WO2013118726A1 - Poudre végétale déshydratée et son procédé de fabrication - Google Patents

Poudre végétale déshydratée et son procédé de fabrication 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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English (en)
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/ja
Publication of WO2013118726A1 publication Critical patent/WO2013118726A1/fr

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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.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

La présente invention concerne un procédé de fabrication de poudre de légumes déshydratés qui ne contient pas d'additifs et qui peut être rapidement reconstituée (dans un délai d'environ 10 secondes à une minute) dans un état râpé en ajoutant de l'eau froide, et qui permet de reproduire le goût et la texture des légumes d'origine fraîchement râpés. Le procédé de fabrication de poudre de légumes déshydratés est le suivant : dans cet ordre, une étape de déshydrogénation de légumes crus qui utilise un procédé autre que la lyophilisation sous vide et une étape de lyophilisation sous vide ; et une étape de pulvérisation de légumes qui intervient entre l'étape de déshydratation de légumes crus qui utilise un procédé autre que la lyophilisation sous vide et l'étape de lyophilisation sous vide, ou qui suit l'étape de lyophilisation sous vide. Le procédé de fabrication de poudre de légumes déshydratés est caractérisé par les étapes suivantes : (1) l'étape de déshydratation de légumes crus qui utilise un procédé autre que la lyophilisation sous vide est destiné à la déshydratation de sorte que la masse végétale est de 10 à 95% en poids, en prenant des légumes crus pour référence ; (2) l'étape de lyophilisation sous vide est destinée à la déshydratation de sorte que la teneur en eau des légumes ne soit pas supérieure à 5% en poids, en prenant des légumes crus pour référence ; et (3) l'étape de pulvérisation est destinée à la pulvérisation de sorte que la taille moyenne de la poudre de légumes déshydratés ne soit pas supérieure à 600 µm.
PCT/JP2013/052617 2012-02-10 2013-02-05 Poudre végétale déshydratée et son procédé de fabrication WO2013118726A1 (fr)

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CN103461466A (zh) * 2013-09-10 2013-12-25 兴化市绿禾食品有限公司 一种脱水黄瓜加工方法
CN104222340A (zh) * 2014-09-05 2014-12-24 温州茂竹园农业有限公司 芦笋茶的去异味加工工艺
JP2015039333A (ja) * 2013-08-22 2015-03-02 キユーピー株式会社 レトルトパスタソース用トッピング材及びこれを備えた容器詰めパスタソース
JP5697184B1 (ja) * 2014-07-02 2015-04-08 株式会社東洋新薬 青果物粉末の製造方法
CN104872581A (zh) * 2015-06-03 2015-09-02 中国科学院兰州化学物理研究所 真空干燥法制备马铃薯生全粉的工艺
JP5828053B1 (ja) * 2015-03-27 2015-12-02 株式会社東洋新薬 青果物乾燥粉末の製造方法
JP2016013120A (ja) * 2015-02-05 2016-01-28 株式会社東洋新薬 青果物粉末の製造方法
JP2016154461A (ja) * 2015-02-23 2016-09-01 味の素ゼネラルフーヅ株式会社 粉末状組成物及びスムージー様飲料
US9549566B2 (en) * 2015-04-25 2017-01-24 Growers Express, Llc Processed cauliflower and cauliflower processing method
CN107242287A (zh) * 2017-02-09 2017-10-13 陕西科技大学 一种过热蒸汽烫漂与组合干燥一体化加工方法与设备
JP2017216928A (ja) * 2016-06-07 2017-12-14 株式会社あすなろ本舗 加工ニンニク及びその製造方法
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KR101909466B1 (ko) * 2018-01-24 2018-10-18 조인바이 주식회사 야채 분말식품 조성물 및 그 제조방법
KR101910774B1 (ko) * 2018-08-16 2018-12-28 조금자 하루채소 제조방법 및 그 제조방법에 의해 제조한 하루채소
JP6582304B1 (ja) * 2018-04-06 2019-10-02 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 微粒子複合体含有組成物及びその製造法
WO2019193780A1 (fr) * 2018-04-06 2019-10-10 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Composition contenant un complexe de particules fines et procédé de production associé
WO2019198089A1 (fr) * 2018-04-12 2019-10-17 Rafael's Healthy & Tasty Ltd. Pâte à tartiner à base de produits végétaux séchée et ses procédés de fabrication et de traitement
WO2021015694A1 (fr) * 2019-07-23 2021-01-28 Alibas Ilknur Procédé de production de pâte d'un type de tomate, de poivre ou d'un mélange de tomate et de poivre
CN112471423A (zh) * 2020-10-16 2021-03-12 周益俊 一种便于吞咽消化的肉类蔬菜泥粉及其制备方法
WO2021070402A1 (fr) 2019-10-10 2021-04-15 日研フード株式会社 Procédé de fabrication de poudre de fruits secs

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CN103444844A (zh) * 2013-09-06 2013-12-18 桂林普兰德生物科技有限公司 一种鲜罗汉果片的微波真空干燥方法
CN103461466A (zh) * 2013-09-10 2013-12-25 兴化市绿禾食品有限公司 一种脱水黄瓜加工方法
JP5697184B1 (ja) * 2014-07-02 2015-04-08 株式会社東洋新薬 青果物粉末の製造方法
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CN104872581A (zh) * 2015-06-03 2015-09-02 中国科学院兰州化学物理研究所 真空干燥法制备马铃薯生全粉的工艺
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CN107242287A (zh) * 2017-02-09 2017-10-13 陕西科技大学 一种过热蒸汽烫漂与组合干燥一体化加工方法与设备
KR101891025B1 (ko) * 2017-02-15 2018-08-22 조금자 건조야채 제조방법 및 그 제조방법에 의해 제조한 건조야채
KR101909466B1 (ko) * 2018-01-24 2018-10-18 조인바이 주식회사 야채 분말식품 조성물 및 그 제조방법
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JP6582304B1 (ja) * 2018-04-06 2019-10-02 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 微粒子複合体含有組成物及びその製造法
WO2019193780A1 (fr) * 2018-04-06 2019-10-10 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Composition contenant un complexe de particules fines et procédé de production associé
US11678686B2 (en) 2018-04-06 2023-06-20 Mizkan Holdings Co., Ltd. Composition containing fine particle composite and method for manufacturing the same
AU2018417768B2 (en) * 2018-04-06 2020-03-19 Mizkan Holdings Co., Ltd. Composition containing fine particle composite and method for manufacturing the same
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AU2018417768C1 (en) * 2018-04-06 2020-07-02 Mizkan Holdings Co., Ltd. Composition containing fine particle composite and method for manufacturing the same
WO2019198089A1 (fr) * 2018-04-12 2019-10-17 Rafael's Healthy & Tasty Ltd. Pâte à tartiner à base de produits végétaux séchée et ses procédés de fabrication et de traitement
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WO2021015694A1 (fr) * 2019-07-23 2021-01-28 Alibas Ilknur Procédé de production de pâte d'un type de tomate, de poivre ou d'un mélange de tomate et de poivre
WO2021070402A1 (fr) 2019-10-10 2021-04-15 日研フード株式会社 Procédé de fabrication de poudre de fruits secs
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