JPH0332354B2 - - Google Patents
Info
- Publication number
- JPH0332354B2 JPH0332354B2 JP12526683A JP12526683A JPH0332354B2 JP H0332354 B2 JPH0332354 B2 JP H0332354B2 JP 12526683 A JP12526683 A JP 12526683A JP 12526683 A JP12526683 A JP 12526683A JP H0332354 B2 JPH0332354 B2 JP H0332354B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- water
- alcohol
- dried
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013305 food Nutrition 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- 235000019441 ethanol Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 240000004713 Pisum sativum Species 0.000 description 6
- 235000010582 Pisum sativum Nutrition 0.000 description 6
- 235000013324 preserved food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000219843 Pisum Species 0.000 description 1
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】
本発明は、重量及び嵩を小にして携帯や貯蔵に
便利にした圧縮乾燥食品の製造法、詳しくは、食
品を乾燥後に圧縮のために軟化させる加水技術の
改良に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing compressed dried food that has reduced weight and bulk for convenient portability and storage, and more particularly relates to an improved hydration technique for softening food for compression after drying. .
従来、単純に水を処理量や目標含水率に見合つ
て添加量調整して加えていたのであるが、食品全
体に均等に加水することが極めて困難であり、か
つ、均一加水のために長時間を要する欠点があつ
た。 In the past, water was simply added by adjusting the amount according to the processing amount and target moisture content, but it was extremely difficult to add water evenly to the entire food, and it took a long time to add water evenly. There were some drawbacks that required it.
本発明の目的は、食品全体を均一な所望の含水
率に容易迅速かつ確実に加水処理できるようにす
る点にある。 An object of the present invention is to enable the entire food to be easily, quickly and reliably subjected to water treatment to bring the entire food to a uniform desired moisture content.
本発明による圧縮乾燥食品製造法の特徴手段
は、乾燥させた食品を圧縮する前に軟化のために
加水するに、エチルアルコールの水溶液に浸漬
し、アルコール水溶液から取出した食品からほぼ
アルコール分のみを加熱によつて除去することに
あり、その作用効果は次の通りである。 The characteristic means of the compression-dried food manufacturing method according to the present invention is that before compressing the dried food, water is added to soften it, the food is immersed in an aqueous solution of ethyl alcohol, and almost only the alcohol content is removed from the food taken out from the aqueous alcohol solution. The purpose is to remove it by heating, and its effects are as follows.
つまり、エチルアルコール水溶液への浸漬によ
つて食品の表面全体にほぼ一定の厚みの溶液膜が
付着し、その後の加熱により溶液膜中のアルコー
ル分が除去されて水分が食品表面に残り、この残
存水分によつて食品が適度に軟化されるのであ
る。 In other words, by immersing the food in an aqueous ethyl alcohol solution, a solution film of approximately constant thickness adheres to the entire surface of the food, and by subsequent heating, the alcohol content in the solution film is removed and water remains on the food surface. The moisture softens the food appropriately.
したがつて、食品の性状に見合つてアルコール
水溶液の濃度を適当に設定しておけば、加水量の
コントロールができ、他方、大量のアルコール水
溶液中に食品を浸漬させるから、食品全てに均一
にかつ容易迅速に溶液膜を付着させることがで
き、全体として、所望通りの加水を容易迅速かつ
確実に行えるようになり、製造面及び品質面のい
ずれにおいても良好に圧縮乾燥食品が得られるよ
うになつた。 Therefore, if the concentration of the alcohol aqueous solution is set appropriately according to the properties of the food, the amount of water added can be controlled, and on the other hand, since the food is immersed in a large amount of the alcohol aqueous solution, it can be applied evenly to all the food. A solution film can be attached easily and quickly, and overall, the desired amount of water can be added easily, quickly and reliably, and compressed dried foods can be obtained with good quality both in terms of production and quality. Ta.
もちろん、エチルアルコールは、食品添加物と
して無害であると認められたものであり、かつ、
その全部あるいはほとんどが加熱で除去されるか
ら、衛生面や品質面でのトラブルは全く無い。 Of course, ethyl alcohol is recognized as a harmless food additive, and
All or most of it is removed by heating, so there are no problems with hygiene or quality.
