JP7065640B2 - Manufacturing method of freeze-dried fruits and vegetables - Google Patents
Manufacturing method of freeze-dried fruits and vegetables Download PDFInfo
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Description
本発明は、果実や野菜等の青果を凍結乾燥させた凍結乾燥青果の製造方法に関する。 The present invention relates to a method for producing freeze-dried fruits and vegetables obtained by freeze-drying fruits and vegetables such as fruits and vegetables.
この種の従来技術として、生鮮いちごや生鮮りんご等の生鮮果実をそのまま凍結乾燥させた凍結乾燥果実がある。かかる凍結乾燥果実は、果実本来の香りや酸味、風味等を比較的良く保持しているため、単なる保存用としてだけでなく、スナック菓子のようにそのまま食したり、あるいは、菓子やケーキのトッピングとして使用したり、さらには、チョコレートでコーティングしてチョコレート菓子の原材料として使用されるなど、幅広く利用されている（例えば特許文献１）。
また、果実以外にも、生鮮野菜を凍結乾燥させた凍結乾燥野菜も知られている。
As a conventional technique of this kind, there is freeze-dried fruit obtained by freeze-drying fresh fruits such as fresh strawberries and fresh apples as they are. Since such freeze-dried fruits retain the original aroma, acidity, flavor, etc. of the fruits relatively well, they can be eaten as they are like snacks, or used as toppings for confectionery and cakes, not only for preservation. Furthermore, it is widely used as a raw material for chocolate confectionery by coating it with chocolate (for example, Patent Document 1).
In addition to fruits, freeze-dried vegetables obtained by freeze-drying fresh vegetables are also known.
このような従来の凍結乾燥果実や凍結乾燥野菜は、生の果実や野菜をそのまま、あるいは、適宜大きさにカットしたりスライスしたりした上で、凍結乾燥させることによって製造される。 Such conventional freeze-dried fruits and vegetables are produced by raw fruits and vegetables as they are, or by cutting or slicing them into appropriate sizes and then freeze-drying them.
しかしながら、生鮮果実や生鮮野菜を単に凍結乾燥しただけの凍結乾燥果実や凍結乾燥野菜は、パサパサした食感で食べ応えがなく、また、喫食時に唾液が奪われて口内に付着し、不快感を覚えるという問題があった。 However, freeze-dried fruits and freeze-dried vegetables, which are simply freeze-dried fresh fruits and vegetables, have a dry texture and are unresponsive to eating, and saliva is deprived during eating and adheres to the mouth, causing discomfort. There was a problem of remembering.
このような課題を解決するために、本出願人は、以前、特許文献２に記載の技術を提案した。特許文献２に記載の従来技術は、果実をそのまま凍結乾燥するのではなく、果肉を一旦潰してペースト状にし、それに牛乳やファットスプレッド等の脂質含有材料を混合したものを凍結乾燥することにより凍結乾燥果実を製造するというものである。特許文献２に記載の従来技術によれば、口に入れたときに口中の水分が吸い取られるような感じがせず、口溶けの良好な凍結乾燥果実を得ることができる。 In order to solve such a problem, the applicant has previously proposed the technique described in Patent Document 2. In the prior art described in Patent Document 2, the fruit is not freeze-dried as it is, but the fruit pulp is once crushed into a paste, and a mixture of a lipid-containing material such as milk or fat spread is freeze-dried. It is about producing dried fruits. According to the prior art described in Patent Document 2, it is possible to obtain freeze-dried fruits having good melting in the mouth without feeling that the water in the mouth is absorbed when the fruit is put in the mouth.
しかしながら、特許文献２に記載の従来技術は、果肉を潰してペースト状にしなければならず、果肉をそのまま利用するものではない点で依然改良の余地があった。 However, the prior art described in Patent Document 2 still has room for improvement in that the flesh must be crushed into a paste and the flesh is not used as it is.
また、特許文献２に記載の従来技術は、口中の水分が吸い取られるような不快感は軽減できるものの、口溶けの良さを重視している点で、パリッとした歯応えのある食感を目的とするものとは自ずと発明の観点が相違しており、この点でも改良の余地があった。 Further, the prior art described in Patent Document 2 aims at a crispy and crunchy texture in that it emphasizes good melting in the mouth, although it can reduce the discomfort that water in the mouth is absorbed. The viewpoint of the invention was naturally different from that of the one, and there was room for improvement in this respect as well.
