JP2002085006A - Method for producing roasted welsh onion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a cut Welsh onion doubling the flavor of the Welsh onion and adjusted in appearance without deteriorating the form of the Welsh onion as an ingredient material. SOLUTION: This method for producing a roasted Welsh onion is characterized as comprising an unnecessary part cutting step 2 of excising a root part 1a of the Welsh onion and a green part 1b thereof and providing a white rodlike Welsh onion 1c, a washing step 3 of carrying out a washing treatment of the rodlike Welsh onion 1c after cutting the unnecessary part with water, a sterilizing step 4 of conducting a sterilizing treatment of the rodlike Welsh onion 1c after washing, a washing step 5 of carrying out a washing treatment of the sterilized rodlike Welsh onion 1c with water, a roasting step 6 of marking the rodlike Welsh onion 1c washed and then drained with a burnt pattern a, a freezing step 7 of rapidly freezing the rodlike Welsh onion 1c after roasting, a cutting step 8 of cutting the rodlike Welsh onion 1c in a frozen state to a prescribed size as a product and a freeze-drying step 9 of carrying out a freeze- drying treatment of the frozen rodlike Welsh onion 1c after cutting and providing the product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing onion.

[0002]

2. Description of the Related Art Conventionally, "onion" (onion) has been widely used as an ingredient of miso soup including instant miso soup.

[0003] Green onions used as such ingredients are:
After raw or lightly boiled,
The product is cut to a size suitable for the product, and is hot-air or freeze-dried and put on the market.

[0004]

However, in the above-mentioned conventional onion products, the rawness cannot be wiped out in terms of texture, and it cannot be used out of the use area of the "mouth opening" of a soup.

[0005] Further, conventional onion products are cut into predetermined dimensions in a raw or slightly boiled state, so that the core of the onion comes off at the time of cutting, impairing the form of the onion and reducing the yield. There is a problem that it is unavoidable that the surface is lowered, the cut surface at the time of cutting is not cut cleanly, the appearance is deteriorated, and the commercial value is reduced.

[0006] In view of the above, the present invention provides a method for producing onion that doubles the flavor of onion and can obtain a beautifully cut onion without losing the shape of the onion as an ingredient. The task is to provide

[0007]

SUMMARY OF THE INVENTION As means for solving the above-mentioned problems, the present invention provides an unnecessary portion cutting step of cutting off a root portion and a bluish portion of a green onion to obtain a white bar-like green onion; A washing process of washing the bar-shaped green onion with water, a sterilizing process of sterilizing the washed bar-shaped green onion, a washing process of washing the sterilized bar-shaped green onion with water, and a baking process of scoring the drained bar-shaped green onion after washing, A freezing step of rapidly freezing the rod-shaped green onion after the firing, a cutting step of cutting the rod-shaped green onion into a predetermined size as a product in a frozen state, and a freeze-drying step of freeze-drying the frozen green onion to a product after the cutting. It is characterized by having.

[0008] The browning in the baking step is preferably such that a range of 30 to 70% of the surface of the bar-shaped green onion becomes a brown color.

[0009] According to the above-mentioned method, since the firing process is performed while the green onion is in a rod shape, the firing operation is easy, and the brown onion can be easily browned uniformly. And the product yield can be significantly increased.

When the green onion is cut to a predetermined size, the bar-shaped green onion is cut in a frozen state, so that the core of the green onion does not come off at the time of cutting and a product having a clean cut surface can be obtained. This greatly contributes to the improvement of product yield.

[0011] Thus, it is possible to efficiently obtain grilled onion as an ingredient having a beautiful appearance, a savory flavor, and a good texture.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments shown in the drawings.

FIG. 1 shows a process of the present invention, and FIG. 2 shows a specific form of a green onion. The raw green onion 1 used in the present invention is a so-called "Fukaya green onion" type of green onion.

In the unnecessary part cutting step 2, the root portion 1a and the bluish portion 1b of the raw green onion 1 are cut at cutting positions A and B in FIG. (FIG. 2 (B)), and the process proceeds to the washing step 3 after the unnecessary portion is cut, and is washed with running water or an overflow water tank to remove attached matter such as chips.

The washed bar-shaped green onion 1c is sent to a sterilizing step 4, where, for example, sodium hypochlorite 150 to 25 is used.
It is sterilized by immersing it in a 0 ppm aqueous solution for 10 to 20 minutes.

The bar-shaped green onion 1c after the sterilization is transferred to the washing step 5, and is washed with a running water or overflow water tank in the same manner as in the washing step 3, and the disinfectant is washed away.

After the above-mentioned washed bar-shaped green onion 1c is drained, the process proceeds to a firing step 6. In this firing step, for example, as shown in FIG. 3, a perspective view in which a part of an example of the firing means 10 is cut away, a bar-shaped green onion 1c is placed on an iron plate 12 (or a wire mesh) heated by a gas burner 11. A large number of the green onions 1c are placed side by side and fired while being rolled by a suitable means, so that the surface of the bar-shaped green onion 1c is scorched (see FIG. 2C).

