JPH06319503A - Novel freeze-dried food - Google Patents

Abstract

PURPOSE:To provide a dried food capable of reconstitution while keeping the shape and the flavor almost in the original state. CONSTITUTION:There is provided a freeze-dried food characteristically containing trehalose in an amount of >=1wt.% and <70wt.%.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は凍結乾燥食品、特に水戻
しした際、形状、風味などがもとの食品に近い性状を保
つことのできる凍結乾燥食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a freeze-dried food product, and more particularly to a freeze-dried food product which, when reconstituted with water, can retain properties such as shape and flavor close to those of the original food product.

【０００２】[0002]

【従来の技術】従来、水や湯で戻して喫食することので
きる乾燥食品を得るため、食品を氷晶点以下の温度で水
分を昇華させる、いわゆる凍結乾燥法が行われている。
この方法においては、風味、外観の変性はかなり改善さ
れるものの、乾燥処理前の食品に比べて（１）もろく壊
れ易い、（２）温水または熱水で元の形態に戻したと
き、形が完全に復元しなかったり、復元するのに長い時
間を要したり、色や形が完全に復元しなかったりすると
いう欠点を依然として有していた。2. Description of the Related Art Conventionally, in order to obtain a dry food that can be rehydrated with water or hot water, a so-called freeze-drying method is used in which the water content of the food is sublimated below the freezing point.
In this method, although the modification of flavor and appearance is considerably improved, (1) it is more fragile and fragile than the food before the drying treatment, and (2) when it is returned to its original form with hot water or hot water, the shape is changed. It still had the drawbacks of not being completely restored, taking a long time to be restored, and not being completely restored in color and shape.

【０００３】[0003]

【発明が解決しようとしている課題】上記の欠点を解決
するため、本発明は復元時にも元の食品に近い状態の風
味や形状を保つことのできる凍結乾燥食品を提供するこ
とにある。SUMMARY OF THE INVENTION In order to solve the above-mentioned drawbacks, the present invention provides a freeze-dried food capable of maintaining the flavor and shape similar to the original food even when restored.

【０００４】[0004]

【課題を解決するための手段】本発明は、トレハロース
を１重量％以上７０重量％未満含むことを特徴とする凍
結乾燥食品である。本発明で言う凍結乾燥食品とは、被
乾燥食品を氷晶点以下の温度において、減圧下または常
圧下で水分を昇華せしめて乾燥させた食品を言う。The present invention is a freeze-dried food containing trehalose in an amount of 1% by weight or more and less than 70% by weight. The freeze-dried food referred to in the present invention refers to a food obtained by drying the food to be dried at a temperature below the freezing point by sublimating water under reduced pressure or normal pressure.

【０００５】本発明の乾燥食品中にトレハロースは、１
重量％以上７０重量％未満含有させる。含有量が１重量
％未満であると食品中のトレハロース濃度が低くなり、
効果を発揮することができない。トレハロースは茸や果
物、酵母などに微量含まれるが、その含量は０．１重量
％以下である。従って水分を除き去った状態でトレハロ
ース含量が１％以上になる事はない。又乾燥食品中で７
０重量％を超えるトレハロースが含有されると食感に影
響を及ぼす。In the dry food of the present invention, trehalose is 1
The content is not less than 70% by weight and not less than 70% by weight. If the content is less than 1% by weight, the trehalose concentration in the food will be low,
It cannot be effective. Trehalose is contained in a small amount in mushrooms, fruits, yeasts, etc., but its content is 0.1% by weight or less. Therefore, the trehalose content will not exceed 1% when water is removed. Also in dried food 7
If the content of trehalose exceeds 0% by weight, the texture is affected.

【０００６】凍結乾燥食品へのトレハロースの添加方法
は特に限定されるものではないが、被乾燥食品の調理加
工段階で、通常の糖類と同様に他の原材料と直接混合し
添加する事ができる。しかしながら被乾燥食品が水産、
農産、畜産等の素材そのものまたは、ハム、焼豚等の一
部の加工食品のように、直接添加が難しい場合は、トレ
ハロースを一旦、水に溶解しこの水溶液に食品を浸漬す
るか該水溶液をインジェクションする事によって添加す
る事ができる。[0006] The method of adding trehalose to the freeze-dried food is not particularly limited, but can be directly mixed with other raw materials and added in the same manner as ordinary sugars at the stage of cooking and processing the food to be dried. However, if the food to be dried is seafood,
When it is difficult to add it directly, such as raw materials for agriculture, livestock, or some processed foods such as ham and baked pork, trehalose is once dissolved in water and the food is immersed in this solution or the aqueous solution is injected. It can be added by doing.

