WO2013118726A1 - Dehydrated vegetable powder and production method therefor - Google Patents

Dehydrated vegetable powder and production method therefor Download PDF

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Publication number
WO2013118726A1
WO2013118726A1 PCT/JP2013/052617 JP2013052617W WO2013118726A1 WO 2013118726 A1 WO2013118726 A1 WO 2013118726A1 JP 2013052617 W JP2013052617 W JP 2013052617W WO 2013118726 A1 WO2013118726 A1 WO 2013118726A1
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Prior art keywords
drying
vacuum freeze
vegetables
dried
vegetable powder
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PCT/JP2013/052617
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French (fr)
Japanese (ja)
Inventor
利一 吉岡
成啓 森津
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大塚食品株式会社
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Priority to JP2013557523A priority Critical patent/JP6124806B2/en
Publication of WO2013118726A1 publication Critical patent/WO2013118726A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates

Definitions

  • the present invention relates to a dried vegetable powder and a method for producing the dried vegetable powder, and in particular, a dried vegetable powder that can be restored to the grated state of vegetables in a short time by mixing cold water, and can reproduce the original grated flavor and texture of vegetables. And a manufacturing method thereof.
  • grated vegetables for example, Japanese radish grated
  • grated vegetables are less bulky and easier to ingest.
  • grated vegetables are easy to use for drinks (diluted with water, milk, etc.), smoothies, salads, soups, etc.
  • drinks diluted with water, milk, etc.
  • smoothies salads, soups, etc.
  • instant noodles pasta, tea pickles, miso soup, natto, hot pot dishes, mayonnaise, etc.
  • grated vegetables are easy to use for baby food and soft food, and can be widely used regardless of infants, elderly people, middle-aged and elderly.
  • grated vegetables are highly useful, but it is troublesome to grate the raw vegetables, so that there is a problem that it is difficult to use especially for elderly people and single persons. Therefore, the development of dried vegetable powder that can be prepared in advance and easily changed (restored) into a grated state with cold water or hot water during eating is being promoted.
  • Patent Document 1 discloses “a dried radish product characterized by restoring a pungent flavor when fresh radish is polished when added to water” (Claim 1).
  • Patent Document 2 discloses a vegetable powder composition, which describes that dispersibility in water is improved by containing a polysaccharide thickener.
  • a polysaccharide thickener when cold water is added to this vegetable powder composition to restore the grated state, there is a problem in that the grated texture (fiber feel) is impaired by the inclusion of the polysaccharide thickener.
  • it does not contain additives as much as possible, and it is difficult to meet the recent needs of grated vegetables 100%.
  • the conventional dried vegetable powder does not contain any additives, and it is quickly restored to a grated state with cold water (recovery in about 10 seconds to 1 minute).
  • the present condition is that the thing which can reproduce a feeling is not developed.
  • the present invention is a dry vegetable powder that does not contain additives, can be quickly re-grated with cold water (recovered in about 10 seconds to 1 minute), and can reproduce the original grated flavor and texture of vegetables. It aims at providing the manufacturing method.
  • this invention relates to the following dried vegetable powder and its manufacturing method.
  • a step of drying the raw material vegetables by a method other than vacuum freeze-drying and a step of vacuum freeze-drying are in order, and the step of drying by a method other than vacuum freeze-drying and the step of vacuum freeze-drying or the vacuum freeze-drying
  • the step of drying by a method other than vacuum freeze-drying is a step of drying such that the weight of the vegetable is 10 to 95% by weight based on the raw vegetable.
  • the vacuum freeze-drying step is a step of drying such that the moisture content of the vegetable is 5% by weight or less based on the raw vegetable.
  • the method for producing dried vegetable powder wherein the pulverizing step is a step of pulverizing the dried vegetable powder so that the median diameter thereof is 600 ⁇ m or less.
  • the step of drying by a method other than the vacuum freeze drying comprises hot air drying, air drying, far-infrared heat drying, dehumidified air drying, natural drying, vacuum reduced pressure drying, indirect heat drying, microwave heat drying, and superheated steam drying.
  • Item 2 The method for producing a dried vegetable powder according to Item 1, which is at least one selected from the group. 3.
  • Item 3 The method for producing dried vegetable powder according to Item 1 or 2, further comprising a step of branching the raw vegetable before the step of drying by a method other than the vacuum freeze-drying. 4).
  • the raw vegetables are cabbage, Chinese cabbage, carrot, turnip, beetroot, pumpkin, zucchini, squash, paprika, broccoli, cauliflower, radish, tomato, onion, leek, celery, burdock, ginger, green beans, green peas, broad bean, edamame, Item 5.
  • the method for producing a dried vegetable powder of the present invention has a step of drying raw material vegetables by a method other than vacuum freeze-drying and a step of vacuum freeze-drying in order, and a method other than vacuum freeze-drying. Having a step of crushing vegetables between the step of drying and the step of vacuum freeze-drying or after the step of vacuum freeze-drying, (1)
  • the step of drying by a method other than vacuum freeze-drying is a step of drying such that the weight of the vegetable is 10 to 95% by weight based on the raw vegetable.
  • the vacuum freeze-drying step is a step of drying such that the moisture content of the vegetable is 5% by weight or less based on the raw vegetable.
  • the pulverizing step is a step of pulverizing the dried vegetable powder so that the median diameter is 600 ⁇ m or less.
  • the method for producing a dried vegetable powder according to the present invention having the above-mentioned characteristics is obtained by combining the drying conditions other than the specific vacuum freeze-drying, the vacuum freeze-drying conditions, and the pulverization conditions so that the obtained dried vegetable powder is 10 seconds to cold water. It can be restored to a grated state in a short period of 1 minute, and the freshly grated flavor and texture of vegetables can be reproduced. Moreover, if the manufacturing method of this invention is utilized, it can restore
  • raw material vegetables which can apply the manufacturing method of this invention, it is not limited.
  • any vegetable can be used, such as (a) vegetables with soft fibers and low solids; (b) vegetables with hard fibers and low solids; (c) vegetables with high solids; .
  • vegetables with soft fibers and low solids include cabbage, Chinese cabbage, carrot, turnip, beetroot, paprika, radish, tomato, onion, leek, celery, ginger, cucumber, zucchini, bitter gourd and the like. These vegetables can generally be said to be vegetables that can be eaten raw.
  • Examples of vegetables having a hard fiber and a low solid content include broccoli, cauliflower, burdock, asparagus, pumpkin, squash, and green beans. These vegetables can generally be said to be heated (as warm vegetables) and eaten.
  • Examples of vegetables with a high solid content include broad beans, green beans, green peas, potatoes, and long sweet potatoes. Beans and potatoes generally correspond to vegetables with a high solid content.
  • the above vegetables are cabbage, Chinese cabbage, carrot, turnip, beetroot, pumpkin, zucchini, squash, paprika, broccoli, cauliflower, radish, tomato, onion, leek, celery, burdock, ginger, sweet beans, green peas, broad bean, edamame At least one selected from the group consisting of cucumber, bitter gourd, asparagus, long but potato and sweet potato is preferred.
  • vegetables with an initial solid content of 30% by weight or less are preferred, vegetables with 20% by weight or less are more preferred, for example, cabbage, Chinese cabbage, carrot, turnip, beet, squash, paprika, broccoli, At least one selected from the group consisting of cauliflower, radish, tomato, and onion is preferred.
  • Step of drying by a method other than vacuum freeze-drying is a step of drying so that the weight of the vegetable is 10 to 95% by weight, based on the raw vegetable.
  • the vegetables are dried so that the weight of the vegetables is 10 to 95% by weight.
  • the step of vacuum freeze-drying performed after the step (step (2) above) It is distinguished from In the present specification, the step of drying by a method other than the above-described vacuum freeze-drying is hereinafter also referred to as “a step of drying at high temperature or / or room temperature” for convenience.
  • the raw vegetable is (a) a vegetable with soft fibers and low solids
  • it is preferable to dry the vegetable so that the weight of the vegetable is 10 to 50% by weight, based on the raw vegetable, and is 14 to 50% by weight. It is more preferable to dry so that it is 15 to 30% by weight.
  • the raw vegetable is (b) a vegetable having a hard fiber and a low solid content
  • it is preferable to dry the vegetable so that the weight of the vegetable is 14 to 95% by weight, based on the raw vegetable, and 20 to 95% by weight. It is more preferable to dry so that it is 25 to 40% by weight.
  • the raw vegetable (c) is a vegetable with a high solid content
  • the method of the step of drying at high temperature or room temperature is not particularly limited as long as it is a method other than vacuum freeze-drying and dried so that the weight of the vegetable becomes 10 to 95% by weight.
  • Specific drying methods include hot air drying, blast drying, far infrared heat drying, dehumidified air drying, natural drying (including sun drying), vacuum reduced pressure drying, indirect heating drying, microwave heating drying, superheated steam drying, and the like. Is mentioned.
  • the step of drying at a high temperature or room temperature can be performed by combining one or more drying methods. Among the steps of high temperature or room temperature drying, hot air drying is preferable from the viewpoint of not damaging the drying workability and the original flavor of vegetables. In drying, it is desirable to dry at the lowest possible temperature in order to prevent discoloration and the like.
  • the above indirect heating drying is not a direct heating by hot air but a drying method in which the heat necessary for evaporation is indirectly supplied through a heat retaining wall.
  • Specific examples include drum drying.
  • the vacuum vacuum drying corresponds to a method of drying the indirect heating drying under reduced pressure.
  • the drying temperature is preferably 100 ° C. or lower (particularly 70 to 50 ° C.).
  • the drying time is not constant depending on the original moisture content of the raw vegetable, but is preferably about 30 minutes to 1 hour.
  • Step of vacuum freeze-drying is a step of drying such that the moisture content of the vegetable is 5% by weight or less based on the raw vegetables after the step of drying at high temperature or room temperature.
  • the step of vacuum freeze-drying means (i) a step of freezing the raw vegetable obtained in the step (1), and (ii) a frozen raw vegetable under vacuum pressure. It means performing the step of drying.
  • the drying principle of the step of vacuum freeze-drying (step (2) above) is sublimation, it is distinguished from the step of drying at a high temperature or room temperature (step (1) above) performed before the step. .
  • the vacuum freeze-drying conditions are not limited as long as dried vegetables with the above moisture content can be obtained.
  • the conditions for freezing (step (i) above) in the vacuum freeze-drying process are preferably about ⁇ 20 to ⁇ 40 ° C. for about 3 to 12 hours, and about ⁇ 30 to ⁇ 40 ° C. for about 3 to 4 hours.
  • the drying conditions under vacuum pressure (step (ii)) in the vacuum freeze-drying process are as follows: the drying temperature (drying shelf temperature) is in the range of 40 to 100 ° C, and the drying time is about 12 to 20 hours. Is preferred.
  • the vacuum pressure is preferably about 20 to 100 Pa, more preferably about 20 to 70 Pa.
  • vacuum freeze-drying is performed so that the moisture content of the vegetables is 5% by weight or less, and among these, vacuum freeze-drying is preferably performed so that the water content is 3% by weight or less, and 2% by weight or less is preferable. More preferably, it is freeze-dried in vacuum.
  • the moisture content of vegetables is 3% by weight or less (more preferably 2% by weight or less)
  • the dried vegetable powder finally obtained is excellent in storage stability at room temperature storage.
  • Step of crushing The production method of the present invention includes a step of crushing vegetables between the step of drying at high temperature or room temperature and the step of vacuum freeze drying or after the step of vacuum freeze drying. In this step, the dried vegetable powder finally obtained is pulverized so that the median diameter is 600 ⁇ m or less.
  • the grinding means is not limited, and a known grinding machine such as an electric mill or a crusher can be used.
  • Crushers that use impact force such as hammer mills (pulperizers, atomizers), pin mills, jet mills (airflow pulverizers), variable hammer mills (overflow pulverizers); high-speed rotary mills, cutters Crushers using shearing forces such as mills, feather mills, comitorolls; crushers using crushing forces such as stone mills, mycoloyders, and mass colloiders; crushers using compressive forces such as roller mills, etc. It is done.
  • the vegetables are preferably pulverized with a pulverizer using a shearing force, a variable hammer mill, a pulverizer, or a pin mill, and more preferably pulverized with a pulverizer using a shearing force.
  • a pulverizer using a shearing force a variable hammer mill, a pulverizer, or a pin mill
  • dried vegetable powders with few scratches on the powder surface and uniform powder particles (sharp particle size distribution) can be obtained.
  • a photograph of the dried vegetable powder of the present invention obtained by pulverizing broccoli (stalk) with a pulverizer using a shearing force and a pulverizer pulverizer is shown in FIG.
  • the dried vegetable powder obtained by pulverization with a pulverizer using the shearing force of FIG. 4 (a) is more powdery than the dried vegetable powder obtained by pulverization with the pulverizer pulverizer of FIG. 4 (b). It can be seen that there are few irregularities. Note that the photograph in FIG. 4 was taken with a high-sensitivity 16-bit 3D shape measurement laser microscope VK-X100 manufactured by Keyence Corporation.
