Semi-dried leafy vegetables and semi-dried Japanese pepper fruit, and a method for producing semi-dried leafy vegetables and a method for producing semi-dried Japanese pepper fruit

Abstract

To provide a semi-dried leaf vegetable and so on which can be stored for long periods while giving a nearly fresh flavor and texture without water reconstitution, and to provide a production method thereof.SOLUTION: A semi-dried leaf vegetable and so on according to the present invention has a water content of 20 wt.% to 45 wt.%, a water activity of 0.85 or less, and a general viable bacteria count of 10000 cfu / g or less. Also, a production method of the semi-dried leaf vegetable and so on according to the present invention comprises the steps of: drying a fresh leaf vegetable and so on until having the water content of 15 wt.% or less; and adding water to the dried leaf vegetable and so on until having the water content of 20 wt.% to 45 wt.%.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to semi-dried leafy vegetables and semi-dried Japanese pepper fruit, as well as a method for producing semi-dried leafy vegetables and a method for producing semi-dried Japanese pepper fruit. [Background technology]

[0002] Fresh vegetables and fresh fruits (hereinafter "fresh vegetables, etc.") are fresh and rich in nutrients, and so have traditionally been provided as single items or as ingredients in various dishes. In response to this, dried fresh vegetables and fruits (hereinafter "dried vegetables, etc.") and frozen fresh vegetables and fruits (hereinafter "frozen vegetables, etc.") are provided in order to make up for the lack of preservability and stable supply of fresh vegetables, etc., or to use them as ingredients in processed foods such as instant foods.

[0003] By the way, dried vegetables, etc., become brittle and hardened compared to fresh vegetables, etc., due to the evaporation of moisture contained in them during the drying process. Therefore, unless they are rehydrated with water, they will not have the desired taste and texture. In addition, due to quality changes caused by the storage environment, even if they are rehydrated with water, the taste, aroma, flavor, chewy texture, etc., similar to those of fresh vegetables, etc. will not be restored.

[0004] Under these circumstances, there is a demand for products that have the advantages of both fresh vegetables and dried vegetables. Patent Document 1 below discloses a method for producing semi-dried vegetables that have long-term storage properties and in which functional and umami components are concentrated during processing so that they can be eaten in the same form as fresh vegetables.

[0005] In contrast, the following Patent Document 2 discloses a method for preserving fresh herbs, which are vacuum-packed and frozen to give them a vibrant appearance and long-term storage stability, and also discloses vacuum-frozen fresh herbs. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2005-151939 A [Patent Document 2] JP 2010-88326 A Summary of the Invention [Problem to be solved by the invention]

[0007] The method for producing semi-dried vegetables, etc. disclosed in Patent Document 1 includes a first steam heating step in which vegetables that have been molded and washed and sterilized with a sterilizing agent such as a chlorine agent are heated at 30 to 50°C for 5 to 10 minutes to impart hardness, functionality and umami components, a second steam heating step in which the vegetables are heated at 55 to 80°C for 3 to 30 minutes to sterilize them, a drying step in which the vegetables are cooled to 0 to 30°C and then hot air at 20 to 100°C is passed through them to remove 15 to 70% of the moisture in the vegetables, and a cooling step of the dried vegetables to 0 to 15°C.

[0008] However, according to Patent Document 1, the semi-dried vegetables obtained by this manufacturing method cannot be restored to a state close to that of fresh vegetables unless they are finally rehydrated, just like conventional dried vegetables. In other words, the manufacturing method disclosed in Patent Document 1 does not anticipate eating semi-dried vegetables without rehydration.

[0009] According to Patent Document 1, when the moisture removal rate of fresh vegetables, etc. exceeds 70%, even if the semi-dried vegetables, etc. finally obtained are subjected to a water rehydration process, they cannot be restored to the same state as the fresh vegetables, etc. In other words, once fresh vegetables, etc. are completely dried, the semi-dried vegetables, etc. finally obtained do not have the same flavor or texture as the fresh vegetables, etc.

[0010] Furthermore, the moisture content of semi-dried vegetables and the like for presenting a flavor and texture similar to that of fresh vegetables and the like is neither disclosed nor suggested in Patent Document 1. In other words, Patent Document 1 does not disclose a specific composition mode of semi-dried vegetables and the like suitable for presenting a flavor and texture similar to that of fresh vegetables and the like.

[0011] Furthermore, when implementing the herb preservation method disclosed in Patent Document 2, the fresh herbs must be placed in a vacuum environment. Therefore, a special pressure environment different from atmospheric pressure must be prepared. Furthermore, Patent Document 2 states that in addition to vacuum packaging the fresh herbs, it is preferable to quickly freeze them. Therefore, when implementing the invention disclosed in Patent Document 2, a special environment must be prepared for both vacuum and quick freezing, which is very costly.

