JP2021193937A - Dried vegetable-containing breader mix - Google Patents
Dried vegetable-containing breader mix Download PDFInfo
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- JP2021193937A JP2021193937A JP2020102811A JP2020102811A JP2021193937A JP 2021193937 A JP2021193937 A JP 2021193937A JP 2020102811 A JP2020102811 A JP 2020102811A JP 2020102811 A JP2020102811 A JP 2020102811A JP 2021193937 A JP2021193937 A JP 2021193937A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 27
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 30
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 23
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- 244000000626 Daucus carota Species 0.000 claims abstract description 18
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 18
- 238000004108 freeze drying Methods 0.000 claims abstract description 18
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 17
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 17
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 240000005528 Arctium lappa Species 0.000 claims abstract 2
- 235000012015 potatoes Nutrition 0.000 claims description 25
- 238000009835 boiling Methods 0.000 abstract description 26
- 230000001070 adhesive effect Effects 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 48
- 230000000052 comparative effect Effects 0.000 description 28
- 239000000203 mixture Substances 0.000 description 18
- 238000007873 sieving Methods 0.000 description 18
- 241000234282 Allium Species 0.000 description 16
- 241000208843 Arctium Species 0.000 description 15
- 238000000034 method Methods 0.000 description 9
- 239000004570 mortar (masonry) Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000007602 hot air drying Methods 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000006866 deterioration Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
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- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
本発明は、乾燥野菜を含むブレッダーミックスに関する。 The present invention relates to a blender mix containing dried vegetables.
ブレッダーミックスは、穀粉、澱粉、コーングリッツ、パン粉、クラッカーの粉砕物等を原材料として含み、粉状、粒状、フレーク状等、形状は様々であるが具材に直接まぶしたり、バッターを介して付着したりすることで揚げ物の食感や外観に変化を与えている。
揚げ物は時間とともに、衣のサクサクとした食感がなくなり、歯切れが悪くなる傾向があり、これを電子レンジ等で再加熱した場合でも食感の劣化が生じる傾向がある。
ブレッダーミックスを使用して、食感の改善や経時的な食感劣化を防ぐ方法として、例えば、常圧下で品温７０〜１３０℃の範囲で５〜６０分間湿熱処理したもち米粉を含有することを特徴とするフライ食品用ブレッダーミックスが知られている（例えば特許文献１参照）。
The breader mix contains flour, starch, corn grits, bread crumbs, crushed crackers, etc. as raw materials, and although it has various shapes such as powder, granules, and flakes, it can be directly sprinkled on the ingredients or adhered via a batter. By doing so, the texture and appearance of the fried food are changed.
With time, the fried food loses its crispy texture and tends to be crispy, and even when it is reheated in a microwave oven or the like, the texture tends to deteriorate.
As a method of improving the texture and preventing the deterioration of the texture over time by using the breader mix, for example, it contains glutinous rice flour that has been moist-heat-treated for 5 to 60 minutes at a product temperature of 70 to 130 ° C. under normal pressure. A blender mix for fried foods is known (see, for example, Patent Document 1).
本発明の目的は、衣の食感の改善及び経時的な食感劣化を抑えることが出来る付着性が良好なブレッダーミックスを提供することである。 An object of the present invention is to provide a blender mix having good adhesiveness, which can improve the texture of clothes and suppress the deterioration of the texture over time.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、水分値１５質量％以下となるように乾燥した特定の大きさの野菜をブレッダーミックス中１質量部以上５０質量部以下含むブレッダーミックスを使用することで、外観が良く、衣の食感がサクサクして歯切れが良く経時的な食感劣化や電子レンジで再加熱した場合の食感劣化も抑えられた揚げ物を得ることが出来ることを見出し、本発明を完成するに至った。
従って、本発明は、水分値１５質量％以下となるように乾燥した目開き６ｍｍの篩を抜け目開き２００μｍの篩上に残る大きさの野菜をブレッダーミックス中１質量部以上５０質量部以下含むブレッダーミックスである。
乾燥方法は、フリーズドライが好ましい。
また、野菜を乾燥する前に茹でることで食感がより向上する。
As a result of diligent research to achieve the above object, the present inventor put 1 part by mass or more and 50 parts by mass or less of vegetables of a specific size dried so as to have a water content of 15% by mass or less in a breader mix. By using the included breader mix, you can obtain a fried food that has a good appearance, a crispy texture of the batter, and is crisp and has less deterioration in texture over time and when reheated in a microwave oven. We found that we could do it, and completed the present invention.
