JP2019198232A - Method of producing apple fruit powder - Google Patents

Method of producing apple fruit powder Download PDF

Info

Publication number
JP2019198232A
JP2019198232A JP2018092657A JP2018092657A JP2019198232A JP 2019198232 A JP2019198232 A JP 2019198232A JP 2018092657 A JP2018092657 A JP 2018092657A JP 2018092657 A JP2018092657 A JP 2018092657A JP 2019198232 A JP2019198232 A JP 2019198232A
Authority
JP
Japan
Prior art keywords
apple fruit
heating
drying
apple
fruit powder
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP2018092657A
Other languages
Japanese (ja)
Other versions
JP7080719B2 (en
Inventor
菊二 柳沢
Kikuji Yanagisawa
菊二 柳沢
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP2018092657A priority Critical patent/JP7080719B2/en
Publication of JP2019198232A publication Critical patent/JP2019198232A/en
Application granted granted Critical
Publication of JP7080719B2 publication Critical patent/JP7080719B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

To provide a method of producing apple fruit powder capable of eliminating bitterness or astringency even without removing peel and seeds of apple which is a raw material and increasing sugar content.SOLUTION: A method of this invention comprises: a fragmentation step of fragmenting apple fruit including seeds and inner peel; a steaming step of heating the apple fruit with steam under a condition in which enzyme present in the apple fruit is not completely inactivated; an aging/drying step of performing aging within a time range during which rotting due to saprophyte growth does not occur so as to accelerate enzymolysis and drying of the apple fruit at a temperature that activates the enzyme; an inactivating heating/drying step of performing heating in order to inhibit saprophyte growth by accelerating drying at a temperature that inactivates the enzyme; and a powdering step of heightening fragmentation degree for the apple to be in a powder form.SELECTED DRAWING: Figure 1

Description

この発明は、加熱することによって乾燥させる工程を有するりんご果実粉末の製造方法に関する。   The present invention relates to a method for producing apple fruit powder having a step of drying by heating.

従来、りんご果実などの水分の多い含水果実を、粉末にするために乾燥する方法としては、一般的に加熱乾燥法や真空乾燥法がある。例えば、乾燥機の熱源を遠赤外線にする事で、果物・野菜・キノコ類・魚類・草花等の芯から低温で乾燥させる事が可能となり、その為、その対象物の持つ成分とか色合いを保ったままで、その過程において、生体水も抽出でき、乾燥度合いも任意に設定出来る事から、対象物の持つ形以外の全ての物を、壊さず、失わず求める乾燥度合いの、粉末に出来得る乾燥品から一夜干し程度の乾燥品を生産する事のできる技術（特許文献１参照）が提案されている。   Conventionally, as a method of drying water-containing fruits such as apple fruits to form a powder, there are generally a heat drying method and a vacuum drying method. For example, by using a far-infrared heat source for the dryer, it is possible to dry at low temperatures from the core of fruits, vegetables, mushrooms, fish, flowers, etc. In that process, biological water can also be extracted and the degree of drying can be set arbitrarily, so that all things other than the shape of the object can be destroyed without losing and losing the desired degree of drying. There has been proposed a technique (see Patent Document 1) that can produce a dried product that is dried overnight.

しかしながら、従来の乾燥方法では、果実の元々の風味を損なわないように乾燥するという課題に主眼を置くもので、その課題に加えて、苦みや渋みを取り去ると共に糖度を高めることで、風味をより高めることができる乾燥方法については提案されていない。   However, the conventional drying method focuses on the problem of drying so as not to impair the original flavor of the fruit, and in addition to that problem, by removing bitterness and astringency and increasing the sugar content, the flavor is further improved. No drying method that can be enhanced is proposed.

特開２０１２−１４５３１６号公報（第１頁）JP 2012-145316 A (first page)

りんご果実粉末の製造方法に関して解決しようとする問題点は、従来の乾燥方法では、原料としてりんごの外果皮や種子を取り除かないと苦みや渋みが残ってしまうことや、りんご果実の風味を損なうことなく糖度を高めることができないことにある。   The problems to be solved regarding the method for producing apple fruit powder are that the conventional drying method leaves bitterness and astringency unless the apple skin and seeds are removed as raw materials, and the flavor of the apple fruit is impaired. The sugar content cannot be increased.

