JP2008086330A - Seasoned dried fruit piece for drink seasoning or decoration of bread or confectionery, and method for producing the same - Google Patents
Seasoned dried fruit piece for drink seasoning or decoration of bread or confectionery, and method for producing the same Download PDFInfo
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- JP2008086330A JP2008086330A JP2007335227A JP2007335227A JP2008086330A JP 2008086330 A JP2008086330 A JP 2008086330A JP 2007335227 A JP2007335227 A JP 2007335227A JP 2007335227 A JP2007335227 A JP 2007335227A JP 2008086330 A JP2008086330 A JP 2008086330A
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- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 19
- 235000008429 bread Nutrition 0.000 title claims description 17
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 15
- 238000005034 decoration Methods 0.000 title claims description 14
- 235000009508 confectionery Nutrition 0.000 title claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 52
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 37
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 36
- 238000001035 drying Methods 0.000 claims abstract description 31
- 238000005470 impregnation Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000003381 stabilizer Substances 0.000 claims description 21
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- 238000000034 method Methods 0.000 claims description 13
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- 238000010521 absorption reaction Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000000087 stabilizing effect Effects 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 3
- 230000006641 stabilisation Effects 0.000 description 15
- 238000011105 stabilization Methods 0.000 description 15
- 241000220225 Malus Species 0.000 description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 11
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 7
- 229920001353 Dextrin Polymers 0.000 description 7
- 239000004375 Dextrin Substances 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 7
- 235000012970 cakes Nutrition 0.000 description 7
- 235000014510 cooky Nutrition 0.000 description 7
- 235000019425 dextrin Nutrition 0.000 description 7
- 235000015092 herbal tea Nutrition 0.000 description 7
- 235000015243 ice cream Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 235000013618 yogurt Nutrition 0.000 description 7
- 244000269722 Thea sinensis Species 0.000 description 5
- 239000008187 granular material Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000007711 solidification Methods 0.000 description 4
- 230000008023 solidification Effects 0.000 description 4
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- 229920002472 Starch Polymers 0.000 description 3
- 235000015190 carrot juice Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 240000007651 Rubus glaucus Species 0.000 description 2
- 235000011034 Rubus glaucus Nutrition 0.000 description 2
- 235000009122 Rubus idaeus Nutrition 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 239000007857 degradation product Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000235659 Rubus idaeus Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- 238000009777 vacuum freeze-drying Methods 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
本発明は、植物汁が含浸されて乾燥された飲料の調味料用又はパン若しくは製菓品のデコレーション用味付乾燥果実片及びその製造方法に関し、特にハーブティ、紅茶等の飲料に味付けするための飲料の調味料用又はパン若しくは製菓品のデコレーション用味付乾燥果実片及びその製造方法に関する。 The present invention relates to a seasoned dried fruit piece for use in seasoning beverages impregnated with vegetable juice or dried, or for decoration of bread or confectionery, and a method for producing the same, and in particular, beverages for seasoning beverages such as herbal tea and tea. It is related with the seasoned dried fruit piece for a seasoning, or the decoration of bread or confectionery, and its manufacturing method.
従来、固形又は粉末果汁は、固形化、安定化を目的として、デキストリン、トレハロース等の腑形剤を多量に使用し、腑形剤に果汁を染み込ませて乾燥していた。 Conventionally, solid or powdered fruit juices have been dried by using a large amount of a koji-shaped agent such as dextrin or trehalose for the purpose of solidification and stabilization, and soaking the koji-shaped agent with the juice.
固形又は粉末果汁において、腑形剤のみに果汁を染み込ませて乾燥させると、腑形剤を大量に使用することになり果汁本来の味が損なわれると共に不経済であった。 When solid juice or powdered fruit juice is soaked with fruit juice only and dried, the fruit juice is used in a large amount and the original taste of the fruit juice is impaired, which is uneconomical.
