be used for seasonings, spices, instant noodles and the like. Thus, foodstuffs obtained by utilizing drying techniques such as freeze-drying are widely used mainly in the production of foods that can be cooked instantly.

In addition, attempts have been made to store the softened food material in a recoverable state for persons with difficulty in chewing / swallowing by this drying technique.
For example, in Patent Document 4, a food material that is frozen or thawed after freezing and a degrading enzyme are placed in the packaging material and vacuum-packed, etc., and the flexible food material is cooked quickly. Freezing and drying are disclosed. And in this literature, it confirmed that what refrigerated and preserved what softened the burdock diagonally cut | disconnected diagonally to thickness 3mm, and returned to hot water has the hardness which is good for chewing .
In addition, the inventors of the present application have also processed and softened animal food ingredients such as trimne meat and pork thigh meat after freeze-drying and restoring them with water, hot water, etc. This has been confirmed (Japanese Patent Application No. 2010-029444).

However, plant materials that have been cut into small pieces, crushed with a food processor, or about 3 mm thick have been confirmed to be recoverable after drying, but are used for boiled foods. As for the plant-based material having such a size that can be eaten, a material that can be reliably restored while maintaining the appearance, texture, flavor and the like has not been obtained. Therefore, it is desired to provide a dry plant material that can be sufficiently restored regardless of the size of the material.

Japanese Patent No. 4126695 Japanese Patent No. 4344294 JP 2003-102417 A Japanese Laid-Open Patent Publication No. 2008-11794

The object of the present invention is to provide a dry plant material that can be reliably restored while maintaining the appearance, texture, flavor, hardness, etc. before drying regardless of the size of the material.

As a result of diligent research to solve the above-mentioned problems, the present inventors contacted an enzyme-treated solution containing an enzyme with a raw or heat-treated plant material, decomposed the enzyme, and then dried the material. Discovered that a dried plant material that can be reliably restored, maintaining the appearance, texture, flavor, hardness, etc. before drying, even when it is a particularly large material, regardless of size, has been completed, and the present invention has been completed. It came to do.

That is, the present invention relates to the following methods (1) to (7) for producing a recoverable dry plant material, the recoverable dry plant material obtained by the method, and the like.
(1) A method for producing a recoverable dry plant material comprising the following steps 1) and 2).
1) An enzyme-treated solution containing one or more enzymes having at least one of cellulase activity, hemicellulase activity, pectinase activity, amylase activity or protease activity is brought into contact with a raw or heat-treated plant material. Step 2) Enzymatic degradation of raw or heat-treated plant material 2) After inactivating the enzyme contained in the enzyme treatment solution of 1) above, drying the plant material (2) The method for producing a recoverable dry plant material according to (1) above, wherein the enzyme is brought into contact with a raw or heat-treated plant material according to any one of 1) to 3).
1) Immerse a raw or heat-treated plant material in an enzyme treatment solution containing an enzyme 2) Apply an enzyme treatment solution containing an enzyme to a raw or heat-treated plant material 3) Raw or heat-treated (3) The method for producing a recoverable dry plant material according to (1) or (2) above, wherein the plant material is coated with an enzyme treatment solution containing an enzyme.
(4) The recoverable dry plant material according to any one of the above (1) to (3), wherein the plant material is dried by freeze drying, hot air drying, fly drying, or microwave drying. Manufacturing method.
(5) A recoverable dry plant material produced by the method according to any one of (1) to (4) above.
(6) The reconstituted dry plant material according to (5) above, which can be reconstituted with water, a contrast medium solution or a seasoning liquid.
(7) A plant material obtained by restoring the recoverable dry plant material according to (5) or (6) above with water, a contrast medium solution or a seasoning solution.

According to the present invention, it is possible to provide a dry plant material that can be reliably restored in a state in which the appearance, texture, flavor, hardness and the like before drying are maintained regardless of the size of the material. The reconstituted dry plant material of the present invention looks good even in a reconstituted state, is highly nutritious and has a high flavor, and can be used for the production of various foods. Further, the recoverable dry plant material of the present invention can be stored in a dry state and widely distributed.
Furthermore, if the reconstituted dry plant material of the present invention is softened by enzyme treatment before drying, and if it remains softened even after reconstitution, the reconstituted one is As it is, it can be effectively used as a food material for the production of softened foods for the elderly, foods for postoperative patients, swallowing foods, baby foods and the like. Such a reconstituted dry plant material of the present invention can be reconstituted while maintaining its hardness even with a contrast agent or a seasoning, so that the reconstituted dry plant material can be directly ingested as food.

