WO2013151176A1 - 野菜または果物のスナック菓子の製造方法 - Google Patents
野菜または果物のスナック菓子の製造方法 Download PDFInfo
- Publication number
- WO2013151176A1 WO2013151176A1 PCT/JP2013/060645 JP2013060645W WO2013151176A1 WO 2013151176 A1 WO2013151176 A1 WO 2013151176A1 JP 2013060645 W JP2013060645 W JP 2013060645W WO 2013151176 A1 WO2013151176 A1 WO 2013151176A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- raw
- minutes
- frying
- slice
- temperature
- Prior art date
Links
Images
Classifications
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
Definitions
- the present invention relates to a method for producing a vegetable or fruit snack, and more particularly to a method suitable for making a raw vegetable or fruit having a relatively high sugar content into a snack.
- Vegetable and fruit snacks are processed foods in which vegetables and fruits are formed into thin flat shapes or sticks, and are conventionally manufactured and sold as confectionery with a healthy image.
- vegetables and fruits themselves are characterized by their unique texture, flavor, and color, such as freshness and crispy texture due to their moisture content, unique sourness and sweetness balance, rich fragrance, various colors, etc.
- Snack confectionery is usually a dry food with a low crispy texture and often relies on flavors from seasonings and flavorings, and can be said to be a food that contradicts the original characteristics of vegetables and fruits. Therefore, the major point is how the conventional processing technology related to vegetable and fruit snacks can be matched with the characteristics of the snacks while leaving the unique texture and flavor of vegetables and fruits.
- Patent Document 1 discloses a method for manufacturing dried vegetables (snack confectionery) sliced root vegetables and fried under reduced pressure.
- the disclosed method for producing snack confectionery that is cut into a stick shape, tuber roots such as beet and yacon, soaked in a sugar solution, and fried under pressure and reduced pressure conditions, or disclosed in Patent Document 3,
- An example is a method for producing a snack confectionery product in which a sweet potato slice is rapidly frozen and then fried under reduced pressure.
- a vegetable slice is boiled with hot water of 90 ° C. or higher for several minutes and then frozen.
- ingredients, nutrients, etc. will be impaired.
- the snack confectionery obtained by the said manufacturing method in addition to not only freezing a vegetable slice after branching but also immersing in a sugar solution. May have an artificial taste and does not allow you to enjoy the original taste of vegetables.
- the time for frying is as long as 35 minutes to 60 minutes.
- the present invention was made in order to solve these problems, and uses vegetables, fruits, sweetness ingredients, umami ingredients, nutrients, colors as much as possible, and has an eggy taste such as beet Aims to provide nutritious snacks that suppress the taste and enjoy a pleasant texture in addition to the original taste and color of vegetables and fruits.
- a method for producing a snack confectionery of vegetables or fruits comprising a reduced pressure heating step in which the frozen section in a frozen state is fried under a reduced pressure condition or baked under a reduced pressure condition,
- the frying temperature or baking temperature C in the reduced pressure heating step is 85 ° C. ⁇ C ⁇ 140 ° C. and the frying time or baking time T is 8 minutes ⁇ T ⁇ 30 minutes of said method.
- a raw slice preparation step for preparing a raw slice from raw vegetables or fruits, and a frozen slice by freezing the raw slice before the raw slice is discolored
- the method according to (1) comprising a frozen section preparation step to prepare.
- a raw slice preparation step for preparing a raw slice from raw vegetables or raw fruits before the vacuum heating step, a steamed slice preparation step for steaming the raw slice to prepare a steamed slice, and the steamed slice The method according to (1), further comprising a frozen section preparation step of preparing frozen sections by freezing.
- a snack snack that matches the unique sweetness and taste of vegetables and fruits, such as the unique flavor and color of vegetables, the nutritional value, and the unique pleasant texture of snack snacks is manufactured. can do.
- a process such as immersion in a sugar solution is not required and the heating time is relatively short, a snack confectionery utilizing the ingredients inherent in vegetables and fruits can be produced easily and at low cost.
- a snack snack that moderately suppresses the taste is produced easily and at a low cost without the need for special egg flavor removal treatment (dehydration). can do.
- FIG. 3 shows images of beet snacks made by frying at various frying temperatures and frying times.
- FIG. 3 shows images of banana and pumpkin snacks produced by frying at various frying temperatures and frying times.
- FIG. 7 shows an image of a pumpkin snack made by frying at about 85-90 ° C. for 7 minutes (x) or 8 minutes (y).
- FIG. 3 shows images of beet snacks made by frying at various frying temperatures and frying times.
- a snack confectionery produced by frying vegetables and fruits having a sugar content of less than 10 degrees (carrots; G, radish; H) and vegetables and fruits having a sugar content of 10 degrees or more (onions; I) at about 140 to 142 ° C. for 10 minutes. It is a figure which shows an image.
- a method for producing a vegetable or fruit snack according to the present invention (I) a reduced pressure heating step in which frozen sections of vegetables or fruits in a frozen state are fried under reduced pressure conditions or fired under reduced pressure conditions;
- the frying temperature or baking temperature C in the reduced pressure heating step (i) is 85 ° C. ⁇ C ⁇ 140 ° C. and the frying time.
- the firing time T is set to 8 minutes ⁇ T ⁇ 30 minutes.
- “Vegetable” in the present invention refers to a plant that can be edible, such as radish, carrot, burdock, beet, beet (red beet, red sugar beet), caen sai (fire beet), blak, chicory root, turnip, sweet potato, Yacon, cassava, taro, potato, lotus root, kwai, garlic, shallot, root potatoes such as yam, yam, rakkyo, ginger, yurien, stem vegetables such as asparagus, udo, bamboo shoot, cabbage, spinach, Chinese cabbage, watercress, kale, Komatsuna, Sanchu, Shungiku, Shirona, Celery, Leek, Chingsai, Parsley, Onion and other leafy vegetables, Tomato, Eggplant, Pumpkin, Pepper, Pepper, Paprika, Cucumber, Zucchini, Uri, Okra, Togan, Shishito and other fruit vegetables, Myouga , Caulifla
- the “fruit” in the present invention refers to an edible fruit, for example, apple, pear, quince, strawberry, pineapple, strawberry, banana, kiwi, mango, peach, plum, apricot, chestnut, avocado, plum, papaya, western Pear, lychee, loquat, melon, etc. can be mentioned.
- “vegetables or fruit snacks” refers to snacks made mainly of vegetables or fruits. In addition to those made only of vegetables or fruits, vegetables or fruits and ingredients other than vegetables or fruits are used as ingredients. Also included.
- the method of frying under reduced pressure can be performed according to a conventional method, for example, using a commercially available vacuum fryer (decompression fryer, vacuum fryer) or the like.
- the method of baking under pressure reduction conditions can be performed according to a conventional method, for example, can be performed using a commercially available vacuum oven etc.
