JP2016013120A - Method for producing fruit and vegetable powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fruit and vegetables powder production method that can efficiently produce the powder in a short period of time while preventing the burning or stickiness even for vegetables and fruits containing a lot of sugar.SOLUTION: Provided is a fruit and vegetables powder production method comprising a cutting step S4 for cutting a fruit and vegetables into a dice-shaped fruit and vegetables, a drying step S5 for drying the cut dice-shaped fruit and vegetables, a sterilization step S6 for sterilizing the dried dice-shaped fruit and vegetables, and a comminution step S7 for comminuting the sterilized dice-shaped fruit and vegetables into a fruit and vegetables powder, and in which the dice-shaped fruit and vegetables prepared in the cutting step S4 is a dice-shaped fruit and vegetables mainly containing substantially 5 mm square dice-shaped products.

Description

  The present invention relates to a method for producing vegetable and fruit powders, and more particularly, to a method for producing sugary vegetable and fruit powders.

  2. Description of the Related Art Conventionally, powders such as vegetables and fruits are added to food and drink products to increase added value. As a method for producing such vegetable powder, for example, root vegetables such as carrots are cut into an appropriate size to be a primary processed product, and the primary processed product is heated and steamed to remove wedges etc. A processed product, and further, this secondary processed product is dried to be a tertiary processed product, and the tertiary processed product is pulverized into a fine powder to obtain a root vegetable powder (see Patent Document 1), or a green-yellow vegetable is washed. There has been proposed a method for producing a green-yellow vegetable powder in a sachet in which a powdered product obtained by drying and pulverizing is filled into a cylindrical sachet and sealed (see Patent Document 2).

  However, these proposed methods are merely methods for making the powdered powder in order to effectively use vegetable powder, and the efficiency of manufacturing and the quality of the manufactured products are not pursued.

JP 2003-23996 A Japanese Utility Model Publication No. 7-13188

  The subject of this invention is providing the manufacturing method of the fruit and vegetable powder which can manufacture a powder efficiently in a short time, even if it is vegetables and fruits containing many sugars, preventing a burning and stickiness.

  Conventionally, the heat sterilization process performed when producing vegetable and fruit powders (fruit and vegetable powders) has been performed after subjecting vegetables and fruits to a coarse pulverization process in order to perform more effective sterilization. This is because when an object is sterilized in a relatively large state, it takes time to sterilize, and sufficient sterilization may not be performed. However, vegetables and fruits such as carrots that contain a large amount of sugar tend to burn fine powder produced as a by-product of pulverization, resulting in a decrease in product quality, and stickiness when heated in a state where the powder absorbs moisture. There arises a problem that it occurs and adheres to the manufacturing machine, leading to a decrease in manufacturing efficiency and a failure of the manufacturing machine.

  On the other hand, as a general sterilization method of such a pulverized food product, there are a method using steam and a method using superheated steam. In the former method using water vapor, the sterilization treatment itself takes time and the object needs to absorb moisture and dry, so the latter method using superheated water vapor without such a problem is adopted. There are many cases. However, this latter method using superheated steam has a problem in that a relatively large object is not sufficiently sterilized to the inside. In fact, the present inventors also tried to sterilize the 8 mm square dice-shaped carrots sold as products by the method using this superheated steam, but because the size is large, only the surface can be sterilized, Sufficient sterilization could not be performed. Furthermore, even in the superheated steam system, the 8 mm square dice carrots did not release moisture from the core part contained during sterilization, and the moisture value after sterilization was high.

  Under such circumstances, the present inventors have intensively studied to solve problems such as scorch and enable efficient sterilization and to efficiently produce high-quality vegetables and other powders. It has been found that by performing sterilization treatment in the state of 5 mm square dice-like fruits and vegetables, sufficient sterilization can be performed efficiently without causing burning or stickiness, and the present invention has been completed. Furthermore, it has been found that the substantially 5 mm square dice fruits and vegetables can greatly reduce the drying time in the drying process.

