JP5389756B2 - Dried vegetables and method for producing the same - Google Patents
Dried vegetables and method for producing the same Download PDFInfo
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Description
即席食品の具材に用いられる乾燥野菜の製造方法に関する。
The method for producing a dry vegetable used for ingredients of instant food.
熱湯を注加することで湯戻しして喫食する即席麺や即席味噌汁には、それぞれ乾燥麺塊や粉末味噌と一緒に、熱湯によって湯戻し可能な乾燥野菜が具材（かやく）として添付されているものが多い。これら乾燥野菜は、原料を適宜サイズにカットし、ブランチングした後、必要に応じて調味して、これを熱風乾燥、フライ乾燥、凍結乾燥等の乾燥手段によって乾燥したものが一般的である。しかし、喫食時に熱湯注加して数分程度で内部まで充分に熱湯が行き渡らないと、湯戻りが不充分な状態となり、食味食感が悪いものとなる。また、熱湯での湯戻しを可能とするためには、どうしても一つ一つのサイズを小さくするか、薄くする必要があり、ボリューム感に欠けるといった問題があった。 Instant noodles and instant miso soup that are reconstituted with hot water and eaten are accompanied by dried noodle chunks and powdered miso, and dried vegetables that can be reconstituted with hot water as ingredients. There are many things. These dried vegetables are generally prepared by cutting the raw material into a suitable size, blanching, seasoning it as necessary, and drying it by a drying means such as hot air drying, fly drying, freeze drying and the like. However, if hot water is not sufficiently distributed to the inside within a few minutes after pouring hot water at the time of eating, the hot water will not be returned sufficiently, resulting in poor taste. In addition, in order to enable hot water reconstitution with hot water, there is a problem in that it is necessary to reduce the size of each item or to reduce the size, resulting in lack of volume.
そこで、熱湯による復元性を改良し、短時間で湯戻りできるようにする技術、及び具材のボリュームが大きくても湯戻りを可能とする技術、すなわち、復元性を改良する技術が求められていた。このように、即席食品の乾燥野菜において、復元性を改良するという課題に答えるための技術は幾つかの先行技術があるが、その中で、過熱蒸気を用いて野菜を処理することで復元性が改良される旨の記載のある技術としては、以下の特許文献１〜３が知られている。 Therefore, there is a need for a technique for improving the recuperability by hot water so that the hot water can be returned in a short time, and a technique for enabling hot water return even if the volume of the ingredients is large, that is, a technique for improving the recoverability. It was. As described above, there are several prior arts for answering the problem of improving resilience in dried vegetables of instant foods. Among them, resilience is achieved by processing vegetables using superheated steam. The following Patent Documents 1 to 3 are known as techniques that describe the improvement of the above.
特許文献１の技術は、未乾燥の野菜を１２０〜２２０℃の高温のドライ蒸気（過熱蒸気）で比較的短時間乾燥させ、その後、熱風乾燥装置で仕上げ乾燥をするものであり、過熱蒸気による乾燥によって、野菜組織に無数の水分蒸発孔を形成され、この孔に湯が急速に浸透することで復元性が良くなる旨記載されている。 The technique of Patent Document 1 is to dry undried vegetables with high-temperature dry steam (superheated steam) at 120 to 220 ° C. for a relatively short time, and then finish drying with a hot-air drying apparatus. It is described that by drying, innumerable water evaporation holes are formed in the vegetable tissue, and the hot water rapidly permeates into the holes, so that the restorability is improved.
また、特許文献２の技術は、熱風乾燥や凍結乾燥によって予め野菜の水分含量を２０％以下にした後、これを過熱蒸気で乾燥するものであり、過熱蒸気での乾燥前の水分を２０％以下にした後に過熱蒸気で乾燥すると、野菜の組織を膨化させ、熱湯にて短時間で復元できる旨の記載がある。 The technique of Patent Document 2 is such that the moisture content of a vegetable is reduced to 20% or less in advance by hot air drying or freeze drying, and then dried with superheated steam. The moisture before drying with superheated steam is 20%. There is a description that, when dried with superheated steam after the following, the vegetable structure expands and can be restored with hot water in a short time.
さらに、特許文献３は、その請求項７、８において、野菜類やコンニャクに２００〜２５０℃の過熱蒸気を当てることで表面に気孔を形成し、野菜やコンニャクを調味する際の調味液の内部への浸透が速やかになる旨の記載がある。 Furthermore, patent document 3 is the inside of the seasoning liquid at the time of seasoning vegetables and a konjac in Claim 7 and 8 by forming a pore in the surface by applying superheated steam of 200-250 degreeC to vegetables and a konjac. There is a description that penetration into the plant will be quick.
いずれの先行技術も、過熱蒸気を用いることで野菜の表面に多孔質の構造を形成し、この孔に湯や調味液が浸透することで復元性が改良されることを記載しているが、実際に本発明者らの実験によれば、野菜においては過熱蒸気を当てただけでは、思ったほど復元性は改善されなかった。それどころか、復元性を向上させようとして、過熱蒸気での処理条件を厳しくすると、とりわけ、原料野菜を乾燥させてしまうような条件で過熱蒸気を処理すると、反って復元性が悪くなる場合も見受けられた。 Both prior arts describe that a superstructure is formed on the vegetable surface by using superheated steam, and that the restorability is improved by the penetration of hot water and seasoning liquid into this hole, Actually, according to the experiments by the present inventors, the restorability was not improved as expected just by applying superheated steam to vegetables. On the contrary, if the processing conditions with superheated steam are tightened in an attempt to improve the resilience, especially when the superheated steam is processed under conditions that dry the raw vegetables, the resilience may be worsened. It was.
上述のように、本発明は、即席食品の具材に用いられる乾燥野菜において、熱湯を注加して復元する時の復元時間を短縮する、あるいは、より分厚い食材でも復元可能とする等、復元性の改良を発明の課題とするものである。
As described above, the present invention provides a dehydrated vegetable to be used in the ingredients of the instant food, shortening the recovery time for restoring the hot water poured to, or the like are also to be restored in thicker ingredients, recovered It is an object of the invention to improve the property.
そこで、本発明者らは、乾燥野菜の復元性改良のために、前記先行文献の技術では不充分であった過熱蒸気の利用について鋭意研究した。その結果、野菜を乾燥する工程よりも前に蒸煮すること（蒸煮とは蒸して加熱することをいう）、しかもその蒸煮工程において、過熱蒸気を用いること、具体的には過熱蒸気での加熱と水分付与の処理を組み合わせて蒸煮することで、復元性が格段に向上し、食味食感も良い乾燥野菜が製造できることを見出し、本発明とした。 Therefore, the present inventors have intensively studied the use of superheated steam, which is insufficient with the technique of the above-mentioned prior art, in order to improve the restoration property of dried vegetables. As a result, steaming before the step of drying vegetables (steaming means steaming and heating), and in that steaming process, using superheated steam, specifically heating with superheated steam, It has been found that dried vegetables can be produced by combining steaming treatment with moisture and the restorability is remarkably improved and the food texture is good.
すなわち、本発明は、原料野菜（野菜の種類や厚み等に応じて適宜サイズに調整しておく）を、蒸煮工程に付した後乾燥する、即席食品の具材用乾燥野菜の製造方法であって、前記蒸煮工程が、過熱蒸気による加熱処理と、水分を液体で供給する水分供給処理を含むことを特徴とする即席食品の具材用乾燥野菜の製造方法である。
That is, the present invention is a method for producing dried vegetables for ingredients of instant food , in which raw vegetables (adjusted appropriately according to the type and thickness of vegetables) are dried after being subjected to a steaming process. Te, wherein the steaming step, a heat treatment with superheated steam, a method for producing ingredients for drying vegetables instant food, which comprises a water supplying process for supplying water in liquid.