It is desirable to scorch the browning so that a range of 30 to 70% of the surface of the bar-shaped green onion 1c becomes a brown color. The heating source used for the baking means 10 may be a charcoal fire, an electric heater or the like in addition to the above-mentioned gas.

The bar-shaped green onion 1c with the brown mark a is sent to a freezing step, where it is rapidly frozen at -25 ° C. or lower.

The frozen bar-shaped green onion 1c is sent to a cutting step 8, where one piece of the green onion 1c is 10 to 3 as shown in FIG.
It is cut so as to have a length of 0 mm, and is made into a product form of onion 1d.

The cut onions 1d, 1d,... Are stored in a frozen state in a tray or the like, stored in a freezer, and left overnight.

When supplied as a product, the product is freeze-dried in a freeze-drying step 9 (FD processing), and thereafter, a defective product such as out of shape product or excessively scorched product is visually selected and then shipped as a product.

The product, grilled green onion 1d, is used as an ingredient for instant miso soup or other soup.

In the above process, since the green onion is baked in a rod shape in the calcination step 6, it is easy to brown all over the peripheral surface of the bar-shaped green onion 1c, and a stable product without variation in the quality of the baked product is obtained. be able to.

Further, in the cutting step 8, the bar-shaped green onion 1c after firing is cut to a predetermined length in a frozen state, so that the cut is made with a clean cut surface without the shape being broken or the core coming off by cutting. be able to.

FIG. 4 shows another example (10 ') of the sintering means, in which a bar-shaped green onion 1c is placed on the surface of a wire mesh 15 wound endlessly and rotatably between drums 13 and 14. The projecting pieces 16, 16 ... are protruded, and the wire mesh 15 in the upper traveling section is provided.
A heating source such as a gas burner 11 is disposed at the lower portion of the wire mesh. A cleaned bar-shaped green onion 1c is supplied to the rotation start end side of the wire mesh 15 and is transferred between the protruding pieces 16 and 16 to reach the rotation end. In the meantime, the surface of the bar-shaped green onion 1c is scorched. In this case, if the bar-shaped green onion 1c is rolled halfway, the surface of the bar-shaped green onion 1c can be uniformly browned.

According to the firing means 10 ', the bar-shaped green onion 1
c can be continuously fired, and continuity can be given to a production line of onion, which can be suitable for mass production. In this case as well, a charcoal fire, electric heat or the like can be used as a heating source in addition to a gas burner.

[0028]

As described above, according to the present invention, the firing process for making green onion is easy because the green onion is fired in the shape of a bar, so that the firing operation is easy and the brown onion can be evenly browned. This makes it possible to stabilize the quality of the onion and increase the product yield.

When cutting into a predetermined size as a product, the fired bar-shaped green onion is cut in a frozen state, so that the core of the green onion does not come off or lose its shape during cutting, and the cut surface is A beautiful product can be obtained, and the yield of the product can be improved from this point as well.

Therefore, it is possible to efficiently obtain grilled onion as an ingredient having a beautiful appearance, a savory flavor and a good texture, and to provide an onion suitable as an ingredient for instant miso soup.

[Brief description of the drawings]

FIG. 1 is a block diagram showing the steps of the present invention.

FIG. 2 shows a specific form of green onion, (A) is a front view of a raw green onion, (B) is a front view of a bar-like green onion with unnecessary portions cut off, and (C) is a bar shape after firing. Front view of green onion,
(D) is a front view of a state where the product is cut to a predetermined size.

FIG. 3 is a perspective view of a part of a cross section showing an example of a firing means used in a firing step.

FIG. 4 is a front view showing another example of the firing means.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Raw material green onion 1a Root part 1b Blue part 1c White onion bar-shaped 1d Grilled green onion as a product 10 Firing means 11 Gas burner 12 Iron plate 15 Wire mesh 16 Projection piece

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Koichi Wataai 7-26 Hiroshiba-cho, Suita-shi, Osaka F-term (reference) in Sanshu Shokuken Co., Ltd. 4B016 LC02 LE03 LG05 LP03 LP05 LP08 LP11 4B069 BA07 HA01

Claims (2)

[Claims] 1. An unnecessary portion cutting step for cutting off a root portion and a bluish portion of a green onion to obtain a white bar-like green onion, a washing process for washing the bar-shaped green onion after the unnecessary portion is cut off with water, and a bar-like green onion after washing Sterilization process of sterilizing, and washing process of washing the sterilized bar onion with water, baking process of browning the bar onion that has been drained after washing, and freezing process of rapidly freezing the bar onion after firing, A method for producing a grilled green onion, comprising: a cutting step of cutting a bar-shaped green onion into a predetermined size as a product in a state; and a freeze-drying step of freeze-drying the cut green onion into a product. 2. The method of producing onion according to claim 1, wherein the browning in the baking step is such that 30 to 70% of the surface of the bar-shaped green onion is colored brown.