  • the median diameter of the finally obtained dried vegetable powder may be 600 ⁇ m or less, preferably 50 to 400 ⁇ m.
  • the 90% cumulative particle size (particle size when the cumulative amount of passage is 90%) of the dried vegetable powder is preferably 1000 ⁇ m or less, and more preferably 600 ⁇ m or less.
  • the dried vegetable powder has a 10% cumulative particle size (particle size when the accumulated amount of passage is 10%) is preferably 20 ⁇ m or more, and more preferably 30 ⁇ m or more. More precisely, the cumulative particle size of 10% to 90% of the dried vegetable powder is preferably 30 to 600 ⁇ m, and the average pulverized diameter is preferably 100 to 400 ⁇ m.
  • dried vegetable powder with a wide particle size distribution (the particle size distribution is not sharp) may be obtained because there are many fine powders of about 10 to 20 ⁇ m.
  • a dried vegetable powder with a sharper particle size distribution can be obtained by removing the fine powder with a sieve.
  • the numerical value of the particle size in this specification is a result of measurement under the following conditions using “Laser Scattering Particle Size Distribution Analyzer LA-950” manufactured by Horiba. Compressed air: 0.3 MPa, Feeder: Automatic, Number of repetitions: 15, Particle diameter standard: Volume, Refractive index (R): Organic substance ⁇ Organic substance (1.600-0.000i)>
  • R Refractive index
  • good solubility means that there are few fine powders, a dry vegetable powder disperse
  • the median diameter exceeds 600 ⁇ m, it takes a long time to restore the obtained dried vegetable powder with cold water, etc., and it is not well-suited with water, has no shape retention, and the vegetable components are separated from moisture. .
  • the production method of the present invention has the above-described high-temperature or normal-temperature drying step, vacuum freeze-drying step and pulverization step as essential steps, but also has known steps for preparing dried vegetable powder. It may be. For example, steps such as washing, cutting, and blanching of raw vegetables can be mentioned.
  • the raw vegetables it is sufficient to cut the raw vegetables so that they can be easily handled in the subsequent blanching, various drying processes, etc., depending on the type of the raw vegetables.
  • a known food cutter may be used, and the size after cutting is preferably a die of about 5 mm or a slice shape of about 2 mm.
  • Branching is performed in order to inactivate the oxidase of vegetables by heating to prevent alteration or discoloration or to soften the tissue to prevent tissue damage due to freezing. Specifically, the raw vegetables are exposed to hot water or steam at about 90-100 ° C for about 1-5 minutes. In the case of vegetables such as onions and tomatoes, which are difficult to undergo enzymatic changes and deterioration (color change) during processing, it is not necessary to perform blanching.
  • additives such as sodium chloride, acidulant, and pH adjuster may be used as necessary for the purpose of maintaining the color of the vegetable during blanching or after blanching.
  • a sieving step after the vacuum freeze drying step. This is a step of sieving the dried powder agglomerated in the vacuum freeze-drying step into a dry powder having a median diameter of 600 ⁇ m or less or loosening the agglomeration.
  • the dried vegetable powder obtained by combining the drying (high temperature or room temperature drying) conditions other than the specific vacuum freeze drying, the vacuum freeze drying conditions, and the pulverization conditions is cold water. It can be restored to a grated state in a short period of 10 seconds to 1 minute, and the freshly grated flavor and texture of vegetables can be reproduced. Further, it is more useful than conventional products in that it can be restored to a grated state in a short time without using known additives such as polysaccharide thickeners.
  • the dried vegetable powder obtained by the production method of the present invention has good dispersibility and can be easily restored to a grated state by adding cold water or warm water to restore it.
  • the dried vegetable powder of the present invention is restored to a grated state in a short time of 10 seconds to 1 minute when cold water at 5 ° C. is added, and further reproduces the freshly grated flavor and texture of the vegetable. It can be changed to the state where it can eat simply by the point which can do.
  • the dried vegetable powder obtained by the production method of the present invention has a bulk specific gravity of about 0.3 to 0.7 g / ml (preferably 0.5 to 0.6 g).
  • the dried vegetable powder of the present invention can have a good appearance, flavor and texture in a restored state by combining high temperature or room temperature drying and vacuum freeze drying. That is, when only vacuum freeze-drying is performed, the dried vegetable powder becomes bulky (the bulk specific gravity is reduced), the texture is pasty, and it is difficult to obtain the original fiber feel of the vegetable. On the other hand, if it is only dried at high temperature or room temperature, the restoration time is delayed, the texture is liquid and there is no shape retention (vegetable components tend to settle), and the flavor tends to be mixed with a slightly deteriorated odor (powder odor). Become.
  • the dried vegetable powder of the present invention can be easily changed to a grated state by reconstitution with cold water or hot water.
  • Any of the above-mentioned dried vegetable powder or a vegetable obtained by restoring this powder to a grated state (grated vegetable) can be added to water, milk, soy milk, yogurt, fruit juice, bouillon, fruit juice and the like.
  • the food obtained by adding the above can be widely used for drinks, smoothies, salads, soups and the like.
  • it can easily improve the flavor and nutritional value by adding or adding to instant noodles, pasta, ochazuke, miso soup, natto, hot pot dishes, mayonnaise, dressing, etc. it can.
  • Such grated vegetables are easy to ingest because they are small in volume, and are easy to use for baby food and soft food, so infant baby food, elderly soft food, women's diet food, vegetable-oriented It can be used for a wide range of purposes, such as middle-aged and elderly foods. Furthermore, it can also be used as a pre-meal vegetable for suppressing a rapid increase in blood glucose level after eating (and thus treating or preventing diabetes) because it is easy to eat and can be used as a trigger for appetite enhancement.
  • the method for producing dried vegetable powder according to the present invention is a combination of drying conditions other than specific vacuum freeze-drying, vacuum freeze-drying conditions, and pulverization conditions, whereby the resulting dried vegetable powder is as short as 10 seconds to 1 minute in cold water. It can be restored to a grated state over time, and the freshly grated flavor and texture of vegetables can be reproduced. Moreover, if the manufacturing method of this invention is utilized, it can restore
  • FIG. 1 is a photograph of a vegetable restored to a grated state after 5 minutes have passed since cold water was added to the dried vegetable powder obtained in Example 1.
  • the photograph was taken with a digital microscope VHX-2000 manufactured by Keyence Corporation.
  • FIG. 2 is a photograph of a vegetable restored to a grated state after 5 minutes have passed since cold water was added to the dried vegetable powder obtained in Comparative Example 1.
  • the photograph was taken with a digital microscope VHX-2000 manufactured by Keyence Corporation.
  • FIG. 3 is a photograph of a vegetable restored to a grated state after 5 minutes have passed since cold water was added to the dried vegetable powder obtained in Comparative Example 2.
  • the photograph was taken with a digital microscope VHX-2000 manufactured by Keyence Corporation.
  • FIG. 4 shows a photograph of the dried vegetable powder of the present invention obtained by pulverizing the dried vegetable powder (broccoli stem) with (a) a pulverizer using shearing force or (b) a pulverizer pulverizer.
  • the photograph was taken with Keyence Corporation's high sensitivity 16bit 3D shape measurement laser microscope VK-X100.
  • Example 1 Hot air drying ⁇ vacuum freeze drying ⁇ crushing (cabbage) Raw vegetables (cabbage: solid content 7% by weight) were prepared, the core portion was removed, the leaf portion was sliced and cut at a width of 2 mm, and blanched (with steam for 1 minute). Then, it cooled with cold air.
  • vacuum freeze drying was performed. Specifically, dried vegetables were frozen and then dried (50 to 100 Pa, 40 ° C. ⁇ 12 hours) until the water content was 5% by weight or less.
  • the particle size distribution after pulverization is as follows.
  • Examples 2 to 7 hot air drying ⁇ vacuum freeze drying ⁇ crushing (cabbage) A raw vegetable (cabbage: solid content 7% by weight) was prepared, the core was removed, the leaf portion was sliced and cut at a width of 2 mm, and blanched (3 minutes with steam). Then, it cooled with cold air. Next, as in Example 1, hot air drying, vacuum freeze drying and pulverization were performed. The drying conditions in vacuum freeze-drying in Examples 2 to 7 were 20 to 100 Pa, 40 ° C. ⁇ 18 hours. In addition, the weight of the vegetable after hot air drying, the moisture content of the vegetable after vacuum freeze drying, and the grinder in Examples 2 to 7 were as shown in Table 2 below. The restored state when cold water (100 cc) at 5 ° C. is added to the dried vegetable powders (7 g) of Examples 2 to 7 is as shown in Table 2 below. The particle size distribution of the dried vegetable powders of Examples 2 to 7 is shown in Table 1 below.
  • Examples 8 to 12 hot air drying ⁇ vacuum freeze drying ⁇ pulverization (carrot)
  • Raw vegetables (carrot: solid content 12.4% by weight) were prepared, cut into 5 mm dice with a dicer, and blanched (3 minutes with steam). Then, it cooled with cold air.
  • hot air drying, vacuum freeze drying and pulverization were performed.
  • the drying conditions in vacuum freeze-drying in Examples 8 to 12 were 20 to 100 Pa, 40 ° C. ⁇ 18 hours.
  • the weight of the vegetable after hot air drying, the moisture content of the vegetable after vacuum freeze drying, and the pulverizer in Examples 8 to 12 were as shown in Table 2 below.
  • the restored state when cold water (100 cc) at 5 ° C. was added to the dried vegetable powders (12.4 g) of Examples 8 to 12 is as shown in Table 2 below.
  • the particle size distribution of the dried vegetable powders of Examples 8 to 12 is shown in Table 1 below.
  • Examples 13 and 14 Hot air drying ⁇ vacuum freeze drying ⁇ pulverization (broccoli) Prepare raw vegetables (broccoli: solid content flower part 12% by weight, solid content stem part 8% by weight), divide into flower part and stem part, cut each into 5mm dice with dicer, and blanching (with steam 3 minutes). Then, it cooled with cold air. Next, hot air drying (70 ° C. ⁇ 40 minutes) was performed until the weight of broccoli was reduced to 25% by weight. Next, vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. ⁇ 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after pulverization is shown in Table 1 below.
  • Example 15 Hot air drying ⁇ vacuum freeze drying ⁇ pulverization (butternut squash)
  • a raw vegetable (butternut squash: solid content 13.5% by weight) was prepared, both ends and seeds were removed, and then cut into 5 mm dice with a dicer and blanched (3 minutes with steam). Then, it cooled with cold air. Next, hot air drying (70 ° C. ⁇ 40 minutes) was performed until the weight of the butternut squash was reduced to 25% by weight. Next, vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. ⁇ 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
  • Example 16 Hot air drying ⁇ vacuum freeze drying ⁇ pulverization (burdock)
  • Raw vegetables (burdock: solid content 14.4% by weight) were prepared, washed, then cut into 2 mm thicknesses, dipped in water and drained. The water was then drained and blanching (steamed for 3 minutes). Then, it cooled with cold air. Next, hot air drying (70 ° C. ⁇ 15 minutes) was performed until the weight of burdock was reduced to 33.3% by weight.
  • vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. ⁇ 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
  • Example 17 Hot air drying ⁇ vacuum freeze drying ⁇ pulverization (red beans)
  • Raw vegetables edamame: solid content 28.0% by weight
  • the green beans were cut into 5 mm dice with a dicer and dried with hot air (70 ° C. ⁇ 15 minutes) until the weight was reduced to 80% by weight.
  • vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. ⁇ 18 hours) until the water content was 5% by weight or less.
  • the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
  • Example 18 Hot air drying ⁇ vacuum freeze drying ⁇ pulverization (boiled beans)
  • a raw vegetable (broad bean: solid content 32.7% by weight) was prepared, and beans were taken out of the raw vegetable vegetable.
  • broad beans were cut into 5 mm dice with a dicer and blanched (steamed for 3 minutes). Then, it cooled with cold air.
  • hot air drying 60 ° C. ⁇ 30 minutes was performed until the weight of the broad bean was reduced to 50% by weight.
  • vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. ⁇ 18 hours) until the water content was 5% by weight or less.
  • the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
  • Example 19 Hot air drying ⁇ vacuum freeze drying ⁇ pulverization (potato)
  • Raw vegetables (potato: solid content 22% by weight) were prepared, washed, peeled, cut into 5 mm dice with a dicer, and blanched (steamed for 3 minutes). Then, it cooled with cold air. Next, hot air drying (70 ° C. ⁇ 50 minutes) was performed until the weight of the potato was reduced to 33.3% by weight.
  • vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. ⁇ 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
  • Comparative Example 1 Vacuum freeze-drying ⁇ grinding (cabbage) Raw vegetables (cabbage: solid content 7% by weight) were prepared, the core was removed, the leaves were cut in a width of 2 to 3 mm, and blanched (with steam for 1 minute). Then, it cooled with cold air.