- the pressure under reduced pressure is within the range of 760 torr or less, which is a general atmospheric pressure on the ground, the fryer capacity, the oil temperature, the frying time, the type of vegetables and fruits used as the raw material, the shape of the frozen section, although it can be set as appropriate according to the taste and texture required for the final product, for example, 30 torr or less, 25 torr or less, 20 torr or less, 18 torr or less, 16 torr or less, 15 torr or less, 14 torr or less, 13 torr or less, 12 torr or less, 11 torr Below, it may be 10 torr or less, 9 torr or less, 8 torr or less, 7 torr or less, 6 torr or less, 5 torr or less, 4 torr or less, 3 torr or less, 2 torr or less, 1 torr or less.
- the “sugar content” of vegetables and fruits is a value that serves as an index of the content of sugars (such as glucose, sucrose, and fructose) in vegetables and fruits, and can be exchanged for “Brix sugar content” and “Brix value”. Used for.
- the sugar content can be measured by measuring the refractive index of the sample based on the relationship in which the refractive index of light is different when the saccharide content is different, and the refractive index of a 1% (w / w) sucrose aqueous solution is , Sugar content is defined as 1 degree.
- the “sugar content” of vegetables and fruits can be easily measured using a commercially available sugar meter (Brix meter, refractometer).
- the frying temperature or baking temperature C in the reduced pressure heating step of (i) is 85 ° C ⁇ C ⁇ 140 ° C, and the frying time or baking time T Is 8 minutes ⁇ T ⁇ 30 minutes.
- the frying temperature C refers to the temperature of the oil when frying
- the firing temperature C refers to the internal temperature of a firing apparatus such as an oven.
- the frying time T is the time for holding frozen slices of vegetables and fruits in oil in a predetermined temperature zone
- the baking time T is the temperature of vegetables and fruits in the oven of the baking device in the predetermined temperature zone. The time for holding a frozen section.
- the frying temperature or baking temperature C or the frying time or baking time T is in these temperature zones or time zones, even brown vegetables and fruits having a relatively high sugar content of 10 degrees or more can suppress browning and have a bitter taste. Suppresses the occurrence of burnt odors, takes advantage of the original color, sweetness, and umami of vegetables, and suppresses the taste, bitterness, earthy odor, etc., and the water evaporates sufficiently so that there is no oil stain and no discoloration. Alternatively, a delicious snack having a crisp and comfortable texture can be produced.
- the method for producing a vegetable or fruit snack according to the present invention before the reduced pressure heating step of (i), (Ii) a raw section preparation step of preparing raw sections from raw vegetables or raw fruits; (Iii) A frozen section preparing step of preparing a frozen section by freezing the raw section before the raw section is discolored may include steps (ii) and (iii).
- raw in the case of “raw vegetables” or “raw slices” means that no heat treatment such as boiling, boiled, baked or fried is performed.
- the aspect of the section in the present invention is not particularly limited, and can be appropriately set according to the type of vegetables, the form of the final product, and the like.
- the shape of the slice include a thin flat shape (chip shape), a rod shape (stick shape), a spherical shape, a dice shape, a heart shape, a ring shape, a conical shape, a quadrangular pyramid shape, and a triangular pyramid shape.
- it is preferably a chip shape or a rod shape.
- it is hardened and molded into chips, rods, spheres, dice, hearts, rings, cones, pyramids, triangles, etc. It may be a slice obtained.
- the thickness can be appropriately set according to the type of vegetable, the taste and texture required for the final product, and specifically, for example, from 3 mm 2.9 mm, 2.7 mm, 2.5 mm, 2.3 mm, 2.0 mm, 1.8 mm, 1.5 mm, 1.2 mm, 1.0 mm, 0.8 mm, 0.6 mm, It can be 0.5 mm, 0.4 mm, 0.3 mm, or the like.
- the method of preparing a section can be performed according to a conventional method according to the mode of the section, and for example, can be performed using a knife, knife, slicer, cutter, or the like.
- the raw slice changes color means that the color tone of the raw slice is different from the color tone immediately after preparation. For example, if it is a raw slice of beet, The color tone of white or light cream changes to purple or black.
- the raw section preparation step of (iii) as a method of preparing a frozen section by freezing the raw section before the raw section is discolored, for example, the raw section is quickly frozen before the start of discoloration.
- a method can be mentioned. As shown in the examples to be described later, if it is a raw piece of beet, since it does not start discoloration within about 10 minutes at room temperature after preparation, the raw piece changes color by freezing quickly during this period. A frozen section can be prepared before. Moreover, since the start of discoloration can be delayed by placing the raw slices at a low temperature or leaving them out of contact with the air, the raw slices can be touched at a low temperature or at the air until the raw slices are frozen. A frozen section may be prepared by freezing afterwards.
- the raw section is frozen before the discoloration of the raw section to prepare a frozen section.
- the raw section is subjected to a discoloration suppression process according to a standard method.
- a method for preparing frozen sections by freezing can be mentioned. Examples of the method for suppressing discoloration in this case include, for example, low-temperature water, rice tomato juice, salt water, lemon juice and lime juice, vinegar, vitamin C (ascorbic acid), vitamin E (tocopherol), and BHT (dibutylhydroxytoluene).
- BHA butylhydroxyanisole
- sodium erythorbate sodium sulfite
- coffee bean extract chlorogenic acid
- green tea extract catechin
- a method of immersing in an aqueous solution to which an additive such as rosemary extract is added examples thereof include a method of directly spraying these antioxidants and a method of spraying these antioxidants or an aqueous solution thereof.
- the water temperature is preferably 0 ° C. to 10 ° C.
- the method for producing a vegetable or fruit snack before the reduced pressure heating step of (i), (Ii) a raw section preparation step of preparing raw sections from raw vegetables or raw fruits; (Iv) a steamed slice preparation step of steaming the raw slice to prepare a steamed slice; (V) a frozen section preparation step of preparing the frozen section by freezing the steamed section; You may have the process of (ii), (iv) and (v) above.
- the method of steaming the raw slice to prepare the steamed slice can be performed according to a conventional method, and may be steamed under normal pressure, or steamed under pressure using a pressure cooker or the like. Also good.
- the steaming temperature and time can be appropriately set according to the types of vegetables and fruits used as raw materials, the shape of the slice, etc. For example, the temperature when steaming under normal pressure is 90 ° C. to 100 ° C., and the time is 5 minutes to When steaming under pressure for 20 minutes, the temperature may be 90 ° C. to 120 ° C., the time may be 3 minutes to 5 minutes, and the pressure may be 1.2 to 2.5 atmospheres.
- the slice can be sterilized by steaming, suppressing the outflow of nutrients and umami components of vegetables and fruits such as sugar, and can suppress the taste and discoloration.
- the method for producing a vegetable or fruit snack according to the present invention can include other steps as long as the characteristics of the present invention are not impaired. Examples of such steps include a washing step, a discoloration suppressing treatment step, A molding process, a deoiling process, a seasoning process, a cooling process, etc. can be mentioned.
