Dried foodstuff for processing and production method of dried foodstuff for processing

Abstract

To attain a dried foodstuff for processing which enables inexpensive production of a processed food which enables easier ingestion of protein in a daily meal and is high in nutritional value, taste quality, and stability thereof.SOLUTION: A production method of a dried foodstuff for processing (1) includes the steps of: adding water (11) to a raw material foodstuff (10) selected from a bean, a vegetable, grain, and fruit and steaming-treating the raw material foodstuff; comminuting the steaming-treated raw material foodstuff (10) in combination with boiling soup (12) to produce a raw material foodstuff paste (13); and freeze-drying the raw material foodstuff paste (13).SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present disclosure relates to dried food materials for processing and methods for producing the same, and in particular to dried food materials used in producing processed foods such as breads, confectioneries, and noodles by mixing raw food materials such as beans, vegetables, grains, and fruits with other main ingredients, and methods for producing the same. [Background technology]

[0002] In recent years, foods using beans as ingredients have been widely used, and for example, Patent Documents 1 and 2 propose a technique for preserving and using ingredients such as soybeans and adzuki beans by freeze-drying. Also, for example, Patent Documents 3 and 4 propose a technique for improving the quality of ingredients for processing using soybeans, adzuki beans, etc. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 63-192355 [Patent Document 2] Japanese Patent Application Publication No. 63-222667 [Patent Document 3] JP 2008-173090 A [Patent Document 4] JP 2019-41728 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, in recent years, with the aging society, there has been a demand for ways to increase protein intake from food as one solution to the nutritional deficiencies of the elderly. In particular, there is a demand for food forms that enable elderly people to more cheaply and easily ingest protein, which tends to be lacking, in their daily meals.

[0005] The present disclosure has been made in consideration of the above-mentioned problems, and aims to provide a dried food material for processing and a method for producing a dried food material for processing that allows for the inexpensive production of processed foods that allow for easier intake of protein in daily meals and have high nutritional value, taste, and stable quality. [Means for solving the problem]

[0006] In order to achieve the above-mentioned object, a method for producing dried food materials for processing according to one embodiment of the present disclosure is characterized by comprising a step of adding water to a raw food material selected from beans, vegetables, grains and fruits and steaming the raw food material, a step of crushing the steamed raw food material together with the boiling water to produce a raw food material paste, and a step of freeze-drying the raw food material paste. Effect of the Invention

[0007] According to one aspect of the present disclosure, it is possible to provide dried food materials for processing and a method for producing dried food materials for processing that allow for the easy intake of protein in daily meals and the inexpensive production of processed foods that have high nutritional value, taste, and quality stability. [Brief description of the drawings]

[0008] [Figure 1] FIG. 1 is a process diagram showing a method for producing dried food material for processing according to an embodiment. [Diagram 2] FIG. 1 is a process diagram showing a method for producing a processed food using dried food materials for processing. [Diagram 3] (a) is a photograph showing inferior black soybeans, an example of a food ingredient according to the embodiment; (b) is a photograph showing the state of black soybeans soaked in water; (c) is a photograph showing the autoclave used to steam the black soybeans; and (d) is a photograph showing the state of black soybeans soaked in water after being steamed. [Figure 4] (a) is a photograph showing black soybeans and boiling water placed in a blender, (b) is the state of the homogenized black soybean paste filled into an ice cube tray, and (c) is the obtained frozen black soybean paste. [Diagram 5](a) shows the freeze-dryer used for freeze-drying, (b) shows the frozen black soybean paste being freeze-dried, (c) is a photograph of the resulting dried black soybeans, and (d) shows the ice chunks removed by freeze-drying. [Figure 6] (a) shows the state of bread making using the produced dried black soybeans, (b) is a cross-sectional photograph of the resulting bread containing black soybeans, and (c) is an enlarged photograph of the cross-section of the bread in (b). [Figure 7] Photographs (a), (b), and (c) show the crushed state of black soybeans in the powdering process of black soybeans using different processing methods for Comparative Examples 1, 2, and 3, respectively. [Figure 8] Photographs of cross sections of the black soybean-containing breads obtained in Comparative Examples 1, 2, and 3 are shown in (a), (b), and (c), respectively. [Figure 9] Photographs (a), (b), and (c) are enlarged photographs of the cross sections of the black soybean-containing breads obtained in Comparative Examples 1, 2, and 3, respectively. [Figure 10] Photograph (a) is a photograph of the boiling liquid separated after steaming in Comparative Example 4, and photograph (b) is a photograph of solid matter contained in the boiling liquid obtained by freeze-drying the boiling liquid. [Figure 11] 1 is a radar chart showing the results of a sensory evaluation of the quality, such as taste, of the bread of the example and the bread of Comparative Example 4. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] <<How the invention was developed>> In recent years, the aging society has created a need for solutions to the nutritional deficiencies of the elderly. In particular, as a solution to sarcopenia caused by nutritional deficiencies (especially protein) in the elderly and the subsequent frailty (weakness), there is a need for methods to increase protein intake from food. It is desirable for elderly food to be in a form that allows them to ingest protein, which tends to be insufficient, more cheaply and easily without having to pay special attention to their daily meals.