【０００７】乾燥前の食品にトレハロースを添加する
際、水分３０％〜４０％の加工食品から、野菜など水分
９５％に達するものなど食品の水分含量がさまざまであ
るので、その含有量に応じて添加量を決定する。戻す程
度が厳密でなく、水が不足だったり、過剰だったりする
場合があるので正確に添加量を設定する事は難しいが、
好ましくは、乾燥する前の食品中のトレハロースの含有
量が０．５〜１０重量％となる様にすると、食感に影響
のない範囲で本発明の効果を得ることができる。この範
囲でトレハロースを含有した食品は、乾燥状態ではトレ
ハロースを１〜７０重量％の範囲で含有するようにな
る。例えば水分９５％の野菜にトレハロースを１０％含
有させて、水分１％の凍結乾燥野菜にした場合、この状
態でのトレハロース含有は約６７％になる。乾燥前の食
品中でのトレハロース含有量のさらに好ましい範囲は、
３．０〜７．０重量％である。When trehalose is added to the food before drying, since the food has various water contents such as processed food having a water content of 30% to 40% and vegetables reaching a water content of 95%, it depends on the content. Determine the amount to be added. It is difficult to accurately set the amount to be added, because the amount of water to be returned is not strict, and water may be insufficient or excessive.
Preferably, if the content of trehalose in the food before drying is set to 0.5 to 10% by weight, the effect of the present invention can be obtained within a range that does not affect the texture. A food containing trehalose in this range will contain trehalose in the range of 1 to 70% by weight in a dry state. For example, when 10% trehalose is added to a vegetable having a water content of 95% to make a freeze-dried vegetable having a water content of 1%, the trehalose content in this state is about 67%. A more preferable range of the trehalose content in the food before drying is
It is 3.0 to 7.0% by weight.

【０００８】このようにしてトレハロースを含有させた
食品を通常の凍結乾燥に供することによって本発明の乾
燥食品を得ることができる。以下に、被乾燥食品の具体
例を挙げる。素材としては、魚介類、貝類、その他魚
卵、イカ、タコ、海草類の水産物、芋類、穀類、豆類、
野菜類、野草類、茸類、果実類、畜肉類やその加工時に
発生する内蔵類、卵、乳製品等を挙げることができる。Thus, the dried food of the present invention can be obtained by subjecting the food containing trehalose to ordinary freeze-drying. Specific examples of the food to be dried are given below. As materials, seafood, shellfish, other fish eggs, squid, octopus, seafood marine products, potatoes, grains, beans,
Examples thereof include vegetables, wild grasses, mushrooms, fruits, meats and internal organs generated during processing thereof, eggs, dairy products and the like.

【０００９】また被乾燥食品として、上記素材を調理、
加工した食品も含まれる。具体的には、水産物、農産
物、畜産物を原料としたフライ、天ぷら、コロッケ類、
畜肉加工食品、植物蛋白等を利用した疑似畜肉加工食
品、水産練り製品等の水産加工品、卵加工品、餃子、シ
ュウマイ、春巻き、包子等の中華惣菜、大豆加工品、麺
類、ワンタン類、パスタ類等の穀類加工品、米飯類、米
加工品類、その他お好み焼き、タコ焼き、ピザ、餅、あ
られ、ふ、コンニャク等、さらにはシチュー、すき焼
き、八宝菜等の調理品、スープ、ソース類、味噌、醤
油、各種エキス等の調味料、練りウニ、練り梅、わさ
び、しょうが、にんにく、カラシ等の練り調味料、サン
ドイッチ用各種ペーストまたはスプレッド類、果汁、コ
ーヒー、紅茶、緑茶等の飲料を挙げる事ができる。As the food to be dried, the above materials are cooked,
It also includes processed foods. Specifically, fried food made from marine products, agricultural products, livestock products, tempura, croquettes,
Processed meat products, simulated processed meat products using plant proteins, processed seafood products such as seafood kneaded products, egg processed products, dumplings, dumplings, spring rolls, Chinese side dishes such as mushrooms, processed soybean products, noodles, wontons, pasta Processed grains such as rice, cooked rice, processed rice products, other okonomiyaki, octopus grill, pizza, rice cake, hail, fu, konjak, etc., as well as cooked products such as stew, sukiyaki, and cherries, soups, sauces, miso, Soy sauce, seasonings such as various extracts, kneaded sea urchin, kneaded plum, wasabi, ginger, garlic, mustard, etc., various pastes or spreads for sandwiches, fruit juice, coffee, tea, green tea, etc. it can.