- Example 1 Manufacture of beet snack confectionery; heating by frying (1) Manufacture using raw slices The root of raw beet was washed with a brush and immersed in water at 0 ° C to 10 ° C. The lower part was cut off and cut into 4-6 blocks. Of the cut skin of the block, a portion having a thickness of about 2 mm from the surface was peeled, and after removing the side roots, discoloration was suppressed by immersing in water or rice broth at 0 ° C. to 10 ° C. Subsequently, the water in each block was cut and sliced using a slicer to a thickness of about 0.8 to 1.5 mm to prepare raw sections.
- the prepared raw slices are further immersed in water at 0 ° C to 10 ° C to suppress discoloration, and then the water is cut off and placed on a top plate so as not to overlap, and then frozen by freezing at -18 ° C or lower. Sections were prepared. Subsequently, the frozen section in a frozen state without being thawed was put into the oil of a vacuum fryer, fried under reduced pressure conditions, sufficiently deoiled, and naturally cooled to produce a beet snack. .
- Example 2 Manufacture using steamed slice
- a raw slice of beet was prepared by the method described in Example 1 (1), immersed in water, and then drained. This was uniformly arranged in a steaming vat and then steamed at 95 ° C. for 5 minutes.
- the obtained steamed slice was sterilized to the extent that it satisfies the standard of frozen food taken after heating stipulated by the Food Sanitation Law (viable bacteria count: 1 ⁇ 10 5 CFU / g or less, coliform group: negative).
- the steamed slices were not discolored even when left in the air.
- frozen sections were prepared by freezing at ⁇ 18 ° C. or lower. Subsequently, the frozen section in a frozen state without being thawed was put into the oil of a vacuum fryer, fried under reduced pressure conditions, sufficiently deoiled, and naturally cooled to produce a beet snack. .
- Example 2 Examination of frying temperature and frying time (1)
- Raw slice of beet A beet snack was produced by the method described in Example 1 (1) and used as samples a to j.
- the beet has a sugar content of about 12 degrees
- the frying oil is palm oil (100%; Tsukishima Food Industry Co., Ltd.)
- the vacuum fryer is a gas-type vacuum fryer (for 500 g batch; Sakuma Seisakusho Co., Ltd.).
- the thickness was 0.8 mm and 1.5 mm.
- the amount of sample to be introduced into the oil was 80 g per time, the pressure was 1 torr, the frying temperature (heating temperature), and the frying time were as follows.
- the temperature of the oil was adjusted by adjusting the heating level while visually observing the thermometer during frying.
- the manufactured samples a to j were observed and sampled.
- the observation results for c, d, f, g, and h having a thickness of 0.8 mm, and e and g having a thickness of 1.5 mm are shown in FIG.
- the thicknesses a to c of 0.8 mm thickness and 1.5 mm thickness can be at a certain level as a confectionery, but moisture evaporation is insufficient and soft, and there are many oil stains.
- the color tone was not a baked color (brown) but a white or light cream color. Moreover, when it tasted, all had a greasy and raw taste.
- the df of 0.8 mm thickness and 1.5 mm thickness had a faint taste, but had no bitterness and had a good aftertaste.
- the 5 mm thick one had no bitterness or taste and showed a good aftertaste.
- both i and j having a thickness of 0.8 mm and 1.5 mm have good hardness and no oil stain, and the color tone is 0.8 mm and 1.5 mm thick. Although it is equivalent (not shown) and can reach a certain level as a confectionery, it has a strong taste when tasted.
- Example 2 Raw slices and steamed slices after beet taste removal treatment Beet snacks were produced by the method described in Example 1 (1) and used as samples k and l. In addition, beet snacks were produced by the method described in Example 1 (2) and used as samples m to o. However, the beet used had a sugar content of 14 degrees, the frying oil and the vacuum fryer used were those described in Example 2 (1), respectively, and the slice thickness was 2.6 mm. The amount of the sample introduced into the oil was 100 g per time, and the heating temperature, frying time and pressure were as follows. Moreover, the following taste removal processing was performed about the raw section
- Sample name Egg taste removal treatment; Heating temperature / oil frying time / pressure k: Immersion in 45 ° C. water containing 1% (w / w) rice bran for 30 minutes; about 85 ° C./30 minutes / 1 torr l: Soaked in 45 ° C. water containing 1% (w / w) of baking soda for 30 minutes; about 85 ° C./30 minutes / 1 torr m: Do nothing; about 110 ° C./20 minutes / 15 torr n: Do nothing; about 115 ° C./20 minutes / 15 torr o: Do nothing; about 120 ° C./20 minutes / 15 torr
- k and l had a bitter taste because they had an astringent taste and a dark baked color (brown) by heating for a long time.
- m to o had no taste, had a natural cream color of beet, had no bitterness, had a sufficient natural sweetness, and had a crispy texture. That is, when frying the frozen section of beetroot under reduced pressure conditions, in order to remove the taste of beetroot and suppress browning and bitterness due to excessive heating, the frying temperature is set higher than 85 ° C, and It has become clear that the frying time needs to be less than 30 minutes. And, when frying the frozen section of beet under the reduced pressure condition, the frying temperature C is 110 ° C.
- Experiment 3 Steamed banana and pumpkin sliced snacks were produced by the method described in Example 1 (2) using banana (sugar content about 17 degrees) and pumpkin (sugar content about 19 degrees) instead of beet. Samples p to s. However, in the case of a banana, the raw slice is not immersed in water. After steaming the slice, the steamed slice is 1 in an aqueous solution (condensed milk solution) containing about 50% (w / w) of sweetened condensed milk. After slightly dipping, the sample was frozen and a frozen section was prepared.
- aqueous solution condensed milk solution
- the immersion time is preferably set to a short time that does not cause the texture of the snack confectionery to become firm.
- the frying oil and vacuum fryer used were those described in Example 2 (1).
- the thickness of the slice was 3 mm for banana, 2 mm for pumpkin, the pressure was 10 torr, and the heating temperature and frying time were as follows: did.
- the manufactured samples p to s were observed and sampled. The observation results are shown in FIG.
- Sample name vegetable or fruit; heating temperature / fried time p: banana; about 120 ° C / 15 minutes q: banana; about 140 ° C / 15 minutes r: pumpkin; about 85 ° C / 20 minutes then 120 ° C / 20 minutes : Pumpkin; about 130 °C / 8 minutes
- the frying oil and the vacuum fryer described in Example 2 (1) were used respectively, the thickness of the slice was 3 mm, the steaming time of the slice was 3 minutes for the banana, 5 minutes for the apple, and 3 to 5 minutes for the pumpkin It was.
- the amount of the sample charged into the oil was 60 g per time, the pressure of the vacuum fryer was 10 torr, the heating temperature and the frying time were as follows.
