WO2019102579A1 - Vegetable paste and method for producing same - Google Patents
Vegetable paste and method for producing same Download PDFInfo
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- WO2019102579A1 WO2019102579A1 PCT/JP2017/042184 JP2017042184W WO2019102579A1 WO 2019102579 A1 WO2019102579 A1 WO 2019102579A1 JP 2017042184 W JP2017042184 W JP 2017042184W WO 2019102579 A1 WO2019102579 A1 WO 2019102579A1
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- 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
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
Definitions
- the present invention relates to a vegetable paste and a method for producing the same.
- freeze concentration method since water is removed without heating, it is possible to avoid problems caused by heating, such as reduction or fading of nutrient components such as vitamin C. For this reason, according to the freeze concentration method, it is possible to suppress the deterioration in quality associated with concentration as compared with a concentration method involving heating such as a heating vacuum concentration method.
- concentration methods a heating vacuum concentration method and a membrane concentration method are known.
- Patent No. 3775737 gazette
- the freeze concentration method can suppress the deterioration of the quality associated with concentration as described above, but it is not a widely and widely used production method, and solid-liquid separation is required in the concentration process.
- the heat concentration method is a method with a high concentration efficiency and an established technique, but since it involves heating, it causes loss of nutritional components such as vitamin C. In particular, in the concentration of green vegetables, there is also a problem that green discoloration occurs.
- concentration can be performed without heating, concentration can not be performed at a high concentration due to the influence of the osmotic pressure.
- concentration can not be performed at a high concentration due to the influence of the osmotic pressure.
- it is necessary to separate mist from the liquid from the viewpoint of clogging of the permeable membrane.
- vacuum freeze-drying method which is less accompanied with heating and which causes less deterioration in quality, and is widely spread.
- An object of the present invention is to provide a vegetable paste and a method for producing the same, which can suppress the deterioration of the quality and shorten the production time and the energy cost by applying the vacuum freeze-drying technique.
- One aspect of the present invention provides a method for producing a vegetable paste of the following [1] to [6] and a vegetable paste of the following [7] to [10] to achieve the above object.
- a step of forming a primary vegetable paste by grinding vegetables into a paste, and a step of forming a secondary vegetable paste by removing water and concentrating it from the primary vegetable paste by a freeze-drying and concentration method Forming a vegetable paste by adding a dried powder of vegetables, starches, or polysaccharides to the secondary vegetable paste to increase the viscosity of the secondary vegetable paste.
- the vacuum freeze-drying technique by applying the vacuum freeze-drying technique, it is possible to provide a vegetable paste in which the deterioration of quality is suppressed, the production time is short, and the energy cost is suppressed, and a method for producing the same.
- FIG. 1 is a flowchart showing the vegetable paste manufacturing process according to the present embodiment.
- FIG. 2 is a graph showing the relationship between the drying time and the amount of water removal when 1000 g of ground vegetables (Komatsuna) are freeze-dried and concentrated using a vacuum lyophilizer.
- the vegetable paste which concerns on this Embodiment contains the paste-like vegetable (A) concentrated after grinding, and the powder of vegetables, starches, or polysaccharides (B).
- the content of the powder (B) in the vegetable paste is, for example, 2% by mass or more and 5% by mass or less of the concentrated paste-like vegetable (A).
- Vegetables are typically green vegetables such as komatsuna, lettuce, spinach, broccoli, cabbage, kale, asparagus, basil and the like, but may be vegetables other than green such as carrot. In the present embodiment, edible herbs such as basil are also included in the vegetables.
- the addition of the powder (B) in a dry state reduces the amount of water removal of the paste-like vegetable (A) which has been ground, while reducing the desired amount of water. It is getting viscosity. By reducing the amount of water removed, it is possible to shorten the vegetable paste production time and reduce the energy cost.
- the powder (B) is a powder of vegetables such as potato, starches such as tapioca starch, polysaccharides such as konjac, gravy, carrageenan, seaweed etc and dried to paste-like vegetables (A) concentrated after grinding It is added as it is.
- the powder (B) is added to improve the viscosity of the vegetable paste and reduce the amount of water removed, and has high water absorbency and water retention, and the color tone of the vegetable paste produced by the addition It is preferable that the change in taste and the like is small. For this reason, it is particularly preferable to use potato powder as powder (B).
- the vegetable (A) is a green vegetable
- green vegetable powder such as spinach powder, kale powder and cabbage powder is also preferable as the powder (B) in that the color tone of the vegetable paste is not impaired.
- the vegetable paste according to the present embodiment preferably contains 2% by mass to 5% by mass of the powder (B) of the concentrated paste-like vegetable (A). That is, the addition amount of the powder (B) is 2% by mass or more and 5% by mass of the paste-like vegetable (A) concentrated according to the type of the vegetable (A) (water content of the vegetable (A) before concentration) Adjusted in the range of% or less.
- the vegetable paste is 0.04 mass% or less of vitamin C (sodium ascorbate), 0.03 mass% or less of vitamin E (extracted tocopherol), 0.3 mass% of the whole vegetable paste. It may also contain one or more of the following baking sodas.
- the vegetable paste according to the present embodiment Since the vegetable paste according to the present embodiment is not heated in the concentration step, it has almost the same nutrient (vitamin C) as the vegetable before processing, and there is little fading due to concentration.
- vitamin C nutrient
- chlorophyll which is a pigment of green vegetables, is weak to heat and is easily discolored by heating, but the vegetable paste according to the present embodiment is less discolored by concentration even if it is a vegetable paste of green vegetables.
- Vegetable paste can also be used alone as a vegetable.
- vegetable paste may be reduced and used as vegetable juice or vegetable soup.
- problems such as price fluctuation and difficulty in stably securing the required amount of vegetables throughout the year, but the vegetable paste according to the present embodiment is planned throughout the year by planned production. It can be supplied stably.
- FIG. 1 is a flowchart showing the vegetable paste manufacturing process according to the present embodiment.
- the vegetables (A) are washed to remove foreign matter (step S1).
- the vegetable which passed inspection is used as a vegetable (A).