[0010] On the other hand, in order to address future global food shortages, particularly protein supply shortages, which are expected to result from factors such as population growth and a decrease in arable land, it is necessary to make effective use of non-standard food ingredients (products that do not meet the specified grades) that are not marketed or generally distributed, as well as scraps generated during food processing, as food ingredients.

[0011] To address these issues, one possible solution would be to provide processed foods that use ingredients such as beans, vegetables, grains, or fruits that are rich in protein as raw ingredients and mix them with main ingredients such as bread, confectionery, and noodles. To achieve this, it is necessary to provide inexpensive ingredients for processing that can be easily used in the manufacture of processed foods.

[0012] In general, processed foods such as bread are easy to eat and are popular among the elderly. If it were possible to add raw ingredients that are high in protein to these processed foods to provide processed foods with high stability in terms of nutritional value, taste, and other qualities, the elderly would be able to ingest protein in a more convenient and simple manner.

[0013] One method of adding raw ingredients is to grind the raw ingredients to be added and mix them with other main ingredients such as wheat flour to produce processed foods. In this case, by grinding inferior products and scraps and mixing them into processed foods as additive ingredients that do not need to be concerned about appearance, it is possible to expand the use of inferior products and make effective use of ingredients, and provide processed foods at a lower cost. At the same time, it is beneficial from the perspective of reducing food waste and protecting the environment.

[0014] Specifically, when using raw ingredients that are softened by heating before eating, such as beans, root vegetables, stem vegetables, and fruit vegetables, a method can be considered in which these dried products are crushed and mixed with the main ingredient.

[0015] According to the inventors' research, with this method, the powder particles tend to be coarse due to their unevenness depending on the structure of cells and tissues, and it is difficult to mix uniformly with the main ingredient, resulting in uneven distribution of the added ingredients in the finished processed food.

[0016] In addition, the boiled water that is produced as wastewater during the steaming process worsens the chemical oxygen demand (COD) and biochemical oxygen demand (BOD) in downstream rivers, so appropriate treatment is required to prevent environmental pollution.

[0017] Therefore, in order to provide processed foods such as breads, confectioneries, and noodles with high nutritional value, taste, and stable quality by adding raw ingredients that are high in protein, the inventors have conducted extensive research into dried ingredients for processing and a method for producing the same that will achieve a state in which the added ingredients are uniformly dispersed in the processed foods, and have arrived at the following embodiment.

[0018] <<Overview of the embodiment of the present invention>> The method for producing dried food materials for processing according to the embodiment includes a step of adding water to raw food materials selected from beans, vegetables, grains and fruits and steaming the raw food materials, a step of crushing the steamed raw food materials together with the boiling liquid to produce a raw food material paste, and a step of freeze-drying the raw food material paste.

[0019] In another aspect, in any of the above aspects, the step of freeze-drying the raw material paste may include filling a mold vessel with the raw material paste, freezing the raw material paste in the mold vessel to form a block-shaped pre-frozen food material, and sealing the pre-frozen food material in a vacuum atmosphere and freeze-drying it to form a block-shaped dried food material.

[0020] In another aspect, in any of the above aspects, the raw material may be a substandard, off-grade product.

[0021] In another aspect, in any of the above aspects, the vegetables may be selected from root vegetables, stem vegetables, and fruit vegetables.

[0022] In another aspect, in any of the above aspects, the raw food material may include skin and / or joint parts.

[0023] In another embodiment, the method may include the steps of crushing fruit to produce a raw food paste, and freeze-drying the raw food paste.

[0024] In another aspect, any of the above-mentioned dry food materials for processing may be powdered and mixed with other ingredients to produce a processed food selected from bread, noodles, and confectionery.

[0025] In addition, the dried food material for processing in this embodiment may be a dried food material for processing that contains a powder of a raw food material selected from beans, vegetables, grains and fruits, and food material components that dissolve into the boiling liquid when the raw food material is steamed, and is freeze-dried into a block shape with the powder and the food material components uniformly distributed.

[0026] <Embodiment> The manufacturing method of the dried food material for processing according to the present embodiment will be described with reference to the drawings. The following description is an example for explaining the configuration and the action and effect according to one embodiment of the present disclosure, and the present disclosure is not limited to the following embodiment except for the essential part. In the present specification and claims, the symbol "~" used to indicate a numerical range includes the numerical values ​​at both ends.

[0027] <Method of manufacturing dried food materials for processing> (Target ingredients and foods) The food material for processing according to the present disclosure is used as an additive food material to produce secondary processed foods by mixing with other main ingredients and cooking them.