【００１０】上述の食品を公知の手段により氷晶点以下
の温度において、減圧または常圧にで水分を昇華させる
ことによって乾燥させた凍結乾燥させることにより、本
発明の乾燥食品を得ることができる。上記のような食品
を、乾燥の途中で食品を構成する細胞の原形質及び細胞
膜自身が水分を失うにつれて空隙を生じるが、トレハロ
ースがその空隙に存在する事により、水分が昇華した後
の組織を内から支えて形状を保つ働きをする。また食塩
の存在下で野菜などの葉緑体膜を保護することから鮮や
かな色を保持させるという効果も有する。The dry food of the present invention can be obtained by freeze-drying the above-mentioned food by subliming the water under reduced pressure or normal pressure at a temperature below the freezing point by known means. . Foods such as the above, voids occur as the cytoplasm of the cells that make up the food and the cell membrane itself lose water during drying, but the presence of trehalose in the voids causes the tissue after water sublimation to It supports from the inside and keeps the shape. In addition, since it protects the chloroplast membrane of vegetables and the like in the presence of salt, it also has the effect of retaining a bright color.

【００１１】トレハロースは、ブドウ糖、米糖など単糖
類やソルビトールの如く、吸湿性が大きくないので、凍
結乾燥食品が流通の過程で空気中の水分を吸い水分が上
昇する虞はほとんどない。トレハロースは砂糖よりも水
溶性がが高く、凍結乾燥食品を温水又は熱水で水戻しす
るときの戻りの速度が速い。加えてトレハロースは甘味
度が砂糖の３０％と低いので、過度に甘くならず、味の
バランスを崩す虞はない。さらに、食塩が存在すると野
菜等の葉緑体膜を保護することから鮮やかな色を保たせ
ることができる。Since trehalose is not so hygroscopic as monosaccharides such as glucose and rice sugar and sorbitol, trehalose hardly absorbs water in the air during the distribution process of the freeze-dried food, and there is almost no possibility that the water content rises. Trehalose is more water-soluble than sugar and has a faster reversion rate when lyophilized foods are reconstituted with warm or hot water. In addition, since the sweetness of trehalose is as low as 30% of that of sugar, trehalose does not become excessively sweet and there is no fear of disturbing the balance of taste. Further, the presence of salt protects the chloroplast membrane of vegetables and the like, and thus can maintain a bright color.

【００１２】[0012]

【実施例１】水分９５％のネギを長さ１ｃｍの輪切りに
したものを５０ｇ用意し、５％のトレハロース水溶液に
浸漬させることによって、トレハロースを３．５％含有
させた。これを凍結乾燥させることによって、水分１％
の凍結乾燥ネギを得た。トレハロース含有量は約６７％
であった。Example 1 50 g of leek with a water content of 95% was cut into 1 cm long slices and immersed in a 5% aqueous trehalose solution to contain 3.5% trehalose. By freeze-drying this, the water content is 1%.
Lyophilized leek was obtained. Trehalose content is about 67%
Met.

【００１３】この乾燥ネギを８０℃の湯中で３分間復元
させたところ、色、形状ともに元のネギの状態を保持し
たものを得ることができた。また、これを試食したとこ
ろ、風味に変化はなく、好ましいものであった。When the dried leek was restored in hot water at 80 ° C. for 3 minutes, it was possible to obtain a product in which the original state of leek was maintained in color and shape. Moreover, when this was sampled, there was no change in flavor, which was preferable.

【００１４】[0014]

【比較例１】実施例１と同様のネギを輪切りにしたもの
を５０ｇ用意しそのまま凍結乾燥させることによって、
水分１％の凍結乾燥ネギを得、８０℃の湯中で３分間復
元させた。得られたネギは、色、形状が元の状態よりや
や劣るものであり、また、風味についても、好ましいも
のではなかった。[Comparative Example 1] The same green onion as in Example 1 was sliced into 50 g and lyophilized as it was.
Freeze-dried spring onions with a water content of 1% were obtained and restored in hot water at 80 ° C. for 3 minutes. The obtained green onion was slightly inferior in color and shape to the original state, and was also unfavorable in flavor.

【００１５】[0015]

【発明の効果】本発明の凍結乾燥食品とすることによ
り、加熱による乾燥に伴うさまざまな欠点、即ち、蛋白
の変性、油脂の酸化、澱粉の老化、変色、風味の劣化な
どが少ない、保存性の良い食品が得られる。EFFECTS OF THE INVENTION The freeze-dried food of the present invention has various deficiencies associated with drying by heating, namely, protein denaturation, oil / fat oxidation, starch aging, discoloration, deterioration of flavor, etc. You can get good food.

Claims (1)

【特許請求の範囲】[Claims] 【請求項１】 トレハロースを１重量％以上７０重量％
未満含むことを特徴とする凍結乾燥食品。1. Trehalose in an amount of 1% by weight or more and 70% by weight or more
A freeze-dried food characterized by containing less than.