- the vegetables (A) are blanched (step S2). Specifically, for example, the vegetable (A) is immersed in saline at 90 to 95 ° C. for 1 to 2 minutes. The concentration of sodium chloride in the saline solution is about 1.5% by mass. Thereafter, the vegetables (A) are immersed in cold water and cooled, and then drained to remove the attached water.
- step S3 the vegetable (A) is shredded with a chopper.
- the vegetables (A) are ground and formed into a paste by an attritor such as COMITOROL® processor to obtain a primary vegetable paste (step S4).
- the primary vegetable paste consisting of the paste-like vegetables (A) ground is freeze-dried and concentrated by a vacuum freeze dryer to obtain a secondary vegetable paste (step S5).
- a specific process of lyophilization and concentration first, put the primary vegetable paste in a tray dedicated to a vacuum lyophilizer to a thickness of about 1 cm, and completely freeze it at a temperature of -18 ° C. (Pre-freezing). Prefreezing takes up to 12 hours.
- a tray containing the frozen primary vegetable paste is set in a vacuum freeze dryer, and freeze drying is performed under vacuum conditions of 0.1 Torr (13 Pa) to 0.8 Torr (107 Pa).
- the temperature of the primary vegetable paste during the lyophilization concentration step is kept below 0 ° C.
- water of 30% by mass or more and 50% by mass or less is removed from the primary vegetable paste consisting of the paste-like vegetables (A) ground.
- water is removed from 1000 g of primary vegetable paste to 400 g to obtain a secondary vegetable paste consisting of 600 g of concentrated paste-like vegetables (A).
- the secondary vegetable paste immediately after freeze-drying and concentration is divided into a dried part and a frozen part, it is thawed to achieve homogenization.
- dry powder (B) is added to the secondary vegetable paste (step S6).
- the dry powder (B) is a dry powder (B)
- the secondary powder is absorbed by absorbing the moisture of the paste-like vegetable (A) to which the added dry powder (B) is concentrated.
- the viscosity of the vegetable paste is increased to obtain the desired vegetable paste having the desired viscosity.
- step S2 When one or more of vitamin C (sodium ascorbate), vitamin E (extracted tocopherol) and baking soda are added for quality stabilization, any timing after blanching (step S2) Can be added.
- freeze concentration method it is necessary to separate solid matter such as ice crystals generated in the concentration step and the liquid part, but in the freeze-dry concentration method according to the present embodiment, solid-liquid separation is performed to remove water by sublimation. There is no need to separate the pulp before concentrating the ground vegetables. Therefore, it is possible to omit the process of separating the pulp before concentration and mixing the pulp after concentration.
- the amount of water removed at the time of concentration is reduced by adding dry powder such as vegetables, so that the vegetable paste production time is shortened and the energy cost is reduced. can do.
- the concentration process does not involve heating, it is possible to suppress deterioration of quality such as nutrient reduction and fading.
- Table 1 shows measurement results of changes in the content of vitamin C in the process of producing a vegetable paste ( Komatsuna paste) using the lyophilization concentration method according to the above-described embodiment. Moreover, the measurement result of the change of content of vitamin C of the vegetable paste at the time of concentrating by heating vacuum concentration is also shown in Table 1 as a comparative example.
- the vitamin C residual ratio shown in Table 1 is a ratio of the vitamin C content, where the vitamin C content of the vegetables after blanching is 100%.
- concentration reduction means adding water to the vegetable paste obtained by 5-fold concentration to the same mass as concentration before concentration.
- the vegetable paste contains approximately the same amount of vitamin C as the raw material (raw vegetable). Moreover, the color of the vegetable juice which reduced vegetable paste was bright green.
- the vitamin C content of the vegetable paste concentrated by heating vacuum concentration is greatly reduced from the vitamin C content of the raw material.
- the process to grind vegetables is the same as in the above embodiment using the lyophilization concentration method, so the vitamin C content is the same before concentration, but vitamin C is large in the concentration step with heating is decreasing.
- the color of the vegetable juice obtained by reducing the vegetable paste was yellowish and inferior in vividness as compared with the color of the vegetable juice obtained by reducing the vegetable paste according to the above embodiment. It is considered that discoloration occurred by heating.
- Fig. 2 shows the drying time and the amount of water removed when freeze-drying and concentrating 1000 g of ground vegetables (Komatsuna) using a vacuum freeze dryer (freeze vacuum drying apparatus DF-03-2S manufactured by ULVAC, Inc.) Is a graph showing the relationship with Table 2 below shows numerical values of the plot points in FIG.
- the drying time required to remove 64% by weight of water from the ground vegetables is approximately 18.2 hours, and the drying time required to remove 40% by weight of water is approximately 10 .2 hours are required.
- the drying time in the freeze-drying step is shortened from 18.2 hours to 10.2 hours by adding the dry powder (B). Can be reduced by about 44%.
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Abstract
An embodiment of the present invention provides a vegetable paste production method comprising: forming a primary vegetable paste by grinding a vegetable into a paste; forming a concentrated secondary vegetable paste by removing water from the primary vegetable paste using a freeze drying and concentration method; and forming a vegetable paste by adding a dry powder of a vegetable, a starch or a polysaccharide to the secondary vegetable paste so as to increase the viscosity of the secondary vegetable paste.
Description
本発明は、野菜ペースト及びその製造方法に関する。
The present invention relates to a vegetable paste and a method for producing the same.
従来、凍結濃縮機を用いた、野菜・果実ジュースの凍結濃縮方法が知られている（例えば、特許文献１参照）。凍結濃縮法においては、野菜・果実ジュースを冷却することにより、水分を氷結晶として析出分離する。
Conventionally, a freeze concentration method of vegetable / fruit juice using a freeze concentrator is known (see, for example, Patent Document 1). In the freeze concentration method, water is precipitated and separated as ice crystals by cooling the vegetable / fruit juice.
凍結濃縮法では加熱することなく水分の除去を行うため、ビタミンＣ等の栄養成分の減少や退色等の加熱により生じる問題を回避することができる。このため、凍結濃縮法によれば、加熱真空濃縮法等の加熱を伴う濃縮法と比較して、濃縮に伴う品質の劣化を抑えることができる。
In the freeze concentration method, since water is removed without heating, it is possible to avoid problems caused by heating, such as reduction or fading of nutrient components such as vitamin C. For this reason, according to the freeze concentration method, it is possible to suppress the deterioration in quality associated with concentration as compared with a concentration method involving heating such as a heating vacuum concentration method.