[0028] [Processed food] The secondary processed food may be, for example, a food selected from bread, noodles such as udon, soba, pasta, Chinese noodles, somen, etc., or sweets such as cakes, cookies, biscuits, and other baked goods.

[0029] [Raw materials used to make processed foods] The raw ingredients (hereinafter sometimes referred to as "raw ingredients") that are the main raw materials of the food ingredients for processing can be grains including beans and vegetables, which are generally food ingredients that can be eaten with cooking. Specifically, as beans, for example, soybeans, black beans, adzuki beans, kidney beans, edamame, peas, fava beans, etc. can be used, and as grains other than beans, for example, white rice, brown rice, wheat, barley, corn, etc. can be used.

[0030] Examples of vegetables that can be used include root vegetables such as turnip, burdock, sweet potato, potato, radish, carrot, garlic, and yam; stem vegetables such as asparagus, bamboo shoots, butterbur, scallions, lotus root, taro, and wasabi; and fruit vegetables such as pumpkin, zucchini, cucumber, bitter melon, bell peppers, eggplant, tomato, and okra.

[0031] The raw ingredients may also be fruits that can be eaten raw without cooking, such as strawberries, plums, oranges, persimmons, kiwis, grapefruits, pineapples, bananas, papayas, grapes, blueberries, mangoes, tangerines, melons, peaches, apples, and lemons.

[0032] In addition, the raw ingredients may be non-standard products that are not generally available because, for example, they are irregular in color and shape, have cuts or cracks in the skin, or have non-standard appearance such as color and scratches, shape, or size.

[0033] The raw ingredients may also include the skin, knots, and other scraps that would normally be discarded. For example, when lotus root is used as the raw ingredient, a dried ingredient can be produced including the knots that would have been discarded in the past, and can be reused by adding them to confectioneries such as cakes and buns. The skin, which contains a lot of nutrients, may also be used as an ingredient.

[0034] Even parts that are currently discarded, such as the cores of broccoli that are generated during the production of frozen foods, can be used as ingredients. By homogenizing inferior products and scraps as additive ingredients that do not need to be concerned with appearance and mixing them into processed foods, we can expand the ways in which they can be used and make effective use of ingredients.

[0035] (Manufacturing process of dried food ingredients for processing) The method for producing the dried food material for processing will be described below. Fig. 1 is a process diagram showing the method for producing the dried food material for processing.

[0036] [Water absorption process] First, the raw material is immersed in water in an amount ranging from several to ten times its weight and left at low or room temperature for a prescribed period of time to allow the material to absorb the water (FIG. 1, S11).

[0037] [Steaming process] Next, the raw material ingredients are subjected to pressure steaming (steaming treatment) at room temperature in water at a temperature of 100° C. or higher for a period ranging from several minutes to several tens of minutes to soften the raw material ingredients (FIG. 1, S12).

[0038] [Paste making process] Next, the steamed raw material ingredients are stirred and crushed together with the boiling liquid to mix the raw material ingredients and the boiling liquid and homogenize both components to produce a raw material paste. For crushing, known crushing methods using a mill mixer, various mills, homogenizers, etc. can be used (FIG. 1, S13).

[0039] When fruits or the like that can be eaten raw without cooking are used as the raw material ingredients, the water absorption step and the steam treatment step are not carried out, and the fruits or the like may be crushed as they are to produce a raw material ingredient paste.

[0040] [Pre-freezing process] The homogenized raw material paste is filled into a mold container and stored in a refrigerator for preliminary freezing as the primary freezing. Once frozen, it is removed from the mold container to become a block-shaped preliminary frozen material (Fig. 1, S14).

[0041] [Lyophilization process] The pre-frozen food materials prepared in multiple containers of a specified size are taken out and freeze-dried by sealing them in a vacuum atmosphere of a freeze-drying device for several hours to several tens of hours. When freeze-drying is completed, the target block-shaped dried food material is taken out (Figure 1, S15).

[0042] (Processed food manufacturing process) The method for producing processed foods using dried food materials for processing will be described below. Fig. 2 is a process diagram showing the method for producing processed foods using dried food materials for processing. First, a block of dried food material is crushed into powder (Fig. 2, S21).

[0043] Next, the powdered dried ingredients are mixed with other ingredients including the main ingredient (FIG. 2, S22). Alternatively, the block-shaped dried ingredients may be pulverized and mixed with the other ingredients at the same time.

[0044] Next, processed foods such as bread, noodles, and sweets are produced from the mixed ingredients (Figure 2, S23).

[0045] <Example> An example of the method for producing dried food material for processing according to the present embodiment will now be described.

[0046] (Evaluation Test 1) Using inferior black soybeans as the raw material for the dried food material for processing, dried black soybeans for processing were produced by the above-mentioned method for producing dried food material for processing. Furthermore, bread was produced using the obtained dried soybeans for processing, and the quality of the obtained bread was evaluated.