本発明は、デキストリン、トレハロース等の腑形剤の使用は安定化のみにとどめ、従来の腑形剤を用いずに果汁を固形化することによって果汁本来の味を損なうことなく腑形化することを目的とする。 In the present invention, only the stabilization of the dextrin and trehalose is used for stabilization, and the fruit juice is solidified without degrading the original taste of the fruit juice by solidifying the fruit juice without using a conventional mold. With the goal.
本発明は物の発明にあっては、腑形化するための乾燥又は冷凍リンゴ果実片を、水で戻す水戻し工程又は解凍工程を経た後、前記乾燥又は冷凍リンゴ果実片を、濃縮果汁又は野菜ジュースに含浸させた後、乾燥させた味付乾燥果実片である。植物汁は濃縮果汁とすることができる。 In the invention of the present invention, the dried or frozen apple fruit pieces for cocoonization are subjected to a water reconstitution step or a thawing step, and then the dried or frozen apple fruit pieces are concentrated fruit juice or It is a seasoned dried fruit piece that has been impregnated with vegetable juice and then dried. The plant juice can be a concentrated fruit juice.
一方、方法の発明にあっては、乾燥した果実片を水で戻す水戻し工程と、水で戻されたリンゴ果実片に濃縮果汁又は野菜ジュースを含浸させる含浸工程と、前記濃縮果汁又は野菜ジュースが含浸したリンゴ果実片を乾燥させる乾燥工程とからなる飲料の調味料用又はパン若しくは製菓品のデコレーション用味付乾燥果実片の製造方法である。当該製造方法において、含浸工程と乾燥工程との間に、植物汁が含浸した果実片に安定剤を混合する安定化工程を設けることができる。 On the other hand, in the invention of the method, a water reconstitution step for returning dried fruit pieces with water, an impregnation step for impregnating apple fruit pieces reconstituted with water with concentrated juice or vegetable juice, and the concentrated fruit juice or vegetable juice It is a manufacturing method of the seasoning dried fruit piece for the seasonings of a drink which consists of the drying process which dries the apple fruit piece which impregnated with or for decoration of bread or confectionery. In the said manufacturing method, the stabilization process which mixes a stabilizer with the fruit piece which the vegetable juice impregnated can be provided between an impregnation process and a drying process.
又、本発明の別の製造方法は、冷凍リンゴ果実片を解凍する解凍工程と、解凍されたリンゴ果実片に濃縮果汁又は野菜ジュースを含浸させる含浸工程と、前記濃縮果汁又は野菜ジュースが含浸したリンゴ果実片を乾燥させる乾燥工程とからなる飲料の調味料用又はパン若しくは製菓品のデコレーション用味付乾燥果実片の製造方法である。当該別の製造方法においても、含浸工程と乾燥工程との間に、植物汁が含浸した果実片に安定剤を混合する安定化工程を設けることができる。 Further, another production method of the present invention includes a thawing step of thawing frozen apple fruit pieces, an impregnation step of impregnating the thawed apple fruit pieces with concentrated fruit juice or vegetable juice, and the concentrated fruit juice or vegetable juice impregnated. It is the manufacturing method of the seasoning dried fruit piece for the seasonings of a drink which consists of a drying process which dries an apple fruit piece, or the decoration of bread or confectionery. Also in the said another manufacturing method, the stabilization process which mixes a stabilizer with the fruit piece which the vegetable juice impregnated can be provided between an impregnation process and a drying process.
本発明の味付乾燥果実片は、ハーブティ、紅茶等の飲料の調味料とすることができる。 The seasoned dried fruit piece of the present invention can be used as a seasoning for beverages such as herbal tea and tea.
本発明によって果汁本来の味を損なうことなく、保存性の高い味付乾燥果実片を簡便に提供することができる。又、濃縮果汁を使用した場合には濃縮された味、香りを保持することができる。 According to the present invention, it is possible to easily provide a seasoned dried fruit piece with high storage stability without impairing the original taste of fruit juice. Moreover, when concentrated fruit juice is used, the concentrated taste and aroma can be maintained.
