WO2010038276A1 - Method of producing dry fruits and vegetables and dryer - Google Patents

Abstract

It is intended to provide a method of producing dry fruits and vegetables which is applicable for various purposes and enables the production of a large amount of dry fruits and vegetables, which sustain the shape, appearance and texture inherent to the starting materials, at a low price without conducting a vacuum treatment or a pressing treatment, and a dryer to be used in producing these dry fruits and vegetables. The above method of producing dry fruits and vegetables comprises the freezing step wherein fruits and vegetables are frozen at about 0oC to about -20oC for a definite period of time depending on the kind and properties of the fruits and vegetables, and the drying step wherein hot water is circulated through a heat pipe and the fruits and vegetables having been treated in the freezing step are dried with a hot air stream which is obtained by blowing an air stream toward the heat pipe as described above.

Description

Method and apparatus for producing dried fruits and vegetables

The present invention relates to a method for producing dried fruits and vegetables, wherein dried fruits and vegetables such as broccoli, lettuce, apples and pears are dried and can be eaten by pouring hot water. The present invention relates to a drying apparatus used for the above.

Conventionally, in a method for producing ingredients such as vegetables contained in instant juice foods such as dried shaved egg juice, a step of adding a dextrin solution to the ingredients and mixing, and the ingredients mixed with this dextrin solution are 10 Torr or less. After deaeration under high vacuum, there was a process of rolling to a uniform thickness (about 1 cm) and a process of freezing the rolled material and then cutting it to prepare it in a certain shape. (For example, refer to Patent Document 1). Hereinafter, this technique is referred to as a first conventional example.

In addition, there is a conventional method for producing a dry food that is eaten after reconstitution with hot water (for example, see Patent Document 2) in which water-soluble hemicellulose is added before drying. Hereinafter, this technique is referred to as a second conventional example.

On the other hand, a conventional low-pressure low-temperature drying apparatus that efficiently adjusts or dries moisture in agricultural products and their residues in a short time, a drying cabinet, a decompression means for decompressing the drying cabinet, and air in the drying cabinet. And a gas-liquid separating means for separating the water. In this reduced-pressure low-temperature drying apparatus, the drying cabinet houses a horizontal shelf on which an object to be dried is placed, and a heat pipe is provided below the horizontal shelf. The heat pipe includes a pipe in which a refrigerant is sealed and a heating unit that heats the refrigerant. The refrigerant is vaporized by the heating means, and the vaporized refrigerant dissipates heat and condenses on the inner peripheral surface of the pipe (see, for example, Patent Document 3). Hereinafter, this technique is referred to as a third conventional example.

Japanese Patent No. 2084890 Japanese translation of PCT publication No. 2004-023881 JP 2007-85600 A

The dextrin added to the ingredients in the first conventional example described above is a water-soluble dietary fiber obtained by processing potato starch, and has the property of incorporating moisture into a gel. Therefore, the material manufactured by the first conventional example has a problem that its use is limited such as thick soup. In the first conventional example, the material is degassed under a high vacuum of 10 Torr or less and then rolled to a thickness of about 1 cm, so that decompression is necessary and the apparatus becomes expensive, Depending on the type of ingredients, there is a problem that the original shape collapses and the appearance and texture are impaired.

On the other hand, in the second conventional example described above, there is no particular limitation on the drying method of the food to which water-soluble hemicellulose is added, but in the examples, only freeze-drying performed at 0.4 Torr or less and shelf heating at 35 ° C. It is disclosed. Therefore, when the above-described freeze-drying method is used, there is a problem that the apparatus becomes expensive because decompression is necessary.

Further, it is unclear whether the material to be dried obtained using the reduced pressure low temperature drying apparatus according to the third conventional example can be eaten by pouring hot water. Therefore, there is a problem that the use is limited if the material to be dried is, for example, dry vegetable or dried fruit. Further, in the third conventional example, as in the first and second conventional examples, it is necessary to depressurize the inside of the drying cabinet, so that the apparatus becomes expensive and a large amount of material to be dried is manufactured. There was a problem that could not.

This invention is made | formed in view of the situation mentioned above, and makes it an example of a subject to solve the above problems, The manufacturing method of the dried fruit and vegetables which can solve these subjects, and An object is to provide a drying apparatus.

In order to solve the above-mentioned problem, the method for producing dried fruits and vegetables according to the invention described in claim 1 includes a freezing step of freezing the fruits and vegetables at a temperature of about 0 ° C. to about −20 ° C. for a predetermined time according to the kind and characteristics of the fruits and vegetables. And a drying step of allowing hot water to flow through the heat pipe and drying the hot air obtained by applying air to the heat pipe to the fruits and vegetables that have undergone the freezing step.

In addition, a drying apparatus according to the invention described in claim 6 includes an apparatus main body in which a heat insulating material is inserted between an outer wall and an inner wall, a plurality of heat pipes that dissipate heat when hot water flows through the inner pipe, A plurality of fans for blowing air to the plurality of heat pipes and a discharge unit for discharging wet air in the drying device are provided.