Therefore, the present invention contains 1 part by mass or more and 50 parts by mass or less of vegetables having a size remaining on the sieve having a mesh opening of 200 μm after passing through a sieve having a mesh opening of 6 mm and dried so as to have a moisture value of 15% by mass or less. It's a blender mix.
Freeze-drying is preferable as the drying method.
In addition, the texture is further improved by boiling the vegetables before they are dried.
本発明のブレッダーミックスを使用することで、外観が良く、衣の食感がサクサクして歯切れが良く、経時的な食感劣化や電子レンジで再加熱した場合の食感劣化も抑えられた揚げ物を得ることが出来る。 By using the breader mix of the present invention, the appearance is good, the texture of the batter is crispy and crisp, and the deterioration of the texture over time and the deterioration of the texture when reheated in a microwave oven are suppressed. You can get fried food.
以下、本発明を詳細に説明する。
本発明で使用できる野菜は、水分値１５質量％以下となるように乾燥することが出来れば特に限定はないが、例えば、ジャガイモ、にんじん、ごぼう、玉ねぎ等を挙げることができる。
これらの野菜は、乾燥後の大きさが、目開き６ｍｍの篩を抜け２００μｍ上に残る大きさである。
この大きさであれば、形状には特に限定はなく、例えば、形状として短冊状、粒状、棒状等を挙げることが出来る。
乾燥後の大きさは、乾燥前の野菜の大きさを適宜調整することで調整できるので、乾燥後の篩分けによるロスを減らすために乾燥前に大きさを適宜調整しておくことが好ましい。
フリーズドライの場合は、乾燥前と後で大きさが、あまり変化しないので調整しやすい。
Hereinafter, the present invention will be described in detail.
The vegetables that can be used in the present invention are not particularly limited as long as they can be dried so that the water content is 15% by mass or less, and examples thereof include potatoes, carrots, burdock roots, and onions.
The size of these vegetables after drying is such that they pass through a sieve having an opening of 6 mm and remain on 200 μm.
With this size, the shape is not particularly limited, and examples of the shape include strips, granules, and rods.
Since the size after drying can be adjusted by appropriately adjusting the size of the vegetables before drying, it is preferable to appropriately adjust the size before drying in order to reduce the loss due to sieving after drying.
In the case of freeze-drying, the size does not change much before and after drying, so it is easy to adjust.
本発明において、野菜の乾燥方法は、水分値１５質量％以下となるように乾燥することが出来れば特に限定はないが、例えば、熱風乾燥、フリーズドライ（凍結乾燥）等を挙げることができる。
食感の面で、フリーズドライによる乾燥が好ましい。
In the present invention, the method for drying vegetables is not particularly limited as long as it can be dried so that the moisture value is 15% by mass or less, and examples thereof include hot air drying and freeze drying.
In terms of texture, drying by freeze-drying is preferable.
本発明において、野菜を乾燥する前に茹で処理（ボイル）することで食感を向上することができる。
茹で処理は、９０〜１００℃で５〜１０分間程度行う。
In the present invention, the texture can be improved by boiling the vegetables before they are dried.
The boiling treatment is carried out at 90 to 100 ° C. for about 5 to 10 minutes.
本発明は乾燥野菜をブレッダーミックスに使用することが特徴であり、これ以外の資材は、従来のブレッダーミックスと同様でよく、調製方法や使用方法も従来のブレッダーミックスと同様でよい。 The present invention is characterized in that dried vegetables are used for the blender mix, and the other materials may be the same as those of the conventional blender mix, and the preparation method and the method of use may be the same as those of the conventional blender mix.