そこで本発明の目的は、原料としてりんごの外果皮や種子を取り除かないで、苦みや渋みをなくし、且つ糖度を高めることができるりんご果実粉末の製造方法を提供することにある。   Accordingly, an object of the present invention is to provide a method for producing apple fruit powder that can eliminate bitterness and astringency and increase sugar content without removing the outer skin and seeds of apples as raw materials.

本発明は、上記目的を達成するために次の構成を備える。
本発明に係るりんご果実粉末の製造方法によれば、種子や内果皮を含めたりんご果実を細分化する細分化工程と、前記りんご果実に存在する酵素を完全に不活性化することがない条件で蒸気によって加熱する蒸し工程と、前記酵素を活性化する温度で、前記りんご果実の酵素分解を促進させると共に乾燥を促進させるように、雑菌の増殖による腐敗が生じない時間内の範囲で寝かす熟成乾燥工程と、前記酵素を不活性化させる温度で乾燥を高めて雑菌の繁殖を阻止するように加熱する不活性化加熱乾燥工程と、粉末状に細分化度を高める粉末化工程とを有する。 In order to achieve the above object, the present invention comprises the following arrangement.
According to the method for producing apple fruit powder according to the present invention, a subdividing step for subdividing apple fruit including seeds and endosperm, and a condition that does not completely inactivate the enzyme present in the apple fruit. In the steaming step of heating with steam, and at a temperature that activates the enzyme, the ripening is carried out within a time range that does not cause spoilage due to the growth of miscellaneous bacteria so as to promote enzymatic degradation and drying of the apple fruit. A drying step, an inactivation heating drying step for heating to increase the drying at a temperature at which the enzyme is inactivated and preventing the propagation of germs, and a powdering step for increasing the degree of fragmentation in a powder form.

本発明に係るりんご果実粉末の製造方法の一構成によれば、前記細分化工程は、スライスすることによって行われることを特徴とすることができる。   According to one structure of the manufacturing method of the apple fruit powder which concerns on this invention, the said subdivision process can be performed by slicing.

本発明に係るりんご果実粉末の製造方法の一構成によれば、前記蒸し工程は、９０℃以下の加熱で１０分以内に行われることを特徴とすることができる。   According to one structure of the manufacturing method of the apple fruit powder which concerns on this invention, the said steaming process can be performed within 10 minutes by the heating below 90 degreeC.

本発明に係るりんご果実粉末の製造方法の一構成によれば、前記熟成乾燥工程は、６０℃以下の加熱で２４時間以内に行われることを特徴とすることができる。   According to one structure of the manufacturing method of the apple fruit powder which concerns on this invention, the said aging drying process can be performed within 24 hours by the heating below 60 degreeC.

本発明に係るりんご果実粉末の製造方法の一構成によれば、前記不活性化加熱乾燥工程は、８０℃以上の加熱によって行われることを特徴とすることができる。   According to one structure of the manufacturing method of the apple fruit powder which concerns on this invention, the said inactivation heat drying process can be performed by the heating of 80 degreeC or more.

本発明に係るりんご果実粉末の製造方法の一構成によれば、前記不活性化加熱乾燥工程は、８０℃以上の加熱と、焙煎によって行われることを特徴とすることができる。   According to one configuration of the method for producing apple fruit powder according to the present invention, the inactivation heat drying step is performed by heating at 80 ° C. or more and roasting.

本発明に係るりんご果実粉末の製造方法の一構成によれば、前記焙煎は、３０秒前後の時間内に行われることを特徴とすることができる。   According to one configuration of the method for producing apple fruit powder according to the present invention, the roasting is performed within a time period of about 30 seconds.

本発明に係るりんご果実粉末の製造方法の一構成によれば、前記粉末化工程は、前記不活性化加熱乾燥工程によって処理された後のりんご果実を冷却した状態で行われることを特徴とすることができる。   According to one structure of the manufacturing method of the apple fruit powder which concerns on this invention, the said powdering process is performed in the state which cooled the apple fruit after processed by the said inactivation heat drying process, It is characterized by the above-mentioned. be able to.

本発明のりんご果実粉末の製造方法によれば、原料としてりんごの外果皮や種子を取り除かないで、苦みや渋みをなくし、且つ糖度を高めることができるという特別有利な効果を奏する。   According to the method for producing apple fruit powder of the present invention, there is a particularly advantageous effect that bitterness and astringency can be eliminated and sugar content can be increased without removing apple skin and seeds as raw materials.

