JP4828675B2 - Freeze-dried food with immediate solubility - Google Patents

Description

【００４６】
【実施例２】
コミトロール（商品名；アーシェル社製品）でコーンを粉砕し、平均粒径１００μｍのコーンペーストを得た。このペースト１０ｋｇを６０℃に昇温後、アミラーゼ（阪急バイオインダストリー株式会社製「オリエンターゼＡＯ１０」）を４ｇ、セルラーゼ２種（阪急バイオインダストリー株式会社製「セルロシンＡＣ４０」「セルロシンＨＣ１００」）を各２ｇ添加溶解し、上記の温度に保温した状態で２０分間攪拌反応させた。９０℃まで加熱し酵素失活を行い粘性の少ないコーンペーストを得た。
【００４７】
このコーンペーストに粉末油脂１ｋｇと生クリーム１ｋｇを添加混合し、８０℃で再度加熱殺菌した後、この混合液を板状のトレーに充填し、−３０℃で一旦予備凍結後、真空凍結乾燥した。
【００４８】
これによって得られた板状の乾燥品を、振動篩にて粉砕し、４メッシュ〜８メッシュ品の粗粒を得た。この粗粒１０ｇとスープベース１０ｇを混合したものに、湯１５０ｍｌを注いで緩く攪拌し、復元させたところ、１０秒後には均一に分散し粘性のある風味豊かなコーンポタージュが得られた。
【００４９】
【実施例３】
コミトロール（商品名；アーシェル社）でカボチャを粉砕し、平均粒径１００μｍのカボチャペーストを得た。このペースト５ｋｇを６０℃に昇温後、アミラーゼ（ノボノルディスク社製「ファンガミル８００Ｌ」）を２．５ｇ、セルラーゼ２種（ノボノルディスク社製「セルクラスト１．５Ｌ」「ビスコザイムＬ」）を各１．５ｇ添加混合し、上記の温度に保温した状態で２０分間攪拌反応させた。８５℃まで加熱し酵素失活を行い粘性の少ないカボチャペーストを得た。
【００５０】
このカボチャペーストにチキンブイヨン５００ｇと脱脂濃縮乳５００ｇを加え、混合溶解してから、この混合液をポリエチレン製の袋に充填し、−１０℃で一旦予備凍結後、さいの目カッター（商品名；榎村鐵工所）で５ｍｍ角に裁断し、−１８℃で予備凍結後、真空凍結乾燥した。
【００５１】
これによって得られた顆粒状の製品約１３ｇとこれに約８ｇのスープベース（調味料・澱粉・塩・砂糖・デキストリンなどを混合造粒したもの）とを混合したものに、湯１５０ｍｌを注いで緩く攪拌し、復元させたところ、１０秒後には均一に分散し粘性のある風味豊かなカボチャのポタージュが得られた。
【００５２】
【発明の効果】
本発明において、ペースト化され酵素処理された野菜を高濃度において真空凍結乾燥ができ、かつ溶解性の良好な酵素処理野菜ペーストのフリーズドライ食品を提供することが可能となり、溶解性に問題のあったポタージュスープ系のインスタントスープへの応用等商品利用価値が高い。また、真空凍結乾燥に際し固形分を高濃度にすることができることは、真空凍結乾燥コストの低減の点で工業的に極めて有利である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to the production of freeze-dried foods of enzyme-treated vegetable paste having immediate solubility.
[0002]
[Prior art]
Demand for instant soup is on the increase due to the preference for easy and individual food. Furthermore, in recent years, there has been a demand for differentiated instant soups that pursue high added value with the addition of genuine intentions. Among them, high-viscosity soup with a texture is more favored by consumers who want a real feeling, but a high-viscosity instant soup with a texture is very difficult in terms of production and quality using conventional methods. Met.