本発明は従来のように腑形剤を多量に使用することなく、果実に植物汁を染み込ませて乾燥させることにより、果汁本来の味を損なうことがないと共に、経済的である。又、安定化を目的としてデキストリン、トレハロース等を用いることによって、吸湿等による変化を防ぐことができ、安定した味付乾燥果実片を提供することができる。 The present invention does not impair the original taste of the fruit juice and is economical by impregnating the fruit juice with the plant juice and drying it without using a large amount of the cocoon-former as in the prior art. In addition, by using dextrin, trehalose or the like for the purpose of stabilization, changes due to moisture absorption or the like can be prevented, and a stable seasoned dried fruit piece can be provided.
先ず、本発明の味付乾燥果実片について説明する。腑形化するための果実片は、好ましくはリンゴ、バナナ果実片等であるが、これら果実片に限らず、十分に植物汁を含浸させることのできる肉質を有する食用植物片であれば、根片、茎片、葉片等でもよく、例えばニンジン根片等でも本発明の効果を得ることができる。尚、果実片はリンゴ果肉片等の果肉部分がよい。 First, the seasoned dried fruit piece of the present invention will be described. The fruit pieces for cocoon-formation are preferably apples, banana fruit pieces, etc., but are not limited to these fruit pieces, and if the edible plant pieces have a flesh that can be sufficiently impregnated with vegetable juice, A piece, a stem piece, a leaf piece, etc. may be sufficient, for example, a carrot root piece etc. can acquire the effect of the present invention. The fruit piece is preferably a pulp part such as an apple fruit piece.
植物汁は、ハーブティ、紅茶等の飲料に入れて良好な香味となる植物汁であれば特に限定されないが、例えばイチゴ、パイナップル、ブルーベリー、ラズベリー、リンゴ、モモ果汁等の果汁を用いることができる。その他、ニンジンジュース等の果汁以外の野菜ジュースを用いることもできる。上記植物汁は濃縮するのが好ましく、例えば濃縮果汁、濃縮野菜ジュース等を用いるのがよい。尚、植物汁のかわりに種々の液体フレーバーを用いることが可能である。 The plant juice is not particularly limited as long as it is a plant juice that has a good flavor when placed in a beverage such as herbal tea or black tea. For example, fruit juices such as strawberries, pineapples, blueberries, raspberries, apples, and peach juice can be used. In addition, vegetable juices other than fruit juices such as carrot juice can also be used. The plant juice is preferably concentrated. For example, concentrated fruit juice, concentrated vegetable juice, or the like is preferably used. Various liquid flavors can be used in place of the vegetable juice.
本発明の味付乾燥果実片は、ハーブティ、紅茶等の飲料の味付けに使用する場合には、標準には略８ｍｍ四方〜５ｍｍ四方のダイス状にすることができ、この大きさだと、お茶等のブレンドの他、パン、製菓品、例えばクッキー、ケーキ、アイスクリーム、ヨーグルト等のデコレーション用に用いることができる。略５ｍｍ四方以下、又は略２０ｍｍ〜略８ｍｍ四方とした場合には、クッキー、ケーキ、アイスクリーム、ヨーグルト、パン等のデコレーション用に適している。尚、上記の四方とは厳密な立方体であることを意味するのではなく、およその形状を表現するために用いており、不定形で構わない。 When the seasoned dried fruit pieces of the present invention are used for seasoning beverages such as herbal tea, tea, etc., the standard can be made into a dice shape of about 8 mm square to 5 mm square. In addition to these blends, it can be used for decoration of bread, confectionery products such as cookies, cakes, ice cream, yogurt and the like. When it is about 5 mm square or less, or about 20 mm to about 8 mm square, it is suitable for decoration of cookies, cakes, ice cream, yogurt, bread and the like. Note that the above four directions do not mean an exact cube, but are used to represent an approximate shape, and may be indefinite.