FIG. 4 is a view showing photographs of a plant material (carrot) before drying, after drying and after restoration (Examples 1 to 3). FIG. 6 is a view showing photographs of a plant material (carrot) before drying, after drying and after restoration (Examples 4 to 6). FIG. 9 is a view showing photographs of a plant material (carrot) before drying, after drying and after restoration (Examples 7 to 9). FIG. 3 is a view showing photographs of a plant material (carrot) before drying, after drying and after restoration (Comparative Examples 1 to 3). FIG. 6 is a view showing photographs of a plant material (carrot) before drying, after drying and after restoration (Comparative Examples 4 to 6). FIG. 6 is a view showing photographs of a plant material (lotus root) before drying, after drying and after restoration (Examples 10 to 13 and Comparative Example 7).

The “restorable dry plant material” of the present invention is a dried plant material that can be eaten as food, and is wetted by contacting the dried product with water such as water or hot water. When it is in a state, it refers to a plant material that can be restored while maintaining the appearance, texture, flavor, hardness, etc. of the same color, size, and shape as the plant material before drying.
That is, in the present invention, when the reconstituted dry plant material is brought into a wet state by bringing it into contact with water such as water or hot water, the reconstructed plant material can be recognized as being almost equivalent to the plant material before drying. What can be a thing is called "recoverable".
In the “recoverable dry plant material” of the present invention, the dry plant material is wetted by a contrast agent solution obtained by adding a contrast agent to water such as water or hot water, or a seasoning solution containing a seasoning. When it is in a state, the appearance, texture, flavor, etc. change depending on the contrast agent and seasoning contained in the water, but the plant can be restored while maintaining the same hardness as the plant material before drying Also includes sex materials. In this case, “restorable” means that the plant material after restoration can maintain substantially the same hardness as the plant material before drying.

As the “plant material” that can be used in the present invention, any plant material that can be eaten as food may be used. For example, broccoli of leafy vegetables, spinach, cabbage, komatsuna, Rape blossoms, Chinese cabbage, lettuce, onion, cauliflower, green beans, young corn or persimmon, fruit green pepper, cucumber, pumpkin, eggplant, tomato, zucchini or paprika, root vegetables such as carrot, radish, lotus root, burdock, etc. Peas, soybeans, green soybeans, broad beans, potato sweet potatoes, potatoes, taros, fruit apples, peaches, strawberries, melons, grapes, mangoes, bananas, tangerines, mushrooms (fungi) shiitake, maitake, eringi , Shimeji, mushrooms or rice, wheat, barley, rye, wheat, acne, , Barnyard grass, corn, buckwheat, include grains such as amaranth.

These “vegetable materials” may be “vegetable materials” other than those frozen or thawed after freezing, and must be raw (fresh) plant materials or heated plant materials. Is particularly preferred.
Here, "raw or heat-treated plant material" includes "raw or heat-treated plant material" dried, dried and then wetted with water, "raw or heat-treated The plant material etc. which canned the plant material etc. which were made can be included.

The “restorable dry plant material” of the present invention is a product produced by any conventionally known production method as long as it is a production method capable of producing the “restorable dry plant material” of the present invention. May be. For example, it is preferably produced by a production method including the following steps 1) and 2).
1) An enzyme-treated solution containing one or more enzymes having at least one of cellulase activity, hemicellulase activity, pectinase activity, amylase activity or protease activity is brought into contact with a raw or heat-treated plant material. 2) a step of enzymatically degrading a raw or heat-treated plant material 2) a step of deactivating the enzyme contained in the enzyme treatment solution of the above 1) and then drying the plant material

As used herein, “raw or heat-treated plant material” can include “plant material” as it is or cut according to the food to be cooked, and the size is not particularly limited. If the food you want to cook is boiled food, stew, curry, etc., and you want to use a vegetable material in a size that can be eaten, cut it in a size that will make it 5g or more, 10g or more, or 15g or more. This can be used as a “vegetable material”. Regardless of size, the “restorable dry plant material” of the present invention can be reliably restored while maintaining its appearance, texture, flavor, hardness and the like.

"Enzyme having at least one activity of cellulase activity, hemicellulase activity, pectinase activity, amylase activity or protease activity" is any enzyme known in the art as long as it has these activities. Alternatively, it may be prepared independently or commercially available. For example, commercially available products include hemicellulase amano 90 (manufactured by Amano Enzyme) having cellulase activity and hemicellulase activity, maceroteam 2A (manufactured by Yakult Pharmaceutical Co., Ltd.) having pectinase activity, and the like, and has amylase activity. Biozyme A (manufactured by Amano Enzyme) and protease P “Amano” 3G (manufactured by Amano Enzyme) having protease activity are also included. In the production of the recoverable dry plant material of the present invention, one enzyme may be used, or two or more enzymes may be combined.