It is a top view of the drying apparatus used for the manufacturing method of the dried fruit and vegetables which concerns on embodiment of this invention. FIG. 2 is a cross-sectional view taken along the line AA in FIG. FIG. 3 is a cross-sectional view taken along the line BB in FIG. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of broccoli. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of lettuce. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of a mizuna. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of Komatsuna. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of a Chinese cabbage. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of carrots. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of cabbage. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of paprika. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of an onion. It is a manufacturing-process figure which shows the manufacturing process of the dried vegetable which consists of a long onion. It is a manufacturing-process figure which shows the manufacturing process of the dried fruit which consists of apples. It is a manufacturing-process figure which shows the manufacturing process of the dried fruit which consists of a pineapple. It is a manufacturing-process figure which shows the manufacturing process of the dried fruit which consists of a pear. It is a figure which shows an example of the long onion manufactured by the manufacturing method of the dried fruit and vegetables which concerns on one embodiment of this invention, and the sensory test result of a comparative example.

Hereinafter, the best mode for carrying out the present invention will be described.
An object of the present invention is to produce dried fruits and vegetables in a large amount at a low cost without being damaged in the original shape, appearance and texture without being subjected to reduced pressure treatment or rolling treatment. Therefore, the inventors of the present invention have completed the present invention as a result of intensive studies on the freezing step and the drying step.

That is, the above-mentioned purpose is to perform any one or both of a cutting process, a blanching process, or a sterilization process for various vegetables, and a washing process according to the type and characteristics of the vegetables. Depending on the type and characteristics of the vegetables, the freezing step is performed at about 0 ° C. to −20 ° C. and the drying step is performed at about 45 ° C. for about 24 hours using the drying apparatus according to the present invention. This can be achieved by performing a hot air drying process at about 25 ° C. using the drying apparatus according to the present invention, depending on the type and characteristics of the vegetables. The configuration of the drying apparatus according to the present invention will be described later. In the present specification, the process of storing fruits and vegetables at about 0 ° C. to −20 ° C. is referred to as “freezing step”.

In addition, the above-mentioned object is that various fruits are subjected to a peeling process, a cutting process, a fruit type, and a washing process, an antioxidant process, and a pre-freezing process, and then about 0 according to the type and characteristics of the fruit. This can be achieved by performing a freezing step at a temperature of -5 ° C to -5 ° C and a drying step at about 45 ° C for about 24 hours using the drying apparatus according to the present invention.

Here, fruits and vegetables include fruit vegetables, leaf vegetables, and root vegetables. Examples of fruit vegetables include cucumber, eggplant, bell pepper, green peas, green beans, cowpeas, okra, watermelon, melon, apple, pineapple, pears, shirori, pumpkin, tomatoes, capsicum, strawberry, fruit peas, broad beans, green beans, sweet corn , Kidney beans, azuki bean, mung bean, popcorn, etc. On the other hand, leaf vegetables include, for example, Taisai, Mizuna, Komatsuna, Takana, Spinach, Kikuna, Leek, Wakegi, Long onion, Celery, Chinese cabbage, Cabbage, Messy cabbage, Lettuce, Onion, Garlic, Raccoon, Asparagus, Udo, Kohlrabi, There are bamboo shoots, Hanayasai, broccoli, matsutake, shiitake, oyster mushrooms, enokitake and mushrooms. Examples of root vegetables include radish, turnip, carrot, burdock, sweet potato, yam, ginenjo, potato, taro, lotus root, kwai, chorogi, tiger lily, and yamari.

Dried fruits and vegetables produced by using such a production method have a sweetness rather than a raw state, and have a colorful flavor without losing flavor and aroma.

Hereinafter, first, each process of the manufacturing method of the dried fruit and vegetables which concerns on embodiment of this invention is demonstrated. In addition, each process shown below is not necessarily required about all the fruits and vegetables, and the order of a process does not follow a description order, and also the frequency | count is not restricted to once.
(1) Washing process Washing and removing mud soil adhering to fruits and vegetables, agricultural chemicals, fertilizers or bacteria, pests, etc. as fouling components. In this case, depending on the type of fruits and vegetables, unnecessary portions such as hair roots are simultaneously removed. Examples of general running water cleaning apparatuses include the following. A water supply pipe is provided to supply cleaning water to one of the appropriate positions of the casing having a capacity capable of accommodating the required amount of fruits and vegetables, and the polluted water after running water is discharged to the other appropriate position. A drainage pipe is provided. In addition, a rotatable cleaning rotor is provided in the center of the casing to stir the stored fruits and water and to remove unnecessary parts such as washed-off soil or fouling of adhered dirt and fouling substances. . In addition, when washing leafy vegetables whose tissue is fragile, the washing rotor may not be used, and the washing may be performed simply by a strong water flow that flows from the water supply pipe.

(2) Cutting process The fruit and vegetables are cut into a required shape and size. The shape and size of the fruits and vegetables to be cut are specifically determined according to the kind of fruits and vegetables and the purpose of use. Examples of how to cut fruits and vegetables include strip cutting, palm tree cutting, ginkgo cutting, small cut, diagonal cutting, ring cutting, half-moon cutting, line cutting, chopping, comb cutting, random cutting, dice cutting, and the like. Examples of general cutting machines include those shown below. This cutting machine is particularly suitable for strip cutting or palm tree cutting that requires cutting fruits and vegetables in the warp direction and the weft direction. That is, after cutting vegetables and fruits in the warp direction with a warp roll having a cutting blade planted with a required width, the fruits and vegetables are moved in the weft direction with a weft cutting roll having a cutting blade planted with a required width in the weft direction. Disconnect.