[0003]
Traditionally, instant soup is mainly made from dried vegetable powder, which is then granulated with dextrin, dairy ingredients, fat ingredients, seasonings, salt, sugar, starch, etc., and if necessary, ingredients are added. Made. However, the conventional production method has various problems such as poor solubility of instant soup, further lack of immediate solubility, generation of foul mumps, and concentration gradient after dissolution. This problem is more pronounced in higher viscosity soups, such as potage soups, both FD block soups and powdered soups. This is considered to be caused by the use of a large amount of thickeners such as starch, starch, and gums contained in the main ingredient vegetable. For these reasons, it has been difficult to make a rich instant potage soup that is more authentic and uses a large amount of ingredients.
[0004]
[Problems to be solved by the invention]
As described above, the conventional vacuum freeze-drying method cannot achieve the intended purpose even if it is applied to a soup having a high vegetable concentration and a high viscosity. That is, starch-containing vegetables become highly viscous when heated, and are difficult to handle in production. Most of them must be hydrated to increase convenience during cooking, but this method requires subsequent vacuum freezing. Increases vacuum freeze-drying time and cost during drying, and further increases product volume. In addition, when water is not added or little, dehydration efficiency during vacuum freeze-drying is very poor due to high viscosity, and water absorption is very poor even when freeze-dried food is dissolved in hot water. In the case of general block-shaped freeze-dried foods, the size is about 30 to 60 cm ^3, so the water absorption up to the center of the block at the time of dissolution is poor, and time and strong stirring are required until complete dissolution There was a point.
[0005]
An object of the present invention is to solve such problems and to newly develop a new production method capable of industrially producing an excellent new freeze-dried food having rapid solubility efficiently with a simple operation and a high yield. It was made in
[0006]
Furthermore, the present invention increases the dehydration efficiency during freeze-drying, can greatly reduce the vacuum freeze-drying cost, and is a freeze-dried food using a high-concentration vegetable paste. It can be made, solves problems related to water absorption up to the center of freeze-dried foods, and freezes freeze-dried products with a vegetable concentration of 100%, which have extremely good solubility in hot water The object is to provide a new method for producing dry food.
[0007]
[Means for Solving the Problems]
As a result of earnest research to achieve the object described in the preceding paragraph, the inventors of the present invention have made starch-containing vegetables as raw materials into pastes for the production of freeze-dried foods using starch-containing vegetables. We found that a freeze-dried food product of enzyme-treated vegetable paste with immediate solubility can be obtained by enzyme treatment in combination with an enzyme, filling in a tray, pre-freezing and vacuum lyophilization. The present invention has been completed based on the findings.
[0008]
The present invention uses starch-containing vegetables as raw materials, and organically combines an enzyme treatment using a specific enzyme and a vacuum freeze-drying treatment with preliminary freezing, and if necessary, granulation treatment, auxiliary raw material treatment, etc. In addition to providing a new method for producing freeze-dried foods of vegetable paste with immediate solubility, the obtained freeze-dried foods can be used as instant soups and potages themselves, By using this freeze-dried food as a raw material and further mixing a soup base or the like, various instant final products can be produced as desired.
[0009]
The freeze-dried food according to the present invention can be produced, for example, according to the following steps. (The parentheses indicate the desired process.)
Raw materials: Vegetables containing starch → (Pretreatment) → Fine grinding; Pasting (hydrolysis) → Enzyme treatment → Temperature rise; Heat treatment, enzyme deactivation, sterilization → (Other raw materials) → Cooling → Filling → Pre-freezing → (Crushing, Granulation) → Vacuum freeze-drying → (Crushing, granulation) → Freeze-dried food [0010]
(1) First, the starch-containing vegetable is physically pulverized.
The vegetables used here include corn, pumpkin, potatoes (sweet potatoes, potatoes, sweet potatoes, sweet potatoes, etc.), beans (red beans, soybeans, peas, sweet potatoes, broad beans, black beans, beans, etc.) The higher the content, the better the effect.
[0011]
Vegetables may be used as they are after removing unnecessary materials such as skin and core, and if necessary, they may be boiled, boiled, steamed, frozen or pretreated and finely pulverized.