ここで、具体的な蒸煮工程としては、過熱蒸気による加熱処理の間に水分供給処理を行なうのがよく、より具体的には、過熱蒸気による加熱処理、水分を液体で供給する水分供給処理、再び過熱蒸気による加熱処理の各処理を、当該順に含む蒸煮工程を行なうのが良い。また、好ましくはこの２回目の過熱蒸気による加熱処理の後、さらに、水分を液体で供給する水分供給処理と過熱蒸気による加熱処理を、当該順でさらに１回以上繰り返すことで、より一層復元性が向上する。 Here, as a specific steaming step, it is preferable to perform a moisture supply process during the heating process with superheated steam, more specifically, a heating process with superheated steam, a moisture supply process for supplying moisture in a liquid, It is good to perform the cooking process which includes each process of the heat processing by superheated steam again in the said order. Preferably, after the second heat treatment with superheated steam, the water supply process for supplying water in liquid form and the heat treatment with superheated steam are repeated one or more times in this order, thereby further improving resilience. Will improve.
また、蒸煮工程としては、過熱蒸気による加熱処理を中断して水分供給を行なうだけでなく、過熱蒸気による加熱処理を行いつつ、その処理中に水分を液体で供給する水分供給処理も可能である。この場合も水分供給処理は、過熱蒸気での加熱処理中に１回以上、好ましくは複数回行なうことで、より復元性が向上する。ここで、過熱蒸気による加熱は、野菜に過熱蒸気を吹き付けて処理するのが良く、また、水分付与は野菜に水分を充分与えるために、溶液をシャワー等によって野菜に噴霧するか、又は野菜を溶液に浸漬して供給するのがよい。 Further, as the steaming process, not only the heat treatment with superheated steam is interrupted but the water supply is performed, but the water supply process of supplying water in the liquid while performing the heat treatment with superheated steam is also possible. . Also in this case, the water supply process is performed once or more, preferably a plurality of times during the heat treatment with superheated steam, so that the restoration property is further improved. Here, the heating with superheated steam is preferably processed by spraying superheated steam on the vegetables. In addition, in order to give moisture sufficiently to the vegetables, the solution is sprayed on the vegetables by showering or the like. It is preferable to supply it by dipping in a solution.
このように、本発明は、先の特許文献１〜３のように過熱蒸気を用いて野菜を乾燥させるのではなく、逆に乾燥しないように水分を付与して、いわば過熱蒸気を用いて原料を「蒸煮する工程」を加えることで、乾燥野菜の復元性を格段に向上させるというものであり、過熱蒸気を用いて乾燥させることを主眼とする各先行技術とは、技術思想が根本的に異なるものである。 In this way, the present invention does not dry vegetables using superheated steam as in the previous patent documents 1 to 3, but conversely gives moisture so as not to dry, so to speak, using superheated steam By adding the “steaming process”, the restorability of dried vegetables is dramatically improved, and the technical idea is fundamentally different from the prior arts which mainly focus on drying with superheated steam. Is different.
本発明において、復元性を向上させるために重要な点は、過熱蒸気によって高い熱量を野菜に供給すると共に、その際に乾燥状態にならないように、すなわち乾燥させるのではなく蒸煮するように処理することである。好ましくは、前記蒸煮工程の間において、野菜の水分量（野菜表面に付着している水分を含む）が野菜原料時の水分含量をできるだけ下回らないように、過熱蒸気の処理と水分付与を併用して調節し、好ましくはこれを交互に行なう。具体的には、過熱蒸気による加熱処理を中断して、その間に湯又は調味液に過熱蒸気処理した野菜を浸漬する方法が、野菜に水分を吸収させる効果が高く、しかも均一に満遍なく水分を吸収させることができるため、特に好ましい。 In the present invention, an important point for improving the resilience is to supply a high amount of heat to the vegetables by superheated steam, and at that time, it is processed so as not to be in a dry state, that is, to be cooked rather than dried. That is. Preferably, during the steaming step, the superheated steam treatment and moisture application are used in combination so that the moisture content of the vegetable (including moisture adhering to the vegetable surface) does not fall below the moisture content of the vegetable raw material as much as possible. And preferably do this alternately. Specifically, the method of suspending the heat treatment with superheated steam and immersing the superheated steamed vegetable in hot water or seasoning in the meantime has a high effect of absorbing moisture into the vegetable, and evenly absorbs moisture evenly. This is particularly preferable.
また、本発明の蒸煮工程における過熱蒸気での加熱条件としては、野菜表面がさらされる温度として好ましくは１２５〜２２０℃、特に好ましくは１５０〜１９０℃、さらに好ましくは１７０〜１９０℃が推奨される。１２５℃以下では野菜に付与される熱量が充分でない場合があり、場合によっては復元性改良の効果が充分でない場合がある。一方、２２０℃以上では、表面が乾燥しないよう頻繁に水分を付与する必要がある。乾燥しないように行なう１回の加熱処理時間としては、温度、水分付与量によって大きく異なるが、１０秒〜２０分程度、好ましくは３０秒〜５分程度である。 Moreover, as a heating condition with superheated steam in the steaming process of the present invention, the temperature at which the vegetable surface is exposed is preferably 125 to 220 ° C, particularly preferably 150 to 190 ° C, and more preferably 170 to 190 ° C. . Below 125 ° C, the amount of heat applied to the vegetables may not be sufficient, and in some cases, the effect of improving the resilience may not be sufficient. On the other hand, at 220 ° C. or higher, it is necessary to frequently apply moisture so that the surface does not dry. The time for one heat treatment performed so as not to dry varies greatly depending on the temperature and the amount of moisture applied, but is about 10 seconds to 20 minutes, preferably about 30 seconds to 5 minutes.
また、蒸煮工程後の乾燥方法としては、熱風乾燥、フライ乾燥、凍結乾燥のいずれかの乾燥方法が好ましい。
以上のような、本発明の製造方法によって製造された乾燥野菜は、熱湯を注加し、湯戻しして喫食するのに適し、即席麺や即席味噌汁等、即席食品の具材として特に好ましく用いられる。
Moreover, as a drying method after a steaming process, the drying method in any one of a hot-air drying, a fly drying, and freeze-drying is preferable.
The dried vegetables produced by the production method of the present invention as described above are suitable for eating by pouring hot water and returning to hot water, and particularly preferably used as ingredients for instant foods such as instant noodles and instant miso soup. It is done.
本発明によれば、復元性が良く、熱湯注加によって短時間で湯戻りする乾燥野菜が製造できる。特に、厚みの薄い野菜の場合は極めて短時間で復元可能であり、また、かなり分厚いイモ類等の塊状物であっても、従来方法では復元不可能だった厚さのものまで復元可能とすることができる。また、従来の方法で製造された乾燥野菜よりも、野菜特有の風味が残り、食味、食感に優れ、さらに色調変化も少ない。 According to the present invention, it is possible to produce a dried vegetable that is highly recoverable and can be reconstituted in a short time by pouring hot water. In particular, in the case of thin vegetables, it can be restored in a very short time, and even thick chunks such as potatoes can be restored to a thickness that could not be restored by conventional methods. be able to. In addition, a vegetable-specific flavor remains, is superior in taste and texture, and has less color change than dried vegetables produced by conventional methods.
本発明者らは、本発明の乾燥野菜の製造方法によって、このような優れた復元性改善の効果が得られるのは、次のような理由を推測している。すなわち、過熱蒸気は１００℃以上の高温で極めて高い熱量を有するため、過熱蒸気で加熱すると野菜表面付近の水が急速に沸騰した状態となる。この現象は、飽和蒸気による蒸煮やボイルの時にはない現象である。 The present inventors presume the following reasons that such an excellent effect of improving resilience can be obtained by the method for producing dried vegetables of the present invention. That is, since superheated steam has a very high calorie at a high temperature of 100 ° C. or higher, when heated with superheated steam, water near the vegetable surface rapidly boils. This phenomenon is a phenomenon that does not occur during steaming or boiling with saturated steam.