[0012] In view of the above-mentioned problems, the present invention aims to provide semi-dried vegetables (leaf vegetables and Japanese pepper berries) that can be stored for a long period of time even in a refrigerated environment and have a flavor and texture close to that of fresh vegetables even without rehydration treatment, and a method for producing the same. [Means for solving the problem]

[0013] In order to solve these problems, the semi-dried leafy vegetables according to the present invention are Moisture content between 20% and 45% by weight; Water activity is 0.85 or less, General live bacteria count is 10,000cfu / g or less, Heat-treated semi-dried leafy vegetables It is characterized in that: According to this aspect of the present invention, the water activity is reduced to 0.85 or less and the general viable cell count is reduced to 10,000 cfu / g or less, so that it can be stored for a long time even in a refrigerated environment. In addition, since it is in a semi-dried state with a moisture content of 20% to 45% by weight, it can maintain a flavor and texture close to that of fresh food even without rehydration treatment.

[0014] In addition, the semi-dried leafy vegetables according to the present invention preferably further contain carbohydrates. According to this aspect of the present invention, the water activity can be reduced and the color tone can be maintained close to that of fresh food. Here, "containing carbohydrates" refers not only to a state in which carbohydrates have permeated the interior of leafy vegetables, but also to a state in which carbohydrates have adhered to the surface of leafy vegetables, and refers to a state in which leafy vegetables can be eaten in the same way as semi-dried leafy vegetables.

[0015] Furthermore, the semi-dried leafy vegetables according to the present invention are preferably herbs. As described above, the present invention can maintain flavor and texture close to that of fresh produce, and is therefore particularly suitable for use with herbs, which are aromatic leafy vegetables that have a strong aroma even in small amounts.

[0016] In addition, the semi-dried Japanese pepper fruit according to the present invention is Moisture content from 20% by weight 3 5% by weight, Water activity is 0.85 or less, General live bacteria count is 10,000cfu / g or less, It is characterized by being semi-dried, heat-treated Japanese pepper fruit. According to this aspect of the present invention, the water activity is 0.85 or less, and the general viable cell count is reduced to 10,000 cfu / g or less, so that the food can be stored for a long period of time, for example, even in a refrigerated environment. 3 Because it is in a semi-dried state (5% by weight), it can retain a flavor and texture close to that of fresh food without the need for rehydration.

[0017] The present invention also relates to Heat-treated container with general viable bacteria count of 10,000cfu / g or less The manufacturing method of semi-dried leafy vegetables is as follows: A step of obtaining dried leafy vegetables by drying the fresh leafy vegetables until the moisture content is 15% by weight or less; The dried leafy vegetables are placed in a container. Moisture content between 20% and 45% by weight , and water activity of 0.85 or less adding water to the dried leafy vegetables until Heating a container containing the dried leafy vegetables; The present invention is characterized by comprising: According to this aspect of the present invention, the moisture content of the semi-dried leafy vegetables can be uniformly adjusted to 20% to 45% by weight, and the water activity can be easily adjusted to an appropriate value. Therefore, the obtained semi-dried leafy vegetables can be stored for a long time, and since water is added to the dried leafy vegetables after drying the fresh leafy vegetables, the semi-dried leafy vegetables can be obtained with a uniform flavor and texture close to that of fresh vegetables.

[0019] Furthermore, the present invention Heat-treated container with general viable bacteria count of 10,000cfu / g or less The manufacturing method of semi-dried leafy vegetables is as follows: Prior to the step of obtaining the dried leafy vegetables, it is preferable to include at least one of the following steps (1) and (2). (1) Blanching the fresh leafy vegetables using a blanching solution heated to 60°C or higher. (2) candied the fresh leafy vegetables; However, when the step (1) is performed, the step (2) is performed after the step (1). According to this aspect of the present invention, by subjecting fresh leafy vegetables to at least one of steps (1) and (2), the moisture content can be reduced compared to fresh leafy vegetables that do not undergo these steps. As a result, in the step of obtaining dried leafy vegetables, heat damage during drying can be suppressed. Furthermore, the step (1) can reduce the general viable bacterial count of the fresh leafy vegetables. Furthermore, the step (2) can reduce the water activity of the fresh leafy vegetables. Furthermore, by combining the step (1) and the step (2), the color tone of the leafy vegetables maintained by the step (1) (blanching) can be stably maintained, and the dissipation of aroma from the fresh leafy vegetables after blanching can be suppressed.