本発明に係るりんご果実粉末の製造方法の構成例を示すフローチャート図である。It is a flowchart figure which shows the structural example of the manufacturing method of the apple fruit powder which concerns on this invention.

以下、本発明に係るりんご果実粉末の製造方法の構成例を、添付図面（図１）に基づいて詳細に説明する。   Hereinafter, the structural example of the manufacturing method of the apple fruit powder based on this invention is demonstrated in detail based on an accompanying drawing (FIG. 1).

本発明に係るりんご果実粉末の製造方法では、図１に示すように、種子や内果皮を含めたりんご果実を細分化する細分化工程１０と、前記りんご果実に存在する酵素を完全に不活性化することがない条件で蒸気によって加熱する蒸し工程２０と、前記酵素を活性化する温度で、前記りんご果実の酵素分解を促進させると共に乾燥を促進させるように、雑菌の増殖による腐敗が生じない時間内の範囲で寝かす熟成乾燥工程３０と、前記酵素を不活性化させる温度で乾燥を高めて雑菌の繁殖を阻止するように加熱する不活性化加熱乾燥工程４０と、粉末状に細分化度を高める粉末化工程５０とを有する。   In the method for producing apple fruit powder according to the present invention, as shown in FIG. 1, the fragmentation step 10 for subdividing the apple fruit including seeds and endosperm and the enzyme present in the apple fruit are completely inactive. No spoilage due to the growth of miscellaneous bacteria so as to promote the enzymatic decomposition of the apple fruit and promote the drying at the temperature for activating the enzyme and the steaming step 20 for heating with steam under conditions that do not turn Aging and drying step 30 for laying down within a range of time, an inactivation heating and drying step 40 for heating to increase the drying at a temperature at which the enzyme is inactivated and preventing the propagation of germs, and the degree of fragmentation in powder form And a powdering step 50 for increasing

このりんご果実粉末の製造方法によれば、以上の工程を順次行うことで、原料としてりんごの外果皮や種子を取り除かないで、苦みや渋みをほとんどなくすことができる共に、糖度を糖度計による数値で、例えば、従来の方法による場合は１３〜１４度であったのに対し、本願発明によれば２３度まで高めたりんご果実粉末を得ることができた。すなわち、下準備の作業を軽減できて、比較的簡単に行うことができると共に、苦みや渋みを除去することと、糖度を格段に高めることができるという特別有利な効果を奏する。   According to this method for producing apple fruit powder, it is possible to eliminate bitterness and astringency without removing the outer skin and seeds of apples as raw materials by sequentially performing the above steps, and the sugar content is a numerical value measured by a sugar content meter. Thus, for example, it was 13 to 14 degrees in the case of the conventional method, but according to the present invention, an apple fruit powder increased to 23 degrees could be obtained. In other words, the preparation work can be reduced and it can be performed relatively easily, and there are particularly advantageous effects that bitterness and astringency can be removed and the sugar content can be remarkably increased.

また、このりんご果実粉末の製造方法の細分化工程１０によれば、種子や内果皮を含めて原料として使用し、細分化をすることが必要である。これによれば、先ず、りんご果実の芯抜きを行わないで、ヘタ等を除いてりんご果実のほとんど全部を利用することができ、作業が簡単であると共に、原料の捨てる部分が少なくなって効率的であって、生産性を向上できる。なお、種子と内果皮は、合わせて核と呼ばれる部位であり、果肉は中果皮で、外果皮はいわゆる皮である。   In addition, according to the fragmentation step 10 of the method for producing apple fruit powder, it is necessary to subdivide it by using it as a raw material including seeds and endocarp. According to this, first of all, apple fruit can be used without coreing, and almost all of the apple fruit can be used, and the work is simple and less waste is thrown away. And can improve productivity. Note that the seed and inner pericarp are collectively referred to as the nucleus, and the flesh is the mesocarp and the outer pericarp is the so-called skin.