本発明の味付乾燥果実片は、シート状、顆粒、粉末状にした場合にもクッキー、ケーキ、アイスクリーム、ヨーグルト、パン等のデコレーション用に適している。本発明の味付乾燥果実片を紅茶、ハーブティ等の飲料に用いる場合には、飲料に植物汁が溶解するようにして飲料に風味付けを行い、クッキー、ケーキ、アイスクリーム、ヨーグルト、パン等のデコレーション用に用いる場合には、クッキー、ケーキ、アイスクリーム、ヨーグルト、パン等に混合、トッピング等して、味付乾燥果実片をそのまま食することができる。 The seasoned dried fruit pieces of the present invention are suitable for decoration of cookies, cakes, ice creams, yogurts, breads and the like even in the form of sheets, granules, and powders. When using the seasoned dried fruit pieces of the present invention for beverages such as black tea and herbal tea, flavor the beverage so that the vegetable juice dissolves in the beverage, such as cookies, cakes, ice cream, yogurt, bread, etc. When used for decoration, it can be mixed and topped with cookies, cakes, ice cream, yogurt, bread, etc., and the seasoned dried fruit pieces can be eaten as they are.
本発明の安定剤は、従来の腑形剤と同様のものを用いることができるが、固形化を目的としたものではなく、味付乾燥果実片の吸湿を防ぎ、安定させることを目的として用いられているものであって、安定化のために必要最小限な量にとどめる。具体的には、例えばデキストリン、トレハロース等を用いることができる。 The stabilizer of the present invention can be the same as the conventional candy shaper, but is not intended for solidification, and is used for the purpose of preventing and stabilizing moisture absorption of seasoned dried fruit pieces. The minimum amount necessary for stabilization. Specifically, for example, dextrin, trehalose or the like can be used.
次に、本発明の味付乾燥果実片の製造方法について図面を用いて説明する。図１は、本発明の味付乾燥果実片の製造方法の第一の実施態様を示している。（ａ）は、安定剤を用いなかった場合であり、（ｂ）は安定剤を用いた場合である。安定剤は、固形化を目的としたものではなく、味付乾燥果実片の吸湿を防ぎ、安定させることを目的として用いられている。 Next, the manufacturing method of the seasoned dried fruit piece of this invention is demonstrated using drawing. FIG. 1 shows a first embodiment of the method for producing seasoned dried fruit pieces of the present invention. (A) is a case where a stabilizer is not used, and (b) is a case where a stabilizer is used. The stabilizer is not intended for solidification, but is used for the purpose of preventing and stabilizing moisture absorption of the seasoned dried fruit pieces.
乾燥した果実片を水で戻す水戻し工程（Ｓ１、Ｓ１１）では、乾燥した果実片は完全に乾燥している必要はなく、保存性を維持することができる程度に乾燥していればよい。乾燥した果実片は、いわゆるドライフルーツであって、通常の方法で乾燥されたものである。通常、ダイス状、シート状に加工された後に乾燥される。尚、顆粒及び粉末の味付乾燥果実片については、後述の乾燥工程の後、粉砕することによって形成される。水戻しは完全に水戻しするのではなく、果汁が含浸しやすくなる程度に水戻しされればよい。尚、水戻し工程を無くすと果汁の含浸に時間を要し、さらに含浸の度合いが不十分になるので好適ではないが、水戻し工程を省略することも可能である。 In the water return step (S1, S11) for returning the dried fruit pieces with water, the dried fruit pieces do not need to be completely dried, and may be dried to such an extent that the preservability can be maintained. The dried fruit piece is a so-called dried fruit and is dried by a usual method. Usually, it is dried after being processed into a die shape or a sheet shape. In addition, about the seasoned dried fruit piece of a granule and a powder, it forms by grind | pulverizing after the below-mentioned drying process. It is sufficient that the water is returned to such an extent that the fruit juice can be easily impregnated, instead of completely returning the water. It is not preferable to eliminate the water returning step because it takes time to impregnate the fruit juice and the degree of impregnation becomes insufficient. However, the water returning step can be omitted.