[0020] In addition, the method for producing semi-dried Japanese pepper berries in a container that has been heat-treated and has a general viable bacterial count of 10,000 cfu / g or less according to the present invention is as follows: Drying the fresh Japanese pepper berries until the moisture content is 15% by weight or less to obtain dried Japanese pepper berries; The dried Japanese pepper fruit is placed in a container and the moisture content is adjusted to 20% by weight or less. 3 adding water to the dried Japanese pepper fruit until the water content is 5% by weight and the water activity is 0.85 or less; Heating the container containing the dried Japanese pepper berries; The present invention is characterized by comprising: According to this aspect of the present invention, the moisture content of semi-dried Japanese pepper fruit is adjusted to 20% by weight or less. 3The water activity can be uniformly adjusted to 5% by weight, and the water activity can be easily adjusted to an appropriate value. Therefore, the resulting semi-dried Japanese pepper berries can be stored for a long time. In addition, since fresh Japanese pepper berries are dried and then water is added to the dried Japanese pepper berries, semi-dried Japanese pepper berries that uniformly exhibit a flavor and texture close to that of fresh Japanese pepper berries can be obtained.

[0021] Furthermore, if blanching or candied treatment, or both, are carried out prior to the step of obtaining the dried Japanese pepper berries, semi-dried Japanese pepper berries can be obtained that have a uniform flavor and texture closer to that of fresh pepper and that maintain the original color of Japanese pepper. Effect of the Invention

[0022] According to the present invention, semi-dried vegetables (leaf vegetables and Japanese pepper berries) that can be stored for a long period of time even in a refrigerated environment and have a flavor and texture close to that of fresh vegetables even without rehydration treatment, and a method for producing the same can be provided. [Brief description of the drawings]

[0023] [Figure 1] FIG. 11 is a photographic substitute view showing the appearance of a third embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] [Semi-dried leafy vegetables and semi-dried Japanese pepper berries] Semi-dried leafy vegetables and semi-dried Japanese peppercorns (hereinafter, "semi-dried leafy vegetables, etc.") according to one embodiment of the present invention will be described in detail. The type of leafy vegetables, etc. to be semi-dried is not particularly limited, but examples include green leafy vegetables such as cabbage, spinach, green onion, green shiso, Nozawana, chrysanthemum, mugwort, young barley leaves, molokheiya, komatsuna, bok choy, mitsuba, radish sprouts, watercress, and chicory; leafy vegetables with a color tone other than green, such as Swiss chard, purple cabbage, golden radish, red chicory, and herbs; and Japanese peppercorns.

[0025] The type of herb is not particularly limited, but examples include herbs with a predominantly green color, such as coriander (cilantro, coriander leaf), basil, oregano, sage, parsley, Italian parsley, mint, thyme, marjoram, arugula, fennel, chives, tarragon, rosemary, dill, and lemon balm.

[0026] Here, the "fresh leafy vegetables, etc." described below includes those immediately after harvest, as well as those that have been harvested for a certain period of time, either in their original state or after appropriate prescribed processing (for example, cutting to an appropriate size, sorting those that meet shipping standards, washing with water, blanching, soaking in carbohydrates (sugaring), etc.). These may be stored in a container or the like. Furthermore, leafy vegetables and Japanese pepper berries with a moisture content of 80% or more, and Japanese pepper berries in particular are preferably stored at room temperature or in a refrigerated environment, but may also be stored in a frozen environment.

[0027] The "semi-dried" state refers to a state in which, like fresh produce, it can be eaten without rehydration treatment, but has a reduced water activity (for example, a water activity of 0.85 or less) compared to fresh produce and can be stored for a long time.

[0028] The moisture content of the semi-dried leafy vegetables according to this embodiment is preferably 20% to 45% by weight, more preferably 21% to 40% by weight, and even more preferably 22% to 35% by weight. If the moisture content of the semi-dried leafy vegetables is below 20% by weight, they are close to a dry state, and therefore the texture and flavor of the semi-dried leafy vegetables cannot be obtained unless some kind of treatment such as rehydration is added. In contrast, if the moisture content of the semi-dried leafy vegetables exceeds 45% by weight, the preservability may not be improved to a level that allows long-term storage, for example, in a refrigerated environment at a temperature range of 1°C to 20°C.

[0029] The semi-dried leafy vegetables according to this embodiment preferably contain carbohydrates in order to reduce water activity or to keep the color close to fresh. However, carbohydrates may be contained for other purposes. The type of carbohydrate is not particularly limited, but examples include sucrose (sugar), glucose, maltose, trehalose, starch syrup, fructose, lactose, isomerized sugar, oligosaccharides, and sugar alcohols such as sorbitol and maltitol. One of these may be used, or two or more may be combined.