以下、本発明を実施例により具体的に説明するが本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
・試験例１ 乾燥野菜の配合量（ジャガイモ・フリーズドライ）
［実施例１〜８、比較例１〜３］
ジャガイモを水洗いして汚れを落とした後、皮を剥いて、３ｍｍ×３ｍｍ×１０ｍｍの棒状にカットした後、９０℃で５分間茹で、真空乾燥機（共和真空技術株式会社製ＲＬＥIII-１０３)を使用してフリーズドライし水分値５質量％の乾燥ジャガイモを得た。
これを目開き６ｍｍの篩で篩い、篩を抜けた乾燥ジャガイモを目開き２００μｍの篩でふるって乾燥ジャガイモの大きさを調整した。
これを表１に示す割合で配合し、よく混ぜてブレッダーミックスを得た。
鶏もも肉３０ｇにバッター(薄力小麦粉５０質量部、コーンフラワー２０質量部、小麦澱粉２３質量部、塩５質量部、グルタミン酸ナトリウム２質量部、加水率１７０％)を ２０質量％練り込み 、前記ブレッダーミックスを付着し、１７０℃のサラダ油で５分間油揚して鶏のから揚げを得た。
フライ後、放冷して、評価を行った（フライ直後の食感として評価）。
さらに、２５℃で３時間放置し評価を行った（３時間後の食感として評価）。
また、２５℃で３時間放置し５００Ｗの電子レンジで１分間、加熱し評価を行った（レンジアップの食感として評価）。
評価は、以下の評価基準で１０名のパネラーにより乾燥野菜を含まないフライ直後の食感をコントロール（３点)として行った。
・食感
５点・・・歯切れが良くサクサクしていて、良い
４点・・・やや歯切れが良くサクサクして、やや良い
３点・・・普通
２点・・・やや歯切れが悪く、噛み切りにくく、やや悪い
１点・・・歯切れが悪く、噛み切りにくく、悪い
・ Test Example 1 Blending amount of dried vegetables (potato freeze-dried)
[Examples 1 to 8 and Comparative Examples 1 to 3]
After washing the potatoes with water to remove dirt, peel them, cut them into 3 mm x 3 mm x 10 mm rods, boil them at 90 ° C for 5 minutes, and use a vacuum dryer (RLEIII-103 manufactured by Kyowa Vacuum Technology Co., Ltd.). It was freeze-dried using to obtain dried potatoes having a moisture content of 5% by mass.
This was sieved with a sieve having an opening of 6 mm, and the dried potatoes that had passed through the sieve were sieved with a sieve having an opening of 200 μm to adjust the size of the dried potatoes.
This was mixed in the ratio shown in Table 1 and mixed well to obtain a blender mix.
20% by mass of batter (50 parts by mass of weak wheat flour, 20 parts by mass of corn flour, 23 parts by mass of wheat starch, 5 parts by mass of salt, 2 parts by mass of sodium glutamate, 170% of water content) is kneaded into 30 g of chicken thigh, and the above-mentioned bret Dermix was attached and fried in salad oil at 170 ° C. for 5 minutes to obtain fried chicken.
After frying, it was allowed to cool and evaluated (evaluated as the texture immediately after frying).
Further, it was left at 25 ° C. for 3 hours and evaluated (evaluated as a texture after 3 hours).
Further, it was left at 25 ° C. for 3 hours and heated in a 500 W microwave oven for 1 minute for evaluation (evaluated as a texture of range up).
The evaluation was performed by 10 panelists based on the following evaluation criteria, with the texture immediately after frying, which does not contain dried vegetables, as a control (3 points).
・ Texture 5 points ・ ・ ・ Crisp and crispy, good 4 points ・ ・ ・ Slightly crispy and crispy, slightly good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly crisp and chewed Difficult, slightly bad 1 point ... Crisp, hard to bite, bad
また、ブレッダーの付着性による外観を以下の評価基準により評価した。
・外観
○・・・全体的にブレッダーの付着性が均一でムラがなく良い
△・・・一部ブレッダーの付着性にムラがあるものの許容できる範囲
×・・・ブレッダーの付着性にムラがあり外観が悪く許容範囲外
得られた評価結果を表２に示す。
以下の表中、小麦粉組成物は、小麦粉５０質量％、コーンスターチ５０質量％を混合したものである。
In addition, the appearance of the bleeder due to its adhesiveness was evaluated according to the following evaluation criteria.
・ Appearance ○ ・ ・ ・ Overall, the adhesiveness of the bladder is uniform and even. The appearance is poor and out of the permissible range. The obtained evaluation results are shown in Table 2.
In the table below, the wheat flour composition is a mixture of 50% by mass of wheat flour and 50% by mass of cornstarch.
