JPH0789857B2 - Method for producing dried fruit chips - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing dried fruit chips, and more particularly to a method for producing dried fruit chips having a crispy texture using a vacuum freeze-drying method. .

[Prior Art] Recently, vegetables and fruits are used as raw materials for health-consciousness,
There is an increasing demand for dried chips that retain the flavor and color tone of the raw materials.

As a drying method for producing such dried chips, the present inventors have adopted a vacuum freeze-drying method because the dried chips of the obtained dried chips are few, and dry chips made from various vegetables and fruits are used. We are developing. I tried to produce dried fruit chips made from peach or melon as the item.

[Problems to be Solved by the Invention] However, when the peach or melon is simply subjected to a vacuum freeze-drying treatment, the resulting dried fruit chips have a small amount of dry yam, but the texture is soft and soft. However, there is a problem in that the crispy texture (crispy and crunchy texture) desired for snack foods is lacking.

[Means for Solving Problems] Therefore, the present inventors have conducted extensive studies to obtain dried fruit chips having a crispy texture by using a vacuum freeze-drying process, and as a result, vacuum freeze-drying the peach or melon. It was found that a dried fruit chip having a crispy texture can be obtained by performing a dipping treatment in a cyclodextrin solution as a pretreatment before the treatment.

The gist of the present invention completed based on the above findings is "(a) cutting peach or melon into an appropriate shape, (b) dipping the cut peach or melon in a cyclodextrin solution,
(C) A method for producing a dried fruit chip, which comprises the steps of subjecting the soaked peach or melon to vacuum freeze-drying treatment.

Hereinafter, the present invention will be described in detail.

In the present invention, it is particularly important to subject the peach or melon to the dipping treatment in the cyclodextrin solution before the vacuum freeze-drying treatment, and the object of the present invention cannot be achieved unless this requirement is satisfied.

First, the peach or melon is peeled off, cut into an appropriate shape, and various pieces are removed. The size and shape are not particularly limited, but in consideration of eating as a snack food, it is preferable to cut into a thin layer having a thickness of about 2 to 8 mm.

As the peach or melon, not only raw peach or melon can be used, but also canned products thereof can be used.

Then, the peach or melon is soaked in a cyclodextrin solution, but prior to that, it may be presoaked in a solution of a saccharide other than cyclodextrin. Thereby, the dry fruit chips obtained have a good mouthfeel. In this case, the saccharides include disaccharides such as sucrose, lactose, maltose and cellobiose, trisaccharides such as raffinose and maltotriose, and tetrasaccharides such as stachyose. The immersion conditions are 5 to 40 ° C and 10
˜180 minutes, preferably 15 to 30 ° C., 30 to 120 minutes.

Then, it is immersed in a cyclodextrin solution. In this case, the concentration of cyclodextrin is 5-30
It is preferably in the range of 10% by weight, more preferably 10 to 25% by weight. The immersion conditions are not particularly limited, but may be 5 to 40 ° C for 10 to 180 minutes, preferably 15 to 30 ° C for 30 to 120 minutes.
By dipping the peach or melon in a cyclodextrin solution, cyclodextrin sufficiently penetrates into the tissue of the peach or melon, and the resulting dried fruit chips have a crispy texture.

As the cyclodextrin, one kind or two or more kinds are appropriately selected and used from α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.
Furthermore, in addition to the cyclodextrin, saccharides other than the cyclodextrin exemplified in the pre-soaking may be dissolved in the cyclodextrin solution without any problem.

The peach or melon is then preferably watered. By this, excess cyclodextrin can be removed, and the appearance of the obtained dried fruit chips can be improved. Specifically, for example, in water at 5 to 50 ° C, preferably 10 to 25 ° C for 10 seconds to
A method of soaking for 30 minutes, preferably 30 seconds to 3 minutes can be adopted.

Next, the peach or melon is subjected to vacuum freeze-drying treatment.

First, the peach or melon, -10 ~ -190 ℃, 10 ~ 240 minutes,
Preliminary freezing treatment is preferably carried out under the conditions of -20 to 40 ° C and 30 to 120 minutes. Then, pre-frozen peach or melon
10-100 Pascal, preferably 10-50 Pascal, product temperature 30-7
Vacuum freeze-drying treatment is performed at 0 ° C, preferably 30 to 50 ° C. In this case, the product temperature measures the temperature of the portion expected to be the highest temperature of the sample (for example, the surface of the sample closest to the heater). The drying treatment is carried out until the final product has a water content of about 5% by weight or less, preferably 1 to 3% by weight. The heating means is not particularly limited, but radiant heating of infrared rays, heat transfer heating, microwave heating and the like can be exemplified. After the completion of drying, the pressure is returned to normal pressure, and the obtained dried fruit chips are transferred to the next step such as the packaging step.