In addition, “contacting an enzyme-treated solution containing an enzyme with a raw or heat-treated plant material” refers to placing the plant material in a state where the plant material can be brought into contact with the enzyme. Immerse the heat-treated plant material in an enzyme-treated solution containing an enzyme 2) Apply an enzyme-treated solution containing an enzyme to a raw or heat-treated plant material, or 3) Raw or heat-treated plant material Examples thereof include a method of applying an enzyme treatment solution containing an enzyme to the material. A plant material may be stabbed with an injection needle or the like, and an enzyme may be injected (injected). By bringing the plant material into contact with the enzyme contained in the enzyme treatment solution, the enzyme spreads over the entire surface of the plant material or inside.

“Enzyme treatment solution” means one or more enzymes having at least one of cellulase activity, hemicellulase activity, pectinase activity, amylase activity or protease activity in water, citrate buffer, acetate buffer, phosphate It can be prepared by dissolving in a buffer solution or the like. The enzyme contained in the enzyme treatment solution may have any concentration that can produce the “softened plant material” of the present invention. For example, the enzyme is preferably contained so as to be 0.3 wt% or more, more preferably 1 wt% or more, and further preferably 5 wt% or more.
Further, the “enzyme treatment solution” may contain disaccharides such as trehalose, sucrose, maltose, and lactose in addition to the enzyme. The disaccharide contained in the enzyme treatment solution may be a concentration useful in the production of the “restorable dry plant material” of the present invention, but is contained in an amount of 5 to 30 wt%, more preferably 20 to 25 wt%. It is preferable.
2) Applying an enzyme-treated solution containing an enzyme to a raw or heat-treated plant material, or 3) Sprinkling an enzyme-treated solution containing an enzyme on a raw or heat-treated plant material, etc. When contacting the material, a small amount of enzyme treatment solution may be used. For example, the enzyme treatment solution to be used may be an enzyme treatment solution of 50 wt% or less, more preferably 5 to 25 wt%, based on the weight of the plant material.

In addition, after making the enzyme treatment liquid containing an enzyme contact a raw or heat-treated plant material, a reduced pressure treatment may be performed in order to efficiently promote enzymatic degradation of the plant material. The reduced pressure treatment is performed for the purpose of allowing the enzyme contained in the enzyme treatment solution to penetrate into the plant material.
Here, “reduced pressure treatment” refers to placing a raw or heat-treated plant material in contact with an enzyme treatment solution containing an enzyme under a reduced pressure of 20 kPa or less, more preferably 10 kPa or less. The “decompression treatment” may be performed by any conventionally known method or device. Examples of such an apparatus for “depressurization” include a diaphragm type dry vacuum pump DAU-100H (manufactured by ULVAC KIKOH Co., Ltd.).

The “decompression treatment” is performed by, for example, 1) immersing a raw or heat-treated plant material in an enzyme-treated solution containing an enzyme, etc. In the case of “contacting the material”, the plant material may be immersed in the enzyme treatment solution at least once under reduced pressure.
In addition, 2) Applying an enzyme treatment solution containing an enzyme to a raw or heat-treated plant material, or 3) Sprinkling an enzyme treatment solution containing an enzyme to a raw or heat-treated plant material, etc. In the case of “contacting an enzyme-treated solution containing an enzyme with a raw or heat-treated plant material”, it is preferable to perform “decompression treatment” so that the total decompression time is less than 12 minutes. This “decompression treatment” is preferably repeated two or more times, for example, 2 to 4 times for 1 minute, or 2 to 9 times for 30 seconds. The total decompression time may be less than 12 minutes, for example, 8 minutes or less, and preferably 4 minutes or less.

Thus, “enzymatic degradation” can be carried out by allowing the plant material having the enzyme to spread over the entire surface or inside thereof to undergo an enzymatic reaction at a constant temperature for a certain time.
The conditions for the enzymatic reaction for “enzymatic degradation” may be any conditions suitable for the type of plant material used in the “method for producing a recoverable dry plant material” of the present invention. For example, when the plant material is carrot, lotus root or the like, the enzyme reaction may be carried out under the condition that the reaction is carried out in a refrigerator at 4 ° C. for about 12-30 hours and then placed at 45-60 ° C. for 20-40 minutes.

In the plant material thus “enzymatically decomposed”, after deactivating the enzyme contained in the plant material, the plant material is dried, so that the “restorable dry plant material” of the present invention is used. Can be manufactured.
Here, the inactivation of the enzyme may be performed by any conventionally known method. For example, a method of heating a plant material at 70 to 120 ° C. and a humidity of 10 to 100% for 5 to 120 minutes using an apparatus capable of adjusting temperature and humidity such as steam convection may be used. When the enzyme is deactivated, it is particularly preferable to adjust the humidity and heat, because the surface of the plant material is not dried and only excess water can be removed.