[0047] [Embodiment] (1) Manufacturing of dried food ingredients for processing 60 g of inferior quality black soybeans were prepared as the raw material for the dried food material for processing. Fig. 3(a) is a photograph of inferior quality black soybeans 10 used as the raw material for the example.

[0048] First, black soybeans (substandard quality) were soaked in about four times the amount of water and allowed to absorb water in a refrigerator. Figure 3(b) is a photograph showing the state of black soybeans 10 soaked in water 11.

[0049] Next, the black soybeans were taken out of the refrigerator and returned to room temperature, and then pressure-cooked in an autoclave at 114° C. for 15 minutes. Figure 3(c) is a photograph of the autoclave used to steam the black soybeans, and (d) is a photograph showing the state of the black soybeans 10 and the boiling water 12 after steaming.

[0050] Next, the black soybeans and the boiling liquid were homogenized using a mixer. Specifically, the steamed black soybeans and the boiling liquid were cooled to room temperature (about 23°C) and then transferred to a mixer. Here, cooling was performed to prevent heating due to subsequent stirring and crushing. After that, stirring and crushing for 4 minutes at the maximum rotation speed in the mixer was repeated twice with a 2-minute break for cooling, homogenizing the black soybeans and the boiling liquid to complete black soybean paste. Figure 4(a) is a photograph showing the process of producing black soybean paste 13 from black soybeans 10 and boiling liquid 12 placed in a mixer. The surface temperature of the obtained paste was about 47°C.

[0051] Next, the homogenized black soybean paste was placed in an ice cube tray and cooled in a refrigerator at -60°C for approximately 8 to 10 hours for primary freezing (pre-freezing). Figure 4(b) is a photograph showing the state in which the homogenized black soybean paste 13 was filled into a mold container 3 (ice cube tray), and (c) is a photograph of the resulting block-shaped frozen black soybean paste 14. Rapid freezing prevents the solid matter in the black soybean paste 13 from settling, and the black soybean paste 13 can be primary frozen in a homogenized state.

[0052] Next, the frozen block-shaped black soybean paste was taken out and inserted into a vacuum chamber of a freeze-dryer (e.g., Tokyo Rika Co., Ltd. FDS-1000) and freeze-dried for 34 to 48 hours. Figure 5 (a) is a photograph of the freeze-dryer used to freeze-dry the frozen black soybean paste, and (b) is a photograph of the frozen black soybean paste 14 being freeze-dried.

[0053] By sealing the block-shaped black soybean paste frozen by pre-freezing in the vacuum chamber of the freeze-dryer, the entire surface of the frozen black soybean paste is exposed to a vacuum atmosphere, and moisture can be sublimated from the entire surface. Therefore, compared to the case where the black soybean paste filled in a container is directly freeze-dried, the time required for freeze-drying can be shortened and homogeneous, uniform dried black soybeans can be obtained.

[0054] Next, block-shaped dried black soybeans were taken out of the freeze-drying machine. Figure 5(c) is a photograph of the obtained dried black soybeans 1. In this way, block-shaped dried black soybeans with the same shape as the block-shaped black soybean paste were obtained. Figure 5(d) shows the wastewater (blocks of ice) removed by freeze-drying.

[0055] (2) Manufacture of processed foods Using several blocks of dried black soybeans and other ingredients (strong flour, unsalted butter, sugar, salt, fresh cream, water, and dry yeast), bread was made using a home bread maker.

[0056] [Comparative Examples 1 to 3] Next, as a comparative example, a powder (soybean flour) made by grinding the same black soybeans as in the example was mixed with other ingredients used in bread production to produce bread, and (1) the ease of dispersing the black soybeans during the mixing process with the ingredients used in bread production and (2) the quality of the resulting bread were evaluated.

[0057] The aspects of Comparative Examples 1 to 3 used in the evaluation are as follows. Comparative Example 1: Black soybeans were crushed without soaking in water to produce powdered soybean flour, which was then freeze-dried in a freeze dryer to produce dried black soybeans in powder form. This was then mixed with other ingredients used in bread production as in the Example to produce bread.

[0058] Comparative Example 2: Black soybeans soaked in water were freeze-dried in a freeze dryer to produce dried black soybeans in the form of beans. The soybean powder was then crushed and mixed with other raw materials for bread production similar to those in the example to produce bread.

[0059] Comparative Example 3: Black soybeans soaked in water were steamed in an autoclave (high pressure steam sterilizer), the boiling water was discarded, and then freeze-dried in a freeze-dryer to produce dried black soybeans in the form of beans. The soybean flour was then pulverized and mixed with other raw materials for bread production similar to those in the example to produce bread.

[0060] [Evaluation Results] (1) The weight of the block-shaped dried black soybeans obtained in the example was measured. It was found that by making a paste of 60 g of black soybeans and boiling water and freeze-drying it, a block-shaped dried black soybeans weighing 52 g was obtained.