[0030] The content of the carbohydrate can be appropriately adjusted, for example, within a range that reduces the water activity to the following range, or that maintains the color tone of semi-dried leafy vegetables and the like close to fresh. Although not particularly limited, the content of the carbohydrate in a semi-dried state is preferably 0.5% by weight to 20% by weight, more preferably 1% by weight to 18.5% by weight, and even more preferably 1.5% by weight to 17% by weight.

[0031] The semi-dried leafy vegetables etc. according to this embodiment may contain other ingredients that are effective in reducing water activity or maintaining color, such as salt (e.g., sodium chloride, potassium chloride, magnesium chloride).

[0032] The water activity of the semi-dried leafy vegetables according to the present embodiment is reduced compared to that of fresh vegetables due to the action of the above-mentioned ingredients. The range of the water activity of the semi-dried leafy vegetables is not particularly limited, but is preferably 0.85 or less, more preferably 0.84 or less, and even more preferably 0.83 or less. If the water activity exceeds 0.85, the long-term storage stability, especially the long-term storage stability under a refrigerated environment, may be impaired.

[0033] Furthermore, the action of the above-mentioned contained components can suppress the proliferation of general viable bacteria contained in the semi-dried leafy vegetables, etc. according to this embodiment. By setting the range of the general viable bacteria count contained in the semi-dried leafy vegetables, etc. to 10,000 cfu / g or less, the semi-dried leafy vegetables, etc. can be preserved for a long period of time. For example, the general viable bacteria count contained in the semi-dried leafy vegetables, etc. after storing them in a refrigerated environment for about 10 days is preferably 10,000 cfu / g or less, more preferably 5,000 cfu / g or less. Furthermore, from the viewpoint of preservation after opening the container, it is even more preferable that it is 1,000 cfu / g or less.

[0034] Semi-dried leafy vegetables and the like are sufficiently hygienic if the general viable bacterial count is 10,000 cfu / g or less, but to reduce the bacterial count below that level, for example, washing fresh leafy vegetables and the like with sterilized water, pre-drying treatment (blanching, sugaring, etc.) to reduce the moisture content of fresh leafy vegetables and the like, heat sterilization in various drying processes, other sterilization treatments, etc. may be appropriately performed. Moreover, these sterilization treatments may be performed alone or in combination.

[0035] [Method of manufacturing semi-dried leafy vegetables, etc.] Next, a method for producing semi-dried leafy vegetables according to this embodiment will be described. In this embodiment, fresh leafy vegetables are dried, and then water is added thereto to semi-dry them. Here, in order to make the color tone of the leafy vegetables after drying closer to freshness, the following pretreatment may be performed prior to drying the fresh leafy vegetables.

[0036] First, as a pretreatment, fresh leafy vegetables and the like may be blanched. By performing blanching, the fresh leafy vegetables and the like can be sterilized, and changes in color tone and texture can be suppressed. Furthermore, the moisture content of the fresh leafy vegetables and the like can be reduced compared to when blanching is not performed. The mode of blanching is not particularly limited, but examples include a mode in which the fresh leafy vegetables and the like are heated at a temperature range of 60°C to 110°C for 10 to 600 seconds. A preferred mode is one in which the fresh leafy vegetables and the like are immersed in hot water or warm water at a temperature range of 80°C to 100°C for 10 to 300 seconds.

[0037] The blanching solution used for blanching may contain, in addition to water, a predetermined amount of, for example, carbohydrates and salts, and may further contain other components such as sodium bicarbonate and a pH adjuster. The types of carbohydrates and salts are exemplified by those described above. An example of the blanching solution is one containing 1% by weight to 10% by weight of carbohydrates and 5% by weight to 30% by weight of salt.

[0038] Furthermore, it is preferable to dehydrate the water contained in the fresh leafy vegetables, etc., by using a method of pouring cold water over the fresh leafy vegetables, etc. after blanching, and then shaking the water to shake off the blanching solution, or a method of dehydrating the fresh leafy vegetables, etc. by placing them on a centrifugal dehydrator or a draining board, etc. The water content of the fresh leafy vegetables, etc. after dehydration is not particularly limited, but an example is 60% to 95% by weight.

[0039] Next, carbohydrates are added to the dehydrated fresh leafy vegetables, etc., and the vegetables are soaked in the carbohydrates for a predetermined period of time (sugaring). Examples of the carbohydrates used for sugaring include those mentioned above. In addition to the carbohydrates, various seasonings, flavorings, salt, etc. may be added. The manner of sugaring is not particularly limited, but examples include soaking in a refrigerated environment for 2 to 48 hours.