このように野菜の表面が沸騰した状態となることで、乾燥野菜の復元性の向上に繋がる何らかの構造変化が起きると予想されるが（先行技術では多孔質構造となることが記載されているが未確認）、過熱蒸気はその高熱量のために、そのままでは急速に水分を蒸発させて乾いた状態となってしまう。水分が奪われて乾燥状態になってしまうと、反って表面を硬化させ復元性の向上に繋がらない。そこで、乾燥状態とならないように水分を断続的に付与しながら過熱蒸気で加熱することで、復元性向上に繋がる変化が進むものと思われる。要するに、本発明の効果を得るためには、高い熱量と共に水分を高く保つことが必要で、そのための水分付与の工程が必須であり、従って、本発明は水分付与の工程を有さない先行の特許文献１〜３とは本質的に異なる技術である。 Thus, it is expected that some structural change that leads to improvement of the restoration property of dried vegetables will occur due to the boiling state of the vegetable surface (although the prior art describes that it has a porous structure) Unconfirmed) Due to its high calorific value, superheated steam will quickly evaporate moisture and become dry. If the moisture is deprived and a dry state is obtained, the surface is warped and the restorability is not improved. Therefore, it is considered that a change that leads to improvement in restoration performance proceeds by heating with superheated steam while intermittently applying moisture so as not to be in a dry state. In short, in order to obtain the effect of the present invention, it is necessary to keep moisture high with a high amount of heat, and therefore a hydration process is indispensable. Therefore, the present invention does not have a hydration process. This technique is essentially different from Patent Documents 1 to 3.
以下、製造工程に従って本発明を詳細に説明する。
＜前処理＞
本発明における野菜とは、商店等で野菜売り場に売られている可食性の植物であり、葉菜、果菜、根菜、花菜類等の狭義の野菜の他、海藻類や果実類を含めた概念とする。また、これらのものを加工処理したものも含む（例えば漬物等）。
Hereinafter, the present invention will be described in detail according to the manufacturing process.
<Pretreatment>
The vegetable in the present invention is an edible plant sold at a vegetable store in a store or the like. In addition to narrowly defined vegetables such as leaf vegetables, fruit vegetables, root vegetables, flower vegetables, a concept including seaweeds and fruits. And Moreover, what processed these things is also included (for example, pickles etc.).
まず、これら野菜を水洗、トリミング等した後、食べ易さや野菜の種類、厚み等に応じて、適宜のサイズにカットする。冷凍されている野菜の場合には、解凍して用いる。
カットは短冊状、ブロック状、粒状、繊維状等の形状で適切なサイズにカットするが、本発明によって製造される乾燥野菜は従来のものよりも復元性が向上するので、従来の即席食品の具材に使われている乾燥野菜よりも大きな形状でのカットが可能である。例えば、ジャガイモの場合１辺２５ｍｍ角のブロック状でも充分復元可能とすることができる。なお、一つ一つのサイズの小さい野菜については、必ずしもカットする必要はない。
First, these vegetables are washed, trimmed, etc., and then cut into an appropriate size according to the ease of eating, the kind of vegetables, the thickness, and the like. For frozen vegetables, thaw and use.
The cuts are in the form of strips, blocks, granules, fibers, etc., but cut to an appropriate size, but the dried vegetables produced according to the present invention are more resilient than conventional ones, so that It can be cut in a shape larger than the dried vegetables used in the ingredients. For example, in the case of potatoes, even a block shape with a side of 25 mm square can be sufficiently restored. In addition, it is not always necessary to cut each small vegetable.
続いて、このように適宜サイズとした原料野菜をそのまま過熱蒸気で加熱処理することもできるが、必要に応じて前処理としてブランチング処理や調味を行ってもよい。ブランチング処理は、主として色調の変化等を起す野菜中の酵素を失活させるために、８０℃以上の熱水に数分程度浸漬するか又はボイルする処理であるが、本発明の方法の場合には、１００℃を越える過熱蒸気での処理を行うので、酵素失活のためのブランチングをあえて行わなくても良い。 Then, although the raw material vegetables appropriately sized in this way can be heat-treated with superheated steam as it is, blanching treatment and seasoning may be performed as a pretreatment as necessary. The blanching treatment is a treatment of dipping or boiling in hot water at 80 ° C. or higher for several minutes in order to inactivate the enzyme in the vegetable that mainly causes a change in color tone. In the case of the method of the present invention In this case, since the treatment with superheated steam exceeding 100 ° C. is performed, it is not necessary to dare to perform blanching for enzyme deactivation.
また、乾燥野菜においては、保型性向上や歩留まり向上等のために、糖液に浸漬したり、糖類やデキストリン等をまぶしたりする工程を加えることもあるが、本発明においてもこのような処理を行なっても良く、また、調味液で味付けする等しておくこともできる。このように前処理をしたものも本発明の原料野菜とすることができる。
なお、上記各前処理は、必ずしも上記記載の順に行う必要はない。例えば、ブランチングや糖液浸漬後や調味後に適宜サイズにカットすることもできるし、冷凍品においては、冷凍前にカットしておき、解凍と兼ねてブランチング処理を行なうこともできる。
In addition, in dried vegetables, in order to improve mold retention and yield, a step of immersing in a sugar solution or coating with sugar or dextrin may be added. Or seasoning with a seasoning liquid. What was pre-treated in this way can also be used as the raw vegetable of the present invention.
Note that it is not always necessary to perform the above-described pretreatments in the order described above. For example, it can be cut into a suitable size after blanching, immersing in sugar solution or after seasoning, and in a frozen product, it can be cut before freezing and subjected to a blanching treatment also serving as thawing.
＜１回目過熱蒸気処理＞
このように、必要に応じて前処理を施した又は施していない、適宜サイズの原料野菜に、過熱蒸気を用いて加熱処理を行う。この過熱蒸気による処理は、野菜に高い熱量を与えるために、野菜に触れる温度が好ましくは１２５〜２２０℃程度、特に好ましくは１５０〜１９０℃程度の過熱蒸気を吹き付けるように処理するのが好ましい。また、蒸気流量としては、蒸気庫のサイズや形状、野菜の量にもよるが、１００ｋｇ／ｈ〜１０００ｋｇ／ｈ、好ましくは１５０〜２５０ｋｇ／ｈ程度が例示できる。
<First superheated steam treatment>
As described above, heat treatment is performed on the appropriately sized raw material vegetables, which have been pre-treated or not, as necessary, using superheated steam. In order to give a high amount of heat to the vegetables, the treatment with the superheated steam is preferably performed so as to spray superheated steam at a temperature at which the vegetables come into contact with, preferably about 125 to 220 ° C, particularly preferably about 150 to 190 ° C. Further, the steam flow rate may be 100 kg / h to 1000 kg / h, preferably about 150 to 250 kg / h, although it depends on the size and shape of the steam warehouse and the amount of vegetables.
このように、野菜に過熱蒸気が吹き付けられると、過熱蒸気と野菜との温度差によって、いわゆる結露に類する作用を起こし、野菜表面に過熱蒸気中の水分が凝集して一旦水分が付与され、高い熱量によってこれが沸騰した状態となる。飽和蒸気での蒸しや茹で処理では、通常、野菜表面の水分が沸騰する状態とはならないので、このような沸騰状態は過熱蒸気に特有の状態である。 In this way, when superheated steam is sprayed on vegetables, the temperature difference between superheated steam and vegetables causes an action similar to so-called condensation, and moisture in the superheated steam aggregates on the vegetable surface to temporarily give moisture, which is high. This becomes a boiling state by the amount of heat. In steaming with steam or boiling with saturated steam, the water content on the vegetable surface does not normally boil, so such boiling state is a state peculiar to superheated steam.
しかし、過熱蒸気は１００℃以上の高温であるので、そのまま長時間過熱蒸気に曝し続けると、水分が急速に蒸発して蒸煮状態から乾燥、焼成へと移行してしまう。野菜の水分（表面に付着している水分を含む）が生の野菜原料時の水分値よりも大きく下がるような乾燥状態になると、本発明の効果の達成が困難になってくるので、好ましくは生の野菜原料の水分値を下回らないうちに、次の水分供給処理に付すのがよい。このように、乾燥に至らないように蒸煮するための１回目の過熱蒸気による処理時間は、過熱蒸気の温度や蒸気の流量にもよるが、通常１０秒〜２０分程度、好ましくは３０秒〜５分、特に好ましくは１〜３分程度である。 However, since the superheated steam is at a high temperature of 100 ° C. or higher, if it continues to be exposed to the superheated steam for a long time as it is, the water rapidly evaporates and shifts from the steamed state to drying and firing. Preferably, the effects of the present invention are difficult to achieve when the vegetable moisture (including moisture adhering to the surface) is in a dry state where the moisture content is much lower than the moisture content of raw vegetable ingredients. Before the raw water content of the vegetable material falls below, it should be subjected to the next water supply process. Thus, although the processing time by the first superheated steam for cooking so that it may not be dried depends on the temperature of superheated steam and the flow rate of steam, it is usually about 10 seconds to 20 minutes, preferably 30 seconds to 5 minutes, particularly preferably about 1 to 3 minutes.