- the manufactured samples t to y were observed and sampled. The observation result about the pumpkin is shown in FIG.
- Sample name vegetable or fruit; heating temperature / fried time t: banana; about 85-90 ° C / 15 minutes u: banana; about 85-90 ° C / 20 minutes v: apple; about 85-90 ° C / 15 minutes w: Apple; about 85-90 ° C / 20 minutes x: pumpkin; about 85-90 ° C / 7 minutes y: pumpkin; about 85-90 ° C / 8 minutes
- t and u are natural light yellow of banana
- v and w are natural white of apple, and none of them has burnt smell, bitterness, and taste, and natural sweetness is sufficiently felt
- the water was sufficiently evaporated and the texture was crisp (the observation results from tw are not shown).
- x and y have a pumpkin's natural orange color, and none of them has a burning smell, bitterness, and taste, and a natural sweetness is felt, but x is in the center. Moisture evaporation was insufficient and the texture was soft.
- y had good hardness due to sufficient evaporation of water, and the texture was crispy.
- Example 5 Steamed beet slices Beet snacks were produced by the method described in Example 1 (2) and used as samples A to F. However, for A to D, the thickness of the section was 1.5 m.
- E and F instead of slicing, sections were prepared by cutting into sticks having a thickness of about 1 cm square and a length of about 6 cm. The beets used had sugar content of 11.2 degrees (A to D) and 17.8 degrees (E, F), and the steaming time of the sections was 5 minutes for A to D and 15 minutes for E and F. .
- the frying oil and the vacuum fryer used were those described in Example 2 (1). The amount of the sample charged into the oil was 60 g, the pressure was 10 torr, the heating temperature and the frying time were as follows.
- both A and B had a natural cream color of beet, but A was slightly raw and had an eggy taste and earthy odor, resulting in insufficient evaporation of moisture.
- the texture was soft.
- B had a good sweetness because it had no taste and felt a natural sweetness, and water sufficiently evaporated. That is, when frying frozen sections of beets at a temperature of 85 ° C to 90 ° C under reduced pressure, the frying time must be longer than 7 minutes in order to sufficiently evaporate the water.
- C was a cream color with a baked color (brown), but the center part was slightly raw, the taste and earthy odor remained, and the texture was soft.
- D was a cream color with a dark baked color (brown), and a burning odor and bitterness were felt. That is, when frying frozen sections of beetroot under reduced pressure conditions, in order to suppress browning and bitterness due to excessive heating and to sufficiently evaporate the water, the heating temperature is made lower than 140 ° C. and the frying time is increased. It became clear that it should be greater than 7 minutes. Further, E was a cream color with a slightly darker baked color (brown), and had a taste and earthy odor, and the center was fresh and soft. F was a cream color with a slight baked color (brown), had no taste or bitterness, felt a natural sweetness, and sufficiently evaporated to have a good hardness.
- the heating temperature is set higher than 85 ° C. and the frying time is set in order to suppress browning and bitterness due to excessive heating and to sufficiently evaporate water. It has become clear that it needs to be smaller than 31 minutes.
- the amount of the sample introduced into the oil was 60 g per time, the pressure of the vacuum fryer was 10 torr, the heating temperature was about 140 to 142 ° C., and the frying time was 10 minutes.
- the manufactured samples GI were observed and sampled. The observation results are shown in FIG.
- G is a natural orange color of carrot
- H is a skin color, and none of them has a burning smell, bitterness, and taste, it feels natural sweetness, the water evaporates and is crispy.
- I was slightly baked (brown) and had a good texture, but a bitter taste was felt. That is, if the frying temperature when frying frozen sections under reduced pressure is 140 to 142 ° C, carrots and radish are less susceptible to browning and bitterness, while onions are overheated, resulting in browning and bitterness. It became clear that it would end up.
- frozen sections are prepared under reduced pressure conditions. It was revealed that the frying temperature C when frying is required to be C ⁇ 140 ° C.
- Example 2 (1) Experiment 1 to (6) Experiment 6 are summarized in Table 1.
- ⁇ in the results of Table 1 indicates that the snack confectionery has a certain level, and ⁇ indicates that the snack confectionery is excellent in terms of appearance, texture, flavor and taste.
- the frying temperature C when frying frozen sections of vegetables or fruits having a sugar content of 10 degrees or more under reduced pressure is 85 ° C. ⁇ C ⁇ 140 ° C.
- the frying time T is 8 minutes ⁇ T ⁇ 30. The minutes were found to be suitable.
- Example 3 Production of beet snack confectionery; method by baking Beet snack confectionery was produced by the method described in Example 1 (1) and designated as J and K. However, it was heated by baking under reduced pressure conditions using a vacuum oven (Fujitsu) instead of a vacuum fryer. The pressure in the vacuum oven was 20 torr, the firing temperature C was 120 ° C., and the firing time T was 15 minutes. For J, oil was sprayed or applied to the frozen section before heating. The result is shown in FIG.
- J is a slightly dark baked (brown) cream color
- K is a light brownish cream color, both of which have no taste and a natural sweetness.
- t was a crisp texture similar to that when fried
- K was a crisp texture. That is, when a frozen beet slice is baked under reduced pressure conditions at a temperature and time similar to the preferred temperature and preferred time for frying under reduced pressure, the water will evaporate sufficiently and have a pleasant texture. It became clear that it was possible to produce delicious snacks that had no taste and browning was suppressed, and the natural color and sweetness of beet were utilized.
- Example 4 Examination of discoloration and state of slice depending on presence / absence of air A raw slice of beet prepared by the method described in Example 1 (1) was exposed to air and not exposed to air. Regarding the discoloration and state in each case, changes with time were observed visually.
- (1) When exposed to air Prepare a raw beet slice by the method described in Example 1 (1), and immerse the raw slice in water at 0 ° C. to 10 ° C. at room temperature ( It was observed in a state where it was exposed to air under a temperature of about 20 ° C. or higher or cold temperature (0 ° C. to 10 ° C.). The result is shown in FIG.
- the fresh slices immediately after preparation have moisture, and the color tone is white or light cream. However, as shown in FIG. Some of them started to turn purple, and after about 1 to 2 hours, the whole turned to purple or black and dried and withered. In the cold, some of them turned purple after about 30 minutes. After about 4 to 6 hours, the whole color changed from purple to black and became dry and deflated (results of cold temperature are not shown). The discoloration was strongly observed in the part of the annual vascular bundle.
- Example 4 and Example 1 (2) when raw beet slices were prepared, (a) the slices were frozen before being discolored, and (a) the prepared slices in cold water. It was shown that any means of (a) to (c) in which the section is immersed to suppress discoloration and (c) the section is steamed before discoloration is preferable.
- Example 5 Examination of discoloration and change in sugar content by immersion in normal temperature water and warm water
- Raw slices of beet were prepared by the method described in Example 1 (1), and three pieces of raw slices (about 10 g in total), 500 mL of normal temperature water (about 15 ° C.) and warm water (about 35 ° C.), respectively. For 30 minutes, and the color change before and after immersion was observed visually.