[0040] Furthermore, sugaring may be carried out in a manner in which sugar is applied to dehydrated fresh leafy vegetables, etc., or in a manner in which a sugar-containing solution is prepared and the fresh leafy vegetables, etc. are immersed in this. In the manner in which sugar is applied to fresh leafy vegetables, etc., the fresh leafy vegetables, etc. may be completely covered with powdered or pasty sugar, or powdered sugar may be sprinkled evenly. Sugaring not only makes it possible to stably maintain the color of the fresh leafy vegetables, etc., that was maintained by blanching, but also makes it possible to reduce the moisture content of the fresh leafy vegetables, etc., and to suppress the scattering of aromas during drying.

[0041] Furthermore, after sugaring, the fresh leafy vegetables etc. may be further dehydrated. The water content of the fresh leafy vegetables etc. after sugaring is lower than that before these treatments. As a result, the water content of the fresh leafy vegetables etc. is reduced to 60% to 90% by weight, which reduces the heat damage caused by the subsequent drying.

[0042] In this embodiment, both blanching and sugaring are performed, but the present invention is not limited to this. For example, only blanching may be performed, or only sugaring may be performed. However, when both blanching and sugaring are performed, sugaring is performed after blanching.

[0043] The time for sugaring is not particularly limited, but when sugar is applied to fresh leafy vegetables, it is preferably, for example, 2 to 48 hours. If the soaking time is less than 2 hours, the water activity of the leafy vegetables may not be further reduced. On the other hand, if the soaking time is more than 48 hours, the taste, flavor, and texture of the leafy vegetables may be impaired. In addition, when fresh leafy vegetables are soaked in a sugar-containing solution, it is preferably, for example, 3 to 48 hours. Then, the fresh leafy vegetables after sugaring may be treated to reduce the sugar by various methods as necessary. In particular, when sugaring is performed using a paste-like sugar, it is preferable to remove the sugar with running water or the like and further dehydrate the vegetables.

[0044] After the pretreatment, the fresh leafy vegetables are dried. The drying method is not particularly limited. Examples of the drying method include air drying, warm air drying, hot air drying, constant temperature drying, vacuum drying, freeze drying, and vacuum freeze drying. Air drying and warm air drying are preferable because they can uniformly suppress damage caused by heat.

[0045] The drying mode is not particularly limited, but an example is a mode in which fresh leafy vegetables and the like are dried at a temperature of 30° C. to 100° C. In particular, in the case of air drying and hot air drying, a mode in which air at 35° C. to 80° C. is blown is preferable. The drying time is an appropriate time until the target moisture content is reached.

[0046] The fresh leafy vegetables, etc. are dried until the moisture content is 15% by weight or less by the drying treatment. More preferably, the fresh leafy vegetables, etc. are dried until the moisture content is 10% by weight or less (dried leafy vegetables, etc. are hereinafter referred to as "dried leafy vegetables, etc.").

[0047] In particular, by drying the dried leafy vegetables until the moisture content is 15% by weight or less, the dried leafy vegetables described below can be roughly crushed to an appropriate size, and even if fresh leafy vegetables harvested at different times are immediately dried and refrigerated each time and then combined after a specified period of time, dried leafy vegetables of a consistent quality can be obtained. Therefore, even if dried leafy vegetables made from fresh leafy vegetables harvested at different times are combined and then semi-dried to fit the size of the device, semi-dried leafy vegetables of a consistent quality can be obtained. Furthermore, by drying the dried leafy vegetables until the moisture content is 10% by weight or less, the dried leafy vegetables can be stored for a long period of time at room temperature before being semi-dried.

[0048] Next, the dried leafy vegetables are coarsely crushed using a cutting means such as a food processor or mill as necessary. The size of the coarsely crushed leafy vegetables can be appropriately set. By mixing an appropriate amount of the coarsely crushed dried leafy vegetables, a collection of dried leafy vegetables containing a mixture of multiple types of leafy vegetables can be easily stored, and the collection can be easily semi-dried.

[0049] Thereafter, the dried leafy vegetables, etc. are placed in a container together with a predetermined amount of water. There is no particular limitation on the timing of adding the predetermined amount of water to the dried leafy vegetables, etc. Examples include a mode in which water is added (e.g., sprayed) to the dried leafy vegetables, etc. before they are placed in the container, a mode in which water is added (e.g., sprayed) to the dried leafy vegetables, etc. after they are placed in the container, and a mode in which the container is saturated with water beforehand, and the dried leafy vegetables, etc. are placed in the container, and the water contained in the container is added to the dried leafy vegetables, etc. by some method. There is no particular limitation on the amount of water added, and it can be adjusted as appropriate depending on the moisture content contained in the final semi-dried leafy vegetables, etc.