  That is, the present invention includes a cutting step of cutting fruits and vegetables into dice-like fruits and vegetables, a drying step of drying the cut die-like fruits and vegetables, a sterilizing step of sterilizing the dried dice-like fruits and vegetables, and a sterilized dice-like fruits and vegetables A method for producing fruit and vegetable powders, wherein the die-shaped fruits and vegetables prepared in the cutting step are substantially die-shaped fruits and vegetables mainly comprising a 5 mm-square die-like product. It is related with the manufacturing method of the fruit and vegetables powder characterized by being.

Preferably, the sterilization process in the sterilization process is a sterilization process using superheated steam.
Preferably, the die-like fruits and vegetables prepared in the cutting step include at least 50% of a die-like product having a side of 4 mm or more and 6 mm or less.
Preferably, the fruits and vegetables are fruits and vegetables containing 3% or more of carbohydrates.

  According to the method for producing fruit and vegetable powders of the present invention, high quality fruit and vegetable powders can be produced efficiently.

It is a work flowchart of the manufacturing method of the fruit and vegetables powder of this invention.

  The production method of the fruit and vegetable powder of the present invention includes a cutting process for cutting the fruit and vegetables into a dice-like fruit, a drying process for drying the cut dice-like fruit and vegetables, a sterilization process for sterilizing the dried dice-like fruit and vegetables, and sterilization And a pulverizing step of pulverizing the dice-like fruits and vegetables, and the dice-like fruits and vegetables prepared in the cutting step are particularly limited as long as they are substantially dice-like fruits and vegetables containing 5 mm square dice. However, the fruits and vegetables that are the raw material of the production method of the present invention can include vegetables and fruits, and the effects of the present invention can be particularly enjoyed when vegetables and fruits containing a large amount of sugar are used as raw materials. it can.

  That is, in the production method of the present invention, since it is not powdery (does not contain powder) at the time of sterilization, it can prevent scorching and stickiness, and it can be sterilized in a short time using superheated steam. Even so, it can be sufficiently sterilized, and as a result, high-quality fruit and vegetable powder can be produced efficiently.

  Specifically, the fruits and vegetables used as the raw material of the present invention are preferably fruits and vegetables containing 3% or more of saccharides, more preferably fruits and vegetables containing 5% or more. , Carrots, pumpkins, sweet potatoes, potatoes, taros, yams, potatoes, broccoli, lotus root, burdock, corn, lotus root, onions, soybeans, azuki beans, green peas, broad beans, etc. Basically, almost all fruits are applicable because they contain a lot of carbohydrates.

  As described above, the production method of the present invention includes a cutting step, a drying step, a sterilizing step, and a pulverizing step, and can directly powder raw fruits and vegetables. It is preferable to have a heating step for performing a treatment such as boiling or steam. That is, in this invention, it is preferable to use the die-shaped fruit and vegetables heated by processes, such as boiling or steam, and cut | judged in the dice | dies, to the process after a drying process.

  The heating step of the present invention may be performed after whole fruits or vegetables have been removed or peeled, may be performed after slicing the fruits or vegetables, or may be performed after cutting into dice. Considering easiness, yield, retention of nutrients, etc., it is preferable to carry out in a state where fruits and vegetables are sliced.

  The cutting step of the present invention is a step of making fruits and vegetables into a substantially 5 mm square dice, for example, the fruits and vegetables may be directly cut into dice shapes, or once sliced, a sliced product of fruits and vegetables was prepared. Later, it may be further cut into a die. The latter method is preferable from the viewpoint of suppressing loss in the cutting step.