また、その他の濃縮方法として、加熱真空濃縮法、膜濃縮法が知られている。
Further, as other concentration methods, a heating vacuum concentration method and a membrane concentration method are known.
凍結濃縮法は、上述のように濃縮に伴う品質の劣化を抑えることができるが、広く一般的に普及した製法ではなく、また、濃縮過程において固液分離が必要となる。
The freeze concentration method can suppress the deterioration of the quality associated with concentration as described above, but it is not a widely and widely used production method, and solid-liquid separation is required in the concentration process.
加熱濃縮法は濃縮効率が良く、技術が確立された手法であるが、加熱を伴うため、ビタミンＣ等の栄養成分の損失が生じる。特に、緑色野菜の濃縮においては、緑の退色が生じるという問題もある。
The heat concentration method is a method with a high concentration efficiency and an established technique, but since it involves heating, it causes loss of nutritional components such as vitamin C. In particular, in the concentration of green vegetables, there is also a problem that green discoloration occurs.
また、膜濃縮法によれば、加熱することなく濃縮することが可能であるが、浸透圧の影響により高濃度の濃縮が出来ない。また、浸透膜の目詰まりの観点から、固液分離に加えて液体中のミスト分離が必要となる。
Moreover, according to the membrane concentration method, although concentration can be performed without heating, concentration can not be performed at a high concentration due to the influence of the osmotic pressure. In addition to solid-liquid separation, it is necessary to separate mist from the liquid from the viewpoint of clogging of the permeable membrane.
一方、加熱を伴わないため品質劣化が少なく、かつ広く一般的に普及した、真空凍結乾燥法と呼ばれる乾燥法がある。
On the other hand, there is a drying method called vacuum freeze-drying method, which is less accompanied with heating and which causes less deterioration in quality, and is widely spread.
本発明の目的は、真空凍結乾燥技術を応用することにより、品質の劣化が抑えられ、かつ、製造時間が短く、エネルギーコストが抑えられた野菜ペースト及びその製造方法を提供することにある。
An object of the present invention is to provide a vegetable paste and a method for producing the same, which can suppress the deterioration of the quality and shorten the production time and the energy cost by applying the vacuum freeze-drying technique.
本発明の一態様は、上記目的を達成するために、下記［１］～［６］の野菜ペーストの製造方法、及び下記［７］～［１０］の野菜ペーストを提供する。
One aspect of the present invention provides a method for producing a vegetable paste of the following [1] to [6] and a vegetable paste of the following [7] to [10] to achieve the above object.
［１］野菜を磨砕してペースト化した、一次野菜ペーストを形成する工程と、凍結乾燥濃縮法により、前記一次野菜ペーストから水分を除去して濃縮した、二次野菜ペーストを形成する工程と、前記二次野菜ペーストに野菜、澱粉類、又は多糖類の乾燥粉末を添加して前記二次野菜ペーストの粘度を増加した、野菜ペーストを形成する工程と、を含む野菜ペーストの製造方法。
[1] A step of forming a primary vegetable paste by grinding vegetables into a paste, and a step of forming a secondary vegetable paste by removing water and concentrating it from the primary vegetable paste by a freeze-drying and concentration method Forming a vegetable paste by adding a dried powder of vegetables, starches, or polysaccharides to the secondary vegetable paste to increase the viscosity of the secondary vegetable paste.
[1] A step of forming a primary vegetable paste by grinding vegetables into a paste, and a step of forming a secondary vegetable paste by removing water and concentrating it from the primary vegetable paste by a freeze-drying and concentration method Forming a vegetable paste by adding a dried powder of vegetables, starches, or polysaccharides to the secondary vegetable paste to increase the viscosity of the secondary vegetable paste.
［２］前記二次野菜ペーストを形成する工程において、前記一次野菜ペーストから３０質量％以上５０質量％以下の水分を除去する、上記［１］に記載の野菜ペーストの製造方法。
[2] The method for producing a vegetable paste according to the above [1], wherein water of 30% by mass to 50% by mass is removed from the primary vegetable paste in the step of forming the secondary vegetable paste.
［３］前記野菜ペーストを形成する工程において、前記二次野菜ペーストの２質量％以上５質量％以下の前記乾燥粉末を添加する、上記［２］に記載の野菜ペーストの製造方法。
[3] The method for producing a vegetable paste according to the above [2], wherein 2% by mass or more and 5% by mass or less of the dry powder of the secondary vegetable paste is added in the step of forming the vegetable paste.
［４］前記一次野菜ペーストを形成する工程において、前記野菜として緑色野菜を用いる、上記［１］～［３］のいずれか１項に記載の野菜ペーストの製造方法。
[4] The method for producing a vegetable paste according to any one of the above [1] to [3], wherein a green vegetable is used as the vegetable in the step of forming the primary vegetable paste.
[4] The method for producing a vegetable paste according to any one of the above [1] to [3], wherein a green vegetable is used as the vegetable in the step of forming the primary vegetable paste.
［５］前記野菜ペーストを形成する工程において、前記乾燥粉末としてポテト粉末を用いる、上記［１］～［３］のいずれか１項に記載の野菜ペーストの製造方法。
[5] The method for producing a vegetable paste according to any one of the above [1] to [3], wherein potato powder is used as the dry powder in the step of forming the vegetable paste.
[5] The method for producing a vegetable paste according to any one of the above [1] to [3], wherein potato powder is used as the dry powder in the step of forming the vegetable paste.
［６］前記野菜ペーストを形成する工程において、前記乾燥粉末として緑色野菜粉末を用いる、上記［４］に記載の野菜ペーストの製造方法。
[6] The method for producing a vegetable paste according to the above [4], wherein green vegetable powder is used as the dry powder in the step of forming the vegetable paste.
[6] The method for producing a vegetable paste according to the above [4], wherein green vegetable powder is used as the dry powder in the step of forming the vegetable paste.