The fine pulverization treatment is performed using a crusher or a grinder such as a comitolol, a mass collider, a chopper, or a pulper finisher in order to improve enzyme reactivity and obtain a smoother texture. The particle size of the pulverized product is 10 to 200 μm, preferably 50 to 100 μm.
[0012]
The paste may be used as it is, but may be added with water, milk, liquid food or the like according to the purpose of use. Moreover, friction may be reduced by adding a small amount of water during crushing or crushing, and fluidity may be improved. However, if too much water is added, the processing efficiency of the subsequent vacuum freeze-drying will deteriorate, and further, the dried product will become more porous, increasing the bulk of the target product, easily breaking down, and generating a lot of fine powder. .
[0013]
(2) Next, the starch-containing vegetables that have been finely pulverized and made into a paste are treated with an enzyme.
As the enzyme treatment conditions, the enzyme treatment is performed by appropriately adjusting the temperature and pH within a range where the enzyme is not inactivated. For adjusting the pH, sodium bicarbonate, citric acid, or the like may be used.
[0014]
The enzyme used here uses α-amylase as the amylolytic enzyme, and if necessary, glucoamylase or β-amylase may be used together, and the treatment is performed using one or more kinds of enzymes. Further, only the amylolytic enzyme may be used, but if necessary, a cell disrupting enzyme may be used in combination. When a cell disrupting enzyme is used in combination, at least one of cellulase, hemicellulase and pectinase is used. In order to carry out an enzyme reaction efficiently, it is preferable to use one or more starch degrading enzymes, one or more cell degrading enzymes, or a total of two or more.
[0015]
The enzyme treatment is preferably performed while constantly stirring the vegetable paste in order to cause the reaction under a certain temperature condition. In order to pursue higher quality, it is preferable to raise the temperature under normal pressure for enzyme deactivation. For this purpose, it is preferable to use an enzyme having low heat resistance, such as amylase derived from Aspergillus oryzae, cellulase derived from Aspergillus niger, Trichoderma viride, pectinase derived from Aspergillus niger, and the like.
[0016]
(3) After the enzyme treatment, heat treatment is performed for the purpose of enzyme deactivation and sterilization.
To complete the enzymatic reaction, the temperature is raised while stirring the vegetable paste. Since sterilization is also performed at the same time, it is necessary to raise the temperature so that the enzyme can be inactivated and the temperature at which it can be sterilized. By stirring the paste when the temperature is raised, enzyme deactivation is performed uniformly, and variations in the paste temperature in the cooking pot are suppressed, and the quality does not deteriorate locally.
[0017]
When ingredients and / or auxiliary ingredients (dextrin, milk ingredients, fat ingredients, seasonings, salt, sugar, etc.) are added to and mixed with vegetable paste, the timing of addition is not easily affected by enzymes. It is desirable to carry out after the enzyme treatment. However, in the case of addition after the temperature rise, further sterilization is required, so the temperature needs to be further raised. In this case, it is preferable to always stir the paste. By selecting and using ingredients and / or auxiliary ingredients as appropriate, freeze-dried foods can be made into instant soups, instant potages and other instant-dissolved instant food end products rather than raw materials or intermediate products. .
[0018]
(4) Next, the heated paste or seasoning paste obtained above is cooled and filled into a forming container. Further, this is pre-frozen at a temperature of about −10 ° C. to −40 ° C.
[0019]
As the container for filling the paste or seasoning paste, a metal container such as aluminum or stainless steel, or a plastic container such as polyethylene or polypropylene is preferable. The container preferably has a depth of about 5 to 20 mm. The container may have any shape such as a square, a rectangle, or a triangle, or a tray or tube, and the volume may be set appropriately.
When performing freeze-drying after preliminary freezing, the preliminary freezing temperature performed by a normal freeze-drying method may be used, and −20 ° C. to −40 ° C. is preferable depending on the frozen state of the paste.