  • vacuum freeze drying was performed. Specifically, the dried vegetables were frozen and then dried (50 to 100 Pa, 40 ° C. ⁇ 24 hours) until the water content was 5% by weight or less.
  • the particle size distribution after pulverization is as follows.
  • Comparative Example 2 Hot air drying ⁇ grinding (cabbage) Raw vegetables (cabbage: solid content 7% by weight) were prepared, the core was removed, the leaf portion was cut to a width of 2 to 3 mm, and blanching (1 minute with steam) was performed. Then, it cooled with cold air.
  • the particle size distribution after pulverization is as follows.
  • vacuum freeze drying was performed. Specifically, dried vegetables were frozen and then dried (50 to 100 Pa, 40 ° C. ⁇ 12 hours) until the water content was 5% by weight or less.
  • the dried vegetables were pulverized by a household electric mill (National Juicer Mixer MJ-M3 / Dry & Wet Mill / 200W).
  • the particle size distribution after pulverization is as follows.

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 600μm.

Description

乾燥野菜粉末及びその製造方法Dried vegetable powder and method for producing the same
　本発明は、乾燥野菜粉末及びその製造方法に関し、特に冷水を混合することによって短時間で野菜のすりおろし状態に復元でき、野菜本来のすりおろしたての風味、食感を再現できる乾燥野菜粉末及びその製造方法に関する。 The present invention relates to a dried vegetable powder and a method for producing the dried vegetable powder, and in particular, a dried vegetable powder that can be restored to the grated state of vegetables in a short time by mixing cold water, and can reproduce the original grated flavor and texture of vegetables. And a manufacturing method thereof.
　健康意識の高まりにより積極的な野菜の摂取が推奨されているが、一日の目標摂取量を毎日生野菜から摂取することは、嵩量が多い点、食べ易く加工することに手間がかかる点等を考慮すると難しいのが現状である。 Active vegetable intake is recommended due to heightened health awareness, but daily intake of daily target intake from raw vegetables is bulky and takes time to process easily The current situation is difficult considering such factors.
　他方、すりおろし状態の野菜（例えば、ダイコンおろし）であれば嵩量が少なくなり、摂取が容易である。また、すりおろし状態の野菜は、ドリンク（水、牛乳等で希釈）、スムージー、サラダ、スープ等に利用し易い上、インスタント麺、パスタ、お茶漬け、味噌汁、納豆、鍋料理、マヨネーズ等に添えることにより容易に風味付けし、野菜の摂取量を向上させたりすることができる。更に、すりおろし状態の野菜は、離乳食や柔らか食にも利用し易く、幼児、高齢者、中高年を問わず幅広く利用することが可能である。 On the other hand, grated vegetables (for example, Japanese radish grated) are less bulky and easier to ingest. In addition, grated vegetables are easy to use for drinks (diluted with water, milk, etc.), smoothies, salads, soups, etc. In addition to instant noodles, pasta, tea pickles, miso soup, natto, hot pot dishes, mayonnaise, etc. Can be easily flavored and the intake of vegetables can be improved. Furthermore, grated vegetables are easy to use for baby food and soft food, and can be widely used regardless of infants, elderly people, middle-aged and elderly.
　このように、すりおろし状態の野菜は有用性が高いが、原料野菜をすりおろすのは手間がかかるため、特に高齢者や単身者には利用し難いという課題がある。そこで、予め、乾燥野菜粉末を調製しておき、喫食時に冷水や温水で容易にすりおろし状態に変化（復元）させることができる乾燥野菜粉末の開発が進められている。 As described above, grated vegetables are highly useful, but it is troublesome to grate the raw vegetables, so that there is a problem that it is difficult to use especially for elderly people and single persons. Therefore, the development of dried vegetable powder that can be prepared in advance and easily changed (restored) into a grated state with cold water or hot water during eating is being promoted.
　例えば、特許文献1には、「加水すると生鮮大根を磨りおろした場合の、辛味を有する風味を復元することを特徴とする大根乾燥製品。」が開示されている（請求項1）。そして、特許文献1の［0028］、［0029］段落には、原料（大根）に糖を含浸させた後に凍結させずに乾燥させる大根乾燥製品の製造方法、凍結させずに多段階で乾燥させる大根乾燥製品の製造方法がそれぞれ記載されており、［0030］段落によれば、加水により数分間のうちにいわゆる大根おろし様の十分な辛味・刺激臭を再現できることが記載されている。 For example, Patent Document 1 discloses “a dried radish product characterized by restoring a pungent flavor when fresh radish is polished when added to water” (Claim 1). In paragraphs [0028] and [0029] of Patent Document 1, a method for producing a dried radish product in which a raw material (daikon) is impregnated with sugar and then dried without freezing, is dried in multiple stages without freezing. Each method for producing dried radish products is described. According to paragraph [0030], it is described that sufficient pungent and pungent odors of so-called radish can be reproduced within a few minutes by water addition.
　しかしながら、従来の乾燥野菜粉末に冷水を加えてすりおろし状態に変化させる場合、すりおろし状態に復元させるのに数分以上かかり手早く喫食できないという課題がある。なお、温水を使えば復元にかかる時間を短縮できる場合もあるが、冷たいすりおろし状態で喫食したいと言う要求に迅速に応えることができない。 However, when changing to a grated state by adding cold water to a conventional dried vegetable powder, there is a problem that it takes several minutes or more to restore the grated state and cannot be eaten quickly. Although it may be possible to shorten the time required for restoration by using hot water, it is not possible to quickly respond to a request to eat in a cold grated state.
　また、特許文献2には、野菜粉末組成物が開示されており、多糖類増粘剤を含有することにより水への分散性が向上したことが記載されている。しかしながら、この野菜粉末組成物に冷水を添加してすりおろし状態に復元した場合には、多糖類増粘剤の含有によりすりおろし状態の食感（繊維感）が損なわれるという課題がある。しかも、添加剤をできるだけ含有せず、野菜100％のすりおろし状態を望む近時のニーズに応え難い。 Patent Document 2 discloses a vegetable powder composition, which describes that dispersibility in water is improved by containing a polysaccharide thickener. However, when cold water is added to this vegetable powder composition to restore the grated state, there is a problem in that the grated texture (fiber feel) is impaired by the inclusion of the polysaccharide thickener. In addition, it does not contain additives as much as possible, and it is difficult to meet the recent needs of grated vegetables 100%.
　このように、従来の乾燥野菜粉末には、添加剤を含有せず、冷水で素早くすりおろし状態に復元し（10秒～1分程度で復元）、野菜本来のすりおろしたての風味、食感を再現できるものは開発されていないのが現状である。 In this way, the conventional dried vegetable powder does not contain any additives, and it is quickly restored to a grated state with cold water (recovery in about 10 seconds to 1 minute). The present condition is that the thing which can reproduce a feeling is not developed.
特開2008-110955号公報JP 2008-110955 A 特開2001-17114号公報JP 2001-17114 A
　本発明は、添加剤を含有せず、冷水で素早くすりおろし状態に復元し（10秒～1分程度で復元）、野菜本来のすりおろしたての風味、食感を再現できる乾燥野菜粉末及びその製造方法を提供することを目的とする。 The present invention is a dry vegetable powder that does not contain additives, can be quickly re-grated with cold water (recovered in about 10 seconds to 1 minute), and can reproduce the original grated flavor and texture of vegetables. It aims at providing the manufacturing method.
　本発明者は、従来技術の問題点を解決するために鋭意研究を重ねた結果、特定の工程を有する製造方法が上記目的を達成できることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the problems of the prior art, the present inventor has found that a production method having a specific process can achieve the above object, and has completed the present invention.
　即ち、本発明は、下記の乾燥野菜粉末及びその製造方法に関する。
１．　原料野菜を真空凍結乾燥以外の方法で乾燥する工程及び真空凍結乾燥する工程を順に有し、且つ前記真空凍結乾燥以外の方法で乾燥する工程及び前記真空凍結乾燥する工程の間又は前記真空凍結乾燥する工程の後に野菜を粉砕する工程を有する乾燥野菜粉末の製造方法であって、
（１）前記真空凍結乾燥以外の方法で乾燥する工程は、原料野菜を基準として、野菜の重量が10～95重量％となるように乾燥させる工程であり、
（２）前記真空凍結乾燥する工程は、原料野菜を基準として、野菜の水分量が5重量％以下となるように乾燥させる工程であり、
（３）前記粉砕する工程は、乾燥野菜粉末のメジアン径が600μｍ以下となるように粉砕する工程である、ことを特徴とする乾燥野菜粉末の製造方法。
２．　前記真空凍結乾燥以外の方法で乾燥する工程が、熱風乾燥、送風乾燥、遠赤外線加熱乾燥、除湿空気乾燥、自然乾燥、真空減圧乾燥、間接加熱乾燥、マイクロ波加熱乾燥、及び過熱水蒸気乾燥からなる群から選ばれた少なくとも１種である、上記項1に記載の乾燥野菜粉末の製造方法。
３．　前記真空凍結乾燥以外の方法で乾燥する工程の前に、原料野菜をブランチングする工程を更に有する、上記項1又は2に記載の乾燥野菜粉末の製造方法。
４．　添加剤を配合しない、上記項1～3のいずれかに記載の乾燥野菜粉末の製造方法。
５．　前記原料野菜は、キャベツ、ハクサイ、ニンジン、カブ、ビーツ、カボチャ、ズッキーニ、スクウォッシュ、パプリカ、ブロッコリー、カリフラワー、ダイコン、トマト、タマネギ、ネギ、セロリ、ゴボウ、ショウガ、サヤインゲン、グリンピース、ソラマメ、エダマメ、キュウリ、ゴーヤ、アスパラガス、長いも、ジャガイモ及びサツマイモからなる群から選択される少なくとも1種である、上記項1～4のいずれかに記載の乾燥野菜粉末の製造方法。
６．　上記項1～5のいずれかに記載の製造方法により得られる乾燥野菜粉末であって、5℃の冷水を混合した際に10秒～1分の間で原料野菜のすりおろし状態に変化させることができる乾燥野菜粉末。 That is, this invention relates to the following dried vegetable powder and its manufacturing method.
1. A step of drying the raw material vegetables by a method other than vacuum freeze-drying and a step of vacuum freeze-drying are in order, and the step of drying by a method other than vacuum freeze-drying and the step of vacuum freeze-drying or the vacuum freeze-drying A method for producing a dried vegetable powder having a step of pulverizing vegetables after the step of
(1) The step of drying by a method other than vacuum freeze-drying is a step of drying such that the weight of the vegetable is 10 to 95% by weight based on the raw vegetable.
(2) The vacuum freeze-drying step is a step of drying such that the moisture content of the vegetable is 5% by weight or less based on the raw vegetable.
(3) The method for producing dried vegetable powder, wherein the pulverizing step is a step of pulverizing the dried vegetable powder so that the median diameter thereof is 600 μm or less.
2. The step of drying by a method other than the vacuum freeze drying comprises hot air drying, air drying, far-infrared heat drying, dehumidified air drying, natural drying, vacuum reduced pressure drying, indirect heat drying, microwave heat drying, and superheated steam drying. Item 2. The method for producing a dried vegetable powder according to Item 1, which is at least one selected from the group.
3. Item 3. The method for producing dried vegetable powder according to Item 1 or 2, further comprising a step of branching the raw vegetable before the step of drying by a method other than the vacuum freeze-drying.
4). Item 4. The method for producing dried vegetable powder according to any one of Items 1 to 3, wherein no additive is blended.
5. The raw vegetables are cabbage, Chinese cabbage, carrot, turnip, beetroot, pumpkin, zucchini, squash, paprika, broccoli, cauliflower, radish, tomato, onion, leek, celery, burdock, ginger, green beans, green peas, broad bean, edamame, Item 5. The method for producing a dried vegetable powder according to any one of Items 1 to 4, which is at least one selected from the group consisting of cucumber, bitter gourd, asparagus, long potato and sweet potato.
6). A dried vegetable powder obtained by the production method according to any one of items 1 to 5 above, wherein when mixed with cold water at 5 ° C., the raw vegetable is changed to a grated state for 10 seconds to 1 minute. Can be dried vegetable powder.
　以下、本発明の乾燥野菜粉末及びその製造方法について詳細に説明する。 Hereinafter, the dried vegetable powder of the present invention and the production method thereof will be described in detail.