なお、過熱蒸気での加熱処理は必須であるが、その際に、同時に飽和蒸気を併用することもできる。具体的には、野菜が通過する蒸気庫内に過熱蒸気噴射孔と共に飽和蒸気の噴出孔を別に設け、庫内に飽和蒸気噴出孔から噴出させた飽和蒸気を充満させると共に、過熱蒸気噴射孔から野菜に向けて過熱蒸気を吹き付ける等によって、処理することもできる。 In addition, although the heat processing with superheated steam is essential, in that case, saturated steam can also be used together. Specifically, a saturated steam injection hole is provided separately from the superheated steam injection hole in the steam warehouse through which the vegetables pass, and the saturated steam ejected from the saturated steam injection hole is filled in the storage, and from the superheated steam injection hole. It can also process by spraying superheated steam toward vegetables.
＜１回目水分供給処理＞
水分供給処理は、１回目の過熱蒸気による加熱処理後にシャワー又は浸漬等によって水分を液体で供給する。ここで、水は冷水でも温水でも熱湯でもかまわないが、温度が低いと、野菜の温度が下がり、熱効率が悪くなるため、好ましくは４０℃以上、特に好ましくは５０℃以上とするのが良い。
<First water supply process>
In the water supply process, water is supplied in a liquid form by shower or dipping after the first heat treatment with superheated steam. Here, the water may be cold water, hot water, or hot water. However, if the temperature is low, the temperature of the vegetables is lowered and the thermal efficiency is deteriorated. Therefore, the temperature is preferably 40 ° C. or higher, particularly preferably 50 ° C. or higher.
また、水分の付与は、付与前の重量に対して、水分が好ましくは０．５〜５％、特に好ましくは１〜３％程度重量が増すように供給するのがよく、用いる水分としては、水に少量の調味料や乳化剤、結着防止剤等を添加、溶解させておいても良い。水分を多く、均一に吸収させるためには浸漬が好ましく、この場合、過熱蒸気による加熱処理を中断し、すなわち過熱蒸気庫から系外に一旦出して、浸漬して付与するのが特に好ましい。水分供給処理を浸漬で行う場合の時間としては、５秒〜１分程度が好ましい。 In addition, the moisture is preferably supplied so that the moisture is preferably 0.5 to 5%, particularly preferably about 1 to 3% by weight relative to the weight before the application. A small amount of seasonings, emulsifiers, binding inhibitors, etc. may be added and dissolved in water. In order to absorb a large amount of moisture and absorb uniformly, immersion is preferable. In this case, it is particularly preferable to interrupt the heating treatment with superheated steam, that is, to take it out of the system from the superheated steam storage and soak it. The time for performing the water supply treatment by dipping is preferably about 5 seconds to 1 minute.
なお、水分供給処理は、前記のように過熱蒸気での加熱処理を中断せずに、過熱蒸気で加熱しながら行なうこともできる。例えば、過熱蒸気処理を、一つの蒸気庫内で連続して行いつつ、その間に断続的に水シャワー等を行なって水分供給してもかまわない。この場合は、この水分供給前の過熱蒸気処理が１回目の過熱蒸気による加熱処理、水分供給後の過熱蒸気処理が２回目の過熱蒸気による加熱処理となる。 Note that the moisture supply process can be performed while heating with superheated steam without interrupting the heat treatment with superheated steam as described above. For example, the superheated steam treatment may be continuously performed in one steam storage, and water may be intermittently supplied during the period to supply moisture. In this case, the superheated steam treatment before the moisture supply is the first heat treatment with the superheated steam, and the superheated steam treatment after the moisture supply is the second heat treatment with the superheated steam.
＜２回目過熱蒸気処理＞
上記工程により水分供給処理し、水分含量を高めた野菜において、厚みが薄い、サイズが小さい等、上記工程だけで復元性改良の効果が充分に得られる場合には、次にこれを乾燥工程に付す、または飽和蒸気による蒸煮や茹で等の処理を加えた後、乾燥工程に付しても良い。しかし、充分な高い効果を得ることを目的とする場合、あるいは原料野菜の厚みが厚い等の場合には、さらに２回目の過熱蒸気による加熱処理を行う。諸条件等は基本的に１回目の過熱蒸気処理と同様に行なうことができる。
<Second superheated steam treatment>
If the vegetable is processed by supplying water in the above process and the water content is increased, the thickness is small, the size is small, etc. It may be subjected to a drying step after being subjected to a treatment such as steaming or boiling with saturated steam. However, when the purpose is to obtain a sufficiently high effect, or when the raw vegetable is thick, etc., a second heat treatment with superheated steam is performed. Various conditions can be basically performed in the same manner as the first superheated steam treatment.
具体的には、野菜の原料時（生）の水分含量に対して、過熱蒸気での処理中の野菜の水分（野菜表面に付着している水分を含む）ができるだけ下回らないようにしながら、要するに野菜が乾燥しないような条件で処理するのが良い。１回目同様、野菜表面が触れる過熱蒸気の温度として好ましくは１２５〜２２０℃程度、特に好ましくは１５０〜１９０℃程度の過熱蒸気とし、蒸気の温度にもよるが１０秒〜２０分程度、野菜表面の水分が沸騰するように行なうのがよい。 Specifically, while keeping the moisture content of vegetables during processing with superheated steam (including moisture adhering to the vegetable surface) as low as possible compared to the moisture content of the vegetable raw material (raw) It is better to treat under conditions that prevent the vegetables from drying. As in the first time, the temperature of the superheated steam touched by the vegetable surface is preferably about 125 to 220 ° C, particularly preferably about 150 to 190 ° C, and depending on the temperature of the steam, about 10 seconds to 20 minutes. It is good to carry out so that the water | moisture content may boil.
なお２回目の過熱蒸気による加熱処理は、１回目と同じ温度、同じ時間、同じ蒸気流量としてもよいが、条件を変えて行なうこともでき、１回目は過熱蒸気だけを用い、２回目は過熱蒸気と同時に飽和蒸気を併用して処理することもできる。
このように、１回目の過熱蒸気による加熱処理、水分供給、２回目の過熱蒸気による加熱処理の工程を経た野菜は、既に２回の過熱蒸気による処理で充分な場合には、乾燥工程に移行する。しかし、より高い復元性が望まれるといった場合には、再び２回目の水分供給、３回目の過熱蒸気による加熱処理を行う。
The second heat treatment with the superheated steam may be performed at the same temperature, the same time, and the same steam flow rate as the first time, but can be performed under different conditions. The first time uses only the superheated steam, and the second time is overheated. Simultaneously with steam, saturated steam can be used in combination.
As described above, when the vegetables that have undergone the first heat treatment with the superheated steam, the water supply, and the second heat treatment with the superheated steam are already sufficient with the second heat treatment with the superheated steam, the vegetables are transferred to the drying process. To do. However, when higher resilience is desired, the second moisture supply and the third heat treatment with superheated steam are performed again.
＜２回目水分供給以降＞
２回目の水分供給と３回目の過熱蒸気による加熱処理を行う場合は、２回目過熱蒸気処理を行った野菜に水分を付与して、１回目２回目同様野菜が乾燥状態とならないようにしながら、再び過熱蒸気による加熱処理を行う。また、さらに、必要な場合には、３回目過熱蒸気による加熱処理を行った野菜に、３回目の水分供給をし、続いて４回目の過熱蒸気処理を行ってもよい。さらに必要な場合には、４回目水分供給と５回目過熱蒸気処理というように、水分供給と過熱蒸気による加熱処理を交互に繰り返し追加する。具体的な条件等は、上述した１回目水分供給と２回目過熱蒸気処理に準じて行えば良い。
<After the second water supply>
In the case of performing the heat treatment with the second water supply and the third superheated steam, water is given to the vegetable that has been subjected to the second superheated steam treatment so that the vegetable does not become dry as in the first and second time. Heat treatment with superheated steam is performed again. Furthermore, if necessary, the third heat supply may be performed on the vegetable that has been heat-treated with the third superheated steam, and then the fourth superheated steam treatment may be performed. Further, if necessary, the water supply and the heating process using the superheated steam are alternately added repeatedly, such as the fourth water supply and the fifth superheated steam process. Specific conditions and the like may be performed in accordance with the above-described first water supply and second superheated steam treatment.