[0020]
(5) After preliminary freezing, vacuum freeze drying is performed. Depending on the purpose of use, it is pulverized or cut and vacuum freeze-dried, or after vacuum freeze-drying, pulverized or cut and granulated.
The vacuum freeze-drying is preferably a paste in a state where the paste concentration is increased as much as possible and the addition of moisture is suppressed as much as possible in order to reduce the drying cost. The vacuum freeze-drying may be performed by a normal manufacturing method, and is performed under a high vacuum (1 Torr or less, preferably 0.7 Torr or less) at a temperature that does not deteriorate the quality of the product to be dried so that moisture is continuously sublimated. It takes 10 to 30 hours and is performed under drying conditions such that the final moisture content of the material to be dried is 5% or less.
[0021]
Depending on the purpose of use, those having a large size are cut and crushed so that the size is 70 cm ³ or less. Further, by making small particles by pulverization or cutting, solubility and immediate solubility are further increased. However, if it is too finely pulverized or cut, it is not preferable because it has the same quality as ordinary powder powder and a problem arises in solubility, so the size should be 1 mm ³ or more.
[0022]
When pulverizing or cutting before vacuum freeze-drying, the human load is large due to pulverization work in a low-temperature environment such as a refrigerator or a freezer in order to keep the frozen state, and the mechanical load is also large due to pulverization of frozen products. However, there is little variation in the size of the pulverized grains and there is little generation of fine powder, so that loss is reduced and efficiency is good. For this reason, when the hardness of the frozen paste is suitable for pulverization, it may be performed before vacuum freeze-drying. In this case, the pre-freezing temperature is preferably set slightly high so as not to become too soft in order to facilitate crushing, crushing, and cutting. The temperature is preferably −10 ° C. to −25 ° C., but may be appropriately set in consideration of the freezing temperature of the paste and the frictional heat during pulverization.
[0023]
In addition, when pulverizing or cutting after vacuum freeze-drying, the burden on the work is reduced, but the particles are easy to collapse because the porous dry product is pulverized, and the size of the particles after pulverization varies. It tends to occur. Therefore, fine powder increases, loss increases, and manufacturing efficiency deteriorates. Therefore, this method may be used when the paste dried product after vacuum freeze-drying is not easily broken.
The crushing and cutting methods are performed using a die cutter, chopper, mincher, extruder, etc. in the frozen state. Moreover, in the dry state, it is performed using a dry pulverization apparatus such as a slicer or a vibrating sieve.
[0024]
The finished size can be appropriately set according to the purpose of use. Preferably and faces the readily soluble or fast-dissolving when dissolved in hot water or water, in terms of distribution and sales, size of 1mm ³ ~70cm ^3, the gel preferably specifications to be ^{3 mm} 3 to 50 cm ³ And good.
[0025]
(6) As a result, freeze-dried foods of the intended enzyme-treated vegetable paste having immediate solubility can be obtained, and further used as other ingredients for instant foods, dried vegetable blocks and powdered vegetables.
[0026]
In the production process described above, the freeze-dried food according to the present invention, after the heat treatment step, for example, by selecting and adding ingredients and / or auxiliary ingredients so as to become instant soup, as it is, instant soup, etc. Is the final product. In addition, the freeze-dried food according to the present invention can be used as a raw material or an intermediate product for producing a final instant product such as instant soup. Using this freeze-dried food as a raw material, Wide use is possible.
[0027]
In this case, the freeze-dried food of the enzyme-treated vegetable paste obtained as described above is used as a raw material for instant soup or instant potage, for example, and ingredients and / or auxiliary ingredients are added depending on the purpose, thereby providing an instant food product. It can be. The ingredients and auxiliary materials may be in a liquid state, powdered or solid. When packaging this, the liquid product should be packaged as an attachment and packaged separately from the freeze-dried food of the present invention. In addition, the powdered or solid product can be used as it is or can be pre-granulated and mixed with the freeze-dried food of the present invention for packaging.