  １．乾燥野菜粉末の製造方法
　本発明の乾燥野菜粉末の製造方法は、原料野菜を真空凍結乾燥以外の方法で乾燥する工程及び真空凍結乾燥する工程を順に有し、且つ前記真空凍結乾燥以外の方法で乾燥する工程及び前記真空凍結乾燥する工程の間又は前記真空凍結乾燥する工程の後に野菜を粉砕する工程を有し、
（１）前記真空凍結乾燥以外の方法で乾燥する工程は、原料野菜を基準として、野菜の重量が10～95重量％となるように乾燥させる工程であり、
（２）前記真空凍結乾燥する工程は、原料野菜を基準として、野菜の水分量が5重量％以下となるように乾燥させる工程であり、
（３）前記粉砕する工程は、乾燥野菜粉末のメジアン径が600μｍ以下となるように粉砕する工程である、ことを特徴とする。 1. Method for Producing Dried Vegetable Powder The method for producing a dried vegetable powder of the present invention has a step of drying raw material vegetables by a method other than vacuum freeze-drying and a step of vacuum freeze-drying in order, and a method other than vacuum freeze-drying. Having a step of crushing vegetables between the step of drying and the step of vacuum freeze-drying or after the step of vacuum freeze-drying,
(1) The step of drying by a method other than vacuum freeze-drying is a step of drying such that the weight of the vegetable is 10 to 95% by weight based on the raw vegetable.
(2) The vacuum freeze-drying step is a step of drying such that the moisture content of the vegetable is 5% by weight or less based on the raw vegetable.
(3) The pulverizing step is a step of pulverizing the dried vegetable powder so that the median diameter is 600 μm or less.
　上記特徴を有する本発明の乾燥野菜粉末の製造方法は、特定の真空凍結乾燥以外の乾燥の条件と真空凍結乾燥条件と粉砕条件とを組み合わせることにより、得られる乾燥野菜粉末が冷水で10秒～1分間という短時間ですりおろし状態に復元し、更に野菜本来のすりおろしたての風味、食感を再現することができる。また、本発明の製造方法を利用すれば、多糖類増粘剤などの公知の添加剤を使用することなく、短時間ですりおろし状態に復元することができる。 The method for producing a dried vegetable powder according to the present invention having the above-mentioned characteristics is obtained by combining the drying conditions other than the specific vacuum freeze-drying, the vacuum freeze-drying conditions, and the pulverization conditions so that the obtained dried vegetable powder is 10 seconds to cold water. It can be restored to a grated state in a short period of 1 minute, and the freshly grated flavor and texture of vegetables can be reproduced. Moreover, if the manufacturing method of this invention is utilized, it can restore | restore in a grated state for a short time, without using well-known additives, such as a polysaccharide thickener.
　以下、本発明の製造方法の各工程について説明する。なお、本発明の製造方法が適用できる原料野菜としては限定的ではない。例えば、(a)繊維が柔らかく、かつ固形分の少ない野菜；(b)繊維が硬く、かつ固形分の少ない野菜；(c)固形分の多い野菜；など、いずれの野菜も使用することができる。
(a)繊維が柔らかく、かつ固形分の少ない野菜としては、キャベツ、ハクサイ、ニンジン、カブ、ビーツ、パプリカ、ダイコン、トマト、タマネギ、ネギ、セロリ、ショウガ、キュウリ、ズッキーニ、ゴーヤ等が挙げられる。これらの野菜は、一般的に、生でも食べられる野菜ともいえる。
(b)繊維が硬く、かつ固形分の少ない野菜としては、ブロッコリー、カリフラワー、ゴボウ、アスパラガス、カボチャ、スクウォッシュ、サヤインゲン等が挙げられる。これらの野菜は、一般的に、加熱して（温野菜として）食べる野菜ともいえる。
(c)固形分の多い野菜としては、ソラマメ、エダマメ、グリンピース、ジャガイモ、長いも、サツマイモ等が挙げられる。豆類及び芋類は、一般的に、この固形分の多い野菜に相当する。 Hereinafter, each process of the manufacturing method of this invention is demonstrated. In addition, as raw material vegetables which can apply the manufacturing method of this invention, it is not limited. For example, any vegetable can be used, such as (a) vegetables with soft fibers and low solids; (b) vegetables with hard fibers and low solids; (c) vegetables with high solids; .
(a) Examples of vegetables with soft fibers and low solids include cabbage, Chinese cabbage, carrot, turnip, beetroot, paprika, radish, tomato, onion, leek, celery, ginger, cucumber, zucchini, bitter gourd and the like. These vegetables can generally be said to be vegetables that can be eaten raw.
(b) Examples of vegetables having a hard fiber and a low solid content include broccoli, cauliflower, burdock, asparagus, pumpkin, squash, and green beans. These vegetables can generally be said to be heated (as warm vegetables) and eaten.
(c) Examples of vegetables with a high solid content include broad beans, green beans, green peas, potatoes, and long sweet potatoes. Beans and potatoes generally correspond to vegetables with a high solid content.
　上記原料野菜としては、キャベツ、ハクサイ、ニンジン、カブ、ビーツ、カボチャ、ズッキーニ、スクウォッシュ、パプリカ、ブロッコリー、カリフラワー、ダイコン、トマト、タマネギ、ネギ、セロリ、ゴボウ、ショウガ、サヤインゲン、グリンピース、ソラマメ、エダマメ、キュウリ、ゴーヤ、アスパラガス、長いも、ジャガイモ及びサツマイモからなる群から選択される少なくとも１種が好適である。これらの原料野菜の中でも、当初の固形分が30重量％以下の野菜が好ましく、20重量％以下の野菜がより好ましく、例えば、キャベツ、ハクサイ、ニンジン、カブ、ビーツ、スクウォッシュ、パプリカ、ブロッコリー、カリフラワー、ダイコン、トマト、及びタマネギからなる群から選ばれた少なくとも1種が好適である。 The above vegetables are cabbage, Chinese cabbage, carrot, turnip, beetroot, pumpkin, zucchini, squash, paprika, broccoli, cauliflower, radish, tomato, onion, leek, celery, burdock, ginger, sweet beans, green peas, broad bean, edamame At least one selected from the group consisting of cucumber, bitter gourd, asparagus, long but potato and sweet potato is preferred. Among these raw vegetables, vegetables with an initial solid content of 30% by weight or less are preferred, vegetables with 20% by weight or less are more preferred, for example, cabbage, Chinese cabbage, carrot, turnip, beet, squash, paprika, broccoli, At least one selected from the group consisting of cauliflower, radish, tomato, and onion is preferred.
　真空凍結乾燥以外の方法で乾燥する工程
　真空凍結乾燥以外の方法で乾燥する工程は、原料野菜を基準として、野菜の重量が10～95重量％となるように乾燥させる工程である。この工程では、野菜の重量が10～95重量%となるように乾燥させる。本発明において、真空凍結乾燥以外の方法で乾燥する工程（上記（１）の工程）の乾燥原理は蒸発であるため、当該工程の後に行われる真空凍結乾燥する工程（上記（２）の工程）とは区別される。本明細書では、上記真空凍結乾燥以外の方法で乾燥する工程を、以下、便宜的に「高温又は（若しくは）常温乾燥する工程」ともいう。 Step of drying by a method other than vacuum freeze-drying The step of drying by a method other than vacuum freeze-drying is a step of drying so that the weight of the vegetable is 10 to 95% by weight, based on the raw vegetable. In this step, the vegetables are dried so that the weight of the vegetables is 10 to 95% by weight. In the present invention, since the drying principle of the step of drying by a method other than vacuum freeze-drying (step (1) above) is evaporation, the step of vacuum freeze-drying performed after the step (step (2) above) It is distinguished from In the present specification, the step of drying by a method other than the above-described vacuum freeze-drying is hereinafter also referred to as “a step of drying at high temperature or / or room temperature” for convenience.
　原料野菜が(a)繊維が柔らかく、かつ固形分の少ない野菜である場合、原料野菜を基準として野菜の重量が10～50重量%となるように乾燥させることが好ましく、14～50重量%となるように乾燥させることがより好ましく、15～30重量%となるように乾燥させることがさらに好ましい。原料野菜が(b)繊維が硬く、かつ固形分の少ない野菜である場合、原料野菜を基準として野菜の重量が14～95重量%となるように乾燥させることが好ましく、20～95重量%となるように乾燥させることがより好ましく、25～40重量%となるように乾燥させることがさらに好ましい。原料野菜が(c)固形分の多い野菜である場合、原料野菜を基準として野菜の重量が20～95重量%となるように乾燥させることが好ましく、30～95重量%となるように乾燥させることがより好ましく、50～80重量%となるように乾燥させることがさらに好ましい。 When the raw vegetable is (a) a vegetable with soft fibers and low solids, it is preferable to dry the vegetable so that the weight of the vegetable is 10 to 50% by weight, based on the raw vegetable, and is 14 to 50% by weight. It is more preferable to dry so that it is 15 to 30% by weight. When the raw vegetable is (b) a vegetable having a hard fiber and a low solid content, it is preferable to dry the vegetable so that the weight of the vegetable is 14 to 95% by weight, based on the raw vegetable, and 20 to 95% by weight. It is more preferable to dry so that it is 25 to 40% by weight. When the raw vegetable (c) is a vegetable with a high solid content, it is preferable to dry the vegetable so that the weight of the vegetable is 20 to 95% by weight, based on the raw vegetable, and to be 30 to 95% by weight. More preferably, it is more preferable to dry to 50 to 80% by weight.
　高温又は常温乾燥する工程の方法としては、真空凍結乾燥以外の方法であって、かつ野菜の重量が10～95重量%となるように乾燥させれば、特に限定されない。具体的な乾燥方法としては、熱風乾燥、送風乾燥、遠赤外線加熱乾燥、除湿空気乾燥、自然乾燥（天日乾燥を含む）、真空減圧乾燥、間接加熱乾燥、マイクロ波加熱乾燥、過熱水蒸気乾燥等が挙げられる。高温又は常温乾燥する工程は、１種又は２種以上の乾燥方法を組み合わせて行うことができる。高温又は常温乾燥する工程の中でも、乾燥の作業性と野菜本来の風味を損なわないという観点から、熱風乾燥が好ましい。なお、乾燥の際は、変色等を防止するためにできる限り低温で乾燥することが望ましい。 The method of the step of drying at high temperature or room temperature is not particularly limited as long as it is a method other than vacuum freeze-drying and dried so that the weight of the vegetable becomes 10 to 95% by weight. Specific drying methods include hot air drying, blast drying, far infrared heat drying, dehumidified air drying, natural drying (including sun drying), vacuum reduced pressure drying, indirect heating drying, microwave heating drying, superheated steam drying, and the like. Is mentioned. The step of drying at a high temperature or room temperature can be performed by combining one or more drying methods. Among the steps of high temperature or room temperature drying, hot air drying is preferable from the viewpoint of not damaging the drying workability and the original flavor of vegetables. In drying, it is desirable to dry at the lowest possible temperature in order to prevent discoloration and the like.
　上記間接加熱乾燥とは、熱風による直接加熱ではなく、蒸発に必要な熱を熱保持壁を通じて間接的に供給する乾燥方法である。具体的にはドラム乾燥が挙げられる。また、上記真空減圧乾燥は、上記間接加熱乾燥を減圧にて乾燥する方法に相当する。 The above indirect heating drying is not a direct heating by hot air but a drying method in which the heat necessary for evaporation is indirectly supplied through a heat retaining wall. Specific examples include drum drying. The vacuum vacuum drying corresponds to a method of drying the indirect heating drying under reduced pressure.
　高温又は常温乾燥する工程として熱風乾燥を行う場合、乾燥温度としては100℃以下（特に70～50℃）が好ましい。乾燥時間は原料野菜の元々の水分量に応じて一定ではないが、30分～1時間程度が好ましい。 When performing hot air drying as a step of drying at high temperature or room temperature, the drying temperature is preferably 100 ° C. or lower (particularly 70 to 50 ° C.). The drying time is not constant depending on the original moisture content of the raw vegetable, but is preferably about 30 minutes to 1 hour.
　真空凍結乾燥する工程
　真空凍結乾燥する工程は、上記高温又は常温乾燥する工程の後、原料野菜を基準として、野菜の水分量が5重量％以下となるように乾燥させる工程である。ここで、本発明において、真空凍結乾燥する工程とは、(i)上記（１）の工程で得られた原料野菜に対して凍結する工程、及び(ii)凍結状態の原料野菜を真空圧下で乾燥する工程、を行うことをいう。なお、真空凍結乾燥する工程（上記（２）の工程）の乾燥原理は昇華であるため、当該工程の前に行われる高温又は常温乾燥する工程（上記（１）の工程）とは区別される。 Step of vacuum freeze-drying The step of vacuum freeze-drying is a step of drying such that the moisture content of the vegetable is 5% by weight or less based on the raw vegetables after the step of drying at high temperature or room temperature. Here, in the present invention, the step of vacuum freeze-drying means (i) a step of freezing the raw vegetable obtained in the step (1), and (ii) a frozen raw vegetable under vacuum pressure. It means performing the step of drying. In addition, since the drying principle of the step of vacuum freeze-drying (step (2) above) is sublimation, it is distinguished from the step of drying at a high temperature or room temperature (step (1) above) performed before the step. .