[0050] Since the amount of water to be added varies depending on the moisture content of the dried leafy vegetables before semi-drying, it is preferable to determine the amount of water to be added after confirming the moisture content of the dried leafy vegetables. The amount of water to be added may also be determined after testing the target moisture content of the final semi-dried leafy vegetables and an appropriate drying method in advance. For example, when the target moisture content of the semi-dried leafy vegetables is 20% to 45% by weight, if the moisture content of the dried leafy vegetables is 8.0%, 15% to 68% by weight of water is added relative to the weight of the dried leafy vegetables. If the moisture content of the dried leafy vegetables is 10%, 12.5% ​​to 65% by weight of water is added relative to the weight of the dried leafy vegetables.

[0051] Heat-sterilized water may also be used as the water to be added to the dried leafy vegetables, etc. The temperature of the water to be added to the dried leafy vegetables, etc. must be 1° C. or higher and 40° C. or lower, and is preferably 3° C. or higher and 30° C. or lower. Furthermore, the water to be added to the dried leafy vegetables, etc. may contain carbohydrates to the extent that it does not affect the semi-dried leafy vegetables, etc.

[0052] The container is preferably one that can be sealed. In addition, it is preferably made of a material that is difficult for water vapor and oxygen to pass through. Examples of the container include a glass bottle, a metal can, a resin bottle using a barrier material that does not allow water vapor to pass through, and a bag-shaped object. Furthermore, the container is preferably heat resistant up to, for example, 120°C.

[0053] Next, the added water is dispersed evenly in the dried leafy vegetables, etc., and absorbed, resulting in semi-dried leafy vegetables, etc. with the target moisture content. There are no limitations on the method of achieving the target moisture content, such as periodically stirring or inverting the container, but it is sufficient that 10% by weight or less, preferably 7% by weight or less, and more preferably 5% by weight or less of the added water is present at the bottom of the sealed container. Furthermore, in order to produce semi-dried leafy vegetables, etc. with a uniform moisture content, it is preferable to heat the container containing the dried leafy vegetables, etc. and water.

[0054] Here, the water contained in the container may be water that is added to the dried leafy vegetables, etc. before being placed in the container, and is placed in the container together with the dried leafy vegetables, etc. The container may be sealed before, during, or after heating, but it is preferable to heat the container after sealing it. Furthermore, in order to promote evaporation of the stored water, it is preferable to reduce the pressure inside the container when sealing it. The water in the container evaporates due to heating, and the container is filled with steam. This allows water to be added evenly to the dried leafy vegetables, etc. This process increases the moisture content of the leafy vegetables, etc., and semi-dried leafy vegetables, etc. are obtained.

[0055] The temperature inside the container during heating and the heating time are not particularly limited, but conditions are preferably set so that the container is filled with evaporated water without damaging the leafy vegetables, etc. As an example, the temperature inside the container can be set to 60°C to 110°C, preferably 70°C to 90°C. In addition, in this temperature range, the heating time can be set to 5 minutes to 60 minutes. The type of heating device is also not particularly limited, but examples include steam type, boiling water type, and hot air type. After heating, the container is sealed and the semi-dried leafy vegetables, etc. are stored inside it.

[0056] According to the present embodiment, semi-dried leafy vegetables and the like that are uniformly maintained in a nearly fresh state can be obtained. It is preferable to leave the obtained semi-dried leafy vegetables and the like in a refrigerated environment for about 24 hours. EXAMPLES

[0057] Specific examples of the semi-dried leafy vegetables described above are given below. However, the present invention is not limited or restricted by the following examples.

[0058] [Sweet basil] <Example 1> Fresh sweet basil was dried with hot air at 50°C for 5 hours to prepare dried sweet basil with a moisture content of 7.5% by weight. The dried sweet basil was then roughly crushed in a food processor. The roughly crushed dried sweet basil was then placed in a container, and 30% by weight of water was added based on the weight of the dried sweet basil, and the container was sealed. The container in this state was heated at 80°C for 5 minutes to prepare semi-dried sweet basil.

[0059] <Example 2> Fresh sweet basil was blanched for 1 minute using a blanching solution (containing water, glucose, sodium chloride, and sodium bicarbonate; the weight ratio of each component was water:glucose:sodium chloride:sodium bicarbonate=100:7:35:0.3) heated to 95 to 100°C, and then quickly dehydrated and cooled. After that, water was added to the dried sweet basil in the same manner as in Example 1, except that the solution was dried for 4 hours to reduce the moisture content to 7.8% by weight, to produce semi-dried sweet basil.