[0061] (2) The quality of the bread produced by adding the block-shaped dried black soybeans according to the embodiment was evaluated. Figure 6(a) shows the state of the produced dried black soybeans 1 when put into a bread maker together with other ingredients during bread making, (b) is a cross-sectional photograph of the resulting white bread 2 containing black soybeans, and (c) is an enlarged photograph of the cross-section of the white bread in (b). As shown in Figure 6(a), the block-shaped dried black soybeans 1 do not repel water much and are compatible with water well, so even when put into the bread bin of the bread maker in block form together with other ingredients, they are mixed into the dough evenly, and white bread containing black soybeans can be produced. The obtained block-shaped dried black soybeans could be used to make white bread by adding them to the bread maker along with other ingredients without being crushed, as is.

[0062] Furthermore, as shown in Figures 6(b) and (c), in the case of black soybean-containing bread 2, which was produced by adding block-shaped dried black soybeans, it can be seen that the black soybeans are uniformly distributed on the cross section of the bread, without any clumping or unevenness, when compared with the results of Comparative Examples 1 to 3 described below.

[0063] In this way, in the embodiment in which black soybeans were crushed together with the boiling water to form a paste and homogenized, and then freeze-dried, homogenous bread in which the black soybean powder was sufficiently dispersed was obtained.

[0064] (3) For Comparative Examples 1 to 3, the dispersion state of black soybeans in the process of mixing with ingredients for bread production was evaluated. 7(a), (b), and (c) are photographs showing the mixed state of ingredients in a mixing step of black soybeans and other ingredients in bread production, and are photographs of Comparative Examples 1, 2, and 3, respectively.

[0065] In Comparative Example 1, in which black soybeans were powdered and freeze-dried without being soaked in water, as shown in Figure 7(a), the oily powder adhered to the inner wall of the mill used for powdering due to the oily powder released from the black soybeans when they were crushed, making it difficult to mix the materials uniformly. It can also be seen that the black soybean powder aggregated and was not uniformly dispersed.

[0066] In Comparative Example 1, in which black soybeans soaked in water were freeze-dried to form a powder, and in Comparative Example 2, in which black soybeans were exposed to high-pressure steam and freeze-dried to form a powder, the results were better than in Comparative Example 1. However, as shown in Figures 7(b) and (c), the oily powder from the black soybeans adhered to the inner walls of the mill, making uniform mixing difficult, and the tendency for the black soybean powder to not be uniformly dispersed was similar.

[0067] (4) The quality of the bread produced by adding dried black soybeans according to Comparative Examples 1 to 3 was evaluated. Figures 8(a), 8(b), and 8(c) are cross-sectional photographs of the black soybean-containing breads 2X1, 2X2, and 2X3 obtained in Comparative Examples 1, 2, and 3, respectively, and Figures 9(a), 9(b), and 9(c) are enlarged cross-sectional photographs of the black soybean-containing breads 2X1, 2X2, and 2X3. According to these photographs, in the breads 2X1, 2X2, and 2X3 according to Comparative Examples 1 to 3, the skin and endosperm of the black soybeans (Figure 9(a)) are observed on the cross-section of the bread, and compared with the example shown in Figure 6(b), it can be seen that the grain size of the black soybeans is relatively large on the cross-section of the bread and that the black soybeans are not uniformly distributed.

[0068] As described above, in Comparative Examples 1 to 3 in which black soybeans were freeze-dried and then powdered without being made into a paste, the dispersion of black soybeans in the obtained bread was insufficient.

[0069] From the above results, it was confirmed that the dried ingredients of the Examples, in which the raw ingredients were made into a paste together with the boiling water and homogenized, were able to produce more homogenous bread with less variation in quality compared to Comparative Examples 1 to 3, in which the raw ingredients were not made into a paste but were freeze-dried, then powdered and mixed with other ingredients.

[0070] According to the inventor's investigation, in the dried food material according to the embodiment in which black soybeans were made into a paste together with the boiling liquid and homogenized, compared to Comparative Examples 1 to 3 in which black soybeans were freeze-dried and powdered without being made into a paste, it was observed that the black soybean powder particles were formed into a smooth block shape without agglomeration, and homogenization was achieved within the solid dried food material. The reason for this is thought to be that in the dried food material according to the embodiment, when black soybeans are made into a paste together with the boiling liquid and homogenized, components such as lecithin in the paste envelop the oil released from inside the crushed black soybeans, reducing stickiness due to the oil and suppressing aggregation of the powder particles.

[0071] (Evaluation Test 2) In order to estimate the amount and components of the extract from the boiling liquid contained in the block-shaped dried black soybeans of the embodiment, Comparative Example 4 was prepared, the amount of solid matter contained in the boiling liquid recovered from Comparative Example 4 was measured, and its components were analyzed.

[0072] In addition, a sensory evaluation was performed on the quality of the bread according to the embodiment and the bread according to Comparative Example 4, such as taste.