(3) Sterilization process Among fruits and vegetables, vegetables are immersed in a sodium hypochlorite aqueous solution having a predetermined concentration for a required time. In this case, it may be occasionally stirred. Thereafter, in the same manner as in the above-described (1) cleaning step, after washing with running water, the sodium hypochlorite is sufficiently washed away, and then dehydrated to remove excess adhering moisture and impregnated moisture. . As a general dehydrating apparatus (centrifuge), for example, there are those shown below. A dewatering discharge pipe is provided below the outer casing. In the outer casing, a dewatering rotor having a required storage capacity and made of a permeable net material and capable of rotating at high speed is provided. The vegetables washed with running water are stored in a dewatering rotor and rotated at a high speed to dehydrate the adhered or impregnated water. In addition, the draining may be a natural draining that allows the attached or impregnated moisture to drip and naturally evaporate by placing the vegetables on a net-like member provided in the atmosphere.

(4) Blanching process Roughly divided, there are (a) a method of immersing in hot water and (b) a method of supplying heated steam to vegetables among fruits and vegetables, in particular. As a blanching apparatus using the method (b), for example, there is the following one. In other words, a lid that can be opened and closed has a required storage capacity, and an air supply pipe that supplies heating steam to the bottom surface of the storage is provided, and the heating steam supplied to the lid is An exhaust pipe for exhausting is provided. In this configuration, a required amount of vegetables is stored in the storage unit, and heated steam is supplied at a required temperature and time. In any method, before blanching, the vegetable may be immersed in a blanching aqueous solution in which baking powder or sodium glutamate (MSG) is dissolved, or the vegetable is immersed in the blanching aqueous solution. Heating may be performed for a predetermined time.

This blanching process is performed for the following purposes, for example.
1. Sterilizes microorganisms adhering to vegetables.
2. Inactivate the enzymes contained in vegetables to prevent deterioration and discoloration during storage.
3. Heating softens the tissue and releases air to withstand freezing expansion.
4). Since moisture is reduced by heating, the amount of drip when thawing is reduced.

After the blanching, immediately after taking out from the hot water, the blanching aqueous solution, or the storage unit of the blanching device, cooling with running water is sufficiently performed to cool the product until the product temperature becomes a predetermined temperature or lower. Next, the water is sufficiently drained by draining or natural draining using the dehydrator. Depending on the type of vegetable, it may be sufficient to drain the blanching aqueous solution.

(5) Antioxidation treatment Among fruits and vegetables, in particular, the fruits are immersed in an antioxidant for a predetermined time, and then drained. Examples of the antioxidant include an ascorbic acid aqueous solution having a predetermined temperature.
(6) Pre-freezing step After the fruits and vegetables drained in the blanching step or the antioxidant treatment are immersed in a pre-freezing treatment solution for a predetermined time, they are drained and a prescribed amount is measured. An example of the pre-freezing treatment liquid is a sugar solution having a predetermined concentration.

(7) Freezing process The fruits and vegetables that have undergone the above-mentioned blanching process or the above-mentioned pre-freezing process are immediately carried into a refrigerator cooled to a predetermined temperature (for example, about 0 ° C. to −20 ° C.) for a predetermined time (for example, about 12 hours or more). store. Depending on the kind of fruit and vegetables, it cools to predetermined temperature sequentially 2 or 3 times.

(8) Drying process The fruits and vegetables that have undergone the freezing process are carried into the drying apparatus according to the present invention, the temperature inside the apparatus is set to a predetermined temperature (for example, about 45 ° C.), and the predetermined time (for example, about 24 hours). Heat and dry the fruits and vegetables. Depending on the type of fruits and vegetables, the temperature in the apparatus is then changed to a predetermined temperature (for example, about 25 ° C.), and the fruits and vegetables are dried with hot air for a predetermined time (for example, about 24 hours).

Next, the drying apparatus used in the drying process will be described with reference to FIGS. 1 is a plan view of the drying apparatus, FIG. 2 is a cross-sectional view taken along line AA in FIG. 1, and FIG. 3 is a cross-sectional view taken along line BB in FIG. In the drying apparatus, a heat insulating material such as glass wool having a thickness of about 100 to 150 mm is inserted between an inner wall and an outer wall made of plywood having a thickness of about 3.0 to 12 mm. Further, for example, a stainless plate having a thickness of, for example, about 0.30 mm is attached to the inner wall.

A plurality of heat pipes 1 are provided in the drying apparatus. For example, hot water having a temperature of about 20 to 45 ° C. flows through the inner pipe of each heat pipe 1. Further, a fan 2 is provided in the drying device so as to face the plurality of heat pipes 1. When the fan 2 is driven, for example, a breeze with a wind speed of about 50 to about 120 m / min is applied to the heat pipe 1.

A lot of shelves for placing a tray 3 on which pregelatinized grains to be dried are placed are provided at locations sandwiched between the heat pipes 1 and across the fan 2 and the heat pipe 1 and casters are provided at the four corners of the lower end. A frame (not shown) to which is attached can be installed. The exhaust fan 4 exhausts the moist air in the drying device. Further, in order to circulate the air in the drying device, a spiral duct 5 is attached to the ceiling of the drying device. By the structure demonstrated above, while applying the warm air which passed the heat pipe 1 to the fruits and vegetables which passed through the freezing process, while drying fruits and vegetables, the humidity in a drying apparatus is adjusted within a predetermined range. To adjust the humidity in the drying device, for example, a plurality of humidity sensors are provided at various locations in the drying device, and when the humidity in the drying device measured by each humidity sensor reaches about 45%, the exhaust fan 4 or the like is operated. Then, the humidity in the drying apparatus is rapidly reduced to about 6%, for example. Such a process is repeated.
The moisture content of the dried fruits and vegetables finally obtained in this drying step varies depending on the types of fruits and vegetables, but is about 90 to 97%, for example.
By using the manufacturing method described above, dried fruits and vegetables are completed.