ただし、イモ類等澱粉質野菜の場合は、あまり何度も繰り返すと表面が煮崩れした状態となってしまったり、エキス分を多く含む野菜の場合にはエキス分が流失する等の場合があり、繰り返しの回数は、対象とする野菜の種類と大きさに応じて適宜設定する。 However, in the case of starchy vegetables such as potatoes, the surface may be boiled if it is repeated too many times, or in the case of vegetables that contain a lot of extract, the extract may be washed away. The number of repetitions is appropriately set according to the type and size of the target vegetable.
＜乾燥工程＞
上記のような手順で蒸煮処理を行った野菜は、必要に応じて、水冷等によって冷却後、好ましくは水切りをし、または、必要に応じて味付け等を行なった後、乾燥野菜とするために乾燥処理を行う。また、この時、個々の野菜のブロックを天ぷらのバッターや、結着剤を用いて複数集合させた状態とした後乾燥に処すこともできる。また、逆に、個々の野菜の結着を防止するために、乳化剤や油脂を表面処理しておくこともできる。また、必要に応じて、乾燥前に飽和蒸気による蒸煮や、茹でを追加することもできる。
<Drying process>
In order to make a vegetable that has been steamed in the above procedure, if necessary, after cooling by water cooling, etc., preferably draining, or seasoning as necessary Perform the drying process. In addition, at this time, the individual vegetable blocks can be dried after being made into a state in which a plurality of blocks are gathered using a tempura batter or a binder. Conversely, emulsifiers and fats and oils can be surface-treated in order to prevent the binding of individual vegetables. If necessary, steaming with saturated steam or boiling can be added before drying.
乾燥処理は、即席食品の具材において通常使用される乾燥技術、すなわち、熱風乾燥、フライ乾燥、凍結乾燥等各種の乾燥方法が用いられる。熱風乾燥としては、棚型又はコンベア移送型等の乾燥庫で５０〜１２０℃程度の熱風を当てて乾燥する。フライ乾燥としては、１３０℃以上のフライ油に浸漬して野菜内部の水分を一気に蒸発させる。あるいは、減圧フライ装置によって、１００mgHg以下の減圧下で低温でフライしても良く、この場合対象物を凍結状態にしてフライすることもできる。凍結乾燥は、対象物を予備凍結させた後、真空下で昇華させて乾燥する。その他、マイクロ波乾燥、過熱蒸気による乾燥等、食品加工における各種の乾燥方法が使用できる。また、複数の乾燥方法を組み合わせて乾燥させても良い。 For the drying treatment, various drying methods such as hot air drying, fly drying, freeze drying, and the like, which are usually used for ingredients of instant foods, are used. As hot air drying, drying is performed by applying hot air of about 50 to 120 ° C. in a drying cabinet such as a shelf type or a conveyor transfer type. As frying, the water inside the vegetable is evaporated at a stretch by dipping in frying oil at 130 ° C or higher. Alternatively, it may be fried at a low temperature under a reduced pressure of 100 mgHg or less by a reduced pressure frying device. In this case, the object can be frozen and fried. In lyophilization, an object is pre-frozen and then sublimated under vacuum to be dried. In addition, various drying methods in food processing such as microwave drying and drying with superheated steam can be used. Moreover, you may dry combining several drying methods.
以上によって、充分な保存性を付与できるように、水分含量を概ね１０％以下まで低減して、即席食品の乾燥具材とし、即席麺塊等の即席食品と共に、又は即席食品に別添して、あるいは乾燥野菜のみで包装されて商品とされる。具体的には、即席麺、即席味噌汁、即席スープ、即席茶漬け等の即席食品の具材（かやく）として用いられるが、即席食品に限らず、家庭や料理店で料理したスープ等の浮き身としても使用することもできる。 As described above, the moisture content is reduced to approximately 10% or less so that sufficient storage stability can be imparted, and it is used as a drying ingredient for instant foods, together with instant foods such as instant noodle chunks, or attached to instant foods. Or packaged only with dried vegetables to make a product. Specifically, it is used as an ingredient in instant foods such as instant noodles, instant miso soup, instant soup, and instant tea pickles, but it is not limited to instant food, but floats such as soups cooked at home and restaurants Can also be used.
対象とする野菜としては、澱粉質野菜であるジャガイモ、サツマイモ、サトイモ、ヤマイモ等が、過熱蒸気による高い熱量によって内部まで澱粉質をα化できる効果と併せて、特に適応が良いが、前述したように植物質のものであれば何でも使用可能である。従って、本発明では、根菜類、葉菜類、果菜類、花菜類等狭義の野菜に加えて、果実類、海藻類、等にも適用可能である。以上のようにして製造した本発明の乾燥野菜は、熱湯注加によって１０秒〜５分程度待つだけで、湯戻りして、喫食できる。 As the target vegetables, potatoes, sweet potatoes, taros, yams, etc., which are starchy vegetables, are particularly adaptable, together with the effect that starch can be made alpha to the inside by high heat amount by superheated steam, but as mentioned above Any plant-based material can be used. Therefore, the present invention can be applied to fruits, seaweeds, and the like in addition to vegetables in a narrow sense such as root vegetables, leaf vegetables, fruit vegetables, and flower vegetables. The dried vegetables of the present invention produced as described above can be returned to hot water and eaten simply by waiting for about 10 seconds to 5 minutes by pouring hot water.
実験例１（ジャガイモでの実験例）
ジャガイモの表皮をむき、約２５×２５×２５ｍｍ角のサイコロ状に切断したものを野菜原料とした。
Experiment 1 (Experiment example with potato)
A potato skin was peeled and cut into approximately 25 × 25 × 25 mm square dice as vegetable raw materials.
＜比較例１・ボイル＞ 従来方法１として、この野菜原料を１０分間熱湯でボイルして、ボイル後６０秒間水に浸けて水冷、水切りし、これを急速冷凍して凍結し、次いで減圧フライ装置で（真空度３０torr以下、油温７０〜１００℃、５０〜８０分）フライして、比較例１の乾燥ジャガイモを製造した。 <Comparative Example 1 / Boil> As the conventional method 1, this vegetable raw material is boiled with hot water for 10 minutes, dipped in water for 60 seconds after boiling, water-cooled, drained, quickly frozen and frozen, and then a vacuum frying apparatus (A vacuum degree of 30 torr or less, an oil temperature of 70 to 100 ° C., 50 to 80 minutes), and dried potato of Comparative Example 1 was produced.
＜比較例２・飽和蒸気＞ 従来方法２として、比較例１のボイルに換えて７分間飽和蒸気で連続的に蒸した後、比較例１同様に、６０秒間水冷、水切りし、これを急速冷凍して凍結し、次いで減圧フライ装置で（真空度３０torr以下、油温７０〜１００℃、５０〜８０分）フライして、比較例２の乾燥ジャガイモを製造した。 <Comparative Example 2 / Saturated Steam> As the conventional method 2, after steaming continuously with saturated steam for 7 minutes instead of the boil of Comparative Example 1, water-cooled and drained for 60 seconds in the same manner as Comparative Example 1, and then rapidly frozen. And then fried in a vacuum frying apparatus (vacuum degree 30 torr or less, oil temperature 70-100 ° C., 50-80 minutes) to produce a dried potato of Comparative Example 2.
＜実施例１＞ 本発明の方法として、下記の過熱蒸気による加熱処理（ａ）と、水分供給処理（ｂ）を、（ａ）（ｂ）（ａ）（ｂ）（ａ）（ｂ）（ａ）の順で行なった後（過熱蒸気処理４回）、比較例１と同様に６０秒間水冷、水切りし、これを急速冷凍して凍結し、次いで減圧フライ装置で（真空度３０torr以下、油温８０〜１００℃、６０〜９０分）フライして、実施例１の乾燥ジャガイモを製造した。 <Example 1> As a method of the present invention, the following heat treatment with superheated steam (a) and water supply treatment (b) are performed as follows: (a) (b) (a) (b) (a) (b) ( After performing in the order of a) (superheated steam treatment 4 times), water-cooled and drained for 60 seconds in the same manner as in Comparative Example 1, quickly frozen and frozen, then in a vacuum frying device (vacuum degree 30 torr or less, oil The dried potato of Example 1 was manufactured by frying (temperature: 80 to 100 ° C., 60 to 90 minutes).