[0060] <Example 3> Fresh sweet basil was blanched under the same conditions as in Example 2, and quickly dehydrated and cooled. The dehydrated sweet basil was then coated with a pickling agent containing white sugar and baking soda (white sugar weight: baking soda weight = 5:0.1) and preserved at 12°C for 5 hours. The sweet basil was then dried in the same manner as in Example 2 to obtain dried sweet basil with a moisture content of 7.6% by weight, after which 25% by weight of water was added relative to the weight of the dried sweet basil in the container, and the container was sealed and heated to produce semi-dried sweet basil.

[0061] <Example 4> Fresh sweet basil was blanched under the same conditions as in Example 2, and quickly dehydrated and cooled. The dehydrated sweet basil was then immersed in a sugar-containing solution containing white sugar and baking soda (white sugar weight: baking soda weight=5:0.08) for 6 hours at 12°C for candied storage. The sweet basil was then dried in the same manner as in Example 2 to obtain dried sweet basil with a moisture content of 7.7% by weight, after which 25% by weight of water was added relative to the weight of the dried sweet basil in the container, and the container was sealed and heated to produce semi-dried sweet basil.

[0062] <Example 5> Semi-dried sweet basil was prepared under the same conditions as in Example 3, except that 40% by weight of water was added based on the weight of the dried sweet basil.

[0063] <Comparative Example 1> Fresh sweet basil was dried with hot air at 50°C for 3.5 hours. A portion of the dried sweet basil was taken and measured for moisture content, which was 29.2% by weight. The dried sweet basil was then placed in a container, sealed without adding water, and stored to produce semi-dried sweet basil. In other words, Comparative Example 1 is an example in which semi-dried sweet basil was obtained from fresh sweet basil without adding water. <Comparative Example 2> Fresh sweet basil was dried with hot air at 50℃ for 4 hours. After drying, a portion of the sweet basil was taken and measured, and the moisture content of the dried sweet basil was 19.1% by weight. After that, 5% by weight of water was sprayed on the dried sweet basil and stirred to mix uniformly. The mixture was then placed in a container and sealed to produce semi-dried sweet basil.

[0064] <Comparative Example 3> Semi-dried sweet basil was prepared under the same conditions as in Example 3, except that 60% by weight of water was added based on the weight of the dried sweet basil.

[0065] <Comparative Example 4> Semi-dried sweet basil was prepared under the same conditions as in Example 3, except that 15% by weight of water was added based on the weight of the dried sweet basil.

[0066] <Evaluation> In Examples 1 to 5 and Comparative Examples 1 to 4, evaluations were performed on the aroma, color variation, texture, general viable bacteria, etc. The results are shown in Table 1 below. Note that in all of the Examples and Comparative Examples, the semi-dried sweet basil was refrigerated for 16 hours after preparation. Furthermore, no rehydration treatment was performed before consumption.

[0067] [Table 1]

[0068] The indices showing the fragrance evaluation listed in Table 1 are as follows. ◎: The refreshing scent of sweet basil is strongly exhibited. ○: The refreshing scent of sweet basil is perfect. △: The refreshing scent of sweet basil is weak. ×: Many scents other than the refreshing scent of sweet basil.

[0069] The indices showing the evaluation of texture shown in Table 1 are as follows. "Uniform and good": The softness is similar to that of fresh produce, or is less soft than fresh produce but still poses no problems when eaten, and the overall texture is uniform, allowing the product to be eaten deliciously. "Slightly inconsistent": The product contains a few hard parts, but is generally soft and safe to eat. "Very variable": Soft parts are mixed with parts that feel hard when eaten, giving an unpleasant feeling when eating. "Hard and has a bad texture": It is hard rather than soft and needs to be soaked in water.

[0070] Furthermore, the indices showing the evaluation of general live bacteria listed in Table 1 are as follows. ◎: Less than 1000cfu / g ○: 1000cfu / g or more and less than 10000cfu / g ×:10000cfu / g or more Here, the general viable cell count of each sample was measured by a known standard agar medium method.

[0071] As shown in Examples 1 to 5, semi-dried sweet basil with a moisture content of 20 to 45% by weight, which is produced by drying fresh sweet basil and then adding water (provided that the amount of water added to the container is more than 15% by weight and less than 45% by weight relative to the weight of the dried sweet basil), has been confirmed to have long-term storage stability and to have a uniform texture, aroma, and color similar to that of fresh sweet basil. Although not shown in the table, no water droplets were visually observed on the bottom of the container in Examples 1 to 4. On the other hand, a small amount of water was found on the container in Example 5, but the amount of water wiped off with a Kimwipe was measured and found to be 2.3% by weight relative to the weight of the added water. In contrast, the moisture content of the semi-dried sweet basil in Comparative Example 1 varied depending on the location.