［７］磨砕後に濃縮されたペースト状の野菜と、前記濃縮されたペースト状の野菜の２質量％以上５質量％以下の、前記濃縮されたペースト状の野菜の粘度を増加させるための野菜、澱粉類、又は多糖類の粉末と、を含む、野菜ペースト。
[7] A vegetable for increasing the viscosity of a paste-like vegetable concentrated after grinding and 2% by mass to 5% by mass of the concentrated paste-like vegetable, the concentrated paste-like vegetable Vegetable paste containing starch, starch, or polysaccharide powder.
[7] A vegetable for increasing the viscosity of a paste-like vegetable concentrated after grinding and 2% by mass to 5% by mass of the concentrated paste-like vegetable, the concentrated paste-like vegetable Vegetable paste containing starch, starch, or polysaccharide powder.
［８］前記ペースト状の野菜が緑色野菜のペーストである、上記［７］に記載の野菜ペースト。
[8] The vegetable paste according to the above [7], wherein the paste-like vegetable is a green vegetable paste.
[8] The vegetable paste according to the above [7], wherein the paste-like vegetable is a green vegetable paste.
［９］前記粉末がポテト粉末である、上記［７］又は［８］に記載の野菜ペースト。
[9] The vegetable paste according to the above [7] or [8], wherein the powder is a potato powder.
［１０］前記粉末が緑色野菜粉末である、上記［８］に記載の野菜ペースト。
[10] The vegetable paste as described in said [8] whose said powder is green vegetable powder.
本発明によれば、真空凍結乾燥技術を応用することにより、品質の劣化が抑えられ、かつ、製造時間が短く、エネルギーコストが抑えられた野菜ペースト及びその製造方法を提供することができる。
According to the present invention, by applying the vacuum freeze-drying technique, it is possible to provide a vegetable paste in which the deterioration of quality is suppressed, the production time is short, and the energy cost is suppressed, and a method for producing the same.
According to the present invention, by applying the vacuum freeze-drying technique, it is possible to provide a vegetable paste in which the deterioration of quality is suppressed, the production time is short, and the energy cost is suppressed, and a method for producing the same.
（野菜ペーストの成分）
本実施の形態に係る野菜ペーストは、磨砕後に濃縮されたペースト状の野菜（Ａ）と、野菜、澱粉類、又は多糖類の粉末（Ｂ）とを含む。野菜ペースト中の粉末（Ｂ）の含有量は、例えば、濃縮されたペースト状の野菜（Ａ）の２質量％以上５質量％以下である。 (Component of vegetable paste)
The vegetable paste which concerns on this Embodiment contains the paste-like vegetable (A) concentrated after grinding, and the powder of vegetables, starches, or polysaccharides (B). The content of the powder (B) in the vegetable paste is, for example, 2% by mass or more and 5% by mass or less of the concentrated paste-like vegetable (A).
本実施の形態に係る野菜ペーストは、磨砕後に濃縮されたペースト状の野菜（Ａ）と、野菜、澱粉類、又は多糖類の粉末（Ｂ）とを含む。野菜ペースト中の粉末（Ｂ）の含有量は、例えば、濃縮されたペースト状の野菜（Ａ）の２質量％以上５質量％以下である。 (Component of vegetable paste)
The vegetable paste which concerns on this Embodiment contains the paste-like vegetable (A) concentrated after grinding, and the powder of vegetables, starches, or polysaccharides (B). The content of the powder (B) in the vegetable paste is, for example, 2% by mass or more and 5% by mass or less of the concentrated paste-like vegetable (A).
野菜（Ａ）は、典型的には、小松菜、レタス、ほうれん草、ブロッコリー、キャベツ、ケール、アスパラガス、バジル等の緑色野菜であるが、にんじん等の緑色以外の野菜でもよい。なお、本実施の形態においては、バジル等の食用にすることのできるハーブも野菜に含める。
Vegetables (A) are typically green vegetables such as komatsuna, lettuce, spinach, broccoli, cabbage, kale, asparagus, basil and the like, but may be vegetables other than green such as carrot. In the present embodiment, edible herbs such as basil are also included in the vegetables.
野菜ペースト中のペースト状の野菜（Ａ）は、凍結乾燥濃縮法による濃縮工程において、磨砕直後の状態から３０質量％以上５０質量％以下の水分が除去されている。
In the paste-like vegetables (A) in the vegetable paste, water of 30% by mass or more and 50% by mass or less is removed from the state immediately after grinding in the concentration step by the lyophilization concentration method.
通常、磨砕されたペースト状の野菜を濃縮する場合、野菜ペーストに適した粘度を得るために、磨砕されたペースト状の野菜の質量のおよそ６０％以上の質量を有する水分を除去する。本実施の形態に係る野菜ペーストの製造方法においては、乾燥した状態の粉末（Ｂ）を添加することにより、磨砕されたペースト状の野菜（Ａ）の水分の除去量を減らしつつ、所望の粘度を得ている。水分の除去量を減らすことにより、野菜ペーストの製造時間を短縮し、エネルギーコストを低減することができる。
Generally, when concentrating ground pasty vegetables, water having a weight of about 60% or more of the weight of ground pasty vegetables is removed to obtain a viscosity suitable for the vegetable paste. In the method for producing a vegetable paste according to the present embodiment, the addition of the powder (B) in a dry state reduces the amount of water removal of the paste-like vegetable (A) which has been ground, while reducing the desired amount of water. It is getting viscosity. By reducing the amount of water removed, it is possible to shorten the vegetable paste production time and reduce the energy cost.
粉末（Ｂ）は、ポテト等の野菜、タピオカ澱粉等の澱粉類、コンニャク、ところてん、カラギーナン、海藻等の多糖類の粉末であり、磨砕後に濃縮されたペースト状の野菜（Ａ）に乾燥した状態で添加される。
The powder (B) is a powder of vegetables such as potato, starches such as tapioca starch, polysaccharides such as konjac, gravy, carrageenan, seaweed etc and dried to paste-like vegetables (A) concentrated after grinding It is added as it is.