水で戻された果実片に植物汁を含浸する含浸工程（Ｓ２、Ｓ１２）では、植物汁は上述したように濃縮植物汁、特に濃縮果汁を用いるのが好適である。又、真空含浸等のように減圧して含浸することができるし、圧力含浸等のように加圧して含浸することができる。 In the impregnation step (S2, S12) in which the fruit pieces returned with water are impregnated with the vegetable juice, it is preferable to use the concentrated vegetable juice, particularly the concentrated fruit juice, as described above. Moreover, it can impregnate by reducing pressure, such as vacuum impregnation, or it can be impregnated by applying pressure, such as pressure impregnation.
植物汁が含浸した果実片を乾燥する乾燥工程（Ｓ３、Ｓ１４）では、熱乾燥、真空凍結乾燥、除湿乾燥等、通常の方法で乾燥すればよい。 In the drying step (S3, S14) for drying the fruit piece impregnated with the vegetable juice, it may be dried by a usual method such as heat drying, vacuum freeze drying, dehumidification drying or the like.
さらに、（ｂ）に示されるように上記含浸工程と上記乾燥工程との間に、植物汁が含浸した果実片に安定剤を混合する安定化工程（Ｓ１３）を設けることができる。安定化工程では、安定剤（腑形剤）を植物が含浸した果実片の表面に付着するように混合する。安定剤は澱粉分解物、例えばデキストリン、トレハロース等が適している。（ｂ）における含浸工程（Ｓ１２）の後、安定化工程（Ｓ１３）の前に、野菜汁を微粉末の形態としたものを、野菜汁が含浸した果実片と混合する工程を設けても良い。 Furthermore, as shown in (b), between the impregnation step and the drying step, a stabilization step (S13) of mixing a stabilizer with the fruit pieces impregnated with the vegetable juice can be provided. In the stabilization step, the stabilizer (molding agent) is mixed so as to adhere to the surface of the fruit piece impregnated with the plant. Suitable stabilizers are starch degradation products such as dextrin, trehalose and the like. After the impregnation step (S12) in (b) and before the stabilization step (S13), a step of mixing vegetable juice in the form of fine powder with fruit pieces impregnated with vegetable juice may be provided. .
図２は、本発明の味付乾燥果実片の製造方法の第二の実施態様を示している。（ａ）は、安定剤を用いなかった場合であり、（ｂ）は安定剤を用いた場合である。安定剤は、固形化を目的としたものではなく、味付乾燥果実片の吸湿を防ぎ、安定させることを目的として用いられている。 FIG. 2 shows a second embodiment of the method for producing seasoned dried fruit pieces of the present invention. (A) is a case where a stabilizer is not used, and (b) is a case where a stabilizer is used. The stabilizer is not intended for solidification, but is used for the purpose of preventing and stabilizing moisture absorption of the seasoned dried fruit pieces.
冷凍した果実片を解凍する解凍工程（Ｓ３１、Ｓ４１）では、解凍する果実片は完全に解凍している必要はなく、果汁を真空含浸等で含浸することができる程度に解凍されていればよい。冷凍した果実片は、通常の方法で冷凍されたものである。通常、ダイス状、シート状に加工された後に冷凍される。尚、顆粒及び粉末の味付乾燥果実片については、後述の乾燥工程の後、粉砕することによって形成される。 In the thawing step (S31, S41) for thawing the frozen fruit pieces, the fruit pieces to be thawed do not have to be completely thawed, and may be thawed to such an extent that the juice can be impregnated by vacuum impregnation or the like. . The frozen fruit piece is frozen by a normal method. Usually, it is frozen after being processed into a die or sheet. In addition, about the seasoned dried fruit piece of a granule and a powder, it forms by grind | pulverizing after the below-mentioned drying process.