The plant material that has been “enzymatically decomposed” by these processes is softer than the original “raw or heat-treated plant material”. "Testing method for foods for people with difficulty in swallowing" as described in "Permissions for Labeling Special Use Foods" (food safety issue No. 0212001, notice from the Food Safety Department, Ministry of Health, Labor and Welfare, February 12, 2009) , The compressive stress is less than 2.0 × 10 ⁴ N / m ² , particularly preferably less than 1.5 × 10 ⁴ N / m ² , and more preferably 1.0 × 10 ⁴ N / m 2. ^Since many plant materials are softened so as to be less than ^2, they can be used as food materials for persons with difficulty in chewing / swallowing as they are.

In the production of the “restorable dry plant material” of the present invention, the method of “drying” such a plant material may be any conventionally known method. Examples of such a “drying” method include freeze drying, hot air drying, fly drying, microwave drying, oil drying, cold air drying, and vacuum drying.
Of these, freeze-drying means that when a dried plant material is brought into contact with water such as water or hot water to bring it into a wet state, the restored plant material has the same appearance, texture, and texture as before drying. This is a particularly preferable method because it maintains the flavor, hardness and the like and can be restored with high accuracy.

The “restorable dry plant material” of the present invention produced by such a production method has high storage stability and is easy to handle and distribute at room temperature.
The “restoration” of the “restorable dry plant material” produced in this way can be performed by bringing the dry plant material into contact with moisture such as water or hot water to make it wet.
Examples of the water for “restoration” include water having a temperature of about 15 to 20 ° C. or hot water having a temperature of about 95 to 100 ° C.
In addition to water or hot water, examples of the water for “restoration” of the present invention include a contrast medium solution and a seasoning liquid.
Contrast examination (X-ray examination, VF (swallowing contrast examination)) for functional evaluation of oral cavity, pharynx, esophagus and digestive tract by ingesting plant materials "restored" with "contrast solution" CT, 3DCT, MRI, PET, etc.) can be performed as they are.
Further, the plant material “restored” by the “seasoning liquid” can be taken as it is as a food without cooking.

The contrast agent contained in the “contrast agent solution” of the present invention may be any conventionally known contrast agent. For example, iodixanol, iohexol, iopamidol, iomeprol, iopromide, ioversol, ioxirane, iotrolan, amidotrizoic acid, iotroxic acid, iotalamic acid meglumine, iotalamic acid, oxaglic acid, meglumine, iodinated poppy oil fatty acid ethyl ester or iopanoic acid And iodinated contrast medium, gadopentetate meglumine, gadolinium compound contrast medium containing gadoteridol, and the like, and iron oxide contrast medium containing barium sulfate, iron iron citrate and the like as main ingredients. Moreover, you may combine 1 type, or 2 or more types of these. Among these, as an iodinated contrast agent, for example, Vizipark (Daiichi Sankyo Co., Ltd.), Iopamiron (Bayer Pharmaceutical Co., Ltd.) and the like can be mentioned.

The “contrast medium solution” for “restoration” of the present invention has a concentration of 50% or less, preferably 30% or less, more preferably 25% or less. It can be prepared by dissolving as follows. It is particularly preferable to “restore” by heating the temperature of the “contrast medium solution” from room temperature to about 100 ° C.

The “seasoning liquid” for “restoration” of the present invention refers to a seasoning liquid prepared by adding seasoning for seasoning, food additives, etc. to water or hot water. By this “seasoning liquid”, the plant material seasoned with “restoration” can be taken as it is as food.
The food additive used for the “seasoning” may be any conventionally known additive, and examples thereof include a pH adjuster and a thickener. The “seasoning liquid” of the present invention may be any combination of seasonings and food additives depending on the application and preference.
The “seasoning liquid” for “restoration” of the present invention is a concentration of 50% wt or less, preferably 30% wt or less, more preferably 25% wt or less in seasoning or food additives in water or hot water. It can be prepared by dissolving in the following manner. In the “restoration”, the temperature of the “seasoning liquid” is preferably about 20 to 100 ° C., but it is particularly preferable to “restore” by heating to about 40 ° C. so as to make use of the flavor of the seasoning liquid.

Any seasoning can be used, for example, sugar, salt, vinegar, ponzu, miso ponzu (ponzu soy sauce), soy sauce, fish sauce, miso, sake, mirin, Worcester sauce, ketchup, oyster sauce, ketchup Manis, salsa, sambal sauce, chili sauce, mustard, oil, fat oil, roasted milk, spice, herb, curry powder, soy sauce, sauce, noodle soup, discount, sweetener, umami seasoning, food extract, bonito, A soup stock, a soup stock, a chicken stock, etc. are mentioned, You may combine 1 type, or 2 or more types of these.