- using a digital sugar content meter the sugar content of room temperature water and warm water after immersion, and the sugar content of raw slices before and after immersion were measured. The result is shown in FIG. In addition, since the observation result was the same result with normal temperature water and warm water, only the case of normal temperature water is shown.
- discoloration of the slice can be suppressed by immersing the raw slice of beet in water, but in order to suppress the outflow of sugar as much as possible, cool it by immersing in cold water.
- the prepared section was not frozen immediately, it was shown that it was preferable to immerse it in cold water to suppress discoloration.
- Example 6 Examination of frying under normal pressure conditions The raw sections of beets prepared by the method described in Example 1 (1) and their frozen sections were fried under normal pressure conditions and observed.
- (1) Experiments on raw beet slices Prepare beet slices by the method described in Example 1 (1), immerse them in water at 0 ° C to 10 ° C and cool them, and then add them to the fryer oil. It was put and fried under normal pressure conditions. The oil temperature was less than 160 ° C., 170 ° C. to 180 ° C. and 180 ° C. or higher, and the frying time was adjusted in the range of 40 to 90 seconds while confirming whether or not it had a baked color (brown). After frying, a snack was produced by cooling at room temperature for a certain period of time, and observed and sampled. The observation results are shown in FIG.
- Example 2 Experiment on frozen section of beet A frozen section of beet was prepared by the method described in Example 1 (1), and the frozen section that had been frozen without thawing was poured into fryer oil. Deep-fried under pressure. The oil temperature was less than 160 ° C. and 170 ° C. to 180 ° C., and the frying time was adjusted in the range of 40 to 90 seconds while confirming whether or not it had a baked color (brown). After frying, a snack was produced by cooling at room temperature for a certain period of time, and observed and sampled. The result is shown in FIG.
- Example 7 Examination of discoloration and change in sugar content by thawing After preparing frozen sections of beets by the method described in Example 1 (1), thawing by placing them at room temperature in a state exposed to air Then, the state and color change after thawing were visually observed, and the sugar content was measured using a digital sugar content meter. The observation results are shown in FIG. As shown in FIG. 11, since water flowed out with thawing, the section after thawing was shrunk due to wrinkles and was not crushed, and part of the section was turned purple. In addition, the sugar content was 12.8 degrees before thawing (measured with a raw slice), but it decreased significantly to 8.5 degrees after thawing. From these results, it became clear that thawing frozen sections of beets could not be used as products.
- Example 8 Taste questionnaire A beet snack was produced by the method described in Example 1 (1). However, the beet used had a sugar content of about 11 degrees, the frying temperature was 110 ° C., and the frying time was 15 minutes. A total of 45 people, including 18 men and 27 women of various ages, tasted it, and the “feel”, “sweetness”, “look”, “taste assessment” and “motivation to purchase” The five-step evaluation was obtained and converted into a percentage and expressed in a pie chart. The result is shown in FIG. As shown in FIG. 12, favorable evaluation was obtained in any of “texture”, “sweetness”, “look”, “total evaluation of taste”, and “motivation to purchase”. From this result, it was shown that the snack confectionery manufactured by the method described in Example 1 has a favorable taste for everyone and stimulates the willingness to purchase.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