ブレッダーミックス中フリーズドライしたジャガイモを１〜６０質量％配合したものは、フライ直後、３時間後、レンジアップにおいていずれも食感が優れていた。
配合量が１質量％未満では十分な食感改良効果が得られなかった。
配合量が１０質量％以上の場合は、優れた食感となったが、その一方で、配合量が３０質量％以上になると外観が劣るようになり６０質量％では、許容範囲外となり不適となった。
よって、ブレッダーミックス中乾燥ジャガイモの配合割合は、ブレッダーミックス中１質量部以上５０質量部以下が適当であった。
The potatoes containing 1 to 60% by mass of freeze-dried potatoes in the breader mix had an excellent texture immediately after frying, 3 hours later, and in the microwave oven.
When the blending amount was less than 1% by mass, a sufficient texture improving effect could not be obtained.
When the blending amount was 10% by mass or more, the texture was excellent, but on the other hand, when the blending amount was 30% by mass or more, the appearance became inferior, and when the blending amount was 60% by mass, it was out of the allowable range and unsuitable. became.
Therefore, it was appropriate that the mixing ratio of the dried potatoes in the bledder mix was 1 part by mass or more and 50 parts by mass or less in the bledder mix.
・試験例２ 乾燥野菜の配合量（にんじん・フリーズドライ）
［実施例９〜１６、比較例４〜６］
試験例１において、表３に示すとおり乾燥野菜をジャガイモからにんじんに変更した以外は、試験例１と同様にして評価を行った。
得られた評価結果を表４に示す。
・ Test Example 2 Amount of dried vegetables (carrot / freeze-dried)
[Examples 9 to 16, Comparative Examples 4 to 6]
In Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the dried vegetables were changed from potatoes to carrots as shown in Table 3.
The obtained evaluation results are shown in Table 4.
にんじんの場合もジャガイモの場合と同様な結果が得られた。 Similar results were obtained for carrots as for potatoes.
・試験例３ 乾燥野菜の配合量（ごぼう・フリーズドライ）
［実施例１７〜２４、比較例７〜９］
試験例１において、乾燥野菜を表５に示すとおりジャガイモからごぼうに変更した以外は、試験例１と同様にして評価を行った。
得られた評価結果を表６に示す。
・ Test Example 3 Amount of dried vegetables (burdock / freeze-dried)
[Examples 17 to 24, Comparative Examples 7 to 9]
In Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the dried vegetables were changed from potatoes to burdock as shown in Table 5.
The obtained evaluation results are shown in Table 6.
ごぼうの場合もジャガイモの場合と同様な結果が得られた。 Similar results were obtained for burdock and potato.
・試験例４ 乾燥野菜の配合量（玉ねぎ・フリーズドライ）
［実施例２５〜３２、比較例１０〜１２］
試験例１において、乾燥野菜を表７に示すとおりジャガイモから玉ねぎに変更した以外は、試験例１と同様にして評価を行った。
得られた評価結果を表８に示す。
・ Test Example 4 Amount of dried vegetables (onions / freeze-dried)
[Examples 25 to 32, Comparative Examples 10 to 12]
In Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the dried vegetables were changed from potatoes to onions as shown in Table 7.
The obtained evaluation results are shown in Table 8.
玉ねぎの場合もジャガイモの場合と同様な結果が得られた。 Similar results were obtained for onions as for potatoes.
・試験例５ 水分値（ジャガイモ・フリーズドライ）
［実施例３３〜３５、比較例１３］
試験例１において、フリーズドライによる乾燥時間を調整し乾燥ジャガイモの水分値を表９に示すとおり変更した以外は、試験例１と同様にして評価を行った。
得られた評価結果を表９に示す。
・ Test Example 5 Moisture value (potato freeze-dried)
[Examples 33 to 35, Comparative Example 13]
In Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the drying time by freeze-drying was adjusted and the moisture value of the dried potato was changed as shown in Table 9.
The obtained evaluation results are shown in Table 9.
水分値が１５質量％を超えると食感が劣った。 When the water content exceeded 15% by mass, the texture was inferior.
・試験例６ 水分値（にんじん・フリーズドライ）
［実施例３６〜３８、比較例１４］
試験例２において、フリーズドライによる乾燥時間を調整し乾燥にんじんの水分値を表１０に示すとおり変更した以外は、試験例２と同様にして評価を行った。
得られた評価結果を表１０に示す。
・ Test Example 6 Moisture value (carrot / freeze-dried)
[Examples 36 to 38, Comparative Example 14]
In Test Example 2, the evaluation was carried out in the same manner as in Test Example 2 except that the drying time by freeze-drying was adjusted and the moisture value of the dried carrot was changed as shown in Table 10.
The obtained evaluation results are shown in Table 10.