〔Example〕
Hereinafter, examples of the present invention will be described in more detail with reference to the drawings. However, the following examples are not intended to limit the present invention, and are appropriately modified within a range that can be adapted to the purpose described above and below. It is also possible to implement them, and they are all included in the technical scope of the present invention.

A. Broccoli (1) Cleaning step (first step P1 in FIG. 4)
Remove muddy soil and agricultural chemicals adhering to broccoli by washing with running water (running water washing treatment).
(2) Cutting process (second process P2 in FIG. 4)
After removing the broccoli core, dead leaves, and coarse matters after the washing process, the broccoli core is cut into, for example, about 10 to 15 mm square or used.

(3) Sterilization step (third step P3 in FIG. 4)
The cut broccoli is immersed in, for example, an aqueous sodium hypochlorite solution having a concentration of about 500 ppm, for example, for about 20 minutes. In this case, it may be occasionally stirred. Thereafter, in the same manner as in the above-described (1) washing step, the running water washing treatment is performed to sufficiently wash out sodium hypochlorite, and then the dehydration treatment is performed using a dehydrating apparatus such as a centrifuge.

(4) Blanching process (fourth process P4 in FIG. 4)
For example, after the temperature of a baking powder (swelling agent) aqueous solution having a concentration of about 0.5% is raised to, for example, about 95 ° C. or higher, broccoli that has undergone a sterilization process is added to the blanching aqueous solution. Thereby, after the temperature of the blanching aqueous solution reaches about 90 ° C., for example, the blanching is performed for about 6 minutes. Next, the broccoli is immediately taken out from the blanching aqueous solution, and then immediately cooled sufficiently with running water to cool the broccoli to a temperature of, for example, about 20 ° C. or less. Further, the water is sufficiently drained by draining or natural draining using the dehydrator.

(5) Pre-freezing process (fifth process P5 in FIG. 4)
Broccoli drained in the blanching step is dissolved in, for example, about 15% sugar solution (water; about 1000 g, trehalose: about 120 g, water-soluble dietary fiber; about 30 g, and the liquid temperature is about 25 ° C. or less. For example, after immersing in about 20 minutes, drain the liquid and weigh a specified amount. Examples of the water-soluble dietary fiber include the dextrin described above.

(6) Freezing step (sixth step P6 in FIG. 4)
The broccoli that has undergone the pre-freezing step is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(7) Drying step (seventh step P7 in FIG. 4)
The broccoli that has undergone the above freezing step is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set at, for example, about 45 ° C., and the broccoli is dried by heating for about 24 hours, for example.

B. Lettuce (1) Cutting process (first process P11 in FIG. 5)
For example, after cutting the lettuce into approximately four equal parts, the core, dead leaves, coarse matters, etc. of the lettuce after cutting are removed, and using a knife or a slicer, for example, approximately 30 mm square or cut according to the intended use. .
(2) Cleaning step (second step P12 in FIG. 5)
Wash and remove mud soil and pesticides adhering to lettuce with running water (running water washing treatment).

(3) Sterilization step (third step P13 in FIG. 5)
The cut lettuce is immersed in, for example, an aqueous sodium hypochlorite solution having a concentration of about 500 ppm, for example, for about 20 minutes. In this case, it may be occasionally stirred. Thereafter, in the same manner as in the above-described (2) washing step, the running water washing treatment is performed to sufficiently wash out sodium hypochlorite, and then the dehydration treatment is performed using a dehydrating apparatus such as a centrifuge.

(4) Blanching process (fourth process P14 in FIG. 5)
For example, blanching aqueous solution (water; about 1000 g, MSG: about 5 g, nucleic acid seasoning (IG); about 0.4 g, bonito extract (powder); about 1 g heated and dissolved) After raising the temperature to about 50 ° C., lettuce that has undergone a sterilization process is put into the blanching aqueous solution, and blanched for about 30 seconds, for example. Next, lettuce is immediately taken out from the blanching aqueous solution, drained and immediately stipulated.

(5) Freezing step (fifth step P15 in FIG. 5)
The lettuce that has undergone the above blanching process is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.
(6) Drying step (sixth step P16 in FIG. 5)
The lettuce that has undergone the above freezing step is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set to, for example, about 45 ° C., and the lettuce is heated and dried for about 24 hours, for example.

C. Mizuna (1) Cleaning step (first step P21 in FIG. 6)
After removing roots, dead leaves, and coarse matters of mizuna, the mud and agricultural chemicals adhering to the mizuna are washed and removed with running water (running water washing treatment).
(2) Cutting process (second process P22 in FIG. 6)
The mizuna that has undergone the washing process is cut using, for example, a slicer or the like according to, for example, about 30 mm square or intended use.