[0028]
Since the freeze-dried food produced according to the present invention can be dissolved in hot water or water, bread production and confectionery besides instant soup (corn soup, corn potage, potato soup, potato potage, pumpkin potage, Chinese soup, etc.) It can be used for various foods such as foods, health foods, beverages (eg, zenzai, silko, cocoa, fruit juice, vegetable juice, baby food, liquid food, etc.).
[0029]
In the present invention, the following materials are exemplified as non-limiting examples. Seafood such as salmon, crab, taraco, chikuwa, kamaboko, clams, mussels; meat such as pork, beef, chicken, bacon, ham, sausage; vegetables such as spinach, onion, cabbage, sprout, leek, carrot; mushrooms , Mushrooms such as shiitake and matsutake; seaweeds such as laver and seaweed.
[0030]
As the auxiliary materials, dairy products, oil and fat products, seasonings, spices, excipients, pastes and the like are used, and non-limiting specific examples are as follows. Dairy products such as raw milk, skimmed (powdered) milk, whole milk powder, butter, cheese, cream, yogurt, (defatted) concentrated milk, condensed milk; oil products such as vegetable oil, animal oil, (semi) hardened oil, margarine, shortening; Seasonings such as sugar, sorbitol, stevia, oligosaccharides, soy sauce, mirin, alcoholic beverages, salt, vinegar, chemical seasonings, various soups, soup stock, bouillon, soups, soups, and various extracts.
[0031]
As the paste, modified starch and polysaccharide thickener are used. When adding a paste, it is better not to add it during the production of freeze-dried food, but to mix it with freeze-dried food. As modified starch, soluble starch, British gum, oxidized starch, starch ester, starch ether, octenyl succinate, etc., intermediate products generated when adding starch, acid, alkali, heat, enzyme, etc. to decompose are used as appropriate Is done.
[0032]
As the thickening polysaccharide used in the present invention, natural gums are widely used, and the following are exemplified: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, far selelain, gum arabic, One or more kinds of substances derived from seaweed, seeds, resins and microorganisms such as gellan gum, sillyme, curdlan and the like.
[0033]
Details of the mechanism of action of the present invention must be studied in the future, but at present, it is considered as follows. That is, in general, when the concentration of starch-containing vegetables is increased and vacuum freeze-drying is performed, the starch contained in the vegetables has an adverse effect on the solubility when returning to hot water, and the core of the freeze drive lock is not restored and the core remains. Arise. In the present invention, the enzyme reaction is performed using starch degrading enzyme and cell-disrupting enzyme, so that even if a product freeze-dried in vacuum with a vegetable concentration of 100% is manufactured, the solubility in hot water is good and the core is good. Will not remain. Thus, the ability to increase the solid content at the time of vacuum freeze-drying is extremely advantageous industrially in terms of reducing the vacuum freeze-drying cost. Moreover, it can be said that consumers can eat instant soup without much trouble and can provide excellent simple foods if the solubility is improved.
[0034]
【Example】
The following examples further illustrate the invention.
[0035]
[Example 1]
The frozen sweet corn frozen rapidly rose was ground with a super mascolloyer (trade name, Masuyuki Sangyo) to obtain a corn paste having an average diameter of 80 μm. After raising the temperature of 6 kg of this corn paste to 50 ° C. (pH is 7.2), amylase (“Fungamil 800L” manufactured by Novo Nordisk Co.) is added. 6 g , 2 types of cellulases (“Cellcrust 1.5 L” and “Viscozyme L” manufactured by Novo Nordisk) were added and mixed for each, and the mixture was stirred for 30 minutes while being kept at the above temperature for enzyme reaction. After the completion of the enzyme reaction, the enzyme was inactivated by heating to 85 ° C. to obtain a corn paste with low viscosity.