また、特許文献2に開示されているスナック菓子の製造方法では、野菜切片をブランチング後に冷凍するのみならず、さらに糖液に浸漬することから、上述の懸念に加え、当該製造方法により得られるスナック菓子は人工的な味を呈するものとなりかねず、野菜本来の美味しさを味わうことができるものではない。その上、特許文献1や2に開示されているスナック菓子の製造方法では、油揚げする時間が35分~60分と長時間であることから、比較的糖度が高い野菜や果物の場合には、褐色変化が進行し過ぎて苦味や焦げ臭さを生じてしまい、しかも野菜や果物本来の色彩を失う懸念がある。
また、特許文献3に開示されているスナック菓子の製造方法においても、野菜切片を糖液に浸漬することから、当該製造方法により得られるスナック菓子は、やはり野菜本来の美味しさを味わうことができるものとはならない。
すなわち、上述した特許文献1~3に開示されているスナック菓子の製造方法は、いずれも、本願発明に係るスナック菓子の製造方法とは発明特定事項やその効果が大きく異なっているといえる。
糖度が10度以上の前記生の野菜または前記生の果物に対し、前記減圧加熱工程における油揚げ温度または焼成温度Cを85℃<C<140℃かつその油揚げ時間または焼成時間Tを8分≦T<30分とする前記方法。
また、糖液への浸漬などの工程を必要とせず、加熱時間も比較的短いことから、野菜や果物が元来有する成分を生かしたスナック菓子を簡便かつ低コストで製造することができる。
さらに、野菜や果物がビートなどのエグ味を多く含有する食材であっても、特段のエグ味除去処理(アク抜き)を必要とせず適度にエグ味を抑えたスナック菓子を簡便かつ低コストで製造することができる。
(i)凍結したままの状態の野菜または果物の凍結切片を減圧条件下で油揚げまたは減圧条件下で焼成する減圧加熱工程、
以上(i)の工程を有し、糖度が10度以上の前記野菜または前記果物に対し、(i)の減圧加熱工程における油揚げ温度または焼成温度Cを85℃<C<140℃かつその油揚げ時間または焼成時間Tを8分≦T<30分とすることを特徴としている。
(ii)生の野菜または生の果物から生の切片を調製する生切片調製工程、
(iii)前記生の切片が変色する前に前記生の切片を冷凍して凍結切片を調製する凍結切片調製工程
以上(ii)および(iii)の工程を有していてもよい。
(ii)生の野菜または生の果物から生の切片を調製する生切片調製工程、
(iv)前記生の切片を蒸して蒸し切片を調製する蒸し切片調製工程、
(v)前記蒸し切片を冷凍して凍結切片を調製する凍結切片調製工程、
以上(ii)、(iv)および(v)の工程を有していてもよい。
(1)生切片を用いた製造
ブラシを用いて生のビートの根部を水洗し、0℃~10℃の水に浸漬した後、上部および下部を切り落とし、1個につき4~6ブロックに切り分けた。切り分けたブロックの皮のうち、表面より2mm程度の厚さの部分を剥ぎ、さらに側根を除去した後、0℃~10℃の水またはコメのとぎ汁に浸漬することにより変色を抑制した。続いて、各ブロックの水分を切り、スライサーを用いて厚さが0.8~1.5mm程度になるようにスライスすることで生の切片を調製した。調製した生の切片をさらに0℃~10℃の水に浸漬して変色を抑制した後、水分を切り、重ならないように天板に並べたうえで、-18℃以下で冷凍することで凍結切片を調製した。続いて、解凍せずに凍結したままの状態の凍結切片を真空フライヤーの油に投入し、減圧条件下で油揚げした後、充分に脱油し、自然冷却することにより、ビートのスナック菓子を製造した。
実施例1(1)に記載の方法によりビートの生の切片を調製して、水に浸漬した後、水分を切った。これを蒸し用バットに均一に並べた後、95℃で5分間蒸した。得られた蒸し切片は、食品衛生法で定める加熱後摂取冷凍食品の規格基準(生菌数;1×105CFU/g以下、大腸菌群;陰性)を満たす程度に殺菌されていた。また、蒸し切片は空気中に放置しても変色が見られなかった。粗熱を取った後、-18℃以下で冷凍することで凍結切片を調製した。続いて、解凍せずに凍結したままの状態の凍結切片を真空フライヤーの油に投入し、減圧条件下で油揚げした後、充分に脱油し、自然冷却することにより、ビートのスナック菓子を製造した。
(1)実験1;ビートの生切片
実施例1(1)に記載の方法によりビートのスナック菓子を製造し、サンプルa~jとした。ただし、ビートは糖度が約12度のものを、揚げ油はパーム油(100%;月島食品工業社)を、真空フライヤーはガス式真空フライヤー(500gバッチ用;佐久間製作所社)をそれぞれ用い、切片の厚さは0.8mmおよび1.5mmとした。また、サンプルを油に投入する量は1回あたり80gとし、圧力は1torr、油揚げ温度(加熱温度)および油揚げ時間は下記のとおりとした。凍結切片を油に投入後、油揚げ中に温度計を目視しつつ、火加減を調整することにより油の温度(油温)を調整した。製造したサンプルa~jについて、観察および試食を行った。c、d、f、gおよびhの0.8mm厚のもの、ならびにeおよびgの1.5mm厚のものについての観察結果を図1に示す。
a:約90℃(投入時105℃、投入から10秒後85℃、投入から5分後以降90℃)/15分
b:約90℃(投入時105℃、投入から10秒後83℃、投入から5分後以降90℃)/20分
c:約100℃(投入時115℃、投入から10秒後92℃、投入から5分後以降100℃)/8分
d:約100℃(投入時115℃、投入から10秒後93℃、投入から5分後以降100℃)/15分
e:約110℃(投入時120℃、投入から10秒後95℃、投入から5分後以降110℃)/15分
f:約115℃(投入時128℃、投入から10秒後98℃、投入から5分後以降115℃)/15分
g:約120℃(投入時125℃、投入から10秒後115℃、投入から5分後以降120℃)/10分
h:約120℃(投入時128℃、投入から10秒後105℃、投入から5分後以降122~120℃)/15分
i:約90℃(投入時130℃、投入から10秒後115℃、投入から5分後以降90℃)/15分
j:約90℃(投入時130℃、投入から10秒後113℃、投入から5分後以降90℃)/20分
実施例1(1)に記載の方法によりビートのスナック菓子を製造し、サンプルkおよびlとした。また、実施例1(2)に記載の方法によりビートのスナック菓子を製造し、サンプルm~oとした。ただし、ビートは糖度が14度のものを、揚げ油および真空フライヤーは本実施例2(1)に記載のものをそれぞれ用い、切片の厚さは2.6mmとした。サンプルを油に投入する量は1回あたり100gとし、加熱温度、油揚げ時間および圧力は下記のとおりとした。また、各サンプルの生の切片について、下記のエグ味除去処理を行った。製造したサンプルk~oについて、観察および試食を行った。
サンプル名:エグ味除去処理;加熱温度/油揚げ時間/圧力
k:米糠を1%(w/w)含有する45℃の水に30分間浸漬した;約85℃/30分/1torr
l:重曹を1%(w/w)含有する45℃の水に30分間浸漬した;約85℃/30分/1torr
m:何もしない;約110℃/20分/15torr
n:何もしない;約115℃/20分/15torr
o:何もしない;約120℃/20分/15torr
ビートの代わりにバナナ(糖度約17度)およびカボチャ(糖度約19度)を用いて、実施例1(2)に記載の方法によりスナック菓子を製造し、サンプルp~sとした。ただし、バナナの場合、生の切片を水に浸漬することは行わずに、切片を蒸した後、加糖練乳を約50%(w/w)含有する水溶液(練乳水溶液)に前記蒸し切片を1分弱浸漬した後、冷凍して凍結切片を調製した。なお、練乳水溶液にバナナの蒸し切片を長時間浸漬するとスナック菓子の食感が固くなることから、当該浸漬時間はスナック菓子の食感が固くならない程度の短時間とすることが好ましい。また、揚げ油および真空フライヤーは本実施例2(1)に記載のものをそれぞれ用い、切片の厚さはバナナが3mm、カボチャが2mm、圧力は10torrとし、加熱温度および油揚げ時間は下記のとおりとした。製造したサンプルp~sについて、観察および試食を行った。観察結果を図2に示す。
サンプル名:野菜または果物;加熱温度/油揚げ時間
p:バナナ;約120℃/15分
q:バナナ;約140℃/15分
r:カボチャ;約85℃/20分の後120℃/20分
s:カボチャ;約130℃/8分
ビートの代わりにバナナ(糖度約17.6度)、リンゴ(糖度約10.9度)およびカボチャ(糖度約12.4度)を用いて、実施例1(2)に記載の方法によりスナック菓子を製造し、サンプルt~yとした。ただし、バナナおよびリンゴの場合、水に代えて脱脂粉乳を約10%(w/w)含有する水溶液に生の切片を1分弱浸漬した後その切片を蒸し、これを冷凍して凍結切片を調製した。また、揚げ油および真空フライヤーは本実施例2(1)に記載のものをそれぞれ用い、切片の厚さは3mm、切片の蒸し時間はバナナが3分、リンゴが5分、カボチャが3~5分とした。サンプルを油に投入する量は1回あたり60gとし、真空フライヤーの圧力は10torr、加熱温度および油揚げ時間は下記のとおりとした。製造したサンプルt~yについて、観察および試食を行った。カボチャについての観察結果を図3に示す。