　真空凍結乾燥の条件は上記水分量の乾燥野菜が得られる限り限定的ではない。例えば、真空凍結乾燥する工程における凍結（上記(i)工程）の条件としては－20～－40℃程度で3～12時間程度が好ましく、－30～－40℃程度で3～4時間程度がさらに好ましい。また、真空凍結乾燥する工程における真空圧下での乾燥（上記(ii)工程）の条件としては、乾燥温度（乾燥の棚温度）が40～100℃の範囲で、乾燥時間は12～20時間程度が好ましい。真空圧は20～100Ｐａ程度が好ましく、20～70Ｐａ程度がより好ましい。 The vacuum freeze-drying conditions are not limited as long as dried vegetables with the above moisture content can be obtained. For example, the conditions for freezing (step (i) above) in the vacuum freeze-drying process are preferably about −20 to −40 ° C. for about 3 to 12 hours, and about −30 to −40 ° C. for about 3 to 4 hours. Further preferred. The drying conditions under vacuum pressure (step (ii)) in the vacuum freeze-drying process are as follows: the drying temperature (drying shelf temperature) is in the range of 40 to 100 ° C, and the drying time is about 12 to 20 hours. Is preferred. The vacuum pressure is preferably about 20 to 100 Pa, more preferably about 20 to 70 Pa.
　この工程では、野菜の水分量が5重量％以下となるように真空凍結乾燥させるが、この中でも、3重量％以下となるように真空凍結乾燥させることが好ましく、2重量%以下となるように真空凍結乾燥させることがさらに好ましい。特に、野菜の水分量を3重量%以下(さらに好ましくは2重量%以下)とする場合、最終的に得られる乾燥野菜粉末は常温保存時における保存性にも優れる。 In this step, vacuum freeze-drying is performed so that the moisture content of the vegetables is 5% by weight or less, and among these, vacuum freeze-drying is preferably performed so that the water content is 3% by weight or less, and 2% by weight or less is preferable. More preferably, it is freeze-dried in vacuum. In particular, when the moisture content of vegetables is 3% by weight or less (more preferably 2% by weight or less), the dried vegetable powder finally obtained is excellent in storage stability at room temperature storage.
　粉砕する工程
　本発明の製造方法では、上記高温若しくは常温乾燥する工程及び上記真空凍結乾燥する工程の間、又は上記真空凍結乾燥する工程の後に野菜を粉砕する工程を有する。この工程では、最終的に得られる乾燥野菜粉末のメジアン径が600μｍ以下となるように粉砕する。 Step of crushing The production method of the present invention includes a step of crushing vegetables between the step of drying at high temperature or room temperature and the step of vacuum freeze drying or after the step of vacuum freeze drying. In this step, the dried vegetable powder finally obtained is pulverized so that the median diameter is 600 μm or less.
　粉砕手段としては限定されず、電動ミル、クラッシャー等の公知の粉砕機を利用することができる。粉砕機としては、ハンマーミル（パルペライザー、アトマイザー）、ピンミル、ジェットミル（気流式粉砕機）、可変式ハンマーミル（過気流式粉砕機）等の衝撃力を利用した粉砕機；高速回転ミル、カッターミル、フェザーミル、コミトロール等の剪断力を利用した粉砕機；石臼、マイコロイダー、マスコロイダー等の摩砕力を利用した粉砕機；ローラーミル等の圧縮力を利用した粉砕機；などが挙げられる。中でも、剪断力を利用した粉砕機、可変式ハンマーミル、パルペライザー、又はピンミルで上記野菜を粉砕することが好ましく、剪断力を利用した粉砕機で粉砕することがさらに好ましい。上記好ましい粉砕機で野菜を粉砕すると、粉末表面の傷が少なく、粉末粒子が均一（粒度分布がシャープ）な乾燥野菜粉末が得られる。参考として、ブロッコリー（茎部）を剪断力を利用した粉砕機及びパルペライザー粉砕機で粉砕して得られた本発明の乾燥野菜粉末の写真を、図４に示す。図４(a)の剪断力を利用した粉砕機で粉砕して得られた乾燥野菜粉末は、図４(b)のパルペライザー粉砕機で粉砕して得られた乾燥野菜粉末よりも、粉末の表面の凹凸が少ないことがわかる。なお、図４の写真は株式会社キーエンス製 高感度16bit3D形状測定レーザマイクロスコープVK-X100で撮影されたものである。 The grinding means is not limited, and a known grinding machine such as an electric mill or a crusher can be used. Crushers that use impact force such as hammer mills (pulperizers, atomizers), pin mills, jet mills (airflow pulverizers), variable hammer mills (overflow pulverizers); high-speed rotary mills, cutters Crushers using shearing forces such as mills, feather mills, comitorolls; crushers using crushing forces such as stone mills, mycoloyders, and mass colloiders; crushers using compressive forces such as roller mills, etc. It is done. Among them, the vegetables are preferably pulverized with a pulverizer using a shearing force, a variable hammer mill, a pulverizer, or a pin mill, and more preferably pulverized with a pulverizer using a shearing force. When vegetables are pulverized with the above-mentioned preferable pulverizer, dried vegetable powders with few scratches on the powder surface and uniform powder particles (sharp particle size distribution) can be obtained. For reference, a photograph of the dried vegetable powder of the present invention obtained by pulverizing broccoli (stalk) with a pulverizer using a shearing force and a pulverizer pulverizer is shown in FIG. The dried vegetable powder obtained by pulverization with a pulverizer using the shearing force of FIG. 4 (a) is more powdery than the dried vegetable powder obtained by pulverization with the pulverizer pulverizer of FIG. 4 (b). It can be seen that there are few irregularities. Note that the photograph in FIG. 4 was taken with a high-sensitivity 16-bit 3D shape measurement laser microscope VK-X100 manufactured by Keyence Corporation.
　最終的に得られる乾燥野菜粉末のメジアン径は600μｍ以下であればよいが、その中でも50～400μｍであることが好ましい。また、乾燥野菜粉末の90％累積粒度（通過分積算が90%のときの粒子径）が1000μｍ以下であることが好ましく、600μｍ以下であることがより好ましい。乾燥野菜粉末の10％累積粒度（通過分積算が10%のときの粒子径）が20μｍ以上であることが好ましく、30μｍ以上であることがより好ましい。より厳密には、乾燥野菜粉末の10％～90％の累積粒度が30～600μｍであることが好ましく、平均粉砕径が100～400μｍであることが好ましい。 The median diameter of the finally obtained dried vegetable powder may be 600 μm or less, preferably 50 to 400 μm. In addition, the 90% cumulative particle size (particle size when the cumulative amount of passage is 90%) of the dried vegetable powder is preferably 1000 μm or less, and more preferably 600 μm or less. The dried vegetable powder has a 10% cumulative particle size (particle size when the accumulated amount of passage is 10%) is preferably 20 μm or more, and more preferably 30 μm or more. More precisely, the cumulative particle size of 10% to 90% of the dried vegetable powder is preferably 30 to 600 μm, and the average pulverized diameter is preferably 100 to 400 μm.
　粉砕機によっては、10～20μm程度の微粉が多いために粒度分布が幅広い（粒度分布がシャープではない）乾燥野菜粉末が得られる場合がある。このような場合は、篩いにより上記微粉を取り除くことによって、粒度分布がよりシャープな乾燥野菜粉末が得られる。 Depending on the pulverizer, dried vegetable powder with a wide particle size distribution (the particle size distribution is not sharp) may be obtained because there are many fine powders of about 10 to 20 μm. In such a case, a dried vegetable powder with a sharper particle size distribution can be obtained by removing the fine powder with a sieve.
　なお、本明細書における粒度の数値は、堀場製作所製「Laser Scattering Particle Size Distribution Analyzer LA-950」を利用して、次の条件で測定した結果である。圧縮空気：0.3ＭＰａ、フィーダ：自動、反復回数：15、粒子径基準：体積、屈折率（Ｒ）：有機物＜有機物（1.600-0.000i）＞
　本発明では、乾燥野菜粉末のメジアン径が600μｍ以下となるように粉砕することにより、得られた乾燥野菜粉末を冷水等で復元する際に短時間（10秒～1分）ですりおろし状に復元でき、しかも野菜本来の食感（繊維感）や冷水等への良好な溶解性が得られる。なお、溶解性が良いことは、微粉が少なく、乾燥野菜粉末が継粉になることなく水に分散し、復元後に野菜成分が水分と分離して沈殿しないことを意味する。メジアン径が600μｍを超えると、得られた乾燥野菜粉末を冷水等で復元する際に長時間を要する上、水との馴染みが悪く、保形性がなく、野菜成分が水分と分離気味になる。 In addition, the numerical value of the particle size in this specification is a result of measurement under the following conditions using “Laser Scattering Particle Size Distribution Analyzer LA-950” manufactured by Horiba. Compressed air: 0.3 MPa, Feeder: Automatic, Number of repetitions: 15, Particle diameter standard: Volume, Refractive index (R): Organic substance <Organic substance (1.600-0.000i)>
In the present invention, by grinding the dried vegetable powder so that the median diameter is 600 μm or less, when the obtained dried vegetable powder is reconstituted with cold water or the like, it is grated in a short time (10 seconds to 1 minute). It can be restored and has good food texture (fiber feeling) and good solubility in cold water. In addition, good solubility means that there are few fine powders, a dry vegetable powder disperse | distributes to water, without becoming a splint, and a vegetable component isolate | separates from a water | moisture content and does not precipitate after restoration | restoration. When the median diameter exceeds 600 μm, it takes a long time to restore the obtained dried vegetable powder with cold water, etc., and it is not well-suited with water, has no shape retention, and the vegetable components are separated from moisture. .
　その他の工程
　本発明の製造方法は、上記高温又は常温乾燥する工程、真空凍結乾燥する工程及び粉砕する工程を必須工程として有するが、その他に乾燥野菜粉末を調製する際の公知の工程を有していてもよい。例えば、原料野菜の洗浄、カット、ブランチング等の工程が挙げられる。 Other Steps The production method of the present invention has the above-described high-temperature or normal-temperature drying step, vacuum freeze-drying step and pulverization step as essential steps, but also has known steps for preparing dried vegetable powder. It may be. For example, steps such as washing, cutting, and blanching of raw vegetables can be mentioned.
　原料野菜のカットは、原料野菜の種類に応じて、後続のブランチング、各種乾燥工程等で取扱い易い大きさとなるようにカットすればよい。カットの際は、公知の食品用カッターを使用すればよく、カット後の大きさは、通常5ｍｍ程度のダイス、又は2ｍｍ程度のスライス形状が好ましい。 It is sufficient to cut the raw vegetables so that they can be easily handled in the subsequent blanching, various drying processes, etc., depending on the type of the raw vegetables. When cutting, a known food cutter may be used, and the size after cutting is preferably a die of about 5 mm or a slice shape of about 2 mm.
　ブランチングは、加熱により野菜の有する酸化酵素を不活性化させて変質や変色を防止したり組織を軟化させて凍結による組織の破損を防止したりするために行う。具体的には、原料野菜を90～100℃程度の熱湯又は蒸気に1～5分程度晒すことにより行う。なお、タマネギ、トマト等のように、加工中に酵素的な変化、劣化（色調変化）をしにくい野菜の場合には、ブランチングを行う必要はない。 Branching is performed in order to inactivate the oxidase of vegetables by heating to prevent alteration or discoloration or to soften the tissue to prevent tissue damage due to freezing. Specifically, the raw vegetables are exposed to hot water or steam at about 90-100 ° C for about 1-5 minutes. In the case of vegetables such as onions and tomatoes, which are difficult to undergo enzymatic changes and deterioration (color change) during processing, it is not necessary to perform blanching.
　ブランチングの際やブランチング後に野菜の色調等の維持を目的として、必要に応じて塩化ナトリウムや酸味料、ｐＨ調整剤など公知の添加物を用いてもよい。 公 知 Known additives such as sodium chloride, acidulant, and pH adjuster may be used as necessary for the purpose of maintaining the color of the vegetable during blanching or after blanching.
　また、高温又は常温乾燥する工程と真空凍結乾燥する工程との間で粉砕する工程を行う場合は、真空凍結乾燥する工程の後に篩い分けの工程を更に有することが好ましい。これは、真空凍結乾燥する工程で凝集した乾燥粉末を、メジアン径が600μｍ以下の乾燥粉末に篩い分けしたり凝集をほぐしたりする工程である。 In addition, when performing a pulverization step between a high temperature or normal temperature drying step and a vacuum freeze drying step, it is preferable to further include a sieving step after the vacuum freeze drying step. This is a step of sieving the dried powder agglomerated in the vacuum freeze-drying step into a dry powder having a median diameter of 600 μm or less or loosening the agglomeration.
　上記説明した本発明の製造方法によれば、特定の真空凍結乾燥以外の乾燥（高温又は常温乾燥）の条件と真空凍結乾燥条件と粉砕条件とを組み合わせることにより、得られる乾燥野菜粉末が冷水で10秒～1分間という短時間ですりおろし状態に復元し、更に野菜本来のすりおろしたての風味、食感を再現することができる。また、多糖類増粘剤などの公知の添加剤を使用することなく、短時間ですりおろし状態に復元することができる点で従来品よりも有用性が高い。 According to the production method of the present invention described above, the dried vegetable powder obtained by combining the drying (high temperature or room temperature drying) conditions other than the specific vacuum freeze drying, the vacuum freeze drying conditions, and the pulverization conditions is cold water. It can be restored to a grated state in a short period of 10 seconds to 1 minute, and the freshly grated flavor and texture of vegetables can be reproduced. Further, it is more useful than conventional products in that it can be restored to a grated state in a short time without using known additives such as polysaccharide thickeners.