水分値が１５質量％を超えると食感が劣った。 When the water content exceeded 15% by mass, the texture was inferior.
・試験例７ 水分値（ごぼう・フリーズドライ）
［実施例３９〜４１、比較例１５］
試験例３において、フリーズドライによる乾燥時間を調整し乾燥ごぼうの水分値を表１１に示すとおり変更した以外は、試験例３と同様にして評価を行った。
得られた評価結果を表１１に示す。
・ Test Example 7 Moisture value (burdock / freeze-dried)
[Examples 39 to 41, Comparative Example 15]
In Test Example 3, the evaluation was carried out in the same manner as in Test Example 3 except that the drying time by freeze-drying was adjusted and the moisture value of the dried burdock was changed as shown in Table 11.
The obtained evaluation results are shown in Table 11.
水分値が１５質量％を超えると食感が劣った。 When the water content exceeded 15% by mass, the texture was inferior.
・試験例８ 水分値（玉ねぎ・フリーズドライ）
［実施例４２〜４４、比較例１６］
試験例４において、フリーズドライによる乾燥時間を調整し乾燥玉ねぎの水分値を表１２に示すとおり変更した以外は、試験例４と同様にして評価を行った。
得られた評価結果を表１２に示す。
・ Test Example 8 Moisture value (onion / freeze-dried)
[Examples 42 to 44, Comparative Example 16]
In Test Example 4, the evaluation was carried out in the same manner as in Test Example 4 except that the drying time by freeze-drying was adjusted and the moisture value of the dried onions was changed as shown in Table 12.
The obtained evaluation results are shown in Table 12.
水分値が１５質量％を超えると食感が劣った。 When the water content exceeded 15% by mass, the texture was inferior.
・試験例９ ボイルの効果（フリーズドライ）
［実施例４５］
試験例１の実施例５において、フリーズドライする前にジャガイモを９０℃で５分間茹でる工程を削除した以外は、試験例１と同様にして評価を行った。
［実施例４６］
試験例２の実施例１３において、フリーズドライする前に、にんじんを９０℃で５分間茹でる工程を削除した以外は、試験例２と同様にして評価を行った。
［実施例４７］
試験例３の実施例２１において、フリーズドライする前に、ごぼうを９０℃で５分間茹でる工程を削除した以外は、試験例３と同様にして評価を行った。
［実施例４８］
試験例４の実施例２９において、フリーズドライする前に、玉ねぎを９０℃で５分間茹でる工程を削除した以外は、試験例４と同様にして評価を行った。
得られた評価結果を表１３に示す。
・ Test Example 9 Effect of boil (freeze-drying)
[Example 45]
In Example 5 of Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the step of boiling the potatoes at 90 ° C. for 5 minutes before freeze-drying was deleted.
[Example 46]
In Example 13 of Test Example 2, the evaluation was carried out in the same manner as in Test Example 2 except that the step of boiling carrots at 90 ° C. for 5 minutes was deleted before freeze-drying.
[Example 47]
In Example 21 of Test Example 3, the evaluation was carried out in the same manner as in Test Example 3 except that the step of boiling the burdock at 90 ° C. for 5 minutes was deleted before freeze-drying.
[Example 48]
In Example 29 of Test Example 4, the evaluation was carried out in the same manner as in Test Example 4 except that the step of boiling the onions at 90 ° C. for 5 minutes was deleted before freeze-drying.
The obtained evaluation results are shown in Table 13.
フリーズドライする前に茹でる工程がない場合でも食感は良かったが、茹でる工程があったほうがより食感が良かった。 The texture was good even if there was no boiling process before freeze-drying, but the texture was better with the boiling process.
・試験例１０ 乾燥方法（熱風乾燥）
［実施例４９］
試験例１の実施例５において、乾燥方法を熱風乾燥に変更した以外は試験例１と同様にして評価を行った。
［比較例１７］
試験例１の実施例５において、ジャガイモを生のまま乾燥せず使用した以外は試験例１と同様にして評価を行った。
［実施例５０］
試験例２の実施例１３において、乾燥方法を熱風乾燥に変更した以外は、試験例２と同様にして評価を行った。
［比較例１８］
試験例２の実施例１３において、にんじんを生のまま乾燥せず使用した以外は試験例２と同様にして評価を行った。
［実施例５１］
試験例３の実施例２１において、乾燥方法を熱風乾燥に変更した以外は、試験例３と同様にして評価を行った。
［比較例１９］
試験例３の実施例２１において、ごぼうを生のまま乾燥せず使用した以外は試験例３と同様にして評価を行った。
［実施例５２］
試験例４の実施例２９において、乾燥方法を熱風乾燥に変更した以外は、試験例４と同様にして評価を行った。
［比較例２０］
試験例４の実施例２９において、玉ねぎを生のまま乾燥せず使用した以外は試験例４と同様にして評価を行った。
得られた評価結果を表１４に示す。
・ Test Example 10 Drying method (hot air drying)
[Example 49]
In Example 5 of Test Example 1, the evaluation was performed in the same manner as in Test Example 1 except that the drying method was changed to hot air drying.
