PRODUCTION METHOD OF DRY NUTMEG

• Main Author: SHIGA MASAKAZU
• Format: Patent
• Language: English; Japanese
• Published: 05.07.2018
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To establish a simple machine drying method that can be executed even in a farmhouse level of a nutmeg being not contaminated by aflatoxin or ochratoxin.SOLUTION: A machine drying method comprises: a step of removing mace from a raw nutmeg obtained by removing the pericarp of fruit of the nutmeg just after the harvesting and acquiring raw nutmeg seeds; a step of submitting the raw nutmeg seeds to hot-air drying, preferably to the continuous hot-air drying, under the environment at temperature of 30-60°C and humidity of 70% or less to produce dry nutmeg seed; and a step of breaking shells of the dry nutmeg seeds and taking out the dry nutmegs having a water activity value of 0.75 or less. Thereby, the dry nutmegs being not contaminated microbiologically where aflatoxin or ochratoxin is not present substantially can be produced.SELECTED DRAWING: None 【課題】アフラトキシンやオクラトキシンにより汚染されていないナツメグの、農家レベルでも実施することのできる簡便な機械乾燥方法を確立すること。【解決手段】収穫直後のナツメグの果実の果皮を取り除いた生ナツメグからメースを除去し、生ナツメグ種子を取得するステップ；前記生ナツメグ種子を、温度３０〜６０℃、湿度７０％以下の環境下で熱風乾燥、好ましくは連続熱風乾燥させ、乾燥ナツメグ種子を製造するステップ；及び前記乾燥ナツメグ種子の殻を割り、水分活性値が０．７５以下である乾燥ナツメグを取り出すステップを含む機械乾燥方法により、微生物学的に汚染されておらず、かつ実質的にアフラトキシンやオクラトキシンが存在しない乾燥ナツメグを製造することができる。【選択図】なし