(3) Sterilization step (third step P23 in FIG. 6)
The cut mizuna is immersed in, for example, an aqueous sodium hypochlorite solution having a concentration of about 500 ppm, for example, for about 20 minutes. In this case, it may be occasionally stirred. Thereafter, in the same manner as in the above-described (1) washing step, the running water washing treatment is performed to sufficiently wash out sodium hypochlorite, and then the dehydration treatment is performed using a dehydrating apparatus such as a centrifuge.

(4) Blanching process (fourth process P24 in FIG. 6)
For example, blanching aqueous solution (water; about 1000 g, MSG; about 5 g, IG; about 0.4 g, bonito extract (powder); about 1 g, heavy tank; 3 g heated and dissolved) After raising the temperature to about 95 ° C., the mizuna that has undergone the sterilization process is put into the blanching aqueous solution, and blanched, for example, for about 30 seconds. Next, immediately after taking out the mizuna from the blanching aqueous solution, it is sufficiently cooled with running water, so that the product temperature of the mizuna becomes about 20 ° C. or less. Further, the water is sufficiently drained by draining or natural draining using the dehydrator.

(5) Pre-freezing process (fifth process P25 in FIG. 6)
The mizuna drained in the blanching step is, for example, dissolved in about 15% sugar solution (water; about 1000 g, trehalose; about 120 g, TK-16; about 30 g, to a liquid temperature of about 25 ° C. or less. For example, after being soaked in the object), the liquid is drained and a prescribed amount is measured.

(6) First freezing step (sixth step P26 in FIG. 6)
The mizuna that has undergone the pre-freezing step is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.
(7) Second freezing step (seventh step P27 in FIG. 6)
The mizuna that has undergone the first freezing step is immediately carried into a refrigerator cooled to, for example, about −5 ° C. and stored, for example, for about 24 hours or more.
(8) 3rd freezing process (8th process P28 of FIG. 6)
The mizuna that has undergone the second freezing step is immediately carried into a refrigerator cooled to, for example, about −20 ° C. and stored, for example, for about 24 hours or more.

(9) Drying step (ninth step P29 in FIG. 6)
The mizuna that has undergone the above freezing step is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set at, for example, about 45 ° C., and the mizuna is heated and dried for about 24 hours, for example.

D. Komatsuna (1) Cleaning process (first process P31 in FIG. 7)
After removing komatsuna roots, dead leaves, coarse matters, etc., the mud and agricultural chemicals adhering to the komatsuna are washed away with running water to remove (running water washing treatment).
(2) Cutting process (second process P32 in FIG. 7)
The Komatsuna which passed through the washing process is cut using, for example, a slicer or the like according to, for example, about 30 mm square or intended use.

(3) Blanching process (third process P33 in FIG. 7)
For example, blanching aqueous solution (water; about 1000 g, MSG; about 5 g, IG; about 0.4 g, bonito extract (powder); about 1 g, heavy tank; 3 g heated and dissolved) After raising the temperature to about 95 ° C., the spinach that has undergone the cutting process is put into the blanching aqueous solution, and blanched for about 90 seconds, for example. Next, immediately after taking out the mustard spinach from the blanching aqueous solution, it is sufficiently cooled with running water, so that the product temperature of the spinach must be about 20 ° C. or less. Further, the water is sufficiently drained by draining or natural draining using the dehydrator. Then, the specified amount is measured.

(4) Freezing step (fourth step P34 in FIG. 7)
The komatsuna that has undergone the above blanching process is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(5) Drying step (fifth step P35 in FIG. 7)
The komatsuna that has undergone the above freezing process is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set at, for example, about 45 ° C., and for example, the komatsuna is dried by heating for about 24 hours.

E. Chinese cabbage (1) 1st cutting process (1st process P41 of Drawing 8)
For example, the Chinese cabbage is cut into four equal parts.
(2) Cleaning step (second step P42 in FIG. 8)
After removing the Chinese cabbage core, dead leaves, and coarse matters after the first cutting step, the mud and agricultural chemicals adhering to the Chinese cabbage are washed and removed with running water (running water washing treatment).
(3) Second cutting step (third step P43 in FIG. 8)
The Chinese cabbage which passed through the washing process is cut according to, for example, about 10 mm square or intended use.

(4) Blanching process (fourth process P44 in FIG. 8)
For example, blanching aqueous solution (water; about 1000 g, MSG; about 5 g, IG; about 0.4 g, bonito extract (powder); about 1 g, heavy tank; 3 g heated and dissolved) After raising the temperature to about 95 ° C., the Chinese cabbage that has undergone the second cutting step is put into the blanching aqueous solution and, for example, blanched for about 120 seconds. Next, the Chinese cabbage is immediately taken out from the blanching aqueous solution, and then immediately cooled with running water to cool the Chinese cabbage until the product temperature of the Chinese cabbage becomes, for example, about 20 ° C. or less. Further, the water is sufficiently drained by draining or natural draining using the dehydrator.

(5) Pre-freezing process (fifth process P45 in FIG. 8)
For example, about 5% of trehalose is added to the Chinese cabbage drained in the blanching step, and the mixture is sufficiently mixed and stirred, and left for about 15 minutes, for example. Next, the liquid is sufficiently drained by the above-mentioned natural draining, and the specified amount is weighed.

(6) Freezing step (sixth step P46 in FIG. 8)
The Chinese cabbage that has undergone the pre-freezing step is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(7) Drying step (seventh step P47 in FIG. 8)
The Chinese cabbage that has undergone the above freezing process is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set at, for example, about 45 ° C., and the Chinese cabbage is dried by heating for, for example, about 24 hours.