[0036]
This corn paste was filled into a molding container (triangular prism of 20 mm × 20 mm × 7 mm), pre-frozen at −18 ° C., and then vacuum freeze-dried at 0.5 Torr or less to obtain a triangular prism-shaped block-shaped dry corn paste. . When this dried corn paste was dissolved in hot water or 50 ml of water, it completely dissolved in 10 seconds, and a smooth and uniform corn paste was obtained. (See Table 1 below)
[0037]
Furthermore, 7 g of dried corn paste obtained by this method and 13 g of soup base prepared by mixing and granulating seasonings, starch, salt, sugar, milk powder, fats and oils, dextrin, etc. are mixed, and 150 ml of hot water is poured and gently stirred. When restored, a viscous flavorful corn soup was obtained that was uniformly dispersed after 10 seconds.
[0038]
(Comparative Example 1)
Example 1 was repeated except that no enzyme was added to obtain a triangular prism-shaped block-shaped dry corn paste, and hot water or 50 ml of water was poured into it.
[0039]
As a result, the original form floated on the surface of the soup, and the taste was uneven and the commercial value was poor. In addition, since a strong viscosity appears in the heating process in the middle of production, the fluidity is extremely poor, the heating efficiency is lowered, the cause of scorching and the clogging in the piping, and the corn paste has a bad flavor. . (See Table 1 below)
[0040]
(Comparative Example 2)
Without addition of enzyme, (1) 20 wt% moisture added, (2) 50 wt% moisture added, and (3) 50 wt% moisture and corn paste solids for Example 1 In order to match the amount, dextrin was added in an amount of 20 wt% with respect to the corn weight, except that Example 1 was repeated to obtain a triangular prism-shaped block-shaped dry corn paste. Hot water or 50 ml of water was poured into this.
[0041]
The freeze-dried product added with 20% by weight of water in (1) was in a state of floating on the soup surface in its original form, and had a non-uniform taste and poor commercial value. (See Table 1 below)
In addition, the freeze-dried product prepared by adding 50 wt% of the water in (2) had good solubility but was bulky and fragile. Therefore, it can be said that it is not realistic because the amount of water added increases the drying efficiency. (See Table 1 below)
Furthermore, the freeze-dried product prepared by adding 50 wt% and 20 wt% dextrin of (3) has good solubility, but when adding the same weight of corn solids as in Example 1, the bulkiness is reduced. In order to make it large and intended, the volume will eventually become too large, which is not realistic. (See Table 1 below)
[0042]
(Comparative Example 3)
After heating, cooling to 5 ° C without adding enzyme, adding 1.6% baking soda to the weight of corn paste, filling into a molded container (triangular prism of 20mm x 20mm x 7mm), pre-freezing and vacuum freezing Drying was performed to obtain a triangular prism-shaped block-shaped dry corn paste. Even when hot water or 50 ml of water was poured, the freeze-dried product floated on the surface of the soup, and the taste was uneven and the commercial value was poor. (See Table 1 below)
[0043]
(Comparative Example 4)
The enzyme was not added, and after heating, the mixture was cooled to 5 ° C. and then whipped with a mixer to contain 6% bubbles by volume. This corn paste was filled in a molding tray (20 mm × 20 mm × 7 mm triangular prism), pre-frozen and then vacuum freeze-dried to obtain a triangular prism block-shaped dry corn paste. Even when hot water or 50 ml of water was poured, the freeze-dried product floated on the surface of the soup, and the taste was uneven and the commercial value was poor. (See Table 1 below)
[0044]
Although the result in above-mentioned Example 1 and a comparative example is shown in following Table 1, A to E in a table | surface represents the following, respectively.