[0073] [Embodiment of Comparative Example 4] Comparative Example 4: Black soybeans soaked in water were steamed under pressure under the same conditions as in the Example, and the boiling water was discarded. The steamed black soybeans were then added with the same volume of water as the discarded boiling water, and crushed in a mixer to obtain a paste. This paste was pre-frozen in the same way as in the Example, and then inserted into the vacuum chamber of a freeze-dryer and freeze-dried to obtain freeze-dried black soybeans. It was then mixed with other ingredients for bread production similar to those in the Example to produce bread.

[0074] [Evaluation method and results] (1) The amount and composition of solid matter in the boiling water In Comparative Example 4, 60 g of black soybeans were soaked in 4 times the amount of water, and then pressure-cooked at 114°C for 15 minutes. The boiling liquid was separated from the black soybeans and collected in a container. After measuring the volume of the boiling liquid, it was frozen on aluminum foil placed on a plate with a diameter of about 20 cm, and then freeze-dried.

[0075] 11(a) is a photograph of 120 mL of the boiling liquid separated after steaming in Comparative Example 4, and (b) is a photograph of the solid matter contained in the boiling liquid obtained by freeze-drying the boiling liquid. When the solid matter after freeze-drying was weighed, 8.0 g of solid matter was recovered, which corresponds to about 13.4% of the raw material black beans weight of 60 g.

[0076] Next, the components contained in the boiled black bean water were analyzed. Specifically, the obtained solid powder was suspended in water to a concentration of 1%, 5 mL was taken, 0.1 mL of iodine solution was added, and the color was observed. As a result, it was confirmed that a small amount of starch was detected.

[0077] In addition, the solid powder was suspended in water to a concentration of 1%, and then further diluted 10-fold with water. 0.16 mL was taken and added to 0.04 mL of protein measurement reagent (Bio-Rad Protein Assay) to observe the color tone. As a result, it was confirmed that a large amount of protein was detected.

[0078] From the above results, the dried food material 1 according to the embodiment contains various components dissolved in the boiling water, so the nutritional components of the food material can be used more efficiently. Furthermore, in the manufacturing method of the dried food material 1 according to the embodiment, as shown in Fig. 5(d), the only waste product is the water removed by freeze-drying, and the burden on the environment is greatly reduced compared to when the boiling water is discarded.

[0079] (2) Sensory evaluation of the taste and quality of bread Ten panelists blindly tasted bread containing two types of black soybeans, one from the Example and the other from Comparative Example 4, and rated the bread on a 5-point scale from 0 to 4 in five categories: taste, aroma, hardness, elasticity, and crumbliness.

[0080] Fig. 10 is a radar chart showing the sensory evaluation results of Example and Comparative Example 4. As shown in Fig. 10, the bread of the Example tended to have higher evaluation points than Comparative Example 4 in all items.

[0081] <Summary> As described above, the method for producing dried food material for processing (1) according to the embodiment is characterized by comprising the steps of adding water (11) to raw food material (10) selected from beans, vegetables, grains and fruits to perform a steaming process, crushing the steamed raw food material (10) together with the boiling water (12) to produce a raw food material paste (13), and freeze-drying the raw food material paste (13). The vegetables may be selected from root vegetables, stem vegetables and fruit vegetables.

[0082] With this configuration, the raw material ingredients (10) are crushed together with the boiling water (12) to form a paste and homogenize it, and then freeze-dried, so that the distribution of the raw material ingredients (10) in the solid dried food ingredient for processing (1) produced can be homogenized. Therefore, by adding the obtained dried food ingredient for processing (1) in the form of a block together with other main ingredients, the ingredients are mixed evenly, and a homogenous dough in which the powder of the raw material ingredients (10) is sufficiently dispersed can be obtained, and the processed food (2) can be produced.

[0083] That is, the method for producing dried food material for processing (1) according to the embodiment can solve the problem that arises in the conventional method in which raw food material (10) is freeze-dried without being made into a paste, and then powdered and mixed with other ingredients, that is, the problem that it is difficult to mix raw food material (10) uniformly with the main ingredient, resulting in non-uniform dispersion of added ingredients in the finished processed food. As a result, it is possible to easily produce processed food (2) with a uniform dough with less variation in quality.

[0084] This makes it possible to add a raw ingredient (10) rich in protein, etc., to processed foods such as bread, thereby providing processed foods (2) with high nutritional value, taste, and other qualities that are stable, thereby enabling elderly people to ingest protein in their daily meals in a more convenient and simple manner.

[0085] For example, in the above example, one block of dried black soybeans (approximately 1 cm x 1 cm x 1 cm) weighs approximately 0.7 g and contains approximately 0.26 g of protein. Therefore, when ingesting protein in a diet for the elderly, the required amount of protein and other functional ingredients can be easily specified and ingested by adding a block of ingredients to soup or kneading it into dough without measuring the weight of the dried food material for processing (1).