[Example] Example 1 A peach was peeled and cut into four pieces to remove seeds, and then cut into a thin layer having a thickness of about 5 mm. Then, 200 g of the peach cut in the thin layer was immersed in a 15 wt% cyclodextrin solution (using Celldex CH-20 manufactured by Nippon Food Processing Co., Ltd. as cyclodextrin) at 25 ° C. for 60 minutes. I went. Then, after pre-freezing the peaches under the conditions of -40 ° C and 60 minutes, the peaches are subjected to vacuum freeze-drying treatment with a microwave of 30 Pascal, an article temperature of 40 ° C, and an output of 0.5 KW for 60 minutes. Obtained dried peach chips. The obtained dried peach chips had a slight surface on which cyclodextrin appeared, but the dried peach chips had a small amount of dry texture. Moreover, the texture was crispy.

Example 2 Before being dipped in the cyclodextrin solution, it was dipped in a 30% by weight sucrose solution for 30 minutes, and after dipped in the cyclodextrin solution, it was dipped in water at 25 ° C.
Dry peach chips were obtained in the same manner as in Example 1 except that water was passed for a second. The dried peach chips obtained had a small dryness. In addition, there was no place where cyclodextrin appeared on the surface, and the appearance was better than in Example 1. Further, the texture was crispy, more crunchy than that in Example 1, and had a good mouth feel.

Comparative Example 1 A dried peach chip was obtained in the same manner as in Example 1 except that the cyclodextrin solution was not soaked.
Although the obtained dried peach chips had a small amount of dried yarn,
The texture was not crispy but very fluffy.

Comparative Example 2 A dried peach chip was obtained in the same manner as in Example 1, except that the dipping treatment was carried out for 120 minutes in a 30% by weight sucrose solution instead of the dipping treatment in the cyclodextrin solution. The obtained dried peach chips had a slightly chewy texture as compared with Comparative Example 1, but had a fluffy texture with a crispy texture.

Example 3 A melon was peeled off, cut vertically into four pieces to remove seeds, and then cut into thin layers having a thickness of about 5 mm. Then, 200 g of the melon cut in the thin layer was immersed in a 10 wt% cyclodextrin solution (using Cell Foods CH-20 manufactured by Nippon Food Processing Co., Ltd. as cyclodextrin) at 20 ° C for 90 minutes. I went. Then, the melon-
After pre-freezing at 40 ℃ for 60 minutes,
Vacuum freeze-drying treatment was performed with microwaves with an output of 0.5 KW under the conditions of 30 Pascal, 40 ° C product temperature, and 360 minutes to obtain dried melon chips. The obtained dried melon chips had a slight surface on which cyclodextrin appeared, but the amount of dried shavings was small. Moreover, the texture was crispy.

[Effects of the Invention] According to the present invention, when a peach or melon is subjected to vacuum freeze-drying treatment, by performing a dipping treatment in a cyclodextrin solution as a pretreatment, dried fruits having a dry texture and a crispy texture are obtained. You can get chips.

Claims (5)

[Claims] 1. (a) A peach or melon is cut into an appropriate shape, (b) The cut peach or melon is soaked in a cyclodextrin solution, and (c) the soaked peach or melon is vacuum freeze-dried. The process for producing dried fruit chips, which comprises the steps of: 2. In the step (a), 2 peaches or melons are added.
The method for producing a dried fruit chip according to claim 1, characterized by cutting into a thin layer having a thickness of 8 mm. 3. The method for producing dried fruit chips according to claim 1, wherein in the step (b), the cyclodextrin concentration is 5 to 30% by weight. 4. In the step (b), the immersion treatment is 5 to 40.
The method for producing dried fruit chips according to claim 1, wherein the method is carried out under conditions of ° C for 10 to 180 minutes. 5. In the step (c), the soaked peach or melon is pre-frozen under the conditions of -10 to -190 ° C. and 10 to 240 minutes, and then 10 to 100 pascals and a temperature of 30 to 30. 70 ° C
The method for producing dried fruit chips according to claim 1, wherein the heat-drying treatment is performed under the conditions described in 1.