  Here, the “die-like fruits and vegetables mainly including a die having a size of 5 mm square” in the present invention is a die having a side of 4 mm or more and 6 mm or less, preferably 4.5 mm or more and 5.5 mm or less. Means a dice-like fruit and vegetables containing at least 50% of the product, preferably a dice-like fruit and vegetable containing at least 60% of the dice-like product, more preferably a dice-like fruit and vegetable containing at least 70%. It is more preferable that it is a die-shaped fruit and vegetable. Such dice-like fruits and vegetables can be prepared by cutting into dice with a cutting device adjusted to a width of 5 mm, for example. In addition, since the shape of fruits and vegetables is indefinite, when trying to use fruits and vegetables without waste, the ends of the fruits and vegetables cannot be made into a beautiful die shape. It becomes.

  In the present invention, since the dice-like fruits and vegetables of this specific size are prepared in the previous step of the drying step and the sterilization step, the drying time in the drying step can be shortened, and the sterilization step is also efficient. By using a sterilization method using superheated steam, it is possible to produce high-quality powder efficiently and without causing problems such as scorching.

  The drying step of the present invention is a step of drying the die-shaped fruits and vegetables cut into substantially 5 mm square dies (hereinafter sometimes referred to as the dice-shaped fruits and vegetables of the present invention), for example, at a temperature of less than 150 ° C. This is a drying step, preferably drying at 50 to 140 ° C, more preferably drying at 60 to 130 ° C, and further preferably drying at 70 to 130 ° C. In the dice-like fruits and vegetables of the present invention, an optimal gap is formed between the dice-like products, and the dried air (hot air) efficiently passes through the gap. Therefore, a general food drying apparatus was used. Even if it is a case, it can dry in a short time.

  The sterilization step of the present invention is a step of sterilizing the dice fruits and vegetables of the present invention after drying, and examples include a method of heat sterilization at high temperature, specifically, a method using hot air, a method using high-pressure steam, A method using superheated steam can be exemplified. Among these, since the sterilization treatment can be more efficiently performed on the dice-like fruits and vegetables of the present invention, a method using superheated steam is preferable, specifically, for example, the dice-shaped form of the present invention in an air stream of superheated steam. An air flow method is preferred in which the fruits and vegetables are heated and sterilized while being transferred. Airflow superheated steam sterilization is a process in which sterilization is performed through a sterilization process that uses superheated steam to pressurize and heat, and a subsequent cooling process. Water supplied to the object in the sterilization process is a cooling process. In the case of shifting from under pressure to normal pressure, and from high temperature heating to low temperature, it is removed by evaporation.

  The pulverization step of the present invention is a step of pulverizing the diced fruits and vegetables, and a dry pulverizer is preferably used. For example, a high-speed rotary pulverizer, a ball mill, a jet pulverizer, or the like can be used. Although the magnitude | size of the powder (fine powder) to manufacture can be adjusted suitably, it is about 0.1-100 micrometers, for example, it is preferable about 1-50 micrometers, and it is more about 1-10 micrometers. preferable.

  The water content of the dried and sterilized dice is preferably 10% or less, and 8% or less from the viewpoint of ease of pulverization and suppression of the growth of microorganisms such as bacteria and mold. More preferably, it is more preferably 7% or less. It is preferable that the water content of the pulverized fruit and vegetable powder is about the same.

  The fruit and vegetable powder obtained in this way is a powder that is not burnt or sticky and has a short drying and sterilization time, so that the loss of flavor and nutrients is also suppressed. The fruit and vegetable powder of the present invention can be used, for example, by adding to food or drink.

  Examples of such foods and drinks include those suitable for oral intake, such as powder, granule, granule, tablet, rod, plate, block, solid, round, liquid, candy , Paste, cream, capsule like hard capsule or soft capsule, caplet, tablet, gel, jelly, gummy, wafer, biscuit, cookie, cake, chewable, syrup, Various forms such as sticks can be mentioned.