本発明は、かかる課題を解決するためになされたものであり、従来の凍結乾燥果実や凍結乾燥野菜が有していた、パサパサした食感や口中の水分が奪われるような不快感を軽減し、パリッとした歯応えのある食感を有する凍結乾燥果実及び凍結乾燥野菜の製造方法を提供することを目的とする。 The present invention has been made to solve such a problem, and alleviates the unpleasant sensation of the dry texture and the deprivation of water in the mouth, which are possessed by conventional freeze-dried fruits and freeze-dried vegetables. It is an object of the present invention to provide a method for producing freeze-dried fruits and freeze-dried vegetables having a crispy and crunchy texture.
本発明者らは、果実や野菜を一旦凍結乾燥させた後、加湿し、その後再び凍結乾燥させれば、口中の水分が奪われるような不快感がなくパリッとした歯応えのある食感を有する凍結乾燥果実や凍結乾燥野菜が得られることを見出した。本発明は、かかる知見に基づいてなされたものであり、以下の工程で製造することを特徴とする。 The present inventors have a crispy and crunchy texture without the discomfort of depriving the mouth of water by freeze-drying fruits and vegetables, humidifying them, and then freeze-drying them again. We have found that freeze-dried fruits and freeze-dried vegetables can be obtained. The present invention has been made based on such findings, and is characterized by being manufactured by the following steps.
すなわち、本発明の凍結乾燥青果の製造方法は、以下の工程（ａ）～（ｄ）を含むことを特徴とする。
（ａ）青果を予備凍結させる予備凍結工程、
（ｂ）予備凍結させた青果を凍結乾燥する第１の凍結乾燥工程、
（ｃ）上記凍結乾燥させた青果を加湿する加湿工程、
（ｄ）上記加湿させた青果を圧縮成形することなく再度凍結乾燥させる第２の凍結乾燥工程。
That is, the method for producing freeze-dried fruits and vegetables of the present invention is characterized by including the following steps (a) to (d).
(A) Pre-freezing step of pre-freezing fruits and vegetables,
(B) First freeze-drying step of freeze-drying pre-frozen fruits and vegetables,
(C) A humidifying step of humidifying the freeze-dried fruits and vegetables,
(D) A second freeze-drying step of freeze-drying the humidified fruits and vegetables again without compression molding .
ここで「青果」とは「野菜と果物の総称」（大辞林第三版）とされていることから、本明細書においても、「青果」の語は野菜と果実の両方を含む意味で使用する。 Here, since "vegetables" is a general term for "vegetables and fruits" (Daijirin 3rd edition), the term "vegetables" is also used in this specification to mean both vegetables and fruits. ..
本発明の正確な作用機序は詳らかではないが、第１回目の凍結乾燥工程後に加湿工程を入れることで果実や野菜が収縮し、組織が密になるためではないかと考えられる。このように組織が収縮して密になったものを再び凍結乾燥させることにより、パリッとした歯応えのある食感が生まれるものと推測される。 Although the exact mechanism of action of the present invention is not clear, it is considered that the fruit and vegetables shrink and the tissue becomes dense by adding the humidification step after the first freeze-drying step. It is presumed that a crispy and crunchy texture is produced by freeze-drying the tissue that has contracted and become dense again.
本発明の好適な実施形態の一つでは、前記加湿工程は、前記第１の凍結乾燥工程後の青果を加温・加湿雰囲気下に放置して加湿することにより実施される。 In one of the preferred embodiments of the present invention, the humidification step is carried out by leaving the fruits and vegetables after the first freeze-drying step in a warming / humidifying atmosphere to humidify them.
また、本発明の好適な実施形態の一つでは、前記加湿工程後の青果の水分含有率が１４～２７重量％となるように実施される。 Further, in one of the preferred embodiments of the present invention, the moisture content of the fruits and vegetables after the humidification step is 14 to 27% by weight.