Further, any pH adjusting agent may be used, for example, hydrochloric acid, tartaric acid, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, carbonic acid, lactic acid, pyrophosphoric acid, fumaric acid, malic acid. Alternatively, phosphoric acid and metal salts such as sodium salt, potassium salt, calcium salt, and magnesium salt thereof may be used, and one or more of these may be combined.

Furthermore, food polysaccharides are mentioned as a thickener (thickening stabilizer). Examples of food polysaccharides include starch, curdlan, pectin, guar gum, xanthan gum, tamarind seed gum, cellulose, glucomannan, carrageenan, propylene glycol, sodium carboxymethylcellulose (CMC), gum arabic, tragacanth gum, psyllium seed gum, tara gum, Examples include alginic acid, fercellan, pectin, gellan gum, pullulan, chitosan, locust bean gum, and the like, and one or more of these may be combined.
Further, the “seasoning liquid” of the present invention may contain an antioxidant such as ferulic acid, amino acids such as arginine, glutamine and glycine, vitamins and minerals as necessary. .
The “seasoning liquid” of the present invention containing such components is not particularly limited as long as it uses alcohol such as water, hot water, or ethanol as a solvent, and one or more of these are used as a solvent. It may be a thing.

Any restoration method can be used as long as it can be made equivalent to the plant material before drying by bringing the restorable dry plant material of the present invention into contact with water such as water or hot water to make it wet. It may be a simple method.
For example, water such as water, hot water, a contrast medium solution or a seasoning liquid may be dropped, applied, or sprayed on the recoverable dry plant material of the present invention, or the dry material may be immersed in these. Further, if necessary, the restored plant material can be restored by heating while being humidified by steam convection or the like so that the restored plant material has an appropriate temperature for eating.

As a specific restoration method, for example, the following 1. ~ 4. The method like this can be mentioned.
1. After adding 3 times or more, preferably 4 times weight of hot water to the reconstituted dry plant material, leave it for 3 minutes or more, preferably 5 minutes or more, more preferably 10 to 15 minutes, The dried plant material is restored.
2. After adding 3 times or more, preferably 4 times the weight of water to the reconstituted dry plant material, it is allowed to stand for 15 minutes, preferably longer than 15 minutes to restore the dry plant material.
3. Add 3 times or more, preferably 4 times the weight of the contrast agent solution to the reconstituted dry plant material, and then leave it for 3 minutes or more, preferably 5 minutes, more preferably 10 to 15 minutes. The dried plant material is restored.
4). After adding 3 times or more, preferably 4 times the weight of the seasoning liquid to the recoverable dry plant material, leave it for 3 minutes or more, preferably 5 minutes, more preferably about 10 to 15 minutes, The dried plant material is restored.

The “restorable dry plant material” obtained by the present invention has an appearance such as a color and shape similar to those of the plant material before drying in the restored state. That is, when the plant material before drying retains the original color or shape of the plant material, the restored plant material also retains the original color or shape of the plant material. .
Here, “holding the original color and shape of the plant material” means that the same color and shape as the plant material itself or a plant material punched out for enzyme treatment, etc. After the treatment, the plant material before being dried is retained, and after this is dried, the restored plant material has the same color and shape.

Further, the “restorable dry plant material” obtained by the present invention has the same texture as the plant material before drying in the restored state. That is, when the plant material before drying retains the original texture of the plant material, the restored plant material also retains the original texture of the plant material.
Here, `` having the original texture of plant material '' means that the same texture as when ingesting raw or punched plant materials, plant materials obtained by heat treatment of these, After the treatment such as enzymatic decomposition, the plant material before being dried is retained, and after further drying, the restored plant material has the same texture.

Furthermore, the “restorable dry plant material” obtained by the present invention has the same flavor as the plant material before drying in the restored state. That is, when the plant material before drying retains the original flavor of the plant material in the fragrance or the like, the plant material after restoration also retains the original flavor of the plant material.
Here, “holding the original flavor of plant material” means that the same flavor as when ingesting raw or punched plant material, heated plant material, etc., enzymatic degradation, etc. This means that the plant material before drying is retained after the treatment, and the plant material restored after drying this also has the same flavor.