F. Carrot (1) Cutting process (first process P51 in FIG. 9)
After carrot skin is peeled and the root portion and leaf tip portion are removed, for example, a block of about 3 mm × about 3 mm × about 25 mm is cut or cut according to the intended use.
(2) Pre-branching process (second process P52 in FIG. 9)
After adding, for example, about 2% baking powder (swelling agent) to the carrot that has undergone the above-mentioned cutting step, the mixture is sufficiently mixed and stirred, and left, for example, for about 30 minutes.

(3) Blanching process (third process P53 in FIG. 9)
After the carrot that has undergone the pre-branching process is drained, it is poured into, for example, hot water at about 90 ° C. and, for example, blanched for about 15 minutes. Next, immediately after taking out the carrot from the hot water, the carrot is sufficiently cooled with running water to cool the carrot to a temperature of, for example, about 20 ° C. or less. Further, the water is sufficiently drained by draining or natural draining using the dehydrator.

(4) Pre-freezing step (fourth step P54 in FIG. 9)
For example, about 10% of water-containing crystalline glucose is added to the carrot drained in the blanching step, and then mixed and stirred, for example, for about 30 minutes. Next, after fully draining, weigh the specified amount.

(5) Freezing step (fifth step P55 in FIG. 9)
Carrots that have undergone the pre-freezing process are immediately carried into a freezer cooled to, for example, about −20 ° C. and stored, for example, for about 12 hours or more.

(6) Drying step (sixth step P56 in FIG. 9)
The ginseng that has undergone the above freezing step is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature inside the apparatus is set to, for example, about 45 ° C., and the carrot is dried by heating for, for example, about 24 hours.

G. Cabbage (1) Cutting process (first process P61 in FIG. 10)
The cabbage is cut into, for example, four equal parts, and then the core, dead leaves, and coarse substances are removed, and cut into, for example, 18 mm square or the intended use.

(2) Blanching process (second process P62 in FIG. 10)
For example, blanching aqueous solution (water; about 1000 g, MSG; about 5 g, IG; about 0.4 g, bonito extract (powder); about 1 g, heavy tank; 3 g heated and dissolved) After raising the temperature to about 90 ° C., the cabbage that has been subjected to the cutting process is put into the blanching aqueous solution, and blanched, for example, for about 120 seconds. Next, the cabbage is immediately taken out from the blanching aqueous solution, and then immediately cooled sufficiently with running water to cool the cabbage until the product temperature becomes, for example, about 20 ° C. or less. Further, the water is sufficiently drained by draining or natural draining using the dehydrator. Then, the specified amount is measured.

(3) Freezing step (third step P63 in FIG. 10)
The cabbage that has undergone the blanching process is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(4) First drying step (fourth step P64 in FIG. 10)
The cabbage that has undergone the above freezing process is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set to, for example, about 45 ° C., and the cabbage is dried by heating for, for example, about 24 hours.
(5) Second drying step (fifth step P65 in FIG. 10)
The cabbage that has undergone the first drying step is set to a temperature of, for example, about 25 ° C. in the drying apparatus shown in FIGS. 1 to 3, and the cabbage is dried with hot air.

H. Paprika (red or yellow)
(1) Cutting process (first process P71 in FIG. 11)
After removing the root of paprika, coarse matters, etc., for example, cut into about 8 equal parts, and then cut into about 2 mm square using, for example, a slicer.
(2) Cleaning step (second step P72 in FIG. 11)
The mud, agricultural chemicals, etc. adhering to the paprika that have undergone the above cutting process are removed by washing with running water (running water washing treatment).

(3) Blanching process (third process P73 in FIG. 11)
(A) As for red paprika, for example, it is poured into hot water of about 90 ° C. and, for example, blanched for about 30 seconds.
(B) For yellow paprika, for example, blanching aqueous solution (water; about 1000 g, MSG; about 5 g, IG; about 0.4 g, bonito extract (powder); about 1 g, heavy tank; 3 g) ) Is raised to, for example, about 90 ° C., and then poured into the blanching aqueous solution, for example, blanched for about 30 seconds.

Next, the red paprika and the yellow paprika are immediately taken out from the blanching aqueous solution, and then immediately cooled sufficiently with running water to cool the paprika to a temperature of about 20 ° C. or less, for example. Further, the water is sufficiently drained by draining or natural draining using the dehydrator.

(4) Pre-freezing step (fourth step P74 in FIG. 11)
Paprika drained in the above blanching process is mixed with, for example, a pre-freezing solution with a predetermined concentration (baking powder (swelling agent); 0.5%, hydrous crystal glucose; 1%, TK-16; 1%) ), For example, after being immersed for about 20 minutes, drained and weighed a specified amount.

(5) Freezing step (fifth step P75 in FIG. 11)
The paprika having undergone the pre-freezing step is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(6) Drying step (sixth step P76 in FIG. 11)
The paprika that has undergone the above freezing step is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set to, for example, about 45 ° C., and the paprika is heated and dried for about 24 hours, for example.

I. Onion (1) Cutting process (first process P81 in FIG. 12)
After the onion is peeled off, and coarse matters are removed, it is cut into four equal parts, for example, using a slicer or the like, for example, about 5 square meters or cut according to the intended use.