本発明によれば、パサパサした食感や口中の水分が奪われるような不快感を軽減して、パリッとした歯応えのある食感を有する凍結乾燥青果を得ることができる。 According to the present invention, it is possible to obtain freeze-dried fruits and vegetables having a crispy and crunchy texture by reducing the dry texture and the discomfort that the water in the mouth is deprived.
以下、本発明の実施形態について説明する。但し、本発明は以下の実施形態に限定されるものではない。 Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to the following embodiments.
〔１〕青果
本発明で使用する青果は、生鮮品であってもよいし、冷凍品であってもよい。あるいは、糖でコーティングされたものや、糖蜜やシロップなどの調味液に浸漬されたものなど、味付けされたものであってもよい。味付け用の調味液には、さらに酸味料や酸化防止剤等を加えてもよい。調味液に浸漬して味付けする場合は、適宜時間（例えば１時間～１晩）、青果を調味液に浸漬させればよい。
[1] Fruits and vegetables The fruits and vegetables used in the present invention may be fresh products or frozen products. Alternatively, it may be seasoned, such as one coated with sugar or one soaked in a seasoning liquid such as molasses or syrup. An acidulant, an antioxidant or the like may be further added to the seasoning liquid for seasoning. When the seasoning is to be soaked in the seasoning liquid, the fruits and vegetables may be soaked in the seasoning liquid for an appropriate time (for example, 1 hour to overnight).
青果の種類は特に限定されない。例えば、果実としては、いちご、ぶどう、パイナップル、バナナ、もも、キウイ、りんごなどを例示することができる。また、野菜としては、カボチャ、ニンジン、さつまいもなどを例示することができる。これらを所望の大きさにカットしたりスライスしたりして使用するが、もとの大きさが小さい場合は、まるごと使用してもよい。また、喫食に適さない皮や種子等の不要部分は予め取り除く等の下処理をしておくことが好ましい。 The types of fruits and vegetables are not particularly limited. For example, examples of fruits include strawberries, grapes, pineapples, bananas, thighs, kiwis, and apples. Moreover, as a vegetable, pumpkin, carrot, sweet potato and the like can be exemplified. These are cut or sliced to a desired size and used, but if the original size is small, the whole may be used. In addition, it is preferable to perform pretreatment such as removing unnecessary parts such as skins and seeds that are not suitable for eating in advance.
〔２〕予備凍結工程（ａ）
上記のようにして準備した青果を常法により予備凍結する。予備凍結の方法は特に限定されないが、一例としては、冷凍庫内に一晩入れて凍結させるという方法を挙げることができる。予備凍結工程では、青果に含まれる自由水を完全に凍結させることが好ましい。
[2] Preliminary freezing step (a)
The fruits and vegetables prepared as described above are pre-frozen by a conventional method. The method of pre-freezing is not particularly limited, and one example is a method of placing the product in a freezer overnight to freeze it. In the preliminary freezing step, it is preferable to completely freeze the free water contained in the fruits and vegetables.
〔３〕第１の凍結乾燥工程（ｂ）
上記のようにして予備凍結させた青果を常法により減圧（真空）下で水分（氷）を昇華させて凍結乾燥させる。従来の凍結乾燥果実や凍結乾燥野菜は、このようにして製造されていた。この第１回目の凍結乾燥工程後の青果の水分含有率は１７重量％以下が好ましく、より好ましくは１０重量％以下である。一般的な凍結乾燥品の水分含有率は概ねこの範囲に収まるので、この第１の凍結乾燥工程では通常どおりの方法で凍結乾燥させればよい。
[3] First freeze-drying step (b)
The fruits and vegetables pre-frozen as described above are freeze-dried by sublimating water (ice) under reduced pressure (vacuum) by a conventional method. Conventional freeze-dried fruits and freeze-dried vegetables have been produced in this way. The water content of the fruits and vegetables after the first freeze-drying step is preferably 17% by weight or less, more preferably 10% by weight or less. Since the water content of a general freeze-dried product is generally within this range, the first freeze-drying step may be freeze-dried by a usual method.
