JP3136568B2 - Manufacturing method of evening face dried food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a new evening food. Specifically, the present invention relates to a method for producing evening meal dried food which has high nutritional value, good preservability, good food hygiene, good texture, no bloating, and can be eaten in large quantities.

[0002]

2. Description of the Related Art Evening face is a highly nutritious food containing sugar, fiber, protein, vitamins, pectin, inorganic components (calcium, etc.) in a well-balanced manner. Dried food has been eaten since ancient times in Japan as a so-called goyo. Also, recently, evening-fruited fruits and cotton have been dried and powdered (JP-A-59-132).
868, JP-A-60-43345, JP-A-61-969
66 etc.) have also been proposed.

[0003] However, since these evening foods need to be boiled, dehydrated, etc., or washed with water when they are eaten, the evening foods such as water-soluble nutrients (vitamin, sugar, amino acid, etc.) cannot be produced. There is a disadvantage that a part of the nutrient components originally possessed is lost.

Further, in order to make up for these drawbacks, those which have been sterilized by a method not based on sulfur fumigation (Japanese Patent Laid-Open No.
32458), the whole of the evening-fruit fruit whose skin has been peeled is sliced on a disk and dried in the sun (Japanese Patent Laid-Open No. 2-2384).
7), a mixture of a crushed evening grape fruit whose skin has been stripped and a dispersant is heat-sterilized and dried with hot air (Japanese Patent Application No. 2-35333).
4) Evening face dried foods having high nutritional value, excellent preservability and excellent food hygiene have been proposed.

[0005] However, since these foods contain a large amount of fiber, they swell in the mouth and adhere to teeth and gums, resulting in a poor texture and a feeling of fullness. Even when added, it could not be used in large quantities.

[0006] On the other hand, it is well known to use a drum drying method as a method for drying water-containing foods. However, such a drum drying method is a method of drying a hydrated food into a sheet at a high temperature for a short time, and those having a low solid component concentration (about 5%) and a large amount of fiber, such as evening grape, have poor moldability and brown. Since it adheres to the drum, the drum drying method cannot be used.

[0007]

SUMMARY OF THE INVENTION An object of the present invention is to produce an evening meal with excellent preservability and food hygiene by containing the nutrients originally contained in the evening meal without impairing it. Another object of the present invention is to produce an evening meal dried food which is excellent in texture and has no bloating feeling and can be eaten in large quantities.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies on evening meal dried foods, and as a result, dried a mixture of evening meal fruit and moisturizing ingredients processed into a slurry into a sheet shape using a drum drying method. By doing so, the present inventors have found that it is possible to obtain, in a short time, an evening meal dried food having a sour taste and a soft tongue similar to that of a conventional evening meal, and having excellent kneading moldability.

Hereinafter, the method for producing the evening face dried food of the present invention will be described.

First, the evening grape fruit harvested from the field is washed and crushed to form a slurry. Next, the moisturizing component is mixed in a ratio of 0.5 to 10.0 parts by weight with respect to 1 part by weight of the solid component of the slurry-like evening grape fruit so that the total solid component concentration becomes 8 to 35%. Adjust to.

The main purpose of adding the moisturizing component is that evening fruit has a high fiber content and a low solid component concentration (5%).
%), Because a good sheet-like dried product cannot be obtained on a drum, and to prevent the browning phenomenon due to the Maillard reaction between the sugar and the amino acid in the evening fruit when heated.

As the moisturizing component, corn starch, potato starch, mashed potato, pumpkin powder, carrot powder, apple fiber, tomato powder, spinner powder, processed soybean powder and the like can be used. Moreover, you may add a stabilizer etc. as needed.

In order to achieve the above object, other additives, for example, sugars such as amylodextrin, β-cyclodextrin, lactose, galacto-oligosaccharide, fibrous materials such as corn fiber, cellulose powder, and fuma powder,
Attempts were also made with inorganic components such as silicon dioxide, synthetic aluminum silicate and calcium carbonate, but they were difficult to dry and browned, and good results could not be obtained.

Next, the above mixture is poured onto a heated drum, and is molded and dried to produce a sheet-shaped evening-glory dried food. The drum temperature at the time of drying is appropriately selected according to the state of the sample, the supply speed of the sample, and the like, but is preferably 90 to 165 ° C., and more preferably 120 to 140 ° C. from the viewpoint of workability, a sterilizing effect, and the like.
° C is good. In addition, the mixture may be heat-treated at a temperature of 80 to 125 ° C. before drying the drum, for the purpose of further improving the sterility of the evening meal dried food.