  ２．乾燥野菜粉末
　本発明の製造方法により得られる乾燥野菜粉末は、冷水又は温水を加えて復元することにより、分散性が良く、容易にすりおろし状態に復元することができる。特に本発明の乾燥野菜粉末は5℃の冷水を加えた場合に10秒～1分間という短時間ですりおろし状態に復元し、更に野菜本来のすりおろしたての風味、食感を再現することができる点で簡便に喫食可能な状態に変化させることができる。このように、溶解しやすく、短時間ですりおろし状態に復元できるのは、本発明の製造方法により得られた乾燥野菜粉末の嵩比重が0.3～0.7ｇ／ｍｌ程度（好ましくは0.5～0.6ｇ／ｍｌ程度）であることも要因である。この嵩比重は、真空凍結乾燥のみを行った乾燥野菜粉末と比較して大きい。つまり、本発明の製造方法により得られた乾燥野菜粉末は、真空凍結乾燥のみを行った乾燥野菜粉末よりも、嵩が小さく、コンパクトである。 2. Dried vegetable powder The dried vegetable powder obtained by the production method of the present invention has good dispersibility and can be easily restored to a grated state by adding cold water or warm water to restore it. In particular, the dried vegetable powder of the present invention is restored to a grated state in a short time of 10 seconds to 1 minute when cold water at 5 ° C. is added, and further reproduces the freshly grated flavor and texture of the vegetable. It can be changed to the state where it can eat simply by the point which can do. Thus, it is easy to dissolve and can be restored to the grated state in a short time because the dried vegetable powder obtained by the production method of the present invention has a bulk specific gravity of about 0.3 to 0.7 g / ml (preferably 0.5 to 0.6 g). / Ml) is also a factor. This bulk specific gravity is large compared with the dried vegetable powder which performed only vacuum freeze-drying. That is, the dried vegetable powder obtained by the production method of the present invention is smaller in volume and more compact than the dried vegetable powder obtained by only vacuum freeze-drying.
　また、本発明の乾燥野菜粉末は、高温又は常温乾燥と真空凍結乾燥とを組み合わせることにより、復元状態での良好な外観、風味、食感が得られる。即ち、真空凍結乾燥だけであると乾燥野菜粉末の嵩が大きくなり（嵩比重が小さくなり）、食感が糊状で野菜本来の繊維感が得られ難い。他方、高温又は常温乾燥だけであると復元時間が遅くなる上、食感が液状で保形性もなく（野菜成分が沈降し易く）、しかも風味に若干の劣化臭（粉末臭）が混じり易くなる。 In addition, the dried vegetable powder of the present invention can have a good appearance, flavor and texture in a restored state by combining high temperature or room temperature drying and vacuum freeze drying. That is, when only vacuum freeze-drying is performed, the dried vegetable powder becomes bulky (the bulk specific gravity is reduced), the texture is pasty, and it is difficult to obtain the original fiber feel of the vegetable. On the other hand, if it is only dried at high temperature or room temperature, the restoration time is delayed, the texture is liquid and there is no shape retention (vegetable components tend to settle), and the flavor tends to be mixed with a slightly deteriorated odor (powder odor). Become.
　本発明の乾燥野菜粉末は、冷水又は温水で復元することにより容易にすりおろし状態に変化させることができる。上記乾燥野菜粉末又はこの粉末をすりおろし状態に復元した野菜（すりおろし状態の野菜）は、いずれも、水、牛乳、豆乳、ヨーグルト、フルーツジュース、ブイヨン、果汁等に添加することができる。上記添加して得られる食品は、ドリンク、スムージー、サラダ、スープ等に幅広く利用することができる。また、インスタント麺、パスタ、お茶漬け、味噌汁、納豆、鍋料理、マヨネーズ、ドレッシング等に混合又は添えることにより簡便に風味付けや栄養価の向上を図るとともに、野菜の摂取量を向上させたりすることができる。かかるすりおろし状態の野菜は嵩が小さくなる点で摂取が容易であり、また、離乳食や柔らか食にも利用し易いため、幼児の離乳食、高齢者の柔らか食、女性のダイエット食、野菜重視の中高年のメタボ食等、幅広い目的で利用することができる。更に、喫食し易く食欲増進のきっかけとして利用し易い点で、食後の血糖値の急激な上昇を抑制する（ひいては、糖尿病の治療又は予防をする）ための食前野菜として利用することもできる。 The dried vegetable powder of the present invention can be easily changed to a grated state by reconstitution with cold water or hot water. Any of the above-mentioned dried vegetable powder or a vegetable obtained by restoring this powder to a grated state (grated vegetable) can be added to water, milk, soy milk, yogurt, fruit juice, bouillon, fruit juice and the like. The food obtained by adding the above can be widely used for drinks, smoothies, salads, soups and the like. In addition, it can easily improve the flavor and nutritional value by adding or adding to instant noodles, pasta, ochazuke, miso soup, natto, hot pot dishes, mayonnaise, dressing, etc. it can. Such grated vegetables are easy to ingest because they are small in volume, and are easy to use for baby food and soft food, so infant baby food, elderly soft food, women's diet food, vegetable-oriented It can be used for a wide range of purposes, such as middle-aged and elderly foods. Furthermore, it can also be used as a pre-meal vegetable for suppressing a rapid increase in blood glucose level after eating (and thus treating or preventing diabetes) because it is easy to eat and can be used as a trigger for appetite enhancement.
　本発明の乾燥野菜粉末の製造方法は、特定の真空凍結乾燥以外の乾燥の条件と真空凍結乾燥条件と粉砕条件とを組み合わせることにより、得られる乾燥野菜粉末が冷水で10秒～1分間という短時間ですりおろし状態に復元し、更に野菜本来のすりおろしたての風味、食感を再現することができる。また、本発明の製造方法を利用すれば、多糖類増粘剤などの公知の添加剤を使用することなく、短時間ですりおろし状態に復元することができる。 The method for producing dried vegetable powder according to the present invention is a combination of drying conditions other than specific vacuum freeze-drying, vacuum freeze-drying conditions, and pulverization conditions, whereby the resulting dried vegetable powder is as short as 10 seconds to 1 minute in cold water. It can be restored to a grated state over time, and the freshly grated flavor and texture of vegetables can be reproduced. Moreover, if the manufacturing method of this invention is utilized, it can restore | restore in a grated state for a short time, without using well-known additives, such as a polysaccharide thickener.
図１は、実施例１で得られた乾燥野菜粉末に対して冷水を加えて5分経過した後の、すりおろし状態に復元した野菜の写真である。当該写真は、株式会社キーエンス製　デジタルマイクロスコープVHX-2000で撮影されたものである。FIG. 1 is a photograph of a vegetable restored to a grated state after 5 minutes have passed since cold water was added to the dried vegetable powder obtained in Example 1. The photograph was taken with a digital microscope VHX-2000 manufactured by Keyence Corporation. 図２は、比較例１で得られた乾燥野菜粉末に対して冷水を加えて5分経過した後の、すりおろし状態に復元した野菜の写真である。当該写真は、株式会社キーエンス製　デジタルマイクロスコープVHX-2000で撮影されたものである。FIG. 2 is a photograph of a vegetable restored to a grated state after 5 minutes have passed since cold water was added to the dried vegetable powder obtained in Comparative Example 1. The photograph was taken with a digital microscope VHX-2000 manufactured by Keyence Corporation. 図３は、比較例２で得られた乾燥野菜粉末に対して冷水を加えて5分経過した後の、すりおろし状態に復元した野菜の写真である。当該写真は、株式会社キーエンス製　デジタルマイクロスコープVHX-2000で撮影されたものである。FIG. 3 is a photograph of a vegetable restored to a grated state after 5 minutes have passed since cold water was added to the dried vegetable powder obtained in Comparative Example 2. The photograph was taken with a digital microscope VHX-2000 manufactured by Keyence Corporation. 図４は、乾燥野菜粉末（ブロッコリー茎部）を(a)剪断力を利用した粉砕機、又は(b)パルペライザー粉砕機、で粉砕した本発明の乾燥野菜粉末の写真を示す。当該写真は、株式会社キーエンス製 高感度16bit3D形状測定レーザマイクロスコープVK-X100で撮影されたものである。FIG. 4 shows a photograph of the dried vegetable powder of the present invention obtained by pulverizing the dried vegetable powder (broccoli stem) with (a) a pulverizer using shearing force or (b) a pulverizer pulverizer. The photograph was taken with Keyence Corporation's high sensitivity 16bit 3D shape measurement laser microscope VK-X100.
　以下、実施例及び比較例を示して本発明を具体的に説明する。但し、本発明は実施例に限定されない。 Hereinafter, the present invention will be described in detail with reference to examples and comparative examples. However, the present invention is not limited to the examples.
　実施例１：熱風乾燥→真空凍結乾燥→粉砕（キャベツ）
　原料野菜（キャベツ：固形分7重量％）を用意し、芯を除き葉の部分を2ｍｍの幅でスライスカットし、ブランチング（蒸気で1分間）を行った。その後、冷風にて冷却した。 Example 1: Hot air drying → vacuum freeze drying → crushing (cabbage)
Raw vegetables (cabbage: solid content 7% by weight) were prepared, the core portion was removed, the leaf portion was sliced and cut at a width of 2 mm, and blanched (with steam for 1 minute). Then, it cooled with cold air.
　次にキャベツの重量が15重量％に低減するまで熱風乾燥（70℃×30分）した。 Next, hot air drying (70 ° C. × 30 minutes) was performed until the weight of the cabbage was reduced to 15% by weight.
　次に真空凍結乾燥を行った。具体的には、乾燥野菜を冷凍した後、水分量が5重量％以下になるまで乾燥（50～100Ｐａ、40℃×12時間）した。 Next, vacuum freeze drying was performed. Specifically, dried vegetables were frozen and then dried (50 to 100 Pa, 40 ° C. × 12 hours) until the water content was 5% by weight or less.
　次に乾燥野菜を、剪断力を利用した粉砕機により粉砕した。粉砕後の粒度分布は次の通りである。 Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after pulverization is as follows.
　粒度分布測定結果＜透過率（R）：97.7％、メジアン径：282.41434μｍ、平均粉砕径：312.41798μｍ、モード径：281.7168μｍ、累積粒度：10.00％－96.1533μｍ、90.00％－557.5270μｍ＞
　得られた乾燥野菜粉末（7ｇ）に5℃の冷水（100ｃｃ）を加えたところ、継粉になることなく速やかに溶解し、約30秒ですりおろし状態に復元した。外観、風味、食感共に新鮮なキャベツのすりおろしたての状態になった。 Particle size distribution measurement results <Transmittance (R): 97.7%, Median diameter: 282.441434 μm, Average grinding diameter: 312.41798 μm, Mode diameter: 281.7168 μm, Cumulative particle size: 10.00% -96.1533 μm, 90.00% -557.5270 μm>
When 5 ° C. cold water (100 cc) was added to the obtained dried vegetable powder (7 g), it quickly dissolved without being spliced and restored to a grated state in about 30 seconds. The appearance, flavor and texture of the cabbage were freshly grated.
　実施例２～７：熱風乾燥→真空凍結乾燥→粉砕（キャベツ）
　原料野菜（キャベツ：固形分7重量%）を用意し、芯を除き葉の部分を2ｍｍの幅でスライスカットし、ブランチング（蒸気で3分間）を行った。その後、冷風にて冷却した。次に、実施例１と同様、熱風乾燥、真空凍結乾燥及び粉砕を行った。なお、実施例２～７の真空凍結乾燥における乾燥条件は、20～100Ｐａ、40℃×18時間とした。また、実施例２～７における熱風乾燥後の野菜の重量、真空凍結乾燥後の野菜の水分量、及び粉砕機については、それぞれ以下の表２に記載の通りとした。実施例２～７の乾燥野菜粉末(7ｇ)に5℃の冷水(100ｃｃ)を加えたときの復元状態については、以下の表２に記載の通りである。実施例２～７の乾燥野菜粉末の粒度分布については、それぞれ以下の表１に示す。 Examples 2 to 7: hot air drying → vacuum freeze drying → crushing (cabbage)
A raw vegetable (cabbage: solid content 7% by weight) was prepared, the core was removed, the leaf portion was sliced and cut at a width of 2 mm, and blanched (3 minutes with steam). Then, it cooled with cold air. Next, as in Example 1, hot air drying, vacuum freeze drying and pulverization were performed. The drying conditions in vacuum freeze-drying in Examples 2 to 7 were 20 to 100 Pa, 40 ° C. × 18 hours. In addition, the weight of the vegetable after hot air drying, the moisture content of the vegetable after vacuum freeze drying, and the grinder in Examples 2 to 7 were as shown in Table 2 below. The restored state when cold water (100 cc) at 5 ° C. is added to the dried vegetable powders (7 g) of Examples 2 to 7 is as shown in Table 2 below. The particle size distribution of the dried vegetable powders of Examples 2 to 7 is shown in Table 1 below.