〔４〕加湿工程（ｃ）
上記のようにして凍結乾燥させた青果を次に加湿する。加湿する方法としては、第１の凍結乾燥工程で使用した真空下の凍結乾燥釜内に別途ボイラーで焚いた水蒸気を供給して加湿してもよいし、凍結乾燥釜から一旦青果を取り出して恒温恒湿機などにより常圧下で加湿してもよい。いずれにしても、前記第１の凍結乾燥工程が終了した青果を加温・加湿雰囲気下に放置することにより加湿することが好ましい。
[4] Humidification step (c)
The fruits and vegetables freeze-dried as described above are then humidified. As a method of humidifying, steam separately heated by a boiler may be supplied to the freeze-drying kettle under vacuum used in the first freeze-drying step to humidify, or fruits and vegetables are once taken out from the freeze-drying kettle and kept at a constant temperature. Humidification may be performed under normal pressure with a humidifier or the like. In any case, it is preferable to humidify the fruits and vegetables after the first freeze-drying step by leaving them in a warming / humidifying atmosphere.
以上の加湿工程後の青果の水分含有率は、好ましくは１４～２７重量％であり、より好ましくは１５～２４重量％である。 The water content of fruits and vegetables after the above humidification step is preferably 14 to 27% by weight, more preferably 15 to 24% by weight.
このようにして一旦凍結乾燥させた青果を加湿すると組織が収縮して密になるという現象がみられる。これが最終製品の歯応えに影響をもたらすと考えられる。本発明者らがいちごのスライスについて行なった試験では、第１の凍結乾燥工程後、加湿工程前の段階では厚みが５．９ｍｍだったものが、加湿工程後では３．５ｍｍになっていた。また、スライス断面を含む全体の大きさも加湿工程後では収縮し全体的に小振りになっていた。 When the fruits and vegetables that have been freeze-dried in this way are humidified, the tissue shrinks and becomes dense. This is thought to affect the texture of the final product. In the test conducted by the present inventors on strawberry slices, the thickness was 5.9 mm after the first freeze-drying step and before the humidification step, but it was 3.5 mm after the humidification step. In addition, the overall size including the slice cross section also shrank after the humidification step and became small overall.
〔５〕第２の凍結乾燥工程（ｄ）
上記のようにして加湿した青果を再度凍結乾燥釜内で凍結乾燥させる。本発明の好適な実施形態の一つでは、加湿工程で加えられた水分がこの第２の凍結乾燥工程で減圧されることにより自己凍結し、そうして生成された氷結晶が昇華することにより凍結乾燥されることになる。
[5] Second freeze-drying step (d)
The fruits and vegetables moistened as described above are freeze-dried again in the freeze-drying kettle. In one of the preferred embodiments of the present invention, the water added in the humidification step is self-frozen by being depressurized in the second freeze-drying step, and the ice crystals thus produced are sublimated. It will be freeze-dried.
但し、本発明は、かかる実施形態に限定されない。すなわち、自己凍結ではなく、再度予備凍結を行うことによって氷結晶を形成してもよい。具体的には、加湿工程が終了した青果をそのまま凍結乾燥釜内に入れて自己凍結させるのではなく、第２の凍結乾燥工程前に第２回目の予備凍結工程を入れ、この第２回目の予備凍結工程において冷凍庫等を使用して水分を凍結させ、それを第２の凍結乾燥工程で昇華させることにより凍結乾燥させることもできる。つまり、本発明では、第２の凍結乾燥工程において昇華される氷結晶の形成手段は、自己凍結の場合に限らず、予備凍結（第２回目の予備凍結）による場合も含まれる。 However, the present invention is not limited to such an embodiment. That is, ice crystals may be formed by performing preliminary freezing again instead of self-freezing. Specifically, instead of putting the fruits and vegetables that have completed the humidification step into the freeze-drying pot as they are and self-freezing, a second preliminary freezing step is put in before the second freeze-drying step, and this second time. It is also possible to freeze-dry by freezing the water using a freezer or the like in the preliminary freezing step and sublimating it in the second freeze-drying step. That is, in the present invention, the means for forming ice crystals sublimated in the second freeze-drying step is not limited to the case of self-freezing, but also includes the case of pre-freezing (second pre-freezing).
第２の凍結乾燥工程後の青果の水分含有率は従来の凍結乾燥青果の水分含有率と同程度であればよく、概ね５重量％以下とするのが好ましい。 The water content of the fruits and vegetables after the second freeze-drying step may be about the same as the water content of the conventional freeze-dried fruits and vegetables, and is preferably about 5% by weight or less.