サンプル名:野菜または果物;加熱温度/油揚げ時間
t:バナナ;約85~90℃/15分
u:バナナ;約85~90℃/20分
v:リンゴ;約85~90℃/15分
w:リンゴ;約85~90℃/20分
x:カボチャ;約85~90℃/7分
y:カボチャ;約85~90℃/8分
実施例1(2)に記載の方法によりビートのスナック菓子を製造し、サンプルA~Fとした。ただし、A~Dについては切片の厚さを1.5mとした。また、EおよびFについては、スライスすることに代えて、太さ約1cm角かつ長さ約6cmのスティック状にカットすることにより切片を調製した。また、ビートは糖度が11.2度(A~D)および17.8度(E、F)のものを用い、切片の蒸し時間はA~Dが5分、EおよびFが15分とした。揚げ油および真空フライヤーは本実施例2(1)に記載のものをそれぞれ用いて、サンプルを油に投入する量は1回あたり60gとし、圧力は10torr、加熱温度および油揚げ時間は下記のとおりとした。製造したサンプルA~Fについて、観察および試食を行った。観察結果を図4に示す。
サンプル名:加熱温度/油揚げ時間
A:約85~90℃/7分
B:約85~90℃/8分
C:約135~140℃/7分
D:約140~145℃/7分
E:約80~85℃/31分
F:約100℃/25分
また、Cは焼成色(褐色)を帯びたクリーム色であったが、中心部はやや生っぽく、エグ味や土臭さが残存しており、食感は柔らかかった。Dは濃い焼成色(褐色)を帯びたクリーム色であり焦げ臭さや苦味が感じられた。すなわち、ビートの凍結切片を減圧条件下で油揚げする際に、加熱過多による褐色変化や苦味を抑制し、かつ水分を充分に蒸発させるためには、加熱温度を140℃より小さくし、油揚げ時間を7分より大きくする必要があることが明らかになった。
また、Eはやや濃い焼成色(褐色)を帯びたクリーム色であり、エグ味や土臭さが残存しており、中心部が生っぽくて柔らかかった。Fはわずかな焼成色(褐色)を帯びたクリーム色であり、エグ味や苦味がなく、自然の甘さが感じられ、水分が充分に蒸発して良好な固さであった。すなわち、ビートの凍結切片を減圧条件下で油揚げする際に、加熱過多による褐色変化や苦味を抑制し、かつ水分を充分に蒸発させるためには、加熱温度を85℃より大きくし、かつ油揚げ時間を31分より小さくする必要があることが明らかになった。
ビートの代わりにニンジン(糖度約6.5度)、ダイコン(糖度約5.0度)およびタマネギ(糖度約10.2度)を用いて、実施例1(2)に記載の方法によりスナック菓子を製造し、サンプルG~Iとした。ただし、タマネギについてはスライスすることに代えて、6分割にカットすることにより切片を調製した。また、切片の厚さはニンジンが1.5mm、ダイコンが3mmとし、揚げ油および真空フライヤーは本実施例2(1)に記載のものをそれぞれ用いた。サンプルを油に投入する量は1回あたり60gとし、真空フライヤーの圧力は10torr、加熱温度は約140~142℃、油揚げ時間は10分とした。製造したサンプルG~Iについて、観察および試食を行った。観察結果を図5に示す。
実施例1(1)に記載の方法によりビートのスナック菓子を製造し、JおよびKとした。ただし、真空フライヤーに代えて真空オーブン(富士通社)を用いて、減圧条件下で焼成することにより加熱した。真空オーブンにおける圧力は20torr、焼成温度Cは120℃および焼成時間Tは15分とした。また、Jについては、加熱する前の凍結切片に油を噴霧または塗布した。その結果を図6に示す。
実施例1(1)に記載の方法により調製したビートの生の切片について、空気に触れた状態および空気に触れない状態においた場合の変色や状態について、時間経過に伴う変化を目視により観察した。
(1)空気に触れた状態においた場合
実施例1(1)に記載の方法によりビートの生の切片を調製し、生の切片を0℃~10℃の水に浸漬することなく、常温(約20℃以上)下または冷温(0℃~10℃)下にて空気に触れた状態において観察した。その結果を図7に示す。
実施例1(1)に記載の方法によりビートの生の切片を調製し、切片を0℃~10℃の水に浸漬することなく、ビニル袋に入れてビニル袋を密着させ、切片が空気に触れない状態にした。これを、常温(約20℃以上)下または冷温(1℃~10℃)下において観察した。その結果、常温下の場合では約30分後にその一部が紫色に変色し始め、約5~6時間後に全体が紫色ないし黒色に変色したものの、水分は維持されてハリは保たれていた。また、冷温下の場合では約1時間後にその一部が紫色に変色し始め、約8~9時間後に全体が紫色ないし黒色に変色したものの、やはり水分は維持されてハリは保たれていた(結果は図示しない)。
実施例1(1)で調製したビートの生の切片について、常温水に浸漬した場合および温水に浸漬した場合の変色や糖度の変化について観察した。実施例1(1)に記載の方法によりビートの生の切片を調製し、生の切片を3片ずつ(計約10g)、それぞれ500mLの常温水(約15℃)および温水(約35℃)に30分間浸漬し、浸漬前後の色の変化を目視により観察した。また、デジタル糖度計を用いて、浸漬後の常温水と温水の糖度、浸漬前後の生の切片の糖度を測定した。その結果を図8に示す。なお、観察結果は、常温水と温水とで同様の結果であったため、常温水の場合のみを示す。
実施例1(1)に記載の方法により調製したビートの生の切片およびその凍結切片について、常圧条件下で油揚げして観察した。
(1)ビートの生の切片についての実験
実施例1(1)に記載の方法によりビートの生の切片を調製し、0℃~10℃の水に浸漬して冷却した後、フライヤーの油に投入して、常圧条件下で油揚げした。油温は、160℃未満、170℃~180℃および180℃以上とし、焼成色(褐色)を呈しているかどうかを確認しつつ、油揚げ時間を40~90秒間の範囲で調整した。油揚げ後、常温に一定時間置いて冷却することによりスナック菓子を製造し、観察および試食を行った。その観察結果を図9に示す。
実施例1(1)に記載の方法によりビートの凍結切片を調製し、解凍せず凍結したままの状態の凍結切片をフライヤーの油に投入して、常圧条件下で油揚げした。油温は160℃未満および170℃~180℃とし、焼成色(褐色)を呈しているかどうかを確認しつつ、油揚げ時間を40~90秒間の範囲で調整した。油揚げ後、常温に一定時間置いて冷却することによりスナック菓子を製造し、観察および試食を行った。その結果を図10に示す。
実施例1(1)に記載の方法によりビートの凍結切片を調製した後、空気にさらした状態で常温下におくことにより解凍して、解凍後の状態や色の変化を目視により観察し、デジタル糖度計を用いて糖度を測定した。観察結果を図11に示す。図11に示すように、解凍に伴い水分が流出したため、解凍後の切片はシワがよって縮み、ハリのないものとなり、その一部が紫色に変色していた。また、糖度については、解凍前(生の切片について測定した値)が12.8度であったのに対し、解凍後は8.5度と大幅に低下した。これらの結果から、ビートの凍結切片を解凍すると、製品として使用不可となることが明らかになった。
実施例1(1)に記載の方法により、ビートのスナック菓子を製造した。ただし、ビートは糖度が約11度のものを用いて、油揚げ温度は110℃、油揚げ時間は15分とした。これを、年齢が多様な男性18名および女性27名の計45名に試食してもらい、「食感」、「甘さ」、「見た目」、「味の総合評価」および「購入意欲」についての5段階評価を得、百分率に換算して円グラフに表した。その結果を図12に示す。図12に示すように、「食感」、「甘さ」、「見た目」、「味の総合評価」および「購入意欲」のいずれにおいても、良好な評価が得られた。この結果から、実施例1に記載の方法により製造したスナック菓子は、万人にとって好ましい味を有し、購入意欲を刺激するものであることが示された。
Claims (4)
- 野菜または果物のスナック菓子を製造する方法であって、
凍結したままの状態の前記凍結切片を減圧条件下で油揚げまたは減圧条件下で焼成する減圧加熱工程を有し、
糖度が10度以上の前記生の野菜または前記生の果物に対し、前記減圧加熱工程における油揚げ温度または焼成温度Cを85℃<C<140℃かつその油揚げ時間または焼成時間Tを8分≦T<30分とする前記方法。 - 前記減圧加熱工程の前に、生の野菜または生の果物から生の切片を調製する生切片調製工程および前記生の切片が変色する前に前記生の切片を冷凍して凍結切片を調製する凍結切片調製工程を有する、請求項1に記載の方法。
- 前記減圧加熱工程の前に、生の野菜または生の果物から生の切片を調製する生切片調製工程、前記生の切片を蒸して蒸し切片を調製する蒸し切片調製工程および前記蒸し切片を冷凍して凍結切片を調製する凍結切片調製工程を有する、請求項1に記載の方法。
- 野菜または果物がビートである、請求項1から請求項3のいずれかに記載の方法。
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012-087985 | 2012-04-07 | ||