そして、このようにりんご果実の種子や内果皮を含めて原料として使用することによって、熟成乾燥工程３０で熟成する際に、苦みや渋みを低減或いは無くすように作用すると共に、糖度を高めるように作用する酵素が、適切に存在する状態となる。すなわち、このりんご果実に由来する酵素の種類は、複数が存在するものと考えられ、複合的で相乗効果的に作用するものと考えられるが、それら複数の酵素のうち、種子付近に存在するものが、最も重要であると考えられる。   And by using it as a raw material including seeds and endocarps of apple fruits in this way, when ripening in the ripening and drying step 30, it acts to reduce or eliminate bitterness and astringency and to increase sugar content The acting enzyme is properly present. In other words, it is considered that there are multiple types of enzymes derived from this apple fruit, which are thought to act in a complex and synergistic manner, but among these multiple enzymes, those that exist near the seeds. Is considered the most important.

また、本発明に係るりんご果実粉末の製造方法では、細分化工程１０は、スライスすることによって行われることで適正に行うことができる。これによれば、次に行われる加熱処理を、果汁を極力失うことなく、効率よく適切に行うことができる。
なお、このスライスの厚さは、特に限定されないが、リンゴの品種などの種々の条件に対応させて、おおむね２〜１０ｍｍの範囲で適宜に設定すれば良い。 Moreover, in the manufacturing method of the apple fruit powder based on this invention, the subdivision process 10 can be performed appropriately by performing by slicing. According to this, the heat processing performed next can be performed efficiently and appropriately without losing fruit juice as much as possible.
The thickness of the slice is not particularly limited, but may be set appropriately within a range of approximately 2 to 10 mm in accordance with various conditions such as apple varieties.

また、細分化の方法はスライスに限定されることになく、サイコロ状に切断することや、適度に潰すことなど、他の細分化処理も可能である。
なお、細分化工程１０の前に、腐敗が生じたような不要箇所を除く事前の下準備工程や、汚れを除去する洗浄工程などの他の工程を適宜なタイミングで選択的に加えることができるのは勿論である。 Further, the subdivision method is not limited to slicing, and other subdivision processing such as cutting in a dice shape or appropriately crushing is possible.
In addition, before the subdivision process 10, other processes such as a preliminary preparation process for removing unnecessary portions where corruption has occurred and a cleaning process for removing dirt can be selectively added at an appropriate timing. Of course.

また、本発明に係るりんご果実粉末の製造方法では、蒸し工程２０は、９０℃以下の加熱で１０分以内に行われることで適正に行うことができる。このようにスライスよって細分化されたリンゴ果実を蒸すことによって、果汁が流失することを最小限に抑制しつつ、適切に加熱処理できる。この条件の範囲内で、加熱温度が高ければ時間を短くすることができ、加熱温度が低ければ時間を長くすることで対応できるが、加熱温度として９０℃に近い方が効率的に行うことができる。   Moreover, in the manufacturing method of the apple fruit powder which concerns on this invention, the steaming process 20 can be performed appropriately by being performed within 10 minutes by the heating below 90 degreeC. By steaming the apple fruit that has been subdivided by slicing in this way, it is possible to appropriately heat-treat the fruit juice while minimizing the loss of juice. Within this range of conditions, if the heating temperature is high, the time can be shortened, and if the heating temperature is low, it can be dealt with by increasing the time. However, the heating temperature close to 90 ° C. can be efficiently performed. it can.

これによれば、完全ではないが、殺菌を行い菌の繁殖を抑制や阻止することや、選択的且つ適度に酵素の作用を抑制や不活性化することができる。例えば、酵素作用によって果実が茶色に変色する酸化を防止できる。なお、この蒸し工程２０は、１００℃未満の短時間の加熱によるものであり、低温加熱に属する加熱方法となっている。   According to this, although it is not complete, it can sterilize and suppress or prevent the growth of bacteria, and can selectively and moderately suppress or inactivate the action of the enzyme. For example, it is possible to prevent oxidation of the fruit that turns brown due to enzymatic action. In addition, this steaming process 20 is based on the heating for a short time of less than 100 degreeC, and is the heating method which belongs to low temperature heating.