以上のようにして得られた本発明の凍結乾燥青果は、パリッとした歯応えがあり、口に含んでも口内の水分が吸い取られるような不快感がない。このため、そのままスナック菓子のように喫食に供してもよいし、菓子やケーキ、サラダなどのトッピング材料として使用してもよい。さらに、一旦パウダー状にした後打錠して清涼菓子などの錠菓として成形してもよいし、チョコレートでコーティングしてチョコレート菓子用の原材料として利用してもよい。 The freeze-dried fruits and vegetables of the present invention obtained as described above have a crisp texture, and even if they are contained in the mouth, there is no discomfort that the water in the mouth is absorbed. Therefore, it may be used as it is for eating like a snack confectionery, or it may be used as a topping material for confectionery, cakes, salads, and the like. Further, it may be powdered and then locked to form a confectionery such as a refreshing confectionery, or it may be coated with chocolate and used as a raw material for chocolate confectionery.
以下、本発明の実施例について説明する。但し、以下の実施例はあくまで一例であり、本発明は以下のものに限定されるものではない。
なお、以下においては、特に断らない限り、％は重量％を表す。また、表関係は明細書の末尾に纏めて記載する。
Hereinafter, examples of the present invention will be described. However, the following examples are merely examples, and the present invention is not limited to the following.
In the following,% represents weight% unless otherwise specified. In addition, the table relations are summarized at the end of the specification.
《いちご》
〔１〕実施例１の製造
青果原料として生鮮いちごを使用し、ヘタを取り除く等の下処理をした後、水洗し、厚さ７ｍｍの大きさにスライスした（以下、これを「スライスいちご」という）。
別途、水８００重量部に、上白糖２００重量部、酸化防止剤（ビタミンＥ）１重量部、酸味料（クエン酸）４重量部を加えて均一に混合した調味液を準備し、それにスライスいちごを浸漬させた。
"Strawberry"
[1] Production of Example 1 Fresh strawberries were used as a raw material for fruits and vegetables, and after pretreatment such as removing calyx, they were washed with water and sliced to a thickness of 7 mm (hereinafter, this is referred to as "sliced strawberries"). ).
Separately, add 200 parts by weight of white sugar, 1 part by weight of antioxidant (vitamin E), and 4 parts by weight of acidulant (citric acid) to 800 parts by weight of water to prepare a seasoning liquid that is uniformly mixed, and sliced strawberries. Was soaked.
このようにして味付けしたスライスいちごをトレーに盛り、冷凍庫に１晩入れて完全に凍結させた（予備凍結工程）。
次いで、これを凍結乾燥釜に入れて凍結乾燥させた（第１の凍結乾燥工程）。乾燥条件は、周囲気圧６５Ｐａ、棚温度０℃で１時間、次いで棚温度を８０℃に上げて１時間、その後は棚温度５０度で完全に乾燥するまでというものである。この第１の凍結乾燥工程後のスライスいちごの水分含有率は１．５％であった。
The sliced strawberries seasoned in this way were placed on a tray and placed in a freezer overnight to completely freeze them (preliminary freezing step).
Then, this was put in a freeze-drying kettle and freeze-dried (first freeze-drying step). The drying conditions are such that the ambient air pressure is 65 Pa, the shelf temperature is 0 ° C. for 1 hour, then the shelf temperature is raised to 80 ° C. for 1 hour, and then the shelf temperature is 50 ° C. for complete drying. The water content of the sliced strawberries after this first freeze-drying step was 1.5%.
このようにして凍結乾燥させたスライスいちごを、温度７０℃、相対湿度７５％、常圧という加温・加湿雰囲気下に３０分放置して加湿した（加湿工程）。加湿工程後のスライスいちごの水分含有率は１９％であった。 The sliced strawberry freeze-dried in this manner was left to humidify for 30 minutes in a warming / humidifying atmosphere having a temperature of 70 ° C., a relative humidity of 75%, and a normal pressure (humidification step). The water content of the sliced strawberries after the humidification step was 19%.