(2) Blanching process (second process P82 in FIG. 12)
The carrot that has undergone the above cutting process is poured into, for example, hot water of about 95 ° C., and is blanched, for example, for about 3 minutes. Next, the onion is immediately taken out from the hot water, and then immediately cooled sufficiently with running water to cool the onion to a temperature of about 20 ° C. or less, for example. Further, the water is sufficiently drained by draining or natural draining using the dehydrator.

(3) Pre-freezing step (third step P83 in FIG. 12)
For example, about 5% of trehalose is added to the onion drained in the blanching step, and the mixture is thoroughly mixed and stirred, and left for about 10 minutes, for example. Next, drain thoroughly and weigh the specified amount.
(4) Freezing step (fourth step P84 in FIG. 12)
The onion that has undergone the pre-freezing step is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(5) 1st drying process (5th process P85 of FIG. 12)
The onion having undergone the above freezing step is carried into a drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set at, for example, about 45 ° C., and the onion is heated and dried for about 24 hours, for example.
(6) Second drying step (sixth step P86 in FIG. 12)
The temperature in the drying apparatus shown in FIGS. 1 to 3 is set to, for example, about 25 ° C. for the onion having undergone the first drying step, and the onion is dried with hot air.

J. et al. Long onion (1) 1st cutting process (1st process P91 of FIG. 13)
Remove long onion roots, dead leaves, coarse matters, etc.
(2) Cleaning step (second step P92 in FIG. 13)
The mud, agricultural chemicals, etc. adhering to the long onion that has undergone the first cutting step are washed and removed with running water (running water washing treatment).
(3) Second cutting step (third step P93 in FIG. 13)
The long onion that has undergone the cleaning process is cut according to, for example, about 5 mm square or intended use.

(4) First sterilization step (fourth step P94 in FIG. 13)
The cut long onion is immersed in, for example, an aqueous sodium hypochlorite solution having a concentration of about 500 ppm, for example, for about 20 minutes. In this case, it may be occasionally stirred.
(5) Second sterilization step (fifth step P95 in FIG. 13)
The long onion that has undergone the first sterilization step is immersed in, for example, an aqueous solution of sodium hypochlorite having a concentration of about 400 ppm, for example, for about 20 minutes. In this case, it may be occasionally stirred. Thereafter, in the same manner as in the above-described (2) cleaning step, the sodium hypochlorite is sufficiently washed away by carrying out running water cleaning treatment.

(6) Pre-freezing step (sixth step P96 in FIG. 13)
This pre-freezing step is performed as necessary.
For example, after adding about 5% trehalose to the weight of the long onion to which the sodium hypochlorite has been sufficiently washed away in the second sterilization step, the mixture is sufficiently mixed and stirred, for example, Leave for about 10 minutes. Next, drain thoroughly and weigh the specified amount.

(7) Freezing step (seventh step P97 in FIG. 13)
The long onion that has undergone the second sterilization step or the pre-freezing step is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(8) 1st drying process (8th process P98 of FIG. 13)
The long onion that has undergone the above freezing step is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set to, for example, about 45 ° C., and the long onion is heated and dried for about 24 hours, for example.
(9) Second drying step (ninth step P99 in FIG. 13)
The temperature in the drying apparatus shown in FIGS. 1 to 3 is set to, for example, about 25 ° C. for the long leek after the first drying step, and the long leek is dried with hot air.

K. Apple (1) washing step (first step P101 in FIG. 14)
Dust and pesticides adhering to the apple are removed by washing with running water or storage water.
(2) Cutting process (second process P102 in FIG. 14)
The apple that has undergone the above washing process remains peeled or peeled, and is cut into, for example, about 8 equal parts, and then cut using, for example, a slicer or the like in accordance with, for example, about 3 mm square.

(3) Antioxidation process (third process P103 in FIG. 14)
The apple that has undergone the above-described cutting step is dipped in, for example, about 5% ascorbic acid aqueous solution, for example, for about 60 seconds, and then drained.

(4) Pre-freezing step (fourth step P104 in FIG. 14)
The apples drained in the above-mentioned antioxidant step are treated with, for example, a pre-freezing solution having a predetermined concentration (for example, about 20% sugar solution (the ratio of water to trehalose is about 20% For example, after being immersed in about 20 minutes, drained and weighed the specified amount.

(5) Freezing step (fifth step P105 in FIG. 14)
The apple that has undergone the pre-freezing step is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(6) Drying step (sixth step P106 in FIG. 14)
The apples that have undergone the above freezing step are carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set to, for example, about 45 ° C., and the apples are dried by heating for, for example, about 24 hours.

L. Pineapple (1) cutting process (first process P111 in FIG. 15)
The skin and the core are removed from the pineapple and, for example, cut into about 8 equal parts, and then cut into, for example, about 8 mm square or a use application using a slicer or the like.

(2) Antioxidation process (2nd process P112 of FIG. 15)
The pineapple that has undergone the above cutting step is immersed in, for example, an about 1% ascorbic acid aqueous solution for about 60 seconds, and then drained.

(3) Pre-freezing step (third step P113 in FIG. 15)
The pineapple that has been drained in the antioxidant step is, for example, added with a pre-freezing solution having a predetermined concentration (for example, about 5% trehalose, and then sufficiently mixed and stirred, and a prescribed amount is measured.