[Comparative Example 17]
In Example 5 of Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the potatoes were used raw and not dried.
[Example 50]
In Example 13 of Test Example 2, the evaluation was performed in the same manner as in Test Example 2 except that the drying method was changed to hot air drying.
[Comparative Example 18]
In Example 13 of Test Example 2, the evaluation was carried out in the same manner as in Test Example 2 except that the carrot was used as it was without being dried.
[Example 51]
In Example 21 of Test Example 3, the evaluation was performed in the same manner as in Test Example 3 except that the drying method was changed to hot air drying.
[Comparative Example 19]
In Example 21 of Test Example 3, the evaluation was carried out in the same manner as in Test Example 3 except that the burdock was used as it was without being dried.
[Example 52]
In Example 29 of Test Example 4, the evaluation was performed in the same manner as in Test Example 4 except that the drying method was changed to hot air drying.
[Comparative Example 20]
In Example 29 of Test Example 4, the evaluation was carried out in the same manner as in Test Example 4 except that the onions were used raw and not dried.
The obtained evaluation results are shown in Table 14.
フリーズドライ、熱風乾燥ともに優れた食感が得られた。
特に、フリーズドライによる乾燥方法が優れていた。
Excellent texture was obtained for both freeze-drying and hot-air drying.
In particular, the drying method by freeze-drying was excellent.
・試験例１１ 乾燥野菜の大きさ
［比較例２１］
試験例１の実施例５において、茹でる前のジャガイモを１０×１０×１５ｍｍにカットし、篩方法を、目開き６ｍｍの篩で篩うことで乾燥ジャガイモの大きさを目開き６ｍｍの篩を抜けない大きさに変更した以外は試験例１と同様にして評価を行った。
［比較例２２］
試験例１の実施例５において、茹でる前のジャガイモを３×３×１０ｍｍにカットし、乾燥後すり鉢で粉砕し、篩方法を、目開き２００μｍの篩で篩うことで乾燥ジャガイモの大きさを目開き２００μｍの篩を抜ける大きさに変更した以外は試験例１と同様にして評価を行った。
［比較例２３］
試験例１０の実施例４９において、茹でる前のジャガイモを１５×１５×２０ｍｍにカットし、篩方法を、目開き６ｍｍの篩で篩うことで乾燥ジャガイモの大きさを目開き６ｍｍを抜けない大きさに変更した以外は試験例１０と同様にして評価を行った。
［比較例２４］
試験例１０の実施例４９において、茹でる前のジャガイモを４．５×４．５×１５ｍｍにカットし、乾燥後すり鉢で粉砕し、篩方法を、目開き２００μｍの篩で篩うことで乾燥ジャガイモの大きさを篩の目開き２００μｍを抜ける大きさに変更した以外は試験例１０と同様にして評価を行った。
［比較例２５］
試験例２の実施例１３において、茹でる前のにんじんを１０×１０×１５ｍｍにカットし、篩方法を、目開き６ｍｍの篩で篩うことで乾燥にんじんの大きさを篩の目開き６ｍｍを抜けない大きさに変更した以外は試験例２と同様にして評価を行った。
［比較例２６］
試験例２の実施例１３おいて、茹でる前のにんじんを３×３×１０ｍｍにカットし、乾燥後すり鉢で粉砕し、篩方法を、目開き２００μｍの篩で篩うことで乾燥にんじんの大きさを篩の目開き２００μｍを抜ける大きさに変更した以外は試験例２と同様にして評価を行った。
［比較例２７］
試験例１０の実施例５０において、茹でる前のにんじんを１５×１５×２０ｍｍにカットし、篩方法を、目開き６ｍｍの篩で篩うことで乾燥にんじんの大きさを篩の目開き６ｍｍを抜けない大きさに変更した以外は試験例１０と同様にして評価を行った。