また、本発明に係るりんご果実粉末の製造方法では、熟成乾燥工程３０は、６０℃以下の加熱で２４時間以内に行われることで適正に行うことができる。この工程は、酵素を活性化させて、その酵素分解機能を効果的に作用させるため、環境条件を保持するために行われるもので、加熱温度としては６０℃に近い方が効率的に行うことができる。そして、この熟成乾燥工程３０では、熟成乾燥処理が均一にバランス良くなされるように、細分化されたりんご果実を処理器に入れる際に攪拌を行うことや、工程の中途で再度攪拌を行うことがあり、その攪拌時間や頻度は、りんごの品種などの種々の条件に応じて、適宜に設定すれば良い。
なお、この熟成乾燥工程３０では、乾燥された果実の水分含有率が、３０％前後になることを目標とすれば良いが、後の工程との関係で特に限定されるものではない。 Moreover, in the manufacturing method of the apple fruit powder which concerns on this invention, the aging drying process 30 can be performed appropriately by being performed within 24 hours by the heating below 60 degreeC. This step is performed to maintain the environmental conditions in order to activate the enzyme and effectively act on its enzymatic degradation function, and the heating temperature close to 60 ° C. should be performed efficiently. Can do. And in this aging drying process 30, it stirs when putting the subdivided apple fruit into a processor so that the aging drying process may be made in a well-balanced manner, or stir again in the middle of the process. The stirring time and frequency may be set appropriately according to various conditions such as apple varieties.
In the ripening and drying step 30, the moisture content of the dried fruit may be targeted to be around 30%, but is not particularly limited in relation to the subsequent steps.

ところで、この熟成乾燥工程３０が、２４時間を超えると、雑菌が増殖して腐敗してしまうなど、変質するリスクが増大することになる。
また、この熟成乾燥工程３０における乾燥は、適宜に換気を行ったり、より乾燥度の高い空気を換気するように送風したり、大気圧より低い減圧真空環境にするというような、既知の乾燥促進手段を複合的に用いて行うことができるのは勿論である。 By the way, if this aging and drying step 30 exceeds 24 hours, the risk of alteration, such as the proliferation of germs and spoilage, will increase.
Further, the drying in the aging drying step 30 is a known drying acceleration, such as appropriately ventilating, blowing air so as to ventilate air having a higher degree of drying, or creating a vacuum environment lower than atmospheric pressure. Of course, the means can be used in combination.

また、本発明に係るりんご果実粉末の製造方法では、不活性化加熱乾燥工程４０は、８０℃以上の加熱によって行われることで適正に行うことができる。これによれば、酵素の不活性化を効率よくできると共に、雑菌の増殖を阻止するように殺菌を効率よくできるとともに、乾燥を促進できる。   Moreover, in the manufacturing method of the apple fruit powder which concerns on this invention, the inactivation heat drying process 40 can be performed appropriately by being performed by the heating of 80 degreeC or more. According to this, inactivation of the enzyme can be efficiently performed, sterilization can be efficiently performed so as to prevent proliferation of various bacteria, and drying can be promoted.

そして、この不活性化加熱乾燥工程４０によれば、粉末にすることが可能となるように、乾燥度が高められることになる。この工程では、乾燥されたりんご果実の水分含有率が、最終的に５％程度になることが望ましい。なお、後述するように、この工程が一段階目の８０℃以上の加熱と、二段階目の焙煎とで行われる場合、一段階目では前記水分含有率を１０％程度とすることが望ましく、二段階目では前記水分含有率を５％程度とすることが望ましい。   And according to this inactivation heat drying process 40, a dryness will be raised so that it can be made into a powder. In this step, it is desirable that the moisture content of the dried apple fruit is finally about 5%. As will be described later, when this process is performed by heating at 80 ° C. or higher in the first stage and roasting in the second stage, it is desirable that the water content is about 10% in the first stage. In the second stage, the water content is preferably about 5%.

また、この不活性化加熱乾燥工程４０における乾燥でも、適宜に換気を行ったり、より乾燥度の高い空気を換気するように送風したり、大気圧より低い減圧真空環境にするというような、既知の乾燥促進手段を複合的に用いて行うことができるのは勿論である。また、各工程は、エアフィルタを使って清浄空気で換気することや、クリーンルーム内で作業を行って、雑菌の侵入を防止するようにするとよい。   Further, even in the drying in the inactivated heat drying step 40, it is known that ventilation is appropriately performed, air is blown so as to ventilate air having a higher degree of dryness, or a vacuum environment lower than atmospheric pressure is set. Of course, it can be carried out by using a combination of the drying acceleration means. Moreover, each process is good to ventilate with clean air using an air filter, or to work in a clean room and to prevent invasion of various germs.