また、粉末（Ｂ）は、野菜ペーストの粘度を向上させて水分の除去量を低下させるために添加されるものであり、吸水性及び保水性が高く、また、添加により生じる野菜ペーストの色調や味等の変化が少ないものが好ましい。このため、特に、ポテト粉末を粉末（Ｂ）として用いることが好ましい。また、野菜（Ａ）が緑色野菜である場合、野菜ペーストの色調を損なわないという点において、ホウレンソウパウダー、ケールパウダー、キャベツパウダー等の緑色野菜粉末も粉末（Ｂ）として好ましい。
The powder (B) is added to improve the viscosity of the vegetable paste and reduce the amount of water removed, and has high water absorbency and water retention, and the color tone of the vegetable paste produced by the addition It is preferable that the change in taste and the like is small. For this reason, it is particularly preferable to use potato powder as powder (B). When the vegetable (A) is a green vegetable, green vegetable powder such as spinach powder, kale powder and cabbage powder is also preferable as the powder (B) in that the color tone of the vegetable paste is not impaired.
また、上述のように、本実施の形態に係る野菜ペーストは、濃縮されたペースト状の野菜（Ａ）の２質量％以上５質量％以下の粉末（Ｂ）を含むことが好ましい。すなわち、粉末（Ｂ）の添加量は、野菜（Ａ）の種類（濃縮前の野菜（Ａ）の水分量）に応じて、濃縮されたペースト状の野菜（Ａ）の２質量％以上５質量％以下の範囲で調整される。
Further, as described above, the vegetable paste according to the present embodiment preferably contains 2% by mass to 5% by mass of the powder (B) of the concentrated paste-like vegetable (A). That is, the addition amount of the powder (B) is 2% by mass or more and 5% by mass of the paste-like vegetable (A) concentrated according to the type of the vegetable (A) (water content of the vegetable (A) before concentration) Adjusted in the range of% or less.
また、品質安定化のため、野菜ペーストは、野菜ペースト全体の０．０４質量％以下のビタミンＣ（アスコルビン酸ナトリウム）、０．０３質量％以下のビタミンＥ（抽出トコフェロール）、０．３質量％以下の重曹のうちの１つ又は２つ以上を含んでもよい。
In addition, for quality stabilization, the vegetable paste is 0.04 mass% or less of vitamin C (sodium ascorbate), 0.03 mass% or less of vitamin E (extracted tocopherol), 0.3 mass% of the whole vegetable paste. It may also contain one or more of the following baking sodas.
本実施の形態に係る野菜ペーストは、濃縮工程において加熱されていないため、加工前の野菜とほぼ同等の栄養素（ビタミンＣ）を有し、また、濃縮による退色が少ない。特に、緑色野菜の色素であるクロロフィルは熱に弱く、加熱により退色しやすいが、本実施の形態に係る野菜ペーストは、緑色野菜の野菜ペーストであっても、濃縮による退色が少ない。
Since the vegetable paste according to the present embodiment is not heated in the concentration step, it has almost the same nutrient (vitamin C) as the vegetable before processing, and there is little fading due to concentration. In particular, chlorophyll, which is a pigment of green vegetables, is weak to heat and is easily discolored by heating, but the vegetable paste according to the present embodiment is less discolored by concentration even if it is a vegetable paste of green vegetables.
また、本実施の形態に係る野菜ペーストは、他の食材（調味料等）との併用により、広範囲に味の展開ができる。また、野菜ペーストを単体で野菜として用いることもできる。例えば、通常、ハンバーガー、サンドイッチに挟まれた野菜は食べにくく、こぼれ落ち易いという問題があるが、本実施の形態に係る野菜ペーストを代わりに用いた場合はこのような問題が解消される。また、野菜ペーストを還元して野菜ジュースや野菜スープとして用いてもよい。さらに、年間を通しての野菜の入手については、価格変動や、必要量を安定して確保することが難しい等の問題があるが、本実施の形態に係る野菜ペーストは、計画的生産により、年間を通して安定的に供給することができる。
Moreover, the vegetable paste which concerns on this Embodiment can expand | deploy the taste in a wide range by combined use with other foodstuffs (condiment etc.). Vegetable paste can also be used alone as a vegetable. For example, there is a problem that, usually, a hamburger and vegetables sandwiched between sandwiches are difficult to eat and spill easily, but such problems are solved when the vegetable paste according to the present embodiment is used instead. In addition, vegetable paste may be reduced and used as vegetable juice or vegetable soup. Furthermore, there are problems such as price fluctuation and difficulty in stably securing the required amount of vegetables throughout the year, but the vegetable paste according to the present embodiment is planned throughout the year by planned production. It can be supplied stably.
（野菜ペーストの製造方法）
以下に、本実施の形態に係る、凍結乾燥濃縮法を用いた野菜ペーストの製造方法の具体例について説明する。 (Method of producing vegetable paste)
Below, the specific example of the manufacturing method of the vegetable paste which used the freeze-drying concentration method based on this Embodiment is demonstrated.
以下に、本実施の形態に係る、凍結乾燥濃縮法を用いた野菜ペーストの製造方法の具体例について説明する。 (Method of producing vegetable paste)
Below, the specific example of the manufacturing method of the vegetable paste which used the freeze-drying concentration method based on this Embodiment is demonstrated.
図１は、本実施の形態に係る野菜ペーストの製造工程を示すフローチャートである。
FIG. 1 is a flowchart showing the vegetable paste manufacturing process according to the present embodiment.
まず、野菜（Ａ）を洗浄し、異物を除去する（ステップＳ１）。なお、検品に合格した野菜を野菜（Ａ）として用いる。
First, the vegetables (A) are washed to remove foreign matter (step S1). In addition, the vegetable which passed inspection is used as a vegetable (A).
次に、野菜（Ａ）をブランチングする（ステップＳ２）。具体的には、例えば、野菜（Ａ）を９０～９５℃の食塩水に１～２分間浸す。食塩水の食塩の濃度は、１．５質量％程度である。その後、野菜（Ａ）を冷水に浸して冷却してから、水切りを行い、付着した水分を除去する。
Next, the vegetables (A) are blanched (step S2). Specifically, for example, the vegetable (A) is immersed in saline at 90 to 95 ° C. for 1 to 2 minutes. The concentration of sodium chloride in the saline solution is about 1.5% by mass. Thereafter, the vegetables (A) are immersed in cold water and cooled, and then drained to remove the attached water.