The “restorable dry plant material” obtained by the present invention is a product obtained by enzymatically decomposing “raw or heat-treated plant material”, in a state before drying, In some cases, it may be softer than heated plant materials.
The plant material before drying is “Enperm” as described in “Permissions for labeling of special-purpose foods (No. 021001, Food Safety Department Director, Ministry of Health, Labor and Welfare, February 12, 2009)” The compressive stress is less than 2.0 × 10 ⁴ N / m ² , particularly preferably less than 1.5 × 10 ⁴ N / m ² , more preferably 1. In the case of being softened to be less than 0 × 10 ⁴ N / m ² , the “restorable dry plant material” of the present invention has the same hardness at the stage of restoration. It will be.
With such a “restorable dry plant material” obtained by the present invention, it is possible to use the restored material as it is as a food material for those who have difficulty chewing / swallowing.

Furthermore, in the restored | restored state, the dry | restorable dry plant raw material of this invention will have a nutrient similar to the plant raw material before drying. The botanical material before drying has, for example, a botanical material that has been blanched at 98 ° C for 20 seconds after being punched for cooking, etc. If so, the restored plant material will retain the same amount of nutrients.
In other words, the plant material before drying is not limited to any nutrients, “Five Amendments Japanese Food Standard Composition Table (Science and Technology Council / Resource Research Subcommittee Report, Ministry of Education, Culture, Sports, Science and Technology, January 24, 2005”. When the plant material described in “day)” is equivalent to the nutrients contained in the plant material, the restored plant material also holds the same amount of nutrients.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.

<Materials>
1. Plant material 1) Carrots After carving and scraping, carrots were cut into pieces so that each piece would be 5 g, 10 g or 15 g, and extracted by dipping in water.
2) Lotus root The lotus root was peeled off by peeling into half a month about 10 mm and 10 g after being peeled and dipping in water.
2. Enzyme treatment solution 1) Enzyme treatment solution A (containing trehalose)
Enzyme-treated solution A (containing trehalose) is 1 wt% or 5 wt% hemicellulase (hemicellulase Amano 90 (manufactured by Amano Enzyme)) and 25 wt% trehalose (manufactured by Hayashibara Shoji Co., Ltd.) as a disaccharide. It was prepared by dissolving in an acid buffer (pH 5.0).
2) Enzyme treatment solution B
The enzyme treatment solution B was prepared by dissolving 1 wt% or 5 wt% hemicellulase (hemicellulase Amano 90 (manufactured by Amano Enzyme)) in 0.020 M citrate buffer (pH 5.0).

<Softening of plant material>
1. Carrot A softened carrot was produced by the following steps 1) to 4). Table 1 shows the size of the carrot, the concentration of the enzyme contained in the enzyme treatment solution, and the enzyme reaction time during softening.
1) The carrot according to 1.1) was heat-treated in a saturated steam cooker at an internal temperature of 120 ° C. for 10 minutes.
2) Enzyme treatment solution (Examples 1, 2A, 3 to 13 used enzyme treatment solution A, and Example 2B used enzyme treatment solution B) was 20 wt% with respect to the weight of carrot in 1) above. And then impregnated under reduced pressure (−0.095 MPa) for 2 minutes × 6 times.
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 thermostatic chamber at 45 ° C. for 30 minutes to perform an enzyme reaction.
4) Enzyme deactivation treatment was performed by heating the carrot of 3) above at a temperature of 70 ° C. for 40 minutes in a steam convection to produce a softened carrot.

2. Lotus root Softened lotus root was produced by the following steps 1) to 4). The amount of enzyme and the enzyme reaction time contained in the enzyme treatment solution during softening are shown in Table 2, respectively.
1) The lotus root of the above 1.2) was heat-treated in a saturated steam cooker at an internal temperature of 120 ° C. for 30 minutes.
2) The enzyme treatment solution was added to 20 wt% with respect to the weight of the lotus root of the above 1), and impregnated for 2 minutes × 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 perform an enzyme reaction.
4) Enzyme deactivation treatment was performed by heating the lotus root of the above 3) by steam convection at an internal temperature of 70 ° C. for 40 minutes to produce a softened lotus root.

[Correction based on Rule 91 02.08.2012]
<Manufacturing method of reconstituted dry plant material>
The plant materials softened in the above are each rapidly frozen with a blast freezer QXF-006SF5 (Fukushima Kogyo Co., Ltd.) and frozen at a shelf temperature of -20 ° C. with a freeze dryer FDU-1100 (Tokyo Rika Kikai Co., Ltd.). The dried plant material which can be restored | restored was manufactured by drying.