また、本発明に係るりんご果実粉末の製造方法では、不活性化加熱乾燥工程４０は、８０℃以上の加熱と、焙煎によって行われることで適正に行うことができる。すなわち、この不活性化加熱乾燥工程４０では、８０℃以上の加熱で適切に乾燥させたりんご果実の乾燥物を、最後に焙煎機にかけて焙煎による乾燥させるという二段階の工程で行うことによって、水分の再吸収が難しくなるような完全乾燥を目指した乾燥状態にさせ、次の粉末化工程５０で最終的にサラサラな粉末を得ることが可能な乾燥物とすることができる。   Moreover, in the manufacturing method of the apple fruit powder which concerns on this invention, the inactivation heat-drying process 40 can be performed appropriately by being performed by heating above 80 degreeC and roasting. That is, in the inactivated heat drying step 40, the dried apple fruit appropriately dried by heating at 80 ° C. or higher is finally subjected to a roasting machine and dried by roasting. Then, it can be made into a dry state aiming at complete drying so that reabsorption of moisture becomes difficult, and it can be set as a dry substance which can finally obtain a smooth powder in the next powdering step 50.

さらに、この焙煎は、３０秒前後の時間内に行われることで適正に行うことができる。このように短時間の適度な時間の範囲内で行うことで、焦げてしまうことを防止できると共に、粉末化が適切に可能となるように、乾燥度を適切に高めることができる。
例えば、通常の焙煎機において、水分含有率が１０％程度まで乾燥されたりんご果実の接触する面の表面温度を２５０℃に設定し、３０秒前後の焙煎を行うことで、そのりんご果実の水分含有率が５％程度となるように乾燥できる。 Furthermore, this roasting can be performed properly by being performed within a period of about 30 seconds. Thus, by performing within the range of the moderate time of a short time, while being able to prevent scorching, dryness can be raised appropriately so that powderization can be performed appropriately.
For example, in an ordinary roasting machine, the surface temperature of the apple fruit that has been dried to a moisture content of about 10% is set to a surface temperature of 250 ° C., and roasting is performed for about 30 seconds. It can be dried so that the moisture content of is about 5%.

また、本発明に係るりんご果実粉末の製造方法では、粉末化工程５０は、不活性化加熱乾燥工程４０によって処理された後のりんご果実を冷却した状態で行われることで適正に行うことができる。すなわち、不活性化加熱乾燥工程４０によって処理された後のりんご果実を冷却し、その状態を維持する状態で粉末化工程５０を行うとよい。これによれば、りんご果実の乾燥物を、すりこぎ棒状のもので押し砕くことや、臼のような回転圧ですり砕くことで、飴状になることを防止しつつ、０．５ｍｍ以下の粒子からなる細かい粉末とすることができる。さらに、既知のミル装置を適宜選択的に使用することによって、さらに細かい粉末にすることも可能である。   Moreover, in the manufacturing method of the apple fruit powder which concerns on this invention, the powdering process 50 can be performed appropriately by being performed in the state which cooled the apple fruit after processed by the inactivation heat drying process 40. . That is, it is good to cool the apple fruit after processed by the inactivation heat drying process 40, and to perform the powdering process 50 in the state which maintains the state. According to this, the dried fruit of apples is crushed with a pestle-shaped thing, or crushed with rotational pressure like a mortar to prevent it from becoming a cocoon, It can be a fine powder made of particles. Furthermore, a finer powder can be obtained by appropriately using a known mill apparatus.

この粉末化工程５０において、りんご果実の乾燥物を冷却した状態に置く方法とは、例えば、室温を１５℃以下とすることでも良いが、簡易的には、りんご果実の乾燥物が置かれて粉末化を行う受け器の温度を１０℃以下に保つことでも、適切に行うことができる。この受け器としては、金属製又は熱伝導性の高いものによって構成でき、これを１０℃以下に保つことで、室温は常温として作業を行うことができ、エネルギー消費を低減できる。   In this pulverization step 50, the method of placing the dried apple fruit in a cooled state may be, for example, setting the room temperature to 15 ° C. or lower, but simply, the dried apple fruit is placed. It can carry out appropriately also by keeping the temperature of the receptacle which pulverizes to 10 degrees C or less. This receptacle can be made of metal or a material having high thermal conductivity, and by keeping it at 10 ° C. or lower, the operation can be performed at room temperature, and energy consumption can be reduced.