次に、チョッパーにより野菜（Ａ）を細断する（ステップＳ３）。
Next, the vegetable (A) is shredded with a chopper (step S3).
次に、コミトロール（登録商標）プロセッサー等の磨砕機により野菜（Ａ）を磨砕してペースト化し、一次野菜ペーストを得る（ステップＳ４）。
Next, the vegetables (A) are ground and formed into a paste by an attritor such as COMITOROL® processor to obtain a primary vegetable paste (step S4).
次に、真空凍結乾燥機により、磨砕されたペースト状の野菜（Ａ）からなる一次野菜ペーストを凍結乾燥濃縮し、二次野菜ペーストを得る（ステップＳ５）。凍結乾燥濃縮の具体的な工程の例としては、まず、一次野菜ペーストを真空凍結乾燥機専用のトレイ内に厚さが１ｃｍ程度になるように入れ、－１８℃の温度下で完全に凍結させる（予備凍結）。予備凍結には最大で１２時間を要する。次に、凍結後の一次野菜ペーストが入ったトレイを真空凍結乾燥機内にセットし、０．１Ｔｏｒｒ（１３Ｐａ）～０．８Ｔｏｒｒ（１０７Ｐａ）の真空条件の下、凍結乾燥を実施する。凍結乾燥濃縮工程中の一次野菜ペーストの温度は、０℃以下に保たれる。
Next, the primary vegetable paste consisting of the paste-like vegetables (A) ground is freeze-dried and concentrated by a vacuum freeze dryer to obtain a secondary vegetable paste (step S5). As an example of a specific process of lyophilization and concentration, first, put the primary vegetable paste in a tray dedicated to a vacuum lyophilizer to a thickness of about 1 cm, and completely freeze it at a temperature of -18 ° C. (Pre-freezing). Prefreezing takes up to 12 hours. Next, a tray containing the frozen primary vegetable paste is set in a vacuum freeze dryer, and freeze drying is performed under vacuum conditions of 0.1 Torr (13 Pa) to 0.8 Torr (107 Pa). The temperature of the primary vegetable paste during the lyophilization concentration step is kept below 0 ° C.
この凍結乾燥濃縮により、磨砕されたペースト状の野菜（Ａ）からなる一次野菜ペーストから３０質量％以上５０質量％以下の水分を除去する。例えば、一次野菜ペースト１０００ｇから４００ｇの水分を除去し、６００ｇの濃縮されたペースト状の野菜（Ａ）からなる二次野菜ペーストを得る。なお、凍結乾燥濃縮直後の二次野菜ペーストは、乾燥した部分と凍結した部分に分かれているため、解凍して均質化を図る。
By this lyophilization concentration, water of 30% by mass or more and 50% by mass or less is removed from the primary vegetable paste consisting of the paste-like vegetables (A) ground. For example, water is removed from 1000 g of primary vegetable paste to 400 g to obtain a secondary vegetable paste consisting of 600 g of concentrated paste-like vegetables (A). In addition, since the secondary vegetable paste immediately after freeze-drying and concentration is divided into a dried part and a frozen part, it is thawed to achieve homogenization.
水分の除去量が少ないほど野菜ペーストに適した粘度を得るために添加する粉末（Ｂ）の量が増加するため、水分の除去量が少なすぎると、粉末（Ｂ）が野菜ペーストの味、色等の品質に影響を与えるおそれがある。一次野菜ペーストの３０質量％以上の水分を除去すれば、粉末（Ｂ）が野菜ペーストの品質に与える影響は少なく、ポテト粉末等の野菜ペーストの品質に与える影響が少ない粉末を粉末（Ｂ）として用いる場合は、一次野菜ペーストの３０質量％以上の水分を除去すれば、粉末（Ｂ）が野菜ペーストの品質与える影響はほとんどない。
The less the amount of water removed, the more the amount of powder (B) added to obtain a viscosity suitable for vegetable paste, so if the amount of water removed is too small, powder (B) will have the taste and color of vegetable paste. Etc. may affect the quality of If water of 30% by mass or more of the primary vegetable paste is removed, the powder (B) has little influence on the quality of the vegetable paste and has little influence on the quality of the vegetable paste such as potato powder as the powder (B) When used, if water of 30% by mass or more of the primary vegetable paste is removed, the powder (B) hardly affects the quality of the vegetable paste.
一方、一次野菜ペーストから５０質量％を超える水分を除去する場合、濃縮に要する時間の短縮効果や、エネルギーコストの低減効果が小さくなるため、５０質量％以下の水分を除去することが好ましい。
On the other hand, when removing water exceeding 50% by mass from the primary vegetable paste, it is preferable to remove 50% by mass or less of water because the effect of shortening the time required for concentration and the effect of reducing energy cost become small.
次に、二次野菜ペーストに乾燥粉末（Ｂ）を添加する（ステップＳ６）。ここで、乾燥粉末（Ｂ）とは、乾燥した状態の粉末（Ｂ）であり、添加された乾燥粉末（Ｂ）が濃縮されたペースト状の野菜（Ａ）の水分を吸収することにより二次野菜ペーストの粘度が増加し、所望の粘度を有する目的の野菜ペーストが得られる。この工程においては、上述のように、濃縮されたペースト状の野菜（Ａ）からなる二次野菜ペーストの２質量％以上５質量％以下の乾燥粉末（Ｂ）を添加することが好ましい。
Next, dry powder (B) is added to the secondary vegetable paste (step S6). Here, the dry powder (B) is a dry powder (B), and the secondary powder is absorbed by absorbing the moisture of the paste-like vegetable (A) to which the added dry powder (B) is concentrated. The viscosity of the vegetable paste is increased to obtain the desired vegetable paste having the desired viscosity. In this step, as described above, it is preferable to add 2% by mass or more and 5% by mass or less of the dried powder (B) of the secondary vegetable paste consisting of the concentrated paste-like vegetable (A).
品質安定化のために、ビタミンＣ（アスコルビン酸ナトリウム）、ビタミンＥ（抽出トコフェロール）、重曹のうちの１つ又は２つ以上を添加する場合には、ブランチング（ステップＳ２）以降の任意のタイミングで添加することができる。
When one or more of vitamin C (sodium ascorbate), vitamin E (extracted tocopherol) and baking soda are added for quality stabilization, any timing after blanching (step S2) Can be added.