［比較例２８］
試験例１０の実施例５０において、茹でる前のにんじんを４．５×４．５×１５ｍｍにカットし、乾燥後すり鉢で粉砕し、篩方法を、目開き２００μｍの篩で篩うことで乾燥にんじんの大きさを篩の目開き２００μｍを抜ける大きさに変更した以外は試験例１０と同様にして評価を行った。
［比較例２９］
試験例３の実施例２１において、茹でる前のごぼうを１０×１０×１５ｍｍにカットすることで乾燥ごぼうの大きさを篩の目開き６ｍｍを抜けない大きさに変更した以外は試験例３と同様にして評価を行った。
［比較例３０］
試験例３の実施例２１において、茹でる前のごぼうを３×３×１０ｍｍにカットし、乾燥後すり鉢で粉砕し、篩方法を、目開き２００μｍの篩で篩うことで乾燥ごぼうの大きさを篩の目開き２００μｍを抜ける大きさに変更した以外は試験例３と同様にして評価を行った。
［比較例３１］
試験例１０の実施例５１において、茹でる前のごぼうを１５×１５×２０ｍｍにカットし、篩方法を、目開き６ｍｍの篩で篩うことで乾燥ごぼうの大きさを篩の目開き６ｍｍを抜けない大きさに変更した以外は試験例１０と同様にして評価を行った。
［比較例３２］
試験例１０の実施例５１において、茹でる前のごぼうを４．５×４．５×１５ｍｍにカットし、乾燥後すり鉢で粉砕し、篩方法を、目開き２００μｍの篩で篩うことで乾燥ごぼうの大きさを篩の目開き２００μｍを抜ける大きさに変更した以外は試験例１０と同様にして評価を行った。
［比較例３３］
試験例４の実施例２９において、茹でる前の玉ねぎを１０×１０×１５ｍｍにカットし、篩方法を、目開き６ｍｍの篩で篩うことで乾燥玉ねぎの大きさを篩の目開き６ｍｍを抜けない大きさに変更した以外は試験例４と同様にして評価を行った。
［比較例３４］
試験例４の実施例２９において、茹でる前の玉ねぎを３×３×１０ｍｍにカットし、乾燥後すり鉢で粉砕し、篩方法を、目開き２００μｍの篩で篩うことで乾燥玉ねぎの大きさを篩の目開き２００μｍを抜ける大きさに変更した以外は試験例４と同様にして評価を行った。
［比較例３５］
試験例１０の実施例５２において、茹でる前の玉ねぎを１５×１５×２０ｍｍにカット、篩方法を、目開き６ｍｍの篩で篩うことで乾燥玉ねぎの大きさを篩の目開き６ｍｍを抜けない大きさに変更した以外は試験例１０と同様にして評価を行った。
［比較例３６］
試験例１０の実施例５２において、茹でる前の玉ねぎを４．５×４．５×１５ｍｍにカットし、乾燥後すり鉢で粉砕し、篩方法を、目開き２００μｍの篩で篩うことで乾燥玉ねぎの大きさを篩の目開き２００μｍを抜ける大きさに変更した以外は試験例１０と同様にして評価を行った。
得られた評価結果を表１５、表１６に示す。
-Test Example 11 Size of dried vegetables [Comparative Example 21]
In Example 5 of Test Example 1, the potatoes before boiling were cut into 10 × 10 × 15 mm, and the size of the dried potatoes was passed through the sieve with a mesh size of 6 mm by sieving with a sieve having a mesh size of 6 mm. The evaluation was carried out in the same manner as in Test Example 1 except that the size was changed to no size.
[Comparative Example 22]
In Example 5 of Test Example 1, the potatoes before boiling were cut into 3 × 3 × 10 mm, dried and then crushed in a mortar, and the size of the dried potatoes was determined by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 1 except that the size was changed so as to pass through a sieve having a mesh size of 200 μm.
[Comparative Example 23]
In Example 49 of Test Example 10, the potatoes before boiling were cut into 15 × 15 × 20 mm, and the size of the dried potatoes was not removed by the size of the dried potatoes by sieving with a sieve having a mesh size of 6 mm. The evaluation was carried out in the same manner as in Test Example 10 except that the change was made.