<Restoration of recoverable dry plant material>
Next restoration conditions ~ 4. In any of the above, the recoverable dry plant material produced in the above was restored. Specific restoration conditions are shown in Table 1 or 2.
Restoration conditions After adding 4 times weight of hot water to the recoverable dry plant material, the material was allowed to stand for 5 minutes to restore the material.
2. After adding 4 times weight of water to the recoverable dry plant material, it was allowed to stand for 15 minutes to restore the material.
3. After adding 4 times the weight of the contrast agent solution to the recoverable dry plant material, the material was restored by allowing to stand for 5 minutes.
The contrast agent is a visit park, prepared by dissolving in water to 25 wt%, and heated to about 100 ° C. as a contrast agent solution.
4). After adding 4 times the weight of seasoning liquid to the recoverable dry plant material, the material was allowed to stand for 5 minutes to restore the material.
A commercially available seasoned ponzu vinegar was dissolved in water to a concentration of 25 wt% and heated to about 40 ° C. as a seasoning liquid.

[Comparative example]
The above carrots of 1, 1) or lotus root of 2) were used as plant materials, and those prepared by the following Comparative Examples 1 to 7 were used as comparisons.
Comparative Example 1 The plant material, 1) carrot (5 g) was boiled by boiling at 95 ° C. for 2 minutes. This was drained and then subjected to quick freezing and freeze-drying according to the above <Method for producing reconstituted dry plant material> to obtain a dry material. This was restored under restoration condition 1.
Comparative Example 2 Plant material, 1) carrot (10 g) was treated in the same manner as in Comparative Example 1) to obtain a dry material. This was restored under restoration condition 1.
Comparative Example 3 Plant material, 1) carrot (15 g) was treated in the same manner as in Comparative Example 1) to obtain a dry material. This was restored under restoration condition 1.
Comparative Example 4 A dry material prepared in the same manner as in Comparative Example 2) was restored under restoration condition 2.
Comparative Example 5 A dry material prepared in the same manner as in Comparative Example 2) was restored under restoration condition 3.
Comparative Example 6 A dry material prepared in the same manner as in Comparative Example 2) was restored under restoration condition 4.
Comparative Example 7 The vegetable material, 2) lotus root (10 g) was treated in the same manner as the carrot of Comparative Example 2 to obtain a dry material. This was restored under restoration condition 1.

Table 1 shows the softening conditions and the restoration conditions in Examples 1 to 9 and the restoration conditions in Comparative Examples 1 to 6 using the carrots 1 and 1) as plant materials. Table 2 shows the softening conditions and restoration conditions in Examples 10 to 13 using the lotus root of the above 1 and 2) as plant materials, and the restoration conditions in Comparative Example 7.

<Evaluation>
The carrots and lotus roots obtained in Examples 1 to 13 and Comparative Examples 1 to 7 were examined for the following evaluation items, and the evaluation results are shown in Tables 3 to 8.

1. Sensory evaluation (n = 10)
The three items of appearance (color / shape), texture, and flavor were evaluated in five levels.
The evaluation is “how much the plant material after drying and restoration maintains the appearance (color and shape) and texture (hardness) of the plant material before drying compared to the plant material before drying” Examined. The stages of evaluation are shown below.
<5-level evaluation>
◎◎: The plant material after restoration is equivalent to the plant material before drying, and is suitable as a food or as a food production material,
A: The restored plant material is almost the same as the plant material before drying, and is suitable as a food or a food production material.
○: The plant material after restoration is different from the plant material before drying, but it is suitable for use as a food or as a food production material.
Δ: The restored plant material is different from the plant material before drying, and is unsuitable for use as a food or a food production material.
X: The plant material after restoration is completely different from the plant material before drying, and is in an unsuitable state as a food or a food production material.
Each panelist's evaluation is converted into a score (◎◎ = 5 points, ◎ = 4 points, ○ = 3 points, Δ = 2 points, × = 1 point), and the average value is 5.0 to 4.5 points Items are ◎◎, 4.5 to 3.5 points are ◎, 3.5 to 2.5 are ○, 2.5 to 1.5 are △, 1.5 to 1.0 points Were evaluated as x.

2. Evaluation of Restorability (Hardness) Use a creep meter RE2-30005B (manufactured by Yamaden Co., Ltd.) to measure the hardness of plant material before drying and plant material after restoration. Measured at jar, temperature 20 ± 2 ° C. Hardness is measured as described in “For foods with difficulty in swallowing” as described in “Permissions for Special Use Foods (No. 021001, Food Safety Department Director, Ministry of Health, Labor and Welfare, February 12, 2009)” According to “Testing method of food”.
In each Example and Comparative Example, the plant material before drying and the plant material after restoration (n = 3) were measured, and the change in hardness was evaluated by calculating the difference according to Equation 1 from the average value. .
Those having a difference in hardness of less than 1.0 × 10 ⁴ are highly recoverable (high), and those having a hardness difference of 1.0 × 10 ⁴ or more and less than 1.0 × 10 ⁵ are moderate (medium). 1.0 × 10 ⁵ or more were evaluated as those having low recoverability (low).