一般に、凍結濃縮法では、濃縮工程で発生する氷結晶など固形物と液部の分離が必要となるが、本実施の形態に係る凍結乾燥濃縮法では、昇華により水分を除去するため固液分離の必要がなく、磨砕された野菜の濃縮前にパルプを分離する必要がない。このため、濃縮前のパルプの分離及び濃縮後のパルプの混合工程を省くことができる。
Generally, in the freeze concentration method, it is necessary to separate solid matter such as ice crystals generated in the concentration step and the liquid part, but in the freeze-dry concentration method according to the present embodiment, solid-liquid separation is performed to remove water by sublimation. There is no need to separate the pulp before concentrating the ground vegetables. Therefore, it is possible to omit the process of separating the pulp before concentration and mixing the pulp after concentration.
（実施の形態の効果）
上記実施の形態に係る野菜ペーストの製造方法によれば、野菜等の乾燥粉末を添加することにより、濃縮時の水分除去量を低減し、野菜ペーストの製造時間を短縮し、かつエネルギーコストを低減することができる。また、濃縮工程が加熱を伴わないため、栄養素の低減や退色等の品質の劣化を抑えることができる。 (Effect of the embodiment)
According to the method for producing a vegetable paste according to the above embodiment, the amount of water removed at the time of concentration is reduced by adding dry powder such as vegetables, so that the vegetable paste production time is shortened and the energy cost is reduced. can do. In addition, since the concentration process does not involve heating, it is possible to suppress deterioration of quality such as nutrient reduction and fading.
上記実施の形態に係る野菜ペーストの製造方法によれば、野菜等の乾燥粉末を添加することにより、濃縮時の水分除去量を低減し、野菜ペーストの製造時間を短縮し、かつエネルギーコストを低減することができる。また、濃縮工程が加熱を伴わないため、栄養素の低減や退色等の品質の劣化を抑えることができる。 (Effect of the embodiment)
According to the method for producing a vegetable paste according to the above embodiment, the amount of water removed at the time of concentration is reduced by adding dry powder such as vegetables, so that the vegetable paste production time is shortened and the energy cost is reduced. can do. In addition, since the concentration process does not involve heating, it is possible to suppress deterioration of quality such as nutrient reduction and fading.
以下の表１に、上記の実施の形態に係る凍結乾燥濃縮法を用いた野菜ペースト（小松菜ペースト）の製造過程におけるビタミンＣの含有量の変化の測定結果を示す。また、比較例として、加熱真空濃縮により濃縮した場合の野菜ペーストのビタミンＣの含有量の変化の測定結果も表１に示す。
Table 1 below shows measurement results of changes in the content of vitamin C in the process of producing a vegetable paste (Komatsuna paste) using the lyophilization concentration method according to the above-described embodiment. Moreover, the measurement result of the change of content of vitamin C of the vegetable paste at the time of concentrating by heating vacuum concentration is also shown in Table 1 as a comparative example.
なお、表１に示されるビタミンＣ残存率は、ブランチング後の野菜のビタミンＣ含有量を１００％とした、ビタミンＣ含有量の割合である。また、濃縮還元とは、５倍濃縮により得られた野菜ペーストに、濃縮前と同じ質量になるまで水を加えることをいう。
In addition, the vitamin C residual ratio shown in Table 1 is a ratio of the vitamin C content, where the vitamin C content of the vegetables after blanching is 100%. Moreover, concentration reduction means adding water to the vegetable paste obtained by 5-fold concentration to the same mass as concentration before concentration.
表１に示されるように、上記の実施の形態に係る野菜ペーストの製造方法によれば、野菜ペーストが生原料（未加工の野菜）とほぼ同じ量のビタミンＣを含んでいる。また、野菜ペーストを還元した野菜ジュースの色は鮮やかな緑色であった。
As shown in Table 1, according to the method for producing a vegetable paste according to the above embodiment, the vegetable paste contains approximately the same amount of vitamin C as the raw material (raw vegetable). Moreover, the color of the vegetable juice which reduced vegetable paste was bright green.
一方、加熱真空濃縮により濃縮した野菜ペーストのビタミンＣ含有量は、生原料のビタミンＣ含有量から大きく減少している。野菜を磨砕するまでの工程は凍結乾燥濃縮法を用いた上記実施の形態と共通しているため、濃縮前はビタミンＣ含有量が同じであるが、加熱を伴う濃縮工程においてビタミンＣが大きく減少している。
On the other hand, the vitamin C content of the vegetable paste concentrated by heating vacuum concentration is greatly reduced from the vitamin C content of the raw material. The process to grind vegetables is the same as in the above embodiment using the lyophilization concentration method, so the vitamin C content is the same before concentration, but vitamin C is large in the concentration step with heating is decreasing.
また、野菜ペーストを還元した野菜ジュースの色が、上記の実施の形態に係る野菜ペーストを還元した野菜ジュースの色と比較して、黄色みを帯びており、鮮やかさにおいて劣っていた。加熱により退色が生じたものと考えられる。
Further, the color of the vegetable juice obtained by reducing the vegetable paste was yellowish and inferior in vividness as compared with the color of the vegetable juice obtained by reducing the vegetable paste according to the above embodiment. It is considered that discoloration occurred by heating.
図２は、真空凍結乾燥機（株式会社アルバック製凍結真空乾燥装置ＤＦ－０３－２Ｓ）を用いて１０００ｇの磨砕された野菜（小松菜）を凍結乾燥濃縮したときの、乾燥時間と水分除去量との関係を示すグラフである。次の表２に、図２のプロット点の数値を示す。
Fig. 2 shows the drying time and the amount of water removed when freeze-drying and concentrating 1000 g of ground vegetables (Komatsuna) using a vacuum freeze dryer (freeze vacuum drying apparatus DF-03-2S manufactured by ULVAC, Inc.) Is a graph showing the relationship with Table 2 below shows numerical values of the plot points in FIG.