  Specific examples of foods and drinks to which the fruit and vegetable powder of the present invention is added include various beverages such as soft drinks, various foods such as bread / confectionery and noodles, and cooked products. Examples of beverages include vegetable juices, fruit juices, green juices, juices, shakes, smoothies made by adding additives and other processed plant products to them, soft drinks, carbonated drinks and their sources ( Solid compositions which are mixed with a solvent such as water to make a liquid beverage at the time of drinking can be mentioned. In addition, as bread and confectionery, bread such as white bread, sweet bread, French bread, British bread, muffin, steamed bread, donut, waffle, cakes such as butter cake, sponge cake, chiffon cake, hot cake, sherbet , Frozen desserts such as ice, jelly, cookies and the like. Examples of noodles include udon and raw noodles. Examples of cooked products include soups such as curry, stew, miso soup, vegetable soup, and the like, powder seasonings, and the like.

  The food and drink to which the fruit and vegetable powder of the present invention is added is in the form of powder (powder, granule, etc.) and is in a form in which a mixture mixed with water is taken orally and is suitable for long-term storage while preventing spoilage. It is preferable because the color becomes bright when this food or drink is mixed with water. In addition, when the food or drink to which the fruit and vegetable powder of the present invention is added is in a solid form, as described above, it is a liquid mixed with water and can be taken orally, such as drinking the liquid. Depending on the taste of the person who takes it, it may be taken orally as a solid. Further, not only water but also milk, soy milk, fruit juice drink, whey drink, soft drink, yogurt, hot cake mix and the like may be used. Furthermore, it can be used as a food for nutrition function display and food for specified health use.

  The food / beverage products to which the fruit and vegetable powder of this invention was added may consist only of fruit and vegetable powder, and may contain other components in addition to these. Other ingredients include, for example, vitamins, proteins, water-soluble dietary fiber, oligosaccharides, minerals, mucopolysaccharides, dairy products, soy milk products, plants or plant processed products, lactic acid bacteria, natto bacteria, butyric acid bacteria, koji molds, Mention may be made of microorganisms such as yeast. Furthermore, sugars, sweeteners, acidulants, colorants, thickeners, brighteners, manufacturing agents, antioxidants, pH adjusters and the like that are usually used in the food field can be blended as necessary. Other ingredients include various excipients, binders, lubricants, stabilizers, diluents, extenders, thickeners, emulsifiers, colorants, flavors, food additives, seasonings. And so on. Content of another component can be suitably selected according to the form etc. of food-drinks.

  Subsequently, a preferred embodiment of the present invention will be described. FIG. 1 is a work flow diagram of the method for producing fruit and vegetable powder of the present invention. In the present embodiment, carrots will be described as examples of fruits and vegetables.

  As shown in FIG. 1, carrots are first washed (step 1). Carrots may be peeled or used with the skin. After washing, the carrot is sliced to a thickness of 5 mm with a cutting device adjusted to a width of 5 mm (step 2). Subsequently, the sliced carrot is accommodated in a net or the like and boiled (step 3). Carrot can be boiled in a short time by slicing and boiling. In addition, since it is not finer than necessary, carrots can be produced with good yield without flowing out of the net.

  Next, the boiled carrot is cut into dies (step 4). Specifically, the carrot slice is cut from two directions at right angles by a cutting device adjusted to a width of 5 mm to obtain a substantially 5 mm square dice carrot. The dice carrot is dried at about 60 ° C. to a moisture content of about 6% (step 5). At this time, since the dice-like carrot has an optimum shape for drying, it can be dried in a short time.

  Subsequently, the carrot is sterilized (step 6). Again, since the dice-like carrot has an optimum shape for sterilization, it can be sufficiently sterilized in a short time without causing moisture absorption or scorching. Finally, the carrot powder is obtained by pulverizing the dice carrot with a pulverizer (step 7).