[Formula 1]

Tables 3 to 7 show the results of sensory evaluation and restoration evaluation in Examples 1 to 9 and Comparative Examples 1 to 6 using carrot as a plant material. Table 8 shows the results of sensory evaluation, restoration evaluation, etc. in Examples 10 to 13 and Comparative Example 7 using lotus root as a plant material.

As shown in Table 3 (Examples 1 to 3), even if the size of the plant material is 5 g, 10 g, or 15 g, those obtained by restoring dried carrots were softened before drying. It maintained the same appearance, texture, flavor and hardness as carrots, and was highly recoverable.
In addition, even when the carrots softened with the enzyme treatment solution B containing no trehalose were restored, the resilience was also high. The photographs of these plant materials before drying, after drying and after restoration are shown in FIG.

As shown in Table 4 (Examples 4 to 6), there was no significant difference depending on the reaction conditions for enzymatic degradation in softening of the plant material, and any of the restored carrots was softened before drying. It maintained the same appearance, texture, flavor and hardness as carrots, and was highly recoverable. The photographs of these plant materials before drying, after drying and after restoration are shown in FIG.

As shown in Table 5 (Example 7) and Table 3 (Example 2A), all of the carrots dried with hot water or water restored the same appearance and food as the softened carrots before drying. The feeling, flavor and hardness were maintained, and the restoration property was high.
In addition, as shown in Table 5 (Examples 8 and 9), the carrot dried with a contrast medium solution or a seasoning liquid is restored in appearance, flavor, texture, etc. depending on the contrast medium and seasoning contained therein. Although varied, the hardness was equivalent to the softened carrot before drying. In addition, what was restored | restored with the seasoning liquid (Example 9) can be eaten as a food as it is. The photographs of these plant materials before drying, after drying and after restoration are shown in FIG.

As shown in Tables 6 and 7 (Comparative Examples 1 to 6), all of the dried carrots produced as a comparison were restored to the same appearance, texture, flavor and softened carrot before drying. The hardness was not maintained and the recoverability was low. The photographs of these plant materials before drying, after drying and after restoration are shown in FIGS.

As shown in Table 8 (Examples 10 to 13), there is no great difference depending on the reaction conditions for enzymatic degradation in softening of the plant material, and any of the restored lotus roots is softened before drying. It maintained the same appearance, texture, flavor and hardness as the lotus root, and was highly recoverable.
On the other hand, the dried lotus root prepared for comparison (Comparative Example 7) was similar in appearance and flavor to the softened lotus root before drying, but the texture was not maintained and the hardness was also high. It was not sufficient, and the resilience was not high enough. The photographs of these plant materials before drying, after drying and after restoration are shown in FIG.

The present invention has made it possible to provide a reconstituted dry plant material that can be reliably reconstructed while maintaining its appearance, texture, flavor, hardness, etc. regardless of the size of the material. The reconstituted dry plant material of the present invention looks good even in a reconstituted state, is highly nutritious and has a high flavor, and can be used as a production material for various foods. Furthermore, since the reconstituted dry plant material of the present invention can be reconstituted in a state of maintaining hardness even with a contrast agent or seasoning, it can be taken as it is as food. Further, in a dry state, it can be stored for a long time and can be widely distributed.

Claims

A method for producing a recoverable dry plant material comprising the following steps 1) and 2).
1) An enzyme-treated solution containing one or more enzymes having at least one of cellulase activity, hemicellulase activity, pectinase activity, amylase activity or protease activity is brought into contact with a raw or heat-treated plant material. 2) a step of enzymatically degrading a raw or heat-treated plant material 2) a step of deactivating the enzyme contained in the enzyme treatment solution of the above 1) and then drying the plant material
The method for producing a recoverable dry plant material according to claim 1, wherein the enzyme is brought into contact with the raw or heat-treated plant material by any one of the following 1) to 3).
1) Immerse a raw or heat-treated plant material in an enzyme treatment solution containing an enzyme 2) Apply an enzyme treatment solution containing an enzyme to a raw or heat-treated plant material 3) Raw or heat-treated Sprinkle enzyme treatment liquid containing enzymes on plant material
The method for producing a recoverable dry plant material according to claim 1 or 2, wherein the plant material is 5 g or more.
The method for producing a recoverable dried plant material according to any one of claims 1 to 3, wherein the drying of the plant material is performed by any one or more of freeze drying, hot air drying, fly drying, and microwave drying.
A recoverable dry plant material produced by the method according to any one of claims 1 to 4.
The reconstituted dry plant material according to claim 5, wherein reconstitution is possible with water, contrast medium solution or seasoning liquid.
A plant material obtained by restoring the recoverable dry plant material according to claim 5 or 6 with water, a contrast medium solution or a seasoning solution.