解凍された果実片に植物汁を含浸する含浸工程（Ｓ３２、Ｓ４２）では、第一の実施態様と同様に、植物汁は濃縮植物汁、特に濃縮果汁を用いるのが好適である。又、真空含浸等のように減圧して含浸することができるし、圧力含浸等のように加圧して含浸することができる。 In the impregnation step (S32, S42) in which the thawed fruit piece is impregnated with the vegetable juice, as in the first embodiment, the vegetable juice is preferably concentrated vegetable juice, particularly concentrated fruit juice. Moreover, it can impregnate by reducing pressure, such as vacuum impregnation, or it can be impregnated by applying pressure, such as pressure impregnation.
乾燥工程（Ｓ３３、Ｓ４４）は上記第一の実施態様と同じである。さらに、（ｂ）に示されるように第二の実施態様においても、上記含浸工程と上記乾燥工程との間に、植物汁が含浸した果実片に安定剤を混合する安定化工程（Ｓ４３）を設けることができ、安定化工程は第一の実施態様と同じである。（ｂ）における含浸工程（Ｓ４２）の後、安定化工程（Ｓ４３）の前に、野菜汁を微粉末の形態としたものを、野菜汁を含浸した果実片と混合する工程を設けても良い。 The drying steps (S33, S44) are the same as in the first embodiment. Furthermore, as shown in (b), also in the second embodiment, between the impregnation step and the drying step, a stabilization step (S43) of mixing a stabilizer with the fruit pieces impregnated with plant juice is performed. The stabilization process is the same as in the first embodiment. After the impregnation step (S42) in (b) and before the stabilization step (S43), a step of mixing the vegetable juice in the form of fine powder with the fruit pieces impregnated with the vegetable juice may be provided. .
本発明の味付乾燥果実片は乾燥工程（Ｓ３、Ｓ１４、Ｓ３３、Ｓ４４）の後、検査、包装してハーブティ用、又、クッキー、ケーキ、アイスクリーム、ヨーグルト、パン等のデコレーション用とすることができる。ハーブティとしての使用方法としては、例えば、人数分の味付乾燥果実片をティーポットに入れ熱湯を注いだ後蓋をし、約３分間蒸らしてから飲用することができる。 After the drying process (S3, S14, S33, S44), the seasoned dried fruit pieces of the present invention are inspected and packaged for herbal tea, or for decoration such as cookies, cakes, ice cream, yogurt, bread, etc. Can do. As a method of using herbal tea, for example, a seasoned dried fruit piece for each person can be put in a teapot, poured with hot water, covered, steamed for about 3 minutes, and then drunk.
本発明の味付乾燥果実片の顆粒又は粉末は、乾燥工程（Ｓ３、Ｓ１４、Ｓ３３、Ｓ４４）の後、粉砕することによって製造される。この後、検査、包装してクッキー、ケーキ、アイスクリーム、ヨーグルト、パン等のデコレーション用とすることができる。 The seasoned dried fruit pieces granules or powder of the present invention are produced by pulverization after the drying step (S3, S14, S33, S44). Thereafter, it can be inspected and packaged for decoration such as cookies, cakes, ice cream, yogurt, bread and the like.
本発明の味付乾燥果実片の製造方法について具体例を以下に示す。 A specific example is shown below about the manufacturing method of the seasoned dried fruit piece of this invention.
原料の果実片として、乾燥リンゴ果実片を用い、植物汁としてラズベリー濃縮果汁を用いた場合における本発明の味付乾燥果実片の製造方法の具体例を示す。 The specific example of the manufacturing method of the seasoned dry fruit piece of this invention in the case of using a dried apple fruit piece as a raw material fruit piece and using a raspberry concentrated fruit juice as a vegetable juice is shown.