A: Weight of one block (g)
B: Solubility of hot water (95 ° C.) C: Solubility of water (20 ° C.) D: State after stirring (after dissolving each block of each sample in 50 ml of hot water or water, dissolving when stirring 20 times in 10 seconds) Status)
E: Dissolution rate (%)
(After dissolving 1 block of each sample in 50 ml of hot water, the sugar content (Brix) of the soluble solid content after stirring 120 times in 1 minute was measured. The sugar content when each sample was physically dissolved and completely dissolved. Calculate the dissolution rate of each sample with 100 as the
[0045]

[0046]
[Example 2]
The corn was pulverized with COMITOLOL (trade name; product of Archer) to obtain a corn paste having an average particle size of 100 μm. After heating 10 kg of this paste to 60 ° C., 4 g of amylase (“Orientase AO10” manufactured by Hankyu BioIndustry Co., Ltd.) and 2 g of cellulase (“Cellulosin AC40” and “Cellulosin HC100” manufactured by Hankyu BioIndustry Co., Ltd.) each 2 g The solution was added and dissolved, and the reaction was stirred for 20 minutes while keeping the temperature above. The enzyme was inactivated by heating to 90 ° C. to obtain a corn paste with low viscosity.
[0047]
After adding 1 kg of powdered oil and fat and 1 kg of fresh cream to this corn paste and sterilizing by heating again at 80 ° C., this mixed solution was filled into a plate-shaped tray, pre-freezing at −30 ° C., and then freeze-drying in vacuo. .
[0048]
The plate-like dried product thus obtained was pulverized with a vibration sieve to obtain coarse particles of 4 mesh to 8 mesh products. When 150 g of hot water was poured into a mixture of 10 g of the coarse particles and 10 g of soup base and gently stirred to restore the mixture, a viscous and flavorful corn potage was obtained after 10 seconds.
[0049]
[Example 3]
The pumpkin was pulverized with COMITOLOL (trade name; Archer) to obtain a pumpkin paste having an average particle size of 100 μm. After heating 5 kg of this paste to 60 ° C., 2.5 g of amylase (“Fungamil 800L” manufactured by Novo Nordisk) and 2 types of cellulases (“Cellclast 1.5L” “Viscozyme L” manufactured by Novo Nordisk) 1.5 g of each was added and mixed, and the reaction was stirred for 20 minutes while keeping the temperature above. The enzyme was inactivated by heating to 85 ° C. to obtain a pumpkin paste with low viscosity.
[0050]
Add 500g chicken bouillon and 500g skim concentrated milk to this pumpkin paste, mix and dissolve, fill this mixture into a polyethylene bag, pre-freeze at -10 ° C, and then use a dice cutter (trade name; Kaji Muramura The product was cut into 5 mm square at a factory, pre-frozen at -18 ° C, and then freeze-dried in vacuo.
[0051]
Pour 150 ml of hot water into a mixture of about 13 g of the granular product obtained in this way and about 8 g of soup base (mixed and granulated with seasonings, starch, salt, sugar, dextrin, etc.). When gently stirred and restored, after 10 seconds, a viscous, flavorful pumpkin potage was obtained.
[0052]
【The invention's effect】
In the present invention, it is possible to provide freeze-dried foods of enzyme-treated vegetable pastes that can be freeze-dried at high concentrations and pasted and enzyme-treated vegetables, and have good solubility. High value of product use such as application to tapotage soup. In addition, the ability to increase the solid content at the time of vacuum freeze-drying is extremely industrially advantageous from the viewpoint of reducing the vacuum freeze-drying cost.

Claims (4)

One or more starch-degrading enzymes that promote the degradation of vegetable starch tissue, and one of cellulase, hemicellulase, and pectinase Enzyme treatment using only the above, after enzyme inactivation, cooling and filling into a molded container, pre-freezing , crushing or cutting so that the size of the freeze-dried food is 1 mm ^{3 to} 70 cm ³ , A method for producing a freeze-dried food of a starch-containing vegetable paste that is soluble in water at 20 ° C., characterized by being vacuum-lyophilized. The production method according to claim 1, wherein at least one selected from corn, pumpkin, potatoes, and beans is used as the starch-containing vegetable. The production method according to claim 1 or 2, wherein α-amylase is used as the amylolytic enzyme, or one or more of glucoamylase and β-amylase are used in combination with α-amylase. The method according to any one of claims 1 to 3, wherein ingredients and / or auxiliary materials are added to and mixed with the starch-containing vegetable paste after enzyme deactivation.