以上、本発明につき好適な形態例を挙げて種々説明してきたが、本発明はこの形態例に限定されるものではなく、発明の精神を逸脱しない範囲内で多くの改変を施し得るのは勿論のことである。   As described above, the present invention has been described in various ways with preferred embodiments. However, the present invention is not limited to these embodiments, and many modifications can be made without departing from the spirit of the invention. That is.

１０ 細分化工程
２０ 蒸し工程
３０ 熟成乾燥工程
４０ 不活性化加熱乾燥工程
５０ 粉末化工程 10 Subdivision process 20 Steaming process 30 Aging and drying process 40 Inactivation heat drying process 50 Powdering process

Claims (8)

種子や内果皮を含めたりんご果実を細分化する細分化工程と、
前記りんご果実に存在する酵素を完全に不活性化することがない条件で蒸気によって加熱する蒸し工程と、
前記酵素を活性化する温度で、前記りんご果実の酵素分解を促進させると共に乾燥を促進させるように、雑菌の増殖による腐敗が生じない時間内の範囲で寝かす熟成乾燥工程と、
前記酵素を不活性化させる温度で乾燥を高めて雑菌の繁殖を阻止するように加熱する不活性化加熱乾燥工程と、
粉末状に細分化度を高める粉末化工程とを有することを特徴とするりんご果実粉末の製造方法。 A subdivision process for subdividing apple fruits including seeds and endosperm;
A steaming step of heating with steam under conditions that do not completely inactivate the enzyme present in the apple fruit;
A maturing and drying step of laying down in a time range in which no spoilage due to growth of various bacteria occurs so as to promote enzymatic degradation of the apple fruit and accelerate drying at a temperature at which the enzyme is activated,
An inactivated heat drying step of heating to increase the drying at a temperature that inactivates the enzyme to prevent the growth of germs;
A method for producing an apple fruit powder, comprising a powdering step for increasing the degree of fragmentation in a powder form. 前記細分化工程は、スライスすることによって行われることを特徴とする請求項１記載のりんご果実粉末の製造方法。   The method for producing apple fruit powder according to claim 1, wherein the subdividing step is performed by slicing. 前記蒸し工程は、９０℃以下の加熱で１０分以内に行われることを特徴とする請求項１又は２記載のりんご果実粉末の製造方法。   The said steaming process is performed within 10 minutes by heating at 90 degrees C or less, The manufacturing method of the apple fruit powder of Claim 1 or 2 characterized by the above-mentioned. 前記熟成乾燥工程は、６０℃以下の加熱で２４時間以内に行われることを特徴とする請求項１〜３のいずれかに記載のりんご果実粉末の製造方法。   The said ripening drying process is performed within 60 hours by heating at 60 degrees C or less, The manufacturing method of the apple fruit powder in any one of Claims 1-3 characterized by the above-mentioned. 前記不活性化加熱乾燥工程は、８０℃以上の加熱によって行われることを特徴とする請求項１〜４のいずれかに記載のりんご果実粉末の製造方法。   The method for producing apple fruit powder according to any one of claims 1 to 4, wherein the inactivation heat drying step is performed by heating at 80 ° C or higher. 前記不活性化加熱乾燥工程は、８０℃以上の加熱と、焙煎によって行われることを特徴とする請求項１〜５のいずれかに記載のりんご果実粉末の製造方法。   The method for producing apple fruit powder according to any one of claims 1 to 5, wherein the inactivation heat drying step is performed by heating at 80 ° C or more and roasting. 前記焙煎は、３０秒前後の時間内に行われることを特徴とする請求項６記載のりんご果実粉末の製造方法。   The said roasting is performed within about 30 seconds, The manufacturing method of the apple fruit powder of Claim 6 characterized by the above-mentioned. 前記粉末化工程は、前記不活性化加熱乾燥工程によって処理された後のりんご果実を冷却した状態で行われることを特徴とする請求項１〜７のいずれかにりんご果実粉末の製造方法。   The said powdering process is performed in the state which cooled the apple fruit after processed by the said inactivation heat drying process, The manufacturing method of the apple fruit powder in any one of Claims 1-7 characterized by the above-mentioned.
JP2018092657A 2018-05-14 2018-05-14 How to make apple fruit powder Active JP7080719B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018092657A JP7080719B2 (en) 2018-05-14 2018-05-14 How to make apple fruit powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2018092657A JP7080719B2 (en) 2018-05-14 2018-05-14 How to make apple fruit powder