水戻し工程においては、乾燥リンゴ果実片と同量の水を加えて攪拌後、一時間放置する。そのようにして水戻しした原料を真空攪拌機に投入して含浸工程を行う。含浸工程では、真空攪拌機でマイナス７４０ｍＨｇ（約２０トール）に減圧する。そしてラズベリー濃縮果汁を注入して攪拌する。攪拌した後、常圧に戻して製品の安定を図るための澱粉分解物であるデキストリン、トレハロースを投入して攪拌混合する安定化工程を行う。その後、熱風乾燥機によって乾燥時間を６時間、初期乾燥８０℃、最終加熱温度４０℃で乾燥する乾燥工程を行う。以上の工程によって得られた味付乾燥果実片を検査、包装する。 In the water return step, the same amount of water as the dried apple fruit pieces is added and stirred, and then left for 1 hour. The raw material thus reconstituted with water is put into a vacuum stirrer to perform the impregnation step. In the impregnation step, the pressure is reduced to minus 740 mHg (about 20 torr) with a vacuum stirrer. Then, the raspberry concentrated juice is poured and stirred. After stirring, a stabilization process is performed in which dextrin and trehalose, which are starch degradation products, are returned to normal pressure to stabilize the product, and stirred and mixed. Thereafter, a drying process is performed in which the drying time is 6 hours, the initial drying is 80 ° C., and the final heating temperature is 40 ° C. by a hot air dryer. The seasoned dried fruit pieces obtained by the above steps are inspected and packaged.
原料の果実片として、乾燥リンゴ果実片を用い、植物汁としてニンジンジュースを用いた場合における本発明の味付乾燥果実片の製造方法の具体例を示す。 The specific example of the manufacturing method of the seasoned dry fruit piece of this invention in the case of using a dried apple fruit piece as a raw material fruit piece and using a carrot juice as a vegetable juice is shown.
水戻し工程においては、乾燥リンゴ果実片と同量の水を加えて攪拌後、一時間放置する。そのようにして水戻しした原料を真空攪拌機に投入して含浸工程を行う。含浸工程では、真空攪拌機でマイナス７４０ｍＨｇ（約２０トール）に減圧する。そしてニンジンジュースを注入して攪拌する。攪拌した後、常圧に戻してニンジン微粉末を混合攪拌する。その後、製品の安定を図るための澱粉分解物であるデキストリン、トレハロースを投入して攪拌混合する安定化工程を行う。その後、熱風乾燥機によって乾燥時間を５時間、初期乾燥８０℃、最終加熱温度４０℃で乾燥する乾燥工程を行う。以上の工程によって得られた味付乾燥果実片を検査、包装する。 In the water return step, the same amount of water as the dried apple fruit pieces is added and stirred, and then left for 1 hour. The raw material thus reconstituted with water is put into a vacuum stirrer to perform the impregnation step. In the impregnation step, the pressure is reduced to minus 740 mHg (about 20 torr) with a vacuum stirrer. Then add carrot juice and stir. After stirring, the pressure is returned to normal pressure and the carrot fine powder is mixed and stirred. Then, the stabilization process which stirs and mixes dextrin and trehalose which are starch decomposition products for aiming at product stability is performed. Then, the drying process which dries with a hot air dryer for 5 hours, initial drying 80 degreeC, and the final heating temperature 40 degreeC is performed. The seasoned dried fruit pieces obtained by the above steps are inspected and packaged.
Claims (5)
A thawing step for thawing frozen apple fruit pieces, an impregnation step for impregnating the thawed apple fruit pieces with concentrated fruit juice or vegetable juice, and a stabilizer for preventing moisture absorption on the apple fruit pieces impregnated with the concentrated fruit juice or vegetable juice Of a dried fruit piece for seasoning of beverages or for decoration of bread or confectionery products, characterized in that it comprises a stabilizing step of mixing the ingredients and a drying step of drying the apple fruit pieces mixed with the stabilizer. Method.
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| KR101810364B1 (en) * | 2017-05-15 | 2017-12-20 | 이선영 | A method of coloring pear pieces |
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| KR20180127678A (en) * | 2017-05-22 | 2018-11-30 | 이선영 | A manufacturing method of a tart using pears |
| KR101953021B1 (en) * | 2017-05-22 | 2019-05-17 | 이선영 | A manufacturing method of a tart using pears |
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