[0015] In order to ensure the preservability of the evening food, the moisture content is preferably 35% or less, more preferably 20% or less.

The evening meal dried food obtained by the present invention can be used as it is or in the form of granules or tablets in the form of a powder with a pulverizer. In addition, hot water or fruit juice can be added and kneaded, eaten in a salad style, and used by adding to processed foods such as bread, cake, noodles, soup, mayonnaise, dressing, kamaboko, hamburger, yogurt, pudding, etc. be able to.

[0017]

According to the present invention, a method for producing a dried evening meal, a novel dried evening meal having the following characteristics is provided.

Since it is made into a slurry and dried at high temperature, it is E. coli-negative, has a general viable cell count of 0 to 10 ² / g, has high bactericidal properties, is excellent in food hygiene, and can be stored for a long time.

Since the whole evening fruit is used, it contains nutrients originally contained in the evening fruit as it is, and has a very high nutritional value.

Since it is dried in a short time, for example,
The total amino acid content is higher than that of the evening meal containing food obtained in Japanese Patent Application No. 2-322338 (hereinafter referred to as "conventional product"). 0.61 g / 100 g, whereas the evening face dried food obtained by the present invention is 1.38 g / 10
0g), which has a low level of peculiar blue odor, and therefore has a conventional taste.

[0021] The bulky food is higher than the conventional product (the conventional product is 0.43 to 0.52 g / cc, whereas the evening meal dried food obtained by the present invention is 0.15 to 0.35 g / c.
c), excellent knead moldability and excellent texture. That is, in the conventional product, when kneaded by adding hot water or fruit juice or the like, it becomes a rough paste and has a bad texture with a feeling of swelling when eating, but in the evening face dried food obtained by the present invention, a smooth potato salad-like It can be eaten in large quantities because it is soft, has a good texture, does not swell in the mouth, and has no stickiness to gums.

[0022]

Examples of the present invention will be described below.

(Example 1) One evening fruit (5410 g)
Was washed, roughly pulverized and then subjected to a colloid mill treatment to obtain 5390 g of a slurry of evening grape fruit. After adding 585 g of mashed potatoes to the slurry-like evening grape fruit, stirring and mixing, the mixture was heated in a warm bath at 80 ° C. for 5 minutes.

The above mixture was dried with a sanitary rotary pump in a drum dryer (double type, drum area 0.69).
m ² , 1.8 rpm, 130 ° C.), and dried for 9.5 minutes to obtain 805 g of a sheet-shaped evening food.

The evening meal had a water content of 2.7%, a bulk specific gravity of 0.25 g / cc, and was Escherichia coli negative and had a general viable cell count of 1.85 × 10 cells / g. When apple juice was added and kneaded and eaten like potato salad, it was very delicious.

EXAMPLE 2 Corn starch 2 was added to 4000 g of a slurry of evening grape fruit obtained in the same manner as in Example 1.
17 g and 217 g of processed soybean flour (PF-20) were added and mixed, followed by drum drying at 135 ° C. for 7 minutes to obtain 618 g of a sheet-shaped evening meal dried food.

[0027] The evening meal dried food has a water content of 6.2%,
Dietary fiber content 19.6% and bulk specific gravity 0.32g /
cc. The bifidobacteria growth activity was also high.

Example 3 4326 g of cornstarch, 100 g of tomato powder and 136 g of apple fiber were added to 4025 g of evening grape fruit whose skin was peeled off and processed into a slurry, mixed, then drum-dried at 135 ° C. for 85 minutes, and dried in the form of a sheet. 660 g of food were obtained.

[0029] The evening meal dried food has a moisture content of 2.8%,
Dietary fiber content 37.2% and bulk specific gravity 0.19g / c
c, and the general viable cell count was 1.00 × 10 cells / g.

Claims (2)

(57) [Claims] The present invention relates to an evening grape fruit crushed into a slurry and a moisturizing component of 0.5 to 1.0 part by weight of the solid content of the evening grape fruit.
Mixing at a ratio of 10.0 parts by weight and drying the drum using a drum heated to 90 to 165 ° C. Water content 35%
Manufacturing method of the following evening face dry food 2. The production of evening meal dried food according to claim 1, wherein the moisturizing component is corn starch, potato starch, mashed potato, pumpkin powder, carrot powder, apple fiber, tomato powder, spinner powder, processed soybean powder or a mixture thereof. Method.