[0086] Furthermore, in the manufacturing method of dried food material for processing (1), the raw food material (10) is homogenized by forming it into a paste together with the boiling water (12), so there is no need to consider the aesthetics or dimensional stability of the raw food material (10). Therefore, off-standard products and offcuts that are not on the market and not generally distributed can be easily crushed and mixed into processed food (2) as additive ingredients that are not limited by appearance. As a result, the use of off-standard products can be expanded, food materials can be effectively used as food ingredients, and processed foods can be provided at lower cost. At the same time, food waste can be reduced, contributing to environmental protection.

[0087] Furthermore, in the method for producing the dried food material for processing (1), various nutritional components and flavor components that would conventionally be eluted into the boiling water (12) and discarded are trapped and encapsulated in the dried food material for processing (1), making it possible to more efficiently utilize the nutritional components of the raw food material (10), and to produce a processed food (2) that is highly nutritious and tasty.

[0088] In other words, in the method for producing the dried food material for processing (1), saponins and isoflavone glycosides in black soybeans, which have conventionally been eluted into the boiling water (12) and discarded, can be recovered in the block-shaped dried black soybeans, thereby contributing to an increase in the intake of these functional ingredients.

[0089] Furthermore, in the dried food material for processing (1), no additives other than black soybeans (10) are used as the raw food material (10). Therefore, it is believed that the highly lipophilic components of black soybeans are coated and dispersed by components such as lecithin contained in the black soybeans. This makes it possible to homogenize the distribution of the raw food material (10) in the solid of the produced dried food material for processing (1).

[0090] Furthermore, in conventional methods, the boiling water generated during the steaming process becomes waste liquid and is a cause of deterioration of COD and BOD. In contrast, in the method for producing dried food material for processing (1) according to the embodiment, the only waste product is the water removed by freeze-drying, which can greatly reduce the burden on the environment and sewage treatment plants compared to when the boiling water is discarded.

[0091] In another embodiment of the method for producing the dried food material for processing (1), the step of freeze-drying the raw food material paste (13) may involve filling a mold vessel (3) with the raw food material paste (13), freezing the raw food material paste (13) in the mold vessel to form a block-shaped pre-frozen food material (14), and sealing the pre-frozen food material (14) under a vacuum atmosphere and freeze-drying it to produce the dried food material.

[0092] With this configuration, the frozen block-shaped black soybean paste is sealed in the vacuum chamber of the freeze-dryer, and the entire surface of the frozen black soybean paste is exposed to a vacuum atmosphere, so that moisture can be sublimated from the entire surface. Therefore, compared to the case where the black soybean paste is filled in a container and freeze-dried, the time required for freeze-drying can be shortened and homogeneous, uniform dried black soybeans can be obtained.

[0093] In another embodiment of the method for producing the dried food material for processing (1), the raw food material (10) may be a substandard, off-grade product. In another embodiment, the raw food material (10) may include skin and / or knot portions in any of the above-mentioned embodiments.

[0094] With this configuration, inferior products and scraps that do not need to be concerned with appearance can be homogenized and mixed into processed foods as additive ingredients, expanding the usage methods of these ingredients, making effective use of ingredients, and making it possible to provide processed foods at lower cost. At the same time, it is also beneficial from the perspective of environmental protection by reducing food waste.

[0095] In another embodiment, the dry food material for processing (1) may be powdered and mixed with other ingredients to produce a processed food (2) selected from bread, noodles, and confectionery.

[0096] This configuration makes it possible to realize a processed food that allows people to more cheaply and easily ingest protein, which is often lacking, without having to pay special attention to their daily meals.

[0097] The dried food material for processing (1) according to this embodiment may also be a dried food material for processing (1) which contains powder or particles obtained by crushing raw food material (10) selected from beans, vegetables, grains and fruits, and food material components which dissolve into the boiling liquid (12) when the raw food material (10) is steamed, and which is freeze-dried into a block shape with the powder or particles and the food material components uniformly distributed.

[0098] With this configuration, it is possible to realize a dried food material for processing that allows for easier intake of protein in daily meals and enables the inexpensive production of processed foods that have high nutritional value, high taste quality, and high stability.

[0099] <<Variations>> Although the specific configuration of the present disclosure has been described above using the embodiments as examples, the present disclosure is not limited to the above embodiments except for the essential characteristic components. For example, the present disclosure also includes forms obtained by applying various modifications to the embodiments and forms realized by arbitrarily combining the components and functions of each embodiment within the scope of the present invention. Below, a modified example will be described as an example of such a form.

[0100] (1) In the dried food material for processing according to the above embodiment, no additives other than black soybeans are used as the raw food material. However, salt, sugar, various seasonings, etc. may be added in any of the hydration process, steaming process, and pasting process to prepare a raw food material paste, and the taste of the desired dried food material for processing and further processed food may be adjusted. Alternatively, other ingredients may be added at the stage of preparing the raw material paste to prepare a raw material paste made up of a plurality of raw material ingredients.