[Test Example 1]
A test on drying efficiency was performed using carrots. Specifically, first, the carrot was sliced to a width of 5 mm using a cutting device and then boiled at 90 ° C. for 120 seconds. After dehydration, it was further cut in two directions at a right angle of 5 mm using a cutting device to produce a substantially 5 mm square dice carrot. About 2 kg of this dice carrot was placed in a resin net, dried at 60 ° C. and an air volume of 30 Hz using a BOX type hot air dryer, and the moisture value after a predetermined time was measured. The moisture value was measured using a normal pressure heat drying method. Specifically, a 3 g sample was collected, dried at 105 ° C. for 5 hours, and the moisture value was determined from the mass before and after drying.

[Comparative Example 1-1]
For comparison, a 5 m carrot slice was dried in the same manner as in Test Example 1, and the moisture value after a predetermined time was measured.

[Comparative Example 1-2]
The moisture value after drying for a predetermined time was measured in the same manner as in Test Example 1, except that the slice width of the carrot was 3 mm, and the dice-like carrot was 3 mm × 5 mm × 5 mm. These results are shown in Table 1.

  As shown in Table 1, the substantially 5 mm square dice carrot according to Test Example 1 of the present invention was achieved by drying for 3.5 hours to a target moisture value of about 6%. On the other hand, the 5 mm slice of Comparative Example 1-1 and the 3 × 5 × 5 mm die of Comparative Example 1-2 had insufficient results with a moisture value of around 30% when the drying time was 3.5 hours. The 5 mm square dice-like carrot according to Test Example 1 of the present invention had optimum voids, and thus is considered to have the best drying efficiency. In addition, it is considered that the 5 mm slice of Comparative Example 1-1 had reduced drying efficiency because the raw materials overlapped. Furthermore, it is considered that the 3 × 5 × 5 mm dies (5 mm or less dies) of Comparative Example 1-2 were not able to ventilate and the drying efficiency was lowered because there were no gaps.

[Test Example 2]
Airflow-type superheated steam sterilization was carried out using a substantially 5 mm square dice-shaped dried carrot, and the water content after sterilization was measured. The amount of water after sterilization was 6.62%.

[Comparative Example 2]
Using dry carrots of 8 × 8 × 5 mm dice, airflow superheated steam sterilization was performed, and the amount of water after sterilization was measured. The amount of water after sterilization was 10.38%.

  As described above, the substantially 5 mm square dice carrot according to Test Example 2 of the present invention was able to keep the moisture value low even after sterilization. On the other hand, the carrot of the 8 × 8 × 5 mm dice of Comparative Example 2 has a large size, so the core moisture was not removed, and the moisture value after sterilization was high. When the moisture value becomes high, it becomes a factor of microbial growth and quality deterioration and cannot be properly pulverized in the subsequent pulverization process. In addition, it can be seen that 5 mm square dice fruits and vegetables are very effective.

  According to the method for producing fruit and vegetable powders of the present invention, industrial usefulness is high because high quality fruit and vegetable powders are efficiently produced.

Claims (4)

A cutting process for cutting the fruits and vegetables into dice-like fruits and vegetables,
A drying process for drying the cut dice fruits and vegetables;
A sterilization process for sterilizing dried dice fruits and vegetables;
A crushing process for crushing sterilized dice-like fruits and vegetables to produce fruits and vegetables;
A method for producing fruit and vegetable powder having
A method for producing fruit and vegetable powder, characterized in that the die-like fruits and vegetables prepared in the cutting step are die-like fruits and vegetables mainly containing substantially 5 mm square dice.   The method for producing fruit and vegetable powder according to claim 1, wherein the sterilization process in the sterilization process is a sterilization process using superheated steam.   The method for producing fruit and vegetable powder according to claim 1 or 2, wherein the die-shaped fruit and vegetables prepared in the cutting step includes at least 50% of a dice-like product having a side of 4 mm or more and 6 mm or less.   The method for producing a fruit and vegetable powder according to any one of claims 1 to 3, wherein the fruit and vegetable is a fruit and vegetable containing 3% or more of sugar.

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