　実施例８～１２：熱風乾燥→真空凍結乾燥→粉砕（ニンジン）
　原料野菜（ニンジン：固形分12.4重量%）を用意し、ダイサーにて5mmダイス状にカットし、ブランチング（蒸気で3分間）を行った。その後、冷風にて冷却した。次に、実施例１と同様、熱風乾燥、真空凍結乾燥及び粉砕を行った。なお、実施例８～１２の真空凍結乾燥における乾燥条件は、20～100Ｐａ、40℃×18時間とした。また、実施例８～１２における熱風乾燥後の野菜の重量、真空凍結乾燥後の野菜の水分量、及び粉砕機については、それぞれ以下の表２に記載の通りとした。実施例８～１２の乾燥野菜粉末(12.4ｇ)に5℃の冷水(100ｃｃ)を加えたときの復元状態については、以下の表２に記載の通りである。実施例８～１２の乾燥野菜粉末の粒度分布については、それぞれ以下の表１に示す。 Examples 8 to 12: hot air drying → vacuum freeze drying → pulverization (carrot)
Raw vegetables (carrot: solid content 12.4% by weight) were prepared, cut into 5 mm dice with a dicer, and blanched (3 minutes with steam). Then, it cooled with cold air. Next, as in Example 1, hot air drying, vacuum freeze drying and pulverization were performed. The drying conditions in vacuum freeze-drying in Examples 8 to 12 were 20 to 100 Pa, 40 ° C. × 18 hours. In addition, the weight of the vegetable after hot air drying, the moisture content of the vegetable after vacuum freeze drying, and the pulverizer in Examples 8 to 12 were as shown in Table 2 below. The restored state when cold water (100 cc) at 5 ° C. was added to the dried vegetable powders (12.4 g) of Examples 8 to 12 is as shown in Table 2 below. The particle size distribution of the dried vegetable powders of Examples 8 to 12 is shown in Table 1 below.
　実施例１３及び１４：熱風乾燥→真空凍結乾燥→粉砕（ブロッコリー）
　原料野菜（ブロッコリー：固形分 花部12重量%、固形分 茎部8重量%）を用意し、花部と茎部に分けて、それぞれダイサーにて5mmダイス状にカットし、ブランチング（蒸気で3分間）を行った。その後、冷風にて冷却した。次にブロッコリーの重量が25重量％に低減するまで熱風乾燥（70℃×40分）した。次に真空凍結乾燥を行った。具体的には、乾燥野菜を冷凍した後、水分量が5重量％以下になるまで乾燥（20～100Ｐａ、40℃×18時間）した。次に乾燥野菜を、剪断力を利用した粉砕機により粉砕した。粉砕後の粒度分布は、それぞれ以下の表１に示す。 Examples 13 and 14: Hot air drying → vacuum freeze drying → pulverization (broccoli)
Prepare raw vegetables (broccoli: solid content flower part 12% by weight, solid content stem part 8% by weight), divide into flower part and stem part, cut each into 5mm dice with dicer, and blanching (with steam 3 minutes). Then, it cooled with cold air. Next, hot air drying (70 ° C. × 40 minutes) was performed until the weight of broccoli was reduced to 25% by weight. Next, vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. × 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after pulverization is shown in Table 1 below.
　得られた乾燥野菜粉末（茎部:8ｇ、花部:12g）に5℃の冷水（100ｃｃ）を加えたところ、継粉になることなく速やかに溶解し、茎部及び花部のいずれも約20秒ですりおろし状態に復元した。外観、風味、食感共にブロッコリーのすりおろしたての状態になった。 When 5 ° C cold water (100 cc) is added to the dried vegetable powder obtained (stem part: 8 g, flower part: 12 g), it dissolves quickly without becoming a splint, and both the stem part and the flower part are about Restored to the grated state in 20 seconds. The appearance, flavor, and texture of the broccoli became freshly grated.
　実施例１５：熱風乾燥→真空凍結乾燥→粉砕（バターナッツ　スクウォッシュ）
　原料野菜（バターナッツ　スクウォッシュ：固形分13.5重量%）を用意し、両端と種を除いた後、ダイサーにて5mmダイス状にカットし、ブランチング（蒸気で3分間）を行った。その後、冷風にて冷却した。次にバターナッツ　スクウォッシュの重量が25重量％に低減するまで熱風乾燥（70℃×40分）した。次に真空凍結乾燥を行った。具体的には、乾燥野菜を冷凍した後、水分量が5重量％以下になるまで乾燥（20～100Ｐａ、40℃×18時間）した。次に乾燥野菜を、剪断力を利用した粉砕機により粉砕した。粉砕後の粒度分布は、以下の表１に示す。 Example 15: Hot air drying → vacuum freeze drying → pulverization (butternut squash)
A raw vegetable (butternut squash: solid content 13.5% by weight) was prepared, both ends and seeds were removed, and then cut into 5 mm dice with a dicer and blanched (3 minutes with steam). Then, it cooled with cold air. Next, hot air drying (70 ° C. × 40 minutes) was performed until the weight of the butternut squash was reduced to 25% by weight. Next, vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. × 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
　得られた乾燥野菜粉末（13.5g）に5℃の冷水（100ｃｃ）を加えたところ、継粉になることなく速やかに溶解し、約30秒ですりおろし状態に復元した。外観、風味、食感共にバターナッツ　スクウォッシュのすりおろしたての状態になった。 When cold water (100 cc) at 5 ° C. was added to the obtained dried vegetable powder (13.5 g), it quickly dissolved without becoming a splint and restored to a grated state in about 30 seconds. The appearance, flavor and texture of the butternut squash were grated.
　実施例１６：熱風乾燥→真空凍結乾燥→粉砕（ゴボウ）
　原料野菜（ゴボウ：固形分14.4重量%）を用意し、洗浄した後、2mm厚にそぎ切りし、水に浸漬してアクを抜いた。その後、水を切り、ブランチング（蒸気で3分間）を行った。その後、冷風にて冷却した。次にゴボウの重量が33.3重量％に低減するまで熱風乾燥（70℃×15分）した。次に真空凍結乾燥を行った。具体的には、乾燥野菜を冷凍した後、水分量が5重量％以下になるまで乾燥（20～100Ｐａ、40℃×18時間）した。次に乾燥野菜を、剪断力を利用した粉砕機により粉砕した。粉砕後の粒度分布は、以下の表１に示す。 Example 16: Hot air drying → vacuum freeze drying → pulverization (burdock)
Raw vegetables (burdock: solid content 14.4% by weight) were prepared, washed, then cut into 2 mm thicknesses, dipped in water and drained. The water was then drained and blanching (steamed for 3 minutes). Then, it cooled with cold air. Next, hot air drying (70 ° C. × 15 minutes) was performed until the weight of burdock was reduced to 33.3% by weight. Next, vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. × 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
　得られた乾燥野菜粉末（14.4g）に5℃の冷水（100ｃｃ）を加えたところ、継粉になることなく速やかに溶解し、約30秒ですりおろし状態に復元した。外観、風味、食感共にゴボウのすりおろしたての状態になった。 When 5 ° C. cold water (100 cc) was added to the obtained dried vegetable powder (14.4 g), it quickly dissolved without becoming a splint and restored to a grated state in about 30 seconds. The appearance, flavor, and texture of the burdock became fresh.
　実施例１７：熱風乾燥→真空凍結乾燥→粉砕（エダマメ）
　原料野菜（エダマメ：固形分28.0重量%）を用意し、塩水で約4分茹でた後、冷水で冷やした。次に、サヤから豆を取り出した後、エダマメをダイサーにて5mmダイス状にカットし、重量が80重量％に低減するまで熱風乾燥（70℃×15分）した。次に真空凍結乾燥を行った。具体的には、乾燥野菜を冷凍した後、水分量が5重量％以下になるまで乾燥（20～100Ｐａ、40℃×18時間）した。次に乾燥野菜を、剪断力を利用した粉砕機により粉砕した。粉砕後の粒度分布は、以下の表１に示す。 Example 17: Hot air drying → vacuum freeze drying → pulverization (red beans)
Raw vegetables (edamame: solid content 28.0% by weight) were prepared, boiled with salt water for about 4 minutes, and then cooled with cold water. Next, after removing the beans from the sheath, the green beans were cut into 5 mm dice with a dicer and dried with hot air (70 ° C. × 15 minutes) until the weight was reduced to 80% by weight. Next, vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. × 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
　得られた乾燥野菜粉末（28g）に5℃の冷水（100ｃｃ）を加えたところ、継粉になることなく速やかに溶解し、約30秒ですりおろし状態に復元した。外観、風味、食感共に茹でたエダマメをすりおろした状態になった。 When cold water (100 cc) at 5 ° C. was added to the obtained dried vegetable powder (28 g), it quickly dissolved without becoming a splint and restored to a grated state in about 30 seconds. The appearance, flavor and texture of the boiled green beans were grated.
　実施例１８：熱風乾燥→真空凍結乾燥→粉砕（ソラマメ）
　原料野菜（ソラマメ：固形分32.7重量%）を用意し、この原料野菜のサヤから豆を取り出した。次に、薄皮を残した状態で、ソラマメをダイサーにて5mmダイス状にカットし、ブランチング（蒸気で3分間）を行った。その後、冷風にて冷却した。次にソラマメの重量が50重量％に低減するまで熱風乾燥（60℃×30分）した。次に真空凍結乾燥を行った。具体的には、乾燥野菜を冷凍した後、水分量が5重量％以下になるまで乾燥（20～100Ｐａ、40℃×18時間）した。次に乾燥野菜を、剪断力を利用した粉砕機により粉砕した。粉砕後の粒度分布は、以下の表１に示す。 Example 18: Hot air drying → vacuum freeze drying → pulverization (boiled beans)
A raw vegetable (broad bean: solid content 32.7% by weight) was prepared, and beans were taken out of the raw vegetable vegetable. Next, with the thin skin left, broad beans were cut into 5 mm dice with a dicer and blanched (steamed for 3 minutes). Then, it cooled with cold air. Next, hot air drying (60 ° C. × 30 minutes) was performed until the weight of the broad bean was reduced to 50% by weight. Next, vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. × 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
　得られた乾燥野菜粉末（32.7g）に5℃の冷水（100ｃｃ）を加えたところ、継粉になることなく速やかに溶解し、約40秒ですりおろし状態に復元した。外観、風味、食感共にソラマメのすりおろしたての状態になった。 When 5 ° C. cold water (100 cc) was added to the obtained dried vegetable powder (32.7 g), it quickly dissolved without being spliced and restored to a grated state in about 40 seconds. The appearance, flavor, and texture of the broad bean are grated.
　実施例１９：熱風乾燥→真空凍結乾燥→粉砕（ジャガイモ）
　原料野菜（ジャガイモ：固形分22重量%）を用意し、洗浄した後、皮をむき、ダイサーにて5mmダイス状にカットし、ブランチング（蒸気で3分間）を行った。その後、冷風にて冷却した。次にジャガイモの重量が33.3重量％に低減するまで熱風乾燥（70℃×50分）した。次に真空凍結乾燥を行った。具体的には、乾燥野菜を冷凍した後、水分量が5重量％以下になるまで乾燥（20～100Ｐａ、40℃×18時間）した。次に乾燥野菜を、剪断力を利用した粉砕機により粉砕した。粉砕後の粒度分布は、以下の表１に示す。 Example 19: Hot air drying → vacuum freeze drying → pulverization (potato)
Raw vegetables (potato: solid content 22% by weight) were prepared, washed, peeled, cut into 5 mm dice with a dicer, and blanched (steamed for 3 minutes). Then, it cooled with cold air. Next, hot air drying (70 ° C. × 50 minutes) was performed until the weight of the potato was reduced to 33.3% by weight. Next, vacuum lyophilization was performed. Specifically, the dried vegetables were frozen and then dried (20 to 100 Pa, 40 ° C. × 18 hours) until the water content was 5% by weight or less. Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after grinding is shown in Table 1 below.
　得られた乾燥野菜粉末（22g）に5℃の冷水（100ｃｃ）を加えたところ、継粉になることなく速やかに溶解し、約25秒ですりおろし状態に復元した。外観、風味、食感共に茹でたジャガイモをすりおろした状態になった。 When 5 ° C. cold water (100 cc) was added to the obtained dried vegetable powder (22 g), it quickly dissolved without being spliced and restored to a grated state in about 25 seconds. Boiled potatoes were grated for appearance, flavor and texture.