次いでこれを再び凍結乾燥釜内で凍結乾燥させた（第２の凍結乾燥工程）。乾燥条件は、周囲気圧６５Ｐａ，棚温度５０度で完全に乾燥するまでというものである。この第２の凍結乾燥工程後のスライスいちごの水分含有率は１．５％であった。
以上のようにして得られた凍結乾燥いちごを実施例１とした。
Then, this was freeze-dried again in the freeze-drying kettle (second freeze-drying step). The drying conditions are until it is completely dried at an ambient air pressure of 65 Pa and a shelf temperature of 50 degrees. The water content of the sliced strawberries after this second freeze-drying step was 1.5%.
The freeze-dried strawberry obtained as described above was designated as Example 1.
〔２〕比較例１－１の製造
比較例１－１は、実施例１において第１の凍結乾燥工程が終了した段階のものを試料としたものである。つまり、比較例１－１は、第１の凍結乾燥工程までは実施例１と同じで、その後は加湿工程も第２の凍結乾燥工程も行わなかったものである。この比較例１－１が一般的な従来技術に相当する。比較例１－１の水分含有率は１．５％であった。
[2] Production of Comparative Example 1-1 Comparative Example 1-1 is a sample of Example 1 at the stage where the first freeze-drying step is completed. That is, Comparative Example 1-1 is the same as that of Example 1 until the first freeze-drying step, and after that, neither the humidification step nor the second freeze-drying step is performed. This Comparative Example 1-1 corresponds to a general conventional technique. The water content of Comparative Example 1-1 was 1.5%.
〔３〕比較例１－２の製造
比較例１－２は、実施例１において加湿工程が終了した段階のものを試料としたものである。言い換えれば、比較例１－２は、加湿工程までは実施例１と同じで、その後第２の凍結乾燥工程を行なわなかったものに相当する。比較例１－２の水分含有率は１９％であった。
[3] Production of Comparative Example 1-2 Comparative Example 1-2 is a sample of Example 1 at the stage where the humidification step is completed. In other words, Comparative Example 1-2 is the same as that of Example 1 until the humidification step, and then corresponds to the one in which the second freeze-drying step was not performed. The water content of Comparative Example 1-2 was 19%.
〔４〕実施例１及び比較例１－１・１－２の評価
以上のようにして製造した実施例１及び比較例１－１・１－２について、その「食感」及び「外観」を官能試験により評価した。官能試験は３名のパネラーにより行い、「食感」及び「外観」のいずれについても５段階で評価して、その平均値をそれぞれの評点とした。評価基準は表１のとおりである。そして、「食感」及び「外観」の各評点の合計値を「総合評価」とした。
[4] Evaluation of Example 1 and Comparative Examples 1-1 and 1-2 The "texture" and "appearance" of Examples 1 and 1-1 and 1-2 manufactured as described above are described. It was evaluated by a sensory test. The sensory test was conducted by three panelists, and both "texture" and "appearance" were evaluated on a five-point scale, and the average value was used as the respective score. The evaluation criteria are as shown in Table 1. Then, the total value of each score of "texture" and "appearance" was defined as "comprehensive evaluation".
評価結果は表２に示すとおりである。なお、表２中、「ＦＤ」との記載は凍結乾燥処理を行ったことを意味する。
実施例１は、「食感」及び「外観」のいずれにおいても評価が高く、「総合評価」において最も評点が高かった。パリッとした歯応えがあり、口に含んでも口内の水分が吸い取られるような不快感がなかった。
これに対して、比較例１－１は、「外観」においては最も評価が高かったが、食感がパリッとせず、口内に付着した。
さらに、比較例１－２は、「食感」及び「外観」のいずれにおいても最低評価で、「総合評価」においても最も評価が低かった。加湿工程の段階で終わっているので食感がネチネチしており、とても食べられなかった。
The evaluation results are shown in Table 2. In addition, in Table 2, the description of "FD" means that freeze-drying treatment was performed.
Example 1 had a high evaluation in both "texture" and "appearance", and had the highest score in "comprehensive evaluation". It had a crispy texture, and there was no discomfort that the water in the mouth was absorbed even if it was contained in the mouth.
On the other hand, Comparative Example 1-1 had the highest evaluation in terms of "appearance", but the texture was not crisp and adhered to the mouth.