＜実施例２＞ 同様に、さらに本発明の方法として、（ａ）（ｂ）（ａ）（ｂ）（ａ）（ｂ）（ａ）（ｂ）（ａ）（ｂ）（ａ）（ｂ）（ａ）の順で行なった後（過熱蒸気処理７回）、比較例１及び実施例１と同様に６０秒間水冷、水切りし、これを急速冷凍して凍結し、次いで減圧フライ装置で（真空度３０torr以下、油温８０〜１００℃、６０〜９０分）フライして、実施例２の乾燥ジャガイモを製造した。 <Example 2> Similarly, as a method of the present invention, (a) (b) (a) (b) (a) (b) (a) (b) (a) (b) (a) (b ) After performing in the order of (a) (superheated steam treatment 7 times), as in Comparative Example 1 and Example 1, water-cooled and drained for 60 seconds, rapidly frozen and frozen, and then ( The dried potato of Example 2 was manufactured by frying at a vacuum degree of 30 torr or less and an oil temperature of 80 to 100 ° C. for 60 to 90 minutes.
＜比較例３・水分供給なし＞ 水分供給処理を行なわずに過熱蒸気で処理する方法として、実施例２における（ｂ）の水分供給処理を行なわずに（先行の特許文献に類するもの）、過熱蒸気処理だけを断続的に７回行なった後（ａ）（ａ）（ａ）（ａ）（ａ）（ａ）（ａ）、その後冷えてから実施例と同様に６０秒間水冷、水切りし、これを−４０℃の冷凍庫で急速冷凍して凍結し、次いで減圧フライ装置で（真空度３０torr以下、油温８０〜１００℃、６０〜９０分）フライして、比較例３の乾燥ジャガイモを製造した。 <Comparative Example 3 No Moisture Supply> As a method of treating with superheated steam without performing a moisture supply process, without performing the moisture supply process of (b) in Example 2 (similar to the prior patent document), overheating is performed. (A) (a) (a) (a) (a) (a) (a) After performing steam treatment only 7 times intermittently, after cooling, water cooling for 60 seconds and draining in the same manner as in the examples, Freeze this in a freezer at −40 ° C. and freeze it, then fry it in a vacuum frying device (vacuum degree 30 torr or less, oil temperature 80-100 ° C., 60-90 minutes) to produce the dried potato of Comparative Example 3 did.
（ａ）野菜原料を蒸気庫内で野菜表面がさらされる温度として１７０℃蒸気流量２１０kg／ｈで吹き付けるように１分間加熱処理する
（ｂ）過熱蒸気庫から出して、６０℃の水に１０秒間浸漬する
以上のようにして製造した比較例１，２，３、実施例１，２のそれぞれの乾燥ジャガイモの重量を測定した後カップ容器に入れ、沸騰水を注いで、１０秒、３０秒後の重量を測定し、乾燥ジャガイモがどれだけの水分を吸収したか、すなわち、ジャガイモの復元率（倍）を測定した。また、比較例１を除き、飽和蒸気又は過熱蒸気での処理後の水冷前の状態で、各野菜の水分含量を測定した。なお、生の状態のジャガイモの水分含量は７６％であった。結果を表１に示す。
(A) The vegetable raw material is heat-treated for 1 minute so as to be sprayed at a steam flow rate of 210 kg / h at 170 ° C as the temperature at which the vegetable surface is exposed in the steamhouse. (B) Take out from the superheated steamhouse for 10 seconds in water at 60 ° C. Soaking After measuring the weight of each of the dried potatoes of Comparative Examples 1, 2, and 3 and Examples 1 and 2 prepared as described above, they were put into a cup container and poured with boiling water, and after 10 seconds and 30 seconds. The weight of the potato was measured, and how much moisture the dried potato absorbed, that is, the recovery rate (times) of the potato was measured. Moreover, except the comparative example 1, the water | moisture content of each vegetable was measured in the state before the water cooling after the process by saturated steam or superheated steam. The water content of the raw potato was 76%. The results are shown in Table 1.
表１のように、過熱蒸気処理と水分供給を繰り返したもの熱湯の吸収速度が速く、わずかの時間で復元した（過熱蒸気7回の実施例２は10秒以下、4回の実施例１でも30秒以下）。一方、従来方法のボイル（比較例１）や飽和蒸気での蒸煮（比較例２）、および過熱蒸気処理だけで水分供給しなかったもの（比較例３）は、復元性が劣る結果となった。
また、実施例のものは、蒸煮工程終了後の野菜水分が、水分供給を行なわずに過熱蒸気で処理した比較例３に対しては当然のこと、飽和蒸気で蒸煮した比較例２や、生のジャガイモの水分含量よりも高かった。
As shown in Table 1, the superheated steam treatment and moisture supply were repeated, and the absorption rate of hot water was high and restored in a short time (7 hours for superheated steam in Example 2 was 10 seconds or less, and 4 times in Example 1) 30 seconds or less). On the other hand, the boil of the conventional method (Comparative Example 1), the steaming with saturated steam (Comparative Example 2), and the one that did not supply water only by the superheated steam treatment (Comparative Example 3) resulted in poor recoverability. .
Moreover, the thing of an Example is naturally comparative with respect to the comparative example 3 which the vegetable water after the cooking process complete | finished with the superheated steam without supplying water | moisture content, the comparative example 2 cooked with saturated steam, Higher than the water content of potatoes.
上記各サンプルに沸騰水を注加後３０秒後に喫食したが、復元率のデータ以上に食感には大きな差が見られた。すなわち、比較例１，２，３のジャガイモはいずれも熱湯が浸透していないと思われる白い部分が存在し、芯のある食感であったが、実施例１，２のジャガイモは全体的に透明感があり、中心部まで湯戻りしていてホクホクしたおいしいものであった。 The samples were eaten 30 seconds after pouring boiling water into the samples, but a greater difference was observed in the texture than the restoration rate data. In other words, the potatoes of Comparative Examples 1, 2 and 3 had white portions that were thought to have no penetration of hot water and had a texture with a core, but the potatoes of Examples 1 and 2 overall There was a sense of transparency, the hot water was returned to the center, and it was delicious.
実験例２（にんじんの実験例）
にんじんの皮をむき、概ね２ｃｍ角程度に乱切りしたものを野菜原料とした。
Experiment example 2 (carrot experiment example)
Carrot peeled and roughly cut into 2 cm squares were used as vegetable ingredients.
＜比較例４＞ この野菜原料を飽和蒸気で１分間蒸煮して、蒸気庫から出して６０℃の湯に１０秒間浸漬し、再び飽和蒸気で１分間蒸煮し、この操作を繰り返して、合計で飽和蒸気による蒸煮を４回、６０℃の湯浸漬を蒸煮の間に３回行い、この操作後冷水に浸漬して３０秒間水冷した。これを５重量％の重曹溶液で３分間ボイルし、水冷した後、さらにマルトース２０％の溶液で沸騰直前までボイルし、冷却、液切りした後、軽く油脂を噴霧し、冷凍庫で凍結させた後真空乾燥（ＦＤ）し、比較例４の乾燥にんじんを製造した。 <Comparative example 4> This vegetable raw material is cooked with saturated steam for 1 minute, taken out from the steamhouse, immersed in hot water at 60 ° C for 10 seconds, again cooked with saturated steam for 1 minute, this operation is repeated, and in total Steaming with saturated steam was performed 4 times, and 60 ° C. hot water immersion was performed 3 times during steaming. After this operation, it was immersed in cold water and water-cooled for 30 seconds. This was boiled with a 5% by weight sodium bicarbonate solution for 3 minutes, cooled with water, then boiled with a 20% maltose solution until just before boiling, cooled and drained, lightly sprayed with oil and fat, and frozen in a freezer. The dried carrot of Comparative Example 4 was produced by vacuum drying (FD).