図２のグラフから、磨砕された野菜から６４質量％の水分を除去するために要する乾燥時間がおよそ１８．２時間であり、４０質量％の水分を除去するために要する乾燥時間がおよそ１０．２時間であることが求められる。
From the graph of FIG. 2, the drying time required to remove 64% by weight of water from the ground vegetables is approximately 18.2 hours, and the drying time required to remove 40% by weight of water is approximately 10 .2 hours are required.
上記実施の形態の一例として、所望の粘度の野菜ペーストを得るために凍結乾燥濃縮法により除去することが求められる水分量が、磨砕された野菜の６４質量％である場合、乾燥粉末（Ｂ）を添加することにより、磨砕された野菜の４０質量％の水分を除去すれば所望の粘度の野菜ペーストが得られる。
As an example of the above embodiment, when the amount of water required to be removed by the freeze-drying concentration method to obtain a vegetable paste having a desired viscosity is 64% by mass of the ground vegetable, a dry powder (B Is added to remove 40% by weight of the ground vegetables to obtain a vegetable paste of the desired viscosity.
このため、上記実施の形態に係る野菜ペーストの製造方法によれば、乾燥粉末（Ｂ）を添加することにより、凍結乾燥工程における乾燥時間を１８．２時間から１０．２時間に短縮、割合にしておよそ４４％短縮することができる。
For this reason, according to the method for producing a vegetable paste according to the above embodiment, the drying time in the freeze-drying step is shortened from 18.2 hours to 10.2 hours by adding the dry powder (B). Can be reduced by about 44%.
以上、本発明の実施の形態及び実施例を説明したが、本発明は、上記実施の形態又は実施例に限定されず、発明の主旨を逸脱しない範囲内において種々変形実施が可能である。
As mentioned above, although embodiment and Example of this invention were described, this invention is not limited to said Embodiment or Example, A various deformation | transformation implementation is possible in the range which does not deviate from the main point of invention.
また、上記に記載した実施の形態及び実施例は特許請求の範囲に係る発明を限定するものではない。また、実施の形態及び実施例の中で説明した特徴の組合せの全てが発明の課題を解決するための手段に必須であるとは限らない点に留意すべきである。
In addition, the embodiments and examples described above do not limit the invention according to the claims. Furthermore, it should be noted that not all combinations of features described in the embodiments and examples are essential to the means for solving the problems of the invention.
真空凍結乾燥技術を応用することにより、品質の劣化が抑えられ、かつ、製造時間が短く、エネルギーコストが抑えられた野菜ペースト及びその製造方法を提供する。
By applying a vacuum freeze-drying technique, it is possible to provide a vegetable paste in which the deterioration of quality is suppressed, the production time is short, and the energy cost is suppressed, and a method for producing the same.
Claims (10)
- 野菜を磨砕してペースト化した、一次野菜ペーストを形成する工程と、
凍結乾燥濃縮法により、前記一次野菜ペーストから水分を除去して濃縮した、二次野菜ペーストを形成する工程と、
前記二次野菜ペーストに野菜、澱粉類、又は多糖類の乾燥粉末を添加して前記二次野菜ペーストの粘度を増加した、野菜ペーストを形成する工程と、
を含む野菜ペーストの製造方法。 Grinding and pasting vegetables into a primary vegetable paste,
Forming a secondary vegetable paste which is concentrated by removing water from the primary vegetable paste by a lyophilization and concentration method;
Forming a vegetable paste by adding a dried powder of vegetables, starches or polysaccharides to the secondary vegetable paste to increase the viscosity of the secondary vegetable paste;
Of making vegetable pastes. - 前記二次野菜ペーストを形成する工程において、前記一次野菜ペーストから３０質量％以上５０質量％以下の水分を除去する、
請求項１に記載の野菜ペーストの製造方法。 In the step of forming the secondary vegetable paste, moisture of 30% by mass or more and 50% by mass or less is removed from the primary vegetable paste,
The manufacturing method of the vegetable paste of Claim 1. - 前記野菜ペーストを形成する工程において、前記二次野菜ペーストの２質量％以上５質量％以下の前記乾燥粉末を添加する、
請求項２に記載の野菜ペーストの製造方法。 In the step of forming the vegetable paste, 2% by mass or more and 5% by mass or less of the dry powder of the secondary vegetable paste is added,
The manufacturing method of the vegetable paste of Claim 2. - 前記一次野菜ペーストを形成する工程において、前記野菜として緑色野菜を用いる、
請求項１～３のいずれか１項に記載の野菜ペーストの製造方法。 In the step of forming the primary vegetable paste, green vegetables are used as the vegetables,
The method for producing a vegetable paste according to any one of claims 1 to 3. - 前記野菜ペーストを形成する工程において、前記乾燥粉末としてポテト粉末を用いる、
請求項１～３のいずれか１項に記載の野菜ペーストの製造方法。 In the step of forming the vegetable paste, potato powder is used as the dry powder,
The method for producing a vegetable paste according to any one of claims 1 to 3. - 前記野菜ペーストを形成する工程において、前記乾燥粉末として緑色野菜粉末を用いる、
請求項４に記載の野菜ペーストの製造方法。 In the step of forming the vegetable paste, green vegetable powder is used as the dry powder.
The manufacturing method of the vegetable paste of Claim 4. - 磨砕後に濃縮されたペースト状の野菜と、
前記濃縮されたペースト状の野菜の２質量％以上５質量％以下の、前記濃縮されたペースト状の野菜の粘度を増加させるための野菜、澱粉類、又は多糖類の粉末と、
を含む、野菜ペースト。 Paste-like vegetables concentrated after grinding,
2% by mass to 5% by mass of the concentrated paste-like vegetable, a powder of vegetables, starches, or polysaccharides for increasing the viscosity of the concentrated paste-like vegetable;
Contains vegetable paste. - 前記ペースト状の野菜が緑色野菜のペーストである、
請求項７に記載の野菜ペースト。 The paste-like vegetable is a green vegetable paste,
The vegetable paste of Claim 7. - 前記粉末がポテト粉末である、
請求項７又は８に記載の野菜ペースト。 The powder is potato powder,
The vegetable paste of Claim 7 or 8. - 前記粉末が緑色野菜粉末である、
請求項８に記載の野菜ペースト。 The powder is green vegetable powder,
The vegetable paste of Claim 8.
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