Further, Comparative Example 1-2 had the lowest evaluation in both "texture" and "appearance", and the lowest evaluation in "comprehensive evaluation". Since it was finished at the stage of the humidification process, the texture was sticky and I couldn't eat it very much.
《その他の果実及び野菜について》
上記試験では青果原料としていちごを使用したが、それに代えて、様々な青果を原料に使用して試験した。ここでは、ぶどう、カボチャ、ニンジン、さつまいも、バナナ、もも、キウイについて試験した。
<< About other fruits and vegetables >>
In the above test, strawberries were used as a raw material for fruits and vegetables, but instead, various fruits and vegetables were used as raw materials for the test. Here we tested grapes, pumpkins, carrots, sweet potatoes, bananas, thighs and kiwis.
〔１〕ぶどう
生鮮なぶどうを水洗し、皮等の不要な部分を取り除いて下処理した後、トレーに盛って冷凍庫で予備凍結させた。予備凍結後、第１の凍結乾燥工程、加湿工程、第２の凍結乾燥工程を経て得られたものを実施例２とし、第１の凍結乾燥工程で終了したものを比較例２とした。
[1] Grape Fresh grapes were washed with water, unnecessary parts such as skins were removed and prepared, and then placed on a tray and pre-frozen in a freezer. After the preliminary freezing, the one obtained through the first freeze-drying step, the humidifying step, and the second freeze-drying step was designated as Example 2, and the one completed in the first freeze-drying step was designated as Comparative Example 2.
〔２〕カボチャ
生鮮なカボチャを水洗し、皮等の不要な部分を取り除いて下処理した後、スライスし、トレーに盛って冷凍庫で予備凍結させた。予備凍結後、第１の凍結乾燥工程、加湿工程、第２の凍結乾燥工程を経て得られたものを実施例３とし、第１の凍結乾燥工程で終了したものを比較例３とした。
[2] Pumpkin Fresh pumpkin was washed with water, unnecessary parts such as skins were removed and prepared, then sliced, placed on a tray and pre-frozen in a freezer. After the preliminary freezing, the one obtained through the first freeze-drying step, the humidifying step, and the second freeze-drying step was designated as Example 3, and the one completed in the first freeze-drying step was designated as Comparative Example 3.
〔３〕ニンジン
生鮮なニンジンを水洗し、皮等の不要な部分を取り除いて下処理した後、スライスし、トレーに盛って冷凍庫で予備凍結させた。予備凍結後、第１の凍結乾燥工程、加湿工程、第２の凍結乾燥工程を経て得られたものを実施例４とし、第１の凍結乾燥工程で終了したものを比較例４とした。
[3] Carrots Fresh carrots were washed with water to remove unnecessary parts such as skins, pretreated, sliced, placed on a tray, and pre-frozen in a freezer. After the preliminary freezing, the one obtained through the first freeze-drying step, the humidifying step, and the second freeze-drying step was designated as Example 4, and the one completed in the first freeze-drying step was designated as Comparative Example 4.
〔４〕さつまいも
生鮮なさつまいもを水洗し、皮等の不要な部分を取り除いて下処理した後、スライスし、トレーに盛って冷凍庫で予備凍結させた。予備凍結後、第１の凍結乾燥工程、加湿工程、第２の凍結乾燥工程を経て得られたものを実施例５とし、第１の凍結乾燥工程で終了したものを比較例５とした。
[4] Sweet potatoes Fresh sweet potatoes were washed with water to remove unnecessary parts such as skins, pretreated, sliced, placed on a tray, and pre-frozen in a freezer. After the preliminary freezing, the one obtained through the first freeze-drying step, the humidifying step, and the second freeze-drying step was designated as Example 5, and the one completed in the first freeze-drying step was designated as Comparative Example 5.
〔５〕バナナ
生鮮なバナナを水洗し、皮等の不要な部分を取り除いて下処理した後、スライスし、トレーに盛って冷凍庫で予備凍結させた。予備凍結後、第１の凍結乾燥工程、加湿工程、第２の凍結乾燥工程を経て得られたものを実施例６とし、第１の凍結乾燥工程で終了したものを比較例６とした。
[5] Bananas Fresh bananas were washed with water to remove unnecessary parts such as skins, pretreated, sliced, placed on trays, and pre-frozen in a freezer. After the preliminary freezing, the one obtained through the first freeze-drying step, the humidifying step, and the second freeze-drying step was designated as Example 6, and the one completed in the first freeze-drying step was designated as Comparative Example 6.