＜実施例３＞ 本発明の方法として、下記の過熱蒸気処理（ａ）と、水分供給処理（ｂ）を、（ａ）（ｂ）（ａ）の順で行なった後（過熱蒸気処理２回）、以降、比較例４と同様に３０秒間水冷し、重曹溶液でのボイル、糖液でのボイル、油脂噴霧、凍結、真空凍結乾燥を行ない、実施例３の乾燥にんじんを製造した。 <Example 3> As a method of the present invention, the following superheated steam treatment (a) and moisture supply treatment (b) were performed in the order of (a), (b) and (a) (two times of superheated steam treatment). Thereafter, the mixture was cooled with water for 30 seconds in the same manner as in Comparative Example 4, and boiled with a sodium bicarbonate solution, boiled with a sugar solution, sprayed with oil, frozen, and vacuum lyophilized to produce the dried carrot of Example 3.
＜実施例４＞ さらに本発明の方法として、（ａ）（ｂ）（ａ）（ｂ）（ａ）（ｂ）（ａ）の順で行なった後（過熱蒸気処理４回）、比較例４及び実施例３と同様に３０秒間水冷し、重曹溶液でのボイル、糖液でのボイル、油脂噴霧、凍結、真空凍結乾燥を行ない、実施例４の乾燥にんじんを製造した。 <Example 4> Furthermore, as a method of the present invention, after performing in the order of (a) (b) (a) (b) (a) (b) (a) (superheated steam treatment 4 times), Comparative Example 4 Then, the mixture was cooled with water for 30 seconds in the same manner as in Example 3, and boiled with a sodium bicarbonate solution, boiled with a sugar solution, sprayed with fats and oils, frozen, and freeze-dried under vacuum to produce the dried carrot of Example 4.
＜比較例５＞ さらに、水分供給を行なわずに過熱蒸気で処理する方法として（先行の特許文献に類するもの）、実施例４における（ｂ）の水分供給処理を行なわずに（ａ）（ａ）（ａ）（ａ）、過熱蒸気処理だけを断続的に４回行なった後、水冷を行わず、冷えてから重曹溶液でのボイル、糖液でのボイル、油脂噴霧、凍結、真空凍結乾燥を行ない、比較例５の乾燥にんじんを製造した。 <Comparative Example 5> Further, as a method of treating with superheated steam without supplying water (similar to the prior patent document), (a) (a ) (A) (a), after intermittently performing only the superheated steam treatment 4 times, without cooling with water, after cooling, boil with sodium bicarbonate solution, boil with sugar solution, oil spray, freeze, vacuum freeze-dry The dried carrot of Comparative Example 5 was produced.
（ａ）野菜原料を蒸気庫内で野菜表面がさらされる温度として１７０℃蒸気流量２１０kg／ｈで吹き付けるように１分間加熱処理する
（ｂ）過熱蒸気庫から出して、６０℃の湯に１０秒間浸漬する
以上のようにして製造した比較例４，５、実施例３，４のそれぞれの乾燥にんじんの重量を測定後カップ容器に入れ、沸騰水を注いで、１０秒、３０秒、６０秒後の重量を測定し、乾燥にんじんがどれだけの水分を吸収したか、すなわち、にんじんの復元率を測定した。結果を表２に示す。
(A) Heat treatment is performed for 1 minute so that the vegetable raw material is sprayed at a steam flow rate of 210 kg / h at 170 ° C. as a temperature at which the vegetable surface is exposed in the steam chamber. (B) Take out from the superheated steam chamber for 10 seconds in hot water at 60 ° C. Immerse the dried carrots of Comparative Examples 4 and 5 and Examples 3 and 4 manufactured as described above, put them in a cup container, pour boiling water, and after 10 seconds, 30 seconds and 60 seconds The amount of water absorbed by the dried carrot, that is, the rate of carrot restoration was measured. The results are shown in Table 2.
上記各サンプルに沸騰水を注加し、１分間放置して喫食したところ、比較例４，５は吸水が悪い感じでネチャついたような食感であったが、実施例３，４のものは、吸水がよくネチャついた感がなく、にんじんを茹でた時そのものに近い食感であった。 When boiling water was poured into each of the above samples and left to eat for 1 minute, Comparative Examples 4 and 5 had a texture that was sticky due to poor water absorption, but those of Examples 3 and 4 The water absorption was not sticky and it was close to the texture when boiled carrots.
実験例３（タマネギの実験例）
タマネギをくし切りにし、概ね長さ４０ｍｍ、幅５〜２０ｍｍ程度の切片としたものを野菜原料とした。
Experimental Example 3 (Onion Experimental Example)
The onion was cut into pieces and roughly cut into pieces having a length of about 40 mm and a width of about 5 to 20 mm was used as a vegetable raw material.
＜比較例６＞ この野菜原料を５％重曹溶液で５分間ボイルし、飽和蒸気で１分間蒸煮して、蒸気庫から出して６０℃の湯に１０秒間浸漬し、再び飽和蒸気で１分間蒸煮し、この操作を繰り返して、合計で飽和蒸気による蒸煮を４回、６０℃の湯浸漬を蒸煮の間に３回行い、この操作後冷水に浸漬して３分間水冷した。これをグルコースと乳化剤各３％の溶液に３０分浸漬し、液切りした後、冷凍庫で凍結させた後真空乾燥（ＦＤ）し、比較例６の乾燥タマネギを製造した。 <Comparative example 6> This vegetable raw material is boiled for 5 minutes with a 5% baking soda solution, cooked with saturated steam for 1 minute, taken out of the steamhouse and immersed in hot water at 60 ° C for 10 seconds, and again steamed with saturated steam for 1 minute. Then, this operation was repeated, and steaming with saturated steam was performed 4 times in total, and 60 ° C. hot water immersion was performed 3 times during the steaming, and after this operation, it was immersed in cold water and water-cooled for 3 minutes. This was immersed in a solution containing 3% of glucose and an emulsifier for 30 minutes, drained, frozen in a freezer, and then vacuum dried (FD) to produce a dried onion of Comparative Example 6.
＜実施例５＞ 本発明の方法として、比較例６同様に重曹溶液でボイルし、これを下記の過熱蒸気処理（ａ）と、水分供給処理（ｂ）を、（ａ）（ｂ）（ａ）の順で行なった後（過熱蒸気処理２回）、以降、比較例６と同様に３分間水冷、糖と乳化剤の溶液への浸漬、真空凍結乾燥を行い、実施例５の乾燥タマネギを製造した。 <Example 5> As a method of the present invention, it was boiled with a sodium bicarbonate solution in the same manner as in Comparative Example 6, and the following superheated steam treatment (a) and moisture supply treatment (b) were performed as follows: (a) (b) (a ) In this order (superheated steam treatment twice), and thereafter water-cooled for 3 minutes, immersed in a solution of sugar and emulsifier, and vacuum freeze-dried in the same manner as in Comparative Example 6 to produce the dried onion of Example 5. did.
＜実施例６＞ さらに本発明の方法として、（ａ）（ｂ）（ａ）（ｂ）（ａ）（ｂ）（ａ）の順で行なった後（過熱蒸気処理４回）、比較例６及び実施例５と同様に３分間水冷、糖と乳化剤の溶液への浸漬、真空凍結乾燥を行い、実施例６の乾燥タマネギを製造した。 <Example 6> Further, as a method of the present invention, after performing in the order of (a) (b) (a) (b) (a) (b) (a) (superheated steam treatment 4 times), Comparative Example 6 was performed. In the same manner as in Example 5, water-cooling for 3 minutes, immersion in a solution of sugar and emulsifier, and vacuum freeze-drying were performed to produce the dried onion of Example 6.
＜比較例７＞ さらに、水分供給処理を行なわずに過熱蒸気で処理する方法として、実施例６における（ｂ）の水分供給処理を行なわずに（先行の特許文献に類するもの）、過熱蒸気処理だけを断続的に４回行なった後（ａ）（ａ）（ａ）（ａ）、３分間の水冷を行わず、冷えてから、比較例６及び実施例５，６と同様に、糖と乳化剤の溶液への浸漬、真空凍結乾燥を行い、比較例７の乾燥タマネギを製造した。 <Comparative example 7> Furthermore, as a method of processing with superheated steam without performing water supply processing, without performing the water supply processing of (b) in Example 6 (similar to the preceding patent document), superheated steam processing is performed. (A), (a), (a), (a), and after 3 minutes of water cooling, without cooling, the same as in Comparative Example 6 and Examples 5 and 6, The emulsifier was immersed in a solution and vacuum freeze-dried to produce a dried onion of Comparative Example 7.