Publications (2)

Publication Number Publication Date
JP2019198232A true JP2019198232A (en) 2019-11-21
JP7080719B2 JP7080719B2 (en) 2022-06-06

Family

ID=68611086

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2018092657A Active JP7080719B2 (en) 2018-05-14 2018-05-14 How to make apple fruit powder

Country Status (1)

Country Link
JP (1) JP7080719B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114586952A (en) * 2022-03-23 2022-06-07 集美大学 Preparation method of bitter-removed phyllanthus emblica fruit powder

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0391454A (en) * 1989-08-21 1991-04-17 Varga Elemer Making of fruit powder
CN103039890A (en) * 2012-12-28 2013-04-17 祝凤仪 Lotus root starch capable of discharging fire and improving eyesight and preparation method
CN106382791A (en) * 2016-08-29 2017-02-08 陕西师范大学 Efficient browning-inhibiting apple pomace drying method
KR20180011596A (en) * 2016-07-25 2018-02-02 경상북도(농업기술원) Method of manufacturing apple snack with improved functionality

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0391454A (en) * 1989-08-21 1991-04-17 Varga Elemer Making of fruit powder
CN103039890A (en) * 2012-12-28 2013-04-17 祝凤仪 Lotus root starch capable of discharging fire and improving eyesight and preparation method
KR20180011596A (en) * 2016-07-25 2018-02-02 경상북도(농업기술원) Method of manufacturing apple snack with improved functionality
CN106382791A (en) * 2016-08-29 2017-02-08 陕西师范大学 Efficient browning-inhibiting apple pomace drying method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114586952A (en) * 2022-03-23 2022-06-07 集美大学 Preparation method of bitter-removed phyllanthus emblica fruit powder
CN114586952B (en) * 2022-03-23 2023-12-15 集美大学 Preparation method of phyllanthus emblica debitterized fruit powder

Also Published As

Publication number Publication date
JP7080719B2 (en) 2022-06-06

Similar Documents

Publication Publication Date Title
JP4846838B2 (en) Manufacturing method for dried green leaves
JP2019198232A (en) Method of producing apple fruit powder
JPWO2002080690A1 (en) Frozen vegetable food that retains its texture after freezing and thawing
KR101056595B1 (en) Manufacturing method of dried persimmon powder
JP2012060995A (en) Method for producing japanese radish powder, method for antibacterializing, disinfecting and storing food, and food antibacterialized and disinfected to helicobacter pylori
CN104814381A (en) Processing method of rice powder
JPH0838091A (en) Production of garlic health food
KR100988675B1 (en) Method of manufacturing instant dry rice cake and the rice cake manufactured by using the method
JP6791514B1 (en) How to make dried fruit powder
CN103222502A (en) Hurdle bacteria-reducing method of fruit and vegetable powder
WO2005004632A1 (en) Process for producing dried powdery soybean and dried powdery soybean produced thereby
KR102336800B1 (en) Method for producing dried sweet potato with improved texture and taste and dried sweet potato by the same method)
JP2004033022A (en) Method for producing liquidized onion
KR101180440B1 (en) method for drying and pulverizing of the red pepper meal
JPWO2013035832A1 (en) Manufacturing method of green dried products
JP5323003B2 (en) Manufacturing method for dried green leaves
JP2011172491A (en) Method for producing aozasa dry powder
CN104872577A (en) Processing method of refined potato powder
CN104886664A (en) Processing method of fine nut powder
JP7510146B2 (en) Fruit processed products and their manufacturing method
JPH1076A (en) Production of vegetable juice
JP2013243980A (en) Method of processing food
JP4200141B2 (en) Raw material powder manufacturing method suitable for low-moisture processed foods
JP4750202B2 (en) Method for producing health supplements using Sarnashi
JPH10150961A (en) Tea leaf of euonymus tricocarpus and its production

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20210512

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20220315

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20220324

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20220411

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20220510

R150 Certificate of patent or registration of utility model

Ref document number: 7080719

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150