[Comparative Example 24]
In Example 49 of Test Example 10, the potatoes before boiling were cut into 4.5 × 4.5 × 15 mm, dried and then crushed in a mortar, and the sieving method was as follows: Dried potatoes by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 10 except that the size of the above was changed to a size that allows the size of the sieve to pass through the mesh opening of 200 μm.
[Comparative Example 25]
In Example 13 of Test Example 2, the carrot before boiling was cut into 10 × 10 × 15 mm, and the size of the dried carrot was passed through the sieve opening 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was carried out in the same manner as in Test Example 2 except that the size was changed to no size.
[Comparative Example 26]
In Example 13 of Test Example 2, the carrot before boiling is cut into 3 × 3 × 10 mm, dried and then crushed in a mortar, and the size of the dried carrot is sieved by sieving with a sieve having an opening of 200 μm. Was evaluated in the same manner as in Test Example 2 except that the size of the sieve was changed to a size that allows the size to pass through the mesh opening of 200 μm.
[Comparative Example 27]
In Example 50 of Test Example 10, the carrot before boiling was cut into a size of 15 × 15 × 20 mm, and the size of the dried carrot was passed through the sieve opening of 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was carried out in the same manner as in Test Example 10 except that the size was changed to no size.
[Comparative Example 28]
In Example 50 of Test Example 10, the carrot before boiling was cut into 4.5 × 4.5 × 15 mm, dried and then crushed in a mortar, and the sieve method was to sieve the dried carrot with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 10 except that the size of the above was changed to a size that allows the size of the sieve to pass through the mesh opening of 200 μm.
[Comparative Example 29]
In Example 21 of Test Example 3, the size of the dried burdock is changed to a size that does not come out of the sieve opening of 6 mm by cutting the burdock before boiling to 10 × 10 × 15 mm, which is the same as that of Test Example 3. And evaluated.
[Comparative Example 30]
In Example 21 of Test Example 3, the burdock before boiling was cut into 3 × 3 × 10 mm, dried and then crushed in a mortar, and the size of the dried burdock was adjusted by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 3 except that the size was changed so that the size of the sieve could pass through the opening of 200 μm.
[Comparative Example 31]
In Example 51 of Test Example 10, the burdock before boiling was cut into a size of 15 × 15 × 20 mm, and the size of the dried burdock was passed through the sieve opening of 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was carried out in the same manner as in Test Example 10 except that the size was changed to no size.
[Comparative Example 32]
In Example 51 of Test Example 10, the burdock before boiling was cut into 4.5 × 4.5 × 15 mm, dried and then crushed in a mortar, and the sieving method was performed by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 10 except that the size of the above was changed to a size that allows the size of the sieve to pass through the mesh opening of 200 μm.
[Comparative Example 33]
In Example 29 of Test Example 4, the onion before boiling was cut into 10 × 10 × 15 mm, and the size of the dried onion was passed through the sieve opening 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was carried out in the same manner as in Test Example 4 except that the size was changed to no size.
[Comparative Example 34]
In Example 29 of Test Example 4, the onions before boiling were cut into 3 × 3 × 10 mm, dried and then crushed in a mortar, and the size of the dried onions was determined by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 4 except that the size was changed so that the size of the sieve could pass through the opening of 200 μm.
[Comparative Example 35]
In Example 52 of Test Example 10, the onion before boiling was cut into a size of 15 × 15 × 20 mm, and the size of the dried onion was not passed through the sieve opening of 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was performed in the same manner as in Test Example 10 except that the size was changed.
[Comparative Example 36]
In Example 52 of Test Example 10, the onions before boiling were cut into 4.5 × 4.5 × 15 mm, dried and then crushed in a mortar, and the sieving method was as follows: Dried onions by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 10 except that the size of the above was changed to a size that allows the size of the sieve to pass through the mesh opening of 200 μm.
The obtained evaluation results are shown in Tables 15 and 16.
乾燥野菜の大きさが、目開き２００μmの篩を抜けず目開き６ｍｍの篩を抜ける大きさの場合、これよりも粗い場合や細かい場合に比較して食感が優れていた。
When the size of the dried vegetables did not pass through the sieve having a mesh size of 200 μm but passed through the sieve having a mesh size of 6 mm, the texture was superior as compared with the case of coarser or finer than this.
Claims (4)
The breader mix according to any one of claims 1 to 3, wherein the vegetables are one or more selected from the group consisting of potatoes, carrots, burdock, and onions.
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