[0101] (2) In the manufacturing method of the dried food material for processing according to the above embodiment, the homogenized raw food material paste is filled into a mold container for primary freezing, then pre-frozen into block-shaped pre-frozen food material, which is then sealed in a vacuum atmosphere of a freeze-drying device for freeze-drying. However, the pre-freezing step may be omitted, and the black soybean paste may be filled into a container, which is sealed in a vacuum atmosphere of a freeze-drying device for direct freeze-drying. This reduces the number of manufacturing steps, and makes it easier to manufacture the dried food material for processing.

[0102] (3) In the manufacturing method of dried food materials for processing according to the above embodiment, the raw food material paste is produced by crushing the steamed raw food material together with the boiling liquid. However, depending on the type of raw food material, the raw food material paste may be produced by crushing the raw food material as it is without carrying out the water absorption step and the steaming step. For example, when using vegetables or fruits that can be eaten raw without cooking as raw food materials, the steaming step may not be carried out.

[0103] That is, in another embodiment, the method for producing dried food materials for processing may include the steps of crushing fruit to produce a raw food material paste, and freeze-drying the raw food material paste.

[0104] This configuration makes it possible to realize a dried food material for processing that can be used to inexpensively produce processed foods that are high in nutritional value and flavor without compromising the flavor of the fruit.

[0105] (4) In the above embodiment of the method for producing dried food materials for processing, an example has been described in which a block-shaped dried food material is produced as the target product. However, the form of the dried food material for processing produced is not limited to this and may be, for example, another shape or a powder.

[0106] (5) In the method for producing processed foods according to the above embodiment, as shown in Fig. 2, a block of dried ingredients is crushed into powder, and the powdered dried ingredients are mixed with other ingredients including a main ingredient and heated to produce a processed food, but as shown in the examples, crushing of the block of dried ingredients and mixing with other ingredients may be performed simultaneously. Alternatively, when the dried ingredients for processing are in the form of a powder, the step of powdering the dried ingredients may be omitted.

[0107] <Additional Information> The above-described embodiments each show a preferred specific example of the present invention. The numerical values, shapes, materials, steps, and order of steps shown in the embodiments are merely examples and are not intended to limit the present invention. Furthermore, among the components in the embodiments, those not described in the independent claims showing the highest concept of the present invention are described as optional components constituting a more preferred embodiment.

[0108] In addition, the order in which the above-mentioned methods are performed is merely for illustrative purposes, and orders other than those described above may be used. In addition, some of the above-mentioned methods may be performed simultaneously (in parallel) with other methods. Furthermore, the present invention is not limited to the above-described embodiments, and can be modified as appropriate without departing from the gist of the present invention. Furthermore, at least some of the functions of each of the embodiments and their modified examples may be combined. [Industrial Applicability]

[0109] The method for producing dried food materials for processing according to one embodiment of the present disclosure can be widely used as dried food materials for use in producing processed foods by mixing raw food materials with other main ingredients, and as a method for producing dried food materials. [Explanation of symbols]

[0110] 1. Dried black soybeans (dried ingredients) 10 Black soybeans (raw material) 11 water 12 Boiling water 13 Black soybean paste (raw material paste) 14 Frozen black soybean paste (frozen food) 2. Black soybean bread (processed food) 3. Mold container

Claims

1. A step of adding water to a raw food material selected from beans, vegetables, grains, and fruits and steaming the raw food material; A step of crushing the steamed raw material together with the boiling liquid to produce a raw material paste; and freeze-drying the raw food paste. A method for producing dried food materials for processing.

2. In the step of freeze-drying the raw food paste, The raw food paste is filled into a mold vessel, The raw material paste in the mold vessel is frozen to form a block-shaped pre-frozen material; The pre-frozen food material is sealed under a vacuum atmosphere and freeze-dried to form a block-shaped dried food material. A method for producing the dried food material for processing according to claim 1.

3. The raw material is a substandard product. A method for producing the dried food material for processing according to claim 1.

4. The vegetables are selected from root vegetables, stem vegetables, and fruit vegetables. A method for producing the dried food material for processing according to claim 1.

5. The raw food material includes skin and / or joint parts. A method for producing the dried food material for processing according to claim 1.

6. crushing the fruit to produce a raw food paste; and freeze-drying the raw food paste. A method for producing dried food materials for processing.

7. The dried food material for processing according to any one of claims 1 to 6 is powdered and mixed with other ingredients to produce a processed food selected from the group consisting of bread, noodles, and confectionery. Methods for producing processed foods.

8. A powder of a raw food ingredient selected from beans, vegetables, grains, and fruits; and a food ingredient component that dissolves into the boiling liquid when the raw food ingredient is steamed, The powder and the food ingredient are freeze-dried into a block shape with the powder and the food ingredient being uniformly distributed. Dry ingredients for processing.

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