(4) Freezing step (fourth step P114 in FIG. 15)
The pineapple that has undergone the pre-freezing step is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(5) Drying step (fifth step P115 in FIG. 15)
The pineapple that has undergone the above freezing step is carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature in the apparatus is set at, for example, about 45 ° C., and the pineapple is heated and dried for about 24 hours, for example.

M.M. Pear (1) Cleaning step (first step P121 in FIG. 16)
After weighing the pear, the dust and pesticides adhering to the pear are removed by washing with running water (running water washing treatment).
(2) Cutting process (second process P122 in FIG. 16)
The pears that have undergone the above washing step are peeled off and cut according to, for example, about 2 mm of ginkgo cutting or usage.

(3) Antioxidation step (third step P123 in FIG. 16)
The pears that have undergone the above-described cutting step are dipped in, for example, about 1% ascorbic acid aqueous solution, for example, for about 60 seconds, and then drained.

(4) Pre-freezing step (fourth step P124 in FIG. 16)
The pear that has been drained in the above-mentioned antioxidant step is, for example, a frozen pretreatment solution (for example, about 20% sugar solution (the ratio of water to trehalose is, for example, about 1% sugar solution is about 20%). For example, after being immersed in about 20 minutes, drained and weighed the specified amount.

(5) Freezing step (fifth step P125 in FIG. 16)
The pear that has undergone the pre-freezing step is immediately carried into a refrigerator cooled to, for example, about 0 ° C. and stored, for example, for about 12 hours or more.

(6) Drying step (sixth step P126 in FIG. 16)
The pears that have undergone the above freezing process are carried into the drying apparatus shown in FIGS. 1 to 3, and the temperature inside the apparatus is set to, for example, about 45 ° C., and the pears are dried by heating for, for example, about 24 hours.
The dried fruits and vegetables obtained by the examples described above can be restored by immersing them in hot water, for example, for about 2 to 4 minutes.

Next, in J of the above Example, a sensory test was performed on dried fruits and vegetables (dried long green onions) made of long green onions produced by the specific manufacturing method described with reference to FIG. The dried long onions obtained in the examples were reconstituted by immersing them in hot water, for example, for about 2 minutes to about 4 minutes.
On the other hand, dried fruits and vegetables (dry onion) as a comparative example is freeze-dried at about −30 ° C. instead of the freezing step, the first drying step and the second drying step in the production method shown in FIG. Obtained by performing a drying step. The dried green onion according to the comparative example was restored by immersing it in hot water, for example, for about 2 minutes to about 4 minutes.

About the sample produced by the method explained above, the sample name was turned down and evaluated as a panel by 10 staff members of the National Agriculture and Food Research Organization (hereinafter referred to as “Agricultural Research Organization”) Hokkaido Agricultural Research Center. I got it. An example of this sensory test result is shown in FIG. There are eight sensory test items: color, fragrance, sweetness, spiciness, hardness, muscularity, crispness and comprehensive evaluation. With respect to these sensory test items, the evaluation criteria were set in five stages, and one of the evaluation points 1 to 5 was assigned to the panelists. The average score was calculated for each sensory test item.

As can be seen from FIG. 17, with respect to sweetness, crispness, and comprehensive evaluation, the example is evaluated to be superior to the comparative example. Moreover, the Example has obtained evaluation comparable with a comparative example also about a fragrance and streaks.
As described above, according to the embodiment of the present invention, it can be used for a wide range of applications, and without being subjected to a decompression process or a rolling process, the original shape, appearance and texture are not impaired, and a large amount is inexpensive. Dried fruits and vegetables can be produced.

As described above, the embodiments of the present invention have been described in detail. However, the specific configuration is not limited to these embodiments, and even if there is a design change or the like without departing from the gist of the present invention, Included in the invention.

Claims (6)

Depending on the type and characteristics of the fruits and vegetables, a freezing step of freezing the fruits and vegetables at a temperature of about 0 ° C. to about −20 ° C. for a predetermined time;
And a drying step of allowing hot water to flow through the heat pipe and drying the hot air obtained by applying air to the heat pipe to the fruits and vegetables after the freezing step. Method. The method for producing dried fruits and vegetables according to claim 1, wherein in the drying step, hot air of about 45 ° C is applied to the fruits and vegetables subjected to the freezing step for at least 24 hours to dry. The method for producing dried fruits and vegetables according to claim 1 or 2, further comprising a pre-freezing step of immersing the fruits and vegetables in a pre-freezing solution for a predetermined time according to the type and characteristics of the fruits and vegetables. The method for producing dried fruits and vegetables according to claim 3, wherein the pretreatment solution for freezing contains at least one of trehalose, baking powder, or water-containing crystal glucose. In the drying step, hot air of about 45 ° C. is applied to the fruits and vegetables that have been subjected to the freezing step for at least 24 hours to dry, and then hot air of about 25 ° C. is applied to the fruits and vegetables according to the type and characteristics of the vegetables. The method for producing dried fruits and vegetables according to any one of claims 2 to 4, wherein the dried fruits and vegetables are dried. An apparatus main body in which a heat insulating material is inserted between the outer wall and the inner wall;
A plurality of heat pipes that dissipate heat by circulating hot water through the inner pipe,
A plurality of fans for blowing air to the plurality of heat pipes;
A drying apparatus comprising: a discharge unit that discharges damp air in the drying apparatus.

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