JP2012087985 | 2012-04-07 | ||
JP2013048516 | 2013-03-11 | ||
JP2013-048516 | 2013-03-11 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2013151176A1 true WO2013151176A1 (ja) | 2013-10-10 |
Family
ID=49300651
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2013/060645 WO2013151176A1 (ja) | 2012-04-07 | 2013-04-08 | 野菜または果物のスナック菓子の製造方法 |
Country Status (2)
Country | Link |
---|---|
JP (1) | JPWO2013151176A1 (ja) |
WO (1) | WO2013151176A1 (ja) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017153398A (ja) * | 2016-02-29 | 2017-09-07 | キユーピー株式会社 | 野菜含有組成物及び野菜含有組成物の製造方法 |
KR20200071723A (ko) | 2017-10-25 | 2020-06-19 | 유하미카쿠토 가부시키가이샤 | 고로케 풍의 스낵 과자 |
US11547131B2 (en) | 2015-10-14 | 2023-01-10 | Enwave Corporation | Method of making dried food products |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH025835A (ja) * | 1988-06-24 | 1990-01-10 | House Food Ind Co Ltd | さつまいもチップの製造方法 |
JPH04144645A (ja) * | 1990-10-05 | 1992-05-19 | Hokkaido Togyo Kk | スナック食品の製造方法 |
JPH08332046A (ja) * | 1995-06-05 | 1996-12-17 | Mitsui Herupu Kk | 乾燥野菜の製造方法 |
JPH11178536A (ja) * | 1997-12-22 | 1999-07-06 | Toshimitsu Kitamura | ビートなど塊根類のスナック食品の製法 |
-
2013
- 2013-04-08 JP JP2014509230A patent/JPWO2013151176A1/ja active Pending
- 2013-04-08 WO PCT/JP2013/060645 patent/WO2013151176A1/ja active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH025835A (ja) * | 1988-06-24 | 1990-01-10 | House Food Ind Co Ltd | さつまいもチップの製造方法 |
JPH04144645A (ja) * | 1990-10-05 | 1992-05-19 | Hokkaido Togyo Kk | スナック食品の製造方法 |
JPH08332046A (ja) * | 1995-06-05 | 1996-12-17 | Mitsui Herupu Kk | 乾燥野菜の製造方法 |
JPH11178536A (ja) * | 1997-12-22 | 1999-07-06 | Toshimitsu Kitamura | ビートなど塊根類のスナック食品の製法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11547131B2 (en) | 2015-10-14 | 2023-01-10 | Enwave Corporation | Method of making dried food products |
JP2017153398A (ja) * | 2016-02-29 | 2017-09-07 | キユーピー株式会社 | 野菜含有組成物及び野菜含有組成物の製造方法 |
KR20200071723A (ko) | 2017-10-25 | 2020-06-19 | 유하미카쿠토 가부시키가이샤 | 고로케 풍의 스낵 과자 |
Also Published As
Publication number | Publication date |
---|---|
JPWO2013151176A1 (ja) | 2015-12-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR102091980B1 (ko) | 에어프라이용 돈까스의 제조방법 | |
KR102151378B1 (ko) | 간장불고기 제조방법 및 그에 의해 제조된 간장불고기 | |
CN106235133B (zh) | 一种低温油炸马铃薯片及其制备方法 | |
KR101165925B1 (ko) | 진공 유탕 처리된 채소, 과일, 버섯 스낵 및 그 제조방법 | |
CN103907853B (zh) | 一种多风味低糖香脆甘薯条片的加工方法 | |
WO2013151176A1 (ja) | 野菜または果物のスナック菓子の製造方法 | |
KR102086383B1 (ko) | 과일을 이용한 퓨레 제조방법 및 이를 이용한 퓨레 | |
US7438943B2 (en) | Method for dehydro-roasting | |
WO2014185820A1 (ru) | Способ производства пищевого продукта из овощей | |
CN108514091A (zh) | 一种vf果蔬脆片的制备方法 | |
KR102096252B1 (ko) | 연근을 사용한 김치 제조 방법 | |
RU2300209C1 (ru) | Способ производства пищевого продукта из патиссонов | |
KR102351505B1 (ko) | 고구마 떡볶이용 고구마 및 이의 제조방법 | |
JPS59187759A (ja) | 乾燥食品製造の前処理方法 | |
KR100913826B1 (ko) | 양념 더덕구이 제조방법 | |
JP7065640B2 (ja) | 凍結乾燥青果の製造方法 | |
Frîncu et al. | Processing methods used for organic vegetable chips-review. | |
Kalse et al. | New insights into post-harvest technology and value addition of jackfruit: A review | |
KR100454662B1 (ko) | 전분이 도포된 동결건조 송이버섯 및 이를 이용한송이버섯 김치 | |
KR20200110842A (ko) | 회오리 감자튀김 제조방법 | |
KR101537483B1 (ko) | 간편편이식 덮밥용 발아종자 식품 동결블록 및 그 제조방법 | |
KR102534992B1 (ko) | 오징어 구이의 제조방법 | |
KR102259993B1 (ko) | 마늘 원물 스낵의 제조방법 | |
KR102365134B1 (ko) | 과일맛을 내는 투명 스낵칩의 제조방법 | |
Mills-Gray | How to dehydrate foods |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 13771794 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2014509230 Country of ref document: JP Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
32PN | Ep: public notification in the ep bulletin as address of the adressee cannot be established |
Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 19/02/2015) |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 13771794 Country of ref document: EP Kind code of ref document: A1 |