（ａ）野菜原料を蒸気庫内で野菜表面がさらされる温度として１７０℃蒸気流量２１０kg／ｈで吹き付けるように１分間加熱処理する
（ｂ）過熱蒸気庫から出して、６０℃の湯に１０秒間浸漬する
以上のようにして製造した比較例６，７、実施例５，６のそれぞれの乾燥タマネギの重量を測定後カップ容器に入れ、沸騰水を注いで、１０秒、３０秒、６０秒後の重量を測定し、乾燥タマネギがどれだけの水分を吸収したか、すなわち、タマネギの復元率を測定した。結果を表３に示す。
(A) Heat treatment is performed for 1 minute so that the vegetable raw material is sprayed at a steam flow rate of 210 kg / h at 170 ° C. as a temperature at which the vegetable surface is exposed in the steam chamber. (B) Take out from the superheated steam chamber for 10 seconds in hot water at 60 ° C. Immerse the dried onions of Comparative Examples 6 and 7 and Examples 5 and 6 produced as described above, put them in a cup container, pour boiling water, and after 10 seconds, 30 seconds and 60 seconds Was measured, and how much moisture the dried onion absorbed, that is, the onion restoration rate was measured. The results are shown in Table 3.
上記各サンプルに沸騰水を注加し、１分間放置して喫食したところ、比較例６，７は生っぽい感じがあったのに対し、実施例５，６のものは、タマネギを加熱したときそのものの食感、風味に近く、甘味にも優れていた。 When boiling water was poured into each of the above samples and left to eat for 1 minute, Comparative Examples 6 and 7 had a raw feeling, whereas those of Examples 5 and 6 were heated onions. It was close to the texture and flavor of the time itself, and was excellent in sweetness.
実験例４ （過熱蒸気条件の異なる実施例）
ジャガイモの表皮をむき、約２５×２５×２５ｍｍ角のサイコロ状に切断したものを野菜原料とした。
Experimental Example 4 (Examples with different superheated steam conditions)
A potato skin was peeled and cut into approximately 25 × 25 × 25 mm square dice as vegetable raw materials.
＜実施例７＞ 本発明の方法として、下記の過熱蒸気処理（ａ）において庫内温度（野菜表面のさらされる温度）を１５０℃とし、水分供給処理（ｂ）を、（ａ）（ｂ）（ａ）（ｂ）（ａ）の順で行なった後（過熱蒸気処理３回）、以降実施例１と同様にして、フライし、実施例７の乾燥ジャガイモを製造した。 <Example 7> As a method of the present invention, in the following superheated steam treatment (a), the internal temperature (temperature at which the vegetable surface is exposed) is set to 150 ° C., and the water supply treatment (b) is performed as (a) (b). (A) After performing in order of (b) (a) (superheated steam process 3 times), it fried similarly to Example 1 after that and the dried potato of Example 7 was manufactured.
＜実施例８＞ 上記実施例７の過熱蒸気処理を１７０℃とし、その他については実施例７と同様にして実施例８の乾燥ジャガイモを製造した。 <Example 8> The dried potato of Example 8 was manufactured in the same manner as in Example 7 except that the superheated steam treatment in Example 7 was set to 170 ° C.
＜実施例９＞ 上記実施例７の過熱蒸気処理を１９０℃とし、その他については実施例７と同様にして実施例９の乾燥ジャガイモを製造した。 <Example 9> The dried potato of Example 9 was manufactured in the same manner as in Example 7 except that the superheated steam treatment in Example 7 was set to 190 ° C.
（ａ）野菜原料を蒸気庫内で野菜表面がさらされる温度として１７０℃蒸気流量２１０kg／ｈで吹き付けるように１分間加熱処理する
（ｂ）過熱蒸気庫から出して、６０℃の水に１０秒間浸漬する
以上のようにして製造した実施例７，８，９それぞれの乾燥ジャガイモと、比較のために実験１で作成した比較例２の乾燥ジャガイモをそれぞれカップ状容器に入れ、熱湯を注加して３０秒間放置して喫食した。
その結果、実施例７，８，９の乾燥ジャガイモは、比較例２の乾燥ジャガイモに見られたような中心部の白い部分が無く透明な感じで、中まで湯が通って湯戻りし、ホクホクしたおいしいものであった。
(A) The vegetable raw material is heat-treated for 1 minute so as to be sprayed at a steam flow rate of 210 kg / h at 170 ° C as the temperature at which the vegetable surface is exposed in the steamhouse. (B) Take out from the superheated steamhouse for 10 seconds in water at 60 ° C. Dipping Each of the dried potatoes of Examples 7, 8, and 9 manufactured as described above and the dried potato of Comparative Example 2 prepared in Experiment 1 for comparison are put in cup-shaped containers, respectively, and hot water is added thereto. For 30 seconds.
As a result, the dried potatoes of Examples 7, 8, and 9 had no white portion at the center as seen in the dried potatoes of Comparative Example 2 and had a transparent feeling. It was delicious.
＜実施例１０＞
ジャガイモの表皮をむき、約２５×２５×２５ｍｍ角のサイコロ状に切断し、先の比較例１と同様に１０分間熱湯でボイルして、水冷、水切りし、急速凍結して冷凍した。
ボイルしただけの上記ジャガイモは、実験例１によって満足する復元性を有さないものであったので、ボイルしたジャガイモに過熱蒸気による加熱処理を施した。
<Example 10>
The potato skin was peeled and cut into dice of about 25 × 25 × 25 mm square, boiled with hot water for 10 minutes as in Comparative Example 1, water-cooled, drained, quickly frozen and frozen.
Since the above boiled potatoes did not have the restorability satisfied by Experimental Example 1, the boiled potatoes were subjected to heat treatment with superheated steam.
すなわち、当該ボイルしたジャガイモを解凍後、これを蒸気庫内で野菜表面がさらされる温度として１７０℃蒸気流量２１０kg／ｈで吹き付けるように過熱蒸気で１分間加熱処理した。次いで、すぐに蒸気庫から出して６０℃の水に１０秒間浸漬した。以降、比較例例１と同様にしてフライし、実施例１０の乾燥ジャガイモを製造した。 That is, after thawing the boiled potato, it was heat-treated with superheated steam for 1 minute so that it was sprayed at a steam flow rate of 210 kg / h at 170 ° C. as a temperature at which the vegetable surface was exposed in the steamhouse. Next, it was immediately taken out of the vapor chamber and immersed in water at 60 ° C. for 10 seconds. Thereafter, the potato was fried in the same manner as in Comparative Example 1 to produce the dried potato of Example 10.
以上のようにして製造した実施例１０の乾燥ジャガイモの重量を測定した後カップ容器に入れ、沸騰水を注いで、１０秒、３０秒後の重量を測定し、乾燥ジャガイモがどれだけの水分を吸収したか、すなわち、ジャガイモの復元率（倍）を測定した。結果を実験１の比較例１（ボイル１０分）との比較データとして表４に示す。 After measuring the weight of the dried potato of Example 10 manufactured as described above, it was put in a cup container, poured with boiling water, measured for the weight after 10 seconds and 30 seconds, and how much moisture the dried potato had. Absorbed, that is, the recovery rate (times) of potatoes was measured. The results are shown in Table 4 as comparison data with Comparative Example 1 (Boil 10 minutes) in Experiment 1.
表４の通り１０分間ボイルしただけの比較例１に比べて、実施例１０の復元率はかなり良いものであった。また熱湯注加３０秒後の食感も、比較例１のような湯戻りしていない芯のある食感ではなく、好ましいものであった。 As shown in Table 4, the restoration rate of Example 10 was considerably better than that of Comparative Example 1 in which boiling was performed for 10 minutes. Also, the texture after 30 seconds of pouring hot water was not a texture with a core that did not return to hot water as in Comparative Example 1, but was preferable.
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