〔６〕もも
缶詰のももを原料に使用し、液切りした後、トレーに盛って冷凍庫で予備凍結させた。予備凍結後、第１の凍結乾燥工程、加湿工程、第２の凍結乾燥工程を経て得られたものを実施例７とし、第１の凍結乾燥工程で終了したものを比較例７とした。
[6] Thighs Canned thighs were used as raw materials, drained, placed on trays, and pre-frozen in a freezer. After the preliminary freezing, the one obtained through the first freeze-drying step, the humidifying step, and the second freeze-drying step was designated as Example 7, and the one completed in the first freeze-drying step was designated as Comparative Example 7.
〔７〕キウイ
生鮮なキウイを水洗し、皮等の不要な部分を取り除いて下処理した後、スライスし、トレーに盛って冷凍庫で予備凍結させた。予備凍結後、第１の凍結乾燥工程、加湿工程、第２の凍結乾燥工程を経て得られたものを実施例８とし、第１の凍結乾燥工程で終了したものを比較例８とした。
[7] Kiwi Fresh kiwi was washed with water, unnecessary parts such as skins were removed and prepared, then sliced, placed on a tray and pre-frozen in a freezer. After the preliminary freezing, the one obtained through the first freeze-drying step, the humidifying step, and the second freeze-drying step was designated as Example 8, and the one completed in the first freeze-drying step was designated as Comparative Example 8.
〔８〕実施例２～８及び比較例２～８の評価
以上のようにして製造した実施例２～８及び比較例２～８について、その「食感」及び「外観」を官能試験により評価した。官能試験の方法、内容及び評価基準は、前述したいちごの場合と同様である（表１参照）。
[8] Evaluation of Examples 2 to 8 and Comparative Examples 2 to 8 The "texture" and "appearance" of Examples 2 to 8 and Comparative Examples 2 to 8 manufactured as described above are evaluated by a sensory test. bottom. The method, content and evaluation criteria of the sensory test are the same as for the above-mentioned strawberry (see Table 1).
評価結果は表３に示すとおりである。
いずれの場合でも、「総合評価」において実施例の方が比較例よりも評価が高く、本発明の効果が認められた。
The evaluation results are shown in Table 3.
In any case, in the "comprehensive evaluation", the examples were evaluated higher than the comparative examples, and the effect of the present invention was recognized.
Claims (3)
（ａ）青果を予備凍結させる予備凍結工程、
（ｂ）予備凍結させた青果を凍結乾燥する第１の凍結乾燥工程、
（ｃ）上記凍結乾燥させた青果を加湿する加湿工程、
（ｄ）上記加湿させた青果を圧縮成形することなく再度凍結乾燥させる第２の凍結乾燥工程。 A method for producing freeze-dried fruits and vegetables, which comprises the following steps (a) to (d);
(A) Pre-freezing step of pre-freezing fruits and vegetables,
(B) First freeze-drying step of freeze-drying pre-frozen fruits and vegetables,
(C) A humidifying step of humidifying the freeze-dried fruits and vegetables,
(D) A second freeze-drying step of freeze-drying the humidified fruits and vegetables again without compression molding .
前記加湿工程は、前記第１の凍結乾燥工程後の青果を加温・加湿雰囲気下に放置して加湿することを特徴とする凍結乾燥青果の製造方法。 In the method for producing freeze-dried fruits and vegetables according to claim 1,
The humidification step is a method for producing freeze-dried fruits and vegetables, which comprises leaving the fruits and vegetables after the first freeze-drying step in a warming / humidifying atmosphere to humidify them.
前記加湿工程後の青果の水分含有率は１４～２７重量％であることを特徴とする凍結乾燥青果の製造方法。 In the method for producing freeze-dried fruits and vegetables according to claim 1 or 2.
A method for producing freeze-dried fruits and vegetables, wherein the water content of fruits and vegetables after the humidification step is 14 to 27% by weight.
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