[0072] Photographs showing the appearance at each stage (fresh, candied, dried, semi-dried) in Example 3 are shown in Figure 1 (color versions are attached to the separately submitted item submission document). As shown in Figure 1, it can be seen that the bright green color of the sweet basil is maintained throughout the plant at each stage.

[0073] [Examples other than sweet basil] <Example 6> Semi-dried Italian parsley was produced from fresh Italian parsley in the same manner as in Example 3, except that the drying time was changed to 3.5 hours. The moisture content of the dried Italian parsley after drying was 8.8% by weight.

[0074] <Example 7> After drying, semi-dried Italian parsley was prepared in the same manner as in Example 6, except that 40% by weight of water based on the weight of the dried Italian parsley was added to the container.

[0075] <Example 8> Semi-dried coriander was prepared from fresh coriander in the same manner as in Example 6. The moisture content of the dried coriander after drying was 10.2% by weight.

[0076] <Example 9> Semi-dried spinach was prepared from fresh spinach in the same manner as in Example 6. The moisture content of the dried spinach after drying was 9.5% by weight.

[0077] <Example 10> Using the same method as in Example 3, semi-dried Japanese pepper berries (green) were prepared from fresh Japanese pepper berries (green).

[0078] <Example 11> In the same manner as in Example 3, semi-dried Japanese pepper berries (green) were prepared from Japanese pepper berries (green) that had been blanched with hot water and then frozen and stored.

[0079] <Comparative Example 5> After drying, semi-dried Japanese pepper berries (green) were prepared in the same manner as in Example 10, except that 60% by weight of water based on the dry mass of the Japanese pepper berries (green) was added to the container.

[0080] <Evaluation> In Examples 6 to 11 and Comparative Example 5, evaluations were performed on the aroma, color variation, texture, general viable bacteria, etc. The results are shown in Table 2 below. Note that in all of the above Examples and Comparative Examples, the semi-dried products were prepared and then stored in a refrigerator for 8 hours.

[0081] [Table 2]

[0082] The indices showing the evaluation of aroma and general live bacteria are the same as those shown in Table 1.

[0083] As shown in Examples 6 to 11, it was confirmed that Italian parsley, coriander, spinach, and Japanese pepper also have long-term storage stability and have uniform texture, aroma, and color close to that of fresh produce. In contrast, when the amount of water added to the container is 50% or more of the weight of the dried product (Comparative Example 5), it was suggested that there was a tendency for color and texture to vary.

[0084] The embodiments of the present invention have been described above in detail. However, the above description is for the purpose of facilitating understanding of the present invention, and is not intended to limit the present invention. The present invention includes things that can be modified or improved without departing from the spirit of the present invention. In addition, the present invention includes its equivalents.

Claims

1. Moisture content of 20% to 45% by weight; Water activity is 0.85 or less, The general viable bacteria count is 10,000 cfu / g or less, It is a semi-dried leafy vegetable that has been heat-treated.

2. In addition, it contains sugar, The semi-dried leafy vegetable according to claim 1 .

3. Leafy vegetables are herbs, The semi-dried leafy vegetable according to claim 1 or 2.

4. Moisture content of 20% to 35% by weight; Water activity is 0.85 or less, The general viable cell count is 10,000 cfu / g or less, These are semi-dried Japanese pepper berries that have been heat-treated.

5. A step of obtaining dried leafy vegetables by drying the fresh leafy vegetables until the moisture content is 15% by weight or less; placing the dried leafy vegetables in a container and adding water to the dried leafy vegetables until the moisture content is between 20% and 45% by weight and the water activity is 0.85 or less; Heating a container containing the dried leafy vegetables; A method for producing semi-dried leafy vegetables in a container that has been heat-treated and has a general viable cell count of 10,000 cfu / g or less.

6. The method for producing semi-dried leafy vegetables according to claim 5, further comprising at least one of the following steps (1) and (2) prior to the step of obtaining the dried leafy vegetables. (1) Blanching the fresh leafy vegetables using a blanching solution heated to 60°C or higher. (2) A step of sugar-soaking the fresh leafy vegetables, provided that when the step (1) is carried out, the step (2) is carried out after the step (1).

7. drying the fresh Japanese pepper berries until the moisture content is 15% by weight or less to obtain dried Japanese pepper berries; A step of placing the dried Japanese pepper fruit in a container and adding water to the dried Japanese pepper fruit until the moisture content is 20% by weight to 35% by weight and the water activity is 0.85 or less; Heating the container containing the dried Japanese pepper berries; This method is for producing semi-dried Japanese pepper berries in a container that have been heat-treated and have a general viable cell count of 10,000 cfu / g or less.

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