　比較例１：真空凍結乾燥→粉砕（キャベツ）
　原料野菜（キャベツ：固形分7重量％）を用意し、芯を除き葉の部分を2～3ｍｍの幅でカットし、ブランチング（蒸気で1分間）を行った。その後、冷風にて冷却した。 Comparative Example 1: Vacuum freeze-drying → grinding (cabbage)
Raw vegetables (cabbage: solid content 7% by weight) were prepared, the core was removed, the leaves were cut in a width of 2 to 3 mm, and blanched (with steam for 1 minute). Then, it cooled with cold air.
　次に真空凍結乾燥を行った。具体的には、乾燥野菜を冷凍した後、水分量が5重量％以下になるまで乾燥（50～100Ｐａ、40℃×24時間）した。 Next, vacuum freeze drying was performed. Specifically, the dried vegetables were frozen and then dried (50 to 100 Pa, 40 ° C. × 24 hours) until the water content was 5% by weight or less.
　次に乾燥野菜を、剪断力を利用した粉砕機により粉砕した。粉砕後の粒度分布は次の通りである。 Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after pulverization is as follows.
　粒度分布測定結果＜透過率（R）：98.5％、メジアン径：187.90622μｍ、平均粉砕径：227.58209μｍ、モード径：213.7966μｍ、累積粒度：10.00％－67.8808μｍ、90.00％－446.7250μｍ＞
　得られた乾燥野菜粉末（7ｇ）に5℃の冷水（100ｃｃ）を加えたところ、20秒程度で復元したが、乾燥野菜粉末が軽く、体積（量）が多いため溶解し難かった。また、風味は良いが、キャベツの食感（繊維感）がなく、糊っぽい食感であった。 Particle size distribution measurement results <Transmissivity (R): 98.5%, median diameter: 187.990622 μm, average pulverized diameter: 227.58209 μm, mode diameter: 213.7966 μm, cumulative particle size: 10.00% -67.8808 μm, 90.00% -446.7250 μm>
When cold water (100 cc) at 5 ° C. was added to the obtained dried vegetable powder (7 g), it was recovered in about 20 seconds, but it was difficult to dissolve because the dried vegetable powder was light and had a large volume (quantity). Moreover, although the flavor was good, there was no cabbage texture (fiber texture) and the texture was sticky.
　比較例２：熱風乾燥→粉砕（キャベツ）
　原料野菜（キャベツ：固形分7重量％）を用意し、芯を除き葉の部分を2～3ｍｍの幅でカットし、ブランチング（蒸気で1分間）を行った。その後、冷風にて冷却した。 Comparative Example 2: Hot air drying → grinding (cabbage)
Raw vegetables (cabbage: solid content 7% by weight) were prepared, the core was removed, the leaf portion was cut to a width of 2 to 3 mm, and blanching (1 minute with steam) was performed. Then, it cooled with cold air.
　次にキャベツの水分含有量が5重量％になるまで熱風乾燥（50℃×150分）した。 Next, hot air drying (50 ° C. × 150 minutes) was performed until the water content of the cabbage became 5% by weight.
　次に乾燥野菜を、剪断力を利用した粉砕機により粉砕した。粉砕後の粒度分布は次の通りである。 Next, the dried vegetables were pulverized by a pulverizer using shearing force. The particle size distribution after pulverization is as follows.
　粒度分布測定結果＜透過率（R）：97.0％、メジアン径：266.15225μｍ、平均粉砕径：302.52237μｍ、モード径：280.5655μｍ、累積粒度：10.00％－102.0523μｍ、90.00％－545.3271μｍ＞
　得られた乾燥野菜粉末（7ｇ）に5℃の冷水（100ｃｃ）を加えたところ、復元するまで5分近く必要であり、しかも保形性（保水性）が悪く、風味も食感もキャベツの新鮮味に欠けるものであった。 Particle size distribution measurement results <Transmissivity (R): 97.0%, median diameter: 266.15225 μm, average pulverized diameter: 302.52237 μm, mode diameter: 280.5655 μm, cumulative particle size: 10.00% -102.0523 μm, 90.00% -545.3271 μm>
When 5 ° C cold water (100 cc) was added to the dried vegetable powder (7 g) obtained, it took almost 5 minutes to restore, and the shape retention (water retention) was poor, and the flavor and texture of cabbage It lacked freshness.
　比較例３：熱風乾燥→真空凍結乾燥→粉砕（キャベツ）
　原料野菜（キャベツ：固形分7重量％）を用意し、芯を除き葉の部分を2～3ｍｍの幅でカットし、ブランチング（蒸気で1分間）を行った。その後、冷風にて冷却した。 Comparative Example 3: Hot air drying → vacuum freeze drying → pulverization (cabbage)
Raw vegetables (cabbage: solid content 7% by weight) were prepared, the core was removed, the leaf portion was cut to a width of 2 to 3 mm, and blanching (1 minute with steam) was performed. Then, it cooled with cold air.
　次にキャベツの重量が15重量％に低減するまで熱風乾燥（70℃×30分）した。 Next, hot air drying (70 ° C. × 30 minutes) was performed until the weight of the cabbage was reduced to 15% by weight.
　次に真空凍結乾燥を行った。具体的には、乾燥野菜を冷凍した後、水分量が5重量％以下になるまで乾燥（50～100Ｐａ、40℃×12時間）した。 Next, vacuum freeze drying was performed. Specifically, dried vegetables were frozen and then dried (50 to 100 Pa, 40 ° C. × 12 hours) until the water content was 5% by weight or less.
　次に乾燥野菜を家庭用電動ミル（National ジューサーミキサーMJ-M3／ドライ＆ウェットミル／200W）により粉砕した。粉砕後の粒度分布は次の通りである。 Next, the dried vegetables were pulverized by a household electric mill (National Juicer Mixer MJ-M3 / Dry & Wet Mill / 200W). The particle size distribution after pulverization is as follows.
　粒度分布測定結果＜透過率（R）：98.9％、メジアン径：692.56775μｍ、平均粉砕径：708.73621μｍ、モード径：731.1581μｍ、累積粒度：10.00％－312.0358μｍ、90.00％－1117.1012μｍ＞
　得られた乾燥野菜粉末（7ｇ）に5℃の冷水（100ｃｃ）を加えたところ、風味は良いものの、復元するまで5分近く必要であり、しかも保形性が悪く、キャベツをすりおろした状態にはならなかった。 Particle size distribution measurement results <Transmissivity (R): 98.9%, Median diameter: 692.56775 μm, Average grinding diameter: 708.773621 μm, Mode diameter: 731.1581 μm, Cumulative particle size: 10.00% -312.0358 μm, 90.00% -1117.1012 μm>
When cold water (100 cc) at 5 ° C was added to the dried vegetable powder (7 g) obtained, the flavor was good, but it took almost 5 minutes to restore, and the shape retention was poor and the cabbage was grated Did not become.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２中の記号の説明
*1 : 高温又は常温乾燥する工程を行わなかったことを示す。
*2 : 真空凍結乾燥する工程を行わなかったことを示す。
*3 : URSCHEL社 COMITROL PROCESSOR MODEL 1700 Microcut Head(Brade枚数):100枚, 回転数:9000 rpm
Ａ : 外観、風味、食感共に新鮮な野菜のすりおろしたての状態になったことを示す。
Ｂ : 評価Ａよりは繊維感に欠けるが、新鮮な野菜のすりおろしたての状態になったことを示す。
Ｃ : 評価Ａよりは新鮮味に欠けるが、新鮮な野菜のすりおろしたての状態になったことを示す。
Ｄ ：評価Ｂよりは繊維感に欠けるが、新鮮な野菜のすりおろしたての状態になったことを示す。
Ｅ : 継粉になりやすく、食感がやや糊状で野菜本来の繊維感が得られなかったことを示す。
Ｆ :保形性(保水性)が悪く、野菜のすりおろしたての状態にならなかったことを示す。 Explanation of symbols in Table 2
* 1: Indicates that no high temperature or room temperature drying process was performed.
* 2: Indicates that the vacuum freeze-drying process was not performed.
* 3: URSCHEL COMITROL PROCESSOR MODEL 1700 Microcut Head (Number of Brades): 100, Rotation speed: 9000 rpm
A: The appearance, flavor and texture of fresh vegetables have been grated.
B: Although it lacks a fiber feeling than evaluation A, it shows that it became the state where the fresh vegetable was grated.
C: Although freshness is lacking compared with evaluation A, it shows that it became the state where the fresh vegetable was grated.
D: Although it lacks a fiber feeling from evaluation B, it shows that it became the state where the fresh vegetable was grated.
E: It is easy to become a splint, and the texture is slightly pasty, indicating that the original fiber feeling of vegetables could not be obtained.
F: Indicates that the shape retention (water retention) was poor and the vegetables were not grated.

Claims (6)

  1. 　原料野菜を真空凍結乾燥以外の方法で乾燥する工程及び真空凍結乾燥する工程を順に有し、且つ前記真空凍結乾燥以外の方法で乾燥する工程及び前記真空凍結乾燥する工程の間又は前記真空凍結乾燥する工程の後に野菜を粉砕する工程を有する乾燥野菜粉末の製造方法であって、
    （１）前記真空凍結乾燥以外の方法で乾燥する工程は、原料野菜を基準として、野菜の重量が10～95重量％となるように乾燥させる工程であり、
    （２）前記真空凍結乾燥する工程は、原料野菜を基準として、野菜の水分量が5重量％以下となるように乾燥させる工程であり、
    （３）前記粉砕する工程は、乾燥野菜粉末のメジアン径が600μｍ以下となるように粉砕する工程である、ことを特徴とする乾燥野菜粉末の製造方法。     A step of drying the raw material vegetables by a method other than vacuum freeze-drying and a step of vacuum freeze-drying are in order, and the step of drying by a method other than vacuum freeze-drying and the step of vacuum freeze-drying or the vacuum freeze-drying A method for producing a dried vegetable powder having a step of pulverizing vegetables after the step of
    (1) The step of drying by a method other than vacuum freeze-drying is a step of drying such that the weight of the vegetable is 10 to 95% by weight based on the raw vegetable.
    (2) The vacuum freeze-drying step is a step of drying such that the moisture content of the vegetable is 5% by weight or less based on the raw vegetable.
    (3) The method for producing a dried vegetable powder, wherein the pulverizing step is a step of pulverizing the dried vegetable powder so that a median diameter thereof is 600 μm or less.
  2. 　前記真空凍結乾燥以外の方法で乾燥する工程が、熱風乾燥、送風乾燥、遠赤外線加熱乾燥、除湿空気乾燥、自然乾燥、真空減圧乾燥、間接加熱乾燥、マイクロ波加熱乾燥、及び過熱水蒸気乾燥からなる群から選ばれた少なくとも１種である、請求項1に記載の乾燥野菜粉末の製造方法。 The step of drying by a method other than the vacuum freeze drying comprises hot air drying, air drying, far-infrared heat drying, dehumidified air drying, natural drying, vacuum reduced pressure drying, indirect heat drying, microwave heat drying, and superheated steam drying. 2. The method for producing a dried vegetable powder according to claim 1, wherein the method is at least one selected from the group.
  3. 　前記真空凍結乾燥以外の方法で乾燥する工程の前に、原料野菜をブランチングする工程を更に有する、請求項1又は2に記載の乾燥野菜粉末の製造方法。 3. The method for producing a dried vegetable powder according to claim 1, further comprising a step of branching the raw vegetable before the step of drying by a method other than the vacuum freeze-drying.
  4. 　添加剤を配合しない、請求項1～3のいずれかに記載の乾燥野菜粉末の製造方法。 4. The method for producing dried vegetable powder according to claim 1, wherein no additive is added.
  5. 　前記原料野菜は、キャベツ、ハクサイ、ニンジン、カブ、ビーツ、カボチャ、ズッキーニ、スクウォッシュ、パプリカ、ブロッコリー、カリフラワー、ダイコン、トマト、タマネギ、ネギ、セロリ、ゴボウ、ショウガ、サヤインゲン、グリンピース、ソラマメ、エダマメ、キュウリ、ゴーヤ、アスパラガス、長いも、ジャガイモ及びサツマイモからなる群から選択される少なくとも1種である、請求項1～4のいずれかに記載の乾燥野菜粉末の製造方法。 The raw vegetables are cabbage, Chinese cabbage, carrot, turnip, beetroot, pumpkin, zucchini, squash, paprika, broccoli, cauliflower, radish, tomato, onion, leeks, celery, burdock, ginger, sweet bean, green peas, broad bean, edamame, The method for producing a dried vegetable powder according to any one of claims 1 to 4, which is at least one selected from the group consisting of cucumber, bitter gourd, asparagus, long but potato and sweet potato.
  6. 　請求項1～5のいずれかに記載の製造方法により得られる乾燥野菜粉末であって、5℃の冷水を混合した際に10秒～1分の間で原料野菜のすりおろし状態に変化させることができる乾燥野菜粉末。 6. A dried vegetable powder obtained by the production method according to any one of claims 1 to 5, wherein when mixed with cold water at 5 ° C., the raw vegetable is changed to a grated state for 10 seconds to 1 minute. Can be dried vegetable powder.
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