次に、実施例を示す。 Next, examples will be shown.
食品を凍結乾燥し、乾燥した食品を、適当な濃
度に調製したアルコール水溶液中に、適当時間ば
らけた状態で浸漬し、溶液から取出した食品を、
アルコール分だけを気化できるように適当な温度
及び圧力で減圧加熱し、その加水によつて適度に
軟化した食品を圧縮し、圧縮した食品を最終乾燥
して、圧縮乾燥食品を造る。 Freeze-dry the food, immerse the dried food in an alcohol aqueous solution prepared at an appropriate concentration for an appropriate period of time, and remove the food from the solution.
The food is heated under reduced pressure at an appropriate temperature and pressure so that only the alcohol content can be vaporized, the food that has been softened appropriately by the addition of water is compressed, and the compressed food is finally dried to produce a compressed dried food.
エチルアルコールは、対象食品の性状に見合つ
た濃度で水と混合したものである。 Ethyl alcohol is mixed with water at a concentration appropriate to the properties of the target food.
対象となる食品は、穀類やその他のものやそれ
らの加工品である。 Targeted foods include grains, other foods, and their processed products.
尚、凍結乾燥等に利用する設備や手段はいかな
るものでもよく、また、減圧加熱に代えて単なる
加熱であつてもよい。 Note that any equipment or means may be used for freeze-drying, and simple heating may be used instead of reduced pressure heating.
次に、実験例を示す。 Next, an experimental example will be shown.
グリンピースを−50℃で凍結し、真空度0.1mm
Hg、加熱部温度50℃で乾燥し、含水率が0.5％以
下の凍結乾燥グリンピースを造つた。次に、含水
率が30％程度にすることを目的として、アルコー
ル中の水分量が35％になるように調製しておいた
アルコール水溶液中に、凍結乾燥したグリンピー
スを約３分間浸漬し、溶液から取出したグリンピ
ースを圧力50mmHg、温度35℃で約120分間減圧乾
燥し、含水率31.2％の加水グリンピースを造つ
た。そして、この加水グリンピースを圧縮したと
ころ、割れること無く良好にかつ全体を均一に圧
縮することができた。 Freeze green peas at -50℃, vacuum level 0.1mm
Freeze-dried green peas with a moisture content of 0.5% or less were produced by drying with Hg and a heating section temperature of 50℃. Next, the freeze-dried green peas were immersed for about 3 minutes in an alcohol aqueous solution prepared so that the water content in the alcohol was 35%, with the aim of reducing the water content to about 30%. The green peas taken out were dried under reduced pressure at a pressure of 50 mmHg and a temperature of 35°C for about 120 minutes to produce hydrated green peas with a water content of 31.2%. When this hydrated green pea was compressed, it was possible to compress the whole pea well and uniformly without cracking.
Claims (1)
て、前記加水に際して、エチルアルコールの水溶
液に浸漬し、アルコール水溶液から取出した食品
からほぼアルコール分のみを加熱によつて除去す
る圧縮乾燥食品の製造法。1. A method of compressing food by adding water to it after drying, in which the food is immersed in an aqueous solution of ethyl alcohol during the water addition, and almost only the alcohol content is removed from the food by heating, which is removed from the aqueous alcohol solution. Law.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58125266A JPS6016555A (en) | 1983-07-08 | 1983-07-08 | Preparation of pressed dry food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58125266A JPS6016555A (en) | 1983-07-08 | 1983-07-08 | Preparation of pressed dry food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6016555A JPS6016555A (en) | 1985-01-28 |
| JPH0332354B2 true JPH0332354B2 (en) | 1991-05-10 |
Family
ID=14905821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58125266A Granted JPS6016555A (en) | 1983-07-08 | 1983-07-08 | Preparation of pressed dry food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6016555A (en) |
-
1983
- 1983-07-08 JP JP58125266A patent/JPS6016555A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6016555A (en) | 1985-01-28 |
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